Jurnal Pengolahan Hasil Perikanan Indonesia http://journal.ipb.ac.id/index.php/jphpi <p>Jurnal Pengolahan Hasil Perikanan Indonesia (JPHPI), formerly known as Buletin Teknologi Hasil Perikanan, was established in 1996 at the Department of Aquatic Product Technology. Since 2010, the publication of JPHPI has been jointly managed by the Department of Aquatic Product Technology and Masyarakat Pengolahan Hasil Perikanan Indonesian (MPHPI).&nbsp;</p> <p>&nbsp;</p> en-US <p>Authors who publish with this journal agree to the following terms:</p><ol type="a"><li>Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a <a href="https://creativecommons.org/licenses/by/3.0/" target="_new">Creative Commons Attribution License</a> that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.</li><li>Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.</li></ol> inun_thp10@yahoo.com (Prof. Dr. Ir Nurjanah, MS) rizsa_mustikap@apps.ipb.ac.id (Rizsa Mustika Pertiwi) Tue, 31 Dec 2019 00:00:00 +0000 OJS 3.1.2.4 http://blogs.law.harvard.edu/tech/rss 60 Fatty acid characterization of liver oil from shark (Centrophorus sp.) using dry rendering extraction method http://journal.ipb.ac.id/index.php/jphpi/article/view/28921 Shark liver by-product has potential to be reprocessed into valuable products. The aim of this study was to utilize byproduct of shark in West Aceh to become fish oil. The oil was extracted using an oven with different temperatures (40, 50, and 60°C) for 8 hours. The results of proximate analysis showed that the protein content was 15.71 ± 0.13%, fat was 14.70 ± 1.66%, moisture was 58.11 ± 0.57%, ash was 1.19 ± 0.006, and carbohydrate was 10.30 ± 2.12%. The yield of liver oil reached 90% and contained omega-3 fatty acids including EPA and DHA. The heavy metal residue of shark liver oil was still below the threshold set by BSN, with an exception for Cd with 0.892 ppm. Saturated fatty acid (SFA) was 34.75% with palmitic acid as the dominant. Mono unsaturated fatty acid (MUFA) content was 12.86% with oleic acid was the dominant. Poly unsaturated fatty acid (PUFA) content was 17.29% with DHA as the main component. The highest yield of shark liver oil was obtained from extraction at 60°C (49.4%). The heavy metal residue of the oil was still below the threshold, except for Cu. The 50°C extraction temperature was considered as the best treatment resulting fish oil with 41.67% SFA, 14.37% MUFA, and 21.82% PUFA. Keywords: extraction, fatty acid, Shark liver by-product has potential to be reprocessed into valuable products. The aim of this study was to utilize byproduct of shark in West Aceh to become fish oil. The oil was extracted using an oven with different temperatures (40, 50, and 60°C) for 8 hours. The results of proximate analysis showed that the protein content was 15.71 ± 0.13%, fat was 14.70 ± 1.66%, moisture was 58.11 ± 0.57%, ash was 1.19 ± 0.006, and carbohydrate was 10.30 ± 2.12%. The yield of liver oil reached 90% and contained omega-3 fatty acids including EPA and DHA. The heavy metal residue of shark liver oil was still below the threshold set by BSN, with an exception for Cd with 0.892 ppm. Saturated fatty acid (SFA) was 34.75% with palmitic acid as the dominant. Mono unsaturated fatty acid (MUFA) content was 12.86% with oleic acid was the dominant. Poly unsaturated fatty acid (PUFA) content was 17.29% with DHA as the main component. The highest yield of shark liver oil was obtained from extraction at 60°C (49.4%). The heavy metal residue of the oil was still below the threshold, except for Cu. The 50°C extraction temperature was considered as the best treatment resulting fish oil with 41.67% SFA, 14.37% MUFA, and 21.82% PUFA. Anhar Rozi, Nabila Ukhty, Ikhsanul Khairi, Irhamdika Irhamdika, Ade Irma Meulisa, Stephanie Bija Copyright (c) 2019 Anhar Rozi, Nabila Ukhty, Ikhsanul Khairi, Irhamdika Irhamdika, Ade Irma Meulisa, Stephanie Bija https://creativecommons.org/licenses/by/4.0 