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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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Aktivitas Antioksidan dari Air Buah Beruwas Laut (Scaevola taccada): Antioxidant Activities of Beach Naupaka's Water (Scaevola taccada) Azwin Apriandi; Zubaidah Anjar Rezeki; Kiki Fatmawati; Sri Novalina Amrizal; R. Marwita Sari Putri
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 3 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(3)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i3.36874

Abstract

Scaevola taccada (Beach Naupaka) is common plant found on Indonesia coast.This study was aimed to determine antioxidant activity and levels of vitamin C contained in the juice of old, young, and mixed beach naupaka's fruit. Antioxidant activity was tested using DPPH method and vitamin C levels using the iodimetric titration m. The results obtained showed that the antioxidant activity of beach naupaka were 113.47 ppm for old fruit, 130.71 ppm for young fruit, 164.58 ppm for mixed fruit. Vitamin C levels of old, young, and mixed fruit water were 7.04 mg, 36.96 mg, and 30.8 mg respectively.
Perbedaan Mutu Permen Jeli Kappaphycus alvarezii yang Dikemas Edible Film Berbasis Gelatin-CMC-Lilin Lebah dan Gelatin-Kitosan-Nanokitin: Quality Differences of Jelly Candy Kappaphycus alvarezii Wrapped in CMC-Beewax-Gelatin and Chitosan-Nanochitin Gelatin Based Edible Film Asri Silvana Naiu; Nikmawatisusanti Yusuf; Srirahayu Cahyani Yusuf; Yusnina S Hudongi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 3 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(3)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i3.36911

Abstract

Penelitian ini bertujuan menganalisis perbedaan mutu permen jeli rumput laut yang dikemas edible film berbasis gelatin-karboksimetilselulosa (CMC)-lilin lebah dan gelatin-kitosan-nanokitin. Interaksi senyawa-senyawa berbeda dalam edible film diduga dapat memengaruhi mutu permen jeli selama penyimpanan. Perlakuan dalam penelitian ini yaitu waktu penyimpanan permen dipercepat menggunakan chamber selama 15 hari pada suhu lebih tinggi (40oC) dengan kelembapan 75% yang setara dengan waktu 60 hari pada suhu ruang. Data yang diperoleh dianalisis dengan Independent T-Test (uji-t) untuk mengetahui laju transmisi uap air (WVTR) edible film, perbedaan mutu kimia dan mikrobiologi permen, serta uji-u Mann-Whitney untuk menguji perbedaan nilai hedonik selama penyimpanan. Parameter uji, yaitu WVTR dan mutu permen jeli meliputi kadar air, gula reduksi, angka lempeng total (ALT), dan nilai hedonik yang semuanya diuji pada taraf kepercayaan 95%. Hasil uji-t menunjukkan bahwa WVTR kedua edible film gelatin berbeda tidak nyata (p>0,05). Kadar air permen berbeda nyata pada hari ke-60, sedangkan gula reduksi dan TPC berbeda nyata sejak awal pengamatan. Hasil uji-u Mann-Whitney menunjukkan bahwa terdapat perbedaan nyata pada nilai kenampakan permen antar perlakuan yang dimulai dari hari ke-24, nilai aroma sejak hari ke-12, sedangkan nilai rasa dan tekstur permen berbeda tidak nyata. Mutu permen terbaik diperoleh pada perlakuan edible film gelatin kitosan-nanokitin.
Karakteristik Pangan Fungsional Nuget dan Stik dari Tepung Ikan Layang Ekor Merah (Decapterus kuroides) dan Ampas Tahu : Characteristics of Functional Food of Nugget and Stick Based on Redtail Scad (Decapterus kurroides) Flour and Tofu Dregs Marni Kaimudin; Sumarsana Sumarsana; Mozes Sukur Yodida Radiena; Sugeng Hadi Noto
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 3 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(3)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i3.36967

