cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Jurnal FishtecH
Contact Email
journalfishtech@gmail.com
Phone
-
Journal Mail Official
wulandari@fp.unsri.ac.id
Editorial Address
-
Location
Kab. ogan ilir,
Sumatera selatan
INDONESIA
Jurnal FishtecH
Published by Universitas Sriwijaya
ISSN : 23036936     EISSN : 26561913     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal FishtecH merupakan jurnal yang memuat karya ilmiah berupa hasil penelitian, studi kepustakaan, gagasan, aplikasi teori dan kajian kritis dibidang pengolahan hasil perikanan dan perairan secara luas. Penekanan pada kata secara luas sebagai interprestasi pada arti hasil perikanan dan perairan, bahwa objek kajian tidak hanya terfokus pada ikan semata melainkan seluruh biota yang berada di perairan.
Arjuna Subject : -
Articles 7 Documents
 1 
Search results for , issue "Vol 11, No 1 (2022)" : 7 Documents clear
Karakteristik Mikrobiologi dan Kimia Susu Kefir dari Susu Biji Lotus (Nolumbo nucifera) Zubai Zubai; Ace Baehaki; Rinto Rinto; Sherly Ridhowati Nata Iman; Muhammad Hendri
Jurnal FishtecH Vol 11, No 1 (2022)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v11i1.17513

Abstract

This sudy aims to determine the effect of increasing of the concentration of lotus milk on the chemical and microbiological properties of kefir milk. This research method using a Randomized Block Design (RBD) with different treatment concentration lotus milk with 5 levels of treatment (A0 100 % cow’s milk and 0 % lotus seed milk, A1 75 % cow’s milk and 25 % lotus seed milk, A2 50 % cow’s milk and 50% lotus seed milk, A3 25 % cow’s milk and 75% lotus seed milk, A4 0 % cow’s milk and 100% lotus seed milk) and repeated 3 times. The treatment parameters observed included chemical analysis (total lactic acid, total alcohol an pH) and microbiological analysis (total lactic acid bacteria). The result showed that the addition of the concentration of lotus milk and cow’s milk in making kefir had a significant effect on the value of the degree of acidity, total lactic acid, total alcohol and total lactic acid bacteria. The value of the degree of acidity ranges from (3.57-3.99), the total lactic acid ranges from (0.52-1.04%), the total alcohol ranges from (0.56-1.10%) and the total lactic acid bacteria ranges from (8.52-8.60 Log cfu/ml).
Karakteristik Kimia dan Sensori Ikan Tongkol Asap Asal Pulau Jemaja, Kabupaten Kepulauan Anambas Aidil Fadli Ilhamdy; Ismael Marasabessy; R. Marwita Sari Putri; Lily Viruly; Yulia Oktavia; Ersti Yulika Sari; Jumsurizal Jumsurizal; Tetty Tetty; Ginanjar Pratama
Jurnal FishtecH Vol 11, No 1 (2022)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v11i1.16285

Abstract

The Anambas Islands have many unique traditional products derived from marine products. One of the famous traditional products is smoked tuna. This study aims to determine the chemical characteristics of smoked tuna processed by smoked fish craftsmen on Jemaja Island, Anambas Islands Regency. This research was divided into three stages, identifying the type of raw materials used, sensory analysis, and proximate analysis. The raw material for smoked tuna is known to come from two types of fish, namely Auxis thazard and Thunnus tonggol. The sensory analysis results with the parameters of appearance, aroma, taste, and texture of smoked tuna from the two raw materials were not significantly different for all parameters. These results are the same as the proximate analysis values which consist of testing the water, ash, fat, protein, and carbohydrate content. Based on the overall results of smoked tuna made from Auxis thazard and Thunnus tonggol it is still by the applicable SNI 2725:2013, except moisture content.
Analisis NPK Pupuk Organik Cair Limbah Ikan Nila dengan Pemanfaatan Mikroorganisme Lokal Kulit Pepaya Galih Dwiyogo Wicaksono; Siti Hanggita Rachmawati
Jurnal FishtecH Vol 11, No 1 (2022)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v11i1.17540

