@article {2301, title = {Diversification, Organoleptic and Chemical Quality Characteristics of Processed Products Based on Thorn Fish (Hexanematichthys sagor) Smoke}, journal = {Pharmacognosy Journal}, volume = {16}, year = {2024}, month = {June 2024}, pages = {606-609}, type = {Research Article}, chapter = {606}, abstract = {

The potential of Rupat Island{\textquoteright}s marine natural resources can be seen from the diversity of its marine and mangrove ecosystems. This coastal area has natural resource potential, both marine products and no less important is its marine ecotourism area. The marine tourism area is found at Pesona Beach, Lampin Beach, Ketapang Beach, Makeruh Beach, and Putri Sembilan Beach which have an important role in increasing regional income. The aim of the research is to increase the potential of processed fishery products as souvenirs and tourism. The research method is an experiment using a completely randomized design, with treatments MS0 (smoked fish control), MS1 (smoked fish rendang) and MS2 (smoked fish rendang) and MS3 (Flossed fish). smoke) repeated 3 times. The parameters analyzed are organoleptic (appearance, texture, aroma, taste). The results of the research showed that the best treatment was MS2 (Smoked fish sorondeng) which was liked by the panelists which had the characteristics of a bright yellow color, the aroma of burnt coconut, the texture of mersik was not hard and crunchy, and the taste was savory, with a taste score of 8.6, aroma 8.4 , appearance 8.8, texture 8.5. This product has the characteristics of a bright brownish yellow color, a non-fishy aroma, a smooth texture and a very savory taste (umami). From the results of the threshold test on functional flavor powder, the threshold value was obtained, namely at a concentration of 9\% with a taste value of 8.6, aroma 8. .4, appearance 8.8, texture 8.5. This product has the characteristics of a bright yellowish white color, a non-fishy aroma, a smooth texture and a very savory taste (umami)

}, keywords = {Diversification, Ecowisata, Healthy, Nutrition, Profile}, doi = {10.5530/pj.2024.16.95}, author = {Suparmi and Sumarto and Hendro Ekwarso and Isna Rahma Dini and Ranika Paramita and Syafrani and Taufik Hidayat} } @article {1866, title = {Isolation and Characterization of Snakehead Fish Meal Extract with Fresh, Boiled, and Steamed Treatments and Its Potential for Health Drinks and Immunomodulators}, journal = {Pharmacognosy Journal}, volume = {14}, year = {2022}, month = {October 2022}, pages = {532-536}, type = {Original Article}, chapter = {532}, abstract = {

Albumin is one of the proteins that currently have an important role for the organism{\textquoteright}s body. This study aims to determine the characteristics of albumin with several treatments which will later be applied to cendol drinks. The treatments for extraction and albumin flour were fresh, boiled, and steamed, which were tested for extract yield, amino acids, and molecular identification using SDS-Page. The results showed that the steam treatment of the extract produced the highest yield of 0.42g/dL. The highest amino acid was in albumin flour with boiled treatment, namely each essential amino acid, namely leucine and non-essential amino acid, namely leucine. Identification of albumin molecular weight showed that albumin was found only in fresh and flour conditions when fresh. Other results indicate the possibility of processing factors affecting the presence of albumin which is easily soluble in water. albumin isolation from snakehead fish can potentially be developed into immunomodulatory health products

}, keywords = {Albumin, Extract, Food product, Immunomodulator, Sds page.}, doi = {10.5530/pj.2022.14.131}, author = {Dewita and Desmelati and Santhy W. Sidauruk and Taufik Hidayat} } @article {1648, title = {Study of the Making of Hydrolizate Protein Powder of Rebon Shrimp as a Food Nutrition Enhancement Ingredient}, journal = {Pharmacognosy Journal}, volume = {13}, year = {2021}, month = {September 2021}, pages = {1180-1185}, type = {Research Article}, chapter = {1180}, abstract = {

Rebon shrimp protein hydrolyzate has the potential to be used as a protein powder as a nutritional supplement. The aim of this study was to determine the best protein hydrolyzate concentration as a raw material for protein powder. The research was carried out in two stages, each of which was related. The first stage was made of protein hydrolyzate using 2 treatments, namely enzymatic hydrolysis (15\% papain) and fermentation using 10\% L plantarum bacteria. The parameters observed included yield, amino acid profile and fatty acid profile. The second stage was determining the best concentration of 5 level (6\%, 7\%, 8\%, 9\%) protein hydrolyzate, as a binder was added gum arabic and dextrin (1: 0.5) the amount of 8\% (w / v). observed parameters, organoleptic values, physical characteristics and degree of brightness. The results of this research can be concluded that the hydrolyzate of rebon shrimp protein with the best concentration is 9\%. can be used as a protein powder as a nutritional supplement with the addition of gum arabic binder and dextrin (1: 0.5) with a yield value of 73.191\% and a total amino acid of 46.70\%. The content of fatty acids produced The fatty acids contained are mMyristic acid 0.264\%, palmintic acid 6.361\%, stearic acid 0.678\%, oleic acid 16.704\% (Omega 9) and linoleic acid 0.084\% (Omega 6). Organoleptic value of protein powder, namely taste 8.6, aroma 8.4, appearance 8.8, texture 8.5, with the characteristics of a bright yellowish white color, not fishy aroma, fine texture and very savory taste (umami), the brightness value at the level of 97.82\%.

}, keywords = {Acetes erythreaeus, Dextrin, Gum arabic, Hydrolyzate, L plantarum sp}, doi = {10.5530/pj.2021.13.151}, author = {Suparmi and Dewita and Desmelati and Taufik Hidayat} } @article {1251, title = {Blending of Chorella Patin And Microalga Fish Oil as an Associated Chorella as Potential Health Food}, journal = {Pharmacognosy Journal}, volume = {12}, year = {2020}, month = {September 2020}, pages = {1346-1350}, type = {Research Article}, chapter = {1346}, abstract = {

Objective: The use of health food supplements based on functional food components at this time has become a necessity for the community to maintain their health at optimum level. Functional food from fishery products is a food that is considered effective, because in addition to alternative food sources, the nutritional content is very good for health. This study aimed to produce high nutritional health food supplements from raw materials of Chorella enriched with catfish oil. The method used in making high nutritional health food supplements is a microencapsulation experimental method with different formulations. Methods: The experiment used organoleptic test, chemical component test with amino acids (HPLC) and Fatty acids (GC). Result: The results showed that the best formulations based on the profiles of amino acids, fatty acids and standard AAE per day, especially oleic and linoleic essential fatty acids were B formulations (2\% Chorella, and 1\% fish oil. Conclusion: The formulations B from the sample conducted in this research was the best formulations based on protein content, fat, essential amino acid profiles and essential fatty acids.

}, keywords = {Catfish oil, Chorella, Health food supplements}, doi = {10.5530/pj.2020.12.185}, author = {Dewita and Syahrul and Taufik Hidayat and Mery Sukmiwati} }