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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 10 Documents
 1 
Search results for , issue "Vol 4, No 1 (2015)" : 10 Documents clear
Pengaruh Rasio Etanol dan Air Cucian Surimi Ikan Gabus (Channa striata) Terhadap Recovery Protein Larut Air Nurhadi Wiranata; Ace Baehaki; Susi Lestari
Jurnal FishtecH Vol 4, No 1 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i1.3493

Abstract

The objective of this research was to know the deposition of protein in snakehead fish (Channa striata) surimi wash water and know the effect of the ratio of ethanol and surimi wash water from snakehead fish (Channa striata) on the recovery of protein water solubility. Design was used with two factors of treatment which were repeated twice. The factors of treatment consist of surimi wash frequency and the addition of ethanol concentration. The parameters observed were water-soluble protein analysis and SDS-PAGE analysis. The highest precipitation in the treatment T2, while the lowest precipitation in treatment T0. Based on BJND test, every treatment showed different precipitated with other treatments. In each sample the water-soluble protein content (PLA) in the first washing is greater than the second washing. Based on BJND test, treatment T1, T2, and T3 were not different but significantly different with treatment T0 (without ethanol). The treatment effect of the ratio of ethanol and surimi wash water from snakehead fish effect on the percentage of water-soluble protein content. SDS-PAGE analysis showed treatment P1T0, P1T1, and P2T0 still contains albumin with a molecular weigh of 68.75 kDa. Results recovery of protein from the ratio effects of ethanol and snakehead fish surimi wash water from showed thet the use of ethanol is able to precipitate proteins. The use of ethanol is added to snakehead surimi wash water serves as a coagulant.
Analisis Mutu Ikan Lele (Clarias batrachus) Asap Produksi Rakyat di Jalan Lintas Musi II Desa Keramasan, Kertapati, Palembang Firnanda Citra; Kiki Yuliati; Ace Baehaki
Jurnal FishtecH Vol 4, No 1 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i1.3494

Abstract

The purpose of this research was to analize the quality of smoked catfish sold at Musi Dua street data were obtained through and series of survey. The smoke fish processing staser were material of supply, clear of weeds, washing of fish, work with salt and furnigation. Furnigation was a process in very important because can be specific character of smoke fish in the production. The result of the microbiology smoke catfish with sampling showed average be able to 1.8x106, 1.7x106 and 1.65x107. The result of the chemistry analysis smoke catfish showed in water activity of testing was about 0.84. The result standard water of testing showed smoke catfish was about 46.8% until 48.8% for every sample.
Karakteristik Fisik, Kimia dan Sensoris Kerupuk Keong Mas (Pomacea canaliculata) Apriyani Apriyani; Indah Widiastuti; Merynda Indriyani Syafutri
Jurnal FishtecH Vol 4, No 1 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i1.3495

Abstract

The objective of this research was to know the physical, chemical and sensory characteristics of snail crackers. The research used factorial randomized block design with difference formulation of snail meat and water as treatments; each treatment was replicated three times. The treatments were the formulation of snail meat (40%, 50%, 60%, 70%, and 80%) and water (60%, 50%, 40%, 30% and 20%). Parameters of research were physical characteristic (fracture, the percentage of expansion, lightness, chroma, and hue), chemical characteristic (water, ash, fat, protein, and carbohydrate by difference content), and sensory characteristic (hedonic test about aroma, colour, fracture and taste). The result showed that the average of fracture ranges from 618.53 gf to 1735.87 gf, the percentage of expansion ranges from 117.67% to 44.17%, lightness ranges from 75.23% to 66.6%, chroma ranges from 9.27% to 13.73%, hue ranges from 89.27o to 79.23o, water content ranges from 2.21% to 2.86%, ash content ranges from 1.39% to 3.03%, fat content ranges from 5.99% to 11.45%, protein content ranges from 3.78% to 7.58%, carbohydrate by difference content ranges from 75.09% to 86.64 % and hedonic test: aroma ranges from 2.8 to 2.84, colour ranges from 2.72 to 3.52, fracture ranges from 2.92 to 3.32 and taste ranges from 2.48 to 3.44. The best treatment of snail crackers was B treatment of formulation of snail meat 50% and water 50%
Karakteristik Fisik dan Kimia Gelatin Kulit Ikan Patin (Pangasius pangasius) dengan Kombinasi Berbagai Asam dan Suhu Reza Hekta Saputra; Indah Widiastuti; Agus Supriadi
Jurnal FishtecH Vol 4, No 1 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i1.3496

