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All Journal Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Authentic Research of Global Fisheries Application Journal (Aurelia Journal) PELAGICUS: Jurnal IPTEK Terapan Perikanan dan Kelautan Jurnal Penelitian Chanos Chanos JP2N: Jurnal Pengembangan Dan Pengabdian Nusantara Jurnal Megaptera
Afifah, Rufnia Ayu
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Mechanical Engineering Social Sciences Other

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Antioxidant and Antibacterial Activity of Suaeda maritima from Karangantu Waters, Serang-Indonesia Afifah, Rufnia Ayu; Nurbani, Siti Zachro; Yusup, Muhamad; Sayuti, Mohammad
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 19, No 3 (2024): December 2024
Publisher : :Agency for Marine and Fisheries Research and Human Resources, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.887

Abstract

Suaeda maritima or locally called Alur in Indonesia is a water-based plant that has high nutritional content and commonly consumed as fresh vegetables or urap. Therefore, this study aimed to determine the content of phytochemicals, antioxidants and antibacterial activities in Suaeda maritima extracts. Fresh Suaeda maritima was analyzed for its proximate content then it was dried by hot air dryer at 40°C until the moisture content reached ≤10%. The dried Suaeda maritima was extracted by maceration and ultrasonication method using three different solvents, namely methanol, ethanol, acetone. The extracts then were analyzed for the phytochemical compounds, total phenolics content, antioxidant activity (FRAP methods), and antibacterial activity. The results showed that fresh Suaeda maritima comprised of moisture 86.74±0.58%; ash 2.76±0.17%; protein 1.08±0.33%, lipid 0.47±0.11%; and carbohydrate 8.94±0.82%. It was also revealed that overall extracts, both in maceration and ultrasonication methods, comprised of alkaloids, flavonoids, phenolics, steroids, tannins, and saponins. The ethanol extract by the maceration methods had the highest total phenolic contents among the other extracts, which was 6.20±0.27 mg GAE g-1 (P0.05). The highest antioxidant activity was 85.04±4.01 mM FeSO4/g also found in ethanol extract by maceration method. It was proven that there was high relationship between the total phenolic content and antioxidant activity, which the R2 was 0.9242. However, the antibacterial activity for inhibiting Escherichia coli and Staphylococcus aureus on Suaeda maritima was categorized as weak due to its clear zone was 5 mm. In conclusion, Suaeda maritima extract would be potential as natural source of antioxidant.
Penentuan Kadar Formaldehid Alami pada Ikan Selar Tetengkek (Megalaspis cordyla) selama Penyimpanan Suhu Dingin Afifah, Rufnia Ayu; Poernomo, Achmad; Ariyani, Farida; Adzkia, Zahra
JURNAL MEGAPTERA Vol 3, No 2 (2024): Jurnal Megaptera (JMTR)
Publisher : Politeknik Kelautan dan Perikanan Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jmtr.v3i2.15048

