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All Journal HAYATI Journal of Biosciences Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Ilmu dan Teknologi Kelautan Tropis Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Jurnal Kelautan Tropis Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Dinamika Maritim Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Food ScienTech Journal

Agoes Mardiono Jacoeb

Departemen Teknologi Hasil Perairan Fakultas Perikanan Dan Ilmu Kelautan, Institut Pertanian Bogor Jln. Lingkar Akademik, Kampus IPB Dramaga-Bogor 16680 Telp. +622518622915, Fax. +622518622916

Author-ID : 2512699

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Environmental Science Immunology & microbiology Library & Information Science Other

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Profile of Fatty Acids, Amino Acids, Carotenoid Total, and α-Tocopherol from Flying Fish Eggs Aulia Azka; Nurjanah Nurjanah; Agoes Mardiono Jacoeb
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 3 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Flying fish are found in waters of eastern Indonesia, which until now is still limited informationabout nutritional content. The purpose of this research was determine the composition offatty acids, amino acids, total carotenoids, α-tocopherol flying fish eggs (Hyrundicthys sp.).The composition of fatty acid was measured by gas chromatography (GC), while amino acids,total carotenoids, α-tocopherol was measured by High performanced Liquid Chromatography(HPLC). Egg contained 22 fatty acids such as saturated fatty acid 29.71%, monounsaturated fattyacid 7.86%, and polysaturated fatty acid 13.64%. The result showed that eggs flying fish contained17 amino acids, such as essential amino acid 14.96% and non-essential amino acids 20.27%. Eggscontained a total carotenoid of 245.37 ppm. α-tocopherol content of flying fish eggs by 1.06 ppm.Keywords: Amino acids, carotenoid total, fatty acid, flying fish egg, α-tocopherol

Identification of Antioxidant Compounds Structure Large-Leafed Mangrove Fruit Sabri Sudirman; Nurjanah Nurjanah; Agoes Mardiono Jacoeb
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 2 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Antioxidants are compounds that can inhibit or prevent the oxidation of the easily oxidized substrate.One of the plants as a potential source of bioactive compounds and antioxidant activity is large-leafedmangrove (Bruguiera gymnorrhiza). This plant is commonly found in the Pacific region of Southeast Asia,Ryukyu Islands, Micronesia and Polynesia (Samoa) to subtropical regions of Australia and has been usedby the society. This study aimed to determine the bioactive compounds structure of large-leafed mangrovehas the highest antioxidant activity. The compound structure prediction was done by Nuclear MagneticResonance (NMR). The compound structure in the selected antioxidant fractions are flavonol, glikosilfalvonand flavon. Those three compounds are flavonoid compound which has a great role as the one that hasantioxidant activity in large-leafed mangrove fruit.

Extraction and characterization of liver oil from silky shark Anhar Rozi; Sugeng Heri Suseno; Agoes Mardiono Jacoeb
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 2 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Silky shark liver was 10-15% of its body mass and 50% of oil is contained in the liver. The aimed ofthis study was to determine heavy metal content, fatty acid profile on raw material, extraction of its oil, andparameter of oxidation. The method of heavy metal test stated on the SNI and fatty acid analysis referredto AOAC. The extraction was oven methode at 50, 60, 70, and 80°C in 8 hours. Cadmium (Cd) as thehighest heavy metal content with 0.88±0.01 ppm, SFA was 18.46% composed by palmitic acid dominantly(12.59%). The MUFA was 24.54 % with the highest oleic acid (17.86%). PUFA was 19.11 % that consist ofDHA (14.35%) as the most abundantly present while EPA was 1.50%. Shark liver oil which was extractedat 50°C had the highest yield (24.47%). The oxidation of silky shark liver oil extraction indicated the besttreatment at 50°C with peroxide value (PV), p-Anisidine value (p-AV), percentage of free fatty acid (% FFA),acid value (AV), and total oxidation (TOTOX) were 7.26±1.27 mEq/kg, 16.79±0.28 mEq/kg, 5.47±0.12%,10.88±0.25 mg KOH/kg, and 31.31±2.26 mEq/kg respectively.

