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All Journal HAYATI Journal of Biosciences JOURNAL OF COASTAL DEVELOPMENT Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Pengolahan dan Bioteknologi Hasil Perikanan Jurnal Ilmu Pangan dan Hasil Pertanian Omni-Akuatika Indonesia Journal of Halal Jurnal Ilmu dan Teknologi Perikanan Dinamika Pertanian
YS Darmanto
Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan Dan Ilmu Kelautan, Universitas Diponegoro Jl. Prof. Soedarto, SH, Tembalang, Semarang, Jawa Tengah 50275|Universitas Diponegoro
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Public Health Other

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Maggot Meal (Hermetia illucens) Substitution on Fish Meal as Source of Animal Protein to Growth, Feed Utilization Efficiency, and Survival Rate of Milkfish (Chanos chanos) Herawati, Vivi Endar; Pinandoyo, Pinandoyo; Windarto, Seto; Hariyadi, Putut; Hutabarat, Johannes; Darmanto, YS; Rismaningsih, Nurmanita; Prayitno, Slamet Budi; Radjasa, Ocky Karna
HAYATI Journal of Biosciences Vol. 27 No. 2 (2020): April 2020
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (278.862 KB) | DOI: 10.4308/hjb.27.2.154

Abstract

High protein content in maggot is one of the advantages for increasing fish growth through artificial feed. This study aimed to find the best optimization and feed formulation for fish meal substitution with maggot meal on growth, feed utilization efficiency, and survival rate of milkfish (C. chanos). Milkfish (C. chanos) with an average weight of 0.62±0.01 gram/fish was used as test fish. Feeding is carried out at 07.00 a.m., 12.00 p.m., and 17:00 p.m. through fixed feeding rate method. The tested fish was kept for 42 days with a stocking density of 1 fish/l. The experimental design used was a completely randomized design with five treatments and three replications. The treatments which had been done were fish meal substitution with maggot meal as follows: A (0%), B (25%), C (50%), D (75%), and E (100%). The research parameters included total feed consumption (TFC), feed utilization efficiency (FUE), protein efficiency ratio (PER), relative growth rate (RGR), survival rate (SR), and water quality. The results showed that the fish meal substitution with maggot meal had a significant effect (p<0.05) on FUE, PER, RGR and had no significant effect (p>0.05) on TFC and SR. The best treatment of each treatment is in treatment C with a composition of 50% maggot meal substitution on fish meal which resulted in a TFC value of 40.17±4.58, FUE of 27.51±0.77, PER of 0.83±0.03%, and RGR of 2.34±0.10.
Maggot Meal (Hermetia illucens) Substitution on Fish Meal as Source of Animal Protein to Growth, Feed Utilization Efficiency, and Survival Rate of Milkfish (Chanos chanos) Vivi Endar Herawati; Pinandoyo Pinandoyo; Seto Windarto; Putut Hariyadi; Johannes Hutabarat; YS Darmanto; Nurmanita Rismaningsih; Slamet Budi Prayitno; Ocky Karna Radjasa
HAYATI Journal of Biosciences Vol. 27 No. 2 (2020): April 2020
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (278.862 KB) | DOI: 10.4308/hjb.27.2.154

