Jurnal Pengolahan Hasil Perikanan Indonesia
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Kinerja Pembangkit Biolistrik Salt Bridge Mirrobial Fuel Cell Variasi Rasio Karagenan-Karboksimetil Selulosa: The Performance of Salt Bridge Microbial Fuel Cell Bioelectric Generator in Variated Carrageenan-Carboxylmethyl Cellulose Ratio
No full textSistem microbial fuel cell (MFC) adalah teknologi terbarukan yang dapat mengubah materi organik menjadi energi berupa listrik. Tujuan penelitian ini menentukan rasio karagenan (K) : karboksimetil selulosa (KMS) yang optimal pada jembatan garam untuk menghasilkan energi listrik dalam sistem MFC dan menentukan hasil listrik tertinggi dari limbah cair pindang ikan melalui teknologi MFC salt bridge. Jembatan garam K:KMS dibuat dengan perlakuan rasio K:KMS 1:1, 0,5:1, 0,6:1 (b/b). Perlakuan terbaik adalah K:KMS dengan perbandingan 1:1 menghasilkan tegangan listrik tertinggi sebesar 0,88 V. Jembatan garam K:KMS dengan perbandingan 0,5:1 menghasilkan kuat arus tertinggi sebesar 1,22 mA, serta daya listrik tertinggi sebesar 0,85 mW. Nilai efisiensi penurunan BOD, dan TAN mengalami penurunan sebesar 90,36%, dan 60,45% pada perlakuan rasio K:KMS 1:1. Sistem salt bridge MFC ini menunjukkan kinerja yang sangat baik dan berpotensi untuk dikembangkan di masa depan.The microbial fuel cell (MFC) system is a renewable technology that converts organic matter into energy in the form of electricity. The purpose of this study was to determine the highest electrical yield from fish ‘pindang’ liquid waste through salt bridge MFC technology and determine the optimal ratio of carrageenan: carboxylmethyl cellulose in salt bridges to generate electrical energy in the MFC system. The carrageenan-carboxylmethyl cellulose salt bridges were prepared by treating the different carrageenan-carboxylmethyl cellulose compositions of 1: 1, 0.6:1, and 0.5: 1 (w/w). The highest electric voltage was produced from the carrageenan-carboxylmethyl cellulose salt bridge treatment with a ratio of 1:1 with a value of 0.88 V. The carrageenan-carboxylmethyl cellulose salt bridge with a ratio of 0.5:1 was produced the highest current strength of 1.22 mA and the highest electrical power of 0.85 mW. In addition, the reduction efficiency values of BOD and TAN on fishery waste with the treatment of C:CMC ratio of 1:1 were 90.36%, and 60.45%. System salt bridge MFC showed excellent performance and has the potential to be developed in the future
Etil Ester Minyak Ikan Tuna sebagai Bahan Penyediaan Suplemen Omega-3 menggunakan Perlakuan NaOH dan Suhu: Ethyl Ester of Tuna Fish Oil as an Ingredient in Providing Omega-3 Supplements using NaOH and Temperature Treatment
No full textAsam lemak omega-3 rantai panjang berperan penting bagi kesehatan manusia namun asam lemak tidak jenuh dalam bentuk trigliserida rentan mengalami oksidasi sehingga perlu dimodifikasi antara lain dengan mengubahnya menjadi etil ester. Transesterifikasi dipengaruhi oleh berbagai faktor, yaitu suhu, kecepatan pengadukan, rasio molar etanol-minyak dan konsentrasi katalis. Tujuan penelitian ini adalah untuk menentukan konsentrasi NaOH dan suhu terhadap parameter oksidasi minyak etil ester dari hasil samping minyak ikan tuna hasil pengalengan yang sesuai dengan standar IFOS. Penelitian ini menggunakan metode eksperimen rancangan acak lengkap faktorial (RALF) dengan taraf perlakuan konsentrasi NaOH (0,5; 1; 1,5)%, suhu (60; 70 dan 80)°C. Total asam lemak jenuh (SFA) pada minyak ikan tuna kasar sebesar 31,59%. Adapun asam lemak tak jenuh tunggal (MUFA) sebesar 30,34%, sedangkan asam lemak tak jenuh majemuk (PUFA) adalah sebesar 24,94%. PUFA didominasi DHA (14,15%), sementara kandungan asam lemak EPA sebesar 2,90%. Minyak ikan tuna ditransesterifikasi menjadi etil ester terpilih yakni perlakuan dengan konsentrasi NaOH 0,5% dan suhu 60°C, dengan rendemen 93,90% parameter oksidasi terbaik dan sudah memenuhi standar IFOS (2014) yakni asam lemak bebas (FFA) 0,63±0,02%, bilangan peroksida (PV) 