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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 14 Documents
Search results for , issue " Vol 18, No 2 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia" : 14 Documents clear
Invitro Antidiabetic Activities of Agar, Agarosa, and Agaropectin from Gracilaria gigas Seaweed Hardoko, H.; Febriani, Agnes; Siratantri, Titri
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18, No 2 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (535.58 KB) | DOI: 10.17844/jphpi.v18i2.10608

Abstract

Some types of seaweed are reported to have antidiabet activity in vivo or in vitro,but the activity antidiabet fractions of polysaccharides from seaweed has not been widelyreported. Gracilaria gigas is one type of red seaweed that can produce agar and it has twofactions, namely agarose and agaropectin. The aim of this study was to obtain an agarextract, agarose fraction, agaropektin fraction of Gracilaria gigas and to determine theα-glucosidase inhibitory activity of extracts and the fractions. Extraction of agar that usedan ethanol solution, and to fractionate agarose and agaropektin used dimetilsulfoxidesolution. The results showed that the fraction of the agarose having lower sulfate content(0.28%) compared with agar (5.91%) and agaropektin (6.07%). Types of samples (agar,agarose, and agaropektin) and sample doses significantly in inhibiting α-glucosidaseenzyme activity. Agarose fraction has IC50 value against α-glucosidase lowest (96.86 ± 4.61ppm), followed by the extract agar (116.63 ± 5.61 ppm), then the fraction agaropektin(158.34 ± 1.77 ppm).Keywords: α-glucosidase, extract, fraction, Gracilaria gigas, IC50
The Characteristic of Black Bakau Fruit as Extract of Antioxidant Source Podunge, Fitriany; Purwaningsih, Sri; Nurhayati, Tati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18, No 2 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (499.386 KB) | DOI: 10.17844/jphpi.v18i2.10609

Abstract

Rhizophora mucronata is the dominant species plant in Mangrove forests of Kwandang,North Gorontalo. The objectives of this study were to determine the characteristics of fruitand evaluate antioxidant activity including toxicity and bioactive compound of bakauextract . The morphometric value of the fruit has average length 66,75±3,64 cm and weight110,40±10,84 g. The content of ash, protein, and fat were 98±0,03%, 1,75±0,19 %, and1,69±0,36 %, respectively; and the amounts of soluble, insoluble, and total dietary fiberswere 6,75±1,08, 74,42±1,87, and 81,49±2,40 g/100 g, respectively. The boiling process ofbakau fruit until 30 minutes showed the best activity of toxicity and radical scavenging.The potency of bakau fruit as antioxidant related to the bioactive compounds of its such asflavonoid, hidroquinon, triterpenoid, tanin, and saponin.Keywords: Dietary fiber, Mangrove, morphometric, toxicity
Extraction and Characterization of Collagen from Sea Cucumber Flesh Alhana, A.; Suptijah, Pipih; Tarman, Kustiariyah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18, No 2 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (624.02 KB) | DOI: 10.17844/jphpi.v18i2.10610

Abstract

Sea cucumber (Stichopus variegatus) is one of the Echinodermata phylum that growsalong Indonesian coastal. Sea cucumber is potential source of collagen. The purposes of thisresearch were to determine the optimal concentration of NaOH and CH3COOH solutionin collagen production and analyze the physicochemical characteristics of collagen fromS. variegatus. Yield of the collagen was 1.5% (based on wet weight basis), produced bypretreatment with NaOH 0,30%, hydrolysis with CH3COOH 0.10% and extracted usingdistilled water. Protein, moisture, and ash content of the collagen was 67.68%, 13.64%,and 4.15%, respectively. Collagen was extracted using distilled water at 45°C during 2hand still had triple helix structure ; pH 7.37 ; melting temperature 163.67°C and whiteness69.25%. The major amino acid content of collagen were glycine, alanine, proline andglutamic acid.Keywords: NaOH, collagen, Stichopus variegatus, FTIR.
Fish Oil Microencapsulation as Omega-3 Fatty Acids Fortification Material for Cream of Crab Soup Pramestia, Santiara Putri; Riyanto, Bambang; Trilaksani, Wini
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18, No 2 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (599.92 KB) | DOI: 10.17844/jphpi.v18i2.10611

Abstract

Omega-3 fatty acids have important roles in improvement of intelligent and healthof human. Microencapsulation of fish oil as source of omega-3 fatty acids is an effort tomaintain flavor, aroma, stability, and also to successfully transfer bioactive componentfrom the fish oil as fortification material for foods or medicines. Improvement of instantcrab cream soup enriched with fish oil as source of omega-3 fatty acid has never beenconducted before. The purpose of this research was to improve microencapsulationmethod for fish oil as source of omega-3 fatty acids as fortification material for instantcream of crab soup. Microencapsulation methods in this research are homogenizationand spray drying. The results showed that the best microcapsule was obtained fromhomogenization treatment for 10 minutes with efficiency of 90.41±0.64%. The shape ofthe obtained microcapsule was spherical with average size of 6.52 μm, with induction timeup to 26.09±0.01 hours. The best cream of crab soup formula was at fish oil microcapsule concentration of 3.30%, with 8.19% daily value of omega-3, inclusion 11.32% of EPA andDHA at serving size of 17.56 gram.Keywords : Crab, fish oil, fortification, instant cream soup, microencapsulation, omega-3fatty acids
The Use of Alginate in Lemon Extract Effervescent Powder Production Murdinah, M.
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18, No 2 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (504.092 KB) | DOI: 10.17844/jphpi.v18i2.10619

