Pub Date : 2024-01-02DOI: 10.15578//jpbkp.v18i2.935
Hipit Putri Apriasih, Andri Nofreeana, Eric Armando
Food is a factor that can increase blood glucose levels or cause diabetes mellitus (DM). DM can be treated with traditional medicines from plants that contain anti-diabetic compounds such as flavonoids. These flavonoids play a role in inhibiting the activity of the α-glycosidase enzyme so that they can inhibit the increase in blood glucose levels.. Flavonoid compounds exist in several types of Caulerpa sp. such as C. serrulata, C. racemosa, and C. lentillifera. The purpose of this study was to determine the antidiabetic potential of C. serrulata, C. racemosa, and C. lentillifera flour. In this study Caulerpa flour was substituted in noodles and tested on rats. Parameters tested included blood glucose levels, body weight and glycemic index. The method used was a 2-factorial completely randomized design (CRD) with factor 1 being Caulerpa type and factor 2 being dose size. The glucose level data obtained was analyzed statistically using variance (ANOVA) with a significance level of 5% and if the treatment of the observed variables showed differences then it was continued with the Duncan's Multiple Range Test (DMRT) while the glycemic index analysis was determined by comparing the area under curve (Area Under Curve or AUC) Caulerpa noodles and glucose. The results of the analysis of blood glucose levels showed that the treatment that was given Caulerpa flour experienced a decrease in blood glucose levels in rats. The best results for reducing glucose levels were shown in the C1D2 treatment (C. serrulata dose of 15%) with a decrease of 44.58%. The different types of Caulerpa did not show a significant difference, while the dose treatment showed a significant difference. The results of the analysis of the rats' body weight showed that the average had decreased. Whereas in the glycemic index test results, the smallest GI value was 37.9 in the C3D1 treatment (C. lentillifera dose of 10%).
食物是导致血糖水平升高或引发糖尿病（DM）的一个因素。糖尿病可以用传统药物治疗，这些药物来自含有抗糖尿病化合物（如类黄酮）的植物。这些类黄酮具有抑制α-糖苷酶活性的作用，因此可以抑制血糖水平的升高。黄酮类化合物存在于几种类型的 Caulerpa sp.中，如 C. serrulata、C. racemosa 和 C. lentillifera。本研究的目的是确定 C.serrulata、C.racemosa 和 C.lentillifera面粉的抗糖尿病潜力。在这项研究中，用 Caulerpa 粉代替面条，并对大鼠进行了测试。测试参数包括血糖水平、体重和血糖生成指数。采用的方法是双因子完全随机设计（CRD），因子 1 是菜豆类型，因子 2 是剂量大小。获得的血糖水平数据采用方差分析（ANOVA）进行统计分析，显著性水平为 5%，如果观察到的变量的处理出现差异，则继续采用邓肯多范围检验（DMRT），而血糖生成指数分析则通过比较草决明面和葡萄糖的曲线下面积（Area Under Curve 或 AUC）来确定。血糖水平分析结果表明，服用草果粉的大鼠血糖水平有所下降。C1D2 处理（C. serrulata 剂量为 15%）降低血糖水平的效果最好，降低了 44.58%。不同类型的蛇莓没有显示出显著差异，而剂量处理则显示出显著差异。对大鼠体重的分析结果显示，平均体重有所下降。而在血糖生成指数测试结果中，C3D1 处理（C. lentillifera 剂量为 10%）的 GI 值最小，为 37.9。
{"title":"Evaluasi Potensi Jenis Caulerpa sebagai Agen Antidiabetik dan Sediaan Fortifikasi dalam Pangan","authors":"Hipit Putri Apriasih, Andri Nofreeana, Eric Armando","doi":"10.15578//jpbkp.v18i2.935","DOIUrl":"https://doi.org/10.15578//jpbkp.v18i2.935","url":null,"abstract":"Food is a factor that can increase blood glucose levels or cause diabetes mellitus (DM). DM can be treated with traditional medicines from plants that contain anti-diabetic compounds such as flavonoids. These flavonoids play a role in inhibiting the activity of the α-glycosidase enzyme so that they can inhibit the increase in blood glucose levels.. Flavonoid compounds exist in several types of Caulerpa sp. such as C. serrulata, C. racemosa, and C. lentillifera. The purpose of this study was to determine the antidiabetic potential of C. serrulata, C. racemosa, and C. lentillifera flour. In