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INASUA: Jurnal Teknologi Hasil Perikanan
Published by Universitas Pattimura
ISSN : ""     EISSN : 27756343     DOI : https://doi.org/10.30598/jinasua.2023.3.1.193
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry
Jurnal Teknologi Hasil Perikanan (JTHP) is a scientific periodical published by PS. Fisheries Product Technology, Faculty of Fisheries and Marine Sciences, UNPATTI. This media will publish the latest research and literature results in the field of Fishery Product Technology, particularly those related to the application of technology for improving the quality of fishery products, developing new fishery products, safety of fishery products, utilization of fishery product waste and other topics that are closely related to the utilization and processing of fishery products that can be consumed by humans.Jurnal Teknologi Hasil Perikanan (JTHP) is a scientific periodical published by PS. Fisheries Product Technology, Faculty of Fisheries and Marine Sciences, UNPATTI. This media will publish the latest research and literature results in the field of Fishery Product Technology, particularly those related to the application of technology for improving the quality of fishery products, developing new fishery products, safety of fishery products, utilization of fishery product waste and other topics that are closely related to the utilization and processing of fishery products that can be consumed by humans
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Perairan
Articles 30 Documents
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MUTU IKAN KUWE (Gnathanodon speciosus) SEGAR YANG DIBERI PERLAKUAN CAIRAN NIRA AREN (Arenga pinnata) HASIL FERMENTASI SELAMA PENYIMPANAN Martha L. Wattimena; Dwigth Soukotta; Max R Wenno; Yudi Mantol
Jurnal Inasua: Jurnal Pengolahan Hasil Perikanan Vol 1 No 1 (2021): INASUA - Jurnal Teknologi Hasil Perikanan
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jinasua.2021.1.1.1

Abstract

The application of acids in food processing has an important role due to its antimicrobial activities. Likewise, acid derivation of palm nera has been widely used by the community in handling fish to maintain its freshness, however the research concerning its effect on fish has not been conducted yet. This study aims to analyze the application of palm nera (Arenga pinnata) in maintaining the quality of fresh Gnathanodon speciosus during storage. The results of the analysis of variance showed that the treatment of fermented palm nera (A) had a significant effect on the TMA value, and had a very significant effect on the pH value, while the treatment of storage time (B) had a very significant effect on the TMA and pH values. The interaction of treatment A and B has a very significant effect on the pH value. The results of the Friedman test showed that the interaction of treatment A and B had a very significant effect on the odor, texture and appearance of fresh fish. The conclusion is the fresh fish treated by fermented palm nera and stored during 9 days obtained the best quality based on objective (TPC, TMA, pH) and subjective parameters.
KANDUNGAN MIOGLOBIN IKAN TUNA (Thunnus albacares) DENGAN PEMAKAIAN KARBON MONOKSIDA DAN FILTER SMOKE SELAMA PENYIMPANAN BEKU Cindy R. M. Loppies; Daniel A. N. Apituley; Raja B. D. Sormin; Beni Setha
Jurnal Inasua: Jurnal Pengolahan Hasil Perikanan Vol 1 No 1 (2021): INASUA - Jurnal Teknologi Hasil Perikanan
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jinasua.2021.1.1.12

