Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan最新文献_第3页

Peningkatan Nilai Tambah Kulit Ikan Tuna sebagai Bahan Baku Pupuk Organik Cair 作为液态有机南瓜香料提高蓝鳍金枪鱼的附加值

Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Pub Date : 2022-12-31 DOI: 10.15578/jpbkp.v17i2.861

A. Mardhiah, Nadia Putri, Dwi Apriliani, Lia Handayani

引用次数: 1

Pengaruh Penambahan Kappaphycus alvarezii terhadap Mutu Bakso Udang Dogol (Metapenaeus monoceros)

Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Pub Date : 2022-12-31 DOI: 10.15578/jpbkp.v17i2.846

Riski Sulistio Aji, Ita Zuraida, Bagus Fajar Pamungkas, I. Irawan, Seftylia Diachanty

引用次数: 0

Perlakuan Jenis Minyak Berbeda Sebagai Bahan Enkapsulasi Hidrolisat Ikan Gabus (Channa striata) 作为栓皮栎鱼(Channa striata)的混合物，油的种类不同

Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Pub Date : 2022-12-31 DOI: 10.15578/jpbkp.v17i2.845

S. Syukri, G. S. Hutomo, Samliok Ndobe

引用次数: 0

Karakteristik Fisiko-Kimia Kukis dengan Penambahan Tepung Tulang Ikan Tenggiri (Scomberomorus commerson) 鸡柳鱼骨粉(Scomberomorus commerson)的理化化学特征

Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Pub Date : 2022-12-31 DOI: 10.15578/jpbkp.v17i2.842

Nirmala Efri Hasibuan, S. Sumartini

引用次数: 0

Profil Kimia dan Aktivitas Antibakteri Fraksi Aktif Nannochloropsis sp. sebagai Senyawa Penghambat Bakteri Penyebab Gangguan Kesehatan Mulut 引起口腔疾病的细菌抑制剂的化学组成和活性抗菌活性活性组分Nannochloropsis sp

Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Pub Date : 2022-06-27 DOI: 10.15578/jpbkp.v17i1.781

Ni Wayan Sri Agustini, Dody Priadi, Raja Vin Atika

引用次数: 0

Karakteristik Sediaan Hidroksiapatit dari Cangkang Kerang Simping (Amusium pleuronectes) dengan Perlakuan Suhu dan Waktu Sintesis 温度和时间合成柴胡水铝石的制备特性

Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Pub Date : 2022-06-27 DOI: 10.15578/jpbkp.v17i1.797

Rodiah Nurbaya Sari, Dina Fransiska, F. Dewi, Ellya Sinurat

{"title":"Karakteristik Sediaan Hidroksiapatit dari Cangkang Kerang Simping (Amusium pleuronectes) dengan Perlakuan Suhu dan Waktu Sintesis","authors":"Rodiah Nurbaya Sari, Dina Fransiska, F. Dewi, Ellya Sinurat","doi":"10.15578/jpbkp.v17i1.797","DOIUrl":"https://doi.org/10.15578/jpbkp.v17i1.797","url":null,"abstract":"Hydroxyapatite bioceramic (HAp) is a synthetic chemical component of calcium phosphate derivatives generally used to repair hard tissue damage. One of the natural ingredients for making hydroxyapatite is scallop shells (Amusium pleuronectes), a by-product of catching fresh scallops, which only use the adductor meat/muscle. This study aimed on HAp preparations from scallop shells and characterized the resulting hydroxyapatite formulation. The steps taken were preparing scallop shell flour, the calcination processed with temperatures of 700, 800, and 900 ° C and times 6; 4.5; and 3 hours, and the synthesis processed using Ammonium Dihydrogen Phosphate (ADP). The results obtained were the best hydroxyapatite treatment at a calcination temperature of 800 ° C for 4.5 hours with a yield of 75.20%. The functional group found of CO 3 2- indicated C-O vibrations from the CO 3 group and the hydrogen phosphate group (HPO 4 2- ). The diffractogram of HAp was similar to standard hydroxyapatite (HAp-S) with high intensity at values of 2θ: 25,88°; 31.75°; 32.18°; 32.88°; 34.05°; 39.77°; 46.61°; and 49.97°. HAp from this study has an agglomerate morphology, without sharp surface and edges. Based on SEM-EDS analysis, the HAp contains Ca and P 59.09 and 40.91%, respectively, with a Ca/P ratio of 1.44. The average particle diameter size was 396.88 nm. The morphology of the resulting HAp will be safe for human soft tissue application.","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45711454","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: 1

