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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 DAN AKTIVITAS ANTIOKSIDAN PETIS AIR REBUSAN KEPALA GABUS (Channa striata) DAN TENGGIRI (Scomberomorus commersoni) DENGAN PERBEDAAN KONSENTRASI GULA KELAPA Gemala Cahya; Ace Baehaki; Rodiana Nopianti
Jurnal FishtecH Vol 3, No 1 (2014)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v3i1.3528

Abstract

The objective of research was to investigate chemical and physical characteristics especially of amino acids and antioxidative activity of paste made from boiling water snakehead and mackerel head with different concentrations of coconut sugar. The research used Factorial Randomized Completely Design with 2 type of fish and 4 concentration of coconut sugar then two replicated. The treatment from types of fish (snakehead and mackerel) and concentration of coconut sugar (10%, 20%, 30%, and 40%). Parameters obsevased were chemical analysis (water content, protein content, fat content, ash content,  carbohydrates content, amino acids, and antioxidative activity), physical analysis (viscosity) and sensory testing (appearance, texture, odor and taste).  The result showed that the treatment types of fish were significant on 5% level test on water content, fat content, and carbohidrate content. The treatment  concentration of coconut sugar were significant on 5% level test affected in water content, protein content, fat content, ash content, carbohydrate content, and viscosity. But both of these treatments hadn’t effect on sensory paste. Based on SNI 01-2718-1996, the best treatment was combination of A1B1 (snakehead, 10% concentration) and A2B1 (mackarel, 10% concentration) with water content 20,85% and 20,8%, protein content 22,2% and 20,73%, fat content 7,9% and 9,7%, ash content 6,2% and 6,65%, carbohidrate 42,9% and 39,3%, viscosity 205cp and 197cp, antioxidative activity 14.028 ppm and 13,847 ppm, amino acids 7,89% and 8,93 %.
ANALISIS KORELASI HARGA TERHADAP WARNA DAN MUTU SENSORIS KEMPLANG IKAN GABUS (Channa striata) DI PASAR CINDE PALEMBANG Toni Octavianus; Agus Supriadi; 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.v3i1.3529

Abstract

This study aims to investigate the characteristics of color and sensory quality fish crackers at some price ranges and also to determine the relationship between price and color characteristics and sensory quality fish crackers on retailers who are market at Cinde Palembang. This research was conducted at the Laboratory of Fishery Product Technology, Laboratory of Agricultural Technology Faculty of Agriculture, Laboratory of Bioprocess Engineering Chemistry Indralaya Sriwijaya University in April 2014 until May 2014. The research method in this study is a exploratory experiments, with three price categories (low, medium and high). Parameters observed are color characteristic and quality sensory (scents, color, crispness and flavor). The results showed a strong correlation in chroma, scents and flavor. As for the correlations that medium found in the color and crispness. The results of a low correlation with the level of relationship contained in lightness and hue
KARAKTERISTIK FISIK DAN KIMIA PEMPEK KIJING (Pilsbryoconcha sp.) Asriyatul Hidayah; Susi Lestari; Rodiana Nopianti
Jurnal FishtecH Vol 3, No 1 (2014)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v3i1.3530

Abstract

The objective of this research was to investigate the physical and chemical characteristics of bivalvia pempek (Pilsbryoconcha sp.) by using fasting pre-treatment bivalvia to the raw material and different pempek formulation. This research was conducted on February until July 2014 at the Laboratory of Fishery Product Technology, Chemical Laboratory of Technology of Agricultural, Faculty of Agriculture, and Bioprocess Laboratory of Department of Chemical Engineering, Faculty of Engineering, Sriwijaya University. The Factorial Randomized Block Design was used with two treatment factors that were repeated twice. The treatment factors were consisted of pre-treatment to the bivalvia (without fasting and fasting for 24 hours) and comparison of  the composition of bivalvia meat and tapioca flour (1:2, 1:1, and 2:1). Parameters observed were physical analysis (gel strength and degree of white) and chemical analysis (water content, ash, protein, fat, and carbohydrate). The results of this research showed that average value of gel strength of bivalvia pempek ranged from 208.20 gf to 463.70 gf and degree of white percentage ranged from 45.47% to 51.33%. The average value of the water content ranged from 85.50% to 84.20%, ash content from 0.55% to 0.90%, protein content from 3.82% to 7.31%, fat content from 1.26% to 1.91%, and carbohydrate content from 9.83% to 12.05%. The best treatment was fasting pre-treatment by using water for 24 hours with a ratio 50% of bivalvia meat and 50% of tapioca flour (1:1)
Karakteristik, Penanganan, dan Kandungan Mineral Keong Laut Neverita didyma Aris Munandar; Sakinah Haryati; Rini Alfia; Fitriyani Fitriyani
Jurnal FishtecH Vol 5, No 2 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i2.3938

