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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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Karakteristik Kimiawi Enkapsulasi Minyak Ikan Berbahan Baku Patin dan Hiu dengan Penambahan Minyak Sawit Merah: Chemical Characteristics of Encapsulated Fish Oil from Pangasius and Shark with The Addition of Red Palm Oil Dewita; Syahrul; Taufik Hidayat; Muhammad Fauzi
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.v23i2.32365

Abstract

Minyak ikan patin dan hiu merupakan salah satu produk hasil perikanan yang banyak mengandung asam lemak untuk kesehatan. Penambahan minyak sawit merah juga berpotensi meningkatkan kandungan asam lemak produk yang dihasilkan Penelitian ini bertujuan untuk menentukan konsentrasi terbaik minyak sawit merah pada formulasi enkapsulasi minyak ikan. Metode penelitian ini meliputi formulasi enkapsulasi minyak ikan dengan perlakuan penambahan minyak sawit merah, pengujian karakteristik minyak ikan meliputi bilangan peroksida, asam lemak bebas, bilangan asam dan iod, dan asam lemak menggunakan alat Gas Chromatography (GC). Hasil penelitian menunjukkan bahwa formula F2 dengan penambahan minyak sawit 30% merupakan formula terbaik yang disukai konsumen baik dari warna, rasa, dan bau. Formula F2 juga mempunyai nilai asam lemak SFA, MUFA dan PUFA yaitu asam palmitat 22,03%, asam oleat 32,71% dan linoleat 31,84%. Formula F2 dapat dikembangkan dalam produk fungsional untuk suplemen kesehatan.
Kualitas Mikrobiologi Cacing Laor (Polychaeta) dari Perairan Pantai Lawena, Desa Hutumury Kota Ambon.: Micobiologicaly Quality Of “Laor” Worms (Polychaeta) From Lawena Beach, Village Hutumury Ambon City Meigy Nelce Mailoa; Raja Bonan Dolok Sormin; Joel Lewaherilla
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.v23i2.32366

Abstract

“Laor” worms were organisms that originated at the base of the waters, for that reason, sometime it is possible contaminated by pathogenic bacteria. This study aims to determine the quality characteristics of “Laor” worms. This research was using the descriptive method in the form of morphological characterization, and biochemical tests on the isolates of lactic acid bacteria (LAB) and Vibrio sp of “laor” worms. The result showed the total bacteria, LAB, and Vibrio sp contained in fresh “laor” worms were (1.2x104-1.6x104) CFU/g; (6.8x104-7.4x104) CFU/g, and (6.0x103-7.0x103) CFU/g respectively. Morphological and biochemical characterization found that LAB isolates have a rounded colony shape, small size, milky white color with convex elevation, round cell shape, short chain (Isolate Bl 6), short stem cell shape (isolate Bl 2, Bl 3, Bl 4) , the shape of short chain stem cells (isolate Bl 3) and an isolates of Vibrio colonies are rounded shape (isolates Vb1, Vb2, Vb3 and Vb6, Vb4), An isolate of Vb5 has an irregular colony shape, yellow colored with a smooth texture. Interpretation results of catalyses test of the two isolates showed positive and Gram staining of LAB isolates was Gram positive while Vibrio Isolate was Gram negative. This finding can be used as a basis for continued of microbiological testing related to bacterial pathogenicity that isolated from “laor” worms.
Profil Asam Lemak Tuna (Thunnus albacares) Loin dengan Penyemprotan Filtered Smoke selama Penyimpanan Beku : The profile of fatty acid of Tuna Loin (Thunnus albacores) sprayed by Filtered Smoke during frozen storage Cindy Regina Magdalena Loppies; Daniel A.N. Apituley; Raja Bonan Dolok Sormin; Beni Setha; Johanis Hiariej
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 1 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i1.32433