this study Caulerpa flour was substituted in noodles and tested on rats. Parameters tested included blood glucose levels, body weight and glycemic index. The method used was a 2-factorial completely randomized design (CRD) with factor 1 being Caulerpa type and factor 2 being dose size. The glucose level data obtained was analyzed statistically using variance (ANOVA) with a significance level of 5% and if the treatment of the observed variables showed differences then it was continued with the Duncan's Multiple Range Test (DMRT) while the glycemic index analysis was determined by comparing the area under curve (Area Under Curve or AUC) Caulerpa noodles and glucose. The results of the analysis of blood glucose levels showed that the treatment that was given Caulerpa flour experienced a decrease in blood glucose levels in rats. The best results for reducing glucose levels were shown in the C1D2 treatment (C. serrulata dose of 15%) with a decrease of 44.58%. The different types of Caulerpa did not show a significant difference, while the dose treatment showed a significant difference. The results of the analysis of the rats' body weight showed that the average had decreased. Whereas in the glycemic index test results, the smallest GI value was 37.9 in the C3D1 treatment (C. lentillifera dose of 10%).","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":"60 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139390034","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-02DOI: 10.15578/jpbkp.v18i2.973
Resti Nurmala Dewi, I. Budiadnyani, Desy Febrianti, Dewi Fridolin Putrivenn
{"title":"Pengujian Organoleptik dan Deteksi Logam Berat pada Bahan Baku dan Produk Bakso Ikan Lemuru (Sardinella lemuru) dari Selat Bali","authors":"Resti Nurmala Dewi, I. Budiadnyani, Desy Febrianti, Dewi Fridolin Putrivenn","doi":"10.15578/jpbkp.v18i2.973","DOIUrl":"https://doi.org/10.15578/jpbkp.v18i2.973","url":null,"abstract":"","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":"48 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139390114","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Cookies are a type of biscuit made from a soft dough, with high fat content, relatively crunchy when broken, have a dense texture, and can be diversified. The addition of Loligo sp. squid ink to cookies is a form of product diversification. This research aims to evaluate the consumer receptions and the physicochemical characteristics of cookies with the addition of squid ink. Completely Randomized Design is the method chosen for analyzing experimental data on the addition of 0.25% (P1), 0.50% (P2), 0.75% (P3), and 1% (P4) squid ink in triplicate (for proximate). The parameters observed were proximate composition (color, ash content, fat, water, protein, and carbohydrates (by different) and hedonic (aroma, texture, color, taste, and overall). Proximate data were analyzed using one-way ANOVA, where treatment differences were further analyzed using the Duncan Multiple Range test (p<0.5). Hedonic data were analyzed using the Kruscal-Wallis test, treatment differences followed by the Mann-Whitney test (p>0.5). The best formulation based on consumer acceptance is P3 with a color value of 6.89 (liked), aroma of 6.86 (liked), taste of 7.31 (liked), texture of 7.29 (liked), and overall value of 7.29 (liked). The proximate value of P3 consists of color L* of 20.73; a* of 0.52; b* of 2.00; water content of 3.86%; ash content of 1.58%; protein content of 6.80%; fat content of 24.21%; and carbohydrate content of 63.98%.
