Jurnal Pengolahan Hasil Perikanan Indonesia
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Depolimerisasi Kitosan Menggunakan Sinar Ultraviolet dan Katalis Asam Klorida: Depolymerization of chitosan with ultraviolet ray and chloride acid catalyst
No full textKitosan merupakan produk alam hasil deasetilasi kitin yang memiliki rantai molekul yang panjang dan berat molekul yang tinggi, hal ini menjadikan kitosan terkendala dalam proses pengaplikasiannya. Untuk mengatasi hal tersebut perlu dilakukan proses depolimerisasi yang dapat menurunkan berat molekul kitosan dan memendekkan rantai molekul kitosan. Penelitian ini bertujuan menentukan pengaruh lama penyinaran sinar ultraviolet terbaik yang akan menghasilkan kitosan dengan bobot molekul rendah yang dapat larut dalam air atau pelarut netral. Depolimerisasi kitosan dalam penelitian ini dilakukan dengan memanfaatkan radiasi sinar ultraviolet dan asam kuat untuk memotong rantai polimer kitosan hingga menghasilkan kitosan dengan rantai yang lebih pendek dan dapat larut dalam air atau pelarut netral. Depolimerisasi dimulai dengan melarutkan kitosan dan HCl 2%, selanjutnya disinari dengan sinar ultraviolet selama 45 menit, 60 menit, 75 menit. Larutan kitosan dipresipitasi menggunakan isopropil alkohol, dan difiltrasi dengan kain nylon ukuran 40 mesh. Kitosan yang telah memiliki pH 7 dikeringkan untuk mendapatkan kitosan larut air. Kitosan larut air yang didapat dianalisis dengan membandingkan tiap perlakuan yang diberikan dan kitosan bahan baku. Penggunaan sinar ultraviolet dan larutan HCl berpengaruh terhadap karakteristik depolimerisasi kitosan yang dihasilkan. Perlakuan terpilih berada pada kitosan yang didepolimerisasi perlakuan lama penyinaran sinar ultraviolet 75 menit dengan hasil rendemen 70,07±14,00%, kelarutan 99,80±0,17%, derajat putih 99,99±0,00%, viskositas 49,78±0,31 cP, bobot molekul 169,46±0,30 kDa, dan zeta potensial 73,03±1,92 mV. Penurunan bobot molekul dan viskositas pada karakteristik kitosan larut air dalam perlakuan tersebut menunjukkan bahwa proses depolimerisasi kitosan telah terjadi dimana efek depolimerisasi meningkat seiring dengan meningkatnya lama penyinaran sinar ultraviolet.Chitosan is a natural product of chitin deacetylation which has a long molecular chain and high molecular weight, this makes chitosan constrained in the process of its application. To overcome this, it is necessary to do a depolymerization process that can reduce the molecular weight of chitosan and shorten the molecular chain of chitosan. Chitosan depolymerization in this study was carried out using ultraviolet radiation and strong acids to use chitosan polymer chains to produce chitosan with shorter chains and can be used in water or neutral solvents. Depolymerization begins with dissolving chitosan with hydrochloric acid solution, then irradiated with ultraviolet light for 45 minutes, 60 minutes, 75 minutes. Chitosan solution was precipitated using isopropyl alcohol, and filtered with 40 mesh nylon cloth. Chitosan which has a pH of seven is dried to get chitosan dissolved air. The air soluble chitosan obtained was analyzed by comparing each given administration and chitosan control. The use of ultraviolet light and HCl solutions designed to depolymerize the characteristics of chitosan produced. Selected based on chitosan depolymerized with 75 minutes of ultraviolet light irradiation with yield of 70.07±14.00%, solubility 99.80±0.17%, white degree 99.99±0.00%, viscosity 49.78±0.31 cP, molecular weight 169.46±0.30 kDa, and zeta potential 73.03±1.92 mV. The decrease in molecular weight and viscosity on the characteristics of water-soluble chitosan shows that the process of chitosan depolymerization occurs when the depolymerization effect increases with the duration of ultraviolet light irradiation
Strategi Pengembangan Mutu Ikan Asin Jambal Roti (Ikan Manyung) di Karangsong Kabupaten Indramayu: Strategy for Quality Development of Salted Jambal Roti (Aarid catfish) in Karangsong, Indramayu
