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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Narra J
Sinurat, Ellya
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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Effect of Hydrolyzed Fucoidan from The Brown Seaweed Sargassum Binderi Sonder Towards Human Breast Cancer T47d Cell Lines Sinurat, Ellya; Saepudin, Endang; Qosthalani, Fildzah Alfita
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 12, No 2 (2017): August 2017
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (440.127 KB) | DOI: 10.15578/squalen.v12i2.275

Abstract

Fucoidan, a sulfated heteropolysaccharide, consists of L-fucose and sulfate ester groups as the main component. Over the past three decades, fucoidan structures and bioactivities have been widely studied. The chemical components (fucose, galactose, small monosaccharides and also the sulfate) and the molecular weights of fucoidans from different brown seaweed species produce different characteristics and structures of fucoidan. The activity of fucoidan against cancer cells has been reported to be affected strongly by their sulfate content and molecular weight. Low-molecular-weight fucoidans tend to have higher solubility and easily penetrate into cancer cells. The objective of this study was to investigate the effect of hydrolyzed of fucoidan on its anti cancer activity againts the breast cancer T47D cells. In this study, the fucoidan from the brown seaweed Sargassum binderi Sonder was extracted using 0.1 N HCl and was depolymerized by acid hydrolysis at various times and concentrations. Result showed that fucoidan hydrolyzed with 1 M trifluoroacetic acid (TFA) for 1.5 hours reached the maximum depolymerization process and resulted in the decrement of molecular weight from 785.12 kDa to 5.79 kDa as well as sulfate content from 18.63% to 8.69%. The IC50 values of  fucoidan and low molecular weight fucoidan against the breast cancer T47D cells were 60.03 mg/mL and 182.34 mg/ respectively. This result indicated that the sulfate content of fucoidan probably affected its anticancer bioactivities. 
Green algae Caulerpa racemosa compounds as antiviral candidates for SARS-CoV-2: In silico study Tassakka, Asmi CMAR.; Iskandar, Israini W.; Juniyazaki, Andi BA.; Zaenab, St; Alam, Jamaluddin F.; Rasyid, Haerani; Kasmiati, Kasmiati; Sinurat, Ellya; Dwiany, Fenny M.; Martien, Ronni; Moore, Abigail M.
Narra J Vol. 3 No. 2 (2023): August 2023
Publisher : Narra Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52225/narra.v3i2.179

Abstract

Green algae (Caulerpa racemosa) are known to contain bioactive compounds which are hypothesized to have antiviral activities against severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), the causative agent of coronavirus disease 2019 (COVID-19) pandemic. The aim of this study was to analyze the anti-SARS-CoV-2 potential of compounds extracted from the green alga Caulerpa racemosa using in silico analysis. The extract was obtained through maceration with 96% ethanol and the compounds present in the extract were identified through gas chromatography-mass spectroscopy (GC-MS). The binding affinities were analyzed in silico using the PyRx application and visualized in the PyMOL software. GC-MS analysis of Caulerpa racemosa extract showed 92 spectral peaks, each of which was assigned to a bioactive compound. Of the six compounds with a strong binding affinity, n-[1-(1-adamantan-1-yl-propyl)-2,5-dioxo-4-trifluoromethyl-imidazo lidin-4-yl] 4-methoxy-benzamide had the lowest score (-8.1 kcal/mol) against the SARS-CoV-2 3C-like protease binding site, similar with that of remdesivir. The molecular dynamics calculations demonstrated that root means square deviation values of the selected inhibitors remained stable throughout a 15-nanosecond simulation. In conclusion, the in silico analysis suggests that Caulerpa racemosa extract is a potential antiviral candidate against SARS-CoV-2.
PHYSICAL PROPERTIES OF CHINESE HERRING (Hilsentoli sp.) LEATHER TANNED WITH CHROME AND RETAINED WITH SYNTHETIC AGENT Suryaningrum, Th. Dwi; Nuridha, Ahmad; Sinurat, Ellya; Basmal, Jamal; Ariyani, Farida; Utomo, Bagus Sediadi Bandol; Kusumawati, Rinta; Prodiana, Natalia; Supriyanto, Agus; Mardiyana, Indri; Ikasari, Diah
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 20, No 2 (2025): August 2025
Publisher : :Agency for Marine and Fisheries Research and Human Resources, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.950