{"title":"Penerimaan Konsumen dan Sifat Fisikokimia Cookies dengan Penambahan Tinta Loligo sp.","authors":"Mudirta Mudirta, Bagus Fajar Pamungkas, Septiana Sulistiawati, Ilmiani Rusdin, Andi Mismawati","doi":"10.15578/jpbkp.v18i2.953","DOIUrl":"https://doi.org/10.15578/jpbkp.v18i2.953","url":null,"abstract":"Cookies are a type of biscuit made from a soft dough, with high fat content, relatively crunchy when broken, have a dense texture, and can be diversified. The addition of Loligo sp. squid ink to cookies is a form of product diversification. This research aims to evaluate the consumer receptions and the physicochemical characteristics of cookies with the addition of squid ink. Completely Randomized Design is the method chosen for analyzing experimental data on the addition of 0.25% (P1), 0.50% (P2), 0.75% (P3), and 1% (P4) squid ink in triplicate (for proximate). The parameters observed were proximate composition (color, ash content, fat, water, protein, and carbohydrates (by different) and hedonic (aroma, texture, color, taste, and overall). Proximate data were analyzed using one-way ANOVA, where treatment differences were further analyzed using the Duncan Multiple Range test (p<0.5). Hedonic data were analyzed using the Kruscal-Wallis test, treatment differences followed by the Mann-Whitney test (p>0.5). The best formulation based on consumer acceptance is P3 with a color value of 6.89 (liked), aroma of 6.86 (liked), taste of 7.31 (liked), texture of 7.29 (liked), and overall value of 7.29 (liked). The proximate value of P3 consists of color L* of 20.73; a* of 0.52; b* of 2.00; water content of 3.86%; ash content of 1.58%; protein content of 6.80%; fat content of 24.21%; and carbohydrate content of 63.98%.","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":"129 29","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139453320","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-02DOI: 10.15578/jpbkp.v18i2.933
R. Rahmawati, Tati Nurhayati, N. Nurjanah
{"title":"Potensi Ekstrak Daun Lindur (Bruguiera gymnorrhiza) dalam Menghambat Pertumbuhan Bakteri Staphylococcus aureus dan Escherichia coli","authors":"R. Rahmawati, Tati Nurhayati, N. Nurjanah","doi":"10.15578/jpbkp.v18i2.933","DOIUrl":"https://doi.org/10.15578/jpbkp.v18i2.933","url":null,"abstract":"","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":"9 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139390763","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study evaluates the effect of chitosan coatings by adding basil essential oil at different concentrations on the quality of katsuobushi during 14 days of storage at room temperature. This study aimed to determine the effect of adding basil essential oil to chitosan coatings in maintaining katsuobushi's physical, chemical, and microbiological quality during room temperature storage. The treatments included control (without coating), 1% chitosan (P1), 1% chitosan and 1% essential oil (P2), 1% chitosan and 1.5% essential oil (P3), and 1% chitosan with 2% essential oil (P4). The results of ANOVA analysis of mold number, total plate count (TPC), protein content, fat content, and sensory acceptance of katsuobushi with chitosan coating and basil essential oil were significantly lower (p<0.05) than the control treatment and chitosan coating treatment only after 14 days of room temperature storage. The 1% chitosan and 1% basil essential oil coating treatment showed the best quality characteristics of katsuobushi, with a mold number of 29 CFU/g, TPC of 3.87 log CFU/g, moisture content of 13.1%, 55.13% crude protein, 1.81% crude fat, and mean acceptance of appearance, aroma, texture, and taste were respectively 3.43; 3.43; 3.57; and 3.4. This study's findings indicate that adding basil essential oil to chitosan coatings can increase the effectiveness of chitosan in inhibiting microbial growth and maintaining the quality of katsuobushi during room temperature storage.