Abstract

Adanya interpretasi terhadap asumsi zero tolerance pada kandungan formaldehida yang diatur dalam peraturan pemerintah Indonesia perlu dipertimbangkan kembali. Faktanya, pada proses kemunduran mutu ikan segar, terjadi perombakan trimetilamin oksida oleh enzim trimetilamin oksidase yang terpecah menjadi trimetilamin dan menghasilkan senyawa hasil samping berupa formaldehida. Banyak penelitian sebelumnya membahas kandungan formaldehida alami pada beberapa komoditas perikanan seperti ikan beloso, ikan tongkol, dan ikan kerapu, serta masih diperlukan bukti dukung kandungan formalin alami dari komoditas perikanan lainnya. Tujuan penelitian ini adalah untuk mengetahui kadar formaldehida alami dari ikan selar tetengkek segar dan mengetahui perubahan kandungan formaldehida serta tingkat kesegaran mutu ikan selar tetengkek selama penyimpanan suhu dingin. Sampel ikan selar tetengkek diperoleh dari hasil tangkapan one day fishing yang didaratkan di Pelabuhan Perikanan Nusantara Karangantu, Serang dan selanjutnya dibawa menuju laboratorium Politeknik Ahli Usaha Perikanan Jakarta menggunakan transportasi darat dengan waktu perjalanan ±3 jam. Sampel kemudian diberikan dua perlakuan, yaitu tanpa perendaman formaldehida tambahan dan dengan perendaman dengan formaldehida 3% v/v selama 30 menit pada suhu ruang. Ikan selar tetengkek selanjutnya disimpan dalam cool box dengan penambahan es 1:2. Selama penyimpanan, Total Volatile Base (TVB) dan kandungan formaldehida diuji setiap 3 hari sekali. Nilai TVB pada sampel ikan selar tetengkek selama penyimpanan, baik ikan selar tanpa perendaman formaldehida dan dengan perendaman formaldehida 3% cenderung mengalami peningkatan hingga nilai TVB tertinggi, yaitu penyimpanan hari ke-30. Nilai TVB sampel pada perlakuan dengan perendaman formaldehida 3% lebih kecil dibanding nilai TVB tanpa perlakuan perendaman. Formaldehida menyebabkan kemunduran mutu ikan terjadi lebih lambat. Tren yang sama ditunjukkan pada kandungan formaldehida selama penyimpanan. Pada hari ke-9 sampai hari ke-30, kandungan formaldehida cenderung menurun. Hal ini disebabkan oleh adanya kemungkinan formaldehida yang leaching setelah penyimpan hari ke-9. Dari hasil ini, disimpulkan bahwa ikan selar tetengkek segar mengandung formaldehida alami (2,55 ppm) dan jumlahnya meningkat selama 30 hari pada penyimpanan suhu dingin. Tingkat kesegaran ikan selar tetengkek segar juga mengalami kemunduran mutu selama 30 hari penyimpanan suhu dingin.The interpretation of the zero tolerance assumption in determining formaldehyde content in Indonesian regulations needs to be reconsidered. In fact, endogenous formaldehyde in fish is formed as a by-product of trimethylamine oxide degradation to be trimethylamine and dimethylamine during the deterioration process. Many previous studies have reported the endogenous formaldehyde content in several commodities such as beloso fish, skipjack fish, and grouper fish, also more supporting evidence is still needed regarding the endogenous formaldehyde content of other commodities. Therefore, this study aimed to determine the endogenous formaldehyde content of selar tetengkek fish and to determine the changes in formaldehyde content and deterioration of selar tetengkek fish during chilling storage. Selar tetengkek fish soaked with 3% v/v formaldehyde for 30 minutes at room temperature and control without soaking treatment. Selar tetengkek fish were then stored in a cool box with the addition of ice (1:2). During storage, the total volatile base (TVB) and formaldehyde content were tested every 3 days. The TVB value in the selar tetengkek fish during storage, both with and without the treatment of formaldehyde soaking tended to increase and reach the highest TVB value in the 30th day of storage. The TVB value of the selar tetengkek fish with 3% formaldehyde soaking was lower than the TVB value without the soaking treatment. Formaldehyde affected the deterioration of fish occur more slowly. The same trend was shown in the formaldehyde content during storage. However, on day 9 to day 30, the formaldehyde content decreased. It was due to the possibility of formaldehyde leaching after the 9th day of storage. In conclusion, selar tetengkek fish contains endogenous formaldehyde (2.55 ppm) and it increased during 30 days of cold storage. The quality of selar tetengkek fish also decreased during 30 days of cold storage.
EFEK FORTIFIKASI SARI BUAH PEDADA (Sonneratia caselarois) TERHADAP MUTU SENSORI, KIMIA DAN MIKROBIOLOGI HARD CANDY Sayuti, Mohammad; Afifah, Rufnia Ayu; Wiranti, Wiranti
Chanos Chanos Vol 23, No 1 (2025): CHANOS CHANOS
Publisher : Politeknik Kelautan dan Perikanan Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/chanos.v23i1.14958