Abstract

When the scales of Chinese herring (Hilsentoli sp.), like those of snakes or monitorlizards, are tanned, they exhibit a unique scaly texture with an attractive natural pattern. This study aimed to evaluate the physical properties of Chinese herring skin tanned with chrome and retained with a synthetic agent. The treatments consisted of a combination of chrome and tanning agents at various concentrations, ie. Chrome (C) 6% and tanning agent (S) 0% (C6S0), Chrome 8% and tanning agent 0% (C8S0), Chrome 10% and tanning agent 0% (C10S0), Chrome 6% and tanning agent 4% (C6S4), Chrome 8% and tanning agent 4% (C8S4), Chrome 10% and tanning agent 4% (C10S4), Chrome 6% and S 6% (C6S6), Chrome 8% and S 6% (C8S6), and Chrome 10% and tanning agent 6% (C10S6). Observations were conducted based on descriptive sensory, physical, and chemical tests, identification of functional groups of the leather, and morphology analysis of the skin leather. The results showed that a combination of chrome and synthetic tanning produced leather with a denser and fuller texture than leather tanned with the chrome tanning agent. C10S6 treatment produced the best physical properties of tanned skin of Chinese herring in terms of its high tensile strength, tear strength, stitch strength, and shrinkage temperature, along with the lowest elongation. The values are well within the Indonesian standard of SNI 0253:2009 for leather with fancy motifs on finished leather goods. The analysis of the cross-section of skin at various treatments using Scanning Electron Microscope (SEM) analysis indicates that retanning with synthetic tanning agents strengthened the collagen matrix, producing denser, more compact structures. This density is caused by the presence of collagen compound bonds and synthetic tanning materials, such as phenol and formaldehyde, which were detected as 2,4-dimethyl phenol in the Raman spectra shift at 208, 35 – 2445.87 cm -1 .
Komposisi Kimia, Profil Asam Amino dan Kualitas Protein Caulerpa lentillifera Hasil Budidaya pada Wadah Terkontrol Iskandar, Nopa Aris; Santoso, Joko; Uju, Uju; Sinurat, Ellya
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 19, No 1 (2024): Juni 2024
Publisher : Politeknik - Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v19i1.977