Abstract

The red color is one of the factors that determining freshness of tuna loin. To keep the red color of the tuna flesh, it has been treated by filtered smoke. Filtered smoke reduces the oxidative of fat as well as keep the fat quality. The objective of this research was to study the fatty acid composition of tuna (Thunnus albacores) loin treated by filtered smoke. The research method was conducted experimentally. Tuna loin firstly sprayed by filtered smoke at a pressure 1 atm for 5 – 10 seconds before storage at freezing temperature -25 ˚C for four weeks. Observations were 0 and 4 weeks and the parameters observed were the fatty acid profiles, atherogenic index (AI), thrombogenic index (TI), fat quality (h / H) and the index of polien. The result showed there were 29 types of fatty acids consisting of 13 types of saturated fatty acids (SFA), 6 types of monounsaturated fatty acids (MUFA) and 11 types of poly unsaturated fatty acids (PUFA). There were indentified as the highest SAFA, MUFA, PUFA for storage time 0 and 4 weeks were palmitic acid (C16: 0) 8.93%; 15.14%, oleic acid (C18: 1n9c) 3.73%; 5.01% and docosahexaenoic acid, (C22: 6n3) 6.77% ; 5.73% respectively. It indicated that the fatty acid of tuna loin were categorized good, where it was indicated by the AI, TI, h/H and polien index for storage time 0 and 4 weeks 1.11; 0.83, 0.50; 0.69, 1.49; 1.72, and 1.49 ; 1.31 respectively.
Pengujian Kualitas Mikrobiologi Ikan Ekor Kuning Asap dari Pasar Youtefa Papua: Microbiological Quality of Smoke Yellow Tail Fish from Youtefa Market Papua Kristina Haryati
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.v23i3.32434

Abstract

Ikan ekor kuning asap merupakan produk pengolahan tradisional yang dijual di Pasar Youtefa Kota Jayapura. Namun, tingkat kebersihannya mulai dari pascapanen ikan, pengolahan hingga pemasaran belum terjamin. Tujuan dari penelitian tersebut yaitu untuk menentukan mutu mikrobiologis pada ikan ekor kuning asap. Metode penelitian yang dilakukan meliputi uji mikrobiologi, pewarnaan gram bakteri dari isolat terpilih, dan uji biokimia bakteri yang mengacu pada SNI No 01-2332.3:2006 Uji mikrobiologi yang dilakukan yaitu penghitungan total mikroba (TPC) pada ketiga sampel menggunakan metode cawan tuang dengan enam faktor pengenceran. Koloni bakteri yang memiliki morfologi berbeda selanjutnya ditumbuhkan pada media PCA untuk dilakukan pewarnaan gram bakteri dan uji biokimia. Uji biokimia bakteri meliputi uji fermentasi karbohidrat, uji Metil Red-Voges Proskauer (MR-VP), uji sitrat, uji motilitas, uji Triple Sugar Iron Agar (TSIA), uji indol, dan uji katalase. Hasil yang diperoleh yaitu sampel dengan kode A memiliki angka cemaran mikroba yang rendah dibandingkan kode B dan kode C pada faktor pengenceran 10-6. Pewarnaan gram dilakukan untuk isolat terpilih yaitu isolat yang berwarna putih (Isolat A) dengan permukaan rata dan isolat berwarna krem (Isolat B) dengan permukaan agak menonjol. Isolat A bersifat gram positif sedangkan isolat B bersifat gram negatif. Uji biokimia menunjukkan isolat A menghasilkan uji glukosa (+), maltosa (+), MR-VP (+) dan SCA (+) sedangkan untuk isolat B menghasilkan uji glukosa (+), maltosa (+), NA (+) dan SCA (+) sehingga diduga bakteri pada ikan asap yaitu kelompok Staphylococcus dan Salmonella.
Kualitas Gel Pengharum Ruangan Berbahan Dasar Karagenan dan Tepung Sagu dengan Pewangi Jeruk Purut: Quality of Gel Fragrance Made of Carrageenan and Sago Flour Scented by Kaffir Lime Raja Bonan Dolok Sormin; Adrianus O.W. Kaya; Jemris Maahury
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 1 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i1.32451

