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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
 68   69   70   71   72 
Karakteristik kimia dan aktivitas antioksidan teripang (Holothuria sp.) segar dan olahan secara tradisional di Papua Barat : Chemical characteristics and antioxidant activity of fresh and traditionally processed sea cucumber (Holothuria sp.) in West Papua Dewanti-Hariyadi, Ratih; Hasanah, Uswatun; Nurilmala, Mala; Hanifaturahmah, Fadiyah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 4 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(4)
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.v27i4.51323

Abstract

Teripang (Holothuria sp.) hidup di perairan Indonesia dan tersebar luas di daerah Perairan Papua. Teripang diperdagangkan dan diekspor dalam bentuk kering untuk dikonsumsi karena dipercaya mengandung senyawa bioaktif yang memberikan dampak positif bagi kesehatan. Proses pengolahan dapat memengaruhi karakteristik kimia dan potensi bioaktivitas pada suatu bahan pangan. Informasi mengenai pengaruh pengolahan teripang dari perairan Papua Barat terhadap karakteristik kimia dan aktivitas antioksidannya belum dilaporkan. Penelitian ini bertujuan untuk menentukan karakteristik kimia dan aktivitas antioksidan teripang segar dan olahannya secara tradisional. Sampel teripang segar disiapkan dengan membuang isi perutnya. Teripang rebus diolah dengan merebus teripang segar di dalam air laut selama 15 menit. Teripang asap yang diperoleh dari nelayan merupakan teripang segar yang telah direbus dalam air laut selama 1,5-2 jam, diasap selama 8 jam, dan dikeringkan di bawah sinar matahari selama 8 jam. Hasil identifikasi spesies menunjukkan bahwa teripang segar dan rebus yang diperoleh dari perairan Papua Barat adalah Holothuria atra, sementara teripang asap (Holothuria sp.) sulit diidentifikasi secara spesifik. Teripang mengandung kadar air 10-84%, protein 47-55%, lemak 3-4%, dan abu 27-35%. Kadar air, protein, dan lemak teripang mengalami penurunan setelah diberi perlakuan perebusan dan pengasapan; sedangkan kadar abu mengalami peningkatan. Hasil analisis antioksidan dengan metode DPPH menunjukkan bahwa teripang segar memiliki nilai IC50 189,3 mg/L, teripang rebus 58,36 mg/L, dan teripang asap 49,28 mg/L. Proses pengolahan teripang di Papua Barat mampu meningkatkan aktivitas antioksidan.
Pengendalian cacat fisik ikan sarden kaleng menggunakan metode statistical quality control (SQC): Physical defect control in canned sardine fish using statistical quality control (SQC) method Astiana, Ika; Cesrany, Mahaldika; Gunawan, Rosa Hendri
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 4 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(4)
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.v27i4.51527

Abstract

Statistical Quality Control (SQC) is a quality management approach that uses statistical methods to resolve issues within an organization. This study aimed to determine the extent of physical damage to the end product in fish canning companies and to enumerate the factors contributing to the issue. The data collection methods employed at one of the fish canning companies in Banyuwangi were interviews, observations, and documentation. The evaluation period spanned three months, during which a total of 30 days was dedicated to the examination process. The item in question was a small-sized can, weighing 155 g, produced during the morning shift. The SQC analysis procedure utilized five instruments: examination sheets, histograms, control charts, Pareto diagrams, and cause and effect diagrams. The investigation outcomes indicated that over a period of 30 days, 3,288,138 sardine cans were produced, yielding 5,664 detected product defects. The proportion of sardine product defects was 77% dented items, 17% scratched products, 5% leaky containers, 0.9% bulging items prior to incubation, and 0.1% bulging products following incubation. A study of the control chart for a period of nine days revealed that the quantity of defective canned goods surpassed the upper control limit on inspection days 4, 5, 7, 14, 17, 20, 24, 25, and 27.The root causes of sardine product defects are (1) the absence of written work instructions in the production room, (2) inadequate machine control, (3) irregular machine maintenance, (4) inflating cans, and (5) negligence on the part of employees in performing their work duties.
Karakteristik dendeng daging lumat ikan tongkol dengan penambahan tepung rumput laut Gracilaria sp.: Characterization of tuna jerky with the addition of seaweed (Gracilaria sp.) flour Lobo, Reni; Roiska, Riris; Wulandari, Tri; Soselisa, Julian Franklin; Zulfamy, Kristian Edo
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 7 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(7)
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.v27i7.52128

