Jurnal FishtecH
Published by Universitas Sriwijaya
ISSN : 23036936     EISSN : 26561913
Jurnal FishtecH merupakan jurnal yang memuat karya ilmiah berupa hasil penelitian, studi kepustakaan, gagasan, aplikasi teori dan kajian kritis dibidang pengolahan hasil perikanan dan perairan secara luas. Penekanan pada kata secara luas sebagai interprestasi pada arti hasil perikanan dan perairan, bahwa objek kajian tidak hanya terfokus pada ikan semata melainkan seluruh biota yang berada di perairan.
Articles 104 Documents
Uji Aktifitas Anti Mikroba Ekstrak Ethanol Daun Mangrove Api-Api (Avecennia Marina) Pada Total Mikroba san Staphylococcus Epidermidis Ikan Pinekuhe Palawe, Jaka Frianto Putra; Cahyono, Eko; Karimela, Ely John
Jurnal FishtecH Vol 7, No 2 (2018)
Publisher : Jurnal FishtecH

Show Abstract | Original Source | Check in Google Scholar | Full PDF (588.022 KB)

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui aktifitas anti mikroba dari ekstrak ethanol daun mangrove api-api (avecennia marina) terhadap total mikroba dan staphylococcus epidermidis yang di isolasi dari ikan pinekuhe. Penelitian ini dibagi dalam dua tahap yaitu ekstraksi dengan metode maserasi menggunakan pelarut ethanol 57% hasil destilasi dari minuman captikus dan uji aktifitas anti mikroba metode kertas cakram Kirby Bauer. Metode penelitian yang digunakan yaitu metode penelitian eksperimental dengan rancangan acak lengkap dengan parameter konsentrasi ekstrak yaitu 0%, 20%, 40%, 60%, 80% dan kontrol positif kloroamfenikol. Analisis data menggunakan uji normalitas metode Chi square dan dilanjutkan dengan uji nonparametrik Kruskal Wallis. Hasil pengujian aktifitas anti mikroba terhadap total mikroba tidak menunjukan adanya pengaruh nyata, sedangkan terhadap staphylococcus epidermidis menunjukan adanya pengaruh nyata dengan tingkat kepercayaan 95%. Pengaruh tertinggi yaitu pada konsentrasi 80% dengan diameter zona bening rata-rata yaitu 11,67 mm dan terendah yaitu pada konsentrasi 20% dengan diameter zona bening rata-rata yaitu 8,33 mm. Penelitian ini membuktikan bahwa hasil metabolit sekunder daun mangrove api-api yang dikstrak menggunakan ethanol memiliki senyawa aktif  yang bersifat antibakteri  terhadap staphylococcus epidermidis.
Komposisi Kimia Hidrolisat Protein Jeroan Ikan dengan Konsep Autolisis Menggunakan Enzim Internal pada Ikan Suhandana, Made
Jurnal FishtecH Vol 7, No 2 (2018)
Publisher : Jurnal FishtecH

Show Abstract | Original Source | Check in Google Scholar | Full PDF (511.055 KB)

Abstract

Penelitian ini bertujuan untuk menganalisis komposisi asam amino yang terkandung pada hidrolisat protein jerona ikan yang di autolisis menggunakan enzim internal pada ikan. Hidrolisis protein jeroan ikan optimum terjadi pada suhu 60°C dengan waktu 4 jam. Hasil analisis menunjukkan bahwa kadar protein hidrolisat protein jeroan ikan sebesar 54,36%. Hidrolisat jeroan ikan yang diautolisis menggunakan enzim internal memiliki kandungan sebesar 18,12%.  Proses defatting sangat dibutuhkan untuk menurunkan kandungan lemak pada bahan baku sehingga proses hidrolisis bisa berjalan dengan baik. Hidrolisat protein jeroan ikan mengandung beberapa jenis asam amino seperti histidin, treonin, prolin, tirosin,leusin, asam aspartat, lisin, glisin, argini, alanin, valin, isoleusin, fenilalanin, asam glutamat dan serin. Kadar asam amino yang paling tinggi adalah asam glutamat yang diikuti oleh leusin. Asam amino yang paling rendah adalah tirosin
Kajian Terhadap Pola Pertumbuhan Udang Galah (Macrobrachium rosenbergii) di Sungai Ogan Sumatera Selatan Sofian, Sofian; Sari, Yulia Puspita
Jurnal FishtecH Vol 7, No 2 (2018)
Publisher : Jurnal FishtecH

Show Abstract | Original Source | Check in Google Scholar | Full PDF (456.963 KB)