Abstract

Study on the use of alginate in lemon (Citrus medica var lemon) extract effervescentpowder production has conducted. The aims of the research are to determine the optimumconcentration of alginate used in lemon extract effervescent powder to produced bestproduct and acceptance consumen.The lemon extract effervescent powder formulaconsisted of lemon extract powder, sucrose, aspartame, salt and effervescent mix (citricacid-tartrat acid-sodium bicarbonat). The alginate used in this study was extracted fromSargassum filipendula sea weed. The concentration of alginate used in lemon effervescentpowder production was varied from 1; 2; 3 and 4%. The parameters observed to see thequality of the product were moisture content, ash content, pH, viscosity and organoleptic of dietary fiber, sugar content, vitamin C content, total titratable acids, TPC and E.Colito the best product. The result showed that the higher the concentration of alginate usedin lemon effervescent powder production, the higher viscousness and the lower theorganoleptic value. The optimum concentration of alginate used in the lemon extracteffervescent powder processing was 1%. The characteristic this product 7.60% moisturecontent, 0.86% insoluble dietary fiber , 7.92% soluble dietary fiber, 3.74% sugar content,55,26 mg/100 g vitamin C, 134.15 mL 0.1 NaOH/100 mL total titratable acids, 20 cPsviscosity, <2.5x102 coloni/mL TPC and E.Coli negative.Keywords: Alginate, characteristic, effervescent powder, lemon extract
The Organoleptic and Smoked Catfish Histology from Pre-cooking Yuliastri, Venny; Suwandi, Ruddy; Uju, U.
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18, No 2 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (662.415 KB) | DOI: 10.17844/jphpi.v18i2.10613

Abstract

Catfish is one of the main commodities in fresh water aquaculture. Indonesia catfishproduction increased 37,49% in 2010 until 2014. Protein content of catfish is 17.7-26.7%and fat about 0.95 until 11.5%. The objective of this study was to determine the bestorganoleptic and to study the changes of tissue structure of catfish caused by process precookingand smoking process. Precooked Catfish with variation 5, 10 and 15 minute;temperature of 100oC, and smoked for 7 hours with a temperature of 90°C, analyzed inlaboratory. The results organoleptic consumers is the favored smoke catfish without anypre – cooking and catfish-results of pre-cooking for 5 minutes i.e. ten successive sense8.66; 7.66 smell 8.46; 7.8appearance 8.13;5.93 texture 6.86; 6.93. Organoleptic low on pre-cooked for 15 minutes the sense of 5.66 smell 7 appearance of 2.93 texture 5.53.Pre–cooked for 15 minutes has the highest water content of 26.33%. Pre–cooked for 5minutes with the lowest value of 16.23%. smoked catfish without any pre–cooking hasthe highest value of aw 0.82. Pre–cooked for 15 minutes had the lowest value of 0.78.Observation on histology showed fresh catfish the structure of the connective tissue stillcompact. Precooked catfish, myomer begins damage, catfish smoke without pre-cookingis characterized by the formation of fibrils wafy fibers are separated from one another andpre-cooking smoked catfish, myoseptum damaged and lead to the distance inter myomerbut myomer still intact.Keywords : Muscle, sensory analysis, water activity,water content
Chemical Composition, Bioactive Components and Antioxidant Activities from Root, Bark and Leaf Lindur Dia, Siluh Putu Sri; Nurjanah, N.; Jacoeb, Agoes Mardiono
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18, No 2 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (516.648 KB) | DOI: 10.17844/jphpi.v18i2.10614

Abstract

Plants lindur (Bruguiera gymnorrhiza) is one of the plants that have a potential asa source of bioactive compounds for the antioxidant. This study aimed to determine thechemical composition, bioactive compound and determine antioxidant activity of leaves,bark and roots of plants lindur (B. gymnorrhiza). This research was conducted throughseveral stages proximate test, stratified extraction, phytochemical test, and antioxidantactivity test with DPPH. The highest yield value resulting by ethanol extract of the leavesis 12,85 % and the lowest was produced by n-hexane root extract that is 0,18 %. The leavescontain high levels of protein, fat, and water which is the higher of the two parts from theother samples. Bark containing ash content (4,12%) and carbohydrates (46,02%). Root hasthe highest levels of carbohydrates that is 25,91 %. Bioactive components were detected onethanol and ethyl acetate extracts of the leaves are flavonoids, tannins, phenols, saponins,steroids and tritepenoid. Bark extract ethanol, ethyl acetate and ethanol root bark hasbioactive components there are flavonoids, tannins, phenols, saponins, and tritepenoid. Ethyl acetate extract of the roots only have bioactive components there are flavonoids,phenols, saponins, and triterpenoids. The potential antioxidant activity produced fromethyl acetate extracts of bark lindur with IC50 values is 14,21 ppm.Keywords: Antioxidants, phytochemicals, roots, ethanol, Bruguiera gymnorrhiza
Growth and Extracelluler Polysaccaride Production of Porphyridium cruentum In Various Photoperiod Prasetyo, Himawan; Setyaningsih, Iriani; Agungpriyono, Dewi Ratih
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18, No 2 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (39.104 KB)

