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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 811 Documents

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Development of Alginate Extraction Method from Seaweed Turbinaria ornata Rani Laksanawati; U. Ustadi; Amir Husni
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 2 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Indonesia has a lot of high potential seaweed as a source of an alginate, but the extraction method had been used was not suitable. The aim of this research is to develop alginate extraction method from Turbinaria ornata seaweed with calcium method and compare the cost of extraction with an acid method as a control. In this research, various concentration of calcium chloride (CaCl2) was used in the separation of alginate from the extracted filtrate. The concentration of CaCl2 used varies from 0.50; 0.75; 1.00; 1.25; and 1.50 M. For comparison, alginate extraction with acid (control) method was used. Alginate quality parameters observed included alginate yield, product color degree, and gel viscosity. The results showed that the yield of alginate produced by calcium method was 36.89; 44.00; 56.00; 52.89 and 53.11% and for control 22.45%. From the degree of product color, CaCl2 concentration did not significantly affect the color of alginate but was darker when compared to the product extracted by the acid method. The viscosity of alginate produced by calcium method was 27,69; 26,57; 24.50; 22.41 and 19.92 cP while for control 32.88 cP. The extraction of Na-alginate with calcium method can decrease the need for Na-alginate extraction cost by 85% from the amount of Na-alginate extraction cost requirement by the acid method.

Extraction and Purification of Fucoxanthin from Sargassum sp. as Anti-acne Mawaddah Renhoran; Dedi Noviendri; Iriani Setyaningsih; U. Uju
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 2 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Fucoxanthin is a pigment of a carotenoid group in brown seaweed. Fucoxanthin has high biological activity, therefore, it is suitable for the antibacterial activity. Acne is a disease caused by bacterial activity. The purposes of this study were to obtain fucoxanthin active compounds of Sargassum sp. and to determine antibacterial activity of crude extract and fucoxanthin active fraction as anti-acne compounds at bacteria causing acne. Extraction of fucoxanthin used maceration method and its purification was carried out by silica gel column method. Antibacterial activity test used disk diffusion method. The yield of crude extraction and yield of active fraction of Sargassum sp. were 0.54% and 0.13% respectively. Fucoxanthin active fraction was identified at 0.53 Rf value. The total content of fucoxanthin was 0.47 mg/g. The functional groups of fucoxanthin active fraction consisted of alcohols, alkanes, methyl, alkenes, esters and aromatic alkenes. Fucoxanthin active fraction had anti-acne activity at 125, 250, 500 and 1,000 ug/disk against of Propionibacterium acnes and at 500 and 1,000 ug/disk against of Staphylococcus aureus.

Application of Essential Oils from Galanga Rhizome in Edible Coating Carrageenan as Antibacterial on Tilapia Fishball Fajar Bayu Senoaji; Tri Winarni Agustini; Lukita Purnamayati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 2 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Fish ball is a perishable food product. One of an alternative method which could be applied to delay the deterioration process was using carrageenan edible coating with the addition of galangal rhizome’s essential oil as an antibacterial agent. The aim of this study was to find out whether the addition of carrageenan edible coating with galangal rhizome’s essential oil could increase the shelf life of the tilapia fish ball during cold storage or not. This study was used experimental laboratories with the completely randomized design used factorial (2x6) two factors include essential oils concentrations (0%, dan 1%) and storage time (0, 3, 6, 9, 12, 15) with three repetitions. The shelf life of the fish ball observed by sensory, TPC, TVBN, pH, Aw, moisture content, and gel strength test. The parametric data were analyzed by the ANOVA, while the non-parametric was using the Kruskal Wallis test. As the result, the fish ball with the 1% treatment was still acceptable until 15 days of storage compared with the control which only lasts for 9 days. The other results were the sensory test was 6.63≤π≤6.95, TPC value was 1.07x105 cfu/g, TVBN value was 30.33±1.68 mgN%, the moisture content was 61.38%±0.47, the Aw was 0.89±0.006, the pH was 6.24±0.0, and the gel strength was 721.19±1.61 g.cm. The treatment of 1% essential oil addition to carrageenan edible coating was significantly different (p<0.05) compared to the control treatment during cold storage to the characteristic of tilapia fish ball.

