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All Journal Jurnal Perikanan dan Kelautan Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan JURNAL AGROINDUSTRI HALAL
Andarini Diharmi
1Departemen Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Riau, Jl. HR Subrantas Km 12.5, Panam 28293, Pekanbaru. 2Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IP
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Environmental Science Immunology & microbiology Social Sciences Other

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KARAKTERISTIK KARAGENAN HASIL ISOLASI Eucheuma spinosum (Alga merah) DARI PERAIRAN SEMENEP MADURA Diharmi, Andarini; Fardiaz, Dedi; Andarwulan, Nuri; Heruwati, Endang Sri
Jurnal Perikanan dan Kelautan Vol 16, No 02 (2011)
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.16.02.%p

Abstract

Eucheuma spinosum is a potential algal producing carrageenan in Indonesia. The aim of this resaerach is to define characteristic of carrageenanproduced by the algae harvested from Sumenep waters Madura. The carrageenanwas extracted in 1 : 50 value of Ca(OH)2 at 90-950C for 3 hours. The extract wasprecipated in 1:1 volume of 96% etanol, dried and graund. Parameters taste wereyields, moisture, sulfat, ash, acid insoluble ash, gel strenght, viscocity andmoleculer structure. The result indicated that the yield, moisture, sulphat, ash, acidinsolube ash, gel strenght, viscocity and muscular structure was 34.85%, 11.09 %,ash content 26.32 %, acid insoluble ash 0.3%, kadar sulfat content 27.76%, gelstrenght 43.70 gf respectually. The carrageenan was found to have virtuallyidentical FTIR of iota-karagenan
CHEMICAL COMPOSITION ANALYSIS OF FRESHWATER MUSSEL (Pilsbryoconcha exilis) Alghifary, Zaki; Edison, Edison; Diharmi, Andarini
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTFreshwater mussel is a type of shellfish that is popular with the community and has high nutritional value. This study aims to determine the chemical composition of mussel meat. The method used in this study was an experiment which was carried out in two stages, namely 1) preparation of mussel and 2) analysis of the chemical composition of mussel meat. The parameters measured in this study include the proportion of body parts and analysis of the chemical composition of the meat consisting of water, ash, fat, protein and carbohydrate content (by difference). The results showed that mussel meat had a body part proportion of 17.75% and the chemical composition produced by mussel meat was 78.46% water content (bb), 11.87% ash (bk), 7.51% fat (bk). , protein 78.87% (bk), and carbohydrates (by difference) 1.75% (bk).Keywords: Freshwater mussel, Chemical composition, Body proportion
THE EFFECT OF EXTRACTION TIME ON THE YIELD OF FISH OIL KEMBUNG (Rastreligersp) EXTRACTED BYWET RENDERING METHOD Br. Sianturi1, Frisdauli junitaMargaret; Ilza, Mirna; Diharmi, Andarini
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            Fish oil is produced by extraction. The extraction methods used to obtain fish oil consist of dry and wet rendering. The success of extraction is influenced by the extraction time which affects the yield. This study aims to determine the right time with the extraction method using wet rendering of the resulting yield. The research method is an experiment using a non-factorial completely randomized design. The treatment used was the extraction time consisting of W1 (20 minutes), W2 (30 minutes), and W3 (40 minutes) at a temperature of 70oC. The analysis parameter was yield. The results showed that the yield of mackerel oil yield at 20, 30, and 40 minutes was 0.68%, 0.75%, 0.81%. The highest yield of mackerel oil was produced at a temperature of 40 minutes at 0.81%. The treatment of the length of time for mackerel oil extraction has an effect on the yield of the oil produced. Keywords:extraction, time,wet rendering, yield
THE CHEMICAL COMPOSITION OF FRESH GREEN SEAWEED (Caulerpa lentillifera ) Santika, Jesi; Sukmiwati, Mery; Diharmi, Andarini
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

