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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 20 Documents
Search results for , issue " Vol 17, No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia" : 20 Documents clear
Quality Changes of Light Flesh Tuna at Water of Tomini Bay, Gorontalo Province Nento, Wila Rumina; Nurhayati, Tati -; Suwandi, Ruddy -
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17, No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

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Abstract

Tuna is one of the mainstay fisheries commodities that involve many of the ordinary fishermen. The handling usually still not follows the principles of good handling that causing the poor quality as the result.The aims of this research were to analyze and to determine the quality of tuna meat (the abdominal wall, dorsal fin, and caudal fin). Raw material yellowfin tuna meat prepared for the light, the meat section of the abdominal wall, dorsal fin, and caudal fin. The result of organoleptic analysis showed that the tuna meat was above the minimum value for the criteria of fresh fish. The result of TVB analysis showed that the meat on the caudal fin had the highest value and significantly different with the other, but still exist on the safe limits and on the fresh category. For the result of analysis in histamine, it shown that at the fourth hour the meat at the dorsal fin had the histamine content which were above the minimum that have been recommended. For the result of analysis in peroxide number, it shown that the tuna meat did not sustain the fat damage until the fourth hour after the catching process. And for the result of analysis in TPC, it showed that at the fourth hour the tuna meat on the pectoral fin had the highest number of total colony and significantly different with the other.Keywords: handling, histamine, light flesh, microbiology, yellowfin
Fermentation of Tambelo and its product characteristics Anwar, Lely Okmawaty; Hardjito, Linawati -; -, Desniar -
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17, No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

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Abstract

Tambelo (Bactronophorus sp.) is a wood borer grouped into mollusc and living in the mangrove logs that have died and suffered from decaying process. Regarding empirical experience of the coastal people of Southeast Sulawesi and some research, it indicates that tambelo has a high nutrition which is so beneficial for human’s health. Tambelo is highly perishable and the usage of it is hardly found so the consumption level is low, therefore fermenting the tambelo is the right way. The objectives of this research are to make fermentated tambelo by using bakasang as a starter and to determine the quality of final product.The value of pH, NaCl concentration, total bacteria, and total lactic acid bacteria (LAB) every week for 4 week were analyzed during fermentation, then the quality of final product were determined based on chemical composition and amino acids. During fermentation pH and NaCl concentration decreased however total bacteria and total lactic acid bacteria (LAB) increased in to two weeks then decreased until the fourth week. Tambelo fermentation has a total protein contents which is higher than the total protein of fresh tambelo and fermentation proses was run perfectly although the level are lower than the total amino acid compotition in fresh tambelo.Keywords: fermentation, mangrove, tambelo
Refining of Mackerel Fish Oil from Fish Meal Processing Byproduct with Alkali Neutralization Kukuh Feryana, I Wayan; Suseno, Sugeng Heri; -, Nurjanah -
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17, No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

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Abstract

Fish oil neutralization with alkali was a common refining technique used to separate impurities and decrease oil oxidation parameters value. The purpose of this study were to analyze oxidation parameters and determine the best NaOH concentration treatment. The best NaOH concentration to neutralize mackerel fishmeal processing byproduct (Scomber japonicus) oil was 24oBe (17.87% NaOH) with 56.33±1.15% yield; peroxide value (PV) 5.60±0.42 meq/kg; p-Anisidine value (AnV) 14.31±0.15 meq/kg; percentage of free fatty acid (%FFA) 2.16±0.25%; acid value (AV) 4.30±0.49 mg KOH/kg and total oxidation value (TOTOX) 25.53±0.71 meq/kg.Keywords: fish oil, mackerel, neutralization
Fish oil quality of by-product (fish skin) from swangi fish Huli, La Ode; Suseno, Sugeng Heri; Santoso, Joko -
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17, No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

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Abstract

The skin of swangi fish is a potential fish skin to be produced for fish oil. The objectives of this research were aimed to determine the yield and the best quality of fish oil and also to compare fatty acid profile of the fish according to different extraction methods. Fish oil extractions were used by wet rendering method with extraction temperatures of 60, 70, 80, 90, 100°C for 20, 30, and 40 minutes. Fish oil quality was determined by the chemical oil characteristics i.e. PV, FFA, AV, anisidin, and TOTOX. Fatty acid profile was analyzed using gas chromatography (Shimadzu). The results of the study showed that the highest fish oil yield in each treatment was obtained extraction temperature of 60°C for 30 minutes with percentage of 0.33, (70°C for 30 minutes) 0.46, (80°C for 30 minutes) 1.23, (90°C for 20 minutes) 1.14 and (100°C for 20 minutes) 0.84. These values were lower compare to Bligh & Dyer and Soxhlet methods. Then, the best fish oil quality was resulted on temperature extraction of 60°C for 30 minutes with PV, FFA, anisidin, AV, and TOTOX were 9.17 meq/kg, 6.92%, 13,77 mg KOH/g, 0.86 meq/kg and 19.19 meq/kg, respectively. FUFA fatty acid compositions of swangi skin fish oil especially EPA and DHA in wet rendering method were gained 0.73% and 2.53%, respectively. These results were lower than Bligh & Dyer method which was consisted of 3.66% (EPA), and 13.29% (DHA) and also Soxhlet extraction method with value of EPA was 2.78% and DHA was 9.62%.Keywords: EPA, extraction temperature, DHA, fish oil quality, fish skin
Selection, Identification and Optimization of the Growth Water Probiotic Consortium of Mangrove Ecosystems as Bioremediation and Biocontrol in Shrimp Ponds Setyati, Wilis Ari; Martani, Erni -; -, Triyanto -; -, Subagiyo -; Zainuddin, Muhammad -
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17, No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

