UNIVERSITAS AIRLANGGA



Detail Article

Jurnal Ilmiah Perikanan & Kelautan

ISSN 2085-5842

Vol. 7 / No. 1 / Published : 2015-04

Order : 8, and page :47 - 53

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Original Article :

Seaweed red pigment(acanthophora spicifera) as an alternative in producing natural dyes of catfish (clarias gariepinus) sausage produc

Author :

  1. Yiyik Windah Yulianti*1
  2. Moch. Amin Alamsjah*2
  3. Riesta P.H.*3
  1. Mahasiswa Fakultas Perairan dan Kelautan
  2. Dosen Fakultas Perairan dan Kelautan
  3. Dosen Fakultas Perairan dan Kelautan

Abstract :

Aquatic resources that have great potential to be developed is a pigment obtained from seaweed. According Winarno (1996), seaweeds are clasified into three classes, namely red algae (Rhodophyceae), brown algae (Phaeophyceae) and green algae (Chlorophyceae). There are three main types of pigment in the seaweed, namely: chlorophyll, carotenoids, and phycocyanin (Lila, 2004). Each type of pigment that provides different benefits to human life. Red seaweed spicifera types Acanthophora be extracted and taken the pigment has a branch color (thallus) are varied, due to the pigment composition consisting of chlorophyll a, chlorophyll d, and fikobiliprotein (R-phycocyanin, allofikosianin and fikoeritrin) (Lee, 2008) . Fikoeritrin is the dominant pigment in red algae, thus giving the appearance of red on the thallus.The use of pigments is very important not only in the food and beverages, but also in medicines, cosmetics and pharmaceutical industrial. It is one of the determinants of consumer acceptance of products offered. Source of pigments used are also used by consumers as one of the indicators in assessing the quality of a product. The use of natural or synthetic dyes in the product will enhance the visual appeal that will increase consumer preference for products offered, therefore, the use of natural dye for industrial cannot be avoided.Based on the description above, this study will extract the pigment from red algae (A.spicifera) with a polar solvent (ethanol, distilled water) which will be used as a dye in catfish sausage with different proportions and determine the color stability during storage at cold temperatures and using the analytical method for determining the wavelength spectrophotometer fikoeritrin extraction results.The aim of the study is getting the appropriate method to produce the red pigment of seaweed A. spicifera, obtain the pigmen concentrate that can be applied to the catfish sausage and determine the stability of the color pigment A. spicifera on application of catfish sausages during storage.The study consisted of two examination to obtain the best dose of A. spicifera pigmen. The first step is to find wavelength of fikoeritrin. The design of the study is completely randomized design RAK with 12 treatmens and 3 replications.The results of the study showed that the red pigmen A. spicifera can be used as a dye in catfish sausage with the best concentration of 0.75%. Concentration and storage time catfish sausage significant effect on the intensity of reddish and yellowish color, but not significantly different to the intensity of brightness and water content. The concentration of pigment A. spicifera different in catfish sausage on organoleptic test gives a significant difference in color, smell and flavor

Keyword :

pigment, concentration, stability,


References :

  1. De Garmo E.P. etc, (1984). Engineering Economy. Seventh Edition. X : Macmillan Publishing Company
  2. Lee RE, (2008). Phycology. Ed ke-4 . 547 hal : Cambridge University Press
  3. FG. Winarno, (1992). Kimia Pangan dan Gizi. X : Gramedia Pustaka Utama




Archive Article

Cover Media Content

Volume : 7 / No. : 1 / Pub. : 2015-04
  1. Technology application of liquid smoke in processing and preservation of fishery products in the mandangin island
  2. Ibm for traditional shrimp farmers in pangkah wetan village, ujung pangkah district, gresik region, that were not harvesting in continuoesly
  3. To increases the shrimp harvesting in traditional shrimp farmer in permisan village, jabon district, sidoarjo region that losted harvesting for a long time by using best management practise (bmp) methode
  4. Isolation and identification of vibrio sp. from traditional seafood products of eastern surabaya city area
  5. Comparative morphology of blood cockles in kenjeran and sedati
  6. Alternative feed from vegetable waste for black tilapia (oreochromis niloticus)
  7. Detection of koi herpesvirus (khv) in nile tilapia (oreochromis niloticus) were infected by artificially infection
  8. Seaweed red pigment(acanthophora spicifera) as an alternative in producing natural dyes of catfish (clarias gariepinus) sausage produc
  9. The effectivety crude and soluble protein of myxobolus koi spore againts intestine different degrees in koi (cyprinus carpio koi)
  10. Prevalence and the survival rate of gold fish (cyprinus carpio linn) that challenced by whole protein spore myxobolus koi in pond
  11. Increased nutritional value pollard through yeast fermentation tempe as artificial feed ingredients tilapia (oreochromis niloticus)
  12. Immune response analysis of fish koi (cyprinus carpio koi) vaccinated myxobolus koi spores whole protein as a vaccine candidate myxobolusis
  13. Gis application to determine critical condition and rehabilitation model of mangrove ecosystem in southern coast of pamekasan region madura
  14. Effect of red algae (kappaphycus alvarezii) on the quality of mackerel (rastrelliger sp.)
  15. Influence of addition crude fish oil (cfo) in white shrimp (litopenaeus vannamei) feed to cholesterol content and fat retention in meat
  16. The effect of red algae extract (kappaphycus alvarezii) against the total number of bacteria and organoleptic value of mackerel (rastrelliger sp.)
  17. Identification and prevalence of helminthic gastrointestinal in chub mackerel (scomber japonicus) in the fish landing base muara angke, north jakarta
  18. Studies bioaccumulation of lead (pb) in milkfish (chanos chanos forskall) at the fishponds around buntung river, sidoarjo