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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia ILMU KELAUTAN: Indonesian Journal of Marine Sciences Jurnal Ilmu Pangan dan Hasil Pertanian Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Perikanan Universitas Gadjah Mada Jurnal Teknologi Hasil Pertanian Jurnal Ilmu dan Teknologi Perikanan
Purnamayati, Lukita
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Environmental Science Immunology & microbiology Public Health Other

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KARAKTERISTIK FISIKA DAN KIMIA NORI RUMPUT LAUT DENGAN PENAMBAHAN SURIMI IKAN KURISI (Nemipterus nematophorus) Pamungkas, Rizki Ade Putra; Swastawati, Fronthea; Purnamayati, Lukita
Jurnal Ilmu dan Teknologi Perikanan Vol 5, No 2 (2023)
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitpi.2023.15035

Abstract

Nori merupakan makanan tradisional Jepang yang terbuat dari lembaran rumput laut kering. Bahan alternatif pembuatan rumput laut yaitu Ulva lactuca dan Eucheuma cottonii. Penambahan surimi ikan kurisi pada pembuatan nori diharapkan dapat meningkatakan karakteristik nori. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan surimi ikan kurisi terhadap karakteristik nori rumput laut. Serta untuk mengetahui konsentrasi terbaik dari penambahan surimi ikan kurisi untuk memperoleh karakteristik nori yang terbaik. Metode penelitian ini adalah Rancangan Acak Lengkap dengan perlakuan penambahan surimi ikan kurisi 0% (kontrol/A), 2,5% (B), 5% (C) dan 7,5% (D), dengan tiga kali ulangan. Parameter uji meliputi uji hedonik, kuat tarik, kerenyahan, ketebalan, kadar air, kadar protein, kadar lemak dan kadar abu. Hasil penelitian menunjukkan bahwa perlakuan B (2,5% Surimi ikan kurisi) paling disukai panelis dan memiliki karakteristik warna hijau tua, tipis, permukaan halus, mudah dilipat dan memiliki rasa yang gurih dengan nilai hedonik (7,28<µ< 7,40). Karakteristik nori memiliki nilai kuat tarik 6,59±0,43MPa; kerenyahan 257,06±12,91gf; dan ketebalan 207,78±5,85µm; kadar air 15,59 ± 0,48 %; kadar protein 14,76±0,27%; kadar lemak 0,64± 0,40% dan kadar abu 18,99±0,74%. Penambahan surimi ikan kurisi berpengaruh terhadap karakteristik fisika dan kimia nori. Perlakuan penambahan surimi ikan kurisi 2,5% adalah perlakuan terbaik efektif meningkatkan karakteristik nori rumput laut.
The Effect of Gracilaria Liquid Organic Fertilizer Fermented with Different Starters on the Growth of Pakcoy Dewi, Eko Nurcahya; Tsaniya, Aulia Rahmawati; Purnamayati, Lukita
Jurnal Perikanan Universitas Gadjah Mada Vol 26, No 1 (2024)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.93277

Abstract

This research aimed to determine the effect of adding three different starters, such as Lactobacillus plantarum, Azospirillum sp., and Trichoderma sp., on gracilaria seaweed for bok choy growth. The starter optimized fermentation and improved fertilizer quality in growing bok choy. The seaweed was reduced in size, soaked in 1% phosphoric acid solution, then homogenized and heated with 3% molasses to provide microbial nutrition and 1% KOH to maximize mineral content. Fermentation was carried out for 14 days in the microbial exponential phase for decomposition. The results showed that the addition of L. plantarum and Trichoderma sp. to gracilaria seaweed liquid fertilizer produces the highest values of gibberellin (147 ppm), auxin (140 ppm), and cytokinin (96 ppm). Next, the fertilizer was applied to bok choy to determine the effect on its growth. The highest fresh yield of bok choy was 64.0±1.41 g, the highest chlorophyll A content was 6.70±0.01%, and chlorophyll B was 2.30±0.03%. Even though the control treatment had the highest C/N ratio compared to the other treatments, the highest yields of bok choy freshness, height, and leaf area were found when applying liquid fertilizer with L. plantarum and Trichoderma sp. starter. The study concluded that bok choy growth was significantly encouraged by fertilizer-seaweed with high levels of phytohormones compared to mineral content. Adding L. plantarum and Trichoderma sp. is a good starter for increasing the growth-promoting properties of liquid seaweed fertilizer.
Aplikasi edible coating karagenan dengan penambahan kunyit dan kitosan pada bandeng cabut duri: Application of edible coating carrageenan with curcuma and chitosan addition on the bone-pulled milkfish Purnamayati, Lukita; Sumardianto; Arifin, Muhammad Hauzan; Suharto, Slamet
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 6 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(6)
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.v27i6.52898

