Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan最新文献

Evaluasi Potensi Jenis Caulerpa sebagai Agen Antidiabetik dan Sediaan Fortifikasi dalam Pangan 评估蕨类植物作为抗糖尿病剂和食品添加剂的潜力

Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Pub Date : 2024-01-02 DOI: 10.15578//jpbkp.v18i2.935

Hipit Putri Apriasih, Andri Nofreeana, Eric Armando

{"title":"Evaluasi Potensi Jenis Caulerpa sebagai Agen Antidiabetik dan Sediaan Fortifikasi dalam Pangan","authors":"Hipit Putri Apriasih, Andri Nofreeana, Eric Armando","doi":"10.15578//jpbkp.v18i2.935","DOIUrl":"https://doi.org/10.15578//jpbkp.v18i2.935","url":null,"abstract":"Food is a factor that can increase blood glucose levels or cause diabetes mellitus (DM). DM can be treated with traditional medicines from plants that contain anti-diabetic compounds such as flavonoids. These flavonoids play a role in inhibiting the activity of the α-glycosidase enzyme so that they can inhibit the increase in blood glucose levels.. Flavonoid compounds exist in several types of Caulerpa sp. such as C. serrulata, C. racemosa, and C. lentillifera. The purpose of this study was to determine the antidiabetic potential of C. serrulata, C. racemosa, and C. lentillifera flour. In this study Caulerpa flour was substituted in noodles and tested on rats. Parameters tested included blood glucose levels, body weight and glycemic index. The method used was a 2-factorial completely randomized design (CRD) with factor 1 being Caulerpa type and factor 2 being dose size. The glucose level data obtained was analyzed statistically using variance (ANOVA) with a significance level of 5% and if the treatment of the observed variables showed differences then it was continued with the Duncan's Multiple Range Test (DMRT) while the glycemic index analysis was determined by comparing the area under curve (Area Under Curve or AUC) Caulerpa noodles and glucose. The results of the analysis of blood glucose levels showed that the treatment that was given Caulerpa flour experienced a decrease in blood glucose levels in rats. The best results for reducing glucose levels were shown in the C1D2 treatment (C. serrulata dose of 15%) with a decrease of 44.58%. The different types of Caulerpa did not show a significant difference, while the dose treatment showed a significant difference. The results of the analysis of the rats' body weight showed that the average had decreased. Whereas in the glycemic index test results, the smallest GI value was 37.9 in the C3D1 treatment (C. lentillifera dose of 10%).","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":"60 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139390034","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pengujian Organoleptik dan Deteksi Logam Berat pada Bahan Baku dan Produk Bakso Ikan Lemuru (Sardinella lemuru) dari Selat Bali 巴厘岛海峡莱姆鲁鱼丸（Sardinella lemuru）原材料和产品的感官测试及重金属检测

Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Pub Date : 2024-01-02 DOI: 10.15578/jpbkp.v18i2.973

Resti Nurmala Dewi, I. Budiadnyani, Desy Febrianti, Dewi Fridolin Putrivenn

引用次数: 0

Penerimaan Konsumen dan Sifat Fisikokimia Cookies dengan Penambahan Tinta Loligo sp. 添加了 Loligo sp. 墨汁的饼干的消费者接受度和理化特性

Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Pub Date : 2024-01-02 DOI: 10.15578/jpbkp.v18i2.953

Mudirta Mudirta, Bagus Fajar Pamungkas, Septiana Sulistiawati, Ilmiani Rusdin, Andi Mismawati

