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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Akuatik: Jurnal Sumberdaya Perairan

Ella Salamah

Unknown Affiliation

Author-ID : 2464932

Agriculture, Biological Sciences & Forestry Environmental Science Industrial & Manufacturing Engineering

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AKTIVITAS ANTIOKSIDAN DAN KOMPONEN BIOAKTIF PADA SELADA AIR (Nasturtium officinale L . R. Br) Ella Salamah; Sri Purwaningsih; Ellis Permatasari
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14 No 2 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Watercress (Nasturtium officinale L. R. Br) is aquatic plant that grown across mainland Europe and Asia. Beside as food watercress also as help detoxify the liver, purify the blood and improve digestion. Research about properties of watercress for human health is still not fully elucidated. This research was aimed to measure rendement, chemical content of watercress, bioactive compounds, antioxidant activity and peroxide number of watercress and its parts (leaves and stems). The yield of leaves and stems were 23.43% and 59.38%, respectively. Water, protein, lipid, ash, acid insoluble ash and carbohydrate contents obtained from proximate analysis were 94.64%, 2.11%, 0.22%, 1.14%, 0.29% and 1.90%, respectively. Based on phytochemical test, watercress contained alkaloids, steroids/triterpenoids, phenols hydroquinone, carbohydrates and free amino acids. Test of antioxidant activity using DPPH method resulting IC of the extract of intact watercress, leaves and stems were 337.32 ppm, 331.39 ppm and 439.10 ppm, respectively. The leaves extract has been shown to reduce the peroxide number of 0,8mg eq/kg bulok. Keywords: antioxidant, bioactives compounds, peroxide number, proximate, watercress.

PEMBUATAN DAN KARAKTERISASI HIDROLISAT PROTEIN DARI IKAN LELE DUMBO (Clarias gariepinus) MENGGUNAKAN ENZIM PAPAIN Ella Salamah; Tati Nurhayati; Indah Rahayu Widadi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

African catfish (Clarias gariepinus) is important freshwater fish commodity in Indonesia. African catfish also has high protein content, which is potential to be used as protein hydrolysate. Fish protein hydrolysate offered many advantages in food, feed, agriculture, microbiology and medicinal’s field. This research aimed to determine the optimal condition for hydrolysis of African catfish protein and to characterize protein hydrolysate from African catfish. The optimal concentration of papain used for hydrolysis of African catfish protein was 5% (w/v) for 6 hours hydrolysis time and degree of hydrolysis was 35.37%. Protein hydrolysate from African catfish revealed 21.16% of yield and water content of 5.46%; ash content of 5.71%; protein content of 53.29%; and fat content of 1.94%. Protein hydrolysate from African catfish contained 15 types of amino acids, with 9 types of essential amino acids and 6 types of non essential amino acids. The highest essential amino acid composition was lysin of 5.23%, while the highest non essential amino acid composition was glutamic acid of 7.77%. Protein hydrolysate from African catfish showed protein digestibility by in vitro enzymatic hydrolysis of 98.57%.Key words: African catfish, amino acid, fish protein hydrolysate, papain

KANDUNGAN GIZI KEONG IPONG-IPONG (Fasciolaria salmo) AKIBAT METODE PENGOLAHAN Sri Purwaningsih; Ella Salamah; Tiza Yunisca Sari
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 2 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Ipong-Ipong (Fasciolaria salmo) snail is a local name of marine mollusc from gastropod class in Cirebon, West Java, which is consumed by public and believed to improve health. The purpose of this research was to find out effect of processing (boiling, steaming, and boiling with 3% salt water) methods on the nutrition content, such as proximate, fatty acids, and cholesterol in F. salmo. The data were analysed using the analysis of variance test (ANOVA). The Duncan test was used to compare means when a significant variation was highlighted by the ANOVA. The results showed nutrition content of fresh F. salmo was: 72.10% water (wet matter basis); protein 62.72% (dry matter basis), ash 7.80% (dry matter basis), cholesterol (0.045%) and 1.71% fat (dry matter basis), monounsaturated fatty acid (11.75%), polyunsaturated fatty acids (7.31%), polyunsaturated fatty acid long chain (5.34%), and saturated fatty acids (long-chain) (4.03%). Acid insoluble ash content was 0.72%. The results of statistical analysis showed that processing method impact the nutritional value of F. salmo. The results of duncan test showed that decreassing content of proximate dan fatty acids caused by steaming method was lower than the boiling and boiling with 3% salt water method. From the research results recommended that the best treatment method is steaming.Keywords: cholesterol, Fasciolaria salmo, fatty acid, processing methods

PURIFIKASI PARSIAL DAN KARAKTERISASI ENZIM KATEPSIN DARI IKAN BANDENG (Chanos Chanos Forskall) Tati Nurhayati; Ella Salamah; nico Dynnar
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 2 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Decomposition of protein in the enzymatic process will lead to changes in odor, texture, and appearance of fish. The enzymes that play a role in the enzymatic process is primarily proteolytic enzymes. Cathepsin enzyme is one of the proteolytic enzymes found in animal tissue that hydrolyzes peptide bonds of proteins. Information on optimal conditions of cathepsin enzyme activity is useful in the process of good handling, to avoid environmental conditions that can increase cathepsin enzymes activity, especially in milkfish. The purposes of this study were to partial purify the catepsin enzyme of milkfish and characterize the enzymes. Crude extract of enzyme had specific activity 0.8598 U/mg and after presipitation with ammonium sulphate 70% obtained specific activity of 4.4643 U/mg and after 6 hours of dialysis obtained specific activity 14.4404 U/mg. The enzyme cathepsin worked optimally at 40 °C and pH 4, and 3% substrate. Divalent metal ions inhibited the activity of the enzyme, higher compared to monovalent or trivalent metals. Cathepsin enzyme identified had molecular weight of 86.67 kDa.Key words: cathepsin, characterization, milkfish, purification

