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Jurnal Pengolahan Hasil Perikanan Indonesia

jphpi
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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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Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v13i1.3139

The aim of this research is to obtain characteristics of composite biofiber textile prepared using 10% chitosan as base material with addition of polyvinyl alcohol at various levels of 20%, 22%, 24% and 26% (w/v) by wet spinning process. Stages of the study included solution formulation, viscosity solution measurement, wet spnining process and formation the biofiber composite textile, the last measurement of chemical and physical characteristics of biofiber composite textile such as tensile strength, the percentage of elongation at break and fourier transform infrared spectrophotometry (FTIR). The viscosity values of biofiber composite textile solution are 4,08 ± 0,00 cP - 5,43 ± 0,00 cP; the obtained biofiber composite has pale yellow colour with alkali smell and has appearance like rope with diameter for each ranges about 1,60 ± 0,08 mm - 1,50 ± 0,16 mm. The physical characteristics such as tensile strenght was 16,23 ± 2,23 cN - 24,05 ± 0,87 cN and percentage of elongation at break were 15,08 ± 1,04%-18,72 ± 0,93%. Chemical interaction between functional group of chitosan and polyvinyl alcohol indicated by the changes in the value of NH2 long wave group of chitosan at the peak of spectrophotometric reading.

Penggunaan kitosan sebagai pengisi dalam pembuatan sabun transparan : The utilization of chitosan as a filler for transparency soap Ibrahim, Bustami; Suptijah, Pipih; Amin, Hijrah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 13 No. 1 (2010): 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 | DOI: 10.17844/jphpi.v13i1.3140

Chitosan is a natural material extracted from deacetylated chitin of crustacean shell used for many kinds of functions, not only for food but also non food product. The research objective is to find out the effect of chitosan used for filler within transparency soap to the characteristic of physical, chemical and bioeffect of end product, and to find out which concentrate of chitosan will be used for the best product. The research was divided by two steps, pre-research and main research. Pre-research resulted that transparency soap with 5% chitosan was the best choice based on organoleptic test which was the best in toughness, and based on chemical also microbiological analyses. The soap with 5% chitosan has TPC (Total Plate Count) amount to 2.0x101, while the one without chitosan contained TPC 6.5x101. The main research showed that transparency soap with 5% chitosan has better quality compare to commercialized one.

AUTENTIKASI TUNA STEAK KOMERSIAL DENGAN METODE PCR-SEQUENCING Asadatun Abdullah; . Nurjanah; Nanang Kurnia
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14 No 1 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Tuna is one of the  shery commodities which are susceptible to mislabeling and substituted with similarspecies, but lower price. Consumer as a purchaser will incur a loss (economical fraud) so it is needed a way toovercome these problems. This study aimed to optimized extraction of DNA obtained from the tuna and tunaexporter companies of modern markets, identi cation of DNA-based species-speci c primers with a target genecyt b, and characterization of DNA tuna authentication results. This study consisted of several steps beginning with the characterization of tuna, DNA extraction using CTAB method and Vivantis kit, ampli cation by PCR, electrophoresis, and nucleotide sequencing. The samples tested were successfully extracted and ampli ed with the appropriate size of 750 base pairs. PCR sequencing using cyt b gene targets resulted in the identi cation of tuna raw material. PCR sequencing of the nucleotide sequence of results which have been  tted to the NCBI data, which does not show any fraud in the form of substitution with other species. Species of yellow  n (Thunnus albacore), Albacore (Thunnus alalunga), big eye (Thunnus obesus) and blue  n (Thunnus macoyyi) has the highest homology i.e 99%, 99%, 99%, 100%, respectively.Keywords: authentication, cyt b, mt-DNA, PCR, tuna’s steaks

