Jurnal Pengolahan Hasil Perikanan Indonesia
ISSN : 23032111     EISSN : 2354886X
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.
Articles 651 Documents
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.
PENGGUNAAN KITOSAN SEBAGAI PENGISI DALAM PEMBUATAN SABUN TRANSPARAN Ibrahim, Bustami; Suptijah, Pipih; Amin, Hijrah
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

Chitosan is a natural material extracted from deacetylated chitin of crustacean shell used for many kinds of functions, not only for food but also non food product. The research objective is to find out the effect of chitosan used for filler within transparency soap to the characteristic of physical, chemical and bioeffect of end product, and to find out which concentrate of chitosan will be used for the best product. The research was divided by two steps, pre-research and main research.  Pre-research resulted that transparency soap with 5% chitosan was the best choice based on organoleptic test which was the best in toughness, and based on chemical also microbiological analyses. The soap with 5% chitosan has TPC (Total Plate Count) amount to  2.0x101, while the one without chitosan contained TPC 6.5x101. The main research showed that transparency soap with 5% chitosan has better quality compare to commercialized one.
Quality Changes of Dumbo Catfish (Clarias gariepinus) by Killing Techniques During Chilling Temperature Storage Nurilmala, Mala; Nurjanah, .; Utama, Rahadian Hardja
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 12, No 1 (2009): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

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Abstract

The time of prerigor, rigor mortis, initial postrigor, and the end postrigor phase of catfish killed instantly in 0, 9, 57, and 144 hours was investigated. In addition, the time of prerigor, rigor mortis, initial postrigor, and the end of postrigor phase of catfish killed after 12 hours without water media were 0, 6, 42, and 120 hours. Freshness declination of catfish killed instantly slower than killed after 12 hours without water media. Fish killed instantly had 5.1x105 colonies/g TPC (Total Plate Count) value and 24.36 mg N/100 TVB (Total Volatile Base) value. The sensory value for eyes, gills, mucus of body surface, meats, odor, and texture at the end of storage (the sixth day) was 3.95, 4.05, 4.30, 4.45, 4.45 and 3.45 respectively. On the other hand the fish killed after 12 hours without water media had 1,2x106 colonies /g, TPC value and 25,2 mg N/100 g TVB value. The sensory value for eyes, gills, mucus of body surface, meats, odor, and texture at the end of storage (the sixth day) was 2.3, 2.2, 2.8, 3.9, 3.7 and 2.85, respectively.Keywords: catfish, fish quality, low temperature
Studi tentang Asam Lemak Omega-3 dari Bagian-Bagian Tubuh Ikan Kembung Ikan Laki-Laki ( Rastrelliger kanagurta ) Sallamah, Ella; Hendrawan, .; Yunizal, .
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

Penelitian ini bertujuan untuk mengetahui kandungan asam lemak omega-3 pada bagian-bagian tubuh ikan kembung (kepala, perut dan daging badan) dan mengetahui pengaruh lama penyimpanan menggunakan es terhadap kandungan asam lemak omega-3 pada masing-masing bagian tubuh ikan kembung. Penetapan kandungan omega-3 dilakukan dengan Gas Liquid Chromatography (GLC). Hasil penelitian menunjukan bahwa penyimpanan memberikan pengaruh yang nyata terhadap kadar air, abu, protein, lemak, bilangan peroksida, bilangan iod dan kandungan omega-3 tetapi pada bagian kepala penyaimpanan tidak berpengaruh nyata terhadap kadar abu.Kata kunci: GLC, ikan kembung, omega-3
KANDUNGAN GIZI KEONG IPONG-IPONG (Fasciolaria salmo) AKIBAT METODE PENGOLAHAN Purwaningsih, Sri; Salamah, Ella; Sari, Tiza Yunisca
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15, No 2 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