Organoleptic Characteristics and Chemicals Ilabulo Catfish Fortification Rita Marsuci Harmain; Faiza Dali; N. Nurjanah; Agoes Mardiono Jacoeb
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 2 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Diversification of traditional food ilabulo made from raw catfish (Pangasius sp.) has the potential to be developed in Gorontalo province to substitute chicken viscera. The research aimed to make ilabulo substitute the raw material of chicken viscera with the catfish fortified Kappaphycus alvarezii seaweed and catfish bone meal and to determine the organoleptic and chemical characteristics of ilabulo catfish fortification. Fortified treatment is K. alvarezii and catfish bone (5 dan 10% ), B (10 and 15%) and C (15 dan 20%). The organoleptic analysis used a hedonic scale of favorite criteria on the appearance, texture, color, flavor, and taste. The results of organoleptic analysis continued with Bayes test. The chemical analysis used the Association of Official Analytical Chemist method. The result of the hedonic characteristic of ilabulo catfish fortification was on the appearance neutral criteria – like (5.53–7.03), texture neutral criteria – rather like (5.8–7.1), aroma rather like (6.3–6.73), color neutral – like (6.1–7.03) and taste (6.07–6.53) neutral criteria – rather like. The result of Bayes test obtained by a texture of importance value 5, appearance importance value 5, aroma of importance value 4, color of interest value 3 and taste of importance value 2. Characteristic of ilabulo culture of selected fortified catfish that was the fortification of K. alvarezii seaweed 15% and catfish bone flour (20%) (fortification C) obtained by water content 56.46%, ash 11.54%, protein 7.78%, fat 8.91%, coarse fiber 0.61%, carbohydrate 22.07% and calcium 0.315 %.

Characterization of Fish Skin Gelatin Yellowfin Tuna Mala Nurilmala; Agoes Mardiono Jacoeb; Rofi Ahmad Dzaky
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 2 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Gelatin is one of the products which become a necessity for various industries, i.e. food and non-food industries. The application of gelatin has been increasing year by year in Indonesia. However, there is nogelatin industry in Indonesia so far. Thus, it is necessary to find an alternative source of gelatin, especially from fishery by products.Thus, the purpose of this research was to extract fish skin gelatin of yellowfin tuna with temperature treatments (55, 65 and 75oC). In addition, the properties of resulted gelatin were determined including yield, pH, gel strength, viscosity, functional groups, molecular weight profiles, and amino acid composition. The extraction at 75oC was chosen as the best result. The yield was 17%; pH 5.3; gel strength 1789.55 gf, viscosity 104.2 Cp, respectively. There was functional group amide A, I, II, dan III. SDS-PAGE showed β, α1 dan α2 bands for tuna skin gelatin. In addition, the main amino acids were glycine and proline.

Charactheristic of Lindur Fruit Starch and the Application as Edible Film Selvanda Moreine Bunga; Agoes Mardiono Jacoeb; Tati Nurhayati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Bruguiera gymnorhiza fruit has potential as raw material for edible film production, because itsavailability in nature is quite abundant and has a quite high amylose and amylopectin content (31.56% and26.17%, respectively). The purpose of this study were to determined the physic and chemical charactersof B. gymnorrhiza fruit starch and to determined the physic characters of edible film added by glycerol asplasticizer and biopolymers (carrageenan and pectin). The edible film production was conducted by usingcommercial starch of B. gymnorrhiza fruit and B. gymnorrhiza fruit starch from North Halmahera. Thefirst stage of this study was characterized of lindur starch by microscopic and chemical composition. Thesecond stage is preparation of edible film contained by 4% starch, 0.4%, 0.5%, 0.6% carrageenan, 0.4%, 0.5%,0.6% pectin, 1% glycerol, subsequently the edible film was characterized by microscopic and mechanicproperties. The results showed that the thickness value of edible film ranged between 0.11–0.125 mm, thetensile strength value around 1.469-3.132 Kgf/cm2, percent of elongation around 8.38-19.6%, and watervapor transmission rate ranged around 0.0145–0.01775 g/s.m2.

