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CHARACTERIZATION OF CRUDE EXTRACT POLYPHENOLOXIDASE ENZYME FROM BLACK TIGER SHRIMP (Penaeus monodon) Made Suhandana; Tati Nurhayati; Laksmi Ambarsari
Jurnal Ilmu dan Teknologi Kelautan Tropis Vol. 5 No. 2 (2013): Elektronik Jurnal Ilmu dan Teknologi Kelautan Tropis
Publisher : Department of Marine Science and Technology, Faculty of Fisheries and Marine Science, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (285.68 KB) | DOI: 10.29244/jitkt.v5i2.7564

Abstract

Shrimp is a  very important export  commodity with  high market value world wide. However, it is still facing problem related to the waste and deterioration quality as main issues for the shrimp industry. In this experiment, polyphenoloxidase from the carapace of Penaeus monodon was extracted and characterized. The research was carried out to obtain the optimum extraction condition and to evaluate the properties of enzyme i.e., pH, optimum temperature for activating enzyme, kinetic enzyme, and chelating on metal ion. The best method for PPO enzyme extraction used buffer with 1:3  proportion.  The optimum activity of enzyme was at pH 7 and temperature of 35°C. The kinematic enzyme (Km) value and the maximum substrate concentration were 5.42 mM and 7.5 mM, respectively.  Na+, Ca2+, Zn2+, and EDTA with concentration 5 and 10 mM inhibited enzyme activity.  Cu2+at concentration of 10 mM and Mn2+ at concentration 5 mM also inhibited enzyme activity Keywords: carapace, characterization, polyphenoloxidase, shrimp
Total Volatile Base, Glycogen, Cathepsin, and Water Holding Capacity of Tilapia (Oreochromis niloticus) on Deteoritation Phase Nurhayati, Tati; Suhandana, Made
Marinade Vol 1 No 01 (2018): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.3345/marinade.v1i01.787

Abstract

Fish was a highly perishable product. The deterioration of fish quality was followed by modification of biochemical components. These Biochemical components include a total volatile base, glycogen, cathepsin activity, and water holding capacity. The objective of this study was to determine the changes of biochemical components in fish deterioration quality. The highest TVB value showed on post rigor phase (38,40 mg N/100 g). The highest glycogen content showed on pre-rigor phase (765,1707 mg/ml). The decreasing of cathepsin activity showed on rigor mortis until post rigor phase, 0,0285 U/ml to 0,0095 U/ml. The ability fresh fish to retain water (76,39%) from total moisture content (76,89%).
PENERIMAAN KONSUMEN TERHADAP KERNAS NATUNA Samara, Emil; Putri, R Marwita Sari; Suhandana, Made
Jurnal Teknologi Pertanian Vol 7, No 1 (2018)
Publisher : Fakultas Pertanian Prodi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Kernas merupakan makanan khas natuna yang terbuat dari daging ikan tongkol (Thunnus tonggol) dan sagu butir dengan bahan tambahan seperti tepung maizena dan bumbu pelengkap lainnya. Penelitian ini mengenai tentang penerimaan konsumen terhadap kernas natuna, yang bertujuan untuk mengetahui tingkat penerimaan atau kesukaan konsumen terhadap kernas. Tahapan penelitian ini meliputi persiapan bahan baku dan bumbu, pengolahan dan uji organoleptik. Dari hasil penelitian uji tingkat kesukaan terhadap kernas dengan bahan tambahan tepung maizena tidak memiliki pengaruh yang nyata terhadap beberapa parameter uji organoleptik. Perlakuan terbaik berdasarkan hasil uji tengkat kesukaan terdapat pada perlakuan K2 ( maizena 2%) dengan nilai rata-rata kenampakan 131.75, aroma 127.78, rasa 127.45 dan tekstur 123.38. Penutup hasil uji organoleptik berdasarkan tingkat kesukaan dari 80 panelis tidak terlatih.
Characterization of Jelly Candy from Seaweed (Gelidium sp.) and Gelatin Manurung, Estherella; Suhandana, Made; Putri, Raja Marwita Sari
Marinade Vol 1 No 01 (2018): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.3345/marinade.v1i01.788

