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INDONESIA
Jurnal Pengolahan Hasil Perikanan Indonesia
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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Ekstraksi, Karakterisasi dan Aktivitas Antioksidan Hyaluronan dari Vitereous Humor Mata Tuna Sirip Kuning (Thunnus albacares) Wini Trilaksani; Bambang Riyanto; Tri Wahyuningsih
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (777.167 KB) | DOI: 10.17844/jphpi.v22i3.29126

Abstract

Vitreous humor is a part of the tuna fish eye that plays a role in maintaining the brightness of the eye and contains hyalocytes having function to produce hyaluronan. Hyaluronan is thought as an antioxidant to prevent unsaturated fatty acids damage in tuna fish eye caused by free radicals. Hyaluronan from vitreous humor tuna fish eye has not been widely studied. This study was aimed to extract the hyaluronan found in vitreous humor of tuna fish eye and determine its characteristics. Extraction of hyaluronan consisted of presipitation, centrifugation, enzyme digestion, defatting, dialysis, and freeze drying. Antioxidant activity was determined by three methods comprising 1,1-diphenyl-2-picrylhydrazyl2,2-azinobis (DPPH), 3-ethylbenzo-thiozoline-6-sulfonic acid (ABTS), and ferric reducing antioxidant power (FRAP). Vitreous humor tuna fish eye had a proportion of 31% of eye, pH value 6.905±0.0083, viscosity 195.56±12.86 cP, water 98.09±0.49%, and glutamic acid 932.06±3.80 mg/L. The hyaluronan yield was about 0.005±0.001%. The IC50 antioxidant activity of hyaluronan against DPPH was 25.52±0.22 mg/mL while the inhibition capacity on ABTS was 1.92±0.08% and the ferric reduction capacity was 9.34±0.55 µM/g. These results indicates that the antioxidant activity of hyaluronan from vitreous humor tuna fish eye is low.
Pengaruh Penambahan Ekstrak Florotanin dari Sargassum sp. pada Susu Segar Terhadap Aktivitas Antioksidan dan Tingkat Penerimaan Konsumen Amir Mugozin; Amir Husni
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (191.801 KB) | DOI: 10.17844/jphpi.v22i3.29127

Abstract

Rumput laut cokelat Sargassum sp. mengandung florotanin yang dapat berfungsi sebagai antioksidan. Penelitian ini bertujuan untuk menentukan pengaruh penambahan ekstrak florotanin Sargassum sp. pada susu terhadap aktivitas antioksidan dan tingkat penerimaan konsumen. Sargassum sp. diekstrak menggunakan etanol 50% kemudian ekstrak diekstraksi lagi menggunakan etil asetat. Ekstrak florotanin ditambahkan ke dalam susu pasteurisasi dengan konsentrasi 0; 0,25%; 0,50% (w/w). Sampel susu selanjutnya dilakukan pengujian aktivitas antioksidan, pH, dan komposisi kimia serta tingkat penerimaan konsumen. Hasil penelitian menunjukkan bahwa aktivitas antioksidan susu yang ditambahkan ekstrak florotanin 0; 0,25%; 0,50% dan susu komersial masing-masing 57,64±1,4%; 67,5±6,1%; 71,9±8,74%; dan 32,5±5,77%. Penambahan ekstrak florotanin tidak berpengaruh nyata (p>0,05) pada pH dan komposisi kimia akan tetapi berpengaruh nyata (p<0,05) terhadap aktivitas antioksidan dan penerimaan konsumen terutama pada tingkat kesukaan aroma dan rasa yang cenderung menurun.
The Effect of Blanching Time on Antioxidant Activity and Sensory Characteristic of Brown Seaweed Sargassum sp. Tea Ellya Sinurat; Th.Dwi Suryaningrum
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (247.993 KB) | DOI: 10.17844/jphpi.v22i3.29228

Abstract

Brown seaweed Sargassum sp. is known to contain bioactive compounds needed for human. Seaweedcan be brewed into antioxidant drinks. The purpose of this study was to determine antioxidant activity andsensory properties of Sargassum sp. with variations in the duration of blanching 1, 3, and 5 minutes. Thetea was analysed for their water content, total phenols, antioxidant activity and sensory tests. The highestantioxidant activity was obtained in blanching treatment for 5 minutes with phenol content of 2.22 mg GAE/g. However, the hedonic test suggested 3 minutes blanching treatment was the best treatment to obtain theseaweed tea.
Stability of Imported Commercial Fish Oils (Soft Gel) in East Java Sugeng Heri Suseno; Agoes Mardiono Jacoeb; Dudu Abdulatip
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (239.076 KB) | DOI: 10.17844/jphpi.v22i3.29229

