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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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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.
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.

Page 3 of 16 | Total Record : 160

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