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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
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Uji Potensi Biogas dari Limbah Jeroan Ikan Patin (Pangasius sp.) dan Campuran Kiambang (Salvinia molesta) secara Anaerob Batch Wahyu Kurniawan; Herpandi Herpandi; Susi Lestari
Jurnal FishtecH Vol 5, No 1 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i1.3517

Abstract

The purposed of this research to utilizing biomass of salvinia and viscera waste mixture of catfish as the biogas resource. The method of this research used experimental method at batch anaerob reactor and absortion carbon atom used NaCl and NaOH solution. The result of this research analysis used describtion method. The observed of parameter included rate analysis and accumulation of biogas production and metana, also parameter at slurry incuded temperature, pH, chemical oxygen demand, total solid, volatile solid and ratio C/N. The conclusion value of pH from this research between scale 1:2 (A1 reactor) and scale 1:1 (A2 reactor) is 7.9 and 7.15. COD in 5700 and 6400. C/N ratio in 5.19 and 5.96. The result indicated the different composition of subtrat slurry from salviana and vistera waste mixture of catfish in scale 1:2 (A1 reactor) produced biogas accumulation and metana the most than A2 reactor.
Kualitas Ikan Gabus (Channa striata) Asap yang Dibuat dengan Alat dan Sumber Asap yang Berbeda Hali Murdani; Agus Supriadi; Susi Lestari
Jurnal FishtecH Vol 5, No 1 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i1.3518

Abstract

This study attempts to know the quality of snakehead (Channa striata) being smoked by tools with different resources of the smoke. This study was conducted from April 2015 until May 2015 in Complex Independent Kayu Agung, Bioprocess Laboratory of Chemical Engineering, Faculty of Engineering, Technology Laboratory of Fisheries, Faculty of Agriculture, University of Sriwijaya, and the Central Laboratory of Agro Industry Bogor. The method used is a randomized block design factorial (RAKF). This research used treatment were tools (system cabinet, conventional systems) and resources of the smoke (wood-fighting, shell). The parameters observed were proximate analysis (moisture content, protein content, fat content, ash content, carbohydrate content) levels of benzo[a]pyrene and benzo[a]anthracene. Based on the test design randomized factorial (RAKF), treatment of tools with different resources of the smoke (p>0.05) showed the results of analysis of water content, protein content, fat content varies for each treatment, while ash and carbohydrate content showed the results is not different for each treatment. The observation of the levels benzo[a]pyrene analysis on smoked snakehead (Channa sriata) (p>0.05) showed different results for each treatment and results of benzo[a]anthracene analysis showed different for each treatment. The results of analysis of benzo[a]pyrene was below the maximum threshold of Indonesian National Standard, FAO and WHO.
Karakteristik Fisik, Kimia dan Sensoris Abon Ikan dari Berbagai Ikan Ekonomis Rendah Hendra Permana Aditya; Herpandi Herpandi; Susi Lestari
Jurnal FishtecH Vol 5, No 1 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i1.3519

Abstract

The purpose of this research was to investigate the characteriztics of phisycal, chemical, and sensory shredded fish from various low economic fish. The research was conducted on November until December 2015. By using experimental laboratory methods and data analysis was performed descriptively. The results showed the average value of The water content of Tinfoil Barb, Minnows Carp, Serandang Fish and Bonylip Barb were 11.89%, 8.37%, 8%, and 6.94%. While the ash content that produced by Tinfoil Barb, Minnows Carp, Serandang Fish and Bonylip Barb were 23.65%, 23.09%, 22.17% and 21.9%. Protein content that produced by Tinfoil Barb, Minnows Carp, Serandang Fish and Bonylip Barb were 21.14%, 20.71%, 19.21% and 16.8%. Fat content that produced by Tinfoil Barb, Minnows Carp, Serandang Fish and Bonylip Barb were 21.23%, 20.1%, 19.81% and 17.77%. Carbohydrate content that produced by Tinfoil Barb, Minnows Carp, Serandang Fish and Bonylip Barb were 31.64%, 29.53%, 29.3% and 26.74%. The average value of lightness was from 51.2%-55.43%, Chroma 22%-24.53%, Hue 52.4%-56.67%.
Pengaruh Metode Pemasakan Terhadap Komposisi Kimia dan Asam Amino Ikan Seluang (Rasbora argyrotaenia) Pramita Utami; Susi Lestari; Shanti Dwita Lestari
Jurnal FishtecH Vol 5, No 1 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i1.3520

