Articles

Optimasi dan pemodelan proses recover flavor dari limbah cair industri pengolahan rajungan dengan reverse osmosis Uju, Uju; Ibrahim, Bustami; Trilaksani, Wini; Nurhayati, Tati
Jurnal Ilmu Pertanian Indonesia Vol 14, No 1 (2009): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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Abstract

The waste water of blue crab pasteurization has potential in environmental pollution. It contained TSS of 206.5mg 1-1, BOD 7,092.6mg.1-1 and COD of 51,000mg.1-1 on the other hand, it also contains an interesting flavor compound, which composed of 0.23°/o non protein nitrogen and 17 amino acids where the highest was glutamic acid one. In this study, pre-filtration step using filter size 0.3 1J followed by reverse osmosis has been used to reduce these pollutions load and flavor compound recovery. During pre-filtration steps, TSS was reduced to 74.8°/o so turbidity decrased reased until 31°/o. After reverse osmosis process, BOD, and COD decreased more than 99°/o, and there was no amino acids detected in permeate stream. Factors that affect performance of reverse osmosis were transmembrane pressure, temperature and pH. The higher transmembrane pressure, temperature and pH resulted the higher the flux permeate. The use of higher temperature make flux increasing, eventually increasing transmembrane pressure make the flux increased only at transmembrane pressure less than 716 kPa. The protein rejection was influenced unsignifanctly by transmembrane pressure, temperature and pH. During concentrating flux declined exponentially by time function. At concentration factor 2.75 resulted 79°/o and 12°/o of increasing protein and NPN, respectively. The amino acids content can be increased 2-23 times of the origin. Even arginin and sistin, the amino acids that were undetectable initially, but they can bedetected at concentration of 0.0360 and 0.0250 (w/v) respectively at the end of the process. Hidrolysis and fermentation process can increase the amino acid content 31-45 times. Keywords : Blue crab, flavor, recovery, reverse osmosis.
The Characteristics of Protein Concentrate Based-Edible Film Recovery From Tilapia (Oreochromis niloticus) Surimi Waste Water Trilaksani, Wini; Riyanto, Bambang; Apriani, Siti Nurbaity Kartika
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 10, No 2 (2007): Buletin Teknologi Hasil Perikanan
Publisher : Departement of Aquatic Product Technology

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Abstract

The objectives of this research were to learn the process of edible film formation from surimi waste water and characterization of edible film. Research was conducted in two steps, comprise recovery of protein from surimi waste water and processing of edible film. Recovery of protein was conducted in order to obtain the protein concentrate as a raw material of edible film. Processing of edible film was achieved in two step, first, to determine the pH solution creating the best edible film.The second step (as main reseach) is processing of edible film using determined pH generated from the first step combined with varies concentration of surimi waste-water concentrate.Afterward the edible film was physically and mekanically characterized.The results showed that the escalating concentration of protein concentrate causes in rising of thickness and elongation, but in the same time it reduces the tensile strength and water vapor transmission rate of edible film. By using concentration of protein concentrate as 3-4 % generated edible films which have to characteristics as follows: the viscocity of solutions 1.57-4.35 cP; the thickness of edible film were 35.2-96.47 μm; tensile strength 600.3293-336.6180 kgf/cm2; elongation were 9.11-17.07 %; and water vapor transmission rate of edible film were 22.84-4.13 g/m 2/24 hours. Nevertheless oxygen transmission rate of edible film can not be determined since the edible film was still too porous. Statistics Analysis showed that the rising of protein concentration were significantly influenced the viscocity solution, thickness, elongation, tensile strength and water vapor transmission rate of edible film.Key word: characteristics, edible film, protein, surimi waste-water
FORMULASI TEPUNG PELAPIS SAVORY CHIPS IKAN NIKE (Awaous melanocephalus) Yusuf, Nikmawatisusanti; Purwaningsih, Sri; Trilaksani, Wini
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15, No 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

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Abstract

Fish savory chips is one type of fish-based snacks with a crunchy texture and crispy. Crispiness is a typical characteristic of the chips product. Utilization of nike fish (Awaous melanocephallus) as raw material for a snack is one of fishery products diversification, as well as an alternative of a healthy snack with high nutritional content. The purpose of this study was to determine the formula of coating powder of nike fish savory chips which highly nutritions. Three formula of powder with ratio of 2:1 were used (A = rice flour and tapioca; B =  tapioca flour and wheat; C = wheat flour and rice) and added with natrium bicarbonate (baking soda) as crisp makers with different concentrations (1%, 1.5%, and 2%), and spices consisting of salt, pepper, garlic, and coriander. The analyses performed included crispiness and organoleptic. The formula chosen was determined by Bayes test. The results of crispiness measurement showed that the formula A (rice flour and tapioca flour (2:1)) had the best crispy value, compared to B (flour & tapioca flour (2:1)), and C (wheat andrice flour (2:1)). Formula that used of 1.5% crisp maker had a better crispness value than 1% and 2%. Bayes test results showed that formula A with a concentration of 1.5% crisp maker was the best formula for nike fish savory chips.Key words: Awaous melanocephalus, formulation, crispiness, savory chips
Characterization and Recovery of Minced fish Wastewater Protein using Reverse Osmosis Uju, .; Nurhayati, Tati; Ibrahim, Bustami; Trilaksani, Wini; Siburian, Maglory
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 12, No 2 (2009): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

