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 9 Documents
 1 
Search results for , issue "Vol 4, No 2 (2015)" : 9 Documents clear
Karakteristik Fisiko-Kimia dan Sensori Pempek Ikan Gabus (Channa striata) dengan Penambahan Brokoli (Brassica oleracea) sebagai Pangan Fungsiona Yulanda Afriani; Susi Lestari; Herpandi Herpandi
Jurnal FishtecH Vol 4, No 2 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i2.3503

Abstract

The purpose of this study was to determine the characteristics of the snakehead fish pempek with broccoli addition as a functional food. The design used is a randomized block design with 5-stage treatment that was repeated 3 times. Factors treatment consists of adding broccoli concentrations (0%, 5%, 10%, 15% and 20%). Parameters that observed were physical analysis (elasticity, lightness, chroma and hue), sensory analysis (texture, appearance, color and flavor), proximate analysis, levels of calcium, fiber content and antioxidant activity. Results of research conducted showed that the addition concentration of broccoli into pempek snakehead fish has significant effect (p <0.05) on the physical characteristics and sensory. The average value elasticity ranged from 343.06 to 559.66 gf, lightness 53.1% to 60.20%, chroma 8.36% to 13.23%, and hue 70.23o up 93.8o. Based on the physical parameters (elasticity) and sensory found that treatment A1 (5% addition of broccoli) is the best treatment with 40.89% moisture content, 1.15% ash content, 0.16% fat content, 7.39% protein content, 48.14% carbohydrate content, 2.24% crude fiber content, 106.5 mg/100 g the level of calcium, and 202 ppm antioxidant activity contents
Karakteristik Fisik dan Kimia Tepung Silase Limbah Ikan Gabus (Channa striata) dengan Penambahan Konsentrasi Tepung Kiambang Terfermentasi Agus Supriyanto; Ace Baehaki; Siti Hanggita
Jurnal FishtecH Vol 4, No 2 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i2.3504

Abstract

The objective of this research was to observe the physical and chemical characteristics of fish waste silage with the addition of flour Salvinia molesta. The research used the completely randomized design (CRD) with fermented flour kiambang as treatment and repeated three times. The parameters were bulk density as physical analysis, and chemical analysis (ash content, protein content, fat content and crude fiber). The results showed that different of ratio concentration Salvinia molesta flour had significant effect on bulk density, protein content, fat content, crude fibre and but didn’t give significant effect on ash content.
Uji Potensi Produksi Biogas pada Campuran Kiambang (Salvinia molesta) dan Limbah Jeroan Ikan Gabus (Channa striata) Menggunakan Batch Anaerobic Digester Diaz Liansyah Pratama; Siti Hanggita; Agus Supriadi
Jurnal FishtecH Vol 4, No 2 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i2.3505

Abstract

The purpose of this research is to utilize Salvinia biomass and snake head fish’s viscera waste as substrats for biogas production as a renewable energy sources by different treatment on substrate composition. This research was conducted on December 2014 until February 2015. This research used experimental method in anaerobic batch reactors with Liquid Displacement and Atomic Absorbtion methods using NaCl and NaOH solutions. The results in this research analyzed with descriptive method. The observed parameters were biogas and methane production rate and accumulation, and slurry’s parameters such as themperature, pH, BOD, COD, TS, VS, and C/N ratio. Results showed that the difference of substrates composition in reactor A produced the highest biogas and methane accumulation at 7.017 and 3.803 mL/kg slurry with the highest removal per kg slurry at 0.34 g BOD, 9.60 g COD, 47.24 g TS, 21.21 g VS. Whereas in reactor B produced the highest methane percentage at 60.73% and C/N removal at 1.23.
Analisis Proksimat, Protein Larut Air, dan Protein Larut Garam pada Beberapa Jenis Ikan Air Tawar Sumatera Selatan Oka Weniarti Gultom; Susi Lestari; Rodiana Nopianti
Jurnal FishtecH Vol 4, No 2 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i2.3506