Abstract

A part of fish flesh denaturation was caused by the formation of metmyoglobin, which resulted brownish color. Carbon monoxide (CO) and filtered smoke (FS) will react myoglobine to establish carboximyoglobine the stable form of red figment of tuna flesh. The purpose of this study was to determine the myoglobin changes of tuna flesh by treated CO and FS during frozen storage. The research method was an experimental where the tuna (Thunnus albacores) loin was sprayed by CO and FS, then kept at frozen storage during 4 weeks. Observations carried out at 0, 1, 2, 3 and 4 weeks. The surveillance parameters were: myoglobin content, color and protein profile of tuna loin. The result showed the myoglobin content of tuna loin during storage at 0, 1,2, 3, and 4 week were 31.34 mg%, 29.05 mg%, 31.25 mg%, 36.28mg% and 41.01 mg% respectively, while FS were 18.42 mg%, 20.82 mg%, 24.32 mg%, 34.72 mg% and 52.48mg% respectively. According to the color analysis of tuna loin treated by CO and FS, it indicated that the brightness value L* of the tuna loin treated by CO during storage at 0, 1, 2, 3, and 4 week were 26.33; 43.67; 36; 24.33; and 20.33 resvectively and treated by FS there were 30; 42; 37; 27, 25,and 67 resvectively. The red color based on a * and b * values calculated by oHue, of the tuna loin treated by CO during storage at 0, 1, 2, 3, and 4 week were 47.26; 55.41; 54.42; 46.52; and 42.09 respectively and the tuna loin treated by FS were 50.57; 55.82; 55.61; 50,81 and 40,47 respectively. It concluded that both tuna loin treated by CO and FS classified as red color. Profile of tuna loin protein treated by CO and FS obtained 2 bands indicated by molecular weights of 100.92 kD and 52.05 kD.The myoglobin content of tuna treaded by CO and FS during storage increased so it categorized as a good quality.
PERBANDINGAN KOMPOSISI KIMIA PERISA TULANG IKAN TUNA (Thunnus albacares) DAN KULIT UDANG ( Litopenaeus vannamei) Adrianus O. W. Kaya; Esterlina E. E. M Nanlohy; Sherly Lewerissa
Jurnal Inasua: Jurnal Pengolahan Hasil Perikanan Vol 1 No 1 (2021): INASUA - Jurnal Teknologi Hasil Perikanan
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jinasua.2021.1.1.21

Abstract

Utilization of the waste of processed fisheries product is obtain a product with a good chemical properties and also zero waste product. flavoring is a product can be obtain from utilization of processedfisheries waste. This study purposed to produce natural flavoring by using tuna bone and shrimp shells. This research used 3 treatments ratio of broth and maltodextrin and was performed and chemicalanalysis involve moisture, ash, protein and fat were carried out. The results showed that the best flavoring product obtained from the ratio of broth and maltodextrin 100 ml : 100 mg (A1), both for tunabone and shrimp shells.
PROKSIMAT DAN TOTAL BAKTERI IKAN LAYANG (Decapterus sp.) ASIN KERING HASIL PENGERINGAN MENGGUNAKAN PENGERING SURYA TERTUTUP Raja B. D. Sormin; Edir Lokollo; Febe F. Gaspersz; Vicko F. J. Tahalea
Jurnal Inasua: Jurnal Pengolahan Hasil Perikanan Vol 1 No 1 (2021): INASUA - Jurnal Teknologi Hasil Perikanan
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jinasua.2021.1.1.29

Abstract

This study aims to determine the proximate and total bacterial of dry salted scad fish (Decapterus sp.)dried using a closed solar drying sistem. The research method begins with fish weed in ‘butterfly’ thenwashed using flowed water and immersed in 15% salt solution for 30 minutes. The drying method was aclosed sun drying cabinet sistem, with 3 drying racks named Rack 1, Rack 2 and Rack 3 starting from thebottom. The dried salted fish was analyzed its proximate consisting of moisture content, ash content, fatcontent and protein content, as well as bacterial tests using Total Plate Count (TPC). The results showedthat the proximate values on Rack 1, Rak2, and Rack 3 were water content of 25.58%, 20.39%, and17.80% respectively; ash content of 9.64%, 9.69% and 7.71% respectively, fat content 8.08%, 11.40%and 15.16%, respectively and protein content 53.73%, 58.10%, and 59.11%. respectively. Meanwhile,the total plate count (TPC) value of dried salted layang fish (Decapterus sp) on Rack 1, Rak2, and Rack 3was 2.73 log x CFU / g or 5.4 x 102 CFU / g, 2.74. logx CFU / g or 5.5 x 102 CFU / g, and 2.74 logx CFU / gror 5.9 x 102 CFU / gr, respectively. The best place to put fish in the dryer is on Rack 3 as this is indicatedby the low moisture content. The TPC value was still within the value limit required by the SNI.
LAJU PERTUMBUHAN, KELANGSUNGAN HIDUP DAN KOMPOSISI KIMIA IKAN NILA (Oreochromis niloticus) HASIL REKAYASA DARI AIR TAWAR KE AIR LAUT Johanna L. Thenu; Lexon H. J. Tinglioy
Jurnal Inasua: Jurnal Pengolahan Hasil Perikanan Vol 1 No 1 (2021): INASUA - Jurnal Teknologi Hasil Perikanan
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jinasua.2021.1.1.40

