Jurnal Pengolahan Hasil Perikanan Indonesia

Karakteristik minyak belut (Monopterus albus) asap dari Desa Barania, Kabupaten Sinjai dengan metode pengasapan berbeda

2024-03-23T13:19:25+07:00

Eels, specifically the species Monopterus albus, hold significant nutritional value for human consumption, as they are rich in protein and minerals.Eel is a rich source of omega-3 and omega-6 fatty acids, which are essential for maintaining optimal brain, heart, and immune system function. The objective of this study is to investigate the quantity and chemical structure of smoked eel oil that has been prepared using a cold and liquid smoking process. The extraction of eel oil involves the application of the dry rendering technique, which employs heat sourced from smoked materials. The extraction of smoked eel oil involves two methods: the cold smoked method, which involves a temperature of 30-60°C for approximately 4 hours, and the liquid smoke method, which involves a temperature of 120-150°C for approximately 2 hours.The application of gas chromatography-mass spectrometry (GC-MS) for the examination of fatty acid makeup. The findings of the study revealed that the greatest yield (8%) was obtained from liquid smoked eel oil.Cold-smoked eel oil primarily comprises linoleic acid, which constitutes 22.96% of its overall composition. A total of 17 different fatty acids make up the remaining percentage of the oil. Meanwhile, the composition of liquid smoked eel oil is comprised of 15 different fatty acids, with palmitic acid being the most prevalent at 36.56%.

Aktivitas antioksidan dan total fenol rumput laut Sargassum sp. dari Perairan Simeulue Aceh

2024-03-23T13:19:26+07:00

Sargassum sp. is a type of seaweed that proliferates naturally in the waters of Indonesia, such as those surrounding Simeulue in the Aceh Province. Sargassum comprises a range of bioactive compounds, including phenols, that exhibit antioxidant properties. The utilization of Sargassum sp. in the waters of Simeulue by the local community has not been documented, and there are no scientific reports available on the total phenol content and antioxidant activity of this particular seaweed. The primary objective of this study was to investigate the antioxidant properties and total phenol content of Sargassum sp., a seaweed species found in the water of Simeulue. The research methodology encompassed seaweed sampling, followed by the preparation and extraction of seaweed samples, phytochemical testing, and the determination of total phenol content and antioxidant activity of the seaweed samples. The analysis of the relationship between total phenol content and DPPH antioxidant activity of Sargassum was conducted using the linear regression technique. The study findings indicate that the levels of total phenols and antioxidant activity in the seaweed genus Sargassum (S. muticum, S. binderi, S. crassifolium, S. granuliferum, and S. fluitans) collected from Simeulue waters exhibited diverse results. Total phenolics in the sample ranged from 7.45-9.02 mg GAE/g, with the highest amount found in S. binderi and the lowest in S. fluitans. Similarly, antioxidant activity varied from 74.7-152.4 μg/mL, and the highest levels were observed in S. binderi, while the lowest were found in S. fluitans. Correlation analysis (R² = 0.9059) indicated that the antioxidant activity of the seaweed genus Sargassum was strongly associated with the total phenol content. The findings of this research indicate that the five varieties of Sargassum seaweed present in the waters of Simeulue exhibit considerable antioxidant activity (74.7-152.4 μg/mL), suggesting their potential use as antioxidants.

Karakterisasi nanokalsium tulang ikan kakap merah (Lutjanus malabaricus) dengan variasi waktu ekstraksi