http://journal.ipb.ac.id/index.php/jphpi/article/view/28921 Tue, 31 Dec 2019 20:14:09 +0000 Utilization of Geothermal Energy for Fish Drying in Idamdehe Village, West Halmahera, North Maluku Province http://journal.ipb.ac.id/index.php/jphpi/article/view/28922 <p>Due to the location at the ring of fire, Indonesia has 252 geothermal potentials distributed in various regions, from Java to Nusa Tenggara, together with Sulawesi and Maluku. Geothermal points are found in North Maluku in Idamdehe Village, West Halmahera. Research on the usage of geothermal energy for fish processing in Indonesia, especially North Maluku, is very limited. Therefore, this study was aimed to use geothermal energy for fish processing using a modified oven. The sample used was the yellowstripe scad (Selaroides leptolepis). In situ measurement was done to obtain the geothermal steam temperature which is 70<span>°C</span> to 130<span>°C</span>. The experiments wewe done in 4 hours for the fish drying processed with three sets of temperature including 0<span>°C</span>, 50<span>°C</span> and 100<span>°C</span>. The results suggest geothermal as a promising energy souce for fish processing. <br /><br /></p> Abdurrachman Baksir, Kadri Daud, Eko S Wibowo, Nebuchadnezzar Akbar, Irfan Haji Copyright (c) 2019 Abdurrachman Baksir, Kadri Daud, Eko S Wibowo, Nebuchadnezzar Akbar, Irfan Haji https://creativecommons.org/licenses/by/4.0 http://journal.ipb.ac.id/index.php/jphpi/article/view/28922 Tue, 31 Dec 2019 20:14:10 +0000 Distribution Channel and the Quality of the Narrow-Barred King Mackerel from Blanakan Fishing Port to Fish Markets http://journal.ipb.ac.id/index.php/jphpi/article/view/28864 Fish is a commodity that has a high nutritional value and highly perishable. The distribution plays an essential role in determining the quality control of the fish to be bought by the consumers. At present, the handling and quality control of the fish, from the fishing port until the fish market, is not proper. The purpose of this study was to determine the distribution channel of mackerel fish (Scomberomorus commerson), the fish handling and to assess the quality of the fish which distibuted from the Blanakan coastal fishing port to the fish market. The results of the kruskal wallis test revealed the influence of the distribution of mackerel fish from Blanakan to the fish market, consist of eight regional fish markets and two local fish markets. Based on the organoleptic assessment, there was a decrease in fish quality by 11% in terms of appearance parameters such as eye, gills, body mucus, odors, and texture . Ernani Lubis, Iin Solihin, Novia Nurul Afiyah Copyright (c) 2019 Ernani Lubis, Iin Solihin, Novia Nurul Afiyah https://creativecommons.org/licenses/by/4.0 http://journal.ipb.ac.id/index.php/jphpi/article/view/28864 Tue, 31 Dec 2019 20:29:20 +0000 Physicochemical characteristics of acid soluble collagen from the skin of Parang parang fish (Chirocentrus dorab) http://journal.ipb.ac.id/index.php/jphpi/article/view/28924 <p>Waste of parang parang fish (Chirocentrus dorab) skin can be used as a source of collagen. Collagen isolation can be done chemically by the Acid Soluble Collagen (ASC) method. The objective of this research was to isolate collagen with ASC method and characterize their physicochemical. Collagen isolation consisted of pretreatment and hydrolysis with acids. The pretreatment used NaOH 0.1 M for 12 hours, while hydrolysis used acetic acid 0.5 M. Pretreatment results indicated that the concentration of non-collagen protein was 0.1243 mg/mL, while the yield collagen was 2.61%. The collagen had the viscosity of 6.50 cP, the denaturation temperature of 4°C, the transition temperature of 77.30°C, and the melting temperature of 153.90°C. The obtained collagen also had pH of 6.25. The fourier transform infrared (FTIR) spectra analysis showed the collagen contained amide A (3425.58), B (2924.09), I (1647.21), II (1543.05), and III (1246.02) (cm-1). The collagen also contained glycine (26.69%), proline (12.24%) and alanine (9.51%).