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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
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The Cytotoxic Activity of Marine Sponge-Derived Fungus Aspergillus nomius NC06 Against HT29 Colon Cancer Cells: Cytotoxic Activity of A. nomius NC06 Against HT29 Cancer Cells Artasasta, Muh. Ade; Djamaan, Akmal; Yanwirasti, Yanwirasti; Taher, Muhammad; Djamaludin, Heder; Siswanto, Siswanto; Handayani, Dian
Journal of Tropical Life Science Vol. 14 No. 1 (2024)
Publisher : Journal of Tropical Life Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/jtls.14.01.05

Abstract

The study of natural products from marine-derived fungi has been interesting tense to researchers as drug discovery sources. Marine fungus from West Sumatera, Indonesia repeatedly showed their potential for cytotoxic and antimicrobial activities.  This study aims to determine the cytotoxic activity against HT29 colon cancer cells of each fraction of ethyl acetate extracts from Aspergillus nomius NC06 derived from marine sponge Neopetrosia chaliniformis. A. nomius was cultivated with rice as a growth medium and extracted with ethyl acetate solvent and evaporated in vacuo to obtain ethyl acetate extract. Furthermore, the compounds of ethyl acetate extract were separated with the VLC (Vacuum Liquide Chromatography) method. Five fractions were obtained, which further investigated their cytotoxic activity against HT29 colon cancer cells by using an MTT assay. The result showed that fractions I and III were categorized as potential fractions due to their IC50 value of 13.12 ± 0.39 μg/mL and 2.59 ± 0.19 μg/mL, respectively. It was also supported by ANOVA to measure the effect of each concentration (0.1; 1; 10; 100 μg/mL) of each fraction on the viability percentage of HT29 cells with p < 0.005.
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.
PELATIHAN ASSESSMENT MUTU NUGGET IKAN DENGAN UJI SENSORI DI DESA KRENCENG, KECAMATAN NGLEGOK, KABUPATEN BLITAR, JAWA TIMUR Hardoko, Hardoko; Suprayitno, Eddy; Prihanto, Asep Awaludin; Firdaus, Muhamad; Chamidah, Anies; Kartikaningsih, Hartati; Puspitasari, Yunita Eka; Tambunan, Jenny Ernawati; Djamaludin, Heder
Jurnal Abdi Insani Vol 12 No 4 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i4.2427

Abstract

Desa Krenceng merupakan daerah yang banyak dialiri sungai yang digunakan untuk pengairan pertanian, tetapi juga berpotensi untuk budidaya perikanan. Hasil budidaya perikanan sebagian besar dijual segar dan masih sedikikit yang diolah menjadi produk turunan seperti nugget ikan, bakso ikan, abon ikan, dan lain-lain. Pada pengabdian kepada masyarakat (PKM) ini dipilih produk  nugget ikan karena prosesnya mudah, dapat dikonsumsi semua golongan umur, dan berpotensi untuk mengatasi stunting. Tujuan pelaksanaan PKM ini untuk mengajarkan kepada mitra (kelompok Pemberdayaan Kesejahteraan Keluarga (PKK) Desa Krenceng, Kabupaten Blitar) membuat nugget ikan dan melakukan assessment mutu nugget ikan menggunakan uji organoleptik. Metode yang digunakan dalam PKM adalah Participatory Action Learning System (PALS). Mitra berpartisipasi dalam pembuatan nugget ikan dan penilaian mutu secara organoleptik melalui uji hedonik, skoring atribut, dan perbandingan jamak. Uji hedonik menilai tingkat kesukaan, skoring atribut mengukur intensitas sensori, sedangkan perbandingan jamak membandingkan karakteristik produk dengan produk sejenis di pasar. Mitra berhasil membuat produk nugget ikan nila. Hasilnya penilaian sensori hedonik diperoleh bahwa tingkat kesukaan atribut rasa, aroma, tekstur, dan kerenyahan nugget komersil masih lebih disukai daripada nugget ikan hasil praktek.  Dari perbandingan jamak diperoleh bahwa atribut nugget ikan hasil praktek yang sama dengan nugget komersil hanya pada atribut warna, sedangkan atribut rasa, aroma, tekstur, dan kerenyahan berbeda dengan nugget komersil.  Dengan demikian mitra mampu membuat produk nugget ikan dan mampu menilai mutu nugget ikan secara sensori, meskipun nugget hasil praktek masih lebih rendah mutunya daripada nugget komersil.
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%).
The Physicochemical Characteristics of Crude Oil Extract Spirulina sp. by Osmotic-Shock Extraction Method Djamaludin, Heder; Chamidah, Anies
Jurnal Pijar Mipa Vol. 19 No. 4 (2024): July 2024
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v19i4.7042

Abstract

Spirulina sp. is a potential microalgae. One of the potentials that continue to be developed, such as edible oil. Various extraction methods can obtain Spirulina oil content, i.e., the osmotic shock method as a green extraction method. Each method used can affect the fatty acid components. Not many studies have reported the physicochemical characteristics of oil extract Spirulina using the osmotic-shock method. This study analyzes the physicochemical characteristics of crude oil extract Spirulina sp. extracted using the osmotic-shock method. The study used a simple, completely randomized design with treatment extraction times of 60, 90, and 120 minutes. The data were analyzed using analysis of variance and Duncan's test (α5%). The results showed that the treatment level of 60 minutes produced the lowest physicochemical characteristics and met the International Fish Oil Standards, where peroxide value 1.49±0.0089 mEq/Kg, iodine value 71.37±0.0035 g I2/g, saponification value 502.69±0.0069 mg KOH/g, acid value 0.049±0.0011 mg KOH/g, and Free Fatty Acid 0.0102±0.0003%. The total concentration of Saturated Fatty Acids is 36.18%, monounsaturated fatty Acids 7.72%, and polyunsaturated fatty Acids 49.41%. The fatty acid components are oleic acid/ω-9, linoleic acid/ω-6, linolenic acid/ω-3, eicosapentaenoic acid, and docosahexaenoic acid. The presence of EPA and DHA in the crude oil extract of Spirulina sp. showed potential for development as edible oil. The physical profile of Spirulina sp. oil extract obtained by the osmotic-shock method meets International Fish Oil Standards.
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