cover
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 20 Documents
Search results for , issue " Vol 15, No 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia" : 20 Documents clear
PEMBUATAN DAN KARAKTERISASI HIDROLISAT PROTEIN DARI IKAN LELE DUMBO (Clarias gariepinus) MENGGUNAKAN ENZIM PAPAIN Salamah, Ella; Nurhayati, Tati; Widadi, Indah Rahayu
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15, No 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (612.073 KB)

Abstract

African catfish (Clarias gariepinus) is important freshwater fish commodity in Indonesia. African catfish also has high protein content, which is potential to be used as protein hydrolysate. Fish protein hydrolysate offered many advantages in food, feed, agriculture, microbiology and medicinal’s field. This research aimed to determine the optimal condition for hydrolysis of African catfish protein and to characterize protein hydrolysate from African catfish. The optimal concentration of papain used for hydrolysis of African catfish protein was 5% (w/v) for 6 hours hydrolysis time and degree of hydrolysis was 35.37%. Protein hydrolysate from African catfish revealed 21.16% of yield and water content of 5.46%; ash content of 5.71%; protein content of 53.29%; and fat content of 1.94%. Protein hydrolysate from African catfish contained 15 types of amino acids, with 9 types of essential amino acids and 6 types of non essential amino acids. The highest essential amino acid composition was lysin of 5.23%, while the highest non essential amino acid composition was glutamic acid of 7.77%. Protein hydrolysate from African catfish showed protein digestibility by in vitro enzymatic hydrolysis of 98.57%.Key words: African catfish, amino acid, fish protein hydrolysate, papain
PEMANFAATAN KONSENTRAT PROTEIN IKAN (KPI) PATIN DALAM PEMBUATAN BISKUIT Anugrahati, Nuri Arum; Santoso, Joko; Pratama, Indra
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15, No 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (162.571 KB)

Abstract

Biscuits are classified as cereal-based food products made from wheat flour or other flours. Addition of Fish Protein Concentrate (FPC) in biscuits was expected to produce biscuits with higher protein content and better characteristics. The objective of this research was to determine the concentration of FPC of patin fish in biscuit making. FPC concentration was added at 10-25% (w/w) of the total formula of biscuits. Determination of the best concentration of KPI based on the biscuit parameters of organoleptic and physical tests. Biscuits with 20% FPC had color and aroma similar to control biscuit. The control biscuits taste, crispiness, and hardness were similar to biscuits with 15% FPC. The best concentration of KPI added in biscuit was 15% of the total of formula biscuits. Biscuit with 15% KPI had higher levels of protein and the digestibility of proteins in vitro was higher than the control.Keywords: biscuit, fish protein concentrate, patin fish, crispiness
KARAKTERISASI PROTEASE DARI ISOLAT BAKTERI ASAL TUMBUHAN RAWA DARI INDRALAYA Baehaki, Ace; ., Rinto
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15, No 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (938.914 KB)

Abstract

Proteases constitute one of the most important groups of industrial enzymes, therefore screening of these proteases from bacteria is important. The aim of this study was to characterize proteases from plant swamp bacteria. The result of  proteolytic assays revealed three isolates possesed proteolytic index >1.00 (T1P4, H1P4 and K1P4). The optimum fermentation time of each isolate was 48 hours. The optimum pH of proteases from T1P4, H1P4 and K1P4 was 8.0; 7.5; and 8.0,  respectively. The optimum temperature of T1P4, H1P4 and K1P4 protease was 50 °C; 40 °C;  and 50 °C, respectively. Metal ions (Fe, K, Mn, and Zn) inhibited T1P4 protease except Fe2+ (5 mM), H1P4 protease except  Zn2+ (5 mM),  K1P4 protease except Fe (1 and 5 mM). Effect of inhibtor specific (EDTA) shown EDTA inhibit all  proteases. Study on the effect of metals ion and spesific inhibitors indicated that all protease were  metaloprotease. The moleculer weights of T1P4, H1P4 and K1P4 proteases were determinited by using SDS-PAGE and zymography technique were 151; 138; and 127 kD, respectively.Key words:  bacteria, characterization, protease, swamp
MUTU FISIK DAN MIKROSTRUKTUR KAMABOKO IKAN KURISI (Nemipterus nematophorus) DENGAN PENAMBAHAN KARAGINAN Agustin, Titiek Indhira
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15, No 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (1224.096 KB)

