Publisher: Bogor Agricultural University   (Total: 1 journals)   [Sort by number of followers]

Showing 1 - 1 of 1 Journals sorted alphabetically
Marine Fisheries : J. of Marine Fisheries Technology and Management     Open Access   (Followers: 3)
Similar Journals
Journal Cover
Jurnal Pengolahan Hasil Perikanan Indonesia
Number of Followers: 0  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2303-2111 - ISSN (Online) 2354-886X
This journal is no longer being updated because:
    Journal website is giving errors
  • Integrasi Sentrifugasi Suhu Rendah dengan Optimasi Ekstraksi Enzimatis
           Minyak Mata Tuna menggunakan Response Surface Methodology

    • Authors: Wini Trilaksani, Bambang Riyanto, Tati Nurhayati, Joko Santoso, Ikram Abi Hamzah Kurniawan
      Pages: 397 - 408
      Abstract: Tuna eye oil which is rich in omega-3 fatty acids eicosapentaenoic acid and docosahexaenoic acid can be obtained by low temperature extraction however the yield was not optimum yet. The yield value of tuna eye oil can be increased with enzymatic hydrolysis. Response Surface Methodology (RSM) can help analyze the effect of factors on the response to optimize the conditions of enzymatic hydrolysis. The purpose of this study was to maximization of oil yield, determine the optimum conditions for enzymatic extraction of tuna eye oil with different papain enzyme concentration and hydrolysis time using central composite design-face centered (CCDFC) modeling on RSM and determination of oil characteristics. The validation optimum of the enzymatic hydrolysis resulted in a yield value of 11.24±0.09% at the concentration of 1.02% papain enzyme for 3 hours. The EPA and DHA content of tuna eye oil at the optimum condition was classified as very high, 6.02% EPA and 30.30% DHA from 99.90% of the total identified fatty acids.
      PubDate: 2022-01-03
      DOI: 10.17844/jphpi.v24i3.36652
      Issue No: Vol. 24, No. 3 (2022)
       
  • Efektivitas Karbon Aktif dalam Pembuatan Garam Rumput Laut Cokelat
           (Sargassum polycystum dan Padina minor)

    • Authors: Shindy Hamidah Manteu, Nurjanah Nurjanah, Asadatun Abdullah, Tati Nurhayati, Anggrei Viona Seulalae
      First page: 407
      Abstract: Brown seaweed has the potential to be developed as a source of salt for hypertension, but the distinctive aroma of seaweed is still an obstacle in the final product. Activated carbon is a non-toxic material that can be used to reduce the aroma of S. polycystum and P. minor salts . The purpose of this research is to determine the concentration of activated carbon in the process of making S. polycystum and P. minor salts to produce salt that is acceptable to the public. The method used with different concentrations of activated carbon (0%, 0.50%, 0.75%, 1%, 1.25%, 1.50% (w/v)) in the salt making process ,Sensory test of aroma and characterization of seaweed salt. Salt characteristics include mineral content (Mg, Fe, Ca, Na, K), Na:K ratio, NaCl content and antioxidant activity. The optimum activated carbon concentration of S. polycystum salt is 1.50% with Mg 29.24 mg/g; Fe 0.15 mg/g; Ca 27.66 mg/g; Na:K ratio 0.87 mg/g; NaCl 33.87%; antioxidant activity 201.0 mg/L. The optimum concentration of activated carbon of P. minor salt is 1% with Mg 39.05 mg/g; Fe 0.03 mg/g; Ca 32.28 mg/g; Na:K ratio 1.97 mg/g; NaCl 28.34% and antioxidant activity 111.39 mg/L. 
      PubDate: 2022-01-03
      DOI: 10.17844/jphpi.v24i3.26692
      Issue No: Vol. 24, No. 3 (2022)
       
  • Karakteristik Fisik dan Aktivitas Antioksidan Sediaan Masker Gel Peel Off
           Ekstrak Metanol Daun Eceng Gondok

