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 160 Documents
 10   11   12   13   14 
Analisis Lama Penyimpanan Kemplang Ikan Palembang yang Diproses dengan Panas dari Gelombang Mikro dan yang Digoreng Meriska Indriani; Filli Pratama; Hermanto Hermanto
Jurnal FishtecH Vol 8, No 2 (2019)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v8i2.10008

Abstract

Palembang fish crackers have a thick characteristic with a strong fishy aroma. Puffing of the thick fish cracker requires particular technique, for example the deep-frying techniques should use two different heating temperatures to obtain good quality of crackers. Another alternative method is to use heat from microwaves. One of the disadvantages of crackers that are processed with heat from the microwave is the easiness of the crackers lose its crispness. This study aimed to analyze the shelf-life of fish crackers puffed by microwave heat and deep-frying technique in some types of packaging. The research design was a factorial completely randomized design with two factors namely the type of packaging (polypropylene, nylon, metalized plastic) and type of crackers (microwaved and fried). Analysis of variance showed that all treatments have a significant effect on water content.  The indicator used for the prediction of shelf-life is water content. The water content changes during storage at room temperature for all treatments followed a first-order kinetic with the lowest k value for fish cracker packed in metalized plastic packaging with 57 days storage time (microwavable fish crackers) and 45 days (fried fish crackers)
Proporsi Konsumsi Rumah Tangga Pembudidaya Ikan Patin (Pangasius sp.) di Kecamatan Talang Kelapa Kabupaten Banyuasin Lia Perwita Sari; Rih Laksmi Utpalasari
Jurnal FishtecH Vol 9, No 1 (2020)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v9i1.10289

Abstract

The purpose of this study was to determine the characteristics and comparison of the level of household food consumption of catfish (Pangasius sp.) farmer’s in Talang Kelapa District. Determination of the location was done intentionally (purposive). The research sample was taken using the accidental sampling method. There are 17 groups of consumption catfish farmers at Talang Kelapa District while only 7 groups focus on catfish culture with a total of 82 people so the sample is 20 people. The data used include primary data and secondary data. Data were analyzed descriptively qualitative and quantitative descriptive. Researchers used qualitative methods by analyzing the characteristics of each respondent. The proportion of household consumption of catfish farmers was analyzed using tabulation. The results showed that respondents aged between 29-52 years, had an average number of family members of 3 people and the highest level of education at the elementary school level. The household consumption pattern of Catfish Farmers (Pangasius sp.) at Talang Kelapa District are dominated by non-food consumption which is Rp.2,851,000/month while food consumption is only Rp.987,361.11. This is indicated by the percentage of food consumption by 25.73% and non-food consumption by 74.27%.
Evaluasi Fisik Sediaan Krim Tabir Surya dari Bubur Rumput Laut Kappaphycus alvarezii dan Turbinaria conoides Rini Yanuarti; Nurjanah Nurjanah; Effionora Anwar; Ginanjar Pratama
Jurnal FishtecH Vol 10, No 1 (2021)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v10i1.13883

Abstract

Seaweed is one of the aquatic commodities which has many bioactive compounds. This bioactive compound is widely used in the cosmetic industry. In the cosmetic industry, usually has only one species of seaweed was used. The use of a combination of two seaweeds has not been widely used, therefore this study aims to determine the best sunscreen cream from the physical evaluation results of Kappaphycus alvarezii and Turbinaria conoides. The stages in this study were the making of seaweed porridge, formulation of sunscreen cream, and physical evaluation which included homogeneity, consistency of cream, cycling test, and organoleptic. In the homogeneity observation and cycling test, it was found that all treatments (cream concentration 0%, 10%, 20%, and 30%) had homogeneous and stable properties. The best cream consistency results were found in cream with 30% concentration (370x10–1). In organoleptic observations (appearance, color, and aroma) all creams with the addition of seaweed (cream concentration 10%, 20%, and 30%) were not significantly different. However, when compared to cream with 0% concentration, the results were significantly different. In this study, the sunscreen cream with the addition of 30% concentration of the combination of K. alvarezii and T. conoides is the best cream.
Karakteristik Sensoris Chikuwa dengan Perbedaan Bahan Baku Surimi Ikan Dwi Inda Sari; Siti Hanggita Rachmawati; Herpandi Herpandi; Reistha Warayu
Jurnal FishtecH Vol 10, No 1 (2021)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v10i1.13117

