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Marinade
Published by Universitas Maritim Raja Ali Haji
ISSN : -     EISSN : 26544415     DOI : -
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Arjuna Subject : -
Articles 18 Documents
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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.
Estimated Shelf Life Beverage Powders Sea Slug (Discodoris sp.) with Accelerated Shelf Life Test (ASLT) Method: Arrhenius Model Putri, Raja Marwita Sari; Nurjanah, Nurjanah; Tarman, Kustiariyah
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.v1i01.831

Abstract

The Arrhenius model ASLT method is widely used to estimate the shelf life of food products that are easily damaged by the effects of chemical reactions, including fat oxidation, Maillard reactions, protein denaturation and so on. The aim of this study was to determine the best shelf life through stability testing. Testing shelf life was done by acceleration time or acceleration model using Arrhenius method. During the storage period, the product was stored in three different temperature conditions, ie, 30 ° C, 35 ° C and 45 ° C. Stability test performed on every 7 days observation of water content test (aw). Estimation of shelf life based on the critical parameter that is water activity value (aw) hence can be known save age of functional beverage powders sea slug of T2 have a longer shelf life when compared with  T1.
PEMBUATAN MIKROORGANISME LOKAL (MOL) DARI JEROAN IKAN Widya Safitri WIdya
Marinade Vol. 6 No. 01 (2023): 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: 10.31629/marinade.v6i01.5481

Abstract

Increasing the economic value of fish innards by processing them into one of the more useful products is Local Microorganisms (MOL). MOL is a decomposer in the manufacture of organic fertilizer in this study can be made from waste with fish offal as the basic ingredient. This study aims to determine the production of local microorganisms (MOL) and the MOL content of fish offal. The method used in the process of making MOL is fermented fish offal. Samples of fish offal MOL that had been successfully fermented for 14 days were then tested for TPC using Media Plate Count Agar. Isolation of Lactic Acid Bacteria (LAB) will be tested using MRS Agar + 1% used to differentiate LAB from non-acid producing bacteria. While the findings of mushroom identification using Potato Dextrose Agar. The results of the research that has been done show that the composition of 500 grams of fish offal, 1 liter of coconut water and 3 ounces of brown sugar in the manufacture of MOL from fish offal shows a bacterial count of 6.85x CFU/ml, which does not exceed the TPC standard threshold. The results of isolation of lactic acid bacteria found that bacteria in MOL from fish offal, namely Lactobacillus, identified the growth of fungi, where the fungi in MOL are beneficial for plant development from amino acids and sugars secreted by photosynthetic bacteria, organic matter and plant roots.
IDENTIFIKASI SENYAWA BIOAKTIF PADA KULIT IKAN SEMBILANG (Paraplotosus albilabris) DAN POTENSINYA SEBAGAI ANTIBAKTERI Yulia Oktavia; Made Suhandana
Marinade Vol. 6 No. 01 (2023): 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: 10.31629/marinade.v6i01.5027

Abstract

Eel tail catfish is one of the aquatic organisms that contains bioactive compounds. These bioactive compounds have the potential to be developed into anticancer, antimicrobial, and antioxidant properties. The aim of this study was to extract bioactive compounds and measure antibacterial activity. Maceration using three different organic solvents (ethanol, n-hexane, and methanol) was used to remove the bioactive compounds on fish skin. Analysis indicators carried out were identification of bioactive compound, toxicity assay (Brine Sirmp Lethaly Test), and antibacterial activity (agar diffusion). The results of this study showed that ethanol and methanol were able to remove more bioactive compounds than n-hexane, the LC50 of fish skin extract from eel tail catfish (ethanol, methanol, and n-hexane) which was 451.42 ppm; 33853.22 ppm; 29513.84 ppm. The extraction with ethanol had the highest inhibition zone 93 mm for Staphylococcus aureus and 74 mm for Escherichia coli bacteria. It is suspected that the bioactive is classified as a polar bioactive compound.
AKTIVITAS ANTIOKSIDAN PADA EKSTRAK ETANOL 96% ANGGUR LAUT (Caulerpa racemosa) YANG BERASAL DARI PANTAI CIMANDIRI, KABUPATEN LEBAK-BANTEN Rini Yanuarti; Ginanjar Pratama
Marinade Vol. 6 No. 01 (2023): 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: 10.31629/marinade.v6i01.5082