    • Authors: Nabila Ukhty, Ikhsanul Khairi, Tika Wulan Dari
      Pages: 416 - 425
      Abstract: Gel peel off face mask is one type of facial mask that can increase the comfort of use and is expected to increase antioxidant activity on the skin. The mask is shaped like a paste, with a thick texture. Water hyacinths (Eichhornia crassipes) is an aquatic plant that lives wild in the waters of West Aceh. The purpose of this study was to determine the yield of methanolic crude extract of water hyacinths’s leaves and to find out the best formulation of gel peel off face mask from methanol crude extract of water hyacinths’s leaf based on the physical characteristics of the mask. The extraction method used was maceration using methanol as a solvent. The differences in the composition of the extracts used were concentrations of 0%, 2%, 4% and 6%. Exploration of bioactive compounds in crude extract using phytochemical test. Assessment of the physical characteristics of the mask preparation included organoleptic tests, homogeneity, adhesion, dispersibility, pH, and drying time. The crude extract contains flavonoid compounds, tannins, steroids, terpenoids, and saponins. Formulation 3 for making gel peel off masks was the best mask with an assessment of its homogeneity being stable and no change, adhesion for 5.30 seconds, dispersion of 5.9 cm, pH 6.4, and drying in 27.48 minutes. The formula has DPPH inhibition (% inhibition) of 76.54%.
      PubDate: 2022-01-18
      DOI: 10.17844/jphpi.v24i3.37634
      Issue No: Vol. 24, No. 3 (2022)
       
  • DNA Barcoding untuk Autentikasi Produk Hiu Segar dari Perairan Nusa
           Tenggara Barat

    • Authors: Muhammad Alsere Bardian Sahaba, Asadatun Abdullah, Roni Nugraha
      Pages: 425 - 432
      Abstract: Shark and ray fisheries in Indonesia, including Tanjung Luar, West Nusa Tenggara, face considerable challenges where shark and ray populations continue to decrease. Sharks are particularly vulnerable to overfishing and extinction due to slow sexual maturity and low fecundity. Shark meat and fin are generally in demand by consumers; however, other shark products are not separately recorded in trade statistics, making them difficult to identify based on morphological indicators. As an alternative, the DNA barcode method can be applied. This study aims to identify rare shark species recorded on CITES that have landed at the port of NTB using the DNA barcoding method. The research includes the stages of DNA isolation, DNA amplification, sequencing and bioinformatics analysis. The results of sequencing and bioinformatics analysis showed Sphyrna lewini and Carcharhinus falciformis DNA species in samples with 99-100% similarity. These results show that the use of sharks that are included in the CITES list is still often carried out, so it is necessary to implement stricter regulations and transfer public knowledge so that endangered shark species can be preserved.
      PubDate: 2022-01-25
      DOI: 10.17844/jphpi.v24i3.38318
      Issue No: Vol. 24, No. 3 (2022)
       
  • Substitusi Tepung Ikan Teri (Stolephorus sp.) dalam Pembuatan Kue Semprong
           sebagai Sumber Kalsium untuk Anak Sekolah

    • Authors: adlina, Nani Ratnaningsih, Badraningsih Lastariwati
      Pages: 292 - 300
      Abstract: One of the food sources of calcium needed by children is anchovy, but its use in traditional food products is still limited. Semprong cake has the potential as a traditional food that is functional. This study was aimed to determine the formulation of semprong cake with anchovy flour substitution, level of preference and nutritional content with proximate and calcium tests. The research was consist of 4 stages, namely define to find a reference recipe for semprong cake. Design stage by developing selected reference recipes with the substitution of field anchovy flour as much as 5%, 10%, and 15%. In the Development phase, validity tests were carried out on food and nutrition expert lecturers and designing the semprong anchovy cake packaging. Disseminate stage to test product preferences by 100 panelists from school children. The best substitution of anchovy flour on semprong cake is 15%. The preference test for the reference product is 4.0 (preferred) and the development product is 4.9 (strongly preferred). The nutritional content of the Medan anchovy semprong cake consists of 10.77 g protein, 26.49 g fat, 57.04 g carbohydrates, and 486.65 kcal/100 g of product energy. Medan anchovy semprong cake can be categorized as a calcium source snack because it contains 820.63 mg/100 g of calcium. Therefore, the Medan anchovy semprong cake can be recommended as a snack for school children.
      PubDate: 2021-12-17
      DOI: 10.17844/jphpi.v24i3.36099
      Issue No: Vol. 24, No. 3 (2021)
       
