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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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Daya Dukung Bahan Baku Industri dan UMKM Berbasis Potensi Stok pada Wilayah Pengelolaan Perikanan: Stock Capacity in MSY at FMA (MSYWPPI) for Fisheries Industry on Implementation of Fisheries Management Based on FMA Yonvitner; Mennofatria Boer; Rahmat Kurnia
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 2 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(2)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v23i2.31124

Abstract

Kebijakan pemerintah dalam pengelolaan perikanan berbasis Wilayah Pengelolaan Perikanan (WPP) termasuk pada pengolahan yang menyangkut bahan baku. Potensi stok ikan lestari (maximum sustainable yield) merupakan potensi yang siap produksi sebagai konsumsi dan bahan baku olahan industri pengolahan. Penelitian ini bertujuan untuk menentukan besaran stok yang tersedia di setiap WPP sebagai indikator daya dukung bahan baku untuk industri perikanan. Penelitian yang dilaksanakan tahun 2016 ini menggunakan data series 2010-2015 untuk pendugaan kapasitas bahan baku UMKM, dan data 2015-2016 untuk data kapasitas kebutuhan industri. Analisis mencakup ketersediaan bahan baku (stok pada MSY), kebutuhan bahan baku, dan daya dukung terhadap industri secara berkelanjutan dalam setahun. Daerah dengan potensi bahan baku tertinggi adalah WPP 718 yang mampu menopang lebih dari 600 UMKM, dan Industri. Rasio kebutuhan bahan baku industri 34,85% dan UMKM 65,15% dengan total bahan baku 5,05 juta ton. Potensi stok pada MSY sebesar 80% dari stok mampu mendukung 80 industri dan 3031 unit UMKM (total 3111 unit) usaha pengolahan ikan. Jumlah ini lebih rendah dari kondisi saat ini, dimana ada 650 lebih unit Industri, 6350 lebih unit UMKM. Artinya jumlah bahan baku yang tersedia tidak mencukupi untuk mendukung industri yang ada. Untuk menjamin tersedianya stok pada tiap WPP ke depan perlu perencanaan yang lebih baik. Strategi yang dapat dipilih adalah melakukan rasionalisasi industri, bukan impor ikan atau memperkuat sumber bahan baku dari budi daya ikan laut dan air tawar.
Intervensi O. bacilicum terhadap Kandungan Protein dan Karakteristik Sensorik S. platensis : Intervention of Ocimum basilicum L. on Powder and Microencapsulation of Spirulina platensis on Protein and Sensoric Characteristics Yuliani; Tri Winarni Agustini; Eko Nurcahya Dewi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 2 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(2)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v23i2.31126

Abstract

Spirulina platensis merupakan mikroalga hijau biru yang memiliki kandungan protein tinggi, sehingga sering dimanfaatkan sebagai pangan fungsional. Penerapan Spirulina platensis sebagai pangan fungsional sering mengalami kendala karena kandungan senyawa volatile penyebab aroma kurang sedap pada mikroalaga ini. Intervensi O. bacillicum pada S. platensis dapat mengurangi aroma kurang sedap yang ditimbulkan. Mikroenkapsulasi dilakukan untuk menjaga stabilitas nutrisi serta serta menahan aroma saat dikonsumsi. Tujuan penelitian ini adalah untuk menentukan pengaruh intervensi O. bacillicum terhadap kandungan protein S. platensis, nilai pH dan tingkat kesukaan pada serbuk dan mikrokapsul S. platensis. Spirulina sebagai sampel kontrol (SP), intervensi O. bacillicum yang dikeringakan (DSB), dan yang dilakukan mikroenkapsulasi (MSB). Hasil penelitian menunjukan bahwa intervensi O. bacillicum pada S. platensis serta dilakukan mikroenkapsulasi berpengaruh (P < 0,05) terhadap kadar protein, nilai pH dan uji hedonik. meningkatkan nilai pH, menurunkan kadar protein 19,87% pada sampel DSB dan menurun drastis pada sampel MSB. Asam amino mengalami penurunan kecuali asam aspartat dan arginin. Semakin tinggi nilai pH dari perlakuan intervensi tersebut semakin rendah kadar proteinnya. Intervensi O. bacillicum dapat meningkatkan skala hedonik pada S. platensis. Sampel DSB memberikan nilai terbaik pada aroma, sedangkan sampel MSB memberikan nilai terbaik pada warna yang dihasilkan. Oleh karena itu intervensi O. bacillicum pada S. platensis menjadi solusi dalam mengurangi aroma tidak sedap pada S. platensis.
Kualitas Daging Ikan Kurisi (Nemipterus japonicus) Hasil Tangkapan Nelayan di Pelabuhan Perikanan Branta, Pamekasan: Quality of Kurisi Meat (Nemipterus japonicus), Results of Fisherman Catching in Branta Fishing Port, Pamekasan Abdus Salam Junaedi; Fortunata Riana; Harfatia Chandra Puspita Sari; Witria Witria; Muhammad Zainuri
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 2 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(2)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v23i2.31169

