Article Per Year (5 Year)
p-Index From 2020 - 2025
2.407
P-Index
This Author published in this journals
All Journal Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences Media Teknologi Hasil Perikanan JFMR (Journal of Fisheries and Marine Research) Indonesian Journal of Chemistry Amerta Nutrition Jurnal Abdi Insani Prosiding Konferensi Nasional PKM-CSR Jurnal Pijar MIPA
Djamaludin, Heder
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

Published : 15 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 6 Documents
Search
Journal : JFMR (Journal of Fisheries and Marine Research)

 1 
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
PENGARUH PENAMBAHAN ANGKAK DAN SENDAWA TERHADAP KARAKTERISTIK MIKROBIOLOGI DAN FISIKOKIMIA SE’I TUNA: THE EFFECT OF ADDITIONAL ANGKAK AND SALTPETRE ON SE'I TUNA MICROBIOLOGICAL AND PHYSICOCHEMICAL CHARACTERISTICS Tambunan, Jeny Ernawati; Suprayitno, Eddy; Djamaludin, Heder; Hardoko, Hardoko; Dwi Sulistiyati, Titik; Chamidah, Anies; Yunita, Yunita; Dewi Sinta Wati
JFMR (Journal of Fisheries and Marine Research) Vol. 7 No. 3 (2023): JFMR on November
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.2023.007.03.3

Abstract

Ikan tuna merupakan sumber pangan hewani yang banyak dibutuhkan manusia karena kandungan proteinnya yang tinggi. Umumnya, ikan kaya akan kandungan air dan protein yang tinggi, hal ini menjadikan ikan bersifat perishable sehingga rentan mengalami kemunduran mutu. Pengasapan merupakan salah satu cara untuk mengawetkan ikan. Se’i merupakan makanan khas Indonesia-yang berasal dari Nusa Tenggara Timur (NTT) diolah dan diawetkan mirip seperti ikan asap. Sendawa atau saltpetre digunakan pada pembuatan se’i sebagai penghasil warna merah, memberikan rasa yang khas, mengurangi pengerutan pada daging selama proses pengasapan dan memperpanjang umur simpan se’i. Namun, warna merah yang dihasilkan saltpetre kurang memuaskan, sehingga perlu pengembangan warna merah pada se’i yaitu dengan pemanfaatan angkak sebagai penghasil warna alami. Penelitian ini menggunakan metode eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) Faktorial dengan 2 faktor yaitu lama perendaman dalam larutan campuran angkak sendawa (0,3,6 jam) dan lama penyimpanan pada suhu ruang (0,3,6,9 hari) dengan menggunakan 3 kali ulangan. Data hasil penelitian dianalisis menggunakan Analysis of Variance (ANOVA). Perlakuan terbaik adalah perendaman pada angkak sendawa selama 6 jam dengan karakteristik TPC sebesar 3.86 log CFU/g (7.24x103 CFU/g), angka kapang khamir sebesar 1.51 log CFU/g (3.24x101 CFU/g), dan TBA sebesar 0.22 mg malondialdehid/kg.   Tuna is an animal food source that is much needed by humans because of its high protein content. Generally, fish is rich in water and high protein content, this makes the fish perishable so it is susceptible to quality deterioration. Smoking is one way to preserve fish. Se'i is a typical Indonesian food originating from East Nusa Tenggara (NTT) which is processed and preserved similar to smoked fish. Saltpetre is used in making se'i to produce a red color, give it a distinctive taste, reduce shrinkage of the meat during the smoking process and extend the shelf life of se'i. However, the red color produced by saltpetre is less than satisfactory, so it is necessary to develop the red color in se'i, namely by using Angkak as a natural color producer. This research uses an experimental method using a Factorial Completely Randomized Design (CRD) with 2 factors, namely the length of soaking in a mixed solution of slaked rice (0.3.6 hours) and the length of storage at room temperature (0.3.6.9 days) with using 3 repetitions. The research data were analyzed using Analysis of Variance (ANOVA). The best treatment is soaking in red rice for 6 hours with TPC characteristics of 3.86 log CFU/g (7.24x103 CFU/g), yeast mold numbers of 1.51 log CFU/g (3.24x101 CFU/g), and TBA of 0.22 mg malondialdehyde. /kg.
Profil Luas Glomerulus Ginjal Tikus Wistar Jantan (Rattus Novergicus) Hipertensi yang Diberi Hidrolisat Kolagen Kulit Ikan Gabus (Channa Striata): The Profile of the Glomerular Area in Male Wistar Rat Kidneys (Rattus Novergicus) with Hypertension Given Collagen Hydrolysate from Snakehead Fish Skin (Channa Striata) Tambunan, Jeny Ernawati; Suprayitno, Eddy; Djamaludin, Heder; Kayanti, Nadila Putri Dwi
JFMR (Journal of Fisheries and Marine Research) Vol. 9 No. 1 (2025): JFMR on March
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.2025.009.01.12