Abstract

Bandeng cabut duri merupakan salah satu olahan ikan bandeng dengan mencabut duri-durinya menggunakan peralatan, yaitu pinset atau sejenisnya. Penggunaan edible coating untuk melapisi bandeng cabut duri bertujuan untuk mempertahankan masa simpan bandeng terutama jika disimpan pada suhu dingin. Bahan alami sebagai pengawet pada edible coating telah umum digunakan, namun penggunaan ekstrak kunyit dan kitosan untuk mempertahankan masa simpan bandeng cabut duri belum dilaporkan. Tujuan penelitian ini adalah menentukan pengaruh penambahan ekstrak kunyit dan kitosan pada edible coating karagenan terhadap perubahan kualitas ikan bandeng cabut duri selama penyimpanan suhu dingin. Ikan bandeng difilet butterfly kemudian dicoating dengan karagenan yang ditambahkan perlakuan ekstrak kunyit 25% (A) dan karagenan yang ditambahkan ekstrak kunyit 25% dan kitosan 1,5% (B). Ikan disimpan pada suhu dingin selama 8 hari dan dianalisis TPC, TVBN, pH, warna, dan sensori setiap 2 hari sekali. Hasil menunjukkan bahwa penggunaan edible coating berpengaruh nyata terhadap masa simpan ikan bandeng cabut duri. Penambahan ekstrak kunyit dan kitosan pada edible coating lebih mampu mempertahankan umur simpan bandeng cabut duri selama 8 hari dibandingkan edible coating dengan ekstrak kunyit, dengan nilai TPC 4,5×105 cfu/g, TVBN 11,16 mgN/100 g, dan pH 5,9. Nilai uji warna lightness (L) 59,13; redness (a*) 13,65; dan yellowness (b*) 38,21. Ikan bandeng cabut duri penyimpanan hari ke-8 memiliki ketampakan ruas antar daging agak kokoh dan berwarna sedikit kusam dengan nilai 7,33; berbau segar namun kurang spesifik jenis dengan nilai 7,13 dan tekstur bandeng agak padat, agak kompak dan agak elastis dengan nilai 7,46.
GC-MS Analysis and In Silico Molecular Docking Study of Caulerpa racemosa Microcapsules Under Heat Exposure Dewi, Eko Nurcahya; Purnamayati, Lukita; Yuliani, Yuliani; Matanjun, Patricia
ILMU KELAUTAN: Indonesian Journal of Marine Sciences Vol 30, No 3 (2025): Ilmu Kelautan
Publisher : Marine Science Department Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ik.ijms.30.3.359-372

