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INDONESIA
Jurnal Pengolahan Hasil Perikanan Indonesia
ISSN : 23032111     EISSN : 2354886X     DOI : -
Core Subject : Agriculture,
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.
Arjuna Subject : -
Articles 459 Documents
MATERIAL BIOKERAMIK BERBASIS HIDROKSIAPATIT TULANG IKAN TUNA Riyanto, Bambang -; Maddu, Akhiruddin -; Nurrahman, - -
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 16 No. 2 (2013): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1095.194 KB) | DOI: 10.17844/jphpi.v16i2.8046

Abstract

Material biokeramik berbasis hidroksiapatit memiliki prospek baru dalam industri elektronika danmikroteknologi masa depan. Hidroksiapatit dengan sumber bahan baku alami merupakan potensi besar,terlebih pemanfaatan limbah tulang ikan tuna yang masih belum dilakukan dengan baik. Teknologi sintesisyang ada juga belum efektif serta karakterisasi materialnya belum banyak dikembangkan. Penelitianini bertujuan mensintesis dan mengetahui karakteristik material biokeramik berbasis hidroksiapatittulang ikan tuna. Metode yang digunakan dalam pengekstraksian hidroksiapatit tulang ikan tuna adalahdengan pemanasan suhu tinggi (sintering). Melalui suhu sintering 700ºC telah dapat dihasilkan materialbiokeramik berbasis hidroksiapatit dari tulang ikan tuna dengan rendemen tertinggi (65,61±2,21)% danberwarna putih. Semakin tinggi suhu sintering, semakin tinggi derajat kristalinitasnya, sedangkan denganSEM memperlihatkan partikel penyusunnya berukuran 0,050 ?m sampai 0,803 ?m dan menyerupaibentuk kristal heksagonal. Nilai kapasitansi mengalami penurunan dengan bertambahnya frekuensi yangdiberikan, dengan nilai tertinggi 0,0061 nF, sedangkan nilai konduktivitas mengalami kenaikan seiringdengan bertambahnya frekuensi dengan nilai terendah 7,73 x 10-5 S/m.Kata kunci: biokeramik, hidroksiapatit, sintering, tulang ikan tuna
KANDUNGAN NUTRISI DAN PEMANFAATAN GONAD BULU BABI (ECHINOTHRIXS CALAMARIS) DALAM PEMBUATAN KUE BLUDER Silaban, Bernita br; Srimariana, Endang Sunarwati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 16 No. 2 (2013): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (360.831 KB) | DOI: 10.17844/jphpi.v16i2.8045

Abstract

Penelitian ini bertujuan menentukan nutrisi, komposisi asam lemak, dan pengaruh komposisi telur ayamdan gonad bulu babi terhadap mutu kue bluder. Penelitian ini terdiri dari tiga tahap yaitu karakterisasibahan baku, formulasi, dan karakterisasi kue bluder. Gonad bulu babi Echinothrix calamaris segar memilikikarakteristik sebagai berikut: kadar air 69,47%, abu 0,75%, lemak 9,02%, protein 18,46%, energi 164,22 kkal,miristat 11,89%, palmitat 25,63%, stearat 3,83%, palmitoleat 6,63%, oleat 7,87%, linolelaidat 2,63%, linolenat6,35%, dan arakhidonat 10,38%. Proporsi telur ayam dan gonad bulu babi sangat berpengaruh terhadapmutu kue bluder dengan kadar air (21,70-27,17)%, protein (4,59-5,02)%, lemak (17,68-29,30)%, abu (0,67-0,91)%, karbohidrat (38,61-50,62)%, dan energi (376,48- 437,9) kkal. Semua formula dapat diterima, tetapiformula yang paling disukai perbandingan telur ayam dan gonad 2:1.Kata kunci: asam lemak, Echinothrix calamaris, kue bluder, proksimat
KANDUNGAN ASAM AMINO, TAURIN, MINERAL MAKRO-MIKRO, DAN VITAMIN B12 UBUR-UBUR (AURELIA AURITA) SEGAR DAN KERING Nurjanah, - -; Jacoeb, Agoes Mardiono; -, Nurokhmatunnisa -; Pujianti, Detti -
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 16 No. 2 (2013): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (380.169 KB) | DOI: 10.17844/jphpi.v16i2.8044