PEMANFAATAN LIMBAH CANGKANG KERANG SIMPING (Amusium pleuronectes) DALAM PEMBUATAN COOKIES KAYA KALSIUM Tri Winarni Agustini; A Suhaeli Fahmi; Ita Widowati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 16 No 1 (2013): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Asian moon scallop (Amusium pleuronectes) eggshell contain minerals expecially calcium which is needed by human. But the scallop eggshell waste have not yet been optimally used in food technologies. This research was aimed to  nd out the effect of addition of scallop shell meal to the qualities of cookies product. The process to extract calcium was done by hydrolysis of protein using acid solution (HCl). The threatments implemented are different concentration of Asian moon scallop eggshell meal of 0%, 5% and 7.5% into cookies dough. Research result showed that increasing on concentration of Asian moon scallop eggshell meal gave highly signi cant effect(α 0.01) to moisture, ash, fat, protein, calcium, phophorus and hardness of cookies. However, it gave no signi cant effect (α 0.01) to hedonic test. The addition of Asian moon scallop eggshell meal of 7.5% concentration resulted in highest calcium content (6.57%), phosphorus content (1.58%), ash content (6.95%), carbohydrate content (52.31%) and hardness of cookies (1.06 KgF). Based on hedonic test the addition of asian moon scallop eggshell meal of 5% concentration was the most acceptable by panelist.Keyword : Asian moon scallop (Amusium pleuronectes) eggshell meal; calcium; phosphorus; cookies

PEMANFAATAN LIMBAH CANGKANG KERANG SIMPING (Amusium pleuronectes) DALAM PEMBUATAN COOKIES KAYA KALSIUM Tri Winarni Agustini; A Suhaeli Fahmi; Ita Widowati; Agus Sarwono
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14 No 1 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

TINGKAT PENGGUNAAN BAHAN KIMIA BERBAHAYA PADA PENGOLAHAN IKAN ASIN: KASUS DI MUARA ANGKE DAN CILINCING, JAKARTA Ernik Yuliana; Deddy Ahmad Suhardi; Adhi Susilo
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14 No 1 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Salted  sh is still prefered by community of Indonesia. Salted  sh processing by traditional method depent on the intensity of sunlight. To reduce depence, some processors used chemicals as a preservative. The purpose of the study is identi ed the level of use of hazardous chemicals in salted the processing of salted  sh. The research’s design was explanatory research design. The population were all of the salted  sh processors in Muara Angke andCilincing, North Jakarta. Respondent choosen randomly to get 73 salted  sh processors, 55 persons of them were located at Muara Angke and another 18 were from Cilincing. Data collected consist of primary data, used survey methods. Then data was analysed with descriptif-analysis and Rank Spearman correlation. The results indicated that the hazardous chemicals (formalin and bleach) were still used by the processor. Level of usage hazardous chemicals is signi cantly associated with perception processors of consumer knowledge. Education of consumers about the hazardous chemicals needs to be improved so that consumers did not want to buy salted  sh products with chemicals, thereby to suppress the use of chemicals in the processing of salted  sh. Government oversight of the use of hazardous chemicals was still relatively low, so that should be improved to encourage processors to be willing to process naturally salted  sh and leave the chemicals.Keywords: chemicals, government oversight, salted  sh, salted  sh processor

AKTIVITAS ANTIOKSIDAN DAN KOMPONEN BIOAKTIF KEONG IPONG-IPONG (Fasciolaria salmo) . Nurjanah; Asadatun Abdullah; Azwin Apriandi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14 No 1 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Ipong-ipong snail (Fasciolaria salmo) is one of sea water gastropods that have not been utilized optimally. People believe that the snail has the ef cacies for increasing stamina and vitality. However, scienti c data supporting the ef cacy of this snail has not been elucidated yet. The purposes of this research was determined the yield, chemical content (water, protein, fat, ash, acid insoluble ash and carbohydrates), bioactive components and antioxidant activity. The yield of shells, meat, and viscera were 69.69%, 22.08% and 8.22%, respectively. Watercontent, protein, fat, ash, acid insoluble ash and carbohydrates were 73.075%, 18.28%, 0.575%, 2.77%, 0.15% and 5.2%, respecitevely. Six bioactive components were detected i.e alkaloids, steroids, reducing sugars, carbohydrates, peptides and amino acids. Antioxidant activity using DPPH method obtained the result IC50 of the meat extract with chloroform, ethyl acetate and methanol solvent were 9210 ppm, 6825 ppm, 1513.8 ppm, respectively. Meanwhile for viscera extract were. 2825 ppm, 4600 ppm and 994,47 ppm, respectively.Keywords: antioxidants, bioactives, Fasciolaria salmo, proximate, yield.

