Jurnal Pengolahan Hasil Perikanan Indonesia

Potensi aktivitas antioksidan ekstrak spons laut Stylissa carteri

Mon, 10 Mar 2025 00:00:00 +0700

The sea sponge Stylissa carteri plays an important role because it is one of the constituent biota of coastal and marine ecosystems, especially in coral reef ecosystems. The increasing utilization of bioactive compounds in sea sponges is feared to significantly reduce the population of sea sponges. The prevention effort involves cultivating sea sponges for sustainable utilization. This study aims to determine the antioxidant activity of transplanted Stylissa carteri sponges and those that live naturally in nature. This study was conducted in Pramuka Island using the sponge explant combination method. The three types of transplants were number one (SO), number two (S. carteri and Aaptos suberitoides), and number three (S. carteri, A. suberitoides, and Acropora hard coral). Antioxidant activity was tested with three repetitions on three transplanted and naturally occurring S. carteri sponges (SA) using the DPPH (1,1-Diphenyl-2-Picrylhydrazyl) method. The results indicated that the four sample sources contained strong antioxidant activity, namely SO had an IC50 value of 86.22±23.6 μg/mL, SAP 86.58±30.7 μg/mL, SAC 86.10±23.4 μg/mL, and natural living SA 54.27±16.9 μg/mL. The transplanted S. carteri sea sponge has strong antioxidant activity and can be an alternative solution in terms of raw material availability for the development of potential pharmaceutical products.

Pengaruh metode pengemasan ikan tongkol asap guna menghambat kemunduran mutu pada suhu ruang

Almalia Surya Gustiningrum, Tati Nurhayati, Bustami Ibrahim — Mon, 17 Mar 2025 00:00:00 +0700

Smoked Tongkol fish is one of the products favored by tourists as a souvenir of Prigi Beach, Trenggalek. Sales of smoked fish at Prigi Beach are only placed on wooden display cases without packaging, so there is a high possibility of exposure to microbial and mold contaminants that can affect its quality. Packaging with the Modified Atmosphere Packaging (MAP) method and vacuum plastic packaging are ways to extend shelf life and maintain quality. The purpose of this study was to compare vacuum and MAP packaging methods to extend the shelf life of smoked Tongkol (Euthynnus affinis) at room temperature. The quality test results of smoked fish produced at the bengkorok fish smoking center include Salmonella spp bacteria, Staphylococcus aureus, Escherichia coli, and benzo(a)pyrene still in accordance with SNI 2725:2013 standards. The best histamine analysis results during storage were 52.32 ± 3.16 mg/kg found in MAP packaging. The results of chemical and microbial analysis on MAP and vacuum plastic packaging until the last day of storage are still in accordance with SNI 2725:2013 standards, moisture content < 60%, log total microbes < 4.7 log CFU/g, and log total mold < 2 log CFU/g. Plastic packaging experienced quality deterioration on day 2 of storage with test values below SNI 2725:2013 standards

Pengaruh pelapisan daun jeruk purut dan pati terfotooksidasi terhadap karakteristik kimia dan mikrob ikan lemuru

Niken Widya Palupi, Achmad Ithman Azhari, Sony Suwasono — Tue, 25 Mar 2025 00:00:00 +0700

Bali sardinella fish showed rapid deterioration after death, which promotes microbial growth. An alternative to slowing down this deterioration is coating it with natural materials. The extract from kaffir lime leaves contains antioxidant and antibacterial compounds, while photo-oxidized starch has excellent adhesive properties, so both are suitable as coating materials. The study aimed to determine the best combination of extract from kaffir lime leaves and photo-oxidized starch for preserving lemuru fish during cold storage, based on chemical, microbial, and physical parameters. The study applied two factors; they were the ratio of extract from kaffir lime leaves to photo-oxidized starch (1:2, 1:3, 1:4) and the concentration of photo-oxidized starch in the suspension (15% and 30%). The parameters included TPC TVBN, pH, TBA, and texture. The coating treatment significantly slowed down microbial growth and quality degradation of lemuru fish compared to the control (untreated fish). The total bacterial count in the control fish reached the acceptable limit within 48 hours, whereas coated fish exceeded the limit after 96 hours. A similar trend was observed for TVBN and TBA, where the control fish showed a faster increase than coated fish, which remained within safe limits for up to 96 hours. The pH of the control fish reached the threshold at 24 hours, while coated fish maintained acceptable pH levels until 72 hours. The best treatment was obtained using a 15% photo-oxidized starch concentration with a 1:3 ratio of extract from kaffir lime leaves, effectively maintaining the quality of lemuru fish for up to 72 hours.

Nutritional improvement of gluten-free arrowroot biscuits through catfish flour enrichment

Rahmania Nur Afiah, Indrati Kusumaningrum — Fri, 28 Mar 2025 00:00:00 +0700

The demand for gluten-free products is increasing along with the growing awareness of gluten intolerance and sensitivity. The use of alternative flours, such as local tubers and fish flour fortification techniques, can help improve the nutritional content of gluten-free products. This study aims to determine the best concentration of catfish flour based on the nutritional content and hedonics of arrowroot flour-based biscuits. A completely randomized design (CRD) was used with four concentrations of catfish flour addition (0, 2, 4, and 6%). The analyses conducted were proximate tests, texture, color, and hedonic. The research results indicate that the addition of 6% catfish flour is the best treatment, with biscuit characteristics including moisture content of 5.59%, ash 1.63%, protein 8.57%, fat 28.46%, and carbohydrates 55.39%. The biscuits with the addition of 6% catfish flour have a texture of 3.43 N, a color of L* 70.82, a* 2.46, and b* 37.69 and meet SNI 2973:2022 for protein parameters. Hedonic tests show that the addition of catfish flour to biscuits is acceptable and liked by the panelists. Overall, catfish flour is beneficial in enhancing the nutritional content of gluten-free biscuits made from arrowroot flour. These biscuits have the potential to become nutritious gluten-free snacks.

