Garuda - Garba Rujukan Digital

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 MUTU IKAN BLACK MARLIN LOIN BEKU DI PT. SINAR SEJAHTERA SENTOSA JAKARTA Nusaibah - Nusaibah; Deden Yusman Maulid; Alkana Yusuf Fiyari; Kartika Kartika
MARLIN Vol 1, No 1 (2020): (Februari, 2020)
Publisher : Politeknik Kelautan dan Perikanan Pangandaran

Ikan Black marlin merupakan ikan pelagis yang mempunyai nilai ekonomis penting, oleh karena itu produk olahannya yaitu Black marlin loin beku merupakan salah satu komoditi perikanan yang banyak disukai oleh pasar mancanegara. Sehingga Black marlin loin beku harus memiliki mutu yang baik untuk layak dipasarkan. Tujuan dari penelitian ini adalah untuk mengetahui dan menganalisis karakteristik mutu ikan Black marlin beku yang diproduksi di PT. Sinar Sejahtera Sentosa. Karakteristik yang diuji meliputi karakteristik fisik menggunakan uji organoleptik, kemudian karakteristik kimiawi dengan uji histamin dan karakteristik biologi dengan melakukan uji TPC (Total Plate Count) dan hasilnya kemudian dianalisis menggunakan standar SNI Marlin Loin Beku. Hasil yang diperoleh dari pengujian organoleptik pada black marlin loin beku yaitu 7, sedangkan hasil yang diperoleh dari uji histamin sebesar 1 mg/kg dan uji TPC yaitu 370 coloni/g. Dari hasil tersebut dapat disimpulkan bahwa Ikan Black Marlin Loin beku telah memenuhi standar SNI Marlin Loin Beku, ikan tersebut mempunyai mutu yang baik sehingga aman untuk dikonsumsi dan layak untuk dipasarkan. Black marlin is a pelagic species that has high economic value, therefore the processed product frozen loin black marlin, is one of the fisheries commodities that are preferred by foreign markets. Therefore, frozen black marlin loin must have good quality to be marketable. The aim of this research was to study and analyze the quality characteristics of frozen black marlin loin at PT. Sinar Sejahtera Sentosa. Characteristics test were done by doing physical characteristics using organoleptic test, then chemical characteristics test by doing histamine test and biological characteristics test by doing TPC (Total Plate Count) test and the results were analyzed then with standard SNI Frozen Loin Marlin. The result of organoleptic test on frozen loin black marlin were 7, while the results of histamine test were 1 mg/kg and the TPC test 370 coloni/g. From these results it can be concluded that frozen loin black marlin has fulfilled SNI standards, this fish has a good quality so safe for consumption and marketable.

Proximate and Organoleptic Analysis of Crackers With The Addition of Tuna Fish Bone Meal (Thunnus sp) Nusaibah Nusaibah; Zulhasbi Hutabarat; David Indra Widianto; Satriya Abrian; Deden Yusman Maulid; Widya Pangestika; Kusuma Arumsari
JURNAL AGRIKAN (Agribisnis Perikanan) Vol 14 No 2 (2021): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Solid waste from the tuna fish processing industry produces a very abundant amount of waste and has not been utilized properly, even though one type of waste, namely fish bones, has high proximate nutritional content. Tuna fish bone meal is one of the uses fish bone waste treatment which is suitable as additional ingredient for making crackers to add proximate value to the product. Therefore, a study was conducted to determine the proximate and organoleptic content of crackers with the addition of tuna fish bone meal. From this study, the highest organoleptic (hedonic) test results were obtained in the addition of 5% tuna fish bone meal, then proximate test was carried out with a water content value of 7.89%, ash content 23.26%, fat content 5.21%, carbohydrate content is 58.4% and protein content is 5.24%. While the crackers without the addition of tuna bone meal had a water content of 7.40%, ash content of 14.06%, fat content of 4.21%, carbohydrate content of 70.86% and protein content of 3.47%. These results indicate that the proximate content, especially protein, fat and mineral content in the crackers with the addition of tuna is higher than the crackers without the addition of tuna bone meal.

The Proximate Content of Mackerel Fish (Scomberomorus commerson) with Different Drying Methods Deden Yusman Maulid; Ronald Septiawan Putra; Nusaibah Nusaibah; Satriya Abrian; Widya Pangestika; Kusuma Arumsari; Endah Yuniarti
JURNAL AGRIKAN (Agribisnis Perikanan) Vol 14 No 2 (2021): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Fish skin is one of kind by-products of the fillet industry and the fish processing industry. Mackerel skin has not been used optimally, although it has good economic potential and has high nutritional content. This study aims to obtain the best drying method based on the proximate content produced in mackerel fish skin chips. The drying method used are natural drying using sun dried and artificial drying method using oven dried. The parameter observed was the proximate content of mackerel chips. The proximate content was obtained using the AOAC(2005) method. The results of the proximate test on mackerel skin chips with oven drying method are: the value of water content 12.85%, ash content of 16.12%, fat content of 17.74%. Carbohydrates 24,00%, Protein content 28,91%. While the proximate value using the sun drying method contains 9.21% moisture, 6.73% ash content, 17.74% fat content, 40.66% carbohydrates, and 29.95% protein content. The best drying method is obtained by sun dried method because it gives the smallest moisture (9.21%) and the highest protein content (29.95%).

