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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 19 Documents
Search results for , issue " Vol 19, No 2 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia" : 19 Documents clear
Evaluation of Physicochemical Characteristics of Smoked River Catfish Prepared from Fresh and Frozen Raws Hasan, Bustari; Desmelati, Desmelati; Iriani, Dian; Sumarto, Sumarto; Sahyudi, Sahyudi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19, No 2 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (614.618 KB) | DOI: 10.17844/jphpi.v19i2.13455

Abstract

The aim of this study was to evaluate physicochemical characteristics of hotsmoked catfish from freshand frozen fish. River catfish samples (Hemibagrus nemurus Valenciennes, 1840), 240-270 gram in weightwere taken from catfish cage culture in Sungai Paku, Riau. A total fish samples (120 fishes) were groupedinto 4 batches, each batch consisted of 30 fish (15 fillets and 15 butterfly like cuts). One batch was smokedfresh and the other 3 batches were smoked after being frozen at -18oC for 10, 20 and 30 days respectively.Before smoked, the fish samples were analyzed for proximate composition and water holding capacity; andafter smoked, the fish samples were determined for smoking yield, proximate composition and sensoryquality. Moisture, fat and protein composition of fish was not different between fresh raw and frozen for10, 20 and 30 days (P>0.05), however, water holding capacity was higher for fresh than frozen fish; andthe value decreased as the longer the frozen storage (P<0.05). Smoking yield correlated stronger to waterholding capacity (r=0.59) than to moisture (r=0.01), fat (r=0.16) and protein (r=0.02) composition of theraw. Moisture, fat and protein of smoked fish was lower for smoked fish prepared from frozen fish than thatfor fresh fish (P<0,05); and the values decreased as the longer the frozen storage. Moisture, fat and proteinloss during smoking was higher for smoked fish prepared from frozen fish than that for fresh fish, exceptfor that frozen for 10 days. Overall, sensory values of smoked fish from frozen fish were lower than that forfresh fish (P<0,05); however, flavor and odor values were not different between smoked fish from fish frozenfor 10 days and fresh fish (P>0,05).
Evaluation of Physicochemical Characteristics of Smoked River Catfish Prepared from Fresh and Frozen Raws
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19, No 2 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (614.618 KB) | DOI: 10.17844/jphpi.v19i2.13455

Abstract

The aim of this study was to evaluate physicochemical characteristics of hotsmoked catfish from freshand frozen fish. River catfish samples (Hemibagrus nemurus Valenciennes, 1840), 240-270 gram in weightwere taken from catfish cage culture in Sungai Paku, Riau. A total fish samples (120 fishes) were groupedinto 4 batches, each batch consisted of 30 fish (15 fillets and 15 butterfly like cuts). One batch was smokedfresh and the other 3 batches were smoked after being frozen at -18oC for 10, 20 and 30 days respectively.Before smoked, the fish samples were analyzed for proximate composition and water holding capacity; andafter smoked, the fish samples were determined for smoking yield, proximate composition and sensoryquality. Moisture, fat and protein composition of fish was not different between fresh raw and frozen for10, 20 and 30 days (P>0.05), however, water holding capacity was higher for fresh than frozen fish; andthe value decreased as the longer the frozen storage (P<0.05). Smoking yield correlated stronger to waterholding capacity (r=0.59) than to moisture (r=0.01), fat (r=0.16) and protein (r=0.02) composition of theraw. Moisture, fat and protein of smoked fish was lower for smoked fish prepared from frozen fish than thatfor fresh fish (P<0,05); and the values decreased as the longer the frozen storage. Moisture, fat and proteinloss during smoking was higher for smoked fish prepared from frozen fish than that for fresh fish, exceptfor that frozen for 10 days. Overall, sensory values of smoked fish from frozen fish were lower than that forfresh fish (P<0,05); however, flavor and odor values were not different between smoked fish from fish frozenfor 10 days and fresh fish (P>0,05).
Screening and Production of Antibacterial from Lactobacillus plantarum NS(9) Isolated from Nile Tilapia Bekasam Desniar, Desniar; Setyaningsih, Iriani; Purnama, Yoga Indra
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19, No 2 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (757.659 KB) | DOI: 10.17844/jphpi.v19i2.13458