Prevalence of bacterial contamination on seafoods products collected from traditional fish market in Bali Province during 2023

Sat, 29 Mar 2025 00:00:00 +0700

Seafood provides essential nutrients beneficial for human health; however, it is highly vulnerable to harmful bacterial infections that pose significant public health risks. This research seeks to assess the prevalence of five categories of seafood obtained from various traditional fish markets in Bali Province. A total of 108 tuna samples, 78 pelagic fish samples, 37 cephalopod samples, 14 sardine samples, and 53 demersal fish samples were collected from various traditional markets in Bali Province. This research evaluated the prevalence of E. coli, coliforms, Salmonella, V. cholerae, and V. parahaemolyticus. The study revealed that the highest prevalence of E. coli, coliform, and V. parahaemolyticus contamination in tuna samples was 95 (87%), 95 (87%), and 103 (95%), respectively. The study indicated that E. coli and coliforms were present in 73 of the 78 pelagic fish samples, representing 93% contamination. Sardine samples exhibited the lowest prevalence of bacteria. All seafood samples, however, tested negative for Salmonella and V. cholera. PCR products from E. coli and V. parahaemolyticus isolates were effectively amplified for the target genes utilized in this study. Local seafood markets should adopt appropriate handling and storage practices to enhance seafood quality. This study emphasizes the significant presence of E. coli, coliforms, and V. parahaemolyticus in seafood, along with the potential health risks posed by specific strains and their antibiotic resistance.

Formulation of toro tuna-based instant porridge with addition of seaweed flour for baby complementary food

Nabila Ukhty, Ikhsanul Khairi, Akbardiansyah Akbardiansyah — Sun, 30 Mar 2025 00:00:00 +0700

The high incidence of malnutrition among children under five in Indonesia underscores the critical need for timely and comprehensive interventions to mitigate its impact. One of the factors contributing to malnutrition in toddlers is a lack of balanced nutrition in complementary food (CF). Fishery commodities such as tuna and seaweed have great potential to be developed into instant complementary food porridge for complementary feeding because they contain amino acids and essential fatty acids that toddlers need for brain and eye development. This research aimed to determine the best formulation for instant MPASI porridge made from toro tuna and seaweed flour based on organoleptic assessment, fatty acid profile, and amino acid profile. The complementary food porridge with toro tuna and seaweed flour consists of four treatments, namely 94%:6%, 88%:12%, 82%:18%, and 76%:24%. The parameters analyzed included sensory tests (appearance, color, taste, and texture), fatty acid profile, and amino acid profile. The present study investigates the optimal formulation of instant complementary porridge (MPASI) for toddlers, emphasizing its significance for brain and eye development. Specifically, the research evaluates porridge made from toro tuna and seaweed flour through organoleptic assessment, fatty acid composition, and amino acid profile analysis. Four formulations were tested, comprising ratios of 94% tuna to 6% seaweed, 88% tuna to 12% seaweed, 82% tuna to 18% seaweed, and 76% tuna to 24% seaweed. The analysis focused on sensory attributes, including appearance, color, taste, and texture, alongside the nutritional profiles of fatty acids and amino acids. Based on the research results, it is known that the differences in the formula of tuna toro and seaweed flour influence the panelists' level of preference for appearance, smell, and taste parameters. Organoleptic evaluation selected the formula with a ratio of 82%:18% as the best. The dominant fatty acids include palmitic acid (SFA) at 33.68%, oleic acid (MUFA) at 45.95%, and linoleic acid (PUFA) at 1.34%. The dominant essential amino acid is leucine at 1.28%, and the dominant non-essential amino acid is glutamic acid at 1.37%.

Pengaruh konsentrasi asam klorida terhadap ekstraksi glukosamina dari kitosan Penaeus monodon sebagai sistem sediaan liposom

Suciarti Makatita, Wini Trilaksani, Wahyu Ramadhan — Sun, 30 Mar 2025 00:00:00 +0700

Glucosamine is an important compound for maintaining joint health. Currently, almost all glucosamine needs in Indonesia still depend on imports. Therefore, developing glucosamine production with variations in HCl concentration is a strategic step to meet national needs. The study's goal is to find the best HCl concentration for breaking down chitosan using ultrasonic extraction to make glucosamine hydrochloride (GlcN-HCl) and putting it in a liposome system. Extraction was carried out with variations in HCl concentration of 2%, 4%, and 6%, with the hope of obtaining the best yield. The hydrolysis process was carried out with ultrasonic treatment for 40 minutes. The results indicated that the ultrasonic extraction method with variations in HCl concentration produced GlcN-HCl with good physicochemical characteristics. The yield obtained ranged from 78.95 to 78.95–86.20%. The resulting GlcN-HCl has a pH of 3.9–3.64 and a specific crystal structure at an angle of 2θ (9.87° and 28.95°) based on XRD analysis. The FTIR spectrum showed a characteristic absorption at wave number 1613 cm⁻¹, indicating the presence of amine groups. The particle size of GlcN-HCl ranged from 26 to 26–239 nm. Evaluation of the stability of liposomes containing GlcN-HCl during 4 days of storage showed that storage time affected the physical stability of liposomes, which was indicated by an increase in turbidity.