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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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The Utilization of Seaweed Eucheuma cottonii in the Production of Antiseptic Soap Ace Baehaki; Shanti Dwita Lestari; Dica Fusva Hildianti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (252.867 KB) | DOI: 10.17844/jphpi.v22i1.25891

Abstract

The aim of study was to formulate solid soap made from Eucheuma cottonii seaweed which has antiseptic properties. This study used a Complate Randomized Design (CRD) with one factor adding extractE. cottonii seaweed (0 ppm, 250 ppm, 500 ppm and 750 ppm). The steps included sample preparation, extraction, production of antiseptic soap, chemical physics test (moisture content, pH, free alkali, foam stability, and hardness) and antibacterial test. The results showed that the addition of E. cottonii seaweed extract had a significant effect on free alkali, foam stability, and soap hardness except the moisture contentand acidity (pH) of the soap. Moisture content of solid soap ranged 20.03-27.62%, pH 11.22-11.57, the free alkali value was 0.05-0.53%, foam stability was 42.77-74.42%, and hardness was in the range of 102.10-387.84%. Antibacterial activity test showed inhibitory diameter in E. cottonii extract soap ranged 11.08-17.15 mm, classified as a strong antibacterial activity (> 11 mm), while the antibacterial inhibitory diameter of E. cottonii extract was 0–12.26 mm. The higher the concentration of seaweed extract E. cottonii, the higher the inhibition zone (antibacterial activity) of soap produced. The best treatment of antiseptic soap produced was seaweed extract with concentration of 750 ppm which had the highest inhibition zone against S. aureus compared to other treatments.
Penggunaan Edible Film yang Ditambahkan Ekstrak Purun Tikus (Eleocharis dulcis) pada Pempek yang Disimpan pada Suhu Ruang: The use of Edible Film added with Water Chestnut (Eleocharis dulcis) Extract on Pempek Stored at Room Temperature Ace Baehaki; Shanti Dwita Lestari; Lisa Violita
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 1 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(1)
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 | Full PDF (208.174 KB) | DOI: 10.17844/jphpi.v23i1.31065

Abstract

Edible film adalah lapisan tipis yang terbuat dari bahan yang dapat dimakan, digunakan sebagai pelapis permukaan komponen makanan. Penambahan ekstrak bahan tertentu bertujuan agar edible film yang dihasilkan memilki aktivitas bioaktif tertentu misalnya aktivitas antibakteri yang dapat meningkatkan umur simpan bahan makanan. Tujuan penelitian ini untuk menentukan pengaruh penggunaan edible film dengan penambahan ekstrak purun tikus pada pempek yang disimpan pada suhu ruang. Perlakuan yang digunakan yaitu konsentrasi ekstrak purun tikus. Parameter penelitian ini meliputi analisis kimia (kadar air dan total volatile base-nitrogen), analisis mikrobiologi (total plate count dan kapang khamir), serta analisis sensori (penampakan, aroma, dan tekstur). Hasil penelitian menunjukkan penambahan ekstrak purun tikus pada edible film memberikan pengaruh nyata terhadap nilai kadar air (48,98-54,89%), total plate count (2,33-6,63 log cfu/g), dan total volatile base-nitrogen (7,05-25,88 mg/100g) selama penyimpanan, tetapi tidak berpengaruh nyata terhadap nilai kapang dan khamir. Analisis sensori menunjukkan bahwa penambahan ekstrak purun tikus berpengaruh tidak nyata terhadap aroma pempek dan berpengaruh nyata terhadap tekstur dan kenampakan pempek.
Aktivitas Antibakteri Kitosan Monosakarida Kompleks sebagai Penghambat Bakteri Patogen pada Olahan Produk Perikanan: Antibacterial Of Chitosan Monosaccharide Complex As An Inhibitor Of Pathogenic Bacteria For Fishery Products Selly Ratna Sari; Ace Baehaki; Shanti Dwita Lestari; Elmeizy Arafah; Guttifera
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 3 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(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.v23i3.32717