2,38±0,00 mEq/kg, bilangan p-anisidin (p-AnV) 2,37±0,44 mEq/kg; nilai total oksidasi (TOTOKS) 7,14±0,4 mEq/kg.Natural long-chain omega-3 fatty acids play an important nutritional role for human health However, unsaturated fatty acids in the form of triglycerides are susceptible to oxidation, so they need to be modified, among others, by converting them into ethyl esters. Transesterification is influenced by various factors, temperature, stirring speed, ethanol-oil molar ratio and catalyst concentration. The purpose of this study was to determine the effect of NaOH concentration and temperature on the chemical and physical quality of ethyl ester from canned tuna by-product. This study used factorial design with two factor with treatment concentration of NaOH (0.5; 1; 1.5)%, temperature (60, 70 and 80)°C. Total SFA in crude tuna fish oil was 31.59%. The total content of MUFA was 30.34%, while in PUFA was 24.94% with DHA (14.15%) as the dominant fatty acid, while the fatty acid content of EPA was (2.90%). Tuna fish oil was transesterified into selected ethyl esters, treatment with 0.5% NaOH concentration and temperature of 60°C, with yield 93.90% the best oxidation parameters and in accordance with the IFOS (2014) standards, free fatty acids (FFA) 0.63±0.02%, peroxide value (PV) 2.38±0 mEq/kg, p-anisidin value (p-AnV) 2.37±0.44 mEq/kg, total oxidation value (TOTOX) 7.14±0,4 mEq/kg
Penilaian Risiko Semikuantitatif Logam Berat pada Ikan Salmon di Jabodetabek: Semi-Quantitative Risk Assessment of Heavy Metals in Salmon Distributed in Jabodetabek
No full textImpor ikan salmon terus meningkat, sedangkan di beberapa perairan negara asal ikan salmon terdapat indikasi potensi bahaya pencemaran logam berat. Fenomena ini meningkatkan kesadaran tentang keamanan pangan konsumsi ikan salmon, oleh karena itu penilaian risiko sangat penting untuk dilakukan. Tujuan dari penelitian ini adalah untuk menentukan kandungan Hg, Pb, dan Cd pada daging ikan salmon serta mengkaji risiko logam berat pada konsumsi ikan salmon di wilayah Jabodetabek. Ikan salmon sebanyak 132 ekor diambil secara acak dari Pelabuhan Tanjung Priok, analisis logam berat menggunakan instrumen Flameless Inductively Coupled Plasma Mass Spectrometry, penilaian resiko berdasarkan metode United States Environmental Protection Agency dan risk ranger berdasarkan Ross dan Sumner, didukung oleh literature study dan kuesioner. Kandungan logam berat Hg, Pb, dan Cd pada ikan salmon yang terdeteksi masing-masing sebesar 0,0646±0,0056, 0,00505±0,0446, dan 0,0119±0,0006 ppm menunjukkan masih berada di bawah ambang batas yang ditetapkan oleh Badan Pengawas Obat dan Makanan Republik Indonesia (0,5; 0,2; dan 0,1 ppm). Hasil penilaian risiko semi-kuantitatif untuk Hg, Pb, dan Cd adalah 0,0567; 0,0013; dan 0,0010 (kurang dari 1) yang menyiratkan bahwa konsumsi ikan salmon tidak memiliki potensi risiko bahaya. Bagaimanapun logam berat terakumulasi dalam tubuh manusia, oleh karena itu analisis konsumsi makanan perlu dilakukan. Risk ranger menunjukkan bahwa estimasi peringkat risiko logam berat berada pada kategori sedang. Berdasarkan hasil penelitian, dapat disimpulkan bahwa salmon yang diimpor dan dikonsumsi oleh warga Jabodetabek masih relatif aman.Salmon imports continue to rise, while there were indications in some waters of the salmon\u27s origin country that is a potential danger of heavy metals contamination. This phenomenon raises awareness regarding the food safety of salmon consumption, therefore a risk assessment is crucial to be conducted. The purposes of this study were to determine the content of Hg, Pb, and Cd in salmon meat and to assess the risk of heavy metals in salmon consumption in Jabodetabek area. Salmon fish, 132 in total was randomly taken from Tanjung Priok Port, the heavy metal analysis used the Flameless Inductively Coupled Plasma Mass Spectrometry instrument, risk assessment based on the United States Environmental Protection Agency method and risk ranger based on Ross and