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Characteristics of Alcohol-Free Hand Sanitizer Containing Eucheuma spinosum Extract as An Active Compound Santhy Wisuda Sidauruk; Andarini Diharmi; N Ira Sari; Febriani Melisa Sinurat
Berkala Perikanan Terubuk Vol 49, No 1 (2021): Februari 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.1.813-818

Abstract

Eucheuma spinosum, red algae, contains secondary metabolites that act as antibacterial. It can be used as an active compound in the production of alcohol-free hand sanitizer. This research was aimed to determine the gram-positive and gram-negative antibacterial activity, pH, and viscosity of alcohol-free hand sanitizer containing E. spinosum extract. The results showed that the alcohol-free hand sanitizer containing 8% E. spinosum extract had characteristics in the form of a gel with the antibacterial activity of gram-positive bacteria (Bacillus subtilis) of 8.83±0.76 mm and gram-negative bacteria (Escherichia coli) of 8.67±0.58 mm, pH appropriate to pH of skin human (5.83±0.29), and viscosity following the hand sanitizer standard (2708 cps).
KARAKTERISTIK KOMPOSISI KIMIA RUMPUT LAUT MERAH (RHODOPHYCEA) Eucheuma spinosum YANG DIBUDIDAYAKAN DARI PERAIRAN NUSA PENIDA, TAKALAR, DAN SUMENEP Andarini Diharmi; Dedi Fardiaz; Nuri Andarwulan; ndang Sri Heruwati
Berkala Perikanan Terubuk Vol 39, No 2 (2011): Juli 2011
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (725.77 KB) | DOI: 10.31258/terubuk.39.2.%p

Abstract

he objective of research was to get the chemical composition of red algal(E. spinosum) from different coastal of water that have the potensial as a sourceof carrageenan. The analysis was conducted to analyze the chemical content ofthe algal (E. spinosum) of three coastal water were moisture content, ash content,protein content, fat content, carbohydrate content and dietary fiber content. Theresults of analysis chemical composition of red algal from different waters hadshowed that content of moisture content 19.55-21.27% , ash content 18.55-18.95%, protein content 4.85-5.59% content, fat content of 0.06-0.1% andcarbohydrate content 53.44-55.52 % while the total dietary fiber content of redalgal (E. spinosum) was 12.78-15;92%. The chemical composition of red algal E.spinosum of three coastal water no real effect unless total dietary fiber contentwas significantly diffrence between the coastal water.
EXTRACTION OF SEA GRAPE (Caulerpa lentillifera) BY MACERATING GRADE WITH SOLVENTS OF DIFFERENT POLARITY Reza Saputra; Andarini Diharmi; Edison Edison
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 2 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACTCaulerpa lentillifera is one of the potential seaweed commodities and is known as sea grapes. This study aims to determine the maceration extraction technique of C. lentillifera in stages using different polarity solvents. The method used in this research is experimental, namely the extraction of C. lentillifera by graded maceration using solvents of different polarity consisting of n-hexane (non polar), ethyl acetate (semi polar), and methanol (polar) with a comparison of sample to solvent (1:3 w/v) for 72 hours. The extract was filtered with whatman paper and evaporated using a rotary vacuum evaporator at a temperature of ± 40°C to obtain a thick extract. Parameter analysis calculation of yield of each extract produced from different solvents. The results showed that the average yield of each extract of n-hexane, ethyl acetate, and methanol was 0.36%, respectively; 0.39%; and 0.42%. The lowest yield was from n-hexane extract and the highest was methanol extract.Keywords:Sea grape; C. lentillifera; extraction method; graded maceration
CHARACTERISTICS OF CARRAGENAN (Eucheuma cottonii) EXTRACTED WITH KOH Rusnawati Rusnawati; Andarini Diharmi; Suardi Loekman
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACT  The purpose of this study was to determine the chemical composition of dried Eucheuma cottonii and physico-chemical characteristicsof carrageenan were extracted with Potassium hydroxida (KOH) solutions 4, 8, and 12% was obtained from Northern Rupat and Riau Islands. The results of analysis showed that the chemical composition of dried Eucheuma cottonii of both costal sea regions was not different, with the chemical composition value of moisture (7.99-11.45%), ash (22.84-36.52%),acid-insoluble ash (1.66-2.25%), and sulfate content (22.46-29.64%), those were not difference in all carrageenan except ash content, whereas the physical characteristics of both carrageenan are significantly different. The results of this study indicate that the carrageenan was extracted with KOH (4, 8, and 12%) only affects the physico-chemical characteristics of gel strenght, viscosity and carrageenan ash content. Keywords:carrageenan, Eucheuma cottonii, extraction, gel strength, KOH
Potensi Kappa Karaginan Rumput Laut (Eucheuma Cottonii) Sebagai Antioksidan Dan Inhibitor Enzim α-Glukosidase Sulistiana Pramita Nosa; Rahman Karnila; Andarini Diharmi
Berkala Perikanan Terubuk Vol 48, No 2 (2020): Juli 2020
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.48.2.434-449

