Vol. 26 No. 3 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26 (3)

View Vol. 26 No. 3 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26 (3)

Published: 2023-12-18

Articles

Metaanalisis peranan teknologi proses pengolahan terhadap penurunan alergenisitas ikan Meta-analysis on the role of food processing technology for fish allergenicity reduction

Harumi Sujatmiko, Nurheni Sri Palupi, Nur Wulandari

350-360
- PDF (Indonesian)
Isolasi heparin dari jeroan ikan tuna (Thunnus sp.) Isolation of heparin from tuna viscera (Thunnus sp.)

Safrina Dyah Hardiningtyas, Hanin Bela Kartika, Kustiariyah Tarman

361-369
- PDF (Indonesian)
Karakteristik organoleptik dan kimia kue kering dengan penambahan daging dan tepung keong bakau (Telescopium telescopium) Organoleptic and chemistry characteristics of pastries with the addition of mangrove snail meat and powder (Telescopium telescopium)

Fredrik Rieuwpassa, Bernita br. Silaban, Syahrul Rajak Kelanohon

370-380
- PDF (Indonesian)
Pengaruh jenis kemasan dan posisi penyimpanan terhadap kualitas surimi ikan swanggi selama penyimpanan suhu chilling The impact of packaging and storage position on the chilling temperature for surimi quality from purple-spotted bigeye fish (Priacanthus tayenus)

Mahaldika Cesrany, Iftachul Farida, Anis Khairunnisa, Ika Astiana, Medal Lintas Perceka, Fenny Crista Anastasia Panjaitan, Desy Febrianti, I Gusti Ayu Budiadnyani, Siluh Putu Sri Dia Utari, Resti Nurmala Dewi, Pinky Natalia Samanta, Made Tisna Adhi Bharata, Ni Made Anggun Pradnyani

381-391
- PDF (Indonesian)
Potensi ikan bleberan (Thryssa sp.) sebagai sumber zat gizi balita tengkes The potential of Bleberan fish (Thryssa sp.) as nutritional source for toddler stunting

Meriwati Mahyuddin, Tetes Wahyu Witradharma, Eko Risdianto

392-399
- PDF (Indonesian)
Aplikasi mixture design pada pengembangan produk snack bar ikan tongkol (Euthynnus affinis) sebagai camilan sehat Mixture design application on the development of mackerel tuna (Euthynnus affinis) snack bars as healthy snacks

Randi Bokhy Syuliana Salampessy, Hari Eko Irianto, Reza Nur Alifah

400-413
- PDF (Indonesian)
Perubahan kimiawi dan mikrobiologis selama fermentasi bekasam ikan nila menggunakan starter tunggal dan campuran Change of chemical and microbiological during the fermentation of bekasam nile tilapia fish using single and mixed starters

Desniar Desniar, Iriani Setyaningsih, Ike Marta Fransiska

414-424
- PDF (Indonesian)
Profil asam amino Turbinaria ornata dan Ulva reticulata dari Perairan Moudolung Sumba Timur Amino acid profile of Turbinaria ornata and Ulva reticulata from Moudolung Waters East Sumba

Firat Meiyasa, Erwin Ranjawali, Mirna Zena Tuarita, Nurbety Tarigan

425-432
- PDF (Indonesian)
Optimasi formula nori like product dari Ulva spp., Gracilaria sp. dan gliserol menggunakan metode mixture design Optimization of nori like product formulation from Ulva spp., Gracilaria sp., and glycerol using mixture design method

Sihono Sihono, Ellya Sinurat, Fateha Fateha, Agus Supriyanto, Theresia Dwi Suryaningrum, Nurhayati Nurhayati, Dina Fransiska, Bagus Sediadi Bandol Utomo , Subaryono Subaryono, Bakti Berlyanto Sedayu, Waryanto Waryanto, Nurjanah Nurjanah, Wahyu Ramadhan, Hafidz Maulana Fadillah, Alief Laily Muzayyanah

