Vol. 26 No. 1 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(1)

Articles

• Karakteristik pepton dari limbah jeroan ikan sidat (Anguilla bicolor) sebagai nutrien untuk pertumbuhan bakteri Peptone characteristics from eel (Anguilla bicolor) viscera as a nutrient for bacterial growth

  Tati Nurhayati, Raden Hilman Wirayudha, Pipih Suptijah

  1-12

  • PDF (Indonesian)

• Degradasi hidrotermal Kappaphycus alvarezii: Karakter hidrolisat dan kapabilitas sebagai prebiotik Hydrothermal degradation of Kappaphycus alvarezii: Hydrolysate characteristics and capabilities as prebiotics

  Mutmainnah Mutmainnah, Desniar Desniar, Joko Santoso

  13-24

  • PDF (Indonesian)

• Analisis mutu ikan kurisi dan swanggi hasil tangkapan nelayan di tempat pelelangan ikan Mayangan, Probollinggo Analysis of the quality of japanese threadfin bream and red bigeye fish caught by fisherman at the Mayangan fish auction, Probolinggo

  Sari Mustika Wati, Hafiludin

  25-38

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• Peningkatan volume pemurnian minyak ikan tuna (Thunnus sp.) dari hasil samping pengalengan Increased refining volume of tuna (Thunnus sp.) fish oil from canning by-products

  Adenia Cahyatie Aprillia, Sugeng Heri Suseno, Bustami Ibrahim

  39-53

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• Evaluasi tingkat keasinan relatif dan profil sensori garam rumput laut menggunakan metode magnitude estimation dan rate-all-that-apply (RATA) Evaluation of relative saltiness level and sensory profile of seaweed salt using magnitude estimation and Rate-All-That-Apply (RATA)

  Anggrei Viona Seulalae, Endang Prangdimurti, Dede Robiatul Adawiyah, Nurjanah Nurjanah

  54-66

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• Bakteri halofilik dan halotoleran dari air baku tambak garam Universitas Trunojoyo Madura Halophilic and halotolerant bacteria from raw water of salt ponds of Trunojoyo University Madura

  Salsabil Firda Nazhifan, Kartika Dewi, Eka Nurrahema Ning Asih

  67-76

  • PDF (Indonesian)

• Sterilisasi produk siap saji: Cakalang (Katsuwonus pelamis Linnaeus 1778) dalam Kemasan Retort Pouch Sterilization of ready-to-eat products: Skipjack tuna (Katsuwonus pelamis Linnaeus 1778) in retort pouch packaging

  Elsa Azhari, Muhamad Subroto Aliredjo, Niken Dharmayanti, Agus Heri Purnomo

  77-86

  • PDF (Indonesian)

• Karakteristik fisikokimia, mikrobiologi, dan logam berat dari saus kerang manis (Gafrarium pectinatum) Physicochemical characteristics, microbiology, and heavy metal contents from tumid venus (Gafrarium pectinatum) sauce

  Max Robinson Wenno, Jusuf Leiwakabessy

  87-96

  • PDF (Indonesian)

• Penambahan ekstrak lamun (Enhalus acoroides) dan gonad bulu babi (Diadema setosum) sebagai formulasi sediaan moisturizer body lotion Addition of seagrass (Enhalus acoroides) extract and sea urchin (Diadema setosum) gonads as formulation of moisturizer body lotion

  Lailatul Badriyah, Eka Nurrahema Ning Asih, Siti Nihayatun Ni’amah, Reza Hidayah Ningrum, Yuniar Mardiyanti, Destin Retno Wulansari

  97-106

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• Karakteristik organoleptik dan nilai gizi biskuit dengan fortifikasi tepung surimi ikan swanggi (Priacanthus tayenus) Organoleptic and nutritional characterization of fish biscuits with fortification of surimi powder from purple-spotted bigeye fish (Priacanthus tayenus)

  Ika Astiana, Almira Fardani Lahay, Siluh Putu Sri Dia Utari, Iftachul Farida, Pinky Natalia Samanta, I Gusti Ayu Budiadnyani, Desy Febrianti

  107-116

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• Pengaruh konsentrasi dan waktu perendaman NaOH terhadap karakteristik gelatin kulit ikan patin The effect of NaOH concentration and soaking time on the characteristics of striped catfish (Pangasianodon hypophthalmus) skin gelatin

  Erin Apriliani Wulandari Putri, Joko Hermanianto, Dase Hunaefi, Mala Nurilmala

  117-126

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• Fortifikasi tepung ikan teri (Stolephorus sp.) terhadap karakteristik fisik dan mikrostruktur mi berbasis sagu Fortification of Anchovy (Stolephorus sp.) Flour on Physical Characteristics and Microstructures of Sago-Based Noodles

  Christina Litaay, Tasya Annafia Mutiara, Ashri Indriati, Fithria Novianti, Laela Nuraini, Nurhaidar Rahman

  127-138

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• Karakteristik fisikokimia kamaboko dengan penambahan garam rumput laut Physicochemical characteristics of kamaboko with the addition of seaweed salt

  Shoffiati Chaerul Ummah, Tatty Yuniarti, Nurjanah Nurjanah

  139-152

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• Komposisi kimia, mineral, dan vitamin crackers prebiotik dengan penambahan garam rumput laut Chemical composition, mineral, and vitamin of prebiotic crackers with addition of seaweed salt

  Asadatun Abdullah, Nurjanah Nurjanah, Anggrei Viona Seulalae, Anita Nurul Firdaos

  153-163

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• Efektivitas penambahan daun katuk (Sauropus androgynus) terhadap otak-otak ikan bandeng (Chanos chanos) The effectiveness of adding sweet leaf (Sauropus androgynus) to milkfish (Chanos chanos) otak-otak

  Petrus Senas

  164-176

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