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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 20 Documents
Search results for , issue "Vol. 22 No. 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia" : 20 Documents clear
CHARACTERISTICS OF CHITOSAN FROM WHITE LEG SHRIMP SHELLS EXTRACTED USING DIFFERENT TEMPERATURE AND TIME OF THE DEASETILATION PROCESS Setha, Beni; Rumata, Fitriani; br.Silaban, Bernita
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 22 No. 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (216.409 KB) | DOI: 10.17844/jphpi.v22i3.29317

Abstract

Chitosan is a white amorphous solid chitin, and of high biological and mechanical characteristics.Chitosan production is divided into two stages. First is chitin isolation (deproteination, demineralization,and depigmentation), and second is deacetylation of chitin to chitosan. This research was aimed to determinethe characteristic of chitosan isolated from the shells of the white leg shrimp using different temperatureand time in the deasetilation process. The FTIR test results showed that the chitin group was partiallybroken into chitosan in every treatment. The highest content of chitosan was obtained at the temperaturetreatment of 100oC for 2 hours, while the highest degree of deacetylation, viscosity, and molecular weightwere observed at the temperature treatment of 120oC for 3 hours. The sample were not soluble in aquades,methanol, or ethanol indicating the samples were chitosan.
CHARACTERISTICS OF FUNCTIONAL SALT FROM GREEN SEAWEED ULVA LACTUCA Kurniawan, Raudhi; Nurjanah; M.Jacoeb, Agoes; Abdullah, Asadatun; Pertiwi, Rizsa
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 22 No. 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (160.195 KB) | DOI: 10.17844/jphpi.v22i3.29320

Abstract

Ulva lactuca is a potential source of functional salt. The production of the functional salt is limited by the fishy smell of the product. The purpose of this research was to determine the concentration of activated charcoal that can reduce the fishy odor of seaweed salt. The functional salt was extracted using activated charcoal at 0.5; 0.75; 1; 1.25 and 1.5%. The sensory and functional properties of the salt including mineral content, Na: K ratio, NaCl levels, total phenol and antioxidant activity were characterized. The sensory tests showed that 1.5% activated charcoal improved salt's consumer acceptance. The selected functional salt contained Na 91.00±1.28 g/kg; K 44.88±0.06 g/kg with a Na: K ratio of 2.03±0.03. This salt also contained NaCl 9.08±0.42%; total phenols of 13.72±0.19 mg GAE/g extract and antioxidant activity expressed by IC50 1681.27±3.80 mg / L.
CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF BUDUK, A COMMERCIAL FISH SAUCE FROM WEST KALIMANTAN Nofiani, Risa; Elminah, Endang; Ardiningsih, Puji
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 22 No. 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (281 KB) | DOI: 10.17844/jphpi.v22i3.29230

Abstract

Buduk is a fish sauce prepared by fermenting fresh small fish with various ingredients such as sugar,roasted rice, vinegar or wine. This study was aimed to assess the physicochemical and microbiologicalproperties of commercial buduk in the Province of West Kalimantan. The Buduk had pH 5-55, moisture52.35%, salt 1.96%, titrated acid 10.80%, free amino nitrogen 1.83 mmol/g, free fatty acid 17.96%, ethanol0.95%, total of mesophilic bacteria 4.81 log CFU/g and lactic acid bacteria 2.09 CFU/g, but no pathogenicbacteria detected. Each commercial buduk showed different physicochemical properties probably causedby variation in recipe of each producer. The microbiological properties did not significantly different but theTMAB found more than the threshold value indicating
THE EFFECT OF BLANCHING TIME ON ANTIOXIDANT ACTIVITY AND SENSORY CHARACTERISTIC OF BROWN SEAWEED SARGASSUM SP. TEA Sinurat, Ellya; Suryaningrum, Th.Dwi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 22 No. 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (247.993 KB) | DOI: 10.17844/jphpi.v22i3.29228

