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Screening of Antibacterial MDR derived from Sponge Associated Fungus of Riung Water, Nusa Tenggara Timur Khoeruddin Wittriansyah; Agus Trianto; Sekar Widyaningsih; Ocky Karna Radjasa; Rudhi Pribadi
ILMU KELAUTAN: Indonesian Journal of Marine Sciences Vol 21, No 4 (2016): Ilmu Kelautan
Publisher : Marine Science Department Diponegoro University

Marine sponge-associated fungi are the sources of bioactive compounds with various pharmacologicals potency. This study aimed to isolate the sponge-associated fungi as the producer of the MDR anti-bacterial compounds. The associated fungi were isolated from the sponges collected from Riung water, Nusa Tenggara Timur. Five of the best isolates were cultured on MEA to obtain the methanolic extract for further studies. The antagonistic test was conducted using overlay method towards the MDR Staphylococcus aureus and Escherichia coli. A total of 33 fungi were isolated from 19 sponge specimens. The antagonistic test showed that 19 isolates were active against both S. aureus and E. coli, and 13 of them were merely active against one of the bacteria. However, only five isolates have strong activity against one or both of the bacteria. The KN-15-3 had the strongest activity against S. aureus (18.75±0.777mm) and E. coli (15.10±0.141mm) at the concentration of 400 μg.disc-1 so it can be developed further as a source of drug candicate. Keywords: Fungi symbiont, Sponges, MDR Antibacterial, Staphylococcus aureus, Escherichia coli.

Karakterisasi Kitin Dan Kitosan Emerita sp. Dari Pantai Pesisir Widarapayung, Cilacap, Jawa Tengah Khoeruddin Wittriansyah; Murni Handayani; Dhio Dirgantara
Jurnal Ilmiah Samudra Akuatika Vol 2 No 1 (2018): Jurnal Ilmiah Samudra Akuatika
Publisher : Fakultas Pertanian Universitas Samudra

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (788.17 KB)

Salah satu sumberdaya perikanan khas Kabupaten Cilacap adalah yutuk (Emerita sp.) Atau undur-undur laut. Yutuk masuk ke dalam golongan krustase dan dapat dijumpai di pantai pesisir Cilacap. Yutuk biasanya dimanfaatkan sebagai olahan rempeyek atau umpan pada saat memancing. Salah satu pemanfaatan Emerita sp. Yang dapat diuji cobakan adalah dengan mengolahnya menjadi kitin dan kitosan. Tujuan penelitian ini adalah mengisolasi kitin dan kitosan yutuk (Emerita sp.) Yang di diperoleh dari pesisir pantai Widarapayung, Cilacap. Kitin dan kitosan kemudian dianalisa karakteristiknya meliputi: Analisa kadar air, kadar abu, lemak kasar, protein kasar, kadar serat kasar (kabohidrat), dan derajat deasetilisasi menggunakan FTIR. Hasil penelitian menunjukan kadar tepung kitin seberat 18,87 gr (18,87%) dan tepung kitosan 1,0088 gr (5,34%.). Hasil uji proksimat kitin Emerita sp: kadar air (7,25%); kadar abu (6,09%); lemak kasar (0,91%); protein kasar (35,29%), dan; kadar serat kasar (51,92%), sedangkan untuk kitosan Emerita sp adalah : kadar air (12,14%); kadar abu (3,44%); lemak kasar (0,99%); protein kasar (33,51%), dan; kadar serat kasar (39,66%). Derajat deasetilisasi kitin Emerita sp. Sebesar 66.4% dan untuk kitosan sebesar 94.3%. Hasil menunjukkan bahwa Emerita sp. Dapat dijadikan sebagai kitin dan kitosan.

EFFECT OF ADDITION OF CARRAGEENAN CONCENTRATION ON QUALITY OF BREADFRUIT (Artocarpus atili) AND CANNABIS (Canna edulis) WET NOODLES Ari Kristiningsih; Khoeruddin Wittriansyah; Sari Widya Utami; Santi Purwaningrum
Jurnal Agroindustri Vol 12, No 1 (2022)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.12.1.39-47

Excessive consumption of gluten can cause disturbances in the digestive system and can increase intestinal permeability. Breadfruit flour is an alternative in making wet noodles other than wheat flour which is low in gluten. Breadfruit flour which is processed into wet noodles has low adhesion and protein content.Canna flour and carrageenan were used to improve adhesion and squid ink and eggs were used to increase the protein content of breadfruit noodles. This study aimed to determine the effect of adding carrageenan with different concentrations on breadfruit noodles. The ratio of addition of carrageenan in this research was 0%,1%, 3%, 4%, and 5%. Carrageenan in breadfruit noodles causes the noodles break more easily than noodles without the addition of carrageenan. The use of eggs and squid ink on breadfruit noodles increased the protein content of noodles by ± 1.1%.The results of the proximate analysis of breadfruit noodles as a whole still do not reach the SNI standard for wet noodles.