Abstract

Lactic acid bacteria has been used as biopreservatif becouse produce a number of antibacterialsubstances are safety and has inhibitory activity against enteropatogenic bacteria. The aims of this studywere to screen of antibacterial compounds produced by Lactobacillus plantarum NS (9) and to producetheir antibacterial compounds. The research was devided into two stages. In the first stage was L. plantarumNS (9) inoculated at 37°C, for 24 hours in semi-anaerobic conditions. The cell-free supertnatant was giventhree treatment, ie not neutralized (A), neutralized (pH 7) (N), and precipitated with ammonium sulfate50% (P). This three supernatant was assayed their antibacterial activity against E. coli, S. typhimuriumATCC 14028, S. aureus, B. cereus and L. monocytogenes using the agar well diffusion method. In the secondstage, production of antibacterial compound was L. plantarum NS (9) inoculated at 37°C, for 24 hoursin semi-anaerobic conditions. The Dencity Optical, value pH, acid total and antibacterial activity weremeasured every three hours during growth of bacteria. The results of the antibacterial screening showedthat L. plantarum NS (9) produced inhibitory zone againts the five indicator bacteria from a supernatant,whereas N and P supernatant were not produced inhibitory zone. This result indicated that inhibition.produced at 6 hours of incubation and were increased to simultaneously with increasing of bacteria growth.The highest antibacterial activity against E. coli, B. cereus and L.monocytogenes were produced at the endof the exponential growth phase (12 -15 hours incubation) while against S. aureus and S. typhimuriumATCC 14028 at 21 and 24 hour of incubation, respectively. The antibacterial activity also was increased tosimultaniously with increasing of acid total (1.350 to 4.050%) and decreasing of pH value (6-4) duringgrowth of bacteria.
Screening and Production of Antibacterial from Lactobacillus plantarum NS(9) Isolated from Nile Tilapia Bekasam
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19, No 2 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (757.659 KB) | DOI: 10.17844/jphpi.v19i2.13458

Abstract

Lactic acid bacteria has been used as biopreservatif becouse produce a number of antibacterialsubstances are safety and has inhibitory activity against enteropatogenic bacteria. The aims of this studywere to screen of antibacterial compounds produced by Lactobacillus plantarum NS (9) and to producetheir antibacterial compounds. The research was devided into two stages. In the first stage was L. plantarumNS (9) inoculated at 37°C, for 24 hours in semi-anaerobic conditions. The cell-free supertnatant was giventhree treatment, ie not neutralized (A), neutralized (pH 7) (N), and precipitated with ammonium sulfate50% (P). This three supernatant was assayed their antibacterial activity against E. coli, S. typhimuriumATCC 14028, S. aureus, B. cereus and L. monocytogenes using the agar well diffusion method. In the secondstage, production of antibacterial compound was L. plantarum NS (9) inoculated at 37°C, for 24 hoursin semi-anaerobic conditions. The Dencity Optical, value pH, acid total and antibacterial activity weremeasured every three hours during growth of bacteria. The results of the antibacterial screening showedthat L. plantarum NS (9) produced inhibitory zone againts the five indicator bacteria from a supernatant,whereas N and P supernatant were not produced inhibitory zone. This result indicated that inhibition.produced at 6 hours of incubation and were increased to simultaneously with increasing of bacteria growth.The highest antibacterial activity against E. coli, B. cereus and L.monocytogenes were produced at the endof the exponential growth phase (12 -15 hours incubation) while against S. aureus and S. typhimuriumATCC 14028 at 21 and 24 hour of incubation, respectively. The antibacterial activity also was increased tosimultaniously with increasing of acid total (1.350 to 4.050%) and decreasing of pH value (6-4) duringgrowth of bacteria.
Identification of Antioxidant Compounds Structure Large-Leafed Mangrove Fruit Sudirman, Sabri; Nurjanah, Nurjanah; Jacoeb, Agoes Mardiono
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19, No 2 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (541.187 KB) | DOI: 10.17844/jphpi.v19i2.13452

Abstract

Antioxidants are compounds that can inhibit or prevent the oxidation of the easily oxidized substrate.One of the plants as a potential source of bioactive compounds and antioxidant activity is large-leafedmangrove (Bruguiera gymnorrhiza). This plant is commonly found in the Pacific region of Southeast Asia,Ryukyu Islands, Micronesia and Polynesia (Samoa) to subtropical regions of Australia and has been usedby the society. This study aimed to determine the bioactive compounds structure of large-leafed mangrovehas the highest antioxidant activity. The compound structure prediction was done by Nuclear MagneticResonance (NMR). The compound structure in the selected antioxidant fractions are flavonol, glikosilfalvonand flavon. Those three compounds are flavonoid compound which has a great role as the one that hasantioxidant activity in large-leafed mangrove fruit.
Identification of Antioxidant Compounds Structure Large-Leafed Mangrove Fruit
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19, No 2 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (541.187 KB) | DOI: 10.17844/jphpi.v19i2.13452