Abstract

The potential resources of redtail scad (Decapterus kuroides) and tofu dregs which are abundant and have not been utilized optimally are assets for the people’s economy by making alternative flour as a substituent for functional processed food made from wheat flour such as nuggets and sticks. An external effort that is useful for functional food processing, a study was carried out aimed at knowing the characteristics of nuggets and sticks made from red tail scad flour and tofu dregs. The research method used is descriptive qualitative. The research treatment was the ratio between fish meal, tofu pulp flour and wheat flour with a ratio of 1:1:1, 1:2:3, 1:3:2, 2:1:3 2:3:1, 3:1:2 , 3:2:1. Nuggets product test parameters include sensory (aroma, taste, texture), water content, ash, fat, protein, lead, coliform, E.coli, Salmonella, Staphylococcus aureus and stick products include sensory (smell, color, taste, appearance), moisture content, ash, fat, protein, calcium, lead, mold. The results showed that the 3:1:2 ratio of ingredients produced nuggets and sticks with the best characteristics. Characteristics of nuggets with a sensory value of 5.96 flavor, 6.13 taste and 5.96 texture, as well as 41.59% moisture, 2.32% ash, 21.67% protein, 14.08% fat, lead <0.073 mg/kg, coliform <3 MPN/g, E.coli <3 MPN/g, Salmonella negative/25g, Staphylococcus aureus negative. Characteristics of the stick with a sensory score value of 4.70 smell, 4.57 texture, 4.52 flavour and 4.57 appearance, 22.87% moisture, 5.22% ash, 15.11% protein, 17.36% fat, 25.7 mg/kg calcium, lead <0.073 mg/kg, mold 5 colony/g. The characteristics of nugget and stick are in accordance with SNI 01-6682-2000, SNI 7587:2013 and BPOM Regulation No.16 of 2016.
Protein dan Asam Amino pada Edible Sargassum aquifolium, Ulva lactuca, dan Gracilariopsis longissima: Protein and Amino Acid of Edible Sargassum aquifolium, Ulva lactuca and Gracilariopsis longissima Alberta Rika Pratiwi; Irma Fadlilah; Victoria Kristina Ananingsih; Meiliana Meiliana
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 3 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(3)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i3.37085

Abstract

Seaweed or macroalgae have been used by the food industry for a long time because of the components they contain such as alginate, carrageenan, and agar. In addition, seaweed contains nutrients and other bioactive components which makes seaweed a functional food. Information about its protein content and amino acid diversity is important to maximize seaweed’s potential. This study aimed to determine the protein content and amino acid profile of S. aquifolium, U. lactuca, and G. longissima. Protein was extracted using 0.4 M NaOH solvent and ultrasonication for 5 minutes with an amplitude of 70% and analyzed with the Bradford method. The amino acid composition was analyzed using ultra performance liquid chromatography. S. aquifolium had the highest protein content (4.17%) and 16 types of amino acids, which consist of 10 essential amino acids (AAEs) and 6 non-essential amino acids (AANEs). U. lactuca had 9 AAEs and 6 AANEs, while G. longissima had 8 types of AAEs and 6 types of AANEs. Glutamic acid was the highest amino acid in S. aquifolium (400.27±62.27 mg/kg), while aspartic acid was the highest in U. lactuca (274.60±50.14 mg/kg) and G. longissima (435.57±25.81mg/kg). Edible macroalgae contain protein and many types of amino acids, and some have higher concentrations than similar macroalgae protein sources from other water areas. The amino acids possessed by these three macroalgae have the potential to be further developed into plant-based food products with umami flavor and taste characteristics, such as vegetables, spices, or any processed food products.
Peningkatan Mutu Ikan Keumamah Loin Aceh dari Cakalang (Katsuwonus pelamis) menggunakan Daun Kari (Murraya koenigii): Quality Improvement of Keumamah Loin Aceh Fish from Skipjack Tuna (Katsuwonus pelamis) using Curry Tree Leaves (Murraya koenigii) Muhammad Nur Fajri; Nurjanah Nurjanah; Uju Uju
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 3 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(3)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i3.37135

