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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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Sport Nutrition Drinks Based on Octopus Protein Hydrolysate Bambang Riyanto; Wini Trilaksani; Rika Lestari
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

AbstractSport nutrition drinks are well-known in escalating athlete’s performance and endurance. These product developed from whey protein hydrolysates and soybean protein hydrolysates have already been recognized, however expansion from marine product is comparatively rare. Octopus (Octopus cyanea) widely acknowledged containing taurine and rich in amino acids is potential to be developed as ingredient for sport nutrition drink. The aims of this study were to create and characterize sport nutrition drinks based on marine peptides through Octopus protein hydrolyzate. Octopus protein hydrolysate has 77.78±2.69% degree of hydrolysis and 751.02±10.63 mg / 100g taurine. Sports nutrition drinks with the addition of 4% Octopus protein hydrolyzate was acceptable sensory panelists, and the serving size of 600 ml contained taurine 726.06±0.82 mg and detected 17 types of amino acids.

Physical, Chemical, and Microbiological Characteristics of Ronto During Storage Rita Khairina; Muhammad Nur Cahyanto; Tyas Utami; Sri Rahardjo
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

AbstractThe purpose of this study was to determine the physical, chemical, and microbiological changes of ronto during storage at room and cold temperatures. Ronto was prepared by mixing fresh shrimp, salt, and rice with a ratio of 7 : 1 : 2 and fermented in a closed container for 14 days. Ronto produced was stored at room and cold (5oC) temperatures. Samples were withdrawn every 4 weeks and analyzed for its physical, chemical, and microbiological characteristics. The characteristic changes of ronto stored at low temperature were generally slower than those at room temperature. The changes in colour, viscosity, acidity, total volatile bases, and microbial counts were lower in ronto kept at 5oC compared to those in ronto kept at room temperature. The colour of ronto stored at low temperature remained red after 20 weeks, whereas the colour of ronto kept at room temperature turned brownish after 20 weeks.

Synthesis and Characterization of Biocomposite BCP/Collagen for Bone Material Scaffold Anjarsari Anjarsari; Kiagus Dahlan; Pipih Suptijah; Tetty Kemala
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

AbstractBiphasic calcium phosphate (BCP) widely used as implants and scaffolds in different orthopedic and dental application. The aim of this study was to determine synthesis and characteristics of biocomposite BCP/collagen as bone scaffold material. BCP/collagen was classified into three groups: 1) BCP/K5 (5% collagen in scaffold), 2) BCP/K10 (10% collagen in scaffold), and 3) BCP/K15 (15% collagen in scaffold). The samples were characterized by Fourier Transform Infrared (FTIR) Spectroscopy, and Scanning Electron Microscope (SEM) techniques. Overall, concentration of collagen was not significantly different to the spectrum. However, FTIR analysis shows the change intensity in bio-composite BCP/collagen. Collagen intensity Higher concentration when collagen concentration in scaffold higher. Morphology analysis of the scaffold showed significant differences in pore formation. BCP/K15 was showed pores formed in scaffold. Synthesis of composite BCP/collagen does not affect the spectrum of functional groups, but affects the formation of pores in the bone scaffold material.

Isolation Of Compounds Of Steroids Teripang Gamat (Stichopus variegatus) With Various Types Of Solvents Meydia Meydia; Ruddy Suwandi; Pipih Suptijah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

AbstractSea cucumber is one of the fisheries commodity that has an important economic value. Generally is traded in dried form (beche-de-mer). One of thebioactive substances contained in sea cucumber is steroid compounds that serves as an aphrodisiac and sex reversal. The purpose of this study was to extract the steroid of the gamma sea cucumber by using three types of solvents (methanol, ethyl acetate and hexane) and get the best solvent in producing the highest yield of the steroids. The study revealed that steroid of gamma sea cucumber (Stichopus variegatus) dissolved completely ethyl acetate (semi-polar solvent) during the first phase, second phase and the third phase of extraction. In the methanol (polar solvent) steroids only dissolved in the first extraction phase, while using the hexane (non polar solvent) steroid was undetectable. Fractionation by thin layer chromatography was obtained two fractions that identified as cholesterol (Rf = 0.96) and testosterone (Rf = 0.91).