Sumner, supported by systematic literature review and questionnaires. The heavy metals Hg, Pb, and Cd in salmon were detected at 0.0646±0.0056, 0.0505±0.0446, and 0.0119±0.0006 ppm, respectively, indicating that there were still below the thresholds set by Food and Drug Supervisory Agency of the Republic of Indonesia (0.5;0.2;and 0.1 ppm). The results of the semi-quantitative risk assessment for Hg, Pb, and Cd were 0.0567, 0.0013, and 0.0010 (less than 1) implying that salmon consumption have no a potential risk of hazard. However heavy metals are accumulated in human body, hence, the diet consumption analysis needed to be performed. The risk ranger showed that the estimated risk ranking of heavy metals was in the medium category. Based on the results, it can be concluded that imported and consumed salmon by Jabodetabek residents was still relatively safe
Evaluasi Unit Pengolahan Garam Washing Plant dalam Meningkatkan Mutu dan Daya Saing Garam Rakyat: Evaluation of Washing Plant Salt Processing Units in Improving The Quality and Competitiveness of People\u27s Salt
No full textDalam rangka mengurangi ketergantungan pada garam impor, maka diperlukan peningkatan kualitas garam dalam negeri. Salah satu upaya peningkatan kualitas garam yang dilakukan Kementerian Kelautan dan Perikanan (KKP) adalah menggunakan teknologi washing plant. Penelitian ini bertujuan untuk mengevaluasi unit pengolahan garam washing plant yang digunakan untuk meningkatkan kualitas garam rakyat di Jawa timur yaitu di Kabupaten Sampang dan Pasuruan. Penelitian dilakukan dengan pendekatan riset evaluasi. Sampel garam sebelum dan setelah melewati washing plant dianalisis mutunya yang meliputi kadar NaCl, kadar air, komponen tak larut, kandungan mineral pengotor (Ca dan Mg), dan logam berat (Fe). Hasil penelitian menunjukkan kualitas garam rakyat sebelum mengalami proses pencucian belum memenuhi syarat sebagai garam konsumsi (SNI 4435-2017), namun setelah melewati washing plant kandungan NaCl mengalami peningkatan dari 93% menjadi 95% – 96%. Di sisi yang lain, mineral pengotor (Ca dan Mg), dan logam berat (Fe) mengalami penurunan yaitu untuk Ca dari 877 - 1799 ppm menjadi 399 - 1101 ppm; Mg dari 2462 - 8064 ppm menjadi 793 - 992 ppm; dan Fe dari 23 - 43 menjadi 8 - 11 ppm. Secara umum hasil uji paired t test menunjukkan adanya perbedaan mutu garam yang cukup signifikan antara sebelum dan sesudah proses pencucian. Hasil ini menunjukkan bahwa washing plant yang digunakan dapat meningkatkan kualitas garam rakyat.Quality improvement of domestic salt is important to reduce the salt import. For this reason, the Ministry of Maritime Affairs and Fisheries (KKP) has established some programs, such as improving the quality of salt by using a washing plant. This study aims to evaluate the washing plant salt processing unit used to improve the quality of people\u27s salt in East Java, namely in Sampang and Pasuruan Regencies. The study was conducted based on evaluation research approach. Salt samples before and after passing through the washing plant were analyzed in the laboratory. The analysis included NaCl content, water content, insoluble components, impurity minerals (Ca and Mg), and heavy metals (Fe). The results showed that the quality of people\u27s salt before undergoing the washing process does not meet the requirements as consumption salt (SNI 4435-2017). Meanwhile, after passing the washing plant, the NaCl content increased from 93% to 95% – 96%. Additionally, impurities minerals (Ca and Mg), and heavy metals (Fe) decreased, i.e. for Ca from 877 - 1799 ppm to 399 - 1101 ppm; Mg from 2462 - 8064 ppm to 793 - 992 ppm; and Fe from 23 - 43 to 8 - 11 ppm. In general, the results of the paired t test showed a quite significant difference of salt quality between before and after the washing process. These results indicate that the washing plant used can improve the quality of traditional \u27s salt