Aplikasi Kitosan Emerita sp. Sebagai Bahan Pengawet Alternatif pada Ikan Belanak (Mugil cephalus) [Chitosan Emerita sp. as a Preservative Alternative in Mugil cephalus] Khoeruddin Wittriansyah; Soedihono Soedihono; Dodi Satriawan
Jurnal Ilmiah Perikanan dan Kelautan Vol. 11 No. 1 (2019): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v11i1.12458

AbstrakEmerita sp. dapat diolah kitosan sebagai alternatif bahan pengawet ikan. Tujuan penelitian ini adalah untuk mengetahui aktivitas kitosan Emerita sp. dalam menghambat pertumbuhan mikroorganisme pembusuk pada ikan sehingga dapat digunakan sebagai bahan pengawet alternatif. Sampel Emerita sp. diperoleh dari pesisir pantai Widarapayung,Cilacap. Karakteristik kitosan Emerita sp. dianalisa melalui uji FTIR dan uji proksimat. Aktivitas kitosan Emerita sp. sebagai pengawet ikan, dianalisa melalui uji organoleptik dan uji Total Plate Count (TPC). Ikan belanak direndam dalam larutan kitosan Emerita sp. pada konsentrasi 0,5%, 1,5%, dan 2%. Lama waktu perendaman yaitu 15 menit, 30 menit dan 60 menit. Pengamatan kemunduran mutu dilakukan pada jam ke 0, 10, 15 dan ke 24. Kontrol menggunakan asam asetat 1% dengan perendaman selama 15 menit. Hasil penelitian menunjukkan Nilai Derajat Deasetilisasi (DD) kitosan Emerita sp. adalah 92,5%. Hasil terbaik uji organoleptik ditunjukan pada kosentrasi kitosan 0,5 % dengan lama perendaman selama 60 menit dibandingkan kontrol. Uji (TPC) menunjukkan ikan dengan perendaman kitosan Emerita sp. 2% selama 60 menit, memiliki jumlah bakteri lebih rendah (2,7x106) daripada kontrol (3,2 x106). Bedasarkan hasil uji TPC dan Organoleptik, kitosan Emerita sp. memiliki aktivitas penghambat pertumbuhan mikroorganisme sehingga dapat digunakan sebagai alternatif bahan pengawet.AbstractEmerita sp. can be processed into chitosan as an alternative to fish preservatives. The purpose of this study was to determine chitosan from Emerita sp. in inhibiting the growth of decomposing microorganisms in fish so it can be used as alternative preservatives. Emerita sp. was obtained from the coast of Widarapayung, Cilacap. Characteristics of chitosan from Emerita sp. was analyzed through FTIR profileand proximate content. The activity of chitosan from Emerita sp. as a fish preservative, analyzed through organoleptic and total plate count (TPC) test. Bluespot mullet fish was soaked in chitosan from Emerita sp. at concentrations of 0.5%, 1.5%, and 2%. Soaking process took was 15, 30 and 60 minutes. Observations on fish decay was conducted at the hour of 0, 10, 15 and 24. Control used 1% of acetic acid with soaking process for 15 minutes. The results of the study showed that the degrees of deacetylization (DD) chitosan from Emerita sp. is 92.5%. The best results of organoleptic were shown on 0.5% chitosan concentration with 60 minutes soaked time compared to controls. TPC shows fish with the soaking process in chitosan Emerita sp. 2% for 60 minutes, having a lower number of bacteria (2,7x106) than the control (3,2 x106). Based on the results of the TPC and organoleptic test, chitosan Emerita sp. has activity inhibiting the growth of microorganisms so that it can be used as an alternative preservative.