Abstract

Commercial fish oils (soft gel) have been widely traded in Indonesia, especially in East Java.The aimof this research was to determine the quality and stability of fish oils (soft gel) in East Java examined bySchaal oven method and to determine the amount of fatty acids in the commercial fish oil. The stabilityof the commercial fish oil was determined based on peroxide value, anisidine value, and total oxidationafter the oils were stored at 40oC for 6 days. The experimental design used in this research was completelyRandomized Design (CRD) with a treatment time of storage (H-0, H-2, H-4 and H-6). The quality of thecommercial fish oils was in accordance with IFOS on the parameters of the FFA, peroxide value, anisidin,and the total oxidation.The stability test results showed the fish oil quality decreased over time and onlyanisidine value was still met the IFOS standards. Sample S4 was found containing the highest amount ofomega 3 ada EPA, while S3 contained the highest amount of DHA.
Chemical and Microbiological Properties of Buduk, A Commercial Fish Sauce from West Kalimantan Risa Nofiani; Endang Elminah; Puji Ardiningsih
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (281 KB) | DOI: 10.17844/jphpi.v22i3.29230

Abstract

Buduk is a fish sauce prepared by fermenting fresh small fish with various ingredients such as sugar,roasted rice, vinegar or wine. This study was aimed to assess the physicochemical and microbiologicalproperties of commercial buduk in the Province of West Kalimantan. The Buduk had pH 5-55, moisture52.35%, salt 1.96%, titrated acid 10.80%, free amino nitrogen 1.83 mmol/g, free fatty acid 17.96%, ethanol0.95%, total of mesophilic bacteria 4.81 log CFU/g and lactic acid bacteria 2.09 CFU/g, but no pathogenicbacteria detected. Each commercial buduk showed different physicochemical properties probably causedby variation in recipe of each producer. The microbiological properties did not significantly different but theTMAB found more than the threshold value indicating
Characteristics of Chitosan from White Leg Shrimp Shells Extracted Using Different Temperature and Time of the Deasetilation Process Beni Setha; Fitriani Rumata; Bernita br.Silaban
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (216.409 KB) | DOI: 10.17844/jphpi.v22i3.29317

Abstract

Chitosan is a white amorphous solid chitin, and of high biological and mechanical characteristics.Chitosan production is divided into two stages. First is chitin isolation (deproteination, demineralization,and depigmentation), and second is deacetylation of chitin to chitosan. This research was aimed to determinethe characteristic of chitosan isolated from the shells of the white leg shrimp using different temperatureand time in the deasetilation process. The FTIR test results showed that the chitin group was partiallybroken into chitosan in every treatment. The highest content of chitosan was obtained at the temperaturetreatment of 100oC for 2 hours, while the highest degree of deacetylation, viscosity, and molecular weightwere observed at the temperature treatment of 120oC for 3 hours. The sample were not soluble in aquades,methanol, or ethanol indicating the samples were chitosan.
Characteristics of Functional Salt from Green Seaweed Ulva lactuca Raudhi Kurniawan; Nurjanah; Agoes M.Jacoeb; Asadatun Abdullah; Rizsa Pertiwi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (160.195 KB) | DOI: 10.17844/jphpi.v22i3.29320

Abstract

Ulva lactuca is a potential source of functional salt. The production of the functional salt is limited by the fishy smell of the product. The purpose of this research was to determine the concentration of activated charcoal that can reduce the fishy odor of seaweed salt. The functional salt was extracted using activated charcoal at 0.5; 0.75; 1; 1.25 and 1.5%. The sensory and functional properties of the salt including mineral content, Na: K ratio, NaCl levels, total phenol and antioxidant activity were characterized. The sensory tests showed that 1.5% activated charcoal improved salt's consumer acceptance. The selected functional salt contained Na 91.00±1.28 g/kg; K 44.88±0.06 g/kg with a Na: K ratio of 2.03±0.03. This salt also contained NaCl 9.08±0.42%; total phenols of 13.72±0.19 mg GAE/g extract and antioxidant activity expressed by IC50 1681.27±3.80 mg / L.
Karakteristik mutu edible film karagenan dengan penambahan minyak atsiri bawang putih (Allim sativum) pada produk pasta ikan Khusnul Qotimah; Eko Nurcahya Dewi; Lukita Purnamayati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 1 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (191.717 KB) | DOI: 10.17844/jphpi.v23i1.30542

