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Contact Name
Prof. Dr. Ir Nurjanah, MS
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Phone
622518622915
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jphpi@apps.ipb.ac.id
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Jl. Agatis No. 1 Darmaga - Bogor 16680
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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.
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Articles 20 Documents
Search results for , issue " Vol 15, No 2 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia" : 20 Documents clear
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
AKTIVITAS PENGHAMBATAN ISOLAT BAKTERI ASAM LAKTAT IKAN NILA DAN TONGKOL TERHADAP BAKTERI MERUGIKAN PRODUK PERIKANAN ., Rinto; Sasanti, Ade Dwi; Fitria, Kusumawati
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

Lactic acid bacteria were known has a potential for biopreservative and maintaining the safety of food products. The purpose of this research was to obtain lactic acid bacteria that capable to inhibit harmful bacteria in fisheries products. The stages of the methods were isolation of lactic acid bacteria from the digestive tract tilapia and frigate tuna with MRS agar + CaCO3, antibacterial test against Bacillus subtilis, Morganella morganii, and Escherichia coli using agar well diffusion method and test the alleged strengthening  lactic acid bacteria. The results showed that there were two isolates of lactic acid bacteria that have the greatest inhibitory for harmful bacteria tested.Key words: antibacterial, biopreservative, inhibitor harmful bacteria, lactic acid  bacteria
RECOVERY ENZIM PROTEASE DARI JEROAN IKAN TUNA DENGAN TEKNOLOGI ULTRAFILTRASI DAN REVERSE OSMOSIS Riyanto, Bambang; ., Uju; Halimi, Sofia
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

Tuna viscera is highly potential as a source of protease enzyme. A wide enzyme applications requires an economical and efficient enzyme purification techniques and therefore can be applied in a large scale. The ultrafiltration (UF) process is one of the potential technology but has disadvantage due to fouling and concentration polarization. The studies on the operating trans-membrane pressure (TMP), the operating temperature, materials of the membrane and the molecular weight cut off (MWCO) of the membrane to reduce fouling and concentration polarization should be carried out. Reverse osmosis (RO) process at the next step was used to increase the concentration of the protease enzyme. This study was divided into several stages of preparation of protease enzyme, crude extract, pre-filtration, UF process, RO process and SDS-PAGE analysis. The tests included measurements of protein levels and activity of the protease enzyme. Optimum conditions for the purification of the UF polyacrylonitrile with MWCO 100 kDa was obtain on TMP 55 kPa and a temperature of 40 °C. Flux in both membrane was influenced by the TMP, temperature, the membrane material and MWCO. Rejection of protein and enzyme activity in both membrane is more influenced by the membrane material and MWCO of the membrane. Estimation of protein molecular weight after the RO from UF polyacrylonitrile with MWCO 100 kDa were 37.53; 27.77; 22.72 and 19.88 kDa while the specific activity of the protease was 1.38 unit/ mg.Keywords: protease, tuna viscera, ultrafiltration, reverse osmosis.
AKTIVITAS BIOLOGIS TEPUNG BIJI TERATAI PRA-MASAK SEBAGAI PRODUK PANGAN PENCEGAH DIARE Fitrial, Yuspihana; Khairina, Rita; Oktaviyanti, Ika K
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

Raw waterlilly seeds are known to have activity to prevent diarrhea. It has been proven through testing both in vitro and in vivo against E. coli K1.1 Enterophatogenic (EPEC), the bacteria that causes diarrhea. This study aimed to determine the biological activity of pre-cooked waterlilly seed flour as the prevention of diarrhea through in vivo testing. Results showed that mice fed a ransum substituted with waterlilly seed flour and intervented with EPEC had an increased in body weight 25% lower compared with controls, as well as a declining in fecal water content average of 2% a day after the EPEC intervention was stopped. Rationing followed by EPEC intervention did not increase the number of microbes, causing reduction in the number of E. coli, and did not cause a decrease in lactic acid bacteria (LAB). Rationing waterlilly seed flour shown to inhibit inflammation in the intestinal villi, preventing necrosis of the intestinal mucosa cell (jejenum), reduce inflammation, and prevent adhesion of E. coli in the intestinal mucosa.Key words: diarrhea, EPEC, jejunum, waterlily seeds pre-cooked flour
PURIFIKASI PARSIAL DAN KARAKTERISASI ENZIM KATEPSIN DARI IKAN BANDENG (Chanos Chanos Forskall) Nurhayati, Tati; Salamah, Ella; Dynnar, nico
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