Abstract

Plants lindur (Bruguiera gymnorrhiza) is one of the plants that have a potential as asource of bioactive compounds for the antioxidant. This study aimed to determine thechemical composition, bioactive compound and determine antioxidant activity of leaves,bark and roots of plants lindur (B. gymnorrhiza). This research was conducted throughseveral stages proximate test, stratified extraction, phytochemical test, and antioxidantactivity test with DPPH. The highest yield value resulting by ethanol extract of the leavesis 12,85 % and the lowest was produced by n-hexane root extract that is 0,18 %. The leavescontain high levels of protein, fat, and water which is the higher of the two parts from theother samples. Bark containing ash content (4,12%) and carbohydrates (46,02%). Root hasthe highest levels of carbohydrates that is 25,91 %. Bioactive components were detected onethanol and ethyl acetate extracts of the leaves are flavonoids, tannins, phenols, saponins,steroids and tritepenoid. Bark extract ethanol, ethyl acetate and ethanol root barkhas bioactive components there are flavonoids, tannins, phenols, saponins, andtritepenoid.Keywords : Porphyridium cruentum, photoperiod, growth,biomass, polysaccharides
Antioxidant Activity and Consumer Preference of Yoghurt Enriched with Sargassum polycystum Extract Husni, Amir; Madalena, Maria; Ustadi, U.
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18, No 2 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (565.576 KB) | DOI: 10.17844/jphpi.v18i2.10606

Abstract

Research on the addition of antioxidants to yogurt with ethanolic extract ofSargassum polycystum has been done. This study aims were to determine the effect ofethanolic extract of S. polycystum into the yoghurt to the antioxidant activity and thelevel of consumer acceptance as well as determine the effect of ethanolic extract ofS. polycystum of chemical composition on yoghurt. S. polycystum was extracted usingethanol 96%. The ethanolic extract were inforfified into yoghurt drink and tested theantioxidant activity and the chemical compositionas well as consumer acceptance test.Fermented yoghurt fortified with ethanolic extract of S. polycystum of 0.00; 0.22; 0.44;0.66, 0.88, and 1.10%. The results showed that the addition of ethanolic extract was notsignificant (p>0.05) on pH, but significant (p<0.05) to total lactic acid, antioxidant activity,chemical composition (proximate), and consumer acceptance.Keywords: Antioxidant activity, ethanol cextract, Sargassum polycystum, consumeracceptance, yoghurt
Detection Tuna and Processed Products Based Protein and DNA Barcoding Wulansari, Nuring; Nurilmala, Mala; Nurjanah, N.
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18, No 2 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (668.156 KB) | DOI: 10.17844/jphpi.v18i2.10607

Abstract

Tuna is the second largest fishery commodity in Indonesia after the shrimp. Since thehigh demand and the limited stock of tuna resulted in fraudulent chance. Authenticationis required to meassure consumers regarding the accuracy of its labeling and foodsafety. In this study, the authentication was based on protein and DNA barcoding usingcytochrome-b gene (cyt-b) of the mitochondrial DNA as the target of gene. Primer ofcyt b gene was designed based on the tuna species. This study aimed to identify theauthenticity of tuna fresh and its processed products through protein using SDS-PAGE and DNA barcoding techniques. The phases of this research were protein electrophoresisby SDS-PAGE, DNA extraction, PCR amplification, electrophoresis and sequencing.Samples of fresh fish (Tu1, Tu2, Tu3, Tu4, and Tu5) and processed tuna (canned andsteak) were successfully extracted. Result showed that SDS-PAGE proved the damage ofproteins in the processed tuna, so this method was not appropriate if it is used to identifythe authenticity of tuna. PCR electrophoresis results showed that the samples of tuna,tuna steak, sushi, meat ball, abon, and caned tuna were successfully amplified in the rangeof 500-750 bp except Ka3, which was in line with the target of DNA (620 bp). Resultedsequences of Tu2, Tu3, Tu4 and Tu5 were identified according the results of morphometricnamely T. albacares, while Tu1 was identified as T. obesus with homology level of 99%.Processed tunas (steak and canned tuna) were identified as T. albacares, as stated on thelabels.Keywords: Authentication, cytb, DNA barcoding, design primer, SDS-PAGE

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