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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 817 Documents

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Application of Ultrasonic Waves on Maintaining Freshness of Tilapia Fillet Ruddy Suwandi; Agoes Mardiono Jacoeb; Maya Sofia
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 1 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Fish fillet is one of fisheries products that easily deteriorated; hence handling techniques are needed to maintain the freshness. Ultrasonic wave have been widely applied to some of food products for maintaining freshness through microbial inactivation, however the ultrasonic application to fisheries products has not been reported. The purpose of this study was to analyze the effect of ultrasonic wave on fish freshness. The stages of the study were sample preparation, sonication, freshness parameters examination and histology observation. Ultrasonic wave did not affectthe organoleptic value and the TVB, but affected the pH value and the TPC. The sample in which the TPC value was found significantly different, were further observed after 48 and 96 hours storage. The result showed that the TPC value of sonicated sample for 9 minutes was lower to that of without sonication. Histology analysis showed, however, sonication made the structure of muscle fiber less compact and deformation of myomer was found. Keyword: Fillet, freshness, histology, nile tilapia, sonication, ultrasonic wave

Isolation and Characterization of Antibacterial Compounds from Sea Urchin Febrina Olivia Akerina; Tati Nurhayati; Ruddy Suwandi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 1 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Sea urchin is highly valued seafood. Its bioactive compound also has a potential as natural antibacterial agent. The aim of this research was to screen the antibacterial activity using cup-plate method, toxicity potential using brine shrimp lethality test (BSLT) method, bioactive compound using phytochemical method, and proximate composition by AOAC. This research was devided into two phases, the preliminary research was to determine the best body part of sea urchin showing antibacterial activity. Sea urchins were collected from Pramuka Island and extracted by meseration method. For the preliminary research, gonad extract showed the high antibacterial activity against E. coli and S. aureus at 1.83 ± 0.74 mm and 1.5 mm, respectively. The main research includes the determination of proximate composition, toxicity, bioactive compound, and antibacterial activity from the best body part of sea urchin. The proximate composition from gonad of sea urchin showed that water content 64.97 ± 0.08%; ash 2.72 ± 0.13%; lipid 19.73 ± 0.04%; protein 12.26 ± 0.3%, and 0.33 ± 0.17%, respectively. The detected bioactive compounds from the three different solvents of gonads extracts were steroid, triterpenoid and saponin. The result of lethal toxicity (LC50) from the three gonads extract was 471.861 ppm (n-hexane), 563.226 ppm (ethyl acetate) and 577.531 ppm (methanolic), respectively. Gonads ethyl acetate extracts showed the highest antibacterial activity than n-hexane and methanolic extract, its inhibition zone was 2.71 mm against S. aureus and 4.13 against E. coli. Keyword : Antibacteria, bioactive compound, D. setosum, sea urchin

Formulation of Red Seaweed and Spirulina platensis Based Jelly Drinks Wini Trilaksani; Iriani Setyaningsih; Dita Masluha
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 1 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Generally, jelly drinks in the market contain synthetic sweeteners, coloring and flavoring agents, as well as low in nutrients content, therefore it needs to be developed in order to obtain more healthy product by adding seaweed and Spirulina. The aims of this research were to determine the best formula of jelly drinks with seaweed (Eucheuma cottonii) and Spirulina platensis and to compare the characteristics (nutrients and antioxidant activity) of jelly drinks made from culture-based Spirulina and from commercial Spirulina. Jelly drinks made from commercial Spirulina (0.2%; 0.4%; and 0.6%) had protein content 1.218-2.750% (db) and the IC50 value was 3363.5-6070 ppm. Bayes test showed that jelly drink with commercial Spirulina 0.4% was the selected product and was used as the reference formula on this research. Types of Spirulina (commercial and culture) gave no significant effect (p>0.05) to the hedonic test results and antioxidant activity however affected significantly on protein content (p<0.05). Jelly drink supplemented with 0.4% of culture-based Spirulina produced 92 kcal of energy; meanwhile the jelly drink with 0.4% of commercial Spirulina produced 79 kcal of energy. Keywords: Dietary fiber, jelly drink, protein, seaweed, Spirulina platensis

