Pub Date : 2023-06-30DOI: 10.15578/jpbkp.v18i1.891
Elinda Kusuma Dewi, Dini Surilayani, G. Pratama
The utilization of milkfish for fish floss production is potential because it is preferable by consumers and has a fairly good shelf life. One of the critical points during fish floss storage is its packaging method. This study aimed to determine the chemical and sensory changes of fish floss by using different packaging methods until 28 days. The milkfish floss produced was preserved using vacuum and non-vacuum packaging, and their quality changes were observed during room temperature including proximate test, Total Plate Numbers Test (ALT), sensory test, pH test, and shelf life test. Based on the sensory evaluation testing, the fish floss quality could be maintained until 28 days using the vacuum packaging whereas it was on for 21 days using the non-vacuum packaging, and the pH test results range from 5.50 ± 0.00 – 5.90 ± 0.00. However, according to the proximate, Total Plate Numbers Test (ALT), and sensory tests, in general, both the fish floss samples have met the requirements by the National Standardization Agency.
{"title":"Pengaruh Metode Pengemasan Abon Ikan Bandeng (Chanos chanos) Terhadap Perubahan Mutu Produk Selama Penyimpanan Suhu Ruang","authors":"Elinda Kusuma Dewi, Dini Surilayani, G. Pratama","doi":"10.15578/jpbkp.v18i1.891","DOIUrl":"https://doi.org/10.15578/jpbkp.v18i1.891","url":null,"abstract":"The utilization of milkfish for fish floss production is potential because it is preferable by consumers and has a fairly good shelf life. One of the critical points during fish floss storage is its packaging method. This study aimed to determine the chemical and sensory changes of fish floss by using different packaging methods until 28 days. The milkfish floss produced was preserved using vacuum and non-vacuum packaging, and their quality changes were observed during room temperature including proximate test, Total Plate Numbers Test (ALT), sensory test, pH test, and shelf life test. Based on the sensory evaluation testing, the fish floss quality could be maintained until 28 days using the vacuum packaging whereas it was on for 21 days using the non-vacuum packaging, and the pH test results range from 5.50 ± 0.00 – 5.90 ± 0.00. However, according to the proximate, Total Plate Numbers Test (ALT), and sensory tests, in general, both the fish floss samples have met the requirements by the National Standardization Agency.","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":"41764689","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.v18i1.909
W. Rengga, Erika Wijayanti, Yoga Agung Prabowo, Shakin Ervita Oktaviyani, N. Wijayati, Widya Hary Cahyati
Limbah cangkang udang menimbulkan permasalahan polusi udara dan tumpukan sampah yang dihinggapi lalat. Pemanfaatan cangkang udang yang kaya protein dapat diekstraksi untuk dimanfaatkan sebagai serbuk penyedap rasa. Penelitian ini dilakukan untuk menentukan karakteristik dari filtrat ekstrak cangkang udang segar dan produk serbuk rasa udang, serta menentukan kondisi ekstraksi yang optimal pada penggunaan konsentrasi bromelain dan waktu refluk. Metode yang digunakan untuk pengambilan ekstrak udang dengan cara ekstraksi dengan alat refluk yang dilengkapi dengan pendingin yang terbagi menjadi dua tahap yaitu penambahan larutan garam dan enzim bromelain Gabungan filtrat ekstraksi dianalisis menggunakan GC-MS dan FT-IR. Selanjutnya filtrat diformulasikan menjadi serbuk penyedap rasa udang dengan beberapa bahan tambahan berupa tepung dan rempah-rempah. Selanjutnya, serbuk penyedap rasa dianalisis kadar air dan TEM. Ekstrak cangkang udang segar yang dianalsis mengandung senyawa dimetilamina dan trimetilamina yang merupakan kandungan protein, dengan kadar protein mencapai 28,984%. Selain protein, ekstrak juga mengandung asam lemak cangkang udang. Serbuk penyedap rasa udang yang dihasilkan mempunyai ukuran partikel sebesar 5 s.d 25 nm, dengan kadar air 11,11%. Kondisi operasi optimal ekstraksi protein dengan metode refluk pada kombinasi konsentrasi 2% katalis enzim bromelain