Abstract

High protein content in maggot is one of the advantages for increasing fish growth through artificial feed. This study aimed to find the best optimization and feed formulation for fish meal substitution with maggot meal on growth, feed utilization efficiency, and survival rate of milkfish (C. chanos). Milkfish (C. chanos) with an average weight of 0.62±0.01 gram/fish was used as test fish. Feeding is carried out at 07.00 a.m., 12.00 p.m., and 17:00 p.m. through fixed feeding rate method. The tested fish was kept for 42 days with a stocking density of 1 fish/l. The experimental design used was a completely randomized design with five treatments and three replications. The treatments which had been done were fish meal substitution with maggot meal as follows: A (0%), B (25%), C (50%), D (75%), and E (100%). The research parameters included total feed consumption (TFC), feed utilization efficiency (FUE), protein efficiency ratio (PER), relative growth rate (RGR), survival rate (SR), and water quality. The results showed that the fish meal substitution with maggot meal had a significant effect (p<0.05) on FUE, PER, RGR and had no significant effect (p>0.05) on TFC and SR. The best treatment of each treatment is in treatment C with a composition of 50% maggot meal substitution on fish meal which resulted in a TFC value of 40.17±4.58, FUE of 27.51±0.77, PER of 0.83±0.03%, and RGR of 2.34±0.10.
THE EFFECT OF DIFFERENT C:N AND C:P RATIO OF MEDIA ON THE CONTENT OF POLYHYDROXYBUTYRATE IN BIOFLOC INOCULATED WITH BACTERIUM Bacillus cereus Supono .; Johannes Hutabarat; Slamet Budi Prayitno; YS Darmanto
JOURNAL OF COASTAL DEVELOPMENT Vol 16, No 2 (2013): VOLUME 16, NUMBER 2, YEAR 2013
Publisher : JOURNAL OF COASTAL DEVELOPMENT

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (291.564 KB)

Abstract

Biofloc technology  has  added values in aquaculture management, both in water quality  management and feeding  management.  As an optional feed, biofloc is capable to enhance growth due to high protein content.  Bacteria, main component biofloc, can produce polyhydroxybutyrate (PHB) as reserve of energy and growth accelerator for fish. The aim of the research were to study the effect of the different C:N and C:P ratio of media on the content of polyhydroxybutyrate in biofloc and to determine optimum media to produce high polyhydroxybutyrate content in biofloc. The experiment was arranged in factorial  with completely randomized design  in  three replications.  Treatments were C:N ratio of 15, 20, 25 and C:P ratio of 75, 100, and 125. The result showed that C:N ratio and C:P ratio of media and their interaction  affect the content of polyhydroxybutyrate in biofloc.  C:N ratio of 20 and C:P ratio of 125 resulted in most polyhydroxybutyrate (29.25±7.376 mg g-1 biofloc dry weight). Ratio of  C:N  of media gave linier and quadratic responses and C:P ratio of media gave linier one. Optimum polyhydroxybutyrate production was obtained at C:N ratio of 20.9 and C:P ratio of  125 resulting in 29.66 mg  g-1 biofloc dry weight (2,97%)
CHARACTERIZATION and QUALITY of SEMI REFINED CARRAGEENAN (SCR) PRODUCTS FROM DIFFERENT COASTAL WATERS BASED ON FOURIER TRANSFORM INFRA RED TECHNIQUE Eko Nurcahya Dewi; YS. Darmanto; Ambariyanto .
JOURNAL OF COASTAL DEVELOPMENT Vol 16, No 1 (2012): Volume 16, Number 1, Year 2012
Publisher : JOURNAL OF COASTAL DEVELOPMENT

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (248.831 KB)

Abstract

Semi Refined Carrageenan (SRC) product is considerably cheaper and easy to produce as a natural polysaccharide hydrophilic in food and other product. The aim of this research was  to evaluate  the quality of two different SCR products come from different  coastal waters  of seaweed culture. The products  were then compared  to commercial SCR on the quality based on their  chemical  quality (Fourier Transform Infra Red, sulphate content and heavy metals) and physical quality  (gel strength and viscosity). The method of FTIR was useful as a quality screening for commercially seaweed culture at different geografic places based on their chemical structure. Raw material that have been used for SCR product  was  Eucheuma cottonii with k-carrageenan type. FTIR spectroscopy showed the molecular present in three different samples are quite similar, it can be found spectra band of 1257,59 cm-1 which referred to esther sulphate, 933,55 cm-1 for 3,6 anhydrogalactose and 848,68 cm-1 assigned to  galactosa-4- sulphate respectively. The SCR product from  different coastal waters were different on their quality.
EFFECT OF SHELLFISH PROTEIN HYDROLYSATE (SPH) OF PEARL OYSTER MEAT ON THE STATE OF WATER AND DENATURATION OF MYOFIBRILS DURING DEHYDRATION PROCESS YS. Darmanto
JOURNAL OF COASTAL DEVELOPMENT Vol 2, No 2 (1999): Volume 2, Number 2, Year 1999
Publisher : JOURNAL OF COASTAL DEVELOPMENT

