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Contact Name
Prof. Dr. Ir Nurjanah, MS
Contact Email
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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 16 Documents
Search results for , issue " Vol 19, No 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia" : 16 Documents clear
Optimization Making Glucosamine Hydrochloride (HCl GlcN) of Crab Shell Waste through Chemical Hydrolysis Nurjannah, Alfiana; Darmanto, Darmanto; Wijayanti, Ima
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19, No 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (845.847 KB) | DOI: 10.17844/jphpi.v19i1.11689

Abstract

Processing of glucosamine from crab shell chitin can be done by chemical hydrolysis with hydrochloricacid (HCl). The purpose of this research was to determine the effect of chitin immersion by variousconcentrations of HCL toward glucosamine generated and the selected concentration of HCL to glucosaminechemical hydrolysis process. The material used in this study is crab shells from Betahwalang village, Demak,and the solvent is HCl and NaOH. Parameters are glucosamine yield, melting point, loss on drying (LoD),PH and spectrum analysis with FTIR method. Research using experimental design completely randomizeddesign three times treatment with repetition. The results were analyzed using analysis of variance (ANOVA)to determine the differences between treatments concentration of 27%, 32% and 37%. The selected weretested with honestly significant difference test. The results showed differences in the concentration of HClused cause differences in the characteristics of the resulting glucosamine. The higher HCl concentrationsused, the lower the rendemen results and melting point. The selected HCL treatment concentration was at27% observed from glucosamine yield (18.39%) and the melting point (192-195oC). The treatment of 37%produces LoD (0.647%), pH (4.01) and spectrum glucosamine is an O-H group (3297.75/cm), the group ofN-H (1617.53/cm), the group of C-N (1394.94/cm).Keywords: crab shells, chitin, melting point, glucosamine
Profile of amino acid, fatty acid, and mineral content of Tambelo (Bactronophorus sp.) from Kendari, Southeast Sulawesi Riviani, Riviani; Purwaningsih, Sri; Tarman, Kustiariyah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19, No 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (567.295 KB) | DOI: 10.17844/jphpi.v19i1.11696

Abstract

Public coastal had trust natural material as medicine became one of the most important things inthe discovery of medicine latest. Papua, Belitung, and Kendari coastal communities believed that tambelo(Bactronophorus sp.) can treat various kinds of diseases like lumbago, rheumatism, cough, flu, malaria, andimprove production of the breast milk, increase appetite, and vitality of man. It was important to know whatcourse content of tambelo. Tambelo could be examined amino acids, fatty acids, and mineral contents. Thehighest essential amino acids in tambelo were leucyne, lysine, and valin of 0.57%, 0.39%, 0.36%. The highestnon essential amino acid was alanin, glutamic acid, and aspartic acid of 1.24%, 1.09%, and 0.78%. Barrierof amino acid was histidine. Fatty acid total of tambelo was 29.52%, whereas the fatty acid compositionsconsist of 10.09% saturated fatty acid (SAFA) was 14.37% monounsaturated fatty acid (MUFA) was 5.06%polyunsaturated fatty acids (PUFAs). Among them, those occuring in the highest proportions were palmaticacid (4.49%), oleic acid (5.73%), palmitoleic acid (4.96%), and Aracidic acid (1.88%). Tambelo had n6/n3ratio of 1.84. Tambelo had mineral contents as Natrium of 1144000 mg/kg, calcium of 17000 mg/kg, Kaliumof 21000 mg/kg, magnesium of 13000 mg/kg, phosphor of 1900 mg/kg, cadmium < 0.24 mg/kg, and lead<1.25 mg/kg.Keyword : amino acids, Bactronophorus sp., fatty acids, mineral contents, tambelo
Characterization of Acid Soluble Collagen from Redbelly Yellowtail Fusilier Fish Skin (Caesio cuning) Astiana, Ika; Nurjanah, Nurjanah; Nurhayati, Tati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19, No 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (764.057 KB) | DOI: 10.17844/jphpi.v19i1.11699

