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Jurnal Pengolahan Hasil Perikanan Indonesia

jphpi
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Published by Institut Pertanian Bogor

ISSN : 23032111 EISSN : 2354886X DOI : -

Core Subject : Agriculture,

Agriculture, Biological Sciences & Forestry

JPHPI publishes manuscripts in the field of marine post-harvest, aquatic biotechnology, aquatic biochemistry, aquatic product diversification, and characteristic of aquatic raw materials. In addition, JPHPI also publishes research about aquatic product quality, standardization, and other researches within the field of aquatic product technology.

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Articles 10 Documents

Search results for , issue "Vol 14 No 2 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia" : 10 Documents clear

BATERAI CERDAS DARI ELEKTROLIT POLIMER KITOSAN-PVA DENGAN PENAMBAHAN AMONIUM NITRAT Bambang Riyanto; Akhiruddin Maddu; Ratna Sari Dewi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14 No 2 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Batteries are practical and inexpensive source of energy. Avariety of new battery material technology continue to be developed, along with the demands of green technology. Chitosan is a biopolymer, non-toxic, and the nitrogen atom in the amine and hydroxyl group has free electron, so that can be used as an electrolyte polymer which has good ionic conductivity and can be fabricated as batteries. The purpose of this study was to determine the characteristics of polymer electrolyte chitosan-PVA batteries with addition of ammonium nitrate. The best material formulation obtained of polymer electrolyte made from 40 wt% chitosan, 60 wt% PVA, and 6% glutaraldehida. SEM showed that the polymer electrolyte formed was very homogeneous. X-ray diffraction (XRD) showed an amorphous structure. The ion conductivity tends to increased along with the increasing of added ammonium nitrate. The conductivity value obtained was 2.2 x 10 -5 S cm for the sample by addition ammonium nitrate 35 wt%. Chitosan-PVA based battery has voltage 0.95 V, electric current 0.7 mA, and can show a color fading along with decreasing battery power. With this character it can be developed as smart battery. Key words: battery, chitosan, ion conductivity, polymer electrolyte

KARAKTERISASI NANO KITOSAN CANGKANG UDANG VANNAMEI (Litopenaeus vannamei) DENGAN METODE GELASI IONIK Pipih Suptijah; Agoes Mardiono Jacoeb; Desie Rachmania
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14 No 2 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Shrimp shells have a potential as raw materials for manufacturing of nanochitosan. The purposes of this study to obtain the highest yield of chitosan treated by HCl immersion time, determine the best ionic gelation process with various treatments sizing, to determine the characteristics of nanoparticles e.g morphology, efficiency, and size of nanoparticles, analyze the characteristics of chitosan particles carried by the ionic gelation method using Fourier Transform InfraRed (FTIR) and Scanning Electron Microscopy (SEM), determine a simple method for making chitosan, that be applied easily in the laboratory. The highest yield of chitosan from shrimp shell obtained by treatment with 1 N HCl soaking time for 72 hours. Magnetic stirrer treatment could obtain high yield of nano chitosan with particle size 400-450 nm. Magnetic Stirrer could distribute the particle size homogeneously and stable than using of ultrasonic and high speed homogenizer. Degree of deacetylation of chitosan nanoparticles was 99%. Keyword: chitosan nano, FTIR, ionic gelation, SEM, white shrimp shells

