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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 160 Documents
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Aktivitas Antioksidan dan Evaluasi Fisik Sediaan Krim Tabir Surya dari Bubur Rumput Laut Turbinaria conoides dan Serbuk Daun Kelor (Moringa oleifera) Rini Yanuarti; Dede Komarudin; Ginanjar Pratama
Jurnal FishtecH Vol 10, No 2 (2021)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v10i2.15334

Abstract

Moringa and brown seaweed (T. conoides) are known as natural ingredients that are good for the human body. One of them was a good bioactive component as a cosmetic. Research on the combination of these two ingredients has never been done. The aims of this study were to determine the best sunscreen cream from the combination of Moringa leaves and T conoides. In this study, several stages were carried out, namely the production of seaweed porridge and Moringa leaf powder,  and formulation of cream preparations with the ratio treatment of T. conoides. and Moringa, namely 1:1 (S), 1:2 (T), 2:1 (U) and control/without treatment (R). The tests included antioxidant and evaluation of physical parameters of sunscreen cream preparations. Evaluation of physical parameters included centrifugal test, emulsion type, globule diameter, and organoleptic. Antioxidant activity test showed that cream S was significantly different (p<0.005) from cream T and cream U, and it was strong antioxidant activity. The centrifugal test for all treatments showed that all cream preparations were stable because there was no phase separation. The type of emulsion in all treatments was O/W. The diameter of the globules in all treatments had sizes that were still within the allowable range. The organoleptic results on the color and aroma parameters of each cream were not significantly different (p<0.005) in all treatments. These results are different from the appearance parameters because cream S and T are significantly different (p<0.005). Cream S is the best cream in this study from the antioxidant activity and all evaluation parameters.
Karakteristik Fisik dan Sensoris Kemplang Asap Ikan Gabus (Channa striata) dengan Penambahan Asap Cair Herpandi Herpandi; Rinto Rinto; Indah Widiastuti; Sherly Ridhowati; Wulandari Wulandari; Puspa Ayu Pitayati; Eklin Meinatsya Putri
Jurnal FishtecH Vol 9, No 2 (2020)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v9i2.10255

Abstract

Crackers is a product made through a roasting process. This study aims to determine the effect of the addition of liquid smoke on the physical and sensory characteristics of snakehead fish crackers (Channa striata). This research method used a randomized block design (RBD) with one treatment factor and was carried out with 3 replications. The treatment used was the difference in the concentration of liquid smoke (0%, 2.5%, 5%, and 7.5%). The stages of this research include physical analysis (crispness) and sensory analysis (appearance, aroma, taste, and texture). The results showed that the treatment of different concentrations of liquid smoke had no significant effect on crispness (525.67 gf-580.67 gf). The results of sensory analysis showed that the treatment of different concentrations had a significant effect on appearance, aroma and taste, but had no significant effect on the texture of kemplang. The best treatment of this research is the A1 treatment with a liquid smoke concentration of 2.5%.
Karakteristik Mutu Kimia Ikan Asap Pinekuhe Kabupaten Kepulauan Sangihe Jaka Frianto Putra Palawe; Ketut Suwetja; Lucia C. Mandey
Jurnal FishtecH Vol 9, No 1 (2020)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v9i1.11516

