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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia

. Uju

Departemen Teknologi Hasil Perairan, Fakultas Perikanan Dan Ilmu Kelautan, Institut Pertanian Bogor, Kampus IPB Dramaga, Jalan Agatis, Bogor 16680 Jawa Barat Telepon (0251) 8622909-8622906, Faks. (0251) 8622907

Author-ID : 2514290

Agriculture, Biological Sciences & Forestry

Published : 26 Documents Claim Missing Document

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The Depolymerization of Kappa Carrageenan Using Peracetic Acid Nofri Sandria; Uju Uju; Pipih Suptijah
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)

Kappa carrageenan is a galactose polysaccharide which is easily hydrolyzed on acidic and stable onalkaline solution. Kappa carrageenan is widely used in food industries, pharmaceuticals and cosmetics asthickening, stabilizing, and gelling agents. Peracetic acid (PAA) with the empirical formula CH3COOOHis strong oxidizing agent as a selective agent of delignification. The aims of this study were to determinethe effect of peracetic acid concentration on the characteristics of depolymerization kappa carrageenansuch as, yield, total solubility, viscosity, molecular weight, microstructure, and its functional groups. Theresult of this research showed that kappa carrageenan depolymerization had yield 32.78-98.11%, totalsolubility 23.83-96.68%, viscosity 1.01-26.59 cP, and molecular weight 5.89-199.31 kDa. The higher of PAAconcentration used, the less yield, the increased solubility, lower viscosity, and smaller molecular weights.Depolymerization treatment using 2% PAA caused changes to the microstructure and the function groupkappa carrageenan depolymerization.

Chito-oligosaccharide by Chitosan Depolymerization Induced with Hydrogen Peroxide for application as Bio-preservative (Antimicrobial) on Traditional Fish boiled Faqih Ali Ridho; Bambang Riyanto; Uju Uju
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)

Chitosan has been developed for food product, agriculture, environment, and industry as medical,pharmaceutical, and cosmetics. The depolymerization of chitosan to chito-oligosaccharide was produce onsoluble product and has better function as antimicrobial. The objective of this research was to COS withhydrogen peroxide depolimerization for preservatives of fish boiled. Research method included chitosandepolymerization, characterization of COS, and characterization of traditional fish boiled quality. Theoptimum concentration of chito-oligosaccharide was 2% H2O2 with sonication at frequencies of 20kHz.The treatment produced yield 93.27±0.9%, molecular weight 2.83±0.1 kDa, polymerization degree 17±0.6,and it inhibited the growth of E. coli, S. aureus, and B. cereus. The dipping with 0.25% produce the best fishboiled quatity.

Extraction and Characterization Gelatin of Skin Mackerel (Scomberomorus commersonii) From Province Bangka Belitung Island Febri Gunawan; Pipih Suptijah; Uju Uju
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)

Mackerel (Scomberomorus commersonii) is one of the pelagic fish that has high economic value and iswidespread in Indonesia waters and potentially as a source of raw material of gelatin production derivedfrom skin. This study aimed to characterize the physico chemical properties of gelatin of mackerel withextraction with 3 time of replacement. Pretreatment with NaOH 0,1 M and 12 hours of immersion time,hydrolysis with CH3COOH 0,1 M for 3 hours, extracted with temperature 70˚C for 2 hours and evavorationwith temperature 60ºC for 60 minutes production gelatin of mackerel skin’s with physico chemicalcharacteristics of mackerel skin’s gelatin are known to have pH 5,47, gel strength 70,81 bloom, viscosity 5.51cP and color brightness L=70.78, a=1.44 and b=19.34. Yield 6.61±0.52%. The result of proximate analysisproduced protein (86.78±0.07%), water content (7.69±0.12%), lipid (0.71±0.07%) and ash (0.58±0.13%).The main amino acids were glysin (25.66%), prolin (12.73%), alanin (12.37%), asam glutamat (11.70%) andarginin (9.10%).