Abstract

Neverita didyma was a sea snail that included in the catch side from fishermen of Anadara granosa. The snail usually consumed with boiled and steamed. N. didyma can be used as a mineral source that needed by human. Information about characteristic of snail and its handling process on boat and collector was important. The aim of the research was to determine characteristic (rendemen and morphometric), handling process and mineral content of N. didyma. This research consisted of several stages. The stage was determination of characteristic of N. didyma, handling process and analisys of mineral content using Atomic Absorption Spectrophotometry (AAS). N. didyma had rendemen characteristic. each of characteristic was shell; 60.73%, meat 25% and offal 14.27%. Morphometric of snail was length 34.8 mm, width 28.33 mm and weight 12.86 g. Handling of N. didyma on boat and collector had not done well. mineral content of meat consisted of magnesium, potassium, sodium, calsium, phosporus, iron, zinc, and cooper.
Pengaruh Jenis Asam dan Lama Marinasi Terhadap Karakteristik Sensoris, Mikrobiologis, dan Kimia Naniura Ikan Nila (Oreochromis Niloticus) Okta Julvin Tarigan; Susi Lestari; Indah Widiastuti
Jurnal FishtecH Vol 5, No 2 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i2.3939

Abstract

The purpose of this research was to investigate the sensory, microbiological and chemical characteristics of naniura tilapia (Oreochromis niloticus) with different types of acid and marinade time. The research was conducted on May until October 2015. This research used a Factorial Randomized Block Design (FRBD) two factors, the type of acid factor (Jungga citrus, lime, and citric acid) and marinade time factor (3 hours and 5 hours). Each treatments was replicated three times. The attributes observed were sensory test, pH, water content, and microbiological/TPC. Proximate and amino acid analysis will be done for all 3 hours marinade treatment. The results of organoleptic test showed that treatment of acid type and marinade time did not significantly affect the appearance and meat consisten but significantly affect on taste and aroma. The results of analysis TPC Jungga citrus treatment with lime showed the same value. While the value of TPC citric acid was higher but still safe for consumption. The results of proximate analysis for the three types of acid showed that Jungga citrus is the best nutrient content that the water content 63.25%, ash content 3.46%; 7.40% fat content, protein content 25.90% and carbohydrate 0.98 %. Analysis of the amino acid profile in naniura produced 17 amino acids, 9 essential amino acids and 8 non-essential amino acids
Karakteristik Kimia dan Aktivitas Antioksidan Kombucha dari Tumbuhan Apu-apu (Pistia stratiotes) Selama Fermentasi Desnilawati Hotmaria Simanjuntak; Herpandi Herpandi; Shanti Dwita Lestari
Jurnal FishtecH Vol 5, No 2 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i2.3940

Abstract

The purpose of this research was to utilize water lettuce (Pistia stratiotes) as raw material of kombucha drink and was to investigate the effects of fermentation time on chemichal characterictics and antioxidant activity of water lettuce (Pistia stratiotes) leaves kombucha. This research used randomized block design (RBD) consisted of 1 factor treatment which was fermentation time (1,4,8 and 12 days) with 3 replications. The variables observed were total sugar content, pH, total acidity, alcohol, antioxidant activity use DPPH method and sensoric analysis on appereance, colour, flavor, and taste of the find product. The result showed that fermentation time gave significant effect on chemichal analysis (total sugar content, pH, total acidity, alcohol), antioxidant activity and sensoric analysis (appereance, colour and taste), but no effect on flavor was observed.
Pengaruh Suhu dan Lama Perendaman dalam Air Dingin pada Praperebusan Terhadap Kualitas Bakso Ikan Patin (Pangasius pangasius) Gerry Anggara; Rodiana Nopianti; Herpandi Herpandi
Jurnal FishtecH Vol 5, No 2 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i2.3941

