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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 40 Documents
Search results for , issue " Vol 20, No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3)" : 40 Documents clear
Charactheristic of Lindur Fruit Starch and the Application as Edible Film Bunga, Selvanda Moreine; Jacoeb, Agoes Mardiono; Nurhayati, Tati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20, No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3)
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (303.351 KB) | DOI: 10.17844/jphpi.v20i3.19764

Abstract

Bruguiera gymnorhiza fruit has potential as raw material for edible film production, because itsavailability in nature is quite abundant and has a quite high amylose and amylopectin content (31.56% and26.17%, respectively). The purpose of this study were to determined the physic and chemical charactersof B. gymnorrhiza fruit starch and to determined the physic characters of edible film added by glycerol asplasticizer and biopolymers (carrageenan and pectin). The edible film production was conducted by usingcommercial starch of B. gymnorrhiza fruit and B. gymnorrhiza fruit starch from North Halmahera. Thefirst stage of this study was characterized of lindur starch by microscopic and chemical composition. Thesecond stage is preparation of edible film contained by 4% starch, 0.4%, 0.5%, 0.6% carrageenan, 0.4%, 0.5%,0.6% pectin, 1% glycerol, subsequently the edible film was characterized by microscopic and mechanicproperties. The results showed that the thickness value of edible film ranged between 0.11–0.125 mm, thetensile strength value around 1.469-3.132 Kgf/cm2, percent of elongation around 8.38-19.6%, and watervapor transmission rate ranged around 0.0145–0.01775 g/s.m2.
Charactheristic of Lindur Fruit Starch and the Application as Edible Film
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20, No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3)
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (303.351 KB) | DOI: 10.17844/jphpi.v20i3.19764

Abstract

Bruguiera gymnorhiza fruit has potential as raw material for edible film production, because itsavailability in nature is quite abundant and has a quite high amylose and amylopectin content (31.56% and26.17%, respectively). The purpose of this study were to determined the physic and chemical charactersof B. gymnorrhiza fruit starch and to determined the physic characters of edible film added by glycerol asplasticizer and biopolymers (carrageenan and pectin). The edible film production was conducted by usingcommercial starch of B. gymnorrhiza fruit and B. gymnorrhiza fruit starch from North Halmahera. Thefirst stage of this study was characterized of lindur starch by microscopic and chemical composition. Thesecond stage is preparation of edible film contained by 4% starch, 0.4%, 0.5%, 0.6% carrageenan, 0.4%, 0.5%,0.6% pectin, 1% glycerol, subsequently the edible film was characterized by microscopic and mechanicproperties. The results showed that the thickness value of edible film ranged between 0.11–0.125 mm, thetensile strength value around 1.469-3.132 Kgf/cm2, percent of elongation around 8.38-19.6%, and watervapor transmission rate ranged around 0.0145–0.01775 g/s.m2.
The Optimization of Frying Process of Tumpi-tumpi from Milkfish used Response Surface Methodology Syahrul, Syahrul; Syarief, Rizal; Hermanianto, Joko; Nurtama, Budi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20, No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3)
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (384.03 KB) | DOI: 10.17844/jphpi.v20i3.19762

Abstract

Tumpi-tumpi is a traditional food from South and West Sulawesi (ethnic Bugis-Makassar) using fishas raw material. The quality parameters of tumpi-tumpi, especially in terms of oil absorption, color andtexture were affected by the condition of the frying process (including the percentage of coating materials,temperature and frying time). This study was aimed to assess the production technology of the tumpi-tumpithrough frying process optimization of deep fat frying using Design Expert 7.0® software with ResponseSurface Methodology (RSM) Box-Behnken Design producing an optimal response. The results showed thatthe response of color (L value, ohue) and texture (hardness, cohesiveness) of tumpi-tupi were significantlyinfluenced by the percentage of coating materials as well as frying temperature and time. The optimizationusing software Design Expert 7.0® with RSM Box-Behnken produced the optimal processing formula of1.5% coating materials, 150oC frying temperature and 30 s frying time produced the tumpi-tumpi withproperties as follows: 62.25 of L (lightness) value indicating a bit light, 78.73 of ohue indicating yellow redcolor, 15407.60 gs hardness reflecting moderat hardness and 0.51 g/g cohesiveness impressing slight chewy.
The Optimization of Frying Process of Tumpi-tumpi from Milkfish used Response Surface Methodology
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20, No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3)
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (384.03 KB) | DOI: 10.17844/jphpi.v20i3.19762