Abstract

Tujuan penelitian adalah menentukan komposisi gizi, asam amino, taurin, mineral makro dan mikro,dan vitamin B12 pada ubur-ubur (Aurelia aurita) segar dan kering. Asam amino esensial pada ubur-uburyaitu arginina, leusina, valina, treonina, lisina, isoleusina, fenilalanina, metionina, dan histidina, sedangkanasam amino non esensial yaitu asam glutamat, glisina, asam aspartat, serina, alanina, dan tirosina. Asamamino esensial tertinggi segar dan kering adalah arginina sebesar 1,72% (bk) dan 1,44% (bk) dan terendahhistidina yaitu sebesar 0,19% (bk) dan 0,13% (bk). Asam amino non esensial segar dan kering tertinggiadalah asam glutamat dan glisina yaitu sebesar 3,26% (bk) dan 2,62% (bk) dan terkecil tirosina sebesar0,38% (bk) dan 0,41% (bk). Taurin segar sebesar 2,68% (bk) dan kering sebesar 0,67% (bk). Mineral makrotertinggi segar dan kering adalah natrium yaitu 180.092,1 ppm (bk) dan 111.209,4 ppm (bk), terkecil adalahkalsium yaitu 5.750,2 ppm (bk) dan 11,1 ppm (bk). Mineral mikro tertinggi segar dan kering adalah iodium yaitu8.291,5 ppm (bk) dan 1.800 ppm (bk) dan yang terkecil adalah tembaga yaitu 1,1 ppm (bk) dan 0,6 ppm (bk).Vitamin B12 segar adalah 396,6 ?m/100 g (bk) dan kering 63,5 ?m/100 g (bk).Kata kunci: asam amino, mineral, taurin, ubur-ubur (Aurelia aurita), vitamin B12
KANDUNGAN ASAM AMINO, TAURIN, MINERAL MAKRO-MIKRO, DAN VITAMIN B12 UBUR-UBUR (AURELIA AURITA) SEGAR DAN KERING -, Nurjanah -; Jacoeb, Agoes Mardiono; -, Nurokhmatunnisa -; Pujianti, Detti -
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 16 No. 1 (2013): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (379.532 KB) | DOI: 10.17844/jphpi.v16i1.8042

Abstract

Tujuan penelitian adalah menentukan komposisi gizi, asam amino, taurin, mineral makro dan mikro,dan vitamin B12 pada ubur-ubur (Aurelia aurita) segar dan kering. Asam amino esensial pada ubur-ubur,yaitu arginin, leusin, valin, treonin, lisin, isoleusin, fenilalanin, metionin, dan histidin, sedangkan asamamino non esensial, yaitu asam glutamat, glisin, asam aspartat, serin, alanin, dan tirosin. Asam aminoesensial tertinggi segar dan kering adalah arginin sebesar 1,72% (bk) dan 1,44% (bk) dan terendah histidin,yaitu sebesar 0,19% (bk) dan 0,13% (bk). Asam amino non esensial segar dan kering tertinggi adalah asamglutamat dan glisin, yaitu sebesar 3,26% (bk) dan 2,62% (bk) dan terkecil tirosin sebesar 0,38% (bk) dan0,41% (bk). Taurin segar sebesar 2,68% (bk) dan kering sebesar 0,67% (bk). Mineral makro tertinggi segardan kering adalah natrium, yaitu 180.092,1 ppm (bk) dan 111.209,4 ppm (bk), terkecil adalah kalsium, yaitu5.750,2 ppm (bk) dan 11,1 ppm (bk). Mineral mikro tertinggi segar dan kering adalah iodium, yaitu 8.291,5 ppm (bk)dan 1.800 ppm (bk) dan yang terkecil adalah tembaga yaitu 1,1 ppm (bk) dan 0,6 ppm (bk). Vitamin B12segar adalah 396,6 ?m/100 g (bk) dan kering 63,5 ?m/100 g (bk).Kata kunci: asam amino, mineral, taurin, ubur-ubur (Aurelia aurita), vitamin B
KANDUNGAN ASAM AMINO, TAURIN, MINERAL MAKRO-MIKRO, DAN VITAMIN B12 UBUR-UBUR (AURELIA AURITA) SEGAR DAN KERING Nurjanah, .
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 16 No. 2 (2013): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v16i2.8043