Abstract

Keumamah loin is a semi-wet wood fish with one to two days of sun drying, with soft meat texture, specific aroma and easily degradation in quality. Curry tree (Murraya koenigii) contain many bioactive compounds that serve as antioxidants. The Study was aimed to find out the effect of curry leaf extract, temperature, and drying time on the quality of keumamah loin and the effectiveness of curry tree as antioxidant. The study used complete randomized factorial design experimental method with different curry tree leaf extract levels (0% and 10%), temperature (40°С and 60°С), and time (8 hours and 12 hours). The observed parameters were proximate levels, water activity values (aw), and thiobarbituric acid (TBA). The results showed the use of curry tree leaves, temperature, and drying time did not have effect on proximate levels and water activity with protein 28.22–32.1%, fat 2.72–4.60%, ash 2.70– 4.52%, water 35.10–50.43% and water activity 0.84–0.87. However, the use of curry tree leaves affects the number of thiobarbituric acid (TBA). The use of 10% curry tree leaves, 40°С temperature, and 8 hours is the best treatment which has the lowest TBA 0.40±0.003 mg malondialdehyde/kg. The use of curry tree leaves, temperature, and drying time can inhibit the lipids oxidation process in the products of keumamah loin.
Pemetaan dan Alternatif Pemanfaatan Limbah Cangkang Rajungan di Indonesia: Mapping and Alternative Utilization of Shell Crab Waste in Indonesia Kiki Puspita Amalia; Meti Ekayani; Nurjanah Nurjanah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 3 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(3)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i3.37436

Abstract

Pasteurized crab meat is one of the largest fishery export commodities in Indonesia. Fish Processing Unit (FPU) receives raw materials in the form of whole crab from the miniplant, thus leaving a fairly large crab waste because about 50-60% of the crab is the shell. Previous research has informed that crab waste has potential utilization and it can increase the economic value of the crab waste. This study aims to map the supply chain related to the use of crab waste, including calculate waste potential, economic value and identify alternative uses of crab waste. The method used is a qualitative descriptive, benefit transfer, and income analysis. The result of this study represent supply chain mapping of crab waste utilization in 8 provinces based on 37 FPU and 148 miniplant on 9 provinces that supply raw materials. Based on the main choice of alternative utilization by respondents, the number of shells available in each province and the high economic value of chitosan, shell waste has great potential used as chitosan.
Profil Gizi dan Kandungan Kolesterol Udang Windu (Penaeus monodon) dengan Metode Pemasakan Berbeda: Chemical and Cholesterol Content of Tiger Shrimp (Penaeus monodon) with Different Cooking Methods Ikbal Syukroni; Andi Santi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 3 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(3)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i3.37477

Abstract

Tiger shrimp (Penaeus monodon) is one of the consumption shrimp whose economic value continues to increase and is widely consumed by the community. This research aimed to determine the effect of chemical and cholesterol content of tiger shrimp with different cooking methods which is boiling, steaming and deep frying for 10 minutes each, fresh tiger prawns were used as control. The results showed that tiger shrimp that were given cooking with boiling tended to change the chemical content which was not much different from the control, moisture 71.93%, ash 3.25%, protein 18.82% and lipid 2.07%. Processing of tiger shrimp using the steaming method showed a low cholesterol value of 1.69 mg/100 gr. Based on the results of the study, it can be concluded that processing processes such as boiling, steaming and deep frying method have an influence on the chemical content of tiger shrimp. Steaming processing method can reduce cholesterol content in tiger prawns as much as 94.12%.
Karakteristik Fisik dan Aktivitas Antioksidan Sediaan Masker Gel Peel Off Ekstrak Metanol Daun Eceng Gondok: Physical Characteristics Gel Peel Off Mask from Methanol Crude Extracts of Water Hyacinths Nabila Ukhty; Ikhsanul Khairi; Tika Wulan Dari
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 3 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(3)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i3.37634