Abstract

The purpose this study was to determine the effect of different cooking methods (boiling, steaming, and deep frying) on chemical and amino acids composition of silver rasbora fish (Rasbora argyrotaenia). This method used completely randomized design (CRD) with three replications. Fresh silver rasbora served as control. During cooking, temperature was measured using thermocouple every minutes until done. The result showed that different cooking methods contributed to changes in chemical dan amino acid composition of silver rasbora fish. Steaming was the best method to maintain the high protein level of fish composed to boiling and deep frying. Results of analysis showed that the lowest water content (7.85%) was fand in deep fried fish while the lowest fat level was found in steamed fish with the value of 2.05%. The highest protein level was found in steamed fish is (12.223 mg/mL). Glutamic acid, leucine, proline and lysine were in high proportion of amino acid content in silver rasbora fish.
Pemanfaatan Air Cucian Surimi Belut Sawah (Monopterus albus) dalam Pembuatan Edible Film Dewi Shinta; Agus Supriadi; Shanti Dwita Lestari
Jurnal FishtecH Vol 5, No 1 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i1.3521

Abstract

The purpose of this research was to obtain edible film that meet physical and chemical characterictics of Japan Internasional Standard (JIS). This research was conducted from June 2015 to December 2015. This research used the randomized bloc design with one factor, the addition of eel surimi waste water (0 mL, 12 mL, 15 mL dan 18 mL). The observed parameters included chemical (water activity) and physical (thickness, percent of elongation, vapor transmission rate) characterictics. The results showed that there were no significant effects on thickness water activity, vapor transmission rate and percent of elongation. Furthermore, the edible film met Japan Industrial standard (JIS) based on thickness 0.139 to 0.214 mm, vapor transmission rate 3.514 to 7.133 g/m2/jam and the percent of elongation 106.22% to 174.55%.
Aktivitas Reduksi Merkuri pada Bakteri yang Diisolasi dari Air dan Sedimen di Sungai Musi Titik Fadilah Amelia; Ace Baehaki; 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.v5i1.3522

Abstract

This study aims to isolate mercury resistant bacteria from water and sediment in Pulau Salah Nama which located on the River Musi Palembang, characterized mercury resistant bacteria growing at the highest concentration of HgCl2 and test the power of these bacteria in reducing mercury. The research was conducted from June 2015 until September 2015 using experimental methods laboris and descriptive data analysis. Reasecrh consissted of several stages, including sampling, bacterial isolation, characterization to determine the type of bacteria and mercury reducing power of bacteria. Isolation of bacteria produced 10 isolates. A1 was bacteria isolated from water and A2 was bacteria isolated from sediment. From 10 isolates selected 2 isolates of the higest concentration of HgCl2. Selected isolate A1 have the lowest mercury reduction power of 39.26% and selected isolate A2 have the highest mercury reduction power of 65.93%. In control medium without inoculant a decline in mercury concentration of 39.44%. Based on the characterization of the bacteria biochemical activity known A1 and A2 were Bacillus subtilis
PENGUJIAN AKTIVITAS ANTIOKSIDAN EKSTRAK BUNGA LOTUS (Nelumbo nucifera) Romadanu Romadanu; Siti Hanggita; Shanti Dwita Lestari
Jurnal FishtecH Vol 3, No 1 (2014)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v3i1.3523

Abstract

The purpose of this research was to observe antioxidant activity of lotus leaves extract (Nelumbo nucifera). The extraction  process was carried out using three different solvents namely methanol, ethyl acetate and n-hexane. The observed parameters were extraction yields phytochemical compounds (alkaloid, flavonoid and tanin) and antioxidant activity using DPPH method. The results showed that the methanol extract exhibited the highest yield with a value of 0.708% and had a flavonoid tannin content of 1161 ppm. The antoxidant activity of the same extract as indicated by IC50 value was 199 ppm. The extract ethyl acetate and n-hexane solvents did not show potential antioxidant activities
PENGGUNAAN GARAM, SUKROSA DAN ASAM SITRAT KONSENTRASI RENDAH UNTUK MEMPERTAHANKAN MUTU FILLET IKAN GABUS (Channa striata) Zainona Ratnasari; Ace Baehaki; Agus Supriadi
Jurnal FishtecH Vol 3, No 1 (2014)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v3i1.3525

