Jurnal Pengolahan Hasil Perikanan Indonesia

Karakteristik fisikokimia dan umur simpan cendol sagu instan dengan variasi kemasan dan metode pengeringan

Wed, 23 Apr 2025 00:00:00 +0700

Cendol is a traditional drink that is highly popular but has low nutritional content due to its composition, which is predominantly rice flour and a high-water content. The low nutritional content of cendol can be increased through fortification with 1.25% snakehead fish meal, while the water content can be reduced by oven and cabinet dryer drying methods. Apart from that, diversifying carbohydrate sources by substituting rice flour for sago flour can also be done. This reduction in water content contributes to increasing the shelf life of cendol. This study aims to find the best type of packaging (HDPE, aluminum foil, or a mix of both) and the best drying method by looking at the physical and chemical properties, shelf life, and total plate count of instant sago cendol that includes snakehead fish. The shelf life method uses the Accelerated Shelf Life Test (ASLT) method with the Arrhenius model applied at temperatures of 25°C, 35°C, and 45°C with storage for 0, 5, 10, 15, and 20 days. The results indicated that instant cendol with cabinet dryer drying produced high physicochemical characteristics with an albumin content of 5.6%; instant cendol packaged in aluminum foil has a longer shelf life, reaching 10 months compared to HDPE packaging or a combination of both, either with cabinet dryer or oven drying, with the total number of microbes being <1.0x10⁶.

Dampak konsumsi ikan columbia catfish dari kolam bekas peleburan aki bekas terhadap penyakit degeneratif dan keamanan pangannya

Thu, 24 Apr 2025 00:00:00 +0700

Cinangka Village, located in Bogor, was historically known as a site for illegal battery recycling. However, the activity ceased 15 years ago. The aim of this study was to determine the potential health impacts of consuming Columbia catfish raised in a pond contaminated by used battery smelting and its potential for causing cancer, non-cancer degenerative diseases, and affecting food safety. The study included testing for heavy metal content in the fish flesh and dissolved metals in the water using XRF and AAS techniques. It also calculated bioconcentration factors and assessed health risks associated with fish consumption, both for cancer and non-cancer conditions, in relation to food safety. The results indicated that the fish is capable of effectively accumulating heavy metals in its body. The flesh was found to be contaminated with Fe (537.53 ppm), Cu (47.69 ppm), Zn (942.53 ppm), As (11.58 ppm), and Pb (13.07 ppm). The pond water itself was contaminated with Fe, Zn, As, Pb, and Cu. Bioconcentration of these metals was observed in the flesh, with Fe (658.33), Cu (4541.90), Zn (17357.83), As (9.94), and Pb (142.53). The Target Hazard Quotient (THQ) > 1 value for all heavy metals in children, while for adults, the THQ > 1 only for Zn, As, and Pb. Both children and adults had a Hazard Index (HI) > 1, indicating that consuming these fish presents a risk of non-cancer degenerative diseases. Consuming fish poses a cancer risk, with the risk level being low to medium for adults and medium to high for children. The safe daily consumption of Columbia catfish for children is 0.004 grams per day, while for adults, it is 0.015 grams per day. The maximum safe consumption limit is 0.026 kg/week for children and 0.091 kg/week for adults. Children are notably more vulnerable to these risks than adults.

Optimasi hidrolisis enzimatik pepton ikan pelagis kecil menggunakan pepsin dari lambung tuna (Thunnus albacares)

Rolen Yaldivilmon Anabokay, Tati Nurhayati, Wini Trilaksani — Sat, 26 Apr 2025 00:00:00 +0700

The abundant catch of small pelagic fish is often underutilized due to quality deterioration caused by mishandling, leading to economic and ecological losses. This study aims to find the best enzyme activity for breaking down fish meat and to describe the peptone that is wrapped in gum arabic and maltodextrin mixed in a 1:3 ratio. The peptone raw materials consist of mackerel (Rastrelliger sp.), yellowstripe scad (Selaroides sp.), and sardine (Sardinella fimbriata), as well as pepsin extracted from the stomach of yellowfin tuna (Thunnus albacares). A completely randomized design (CRD) was used, with a single factor consisting of three enzyme activity levels (3,000 U/mg, 6,000 U/mg, and 9,000 U/mg), conducted in two replications. The analysis results indicated that the total volatile base (TVB) value of the fish raw material reached 28.046 mg N/100 g, which remains within the acceptable consumption limit. The highest enzyme activity for breaking down substances was 3,000 U/mg, with an NTT/NTB value of 0.630±0.281a, and this was then used to make liquid peptone. The liquid peptone was encapsulated at a 1:3 (v/v) ratio using maltodextrin and gum arabic (1:3) as encapsulating agents. The peptone contained 35.86% protein, 1.5% ash, and 86.42% water solubility. Mixing liquid peptone with a 1:3 ratio created peptone that has 0.2% NaCl and a pH of 4.06, which is good for growing moderately acid-loving microbes. This study demonstrates that a 1:3 encapsulation ratio effectively produces stable, high-quality fish peptone, which shows potential for application as a microbial culture medium.

