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All Journal ILMU KELAUTAN: Indonesian Journal of Marine Sciences Jurnal Agroindustri Jurnal Ilmiah Samudra Akuatika JURNAL AGROINDUSTRI HALAL Journal of Fisheries & Marine Science Technology and Management Journal (STMJ)
Wittriansyah, Khoeruddin
Politeknik Negeri Cilacap
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Social Sciences

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Screening of Antibacterial MDR derived from Sponge Associated Fungus of Riung Water, Nusa Tenggara Timur Khoeruddin Wittriansyah; Agus Trianto; Sekar Widyaningsih; Ocky Karna Radjasa; Rudhi Pribadi
ILMU KELAUTAN: Indonesian Journal of Marine Sciences Vol 21, No 4 (2016): Ilmu Kelautan
Publisher : Marine Science Department Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (345.952 KB) | DOI: 10.14710/ik.ijms.21.4.%p

Abstract

Marine sponge-associated fungi are the sources of bioactive compounds with various pharmacologicals potency. This study aimed to isolate the sponge-associated fungi as the producer of the MDR anti-bacterial compounds.  The associated fungi were isolated from the sponges collected from Riung water, Nusa Tenggara Timur. Five of the best isolates were cultured on MEA to obtain the methanolic extract for further studies.  The antagonistic test was conducted using overlay method towards the MDR Staphylococcus aureus and Escherichia coli. A total of 33 fungi were isolated from 19 sponge specimens. The antagonistic test showed that 19 isolates were active against both S. aureus and E. coli, and 13 of them were merely active against one of the bacteria. However, only five isolates have strong activity against one or both of the bacteria.  The KN-15-3 had the strongest activity against S. aureus (18.75±0.777mm) and E. coli (15.10±0.141mm) at the concentration of 400 μg.disc-1 so it can be developed further as a source of drug candicate.  Keywords: Fungi symbiont, Sponges, MDR Antibacterial, Staphylococcus aureus,  Escherichia coli.
Karakterisasi Kitin Dan Kitosan Emerita sp. Dari Pantai Pesisir Widarapayung, Cilacap, Jawa Tengah Khoeruddin Wittriansyah; Murni Handayani; Dhio Dirgantara
Jurnal Ilmiah Samudra Akuatika Vol 2 No 1 (2018): Jurnal Ilmiah Samudra Akuatika
Publisher : Fakultas Pertanian Universitas Samudra

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (788.17 KB)

Abstract

Salah satu sumberdaya perikanan khas Kabupaten Cilacap adalah yutuk (Emerita sp.) Atau undur-undur laut. Yutuk masuk ke dalam golongan krustase dan dapat dijumpai di pantai pesisir Cilacap. Yutuk biasanya dimanfaatkan sebagai olahan rempeyek atau umpan pada saat memancing. Salah satu pemanfaatan Emerita sp. Yang dapat diuji cobakan adalah dengan mengolahnya menjadi kitin dan kitosan. Tujuan penelitian ini adalah mengisolasi kitin dan kitosan yutuk (Emerita sp.) Yang di diperoleh dari pesisir pantai Widarapayung, Cilacap. Kitin dan kitosan kemudian dianalisa karakteristiknya meliputi: Analisa kadar air, kadar abu, lemak kasar, protein kasar, kadar serat kasar (kabohidrat), dan derajat deasetilisasi menggunakan FTIR. Hasil penelitian menunjukan kadar tepung kitin seberat 18,87 gr (18,87%) dan tepung kitosan 1,0088 gr (5,34%.). Hasil uji proksimat kitin Emerita sp: kadar air (7,25%); kadar abu (6,09%); lemak kasar (0,91%); protein kasar (35,29%), dan; kadar serat kasar (51,92%), sedangkan untuk kitosan Emerita sp adalah : kadar air (12,14%); kadar abu (3,44%); lemak kasar (0,99%); protein kasar (33,51%), dan; kadar serat kasar (39,66%). Derajat deasetilisasi kitin Emerita sp. Sebesar 66.4% dan untuk kitosan sebesar 94.3%. Hasil menunjukkan bahwa Emerita sp. Dapat dijadikan sebagai kitin dan kitosan.
EFFECT OF ADDITION OF CARRAGEENAN CONCENTRATION ON QUALITY OF BREADFRUIT (Artocarpus atili) AND CANNABIS (Canna edulis) WET NOODLES Ari Kristiningsih; Khoeruddin Wittriansyah; Sari Widya Utami; Santi Purwaningrum
Jurnal Agroindustri Vol 12, No 1 (2022)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.12.1.39-47

