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All Journal Jurnal FishtecH JURNAL PERIKANAN TROPIS Marine Kreatif

Anhar Rozi

Universitas Teuku Umar

Author-ID : 2744460

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology

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KAJIAN MUTU KIMIAWI TEPUNG TULANG IKAN TUNA SIRIP KUNING (Thunnus albacares) DENGAN SUHU PENGERINGAN YANG BERBEDA Ade Irma Meulisa; Anhar Rozi; Syarifah Zuraidah; Ikhsanul Khairi
JURNAL PERIKANAN TROPIS Vol 8, No 1 (2021)
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpt.v8i1.2417

Yellow fin tuna (Thunnus albacares) is one type of high economic value fish. The tuna fillet processing itself produces some byproducts including fish bones. The byproduct can be reused as a product and food material. This study aimed to know the chemical quality of the yellow fin tuna bone powder with different drying temperature. The method used were experimental with 3 treatments and descriptive analysis. The treatment of temperature drying (90oC, 105oC, and 120oC), and the method of proximate analyzed refers to SNI. The parameters observed were yield, moisture, ash, protein, fat and calcium content. The result showed that yellow fin tuna bone powder with different drying temperature was best at treatment with value moisture content of P1 = 10.99 %, ash content of P3 = 59.95 %, protein content of P1 = 15.84 %, fat content of P3 = 7.05 %, calcium content of P3 = 20.75% and yield of P1 = 22.92 %.

LAJU KEMUNDURAN MUTU IKAN LELE (Clarias sp.) PADA PENYIMPANAN SUHU CHILLING Anhar Rozi
JURNAL PERIKANAN TROPIS Vol 5, No 2 (2018)
Publisher : Universitas Teuku Umar

Catfish (Clarias sp.) is one type of freshwater fish. Quality of deterioration of fish takes place in a very fast, so it takes the right treatment to inhibit decay processes that occur either chemically or enzymatically. The aimed of this studywas performed to determine the rate of quality deterioration of catfish phase pre rigor, rigor mortis, and post rigor during storage chilling temperature. The proximate value of catfish content for protein, moisture, ash,fat, and carbohydrate was 2.94%, 77.78%, 1.35%, 0.95%, 16.96% respectevely. Results of pH testedincrease from 6.61to be 6.81. TVB values of catfish had varies between from 14.18 to 739.2 mg N/100g, whereas TPC value from 0.95 x105to 55x105 colonies/g.Storage of catfish with chilling temperature was can inhibit quality of deterioration, becasuse the lower remperature inhibit activities for microbiological, biochemical and enzymatic.

KAJIAN KEBERLANJUTAN PENGELOLAAN LINGKUNGAN PELABUHAN KOTA MEULABOH (STUDI KASUS : PELABUHAN UMUM DIUSAHAKAN) Anhar Rozi
JURNAL PERIKANAN TROPIS Vol 5, No 1 (2018)
Publisher : Universitas Teuku Umar

The port was facility at the end of ocean, river, or lake for ship received and cargo moving as well as passanger to into it. The aimed of this study was knowing the extent to which the enviroment management Meulaboh city port assessed from ecological, economic, socio-cultural and institutional dimensions. The method in this study was conducted with descriptive. Value of IkB-LOLINGPEL was 20.5, while the value of the index dimensions ecological, economic, socio-cultural and institutional environment in the Meulaboh city port were 20.00, 76.00, 60.30 and 53.14 respectively. The results of statistical tests Rap-LOLINGPEL method was good enough to be used as a tool to evaluate the environmental management port in an area or region quickly (rapid apprissial).Keywords: IkB-LOLINGPEL, port, Rap-LOLINGPEL

NETRALISASI MINYAK HATI IKAN CUCUT PISANG (Charcarinus falciformis) MENGGUNAKAN NaOH Nabila Ukhty; Anhar Rozi
JURNAL PERIKANAN TROPIS Vol 3, No 2 (2016)
Publisher : Universitas Teuku Umar

The shark has a yield by-product from its liver up to 20% of its body weight, 50% of the total fish oil found on the liver. The aimed of this study was to determine heavy metal content, fatty acid profilel, and parameter of oxidation after neutralization. The method of heavy metal test for silky shark oil stated on the SNI and fatty acid analysis referred to AOAC. Neutralization used NaOH 18°Be temperature (40, 50, 60, 70, and 80°C). The result of oil neutralization with NaOH had heavy metal content meet to IFOS (0.1 ppm), fatty acid of SFA was 19.58% , MUFA was 19.26 %, and PUFA was 41.58 %. The oxidation result of silky shark liver oil neutralization indicated the best treatment at 50°C with peroxide value (PV), p-Anisidine value (p-AV), percentage of free fatty acid (% FFA), acid value (AV), and total oxidation (TOTOX) were 72,49±0,27 mEq/kg, 8,57±0,46 mEq/kg, 0,28±0,00%, 0,56±0,00 mg KOH/kg, 13,57±1,01 mEq/kg respectively.

