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Suherman, Sutianto Pratama
Aquaculture Department, Faculty Of Fisheries And Marine Science, Gorontalo States University, Jenderal Sudirman Street 6, Kota Tengah, Gorontalo 96128, Indonesia
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Karakteristik Sediaan Minuman Fungsional Fortifikasi dari Serbuk Teripang Pasir (Holothuria scabra) dan Serbuk Daun Bayam Merah (Amaranthus gangeticus) Mahmud, Nurain M.; Sulistijowati, Rieny; Suherman, Sutianto Pratama
Research Review: Jurnal Ilmiah Multidisiplin Vol. 2 No. 1 (2023): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2023 - Juli 2023)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (284.942 KB) | DOI: 10.54923/researchreview.v2i1.23

Abstract

Penelitian ini bertujuan untuk menganalisis formula, kadar ar, kadar abu, protein,antioksidan dan organoleptik dari produk minuman fungsional fortifikasi dari serbuk teripang pasir dan serbuk daun bayam merah. Pada penelitian ini, organoleptic dianalisis secara deskriptif dengan menggunakan Rasch model, parameter kimia (kadar air, kadar abu, protein dan antioksidan) dirancang menggunakan RAL dan dianalisis menggunakan Anova. Penelitian ini menggunakan metode eksperimen dengan dua kali ulangan Terdapat 3 taraf perlakuan konsentrasi formula yang berbeda yaitu produk A (serbuk teripang pasir 3 gram dan serbuk daun bayam merah 9 gram), B ( serbuk teripang pasir 7 gram dan serbuk daun bayam merah 5 gram), C (serbuk teripang 9 gram dan serbuk daun bayam merah 3 gram). Berdasarkan hasil penelitian menunjukan bahwa nilai organoleptik hedonik minuman fungsional fortifikasi dari serbuk teripang pasir dam serbuk daun bayam merah yang diminati oleh panelis terdapat pada produk A (warna dan rasa) pada kriteria sangat suka dan produk B (aroma) pada kriteria suka. Bedasarkan penelitian yang telah dilakukan menunjukan bahwa minuman fungsional fortifikasi dari serbuk teripang pasir dan serbuk daun bayam merah memilik antioksidan sangat kuat terdapat pada produk A dengan nilai 10,7 ppm. Hasil uji kadar air maksimal 3,0%, kadar abu maksimal. 1,5% dan protein 60% telah memenuhi syarat mutu SNI 01-2891-1992. Hasil Anova terhadap kadar air pada produk berpengaruh tidak nyata. Hasil anova kadar abu pada produk berpengaruh nyata,hasil uji lanjut duncan pada produk A dengan nilai 0,8% dan B dengan nilai 0,03% bebeda tidak nyata, namun berbeda nyata dengan produk C dengan nilai 0,01%. Hasil anova protein pada produk berpengaruh nyata, hasil uji lanjut duncan pada ketiga produk berbeda nyata dengan nilai produk A 0,33%, B 0,37% dan C 0,16%. Hasil Anova pada aktivitas antioksidan berpengaruh nyata, hasil uji lanjut duncan pada ketiga produk berbeda nyata dengan nilai pada produk A 0,16%, B 0,20% dan C 21,24%.
Pengaruh Fortifikasi Tepung Teripang Pasir (Holothuria scabra) Terhadap Karakteristik Organoleptik Dan Kimia Kue Curuti Tuba, Yulianti; Husain, Rahim; Suherman, Sutianto Pratama
Research Review: Jurnal Ilmiah Multidisiplin Vol. 2 No. 1 (2023): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2023 - Juli 2023)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v2i1.25

