Jurnal Pengolahan Hasil Perikanan Indonesia

Nilai gizi, kadar kalsium, dan hedonik nuget ikan pari (Dasyatis sp.) dengan penambahan rumput laut latoh (Caulerpa sp.)

2024-06-28T16:13:43+07:00

The general population favors nuggets as a versatile food item because of their efficient and convenient serving method. Stingray fish nuggets, specifically from the Dasyatis species, are rich in protein and fat. The inclusion of seaweed (Caulerpa sp.) in the nuget product improves its nutritional profile and calcium content, making it a highly recommended element for regular consumption. The objective of this study is to identify the optimal composition of a nugget by combining stingray and seaweed, depending on criteria such as nutritional value, calcium content, and consumer preferences. Research refers to the systematic investigation and study undertaken to acquire new knowledge and understanding. It involves a 4D model, which includes defining the research objectives, designing the research methodology, developing the research findings, and disseminating the results. The nuget recipe involves using stingray meat and adjusting the amount of latoh seaweed added, specifically in proportions of 10%, 15%, and 20%. The data were examined using descriptive statistics and a paired t-test for all organoleptic test criteria, including appearance, color, taste, texture, and overall evaluation. The optimal composition consists of incorporating 20% Caulerpa sp. into the formulation, resulting in a dense texture, savory flavor, and absence of fishy fragrance. The nutritional composition of stingray nuggets with latoh seaweed per 100 g includes 22.24 g of carbohydrates, 11.37 g of protein, 9.21 g of fat, 217.31 kcal of calories, and 235.99 mg of calcium. The organoleptic test revealed that the average score for the overall characteristics of stingray nuggets and latoh seaweed was 4.15, placing them in the favorable category. This study's findings demonstrate the excellent nutritional value of stingray nuggets and latoh seaweed, making them suitable for use as food products.

Karakteristik kimia dan sifat fungsional konsentrat protein ikan (KPI) dan tepung tulang dari ikan lele

2024-06-28T16:13:44+07:00

In Indonesia, the catfish, a type of freshwater fish, experiences annual growth in production. An effective method to enhance the value added to catfish is by producing fish protein concentrate (FPC) and bone meal, which can serve as alternate sources of protein and calcium. The objective of this study was to identify the optimal technique for producing FPC type A, adhering to FAO criteria, using catfish bone meal with calcium concentrations exceeding 119 mg/g. The FPC analysis was conducted using the Swedish technique, including two different solvent treatments (isopropyl alcohol and ethanol) and multiple extractions (1, 2, and 3 times). Fish bone meal is produced through two processes: the pressure cooker method and acid-base extraction. The characteristics examined encompassed the proximate calcium content, amino acid profile, whiteness, water absorption capacity, and oil absorption capacity. The research findings indicated that the optimal approach for producing FPC in the extraction process involved utilizing isopropyl alcohol and doing three extractions. The type A FPC that is produced fulfills the moisture content guidelines set by FAO, which is 5.34±0.27%. Additionally, it also meets the protein content level of 83.10±0.92% and the fat content standard of 0.20±0.04%. The optimal treatment's KPI whiteness degree was measured to be 85.10±0.08%. Additionally, the water absorption capacity was found to be 6.48±0.04 g/mL, while the oil absorption capacity was determined to be 6.05±0.09 g/mL. The amino acids found in the highest quantities are leucine and glutamic acid. The most effective technique for producing catfish bone meal involves using acid-base extraction. The resulting product has a calcium content of 323.81±0.33 mg/g, a whiteness of 94.65±1.96%, a water absorption capacity of 8.36±0.14 g/mL, an oil absorption capacity of 6.47±0.31 g/mL, a moisture content of 4.17±0.35%, an ash content of 85.88±0.72%, a protein content of 1.48±0.18%, and a fat content of 1.27±0.38%. KPI and catfish bone meal are viable sources of protein and calcium.