Abstract

Penelitian ini bertujuan untuk mengetahui aktivitas antibakteri kitosan modifikasi monosakarida sebagai potensi pengawet alami untuk olahan produk perikanan. Pengawetan Alami kitosan monosakarida kompleks dibuat dengan cara memodifikasi kitosan dengan gula monosakarida yang disterilisasi menggunakan autoklaf dengan variasi 1% glukosa, 1% galaktosa dan 1% fruktosa. Analisis pengawetan dibuktikan dengan menguji aktivitas bakteri Vibrio cholerae yang sering digunakan untuk indikasi kerusakan produk perikanan. Kitosan yang dimodifikasi menujukkan lebih baik dibandingkan penggunaan kitosan tanpa modifikasi (kontrol).kitosan dengan modifikasi fruktosa menunjukkan daya hambat bakteri tertinggi bakteri Vibrio cholerae yaitu 9 mm. Hasil terbaik yaitu gula fruktosa. Pengawet alami seperti ini sangat dibutuhkan sebagai pengawet pada produk perikanan baik masyarakat maupun industri dan dapat menjadi alternatif bahan pengawet alami.
Karakteristik Sensoris Fillet Ikan Patin (Pangasius sp.) dengan Penambahan Ekstrak Purun Tikus (Eleocharis dulcis) Ace Baehaki; Herpandi Herpandi; Rosalina Rosalina
Jurnal FishtecH Vol 8, No 1 (2019)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v8i1.7840

Abstract

This study aims to determine the effect used of Eleocharis dulcis extract on fish fillet catfish (Pangasius sp.) which stored cold temperatures. Several stages were carried out including sampling, sample preparation, sample extraction, and making fish fillet catfish (Pangasius sp.). Extraction with multilevel maceration with a sequence of solvents n-hexane, ethyl acetate, and ethanol. The parameters observed were hedonic test in the form of appearance, aroma, and texture. This research was conducted nonparametric data analysis using two sample related test methods. The results showed that there were significant differences in the values of appearance, aroma, and texture.
Karakteristik Sensori dan Fisiko-Kimia Crackers dengan Penambahan Tepung Ikan Sepat Siam (Trichogaster pectoralis) Dahlia Puspita Sari; Rodiana Nopianti; 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.v6i2.5843

Abstract

Crackers are a type of biscuits produced through a fermentation process. They are crunchy, have a flat shape and a rather salty taste, and when broken, they show a multi-layered cross-section. A study on the effects of the addition of siamese gourami fish meal on the sensory and physicochemical characteristics of crackers was carried out at the laboratory of Fishery Technology. This research used a randomized block design with five treatments of different types of the concentration of siamese gourami fish meal, i.e. 0%, 5%, 10%, 20% and 30%. The observed parameters were sensory characteristics, physical characteristics (color and crispiness) and chemical characteristics (water content, ash content, protein content, fat content, and carbohydrate content). The results suggest that the addition of siamese gourami fish meal significantly affects the sensory characteristics (appearance, odor, color, texture and crispiness), as well as chemical characteristics (ash content, moisture content, protein content, fat content, and carbohydrate content). The best treatment found in this research was A2 (20 g fish meal : 180 g wheat starch).
Aktivitas Reduksi Merkuri pada Bakteri yang Diisolasi dari Air dan Sedimen di Sungai Musi Titik Fadilah Amelia; Ace Baehaki; Herpandi Herpandi
Jurnal FishtecH Vol 5, No 1 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i1.3522

Abstract

This study aims to isolate mercury resistant bacteria from water and sediment in Pulau Salah Nama which located on the River Musi Palembang, characterized mercury resistant bacteria growing at the highest concentration of HgCl2 and test the power of these bacteria in reducing mercury. The research was conducted from June 2015 until September 2015 using experimental methods laboris and descriptive data analysis. Reasecrh consissted of several stages, including sampling, bacterial isolation, characterization to determine the type of bacteria and mercury reducing power of bacteria. Isolation of bacteria produced 10 isolates. A1 was bacteria isolated from water and A2 was bacteria isolated from sediment. From 10 isolates selected 2 isolates of the higest concentration of HgCl2. Selected isolate A1 have the lowest mercury reduction power of 39.26% and selected isolate A2 have the highest mercury reduction power of 65.93%. In control medium without inoculant a decline in mercury concentration of 39.44%. Based on the characterization of the bacteria biochemical activity known A1 and A2 were Bacillus subtilis
Pembuatan Serbuk Cangkang Keong Mas (Pomacea canaliculata L.) serta Aplikasinya sebagai Penjernih Air Sungai dan Pengikat Logam Berat Kadmium Eko Nopriansyah; Ace Baehaki; Rodiana Nopianti
Jurnal FishtecH Vol 5, No 1 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i1.3513

