Jurnal Pengolahan Hasil Perikanan Indonesia

Sensory and physicochemical properties of threadfin bream (Nemipterus nemurus) meatballs from breadfruit and tapioca flour formulations

Esa Ghanim Fadhallah — 2024-11-05

Fish meatballs require fillers to produce high-quality meat products. Tapioca is often used as a filler in meatballs, but has a low nutritional content. Breadfruit flour can be used as an alternative meatball filler because it contains high amylose, amylopectin, and fiber contents. This study aimed to determine the best formulation of threadfin bream fish meatballs with the addition of breadfruit and tapioca flour based on sensory, physical, and chemical properties and compliance with SNI 7266:2014. The breadfruit and tapioca flour formulation consisted of six treatments (%): (0: 15), (3:12), (6:9), (9:6), (12:3), and (15:0). The parameters analyzed included sensory tests, ash content, moisture, hardness, springiness, and cohesiveness. The best treatment was continued with the analysis of the protein and crude fiber content. The results showed that the formulation of breadfruit and tapioca flour significantly affected the sensory, physical, and chemical properties of threadfin bream fish meatballs. The best formulation is the treatment of 3% breadfruit flour and 12% tapioca with an appearance score of 7.62 (smooth surface, no cavities, bright), aroma 7.75 (typical of fish), taste 8.00 (typical of fish meatballs), texture 7.83 (dense, compact, chewy), hedonic taste 7.63 (very much like), overall acceptance 7.39 (like), moisture 68.02%, ash 2.22%, crude fiber 0.71%, and protein 11.38% in accordance with SNI 7266:2014. This formulation also produced a hardness value of 295.50 N, springiness value of 12.57 mm, and cohesiveness value of 1.22 mm. The higher the concentration of breadfruit flour, the lower the sensory and physical values and the higher the ash content of kurisi fish meatballs.

Isolasi klorofil a dan analisis aktivitas antioksidan dari mikroalga C. vulgaris

Anies Chamidah — 2024-11-13

Chlorophyll is a green pigment found in the thylakoid membrane, consisting of chlorophyll a, b, c, d, and e, and is beneficial as an antioxidant, anti-inflammatory, antimutagenic, and anticancer agent. The use of chlorophyll from microalgae has not been extensively explored compared with that from terrestrial plants. This study aimed to isolate and determine the antioxidant activity of chlorophyll-a from C. vulgaris. The research method used was laboratory experiments, with stages including the extraction of C. vulgaris microalgae using 96% ethanol solvent, fractionation of crude C. vulgaris extract with n-hexane, chlorophyll identification and determination of the best eluent for TLC isolation, and fraction isolation to obtain chlorophyll pigments, followed by TLC testing, total chlorophyll content, and antioxidant activity. The test results included the yield test, thin-layer chromatography (TLC), total chlorophyll content, and antioxidant activity test using the DPPH method. The research results show that chlorophyll-a can be isolated through extraction using 96% ethanol, fractionation with n-hexane, and purification by column chromatography using a petroleum ether solvent. (7:3). The IC₅₀ value of the produced chlorophyll-a is 63.99±5.46 ppm, which falls into the category of strong antioxidants. These findings indicate that the chlorophyll-a from C. vulgaris has the potential to be an effective source of natural antioxidants.

Karakteristik fisikokimia mi basah substitusi jenis ikan berbeda dengan penambahan egg white powder

Ayu Rizki Amalia — 2024-11-17

Noodles are a type of food that are liked by all groups and are often used as an alternative to rice substitutes. The protein nutritional content in noodle products is very low; therefore, it is necessary to add a high protein composition, one of which can come from various types of fish. A weakness of fish-based noodles is their physical characteristics, which are prone to breaking and lack chewiness, making them less favored by consumers. Therefore, it is necessary to use stabilizing agents such as Egg White Powder (EWP). This study aimed to determine the best fish flour for wet noodles, based on physicochemical characteristics and consumer preferences. The research method used was a completely randomized design (CRD) with different fish treatments: control, long-jawed mackerel (Rastrelliger sp.), Bombay-duck (Harpodonen nehereus), mackerel tuna (Euthynnus affinis), and Pangas catfish (Pangasius sp.). The tested parameters were sensory, proximate, and physical. Noodles with different types of fish contained water contents of 51.5-76.65%, protein 4.40-17.21, fat 0.20-6.53%, ash 1-2.82%, cooking loss 3.5-8.25%, rehydration capacity 35-65.24%, cooking time 75.75-115.28 seconds; elasticity 11.38-29.79%, and hardness value 881.40-4155.01 gf. The type of fish most favored as the main ingredient for wet noodles, based on the acceptance level of the panelists, was mackerel tuna. The use of fish as raw material can enhance the nutritional value of wet noodles.

