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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Ilmu-Ilmu Perairan dan Perikanan Indonesia ILMU KELAUTAN: Indonesian Journal of Marine Sciences Jurnal Akuatika Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Akuatik: Jurnal Sumberdaya Perairan PROSIDING SEMINAR NASIONAL AGRIBISNIS Barakuda 45
Desniar .
Departemen Teknologi Hasil Perairan, Fakultas Perikanan Dan Ilmu Kelautan, Institut Pertanian Bogor
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering

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Potency of Catfish (Clarias sp.) Protein Hydrolysates as Candidates Matrices for Microbiology Reference Material Kurniawati, Eti; Ibrahim, Bustami; Desniar, Desniar
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 14, No 3 (2019): December 2019
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (579.542 KB) | DOI: 10.15578/squalen.v14i3.404

Abstract

Fish protein hydrolysate (FPH) is a derivative product of fish proteins containing smaller peptides and amino acids. FPH products have high water solubility, good emulsion capacity, and large expanding ability. With its functional properties, it allows FPH to be used as a raw material in the manufacturing of secondary microbiological reference materials. This study was intended to characterize catfish (Clarias sp.) FPH as a candidate for the matrix of microbial secondary reference. The FPH was prepared through enzymatic hydrolysis, freeze-drying and milling. The hydrolysis processes were carried out using 5% (w/w) papain, 55 °C for 5 hours, then the papain activity was stopped by increasing the temperature to 80 °C for 20 minutes.The FPH was combined with gelatine, sodium glutamate, glucose solution, and was spiked with Salmonella enteritica sv Enteritidis and freeze-dried. Results showed that catfish FPH was yellowish-white powder with a FPH yield of 11.05%. The proximate analysis of FPH revealed the moisture content of 3.77 ± 0.12%, ash content of 7.26 ± 0.03%, protein content of 86.09 ± 0.17%, and fat content of 1.38 ± 0.07%. The protein content of the FPH was greater than skim milk (33.42%). Carbohydrate levels of catfish FPH and skim milk were 1.56% and 57.46%, respectively. The best concentration of catfish FPH to perform as a microbiological reference material was 14%, obtained from highest viability of Salmonella bacteria and homogeny. The candidate for reference material were stable at storage temperatures of -20 oC.
AKTIVITAS ANTIOKSIDAN HIDROLISAT PROTEIN MIOFIBRIL BELUT (Synbranchus bengalensis) YANG DIHIDROLISIS DENGAN ENZIM PAPAIN Arlina Hidayati; Joko Santoso; Desniar
Jurnal Teknologi Industri Pertanian Vol. 29 No. 3 (2019): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2019.29.3.247

Abstract

Protein hydrolysates contain bioactive peptides which have several function in order to maintain health and reduce the risk of disease. One of the functions of bioactive peptides is as an antioxidant. This study aims to characterize eel myofibril (Synbranchus bengalensis), determine the effect of papain enzyme ratio and hydrolysis time on eel myofibril protein hydrolysates, determine the antioxidant activity of eel myofibril hydrolysates by using DPPH and reducing power assay, and characterize the hydrolysate of myofibril proteins which have the best antioxidant activity. The results showed that eel myofibril protein contained moisture, fat, protein and ash of 85.91, 0.15, 0.14 and 12.78% respectively and contained the highest glutamic acid and lysine. Hydrolysates of eel myofibril proteins treated using various enzyme ratio and hydrolysis time had hydrolysates yields ranging from 3.53-9.68%, the value of hydrolysis degrees 5.20 - 16.193%, IC50 14.24 - 30.26 mg/mL for DPPH assay and absorbance 0.125 - 0.190 at a concentration of 5 mg/mL for reducing power assay. Hydrolysis eel myofibril protein using ratio papain 0.20:100 for 2 hours produced the highest antioxidant activities measuring by DPPH scavenging and reducing power iron. The hydrolysate had molecular weight approximately 19.51 kDa. Glutamic acid and lysine became the dominant amino acids of the hydrolysate. Keywords: antioxidant, hydrolysates, myofibril, Synbranchus bengalensis, papain
Fermentasi Tambelo (Bactronophorus sp.) dan Karakteristik Produknya Anwar, Lely Okmawaty; Hardjito, Linawati; Desniar, Desniar
PROSIDING SEMINAR NASIONAL AGRIBISNIS PROSIDING SEMINAR NASIONAL EKONOMI MARITIM (Pengelolaan Ekonomi Maritim yang Mandiri dan Berkelanjut
Publisher : Jurusan Agribisnis Fakultas Pertanian Universitas Halu Oleo Kendari Sulawesi Tenggara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37149/17242