Abstract

Everyone needs a comfortable room atmosphere for carrying out activities. For this purpose, air freshener is used. An air freshener that is good for health is an air freshener with natural ingredients. Currently, air freshener in the form of gel is being manufactured for some reason were not spilling, the fragrance is longer binding, easy to use, elastic, and the design easily created. This study aims to make the gel air freshener with a combination of carrageenan and sago starch as a gelling agent and using kaffir lime oil as a fragrance. The research method was the application of a ratio of carrageenan powder and sago powder by 3: 1 and kaffir lime oil concentrations of 0.5%, 1%, and 1.5%. Gelling air freshener with a combination of carrageenan and sago starch as a gelling agent and kaffir lime oil as a fragrance with a concentration of 1.5%, and 1% resulted in the same or the smallest syneresis value and then a concentration of 1.5% had a total evaporation of the liquid in a small number, residual gel weight in a large number, the retention in a large number, and its release in a small number, compared to other treatments, hence, a room freshener by concentration of 1.5% was the best treatment.
Penambahan Genjer (Limnocharis flava) pada Pembuatan Garam Rumput Laut Hijau untuk Penderita Hipertensi: Yellow Velvetleaf (Limnocharis flava) Fortification in Ulva lactuca Seaweed Salt Production for Hypertensive Patients Nurjanah - Nurjanah; Agoes Mardiono Jacoeb; Ramlan; Asadatun Abdullah
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.v23i3.32462

Abstract

Ulva lactuca can be utilized as a raw material for seaweed salt production. The seaweed salt with low sodium and high potassium could be used as an alternative to regular table salt for hypertensive patient. This research was aimed to determine the amount/ratio of the addition of L. flava in production of seaweed salt according to dietary salt standards for hypertensive patients. The analyzed parameters were mineral composition, NaCl content, heavy metal content, and antioxidant activity of salt U. lactuca seaweed and addition of L. flava. The production of seaweed salt started with mixing the seaweed flour with water (1:10), heated in water bath shaker at 40 ºC for 10 min, and then subsequently dried at 60 ºC for 30 h. The U. lactuca extract had IC50 48.64 ppm (DPPH) and antioxidant capacity 246.92 (CUPRAC). The L. flava extract had IC50 138.86 ppm, and antioxidant capacity 116.92 µmol/g. The U. lactuca salt resulted in a yield 32.36%, ratio of Na:K 1.49, NaCl 23.90%, antioxidant activity 93.24 ppm (DPPH), and antioxidant capacity 129.15 µmol/g (CUPRAC). The U. lactuca:L. flava (1:1) salt resulted in a yield 22.78% , a ratio of Na:K 0.59, NaCl 21.05% , antioxidant activity 118.87 ppm (DPPH), and antioxidant capacity 104.07 µmol/g (CUPRAC). The addition of L. flava reduced the Na:K ratio to 0.59 as well as the NaCl levels with relatively small decrease in antioxidant activity and capacity.
Peredaman Radikal DPPH oleh Ekstrak Metanol Spirulina platensis dan Teripang Emas (Stichopus hermanii) : DPPH radical scavenging by extract methanol of Spirulina platensis and gold sea cucumber (Stichopus hermanii) mega safithri; Kustiariyah Tarman; Iriani Setyaningsih; Anisa Gianti Zhafira
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.v23i3.32509

Abstract

Spirulina platensis and Herrmann's sea cucumber (Sticophus hermanii) are marine biota that known have many health benefits. One of the benefit is as an antioxidant. The antioxidant activity of S.hermanii dan S. platensis from another country has been studied, but the antioxidant activity of both materials from Indonesia and the mixture haven’t studied yet. The purpose of this study was to test the antioxidant activity and to identify bioactive compounds of methanol extraxt of S. hermanii from Flores, S. platensis from Jepara and the mixture using DPPH method. Measurement of antioxidant activity used DPPH radical as an oxidant. Identification of bioactive compounds used a qualitative phytochemical test. The results showed that methanol extract of S.hermanii, S. platensis and the mixtures have IC50 value of 2,696.09±329.28 ppm, 324.92±4.06 ppm and 2,445.80±164.18 ppm. The methanol extract of Herrmann's sea cucumber contains alkaloids, saponins and triterpenoid, meanwhile S. platensis methanol extract contains alkaloids, flavonoids and steroids. Based on tests, the methanol extract from Herrmann's sea cucumber, S. platensis and the mixtures had very weak antioxidant activity with IC50 values more than 200 ppm.
Efektivitas Ekstrak Gracilaria sp. dalam Menghambat Pertumbuhan Mikroba Ikan Layang dan Tuna pada Penyimpanan Suhu Ruang: Effectiveness of Gracilaria sp. Against Total Microbes Flying Fish and Tuna In Room Temperature Storage Marni Kaimudin; Trijunianto Moniharapon; Meigy Nelce Mailoa; Fredy Pattipeilohy
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.v23i3.32611