Abstract

Caulerpa racemosa is a nutritionally rich green seaweed with bioactive properties, but its components are sensitive to high temperatures. The application of microencapsulation protects its bioactive compounds during exposure to high temperatures, which can otherwise cause degradation. This study aims to investigate the primary bioactive components in C. racemosa microcapsules subjected to high temperatures (120°C, 140°C, and 160°C) for 5 h. The phytoconstituents were identified using GC-MS. Additionally, an in-silico analysis, including ADME profiling and molecular docking, was conducted using BIOVIA Discovery Studio to assess the pharmacokinetic properties and potential biological interactions of the identified compounds. GC-MS analysis revealed that microcapsules treated at 120°C contained propane 2,2-diethoxy, while at 140°C, two additional compounds, furfural, and 2-furancarboxaldehyde, 5-methyl-, were identified. However, no active compounds were detected in microcapsules treated at 160 °C. Volatile compounds from the alcohol, aldehyde, furan, and ester groups increased with higher temperatures, particularly aldehydes and furans between 120°C and 140°C. The PASS database highlighted the potential of C. racemosa microcapsules in the development of safe, next-generation drugs, that adhere to ADMET properties. Molecular docking studies were performed with NF-κB and MMP-9 receptors. Among the tested compounds, 2-furancarboxaldehyde, 5-methyl- demonstrated the highest affinity for macromolecular targets. This compound's amine group showed strong binding to MMP-9 at Val A:398, suggesting its potential as an antioxidant and anti-inflammatory agent to mitigate illness.
Kualitas Kerupuk Kulit Ikan Nila Selama Penyimpanan Purnamayati, Lukita; Dewi, Eko Nurcahya; Sumardianto, Sumardianto; Rianingsih, Laras; Anggo, Apri Dwi
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 2, No 2 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v2i2.3216

Abstract

Kulit ikan nila merupakan hasil samping dari produk filet ikan nila yang kurang dimanfaatkan, sedangkan apabila tidak segera diproses, kulit ikan nila akan mengalami kebusukan. Salah satu pemanfaatan kulit ikan nila adalah diolah menjadi kerupuk kulit. Kualitas kerupuk kulit ikan nila dipengaruhi oleh kandungan minyak setelah penggorengan. Oleh karena itu, tujuan dari penelitian ini adalah untuk mengetahui kualitas kerupuk kulit ikan nila yang diproses dengan perlakuan spinner maupun tanpa spinner selama penyimpanan. Kerupuk kulit ikan nila dilakukan pengamatan kadar air, angka TBA dan analisis sensoris selama penyimpanan. Pengamatan dilakukan pada hari ke 0, 5, 10, dan 15. Hasil menunjukkan bahwa selama penyimpanan, kerupuk kulit ikan nila baik dengan perlakuan spinner maupun tanpa spinner mengalami peningkatan kadar air dan angka TBA tetapi masih memenuhi standar sampai pada penyimpanan hari ke 15, yaitu kadar air 5,43% dan angka TBA 0,36 mg malonaldehid/kg untuk kerupuk kulit ikan nila dengan perlakuan spinner sedangkan kerupuk kulit ikan nila tanpa perlakuan spinner memiliki kadar air 6,53% dan angka TBA 0,40 mg malonaldehid/kg. Secara keseluruhan, kerupuk kulit ikan nila dengan perlakuan spinner masih diterima panelis sampai pada penyimpanan hari ke 15 sedangkan kerupuk kulit ikan nila tanpa perlakuan spinner masih diterima panelis pada penyimpanan hari ke 10.
Pemanfaatan ampas limbah industri agar-agar (Gracilaria sp.) pada pembuatan kertas map eceng gondok (Eichhornia crassipes): Utilization of agar-agar industry waste (Gracilaria sp.) in the production of map paper from water hyacinth (Eichhornia crassipes) Patricia, Angelina Sherly Nur; Dewi, Eko Nurcahya; Susanto, Eko; Purnamayati, Lukita
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 1 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(1)
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.v28i1.61702

Abstract

Annually, the agar processing industry (Gracilaria sp.) continues to increase the amount of waste pulp it produces. Cellulose, present in agar pulp, serves as a raw material for the production of folder paper. The purpose of this study was to determine the best concentration of industrial waste pulp based on the characteristics of water hyacinth folder paper. The study used an experimental lab with a complete randomized design (CRD) to test how different concentrations of agar pulp affect the process of making folder paper. These concentrations were 0, 10, 15, and 20%. The test parameters of the folder paper are grammage, tear resistance, water absorption, stiffness, hedonic, and SEM. Adding more agar pulp to the folder paper made it more resistant to tears and better at absorbing water, but it made it less dense, stiff, and enjoyable to use. The optimal outcome was achieved with the addition of 20% agar processing pulp. It had a weight of 318.67 g/m2, a tear resistance of 1573.3 mN, a water absorption of 926.3 g/m2, a stiffness of 45 g/m3, and a hedonics value of 6.82±< 6.83. The absorption in the 928–933 cm⁻³ band shows that the 3,6-anhydrogalactose group of agar-agar constituent compounds is present.
Aplikasi bubuk Caulerpa racemosa sebagai pewarna alami pada cokelat putih batang : Application of Caulerpa racemosa Powder as natural colorant in white chocolate bars Putra, Hakan Furqon Sukmana; Purnamayati, Lukita; Dewi, Eko Nurcahya
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 4 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(4)
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.v28i4.62184

