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Mr. Hardoko
Fakultas Perikanan dan Ilmu Kelautan, Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Engineering Environmental Science

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STUDI AKTIVITAS ANTIDIABET CUKA BUAH MANGROVE PEDADA (Sonneratia alba) SECARA IN VIVO Mr. Hardoko; Bambang Budi Sasmito; Eka Nurul Fitriani
JFMR (Journal of Fisheries and Marine Research) Vol 4, No 3 (2020): JFMR VOL 4 NO 3
Publisher : JFMR (Journal of Fisheries and Marine Research)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2020.004.03.13

Abstract

Antidiabetic activity of a substance can be studied in vitro using an enzyme or in vivo using rats. This research aimed to study the antidiabetic activity of mangrove fruit vinegar in reducing the blood glucose of diabetic white rats. The research method used was an experimental method with treatment of fruit vinegar dose (0.2; 0.4; 0.6 ml / rat / day, positive control, negative control) and duration of fruit vinegar administration (0, 7, 14 and 21 days) on diabetic white rat. Results showed that pedada fruit vinegar was able to reduce the blood glucose of diabetic rats. The ability of vinegar to reduce blood glucose on diabetic rats was influenced by the dose and duration of administration of fruit vinegar. The dose of vinegar administration on the diabetic rats which gave the similar results to the drug glibenclamide (positive control) was 0.4 ml / rat / day with a duration of administration of  14 days.
KARAKTERISITIK FISIKOKIMIA BIHUN BERAS SUBSTITUSI PARSIAL TEPUNG RUMPUT LAUT Eucheuma cottoni Mr. Hardoko; Anies Chamidah; Mikchaell A.P. Panjaitan; Ain Nun Fakhur Haryady
JFMR (Journal of Fisheries and Marine Research) Vol 5, No 2 (2021): JFMR VOL 5 NO.2
Publisher : JFMR (Journal of Fisheries and Marine Research)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2021.005.02.17

Abstract

Noodle vermicelli is one of Indonesia's traditional noodle products made from rice flour and the vermicelli is characterized by breaking easily. This research aimed to make the vermicelli stronger and more fibrous by substituting E cottonii seaweed. The method used was an experimental method in the form of E cottonii substitution treatment of 25%, 30%, and 35% w / w. The results show that the substitution of E cottonii seaweed in the manufacture of vermicelli noodles can increase the power of vermicelli breaking, rehydration power, and the color of the vermicelli becomes red (oHue 42,35-44,53), but the brightness decreases. The most preferred substituted vermicelli is substituted with 25% E. cottonii with a preference level of 3.55 (likes) from a hedonic scale of 1-5. The substituted vermicelli noodles with E cottonii were selected to meet SNI 01-2975-2006, fracture strength 3.03N (increase by 11.4%), water absorption capacity 128.42% (increase 68.6%), and yield 54.80%, and contains 6.26% dietary fiber.
AKTIVITAS ANTIOKSIDAN DAN KARAKTERISTIK CUKA BUAH MANGROVE PEDADA (Sonneratia alba) Mr. Hardoko; Nur Hasyim Prihanto; Bambang Budi Sasmito
JFMR (Journal of Fisheries and Marine Research) Vol 3, No 3 (2019): JFMR VOL 3 No. 3
Publisher : JFMR (Journal of Fisheries and Marine Research)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (327.764 KB) | DOI: 10.21776/ub.jfmr.2019.003.03.6

Abstract

Fruit vinegar is made from fermented fruits using microbes used to make vinegar. The functional properties of fruit vinegar are determined by the type of fruit, the amount of sugar, and the length of fermentation carried out. The purpose of this study was to determine the amount of sugar added and the length of fermentation carried out on the antioxidant activity of pedada mangrove fruit vinegar. The research method used was an experiment of adding sugar (22.5%, 25%, 27.5%, 30%) and fermentation time (5, 7 and 9 days). The results showed that the higher the amount of sugar added tended to increase antioxidant activity, but the length of fermentation carried out could increase antioxidant activity only up to 7 days of fermentation and then antioxidant activity decreased after 7 days of fermentation. The best treatment results were obtained at the 7th day of fermentation and 25% sugar addition with the value of antioxidant activity IC50 48.04 ppm, acetic acid 8.17%, pH 3.13, total phenol 91.3 mgGAE/100g, and vitamin C 104.3 mg /100g.
AKTIVITAS ANTIOKSIDAN DAN KARAKTERISTIK CUKA BUAH MANGROVE PEDADA (Sonneratia alba) Mr. Hardoko; Nur Hasyim Prihanto; Bambang Budi Sasmito
JFMR (Journal of Fisheries and Marine Research) Vol. 3 No. 3 (2019): JFMR
Publisher : JFMR (Journal of Fisheries and Marine Research)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2019.003.03.6

