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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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COVER Sudirman, Sabri
Jurnal FishtecH Vol 6, No 2 (2017)
Publisher : Jurnal FishtecH

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Cover, Halaman Redaksi, Kata Pengantar, Daftar Isi
Potensi Ekstrak Daun Picung (Pangium edule) sebagai Bahan Pemingsan Ikan Nila (Oreochromis niloticus) pada Transportasi Sistem Kering Aris Munandar; Forcep Rio Indaryanto; Hana Nurullita Prestisia; Novi Muhdani
Jurnal FishtecH Vol 6, No 2 (2017)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v6i2.5842

Abstract

Consumer demand for live fish commodities has increased, especially for the type of fish that have high economic value, one of which is tilapia (Oreochromis niloticus). Good handling transportation system is needed to make fish still alive until destination. The purpose of this research is to determine the concentration of Pangium edule leaves extract best as the fainting of tilapia in fish transportation. This research method was an experiment with two replications with each concentration 0, 600, 800, 1000, 1300, 1700 and 2500 ppm. The research consists of a preliminary research to determine the limited concentration extract of Pangium edule leaves that can make mortality to the fish and primary research to determine effective concentration as anesthetic material and application during dry transportation system. The results showed that the effective concentration of Pangium edule leaves was 2500 ppm with faint average 35 minutes and recovery time was 5 minutes. Application of Pangium edule leaves extract for the dry transportation system with a concentration of 2500 ppm reached an optimum level of survival rate was 100% for 2 hours.
Karakteristik Bioplastik dari Pati Buah Lindur (Bruguiera gymnorrizha) Johan Budiman; Rodiana Nopianti; Shanti Dwita Lestari
Jurnal FishtecH VOL 7, No 1 (2018)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v7i1.5980

Abstract

This research studied the characteristics of bioplastic from large-leafed mangrove (Bruguiera gymnorrizha) starch. This research was arranged used Randomized Block Design (RBD) model, with different starch concentration (0.5%, 1%, 1.5% and 2%) as treatment. The parameters observed were mechanical properties (tensile strength and percent elongation), thickness, water uptake and biodegradation test. The result showed that the starch concentration was not significant, (P>0.05) affected tensile strength and water resistance. Different between treatments was observed as for elongation, thickness and biodegradation test significant (P<0.05). The results obtained from the bioplastic research of large-leafed mangrove starch for tensile strength ranged from 24.59 MPa – 32.91 MPa, percent elongation 2.93% – 4.88%, thickness 0.05 mm – 0,11 mm, water resistance 108.06% – 111.09% and biodegradation test with percent weight loss 17.91% – 54.40% with the highest degradation rate 18.13 – 3.62 mg /15 days burial. The best treatment was obtained by using 1,5% starch, 4 g chitosan and 15% glycerol or equal to starch : chitosan 1.5 g : 4 g and 0.9 mL glycerol.
Analisis Mutu Bakso Ikan Home Industri dan Komersil Di Babakan Raya Bogor Stevy Imelda Murniati Wodi; Eko Cahyono; Nurfaida Kota
Jurnal FishtecH Vol 8, No 1 (2019)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v8i1.7912

Abstract

Fish balls is a food product that popular and favored by children or adult. Fish balls usually produced as a home industry or commercial product. The aims of this research are to figure out the quality of the home industry or commercial fish ball at Babakan Raya Bogor. This research using a descriptive method. The best score for home industry category, water content analysis for sample A (51.20%), ash analysis for sample A (2.13%), for commercial category, the best fat content is for sample A (0.27%), protein content is for sample A (12.52%) and for carbohydrate by difference is for sample A (18.62%). 
Analisis Keberlanjutan Pengolahan Kerupuk Ikan di Kabupaten Ogan Ilir, Sumatera Selatan Fadel Wahyu Setiofano; Herpandi Herpandi; Indah Widiastuti
Jurnal FishtecH Vol 6, No 2 (2017)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v6i2.5847

Abstract

The purpose of this research was to assess the status of sustainability from fish ckerekers processing house hold in Ogan Ilir by a multy-dimensional system. The sustainability analysis used a modification method of Rapid Appraisal for Fisherier (RAPFISH). This research used a survey method to read a fact that occurs in location. The visit and interview have been done by using, structure quisionnaires. The data proced as a tabulation and a analised by descriftive method. As a result, the sustainability status of ckerekers processing in ogan ilir was less sustainable, wich indeks value was 2.29. From all dimension, the marketing dimension was the highest indeks value that means enough sustainable. In other hand, the technology dimension was the lower value of sustainable indeks, with status s was not sustainable.
Pemanfaatan Limbah Ikan Menjadi Tepung Silase dengan Penambahan Tepung Eceng Gondok (Eichhornia crassipes) Zella Dwi Jayanti; Herpandi Herpandi; Shanti Dwita Lestari
Jurnal FishtecH VOL 7, No 1 (2018)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v7i1.5984

