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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 : -
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 12 Documents
Search results for , issue " Vol 13, No 2 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia" : 12 Documents clear
PEMBUATAN KECAP IKAN PETEK (Leiognathus splendens) SECARA FERMENTASI ENZIMATIS Zahiruddin, Winarti; Septiani, Heni Sri; Suptijah, Pipih
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 13, No 2 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (3462.277 KB)

Abstract

Fish sauce is one of fish-based processed food or fishery product from fermentation process. The appearance of fish sauce is clear brown liquid and it has unique taste and flavor so many people use this as addition ingredient or spices in food to increase its taste. In this study fish sauce was made from petek fish (Leiognathus splendens) that has slow economic value and has not been used optimally. Pineapple was also added as source of bromelin enzyme. This study consisted of two phases which were pilot study and main study. In pilot study fish sauce was made by adding tempe concentration from 10%, 20%, and 30%. Then organoleptic test was done to determine the best fish sauce. The result showed that the most favorablefish sauce was made by adding 10% of tempe concentration. The characteristics of this product were as follows: the color of fish sauce was yellowish brown, its flavor was almost smelled like tempe, its taste was almost salty and its appearance was clear. In main study, tempe concentration was reduced to 5%, 10% and 15%. Organoleptic test showed that the best product was petek fish sauce by adding 15% tempe concentration. The characteristics of this fish sauce were: its color was yellowish brown, its flavor was almost smelled like tempe, its taste was almost tasty and its appearance is clear. The best petek fish sauce had 72,34% water concentration, 6,40% protein, 20,67% ash, 0,36% fat and 0,23% carbohydrate.Keywords: enzyme fermentation, fish sauce, organoleptic test, petek fish, tempe
DESKRIPSI HISTOLOGIS DAN PERUBAHAN KOMPOSISI KIMIA DAUN DAN TANGKAI SEMANGGI (Marsilea crenata Presl., Marsileaceae) Jacoeb, Agoes Mardiono; ., Nurjanah; Arifin, Miftakhul; Sulistiono, Widi; Kristiono, Stefanus Senoadi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 13, No 2 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

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Abstract

Marsilea crenata is classified as hydrophytes plant growth in paddys field, ponds, lakes, swamp or river and called semanggi  as Javanese local name. The plant ethnobotanically used as food by steaming. The research was aimed to describe the histological and chemical composition of leaves and stems as well as the influence of steaming on chemical components. The result showed that the structures of  stalks, stem and root were not equipped with collenchymas tissue. The cortexes consist of many aerenchym as well as the abaxial and adaxial laminas were equipped with a layer of epidermis and the stomata on the upper part of leaf. Leaves and stems contain water, ash, fat, protein, and crude fiber 89%, 2.70%, 4.35%, 2.28% (w/w), respectively. Steaming process reduced about 80% of ash content while the vitamins C, beta carotene and total carotenes content decreased about 17%, 37%, and 43%, respectively. The content of potassium as main mineral dropped 7% due to steaming process. The fresh leaves and stems of Marsilea crenata contain reducing sugar, steroid, carbohydrate, and flavonoids.Keywords: histology, leaf, Marsilea crenata, steaming, stem
KEMASAN CERDAS PENDETEKSI KEBUSUKAN FILET IKAN NILA Riyanto, Bambang; Maddu, Akhiruddin; Hasnedi, Yogi Waldingga
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 13, No 2 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (3643.978 KB)

Abstract

Smart packaging that can detect the level of quality deterioration of fish is a new inspiration in providing the sense of practicality, quality assurance and food safety of fishery products in the future. Analysis of optical characteristics and dynamic nature of the response to the smart packaging with 48 mL chitosan-acetic 1% (w/v), 48 mL polyvinyl alcohol 1% (w/v) and 4 mL bromthmol blue indicator 0.2% based shows the real trend in detecting spoilage rate of tilapia fillet. Smart packaging visually can provide patterns of color changes from yellow to dark yellow next turn into green and the last become turquise during the process of fish spoilage. The spoilage rates observed of tilapia fillet with a parameter test value TVBN and TBC, showed the same tendency in detecting spoilage rate tilapia fillet, where the TVBN rate increased from 8.40+_0.40 mg N/100 g at the 0 hour to 52.36+_1.98 mg N/100 g at 15 hours and TBC rates from log 4.35+_0.07 (2.3x10 pangkat 4) CFU/g at the 0 hour to log 9.11+_0.05 (1.3x10 pangkat 9) CFU/g log at 15 hours.Keywords: fish spoilage, smart packaging, tilapia fillet.
KARAKTERISTIK Bacillis sp. YANG DIISOLASI DARI RAJUNGAN (Portunus pelagicus) SEGAR DAN PRODUK KALENG DI PERUSAHAAN X Widya Yanti, Dwi Indah; Dali, Faiza A
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 13, No 2 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (3562.49 KB)

