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All Journal Jurnal TAMBORA Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE) Annales Bogorienses
Isworo, Rhestu
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Energy Environmental Science Industrial & Manufacturing Engineering

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KARAKTERISASI FISIKOKIMIA IKAN BAGE (MAKANAN TRADISIONAL SUMBAWA) MENGGUNAKAN OVEN PENGERING Isworo, Rhestu; Nuraisyah, Anni
Jurnal TAMBORA Vol. 5 No. 1 (2021): EDISI 12
Publisher : Wakil Rektor 3, Direktorat Pengabdian kepada Masyarakat dan Publikasi, Universitas Teknologi Sumbawa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/jt.v5i1.996

Abstract

Lemuru production in Sumbawa has increased and is one of the processed productsthe famous one is bage fish. This bage fish is processed by a process of salting andpickling, then drying and frying. Request from the Sumbawa peopleThere are already many who want to bring this typical bage fish souvenir from the region. Bytherefore in this study a controlled drying process was carried out usingoven, and is expected to be a solution to improve the quality of bage fishphysicochemical and microbiological. The results showed that fresh lemuru hadthe average moisture content was 86%, protein content was 19.8%, fat content was 6.1%. Water contentThe highest bage fish was found in treatment with a temperature of 50 ° C for 2 hours (56.33%)while the lowest water content is found in 4 hours drying with a temperature of 60 ° C(28.41%). The highest TPC test value was obtained in bage fish drying at 50oCfor 2 hours, which is 21000 CFU / gr (2.1 x 104 CFU / gr).
Chitosan and Drying Temperature Optimization on the Quality of Bage Lemuru Fish using RSM Methods Afgani, Chairul Anam; Mikhratunnisa; Hadi, Sofyan; Komarudin, Nurul Amri; Nuraisyah, Anni; Isworo, Rhestu
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 11 No. 1 (2023): June 2023
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/apjsafe.v11i1.167

Abstract

Bage is a traditional fermented fish in Sumbawa made from lemuru fish (Sardinella lemuru). The aims of this study were to determine the chemical properties (moisture content and crude protein), microbial properties, and the panellist’s preferences for bage fish products after the addition of chitosan during the process. Optimization analysis using Response Surface Methodology showed that the temperature acquired was 60.93˚C. The chitosan concentration amounted to 3.51%, resulting in a water content of 23.47% and protein content of 49.91%. The number of microbial colonies in all treatments did not exceed the maximum limit of salted fish category product, based on SNI 8273 – 2016, but the fungal growth was found in samples with a temperature of 53 and 55˚C on the 20th day. The highest level of panellist preference for taste and aroma of bage fish was at a treatment temperature of 60 ° C with the addition of chitosan 4.62%, whereas the best texture was obtained by treatment at a temperature of 53˚C with the addition of 4.62% chitosan
Molecular Identification of Microalgae BTM 11 and its Lectin Isolation, Characterization, and Inhibition Activity Mustopa, Apon Zaenal; Isworo, Rhestu; Nurilmala, Mala; Susilaningsih, Dwi
Annales Bogorienses Vol. 20 No. 2 (2016): Annales Bogorienses
Publisher : BRIN

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Abstract

BTM 11 is unknown species of microalgae which has active compounds that can inhibit viruses. Lectin is a carbohydrate-binding protein that is found in microalgae with antiviral and antibacterial activities. The purpose of this study was to perform identification, isolation, characterization, and assay of lectin inhibitory activity of microalgae BTM 11. The result shows that microalgae BTM 11 has homology with Cyanobacterium (99%) and Geitlerinema sp (98%). Lectin of microalgae BTM 11 has molecular weight of 17 kDa. Lectin protein activity of microalgae BTM 11 was able to inhibit the enzyme activity of RNA helicase hepatitis C by 57.90% and 27.55%. In addition, the protein was able to suppress the activity of Staphylococcus aureus ATCC 6538, E. coli EPEC K.1.1. and Salmonella typhii ATCC 25241. Activitiy of lectin was stable at 30 °C and unaffected by the action of the enzyme. These results indicate that lectin of microalgae BTM 11 could be an alternative to antiviral and antibacterial proteins.
Co-Authors Afgani, Chairul Anam Apon Zaenal Mustopa DWI SUSILANINGSIH Komarudin, Nurul Amri Mala Nurilmala Mikhratunnisa, Mikhratunnisa Nuraisyah, Anni Sofyan Hadi