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All Journal Media Teknologi Hasil Perikanan Jurnal Perikanan dan Kelautan IPTEK Journal of Proceedings Series Jurnal Biologi Tropis CHEESA: Chemical Engineering Research Articles KACANEGARA Jurnal Pengabdian pada Masyarakat Jurnal Kelautan dan Perikanan Terapan (JKPT) Authentic Research of Global Fisheries Application Journal (Aurelia Journal) Grouper: Jurnal Ilmiah Perikanan PELAGICUS: Jurnal IPTEK Terapan Perikanan dan Kelautan Jurnal Abdimas Kartika Wijayakusuma Jurnal Bluefin Fisheries Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Jurnal Perikanan dan Kelautan Jurnal Perikanan JURNAL REKAYASA KIMIA & LINGKUNGAN Proceedings of the Vocational Seminar on Marine and Inland Fisheries

Mukhaimin, Iman

Marine And Fisheries Polytechnic Of Karawang

Author-ID : 1417785

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Education Energy Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Physics Social Sciences Veterinary Other

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Computational Fluid Dynamics Simulation of Clearance Effect in High Solid Loading Polydisperse Solid-Liquid Mixing Iman Mukhaimin; Tantular Nurtono; Sugeng Winardi
IPTEK Journal of Proceedings Series No 2 (2017): The 2nd Internasional Seminar on Science and Technology (ISST) 2016
Publisher : Institut Teknologi Sepuluh Nopember

A high solid loading concentration of solid-liquid mixing was investigated to observe the effect of ratio C, Clearance, and T, diameter tank, with C/T 0.33; C/T 0.25 and C/T 0.17 on local volume of hydrodynamic and spatial distribution of polydisperse solid suspension using CFD, Computational Fluid Dynamics. The 45o pitch blade turbine, diameter 0.5T, with down pumping flow simulation was used to remove solid particle from bottom of the tank. The tank is also equipped with four baffle with the size of 0.1T.. A solid-liquid mixing consists of five fractions of glass beads with equal proportion (X1=X2=X3=X4=X5=0.2X) have 40% wt total solid concentration with liquid fraction is aqueous solution of NaCl. The effect of ratio C/T at impeller speed 612 rpm create a flow pattern in the tank different. Effect ratio C / T also indicated the distribution on solid had a good uniformity index when N≥ Njs, just suspended speed. The highest uniformity was obtained on C/T 0.17. it also made difference power consumption on each geometry with C/T 0.17, 0.25, and 0.33 respectively are 251.18, 238.13, and 270.65watt.

PENGARUH PENAMBAHAN KONSENTRASI TEPUNG TULANG IKAN PATIN (Pangasius sp) TERHADAP TINGKAT PENERIMAAN KONSUMEN DAN KARAKTERISTIK MUTU ROTI TAWAR Iman Mukhaimin; Aripudin Aripudin; Martha Evelina Silaban
Aurelia Journal Vol 4, No 1 (2022): April
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/aj.v4i1.10995

Tujuan penelitian ini adalah untuk menentukan pengaruh penambahan konsentrasi tepung tulang ikan patin terhadap tingkat penerimaan konsumen dan karakteristik mutu roti tawar Penelitian ini terdiri dari tiga tahapan yaitu pembuatan tepung tulang patin, pembuatan roti tawar dengan 4 perlakuan berbeda yaitu penambahan tepung tulang patin 0% (A1), 2,5% (A2), 5% (A3), dan 7,5% (A4) dan pengujian tingkat penerimaan konsumen dengan uji hedonik menggunakan 25 panelis terlatih, dan pengujian karakteristik mutu roti tawar terdiri dari uji proksimat (kadar air, abu, protein, lemak, dan karbohidrat) dan uji angka lempeng total (ALT). Hasil penelitian menunjukan bahwa hasil analisis uji Friedman pada sampel dengan penambahan tepung tulang ikan patin pada roti tawar berpengaruh terhadap tingkat penerimaan panelis untuk parameter aroma, rasa dan tekstur (p<0,05). Tingkat penerimaan panelis tertinggi 7,71 didapatkan oleh roti tawar dengan perlakuan penambahan tepung tulang ikan patin sebanyak 2,5%(A2) dengan karakteristik mutu kadar air sebesar 17,76%, kadar abu sebesar 2,54%, kadar protein sebesar 12,15%, kadar lemak sebesar 2,52%, dan kadar karbohidrat sebesar 65,03% dan ALT sebesar 4,2 x 102 CFU/g. Roti tawar dengan perlakuan penambahan tepung tulang ikan patin sebanyak 2,5%(A2) telah sesuai dengan SNI 01-3840-1995.