Abstract

Fish skin can be used as raw material for producing collagen. The collagen can be extracted by chemicalor combination of chemical and enzymatic processes. Extraction of collagen chemically can do with theacid process that produces acid soluble collagen (ASC). This study aimed to determine the optimumconcentration and time of pretreatment and extraction, also to determine the characteristics of the acidsoluble collagen from the skin of yellow tail fish. Extraction of collagen done by pretreatment using NaOH atthe concentration of 0.05; 0.1; and 0.15 M and extraction using acetic acid at the concentration of 0.3; 0.5; and0.7 M. Pretreatment NaOH with concentration 0.05 M and soaking time of 8 hours is the best combinationfor eliminating non collagen protein. Combination treatment of acetic acid at the concentration of 0.3 Mfor 3 days obtained the best solubility. The yield of collagen ASC was 18.4±1.49% (db) and 5.79±0.47%(wb). Amino acid composition that is dominant in the ASC collagen was glycine (25.09±0.003%), alanine(13.71±0.075%), and proline (12.15±0.132%). Collagen from yellow tail fish skin has α1, α2, β and γprotein structure with the molecular weight of 125, 113, 170-181, and 208 KDa. The transition and meltingtemperatures of collagen were 67.69oC and 144.4oC. The surface structure of collagen by analysis of SEM hasfibers on the surface.Keywords: cholesterol, fatty acids, meat tissue, proximate, red snapper (L. argentimaculatus)
Characterization and Photoprotector Activity of Endophytic Fungal Pigments from Coatal Plant Sarang Semut (Hydnophytum formicarum) Sabero, Mada Triandala; Tarman, Kustiariyah; Hanif, Novriyandi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19, No 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (670.18 KB) | DOI: 10.17844/jphpi.v19i1.11685

Abstract

Isolate endophytic fungal RS3 from smooth ant plants (Hydnophytum formicarum) produced blackpigment. The aims of this research were to obtain the pigment, to characterize and to determine thephotoprotector activity. This research was consisted into several steps, there were determined the bestprecipitating agent, characterization using instrument and solubility analysis, and analysis of Sun ProtectionFactor (SPF). Results showed the pigment was precipitated using acid solvent with pH ≤ 2,5. Functionalgroups of pigment pellet were hydroxy, aromatic ring, phenol and amine. According to characteristic, blackpigment produced by fungal RS3 proposed as melanin. The photoprotector analysis showed SPF the valuewas 11.33.Keywords: endophyte, melanin, pigment, photoprotector, SPF
Molecular Characteristics of Cytochrome B for Mackerel Barcoding Maulid, Deden Yusman; Nurilmala, Mala; Nurjanah, Nurjanah; Maddupa, Hawis
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19, No 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (1957.716 KB) | DOI: 10.17844/jphpi.v19i1.11686

Abstract

Cytochrome b (cyt b) is one of the genes in mitochondrial DNA that is often used as a molecularmarker to identify species through DNA Barcoding. The aim of the present study was to investigate thebioinformatic of cyt b that isolated from mackerel fish. PCR amplification showed the length of DNA cytb from king mackerel was 803 bp within purine 312 bp and pyrimidine 491 bp while Korean mackerel 791bp within purine 316 bp and pyrimidine 475 bp. Phylogenetic analysis showed all sample join in mackerelgroups (Scomberomorus commerson and Scomberomorus koreanus). The Isoelectric point value of cyt b fromking mackerel is 6.38 and molecular weight is 29826.23; Korean mackerel are 8.67 and molecular weight is29372.77. Hydrophaty plot showed cyt b of mackerel more hydrophobic. Based on 3D modelling both ofthem have eight different sections showing by different colors.Keywords: characteristic molecular, cytochrome b, Mackerel
Applications of the Addition of extract and cinnamon leaf flour in the Diet on the Quality of Meat of Catfish Laheng, Suardi; Setiawati, Mia; Jusadi, Dedi; Suprayudi, Muhammad Agus
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19, No 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (552.994 KB) | DOI: 10.17844/jphpi.v19i1.11690

Abstract

This study aimed to evaluate the effect of extract and cinnamon (Cinnamomum burmannii) leaf flourin the diet in increasing quality of meat of catfish (Pangsianodon hypopthalmus). Catfish with a weight of319.64 ± 35.99 g/nets reared in 9 nets with dimension 2x1x1,5 m3 at a density of 15 fish/nets for 60 daysof maintenance. The fish were fed with leaves of cinnamon at a dose that was: 0% cinnamon leaf, 0.1%cinnamon leaf extract, and 1% cinnamon leaf flour. The fish were fed 2 times a day with the feeding rate of3% of the average weight of the body. The results showed the treatment of leaf extract and flour, cinnamoncapable of decreasing levels of body fat, fat meat by 10,31-12,27%, 37,26-50,23%, respectively, compared tocontrols (p<0,05), however, cinnamon leaf extract treatment is more effective in improving the quality ofmeat catfish that looks meat texture compact, white flesh color and a slightly sweet taste.Keywords: cinnamon leaf, meat quality, Pangsianodon hypopthalmus
The Handling System of Product and Existence of Waste Components in Fishing Operation of Tuna in Bitung, North Sulawesi Mustaruddin, Mustaruddin; Santoso, Joko; Baskoro, Mulyono
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19, No 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (614.097 KB) | DOI: 10.17844/jphpi.v19i1.11697