</p> Mega Safithri, Kustiariyah Tarman, Pipih Suptijah, Neni Widowati Copyright (c) 2019 Mega Safithri, Kustiariyah Tarman, Pipih Suptijah, Neni Widowati https://creativecommons.org/licenses/by/4.0 http://journal.ipb.ac.id/index.php/jphpi/article/view/28924 Tue, 31 Dec 2019 20:14:10 +0000 Bioactivity and Tablet Formulation from Spirulina and Collagen Hydrolysate of Tilapia (Oreochromis niloticus) Skin http://journal.ipb.ac.id/index.php/jphpi/article/view/28925 <p><em>Spirulina</em> is a microalga known as a superfood which contains high protein and is used in cosmetics, foods, and supplements industry. Collagen hydrolysate is the result of hydrolysis of collagen by protease. This study was aimed to determine the antioxidant activity and inhibition of tyrosynase from <em>Spirulina</em>, collagen hydrolysate and tablet formulated by combination of <em>Spirulina</em> and collagen hydrolysate. This research was conducted in three stages. The first stage was the extraction and hydrolysis of tilapia skin collagen, while the second stage was culturing and harvesting of <em>Spirulina</em>, and the third stage was determination of tablet formulation based on <em>Spirulina</em> and collagen hydrolysate followed by analysis of the antioxidant activity and inhibition of tyrosinase by selected tablet. Three formula with different ratio between Spirulina and collagen hydrolysates namely formula A (25%:53.75%), formula B (28.125%:50.625%), formula C (31.25%:47.5%) and additive such as vitamin C (12.5%), talk (1.25%), magnesium stearate (0.625%), aerosil (1.875%), avicel (5%) were developed. The result showed that formula A was the selected formula meeting the requirements of Ministry of Health based on the physical characteristics. The antioxidant activity of tablet A was 843 ppm and the tyrosinase inhibition was 163.56 ppm.<br /><br /></p> Mirza Gulam Ahmad, Iriani Setyaningsih, Wini Trilaksani Copyright (c) 2019 Mirza Gulam Ahmad, Iriani Setyaningsih, Wini Trilaksani https://creativecommons.org/licenses/by/4.0 http://journal.ipb.ac.id/index.php/jphpi/article/view/28925 Tue, 31 Dec 2019 20:14:10 +0000 The Effect of Packaging Technique and Types of Packaging on the Quality and Shelf Life of Yellow Seasoned Pindang Fish http://journal.ipb.ac.id/index.php/jphpi/article/view/28926 <p>Yellow seasoned pindang fish is one of East Lombok special pindang products made of tamarind and turmeric, yet their shelf life is short. The aim of this research was to determine the effect of technique and types of packaging on the quality and shelf-life of yellow seasoned pindang fish. The method used was experimental method with completely randomized block design of 2 factors: packaging technique (vacuum and non vacuum) and packaging types (Polyprophylene (PP), Polyethylene (PE), and Alumunium Polyprophylene (Al-PP). Parameters observed were chemical (pH and water content), physical (value of L and 0Hue), microbial (total microbes and fungi) and shelf-life (fungi, gas formation and color change). The results showed that the technique and packaging types had a significant effect on the pH of the pindang at the 7th day.Packaging technique affected pH and L value at 7th and 14th day, while the moisture content and 0Hue differed markedly only on the 7th day. Packing types affected the pH at 7th and 14th. Vacuum packaging with Polyprophylene (PP) resulted in the lowest total microbials during storage, while the total fungus in all treatments were undetectable. Combination of vacuum packing with PP is recommended as the best treatment to produce yellow seasoned pindang fish, maintaining pH and moisture, preventing growth of fungi and microbes, as well as extending the shelf life up to the 7th day at ambient storage.