Abstract

The purposes of this research were to utilize fish waste and to study effect of water hyacinth flour nonfermented and fermented as material of silage . Data were analyzed using paired sample t-test trought SPSS 16.0 programme. Treatments included different fish waste raw material (fresh water and sea water) dan the type of water hyacinth (fermented and nonfermented flour) added with 3 repetation. Based on the result of t test indicate that the different type of fish waste is significantly different from the content of ash, fat content and calcium on silage flour. While differences in water hyacinth flour significantly different to the bulk density, moisture content, protein, and crude fiber in the resulting silage flour. Different types of fish waste and water hyacinth flour were not significantly different from the phosphorus content, and NaCl in the resulting silage flour. Product that approach SNI quality of fish flour is using raw material sea water fish waste with the addition of water hyacinth fermented flour which obtained 0.56% bulk density, 11.91% water content, 22.73% ash content, 46.5% protein content, 15.19% fat content, 2.34% crude fiber content, 3.1% calcium, 2.26% phosphorus, and 2.65% NaCl.
Pengaruh Variasi Suhu Terhadap Mutu Abon Ikan Ekonomis Rendah Selama Penyimpanan Yolanda Cicilia Br. Karo; Rodiana Nopianti; Shanti Dwita Lestari
Jurnal FishtecH Vol 6, No 1 (2017)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v6i1.4454

Abstract

The purpose of the research was to know effect of variations temperature on changes in quality of low economic shredded fish during storage. This research used Randomized Block Design (RBD) and Factorial Randomized Block Design (FRBD) with two factors treatments and two replications. The factors were the storage temperatures (40 ºC, 50 ºC, and 60 ºC) and storage time (7, 14, 21, and 28 days). The parameters in this research included chemical and sensory characteristics. The results showed the interaction between storage with storage temperature were significant effect on the water activity, total plate count, total yeast and moulds, appearance, and odor. Based on the analysis of variance (p >0.05) shows that differences storage temperatures (40 ºC, 50 ºC, and 60 ºC) didn’t give significant effect on moisture, fat, protein, and carbohydrate content during 28 days storage while there was significant effect on ash content. Based on sensory test, appearance, odor, flavor, color, and texture scores were range 7; that means the product is still accepted by panelists.
Analisis Organoleptik (Scoring Test) Tingkat Kesegaran Ikan Nila Selama Penyimpanan Ayu Kalista; Amin Redjo; Umi Rosidah
Jurnal FishtecH VOL 7, No 1 (2018)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v7i1.5985

Abstract

Sensory analysis has been used to to detect changes in the degree of tilapia freshness during the 12 hour storage period. This research was conducted in March 2017 until aJuly 2017. This research was conducted at Food Laboratory of PDD Polinela of Banyuasin Regency. The research method used is the experimental method (Explanatory Research). The data were processed using Friedman Conover and analyzed descriptively. The quality of fish can be grouped into several categories namely high quality, good quality, limit of acceptability and spoilt. The results showed the longer the time of retreat the quality of fish Tilapia was alight. High quality category has a gill color score of 8.40, texture 7.64 and aroma 7.76. Good quality category has a gill color score of 6.44, texture of 6.76 and aroma of 5.24. The limit of acceptability category has a gill color score of 4.72, a texture of 4.56 and a scent of 5.24. The spoiled category has a gill color score of 4.72, 3.16 texture and 2.44 odor.
Karakteristik Sensori dan Fisiko-Kimia Crackers dengan Penambahan Tepung Ikan Sepat Siam (Trichogaster pectoralis) Dahlia Puspita Sari; Rodiana Nopianti; Ace Baehaki
Jurnal FishtecH Vol 6, No 2 (2017)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v6i2.5843

Abstract

Crackers are a type of biscuits produced through a fermentation process. They are crunchy, have a flat shape and a rather salty taste, and when broken, they show a multi-layered cross-section. A study on the effects of the addition of siamese gourami fish meal on the sensory and physicochemical characteristics of crackers was carried out at the laboratory of Fishery Technology. This research used a randomized block design with five treatments of different types of the concentration of siamese gourami fish meal, i.e. 0%, 5%, 10%, 20% and 30%. The observed parameters were sensory characteristics, physical characteristics (color and crispiness) and chemical characteristics (water content, ash content, protein content, fat content, and carbohydrate content). The results suggest that the addition of siamese gourami fish meal significantly affects the sensory characteristics (appearance, odor, color, texture and crispiness), as well as chemical characteristics (ash content, moisture content, protein content, fat content, and carbohydrate content). The best treatment found in this research was A2 (20 g fish meal : 180 g wheat starch).
Pengaruh Perbedaan Proses Fermentasi Terhadap Karakteristik Fisik dan Kimia Kecap Ikan Sepat Siam (Trichogaster pectoralis) Suci Indah Sari; Indah Widiastuti; Shanti Dwita Lestari
Jurnal FishtecH VOL 7, No 1 (2018)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v7i1.5979

Abstract

The purpose of the research was to know physic and chemical characteristics of siamese gouramy fish sauce using three different fermentation processes. This research method used a faktorial randomized block design (FRBD) with two treatment factor and done with three replications. The factor treatment were consists of a type of fermentation (spontaneous, pedioccus halophilus, enzyme papain) and fermentation time (30. 60. 90 day). This research shows that the different of fermentation type and fermentation time had significant effect on yield, pH, ash content, protein content, tvb and interaction between fermentation type and fermentation time had significant effect on chrome. The best product is papain enzyme addition and long fermentation during 90 days that produce the product had yield (58.8%), pH (6.04), ash content (23.82%), protein content (2.46 mg/mL), tvb (94.58 mg/100mg), viskositas (0.65 dPas), lightness (26.6), chrome (2.17), and hue (41)

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