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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.
Karakteristik ikan bulan-bulan (Megalops cyprinoides) dan potensinya sebagai tepung ikan Reni Tri Cahyani; Stephanie Bija; Leny Tang Nga Sugi

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v11i2.2030

Abstract

Fish is very good for health because it contains various important nutrients such as protein, fat, and minerals. Fish flour can be added to food product to obtain physiological effects and improve the nutritional status of fortified foods. This study aims to examine the characteristics of Bulan - bulan fish (Megalops cyprinoides ) and its potential as fish flour. This research was divided into two stages, namely characterization of the fresh fish and preliminary analysis of its potentia l as fish flour. The data obtained were analyzed descriptively. The results showed that the edible portion of fresh fish was only 42.81%, whereas the remaining of 57.19% was processing waste. The fish had a high protein content of 21.43%, fat content was 1 3.32%, ash content was 12.80%, moisture content was 42.29% and carbohydrate content was 10.19%. The fish flour had powdered form; clean, normal, and bright appearance; bright brownish yellow color; quite dry and non - lumpy texture; and specific aroma. The y ield of the fish flour was 22,75%, whereas t he p r otein content of the fish flour was 55.44% wh ich comply with the protein’s requirement of quality II fish flour.
PENGARUH KOMBINASI TWEEN 80 DAN MALTODEKSTRIN TERHADAP KARAKTERISTIK FLAVOR ENHANCER IKAN BULAN-BULAN (Megalops cyprinoides) Reni Tri Cahyani; laode Muhamad Hazairin Nadia
Jurnal Harpodon Borneo Vol 15, No 1 (2022): VOLUME 15 NO.1 APRIL 2022
Publisher : Fakultas Perikanan Dan Ilmu Kelautan Universitas Borneo Tarakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35334/harpodon.v15i1.2502

Abstract

One method that can be applied in the production of flavor enhancers is the foam-mat drying method using Tween 80 and maltodextrin. This research aimed to examine the effect of the Tween 80 and maltodextrin combination on the characteristics of flavor enhancers from Megalops cyprinoides. This research used a factorial completely randomized design with two factors. Factor one was Tween 80 concentration of 2%, 4%, and 6%, and factor two was maltodextrin concentration of 10%, 20%, and 30%. The test parameters included yield, pH, and Maillard reaction products. The results showed that Tween 80 and maltodextrin concentration significantly affected yield, pH, and Maillard reaction products of flavor enhancers from Megalops cyprinoides (P0.05). The greater the concentration of Tween 80 and maltodextrin, the greater the yield value, while the Maillard reaction product value decreased. Increasing the concentration of maltodextrin caused the pH value to decrease. Conversely, increasing the concentration of Tween 80 caused the pH value to increase. Based on the research result, the best treatment was Tween 80 concentration of 6% and maltodextrin concentration of 10%, with the yield of 43.33%; pH of 3.78; and Maillard reaction product 0.608 AU.
SOSIALISASI PENANGANAN DAN PEMANFAATAN LIMBAH HASIL PERIKANAN DI KELURAHAN KARANG ANYAR PANTAI, KOTA TARAKAN Reni Tri Cahyani; Tuty Alawiyah; Jasie Aditya Christanto; Lilis Suryani; Imra Imra; Sulfikar Sulfikar; Nur Aisyah; M.Gandri Haryono
Jurnal Pengabdian Masyarakat Borneo Vol 6, No 3 (2022)
Publisher : Universitas Borneo Tarakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35334/jpmb.v6i3.2637