Abstract

Jelly candy was formulated with additional Gelidium and gelatin. Gelidium and gelatin contain components that can improve the texture. The objective of this study was to know the chemical quality from Gelidium sp. jelly formulation. Three treatments GA (content of Gelidium was 63,2%), GB (content of Gelidium was 61,80%) and GC (content of Gelidium was 60,4%) were analyzed to see their chemical quality. The highest moisture content was obtained at GA treatment (19,13%). The highest ash content was obtained at GC treatment (0,45%). The highest sugar content obtained at GB treatment (55,22%). The highest Protein content obtained at GC treatment (21,89%). The lead (Pb) unidentified in a product after formulation.
Total Volatile Base, Glycogen, Cathepsin, and Water Holding Capacity of Tilapia (Oreochromis niloticus) on Deteoritation Phase Suhandana, Made; Nurhayati, Tati
Marinade Vol 1 No 01 (2018): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.3345/marinade.v1i01.829

Abstract

Fish was a highly perishable product. The deterioration of fish quality was followed by modification of biochemical components. These Biochemical components include a total volatile base, glycogen, cathepsin activity, and water holding capacity. The objective of this study was to determine the changes of biochemical components in fish deterioration quality. The highest TVB value showed on post rigor phase (38,40 mg N/100 g). The highest glycogen content showed on pre-rigor phase (765,1707 mg/ml). The decreasing of cathepsin activity showed on rigor mortis until post rigor phase, 0,0285 U/ml to 0,0095 U/ml. The ability fresh fish to retain water (76,39%) from total moisture content (76,89%).
Characterization of Jelly Candy from Seaweed (Gelidium sp.) and Gelatin Manurung, Estherella; Putri, Raja Marwita Sari; Suhandana, Made
Marinade Vol 1 No 01 (2018): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.3345/marinade.v1i01.830

Abstract

Jelly candy was formulated with additional Gelidium and gelatin. Gelidium and gelatin contain components that can improve the texture. The objective of this study was to know the chemical quality from Gelidium sp. jelly formulation. Three treatments GA (content of Gelidium was 63,2%), GB (content of Gelidium was 61,80%) and GC (content of Gelidium was 60,4%) were analyzed to see their chemical quality. The highest moisture content was obtained at GA treatment (19,13%). The highest ash content was obtained at GC treatment (0,45%). The highest sugar content obtained at GB treatment (55,22%). The highest Protein content obtained at GC treatment (21,89%). The lead (Pb) unidentified in a product after formulation.
PENERIMAAN KONSUMEN TERHADAP KERNAS NATUNA Samara, Emil; Sari Putri, R. Marwita; Suhandana, Made
JURNAL TEKNOLOGI PERTANIAN Vol 7 No 1 (2018)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (278.547 KB) | DOI: 10.32520/jtp.v7i1.108

Abstract

Kernas merupakan makanan khas natuna yang terbuat dari daging ikan tongkol (Thunnus tonggol) dan sagu butir dengan bahan tambahan seperti tepung maizena dan bumbu pelengkap lainnya. Penelitian ini mengenai tentang penerimaan konsumen terhadap kernas natuna, yang bertujuan untuk mengetahui tingkat penerimaan atau kesukaan konsumen terhadap kernas. Tahapan penelitian ini meliputi persiapan bahan baku dan bumbu, pengolahan dan uji organoleptik. Dari hasil penelitian uji tingkat kesukaan terhadap kernas dengan bahan tambahan tepung maizena tidak memiliki pengaruh yang nyata terhadap beberapa parameter uji organoleptik. Perlakuan terbaik berdasarkan hasil uji tengkat kesukaan terdapat pada perlakuan K2 ( maizena 2%) dengan nilai rata-rata kenampakan 131.75, aroma 127.78, rasa 127.45 dan tekstur 123.38. Penutup hasil uji organoleptik berdasarkan tingkat kesukaan dari 80 panelis tidak terlatih.