</p> Imam Budi Mulyawan, Baiq Rien Handayani, Bambang Dipokusumo, Wiharyani Werdiningsih, Astri Iga Siska Copyright (c) 2019 Imam Budi Mulyawan, Baiq Rien Handayani, Bambang Dipokusumo, Wiharyani Werdiningsih, Astri Iga Siska https://creativecommons.org/licenses/by/4.0 http://journal.ipb.ac.id/index.php/jphpi/article/view/28926 Tue, 31 Dec 2019 20:14:10 +0000 Characteristic of “Bontot” Combined of Hawaiian Ladyfish (Elops hawaiiensis) Meat and Tarpon Fish (Megalops cyprinoides) http://journal.ipb.ac.id/index.php/jphpi/article/view/28945 <em>Bontot</em> is one of fish gel products in Banten Province. The main raw material of Bontot was Hawaiian ladyfish which is commonly found in the milkfish pond. However, the availability of the Hawaiian ladyfish was very limited. This study investigated the utilizaation of tarpon (<em>Megalops cyprinoides</em>), a fish of similar texture to the hawaiian ladyfish, for the production of bontot. The bontot quality was evaluated based on the organoleptic and microbial parameters. A combination of 37.5% ladyfish and 62.5% tarpon was considered as the best formula producing bontot with folding test 4.07 and bites 6.77, and the parameter of color, aroma, flavor, and texture similar to those of the commercial (3.43-4.00) products. The bontot contained moisture 50.50%, ash 2.42%, fat 0.32%, protein 5.67%, and carbohydrates 41.09% while the microbiological was below the 4.20 threshold, suggesting the bontot is safe for consumption.<br /><br /> Ipat Kasyifatul Mufarihat, Sakinah Haryati, Aris Munandar Copyright (c) 2020 Ipat Kasyifatul Mufarihat, Sakinah Haryati, Aris Munandar https://creativecommons.org/licenses/by/4.0 http://journal.ipb.ac.id/index.php/jphpi/article/view/28945 Tue, 31 Dec 2019 00:00:00 +0000 Characteristic of Microcrystalline Cellulose from Red Seaweed Eucheuma cottonii http://journal.ipb.ac.id/index.php/jphpi/article/view/28946 Microcrystalline Cellulose (MCC) is a modified of cellulose widely used as an additive in food and pharmaceutical industry. MCC is used in the pharmaceutical field as an excipient compound in the manufacture of tablets. Raw materials for MCC are of high cellulose content, such as <em>Eucheuma cottonii</em> seaweed. This study was aimed to determine the characteristics of MCC from seaweed <em>E. cottonii</em>. The MCC was obtained by hydrolyzing of α-cellulose from seaweed E. cottonii using HCl solution with three different concentrations: 2, 2.5 and 3 N. The chemical compositions (water, ash, protein, lipid, and carbohydrate) of red seaweed flour were determined. The moisture, ash, sensory, yield, and pH of the MCC were also analysed. The results showed that E. cottonii seaweed flour had moisture, protein, fat, ash, and carbohydrate content 3.88%, 0.85%, 2.4%, 3.44%, and 89.4% respectively. HCl concentrations had a significant effect on the moisture and ash content. The MCC had a yield of 35.8-38.00%, pH 5.73-6.82, moisture content 4.09.6, ash 0.94-4.90%. The characteristics of the MCC was in accordance with the standards of the British Pharmacopeia except the ash content. Edison Edison, Andarini Diharmi, Ela Davera Sari Copyright (c) 2020 Edison Edison, Andarini Diharmi, Ela Davera Sari https://creativecommons.org/licenses/by/4.0 http://journal.ipb.ac.id/index.php/jphpi/article/view/28946 Tue, 31 Dec 2019 00:00:00 +0000 Quality of Longtail Tuna (Thunnus tonggol) in Different Storage Conditions http://journal.ipb.ac.id/index.php/jphpi/article/view/28947 Low temperatures could inhibit bacteria producing histamine during fish handling process. Longtail tuna (<em>Thunnus tonggol)</em> is kept in ice starting from catching process until delivering to retail market to maintain quality of fish. However, long period of this storage causes growth of bacteria and deformation of histidine into histamine. This study was aimed to determine the effect of different storage conditions to the quality of longtail tuna through sensory and histamine test. Samples of longtail tuna were kept for 18 days in room temperature storage (28±2°C), cold temperature (0±3°C) and freezing temperature (-10±4°C). The quality of tuna was evaluated using Quality Index Method (QIM). The formation of histamine was analysed on day 0, 1, 2, 3, 4, 8, 14, 18 using spectrofluorometry method. Sensory acceptability limit at room temperature was one day, while cold storage reached 10 days with QIM score 11. Longtail tuna was spoiled on day 2 at room temperature with QIM score &gt;12 and concentration of histamin at 1713.88 mg/kg. The results of histamine in frozen and cold storage on the 18th day were 59.99 mg/kg and 77.98 mg/kg, these results exceeded the FDA limit (50 mg/kg) but still below the limit of FAO (100 mg/kg).The best storage condition is frozen storage, maintaining sensory acceptability and preventing histamine formation. <br /><br /><br /> Norita Norita, Mala Nurilmala, Asadatun Abdullah Copyright (c) 2020 Norita Norita, Mala Nurilmala, Asadatun Abdullah https://creativecommons.org/licenses/by/4.0 http://journal.ipb.ac.id/index.php/jphpi/article/view/28947 Tue, 31 Dec 2019 00:00:00 +0000 Characteristics of Chitosan from White Leg Shrimp Shells Extracted Using Different Temperature and Time of the Deasetilation Process http://journal.ipb.ac.id/index.php/jphpi/article/view/28951 Chitosan is a white amorphous solid chitin, and of high biological and mechanical characteristics. Chitosan production is divided into two stages. First is chitin isolation (deproteination, demineralization, and depigmentation), and second is deacetylation of chitin to chitosan. This research was aimed to determine the characteristic of chitosan isolated from the shells of the white leg shrimp using different temperature and time in the deasetilation process. The FTIR test results showed that the chitin group was partially broken into chitosan in every treatment. The highest content of chitosan was obtained at the temperature treatment of 100<strong>℃</strong> for 2 hours, while the highest degree of deacetylation, viscosity, and molecular weight were observed at the temperature treatment of 120<strong>℃</strong> for 3 hours. The sample were not soluble in aquades, methanol, or ethanol indicating the samples were chitosan.<br /><br /> Beni Setha, Fitriani Rumata, Bernita br. Silaban Copyright (c) 2020 Beni Setha, Fitriani Rumata, Bernita br. Silaban https://creativecommons.org/licenses/by/4.0 http://journal.ipb.ac.id/index.php/jphpi/article/view/28951 Tue, 31 Dec 2019 00:00:00 +0000 DNA Barcoding Application for Seafood Label Traceability of Various Commercial Surimi-Based Products http://journal.ipb.ac.id/index.php/jphpi/article/view/28950 Surimi-based processed products are prone to mislabeling using raw materials that are not in accordance with food safety requirements. There were cases reporting use of toxic fish tissue in commercial seafood products. This study was aimed to identify and determine the raw materials used in various processed surimi products using cytochrome oxidase I (COI) gene marker. The experiment consisted of DNA isolation, DNA amplification using several target primers namely full-length barcodes, mini-barcodes, as well as specific species primers against poisonous puffer fish Lagocephalus lunaris and genetic analysis. The results of bioinformatics analysis revealed that S1 samples were Coryphaena hippurus or mahi-mahi fish, S2 and S3 samples were Nemipterus bathybius or curated fish and CS samples were Evynnis cardinalis or kuro fish. Detection of samples with species specific primers of puffer fish Lagocephalus lunaris with annealing temperatures of 54°C, 57°C, and 60°C showed no DNA bands in the six samples analyzed.<br /><br /><br /> Asadatun Abdullah, Hana Aulia Sativa, Tati Nurhayati, Mala Nurilmala Copyright (c) 2020 Asadatun Abdullah, Hana Aulia Sativa, Tati Nurhayati, Mala Nurilmala https://creativecommons.org/licenses/by/4.0 http://journal.ipb.ac.id/index.php/jphpi/article/view/28950 Tue, 31 Dec 2019 00:00:00 +0000 Fatty Acids Profile of Dried Block Tuna (Thunnus albacares) with Liquid Smoke Addition http://journal.ipb.ac.id/index.php/jphpi/article/view/29080 <p>Dry fish block is a food product from by-product of tuna loin. It is salted, liquid smoked, and dried.