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Jurnal Pengolahan Hasil Perikanan Indonesia

jphpi
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Published by Institut Pertanian Bogor

ISSN : 23032111 EISSN : 2354886X DOI : -

Core Subject : Agriculture,

Agriculture, Biological Sciences & Forestry

JPHPI publishes manuscripts in the field of marine post-harvest, aquatic biotechnology, aquatic biochemistry, aquatic product diversification, and characteristic of aquatic raw materials. In addition, JPHPI also publishes research about aquatic product quality, standardization, and other researches within the field of aquatic product technology.

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Articles 811 Documents

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KARAKTERISASI PROTEASE DARI ISOLAT BAKTERI ASAL TUMBUHAN RAWA DARI INDRALAYA Ace Baehaki; Rinto .
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Proteases constitute one of the most important groups of industrial enzymes, therefore screening of these proteases from bacteria is important. The aim of this study was to characterize proteases from plant swamp bacteria. The result of proteolytic assays revealed three isolates possesed proteolytic index >1.00 (T1P4, H1P4 and K1P4). The optimum fermentation time of each isolate was 48 hours. The optimum pH of proteases from T1P4, H1P4 and K1P4 was 8.0; 7.5; and 8.0, respectively. The optimum temperature of T1P4, H1P4 and K1P4 protease was 50 °C; 40 °C; and 50 °C, respectively. Metal ions (Fe, K, Mn, and Zn) inhibited T1P4 protease except Fe2+ (5 mM), H1P4 protease except Zn2+ (5 mM), K1P4 protease except Fe (1 and 5 mM). Effect of inhibtor specific (EDTA) shown EDTA inhibit all proteases. Study on the effect of metals ion and spesific inhibitors indicated that all protease were metaloprotease. The moleculer weights of T1P4, H1P4 and K1P4 proteases were determinited by using SDS-PAGE and zymography technique were 151; 138; and 127 kD, respectively.Key words: bacteria, characterization, protease, swamp

PERBANDINGAN AKTIVITAS ANTIBAKTERI Penicillium notatum ATCC 28089 DENGAN Penicillium sp. R1M YANG DIISOLASI DARI MANGROVE Sonneratia caseolaris Asep Awaludin Prihanto
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Mangrove Sonneratia caseolaris is a potential host for endhopytic fungi that commonly produce strong dan unique antibiotic. The objective of the research was to compare the antibacterial activity of Penicillium notatum ATCC 28089 and endophytic fungus Penicillium sp. R1M isolated from Mangrove Sonneratia caseolaris. First step of the research was observation the growth curve of each isolate. Second step was isolation of their metabolites to be used in the antibacterial activity assay against Staphylococcus aureus ATCC 9144 and Escherichia coli ATCC 8739. The results showed that both isolates indicated different growth curves. Penicillium sp. R1M experienced shorter adaptation phase, than P. notatum ATCC 28089. The secondary metabolites of P. notatum ATCC 28089 was isolated on day 8, while those of Penicillium sp. R1M isolated on day 6. The result of antibacterial assay confirmed that the extracts of mycelia Penicillium sp. R1M show inhibition diameter in the growth of S. aureus and E. coli with 11.5 ± 0.6 mm and 10.6 ± 0.4, mm, respectively, while the medium extracts of P. notatum ATCC 28089 were 9.3 ± 0.9 mm and 7.4 ± 0.1 mm, respectively. The inhibitory zone diameter of medium extracts. Penicillium sp. R1M against S. aureus and E. coli were correspondingly 7.5 ± 0.1 mm and 7.1 ± 0.8 mm, while the medium extracts of P. notatum ATCC 28089 were 9.3 ± 0.6 mm and 7.4 ± 0.4 mm, respectively. Mycelial extracts of Penicillium sp. R1M showed better antibacterial activity than those of P. notatum ATCC 28089. On the other hand the medium extracts showed the opposite results.Keywords: antibacterial, Penicillium sp. R1M, Sonneratia caseolaris

