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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Akuatika Jurnal FishtecH AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan JURNAL PERIKANAN TROPIS Authentic Research of Global Fisheries Application Journal (Aurelia Journal) MARLIN : Marine and Fisheries Science Technology Journal Reswara: Jurnal Pengabdian Kepada Masyarakat Buletin Jalanidhitah Sarva Jivitam Agrikan: Jurnal Agribisnis Perikanan
Deden Yusman Maulid, Deden Yusman
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Social Sciences Veterinary

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Journal : Jurnal Pengolahan Hasil Perikanan Indonesia

 1 
Molecular Characteristics of Cytochrome B for Mackerel Barcoding Deden Yusman Maulid; Mala Nurilmala; Nurjanah Nurjanah; Hawis Maddupa
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1957.716 KB) | DOI: 10.17844/jphpi.v19i1.11686

Abstract

Cytochrome b (cyt b) is one of the genes in mitochondrial DNA that is often used as a molecularmarker to identify species through DNA Barcoding. The aim of the present study was to investigate thebioinformatic of cyt b that isolated from mackerel fish. PCR amplification showed the length of DNA cytb from king mackerel was 803 bp within purine 312 bp and pyrimidine 491 bp while Korean mackerel 791bp within purine 316 bp and pyrimidine 475 bp. Phylogenetic analysis showed all sample join in mackerelgroups (Scomberomorus commerson and Scomberomorus koreanus). The Isoelectric point value of cyt b fromking mackerel is 6.38 and molecular weight is 29826.23; Korean mackerel are 8.67 and molecular weight is29372.77. Hydrophaty plot showed cyt b of mackerel more hydrophobic. Based on 3D modelling both ofthem have eight different sections showing by different colors.Keywords: characteristic molecular, cytochrome b, Mackerel
Pengaruh Iradiasi Gamma dan Penyimpanan Dingin terhadap Kandungan Proksimat, pH, dan ALT Filet Ikan Jenaha Widya Pangestika; Satriya Abrian; Deden Yusman Maulid; Kusuma Arumsari; Sugili Putra; Farakh Fadila Windiarti; Vipi Herawati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 25 No 1 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(1)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v25i1.38521

Abstract

Fish and fishery products are perishable foodstuffs. One technology to prolong the shelf life of fish is gamma irradiation. Irradiation is able to break the bonds of bacterial DNA chains, thereby inhibiting bacterial growth. The application of irradiation technology will certainly be much more effective when combined with other preservation technologies, such as storage at cold temperatures. In this study, skinless jenaha fish fillet (Lutjanus sp.) was irradiated at doses of 0 kGy, 3 kGy, 5 kGy, and 8 kGy. After being irradiated at a certain dose, fish fillets were stored for 6 days at a cold temperature of 5oC. Based on the results of the proximate analysis, it was found that irradiation technology did not cause significant changes to the moisture content, ash content, and fat content but slightly reduced the protein content of fish fillets. Furthermore, it was found that in terms of pH, fish fillets that were not irradiated and irradiated fish fillets were still categorized as fresh fillets until storage on the 6th day. Although the amount of bacterial contamination in fish fillets that were not irradiated was much greater than that of irradiated fish fillets, the number of bacterial contaminants in all treatments of fish fillets was still below the threshold set by SNI 7388: 2009. The pH value and the amount of bacterial contamination in all treatments Fish fillets tend to increase with the length of the storage process.
Pengaruh penambahan tepung Sargassum sp. dan Ulva lactuca terhadap penerimaan dan nilai gizi kue kastengel: Effect of adding Sargassum sp. and Ulva lactuca flour on the acceptance and nutritional value of kaasstengels cookies Nusaibah Nusaibah; Thia Jenika Rhamadani; Kusuma Arumsari; Arpan Nasri Siregar; Tri Rahayu Andayani; Deden Yusman Maulid; Widya Pangestika
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 27 No 6 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(6)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i6.53338

Abstract

Rumput laut Sargassum sp. dan Ulva lactuca dikenal memiliki kadar serat pangan yang cukup tinggi. Serat pangan tersebut dapat menyehatkan saluran pencernaan serta membantu mengenyangkan dalam waktu lama. Kue kering kastengel merupakan salah satu camilan yang tinggi kalori sehingga diperlukan tambahan dari bahan lain yang dapat meningkatkan nilai gizinya terutama serat pangan. Tujuan dari penelitian ini adalah untuk menentukan formulasi terbaik penambahan tepung rumput laut Sargassum sp. dan U. lactuca pada kue kering kastengel berdasarkan tingkat kesukaan, nilai gizi proksimat, dan predictive dietary fiber. Penelitian ini menggunakan 4 perlakuan, yaitu P0 sebagai kontrol (tanpa penambahan tepung Sargassum sp. dan U. lactuca), P1 dengan penambahan tepung Sargassum sp. 1,13%, P2 dengan penambahan tepung U. lactuca 1,13% dan P3 dengan penambahan kombinasi tepung Sargassum sp. dan U. lactuca masing-masing sebanyak 0,56%. Parameter yang diuji meliputi uji hedonik, proksimat, dan predictive dietary fiber. Hasil penelitian menunjukkan penambahan tepung Sargassum sp. dan U. lactuca berpengaruh terhadap tingkat kesukaan, nilai proksimat, serta predictive dietary fiber kastengel. Formulasi terbaik pada perlakuan P2 dengan nilai proksimat kadar abu 2,51±0,03%bk, lemak 34,29±0,34%bk, protein 5,89±0,32%bk, karbohidrat 57,31±0,01%bk, predictive dietary fiber 1,65% b/b, serta disukai oleh panelis pada seluruh parameter. Penambahan tepung rumput laut dapat meningkatkan kadar abu, protein dan predictive dietary fiber, namun dapat menurunkan tingkat kesukaan terhadap kue kastengel.
Co-Authors Alkana Yusuf Fiyari Amri Iskandar Anhar Rozi Arpan Nasri Siregar Cahyani, Reni Tri David Indra Widianto Diah Anggraini Wulandari Diah Anggraini Wulandari Endah Yuniarti Endah Yuniarti Farakh Fadila Windiarti Hawis H Madduppa Ikhsanul Khairi Kartika Kartika Kusuma Arumsari Kusuma Arumsari Mala Nurilmala Mochammad Rizky Arfipratama Natalia Prodiana Setiawati Nurhikma Nurhikma Nurhikma Nurhikma Nuring Wulansari Nuring Wulansari Nurjanah Nurjanah Nusaibah - Nusaibah Pangestika, Widya Randi Bokhy Syuliana Salampessy Ronald Septiawan Putra Safitri Safitri Satria Abrian Satriya Abrian Satriya Abrian Satriya Abrian Sholekha Nur Karim siluh putu sri dia utari Stephani Bija Sugili Putra TATI NURHAYATI Thia Jenika Rhamadani Tri Rahayu Andayani Vipi Herawati Zulhasbi Hutabarat