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INDONESIA
Jurnal Pengolahan Hasil Perikanan Indonesia
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 15 Documents
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Search results for , issue "Vol 24 No 3 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(3)" : 15 Documents clear
Efektivitas Karbon Aktif dalam Pembuatan Garam Rumput Laut Cokelat (Sargassum polycystum dan Padina minor): Effectiveness of Active Carbon in the Production of Brown Seaweed Salt (Sargassum polycystum and Padina minor) Shindy Hamidah Manteu; Nurjanah Nurjanah; Asadatun Abdullah; Tati Nurhayati; Anggrei Viona Seulalae
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 3 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(3)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i3.26692

Abstract

Brown seaweed has the potential to be developed as a source of salt for hypertension, but the distinctive aroma of seaweed is still an obstacle in the final product. Activated carbon is a non-toxic material that can be used to reduce the aroma of S. polycystum and P. minor salts . The purpose of this research is to determine the concentration of activated carbon in the process of making S. polycystum and P. minor salts to produce salt that is acceptable to the public. The method used with different concentrations of activated carbon (0%, 0.50%, 0.75%, 1%, 1.25%, 1.50% (w/v)) in the salt making process ,Sensory test of aroma and characterization of seaweed salt. Salt characteristics include mineral content (Mg, Fe, Ca, Na, K), Na:K ratio, NaCl content and antioxidant activity. The optimum activated carbon concentration of S. polycystum salt is 1.50% with Mg 29.24 mg/g; Fe 0.15 mg/g; Ca 27.66 mg/g; Na:K ratio 0.87 mg/g; NaCl 33.87%; antioxidant activity 201.0 mg/L. The optimum concentration of activated carbon of P. minor salt is 1% with Mg 39.05 mg/g; Fe 0.03 mg/g; Ca 32.28 mg/g; Na:K ratio 1.97 mg/g; NaCl 28.34% and antioxidant activity 111.39 mg/L.
Formulasi Kapa dan Iota Karagenan dalam Pembuatan Produk Kosmetik Pelembap Bibir: Formulation of Kappa and Iota Carrageenan in Lip Balm Cosmetic Sujuliyani Sujuliyani; Puspa Pebriyanti; Yuliati H. Sipahutar
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 3 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(3)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i3.32925

Abstract

Kapa dan iota karagenan memiliki sifat fungsional sebagai humektan yang dapat mempertahankan kelembapan bibir pada produk kosmetik pelembap bibir (lip balm). Karagenan digunakan sebagai bahan alami yang lebih aman dan mengurangi komposisi bahan kimia dalam formulasi pelembap bibir. Tujuan penelitian ini untuk menentukan formulasi yang terbaik dari kombinasi kapa dan iota karagenan dalam menghasilkan pelembap bibir yang sesuai standar. Perlakuan penambahan kapa dan iota karagenan pada produk pelembap bibir terdiri dari produk tanpa penambahan kapa dan iota karagenan, 1:1, 1:2, 2:1 dan 1:3. Data sensori menggunakan uji Kruskal-Wallis dilanjutkan dengan pembandingan ganda. Parameter mutu yang diuji yaitu pH dan LoD. Hasil penelitian menunjukkan pH produk pelembap bibir dengan perlakuan 1:1, 1:2, 2:1 dan 1:3 secara berurutan sebesar 5,70; 5,65; 5,55; 5,75 dan pengujian LoD (%) dengan perlakuan 1:1, 1:2, 2:1 dan 1:3 secara berurutan sebesar 2,09; 1,05; 0,98: 1,01; 0,96. Perbandingan kapa dan iota karagenan terbaik adalah 1:3. Berdasarkan hasil data sensori dan karakteristik mutu, pelembap bibir 1:3 memiliki kenampakan, warna, dan tekstur yang menarik bagi panelis, serta memiliki berat penyusutan yang paling rendah dan mampu menahan kelembapan dalam jangka waktu yang paling lama.
Substitusi Tepung Ikan Teri (Stolephorus sp.) dalam Pembuatan Kue Semprong sebagai Sumber Kalsium untuk Anak Sekolah: Anchovy Substitution on Semprong Cake as Source of Calcium for Children Adlina Dhiyaul Haq; Nani Ratnaningsih; Badraningsih Lastariwati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 3 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(3)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i3.36099

