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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 817 Documents

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DNA Mini-Barcodes as A Molecular Marker for Various Hairtail Fish Products Traceability Asadatun Abdullah; Mala Nurilmala; Kinanti Permata Sitaresmi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Hairtail fishery is an important fishery commodity with high economic value as export commodity. Authentication based on DNA mini-barcodes can be applied to overcome seafood fraud and to support Indonesian traceability system. This study was aimed to design species-specific primers of DNA minibarcodes and authentication of various processed hairtail fish products such as smoked, baked, fried, canned, and boiled. Analytical method applied PCR-based of cytochrome c oxidase 1 (COI) full length andmini-barcodes. Mini-barcode primer specific for hairtail (Trichiurus lepturus) successfully amplified DNA of processed hairtail fish. The BLAST analysis showed the samples were identified as Trichiurus sp. and T. lepturus with homology level of 91% to 100%. Phylogenetic analysis showed the processed sample (LC dan LD) were in the same group with T. lepturus.

The Quality Changes of Milkfish (Chanos chanos Forsk.) as Influenced by Different Heat Processing Methods Eko Nurcahya Dewi; Lukita Purnamayati; Retno Ayu Kurniasih
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Milkfish (Chanos chanos Forsk.) contain high protein, particularly lysine as an essential amino acid and Polyunsaturated Fatty Acid (PUFA). High temperature processing namely frying, steaming, and high pressure steaming will reduce the quality of protein and lipid. The aimed of this study was to determine the quality of protein and lipid of milkfish in different processing methods. Samples processed in the form of fried,steamed, and steamed in high pressure milkfish and fresh milkfish as control. Furthermore, the parameters are moisture content, dissolved protein, lysine, free fatty acids, functional groups, and microstructure. The results demonstrated different treatments significantly affected the decreased in the protein and PUFA quality of milkfish. Frying process of milkfish led to significant changes in moisture content, dissolved protein,lysine and the free fatty acids. Fried milkfish had lowest moisture content, dissolved protein, lysine, and free fatty acid were as followed 34.95%, of 0.70%, 1.65% and 6.71%, respectively. The frying process decreased the quality of milkfish protein however did not produce trans fatty acids based on functional group analysis using Fourier Transform Infra-Red (FTIR). The different heating process resulted in the changed of milkfish muscle’s structure. The structure of fresh and steamed milkfish muscle was more compact than milkfish steamed in high pressure product.

Anticancer Activity of Spirulina Cultivated in Walne and Organic Media Putriana Sari Sirait; Iriani Setyaningsih; Kustiariyah Tarman
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Spirulina is Cyanobacteria containing active components which is potentially showing anticancer activity. The purposes of this study were to determine anticancer activity and selectivity of crude extractsof Spirulina cultured using Walne and organic media, and to detect the apoptosis. The stages of this study included cultivation and harvesting of Spirulina, active components extraction, anticancer test and apoptosisdetection. Anticancer activity was determined using MTT assay. The crude extracts of Spirulina from Walne and organic cultures contained active components of alkaloids, flavonoids, steroids, and saponins. Theseextracts were not toxic to normal breast cells (MCF-12a), but showed cytotoxic activity in breast cancer cells (MCF-7). The crude extract of Spirulina from Walne culture had IC50 value of 36.23 ppm and selectivity index 30.07, while the IC50 of organic culture was 117.78 ppm and selectivity index 7.17. Detection of apoptosis with Hoechst dye 33342 showed the apoptotic activity of Spirulina crude extract against MCF-7 cells.