Abstract

This study aims to formulate and analyze the organoleptic and chemical characteristics of curuti cake fortified with sand sea cucumber flour. The treatment is the addition of 15 g, 20 g, and 25 g of sand sea cucumber flour to the curuti cake. The parameter tested is organoleptic characteristic including appearance, aroma, color, texture, and taste which is analyzed by using Kruskal-Wallis. The treatment with a significant effect is continued with Duncam advanced tes to see the difference in treatmen. chemical characteristic (moisture content, fat content, ash conten, protein content, carbohydrate content, and fiber content) is determined by using completely Randomized Design (CRD) and is analyzed by using ANOVA. The Duncam advanced test shows that the treatment of curuti cake formulation with different fortification of sand sea cucumber flour result in significantly different organoleptic characteristics, such as appearance, aroma, color, texture, and taste. The result of ANOVA test shows that the sand sea cucumber flour fortification treatment has an effect on the chemical characteristics of curuti cake ith the range of water content from 2.25 to 4.32%, ash content from 5.22 to 5.72%, fat content from 16.15 to 19.7%, protein content 15.51 to 22.72%, carabohydrate content from 49.34 to 58.49%, and fiber content from 0.14 to 0.30%. The best treatment, according to the panelists assessment, is the fortification of P2 sand sea cucumber flour for 20 grams which results in water content of 2.32%, protein content of 20.99%, ash content of 5.27%, fat content of 17.81%, carbohydrate content of 54.48%, and fiber content 0.16%.
Identifikasi Infeksi WSSV (White Spot Syndrome Virus) Pada Udang Vaname (Litopaneus vannamei) Dengan Metode PCR (Polimarace Chain Reaction) Di Kecamatan Wanggarasi Abudi, Candra Perdana; Koniyo, Yuniarti; Suherman, Sutianto Pratama; Lamadi, Arafi
Research Review: Jurnal Ilmiah Multidisiplin Vol. 2 No. 1 (2023): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2023 - Juli 2023)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v2i1.28

Abstract

This study aims to identify White Spot Syndrome Virus (WSSV) infection in vannamei shrimp ponds cultivated in Wanggarasi Sub-district, Pohuwato Regency, using the Polymerase Chain Reaction (PCR) test method. The method applies descriptive analysis method, observation method, and laboratory analysis. The results showed that after being detected by PCR from 4 sampling stations, stations 3 was detected positive (+) for moderate virus infection at stations 1, 2, and 4. The results of identification using the PCR (Polymerase Chain Reaction) method at the Fish Quarantine Station and Quality Assurance of Gorontalo Province, the white spot syndrome virus (WSSV) was not detected in vannamei shrimp, or negative (-) with clinical symtomps, namely; pale color, slow movement, leaning against the embankment, there is a light spot on the head, swimming on the surface.
Karakteristik Organoleptik dan Kimia Pukis Tepung Talas (Xanthosoma Sagitifolium) yang Difortifikasi Dengan Tepung Kulit Udang Vaname (Ditopenaeus Vannamei) : (Organoleptic and Chemical Characteristics of Taro Flour Pukis (Xanthosoma Sagitifolium) Flour Fortified with Vaname Shrimp Skin Flour (Ditopenaeus Vannamei)) Elu, Megawati; Husain, Rahim; Suherman, Sutianto Pratama
Research Review: Jurnal Ilmiah Multidisiplin Vol. 2 No. 1 (2023): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2023 - Juli 2023)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v2i1.29

Abstract

The research aimed to determine the organoleptic and chemical quality of pukis cake. The treatment of this research was the addition of shrimp shell powder for 15gr, 20gr, and 25gr to pukis cake. Additionally, the parameters tested were organoleptic characteristics, namely appearance, aroma, color, taste, and texture which were analyzed using the Kruskal-Wallis test. The treatments with significant effects were further tested with Duncan’s Multiple Range test to determine differences in treatment. On the other hand, the chemical characteristics observed werw moisture content, fat content, ash content, protein content, and calcium content. The results of Duncan’s Multiple Range test indicated that the treatment of the pukis formulation with different fortification of shrimp shell powder resulted in significantly different organoleptic characteristics off appearance, aroma, color, taste, and texture. At the same time, the fortification of shrimp shell powder affected the chemical characteristics of pukis cake, namely the water content of around 20.64%, ash content of 1.68%, fat content of 5.85%, protein content of 8.745%, and calcium content of 21.45 mg/kg. the best treatment, according to the panelist’s assessment of pukia cake, was treatment A, namely 15gr of shrimp shell powder.
Wadah Budidaya Crab Ball pada Kedalaman yang Berbeda Terhadap Pertumbuhan dan Kelangsungan Hidup Kepiting Bakau (Scylla Sp) di Tambak Taiyeb, Moh Furqan M Dj; Koniyo, Yuniarti; Suherman, Sutianto Pratama
Research Review: Jurnal Ilmiah Multidisiplin Vol. 2 No. 2 (2023): Research Review: Jurnal Ilmiah Multidisiplin (Agustus 2023 - Januari 2024)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v2i2.43

