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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 2 (2022)" : 7 Documents clear
Aktivitas Antioksidan dan Evaluasi Fisik Sediaan Body Scrub dari Bubur Rumput Laut Boergesenia forbesii dan Serbuk Kencur (Kaempferia galanga) Rini Yanuarti; Nurfitriyana Nurfitriyana; Ginanjar Pratama; Muhammad Zuhriyanto
Jurnal FishtecH Vol 11, No 2 (2022)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v11i2.18012

Abstract

Seaweed has bioactive components that are very much needed in cosmetic preparations, in addition to seaweed, natural ingredients that can be used are kencur (Kaempferia galanga). This study aims to determine the best combination of B. forbesii seaweed porridge and kencur (K. galanga) powder as a body scrub preparation from the results of antioxidant activity and physical evaluation. This research was conducted by looking at the difference in concentration between B. forbesii and kencur (K. galanga) seaweed with a ratio of 1:1 (R1 cream), 1:2 (R2 cream), and 2:1 (R3 cream) and without the addition of seaweed. and Moringa (R0). The cream preparation was then tested for antioxidants and physical evaluation of the preparation included pH, homogeneity, centrifugal test, and organoleptic observations. The test results showed that all formulations of body scrub cream which were given B. forbesii seaweed porridge and kencur (K. galanga) powder had weak antioxidant activity. The results of the evaluation of physical preparations showed good results for the skin, but the formulation of R2 cream which is the best cream seen from the overall evaluation results
Application of Chitosan as Chlorine Substitution in Tilapia Fillet (Oreochromis sp.) Laode Muhamad Hazairin Nadia; Frets Jonas Rieuwpassa; Agustina Agustina; Reni Tri Cahyani; Wulandari Wulandari
Jurnal FishtecH Vol 11, No 2 (2022)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v11i2.17178

Abstract

Chitosan has gained high interest in recent times to extend the shelf-life of fish product due to its nontoxicity, biodegradability, biocompatible and antibacterial activity. This research was aimed to determine the antibacterial effect of chitosan on the shelf-life of tilapia fillets at room temperature storage (25-27 oC). This study used a actorial randomized design (RAF) with two factors, namely antibacterial treatment consisting of 3 levels (positive control with distilled water immersion on tilapia fillets, immersion of tilapia fillets with 0.8% chitosan and negative control with 10 ppm chlorine immersion in tilapia fillet) and observation time consisted of 3 levels (0 hours, 6 hours and 12 hours observations). Antibacterial treatment consisted of  3 levels, namely. Each treatment was carried out in three replications. The data were analyzed using analysis of variance (ANOVA) and the duncan multiple range test (DMRT) at a 95% confidence level. The results of the research showed that chitosan was able to suppress bacterial growth and suppress the increase in TVB values at room temperature storage for 12 hours, indicated by the significant difference in the total number of bacteria and TVB values with chlorine and controls (p<0.05). These indicated that chitosan has a function as a natural antibacterial to replace chlorine in the shelf-life extension of tilapia fillets.
Antioxidant Activity of Chitosan Fishery Products combine gambir with glucose as a functional natural preservative for processed food Selly Ratna Sari; Susiana Susiana; Guttifera Guttifera; Raudhatus Sa’daah
Jurnal FishtecH Vol 11, No 2 (2022)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v11i2.19019

Abstract

The purposed study was to re-optimize preservation before it becomes a preservative solution, so this study was carried out to find the right formulation between glucose and gambir concentrations. The experimental design used was a complete Randomized Rancagan conducted with three groups. The treatment was gambir concentration (A): A1 = 2% A2 = 4% and A3 = 6%, using the same concentration of chitosan and glucose 1%. The research carried out during the proposal included sample preparation and modification between glucose chitosan and gambir into a preservative solution. Antioxidant testing is testing using the DPPH method The best antioxidant in the A1 treatment with the lowest IC50 value of 75.91% and the highest brown color in the A3 treatment, namely the treatment with a gambir concentration of 6%.
Karakteristik Kandungan Kimia dan Komponen Bioaktif Rumput Laut Hijau Halimeda sp. Dari Kepulauan Seribu Sujaka Nugraha; Humairani Humairani; Siti Balqis Huriyah; Eti Kurniawati
Jurnal FishtecH Vol 11, No 2 (2022)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v11i2.18029