Abstract

This research studied about the effect of temperature and immersion time in cold water to the quality of catfish (Pangasius pangasius) meatball. This study used a factorial randomized block design models with two factors that were the temperature of water immersion (4 °C, 16 °C, 26 °C) and the immersion time (5, 15) minute. Each treatmens were repeated twice. Parameters observed were chemical analysis that includes moisture content, fat content, protein content and physical analysis that includes the gel strength, expressible moisture, microstructure and sensory analysis in the form of hedonic quality test. The results showed that the treatment temperature and immersion time significantly (p<0.05) affected the water content, gel strength, expressible moisture and sensory, while the levels of protein and fat were not significant. Based on microstructural observations using a SEM (Scanning Electron Microscope) show the structural differences between the samples treated and treated not. The best treatment is the treatment temperature of 4 °C and immersion time of 5 minutes.
Uji Potensi Biogas dari Eceng Gondok (Eichhornia Crassipes) dan Campuran Limbah Jeroan Ikan Gabus (Channa Striata) Menggunakan Digester Anaerob secara Batch Hernandes Sitorus Pane; Indah Widiastuti; Ace Baehaki
Jurnal FishtecH Vol 5, No 2 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i2.3942

Abstract

The purpose of this research was to utilize water hyacinth biomass and sneakhead waste as substrats for biogas production as a renewable energy source by different treatment on substrate composition. 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 were analyzed by descriptive method. The observed parameters were rate and accumulation of biogas and methane production, 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. Whereas in reactor B produced the highest methane percentage.
Karakteristik Sosis Ikan Lele Dumbo (Clarias gariepinus) dengan Penambahan Bubuk Bunga Rosella (Hibiscus sabdariffa) Imran Imran; Herpandi Herpandi; Susi Lestari
Jurnal FishtecH Vol 5, No 2 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i2.3943

Abstract

The purpose of this research was to investigate the effect of addition rosella powder to characteristics sausage of catfish (Clarias gariepinus) and knowing the best formulation the acceptance of panelists on the antioxsidant activity. This research was used random block design (RBD). The treatment of addition rosella powders were 1%, 2%, 3%, 4%, and 5%. Parameters of this research were physic analysis such as elasticity, colour and pH. Chemical analysis such as water and ash. Sensoric analysis such as display, texture, colour, flavor and taste. The result showed that addition rosella powder gave significant effect on elasticity, lightness, redness, pH, water content and sensoric analysis such as display, texture, colour, flavor and taste, but they were no effect to ash and yellowness. The elasticity of this sausage interval 54.93-153.6 (gf), lightness was 38.66% - 61.96%, redness was 3.8% -7.6%, yellownes was 4.33 -13.43, pH was 4.21 – 6.75. Water content interval 62.03%. – 73.96%, ash was 2.57- 3.3 and display of analysis sensoric was 4.04-7.46, texture was 3.28 – 7.12, flavor was 3.96 – 8.04, colour was 2 – 7.36, and taste was 5.08 – 7.6. Based on the acceptance panelists the best formulation on treatment A2 with addition concentration rosella powder 1 % and antioxidant activity was 11.6 ppm.
Karakteristik Fisiko-Kimia dan Sensori Kerupuk Pangsit dengan Kombinasi Tepung Ikan Motan (Thynnichthys thynnoides) Riyan Saputra; Indah Widiastuti; Rodiana Nopianti
Jurnal FishtecH Vol 5, No 2 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i2.3944

Abstract

The purpose of the research was to know physicochemical and sensory characteristic of dumplings with combination of carp fish meal. The research was conducted on February until March 2016. The research method was used randomized block design (RBD). The treatments were 0%, 2.5%, 5%, 7.5%, 10%, and 12.5% of fish meal. The parameters of this reseach were chemical analysis such as water content, ash content, protein content, lipid content, carbohydrate content, and calcium; physical analysis were elasticity; colour and sensoric analysis (colour, taste and texture). The results showed that treatment gave significant effect on water content, ash content, protein content, carbohydrate content, and calcium; chroma, hue and sensoric analysis (colour, taste, and texture), but there were no effect on lipid content, and lightness. The water content 1.09%-2.86%, ash 1.66%-8.48%, protein 5.92%-12.79%, charbohidrat 41.14%-63.26%, calcium 35.88%-50.90%. The croma of this dumplings crackers were 10.40-24.20%, hue 55.30%-73.70%, texture 501.5-826.7. Colour sensory analysis of dumplings crackers were 2.18-4.18, taste 2.20-4.16, texture 2.62-4.28. The best treatment was A2 (5% combination carp fish meal).

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