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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 9 Documents
 1 
Search results for , issue "Vol 6, No 1 (2017)" : 9 Documents clear
Karakterisitik Bakso Ikan Patin (Pangasius pangasius) dengan Penambahan Karagenan, Isolat Protein Kedelai, dan Sodium Tripolyphospat Dina Defyanti Sinaga; Herpandi Herpandi; Rodiana Nopianti
Jurnal FishtecH Vol 6, No 1 (2017)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v6i1.4447

Abstract

The purpose of this research was to investigate the characteristics of catfish meatball with addition of isolate soy protein, carrageenan and STPP. The Research used a Randomized Block Design (RDB) with five addition of food additives (carrageenan 2%, STPP 0.3% and isolate soy protein 7%). Each treatment was replicated two times. The attributes observed were physical analysis (expressible moisture content, gel strength and folding test), chemical analysis (moisture content, protein content and fat content) and sensory analysis (aroma, taste and colour). The result showed the average value of expressible moisture content was ranged from 0.52%-1.72%, gel strength was 79-172 gf, folding test was 2-4, moisture content was 70.14%-75.41%, protein content was 3.98%-7.13% and fat content was 1.4%-2.16%. Sensory analysis for colour of meat ball was ranged from 3.88-4.56, taste 3.8 - 4.56 and aroma 3.88-4.44. Addition of food additives into catfish meatballs significantly affect (p<0.05) to expressible moisture content, gel strength, protein content, aroma, taste and folding test. But did not significant affect about moisture content, fat content and colours. The chemical analysis showed kind of food additive that can replace the STPP is isolate soy protein. And according to physical analysis the food additive than can repace STPP is combination isolate soy protein and carrageenan as well on the analysis of sensory analysis.
Uji Potensi Biogas Eceng Gondok (Eichhornia crassipes) dengan Jeroan Ikan Patin (Pangasius sp.) dan Kotoran Kuda Multi Idola Tricia; Indah Widiastuti; Susi Lestari
Jurnal FishtecH Vol 6, No 1 (2017)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v6i1.4452

Abstract

This research used randomized block design with 2 repetitions as the group and five treatments. The treatments were the percentage of horse manure (KK) and waste catfish (LP): A1 KK (100%), A2 KK (75%) + LP (25%), A3 KK (50%) + LP (50%), A4 KK (25%) + LP (25%) and A5 LP (100%). The parameters observed were volume of biogas, biogas production rate and parameters on slurry includes pH, temperature, total solid, chemical oxygen demand and the ratio C/N. The results showed that the high volume of biogas produced by A1 was equal to 4,206.5 mL with a pH of 7.62 and 4.29% and a total solid ratio C/N 30.02. Biogas produced ranged between 520 to 4,206.5 mL. The acidity ranged from 7.62 to 6.23. The resulting temperature ranged from 29.56 to 30.79 °C. Total solid produced ranged between 4.29 to 5.66%. Chemical oxygen demand generated ranged from 55,880.5 to 117,361.1 mg/kg. Ratio C/N produced ranged from 7.29 to 30.02. The addition viscera of catfish effected on changed in pH, total solid, ratio C/N and the amount of biogas produced.
Pengaruh Ekstrak Apu-apu (Pistia stratiotes) terhadap Daya Simpan Fillet Ikan Patin (Pangasius sp.) yang Disimpan pada Suhu Dingin Olima Zega; Ace Baehaki; Herpandi Herpandi
Jurnal FishtecH Vol 6, No 1 (2017)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v6i1.4453

