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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Natur Indonesia Sainteknol : Jurnal Sains dan Teknologi Jurnal FishtecH Jurnal Perikanan Universitas Gadjah Mada Seminar Nasional Lahan Suboptimal Jurnal Pengabdian Masyarakat Indonesia Jurnal Perikanan
Ace Baehaki
Jurusan Teknologi Hasil Perikanan Fakultas Pertanian Universitas Sriwijaya, Indralaya, Ogan Ilir 30662 Sumatera Selatan Telp./Fax. (0711) 580934
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Public Health Social Sciences Other

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Journal : Jurnal FishtecH

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Karakteristik Fisik dan Kimia Tepung Silase Limbah Ikan Gabus (Channa striata) dengan Penambahan Konsentrasi Tepung Kiambang Terfermentasi Agus Supriyanto; Ace Baehaki; Siti Hanggita
Jurnal FishtecH Vol 4, No 2 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i2.3504

Abstract

The objective of this research was to observe the physical and chemical characteristics of fish waste silage with the addition of flour Salvinia molesta. The research used the completely randomized design (CRD) with fermented flour kiambang as treatment and repeated three times. The parameters were bulk density as physical analysis, and chemical analysis (ash content, protein content, fat content and crude fiber). The results showed that different of ratio concentration Salvinia molesta flour had significant effect on bulk density, protein content, fat content, crude fibre and but didn’t give significant effect on ash content.
Karakterisitik Fisiko-Kimia dan Sensori Bakso Ikan Gabus (Channa striata) dengan Penambahan Genjer (Limnocharis flava) Ni Made Pratiwi; Indah Widiastuti; Ace Baehaki
Jurnal FishtecH Vol 5, No 2 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i2.3945

Abstract

The purposes of this research were investigated the physicochemical and sensory characteristics of snakehead fish ball with yellow velvetleaf addition. The research was conducted on January until March 2016. The research method was used randomized block design (RBD). The treatments were 0%, 5%, 10%, and 15% of yellow velvetleaf addition. The parameters of this research was chemical analysis such as water content, ash content, protein content, lipid content, carbohydrate content, and fiber; physical analysis were elasticity; colour and sensoric analysis (texture, taste, colour and aroma). The results showed that treatment gave significant effect on ash content, water content, ash content, protein content, and fiber content; lightness and sensoric analysis (taste and colour), but there were no effect to lipid content, carbohydrate content and elasticity, chrome and hue. The concentration of water, ash, protein, and fiber were 63.32%-69.27%, 1.21%-6.44%, 14.69%-20.61%, 0.93%-5.65% respectively. The lightness of this fish ball were54.23%-6676%. Color sensory analysis of fish ball were 3.28-3.86 and taste were 3.17-3.36. The best treatments were A2 (10% yellow velvetleaf addition).
Pengaruh Kondisi Post Mortem Ikan Patin (Pangasius Djambal) dengan Kematian Menggelepar yang Disimpan pada Suhu Berbeda Terhadap Mutu Filletnya Susi Lestari; Ace Baehaki; Imam Mahdi Rahmatullah
Jurnal FishtecH Vol 9, No 1 (2020)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v9i1.11005

Abstract

This study aimed to determine the quality of differences in catfish fillets made in the pre rigor, rigor mortis, and post rigorstage. This research is divided into 2 stages, the preliminary research stage and further research. Data processing is carried out quantitatively by analyzing parametric statistical data with Anova and non parametric tests with the Kruskal Wallis test. The parameters of this study include stiffness index, pH value, TVB and organoleptic test. Preliminary research results on catfish at the meeting room temperature pre rigor, rigor mortis, and post rigor are interrelated at 0, 1.5, 9 hours with rigor index values of 0%, 27%, 5% and time of pre rigor and rigor mortis at cold temperatures at 0 and 6 hours with rigor index values of 0% and 70%.. In the main study it was shown that all TVB comparisons are significantly different and at pH values all are significantly different except for cold temperature pre rigor and post rigor comparisons. The results of organoleptic fillets showed significantly different results in the comparison of rigor mortis and post rigor phases in the part of testing the appearance of meat integrity and color appearance of filllet meat at cold temperatures.
Study Of Antioxidant Aktivity, Anticolestrol And Antihypertence Of Extract Rusip Rinto Rinto; Ace Baehaki; Hafif Subarka
Jurnal FishtecH Vol 8, No 1 (2019)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v8i1.7841