{"title":"Pengaruh Coating Kitosan dan Minyak Atsiri Kemangi terhadap Angka Kapang dan Penerimaan Produk Katsuobushi","authors":"Fadiya Furuujihim Rohsarifuddin, Wahju Tjahjaningsih, Eka Saputra, S. Subekti, Sapto Andriyono, Dwitha Nirmala","doi":"10.15578/jpbkp.v18i2.957","DOIUrl":"https://doi.org/10.15578/jpbkp.v18i2.957","url":null,"abstract":"This study evaluates the effect of chitosan coatings by adding basil essential oil at different concentrations on the quality of katsuobushi during 14 days of storage at room temperature. This study aimed to determine the effect of adding basil essential oil to chitosan coatings in maintaining katsuobushi's physical, chemical, and microbiological quality during room temperature storage. The treatments included control (without coating), 1% chitosan (P1), 1% chitosan and 1% essential oil (P2), 1% chitosan and 1.5% essential oil (P3), and 1% chitosan with 2% essential oil (P4). The results of ANOVA analysis of mold number, total plate count (TPC), protein content, fat content, and sensory acceptance of katsuobushi with chitosan coating and basil essential oil were significantly lower (p<0.05) than the control treatment and chitosan coating treatment only after 14 days of room temperature storage. The 1% chitosan and 1% basil essential oil coating treatment showed the best quality characteristics of katsuobushi, with a mold number of 29 CFU/g, TPC of 3.87 log CFU/g, moisture content of 13.1%, 55.13% crude protein, 1.81% crude fat, and mean acceptance of appearance, aroma, texture, and taste were respectively 3.43; 3.43; 3.57; and 3.4. This study's findings indicate that adding basil essential oil to chitosan coatings can increase the effectiveness of chitosan in inhibiting microbial growth and maintaining the quality of katsuobushi during room temperature storage.","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":"63 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139452482","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-02DOI: 10.15578//jpbkp.v18i2.918
Hariyanti Hariyanti, Khusnun Nafi’ah, Nur Azizah, S. Gantini
Indonesia is the largest fish producer derived from marine products and freshwater aquaculture. Fish scales are fish waste that has been studied for its utilization, one of which is for gelatine manufacture. This study aims to determine the effect of different extraction temperatures on the quality of gelatine scales of seawater fish (Lates calcarifer/white snapper), and freshwater fish (Oreochromis niloticus/red tilapia). This research method compares gelatine quality with extraction using sonication technology with extraction temperature variations, namely 55, 60, and 65 °C. Gelatine from white snapper scales with extraction temperature by sonication at 60 °C has the highest yield of 14.79%, with water content of 10.61%, ash content of 1.79%, pH of 4.86, viscosity of 4.41cps, and content of Cu and Zn respectively of 4.61, and 2.99 mg/kg. Gelatine from red tilapia scales with extraction temperature by sonication at 65 °C has the highest yield of 11.62%, with water content of 9.05%, ash content of 2.70%, pH of 5.09, the viscosity of 1.61cps, and content of Cu and Zn was 11.88 mg/kg and 2.59 mg/kg, respectively. The results of this study can conclude that the two types of fish produce gelatine that meets the standard requirements, and the extraction temperature affects the gelatine yield of the two fish.
{"title":"Pengaruh Suhu Ekstraksi Terhadap Karakteristik Gelatin dari Sisik Ikan Lates calcarifer dan Oreochromis niloticus","authors":"Hariyanti Hariyanti, Khusnun Nafi’ah, Nur Azizah, S. Gantini","doi":"10.15578//jpbkp.v18i2.918","DOIUrl":"https://doi.org/10.15578//jpbkp.v18i2.918","url":null,"abstract":"Indonesia is the largest fish producer derived from marine products and freshwater aquaculture. Fish scales are fish waste that has been studied for its utilization, one of which is for gelatine manufacture. This study aims to determine the effect of different extraction temperatures on the quality of gelatine scales of seawater fish (Lates calcarifer/white snapper), and freshwater fish (Oreochromis niloticus/red tilapia). This research method compares gelatine quality with extraction using sonication technology with extraction temperature variations, namely 55, 60, and 65 °C. Gelatine from