<br>This study was aimed to determine fatty acid profile of the dry fish block after the addition of liquid smoke.<br>The dry fish block was composed of twelve saturated fatty acids (SFA), six monounsaturated fatty acids<br>(MUFA), and nine polyunsaturated acids (PUFA). The total of SFA in dry fish block without and with liquid<br>smoke was 19.94% and 21.29%, while MUFA was 9.35% and 11.77% and PUFA was 14.45% and 16.04%,<br>respectively.</p> Jusuf Leiwakabessy Copyright (c) http://journal.ipb.ac.id/index.php/jphpi/article/view/29080 Tue, 31 Dec 2019 00:00:00 +0000 Stabilization of Phycocyanin from Spirulina platensis using Microencapsulation and pH Treatment http://journal.ipb.ac.id/index.php/jphpi/article/view/29121 <p><em>Spirulina platensis</em> is a blue-green microalga which is classified into <em>Cyanobacteria.</em> <em>S. platensis</em> is often used as functional food ingredient because their phycocyanin pigment has antioxidant properties. However, the pigment is of low stability and is sensitive to temperature, pH, oxygen, and humidity. The purpose of this study was to determine the effect of microencapsulation and pH treatment on the stability of phycocyanin <em>S. platensis.</em> The experimental design used in the study was Completely Randomized Factorial Design with 2 factors namely microencapsulation process and different pH values (pH 4 and pH 8). The results showed that the microencapsulation process and pH treatment had different effects (P &lt;0.05) on the stability of phycocyanin.&nbsp; <em>S. platensis</em> with microencapsulation at pH 8 produced smaller phycocyanin degradation (5.32±1.37%), antioxidant degradation (38.12±0.31%), and total color different (TCD) (22.1±0.07) compared to other treatments. While the relative concentration (CR) value of the microencapsulated phycocyanin in <em>S. platensis</em> was 94.68±1.37%, higher than that of other treatments. Microencapsulation at pH 8 stabilized phycocyanin by preventing precipitation of the protein.</p> Endah Saivira Mauliasari, Ulfah Amalia Copyright (c) http://journal.ipb.ac.id/index.php/jphpi/article/view/29121 Tue, 31 Dec 2019 00:00:00 +0000 The Effect of Storage on Natural Formaldehyde and Deterioration Quality of Greater Lizardfish (Saurida tumbil) http://journal.ipb.ac.id/index.php/jphpi/article/view/29123 <p>Greater lizardfish (<em>Saurida tumbil</em>) is known to contain endogenous formaldehyde content. Formaldehyde can kill spoilage bacteria, pathogens, and molds. However, this compound is also carcinogenic. The present research was conducted to determine the profile of endogenous formaldehyde and deterioration in the quality deterioration of greater lizardfish during frozen storage. The sample was provided from TPI Cituis, Tangerang, Banten. Sampling and analysis to determine the formaldehyde profile and fish deterioration were conducted once in a month for four months. The samples were then analyzed for formaldehyde profiles (formaldehyde, TMA, TMAO, and DMA) and quality deterioration profiles (TVB-N, acidity, TPC, and organoleptic plates). The results showed that greater lizardfish had 8.62±3.4 ppm formaldehyde content, which increased in the first-month storage and then decreased in subsequent months. The content of TMA and TMAO increased during frozen storage. Greater lizardfish quality deterioration analysis during storage showed the increasing of TVB-N content. Based on the organoleptic score, greater lizardfish can be stored for up to three months. The pH value and total bacteria of greater lizardfish increased in line with storage time.