Abstract

Research on physical and chemical characteristics of cat fish skin gelatine which dissolved by variated treatment acid dissolation mainly acetic, citric and clorid 1% than extracted in warm aquadest at 45 oC and 55 oC until 12 hours. The extraction of gelatine filtred by lint and dryed in the oven in 50 oC until 48 hours its becomes film gelatine. The extraxtion analyzed physicaly (yield, viscosity, gel strength) and chemical (pH, moisture content, ash content, protein content, fat content, amino acid). The analysis result indicates that dissolation in acid does not effect significantly to physic characteristic but it shows significant effect to chemical characteristic on pH dan fat content, mean while temperature treatment effect significantly to phisic characteristic but not on to chemical characterictic of gelatin. Treatment by using clorid acid on 45 oC result the highest yield (11.94%) viscosity (4.13 cPs) gel strength (140.57 bloom) from treatment by using other acid (acetic or citric) and temperature 55 oC.
Madu sebagai Wet Batter pada Produk Udang Breaded Nadia Gustina; Kiki Yuliati; Shanti Dwita Lestari
Jurnal FishtecH Vol 4, No 1 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i1.3497

Abstract

The purpose of this research is to determine the effect honey as a wet batter on the breaded shrimp quality. The research was conducted from February 2014 until September 2014. The results showed that were analyzed using randomized complete block design (RCBD). Parameters observed were chemical analysis (moisture content), pH measurement, water activity (aw), analysis of microbiological (TPC) and sensory analysis. Chemical characteristics of breaded shrimp in this study with the average of water content between 67.27% - 80.25%, pH value was 6.45 – 7.98, the average value of water activity (aw) was 0.73 – 0.97. While the values of the sensory analysis was 3.6 – 8.6.
Modifikasi dan Pengujian Alat Pengasapan Ikan Sistem Kabinet Firna Bimantara; Agus Supriadi; Siti Hanggita
Jurnal FishtecH Vol 4, No 1 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i1.3498

Abstract

The purposes of this research were to designed and to tested technically of the fish smoking closed cabinet system by using the wood as an energy resource and the coconut shell to smoked the snake fish which differenced for the semi conventional smoking cabinet. This research was done in two steps. There were the cabinet system productions’ step and the last is the testing of the cabinet system. The parameters observed is included fish temperature, smoking room temperature, the humidity smoking cabinet system, fish weight, moisture content, and the fuel. The result of the instrument made from the iron draft, wall of aluminium and the rack of stainless style has a good performance than the semi konventional cabinet system. For the time in smoked the snake fish (3.4 kg) on the smoking cabinet system needed 5–5.3 hours. Which the totally fuels are 11.5 kg of coconut shell and 5.57 kg the red wood is just than with the semi conventional cabinet system needed 10–12 hours and needed 21 kg of coconut shell and 15.5 of the red wood. The smoking cabinet system showed the smoking temperature profil is higher, RH is lower, the drying process with less the water contents on the fish which is faster than semi conventional cabinet system.
Karakteristik Mutu Kimia Pempek dan Potensi Cemaran Logam Berat (Pb dan Cd) di Kota Palembang Oby Dwijaya; Susi Lestari; Siti Hanggita
Jurnal FishtecH Vol 4, No 1 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i1.3499

