Jurnal Pengolahan Hasil Perikanan Indonesia
https://jurnal.ipb.ac.id/index.php/jphpi
<p><strong>Jurnal Pengolahan Hasil Perikanan Indonesia (JPHPI)</strong>, formerly known as Buletin Teknologi Hasil Perikanan, was established in 1996 at the Department of Aquatic Product Technology. Since 2010, the publication of JPHPI has been jointly managed by the Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI). </p> <p>JPHPI publishes issue articles <strong>monthly</strong> focusing on biochemical aspects of fisheries, biotechnology for fisheries, food processing, raw material characteristics, and aquatic product quality. Beginning with Volume 27 Number 1 (2024), <strong>each issue will publish 7 articles</strong>.</p> <p>JPHPI is accredited by the Ministry of Research and Technology under the Decree Number 85/M/KPT/2020. <strong>JPHPI </strong> has been listed in <a href="https://suggestor.step.scopus.com/progressTracker/index.cfm?trackingID=D114DCE4A81F2373"><strong>Scopus</strong></a>,<strong> <a href="https://essentials.ebsco.com/search/eds/details/jurnal-pengolahan-hasil-perikanan-indonesia?query=Jurnal%20Pengolahan%20Hasil%20Perikanan%20Indonesia&requestCount=0&db=edsdoj&an=edsdoj.b56709ee6dfa4e7d897a184ea59d7bf6">EBSCO</a></strong>, <strong><a href="https://doaj.org/toc/2354-886X?source=%7B%22query%22%3A%7B%22filtered%22%3A%7B%22filter%22%3A%7B%22bool%22%3A%7B%22must%22%3A%5B%7B%22terms%22%3A%7B%22index.issn.exact%22%3A%5B%222303-2111%22%2C%222354-886X%22%5D%7D%7D%2C%7B%22term%22%3A%7B%22_type%22%3A%22article%22%7D%7D%5D%7D%7D%2C%22query%22%3A%7B%22match_all%22%3A%7B%7D%7D%7D%7D%2C%22from%22%3A0%2C%22size%22%3A100%7D">DOAJ</a>, <a href="http://sinta2.ristekdikti.go.id/journals/detail?id=787">Science and Technology Index (SINTA)</a>, <a href="http://garuda.ristekdikti.go.id/journal/view/233">Garuda</a>, <a href="https://asean-cites.org/aci_search/journal.html?b3BlbkpvdXJuYWwmaWQ9MTEyMjI">ASEAN Citation Index (ACI)</a>, </strong>and<a href="https://scholar.google.com/citations?user=RLjOlfIAAAAJ&hl=id"><strong> Google Scholar</strong></a>.</p>Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)en-USJurnal Pengolahan Hasil Perikanan Indonesia2303-2111<p>Authors who publish with this journal agree to the following terms:</p> <ol type="a"> <li class="show">Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a <a href="https://creativecommons.org/licenses/by/3.0/" target="_new">Creative Commons Attribution License</a> that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.</li> <li class="show">Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.</li> </ol>Peningkatan stabilitas oksidatif minyak mata tuna dengan metode purifikasi dan penambahan natural astaxanthin (NAst)
https://jurnal.ipb.ac.id/index.php/jphpi/article/view/48961
<p>Fish oil is a rich source of long-chain polyunsaturated fatty acids (LCPUFA) that are essential for human health. These fatty acids, specifically eicosapentaenoic acid (EPA, C20:5 n-3) and docosahexaenoic acid (DHA, C22:6 n-3), have been shown to provide numerous health benefits.Tuna eye stands out for its exceptional DHA content, which allows it to be refined into tuna eyes oil. The disadvantage of tuna eye oil is its susceptibility to oxidative damage.Astaxanthin, a carotenoid pigment, exhibits robust antioxidant properties and suppresses lipid peroxidation, thereby preventing oxidative damage. The objective of this research is to identify the optimal concentration of astaxanthin and the most suitable refined tuna eye oil based on quality parameters and oxidative stability.The purification of tuna oil was accomplished through a process that involved neutralization with 16<sup>o</sup>Be NaOH, followed by bleaching with 5% magnesol.The subsequent combination of refined tuna eye oil with shrimp shells was carried out at concentrations of 0%, 0.2%, 0.4%, and 0.6% astaxanthin.The parameters that were examined included free fatty acids, peroxide value, p-anisidine, and total oxidation.The outcomes of the study indicated that the refining process of tuna oil through neutralization and bleaching resulted in a free fatty acid content of 0.33±0.08%, a peroxide value of 4.12±0.82 meq/kg, a p-Anisidine value of 2.83±0.22 meq/kg, and a total oxidation of 11.08±1.62 meq/kg. The IC<sub>50</sub> value of astaxanthin was found to be 14.14 ppm. The optimal concentration of astaxanthin for addition was determined to be 0.6%, resulting in a free fatty acid content of 1.03±0.05%, a peroxide value of 8.08±0.14 meq/kg, an anisidine value of 9.12±0.02 meq/kg, and a total oxidation value of 25.29±0.31 meq/kg. Among these values, the total oxidation value showed the smallest change after 60 days of storage, and the utilization of purification techniques and incorporation of astaxanthin may enhance the oxidative stability of tuna oil during storage.</p>Nurmaida NurmaidaBustami IbrahimWini Trilaksani