Abstract

Candy is a most liked product by all groups, including children, teenagers, adults, and older people. This study aimed to determine Sonneratia caseolaris fruit juice fortification's effect on candy's sensory, chemical, and microbiological quality. This study used a completely randomized design with one factor with four levels of Sonneratia caseolaris fruit juice fortification treatment: F1 (25%), F2 (50%), F3 (75%), and F4 (100%), which were repeated three times. The results of the hedonic test showed the highest level of preference for the color parameter in F1 (25%), while for the aroma, taste, and texture parameters, the highest in F4 (100%). The results of the water content with the highest value in F3 was 1.10%, the highest ash content in F2 was 0.61%, the highest reducing sugar in F1 was 10.75%, and the highest saccharose content in the F4 was 44.53%. Candy did not contain Escherichia coli bacteria, yet contained Coliform bacteria 3.6 APM/mL in F2(50%) and F3(75%). This finding is expected to provide new insights for industry and research to develop candy from local food sources. Permen adalah jenis makanan yang disukai oleh berbagai kalangan, mulai dari anak-anak, remaja, dan orang dewasa. Sari buah sering digunakan dalam produk permen untuk menambah cita rasa, salah satunya berasal dari buah pedada. Buah pedada merupakan hasil dari pohon mangrove yang tumbuh di wilayah pesisir dan masih jarang dimanfaatkan secara optimal. Rasanya yang asam membuatnya cocok untuk diaplikasikan pada produk permen. Tujuan penelitian ini adalah untuk mengetahui pengaruh fortifikasi sari buah pedada (Sonneratia caseolaris) terhadap mutu sensori, kimia dan mikrobiologi hard candy. Penelitian ini menggunakan rancangan acak lengkap satu faktor dengan empat taraf perlakuan fortifikasi sari buah Sonneratia caseolaris: F1(25%), F2(50%), F3(75%), dan F4(100%), yang diulang sebanyak tiga kali. Hasil uji hedonik menunjukan bahwa tingkat kesukaan tertinggi untuk parameter warna pada F1 (25%) sedangkan untuk parameter aroma, rasa dan tekstur tertinggi pada F4 (100%). Hasil kadar air dengan nilai tertinggi pada F3 yaitu 1,10%, kadar abu tertinggi pada F2 yaitu 0,61%, gula reduksi tertinggi pada F1 yaitu 10,75% dan kandungan sukrosa tertinggi pada formula F4 44,53%. Hard candy hasil penelitian tidak mengandung bakteri Escherichia coli dan mengandung bakteri Coliform dengan jumlah 3,6 APM/mL pada F2(50%) dan F3(75%). Diharapkan temuan ini dapat menjadi referensi baru bagi dunia industri dan penelitian dalam mengembangkan produk hard candy berbahan dasar pangan lokal yang memiliki cita rasa unik.
Estimated of Shelf Life Salem Fish Crackers (Scomber japonicus) with Polypropylene Plastic Packaging and Metalized Plastic in Poklahsar Mina Sejahtera, Tangerang Permadi, Aef; Afifah, Rufnia Ayu; Latifa, Dian; Hidayah, Nur; Salampessy, Randi B.S.; Handoko, Yudi Prasetyo; Maulani, Aghitia
PELAGICUS Volume 3 Nomor 2 Tahun 2022
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v3i2.11066

Abstract

Information on the shelf life of food products is one of the information that must be included on the label of food product packaging.  This study aims to obtain the estimated shelf life  of fried salem  fish cracker products  (Scomber japonicus)  packaged in polypropylene plastic  and metalized plastic.  Fried salem fish crackers (Scomber japonicus) are produced by Poklahsar "Mina Sejahtera" in Teluk Naga District, Tangerang Regency.  The estimated shelf life is carried out using the acceleration method with the critical moisture content model (Labuza model). The test results showed that the crackers had a water content of 2.67%. and a critical water content at the 9th hour with a water content of 6.53.%.   The permeability of polypropylene packaging and metalized plastic packaging is 0.0133 and 0.0032, respectively.  The results of the estimated shelf life of fried salem fish crackers (Scomber japonicus) packed with metalized plastic packaging with a thickness of 0.06 mm have a shelf life of 366 days and crackers packed with polypropylene packaging with a thickness of 0.08 mm have a shelf life of 130 days.  This shows that metalized plastic packaging has a better ability to maintain the durability of fried salem fish crackers.
PELATIHAN PENGOLAHAN  FISH JELLY PRODUCT  BERBAHAN DASAR SURIMI DI DESA BANTEN, SERANG Hidayah, Nur; Safaruddin, Chotim; Bertiantono, Anugrah; Maulani, Aghitia; Sumandiarsha, I Ketut; Salampessy, Randi Bokhy S.; Nurbani, Siti Zachro; Dharmayanti, Niken; Permadi, Aef; Siregar, Resmi Ruminta; Masengi, Simson; Afifah, Rufnia Ayu; Purnamasari, Henny Budi; Sayuti, Mohammad; Sirait, Jaulim; Sipahutar, Yuliati H.; Asriani; Siswahyuningsih, Sri
JP2N : Jurnal Pengembangan Dan Pengabdian Nusantara Vol. 1 No. 2 (2024): JP2N: Januari - April 2024
Publisher : Yayasan Pengembangan Dan Pemberdayaan Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62180/1h03bw15