Abstract

Brown seaweed Sargassum sp. is known to contain bioactive compounds needed for human. Seaweedcan be brewed into antioxidant drinks. The purpose of this study was to determine antioxidant activity andsensory properties of Sargassum sp. with variations in the duration of blanching 1, 3, and 5 minutes. Thetea was analysed for their water content, total phenols, antioxidant activity and sensory tests. The highestantioxidant activity was obtained in blanching treatment for 5 minutes with phenol content of 2.22 mg GAE/g. However, the hedonic test suggested 3 minutes blanching treatment was the best treatment to obtain theseaweed tea.
STABILITY OF IMPORTED COMMERCIAL FISH OILS (SOFT GEL) IN EAST JAVA Heri Suseno, Sugeng; Mardiono Jacoeb, Agoes; Abdulatip, Dudu
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 22 No. 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (239.076 KB) | DOI: 10.17844/jphpi.v22i3.29229

Abstract

Commercial fish oils (soft gel) have been widely traded in Indonesia, especially in East Java.The aimof this research was to determine the quality and stability of fish oils (soft gel) in East Java examined bySchaal oven method and to determine the amount of fatty acids in the commercial fish oil. The stabilityof the commercial fish oil was determined based on peroxide value, anisidine value, and total oxidationafter the oils were stored at 40oC for 6 days. The experimental design used in this research was completelyRandomized Design (CRD) with a treatment time of storage (H-0, H-2, H-4 and H-6). The quality of thecommercial fish oils was in accordance with IFOS on the parameters of the FFA, peroxide value, anisidin,and the total oxidation.The stability test results showed the fish oil quality decreased over time and onlyanisidine value was still met the IFOS standards. Sample S4 was found containing the highest amount ofomega 3 ada EPA, while S3 contained the highest amount of DHA.
ANTIOXIDANT ACTIVITY AND CONSUMER ACCEPTANCE LEVEL IN MILK ENRICHED WITH PHLOROTANIN OF SARGASSUM SP. Mugozin, Amir; Husni, Amir
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 22 No. 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (191.801 KB) | DOI: 10.17844/jphpi.v22i3.29127

Abstract

Brown seaweed Sargassum sp. contains florotanin which can be used as an antioxidant. The objective of this study was to determine the effect of the addition of Sargassum sp. on the antioxidant activity and consumer preferences of milk. Sargassum sp. was extracted using 50% ethanol followed by ethyl acetate. The florotanin extract was added to the pasteurized milk at a concentration of 0; 0.25; 0.50% (w/w). The milk was then tested for antioxidant activity, pH, and chemical composition, also the levels of consumer acceptance. The results showed that the antioxidant activity of milk added with florotanin extract at 0; 0.25%; 0.50% and commercial milk were 57.64±1.4%; 67.5±6.1%; 71.9±8.74%; and 32.5±5.77%, respectively. The addition of florotanin extract had no significant effect (p> 0.05) on pH and chemical composition but had a significant effect on antioxidant activity and consumer acceptance (p <0.05), especially at the level of preference for aroma and taste which tended to decrease.
THE EFFECT OF STORAGE ON NATURAL FORMALDEHYDE AND DETERIORATION QUALITY OF GREATER LIZARDFISH (SAURIDA TUMBIL) Anissah, Umi; Barokah, Giri Rohmad; Ariyani , Farida
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 22 No. 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (335.118 KB) | DOI: 10.17844/jphpi.v22i3.29123

Abstract

Greater lizardfish (Saurida tumbil) is known to contain endogenous formaldehyde content. Formaldehyde can kill spoilage bacteria, pathogens, and molds. However, this compound is also carcinogenic. The present research was conducted to determine the profile of endogenous formaldehyde and deterioration in the quality deterioration of greater lizardfish during frozen storage. The sample was provided from TPI Cituis, Tangerang, Banten. Sampling and analysis to determine the formaldehyde profile and fish deterioration were conducted once in a month for four months. The samples were then analyzed for formaldehyde profiles (formaldehyde, TMA, TMAO, and DMA) and quality deterioration profiles (TVB-N, acidity, TPC, and organoleptic plates). The results showed that greater lizardfish had 8.62±3.4 ppm formaldehyde content, which increased in the first-month storage and then decreased in subsequent months. The content of TMA and TMAO increased during frozen storage. Greater lizardfish quality deterioration analysis during storage showed the increasing of TVB-N content. Based on the organoleptic score, greater lizardfish can be stored for up to three months. The pH value and total bacteria of greater lizardfish increased in line with storage time.
CHARACTERIZATION AND ANTIOXIDANT ACTIVITY OF HYALURONAN FROM VITREOUS HUMOR OF YELLOWFIN TUNA EYE (THUNNUS ALBACARES) Trilaksani, Wini; Riyanto, Bambang; Wahyuningsih , Tri
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 22 No. 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (777.167 KB) | DOI: 10.17844/jphpi.v22i3.29126

