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Pengaruh Frekuensi Pencucian Surimi terhadap Mutu Produk Bakso Ikan Jangilus (Istiophorus sp.) . Uju; Rudy Nistibaskara; Bustami Ibrahim
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 7 No 2 (2004): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Penelitian ini bertujuan untuk mendapatkan bakso ikan dengan warna putih serta tekstur yamg kompak dan kenyal dengan cara perlakuan pencucian pada bagian intermediet bakso (surimi). Proses pencucian dilakukan menggunakan air dingin dengan perbandingan volume air dan daging giling masing-masing 4:1. frekuensi pencucian yang dilakukan pada daging giling ikan adalah 0, 1, 2, dan 3 kali. Perlakuan pencucian surimi satu kali dapat memperbaiki tingkat penerimaan kesukaan organoleptik dan kekuatan gel bakso ikan, sedangkan rekuensi pencucian berikutnya kekuatan gel tidak dapat ditingkatkan lagi. Proses pencucian pada surimi juga dapat meningkatkan derajat kecerahan bakso ikan yang dihasilkannya hingga mencapai 80,52%. Derajat kecerahan bakso ikan yang dihasilkan meningkat pada frekuensi pencucian surimi yang pertama, sedangkan pada frekuensi pecucian yang kedua sampai yang keempat derajat kecerahannya tidak dapat ditingkatkan lagi, namun secara organoleptik peningkatkan derajat kecerahan ini tidak mempengaruhi tingkat penerimaan. Perlakuan pencucian pada surimi berdampak terhadap menurunnya kadar protein dalam bakso ikan, namun tingkat penurunanya hanya signifikan sampai pada frekuensi pencucian satu kali, sedangkan pada frekuensi pencucian yang ke- 2, 3 dan yang ke-4 kadar protein dalam bakso ikan relatif tidak berubah. Selain itu pencucian juga dapat menyebabkan hilangnya komponen flavor dan rasa yang terdapat pada daging ikan. Adanya kehilangan komponen pembentuk rasa ini terlihat dari semakin menurunnya tingkat kesukaan panelis terhadap rasa bakso ikan. Tingakt kesuakaan panelis terhadap bakso ikan menurun setelah pencucian sarimi yang ketiga.Kata kunci: bakso ikan, pencucian, surimi

The Organoleptic and Smoked Catfish Histology from Pre-cooking Venny Yuliastri; Ruddy Suwandi; U. Uju
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 2 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Catfish is one of the main commodities in fresh water aquaculture. Indonesia catfishproduction increased 37,49% in 2010 until 2014. Protein content of catfish is 17.7-26.7%and fat about 0.95 until 11.5%. The objective of this study was to determine the bestorganoleptic and to study the changes of tissue structure of catfish caused by process precookingand smoking process. Precooked Catfish with variation 5, 10 and 15 minute;temperature of 100oC, and smoked for 7 hours with a temperature of 90°C, analyzed inlaboratory. The results organoleptic consumers is the favored smoke catfish without anypre – cooking and catfish-results of pre-cooking for 5 minutes i.e. ten successive sense8.66; 7.66 smell 8.46; 7.8appearance 8.13;5.93 texture 6.86; 6.93. Organoleptic low on pre-cooked for 15 minutes the sense of 5.66 smell 7 appearance of 2.93 texture 5.53.Pre–cooked for 15 minutes has the highest water content of 26.33%. Pre–cooked for 5minutes with the lowest value of 16.23%. smoked catfish without any pre–cooking hasthe highest value of aw 0.82. Pre–cooked for 15 minutes had the lowest value of 0.78.Observation on histology showed fresh catfish the structure of the connective tissue stillcompact. Precooked catfish, myomer begins damage, catfish smoke without pre-cookingis characterized by the formation of fibrils wafy fibers are separated from one another andpre-cooking smoked catfish, myoseptum damaged and lead to the distance inter myomerbut myomer still intact.Keywords : Muscle, sensory analysis, water activity,water content

Harvesting and Separation Technique of Porphyridium cruentum Polysaccharide Using Ultrafiltration Membrane Hasanah Hasanah; Iriani Setyaningsih; Uju Uju
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 2 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Red microalga Porphyridium cruentum secreting polysaccharides into its medium culture. Harvestingand separation of polysaccharide of P. cruentum usually use centrifugation and in large scale needs highcost. The use of ultrafiltration membrane can be one of the alternatives for harvesting and separation ofP. cruentum polysaccharide. This study aimed to determine the characteristic of membrane and permeatfrom harvesting and separation of P. cruentum polysaccharide using ultrafiltration. Research consisted offour stages : membrane characterization, cultivation of P. cruentum, harvesting using 0.05 μm ultrafiltrationmembrane, and polysaccharide separation using 0.01 μm ultrafiltration membrane. Characterization ofmembrane permeability and internal resistance on ultrafiltration 0.05 μm dan 0.01 μm were 137.32 L/m2hbarand 62.38 L/m2hbar and 0.01 barm2h/L and 0.02 barm2h/L, respectively. Harvesting using ultrafiltration 0.05μm produced flux 131.37-94.75 L/m2h, biomass rejection 96% and permeate with OD (Optical Density) (0.01± 0.00), viscosity (2.4 ± 0.17 cp), pH (8 ± 0.00), and salinity (42.37 ± 0.11 ‰). Separation of polysaccharideusing ultrafiltration 0.05 μm produced flux 58.11-51.53 L/m2h and permeate with viscosity (2.2 ± 0.30 cp),pH (7.8 ± 0.01), and salinity (38.73 ± 0.05 ‰). Ultrafiltration process decreased OD, viscosity, and salinityof permeate.