Pengaruh penambahan tepung Sargassum sp. dan Ulva lactuca terhadap penerimaan dan nilai gizi kue kastengel

2024-06-28T16:13:46+07:00

Sargassum sp. and Ulva lactuca seaweed are recognized for their elevated concentrations of dietary fiber. This dietary fiber can provide nourishment to the digestive tract and promote a prolonged feeling of fullness. Kaasstengel cookies are calorie-dense snacks; therefore, supplementary ingredients are required to enhance their nutritional content, particularly dietary fiber. The objective of this study was to identify the most effective combination of Sargassum sp. and U. lactuca seaweed flour for kaasstengel cookies, considering their preference level, nutritional value, and predicted dietary fiber content. This study employed four treatments: P0, which served as the control group without the inclusion of Sargassum sp. and U. lactuca flour; P1, which included Sargassum sp. flour at a concentration of 1.13%; P2, which included U. lactuca flour at a concentration of 1.13%; and P3, which included a combination of Sargassum sp. flour and U. lactuca at a concentration of 0.56%. The evaluated characteristics consisted of hedonic, proximate, and predictive tests for dietary fiber. The findings indicated that the inclusion of Sargassum sp. flour and U. lactuca had an impact on the preference level, proximate value, and predictive dietary fiber content of kaasstengels. The optimal formulation in P2 exhibited ash content values of 2.51±0.03%db, fat content of 34.29±0.34%db, protein content of 5.89±0.32%db, carbohydrate content of 57.31±0.01%db, and a predictive dietary fiber content of 1.65% w/w. This formulation was chosen by the panelists for all evaluated parameters. Incorporating kelp flour into the recipe can elevate the amounts of ash, protein, and dietary fiber while diminishing the preference for kaasstengel cookies.

Pengaruh penambahan air rebusan pindang terhadap sifat fisikokimia dan sensori produk nori-like dari Ulva lactuca

2024-06-28T16:13:49+07:00

Ulva lactuca seaweed can be used to produce Nori-like goods using salty boiling fish effluent. The objective of this study was to assess the chemical, sensory, and color features of a specific nori-like formula derived from U. lactuca with the inclusion of cooked fish water concentrate. The manufacturing of nori-like goods involves the addition of varying quantities of boiled water concentrate at different stages of the process, specifically at 0%, 1%, 2%, 3%, and 4% concentrations. This research involved the analysis of sensory test results, proximate and dietary fiber content, amino acids, water activity, and color. The nori-like mixture was prepared by adding 3% concentrated heated water. The nori-like items produced in this study exhibited diminished nutritional value compared to commercially available nori. Significantly, the findings indicate that incorporating an extra 3% boiled water concentrate during the manufacturing of nori-like can enhance its nutritious content in comparison to the control nori-like (which does not contain boiled water concentrate). The formula selected yielded the following results: 12.77% water content, 14.53% ash, 17.02% protein, 5.88% fat, and 25.77% dietary fiber. The primary amino acids present in the selected nori-like samples were histidine, glutamic acid, and glycine. The aw value of the product was 0.59, while the L, a, and b values were 14.28, 0.76, and 14.44, respectively.

Aplikasi edible coating karagenan dengan penambahan kunyit dan kitosan pada bandeng cabut duri

