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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 12, No 1 (2023)" : 7 Documents clear
Karakteristik Abon Lembaran dari Ikan Bandeng (Chanos chanos) dengan Penambahan Tepung Tapioka Agussalim Matti; Ikbal Syukroni; Nurlaeli Fattah; Arham Rusli; Adilham Adilham; Muh Ali Arsyad; Riska Riska
Jurnal FishtecH Vol 12, No 1 (2023)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v1i1.19750

Abstract

Abon lembaran merupakan suatu jenis produk olahan makanan yang dibuat dari abon ikan dengan penambahan tapioka dan gula lalu dikeringkan dengan pengovenan yang berbentuk khas segi panjang, berwarna merah kecoklatan, dan tekstur yang keras dan permukaan yang kasar. Produk abon lembaran merupakan produk Ready to eat (RTE) yang dihasilkan dari penggunaan teknologi  pengeringan  sehingga didapatkan produk instan.  Tujuan penelitian ini adalah untuk mengatahui pengaruh konsentrasi tepung tapioka terhadap rendemen, karakteristik kimia dan organoleptik abon ikan lembaran. Penelitian ini dilakukan dengan metode Rancangan Acak Kelompok (RAK) dengan satu faktor perlakuan yaitu penambahan tepung tapioka (A) yang terdiri dari 3 taraf konsentrasi 0.5% (A1), 1.0% (A2) dan 1.5% (A3). Hasil analisis menunjukkan bahwa variasi penambahan tepung tapioka memberikan pengaruh signifkan terhadap rendemen, karakteristik kimia dan organoleptik abon ikan.  Hasil penelitian menunjukan bahwa abon lembaran yang ditambahkan 1.0% (A2) tepung tapioka merupakan produk terbaik dengan nilai rendemen 50,1%, kadar air 3,49%, kadar protein 22,6%, kadar lemak 13,48%, kadar abu 6,12% dan kadar karbohidrat 54,68%. Uji organoleptik menunjukkan bahwa penambahan konsentrasi tepung tapioka berpengaruh nyata terhadap atribut kenampakan, bau, rasa, dan tekstur abon ikan lembaran. Penambahan 1.0% (A2) tepung tapioca menghasilkan abon lembaran ikan dengan nilai organoleptik terbaik.
Karakteristik Kimia dan Profil Asam Lemak Ikan Nila Merah (Oreochromis sp.) dari Umur Panen Berbeda Laode Muhamad Hazairin Nadia; Wulandari Wulandari; Yunialdi Hapynes Teffu; Fatur Rahman Rustan; La Ode Abdul Fajar Hasidu
Jurnal FishtecH Vol 12, No 1 (2023)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v12i1.20056

Abstract

Red tilapia is in demand by the public as a consumption fish because it has several advantages, namely thick flesh and high nutritional value. This study aims to determine the chemical characteristics and fatty acid profile of red tilapia with harvesting ages of 16, 20 and 24 weeks. This research method used a completely randomized design (CRD) and each carried out 3 replications. The analysis used is the actorial pattern with one factor (16, 20 and 24 week harvesting age treatment). Data were analyzed using Analysis of Variance (ANOVA) and Duncan Multiple Range Test (DMRT) at 95% confidence level. The results showed that the water and protein content increased with increasing harvesting age for red tilapia, while the ash and fat content decreased. The highest water and protein content at 24 weeks of harvest were 80.17% and 17.85%, respectively. Fatty acids in red tilapia consist of 4 SAFA, 1 MUFA and 3 PUFA. The highest fatty acid content of red tilapia, namely palmitic fatty acid, was 27.26% at harvest age of 24 weeks and increased with increasing harvest age.
Kualitas Fisis Kulit Ikan Lencam (Lethrinus lentjan) dengan Penyamakan Menggunakan Glutaraldehyde Laili Rachmawati; Emiliana Anggriyani; Nurwantoro Nurwantoro
Jurnal FishtecH Vol 12, No 1 (2023)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v12i1.17087

