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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 13 Documents
Search results for , issue " Vol 18, No 3 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia" : 13 Documents clear
Protein Hydrolysis from Catfish Prepared by Papain Enzyme and Antioxidant Activity of Hydrolyzate Baehaki, Ace; Lestari, Shanti Dwita; Romadhoni, Achmad Rizky
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18, No 3 (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

The objective of this research was to make a protein hydrolysates from catfish(Pangasius pangasius) enzymatically using papain enzyme and analyzed the antioxidant activityof protein hydrolysates produced. The research used the method completely randomized designwith two replications the treatment were the difference concentration of the papain enzyme(0%, 1%, 2%, 3%, 4%, 5%, and 6%). The parameters of research were antioxidative activity usingDPPH (2,2-difenil-1–pikrilhidrazil), protein content, and molecular weight using SDS-PAGE(Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis). The results showed that catfishprotein hydrolysates prepared by papain enzyme has antioxidative activity. The highest degree ofhydrolysis was 71.98% at enzyme concentration of 6%. Based on the DPPH scavenging methodcatfish protein hydrolysates has the antioxidative activity with the value 37.85-67.62%. The proteincontent of catfish protein hydrolysates were 20.86-54.47 mg/ml. The molecular weight of catfishprotein hydrolyzates were 11.90-65.20 kDa.Keywords: Antioxidant, catfish, papain enzyme, protein hydrolyzate
Viscosity profile of Eucheuma spinosum carrageenan from Nusa Penida (Bali), Sumenep (Madura), and Takalar (Sulawesi Selatan) Diharmi, Andarini; Fardiaz, Dedi .; Andarwulan, Nuri .; Heruwati, Endang Sri
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18, No 3 (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

The research was conducted to determine the viscosity profile of carrageenan solutionobtained from three different coastal region of Nusa Penida, Sumenep, and Takalar as a result ofa decrease in temperature with presence cations K+ and Ca2+. Carrageenan was extracted fromEucheuma spinosum using hot alkaline calcium hydroxide Ca(OH)2 at 95°C, pH was decreasedwith HCl, carrageenan was precipitated with ethanol, dried and grinded. The viscosity profile ofcarrageenan was determined by addition of K+ (0.005-0.03% KCl) and Ca2+ (0.005-0.02% CaCl2) using a Rapid Visco Analyser (RVA). The viscosity profile of carrageenan solution changed uponcooling started from a dilute at the initial temperature of 80°C, and then increased as temperaturedecreased to 20°C. The viscosity of carrageenan E. spinosum from Nusa Penida, Sumenep, andTakalar without the addition of K+ and Ca2+ at a temperature of 80°C respectively were 90, 120,and 130 mPa.s. The viscosity of carrageenan from Nusa Penida, Sumenep, and Takalar in thepresence of K+ and Ca2+ increased with increasing time and decreasing temperature. The viscosityof carrageenan from Nusa Penida in the presence of K+ (0.005-0.03% KCl) at 55oC becomes 125,250, 300 mPa.s, Sumenep 280, 290, and 360 mPa.s, and Takalar 420, 420, and 420 mPa.s. While, inthe presence of Ca2+ (0.01-0.02% % CaCl2) at 55oC, the viscosity of carrageenan from Nusa Penida,Sumenep, and Takalar have been formed gelling. Increasing of viscosity of carrageenan from NusaPenida, Sumenep, and Takalar in the presence of kation Ca2+ was required a faster time and highertemperatures than K+. Carrageenan solution from E. spinosum originated from different coastalregions showed different viscosity profiles.Keywords: Eucheuma spinosum, carrageenan, cation, temperature, viscosity profile
Profile of Fatty Acids, Amino Acids, Carotenoid Total, and α-Tocopherol from Flying Fish Eggs Azka, Aulia; Nurjanah, -; Jacoeb, Agoes Mardiono
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18, No 3 (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