Abstract

Fish jerky has a hard texture, which makes it less attractive to consumers. The aim of this study was to determine the concentration of Gracilaria sp., the best seaweed flour, to determine the characteristics of crushed tuna jerky (Euthynnus affinis). The research method used in this study was a Completely Randomized Design with one treatment and three replicates. Data were analyzed using analysis of variance (ANOVA) and preference levels using Kruskal-Wallis analysis. Result shown that seaweed flour characterization was consisted dietary fiber 75,32±0,69%, viscosity 5.52±0.01 cPs, gel strength 40.65±0.04 g/cm2, agar 32.22±0.01%, heavy metal Hg was <0.002 ppm, Pb was <0.004 ppm and Cd was 0.063±0.001 ppm, water content 11.77±0.34% and yield 14.02±0.06%. Based on the research results, the addition of 2.5% Gracilaria sp. flour resulted in high-quality jerky with an appearance value of 7.67, flavor of 7.30, texture of 7.60, and taste of 7.03 from 1-9 scales. The result of the paired comparison test against commercial jerky (beef) was positive, which means that the quality of tuna jerky was better than that of commercial jerky and was well accepted by the panelists. Proximate analysis of tuna jerky shown that protein content 34.36±0.01%, water 10.56±0.15%, lipid 3.08±0.44% and ash 6.30±0.05%. Texture analysis results shown hardness of 976.67±189.11, adhesiveness of 0.24±0.18 and fracture of 12.96±3.56.
Mutu sensori dan keamanan mikrob garam dengan fortifikasi kerang pisau (Solen sp.): Sensory quality and microbial safety of salt with razor clam (Solen sp.) fortification Febianto, Erfan; Asih, Eka Nurrahema Ning; Indahsari, Kurniyawati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 4 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(4)
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.v27i4.52236

Abstract

Prevalensi angka hipertensi di Indonesia cukup tinggi 31,4% yang disebabkan oleh beberapa faktor salah satunya tingkat konsumsi garam berlebihan. Diet garam atau mengonsumsi garam rendah natrium merupakan alternatif untuk mengurangi kasus hipertensi. Garam diet dapat diproduksi dengan beberapa metode salah satunya metode fortifikasi. Kerang pisau memiliki kandungan gizi tinggi khususnya kandungan protein, oleh karena itu baik digunakan sebagai bahan pembuatan garam fortifikasi. Tujuan penelitian ini adalah menentukan konsentrasi garam kasar dan tepung kerang pisau terbaik dalam pembuatan garam fortifikasi berdasarkan karakteristik sensori dan mikroba. Perlakuan yang digunakan meliputi garam kasar yang dihaluskan dan tepung kerang pisau. Perbandingan konsentrasi garam (%) dan tepung kerang pisau (%) yaitu 95:5 (F1), 90:10 (F2), 85:15 (F3), 80:20 (F4), 75:25 (F5), dan 50:50 (F6). Parameter kimia yang diamati, yaitu NaCl, kadar air, protein, abu, lemak, dan karbohidrat. Parameter mikroba yang diamati, yaitu bakteri Escherichia coli. Parameter sensori yang diamati meliputi tekstur, warna, aroma, dan rasa. Hasil uji organoleptik menunjukkan bahwa perlakuan F6 (50:50%) terbaik dengan nilai tekstur 7,2 (suka); aroma 6,53 (netral); warna 7,2 (suka); dan rasa 7,93 (suka) dari skala 1-9. Karakteristik kimia garam fortifikasi perlakuan terbaik (F6), yaitu NaCl 52,52%, kadar air 6,61%, protein 42,11%, abu 46,6%, lemak 0,98%, dan karbohidrat 3,7%. Kelimpahan bakteri E. coli pada seluruh produk yaitu <3 MPN/g. Perlakuan F6 (50%:50%) dapat direkomendasikan sebagai perlakuan terbaik berdasarkan hasil pengujian parameter mikroba dan sensori.
Chemical characteristics of fish sticks from different parts of catfish (Clarias sp.): Karakteristik kimia stik ikan dari bagian ikan lele (Clarias sp.) yang berbeda Kusumaningrum, Indrati; Sulistyawati, Septiana
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 7 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(7)
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.v27i7.52274