Abstract

Quality control over the catch of fishermen in the Branta Fishery Port, Pamekasan is still not well-implemented. This study was aimed to evaluate the quality of kurisi fish meat based on the value of the Total Plate Count (TPC), diversity and total heterotrophic bacteria and pathogens on TSA, EMB, SSA, and TCBS media. The heterotrophic bacterial TPC (TSA) value was 8.59 Log CFU/g with 7 species diversity and the highest total of species abundance was between 2-336 colonies (BH3). The pathogenic bacterial TPC (EMB) value was 3.72 Log CFU/g with 6 species diversity and the highest total of species abundance was between 784-1009 colonies (BPE4). The BPE1 bacterial isolate which was metallic green was suspected to be Escherichia coli. The pathogenic bacterial TPC (SSA) value was 4.12 Log CFU/g with 5 species diversity and the highest total of species abundance was between 35-450 colonies (BPS1), and the BPS1 bacterial isolate which was black was suspected to be Salmonella sp. The pathogenic bacterial TPC (TCBS) value was 5.41 Log CFU/g with 2 species diversity and the highest total of species abundance was between 0-44 colonies (BPT1). The green and yellow BPT1 and BPT2 bacterial isolate were suspected to be Vibrio parahaemolyticus and Vibrio vulnificus.
Strategi Pengembangan Mutu Ikan Asin Jambal Roti (Ikan Manyung) di Karangsong Kabupaten Indramayu: Strategy for Quality Development of Salted Jambal Roti (Aarid catfish) in Karangsong, Indramayu Talim Sumarno; Tri Winarni Agustini; Azis Nur Bambang
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 2 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(2)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v23i2.32040

Abstract

Jambal roti salted fish processing in Karangsong, Indramayu District is still a traditional business. Thus their handling and processing need to implement a quality management system for standardizing the quality of the products. This study was aimed to analyze a strategy fo developing high quality of salted jambal roti in Karangsong, Indramayu District. The analysis used a combination of SWOT and QSPM. Key respondents were fishery supervisors, provincial/regional quality mentors, SME supervisors, academics and consumers. Five alternative development strategies were proposed to develop high quality of jambal roti. These five strategies are (1) improving product quality and service quality to consumers; (2) strengthening and developing integrated fish processing groups; (3) socializing and training related to Indonesian National Standard (INS); (4) facilitating the administration of the MSME fish processing industry; and (5) looking for business partners for business development.
Penapisan Senyawa Bioaktif pada Siput Laut Gonggong (Laevistrombus turturella) Asal Bintan : Bioactive Compound Screening of Gonggong Snail (Laevistrombus turturella) Lily Viruly; Nuri Andarwulan; Maggy T. Suhartono; Mala Nurilmala
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 2 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(2)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v23i2.32041

