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Jurnal Pengolahan Hasil Perikanan Indonesia

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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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Fish Oil Microencapsulation as Omega-3 Fatty Acids Fortification Material for Cream of Crab Soup Santiara Putri Pramestia; Bambang Riyanto; Wini Trilaksani
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)

Omega-3 fatty acids have important roles in improvement of intelligent and healthof human. Microencapsulation of fish oil as source of omega-3 fatty acids is an effort tomaintain flavor, aroma, stability, and also to successfully transfer bioactive componentfrom the fish oil as fortification material for foods or medicines. Improvement of instantcrab cream soup enriched with fish oil as source of omega-3 fatty acid has never beenconducted before. The purpose of this research was to improve microencapsulationmethod for fish oil as source of omega-3 fatty acids as fortification material for instantcream of crab soup. Microencapsulation methods in this research are homogenizationand spray drying. The results showed that the best microcapsule was obtained fromhomogenization treatment for 10 minutes with efficiency of 90.41±0.64%. The shape ofthe obtained microcapsule was spherical with average size of 6.52 μm, with induction timeup to 26.09±0.01 hours. The best cream of crab soup formula was at fish oil microcapsule concentration of 3.30%, with 8.19% daily value of omega-3, inclusion 11.32% of EPA andDHA at serving size of 17.56 gram.Keywords : Crab, fish oil, fortification, instant cream soup, microencapsulation, omega-3fatty acids

The Organoleptic and Smoked Catfish Histology from Pre-cooking Venny Yuliastri; Ruddy Suwandi; U. Uju
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)

Catfish is one of the main commodities in fresh water aquaculture. Indonesia catfishproduction increased 37,49% in 2010 until 2014. Protein content of catfish is 17.7-26.7%and fat about 0.95 until 11.5%. The objective of this study was to determine the bestorganoleptic and to study the changes of tissue structure of catfish caused by process precookingand smoking process. Precooked Catfish with variation 5, 10 and 15 minute;temperature of 100oC, and smoked for 7 hours with a temperature of 90°C, analyzed inlaboratory. The results organoleptic consumers is the favored smoke catfish without anypre – cooking and catfish-results of pre-cooking for 5 minutes i.e. ten successive sense8.66; 7.66 smell 8.46; 7.8appearance 8.13;5.93 texture 6.86; 6.93. Organoleptic low on pre-cooked for 15 minutes the sense of 5.66 smell 7 appearance of 2.93 texture 5.53.Pre–cooked for 15 minutes has the highest water content of 26.33%. Pre–cooked for 5minutes with the lowest value of 16.23%. smoked catfish without any pre–cooking hasthe highest value of aw 0.82. Pre–cooked for 15 minutes had the lowest value of 0.78.Observation on histology showed fresh catfish the structure of the connective tissue stillcompact. Precooked catfish, myomer begins damage, catfish smoke without pre-cookingis characterized by the formation of fibrils wafy fibers are separated from one another andpre-cooking smoked catfish, myoseptum damaged and lead to the distance inter myomerbut myomer still intact.Keywords : Muscle, sensory analysis, water activity,water content

Chemical Composition, Bioactive Components and Antioxidant Activities from Root, Bark and Leaf Lindur Siluh Putu Sri Dia; N. Nurjanah; Agoes Mardiono Jacoeb
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)

Plants lindur (Bruguiera gymnorrhiza) is one of the plants that have a potential asa source of bioactive compounds for the antioxidant. This study aimed to determine thechemical composition, bioactive compound and determine antioxidant activity of leaves,bark and roots of plants lindur (B. gymnorrhiza). This research was conducted throughseveral stages proximate test, stratified extraction, phytochemical test, and antioxidantactivity test with DPPH. The highest yield value resulting by ethanol extract of the leavesis 12,85 % and the lowest was produced by n-hexane root extract that is 0,18 %. The leavescontain high levels of protein, fat, and water which is the higher of the two parts from theother samples. Bark containing ash content (4,12%) and carbohydrates (46,02%). Root hasthe highest levels of carbohydrates that is 25,91 %. Bioactive components were detected onethanol and ethyl acetate extracts of the leaves are flavonoids, tannins, phenols, saponins,steroids and tritepenoid. Bark extract ethanol, ethyl acetate and ethanol root bark hasbioactive components there are flavonoids, tannins, phenols, saponins, and tritepenoid. Ethyl acetate extract of the roots only have bioactive components there are flavonoids,phenols, saponins, and triterpenoids. The potential antioxidant activity produced fromethyl acetate extracts of bark lindur with IC50 values is 14,21 ppm.Keywords: Antioxidants, phytochemicals, roots, ethanol, Bruguiera gymnorrhiza

The Use of Alginate in Lemon Extract Effervescent Powder Production M. Murdinah
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)

