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Hardoko, Mr.
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Engineering Environmental Science

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KARAKTERISTIK ORGANOLEPTIK ABON IKAN TUNA (Thunnus sp.) DENGAN PENAMBAHAN JANTUNG PISANG Sulistiyati, Titik Dwi; Tambunan, Jeny Ernawati; Hardoko, Mr.; Suprayitno, Eddy; Sasmito, Bambang Budi; Chamidah, Anies; Panjaitan, Mikchaell Alfanov Pardamean; Djamaludin, Heder; Putri, Luh Ayu Hesa Frida Nanda; Kusuma, Zulfia Rifka Ayu
JFMR (Journal of Fisheries and Marine Research) Vol. 6 No. 1 (2022): JFMR on April
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2022.006.01.2

Abstract

Ikan tuna mengandung gizi yang tinggi yaitu protein 22,6 – 26 gram/100 gram dan lemak 0,2- 2,7 gram/100 gram dengan proporsi 50-60% bagian tubuh dapat dikonsumsi. Dengan kandungan gizi ini, ikan tuna berpotensi diolah menjadi berbagai produk olahan salah satunya adalah abon ikan. Abon ikan memiliki daya simpan (shelf-life) yang relatif lama, yaitu selama 50 hari pada suhu kamar. Namun, abon ikan masih memiliki kekurangan yakni rendahnya kadar serat. Alternatif sumber serat yang dapat ditambahkan adalah jantung pisang. Penelitian ini menggunakan metode eksperimen Rancangan Acak Lengkap (RAL) dengan 3 taraf penambahan jantung pisang yaitu 20%, 25% dan 30% dengan 3 ulangan. Uji yang dilakukan adalah organoleptik untuk mengetahui tingkat kesuakaan panelis terhadap produk abon ikan. Uji organoleptik menggunakan 4 parameter yaitu penampakan, tektur, aroma dan rasa. Hasil perlakuan terbaik berdasarkan keempat parameter tersebut adalah konsentrasi penambahan jantung pisang sebanyak 25% dengan nilai kenampakan 4,067; aroma 3,956; tekstur 4,589; rasa 4,344 dan dengan penerimaan keseluruhan 4,389. Kata kunci: Abon ikan, Jantung pisang, Tuna
AKTIVITAS ANTIOKSIDAN DAN KARAKTERISTIK CUKA BUAH MANGROVE PEDADA (Sonneratia alba) Hardoko, Mr.; Prihanto, Nur Hasyim; Sasmito, Bambang Budi
JFMR (Journal of Fisheries and Marine Research) Vol. 3 No. 3 (2019): JFMR
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2019.003.03.6

Abstract

Fruit vinegar is made from fermented fruits using microbes used to make vinegar. The functional properties of fruit vinegar are determined by the type of fruit, the amount of sugar, and the length of fermentation carried out. The purpose of this study was to determine the amount of sugar added and the length of fermentation carried out on the antioxidant activity of pedada mangrove fruit vinegar. The research method used was an experiment of adding sugar (22.5%, 25%, 27.5%, 30%) and fermentation time (5, 7 and 9 days). The results showed that the higher the amount of sugar added tended to increase antioxidant activity, but the length of fermentation carried out could increase antioxidant activity only up to 7 days of fermentation and then antioxidant activity decreased after 7 days of fermentation. The best treatment results were obtained at the 7th day of fermentation and 25% sugar addition with the value of antioxidant activity IC50 48.04 ppm, acetic acid 8.17%, pH 3.13, total phenol 91.3 mgGAE/100g, and vitamin C 104.3 mg /100g.
STUDI AKTIVITAS ANTIDIABET CUKA BUAH MANGROVE PEDADA (Sonneratia alba) SECARA IN VIVO Hardoko, Mr.; Sasmito, Bambang Budi; Fitriani, Eka Nurul
JFMR (Journal of Fisheries and Marine Research) Vol. 4 No. 3 (2020): JFMR
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2020.004.03.13