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3192.249 KB)

Abstract

Pearl oyster meat, considered as the waste product of pearl industry, can be transformed to a useful product troght hydrolysis using protease enzyme. Protein hydrolysate of pearl oyster meat (SPH) was added to myofibrils (Mf) from lizard fish at certain ratios 2.5 – 12.5 g/100 gr Mf, and the changes in the state of water in myofibrils associated with dehydration were analyzed on the basis a water sorption isotherm curve and isosteric sorption heat. Involvement of these change denaturation of myofibrils was investigated with respect to Ca-ATPase activity. The addition of SPH resulted a decreased of water activity, an increase in the amount of monolayer or multilayer water and increase in the isosteric sorption heat, indicative the changes in the state of water in myofibrils. Furthermore, it wa found that SPH has suppressive effects on the denaturation of myofibrils during dehydration process.
Quality Analysis Satsuma Age of Threadfin Bream (Nemipterus sp) Processed Using Different Kind of Flours Pudyastuti Anggit N; Darmanto YS; Fronthea Swastawati
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 6, No 2 (2011): Jurnal Saintek Perikanan
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (124.836 KB) | DOI: 10.14710/ijfst.6.2.13-22

Abstract

Satsuma age is one kind of diversification product, originally characterized as a traditional food from Japan, that processed by surimi added with flour, vegetables, and spices, and then cooking by frying. The aim of this research were to evaluate the effect of different kind of flours used on gel strength and hedonic value and also to know the best kind of flour use in processing of satsuma age of threadfin bream. The experimental design that used is Randomized  Block Design.  Different treatments used was different kind of flour, namely tapioca flour , sagu flour, and garut flour. The result indicated that different kind of flour treatment gave very significant different (P<0.01) on gel strength and gave significant different (P<0.05) on value of hedonic with specificate on texture , but were not significant different on ( P>0.05) on appearance , odour , taste , and colour. The result support parameter to test bite of 7.94 for treatment tapioca flour; 7.98 for treatment sago flour; and 7.40 for treatment arrowroot flour. Folding test result of 4.30 for tapioca flour; 4.26 for sago flour ; and 3.66 for arrowroot flour. The moisture content of 40.40% for tapioca flour ; 41.91%  for sago flour; and 40.89% for arrowroot flour. Protein content of 21.53% for tapioca flour ; 21.17% for sago flour; and 21.57% for arrowroot flour. Fat content of 7.97% for tapioca flour ; 7.49% for sago flour; and 7.43% for arrowroot flour.  The ash content of 2.69% for tapioca flour; 2.66% for sago flour ; and 2.36% for arrowroot flour. Carbohidrate content of 27.93% for tapioca flour ; 27.10% for sago flour; and  27.27% for arrowroot flour. Satsuma age processed using sago flour  to was most prever based on hedonic scale and has high gel strength.   Key word :  Satsuma Age, Tapioca Flour, Sago Flour, Arrowroot Flour, Gel  Strength, Hedonic
Pengaruh Penambahan Lumatan Daging Ikan Kembung (Rastrelliger sp.), Nila (Oreochromis niloticus), dan Bandeng (Chanos chanos forsk) Terhadap Karakteristik Mie Kering Tersubstitusi Mocaf. Intan Purwa Kencana; YS Darmanto; Sumardianto Sumardianto
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 2, No 1 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v2i1.2300