Abstract

The purpose of this research was to determine the effect of Pistia stratiotes extract on the shelf life of Pangasius fillet during storage at low temperature. The research used Factorial Randomized Design (FRD) with two factors and two replications. The first factor was the difference immersion Pangasius fillet fresh consist Pangasius fillet with immersion Pistia strtiotes extract (A0), Pangasius fillet with immersion Pistia stratiotes extract (A1) and storage time 5, 10, 15, 20 and 25 days. The parameters observed were weight loss, whiteness, peroxide value pH, Total Volatile (TVB), and Total Plate Count (TPC). The results showed that the difference immersion of Pistia stratiotes fillet significant effect (p<0.05) to the value of weight loss, it is suspected because of the polyphenolic compounds in the Pistia stratiotes extract is capable of inhibiting the enzyme activity of the meat. Whereas, the difference in storage time significantly affected weight loss, peroxide value, TVB, and TPC. Pangasius fillets with immersion Pistia strtiotes extract still fit for consumption until the 25th day
Pengaruh Variasi Suhu Terhadap Mutu Abon Ikan Ekonomis Rendah Selama Penyimpanan Yolanda Cicilia Br. Karo; Rodiana Nopianti; Shanti Dwita Lestari
Jurnal FishtecH Vol 6, No 1 (2017)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v6i1.4454

Abstract

The purpose of the research was to know effect of variations temperature on changes in quality of low economic shredded fish during storage. This research used Randomized Block Design (RBD) and Factorial Randomized Block Design (FRBD) with two factors treatments and two replications. The factors were the storage temperatures (40 ºC, 50 ºC, and 60 ºC) and storage time (7, 14, 21, and 28 days). The parameters in this research included chemical and sensory characteristics. The results showed the interaction between storage with storage temperature were significant effect on the water activity, total plate count, total yeast and moulds, appearance, and odor. Based on the analysis of variance (p >0.05) shows that differences storage temperatures (40 ºC, 50 ºC, and 60 ºC) didn’t give significant effect on moisture, fat, protein, and carbohydrate content during 28 days storage while there was significant effect on ash content. Based on sensory test, appearance, odor, flavor, color, and texture scores were range 7; that means the product is still accepted by panelists.
Analisis Kimia dan Sensoris Kerupuk Ikan yang Dikeringkan dengan Pengering Efek Rumah Kaca (ERK) Husni Mahfuz; Herpandi Herpandi; Ace Baehaki
Jurnal FishtecH Vol 6, No 1 (2017)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v6i1.4450

Abstract

Research was conducted to know sensory and chemical characteristic of fish crackers dried with dryer greenhouse effect. This research was used survey and laboratory method. It is observing fish crackers dried process used dryer greenhouse effect modified of air sirculations. The result of chemical analysis (water content, ash content, protein, fat, and carbohydrate) showed that H1 (first day) has higer water content and H3 (third days) has higest of mineral, protein, fats, and carbohydrate on inside room themperature 42.38 °C – 42.89 °C, and humidity 40%. Result of sensory test used paired comparation test is not differently between greenhouse effect H2 and H3 crakers with control on 1% level. But color of greenhouse effect crackers with control is different on 1% level. Color of greenhouse effect crackers whiter than control
Verifikasi Metode Uji Lemak Pakan Buatan Asmariani Asmariani; Amriani Amriani; Haslianti Haslianti
Jurnal FishtecH Vol 6, No 1 (2017)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v6i1.4455

Abstract

Verification method is required to generate data analysis with accurate and precise value corresponding to the standrad method. This study aims to verify fat analysis method by using direct extraction method. The study was conducted in Laboratorium Pengujian, FPIK, Universitas Halu Oleo. Fat analysis method verified was direct extraction method or soxhlet method. The results showed that all precision values from experiments I-VIII, consisting of repeatability and reproductibility, have RSD values (0.03 – 0.14) lower than 2/3 RSD Horwitz (1.99). The accuracy results (% Recovery) indicated similarly RSD, lower than 2/3 RSD Horwitz (1.33). Based on these results, it can be concluded that fat analysis method used in Laboratorium Pengujian, meet the pecise and accuray standard, and generates valid data and accounted for.
Analisis Kandungan Formalin, Pestisida, dan Jamur pada Beberapa Jenis Ikan Asin I Made Hadi Purnomo; Shanti Dwita Lestari; Ace Baehaki
Jurnal FishtecH Vol 6, No 1 (2017)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v6i1.4451

