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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Ilmu Dasar
Rahman, Nurhaidar
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Agriculture, Biological Sciences & Forestry Control & Systems Engineering Mathematics

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The Influence of Various Growth Regulators on Induction Organogenic Callus from Gajah and Kuning Cassava Genotype (Manihot esculenta Crantz) Rahman, Nurhamidar; Fitriani, Hani; Rahman, Nurhaidar; Hartati, N. Sri
Jurnal ILMU DASAR Vol 22 No 2 (2021)
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jid.v22i2.9305

Abstract

Kuning and Gajah genotypes are two collections of cassava in the Biotechnology Research Center for Germplasm, LIPI with the advantages of each genotype are high beta carotene and high production. The multiplication in in vitro culture can be done one of them through organogenesis. The aim of this study was to evaluate the effect of using 2,4-D; NAA and Kinetin are used singly for the formation of organogenesis of cassava in the Kuning Cassava and Gajah genotypes. This research was conducted at the Laboratory of Molecular Genetics and Modification of Plant Biosynthetic Pathways, Biteknologi Research Center, LIPI, Bogor since January - February 2018. The source of explants were young leaves and petiols from cassava plant culture in vitro genotypes of Gajah and Kuning yam which were three months old. in culture. The basic media used as a planting medium were Murashige and Skoog (MS) media with the addition of growth regulators (ZPT) singly, 2,4-D, NAA and Kinetin with two concentrations of ZPT each, 8 and 10 mg L- 1 This research was arranged based on a completely randomized design factorial pattern consisting of 2 factors. All data obtained were analyzed using ANOVA and if there is an influence then proceed with the DMRT test with an error rate of 5% using the SPSS program. The highest number of Kuning genotype cassava organogenic callus that developed into shoots on the medium added by ZPT was 2.4 D and kinetin with the same concentration of 8 mg L-1. Formation of the best organogenic callus in petiol explants in the media with the addition of a single 2,4-D and Kinetin with the same concentration of 8 mg L-1. Keywords: Cassava, growth regulators, organogenic.
Karakteristik kimia dan keamanan mikroba tepung ikan teri hitam (Stolephorus commersonii): Chemical characteristics and microbial safety of commerson’s anchovy meal (Stolephorus commersonnii) Litaay, Christina; Indriati, Ashri; Andriansyah, Raden Cecep Erwan; Novianti, Fithria; Purwandoko, Pradeka Brilyan; Rahman, Nurhaidar; Nuraini, Laela; Rahman, Nurhamidar; Hidayat, Taufik
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 26 No. 3 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26 (3)
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.v26i3.48355

Abstract

Ikan teri hitam (Stolephorus commersonii) merupakan jenis ikan pelagis kecil yang bernilai gizi tinggi. Ikan teri hitam memiliki nilai ekonomi yang tinggi, namun pemanfaatannya masih bersifat tradisional. Peningkatan nilai tambah ikan teri hitam dapat dilakukan melalui diversifikasi produk dalam bentuk tepung ikan. Penelitian ini bertujuan untuk menentukan karakteristik tepung ikan teri hitam berdasarkan komposisi kimia, kandungan mineral, dan cemaran mikroba. Metode penelitian yang digunakan adalah metode eksperimen pengolahan tepung ikan menggunakan modifikasi media perendaman air pada suhu 25oC, selama 15 menit. Parameter yang diuji yaitu analisis proksimat, mineral (besi, magnesium, dan kalsium), dan cemaran mikroba (Angka Lempeng Total (ALT), kapang khamir, dan Escherichia coli). Hasil analisis menunjukkan bahwa tepung ikan teri mengandung kadar protein 70,16%, air 9,62%, abu 14,85%, dan lemak 4,55%. Kadar besi (5,99 mg/g), magnesium (163,565 mg/g), dan kalsium (6179,95 mg/g). Cemaran mikroba Angka Lempeng Total (ALT) sebesar 1,15 koloni/g, kapang khamir <10 koloni/g, dan Escherichia coli negatif.
Characteristics of dry noodles based on sago flour enriched with skipjack tuna (Katsuwonus pelamis): Karakteristik mi kering berbasis tepung sagu yang diperkaya ikan cakalang (Katsuwonus pelamis) Litaay, Christina; Santoso, Joko; Hariyanto, Bambang; Indriati, Ashri; Andrianto, Moeso; Purwandoko, Pradeka Brilyan; Rahman, Nurhaidar; Indriawati, Indriawati; Sufiandi, Sandi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 12 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(12)
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.v27i12.55616

Abstract

Indonesia merupakan salah satu negara dengan konsumsi mi instan terbesar. Permintaan impor gandum meningkat seiring dengan meningkatnya konsumsi mi berbahan tepung terigu. Tepung sagu direkomendasikan untuk digunakan sebagai bahan baku mi. Kandungan gizi ikan dapat meningkatkan nilai gizi produk mi. Penelitian ini bertujuan untuk menentukan konsentrasi tepung ikan cakalang yang optimal untuk mi kering berbahan tepung sagu berdasarkan karakteristik kecerahan dan kesukaan konsumen. Mi kering berbahan dasar sagu terdiri dari lima perlakuan, yaitu kontrol, tepung ikan cakalang 2, 4, 6, dan 8%. Parameter yang dianalisis meliputi lightness dan organoleptik. Perlakuan terbaik kemudian dianalisis kadar protein, abu, dan mikrostruktur. Penambahan tepung ikan cakalang memberikan pengaruh yang nyata (p<0,05) terhadap parameter lightness, aroma, dan keseluruhan. Lightness, aroma, dan nilai keseluruhan mi tepung ikan cakalang 8% lebih baik dibandingkan dengan kontrol dan perlakuan lainnya. Mi kering dengan penambahan tepung ikan cakalang 8% memiliki aroma harum, warna agak kurang bening, rasa mi enak, dan tekstur mendekati kenyal sehingga masih dapat diterima panelis. Perlakuan mi dengan penambahan tepung ikan cakalang 8% menghasilkan kadar protein tinggi, yaitu 5,56% (bk) dan kadar abu 1,12% (bk). Mi dengan penambahan tepung ikan cakalang 8% memiliki butiran elips agak terpotong, sedangkan mi gandum memiliki butiran elips.
Co-Authors Andriansyah, Raden Cecep Erwan Andrianto, Moeso Bambang Hariyanto Christina Litaay Hani Fitriani, Hani Indriati, Ashri Indriawati, Indriawati Joko Santoso N. Sri Hartati, N. Sri Novianti, Fithria Nuraini, Laela Purwandoko, Pradeka Brilyan Rahman, Nurhamidar Sufiandi, Sandi Taufik Hidayat