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Contact Name
Prof. Dr. Ir Nurjanah, MS
Contact Email
-
Phone
622518622915
Journal Mail Official
jphpi@apps.ipb.ac.id
Editorial Address
Jl. Agatis No. 1 Darmaga - Bogor 16680
Location
Kota bogor,
Jawa barat
INDONESIA
Jurnal Pengolahan Hasil Perikanan Indonesia
ISSN : 23032111     EISSN : 2354886X     DOI : -
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 12 Documents
Search results for , issue " Vol 10, No 2 (2007): Buletin Teknologi Hasil Perikanan" : 12 Documents clear
Isolation and Chracterization of Lactic Acid Bacteria from Bandeng (Chanos chanos) Bekasam Candra, Joddi Iryadi; Zahiruddin, Winarti; Desniar, .
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 10, No 2 (2007): Buletin Teknologi Hasil Perikanan
Publisher : Departement of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (62.087 KB)

Abstract

Bekasam is one of the fishery product fermentation by using lactic acid bacteria. Bekasam is still made traditionally by applying spontaneous fermentation that cause product’s quality inconsistent. This research aims to analyze bacteria characteristics that isolated from bekasam and predict its types based on morphology and physiology characteristics. This research consists of three steps which are material analysis, isolation, and bacteria characterization. The result of this characterization is used to predict the bacteria type based on identification key. In this research milkfish bekasam is from traditional fishery product (pengolah) in Indramayu. It is predicted that milkfish has been fermented for two (2) weeks so that bekasam can be obtained. The analysis results shows that milkfish bekasam has Na Cl concentration 3.26 %, pH 4.46 and lactic acid total 1.30 %. Bacteria isolation from bekasam is chosen 5 (five) colony which grows dominantly and have different morphology. Those colony are isolated several times  by quadrant scratch methode by using MRSA media until the pure culture can be obtained. The isolate are characterized based on morphology and physiology characteristic. Based onthe characterization result, it is predicted that isolate B1, B3, and B5 are bacteria Staphylococcus sp., isolate B2 is Erysipelothrix or Lactobacillus, and isolate B4 is family of Streptococcacea which are Streptococcus sp. or Gemella.Key words : characterization, fermentation, isolation, lactic acid bacteria, milkfish(Chanos chanos) bekasam
Ulitilization of Refined Carrageenan as Cryoprotectant on Nila Frozen Surimi Uju, .; Maryana, Finda; Santoso, Joko
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 10, No 2 (2007): Buletin Teknologi Hasil Perikanan
Publisher : Departement of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (970.585 KB)

Abstract

During storage frozen, surimi will be lost part of functional protein characteristics, because of protein denaturation. For reducing this problem, some kinds of cryoprotectants were added during surimi processing. However, some cryoprotectants such as sucrose and sorbitol made taste of original surimi changing because of its sweetness. The aim of this research is to use refined carrageenan as cryoprotectant in surimi. The characteristic of refined carrageenan was used in this research include following sulfate content at 15.16, whiteness at 38.89%, viscosity at 180.5 cPS and gel strength at 490 g/cm2. During frozen storage for 8 weeks, the protein total and salt soluble decreased until 17-30% and 49-72% respectively. These decreasing caused the water holding capacity and gel strength reduced until 22-65% and 38-46 g/cm2 respectively. The using of refined carrageenan in surimi can reduce the rate of protein declining and can improve water holding capacity and gel strength. Using of refined carrageenan at 2% is the best concentration in this research.Key words: cryoprotectant, refined carrageenan, gel strength
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

Show Abstract | Original Source | Check in Google Scholar | Full PDF (79.595 KB)

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
Processing of Fish Sauce by Chemical Hydrolysis from Red Meat of Tuna (Thunnus albacares) Tampubolon, Komariah; Zahiruddin, Winarti; Kartanamulia, Sukria
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 10, No 2 (2007): Buletin Teknologi Hasil Perikanan
Publisher : Departement of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (65.137 KB)