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Abstract

Ipong-Ipong (Fasciolaria salmo) snail is a local name of marine mollusc from gastropod  class in Cirebon, West Java, which is consumed by public and believed to improve health.  The purpose of this research was to find out effect of processing (boiling, steaming, and boiling with 3% salt water) methods on  the nutrition content, such as proximate, fatty acids, and cholesterol in F. salmo. The data were analysed using the analysis of variance test (ANOVA).  The Duncan test was used to compare means when a significant variation was highlighted by the ANOVA.  The results showed nutrition content of  fresh F. salmo was: 72.10% water (wet matter basis); protein 62.72% (dry matter basis), ash 7.80% (dry matter basis), cholesterol (0.045%) and 1.71% fat (dry matter basis), monounsaturated fatty acid (11.75%), polyunsaturated fatty acids (7.31%), polyunsaturated fatty acid long chain (5.34%), and saturated fatty acids (long-chain) (4.03%). Acid insoluble ash content was 0.72%. The results of statistical analysis showed that  processing method impact the nutritional value of  F. salmo.  The results  of duncan test showed that decreassing content of proximate dan fatty acids caused by steaming method was lower than the boiling and boiling with 3% salt water method.  From the research results recommended that the best treatment method  is steaming.Keywords: cholesterol, Fasciolaria salmo, fatty acid, processing methods
Pemisahan Ekstrak Intraseluler dari Mikroalga Nitzschia closterium dan Penentuan Konsentrasi Hambatan Minimumnya terhadap Mikroba Patogen Setyaningsih, Iriani; Desniar, .; Pangagabean, Lyli; Widyah, Titik Harsita
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

Penelitian ini dilakukan dengan tujuan untuk mengekstrak anti mikroba intraselular dari Nitzschia closterium, menguji aktivitasnya dan menentukan konsentrasi hambatan minimunnya terhadap beberapa mikroba patogen. Kultifasi Nitzschia closterium, dilakukan dalam f medium dengan kepadatan awal sel sebesar 1,00 x 104 sel/ml dengan dilengkapi aerasi, lampu neon serta dilakukan pada suhu kamar. Fase eksponensial dicapai pada saat kultifasi awal sampai pada hari ke-7, fase penurunan laju pertumbuhan pada hari ke-8, fase stasioner pada hari ke-9 sampai hari ke-47, dan fase kematian dimulai pada hari ke-48. Pemisahan biomassa dilakukan dengan menggunakan sentrifu, selanjutnya dikeringkan dan ditambah pelarut metanol dan sel dipecah menggunakan soniprep. Kemudian disaring dan pelarutnya di uapkan sehingga diperoleh ekstrak kasar interseluler hasil pengujian aktivitas menunjukan bahwa ekstrak intraseluler dapat menghambat pertumbuhan bakteri Eschericia coli, Salmonella typhii dan kapang Penicillumisp., tetapi tidak menghambat Aspergillus niger. Nilai konsentrasi hambatan minimum untuk E. coli dan S. typhii terjadi pada konsentrasi 2000 ppm dengan potensi hambatan masing-masing 30-40% dan 29,41-35,29%.Kata kunci: Nitzschia, mikroalga, bahan aktif
Karakteristik Fisik dan Kimia Tepung Cangkang Kijing Lokal (Pilsbryoconcha exilis) Abdullah, Asadatun; nurjanah, Nurjanah
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

Local mussel (Pilsbryoconcha exilis) is one aquatic commodity that has high enough potential. Mussel shell is solid waste that has not been used optimally. The purpose of this research is to study the physical and chemical characteristics shells and mussel shell flour with the different of size and body length. The observed parameters include the physical characteristics of shells, yield, chitin, flour yield, degree of white, proximate contents, pH, minerals and mineral solubility determination of mussel shell flour. Mussel obtained from waters Situ Gede has length between 72-103 mm, 31-47 mm high and 13-34 mm thick. Mussel shells in all size contained chitin ranging from 0,72% to 0,75%. Mussel shell flour measuring < 90 mm 20% larger than the size of mussel ≥ 90 mm. Mussel shell flour measuring < 90 mm has a value of 5% degrees whiter than white shell size ≥ 90 mm. Shell flour has a water content between 1,19-1,2%, 93,14-93,34% of ash, 1,85-2,31% of protein, 0,66-0,72% of fat, carbohydrate by difference 2,62-2,94% with a pH range of 8,5-8,9. Mussel shell flour has a mineral content, respectively from the largest which are calcium, phosphorus and magnesium. The calcium and phosphorus mussels flour shell has an optimal value for solubility at pH 2. Mussel shells contained chitin ranged from 0,72% to 0,75%. Mussel shell size difference gave a significantly different effect on the physical characteristics of the mussel shell flour produced but did not influence significantly different to the chemical characteristics of the mussel shell flour produced.
Quality Changes of Tilapia Fish (O. niloticus) by Killing Techniques and Gutting during Low Storage Temperature Munandar, Aris; Nurjanah, .; Nurilmala, Mala
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