Abstract

Kulit ikan gabus (Channa striata) memiliki kandungan kolagen sekitar 13,60% yang dapat dimanfaatkan sebagai bahan baku produk nutraceutical. Hidrolisat kolagen kulit ikan gabus (Channa striata) diketahui memiliki aktivitas antihipertensi dengan aktivitas penghambatan Angiotensin Converting Enzyme (ACE) sebesar 78%. Penelitian dilaksanakan pada Bulan Maret hingga Mei 2024 di Laboratorium Advance Fakultas Perikanan dan Ilmu Kelautan Universitas Brawijaya, Laboratorium Perekayasaan Hasil Perikanan Fakultas Perikanan dan Ilmu Kelautan Universitas Brawijaya, dan Laboratorium Uji Hewan Farmakologi Universitas Brawijaya. Metode penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan jumlah sampel hewan model sebanyak 24 ekor dengan 6 level kelompok perlakuan yakni Kelompok Normal (N); Kelompok Kontrol Positif (K+); Kelompok Kontrol Negatif (K-); Kelompok Perlakuan Dosis Hidrolisat Kolagen Kulit Ikan (P1, P2, P3). Penelitian ini terdiri atas 2 tahap yakni tahap 1 dan tahap 2. Tahap 1 berupa pembuatan dan karakterisasi hidrolisat kolagen kulit ikan gabus (Channa striata) sedangkan tahap 2 berupa analisis aktivitas antihipertensi hidrolisat kolagen kulit ikan gabus (Channa striata) melalui hewan model secara in vivo. Pemberian hidrolisat kolagen kulit ikan gabus (Channa striata) dapat mencegah terjadinya peningkatan luas glomerulus ginjal hewan model serta mencegah terjadinya disfungsi endotel dan injury pada sel endotel dan podosit yang dapat mencegah terjadinya sklerotik glomerulus.   Snakehead fish skin (Channa striata) contains about 13.60% collagen, which can be utilized as a raw material for nutraceutical products. Collagen hydrolysate from snakehead fish skin (Channa striata) has been shown to have antihypertensive activity, with an Angiotensin Converting Enzyme (ACE) inhibition activity of 78%. The research was conducted from March to May 2024 at the Advance Laboratory of the Faculty of Fisheries and Marine Science, Brawijaya University, the Fishery Product Engineering Laboratory of the Faculty of Fisheries and Marine Science, Brawijaya University, and the Pharmacological Animal Testing Laboratory of Brawijaya University. The research method used a Completely Randomized Design (CRD) with 24 animal model samples divided into 6 treatment groups: Normal Group (N), Positive Control Group (K+), Negative Control Group (K-), and Treatment Groups with Collagen Hydrolysate from Fish Skin (P1, P2, P3). This study consists of two stages: Stage 1 involves the preparation and characterization of collagen hydrolysate from snakehead fish skin (Channa striata), while Stage 2 involves analyzing the antihypertensive activity of the collagen hydrolysate from snakehead fish skin (Channa striata) in vivo using an animal model. The administration of collagen hydrolysate from snakehead fish skin (Channa striata) can prevent an increase in the glomerular area of the animal model’s kidneys, as well as prevent endothelial dysfunction and injury in endothelial and podocyte cells, which could help prevent glomerulosclerosis.
Profil Kadar Nitric Oxide (NO) dan Patologis Jantung Tikus Wistar Jantan (Rattus Novergicus) Hipertensi dengan Pemberian Hidrolisat Kolagen Kulit Ikan Gabus (Channa Striata): Profile Of Nitric Oxide (NO) Levels and Heart Pathology in Hypertensive Male Wistar Rats (Rattus Novergicus) Administered Collagen Hydrolysate from Snakehead Fish (Channa Striata) Skin Suprayitno, Eddy; Tambunan, Jeny Ernawati; Djamaludin, Heder
JFMR (Journal of Fisheries and Marine Research) Vol. 9 No. 1 (2025): JFMR on March
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.2025.009.01.9