Abstract

Desa Banten memiliki sumber daya perikanan yang melimpah. Ikan dapat diolah menjadi berbagai jenis olahan  fish jelly product , seperti siomay, otak-otak, nugget dan kaki naga. Pengolahan produk berbahan dasar ikan maupun surimi memerlukan ketrampilan khusus, sehingga butuh adanya pelatihan khusus kepada Masyarakat kelompok pengolah. Kegiatan pelatihan dilakukan untuk memberikan ketrampilan pengolahan fish jelly product  kepada kelompok pengolah ikan di desa banten. Kegiatan dilakukan secara bertahap, dimulai dengan penyampaian secara teori dilanjutkan dengan kegiatan praktek pengolahan produk siomay. Kegiatan pelatihan dapat memberikan pengetahuan dasar pengolahan fish jelly product  sekaligus mengembangkan kompetensi dan ketrampilan pengolahan berbahan dasar ikan atau surimi. Ketrampilan pengolahan yang telah dimiliki oleh Masyarakat pengolah dapat menjadi dasar diversifikasi produk hasil olahan yang dihasilkan oleh Masyarakat desa Banten
QUALITY CHARACTERISTICS OF CANNED CRAB PROCESSING (Portunus pelagicus) Sipahutar, Yuliati Hotmauli; Dijaya, Ganis Aprila; Afifah, Rufnia Ayu; Arif, Galih AF
Aurelia Journal Vol 6, No 2 (2024): October
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/aj.v6i2.13759

Abstract

Crab is a fishery commodity that has high economic value. This research aims to determine the quality characteristics of the canned crab processing, which consists of: processing process flow, quality testing of raw materials and final products, application of temperature, yield, productivity and waste management. Data collection using observation, interviews and company documentation. Data analysis using comparative descriptive. The research results show that pasteurization of crab in cans goes involve 14 process stages starting from receiving raw materials to delivery. The organoleptic quality test result for raw materials and final products were 8,16 and 8,25. The results of microbiological test according to SNI, namely the TPC of raw materials and final products is 3.4 x 104 and 11 x 103 col/g. E. coli, Salmonella, S. aureus, V. cholerae were negative, there were no foreign body findings. The Chloramphenicol (CAP) test results for raw materials and final products were 0.015 and 0.012 ppb. Total weight for Jumbo Black can 96.46%, Lump Black Can 96,97%, Lump Seawings 96,25%, Claw Meat 94.48% and Cocktail 98.46%. The application of temperature has been good, namely receiving raw materials 1,35°C, sorting 3,28°C, Darkroom checking 3,53°C, Mixing 6,43°C, Filling and weighing 5,34°C and Closing cans 9,16°C. The yield at the picking stage was 32,8% and the sorting stage was 96,02%.  Productivity at the Special meat and Claw meat sorting stage reached 1,92 kg/hour/person and the filling and weighting stage was 20,5, cans/hour/person. Shell's solid waste is sold for animal feed, liquid waste is processed through the Waste Water Treatment Plant.
Co-Authors Achmad Poernomo Adzkia, Zahra Aef Permadi Arif, Galih AF Asriani Bertiantono, Anugrah Dharmayanti, Niken Dijaya, Ganis Aprila Farida Ariyani Handoko, Yudi Prasetyo Jaulim Sirait Latifa, Dian Masengi, Simson Maulani, Aghitia Muhamad Yusup Nur Hidayah Nurbani, Siti Zachro Purnamasari, Henny Budi Randi B.S. Salampessy Safaruddin, Chotim Salampessy, Randi Bokhy S. Sayuti, Mohammad Sipahutar, Yuliati H. Sipahutar, Yuliati Hotmauli Siregar, Resmi Ruminta Siswahyuningsih, Sri Sumandiarsha, I Ketut Wiranti, Wiranti