Karakteristik Terasi Udang Rebon (Acetes sp.) dengan Penambahan Pewarna Alami Ubi Jalar Ungu (Ipomoea batatas L.) yang Berbeda: Characteristics of Shrimp Taste (Acetes sp.) with Different Concentration of Purple Sweet Potato (Ipomoea batatas L.) as Natural Coloring
No full textTerasi adalah hasil fermentasi udang atau ikan dengan penambahan garam dan bahan tambahan lainnya. Penggunaan pewarna sintetis pada terasi masih sering dilakukan namun berbahaya karena dapat memberikan efek buruk bagi kesehatan. Maka dari itu, diperlukan pewarna alami dalam pembuatan terasi. Salah satu pewarna alami yang digunakan adalah ubi jalar ungu (Ipomoea batatas L.) Ubi jalar mengandung zat warna antosianin yang dapat memberikan warna ungu dan merah. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh pewarna alami ubi jalar ungu terhadap karakteristik terasi udang rebon. Penelitian ini bersifat experimental laboratories dengan model Rancangan Acak Lengkap (RAL). Data parametrik dianalisis dengan uji sidik ragam (ANOVA) dan Beda Nyata Jujur (BNJ) sedangkan data non parametrik dianalisis dengan Kruskal Wallis dan Mann Whitney. Penelitian dilakukan dengan menambahkan ekstrak ubi jalar ungu pada pembuatan terasi dengan konsentrasi 0%, 10%, 20% dan 30%. Hasil yang diperoleh menunjukkan bahwa nilai kadar air terasi udang berkisar antara 23,38-38,71%, kadar garam 11,53-14,85% dan pH terasi udang 7,35-7,80%. Terasi dengan penambahan konsentrasi pewarna ubi jalar ungu 30% menghasilkan karakteristik terasi terbaik dalam penelitian ini karena memiliki nilai warna antosianin tertinggi dan memperbaiki kenampakan terasi.Shrimp paste is the result of fermenting shrimp or fish with the addition of salt and other additives. The use of synthetic dyes in shrimp paste is still often done. This is very dangerous because it can have a bad effect on health. Therefore, natural dyes are needed as synthetic dyes. One of the natural dyes used is purple sweet potato (Ipomoea batatas L.). Sweet potato contains anthocyanin dyes that can give purple and red colors. The purpose of this study was to determine the effect of natural purple sweet potato dye on the characteristics of rebon shrimp paste. This research is an experimental laboratory with a completely randomized design (CRD) model. Parametric data were analyzed using variance test (ANOVA) and Honest Significant Difference (BNJ), while non-parametric data were analyzed by Kruskal Wallis and Mann Whitney. The research was carried out in two stages: the first stage of making purple sweet potato dye extract. The second stage is the manufacture of shrimp paste with the addition of purple sweet potato dye concentrations of 0%, 10%, 20%, and 30%. The parameters tested were water content, salt content, acidity (pH), color, and organoleptic. The results showed that the addition of different concentrations of natural dye purple sweet potato gave a significantly different effect (P<0.05) on the value of water content, salt content, acidity (pH), color, and organoleptic. The value of the water content of shrimp paste ranged from 23.38-38.71%. The value of the salt content of shrimp paste ranged from 11.53-14.85%. The pH value of shrimp paste ranged from 7.35-7.80%. The shrimp paste with the addition of 30% purple sweet potato dye concentration produced the best shrimp paste characteristics in this study because it had the highest anthocyanin color value and improved the appearance of the shrimp paste
Penurunan Kandungan Protein Penyebab Alergi pada Proses Pembuatan Surimi Ikan Nila (Oreochromis niloticus): Reduction of Allergenic Proteins during Processing of Tilapia (Oreochromis niloticus) Surimi
