Jurnal Pengolahan Hasil Perikanan Indonesia

Karakteristik biskuit bayi dengan penambahan tepung jagung manis, tepung kacang merah, dan tepung ikan gabus

Tue, 26 Mar 2024 00:00:00 +0700

Baby biscuit, commonly referred to as weaning food (MPASI), is a type of dietary supplement that is typically consumed by babies aged >6 months, with the addition of water, milk, or directly.MPASI is a food product that comprises carbohydrates, proteins, fats, and other essential nutrients. The goal of diversifying baby biscuits is to provide healthier and more varied options for infants. Sweet corn flour (TJM), which is rich in carbohydrates and vitamin A, is used as an alternative to wheat flour to create more nutritious biscuits for babies. Protein is essential for the development of the baby, and it is crucial to ensure an adequate supply of protein in MPASI by incorporating red bean flour (TKM) and snakehead fish meal (TIG). The research objective of this study was to identify the optimal formula for incorporating TJM, TKM, and TIG into baby biscuits by examining their physicochemical and sensory characteristics.The creation of baby biscuits involved the addition of TJM, TKM, and TIG, resulting in six different formulations: F1 (control), F2 (30:8:2), F3 (30:6:4), F4 (30:4:6), and F5 (30:2:8). The following physicochemical parameters were analyzed: water absorption capacity, solubility, proximate analysis, vitamin A levels, caloric content, and calculation of dietary recommendations. The findings of the study on sensory analysis, which considered the parameters of color, aroma, taste, texture, and overall characteristics, demonstrated that reducing the amount of TKM and increasing the amount of TIG led to an increase in moisture content, ash content, protein content, and vitamin A content in baby biscuits. Conversely, it resulted in a decrease in the water absorption capacity, solubility, fat content, carbohydrate content, and calorie content. According to the results obtained through the use of F2 treatment on baby biscuits, these biscuits exhibited a water absorption capacity of 3.88 ± 0.14 g/g, a solubility of 43.47 ± 0.87%, a calorific value of 450.96 kcal, and a dietary recommendation of 56.37%, all of which were deemed to be the highest among the panelists for all parameters including color, aroma, taste, texture, and overall preference.

Mutu sensori dan keamanan mikrob garam dengan fortifikasi kerang pisau (Solen sp.)

Erfan Febianto, Eka Nurrahema Ning Asih, Kurniyawati Indahsari — Wed, 03 Apr 2024 00:00:00 +0700

The prevalence of hypertension in Indonesia is significant, accounting for approximately 31.4% of the population. This condition is attributed to a range of factors, one of which is excessive consumption of salt. Adopting a diet low in salt or utilizing salt with reduced sodium content may prove effective in mitigating instances of hypertension. Diet salt can be produced through various means, including the fortification method. Razor clams are rich in nutritional content, particularly protein, making them an ideal component for producing fortified salt. The objective of this study was to identify the optimal combination of coarse salt and razor clam flour for crafting fortified salt, considering both sensory and microbial aspects. Therapy entails the use of finely ground coarse salt and clam flour. The table below presents the percentages of salt and razor clam flour in various formulations: F1 (95:5), F2 (90:10), F3 (85:15), F4 (80:20), F5 (75:25), and F6 (50:50). The chemical parameters measured were NaCl, water content, protein, ash, fat, and carbohydrates. The microbial parameter observed was Escherichia coli. Additionally, sensory parameters such as texture, color, aroma, and taste were observed. The results of the organoleptic evaluation indicated that the F6 treatment, comprising a 50:50 ratio, achieved the highest score with a texture value of 7.2, corresponding to a "like" rating; an aroma value of 6.53, equivalent to a "neutral" rating; a color value of 7.2, reflecting a "like" rating; and a taste value of 7.93, corresponding to a "like" rating, all on a scale of 1 to 9. The chemical composition of the most effectively treated fortified salt (F6) comprised NaCl at 52.52%, water content at 6.61%, protein at 42.11%, ash at 46.6%, fat at 0.98%, and carbohydrates at 3.7%.The results of testing microbial and sensory parameters indicate that Treatment F6 (50%:50%) is the most suitable treatment because of its low abundance of E. coli bacteria in all products, which is less than 3 MPN/g.

