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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Journal of Food and Pharmaceutical Science Media Farmasi : Jurnal Ilmu Farmasi (Journal Of Pharmaceutical Science) Jurnal Teknosains Jurnal Teknologi Pertanian Jurnal Ilmiah Perikanan dan Kelautan agriTECH INDONESIAN JOURNAL OF PHARMACY Industria: Jurnal Teknologi dan Manajemen Agroindustri Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Indonesian Food and Nutrition Progress Jurnal Perikanan Universitas Gadjah Mada Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Analisa: Journal of Social Science and Religion Journal of Food and Pharmaceutical Sciences

Amir Husni

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Author-ID : 283553

Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Neuroscience Social Sciences Veterinary Other

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KARAKTERISASI EDIBLE FILM DARI GELATIN KULIT NILA MERAH DENGAN PENAMBAHAN PLASTICIZER SORBITOL DAN ASAM PALMITAT Gandhi E. Julianto; Ustadi Ustadi; Amir Husni
Jurnal Perikanan Universitas Gadjah Mada Vol 13, No 1 (2011)
Publisher : Universitas Gadjah Mada

Penelitian ini bertujuan untuk mengembangkan gelatin edible film menggunakan kombinasi campuran sorbitol dan asam palmitat sebagai plasticizer. Gelatin diperoleh dari kulit kering nila merah (Oreochromis niloticus) dengan perendaman dalam larutan CH3COOH 0,1 N, pH 3 selama 24 jam lalu diekstraksi pada suhu 80oC selama 3 jam. Analisis proksimat gelatin menunjukkan kadar air 5,06%, kadar abu 0,45%, lemak 7,84%, kadar protein 85,703%, rendemen 29,76%, kekuatan gel gelatin nila merah bernilai 301,6 bloom, dan viskositas 6,97 cPs. Gelatin edible film dibuat dengan melarutkan 3 g gelatin dalam 100 ml aquades pada suhu 60oC lalu ditambahkan 2 jenis plasticizer dengan konsentrasi yang berbeda. Plasticizer yang ditambahkan pertama kali untuk membuat edible film adalah sorbitol, penambahan sorbitol (0-37,5% dari berat gelatin) bertujuan memperoleh sifat fisik edible film yang cocok sebagai pembungkus. Hasil observasi karakteristik terbaik edible film sebagai pembungkus diberikan oleh konsentrasi sorbitol 37,5%, dengan nilai ketebalan 0,1203x10-3m, renggang putus 13,1598 Mpa, dan perpanjangan 4,864%. Formula edible film penambahan plasticizer sorbitol 37,5% dikombinasi dengan asam palmitat (0-1,5% dari berat gelatin) yang bertujuan meningkatkan sifat hidrofobik edible film. Penambahan asam palmitat efektif menurunkan nilai kelarutan edible film (P<0,05) namun tidak efektif dalam mengurangi nilai transfer uap air (P<0,05).

KEMAMPUAN PEMBENTUKAN GEL SURIMI MANYUNG (Arius spp.) PADA BERBAGAI KONDISI PEMANASAN DAN PENCUCIAN Iwan Y.B. Lelana; Amir Husni
Jurnal Perikanan Universitas Gadjah Mada Vol 4, No 2 (2002)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.8873

Manyung is one of low value fish in Yogyakarta. In order to increase the value, manyung was processed into surimi. In this research, manyung was processed into surimi with different heating temperatures (40, 45, 50, 55, 60, and 70oC) and washing time frequency (0, 1, 2, 3, 4, and 5 times) to investigate the gel properties of manyung surimi. Gel strength of manyung surimi increased as washing time treatment increased from 0 to 5 times. Statistical analysis showed that the 4 washing time and 5 washing time have similar gel strength and sensory characteristics. Manyung surimi with 5 washing time and pre-incubation at 60oC followed by cooking at 90oC produced the highest gel strength.

PENCUCIAN MEMPENGARUHI MUTU SURIMI CUCUT (Carcharhinus sp.) Amir Husni; Iwan Yusuf Bambang Lelana
Jurnal Perikanan Universitas Gadjah Mada Vol 4, No 2 (2002)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.8876

Shark is one of low value fishes in Yogyakarta. In order to increase the value, shark was processed into surimi. In this research, shark was processed into surimi with different washing time frequency (0, 2, 4, and 6 times) to investigate the gel properties of shark surimi.Gel strength of shark surimi increased as the washing time frequency increased from 0 to 6 times. The 4 and 6 washing time showed similar gel strength and sensory characteristics. Shark surimi with 6 washing time and pre-incubation at 40oC followed by cooking at 90oC produced the highest gel strength.