Ratio of Seaweed Porridge Eucheuma cottonii and Sargassum sp. as a Sunscreen Cream Formula Novi Luthfiyana; Nurjanah Nurjanah; Mala Nurilmala; Effionora Anwar; Taufik Hidayat
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

AbstractThe use of sunscreen is highly recommended to protect the health of the skin from ultraviolet radiation.The aim of this study were to get the best ratio sunscreen preparation of porridge E. cottonii and Sargassumsp. through the total test microbes, antioxidants and SPF value, get a stable cream preparations physicallythrough sensory test, pH, consistency, Cycling test and centrifugal test. The main materials used were E.cottonii, Sargassum sp. and raw materials stocks cream. This study used a completely randomized design(CRD), which consisted of four treatments with two replications.The results showed that the best ratio ofsunscreen cream was cream with the addition of E. cottonii and Sargassum (1:1). The result obtained wasthe absence of microbs at creams and porridge E. cottonii and Sargassum sp. The antioxidant activity of E.cottonii porridge 127.23 ± 2.77μg/mL, Sargassum sp. 119.66 ± 0.25 μg/mL, and cream 83.4 ± 0.03 μg/mL.Cream SPF value was 7.03 ± 0.01. Consumer acceptance of the products through sensory test ranged fromnormal to like. Sunscreen creams had good physical stability and the cream has a shelf life preparation oneyear.

The Effect of different Concentration of Fish Meat on Texture, Nutrition and Sensory of ‘Tahu bakso’ made from Tilapia (Oreochromish niloticus) Tri Winarni Agustini; Yudhomenggolo Sastro Darmanto; Ima Wijayanti; Putu Har Riyadi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Central Java is popular for soybean tofu and one of its diversification product is ‘tahu bakso’which is very famous in Central Java especially Semarang. Utilisation of nile fish meat can support fish protein intake by community as well as for promoting local protein resource. The aims of this study was to observe the effect of different concentration of fish meat on physical, chemical and sensory characteristic of ‘tahu bakso’. The parameters evaluated include texture (hardness, deformation, gel strength), proximate (protein, fat, carbohydrate, ash and water), and sensory (hedonic test) of the product resulted. This study used experimental laboratory by using Completely Randomised Design with Anova (p<0,05). The treatments covers: different concentration of fish meat (30%, 40% and 50%). Treatment with highest hardness and gel strength was performed by 30% concentration with the value of 530.88 g.cm. Whereas treatment 40% concentration has highest deformation of 23.47 mm, and has no significant different to 50% concentration. Based on analysis of variance, different concentration of fish meat gave significant effect on characteristic of proximate especially on protein and fat (p<0.05) but has no significant effect on water and ash content (p>0.05). Different concentration of fish meat has no significant effect on hedonic of ‘tahu bakso’ resulted. Overall ‘tahu bakso’ made from nile meat with 50% concentration is considered to be the most preferred by panelist, but the overall value has no significant different to 40% concentration. Therefore, it is concluded that concentration 40% of fish meat is considered as the best treatment for producing ‘tahu bakso’ with respect to texture, nutrition, sensory attributes.

Utilization of Cinnamon Leaf and Shrimp Flour as an Enhancer of Catfish Meat Quality Mia Setiawati; Suclyadi Dairun; Muhammad Agus Suprayudi; Nur Bambang Priyo Utomo
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 1 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Catfish (Pangasianodon hypophthalmus) is a freshwater fish that has been produced in the form of a filet. One of the problems in producing good catfish fillet is compactness and brightness of catfish farmed meat. This research aimed to get feed formulation as enhancer meat quality of striped catfish with added Cinnamon leaves flour (Cinnamomum burmannii) and used shrimp head meal. A Fish with a weight of 208.98±25.76 g reared in 12 floating nets cage (2x1x1.5 m3) with density of 15 fish/nets for 60 days. As treatment, fish were fed with feed contains 1% cinnamon leaves, 45% shrimp head meal, and combined of cinnamon leaves and shrimp head meal, and as control used feed were formulated without cinnamon leaves and shrimp head meal. Fish were fed 2 times a daily with feeding rate 3.5% of average body weight offish. The test parameters observed were physical, chemical and organoleptic test of catfish meat. The results showed feed with contains cinnamon leaves and shrimp head meal could decrease level of body fat 14.7% compared than control (p<0.05). Feed with used cinnamon leaves and shrimp head meal gave a texture offillet fish more compact, elastic and color of fillet fish white.

