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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 21 Documents
Search results for , issue " Vol 22, No 1 (2019): Jurnal Pengolahan Hasil Perikanan" : 21 Documents clear
Supplementation of Skipjack Roe Protein Concentrate (RPC) Into Breastfeeding Complimentary Foods Rieuwpassa, Frets Jonas; Santoso, Joko; Trilaksani, Wini
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22, No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (230.996 KB) | DOI: 10.17844/jphpi.v22i1.25883

Abstract

Protein malnutrition in toddler is a problematic issue in Indonesia. Inclusion of roe protein concentrate (RPC) from skipjack in the breastfeeding complimentary foods of or infant foods can be an alternative to solve the protein malnutrition. This research was aimed to analyze the organoleptic score, nutritional facts and functional properties of the infant food supplemented with the RPC. Six different formulations (F1-F6) were prepared. The F2 formula was considered as the best formula. The infant food prepared using this formula contained 19.43% of protein and was higher than the control and the commercial product. The food also contained nutrition as required by the Indonesian National Standard (SNI) and Food and Agriculture Organization (FAO) standard. Furthermore, the functional properties of the infant food was comparable to that of the commercial and control product.
Effect of Pectin on the Characteristics of Edible Film from Skin Gelatin of Red Snapper (Lutjanus argentimaculatus) Nurdiani, Rahmi; Yufidasari, Hefti Salis; Sherani, Joys Sandralina
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22, No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (245.374 KB) | DOI: 10.17844/jphpi.v22i1.25896

Abstract

The aim of this research was to determine the effect of addition of pectin on characteristics of edible film from gelatin of red snapper (Lutjanus argentimacalatus) skin. Concentration of pectin used were 0%, 0.2%, 0.4%, 0.6%, 0.8% and 1%. Water content, thickness, tensile strength, elongation, and the transmition rate of the water vapor of edible film were analysed. Results from analysis of variance showed that different concentration of pectin significantly affected (P<0.05) on the water content, thickness, tensile strength, elongation, and transmition rate of water vapor of edible film. Therefore, it was suggested that addition of 0.6% of pectin showed a good quality of edible film and in accordance with the Japan International Standard (JIS).
Characterization of the oil from the abdomen part of smoked catfish (Pangasius hypophthalmus) processing by-product Diharmi, Andarini; Ayu, Dewi Fortuna; Ali, Akhyar
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22, No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (39.862 KB) | DOI: 10.17844/jphpi.v22i1.25897

Abstract

Smoke catfish (Pangasius hypophthalmus) processing place produces waste in the form of fish entrails. Abdominal fat is the main component of fish entrails and is a source of fish oil. This study was aimed to determine the physicochemical characteristics and composition the catfish abdominal fat. The oil was extracted by rendering the abdominal fat at 70°C for 5 h followed up by purification through bentonite and active charcoal. Crude catfish oil was observed to be semi-solid in texture, yellow and fishy. The purification improved the characteristics of the fish oil. The purified fish oil was white and less fishy. Furthermore, the purification step reduced the free fatty acid content, the acid number and peroxide value up to 11; 4 and 3 fold, respectively. Palmitic, stearic and myristic acid dominated saturated fatty acid group, representing 26.22; 5.06 and 2.85% of the total fat, respectively. Meanwhile, oleic and linoleic represented 40.14 and 19.97 of the total fat, respectively and were the dominant fatty acid of the unsaturated fatty acid group.
Hydroxyapatite Production from Cuttlebone as Bone Scaffold Material Preparations Henggu, Krisman Umbu; Ibrahim, Bustami; Suptijah, Pipih
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22, No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (3326.708 KB) | DOI: 10.17844/jphpi.v22i1.25869