pada suhu refluks 55 °C selama 1,5 jam. Ekstraksi menggunakan enzim bromelain secara bertahap memberikan kualitas flavor udang berupa serbuk kandungan protein dan lemak udang yang dipadu menjadi cita rasa spesifik dengan ukuran nanometer. AbstractShrimp shell waste causes air pollution problems and piles of garbage that flies infest. The utilization of shrimp shells rich in protein can be extracted to be used as flavouring powder. This research was conducted to determine the characteristics of fresh shrimp shell extract filtrate and shrimp flavour powder product and the optimal extraction conditions using bromelain concentration and reflux time. The method used for extracting shrimp extract through extraction with a reflux tool equipped is divided into two stages adding a salt solution and bromelain enzyme. The mixed filtrate was analyzed using GC-MS and FT-IR. The filtrate is formulated into shrimp flavouring powder with some additional ingredients in the form of flour and spices. The flavouring powder was analyzed for water content and TEM. The fresh shrimp shell extracts analyzed containing dimethylamine and trimethylamine compounds which are protein content, with protein content reaching 28.984%. In addition to protein, the extract also contains fatty acids in shrimp shells. The resulting shrimp flavouring powder has a particle size of 5 to 25 nm, with a moisture content of 11.11%. Optimal operating conditions for protein extraction by reflux were method at a combined concentration of 2% bromelain enzyme catalyst at a reflux temperature of 55°C for 1.5 hours. Extraction using brome
{"title":"Serbuk-Penyedap Rasa dari Alam: Ekstrak Kaldu dari Cangkang Udang Segar (L. vannamei) menggunakan Refluk Berbantuan Bromelain","authors":"W. Rengga, Erika Wijayanti, Yoga Agung Prabowo, Shakin Ervita Oktaviyani, N. Wijayati, Widya Hary Cahyati","doi":"10.15578/jpbkp.v18i1.909","DOIUrl":"https://doi.org/10.15578/jpbkp.v18i1.909","url":null,"abstract":"Limbah cangkang udang menimbulkan permasalahan polusi udara dan tumpukan sampah yang dihinggapi lalat. Pemanfaatan cangkang udang yang kaya protein dapat diekstraksi untuk dimanfaatkan sebagai serbuk penyedap rasa. Penelitian ini dilakukan untuk menentukan karakteristik dari filtrat ekstrak cangkang udang segar dan produk serbuk rasa udang, serta menentukan kondisi ekstraksi yang optimal pada penggunaan konsentrasi bromelain dan waktu refluk. Metode yang digunakan untuk pengambilan ekstrak udang dengan cara ekstraksi dengan alat refluk yang dilengkapi dengan pendingin yang terbagi menjadi dua tahap yaitu penambahan larutan garam dan enzim bromelain Gabungan filtrat ekstraksi dianalisis menggunakan GC-MS dan FT-IR. Selanjutnya filtrat diformulasikan menjadi serbuk penyedap rasa udang dengan beberapa bahan tambahan berupa tepung dan rempah-rempah. Selanjutnya, serbuk penyedap rasa dianalisis kadar air dan TEM. Ekstrak cangkang udang segar yang dianalsis mengandung senyawa dimetilamina dan trimetilamina yang merupakan kandungan protein, dengan kadar protein mencapai 28,984%. Selain protein, ekstrak juga mengandung asam lemak cangkang udang. Serbuk penyedap rasa udang yang dihasilkan mempunyai ukuran partikel sebesar 5 s.d 25 nm, dengan kadar air 11,11%. Kondisi operasi optimal ekstraksi protein dengan metode refluk pada kombinasi konsentrasi 2% katalis enzim bromelain pada suhu refluks 55 °C selama 1,5 jam. Ekstraksi menggunakan enzim bromelain secara bertahap memberikan kualitas flavor udang berupa serbuk kandungan protein dan lemak udang yang dipadu menjadi cita rasa spesifik dengan ukuran nanometer. AbstractShrimp shell waste causes air pollution problems and piles of garbage that flies infest. The utilization of shrimp shells rich in protein can be extracted to be used as flavouring powder. This research was conducted to determine the characteristics of fresh shrimp shell extract filtrate and shrimp flavour powder product and the optimal extraction conditions using bromelain concentration and reflux time. The method used for extracting shrimp extract through extraction with a reflux