Copyright (c) 2024 Nurmaida Nurmaida, Bustami Ibrahim, Wini Trilaksani
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2024-01-242024-01-242728910310.17844/jphpi.v27i2.48961Pengaruh waktu pemanasan dan pengasaman terhadap kadar albumin ekstrak ikan gabus
https://jurnal.ipb.ac.id/index.php/jphpi/article/view/46448
<p>Snakehead fish, specifically the Channa striata species, are known to have an abundance of albumin. However, there is limited information available regarding alterations in the properties of snakehead fish extracts that have undergone high heat and acid treatment. This presents a compelling research area for further exploration and study. The aim of this study was to determine the optimal portion of the fish and to examine the effect of heating and acidification time on albumin concentration in snakehead fish. The method employed in this study involved heating samples at 70 °C for 0, 15, and 30 min and subjecting them to acidification at pH 1, 4, and 7. The extraction process was conducted using centrifugation at a speed of 6,000 rpm for 60 minutes, followed by absorbance measurement at a wavelength of 280 nm using a UV-Vis spectrophotometer to evaluate the properties of protein extracts.The relationship between albumin levels and protein levels is one of direct proportionality.According to recent studies, snakehead fish extract is a safe and effective topical treatment for skin conditions, with a pH level ranging from 4.5 to 6.5. Furthermore, snakehead meat is a rich source of albumin, containing approximately 22.4 mg of protein per 100 g. The absorbance exhibited a more substantial rise at a temperature of 70<sup>o</sup>C over a 15-minute period and in a highly acidic environment (pH 1.0). Snakehead fish protein extract is less stable and more susceptible to denaturation than standard bovine serum albumin (BSA).</p>Renni YuniatiRahma Yulia NurtariAlviona Denti AnnaafiTangkas Mukti PrigunaVinka Dwi AnggitaNovi KusumaningrumIndah SaraswatiMuslimin MusliminFarmaditya Eka PutraHardian Hardian
Copyright (c) 2024 Renni Yuniati, Rahma Yulia Nurtari, Alviona Denti Annaafi, Tangkas Mukti Priguna, Vinka Dwi Anggita, Novi Kusumaningrum, Indah Saraswati, Muslimin Muslimin, Farmaditya Eka Putra, Hardian Hardian
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2024-01-312024-01-3127210411110.17844/jphpi.v27i2.46448Karakteristik ikan tandipang (Dussumeiria acuta) asap
https://jurnal.ipb.ac.id/index.php/jphpi/article/view/43821
<p>Smoking is a process that involves both the use of drying techniques and the addition of chemical compounds derived from the burning of wood with the aim of enhancing the durability of fish. The objective of this study was to evaluate the chemical makeup and ensure the safety of consuming smoked rainbow sardines, while considering the varying concentrations and soaking periods of liquid smoke. The experimental approach employed was a factorial randomized block design with three replicates. The variables investigated were the concentrations of liquid smoke (1%, 3%, and 5%) and the duration of soaking time (15, 30, 45, and 60 min). The evaluated parameters included proximate, phenol, formaldehyde, PAHs, and TPC. The proximate results of the liquid smoked raibow sardine showed a water content of 8.61-28.89%; ash 4.37-6.20%; fat 1.91-6.75%; and protein 62.21-81.56%. The chosen course of action was determined by the outcomes of the hedonic test, specifically the preference score for the taste of smoked fish. A liquid smoke concentration of 3% and soaking time of 45 min yielded the highest score of 7.2. The chemical composition of the smokedrainbow sardine fish chosen for analysis consisted of a water content of 23.77%, ash content of 5.64%, fat content of 4.99%, protein content of 76.33%, phenol content of 0.356%, and PAHs and formaldehyde levels both below detectable limits (< 0.1 ppb and < 0.003%, respectively). The liquid smoke concentration used in the treatment was 3% and the soaking time was 45 min.</p>Dyah Ayu RakhmayeniTatty YuniartiSukarno SukarnoAdham Prayudi