Abstract

Handling in fishing vessel is urgent to maintaining the quality of tuna products, while the existenceof waste components can bother the performance of fishing operations. The aims of this research are toevaluate the handling system of tuna products in fishing vessel and to analyze the influences of fishingoperation to the existence of waste components. This research methods are no control chart and regressionmodel approach. Research result shows that the handling system in the fishing operation of tuna in Bitungis not optimum. But the quality of tuna products which landed is still in controlled as shown by amountof rejecting products in UCL-LCL range (0 – 3,63 reject products/processing). The influence of amount oftuna caught per setting (X) to existence of bait waste (Y) formulated with model Y = - 1,176X+37.794, theinfluence of amount of tuna products (X) to the existence of ices remained Y) formulated with model Y =- 0,002X + 62,226, and also the influences of fishing operation which deputized by the amount of ABK (X1)and number of operating days (X2) to the existence of freshwater remained (Y) formulated with model Y= 50,000X1-23,704X2+288,889. The significant impacts are only the influence of amount of tuna productsin existence of ices remained (sigh = 0,036) and number of operating days of the existence of freshwaterremained (sigh = 0,037).Keywords: Bitung, waste components, handling system, tuna
The Quality of Dory Fillets based on Water Soluble Protein, Color, and Myoglobin Concentration Nisa, Nurfajrin; Nurilmala, Mala; Nurhayati, Tati; Butet, Nurlisa
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19, No 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (657.825 KB) | DOI: 10.17844/jphpi.v19i1.11694

Abstract

Fillet of dory is very easy to be find in Indonesian market with various brand and produsen.Imported dory fillet is preferred by consumer so far because it has a white color compare than localfillets. Color is the important parameter that used by consumers to determine the quality of filet. Thisstudy was aimed to determine the quality of local and imported fillets, including protein profile usingSDS PAGE, color measurement, and myoglobin extractability. The results of water soluble protein profilesshowed dory fillet contained 13-15 bands. The redness value (a*) of local fillet (DN, DL, DM) was highercompared others. However, imported fillet (DI) had the highest if redness index (a/b). Imported fillet (DI)showed the lowest concentration of myoglobin compared other samples.Keyword: color, dory fillet, quality
Characteristics of Bone Gelatin Tilapia (Oreochromis niloticus) Processed by Using Hydrolysis With Phosphoric Acid and Papain Enzyme Hidayat, Gugun; Dewi, Eko Nurcahya; Rianingsih, Laras
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19, No 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (523.717 KB) | DOI: 10.17844/jphpi.v19i1.11698

Abstract

Phosphoric acid and papain enzyme able to hydrolyzing collagen from Tilapia into gelatin . Thepurpose of this research was to determine the best concentration of phosphoric acid and papain enzymeand to determine the physicochemical characteristic gelatin to from Tilapia fish bone which processedwith phosphoric acid and papain enzyme. The first research phase was making bone gelatin tilapia usingphosphoric acid at concentration of 4%, 5% and 6%, and the papain enzyme 0.5%, 1% and 1.5%. Thesecond phase was characterize the physicochemical gelatin from the best concentration of phosphoric acidconcentration (6%) and papain enzyme (1.5%), all treatment done with three repetitions. Analysis of thedata using ANOVA with completely randomized (CRD) design If there was difference between treatmentthen continued with Honestly Significant Difference Test (HSDT). The results of the first research phasefound the best concentration were 6% of phosphoric acid and 1.5% papain enzyme, its shows by the valuegel strength 325,95 and 373,32 g.bloom. The second research phase shows that the the best results obtainedin this study was gelatin from 1.5% papain enzyme as hydrolysis agent, the physicochemical characteristicwere: 376.21 g.bloom gel strength; viscosity of 7.57 cP; yield 6.30%; protein content of 86.46%; water contentof 7.12%; and the pH value of 5.11.Keywords : gelatin, hydrolysis, papain enzyme, phosphoric acid, tilapia bones
Extraction and In Vitro Antimalarial Activity Phycocyanin from Spirulina platensis Anggraini, Diah; Setyaningsih, Iriani; Setia Asih, Puji Budi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19, No 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (706.448 KB) | DOI: 10.17844/jphpi.v19i1.11687

Abstract

Phycocyanin is biopigment found only in a conductor such as Spirulina platensis. Phycocyanin fromNostoc can inhibit Plasmodium falciparum with IC50 8.4 μg/mL so that phycocyanin from S. platensis also caninhibit P. falciparum like Nostoc. The aim of this study was to determine the best method for phycocyaninextraction using three solvents. They were phosphate buffer, water, and aseton. Spirulina were cultured inthe conditions intensity of light 3000 Lux, salinity 15 ppt, dark-light 8-16 hours. The response parameters ofthis study were C-phycocyanin (C-PC) content, yield, and protein content. Yield biomass of Spirulina whichcultivated using toplest was higher than the aquarium. The best solvent for phycocyanin extraction was aphosphate buffer with C-PC content, yield, and protein content 8 mg/mL, 202.26 mg/g, and 1.88%.Keywords: antimalarial activity, extraction, microalgae, phycocyanin, Spirulina platensis

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