Abstract

The purpose of this study was to determine the water-soluble protein and salt-soluble protein in some species of fresh water fish indigenous South Sumatera. This research was conducted on September 2014 until October 2014. The results obtained in this study were analyzed by using descriptive methods. The parameters used are chemical analysis (water content, protein content, fat content, ash content), water-soluble protein and salt-soluble protein. Chemical characteristics of some of the fish used in this study is the water content for 78% catfish (Cryptopteru limpok), climbing gouramies78.13%, 77.47 catfish (Mystus nemurus), marble goby 77.76%, 77.28% snakeheads. Ash content for 3.32% catfish (Cryptopteru limpok), climbing gouramies 1.98%, 3.31% catfish (Mystus nemurus), marble goby 1.97%, 3.24% snakeheads. Protein content for 5.19 mg/g catfish (Cryptopteru limpok), climbing gouramies 9.06 mg/g, 5.33 mg/g catfish (Mystus nemurus), marble goby 5.95 mg/g, 5.36 mg/g snakeheads. Fat content for 2.36% catfish (Cryptopteru limpok), climbing gouramies 3.09%, 3.3% catfish (Mystus nemurus), marble goby 1.83%, 2.23% snakeheads. Water-soluble protein for 5.17 mg/g catfish (Cryptopteru limpok), climbing gouramies 6.46 mg/g, 6.63 mg/g catfish (Mystus nemurus), marble goby 6.7 mg/g, 5.53 mg/g snakeheads. Salt-soluble protein for 4.08 mg/g catfish (Cryptopteru limpok), climbing gouramies 3.40 mg/g, 4.38 mg/g catfish (Mystus nemurus), sleepers 3.50 mg/g, 3.65 mg/g snakeheads
Fortifikasi Tepung Tulang Ikan Gabus (Channa striata) pada Kerupuk sebagai Sumber Kalsium M. Ryo Andika Putra; Rodiana Nopianti; Herpandi Herpandi
Jurnal FishtecH Vol 4, No 2 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i2.3507

Abstract

The purpose of this research was to investigae of snakehead fish bone meal addition to crackers characteristic. This research was used random block design (RBD). The treatment of snakehead fish bone meal were 0%, 10%, 20%, 30%, and 40%. The parameters of this research were chemical analysis such as water, ash, protein, lipid, carbohidrate and calcium, while physic analysis such as hardness, colour, volume expands, and sensoric analysis such as colour, texture (hardness), aroma and taste. The result showed that treatment gave significant effect on ash, protein, lipid, carbohidrate and calcium, physic analysis such as hardness, volume expands, lighness and chrome, sensoric analysis such as hardness and taste, but they were no effect to water content, hue, and sensoric analysis such as colour and aroma. ash consentration of this crackers interval 2.85%-19.19%, protein was on 1.96%-6.14%, lipid was on 14.75%-19.39%, carbohidrate was on 56.05%-72.00%, calcium was on 21.60mg/100g-572.51mg/100g. The hardness of this crackers was 229.23 gf - 558.92 gf, volume expands was 45.58%-97.30%, lightness was 60.93%-71.03%, chrome was 6.33%-18.70% and hardness of analysis sensoric was 1.96-3.13 and taste was 2.01-3.24. The crackers were added with snakehead fish bone meal had effect on hardness
Evaluasi Keamanan Ikan Asap di Dusun I Epil Kecamatan Lais Kabupaten Musi Banyuasin Anton Fuadi; Agus Supriadi; Rodiana Nopianti
Jurnal FishtecH Vol 4, No 2 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i2.3509