Study on the use of alginate in lemon (Citrus medica var lemon) extract effervescentpowder production has conducted. The aims of the research are to determine the optimumconcentration of alginate used in lemon extract effervescent powder to produced bestproduct and acceptance consumen.The lemon extract effervescent powder formulaconsisted of lemon extract powder, sucrose, aspartame, salt and effervescent mix (citricacid-tartrat acid-sodium bicarbonat). The alginate used in this study was extracted fromSargassum filipendula sea weed. The concentration of alginate used in lemon effervescentpowder production was varied from 1; 2; 3 and 4%. The parameters observed to see thequality of the product were moisture content, ash content, pH, viscosity and organoleptic of dietary fiber, sugar content, vitamin C content, total titratable acids, TPC and E.Colito the best product. The result showed that the higher the concentration of alginate usedin lemon effervescent powder production, the higher viscousness and the lower theorganoleptic value. The optimum concentration of alginate used in the lemon extracteffervescent powder processing was 1%. The characteristic this product 7.60% moisturecontent, 0.86% insoluble dietary fiber , 7.92% soluble dietary fiber, 3.74% sugar content,55,26 mg/100 g vitamin C, 134.15 mL 0.1 NaOH/100 mL total titratable acids, 20 cPsviscosity, <2.5x102 coloni/mL TPC and E.Coli negative.Keywords: Alginate, characteristic, effervescent powder, lemon extract

Protein Hydrolysis from Catfish Prepared by Papain Enzyme and Antioxidant Activity of Hydrolyzate Ace Baehaki; Shanti Dwita Lestari; Achmad Rizky Romadhoni
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 3 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The objective of this research was to make a protein hydrolysates from catfish(Pangasius pangasius) enzymatically using papain enzyme and analyzed the antioxidant activityof protein hydrolysates produced. The research used the method completely randomized designwith two replications the treatment were the difference concentration of the papain enzyme(0%, 1%, 2%, 3%, 4%, 5%, and 6%). The parameters of research were antioxidative activity usingDPPH (2,2-difenil-1–pikrilhidrazil), protein content, and molecular weight using SDS-PAGE(Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis). The results showed that catfishprotein hydrolysates prepared by papain enzyme has antioxidative activity. The highest degree ofhydrolysis was 71.98% at enzyme concentration of 6%. Based on the DPPH scavenging methodcatfish protein hydrolysates has the antioxidative activity with the value 37.85-67.62%. The proteincontent of catfish protein hydrolysates were 20.86-54.47 mg/ml. The molecular weight of catfishprotein hydrolyzates were 11.90-65.20 kDa.Keywords: Antioxidant, catfish, papain enzyme, protein hydrolyzate

Profile of Fatty Acids, Amino Acids, Carotenoid Total, and α-Tocopherol from Flying Fish Eggs Aulia Azka; Nurjanah Nurjanah; Agoes Mardiono Jacoeb
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 3 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Flying fish are found in waters of eastern Indonesia, which until now is still limited informationabout nutritional content. The purpose of this research was determine the composition offatty acids, amino acids, total carotenoids, α-tocopherol flying fish eggs (Hyrundicthys sp.).The composition of fatty acid was measured by gas chromatography (GC), while amino acids,total carotenoids, α-tocopherol was measured by High performanced Liquid Chromatography(HPLC). Egg contained 22 fatty acids such as saturated fatty acid 29.71%, monounsaturated fattyacid 7.86%, and polysaturated fatty acid 13.64%. The result showed that eggs flying fish contained17 amino acids, such as essential amino acid 14.96% and non-essential amino acids 20.27%. Eggscontained a total carotenoid of 245.37 ppm. α-tocopherol content of flying fish eggs by 1.06 ppm.Keywords: Amino acids, carotenoid total, fatty acid, flying fish egg, α-tocopherol

Socializing the Addition of Jambal Siam (Pangasius hypophtalmus) Fish Stomach Oil and Kerapu (Cromileptes sp) Fish Oil in Baby Porridge for Satisfy Omega 3 and Omega 6 Standard Mirna Ilza; Yusni Ikhawan Siregar
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 3 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The research aim on the socialization of the addition of jambal siam (Pangasius hypophtalmus)fish stomach oil and kerapu (Cromileptes sp) fish oil in baby porridge for satisfy omega 3 and omega6 standard was implemented around Pekanbaru and Bangkinang (Kampar district). The additionof fish oil is done based on the standard of the WHO weight which conform to the age of the baby.The baby’s weight is very less than WHO standard dose given 50 mg/day, less weight given 40 mg/day, and normal weight is 30 mg/day. Weight gain weighed and also observed the developmentof psychomotor babies each week for 8 weeks. Based on initial weight babies at the age of 10–12months without the addition of jambal siam (Pangasius hypophtalmus) fish stomach oil and kerapu(Cromileptes sp) fish oil in baby porridge, 70.7% had a normal body weight increase and 23.3%have added weight which is too late. After the addition of jambal siam (Pangasius hypophtalmus)fish stomach oil and kerapu (Cromileptes sp) fish oil in baby porridge obtained added weight andmotor development towards a better i.e. were 93.4% had normal motor development of appropriateage and the remaining 6.6% still have weight and psychomotor development too late i.e. newbornweight was initially very less than the WHO standard.Keywords: Fish oil, baby, body weight, physichomotor