Abstract

Catfish is a widely cultivated freshwater fish because of its quick and easy farming and stable market price. Catfish is consumed by frying, grilling, or processing into meatballs, nuggets, shredded meat, and fish sticks. This study aimed to assess the best treatment for different parts of catfish used to make fish sticks based on their calcium and phosphorus content. A Completely Randomized Design (CRD) was employed with three treatments: minced catfish (MC), HFC (head and fishbone catfish (HFC), and WGGC (whole gilled and gutted catfish (WGGC). The parameters analyzed included proximate, calcium, and phosphorus content. The tests showed significantly different results (p<0.05) in terms of moisture, ash, fat, carbohydrate, calcium, and phosphorus content of the three treatments. Meanwhile, the protein content of fish sticks in this study was not significantly different, namely 10.67-10.92%. Fish sticks made from gilled and gutted whole fish (meat and bones) had a calcium content of 0.68±0.02% and a phosphorus content of 0.083±0.00%, thus having the potential to be an alternative processed product with minimal waste (zero-waste).
Potensi skrining fitokimia dan aktivitas antioksidan ekstrak daun Avicennia marina dan Avicennia alba dari Selat Madura: Potential phytochemical screening and antioxidant activity of Avicennia Marina and Avicennia Alba leaf extracts from the Madura Strait Widiawati, Widiawati; Asih, Eka Nurrahema Ning
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 5 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(5)
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.v27i5.52421

Abstract

Selat Madura termasuk pusat perkembangan sektor perikanan dan kelautan di Jawa Timur karena memiliki biodiversitas vegetasi A. marina dan A. alba yang melimpah. Tingginya potensi sumberdaya hayati laut di sekitar selat Madura dapat memicu keanekaragaman senyawa fitokimia dan aktivitas antioksidan ekstrak daun A. marina dan A. alba. Tujuan penelitian ini adalah menentukan kandungan fitokimia dan aktivitas antioksidan pada ekstrak daun A. marina dan A. alba dari Selat Madura. Metode yang digunakan meliputi ekstraksi sampel menggunakan maserasi dengan metanol, uji fitokimia secara kualitatif dengan melihat perubahan visualisasinya, dan uji aktivitas antioksidan dengan metode DPPH yang menggunakan spektrofotometri UV-Vis. Hasil penelitian menunjukkan senyawa fitokimia yang terdeteksi pada ekstrak mangrove A. marina meliputi alkaloid, flavonoid, tanin, saponin, dan triterpenoid, sedangkan A. alba meliputi alkaloid, tanin, saponin, dan triterpenoid. Aktivitas antioksidan terdeteksi pada ekstrak A. marina dengan hasil konsentrasi 119,08±32,7 ppm tergolong dalam aktivitas antioksidan sedang, sedangkan ekstrak A. alba tergolong dalam aktivitas antioksidan sangat lemah dengan konsentrasi 287,72 ±39,2 ppm, serta IC50 asam askorbat sebesar 2,208 ppm termasuk antioksidan sangat kuat. Potensi sumberdaya hayati laut A. marina dan A. alba yang melimpah di Selat Madura terutama di Kabupaten Bangkalan dapat dimanfaatkan dalam berbagai bidang dan menghasilkan nilai ekonomi tinggi
Mutu fisik, kimia, dan sensori ikan lemuru (Sardinella sp.) kaleng di PT X, Pengambengan, Bali: Physical, chemical and sensory quality of canned lemuru (Sardinella sp.) during the storage period at PT X, Pengambengan, Bali Utari, Siluh Putu Sri Dia; Khairunnisa, Anis; Agustin , Novita
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 6 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(6)
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.v27i6.52502