Abstract

Edible film merupakan pengemas biodegradable yang berasal dari bahan alami, termasuk karagenan. Penelitian ini bertujuan untuk menentukan karakteristik edible film karagenan dengan penambahan minyak atsiri bawang putih (Allium sativum) konsentrasi berbeda pada produk pasta ikan. Metode penelitian yang digunakan adalah eksperimen laboratorium menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu konsentrasi minyak atsiri bawang putih (0%; 0,1%; 0,3%, dan 0,5%) (v/v), masing-masing perlakuan dilakukan tiga kali ulangan. Parameter uji terdiri dari kuat tarik, persen pemanjangan, laju transmisi uap air, dan aktivitas antijamur yang diisolasi dari bakso ikan, otak-otak ikan, dan sosis ikan. Hasil penelitian menunjukkan bahwa perbedaan konsentrasi penambahan minyak atsiri bawang putih yang berbeda memberikan pengaruh nyata (p<0,05) terhadap kuat tarik, persen pemanjangan, laju transmisi uap air, dan aktivitas antijamur. Penambahan minyak atsiri bawang putih memberikan karakteristik dan aktivitas antijamur terbaik pada konsentrasi 0,5%, dengan kuat tarik sebesar 14,7 MPa, persen pemanjangan 25,98%, laju transmisi uap air 0,84 g/m2/jam, zona hambat terhadap Aspergillus niger 5,1 mm dan zona hambat terhadap Aspergillus flavus 4,13 mm.
Efektivitas bubur rumput laut Sargassum polycystum sebagai pembalur ikan nila (Oreochromis niloticus) untuk mempertahankan mutu: The Effectivity of Sargassum polycystum Porridge in Inhibiting of tilapia fish (Oreochromis niloticus) Quality Deterioration Ruddy Suwandi; Annisa Cahyani Heldestasia; Nurjanah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 1 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (359.059 KB) | DOI: 10.17844/jphpi.v23i1.30543

Abstract

Tujuan penelitian ini yaitu menentukan proporsi terbaik bubur rumput laut dalam menghambat kemunduran mutu ikan nila. Proporsi bubur rumput laut yang digunakan yaitu 0; 12,5; 25; 50%. Parameter uji meliputi organoleptik, derajat keasaman, total mikroba, dan total volatile base (TVB). Penelitian ini meliputi preparasi sampel, analisis fitokimia, pembuatan proporsi bubur rumput laut, serta penentuan proporsi bubur rumput laut terbaik. Penelitian dilakukan pada suhu ruang dengan dua kali ulangan. Hasil analisis fitokimia ekstrak metanol menunjukkan bahwa S. polycystum mengandung senyawa alkaloid, steroid, flavonoid, fenol, dan tanin. Proporsi bubur rumput laut 25% merupakan perlakuan terbaik dalam mempertahankan mutu ikan nila hingga waktu penyimpanan jam ke-6. Semakin lama waktu penyimpanan maka ikan nila semakin mengalami kemunduran mutu.
The influence of extension activities on the competencies of traditional fisheries processing in Lampung Province: Pengaruh Penyuluhan terhadap Kompetensi Pengolah Perikanan Tradisional di Provinsi Lampung Helvi Yanfika; Siti Amanah; Anna Fatchiya; Pang S. Asngari; Abdul Mutolib; Kordiyana K Rangga
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 1 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (200.945 KB) | DOI: 10.17844/jphpi.v23i1.30592

Abstract

Extension is an informal learning process that plays an important role in improving fisheries processors competencies. However, current extension activities that have been running so far are felt to be lacking so it is necessary to look at the effectiveness of conducting extension on traditional fisheries business related to methods, media, materials and capabilities of extension agents. This study was aimed to (1) analyze the effectiveness of fisheries extension activities in traditional fisheries processing businesses in Lampung Province, (2) analyze traditional processors competencylevels, (3) analyze the effect of extension on processors competencies/capabilities in traditional fisheries processing businesses. This study used a quantitative approach enriched with qualitative analysis. The survey was conducted to obtain primary data using a questionnaire. The research location were in three districts in Lampung Province. The data analysis technique used descriptive and regression analysis. The results of the study were (1) the effectiveness of extension was still low, (2) traditional processors competencies belonged to the low category, and (3) the ability of extension agents affected the development of fisheries processors’ competencies. The effectiveness of extension is still low due to the limited extension methods. Therefore it is important to carry out extension activities with varied methods according to the target needs to improve the competency of traditional fisheries processors.

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