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Bioflokulan Materials from Carrageenan and Agar on Seaweed Harvesting Process of Phytoplankton Dunaliella salina Abdillah, Annur Ahadi; Alamsjah, Mochammad Amin; Ghoyatul Amin, M. Nur
Journal of Aquaculture Science Vol 3, No 2 (2018): Journal of Aquaculture Science
Publisher : Airlangga University

Harvesting microalgae is an important part in the culture system to produce higher crop biomass. Microalga Harvesting can be done by several techniques such as centrifugation, filtration, sedimentation, flocculation, ultrasonic vibration, and using filter. The technique currently used on an industrial scale is flocculation. This technique is used because it is more quickly and efficiently. Flocculants safe materials are polymers of polysaccharide seaweed. The study was conducted to determine the efficiency of the use of flocculants from alginate, carrageenan, so that the flocculation process microalgae Dunaliella salina. Flocculation process at the 50-minute show flocculation by material alginate by 30.52%, 22.85% by carrageenan, 11 % by Agar, plankton without flocculation make flocculates only amounted to 3.96%. Flocculation process at 240-minutes unchanged where carrageenan increased flocculation becomes 39.84%. Agar increased to 31, 48%. Plankton added flocculant alginate did not experience significant changes that just turned into 30.89%. The research results Show best flocculation activity is carrageenan where flocculation speed equal to alginate that has been frequently used as flocculants.Keyword : Dunaliella salina, flocculants, Carrageenan, Alginate, Agar

Aplikasi Teknologi Asap Cair dalam Pengolahan dan Pengawetan Produk Perikanan di Pulau Mandangin [ Technology Application of Liquid Smoke in Processing and Preservation of Fishery Products in The Mandangin Island] Sapto Andriyono; Wahju Thajaningsih; Agustono Agustono; Endang Dewi Masithah; Kustiawan tri Pursetyo; Annur Ahadi Abdillah; Heru Pramono
Jurnal Ilmiah Perikanan dan Kelautan Vol. 7 No. 1 (2015): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Abstract The increase in value-added of fishery products is one of which can be done by processing. In addition to maintaining the value of the protein in the fish raw material, it would be easier if the product is stored and increase the sale value of the fish itself. The ability to perform in the fish processing in Mandangin island is still very limited. Community service activities that have been carried out by a team of the Faculty of Fisheries and Marine Universitas Airlangga was introduce smoked fish product processing with liquid smoke,because this method easier and faster so that the products can be marketed. Liquid smoke was developed because the location is very minimal in the supply of raw materials such as firewood and coconut, so the use of liquid smoke is very appropriate. The resulting refined products are expected to be a source of protein Mandangin Island community itself and is able to become an alternative source of income for the community to increase the sale value of fishery products. Mentoring process being conducted by a team from the Faculty of Fisheries and Marine Universitas Airlangga so that the products can be marketed outside Mandangin Island or even to other areas in East Java.

Pengaruh Alga Merah (Kappaphycus alvarezii) terhadap Mutu Ikan Kembung (Rastrelliger sp.) [ Effect of Red Algae (Kappaphycus alvarezii) on The Quality of Mackerel (Rastrelliger sp.)] Wahju Tjahjaningsih; Ayu Lana Nafisyah; Rahayu Kusdarwati; Annur Ahadi Abdillah
Jurnal Ilmiah Perikanan dan Kelautan Vol. 7 No. 1 (2015): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Abstract Kembung fish (Rastrelliger sp.) is a pelagic fish with high catching production volumes. The high catching volume require the fishermen and traders to maintain the quality of fish because fish is highly perishable product. Formalin abbuse as a substance to inhibit deterioration of fish induce natural substances exploration as formalin substitute in the field. One of these natural substances which widely cultivated in Indonesia is Kappaphycus alvarezii. This study aim to determine the effect of red algae (K.alvarezii) on the quality of kembung fish. The research method is experimental with a Completely Randomized Design (CRD). The treatment used is different soaking solution concentration, namely A (K.alvarezii 0%), B (K.alvarezii 25%), C (K.alvarezii 50%), D (K.alvarezii 75%) and E (formalin 1%) with four repetitions in each treatment. The primary parameters measured were the total bacterial count and organoleptic of kembung fish. The secondary parameters measured were pH of kembung fish meat. The data analyzed by Analysis of Variance (ANAVA) and the differences between treatments were determined by Duncan’s Multiple Range Test. The results showed that the red algae (K.alvarezii) with concentrations 0%, 25%, 50% and 75% significantly (p<0,05) on the quality of kembung fish. K.alvarezii able to inhibit the bacterial growth, but the organoleptic value (visibility, odor and texture) is lower than formalin. Based on these results, further research is needed regarding the use of appropriate concentrations so that the quality of kembung fish maintained as before the treatment (either from the total bacterial count and organoleptic value).