Abstract

Bacillus sp. is one bacterial genus causing spoilage of fishery products. The aim of the research was to find out the characteristics of Bacillus sp. from small crab (Portunus pelagicus) fresh and canned products in Company X. Five of 20 stocks or isolate fresh swimming crab and 12 stocks of bacteria cans swimming crab products namely HRN 3, NTG 3, CAD, Claw Meat 2 and Lump 1 were identified as Bacillus. Their optimal growth were at 37 C, PH 7 and salinity 3%. One starin namely Lump i can survive on two hours of heatig at 100 C.keywords: Bacillus sp. flat sour, swimming crab
KOMPOSISI ASAM LEMAK IKAN NILA (Macrones nemurus) DAN BAUNG (Macrones nemurus) BUDIDAYA ., Edison
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 13, No 2 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (3451.802 KB)

Abstract

Crude fat and fatty acids composition were examined in red tilapia (Oreochromis niloticus) and Asian redtail catfish (Macrones nemurus) farmed in cage at Kampar River. Two types of lipids were extracted using chloroform:methanol sohxlet extraction. The fatty acid composition were analyzed by gas chromatography (GC). The result showed that the crude lipids in muscle of fishes change according to the age, but did not change by species. The crude lipids in Macrones nemurus were higher than the Oreochromis niloticus, ranging from 3.74-5.82% and 3.89-4.78 recpectively. Furthermore differences acid (omega-9) and palmitic acid. The percentage of fatty acids omega-3 in Macrones nemurus and in Orechromis niloticus, ranging from 4.1-7.8% and 3.4-7.0% respectively, 4.7-11.5% and 5.8-7.2 respectively for fatty acids omega-6.Keywords: composition, farmed freshwater fishes, fatty acids, Macrones nemurus, Oreochromis niloticus.
PEMANFAATAN KUNYIT (Curcuma domestica Val) DAN JERUK NIPIS (Citrus aurantifolia Swingle) DALAM PEMBUATAN ABON IKAN LEMURU Poernomo, Djoko; Jacoeb, Agoes Mardiono; Utami, Uut Tri; Nugraha, Roni
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 13, No 2 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (1435.336 KB)

Abstract

The research objectives were determine the concentration of lime and soaking time that could reduce the smell of sardine, the concentration of curcumin that could prevent the oxidation of fish, and the effect of curcumin on chemical and microbiology characteristic of sardine abon during 30 days storage. Sardine was soaked in lime solution with concentration from 5 to 20% (v/v) for 10, 20, and 30 minutes. After the best concentration of lime was found, the experiment was continued to determine the optimum concentration of curcumin in maintained he chemical and microbiology characteristic of sardine abon by adding the fish with curcumin from 1% to 5% (w/w). The abon was stored for 30 days andevery 10 days the sensory test, proximate analysis, analysis of water activity (aw), TPC and TBA were carried out. Sensory test showed that the addition of lime until 15% could increase the result, however, the sensory test result depleted when 20% of lime was used. The period of immersion also gave positive correlation with sensory test. The preliminary experiment also showed that the addition of curcumin increased the value of sensory test with 1 and 2% of curcumin gave better result compared with 3, 4 and 5% curcumin. During 30 days storage period, the value of sensory parameters and proximate properties were decrease, meanwhile, the water activity, TPC and TBA were rised. In conclusion, up to 30-day storage period, teh quality of fish abon was decrease,d but still could be accepted by the panelists. Immersion of fish abon on 15% of lime for 30 minutes and addition of 2% curcumin gave better quality of fish abon compared with others treatmen with value of water content 10.71%, ash4.16%, fat 26.82%, protein 30.51%, carbohydrate 27.80%, aw 0.51, TPC 2.45 colonies/ gram, and TBA 1.76mg/kg. The addition of curcumin fish abon did not significantly influence the appearance, water content, ash, fat, and carbohydrates, however the color, aroma, texture, flavor, protein content, water activity (aw), value TBA, and TPC significantly influenced.Keywords: curcumin, fish abon, lime, sencory parameters
KOMPOSISI ASAM LEMAK IKAN NILA (Macrones nemurus) DAN BAUNG (Macrones nemurus) BUDIDAYA ., Edison
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 13, No 2 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (3451.802 KB) | DOI: 10.17844/jphpi.v13i2.5351

Abstract

Crude fat and fatty acids composition were examined in red tilapia (Oreochromis niloticus) and Asian redtail catfish (Macrones nemurus) farmed in cage at Kampar River. Two types of lipids were extracted using chloroform:methanol sohxlet extraction. The fatty acid composition were analyzed by gas chromatography (GC). The result showed that the crude lipids in muscle of fishes change according to the age, but did not change by species. The crude lipids in Macrones nemurus were higher than the Oreochromis niloticus, ranging from 3.74-5.82% and 3.89-4.78 recpectively. Furthermore differences acid (omega-9) and palmitic acid. The percentage of fatty acids omega-3 in Macrones nemurus and in Orechromis niloticus, ranging from 4.1-7.8% and 3.4-7.0% respectively, 4.7-11.5% and 5.8-7.2 respectively for fatty acids omega-6.Keywords: composition, farmed freshwater fishes, fatty acids, Macrones nemurus, Oreochromis niloticus.
PEMANFAATAN KUNYIT (Curcuma domestica Val) DAN JERUK NIPIS (Citrus aurantifolia Swingle) DALAM PEMBUATAN ABON IKAN LEMURU Poernomo, Djoko; Jacoeb, Agoes Mardiono; Utami, Uut Tri; Nugraha, Roni
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 13, No 2 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (1435.336 KB) | DOI: 10.17844/jphpi.v13i2.5352