Abstract

Siput laut gonggong asal Bintan merupakan salah satu gastropoda laut yang belum dimanfaatkan secara optimal. Siput ini merupakan makanan laut khas Bintan dan harganya sangat mahal. Secara empiris, siput ini dipercaya dapat meningkatkan stamina dan vitalitas. Tujuan penelitian ini adalah untuk melakukan penapisan senyawa bioaktif pada siput laut gonggong asal Bintan yaitu aktivitas antioksidan dan aktivitas antimikroba. Aktivitas antioksidan dianalisis menggunakan metode DPPH dan aktivitas antimikroba dianalisis menggunakan metode difusi sumur. Aktivitas antioksidan ekstrak gonggong bercangkang tipis dengan IC50 1.433,08±0,01 ppm lebih tinggi daripada gonggong bercangkang tebal dengan IC50= 2.051,55±0,10 ppm. Aktivitas antimikroba pada ekstrak gonggong lebih baik pada bakteri Gram positif daripada bakteri Gram negatif. Ekstrak gonggong rebus bercangkang tebal memiliki aktivitas antimikroba yang paling tinggi dengan nilai rata-rata diameter daya hambat (DDH) yaitu 25,53±0,12 mm.
Komposisi Kimia Baby Fish Nila Larasati (Oreochromis niloticus) Pada Berbagai Umur Panen dalam Sistem Akuaponik: Chemical Composition of Baby Fish Tilapia (Oreochromis niloticus) Harvested in Different Periods Reared Under Aquaponic System La Ode Abdul Rajab Nadia; Laode Muhamad Hazairin Nadia; Rosmawati Rosmawati; Wa Ode Piliana
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 2 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(2)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v23i2.32042

Abstract

Baby fish tilapia is mostly consumed by society in fried the fish and crispy forms, but the information on the nutritional composition of the fish is limited. The objective of the present study was to evaluate the chemical composition and fatty acids of baby fish tilapia harvested in different periods reared under aquaponic system. The research was conducted in factorial design with single factor namely different harvesting periods (14 days, 21 days, 28 days, and 35 days). The parameters measured were morphometric (body weight, total length and body length), chemical composition, and fatty acids. The results showed that the body weight affected the chemical composition. Statistical analysis showed that the proximate analysis was significantly different among the treatments (p<0.05). The highest saturated fatty acid (SAFA) and polyunsaturated fatty acid (PUFA) was palmitate (C6:0) dan linoleat (C18:2n6) respectively obtained at fish harvested in 14 days.
Pengaruh Lama Pemasakan terhadap Kadar Protein, Lemak, Profil Asam Amino, dan Asam Lemak Tepung Ikan Sepat Rawa (Trichogaster trichopterus): Effect of Different Cooking Time on Protein and Fat Content, Amino Acid and Fatty Acid Profile of Three Spot Gourami (Trichogaster trichopterus) Fish Flour Rabiatul Adawyah; Siti Khusnul Khotiffah; Wahyudinur; Findya Puspitasari
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 2 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(2)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v23i2.32339

Abstract

Three spot gourami (Trichogaster trichopterus) population in South Kalimantan is abundant but not yet utilized optimally. Processing three spot gourami into fish flour is expected to maximize its utilization. This study aimed to understand the effect of different cooking time in three spot gourami fish flour processing on protein and fat content, amino acid, and fatty acid profile. The design of this study was experimental with a completely randomized design method. The protein content was analyzed by kjeldahl method, amino acid analyzed by High Performance Liquid Chromatography (HPLC) method, lipid content analyzed by the soxhlet method and fatty acid analyzed by Gas Chromatography (GC). The treatments used were cooking using a pan for 30 minutes (A), autoclave 20 minutes (B), and autoclave 30 minutes (C). The results showed the treatment affected protein and fat content, as well as amino acid and fatty acid profiles. The highest protein content in treatment C 63.76%, the lowest fat content in treatment B 3.53%. For the amino acid profile, lysine is the highest type of essential amino acid, while the highest type of nonessential amino acid is glutamic acid, and in the fatty acid profile there are 23 types of fatty acids, the highest is palmitic acid with an average 21.66%, followed by oleic acid d 17.49% and linoleic acid 6.69%.
Karakteristik Nori dari Campuran Rumput Laut Ulva lactuca dan Gelidium sp.: Characteristic of Nori from Combination of Ulva lactuca and Gelidium Seaweed Gisella Valentine; Sumardianto; Ima Wijayanti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 2 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(2)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v23i2.32340

