https://ejournal.unsrat.ac.id/v3/index.php/jmthp/issue/feed 2024-10-07T08:11:37+08:00 Silvana D Harikedua sdharikedua@gmail.com Open Journal Systems <div class="deskripsi"> <ul> <li> <div><strong>Journal Title: <a href="https://ejournal.unsrat.ac.id/v3/index.php/jmthp">Media Teknologi Hasil Perikanan</a></strong></div> </li> <li> <div> <div><strong>Initials: MTHP</strong></div> </div> </li> <li> <div> <div><strong>Frequency: April, August, and December.</strong></div> </div> </li> <li><strong title="p-issn gulawentah">ISSN:<a title="online mthp" href="https://portal.issn.org/resource/ISSN/2684-7205" target="_blank" rel="noopener">2684 - 7205</a> (online)</strong></li> <li><strong title="e-issn gulawenah">ISSN:<a title="print mthp" href="https://portal.issn.org/resource/ISSN/2337-4284" target="_blank" rel="noopener"><strong title="p-issn gulawentah">2337 - 4284</strong></a> (print)</strong></li> <li><strong>Accreditation Number : 225/E/KPT/2022 (SINTA 3)</strong></li> <li><strong>URL https://ejournal.unsrat.ac.id/v3/index.php/jmthp</strong></li> </ul> </div> <p><strong> </strong><strong>Media Teknologi Hasil Perikanan</strong> (Media of Fishery Product Technology) is a scientific periodical published by <strong>Fisheries Product Technology Study Program</strong>, <strong>Faculty of Fisheries and Marine Sciences</strong>, <strong>Sam Ratulangi University</strong>. This media will publish the latest research and literature results in the field of Fishery Product Technology, particularly those related to the application of technology for improving the quality of fishery products, developing new fishery products, safety of fishery products, utilization of fishery product waste and other topics that are closely related to the utilization and processing of fishery products that can be consumed by humans.</p> <p>Media Teknologi Hasil Perikanan is published THREE times a year on <em>January, May, and September</em> since 2017. However, due to a number of reasons the Board of Editor of this journal decide to publish <strong>THREE</strong> times a year on <strong>April, August, and December from 2022</strong> and <em>increase the number of article published in every number from 7 (seven) to <strong>10 (ten) articles</strong></em>. This journal has been accredited by National Journal Accreditation (ARJUNA) managed by Minister Of Research And Technology/Head Of The National Research And Innovation Agency, Republic Indonesia (<a href="https://drive.google.com/file/d/1FxaEA_quXcIdblQNraIDmnJXHRmL-iIw/view?usp=sharing" target="_blank" rel="noopener">Sinta 3 Accredited</a>) since year 2022 to 2026 according to the decree No. 225/E/KPT/2022. </p> <p> <img src="https://ejournal.unsrat.ac.id/public/site/images/jm_jmthp/MTHP_link21.png" alt="" /></p> https://ejournal.unsrat.ac.id/v3/index.php/jmthp/article/view/56464 2024-08-02T15:07:33+08:00 Hartoyo Notonegoro hartoyonotonegoro@ubb.ac.id Denny Syaputra bunk.d3nn2000@gmail.com Heder Djamaludin hederdjamaludin@ub.ac.id

