Jurnal Pengolahan Hasil Perikanan Indonesia

Kinerja membran karagenan-PVA sebagai anode baterai fleksibel

2024-12-30T18:03:29+07:00

Energi listrik berperan penting dalam kehidupan manusia dan telah menjadi kebutuhan utama dalam aktivitas sehari-hari. Sumber energi listrik yang umum digunakan salah satunya adalah baterai, yang dikenal sebagai sumber energi yang fleksibel karena dapat dimanfaatkan di berbagai tempat dan situasi. Baterai mengandung berbagai bahan kimia yang berbahaya misalnya merkuri, mangan, timbel, nikel, litium, dan kadmium. Kebutuhan akan energi terbarukan dan teknologi penyimpanan yang ramah lingkungan sangat dibutuhkan untuk mengurangi dampak lingkungan. Penelitian ini bertujuan untuk menentukan rasio karagenan dan PVA terbaik berdasarkan kinerja membran karagenan-PVA sebagai anode organik dalam aplikasi baterai kertas. Metode yang digunakan meliputi persiapan membran dengan variasi rasio karagenan dan PVA, karakteristik membran, daya serap air, analisis gugus fungsi, kuat tarik, konduktivitas proton dan elektrisitas baterai kertas. Hasil penelitian menunjukkan bahwa membran dengan rasio 3:1 memberikan hasil terbaik dengan konduktivitas proton tertinggi sebesar 9,310^-6 S/cm, daya serap air sebesar 93,91%, arus listrik tertinggi sebesar 0,008±0,001 mA, tegangan listrik tertinggi sebesar 0,24±0,02 V dan daya listrik tertinggi sebesar 0,0019±0,0004 mW. Hasil spektrum FTIR dari membran karagenan-PVA menunjukkan tidak terjadi reaksi kimia atau pembentukan gugus baru. Karagenan-PVA berpotensi menjadi bahan baterai fleksibel yang ramah lingkungan.

Purifikasi dan karakterisasi parvalbumin patin dan gurami

2024-12-30T18:03:30+07:00

Parvalbumin is the main protein responsible for fish allergies. However, allergic sufferers show different reactions to different types of fish. Therefore, it is important to purify and character-ize parvalbumin from various fish species. In this study, parvalbumin from raw and cooked catfish and gourami fish was purified and characterized. Parvalbumin was purified using the ammonium sulfate precipitation method and identified using SDS-PAGE. The allergenic properties of parvalbumin from gourami and catfish were analyzed in silico. Protein profiling using SDS-PAGE showed the presence of two bands representing parvalbumin with molecu-lar weights ranging from 12-14 to kDa. Purification using ammonium sulfate did not result in pure parvalbumin because the other protein bands were still quite thick. However, ammonium sulfate at 80-90% saturation produced the best profile in the purification process of parvalbu-min from raw fish and 90-10% for cooked fish. Bioinformatics analysis showed seven parval-bumin sequences in catfish, but no parvalbumin sequences were found in gourami fish. One catfish parvalbumin sequence with the code XP_026772003.1, showed high similarity with parvalbumin from other species known to be allergenic. The results of this study can serve as a basis for further characterization of parvalbumin to support better diagnosis.

Nutritional enrichment from Bali sardinella (Sardinella lemuru) head meal in fish crackers as emergency food

2025-01-02T17:34:28+07:00

Various natural disasters occur frequently in Indonesia, such as heavy floods, tornadoes, landslides, volcanic eruptions, earthquakes, and tsunamis, which disrupt access to the facilities and infrastructure necessary for clothing and food needs. Emergency food is an essential alternative for victims of natural disasters because of its long shelf-life and high nutritional content. Crackers are classified as emergency foods because of their ease of transport and extended storage period. The aim of this study was to determine the optimal concentration of Bali sardinella head flour based on the nutritional characteristics of fish crackers as a food source. The method used was a completely randomized design with five treatments varying with the addition of Bali sardinella head meal: 0, 5, 10, 15, and 20%. Data were analyzed using analysis of variance (ANOVA) and a color reader for color analysis. The best results were in 5% of Bali sardinella head flour in fish crackers by proximate analysis with protein, lipid, moisture, ash, and carbohydrate was 4.93±0.46^bc, 12.81±0.25^d, 11.43±0.59^b, 5.19±0.59^b, 65.64±0.99^a, for dietary fiber was 4.03±0.01^b, color properties consist of Lightness (L) 58.15±0.07^d, A 11.00±0.00, B 27.15±0.07. This study provides valuable insights into the nutritional composition of Bali sardinella head meal in fish crackers.

