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Karakteristik Face Scrub dari Sediaan Simplisia Rumput Laut Sargassum sp Nusaibah, Nusaibah; Cempaka, Cika Issabela; Abrian, Satriya; Susanti, Oktora; Andayani, Tri Rahayu
Majalah Farmasetika Vol 9, No 1 (2024)
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/mfarmasetika.v9i1.49265

Penggunaan antioksidan sintetik seperti BHA, BHT dan TBHQ dalam pembuatan kosmetik memiliki efek memicu pertumbuhan kanker. Oleh karena itu, diperlukan agen antioksidan alami yang aman digunakan untuk kulit. Sargassum sp. adalah alga coklat yang memiliki aktivitas antioksidan yang tinggi dan dapat dimanfaatkan sebagai agen antioksidan alami untuk pembuatan face scrub. Face scrub adalah salah satu jenis kosmetik yang memiliki fungsi mengangkat sel-sel mati sehingga kulit tidak terlihat kusam. Tujuan dilakukan penelitian ini adalah untuk mengetahui formulasi terbaik dan pengaruh penambahan Sargassum sp. terhadap aktivitas antioksidan dan karakteristik face scrub. Formula yang digunakan yaitu F0 sebagai kontrol, F1 penambahan Sargassum sp. sebanyak 1%, F2 3% dan F3 5%. Pengujian yang dilakukan meliputi uji hedonik, antioksidan dengan metode FRAP, pH dan uji kelembapan. Analisis data hedonik dan kelembapan menggunakan uji Kruskal wallis dengan uji lanjut Mann Whitney-U dan pH menggunakan One way ANOVA dengan uji lanjut beda nyata terkecil (BNT). Hasil uji penelitian menunjukkan F2 merupakan formulasi terbaik dengan Nilai IC50 sebesar 652,99 ppm, pH sebesar 6,42, kelembapan 64,66% dan uji hedonik disukai terutama parameter ketampakan dan tekstur. Penambahan Sargassum sp. terbukti dapat memengaruhi nilai antioksidan, hedonik, pH dan kelembapan produk face scrub.

Proximate and Organoleptic Analysis of Crackers With The Addition of Tuna Fish Bone Meal (Thunnus sp) Nusaibah, Nusaibah; Hutabarat, Zulhasbi; Widianto, David Indra; Abrian, Satriya; Maulid, Deden Yusman; Pangestika, Widya; Arumsari, Kusuma
Agrikan Jurnal Agribisnis Perikanan Vol. 14 No. 2 (2021): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Solid waste from the tuna fish processing industry produces a very abundant amount of waste and has not been utilized properly, even though one type of waste, namely fish bones, has high proximate nutritional content. Tuna fish bone meal is one of the uses fish bone waste treatment which is suitable as additional ingredient for making crackers to add proximate value to the product. Therefore, a study was conducted to determine the proximate and organoleptic content of crackers with the addition of tuna fish bone meal. From this study, the highest organoleptic (hedonic) test results were obtained in the addition of 5% tuna fish bone meal, then proximate test was carried out with a water content value of 7.89%, ash content 23.26%, fat content 5.21%, carbohydrate content is 58.4% and protein content is 5.24%. While the crackers without the addition of tuna bone meal had a water content of 7.40%, ash content of 14.06%, fat content of 4.21%, carbohydrate content of 70.86% and protein content of 3.47%. These results indicate that the proximate content, especially protein, fat and mineral content in the crackers with the addition of tuna is higher than the crackers without the addition of tuna bone meal.

The Proximate Content of Mackerel Fish (Scomberomorus commerson) with Different Drying Methods Maulid, Deden Yusman; Putra, Ronald Septiawan; Nusaibah, Nusaibah; Abrian, Satriya; Pangestika, Widya; Arumsari, Kusuma; Yuniarti, Endah
Agrikan Jurnal Agribisnis Perikanan Vol. 14 No. 2 (2021): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Fish skin is one of kind by-products of the fillet industry and the fish processing industry. Mackerel skin has not been used optimally, although it has good economic potential and has high nutritional content. This study aims to obtain the best drying method based on the proximate content produced in mackerel fish skin chips. The drying method used are natural drying using sun dried and artificial drying method using oven dried. The parameter observed was the proximate content of mackerel chips. The proximate content was obtained using the AOAC(2005) method. The results of the proximate test on mackerel skin chips with oven drying method are: the value of water content 12.85%, ash content of 16.12%, fat content of 17.74%. Carbohydrates 24,00%, Protein content 28,91%. While the proximate value using the sun drying method contains 9.21% moisture, 6.73% ash content, 17.74% fat content, 40.66% carbohydrates, and 29.95% protein content. The best drying method is obtained by sun dried method because it gives the smallest moisture (9.21%) and the highest protein content (29.95%).