Copyright (c) 2024 Dyah Ayu Rakhmayeni, Tatty Yuniarti, Sukarno Sukarno, Adham Prayudi
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2024-01-312024-01-3127211212310.17844/jphpi.v27i2.43821Potensi antioksidan dari teripang berunok (Paracaudina australis)
https://jurnal.ipb.ac.id/index.php/jphpi/article/view/46969
<p>Sea cucumbers contain active compounds with antioxidant potential. Transparent sea cucumbers, specifically the <em>Paracaudina australis</em> species, can be found in Indonesia.The factors that impact the extraction outcomes include the duration of extraction, the type of solvent utilized, and the quantity of samples extracted.</p> <p>The objective of this research was to identify the ideal duration for extracting see-through sea cucumber in order to optimize yield parameters and antioxidant inhibitory activity.The process of extracting transparent sea cucumbers was conducted using methanol as a solvent at time intervals of 48, 72, and 96 hours. The analysis involved the examination of various parameters, including the percentage of berries, yield, phytochemical tests, and antioxidant activity using the Ferric Reducing Antioxidant Power (FRAP) method, employing a completely randomized design, which involved a variety of extraction times. The study's findings indicated that the majority of body parts that were beveled were composed of 88% stomach contents and 12% skin and flesh. Transparent sea cucumber comprises various bioactive components, including flavonoids, terpenoids, steroids, saponins, alkaloids, and phenolics, with an extraction time of 96 h, which resulted in the highest yield (7.90 %) and demonstrated the strongest antioxidant activity, with an IC<sub>50</sub> value of 648.24 ppm. The antioxidant activity of transparent sea cucumber after various extraction times was categorized as very weak.</p>Mery SukmiwatiRahman KarnilaDea Arsifah Putri
Copyright (c) 2024 Mery Sukmiwati, Rahman Karnila, Dea Arsifah Putri
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2024-02-022024-02-0227212413110.17844/jphpi.v27i2.46969Karakteristik fisikokimia dan mutu hedonik es krim dengan penambahan bubur rumput laut
https://jurnal.ipb.ac.id/index.php/jphpi/article/view/48012
<p><em>Kappaphycus alvarezii</em> is commonly utilized in a range of culinary applications, one of which is the production of ice cream<em>. K. alvarezii</em> in ice cream typically takes the form of carrageenan and flour, serving as an emulsifier and stabilizer. The primary objective of this study was to evaluate the physicochemical properties and level of consumer acceptance of ice cream formulations that incorporated various concentrations of <em>K. alvarezii</em> slurry.The preparation of ice cream involves incorporating <em>K. alvarezii</em> slurry at different concentrations, including 0%, 3.69%, 7.09%, 10.27%, 13.25%, and 16.03%.The following parameters were measured: overrun, melting rate, viscosity, total solids, pH, and hedonics. Hedonic tests were conducted to evaluate the attributes of appearance, aroma, taste, and texture.The findings demonstrated a substantial impact (<em>p</em><0.05) of <em>K. alvarezii</em> slurry added to ice cream at varying concentrations on the overrun, melting rate, viscosity, and total solid content, as well as the hedonic test parameters. However, there was no significant difference observed in the pH valueThe following characteristics of ice cream have been reported: an overrun value ranging from 45.98% to 80.89%; a melting rate of 5.21 to 8.55 minutes; viscosity of 42.55 to 79.00 dpa's; a solid total of 46.90% to 53.53%; and a pH value of 5.74 to 5.88.The outcome of the hedonic assessment for ice cream indicated its visual appeal with a score of 6.68-7.55, its aroma with a range of 5.90-7.43, its flavor with a value of 6.30-7.75, and texture with a range of 5.83-7.68.</p>Irman IrawanAdlina ArdhanawinataUswatun KhasanahSeftylia DiachantyIta Zuraida
Copyright (c) 2024 Irman Irawan, Adlina Ardhanawinata, Uswatun Khasanah, Seftylia Diachanty, Ita Zuraida
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2024-02-022024-02-0227213214110.17844/jphpi.v27i2.48012Pengaruh proses autoklaf dalam pembuatan bubuk udang windu (Penaeus monodon) dan puffing snack hipoalergenik