Abstract

Fruit vinegar is made from fermented fruits using microbes used to make vinegar. The functional properties of fruit vinegar are determined by the type of fruit, the amount of sugar, and the length of fermentation carried out. The purpose of this study was to determine the amount of sugar added and the length of fermentation carried out on the antioxidant activity of pedada mangrove fruit vinegar. The research method used was an experiment of adding sugar (22.5%, 25%, 27.5%, 30%) and fermentation time (5, 7 and 9 days). The results showed that the higher the amount of sugar added tended to increase antioxidant activity, but the length of fermentation carried out could increase antioxidant activity only up to 7 days of fermentation and then antioxidant activity decreased after 7 days of fermentation. The best treatment results were obtained at the 7th day of fermentation and 25% sugar addition with the value of antioxidant activity IC50 48.04 ppm, acetic acid 8.17%, pH 3.13, total phenol 91.3 mgGAE/100g, and vitamin C 104.3 mg /100g.
STUDI AKTIVITAS ANTIDIABET CUKA BUAH MANGROVE PEDADA (Sonneratia alba) SECARA IN VIVO Mr. Hardoko; Bambang Budi Sasmito; Eka Nurul Fitriani
JFMR (Journal of Fisheries and Marine Research) Vol. 4 No. 3 (2020): JFMR
Publisher : JFMR (Journal of Fisheries and Marine Research)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2020.004.03.13

Abstract

Antidiabetic activity of a substance can be studied in vitro using an enzyme or in vivo using rats. This research aimed to study the antidiabetic activity of mangrove fruit vinegar in reducing the blood glucose of diabetic white rats. The research method used was an experimental method with treatment of fruit vinegar dose (0.2; 0.4; 0.6 ml / rat / day, positive control, negative control) and duration of fruit vinegar administration (0, 7, 14 and 21 days) on diabetic white rat. Results showed that pedada fruit vinegar was able to reduce the blood glucose of diabetic rats. The ability of vinegar to reduce blood glucose on diabetic rats was influenced by the dose and duration of administration of fruit vinegar. The dose of vinegar administration on the diabetic rats which gave the similar results to the drug glibenclamide (positive control) was 0.4 ml / rat / day with a duration of administration of  14 days.
KARAKTERISITIK FISIKOKIMIA BIHUN BERAS SUBSTITUSI PARSIAL TEPUNG RUMPUT LAUT Eucheuma cottoni Mr. Hardoko; Anies Chamidah; Mikchaell A.P. Panjaitan; Ain Nun Fakhur Haryady
JFMR (Journal of Fisheries and Marine Research) Vol. 5 No. 2 (2021): JFMR
Publisher : JFMR (Journal of Fisheries and Marine Research)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2021.005.02.17

Abstract

Noodle vermicelli is one of Indonesia's traditional noodle products made from rice flour and the vermicelli is characterized by breaking easily. This research aimed to make the vermicelli stronger and more fibrous by substituting E cottonii seaweed. The method used was an experimental method in the form of E cottonii substitution treatment of 25%, 30%, and 35% w / w. The results show that the substitution of E cottonii seaweed in the manufacture of vermicelli noodles can increase the power of vermicelli breaking, rehydration power, and the color of the vermicelli becomes red (oHue 42,35-44,53), but the brightness decreases. The most preferred substituted vermicelli is substituted with 25% E. cottonii with a preference level of 3.55 (likes) from a hedonic scale of 1-5. The substituted vermicelli noodles with E cottonii were selected to meet SNI 01-2975-2006, fracture strength 3.03N (increase by 11.4%), water absorption capacity 128.42% (increase 68.6%), and yield 54.80%, and contains 6.26% dietary fiber.
Co-Authors Ain Nun Fakhur Haryady Anies Chamidah Bambang Budi Sasmito Bambang Budi Sasmito Eka Nurul Fitriani Mikchaell A.P. Panjaitan Nur Hasyim Prihanto