FORMULASI DAN UJI AKTIVITAS ANTIOKSIDAN SHEET MASK DENGAN EKSTRAK AIR TERIPANG PASIR (Holothuria scabra) Devi Wulansari; Iman Mukhaimin; Nuraeni Nuraeni; Rika Sebtiana Kristantri
Media Teknologi Hasil Perikanan Vol. 11 No. 1 (2023)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.11.1.2023.43574

Teripang merupakan salah satu komoditas ekspor yang cukup besar di Indonesia. Pemanfaatan teripang di Indonesia kurang popular disebabkan penampilan yang kurang diminati oleh konsumen. Ekstrak teripang pasir dapat diaplikasikan untuk meningkatkan kesehata\n kulit menggunakan masker kertas/sheet mask. Tujuan penelitian ini adalah untuk mengetahui formulasi dan uji aktivitas antioksidan sediaan sheet mask dengan penambahan ekstrak air teripang pasir. Pembuatan sheet mask menggunakan bahan utama ekstrak air teripang pasir.Pengujian ekstrak teripang pasir meliputi uji aktivitas antioksidan, uji viskositas, uji kadar air, uji ALT dan uji hedonik. Hasil pengujian antioksidan menunjukkan konsentrasi ekstrak teripang pasir yang memiliki aktivitas antioksidan tertinggi adalah konsentrasi 9% dengan dengan nilai IC50 pada konsentrasi 999,39 ppm dan nilai ALT 1,9 x 101 cfu/gram. Nilai uji hedonik menunjukkan pada konsentrasi 9% disukai kenampakan dan aromanya dengan skor rata-rata 7,87 dan 7,93 secara berurutan.

Profil Bobot Molekul Protein, Cemaran Logam Berat Timbal (Pb) Dan Kadmium (Cd), Serta Bakteri Escherichia coli Pada Ekstrak Cair Ikan Gabus (Channa striata) Iman Mukhaimin; Devi Wulansari; Susi Ratnaningtyas; Tina Fransiskha Caroline Panjaitan
Jurnal Perikanan dan Kelautan Vol 27, No 3 (2022): October
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.27.3.334-340

The Snakehead fish extract is one of the fish extracts that has many benefits and has been used in the health sector such as emulsifiers, skin health drugs, helping muscle formation and growth, accelerating wound healing, maintaining fluid balance in blood vessels, improving poor nutrition, and being healthy. for digestion so that the quality characteristics of the extract need to be researched and maintained to be used. This study aims to determine the quality characteristics of the liquid extract of snakehead fish (Channa striata) based on quality parameters such as protein molecular weight profile, heavy metal contamination of lead (Pb), and cadmium (Cd), and bacterial contamination of Escherichia coli. Snakehead fish extract was obtained using the steaming extraction method at a temperature of 60oC, for 6 hours to obtain albumin levels of 12.549 mg/g, protein molecular weight profile analysis detected 7 major bands and 1 minor band in the molecular weight range 19.05 kDa - 92, 72 kDa, where the molecular weight of albumin protein is suspected to be in band number 3 53.72 kDa, E.coli bacteria contamination < 3 APM/g and heavy metals lead (Pb) and cadmium (Cd) were not detected.

Perhitungan Kadar Air, Rendemen dan Uji Organoleptik pada Ikan Asin : The Calculation of Moisture Content, Yield and Organoleptic Tests on Salted Fish Nurfitriyani, Annisa; Triyastuti, Meilya Suzan; Shitophyta, Lukhi Mulia; Wahidi, Budi Rianto; Mukhaimin, Iman
Media Teknologi Hasil Perikanan Vol 12 No.1 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.1.2024.53300