Abstract

Excessive consumption of gluten can cause disturbances in the digestive system and can increase intestinal permeability. Breadfruit flour is an alternative in making wet noodles other than wheat flour which is low in gluten. Breadfruit flour which is processed into wet noodles has low adhesion and protein content.Canna flour and carrageenan were used to improve adhesion and squid ink and eggs were used to increase the protein content of breadfruit noodles. This  study aimed to  determine the effect of adding carrageenan with different concentrations on breadfruit noodles. The ratio of addition of carrageenan in this research was 0%,1%, 3%, 4%, and 5%. Carrageenan in breadfruit noodles causes the noodles break more easily than noodles without the addition of carrageenan. The use of eggs and squid ink on breadfruit noodles increased the protein content of noodles by ± 1.1%.The results of the proximate analysis of breadfruit noodles as a whole still do not reach the SNI standard for wet noodles.
Proximate Study and Acceptance of “Abon Ikan” Using Different Fish Meats in Cilacap khoeruddin wittriansyah; Ari Kristiningsih; Annas Setiawan Prabowo
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 1 (2021): Jurnal Agroindustri Halal 7(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (987.822 KB) | DOI: 10.30997/jah.v7i1.3384

Abstract

Cilacap is a center of fisheries in Central Java province. One of the development fisheries product is the processing of “Abon Ikan”. The advantage of “Abon Ikan” “Abon Ikan” is they have a long shelf life and can give additional income for fishermen. Different fish meat will affect the taste and nutritional content of the “Abon Ikan”. This study aims to analyze the differences in “Abon Ikan” from 3 types of fish meat used in Cilacap. The fish meat used is tuna, catfish (clarias), and patin (pangasius). The three “Abon Ikan” products were then analyzed for their nutrient contents using proximate analysis. Acceptance test using the sensory test carried out on 50 respondents covering aspects of taste, aroma, texture, and appearance. Based on the results of the proximate analysis, three parameters were in accordance with SNI Abon Ikan (1995) are crude protein content, ash content, and crude fat content. Parameters of water content and crude fiber content have not in accordance SNI Abon Ikan. “The hedonic test for acceptance of the four categories: taste, aroma, texture, and appearance, the highest positions were all in the Abon patin (4.04., 3,7., 4.02., 3,92).
Diversifikasi Olahan Sidat menjadi Produk Unagi Pastry Khoeruddin Wittriansyah; Ari Kristiningsih
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 3 (2023): Jurnal Agroindustri Halal 9(3)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i3.7190

Abstract

Eel has a high nutritional content. The process of processing fillets and making kabayaki leaves waste eel fish bones. There are not many variations of processed eel and there is potential for using eel bones, so diversification efforts need to be made. This study aims to make processed pastry using bone flour and eel meat. Pastry dough made from wheat flour is added with eel flour, and eel meat with 3 variables; P1, P2, and P3. P1 was (5% bone flour and 25% eel meat), P2 was (7.5% bone flour and 30% eel meat) and P3 was (10% bone flour and 35% eel meat). Bone flour and eel meat were analyzed proximately to determine their nutritional content. Hedonic organoleptic analysis including taste, aroma, texture, and appearance was carried out on unagi pastry P1, P2, and P3. The results showed that the eel bones contained a high protein, (31.82%) and a low water content (3.37%). Eel meat contains 41.72% protein and 15.98% crude fat. Organoleptic results showed the panelists preferred Unagi Pastry P1 both in terms of taste (3.48), aroma (3.46), texture (3.42), and appearance (3.92).
Aplikasi Kitosan Emerita sp. Sebagai Bahan Pengawet Alternatif pada Ikan Belanak (Mugil cephalus) [Chitosan Emerita sp. as a Preservative Alternative in Mugil cephalus] Khoeruddin Wittriansyah; Soedihono Soedihono; Dodi Satriawan
Jurnal Ilmiah Perikanan dan Kelautan Vol. 11 No. 1 (2019): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v11i1.12458