Abstract

The purpose of this research was to be know  antioxidant activity, anticolestrol and antihypertence of extract rusip. This research was conducted from May 2017 until October  2017 using experimental laboratory method and data analysis was done descriptively. The research stages included measurement of pH, salt content analysis, determination of protein content, determination of peptides, antioxidants testing with the ABTS method, the analysis of ACE inhibitors (Angiotensin Converting Enzyme) and analysis of HMG-CoA reductase inhibitors. The results showed  that there are three types of rusip which has the complete label is rusip A, B and C. The pH value rusip ranged from 5.85 to 6.01. The salt contained in rusip ranged from 13.94 to 15.68%. Rusip protein content ranged from 14.71 to 18.39 mg / mL. The content of yield rusip extract ranged from 2.26 to 3.32 % and the content of peptide extract ranged from 13.05 to 14.80%. Rusip is a highly protein-rich food and contains many peptides. The antioxidant activity of rusip extract and activity of HMG-CoA inhibitor of russip extract are low. Rusip extract has a high activity as an ACE inhibitor (Angiotensin-I Converting Enzyme) of 95.75%.
Pengaruh Aplikasi Kitosan sebagai Coating Terhadap Mutu dan Umur Simpan Daging Giling Ikan Gabus (Channa striata) Sumantri John Toynbe; Ace Baehaki; Shanti Dwita Lestari
Jurnal FishtecH Vol 4, No 1 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i1.3500

Abstract

The purpose of research was to determine the effectiveness use of chitosan as a coating solution at a concentration (0%, 1.5%, and 3%) the quality and shelf life minced fish meat snake head fish (Channa striata) during storage. The research used the Factorial randomized block design (RBD) with two factors of treatment and two replications. Factor treatment consists of treatment differences chitosan concentration (K0 = 0%, K1 = 1.5%, and K3 = 3%) and storage time (H0 = without storage, H1 = 3 days, 6 days = H2, and H3 = 9 days). Parameters observed test total volatile base, total plate count, and protein content. The results showed that differences in chitosan concentration and storage time significantly affected total volatile base (TVB) and total plate count (TPC). The use of 3% chitosan solution gives the best results based on the parameters protein content, TVB, and total plate count (TPC). Best treatment combination for quality meat minced snake head fish found in K2H3 treatment.
Karakteristik Fisiko Kimia dan Sensoris Burger Kerang Darah (Anadara granosa) Ervianti Ervianti; Herpandi Herpandi; Ace Baehaki
Jurnal FishtecH Vol 6, No 2 (2017)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v6i2.5845

Abstract

The purpose of this research was to physical characteristics, chemical characteristics and sensory analysis burger blood clam. The Research was conducted in January until March 2017. This research used a randomized block design (RBD) consisted of one-factor treatment with two replications. Factor treatment consist of combinations blood clam and threadfin breams surimi 90% : 0%, 70% : 20%, 50% : 40%, 30% : 60%. The variables observed were chemical characteristics (moisture content, ash, protein, fat, and carbohydrate), physical characteristics (elasticity), and sensory analysis on appearance, flavor, texture, color and taste. Result of this research showed difference combinations blood clam and threadfin breams surimi had significantly effect on moisture content (68.15%, 69.85%, 70.84%, 71.14%), ash content (2.75%, 2.47%, 2.1%, 1.9%), protein content (14.72%, 15.43%, 18.18%, 19.44%) and fat content (5.38%, 3.78%, 2.51%, 1.6%) and elasticity (30.66 gf, 35.73 gf, 40.06 gf, 41.73 gf), The result of sensory analysis had significantly effect on appearance, texture, colour and flavor. The best treatment from the physical and sensory analysis was treatment A3 with combination blood clam and threadfin breams surimi 30% : 60%.
Pengaruh Ekstrak Apu-apu (Pistia stratiotes) terhadap Daya Simpan Fillet Ikan Patin (Pangasius sp.) yang Disimpan pada Suhu Dingin Olima Zega; Ace Baehaki; Herpandi Herpandi
Jurnal FishtecH Vol 6, No 1 (2017)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v6i1.4453

