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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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Optimization of Fish Oil Sardinella lemuru from Canning Industry by Products Rodiah Nurbaya Sari; Bagus Sediadi Bandol Utomo; Jamal Basmal; Rinta Kusumawati
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)

Fish oil could be extrated from lemuru (Sardinella lemuru) or lemuru canning industry byproducts. The fish oil should be refined first before using as omega-3 sources. This reasearchobtained was purification of fish oil from lemuru canning industry by products at Bali usingvariations purification method. The fisrt step was done by analysis of crude oil such of free fattyacids value, peroxide value, and iodine value. Then after the purification process using variationspurification method, the refined fish oil was analyzed for same parametrs. The best refined fishoil was analyzed of composition fatty acid using gas chromatograph (GC) instrument. The resultshowed that the crude oil had free fatty acids value, peroxide value, and iodine value as follows24.03%; 6.97 meq/kg sample; 189.13 g/100 g sample. After the refining process using four methods,the result showed that free fatty acids value, peroxide value, and iodine value became: the firstmethod 24.02%; 6.16 meq/kg sample; 187.91 g/100 g sample. The second method 23.14%; 4.17meq/kg sample; 193.94 g/100 g sample. The third method 9.38%; 4.88 meq/kg sample; 225.39 g/100 g sample. And the fourth method 11.03%; 5.64 meq/kg sample; 222.69 g/100 g sample. Dueto the peroxide value, the refined lemuru oil that could met standard of Indonesian farmacope forconsumed fish oil was resulted from the third method. In the refined lemuru oil could be found ofEPA component (Methyl cis-5,8,11,14,17-Eicosapentaenoic acid methyl ester) with concentration650,65 μg/mL..Keywords: By products, fish oil, refining process, Sardinella lemuru

The Effect of Addition Vitamin E on Catfish Oil Stability Clara Maria Kusharto; Mia Srimiati; Ikeu Tanziha; Sugeng Heri Suseno
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)

Unsaturated fatty acids contained oils which sensitive to oxidation caused by heat, light andoxygen. The oxidized oil known harmful to the body. One of the effort to prevent the oxidationprocess is by adding antioxidants stability of oil catfish and shelf life of the oil. The experimentalstudy was applied by adding vitamin E to the oil as much as 0.67 mg / g PUFA compared with thecontrol oil. Oil was stored with the Schaal Oven Test method, which are stored at a temperatureof 600C. The study showed that, based on the parameters of oxidation (free fatty acids, peroxidevalue, anisidin numbers, and the number of total oxidation), catfish oil were added vitamin Emore stabilized than the catfish oil without added vitamin E. The catfish fish oil in the form of softgell capsules added vitamin E could maintain stability in appropriate with IFOS up to 23 months.Keywords: Catfish oil, vitamin E, stability, Schaal Oven Test

Effectiveness of Alkaline Pretreatment and Acetic Acid Hydrolysis on the Characteristics of Collagen from Fish Skin of Snakehead Wulandari Wulandari; Pipih Suptijah
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)

Fish skin is one of marine byproducts potential for alternative source of collagen. This studyinvestigated the effectiveness of alkaline and acetic acid pretreatment on the characteristics ofcollagen from skin snakehead fish. The concentrations of alkaline pretreatment were 0.05; 0.1; 0.15and 0.2 M for 2, 4, 6, 8, 10 and 12 hours, acetic acid concentrations were 0.05 M, 0.1 M, 0.15 M and0.2 M for 1 and 2 hours. The experimental design used for alkaline and acetic acid pretreatmentwas factorial completely randomized design. The result showed that the concentration of alkaline0.05 M for 6 hours have significant effect on the elimination of non-collagen protein (p<0.05),whereas for the optimum acetic acid at a concentration 0.1 M for 2 hours significantly differenton solubility and swelling. Extraction yields of collagen was 16%, with characteristics of whiteness66.67%, protein content 96.21%, viscosity 10 cP, Tmax 159.9oC and glass transition temperature78.55oC. The dominant amino acid composition were glycine (27.11%), proline (13.87%) andalanine (12.58%). Functional groups collagen from skin snakehead fish has β-sheet structurewhich is a characteristic of collagen.