Karakteristik hidrolisat kolagen kulit ikan tenggiri kering dengan enzim papain

2024-12-30T20:34:11+07:00

Spanish mackerel dried skin is commonly used in chips, crackers, and empek-empek products. However, its potential for transformation into value-added products such as collagen hydrolysate still needs to be explored. Processing this material using papain enzyme offers an efficient method to enhance its economic value, owing to its high yield and effectiveness. The aim of this study was to determine the optimum concentration of papain enzyme and soaking time for the hydrolysis of dried mackerel skin collagen based on the characteristics of dried mackerel skin collagen. This study applied a completely randomized design (CRD) with two factors: papain enzyme concentration (1% and 2%) and soaking time (12 and 24 h). The results indicated that the interaction between enzyme concentration and soaking time significantly affected key parameters, including hydrolysis degree, whiteness, protein content, viscosity, gel strength, melting point, solubility, and foaming ability, whereas yield, moisture, ash, fat, pH, and zeta potential were unaffected. Optimal conditions were achieved with 2% papain enzyme and 24-hour soaking time, resulting in a 2.30% yield, 35.62% hydrolysis degree, 77.73% white degree, 6.94% moisture, 1.44% ash, 95.35% protein, 2.33% lipid, 6,13cp viscosity, 46.64 gBloom gel strength, 14.67^OC melting point, 5.83 pH, 2.47mV zeta potential, 82.00% solubility, and 31.67% foaming ability. These results highlight the significant potential of Spanish mackerel dried skin as a raw material for collagen hydrolysate production, supporting its application in developing high-value fishery by-products and promoting sustainable economic development.

Efek minyak ikan terhadap histopatologi hati mencit yang diinduksi dengan azoksimetan dan dekstran sodium sulfat

2024-12-30T18:03:32+07:00

Death from colorectal cancer is generally caused by damage to the human liver through metastasis. Fish oil has anti-inflammatory and immunomodulatory effects, which can reduce liver damage. The treatment of colorectal cancer has been studied in vivo in mice. The purpose of this study was to determine the optimal dose of fish oil for liver damage in mice by measuring the number of necrotic foci, steatosis, inflammation, dysplasia, and obstructed central veins. Fish oil is produced from the fins, stomach contents, and heads of tuna fish, which are by-products of the filleting industry, and is then extracted with papain. The fin pulp, stomach contents, and heads of tuna were mixed with papain at 85% and 15%, respectively. Experimental mice were divided into four groups: without fish oil, low-dose fish oil (1.5 mg/day), medium-dose (3 mg/day), and high-dose (6 mg/day). The four groups received treatment in the form of AOM induction at 10 mg/kg BW and DSS 2% (w/v). The parameters analyzed included the number of necrotic foci, steatosis, inflammation, dysplasia, and obstructed central veins. The results showed that different fish oil doses affected the number of necrotic foci and central vein obstruction in the levers of the mice. The extent of steatosis, inflammation, and dysplasia was not observed in the levers of the mice by microscopic observation. The best treatment was the administration of high-dose fish oil (6 mg/day) because it could reduce necrotic foci and central vein obstruction in the lever of mice by 24.40±3.29 units and 4.20±2.28 units. Oil from tuna fish (Thunnus albacares) can improve the histopathology of the levers of mice induced by AOM and DSS.