AKTIVITAS ENZIM KATEPSIN DAN KOLAGENASE PADA KULIT IKAN BANDENG (Chanos chanos, Forskal) SELAMA PERIODE KEMUNDURAN MUTU TATI NURHAYATI; ELLA SALAMAH; MOHAMMAD IRFAN; RONI NUGRAHA
Akuatik: Jurnal Sumberdaya Perairan Vol 4 No 1 (2010): AKUATIK : Jurnal Sumberdaya Perairan
Publisher : Department of Aquatic Resources Management, Faculty of Agriculture, Fisheries, and Biology, University of Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (597.542 KB)

Fish skin is one of many parts from fish that can be utillized beside the muscle. Proteolytic enzymes like cathepsin and collagenase are known as one of the factors that influence in fish skin quality deterotiation after death. The research purposes were to determine post mortem phase, quality deterioration pattern, cathepsin and collagenase activity, and its correlation to the parameters of milkfish freshness. The observations were done on fasted and fed fish before harvested at room and chilling temperature storage. The highest chatepsin and collagenase activity i.e. 7800-1429 U/ml and 0,0667-0,0792 U/ml respectively, were found in fish during the post-rigor phase. Simple linear correlation analysis showed that chatepsin and collagenase activity have a very close linear relationship (r 0.7) with fish freshness quality parameters during the process of quality deterioration from pre rigor until post rigor phase.

PEMANFAATAN KERANG HIJAU (Mytilus viridis) DALAM PEMBUATAN HIDROLISAT PROTEIN MENGGUNAKAN ENZIM PAPAIN TATI NURHAYATI; ELLA SALAMAH; ELIN AMALIA
Akuatik: Jurnal Sumberdaya Perairan Vol 5 No 1 (2011): AKUATIK : Jurnal Sumberdaya Perairan
Publisher : Department of Aquatic Resources Management, Faculty of Agriculture, Fisheries, and Biology, University of Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (109.764 KB)

Protein hydrolyzed has high protein so that can be used for food industry and also pharmacy. Existence of making product of protein hydrolyzed expected can improve fishery product become new product as food which have high protein. One of marine product which not explore yet is green cockle. It has high protein and can be made as fish protein hydrolyzed product through modification process. The aim of research are: to determine of enzyme concentration, time and hydrolysis pH for making of hydrolyzed product. Results of research indicate that best concentration of enzyme for making of hydrolyzed product is 5% (w/v), 24 hours and pH 7. Characteristic of green cockle protein hydrolyzed are: water rate is 84,44 %, dusty rate is 1,25%, protein is 11,75% and fat is 2,56%. Protein hydrolyzed product of green cockle contain of free nitrogen -amino as much as 0,88 g/100 g and also hydrolyzed degree equal to 0,47. This protein hydrolyzed product consisted of 17 kinds of amino acid.

PENURUNAN KANDUNGAN GIZI MIKRO KERANG HIJAU (Perna viridis) AKIBAT METODE PEMASAKAN YANG BERBEDA SRI PURWANINGSIH; ELLA SALAMAH; MERLINDA KEMALA DEWI
Akuatik: Jurnal Sumberdaya Perairan Vol 5 No 2 (2011): AKUATIK : Jurnal Sumberdaya Perairan
Publisher : Department of Aquatic Resources Management, Faculty of Agriculture, Fisheries, and Biology, University of Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (154.464 KB)

Mineral requirements in humans can be obtained by eating food derived from vegetable or animal. One of the foodstuffs from animal that can contribute for mineral availability in green mussels. The purposes of this study were to determine the types and amounts of macro and micro minerals in green mussel, determine the solubility of Ca, Fe, Zn, and Se in green mussels with three cooking methods (boiling, frying and roasting) and recommend to the public the best way of cooking to obtain mineral nutrient content. In preliminary study conducted proximate analysis includes the moisture content, ash, fat, protein and carbohydrates, and total macro and micro minerals. In further research, green mussel samples that had cooked (boiling, toasting, and baking), were analyzed the solubility of minerals. The highest macro mineral content of the green mussel was sodium content,while the micro minerals of green mussel was selenium. Cooking that gave mineral reduction of at least up to the biggest decline in a row which is the method of cooking by boiling, roasting and frying. Frying reduced mineral content up to 80% while boiling and roasting up to 59% and 69%

Co-Authors Anna C. Erungan Apit Setiani Aprilia Ariesta Dyah Susanti Eka Ayuningrat ELIN AMALIA Ellis Permatasari Indah Rahayu Widadi Joko Santoso Mar’atun Rohmah Susanti MERLINDA KEMALA DEWI Mohammad Irfan Muhammad Nabil Muhammad Zakiyul Fikri nico Dynnar Roni Nugraha Sri Purwaningsih TATI NURHAYATI Taufik Hidayat Thamrin Wikanta Tiza Yunisca Sari Vita Yanuar Winarti Zahiruddin Wini - Trilaksani Yuni Retnowati

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