  • Produksi Kitosan dari Cangkang Rajungan (Portunus sp.) pada Suhu Ruang

    • Authors: Dessy Atika Natalia, Niken Dharmayanti, Fera Roswita Dewi
      Pages: 301 - 309
      Abstract: Crab shell (Portunus Sp) can be used as a raw material for chitosan which obtained by hydrolyzing chitin by using strong alkali and high temperature. The use of high temperature during the process, producing chitosan without any thermal stage can be a possible solution to reduce hazard. The study aims to produce chitosan from crab shells using non thermal method. Chitosan was made through these stages: deproteination, demineralization and deacetylation. The yielded chitosan then characterized. The results showed that the chitosan has yellowish white color, in flakes form and odorless with moisture content 11,25 – 12,93%, ash content 1,62 – 1,75%, nitrogen content 5,12 – 5,45%, lipid content 0,25 – 0,49%, viscosity 37,50 – 38,33 cPs, solubility 99,55 – 99,57% and degree of deacetylation 57,64%. In conclusion chitosan can be made with non thermal method met the commercial standards of chitosan except for the low deacetylation. Processing chitosan with non thermal methode can be applied at small crab miniplant, thus the crab shells has more economical value.
      PubDate: 2021-12-17
      DOI: 10.17844/jphpi.v24i3.36635
      Issue No: Vol. 24, No. 3 (2021)
       
  • Pemetaan dan Alternatif Pemanfaatan Limbah Cangkang Rajungan di Indonesia

    • Authors: Kiki Puspita Amalia, Meti Ekayani, Nurjanah Nurjanah
      Pages: 310 - 318
      Abstract: Pasteurized crab meat is one of the largest fishery export commodities in Indonesia. Fish Processing Unit (FPU) receives raw materials in the form of whole crab from the miniplant, thus leaving a fairly large crab waste because about 50-60% of the crab is the shell. Previous research has informed that crab waste has potential utilization and it can increase the economic value of the crab waste. This study aims to map the supply chain related to the use of crab waste, including calculate waste potential, economic value and identify alternative uses of crab waste. The method used is a qualitative descriptive, benefit transfer, and income analysis. The result of this study represent supply chain mapping of crab waste utilization in 8 provinces based on 37 FPU and 148 miniplant on 9 provinces that supply raw materials. Based on the main choice of alternative utilization by respondents, the number of shells available in each province and the high economic value of chitosan, shell waste has great potential used as chitosan.
      PubDate: 2021-12-17
      DOI: 10.17844/jphpi.v24i3.37436
      Issue No: Vol. 24, No. 3 (2021)
       
  • Profil Gizi dan Kandungan Kolesterol Udang Windu (Penaeus monodon) dengan
           Metode Pemasakan Berbeda

    • Authors: Ikbal Syukroni, Andi Santi
      Pages: 319 - 324
      Abstract: Tiger shrimp (Penaeus monodon) is one of the consumption shrimp whose economic value continues to increase and is widely consumed by the community. This research aimed to determine the effect of chemical and cholesterol content of tiger shrimp with different cooking methods which is boiling, steaming and deep frying for 10 minutes each, fresh tiger prawns were used as control. The results showed that tiger shrimp that were given cooking with boiling tended to change the chemical content which was not much different from the control, moisture 71.93%, ash 3.25%, protein 18.82% and lipid 2.07%. Processing of tiger shrimp using the steaming method showed a low cholesterol value of 1.69 mg/100 gr. Based on the results of the study, it can be concluded that processing processes such as boiling, steaming and deep frying method have an influence on the chemical content of tiger shrimp. Steaming processing method can reduce cholesterol content in tiger prawns as much as 94.12%.
      PubDate: 2021-12-20
      DOI: 10.17844/jphpi.v24i3.37477
      Issue No: Vol. 24, No. 3 (2021)
       
