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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia MAJALAH BIAM
Setha, Beni
Fakultas Perikanan Dan Ilmu Kelautan, Universitas Pattimura Jalan Mr. Chr. Soplanit Kampus Unpatti-Poka, Ambon, Maluku
Agriculture, Biological Sciences & Forestry Education

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Characteristics of Chitosan from White Leg Shrimp Shells Extracted Using Different Temperature and Time of the Deasetilation Process Beni Setha; Fitriani Rumata; Bernita br.Silaban
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (216.409 KB) | DOI: 10.17844/jphpi.v22i3.29317

Abstract

Chitosan is a white amorphous solid chitin, and of high biological and mechanical characteristics.Chitosan production is divided into two stages. First is chitin isolation (deproteination, demineralization,and depigmentation), and second is deacetylation of chitin to chitosan. This research was aimed to determinethe characteristic of chitosan isolated from the shells of the white leg shrimp using different temperatureand time in the deasetilation process. The FTIR test results showed that the chitin group was partiallybroken into chitosan in every treatment. The highest content of chitosan was obtained at the temperaturetreatment of 100oC for 2 hours, while the highest degree of deacetylation, viscosity, and molecular weightwere observed at the temperature treatment of 120oC for 3 hours. The sample were not soluble in aquades,methanol, or ethanol indicating the samples were chitosan.
Profil Asam Lemak Tuna (Thunnus albacares) Loin dengan Penyemprotan Filtered Smoke selama Penyimpanan Beku : The profile of fatty acid of Tuna Loin (Thunnus albacores) sprayed by Filtered Smoke during frozen storage Cindy Regina Magdalena Loppies; Daniel A.N. Apituley; Raja Bonan Dolok Sormin; Beni Setha; Johanis Hiariej
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 1 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i1.32433

Abstract

The red color is one of the factors that determining freshness of tuna loin. To keep the red color of the tuna flesh, it has been treated by filtered smoke. Filtered smoke reduces the oxidative of fat as well as keep the fat quality. The objective of this research was to study the fatty acid composition of tuna (Thunnus albacores) loin treated by filtered smoke. The research method was conducted experimentally. Tuna loin firstly sprayed by filtered smoke at a pressure 1 atm for 5 – 10 seconds before storage at freezing temperature -25 ˚C for four weeks. Observations were 0 and 4 weeks and the parameters observed were the fatty acid profiles, atherogenic index (AI), thrombogenic index (TI), fat quality (h / H) and the index of polien. The result showed there were 29 types of fatty acids consisting of 13 types of saturated fatty acids (SFA), 6 types of monounsaturated fatty acids (MUFA) and 11 types of poly unsaturated fatty acids (PUFA). There were indentified as the highest SAFA, MUFA, PUFA for storage time 0 and 4 weeks were palmitic acid (C16: 0) 8.93%; 15.14%, oleic acid (C18: 1n9c) 3.73%; 5.01% and docosahexaenoic acid, (C22: 6n3) 6.77% ; 5.73% respectively. It indicated that the fatty acid of tuna loin were categorized good, where it was indicated by the AI, TI, h/H and polien index for storage time 0 and 4 weeks 1.11; 0.83, 0.50; 0.69, 1.49; 1.72, and 1.49 ; 1.31 respectively.
AKTIVITAS ANTIBAKTERI EKSTRAK ETIL ASETAT ALGA HIJAU SILPAU (Dictyosphaeria versluysii) TERHADAP BAKTERI E. coli, P. aeruginosa DAN S. aureus Mozes S.Y. Radiena; Trijunianto Moniharapon; Beni Setha
Majalah BIAM Vol 15, No 1 (2019): Majalah BIAM
Publisher : Balai Riset dan Standardisasi Industri Ambon

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (584.652 KB) | DOI: 10.29360/mb.v15i1.5319

Abstract

Rumput laut merupakan tumbuhan laut yang berpotensi sebagai sumber pangan dan obat-obatan. Dalam industri pangan, produk formulasi rumput laut digunakan untuk makanan campuran kemasan kaleng, roti, bakso, nugget, jeli, sirup, susu kental, ice cream, yoghurt, dan lain-lain. Dalam industri non-pangan, bahan ini dapat digunakan untuk industri cat, tekstil, pasta gigi, kosmetik (lotion, masker, cream wajah, lulur, sabun, sampo) dan farmasi (cangkang kapsul). Silpau merupakan salah satu jenis alga hijau yang hidup menempel pada substrat batu karang dan tidak tergolong tumbuhan musiman, sehingga tersedia setiap saat. Masyarakat lokal sering mengolahnya menjadi sayur gudangan atau colo-colo (makanan khas Maluku). Penelitian ini bertujuan untuk mengetahui aktivitas antibakteri ekstrak etil asetat alga hijau D. versluysii terhadap bakteri E. coli, P. aeruginosa dan S. aureus. Penelitian dilakukan dengan beberapa tahapan yaitu pengambilan dan preparasi sampel, ekstraksi, fitokimia, pengujian aktivitas antibakteri. Metode analisa data yang digunakan dalam penelitan yaitu metode uji deskriptif. Hasil uji fitokimia alga hijau silpau D. versluysii mengandung senyawa metabolit sekunder berupa alkaloid, flavonoid, steroid, terpenoid, fenol, dan saponin. Hasil uji zona hambat menunjukkan bahwa ekstrak etil asetat alga hijau silpau D. versluysii memiliki aktivitas daya hambat terhadap ketiga bakteri (E. coli, P. aeruginosa, dan S. aureus).
Co-Authors Bernita br.Silaban Cindy Regina Magdalena Loppies Daniel A.N. Apituley Fitriani Rumata Johanis Hiariej Mozes S.Y. Radiena Raja Bonan Dolok Sormin Trijunianto Moniharapon