Abstract

The objective research was to identify and analyze the safety level of smoked fish at traditional processing unit of Epil I, District of Lais, Musi Banyuasin. The research method used descriptive method. Sample was taken from three producers of smoked fish at traditional processing unit of Epil I, District of Lais, Musi Banyuasin. The highest water content of smoked fish was at the third producer (13.13+0.21%) and the lower at the first producer (10.14+3.65%). The highest salt content of smoked fish was at the first producer (0.87+0.35%) and the lower at the third producer (0.84+0.25%). The highest water activity was at the third producer (0.57+0.08) and the lower at the first producer (0.44+0.11). The highest peroxide was at the second producer (5.38+3.15 mg/kg) and the lower at the first producer (5.07+2.47 mg/kg). The highest mold test was at the third producer (3820 cfu/g) and the lower at the first Producer (2560 cfu/g). The highest heavy metal was at the third producer (11.96+9.54 mg/kg) and the lowes at the first producer is 7.11+7.16 mg/kg.
Pemanfaatan Surimi Ikan Nila (Oreochromis niloticus) dengan Penambahan Tepung Rumput Laut (Kappaphycus alvarezii) sebagai Bahan Baku Pempek Yoedy As; Rodiana Nopianti; Susi Lestari
Jurnal FishtecH Vol 4, No 2 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i2.3510

Abstract

The purpose of this research was to determine formulation pempek made from surimi with the addition seaweed flour as raw material that give the best characteristics and quality of pempek. The design was completely randomized design with different rasio of surimi that have been added seaweed powder (3%) and tapioca. Each treatment was repeated 3 times. Parameters observed were chemical analysis (water content, ash content, protein content, fat content, carbohydrate content, and fiber content), physical analysis (whitenees, gel strength), and sensory analysis (hedonic quality test). According to research that was conducted, A2 treatment (formulation pempek with surimi and tapioca ratio 2:2) was the best treatment based on chemical parameters (water content 56.38%, ash content 1.68%, 0.35% fat content, protein content 1, 83%, the levels of carbohydrates by difference 39.75%), physical (whiteness 72.46%, gel strength 501.53%) and sensory (appearance 4.8, the color of 4.76, texture 4.84, aroma 3.68, and taste 4.24).
Karakterisrik Fisiko-Kimia dan Sensoris Sosis Ikan Gabus dengan Kombinasi Jamur Tiram (Pleorotus sp.) Muhamad Iqbal; Agus Supriadi; Rodiana Nopianti
Jurnal FishtecH Vol 4, No 2 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i2.3511

Abstract

The purpose of this research was to know the characteristics physic, chemical, and sensory fish sausage of snakehead with a combination of oyster mushrooms. This research method using a Random Block Design (RBD). The parameters observed were gel strength and whiteness, water content, ash, fat, protein and crude fiber and sensory analysis include the quality hedonik and folding test. The results showed if the addition of oyster mushroom effect on gel strength and whiteness. For gel strength values from 143.33 to 475.43 gf, whiteness 54.52 to 70%. The best treatment quality fish sausage of snakehead with a combination of oyster mushrooms was the treatment with (95% snakehead and 5% oyster mushrooms). Besides the addition of oyster mushrooms on sausages provide fiber that useful for the body. The examination chemical testing addition of oyster mushrooms increase all observed from the water, ash, protein, fat and crude fiber.
Analisis Korelasi Harga dan Mutu Kimiawi Kerupuk di Pasar Tradisional Cinde Palembang Amri Winata; Kiki Yualiati; Siti Hanggita
Jurnal FishtecH Vol 4, No 2 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i2.3512

Abstract

The objective of research was to determine the characteristics of the chemical quality of fish crackers and see the correlation between price and quality crackers from several price ranges. Research methods in this study using descriptive methods. The parameters observed in this research is chemical analysis include, water content, ash content, fat content, protein content, carbohydrate content and levels of Borax. Not found crackers containing borax. Based on the analysis of the correlation between the price of crackers with chemical quality is obtained that only ash content correlated with “r” = 0.84.

Page 1 of 1 | Total Record : 9

 1 

Filter by Year

2015 2015


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