ABSTRACT             Seaweed is a food raw material for aquatic products with high nutritional content. One species of green seaweed is Caulerpa lentillifera. The advantages of the chemical composition of C. lentillifera are high carbohydrate content, but low fat content and can be developed as a functional food. This study aimed to determine the chemical composition of fresh green seaweed (C. lentillifera). The research method of seaweed preparation by cleaning from all impurities produced sea grapes that were free from all impurities. Sea grapes are reduced in size to analyze their chemical composition. The analysis parameters consisted of moisture, ash, protein, fat, and carbohydrate (by different) content. The results showed that the chemical composition of fresh green seaweed (C. lentillifera) consisted of moisture 92.02% (ww), ash 44.75% fat 7.08%, protein 13.64%, and carbohydrates 16.40% (dw). The chemical composition of sea grapes is mostly ash content (minerals) and carbohydrates.Keywords: chemical composition, ash, carbohydrate 
THE CHEMICAL COMPOSITION OF DRIED BROWN SEAWEED (Sargassum plagyophyllum) Putri, Fatma Eka; Diharmi, Andarini; Karnila, Rahman
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACT            Seaweed is a plant-like macroalgae whose habitat is attached to rocks in the coastal areas of Indonesia. Seaweed has the potential as a food ingredient that is rich in nutritional value. Seaweed consists of several classes, namely red seaweed (Rhodophyceae), green (Chlorophyceae) and brown (Phaeophyceae). S. plagiophyllum is a species of brown seaweed with high nutritional value. This study aimed to determine the chemical composition of brown seaweed S. plagyophyllum. The research method used is experimental by conducting a series of experiments. The treatment used was to make S. plagiophyllum seaweed flour before being analyzed. This study consisted of two stages, namely: 1) Sample preparation, 2) Analysis of the chemical composition of S. plagyophyllum flour consisting of moisture, ash, protein, fat and carbohydrate content (by different). The results showed that dried S. plagiophyllum showed that the moisture content, ash, protein, fat, and carbohydrates were 14.50% (ww), 14.70% (dw), protein 9.17% (dw), 2.79% fat (dw), and 58.84% carbohydrates (dw). The highest chemical composition is carbohydrates (58.84% bk) and the lowest is fat (2.79% (wk). Keywords: carbohydrate, chemical composition, seaweed
Aktivitas Antioksidan Hidrolisat Protein Ikan Cunang (Congresox talabon) Hermaya, Anggi Angelita; Edison, Edison; Diharmi, Andarini
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 1 (2021): Jurnal Agroindustri Halal 7(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v7i1.3593

Abstract

Cunang fish (Congresox talabon) has the potential as a raw material for fish protein hydrolyzates. Hydrolysis of cunang fish using the enzyme papain were produced peptides and amino acids that have antioxidant activity. The aim of this study was to determine the antioxidant activity of the protein hydrolyzate of cunang fish using different papain enzyme concentrations. This study used an experimental method with a completely randomized non-factorial design with three replications, with different papain enzyme concentrations (2%, 4%, 6%). The analysis parameters consisted of proximate content analysis in fish meat, degree of hydrolysis, the dissolved protein of the Bradford method, and the antioxidant activity of the DPPH method on the protein hydrolysate.  The results showed that the protein content of cunang fish had 73.15% (bk). The papain enzyme concentration of 6% was the best concentration hydrolyze cunang meat, is produced. protein hydrolysate.  The results of the protein hydrolyzate analysis showed that the degree of hydrolysis was 46.23%, the dissolved protein was 11.64% and the antioxidant activity was 549.16 ppm. Enzyme hydrolysis can increase dissolved protein content which is directly proportional to the increase in antioxidant activity.
THE EFFECT OF DIFFERENT pH ON THE ACTIVITY OF THE CRUDE EXTRACT OF PROTEASE ENZYMES FROM THE VISCERA OF CATFISH (Pangasius hypophthalmus) Illahi, Sikarina; Ilza, Mirna; Diharmi, Andarini
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

 Abstract                        The viscera of catfish are a by-product in the processing of catfish that have not been utilized optimally. The viscera of catfish can be used as raw material for enzymes. The viscera of catfish are thought to contain protease enzymes. This study aimed to determine the activity of crude extract of protease enzymes from the viscera of catfish (P. hypophthalmus) at different pH. The research was conducted through the sample preparation process, extraction of protease enzymes, measurement of enzyme activity in crude extracts of protease enzymes at different pH. The results showed that the activity value of the crude extract of the protease enzyme from the viscera of catfish (P. hypophthalmus) at pH 7; 8; 9 were 0.35 U/mL, 0.38 U/mL and 0.37 U/mL, respectively. The results showed that at pH 8 there was the highest activity value of the crude extract of the protease enzyme from the stomach contents of catfish (P. hypophthalmus).Keywords:catfish, pH,  protease enzyme,
Co-Authors Alghifary, Zaki Br. Sianturi1, Frisdauli junitaMargaret Dedi Fardiaz Edison Edison Endang Sri Heruwati Hermaya, Anggi Angelita Illahi, Sikarina Mery Sukmiwati Mirna Ilza Nuri Andarwulan Putri, Fatma Eka Rahman Karnila Santika, Jesi