Abstract

Ikan asap pinekuhe merupakan suatu produk olahan hasil perikanan yang menjadi ciri khas Kabupaten Kepulauan Sangihe. Produk ini hanya bisa didapatkan di sekitaran Kepulauan Sangihe sehingga menjadi ciri khas daerah. Tujuan dari penelitian ini yaitu untuk mengetahui karakteristik mutu kimia dari ikan asap pinekuhe. Penelitian ini dilakukan menggunakan Rancangan Acak Kelompok (RAK) dengan 3 kali ulangan, dengan variabel pengamatan sebagai berikut; (A) Sampel dari Kecamatan Tahuna, (B) Sampel dari Kecamatan Tabukan  Tengah, (C) Sampel dari Kecamatan Manganitu. (D)Sampel dari Kecamatan Tabukan Utara. Kesimpulan dari penelitian ini adalah ikan asap pinekuhe memiliki mutu kimia yang sesuai dengan Standar Nasional Indonesia (SNI) dengan tidak ada perbedaan signifikan antara tiap-tiap perlakuan/lokasi produksi. Rincian sebagai berikut; Kadar air terendah yaitu 55% dan tertinggi 59%, Kadar NaCl terendah yaitu 0.76% dan tertinggi 1.03%, kadar histamine terendah yaitu 40.9 mg/kg dan tertinggi yaitu 55.1%, Kadar Total Volatil Base Nitrogen (TVB-N) terendah 19.7 mgN/100g dan tertinggi 29.7 mgN/100g.
Karakteristik Saus Jeroan Cumi-Cumi dengan Penambahan Karagenan Sebagai Stabilizer Chindya Lucky Pratiwi; Susi Lestari; Indah Widiastuti
Jurnal FishtecH Vol 10, No 2 (2021)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v10i2.15418

Abstract

Utilization of squid (Loligo sp) viscera waste with high levels of production and consumption of squid in the community. This study aims to determine the characteristics of squid (Loligo sp) viscera sauce with the addition of carrageenan as a stabilizer. This study used a randomized block design for parametric statistical data analysis and Kruskal-wallis method for non-parametric statistical data analysis. In this experiment, there were 4 treatments with 3 replications. The parameters used consisted of chemical parameters (moisture content, ash content, protein content, and carbohydrate content), physical analysis (viscosity and total dissolved solids) and sensory analysis (appearance, aroma, taste and consistency). The results showed that the squid viscera sauce with the addition of carrageenan had a significant effect on moisture content, ash content, protein content, carbohydrate content, viscosity and total dissolved solids. The sensory analysis results showed that the treatment had a significant effect on the appearance and consistency values, but had no significant effect on smell and taste values of the resulting squid viscera sauce.
Smart Label Based on Red Cabbage Extract (Brassica oleracea) as an Indicator of Freshness of Tuna Fillets at Chiller Temperature Deli Silvia; Anisah Nur Nabilah Ishaq; Wiwi Prastiwinarti
Jurnal FishtecH Vol 10, No 2 (2021)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v10i2.15117

Abstract

Tuna fillets are considered good media for the growth of microorganisms because it contains a high protein level. In order to determine the rottenness of the tuna fillet, smart packaging is needed. Research has been carried out on making smart labels based on red cabbage extract as an indicator of the freshness of tuna fillets at chiller temperatures. The purpose of this research was to find the best pH variation of red cabbage extract for use as a tuna fillet indicator label. The indicator labels were made with variations in pH 2, 5, 8, and 11. The tests conducted in this research including mean RGB labels, pH tests, and organoleptic tuna fillets. This research used a Completely Randomized Design (CRD) method which consists of two repetitions for each test. The test was carried out for 8 days and tested every 2 days. From this research, it was found that the pH 2 label was the best pH variation to monitor the freshness of tuna fillets. The color change of the label occurred on the 4th day when the mean RGB label pH 2 was 168.802 ± 1.093 and the pH of the tuna filet was 6.11 ± 0.16. The organoleptic score had exceeded the sensory limit on day 4 of all parameters with the appearance, smell, and texture scores being 3.8 ± 1.0, respectively; 4.6 ± 0.8; 4.8 ± 1.4. The pH 2 label was chosen since there was a color change from pink to purple when detecting spoilage in tuna fillets.
Pengenalan dan Pemanfaatan Ikan Tembakul (Boleophthalmus pectinirostris) sebagai Bahan Baku Pembuatan Nugget dalam Upaya Pemenuhan Gizi Masyarakat Pesisir di Masa Pandemi Covid-19 Tri Adi Wibowo; Desy Sasri Untari; Rohmatul Anwar; Novita Novita
Jurnal FishtecH Vol 10, No 2 (2021)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v10i2.15186

