Jurnal Pengolahan Hasil Perikanan Indonesia

Pengaruh penambahan bahan pengikat yang berbeda terhadap karakteristik fisik dan sensori tablet effervescent Sonneratia caseolaris

Fri, 11 Oct 2024 00:00:00 +0700

Utilization of the nutritional content of Sonneratia caseolaris fruit can be done, one of which is through the manufacture of functional drinks in the form of effervescent tablets. Effervescent tablets are drinks in tablet preparations that dissolve in water to produce bubbles, are carbonated, and have beneficial effects on body health. Binders are required to improve the quality and maintain the stability of the effervescent tablet preparations. In addition, binding materials also function to unite the ingredients into a cohesive tablet unit, such that the active ingredients contained in the effervescent are evenly distributed. This study aimed to determine the best treatment based on the physical and sensory characteristics of effervescent tablets produced. Effervescent tablets were prepared by mixing the S. caseolaris filtrate with different binders, each at a concentration of 2.5%, namely polyvinylpyrrolidone (PVP), gelatin, Pulvis Gummi Arabicum (PGA), and maltodextrin. The mixture was dried using a spray dryer. The solid mixture was formulated according to the ingredients used to prepare effervescent tablets. The parameters described included weight uniformity, tablet hardness, color, solubility, dissolution time, moisture content, and sensory properties. The results showed that the use of different binders had a significant effect (p<0.05) on weight uniformity, tablet hardness, color, solubility, dissolution time, and moisture content. Treatment with 2.5% gelatin was the best treatment with characteristics of hardness (4.86 kg/cm²), solubility (98.32%), dissolution time (<70 s), and moisture content (2.15%), which met the standards of the Indonesian Pharmacopoeia. The results of the sensory assessment based on appearance, aroma, color, taste, and overall taste showed that all effervescent tablet treatments were highly favored by the panelists.

Kapasitas antioksidan, sitotoksisitas dan cemaran bakteri simplisia makroalga cokelat

Fri, 11 Oct 2024 00:00:00 +0700

Brown algae are considered to be a source of antioxidants that can contribute to improving health. The purpose of this study was to determine the best combination of brown algae and solvent types based on the parameters of antioxidant capacity, toxicity to Vero cells, and bacterial contamination that affects brown algae simplicia during 30 d of storage. Brown algae, Sargassum aquifolium and Padina australis, were collected from Sanur Beach at the lowest point in the intertidal zone. Extraction was performed using three solvents: ethanol, methanol, and distilled water. The antioxidant capacity of the brown algae extracts was measured using the DPPH method. The brown algae extract, which showed antioxidant capacity and IC₅₀ in the strong category, was used for cytotoxicity testing. Bacterial contamination testing was performed based on the simple storage time of brown algae for 30 d. The results showed that the combination of S. aquifolium and P. australis ethanol extract (ratio 1:10) had a yield percentage of 37.2% with an antioxidant capacity of 0.935±0.003 mg/L GAEAC and an IC₅₀ value of 89.03 μg/mL (strong category). The combination of S. aquifolium and P. australis ethanol extracts had an IC₅₀ value of 382.30 μg/mL (the weak category). Total plate count (TPC), Enterobacteriaceae, and coliforms increased with the storage time of simplicia for 30 days. These findings indicate that the combination of ethanol extracts of S. aquifolium and P. australis is a potential source of natural antioxidants.

Pemanfaatan rumput laut Caulerpa racemosa sebagai bahan baku masker wash-off dengan penambahan peptida siput gonggong

Lily Viruly, Anggi Anggi, Jumsurizal Jumsurizal, Muzahar Muzahar — Sat, 12 Oct 2024 00:00:00 +0700