Chemical Components and Bioactive of Gorgonian Sea Plumes (Genus Rumphella and Hicksonella) from Raijua Islands-East Nusa Tenggara Yunialdi Happynes Teffu; Ruddy Suwandi; Nurjanah Nurjanah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 1 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Sea plumes is mostly used by people as jewellery and arthritis drug. The aim of this research was to characterize the chemicals and the bioactive compounds of the sea plumes for pharmaceutical ingredients. Characterization of sea plumes was carried out schlerit form identification, proximate analysis, heavy metal analysis using Atomic Absorption Spectrofotometer, radium content using gamma spectrometer, extraction by maceration method for 24 hour and phytochemicals quality testing based on color appearance. The sea plumes was identified as Rumphella and Hicksonella contains the highest protein components. Heavy metal Pb exceed the standar set to National Standar of Indonesia (SNI) and Medicines and Foods Security Agency. Akar bahar containing radium 0.65-0.79 Becquerel/kilogram, highest yield using methanol and containing secondary metabolite which targeted as bioactive compounds alkaloids, flavonoids, phenols hydroquinone, steroids, triterpenoids and saponins. Keywords : Hicksonella, secondary metabolite, radium, Rumphella, sklerit

Fatty Acid and Cholesterol Composition, and Tissues Description of Fresh and Fried Red Snapper Fillet Agoes Mardiono Jacoeb; Pipih Suptijah; Widyana Ayu Kristantina
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 1 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Red Snapper is a widely consumed fish. The aim of this research was to determine the fatty acid and the cholesterol composition and to observe the tissues description of fresh and fried red snapper fillet. The fatty acid composition was tested using Gas Chromatography (GC) and the cholesterol with Bohac test. Fresh red snapper had moisture and protein content about 79.31% and 16.30%, respectively. Meanwhile fried red snapper contained mosture and protein about 1.98% and 28.40%, respectively.The highest compound of saturated fatty acid on red snapper were myristic acid; while of monounsaturated fatty acid were palmitoleat acid (C16:1). Of the polyunsaturated fatty acids, linoleic acid (C18:2) was found dominantly. Frying increased the cholesterol content from 20 mg/100 g to 60 mg/100 g of tissue. Tissue structure of fresh red snapper was found in not compact form because of low quality meat, however more compact structure was found on fried flesh of red snapper. Keywords: Cholesterol, fatty acids, meat tissue, proximate, red snapper (L. argentimaculatus)

Antioxidant Activity and Consumer Preference of Yoghurt Enriched with Sargassum polycystum Extract Amir Husni; Maria Madalena; U. Ustadi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 2 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Research on the addition of antioxidants to yogurt with ethanolic extract ofSargassum polycystum has been done. This study aims were to determine the effect ofethanolic extract of S. polycystum into the yoghurt to the antioxidant activity and thelevel of consumer acceptance as well as determine the effect of ethanolic extract ofS. polycystum of chemical composition on yoghurt. S. polycystum was extracted usingethanol 96%. The ethanolic extract were inforfified into yoghurt drink and tested theantioxidant activity and the chemical compositionas well as consumer acceptance test.Fermented yoghurt fortified with ethanolic extract of S. polycystum of 0.00; 0.22; 0.44;0.66, 0.88, and 1.10%. The results showed that the addition of ethanolic extract was notsignificant (p>0.05) on pH, but significant (p<0.05) to total lactic acid, antioxidant activity,chemical composition (proximate), and consumer acceptance.Keywords: Antioxidant activity, ethanol cextract, Sargassum polycystum, consumeracceptance, yoghurt

Detection Tuna and Processed Products Based Protein and DNA Barcoding Nuring Wulansari; Mala Nurilmala; N. Nurjanah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 2 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Tuna is the second largest fishery commodity in Indonesia after the shrimp. Since thehigh demand and the limited stock of tuna resulted in fraudulent chance. Authenticationis required to meassure consumers regarding the accuracy of its labeling and foodsafety. In this study, the authentication was based on protein and DNA barcoding usingcytochrome-b gene (cyt-b) of the mitochondrial DNA as the target of gene. Primer ofcyt b gene was designed based on the tuna species. This study aimed to identify theauthenticity of tuna fresh and its processed products through protein using SDS-PAGE and DNA barcoding techniques. The phases of this research were protein electrophoresisby SDS-PAGE, DNA extraction, PCR amplification, electrophoresis and sequencing.Samples of fresh fish (Tu1, Tu2, Tu3, Tu4, and Tu5) and processed tuna (canned andsteak) were successfully extracted. Result showed that SDS-PAGE proved the damage ofproteins in the processed tuna, so this method was not appropriate if it is used to identifythe authenticity of tuna. PCR electrophoresis results showed that the samples of tuna,tuna steak, sushi, meat ball, abon, and caned tuna were successfully amplified in the rangeof 500-750 bp except Ka3, which was in line with the target of DNA (620 bp). Resultedsequences of Tu2, Tu3, Tu4 and Tu5 were identified according the results of morphometricnamely T. albacares, while Tu1 was identified as T. obesus with homology level of 99%.Processed tunas (steak and canned tuna) were identified as T. albacares, as stated on thelabels.Keywords: Authentication, cytb, DNA barcoding, design primer, SDS-PAGE