Physico Chemical Characteristic of Kappa Carrageenan Degraded Using Hydrogen Peroxide Rizky Febriansyah Siregar; Joko Santoso; Uju Uju
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

AbstractKappa carrageenan is polysaccharide that widely used in food, pharmaceutical, cosmetic, textile and printing industries as coagulate agent, stabilizer and gelling agent. Hydrogen peroxide (H2O2) is strong oxidator to degrade polysaccharide. Hydrogen peroxide has some advantades such as cheap, easy to get and savety environment. Degradation method using hydrogen peroxide is a technology based on establishment radical hydoxile reactive that attack the glycosidic of polysaccharides as a result reducing in molecular weight of polysaccharide. The aims of this study were to analyze the effect of hydrogen peroxide concentration, temperature and degradation time to molecular weight of refined kappa carrageenan. Structural changes on kappa carrageenan degradation were characterized by viscometer, SEM and FTIR. Hydrogen peroxide concentration, temperature and degradation time were significantly reducing molecular weight and changes in the structural function of refined kappa carrageenan. The lowest molecular weight of refined kappa carrageenan degraded was obtained from the treatment 3% of hydrogen peroxide at temperature 80°C and degradation time for 4 hours.

The Effectivity of Marine Bio-activator and Surimi Liquid Waste Addition of Characteristics Liquid Organic Fertilizer from Sargassum sp. Putri Wening Ratrinia; Uju Uju; Pipih Suptijah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

AbstractOrganic fertilizer is highly recommended for soil and plant because it can improve the productivity and repair physical, chemical, and biological of soil. Sargassum sp. and surimi liquid wastes contain organic matter and nutrient needed by plants and soils. The addition of marine bio-activator which contains bacterial isolates from litter mangrove serves to accelerate the composting time and increases the activity of microorganisms in the decomposition process. The purpose of this study was to determine optimum time and the best formulation of decomposition process organic fertilizer. Raw materials used a waste of seaweed Sargassum sp., marine bio-activator and surimi liquid waste from catfish (Clarias sp.). The research was conducted six treatments control, Sargassum sp. + marine bio-activator, surimi liquid waste , Sargassum sp. + marine bio-activator + surimi liquid waste 80%, 90%, 100%. All treatments were fermented for 9 days and analysed the C-organic, total N, C/N ratio, P2O5, K2O on days 0, 3, 6 and 9. The results showed the optimum fermentation period was on the 6th day. The most optimum concentration of surimi liquid waste added was at a concentration of 90%, with characteristics of the products was C-organic 0.803±0.0115%, total N 740.063±0.0862 ppm, C/N ratio 10.855±0.1562, P2O5 425.603±0.2329 ppm, K2O 2738.627±0.2836 ppm.

Combination of Sardine and Shark Oil High Content of Omega-3 and Squalene Muhamad Musbah; Sugeng Heri Suseno; Uju Uju
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 1 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Sardine oil contain high concentration of EPA but low of DHA while shark is reverse. Shark oil high contain of DHA and squalene but low EPA. This research aim to fortify the quality of fish oil withomega-3 and squalen and improve the quality of fish oil. The combination of fish oil (sardine:shark) 1: 1, 1: 2, 1: 3, 1: 4, 2: 1, 3: 1 and 4:1 showed significant results on peroxide, anisidine, and total oxidation value, however free fatty acids analysis did not show the influence to the content value. The best oxidation parameters value werefound (sardine: shark) (1:4) with peroxide was 5.44±0.06 mEq/kg, anisidine was 8.3±0.72 mEq/kg and total oxidation was 19.27±0.7mEq/kg. Fatty acids profile between sardines and shark oil containedvarious SFA, MUFA and PUFA. Sardine oil which was added more to combination ratio will increase omega-3. Sample 1:4 had 43.16% squalene.