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh peletakan wadah budidaya pada kedalaman yang berbeda terhadap pertumbuhan dan kelangsungan hidup kepiting bakau (Scylla sp). Penelitian ini dilaksanakan pada bulan april sampai mei 2022. Metode yang digunakan adalah metode eksperimen dengan rancangan acak lengkap (RAL). Perlakuan yang diberikan yaitu perlakuan A (permukaan tambak) dan perlakuan B (dasar tambak) dengan sepuluh kali ulangan, masing-masing wadah berisikan satu ekor kepiting bakau. Parameter yang diamati yaitu pertumbuhan mutlak, sedangkan parameter pendukung yaitu kualitas air meliputi suhu, salinitas, pH, dan DO.pengukuran pertumbuhan dilakukan pada setiap 10 hari. Analisis terhadap data pertumbuhan kepiting bakau menggunakan analisis uji T (Independent Sampel T Test). Kepiting bakau yang digunakan dalam penelitian ini berukuran 150-200 gr/ekor dan diberikan pakan ikan rucah sebanyak 5% pada Pagi Hari dan 5 hari pada Malam hari Selma penelitian. Dari hasil analisis yang dilakukan menunjukan perbedaan pada pertumbuhan berat dan panjang, namun tidak berpengaruh terhadap pertumbuhan lebar kepiting bakau (Scylla sp). Hasil pengamatan terbaik pada pertumbuhan kepiting bakau (Scylla sp) terdapat pada perlakuan A (Permukaan tambak) dengan nilai rata-rata berat 3,4 gr, panjang 0,11 cm, dan lebar 0,19 cm dan pertumbuhan terendah terdapat pada perlakuan B (dasar tambak) dengan nilai rata-rata berat 1,6 gr, panjang 0,17 cm, dan lebar 0,17 cm.
Karakterisasi Mutu Produk Kue Kering (Cookies) Hasil Substitusi Tepung Kepala Udang (Litopenaeus Vannamei) dan Tepung Terigu Ishak, Ristionita; Sulistijowati, Rieny; Suherman, Sutianto Pratama
Research Review: Jurnal Ilmiah Multidisiplin Vol. 2 No. 2 (2023): Research Review: Jurnal Ilmiah Multidisiplin (Agustus 2023 - Januari 2024)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v2i2.49

Abstract

This research aimed to formulate and analyze organoleptic values and chemical parameters (moisture, protein, calcium contents) from cookies substituted with whiteleg shrimp head flour and wheat flour. The research employed the experimental method with two replications and three treatments, namely P1 (5 grams whiteleg shrimp head flour and 95 grams wheat flour), P2 (10 grams whiteleg shrimp head flour and 90 gram wheat flour), and P3 (15 grams whiteleg shrimp head flour and 85 grams wheat flour). Moreover, the parameters tested were organoleptic sharacteristics analyzed using Rasch model. The result analysis of the Rasch model in the treatment of coocies substituted with whiteleg shrimp head dlour and wheat flour produced organoleptic characteristic assessed by the panelists on 5 gr, 10 gr, and 15 gr levels, indicating that is was difficult for the panelists to asess color and aroma, while panelists easly assessed appearance, taste, and texture. The chemical parameters were analyzed using a completely randomized design and ANOVA (Analysis of Variance). The result of the ANOVA test depicted that different cookies treatments had a singnificant effect (P<0,05) on the content of cookies substituted with whiteleg shrimp head flour and wheat flour, so it continued whit Duncan’s Multiple Range Test. The value of Duncan’s multiple range test revealed a significant effect difference among each treatment, namely the water content at the 5 gr, 10 gr, and 15 gr levels signified that all treatments had no significant effect, the protein content indicated that 5 gr level was significantly different from the 10 gr level, and the 10 gr level was significanly different from the 15 gr level at the same time, the calcium content with levels of 5 gr, 10 gr and 15 gr indicated that all treatments were significantly different.
Pengaruh Kombinasi Hasil Fermentasi Ampas Tahu Dan Dedak Padi Terhadap Pertumbuhan Biomassa Cacing Sutera (Tubifex Sp) Mulis; Hunow, Aldrianto B.; Suherman, Sutianto Pratama
Research Review: Jurnal Ilmiah Multidisiplin Vol. 2 No. 2 (2023): Research Review: Jurnal Ilmiah Multidisiplin (Agustus 2023 - Januari 2024)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v2i2.52

