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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 10 Documents
Search results for , issue " Vol 18, No 1 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia" : 10 Documents clear
Extraction and Characterization of Cathepsin Inhibitor from Milkfish Nurhayati, Tati; Suwandi, Ruddy; Rusyadi, Syefri
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18, No 1 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (3723.568 KB) | DOI: 10.17844/jphpi.v18i1.9562

Abstract

Proteolytic enzyme is distributed acros all organism including fish. Cysteine proteases are the largest group of proteolytic enzyme. Lysosomal cathepsin, one of cysteine protease enzyme, cause softening and degradation of myofibril protein and it’s activity is regulated by endogenous inhibitors. The purposes of this study were to optimize the extraction cathepsin inhibitors from the skin, muscles, and viscera of fish, to partially purify the cathepsin inhibitors of selected sources, and to study the characteristics of the cathepsin inhibitor. The cathepsin inhibitor could be extracted from muscle fish and partially purified using ammonium sulfate of 70%. The purified cathepsin inhibitor had optimum temperature at 40°C and the optimum at pH 8. Metal ions decreased the activity of the protease inhibitor, except 1 mM of metal ion Mn2+ and Na+. Keywords: Cathepsin, characterization, partial purification, protease inhibitor
PENINGKATAN DAYA SIMPAN IKAN KEMBUNG DENGAN EKSTRAK ETANOLIK Padina sp. SELAMA PENYIMPANAN SUHU KAMAR Husni, Amir; Brata, Antarif Kusuma; Budhiyanti, Siti Ari
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18, No 1 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (3540.528 KB) | DOI: 10.17844/jphpi.v18i1.9553

Abstract

Penelitian ini bertujuan untuk menentukan pengaruh penggunaan ekstrak etanolik Padina sp. terhadap daya simpan filet ikan kembung selama penyimpanan pada suhu kamar. Filet ikan kembung direndam selama 30 menit dalam larutan ekstrak etanolik Padina sp. dengan konsentrasi 0; 0,5; 1; 1,5; dan 2 g/ 100 mL akuades. Filet ikan kembung kemudian disimpan pada kotak styrofoam pada suhu kamar selama 24 jam dengan selang waktu pengamatan setiap 6 jam. Parameter yang diamati meliputi: pH, Total Plate Count (TPC), kadar histamin, kandungan bakteri pembentuk histamin (BPH), dan organoleptik (kenampakan, bau, dan tekstur). Hasil penelitian menunjukkan bahwa penggunaan ekstrak etanolik Padina sp. yang berbeda memberikan pengaruh nyata (p<0,05) terhadap nilai TPC, kandungan BPH, dan nilai organoleptik keseluruhan filet ikan kembung selama 24 jam. Filet ikan kembung yang diberi ekstrak etanolik Padina sp. masih layak konsumsi hingga jam ke-6.
Isolation and Characterization of Antibacterial Compounds from Sea Urchin Akerina, Febrina Olivia; Nurhayati, Tati; Suwandi, Ruddy
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18, No 1 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (3760.038 KB) | DOI: 10.17844/jphpi.v18i1.9564

Abstract

Sea urchin is highly valued seafood. Its bioactive compound also has a potential as natural antibacterial agent. The aim of this research was to screen the antibacterial activity using cup-plate method, toxicity potential using brine shrimp lethality test (BSLT) method, bioactive compound using phytochemical method, and proximate composition by AOAC. This research was devided into two phases, the preliminary research was to determine the best body part of sea urchin showing antibacterial activity. Sea urchins were collected from Pramuka Island and extracted by meseration method. For the preliminary research, gonad extract showed the high antibacterial activity against E. coli and S. aureus at 1.83 ± 0.74 mm and 1.5 mm, respectively. The main research includes the determination of proximate composition, toxicity, bioactive compound, and antibacterial activity from the best body part of sea urchin. The proximate composition from gonad of sea urchin showed that water content 64.97 ± 0.08%; ash 2.72 ± 0.13%; lipid 19.73 ± 0.04%; protein 12.26 ± 0.3%, and 0.33 ± 0.17%, respectively. The detected bioactive compounds from the three different solvents of gonads extracts were steroid, triterpenoid and saponin. The result of lethal toxicity (LC50) from the three gonads extract was 471.861 ppm (n-hexane), 563.226 ppm (ethyl acetate) and 577.531 ppm (methanolic), respectively. Gonads ethyl acetate extracts showed the highest antibacterial activity than n-hexane and methanolic extract, its inhibition zone was 2.71 mm against S. aureus and 4.13 against E. coli. Keyword : Antibacteria, bioactive compound, D. setosum, sea urchin
Formulation of Red Seaweed and Spirulina platensis Based Jelly Drinks Trilaksani, Wini; Setyaningsih, Iriani; Masluha, Dita
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18, No 1 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (3694.553 KB) | DOI: 10.17844/jphpi.v18i1.9565