Abstract

Potensi sumberdaya perikanan di Kota Tarakan yang sangat besar mendorong berkembangnya industri pengolahan hasil perikanan khususnya industri pengolahan daging ikan lumat beku, yang mana menghasilkan hasil samping berupa limbah cair maupun padat. Limbah tersebut harus ditangani dengan baik agar tidak mencemari lingkungan. Selain itu, limbah tersebut juga berpotensi untuk dimanfaatkan sehingga dapat membuka peluang usaha. Program ini merupakan program pertama dari serangkaian Program Kemitraan Masyarakat yang diberikan kepada mitra sasaran. Program ini bertujuan untuk meningkatkan pengetahuan mitra sasaran tentang penanganan dan pemanfaatan limbah hasil perikanan, khususnya limbah yang dihasilkan dari pengolahan daging ikan lumat beku. Metode yang digunakan dalam program ini adalah pemberian edukasi kepada mitra sasaran melalui sosialisasi disertai dengan pemberian pre-test dan post-test untuk mengukur peningkatan pengetahuan mitra sasaran. Hasil dari program ini adalah pengetahuan mitra sasaran meningkat rata-rata sebesar 80,86%. Mitra sasaran telah memahami konsep penanganan dan pemanfaatan limbah hasil perikanan.
Application Of Foam-Mat Drying Technology On Production Of Indo-Pacific Tarpon (Megalops cyprinoides) Flavor Enhancer Reni Tri Cahyani; Sarita Elda Maudi; Hasmini Hasmini; Laode Muhamad Hazairin Nadia
Jambura Fish Processing Journal Vol 5, No 1 (2023): VOLUME 5 NOMOR 1, JANUARI 2023
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v5i1.14053

Abstract

Fish have the potential to be a natural source of flavor. Hence, they can be used as the main ingredient in flavor enhancers. This research examines the characteristics of flavor enhancers made from Indo-pacific tarpon produced using foam-mat drying technology. The formulations were the ratio between the weight of fish fleshes and additives namely 30:70 (A); 40:60 (B); 50:50 (C); 60:40 (D); and 70:30 (E). The test parameters included yield, pH, Maillard reaction product, sensory (preference) and proximate value. The best formulation was based on proximate value. The results showed that the different formulations significantly affected the yield, pH, and Maillard reaction product (p0,05). The lower the fish flesh used in the formulation, the higher the yield and Maillard reaction product, while the pH decreased. The effectiveness index test based on sensory value (preference) showed that the formulation D (60:40) was the best formulation that contained water of 8.49 ± 0.30%; ash of 33.03 ± 0.10%; protein of 29.67 ± 0.26%; total fat of 2.00 ± 0.15% and carbohydrates of 26.74 ± 0.10%.
Efektivitas Penambahan Nanokitosan dalam Pakan Terhadap Kelangsungan Hidup dan Pertumbuhanan Ikan Nila (Oreochromis niloticus) Miska Sanda Lembang; Reni Tri Cahyani; Christine Dyta Nugraeni
Jurnal Sumberdaya Akuatik Indopasifik Vol 7 No 1 (2023): Februari
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46252/jsai-fpik-unipa.2023.Vol.7.No.1.265

Abstract

Tilapia cultivation in Tarakan City is one of the sources of community livelihood. However, environmental problems cause fish to be susceptible to diseases caused by bacteria in the waters. This study aims to increase the potential of chitosan with nanoparticle size, which is added to feed for the survival and growth of tilapia seed. Nanochitosan is an extract from crab or shrimp shell waste, which functions as an immunostimulant. By utilizing the active nature of the nanoparticle size, it can provide better growth and survival of tilapia seed. The research was conducted with an experimental method of two treatments and three replications. One treatment was without the addition of nanochitosan and the second treatment was with the addition of nanochitosan in the feed. The results of the synthesis of nanochitosan obtained size based on the amount with the highest intensity at 537.17 nm. Water quality were still optimal, namely the temperature was 27-29°C and the pH was between 7.3-7.8. The dissolved oxygen content (DO) obtained in the two treatments was 1.3-5.8 mg/L. The range of ammonia levels in the two treatments was 0.1-3.5 mg/L. Based on the results of the study, it was found that the treatment using chitosan nanoparticles in the feed was more effective than without using chitosan nanoparticles in the feed on the growth and survival of Tilapia Seeds. The results of the T test showed that the daily specific growth rate (SGR) in all treatments was not significantly different (P>0.05), but the survival rate (SR) of tilapia seed in all treatments was significantly different (P<0.05). These results can be concluded that the addition of nanochitosan in feed has a significant effect on increasing the survival of tilapia seed.