Abstract

Ikan sebagai bahan makanan yang mengandung berbagai macam senyawa bioaktif dan cepat busuk pada penyimpanan suhu ruang yang ditandai dengan adanya pertumbuhan mikroba yang disebut TPC. Upaya eksternal untuk memperpanjang umur simpan, dilakukan penelitian bertujuan untuk mengetahui efektivitas ekstrak Gracilaria sp. terhadap total mikroba ikan layang dan tuna pada penyimpanan suhu ruang selama 8, 12, 24, 36, 48 dan 72 jam. Metode penelitian yaitu deskriptif kualitatif menggunakan ekstrakdan uji aktivitas air berdasarkan kelemban uap parsial dalam bahan (ikan) terhadap tekanan uap murni. Efektivitas ekstrak Gracilaria sp. 3% terbaik pada penyimpanan ikan di jam ke- 36 dengan besaran angka total mikroba yang tumbuh sebesar 2,35 log Cfu/g pada ikan layang dan sebesar 2,35 log Cfu/g pada ikan tuna. Keefektivan ekstrak Gracilaria sp.3% mempunyai potensi untuk menghambat pertumbuhan total bakteri ikan. Simpangan baku ikan layang segar sebesar 0,39 dan dengan ekstrak sebesar 0,52. Simpangan baku ikan tuna segar sebesar 0,59 dan dengan ekstrak sebesar 0,56. Angka cemaran mikroba yang ditemukan pada ikan layang dan tuna belum melampaui standar mutu mikrobiologi ikan segar yaitu 5x10⁵ CFU/g (5,70 log Cfu/g).
Pengaruh Penambahan Garam pada Perubahan Karakteristik Kimia dan Pertumbuhan Bakteri pada Ikan Sepat Rawa (Trichogaster trichopterus): The Effect of Salt Addition on Chemical Characteristics of and Bacterial Growth on Three Spot Gourami (Trichogaster trichopterus) Findya Puspitasari; Siti Aisyah; Siti Agustiana Wilianti; Kemas Syech Albarah; Rabiatul Adawyah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 1 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i1.32622

Abstract

This study aimed to determine the effect of addition of different salt concentrations on chemical characteristics and bacterial growth of Three Spot Gourami (Trichogaster trichopterus). The treatments given were no addition of salt (A) as a control, 5% salt (B), 10% salt (C) and 15% salt (D). The moisture was measured using the drying method, while protein content was analysed using the Kjeldahl method. Amino acids content was determined using the high performance liquid chromatography (HPLC) method and the microbial growth was observed using the total plate count (TPC) method. The best treatment was treatment D with the addition of salt with a concentration of 15% resulting in water content of three spot gourami 61.35%, protein content 31.61%, and TPC 5.87 log10 CFU/mL. The highest profile of essential amino acids in treatment B was lysine at 2.20% and the highest non-essential amino acids in treatment B was glutamic acid at 4.34%.
Ekstraksi Wet Rendering Minyak Ikan Layang (Decapterus macarellus) dengan Suhu Rendah: Wet Rendering Extraction of Mackerel Scad (Decapterus macarellus) Oil by Low Temperature Sugeng Heri Suseno; Kamini; Desi Listiana
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.v23i3.32629

Abstract

Ikan layang (Decapterus macarellus) merupakan ikan pelagis kecil yang pemanfaatannya masih terbatas pada pengolahan ikan asin, ikan pindang, dan ikan asap dengan nilai tambah yang rendah. Kandungan asam lemak omega-3 ikan layang yang cukup tinggi berpotensi sebagai bahan baku pengolahan minyak ikan. Tujuan penelitian ini adalah menentukan karakteristik mutu minyak ikan layang terbaik yang mengacu pada International Fish Oil Standards (IFOS). Ekstraksi minyak ikan layang dilakukan dengan metode wet rendering perlakuan suhu 40, 50, dan 60 oC selama 30 menit, dilanjutkan dengan analisis karakteristik mutu untuk menentukan suhu ekstraksi terbaik. Karakteristik mutu minyak ikan layang terbaik diperoleh dari ekstraksi perlakuan suhu 60 oC dengan nilai PV, p-AV, dan TOTOX yang telah memenuhi persyaratan IFOS dengan rendemen sebesar 0,9±0,04

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