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PEMBUATAN EDIBLE FILM DARI PATI BUAH LINDUR DENGAN PENAMBAHAN GLISEROL DAN KARAGINAN agoes mardiono jacoeb; Roni - Nugraha; siluh putu sri dia utari
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 1 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2320.3 KB) | DOI: 10.17844/jphpi.v17i1.8132

Abstract

Buah lindur (Bruguiera gymnorrhiza) mengandung karbohidrat yang tinggi dan belum dimanfaatkan secara optimal. Penelitian ini bertujuan untuk menentukan formulasi edible film dari buah lindur dan mengkarakterisasi produk yang dihasilkannya. Edible film dibuat dengan menambahkan tepung pati buah lindur sebesar 4%; perlakuan gliserol 1% dan 1,5%; dan konsentrasi karaginan 2%, 2,5% dan 3%. Nilai ketebalan edible film yang dihasilkan dari keenam formula berkisar 0,13-0,20 mm sedangkan nilai kuat tarik berkisar 132,88-168,33 kgf/cm2. Nilai persen pemanjangan berkisar 177,7-181,21% dan nilai laju transmisi uap air berkisar 231,23-298,82 g/m2/24 jam. Pati buah lindur sangat potensial untuk dijadikan edible film.Kata kunci: Bruguiera gymnorrhiza, edible film, kuat tarik, pati, persen pemanjangan
AKTIVITAS ENZIM KATEPSIN PADA IKAN LELE (Clarias sp.) PADA PERLAKUAN SUHU DAN SUBSTRAT YANG BERBEDA Anhar Rozi; Ikhsanul Khairi; Reni Tri Cahyani; Stephani Bija; Nurhikma Nurhikma; Nuring Wulansari; Deden Yusman Maulid; Siluh Putu Sri Dia Utari; Diah Anggraini Wulandari; Tati Nurhayati
JURNAL PERIKANAN TROPIS Vol 7, No 2 (2020)
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpt.v7i2.2390

Abstract

Cathepsin was proteolytic enzyme which is found animal tissues included fish. Cathepsin found in fish muscle tissue, cathepsin and other hydrolyzing enzymes were place in subcellular organelles and divided into two places,  that was in muscle fibers and extracellular matrix. The aimed of this study was to the characterization of cathepsin enzyme especially catfish. So that in enviromental condition that can increased the activity of cathepsin enzyme an approtiate handling process can be carried out. The method of analyze enzyme activity, while the measurement of protein concentration refered to Bradford (1976). The treatments in this study was determination temperature (30oC, 40oC, 50oC, dan 60oC) and substrate (1.5% 2%, 2.5%). The result showed of enzyme activity with detrmination temperature very influential and fluctuating, the optimum temperature was 30oC where the activity reaches 0.38 U/ml. The best activity treatment of substrate was 1.5% where the activity reaches 0.42 U/ml. BSA Standard curve with regression equation y = 0.95x + 0.109.Keywords: Cathepsin, enzyme, substrate, temperature
Pengaruh Defatting, Frekuensi Pencucian dan Penyimpanan Beku Terhadap Kualitas Surimi Ikan Lele Anhar Rozi; Ikhsanul Khairi; Reni Tri Cahyani; Stephani Bija; Nurhikma Nurhikma; Nuring Wulansari; Deden Yusman Maulid; Siluh Putu Sri Dia Utari; Diah Anggraini Wulandari
Jurnal FishtecH Vol 9, No 2 (2020)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v9i2.11955

Abstract

Catfish was a suitable alternative for the main raw material for making surimi, because it has a high protein content, easy to found and than has good prospective to be made surimi product. The aimed of this study to analyze effect of defatting, washing cycle, and frozen storage was add cryoprotectant. This research was conducted three step that is deffating, washing, and made surimi. The concentration of the selected for defatting processed was NaH2PO4 2% during 10 minutes and the result fat content was 0.15%. The best washing was one time of made kamaboko and has gel strength (510.35 g.cm), and the best quality (PLG : 0%; pH : 6.53; water content : 76.6%; folding test : 3.22; bite test : 3,77) when compared with washing cycle two times and three times. The best cryoprotectant addition was 4% trehalose and result of gel strength was 354.15 g.cm for three weeks of frozen storage.
ANALYSIS OF HISTAMIN CONTENT IN LOIN TUNA (Thunnus maccoyii) In Denpasar, Bali Siluh Putu Sri Dia Utari; Resti Nurmala Dewi; Ferlina Febrianti
Berkala Perikanan Terubuk Vol 50, No 3 (2022): November 2022
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.50.3.1685-1689

Abstract

Fish is a fishery resource that has very important economic value. One of the fishery commodities in Indonesia which is produced and exported in large quantities is bluefin tuna (Thunnus maccoyii). The high protein content causes tuna to be easily damaged if it is not immediately processed and stored at high ambient temperatures and can cause histamine. Histamine is a compound derived from the amino acid histidine which is formed due to the action of bacteria that have decarboxylase enzymes. The formation of histamine is influenced by several factors, including temperature and pH. The purpose of this study was to identify histamine content in raw materials and final products of bluefin tuna (Thunnus maccoyii) loin form. This test uses the ELISA (Enzyme Linked Immunosorbent Assay) method with VERATOX media (Veratox Quantitative Histamine Test Neogen). Histamine testing was carried out for approximately 5 days using 2 repetitions for both raw materials and frozen tuna loin products. The histamine content in raw materials and final products of frozen tuna loin does not exceed the SNI 4104:2015 standard, which is 100 ppm. The average histamine test result for raw tuna loin was 0.52 ppm and the average histamine test result for the final product was 0.96 ppm.
Co-Authors Agoes Mardiono Jacoeb Anhar Rozi Deden Yusman Maulid Deden Yusman Maulid Diah Anggraini Wulandari Diah Anggraini Wulandari Ferlina Febrianti Ikhsanul Khairi Nurhikma Nurhikma Nurhikma Nurhikma Nuring Wulansari Nuring Wulansari Reni Tri Cahyani Resti Nurmala Dewi Roni Nugraha Stephani Bija TATI NURHAYATI