Vol. 23 No. 3 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(3)

Articles

• Depolimerisasi Kitosan Menggunakan Sinar Ultraviolet dan Katalis Asam Klorida Depolymerization of chitosan with ultraviolet ray and chloride acid catalyst

  Devi Faustine, Iriani Setyaningsih, Safrina Dyah Hardiningtyas

  412-422

  • PDF (Indonesian)

• Aktivitas Antioksidan Hidrolisat Kolagen Kulit Ikan Nila (Oreochromis niloticus) Antioxidant activity of Tilapia (Oreochromis niloticus) Skin Collagen Hydrolizate

  Deny Tri Prastyo, Wini Trilaksani, Nurjanah

  423-433

  • PDF (Indonesian)

• Fraksinasi Peptida dari Hidrolisat Protein Ikan Selar (Selaroides leptolepis) Fractination of Peptide from Selar Fish Protein Hydrolysate (Selaroides leptolepis)

  Reinal Putalan, Tati Nurhayati, Ekowati Chasanah

  434-440

  • PDF (Indonesian)

• Optimasi Produksi Kitosan Larut Air menggunakan Metode Hidrolisis Bertekanan Optimatization of Production Water Soluble Chitosan Using Pressurized Hidrolysis Method

  Sudianto, Sugeng Heri Suseno, Pipih Suptijah

  441-446

  • PDF (Indonesian)

• Perbandingan Metode Isolasi DNA pada Produk Perikanan Segar dan Olahan Comparison of DNA Isolation Methods for Fresh and Processed Seafood

  Aninditya Artina Setiaputri, Giri Rohmad Barokah, Muh. Alsere Bardian Sahaba, Rahma Dini Arbajayanti, Nadia Fabella, Rizsa Mustika Pertiwi, Mala Nurilmala, Roni Nugraha, Asadatun Abdullah

  447-458

  • PDF (Indonesian)

• Penambahan Genjer (Limnocharis flava) pada Pembuatan Garam Rumput Laut Hijau untuk Penderita Hipertensi Yellow Velvetleaf (Limnocharis flava) Fortification in Ulva lactuca Seaweed Salt Production for Hypertensive Patients

  Nurjanah - Nurjanah, Agoes Mardiono Jacoeb, Ramlan, Asadatun Abdullah

  459-469

  • PDF (Indonesian)

• Mutu dan Tingkat Penerimaan Konsumen Abon Ikan Layang (Decapterus sp.) Quality and Consumers Acceptence of Shredded Macarel Scad Fish (Decapterus sp.)

  Kasmiati, Nurfitri Ekantari, Asnani, Suadi, Amir Husni

  470-478

  • PDF (Indonesian)

• Karakteristik Produk Uli Khas Suku Badui dengan Penambahan Daging Ikan Bandeng (Chanos chanos) Characteristics of Uli as a Typical Product of the Badui Tribe with the Addition of Milkfish Meat (Chanos chanos)

  Fitria Riany Eris, Aris Munandar, Taufik Hidayat, Kartina AM, Meutia, Dian Anggraeni

  479-485

  • PDF (Indonesian)

• Pengujian Kualitas Mikrobiologi Ikan Ekor Kuning Asap dari Pasar Youtefa Papua Microbiological Quality of Smoke Yellow Tail Fish from Youtefa Market Papua

  Kristina Haryati

  486-494

  • PDF (Indonesian)

• Ekstraksi Wet Rendering Minyak Ikan Layang (Decapterus macarellus) dengan Suhu Rendah Wet Rendering Extraction of Mackerel Scad (Decapterus macarellus) Oil by Low Temperature

  Sugeng Heri Suseno, Kamini, Desi Listiana

  495-502

  • PDF (Indonesian)

• Karakteristik dan Aktivitas Antioksidan Rumput Laut Gracilaria sp. Asal Banten Characteristics and Antioxidant Activities of Gracilaria sp. Seaweed from Banten

  Sri Purwaningsih, Eka Deskawati

  503-512

  • PDF (Indonesian)

• Peredaman Radikal DPPH oleh Ekstrak Metanol Spirulina platensis dan Teripang Emas (Stichopus hermanii) DPPH radical scavenging by extract methanol of Spirulina platensis and gold sea cucumber (Stichopus hermanii)

  mega safithri, Kustiariyah Tarman, Iriani Setyaningsih, Anisa Gianti Zhafira

  513-522

  • PDF (Indonesian)

• Efektivitas Ekstrak Gracilaria sp. dalam Menghambat Pertumbuhan Mikroba Ikan Layang dan Tuna pada Penyimpanan Suhu Ruang Effectiveness of Gracilaria sp. Against Total Microbes Flying Fish and Tuna In Room Temperature Storage

  Marni Kaimudin, Trijunianto Moniharapon, Meigy Nelce Mailoa, Fredy Pattipeilohy

  523-531

  • PDF (Indonesian)

• Karakteristik Fisik dan Sensori Minuman Sari Buah Pedada Physical and Sensory Characteristics of Pedada Juice

  Dini Wulan Dari, Dini Junita

  532-541

  • PDF (Indonesian)

• Aktivitas Antibakteri Kitosan Monosakarida Kompleks sebagai Penghambat Bakteri Patogen pada Olahan Produk Perikanan Antibacterial Of Chitosan Monosaccharide Complex As An Inhibitor Of Pathogenic Bacteria For Fishery Products

  Selly Ratna Sari, Ace Baehaki, Shanti Dwita Lestari, Elmeizy Arafah, Guttifera

  542-547

  • PDF (Indonesian)

• Profil Protein Ikan Gabus (Channa striata), Toman (Channa micropeltes), dan Betutu (Oxyeleotris marmorata) Protein Profile of Channa striata , Channa micropeltes, and Oxyeleotris marmorata Fish

  Mala Nurilmala, Mega Safithri, Fitria Tika Pradita, Rizsa Mustika Pertiwi

  548-557

  • PDF (Indonesian)

• Penurunan Kandungan Protein Penyebab Alergi pada Proses Pembuatan Surimi Ikan Nila (Oreochromis niloticus) Reduction of Allergenic Proteins during Processing of Tilapia (Oreochromis niloticus) Surimi

  Roni Nugraha, Irama Dramawanti Pamungkas, Rizsa Mustika Pertiwi, Tati Nurhayati

  558-565

  • PDF (Indonesian)

• Aktivitas Antioksidan Caulerpa sp. Segar dan Rebus Antioxidant Activity of Fresh and Boiled Caulerpa sp.

  Taufik Hidayat, Nurjanah, Agoes Mardiono Jacoeb, Bagja Adhitia Putera

  566-575

  • PDF (Indonesian)