Abstract

Antidiabetic activity of a substance can be studied in vitro using an enzyme or in vivo using rats. This research aimed to study the antidiabetic activity of mangrove fruit vinegar in reducing the blood glucose of diabetic white rats. The research method used was an experimental method with treatment of fruit vinegar dose (0.2; 0.4; 0.6 ml / rat / day, positive control, negative control) and duration of fruit vinegar administration (0, 7, 14 and 21 days) on diabetic white rat. Results showed that pedada fruit vinegar was able to reduce the blood glucose of diabetic rats. The ability of vinegar to reduce blood glucose on diabetic rats was influenced by the dose and duration of administration of fruit vinegar. The dose of vinegar administration on the diabetic rats which gave the similar results to the drug glibenclamide (positive control) was 0.4 ml / rat / day with a duration of administration of  14 days.
IDENTIFIKASI PERUBAHAN MORFOLOGI SEL Aeromonas hydrophila TERHADAP PAPARAN EKSTRAK DAUN MANGROVE Rizophora muconata Panjaitan, Mikchaell Alfanov Pardamean; Suprayitno, Eddy; Hardoko, Mr.
JFMR (Journal of Fisheries and Marine Research) Vol. 4 No. 1 (2020): JFMR
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2020.004.01.6

Abstract

Penelitian ini bertujuan untuk mengidentifikasi perubahan morfologi sel A. hydrophilamenggunakan scanning electron microscopydan mengetahui senyawa antibakteri dari R. mucronata. Prosedur penelitian meliputi ekstraksi, uji aktivitas antibakteri, uji total fenol, SEM dan LC-MS. Hasil penelitian menunjukkan peningkatan aktivitas antibakteri pada ekstrak daun R.mucronatayang telah dimurnikan. Uji total fenol menunjukkan peningkatan total fenol dari ekstrak kasar sebesar 7,13 ± 0,04% menjadi 8,55 ± 0,03% dalam ekstrak fraksi metanol. Kerusakan sel A. hydrophilaakibat paparan ekstrak daun R. mucrontadiamati dengan uji SEM. Hasil uji menunjukkan bahwa ada kerusakan sel yang disebabkan oleh paparan ekstrak (pemanjangan ukuran sel, pembengkakan atau pengembungansel, dan pembentukan lubang pada permukaan dinding sel). Uji LC-MS mendeteksi chlorogenic acidterkandung dalam ekstrak R.mucronata, yang diketahui bersifat antibakteri.
KARAKTERISITIK FISIKOKIMIA BIHUN BERAS SUBSTITUSI PARSIAL TEPUNG RUMPUT LAUT Eucheuma cottoni Hardoko, Mr.; Chamidah, Anies; Panjaitan, Mikchaell A.P.; Haryady, Ain Nun Fakhur
JFMR (Journal of Fisheries and Marine Research) Vol. 5 No. 2 (2021): JFMR
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2021.005.02.17

Abstract

Noodle vermicelli is one of Indonesia's traditional noodle products made from rice flour and the vermicelli is characterized by breaking easily. This research aimed to make the vermicelli stronger and more fibrous by substituting E cottonii seaweed. The method used was an experimental method in the form of E cottonii substitution treatment of 25%, 30%, and 35% w / w. The results show that the substitution of E cottonii seaweed in the manufacture of vermicelli noodles can increase the power of vermicelli breaking, rehydration power, and the color of the vermicelli becomes red (oHue 42,35-44,53), but the brightness decreases. The most preferred substituted vermicelli is substituted with 25% E. cottonii with a preference level of 3.55 (likes) from a hedonic scale of 1-5. The substituted vermicelli noodles with E cottonii were selected to meet SNI 01-2975-2006, fracture strength 3.03N (increase by 11.4%), water absorption capacity 128.42% (increase 68.6%), and yield 54.80%, and contains 6.26% dietary fiber.
Co-Authors Anies Chamidah Bambang Budi Sasmito Djamaludin, Heder Eddy Suprayitno Fitriani, Eka Nurul Haryady, Ain Nun Fakhur Kusuma, Zulfia Rifka Ayu Panjaitan, Mikchaell A.P. Panjaitan, Mikchaell Alfanov Pardamean Prihanto, Nur Hasyim Putri, Luh Ayu Hesa Frida Nanda Tambunan, Jeny Ernawati Titik Dwi Sulistiyati