Detection and molecular identification of Salmonella spp. in traditional shrimp paste (terasi): insights from multiplex PCR and 16S rDNA sequencing

Yoga Dwi Jatmiko, Rika Gian Melianti, Asep Awaludin Prihanto — Mon, 28 Apr 2025 00:00:00 +0700

One of the key criteria for quality food products is the absence of pathogenic microbes. Shrimp paste (terasi), a traditionally fermented product, is prone to contamination by unexpected bacteria, including Salmonella spp. This study aimed to isolate and identify Salmonella spp. in traditional shrimp paste using a multiplex polymerase chain reaction (mPCR) approach. The analyzed samples consisted of shrimp paste formulated from shrimp (UA, UB, UC), from fish (IA, IB, IC), and from a combination of both raw materials (CA, CB, CC). The research involved isolating Salmonella, performing biochemical tests with triple sugar iron agar (TSIA) and lysine iron agar (LIA), and molecular detection using mPCR. Isolate identification based on 16S rDNA sequencing was conducted for samples where mPCR failed to detect Salmonella at either the serovar or genus level. The presence of presumptive Salmonella spp. was confirmed through isolation and biochemical characterization in five shrimp paste samples, namely UA, UB, UC, CA, and CC, with the UC sample exhibiting the highest bacterial density at 8.3 × 10⁶ CFU/g. Further TSIA and LIA tests verified that Salmonella spp. was only present in UC. Seven UC isolates showed biochemical characteristics typical of Salmonella spp. (i.e., glucose fermentation, hydrogen sulfide production, and characteristic colony morphology on xylose lysine deoxycholate agar). mPCR confirmed these seven UC isolates as belonging to the Salmonella genus, and one of them (UC8) was successfully identified as Salmonella Typhimurium. The 16S rDNA sequencing results showed that six isolates not identified at the serovar level were classified as Salmonella enterica subsp. enterica serovar Newlands, which is reported for the first time in Indonesian shrimp paste. Meanwhile, one isolate (UC4) that could not be identified at the genus level was confirmed as Proteus mirabilis, indicating non-Salmonella contamination. These findings highlight the importance of improving hygiene in traditional shrimp paste production to minimize the risk of pathogenic microbial contamination.

Kinetic study of quality changes and shelf-life prediction of Gracilaria sp. seaweed-based analog rice using the Arrhenius model

Laili Salsabila, Sri Purwaningsih, Wahyu Ramadhan — Wed, 30 Apr 2025 00:00:00 +0700

Seaweed-based analog rice has emerged as a novel functional food due to its high fiber content and the presence of bioactive compounds. However, information regarding its shelf life remains limited, particularly in relation to its chemical and physical stability during storage. This study aimed to determine the shelf life of Gracilaria sp.-based analog rice using the Arrhenius accelerated shelf-life model, and evaluate the physical and chemical quality changes during storage. Accelerated Shelf-Life Testing (ASLT) was conducted at three different storage temperatures namely at 35, 45, and 55°C, applying the Arrhenius kinetic model. Temperature effects were analyzed through kinetic parameters, including changes in thiobarbituric acid (TBA) levels, color, and sensory attributes (rancid odor and color intensity). Changes in physical and chemical quality were observed on day 0 and day 30 based on crystallinity index, proximate, and fiber content analysis. The results identified TBA levels as the most critical quality parameter, described by the equation y = –731.83x – 2.68, with a coefficient of determination (R²) of 0.9873. Based on the Arrhenius model, the estimated shelf life of the seaweed-based analog rice was approximately 210 days at room temperature. Storage periode day 0 and 30 has significant effect to physical and chemical changes such as in dietary fiber content from 7.35% to 5.84%, fat content from 4.17% to 3.27%, and the crystallinity index from 40,74% to 53,30%. This study provides valuable insights into how storage conditions affect the quality of analog rice, with particular emphasis on fiber stability and lipid oxidation, and provides a reference for distributors and consumers in determining shelf life.