PEMANFAATAN KONSENTRAT PROTEIN IKAN PATIN (Pangasius hypopthalmus) UNTUK PEMBUATAN BISKUIT DAN SNACK . Dewita; . Syahrul; . Isnaini
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14 No 1 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Patin  sh (Pangasius hypopthalmus) is one of fresh water  shes commonly cultured in Indonesia particularly in Riau Province. The purposes of these research were determined characteristic of organoleptic value and nutrition of sh concentrate protein (FPC), and also utilized the FPC in making biscuit and snack. The biscuits were made by adding wheat  ours, patin  sh protein concentrate, margarines, sugars and chicken egg. The snacks were composed from wheat  ours, patin  sh protein concentrate, seasonings and chicken egg. The preference test was conducted in this research involved organoleptic parameters, and chemical tests. The results showed that food snacks and biscuits made from Patin Fish Protein Concentrate were well accepted through organoleptics tests and nutrition contains. The nutrition contains for its biscuits were 4,05% of moisture content, 2.44% of ash, 19.47% of Protein, 21.91% of Fat and 52.13% of carbohydrate, while the nutrition contains for its snacks were 4.38% of moisture content, 2.39% of ash, 19.14% of protein, 30.77% of fat, and 46.32% of carbohydrate.Keywords : concentrate, protein, patin, snacks, biscuits

AKTIVITAS ANTIBAKTERI EKSTRAK ETIL ASETAT BIJI TERATAI (Nymphaea pubescens Willd) AKIBAT PEMANASAN Yuspihana Fitrial
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14 No 1 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The purposes of this study were to evaluate the in uence of heating temperature, 100 ˚C and 121 ˚C (the autoclave temperature) on antibacterial activity and stability of water lily seed ethyl acetate extract. Research was initiated with water lily seed extract using multistage maceration extraction method based on solvent polarity level. Extraction stages beginning with a solvent hexane (non polar), then with ethyl acetate (semi-polar) so that theobtained ethyl acetate extract. In ethyl acetate extracts were subjected to heating at 100 ˚C and 121 ˚C. Each extract that has been treated, tested for antibacterial activity with tested bacteria E. coli and S. Typhimurium by using agar well diffusion method. Observations on the stability of fractions contained in the ethyl acetate extract from the treatment given, performed by using TLC (Thin Layer Chromatographi) with a mobile phase of hexane and ethyl acetate (7:3). The activities of each fraction were tested quantitatively by agar well diffusion method. Based on the results of these studies showed that heating affect the antibacterial activity of ethyl acetate extracts. The higher the temperature, decreased antibacterial activity, however at a temperature of 121 ˚ C, ethyl acetate extracts still have antibacterial activity. The process of heating effect on the stability of the ethyl acetate extract fractions. The fractions that too act as an antibacterial were 5 and 6 that relatively more polar than the fraction of 7,8,9,10 and 11. The both fractions was not stable against heating temperature of 100 ˚C and 121 ˚C.Key words: antibacterial, ethyl acetate extract, fraction, temperature

PERANAN INHIBITOR KATEPSIN DARI IKAN PATIN (Pangasius hypophthalmus) UNTUK MENGHAMBAT KEMUNDURAN MUTU IKAN BANDENG (Chanos chanos Forskal) Tati Nurhayati; Ella Salamah; Komariah Tampubolon; Ary Apriland
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14 No 1 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The process of deterioration of fresh  sh quality begins with an enzimatis damage, one of them is katepsin.To prevent deterioration of  sh, an inhibitor can be obtained naturally from the body of  sh. The purpose of this research was to use extract of cathepsin inhibitor from cat sh for inhibit deterioration of milk sh. This researchshowed that temperature of 80 ºC was the optimum temperature for extracting inhibitor complex with inhibitoryactivity of 92,88%. Cathepsin inhibitor gave the most effective to prevent deterioration (85,29% inhibitory activity) after diluted two fold on buffer solution. Soaking with inhibitors from cat sh katepsin capable to inhibit thedeterioration of  sh quality longer than 72 hours (3 days) compared with control  sh, milk sh (soaking in buffer).Keywords : catsh, cathepsin, inhibitor, milksh

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Contact Name
Taufik Hidayat

Contact Email
besthd22@gmail.com

Phone
-

Journal Mail Official
buletin_thpipb@yahoo.com

Editorial Address
-

Location
Kota bogor,

Jawa barat

INDONESIA