Abstract

Potensi dari aktivitas biologis pada kolagen dapat ditingkatkan salah satunya dengan cara hidrolisis enzimatis. Oleh karena itu, dilakukan pengujian hidrolisat kolegan kulit ikan gabus secara in vivo pada hewan model tikus wistar jantan dan selanjutnya dilakukan analisis kadar NO hewan model. Tujuan dari penelitian yaitu diharapkan dapat menganalisis adanya potensi dan pengaruh perbedaan level dosis pada hidrolisat kolagen kulit ikan gabus sebagai antihipertensi terhadap tekanan darah dan peningkatan kadar NO tikus wistar jantan hipertensi yang diinduksi NaCl dan Prednison. Metode penelitian ini menggunakan RAK dengan jumlah sampel 24 ekor dengan 6 level kelompok perlakuan, Kelompok Normal (N); Kelompok Kontrol Positif (K+); Kelompok Kontrol Negatif (K-); Kelompok Perlakuan Perbedaan Level Dosis Hidrolisat Kolagen kulit ikan gabus (P1,P2,P3). Penelitian terdiri dari dua tahap yakni tahap satu pembuatan dan identifikasi hidrolisat kolagen kulit ikan gabus, sedangkan tahap dua pengujian hidrolisat kolagen kulit ikan gabus melalui hewan model secara in vivo. Tahap 1 karakterisasi hidrolisat kolagen menggunakan enzim bromelin 1% diperoleh rendemen 12%, kadar protein 49,2mg/L, derajat hidrolisis 40,63%, berat molekul 15-180 kDa, dan memiliki 17 profil asam amino. Tahap 2, diperoleh hasil pengukuran tekanan darah hewan model meningkat menggunakan NaCl 2% + Prednison 1,5mg/kgBB dan menurun pada perlakuan berbeda tiap kelompok. Penelitian tahap 2 diperoleh kadar NO tertinggi oleh kelompok K+ 134,81 μmol/L, sedangkan kadar NO terendah oleh kelompok K- 38,67 μmol/L. Pemberian hidrolisat kolagen ikan gabus P3 (140 mg/200 g BB tikus) berpengaruh terhadap pengurangan kerusakan sel di area arteri pulmonalis jantung tikus wistar dan terjadinya dilatasi endotel jantung tikus wistar hingga sebesar 26 μm.   The potential biological activity of collagen can be enhanced through enzymatic hydrolysis. Therefore, this study conducted in vivo testing of snakehead fish (Channa striata) skin collagen hydrolysate on male Wistar rats and subsequently analyzed nitric oxide (NO) levels in the animal models. The aim of the study was to assess the potential and impact of different dosage levels of snakehead fish skin collagen hydrolysate as an antihypertensive agent on blood pressure and NO levels in hypertensive male Wistar rats induced with NaCl + Prednisone. The research used a completely randomized design (CRD) with 24 samples divided into six treatment groups: Normal Group (N), Positive Control Group (K+), Negative Control Group (K-), and Treatment Groups with different dosage levels of snakehead fish skin collagen hydrolysate (P1, P2, P3). The study consisted of two stages: stage 1 involved the production and identification of snakehead fish skin collagen hydrolysate, while stage 2 involved in vivo testing of the hydrolysate on animal models. In stage 1, the collagen hydrolysate was characterized using 1% bromelain enzyme, resulting in a yield of 12%, protein content of 49.2 mg/L, degree of hydrolysis 40.63%, a molecular weight range of 15–180 kDa, and profiles of 17 amino acid. In stage 2, blood pressure measurements showed an increase in the animal model induced with 2% NaCl + 1.5 mg/kg BW Prednisone, which decreased with different treatments in each group. The results of stage 2 showed that the highest NO level was found in the K+ group (134.81 μmol/L), while the lowest NO level was observed in the K- group (38.67 μmol/L). Administration of snakehead fish collagen hydrolysate P3 (140 mg/200 g BW rats) significantly reduced cellular damage in the pulmonary artery area of the heart and caused endothelial dilation in the heart of Wistar rats, reaching 26 μm.
Pengaruh Metode dan Variasi Waktu Pemanasan terhadap Karakteristik Organoleptik Sate Lilit Berbasis Ikan Tuna: The Effect of Method and Heating Time Variations on the Organoleptic Characteristics of Tuna-Based Sate Lilit Tambunan, Jeny Ernawati; Hardoko, Hardoko; Djamaludin, Heder; Panjaitan, Mikchaell Alfanov Pardamean
JFMR (Journal of Fisheries and Marine Research) Vol. 9 No. 2 (2025): JFMR on July
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.2025.009.02.11