Abstract

Komposisi kimia dan asam amino C. lentillifera dipengaruhi oleh beberapa faktor eksternal, di antaranya suhu, nutrien, kualitas air, musim, geografi, cuaca, dan lingkungan atau tempat tumbuh. C. lentillifera seperti makroalga lainnya, memiliki kemampuan untuk mengakumulasi nutrien bahkan senyawa antropogenik dari lingkungan yang kemudian dimanfaatkan untuk aktivitas fisiologinya. Komposisi nutrisi rumput laut dari lingkungan yang berbeda menarik untuk dikaji. Tujuan dari penelitian adalah untuk mengevaluasi komposisi kimia dan asam amino C. lentillifera dari hasil budidaya dan mengestimasi kualitas proteinnya kemudian dibandingkan dengan C. lentillifera hasil alam. Budidaya C. lentillifera dilakukan pada wadah terkontrol selama 40 hari. Parameter yang dianalisis meliputi identifikasi morfologi, proksimat, profil asam amino menggunakan HPLC dan kualitas protein menggunakan pendekatan indeks asam amino esensial (EAAI) dan rasio efisiensi protein (P-PER). Hasil penelitian menunjukkan C. lentillifera budidaya dalam wadah terkontrol memiliki komposisi mineral yang lebih tinggi daripada C. lentillifera hasil alam, sedangkan kandungan protein, lemak, air, dan karbohirat pada C. lentillifera hasil budidaya lebih kecil dibandingkan C. lentillifera hasil alam. C. lentillifera hasil budidaya memiliki total kandungan asam amino (esensial dan non esensial) yang rendah dibandingkan hasil alam. Berdasarkan evaluasi kualitas protein, C. lentillifera hasil budidaya dalam wadah terkontrol dan hasil alam menghasilkan protein berkualitas sangat baik. Asam amino pembatas untuk C. lentillifera hasil budidaya dalam wadah terkontrol adalah triptofan sedangkan asam amino pembatas untuk C. lentillifera hasil alam adalah metionin dan sistein. AbstractThe chemical and amino acid composition of C. lentillifera is influenced by several external factors such as temperature, nutrients, water quality, season, geography, weather, and the environment or location where it grows. C. lentillifera, like other macroalgae, can accumulate nutrients and even anthropogenic compounds from environment and use them for their physiological activities. Therefore, the nutritional composition of seaweeds under different conditions is an interesting research topic. This study aimed to evaluate the chemical and amino acid composition of C. lentillifera from cultivated products, estimate the quality of the resulting protein, and compare it with that of C. lentillifera from wild-stock products. C. lentillifera was cultivated in controlled containers for 40 d. The parameters analyzed included identification of morphology, proximate amino acids using HPLC, and protein quality using the essential amino acid index (EAAI) and protein efficiency ratio (P-PER) approaches. The results of the research showed that cultivated C. lentillifera in controlled containers had a higher mineral composition than wild-stock C. lentillifera, while the protein, fat, water and carbohydrate content of cultivated C. lentillifera was lower than wild-stock C. lentillifera. C. lentillifera from cultivation has a lower total amino acid content (essential and non-essential) compared to wild-stock products. Based on protein quality evaluation, C. lentillifera cultivated in controlled containers and wild stock products produced very high-quality protein. The limiting amino acid for C. lentillifera cultivated in controlled containers is tryptophan, whereas the limiting amino acids for C. lentillifera from wild stock products are methionine and cysteine.
Optimasi formula nori like product dari Ulva spp., Gracilaria sp. dan gliserol menggunakan metode mixture design : Optimization of nori like product formulation from Ulva spp., Gracilaria sp., and glycerol using mixture design method Sihono, Sihono; Sinurat, Ellya; Fateha, Fateha; Supriyanto, Agus; Suryaningrum, Theresia Dwi; Nurhayati, Nurhayati; Fransiska, Dina; Utomo , Bagus Sediadi Bandol; Subaryono, Subaryono; Sedayu, Bakti Berlyanto; Waryanto, Waryanto; Nurjanah, Nurjanah; Ramadhan, Wahyu; Fadillah, Hafidz Maulana; Muzayyanah, Alief Laily
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 26 No. 3 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26 (3)
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.v26i3.48337

Abstract

Nori merupakan produk olahan rumput laut Phorphyra spp. yang berbentuk lembaran kering dan memiliki cita rasa khas. Nori kaya akan protein dan disukai konsumen. Tingkat konsumsi nori di Indonesia yang tinggi berdampak pada nilai impor nori yang meningkat tiap tahunnya. Rumput laut Phorphyra spp. sebagai bahan baku nori hanya tumbuh di perairan sub tropis. Pengembangan nori dari rumput laut lokal Indonesia perlu dilakukan untuk mengurangi ketergantungan produk impor dan meningkatkan nilai tambah rumput laut local. Tujuan penelitian adalah untuk menentukan formula terbaik nori like product dari Ulva spp, Gracilaria sp., dan gliserol menggunakan metode mixture design berdasarkan mutu fisik dan sensori. Penelitian dilakukan dalam 4 tahap, yaitu pembuatan rancangan formulasi nori dengan Design Expert 13® dan penentuan respon, pembuatan nori, analisis respon yang ditentukan, dan optimasi formula yang direkomendasikan. Hasil penelitian menunjukkan bahwa pada respon sifat fisik, komposisi Ulva spp, Gracilaria sp., dan gliserol serta interaksi antar komponen tidak memengaruhi nilai ketebalan nori, namun secara signifikan memengaruhi nilai kuat tarik dan pemanjangan. Hasil respon terhadap nilai sensori, komposisi Ulva spp, Gracilaria sp., dan gliserol serta interaksi antar komponen tidak memengaruhi nilai warna, kenampakan, dan aroma, namun secara signifikan memengaruhi nilai tekstur dan rasa. Komposisi Ulva spp, Gracilaria sp., dan gliserol serta interaksi antar komponen tidak memengaruhi nilai warna kecerahan (L*), namun secara signifikan memengaruhi nilai redness (a*) dan yellowness (b*). Formula nori like product terbaik adalah Ulva spp 26,9%, Gracilaria sp. 4,9%, dan gliserol 2,2%.
Karakterisasi nori-like product berbasis rumput laut lokal Indonesia dengan variasi penyalut: Characterization of nori-like product based on local Indonesian seaweed with variations of coating Anggraeni Saputri, Sindi; Sinurat, Ellya; Prasetiyo, Himawan; Setyo Sasongko, Agung; Fateha, Fateha; Dwi Cahyadi, Ferry; Beni Rouf, Ahmad; Yulda, Yulda; Sihono, Sihono; Choerun Nissa, Rossy; Hidayat, Hidayat
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 5 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(5)
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.v27i5.53534