Get PDFUsaha pengolahan ikan asin jambal roti di Karangsong Kabupaten Indramayu merupakan usaha yang masih tradisional, sehingga perlu penanganan, pengolahan dengan penerapan sistem manajemen mutu dan standardisasi mutu hasil perikanan. Penelitian ini bertujuan untuk menentukan strategi yang sesuai untuk mengembangkan mutu ikan asin jambal roti di Karangsong Kabupaten Indramayu. Metode analisis yang digunakan adalah kombinasi SWOT dan QSPM. Responden kunci, terdiri atas pengawas perikanan, pembina mutu provinsi/daerah, pembina UMKM pengolah perikanan, akademisi dan konsumen. Dari hasil analisis diperoleh lima alternatif strategi pengembangan dengan urutan prioritas : (1) meningkatkan kualitas produk dan mutu pelayanan kepada konsumen; (2) penguatan dan pengembangan kelompok pengolahan ikan secara terpadu; (3) melakukan sosialisasi dan pelatihan terkait SKP/SNI; (4) mempermudah akses administrasi industri pengolahan ikan UMKM; dan (5) mencari mitra usaha untuk pengembangan usaha.Jambal roti salted fish processing in Karangsong, Indramayu District is still a traditional business. Thus their handling and processing need to implement a quality management system for standardizing the quality of the products. This study was aimed to analyze a strategy fo developing high quality of salted jambal roti in Karangsong, Indramayu District. The analysis used a combination of SWOT and QSPM. Key respondents were fishery supervisors, provincial/regional quality mentors, SME supervisors, academics and consumers. Five alternative development strategies were proposed to develop high quality of jambal roti. These five strategies are (1) improving product quality and service quality to consumers; (2) strengthening and developing integrated fish processing groups; (3) socializing and training related to Indonesian National Standard (INS); (4) facilitating the administration of the MSME fish processing industry; and (5) looking for business partners for business development
Pengaruh Lama Pemasakan terhadap Kadar Protein, Lemak, Profil Asam Amino, dan Asam Lemak Tepung Ikan Sepat Rawa (Trichogaster trichopterus): Effect of Different Cooking Time on Protein and Fat Content, Amino Acid and Fatty Acid Profile of Three Spot Gourami (Trichogaster trichopterus) Fish Flour
No full textPopulasi ikan sepat rawa (Trichogaster trichopterus) di Provinsi Kalimantan Selatan melimpah namun masih belum dimanfaatkan secara maksimal. Pengolahan ikan sepat rawa menjadi tepung ikan diharapkan dapat memaksimalkan pemanfaatannya. Penelitian ini bertujuan untuk menganalisis pengaruh perbedaan lama pemasakan pada proses pengolahan tepung ikan terhadap kadar protein, kadar lemak, profil asam amino, dan asam lemak tepung ikan sepat rawa. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) dengan perlakuan pemasakan. Perlakuan yang diberikan adalah pemasakan menggunakan panci selama 30 menit (A), autoklaf 20 menit (B) dan autoklaf 30 menit (C). Hasil penelitian menunjukkan perlakuan memberikan pengaruh terhadap kadar protein dan lemak, serta profil asam amino dan asam lemak. Kadar protein paling tinggi pada perlakuan C sebesar 63,76%, kadar lemak terendah pada perlakuan B sebesar 3,53%. Untuk profil asam amino, lisin merupakan jenis asam amino esensial paling tinggi dari profil asam amino penyusun protein tepung ikan, sedangkan jenis asam amino non esensial tertinggi adalah asam glutamat, dan pada profil asam lemak terdapat 23 jenis asam lemak, tertinggi adalah asam palmitat sebesar 21,66%, asam oleat d sebesar 17,49% dan asam linoleat sebesar 6,69%.Three spot gourami (Trichogaster trichopterus) population in South Kalimantan is abundant but not yet utilized optimally. Processing three spot gourami into fish flour is expected to maximize its utilization. This study aimed to understand the effect of different cooking time in three spot gourami fish flour processing on protein and fat content, amino acid, and fatty acid profile. The design of this study was experimental with a completely randomized design method. The protein content was analyzed by kjeldahl method, amino acid analyzed by High Performance Liquid Chromatography (HPLC) method, lipid content analyzed by the soxhlet method and fatty acid analyzed by Gas Chromatography (GC). The treatments used were cooking using a pan for 30 minutes (A), autoclave 20 minutes (B), and autoclave 30 minutes (C). The results showed the treatment affected protein and fat content, as well as amino acid and fatty acid profiles. The highest protein content in treatment C 63.76%, the lowest fat content in treatment B 3.53%. For the amino acid profile, lysine is the highest type of essential amino acid, while the highest type of nonessential amino acid is glutamic acid, and in the fatty acid profile there are 23 types of fatty acids, the highest is palmitic acid with an average 21.66%, followed by oleic acid d 17.49% and linoleic acid 6.69%
Penanganan Ikan Cakalang oleh Nelayan Pole and Line: Handling System of Skipjack Tuna by Pole and Line Fishermen