Integrasi Budidaya Tanaman Kangkung (Ipomea Aquatica Forsk) dan Ikan Nila Menggunakan Internet of Things Murni Handayani; Arif Sumardiono; Khoeruddin Witriansyah; Fadillah
Infotekmesin Vol 15 No 1 (2024): Infotekmesin: Januari, 2024
Publisher : P3M Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/infotekmesin.v15i1.2160

Aquaponics is an application of a sustainable agricultural system by integrating the cultivation of plants and fish at one time. Water availability in plant commodities and water is optimized in aquaponic cultivation systems. Several parameters that can determine the level of success of cultivating an aquaponic system include water pH, water temperature, TDS, and water level. The process of monitoring and controlling several important parameters in cultivation can be done conventionally, but it is less effective and efficient because the cultivator has to check and measure the parameters every time. Therefore, as time goes by, and technology becomes more sophisticated, a control and monitoring system is designed. several parameters such as water pH, water temperature, TDS, and water level based on the Internet of Things (IoT) to support the success of the aquaponics system by monitoring environmental conditions using a laptop/smartphone at that time. Based on the test results, it was found that aquaponics in an indoor environment is successful - the air conditioner has a water temperature below 250C, the water pH shows 7pH and the average nutrient in the water shows 214.5 ppm. Based on this, kale plants in the stem grow quickly while leaf growth is very stunted. At temperatures smaller than 25 0C pomfret fish only survive for 2 weeks but tilapia fish can survive and not die in these environmental conditions. The length of the tilapia fish for 6 weeks has increased by 5 cm from its original length

Potensi Serat Pelepah Nipah Sebagai Bahan Baku Binderless Fiberboard Kristiningsih, Ari; Wittriansyah, Khoeruddin; Ariawan, Radhi
Infotekmesin Vol 16 No 1 (2025): Infotekmesin: Januari 2025
Publisher : P3M Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/infotekmesin.v16i1.2507

Fiberboard uses a lot of agro-industry waste materials combined with synthetic adhesives containing formaldehyde. The weakness of this adhesive is that it can cause health problems such as cancer and eye irritation. Lignin has properties and content similar to formaldehyde. Nipah has lignin and cellulose content that can be developed into binderless fiberboard. The purpose of this study was to analyze the potential of Nipah frond fiber to make a binderless fiberboard. The characteristics of fiberboard that will be explored include density and water content. Nipah frond binderless fiberboard is made using a press machine with a pressure of 50 bar, and a temperature of 100oC for 20 minutes. The density between 0.46-0.52 which is by the requirements of SNI 03-2105-2006 and the water content of 5.98% - 7.70% is also by the requirements of JIS 5908: 2003 and SNI 03-2105-2006. Based on these results, it can be concluded that Nipah fronds can be used as raw material for binderless fiberboard.

ANALISA PROKSIMAT TEPUNG DARI BERBAGAI BAGIAN TUBUH CUMI (LOLIGO SP) Wittriansyah, Khoeruddin; Kristiningsih, Ari
Science Technology and Management Journal Vol. 4 No. 1 (2024): Januari 2024
Publisher : Fakultas Sains dan Teknologi, Universitas Nasional Karangturi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53416/stmj.v4i1.191

Squid (Loligo sp) is a potential fishery commodity in Indonesia.Squid consumption in Indonesia is dominated by fresh squid product. There are not many diversified squid products. The flouring process is one form of diversification of squid product.Squid flour can be used as processed food such as cakes or as an additional flavoring to food. The quality of flour is determined by the proximate content of the flour. This research aims to determine the nutritional content through proximate analysis of squid flour. Squid flour is processed from the head, body, and ink of squid. The squids body parts are cleaned, weighed, and then dried in an oven. The next procedures is proximate analysis. The results showed that the highest protein content was found in squid body flour (68.98%), and the lowest was in squid ink flour (50.87%). The highest fat content was found in squid head flour (4.91%) and the lowest in squid ink flour (2.59%). The highest water content was found in squid ink flour, 15.32 (%) and the lowest in squid body flour (3.22%).

Potensi Serat Pelepah Nipah Sebagai Bahan Baku Binderless Fiberboard Kristiningsih, Ari; Wittriansyah, Khoeruddin; Ariawan, Radhi
Infotekmesin Vol 16 No 1 (2025): Infotekmesin: Januari 2025
Publisher : P3M Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/infotekmesin.v16i1.2507

Fiberboard uses a lot of agro-industry waste materials combined with synthetic adhesives containing formaldehyde. The weakness of this adhesive is that it can cause health problems such as cancer and eye irritation. Lignin has properties and content similar to formaldehyde. Nipah has lignin and cellulose content that can be developed into binderless fiberboard. The purpose of this study was to analyze the potential of Nipah frond fiber to make a binderless fiberboard. The characteristics of fiberboard that will be explored include density and water content. Nipah frond binderless fiberboard is made using a press machine with a pressure of 50 bar, and a temperature of 100oC for 20 minutes. The density between 0.46-0.52 which is by the requirements of SNI 03-2105-2006 and the water content of 5.98% - 7.70% is also by the requirements of JIS 5908: 2003 and SNI 03-2105-2006. Based on these results, it can be concluded that Nipah fronds can be used as raw material for binderless fiberboard.