Viscosity profile of Eucheuma spinosum carrageenan from Nusa Penida (Bali), Sumenep (Madura), and Takalar (Sulawesi Selatan) Andarini Diharm Diharmi; Dedi Fardiaz; Nuri Andarwulan; Endang Sri Heruwati
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 was conducted to determine the viscosity profile of carrageenan solution obtained from three different coastal region of Nusa Penida, Sumenep, and Takalar as a result of a decrease in temperature with presence cations K+ and Ca2+. Carrageenan was extracted from Eucheuma spinosum using hot alkaline calcium hydroxide Ca(OH)2 at 95°C, pH was decreased with HCl, carrageenan was precipitated with ethanol, dried and grinded. The viscosity profile of carrageenan was determined by addition of K+ (0.005-0.03% KCl) and Ca2+ (0.005-0.02% CaCl2)using a Rapid Visco Analyser (RVA). The viscosity profile of carrageenan solution changed upon cooling started from a dilute at the initial temperature of 80°C, and then increased as temperature decreased to 20°C. The viscosity of carrageenan E. spinosum from Nusa Penida, Sumenep, and Takalar without the addition of K+ and Ca2+ at a temperature of 80°C respectively were 90, 120, and 130 mPa.s. The viscosity of carrageenan from Nusa Penida, Sumenep, and Takalar in the presence of K+ and Ca2+ increased with increasing time and decreasing temperature. The viscosity of carrageenan from Nusa Penida in the presence of K+ (0.005-0.03% KCl) at 55oC becomes 125, 250, 300 mPa.s, Sumenep 280, 290, and 360 mPa.s, and Takalar 420, 420, and 420 mPa.s. While, in the presence of Ca2+ (0.01-0.02% % CaCl2) at 55oC, the viscosity of carrageenan from Nusa Penida, Sumenep, and Takalar have been formed gelling. Increasing of viscosity of carrageenan from Nusa Penida, Sumenep, and Takalar in the presence of kation Ca2+ was required a faster time and higher temperatures than K+. Carrageenan solution from E. spinosum originated from different coastal regions showed different viscosity profiles.Keywords: Eucheuma spinosum, carrageenan, cation, temperature, viscosity profile

Molecular Characteristics of Cytochrome B for Mackerel Barcoding Deden Yusman Maulid; Mala Nurilmala; Nurjanah Nurjanah; Hawis Maddupa
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Cytochrome b (cyt b) is one of the genes in mitochondrial DNA that is often used as a molecularmarker to identify species through DNA Barcoding. The aim of the present study was to investigate thebioinformatic of cyt b that isolated from mackerel fish. PCR amplification showed the length of DNA cytb from king mackerel was 803 bp within purine 312 bp and pyrimidine 491 bp while Korean mackerel 791bp within purine 316 bp and pyrimidine 475 bp. Phylogenetic analysis showed all sample join in mackerelgroups (Scomberomorus commerson and Scomberomorus koreanus). The Isoelectric point value of cyt b fromking mackerel is 6.38 and molecular weight is 29826.23; Korean mackerel are 8.67 and molecular weight is29372.77. Hydrophaty plot showed cyt b of mackerel more hydrophobic. Based on 3D modelling both ofthem have eight different sections showing by different colors.Keywords: characteristic molecular, cytochrome b, Mackerel

Optimization Making Glucosamine Hydrochloride (HCl GlcN) of Crab Shell Waste through Chemical Hydrolysis Alfiana Nurjannah; Darmanto Darmanto; Ima Wijayanti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Processing of glucosamine from crab shell chitin can be done by chemical hydrolysis with hydrochloricacid (HCl). The purpose of this research was to determine the effect of chitin immersion by variousconcentrations of HCL toward glucosamine generated and the selected concentration of HCL to glucosaminechemical hydrolysis process. The material used in this study is crab shells from Betahwalang village, Demak,and the solvent is HCl and NaOH. Parameters are glucosamine yield, melting point, loss on drying (LoD),PH and spectrum analysis with FTIR method. Research using experimental design completely randomizeddesign three times treatment with repetition. The results were analyzed using analysis of variance (ANOVA)to determine the differences between treatments concentration of 27%, 32% and 37%. The selected weretested with honestly significant difference test. The results showed differences in the concentration of HClused cause differences in the characteristics of the resulting glucosamine. The higher HCl concentrationsused, the lower the rendemen results and melting point. The selected HCL treatment concentration was at27% observed from glucosamine yield (18.39%) and the melting point (192-195oC). The treatment of 37%produces LoD (0.647%), pH (4.01) and spectrum glucosamine is an O-H group (3297.75/cm), the group ofN-H (1617.53/cm), the group of C-N (1394.94/cm).Keywords: crab shells, chitin, melting point, glucosamine

Applications of the Addition of extract and cinnamon leaf flour in the Diet on the Quality of Meat of Catfish Suardi Laheng; Mia Setiawati; Dedi Jusadi; Muhammad Agus Suprayudi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

This study aimed to evaluate the effect of extract and cinnamon (Cinnamomum burmannii) leaf flourin the diet in increasing quality of meat of catfish (Pangsianodon hypopthalmus). Catfish with a weight of319.64 ± 35.99 g/nets reared in 9 nets with dimension 2x1x1,5 m3 at a density of 15 fish/nets for 60 daysof maintenance. The fish were fed with leaves of cinnamon at a dose that was: 0% cinnamon leaf, 0.1%cinnamon leaf extract, and 1% cinnamon leaf flour. The fish were fed 2 times a day with the feeding rate of3% of the average weight of the body. The results showed the treatment of leaf extract and flour, cinnamoncapable of decreasing levels of body fat, fat meat by 10,31-12,27%, 37,26-50,23%, respectively, compared tocontrols (p<0,05), however, cinnamon leaf extract treatment is more effective in improving the quality ofmeat catfish that looks meat texture compact, white flesh color and a slightly sweet taste.Keywords: cinnamon leaf, meat quality, Pangsianodon hypopthalmus