Abstract

Canning is a method used to prepare and preserve fish by sealing them in airtight containers and sterilizing them. Ensuring uniformity of quality is crucial and continuously supervised to uphold the high standards and food safety of canned fish products. The objective of this study was to assess the stability of chemical properties (pH and histamine), physical properties (viscosity), and sensory quality of canned lemuru fish (Sardinella sp.) in tomato sauce throughout a 12-day storage period. The study included samples of canned lemuru fish from the BTN brand, which is one of the items manufactured by PT X, Pengambengan. These samples were examined in triplicate over a period of 12 weeks to measure pH, histamine levels, viscosity, and sensory attributes such as appearance, texture, taste, scent, and color. Data analysis employed analysis of variance and Duncan's advanced test to determine if there were significant differences at the 5% significance level. The findings indicated that the 12-week observation period had a notable impact (p<0.05) on the acidity level of the tomato sauce medium and the histamine level of the BTN samples. However, the storage duration did not have a significant effect (p>0.05) on the viscosity of the tomato sauce or the sensory quality (appearance, texture, taste, aroma, and color) of the BTN samples. This indicates that the BTN brand-canned lemuru manufactured by PT X demonstrates consistency in terms of the viscosity and sensory attributes of its tomato sauce. However, it lacks consistency in terms of the acidity of the tomato sauce and the level of histamine.
Aplikasi edible coating karagenan dengan penambahan kunyit dan kitosan pada bandeng cabut duri: Application of edible coating carrageenan with curcuma and chitosan addition on the bone-pulled milkfish Purnamayati, Lukita; Sumardianto; Arifin, Muhammad Hauzan; Suharto, Slamet
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 6 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(6)
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.v27i6.52898

Abstract

Bandeng cabut duri merupakan salah satu olahan ikan bandeng dengan mencabut duri-durinya menggunakan peralatan, yaitu pinset atau sejenisnya. Penggunaan edible coating untuk melapisi bandeng cabut duri bertujuan untuk mempertahankan masa simpan bandeng terutama jika disimpan pada suhu dingin. Bahan alami sebagai pengawet pada edible coating telah umum digunakan, namun penggunaan ekstrak kunyit dan kitosan untuk mempertahankan masa simpan bandeng cabut duri belum dilaporkan. Tujuan penelitian ini adalah menentukan pengaruh penambahan ekstrak kunyit dan kitosan pada edible coating karagenan terhadap perubahan kualitas ikan bandeng cabut duri selama penyimpanan suhu dingin. Ikan bandeng difilet butterfly kemudian dicoating dengan karagenan yang ditambahkan perlakuan ekstrak kunyit 25% (A) dan karagenan yang ditambahkan ekstrak kunyit 25% dan kitosan 1,5% (B). Ikan disimpan pada suhu dingin selama 8 hari dan dianalisis TPC, TVBN, pH, warna, dan sensori setiap 2 hari sekali. Hasil menunjukkan bahwa penggunaan edible coating berpengaruh nyata terhadap masa simpan ikan bandeng cabut duri. Penambahan ekstrak kunyit dan kitosan pada edible coating lebih mampu mempertahankan umur simpan bandeng cabut duri selama 8 hari dibandingkan edible coating dengan ekstrak kunyit, dengan nilai TPC 4,5×105 cfu/g, TVBN 11,16 mgN/100 g, dan pH 5,9. Nilai uji warna lightness (L) 59,13; redness (a*) 13,65; dan yellowness (b*) 38,21. Ikan bandeng cabut duri penyimpanan hari ke-8 memiliki ketampakan ruas antar daging agak kokoh dan berwarna sedikit kusam dengan nilai 7,33; berbau segar namun kurang spesifik jenis dengan nilai 7,13 dan tekstur bandeng agak padat, agak kompak dan agak elastis dengan nilai 7,46.
Pengaruh penambahan air rebusan pindang terhadap sifat fisikokimia dan sensori produk nori-like dari Ulva lactuca : The effects of addition of salted boiled fish wastewater on the physicochemical and sensory profile of nori-like product from Ulva lactuca Alaf, Afifah Hanaa Nur; Santoso, Joko; Ramadhan, Wahyu
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 6 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(6)
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.v27i6.53079

