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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.

Arjuna Subject : -

Articles 811 Documents

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The Contents af Fatty Acid, Cholestrol, and Description of Tissue in Fresh and Boiled Eel Agoes Mardiono Jacoeb; Pipih Suptijah; Rezki Kamila
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 2 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Eel (Monopterus albus) is an aquatic biota that have a high nutrient content such as fatty acids and cholesterol. The purpose of this research was to determine the chemical composition, fatty acid, cholesterol, and description of tissue in fresh dan boiled eel. The research was carried out in several steps include sampling, sample preparation, morphometric and yield calculations, boiling eel for 20 minutes at 100ºC. Analysis performed in fresh and boiled eel was proximate analysis, fatty acids, cholesterol, and observation of tissue structure. The highest content of saturated fatty acids (SFA) in fresh eel was palmitic acid 13.79%, the highest content of monounsaturated fatty acid (MUFA) was oleic acid 19.45%, the highest content of polyunsaturated fatty acid (PUFA) was linoleic acid 7.42%. The content of fatty acid and cholesterol in eel has changed overall due to the boiling process. The content of cholesterol were 60 mg/100 g (in fresh eel) and 56.32 mg/100 g (in boiled sample). The structure of eel’s tissue changed due the boiling process.Keywords: cholesterol, eel (Monopterus albus), fatty acid, tissue structure

Value Chain Model Development of Tuna and Tuna Alike In Indonesia Ateng Supriatna; Budi Hascaryo; Sugeng Hari Wisudo; Mulyono S Baskoro
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 2 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Sustainability of tuna and tuna alike fisheries depend on chain value system formed by stakeholders ranging from product fishing, processing/diversification, distribution, and marketing. The objective of this research was to create chain value system model of tuna and tuna alike fisheries, to predict the interaction pattern of stakeholders and to formulate the precise strategy to minimize the synergy resistance of chain value system development strategy of tuna and tuna alike fisheries. Structural Equation Modelling (SEM) was applied to analyze the chain value model. The stakeholders/the players of tuna and tuna alike fisheries basically have positive interaction (CE>0).The negative interaction occured on retailers and consumers. Interaction of retailers with consumers is significant (p<0.05) 0.01. Interaction pattern of fishermen, retailers, collectors, and exporters affected significantlly by pricing and the level of role played by the stakeholders. The strategy to minimize the sinergy resistance of chain value system development are respectivelly the strategy of involving the group of fishermen on products pricing (CE= 1,176 and P= 0,000), the strategy of involving the seller groups on products pricing (CE-PE=1,08, CE-PB= 0,766, CE EKS= 2,028 AND P= 0,000), and the strategy on guaranteeing flexible interaction between retailer and consumers (CE= 0,179 and p = 0,01).Keywords: tuna and tuna alike, interaction, tuna and tuna alike stakeholders, and value chain

Fish Protein Concentrate Fortification Siam Patin on Amplang Snack Products and Mi Sago Instant Product as a Leading Regional Riau Dewita Buchari; - - Syahrul
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 2 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

To enhance fish consumption in the community especially children, fortification on processed fish product is conducted. The processed fish products are developed to fill the requirements as the fish based food products that own characterizations such as ready to eat, easy to carry, and less time to cook. Amplang snacks and instant sagoo noodles are defined as the products that fills the requirements. The research was aimed to process catfish into fish protein concentrate to become amplang snack and instant sagoo noodles. These products were designed as the effort to develop the local priority products in Riau by using diversification and fortification methods. Experimental method with fortification treatments on Fish Protein Concentrate (FPC) extract from Catfish that generate products of amplang snacks and instant sagoo noodles and fish tofu were carried out. The fortified products were examined by organoleptics test that involved panelists. The results showed that the proximate analysis on fortified Catfish Protein Concentrate products were presented as following :1). water contents of 3,13 %, ash of 2,85 %, protein content of 16,13 % and fat content of 18, 66 % for ampang snacks; and 2). water contents of 11,77 %, ash of 1,30 %, protein content of 12,35 % and fat content of 1,86 % for instant sagoo nodles. All fortified FPC products filled the Indonesian Nasional Standard (SNI).Keywords: Fortification, Catfish, and Fish Protein Concentrate