Feasibility of Solid Waste Tuna Loin of Yellowfin Thunnus albacares Raw Materials for The Product Diversification Wayan Kantun Kantun; Andi Adam Malik; Harianti Harianti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 3 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Indonesia is one country in the world exporters of tuna in the form of fresh, frozen andprocessed. Tuna exported in processed form large enough to leave waste for exporting companies.The purpose of this study was to determine a feasibility study on solid waste exported tuna loin forraw material diversification. This research was conducted in Majene Makassar Strait. The study wasconducted using descriptive exploratory method by taking a sample of 3 times and each samplewas tested 3 times resulting in 9 times of testing for each of the observed variables. Chemical testwhich includes moisture, protein, fat, ash, carbohydrates, and histamine. Microbiological test thatis E. coli, Salmonella and the total number of bacteria. Data were analyzed by descriptive qualitativeand quantitative display via Tables, Graphics and Image in the form of average value. The resultsshowed that the chemical solid waste tuna loin has a water content ranged from 78.34 to 78.78%,protein content ranged from 14.32 to 16.41%, fat ranged from 1.56 to 1.66%, ash content rangedfrom 5.18 to 5. 58%, carbohydrate content ranged from 1.29 to 1.34%, and histamine ranged from2.08 to 3.21 mg / kg. Solid waste microbiologically tuna loin contains E.coli range from 1.2 to 1.9(<2), Salmonella negative and TPC ranged from 1.4 to 1.8 x 105 kol/g. The results of chemical andmicrobiological testing showed solid waste tuna loin still suitable as raw material diversificationproducts.

Innovation on Street Food Products (Instant Porridge and Cookies) Based on Fortified Patin Fish Protein Concentrate with Red Palm Oil and Encaptulated Oil Fish Dewita Dewita; Syahrul Syahrul; Desmelati Desmelati; Suardi Lukman
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 3 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

This research aimed to establish innovation on street food (instant porridge and cookies)from Patin Fish Protein Concentrate fortified by blending red palm oil and encaptulated patinfish’s oil. The Encaptulation was conducted by blending of red palm oil and patin fish’s oil usingspray dryer. The blending was consisted of three combinations namely 50 : 50 (A1), 40 : 60 (A2)and 60 : 40 (A3) for ratio between red palm oil and patin fish’s oil. The best combination’s resultswas fortified into street food (instant porridge and cookies). The blending was tested by measureyield, fat and fatty acid profile. Moreover, organoleptics and proximate tests were carrie out for thebest treatment of blending in instant porridge and cookies. The results show that encaptulatedyield reached 55 % that rise from A1 treatment as the best treatment with fat content of 17.26%.Profile of unsaturated fatty acid especially fatty acid omega 9 from blending fish oil and palm oilwas 59.29%. The number of fatty acid omega 9 was higher than saturated fatty acid which was18.56%. Furthermore, based on organoleptic tests of instant porridge and cookies using under fiveyear children respondents, it was proven that 93% of children was like the products. Proximate analysis of instant porridge revealed that protein content was 11.04 %, water content was 5.03%,fat content was 1.92 % and ash was 0.64 %. However, proximate analysis showed that cookiesowned protein of 9.11%, fat of 17.03% , water content was 3.93% and ash of 1.38%.Keywords : Encaptulated fish, street food, patin fish protein concentrate, palm oil

The Effect of Given Atung Seed Extraction as a Natural Preservative to Changes The Quality Value of Swordfish Smoking Sandra Hiariey; Vanessa Lekahena
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 3 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Atung (Parinarium glaberimmum Hassk) was tropical plant as potential as antimicrobial muchgrown in Eastern Indonesia especially in Maluccas area. The aim of this research was to determinethe chemical characteristics of smoked swordfish was soak in extract atung seed before smoking.Measurement parameter of chemical characteristics covering the moisture conten, levels of ash,levels of fat, levels of a protein micro method Kjeldahl ash (AOAC 2005), carbohydrates (methodby difference) and microbiologi. The observation is made every day storage 2 days up 4 days. Thisresearch used Factorial Randomized Design with 3 replication. Data analysis statistic univariateusing software SPSS 20. The results of this research show the swordfish were soak in extract atungseed before smoking affect the chemical characteristics and microbiologi. Swordfish smokedwith extract atung seed and room tempareture storage were given significant effect (α=5%) to themicrobes total. The best value of swordfish in soak of atung extract at first production with valueof microbes 2,6x104 CFU. The chemical characteristics analysis result show differences amongthe treatments during the storage room temperature. The best values of chemical characteristicsswordfish smoked at 2 days room temperature storage with moisture level 59,46%, ash level 2,66%,fat level 1,63%, protein level 34,62% and carbohydrat level 1,63%.Keywords : Atung seed, natural preservative, quality

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Home Page

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Location Kota bogor, Jawa barat INDONESIA

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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