Abstract

Tambelo (Bactronophorus sp.) adalah hewan penggerek kayu yang dikelompokkan ke dalam filum moluska, hidup pada batang kayu bakau yang telah mati dan mengalami proses pembusukan. Pengalaman empiris masyarakat pantai Sulawesi Tenggara dan beberapa hasil penelitian menunjukkan tambelo memiliki nilai gizi yang tinggi sehingga bermanfaat bagi kesehatan. Tambelo sangat mudah mengalami pembusukan dan pengolahan tambelo belum banyak dilakukan sehingga tingkat konsumsinya rendah, oleh karena itu pembuatan tambelo fermentasi adalah cara yang tepat. Tujuan penelitian ini adalah membuat tambelo fermentasi menggunakan bakasang sebagai starter dan menentukan mutu produk akhirnya. Selama fermentasi tambelo, dilakukan analisis pH, NaCl, total bakteri, dan total bakteri asam laktat (BAL) setiap minggu selama 4 minggu, kemudian mutu produk akhir dianalisis komposisi kimia dan asam aminonya. Selama fermentasi nilai pH dan kadar NaCl mengalami penurunan, total bakteri dan total bakteri asam laktat (BAL) mengalami peningkatan sampai minggu ke dua lalu mengalami penurunan sampai minggu ke empat. Tambelo fermentasi memiliki kadar protein total yang lebih tinggi dibandingkan dengan tambelo segar dan proses fermentasi berlangsung sempurna meskipun kadarnya lebih rendah dibandingkan dengan komposisi asam amino total pada tambelo segar.
Kajian Kerusakan Tablet Hisap Spirulina Selama Penyimpanan Iriani Setyaningsih; Wini Trilaksani; . Desniar; Emma Masruroh; Ria Fahleny; Vatin Tri Gentini
Jurnal Ilmu Pertanian Indonesia Vol. 19 No. 3 (2014): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (615.62 KB)

Abstract

Spirulina is a microalgae have a high nutrient content and bioactive compound were good for health. This microalgae can be cultivated indoor or outdoor as needed. One of the applications of Spirulina is for lozenges. The purpose of this study is determine the effect of packaging and shelf life of Spirulina lozenges on the growth of bacteria and fungi. This microalgae can be cultivated indoor or outdoor as needed. One of the applications of Spirulina is for lozenges. Bacteria and fungi still grow on the Spirulina lozenge which packaged using alumunium foil and plastic bottle. However bacteria and fungi total on Spirulina lozenge during storage on 8 weeks are not different.
POTENSI PROBIOTIK BAKTERI ASAM LAKTAT ASAL BEKASAM IKAN NILA Astri Nurnaafi; Iriani Setyaningsih; Desniar -
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (290.783 KB) | DOI: 10.6066/jtip.2015.26.1.109

Abstract

Bekasam is well known in Indonesia as one of fermented fish product. Several fermented products generate lactic acid bacteria (LAB) which has probiotic potential with beneficial effects on human health. However, In Indonesia, the research on LAB isolated from fermented fish product, including bekasam, is still rarely conducted. The aim of this study was to evaluate the probiotic potential of LAB isolated from bekasam. Two LAB isolates namely NS(5) and NS(6) were selected based on their resistance to gastric pH (pH 2.0), intestinal pH (pH 7.2) and bile salts (0.5% oxgal). Pathogenic test, antimicrobial activity test, characterization and identification of the isolats were also performed respectively. The result showed that NS(5) isolate survived at pH 2.0, pH 7.2 and bile salts (oxgal). It was obtained that NS(5) isolate was non pathogenic bacteria which exhibited antimicrobial activity against Salmonella Typhimurium ATCC 14028 and Escherichia coli. The characterization result showed that NS(5) isolate was Gram-positive bacteria, rod-shaped, non-endospore producer, negative catalase, homofermentative, non motile, having an amilolitik as well as lipolitik activity and able to grow at 30-37°C, NaCl 2-7% dan pH 4.4-9.6. Isolate NS(5) isolate was then identified as Lactobacillus plantarum 1 strain with 99.9% of similarity. Meanwhile, NS(6) isolate was not able to survive in the medium containing bile salts (oxgal), therefore it was not categorized as a probiotic candidate.
PENGARUH STARTER BAKTERI ASAM LAKTAT PROBIOTIK TERHADAP PERUBAHAN KIMIAWI DAN MIKROBIOLOGIS RUSIP Pebry Aisyah Putri Batubara; Desniar Desniar; Iriani Setyaningsih
Jurnal Teknologi dan Industri Pangan Vol. 30 No. 1 (2019): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (218.481 KB) | DOI: 10.6066/jtip.2019.30.1.28

