Jurnal Pengolahan Hasil Perikanan Indonesia

Physicomechanical properties of bioplastics from kappa-carrageenan and cassava peel starch

Tue, 11 Feb 2025 00:00:00 +0700

Kappa-carrageenan, derived from red seaweed, is well-known for its excellent film-forming properties and is widely used as a bioplastic material. It is possible to improve the physical and mechanical properties of bioplas-tics by mixing kappa-carrageenan with cassava peel starch and polyvinyl alcohol (PVA) as a reinforcement. The goal of this study is to find the best combination of kappa-carrageenan and cassava peel starch for bio-plastic based on its thickness, tensile strength, elongation, and water vapor transmission rate (WVTR), as specified in JIS Z 1707. A completely randomized block design (CRBD) was employed with varying ratios of kappa-carrageenan and cassava peel waste starch. The findings show that the mixtures of kappa-carrageenan and cassava peel starch had a big effect on all of the bioplastic's physical and mechanical properties, except for its density. All bioplastic formulations met the JIS standard for tensile strength and elongation. Higher starch con-centrations significantly improved the barrier properties by reducing WVTR and water absorption. However, increasing starch concentration enhanced elongation while decreasing thickness, tensile strength, and Young's modulus, resulting in slower biodegradation. The best mix, which had 4% starch and 1% kappa-carrageenan, was thickest at 0.35 mm, a tensile strength of 1.14 MPa, an elongation of 25.78%, and a WVTR of 18.47 g/m²/day (Grade 3). The results show that kappa-carrageenan and waste starch from cassava peel can be used to make bioplastics that meet the standards for physical and mechanical properties. This could also help reduce plastic pollution in the future.

Peningkatan tekstur produk berbasis protein ikan dengan polifenol dari daun zaitun (Olea europaea L.)

Muh Ali Arsyad, Masahiro Ogawa — Tue, 18 Feb 2025 00:00:00 +0700

Polyphenols from natural materials such as plants have been widely used to improve the texture of ingredients and food products. Olive leaves have a very high polyphenol content. This study aims to determine the effect of feeding with the addition of olive leaves on the protein structure of meat and the physical properties of surimi gel. Fish were kept separately based on feed (control, olive leaf addition, and olive leaf extract addition). Physical characteristics of surimi gel added with olive leaf meal (TDZ) and olive leaf extract meal (TEDZ) were determined by measuring hardness and chewiness. Fish fed olive leaf meal for 14 days had 1.1 times higher acid-soluble collagen content than fish meat fed without olive leaf meal. The hardness of surimi gel with the addition of TDZ increased by 38%, and the addition of TEDZ flour increased by 23%. The suppleness of the surimi gel added with TDZ was 1.52 times higher than the surimi gel without the addition of olive leaves, while the gel added with TEDZ had a suppleness 1.48 times higher than the surimi gel without the addition of olive leaves. Feeding with additional olive leaves can improve meat texture through increasing the quantity of collagen protein. Research has shown that adding olive leaves to surimi enhances the physical properties of the resulting gel.

Aktivitas antioksidan dan hedonik teh hijau berbahan baku daun mangrove Avicennia sp. dan Sonneratia sp.

Wed, 19 Feb 2025 00:00:00 +0700

Green tea has long been known as a beverage with various health benefits, especially because of its high antioxidant content. Mangrove leaves are potential raw materials for green tea because they contain secondary metabolite compounds that act as antioxidants. This study aims to determine the best mangrove species that have the potential to be green tea through chemical parameters, antioxidants, and hedonic assessments. Green tea was produced from young leaves at the top of the mangrove Avicennia sp. and Sonneratia sp. obtained from the Bandar Bakau ecosystem area, Dumai City, and commercial tea (Camellia sinensis) for comparison. The analyzed parameters included chemical characteristics (moisture content, ash, acid-insoluble ash, water-soluble extract, and fiber), phytochemicals, percentage of antioxidant inhibition by the DPPH method, and hedonic assessments (taste, aroma, color, and overall). The results showed that the three types of tea had a moisture content of 7.84-25.45%, ash 6.69-16.12%, acid-insoluble ash 0.65-1.23%, water-soluble essence 2.82-4.27%, and fiber 5.80-7.11%. Phytochemical compounds were more frequently detected in commercial tea than in mangrove leaf tea. Differences in the types of green tea raw materials significantly affected the percentage of antioxidant inhibition and the hedonic assessment of the panelists. The best treatment of green tea with Sonneratia sp. mangrove leaves had the highest percentage of antioxidant inhibition (87.59%), and the overall hedonic assessment was highly favored by panelists. This tea meets the green tea standards according to SNI 3945:2016 in ash content, acid-soluble ash, and crude fiber, but not in moisture content or water-soluble essence. The results of this study indicate that mangrove leaves have potential as a raw material for green tea production.