  • Aktivitas Antioksidan dari Air Buah Beruwas Laut (Scaevola taccada)

    • Authors: Azwin Apriandi, Zubaidah Anjar Rezeki, Kiki Fatmawati, Sri Novalina Amrizal, R. Marwita Sari Putri
      Pages: 325 - 329
      Abstract: Scaevola taccada (Beach Naupaka) is common plant found on Indonesia coast.This study was aimed to determine antioxidant activity and levels of vitamin C contained in the juice of old, young, and mixed beach naupaka's fruit. Antioxidant activity was tested using DPPH method and vitamin C levels using the iodimetric titration m. The results obtained showed that the antioxidant activity of beach naupaka were 113.47 ppm for old fruit, 130.71 ppm for young fruit, 164.58 ppm for mixed fruit. Vitamin C levels of old, young, and mixed fruit water were 7.04 mg, 36.96 mg, and 30.8 mg respectively.
      PubDate: 2021-12-20
      DOI: 10.17844/jphpi.v24i3.36874
      Issue No: Vol. 24, No. 3 (2021)
       
  • Formulasi Kapa dan Iota Karagenan dalam Pembuatan Produk Kosmetik Pelembap
           Bibir

    • Authors: Sujuliyani Sujuliyani, Puspa Pebriyanti, Yuliati H. Sipahutar
      Pages: 330 - 336
      Abstract: Kappa and iota carrageenan have functional properties as humectants that can retain lip moisture in lip balm. As a natural ingredient, carrageenan is safer and reduces the composition of chemicals in lip balm formulations. This research was aimed to determine the best formulation of the combination of kappa and iota carrageenan in producing lip balms. The treatment consist of control without the addition of kappa and iota carrageenan, and the kappa:iota carrageenan of 1:1, 1:2, 2:1, and 1:3. Sensory data using the Kruskal-Wallis test followed by multiple comparisons. The quality parameters tested were pH and LoD. The pH of lip balm products with 1:1, 1:2, 2:1 and 1:3 treatments are 5.70; 5.65; 5.55; 5.75 respectively and LoD testing (%) with 1:1, 1:2, 2:1 and 1:3 treatment are 2.09; 1.05; 0.98; 1.01; 0.96 respectively . The best ratio of kappa and iota carrageenan is 1:3. From the results of sensory data and quality characteristics, the 1:3 kappa iota carrageenan lip balm has an attractive appearance, color and texture for panelists, lowest shrinkage weight and retain moisture for the longest period of time among others.
      PubDate: 2021-12-20
      DOI: 10.17844/jphpi.v24i3.32925
      Issue No: Vol. 24, No. 3 (2021)
       
  • Protein dan Asam Amino pada Edible Sargassum aquifolium, Ulva lactuca, dan
           Gracilariopsis longissima

    • Authors: Alberta Rika Pratiwi, Irma Fadlilah, Victoria Kristina Ananingsih, Meiliana Meiliana
      Pages: 337 - 346
      Abstract: Seaweed or macroalgae have been used by the food industry for a long time because of the components they contain such as alginate, carrageenan, and agar. In addition, seaweed contains nutrients and other bioactive components which makes seaweed a functional food. Information about its protein content and amino acid diversity is important to maximize seaweed’s potential. This study aimed to determine the protein content and amino acid profile of S. aquifolium, U. lactuca, and G. longissima. Protein was extracted using 0.4 M NaOH solvent and ultrasonication for 5 minutes with an amplitude of 70% and analyzed with the Bradford method. The amino acid composition was analyzed using ultra performance liquid chromatography. S. aquifolium had the highest protein content (4.17%) and 16 types of amino acids, which consist of 10 essential amino acids (AAEs) and 6 non-essential amino acids (AANEs). U. lactuca had 9 AAEs and 6 AANEs, while G. longissima had 8 types of AAEs and 6 types of AANEs. Glutamic acid was the highest amino acid in S. aquifolium (400.27±62.27 mg/kg), while aspartic acid was the highest in U. lactuca (274.60±50.14 mg/kg) and G. longissima (435.57±25.81mg/kg). Edible macroalgae contain protein and many types of amino acids, and some have higher concentrations than similar macroalgae protein sources from other water areas. The amino acids possessed by these three macroalgae have the potential to be further developed into plant-based food products with umami flavor and taste characteristics, such as vegetables, spices, or any processed food products.
      PubDate: 2021-12-20
      DOI: 10.17844/jphpi.v24i3.37085
      Issue No: Vol. 24, No. 3 (2021)
       