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Abstract

Recovery of minced fish wastewater soluble protein was done by reverse osmosis membrane. Themincefish wastewater has high level polluting load. It contains COD and TSS 4.233 and 55,06 mg/lrespectively, but it is potential to utilized because of high protein and amino acids content especiallyglutamic acid. Fluxes of permeate during recovery process were kept on steady state in the beginningprocess at 15 l/m2h without prefiltration and 20 l/m2h with 0,9 micron prefiltration. During concentration,flux time decreased from 22,11 l/m2h at concentration factor 1 to 12,95 l/m2h at concentration factor 1,52.In other sides the rejection value of protein increased from 90,11% in the beginning process to 99,50% inthe end of the concentration process. At the end of the recovery stage, yield concentrate contained 0.401 g/lwhich is 21 fold greater than the original step. Therefore permeate stream delivered high quality effluentand met the standard of wastewater effluent.Keywords: minced fish, protein, recovery, reverse osmosis
ANALISIS REGULASI SISTEM MANAJEMEN KEAMANAN PANGAN TUNA DI INDONESIA DAN NEGARA TUJUAN EKSPOR Trilaksani, Wini; Bintang, Maria; Monintja, Daniel R; Hubeis, M
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 13, No 1 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

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Abstract

Tuna’s exporting activities nowdays is still facing problem related with the stringent regulation and the complexity of sanitation program implemented in importing countries which triggers scores of rejection. This article discusses the analysis of regulation associated with seafood safety management system and tuna’s technical regulation initiated by Codex Alimentarius Comission (CAC), importing countries and Indonesia. Study was accomplished with content analysis method for seafood safety management system regulation instigated in importing countries and Indonesia using CAC references. Scoring method was achieved in analyzing tuna end-product technical regulation covering various indicators explicitly histamine, heavy metal and microbiology. Result of content analysis which refer to elements of food quality and safety management system recomended by Codex namely determination of good food material criteria, implementation of risk analysis in identification and characterization of potential hazard, implementation of food safety control based on risk analysis outcomes and establishing guidelines for hygienic food handling show that United States dan European Union had already formularized and performed those recomendation, meanwhile Canada, Japan, China and Indonesia had yet entirely executed the regulation. In accordance with the criteria of organizational structure for National Food Control Systems, the European Union and Canada implement integrated agency system, Japan has single agency system, in the meantime Indonesia, United States and China possess multiple agency system. Scoring analysis on tunas technical regulation reveal that European Union has the strictest standard following by USA, Indonesia, Canada, Cina, Japan and Codex respectively.
Pemanfaatan Protein Ikan Mujair (Oreochromis mossambicus Peters.) sebagai Bahan Baku Pembuatan Fish Cake Goreng Trilaksani, Wini; Riyanto, Bambang; Susanto, Hery
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 7, No 1 (2004): Buletin Teknologi Hasil Perikanan
Publisher : Departement of Aquatic Product Technology