Abstract

Tujuan penelitian adalah menentukan komposisi gizi, asam amino, taurin, mineral makro dan mikro,dan vitamin B12 pada ubur-ubur (Aurelia aurita) segar dan kering. Asam amino esensial pada ubur-ubur,yaitu arginin, leusin, valin, treonin, lisin, isoleusin, fenilalanin, metionin, dan histidin, sedangkan asamamino non esensial, yaitu asam glutamat, glisin, asam aspartat, serin, alanin, dan tirosin. Asam aminoesensial tertinggi segar dan kering adalah arginin sebesar 1,72% (bk) dan 1,44% (bk) dan terendah histidin,yaitu sebesar 0,19% (bk) dan 0,13% (bk). Asam amino non esensial segar dan kering tertinggi adalah asamglutamat dan glisin, yaitu sebesar 3,26% (bk) dan 2,62% (bk) dan terkecil tirosin sebesar 0,38% (bk) dan0,41% (bk). Taurin segar sebesar 2,68% (bk) dan kering sebesar 0,67% (bk). Mineral makro tertinggi segardan kering adalah natrium, yaitu 180.092,1 ppm (bk) dan 111.209,4 ppm (bk), terkecil adalah kalsium, yaitu5.750,2 ppm (bk) dan 11,1 ppm (bk). Mineral mikro tertinggi segar dan kering adalah iodium, yaitu 8.291,5 ppm (bk)dan 1.800 ppm (bk) dan yang terkecil adalah tembaga yaitu 1,1 ppm (bk) dan 0,6 ppm (bk). Vitamin B12segar adalah 396,6 ?m/100 g (bk) dan kering 63,5 ?m/100 g (bk).
MECHANICAL PROPERTIES OF SURIMI GEL ADDED WITH OLIVE LEAF EXTRACT POWDER Arsyad, Muh Ali; Rusli, Arham; Ogawa, Masahiro
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 22 No. 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (245.451 KB) | DOI: 10.17844/jphpi.v22i2.27772

Abstract

Mechanical property is important factors in determining quality of surimi-based products. Plant phenolic compound has been used to improve mechanical properties of surimi gel. The aim of this study was to determine the effects of addition of olive leaf extract powder (OLEP) on the mechanical properties of surimi gel. Addition of OLEP that contained polyphenol of 1.9 mg GAE/g dry weight to surimi increased breaking stress and breaking strain of surimi gel. The breaking stress and breaking strain of surimi gel increased with increasing OLEP concentration. The addition of 0.2% OLEP increased the breaking stress of surimi gel by 13% and the breaking strain by 27%. The addition of 0.5% OLEP resulted in a 1.2 times increase in the breaking stress and breaking strain of surimi gel. Increasing breaking stress and breaking strain of surimi gel with the addition of OLEP is caused by the integration of additional crosslinks into the protein networks via polyphenols or their derivatives. Although the addition of OLEP had a detrimental effect on whiteness of surimi gel, OLEP is still a useful functional ingredient for improving mechanical properties of surimi gel products in which the color is not an important quality.
SNAKESKIN GOURAMI (TRICHOGASTER PECTORALIS) STICK HIGH IN PROTEIN AND CALCIUM AS OF FISH PRODUCT DIVERSIFICATION Sari, Dewi Kartika; Rahmawati, Hafni; Susilawati, Susilawati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 22 No. 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (300.754 KB) | DOI: 10.17844/jphpi.v22i2.27770

Abstract

Snakeskin gourami (Trichogaster pectoralis) is a freshwater fish often consumed by the people of South Kalimantan. The meat and the bones of this fish can be processed into protein and calcium-rich fish sticks. This study was aimed to analyze the sensory and chemical characteristics of snakeskin gourami stick. The meat and bones of the fish were added into sticks ingredients with the proportion of 0; 20; 40 and 60%. The results showed that the addition of fish meat and bones significantly affected the sensory characteristics particularly on the aroma and the taste of fish sticks, as well as the chemical quality including protein, fat, carbohydrate, water, ash, and calcium content. The sticks made with 60% of the fish meat and bones were more preferred and gave better chemical characteristics than those made with the other proportions.
PROFILING OF CATFISH SWIM BLADDER COLLAGEN (PANGASIUS SP.) THROUGH ENZYMATIC PROSES Simamora, Gevbry Ranti Ramadhani; Trilaksani, Wini; Uju, Uju
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 22 No. 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (306.036 KB) | DOI: 10.17844/jphpi.v22i2.27717