Abstract

Ulva lactuca seaweed can be used to produce Nori-like goods using salty boiling fish effluent. The objective of this study was to assess the chemical, sensory, and color features of a specific nori-like formula derived from U. lactuca with the inclusion of cooked fish water concentrate. The manufacturing of nori-like goods involves the addition of varying quantities of boiled water concentrate at different stages of the process, specifically at 0%, 1%, 2%, 3%, and 4% concentrations. This research involved the analysis of sensory test results, proximate and dietary fiber content, amino acids, water activity, and color. The nori-like mixture was prepared by adding 3% concentrated heated water. The nori-like items produced in this study exhibited diminished nutritional value compared to commercially available nori. Significantly, the findings indicate that incorporating an extra 3% boiled water concentrate during the manufacturing of nori-like can enhance its nutritious content in comparison to the control nori-like (which does not contain boiled water concentrate). The formula selected yielded the following results: 12.77% water content, 14.53% ash, 17.02% protein, 5.88% fat, and 25.77% dietary fiber. The primary amino acids present in the selected nori-like samples were histidine, glutamic acid, and glycine. The aw value of the product was 0.59, while the L, a, and b values were 14.28, 0.76, and 14.44, respectively.
Isolation and characterization of collagen from salmon (Salmo salar) skin using papain enzyme: Isolasi dan karakterisasi kolagen dari kulit ikan salmon (Salmo salar) menggunakan enzim papain Afifah, Amalia; Suparno, Ono; Haditjaroko, Liesbetini; Tarman, Kustiariyah; Setiyono, Agus; Nugraha, Aditya Wahyu
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 6 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(6)
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.v27i6.53285

Abstract

Kulit ikan salmon merupakan salah satu hasil samping yang dapat diolah menjadi kolagen. Kolagen larut papain (PaSC) adalah istilah yang digunakan untuk menggambarkan kolagen yang diekstraksi menggunakan kombinasi asam dan enzim papain. PaSC berpotensi menjadi sumber kolagen halal. Penelitian ini bertujuan untuk menentukan waktu ekstraksi dan konsentrasi enzim papain terbaik dalam menghasilkan kolagen kulit ikan salmon berdasarkan persentase rendemen dan sifat kimia. Kulit ikan salmon diekstrak menggunakan kombinasi asam asetat (0,5 M) dan enzim papain (500; 1.000; 1.500 U/mg/g kulit) selama 1; 2; dan 3 jam. Parameter yang dianalisis dalam penelitian ini meliputi logam berat, rendemen, asam amino, gugus fungsional, dan berat molekul. Hasil penelitian menunjukkan bahwa perlakuan kombinasi asam asetat konsentrasi 0,5 M dan enzim papain 1.000 U/mg/g selama 2 jam menghasilkan kelarutan kolagen yang maksimal dengan rendemen sebesar 15,38% (bk). Kolagen PaSC kulit ikan salmon terdeteksi memiliki asam amino prolin, glisin, dan arginin. Distribusi berat molekul kolagen berada pada rentang 20-142 kDa. Struktur triple helix kolagen tidak mengalami perubahan selama proses ekstraksi berdasarkan analisis FTIR.

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