No full textPenanganan ikan segar merupakan bagian penting dari rantai pasokan industri perikanan. Penelitian ini bertujuan untuk menganalisis penanganan dan penyimpanan ikan cakalang. Penelitian ini difokuskan pada kegiatan penangkapan pole and line untuk ikan cakalang di perairan Seram. Penelitian ini menggunakan teknik observasi lapangan dan uji organoleptik. Proses penanganan ikan di kapal menggunakan es balok dan air laut yang didinginkan terdiri atas penyortiran, pencucian, dan penirisan namun belum optimal. Fasilitas dan infrastruktur untuk penanganan ikan di pusat pendaratan juga tidak memadai, tidak ada tempat untuk melakukan beberapa pekerjaan yaitu penyortiran, pencucian, dan penirisan. Nilai organoleptik menurun dari 9,00 pada 0 jam menjadi 8,68 pada 12 jam, ketika ikan tiba di pusat pendaratan ikan. Peningkatan penanganan cakalang di kapal dan di pusat pendaratan ikan diperlukan untuk menjaga kualitas ikan dan mencegah kerusakan ika
Hydroxyapatite Production from Cuttlebone as Bone Scaffold Material Preparations
Get PDFThe increasing production of cuttlefish has been associated with the increasing of by-product waste particularly cuttlebone. Cuttlebone is known to contain an inorganic element in form of calcium carbonate(CaCO3) which can be utilized as a source of calcium oxide (CaO) for hydroxyapatite synthesis. This study was aimed to determine the physicochemical characteristics of the cuttlebone and the optimum calcination temperature for CaO extraction and hydroxyapatite synthesis. This study was divided into three steps. Firstly, analysis of the cuttlebone physicochemical properties; secondly, extraction and characterization of the CaO with different calcination temperature (500°C, 600°C, 700°C for 6 hours); and thirdly, hydroxyapatite synthesis using a combination of hydrothermal method at 200°C 6 hours and different calcination treatments (800°C, 900°C, 1,000°C for 1 hour). The results showed that the cuttlebone contained moisture 3.54±0.11%,lipid 0.32±0.19%, protein 4.78±0.23%, carbohydrate 5.29±0.02%, and ash 89.61±0.26. The main element of the ash was CaCO3 aragonite characterized by the high absorption at wavelengths of 1,795; 1,507;1,083; 871; 713 and 700 cm-1. The calcination treatment of 700°C produced the highest amount of CaO. The hydroxyapatite produced with a combination of hydrothermal and calcination temperature 1,000°Chad calcium phosphate ratio (Ca/P) 1.66, crystalline level 90.10%, amorphous level 9.90% and particles morphology of rod-shaped
Effects of Liquid Smoke Concentrations on The Characteristics of Smoked Cuttelfish
Get PDFCuttlefish is a seasonal and highly perishable fishery commodity. Accordingly, processing is needed to increase the shelf life of the cuttlefish. Fish smoking using liquid smoke has been widely used for processing. This study was aimed to determine the effect of liquid smoke concentration on the quality of smoked cuttlefish product. Four liquid smoke concentrations (0%, 6%, 12%, and 18%) were compared and the product quality was evaluated based on the chemical properties and sensory evaluation. The results showed that liquid smoke significantly affected the moisture and phenol content but the ash, protein, lipid and cholesterol content were not different. The different in liquid smoke concentration also did not significantly affect the sensory properties of the smoked cuttlefish. The chemical analysis revealed the polyunsaturated fatty acids were dominant in the smoked cuttlefish as compared to the monounsaturated fatty acids and the saturated fatty acids (34.4% vs 22.7% vs, 27.0%, respectively
Antibacterial Effects of Chitosan Monosaccharides Complex on Pathogens in Snakehead Fish Surimi as Food Matrix Model
Get PDFThe complex formed between chitosan and sugar as a result of heating process which induces the Maillard reaction is known to have antibacterial and antioxidant properties. This study aims to compare the antibacterial activity of chitosan monosaccharide complexes against Bacillus subtilis, Listeria monocytogenes and Vibrio cholera in snakehead fish surimi as the food matrix model. The analysis was conducted onthe color intensity of the Maillard Reaction Products (MRPs) which was formed through the reaction of chitosan with glucose, galactose and fructose. The antibacterial activity of each MRPs was studied both invitro and in the food matrix using disc difussion and standard plate count method respectively. The results showed that the chitosan galactose complex had the highest color intensity with absorbance values at 420nm of 0.248. In vitro tests result showed that the chitosan glucose complex had the greatest inhibition on all three test bacteria. Whereas, when