white snapper scales with extraction temperature by sonication at 60 °C has the highest yield of 14.79%, with water content of 10.61%, ash content of 1.79%, pH of 4.86, viscosity of 4.41cps, and content of Cu and Zn respectively of 4.61, and 2.99 mg/kg. Gelatine from red tilapia scales with extraction temperature by sonication at 65 °C has the highest yield of 11.62%, with water content of 9.05%, ash content of 2.70%, pH of 5.09, the viscosity of 1.61cps, and content of Cu and Zn was 11.88 mg/kg and 2.59 mg/kg, respectively. The results of this study can conclude that the two types of fish produce gelatine that meets the standard requirements, and the extraction temperature affects the gelatine yield of the two fish.","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":"76 16","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139389950","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-02DOI: 10.15578/jpbkp.v18i2.942
Ari Kristiningsih, Khoeruddin Wittriansyah, Jenal Sodikin, Ilma Fadlilah
Squid ink is a byproduct of squid that has not been utilized properly. Despite its potential, the use of squid ink is still limited to fresh products, which means it cannot be stored for a long time. Therefore, further processing is needed to extend the shelf life, such as making it into powder form. The objective of this study is to determine the physicochemical characteristics of squid ink that has been preserved in powder form. The research method used is exploratory descriptive by observing the squid ink powder. Proximate analysis, SEM-EDX analysis
{"title":"Karakteristik Fisikokimia Serbuk Tinta Cumi yang Dikeringkan dengan Oven","authors":"Ari Kristiningsih, Khoeruddin Wittriansyah, Jenal Sodikin, Ilma Fadlilah","doi":"10.15578/jpbkp.v18i2.942","DOIUrl":"https://doi.org/10.15578/jpbkp.v18i2.942","url":null,"abstract":"Squid ink is a byproduct of squid that has not been utilized properly. Despite its potential, the use of squid ink is still limited to fresh products, which means it cannot be stored for a long time. Therefore, further processing is needed to extend the shelf life, such as making it into powder form. The objective of this study is to determine the physicochemical characteristics of squid ink that has been preserved in powder form. The research method used is exploratory descriptive by observing the squid ink powder. Proximate analysis, SEM-EDX analysis","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":"135 23","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139453096","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-02DOI: 10.15578/jpbkp.v18i2.959
Arlin Anugerah Febrianti, Andri Nofreeana, Eric Armando
Gourami fish with the latin name Osphronemus gouramy is a freshwater fish that has high economic value. Fish has a fairly high water content so that the quality and freshness of the fish decreases because it rots easily. Efforts to avoid spoilage or deterioration in quality of fish are usually done by refrigeration, however refrigeration still has limitations, namely the relatively short shelf life of the meat. The aim of this research is to determine the effect of soaking Kappaphycus alvarezii seaweed carrageenan extract, as well as determine the optimal dose of extract to be used to maintain the freshness of Gourami Fish. The methods used include organoleptic value tests, Total Volatile Base Nitrogen (TVB-N) test, and Total Plate Count (TPC) test which are stored for 0, 3, and 6 days at 4 o C. The results showed that carrageenan extract had a very significant effect on organoleptic value and TVB-N, but had no effect on TPC test. Based on the result of this research, it can be concluded that the optimal dose of carrageenan to maintain the freshness of gourami fish was 500 ppm.
胭脂鱼（拉丁名 Osphronemus gouramy）是一种淡水鱼，具有很高的经济价值。鱼的含水量相当高，因此鱼的质量和新鲜度会下降，因为它很容易腐烂。通常通过冷藏来避免鱼类变质或质量下降，但冷藏仍有其局限性，即鱼肉的保质期相对较短。本研究的目的是确定浸泡 Kappaphycus alvarezii 海藻卡拉胶提取物的效果，以及确定提取物的最佳使用剂量，以保持 Gourami 鱼的新鲜度。使用的方法包括感官价值测试、总挥发性基氮（TVB-N）测试和总菌落总数（TPC）测试，分别在 4 o C 下保存 0 天、3 天和 6 天。根据这项研究的结果，可以得出结论，卡拉胶对保持葫芦鱼新鲜度的最佳剂量为 500 ppm。