AKTIVITAS ANTIOKSIDAN DAN KOMPONEN BIOAKTIF PADA SELADA AIR (Nasturtium officinale L . R. Br) Ella Salamah; Sri Purwaningsih; Ellis Permatasari
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14 No 2 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Watercress (Nasturtium officinale L. R. Br) is aquatic plant that grown across mainland Europe and Asia. Beside as food watercress also as help detoxify the liver, purify the blood and improve digestion. Research about properties of watercress for human health is still not fully elucidated. This research was aimed to measure rendement, chemical content of watercress, bioactive compounds, antioxidant activity and peroxide number of watercress and its parts (leaves and stems). The yield of leaves and stems were 23.43% and 59.38%, respectively. Water, protein, lipid, ash, acid insoluble ash and carbohydrate contents obtained from proximate analysis were 94.64%, 2.11%, 0.22%, 1.14%, 0.29% and 1.90%, respectively. Based on phytochemical test, watercress contained alkaloids, steroids/triterpenoids, phenols hydroquinone, carbohydrates and free amino acids. Test of antioxidant activity using DPPH method resulting IC of the extract of intact watercress, leaves and stems were 337.32 ppm, 331.39 ppm and 439.10 ppm, respectively. The leaves extract has been shown to reduce the peroxide number of 0,8mg eq/kg bulok. Keywords: antioxidant, bioactives compounds, peroxide number, proximate, watercress.

PENGARUH CAHAYA TERHADAP AKTIVITAS METABOLISME IKAN LELE DUMBO (CLARIAS GARIEPINUS) PADA SIMULASI TRANSPORTASI SISTEM TERTUTUP Ruddy Suwandi; Agoes Mardiono Jacoeb; Vickar Muhammad
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14 No 2 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Consumer demand for commodities is growing, especially for the type of fish that have high economis value, one of which is dumbo catfish (Clarias gariepinus). Handling of the transport system is needed to keep fish alive until the destination. The purpose of this research was to study the effect of light intensity on simulated fish either at rest or moving. The study was conducted with simulation of a closed system transportation for six hours and measuring the water quality each hour. The treatment used were a light simulation, dark simulation, non-simulated light, and dark non-simulation. DO values decrese from 5,0175 ppm to 2,3812 ppm after 6 hours transportation. Water temperature during research at 27,8-29,4˚C. PH values in the study range from 7,2 to 6,3 ppm. The values of carbondioxide increased during transportation. The highest concentration of ammonia presented after six hours in all treatment.The best treatment of this study was non-simulated light.Keywords : Catfish (Clarias gariepinus), closed system transport, water quality

KAJIAN KONSENTRASI DAN RASIO GELATIN DARI KULIT IKAN PATIN DAN KAPPA KARAGENAN PADA PEMBUATAN JELI Eveline .; Joko Santoso; Ivan Widjaja
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14 No 2 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Jelly is a dessert that requires gelling agent on the making process. Besides kappa carrageenan originated from Eucheuma cottonii, the gelatin obtained from catfish skin was also used as the alternative source of gelling agent The purpose of this research was to obtain the best concentration and ratio of patin fish gelatin and kappa carrageenan in jelly formulation, and to study the physical and sensory characteristics of the modified jelly.. The formulation of jellies were combination of concentration and gelling agent ratio (gelatin:kappa carrageenan), which are 1%, 1:1; 1%, 2:1; 1%, 1:2; 2%, 1:1; 2%, 2:1; 2%, 1:2; 3%, 1:1; 3%, 2:1; and 3%, 1:2 respectively. The best combination was determined based on the best score obtained from each test parameters on physical and sensory analyses. The result showed that concentration and gelling agent ratio affect physical and sensory characterstics of the jelly. Jelly with 2% gelling agent and gelatin : kappa carrageenan ratio of 2:1 was the best formula which possessed the closest physical characteristic to the commercial jelly (not significantly different) on gel strength parameter (123.29 g cm) and viscosity (79.90 cPs); although gelling point (32.83 °C), melting point (45.83 °C), pH (5.20), and syneresis degree (0.07%) were significantly different. The best jelly had better syneresis degree compared to the commercial one (lower numeric score). For the sensory characteristic, the best jelly was still less in (chewiness), color (clarity), and overall acceptance.Key words: Eucheuma cottonii, gelatin, jelly, kappa carragenan, patin fish

KARAKTERISTIK SOSIS RASA AYAM DARI SURIMI IKAN LELE DUMBO (Clarias gariepinus) DENGAN PENAMBAHAN 106 ISOLAT PROTEIN KEDELAI Djoko Poernomo; Pipih Suptijah; Nisa Nantami
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14 No 2 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