Mutu produk saus hidrolisat kerang tahu (Meretrix sp.) fortifikasi garam konsumsi kadar NaCl 87%

Wed, 30 Apr 2025 00:00:00 +0700

The Madura Sea's tofu clams, a source of animal protein, have the potential to serve as an innovative processed clam sauce product. The innovation of clam sauce requires the addition of 87% NaCl table salt to create a complex and unique taste and papain enzyme to facilitate the hydrolysis process of clams as raw materials. Product standards based on SNI 01-4275-1996 and PerBPOM number 13 of 2019 are the references used to ensure that the product is safe for consumption. The purpose of the study was to determine the best formula and analyze the significant differences in the use of table salt and papain enzyme with different concentrations for the physical, chemical, and microbiological characteristics of clam sauce (Meretrix sp.). The study design used a factorial Completely Randomized Design (CRD) with experimental methods including clam preservation, clam hydrolysis, sauce making, and sauce characteristic tests, namely physical parameters (viscosity), chemical (proximate and pH), and microbiology (Total Plate Count and E. coli). The comparison of the amounts used in the hydrolysis process with the percentage of shellfish, salt, and papain enzyme is 89.1:1:9.9 (F1), 85.5:5:9.5 (F2), 81:10:9 (F3), 76.5:15:8.5 (F4), 72:20:8 (F5), and 67.5:25:7.5 (F6). The results showed that F2 had the best physical characteristics for the sauce, with a viscosity value of 1,033 ± 67.55 mPa.s. Based on SNI 01.4275: 1996 and PerBPOM number 13 of 2019, it is known that F3 is the best formula based on chemical and microbiological characteristics. The proximate values of F3 include protein content of 3.81 ± 0.03%, water 80.90 ± 0.44%, ash 3.96 ± 0.05%, fat 1.57 ± 0.18%, carbohydrates 9.74 ± 0.69%, and pH 5.90 ± 0.00, while ALT is 0.29x104 and E. coli <3 MPN/g. Physical and chemical parameters (water, ash, protein, and pH) and microbiology in clam sauce have differences, while chemical parameters (fat and carbohydrates) are not different. Overall F3 is recommended as the best formula and safe for public consumption.

Pengaruh penggunaan jenis gas terhadap mutu daging tuna selama penyimpanan dingin

Wed, 07 May 2025 00:00:00 +0700

Refrigerated storage is a commonly used method in fish handling, but its effectiveness depends on supporting technologies, including the type of gas used in packaging. The appropriate choice of gas can inhibit oxidation, prevent microbial growth, and preserve the color, texture, and flavor of tuna meat. This study aims to determine the most effective gas type for preserving the quality of tuna meat during cold storage. The experimental design used was a completely randomized design (CRD) with one factor and three replications. The types of gas treatments used were no gas (A0), carbon monoxide (A1), filtered smoke (A2), and non-condensable gases derived from coconut shell (A3), sago bark (A4), and guava wood (A5). Tuna loin samples were sprayed with these gases, then sealed in plastic bags and stored at 1-4°C for 3 days. The parameters analyzed included pH, total volatile bases (TVB), myoglobin content, and total plate count (TPC). The results indicated that CO gas treatment (A1) significantly reduced TVB levels and maintained myoglobin content in tuna loin, as well as slowed down the decline in quality compared to other treatments. Non-condensable gases from coconut shells (A3) and sago palm bark (A4) also showed good results; however, CO gas was the most effective in preserving tuna freshness. These results highlight the potential of using natural non-condensable gases as an environmentally friendly alternative to extend the shelf life of tuna products. This research is expected to provide a new solution for maintaining tuna meat quality during distribution and cold storage, as well as contribute to the development of more sustainable fish storage technologies.

Aplikasi bubuk Caulerpa racemosa sebagai pewarna alami pada cokelat putih batang

Hakan Furqon Sukmana Putra, Lukita Purnamayati, Eko Nurcahya Dewi — Sun, 11 May 2025 00:00:00 +0700

Caulerpa racemosa is a type of seaweed with high chlorophyll content. However, its use as a natural food coloring remains rare. Besides functioning as a natural dye, chlorophyll in C. racemosa has antioxidant properties. One of the potentials uses of C. racemosa is as a natural colorant in white chocolate bars, which typically have a pale, less attractive color. Incorporating C. racemosa into white chocolate bars is expected to produce green-colored chocolate bars rich in antioxidants. This study aimed to investigate the effect of adding C. racemosa powder to white chocolate bars and to determine the optimal addition level of C. racemosa powder. The seaweed powder was added to white chocolate bars at concentrations of 0%, 5%, 10%, and 15%. Results showed that adding C. racemosa powder had a big impact on the levels of chlorophyll, carotenoids, radical scavenging activity (RSA), IC₅₀, color, and taste of the white chocolate bars. The best white chocolate bar was the one with 15% C. racemosa powder, which had 38.05±4.70 µg/mL of chlorophyll, 3.25±0.12 µg/mL of carotenoids, 97.10±0.14% radical scavenging activity, and an IC₅₀ of 216.96±0.29 ppm. The white chocolate bar with 15% C. racemosa exhibited an L* value of 44.28±1.23, an a* value of -11.44±0.39, a b* value of 39.59±0.50, and a ΔE of 97.10±0.14. Adding C. racemosa powder resulted in white chocolate bars with an appealing green color; however, its addition did not produce strong antioxidant effects and created an undesirable aftertaste.