Physico-Chemical Characteristics and Fatty acid Profiles of Smoked Skipjack Tuna (Katsuwonus pelamis) Using Coconut Fiber and nutmeg Shell Smoking materials Netty Salindeho
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 2 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Skipjack tuna is one of the most popular fish processed through a traditional smoking method in North Sulawesi. This study was aimed to analyze the physicochemical characteristics and fatty acid profiles of skipjack tuna, Katsuwonus pelamis, smoked using coconut fibers and nutmeg shell for 15 hours of smoking. Results found that the smoked skipjack using the nutmeg shell smoking material had the lower watercontent and aw, and higher protein, fat and ash content than those smoked with coconut fiber (P<0.05). The fatty acid profile of the smoked skipjack using nutmeg shell showed lower total Saturated Fatty Acid(SFA) and higher Monounsaturated Fatty Acid (MUFA) and Polyunsaturated Fatty Acid (PUFA) than those smoked with coconut fiber (P<0.05). The organoleptic test showed for smoking materials of coconut fiber and nutmeg shell, respectively, as follows: color was 4.97±1.32 and 5.87±0.89; taste was 5.64±0.99 and 5.80±0.88; the texture was 5.17±1.17 and 5.64±1.21; and aroma was 5.67±0.88 and 5.90±0.85. The panelists can accept the smoked skipjack using both smoking materials of coconut fiber and nutmeg shell.

Characterization Microencapsul Pepton from Spoiled By Catch Fish Using Spray Drying Methods Giri Rohmad Barokah; Bustami Ibrahim; Tati Nurhayati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 2 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Spoiled by catch fish is one of catch produce that have low economic value. Utilization and how to increase the selling value of byproducts by making peptone. Peptone fish is a derivative product or derivative of a water-soluble protein hydrolyzate and does not undergo any coagulation process in hot water. This research aim is to produce peptone with spoiled by catch fish as raw materials using microencapsulation technique and maltodextrin as coating ingredients. Microencapsulate of peptone has a chemical composition with moisture content 8.95%, ash content 5.26%, protein content 62.79%, Fat content 0.44% and carbohydrate content 21.48%. The chemical characteristic peptone by-catch rotten fish indicate that product has solubility 98.87%, nitrogen total 10.05%, α amino nitrogen 1.22%, AN/TN 12.14%, salt content 8.04% and pH 6.69. Microencapsulate peptone has a physical characteristic with lightness value 60.01, whiteness value 57.44 and dominated red color value 1.70 and yellow color value 10.33. The water activity of microencapsulating spoiled by catch fish peptone at room temperature of storage after 5 hours was lower than peptone spoiled by catch fish without micro encapsulation and product of commercial peptone. Amino acid analysis results indicate that microencapsulate spoiled by catch fish peptone arginine, serine, tyrosine,histidine and threonine amino acids higher than peptone spoiled by catch fish without microencapsulation and commercial product of peptone. Microorganism growth curve with Optical Density (OD). That indicatesmicroencapsulate spoiled by catch fish peptone has bacterial growth curve more good than a commercial product of peptone and peptone spoiled by catch fish without micro encapsulation.

Characterization of snakehead fish protein that’s potential as antihyperglikemik Cindytia Prastari; Sedarnawati Yasni; Mala Nurilmala
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 2 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Snakehead fish has been sources that have high protein content and can be used as antioxidant and anti-diabetes. To increase the level of protein content and amino acid in snakehead fish, the treatment of hydrolysis and fermentation were chosen in this study. Therefore, the purpose of this study was to evaluate the characteristics of snakehead fish protein and its potential as antihyperglycemic. Three samples were used in this study, i.e., hydrolysate, fermented and non-fermented isolates. The experimental design used was completely randomized design. Data were analyzed by analysis of variance (ANOVA) and continued by Duncan multiple range test (DMRT) (α = 5%). The current study reported that the hydrolysate had higherprotein content 90.43%, as compared to the fermented and non-fermented isolates were 84.43% and 78.69%, respectively. At a concentration of 10.000 ppm, hydrolysate showed highest inhibition activity (74%), as compared to fermented isolate inhibited 59% and none-fermentation isolate inhibited 56%. Hydrolysate also had higher amino acid content than fermented and non-fermented isolates of 51.15, 44.34, and 32.00 %w/w, respectively. Hydrolysate had the lowest molecular weight (<10 kDa), while fermented and non-fermented isolates were <10 kDa. This probably due to the hydrolysis process using an enzyme was capable to break the peptide fractions of snakehead fish protein. Hence, it increased the levels of protein, amino acids, there by protein hydrolysate had high inhibitory potential than fermented and non-fermented isolates.

APPLICATION OF OZONE-SLURRY ICE COMBINED SYSTEM FOR MAINTAINING THE FRESHNESS OF RED TILAPIA AND SHORT-BODIED MACKEREL DURING COLD STORAGE Tri Winarni Agustini; Muhammad Nur; Endang Kusdiyantini
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 2 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Application of ozone combined with the chilling system on preserving fresh fish has obviously brought about more advantages. This study observed the application of an ozone-slurry ice combined system for maintaining the freshness of two different fishes during storage. The fishes used were red tilapia (Oreochromis niloticus) and short-bodied mackerel (Scomberomorus rastrelliger), using ozone and slurry ice. The experimental design used was factorial using a completely randomized design employed with an ozone concentration of 0 ppm and 3.5 ppm with storage times of 0, 4, 8, 12, and 16 days. The parameters observed included: peroxide value (PV), total volatile base nitrogen (TVBN), total viable count (TVC), and a sensory test. The parametric data were analyzed using ANOVA and followed by least significant difference (LSD), whereas the non-parametric data were analyzed using the Kruskal Wallis test followed by multiple comparison tests. Ozone and slurry ice treatment of different concentrations had a significant (p<0.05) effect on the TVBN, the PV, and the TVC. The interaction of ozone and slurry ice provided no significant difference (p>0.05) in both samples.A sensory evaluation in both samples showed good correlation with TVC. This study showed that ozone and slurry ice could maintain the samples freshness during storage.