Abstract

Ikan tuna merupakan komoditas laut unggulan dengan kandungan protein tinggi. Salah satu bentuk diversifikasi olahan yang potensial adalah sate lilit. Saat ini, proses pematangan sate umumnya menggunakan metode tradisional seperti pembakaran arang, yang kurang higienis dan efisien. Oleh karena itu, diperlukan metode alternatif seperti pemanasan menggunakan gelombang elektromagnetik (microwave). Penelitian ini bertujuan untuk mengevaluasi pengaruh metode pemanasan (tradisional dan microwave) serta variasi waktu pemanasan (8, 10, dan 12 menit) terhadap karakteristik organoleptik sate lilit ikan tuna. Penelitian dilakukan secara eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan pola faktorial 2 × 3, mencakup dua faktor: metode pemanasan dan lama waktu pemanasan, masing-masing diulang tiga kali. Parameter yang diamati meliputi warna, aroma, rasa, dan tekstur, dinilai secara organoleptik oleh 30 panelis tidak terlatih menggunakan uji hedonik skala 5. Hasil analisis menunjukkan bahwa metode pemanasan dan lama pemanasan berpengaruh signifikan terhadap seluruh atribut organoleptik. Perlakuan terbaik diperoleh pada pemanasan microwave selama 10 menit, menghasilkan warna kuning kecokelatan menarik, aroma tuna yang kuat, rasa gurih seimbang, dan tekstur padat namun tidak kering. Hasil ini menunjukkan bahwa penggunaan microwave selama 10 menit merupakan metode yang efektif untuk menghasilkan sate lilit tuna berkualitas, serta dapat dijadikan acuan dalam pengembangan produk olahan ikan dengan teknologi pemanasan yang higienis dan efisien.   Tuna is a leading marine commodity known for its high protein content. One potential form of product diversification is sate lilit (minced fish satay). Currently, the cooking process for this product commonly uses traditional methods such as charcoal grilling, which tend to be less hygienic and inefficient. Therefore, an alternative method is needed, such as electromagnetic heating using a microwave. This study aims to evaluate the effects of heating methods (traditional and microwave) and different heating durations (8, 10, and 12 minutes) on the organoleptic characteristics of sate lilit made from tuna.cThe research was conducted experimentally using a Completely Randomized Design (CRD) with a 2 × 3 factorial pattern, consisting of two factors: heating method and heating duration, each replicated three times. The parameters observed included color, aroma, taste, and texture, which were evaluated organoleptically by 30 untrained panelists using a 5-point hedonic scale. Statistical analysis showed that both heating method and duration had a significant effect on all organoleptic parameters. The best treatment was microwave heating for 10 minutes, which resulted in an appealing golden-brown color, a strong tuna aroma, a balanced savory taste, and a firm yet moist texture. These findings indicate that microwave heating for 10 minutes is an effective method for producing high-quality tuna sate lilit and can serve as a reference for further development in fish-based product diversification using appropriate and hygienic heating technology.
FATTY ACID COMPOSITION ANALYSIS OF OIL EXTRACT MICROALGAE Spirulina sp. WITH DIFFERENT EXTRACTION METHODS Djamaludin, Heder; Chamidah, Anies
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.2021.005.02.10