Caulerpa racemosa has potential as a raw material for cosmetics, specifically face masks, owing to its antioxidant content. The type of marine fauna that has a high economic value and is rich in peptides is the gonggong snail (Laevistrombus turturella). Gonggong snail extract has antioxidant activity and antimicrobial peptides that can inhibit the growth of Staphylococcus aureus. This study aimed to determine the best formula for a wash-off mask from C. racemosa with the addition of gonggong peptide. The formulation of the wash-off face mask used a fixed formula resulting from optimization (adding 15% C. racemosa seaweed), employing a completely randomized design (CRD) with three treatments of gonggong peptide addition: A1 (15%), A2 (10%), and A3 (5%). The wash-off mask product was analyzed for organoleptic properties, total plate count (TPC), pH value, irritation test, drying time test, and antioxidant activity using the DPPH method. Fresh C. racemosa seaweed has strong antioxidant activity, measuring 71.42 µg/mL. The wash-off mask with the best formula was the 5% gonggong peptide addition formula with a hedonic value of aroma parameter 6 (somewhat like), color 7 (like), and texture 7 (like). The scoring test had a value of seven (good) for each parameter. The selected formula meets the requirements of SNI 16-6070-1999 on the TPC value, which is 4.1×10² CFU/mL and the pH value is 6.5. The resulting mask did not cause irritating reactions, dried for 14.8 minutes and contained 186.98±0.01 µg/mL antioxidants. This wash-off mask product has the potential to be an alternative to face masks.

Parameter kemunduran mutu sebagai indikator pembeda asal formaldehida pada ikan opah selama penyimpanan suhu chilling

Wed, 23 Oct 2024 00:00:00 +0700

Moonfish (Lampris guttatus) is a marine fish that contains relatively high levels of natural formaldehyde. This has become a major obstacle, owing to the detection of both naturally occurring formaldehyde and the addition of artificial formaldehyde. Decomposition in fish can lead to the natural formation of formaldehyde through enzymatic reduction of trimethylamine oxide (TMAO), resulting in the formation of byproducts such as formaldehyde and dimethylamine. (DMA). This study aimed to determine the distinguishing indicators between natural and artificial formaldehyde based on quality deterioration parameters in opah fish during 14 days of cold storage. This study used a completely randomized factorial design with treatments of adding formaldehyde concentrations of 0, 2, and 4% and a storage time of 14 days. The observed parameters were the pH, total volatile base (TVB), formaldehyde (FA), and dimethylamine (DMA). The results indicate that the formaldehyde concentration of 0% has a significantly different value than the other concentrations. Formaldehyde (FA) is a strong indicator to differentiate the source of formaldehyde levels in fish. Another parameter, pH, TVB, and DMA, cannot be used as a single indicator, but the combination of the four quality deterioration parameters can serve as a strong distinguishing indicator of formaldehyde origin in Moonfish.

Karakteristik biskuit bagiak dengan substitusi konsentrat protein ikan (KPI) dan tepung tulang ikan

Dian Setyarini, Bustami Ibrahim, Joko Santoso — Wed, 23 Oct 2024 00:00:00 +0700

Bagiak is a biscuit made of sago flour, tapioca, arrowroot starch, sugar, and other ingredients. Bagiak is high in carbohydrates, but low in proteins. The aim of this study was to determine the best formulation resulting from the substitution of catfish protein concentrate and addition of catfish bone meal in making bagiak biscuits. The study used an experimental method with a completely randomized factorial design (RALF) with two treatments, namely substitution of catfish protein concentrates (FPC) for main meal (0%, 10%, 20%, and 30%) and addition of catfish bone meal (0, 1, 2, 3 %). For the selected formulas, the hedonic test results were analyzed, including protein and calcium levels, and test parameters according to SNI Biscuits 2973:2022. The selected formula was a 10% KPI formulation and 3% fishbone meal. The selected bagiak formulation produced a protein content of 10.90±0.01% and calcium of 572.32 mg/100 g. The protein and calcium levels of the selected bagiak were greater than those of the control and commercial bagiak. Test results for selected water content parameters, total aerobic plate number, Enterobacteriaceae, Salmonella spp., Staphylococcus aureus, heavy metal contamination: Lead (Pb), Cadmium (Cd), Tin (Sn), Mercury (Hg), and (As) met the SNI Biscuit quality requirements, SNI 2973:2022. The 10% FPC formulation and 3% fish bone meal have the potential to be nutritious snacks with better protein and calcium contents than commercial products.