The Optimization of Frying Process of Tumpi-tumpi from Milkfish used Response Surface Methodology Syahrul Syahrul; Rizal Syarief; Joko Hermanianto; Budi Nurtama
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Tumpi-tumpi is a traditional food from South and West Sulawesi (ethnic Bugis-Makassar) using fishas raw material. The quality parameters of tumpi-tumpi, especially in terms of oil absorption, color andtexture were affected by the condition of the frying process (including the percentage of coating materials,temperature and frying time). This study was aimed to assess the production technology of the tumpi-tumpithrough frying process optimization of deep fat frying using Design Expert 7.0® software with ResponseSurface Methodology (RSM) Box-Behnken Design producing an optimal response. The results showed thatthe response of color (L value, ohue) and texture (hardness, cohesiveness) of tumpi-tupi were significantlyinfluenced by the percentage of coating materials as well as frying temperature and time. The optimizationusing software Design Expert 7.0® with RSM Box-Behnken produced the optimal processing formula of1.5% coating materials, 150oC frying temperature and 30 s frying time produced the tumpi-tumpi withproperties as follows: 62.25 of L (lightness) value indicating a bit light, 78.73 of ohue indicating yellow redcolor, 15407.60 gs hardness reflecting moderat hardness and 0.51 g/g cohesiveness impressing slight chewy.

Charactheristic of Lindur Fruit Starch and the Application as Edible Film Selvanda Moreine Bunga; Agoes Mardiono Jacoeb; Tati Nurhayati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Bruguiera gymnorhiza fruit has potential as raw material for edible film production, because itsavailability in nature is quite abundant and has a quite high amylose and amylopectin content (31.56% and26.17%, respectively). The purpose of this study were to determined the physic and chemical charactersof B. gymnorrhiza fruit starch and to determined the physic characters of edible film added by glycerol asplasticizer and biopolymers (carrageenan and pectin). The edible film production was conducted by usingcommercial starch of B. gymnorrhiza fruit and B. gymnorrhiza fruit starch from North Halmahera. Thefirst stage of this study was characterized of lindur starch by microscopic and chemical composition. Thesecond stage is preparation of edible film contained by 4% starch, 0.4%, 0.5%, 0.6% carrageenan, 0.4%, 0.5%,0.6% pectin, 1% glycerol, subsequently the edible film was characterized by microscopic and mechanicproperties. The results showed that the thickness value of edible film ranged between 0.11–0.125 mm, thetensile strength value around 1.469-3.132 Kgf/cm2, percent of elongation around 8.38-19.6%, and watervapor transmission rate ranged around 0.0145–0.01775 g/s.m2.

Characteristics of Sardin Fish Oil (Sardinella sp .) Resulted from Stratified Purification Dini Wulan Dari; Made Astawan; Sugeng Heri Suseno
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Fish oil production in Indonesia is not only directly sourced from fish raw materials, but also could beprocessed from by-products of canning and fish meal through purification process. The result of purificationwith one process was not satisfy yet for the parameter oxidation quality. Therefore, fish oil from by-productsof fish meal needs to be purified more intensively, such as stratified purification. The aim of this study wasto improve the quality of fish oil from by-product through stratified purification. The multilevel purificationof once purification (P1), twice purification (P2), and three times purification (P3) gives varying results onphysical properties, oxidation parameters, and fatty acid profiles. The color of the brightest fish oil was foundin sample P2, the lowest density was found in sample P3 (0.63 g /cm3), the highest yield was in P1 sample(44.42%), FFA was lowest in P3 sample (0.37%), The lowest PV was in the P1 sample (25.59 meq / kg),the lowest TOTOX was in the P1 sample (48.11 meq / kg), and the highest PUFA content in the fatty acidcomposition was found in sample P2 (37.02%). Purified sardine oil from by-products of fish meal conductedby three-stage purification, which parameters have met the criteria of IFOS 2014 standards, while for PV,AnV, and TOTOX parameters have met IFOMA standards.

Page 31 of 82 | Total Record : 811

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Contact Name
Taufik Hidayat

Contact Email
besthd22@gmail.com

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Journal Mail Official
buletin_thpipb@yahoo.com

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Location
Kota bogor,

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