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Abstract

Shrimp aquaculture is an activity that potentially generates organic waste. The accumulation of organic matter is becoming one of the main factors causing the emergence of disease. Problem-solving approach that is most effective is through bioremediation. The aims of this study were to select, identify and cultivate bacteria from mangrove sediments from Cilacap, Rembang and Banyuwangi which potentially as probiotic consortium of bioremediation activity and biocontrol. The results showed that total of 45 isolates (proteolytic), 35 isolates (amylolytic), 35 isolates (lipolytic), and 18 isolates (cellulolytic). There were 59 bacterial isolates had antibacterial activity of vibrio (V. harveyi, V. alginolyticus, V. vulnificus and V. anguilarum). Based on the identification of 16 S-rRNA genes, 4 isolates showed that the C2 isolate was identified as Bacillus subtilis, C11 isolate was identified as Bacillus firmus, C13 and C14 isolates were identified as B. Flexus. This study concluded that cultivation of Bacillus subtilis C2 optimum at 2% molase and yeast extract 0.5% at pH 8 and 30 0C. Bacillus firmus C11 optimum at 2% molase and yeast extract 0.5% at pH 8 and 30 0C. Bacillus flexus C13 optimum at 2% glucose and yeast extract 0.5% at pH 8 and 30 0C. Bacillus flexus C14 optimum at 4% molase and yeast extract 0.25% at pH 8 and 30 0C. The result of culture applications of 4 isolates showed an effect of increasing shrimp weight by 141, 9% compared by the control.Keywords: sediment, mangrove, bioremediation, biocontrol
The Analysis of Fish and Other Animal Food Self-Sufficiency in 26 Districts/Citiesof West Java 2012 Baliwati, Yayuk Farida; Saputra, Iqbal Mahendra
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17, No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

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Abstract

This study was aimed to determine the actual situation of production and consumption, and animal food adequacy ratio based on net production devided to normative consumption. This study used cross sectional study and conducted at 26 districts/cities in West Java Province. The collecting, processing, and analyzing of data since January until July 2014. This study used secondary data that had become a constant number. The results of this study showed that 21 (80,8%) districts/cities have actual comsumption below the normative consumption. Fishes consumption and the others animal consumption in West Java citizen in 2012 were included to low category. Fishes contibute in animal food consumption about 13-44% so that became the one of the determining commodity for animal food pattern in 26 districts/cities in West Java Province. Fishes commodity also became animal food production pattern almost in those all districts/cities in West Java Province except Sukabumi District, Bandung City, Depok City, and Cimahi City. The pattern of citizen’s food consumption has been utilized the potential yet, so was not always approrite with the pattern of district food production. In 2012, there were 13 (50%) districts/cities in West Java Province that have became self-sufficiency in fishes and the others animal food.Keywords: Fish and the other animal food, food self-sufficiency, consumption and production.
Biomass Utilization of Spirulina platensis Powder in The Manufacture of Lozenges Eka Saputra, Jeri Srinur; Agustini, Tri Winarni; Dewi, Eko Nurcahya
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17, No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

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Abstract

Many microalgae of the type S. Platensis are cultivated in Indonesia. Nutrient content owned by S. Platensis microalgae is very good for health, especially the protein content. Innovation diversification of the product is in the form of lozenges. This study aimed to examine the use of S. Platensis biomass powder into lozenges and know the quality of products made from added powder S. Platensis lozenges in physical, chemical, and sensory. The material used in this study were S. Platensis powder obtained from Sukoharjo. The method used in this study was experimental laboratories. The data tested in parametric is analyzed using T-test experimental design with three replications, whereas for non-parametric data is analyzed with Kruskal-Wallis and test continued with Multiple Comparison test. Analyzed data on physical parameters such as hardness and friability; chemicals such as moisture content, protein, and amino acid lysine; sensory (hedonic). The results showed that the formula KI (added S. Platensis powder 20 %) significantly (p<0,05) on physical parameters such as hardness and friability; chemicals such as moisture content, protein, and amino acid lysine; sensory (hedonic). Spirulina lozenges formula KI the physical quality of tablets: uniformity of weight (1.001 gram); hardness (4.893 Kp); friability (0.119 %); chemical: water content (2.285 %), protein (24.327 %); highest amino acid profile were L-Aspartic (14.026,3 ppm) and lowest amino acid profile was L-Isoleucine (846,37ppm) as well as the sensory hedonic with an average value of 7.080.Keyword: Lozenges, quality, Spirulina platensis powder
The Use of Fresh Cogongrass as Transportation Media with Level Dry System for Broodstock of Crayfish on Various Old Time Taqwa, Ferdinand Hukama; -, Yulisman -; Yulian, I. S.
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17, No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