Abstract

The purposes of research were to maintain the quality of snakehead fillet and to know the effect of low concentration addition salt, sucrose and citric acid and different storage time on the quality of snakehead fillet stored at 40C. The experiment was arramged in a randomized block factorial design with two replications. The first factor was different solvent addition, the second factor was storage time. Observation parameters included physical analysis (WHC), chemical analysis (TVB) and microbiological analysis (TPC). The result showed that the value of WHC, TVB and TPC on A2 factor has lower than the other factors. The value of WHC, TVB and TPC increased during storage. The limit total of microbes was permissible for A0 treatment until day 9th is 5.60 log10 cfu/g (3.9 x 105), A1 until day 9th is 5.46 log10 cfu/g (2.9 x 105), while A2 treatment until day 18th is 5.60 log10 cfu/g (3.9 x 105).
SUBTITUSI TEPUNG KETAN DENGAN RUMPUT LAUT (Eucheuma cottonii) PADA PEMBUATAN ENGKAK KETAN Eka Ardiansyah; Susi Lestari; Siti Hanggita
Jurnal FishtecH Vol 3, No 1 (2014)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v3i1.3526

Abstract

The objective of this research was to determine the effect of substitution of glutinous rice flour with seaweed for proximate, physic, sensory and microbiology. The research was conducted in March and April 2014 in Laboratory of Fisheries Technology and Laboratory of Bioprocess, Chemical Engineering Department, Sriwijaya University, Indralaya. This research used non factorial complete randomized design with four treatments and repeated twice. Glutinous rice flour was substituted with different concentration of seaweed A1 (12.5%), A2 (25%), A3 (37.5%), A4 (50%). The parameters observed were proximate analysis (water content), texture analysis, sensory (colour, texture and taste) and microbiology test. The results showed that substitution of glutinous rice flour with seaweed was not significant on hardness and water content. Based on analysis, the composition of the value obtained around 23.83-29.83% water content and 184.6-349.34 gf hardness analysis. Hedonic test was significant on colour and taste but not significant on texture. Microbiology test showed that engkak ketan is safe for eat on H0
PENGARUH PERLAKUAN FORMALIN TERHADAP KARAKTERISTIK KIMIA DAN SENSORIS IKAN SELAR KUNING (Caranx leptolepis) SEGAR Dheka Adi Saputra; Merynda Indriyani Syafutri; Siti Hanggita
Jurnal FishtecH Vol 3, No 1 (2014)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v3i1.3527

Abstract

The purpose of this research was to know the effect of formaldehyde treatments on chemical and sensory characterstics of fresh yellow stripe scad fish. This research used Factorial Completely Randomized design with two treatment factors and repliecated tree times. The treatment consist of the different formaldehyde concentration (0%, 25% and 50%), and self time (1, 3 and 6 days). The parameters observed were chemical characterstics (content of water, concent of protein, concent of formaldehyde), microbiology analysis (total plate count testing) and organoleptic characterstics (sensoris testing, score test method). The result of the research showed that the interaction of increasing of formaldehyde concentration and self time had significant effect on the  water and  formaldehyde content of yellow stripe scad fish. The factor increasing of formaldehyde concentration had significant effect on the  protein content. The result of microbiology test (total plate count) showed that total of bacteria yellow stripe scad fish in formaldehyde treatment 0%  was higher than increasing of formaldehyde concentration 25% and 50%. The organoleptic test showed that formaldehyde treatment 0% was stated fresh at first day, decline of quality at the third day and getting stinky at the sixth day. Yellow stripe scad fish with the treatment of concentration formaldehyde 25% stated decline of quality at the sixth day, whereas yellow stripe scad fish with formaldehyde treatment 50% still stated in fresh condition at the sixth day

Page 5 of 16 | Total Record : 160

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