Salted fish is a processed fishery product using salting and drying methods. Salted fish has a low moisture content because the salting process involves mass transfer by osmosis and drying involves heat transfer by solar radiation. This research aims to determine the moisture content, yield, and organoleptic tests on salted fish products using the dry salting method with varying salt concentrations of 10%, 20%, and 30%. The results of this study showed that the moisture content in each sample with a salt concentration of 10% (sample 1), 20% (sample 2), and 30% (sample 3) experienced a decrease in moisture content with the length of drying time for the fish. The lowest moisture content of salted fish in sample 3 with a salt concentration of 30%, was 6%. The longer the drying time for the fish and the higher the salt concentration in the fish, the lower the yield figures for each sample with concentrations of 10%, 20%, and 30%. In sample 1 the yield value obtained was 3% with a time of 414 hours, sample 2 was 3% with a time of 300 hours and in sample 3 the yield value was 3% with a time of 72 hours. For the organoleptic test results, the appearance aspect of sample 3 with a salt concentration of 30%, was highly favored by the panelists with an average value of (8.0); for the odor aspect of sample 1 with a salt concentration of 10%, the panelists liked it very much, obtaining a mean value of (8.3); For the taste and texture aspects, sample 3 got a mean score of 8.1 and 8.0 in the very like category. Meanwhile, for the fungal aspect in samples 1,2, and 3, the average value was 8.0, with the category of really liking the quality specifications, there was no fungus. The Salted fish products in this research are by the SNI standard no. SNI 8273:2016 concerning the maximum moisture content of salted fish of 40% and SNI no. 01-2346-2006 concerning the standard minimum organoleptic test value of least 7. Kata kunci: salted fish, moisture content, yield Ikan asin merupakan olahan hasil perikanan dengan menggunakan metode penggaraman dan pengeringan. Ikan asin mempunyai kadar air yang rendah karena proses penggaraman melibatkan perpindahan massa secara osmosis dan pengeringan melibatkan perpindahan panas dengan radiasi matahari. Penelitian ini bertujuan untuk mengetahui kadar air, rendemen dan uji organoleptik pada produk ikan asin menggunakan metode penggaraman kering dengan variasi konsentrasi garam 10%, 20%, dan 30%. Hasil dari penelitian ini menunjukkan bahwa kadar air pada masing-masing sampel dengan konsentrasi garam 10% (sampel 1), 20% (sampel 2) dan 30% (sampel 3) mengalami penurunan kadar air seiring lamanya waktu pengeringan pada ikan. Kadar air terendah ikan asin pada sampel 3 dengan konsentasi garam 30% yaitu sebesar 6%. Semakin lama waktu pengeringan ikan dan tingginya konsentrasi garam pada ikan, maka angka rendemen pada masing-masing sampel dengan konsentrasi 10%, 20% dan 30% pun semakin rendah. Pada sampel 1 nilai rendemen yang didapatkan adalah 3% dengan lama waktu 414 jam, sampel 2 pun 3% dengan lama waktu 300 jam, dan pada sampel 3 memiliki nilai rendemen 3% dengan lama waktu 72 jam. Untuk hasil pengujian organoleptik, pada aspek kenampakan sampel 3 dengan konsentrasi garam sebesar 30% sangat disukai panelis dengan nilai rata-rata (8,0); untuk aspek bau sampel 1 dengan konsentrasi garam sebesar 10% sangat disukai panelis dengan memperoleh nilai rerata (8,3); untuk aspek rasa dan tekstur sampel 3 endapatkan nilai rerata 8,1 dan 8,0 dengan kategori sangat suka. Sedangkan untuk aspek jamur pada sampel 1,2 dan 3 memiliki nilai rerata 8,0 dengan kategori sangat suka dengan spesifikasi mutu tidak terdapat adanya jamur. Produk Ikan Asin pada penelitian ini telah sesuai dengan standar SNI no SNI 8273: 2016 tentang kadar air ikan asin maksimum 40% dan SNI no 01-2346-2006 tentang standar nilai minimum pengujian organoleptik minimal 7. Kata kunci: ikan asin, kadar air, rendemen

Study of Formulation and Quality Characteristics of Jam Slice from Seaweed (Gracilaria sp.) with The Addition of Strawberry Fruit Mukhaimin, Iman; S.T. Panjaitan, Pola; Adi, Catur Pramono; Alavia, Rohma
Jurnal Kelautan dan Perikanan Terapan (JKPT) Vol 7, No 1 (2024): JKPT Juni 2024
Publisher : Politeknik Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jkpt.v7i1.13747