</p> Umi Anissah, Giri Rohmad Barokah, Farida Ariyani Copyright (c) http://journal.ipb.ac.id/index.php/jphpi/article/view/29123 Tue, 31 Dec 2019 00:00:00 +0000 Characterization and Antioxidant Activity of Hyaluronan from Vitreous Humor of Yellowfin Tuna Eye (Thunnus albacares) http://journal.ipb.ac.id/index.php/jphpi/article/view/29126 <p>Vitreous humor is a part of the tuna fish eye that plays a role in maintaining the brightness of the eye and contains hyalocytes having function to produce hyaluronan. Hyaluronan is thought as an antioxidant to prevent unsaturated fatty acids damage in tuna fish eye caused by free radicals. Hyaluronan from vitreous humor tuna fish eye has not been widely studied. This study was aimed to extract the hyaluronan found in vitreous humor of tuna fish eye and determine its characteristics. Extraction of hyaluronan consisted of presipitation, centrifugation, enzyme digestion, defatting, dialysis, and freeze drying. Antioxidant activity was determined by three methods comprising 1,1-diphenyl-2-picrylhydrazyl2,2-azinobis (DPPH), 3-ethylbenzo-thiozoline-6-sulfonic acid (ABTS), and ferric reducing antioxidant power (FRAP). Vitreous humor tuna fish eye had a proportion of 31% of eye, pH value 6.905±0.0083, viscosity 195.56±12.86 cP, water 98.09±0.49%, and glutamic acid 932.06±3.80 mg/L. The hyaluronan yield was about 0.005±0.001%. The IC50 antioxidant activity of hyaluronan against DPPH was 25.52±0.22 mg/mL while the inhibition capacity on ABTS was 1.92±0.08% and the ferric reduction capacity was 9.34±0.55 µM/g. These results indicates that the antioxidant activity of hyaluronan from vitreous humor tuna fish eye is low.</p> Wini Trilaksani, Bambang Riyanto, Tri Wahyuningsih Copyright (c) http://journal.ipb.ac.id/index.php/jphpi/article/view/29126 Tue, 31 Dec 2019 00:00:00 +0000 Antioxidant Activity and Consumer Acceptance Level in Milk Enriched With Phlorotanin of Sargassum sp. http://journal.ipb.ac.id/index.php/jphpi/article/view/29127 <p>Brown seaweed <em>Sargassum</em> sp. contains florotanin which can be used as an antioxidant. The objective of this study was to determine the effect of the addition of <em>Sargassum</em> sp. on the antioxidant activity and consumer preferences of milk. <em>Sargassum</em> sp. was extracted using 50% ethanol followed by ethyl acetate. The florotanin extract was added to the pasteurized milk at a concentration of 0; 0.25; 0.50% (w/w). The milk was then tested for antioxidant activity, pH, and chemical composition, also the levels of consumer acceptance. The results showed that the antioxidant activity of milk added with florotanin extract at 0; 0.25%; 0.50% and commercial milk were 57.64±1.4%; 67.5±6.1%; 71.9±8.74%; and 32.5±5.77%, respectively. The addition of florotanin extract had no significant effect (p&gt; 0.05) on pH and chemical composition but had a significant effect on antioxidant activity and consumer acceptance (p &lt;0.05), especially at the level of preference for aroma and taste which tended to decrease.</p> Amir Mugozin, Amir Husni Copyright (c) http://journal.ipb.ac.id/index.php/jphpi/article/view/29127 Tue, 31 Dec 2019 00:00:00 +0000 Functional Salt Characteristics from Green Seaweed Ulva lactuca http://journal.ipb.ac.id/index.php/jphpi/article/view/29220 <p><em>Ulva lactuca</em> is one of the potential seaweed in the raw material for making functional salt. The obstacle<br>in making seaweed functional salt is the fishy smell on the product. The purpose of this research was to<br>determine the concentration of activated charcoal that can reduce the fishy odor of seaweed salt with<br>functional properties that are acceptable to consumers. The methods used include functional salt extraction<br>using activated charcoal at a concentration of 0.5; 0.75; 1; 1,25 and 1,5%, sensory test and functional<br>salt characterization. Functional salt characterization includes mineral content (Na and K), Na: K ratio,<br>NaCl level, total phenol and antioxidant activity. The optimum concentration of active charcoal is 1.5%<br>which increases the receptivity of the functional salt aroma. Selected functional salts contain Na minerals<br>91.00±1.28 g/kg; K 44.88±0.06 g/kg with a Na: K ratio of 2.03±0.03; levels of NaCl 9.08±0.42%; total phenols<br>of 13.72±0.19 mg GAE/g extract and antioxidant activity expressed by IC50 1681.27±3.80 mg / L.