Abstract

Vitreous humor is a part of the tuna fish eye that plays a role in maintaining the brightness of the eye and contains hyalocytes having function to produce hyaluronan. Hyaluronan is thought as an antioxidant to prevent unsaturated fatty acids damage in tuna fish eye caused by free radicals. Hyaluronan from vitreous humor tuna fish eye has not been widely studied. This study was aimed to extract the hyaluronan found in vitreous humor of tuna fish eye and determine its characteristics. Extraction of hyaluronan consisted of presipitation, centrifugation, enzyme digestion, defatting, dialysis, and freeze drying. Antioxidant activity was determined by three methods comprising 1,1-diphenyl-2-picrylhydrazyl2,2-azinobis (DPPH), 3-ethylbenzo-thiozoline-6-sulfonic acid (ABTS), and ferric reducing antioxidant power (FRAP). Vitreous humor tuna fish eye had a proportion of 31% of eye, pH value 6.905±0.0083, viscosity 195.56±12.86 cP, water 98.09±0.49%, and glutamic acid 932.06±3.80 mg/L. The hyaluronan yield was about 0.005±0.001%. The IC50 antioxidant activity of hyaluronan against DPPH was 25.52±0.22 mg/mL while the inhibition capacity on ABTS was 1.92±0.08% and the ferric reduction capacity was 9.34±0.55 µM/g. These results indicates that the antioxidant activity of hyaluronan from vitreous humor tuna fish eye is low.
STABILIZATION OF PHYCOCYANIN FROM SPIRULINA PLATENSIS USING MICROENCAPSULATION AND PH TREATMENT Mauliasari, Endah Saivira; Agustini, Tri Winarni; Amalia , Ulfah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 22 No. 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (245.05 KB) | DOI: 10.17844/jphpi.v22i3.29121

Abstract

Spirulina platensis is a blue-green microalga which is classified into Cyanobacteria. S. platensis is often used as functional food ingredient because their phycocyanin pigment has antioxidant properties. However, the pigment is of low stability and is sensitive to temperature, pH, oxygen, and humidity. The purpose of this study was to determine the effect of microencapsulation and pH treatment on the stability of phycocyanin S. platensis. The experimental design used in the study was Completely Randomized Factorial Design with 2 factors namely microencapsulation process and different pH values (pH 4 and pH 8). The results showed that the microencapsulation process and pH treatment had different effects (P <0.05) on the stability of phycocyanin.  S. platensis with microencapsulation at pH 8 produced smaller phycocyanin degradation (5.32±1.37%), antioxidant degradation (38.12±0.31%), and total color different (TCD) (22.1±0.07) compared to other treatments. While the relative concentration (CR) value of the microencapsulated phycocyanin in S. platensis was 94.68±1.37%, higher than that of other treatments. Microencapsulation at pH 8 stabilized phycocyanin by preventing precipitation of the protein.
FATTY ACIDS PROFILE OF DRIED BLOCK TUNA (THUNNUS ALBACARES) WITH LIQUID SMOKE ADDITION Leiwakabessy, Jusuf; Wenno, Max Robinson
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 22 No. 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (133.202 KB) | DOI: 10.17844/jphpi.v22i3.29080

Abstract

Dry fish block is a food product from by-product of tuna loin. It is salted, liquid smoked, and dried.This study was aimed to determine fatty acid profile of the dry fish block after the addition of liquid smoke.The dry fish block was composed of twelve saturated fatty acids (SFA), six monounsaturated fatty acids(MUFA), and nine polyunsaturated acids (PUFA). The total of SFA in dry fish block without and with liquidsmoke was 19.94% and 21.29%, while MUFA was 9.35% and 11.77% and PUFA was 14.45% and 16.04%,respectively.

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