Abstract

Caulerpa racemosa merupakan salah satu rumput laut dengan kandungan klorofil yang tinggi. Potensi C. racemosa sebagai pewarna alami produk pangan masih belum banyak dilaporkan. Pigmen klorofil C. racemosa juga mempunyai kemampuan sebagai antioksidan. Cokelat putih batang memiliki warna yang pucat dan kurang diminati. Aplikasi C. racemosa pada cokelat putih batang diharapkan dapat menghasilkan cokelat batang kaya antioksidan dan berwarna hijau alami. Penelitian ini bertujuan untuk menentukan konsentrasi bubuk C. racemosa terbaik pada cokelat putih batang berdasarkan karakteristik kimia, fisik, dan sensori. Bubuk C. racemosa ditambahkan pada cokelat putih batang dengan konsentrasi 0, 5, 10, dan 15%. Parameter yang dianalisis meliputi total klorofil, karotenoid, aktivitas antioksidan metode DPPH, warna, dan penilaian sensori. Penambahan bubuk C. racemosa berpengaruh terhadap kandungan klorofil, karotenoid, radical scavenging activity (RSA) dan IC50, warna dan sensori cokelat putih batang. Penambahan bubuk C. racemosa 15% merupakan perlakuan terbaik dengan kandungan klorofil 38,05±4,70 µg/mL, karotenoid 3,25±0,12 µg/mL, RSA 97,10±0,14% dan IC50 216,96±0,29 ppm kategori sangat lemah. Karakteristik warna perlakuan terbaik meliputi nilai L* (44,28±1,23), a* (-11,44±0,39), b* (39,59±0,50), dan ΔE (97,10±0,14). Penambahan C. racemosa mampu menghasilkan cokelat batang dengan warna hijau yang menarik. Namun, penggunaannya belum mampu menghasilkan antioksidan yang baik dan menimbulkan aftertaste yang kurang disukai.
Effectiveness of Chitosan and Ariid Catfish Swim Blader Gelatine as Edible Coating on the Preservation of White Shrimp Litopenaeus vannamei Susanto, Eko; Martiyana, Sri; Purnamayati, Lukita
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 20, No 3 (2025): December 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.986

Abstract

White shrimp (Litopenaeus vannamei) is a high-value fishery commodity that is highly perishable due to rapid microbial growth, enzymatic activity, and lipid oxidation during storage. Chitosan is widely recognized for its antimicrobial and antioxidant properties, while gelatine derived from Ariid catfish swim bladders represents an underutilized fishery by-product with excellent film-forming, gelling, and oxygen-barrier properties. This study aimed to evaluate the effectiveness of a composite edible coating based on shrimp chitosan and Ariid catfish swim bladder gelatine at different ratios in preserving the quality of white shrimp during chilled storage. Treatments consisted of chitosan–gelatin ratios of K (0:0), P1 (3:7), P2 (5:5), and P3 (7:3), with storage durations of 0, 24, 48, and 72 hours. Quality parameters assessed included thiobarbituric acid (TBA), total plate count (TPC), peroxide value (PV), total volatile basic nitrogen (TVBN), pH, weight loss, sensory attributes (appearance, texture, odor), and melanosis. The results demonstrated that edible coating application significantly affected TBA, TPC, PV, TVBN, pH, sensory quality, and melanosis (p 0.05), while no significant effect was observed on weight loss. The chitosan–gelatine coatings effectively inhibited microbial proliferation, oxidative degradation, and enzymatic activity, thereby extending shrimp freshness. The P3 formulation (7:3) showed the most optimal preservation performance, with TPC of 59.33 × 10³ CFU/g, PV of 3.33 meq/kg, TVBN of 24.31 mg N/100 g, pH of 7.14, and a melanosis score of 2.82 after 72 hours of storage. The synergistic combination of shrimp chitosan and Ariid catfish swim bladder gelatine provides an effective, biodegradable edible coating for extending the shelf life of white shrimp. This study highlights the potential application of fishery by-products as functional biopolymers, contributing to sustainable seafood preservation, value-added processing, and circular bioeconomy development.
PENGARUH PENGEMASAN VAKUM TERHADAP KUALITAS BANDENG PRESTO SELAMA PENYIMPANAN Purnamayati, Lukita; Wijayanti, Ima; Dwi Anggo, Apri; Amalia, Ulfah; Sumardianto, Sumardianto
Jurnal Teknologi Hasil Pertanian Vol 11, No 2 (2018): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (377.939 KB) | DOI: 10.20961/jthp.v11i2.29052

