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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.
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Articles 21 Documents
Search results for , issue "Vol. 20 No. 2 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia" : 21 Documents clear
APPLICATION OF OZONE-SLURRY ICE COMBINED SYSTEM FOR MAINTAINING THE FRESHNESS OF RED TILAPIA AND SHORT-BODIED MACKEREL DURING COLD STORAGE Agustini, Tri Winarni; Nur, Muhammad; Kusdiyantini, Endang
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 20 No. 2 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (199.918 KB) | DOI: 10.17844/jphpi.v20i2.18363

Abstract

Application of ozone combined with the chilling system on preserving fresh fish has obviously brought about more advantages. This study observed the application of an ozone-slurry ice combined system for maintaining the freshness of two different fishes during storage. The fishes used were red tilapia (Oreochromis niloticus) and short-bodied mackerel (Scomberomorus rastrelliger), using ozone and slurry ice. The experimental design used was factorial using a completely randomized design employed with an ozone concentration of 0 ppm and 3.5 ppm with storage times of 0, 4, 8, 12, and 16 days. The parameters observed included: peroxide value (PV), total volatile base nitrogen (TVBN), total viable count (TVC), and a sensory test. The parametric data were analyzed using ANOVA and followed by least significant difference (LSD), whereas the non-parametric data were analyzed using the Kruskal Wallis test followed by multiple comparison tests. Ozone and slurry ice treatment of different concentrations had a significant (p<0.05) effect on the TVBN, the PV, and the TVC. The interaction of ozone and slurry ice provided no significant  difference (p>0.05) in both samples.A sensory evaluation in both samples showed good correlation with TVC. This study showed that ozone and slurry ice could  maintain the samples freshness during storage.    
CHARACTERIZATION OF SNAKEHEAD FISH PROTEIN THAT’S POTENTIAL AS ANTIHYPERGLIKEMIK Prastari, Cindytia; Yasni, Sedarnawati; Nurilmala, Mala
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 20 No. 2 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (290.3 KB) | DOI: 10.17844/jphpi.v20i2.18109

Abstract

Snakehead fish has been sources that have high protein content and can be used as antioxidant and anti-diabetes. To increase the level of protein content and amino acid in snakehead fish, the treatment of hydrolysis and fermentation were chosen in this study. Therefore, the purpose of this study was to evaluate the characteristics of snakehead fish protein and its potential as antihyperglycemic. Three samples were used in this study, i.e., hydrolysate, fermented and non-fermented isolates. The experimental design used was completely randomized design. Data were analyzed by analysis of variance (ANOVA) and continued by Duncan multiple range test (DMRT) (? = 5%).  The current study reported that the hydrolysate had higherprotein content 90.43%, as compared to the fermented and non-fermented isolates were 84.43% and 78.69%, respectively. At a concentration of 10.000 ppm, hydrolysate showed highest inhibition activity (74%), as compared to fermented isolate inhibited 59% and none-fermentation isolate inhibited 56%. Hydrolysate also had higher amino acid content than fermented and non-fermented isolates of 51.15, 44.34, and 32.00 %w/w, respectively. Hydrolysate had the lowest molecular weight (<10 kDa), while fermented and non-fermented isolates were <10 kDa. This probably due to the hydrolysis process using an enzyme was capable to break the peptide fractions of snakehead fish protein. Hence, it increased the levels of protein, amino acids, there by protein hydrolysate had high inhibitory potential than fermented and non-fermented isolates.
CHARACTERIZATION MICROENCAPSUL PEPTON FROM SPOILED BY CATCH FISH USING SPRAY DRYING METHODS Barokah, Giri Rohmad; Ibrahim, Bustami; Nurhayati, Tati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 20 No. 2 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (265.472 KB) | DOI: 10.17844/jphpi.v20i2.18108

Abstract

Spoiled by catch fish is one of catch produce that have low economic value. Utilization and how to increase the selling value of byproducts by making peptone. Peptone fish is a derivative product or derivative of a water-soluble protein hydrolyzate and does not undergo any coagulation process in hot water. This research aim is to produce peptone with spoiled by catch fish as raw materials using microencapsulation technique and maltodextrin as coating ingredients. Microencapsulate of peptone has a chemical composition with moisture content 8.95%, ash content 5.26%, protein content 62.79%, Fat content 0.44% and carbohydrate content 21.48%. The chemical characteristic peptone by-catch rotten fish indicate that product has solubility 98.87%, nitrogen total 10.05%, ? amino nitrogen 1.22%, AN/TN 12.14%, salt content 8.04% and pH  6.69. Microencapsulate peptone has a physical characteristic with lightness value 60.01, whiteness value 57.44 and dominated red color value 1.70 and yellow color value 10.33. The water activity of microencapsulating spoiled by catch fish peptone at room temperature of storage after 5 hours was lower than peptone spoiled by catch fish without micro encapsulation and product of commercial peptone. Amino acid analysis results indicate that microencapsulate spoiled by catch fish peptone arginine, serine, tyrosine,histidine and threonine amino acids higher than peptone spoiled by catch fish without microencapsulation and commercial product of peptone. Microorganism growth curve with Optical Density (OD). That indicatesmicroencapsulate spoiled by catch fish peptone has bacterial growth curve more good than a commercial product of peptone and peptone spoiled by catch fish without micro encapsulation.
PHYSICO-CHEMICAL CHARACTERISTICS AND FATTY ACID PROFILES OF SMOKED SKIPJACK TUNA (KATSUWONUS PELAMIS) USING COCONUT FIBER AND NUTMEG SHELL SMOKING MATERIALS Salindeho, Netty
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 20 No. 2 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (151.551 KB) | DOI: 10.17844/jphpi.v20i2.18107