Characteristic Squalene compounds Shark Liver Oil of home industry product in Pelabuhan Ratu Sri Ayu Insani; Sugeng Heri Suseno; Agoes Mardiono Jacoeb
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Omega-3, omega-6, omega-9 fatty acids and Squalene are active components of fish oil that arebeneficial to human health. Squalene is mostly contained in shark liver oil (Centrophorus sp.). The aimof this research was to determine the quality and characteristics of shark fish oil of household productionin Pelabuhan Ratu. The analyses performed were to determine fatty acid profile, primary and secondaryoxidation and characteristics of squalene contained in the shark liver oil. The fatty acid profile showedthat the dominant fatty acids of shark liver oil were oleic acid (28.22%), Eicosapentaenoic Acid (1.54%)and Docosahexaenoic Acid (4.78%). The results of primary and secondary oxidation measurement showedshark liver oil contained a high oxidation value of PV (17.73 mEg/kg), p-AV (29.32 mEg/kg), TOTOX(64.78 mEg/kg) and FFA (4.65%). The values of density and viscosity of the shark liver oil 0.91 g/cm3 and38.18 cPs. Clarity of shark liver oil at a wavelength of 450 nm was 84.98%. GC-MS chromatogram showedthat squalene peak appears at the retention time of 23.357 with a total area of 12.49% and its molecularweight was 410.391 g/mol.

Characteristic of Pedada Fruit Starch and Pectin and Its Application as Edible Film Raw Materials Galih Wendi Pradana; Agoes Mardiono Jacoeb; Ruddy Suwandi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The synthetic packaging which commonly used so far has been generating new problems for health andthe environment. A safe packaging t which friendly environment is needed to be developed. One of them isedible film. Sonneratia caseolaris fruit has potential as raw material for edible film production, because itsavailability in nature is quite abundant as well as high starch and pectin content. The purpose of this studywas to determine the characteristics of starch and pectin from Sonneratia caseolaris fruit and determine theedible film characteristics produced by its starch and pectin. The starch extracted by water, then produced51.04% of total starch content (24.23% amylose and 26.81% amylopectin). The pectin extracted by 0.5%(w/v) ammonium oxalate solvent with 50 and 70 minutes as time variants. The results showed that starch andpectin with70 minutes of extraction tim) can be used as raw material in edible film production. Differencesin starch and pectin concentrations affected the edible film characteristics. Edible film with 4% starch, 1.5%pectin, and 1.5% glycerol showed the best characteristics of tensile strength, percent of elongation, watervapour transmission rate, and water vapour permeability.

Mini-Coi Barcodes sebagai Penanda Molekuler untuk Ketertelusuran Label Pangan Berbagai Produk Olahan Ikan Sidat Asadatun Abdullah; Mala Nurilmala; Aulia Sekar Sari; Agoes Mardiono Jacoeb
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 2 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia 21(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Ikan Sidat merupakan komoditas hasil perikanan penting dengan nilai ekonomis tinggi. DNA barcoding telah cukup banyak digunakan sebagai metode berbasis penentuan urutan nukelotida untuk mendeteksi jenis spesies pada ikan. Proses pengolahan dengan suhu tinggi dapat menyulitkan proses identifikasi berbasis penentuan urutan nukelotida. Tujuan penelitian ini adalah untuk mengidentifikasi spesies berbagai produk olahan ikan sidat menggunakan marka molekuler mini-COI barcodes. Pengolahan suhu tinggi yang digunakan pada penelitian ini adalah: panggang, penggorengan dalam minyak sayur, panggang, pengasapan panas dan pengolahan suhu sterilisasi. Seluruh sampel segar dapat teridentifikasi sebagai spesies Anguilla bicolor bicolor (99-100%) dan Anguilla marmorata (100%). Sampel olahan sidat berhasil diamplifikasi dengan marka mini-COI barcodes, sehingga dapat digunakan untuk aplikasi pengawasan label produk seafood secara rutin.