Abstract

Dark muscle in Thunnus albacares is considered as waste from frozen loin tuna and canned tuna processing. This waste still actually can be utilized as fish sauce which has economical value. The objectives of this research was to study the fish sauce processing by using acid hydrolysis with dark muscle tuna as raw material. Research was conducted in two steps, where the first step done in order to learn the influence fish and HCl ratio toward the quality of fish sauce especially for protein content. The ratio of fish and HCl were varies by w/w comprise 2:1 (A1), 1:1 (A2) and 1:2 (A3). The protein content of hydrolyzed fish sauce reach from 4.41-9.65 %, NPN 0.68-1.51 g/100 g, free amino acid 63.14-120.19 mg/100 g, NaCl 9.06-13.61%; TVN 100.48-167.91 mg/100 g, TMA 11.29-14.87 mg/ 100 g, total TDS 20.65-23.45 % and color 9.289-0.693. Fish sauce (A1) considered as the best product, therefore in the later/pursued study in this ratio was used as primary treatment combined with various concentration of caramel 0 % (B1); 2.5 % (B2); 5 % (B3); 7.5 % (B4) and 10 % (B5). The addition of caramel tend to increase color intensity and stickiness of fish sauce. Panelist prefer to chose the commercial fish sauce, however the hydrolyzed fish sauce produced from this study still has higher protein content. Fish sauced was still also to liquid, the color still darker and the taste still strange.Key words: chemical hydrolisis, fish sauce, Thunnus albacares
The Survival Rate of Oreochromis niloticus Baby Fish During Closed Transportation at Different Road Condition Suwandi, Ruddy; Budiman, Fajar Kurnia; Suptijah, Pipih
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 10, No 2 (2007): Buletin Teknologi Hasil Perikanan
Publisher : Departement of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (126.078 KB)

Abstract

Fish transportation is an activity on moving fish from one place to another. Specific for live fish, the transportation process is so important due to the different value of live fish and the dead one, either in term of its price and or function. Live fish transportation, basically is a forcing fish in a new environment condition different with the usual one, along with sudden changes of ambient characteristic which threat the live of fish. The factors which influential on fish live transportation are fish condition and water quality. Beside these, other factor which also give influent is infrastructure of transportation (road, vehicle, etc.). The researched was done to know the effect of road surface quality (good, semi good, and bad) on survival rate (SR) of Oreochromis niloticus fish juvenile. The highest SR came from the good treatment is 88.33%, with the water quality are: DO (dissolve oxygen)=2.19 ppm; CO2=39.6 ppm;pH=6.02; alkalinity = 156.42 ppm; and temperature = 27.75oC. The lowest one came from the bad treatment is SR=0% with the water quality are: DO (dissolve oxygen)=1.71 ppm; CO2=53.46 ppm; pH=6.02; alkalinity=1,003.86 ppm; and temperature=27.5oC. The SR of juveniel fish transportation at a real condition from Bogor to Jakarta is 93.3%. The result indicated that types and time of treatment effected to the SR.Key words : infrastructure of transportation, fish transportation, survival rate
The Influence of Sucrose and Amonium Sulphate Concentration on Quality of Nata Gracillaria sp. Purwaningsih, Sri; Salamah, Ella; Setiani, Apit
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 10, No 2 (2007): Buletin Teknologi Hasil Perikanan
Publisher : Departement of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (188.295 KB)

Abstract

Nata is biomass that mostly consist of cellulose, physically resemble to agar with white layer.In this research nata was made from seaweed that is Gracillaria sp. as a raw material, because of thecheap price of this seaweed and it content of high fiber. The objective of this research was toinvestigate the possibility of Gracillaria used as nata raw material and to learn influence of sucroseand ammonium sulphate concentration on quality of nata. Result indicated that the ratio of seaweedand water generated the highest yield was 1:70 (w/v). The combination of sucrose and ammoniumsulphate concentration significantly influenced to yield, thickness, degree of whiteness, crude fiber,dietary fiber of nata. Using sucrose was 7.5 %(w/v) and ammonium sulphate was 0.75 % producednata with the best characterization.Key words: Gracillaria sp., nata
Processing of Fish Sauce by Chemical Hydrolysis from Red Meat of Tuna (Thunnus albacares) Tampubolon, Komariah; Zahiruddin, Winarti; Kartanamulia, Sukria
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 10, No 2 (2007): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (65.137 KB) | DOI: 10.17844/jphpi.v10i2.950