Abstract

Penelitian ini bertujuan untuk mengetahui kelimpahan, komposisi ukuran dan pola pertumbuhan udang galah (Macrobrachium resenbergii) pada habitat perairan Sungai Ogan yang terletak di Kabupaten Ogan Ilir, Provinsi Sumatera Selatan. Penelitian ini merupakan penelitian eksplorasi dengan metode survei. Data primer utama dalam penelitian ini adalah ukuran panjang total dan bobot udang galah. Hasil penelitian didapatkan jumlah total udang galah sebanyak 127 ekor yang didominasi oleh udang galah betina sebanyak 83 ekor dan 44 ekor jantan. Ukuran sebaran  bobot dan panjang udang galah betina terdapat 8 kelas dengan nilai tertinggi yaitu 53 gram dan 18,2 cm. Sedangkan sebaran bobot dan panjang udang galah jantan terdapat 7 kelas dengan nilai tertinggi  297 gram dan 27 cm. Hubungang panjang dan bobot menunjukkan bahwa pola pertumbuhan udang galah pada habitat Sungai Ogan yaitu bersifat alometri negatif (b <3) yang artinya pertumbuhan panjang lebih cepat dari pertumbuhan bobot. Secara keseluruhan hasil tangakapan udang galah didominasi oleh udang muda yang seharusnya dapat tumbuh lebih besar lagi. Oleh karena itu, untuk menjaga kelestarian populasi udang galah di perairan Sungai Ogan, Kabupaten Ogan Ilir, Provinsi Sumatera Selatan diperlukan pemahaman pada nelayan sekitar tentang ukuran udang galah layak tangkap.
Ekstraksi dan Karakterisasi Gelatin Tulang Tuna Pada Berbagai Konsentrasi Enzim Papain Cahyono, Eko; Rahmatu, Rostiati; Ndobe, Samliok; Mantung, Asriaty
Jurnal FishtecH Vol 7, No 2 (2018)
Publisher : Jurnal FishtecH

Show Abstract | Original Source | Check in Google Scholar | Full PDF (493.395 KB)

Abstract

Gelatin adalah sejenis protein yang dapat diekstraksi dari tulang dan kulit ikan maupun hewan lainnya. Gelatin bersifat mudah larut dalam air, pada suhu ±71 ºC gelatin akan tercampur secara homogen. Penelitian bertujuan untuk mengetahui pengaruh berbagai konsentrasi enzim papain dalam perendaman tulang ikan tuna. Analisis data dilakukan menggunakan analisis ragam (Anova) dengan uji-F. Hasil analisis menunjukkan rendemen gelatin tertinggi 1.50% pada konsentrasi enzim papain 16% dan rendemen gelatin teredah sebesar 1.39% pada konsentrasi enzim papain 24%. Berdasarkan hal ini dapat dikatakan bahwa konsentrasi enzim papain sebesar 16% v/w dapat meningkatkan rendemen gelatin yang dihasilkan.
Pengaruh Jenis Ikan dan Metode Pemasakan terhadap Mutu Abon Ikan Anwar, Chairil -
Jurnal FishtecH Vol 7, No 2 (2018)
Publisher : Jurnal FishtecH

Show Abstract | Original Source | Check in Google Scholar | Full PDF (469.048 KB)

Abstract

Fish is one source of animal protein that is widely consumed by society, is easy to get, and the price is cheap. But fish quickly experience the process of decay. Therefore, fish preservation should be known to all levels of society. One of the products of fish processing through the process of preservation is abon. Abon fish is a type of preserved food made from fish that are seasoned, processed by boiling, frying and pressing or separating oil. The resulting product has a soft shape, good taste, distinctive smell, and has a long-lasting power. This study aims to examine the effect of fish species and the method of cooking fish meat is the steaming and boiling treatment of the quality of fish produced abon. The results showed that fish species had a significant effect (P ? 0,01) on protein content, moisture content, fat content, ash content and color organoleptic value, and not significant (P> 0,05) to yield, the organoleptic value of texture, aroma, and flavor. The method of cooking fish meat was very significant (P ? 0,01) to protein content, fat content and not significant (P> 0,05) to yield, water content, ash content, the organoleptic value of texture, aroma, color, and flavor. The interaction between fish species and cooking method of fish meat had no significant effect (P> 0,05) on all parameters except on yield of abon fish produced.
PENGARUH JENIS PELARUT TERHADAP KLOROFIL DAN SENYAWA FITOKIMIA DAUN KIAMBANG (Salvinia molesta Mitchell) DARI PERAIRAN RAWA UNSRI Ernaini, Yaya; Supriadi, Agus; Rinto, Rinto
Jurnal FishtecH Vol 1, No 1 (2012)
Publisher : Jurnal FishtecH