Abstract

Carrageenan is a natural material extracted from red algae especially Eucheuma sp, kappa-carrageenan extracted from E. cottonii and iota-carrageenan from E. spinosum. Kappa and iota carrageenans have very similar structures and  have functional properties as gelling agent. The purpose of this research  is to find out the effect of carrageenan on the physical and microstructure quality of kamaboko. This research used a  complete randomized design by doing four treatments, namely K(-): without carrageenan, K(+): by adding commercial carrageenan, K(k): by adding  kappa-carrageenan and K(i): by adding  iota-carrageenan. The result showed that the additional carrageenan had significant effects on the physical and microstructure quality of the kamaboko. The best treatment of kamaboko was by adding of commercial carrageenan (K(+)). The characteristics of kamaboko were folding test (5), springness (7.3), gel strength 2872.62g/cm  and whiteness (W*) 73.78. The microstructure of kamaboko with adding of commercial carrageenan and kappa-carragenan exhibited a porous structure while the microstructure of kamaboko added  with iotacarrageenan exhibited a compact and smooth structure.Keywords: carrageenan, microstructure, kamaboko, Nemipterus nematophorus
PENDETEKSIAN TINGKAT KESEGARAN FILET IKAN NILA MENGGUNAKAN PENGUKURAN SIFAT BIOLISTRIK Riyanto, Bambang; Maddu, Akhiruddin; ., Supriyanto
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15, No 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (346.386 KB)

Abstract

The development of modern rapid detection techniques of fish freshness requires a new perspective of the importance of physical chemical characteristics during deterioration process of quality fishery products. Positive correlation between the changes of fish body and the electrical properties is a basic information for support the development of the detection modern techniques of fish freshness. Studies of the electrical properties become more relevant along with the increasing demand of fish fast food consumption and fish product from freshwater aquaculture, which have been less done until now. The objective of this study was to detect freshness of tilapia fillets using bioelectrical properties. The result showed that level of freshness of tilapia fillet can be detected by using bioelectrical which has correlation with TVB, TPC and pH. The level of freshness of tilapia fillet during 16 hours observation showed that impedance tend to decrease with the range of 44.34-6.30 Ω, while dielectric constant and the electrical conductivity tend to increase with range of 178,208 to 2,812,764 and 0.065 to 0.487 S/m.Key words: bioelectrical, fish freshness, tilapia fillet, quality deterioration
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

Show Abstract | Original Source | Check in Google Scholar | Full PDF (643.71 KB)

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
SIKAP PENGOLAH DALAM MENENTUKAN PRODUK IKAN ASIN Yuliana, Ernik
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15, No 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (198.998 KB)

Abstract

Salted fish products produced by processors in Muara Angke and Cilincing are very diverse on size and type. Choosing of types of salted fish to be produced by processors depends on some factors. The purpose of this study was to identify the factors which related with processors attitude on choosing salted fish product. The research design was exploratory research. The population were all of the salted fish processors in Muara Angke and Cilincing, North Jakarta. Respondences were choosen randomly to get 73 salted fish processors, 55 persons of them were located at Muara Angke and another 18 were from Cilincing.  Data collected consist of primary data which used survey methods. Then data were analysed using descriptive-analysis and Rank Spearman correlation. The results indicated that the most preferred salted fish product by processors were small fish types, i.e fringerscales sardinella, anchovy and squid, because of of raw materials. Processors’ continuity of raw materials. attitude on choosing of salted fish product was significantly corrrelated with processors’ obedience to the rule of processing norms/customs regulations.Key words: access of processing technology, salted fish products, processors’ attitude
PEMANFAATAN RUMPUT LAUT Sargassum sp. SEBAGAI ADSORBEN LIMBAH CAIR INDUSTRI RUMAH TANGGA PERIKANAN Ibrahim, Bustami; Sukarsa, Dadi Rochnadi; Aryanti, Linda
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15, No 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (481.704 KB)

Abstract

Seaweed Sargassum sp. is able to adsorb organic materials in fisheries liquid waste because it contain polysaccharides, protein and lipid in cell wall surface that consist of functional groups like amino, hydroxil, carboxyl and sulfate. This research aims were to determined the utilization of Sargassum as an adsorbent, the effect of chemical modification of Sargassum and adsorbent’s weight in ability to adsorb fisheries liquid waste. Some parameters were tested in this research. Colour of liquid waste was observed visually, pH of liquid waste was tested by pH meter, turbidity was tested by turbidimeter, total suspended solids (TSS) was tested by gravimetry method and chemical oxygen demand (COD) was tested by closed reflux with titrimetry method. Reduction COD value of fisheries home industry liquid waste optimally can be achieved by Sargassum modified by acid. Optimal performance was obtained when the weight value of adsorbent between  1.0-2.0 gram in 100 ml liquid waste. Generally, optimal weight of adsorbent in order to reduce organic compounds was 1.0 gram in 100 mL fisheries home industry liquid waste. Using 1.0 gram Sargassum with acid modification made the liquid waste colour almost clearly, reached a pH level of 4.84, decreased turbidity level of 245 NTU, decreased TSS level of 851.7 mg/L and COD level of 720 mg/L.Keyword: acid modification, adsorb, adsorbent, fisheries liquid waste, Sargassum sp.
PERBANDINGAN AKTIVITAS ANTIBAKTERI Penicillium notatum ATCC 28089 DENGAN Penicillium sp. R1M YANG DIISOLASI DARI MANGROVE Sonneratia caseolaris Prihanto, Asep Awaludin
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15, No 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (200.657 KB)