Abstract

AbstrakEmerita sp. dapat diolah kitosan sebagai alternatif bahan pengawet ikan. Tujuan penelitian ini adalah untuk mengetahui aktivitas kitosan Emerita sp. dalam menghambat pertumbuhan mikroorganisme pembusuk pada ikan sehingga dapat digunakan sebagai bahan pengawet alternatif. Sampel Emerita sp. diperoleh dari pesisir pantai Widarapayung,Cilacap. Karakteristik kitosan Emerita sp. dianalisa melalui uji FTIR dan uji proksimat. Aktivitas kitosan Emerita sp. sebagai pengawet ikan, dianalisa melalui uji organoleptik dan uji Total Plate Count (TPC). Ikan belanak direndam dalam larutan kitosan Emerita sp. pada konsentrasi 0,5%, 1,5%, dan 2%. Lama waktu perendaman yaitu 15 menit, 30 menit dan 60 menit. Pengamatan kemunduran mutu dilakukan pada jam ke 0, 10, 15 dan ke 24. Kontrol menggunakan asam asetat 1% dengan perendaman selama 15 menit. Hasil penelitian menunjukkan Nilai Derajat Deasetilisasi (DD) kitosan Emerita sp. adalah 92,5%. Hasil terbaik uji organoleptik ditunjukan pada kosentrasi kitosan 0,5 % dengan lama perendaman selama 60 menit dibandingkan kontrol. Uji (TPC) menunjukkan ikan dengan perendaman kitosan Emerita sp. 2% selama 60 menit, memiliki jumlah bakteri lebih rendah (2,7x106) daripada kontrol (3,2 x106). Bedasarkan hasil uji TPC dan Organoleptik, kitosan Emerita sp. memiliki aktivitas penghambat pertumbuhan mikroorganisme sehingga dapat digunakan sebagai alternatif bahan pengawet.AbstractEmerita sp. can be processed into chitosan as an alternative to fish preservatives. The purpose of this study was to determine chitosan from Emerita sp. in inhibiting the growth of decomposing microorganisms in fish so it can be used as alternative preservatives. Emerita sp. was obtained from the coast of Widarapayung, Cilacap. Characteristics of chitosan from Emerita sp. was analyzed through FTIR profileand proximate content. The activity of chitosan from Emerita sp. as a fish preservative, analyzed through organoleptic and total plate count (TPC) test. Bluespot mullet fish was soaked in chitosan from Emerita sp. at concentrations of 0.5%, 1.5%, and 2%. Soaking process took was 15, 30 and 60 minutes. Observations on fish decay was conducted at the hour of 0, 10, 15 and 24. Control used 1% of acetic acid with soaking process for 15 minutes. The results of the study showed that the degrees of deacetylization (DD) chitosan from Emerita sp. is 92.5%. The best results of organoleptic were shown on 0.5% chitosan concentration with 60 minutes soaked time compared to controls. TPC shows fish with the soaking process in chitosan Emerita sp. 2% for 60 minutes, having a lower number of bacteria (2,7x106) than the control (3,2 x106). Based on the results of the TPC and organoleptic test, chitosan Emerita sp. has activity inhibiting the growth of microorganisms so that it can be used as an alternative preservative.
ANALISA PROKSIMAT TEPUNG DARI BERBAGAI BAGIAN TUBUH CUMI (LOLIGO SP) Khoeruddin Wittriansyah; Ari Kristiningsih
Science Technology and Management Journal Vol. 4 No. 1 (2024): Januari 2024
Publisher : Fakultas Sains dan Teknologi, Universitas Nasional Karangturi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53416/stmj.v4i1.191

Abstract

Squid (Loligo sp) is a potential fishery commodity in Indonesia.Squid consumption in Indonesia is dominated by fresh squid product. There are not many diversified squid products. The flouring process is one form of diversification of squid product.Squid flour can be used as processed food such as cakes or as an additional flavoring to food. The quality of flour is determined by the proximate content of the flour. This research aims to determine the nutritional content through proximate analysis of squid flour. Squid flour is processed from the head, body, and ink of squid. The squids body parts are cleaned, weighed, and then dried in an oven. The next procedures is proximate analysis. The results showed that the highest protein content was found in squid body flour (68.98%), and the lowest was in squid ink flour (50.87%). The highest fat content was found in squid head flour (4.91%) and the lowest in squid ink flour (2.59%). The highest water content was found in squid ink flour, 15.32 (%) and the lowest in squid body flour (3.22%).
Co-Authors Agus Trianto Annas Setiawan Prabowo Ari Kristiningsih Ari Kristiningsih Ari Kristiningsih Dhio Dirgantara Dodi Satriawan Kristiningsih, Ari Murni Handayani Ocky Karna Radjasa Prabowo, Annas Setiawan Rudhi Pribadi Santi Purwaningrum Sari Widya Utami Sekar Widyaningsih Soedihono Soedihono