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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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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.

Stability of Imported Commercial Fish Oils (Soft Gel) in East Java Sugeng Heri Suseno; Agoes Mardiono Jacoeb; Dudu Abdulatip
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Commercial fish oils (soft gel) have been widely traded in Indonesia, especially in East Java.The aimof this research was to determine the quality and stability of fish oils (soft gel) in East Java examined bySchaal oven method and to determine the amount of fatty acids in the commercial fish oil. The stabilityof the commercial fish oil was determined based on peroxide value, anisidine value, and total oxidationafter the oils were stored at 40oC for 6 days. The experimental design used in this research was completelyRandomized Design (CRD) with a treatment time of storage (H-0, H-2, H-4 and H-6). The quality of thecommercial fish oils was in accordance with IFOS on the parameters of the FFA, peroxide value, anisidin,and the total oxidation.The stability test results showed the fish oil quality decreased over time and onlyanisidine value was still met the IFOS standards. Sample S4 was found containing the highest amount ofomega 3 ada EPA, while S3 contained the highest amount of DHA.

Ekstraksi dry rendering dan karakterisasi minyak ikan patin (Pangasius sp.) hasil samping industri filet di lampung: Extraction with Dry Rendering Method and Characterization of Fish Oil by-Product of Pangasius Fillet Industries In Lampung Sugeng Heri Suseno; Ahmad Khoirudin Rizkon; Agoes Mardiono Jacoeb; Nurjanah Nurjanah; Pipin Supinah
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)

Produksi minyak ikan di Indonesia memiliki kualitas rendah dan hanya dimanfaatkan sebagai bahan tambahan pakan ternak. Tingginya suhu dan lamanya ekstraksi memicu pembentukan radikal bebas dan oksidasi pada minyak sehingga memengaruhi kualitas minyak yang dihasilkan. Perbaikan proses ekstraksi mampu menghasilkan minyak ikan dengan kualitas baik. Tujuan penelitian ini adalah untuk menentukan suhu dan waktu ekstraksi untuk menghasilkan minyak ikan sesuai standar IFOS dengan metode dry rendering. Ekstraksi dilakukan pada suhu 50, 60, 70oC dan waktu 1, 2, 3 jam dengan metode dry rendering. Hasil ekstraksi terbaik yaitu pada suhu 50oC, 2 jam dan selanjutnya dilakukan pemurnian dengan proses bleaching menggunakan magnesol XL. Minyak ikan yang dihasilkan memiliki asam lemak bebas 0,08±0,03%, p-anisidin 1,92±0,63 mEq kg-1, total oksidasi 7,48±0,23 mEq kg-1 dan bilangan peroksida 2,70±0,20 mEq/kg. Hasil penelitian menunjukkan bahwa minyak ikan memenuhi standar IFOS pada parameter asam lemak bebas (≤ 1,5%), bilangan p-anisidin (≤ 20,0 meq kg-1), total oksidasi (≤ 26,0 meq kg-1) dan bilangan peroksida (≤5,0 meq kg-1).

Komposisi Kimia dan Profil Asam Lemak Ikan Layur Segar Penyimpanan Suhu Dingin: Chemical Composition and Fatty Acid Profile in Hairtail Fish During Chilling Storage Agoes Mardiono Jacoeb; Nurjanah; Taufik Hidayat; Riyanda Perdiansyah
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)

Ikan layur merupakan komoditas bahan baku ekspor bernilai ekonomis penting. Proses penyimpanan memengaruhi komposisi kimia ikan layur. Penelitian ini bertujuan menentukan pengaruh penyimpanan dingin terhadap perubahan komposisi kimia dan profil asam lemak ikan layur (Trichiurus sp.). Prosedur penelitian yang dilakukan adalah penyimpanan pada suhu dingin 6-10°C selama 0 hari (H0) segar, 6 hari (H6) agak segar, dan 10 hari (H10) tidak segar. Ikan layur mengalami kenaikan kadar air dan lemak, sedangkan kadar protein dan kadar abu, mengalami perubahan. Hasil manunjukkan bahwa asam lemak secara umum tidak mengalami perubahan secara deskriptif selama penyimpanan dingin 10 hari. Ikan layur terdiri dari 24 jenis asam lemak yang terdiri dari 10 jenis SFA, 7 jenis MUFA, dan 7 jenis PUFA. Asam lemak tertinggi ikan layur yaitu DHA yaitu 24,01% (H0) dan 21,39% (H10)

Autentikasi Produk Olahan Ikan Hiu Komersial menggunakan Teknik Species-Specific DNA Mini-barcodes.: Authentication of Commercially Shark Products Using Species-Specific DNA Mini-barcodes Techniques Asadatun Abdullah; Ari Elisa Ratih; Shabrina Aulia; Puji Rianti; Tati Nurhayati; Agoes Mardiono Jacoeb
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 2 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(2)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v23i2.32226