Abstract

Skipjack tuna is one of the most popular fish processed through a traditional smoking method in North Sulawesi. This study was aimed to analyze the physicochemical characteristics and fatty acid profiles of skipjack tuna, Katsuwonus pelamis, smoked using coconut fibers and nutmeg shell for 15 hours of smoking. Results found that the smoked skipjack using the nutmeg shell smoking material had the lower watercontent and aw, and higher protein, fat and ash content than those smoked with coconut fiber (P<0.05). The fatty acid profile of the smoked skipjack using nutmeg shell showed lower total Saturated Fatty Acid(SFA) and higher Monounsaturated Fatty Acid (MUFA) and Polyunsaturated Fatty Acid (PUFA) than those smoked with coconut fiber (P<0.05). The organoleptic test showed for smoking materials of coconut fiber and nutmeg shell, respectively,  as follows: color was 4.97±1.32 and 5.87±0.89; taste was 5.64±0.99 and 5.80±0.88; the texture was 5.17±1.17 and 5.64±1.21; and aroma was 5.67±0.88 and 5.90±0.85. The panelists can accept the smoked skipjack using both smoking materials of coconut fiber and nutmeg shell.
APPLICATION OF ESSENTIAL OILS FROM GALANGA RHIZOME IN EDIBLE COATING CARRAGEENAN AS ANTIBACTERIAL ON TILAPIA FISHBALL Senoaji, Fajar Bayu; Agustini, Tri Winarni; Purnamayati, Lukita
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 20 No. 2 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (239.54 KB) | DOI: 10.17844/jphpi.v20i2.18106

Abstract

Fish ball is a perishable food product. One of an alternative method which could be applied to delay the deterioration process was using carrageenan edible coating with the addition of galangal rhizome?s essential oil as an antibacterial agent. The aim of this study was to find out whether the addition of carrageenan edible coating with galangal rhizome?s essential oil could increase the shelf life of the tilapia fish ball during cold storage or not. This study was used experimental laboratories with the completely randomized design used factorial (2x6) two factors include essential oils concentrations (0%, dan 1%) and storage time (0, 3, 6, 9, 12, 15) with three repetitions. The shelf life of the fish ball observed by sensory, TPC, TVBN, pH, Aw, moisture content, and gel strength test. The parametric data were analyzed by the ANOVA, while the non-parametric was using the Kruskal Wallis test. As the result, the fish ball with the 1% treatment was still acceptable until 15 days of storage compared with the control which only lasts for 9 days. The other results were the sensory test was 6.63???6.95, TPC value was 1.07x105 cfu/g, TVBN value was 30.33±1.68 mgN%, the moisture content was 61.38%±0.47, the Aw was 0.89±0.006, the pH was 6.24±0.0, and the gel strength was 721.19±1.61 g.cm. The treatment of 1% essential oil addition to carrageenan edible coating was significantly different (p<0.05) compared to the control treatment during cold storage to the characteristic of tilapia fish ball.
DEVELOPMENT OF ALGINATE EXTRACTION METHOD FROM SEAWEED TURBINARIA ORNATA Laksanawati, Rani; Ustadi, U.; Husni, Amir
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 20 No. 2 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (145.38 KB) | DOI: 10.17844/jphpi.v20i2.18104

Abstract

Indonesia has a lot of high potential seaweed as a source of an alginate, but the extraction method had been used was not suitable. The aim of this research is to develop alginate extraction method from Turbinaria ornata seaweed with calcium method and compare the cost of extraction with an acid method as a control. In this research, various concentration of calcium chloride (CaCl2) was used in the separation of alginate from the extracted filtrate. The concentration of CaCl2 used varies from 0.50; 0.75; 1.00; 1.25; and 1.50 M. For comparison, alginate extraction with acid (control) method was used. Alginate quality parameters observed included alginate yield, product color degree, and gel viscosity. The results showed that the yield of alginate produced by calcium method was 36.89; 44.00; 56.00; 52.89 and 53.11% and for control 22.45%. From the degree of product color, CaCl2 concentration did not significantly affect the color of alginate but was darker when compared to the product extracted by the acid method. The viscosity of alginate produced by calcium method was 27,69; 26,57; 24.50; 22.41 and 19.92 cP while for control 32.88 cP. The extraction of Na-alginate with calcium method can decrease the need for Na-alginate extraction cost by 85% from the amount of  Na-alginate extraction cost requirement by the acid method.
EXTRACTION AND PURIFICATION OF FUCOXANTHIN FROM SARGASSUM SP. AS ANTI-ACNE Renhoran, Mawaddah; Noviendri, Dedi; Setyaningsih, Iriani; Uju, U.
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 20 No. 2 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (243.676 KB) | DOI: 10.17844/jphpi.v20i2.18105