The purpose of the study was to determine the best formulation of seaweed pulp and strawberry pulp mixture in making jam slice based on the level of consumer preference for jam slice through hedonic tests, chemical quality characteristics, microbiological quality, and physical quality of jam slice. The production of jam slice from seaweed with the addition of strawberry fruit was carried out with several formulations of seaweed and strawberry fruit ratio, namely F1 (50:50), F2 (52.5:47.5), and F3 (55:45). The data were analyzed using One-way ANOVA, Kruskal Wallis non-parametric and descriptive tests. The results showed that there were no significant differences at the 5% significance level (p<0.05) on the parameters of appearance, aroma, taste, and texture. The best formulation with the highest mean value in making sheet jam is F2 with a composition of 52.5% seaweed; 47.5% strawberry fruit produces the highest level of panelist preference with an average value of appearance parameters of 7.28 (like), taste 7.16 (like), aroma 6.86 (like) and texture 7.12 (like).The chemical quality characteristics of formulation 2 have a moisture content of 40.23% which is higher than SNI-3746-2008, the fiber content is 7.413% and its antioxidant activity has an IC50 value of 0.67%. Furthermore, microbiological quality with a Total Plate Number (ALT) value of 3.04 x 10⁵ which is higher than SNI-3746-2008 and physical quality of texture (hardness) of 397.340974 gf.

PENGARUH PENGGUNAAN TEPUNG TULANG IKAN SWANGGI (Priacanthus tayenus) TERHADAP KUALITAS MUTU FISIK DAN PROKSIMAT PAKAN IKAN Sikumbang, Mohammad Nuril Akbar; Soeprijadi, Liliek; Rachma, Sasya Karina; Mukhaimin, Iman
JURNAL BLUEFIN FISHERIES Vol 5, No 2 (2023)
Publisher : Politeknik Kelautan dan Perikanan Bitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jbf.v5i2.198

The objective of this research is to determine the optimal formulation for fish feed production by utilizing by-products from the swanggi fish (Priacanthus tayenus) surimi process, corn cob flour, and fine bran, considering parameters such as hardness, durability, buoyancy, load resistance, water resistance, buoyancy time, sensory evaluation, and proximate analysis. The study is divided into several stages, namely the production of swanggi fish bone meal, corn cob flour production, and fish feed production using four different formulations based on varying amounts of swanggi fish bone meal: F1 (400 grams), F2 (450 grams), F3 (500 grams), and F4 (550 grams). Quality testing of fish feed includes physical tests for hardness, durability, buoyancy, sensory evaluation, and proximate analysis. Fish feed has been successfully produced using four different formulations, with the best formulation determined through sensory analysis and physical tests, particularly formulation F1. The average value for F1 in terms of shape, odor, and texture parameters is 3.88. The best physical test results for the fish feed product are observed in formulation F1, with hardness not breaking under a 500-gram load, underwater durability lasting for 70 minutes before sinking, and buoyancy lasting for 62 minutes until the feed sinks. The highest proximate content is found in formulation F4, which complies with the SNI 01-7242-2006 standard for tilapia fish feed for rearing and growth, with protein content at 30.29%, fat content at 40.36%, moisture content at 5.25%, ash content at 7.85%, and carbohydrate content at 16.25%.

RESPON PERTUMBUHAN IKAN BANDENG, Chanos chanos Forsskal, 1775 MENGGUNAKAN TEPUNG IKAN SAPU-SAPU Pterygoplichthys pardalis Pola S. T. Panjaitan; Tina F.C. Panjaitan; Dede Rina; Liliek Soeprijadi; Iman Mukhaimin
Jurnal Perikanan Unram Vol 14 No 2 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i2.789

Milkfish is a popular brackish water fishery commodity with increasing demand. Feed is one of the factors determining the success its cultivation because affects growth and production costs. The price of feed continues to increase, so it is expected that the use of alternative feeds with lower prices but still of high quality. Pterygoplichthys pardalis meal can be a substitute for commercial fishmeal. The purpose of this study was to analyze the growth response of milkfish using P. pardalis meal (TS) as the main protein source in addition to commercial fishmeal (TK). Milkfish measuring ±7.0 cm and weighing ±4.35 g were reared for 60 days. The percentage of TS as treatment, treatment A 25%, B 30%, C 35% and D commercial feed. Other feed ingredients used were commercial fishmeal, cornmeal, fine bran, copra meal, vitamins and minerals. The feed dose was 5%/body weight and the frequency of feeding was 3 times a day. Parameters observed were weight and length growth, survival and feed conversion and water quality. Using a completely randomized design with 4 treatments and 3 replicates. Data were analyzed using ANOVA and Duncan's further test, water quality was analyzed descriptively. Treatments affect growth and feed conversion but have no effect on survival rate, water quality is well tolerated. There was a tendency that the more TS was used, the higher the feed protein content and the better the growth and feed conversion responses. The use of 35% TS is better and the response is the same as treatment D. TS can be alternative protein source to replace TK in milkfish feed.