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Abstract

Perlakuan pencucian yang paling efektif digunakan untuk pembuatan produk fish cake dengan perlakuan waktu penggorengan 5 menit (F5) dan 7menit (F7) serta penyimpanan prodk selama 8 minggu. Selama penyimpanan dilakukan pengukuran terhadap nilai elastisitas, warna (L: kecerahan a: warna kromatik antara merah sampai hijau, b: warna kromatik antara kuning sampai biru), TBA (Thiobarbituric Acid) dan DIA (Daya Ikat Air) serta uji organoleptik, uji pelipatan (floding test) menunjukan bahwa pencucian 1 kali merupakan perlakuan terbaik. Nilai elastisitas berkisat antara 0,14 sampai 0,44 kg/mm pada produk F5 dan antara 0,22 sampai 0,76 kg/mm pada produk F7. Nilai L berkisar antara 6,062 sampai 6,241 pada produk F5 dan antara 6,149 sampai 6,259 pada produk F7 termasuk dalam kisaran warna agak gelap, nilai a berkisar antara 1,188 sampai 6,706 pada produk F5 dan antara 2,931 sampai 8,276 pada produk F7 termasuk dalam kisaran warna merah, nilai b berkisar berkisar antara 11,869 sampai 15,958 pada produk F5 dan antara 11,890 sampai 15,766 pada produk F7 termasuk dalam kisaran warna kuning. Nilai TBA antara 0,0000944-0,13 u molmalonadehide/kg pada produk F5 dan antara 0,000115-0,14 umol malonaldehide/kg pada produk F7. Sedangkan nilai DIA antara 20,120-32,25 % pada produk F5 dan antara 16,300-34,41 % pada produk F7.Hasil uji hedonik pada nilai warna, penampakan, aroma, dan tesktur produk yang disukai panelis adalah produk F5 dan rasa pada produk F7. Dari uji mutu hedonik nilai warna, aroma, dan rasa menunjukan bahwa yang disukai oleh panelis adalah produk F5, sedangkan tekstur serta penampakan pada perlakuan F7.Kata kunci: Fish Cake, Oreochromis mossambicus Peters.
Pemanfaatan Gelembung Renang Ikan Patin (Pangasius hypophthalmus) sebagai Bahan Baku Isinglass Trilaksani, Wini; Nurjanah, .; Utama, Herlan Widya
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 9, No 1 (2006): Buletin Teknologi Hasil Perikanan
Publisher : Departement of Aquatic Product Technology

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Abstract

Isinglass merupakan produk berbasis protein kolagen yang dihasilkan dengan memanfaatkan bagian gelembung renang atau kulit ikan. Isinglass memiliki beberapa fungsi, salah satunya yaitu sebagai bahan pengklarifikasi pada produk minuman fermentasi. Tujuan dari penelitian ini adalah untuk mempelajari cara pembuatan isinglass dengan memanfaatkan gelembung renang ikan patin (Pangasius hypophthalmus) dan mengkaji karakteristik isinglass melalui peninjauan protein, protein larut air, kadar aw, pH dan efektivitasnya sebagai penjernih dengan pengukuran komponen warna dalam skala value yang diujikan pada produk jus/sari buah jeruk. Kandungan terbesar dari isinglass ini adalah protein sedangkan kandungan protein larut airnya rendah. Jumlah protein yang terkandung dalam sampel A (3 % larutan isinglass) sebesar 94,61 %, sampel B (1,5 % larutan isinglass) sebesar 94,38 %, dan sampel C (1 % larutan isinglass) sebesar 94,63 %. Jumlah protein larut air yang terkandung dalam sampel isinglass kering untuk sampel A sebesar 17,07 %, sampel B sebesar 15,01 %, dan sampel C sebesar 12,52 %. Semakin tinggi protein dan semakin rendah protein larut air yang dikandung oleh isinglass, semakin baik isinglass tersebut dalam aktvitasnya sebagai pengklarifikasi (fining agent).Kata kunci: Gelembung renang, protein kolagen, isinglass, ikan patin (Pangasius hypophthalmus),fining agent,
Pemanfaatan Limbah Tulang Ikan Tuna (Thunnus sp.) sebagai Sumber Kalsium dengan Metode Hidrolisis Protein Trilaksani, Wini; Salamah, Ella; Nabil, Muhammad
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 9, No 2 (2006): Buletin Teknologi Hasil Perikanan
Publisher : Departement of Aquatic Product Technology

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Abstract

Penelitian tentang pemanfaatan limbah tulang ikan tuna (Thunnus sp.) dimaksudkan untuk menghasilkan tepung tulang ikan tuna berkalsium tinggi dan mengetahui karakteristik mutu tepung tulang yang dihasilkan dengan waktu autoklafing dan frekuensi perebusan yang berbeda pada proses hidrolisis protein dalam pembuatan tepung tulang. Parameter yang diukur dalam penelitian ini adalah kadar kalsium, fosfor, air, abu, protein, lemak, pH, derajat putih, daya serap air, kemudahan melarut, densitas kamba dan bioavailabilitas kalsium. Tepung tulang ikan yang dihasilkan dalam penelitian ini mengandung kalsium tertinggi 39,24 % dan fosfor 13,66 % yang diperoleh dari kombinasi perlakuan autoclaving 2 (dua) jam dan perebusan 3 (tiga) kali. Kadar air pada tepung tulang sebesar 5,60 %, abu 81,13 %bb, protein 0,76 %bb dan lemak 3,05 %bb. Nilai beberapa parameter fisik tepung yaitu derajat putih 64,7 %, densitas kamba 8,14 g/ml, pH 7,13, daya serap air 14,5 % dan kemudahan melarut sebesar 4,45 % pada menit ke 15, 29,20 % pada menit ke 180. Nilai bioavailabilitas kalsium tepung sebesar 0,86 %. Nilai ini diperoleh dari hasil pengukuran tepung dengan kadar kalsium tertinggi.Kata kunci: autoclaving , hidrolisis, kalsium, perebusan tulang, dan tuna.
Pengaruh Suhu dan Lama Pengovenan terhadap Karakteristik Cumi-Cumi (Loligo sp) Kertas Trilaksani, Wini; Erungan, Anna C.; Mardi, Satya
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 7, No 2 (2004): Buletin Teknologi Hasil Perikanan
Publisher : Departement of Aquatic Product Technology