{"title":"Penerimaan Konsumen dan Sifat Fisikokimia Cookies dengan Penambahan Tinta Loligo sp.","authors":"Mudirta Mudirta, Bagus Fajar Pamungkas, Septiana Sulistiawati, Ilmiani Rusdin, Andi Mismawati","doi":"10.15578/jpbkp.v18i2.953","DOIUrl":"https://doi.org/10.15578/jpbkp.v18i2.953","url":null,"abstract":"Cookies are a type of biscuit made from a soft dough, with high fat content, relatively crunchy when broken, have a dense texture, and can be diversified. The addition of Loligo sp. squid ink to cookies is a form of product diversification. This research aims to evaluate the consumer receptions and the physicochemical characteristics of cookies with the addition of squid ink. Completely Randomized Design is the method chosen for analyzing experimental data on the addition of 0.25% (P1), 0.50% (P2), 0.75% (P3), and 1% (P4) squid ink in triplicate (for proximate). The parameters observed were proximate composition (color, ash content, fat, water, protein, and carbohydrates (by different) and hedonic (aroma, texture, color, taste, and overall). Proximate data were analyzed using one-way ANOVA, where treatment differences were further analyzed using the Duncan Multiple Range test (p<0.5). Hedonic data were analyzed using the Kruscal-Wallis test, treatment differences followed by the Mann-Whitney test (p>0.5). The best formulation based on consumer acceptance is P3 with a color value of 6.89 (liked), aroma of 6.86 (liked), taste of 7.31 (liked), texture of 7.29 (liked), and overall value of 7.29 (liked). The proximate value of P3 consists of color L* of 20.73; a* of 0.52; b* of 2.00; water content of 3.86%; ash content of 1.58%; protein content of 6.80%; fat content of 24.21%; and carbohydrate content of 63.98%.","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":"129 29","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139453320","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Potensi Ekstrak Daun Lindur (Bruguiera gymnorrhiza) dalam Menghambat Pertumbuhan Bakteri Staphylococcus aureus dan Escherichia coli 林杜尔叶提取物（Bruguiera gymnorrhiza）抑制金黄色葡萄球菌和大肠杆菌生长的潜力

Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Pub Date : 2024-01-02 DOI: 10.15578/jpbkp.v18i2.933

R. Rahmawati, Tati Nurhayati, N. Nurjanah

引用次数: 0

Pengaruh Coating Kitosan dan Minyak Atsiri Kemangi terhadap Angka Kapang dan Penerimaan Produk Katsuobushi 壳聚糖涂层和罗勒精油对胜寿司产品霉菌数量和可接受性的影响

Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Pub Date : 2024-01-02 DOI: 10.15578/jpbkp.v18i2.957

Fadiya Furuujihim Rohsarifuddin, Wahju Tjahjaningsih, Eka Saputra, S. Subekti, Sapto Andriyono, Dwitha Nirmala

{"title":"Pengaruh Coating Kitosan dan Minyak Atsiri Kemangi terhadap Angka Kapang dan Penerimaan Produk Katsuobushi","authors":"Fadiya Furuujihim Rohsarifuddin, Wahju Tjahjaningsih, Eka Saputra, S. Subekti, Sapto Andriyono, Dwitha Nirmala","doi":"10.15578/jpbkp.v18i2.957","DOIUrl":"https://doi.org/10.15578/jpbkp.v18i2.957","url":null,"abstract":"This study evaluates the effect of chitosan coatings by adding basil essential oil at different concentrations on the quality of katsuobushi during 14 days of storage at room temperature. This study aimed to determine the effect of adding basil essential oil to chitosan coatings in maintaining katsuobushi's physical, chemical, and microbiological quality during room temperature storage. The treatments included control (without coating), 1% chitosan (P1), 1% chitosan and 1% essential oil (P2), 1% chitosan and 1.5% essential oil (P3), and 1% chitosan with 2% essential oil (P4). The results of ANOVA analysis of mold number, total plate count (TPC), protein content, fat content, and sensory acceptance of katsuobushi with chitosan coating and basil essential oil were significantly lower (p<0.05) than the control treatment and chitosan coating treatment only after 14 days of room temperature storage. The 1% chitosan and 1% basil essential oil coating treatment showed the best quality characteristics of katsuobushi, with a mold number of 29 CFU/g, TPC of 3.87 log CFU/g, moisture content of 13.1%, 55.13% crude protein, 1.81% crude fat, and mean acceptance of appearance, aroma, texture, and taste were respectively 3.43; 3.43; 3.57; and 3.4. This study's findings indicate that adding basil essential oil to chitosan coatings can increase the effectiveness of chitosan in inhibiting microbial growth and maintaining the quality of katsuobushi during room temperature storage.","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":"63 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139452482","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pengaruh Suhu Ekstraksi Terhadap Karakteristik Gelatin dari Sisik Ikan Lates calcarifer dan Oreochromis niloticus 提取温度对褐鲈和黑线鲈鱼鳞明胶特性的影响

Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Pub Date : 2024-01-02 DOI: 10.15578//jpbkp.v18i2.918