Karakteristik Eksopolisakarida Mikroalga Porphyridium cruentum yang Berpotensi untuk Produksi Bioetanol Alwahidul Mubarok; Iriani Setyaningsih; Uju Uju
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 1 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia 21(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Porphyridium cruentum merupakan salah satu mikroalga yang memiliki kandungan polisakarida yang tinggi dan mampu menghasilkan polisakarida ekstraseluler dengan jumlah mencapai 19,7 g/L. Mikroalga tidak mengandung lignin sebagai pelindung dinding selnya, sehinggaberpotensi sebagai bahan produksi bioetanol. Kendala yang dihadapi untuk mendapatkan eksopolisakarida P. cruentum yaitu pada tahap pemanenan, pemisahan eksopolisakarida dari media kultivasi. Tujuan penelitian ini adalah membandingkan metode pemanenan eksopolisakarida P. cruentum dengan bahan presipitasi yang berbeda untuk mendapatkan metode alternatif yang lebih baik, serta menentukan metode hidrolisis terbaik untuk menghasilkan gula tertinggi. Penelitian dilakukan dengan tiga tahap terdiri dari kultivasi mikroalga, pemanenan dan karakterisasi, serta hidrolisis eksopolisakarida. Metode kultur menggunakan perlakuan fotoperiod 12 jam gelap 12 jam terang. Kultur P. Cruentum dipresipitasi dengan etanol 96% perbandingan 1:0,75 (v/v) dan KOH 5% perbandingan 1:1,5 (v/v). Polisakarida dihidrolisis dengan HCl 2 N dan akuades (suhu 100oC, selama 3 jam). Hasil penelitian menunjukkan bahwa kadar air eksopolisakarida presipitasidengan etanol 96% yaitu 12,70%, abu 59,68%, viskositas 76,8 Cp, rendemen 1,4 g/L dan eksopolisakarida hasil presipitasi dengan dan KOH 5% dengan kadar air 5,28%, abu 78,61% viskositas 134,4 cP, rendemen 6,1 g/L. Monosakarida yang terdeteksi adalah fruktosa. Hidrolisis menggunakan HCl 2 N, suhu 100°C selama 3 hari merupakan metode hidrolisis eksopolisakarida terbaik dengan kadar gula total tertinggi yaitu 24,31%.

Depolimerisasi Karaginan Murni dengan Hidrogen Peroksida dan Akselerasi Gelombang Ultrasonik Uju Uju; Joko Santoso; Ianaegea Randioko Hans Raprap
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 1 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia 21(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Karaginan dengan bobot molekul lebih dari 100 kDa memiliki tingkat kelarutan yang kecil. Karaginan berbobot molekul rendah dapat diperoleh melalui depolimerisasi secara kimia, fisika, enzimatis dan radiasi. Tujuan penelitian ini adalah untuk menentukan kombinasi terbaik (H2O2) dan suhu ultrasonikasi untuk membuat karaginan berbobot molekul rendah dari karaginan murni, serta membandingkan karakteristik perlakuan terpilih dengan kontrol dan karaginan murni. Konsentrasi H2O2 yang digunakan untuk depolimerisasi adalah 2%, 4% atau 6% (b/v) dan suhu ultrasonikasi adalah 40°C atau 60ºC. Penggunaan konsentrasi dan suhu ultrasonikasi berpengaruh terhadap karakteristik deplimerisasi karaginan munrni yang dihasilkan. Perlakuan terpilih diperoleh dari karaginan yang di-depolimerisasi dengan H2O2 6% dan suhu ultrasonikasi 60ºC dengan hasil rendemen sebesar 78,83±0,79%; viskositas sebesar 1,75±0,10 cP dan bobot molekul sebesar 4,47±2,88 kDa. Perlakuan ini menghasilkan karaginan depolimerisasi dengan gugus fungsional yang sangat berbeda dengan perlakuan lainnya yang menunjukkan proses depolimerisasi telahterjadi.

