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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 20 Documents
Search results for , issue "Vol. 22 No. 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia" : 20 Documents clear
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 : Department of Aquatic Product Technology

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 : Department of Aquatic Product Technology

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 : Department of Aquatic Product Technology

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 : Department of Aquatic Product Technology

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.
THE DIFFERENCE CHARACTERISTICSOF COLLAGEN FROM TILAPIA (OREOCHROMIS NILOTICUS) BONE, SKIN, AND SCALES Romadhon, Romadhon; Darmanto, Yudhomenggolo Sastro; Kurniasih, Retno Ayu
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 22 No. 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1370.544 KB) | DOI: 10.17844/jphpi.v22i2.28832

Abstract

Tilapia (Oreochromis niloticus) is one of the main commodities of freshwater fish in Indonesia. Mostly, tilapia is exported in the form of fillets which produce residual processing including bobe, skin, and scales which can reach 50 to 70% of the total weight of fish. The aimed of this study was to extract and characterize collagen from bone, skin, and scales of tilapia. The research method used a Completely Randomized Design (CRD) by treating the different types of collagen raw materials, namely bone, skin, and scales of tilapia. The results showed that the type of raw material affected the yield, water content, color, and pH (p<0.05). The collagen yield in this study was 0.53% (bone), 0.63% (scales) and 0.94% (skin). The small amount of amendment was caused by the concentration of acetic acid being too low. the smallest water content in tilapia fish collagen 2.17%; the best brightness of collagen in fish bones 76.91%; the value of the largest degree of white on fish scales 75.95%; pH content close to neutral fish collagen scales 6.49; Morphological results of collagen produced using SEM, the presence of pores seen in the collagen of tilapia fish due to the space between the collagen fibers while. Collagen from the skin and scales has the same morphology, which is shaped in small squares and smooth surface without pores
CHARACTERISTIC OF SEAWEED PORRIDGE EUCHEUMA COTTONII AND TURBINARIA CONOIDES AS RAW PEEL OFF MASK Nurjanah, Nurjanah; Fauziyah, Siti; Abdullah, Asadatun
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 22 No. 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (271.987 KB) | DOI: 10.17844/jphpi.v22i2.27893

Abstract

Peel off seaweed masks have active ingredients and antioxidants are needed. The use of seaweed porridge as raw material for peel off masks is an alternative because it zero waste and low production costs. The purpose of this study was to determine the characteristic and the best ratio porridge seaweed of Eucheuma cottonii and Turbinaria conoides as a raw material for peel masks, and also peel masks from the ratio of the best seaweed porridge. The porridge seaweed E. cottonii and T. conoides were characterized including moisture, pH, phytochemicals and antioxidants. The ratio of the best seaweed pulp is formulated for peel off skin masks that characterized by pH, viscosity, dry time, dispersion, antioxidant, and sensory. The results showed that the best porridge ratio of E. cottonii and T. conoides was obtained at a ratio of 1:1 with a pH value of 6.3; IC50 value is 137.36 ppm. Porridge E. cottonii and T. conoides contain a bioactive components. Peeled masks with a 1:1 ratio of seaweed porridge formula have the characteristics of drying time for 25.50 minutes, dispersing power of 5.5 cm, viscosity of 7,200 cP, pH value 6.81, and containing antioxidants 902.58 ppm. Sensory peel off masks seaweed formulas against appearance, color, odor, and texture are no different from peel masks without seaweed formulas and commercial masks.
UTILIZATION OF CARP (CYPRINUS CARPIO) AS SURIMI FOR SAUSAGE MANUFACTURING Eveline, Eveline; Santoso, Joko; Huangdinata, Magnarai
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 22 No. 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (173.18 KB) | DOI: 10.17844/jphpi.v22i2.27892

Abstract

Carp (Cyprinus carpio) is a freshwater fish with high economic value and good farming potential. Carp-based product diversification could be done by using it as food ingredients such as surimi in sausage manufacture. This research was aimed to evaluate sausage produced from carp surimi by varying washing frequency and tapioca filler concentration. Five washing frequencies (1; 2; 3; and 4 times) and three tapioca filler concentrations (2; 3; and 4%) were compared. The study showed 1 time washing frequency gave better surimi physical characteristics (57.40% yield; 73.76% water holding capacity; 26.64% expressible moisture content, 821.92 g.cm gel strength; 54.45% whiteness) and chemical characteristic (78.00% moisture content and 6.34% salt soluble protein) compared to other washing frequencies. Based on the organoleptic test, 2% tapioca was the selected filler concentration. Selected surimi sausage had better physical, chemical and sensori characteristics than commercial sausage. The physical characteristics of the selected sausage were 70.46% water holding capacity; 24.58% expressible moisture content; 78.64% whiteness; 4346.70 g.cm gel strength; 101.23 g hardness; 0.98 g springiness; and 43.96 g chewiness. While the chemical characteristics of that sausage were 75% water; 1.35% ash; 11.51% protein; 4.46% fat; and 7.63% carbohydrate. The sensory scores of the sausage evaluated were color 0.44, aroma 0.60; taste 1.16; and springiness 1.86.
UTILIZATION OF AQUATIC WEED SALVINIA MOLESTA AS A RAW MATERIAL FOR BIOGAS PRODUCTION Kawaroe, Mujizat; Effendi, Hefni; Palupi, Zidni Ilma; Hendra, Neneng Sri; Lestari, Dea Fauzia
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 22 No. 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (274.632 KB) | DOI: 10.17844/jphpi.v22i2.27891