Abstract

Liquid organic fertilizer is an organic fertilizer made in liquid with the aim to ease the process absorption of nutrients by plants because the nutrient content in liquid organic fertilizer has been decomposed. This study aims to utilize waste viscera of tilapia (Oreochromis niloticus) as a raw material in the making process of liquid organic fertilizer and find effect of concentration differences of papaya peel (Carica papaya L.) as local microorganisms (MOL) on the nutrient content of liquid organic fertilizers. The research used a randomized block design by 4 treatment levels and 3 replications. The treatment was the difference in concentration of papaya peel as MOL i.e. A1 (0%), A2 (25%), A3 (50%) and A3 (75%). The parameters observed were the content of macronutrients nitrogen (N), phosphorus (P) and potassium (K) in liquid organic fertilizer. The results showed that the maximum levels of N, P and K in this study were nitrogen (N) levels of 0.143% the addition of 75% MOL papaya peel, phosphorus content (P) 0.030% the addition of 25% MOL papaya peel and potassium (K) content of 0.070% the addition of 75% MOL papaya peel. The results of this study, the best treatment was A3 by addition 75% MOL papaya peel.
Indikator pH Ekstrak Bunga Rosella untuk Mendeteksi Kesegaran Filet Ikan Nila pada Suhu Chiller Deli Silvia; Muhammad Fajar; Wiwi Prastiwinarti
Jurnal FishtecH Vol 11, No 1 (2022)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v11i1.15118

Abstract

Tilapia is a food product that has high nutritional value so that it is favored by the people of Indonesia. However, tilapia has a short shelf life. The way to extend the shelf life is to pack the tilapia but it is difficult for consumers to know the level of freshness of the tilapia. The purpose of this study was to determine the color change of smart indicator labels using rosella flower extract to detect the freshness of tilapia filets at a chiller temperature of ± 40C by using pH variations of label color indicators, namely 3, 5, 7, and 9.  pH test, organoleptic test, and mean RGB label. The research method used is a Completely Randomized Design (CRD) method which consists of two repetitions in each test. The test was carried out for 9 days and was tested every 3 days. The results showed that the appropriate color indicator label to detect the freshness of fish fillets was pH 9 and pH 7 on day 6 because the color indicator label changed from dark brown to light brown. At pH 3 and 5, there was no visible color change. The highest pH value of tilapia fillet at cold storage temperature was 7.14 and the lowest pH was 6.46. In addition, the organoleptic value of the tilapia filet was not fresh on the 6th day.
Analisis Organoleptik dan B-Karoten Nugget Ikan Nila (Oreochromis sp.) dengan Penambahan Tepung Wortel (Daucus carota L) Waode Nilda Arifiana Effendy; Laode Muhamad Hazairin Nadia; Sri Rejeki; La Ode Huli
Jurnal FishtecH Vol 11, No 1 (2022)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v11i1.15812

Abstract

Generally, nuggets on the market are made from chicken meat but today the price of chicken meat is high so it needs alternative raw materials in making nuggets. One of the raw materials that can be used for making nuggets is tilapia meat. Tilapia has high protein and a soft texture. To increase the attractiveness and nutritional value of nuggets, so vegetables can be added. Carrot is one of the vegetables that can be used as an added ingredient in tilapia fish nuggets because it contains ?-carotene which is a source of ?-tocopherol, dietary fiber, ascorbic acid, tocopherol, and natural antioxidants. The purpose of this study was to determine the effect of adding carrot flour with different concentrations to the organoleptic values and levels of ?-carotene of selected tilapia fish nuggets. This study uses a quantitative research method with a Completely Randomized Design (CRD) model with 4 treatment levels and 3 replications. The treatment in this study refers to the concentration of carrot flour were K0 (0%), K1 (8%), K2 (10%), and K3 (12%). Parameters observed were organoleptic (color, flavor, taste, and texture) and ?-carotene. The results showed that the addition of carrot flour had a significant effect on the organoleptic value of tilapia nuggets (p<0.05). The best treatment in this study was the addition of 12% carrot flour concentration (K3) with panelists acceptance rate at color 7.83 (like), flavor 7,96 (like), taste 7,52 (like) and texture 7,60 (like). K3 treatment was the selected tilapia nugget with the value of ?-carotene 12.09 ppm (bk) and 24.03 ppm (bb).
Kandungan Gizi Ikan Lundu (Macrones gulio) Sebagai Bahan Baku Diversifikasi Produk Mutiara Mutiara; Susi Lestari; Wulandari Wulandari; Herpandi Herpandi; Dwi Inda Sari
Jurnal FishtecH Vol 11, No 1 (2022)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v11i1.16080

