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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Berkala Perikanan Terubuk

Edison Edison

Departemen Teknologi Hasil Perikanan Fakultas Perikanan Dan Kelautan, Universitas Riau

Author-ID : 2515130

Agriculture, Biological Sciences & Forestry Environmental Science

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Karakteristik mikroselulosa mikrokristalin dari rumput laut merah Eucheuma cottonii Edison Edison; Andarini Diharmi; Ela Davera Sari
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)

Microcrystalline Cellulose (MCC) is a modified of cellulose widely used as an additive in food and pharmaceutical industry. MCC is used in the pharmaceutical field as an excipient compound in the manufacture of tablets. Raw materials for MCC are of high cellulose content, such as Eucheuma cottonii seaweed. This study was aimed to determine the characteristics of MCC from seaweed E. cottonii. The MCC was obtained by hydrolyzing of α-cellulose from seaweed E. cottonii using HCl solution with three different concentrations: 2, 2.5 and 3 N. The chemical compositions (water, ash, protein, lipid, and carbohydrate) of red seaweed flour were determined. The moisture, ash, sensory, yield, and pH of the MCC were also analysed. The results showed that E. cottonii seaweed flour had moisture, protein, fat, ash, and carbohydrate content 3.88%, 0.85%, 2.4%, 3.44%, and 89.4% respectively. HCl concentrations had a significant effect on the moisture and ash content. The MCC had a yield of 35.8-38.00%, pH 5.73-6.82, moisture content 4.09.6, ash 0.94-4.90%. The characteristics of the MCC was in accordance with the standards of the British Pharmacopeia except the ash content.

Komponen bioaktif dan aktivitas antioksidan ekstrak kasar Sargassum plagyophyllum: Bioactive Components and Antioxidant Activity of Sargassum plagiophyllum Crude Extract Edison Edison; Andarini Diharmi; Nurul Muji Ariani; Mirna Ilza
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)

Rumput laut cokelat (Sargassum plagyophyllum) berpotensi sebagai antioksidan alami karena memiliki kandungan flavonoid dan fenolik. Penelitian ini bertujuan untuk menentukan komposisi proksimat, mengidentifikasi komponen bioaktif, dan aktivitas antioksidan ekstrak kasar S. plagyophyllum. Penelitian ini menggunakan metode eksperimen dengan melakukan ekstraksi S. plagyophyllum menggunakan beberapa pelarut organik, antara lain: n-heksana, etil asetat, dan metanol. Parameter analisis terdiri atas analisis proksimat, rendemen, fitokimia, dan aktivitas antioksidan menggunakan metode DPPH. Hasil penelitian menunjukkan komposisi kimia (kadar air, abu, protein, lemak, karbohidrat, dan total serat kasar) berturut-turut sebesar 15,98 (bb); 21,38%; protein 9,05%; 0,88%; 68,69%; 22,24% (bk). Rendemen ekstrak heksana, etil asetat, dan metanol adalah 0,6; 0,28; dan 0,31%. Hasil ekstraksi dengan pelarut heksana didapatkan senyawa steroid/triterpenoid; pelarut etil asetat didapatkan senyawa alkaloid, flavonoid, steroid/triterpenoid, saponin, dan fenolik; sedangkan ekstraksi dengan pelarut metanol didapatkan semua komponen bioaktif kecuali flavonoid. Aktivitas antioksidan ekstrak S. plagyophylum dengan heksana, etil asetat, dan metanol dihasilkan nilai nilai IC50 1105,58 ppm; 532,42 ppm; dan 777,79 ppm.

PENERIMAAN KONSUMEN TERHADAP KARAKTERISTIK MUTU KERUPUK IKAN JELAWAT (Leptobarbus hoevenii) Gusta Damayana; Edison Edison; Sumarto Sumarto
Berkala Perikanan Terubuk Vol 44, No 1 (2016): Februari 2016
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

This research was done to evaluate quality characteristic and consumer acceptance of river carp crackers added with river carp meat. The meat of river carp was taken from fresh river carp in cage aquaculture at Ranah, Kampar regency. Five groups of river carp crackers were made from tapioca flour (53,70%), wheat flour (5,97%), onion (1,79%), salt (1,49%), cake soda (0,30%), water (29,83%), sugar (0,89%) and egg (6,03%); then added the meat of river carp for each concentration 0%, 10%, 20%, 30% and 40%. River carp crackers were evaluated for sensory quality, consumer acceptance, proximate composition and flower power. The result indicated that the cracker was added by 30% river carp meat was most preferable. Moisture, protein, calcium, fat and flower power of the river carp cracker was 3,92%; 17,10%; 5,63mgCa/100g; 18,85% and 57,79% respectively.

Kajian Karakteristik Mutu Kerupuk Ikan Jelawat Leptobarbus hoevenii Selama Penyimpanan Edison Edison; Sumarto Sumarto
Berkala Perikanan Terubuk Vol 43, No 1 (2015): Februari 2015
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

This research conducted to evaluated of quality, characteristic and consumer acceptance of river carp crackers added with river carp meat. The meat of river carp was taken from fresh river carp in floating cage culture at Ranah, Kampar regency. Five groups of river carp crackers were made from tapioca flour (53,70%), wheat flour (5,97%), onion (1,79%), salt (1,49%), cake soda (0,30%), water (29,83%), sugar (0,89%) and egg (6,03%); then added the meat of river carp for each concentration 0%, 10%, 20%, 30% and 40%. River carp crackers were evaluated for sensory quality, consumer acceptance, proximat composition and flavor power. The result indicated that the cracker was added by 30% river carp meat was most preferable. Moisture, protein, calcium, fat and flower power of the river carp cracker was 3,92%; 17,10%; 5,63mgCa/100g; 18,85% and 57,79% respectively.

STUDI PENERIMAAN KONSUMEN TERHADAP ABON IKAN LELE DUMBO (Clarias gariepinus) ASAP DENGAN METODE PENGASAPAN BERBEDA Dodi Darwis; Edison Edison; N. Ira Sari
Berkala Perikanan Terubuk Vol 44, No 1 (2016): Februari 2016
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

This research was conducted at laboratory of Fish Processing Technology, Faculty of Fisheries and Marine Science, University of Riau, on February 2014. The research was to evaluate of consumer acceptance of smoke cat fish abon which was made by different smoking methods. The cat fish from pond aquaculture in Kampar was prepared. 10 kg of cat fish weighing 300-400 g/fish was filleted and divided two groups. Grup 1 the cat fish was soaked with 60 ml of liquid smoke for 1 hour, and grup 2 the cat fish was smoked by traditional smoking for 7 hours. Abon was made and evaluated for consumer acceptance, moisture, protein, fatty and ash. The result showed that the colour and odor of abon from grup 1 was most preferable by consumer, whereas the taste and texture of abon from grup 2 was preferable by consumer. Therefore it could be concluded that the smoked cat fish abon with liquid smoke and smoked cat fish abon with traditional smoking were relatively same on consumer acceptance.

Co-Authors Andarini Diharmi Dodi Darwis Ela Davera Sari Gusta Damayana Mirna Ilza N. Ira Sari Nurul Muji Ariani Sumarto, Sumarto

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