KARAKTERISTIK SURIMI DARI CAMPURAN DAGING MANYUNG DAN CUCUT Iwan Yusuf Bambang Lelana; Amir Husni
Jurnal Perikanan Universitas Gadjah Mada Vol 10, No 1 (2008)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.8934

Manyung (Arius spp.) and shark (Carcharhinus sp.) are the most of low value fishes in Yogya. In order to increase the value, the fishes were processed into surimi. In this research, fishes were mixed in different ratio of manyung and shark, namely 90%:10%, 70%:30%, 50%:50%, 30%:70%, and 10%:90%. The water content, protein content, lipid content, sensory properties and gel strength were determined. The result showed that surimi from manyung and shark in ratio of 90%:10% produced the highest folding test value (AA) and the highest score of sensory properties.

STABILITAS MIKROKAPSUL Spirulina platensis SELAMA PENYIMPANAN Obdulia P. Nugrahani; Siti A. Budhiyanti; Amir Husni
Jurnal Perikanan Universitas Gadjah Mada Vol 14, No 2 (2012)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.9115

Spirulina platensis is a blue-green algae which rich in protein, vitamins, minerals and other nutrients. One way to protect from photooxidation by making microcapsules spirulina. The objectives this research is to determine the effect of packaging materials and storage temperature on the stability of products (dry and microcapsules) during storage. The research using factorial design (2 x 3 x 2) with variation types of processed spirulina (dried-K, microcapsules-M), packaging (plastic PE non-vacuum-PE, plastic PE vacuum-PEV and aluminum foil-AF) and storage temperature (cold room 50C and 280C). The parameters were observed including water activities, water content, fikosianin, beta carotene, antioxidant activity and yield. The result is that the differences type of processed spirulina, packaging materials and storage temperature affect the parameters of the observations, where the treatment of spirulina in the form of microcapsules which is packed with aluminum foil and stored at cold temperatures give a spirulina product stability is the best treatment.

AKTIVITAS ANTIOKSIDAN DAN ANALISIS PROKSIMAT BUBUK KERING ALGA COKELAT Sargassum hystrix Radipta Lailatussifa; Amir Husni; Alim Isnansetyo
Jurnal Perikanan Universitas Gadjah Mada Vol 19, No 1 (2017)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.23885

This research aims to know antioxidant activity, total phenolic, nutrient, and screening phytochemistry compounds of S. hystrix dry powder. Water extract from the dried sample of brown algae (S. hystrix) was prepared and examined for its phenolic compounds. The amount of total phenolic compounds in water extract was about 11.43 g Gallic Acid Equivalent (GAE)/100 g of dry basis sample, as measured by using Folin-Ciocalteu method. The antioxidant activity (Radical Scavenging Activity/RSA) of BHT as a standard was high about 96% inhibition of radical DPPH with 1 mg dry sample/ml solvent. The IC50 of the BHT was 0.227 ± 0.001 mg of dry sample/ ml solvent. While the radical activity (RSA) of S. hystrix dry powder was about 65.28% at 1 mg dry sample/ml solvent. The IC50 of S. hystrix dry powder was 0.616 ± 0.005 mg of dry sample/ml solvent. Nutrient contents and bioactive compounds of dry powder S. hystrix were balanced to support antioxidant activity of the sample. The results suggest that this alga is a potential source of natural antioxidant.

Bioformation of N-Acetylglucosamine from Shrimp Shell Chitin by Serratia marcescens PT-6 Cultured in various pH and Temperature Bekti Wulan Sari; Nurul Binti Isnaini; Indun Dewi Puspita; Amir Husni; Ustadi Ustadi
Jurnal Perikanan Universitas Gadjah Mada Vol 19, No 1 (2017)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.25961