Get PDFParvalbumin, sebuah protein sarkoplasmik merupakan penyebab utama alergi ikan. Proses pencucian pada pembuatan surimi dapat menghilangkan protein-protein sarkoplasmik dari daging ikan. Oleh karena itu, penelitian ini dilakukan untuk menentukan efek pencucian dan pemanasan serta penambahan enzim terhadap kandungan parvalbumin surimi. Profil protein divisualisasikan menggunakan sodium-deodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) dan intensitasnya diukur. Hasil SDS-PAGE memperlihatkan bahwa proses pencucian menghilangkan protein-protein sarkoplasmik yang diindikasikan dengan menurunnya jumlah dan intensitas pita protein pada surimi. Selain itu, profil protein dari air cucian hampir sama dengan profil protein dari daging ikan segar, menunjukkan bahwa sebagian besar protein dari daging ikan segar terbawa oleh air cucian. Adapun kandungan parvalbumin pada surimi menurun hingga 95% setelah proses pencucian, dan proses pemanasan maupun penambahan enzim tidak berpengaruh terhadap penurunan parvalbumin. Oleh karena alergenitas ikan berkorelasi dengan kandungan parvalbumin, surimi dapat menjadi alternatif sumber hipoalergenik protein ikan.Parvalbumin, a sarcoplasmic protein is the main causative protein of fish allergy. It has been known that during surimi production, many sarcoplasmic proteins are washed away. Thus, this research was aimed to determine the effect of washing processes during surimi production as well as heating and enzyme addition to the parvalbumin content. The protein content of surimi was profiled using sodium-deodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and their intensity was measured. Washing processes removed sarcoplasmic proteins as indicated by the reduction of the number of bands as well as intensities of protein from surimi samples in the SDS-PAGE. Furthermore, the profile of proteins in the washing solutions was similar to that of raw tilapia extract suggesting majority of proteins from tilapia meat were soluble in the washing solution. The parvalbumin content in the surimi was reduced up to 95% by washing processes, while heating and addition of enzyme did not greatly affect. As allergenicity of fish products correlate with the parvalbumin content, surimi may be used as an alternative hypoallergenic source of fish protein
Ekstraksi Kolagen Kulit Ikan Tuna Sirip Kuning (Thunnus albacares) menggunakan Enzim Pepsin dan Papain: Collagen Extraction of Yellowfin Tuna (Thunnus albacares) Skin Using Pepsin and Papain
No full textKolagen merupakan senyawa protein rantai panjang yang tersusun atas asam amino alanina, arginina, lisina, glisina, prolina, serta hiroksiprolina. Kolagen merupakan protein jaringan ikat yang dapat dihasilkan dari limbah kulit ikan. Tujuan penelitian ini untuk menentukan karakteristik kolagen yang diekstraksi dengan metode enzimatis. Metode penelitian terbagi menjadi dua tahap yaitu tahap ekstraksi enzim pepsin dari lambung ikan tuna sirip kuning dan tahap ekstraksi kolagen kulit tuna dengan metode enzimatis. Enzim pepsin yang diekstraksi dari lambung tuna sirip kuning memiliki nilai aktivitas spesifik 8.680 U/mg. Waktu perendaman dengan NaOH terbaik adalah 12 jam. Waktu hidrolisis kulit dengan asam asetat terbaik adalah 72 jam. Kolagen larut papain memiliki bobot molekul 310 kDa, gugus fungsi amida A, B, I, II, dan III,dengan rendemen 2,13%. Kolagen larut pepsin sebagian memiliki bobot 328 kDa, gugus fungsi amida A, I, II, dan III, dengan rendemen 0,8%.Collagen is a long-chain protein rich in alanine, arginine, lysine, glycine, proline, and hydroxyproline. Collagen is a connective tissue protein that can be extracted from fish skin waste. The purpose of this study was to determine the characteristics of the collagen extracted by the enzymatic method. The research was divided into two stages, namely the extraction stage of the pepsin enzyme from the stomach of yellowfin tuna and the extraction stage of tuna skin collagen using the enzymatic method. The pepsin enzyme extracted from the stomach of yellowfin tuna had a specific activity value of 8,680 U / mg. The best soaking time with NaOH was 12 hours. Hydrolysis time of skin with acetic acid was 72 hours. Papain soluble collagen has a molecular weight of 310 kDa, amide functional groups A, B, I, II, and III, with a yield of 2,13%. Pepsin soluble collagen partly weighed 328 kDa, amide functional groups A, I, II, and III, with a yield of 0,8%.
