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Composition Changes of Chemical And Vitamin of Ronggeng Shrimp (Harpiosquilla raphidea) Meat by Boiling Agoes M. Jacoeb; Muchamad Hamdani; . Nurjanah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 11 No 2 (2008): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Vitamin adalah komponen tambahan makanan yang berperan penting dalam gizi manusia. Ketersediaan vitamin dalam makanan berkaitan dengan kelarutannya dalam air atau lemak. Vitamin biasanya dikelompokkan ke dalam dua golongan utama, yaitu vitamin larut air dan vitamin larut lemak. Beberapa vitamin tidak stabil terhadap pemerosesan dan penyimpanan sehingga kandungannya dalam makanan dapat menurun. Penelitian ini bertujuan untuk mengetahui pengaruh perebusan terhadap komposisi kimia dan vitamin A, B12, dan B6 daging udang ronggeng.Udang ronggeng segar memiliki nilai rendemen, yaitu 41,13 % daging; 54,25 % cangkang; dan 4,62 % jeroan. Komposisi kimia, yaitu kadar air (bb) 76,55 %; abu (bk) 5,41 %; protein (bk) 87,09 %, dan lemak (bk) 6,57 %. Kadar vitamin, yaitu vitamin A 81,77 μg/100 g; vitamin B6 0,15 μg/100 g; dan vitamin B12 1,29 μg/100 g. Udang ronggeng rebus memiliki nilai rendemen, yaitu 20,08 % daging; 45,32 % cangkang; dan 1,69 % jeroan dengan nilai rendemen yang hilang sebesar 32,9 %. Komposisi kimia, yaitu kadar air (bb) 73,1 %; abu (bk) 5,37 %; protein (bk) 86,36 %; dan lemak (bk) 3,20 %. Kadar vitamin, yaitu vitamin A 62,42 μg/100 g; vitamin B6 0,11 mg/100 g; dan vitamin B12 0,77 μg/100 g. Perebusan dapat menurunkan nilai rendemen cangkang, jeroan, daging kadar air, lemak, protein, abu serta kandungan vitamin A, B6, dan B12 udang ronggeng. Kata kunci: perebusan, udang ronggeng, vitamin A, B12, B6

Composition Alteration of Protein and Amino Acid of Ronggeng Shrimp (Harpiosquilla raphidea) Meat by Boiling Agoes M. Jacoeb; Narendra Wisnu Cakti; . Nurjanah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 11 No 1 (2008): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Udang Ronggeng merupakan salah satu jenis krustase yang cukup diminati untuk dikonsumsi, terutama oleh masyarakat mancanegara. Penelitian ini bertujuan untuk mengetahui asal, klasifikasi, berat dan ukuran udang, rendemen, uji sensori, serta komposisi kimia (proksimat), protein larut garam, protein larut air dan kandungan asam amino udang ronggeng dalam keadaan segar dan setelah perebusan. Protein larut air yang terdapat pada udang ronggeng segar yakni sebesar 8,90 %, sedangkan pada udang ronggeng setelah perebusan yakni sebesar 9,11 Protein larut garam yang terdapat pada udang ronggeng segar yakni 9,40 %, sedangkan pada udang ronggeng setelah perebusan yakni sebesar 10,17 %. Udang ronggeng segar mengandung 17 asam amino, 9 asam amino esensial dan 8 asam amino non esensial. Komposisi asam amino pada udang ronggeng segar (per 100 g) berturut-turut dari yang paling tinggi adalah asam glutamat (3306 mg), asam aspartat (1555 mg), alanin (1504 mg), glisin (1370 mg), valin (1016 mg), treonin (1002 mg), leusin (983 mg), lisin (857 mg), tirosin (787 mg), serin (674 mg), histidin (627 mg), arginin (624 mg), prolin (613 mg), fenilalanin (606 mg), isoleusin (599 mg), metionin (561 mg) dan sistin (300 mg),setelah perebusan kandungan asam amino daging udang ronggeng mengalami penurunan rata-rata sebesar (20,62 + 7,90)%.Kata kunci: asam amino, perebusan, udang ronggeng

PENENTUAN UMUR SIMPAN FISH SNACK (PRODUK EKSTRUSI) MENGGUNAKAN METODE AKSELERASI DENGAN PENDEKATAN KADAR AIR KRITIS DAN METODE KONVENSIONAL AGOES M. JACOEB; MALA NURILMALA; NICOLAS HUTASOIT
Akuatik: Jurnal Sumberdaya Perairan Vol 4 No 1 (2010): AKUATIK : Jurnal Sumberdaya Perairan
Publisher : Department of Aquatic Resources Management, Faculty of Agriculture, Fisheries, and Biology, University of Bangka Belitung