Identifikasi dan prevalensi parasit Anisakis sp. pada ikan tongkol di tempat pelelangan ikan (TPI) Oeba-Kota Kupang

Thu, 24 Oct 2024 00:00:00 +0700

Euthynnus affinis is home to a variety of metazoa parasites, including monogenae, digenea, acanthocephala, and nematodes. Anisakis sp. is a parasitic nematode that causes host-related diseases. The purpose of this study was to determine the prevalence and degree of parasite infection by Anisakis sp. in stalk fish landed at the fish auction site (FAS) of the City of Oeba-Kupang. The research used a comparative descriptive method. Laboratory tests used for the identification and prevalence of the parasite Anisakis sp. refer to SNI 2332.6:2015. The results of the study showed that the Anisakis sp. parasite was most commonly found in the intestines of barley fish (21), liver (17), stomach (13), and gonads (seven). Calculation of the prevalence of eight positive specimens infected with the Anisakis sp. parasite showed a prevalence of 20%, which belongs to the frequent category (often). The degree of infection in stick fish was 7.25 parasitic individuals per fish in the low category.

Karakteristik pepton ikan kembung (Rastrelliger sp.) tidak layak konsumsi dan aplikasi pada pertumbuhan Wickerhamomyces anomalus

Btr Sri Syntia Manik, Didid Diapari, Tati Nurhayati, Indah Wijayanti — Thu, 24 Oct 2024 00:00:00 +0700

Selenium is a mineral element that acts as an antioxidant and affects enzyme formation, the immune system, and reproduction in livestock. Selenium yeast is an organic form of Se. The high availability of inedible mackerel can be utilized as a raw material for peptone in the growth medium of yeasts that produce organic Se. The objective of this study was to determine the characteristics of pepton derived from inedible mackerel as a growth medium for W. anomalus. Pepton was analyzed for amino acid composition using HPLC, solubility of pepton in water (gravimetric method), pepton yield, pH, proximate analysis, free α-amino nitrogen content, total nitrogen, AN/TN ratio, and salt content (Volhard method). Mackerel fish pepton has the following characteristics: protein content 75.5%, free α-amino nitrogen 1.9%, solubility 99.9%, total nitrogen 12.1%, salt content 7.9%, AN/TN ratio 16.2%, and pH 7.0. Mackerel fish pepton unfit for consumption applied to the growth medium of Wickerhamomyces anomalus as Se-Yeast has a higher growth rate compared to commercial pepton.

Efektivitas metode kristalisasi suhu rendah dan urea dalam pembuatan konsentrat omega-3 ikan tuna (Thunnus sp.)

Fri, 25 Oct 2024 00:00:00 +0700

The demand for fish oil in Indonesia has increased; however, its production has not yet been met. Fish oil circulating in the market is still in the form of pure fish oil, which is not good for health because it contains high levels of saturated fatty acids. Therefore, fish oil has the potential to be developed into an omega-3 concentrate by removing components other than omega-3 that are not beneficial for health. The method of developing fish oil products in the form of omega-3 concentrates using low-temperature and urea crystallization methods is still not optimal. Therefore, this study aimed to evaluate the low-temperature crystallization and urea crystallization methods using the iodine number parameter and the increase in total omega-3 fatty acids in the production of tuna fish omega-3 concentrate. The urea crystallization method produces a better-quality omega-3 concentrate compared to the low-temperature crystallization method. The urea crystallization method with a 2:1 ratio can increase the proportion of unsaturated fatty acids to saturated fatty acids in the omega-3 concentrate by 25.17:1. Testing with the urea crystallization method at a 2:1 ratio has an iodine number of 495.89±70.45% and an increase in total omega-3 fatty acids of 316.34%, equivalent to 4.16 times higher than crude oil.