Abstract

Purpose of this research was to know formaldehyde content, pesticides (organochlorine and organofosfat), and molds on various type of dried salted fish. This research used survey methods, sampling and laboratory analysis. The fish used are salted siamese gourami fish (Trichogaster pectoralis), salted bagrid catfish (Hemibagrus nemurus), salted longjaw thryssa fish (Thryssa setirostris), salted snakehead fish (Channa striata) and salted fish anchovies (Stolephorus sp.). Result showed that salted snakehead fish (Channa striata) and salted anchovy fish (Stolephorus sp.) in August and September are positive to formaldehyde content. All tested samples were negative to pesticide residues. The result of molds test revealed that all samples still met National Food and Drug Agency (BPOM) RI 2009 standards which were less than 1x105 colonies/gram.
Diversifikasi Pengolahan Pempek Berbahan Baku Nasi dan Tepung Ikan Sepat Siam (Trichogaster pectoralis) Endang Lismawarni; Rodiana Nopianti; Shanti Dwita Lestari
Jurnal FishtecH Vol 6, No 1 (2017)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v6i1.4448

Abstract

The purposes of this research were to determine the chemical characteristics of siamese gourami (Trichogaster pectoralis) fish meal, and its application in steamed rice pempek. Different siamese gourami fish meal and tapioka starch ratio was added to steamed rice dought and the physicochemical and sensory characteristics of the end products were analysed. Physical variables product that were observed in the study included gel strength test and color test. Chemical variables observed were moisture, ash, fat, protein, carbohydrate, calcium, and phosphorus levels. Hedonic test was done on appearance, color, texture, aroma and flavor. The result showed, the gel strength value of steamed rice ranged from 181.1 gf to 451.9 gf, whiteness from 50.19 % to 67.96%, moisture content from 30.5% to 45.17%, ash content from 3.0% to 5.8%, protein content from 10.36% to 17.01%, fat content from 5.44% to 10.9%, carbohydrate content from 31.27% to 41.34%, calcium content from 26.58 mg/100 g to 58.35 mg/100 g, phosphorus from 14.43 mg/100g to 69.13 mg/100 g. Hedonic result for all attributes (appearance, aroma, texture, flavor, color) were ranged from dislike to intense like.
Karakteristik Edible Film Gelatin-Kitosan dengan Tambahan Ekstrak Genjer (Limnocharis flava) dan Aplikasi pada Pempek Haidir Ali; Ace Baehaki; Shanti Dwita Lestari
Jurnal FishtecH Vol 6, No 1 (2017)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v6i1.4449

Abstract

The purpose of this research was to observed the effects of yellow velvetleaf fruit estrats on the characteristics fruit extracts on the characteristics of gelatin-chitosan edible film and its application in pempek. The ability of film to inhibit the spoilage of pempek was also studied. This research used a Randomized Block Design (RBD) in the first stage and Design Randomized Factorial (DRF) in the second stage with two-factor and two repetitions. Factors treatment consists of velvetleaf extract concentrations (0, 10, 20%) and the storage time (0, 1, 2 days). The first phase edible film was characterized basedon solubility, thickness, water vapor transmission and the percent extension, the second phase while their ability to protect pempek produk were assessed though the changes on water content, total volatile base-N (TVB-B), total plate count (TPC) yeasts and molds of the products during storage 2 days. The results of the first phase of research showed the addition of extract yellow velvetleaf no significant effect on the solubility, thickness and water vapor transmission while give the significant effect on the percent extension. The results of the second phase research showed the interaction between the addition of yellow velvetleaf extract and storage time significant effect on water content, total plate count (TPC) and yeast fungi while the total volatile base-N (TVB-N) effect is no significant effect. The best treatment of the first study, was A1 (Extra yellow velvetleaf 10%). Activity antimicrobe, Solubility, thickness, water vapor transmission and the percent extension of each is 3.75mm, 98.14%, 0.18 mm, 7.40 g/m2.24jam, 63.66%. The best treatment of the second study is A1B1 (extract yellow velvetleaf 0% and first day of storage time). Water content, total volatile base-N (TVB-N), total plate count (TPC) yeasts and molds, respectively 54.68%, 9.3 mg/100 g, 7.22x103 CFU/g, and 5.32x104 CFU/g.

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