Abstract

Mie merupakan jenis makanan olahan tepung yang sudah dijadikan bahan pendamping nasi. Hal ini menyebabkan impor gandum sebagai bahan baku mie meningkat. Alternatif yang dilakukan adalah mensubstitusi tepung terigu dengan tepung mocaf. Kandungan protein yang terkandung dalam mie masih kurang, sehingga harus ditambahkan komposisi yang mengandung protein tinggi seperti ikan. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh lumatan daging ikan terhadap nilai tensile strength, proksimat, serta organoleptik mie kering tersubstitusi mocaf. Rancangan percobaan yang digunakan yaitu RAL (Rancangan Acak Lengkap) dengan satu faktor jenis ikan yang bebeda yaitu dengan ikan kembung, ikan nila, dan ikan bandeng. Respon yang diamati adalah kadar protein, kadar air, kadar abu, serat kasar, serta tensile strength. Data yang diperoleh dianalisis dengan ANOVA dan jika terdapat perbedaan maka dilakukan dengan Uji lanjut Tukey. Penambahan lumatan daging ikan sebesar 25% dan tepung mocaf 25% merupakan komposisi yang tepat untuk membuat mie kering. Hasil uji proksimat mie kering antara lain kadar protein tertinggi dari mie kering dengan lumatan daging ikan bandeng sebesar 15,35%, kadar air tertinggi dari mie kering tanpa lumatan daging ikan sebesar 9,26%, kadar abu tertinggi dari mie kering dengan lumatan daging ikan nila sebesar 2,86%, serta nilai serat kasar tertinggi dari mie kering dengan lumatan daging ikan bandeng sebesar 4,78%. Hasil pengujian dilakukan sebanyak 3 kali pengulangan, dan berbeda nyata pada setiap pengujian (P<5%). Hasil uji tensile strength mie kering kontrol berbeda nyata dengan mie kering ikan kembung dan bandeng. Sedangkan dengan mie kering dengan lumatan daging ikan nila tidak berbeda nyata (P<5%). 
KARAKTERISTIK EDIBLE FILM DARI GELATIN KULIT IKAN YANG BERBEDA Kartika Desy Wijayani; YS Darmanto; Eko Susanto
Jurnal Ilmu dan Teknologi Perikanan Vol 3, No 1 (2021)
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitpi.2021.11412

Abstract

Edible film terdiri dari protein (gelatin) yang dapat dikonsumsi ketika digunakan sebagai pengemas produk pangan. Penelitian ini bertujuan untuk mengetahui karakteritik dari edible film yang dibuat dari gelatin kulit ikan yang berbeda. Penelitian ini menggunakan tiga jenis kulit ikan yaitu kulit ikan Patin (Pangasius sp.), Bandeng (C. chanos) dan Barakuda (S. picuda). Penggunaan gelatin kulit ikan yang berbeda mempengaruhi karakteristik edible film yang dihasilkan. Kadar protein dan kekuatan gel gelatin dari ikan yang berbeda mempengaruhi nilai kuat tarik (59,721-92,119) kgf/cm2, persen pemanjangan (103,091–139,977) %, dan laju transmisi uap air (16,985–26,226) g/m2/jam. Namun, tidak berpengaruh terhadap nilai ketebalan (0,08-0,90) mm dan kelarutan (100%) edible film.
KANDUNGAN BAKTERI PATOGEN PADA UDANG WINDU (Penaeus monodon Fabricius) PASCAPANEN ASAL TAMBAK Andi Noor Asikin; S Hutabarat; Ys Darmanto; S Budi Prayitno
DINAMIKA PERTANIAN Vol. 29 No. 2 (2014): Jurnal Dinamika Pertanian Edisi Agustus 2014
Publisher : UIR Press