2024-06-28T16:13:50+07:00

Milkfish with their bones removed were prepared by extracting spines with tweezers. Edible coatings are applied to items to preserve their shelf life, particularly when stored at low temperatures. Although additional materials have commonly been employed as preservatives in edible coatings, the utilization of extracted turmeric and chitosan to extend the shelf life of products has not been documented. The objective of this study was to investigate the impact of incorporating turmeric extract and chitosan into a carrageenan edible coating on the quality of plucked whitefish during refrigerated storage. The butterfly filleted milkfish were coated with edible carrageenan. Treatment A involved adding 25% turmeric extract to the coating, whereas Treatment B involved adding 25% turmeric extract and 1.5% chitosan to the coating. The fish were kept at a low temperature for a duration of eight days and were subjected to analysis for TPC, TVBN, pH, color, and sensory evaluation every two days. The findings demonstrate that the application of an edible coating has a significant impact on the duration for which products can be stored without spoilage. When chitosan was added to edible coatings, it effectively extended the shelf life of items by eight days compared to edible coatings containing only turmeric. The addition of chitosan resulted in a TPC value of 4.5×105 Cfu/g, TVBN of 11.16 mg/100 g, and pH of 5.9. The color test values were as follows: L = 59.13, a = 13.65, and b = 38.21. After eight days of storage, the flesh had a slightly dull and segmented appearance, with a compactness value of 7.33. It smelled fresh but not specifically, products with a value of 7.13. The milkfish texture was somewhat dense, compact, and elastic with a value of 7.46.

Mutu fisik, kimia, dan sensori ikan lemuru (Sardinella sp.) kaleng di PT X, Pengambengan, Bali

2024-06-28T16:13:51+07:00

Canning is a method used to prepare and preserve fish by sealing them in airtight containers and sterilizing them. Ensuring uniformity of quality is crucial and continuously supervised to uphold the high standards and food safety of canned fish products. The objective of this study was to assess the stability of chemical properties (pH and histamine), physical properties (viscosity), and sensory quality of canned lemuru fish (Sardinella sp.) in tomato sauce throughout a 12-day storage period. The study included samples of canned lemuru fish from the BTN brand, which is one of the items manufactured by PT X, Pengambengan. These samples were examined in triplicate over a period of 12 weeks to measure pH, histamine levels, viscosity, and sensory attributes such as appearance, texture, taste, scent, and color. Data analysis employed analysis of variance and Duncan's advanced test to determine if there were significant differences at the 5% significance level. The findings indicated that the 12-week observation period had a notable impact (p<0.05) on the acidity level of the tomato sauce medium and the histamine level of the BTN samples. However, the storage duration did not have a significant effect (p>0.05) on the viscosity of the tomato sauce or the sensory quality (appearance, texture, taste, aroma, and color) of the BTN samples. This indicates that the BTN brand-canned lemuru manufactured by PT X demonstrates consistency in terms of the viscosity and sensory attributes of its tomato sauce. However, it lacks consistency in terms of the acidity of the tomato sauce and the level of histamine.

Isolation and characterization of collagen from salmon (Salmo salar) skin using papain enzyme

2024-06-28T16:13:53+07:00

Kulit ikan salmon merupakan salah satu hasil samping yang dapat diolah menjadi kolagen. Kolagen larut papain (PaSC) adalah istilah yang digunakan untuk menggambarkan kolagen yang diekstraksi menggunakan kombinasi asam dan enzim papain. PaSC berpotensi menjadi sumber kolagen halal. Penelitian ini bertujuan untuk menentukan waktu ekstraksi dan konsentrasi enzim papain terbaik dalam menghasilkan kolagen kulit ikan salmon berdasarkan persentase rendemen dan sifat kimia. Kulit ikan salmon diekstrak menggunakan kombinasi asam asetat (0,5 M) dan enzim papain (500; 1.000; 1.500 U/mg/g kulit) selama 1; 2; dan 3 jam. Parameter yang dianalisis dalam penelitian ini meliputi logam berat, rendemen, asam amino, gugus fungsional, dan berat molekul. Hasil penelitian menunjukkan bahwa perlakuan kombinasi asam asetat konsentrasi 0,5 M dan enzim papain 1.000 U/mg/g selama 2 jam menghasilkan kelarutan kolagen yang maksimal dengan rendemen sebesar 15,38% (bk). Kolagen PaSC kulit ikan salmon terdeteksi memiliki asam amino prolina, glisina, dan arginin. Distribusi berat molekul kolagen berada pada rentang 20-142 kDa. Struktur triple helix kolagen tidak mengalami perubahan selama proses ekstraksi berdasarkan analisis FTIR.