Abstract

Dark muscle in Thunnus albacares is considered as waste from frozen loin tuna and canned tuna processing. This waste still actually can be utilized as fish sauce which has economical value. The objectives of this research was to study the fish sauce processing by using acid hydrolysis with dark muscle tuna as raw material. Research was conducted in two steps, where the first step done in order to learn the influence fish and HCl ratio toward the quality of fish sauce especially for protein content. The ratio of fish and HCl were varies by w/w comprise 2:1 (A1), 1:1 (A2) and 1:2 (A3). The protein content of hydrolyzed fish sauce reach from 4.41-9.65 %, NPN 0.68-1.51 g/100 g, free amino acid 63.14-120.19 mg/100 g, NaCl 9.06-13.61%; TVN 100.48-167.91 mg/100 g, TMA 11.29-14.87 mg/ 100 g, total TDS 20.65-23.45 % and color 9.289-0.693. Fish sauce (A1) considered as the best product, therefore in the later/pursued study in this ratio was used as primary treatment combined with various concentration of caramel 0 % (B1); 2.5 % (B2); 5 % (B3); 7.5 % (B4) and 10 % (B5). The addition of caramel tend to increase color intensity and stickiness of fish sauce. Panelist prefer to chose the commercial fish sauce, however the hydrolyzed fish sauce produced from this study still has higher protein content. Fish sauced was still also to liquid, the color still darker and the taste still strange.Key words: chemical hydrolisis, fish sauce, Thunnus albacares
The Influence of Sucrose and Amonium Sulphate Concentration on Quality of Nata Gracillaria sp. Purwaningsih, Sri; Salamah, Ella; Setiani, Apit
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 10, No 2 (2007): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (188.295 KB) | DOI: 10.17844/jphpi.v10i2.954

Abstract

Nata is biomass that mostly consist of cellulose, physically resemble to agar with white layer.In this research nata was made from seaweed that is Gracillaria sp. as a raw material, because of thecheap price of this seaweed and it content of high fiber. The objective of this research was toinvestigate the possibility of Gracillaria used as nata raw material and to learn influence of sucroseand ammonium sulphate concentration on quality of nata. Result indicated that the ratio of seaweedand water generated the highest yield was 1:70 (w/v). The combination of sucrose and ammoniumsulphate concentration significantly influenced to yield, thickness, degree of whiteness, crude fiber,dietary fiber of nata. Using sucrose was 7.5 %(w/v) and ammonium sulphate was 0.75 % producednata with the best characterization.Key words: Gracillaria sp., nata
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 : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (79.595 KB) | DOI: 10.17844/jphpi.v10i2.959

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
Ulitilization of Refined Carrageenan as Cryoprotectant on Nila Frozen Surimi Uju, .; Maryana, Finda; Santoso, Joko
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 10, No 2 (2007): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (970.585 KB) | DOI: 10.17844/jphpi.v10i2.957

Abstract

During storage frozen, surimi will be lost part of functional protein characteristics, because of protein denaturation. For reducing this problem, some kinds of cryoprotectants were added during surimi processing. However, some cryoprotectants such as sucrose and sorbitol made taste of original surimi changing because of its sweetness. The aim of this research is to use refined carrageenan as cryoprotectant in surimi. The characteristic of refined carrageenan was used in this research include following sulfate content at 15.16, whiteness at 38.89%, viscosity at 180.5 cPS and gel strength at 490 g/cm2. During frozen storage for 8 weeks, the protein total and salt soluble decreased until 17-30% and 49-72% respectively. These decreasing caused the water holding capacity and gel strength reduced until 22-65% and 38-46 g/cm2 respectively. The using of refined carrageenan in surimi can reduce the rate of protein declining and can improve water holding capacity and gel strength. Using of refined carrageenan at 2% is the best concentration in this research.Key words: cryoprotectant, refined carrageenan, gel strength

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