Kandungan senyawa fitokimia dan aktivitas antifungal ekstrak Padina sp. menggunakan ultrasound assisted extraction terhadap Aspergillus flavus

Nur Hidayah, I Ketut Sumandiarsa, Walian Maimun Alqadiri — Sat, 06 Apr 2024 00:00:00 +0700

Brown algae, Padina sp., possess phytochemical elements that exhibit antifungal properties. This study aimed to determine the best solvent based on the active compound components and antifungal activity of the Padina sp. extract against Aspergillus flavus. The extraction procedure was conducted using an ultrasonic wave-assisted method that involved the use of three solvents: ethanol, methanol, and ethyl acetate. The parameters assessed were the yield percentage, phytochemicals, and antifungal activity. Phytochemical screening was conducted qualitatively, and the antifungal activity against A. flavus was evaluated using the agar well diffusion method. The waters surrounding Panggang Island served as the sampling location for Padina sp., which exhibited a pH of 9, temperature ranging from 28.1°C to 28.9°C, salinity of 31-32 ppm, and dissolved oxygen (DO) level of 6.5 ppm. The ethanol, methanol, and ethyl acetate extracts yielded 20.98±1.54%, while the methanol extract yielded 13.71 ± 5.94 % and 6.67 ± 3.30% of the total yield, respectively.The Padina sp. extract contained various phytochemical compounds, including alkaloids, saponins, steroids, and phenols, when extracted with three different solvents; the methanol extract exhibited the most potent antifungal activity, with an inhibitory zone diameter of 7.21±0.41 mm at a concentration of 30%. Conversely, the ethyl acetate extract at 10% concentration showed the smallest inhibitory zone diameter of 1.17±0.09 mm. Padina sp. extract, obtained from the waters surrounding Panggang Island, demonstrates antifungal activity against A. flavus in the medium category, as evidenced by the presence of four distinct phytochemical compounds.

Karakteristik kimia dan aktivitas antioksidan teripang (Holothuria sp.) segar dan olahan secara tradisional di Papua Barat

Fadiyah Hanifaturahmah, Ratih Dewanti-Hariyadi, Uswatun Hasanah, Mala Nurilmala — Mon, 08 Apr 2024 00:00:00 +0700

Sea cucumbers of the species Holothuria sp. are commonly found in Indonesian waters, particularly in the waters of Papua, and are commonly exported in a dried form for consumption, as they are believed to possess bioactive compounds with health-promoting properties, which may affect the chemical properties and potential biological activity of a food component. The effect of processing sea cucumbers sourced from West Papua waters on their chemical properties and antioxidant activity has not been documented in the existing literature. The objective of this study was to assess the chemical properties and antioxidant potential of raw and conventionally processed sea cucumbers after eliminating their internal organs. Boiled sea cucumbers were prepared by immersing fresh sea cucumbers in seawater and boiling for 15 min. Smoked sea cucumbers, which are sourced from fishermen, are fresh sea cucumbers that have been boiled in seawater for 1.5 to 2 hours, smoked for 8 hours, and dried in the sun for 8 hours. The results of species identification indicate that the fresh and boiled sea cucumbers obtained from the waters of West Papua are Holothuria atra. However, it is challenging to specifically identify smoked sea cucumbers that are classified as Holothuria sp. The water content of sea cucumbers ranges from 10-84%, whereas the protein content ranges from 47-55%. Additionally, the fat content was approximately 3-4%, and the ash content ranges from 27-35%. The water, protein, and fat contents of sea cucumbers diminished following boiling and smoking treatments, while their ash content concurrently increased. The findings of the antioxidant analysis carried out using the DPPH method revealed that fresh sea cucumbers had an IC₅₀ value of 189.3 mg/L, boiled sea cucumbers had an IC₅₀ value of 58.36 mg/L, and smoked sea cucumbers had an IC₅₀ value of 49.28 mg/L. These results suggest that processing sea cucumbers in West Papua can enhance their antioxidant activity.