Abstract

Generally, jelly drinks in the market contain synthetic sweeteners, coloring and flavoring agents, as well as low in nutrients content, therefore it needs to be developed in order to obtain more healthy product by adding seaweed and Spirulina. The aims of this research were to determine the best formula of jelly drinks with seaweed (Eucheuma cottonii) and Spirulina platensis and to compare the characteristics (nutrients and antioxidant activity) of jelly drinks made from culture-based Spirulina and from commercial Spirulina. Jelly drinks made from commercial Spirulina (0.2%; 0.4%; and 0.6%) had protein content 1.218-2.750% (db) and the IC50 value was 3363.5-6070 ppm. Bayes test showed that jelly drink with commercial Spirulina 0.4% was the selected product and was used as the reference formula on this research. Types of Spirulina (commercial and culture) gave no significant effect (p>0.05) to the hedonic test results and antioxidant activity however affected significantly on protein content (p<0.05). Jelly drink supplemented with 0.4% of culture-based Spirulina produced 92 kcal of energy; meanwhile the jelly drink with 0.4% of commercial Spirulina produced 79 kcal of energy. Keywords: Dietary fiber, jelly drink, protein, seaweed, Spirulina platensis
The Effect of Processing Temperature of Simple Steam Jacket on The Quality of White Spotted Whipray Rays Liver Oil Widiyanto, Wahyu Nur; Ibrahim, Ratna; Anggo, Apri Dwi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18, No 1 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (3386.539 KB) | DOI: 10.17844/jphpi.v18i1.9558

Abstract

The application of high temperature steam jacket system in the industrial fish liver processing makes the product is of poor quality. The quality data of Rays liver oil processed by simple jacket steam with temperature above 80°C are currently not available. This research aimed to determine temperature of simple steam jacket processing method to the quality of White Spotted Whipray Rays liver oil. The differences of processing temperatures affected significantly the value of free fatty acid, peroxide, and yield; but did not affected significantly on the water content and the organoleptic value specification products except on turbidity. The most optimum processing temperature of Rays liver oil was at 60 °C for 20 minutes with the content of free fatty acids 0.68%, the peroxide 0,57 meq/kg, and the moisture of the oil 0%. The product had yield 37.88%, the sensory value 7.97 ≤ μ ≤ 8.35 and omega-3: 23.44%, as well as omega-6: 10.19%. Keywords: Fish liver oil, simple steam jacket, temperature
Chemical Components and Bioactive of Gorgonian Sea Plumes (Genus Rumphella and Hicksonella) from Raijua Islands-East Nusa Tenggara Teffu, Yunialdi Happynes; Suwandi, Ruddy; Nurjanah, Nurjanah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18, No 1 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (3626.933 KB) | DOI: 10.17844/jphpi.v18i1.9566

Abstract

Sea plumes is mostly used by people as jewellery and arthritis drug. The aim of this research was to characterize the chemicals and the bioactive compounds of the sea plumes for pharmaceutical ingredients. Characterization of sea plumes was carried out schlerit form identification, proximate analysis, heavy metal analysis using Atomic Absorption Spectrofotometer, radium content using gamma spectrometer, extraction by maceration method for 24 hour and phytochemicals quality testing based on color appearance. The sea plumes was identified as Rumphella and Hicksonella contains the highest protein components. Heavy metal Pb exceed the standar set to National Standar of Indonesia (SNI) and Medicines and Foods Security Agency. Akar bahar containing radium 0.65-0.79 Becquerel/kilogram, highest yield using methanol and containing secondary metabolite which targeted as bioactive compounds alkaloids, flavonoids, phenols hydroquinone, steroids, triterpenoids and saponins. Keywords : Hicksonella, secondary metabolite, radium, Rumphella, sklerit
Analysis of Factors Influencing the Consumption of Fish in Indonesian Women Nurjanah, Nurjanah; Hidayat, Taufik; Perdana, Silvia Mawarti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18, No 1 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (3447.384 KB) | DOI: 10.17844/jphpi.v18i1.9559