Abstract

One of the food sources of calcium needed by children is anchovy, but its use in traditional food products is still limited. Semprong cake has the potential as a traditional food that is functional. This study was aimed to determine the formulation of semprong cake with anchovy flour substitution, level of preference and nutritional content with proximate and calcium tests. The research was consist of 4 stages, namely define to find a reference recipe for semprong cake. Design stage by developing selected reference recipes with the substitution of field anchovy flour as much as 5%, 10%, and 15%. In the Development phase, validity tests were carried out on food and nutrition expert lecturers and designing the semprong anchovy cake packaging. Disseminate stage to test product preferences by 100 panelists from school children. The best substitution of anchovy flour on semprong cake is 15%. The preference test for the reference product is 4.0 (preferred) and the development product is 4.9 (strongly preferred). The nutritional content of the Medan anchovy semprong cake consists of 10.77 g protein, 26.49 g fat, 57.04 g carbohydrates, and 486.65 kcal/100 g of product energy. Medan anchovy semprong cake can be categorized as a calcium source snack because it contains 820.63 mg/100 g of calcium. Therefore, the Medan anchovy semprong cake can be recommended as a snack for school children.
Produksi Kitosan dari Cangkang Rajungan (Portunus sp.) pada Suhu Ruang: The Production of Chitosan from Crab Shell (Portunus sp.) at Room Temperature Dessy Atika Natalia; Niken Dharmayanti; Fera Roswita Dewi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 3 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(3)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i3.36635

Abstract

Crab shell (Portunus Sp) can be used as a raw material for chitosan which obtained by hydrolyzing chitin by using strong alkali and high temperature. The use of high temperature during the process, producing chitosan without any thermal stage can be a possible solution to reduce hazard. The study aims to produce chitosan from crab shells using non thermal method. Chitosan was made through these stages: deproteination, demineralization and deacetylation. The yielded chitosan then characterized. The results showed that the chitosan has yellowish white color, in flakes form and odorless with moisture content 11,25 – 12,93%, ash content 1,62 – 1,75%, nitrogen content 5,12 – 5,45%, lipid content 0,25 – 0,49%, viscosity 37,50 – 38,33 cPs, solubility 99,55 – 99,57% and degree of deacetylation 57,64%. In conclusion chitosan can be made with non thermal method met the commercial standards of chitosan except for the low deacetylation. Processing chitosan with non thermal methode can be applied at small crab miniplant, thus the crab shells has more economical value.
Integrasi Sentrifugasi Suhu Rendah dengan Optimasi Ekstraksi Enzimatis Minyak Mata Tuna menggunakan Response Surface Methodology: Integration of Low Temperature Centrifugation with Optimization of Tuna Eye Oil Enzymatic Extraction Using Response Surface Methodology Wini Trilaksani; Bambang Riyanto; Tati Nurhayati; Joko Santoso; Ikram Abi Hamzah Kurniawan
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 3 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(3)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i3.36652

Abstract

Tuna eye oil which is rich in omega-3 fatty acids eicosapentaenoic acid and docosahexaenoic acid can be obtained by low temperature extraction however the yield was not optimum yet. The yield value of tuna eye oil can be increased with enzymatic hydrolysis. Response Surface Methodology (RSM) can help analyze the effect of factors on the response to optimize the conditions of enzymatic hydrolysis. The purpose of this study was to maximization of oil yield, determine the optimum conditions for enzymatic extraction of tuna eye oil with different papain enzyme concentration and hydrolysis time using central composite design-face centered (CCDFC) modeling on RSM and determination of oil characteristics. The validation optimum of the enzymatic hydrolysis resulted in a yield value of 11.24±0.09% at the concentration of 1.02% papain enzyme for 3 hours. The EPA and DHA content of tuna eye oil at the optimum condition was classified as very high, 6.02% EPA and 30.30% DHA from 99.90% of the total identified fatty acids.
Aktivitas Antioksidan dari Air Buah Beruwas Laut (Scaevola taccada): Antioxidant Activities of Beach Naupaka's Water (Scaevola taccada) Azwin Apriandi; Zubaidah Anjar Rezeki; Kiki Fatmawati; Sri Novalina Amrizal; R. Marwita Sari Putri
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 3 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(3)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i3.36874

