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All Journal Media Teknologi Hasil Perikanan JMM (Jurnal Masyarakat Mandiri) Jurnal Fish Protech Jambura FIsh Processing Journal JURNAL AGRIBISNIS DAN KOMUNIKASI PERTANIAN (Journal of Agribusiness and Agricultural Communication)
Pamungkas, Bagus Fajar
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

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Journal : Media Teknologi Hasil Perikanan

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Effect of Addition of Kappaphycus alvarezii on Physicochemical Characteristics and Consumer Acceptance of Fishballs Clarias sp. Sali, Renzy; Mismawati, Andi; Zuraida, Ita; Diachanty, Seftylia; Pamungkas, Bagus Fajar
Media Teknologi Hasil Perikanan Vol. 12 No. 2 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.2.2024.43188

Abstract

Fish balls containing high protein but low in fiber need to be diversified to increase the nutritional value while reducing the cost of raw materials. Kappaphycus alvarezii seaweed is rich in fiber and the price is relatively cheaper, so it has the potential to be used as raw material for making fish balls. This study aims to determine the physicochemical characteristics and consumer acceptance of catfish meatballs (Clarias sp.) with the addition of K. alvarezii seaweed. The study used a completely randomized design with four treatments, namely the percentage of seaweed substitution for fish meat (w/w) namely 40%, 50%, 60% and 0% (control) with three replications. Parameters observed were proximate composition, whiteness degree, and hedonic test. The addition of seaweed increased the water content, ash, carbohydrates and whiteness value of fish balls but decreased the protein and fat content. Consumers still prefer the formulation of fish balls without the addition of K. alvarezii seaweed, but that is close to consumer preferences with the addition of 40% seaweed.
Potensi Peptida Bioaktif dari Hasil Samping Perikanan sebagai Antihipertensi dan Antioksidan– Review: Potential of Bioactive Peptides from Fish By-Product as Antihypertensive and Antioxidant – A Review Iduantoro, Charles Pernanda; Zuraida, Ita; Sulistiawati, Septiana; Mismawati, Andi; Pamungkas, Bagus Fajar
Media Teknologi Hasil Perikanan Vol 12 No.1 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.1.2024.52202

Abstract

Catching and fishery processing produces a variety of by-products that can affect the economy and cause environmental problems. Fish by-products such as heads, skin, bones, fins, innards, blood, and scales can reach more than 55-70%. Fish by-products have the potential to be processed into value-added products. Fish by-products can be a source of additional compounds because they are rich in protein, peptides and amino acids. Fish protein hydrolyzate is obtained from hydrolyzed fish by-products and then produces peptides and amino acids with a mixture of small protein molecules. The hydrolysis process releases the active site on the peptide previously encrypted in the native structure of the protein and produces a biomolecule called Bioactive Peptide (BP). This review aims to explain fish by-products as a source of peptides, the methods used to obtain BP from fish by-products, and the mechanisms of their biological activity as antihypertensive and antioxidant peptides. Keywords: Amino acids, enzymatic hydrolysis, fish protein, protein hydrolysate Penangkapan dan pengolahan hasil perikanan menghasilkan beragam hasil samping yang dapat mempengaruhi perekonomian serta menimbulkan masalah terhadap lingkungan. Hasil samping perikanan seperti kepala, kulit, tulang, sirip, jeroan, darah, dan sisik dapat mencapai lebih dari 55-70%. Hasil samping perikanan memiliki potensi untuk diolah menjadi produk yang bermanfaat. Produk hasil samping perikanan dapat menjadi sumber senyawa tambahan karena kaya akan kandungan protein, peptida, dan asam amino. Hidrolisat protein ikan diperoleh dari hasil samping perikanan yang dihidrolisis dan selanjutnya menghasilkan peptida dan asam amino dengan campuran dari potongan-potongan protein berukuran kecil. Proses hidrolisis membuka sisi aktif pada peptida yang sebelumnya terenskripsi didalam struktur primer protein dan menghasilkan biomolekul yang disebut Peptida Bioaktif (PB). Review ini bertujuan untuk menjelaskan mengenai hasil samping perikanan sebagai sumber peptida, metode yang digunakan untuk memperoleh PB dari hasil samping perikanan serta mekanisme aktivitas biologisnya sebagai peptida antihipertensi dan antioksidan. Kata kunci: Asam amino, hidrolisis enzimatik, hidrolisis kimiawi, protein ikan
Co-Authors Andi Noor Asikin Ardhanwinata, Adlina Bambang Indratno Gunawan Diachanty, Seftylia Febrianti, Aulia Fitriyana Fitriyana, Fitriyana Henny Pagoray, Henny Husaini, Andika Vahri Iduantoro, Charles Pernanda Indrati Kusumaningrum, Indrati Irawan, Irman Ita Zuraida Jahrah, Fatimah Mismawati, Andi Nurasikin, Andi Rahman, Nur Rinni Rifai, Muhamad Said Abdusysyahid Sali, Renzy Sarinah Sarinah Sinuraya, Servinta Br Surya, Dwi Agus Ade