Pengaruh Ekstrak Alga Merah (Kappaphycus alvarezii) terhadap Jumlah Total Bakteri dan Nilai Organoleptik Ikan Kembung (Rastrelliger sp.) [ The Effect of Red Algae Extract (Kappaphycus alvarezii) against the Total Number of Bacteria and Organoleptic Value of Mackerel (Rastrelliger sp.)] Wahju Tjahyaningsih; Dyo Maliki Hakim; Sudarno Sudarno; Annur Ahadi Abdillah
Jurnal Ilmiah Perikanan dan Kelautan Vol. 7 No. 1 (2015): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Abstract Mackerel (Rastrelliger sp.) is a kind of fish that have high economic value and good nutrition but susceptible to decay. People often to use formaldehyde as a preservative so that the fish does not quickly to decay. The use of formaldehyde could be replaced by natural ingredients that contain antibacterial compounds, one of which is Kappaphycus alvarezii. This study aims to determine the effect of red algae extract (K.alvarezii) against the total number of bacteria and organoleptic value of mackerel (Rastrelliger sp.). The research design that done in this study is Completely Randomized Design (CRD). The treatments that given are immersion of mackerel in a solution of extract of K. alvarezii with a concentration of 0 ppm, 600 ppm, 700 ppm, 800 ppm and 1% solution of formaldehyde with four repetitions in each treatment. Data analyzes using Analysis of Variants (ANOVA) and followed by Duncan's Multiple Range Test to determine differences between treatments. The results showed that the extract of red algae (K.alvarezii) at a concentration of 0 ppm, 600 ppm, 700 ppm and 800 ppm significantly (p <0.05) against the total number of bacteria of mackerel (Rastrelliger sp.). The ability of extract of K. alvarezii at a concentration of 800 ppm equivalent to the ability of formaldehyde as an antibacterial ingredient in mackerel. K.alvarezii extract could inhibit the growth of bacteria but have not been able to maintain the quality of mackerel based on organoleptic test.

Potensi Pemanfaatan Ekstrak Etanol Alga Merah (Kappaphycus alvarezii) sebagai Pengawet Alami Pengganti Formalin pada Daging Ikan [Potential Use Of Red Algae Ethanol Extract (Kappaphycus alvarezii) As Formalin Substitute Natural Preservative In Meat Fish] Wahju Tjahyaningsih; Muhammad Amin Alamsjah; Annur Ahadi Abdillah
Jurnal Ilmiah Perikanan dan Kelautan Vol. 5 No. 2 (2013): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Abstract Fish meat is more nutritious source of protein and relatively safe for human consumption. Fish meat more easily damaged than red meat product quality, so it is necessary that the process of pickling fish maintained in fresh condition and suitable for consumption. The ethanol extract of red algae Kappaphycus alvarezii been known have antioxidant and antimicrobial effects, so need some research on the use of red algae extract as a preservative. Red algae extract with a concentration of 400 ppm, 500 ppm, 600 ppm and 1 % formalin, each sample is used as a meat preservative for tilapia fillets as 40 grams. Samples of tilapia meat is soaked in an preservative solution as long as 60 minutes. During immersion, the samples of tilapia meat stored at room temperature. Observation of tilapia meat quality is done about six hours after meat removed from the preservative solution. Fish meat quality were analyzed to describe the organoleptic quality, methods of the TPC, and proximate analysis. The results showed that the ethanol extract of red algae Kappaphycus alvarezii 600 ppm has potential as a natural preservative based on test results of TPC, proximate and organoleptic test.

Bioflokulan Materials from Carrageenan and Agar on Seaweed Harvesting Process of Phytoplankton Dunaliella salina Annur Ahadi Abdillah; Mochammad Amin Alamsjah; M. Nur Ghoyatul Amin
Journal of Aquaculture Science Vol 3 No 2 (2018): Journal Of Aquaculture Science
Publisher : Airlangga University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31093/joas.v3i2.55

Harvesting microalgae is an important part in the culture system to produce higher crop biomass. Microalga Harvesting can be done by several techniques such as centrifugation, filtration, sedimentation, flocculation, ultrasonic vibration, and using filter. The technique currently used on an industrial scale is flocculation. This technique is used because it is more quickly and efficiently. Flocculants safe materials are polymers of polysaccharide seaweed. The study was conducted to determine the efficiency of the use of flocculants from alginate, carrageenan, so that the flocculation process microalgae Dunaliella salina. Flocculation process at the 50-minute show flocculation by material alginate by 30.52%, 22.85% by carrageenan, 11 % by Agar, plankton without flocculation make flocculates only amounted to 3.96%. Flocculation process at 240-minutes unchanged where carrageenan increased flocculation becomes 39.84%. Agar increased to 31, 48%. Plankton added flocculant alginate did not experience significant changes that just turned into 30.89%. The research results Show best flocculation activity is carrageenan where flocculation speed equal to alginate that has been frequently used as flocculants.Keyword : Dunaliella salina, flocculants, Carrageenan, Alginate, Agar

PENINGKATAN ANGKA KONSUMSI IKAN MELALUI DIVERSIFIKASI PRODUK OLAHAN IKAN DI KECAMATAN BANYUATES KABUPATEN SAMPANG Kustiawan Tri Pursetyo; Pulung Siswantara; Annur Ahadi Abdillah; Heru Pramono; Eka Saputra
Jurnal Layanan Masyarakat (Journal of Public Services) Vol. 2 No. 2 (2018): Jurnal Layanan Masyarakat
Publisher : Universitas Airlangga