Eksplorasi aktivitas enzimatik dari fungi endofit laut serta aplikasinya untuk hidrolisis kitosan

Muhammad Arief Budiman — 2024-11-19

Marine endophytic fungi are fungi associated with tissues of marine organisms, such as seaweed, coral, seagrass, sponges, and sediments in the marine environment. Fungi can produce extracellular enzymes, including cellulase, amylase, pectinase, chitosanase, lipase, and protease. This study aimed to determine the potential of fungal isolates to produce chitosanolytic, cellulolytic, and proteolytic activities for the degradation of chitosan. Marine endophytic fungal isolates were obtained from seaweed, seagrass, and mangroves from the waters of the Sukabumi and Buton Islands, Indonesia. Twenty fungal isolates were screened for enzymatic activity (chitosanolytic, cellulolytic, and proteolytic) using the agar diffusion method to determine the diameter of the clear zone produced. The hydrolysis process was carried out by inoculating the isolates into hydrolysis media containing colloidal chitosan for seven days. The results showed that 12 isolates had chitosanolytic activity, 8 had cellulolytic activity, and 10 had proteolytic activity. Five isolates showed activity against all tested enzymes. Two isolates with codes KVA and BM48A had the highest chitosanolytic clear zone diameter. Isolates were identified by DNA Barcoding as species with strains Trichoderma harzianum KTR3 and Aspergillus sydowii KTR50. The yields of the chitosan hydrolysate were 7.44% and 6.74%, respectively. Meanwhile, the viscosity values produced were 21.1 cP and 9.26 cP and the molecular weight values were 9.06 kDa and 4.47 kDa. The enzymatic activity produced by marine endophytic fungal isolates has the ability to degrade chitosan, as evidenced by the decrease in the viscosity and molecular weight of chitosan.

Karakteristik fisikokimia dan fungsional tepung Sargassum polycystum sebagai bahan baku pembuatan garam fungsional

Ramlan Ramlan — 2024-11-21

Sargassum polycystum is highly abundant in Indonesian waters. S. polycystum still needs to be utilized optimally in the food and non-food sectors. This study aimed to determine the characteristics of S. polycystum flour from the waters of Cibuaya Beach, Ujung Genteng, and Sukabumi as a raw material for the production of functional salts. The study consisted of two main stages: the manufacture and characterization of S. polycystum flour. The parameters analyzed included yield, color, water activity, proximate content, minerals, NaCl, heavy metals, phytochemicals, total phenolics, flavonoids, phlorotannins, and antioxidant activity (DPPH and FRAP). The physical characteristics of S. polycystum flour include yield 79.52%, L* 44.36±0.33 (dark), a* 5.14±0.11 (red), b* 16.51±0.33 (yellow), and ºhue 72.61±0.01 (red-yellow). Chemical characteristics of S. polycstum flour include ash 34.43±0.19%, Na mineral 54.32±0.09 mg/g, K 87.12±0.48 mg/g, Na/K mineral ratio 0.62±0.00, and NaCl content 17.11±0.18%. Functional characteristics of S. polycystum flour include alkaloids, phenolics, saponins, and steroids (in qualitative testing); and contains total of phenolics 847.05±0.46 mg GAE/g sample, flavonoids 892.20±0.63 mg QE/g sample, phlorotannins 534.11±0.73 mg PGE/g sample; and antioxidant activity DPPH (IC₅₀ value) 52.25±0.52 ppm (strong), and FRAP 242.93±2.31 µmmol FeSO4. S. polycystum flour has good physical, chemical, and functional characteristics, so it has the potential to be used as raw material for production of functional salt which is beneficial for body health.