Abstract

Salvinia molesta is an aquatic weed having very high growth rate. The high abundance of this species biomass could be utilized as a source of alternative energy. This research was aimed to utilize S. molesta as a substrate for biogas production using batch system in order to reduce euthrofication effect in a lake. Cow manure was used as starter for anaerobic process because containing bacteria. Proximate test was conducted to analyze the chemical characteristics of the aquatic weed. Chemical oxygen demand, total solid, and total volatile suspended solid of weed and manure were analyzed according to the APHA 2012 method. Biogas composition was analyzed with gas chromatography. The results showed that the S. molesta contained high lignin content and low C:N ratio. Hydrolisis and acidification process occured very rapid, resulting in an increase of the weed and manure mixture COD. In the other hand, the decreased of COD removal was caused by the massal death of methanogenesis bacteria. The total solid and total volatile suspended solid content were not significantly decreased. Potential biogas production from S. molesta was 58.16 L.kg-1 with 318.29 mL.gram VS-1day-1 of methane production. This production value was still low or compared to that of cow manure which have been established as biogass materials and need modification to improve the biogas production.
USING OVEN MICROWAVE FOR SYNTHESIS ZNO NPS USING SARGASSUM SP. AND PADINA SP. EXTRACT Sari, Rodiah Nurbaya; Irianto, Hari Eko; Ayudiarti, Diah Lestari
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 22 No. 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (841.549 KB) | DOI: 10.17844/jphpi.v22i2.27834

Abstract

An oven microwave was established for synthesis of zinc oxide nanoparticles using Sargassum sp. and Padina sp. extract and 0.1 M ZnCl2 solution as a precursor. The ZnO nanoparticles had been characterized such as chemical structure by Fourier transform infrared (FTIR) spectroscopy, particle size distribution with Particle Size Analyzer (PSA), Scanning Electron Microscopy-Energy Dispersive Spectroscopy (SEMEDS) and crystalline properties with X-ray diffraction (XRD). The result showed that FTIR spectra revealed the involvement of hydroxyl groups and sulfate polysaccharide in the formation of ZnO NPs and protein was involved in stabilizing. PSA analysis showed that the size ranged of ZnO NPs extract Sargassum sp. synthesized 351,14 and 1.336.19 nm for extract Padina sp. The particle size distribution was homogeneous but their size hadn?t met the size of nanometers. The range of %mass elements Zn and O ZnO extract Sargassum sp. and Padina sp. synthesized didn?t approach standard ZnO. The crystallinity properties showed only ZnO extract of Padina sp. synthesized which had a peak with an angle value of 2? was almost equal to standard ZnO and after confirmed to Match program! 3 crystal structure ZnO synthesized wasn?t imperfect hexagonal wurtzite. Ovens microwave could be used to synthesize ZnO from Padina sp. extract but it was still necessary to develop a method so that ZnO could be obtained with nanoparticle size and ideal hexagonal wurtzit structure.
EFFECTS OF ALKALINE PRETREATMENT ON THE CHARACTERISTICS OF COLLAGEN FROM MANGROVE CONCH (TELESCOPIUM TELESCOPIUM) Purwaningsih, Sri; Triono, Riyan
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 22 No. 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (373.573 KB) | DOI: 10.17844/jphpi.v22i2.27796

Abstract

The horn snail (Telescopium telescopium) is a gastropod living in mangrove forests and is considered as a pond pest. This study was aimed to determine the effects of alkaline and acetic acid pretreatment on the characteristics of collagen from the horn snail meat. The immersion of the meat in NaOH 0.20% for 10 hours gave a significant reduction in non-collagen protein content (? = 0.05). Further immersion with acetic acid 0.05% for 6 hours also significantly affected (? = 0.05) the swelling degree and the collagen solubility. The extraction yield was 1.08±0.21%, with 72.23% of brightness, and the viscosity was 16.34 cP. The proline content of the collagen was 9.21%.

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