Invitro Antidiabetic Activities of Agar, Agarosa, and Agaropectin from Gracilaria gigas Seaweed H. Hardoko; Agnes Febriani; Titri Siratantri
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 2 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Some types of seaweed are reported to have antidiabet activity in vivo or in vitro,but the activity antidiabet fractions of polysaccharides from seaweed has not been widelyreported. Gracilaria gigas is one type of red seaweed that can produce agar and it has twofactions, namely agarose and agaropectin. The aim of this study was to obtain an agarextract, agarose fraction, agaropektin fraction of Gracilaria gigas and to determine theα-glucosidase inhibitory activity of extracts and the fractions. Extraction of agar that usedan ethanol solution, and to fractionate agarose and agaropektin used dimetilsulfoxidesolution. The results showed that the fraction of the agarose having lower sulfate content(0.28%) compared with agar (5.91%) and agaropektin (6.07%). Types of samples (agar,agarose, and agaropektin) and sample doses significantly in inhibiting α-glucosidaseenzyme activity. Agarose fraction has IC50 value against α-glucosidase lowest (96.86 ± 4.61ppm), followed by the extract agar (116.63 ± 5.61 ppm), then the fraction agaropektin(158.34 ± 1.77 ppm).Keywords: α-glucosidase, extract, fraction, Gracilaria gigas, IC50

The Characteristic of Black Bakau Fruit as Extract of Antioxidant Source Fitriany Podunge; Sri Purwaningsih; Tati Nurhayati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 2 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Rhizophora mucronata is the dominant species plant in Mangrove forests of Kwandang,North Gorontalo. The objectives of this study were to determine the characteristics of fruitand evaluate antioxidant activity including toxicity and bioactive compound of bakauextract . The morphometric value of the fruit has average length 66,75±3,64 cm and weight110,40±10,84 g. The content of ash, protein, and fat were 98±0,03%, 1,75±0,19 %, and1,69±0,36 %, respectively; and the amounts of soluble, insoluble, and total dietary fiberswere 6,75±1,08, 74,42±1,87, and 81,49±2,40 g/100 g, respectively. The boiling process ofbakau fruit until 30 minutes showed the best activity of toxicity and radical scavenging.The potency of bakau fruit as antioxidant related to the bioactive compounds of its such asflavonoid, hidroquinon, triterpenoid, tanin, and saponin.Keywords: Dietary fiber, Mangrove, morphometric, toxicity

Extraction and Characterization of Collagen from Sea Cucumber Flesh A. Alhana; Pipih Suptijah; Kustiariyah Tarman
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 2 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Sea cucumber (Stichopus variegatus) is one of the Echinodermata phylum that growsalong Indonesian coastal. Sea cucumber is potential source of collagen. The purposes of thisresearch were to determine the optimal concentration of NaOH and CH3COOH solutionin collagen production and analyze the physicochemical characteristics of collagen fromS. variegatus. Yield of the collagen was 1.5% (based on wet weight basis), produced bypretreatment with NaOH 0,30%, hydrolysis with CH3COOH 0.10% and extracted usingdistilled water. Protein, moisture, and ash content of the collagen was 67.68%, 13.64%,and 4.15%, respectively. Collagen was extracted using distilled water at 45°C during 2hand still had triple helix structure ; pH 7.37 ; melting temperature 163.67°C and whiteness69.25%. The major amino acid content of collagen were glycine, alanine, proline andglutamic acid.Keywords: NaOH, collagen, Stichopus variegatus, FTIR.

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Home Page

OAI Link

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Contact Name Taufik Hidayat

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Contact Name
Taufik Hidayat

Contact Email
besthd22@gmail.com

Phone
-

Journal Mail Official
buletin_thpipb@yahoo.com

Editorial Address
-

Location
Kota bogor,

Jawa barat

INDONESIA