Abstract

Scaevola taccada (Beach Naupaka) is common plant found on Indonesia coast.This study was aimed to determine antioxidant activity and levels of vitamin C contained in the juice of old, young, and mixed beach naupaka's fruit. Antioxidant activity was tested using DPPH method and vitamin C levels using the iodimetric titration m. The results obtained showed that the antioxidant activity of beach naupaka were 113.47 ppm for old fruit, 130.71 ppm for young fruit, 164.58 ppm for mixed fruit. Vitamin C levels of old, young, and mixed fruit water were 7.04 mg, 36.96 mg, and 30.8 mg respectively.
Perbedaan Mutu Permen Jeli Kappaphycus alvarezii yang Dikemas Edible Film Berbasis Gelatin-CMC-Lilin Lebah dan Gelatin-Kitosan-Nanokitin: Quality Differences of Jelly Candy Kappaphycus alvarezii Wrapped in CMC-Beewax-Gelatin and Chitosan-Nanochitin Gelatin Based Edible Film Asri Silvana Naiu; Nikmawatisusanti Yusuf; Srirahayu Cahyani Yusuf; Yusnina S Hudongi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 3 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(3)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i3.36911

Abstract

Penelitian ini bertujuan menganalisis perbedaan mutu permen jeli rumput laut yang dikemas edible film berbasis gelatin-karboksimetilselulosa (CMC)-lilin lebah dan gelatin-kitosan-nanokitin. Interaksi senyawa-senyawa berbeda dalam edible film diduga dapat memengaruhi mutu permen jeli selama penyimpanan. Perlakuan dalam penelitian ini yaitu waktu penyimpanan permen dipercepat menggunakan chamber selama 15 hari pada suhu lebih tinggi (40oC) dengan kelembapan 75% yang setara dengan waktu 60 hari pada suhu ruang. Data yang diperoleh dianalisis dengan Independent T-Test (uji-t) untuk mengetahui laju transmisi uap air (WVTR) edible film, perbedaan mutu kimia dan mikrobiologi permen, serta uji-u Mann-Whitney untuk menguji perbedaan nilai hedonik selama penyimpanan. Parameter uji, yaitu WVTR dan mutu permen jeli meliputi kadar air, gula reduksi, angka lempeng total (ALT), dan nilai hedonik yang semuanya diuji pada taraf kepercayaan 95%. Hasil uji-t menunjukkan bahwa WVTR kedua edible film gelatin berbeda tidak nyata (p>0,05). Kadar air permen berbeda nyata pada hari ke-60, sedangkan gula reduksi dan TPC berbeda nyata sejak awal pengamatan. Hasil uji-u Mann-Whitney menunjukkan bahwa terdapat perbedaan nyata pada nilai kenampakan permen antar perlakuan yang dimulai dari hari ke-24, nilai aroma sejak hari ke-12, sedangkan nilai rasa dan tekstur permen berbeda tidak nyata. Mutu permen terbaik diperoleh pada perlakuan edible film gelatin kitosan-nanokitin.
Karakteristik Pangan Fungsional Nuget dan Stik dari Tepung Ikan Layang Ekor Merah (Decapterus kuroides) dan Ampas Tahu : Characteristics of Functional Food of Nugget and Stick Based on Redtail Scad (Decapterus kurroides) Flour and Tofu Dregs Marni Kaimudin; Sumarsana Sumarsana; Mozes Sukur Yodida Radiena; Sugeng Hadi Noto
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 3 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(3)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i3.36967