Abstract

Seaweed is known to have the ability as an antioxidant, antibacterial, and immunostimulant. Antioxidants are compounds that can inhibit free radical oxidation reactions. This study aimed to determine the antioxidant activity of 96% ethanol extract of sea grapes (C.racemosa). Sea grapes extract (C.racemosa) for extract characteristics (moisture content and ash content), phytochemical analysis, heavy metal test, and antioxidant analysis using the DPPH method. The results of the characteristic test of the extract obtained water content (14.49%) and ash content (0.30%), these values ​​did not exceed the standard extract values. The results of the phytochemical analysis showed that 96% ethanol extract of sea grapes (C.racemosa) contained steroid/triterpenoid compounds, flavonoids, saponins, and alkaloids. The levels of heavy metals found were still within safe limits, namely, lead (Pb) (TTD), mercury (Hg) (<0.001 ppm), Arsenic (As) (<0.001 ppm), and Cadmium (Cd) (0.005 ppm). The test results showed that the sea grape (C.racemosa) used was safe and free from heavy metal contamination. The results of antioxidant analysis on 96% ethanol extract of sea grape (C.racemosa) obtained an IC50 value of 237.51 mg/L. The IC50 value for quercetin is 9.52 mg/L. The results of antioxidant analysis on 96% ethanol extract of sea grapes (C.racemosa) were included in the moderate antioxidant range (100-250 mg/L). Sea grapes (C.racemosa) have the potential as a natural antioxidant.
PENGUJIAN KANDUNGAN BAKTERI Salmonella sp. PADA IKAN TUNA (Thunnus sp.) MENGGUNAKAN METODE Real-time PCR (Polymerase Chain Reaction) Iftachul Farida
Marinade Vol. 6 No. 01 (2023): 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: 10.31629/marinade.v6i01.5110

Abstract

Fish is a commodity that decomposes easily and quickly (high perishable food) because it contains protein and water which is quite high, so it requires quick, clean, careful and cool handling (quick, clean, careful and cool). Poor handling caused fish to be easily contaminated with pathogenic bacteria, one of which was Salmonella sp. This study used fresh and processed tuna samples in Denpasar, Bali. The purpose of this study was to detect Salmonella sp. on tuna using real-time PCR method. In addition, to strengthen the test results for Salmonella sp. using real-time PCR, sensory testing was also carried out on appearance, texture, and smell. The test results showed that one sample of tuna was indicated to contain Salmonella sp., this was because the sample had reached a Threshold Cycle (Ct) value of 22.11 through the amplification curve. These results was supported by the results of sensory testing performed on samples that were positive for Salmonella sp. The average sensory value was 26.5 in the Mid Pass category. Keyword: real time-polymerase chain reaction, Salmonella sp., sensory testing
PEMBUATAN EDIBLE STRAW DENGAN MEMANFAATKAN WATER RESISTANT SODIUM ALGINATE Moh. Iwangga Kalih Syah Putra
Marinade Vol. 6 No. 01 (2023): 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: 10.31629/marinade.v6i01.5491

Abstract

Produksi plastik di dunia saat ini sangat besar dan sebagian besar limbah plastik tidak didaur ulang atau dibakar, sehingga menimbulkan masalah lingkungan. Sebagai alternatif, alginat, sebuah polimer yang stabil, dapat digunakan sebagai bahan ramah lingkungan. Tujuan penelitian ini adalah untuk mengevaluasi potensi alginat sebagai pengganti plastik melalui pengujian degradasi alami, tingkat kelarutan air, dan hasil in vitro asam lambung pada edible straw yang dibuat. Hasil yang paling signifikan ditemukan pada pengujian degradasi alami, yaitu semakin tinggi kandungan E.cottonii dalam edible straw, maka straw yang dihasilkan akan semakin lemah. Kedua pengujian lainnya tidak menunjukkan hasil yang signifikan.
PROFIL ASAM AMINO DAN ASAM LEMAK IKAN LUNDU (Macrones gulio) wulandari; Susi Lestari; Mutiara Mutiara; Herpandi Herpandi; Dwi Inda Sari
Marinade Vol. 6 No. 01 (2023): 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: 10.31629/marinade.v6i01.5555

Abstract

Ikan lundu merupakan salah satu jenis ikan yang hidup di dasar perairan (demersal), termasuk ke dalam jenis catfish. Informasi kandungan gizi pada ikan merupakan hal yang sangat penting untuk dikaji. Tujuan dari penelitian ini adalah untuk menentukan komposisi asam amino, asam lemak dan mineral (kalsium dan fosfor) ikan lundu (Macrones gulio). Metode yang digunakan dalam peneilitian ini adalah eksperimental laboratorium, dengan 4 taraf perlakuan yaitu ikan utuh (whole), fillet dengan kulit, kepala, dan sirip dan tulang. Parameter yang diamati dalam kegiatan penelitian ini antara lain profile asam amino, profile asam lemak dan mineral. Hasill penelitian menunjukkan asam amino pada bagian utuh, kepala, serta tulang dan sirip tertinggi adalah glisin dan pada bagian fillet dengan kulit adalah asam glutamat. Komposisi asam amino terendah pada setiap bagian tubuh ikan sama yaitu asam amino hisitidin. Jumlah asam lemak pada preparasi utuh sebanyak 26 jenis asam lemak. Bagian fillet dengan kulit sebanyak 28 jenis asam lemak. Pada kepala sebayak 36 jenis asam lemak dan pada bagian tulang dan sirip sebanyak 38 jenis asam lemak. Kandungan Kalsium dan fosfor tertinggi terdapat pada perlakuan tulang dan sirip serta perlakuan kepala, sedangkan kandungan terendah terdapat pada perlakuan fillet daging dan kulit.

Page 2 of 2 | Total Record : 18

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