Karakteristik Ikan Asin Kambing-Kambing (Canthidermis Maculata) dengan Penggaraman Kering Akbardiansyah Akbardiansyah; Desniar Desniar; Uju Uju
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 kambing-kambing (Canthidermis maculata) merupakan ikan demersal yang potensial. Salah satuproduk olahan dari ikan kambing-kambing adalah ikan asin. Tujuan dari penelitian ini adalah menentukanpengaruh konsentrasi garam dan lama penggaraman terhadap karakteristik ikan asin yang dihasilkan.Penelitian dilakukan dalam dua tahap, tahap pertama adalah preparasi bahan baku tahap kedua pembuatanikan asin menggunakan metode penggaraman kering dengan konsentrasi garam 5%, 10% dan 15% denganlama penggaraman 12 jam dan 24 jam. Analisis data pada pruduk ikan asin kering menggunakan rancanganacak lengkap faktorial (RALF) dengan dua kali ulangan Ikan kambing-kambing yang digunakan sebagaibahan baku dengan nilai organoleptik 7-9. Komposisi kimia dan total mikroba ikan kambing-kambingdengan kadar air yaitu 77,00±0,32% abu 0,96±0,01% lemak 0,59±0,11% protein 20,58±0,16% karbohidrat0,89±0,05% pH 6,46±0,03%, dan total mikroba 6,13x103. Konsentrasi garam dan lama penggaramanberpangaruh nyata terhadap karakteristik ikan asin yang meliputi kadar garam, kadar air dan total mikroba,konsentrasi garam 15% dengan lama penggaraman 24 jam merupakan perlakuan pruduk ikan asin terbaik.

Physicochemical Characteristics of Nanocalcium Extract from Bones of Yellowfin Tuna (Thunnus Albacares) Wiyan Viyata Prinaldi; Pipih Suptijah; Uju Uju
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 3 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Fish bone calcium is known to have good bioavailability and can be used as a natural calcium source. This study was aimed to compare the physicochemical characteristics of nano-calcium from yellowfin tuna (Thunnus albacares) obtained by three different extraction methods: milling, acid and alkaline. The research was divided into three stages: preparation of bone powder, production ofnano-calcium from fish bone and characterization of the physicochemical properties of bone powder and nano-calcium. Acid extracted nano-calcium was found to have better properties as compared to that extracted by milling and alkaline as indicated by the degree of whiteness 92.61%, moisture content 0.33%, ash 99.03%, protein 0.19%, fat 0.22%, particle size 259 nm, calcium content 83.25% and phosphorus 9.65%. The Fourier Transform Infrared (FTIR) spectra profiles indicated the presence of phosphate group (PO43-) suggesting the nano-calcium was in the form of calcium phosphate apatite.

Extraction of native agar from Gracillaria sp with ultrasonic acceleration at low temperature Uju Uju; Joko Santoso; Wahyu Ramadhan; Muhammad Fakhri Abrory
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 3 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Gracilaria sp. is a potential agar-producing seaweed. The agar is conventially extracted at high temperature (80-100°C) for 2-3 hours, requiring a lot of energy. Ultrasonication-assisted extraction methodremoves the requirement of high temperatures and shortening the extraction time, thus reduces the energy cost during extraction process. This study was aimed to determine the effects of temperatures (50 and 60°C) and times (45 and 60 minutes) of ultrasonication on the yield and properties of theproduced agar. Energy efficiency was also calculated based on the ratio of energy required with the amount of agar produced. The ultrasonication significantly increased the yield and energy efficiency. The selected treatment was the extraction with temperature 60°C for 60 minutes producing agar with thee yield of 12.45%, viscosity of 35.8 cP, white degree of 50.96%, moisture content of 12.59%, ash content of 7.07%, sulfate content 3.67% and gel strength 108.03 g/cm2. Agar produced with the selected treatment was grouped as native agar with low gel strength.