Abstract

This studyiaims to determini the effectiof the combination of fermented tufo dregs and rice bram on the growth of silkwormibiomass. This researchiwas conductedifrom May to Julyi2022. Theimethod used was am experimental method with a completelyirandomized designi(CRD) with 4 treatments and 3 replications. The treatmentsiin this studyiwere reatment A (Control), B (Combination of 50% tufo dregs and 50% rice bran), C (Combination of 75% tufo dregs and 25% rice bran), D (Combination of 25% tofu dregs and rice bran 75%),Using gutters with a size of i80 cm xi10 cm xi12 cm.i10 grams container, the test materials used were organic tufo dregs and rice bran fermeted with EM4 (Effective Microoganim-4) prebiotic.iThe results of ithe ANOVA testianalysis showed that population growth and silkworm biomass using a combination of tofu dregs fermentation and rice bran had isignificantieffecti(P>0.05) with itheibest resultsiin treatmentiD, which was 7169 induviduals and absolute biomass in D, which was 21,02 (grams) Water iquality iduring the study was in the standard range for silkworm growth.
Efektivitas Waktu Pelumuran Ekstrak Asam Belimbing Wuluh (Avverhoa Bilimbi) terhadap Penurunan Kadar Logam Berat Merkuri (Hg) pada Ikan Mujair (O.Mosambiccus) Goma, Jean; Sulistijowati, Rieny; Suherman, Sutianto Pratama
Research Review: Jurnal Ilmiah Multidisiplin Vol. 3 No. 1 (2024): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2024 - Juli 2024)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v3i1.68

Abstract

This study aims to analyze the effectiveness of coating time with belimbing wuluh (averrhoa blimbi) extract in reducing the heavy metal mercury (Hg) levels in Mozambique tilapia (O.mossambicus). This research employed a Completely Randomized Design (CRD) method where the data were analyzed using variance analysis (ANOVA) and further tested by Duncan's multiple range test. The study was conducted using an experimental approach with two replications at three different locations: downstream (Bolangitang River), midstream (Sonuo Village), and upstream (Ollot Village). The treatments involved different coating times with averrhoa blimbi extract. The treatment levels consisted of four control levels: 5 minutes, 10 minutes, and 15 minutes. The research results demonstrated that a 15-minute coating time with averrhoa blimbi extract significantly reduced mercury levels in Mozambique tilapia in the downstream area of the Bolangitang River, with the highest reduction percentage reaching 63%. Meanwhile, the lowest reduction percentage was observed in the midstream area (Sonuo Village), with a 10-minute coating time resulting in a reduction percentage of 20.01%. Thus, the coating time of averrhoa blimbi extract was 50% effective in reducing heavy metal mercury (Hg) levels. This study contributes significantly to understanding the potential use of natural materials in addressing heavy metal pollution in freshwater ecosystems. It also highlights the relevance of utilizing local materials such as averrhoa blimbi as an alternative in conservation efforts and the protection of the environment and fisheries resources.
Karakterisasi Roti Manis Subtitusi Tepung Rumput Laut (Eucheuma Cotonii), dan Tepung Ubi Talas (Colocasia Esculenta L Schott) Pasi, Sri Oktaviani; Husain, Rahim; Suherman, Sutianto Pratama
Research Review: Jurnal Ilmiah Multidisiplin Vol. 3 No. 1 (2024): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2024 - Juli 2024)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v3i1.77