Protein Content and Physical Characteristics of Chocolate Coated Manyung Fishtick (Arius thalassinus) Satriya Abrian; David Indra Widianto; Amri Iskandar; Widya Pangestika; Deden Yusman Maulid; Nusaibah Nusaibah; Kusuma Arumsari
JURNAL AGRIKAN (Agribisnis Perikanan) Vol 14 No 2 (2021): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Catfish (Arius thalassinus) is one of favourite consumed fish in pangandaran. It is widely used as a raw material for jambal roti salted fish. Apart from being used as salted fish, Catfish can also be processed into Fishstick which are rich in protein. The purpose of this reaserach is to determine the protein content and physical characteristic of Chocolate Coated Manyung Fishtick. Catfish meat used in the manufacture of fishstick is 0 %, 20%, 30%, 40%. The Protein contents were analysed using Kjeldahl methode. The result showed that fishtick with 40% Catfish meat has the highest protein content of 3,89%. The addition of Catfish meat had a significant effect on the characteristics of organoleptic properties. Based on hedonic testing, fishtick with the concentration of 40% fish meat is a formulation with the best acceptance to an aroma value of 7,63, a taste of 7,43 and a color of 7,17 wich indicates the spesification of the average value. The result of self life test also showed that the fishtick with concentration of 30% fish meat is the most durable according to aroma, taste, and texture analysis.

The Production of Crude Fish Oil from Trimming, Belly, and Head of Catfish (Pangasius pangasius) Widya Pangestika; Sholekha Nur Karim; Natalia Prodiana Setiawati; Kusuma Arumsari; Deden Yusman Maulid; Nusaibah Nusaibah; Satriya Abrian
JURNAL AGRIKAN (Agribisnis Perikanan) Vol 14 No 2 (2021): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Fish oil is an extraction that comes from the tissue in fish which contains nutrients that are good for health. Catfish (Pangasius pangasius) is a type of fish that is widely cultivated in Indonesia. The oil content in catfish is quite a lot so it is suitable for use in making fish oil. Health supplements are products with the aim of maintaining, improving health as well in addition to the need for this substance. This research aims to determine the process of make fish oil, increasing the selling value of catfish as a health supplement. The test parameter in this research were to determine the free fatty acid, water content, and organoleptic content of fish oil. This research was conducted on three treatments with different types of raw materials, namely the body parts of catfish including belly, trimming and fish head. The most yield results are at fish oil with belly materials for catfish, is 35%. The water content and free fatty acids contained in fish oil in each treatment met the existing standards. From the results of observations of turbidity, color, and odor, it is known that fish oil obtained from the belly is better than fish oil from other parts.

PROSES PENGOLAHAN UDANG VANNAME (Litopenaeus Vannamei) HEAD LESS EASY PEEL BEKU DI PT INDOKOM SAMUDERA PERSADA, TANJUNG BINTANG, LAMPUNG SELATAN Safitri Safitri; Randi Bokhy Syuliana Salampessy; Deden Yusman Maulid
Buletin Jalanidhitah Sarva Jivitam Vol 4, No 1 (2022): Maret 2022
Publisher : POLITEKNIK AHLI USAHA PERIKANAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/bjsj.v4i1.10739

Udang merupakan salah satu komoditas utama ekspor Indonesia karena kandungan gizi yang tinggi serta permintaan pasar yang meningkat setiap tahunnya, salah satu jenis udang yang menjadi komiditi ekspor Indonesia adalah jenis vannamei (Litopenaeus vannamei). Untuk menghasilkan produk ekspor yang baik maka harus diperhatikan faktor – faktor yang dapat mempengaruhi mutu produk tersebut. Penenlitian ini bertujuan untuk mengetahui alur proses pengolahan udang vannamei head less easy peel, penerapan rantai dingin, mutu bahan baku dan produk, rendemen, produktivitas tenanga kerja, penerapan persyaratan kelayakan dasar (GMP, SSOP dan GMP) dan penanganan limbah. Penelitian menggunakan metode observasi lansung ke unit pengolahan PT Indokom Samudera Persada. Metode analisa data yang digunakan yakni deskriptif dan komparatif. Kata kunci: mutu, pengolahan, produktivitas, persyaratan kelayakan dasar, rendemen, suhu Shrimp is one of Indonesia's main export commodities because of its high nutritional content and increasing market demand every year. One of the types of shrimp that is Indonesia's export commodity is the vannamei (Litopenaeus vannamei). To produce a good export product, it is necessary to pay attention to the factors that can affect the quality of the product. This study aims to determine the flow of the vannamei shrimp processing head less easy peel, application of the cold chain, quality of raw materials and products, the yield, the labor productivity, the application of pre-requisite (GMP, SSOP and GMP) and the handling of waste. This research uses direct observation method to the processing unit of PT Indokom Samudera Persada. The data analysis method used is descriptive and comparative. Keywords: quality, processing, productivity, pre – requisite, yield, temperature

Proximate Content of Mackerel Fish (Scomberomorus commerson) with Different Drying Methods Deden Yusman Maulid
Agrikan: Jurnal Agribisnis Perikanan Vol 14, No 2 (2021)
Publisher : Sangia Research Media and Publishing LLC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.14.2.445-451

Fish skin is one of kind by-products of the fillet industry and the fish processing industry. Mackerel skin has not been used optimally, although it has good economic potential and has high nutritional content. This study aims to obtain the best drying method based on the proximate content produced in mackerel fish skin chips. The drying method used are natural drying using sun dried and artificial drying method using oven dried. The parameter observed was the proximate content of mackerel chips. The proximate content was obtained using the AOAC(2005) method. The results of the proximate test on mackerel skin chips with oven drying method are: the value of water content 12.85%, ash content of 16.12%, fat content of 17.74%. Carbohydrates 24,00%, Protein content 28,91%. While the proximate value using the sun drying method contains 9.21% moisture, 6.73% ash content, 17.74% fat content, 40.66% carbohydrates, and 29.95% protein content. The best drying method is obtained by sun dried method because it gives the smallest moisture (9.21%) and the highest protein content (29.95%).

Title

Found 8 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 8 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 8 Documents
Search