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Fish represent one of protein source. Patin ( Pangasius Sp) is representing one of prospect commodity because it has been cultured better. Fish snack (product extrusion) is food which it enhanced with fish to increase its nutrition. Water rate become critical point and determine characteristic of snack during production and depository. Assessment of age keep fish snack was done by acceleration method pursuant to rate of critical water with sorption curve approach. This research aim to evaluate age keep fish snack with critical water rate approach that is isothermal sorption approach curve and compare it with age keep determined by manual calculation. measure This research is divided become 2 phase; especial research and antecedent research. Antecedent research was conducted in a few phase which are making of fish snack, measuring of rout snack parameter through consumer survey, and determinating of characteristic early product using proximate analysis and cracking test. Especial research are conventional method for rate proximate analyze, TPC, TBA, cracking, and organoleptic every week during depository temperature 30 0C. Calculating of critical water rate, balance water rate, model and isothermal sorption curve, MRD value, slope, package permeability, weight and wide package for calculation of age keep Labuza at acceleration method using critical water rate approach. Based on this research; equation model chosen is model Caurie. Critical water rate both types of the product by hedonic; fish snack without flavor is 0,125 g H2O/G solid and fish snack with flavor is 0,078 g H2O/G solid. Based on critical water rate, both types of the product; fish snack without flavor is 0,124 g H2O/G solid and fish snack with flavor is 0,077 g H2O/G solid. Cracking value that obtained on hedonic test 1164,74 gf for snack TF and 874,54 gf for snack DF. Based on rating test, value of cracking is 1164,04 gf for snack TF and 861,38 gf for snack DF. Value of aw for snack TF is 0,15 and 0,16 for snack DF. Age keep fish snack through isothermal sorption curve approach is 2,9-4,3 month for snack TF and 0,4-0,9 month for snack DF by rating test and also hedonic test on RH depository condition about 85 %. At conventional depository method, fish snack have shown of quality retreating of depository for four weeks, but still be consumed. Isothermal sorption curve approach is representing more precise method in determination of age keep fish snack though has not perfect sigmoid curve, according to Labuza statement. Influenced factors of age keep in general are early water rate, critical water rate, balancing water rate, RH, and packaging. Based on this research can be proved that that isothermal sorption curve approach has advantages; easy to be done, effective, efficient, and cheaper than conventional method in determination of age keep fish snack (product extrusion)

KARAKTERISTIK MIKROSKOPIS DAN KOMPONEN BIOAKTIF TANAMAN GENJER (Limnocharis flava) DARI SITU GEDE BOGOR AGOES M. JACOEB; ASADATUN ABDULLAH; RACHMAWATI RUSYDI
Akuatik: Jurnal Sumberdaya Perairan Vol 4 No 2 (2010): AKUATIK : Jurnal Sumberdaya Perairan
Publisher : Department of Aquatic Resources Management, Faculty of Agriculture, Fisheries, and Biology, University of Bangka Belitung

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Yellow velvetleaf (Limnocharis flava) is aquatic plant and known as vegetable and source of bioactive compound but it has aerenchyma system which affects to its proximate. The research purpose was to determine microscopic characteristics of yellow velvetleaf tissues such as leaf, stem, and root tissue. The proximate and bioactive compound from fresh and steam materials were also evaluated. The methods of the research consisted of plant dimension measurement, making of tissue slide by paraffin method in Johansen-TBA series, phytochemical analysis, proximate and carotenoid total analysis. The results showed that leaf tissue was composed by epidermis unilayer containing stoma, a palisades parenchyma layer, spongy parenchyma layer with some aerenchyma system, and vascular bundle. Stem tissue consisted of epidermis unilayer, cortex containing chlorophyll, starch, and some aerenchyma system, and vascular bundle was amphicribral type. Root tissue was composed by rhizodermis, cortex with aerenchyma system, endodermis multilayer, and vascular bundle. Fresh yellow velvetleaf contained 91,76% of moisture, 12,40% of ash, 7,95% of fat, 22,96% of protein, 11,93% of crude fibre, and 219,01 g/g of carotenoid total in its leaf. Its stem contained 95,33% of moisture, 16,38% of ash, 5,62% of fat, 13,23% of protein, 16,12% of crude fibre, and 92,99 g/g of carotenoid total. Steaming decreased crude fibre content, but increased ash, fat, and protein content. Steaming also increased leaf carotenoid total, but decreased stem carotenoid total. Leaf extract contained flavonoid, phenol, reducing sugar, and amino acid. Stem extract was composed by flavonoid, reducing sugar, amino acid. Flavonoid and reducing sugar were major bioactive compounds in this plant.