Purification of Sardine Fish Oil Through Degumming and Neutralization Stephanie Bija; Sugeng Heri Suseno; Uju Uju
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 1 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The quality of sardine fish oil can be improved by purification method through the step of degumming and neutralization. The aimed of this this study was analysis characteristic of crude sardin fish oil and determined the best method of purification. Degumming was carried out using 30% water and salt at concentration 5%, 8%, 10% b/v. Neutralization process using NaOH with 16°Be and bleaching using 5% Magnesol XL. All step of refining was done at 50°C, 60°C, 70°C, and 80°C. The result of analysis showed that sardine crude fish oil had 24.86% of palmitic acid as the highest fatty acid, heavy metal was not detected,dencity was 0.92 g/cm3 and viscocity was 51 cPs. The best treatment of purification method was degumming using 5% NaCl at 50°C with rendement 65.37±0.72%; free fatty acid (FFA) 0.38±0.03%; peroxide (PV) 1.07±0.12 mEq/kg; anisidine (p-AnV) 15.18±0.16 mEq/kg; total oxidation value (TOTOX) 17.31±0.39 mEq/kg; and clarity was 75.09± 1.20%.

Improving the Quality of Sardine Fish Oil by Degumming Using Sodium Cholride Solution Dian Prima Christiani Hulu; Sugeng Heri Suseno; Uju Uju
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 1 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The quality of fish oil is determined by some parameters such as primary and secondary grade oxidation, fatty acid profile and physical qualities which include viscosity, density, color and clarity. Sardine fish oil by-products of fish meal processing can be a source of polyunsaturated fatty acids (PUFAs), particularlyeicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Degumming is one of steps that can be carried out to improve the quality of sardine fish oil. The processing will help to reduce oxidation and eliminate the impurity of the oil that influence the quality of fish oil. The purpose of this study was to determine the effect of sodium chloride solution degumming on the quality of sardine fish oil to fulfill International Fish Oil Standard (IFOS). Fish oil purification was done by degumming of 5% H2O, followedby sodium chloride solution with ratio of fish oil and sodium chloride solution were 1:1; 1:3, and 1:5. The sodium chloride solution concentrations of 5% and 8% for 20, 30 and 40 minutes. The next steps after degumming process were followed by alkali neutralization and bleached by absorbent. The best treatmentwas at concentration of 5% sodium chloride solution, ratio fish oil with sodium chloride solution 1:1 on a long time degumming processed 20 minutes. The best quality of fish oil, according to IFOS, was resulted from the treatments combination of free fatty acid 0.21±0.00%, peroxide value 0.43±0.06 mEq/kg, anisidin value 2.22±0.04 mEq/kg and total oxidation 3.11±0.14 mEq/kg.

Extraction and Purification of Fucoxanthin from Sargassum sp. as Anti-acne Mawaddah Renhoran; Dedi Noviendri; Iriani Setyaningsih; U. Uju
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 2 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Fucoxanthin is a pigment of a carotenoid group in brown seaweed. Fucoxanthin has high biological activity, therefore, it is suitable for the antibacterial activity. Acne is a disease caused by bacterial activity. The purposes of this study were to obtain fucoxanthin active compounds of Sargassum sp. and to determine antibacterial activity of crude extract and fucoxanthin active fraction as anti-acne compounds at bacteria causing acne. Extraction of fucoxanthin used maceration method and its purification was carried out by silica gel column method. Antibacterial activity test used disk diffusion method. The yield of crude extraction and yield of active fraction of Sargassum sp. were 0.54% and 0.13% respectively. Fucoxanthin active fraction was identified at 0.53 Rf value. The total content of fucoxanthin was 0.47 mg/g. The functional groups of fucoxanthin active fraction consisted of alcohols, alkanes, methyl, alkenes, esters and aromatic alkenes. Fucoxanthin active fraction had anti-acne activity at 125, 250, 500 and 1,000 ug/disk against of Propionibacterium acnes and at 500 and 1,000 ug/disk against of Staphylococcus aureus.

The Depolymerization of Kappa Carrageenan Using Peracetic Acid Nofri Sandria; Uju Uju; Pipih Suptijah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Kappa carrageenan is a galactose polysaccharide which is easily hydrolyzed on acidic and stable onalkaline solution. Kappa carrageenan is widely used in food industries, pharmaceuticals and cosmetics asthickening, stabilizing, and gelling agents. Peracetic acid (PAA) with the empirical formula CH3COOOHis strong oxidizing agent as a selective agent of delignification. The aims of this study were to determinethe effect of peracetic acid concentration on the characteristics of depolymerization kappa carrageenansuch as, yield, total solubility, viscosity, molecular weight, microstructure, and its functional groups. Theresult of this research showed that kappa carrageenan depolymerization had yield 32.78-98.11%, totalsolubility 23.83-96.68%, viscosity 1.01-26.59 cP, and molecular weight 5.89-199.31 kDa. The higher of PAAconcentration used, the less yield, the increased solubility, lower viscosity, and smaller molecular weights.Depolymerization treatment using 2% PAA caused changes to the microstructure and the function groupkappa carrageenan depolymerization.

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