Flying fish are found in waters of eastern Indonesia, which until now is still limited informationabout nutritional content. The purpose of this research was determine the composition offatty acids, amino acids, total carotenoids, α-tocopherol flying fish eggs (Hyrundicthys sp.).The composition of fatty acid was measured by gas chromatography (GC), while amino acids,total carotenoids, α-tocopherol was measured by High performanced Liquid Chromatography(HPLC). Egg contained 22 fatty acids such as saturated fatty acid 29.71%, monounsaturated fattyacid 7.86%, and polysaturated fatty acid 13.64%. The result showed that eggs flying fish contained17 amino acids, such as essential amino acid 14.96% and non-essential amino acids 20.27%. Eggscontained a total carotenoid of 245.37 ppm. α-tocopherol content of flying fish eggs by 1.06 ppm.Keywords: Amino acids, carotenoid total, fatty acid, flying fish egg, α-tocopherol
Feasibility of Solid Waste Tuna Loin of Yellowfin Thunnus albacares Raw Materials for The Product Diversification Kantun, Wayan Kantun; Malik, Andi Adam; Harianti, Harianti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18, No 3 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (648.706 KB) | DOI: 10.17844/jphpi.v18i3.11214

Abstract

Indonesia is one country in the world exporters of tuna in the form of fresh, frozen andprocessed. Tuna exported in processed form large enough to leave waste for exporting companies.The purpose of this study was to determine a feasibility study on solid waste exported tuna loin forraw material diversification. This research was conducted in Majene Makassar Strait. The study wasconducted using descriptive exploratory method by taking a sample of 3 times and each samplewas tested 3 times resulting in 9 times of testing for each of the observed variables. Chemical testwhich includes moisture, protein, fat, ash, carbohydrates, and histamine. Microbiological test thatis E. coli, Salmonella and the total number of bacteria. Data were analyzed by descriptive qualitativeand quantitative display via Tables, Graphics and Image in the form of average value. The resultsshowed that the chemical solid waste tuna loin has a water content ranged from 78.34 to 78.78%,protein content ranged from 14.32 to 16.41%, fat ranged from 1.56 to 1.66%, ash content rangedfrom 5.18 to 5. 58%, carbohydrate content ranged from 1.29 to 1.34%, and histamine ranged from2.08 to 3.21 mg / kg. Solid waste microbiologically tuna loin contains E.coli range from 1.2 to 1.9(<2), Salmonella negative and TPC ranged from 1.4 to 1.8 x 105 kol/g. The results of chemical andmicrobiological testing showed solid waste tuna loin still suitable as raw material diversificationproducts.
Innovation on Street Food Products (Instant Porridge and Cookies) Based on Fortified Patin Fish Protein Concentrate with Red Palm Oil and Encaptulated Oil Fish Dewita, Dewita; Syahrul, Syahrul; Desmelati, Desmelati; Lukman, Suardi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18, No 3 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (503.907 KB) | DOI: 10.17844/jphpi.v18i3.11215

Abstract

This research aimed to establish innovation on street food (instant porridge and cookies)from Patin Fish Protein Concentrate fortified by blending red palm oil and encaptulated patinfish’s oil. The Encaptulation was conducted by blending of red palm oil and patin fish’s oil usingspray dryer. The blending was consisted of three combinations namely 50 : 50 (A1), 40 : 60 (A2)and 60 : 40 (A3) for ratio between red palm oil and patin fish’s oil. The best combination’s resultswas fortified into street food (instant porridge and cookies). The blending was tested by measureyield, fat and fatty acid profile. Moreover, organoleptics and proximate tests were carrie out for thebest treatment of blending in instant porridge and cookies. The results show that encaptulatedyield reached 55 % that rise from A1 treatment as the best treatment with fat content of 17.26%.Profile of unsaturated fatty acid especially fatty acid omega 9 from blending fish oil and palm oilwas 59.29%. The number of fatty acid omega 9 was higher than saturated fatty acid which was18.56%. Furthermore, based on organoleptic tests of instant porridge and cookies using under fiveyear children respondents, it was proven that 93% of children was like the products. Proximate analysis of instant porridge revealed that protein content was 11.04 %, water content was 5.03%,fat content was 1.92 % and ash was 0.64 %. However, proximate analysis showed that cookiesowned protein of 9.11%, fat of 17.03% , water content was 3.93% and ash of 1.38%.Keywords : Encaptulated fish, street food, patin fish protein concentrate, palm oil
The Effect of Given Atung Seed Extraction as a Natural Preservative to Changes The Quality Value of Swordfish Smoking Hiariey, Sandra; Lekahena, Vanessa
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18, No 3 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (559.869 KB) | DOI: 10.17844/jphpi.v18i3.11220