Abstract

Senyawa karaginan hasil ekstraksi dari rumput laut jenis Eucheuma adalah suatu fikokoloid yang merupakan senyawa polisakarida serat makanan. Penelitian ini bertujuan untuk mengetahui potensi kemampuan kappa karaginan dari rumput laut merah (Eucheuma cottonii) sebagai antioksidan dan inhibitor enzim α-glukosidase menggunakan metode FRAP dan secara in vitro. Hasil penelitian menunjukkan bahwa komposisi kimia E. cottonii kering adalah kadar air (14,23%), kadar abu (38,63%), kadar protein (5,12%), kadar lemak (0,81%), kadar serat kasar (22,18%), dan kadar karbohidrat (32,47%) sedangkan untuk hasil penelitian E. cottonii yang diekstraksi dengan larutan Kalium hidroksida (KOH) 8% menjadi kappa karaginan meliputi karakterisktik kimia adalah kadar air (8,97%), kadar abu (24,76%), kadar abu tidak larut asam (0,93%) dan kadar sulfat (24,50%), karakteristik fisik meliputi rendemen (52,00%) dan viskositas (52,53 cP). Hasil kappa karaginan E. cottonii dibagi menjadi 3 (tiga) kosentrasi yakni (3%, 5% dan 10%). Aktivitas antioksidan paling tinggi penelitian ini terdapat pada kosentrasi 10 g (0,0643 mg TE/g) dengan persen inhibishi enzim α-glukosidase (58,5085 mg/mL) dibandingkan dengan kappa karaginan E. cottonii pada kosentrasi 3 g dan 5 g (0,0200 mg TE/g dan 0,0515 mg TE/g) dengan persen inhibshi α-glukosidase (38,6386 mg/mL dan 474474 mg/mL). Berdasarkan nilai IC50 kosentrasi 5,46 g/mL kappa karaginan E. cottonii telah memiliki potensi kemampuan sebagai inhibitor enzim α-glukosidase. Penelitian ini menunjukkan bahwa kappa karaginan E. cottonii memiliki potensi kemampuan sebagai antioksidan dan inhibitor enzim α-glukosidase.
THE CHARACTERIZATION OF CHEMICAL, AMINO ACID AND FATTY ACID OF CATFISH (Clarias nieuhofii) GENERAL WATERAND CULTIVATION Tri Ayu Ningsih; Rahman Karnila; Andarini Diharmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

Abstract This study was aimed to obtain the chemical compositions, amino acids and fatty acids of catfish (Clarias nieuhofii) that live in general waters and cultivation. This study using the comparative experimental with T-test consists of two treatment that was the catfish from general waters and cultivation. Data obtained served in the form of table, analyzed in descriptively and statistically with an average deviation standard of variable T1 and T2. The chemical characteristics of meat catfish of general waters and cultivation based on dry weight were water holding capacity 21.63, 19.30%, water content 83.27, 83.76%, ash content 4.64, 3.30%, fat content 2.15, 3.36%, protein content 87.29, 81.75%, carbohydrate content 5.93, 11.35%, amino acids 91.99%, 86.58%, fatty acids 81.99%, 86.62%, respectively. The fish habitat was significantly affect to water holding capacity, water, ash, fat, protein, carbohydrate, amino acids and fatty acids content.Keywords:amino acids, Clariasnieuhofii, cultivation, general waters
Pemurnian Minyak Ikan Patin menggunakan Magnesol dalam Pembuatan Mayones: Purification of Catfish Oil With Addition of Magnesol Adsorbent in Mayonnaise Dewi Fortuna Ayu; Allecya Tri Elisabeth Sihombing; Andarini Diharmi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 25 No 1 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(1)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v25i1.37998