  • Peningkatan Mutu Ikan Keumamah Loin Aceh dari Cakalang (Katsuwonus
           pelamis) menggunakan Daun Kari (Murraya koenigii)

    • Authors: Muhammad Nur Fajri, Nurjanah Nurjanah, Uju Uju
      Pages: 347 - 356
      Abstract: Keumamah loin is a semi-wet wood fish with one to two days of sun drying, with soft meat texture, specific aroma and easily degradation in quality. Curry tree (Murraya koenigii) contain many bioactive compounds that serve as antioxidants. The Study was aimed to find out the effect of curry leaf extract, temperature, and drying time on the quality of keumamah loin and the effectiveness of curry tree as antioxidant. The study used complete randomized factorial design experimental method with different curry tree leaf extract levels (0% and 10%), temperature (40°С and 60°С), and time (8 hours and 12 hours). The observed parameters were proximate levels, water activity values (aw), and thiobarbituric acid (TBA). The results showed the use of curry tree leaves, temperature, and drying time did not have effect on proximate levels and water activity with protein 28.22–32.1%, fat 2.72–4.60%, ash 2.70– 4.52%, water 35.10–50.43% and water activity 0.84–0.87. However, the use of curry tree leaves affects the number of thiobarbituric acid (TBA). The use of 10% curry tree leaves, 40°С temperature, and 8 hours is the best treatment which has the lowest TBA 0.40±0.003 mg malondialdehyde/kg. The use of curry tree leaves, temperature, and drying time can inhibit the lipids oxidation process in the products of keumamah loin.
      PubDate: 2021-12-20
      DOI: 10.17844/jphpi.v24i3.37135
      Issue No: Vol. 24, No. 3 (2021)
       
  • Perbedaan Mutu Permen Jeli Kappaphycus alvarezii yang Dikemas Edible Film
           Berbasis Gelatin-CMC-Lilin Lebah dan Gelatin-Kitosan-Nanokitin

    • Authors: Asri Silvana Naiu, Nikmawatisusanti Yusuf, Srirahayu Cahyani Yusuf, Yusnina S Hudongi
      Pages: 357 - 370
      Abstract: This study aimed to analyze differences in the quality of seaweed jelly candy wrapped with natural packaging of carboxymethyl cellulose (CMC)-beeswax gelatin based edible film and nanochitin-chitosan gelatin based edible film. The interaction of different compounds in edible films is thought to affect the quality of jelly candy during storage. The treatment in this study is the accelerated storage time of candy using a chamber for 15 days at a higher temperature (40oC) with 75% humidity which is equivalent to 60 days at room temperature. The data obtained were analyzed by independent T-Test to determine the differences in water vapor of transmission rate (WVTR) of edible film, the microbiological and the chemical quality of jelly candy. Mann-Whitney U-Test to assay sensory level of jelly candy wrapped with both treatments. The parameters tested were WVTR of the edible film and the quality of the jelly candy which included water content, reducing sugar content, total plate count (TPC), and sensory quality at the 95% confidence level. The T-Test showed that there were no differences in WVTR while reduction sugar and total microbial values were significantly variances from the first day and water content seemed difference at last day (60th day). The Mann-Whitney U-Test showed variances in the appearance value of the candy starting from the 24th day, and the aroma from the 12th day, while the taste and the texture were not significantly different. The best quality of candy was obtained from the nanochitin-chitosan gelatin based edible film.
      PubDate: 2021-12-31
      DOI: 10.17844/jphpi.v24i3.36911
      Issue No: Vol. 24, No. 3 (2021)
       