Abstract

Rusip is one of the fish fermentation products. Traditional rusip made by Bangka Belitung community do not have a specific standard which leads to the high variety ofquality. One of the efforts to improve the quality of rusip is the addition of lactic acid bacteria (LAB) as a starter culture. This research aims to study the effect of the addition of starter culture combinations on the chemical and microbiological changes of the rusip and toobtain the best combination of LAB starters in rusip fermentation. This research used anchovy fish (Stolephorus sp) and 5% ofLAB starter combination consisting of Lactobacillus plantarum SK(5) and L. plantarum NS(5), L. plantarum NS(5) and L. plantarum NS(9) and L. plantarum NS(9) and L. plantarum SK(5) 5%. In addition, 5% ofsalt (w/w) and 5% of palm sugar (w/w) were added. The fermenta-tions were conducted for 8 days. The research were conducted in three stages: 1) starter culture prepara-tion; 2) raw material (fish) preparation; and 3) application of starter culture during rusip fermentation. The results showed that raw materialscontained a total microbe of 3.0x104 CFU/g, non detectable levels ofLAB, 6.54of pH and 20.40 mg N/100g of total volatile bases (TVB). After fermentation, the rusip contained total LAB of7.64-9.24log CFU/g, 0.86-3.98% of total lactic acid,4.22-6.36 of pH, 0.32-1.39 of free amino acid and 5.34-5.44% of salt.The best rusip was produced bya combination of L. plantarum SK(5) and L. plantarum NS(5) and con-tained12.36 g/100g of total amino acid.
The Influence of Salt Concentration on Peda Chub Mackerel (Rastrelliger Sp.) with Spontaneous Fermentation . Desniar; Djoko Poernomo; Wini Wijatur
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 12 No 1 (2009): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (343.567 KB) | DOI: 10.17844/jphpi.v12i1.898

Abstract

Peda is one of fermented fish product without further drying process, so it still classified as an intermediate moisture food where the fermentation process is still exist. The objective of research was to know the influence of salt concentration on peda spontaneous fermentation process. The treatment was immersion on salt concentrations (30%, 40%and 50%) with two salting phase. Parameters which observed were pH, water activity (aw), total viable count (TVC), lactic acid bacteria count (LAB) and salt content during 0, 6, and 14 days of fermentation. The changes of raw material and its chemical composition were also analyzed include moisture, ash, protein and lipid, while total volatile basic (TVB) and trimethylamine (TMA) were observed at the end product a long with the sensory test. During the fermentation process, the value of pH, aw, salt content and log TVC decreased, while the BAL total log increased. The proximate analyses showed that the moisture and protein on raw material were 73.91% and 22.01% respectively which higher with the product 52.71-53.94% for moisture and 20.15-21.54% for protein, while ash and lipid raw material were 3,22% and 0,22% respectively which lower from its product 1.25-1.37% for ash dan 15.96-16.90% for lipid. The content of TVB (18.42-16.78mg/ 100 gr) and TMA (3.35-2.23 mg/ 100 gr) of peda were decrease while increasing the salt content (30-50%). The sensory test indicated no significant different result in between all treatments. Therefore, the determination of selected product was based on the result of sensory test eg. 30% salt.Keywords: chub mackerel, fermenstation, peda, Rastrelliger sp
Isolation and Chracterization of Lactic Acid Bacteria from Bandeng (Chanos chanos) Bekasam Joddi Iryadi Candra; Winarti Zahiruddin; . Desniar
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 10 No 2 (2007): Buletin Teknologi Hasil Perikanan
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (62.087 KB) | DOI: 10.17844/jphpi.v10i2.948

Abstract

Bekasam is one of the fishery product fermentation by using lactic acid bacteria. Bekasam is still made traditionally by applying spontaneous fermentation that cause product’s quality inconsistent. This research aims to analyze bacteria characteristics that isolated from bekasam and predict its types based on morphology and physiology characteristics. This research consists of three steps which are material analysis, isolation, and bacteria characterization. The result of this characterization is used to predict the bacteria type based on identification key. In this research milkfish bekasam is from traditional fishery product (pengolah) in Indramayu. It is predicted that milkfish has been fermented for two (2) weeks so that bekasam can be obtained. The analysis results shows that milkfish bekasam has Na Cl concentration 3.26 %, pH 4.46 and lactic acid total 1.30 %. Bacteria isolation from bekasam is chosen 5 (five) colony which grows dominantly and have different morphology. Those colony are isolated several times  by quadrant scratch methode by using MRSA media until the pure culture can be obtained. The isolate are characterized based on morphology and physiology characteristic. Based onthe characterization result, it is predicted that isolate B1, B3, and B5 are bacteria Staphylococcus sp., isolate B2 is Erysipelothrix or Lactobacillus, and isolate B4 is family of Streptococcacea which are Streptococcus sp. or Gemella.Key words : characterization, fermentation, isolation, lactic acid bacteria, milkfish(Chanos chanos) bekasam
Pengaruh Variasi pH dan NaCl terhadap Produksi Inhibitor Protease yang Dihasilkan oleh Acinetobacter baumanii (Bakteri yang Berasosiasi dengan Spons Plakortis nigra) Tati Nurhayati; Maggy T. Suhartono; . Desniar; Rini Suwardinni
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 9 No 2 (2006): Buletin Teknologi Hasil Perikanan
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (110.855 KB) | DOI: 10.17844/jphpi.v9i2.990