Abstract

Antioxidants are compounds that can inhibit or prevent the oxidation of the easily oxidized substrate.One of the plants as a potential source of bioactive compounds and antioxidant activity is large-leafedmangrove (Bruguiera gymnorrhiza). This plant is commonly found in the Pacific region of Southeast Asia,Ryukyu Islands, Micronesia and Polynesia (Samoa) to subtropical regions of Australia and has been usedby the society. This study aimed to determine the bioactive compounds structure of large-leafed mangrovehas the highest antioxidant activity. The compound structure prediction was done by Nuclear MagneticResonance (NMR). The compound structure in the selected antioxidant fractions are flavonol, glikosilfalvonand flavon. Those three compounds are flavonoid compound which has a great role as the one that hasantioxidant activity in large-leafed mangrove fruit.
Characteristics of Amino Acid, Fatty Acid and Mineral of Sea Hare Manulang, Benny; Purwaningsih, Sri; Azrifitria, Azrifitria
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19, No 2 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (682.208 KB) | DOI: 10.17844/jphpi.v19i2.13462

Abstract

Dolabella auricularia are found in the waters of Indo - Pacific and has active compound in health,which until now is still limited information about nutritional content from sea hare. The aim of this researchwere to determine morphometric and chemical characteristic D. auricularia which includes the proximate,amino acids, fatty acids and minerals. The composition of fatty acid were measured by gas chromatography(GC), amino acids were measured by high performanced liquid chromatography (HPLC), and mineral wasmeasured by atomic absorption spectrophotometer (AAS). The sea hare contained 9 essential amino acidsand 6 non essential amino acids. The highest essential amino acid was arginine (1.61%) while the highestnon essential amino acids was glycine (3.02%). Sea hare contained 26 fatty acids such as saturated fattyacids 5.33%, monounsaturated fatty acids 2.11% and polyunsaturated fatty acids 4.10%. The high mineralwas calcium 68100 mg/kg.
Characteristics of Amino Acid, Fatty Acid and Mineral of Sea Hare
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19, No 2 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (682.208 KB) | DOI: 10.17844/jphpi.v19i2.13462

Abstract

Dolabella auricularia are found in the waters of Indo - Pacific and has active compound in health,which until now is still limited information about nutritional content from sea hare. The aim of this researchwere to determine morphometric and chemical characteristic D. auricularia which includes the proximate,amino acids, fatty acids and minerals. The composition of fatty acid were measured by gas chromatography(GC), amino acids were measured by high performanced liquid chromatography (HPLC), and mineral wasmeasured by atomic absorption spectrophotometer (AAS). The sea hare contained 9 essential amino acidsand 6 non essential amino acids. The highest essential amino acid was arginine (1.61%) while the highestnon essential amino acids was glycine (3.02%). Sea hare contained 26 fatty acids such as saturated fattyacids 5.33%, monounsaturated fatty acids 2.11% and polyunsaturated fatty acids 4.10%. The high mineralwas calcium 68100 mg/kg.
Toxicity Sub chronic Water Extract Meretrix meretrix Linnaeus In Vivo on Sprague dawley Rats Apriandi, Azwin; Tarman, Kustiariyah; Sugita, Purwantiningsih
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19, No 2 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (683.82 KB) | DOI: 10.17844/jphpi.v19i2.13464

Abstract

Meretrix meretrix is one of the shells of sea water are widely utilized by people as food. This clamalso has many properties and benefits, so in this study tested the effect of the water extract of Meretrixmeretrix against blood chemistry profile Sprague Dawley rats with the method (OECD 413: 2009). Based onobservations obtained growth, feed intake, weight of liver and kidney in normal conditions. Levels of urea,creatinine, cholesterol between the control mice treated with A/0.1 and A/1 were not significantly different(p> 0.05) while the levels of bilirubin and albumin between control mice treated with A/0.1 and A/1 resultssignificantly different (p<0.05), but all blood chemistry parameters tested is still in the normal category.
Toxicity Sub chronic Water Extract Meretrix meretrix Linnaeus In Vivo on Sprague dawley Rats
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19, No 2 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (683.82 KB) | DOI: 10.17844/jphpi.v19i2.13464

Abstract

Meretrix meretrix is one of the shells of sea water are widely utilized by people as food. This clamalso has many properties and benefits, so in this study tested the effect of the water extract of Meretrixmeretrix against blood chemistry profile Sprague Dawley rats with the method (OECD 413: 2009). Based onobservations obtained growth, feed intake, weight of liver and kidney in normal conditions. Levels of urea,creatinine, cholesterol between the control mice treated with A/0.1 and A/1 were not significantly different(p> 0.05) while the levels of bilirubin and albumin between control mice treated with A/0.1 and A/1 resultssignificantly different (p<0.05), but all blood chemistry parameters tested is still in the normal category.

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