Characteristics of Daggertooth Pike Conger Fish (Muraenesox cinerus) as Raw Material for Diversification Products Development Untung Trimo Laksono; Tati Nurhayati; Pipih Suptijah; Nani Nur’aenah; Teguh Setyo Nugroho
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Daggertooth pike conger fish (Muraenesox cinerus) has elongated body shape similar to eels and distribute widely worldwide. The fish has edible portion of 50-60% but there has been less information regarding the chemical characteristics. The aim of this research was to determine chemical composition of daggertooth pike conger fish (proximate, amino acid, fatty acid and mineral) and textural properties from its kamaboko. Purposive sampling method applied in this research with length, freshness and distance from location as criteria. Analytical method performed including proximate, amino acids, fatty acids, and minerals (P, Na, Ca, K, Mg dan Fe). Chemical composition from daggertooth pike conger fish showed that on proximate levels of protein, fat, ash, carbohydrates and moisture content value were 12.273%, 4.96%, 1.17%, 1.12% and 80.49% respectively. Dominant macro minerals, namely potassium (K) 170.20 mg /100 g, Ca 90.75 mg /100 g, and Na 80.15 mg /100 g. Amino acid (AA), namely glutamic acid 2.68%, 1.57% lysine, leusine 1.25%, 1.54% aspartic acid and arginine 1:04%. Moreover, the essential fatty acids namely EPA (eicosa pentanoat acid) 0.6%, DHA (docosa hexanoat acid) 0.9%, 0.2% fatty acids linoleic, oleic and linolenic 1.4% 1.0%. CaCl2 (0.2-0.6%) addition to daggertooth pike conger kamaboko could improve textural quality.

Biofilm Density on the Electrode is Positively Correlated with the Bioelectricity of the Microbial Fuel Cell of Fisheries Wastewater Bustami Ibrahim; Uju Uju; Alvindo Chrisna Mukti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Microbial fuel cell (MFC) is a bioreactor utilizing bacteria as electrocatalysts to convert bioenergy from biomass into electrical energy. The aim of this research were to determine the effects of the electrode distance on the bacterial density and the electrical value generated by the MFC as well as to evaluate the ability of MFC in reducing the pollutant. Single chamber MFC system with various electrode distances including 2 cm, 4 cm, and 6 cm were assembled. The wastewater of fish pindang processing was used as the mediumfor the MFC. The results showed that the distance had no effect on the biofilm density of the electrode and the reduction of the wastewater pollutant load. However, the distance affected the electrical value of theMFC. Biofilm density on the MFC electrode after 120 hours was 0.65-6.46 CFU/ cm2. The highest voltage was obtained from the 6 cm electrode distance with the voltage 0.38±0.01 V. Positive correlation (R2 = 0.99)between microbial density and electricity produced at the cathode was observed, but weak at the anoda (R2 = 0.47). The MFC system could decrease the BOD value up to 50.78% and COD up to 33.29%, however the TAN value was increased to 6 mg/L.

Antibacterial Effects of Chitosan Monosaccharides Complex on Pathogens in Snakehead Fish Surimi as Food Matrix Model Shanti Dwita Lestari; Ace Baehaki; Reny Meliza
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The complex formed between chitosan and sugar as a result of heating process which induces the Maillard reaction is known to have antibacterial and antioxidant properties. This study aims to compare the antibacterial activity of chitosan monosaccharide complexes against Bacillus subtilis, Listeria monocytogenes and Vibrio cholera in snakehead fish surimi as the food matrix model. The analysis was conducted onthe color intensity of the Maillard Reaction Products (MRPs) which was formed through the reaction of chitosan with glucose, galactose and fructose. The antibacterial activity of each MRPs was studied both invitro and in the food matrix using disc difussion and standard plate count method respectively. The results showed that the chitosan galactose complex had the highest color intensity with absorbance values at 420nm of 0.248. In vitro tests result showed that the chitosan glucose complex had the greatest inhibition on all three test bacteria. Whereas, when MRPs was applied in the food matrix of snakehead fish surimi, thegalactose chitosan complex showed the best inhibitory effect against B. subtilis and L. monocytogenes with a decrease in the number of bacteria of 0.63 and 2.13 log CFU/mL respectively compared to the control.On the other hand, the inhibitory activity of V. cholera in the food matrix was effectively performed by the glucose chitosan complex with the total bacterial count of 2.25 log CFU/mL l lower than the control. The addition of chitosan and chitosan monosaccharide complex to the food matrix generally reduced the total microbial count (TPC) by 1.53 log CFU/mL. This result confirms that the antibacterial activity of MRPs isconsistent .both in vitro and in the food matrix.