Abstract

Atung (Parinarium glaberimmum Hassk) was tropical plant as potential as antimicrobial muchgrown in Eastern Indonesia especially in Maluccas area. The aim of this research was to determinethe chemical characteristics of smoked swordfish was soak in extract atung seed before smoking.Measurement parameter of chemical characteristics covering the moisture conten, levels of ash,levels of fat, levels of a protein micro method Kjeldahl ash (AOAC 2005), carbohydrates (methodby difference) and microbiologi. The observation is made every day storage 2 days up 4 days. Thisresearch used Factorial Randomized Design with 3 replication. Data analysis statistic univariateusing software SPSS 20. The results of this research show the swordfish were soak in extract atungseed before smoking affect the chemical characteristics and microbiologi. Swordfish smokedwith extract atung seed and room tempareture storage were given significant effect (α=5%) to themicrobes total. The best value of swordfish in soak of atung extract at first production with valueof microbes 2,6x104 CFU. The chemical characteristics analysis result show differences amongthe treatments during the storage room temperature. The best values of chemical characteristicsswordfish smoked at 2 days room temperature storage with moisture level 59,46%, ash level 2,66%,fat level 1,63%, protein level 34,62% and carbohydrat level 1,63%.Keywords : Atung seed, natural preservative, quality
Protein Hydrolysis from Catfish Prepared by Papain Enzyme and Antioxidant Activity of Hydrolyzate Baehaki, Ace; Lestari, Shanti Dwita; Romadhoni, Achmad Rizky
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18, No 3 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (653.775 KB) | DOI: 10.17844/jphpi.v18i3.11208

Abstract

The objective of this research was to make a protein hydrolysates from catfish(Pangasius pangasius) enzymatically using papain enzyme and analyzed the antioxidant activityof protein hydrolysates produced. The research used the method completely randomized designwith two replications the treatment were the difference concentration of the papain enzyme(0%, 1%, 2%, 3%, 4%, 5%, and 6%). The parameters of research were antioxidative activity usingDPPH (2,2-difenil-1–pikrilhidrazil), protein content, and molecular weight using SDS-PAGE(Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis). The results showed that catfishprotein hydrolysates prepared by papain enzyme has antioxidative activity. The highest degree ofhydrolysis was 71.98% at enzyme concentration of 6%. Based on the DPPH scavenging methodcatfish protein hydrolysates has the antioxidative activity with the value 37.85-67.62%. The proteincontent of catfish protein hydrolysates were 20.86-54.47 mg/ml. The molecular weight of catfishprotein hydrolyzates were 11.90-65.20 kDa.Keywords: Antioxidant, catfish, papain enzyme, protein hydrolyzate
Profile of Fatty Acids, Amino Acids, Carotenoid Total, and α-Tocopherol from Flying Fish Eggs Azka, Aulia; Nurjanah, Nurjanah; Jacoeb, Agoes Mardiono
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18, No 3 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (614.342 KB) | DOI: 10.17844/jphpi.v18i3.11210

Abstract

Flying fish are found in waters of eastern Indonesia, which until now is still limited informationabout nutritional content. The purpose of this research was determine the composition offatty acids, amino acids, total carotenoids, α-tocopherol flying fish eggs (Hyrundicthys sp.).The composition of fatty acid was measured by gas chromatography (GC), while amino acids,total carotenoids, α-tocopherol was measured by High performanced Liquid Chromatography(HPLC). Egg contained 22 fatty acids such as saturated fatty acid 29.71%, monounsaturated fattyacid 7.86%, and polysaturated fatty acid 13.64%. The result showed that eggs flying fish contained17 amino acids, such as essential amino acid 14.96% and non-essential amino acids 20.27%. Eggscontained a total carotenoid of 245.37 ppm. α-tocopherol content of flying fish eggs by 1.06 ppm.Keywords: Amino acids, carotenoid total, fatty acid, flying fish egg, α-tocopherol
Viscosity profile of Eucheuma spinosum carrageenan from Nusa Penida (Bali), Sumenep (Madura), and Takalar (Sulawesi Selatan) Diharmi, Andarini Diharm; Fardiaz, Dedi; Andarwulan, Nuri; Heruwati, Endang Sri
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18, No 3 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (783.111 KB) | DOI: 10.17844/jphpi.v18i3.11409