Abstract

Nori is a food product produced from Phorphyra seaweed, however, this seaweed is not available in Indonesia. Thus modification of nori production by using available seaweed such as Ulva lactuca and Gelidium is needed. U. lactuca contains chlorophyll which can contribute to the nori's green color while Gelidium can become an emulsifier, stabilizer, thickener, stabilizer, purifier, and gel maker. The combination of the two seaweeds is expected to produce nori with characteristics close to commercial products. This study was aimed to examine the effect of different ratio of Ulva lactuca and Gelidium on hedonic values, tensile strength, crude fiber, protein, water, and ash content of nori. Three ratios of Ulva lactuca and Gelidium were used comprising P1 (75%: 25%), P2 (50%: 50%), and P3 (25%: 75). The ratios of U. lactuca and Gelidium significantly affected (p<0.05) sensory value (hedonic), tensile strength, crude fiber, protein and ash content, but not water content. The P1 treatment nori was preferred by the panelists with a hedonic value of 7.26<µ<7.41 and had the characteristics of dark green color, easily folded, thin, smooth texture and salty taste, similar to commercial nori. The P1 Nori had tensile strength values 4.65±1.5 MPa; crude fiber20.44±1.78%; water 17.24±0.57%, protein 12.89±0.07% and ash content 14.71±0.09%.
Karakteristik Kamaboko dengan Substitusi Tepung Ubi Jalar dan Penambahan Tnta Cumi-Cumi (Loligo sp.): Characterization of Kamaboko with Sweet Potato Flour Substitution and Squid (Loligo sp.) Ink Addition Hasnelly Hasnelly; Nana Sutisna Achyadi; Fera Nuraudina Fatimah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 2 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(2)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v23i2.29292

Abstract

The purpose of this research is to determine a ratio of tapioca to sweet potato flour and the concentration of squid ink producing high quality kamaboko. The quality of kamaboko was assessed organoleptically, chemically and physically. Two-stage research method was conducted. Firstly, a preliminary research, analyzing amino acids in squid ink and determining the best formulation. Secondly, the main research using a randomized block design (RBD) consisting of 2 factors, namely factor P (comparison of tapioca with sweet potato flour and factor T (concentration of squid ink). The responses consisted of organoleptic response, chemical response, physical response and selected response.The P factor affected color, aroma, elasticity texture, water content, ash content and protein content. The T factor influenced color, taste, aroma, elasticity texture, water content, and protein content. The interaction of the two factors affected the elasticity and protein content. The selected sample was kamaboko made from equal weight of tapioca and sweet potato flour (P) added with 3% squid ink. The sample had a color value of 4.34, aroma 4.44, flavor 4, 19, resilience texture 4.40, water content 54.44%, ash content 1.66%, protein content 14.69%, hardness 4,363.25 g force, elasticity 32.32%, color test ΔL * (Light) +2.58, Δa * (+ red/-green) -2.38 and Δb * (+yellow/-blue) -2.28.
Optimasi Produksi Kitosan Larut Air menggunakan Metode Hidrolisis Bertekanan: Optimatization of Production Water Soluble Chitosan Using Pressurized Hidrolysis Method Sudianto; Sugeng Heri Suseno; Pipih Suptijah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 3 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(3)
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 | DOI: 10.17844/jphpi.v23i3.30022

Abstract

Modifications for chitosan production continue to be done so as to produce various forms of chitosan in the form of chips, granules, membranes and gels. Meanwhile, to diversify the derivatives from chitosan still needs to be done, existing chitosan diversified products such as glucosamine and water soluble chitosan production needs to be done to increase diversification and expand the use of chitosan products. The purpose of this study was to determine the optimum conditions of the water soluble chitosan production process by hydrolysis pressure using the Box-Behnken Methodology Response Surface (RSM-BoxBehnken) with Design Expert 07.0.0 program software. The RSM-Box Behnken recommends optimum conditions for production of water soluble chitosan at 1.75% HCl concentration, 1:10 ratio fo chitosan, for 45 minutes (desirability 76.1%) resulting in yield of 79,5%, pH of 5,93, water content of 25.45% , ash content of 1.33%, nitrogen level of 4.78% and solubility of chitosan of 42.66%. Processing production water soluble chitosan using the optimum conditions from the RSM recommendation obtained yield of 80%, pH of 6.0, water content of 41.9% , ash content of 1.29%, nitrogen level of 3.28% and solubility of chitosan of 66.38%.

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