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Abstract

The purpose of this study was to know the pathogenic bacteria contamination on prawn post-harvested after being handled by fisherman and collectors and to study the bacterial contaminants in salty water pond as media cultivation and water process as well as ice cubes used by fisherman and collectors. Research carried out during three months at the communities’ salty water ponds in the Sub Districts of Muara Jawa, Anggana, and Muara Badak of Kutai Kartanegara Regency. The materials used consisted of tiger prawn (P. monodon F.) at the harvested age of 40-45 pieces/kg size, ice cubes, clean water, pond salty water, process water, and materials for microbial analysis. Sampling is also done on salty water pond, process water, and ice. Each sample taken was repeated three times. Analysis methods used to determine the Total Plate Count (TPC) is based on SNI 01-2339-1991. To measure the pathogenic bacteria at shrimp, salty pond water, process water, and ice cubes consisted of ​​Escherchia coli bacteria, was based on the SNI 01-2332-1991 method, Salmonella is based on the SNI 01-2335-1991 method, and Vibrio cholerae is based on the SNI 01-2341-1991 method. Data were then further tabulated and analyzed descriptively. The results indicated that E. coli bacteria only found at prawns, process water, and salty pond water from Muara Jawa Sub District, while in other Sub Districts of Muara Badak and Anggana were not found.
PENGARUH JENIS IKAN TERHADAP RENDEMEN PEMBUATAN GELATIN DARI IKAN DAN KARAKTERISTIK GELATINNYA Agustini, Tri Winarni; Widayat, W; Suzery, Meiny; Darmanto, YS; Mubarak, Iqbal
Indonesia Journal of Halal Vol.2 (2) 2019
Publisher : Pusat Kajian Halal Undip

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (199.403 KB) | DOI: 10.14710/halal.v2i2.7342

Abstract

Gelatin merupakan protein sederhana dari hasil hidrolisis kolagen yang dapat berubah bentuk sol ke bentuk gel secara reversible. Indonesia masih melakukan import dari negara Australia, China, Jerman, Jepang, dan Perancis. Import gelatin pada tahun 2014 mencapai 601.681 Kg. Gelatin mayoritas di produksi dari bahan baku kulit babi (46%), kulit sapi (29,4%), daging dan tulang babi (23,1%). Gelatin yang dibuat dengan katalis asam maka digolongkan dalam gelatin tipe A. Penelitian bertujuan untuk menghasilkan gelatin yang halal dengan bahan baku dari berbagai produk-produk perikanan. Secara khusus dikaji dari 3 jenis ikan yaitu ikan nila, ikan pari dan ikan kakap merah. Percobaan dilakukan proses pembuatan gelatin dengan tahap degreasing (pemisahan), demineralisasi (perendaman asam sitrat), ekstraksi (dilakukan perendaman aquadest diatas kompor), pengeringan (pengeringan pada oven). Hasil penelitian menunjukkan bahwa studi karakteristik bahan baku berupa kadar air, rendemen, kekuatan gel, viskositas, pH, uji organoleptik sangat beragam.
Co-Authors - Nasyiah . Widayat Ambariyanto . AMGT Sekar Briani Amron Amron, Amron Andi Noor Asikin apri dwi anggo Ardila Tri Maharani Aristi Dian Purnama Fitri Bani Chandra Mahardika Bina Nur Latifa Cancerizky Trigutomo Radityo Cindy Fasusari Danuar Adi Nugroho Dinar Yuliati Nur Rohmah, Dinar Yuliati Nur Eko Nurcahya Dewi Eko Nurcahya Dewi Eko Susanto Fronthea Swastawati Hariyadi, Putut Hartoyo Hartoyo Ima Wijayanti Imam Restu Wibowo Intan Purwa Kencana Iqbal Mubarak Johannes Hutabarat Kartika Desy Wijayani Laras Rianingsih Lutfiani Yusup Purwandari Marchella Dharma Arumsari Meiny Suzery Nunung Kholifah Nurmanita Rismaningsih Ocky Karna Radjasa Pinandoyo Pinandoyo Pudyastuti Anggit N Putut Har Riyadi Rahayu Tri Astuti ridho somat Rifki Prayoga Aditia Rismaningsih, Nurmanita Romadhon Romadhon S Budi Prayitno S Hutabarat Seto Windarto Sigit Didik Purwadi Slamet Budi Prayitno slamet budi prayitno Sumardianto Sumardianto Supono . Tri Adi Wibowo, Tri Adi Tri Winarni Agustini Ulfah Amalia Vivi Endar Herawati Winda Intansari Windarto, Seto Yhuda Ardiansyah, Yhuda