Abstract

The purpose of his research was to determine the chemical characteristics and the heavy metal (Pb and Cd) content on producers in Palembang. The research was conducted on February 2014 until March 2014. The results obtained in this study were analyzed using descriptive methods. Parameters observed were chemical analysis (moisture content, protein content, fat content, ash content and carbohydrate content) and analysis of heavy metals lead (Pb) and cadmium (Cd). Chemical characteristics of pempek lenjer in this study with the range of water content between 48.89%-66.92%, ash content 1.01%-5.80%, protein content 0.042%-2.027%, fat content 1.01%-1.67% and carbohydrates 22.64%-39.05%. Where as lead (Pb) < 0.0104 mg/kg was detected on concentration less than and cadmium (Cd) < 0.0006 mg/kg.
Pengaruh Aplikasi Kitosan sebagai Coating Terhadap Mutu dan Umur Simpan Daging Giling Ikan Gabus (Channa striata) Sumantri John Toynbe; Ace Baehaki; Shanti Dwita Lestari
Jurnal FishtecH Vol 4, No 1 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i1.3500

Abstract

The purpose of research was to determine the effectiveness use of chitosan as a coating solution at a concentration (0%, 1.5%, and 3%) the quality and shelf life minced fish meat snake head fish (Channa striata) during storage. The research used the Factorial randomized block design (RBD) with two factors of treatment and two replications. Factor treatment consists of treatment differences chitosan concentration (K0 = 0%, K1 = 1.5%, and K3 = 3%) and storage time (H0 = without storage, H1 = 3 days, 6 days = H2, and H3 = 9 days). Parameters observed test total volatile base, total plate count, and protein content. The results showed that differences in chitosan concentration and storage time significantly affected total volatile base (TVB) and total plate count (TPC). The use of 3% chitosan solution gives the best results based on the parameters protein content, TVB, and total plate count (TPC). Best treatment combination for quality meat minced snake head fish found in K2H3 treatment.
Karakteristik Fisiko-Kimia dan Mutu Sensoris Skin lotion Rumput Laut (Eucheuma cottonii) dengan Penambahan Kolagen Ikan Komersil Rizky Rahmadhini Putri; Herpandi Herpandi; Rodiana Nopianti
Jurnal FishtecH Vol 4, No 1 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i1.3501

Abstract

The purposes of this research were to know the physicochemical characterirics and sensory quality of seaweed skin lotion (Eucheuma cottonii) by adding fish commercial collagen. This research used a factorial randomized block design (RAKF). Treatments this research were by combining of seaweed (0%, 2,5%, and 5%) and fish commercial collagen (0%, 2,5%, and 5%). The parameters in this research were the analysis of physical, chemical, and sensory. For sensory analysis using Friedmen test. The results of this research on pH and color parameters have a significant effect only when the addition of collagen with different concentrations, whereas the viscosity parameter and weight shrinkage give significant effect with addition on of seaweed and collagen with different concentrations. For pH values 6,50-7,41; viscocity 6000 cp – 9000 cp; whiteness 65,30%-76,77%; weight shrinkage 1,78%-5,95%; emulsion stability 100% and sensory assessment on all the attributes was ranged between kind of like to like by doing. The best treatment to the addition of seaweed 5% and collagen 5% (R2K2).
Karakteristik Kimia dan Organoleptik Rumput Laut (Eucheuma cottonii) Fermentasi dengan Perbedaan Lama Waktu Fermentasi dan Jenis Gula Vhedila Carina Geraldine; Herpandi Herpandi; Rodiana Nopianti
Jurnal FishtecH Vol 4, No 1 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i1.3502

Abstract

The purpose of this research was to determine the effect of different fermentation time and the type of sugar to the chemical, organoleptic characteristics of fermented seaweed and consumer acceptance level by looking at the level of preference for the product. The research method in this study used a factorial randomized block design (RAKF) with two treatments factor and repeated twice. The first factor was time ot the fermentation (W0 (zero hour), W1 (24 hours), W2 (48 hours) and W3 (72 hours)) and the second factor was the type sugar (G0 (without sugar), GP (sugar), GA (palm sugar) and GK (coconut sugar)). The parameters of observation were ash content, lactic acid, pH range, dietary fiber and organoleptic (appearance, color, odor, texture and taste). The results showed that the treatments difference of fermentation time dan sugar on the fermented seaweed product was significant for all the treatments. The best treatment based on chemical and sensory analysis were product with addition of sugar and 48 hours fermentation time.

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