African catfish has potential to be processed become sausage because it contained highly protein. Soy protein isolate was use as binder. This research aims was to determined SPI concentration to produce high quality of fish sausage, analyzed the physical characteristics and nutritional value contained in fish sausage, and comparing with commercial sausage. The meat was washed twice and obtained the yield 18,72%. SPI 13% was selected and gave better result on sausage production. The results of proximate analysis for the ash content of 1,60%, protein of 15,97%, fat of 0,61%, carbohydrate 2,22%, moisture content of 79,6% and the TPC 0.5x101 colony/g. Value of the comparison test objectively for gel strength, water holding capacity and emulsion stability were lower than commercial sausage. Catfish sausage was more preferred the commercial sausage on the parameters folding test, teeth cutting test, smell and taste. Protein and carbohydrate nutrient content of fish sausage African catfish superior to commercial sausage.Key words: frequency of washing, fish sausage, soy protein isolate

KELAYAKAN DASAR PENERAPAN HACCP DI KAPAL FRESH TUNA LONGLINE Tri Wiji Nurani; Budhi Hascaryo Iskandar; Gina Almirani Wahyudi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14 No 2 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Many numbers of rejected tuna product of Indonesia in export market, request fish handling which can qual-ity assurance and security of the product. Fish handling on board is one of the production chain which playing a port of important to quality of tuna product. HACCP quality management system have been obliged to be applied in fish processing unit, while in fishing vessel the traceability. Appling SSOP and GMP/GHP represent a basic requirement (pre requisite) as measuring rod of the readiness of applying HACCP. The purpose of this study was to determine the feasibility of the basic requirements of HACCP implementation in the tuna longline vessels. Research done in the fishing port of Palabuhanratu and Nizam Zachman Jakarta. Assessment conducted to basic requirement of vesselfeasibility, include the location and environment, design andconstruction of ships and facilities, equipment and supplies,operational management, hygiene and health of workers, to thequality management system. Result of the research indicatedthat value Yi around 1,5

PENAPISAN BAKTERIOSIN DARI BAKTERI ASAM LAKTAT ASAL BEKASAM Desniar .; Iman Rusmana; Antonius Suwanto; Nisa Rachmania Mubarik
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14 No 2 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Bacteriocin is proteinaceous compound that has bactericidal action against other microorganisms. Bacteriocin-producing lactic acid bacteria (LAB) is generally considered safe for human consumption and can be applied in food preservation. One source of indigenous LAB is from Indonesian fermented fish products, bekasam. This study aimed to obtain LAB isolates from bekasam that have high potential as producer of bacteriocin. The steps were screening of bacteriocin compound and protein precipitation using ammonium sulfate with a concentration of 0-10% to 70-80%. Screening of bacteriocin compounds of 25 isolates LAB from bekasam showed that there were 11 isolates (44%) that have the potential as producer of bacteriocin, in which the cell-free supernatant to pH 5 and or pH 6 produce inhibitory zones on the indicator bacteria Escherichia coli, Salmonella typhimurium ATCC 14028, Bacillus cereus, Staphylococcus aureus and Listeria monocytogenes. Then, the precipitation of proteins from the cell-free supernantant was done for the selected four isolates that have the potential as producer of bacteriocin. The supernatant and the precipitate from yield of protein precipitation in the selected four isolates showed that inhibition zone against the indicator bacteria E. coli, S. typhimurium ATCC 14 028, and L. monocytogenes with inhibition zone around 3.0 to 10.0 mm. Inhibition zones in the supernatant and the precipitate were indication that active compound is organic acid and bacteriocin, respectively. The highest inhibition zone of the supernatant and the precipitate of the BP(3) and SK(5) isolates against L. monocytogenes and S. typhimurium, respectively. The highest inhibition zone of the supernatant of the BP(20) and BI(3) isolates against S. typhimurium and S. typhimurium and E. coli, respectively. While the highest inhibition zone of precipitate of the BP(20) and BI(3) isolates were same, that is against E. coli. Each with ammonium sulfate concentrations were different.Key words: Bacteriocin, lactic acid bacteria, bekasam