Abstract

Tumpi-tumpi is a traditional food from South and West Sulawesi (ethnic Bugis-Makassar) using fishas raw material. The quality parameters of tumpi-tumpi, especially in terms of oil absorption, color andtexture were affected by the condition of the frying process (including the percentage of coating materials,temperature and frying time). This study was aimed to assess the production technology of the tumpi-tumpithrough frying process optimization of deep fat frying using Design Expert 7.0® software with ResponseSurface Methodology (RSM) Box-Behnken Design producing an optimal response. The results showed thatthe response of color (L value, ohue) and texture (hardness, cohesiveness) of tumpi-tupi were significantlyinfluenced by the percentage of coating materials as well as frying temperature and time. The optimizationusing software Design Expert 7.0® with RSM Box-Behnken produced the optimal processing formula of1.5% coating materials, 150oC frying temperature and 30 s frying time produced the tumpi-tumpi withproperties as follows: 62.25 of L (lightness) value indicating a bit light, 78.73 of ohue indicating yellow redcolor, 15407.60 gs hardness reflecting moderat hardness and 0.51 g/g cohesiveness impressing slight chewy.
Effect of Extraction Methods on Characteristic of SodiumAlginate from Brown Seaweed Sargassum fluitans Maharani, Annisa Ajeng; Husni, Amir; Ekantari, Nurfitri; Maharani, Annisa Ajeng; Husni, Amir; Ekantari, Nurfitri
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20, No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3)
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (172.138 KB) | DOI: 10.17844/jphpi.v20i3.19768

Abstract

Alginate is a primary metabolite that is needed in food and non food industries. Alginate extractionmethod of seaweed affect on viscosity and yield of the alginate. This study aimed to determine the effect ofextraction methods on characteristic and quality of sodium alginate Sargassum fluitans and the extractioncost needed. This study used two different extraction methods which wereacid alginate method and calciumalginate method. Quality parameters observed include yield, moisture content, ash content, viscosity,pH, whiteness index, and functional group analysis, also extraction cost analysis. The results showed thatalginate extraction of S. fluitans by alginic acid method produced better sodium alginate quality than usingcalcium alginate method, but the cost higher. Sodium alginate produced by alginic acid method had highviscosity (127.17±11.50 cps) with yield 9.95±0.31%. The moisture and ash content of the product was low or9.35±0.31% and 21.88±0.41%, respectively.
Effect of Extraction Methods on Characteristic of SodiumAlginate from Brown Seaweed Sargassum fluitans
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20, No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3)
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (172.138 KB) | DOI: 10.17844/jphpi.v20i3.19768

Abstract

Alginate is a primary metabolite that is needed in food and non food industries. Alginate extractionmethod of seaweed affect on viscosity and yield of the alginate. This study aimed to determine the effect ofextraction methods on characteristic and quality of sodium alginate Sargassum fluitans and the extractioncost needed. This study used two different extraction methods which wereacid alginate method and calciumalginate method. Quality parameters observed include yield, moisture content, ash content, viscosity,pH, whiteness index, and functional group analysis, also extraction cost analysis. The results showed thatalginate extraction of S. fluitans by alginic acid method produced better sodium alginate quality than usingcalcium alginate method, but the cost higher. Sodium alginate produced by alginic acid method had highviscosity (127.17±11.50 cps) with yield 9.95±0.31%. The moisture and ash content of the product was low or9.35±0.31% and 21.88±0.41%, respectively.
Tyrosinase Inhibitor and Antioxidant Activity of Seaweed Powder from Fresh and Dried Sargassum plagyophyllum Arifianti, Ayun Erwina; Anwar, Effionora; Nurjanah, Nurjanah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20, No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3)
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (161.325 KB) | DOI: 10.17844/jphpi.v20i3.19769

Abstract

Sargassum plagyophyllum from Sargassaceae family contains various bioactive compounds, namelyphlorotannin which is reported as an antioxidant and tyrosinase inhibitor. Tyrosinase inhibitor andantioxidant activity from seaweed powder that obtained from seaweed’s slurry have not been reported.Thus, this study was aimed to obtain the best seaweed slurry and powder from Sargassum plagyophyllumbased on tyrosinase inhibitor and antioxidant activity, so it can be used as active substance in skinlightening cosmetic formula. Sargassum plagyophyllum which prepared fresh and dried was processedinto seaweed slurry and lyophilization to form powder. Antioxidant activity which was determined by2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method found the IC50 values of ascorbic acidwas 0.0035 mg/mL; fresh slurry 27.31 mg/mL; dried slurry 41.13 mg/mL; fresh powder 2.21 mg/mL; anddried powder 13.18 mg/mL. Moreover, the tyrosinase inhibitory activity which was measured by enzimaticreaction with L-tyrosine as substrate found IC50 values kojic acid 0.0076 mg/mL; fresh powder 4.97 mg/mL;and dried powder 11.35 mg/mL. Seaweed powder obtained from fresh ingredient is the most optimal resultbased on its tyrosinase inhibitor and antioxidant activity, thus potential to be developed further as activesubstance for lightening cosmetic formula.
Tyrosinase Inhibitor and Antioxidant Activity of Seaweed Powder from Fresh and Dried Sargassum plagyophyllum
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20, No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3)
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (161.325 KB) | DOI: 10.17844/jphpi.v20i3.19769