Abstract

        Increased production of aquacultured freshwater fish, such as Pangasius pangasius, Oreochromis niloticus, and Clarias batrachus, wich have low commercial value as potential alternative raw materials for surimi. This study aimed to determine the sensory characteristics of chikuwa produced using different raw materials of surimi and increase the diversity of processed fishery products that are highly nutritious with recommended physical quality. This research used the randomized block design (RBD) method with three repetitions. The treatment used were the difference in raw materials of surimi, P1 (Pangasius pangasius), P2 (Oreochromis niloticus) and P3 (Clarias batrachus). Parameters in this research included physical analysis of surimi (gel strength), chemical analysis of surimi (protein content and moisture content), and chikuwa sensory analysis. The results showed that Pangasius pangasius had a significant effect on surimi gel strength, surimi protein content and surimi water content, but had no significant effect on Oreochromis niloticus and Clarias batrachus. Based on the chemical analysis results, all raw materials for surimi have met the standard of SNI 01-2694-2013 except for Pangasius pangasius surimi protein (11,94%). Different raw materials of surimi had a significant effect on the appearance, taste, color, and texture of the organoleptic test. However, it had no significant effect on the chikuwa aroma parameters. Chikuwa (P1) produced the best characteristics from an organoleptic.
Pengaruh Waktu Penyangraian Beras terhadap Komponen Bioaktif pada Bekasam Ikan Nila (Oreochromis niloticus) Rinto Rinto; Indah Widiastuti; Susi Lestari; Dwi Inda Sari; Putri Ayu Anisa
Jurnal FishtecH Vol 10, No 1 (2021)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v10i1.14235

Abstract

The objective of this research was to determine the effect of rice roasting time on bioactive compounds in bekasam from tilapia. This research used a Randomized block Design with four treatments. The treatments were the production of bekasam used rice (as a control) and rice with roasting time (0, 5, 10, 15 minutes). The parameters observed were acidity level (pH), lovastatin, peptide, and n-amino contents. The results of this study indicate that, roasting rice had a significant effect on the lovastatin content (54.35-57.73 ppm), where the highest lovastatin content was bekasam was produced by rice treatment (control). Rice roasting gived no significant affect to the pH value (6.12-6.35), peptide (9.24%-14.28%), and n-amino (0.014%-0.028%). Based on results of the research, fermentation bekasam process of tilapia fish with rice and rice roasting in the vacuum packaging has not been perfect.
Pengaruh Lama Presto dan Konsentrasi Natrium Bikarbonat (NaHCO3) terhadap Karakteristik Tepung Tulang Ikan Tenggiri (Scomberomorus commerson) Eris Fianty; Yulia Oktavia; Made Suhandana
Jurnal FishtecH Vol 10, No 1 (2021)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v10i1.12239

Abstract

Most fish processing industries only use fish meat as raw material for industry. Whereas fish bones are contain high mineral content needed by the human body and can be utilized as high calcium fishbone meal. Fishbone meal in this reaseach was made from waste from the fishery industries in Tanjungpinang, Riau Islands. Mackerel fishbone meal was made in several steps consist of preparation of raw materials, boiling of fishbones, washing and cleaning of the bones, presto processing of fish bones with the addition of sodium bicarbonate (NaHCO3), drying, siege and sieving. The purpose of this study is to determine the effect of presto duration and concentration of NaHCO3. This research was conducted by the factorial randomized block design method (RAKF) with two factors: duration of presto (2 hours (P1) and 4 hours (P2)) and concentration of NaHCO3 (0% (N1), 1% (N2) and 2% (N3)). The results showed that the duration of presto treatment and the concentration of sodium bicarbonate (NaHCO3) had a significant effect on the 5% level of yield but not significant on calsium content. The best results showed on 2 hours presto with addition NaHCO3 1%. The best treatment was used as a sample to measure the chemical characteristics of mackerel fish bone meal. Fish bone meal obtained 4.86% water content, 69.84% ash content, 3.72% protein content, 17.21% fat content, 12.56% phosphorus content, and 0.46% crude fiber. The chemical content of fishbone meal has been appropriate with Indonesian Nasional Standard.
Karakteristik Tepung Tulang Ikan Tuna Sirip Kuning (Thunnus albacares) sebagai Sumber Kalsium dengan Perlakuan Suhu Pengeringan yang Berbeda Anhar Rozi; Nabila Ukhty
Jurnal FishtecH Vol 10, No 1 (2021)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v10i1.13154

Abstract

The raw material used in this study was yellowfin tuna (Thunnus albacares) bone from tuna fillet processing in tuna freezing company. The aimed of this study was produce bone meal as a source calsium. This research consited of two stage, first stage was making fish bone meal and second stage analysis of chemical, heavy metal, calsium and microbial content of fish bone meal. This study used different drying temperature treatment (90 oC, 100 oC, dan 110 oC), and than was analyzed descriptively. Yellowfin tuna (Thunnus albacares) bone meal which was drying temperature treatment at 110 oC had yield (19.37%). The proximate of yellowfin tuna bone meal indicated the best treatment at 110 oC with water content, ash content, protein content, fat content, calcium content were 9.27%, 59.7%, 12.65%, 7.75% and 20.47% respectively. The heavy metal (Cu, Pb, and Cd) and microbial analyzed was safe category according SNI for all treatments.
Perendaman Pempek dengan Larutan Kitosan sebagai Edible Coating dan Pengaruhnya terhadap Umur Simpan Puspa Ayu Pitayati; Herpandi Herpandi; Susi Lestari; Siti Ayu Ulfadillah
Jurnal FishtecH Vol 10, No 1 (2021)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v10i1.14418