Abstract

Tilapia (Oreochromis niloticus) is one of the most popular fish species and has high economic value. Increased demand for this type of fish must be matched by cultivation efforts. Limited land for cultivation ponds, so it is necessary to look for alternatives, one of which is cultivation in seawater floating marine cages. This study aims to determine the manipulation process of freshwater tilapia into seawater, the rate of growth and survival, and analysis of its chemical composition. The research used was an experimental method. The results of measuring water quality including salinity increased by 3 ppt per day, temperatures ranged from 27-30 OC, DO was between 7.0-7.5 mg/L, pH between 7,2-7,6. The absolute weight and length were 408.5 g and 26 cm, respectively, the growth rate was 2.27%, and the survival rate was 85-90%. The chemical composition values ​​include moisture content of 71.59%, ash 1.54%, fat 4.74%, 21.3% protein, and 0.83% carbohydrates. The results showed that freshwater tilapia can be manipulated to live in seawater and have a good growth and survival rate and have a high chemical composition, especially protein and fat.
KARAKTERISTIK FISIKO-KIMIA DAN AKTIVITAS ANTIOKSIDAN KITOSAN YANG DIPRODUKSI DARI SISIK IKAN KAKATUA (Scarus sp.) Lady Angel Joris; F. Rieuwpassa; A. O. W. Kaya
Jurnal Inasua: Jurnal Pengolahan Hasil Perikanan Vol 1 No 2 (2021): INASUA - Jurnal Teknologi Hasil Perikanan
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jinasua.2021.1.2.49

Abstract

The aims of this study was to determine the physicochemical characteristics and to know the antioxidant activity of chitosan parrot fish scales (Scarus sp.). The test parameters used in this study include color, particle size, moisture content, ash content, nitrogen content, degree of deacetylation, viscosity, molecular weight and antioxidant activity. Chitosan is synthesized from the fish scales through the demineralization, deproteination, and deascetylation stage. Viscosity was measured using an viscometer Ostwald, degree of deacetylation e using an Spectrophotometer IR, and antioxidant activity was tested using the DPPH Method. The results of the analysis showed that chitosan scales of parrot fish (Scarus sp.) Produced in this study had physical properties namely white and powder size, and had a moisture content of 0.37%, ash content of 0.48%, nitrogen content of 0.38% , deacetylation degree of 90.23%, viscosity 1.19 cP and molecular weight 24.547 kDa. Chitosan antioxidant activity test has an IC50 value of 3004.66 ppm which is classified as having weak antioxidant activity because it is more than 200 ppm. Based on these results, the chitosan produced in this study can be said to have good quality, but chitosan scales of parrot fish (Scarus sp.) Have potential as antioxidants even though but are relatively weak.
UJI KUALITAIF KOMPONEN BIOAKTIF DARI EKSTRAK DAUN BAKAU Soneratia alba ASAL TELUK AMBON DALAM Sela C. Hooru; Raja B. D. Sormin; Meigy N. Mailoa
Jurnal Inasua: Jurnal Pengolahan Hasil Perikanan Vol 1 No 2 (2021): INASUA - Jurnal Teknologi Hasil Perikanan
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/10.30598/jinasua.2021.1.2.71

Abstract

Mangroves are plants which its ecosystems have very important roles and functions. Beside its purpose as a food chain in a waters, mangroves are also known as a breeding ground for aquatic biota, and the producers of wood used for building raw materials, foodstuffs, and medicines. The purpose of this study was to identify the bioactive compounds contained in the Soneratia alba mangrove derived from Inner Ambon Bay. The research method is an experiment carried out on S. alba leaves using maceration method. The solvent using were methanol, ethyl acetate and n-hexane. The bioactive content identified qualitatively. The results showed that there were 6 bioactive components identified in the methanol and ethyl acetate extracts of S. alba leaves named flavonoids, alkaloids, terpenoids, steroids, phenolics, and saponins, but from the 6 bioactive components, phenolic and saponin components were not detected in the n-hexane extract.
KARAKTERISTIK KIMIA DAN ORGANOLEPTIK ABON JANTUNG PISANG KEPOK DENGAN PENAMBAHAN IKAN BELUT (Monopterus albus) Randy Syaifudin; G. H. Augustyn; Meitycorfrida Mailoa
Jurnal Inasua: Jurnal Pengolahan Hasil Perikanan Vol 1 No 2 (2021): INASUA - Jurnal Teknologi Hasil Perikanan
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/10.30598/jinasua.2021.1.2.78