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

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

Karakteristik Tepung Tulang Ikan Tuna Sirip Kuning (Thunnus albacares) sebagai Sumber Kalsium dengan Perlakuan Suhu Pengeringan yang Berbeda Anhar Rozi; Nabila Ukhty
Jurnal FishtecH Vol 10, No 1 (2021)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v10i1.13154

The raw material used in this study was yellowfin tuna (Thunnus albacares) bone from tuna fillet processing in tuna freezing company. The aimed of this study was produce bone meal as a source calsium. This research consited of two stage, first stage was making fish bone meal and second stage analysis of chemical, heavy metal, calsium and microbial content of fish bone meal. This study used different drying temperature treatment (90 oC, 100 oC, dan 110 oC), and than was analyzed descriptively. Yellowfin tuna (Thunnus albacares) bone meal which was drying temperature treatment at 110 oC had yield (19.37%). The proximate of yellowfin tuna bone meal indicated the best treatment at 110 oC with water content, ash content, protein content, fat content, calcium content were 9.27%, 59.7%, 12.65%, 7.75% and 20.47% respectively. The heavy metal (Cu, Pb, and Cd) and microbial analyzed was safe category according SNI for all treatments.

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

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.

PELATIHAN PEMBUATAN PRODUK KECANTIKAN BERBAHAN DASAR GARAM LAUT DI DESA LAMPANAH, ACEH BESAR Nabila Ukhty; Yasrizal Yasrizal; Anhar Rozi
Jurnal Marine Kreatif Vol 4, No 1 (2020): Marine Kreatif
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jmk.v4i1.2451

Salt is a chemical compound that is generally derived from sea water, with the chemical name Sodium Chloride (NaCl). Salt can be obtained in three ways, namely through evaporation of seawater by sunlight, rock mining (rock salt mining) and from brine wells (brine). Lampanah Village is one of the Villages located on the coast of Kabuoaten Aceh Besar, with the majority of its residents living as salt farmers. The implementation of the training program for making beauty products made from sea salt was carried out in Lampanah Village, Aceh Besar District. The training method used in the utilization of sea salt consists of 2 stages, namely extracting information about salt and training and direct practice of processing sea-based products into spa salt, salt masks and salt face scrubs. improve the skills of salt farmers in Lampanah Village, Aceh Besar in processing salt into high-value-selling products. These products include salt masks, salt scrubs and spa salts. In addition, it is hoped that these products will become local products typical of Lampanah Village, Aceh Besar.

PENERAPAN SANITATION AND HYGIENE DALAM PROSES PRODUKSI SAVORY CRABS DI UKM DesaKitara Stephanie Bija; Novi Luthfiyana; Andi Ramadani; Heni Irawati; Maslan Maslan; Anhar Rozi; Burhanis Burhanis
Marine Kreatif Vol 6, No 2 (2022): Marine Kreatif
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jmk.v6i2.6546

Savory crabs is a typical souvenir product of Tarakan city which was made from keraca crab raw materials. The processing of savory crabs must pay attention to sanitation and hygiene for producing safe products for consumption. Sanitation includes a clean and aseptic way of working, while hygiene is defined as the implementation of sanitation principles to maintain environmental health and cleanliness. The purpose of this activity was to know the implementation of sanitation and hygiene in the production process of savory crabs at UKM DesaKitara. The methods used were observation, interviews, socialization, evaluation and follow up. The aspects of sanitation and hygiene was observed include water safety, sanitation and hygiene of raw materials, sanitation and hygiene of workers, sanitation and hygiene of equipments, as well as sanitation and hygiene of end products. In addition, prevention of cross-contamination and waste handling are also observed.

ANTIOXIDANT ACTIVITY IN NYPA FRUITS (Nypa fruticans) WITH DIFFERENT LEVELS OF RIPENESS Ikhsanul Khairi; Anhar Rozi; Afdhal Fuadi; Akbardiansyah Akbardiansyah; Muhammad Arif Nasution; Heriansyah Heriansyah; Fazril Saputra
JURNAL PERIKANAN TROPIS Vol 9, No 1 (2022)
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpt.v9i1.4357

Antioxidants play role in increasing the resistance of the human body, including from virus attacks and weather changes. Antioxidants are found in fruit and are influenced by secondary metabolites formed in the fruit. Along with the level of fruit ripeness, will affect the composition of secondary metabolites, thus affecting antioxidant activity. This study aims to determine the yield and ripeness level of Nypa fruit with high antioxidant activity. The yield of old nipa fruit pulp is higher than young nipa fruit pulp, 15.26% and 9.82% respectively, The antioxidant activity of old Nypa palm juice is in the high category, with an IC50 value of 59.2 ppm and the antioxidant activity of young Nypa palm fruit is in the medium category with an IC50 value of 48 ppm. Antioxidants in old Nypa fruit are better than in young Nypa fruit

Co-Authors Ade Irma Meulisa Akbardiansyah Akbardiansyah Andi Ramadani Burhanis Burhanis Cahyani, Reni Tri Deden Yusman Maulid, Deden Yusman Diah Anggraini Wulandari Diah Anggraini Wulandari Heni Irawati Heriansyah Ikhsanul Khairi Maslan Maslan Muhammad Arif Nasution Nabila Ukhty Novi Luthfiyana Nurhikma Nurhikma Nurhikma Nurhikma Nuring Wulansari Nuring Wulansari Rena Safitri siluh putu sri dia utari Stephani Bija Stephanie Bija Syarifah Zuraidah TATI NURHAYATI Uswatun Hasanah Yasrizal Zuriat Zuriat

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