{"title":"Pengaruh Karagenan dari Rumput Laut Kappaphycus alvarezii terhadap kesegaran Ikan Gurami (Osphronemus gouramy)","authors":"Arlin Anugerah Febrianti, Andri Nofreeana, Eric Armando","doi":"10.15578/jpbkp.v18i2.959","DOIUrl":"https://doi.org/10.15578/jpbkp.v18i2.959","url":null,"abstract":"Gourami fish with the latin name Osphronemus gouramy is a freshwater fish that has high economic value. Fish has a fairly high water content so that the quality and freshness of the fish decreases because it rots easily. Efforts to avoid spoilage or deterioration in quality of fish are usually done by refrigeration, however refrigeration still has limitations, namely the relatively short shelf life of the meat. The aim of this research is to determine the effect of soaking Kappaphycus alvarezii seaweed carrageenan extract, as well as determine the optimal dose of extract to be used to maintain the freshness of Gourami Fish. The methods used include organoleptic value tests, Total Volatile Base Nitrogen (TVB-N) test, and Total Plate Count (TPC) test which are stored for 0, 3, and 6 days at 4 o C. The results showed that carrageenan extract had a very significant effect on organoleptic value and TVB-N, but had no effect on TPC test. Based on the result of this research, it can be concluded that the optimal dose of carrageenan to maintain the freshness of gourami fish was 500 ppm.","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":"112 18","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139391321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-30DOI: 10.15578/jpbkp.v18i1.941
Nur Hidayah, A. Poernomo, Nadiah Ismi Rohadatul’aisy, Anugerah Bertiantono, S. Sugiyono
Fish is a source of protein that can be used to fortify various food products. To simplify the process, fish protein can be provided in the form of hydrolyzed powder or fish protein hydrolysate (HPI). Research was conducted to determine the best amount of HPI to use in cookies production and to estimate its shelf life. Cookies were made with variations of HPI addition of 0% (control), 5%, 10% and 15%, and the best concentration was determined by a hedonic test of 30 panelists. Cookies with the best formulation were then tested for quality (proximate and microbiological) and shelf life was estimated using the critical moisture content approach. The cookies with the best formula were those with 5% HPI addition and had proximate values of protein content of 7,38%, fat content of 14,19%, moisture content of 4,09%, ash content of 1,56% and carbohydrate content of 72.77% and a microbial load (TPC) of 2,56x10 3 col/g. The estimated shelf life was 957 days or 2,62 years.
{"title":"Mutu dan Umur Simpan Cookies yang difortifikasi dengan Hidrolisat Protein Ikan","authors":"Nur Hidayah, A. Poernomo, Nadiah Ismi Rohadatul’aisy, Anugerah Bertiantono, S. Sugiyono","doi":"10.15578/jpbkp.v18i1.941","DOIUrl":"https://doi.org/10.15578/jpbkp.v18i1.941","url":null,"abstract":"Fish is a source of protein that can be used to fortify various food products. To simplify the process, fish protein can be provided in the form of hydrolyzed powder or fish protein hydrolysate (HPI). Research was conducted to determine the best amount of HPI to use in cookies production and to estimate its shelf life. Cookies were made with variations of HPI addition of 0% (control), 5%, 10% and 15%, and the best concentration was determined by a hedonic test of 30 panelists. Cookies with the best formulation were then tested for quality (proximate and microbiological) and shelf life was estimated using the critical moisture content approach. The cookies with the best formula were those with 5% HPI addition and had proximate values of protein content of 7,38%, fat content of 14,19%, moisture content of 4,09%, ash content of 1,56% and carbohydrate content of 72.77% and a microbial load (TPC) of 2,56x10 3 col/g. The estimated shelf life was 957 days or 2,62 years.","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43747526","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-30DOI: 10.15578/jpbkp.v18i1.844
Putri Julia Mizulni, Ema Hastarini, Sri Purwaningsih, S. H. Suseno
{"title":"Kandungan Proksimat Mayones dengan Variasi Minyak Ikan Patin (Pangasius hypopthalmus) dan Minyak Jagung","authors":"Putri Julia Mizulni, Ema Hastarini, Sri Purwaningsih, S. H. Suseno","doi":"10.15578/jpbkp.v18i1.844","DOIUrl":"https://doi.org/10.15578/jpbkp.v18i1.844","url":null,"abstract":"","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44239095","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：