Penentuan Kadar Alkaloid Total pada Ekstrak Bunga Pepaya (Carica papaya L) dengan Metode Microwave Assisted Extraction Mukhaimin, Iman; Latifahnya, Anne Nur; Puspitasari, Ernawati
CHEESA: Chemical Engineering Research Articles Vol. 1 No. 2 (2018)
Publisher : Universitas PGRI Madiun

Bunga pepaya (Carica papaya L) mengandung senyawa bioaktif alkaloid seperti carpaine, pseudocarpaine dan dehydrocarpaine. Alkaloid tersebut dipercaya bermanfaat untuk sebagai obat antidengue, anticancer, antimicrobial, antiparasitic, anti-inflammatory, antioxidant, antidiabetic activities. Pada penelitian ini, bunga pepaya diekstrak menggunakan metode ekstraksi padat-cair menggunakan metode Microwave Assisted Extraction (MAE) dan ekstraksi cair-cair. Sebelum proses ekstraksi, bunga pepaya dikeringkan dan dikecilkan hingga memiliki ukuran partikel sebesar 0,125 mm. Bunga pepaya yang telah kering diekstraksi menggunakan metanol 80% (v/v untuk menentukan pengaruh waktu ekstraksi (1-5 menit), daya microwave (40, 120, 200, 280 Watt), dan rasio sampel terhadap pelarut ( 1:10 ; 1:15 ; 1:20 b/v) terhadap kadar alkaloid total. Hasil ekstrak menunjukkan hasil positif adanya alkaloid setelah diuji dengan pereaksi Mayer dengan terbentuknya endapan berwarna putih kekuningan. Adapun kadar alkaloid total terbesar adalah 0,02981 mg/g sampel dengan kondisi operasi ekstraksi waktu ekstraksi 3 menit, rasio sampel terhadap pelarut 1:10 (m/v) serta daya microwave 40 Watt.

Co-Authors Adi, Catur Pramono Ajizah, Rahma Alavia, Rohma Aripudin Aripudin Aripudin, Aripudin Atiqoh Zummah Budi Rianto Wahidi Dede Rina Demalinda, Kumala Septi Devi Wulansari Dita Dwi Ambarwati Enggar Ayu Saraswati Juwita, Gita Latifahnya, Anne Nur Liliek Soeprijadi Lukhi Mulia Shitophyta Martha Evelina Silaban Meilya Suzan Triyastuti, Meilya Suzan Napitupulu, Romaulli Juliana Nur Maulida Safitri Nuraeni Nuraeni Nurfitriyani, Annisa Panjaitan, Pola S. T. Panjaitan, Pola Sabar Tomohon Panjaitan, Pola Sabar Tumohom Panjaitan, Tina F.C. Panjaitan, Tina Fransiskha Caroline Pola S. T. Panjaitan Pola S.T. Panjaitan Prasetyati, Sukma Budi Pratiwi, Vibianti Dwi Prihartini Aryanti, Putu Teta Puspitasari, Asthervina Widyastami Puspitasari, Ernawati Rachma, Sasya Karina Rahma Ajizah Rahmad Surya Hadi Saputra Ramli, Taufik Hadi RATNANINGTYAS, SUSI Rika Sebtiana Kristantri Rina, Dede Rizkiah, Riza Saputra, Rahmad Surya Hadi Saraswati, Enggar Ayu Shiddiqi, Qifni Yasa' Ash Sikumbang, Mohammad Nuril Akbar Soeharso, Agusta Putri Balqis Linda Soeprijadi, Liliek Suhermanto, Achmad T Triyastuti, Meilya Suzan Tanjung, Anasri Tantular Nurtono Tina F.C. Panjaitan Tina Fransiskha Caroline Panjaitan Violando, Wiga Alif Winardi, Sugeng Wulansari, Devi

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