Studi Metagenomik Sampel Perairan yang Diperkaya dari Wilayah Hilir Sungai Citarum dan Potensinya sebagai Agen Bioremediasi 格陵兰柑橘河水源的宏基因组研究样本及其作为生物修复剂的潜力

Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Pub Date : 2022-06-27 DOI: 10.15578/jpbkp.v17i1.794

Fadia Mutiara Prastianti, Eri Bachtiar, M. W. Lewaru, Mochamad Untung Karunia Agung

{"title":"Studi Metagenomik Sampel Perairan yang Diperkaya dari Wilayah Hilir Sungai Citarum dan Potensinya sebagai Agen Bioremediasi","authors":"Fadia Mutiara Prastianti, Eri Bachtiar, M. W. Lewaru, Mochamad Untung Karunia Agung","doi":"10.15578/jpbkp.v17i1.794","DOIUrl":"https://doi.org/10.15578/jpbkp.v17i1.794","url":null,"abstract":"Muara Gembong waters is a downstream region of the Citarum watershed that receives anthropogenic runoff and affects water pollution. To overcome the problem of pollution, bacteria can be used as a bioremediation agent. Until now, information on the bacterial community in Citarum River waters has not been obtained, especially in the downstream area of Muara Gembong. This study aims to identify the community, abundance, and diversity of bacteria from Muara Gembong waters that have been enriched with a metagenomic approach, as well as functional analysis by looking at the protein profiles of the identified bacteria that have the potential as bioremediation agents. Water samples were taken at two locations (A1 and A2) with different water characteristics. Estuary water samples were enriched with 0.2x Nutrient Broth (NB). Amplicon sequencing of NGS by Novaseq Illumina platform was used in this research, using 16S rRNA primer region V3-V4 (341F and 806R). The results showed that 37 genera, 19 families, 13 orders, 7 classes, and 4 bacterial phyla were identified with 49 OTUs for A1 and 48 OTUs for A2. The highest abundance was obtained by the Gammaproteobacteria class (99.82%) which dominated by the Vibrio genera. The diversity level is classified as medium diversity with high dominance. Functional analysis showed the ability of the identified bacteria to degrade benzoate, dioxin, fatty acid, methane, naphthalene, nitrotoluene, PAH, and sulfur with proteins and enzymes involved in the metabolism. This study shows that identified bacteria in Muara Gembong waters are potentially appicable for bioremediation of the environment contaminants, such as organic pollutants and heavy metals.","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47032336","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 Fortifikasi Konsentrat Protein Ikan Kembung (Rastrelliger sp.) terhadap Kualitas Keripik Rastrelliger sp.针对芯片质量的浓缩Footfish蛋白质强化改性剂

Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Pub Date : 2022-06-27 DOI: 10.15578/jpbkp.v17i1.806