Abstract

This study aims to produce golden snail shell powder that can be used as a purifier and a metal binder on Musi River water. The method used was a randomized block design with two factors, namely the type of purifier treatment (A) consist of golden snails shell powder and shrimp shell chitosan. Purifier concentration factor (B) is 0%, 0.5% and 1%. Data obtained through several stages in a row of manufactured of golden snail powder, application of golden snail shell powder and shrimp shell chitosan, and analyzed the effect of golden snail shell powder and shrimp shell chitosan on turbidity, TDS, pH and Cd concentration of water river. 80 grams of golden snail shell obtained 20 grams of golden snail shell powder. The golden snail shell powder produced known as calcium carbonate (CaCO3). Aplication of golden snail shell powder in water river able to lowering the turbidity 75% at 0.5% concentration and 78% at 1% concentration, increase the value of TDS is still within the threshold in range of 391.5 to 604 ppm, and increasing the pH in range of 5-7 which is still within the tolerance limits corresponding Government Regulation Number 416 of 1990. However, the golden snails shell powder raise the river water Cd concentration from 0.00782 to 0.00815 ppm, while the shrimp shell chitosan capable to lowering the concentration of Cd in river water of 0.00048-0.000518 ppm.
Analisis Kandungan Formalin, Pestisida, dan Jamur pada Beberapa Jenis Ikan Asin I Made Hadi Purnomo; Shanti Dwita Lestari; Ace Baehaki
Jurnal FishtecH Vol 6, No 1 (2017)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v6i1.4451

Abstract

Purpose of this research was to know formaldehyde content, pesticides (organochlorine and organofosfat), and molds on various type of dried salted fish. This research used survey methods, sampling and laboratory analysis. The fish used are salted siamese gourami fish (Trichogaster pectoralis), salted bagrid catfish (Hemibagrus nemurus), salted longjaw thryssa fish (Thryssa setirostris), salted snakehead fish (Channa striata) and salted fish anchovies (Stolephorus sp.). Result showed that salted snakehead fish (Channa striata) and salted anchovy fish (Stolephorus sp.) in August and September are positive to formaldehyde content. All tested samples were negative to pesticide residues. The result of molds test revealed that all samples still met National Food and Drug Agency (BPOM) RI 2009 standards which were less than 1x105 colonies/gram.
Analisis Mutu Ikan Lele (Clarias batrachus) Asap Produksi Rakyat di Jalan Lintas Musi II Desa Keramasan, Kertapati, Palembang Firnanda Citra; Kiki Yuliati; Ace Baehaki
Jurnal FishtecH Vol 4, No 1 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i1.3494

Abstract

The purpose of this research was to analize the quality of smoked catfish sold at Musi Dua street data were obtained through and series of survey. The smoke fish processing staser were material of supply, clear of weeds, washing of fish, work with salt and furnigation. Furnigation was a process in very important because can be specific character of smoke fish in the production. The result of the microbiology smoke catfish with sampling showed average be able to 1.8x106, 1.7x106 and 1.65x107. The result of the chemistry analysis smoke catfish showed in water activity of testing was about 0.84. The result standard water of testing showed smoke catfish was about 46.8% until 48.8% for every sample.
KARAKTERISTIK DAN AKTIVITAS ANTIOKSIDAN PETIS AIR REBUSAN KEPALA GABUS (Channa striata) DAN TENGGIRI (Scomberomorus commersoni) DENGAN PERBEDAAN KONSENTRASI GULA KELAPA Gemala Cahya; Ace Baehaki; Rodiana Nopianti
Jurnal FishtecH Vol 3, No 1 (2014)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v3i1.3528

Abstract

The objective of research was to investigate chemical and physical characteristics especially of amino acids and antioxidative activity of paste made from boiling water snakehead and mackerel head with different concentrations of coconut sugar. The research used Factorial Randomized Completely Design with 2 type of fish and 4 concentration of coconut sugar then two replicated. The treatment from types of fish (snakehead and mackerel) and concentration of coconut sugar (10%, 20%, 30%, and 40%). Parameters obsevased were chemical analysis (water content, protein content, fat content, ash content,  carbohydrates content, amino acids, and antioxidative activity), physical analysis (viscosity) and sensory testing (appearance, texture, odor and taste).  The result showed that the treatment types of fish were significant on 5% level test on water content, fat content, and carbohidrate content. The treatment  concentration of coconut sugar were significant on 5% level test affected in water content, protein content, fat content, ash content, carbohydrate content, and viscosity. But both of these treatments hadn’t effect on sensory paste. Based on SNI 01-2718-1996, the best treatment was combination of A1B1 (snakehead, 10% concentration) and A2B1 (mackarel, 10% concentration) with water content 20,85% and 20,8%, protein content 22,2% and 20,73%, fat content 7,9% and 9,7%, ash content 6,2% and 6,65%, carbohidrate 42,9% and 39,3%, viscosity 205cp and 197cp, antioxidative activity 14.028 ppm and 13,847 ppm, amino acids 7,89% and 8,93 %.
Co-Authors Abd. Rasyid Syamsuri Achmad Rizky Romadhoni Agus Ramiadi Agus Supriadi Agus Supriyanto 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 Pangawikan, Aldila Din 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