Abstract

The potential resources of redtail scad (Decapterus kuroides) and tofu dregs which are abundant and have not been utilized optimally are assets for the people’s economy by making alternative flour as a substituent for functional processed food made from wheat flour such as nuggets and sticks. An external effort that is useful for functional food processing, a study was carried out aimed at knowing the characteristics of nuggets and sticks made from red tail scad flour and tofu dregs. The research method used is descriptive qualitative. The research treatment was the ratio between fish meal, tofu pulp flour and wheat flour with a ratio of 1:1:1, 1:2:3, 1:3:2, 2:1:3 2:3:1, 3:1:2 , 3:2:1. Nuggets product test parameters include sensory (aroma, taste, texture), water content, ash, fat, protein, lead, coliform, E.coli, Salmonella, Staphylococcus aureus and stick products include sensory (smell, color, taste, appearance), moisture content, ash, fat, protein, calcium, lead, mold. The results showed that the 3:1:2 ratio of ingredients produced nuggets and sticks with the best characteristics. Characteristics of nuggets with a sensory value of 5.96 flavor, 6.13 taste and 5.96 texture, as well as 41.59% moisture, 2.32% ash, 21.67% protein, 14.08% fat, lead <0.073 mg/kg, coliform <3 MPN/g, E.coli <3 MPN/g, Salmonella negative/25g, Staphylococcus aureus negative. Characteristics of the stick with a sensory score value of 4.70 smell, 4.57 texture, 4.52 flavour and 4.57 appearance, 22.87% moisture, 5.22% ash, 15.11% protein, 17.36% fat, 25.7 mg/kg calcium, lead <0.073 mg/kg, mold 5 colony/g. The characteristics of nugget and stick are in accordance with SNI 01-6682-2000, SNI 7587:2013 and BPOM Regulation No.16 of 2016.
Protein dan Asam Amino pada Edible Sargassum aquifolium, Ulva lactuca, dan Gracilariopsis longissima: Protein and Amino Acid of Edible Sargassum aquifolium, Ulva lactuca and Gracilariopsis longissima Alberta Rika Pratiwi; Irma Fadlilah; Victoria Kristina Ananingsih; Meiliana Meiliana
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 3 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(3)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i3.37085

Abstract

Seaweed or macroalgae have been used by the food industry for a long time because of the components they contain such as alginate, carrageenan, and agar. In addition, seaweed contains nutrients and other bioactive components which makes seaweed a functional food. Information about its protein content and amino acid diversity is important to maximize seaweed’s potential. This study aimed to determine the protein content and amino acid profile of S. aquifolium, U. lactuca, and G. longissima. Protein was extracted using 0.4 M NaOH solvent and ultrasonication for 5 minutes with an amplitude of 70% and analyzed with the Bradford method. The amino acid composition was analyzed using ultra performance liquid chromatography. S. aquifolium had the highest protein content (4.17%) and 16 types of amino acids, which consist of 10 essential amino acids (AAEs) and 6 non-essential amino acids (AANEs). U. lactuca had 9 AAEs and 6 AANEs, while G. longissima had 8 types of AAEs and 6 types of AANEs. Glutamic acid was the highest amino acid in S. aquifolium (400.27±62.27 mg/kg), while aspartic acid was the highest in U. lactuca (274.60±50.14 mg/kg) and G. longissima (435.57±25.81mg/kg). Edible macroalgae contain protein and many types of amino acids, and some have higher concentrations than similar macroalgae protein sources from other water areas. The amino acids possessed by these three macroalgae have the potential to be further developed into plant-based food products with umami flavor and taste characteristics, such as vegetables, spices, or any processed food products.
Peningkatan Mutu Ikan Keumamah Loin Aceh dari Cakalang (Katsuwonus pelamis) menggunakan Daun Kari (Murraya koenigii): Quality Improvement of Keumamah Loin Aceh Fish from Skipjack Tuna (Katsuwonus pelamis) using Curry Tree Leaves (Murraya koenigii) Muhammad Nur Fajri; Nurjanah Nurjanah; Uju Uju
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 3 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(3)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i3.37135

Abstract

Keumamah loin is a semi-wet wood fish with one to two days of sun drying, with soft meat texture, specific aroma and easily degradation in quality. Curry tree (Murraya koenigii) contain many bioactive compounds that serve as antioxidants. The Study was aimed to find out the effect of curry leaf extract, temperature, and drying time on the quality of keumamah loin and the effectiveness of curry tree as antioxidant. The study used complete randomized factorial design experimental method with different curry tree leaf extract levels (0% and 10%), temperature (40°С and 60°С), and time (8 hours and 12 hours). The observed parameters were proximate levels, water activity values (aw), and thiobarbituric acid (TBA). The results showed the use of curry tree leaves, temperature, and drying time did not have effect on proximate levels and water activity with protein 28.22–32.1%, fat 2.72–4.60%, ash 2.70– 4.52%, water 35.10–50.43% and water activity 0.84–0.87. However, the use of curry tree leaves affects the number of thiobarbituric acid (TBA). The use of 10% curry tree leaves, 40°С temperature, and 8 hours is the best treatment which has the lowest TBA 0.40±0.003 mg malondialdehyde/kg. The use of curry tree leaves, temperature, and drying time can inhibit the lipids oxidation process in the products of keumamah loin.

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