Characteristics of dry noodles based on sago flour enriched with skipjack tuna (Katsuwonus pelamis)

2024-12-30T18:03:33+07:00

Indonesia is one of the countries with the largest consumption of instant noodles. The demand for wheat imports has increased along with the increased consumption of noodles made from wheat flour. Sago flour is recommended for use as a raw material for noodles. The nutritional content of fish can increase the nutritional value of noodle products. This study aimed to determine the optimal concentration of skipjack tuna flour for sago flour-based dry noodles based on their lightness value and consumer preferences. The study included five treatments for sago-based dry noodles: control, skipjack tuna flour 2, 4, 6, and 8%. Dry noodles were then analyzed for lightness value and organoleptic. The best treatment then analyzed chemical composition (protein and ash content) and microstructure. The addition of skipjack tuna flour had a significant effect (p<0.05) on the lightness, aroma, and overall parameters. The lightness, aroma, and overall value of the 8% skipjack tuna flour were better than the control and other treatment noodles. Dry noodles with the addition of 8% skipjack tuna flour had a fragrant aroma, slightly less clear color, a delicious noodle taste, and a texture close to chewy; therefore, it was still acceptable to panelists. The noodle treatment with the incorporation of 8% skipjack tuna flour produced a high protein content of 5.56% (dw) and ash content of 1.12% (dw). Noodles with skipjack tuna flour (8%) have slightly truncated elliptical granules, and wheat noodles have elliptical granules.

Ultrapartikel tulang ikan kaya kalsium untuk peningkatan gel surimi pada pemanasan gelombang mikro

2025-01-17T14:44:23+07:00

Achieving optimal gel strength is critical for ensuring the desired texture in surimi-based products. This study aims to determine the best concentration of calcium-rich fish bone ultraparticles (UpTIK) in surimi of threadfin bream fish based on the gel strength of surimi and endogenous TGase activity upon microwave heating. UpTIK was produced through calcination and nano-milling, resulting in a high calcium content. Microwave heating was applied with varying concentrations of UpTIK (0; 0.5; 1; and 2%). The parameters analyzed included the activity of endogenous TGase enzyme extract, L*a*b* color analysis and whiteness, water holding capacity (WHC), salt-soluble protein (PLG), and gel strength. The results indicated that a 1% UpTIK concentration achieved the highest TGase activity (0.47±0.05 U/mL) and gel strength (647.17 g/cm²). Additionally, the inclusion of UpTIK improved water holding capacity and salt-soluble protein content while preserving the whiteness of the surimi. Microwave heating also significantly reduced processing time by up to threefold compared to conventional heating. This study demonstrated a novel approach for activating endogenous TGase using UpTIK under microwave heating, providing a promising strategy for diversifying surimi products derived from tropical fisheries.

Pengaruh fortifikasi tepung tulang ikan patin (Pangasius sp.) terhadap peningkatan kalsium dan preferensi donat

2024-12-30T18:03:34+07:00

Patin fish bone can be utilized in the form of flour to enrich the nutrition of the product. Donuts with the addition of patin fish bone flour are a step to meet the market demand for snacks that are not only delicious but also nutritious. The goal of this study was to identify the optimal concentration of patin fish bone flour for donuts, taking into account factors such as sensory characteristics, degree of improvement, chemical composition, and calcium content. The fortification treatment of catfish bone flour, namely 0; 2.5; 5; and 7.5%, is based on the weight of wheat flour. The analyzed parameters included the level of preference, calcium content, proximity, and degree of donut improvement. The results showed that the difference in the concentration treatment of catfish bone flour had no significant effect (p>0.05) on the parameters of appearance and aroma but had a significant effect (p<0.05) on taste and texture. The best treatment is at a concentration of catfish bone flour of 2.5% with values of appearance (7.00), aroma (5.80), taste (6.60), and texture (6.28). The appearance parameters preferred the resulting donuts, while taste and texture received positive feedback. Donuts with 2.5% treatment have an improving degree of 15.77%; moisture 24.16%; ash 1.02%; protein 21.12%; fat 6.94%; carbohydrates 44.35%; and calcium 255.30 mg/100 g. Patin fish bone flour fortification can increase the ash, protein, and calcium content of donuts.