MRPs was applied in the food matrix of snakehead fish surimi, thegalactose chitosan complex showed the best inhibitory effect against B. subtilis and L. monocytogenes with a decrease in the number of bacteria of 0.63 and 2.13 log CFU/mL respectively compared to the control.On the other hand, the inhibitory activity of V. cholera in the food matrix was effectively performed by the glucose chitosan complex with the total bacterial count of 2.25 log CFU/mL l lower than the control. The addition of chitosan and chitosan monosaccharide complex to the food matrix generally reduced the total microbial count (TPC) by 1.53 log CFU/mL. This result confirms that the antibacterial activity of MRPs isconsistent .both in vitro and in the food matrix
Profile of Salted Fish Processing in Pengolahan Hasil Perikanan (PHPT) Muara Angke
Get PDFThe quality of salted fish depends on the quality of raw material as well as the processing methods. The aim of this work was to study the processing profile of the salted fish in PHPT Muara Angke. Data was collected from the annual salted fish production data in Muara Angke from January 2017 to July 2018, as well as from observation and interview with 25 salted fish producers using snowball sampling method. The results showed that the processed fish species were very diverse and the processing was carried out using traditional methods. Frozen fish were used more frequently than the fresh one. The ground water and crystal salt were used in the processing.Pickling was widely used for salting method rather than dry salting or wet salting. Drying of the fish was carried out traditionally under the sun. However, bleaching agent was still used by some producers. In conclusion, the processing of salted fish in PHPT Muara Angke has not appliedsanitized and hygiene production processes
Mechanical Properties of Surimi Gel Added with Olive Leaf Extract Powder
Get PDFMechanical property is important factors in determining quality of surimi-based products. Plant phenolic compound has been used to improve mechanical properties of surimi gel. The aim of this study was to determine the effects of addition of olive leaf extract powder (OLEP) on the mechanical properties of surimi gel. Addition of OLEP that contained polyphenol of 1.9 mg GAE/g dry weight to surimi increased breaking stress and breaking strain of surimi gel. The breaking stress and breaking strain of surimi gel increased with increasing OLEP concentration. The addition of 0.2% OLEP increased the breaking stress of surimi gel by 13% and the breaking strain by 27%. The addition of 0.5% OLEP resulted in a 1.2 times increase in the breaking stress and breaking strain of surimi gel. Increasing breaking stress and breaking strain of surimi gel with the addition of OLEP is caused by the integration of additional crosslinks into the protein networks via polyphenols or their derivatives. Although the addition of OLEP had a detrimental effect on whiteness of surimi gel, OLEP is still a useful functional ingredient for improving mechanical properties of surimi gel products in which the color is not an important quality
The Difference Characteristicsof Collagen from Tilapia (Oreochromis niloticus) Bone, Skin, and Scales
Get PDFTilapia (Oreochromis niloticus) is one of the main commodities of freshwater fish in Indonesia. Mostly, tilapia is exported in the form of fillets which produce residual processing including bobe, skin, and scales which can reach 50 to 70% of the total weight of fish. The aimed of this study was to extract and characterize collagen from bone, skin, and scales of tilapia. The research method used a Completely Randomized Design (CRD) by treating the different types of collagen raw materials, namely bone, skin, and scales of tilapia. The results showed that the type of raw material affected the yield, water content, color, and pH (p<0.05). The collagen yield in this study was 0.53% (bone), 0.63% (scales) and 0.94% (skin). The small amount of amendment was caused by the concentration of acetic acid being too low. the smallest water content in tilapia fish collagen 2.17%; the best brightness of collagen in fish bones 76.91%; the value of the largest degree of white on fish scales 75.95%; pH content close to neutral fish collagen scales 6.49; Morphological results of collagen produced using SEM, the presence of pores seen in the collagen of tilapia fish due to the space between the collagen fibers while. Collagen from the skin and scales has the same morphology, which is shaped in small squares and smooth surface without pore