PEMANFAATAN CANGKANG KERANG SIMPING (Amusium pleuronectes) SEBAGAI SUMBER KALSIUM PADA PRODUK EKSTRUDAT Tri Winarni Agustini; Susanna Endah Ratnawati; Bambang Argo Wibowo; Johannes Hutabarat
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14 No 2 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Asian moon scallop shell can be used as alternative calcium source, and its processing into calcium flour can be used to decrease waste of fresh scallop processing. Asian moon scallop is one of potential commodity alongside east coastal of Central Java. The application of calcium flour in food need to be done as calcium suplement for middle class society. The absorbption of calcium in the body is depending of some factors, one of them is calcium and phosphorus ratio in the food. The aims of study was to examine the effect of addition calcium flour, millet flour and corn flour in extrudate with consideration on ratio of calcium and phosphorus. The parameter analyzed were proximate test, calcium and phosphorus test and physical test (hedonic scale and breaking strength). This research used experimental laboratories and descriptive with Completely Randomised Design (CRD). Data were analyzed by Analysis of Varians (ANOVA) and Honestly Significant Difference (HSD). Hedonic value was tested by Kruskall Wallis analysis. Result show that extrudate snacks gave calcium and phosphorus ratio approaching 3 : 1 (Ca:P). Calcium content in extrudate with modification of calcium flour and corn flour is 582.66 mg/ 100 g and phosphorus content is 180 mg/100 g. Whereas extrudate with modification of calcium flour with millet flour is 950 mg/ 100 and phosphorus content is 280 mg/ 100 g. Breaking strength values in extrudate with modification calcium flour and corn flour are 8.81 kg.F and 5.32 kg.F in modification with calcium flour and millet flour. Values of hedonic test are 6.89 ≤ µ ≤ 7.57 in extrudate modification calcium flour and corn flour and 7.07≤ µ ≤ 7.77 in extrudate modification calcium flour and millet flour. This product has market potential and can be used as calcium source in the society.Key words : calcium flour, Asian moon scallop, formulation and extrudate.

ANATOMI, KOMPONEN BIOAKTIF DAN AKTIVITAS ANTIOKSIDAN DAUN MANGROVE API-API (Avicennia Marina) Agoes Mardiono Jacoeb; Sri Purwaningsih; Rinto .
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14 No 2 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The study about chemical and physical characteristics, bioactive compounds and antioxidant activity of mangrove api-api (Avicennia marina) leaf have been done. The structure of leaf tissues was analyzed with microscopic method, chemical compositions were determined by proximate analysis, antioxidant activity was determined by DPPH method, while bioactive compounds were determined by phytochemical assay. The microscopic analysis shown that api-api’s leaf have common feature dicotyl leaves structure, but it has a unique additional structure, that was salt extruding gland. The result of proximate analysis showed that api-api’s leaf was high in crude fiber (4.12%) and carbohydrate (23.00%). Ethyl acetate extract of api-api’s leaf showed higher antioxidant activity than hexane and methanol extracts, with IC value is 182.33 ppm. The ethyl acetate extract in concentration 300 ppm had higher ability to inhibite autooxidation that occurred in oil/water emulsion. Flavonoid, steroid dan reduction sugar were detected in api-api leaf extract.Keywords: antioxidant activity, Avicennia marina, DPPH, flavonoid, salt extruding gland.

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Contact Name
Taufik Hidayat

Contact Email
besthd22@gmail.com

Phone
-

Journal Mail Official
buletin_thpipb@yahoo.com

Editorial Address
-

Location
Kota bogor,

Jawa barat

INDONESIA