Profile of amino acid, fatty acid, and mineral content of Tambelo (Bactronophorus sp.) from Kendari, Southeast Sulawesi Riviani Riviani; Sri Purwaningsih; Kustiariyah Tarman
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Public coastal had trust natural material as medicine became one of the most important things inthe discovery of medicine latest. Papua, Belitung, and Kendari coastal communities believed that tambelo(Bactronophorus sp.) can treat various kinds of diseases like lumbago, rheumatism, cough, flu, malaria, andimprove production of the breast milk, increase appetite, and vitality of man. It was important to know whatcourse content of tambelo. Tambelo could be examined amino acids, fatty acids, and mineral contents. Thehighest essential amino acids in tambelo were leucyne, lysine, and valin of 0.57%, 0.39%, 0.36%. The highestnon essential amino acid was alanin, glutamic acid, and aspartic acid of 1.24%, 1.09%, and 0.78%. Barrierof amino acid was histidine. Fatty acid total of tambelo was 29.52%, whereas the fatty acid compositionsconsist of 10.09% saturated fatty acid (SAFA) was 14.37% monounsaturated fatty acid (MUFA) was 5.06%polyunsaturated fatty acids (PUFAs). Among them, those occuring in the highest proportions were palmaticacid (4.49%), oleic acid (5.73%), palmitoleic acid (4.96%), and Aracidic acid (1.88%). Tambelo had n6/n3ratio of 1.84. Tambelo had mineral contents as Natrium of 1144000 mg/kg, calcium of 17000 mg/kg, Kaliumof 21000 mg/kg, magnesium of 13000 mg/kg, phosphor of 1900 mg/kg, cadmium < 0.24 mg/kg, and lead<1.25 mg/kg.Keyword : amino acids, Bactronophorus sp., fatty acids, mineral contents, tambelo

The Handling System of Product and Existence of Waste Components in Fishing Operation of Tuna in Bitung, North Sulawesi Mustaruddin Mustaruddin; Joko Santoso; Mulyono Baskoro
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Handling in fishing vessel is urgent to maintaining the quality of tuna products, while the existenceof waste components can bother the performance of fishing operations. The aims of this research are toevaluate the handling system of tuna products in fishing vessel and to analyze the influences of fishingoperation to the existence of waste components. This research methods are no control chart and regressionmodel approach. Research result shows that the handling system in the fishing operation of tuna in Bitungis not optimum. But the quality of tuna products which landed is still in controlled as shown by amountof rejecting products in UCL-LCL range (0 – 3,63 reject products/processing). The influence of amount oftuna caught per setting (X) to existence of bait waste (Y) formulated with model Y = - 1,176X+37.794, theinfluence of amount of tuna products (X) to the existence of ices remained Y) formulated with model Y =- 0,002X + 62,226, and also the influences of fishing operation which deputized by the amount of ABK (X1)and number of operating days (X2) to the existence of freshwater remained (Y) formulated with model Y= 50,000X1-23,704X2+288,889. The significant impacts are only the influence of amount of tuna productsin existence of ices remained (sigh = 0,036) and number of operating days of the existence of freshwaterremained (sigh = 0,037).Keywords: Bitung, waste components, handling system, tuna

Characteristics of Bone Gelatin Tilapia (Oreochromis niloticus) Processed by Using Hydrolysis With Phosphoric Acid and Papain Enzyme Gugun Hidayat; Eko Nurcahya Dewi; Laras Rianingsih
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Phosphoric acid and papain enzyme able to hydrolyzing collagen from Tilapia into gelatin . Thepurpose of this research was to determine the best concentration of phosphoric acid and papain enzymeand to determine the physicochemical characteristic gelatin to from Tilapia fish bone which processedwith phosphoric acid and papain enzyme. The first research phase was making bone gelatin tilapia usingphosphoric acid at concentration of 4%, 5% and 6%, and the papain enzyme 0.5%, 1% and 1.5%. Thesecond phase was characterize the physicochemical gelatin from the best concentration of phosphoric acidconcentration (6%) and papain enzyme (1.5%), all treatment done with three repetitions. Analysis of thedata using ANOVA with completely randomized (CRD) design If there was difference between treatmentthen continued with Honestly Significant Difference Test (HSDT). The results of the first research phasefound the best concentration were 6% of phosphoric acid and 1.5% papain enzyme, its shows by the valuegel strength 325,95 and 373,32 g.bloom. The second research phase shows that the the best results obtainedin this study was gelatin from 1.5% papain enzyme as hydrolysis agent, the physicochemical characteristicwere: 376.21 g.bloom gel strength; viscosity of 7.57 cP; yield 6.30%; protein content of 86.46%; water contentof 7.12%; and the pH value of 5.11.Keywords : gelatin, hydrolysis, papain enzyme, phosphoric acid, tilapia bones

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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