Diversifikasi Pengolahan Ikan Lele dengan Konsep Zero Waste (Nugget dan Kerupuk) Siti Fatimatul Munawaroh; Agoes M. Jacoeb
Jurnal Pusat Inovasi Masyarakat (PIM) Vol. 2 No. 3 (2020): Juni 2020
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Institut Pertanian Bogor

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Catfish farming conducted in Karanggatak Village, Klego District, Boyolali Regency is an effort to earn income during the dry season and dry land. This catfish cultivation business is a program carried out by the local village government and will later be developed into a catfish village. This program aims to utilize catfish with the concept of zero waste to increase higher economic results in order to create added value for catfish. Added value is expected to help improve the economy during the dry season. Diversification of catfish processing aims to provide training to the community to process catfish into nuggets and chips that produce no leftovers. The concept of zero waste is used because this concept can provide more effective results for utilizing catfish and obtain greater profits. The method used is lectures, discussions, and demonstrations. The results obtained are increased skills and additional knowledge to process catfish, so they can support the village catfish program. Keywords: catfish, chips, nugget, zero waste

Komposisi kimia kupang merah (Musculista senhausia) segar dan rebus Nurjanah .; Agoes M. Jacoeb; Reza Nurul Ulma; Shinta Puspitasari; Taufik Hidayat
Depik Vol 3, No 3 (2014): Desember 2014
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

The purpose of this study was to determine the yield, chemical compositions, amino acids, minerals, and heavy metal residues (Pb, Hg) of fresh and boiled mussel. Amino acid was analyzed usingHPLC, minerals and heavy metals were examined using AAS and phosphorus by spectrophotometer, fatty acids by GC, and cholesterol by Liebermann-Buchard. The results showed that the chemical composition of water content, ash, protein and lipid of mussels meat were decreased about 6.09%, 2.25%, 1.39%, 0.42%, respectively after boiled while carbohydrate was increased 4.07% and the amino acids were decreased after boiling. The Ca, Mg, K, P, Na, Cu were declined after boiled, while Co, Fe, Mn and Zn were incraseed. In addition, the Pb was decreased after boiled while Hg and Se were not detected in both fresh and boiled mussel meat. SAFA fatty acids was 38.71% (fresh) and 37.31% (boiled), MUFA 8.13% (fresh) and 8.02% (boiled), PUFA 10.31% (fresh) and 8.77% (boiled), and the cholesterol contents were 102.57 mg/100 g of fresh and 100.97mg/100 g for boiled mussel meat.

Komposisi kimia kupang merah (Musculista senhausia) segar dan rebus Nurjanah .; Agoes M. Jacoeb; Reza Nurul Ulma; Shinta Puspitasari; Taufik Hidayat
Depik Vol 3, No 3 (2014): Desember 2014
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.3.3.2151

The purpose of this study was to determine the yield, chemical compositions, amino acids, minerals, and heavy metal residues (Pb, Hg) of fresh and boiled mussel. Amino acid was analyzed usingHPLC, minerals and heavy metals were examined using AAS and phosphorus by spectrophotometer, fatty acids by GC, and cholesterol by Liebermann-Buchard. The results showed that the chemical composition of water content, ash, protein and lipid of mussels meat were decreased about 6.09%, 2.25%, 1.39%, 0.42%, respectively after boiled while carbohydrate was increased 4.07% and the amino acids were decreased after boiling. The Ca, Mg, K, P, Na, Cu were declined after boiled, while Co, Fe, Mn and Zn were incraseed. In addition, the Pb was decreased after boiled while Hg and Se were not detected in both fresh and boiled mussel meat. SAFA fatty acids was 38.71% (fresh) and 37.31% (boiled), MUFA 8.13% (fresh) and 8.02% (boiled), PUFA 10.31% (fresh) and 8.77% (boiled), and the cholesterol contents were 102.57 mg/100 g of fresh and 100.97mg/100 g for boiled mussel meat.

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