Abstract

Gel peel off face mask is one type of facial mask that can increase the comfort of use and is expected to increase antioxidant activity on the skin. The mask is shaped like a paste, with a thick texture. Water hyacinths (Eichhornia crassipes) is an aquatic plant that lives wild in the waters of West Aceh. The purpose of this study was to determine the yield of methanolic crude extract of water hyacinths’s leaves and to find out the best formulation of gel peel off face mask from methanol crude extract of water hyacinths’s leaf based on the physical characteristics of the mask. The extraction method used was maceration using methanol as a solvent. The differences in the composition of the extracts used were concentrations of 0%, 2%, 4% and 6%. Exploration of bioactive compounds in crude extract using phytochemical test. Assessment of the physical characteristics of the mask preparation included organoleptic tests, homogeneity, adhesion, dispersibility, pH, and drying time. The crude extract contains flavonoid compounds, tannins, steroids, terpenoids, and saponins. Formulation 3 for making gel peel off masks was the best mask with an assessment of its homogeneity being stable and no change, adhesion for 5.30 seconds, dispersion of 5.9 cm, pH 6.4, and drying in 27.48 minutes. The formula has DPPH inhibition (% inhibition) of 76.54%.
Teknik Pemingsanan Ikan Bawal Bintang (Trachinotus blochii) menggunakan Ekstrak Daun Senduduk Ungu (Melastoma malabathricum L.): Anesthesia Techniques of Snubnose Pompano (Trachinotus blochii) using Melastoma malabathricum Leaf Extract R. Marwita Sari Putri; Azwin Apriandi; Tri Yulianto; Facrini Anggianti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 3 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(3)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i3.37738

Abstract

Snubnose pompano (Trachinotus blochii) is one of the commodities of aquaculture featured in Riau Archipelagic Province. This biota has a selling price that is expensive, so that the necessary transport technology innovative to maintain resale value. Melastoma malabathricum leaf is one of the natural ingredients that are suspected of potential to be used as the material of anesthesia. The purpose of this study is to determine the concentration of crude extract the leaves of Melastoma malabathricum according to anesthesia snubnose pompano and survival rate. Baded on the results of the study, the crude extract Melastoma malabathricum best is at a concentration of 25% with the onset time 40.69 minutes and recovered time 13.34 minutes with a survival rate 100%. The quality of the water after anesthesia still in the verge of reasonable limits where the pH value 6.67, dissolved oxygen 4.5, temperature 28.19ºC and total ammoniac nitrogen 1,59 mg/L.
DNA Barcoding untuk Autentikasi Produk Hiu Segar dari Perairan Nusa Tenggara Barat: DNA Barcoding for Fresh Shark Products Authentication from West Nusa Tenggara Waters Muhammad Alsere Bardian Sahaba; Asadatun Abdullah; Roni Nugraha
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 3 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(3)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i3.38318

Abstract

Perikanan hiu dan pari di Indonesia, termasuk Tanjung Luar di NTB, menghadapi tantangan besar karena populasi hiu dan pari yang terus menurun. Hiu sangat rentan terhadap penangkapan berlebih dan kepunahan karena faktor seperti kematangan seksual yang lambat dan fekunditas yang rendah. Daging dan sirip hiu umunya diminati konsumen; namun, produk hiu lainnya tidak dicatat secara terpisah dalam statistik perdagangan, sehingga sulit untuk diidentifikasi berdasarkan indikator morfologi. Sebagai alternatifnya dapat menggunakan metode DNA barcoding. Penelitian ini bertujuan untuk mengidentifikasi spesies hiu langka yang terdaftar di CITES yang telah mendarat di pelabuhan NTB menggunakan metode DNA barcoding. Penelitian yang dilakukan meliputi tahap isolasi DNA, amplifikasi DNA, sekuensing dan analisis bioinformatika. Hasil sekuensing DNA dan analisis bioinformatika menunjukkan spesies Sphyrna lewini dan Carcharhinus falciformis teridentifikasi pada sampel dengan tingkat kemiripan 99-100%. Hasil ini menunjukkan ikan hiu yang termasuk dalam daftar CITES masih kerap ditangkap dan dimanfaatkan, sehingga perlu dilakukan regulasi yang lebih tegas dan transfer pengetahuan kepada masyarakat agar spesies hiu yang tergolong terancam punah dapat dilestarikan.

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