 
Karakteristik Pangan Fungsional Nuget dan Stik dari Tepung Ikan Layang Ekor Merah (Decapterus kuroides) dan Ampas Tahu : Characteristics of Functional Food of Nugget and Stick Based on Redtail Scad (Decapterus kurroides) Flour and Tofu Dregs
No full textPotensi sumber daya ikan layang ekor merah (Decapterus kuroides) dan ampas tahu yang melimpah dan belum dimanfaatkan secara maksimal merupakan aset untuk ekonomi kerakyatan dengan membuat tepung alternatif sebagai bahan substituen pangan olahan fungsional berbahan dasar tepung terigu misalnya nuget dan stik. Upaya eksternal yang bernilai guna terhadap olahan pangan fungsional, dilakukan penelitian bertujuan untuk mengetahui karakteristik nuget dan stik berbahan dasar tepung ikan layang ekor merah dan ampas tahu. Metode penelitian yang digunakan yaitu deskriptif kualitatif . Perlakuan penelitian adalah perbandingan antara tepung ikan, tepung ampas tahu dan tepung terigu dengan rasio 1:1:1, 1:2:3, 1:3:2, 2:1:3 2:3:1, 3:1:2, 3:2:1. Parameter uji produk nuget meliputi sensori (aroma, rasa, tekstur), kadar air, abu, lemak, protein, timbel, coliform, E.coli, Salmonella, Staphylococcus aureus dan produk stik meliputi sensori (bau, warna, rasa, kenampakan), kadar air, abu, lemak, protein, kalsium, timbel dan kapang, Hasil penelitian menunjukkan pada rasio bahan 3:1:2 menghasilkan nuget dan stik dengan karakteristik terbaik. Karkteristik nuget dengan nilai sensori aroma 5,96, rasa 6,13 dan tekstur 5,96, kadar air 41,59%, abu 2,32%, protein 21,67%, lemak 14,08%, timbel <0,073 mg/kg, coliform <3 MPN/g, E.coli <3 MPN/g, Salmonella negatif/25 g, Staphylococcus aureus negatif. Karakteristik stik dengan nilai sensori bau 4,70, tekstur 4,57, rasa 4,52 dan kenampakan 4,57, serta kadar air 22,87%, abu 5,22%, protein 15,11%, lemak 17,36%, kalsium 25,7 mg/kg, timbel <0,073 mg/kg, kapang 5 koloni/g. Hasil karakteristik nuget dan stik sesuai SNI 01-6682-2000, SNI 7587:2013 dan Peraturan BPOM No.16 tahun 2016.The potential resources of redtail scad (Decapterus kuroides) and tofu dregs which are abundant and have not been utilized optimally are assets for the people’s economy by making alternative flour as a substituent for functional processed food made from wheat flour such as nuggets and sticks. An external effort that is useful for functional food processing, a study was carried out aimed at knowing the characteristics of nuggets and sticks made from red tail scad flour and tofu dregs. The research method used is descriptive qualitative. The research treatment was the ratio between fish meal, tofu pulp flour and wheat flour with a ratio of 1:1:1, 1:2:3, 1:3:2, 2:1:3 2:3:1, 3:1:2 , 3:2:1. Nuggets product test parameters include sensory (aroma, taste, texture), water content, ash, fat, protein, lead, coliform, E.coli, Salmonella, Staphylococcus aureus and stick products include sensory (smell, color, taste, appearance), moisture content, ash, fat, protein, calcium, lead, mold. The results showed that the 3:1:2 ratio of ingredients produced nuggets and sticks with the best characteristics. Characteristics of nuggets with a sensory value of 5.96 flavor, 6.13 taste and 5.96 texture, as well as 41.59% moisture, 2.32% ash, 21.67% protein, 14.08% fat, lead <0.073 mg/kg, coliform <3 MPN/g, E.coli <3 MPN/g, Salmonella negative/25g, Staphylococcus aureus negative. Characteristics of the stick with a sensory score value of 4.70 smell, 4.57 texture, 4.52 flavour and 4.57 appearance, 22.87% moisture, 5.22% ash, 15.11% protein, 17.36% fat, 25.7 mg/kg calcium, lead <0.073 mg/kg, mold 5 colony/g. The characteristics of nugget and stick are in accordance with SNI 01-6682-2000, SNI 7587:2013 and BPOM Regulation No.16 of 2016
Pemetaan dan Alternatif Pemanfaatan Limbah Cangkang Rajungan di Indonesia: Mapping and Alternative Utilization of Shell Crab Waste in Indonesia