Abstract

The increasing production of cuttlefish has been associated with the increasing of by-product waste particularly cuttlebone. Cuttlebone is known to contain an inorganic element in form of calcium carbonate(CaCO3) which can be utilized as a source of calcium oxide (CaO) for hydroxyapatite synthesis. This study was aimed to determine the physicochemical characteristics of the cuttlebone and the optimum calcination temperature for CaO extraction and hydroxyapatite synthesis. This study was divided into three steps. Firstly, analysis of the cuttlebone physicochemical properties; secondly, extraction and characterization of the CaO with different calcination temperature (500°C, 600°C, 700°C for 6 hours); and thirdly, hydroxyapatite synthesis using a combination of hydrothermal method at 200°C 6 hours and different calcination treatments (800°C, 900°C, 1,000°C for 1 hour). The results showed that the cuttlebone contained moisture 3.54±0.11%,lipid 0.32±0.19%, protein 4.78±0.23%, carbohydrate 5.29±0.02%, and ash 89.61±0.26. The main element of the ash was CaCO3 aragonite characterized by the high absorption at wavelengths of 1,795; 1,507;1,083; 871; 713 and 700 cm-1. The calcination treatment of 700°C produced the highest amount of CaO. The hydroxyapatite produced with a combination of hydrothermal and calcination temperature 1,000°Chad calcium phosphate ratio (Ca/P) 1.66, crystalline level 90.10%, amorphous level 9.90% and particles morphology of rod-shaped.
Feasibility Study of The Small and Medium-Sized Enterprises Fisheries Processing Unit and Their Mackerel Tuna Pindang Product in Banyuwangi Anggraeni, Dian; Nurjanah, Nurjanah; Asmara, Diah Asih; Hidayat, Taufik
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22, No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (170.688 KB) | DOI: 10.17844/jphpi.v22i1.25870

Abstract

Development of fisheries commodities to fulfill people needs could be achieved by creating of small and medium-sized enterprises (SMEs). This study was aimed to evaluate the feasibility of processing units and quality of mackerel tuna pindang product in a SME. The feasibility of the processing units was investigated through a survey and interview, while the product quality was determined based on the chemical composition, histamine and microbial test. The analyses showed that many deviations including 19 minor, 8 major, 28 serious and 22 critical deviations were occurred in the SME. These deviations suggest that the SME did not meet the regulation required by the government and was included in the Group D. Furthermore, the histamine and microbial levels indicate the product has been severely contaminated.
Effects of Liquid Smoke Concentrations on The Characteristics of Smoked Cuttelfish Widiastuti, Indah; Herpandi, Herpandi; Ridho, Muhammad; Arrahmi, Nafa Ya’la
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22, No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (174.506 KB) | DOI: 10.17844/jphpi.v22i1.25871

Abstract

Cuttlefish is a seasonal and highly perishable fishery commodity. Accordingly, processing is needed to increase the shelf life of the cuttlefish. Fish smoking using liquid smoke has been widely used for processing. This study was aimed to determine the effect of liquid smoke concentration on the quality of smoked cuttlefish product. Four liquid smoke concentrations (0%, 6%, 12%, and 18%) were compared and the product quality was evaluated based on the chemical properties and sensory evaluation. The results showed that liquid smoke significantly affected the moisture and phenol content but the ash, protein, lipid and cholesterol content were not different. The different in liquid smoke concentration also did not significantly affect the sensory properties of the smoked cuttlefish. The chemical analysis revealed the polyunsaturated fatty acids were dominant in the smoked cuttlefish as compared to the monounsaturated fatty acids and the saturated fatty acids (34.4% vs 22.7% vs, 27.0%, respectively)
DNA Mini-Barcodes as A Molecular Marker for Various Hairtail Fish Products Traceability Abdullah, Asadatun; Nurilmala, Mala; Sitaresmi, Kinanti Permata
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22, No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (492.61 KB) | DOI: 10.17844/jphpi.v22i1.25874

Abstract

Hairtail fishery is an important fishery commodity with high economic value as export commodity. Authentication based on DNA mini-barcodes can be applied to overcome seafood fraud and to support Indonesian traceability system. This study was aimed to design species-specific primers of DNA minibarcodes and authentication of various processed hairtail fish products such as smoked, baked, fried, canned, and boiled. Analytical method applied PCR-based of cytochrome c oxidase 1 (COI) full length andmini-barcodes. Mini-barcode primer specific for hairtail (Trichiurus lepturus) successfully amplified DNA of processed hairtail fish. The BLAST analysis showed the samples were identified as Trichiurus sp. and T. lepturus with homology level of 91% to 100%. Phylogenetic analysis showed the processed sample (LC dan LD) were in the same group with T. lepturus.
The Quality Changes of Milkfish (Chanos chanos Forsk.) as Influenced by Different Heat Processing Methods Dewi, Eko Nurcahya; Purnamayati, Lukita; Kurniasih, Retno Ayu
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22, No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (513.673 KB) | DOI: 10.17844/jphpi.v22i1.25875