Abstract

This study aimed to analyze factors affected fish consumption of Indonesian women. This research design was a cross-sectional referred to the Basic Health Research in 2010, conducted by the Health Institute for Research and Development The Ministry of Health Republic of Indonesia. Objects of this study were women within 19-55 years old. The variabel such as nutritional status, social economy and fish consumption were analysed using logistic regression method. The analysis showed that the consumption of fish protein accounted for 19.1 g/day or 82% of total animal protein intake in women subjected in this research, however thisconsumption only met 34% requirement of protein per day. The average of body mass index of the women was 23.2 ± 4.0 kg/m2 and was categorized as normal nutritional status. Positive relationship was found between fish consumption, intake of fat, and nutritional status. The consumption of fish was affected by marital status and economic status. Women with marital status had 1.13 times higher likelihood to consume fish than unmarried women. Economic status also determined fish consumption volume.
Extraction of Bioactive Compounds as Natural Antioxidants from Fresh Spirulina platensis using Different Solvents Firdiyani, Fiya; Agustini, Tri Winarni; Ma'ruf, Widodo Farid
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18, No 1 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (3460.27 KB) | DOI: 10.17844/jphpi.v18i1.9561

Abstract

Spirulina platensis is a bioactive-rich microalga of great potential as a source of natural antioxidant. Natural antioxidants are increasing in demand, because it is considered as more safe than synthetic antioxidants. The objective of this study was to determine the effect of solvent on the potential of natural antioxidant from fresh S. platensis. The antioxidant compound was extracted using either acetone or ethyl acetate by reflux method. The yield of extractions were 1.86% and 3.07% for aceton and ethyl acetate, respectively. Fresh S. platensis extracts were considered as potential antioxidant source with IC50 values 65.89 ppm, and 76.36 ppm when using acetone and ethyl acetate, respectivetly, even though it were still lower compare to the IC50 of positive control quercetin i.e 21.64 ppm. Phytochemical test showed positive results of phenolic compound, triterpenoids, steroid, flavanoid, and saponin. aw value of Spirulina platensis was 0.61 and 0.81 for aceton and ethyl acetate, respectively. It was concluded that different solvent affected the antioxidant activity of S. platensis extract. Keywords: Antioxidants, aceton, ethyl acetate, fresh Spirulina platensis
Fatty Acid and Cholesterol Composition, and Tissues Description of Fresh and Fried Red Snapper Fillet Jacoeb, Agoes Mardiono; Suptijah, Pipih; Kristantina, Widyana Ayu
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18, No 1 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (3978.969 KB) | DOI: 10.17844/jphpi.v18i1.9568

Abstract

Red Snapper is a widely consumed fish. The aim of this research was to determine the fatty acid and the cholesterol composition and to observe the tissues description of fresh and fried red snapper fillet. The fatty acid composition was tested using Gas Chromatography (GC) and the cholesterol with Bohac test. Fresh red snapper had moisture and protein content about 79.31% and 16.30%, respectively. Meanwhile fried red snapper contained mosture and protein about 1.98% and 28.40%, respectively.The highest compound of saturated fatty acid on red snapper were myristic acid; while of monounsaturated fatty acid were palmitoleat acid (C16:1). Of the polyunsaturated fatty acids, linoleic acid (C18:2) was found dominantly. Frying increased the cholesterol content from 20 mg/100 g to 60 mg/100 g of tissue. Tissue structure of fresh red snapper was found in not compact form because of low quality meat, however more compact structure was found on fried flesh of red snapper. Keywords: Cholesterol, fatty acids, meat tissue, proximate, red snapper (L. argentimaculatus)
Application of Ultrasonic Waves on Maintaining Freshness of Tilapia Fillet Suwandi, Ruddy; Jacoeb, Agoes Mardiono; Sofia, Maya
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18, No 1 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (3873.09 KB) | DOI: 10.17844/jphpi.v18i1.9563

Abstract

Fish fillet is one of fisheries products that easily deteriorated; hence handling techniques are needed to maintain the freshness. Ultrasonic wave have been widely applied to some of food products for maintaining freshness through microbial inactivation, however the ultrasonic application to fisheries products has not been reported. The purpose of this study was to analyze the effect of ultrasonic wave on fish freshness. The stages of the study were sample preparation, sonication, freshness parameters examination and histology observation. Ultrasonic wave did not affectthe organoleptic value and the TVB, but affected the pH value and the TPC. The sample in which the TPC value was found significantly different, were further observed after 48 and 96 hours storage. The result showed that the TPC value of sonicated sample for 9 minutes was lower to that of without sonication. Histology analysis showed, however, sonication made the structure of muscle fiber less compact and deformation of myomer was found. Keyword: Fillet, freshness, histology, nile tilapia, sonication, ultrasonic wave

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