Aktivitas antibakteri (Pseudomonas aeruginosa dan Staphylococcus aureus) dari ekstrak etanol selada air (Nasturtium officinale)

Tue, 09 Apr 2024 00:00:00 +0700

Bacteria can adversely affect the quality of fishery products and pose a risk of disease in humans. Polyphenolic substances derived from plant extracts are promising sources of natural antimicrobial agents. The objective of this study was to assess the antimicrobial properties of polyphenolic compounds extracted from watercress (Nasturtium officinale) against Staphylococcus aureus and Pseudomonas aeruginosa. Polyphenolic compounds were obtained through maceration using 70% ethanol, and their concentrations were determined using the Folin-Ciocalteu method. Antibacterial activity was assessed using the Kirby-Bauer well diffusion method. The output obtained from the extraction process yielded 21.62±1.55% polyphenol content, amounting to 28.49 mg GAE/g of dry sample. The relationship between the sample concentration and its ability to inhibit bacterial growth was indicated by the results of the antibacterial assay, which revealed a direct proportionality between the two variables. The inhibition zone diameter at a concentration of 1 mg/mL for P. aeruginosa was measured to be 11.13 millimeters, while that for S. aureus it was measured at 8.98 millimeters. Based on these findings, polyphenolic substances derived from watercress can be utilized as natural antibacterial agents.

Kandungan nutrien dan fitohormon rumput laut cokelat dari Perairan Pulau Lemukutan Kalimantan Barat

Tue, 16 Apr 2024 00:00:00 +0700

Lemukutan Island is a small island in the Sungai Raya Islands District, Bengkayang, West Kalimantan. The biodiversity of the waters surrounding this island is particularly rich and diverse, with an abundance of various types of marine life, including seaweeds. Seaweed varieties such as Sargassum polycystum and Padina australis are found in these waters, but their utilization remains limited. Brown seaweed is commonly recognized as a source of plant growth regulators, minerals, and bioactive compounds that exhibit potential biostimulant properties. The goal of this study was to identify the optimal pH (acidic, alkaline, or neutral) for extracting the nutritional and phytohormone contents of S. polycystum and P. australis seaweed obtained from the waters surrounding Lemukutan Island, Bengkayang Regency, West Kalimantan. Extraction of these nutrients from seaweed was performed at various pH levels, including 3, 7, and 9. Extraction was conducted under various pH conditions, including acidic (SA and PA), neutral (SN and PN), and alkaline (SB and PB) conditions. Nutritional content, including nitrogen, phosphorus, and potassium, is typically determined in accordance with standards established by the Association of Official Analytical Chemists (AOAC). Phytohormone analysis was performed using high-performance liquid chromatography (HPLC). The highest N, P, and K levels were 0.14% (SN and PN), 0.03% (SA), and 0.59% (SB), respectively. These data indicate that S. polycystum possesses the highest concentration of nutrients when compared to P. australis. The amounts of the highest phytohormones present in S. polycystum, specifically auxin at 8.40 mg/g and zeatin at 17.99 mg/g, are the highest among the species studied.

Pengendalian cacat fisik ikan sarden kaleng menggunakan metode statistical quality control (SQC)

Ika Astiana, Mahaldika Cesrany, Rosa Hendri Gunawan — Wed, 17 Apr 2024 00:00:00 +0700

Statistical Quality Control (SQC) is a quality management approach that uses statistical methods to resolve issues within an organization. This study aimed to determine the extent of physical damage to the end product in fish canning companies and to enumerate the factors contributing to the issue. The data collection methods employed at one of the fish canning companies in Banyuwangi were interviews, observations, and documentation. The evaluation period spanned three months, during which a total of 30 days was dedicated to the examination process. The item in question was a small-sized can, weighing 155 g, produced during the morning shift. The SQC analysis procedure utilized five instruments: examination sheets, histograms, control charts, Pareto diagrams, and cause and effect diagrams. The investigation outcomes indicated that over a period of 30 days, 3,288,138 sardine cans were produced, yielding 5,664 detected product defects. The proportion of sardine product defects was 77% dented items, 17% scratched products, 5% leaky containers, 0.9% bulging items prior to incubation, and 0.1% bulging products following incubation. A study of the control chart for a period of nine days revealed that the quantity of defective canned goods surpassed the upper control limit on inspection days 4, 5, 7, 14, 17, 20, 24, 25, and 27.The root causes of sardine product defects are (1) the absence of written work instructions in the production room, (2) inadequate machine control, (3) irregular machine maintenance, (4) inflating cans, and (5) negligence on the part of employees in performing their work duties.