Abstract

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 CHARACTERISTICS OF SODIUM ALGINATE FROM BROWN SEAWEED SARGASSUM CRASSIFOLIUM WITH DIFFERENT FILTERING TOOLS Sinurat, Ellya; Marliani, Retni
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 20 No. 2 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (185.112 KB) | DOI: 10.17844/jphpi.v20i2.18103

Abstract

Indonesia is the largest producer of seaweed in the world, one of the potential marine biological resources is the brown seaweed (Sargassum crassifolium) known as an alginate producer. Alginate extraction through demineralization stage, neutralization, extraction, filtration, precipitation and bleaching. Filtration stage is a very influential process on the quality of alginate produced. In this research, filtering using different tools screen vibrator and hydraulic filter press was conducted to characterize Na-alginate seaweed Sargassum crassifolium using both filter tools. Quality of sodium alginate (yield, viscosity, gel strength, syneresis, whiteness, moisture content, ash, and pH) was determined. The result showed that the viscosity, gel strength, syneresis, and whiteness of alginate obtained using filter press showed the best result. The yield of sodium alginate produced by filter press was 10.91±4.33%, with characteristics of viscosity 82.66±112.46 cP, gel strength 353.54±184.51 g/cm2, syneresis 2.99±0.55%, whiteness 60.53±9.09%, moisture content 13.31±0.77%, ash 26.69±0.82% and pH 6.05±0.57.  Based on a parameter of alginate (yield, moisture content, ash, and pH) showed that vibrator method produced alginate with better characteristics. The sodium alginate produced has average yield 19.22±5.68%, viscosity 57.5±21.79 cP, whiteness 29.7±4.45%, gel strength 327.63±55.15 g/cm2, syneresis 4.34±0.78%, moisture content 10.23±1.68%, ash 24.94±4.41% and pH 7.03± 2.60. Operationally the filter press was more effective and efficient in filtering to result from Na-alginate compared to the screen vibrator.
CHARACTERIZATION OF FISH SKIN GELATIN YELLOWFIN TUNA Nurilmala, Mala; Jacoeb, Agoes Mardiono; Dzaky, Rofi Ahmad
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 20 No. 2 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (281.546 KB) | DOI: 10.17844/jphpi.v20i2.18049

Abstract

Gelatin is one of the products which become a necessity for various industries, i.e. food and non-food industries. The application of gelatin has been increasing year by year in Indonesia. However, there is nogelatin industry in Indonesia so far. Thus, it is necessary to find an alternative source of gelatin, especially from fishery by products.Thus, the purpose of this research was to extract fish skin gelatin of yellowfin tuna with temperature treatments (55, 65 and 75oC). In addition, the properties of resulted gelatin were determined including yield, pH, gel strength, viscosity, functional groups, molecular weight profiles, and amino acid composition. The extraction at 75oC was chosen as the best result. The yield was 17%; pH 5.3; gel strength 1789.55 gf, viscosity 104.2 Cp, respectively. There was functional group amide A, I, II, dan III. SDS-PAGE showed ?, ?1 dan ?2 bands for tuna skin gelatin. In addition, the main amino acids were glycine and proline.
THERMAL STABILITY OF SYNTHETIC PEPTIDES MIMICKING THE SEQUENCE OF THE REGION CONTAINING THE SKIP RESIDUES IN SQUID MYOSIN ROD Ochiai, Yoshihiro; Nurilmala, Mala; Wang, GuoFeng; Watabe, Shugo
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 20 No. 2 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (480.321 KB) | DOI: 10.17844/jphpi.v20i2.18014

Abstract

Myosin is the major protein in skeletal muscles including those of fish and shellfish. The characteristics of this protein are closely related to the biological function and the quality and physical properties of musclefood. In the myosin rod (the coiled-coil region of myosin), several amino acid residues, known as skip residues, seem to destabilize the ordered structure (heptad repeat). These residues might be responsible for reducing thermal stability. Attempts were thus made to examine the role of these residues in the rod of squid myosin, based on the thermodynamic properties of synthetic peptides which have been designed to mimic the partial sequence of myosin heavy chain from the squid Todarodes pacificus mantle muscle. Five peptides, namely, with the sequence of Trp1343 -Ala1372  having the skip residue Glu1357 at the center (Peptide WT), without the skip residue (Peptide ?), with the replacements of the skip residue (Glu) by Ile, Gln and Pro (Peptides E/I, E/Q, and E/P, respectively) to modify the helix forming propensity, were synthesized. The results obtained showed that the stability of the peptides as measured by circular dichroism spectrometry was in the order of Peptide ? > Peptide WT > Peptide E/Q > Peptide E/P > Peptide E/I. It is suggested that the presence of the skip residues dexterously tunes the stability or flexibility of the coiled-coil structure, thus possibly regulating thick filament formation and further gel formation ability of myosin.

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