Abstract

Ikan patin (Pangasius hypophthalmus) adalah salah satu ikan air tawar dengan nilai ekonomi tinggi. Pengasapan ikan patin di Kecamatan XIII Koto Kampar menghasilkan lemak isi perut. Mayoritas minyak dari limbah ikan patin merupakan lemak perut. Tingginya rendemen minyak mendorong pemanfaatan sebagai produk pangan, seperti mayones. Penelitian ini bertujuan untuk meningkatkan kualitas dari minyak ikan patin dan uji sensori mayones. Minyak diekstraksi dari pemanasan lemak perut ikan patin di suhu 65°C selama 7 jam dengan pemurnian magnesium silikat (magnesol) konsentrasi (1, 2, 3, 4, dan 5%) dalam mengadsorpsi warna dan aroma dari minyak ikan patin. Hasil sidik ragam memperlihatkan bahwa konsentrasi magnesol 3% berpengaruh nyata dalam menurunkan karakteristik minyak antara lain viskositas, kadar ALB, bilangan peroksida, dan bilangan TBA dari 61,83 menjadi 37,00 cP; 0,70 menjadi 0,15%, 3,03 menjadi 1,94 meq.O2.kg-1, dan 9,58 menjadi 6,79 mg.mal.kg-1. Mayones dengan minyak murni konsentrasi magnesol 3% berwarna kuning cerah, tidak beraroma amis, bertekstur agak kental, dan berasa minyak ikan patin. Secara keseluruhan, mayones agak disukai oleh panelis berdasarkan penilaian hedonik.
THE YIELD AND CHEMICAL CHARACTERISTICS OF RED SEAWEED EXTRACT (Eucheumaspinosum) Febriani Melisa Sinurat; Andarini Diharmi; Mery Sukmiwati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACTSeaweed is a type of algae that can live in marine waters and is the largest part of marine plants. This study aimed to observe the chemical composition of red seaweed (Eucheumaspinosum) originating from the Takalar Waters of South Sulawesi Province. The seaweedE. spinosumextract were evaluated for their chemical characteristics including the content of moisture, ash, protein, and the yield. The results showed that the chemical characteristics ofseaweed extracthad yield, moisture content, ash content and protein content of 5.23%, 21.27%, 1.55% and 5.74%, respectively. Keywords:chemical composition,Eucheumaspinosum, seaweed 
CHARACTERISTICS FISH OIL FROM BELLY FAT PATIN (Pangasius hypophthalmus) IS REFINNED USING BENTONITE Lorde Sembiring; Mirna Ilza; Andarini Diharmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

 Abstract Catfish processing (Pangasius hypophthalmus) produces byproducts of belly fat containing unsaturated fatty acids, polyunsaturated fatty acids (PUFAs) consisting of linoleic, linolenic, EPA, and DHA are the essential fatty acids the body needs to maintain health. Utilizing belly fat catfish can be processed into crude fish oil. Raw fish oil is purified to increase its economic value. Purification of fish oil usually uses absorbent one of them bentonite. Bentonite is used in the process of purifying oil as a pallor due to its high montmoriloni content. These research was conducted to study the effect of bentonite use (1, 4, 7%) on the characteristics of refined catfish oil. The design used completely non factorial randomized design. Bentonite addition treatment factor used A1 (1%), A2 (4%), A3 (7%) and repeated as many as 3 repetitions.  The results showed that bentonite had significant effect on fat content, peroxide number, anisidin and total oxidation number. The use of 7% bentonite decreased content  of fat, peroxide number, anisidine, peroxidants and total oxidation respecively from 1.72 to 0.85%, 5.18 to 0 meq / kg, 27.51 to 2.28 meq / kg, and 37.88 to 2.28 meq / kg.Key word:bentonite, Catfish, belly fat, fish oil, refinned
CHARACTERISTICS OF ORGANOLEPTIC QUALITY AND pHBAUNG (Mystus nemurus) WITH SOAKING IN THE CHITOSAN SOLUTION Jhosua Fransiskus; Rahman Karnila; Andarini Diharmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

AbstractThis study was aimed to determine the organoleptic quality and pH of fresh baung (Mystus nemurus) soaked with chitosan solution with different concentrations. This research used the experimental method, by immersing the fish with chitosan solution with a concentration of 0% (without chitosan), 1, 2, and 3% and soaking time 0, 4, 8 and 12, for 16 hours. The analysis parameters were consisted of organoleptics including eye appearance, gills, mucus, meat (color and appearance), odor, texture, and pH test. The results were showed that immersion of baung in high concentration of chitosan can maintain freshness of baung fish. Soaking fish in 3% chitosan solution is able to maintain freshness with freshness for 12 hours aimed at the value of the eye value of 6.79 (sunken eyes, pupils turn white, cloudy corneas); gills with a value of 7.05 (pale red color, without mucus); odor 6.87 (Neutral). Immersion in chitosan solution for 16 hours produced atexture of baung fish 7.13 (rather soft, less elastic when pressed with a finger, difficult to tear meat from the spine); meat with a value of 7.12 (less brilliant, specific type, no milking along the spine, abdominal wall of whole meat);mucus with a value of 7.05 (The mucus layer starts to become slightly cloudy, the color is rather white, less transparent); and pH 6. The best treatment for this is immersion of baung fish with a concentration of chitosan 3%. Keywords: eye,freshness, solution concentration, texture,