Protein Content and Physical Characteristics of Chocolate Coated Manyung Fishtick (Arius thalassinus) Abrian, Satriya; Widianto, David Indra; Iskandar, Amri; Pangestika, Widya; Maulid, Deden Yusman; Nusaibah, Nusaibah; Arumsari, Kusuma
Agrikan Jurnal Agribisnis Perikanan Vol. 14 No. 2 (2021): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Catfish (Arius thalassinus) is one of favourite consumed fish in pangandaran. It is widely used as a raw material for jambal roti salted fish. Apart from being used as salted fish, Catfish can also be processed into Fishstick which are rich in protein. The purpose of this reaserach is to determine the protein content and physical characteristic of Chocolate Coated Manyung Fishtick. Catfish meat used in the manufacture of fishstick is 0 %, 20%, 30%, 40%. The Protein contents were analysed using Kjeldahl methode. The result showed that fishtick with 40% Catfish meat has the highest protein content of 3,89%. The addition of Catfish meat had a significant effect on the characteristics of organoleptic properties. Based on hedonic testing, fishtick with the concentration of 40% fish meat is a formulation with the best acceptance to an aroma value of 7,63, a taste of 7,43 and a color of 7,17 wich indicates the spesification of the average value. The result of self life test also showed that the fishtick with concentration of 30% fish meat is the most durable according to aroma, taste, and texture analysis.

The Production of Crude Fish Oil from Trimming, Belly, and Head of Catfish (Pangasius pangasius) Pangestika, Widya; Karim, Sholekha Nur; Setiawati, Natalia Prodiana; Arumsari, Kusuma; Maulid, Deden Yusman; Nusaibah, Nusaibah; Abrian, Satriya
Agrikan Jurnal Agribisnis Perikanan Vol. 14 No. 2 (2021): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Fish oil is an extraction that comes from the tissue in fish which contains nutrients that are good for health. Catfish (Pangasius pangasius) is a type of fish that is widely cultivated in Indonesia. The oil content in catfish is quite a lot so it is suitable for use in making fish oil. Health supplements are products with the aim of maintaining, improving health as well in addition to the need for this substance. This research aims to determine the process of make fish oil, increasing the selling value of catfish as a health supplement. The test parameter in this research were to determine the free fatty acid, water content, and organoleptic content of fish oil. This research was conducted on three treatments with different types of raw materials, namely the body parts of catfish including belly, trimming and fish head. The most yield results are at fish oil with belly materials for catfish, is 35%. The water content and free fatty acids contained in fish oil in each treatment met the existing standards. From the results of observations of turbidity, color, and odor, it is known that fish oil obtained from the belly is better than fish oil from other parts.

The Production of Crude Fish Oil from Trimming, Belly, and Head of Catfish (Pangasius pangasius) Pangestika, Widya; Putri Salen, Sholekha Nur Karim; Setiawati, Natalia Prodiana; Arumsari, Kusuma; Maulid, Deden Yusman; Nusaibah, Nusaibah; Abrian, Satriya
Agrikan: Jurnal Agribisnis Perikanan Vol 14, No 2 (2021)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.14.2.488-494

Fish oil is an extraction that comes from the tissue in fish which contains nutrients that are good for health. Catfish (Pangasius pangasius) is a type of fish that is widely cultivated in Indonesia. The oil content in catfish is quite a lot so it is suitable for use in making fish oil. Health supplements are products with the aim of maintaining, improving health as well in addition to the need for this substance. This research aims to determine the process of make fish oil, increasing the selling value of catfish as a health supplement. The test parameter in this research were to determine the free fatty acid, water content, and organoleptic content of fish oil. This research was conducted on three treatments with different types of raw materials, namely the body parts of catfish including belly, trimming and fish head. The most yield results are at fish oil with belly materials for catfish, is 35%. The water content and free fatty acids contained in fish oil in each treatment met the existing standards. From the results of observations of turbidity, color, and odor, it is known that fish oil obtained from the belly is better than fish oil from other parts.