Abstract

The research was conducted to determine the viscosity profile of carrageenan solution obtained from three different coastal region of Nusa Penida, Sumenep, and Takalar as a result of a decrease in temperature with presence cations K+ and Ca2+. Carrageenan was extracted from Eucheuma spinosum using hot alkaline calcium hydroxide Ca(OH)2 at 95°C, pH was decreased with HCl, carrageenan was precipitated with ethanol, dried and grinded. The viscosity profile of carrageenan was determined by addition of K+ (0.005-0.03% KCl) and Ca2+ (0.005-0.02% CaCl2)using a Rapid Visco Analyser (RVA). The viscosity profile of carrageenan solution changed upon cooling started from a dilute at the initial temperature of 80°C, and then increased as temperature decreased to 20°C. The viscosity of carrageenan E. spinosum from Nusa Penida, Sumenep, and Takalar without the addition of K+ and Ca2+ at a temperature of 80°C respectively were 90, 120, and 130 mPa.s. The viscosity of carrageenan from Nusa Penida, Sumenep, and Takalar in the presence of K+ and Ca2+ increased with increasing time and decreasing temperature. The viscosity of carrageenan from Nusa Penida in the presence of K+ (0.005-0.03% KCl) at 55oC becomes 125, 250, 300 mPa.s, Sumenep 280, 290, and 360 mPa.s, and Takalar 420, 420, and 420 mPa.s. While, in the presence of Ca2+ (0.01-0.02% % CaCl2) at 55oC, the viscosity of carrageenan from Nusa Penida, Sumenep, and Takalar have been formed gelling. Increasing of viscosity of carrageenan from Nusa Penida, Sumenep, and Takalar in the presence of kation Ca2+ was required a faster time and higher temperatures than K+. Carrageenan solution from E. spinosum originated from different coastal regions showed different viscosity profiles.Keywords: Eucheuma spinosum, carrageenan, cation, temperature, viscosity profile
Socializing the Addition of Jambal Siam (Pangasius hypophtalmus) Fish Stomach Oil and Kerapu (Cromileptes sp) Fish Oil in Baby Porridge for Satisfy Omega 3 and Omega 6 Standard Ilza, Mirna; Siregar, Yusni Ikhawan
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18, No 3 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (568.725 KB) | DOI: 10.17844/jphpi.v18i3.11211

Abstract

The research aim on the socialization of the addition of jambal siam (Pangasius hypophtalmus)fish stomach oil and kerapu (Cromileptes sp) fish oil in baby porridge for satisfy omega 3 and omega6 standard was implemented around Pekanbaru and Bangkinang (Kampar district). The additionof fish oil is done based on the standard of the WHO weight which conform to the age of the baby.The baby’s weight is very less than WHO standard dose given 50 mg/day, less weight given 40 mg/day, and normal weight is 30 mg/day. Weight gain weighed and also observed the developmentof psychomotor babies each week for 8 weeks. Based on initial weight babies at the age of 10–12months without the addition of jambal siam (Pangasius hypophtalmus) fish stomach oil and kerapu(Cromileptes sp) fish oil in baby porridge, 70.7% had a normal body weight increase and 23.3%have added weight which is too late. After the addition of jambal siam (Pangasius hypophtalmus)fish stomach oil and kerapu (Cromileptes sp) fish oil in baby porridge obtained added weight andmotor development towards a better i.e. were 93.4% had normal motor development of appropriateage and the remaining 6.6% still have weight and psychomotor development too late i.e. newbornweight was initially very less than the WHO standard.Keywords: Fish oil, baby, body weight, physichomotor

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