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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Journal Of Aquaculture Development and Environment Kapuas

Untung Trimo Laksono

Prodi Teknologi Hasil Perikanan, Politeknik Negeri Pontianak, Jalan Ahmad Yani, Pontianak, Kalimantan Barat

Author-ID : 2515040

Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Other

Published : 5 Documents Claim Missing Document

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Articles

Characterization of Endogenous Transglutaminase Enzyme of Yellow Pike Conger’s Liver (Congresox talabon) Santhy Wisuda Sidauruk; Tati Nurhayati; Untung Trimo Laksono
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Transglutaminases have been found in various living organism, such as mammals, plants,microorganisms, and marine organisms including fishes. Transglutaminases have many various functionssuch as food or non-food application and in pharmaceticals industries. This research was aimed tocharacterize transglutaminase that obtained from fisheries byproducts such as catadromous fish the yellowpike conger’s liver.. The yield of yellow pike conger’s liver was 0.88±0.11%. Crude transglutaminase from liverof yellow pike conger had specific activity of 1.375 U/mg with optimum pH at 7.5 and optimum temperatureat 50°C. The activity of transglutaminase were increased on Mg2+ ion dependent. Crude transglutaminasehad molecular weight of 27.48; 37.00; 69.51; 78.89; 88.18; 108.45; 134.10; and 172.12 kDa.

Characteristics of Daggertooth Pike Conger Fish (Muraenesox cinerus) as Raw Material for Diversification Products Development Untung Trimo Laksono; Tati Nurhayati; Pipih Suptijah; Nani Nur’aenah; Teguh Setyo Nugroho
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Daggertooth pike conger fish (Muraenesox cinerus) has elongated body shape similar to eels and distribute widely worldwide. The fish has edible portion of 50-60% but there has been less information regarding the chemical characteristics. The aim of this research was to determine chemical composition of daggertooth pike conger fish (proximate, amino acid, fatty acid and mineral) and textural properties from its kamaboko. Purposive sampling method applied in this research with length, freshness and distance from location as criteria. Analytical method performed including proximate, amino acids, fatty acids, and minerals (P, Na, Ca, K, Mg dan Fe). Chemical composition from daggertooth pike conger fish showed that on proximate levels of protein, fat, ash, carbohydrates and moisture content value were 12.273%, 4.96%, 1.17%, 1.12% and 80.49% respectively. Dominant macro minerals, namely potassium (K) 170.20 mg /100 g, Ca 90.75 mg /100 g, and Na 80.15 mg /100 g. Amino acid (AA), namely glutamic acid 2.68%, 1.57% lysine, leusine 1.25%, 1.54% aspartic acid and arginine 1:04%. Moreover, the essential fatty acids namely EPA (eicosa pentanoat acid) 0.6%, DHA (docosa hexanoat acid) 0.9%, 0.2% fatty acids linoleic, oleic and linolenic 1.4% 1.0%. CaCl2 (0.2-0.6%) addition to daggertooth pike conger kamaboko could improve textural quality.

Enhancement of Textural Quality From Daggertooth Pike Conger Fish Surimi with Sodium Tripolyphosphate and Transglutaminase Activator Untung Trimo Laksono; Suprihatin Suprihatin; Tati Nurhayati; Muhammad Romli
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Dagger-tooth pike conger fish (Muraenesox cinerus) is known to have high edible portions and white meat, thus can be used as a surimi raw materials. However, the textural quality of this fish meat is relatively poor after washing process of surimi. This reserch was aimed to analyze the effects of TGase activator and STPP addition to increase the textural quality of surimi malong. The method used is a factorial experiment with the addition of activator TGase 0.2; 0.4 and 0.6 and STPP at concentrations 0; 0.2; 0.5 and 0.8. Parameters observed were texture profile analysis (TPA), water holding capacity (WHC) folding test, bite test, and scanning electron microscopy (SEM). The results showed that the addition of STPP and activator TGase (Ca) has significant effect on increasing the hardness, fracturability, chewiness, gumminess, bite test and the folding test. Furthermore, microscopies structure (SEM) of malong surimi showed smooth and solid surfaces.