Optimasi pembuatan garam Ulva lactuca menggunakan response surface methodology

Thu, 20 Feb 2025 00:00:00 +0700

Ulva lactuca seaweed is a potential raw material for the production of functional salts. The obstacle faced was the low yield. The purpose of this study was to determine the optimum process conditions for the production of U. lactuca salt based on the highest yield percentage, chemical quality, and sensory properties using the Response Surface Methodology method with the Box-Behnken (BBD) design. The method of making seaweed salt uses three variables with three levels, namely, the ratio of U. lactuca flour addition and aqueous solvent (A = 1:5, 1:10, 1:15), extraction time (B = 10, 15, and 30 min), and extraction temperature (C = 40, 55, and 70℃). A combination of these three factors resulted in a total of 15 experiments. The equation model was tested using analysis of variance (ANOVA) with α = 0.05. The optimized U. lactuca salt was tested for its chemical quality, heavy metal contamination, and sensory characteristics. The results showed that the optimal treatment for producing the highest seaweed salt yield was flour and solvent ratio of 1:13.5, extraction time of 12 min, and extraction temperature of 70℃. This treatment produced a yield response of 31.81±1.63%, which was a difference of 0.82% compared to the predicted response of 31.55%. The resulting U. lactuca salt had an ash content of 59.97%, protein 3.6%, fat 0.25%, carbohydrate 15.46%, moisture 10.49%, NaCl content 27.31%, iodine <0.35%, cadmium 0.07 mg/kg, mercury <0.002 mg/kg, and lead 3.6 mg/kg. The sensory response value of U. lactuca salt for the attributes of grain color, solution color, taste, aroma, mouthfeel, flavor, aftertaste, and overall ranged from 4.2±1.69 (slightly disliked) to 4.8±1.21 (neutral).

Fermentasi daun mangrove Rhizophora mucronata sebagai teh herbal

Marianus Ada Lein, Desniar Desniar, Safrina Dyah Hardiningtyas — Thu, 20 Feb 2025 00:00:00 +0700

Rhizophora mucronata is a type of mangrove commonly found in Indonesia. The leaves of this plant contain various secondary metabolites, such as tannins, carotenoids, phenols, chlorophyll, and alkaloids, which have the potential to be used as ingredients in fermented herbal tea. Tannin compounds are safe for consumption and have various functions, including antioxidant, antibacterial, anticancer, and anti-allergic properties. This study aims to determine the optimal fermentation time for mangrove leaves as a raw material for herbal tea using the BAL Lactobacillus plantarum SK (5) starter. A completely randomized design (CRD) was used with fermentation duration treatments (0, 1, 2, 3, and 4 days) and three replications. The characteristics of the raw materials were tested for heavy metals, moisture content, ash, and phytochemicals. The research on herbal tea production involved mixing mangrove leaves (20 g) and aquades (60 mL), adding a starter (10% (v/b)), and then fermenting for four days at a temperature of 37°C. Analysis includes the measurement of pH, total titratable acidity (TTA), total bacteria, and total lactic acid bacteria (LAB). The heavy metal content, moisture content, and ash of the mangrove leaves meet SNI requirements. Flavonoid, phenol, saponin, tannin, and steroid compounds were detected in the raw material and fermentation product of R. mucronata mangrove leaves. The best fermentation time was obtained on the second day with a pH value of 4.9, TAT of 2.4%, and total BAL (1.7 log CFU/mL). The treatment duration of mangrove leaf fermentation showed changes in pH, TAT, total bacteria, and total BAL values during the fermentation process. The pH value, TAT, total bacteria, and total BAL during the fermentation process indicate that mangrove leaves have the potential to be used as fermented herbal tea.

Optimasi ekstraksi karagenan dari Kappaphycus alvarezii berbantu metode enzim selulase dan gelombang ultrasonik