Abstract

Swim bladder is a marine byproduct and a potential source of collagen needed by food, cosmetical, biomedical and pharmaceutical industry. This study evaluated the effectiveness of alkaline pretreatment and papain enzyme on the characteristics of collagen from the catfish swim bladders. TThree concentrations of alkaline (0.05; 0.1 and 0.15 M) with were used to pretreat the swim bladders for 2; 4; 6; 8; 10 and 12 hours. The collagen was also treated by papain enzyme with concentrations of 0; 5,000; 10,000; 15,000 and 20,000 U/mg for 24 and 48 hours. The result showed that pretreatment using NaOH 0.05 M for 6 hours effectively reduced the noncollagen protein (p<0.05). Meanwhile, the treatment using papain enzyme with concentration of 5.000 U/mg for 48 hours improved the collagen solubility. The FTIR of collagen showed the existence of a triple helix structure. Meanwhile, the thermal analysis showed collagen gelation transition temperature (Tg) was at 88oC.
CHARACTERISTICS OF PHYSICHOCHEMICAL AND MICROBIOLOGY OF REBON SHRIMP PASTE USING DIFFERENT BROWN SUGAR CONCENTRATION Sumardianto, Sumardianto; Wijayanti, Ima; Swastawati, Fronthea
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 22 No. 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (242.519 KB) | DOI: 10.17844/jphpi.v22i2.27716

Abstract

Shrimp paste is a fermentation product of shrimp and has a distinctive smell and taste. The paste is made from a mixture of shrimp, fish salt and brown sugar. The purpose of this study was to determine the effect of sugar concentrations on the chemical, physical, microbiological and sensory characteristics of shrimp paste. Five differentconcentrations of brown sugar (0; 7.5; 10, and 12.5%) were applied. The shrimp paste was analyzed for their protein content, water content, amino acids, salinity, total sugar content, pH, colour test, viability of LAB  and sensory. The sugar concentration significantly affected protein content, water content, total sugar, color, salt and organoleptic (p<0.05), but did not significantly affect on the water content, pH and LAB (p>0.05). The protein levels decreased with the increasing of sugar concentration. The brightness (L*) and redness (a*) were slightly decrease with the increasing of sugar concentration. The shrimp amino acid was dominated by glutamate acid, however, the concentration of amino acids decreased with the increasing concentration of the sugar. Addition of sugar to the shrimp paste improved the acceptance of the panelist, resulting higher score as compared to that of control. The best treatment in this study was the shrimp paste added with 10% sugar having the protein content 29.084%; water content 34.11%;  sugar content 15.37%, pH 6.97; L 46.52; salt 13.63%; glutamate acid 23115.83 mg/kg, BAL <10 log CFU/mL and total organoleptic value 8.
PROFILE OF AMINO ACID, FATTY ACID, AND MINERAL CONTENT OF TAMBELO (BACTRONOPHORUS SP.) FROM KENDARI, SOUTHEAST SULAWESI Riviani, Riviani; Purwaningsih, Sri; Tarman, Kustiariyah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 19 No. 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (567.295 KB) | DOI: 10.17844/jphpi.v19i1.11696

Abstract

Public coastal had trust natural material as medicine became one of the most important things inthe discovery of medicine latest. Papua, Belitung, and Kendari coastal communities believed that tambelo(Bactronophorus sp.) can treat various kinds of diseases like lumbago, rheumatism, cough, flu, malaria, andimprove production of the breast milk, increase appetite, and vitality of man. It was important to know whatcourse content of tambelo. Tambelo could be examined amino acids, fatty acids, and mineral contents. Thehighest essential amino acids in tambelo were leucyne, lysine, and valin of 0.57%, 0.39%, 0.36%. The highestnon essential amino acid was alanin, glutamic acid, and aspartic acid of 1.24%, 1.09%, and 0.78%. Barrierof amino acid was histidine. Fatty acid total of tambelo was 29.52%, whereas the fatty acid compositionsconsist of 10.09% saturated fatty acid (SAFA) was 14.37% monounsaturated fatty acid (MUFA) was 5.06%polyunsaturated fatty acids (PUFAs). Among them, those occuring in the highest proportions were palmaticacid (4.49%), oleic acid (5.73%), palmitoleic acid (4.96%), and Aracidic acid (1.88%). Tambelo had n6/n3ratio of 1.84. Tambelo had mineral contents as Natrium of 1144000 mg/kg, calcium of 17000 mg/kg, Kaliumof 21000 mg/kg, magnesium of 13000 mg/kg, phosphor of 1900 mg/kg, cadmium < 0.24 mg/kg, and lead<1.25 mg/kg.Keyword : amino acids, Bactronophorus sp., fatty acids, mineral contents, tambelo

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