CHARACTERISTICS OF MALONG (Muraenesox cinereus) AND KEMBUNG (Rastrelliger brachysoma) AS SURIMI RAW MATERIAL Andri Nofreeana; Untung Trimo Laksono
Journal of Aquaculture Development and Environment Vol 5, No 1 (2022): Journal Of Aquaculture Development And Environment
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jade.v5i1.6212

The use of fish as raw material for surimi continued to grow along with the increasing demand for surimi-based processed products. The fish used from marine fish to freshwater fish. The use of fresh fish as raw material greatly affected the quality of surimi. The morphological characteristics of fish raw materials affected the yield of fish meat, this can be seen in the yield of each fish. This research used two types of fish, namely Malong / Daggertooth pike conger fish (Muraenesox cinereus) and Kembung / Mackerel fish (Rastrelliger brachysoma). In general, the results of the proximate test showed that the protein levels in the fish used were not significant. Malong fish was very potential to be used as raw material for surimi because it produced the highest yield, which was 66.67% with 62.44% myofibril and 25.6% sarcoplasm. Kembung/Mackerel fish in this study resulted in the lowest yield of 37.00% with 59.69% of myofibril and 46.6% of sarcoplasm. Gel formation in surimi was strongly influenced by myofibril and sarcoplasmic proteins. Gel formation in fish meat was strongly influenced by the presence of salt-soluble proteins in the form of myofibrils (actin and myosin). On the other hand, if fish meat contained more water-soluble protein (sarcoplasm), it would be relatively reduce its gel formation ability.

Pengembangan Olahan Produk Value Added Dengan Memanfaatkan Kolam Akuaponik Sebagai Peluang Usaha Masyarakat Pada Masa Pendemi Covid Kabupaten Kubu Raya Evi Evi Fitriyani; Nani Nuraenah; Untung Trimo Laksono; Yudha Perdana Putra; Aloysius Masi; Kristina Novalina; Ika Meidy Deviarni
Kapuas Vol 2 No 1 (2022): Kapuas : Jurnal Publikasi Pengabdian Pada Masyarakat
Publisher : Politeknik Negeri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31573/jk.v2i1.394

Pendemi Covid-19 sangat berdampak pada sektor ekonomi masyarakat di Kabupaten Kubu Raya. Hal ini dilihat dari daya beli masyarakat sangat menurun akibat pandemi Covid-19 sehingga berpengaruh terhadap keberlangsungan kehidupan sehari-hari. Oleh karena itu pembinaan dan bantuan untuk masyarakat pada masa pandemi perlu menjadi perhatian. Peluang usaha baru yang menjanjikan salah satunya Produk value added dengan memanfaatkan lahan kolam yang ada diperkarangan rumah dengan membudidayakan ikan secara akuaponik, dimana kelebihan akuaponik ini bisa menjadi percontohan bagi masyarakat yang lain. Dengan diaplikasikannya system akuaponik ini nantinya usaha yang dikembangkan tidak hanya menghasilkan satu produk tapi 3 produk komoditas sekaligus, antara lain usaha budidaya ikan nila, usaha budidaya sayur dan usaha pengolahan produk value added. Tujuan dari kegiatan PKM ini adalah 1) Pemanfaatan lahan kolam pada perkarangan rumah sebagai kolam akuaponik dan hasil dari budidaya ikan dan sayuran dapat dijadikan produk olahan yang bernilai tambah, 2) Meningkatnya usaha masyarakat melalui pendampingan dan pelatihan teknis serta keterampilan yang dapat menunjang kesejahteraan masyarakat bidang pengolahan produk perikanan. Adapun rencana kegiatan yang dilakukan dilapangan dalam pelaksanaan program PKM ini meliputi 1) Tim pengusul melakukan survey ke lapangan, 2) Pendampingan atau pelatihan budidaya ikan dengan system akuaponik, 3) Pelatihan atau praktek Pengolahan Produk Berbasis Ikan nila, dan 4) Monitoring tingkat keberhasilan pelaksanaan PKM. Pelatihan dan penyuluhan mengenai kolam akuaponik bagi masyarakat RT 011/RW 006 Desa Sungai Raya Dalam memberikan dampak yang positif karena dengan penerapan akuaponik ini memberikan hasil yang baik bagi pengguna dan diharapkan juga adanya keberlanjutan dari program PKM ini untuk kedepan sehingga akuaponik ini bisa menjadi program agrowisata bagi bagi pemerintah dan masyarakat yang lain.

Co-Authors Aloysius Masi Andri Nofreeana Ika Meidy Deviarni Kristina Novalina Muhammad Romli dan Suprihatin Andes Ismayana Nani Nuraenah Nani Nur’aenah Pipih Suptijah Santhy Wisuda Sidauruk Suprihatin Suprihatin TATI NURHAYATI Teguh Setyo Nugroho Yudha Perdana Putra

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