ENERGY AND PROTEIN BALANCE OF NILE TILAPIA FED WITH MORINGA AND MULBERRY LEAVES Dewi Apri Astuti; Klaus Becker; Nahid Ritcher
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The study was to evaluate energy and protein balance of diet that contain extracted moringa and mulberry leaf, as each 30% protein replacement for fish meal in nile tilapia diets. Three diets were control, prepared with fishmeal (C), diet 1 contained methanol extracted moringa (D-1) and diet 2 contained mulberry leaf (D-2). Fifteen nile tilapia were randomly kept in a 5 L capacity individual respiration chamber in which the oxygen consumption of each fish could be measured continuously. Prior to the experiment fish were measured standard metabolic rate (SMR), routine metabolic rate (RMR) and scope for spontaneous activity (SSA). Parameter measured were body weight, energy intake (GEI), energy expenditure (EE), energy metabolism (ME), energy retention (ER) and protein utilization. The data were subjected to analysis of variance and were continued using Duncan’s Test. The results showed the average values of SMR, RMR and SSA were 49, 67 and 105 mg.kg -0.8.h-1 , respectively. GEI for the control group was lower than the other groups, while final body weight in group D-1 was the highest. The ER (g) for group D-2 was the highest while value of Protein Efficiency Ratio and Protein Production Value in group D-1 were the highest. It was concluded that methanol extract of moringa are quite palatable and could replace 30% of protein fish meal in diets for nile tilapia.Key words: moringa, mulberry, standard metabolic rate, routine metabolic rate, scope for spontaneous activity

DESKRIPSI HISTOLOGIS DAN PERUBAHAN KOMPOSISI KIMIA DAUN DAN TANGKAI SEMANGGI (Marsilea crenata Presl., Marsileaceae) Agoes Mardiono Jacoeb; Nurjanah .; Miftakhul Arifin; Widi Sulistiono; Stefanus Senoadi Kristiono
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 13 No 2 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Marsilea crenata is classified as hydrophytes plant growth in paddy's field, ponds, lakes, swamp or river and called semanggi as Javanese local name. The plant ethnobotanically used as food by steaming. The research was aimed to describe the histological and chemical composition of leaves and stems as well as the influence of steaming on chemical components. The result showed that the structures of stalks, stem and root were not equipped with collenchymas tissue. The cortexes consist of many aerenchym as well as the abaxial and adaxial laminas were equipped with a layer of epidermis and the stomata on the upper part of leaf. Leaves and stems contain water, ash, fat, protein, and crude fiber 89%, 2.70%, 4.35%, 2.28% (w/w), respectively. Steaming process reduced about 80% of ash content while the vitamins C, beta carotene and total carotenes content decreased about 17%, 37%, and 43%, respectively. The content of potassium as main mineral dropped 7% due to steaming process. The fresh leaves and stems of Marsilea crenata contain reducing sugar, steroid, carbohydrate, and flavonoids.Keywords: histology, leaf, Marsilea crenata, steaming, stem

KOMPOSISI ASAM LEMAK IKAN NILA (Macrones nemurus) DAN BAUNG (Macrones nemurus) BUDIDAYA Edison .
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 13 No 2 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Crude fat and fatty acids composition were examined in red tilapia (Oreochromis niloticus) and Asian redtail catfish (Macrones nemurus) farmed in cage at Kampar River. Two types of lipids were extracted using chloroform:methanol sohxlet extraction. The fatty acid composition were analyzed by gas chromatography (GC). The result showed that the crude lipids in muscle of fishes change according to the age, but did not change by species. The crude lipids in Macrones nemurus were higher than the Oreochromis niloticus, ranging from 3.74-5.82% and 3.89-4.78 recpectively. Furthermore differences acid (omega-9) and palmitic acid. The percentage of fatty acids omega-3 in Macrones nemurus and in Orechromis niloticus, ranging from 4.1-7.8% and 3.4-7.0% respectively, 4.7-11.5% and 5.8-7.2 respectively for fatty acids omega-6.Keywords: composition, farmed freshwater fishes, fatty acids, Macrones nemurus, Oreochromis niloticus.