No full textPasteurized crab meat merupakan salah satu ekspor terbesar komoditas hasil perikanan di Indonesia. Unit pengolahan ikan (UPI) menerima bahan baku berupa daging rajungan dari miniplant, hal ini menyisakan limbah rajungan yang cukup besar karena sekitar 50-60% bagian tubuh rajungan adalah cangkang. Penelitian ini bertujuan memetakan rantai pasok terkait pemanfaatan limbah rajungan, termasuk menghitung potensi limbah, nilai ekonomi dan identifikasi alternatif pemanfaatan limbah rajungan. Metode yang dilakukan dengan deskripsi kualitatif, benefit transfer, dan analisis pendapatan. Data hasil penelitian memetakan rantai pasok terkait pemanfaatan limbah rajungan di delapan provinsi berdasarkan pada 37 UPI yang mengolah pasteurized crab meat dan 148 miniplant di sembilan provinsi pemasok bahan baku. Berdasarkan pilihan utama alternatif pemanfaatan oleh responden, jumlah cangkang yang tersedia di setiap provinsi dan nilai ekonomi yang tinggi dari kitosan maka limbah cangkang sangat potensial jika dimanfaatkan sebagai sumber bahan baku kitin dan kitosan.Pasteurized crab meat is one of the largest fishery export commodities in Indonesia. Fish Processing Unit (FPU) receives raw materials in the form of whole crab from the miniplant, thus leaving a fairly large crab waste because about 50-60% of the crab is the shell. Previous research has informed that crab waste has potential utilization and it can increase the economic value of the crab waste. This study aims to map the supply chain related to the use of crab waste, including calculate waste potential, economic value and identify alternative uses of crab waste. The method used is a qualitative descriptive, benefit transfer, and income analysis. The result of this study represent supply chain mapping of crab waste utilization in 8 provinces based on 37 FPU and 148 miniplant on 9 provinces that supply raw materials. Based on the main choice of alternative utilization by respondents, the number of shells available in each province and the high economic value of chitosan, shell waste has great potential used as chitosan
Teknik Pemingsanan Ikan Bawal Bintang (Trachinotus blochii) menggunakan Ekstrak Daun Senduduk Ungu (Melastoma malabathricum L.): Anesthesia Techniques of Snubnose Pompano (Trachinotus blochii) using Melastoma malabathricum Leaf Extract
No full textIkan bawal bintang (Trachinotus blochii) merupakan salah satu komoditas budi daya unggulan di Provinsi Kepulauan Riau. Ikan ini memiliki harga jual yang tinggi sehingga diperlukan teknologi transportasi yang inovatif untuk mempertahankan nilai jual dari komoditas ini. Daun senduduk ungu (Melastoma malabahtricum L.) merupakan salah satu yang berpotensi untuk digunakan sebagai bahan anastesi (pemingsanan) ikan hidup. Tujuan dari penelitian ini adalah untuk menentukan konsentrasi ekstrak daun senduduk ungu yang sesuai untuk pemingsanan ikan bawal bintang dan tingkat kelulusan hidupnya. Berdasarkan hasil penelitian, ekstrak daun senduduk ungu terbaik adalah kosentrasi 25% dengan waktu onset (pingsan) 40,69 menit dan waktu pulih (sadar) terlama yaitu 12,34 menit dengan tingkat kelulusan hidup 100%. Kualitas air setelah pemingsanan masih dalam ambang batas wajar yaitu pH sebesar 6,67; DO 4,5, suhu 28,19oC dan TAN 1,59 mg/L.
Snubnose pompano (Trachinotus blochii) is one of the commodities of aquaculture featured in Riau Archipelagic Province. This biota has a selling price that is expensive, so that the necessary transport technology innovative to maintain resale value. Melastoma malabathricum leaf is one of the natural ingredients that are suspected of potential to be used as the material of anesthesia. The purpose of this study is to determine the concentration of crude extract the leaves of Melastoma malabathricum according to anesthesia snubnose pompano and survival rate. Baded on the results of the study, the crude extract Melastoma malabathricum best is at a concentration of 25% with the onset time 40.69 minutes and recovered time 13.34 minutes with a survival rate 100%. The quality of the water after anesthesia still in the verge of reasonable limits where the pH value 6.67, dissolved oxygen 4.5, temperature 28.19ºC and total ammoniac nitrogen 1,59 mg/L.