433-447
- PDF (Indonesian)
Purifikasi fikosianin dari Spirulina platensis hasil intervensi kemangi (Ocimum basilicum) pada konsentrasi amonium sulfat berbeda Purification of phycocyanin from Spirulina platensis with basil (Ocimum basilicum) intervention on different ammonium sulphate concentration

Yuliani Yuliani, Tri Winarni Agustini, Eko Nurcahya Dewi, Diana Nur Afifah

448-459
- PDF (Indonesian)
Profil asam lemak minyak dari jeroan ikan nila dan mas dengan rasio pelarut yang berbeda Fatty acid profiles of fish oil from tilapia and carp with different solvent ratio

Sugeng Heri Suseno, Rizfi Fariz Pari, Bustami Ibrahim, Rizki Tri Kurnia Ramadhan, Desi Listiana, Farah Nurjannah, As Syaffa Amalia Adha

460-475
- PDF (Indonesian)
Karakteristik body scrub kombinasi rumput laut hijau dan serbuk kunyit Characteristics of body scrub from combination of green seaweed and turmeric powder

Ginanjar Pratama, Rini Yanuarti, Aris Munandar, Rifki Prayoga Aditia

476-484
- PDF (Indonesian)
Kelayakan dasar UMKM pengolahan ikan di Kecamatan Pulau Banyak, Aceh Singkil The prerequisite program in fish processing MSME Banyak Island District, Aceh Singkil

Uswatun Hasanah, Ikhsanul Khairi, Akbardiansyah Akbardiansyah, Nabila Ukhty, Anhar Rozi, Sri Ayu Insani

485-496
- PDF (Indonesian)
Karakteristik kimia dan keamanan mikroba tepung ikan teri hitam (Stolephorus commersonii) Chemical characteristics and microbial safety of commerson’s anchovy meal (Stolephorus commersonnii)

Christina Litaay, Ashri Indriati, Raden Cecep Erwan Andriansyah, Fithria Novianti, Pradeka Brilyan Purwandoko, Nurhaidar Rahman, Laela Nuraini, Nurhamidar Rahman, Taufik Hidayat
- PDF (Indonesian)
Formulasi body lotion dari ekstrak lamun dan gonad bulu babi Formulation of body lotion from seagrass and sea urchin gonads extracts

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

510-519
- PDF (Indonesian)
Aktivitas antioksidan DPPH dari ekstrak rumput laut dengan kajian metaanalisis Antioxidant activity of DPPH from seaweed extract using meta analysis study

Ida Ayu Iska Rakhmawati, Sukarno Sukarno, Azis Boing Sitanggang

520-534
- PDF (Indonesian)
Aplikasi perendaman bertingkat garam dan larutan serbuk biji atung terhadap kualitas ikan tuna asin kering Application multilevel immersion salt and atung seed powder on the quality of dried salted tuna

Fredy Pattipeilohy, Trijunianto Moniharapon, Anggrei Viona Seulalae

535-544
- PDF (Indonesian)
Karakteristik serum wajah dari sediaan filtrat rumput laut Eucheuma cottonii dan Ulva lactuca Characteristics of facial serum from seaweed filtrate of Eucheuma cottonii and Ulva lactuca

Nusaibah Nusaibah, Taufik Muhammad, Widya Pangestika, Arpan Nasri Siregar, Kamilia Dwi Utami
- PDF (Indonesian)
Karakteristik hedonik dan kimia cendol instan ikan gabus dengan formulasi sumber karbohidrat lokal berbeda Hedonic and chemical characteristics of instant cendol fortified snakehead fish flour using different local carbohydrate sources

Dewita Dewita, Santhy Wisuda Sidauruk, Desmelati Desmelati, Taufik Hidayat
- PDF (Indonesian)
Ekstraksi dan determinasi karakteristik kolagen gelembung renang ikan lencam (Lethrinus lentjan) Extraction and determination characteristics of swim bladder collagen in pink ear emperor fish (Lethrinus lentjan)

Aula Sakinah, Wini Trilaksani, Tati Nurhayati
- PDF (Indonesian)