Abstract

Mengingat semakin jelasnya keterlibatan protease dalam penyebab penyakit, maka diperlukan suatu senyawa untuk menghambat aktivitas enzim tersebut, yaitu inhibitor protease. Senyawa tersebut dapat dihasilkan oleh makro dan mikroorganisme laut. Untuk memproduksi inhibitor protease diperlukan suatu kondisi produksi yang tepat, termasuk NaCl dan pH media. Oleh karena itu tujuan penelitian ini adalah menentukan konsentrasi NaCl dan pH yang tepat dalam media untuk menghasilkan inhibitor protease dengan aktivitas tertinggi. Metode yang digunakan untuk mencapai tujuan tersebut adalah dengan menumbuhkan Acinetobacter baumanii dalam media marine broth+glukosa 0,05 %(w/v) dengan melakukan variasi NaCl (0 %,2 %, dan 4 %(w/v)) dan juga pH (6,7, dan 8). Berdasarkan hasil penelitian didapatkan bahwa konsentrasi NaCl yang tepat untuk produksi maksimum adalah 2 %(w/v) dan pH media 8 dengan waktu inkubasi 20-28 jam. Aktivitas tertinggi yang dihasilkan adalah 1,64-1,93 U/ml.Kata kunci: Acinetobacter baumanii, inhibitor protease
Modifikasi Media Marine Broth pada Produksi Inhibitor Protease dari Bakteri Acinetobacter baumanni yang Hidup Bersimbiosis dengan Sponge Plakortis nigra . Desniar; Tati Nurhayati; Maggy T. Suhartono; Eko Muhammad Isa
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 9 No 1 (2006): Buletin Teknologi Hasil Perikanan
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (114.837 KB) | DOI: 10.17844/jphpi.v9i1.1008

Abstract

Enzim protease memiliki peranan penting dalam proses metabolisme bakteri patogen. Protease bakteri tersebut dapat dihambat aktivitasnya oleh inhibitor protease. Iinhibitor protease dapat diproduksi dari bakteri Acinetobacter baumanni yang hidup bersimbiosis dengan sponge laut (Plakortis nigra). Agar produksi inhibitor protease dapat lebih optimal maka perlu diketahui komposisi media marine broth yang baik. Perlakuan yang digunakan pada penelitian ini adalah modifikasi konsentrasi peptone (0,5% dan 1%) dan modifikasi konsentrasi yeast extract (0,1%; 0,5% dan 1%). Peningkatan konsentrasi yeast extract memperpanjang waktu propagasi bakteri A. baumanni dan memperlambat awal produksi inhibitor. Peningkatan konsentrasi pepton cenderung menghasilkan pertumbuhan yang lebih baik. Aktivitas penghambatan inhibitor protease tertinggi terjadi pada media dengan kombinasi konsentrasi pepton dan yeast extract masing-masing 0,5%.Kata kunci: inhibitor protease, Acinetobacter, simbiosis sponge, produksi
Co-Authors Abdul Basir Akbardiansyah Akbardiansyah Akhmad Fauzi Antonius Suwanto dan Meity S. Sinaga . Budi Tjahjono Andi Khaeruni R Arlina Hidayati Astri Nurnaafi Bustami Ibrahim Daniel R . Monintja Eko Muhammad Isa Emma Masruroh ETI KURNIAWATI Evi Purnamasari Iman Rusmana Imra Imra Iriani Setyaningsih Joddi Iryadi Candra Joko Santoso Joko Santoso Kustiariyah Tarman Lely Okmawaty Anwar Lely Okmawaty Anwar LINAWATI HARDJITO Luh Putu Ratna Sundari Lyli Pangagabean Made - Suhandana MAGGY T. SUHARTONO Meilany Ariati Dewi Mennofatria Boer muhammad fikri Mutmainnah Mutmainnah NISA RACHMANIA MUBARIK Nurzakiah Nurzakiah Nurzakiah Nurzakiah Pebry Aisyah Putri Batubara Retno Santi Sumardi Ria Fahleny Rifki Prayoga Aditia Rini Suwardinni Sri Budiarti Poerwanto Susi Merry Marini TATI NURHAYATI Titik Harsita Widyah Tresna Sriwardani U. Uju Vatin Tri Gentini Winarti Zahiruddin Wini Trilaksani Wini Wijatur Yoga Indra Purnama YULYA FITRIA