Abstract

Milkfish (Chanos chanos Forsk.) contain high protein, particularly lysine as an essential amino acid and Polyunsaturated Fatty Acid (PUFA). High temperature processing namely frying, steaming, and high pressure steaming will reduce the quality of protein and lipid. The aimed of this study was to determine the quality of protein and lipid of milkfish in different processing methods. Samples processed in the form of fried,steamed, and steamed in high pressure milkfish and fresh milkfish as control. Furthermore, the parameters are moisture content, dissolved protein, lysine, free fatty acids, functional groups, and microstructure. The results demonstrated different treatments significantly affected the decreased in the protein and PUFA quality of milkfish. Frying process of milkfish led to significant changes in moisture content, dissolved protein,lysine and the free fatty acids. Fried milkfish had lowest moisture content, dissolved protein, lysine, and free fatty acid were as followed 34.95%, of 0.70%, 1.65% and 6.71%, respectively. The frying process decreased the quality of milkfish protein however did not produce trans fatty acids based on functional group analysis using Fourier Transform Infra-Red (FTIR). The different heating process resulted in the changed of milkfish muscle’s structure. The structure of fresh and steamed milkfish muscle was more compact than milkfish steamed in high pressure product.
Anticancer Activity of Spirulina Cultivated in Walne and Organic Media Sirait, Putriana Sari; Setyaningsih, Iriani; Tarman, Kustiariyah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22, No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (365.088 KB) | DOI: 10.17844/jphpi.v22i1.25876

Abstract

Spirulina is Cyanobacteria containing active components which is potentially showing anticancer activity. The purposes of this study were to determine anticancer activity and selectivity of crude extractsof Spirulina cultured using Walne and organic media, and to detect the apoptosis. The stages of this study included cultivation and harvesting of Spirulina, active components extraction, anticancer test and apoptosisdetection. Anticancer activity was determined using MTT assay. The crude extracts of Spirulina from Walne and organic cultures contained active components of alkaloids, flavonoids, steroids, and saponins. Theseextracts were not toxic to normal breast cells (MCF-12a), but showed cytotoxic activity in breast cancer cells (MCF-7). The crude extract of Spirulina from Walne culture had IC50 value of 36.23 ppm and selectivity index 30.07, while the IC50 of organic culture was 117.78 ppm and selectivity index 7.17. Detection of apoptosis with Hoechst dye 33342 showed the apoptotic activity of Spirulina crude extract against MCF-7 cells.
Biofilm Density on the Electrode is Positively Correlated with the Bioelectricity of the Microbial Fuel Cell of Fisheries Wastewater Ibrahim, Bustami; Uju, Uju; Mukti, Alvindo Chrisna
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22, No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (203.376 KB) | DOI: 10.17844/jphpi.v22i1.25880

Abstract

Microbial fuel cell (MFC) is a bioreactor utilizing bacteria as electrocatalysts to convert bioenergy from biomass into electrical energy. The aim of this research were to determine the effects of the electrode distance on the bacterial density and the electrical value generated by the MFC as well as to evaluate the ability of MFC in reducing the pollutant. Single chamber MFC system with various electrode distances including 2 cm, 4 cm, and 6 cm were assembled. The wastewater of fish pindang processing was used as the mediumfor the MFC. The results showed that the distance had no effect on the biofilm density of the electrode and the reduction of the wastewater pollutant load. However, the distance affected the electrical value of theMFC. Biofilm density on the MFC electrode after 120 hours was 0.65-6.46 CFU/ cm2. The highest voltage was obtained from the 6 cm electrode distance with the voltage 0.38±0.01 V. Positive correlation (R2 = 0.99)between microbial density and electricity produced at the cathode was observed, but weak at the anoda (R2 = 0.47). The MFC system could decrease the BOD value up to 50.78% and COD up to 33.29%, however the TAN value was increased to 6 mg/L.

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