Microbiological and Chemical Characteristics of Smoked Tuna Meigy Nelce Mailoa; Edir Lokollo; Dessyre Marlen Nendissa; Pavita Indriani Harsono
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Smoked fish is traditionally processed by fish through an open process of hot smoked. Smoked fish process in Indonesia, especially in Maluku, is still carried out traditionally with capital and small business scale so that the use of tools is still simple, besides the sanitation and hygiene of handling and processing are still low. The raw material used in this study is smoke tuna loin produced by Dusun Air Manis,Laha village. This study aims to determine the microbiological and chemical quality of the smoked fish that was produced from Dusun Air Manis, Laha village. The test parameters carried out consisted of microbiological tests: 1) Total microbes on frozen tuna loin, washing water, immersion water, bamboo, smoked racks and smoked tuna, 2) Escherichia coli test on frozen tuna loin, washing water, soaking water, smoked tuna, 3) Salmonella test on smoked tuna. Chemical analysis of smoked tuna included moisture and pH. The results showed that the total plate count (TPC), Escherichia coli and Salmonella on tuna loin smoke still met microbiological standards according to SNI 2725: 2013. Moisture of smoked tuna was 59% and still meets the quality standard according to SNI 2725: 2013 which is a maximum of 60%. The pH of smoked tuna was 5.8.

Supplementation of Skipjack Roe Protein Concentrate (RPC) Into Breastfeeding Complimentary Foods Frets Jonas Rieuwpassa; Joko Santoso; Wini Trilaksani
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Protein malnutrition in toddler is a problematic issue in Indonesia. Inclusion of roe protein concentrate (RPC) from skipjack in the breastfeeding complimentary foods of or infant foods can be an alternative to solve the protein malnutrition. This research was aimed to analyze the organoleptic score, nutritional facts and functional properties of the infant food supplemented with the RPC. Six different formulations (F1-F6) were prepared. The F2 formula was considered as the best formula. The infant food prepared using this formula contained 19.43% of protein and was higher than the control and the commercial product. The food also contained nutrition as required by the Indonesian National Standard (SNI) and Food and Agriculture Organization (FAO) standard. Furthermore, the functional properties of the infant food was comparable to that of the commercial and control product.

Protein Fortification in Melarat Crackers with Protein Hidrolyzate Flour of Tilapia (Oreochromis niloticus) Meat Junianto Junianto; Alexander M.A. Khan; Iis Rostini
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Melarat crackers is typical crackers in the Priangan area, West Java that rich in carbohydrate but poor in protein. The purpose of this study was to determine the level of addition of tilapia meat protein hydrolyzateflour which is appropriate in the manufacture of melarat crackers to produce the most preferred product, to determine the chemical composition and the level of cracking of the preferred product. The method used was an experimental study using a completely randomized design of four treatments and repeated 4 times. The four treatments were 0%, 5%, 10% and 15% levels of addition of flour protein tilapia hydrolyzate from tapioca flour used. The parameters observed included the chemical composition, the level of organoleptic preferences and the cracking level of melarat crackers resulting from the various treatments. The results showed that melarat cracker with the addition of 10% tilapia protein hydrolyzate flour was the most preferred by panelists. The content of water, protein, fat, ash and carbohydrates of these melarat crackers was 5.99%; 5.50%; 0.12%; 5.63%; and 82.79%. The level of cracking was 55.3%.

Characteristics of Peel Off Gel Mask From Seaweed (Eucheuma cottonii) Porridge Novi Luthfiyana; Nurhikma Nurhikma; Taufik Hidayat
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The aim of this study was to determine the best concentration of E. cottonii seaweed porridge in the formulation of peel off gel masks. The main materials used in this study were E. cottonii and other basic substances of peel off gel mask. The analytical methods used were the total microbial and antioxidant test on the E. cottonii slurry preparation. Mask preparations were analyzed for physical stability, pH, duration of preparation, drying, viscosity and homogeneity. The experimental design used was a Completely Randomized with four treatments by adding E.cottonii porridge 0%, 10%, 15% and 20% respectively with two replications.The results showed that the best peel off gel mask was formulation with the addition 20% of E.cottonii. Microbes were not found in E. cottonii porridge. The antioxidant activity of E. cottonii porridge had IC50 value of 137.35±0.35 μg / mL. Consumer acceptance of products through sensory testing in the category of likes. The peel off gel mask has good physical stability, proven by no changes in color, odor as well as gel texture. The pH value of the preparation of peel off gel mask is in line with SNI and pH balance of normal human skin. The best viscosity value of peel off gel mask is 14,003 cps. The time needed for the mask to dry for an average of 25 minutes and homogeneity is characterized by the absence of secondary particle aggregation.

Page 41 of 82 | Total Record : 817

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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