Abstract

Softbone milkfish is a fishery product that easily damaged during storage. One of the efforts to inhibit thedamage of softbone milkfish was using vacuum packaging. The purpose of this study was to determine thechanges quality of softbone milkfish which were vacuum packed during storage at room temperature. Freshmilkfish was heating with high pressure by using a pressure cooker. Softbone milkfish was then stored at roomtemperature for six days. Analysis was carried out every three days for the parameters of free fatty acids, TVBN,and organoleptics. The results showed that the number of free fatty acids and TVBN increased during storage.Free fatty acids and TVBN of softbone milkfish with vacuum packaging after sixth days of storage were 2.95%and 15.95 mgN/100g, respectively. This value was lower than the non-vacuum softbone milkfish. Based onorganoleptic analysis, softbone milkfish with vacuum packaging was still suitable for consumption until the thirdday of storage. This showed that vacuum packaging can extend the shelf life of softbone milkfish.
PENAMBAHAN NANOKALSIUM TULANG IKAN NILA (Oreochromis niloticus) TERHADAP KARAKTERISTIK FISIKOKIMIA KERUPUK UDANG Fatoni, Muhammad Ali; Sumardianto, Sumardianto; Purnamayati, Lukita
Jurnal Teknologi Hasil Pertanian Vol 14, No 1 (2021): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (683.202 KB) | DOI: 10.20961/jthp.v14i1.42545

Abstract

Shrimp crackers are a type of dry food made from tapioca flour, shrimp and other additives. Shrimp crackers with the addition of fish bone flour nanocalcium is an alternative food that can be developed as a source of calcium. The purpose of this study was to determine the effect of adding nanocalcium tilapia bone flour to physico-chemical characteristics and the best concentration of tilapia nanocalcium bone in shrimp crackers to be accepted by panelists. This study used a Completely Randomized Design (CRD) with one factor, namely the concentration of addition of tilapia nanocalcium bone, namely 0%, 5%, 10%, and 15% which was done 3 times. Data were analyzed using ANOVA and continued by Tukey test if there were significant differences. The results showed that the addition of tilapia nanocalcium bone significantly affected the increase in the ash and calcium levels of shrimp crackers, while the water content, protein and developmental power decreased with the addition of increasing tilapia bone nanocalsium. The addition of 10% tilapia bone nanocalcium is the best concentration based on panelist acceptance with the category of very fond of the parameters of smell, taste, and texture, while for the panelist appearance parameter accepts in the like category. Shrimp crackers with the addition of 10% nanocalcium contain 10.76% water content; ash content 13.81%; protein content 2.40%; 2.12% calcium content and 42.62% swelling power.
Co-Authors - Sumardianto apri dwi anggo Arifin, Muhammad Hauzan Dwi Anggo, Apri Eko Nurcahya Dewi Eko Susanto Fatoni, Muhammad Ali Fronthea Swastawati Ima Wijayanti Laras Rianingsih Martiyana, Sri Matanjun, Patricia Pamungkas, Rizki Ade Putra Patricia, Angelina Sherly Nur Putra, Hakan Furqon Sukmana Slamet Suharto, Slamet Sumardianto Tsaniya, Aulia Rahmawati Ulfah Amalia Yuliani Yuliani