Abstract

Mangrove Sonneratia caseolaris is a potential host for  endhopytic fungi that commonly produce strong dan unique antibiotic. The objective of the research was to compare the antibacterial activity of Penicillium notatum ATCC 28089 and endophytic fungus Penicillium sp. R1M isolated from Mangrove Sonneratia caseolaris. First step of the research was observation the growth curve of each isolate. Second step was isolation of their  metabolites to be used in the antibacterial activity assay against Staphylococcus aureus ATCC 9144 and Escherichia coli ATCC 8739. The results showed that both isolates indicated different growth curves. Penicillium sp. R1M experienced shorter adaptation phase, than P. notatum  ATCC 28089.  The secondary metabolites of  P. notatum ATCC 28089 was isolated on day 8, while those of Penicillium sp. R1M isolated on day 6. The result of antibacterial assay  confirmed  that the  extracts of mycelia Penicillium sp. R1M show inhibition diameter in the growth of S. aureus and E. coli  with 11.5 ± 0.6 mm and 10.6 ± 0.4, mm, respectively, while the medium extracts of  P. notatum ATCC 28089 were 9.3 ± 0.9 mm and 7.4 ± 0.1 mm, respectively. The  inhibitory zone diameter of  medium extracts. Penicillium sp. R1M against S. aureus and  E. coli were correspondingly 7.5 ± 0.1 mm and 7.1 ± 0.8 mm, while  the medium  extracts of P. notatum ATCC 28089 were 9.3 ± 0.6 mm and 7.4 ± 0.4 mm, respectively. Mycelial extracts of  Penicillium sp. R1M showed better antibacterial activity than those of  P. notatum ATCC 28089. On the other hand the medium extracts showed the opposite results.Keywords: antibacterial, Penicillium sp. R1M, Sonneratia caseolaris
ENERGY AND PROTEIN BALANCE OF NILE TILAPIA FED WITH MORINGA AND MULBERRY LEAVES Astuti, Dewi Apri; Becker, Klaus; Ritcher, Nahid
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15, No 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (123.931 KB)

Abstract

The study was to evaluate energy and protein balance of diet that contain extracted moringa  and mulberry leaf, as each 30% protein replacement for fish meal in nile tilapia diets. Three diets were control, prepared with fishmeal (C), diet 1 contained methanol extracted  moringa (D-1) and diet 2 contained mulberry  leaf (D-2). Fifteen nile tilapia were randomly kept in a 5 L capacity individual respiration chamber in which the oxygen consumption of each fish could be measured continuously. Prior to the experiment fish were measured standard metabolic rate (SMR), routine metabolic rate (RMR) and scope for spontaneous activity (SSA). Parameter measured were body weight, energy intake (GEI), energy expenditure (EE), energy metabolism (ME), energy retention (ER) and protein utilization. The data were subjected to analysis of variance and were continued using  Duncan’s Test.  The results showed   the average values of SMR, RMR and SSA were 49, 67 and 105  mg.kg -0.8.h-1 , respectively. GEI for the control group was lower than  the other groups, while final body weight in group D-1 was the highest. The ER (g) for group D-2 was the highest while value of Protein Efficiency Ratio and Protein Production Value in group D-1 were the highest. It was concluded that methanol extract of moringa are quite  palatable and could replace 30% of protein fish meal in diets for nile tilapia.Key words:  moringa, mulberry, standard metabolic rate, routine metabolic rate, scope for spontaneous activity

Page 1 of 2 | Total Record : 20


Filter by Year

2012 2012


Filter By Issues
All Issue Vol 22, No 1 (2019): Jurnal Pengolahan Hasil Perikanan Vol 21, No 3 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21, No 2 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia 21(2) Vol 21, No 1 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia 21(1) Vol 20, No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3) Vol 20, No 2 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20, No 1 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19, No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19, No 2 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19, No 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18, No 3 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18, No 2 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18, No 1 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17, No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17, No 2 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17, No 1 (2014): JURNAL PENGOLAHAN HASIL PERIKANAN INDONESIA Vol 16, No 3 (2013): JURNAL PENGOLAHAN HASIL PERIKANAN INDONESIA Vol 16, No 2 (2013): JURNAL PENGOLAHAN HASIL PERIKANAN INDONESIA Vol 16, No 1 (2013): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15, No 3 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia 15 (3) Vol 15, No 2 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15, No 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14, No 2 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14, No 1 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 13, No 2 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 13, No 1 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 12, No 2 (2009): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 12, No 1 (2009): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 11, No 2 (2008): Buletin Teknologi Hasil Perikanan Vol 11, No 1 (2008): Buletin Teknologi Hasil Perikanan Vol 10, No 2 (2007): Buletin Teknologi Hasil Perikanan Vol 10, No 1 (2007): Buletin Teknologi Hasil Perikanan Vol 9, No 2 (2006): Buletin Teknologi Hasil Perikanan Vol 9, No 1 (2006): Buletin Teknologi Hasil Perikanan Vol 8, No 2 (2005): Buletin Teknologi Hasil Perikanan Vol 8, No 1 (2005): Buletin Teknologi Hasil Perikanan Vol 7, No 2 (2004): Buletin Teknologi Hasil Perikanan Vol 7, No 1 (2004): Buletin Teknologi Hasil Perikanan More Issue