Abstract

Nori merupakan makanan kering berbahan baku rumput laut Porphyra sp. Ketertarikan masyarakat terhadap nori berdampak pada nilai impor produk nori yang meningkat setiap tahunnya. Ketersediaan rumput laut Porphyra sp. sebagai bahan baku nori terbatas. Oleh karena itu, diperlukan bahan baku alternatif pengganti Porphyra sp. dalam pembuatan nori. Rumput laut yang melimpah di perairan Indonesia dan berpotensi sebagai bahan baku nori, di antaranya Ulva lactuca, Gracilaria sp., dan Euchema spinosum. Pemanfaatan rumput laut lokal menjadi produk nori memerlukan tambahan bahan sebagai penyalut. Tujuan penelitian ini adalah menentukan penyalut terbaik dalam pembuatan nori berdasarkan karakteristik sifat sensori dan nilai proksimat. Penelitian menggunakan metode eksperimen dengan rancangan acak lengkap (RAL) dengan perbedaan variasi penyalut nori-like product. Penelitian dilakukan tiga tahap, yaitu preparasi rumput laut, pembuatan nori, dan proses penyalutan nori. Hasil penelitian menunjukkan nilai organoleptik produk nori dengan penyalut 100% tapioka (F2) lebih disukai panelis dengan nilai rata-rata organoleptik warna 7,89%, tekstur 7,27%, ketampakan 8,42%, aroma 8,02%, rasa 7,84%, dan keseluruhan 7,89%. Variasi penyalut meningkatkan nilai sensori kerenyahan produk nori berbahan rumput laut lokal. Hasil analisis karakteristik kimia menunjukkan bahwa produk nori U. lactuca, Gracilaria sp., dan Eucheuma spinosum dengan variasi penyalut berbeda mempunyai nilai yang berbeda pula. Nori F2 memiliki kandungan protein 8,82%, lemak 20,16%, air 10,31%, abu 12,43%, dan karbohidrat 48,28%. Produk nori rumput laut U. lactuca, Gracilaria sp. dan Eucheuma spinosum dengan variasi penyalut layak untuk dikembangkan lebih lanjut sebagai produk komersial dari rumput laut lokal.
Co-Authors Agus Supriyanto Alam, Jamaluddin F. Anggraeni Saputri, Sindi Bagus Sediadi Bandol Utomo, Bagus Sediadi Bandol Beni Rouf, Ahmad Choerun Nissa, Rossy Dwi Cahyadi, Ferry Dwiany, Fenny M. Endang Saepudin, Endang Fadillah, Hafidz Maulana Farida Ariyani Fateha, Fateha Fransiska, Dina Haerani Rasyid, Haerani Hidayat Hidayat Ikasari, Diah Iskandar, Israini W. Iskandar, Nopa Aris Jamal Basmal, Jamal Joko Santoso Juniyazaki, Andi BA. Kasmiati Kasmiati Mardiyana, Indri Martien, Ronni Moore, Abigail M. Muzayyanah, Alief Laily N. Nurjanah Nurhayati Nurhayati Nuridha, Ahmad Prasetiyo, Himawan Prodiana, Natalia Qosthalani, Fildzah Alfita Rinta Kusumawati, Rinta Sedayu, Bakti Berlyanto Setyo Sasongko, Agung Sihono Sihono Subaryono Subaryono, Subaryono Suryaningrum, Theresia Dwi Tassakka, Asmi CMAR. Th. Dwi Suryaningrum Uju Uju Utomo , Bagus Sediadi Bandol Wahyu Ramadhan Waryanto, Waryanto Yulda, Yulda Zaenab, St