tool equipped is divided into two stages adding a salt solution and bromelain enzyme. The mixed filtrate was analyzed using GC-MS and FT-IR. The filtrate is formulated into shrimp flavouring powder with some additional ingredients in the form of flour and spices. The flavouring powder was analyzed for water content and TEM. The fresh shrimp shell extracts analyzed containing dimethylamine and trimethylamine compounds which are protein content, with protein content reaching 28.984%. In addition to protein, the extract also contains fatty acids in shrimp shells. The resulting shrimp flavouring powder has a particle size of 5 to 25 nm, with a moisture content of 11.11%. Optimal operating conditions for protein extraction by reflux were method at a combined concentration of 2% bromelain enzyme catalyst at a reflux temperature of 55°C for 1.5 hours. Extraction using brome","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41503940","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.v18i1.928
Yola Wulandari, Rodiah Nurbaya Sari, N. E. Herliany, Maya Angraini Fajar Utami
{"title":"Biosintesis Dan Karakterisasi Nanopartikel Zink Oksida (ZnO) Dengan Ekstrak Rumput Laut Caulerpa taxifolia","authors":"Yola Wulandari, Rodiah Nurbaya Sari, N. E. Herliany, Maya Angraini Fajar Utami","doi":"10.15578/jpbkp.v18i1.928","DOIUrl":"https://doi.org/10.15578/jpbkp.v18i1.928","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":"42281429","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.v18i1.931
N. Nurjanah, Ramlan Ramlan, A. M. Jacoeb, Anggrei Viona Seulalae
{"title":"Komposisi Kimia Tepung dan Aktivitas Antioksidan Ekstrak Ulva lactuca dan Genjer (Limnocharis flava) Sebagai Bahan Baku Pembuatan Garam Rumput Laut","authors":"N. Nurjanah, Ramlan Ramlan, A. M. Jacoeb, Anggrei Viona Seulalae","doi":"10.15578/jpbkp.v18i1.931","DOIUrl":"https://doi.org/10.15578/jpbkp.v18i1.931","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":"46040704","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.v18i1.912
Endah Sulistiawati, M. Setyawan, Z. Abidin, Muhammad Darmawan, Harkris Alfian Makasar, Tegar Wahyu Pamungkas
Fikobiliprotein
脂蛋白
{"title":"Perbandingan Kinerja Ekstraksi Fikobiliprotein dari Spirulina platensis Melalui Pengadukan dan Freezing-Thawing","authors":"Endah Sulistiawati, M. Setyawan, Z. Abidin, Muhammad Darmawan, Harkris Alfian Makasar, Tegar Wahyu Pamungkas","doi":"10.15578/jpbkp.v18i1.912","DOIUrl":"https://doi.org/10.15578/jpbkp.v18i1.912","url":null,"abstract":"Fikobiliprotein","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":"45251558","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 : 2022-12-31DOI: 10.15578/jpbkp.v17i2.728
Dina Fransiska, N. Nurhayati, Ellya Sinurat, Subaryono Subaryono, B. S. Utomo, Rinta Kusumawati, S. Sihono
Nori Product become more popular recently, however, the availability of Porphyra as raw material for nori is very limited in Indonesia. For this reason, nori processing technology using seaweeds other than Porphyra such as Ulva sp. and Gracilaria sp. is required. The objective of this experiment is to evaluate the physico-chemical characteristics of nori which was processed from Ulva sp. and Gracilaria sp. seaweeds. In this experiment, the proportions of Ulva sp. and Gracilaria sp. for nori processing were 100:0; 75:25; 50:50; 25:75; 0:100 (w/w) using casting method. The parameters used to evaluate the physical characteristics were thickness, colour, and hardness, while the chemical parameters were moisture, ash, fat, protein, dietary fiber, and total carbohydrate. The results showed that the characteristics of the processed nori were different significantly between samples. The best treatment was gained from ratio of Ulva sp. and Gracilaria sp. in a proportion of 100:0 w/w. The quality of the product, however, was still lower than commercial nori, with the characteristics as follows: thickness 0.62 mm, colour (L 31.59; a* -1.11, b* 15.51), hardness 595.06 g, moisture content 8.63%, ash 23.47%, fat 10.64%, protein 9.34%, total carbohydrate 47.91%, and dietary fibre 28.20%.