Karakteristik Fisikokimia Serbuk Tinta Cumi yang Dikeringkan dengan Oven Kristiningsih, Ari; Wittriansyah, Khoeruddin; Sodikin, Jenal; Fadlilah, Ilma
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 18, No 2 (2023): Desember 2023
Publisher : Politeknik - Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v18i2.942

Tinta cumi merupakan limbah sampingan dari cumi-cumi yang belum termanfaatkan dengan baik. Pemanfaatan tinta cumi masih terbatas pada produk segar, yang mengakibatkannya tidak bisa disimpan dalam waktu yang lama. Sehingga diperlukan olahan lanjutan untuk memperpanjang masa simpan seperti dijadikan dalam bentuk serbuk. Tujuan penelitian ini adalah untuk mengetahui karakteristik fisikokimia tinta cumi yang telah diawetkan dalam bentuk serbuk. Metode penelitian yang digunakan pada penelitian ini adalah deskriptif eksploratif dengan melakukan pengamatan pada serbuk tinta cumi. Pengamatan dilakukan dengan melakukan analisis proksimat, analisis SEM-EDX dan analisis FT-IR. Kandungan lemak dan protein serbuk tinta cumi memiliki nilai lebih rendah dibandingkan dengan bagian tubuh lainya. Analisis SEM-EDX menunjukan bahwa serbuk tinta cumi memiliki bentuk yang tidak beraturan dengan unsur penyusun utama C, N dan O. Hasil analisis FT-IR menunjukan bahwa gugus fungsi yang terdapat di dalam serbuk tinta cumi adalah gugus fungsi fenolik (O-H) dan amina (N-H) yang berpotensi menjadi senyawa antibakteri dan juga antioksidan.Kata Kunci : ABSTRACTSquid ink is a byproduct of squid that has not been utilized properly. Despite its potential, the use of squid ink is still limited to fresh products, which means it cannot be stored for a long time. Therefore, further processing is needed to extend the shelf life, such as making it into powder form. The objective of this study is to determine the physicochemical characteristics of squid ink that has been preserved in powder form. The research method used is exploratory descriptive by observing the squid ink powder. Proximate analysis, SEM-EDX analysis, and FT-IR analysis were carried out to observe the powder. The fat and protein content of squid ink powder is lower compared to other body parts. SEM-EDX analysis shows that squid ink powder has an irregular shape with the main constituent elements of Carbon, Nitrogen, and Oxygen. The results of FT-IR analysis show that squid ink powder contains functional groups of phenolic (O-H) and amine (N-H), which have the potential to be an antibacterial compound and an antioxidant.

Pemanfaatan Bak Depurasi Yutuk (Undur – Undur Laut) di Desa Widarapayung Wetan Sebagai Upaya Menjaga Keamanan Pangan Kristiningsih, Ari; Wittriansyah, Khoeruddin; Purwaningrum, Santi; Prasetya, Nur Wachid Adi; Wanti, Linda Perdana; Hastuti, Hety Dwi; Ariawan, Radhi; Sarihidaya, Nur Akhlis
Abdi Panca Marga Vol 4 No 1 (2023): Jurnal Abdi Panca Marga Edisi Mei 2023
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LPPM) Universitas Panca Marga Probolinggo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51747/abdipancamarga.v4i1.1309

Yutuk, which is also known as undur - undur laut, is a typical souvenir from Widarapayung Wetan beach. The handling of yutuk before consumption by community groups processing yutuk is still in a simple way by soaking it in a bucket or tub. Depuration of yutuk or shellfish makes the dirt contained in the organs of the body come out and can reduce the heavy metal content contained therein. This Community Service activity aims to increase the education of yutuk processing groups to use the depuration method with a special yutuk tub with a recirculation system that uses natural filters such as ginger coral, zeolite and activated charcoal. The Community Service activity stage begins with interviews and field observations and then continues with a Focus Group Discussion (FGD) and then implements a yutuk depuration tub for the yutuk processing group in Widarapayung Wetan village. Through Community Service activity, the yutuk processing community groups are equipped with good and correct depuration techniques so that they can be achieved properly and the community can consume them safely and comfortably.

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