Abstract

Sargassum plagyophyllum from Sargassaceae family contains various bioactive compounds, namelyphlorotannin which is reported as an antioxidant and tyrosinase inhibitor. Tyrosinase inhibitor andantioxidant activity from seaweed powder that obtained from seaweed’s slurry have not been reported.Thus, this study was aimed to obtain the best seaweed slurry and powder from Sargassum plagyophyllumbased on tyrosinase inhibitor and antioxidant activity, so it can be used as active substance in skinlightening cosmetic formula. Sargassum plagyophyllum which prepared fresh and dried was processedinto seaweed slurry and lyophilization to form powder. Antioxidant activity which was determined by2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method found the IC50 values of ascorbic acidwas 0.0035 mg/mL; fresh slurry 27.31 mg/mL; dried slurry 41.13 mg/mL; fresh powder 2.21 mg/mL; anddried powder 13.18 mg/mL. Moreover, the tyrosinase inhibitory activity which was measured by enzimaticreaction with L-tyrosine as substrate found IC50 values kojic acid 0.0076 mg/mL; fresh powder 4.97 mg/mL;and dried powder 11.35 mg/mL. Seaweed powder obtained from fresh ingredient is the most optimal resultbased on its tyrosinase inhibitor and antioxidant activity, thus potential to be developed further as activesubstance for lightening cosmetic formula.
Characteristics of Sardin Fish Oil (Sardinella sp .) Resulted from Stratified Purification Dari, Dini Wulan; Astawan, Made; Suseno, Sugeng Heri
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20, No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3)
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (196.133 KB) | DOI: 10.17844/jphpi.v20i3.19766

Abstract

Fish oil production in Indonesia is not only directly sourced from fish raw materials, but also could beprocessed from by-products of canning and fish meal through purification process. The result of purificationwith one process was not satisfy yet for the parameter oxidation quality. Therefore, fish oil from by-productsof fish meal needs to be purified more intensively, such as stratified purification. The aim of this study wasto improve the quality of fish oil from by-product through stratified purification. The multilevel purificationof once purification (P1), twice purification (P2), and three times purification (P3) gives varying results onphysical properties, oxidation parameters, and fatty acid profiles. The color of the brightest fish oil was foundin sample P2, the lowest density was found in sample P3 (0.63 g /cm3), the highest yield was in P1 sample(44.42%), FFA was lowest in P3 sample (0.37%), The lowest PV was in the P1 sample (25.59 meq / kg),the lowest TOTOX was in the P1 sample (48.11 meq / kg), and the highest PUFA content in the fatty acidcomposition was found in sample P2 (37.02%). Purified sardine oil from by-products of fish meal conductedby three-stage purification, which parameters have met the criteria of IFOS 2014 standards, while for PV,AnV, and TOTOX parameters have met IFOMA standards.
Characteristics of Sardin Fish Oil (Sardinella sp .) Resulted from Stratified Purification
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20, No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3)
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (196.133 KB) | DOI: 10.17844/jphpi.v20i3.19766

Abstract

Fish oil production in Indonesia is not only directly sourced from fish raw materials, but also could beprocessed from by-products of canning and fish meal through purification process. The result of purificationwith one process was not satisfy yet for the parameter oxidation quality. Therefore, fish oil from by-productsof fish meal needs to be purified more intensively, such as stratified purification. The aim of this study wasto improve the quality of fish oil from by-product through stratified purification. The multilevel purificationof once purification (P1), twice purification (P2), and three times purification (P3) gives varying results onphysical properties, oxidation parameters, and fatty acid profiles. The color of the brightest fish oil was foundin sample P2, the lowest density was found in sample P3 (0.63 g /cm3), the highest yield was in P1 sample(44.42%), FFA was lowest in P3 sample (0.37%), The lowest PV was in the P1 sample (25.59 meq / kg),the lowest TOTOX was in the P1 sample (48.11 meq / kg), and the highest PUFA content in the fatty acidcomposition was found in sample P2 (37.02%). Purified sardine oil from by-products of fish meal conductedby three-stage purification, which parameters have met the criteria of IFOS 2014 standards, while for PV,AnV, and TOTOX parameters have met IFOMA standards.

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