Abstract

The purpose of this research was to determine the effect of Pistia stratiotes extract on the shelf life of Pangasius fillet during storage at low temperature. The research used Factorial Randomized Design (FRD) with two factors and two replications. The first factor was the difference immersion Pangasius fillet fresh consist Pangasius fillet with immersion Pistia strtiotes extract (A0), Pangasius fillet with immersion Pistia stratiotes extract (A1) and storage time 5, 10, 15, 20 and 25 days. The parameters observed were weight loss, whiteness, peroxide value pH, Total Volatile (TVB), and Total Plate Count (TPC). The results showed that the difference immersion of Pistia stratiotes fillet significant effect (p<0.05) to the value of weight loss, it is suspected because of the polyphenolic compounds in the Pistia stratiotes extract is capable of inhibiting the enzyme activity of the meat. Whereas, the difference in storage time significantly affected weight loss, peroxide value, TVB, and TPC. Pangasius fillets with immersion Pistia strtiotes extract still fit for consumption until the 25th day
Karakteristik Edible Film Gelatin-Kitosan dengan Tambahan Ekstrak Genjer (Limnocharis flava) dan Aplikasi pada Pempek Haidir Ali; Ace Baehaki; Shanti Dwita Lestari
Jurnal FishtecH Vol 6, No 1 (2017)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v6i1.4449

Abstract

The purpose of this research was to observed the effects of yellow velvetleaf fruit estrats on the characteristics fruit extracts on the characteristics of gelatin-chitosan edible film and its application in pempek. The ability of film to inhibit the spoilage of pempek was also studied. This research used a Randomized Block Design (RBD) in the first stage and Design Randomized Factorial (DRF) in the second stage with two-factor and two repetitions. Factors treatment consists of velvetleaf extract concentrations (0, 10, 20%) and the storage time (0, 1, 2 days). The first phase edible film was characterized basedon solubility, thickness, water vapor transmission and the percent extension, the second phase while their ability to protect pempek produk were assessed though the changes on water content, total volatile base-N (TVB-B), total plate count (TPC) yeasts and molds of the products during storage 2 days. The results of the first phase of research showed the addition of extract yellow velvetleaf no significant effect on the solubility, thickness and water vapor transmission while give the significant effect on the percent extension. The results of the second phase research showed the interaction between the addition of yellow velvetleaf extract and storage time significant effect on water content, total plate count (TPC) and yeast fungi while the total volatile base-N (TVB-N) effect is no significant effect. The best treatment of the first study, was A1 (Extra yellow velvetleaf 10%). Activity antimicrobe, Solubility, thickness, water vapor transmission and the percent extension of each is 3.75mm, 98.14%, 0.18 mm, 7.40 g/m2.24jam, 63.66%. The best treatment of the second study is A1B1 (extract yellow velvetleaf 0% and first day of storage time). Water content, total volatile base-N (TVB-N), total plate count (TPC) yeasts and molds, respectively 54.68%, 9.3 mg/100 g, 7.22x103 CFU/g, and 5.32x104 CFU/g.
Uji Potensi Biogas dari Eceng Gondok (Eichhornia Crassipes) dan Campuran Limbah Jeroan Ikan Gabus (Channa Striata) Menggunakan Digester Anaerob secara Batch Hernandes Sitorus Pane; Indah Widiastuti; Ace Baehaki
Jurnal FishtecH Vol 5, No 2 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i2.3942