Abstract

Pempek yang disimpan pada suhu ruangan memiliki umur simpan yang relatif singkat dan mudah mengalami kemunduran mutu produk. Pada penelitian ini pempek dilapisi oleh larutan kitosan 2% dengan perbedaan waktu perendaman (0, 10, 20, 30 menit) guna mengetahui pengaruh larutan kitosan sebagai coating pempek terhadap lamanya penyimpanan pempek pada suhu ruangan. Metode penelitian menggunakan rancangan split plot utama dengan 2 faktor perlakuan dan tiga kali pengulangan. Faktor perlakuan meliputi perbedaan waktu penyimpanan pada suhu ruangan (T0 = 0 hari, T1 = 2 hari, T3 = 3 hari, T4 = 4 hari) dan waktu perendaman pempek pada larutan kitosan (R0 = 0 menit, R1 = 10 menit, R3 = 20 menit, R4 = 4 menit). Untuk parameter pengamatan berupa kadar air, derajat keasaman (pH), kadar protein, Total Plate Count (TPC), Total Volatil Base (TVB), serta uji organoleptik. Hasil penelitian diperoleh nilai kadar air, pH, kadar protein, TPC dan TVB berpengaruh nyata terhadap kedua faktor perlakuan (T dan R). Begitu juga interaksi antara kedua faktor perlakuan berpengaruh nyata terhadap nilai pH, TPC dan TVB. Hasil Uji Kruskal Wallis waktu perendaman larutan kitosan sebagai coating pempek dengan nilai sensori pempek berpengaruh tidak nyata terhadap rasa pempek, namun berbeda nyata terhadap parameter tekstur, kenampakan, aroma, maupun warna pempek.
Desain Pangan Instan Gizi Khusus Lansia Berbasis Binte Biluhuta Diperkaya Nanomineral Tulang Ikan Bambang Riyanto; Wini Trilaksani; Vegatarani Aulia Azzahra
Jurnal FishtecH Vol 9, No 2 (2020)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v9i2.9923

Abstract

Various instant foods for the elderly began to be developed. Binte biluhuta is an indigenous nusantara soup from Gorontalo with the main ingredient are corn and skipjack. The unique characteristic of soup is potential became special food that can be served for elderly, how ever the calcium content that is very low and the presence of oxalic acid still being abstacle. Fish bone was a natural source of calcium. The research objectives were to design special nutrient instant food for elderly based on binte biluhuta indigenous food from Gorontalo enriched with fish bone nanomineral. The research included calcination of fish bones at a temperature of 600 ?C for 6 hours and reduced the size with nanomilling became nanomineral. Binte biluhuta cream soup was designed according to the Recommended daily intake (RDI) of the elderly. Characteristics quality was determined in order to develop microwave cooking. Particle size of nanomineral catfish bone was 70-100 nm, white color and contained 852000 ± 15.08 mg/Kg calcium, phosphorus 146300 ± 43.89 mg/Kg and magnesium 4410 ± 0.44 mg/Kg. Binte biluhuta instant cream soup with rasio of corn and fish 15: 1 served using microwave cooking and fortified 0.84 g nanomineral fish bone from 30 g binte biluhuta instant cream soup, contained 57470.39 ± 57.87 mg/Kg amino acids and 1.08 ± 0.06 mg/Kg oxalic acid. Binte biluhuta instant cream soup as much 30 g can fulfilled the needs of elderly calcium 51.47% and energy 88.65 Kcal.
Karakteristik Sensoris Ikan Lele Sangkuriang (Clarias gariepinus) Berbumbu dengan Perbedaan Teknik Budidaya dan Ukuran Ikan Selly Ratna Sari; Guttifera Guttifera; Raudhatus Sa’adah; Elmeizy Arafah
Jurnal FishtecH Vol 9, No 2 (2020)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v9i2.12993

Abstract

This research aims to determine  preference level for catfish (Clarias gariepinus) spiced with differences technique in organic Aquaculture and non-organic Aquaculture as well as differences in fish size. This research treatment used the method of aquaculture and difference in the size of fish. Aquaculture method (A) namely A1= Conventional and A2= Organic while the second treatment was the difference in the weight of fish (B) namely B1= 100 g, B2= 200 g and B3= 300 g. The spiced catfish was cooked by way of deep-fried Further sensory testing.  The method used in this research was the method of experimentation and statistical analysis used  the Friedman Conover test.  The results indicated that fish had the best texture, aroma and taste in the A2B1 treatment.

Page 12 of 16 | Total Record : 160

 10   11   12   13   14 

Filter by Year

2012 2023


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