Abstract

Meat floss is categorized as a snack or ready-to-serve food. They are mainly made of dried meat products with a light, fluffy, and crisp texture. Beef or mutton are types of meat usually used in making meat floss. Other types of meat, including chicken, fish, or even plants, can be used as floss ingredients. A study was conducted on floss made from banana florets with the addition of eel fish. The purpose of this study was to determine the best formulation of banana florets and eel fish for making floss. A completely randomized experimental design with four levels of ratio between kepok banana florets and eel fish, i.e., 100%: 0%, 75%: 25%, 50%: 50%, and 25%: 75%, was applied in this research. The results indicated that a ratio of 25% to 75% banana florets to eel fish produced the best floss in terms of chemical properties and was well accepted for its overall sensory characteristics.
KARAKTERISTIK KIMIA DAN MIKROBIOLOGI BAKASANG JEROAN IKAN TUNA SIRIP KUNING (Thunnus Albacares) Joshua J. Hursepuny; Trijunianto Moniharapon; Meigy M. Mailoa
Jurnal Inasua: Jurnal Pengolahan Hasil Perikanan Vol 1 No 2 (2021): INASUA - Jurnal Teknologi Hasil Perikanan
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/10.30598/jinasua.2021.1.2.86

Abstract

Tuna is a raw material with low quality if not utilized it can cause environmental problems, therefore processing is necessary to increase added value. Tuna fish innards are processed traditionally by fermenting them into bakasang. This study aims to determine the chemical and microbiological quality of the viscera of yellowfin tuna (Thunnus Albacares). The method used is an experimental method with the treatment carried out is a salt concentration of 10%, 20%, 30%, and the duration of fermentation is 2 weeks, 4 weeks, 6 weeks. Objective tests carried out in the study included water content, protein content, pH value and total LAB. The results showed that the length of fermentation and the concentration of salt in yellowfin tuna meatballs had a significant effect on decreasing water content, protein content, pH value and increasing the total value of lactic acid bacteria. A good yellowfin tuna is a fermentation/storage period of 4 weeks and 6 weeks with a salt concentration of 20% and 30%, respectively.
PROFIL ASAM AMINO DAN KANDUNGAN MINERAL IKAN TERI (Stolephorus commersonii) SEGAR DAN KERING DARI DESA SIAHONI KABUPATEN BURU Viona Desyca Tohata; R. B. D. Sormin; I. K. E. Savitri
Jurnal Inasua: Jurnal Pengolahan Hasil Perikanan Vol 1 No 2 (2021): INASUA - Jurnal Teknologi Hasil Perikanan
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/10.30598/jinasua.2021.1.2.59

Abstract

Anchovy (Stolephorus commersonii) is a fish that is mostly produced in Siahoni Village, both in the form of fresh and dried anchovies which are traditionally dried by direct sun drying. This traditional drying method is unhygienic and easily contaminated, so people have to develop appropriate technology, namely closed sun drying method. The purpose of this study is to examine the amino acid profile and mineral content (Ca, P, Fe, and I) of fresh and dried anchovy (Stolephorus commersonii) from Siahoni Village, Buru Regency. The method used in this study is experimental method and laboratory analysis which includes proximate analysis, amino acid analysis, and mineral analysis (Ca, P, Fe, and I). The Predicted Protein Efficiency Ratio (P-PER) was used for protein quality analysis. The results of this study indicate that based on the proximate value, there is an increase in the protein content of dried anchovy, where the protein content of dried anchovy which is dried in closed sun drying is higher than the protein content of dried anchovy which is traditionally dried. The highest essential amino acid content in fresh anchovy and traditional dried anchovy is lysine, and in sun dried anchovy is arginine. While the highest non-essential amino acid content in fresh anchovies, traditional dried anchovies and solar drying is glutamic acid. The estimated value of the protein efficiency ratio (P-PER) indicates that the protein quality of fresh anchovy is relatively poor, while traditional dried anchovy and solar drying have good protein quality. Fresh anchovies and dried anchovies also contain high and good minerals calcium (Ca), phosphorus (P), iron (Fe), and iodine (I).

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