Abstract

Catfish (Macrones gulio) is a freshwater fish that is widely distributed in the waters of South Sumatra. Information on the nutritional content of in Macrones gulio order to provide information on the nutritional value of lundu fish and can increase the prospects for product development can be displayed. The purpose of this study was to determine the nutritional composition of lundu fish. This research method used a completely randomized design (CRD) with 4 treatment factors, namely whole, fillet with skin, head, and bones and fins each performed 3 times in a row. Work procedures complete with sample preparation and collection, sample preparation and proximate analysis. Parameters observed were water content, fat content, protein content, ash content and carbohydrates. The different preparations on the body parts of lundu fish provide different nutritional content in each preparation treatment. Catfish (Macrones gulio) contains 14.52%-16.37% protein, 1.765%-11.76% ash, 2.06%-4.7% fat, and 0.72%%-11.56% carbohydrate content.
Minat Konsumen Millenial Terhadap Konsumsi Ikan Air Laut dan Ikan Air Tawar Desy Sasri Untari; Tri Adi Wibowo; Rohmatul Anwar
Jurnal FishtecH Vol 11, No 1 (2022)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v11i1.15128

Abstract

Indonesia is a country that has a larger water area than land and high potential for fishery resources. The abundance of fishery resources is not supported by high fish consumption by the community, especially the millennial generation. Interest and understanding of the benefits of consuming fish among millennials is still low. So that with the consumption patterns of different millennial generations, researchers want to know what types of fish are in great demand by the current millennial generation between seawater fish or freshwater fish that have different characteristics, especially in the Kotabumi area, North Lampung Regency. This study used interview methods and direct surveys of 100 respondents using questionnaires. The results showed that most respondents were dominated by women with a percentage of 57%, with the age range of respondents being 21-25 years and having the status of a student. The frequency of fish purchases is carried out at most five times a month and respondents prefer freshwater fish with a percentage of 69% considering that freshwater fish are fresher, easier to get and do not smell too fishy. The more popular freshwater fish species is tilapia (Oreochromis niloticus) with a percentage of 26%, while for the more purchased type of seawater fish is kitefish (Elagatis bipinnulata) amounting to 12%.

Page 1 of 1 | Total Record : 7

 1 

Filter by Year

2022 2022


Reset
Filter By Issues
All Issue Vol 12, No 1 (2023) Vol 11, No 2 (2022) Vol 11, No 1 (2022) Vol 10, No 2 (2021) Vol 10, No 1 (2021) Vol 9, No 2 (2020) Vol 9, No 1 (2020) Vol 8, No 2 (2019) Vol 8, No 1 (2019) Vol 7, No 2 (2018) Vol 7, No 2 (2018) VOL 7, No 1 (2018) VOL 7, No 1 (2018) Vol 6, No 2 (2017) Vol 6, No 2 (2017) Vol 6, No 1 (2017) Vol 5, No 2 (2016) Vol 5, No 1 (2016) Vol 4, No 2 (2015) Vol 4, No 1 (2015) Vol 3, No 1 (2014) Vol 2, No 1 (2013) Vol 1, No 1 (2012) More Issue