Karakteristik fisik selulosa dari rumput laut Chaetomorpha crassa yang diekstraksi dengan suhu yang berbeda

Krisman Umbu Henggu — 2024-11-25

Chaetomorpha crassa is a green seaweed that is abundant in Indonesian waters. The utilization of C. crassa is yet to be fully optimized, as seaweed farmers often view it as a nuisance. However, this seaweed contains natural cellulose, which can be used in industrial applications. Consequently, this study aims to determine the optimal temperature for cellulose extraction from C. crassa, focusing on cellulose content, physical characteristics, and diffraction patterns. The cellulose extraction process involves several stages: depigmentation and delignification at extraction temperatures of 60, 70, and 80°C for 12 h, followed by depolymerization using 5% HCl. The biomass was dried at 60°C for 10 h. The parameters analyzed included the degree of crystallinity, density, flowability index, and porosity, as well as the cellulose, lignin, hemicellulose content, and diffraction patterns. The findings indicated that variations in extraction temperatures of 60°C, 70°C, and 80°C significantly affected (p<0.05) the cellulose, lignin, hemicellulose, bulk density, tap density, Carr's index, Hausner ratio, and porosity. The optimal conditions for cellulose extraction were achieved at a temperature of 70°C, resulting in an average cellulose content of 74.17%, a degree of crystallinity of 64.13%, bulk density of 0.21 g/cm³, tap density of 0.29 g/cm³, Carr's index of 35.11%, Hausner ratio of 2.48, and porosity of 1.27. Diffraction analysis revealed that the cellulose obtained in this study was predominantly type II cellulose (72.66%), with type I cellulose comprising 27.34%.

Produksi protein sel tunggal mikroalga (Chlorella vulgaris) menggunakan limbah ayam broiler dan aplikasinya dalam pakan

Wa Iba — 2024-11-27

Single-cell proteins from microalgae have the potential for use in broiler chicken feed formulations. One of the microalgae that has been widely developed today is Chlorella vulgaris. This study aimed to determine the concentration of C. vulgaris cultivated using organic media derived from broiler chicken waste and its protein content in feed. C. vulgaris was cultured using organic media from broiler chicken feces in seawater at 4 concentrations (10, 100, 1,000, and 10,000 ppm). The protein content of C. vulgaris and the feed was analyzed using the Kjeldahl method. The highest protein content was obtained from C. vulgaris in chicken fecal media at 10 ppm, which was 23.53%. The biomass of C. vulgaris cultured in 10 ppm chicken feces medium was added to the formulation of broiler chicken feed at different concentrations (0, 2.5, 5, 7.5, and 10 %) with three replicates. The highest protein content (34.65 %) was observed with the addition of 2.5% C. vulgaris biomass. The protein content that approached optimal levels for broiler chickens in the pre-starter and starter phases, which were 22.71% and 24.06%, respectively, was obtained with the addition of 5% and 7.5% C. vulgaris.

Stabilitas fisik dan uji iritasi produk peel-off mask dari ekstrak H. scabra, A. marina, dan bittern

Ika Wahyu Ridyawati — 2024-11-27

A peel-off mask is a type of cosmetic that is widely used for treating dry facial skin. This product can moisturize and provide a relaxing effect because it is rich in minerals in the skin. Mineral-rich marine biota that have potential as ingredients for peel-off masks include extracts of Holothuroidea scabra, Avicennia marina, and bittern. The aim of this study was to determine the best peel-off mask product formula from H. scabra, A. marina, and bittern extracts, based on physical stability and irritation tests. The tests included extract yield, peel-off mask formulation, physical stability (organoleptic, cycling test, pH test, and drying time test), and irritation (eritema, hot, and itchy rash) tests. The formula used in this study is bittern (mL)+H. scabra (mg)+A. marina (mg), with F0 (control), F1 (33.33+33.33+33.33), F2 (50+25+25), F3 (25+50+25), and F4 (25+25+50). The research results show that the best physical stability of the product is found in F2. (bittern 50 mL, 25 g H. scabra extract 25 g, and A. marina). This formula is safe to use on facial skin because 30 panelists did not experience irritation (erythema, heat, and itching) with a product pH of 5.52 according to the normal skin value on the face.