PEMANFAATAN KUNYIT (Curcuma domestica Val) DAN JERUK NIPIS (Citrus aurantifolia Swingle) DALAM PEMBUATAN ABON IKAN LEMURU Djoko Poernomo; Agoes Mardiono Jacoeb; Uut Tri Utami; Roni Nugraha
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 13 No 2 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The research objectives were determine the concentration of lime and soaking time that could reduce the smell of sardine, the concentration of curcumin that could prevent the oxidation of fish, and the effect of curcumin on chemical and microbiology characteristic of sardine abon during 30 days storage. Sardine was soaked in lime solution with concentration from 5 to 20% (v/v) for 10, 20, and 30 minutes. After the best concentration of lime was found, the experiment was continued to determine the optimum concentration of curcumin in maintained he chemical and microbiology characteristic of sardine abon by adding the fish with curcumin from 1% to 5% (w/w). The abon was stored for 30 days andevery 10 days the sensory test, proximate analysis, analysis of water activity (aw), TPC and TBA were carried out. Sensory test showed that the addition of lime until 15% could increase the result, however, the sensory test result depleted when 20% of lime was used. The period of immersion also gave positive correlation with sensory test. The preliminary experiment also showed that the addition of curcumin increased the value of sensory test with 1 and 2% of curcumin gave better result compared with 3, 4 and 5% curcumin. During 30 days storage period, the value of sensory parameters and proximate properties were decrease, meanwhile, the water activity, TPC and TBA were rised. In conclusion, up to 30-day storage period, teh quality of fish abon was decrease,d but still could be accepted by the panelists. Immersion of fish abon on 15% of lime for 30 minutes and addition of 2% curcumin gave better quality of fish abon compared with others treatmen with value of water content 10.71%, ash4.16%, fat 26.82%, protein 30.51%, carbohydrate 27.80%, aw 0.51, TPC 2.45 colonies/ gram, and TBA 1.76mg/kg. The addition of curcumin fish abon did not significantly influence the appearance, water content, ash, fat, and carbohydrates, however the color, aroma, texture, flavor, protein content, water activity (aw), value TBA, and TPC significantly influenced.Keywords: curcumin, fish abon, lime, sencory parameters

Bacillus sp. is one bacterial genus causing spoilage of fishery products. The aim of the research was to find out the characteristics of Bacillus sp. from small crab (Portunus pelagicus) fresh and canned products in Company X. Five of 20 stocks or isolate fresh swimming crab and 12 stocks of bacteria cans swimming crab products namely HRN 3, NTG 3, CAD, Claw Meat 2 and Lump 1 were identified as Bacillus. Their optimal growth were at 37 C, PH 7 and salinity 3%. One starin namely Lump i can surviv Dwi Indah Widya Yanti; Faiza A Dali
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 13 No 2 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v13i2.5353

Bacillus sp. is one bacterial genus causing spoilage of fishery products. The aim of the research was to find out the characteristics of Bacillus sp. from small crab (Portunus pelagicus) fresh and canned products in Company X. Five of 20 stocks or isolate fresh swimming crab and 12 stocks of bacteria cans swimming crab products namely HRN 3, NTG 3, CAD, Claw Meat 2 and Lump 1 were identified as Bacillus. Their optimal growth were at 37 C, PH 7 and salinity 3%. One starin namely Lump i can survive on two hours of heatig at 100 C.keywords: Bacillus sp. flat sour, swimming crab