2024-03-23T13:19:27+07:00

Calcium (Ca) is a vital macronutrient required by the body. An inadequate calcium intake may result in bone health issues. One source of calcium is the red snapper fish bone waste. The optimal absorption of calcium in the body occurs when it is present in a minute form, especially in the form of nanocalcium.The primary objective of this study was to establish the optimal extraction time for generating nanocalcium from red snapper fishbone flour, taking into account the moisture content, particle size, and yield. The extraction of nanocalcium from red snapper fish bone flour was accomplished using a solution of NaOH 1N (1:3) with extraction times of 30, 60, and 90 min. The chemical composition, yield, particle size, calcium, and phosphorus content of red snapper fish bone flour were assessed.The analysis of red snapper fish bone nanocalcium included evaluations of moisture content, particle size, yield, and nanokalsium structure. The particle size was determined using a Particle Size Analyzer (PSA), whereas the nanocalcium structure was examined using a Scanning Electron Microscope (SEM). The data obtained from the research revealed that the red snapper fish bone flour had a yield of 85.57%, particle size of 1,029.69 nm, moisture content of 5.52%, ash content of 78.82%, protein content of 18.11%, fat content of 2.02%, calcium content of 20.07%, and phosphorus content of 9.95%. The most effective treatment for producing nanocalcium from red snapper fish bones with a moisture content of 3.63%, yield of 6.94%, and particle size of 440.3 nm is the 90-minute extraction process.

Karakteristik mutu dan kandungan senyawa volatil bekasam cumi-cumi dengan lama fermentasi yang berbeda

2024-03-23T13:19:28+07:00

Squid, commonly known as Uroteuthis chinensis, is highly esteemed in Indonesia for both its delectable flavor and distinctive texture.The transformation of squid into bekasam not only prolongs its shelf life but also enhances its nutritional content. The objective of this study was to identify the optimal fermentation period for squid tamarind by evaluating its chemical quality characteristics, lactic acid bacterial count, sensory attributes, and volatile compound content. The preparation of fermented squid bekasam involves immersing the squid in a saline solution containing 15% salt and incorporating 40% (w/w) rice carbohydrate, which was then subjected to fermentation. The duration of the fermentation process is a critical factor to consider when producing bekasam because it has a direct impact on the quality of the final product. The investigative technique employed was an experimental laboratory strategy employing a completely randomized design (CRD) with three distinct fermentation durations: 3, 5, and 7 days, with each replicate repeated three times. The data were analyzed using appropriate statistical tests. Parametric data were analyzed using ANOVA and Tukey's HSD follow-up test, while non-parametric data were analyzed using the Kruskal-Wallis and Mann-Whitney tests. The variables assessed included moisture content, pH, total lactic acid bacteria (LAB), sensory evaluation, and volatile compound content. Fermented squid bekasam that has been allowed to ferment for 3 days has been found to yield the best results, with the following parameters: a moisture content of 62.11%, a pH level of 4.07, a total lactic acid bacteria count of 9.05 log cfu/g, and a hedonic test score within the confidence interval of 3.75<µ<4.05. The results of this study demonstrate that the fermentation process used to produce fermented squid bekasam for three days is optimal for achieving the desired characteristics. The predominant volatile compounds were esters, alcohols, and amines, while other identified compounds included acids, aldehydes, ketones, terpenoids, carotenoids, sesquiterpenoids, phenylpropanoids, aromatic carbonates, and carbonyls. The findings of this study reveal that the process of fermenting squid into bekasam products requires a period of three days to yield high-quality fermented squid bekasam products.

Karakteristik papain soluble collagen gelembung renang ikan manyung dengan variasi praperlakuan alkali dan rasio ekstraktan

2024-03-23T13:19:30+07:00

Collagen is a crucial biomaterial in multiple sectors of Indonesia, yet its procurement remains heavily reliant on imports. Catfish swim bladders are considered valuable sources of collagen. It is crucial to optimize the extraction process to obtain a higher yield, which is influenced by variables such as the pretreatment time and sample-to-extractant ratio. This study aimed to maximize the duration of alkali soaking and investigate the influence of various alkali types and extractant-to-sample ratios on collagen extraction from sea catfish swim bladders. This study was comprised of two phases. The first phase involved determining the optimal soaking time in an alkaline solution (KOH). The second phase involved papain-soluble collagen extraction for 48 h, with variations in alkali (KOH and NaOH 0.05 M) and sample-to-extractant ratios (1:10, 1:20, 1:30, w/v). Papain enzyme at 5,000 U/g in 0.5 M acetic acid was utilized as the extractant. The parameters analyzed included fish proportion, proximate amino acids, protein concentration, yield, thermal stability, functional groups, molecular weight, and zeta potential. The data indicate that the sea catfish swim bladder possesses a percentage of 4.08%, and its protein content is 33.58±0.11%. The bladder contains characteristic amino acids, such as proline (29.2 mg/g), alanine (28.9 mg/g), and hydroxyproline (18.18 mg/g). The most suitable duration for alkali soaking using potassium hydroxide (KOH) was determined to be 6 h. Furthermore, the most effective method for extracting papain-soluble collagen involved alkali pretreatment using sodium hydroxide (NaOH) for 6 h with a sample extractant ratio of 1:20 (w/v). The yield of collagen obtained was 35.31±0.65%, which displayed characteristic amide groups (A, B, I, II, and III), an electrophoresis pattern consisting of α1, α2, and β, a maximum transition temperature of 33.06°C, and a zeta potential of +32 mV.