Pemanfaatan ikan hiu sebagai bahan baku produk olahan perikanan dapat menyebabkan berkurangnya populasi ikan hiu yang juga rentan akan kepunahan. Ikan hiu pada umumnya diperdagangkan dalam bentuk sirip, daging ikan yang diasinkan dan direbus, minyak ikan serta sebagai bahan subtitusi pada pakan hewan sehingga proses identifikasi menggunakan metode berbasis morfologi dan meristik sulit dilakukan. Sebagai alternatif proses autentikasi bahan baku produk olahan ikan hiu adalah menggunakan teknik DNA mini barcodes. Penelitian ini bertujuan untuk merancang dan mengaplikasikan primer DNA mini barcodes yang spesifik terhadap tiga species hiu terancam punah yang masuk dalam daftar CITES (Sphyrna lewini, Alopias pelagicus, Carcharhinus falciformis) serta mengaplikasikan pada berbagai produk olahan ikan hiu. Tahapan penelitian yang dilakukan meliputi koleksi sampel produk olahan perikanan, perancangan primer spesifik, isolasi DNA, pengujian kualitas dan kuantitas DNA, amplifikasi DNA, dan sekuensing. Berbagai produk olahan komersial berhasil diamplifikasi oleh primer spesifik yaitu pada target 300 pb (S. lewini), 285 pb (A. pelagicus) dan 352 pb (C. falciformes). Hasil sekuensing DNA sampel menunjukkan bahwa spesies teridentifikasi adalah S. lewini, A. pelagicus, C. falciformes dan Hemigaleus microstoma dengan kemiripan 99-100%. Hal tersebut menunjukkan bahwa masih terdapatnya pemanfaatan ikan hiu yang dilindungi secara ilegal, sehingga perlu penerapan regulasi yang lebih ketat untuk melestarikan spesies-spesies hiu yang terancam kepunahannya.

Penambahan Genjer (Limnocharis flava) pada Pembuatan Garam Rumput Laut Hijau untuk Penderita Hipertensi: Yellow Velvetleaf (Limnocharis flava) Fortification in Ulva lactuca Seaweed Salt Production for Hypertensive Patients Nurjanah - Nurjanah; Agoes Mardiono Jacoeb; Ramlan; Asadatun Abdullah
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.v23i3.32462

Ulva lactuca can be utilized as a raw material for seaweed salt production. The seaweed salt with low sodium and high potassium could be used as an alternative to regular table salt for hypertensive patient. This research was aimed to determine the amount/ratio of the addition of L. flava in production of seaweed salt according to dietary salt standards for hypertensive patients. The analyzed parameters were mineral composition, NaCl content, heavy metal content, and antioxidant activity of salt U. lactuca seaweed and addition of L. flava. The production of seaweed salt started with mixing the seaweed flour with water (1:10), heated in water bath shaker at 40 ºC for 10 min, and then subsequently dried at 60 ºC for 30 h. The U. lactuca extract had IC50 48.64 ppm (DPPH) and antioxidant capacity 246.92 (CUPRAC). The L. flava extract had IC50 138.86 ppm, and antioxidant capacity 116.92 µmol/g. The U. lactuca salt resulted in a yield 32.36%, ratio of Na:K 1.49, NaCl 23.90%, antioxidant activity 93.24 ppm (DPPH), and antioxidant capacity 129.15 µmol/g (CUPRAC). The U. lactuca:L. flava (1:1) salt resulted in a yield 22.78% , a ratio of Na:K 0.59, NaCl 21.05% , antioxidant activity 118.87 ppm (DPPH), and antioxidant capacity 104.07 µmol/g (CUPRAC). The addition of L. flava reduced the Na:K ratio to 0.59 as well as the NaCl levels with relatively small decrease in antioxidant activity and capacity.

Aktivitas Antioksidan Caulerpa sp. Segar dan Rebus : Antioxidant Activity of Fresh and Boiled Caulerpa sp. Taufik Hidayat; Nurjanah; Agoes Mardiono Jacoeb; Bagja Adhitia Putera
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.v23i3.33869

Free radical is a molecule that is highly reactive and unstable, can cause damage to proteins, Deoxyribose Nucleic Acid (DNA), and cell membranes, and can trigger a degenerative diseases. The damages can be prevented by natural or synthetic antioxidant compounds. Caulerpa sp. a green seaweed as a potential source of natural antioxidants. Caulerpa sp. commonly processed into “urap” seaweed in fresh and boiled condition. The boiling process may change the antioxidant activity, so it is necessary to research on the antioxidant activity in Caulerpa sp. fresh and boiled. Extraction method used was a single extraction using methanol p.a for 1×24 hours. Testing of antioxidant activity using DPPH method. Caulerpa sp. fresh and boiled extract has a yield of 8.88% and 6.44%. IC50 values Caulerpa sp. fresh amounted to 452.37±8.29 mg/L and boiled amounted to 484.59±5.69 mg/L. IC50 value category is classified as very weak by 1,1-diphenyl-2-picrylhydrazyl (DPPH) method, so it needs to do another antioxidant activity assay methods and purification of crude extract of Caulerpa sp..