KEMASAN CERDAS PENDETEKSI KEBUSUKAN FILET IKAN NILA Bambang Riyanto; Akhiruddin Maddu; Yogi Waldingga Hasnedi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 13 No 2 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Smart packaging that can detect the level of quality deterioration of fish is a new inspiration in providing the sense of practicality, quality assurance and food safety of fishery products in the future. Analysis of optical characteristics and dynamic nature of the response to the smart packaging with 48 mL chitosan-acetic 1% (w/v), 48 mL polyvinyl alcohol 1% (w/v) and 4 mL bromthmol blue indicator 0.2% based shows the real trend in detecting spoilage rate of tilapia fillet. Smart packaging visually can provide patterns of color changes from yellow to dark yellow next turn into green and the last become turquise during the process of fish spoilage. The spoilage rates observed of tilapia fillet with a parameter test value TVBN and TBC, showed the same tendency in detecting spoilage rate tilapia fillet, where the TVBN rate increased from 8.40+_0.40 mg N/100 g at the 0 hour to 52.36+_1.98 mg N/100 g at 15 hours and TBC rates from log 4.35+_0.07 (2.3x10 pangkat 4) CFU/g at the 0 hour to log 9.11+_0.05 (1.3x10 pangkat 9) CFU/g log at 15 hours.Keywords: fish spoilage, smart packaging, tilapia fillet.

PEMBUATAN KECAP IKAN PETEK (Leiognathus splendens) SECARA FERMENTASI ENZIMATIS Winarti Zahiruddin; Heni Sri Septiani; Pipih Suptijah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 13 No 2 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Fish sauce is one of fish-based processed food or fishery product from fermentation process. The appearance of fish sauce is clear brown liquid and it has unique taste and flavor so many people use this as addition ingredient or spices in food to increase its taste. In this study fish sauce was made from petek fish (Leiognathus splendens) that has slow economic value and has not been used optimally. Pineapple was also added as source of bromelin enzyme. This study consisted of two phases which were pilot study and main study. In pilot study fish sauce was made by adding tempe concentration from 10%, 20%, and 30%. Then organoleptic test was done to determine the best fish sauce. The result showed that the most favorablefish sauce was made by adding 10% of tempe concentration. The characteristics of this product were as follows: the color of fish sauce was yellowish brown, its flavor was almost smelled like tempe, its taste was almost salty and its appearance was clear. In main study, tempe concentration was reduced to 5%, 10% and 15%. Organoleptic test showed that the best product was petek fish sauce by adding 15% tempe concentration. The characteristics of this fish sauce were: its color was yellowish brown, its flavor was almost smelled like tempe, its taste was almost tasty and its appearance is clear. The best petek fish sauce had 72,34% water concentration, 6,40% protein, 20,67% ash, 0,36% fat and 0,23% carbohydrate.Keywords: enzyme fermentation, fish sauce, organoleptic test, petek fish, tempe

MUTU SOSIS FERMENTASI IKAN PATIN (Pangasius sp.) SELAMA PENYIMPANAN SUHU RUANG Rita Marsuci Harmain; Linawati Hardjito; Winarti Zahiruddin
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 2 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Catfish (Pangasius sp.) is a potential commodity for local and export market. Fermented sausage wich is highly flavor product and has specific aroma provides health benefit. The study was aimed to characterise fermented sausage of catfish (Pangasius sp.) during storage at room temperature for 0, 4, 8, 12 and 16 days including hedonic sensory, microbiological and chemical characteristics. Fermented sausage of catfish using lactic acid bacteria Lactobacillus plantarum 1B1 used to optimize the fermentation process. Analysis conducted during storage include hedonic sensory (texture, color, flavor), chemical (pH and a) and microbiological (total plate count), total lactic acid bacteria L. plantarum 1B1, Escherichia coli, Staphylococcus sp., Salmonella sp., and mold/yeast) to obtain the best storage time. The result showed that the hedonic sensory was like-neutral, the chemical profile showed pH of 3,93-3,69 and aw of 0,88-0,79. Microbiological profile obtained total plate count 1.8 x108 CFU/g, total lactic acid bacteria L.plantarum 1B1 8.8 x 108 CFU/g. During storage there were no bacteria E. coli, Staphylococcus sp. and Salmonella sp., but the molds/yeasts obtained in storage on the 8th to 16th day.Key words: chemical, fermented sausage, hedonic sensory, microbiology, storage.

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Taufik Hidayat

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besthd22@gmail.com

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