Chemical Composition and Fatty Acids of Glodok Fish by High Thermal Processing Sri Purwaningsih; Ella Salamah; Reza Dewantoro
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 2 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Glodok is an economically underrated fish with a high nutrient content. The research aims to study the changes on chemical composition, fatty acids, omega-6 and omega-3 ratio in glodok muscle after processing with different methods of boiling, steaming, and boiling with addition of salt (3%). The results showed that the treatment (boiling, steaming, and boiling with addition of salt) gives a significant effect (α=0.05) in water content, ash, lipid content, nervonat acid, linoleic acid, arachidonic acid, EPA, and DHA. The best processing method was steaming. The ratio of omega-3 and omega-6 in fresh glodok fish was 2,1:1, which is higher than WHO recommendation of 0,6:1,7.Keywords: chemical composition, fatty acid, glodok fish, processing

Utilization and Fortification of Patin Fish on Extrusion Snack Mala Nurilmala; Pipih Suptijah; Yugha Subagja; Taufik Hidayat
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 2 (2014): 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 well cultured freshwater fish. Fortification improves protein level in snack and an effort to vary catfish fish product. The purpose of this study was to determine drying method for fish grit, formulation of snack and its properties. Grit formation by several drying methods and proximate (AOAC) and degree of polarization. Snack used based on the physical measurement, namely development ratio. Formulations of grit composition of corn: rice: fish were 70%:30%:0% (K), 65%:25%:10% (A), 62.5%:22.5%:15% (B), 60%:20%:20% (C). Fish addition only effect the color of snack based on sensory analysis. There was no effect on snacks physical properties both 10% and 15% of fish grit added. Chemical measurements comprised water, ash, lipid, protein levels and polarization degree. Statistical analysis showed that fish addition effect the protein level on extrusion snack. In addition, polarization measurement showed that the snack with fish addition of 10% (A) and 15%( B) are fully gelatinized.Keyword: formulation, patin fish, snack

The Analysis of Fish and Other Animal Food Self-Sufficiency in 26 Districts/Citiesof West Java 2012 Yayuk Farida Baliwati; Iqbal Mahendra Saputra
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

This study was aimed to determine the actual situation of production and consumption, and animal food adequacy ratio based on net production devided to normative consumption. This study used cross sectional study and conducted at 26 districts/cities in West Java Province. The collecting, processing, and analyzing of data since January until July 2014. This study used secondary data that had become a constant number. The results of this study showed that 21 (80,8%) districts/cities have actual comsumption below the normative consumption. Fishes consumption and the others animal consumption in West Java citizen in 2012 were included to low category. Fishes contibute in animal food consumption about 13-44% so that became the one of the determining commodity for animal food pattern in 26 districts/cities in West Java Province. Fishes commodity also became animal food production pattern almost in those all districts/cities in West Java Province except Sukabumi District, Bandung City, Depok City, and Cimahi City. The pattern of citizen’s food consumption has been utilized the potential yet, so was not always approrite with the pattern of district food production. In 2012, there were 13 (50%) districts/cities in West Java Province that have became self-sufficiency in fishes and the others animal food.Keywords: Fish and the other animal food, food self-sufficiency, consumption and production.

The Use of Fresh Cogongrass as Transportation Media with Level Dry System for Broodstock of Crayfish on Various Old Time Ferdinand Hukama Taqwa; Yulisman - -; I. S. Yulian
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The research was to determine the effect of the use of fresh cogongrass as media packaging filler on survival rate of broodstock of crayfish that transported with level dry system for 24, 48, dan 72 hours which randomized completely design experiment. The research preparation were media preparation of pond water, preparation of filler material and preparation of experimental animal (3 days adaptation after arrived from producer and starvation for 24 hours). The major research were anestetion of broodstock of crayfish with direct sock of low temperature at 12oC for ±5 minutes, transportation experiment of broodstock with fresh cogongrass as material filler. The result showed that the use of fresh cogongrass on various old time of dry level system has a significantly different to time of recovery and survival rate of broodstock of crayfish after tranforted. The fastest time of recovery was 89.55 seconds for 24 hours transportation and significantly different with time of transportation for 48 hours and 72 hours. The survival rate after tranported the highest was 98.89% for 24 hours transportation and significantly different with time of transportation for 48 hours and 72 hours. This research showed that the use of fresh cogongrass as material packaging filler of dry level system was still effective until 48 hours.Keywords: afresh cogongrass, broodstock of crayfish, various old time transportation, level dry system