Abstract

The purpose of this research was to utilize water hyacinth biomass and sneakhead waste as substrats for biogas production as a renewable energy source by different treatment on substrate composition. This research used experimental method in anaerobic batch reactors with Liquid Displacement and Atomic Absorbtion methods using NaCl and NaOH solutions. The results in this research were analyzed by descriptive method. The observed parameters were rate and accumulation of biogas and methane production, and slurry’s parameters such as themperature, pH, BOD, COD, TS, VS, and C/N ratio. Results showed that the difference of substrates composition in reactor A produced the highest biogas and methane accumulation. Whereas in reactor B produced the highest methane percentage.
Pengaruh Pemberian Kuat Arus Listrik Terhadap Tingkat Kelulusan Hidup pada Transportasi Kering Benih Ikan Lele (Clarias sp.) Rendy Primadona; Susi Lestari; Ace Baehaki
Jurnal FishtecH Vol 6, No 2 (2017)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v6i2.5846

Abstract

The purpose of this research was to know the effect of electric current on the survival rate of Fry finger in dry transportation. This research was conducted at the Aquaculture Laboratory in Aquaculture Study Program of Agriculture Faculty, Sriwijaya University, Indralaya on April and September 2016. The research was conducted using a completely randomized design (CRD) with three treatments and three replications. The stunned fry finger was put in styrofoam and brought for 2 hours. The parameters observed in this study were the number of unconscious fry finger, duration to be conscious, the number of recovered fry finger, and the survival rate. The results showed that stunning with different electric currents had a significant effect on the number of unconscious fry finger of which the largest number was on the current of 0.07A at 96.67%. The fastest duration to be conscious was on 0.05A at 46.67 seconds. The largest number of conscious fry finger at 66.67% was on the current of 0.05A. The best treatment with the survival rate reached 66.67% was obtained by the low current of 0.05A, while the lowest percentage of fry finger viability with the rate 46.67% was reached by the highest current, 0.07A.
Co-Authors Abd. Rasyid Syamsuri Achmad Rizky Romadhoni Agus Ramiadi Agus Supriadi Agus Supriyanto Aldila Din Pangawikan Anggraini, Amalia Anggraini, Amalia Arief - Budiman Dahlia Puspita Sari Dica Fusva Hildianti Eko Nopriansyah Elmeizy Arafah Ervianti Ervianti Erwin Saputra Firnanda Citra Gemala Cahya Guttifera Guttifera Guttifera Hafif Subarka Haidir Ali Hernandes Sitorus Pane Herpandi . Husni Mahfuz I Made Hadi Purnomo Ikbal Syukroni Imam Mahdi Rahmatullah Indah Widiastuti Indah Widiastuti Kiki Yulianti Kiki Yuliati Lisa Violita MAGGY T. SUHARTONO Ni Made Pratiwi Nugroho, Gama Dian NUNI GOFAR Nurhadi Wiranata Olima Zega Puspa Ayu Pitayati Rachmawati, Siti Hanggita Rendy Primadona Reny Meliza Ridhowati, Sherly Rinto - - Rinto . Rinto . Rinto Rinto Rodiana Nopianti Rodiana Nopianti Rohmania, Ainur Rosalina Rosalina Selly Ratna Sari Shanti Dwita Lestari Shanti Dwita Lestari Shanti Dwita Lestari Shanti Dwita Lestari Shanti Lestari Shinta Ayu Nuryani Siti Hanggita Rachmawati J Sumantri John Toynbe Susi Lestari Susi Lestari Susi Lestari TATI NURHAYATI Titik Fadilah Amelia Yunindyawati Yunindyawati Zainona Ratnasari