Tsurayya Ramadhani, Apri Dwi Anggo, Lukita Purnamayati

{"title":"Pengaruh Fortifikasi Konsentrat Protein Ikan Kembung (Rastrelliger sp.) terhadap Kualitas Keripik","authors":"Tsurayya Ramadhani, Apri Dwi Anggo, Lukita Purnamayati","doi":"10.15578/jpbkp.v17i1.806","DOIUrl":"https://doi.org/10.15578/jpbkp.v17i1.806","url":null,"abstract":"Keripik chips protein ikan sumber protein hewani ditambahkan dalam keripik harapan dapat meningkatkan nilai gizi dan kualitas. Tujuan dari penelitian ini untuk mengkaji pengaruh fortifikasi KPI kembung terhadap kualitas keripik menentukan konsentrasi KPI kembung terbaik. Pembuatan keripik diawali dengan mengolah sampel ikan kembung menjadi KPI, kemudian dilakukan fortifikasi dengan konsentrasi KPI 0%, 5%, 10%, dan 15%. Parameter analisis yang diamati meliputi proksimat, daya cerna protein, asam ABSTRACT Chips are snacks that are very popular with a variety of nutritional content. Mackerel Fish Protein Concentrate (FPC), as a source of animal protein added to chips is expected to increase the nutritional value and quality of chips. The purpose of this study was to examine the effect of mackerel FPC on chips quality and determine the best mackerel FPC concentration. Chip processing began by preparing FPC from mackerel, then fortified into the chip with concentration levels of 0%, 5%, 10%, and 15%. The analysis parameters observed were proximate composition, protein digestibility, lysine content, crispiness, and hedonic tests. The results showed that the concentration of mackerel FPC had a significant effect on the proximate except for fat content, protein digestibility, lysine content, crispiness, and hedonic test (appearance, taste, and texture). Mackerel FPC at a concentration of 5% produced the best chips with the most preferred taste of 7.47 and there was an increase in protein content to 9.44%; protein digestibility 60.29%; and lysine content 0.19%.","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45216521","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 Perendaman dengan Asam Cuka dan Sodium Bikarbonat, serta Perlakuan Blansing terhadap Karakteristik Keripik Kulit Ikan Patin (Pangasius hypophthalmus) Cuca酸和碳酸氢钠的打印机，以及对Patin鱼皮尖端特征（Pangasius hyphthalmus）的Blansing行为

Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Pub Date : 2022-06-27 DOI: 10.15578/jpbkp.v17i1.799

Theresia Dwi Suryaningrum, S. Suryanti, Rodiah Nurbaya Sari, Ema Hastarini, Diah Lestari Ayudiarti

{"title":"Pengaruh Perendaman dengan Asam Cuka dan Sodium Bikarbonat, serta Perlakuan Blansing terhadap Karakteristik Keripik Kulit Ikan Patin (Pangasius hypophthalmus)","authors":"Theresia Dwi Suryaningrum, S. Suryanti, Rodiah Nurbaya Sari, Ema Hastarini, Diah Lestari Ayudiarti","doi":"10.15578/jpbkp.v17i1.799","DOIUrl":"https://doi.org/10.15578/jpbkp.v17i1.799","url":null,"abstract":"The pangasius (catfish) fillet industry produces fish skin as a by-product by 7-8%. To increase its value-added, catfish skin can be processed into a snack of skin chips. This study aimed to examine the effects of soaking fish skin in a solution of vinegar and sodium bicarbonate (NaHCO 3 ) and its combination with blanching in hot water on the characteristics of the catfish skin chips produced. The skin of the catfish before being coated with flour and fried was soaked in a solution of 3% (v/v) vinegar or 1% (w/v) NaHCO 3 solution for 15 minutes, and a combination of soaking vinegar by blanching and NaHCO 3 by blanching with hot water at a temperature of 70-80 ° C for 2 minutes. As a control, skin that was only blanched and without treatment was also observed. The experiment was carried out with 3 replications. The results showed that the combination of soaking in 1% (w/v) NaHCO 3 solution and blanching in hot water at 70-80 ° C for 2 minutes resulted in catfish skin chips that had the most favorable appearance, aroma, crispness, and overall acceptance by the panelists. The catfish skin chips contained protein of 28.93±0.71%, a fat content of 31.89±1.52%, ash of 3.31±0.19%, the water of 2.40±0.38%, and a TBA value of 0.14±0.02 mg MDA/kg. Catfish skin chips with this treatment had a brightness level with the highest L* value, a low +a* value (degree of redness), and +b*(yellowish), and a crispier texture, which were significantly different (p<0.05) from the catfish skin chips treated with soaking in an acid solution and control.","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48952639","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 dan Penerimaan Konsumen terhadap Nuget Udang dengan Penambahan Rumput Laut Kappaphycus alvarezii 海藻对乌当牛瘟的物理和消费者特性

Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Pub Date : 2022-06-27 DOI: 10.15578/jpbkp.v17i1.793

Fitriana Nainggolan, Seftylia Diachanty, Indrati Kusumaningrum, I. Irawan, Ita Zuraida

引用次数: 1