The Community Service Program aims to increase the knowledge of fish fishermen groups through counseling and training, then the Airlangga University Community Service Team transfers technology transfer to fishery product processing communities in Banyuates District, Sampang Regency. As target audiences that will be included in this Community Service program are the chairman, management and fish fishermen group, local village officials and local Animal Husbandry Service officers who are expected to later act as motivators. Itis hoped that later it can be relied upon as a source for the sustainability of the technology transfer program. The method used in the implementation of community service activities is by way of; (1) Development and training phase; (2) Monitoring and evaluation phase, To evaluate the level of knowledge and understanding of the material provided, it is given pretest and posttest. This Community Service program will be carried outfrom June to October 2017. To improve fish consumption, first the implementation team conducts socialization activities to elementary students to get to know more about various kinds of fish and their benefits. After thesocialization activities, counseling activities and training were made on various fish-based processed products, using the tutorial method, then continued with discussion.AbstrakProgram Pengabdian Kepada Masyarakat ini bertujuan untuk meningkatkan pengetahuan para kelompok nelayan ikan melalui penyuluhan dan pelatihan, maka Tim Pengabdian Kepada Masyarakat Universitas Airlangga melakukan transfer alih teknologi bagi masyarakat pengolahan produk perikanan di Kecamatan Banyuates, Kabupaten Sampang. Sebagai khalayak sasaran yang akan diikutsertakan dalam program Pengabdian Kepada Masyarakat ini adalah ketua, pengurus serta kelompok nelayan ikan, aparat desa setempat dan petugas Dinas Peternakan setempat yang diharapkan nantinya dapat bertindak sebagai motivator.Diharapkan nantinya dapat diandalkan sebagai sumber untuk kesinambungan program alih teknologi. Metode yang digunakan dalam pelaksanaan kegiatan pengabdian kepada masyarakat ini adalah dengan cara; (1) Tahap Pembinaan dan pelatihan; (2) Tahap monitoring dan evaluasi, Untuk mengevaluasi tingkat pengetahuan dan pemahaman terhadap materi yang diberikan maka diberikan pretest dan post test. Kegiatan program Pengabdian Kepada Masyarakat ini akan dilaksanakan mulai bulan Juni sampai dengan Oktober 2017. Untuk meningkatkan angka konsumsi ikan, terlebih dahulu Tim pelaksana kegiatan melakukan sosialisasi kepada siswa SD agar lebih mengenal tentang berbagai macam ikan beserta manfaatnya. Selepas kegiatan sosialisasi dilakukan kegiatan penyuluhan dan pelatihan pembuatan aneka produk olahan berbahan dasar ikan, dengan menggunakan metode tutorial, kemudian dilanjutkan dengan diskusi.

Packaging Design and Marketing of Online Seaweed Products in Aeng Dake Village, Bluto District, Sumenep Regency Annur Ahadi Abdillah; Eka Saputra; Adriana Monica Sahidu; Dwi Yuli Pujiastuti
Journal of Marine and Coastal Science Vol. 7 No. 3 (2018): September
Publisher : Universitas Airlangga

Online marketing training is given to the fishermen groups of Karang Baru and Fisheries Vocational School Nasyrul Ulum Aeng Dake covering about the theory of marketing concepts, use of Web media and social media and online marketing-based governance. Community service is expected to be able to provide the ability of the community to package products into attractive packaging and the community can use marketing online so as to expand the reach of marketing, namely reaching regional and national areas. With the community service, it is expected to increase the economy of the seaweed grass cultivation community in Aeng Dake Subdistrict Seaweed Village. Community service activities are carried out by various methods, namely theoretical and practical training and assistance in online marketing media management activities. and practices aimed at students of the Nasyul Ulum Aeng Dake Vocational School of Fisheries Products Processing. The training provided was in the form of introducing various kinds of interesting packaging forms. The training activities continued on the direct practice of product packaging as well as presentations from student students regarding packaged products. The activity aimed at the Karang Baru fishermen group is in the form of assistance in making online marketing media, namely web and social media.

STUDI PERTUMBUHAN BIBIT RUMPUT LAUT (Kappaphycus alvarezii) HASIL KULTUR JARINGAN DENGAN METODE LONGLINE BERBINGKAI DI BALAI BESAR PERIKANAN BUDIDAYA LAUT LAMPUNG Suci Rachmawati; Annur Ahadi Abdillah
Jurnal Perikanan Pantura (JPP) Vol 2 No 1 (2019): MARET 2019
Publisher : Universitas Muhammadiyah Gresik

Seaweed is one of the important commodities of fishery products that have economic value. Farmers often use repetitive seeds from the same broodstock so that they have the potential to experience a decline in quality. So it is necessary to do a study of seaweed cultivation using tissue culture seedling with the long line method as an effort to develop seaweed farming. Seaweed (Kappaphycuz alvarezii) has an absolute growth of 138.61 grams, with a growth rate of 4.85%. The growth of seaweed from tissue culture seedlings is better than the growth of conventional seedlings.

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