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Abstract

Cumi-cumi merupakan salah satu komoditas perikanan yang cukup penting setelah ikan dan udang, akan tetapi tidak semua jenis cumi-cumi disukai oleh masyarakat terutama yang berdaging liat dan tebal. Tekstur dan rasa yang khas serta kandungan protein yang cukup tinggi (15,6 gram / 100 gram) menjadikan cumi-cumi sangat potensial untuk dikembangkan sebagai produk olahan camilan yang bergizi. Tujuan dari penelitian ini adalah mempelajari pengaruh suhu dan lama pengovenan terhadap karakteristik mutu cumi-cumi kertas, mendapatkan cumi-cumi kertas yang di sukai dan mempunyai kadar air dan aw yang rendah sehingga mempunyai daya simpan (shelf life) yang lama. Dua perlakuan diberiakan pada penelitian ini yaitu suhu pengovenan (90, 100 dan 110)o C dan lama pengovenan (23, 35, dan 45) menit. Hasil pengamatan menunjukan bahwa produk mempunyai kadar air berkisar antara 2,70%-6,24% yang terendah yaitu produk dengan perlakuan pengovenan 110oC selama 30 menit. Nilai aw berkisar anatara 0,34-0,42, yang terendah pada produk dengan perlakuan pengovenan 110oC selama 25 menit. Hasil pengukuran nilai L (kecerahan) menunjukan bahwa perlakuan suhu mempengaruhi kecerahan produk, semakin tinggi suhu pengovenan menyebabkan semakin rendah nilai kecerahan produk. Semua perlakuan memberi pengaruh yang tidak berbeda nyata terhadaf nilai a dan b sehingga warna produk cenderung sama kemerahan dan kekuninggan. Hasil uji organoleptik menunjukan produk yang paling disukai adalah produk yang di oven pada suhu 100oC selama 25 menit, dengan aw 0,4; kadar air 5,46%; protein 66,52%; lemak 6,11%;abu 5,16%;karbohidrat 16,75% dan garam 2,08%.Kata kunci: cumi-cumi, karakteristik, pengovenan, dan suhu.
CHARACTERIZATION OF FUNCTIONAL PROPERTIES FISH PROTEIN CONCENTRATE OF SKIPJACK ROE (Katsuwonus pelamis) Rieuwpassa, Frets Jonas; Santoso, Joko; Santoso, Joko; Trilaksani, Wini; Trilaksani, Wini
Jurnal Ilmu dan Teknologi Kelautan Tropis Vol 5, No 2 (2013): Elektronik Jurnal Ilmu dan Teknologi Kelautan Tropis
Publisher : Jurnal Ilmu dan Teknologi Kelautan Tropis

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Abstract

By product that rich in protein such as fish roes are potential as raw material for protein concentrate. This research aimed to utilize skipjack roes to produce protein concentrate and to characterize its functional properties. The method used to extract protein was defatting method using isopropyl alcohol and ethanol with extraction times of 1, 2, and 3 hours.  The results showed that skipjack roes contained 19.81% of protein, 3.41% of fat, 71.32% of moisture, 2.04% of ash, and 1.53% of carbohydrate (by difference). Defatting method using isopropyl alcohol for 3 hours produced the best roe protein concentrate (RPC).  The product meets to the quality requirements of fish protein concentrate type B, contained protein and fat of 71.79% and 2.78%, respectively. This product also had functional properties as follows: water absorption capacity (1.57 ml/g), oil absorption capacity (1.82 g/g), emulsion capacity (81.65%), bulk density (0.51 g/ml), foaming capacity (1.90 ml), foaming stability (0.22 ml) and protein digestibility (95.86%).  Lysine and leucine became the major essential amino acid of RPC, with values were 70.76 and 64.91 mg/g protein, respectively. The composition of amino acids of RPC skipjack consisted of 8 essentials amino acids, 5 non-essentials amino acids and 2 semi-essentials amino acids. Keywords: extraction, fish roe skipjack, roe protein concentrate