The study aimed to determine the effect of pH and temperature on N-Acetylglucosamine (NAG) formation from shrimp shell chitin by Serratia marcescens PT-6 fermented in chitin broth medium. Parameters examined on NAG formation include bacteria growth, chitinase activity (U/ml), and NAG concentration in medium (mg/ ml). Bacteria growth was measured by turbidity (OD600), while chitinase activity and NAG concentration in the medium were analyzed quantitatively by colorimetric assay. The variation of initial pH examined in chitin broth medium was 5; 6; 7; 8, while temperature variation was 30°C; 37°C; dan 40°C. The results show that maximum concentration of NAG formed by Serratia marcescens PT-6 was 33.86 µg/ml on day-3 of fermentation, at pH 7 and temperature of 30°C. Chitinase activity on the same day was 0.002 U/ml, while OD600 value of the culture was 0.42 indicating the bacteria were in the log phase. This research implies that Serratia marcescens PT-6 is potential to be optimized further for the bioconversion process of NAG from shrimp shell waste through an enzymatic method by modifying its culture condition.

Turbinaria conoides Extract Increases the Storability of Red Nile Fillet at Cold Temperatures Amir Husni; Latif Sahubawa; Imam Arda Perdana
Jurnal Perikanan Universitas Gadjah Mada Vol 21, No 1 (2019)
Publisher : Universitas Gadjah Mada

The aim of the research was to assess the effect of Turbinaria conoides extract as a natural antibacterial agents on shelf life of red tilapia fillet at low temperature. The fresh red tilapia fillet soaked with a Turbinaria conoides extract solution for 30 minutes at various concentration of 0.0%; 0.5%: 1.0%; 1.5% and 2.0%, than stored at low temperature (4°C) for 12 days with four days interval observation, repeteadly. The parameter observed wereTotal Plate Count (TPC), Total Volatile Base (TVB), pH and scoring. The result showed that Turbinaria conoides extract able to maintain shelf life of red tilapia fillet at low temperature up to 12 days based on the content of TPC and TVB. Turbinaria conoides extract can maintain the score of appearance and texture of red tilapia up to 8 days. The treatment 1.5% of Turbinaria conoides extract was the best treatment in maintaining shelf life of red tilapia fillet at low temperature based on the parameters of TPC, TVB, appearance and texture.

Co-Authors Agung Endro Nugroho Agung Endro Nugroho Agung Giri Samudra Akhmad Awaludin Agustiar Alim Isnansetyo Almira Islamei Pratiwi Alvika Hayyu Chandra Permana, Alvika Hayyu Chandra Amelia Hana Amir Mugozin Anandita Perwita Kurniawan Andi Hakim Annisa Ajeng Maharani Antarif Kusuma Brata Azizi, Wirdatul Auliya Bambang Retno Aji Bekti Wulan Sari Bekti Wulan Sari Claude Mona Airin Deffy R. Putra Dewi Ariani Donghwa Chung Dwi Retno Wulandari Ekantari, Nurfitri Endang Sri Rahayu Ervika Rahayu Novita Herwati Gandhi E. Julianto Hanum, Maulida Selma Il Shik Shin Imam Arda Perdana Imas Faturrohmah Indriani, Rizka Indun Dewi Puspita Indun Dewi Puspita Ivana M. Diharningrum Iwan Y.B. Lelana Iwan Y.B. Lelana Iwan Yusuf B. Lelana Iwan Yusuf Bambang Lelana Iwan Yusuf Bambang Lelana Iwan Yusuf Bambang Lelana Komala Putu Tara Hradaya Kun Cahyaningrum Latif Sahubawa Lupi Purnomosari Maria Madalena Maulida Selma Hanum Nurfitri Ekantari Nurfitri Ekantari Nurul Binti Isnaini Nurul Binti Isnaini Obdulia P. Nugrahani Pingkan Mayestika Afgatiani Pris Larasati Pudji Astuti Pudji Astuti PUDJI ASTUTI Punky Kusuma Damayanti Radipta Lailatussifa Rani Laksanawati Riky Paskandani, Riky Rini Febriyanta Br Ginting Risa Ummami Rizka Indriani Rizqi Wahyu Herdianto Rusyda Nurshitaningrum Said Achmad Kabiru Rafiie Said Atah Sarmin Sarmin Siti A. Budhiyanti Siti Ari Budhiyanti Sovia Indah Nurkhanifah Subaryono Subaryono Subaryono Subaryono, Subaryono Taswir Taswir Tazwir Tazwir Triyanto Triyanto Ustadi Ustadi Ustadi Ustadi Ustadi Ustadi Ustadi Ustadi Ustadi, Ustadi Yudi Pranoto Yusuf Kalingga Murda

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