PENGARUH SUHU EKSTRAKSI IKAN GABUS (Channa striata) TERHADAP KANDUNGAN ALBUMIN DAN TINGKAT KESUKAAN UNTUK MINUMAN KESEHATAN: The Effect of Extraction Temperature of Snakehead Fish (Channa Striata) on Albumin Concentration and Sensory Preference for Healthy Drinks Products Maulid, Deden Yusman; Syaban, Rafli; Abrian, Satriya; Pangestika, Widya; Siregar, Arpan Nasri; Arumsari, Kusuma; Nusaibah, Nusaibah; Andayani, Tri Rahayu; Herry, Herry; Yuniarti, Endah
Media Teknologi Hasil Perikanan Vol. 12 No. 2 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.2.2024.47024

Snakehead (Channa striata) is widely found in open water such as rivers and swamps in Indonesia. Snakehead contains albumin which is useful for accelerating the wound healing process. The purpose of this study was to determine the best extraction temperature that can produce the highest albumin content and is preffered by panelist when applied to healthy drinks. This study consisted of three treatments, namely the extraction temperature of 60°C, 70°C, and 80°C. The parameters observed were the yield of snakehead extract, protein content of snakehead, albumin content, and the level of preference (Hedonic). The yield of snakehead extract refers to the method developed by Asikin, 2017. Protein content was tested using the Kjeldahl method, albumin content was tested using the BCG (Brom Cresil Green) method. The preference level test was based on the method developed by Rahayu (2017). The highest yield of snakehead extract was obtained at a temperature of 80°C, namely 54,6%. The highest protein content was found in the 60°C temperature treatment, which was 3,62%. The highest albumin content was found at 80°C temperature treatment, which was 0,04 g/dl. The results of the hedonic test show that there is no difference sgnificantly between treatments with the limit value is still preferred (5). Keyword: albumin, snakehead, healthy drinks, sensory Ikan gabus (Channa striata) banyak terdapat di perairan terbuka seperti sungai dan rawa yang ada di Indonesia. ikan gabus memiliki kandungan albumin yang bermanfaat untuk mempercepat proses penyembuhan luka. Tujuan dari penelitian ini adalah untuk menentukan suhu ekstraksi terbaik yang dapat menghasilkan kandungan albumin yang paling tinggi serta disukai oleh panelis ketika diaplikasikan ke minuman kesehatan. Penelitian ini terdiri dari tiga perlakuan yaitu suhu ekstraksi 60°C; 70°C; dan 80°C. Parameter yang diamati adalah rendemen ekstrak ikan gabus, kandungan protein ikan gabus, kandungan albumin, serta tingkat kesukaan (Hedonik). Rendemen ekstrak ikan gabus mengacu kepada metode yang dikembangkan Asikin, 2017. Kandungan protein di uji menggunakan metode Kjeldahl, kandungan albumin di uji dengan metode BCG (Brom Cresil Green), uji tingkat kesukaan mengacu kepada metode yang dikembangkan Rahayu (2017). Hasil rendemen ekstrak ikan gabus tertinggi didapatkan pada suhu 80°C yaitu 54,6%. Kandungan protein tertinggi terdapat pada perlakuan suhu 60°C yaitu 3,62%. Kandungan albumin tertinggi terdapat pada perlakuan suhu 80°C yaitu 0,04 g/dl. Hasil uji hedonik terhadap minuman kesehatan menunjukan bahwa tidak ada perbedaan yang signifikan antar perlakuan dengan batasan nilai masih disukai (5). Kata kunci: ekstrak albumin, ikan gabus, minuman kesehatan, sensori

Methylmercury Biosorption Activity by Methylmercury-resistant Lactic Acid Bacteria Isolated From West Sekotong, Indonesia Gasong, Beatrix T.; Abrian, Satriya; Setyabudi, Francis M.C. Sigit
HAYATI Journal of Biosciences Vol. 24 No. 4 (2017): October 2017
Publisher : Bogor Agricultural University, Indonesia

Methylmercury has been generally known as a toxic heavy metal for both human and environment. Bacterial-based bioremediation of heavy metal is suggested as an ecofriendly and low-cost bioremediation process. There was limited information regarding the role of lactic acid bacteria (LAB) as detoxification agent for methylmercury addressed for human body. West Sekotong, West Lombok, Indonesia, is one of the newly developed artisanal and small-scale gold mining site with high mercury contamination level. This present study was aimed to isolate the human origin methylmercury-resistant LAB and further evaluate their ability to absorb methylmercury. Methylmercury absorption assay was conducted in broth media. The remaining and absorbed methylmercury was measured using the gas chromatography flame ionization detector. A total of 56 methylmercury-resistant LAB isolates were isolated from 37 feces and 19 breast milk samples from 19 volunteers in West Sekotong. Of them, 10 isolates were further selected based on several basic probiotic characteristics and subjected to methylmercury removal assay. The selected isolates showed different methylmercury absorption ability ranged between 17.375 and 51.597 μg/g of wet mass of cell after incubated for 24 hours. Two isolates from feces showing the best removal activity were identified as Enterococcus durans and one isolates from breast milk as Enterococcus faecium based on the sequences of 16s rDNA.

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