Chemical Composition of Spirulina platensis which Cultivated in Photobioreactors with Different Photoperiodes Sari Afriani; Uju Uju; Iriani Setyaningsih
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 3 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Spirulina platensis known as filamentous cyanobacteria, single-celled and spiral-shaped. It is often called blue-green microalgae. This study aimed to determine the effect of photoperiod on the characteristic of S. platensis which were cultivated in a controlled photobioreactor (FK) and uncontrolled photobioreactor (FTK). The observed characteristics include the growth curves, dried weight of biomass, carbohydrates content, protein, fat and bioactive compounds. The research used Completely Randomized Design (CRD) with two replications. S. platensis was cultured in 10 L volume using combination of urea, organic fertilizer RI1 and Plant catalyst (URC medium) at 24:0, 16:8, 12:12 and 6:18 (light hours:dark hours) photoperiods. The results showed the controlled photobioreactor (FK) with 24:0 photoperiods had Optical Density (0.882), dried biomass (0.31 g/L) and carbohydrate (25.85%) highest than those of other treatments. Uncontrolled photobioreactor (FTK) with photoperiods 12:12 and 16:8 had the higher protein content (58,44%) than of other treatments. The highest total fat (6.60%) occurred in photoperiod 6:18. The results of bioactive compounds based on phytochemical analysis for the whole treatment positively contained flavonoids, phenols, steroids and saponins.

Biofilm Density on the Electrode is Positively Correlated with the Bioelectricity of the Microbial Fuel Cell of Fisheries Wastewater Bustami Ibrahim; Uju Uju; Alvindo Chrisna Mukti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Microbial fuel cell (MFC) is a bioreactor utilizing bacteria as electrocatalysts to convert bioenergy from biomass into electrical energy. The aim of this research were to determine the effects of the electrode distance on the bacterial density and the electrical value generated by the MFC as well as to evaluate the ability of MFC in reducing the pollutant. Single chamber MFC system with various electrode distances including 2 cm, 4 cm, and 6 cm were assembled. The wastewater of fish pindang processing was used as the mediumfor the MFC. The results showed that the distance had no effect on the biofilm density of the electrode and the reduction of the wastewater pollutant load. However, the distance affected the electrical value of theMFC. Biofilm density on the MFC electrode after 120 hours was 0.65-6.46 CFU/ cm2. The highest voltage was obtained from the 6 cm electrode distance with the voltage 0.38±0.01 V. Positive correlation (R2 = 0.99)between microbial density and electricity produced at the cathode was observed, but weak at the anoda (R2 = 0.47). The MFC system could decrease the BOD value up to 50.78% and COD up to 33.29%, however the TAN value was increased to 6 mg/L.

Co-Authors Akbardiansyah Akbardiansyah Alvindo Chrisna Mukti Alwahidul Mubarok Andika Tri Saputra Bambang - Riyanto Bustami Ibrahim Dedi Noviendri Desniar - - Devani Sevica Dian Prima Christiani Hulu Faqih Ali Ridho Fariz Pari, Rizfi Febri Gunawan Gevbry Ranti Ramadhani Simamora Hari Cahyono Hasanah Hasanah Ianaegea Randioko Hans Raprap Iriani Setyaningsih Jessica Shinta Uli Simangunsong Joko Santoso Mala Nurilmala Mawaddah Renhoran Muhamad Musbah Muhammad Fakhri Abrory Muhammad Nur Fajri Nofri Sandria Nurhayati Nurhayati Nurjanah Nurjanah Pipih Suptijah Putri Wening Ratrinia Ruddy Suwandi Rudy Nistibaskara safrina dyah hardiningtyas Sari Afriani Siregar, Rizky Febriansyah Stephanie Bija Sugeng Heri Suseno TATI NURHAYATI Venny Yuliastri Wahyu Ramadhan Widiyanto Widiyanto Wini - Trilaksani Wiyan Viyata Prinaldi

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