Abstract

Pandemic Covid-19 require for the implementation of restrictions on social interaction and outdoor activities. A decrease in the activity if it lasts a long time will have an impact on the decline in the income of the community. This is an effect of the purchasing power of the basic needs as well as the fulfillment of nutrition. While the conditions of the pandemic requires the fulfillment of nutrition, especially protein as a nutrient in maintaining the durability of the body. Mudskipper (Boleophthalmus pectinirostris) can be a cheap source of protein and easily obtainable by the people who live in the coastal region. This study aims to introduce the coastal communities in the Village Sriminosari, East Lampung Regency against potential mudskipper as a source of protein that are easily obtained during a pandemic without having to conduct operations from the sea, and strategies to increase its economic value with processed into fish nuggets. Research methods include field survey, observation or direct observation, discussion and interviews using research instruments in the form of questionnaires. Respondents were selected using the method of withdrawal of random samples of simple (simple random sampling). Testing of raw materials mudskipper using sheets of organoleptic test raw material in accordance with SNI 2729-2013. Test sensory processed nuggets using sheet test sensory tools reference SNI 2346:2015. The results of the research show the value of organoleptic mudskipper as a raw material that is 7,59 ? µ ? 7,73, and the value of the test sensory mudskipper nugget amounted to about 7.42? ? ? 7,74. This study provides knowledge to the community that mudskipper can be utilized in the fulfillment of nutrition, especially protein, answer the public stigma that mudskipper non-toxic and can be consumed as well as pose a public initiative to develop nuggets but by utilizing the raw material of other types of fish are abundant in the current season, but have no economic value in terms of price.
Aktivitas Antibakteri Kitosan dari Tulang Rawan Cumi-Cumi (Loligo sp.) Terhadap Bakteri Staphylococcus aureus dan Escherichia coli Laode Muhamad Hazairin Nadia; La Ode Huli; Waode Nilda Arifiana Effendy; Frets Jonas Rieuwpassa; Imra Imra; Nurhikma Nurhikma; Eko Cahyono
Jurnal FishtecH Vol 10, No 2 (2021)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v10i2.14386

Abstract

Squid (Loligo sp.) is one of fisheries commodities export in Indonesia. Squid has cartilage that can be utilized in the food and non-food sectors. The inner skin of the squid cartilage contains chemical compounds are chitin and chitosan. The objectives of this research are to produce chitosan from squid cartilage and tested the antibacterial effectiveness of chitosan in bacteria Staphylococcus aureus and Escherichia coli. The research method was carried out in twophase; the manufacturing phase of chitosan from squid cartilage and the testing phase for the antibacterial activity of chitosan. The results of the first phase of this study indicate that the chitosan produced meets the quality standards of chitosan with water content 7.82% (bk), ash content 0.57% (bk), nitrogen content 3.18% (bk) and degree of deacetylation 87.43%. Further more the results obtained in the second phase showed that the higher of chitosan concentration, the greater of inhibition zone in the tested bacteria. The best antibacterial activity was found at 0.8% chitosan concentration, with an inhibition zone of 12.8 ± 0.06 mm in E. coli and 11.1 ± 0.12 mm in S. aureus. At a concentration of 0.8% showed a greater inhibitory value when compared to 70% alcohol.
Nilai Proksimat dan Profil Asam Amino Ikan Sembilang (Paraplotosus albilabris) dari Perairan Bintan, Kepulauan Riau Iswandi Iswandi; Yulia Oktavia; Made Suhandana; Aidil Fadli Ilhamdy
Jurnal FishtecH Vol 10, No 2 (2021)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v10i2.15388