Abstract

Kulit ikan memiliki potensi untuk dijadikan bahan baku pembuatan produk kulit, salah satunya adalah kulit ikan lencam (Lethrinus lentjan). Permasalahan yang dihadapi saat ini, bahan penyamak pembuatan produk kulit ikan yang digunakan masih belum aman, yaitu didominasi oleh penggunaan bahan penyamak formaldehyde. Salah satu alternatif bahan penyamak pengganti formaldehyde yaitu glutaraldehyde, karena bahan penyamak ini dianggap lebih aman dan lebih ramah lingkungan. Therefore, this study tried to use glutaraldehyde tanner as a substitute for formaldehyde for tanning lencam fish skin. Phase I research aims to examine and compare the physical and chemical qualities of lencam fish skin that has been tanned with formaldehyde and glutaraldehyde tanners. Hasil pengujian fisis menunjukkan kuat tarik, kuat sobek, kemuluran, kelemasan, ketebalan, dan suhu kerut kulit ikan lencam yang disamak dengan bahan penyamak formaldehyde berturut-turut sebesar 3889,71 ± 184,80 N/cm2; 673,22 ± 24,80 N/cm2; 83,68 ± 0,92%; 4,27 ± 0,33 mm; 0,33 ± 0,04 mm;  dan 68,67 ± 0,33 °C, serta untuk kulit ikan lencam yang disamak dengan bahan penyamak formaldehyde berturut-turut sebesar 4070 ± 201,43  N/cm2; 621,74 ± 20,75 N/cm2; 84,75 ± 0,98%; 4,59 ± 0,37 mm; 0,39 ± 0,04 mm;  dan 65,44 ± 0,48 °C. Tidak terdapat perbedaan nyata (sig. p>0,05) antara kualitas fisis kulit kulit ikan lencam yang disamak dengan bahan penyamak formaldehyde dan glutaraldehyde. Kualitas fisis kedua jenis kulit samak telah memenuhi SNI 06-4586-1998, kecuali untuk nilai kemuluran yaitu lebih tinggi dan nilai suhu kerut yaitu lebih rendah.
Karakteristik Kimia Bekasam Ikan Nila (Kajian Penambahan Lactobacillus Acidophilus dengan Variasi Waktu Pengukusan) Gama Dian Nugroho; Anjas Setiawan; Rinto Rinto; Herpandi Herpandi
Jurnal FishtecH Vol 12, No 1 (2023)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v12i1.21116

Abstract

This research aims to determine the effect of the steaming time periods and the addition of L.acidophilus on the chemical of Tilapia Bekasam. The study used factorial randomized block design (RCBD) with two treatment factors namely steaming time peroids (A) consisting of 3 levels of steaming treatment (0, 5, 10 minutes) and The addition of L. acidophilus (B) consisting of 2 levels of treatment (addition and without L. acidophilus) with three repetitions. The observed chemical parameters included moisture, protein, fat, ash, and carbohydrate content. The results of the chemical analysis showed the addition of L. acidophilus and the steaming time period has a significant effect on the value of moisture content (57.19 - 60.73%), protein content (18.68- 21.99%), fat content (5.07 -9.34%) while the addition of L. acidophilus had no significant effect on ash content (6.93-9.87%) and carbohydrate content (2.51-5.92%).
Rasio Tepung Sagu (Metroxylon sagu Rottb) dan Pati Ganyong (Canna discolor) Terhadap Karakteristik Pempek Ikan Rucah Eka Lidiasari; Irmayanta Tarigan; Basuni Hamzah; Tamaria Panggabean; Parwiyanti Parwiyanti
Jurnal FishtecH Vol 12, No 1 (2023)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v12i1.21267