Decomposition of protein in the enzymatic process will lead to changes in odor, texture, and appearance of fish. The enzymes that play a role in the enzymatic process is primarily proteolytic enzymes. Cathepsin enzyme is one of the proteolytic enzymes found in animal tissue that hydrolyzes peptide bonds of proteins. Information on optimal conditions of cathepsin enzyme activity is useful in the process of good handling,  to avoid environmental conditions that can increase cathepsin enzymes activity, especially in milkfish. The purposes of this study were to partial purify the catepsin  enzyme of milkfish and characterize the enzymes. Crude extract of enzyme had specific activity 0.8598 U/mg and after presipitation with ammonium sulphate 70% obtained specific activity of 4.4643 U/mg and after 6 hours of dialysis obtained specific activity 14.4404 U/mg. The enzyme cathepsin worked optimally at 40 °C and pH 4, and 3%  substrate. Divalent metal ions inhibited the activity of the enzyme, higher compared to monovalent or trivalent metals. Cathepsin enzyme identified had molecular weight of 86.67 kDa.Key words: cathepsin, characterization, milkfish, purification
TOKSISITAS AKUT EKSTRAK METANOL RUMPUT LAUT COKELAT Sargassum echinocarpum Firdaus, Muhamad; Astawan, Made; Muchtadi, Deddy; Wresdiyati, Tutik; Waspadji, Sarwono; Karyono, Setyawati S
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

The aim of this study was to evaluate acute toxicity of methanol extract of Sargassum echinocarpum on male and female of mice (Mus musculus) strain BALB/c two month age. S. echinocarpum was obtained from Talango Island in April 2008. The powder of S. echinocarpum was macerated by methanol (1:3) at 4 °C for 3 x 24 hours, then concentrated, dried, and extracted. The extract was screened to observe the phytochemical compounds. For acute toxicity extracts was given orally and once on one hour before feeding. The dose treatments were 0; 625; 1250; 2500; and 5000 mg/kg body weight (BW). Parameters measured were phytochemical contain, body weight during the study, 50 percent of lethal doses, and histology score of liver and kidney. The phytochemical study showed that methanol extract of S. echinocarpum contained tannins, polyphenols, saponins, glycosides, and steroids. On 1250 mg/kg BW or more, methanol extract of S. echinocarpum inhibited the increasing of body weight on mice, but, until 5000 mg/kg BW, it did not cause mortality on mice. On 1250 mg/kg BW or more, methanol extracts caused necrosis on hepatocyt and tubulus.Key words: acute toxicity, methanol extract, Sargassum echinocarpum
KARAKTERISTIK PROTEIN DAN ASAM AMINO DAGING RAJUNGAN (Portunus pelagicus) AKIBAT PENGUKUSAN Jacoeb, Agoes Mardiono; ., Nurjanah; Lingga, Lenny Asnita Br
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

Crabs (Portunus pelagicus) is one member of the class Crustacea that being a major exported commodity. It is exported mostly in form frozen without head and shell and canned pruduct. Steam process is one important step in crab’s canning industry. This research aimed to study the yield, proximate composition, water-soluble protein, salt-soluble protein, amino acids content and the structure of crabs meat’s tissue analysis in a fresh and after steam process. Fresh crabs has higher yield than the steamed one. Steamed crab’s yield decreased by 14.99%. Proximate composition of fresh and steamed crabs as follows, moisture (wb) 78.47% and 75.43%, ash (db) 7.66% and 6.02%; protein (db) 68.09% and 66.63%; fat (db) 0.84%   and 0.75%, charbohydrate (db) 23.41% and 26.62%; water-soluble proteins (db) 40.87% and 25.32%; salt-soluble proteins (db) 58.06% and 30.77%. Crabs meat contained 15 amino acids, 9 essential amino acids and 6 non essential amino acids. The highest essential amino acid composition was arginin by 6.87% in fresh crab and 6.80% in steamed crab, while the highest non essential amino acid composition was glutamate by 10.92% in fresh crab and 9.81% in steamed crab. Fresh crab meat has connective fibers, while the steamed crab meat has  disjointed and not compact fibers.Key words: amino acids, crab (Portunus pelagicus), meat tissue, protein, steaming.
ISOLASI DAN IDENTIFIKASI AWAL SENYAWA INHIBITOR RNA HELIKASE VIRUS HEPATITIS C DARI EKSTRAK BUAH MANGROVE Avicennia marina (Forsk.) Vierh Mustopa, Apon Zaenal; ., Melki; Kusumawati, Ika Sari
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