  • KARAKTERISTIK PANGAN FUNGSIONAL NUGET DAN STIK DARI TEPUNG IKAN LAYANG
           EKOR MERAH (Decapterus kuroides) DAN AMPAS TAHU

    • Authors: Marni Kaimudin, Sumarsana Sumarsana, Mozes Sukur Yodida Radiena, Sugeng Hadi Noto
      Pages: 371 - 381
      Abstract: The potential resources of redtail scad (Decapterus kuroides) and tofu dregs which are abundant and have not been utilized optimally are assets for the people’s economy by making alternative flour as a substituent for functional processed food made from wheat flour such as nuggets and sticks. An external effort that is useful for functional food processing, a study was carried out aimed at knowing the characteristics of nuggets and sticks made from red tail scad flour and tofu dregs. The research method used is descriptive qualitative. The research treatment was the ratio between fish meal, tofu pulp flour and wheat flour with a ratio of 1:1:1, 1:2:3, 1:3:2, 2:1:3 2:3:1, 3:1:2 , 3:2:1. Nuggets product test parameters include sensory (aroma, taste, texture), water content, ash, fat, protein, lead, coliform, E.coli, Salmonella, Staphylococcus aureus and stick products include sensory (smell, color, taste, appearance), moisture content, ash, fat, protein, calcium, lead, mold. The results showed that the 3:1:2 ratio of ingredients produced nuggets and sticks with the best characteristics. Characteristics of nuggets with a sensory value of 5.96 flavor, 6.13 taste and 5.96 texture, as well as 41.59% moisture, 2.32% ash, 21.67% protein, 14.08% fat, lead <0.073 mg/kg, coliform <3 MPN/g, E.coli <3 MPN/g, Salmonella negative/25g, Staphylococcus aureus negative. Characteristics of the stick with a sensory score value of 4.70 smell, 4.57 texture, 4.52 flavour and 4.57 appearance, 22.87% moisture, 5.22% ash, 15.11% protein, 17.36% fat, 25.7 mg/kg calcium, lead <0.073 mg/kg, mold 5 colony/g. The characteristics of nugget and stick are in accordance with SNI 01-6682-2000, SNI 7587:2013 and BPOM Regulation No.16 of 2016.
      PubDate: 2021-12-31
      DOI: 10.17844/jphpi.v24i3.36967
      Issue No: Vol. 24, No. 3 (2021)
       
  • Teknik Pemingsanan Ikan Bawal Bintang (Trachinotus blochii) menggunakan
           Ekstrak Daun Senduduk Ungu (Melastoma malabathricum L.)

    • Authors: R. Marwita Sari Putri, Azwin Apriandi, Tri Yulianto, Facrini Anggianti
      Pages: 382 - 396
      Abstract:   Snubnose pompano (Trachinotus blochii) is one of the commodities of aquaculture featured in Riau Archipelagic Province. This biota has a selling price that is expensive, so that the necessary transport technology innovative to maintain resale value. Melastoma malabathricum leaf is one of the natural ingredients that are suspected of potential to be used as the material of anesthesia. The purpose of this study is to determine the concentration of crude extract the leaves of Melastoma malabathricum according to anesthesia snubnose pompano and survival rate. Baded on the results of the study, the crude extract Melastoma malabathricum best is at a concentration of 25% with the onset time 40.69 minutes and recovered time 13.34 minutes with a survival rate 100%. The quality of the water after anesthesia still in the verge of reasonable limits where the pH value 6.67, dissolved oxygen 4.5, temperature 28.19ºC and total ammoniac nitrogen 1,59 mg/L.      
      PubDate: 2021-12-31
      DOI: 10.17844/jphpi.v24i3.37738
      Issue No: Vol. 24, No. 3 (2021)
       
 
JournalTOCs
School of Mathematical and Computer Sciences
Heriot-Watt University
Edinburgh, EH14 4AS, UK
Email: journaltocs@hw.ac.uk
Tel: +00 44 (0)131 4513762
 


Your IP address: 18.208.186.139
 
Home (Search)
API
About JournalTOCs
News (blog, publications)
JournalTOCs on Twitter   JournalTOCs on Facebook

JournalTOCs © 2009-