Karakteristik Protein dan Struktur Jaringan serta Steroid Ikan Sidat (Anguilla bicolor bicolor) Berdasarkan Lokasi Daging Berbeda: Characteristics of Protein and Tissue Structure and Steroids Eel Fish (Anguilla bicolor bicolor) Based on Different Meat Locations Mala Nurilmala; Agoes Mardiono Jacoeb; Yanti Sinaga; Agus Oman Sudrajat; Tatag Budiardi; Ronny Irawan Wahju; Mohammad Mukhlis Kamal; Ridwan Affandi; Rizsa Mustika Pertiwi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 25 No 1 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(1)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v25i1.39089

Eel is a consumable fish that has a unique taste and is rich in vitamins A, B1, B2, B6, C, D, protein albumin, DHA and EPA which is better known for omega-3, as well as its mineral content. This research aimed to determine the protein and steroid content and tissue structure in various parts of the body in eel fish (Anguilla bicolor bicolor). Eels are analyzed on three different body parts covering the front, central, and back. The protein profile was identified by the SDS-PAGE and Bradford methods, steroids by extraction method, tissue structure by the microscopic method. SDS-PAGE analyzed on eel fish meat has a protein molecular weight ranging from 9.825–199.196 kDa. Dissolved protein levels at the front, central, back are 0.307±0.02 mg/mL, 0.298±0.00 mg/mL, and 0.349±0.05 mg/mL. Water soluble and salt soluble proteins at the front, central, back are 0.469±0.01 mg/mL, 0.336±0.03 mg/mL, 0.437±0.00 mg/mL and 1.571±0.16 mg/mL, 1.312±0.11 mg/mL, 1.242±0.11 mg/mL. Eel fish contained steroids in ethyl acetate solvents. The structure of meat tissue and eel fish skin contained muscle fiber and stratum compactum layer.

PERUBAHAN KOMPONEN SERAT RUMPUT LAUT Caulerpa sp. (DARI TUAL, MALUKU) AKIBAT PROSES PEREBUSAN Nurjanah; Agoes Mardiono Jacoeb; Taufik Hidayat; Rudy Chrystiawan
Jurnal Ilmu dan Teknologi Kelautan Tropis Vol. 10 No. 1 (2018): Jurnal Ilmu dan Teknologi Kelautan Tropis
Publisher : Department of Marine Science and Technology, Faculty of Fisheries and Marine Science, IPB University

Rumput laut Caulerpa sp. dikenal sebagai sumber serat. Rumput laut Caulerpa sp. banyak ditemukan di pesisir pantai Indonesia, salah satunya di perairan Tual, Maluku Tenggara. Rumput laut ini sering dikonsumsi segar oleh masyarakat pesisir ataupun direbus terlebih dahulu. Perebusan bertujuan untuk menginaktifkan enzim dan menurunkan jumlah mikroba, namun dikhawatirkan dapat mempengaruhi komponen serat yang terkandung pada rumput laut. Penelitian ini bertujuan untuk menentukan perubahan kadar serat pangan (serat pangan larut dan tak larut), serat kasar, dan komponen serat (selulosa, hemiselulosa, lignin) akibat proses perebusan pada suhu 90ºC selama 5 menit. Analisis uji yang dilakukan, diantaranya analisis proksimat, kadar karbohidrat metode Luff schoorl, serat pangan metode enzimatis, serat kasar, dan komponen serat (selulosa, hemiselulosa, lignin). Hasil penelitian menunjukkan perebusan tidak mempengaruhi kadar lignin. Perebusan meningkatkan kadar serat pangan tak larut 1,25%, selulosa 13,91%, hemiselulosa 11,4%, dan menurunkan kadar serat pangan total 3,8%, serat pangan larut 5,05%, dan serat kasar 0,85%.

Purifikasi Kolagenase dari Usus Bandeng (Channos channos, Forskal) Tatty Yuniarti; Tati Nurhayati; Agoes Mardiono Jacoeb
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 15, No 3 (2010): October 2010
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v15i3.2593

Collagenase was purified from intestines of milkfish (Chanos chanos, Forskal) by extraction,ammonium precipitation, ion exchange chromatography on DEAE Sephadex A-50 and gelfiltration on a Sephadex G-100 column. The purification and yields were 114.731 fold and1.26% when compared to those in the starting-crude extract. The molecular mass of milkfishserine collagenase was estimated to be 14.63 kDa and 27.46 kDa.

Co-Authors - - Nurjanah - - 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 Diah Asih Asmara Dudu Abdulatip Faiza A Dali Galih Wendi Pradana Ginanjar Pratama Ginanjar Pratama 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 - - 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 Siti Nur Hakimah 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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