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Abstract

The research was to determine the effect of the use of fresh cogongrass as media packaging filler on survival rate of broodstock of crayfish that transported with level dry system for 24, 48, dan 72 hours which randomized completely design experiment. The research preparation were media preparation of pond water, preparation of filler material and preparation of experimental animal (3 days adaptation after arrived from producer and starvation for 24 hours). The major research were anestetion of broodstock of crayfish with direct sock of low temperature at 12oC for ±5 minutes, transportation experiment of broodstock with fresh cogongrass as material filler. The result showed that the use of fresh cogongrass on various old time of dry level system has a significantly different to time of recovery and survival rate of broodstock of crayfish after tranforted. The fastest time of recovery was 89.55 seconds for 24 hours transportation and significantly different with time of transportation for 48 hours and 72 hours. The survival rate after tranported the highest was 98.89% for 24 hours transportation and significantly different with time of transportation for 48 hours and 72 hours. This research showed that the use of fresh cogongrass as material packaging filler of dry level system was still effective until 48 hours.Keywords: afresh cogongrass, broodstock of crayfish, various old time transportation, level dry system
Nori sheet imitation in form edible film With materials of protein myofibrillar tilapia Riyanto, Bambang -; Trilaksani, Wini -; Susyiana, Lianny Eka
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17, No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

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Abstract

Nori is a traditional japanese food made from sea algae Phorphyra with a very large market demand. Phorphyra have ecophysiological aspects of the cultivation of the most successful, but only on the development of the East Asian subtropical climates. Edible film based polymer material of myofibrillar proteins is innovation can be developedto anticipate of those needs. Typical characteristics of nori and the availability of edible film, making the development of nori sheet imitation is possibly to be conducted.The purpose of the research was to developed formulations imitation nori sheet with the idea myofibrillar protein-based edible film of tilapia. Homogenisation myofibrillar proteins of tilapia concentration of 28% (w/v), 30% (w/v) and 32% (w/v) was performed with 3 ml of 1M NaOH (pH 11), 10% glycerol (plasticizer), and leaves suji solution, continued by casting, drying and hot smoking. Various concentrations were used and significantly gave effect to the thickness, hardness/fracturability or brittleness, content of protein, fat, ash, water, dietary fiber and potassium, but not for the tensile strength of the nori sheet imitation. Nori sheet imitation based on myofibrillar proteins of tilapia that characteristically almost equal with commercial nori is a concentration of 28% (w/v).Keywords: Edible film, myofibrillar protein, nori, tilapia
Changesin Myoglobin of Big Eye Tuna During Chilling Storage Murniati Wodi, Stevi Imelda; Trilaksani, Wini -; Nurilmala, Mala -
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17, No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

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Abstract

Big eye tuna (Thunnus obesus) is one of the species of tuna which is have some value added such as have potential to improve animal protein sources, have high economic values as well as an export commodity.Mishandling and misapplication of high temparatures on the tuna handling at the tropics and sub tropics climate was significantly decreasing the value of myoglobin and affecting the solubility of protein. Myoglobin is a globular protein that have small molecular weight size and it was an important factor for determining the quality of meat and influencing factors of purchasing power by the consumer. The purpose of this experiments is to determining the changes of myoglobin content and the water soluble proteins content at some parts of big eye tuna in 9 days chilling temperatures. The portion which is analized was the ventral area, dorsal area and tail area. Myoglobin content in all portion above, both light and dark meat was analized. The results shows the decreased value of myoglobin content from first handling (day zero) until day ninth (days 9th) experiment. Each myoglobin contentfrom white meat at at ventral, dorsal and tail meat was decreased from 121.68 mg/100 into 41.35 mg/100, 148.2 mg/100g into 52.01 mg/100g, 105.16 mg/100g into 31.34 gr/100gram, after day ninth. The myoglobin content from dark meat at ventral, dorsal and tail meat, was decreased, too ; from 418.64 mg/100 gr into 121.01 mg/100 g, 446.21 mg/100 g into 58.34 mg/100 r and 145.65 mg/100 gr into 87.98 mg/100g after day ninth.Water soluble protein was derived into protein bands with molecular weight 15,4 kDa and 14 kDa. Its suspected as the myoglobin protein. The molecular weight difference was caused from degradation of protein during the storage.Keywords: Big eye tuna, meat, storage, myoglobin

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