Heavy Metal Contain Cu and Cd on the Mullet in the estuary of Donan River, Cilacap, Central Java Yudha Prastyo; Djamar T.F Lumban Batu; Sulistiono Sulistiono
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 1 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The estuary of Donan River is an aquatic area that commonly utilized for some activities such as industrial, fisheries and domestic activities. The effluents of many activities may be cause heavy metal contamination for water enivornemant and organism live in the water. The aim of this research was to analyse heavy metal contain Cu and Cd on the mullet (Chelon subviridis) muscle caught at estuary of Donan River, and to determine the safety limit for community consumption. Sampling had been carried out for 6 months, from August 2015 to January 2016. Heavy metal concentration was measured by AAS (Atomic Absorption Spectrophotometer). Result of the study shows that heavy metal Cu and Cd in the fish muscle were 0.5009-2.6021 mg/kg and 0.0165-0.2307 mg/kg, respectively that were higher than safety limit. Based on the study, the safety limit for consumption is 151.72 g meat/week (for adult 50 kg body weight) and 45.52g meat/week (for child 15 kg body weight).

Utilization of Black Tiger Shrimp Flesh Waste for Pop Shrimp Processing Hari Eko Irianto; Dian Dwi Putri; Siti Zahro Nurbani
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 1 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

A study on the utilization of black tiger shrimp (Penaeus monodon) flesh waste in the processing of pop shrimp has been carried out. So far, shrimp flesh waste is used for the production of shrimp paste, and shrimp cracker. The objective of this study was to develop a fomula for pop shrimp production using shrimp flesh waste. Experimental design applied in this study was three-variables mixture design, in which variables observed were shrimp flesh waste, surimi and tapioca flour. Pop shrimp obtained was evaluated for sensory properties. The best product processed using a selected formula was analysed chemically and microbiologically, particularly for proxymate composition and total plate count respectively. Selected formula of pop shrimp consisted of 50.91% shrimp flesh waste, 18.18% surimi, 3.64% tapioca flour, 10.91% onion, 2.18% garlic, 0.73% pepper powder, 1.45% sugar, 0.36% monosodium glutamate, 0.73% ginger, 1.45% salt, 4.44% butter mix, 1.38% corn flour (maizena) and 3.64% bread crumb. Proxymate composition of the best pop shrimp was 70.52% moisture, 0.73% ash, 0.39% fat, and 7.44% protein, while microbiological load in terms of total plate count was 3.3x103 colonies/g.

Amino Acid, Fatty Acid, and Mineral Content of Marine Worm From South East Sulawesi Nurhikma Nurhikma; Tati Nurhayati; Sri Purwaningsih
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 1 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The coastal communities of Kendari believe that sea worm as traditional drug can cure a wound, because some chemical compounds that exist in sea worms are suspected to have the compound. The aims of this study were to determine chemical compound, amino acid, fatty acid content, and mineral of fleshsea worm (Siphonosoma australe-australe) from Toronipa Aquatic Province Sulawesi Southeast. The higest essential amino acid content on fresh sea worm was arginin (3.04%), and freeze dry was 5.52%. The higest non-essential amino acid content on fresh sea worm and freeze dry were glutamic acid 6.53% and 8.53% for product resulted by freeze dry. The higest saturated attyacid (SF) content of fresh sea worm and freeze dry were palmatic acid (1.96% and 2.64%). The higest MUFA fatty acid content of fresh sea worm and freeze dry were plamitoleat acid 0.31% and 0.27%. The higest poly unsaturated fatty acid (PUFA) of fresh sea worm and freeze dry were were aracidonat 2.80% and oleat acid 1.97%. The higest mineral content of wet sea worm and frezee dry were Natrium 43,700 mg/kg and 127,334 mg/kg.

Page 27 of 82 | Total Record : 811

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Home Page

OAI Link

Editorial Team

Contact

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Google Scholar

Contact Name Taufik Hidayat

Contact Email besthd22@gmail.com

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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