Potensi ulvan dari Ulva lactuca sebagai sumber antioksidan

2024-03-23T13:19:31+07:00

Ulva lactuca is a type of marine macroalga that produces a sulfated hydrocolloid known as ulvan, which has been identified as a potent antioxidant. This finding suggests that the U. lactuca cell wall has potential applications in the development of antioxidant-rich products. This study aimed to investigate the influence of heating time in an autoclave (15 and 20 min at 121 °C) on the yield, sugar and sulfate contents, and antioxidant activity of ulvan. The yield of ulvan, as well as the sugar and sulfate contents, were determined using graphimetric and spectrophotometric techniques, respectively, and the functional groups and antioxidants of the dried extract were analyzed using Fourier Transform Infrared Spectroscopy (FTIR) and the 1,1-Diphenyl-2-picrylhydrazyl (DPPH) method, respectively. The analysis was conducted on the oven-dried samples. Ulvan can be obtained by extracting it at a temperature of 121 °C for 15 min; ulvan extraction yielded a percentage of 1.98, with a total sugar content of 46.06±0.16% and a sulfate content of 21.53±1.16%. Infrared spectroscopy revealed the presence of wavenumbers 850 and 790 cm^-1, which are indicative of the presence of ulvans. DPPH assay yielded an IC₅₀ value of 469 ppm, which was categorized as a relatively weak antioxidant.

Karakteristik fisikokimia serbuk minuman jahe merah instan dengan penambahan rumput laut (Kappaphycus alvarezii)

2024-03-23T13:19:31+07:00

The addition of Kappaphycus alvarezii to red ginger (Zingiber officinale var. rubrum) drink, as a source of fiber, imparts another functional value to the beverage, particularly as a body warmer. The primary objective of this study was to evaluate the effect of incorporating K. alvarezii seaweed on the physicochemical properties and consumer acceptance of instant red ginger drink. The research methodology adopted for this study was a completely randomized design (CRD), which incorporated various treatment percentages of seaweed pulp (0, 20, 40, 60, and 80%) to examine the yield, viscosity, whiteness, solubility, chemical composition, pH, and hedonic tests. The results of this study demonstrated that the incorporation of K. alvarezii did not have a substantial impact (p>0.05) on panelists' preference ratings for aroma, taste, and viscosity, except for color. However, it exhibited a considerable influence (p<0.05) on the viscosity, solubility, degree of whiteness, pH, water content, ash, and crude fiber. The physicochemical characteristics of K. alvarezii red ginger drink powder include viscosity ranging from 1.3 to 9.2 centipoise, whiteness degree ranging from 64.82% to 76.82%, solubility ranging from 99.46% to 99.69%, moisture content ranging from 1.33% to 2.86%, ash content ranging from 0.41% to 0.62%, crude fiber ranging from 4.15% to 5.62%, and pH ranging from 6.30 to 7.05.The moisture and ash content of the product conformed to the standards set forth in the SNI for powdered beverages. The results of the consumer hedonic test indicate that the product has a color rating of 4.20-5.30, an aroma rating of 4.20-4.80, a taste rating of 4.37-5.20, and a viscosity rating of 4.57-5.00.