Abstract

The research objectives were determine the concentration of lime and soaking time that could reduce the smell of sardine, the concentration of curcumin that could prevent the oxidation of fish, and the effect of curcumin on chemical and microbiology characteristic of sardine abon during 30 days storage. Sardine was soaked in lime solution with concentration from 5 to 20% (v/v) for 10, 20, and 30 minutes. After the best concentration of lime was found, the experiment was continued to determine the optimum concentration of curcumin in maintained he chemical and microbiology characteristic of sardine abon by adding the fish with curcumin from 1% to 5% (w/w). The abon was stored for 30 days andevery 10 days the sensory test, proximate analysis, analysis of water activity (aw), TPC and TBA were carried out. Sensory test showed that the addition of lime until 15% could increase the result, however, the sensory test result depleted when 20% of lime was used. The period of immersion also gave positive correlation with sensory test. The preliminary experiment also showed that the addition of curcumin increased the value of sensory test with 1 and 2% of curcumin gave better result compared with 3, 4 and 5% curcumin. During 30 days storage period, the value of sensory parameters and proximate properties were decrease, meanwhile, the water activity, TPC and TBA were rised. In conclusion, up to 30-day storage period, teh quality of fish abon was decrease,d but still could be accepted by the panelists. Immersion of fish abon on 15% of lime for 30 minutes and addition of 2% curcumin gave better quality of fish abon compared with others treatmen with value of water content 10.71%, ash4.16%, fat 26.82%, protein 30.51%, carbohydrate 27.80%, aw 0.51, TPC 2.45 colonies/ gram, and TBA 1.76mg/kg. The addition of curcumin fish abon did not significantly influence the appearance, water content, ash, fat, and carbohydrates, however the color, aroma, texture, flavor, protein content, water activity (aw), value TBA, and TPC significantly influenced.Keywords: curcumin, fish abon, lime, sencory parameters
Bacillus sp. is one bacterial genus causing spoilage of fishery products. The aim of the research was to find out the characteristics of Bacillus sp. from small crab (Portunus pelagicus) fresh and canned products in Company X. Five of 20 stocks or isolate fresh swimming crab and 12 stocks of bacteria cans swimming crab products namely HRN 3, NTG 3, CAD, Claw Meat 2 and Lump 1 were identified as Bacillus. Their optimal growth were at 37 C, PH 7 and salinity 3%. One starin namely Lump i can surviv Widya Yanti, Dwi Indah; Dali, Faiza A
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 13, No 2 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v13i2.5353

Abstract

Bacillus sp. is one bacterial genus causing spoilage of fishery products. The aim of the research was to find out the characteristics of Bacillus sp. from small crab (Portunus pelagicus) fresh and canned products in Company X. Five of 20 stocks or isolate fresh swimming crab and 12 stocks of bacteria cans swimming crab products namely HRN 3, NTG 3, CAD, Claw Meat 2 and Lump 1 were identified as Bacillus. Their optimal growth were at 37 C, PH 7 and salinity 3%. One starin namely Lump i can survive on two hours of heatig at 100 C.keywords: Bacillus sp. flat sour, swimming crab
KEMASAN CERDAS PENDETEKSI KEBUSUKAN FILET IKAN NILA Riyanto, Bambang; Maddu, Akhiruddin; Hasnedi, Yogi Waldingga
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 13, No 2 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (3643.978 KB) | DOI: 10.17844/jphpi.v13i2.5354

Abstract

Smart packaging that can detect the level of quality deterioration of fish is a new inspiration in providing the sense of practicality, quality assurance and food safety of fishery products in the future. Analysis of optical characteristics and dynamic nature of the response to the smart packaging with 48 mL chitosan-acetic 1% (w/v), 48 mL polyvinyl alcohol 1% (w/v) and 4 mL bromthmol blue indicator 0.2% based shows the real trend in detecting spoilage rate of tilapia fillet. Smart packaging visually can provide patterns of color changes from yellow to dark yellow next turn into green and the last become turquise during the process of fish spoilage. The spoilage rates observed of tilapia fillet with a parameter test value TVBN and TBC, showed the same tendency in detecting spoilage rate tilapia fillet, where the TVBN rate increased from 8.40+_0.40 mg N/100 g at the 0 hour to 52.36+_1.98 mg N/100 g at 15 hours and TBC rates from log 4.35+_0.07 (2.3x10 pangkat 4) CFU/g at the 0 hour to log 9.11+_0.05 (1.3x10 pangkat 9) CFU/g log at 15 hours.Keywords: fish spoilage, smart packaging, tilapia fillet.

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