Hepatitis C virus is the cause of hepatitis C disease which has high virulence. Recent therapy using combination of ribavirin and alpha interferon has short efficiency (< 80%). Thus, the discovery of new drug is needed. Antiviral drugs can be discovered through molecular target therapy by finding the inhibitor of RNA helicase that play role in viral replication. Inhibitor can be derived from chemical compound produced by mangrove. The aim of this research was to isolate the active compound groups from fruit of  Avicennia marina (Forsk) which had inhibitory activity against RNA helicase. Inhibitory activity was measured by releasing of phosphate inorganic in  colorimetric ATPase assay. Crude extract was fractionated using gel filtration chromatography with methanol in chloroform solvent. The result showed that fraction 2 has the highest inhibitory activity i.e. 81.78%. Phytochemical test of crude extract indicated positive result for flavonoids, alkaloids, steroid dan triterpenoid, tannin and saponins. Moreover, high performance liquid chromatography (HPLC) analysis showed absorption peak with the high abundance at the retention time of  7.250; 18.983 and 20.050 minute at 216 nm, 247 nm and 263 nm, respectively. According to the results of phytochemical, TLC, and HPLC analyses, inhibitor compound from fruit of  A. marina (Forsk) was suggested it belongs to flavonoids.Key words: Avicennia marina, flavonoid, hepatitis C virus, RNA helicase
EFEKTIVITAS KITOSAN MIKROKRISTALIN SEBAGAI ALTERNATIF ANTIBAKTERI ALAMI DALAM MOUTHWASH Ibrahim, Bustami; Suptijah, Pipih; Zahid, Ahmad
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

Microcrystalline chitosan is a chitosan that has been modified by minimizing its particle size. Chitosan posses antibacterial property. The use of microcrystalline chitosan as an antibacterial in the mouthwash has not been revealed yet. This study was done to compare the degree  effectiveness of mouthwash that contain  microcrystalline chitosan as an antibacterial and commercial mouthwash. The parameters measured in this study were proximate analysis, yield, deacetylation (Fourier Transform Infrared), particle size (Scanning Electron Microscopy), and total plate count. Microcrystalline chitosan contained moisture, ash, nitrogen and yield were 3.92% dry weight basis (db); 4% db, 1.4% db; and 50% respectively. Detection results of FTIR and SEM showed the size of microcrystalline chitosan was 0.6-6μm and degree of deacetylation was 88.66%. Mouthwash that contained 0.5%, 1% and 1.5% microcrystalline chitosan could reduce TPC bacteria up to 97.57%, 99.05% and 99.46% respectively, while commercial mouthwash reduced TPC bacteria up to 89.70%.Keywords: antibacterial, microcrystalline chitosan, mouthwash.
MUTU SOSIS FERMENTASI IKAN PATIN (Pangasius sp.) SELAMA PENYIMPANAN SUHU RUANG Harmain, Rita Marsuci; Hardjito, Linawati; Zahiruddin, Winarti
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

Catfish (Pangasius sp.) is a potential commodity for local and export market. Fermented sausage wich is highly flavor product and has specific aroma provides health benefit. The study was aimed to characterise fermented sausage of catfish (Pangasius sp.) during storage at room temperature for 0, 4, 8, 12 and 16 days including hedonic sensory, microbiological and chemical  characteristics. Fermented sausage of catfish using lactic acid bacteria Lactobacillus plantarum 1B1 used to optimize the fermentation process. Analysis conducted during storage include hedonic sensory (texture, color, flavor), chemical (pH and a) and microbiological (total plate count), total lactic acid bacteria L. plantarum 1B1, Escherichia coli, Staphylococcus sp., Salmonella sp., and mold/yeast) to obtain the best storage time. The result showed that the hedonic sensory was like-neutral, the chemical profile showed pH of 3,93-3,69 and aw of 0,88-0,79.  Microbiological profile obtained total plate count 1.8 x108 CFU/g, total lactic acid bacteria L.plantarum 1B1 8.8 x 108 CFU/g. During storage there were no bacteria E. coli, Staphylococcus sp. and Salmonella sp., but the molds/yeasts obtained in storage on the 8th to 16th day.Key words: chemical, fermented sausage, hedonic sensory, microbiology, storage.

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