Hariyanti Hariyanti, Khusnun Nafi’ah, Nur Azizah, S. Gantini

{"title":"Pengaruh Suhu Ekstraksi Terhadap Karakteristik Gelatin dari Sisik Ikan Lates calcarifer dan Oreochromis niloticus","authors":"Hariyanti Hariyanti, Khusnun Nafi’ah, Nur Azizah, S. Gantini","doi":"10.15578//jpbkp.v18i2.918","DOIUrl":"https://doi.org/10.15578//jpbkp.v18i2.918","url":null,"abstract":"Indonesia is the largest fish producer derived from marine products and freshwater aquaculture. Fish scales are fish waste that has been studied for its utilization, one of which is for gelatine manufacture. This study aims to determine the effect of different extraction temperatures on the quality of gelatine scales of seawater fish (Lates calcarifer/white snapper), and freshwater fish (Oreochromis niloticus/red tilapia). This research method compares gelatine quality with extraction using sonication technology with extraction temperature variations, namely 55, 60, and 65 °C. Gelatine from white snapper scales with extraction temperature by sonication at 60 °C has the highest yield of 14.79%, with water content of 10.61%, ash content of 1.79%, pH of 4.86, viscosity of 4.41cps, and content of Cu and Zn respectively of 4.61, and 2.99 mg/kg. Gelatine from red tilapia scales with extraction temperature by sonication at 65 °C has the highest yield of 11.62%, with water content of 9.05%, ash content of 2.70%, pH of 5.09, the viscosity of 1.61cps, and content of Cu and Zn was 11.88 mg/kg and 2.59 mg/kg, respectively. The results of this study can conclude that the two types of fish produce gelatine that meets the standard requirements, and the extraction temperature affects the gelatine yield of the two fish.","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":"76 16","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139389950","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Karakteristik Fisikokimia Serbuk Tinta Cumi yang Dikeringkan dengan Oven 烘干乌贼墨粉的理化特性

Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Pub Date : 2024-01-02 DOI: 10.15578/jpbkp.v18i2.942

Ari Kristiningsih, Khoeruddin Wittriansyah, Jenal Sodikin, Ilma Fadlilah

引用次数: 0

Pengaruh Karagenan dari Rumput Laut Kappaphycus alvarezii terhadap kesegaran Ikan Gurami (Osphronemus gouramy) 从海藻中提取的卡拉胶对胭脂鱼（Osphronemus gouramy）鲜度的影响

Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Pub Date : 2024-01-02 DOI: 10.15578/jpbkp.v18i2.959

Arlin Anugerah Febrianti, Andri Nofreeana, Eric Armando

{"title":"Pengaruh Karagenan dari Rumput Laut Kappaphycus alvarezii terhadap kesegaran Ikan Gurami (Osphronemus gouramy)","authors":"Arlin Anugerah Febrianti, Andri Nofreeana, Eric Armando","doi":"10.15578/jpbkp.v18i2.959","DOIUrl":"https://doi.org/10.15578/jpbkp.v18i2.959","url":null,"abstract":"Gourami fish with the latin name Osphronemus gouramy is a freshwater fish that has high economic value. Fish has a fairly high water content so that the quality and freshness of the fish decreases because it rots easily. Efforts to avoid spoilage or deterioration in quality of fish are usually done by refrigeration, however refrigeration still has limitations, namely the relatively short shelf life of the meat. The aim of this research is to determine the effect of soaking Kappaphycus alvarezii seaweed carrageenan extract, as well as determine the optimal dose of extract to be used to maintain the freshness of Gourami Fish. The methods used include organoleptic value tests, Total Volatile Base Nitrogen (TVB-N) test, and Total Plate Count (TPC) test which are stored for 0, 3, and 6 days at 4 o C. The results showed that carrageenan extract had a very significant effect on organoleptic value and TVB-N, but had no effect on TPC test. Based on the result of this research, it can be concluded that the optimal dose of carrageenan to maintain the freshness of gourami fish was 500 ppm.","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":"112 18","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139391321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Mutu dan Umur Simpan Cookies yang difortifikasi dengan Hidrolisat Protein Ikan 通过鱼的水利蛋白来强化的库克的质量和年龄

Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Pub Date : 2023-06-30 DOI: 10.15578/jpbkp.v18i1.941

Nur Hidayah, A. Poernomo, Nadiah Ismi Rohadatul’aisy, Anugerah Bertiantono, S. Sugiyono

引用次数: 0

Kandungan Proksimat Mayones dengan Variasi Minyak Ikan Patin (Pangasius hypopthalmus) dan Minyak Jagung

Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Pub Date : 2023-06-30 DOI: 10.15578/jpbkp.v18i1.844

Putri Julia Mizulni, Ema Hastarini, Sri Purwaningsih, S. H. Suseno

引用次数: 0