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The Quality of Dory Fillets based on Water Soluble Protein, Color, and Myoglobin Concentration

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 19 No. 1 (2016) · hlm. 44–50

DOI
10.17844/jphpi.v19i1.12543
ISSN
2354-886X, 2303-2111
Terbit
2016-04-22
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

Fillet of dory is very easy to be find in Indonesian market with various brand and produsen.Imported dory fillet is preferred by consumer so far because it has a white color compare than localfillets. Color is the important parameter that used by consumers to determine the quality of filet. Thisstudy was aimed to determine the quality of local and imported fillets, including protein profile usingSDS PAGE, color measurement, and myoglobin extractability. The results of water soluble protein profilesshowed dory fillet contained 13-15 bands. The redness value (a*) of local fillet (DN, DL, DM) was highercompared others. However, imported fillet (DI) had the highest if redness index (a/b). Imported fillet (DI)showed the lowest concentration of myoglobin compared other samples.

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  • IPB University
  • Badan Pengkajian dan Penerapan Teknologi
  • Politeknik Negeri Pontianak
  • Universitas Maritim Raja Ali Haji
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Rekan penulisOrganisasiArtikel bersama
Tati NurhayatiIPB University22
Asadatun AbdullahIPB University14
Nurjanah NurjanahIPB University12
Rizsa Mustika PertiwiIPB University8
Wini TrilaksaniIPB University7
Maggy Thenawidjaja SuhartonoIPB University7
Mala NurilmalaAfiliasi tidak diketahui7
Roni NugrahaIPB University6
Pipih SuptijahIPB University6
Rizsa Mustika PertiwiAfiliasi tidak diketahui5
Asadatun AbdullahIPB University5
Agoes Mardiono JacoebIPB University5
Ella SalamahIPB University4
Taufik HidayatBadan Pengkajian dan Penerapan Teknologi4
Roni NugrahaAfiliasi tidak diketahui4
Yusli WardiatnoIPB University3
Ali MasharIPB University3
NurjanahAfiliasi tidak diketahui3
Bustami IbrahimIPB University3
DesniarIPB University3
Untung Trimo LaksonoPoliteknik Negeri Pontianak3
Raden Hilman WirayudhaIPB University3
Joko SantosoIPB University3
Giri Rohmad BarokahIPB University3
Uju UjuIPB University3
Lily VirulyUniversitas Maritim Raja Ali Haji2
Nuri AndarwulanIPB University2
Desniar DesniarIPB University2
Bambang RiyantoIPB University2
Silva FauziahIPB University2
Ruddy SuwandiIPB University2
Sugeng Heri SusenoIPB University2
Shindy Hamidah ManteuIPB University2
Majariana KrisantiIPB University2
Cecep KusmanaIPB University1
Sigid HariyadiIPB University1

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Sumber metadata: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">The Quality of Dory Fillets based on Water Soluble Protein, Color, and Myoglobin Concentration</dc:title>
	<dc:creator xml:lang="en">Nisa, Nurfajrin</dc:creator>
	<dc:creator xml:lang="en">Nurilmala, Mala</dc:creator>
	<dc:creator xml:lang="en">Nurhayati, Tati</dc:creator>
	<dc:creator xml:lang="en">Butet, Nurlisa</dc:creator>
	<dc:subject xml:lang="en">color</dc:subject>
	<dc:subject xml:lang="en">dory fillet</dc:subject>
	<dc:subject xml:lang="en">quality</dc:subject>
	<dc:description xml:lang="en">Fillet of dory is very easy to be find in Indonesian market with various brand and produsen.Imported dory fillet is preferred by consumer so far because it has a white color compare than localfillets. Color is the important parameter that used by consumers to determine the quality of filet. Thisstudy was aimed to determine the quality of local and imported fillets, including protein profile usingSDS PAGE, color measurement, and myoglobin extractability. The results of water soluble protein profilesshowed dory fillet contained 13-15 bands. The redness value (a*) of local fillet (DN, DL, DM) was highercompared others. However, imported fillet (DI) had the highest if redness index (a/b). Imported fillet (DI)showed the lowest concentration of myoglobin compared other samples.</dc:description>
	<dc:publisher xml:lang="en">Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)</dc:publisher>
	<dc:date>2016-04-22</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ipb.ac.id/jphpi/article/view/12543</dc:identifier>
	<dc:identifier>10.17844/jphpi.v19i1.12543</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 19 No 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia; 44-50</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 19 No. 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia; 44-50</dc:source>
	<dc:source>2354-886X</dc:source>
	<dc:source>2303-2111</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.ipb.ac.id/jphpi/article/view/12543/9591</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2016 Jurnal Pengolahan Hasil Perikanan Indonesia</dc:rights>
</oai_dc:dc>