{"title":"Karakteristik Nori Campuran Rumput Laut Ulva sp. dan Gracilaria sp. yang Diproses dengan Metode Casting","authors":"Dina Fransiska, N. Nurhayati, Ellya Sinurat, Subaryono Subaryono, B. S. Utomo, Rinta Kusumawati, S. Sihono","doi":"10.15578/jpbkp.v17i2.728","DOIUrl":"https://doi.org/10.15578/jpbkp.v17i2.728","url":null,"abstract":"Nori Product become more popular recently, however, the availability of Porphyra as raw material for nori is very limited in Indonesia. For this reason, nori processing technology using seaweeds other than Porphyra such as Ulva sp. and Gracilaria sp. is required. The objective of this experiment is to evaluate the physico-chemical characteristics of nori which was processed from Ulva sp. and Gracilaria sp. seaweeds. In this experiment, the proportions of Ulva sp. and Gracilaria sp. for nori processing were 100:0; 75:25; 50:50; 25:75; 0:100 (w/w) using casting method. The parameters used to evaluate the physical characteristics were thickness, colour, and hardness, while the chemical parameters were moisture, ash, fat, protein, dietary fiber, and total carbohydrate. The results showed that the characteristics of the processed nori were different significantly between samples. The best treatment was gained from ratio of Ulva sp. and Gracilaria sp. in a proportion of 100:0 w/w. The quality of the product, however, was still lower than commercial nori, with the characteristics as follows: thickness 0.62 mm, colour (L 31.59; a* -1.11, b* 15.51), hardness 595.06 g, moisture content 8.63%, ash 23.47%, fat 10.64%, protein 9.34%, total carbohydrate 47.91%, and dietary fibre 28.20%.","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43199570","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}
{"title":"Efek Penggunaan Pelarut Berulang pada Proses Pre-Ekstraksi Terhadap Mutu Alginat dari Sargassum cristaefolium","authors":"Sugiono Sugiono, Alfan Nur Abadi, Sulfiatus Zannuba, Alvin Taufiky, Matheus Nugroho","doi":"10.15578/jpbkp.v17i2.804","DOIUrl":"https://doi.org/10.15578/jpbkp.v17i2.804","url":null,"abstract":"","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44717103","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 : 2022-12-31DOI: 10.15578/jpbkp.v17i2.853
Dewi Ulfa Trisdiani, Sri Purwaningsih, E. Handharyani
{"title":"Pengaruh Pemberian Ekstrak Etanol Keong Matah Merah (Cerithidea obstusa) Terhadap Kadar Enzim Transaminase Tikus Putih (Rattus novergicus)","authors":"Dewi Ulfa Trisdiani, Sri Purwaningsih, E. Handharyani","doi":"10.15578/jpbkp.v17i2.853","DOIUrl":"https://doi.org/10.15578/jpbkp.v17i2.853","url":null,"abstract":"","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44888596","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 : 2022-12-31DOI: 10.15578/jpbkp.v17i2.877
Asri Silvana Naiu, Yeni Talib, Rahim Husain
{"title":"Nilai Gizi dan Hedonik Bubur Bayi Instan dari Ubi Jalar Ungu dan Ikan Rucah","authors":"Asri Silvana Naiu, Yeni Talib, Rahim Husain","doi":"10.15578/jpbkp.v17i2.877","DOIUrl":"https://doi.org/10.15578/jpbkp.v17i2.877","url":null,"abstract":"","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44020272","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}
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