Abstract

The microalgae Spirulina sp. is a potential biological resource. Utilization of Spirulina sp. very broad in various industrial fields such as nutraceutical, food, cosmetic and pharmaceutical. The purpose of this study was to analyze the chemical composition and fatty acid profile of the Spirulina sp. extracted by different mechanical cell disruption methods. This research method is descriptive, where the microalgae Spirulina sp. extracted using Microwave-Assisted Extraction (MAE) and Ultrasonic Assisted Extraction (UAE) methods, then the oil extract was analyzed for chemical composition and fatty acid profile with GC-MS instrument. The results showed that the oil extract of Spirulina sp. which extracted by MAE method contains 12 types of fatty acids where the levels of Saturated Fatty Acid are 56.01%, Mono-Unsaturated Fatty Acid 7.67%, and Poly-Unsaturated Fatty Acid 36.32%. Spirulina sp. oil extract contains ω-6 (17.17-18.87%) and ω-9 (4.34%) unsaturated fatty acids. Then the Spirulina sp. oil extract extracted by the UAE method contains 19 types of fatty acids where the levels of Saturated Fatty acids are 59.25%, Mono-Unsaturated Fatty acids 8.89%, and Poly-Unsaturated Fatty acids 40.87%. Spirulina sp. oil extract contains types of unsaturated fatty acids ω-3 (0.18-0.41%), ω-6 (18.39-27.73%), and ω-9 (3.50%). The highest fatty acid content in Spirulina sp. oil extract are palmitic acid/SFA (53.30-56.57%), oleic acid/MUFA (4.34-4.50%), and linoleic acid/PUFA (18.39-18.88%).
Co-Authors Akmal Djamaan Anies Chamidah Armanda, Zidan Asep Awaludin Prihanto Audina, Nanda Bambang Budi Sasmito Dewi Sinta Wati Dian Handayani Dinia Rizqi Dwijayanti Dwi Sulistiyati, Titik Eddy Suprayitno Elfirta, Rizki Rabeca Fauziyah, Jihan Nur Ferdian, Pamungkas Rizki Hardoko Hardoko Hardoko, Mr. Inayatussakinah, Inayatussakinah Kartika Dyah Palupi Kartikaningsih, Hartati Kayanti, Nadila Putri Dwi Kusdiyarlistio, Andhika Alfanda Kusuma, Zulfia Rifka Ayu M. Arifin, Zainul Maharsih, Inggit Kresna Muh Ade Artasasta Muhamad Firdaus Notonegoro, Hartoyo Panjaitan, Mikchaell Alfanov Pardamean Putri, Luh Ayu Hesa Frida Nanda S Siswanto Sutan Haji, Tunggul Syaputra, Denny Taher, Muhammad Tambunan, Jenny Ernawati Tambunan, Jeny Ernawati Titik Dwi Sulistiyati Yanwirasti Yanwirasti Yunita Eka Puspitasari Yunita Yunita