Abstract

Eeltail catfish (Paraplotosus albilabris) is a type of marine fish that has high nutritional content but is still rarely used further. In this study, we examined the proximate content and types of amino acids found in the flesh and skin of eeltail fish (Paraplotosus albilabris). The method used in this research is measurment of morphometric, proximate content and amino acids contained in flesh and skin of eeltail catfish The result of this study showed flesh contained 16.98% protein, 1.36% ash, 79.95% water, 1.12% fat, and 0.59% carbohydrates, respectively. On the skin, there was 33.49% protein, 1.41% ash, 64.26% water, 0.36% fat, and 0.48% carbohydrates. Meat had an essential amino acid yield of 84,222.14 mg/kg (52.97%) and skin had 76,429 mg/kg (30.45%), The amount of non-essential amino acids was 74,795.7 mg/kg (47.03%), and the amount of skin was 174.669 mg/kg (69.57%). 
Mutu Kerupuk Ikan Tenggiri dengan Penggunaan Jenis Pasir yang Berbeda Sebagai Media Penyangraian Rissinta Mahdalena; Sumardianto Sumardianto; A. Suhaeli Fahmi
Jurnal FishtecH Vol 10, No 2 (2021)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v10i2.15320

Abstract

“Kerupuk” are served after the cooking process which can be done by frying in oil, roasting with sand or by grilling. “Kerupuk” cooking process by sand roasting is known to strengthen the taste and reduce the risk of rancidity during storage. The type of sand used in sand roasting generally depends on the availability of sand near the production site. This study is aimed to determine the effect of using different types of sand on the cooking process and to determine the best type of sand that can be used. This experimental laboratory research was carried out with a completely randomized design (CRD). The experimental treatments tested were river sand (S), beach sand (P) and mixed sand (C) where each experimental treatment was tested with three replications. The quality tests of sand-roasted spanish mackerel ‘kerupuk’ were hedonic sensory value, moisture content, efflorescence value, crispness, Scanning Electron Microscopy (SEM) and color test. Nonparametric data were analyzed by Kruskall-Wallis and Mann-Whitney follow-up test. Parametric data from moisture content, efflorescence value, crispness and color were analyzed by ANOVA and Tukey HSD follow-up test. The results of the Tukey HSD test showed that different types of sand produce “kerupuk” with different moisture content and efflorescence, where P produced the lowest water content and the largest efflorescence, while for the crispness of P gives different results from S but both P and S produce the same crispness as C. The best sand that can be used for roasting mackerel “kerupuk” was beach sand with efflorescence value of 72.71 ± 0.92% and crispness of 2.020.15 ± 219.79 gf. The microstructure test results of “kerupuk” roasted in beach sand also showed looser and more porous tissue.
Karakteristik Mikrobiologi dan Kimia Susu Kefir dari Susu Biji Lotus (Nolumbo nucifera) Zubai Zubai; Ace Baehaki; Rinto Rinto; Sherly Ridhowati Nata Iman; Muhammad Hendri
Jurnal FishtecH Vol 11, No 1 (2022)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v11i1.17513

Abstract

This sudy aims to determine the effect of increasing of the concentration of lotus milk on the chemical and microbiological properties of kefir milk. This research method using a Randomized Block Design (RBD) with different treatment concentration lotus milk with 5 levels of treatment (A0 100 % cow’s milk and 0 % lotus seed milk, A1 75 % cow’s milk and 25 % lotus seed milk, A2 50 % cow’s milk and 50% lotus seed milk, A3 25 % cow’s milk and 75% lotus seed milk, A4 0 % cow’s milk and 100% lotus seed milk) and repeated 3 times. The treatment parameters observed included chemical analysis (total lactic acid, total alcohol an pH) and microbiological analysis (total lactic acid bacteria). The result showed that the addition of the concentration of lotus milk and cow’s milk in making kefir had a significant effect on the value of the degree of acidity, total lactic acid, total alcohol and total lactic acid bacteria. The value of the degree of acidity ranges from (3.57-3.99), the total lactic acid ranges from (0.52-1.04%), the total alcohol ranges from (0.56-1.10%) and the total lactic acid bacteria ranges from (8.52-8.60 Log cfu/ml).

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