Quality of Comercial Import Fish Oil (Softgel) in Central Java Sugeng Heri Suseno; Agoes Mardiono Jacoeb; Hanani Putri Yocinta; Kamini Kamini
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 3 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Fish oil is a source of omega-3s, specifically EPA (Eicosapentaenoic acid) and DHA (Docosahexaenoic acid). These fatty acids play an important role for human health. Commercial fish oil production is increasing, but most of the products do not meet IFOS standards. This is a challenge for producers to produce standardized fish oil. The aim of this research was to identify and determining quality of softgel commercial fish oil in Central Java areas based on International Fish Oil Standards (IFOS). The method used was the treatment of differences in the area of origin of commercial fish oil purchases followed by testing the peroxide value, anisidine value, and total oxidation, fatty acid profile, and analysis of free fatty acids. The results showed that the percentage of free fatty acids, peroxide values, anisidine values, and total oxidation values that met IFOS standards were 37 % (3 of 8 samples), 17 % (1 of 8 samples), 83 % (7 of 8 samples) and 50 % (4 out of 8 samples). The best fish oil that fulfil all IFOS parameters has been the sample fish oil E from Tegal. Fish oil D from Tegal has the highest content of omega-3, EPA, and DHA, with valuesof 83.65%, 56.57%, and 26.74% respectively.

Co-Authors - - Nurjanah Agus Oman Sudrajat Ahmad Khoirudin Rizkon Aldina, Vatia Dwi Rizki Ramadhani Anggrei Viona Seulalae Anhar Rozi Aninta - Saraswati Ari Elisa Ratih Asadatun Abdullah Astriani, Aisyah Aulia Azka Aulia Sekar Sari Bagja Adhitia Putera Desie Rachmania Detti - Pujianti Detti - Pujianti Diah Asih Asmara Dudu Abdulatip Faiza A Dali Galih Wendi Pradana Ginanjar Pratama Ginanjar Pratama Hakimah, Siti Nur Hanani Putri Yocinta Hanifah, Nur Inda Annisa'ul isna kurniati afifudin Joko Ahadi Priyanto Kamini Kamini Lenny Asnita Br Lingga Luh Putu Ratna Sundari Mala Nurilmala Maya Sofia Miftakhul Arifin Mohammad Mukhlis Kamal N. Nurjanah N. Nurjanah N. Nurjanah Naufal Muharam Nurdin Nurjanah Nurjanah Nurjanah - - Nurjanah - Nurjanah Nurjanah Hasil Perikanan Nurjanah Nurjanah Nurjanah Nurjanah Nurjanah Nurjanah Nurjanah Nurjanah Nurjanah Nurjanah Nurjanah Nurjanah Nurokhmatunnisa - - Nurokhmatunnisa - - Pipih Suptijah Pipin Supinah Puji Rianti Ramlan Ramlan Ramlan Rezki Kamila Rianda Gita Fetrisia RIDWAN AFFANDI Rinto . Rita Marsuci Harmain Riyanda Perdiansyah Rizsa Mustika Pertiwi Rofi Ahmad Dzaky Roni Nugraha Ronny I. Wahju Ruddy Suwandi Rudy Chrystiawan Sabri Sudirman Selvanda Moreine Bunga Shabrina Aulia Siluh Putu Sri Dia siluh putu sri dia utari Sri Ayu Insani Sri Purwaningsih Stefanus Senoadi Kristiono Sugeng Heri Suseno Tatag Budiardi TATI NURHAYATI Taufik Hidayat Taufik Hidayat Taufik Hidayat Taufik Hidayat Uut Tri Utami Vickar Muhammad Widi Sulistiono Widyana Ayu Kristantina Yanti Sinaga Yuliana Syalviana Fatuni Yuniarti, Tatty Zahidah mawardi

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