Thu, 27 Feb 2025 00:00:00 +0700

Carrageenan is a high economic value polysaccharide obtained from red algae as a thickener and stabilizer in various industries. The extraction method of carrageenan commonly used in industry involves a hot alkaline process with a long time, which is inefficient and produces a lot of waste. Consequently, we require an extraction method that enhances efficiency and minimizes environmental effects. The goal of this study is to find the best conditions for extracting kappa-carrageenan from K. alvarezii using the UACE method, considering the quality and percentage of yield. The variables observed in this study were solvent and seaweed ratio (20-100 mL/g), cellulase enzyme concentration (2-10%), and ultrasonication time (20-100 min). The pretreated carrageenan from K. alvarezii was extracted at 80-90ºC for 30 min, characterized, and compared with pure carrageenan according to SNI 8391-1:2017. Increasing the solvent:seaweed ratio, enzyme amount, and ultrasonic time can increase the carrageenan yield up to 62%. However, the carrageenan produced has a darker color than commercial carrageenan. Carrageenan has water content, sulfate, viscosity, heavy metal content according to SNI, while ash content and acid insoluble ash exceed SNI and gel strength of carrageenan is still below SNI. Carrageenan still contains the element N, which indicates the impurity of carrageenan. The results of the FTIR spectrum showed that the carrageenan obtained was of the kappa-carrageenan type. Further research is required to determine the effects of UACE as a pretreatment in the extraction of carrageenan. The objective is to identify methods for producing increased quantities and enhancing the quality of carrageenan.

Pengaruh konsentrasi larutan kitosan dan lama penyimpanan terhadap karakteristik mikrob dan fisik ikan pindang layang

Mon, 24 Feb 2025 00:00:00 +0700

Ikan pindang layang merupakan salah satu produk yang diolah secara tradisional dan dipasarkan dalam keadaaan tidak dikemas. Pengemasan vakum merupakan salah satu teknik pengemasan yang dapat menjaga kualitas produk perikanan dengan baik dan aman. Ikan pindang yang dikemas vakum biasanya tidak dapat bertahan <7 hari, maka diperlukan adanya bahan pengawet salah satunya adalah pelapis kitosan. Penelitian ini bertujuan untuk menentukan konsentrasi terbaik pelapis dari larutan kitosan pada ikan pindang layang yang dikemas vakum selama penyimpanan suhu ruang berdasarkan parameter angka lempeng total, kadar air, pH dan susut bobot. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF), yaitu 4 perlakuan konsentrasi larutan kitosan (0; 0,5; 0,75; 1%) dan 4 perlakuan lama waktu penyimpanan (Hari ke-1, 4, 8 dan 12). Ikan pindang layang yang sudah direndam larutan kitosan dikemas vakum dengan plastik polietilen dan disimpan pada suhu ruang. Parameter yang dianalisis meliputi angka lempeng total, kadar air, pH, susut bobot, warna, dan sensori. Hasil penelitian menunjukkan konsentrasi pelapis larutan kitosan dan lama waktu penyimpanan dapat memberikan pengaruh signifikan terhadap parameter angka lempeng total, kadar air, pH, warna, dan sensori. Terdapat interaksi antara faktor konsentrasi kitosan dan lama waktu penyimpanan pada angka lempeng total dan nilai b* pada uji warna. Perlakuan terbaik ikan pindang layang dengan pelapis larutan kitosan 1% selama penyimpanan dengan rata-rata nilai angka lempeng total 5,04 Log CFU/g, kadar air 58,42%, pH 5,83 dan susut bobot 12,98%. Aplikasi pelapis kitosan terbukti mampu mempertahankan karakteristik mikrob dan fisik ikan pindang layang yang dikemas vakum dan disimpan pada suhu ruang.

Karakteristik fisikokimia fish cake goreng berbahan dasar ikan nila hitam (Oreochromis niloticus) dan lele (Clarias sp.)

Fri, 28 Feb 2025 00:00:00 +0700

Fish cake is a processed product made from fresh fish meat or surimi, which is included in the type of fish jelly product. This study aims to determine the best formulation of fried fish cake made from black Nile tilapia (Oreochromis niloticus) and catfish (Clarias sp.) with tapioca as the filler based on gel strength and texture profile. Fried fish cakes consist of five treatments of fish meat and tapioca ratios: 100:0, 95:5, 90:10, 85:15, and 80:20. The parameters analyzed include proximate composition, whiteness, gel strength, and texture profile. The results indicated that fried fish cake made from black Nile tilapia had higher protein content and whiteness, but fried catfish fish cake had higher fat, ash, carbohydrate, gel strength, and hardness. were very similar.s, springiness, and adhesiveness of both types of fish cakes had almost similar values. Fried black fish cake of black Nile tilapia has protein and fat (in dry weight) of 33.90-62.60% and 1.00-3.01%, respectively, while fried fish cake of catfish has protein and fat (in dry weight) of 30.28-55.59% and 2.40-8.32%, respectively. The gel strength of fried fish cake increased with decreasing fish meat concentration and increasing tapioca concentration. The formulation of fried fish cake in black Nile tilapia and catfish with a fish meat and tapioca ratio of 80:20 is the best treatment based on gel strength and texture profile. In general, black Nile tilapia and catfish, which are types of freshwater fish, have the potential to be developed into basic ingredients in making fish cake products.