Abstract

This study aims to analyze the organoleptic and chemical characteristics of sweet bread substituted with seaweed flour (Eucheuma cottonii) and taro flour (Colocasia esculenta L. Schott). The research used four treatments with different ratios of seaweed flour to taro flour, namely P1 (0%:100%), P2 (30%:70%), P3 (35%:65%), and P4 (40%:60%), each with two replications. The parameters tested included fat content, protein content, moisture content, ash content, and organoleptic tests using the hedonic method. The study was designed using a Completely Randomized Design (CRD). Chemical data were analyzed using ANOVA and further tested with Duncan's test, while organoleptic data were analyzed using the Kruskal-Wallis test. The results showed that the P4 treatment (40% seaweed flour: 60% taro flour) provided the best results in organoleptic tests. The Kruskal-Wallis test results indicated that the different proportions of seaweed flour and taro flour significantly affected the appearance, aroma, color, texture, and taste of the resulting sweet bread. The chemical characteristics of the sweet bread in the best treatment (P4) were 2.58% fat content, 8.69% protein content, 27.07% moisture content, and 1.75% ash content. This research indicates that the substitution of seaweed flour and taro flour can produce sweet bread with good sensory quality and a chemical composition that is potential for food product diversification.
Analisis Rendemen Dan Skrining Fitokimia Ekstrak Rumput Laut Merah (Eucheuma spinosium) Segar Dan Kering Yainahu, Julfikri; Mile, Lukman; Suherman, Sutianto Pratama
Jambura Fish Processing Journal Vol 5, No 2 (2023): VOLUME 5 NOMOR 2, JULY 2023
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v5i2.15939

Abstract

Beberapa jenis rumput laut merupakan sumber potensial pangan fungsional yang dapat dimanfaatkan untuk kesehatan karena mengandung senyawa senyawa metabolik sekunder. Salah satunya adalah rumput laut merah (Eucheuma spinosum). Tujuan dari penelitian ini adalah mengetahui rendemen dan kandungan fitokimia ekstrak rumput laut merah (Eucheuma spinosum) dalam bentuk segar dan kering. Dalam penelitian ini metode yang di gunakan adalah metode deskriptif. Untuk mendapatkan ekstrak menggunakan metode maserasi dengan pelarut metanol. Hasil ekstrak rumput laut merah (Eucheuma spinosum) diperoleh dari selisih berat awal 500 gr rumput laut. Mendapatkan hasil masing-masing yaitu ekstrak segar₌79,16 gr, ekstrak kering₌88,59 gr. Setelah mendapatkan berat awal dan berat akhir setelah penguapan, berat rendemen ekstrak segar₌15,83%, ekstrak kering₌17,71%. Hasil pengujian skrining fitokimia ekstrak segar dan kering sama-sama mengandung golongan senyawa flavonoid, alkaloid, terpenoid, saponin dan tannin sedangkan pada golongan senyawa steroid sama-sama memberikan hasil negatif.
Co-Authors Abudi, Candra Perdana Ahmad, Indra Gandhi Arafik Lamadi Awalia, Nur Bunajir Bunajir Dini Alvateha Elu, Megawati Goma, Jean Hasim Heni Pujiastuti Hunow, Aldrianto B. Ishak, Ristionita Juliana Juliana Lamadi, Arafi Lukman Mile Luthfiana Aprilianita Sari Mahmud, Nurain M. Marjan, Rahmatiya Maspeke, Winarsi Merdiyanti K Ali Mulis Munira Munira Mustamu, Amelya Nabila Salsabila Umar Naipospos, Jogi Novika Aulia Nisa Thaib Pasi, Sri Oktaviani Rahim Husain Rahim Husain Rarasrum Dyah Kasitowati Rieny Sulistijowati Saharu, Moh. Afandi H Shindy Hamidah Manteu Siska Falentina Sukti Nurman Ilham Sulastri Arsad Taiyeb, Moh Furqan M Dj Tuba, Yulianti Wila Rumina Nento Yainahu, Julfikri Yuniarti Koniyo