<p>Edible film is packaging that can replace plastic and is a thin layer to cover food. Edible Film making ingredients such as hydrocolloids, lipids, or other mixtures include carrageenan which is extracted from seaweed. The quality of edible film is influenced by the base material used. Different carrageenan compositions have the potential to influence the mechanical properties and functional groups of edible films. This research aims to determine the effect of different concentrations of carrageenan in Edible Film on the mechanical properties and identification of functional groups. The concentration of carrageenan used is 2; 2.5; and 3 grams. Testing of mechanical properties includes tensile strength, elongation at break, thickness, solubility and functional groups using FTIR. The results showed strong tensile strength, elongation at break and solubility with the best treatment at a carrageenan concentration of 3 g. Tensile strength and elongation at break were obtained from the 3 g carrageenan treatment of 5.16 MPa and 11.11%. The best thickness and solubility values ​​were obtained from the 3 g carrageenan treatment of 0.21 mm and 38.44%. The selected carrageenan was the 3 g carrageenan concentration treatment because it produced the best mechanical properties. Identification of functional groups in the 3 g Edible Film treatment showed the presence of O-H, C-H and C-O groups owned by the mixture of the two carrageenan and corn starch materials.</p> <p><strong>Kata kunci:</strong><em> carrageenan, FTIR, hydrocolloid, solubility, plastic</em></p> <p> </p> <p><em>Edible</em><em> film </em>adalah kemasan yang dapat menggantikan plastik dan merupakan lapisan tipis sebagai penutup makanan. Bahan pembuatan <em>edible film</em> seperti hidrokoloid, lipid, atau campuran lain termasuk karagenan yang diekstrak dari rumput laut. Kualitas <em>edible film</em> dipengaruhi oleh bahan dasar yang digunakan. Komposisi karagenan yang berbeda berpotensi berpengaruh terhadap sifat mekanik dan gugus fungsi <em>edible film</em>. Penelitian ini bertujuan untuk menentukan pengaruh konsentrasi karagenan yang berbeda pada edible film terhadap karakteristik sifat mekanis serta identifikasi gugus fungsinya. Konsentrasi karagenan yang digunakan, yaitu 2; 2,5; dan 3 g. Pengujian sifat mekanis meliputi kekuatan tarik, perpanjangan putus, ketebalan, kelarutan serta gugus fungsi dengan FTIR. Hasil penelitian menunjukkan nilai kuat tarik, pemanjangan putus dan kelarutan dengan perlakuan terbaik pada konsentrasi karagenan 3 g. Kuat tarik dan pemanjangan putus diperoleh dari perlakuan karagenan 3 g sebesar 5,16 MPa dan 11,11%. Nilai ketebalan dan kelarutan terbaik diperoleh pada perlakuan 3 g karagenan sebesar 0,21 mm dan 38,44%. Karagenan terpilih adalah perlakuan konsentrasi 3 g karagenan karena menghasilkan sifat mekanik terbaik. Identifikasi gugus fungsional pada <em>edible film</em> perlakuan 3 g menunjukkan adanya gugus O-H, C-H dan C-O yang dipunyai oleh campuran kedua bahan karagenan dan pati jagung.</p> <p><strong>Kata kunci:</strong><em> FTIR, hidrokoloid, karagenan, kelarutan, plastik</em></p>

2024-10-07T00:00:00+08:00 Copyright (c) 2024 Media Teknologi Hasil Perikanan https://ejournal.unsrat.ac.id/v3/index.php/jmthp/article/view/43168 2022-08-16T13:27:27+08:00 Febiwina Febiwina febiwina0@gmail.com Seftylia Diachanty seftylia@gmail.com Irman Irawan irmanirawan@unmul.ac.id Bagus Fajar Pamungkas fajar.gus@gmail.com Ita Zuraida itazuraida@gmail.com

<p>Fishball are processed fishery products that use mashed meat or surimi and mixed with tapioca flour as a thickener to improve the texture of the meatballs. This study aims to determine the physicochemical characteristics of catfish surimi fishtballs with the addition of tapioca flour and the best concentration of flour to produce meatballs that are liked by consumers. This research used surimi treatment of sangkuriang catfish and tapioca flour consisting of 100g surimi without tapioca flour (P0), 95g surimi : 5g tapioca flour (P1), 90g surimi : 10g tapioca flour (P2), 85g surimi : 15g tapioca flour (P3) and 80g surimi : 20g tapioca flour (P4). This research method used a completely randomized design (CRD) with chemical observations (moisture, ash, protein and fat content) physical (<em>expressible moinsture content</em>, color and folding test) and Kruskal-wallis observations for hedonic tests (taste, aroma, color and texture). The results showed that the ratio of catfish surimi and tapioca flour had a significant effect (<em>p</em>&lt;0.05) on moisture content, ash content, protein, fat and <em>expressible moinsture content</em>, but did not have a significant effect (<em>p</em>&gt;0.05) on the results of folding test and color of fishball. The addition of tapioca flour has a significant effect on the hedonic test on the parameters of taste, aroma, color and texture. 95g surimi : 5g tapioca flour (P1) is the best treatment with the average quality value on the parameters of taste, aroma, color, and texture is 7 (like).</p>

2024-10-07T00:00:00+08:00 Copyright (c) 2024 Media Teknologi Hasil Perikanan