Killing and gutting treatment at low storage temperature (0-5 oC) on tilapia fish (O. niloticus) showed significant results on the subjective test (organoleptic) and objectives (TPC/Total Plate Count, pH, and TVB/Total Volatile Base). The A1B2 treatment (dead pricker, gutting) gare the best quality, and this could he maintained for 10 days. Tilapia fish could be consumed up to-10 days because the number of bacteria at the end of the storage prevent reached 9.7x105 colonies/g. TVB value generated at the end of the storage period reached 20.45 mg N/g with some fluctuation of pH value during the storage. The quality of tilapia fish could maintain with the combination of treatment and storage at low temperature (0-5 oC).Keywords: chilling, fish quality, tilapia
Pemanfaatan Asam Cuka, Jeruk Nipis (Citrus aurantifolia) dan Belimbing Wuluh (Averrhoa bilimbi) untuk Mengurangi Bau Amis Petis Ikan Layang (Decapterus spp.) Poernomo, Djoko; Suseno, Sugeng Heri; Wijatmoko, Agus
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

Petis ikan merupakan komoditi hasil pengolahan ikan yang biasa digunakan sebagai lauk pauk atau campuran makanan rakyat yang khas. Petis ikan memiliki pontensi yang sangat besar dalam pemasaran, namun ada masalah atau kendala pada petis ikan yaitu bau amis yang menyengat. Dalam penelitian ini dipelajari pengaruh penambahan asam-asam organik seperti jeruk nipis (Citrus aurantifolia), belimbing wuluh (Averrhoa bilimbi) dan asam cuka dengan konsentrasi berbeda terhadap pengurangan bau amis petis ikan (Decapterus spp.). Hasil dari penelitian ini menunjukan bahwa penambahan jeruk nipis dengan konsentrasi 15% cukup efektif untuk mengurangi bau amis petis ikan layang dan penambahan jeruk nipis ini tidak mempengaruhi zat gizi yang ada dalam petis ikan.Kata kunci: asam cuka, bau amis, belimbing wuluh, jeruk nipis, petis ikan
PERUBAHAN KANDUNGAN MIKROFLORA AKIBAT PENAMBAHAN STARTER Pediococcus acidilactici F-11 DAN GARAM SELAMA FERMENTASI PEDA Rinto, .
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

Peda is one of traditional fermented fish product. The addition of culture starter gives effect towards fermentation process. The purpose of this research was to know has present of microflora / microorganisms during fish fermentation by Pediococcus acidilactici F-11  as a starter. Peda was processed from Indiana mackerel fish (Rastrelliger neglectus) with different salt concentrations  i.e. 20%, 25%, and 30%, with P. acidilactici F-11 was used as a starter. Batch without starter was used as a control. The result showed that peda with P. acidilactici as starter can decreased coliform number to 2 log cycles from 1,3 x 106 to  1,7 x 104 CFU and reduced histamine forming bacteria to 3 log cycle from 1,2 x 106 to 3,8 x 103 CFU in start of  fish fermentation process, but in the end of process, the numbers of bacteria was not different, so P. acidilactici F-11 as starter was effective used in start of fish fermentation process.Keywords: Pediococcus acidilactici F-11, microorganism, peda.

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