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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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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.
Pembuatan Serbuk Cangkang Keong Mas (Pomacea canaliculata L.) serta Aplikasinya sebagai Penjernih Air Sungai dan Pengikat Logam Berat Kadmium Eko Nopriansyah; Ace Baehaki; Rodiana Nopianti
Jurnal FishtecH Vol 5, No 1 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i1.3513

Abstract

This study aims to produce golden snail shell powder that can be used as a purifier and a metal binder on Musi River water. The method used was a randomized block design with two factors, namely the type of purifier treatment (A) consist of golden snails shell powder and shrimp shell chitosan. Purifier concentration factor (B) is 0%, 0.5% and 1%. Data obtained through several stages in a row of manufactured of golden snail powder, application of golden snail shell powder and shrimp shell chitosan, and analyzed the effect of golden snail shell powder and shrimp shell chitosan on turbidity, TDS, pH and Cd concentration of water river. 80 grams of golden snail shell obtained 20 grams of golden snail shell powder. The golden snail shell powder produced known as calcium carbonate (CaCO3). Aplication of golden snail shell powder in water river able to lowering the turbidity 75% at 0.5% concentration and 78% at 1% concentration, increase the value of TDS is still within the threshold in range of 391.5 to 604 ppm, and increasing the pH in range of 5-7 which is still within the tolerance limits corresponding Government Regulation Number 416 of 1990. However, the golden snails shell powder raise the river water Cd concentration from 0.00782 to 0.00815 ppm, while the shrimp shell chitosan capable to lowering the concentration of Cd in river water of 0.00048-0.000518 ppm.
Perubahan Mutu Ikan Gabus (Channa striata) Asap selama Penyimpanan Hariyanto Sakti; Susi Lestari; Agus Supriadi
Jurnal FishtecH Vol 5, No 1 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i1.3514

Abstract

The purpose of this reseach was to determine quality changes of smoked snakehead (Channa striata) during storage with different smoked conditions. The methods of this research used experimental methods and the data was discussed as a descriptive to compare. The parameters observed were chemical analysis such as moisture content, water activity (aw), protein content, fat content and microbiologycal analysis of fungi. In the first storage of smoked snakehead fish has nutrient ingredient are moisture content 41.42%, protein content 42.23%, fat content 2.84%. In the end storage nutrient ingredient of smoked snakehead fish are moisture content 63.20%, protein content 27.64%, fat content1.79%. Smoked snakehead fish was saved at normal temperature for 7 days has water activity and total of fungi colony smoked snakehead fish was save for 7 days is 2.409 x 102, but the fungi was not growth in the first storage.
Pemanfaatan By-Product dari Hasil Produksi Filet Ikan dalam Pembuatan Abon Joni Iskandar; Herpandi Herpandi; Rodiana Nopianti
Jurnal FishtecH Vol 5, No 1 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i1.3515

Abstract

The purposes of this research were to create a diversified product (shredded) made from bone of fish as an alternative on the utilization of by-product fishery products that was rich in calcium, and to know the chemical and sensory characteristics of shredded fish bones of snakehead (Channa striata), fish bones of mackerel (Scomberomorus commersoni), fish bones of machetes (Chirocentrus Dorab), and fish bones of putak (Notopterus notopterus). This research used a randomized block design with four treatments of different types of fish bone (A1 = Fish bones of snakehead, A2 = Fish bones of mackerel, A3 = Fish bones of machetes, A4 = Fish bones of putak). The parameters observed were chemical analysis (moisture content, ash, protein, fat, carbohydrates, calcium, and phosphorus) and sensory test that used hedonic test (appearance, colour, aroma, texture, and taste). The results showed that the treatment of the different types of fish bone significantly effect on levels of fat and phosphorus. The moisture content value of shredded fish bones were ranged from 3.16% - 4.93%, the ash content of 20.47% - 23.75%, the protein content of 5.66% - 8.04%, the fat content 15,13% - 24.54%, the carbohydrate content of 44.92% - 51.44%, the calcium content of 15.91% - 16.87%, the phosphorus content 7.48% - 12.29%, and a sensory test results on all attributes were ranged rather like to like. The best treatment based on test results was obtained in the treatment of sensory A2 (shredded mackerel fish bones).
Karakteristik Fisiko-Kimia dan Sensori Mie Kering dengan Penambahan Tepung Ikan Motan (Thynnichthys thynnoides) Riski Irsalina; Shanti Dwita Lestari; Herpandi Herpandi
Jurnal FishtecH Vol 5, No 1 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i1.3516

Abstract

The purpose of this research was to know the physicochemical and sensory characteristics of dry noodle with minnow carp (Thynnichthys thynnoides) fish meal addition. This research used the factorial randomized block design. The treatment was different fish meal concentration (0, 5, 10, 15, and 20%). The parameters of this research were chemical variables (water, ash, lipid, protein, carbohydrate, calcium, phosphorus content), physical variables (lightness, chroma and hue, hardness, tensile strength, elongation, water absorption) and sensoric variables (colour, aroma, taste and texture). The result showed that treatment gave signitificant effect on physical variables (water, ash, lipid, protein, calcium and phosphorus content), physic variables (lightness, chroma and hue, hardness, tensile strength, elongation) and sensoric variables (colour, aroma, taste texture), but there was no significant effect on carbohydrate content and water absorption. The best treatment was addition of M1 (100% wheat flour and 5% minnows carp fish meal). The concentration of water, ash, protein, lipid, carbohydrate, calcium, and phosphorus were 13.03%, 14.21%, 23.75%, 0.9%, 46.75%, 0.127%, 0.162%, respectively. The lightness, chroma, hue, hardness, tensile strength, elongation and water absorption were 58.4%, 18.6%, 71.1o, 1011.73 gF, 15.93 gF, 27.33%, 140.98%, respectively. Panelist scores for colour, aroma, taste and texture were 3.8 (rather bright yellow), 4 (not fishy), 4.08 (tastefull) and 4.08 (chewy), respectively

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