Show Abstract | Original Source | Check in Google Scholar | Full PDF (483.585 KB)

Abstract

The objective of this research was to know effect of solvent (NaHCO3 0,5% and MgCO3 0,03%) and Tween 80 (0,5%, 1%, and 1,5%) to obtain the chlorophyll and phytochemical compounds of kiambang leaves. The research used factorial randomized block design with two treatments and each treatment was replicated three times. The treatments were  the type of solvent (NaHCO3 0.5% and MgCO3 0.03%) and the concentration of Tween 80 (0.5%, 1% and 1.5%). The parameters of research were total chlorophyll content, water dissolve chlorophyll, phytochemichal, colour intensity (Hunter a, Hunter b, and Lightness), and colour stability. The result showed that the average of total chlorophyll ranges from 10.261 mg/L to 16.435 mg/L, water dissolve chlorophyll ranges from 4.503 mg/L to 5.739 mg/L, Hunter a ranges from -2.8 to -4.667, Hunter b ranges from +6.1 to +14.6, Lightness ranges from 29.4 to 34.067. Phytochemical compounds of kiambang leaves were alkaloid, fenol, and saponin. The colour stability test of kiambang leaves by using NaHCO3 0.5% and Tween 80 1.5% indicated the best colour stability during four weeks storage in aerobic condition.   Keyword: kiambang extract, chlorophyll, phytochemical
EFISIENSI DAN IDENTIFIKASI LOSS PADA PROSES PENGOLAHAN TERASI UDANG REBON (Acetes sp) DI DESA BELO LAUT KECAMATAN MUNTOK BANGKA BELITUNG Andriyani, Erta Afriza; Yuliati, Kiki; Supriadi, Agus
Jurnal FishtecH Vol 1, No 1 (2012)
Publisher : Jurnal FishtecH

Show Abstract | Original Source | Check in Google Scholar | Full PDF (584.046 KB)

Abstract

The objective of this research was to study the efficiency and identification on each processing of terasi shrimp and recommendation to repaired. The research was conducted from August 2009 until July 2012 in Belo Laut village, Bangka Belitung Province. The objective of this research was to study the efficiency, to identify losses during the processing of terasi and to formulate recommendations for process improvement. Laboratory analysis was conducted in Bioprocess Laboratory at Chemical Enginering, Enginering Faculty, Sriwijaya University. Parameters observed were the contents of water, ash, protein, fat, and carbohydrate.. The data were analysed descriptively. The results showed that the efficiency was 35.73%. Based on Pareto diagram, the improvement priority which need to be done is for the dominant loss of shrimp that is wasted on the salinity (36.76%), left on the machine (26.47%), and wasted on drying I (16.18%). The cause-effect diagram analysis shows that the causing factor of the dominant loss come from equipment and human/worker factors. The results of laboratory on nutrient composition terasi showed that average water content (wb) was 35.21%, protein content (db) was 37.88%, fat content (db) was 1.85%, ash content (db) was 9.35%, and carbohydrate content (db) was 50.94%.
HIDROLISIS PROTEIN TINTA CUMI-CUMI (Loligo sp) DENGAN ENZIM PAPAIN Kurniawan, Kurniawan; Lestari, Susi; R. J., Siti Hanggita
Jurnal FishtecH Vol 1, No 1 (2012)
Publisher : Jurnal FishtecH

Show Abstract | Original Source | Check in Google Scholar | Full PDF (435.616 KB)