Refining of Mackerel Fish Oil from Fish Meal Processing Byproduct with Alkali Neutralization I Wayan Kukuh Feryana; Sugeng Heri Suseno; Nurjanah - -
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Fish oil neutralization with alkali was a common refining technique used to separate impurities and decrease oil oxidation parameters value. The purpose of this study were to analyze oxidation parameters and determine the best NaOH concentration treatment. The best NaOH concentration to neutralize mackerel fishmeal processing byproduct (Scomber japonicus) oil was 24oBe (17.87% NaOH) with 56.33±1.15% yield; peroxide value (PV) 5.60±0.42 meq/kg; p-Anisidine value (AnV) 14.31±0.15 meq/kg; percentage of free fatty acid (%FFA) 2.16±0.25%; acid value (AV) 4.30±0.49 mg KOH/kg and total oxidation value (TOTOX) 25.53±0.71 meq/kg.Keywords: fish oil, mackerel, neutralization

Changesin Myoglobin of Big Eye Tuna During Chilling Storage Stevi Imelda Murniati Wodi; Wini - Trilaksani; Mala - Nurilmala
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Big eye tuna (Thunnus obesus) is one of the species of tuna which is have some value added such as have potential to improve animal protein sources, have high economic values as well as an export commodity.Mishandling and misapplication of high temparatures on the tuna handling at the tropics and sub tropics climate was significantly decreasing the value of myoglobin and affecting the solubility of protein. Myoglobin is a globular protein that have small molecular weight size and it was an important factor for determining the quality of meat and influencing factors of purchasing power by the consumer. The purpose of this experiments is to determining the changes of myoglobin content and the water soluble proteins content at some parts of big eye tuna in 9 days chilling temperatures. The portion which is analized was the ventral area, dorsal area and tail area. Myoglobin content in all portion above, both light and dark meat was analized. The results shows the decreased value of myoglobin content from first handling (day zero) until day ninth (days 9th) experiment. Each myoglobin contentfrom white meat at at ventral, dorsal and tail meat was decreased from 121.68 mg/100 into 41.35 mg/100, 148.2 mg/100g into 52.01 mg/100g, 105.16 mg/100g into 31.34 gr/100gram, after day ninth. The myoglobin content from dark meat at ventral, dorsal and tail meat, was decreased, too ; from 418.64 mg/100 gr into 121.01 mg/100 g, 446.21 mg/100 g into 58.34 mg/100 r and 145.65 mg/100 gr into 87.98 mg/100g after day ninth.Water soluble protein was derived into protein bands with molecular weight 15,4 kDa and 14 kDa. Its suspected as the myoglobin protein. The molecular weight difference was caused from degradation of protein during the storage.Keywords: Big eye tuna, meat, storage, myoglobin

Quality Changes of Light Flesh Tuna at Water of Tomini Bay, Gorontalo Province Wila Rumina Nento; Tati - Nurhayati; Ruddy - Suwandi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Tuna is one of the mainstay fisheries commodities that involve many of the ordinary fishermen. The handling usually still not follows the principles of good handling that causing the poor quality as the result.The aims of this research were to analyze and to determine the quality of tuna meat (the abdominal wall, dorsal fin, and caudal fin). Raw material yellowfin tuna meat prepared for the light, the meat section of the abdominal wall, dorsal fin, and caudal fin. The result of organoleptic analysis showed that the tuna meat was above the minimum value for the criteria of fresh fish. The result of TVB analysis showed that the meat on the caudal fin had the highest value and significantly different with the other, but still exist on the safe limits and on the fresh category. For the result of analysis in histamine, it shown that at the fourth hour the meat at the dorsal fin had the histamine content which were above the minimum that have been recommended. For the result of analysis in peroxide number, it shown that the tuna meat did not sustain the fat damage until the fourth hour after the catching process. And for the result of analysis in TPC, it showed that at the fourth hour the tuna meat on the pectoral fin had the highest number of total colony and significantly different with the other.Keywords: handling, histamine, light flesh, microbiology, yellowfin

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Home Page

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Contact Name Taufik Hidayat

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Location Kota bogor, Jawa barat INDONESIA

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Contact Name
Taufik Hidayat

Contact Email
besthd22@gmail.com

Phone
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Journal Mail Official
buletin_thpipb@yahoo.com

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Location
Kota bogor,

Jawa barat

INDONESIA