Abstract

Halimeda sp is a green seaweed belonging to the order Bryopsidales, class Chlorophyta. Production data from the genus Halimeda sp in Indonesia yet has not been reported by   the Ministry of Fisheries and Marine Affairs because it belonged to the unknown type of potential. The purpose of this study was to determine the chemical and bioactive components of Halimeda green seaweed. The chemical components of seaweed       Halimeda sp included of moisture content, ash, protein, fat, and carbohydrates (by different). Analysis of bioactive components was carried out qualitatively and quantitatively by counted total phenol. The results showed that the proximate analysis of Halimeda sp contained 3.15% moisture content, 87.61% ash content, 0.2% protein content, 1% fat content, and 11.19% carbohydrate (by different) content. Qualitatively Halimeda sp positively contains steroid and alkaloid compounds and was negative for flavonoids, phenols, tannins, saponins, and triterpenoids. The quantitative analysis of the total phenol content of Halimeda sp. extracted with 99.9% ethanol solvent was 273.88 mg GAE/g.
Penerapan Tungku Pengasapan Tebiyama Pada Pembuatan Ikan Kayu Frets Jonas Rieuwpassa; Aprelia M. Tomasoa; Wendy A. Tanod; Edward Irsan L. Ferre; Marnens Ch. Karaeng
Jurnal FishtecH Vol 11, No 2 (2022)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v11i2.14271

Abstract

The tebiyama is an alternative for producing wooden fish in the islands such as ’Nusa Utara’ which is abundant in the production of small pelagic fish, especially Decapterus sp. and Euthynnus affinis. The purpose of this study was to see the chemical quality of wooden fish produced using by tebiyama. The stages consist of the preparation stages including weighing, cutting, washing, boiling, removing the bones, drying 1 and drying 2. Furthermore, the fish is smoked using a tebiyama for 30 hours at 60-65oC, every 10 hours the fish is rested for 24 hours. The wooden fish was calculated yield and proximate. The yield results were obtained for Decapterus sp. by 35,9% and Euthynnus affinis by 42,9%. The proximate (moisture, protein, fat and ash) showed that the wooden fish from Decapterus sp. had a moisture content of 16.16%, a fat content of 7.81%, a protein content of 70.02% and an ash content of 2.31% while the wooden fish from Euthynnus affinis had a moisture content of 16.06. %, fat content 10.12%, protein content 70.72% and ash content 2.5%. The moisture content of wooden fish produced with the tebiyama meets SNI 2691.1-2009.
Optimalisasi Respons Surface Terhadap Profil Asam Tempe Lotus (Nelumbo nucifera) Rawa Perikanan Sherly Ridhowati; Krisdayanti Nainggolan; Sabri Sudirman
Jurnal FishtecH Vol 11, No 2 (2022)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v11i2.21086

Abstract

This study aimed to determine the best using of combination processes in the manufacture of lotus tempeh and determine the dominant acid profile in lotus seeds tempeh. This study was conducted with 2 stages of research design, the first stage was optimization of the best process in the manufacture of fermented lotus (lotus tempeh) using the Response Surface Methodology (RSM) box Behnken with data analysis by Minitab software version 19. In the second stage, the optimal data of the first stage analyzed by descriptive analysis of acid profile and alcohol content. Based on the measurement of acid content in lotus seed tempeh ranged from 4.33-20.5% for the best combination treatments (0.5 g starter, 24 h soaking time, and 36 h fermentation time), and the alcohol content in optimal tempeh obtained from 4.74% to 5.06%. The optimal lotus tempeh has 46 compounds in acid profile as tempeh flavour, wherein cyclobutanol and ethanol as the dominant compound in the acid profile. 
Karakteristik Kimia dan Sensoris Kue Gandus dengan Penambahan Daging Ikan Gabus (Channa striata) Yunisah Yunisah; Herpandi Herpandi; Sabri Sudirman
Jurnal FishtecH Vol 11, No 2 (2022)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v11i2.21089

Abstract

This study aimed to determine the effect of snakehead fish (Channa striata) meat addition with different concentrations on the chemical and sensory characteristics of the “gandus” cake. This research was conducted in laboratory experiments and by randomized block design with the different concentrations of snakehead fish meat (0%, 10%, 20% and 30%) with 3 replications. The parameters consist of chemical properties (moisture content, ash, protein, fat, and carbohydrate) and sensory analysis (texture, aroma and taste). The results showed that the different concentrations of snakehead fish meat addition had a significant effect on the moisture content, protein, fat and carbohydrate of the “gandus” cake. However, there is no significant affect on the ash content. The sensory analysis also showed a significant effect on texture, aroma, and taste. Therefore, the addition of snakehead fish meat has significant effects on the physicochemical and sensory characteristics of the “gandus” cake.

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