Abstract

The objective of this research were to know yield, protein content, free α-amino nitrogen, degree of hydrolysis, and amino acid of the result hydrolysis of ink protein squid (Loligo sp) with papain enzyme. The research used the method completely randomized design with two replications of the treatment factors, the difference in the concentration of the papain enzyme (0%, 1%, 2%, 3%, 4%, 5%, and 6%). The parameters of research were yield, protein content, free α-amino nitrogen, degree of hydrolysis, and amino acids. The results of research showed that differences in the concentration papain enzyme significant effect on the value of yield, protein content, free α-amino nitrogen, and degree of hydrolysis. Yield ranges from 78.05% to 88.61%, protein content from 28.90 mg/ml to 36.31 mg/ml, free α-amino nitrogen from 0.49 mg/ml to 10.99 mg/ml, the degree of hydrolysis from 0.016 to 0.345, and contains 14 kinds of amino acids of the 15 amino acids analyzed, histidine, arginine, threonine, valine, isoleucine, leucine, phenylalanine, lysine, glutamic acid, aspartic acid, serine, glycine, alanine, and tyrosine. The content of amino acid and degree of hydrolysis highest contained in the P2 treatment (papain enzyme concentration of 2%).
KARAKTERISTIK KIMIA DAN MIKROBIOLOGI SILASE KEONG MAS (Pomacea canaliculata) DENGAN PENAMBAHAN ASAM FORMAT DAN BAKTERI ASAM LAKTAT 3B104 N, Yovitaro Noviana; Lestari, Susi; R.J., Siti Hanggita
Jurnal FishtecH Vol 1, No 1 (2012)
Publisher : Jurnal FishtecH

Show Abstract | Original Source | Check in Google Scholar | Full PDF (308.622 KB)

Abstract

The purposes of this research were to know characteristics of golden snail (Pomacea canaliculata) silage processed chemically and microbiologycal using lactid acid bacteria culture (LAB) 3B104. The research used the Factorial Randomized Block Designed with two factors of treatment and each was replicated three times. The factors were different of percentation formic acid (formic acid 2.5%, 3.0% and 3.5%), without and given lactid acid bacteria (LAB) culture 3B104. The parameters were chemical analysis (pH value, moisture content, ash content, protein content, fat content, carbohydrate, crude fiber) and microbiologycal analysis (Total Plate Count, Salmonella test, Escherischia coli test). The result of this research were different ration of percentage formic acid, without and given lactid acid bacteria culture (LAB) 3B104 had significant effect on pH value, moisture content, protein content, carbohydrate and crude fiber. The average value were pH value after fermentation (4.73-5.46), moisture content (77.98%-81.59%), ash content (2.25%-3.97%), protein content (10.88%-14.54%), fat content (0.45%-0.68%.), carbohydrate content (2.00%-3.70%.), crude fiber (0.56%-1.47%). The highest protein content (14.54%) was found in the treatment of formic acid 3.5% without given lactid acid bacteria culture (LAB) 3B104. The microbiologycal analysis showed total plate count (5.78 log CFU/gr-7.29 log CFU/gr), negative Salmonella and Escherischia coli.   Keyword: golden snail silage, formic acid, lactid acid bacteria (LAB)
Analisis Kandungan Logam Berat (Pb, Hg, Cu dan As) Pada Kerupuk Kemplang Di Desa Tebing Gerinting Utara, Kecamatan Indralaya Selatan, Kabupaten Ogan Ilir Ariansya, Kiki Agus; Yuliati, Kiki; R.J., Siti Hanggita
Jurnal FishtecH Vol 1, No 1 (2012)
Publisher : Jurnal FishtecH

Show Abstract | Original Source | Check in Google Scholar | Full PDF (253.383 KB)

Abstract

The purpose of research was to investigated the heavy metal (Pb, Hg, Cu, and As) content on the kerupuk kemplang (traditional fish cracker) at the North Tebing Gerinting Region, District of South Indralaya, Ogan Ilir Regency.This research was conducted on September until May 2012 the north region Tebing Gerinting, district of South Indralaya, Ogan Ilir regency and Laboratory of Balai Riset dan Standarisasi Industri dan Perdagangan, Palembang.This research used survey method to obtain primary data. The data showed the value of heavy metal content differs, there were fish source (marine fish and fresh water fish),  location (in the roadside and in the village), and drying method (with and without rack) and each sample was replicated two times.  The parameter of observation were conducted on plumbum (Pb), mercury (Hg), copper (Cu) and arsenic (As).The result of the research revealed  that plumbum (Pb) of Kerupuk kemplang with raw material from marine fish  and dried in the roadside with rack had value of plumbum 0,0025 mg/kg and in the roadside without rack had 0,0108 mg/kg. Drying on the village with rack  had 0,005 mg/kg and without rack had 0,0005 mg/kg. Kerupuk kemplang with raw material from freshwater fish and dried in the rack of roadside had value of  plumbum 0,0021 mg/kg and without rack had the value of 0,0055 mg/kg. Drying on the village with rack had 0 mg/kg and without rack had 0,005 mg/kg.  Plumbum’s content on kerupuk kemplang still below the threshold were allowed, had the value of 0,3 mg/kg, but it should be able attention because of its heavy metal that could be accumulated in human’s body especially on kidney, heart and brain.

Page 1 of 11 | Total Record : 104