Abstract

The objective of this research was to determine the effect of sago flour and canna flour additions on the characteristics of trash fish pempek. The research was conducted at Agricultural Product Chemical Laboratory of Agricultural Technology Faculty of Agriculture, Sriwijaya University. The research used a Non Factorial Completely Randomized Design (CRD) with the treatment of flour formulation that was sago flour and canna flour as much as six treatments and each treatments was repeated three times. The observed parameters were texture, moisture content, protein content, crude fiber content and organoleptic (flavor, taste, and texture). The result showed that the subtition of wheat flour with sago flour and canna flour had significant effects on texture,and organolepic (flavor,taste, and texture). Pempek trash fish with a ratio of 80% sago flour and 20% canna flour was the best treatment according to sensory evaluation (flavor, texture,and taste) which was categorized as liked by panelists.
Karakteristik Minyak Ikan Manyung (Arius sp.) dengan Metode Dry Rendering Adam Ade Wijaya; Stephanie Bija; Ira Maya Abdiani
Jurnal FishtecH Vol 12, No 1 (2023)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v12i1.21217

Abstract

Manyung fish (Arius sp.) is a demersal species that lives in sea and estuary waters. In Tarakan City, North Kalimantan, the meat of Manyung fish is widely consumed by the society, but the liver is discarded. One of the efforts to utilize manyung fish liver, so it does not become waste was prepare it into fish oil products. The aims of this study were to determine the yield of manyung fish (Arius sp.) liver oil, test its chemical characteristics, such as free fatty acid value (FFA), peroxide value (PV), and fatty acid profile. The method used for producing manyung fish (Arius sp.) liver oil is extraction by dry rendering at 80°C for 2 hours. The data obtained from the results of the research were then processed in a quantitative descriptive manner. The results showed that the fat content of manyung fish liver was 3.60%. The yield of manyung  fish (Arius sp.) was 14.25%. The free fatty acid values (FFA) were  14.60%. The peroxide value was 3.46 mEq/kg. The fatty acid profile of mayung fish liver oil (Arius sp.) in dry rendering, the content of SFA was 0.0344%, MUFA was 0.022%, and PUFA was  0.184%. The conclusion of this research is manyung fish liver can be produced into fish oil.
Analisis Kualitatif Bakteri Salmonella sp. Pada Ikan Tuna Sirip Kuning (Thunnus albacares) di Pelabuhan Perikanan Samudra (PPS) Kutaraja Banda Aceh Uswatun Hasanah; Rena Safitri; Anhar rozi; Akbardiansyah Akbardiansyah; Zuriat Zuriat
Jurnal FishtecH Vol 12, No 1 (2023)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v12i1.21485

Abstract

Pelabuhan Perikanan Samudra (PPS) Kutaraja Provinsi Aceh yang merupakan pelabuhan pendaratan ikan terbesar di Aceh. Ikan tuna salah satu jenis ikan yang didaratkan di pelabuhan Kutaraja yang menjadi target ekspor dan produksinya paling melimpah. Penelitian ini bertujuan untuk mengetahui keberadaan bakteri patogen pada ikan tuna yang dipasarkan di Pelabuhan Perikanan Samudra (PPS) kutaraja melalui uji kontaminan bakteri Salmonella sp.  Prosedur penelitian terdiri dari 3 tahap yaitu, tahap pra pengkayaan menggunakan media Buffered Peptone Water (BPW), tahap ke dua adalah tahap pengkayaan menggunakan media Rappaport Vassiliadis-Soy (RVS) dan larutan Muller-Kauffmann Tetrathionate novobiocin (MKTTn) dan tahap ke tiga yaitu tahap isolasi menggunakan media XLD dan BGA. Uji kualitatif bakteri Salmonellla sp. berdasarkan uji biokimia dan serologi. Hasil pengujian bakteri Salmonella sp. memperlihatkan bahwa bakteri Salmonella sp. tidak terdapat di ikan tuna sirip kuning di Pelabuhan Perikanan Samudra (PPS) Kutaraja Provinsi Aceh.

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