https://jurnal.ipb.ac.id/index.php/jphpi/article/view/50620
<p>Shrimp, a seafood item belonging to the crustacean family, is a leading cause of food allergies owing to its high concentration of allergenic proteins, particularly tropomyosin. Shrimp may be processed into an intermediate product in the form of shrimp powder, which serves as an additional ingredient in ready-to-eat preparations, imparting a unique shrimp flavor.In the course of processing, food constituents can experience transformations that may lead to alterations in allergenicity. The objective of this study was to assess the effect of autoclave heating on the chemical composition, dissolved protein, protein molecular weight profile, allergenic protein bands, and allergenicity level of shrimp powder, and to explore the feasibility of using this powder in hypoallergenic puffing snack products. Shrimp powder was prepared through a series of autoclaving trials with durations of 5, 10, and 15 min, in addition to a control group consisting of untreated raw shrimp, which was subsequently utilized to create hypoallergenic puffed snacks. The testing conducted comprised of measurements for dissolved protein levels through the use of the Bradford method, molecular weight analysis through SDS-PAGE electrophoresis, examination of allergenic protein bands via immunoblotting, and assessment of allergenicity levels with the help of a crustacea ELISA kit. This study revealed that altering the autoclaving time had a significant impact on the chemical makeup of shrimp powder, including the dissolved protein and protein molecular weight, as well as the presence of allergen bands and allergenicity. The optimal shrimp powder in terms of reducing allergenicity is the variant that has been treated with an autoclave for 5 minutes and has an allergen content of 7.84 milligrams per gram of protein. This is the most effective option for reducing the risk of allergic reactions in shrimp sensitive individuals. The processing of raw shrimp into shrimp powder using autoclave treatment resulted in a significant reduction in allergenicity, from 98% to an undisclosed level. The incorporation of shrimp powder in puffed snacks, subjected to autoclave treatment for a period of 5 min, demonstrated a significant reduction in allergen levels, reaching up to 99%. The application of shrimp powder derived from heating in an autoclave for 5 min to puffing snacks has been shown to effectively decrease the allergenicity of snacks.</p>Nur Lili Nia WulanNurheni Sri PalupiFeri KusnandarNur Wulandari
Copyright (c) 2024 Nur Lili Nia Wulan, Nurheni Sri Palupi, Feri Kusnandar, Nur Wulandari
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2024-02-032024-02-0327214215810.17844/jphpi.v27i2.50620Proksimat dan profil asam amino kerang bulu (Anadara antiquata) asal Desa Ohoiletman Kabupaten Maluku Tenggara
https://jurnal.ipb.ac.id/index.php/jphpi/article/view/43226
<p>Southeast Maluku Regency in Maluku Province has not effectively harnessed the potential of feather clams, which are marine organisms that are rich in nutritional content. The primary objective of this study was to assess the proximate, morphometric, yield, and amino acid composition of feather clam meat and to conduct a comprehensive battery of tests, including proximate analysis, morphometry, and amino acid content analysis using high-performance liquid chromatography (HPLC).). The purpose of these experiments was to acquire a more comprehensive knowledge of the properties of the samples.The specific values of feather clams are as follows: water content, 77.79%; protein, 13.08%; fat, 5.33%; ash, 1.82%; and carbohydrates, 1.98%.The typical measurement for shellfish is 5.25 cm for length, 4.58 cm for width, and 3.48 cm for height, with an average weight of 46.81 g and a yield of 2.53%. Amino acids can be grouped into 18 different types, nine of which are essential amino acids and the remaining nine are non-essential. Lysine, at a concentration of 5.03%, is the most abundant essential amino acid.</p>Adrianus Orias Willem KayaMartha Loana WattimenaEsterlina Elisabeth Elsina Martha NanlohySherly Lewerissa
Copyright (c) 2024 Adrianus Orias Willem Kaya, Martha Loana Wattimena, Esterlina Elisabeth Elsina Martha Nanlohy, Sherly Lewerissa
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2024-02-062024-02-0627215917310.17844/jphpi.v27i2.43226