</p> Raudhi Kurniawan, Nurjanah, Agoes M.Jacoeb, Asadatun Abdullah, Rizsa Mustika Pertiwi Copyright (c) http://journal.ipb.ac.id/index.php/jphpi/article/view/29220 Tue, 31 Dec 2019 00:00:00 +0000 The Effect of Blanching Time on Antioxidant Activity and Sensory Characteristic of Brown Seaweed Sargassum sp. Tea http://journal.ipb.ac.id/index.php/jphpi/article/view/29228 <p>Brown seaweed <em>Sargassum</em> sp. is known to contain bioactive compounds needed for human. Seaweed<br>can be brewed into antioxidant drinks. The purpose of this study was to determine antioxidant activity and<br>sensory properties of <em>Sargassum</em> sp. with variations in the duration of blanching 1, 3, and 5 minutes. The<br>tea was analysed for their water content, total phenols, antioxidant activity and sensory tests. The highest<br>antioxidant activity was obtained in blanching treatment for 5 minutes with phenol content of 2.22 mg GAE<br>/g. However, the hedonic test suggested 3 minutes blanching treatment was the best treatment to obtain the<br>seaweed tea.</p> Ellya Sinurat, Th.Dwi Suryaningrum Copyright (c) http://journal.ipb.ac.id/index.php/jphpi/article/view/29228 Tue, 31 Dec 2019 00:00:00 +0000 Stability of Imported Commercial Fish Oils (Soft Gel) in East Java http://journal.ipb.ac.id/index.php/jphpi/article/view/29229 <p>Commercial fish oils (soft gel) have been widely traded in Indonesia, especially in East Java.The aim<br>of this research was to determine the quality and stability of fish oils (soft gel) in East Java examined by<br>Schaal oven method and to determine the amount of fatty acids in the commercial fish oil. The stability<br>of the commercial fish oil was determined based on peroxide value, anisidine value, and total oxidation<br>after the oils were stored at 40oC for 6 days. The experimental design used in this research was completely<br>Randomized Design (CRD) with a treatment time of storage (H-0, H-2, H-4 and H-6). The quality of the<br>commercial fish oils was in accordance with IFOS on the parameters of the FFA, peroxide value, anisidin,<br>and the total oxidation.The stability test results showed the fish oil quality decreased over time and only<br>anisidine value was still met the IFOS standards. Sample S4 was found containing the highest amount of<br>omega 3 ada EPA, while S3 contained the highest amount of DHA.</p> Sugeng Heri Suseno, Agoes Mardiono Jacoeb, Dudu Abdulatip Copyright (c) http://journal.ipb.ac.id/index.php/jphpi/article/view/29229 Tue, 31 Dec 2019 00:00:00 +0000 Chemical and Microbiological Properties of Buduk, A Commercial Fish Sauce from West Kalimantan http://journal.ipb.ac.id/index.php/jphpi/article/view/29230 <p>Buduk is a fish sauce prepared by fermenting fresh small fish with various ingredients such as sugar,<br>roasted rice, vinegar or wine. This study was aimed to assess the physicochemical and microbiological<br>properties of commercial buduk in the Province of West Kalimantan. The Buduk had pH 5-55, moisture<br>52.35%, salt 1.96%, titrated acid 10.80%, free amino nitrogen 1.83 mmol/g, free fatty acid 17.96%, ethanol<br>0.95%, total of mesophilic bacteria 4.81 log CFU/g and lactic acid bacteria 2.09 CFU/g, but no pathogenic<br>bacteria detected. Each commercial buduk showed different physicochemical properties probably caused<br>by variation in recipe of each producer. The microbiological properties did not significantly different but the<br>TMAB found more than the threshold value indicating</p> Risa Nofiani, Endang Elminah, Puji Ardiningsih Copyright (c) http://journal.ipb.ac.id/index.php/jphpi/article/view/29230 Tue, 31 Dec 2019 00:00:00 +0000