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All Journal Sains Akuakultur Tropis : Indonesian Journal of Tropical Aquaculture Jurnal Teknologi Hasil Pertanian
Suryaningtyas, Indyaswan Tegar
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Agriculture, Biological Sciences & Forestry

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Peppermint Oil Administration Can Stabilizes Blood Glucose and Improves Survival of Bonylip Barb in Closed Transportation System Azizah, Latifah Nur Reza; Harwanto, Dicky; Nurhayati, Dewi; Suryaningtyas, Indyaswan Tegar
Sains Akuakultur Tropis : Indonesian Journal of Tropical Aquaculture Vol 9, No 2 (2025): SAT edisi September
Publisher : Departemen Akuakultur FPIK UNDIP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/sat.v9i2.29321

Abstract

Transportation of Bonylip barb fish is important for supports the production of cultivation and economic markets distribution. The high mortality of Bonylip barb seeds is an problem for Bonylip barb fish farmers. An addition of peppermint oil (Mentha piperita L.) attempts to suppress respiratory response and minimize mortality. The purposes the research was to test the effect of peppermint oil on Bonylip barb seeds and find out the best dosage of peppermint oil on Bonylip barb seeds. The research design is Completely Randomized Design consisting of 4 treatments and 3 replications, i.e. A (0 mL/L); B (0.1 mL/L); C (0.2 mL/L); and D (0.3 mL/L). This study used Bonylip barb seeds (3.33 ± 0.58 g) with density of 20 fish/L. Research procedures included seed preparation and acclimatization, fasting, adding peppermint oil, packaging, fish transportation for 8 hours, and rearing for 7 days. The results showed that peppermint oil had a significant effect on induction time, recovery time, blood glucose after transportation and maintenance, and survival life of Bonylip barb seeds.  The best dose of peppermint oil was shown by 0.1 mL/L, which produced an induction time of 8.14 ± 5.07 minutes and a sedative time of 11.54 ± 2.60 minutes; fish blood glucose after transportation and maintenance was 68.33 ± 3.06 mg/dL and 64.67 ± 0.58 mg/dL, and the survival rate of 88.33 ± 5.77%. Result of this research is expected to provide essential guidance for fish farmers during the transportation of Bonylip barb, helping to enhance the safety and well-being of the fish throughout the shipping process
PROTEIN CONTENT AND COLOR OF GREEN MACROALGAE Ulva lactuca (L.) ON SOAKING TIME AND DRYING METHOD Sefrienda, Ardiba Rakhmi; Novianty, Hilda; Jasmadi, Jasmadi; Suryaningtyas, Indyaswan Tegar; Poeloengasih, Crescentiana Dewi; Kumayanjati, Bayu; Permadi, Sandi; Setyono, Dwi Eny Djoko
Jurnal Teknologi Hasil Pertanian Vol 15, No 2 (2022): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v15i2.59721

Abstract

The green macroalgae Ulva lactuca (L.) is a potential alternative protein source. This study investigates the effect of soaking and different drying methods on the protein and color quality of U. lactuca. Moisture and ash content, color, and protein content, i.e., crude protein, in vitro protein digestibility, and protein solubility of the seaweed were determined. In its conduct, fresh U. lactuca was soaked in fresh water for various soaking times (0, 1, 2, and 3 h). Soaking U. lactuca with the highest protein digestibility was selected for further drying method investigation, i.e., sun-drying, shade-drying, and oven-drying at 40°C. The results reveal that soaking treatment did not affect protein quality significantly, but there was a significant effect of soaking treatment on the ash content and color quality of U. lactuca. Among the drying method, sun drying and oven drying resulted in higher in-vitro protein digestibility and protein solubility compared to shade drying.  
Co-Authors Azizah, Latifah Nur Reza Bayu Kumayanjati Dewi Nurhayati Dicky Harwanto Dwi Eny Djoko Setyono, Dwi Eny Djoko Jasmadi Jasmadi, Jasmadi Novianty, Hilda Permadi, Sandi Poeloengasih, Crescentiana Dewi Sefrienda, Ardiba Rakhmi