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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Agrointek Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan JURNAL PENGABDIAN KEPADA MASYARAKAT Acta Aquatica: Aquatic Sciences Journal Jurnal Pengabdian Pada Masyarakat MATAPPA: Jurnal Pengabdian Kepada Masyarakat Jurnal Aplikasi Teknologi Pangan Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Ilmu Kefarmasian Indonesia Sarwahita : Jurnal Pengabdian Kepada Masyarakat Asian Journal of Aquatic Sciences Unri Conference Series: Community Engagement Journal of Rural and Urban Community Empowerment JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Jurnal KALANDRA Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan

Andarini Diharmi

Departemen Teknilogi Hasil Perikanan Fakultas Perikanan Dan Kelautan Universitas Riau

Author-ID : 2515452

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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KARAKTERISTIK KARAGENAN HASIL ISOLASI Eucheuma spinosum (Alga merah) DARI PERAIRAN SEMENEP MADURA Diharmi, Andarini; Fardiaz, Dedi; Andarwulan, Nuri; Heruwati, Endang Sri
Jurnal Perikanan dan Kelautan Vol 16, No 02 (2011)
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.16.02.%p

Eucheuma spinosum is a potential algal producing carrageenan in Indonesia. The aim of this resaerach is to define characteristic of carrageenanproduced by the algae harvested from Sumenep waters Madura. The carrageenanwas extracted in 1 : 50 value of Ca(OH)2 at 90-950C for 3 hours. The extract wasprecipated in 1:1 volume of 96% etanol, dried and graund. Parameters taste wereyields, moisture, sulfat, ash, acid insoluble ash, gel strenght, viscocity andmoleculer structure. The result indicated that the yield, moisture, sulphat, ash, acidinsolube ash, gel strenght, viscocity and muscular structure was 34.85%, 11.09 %,ash content 26.32 %, acid insoluble ash 0.3%, kadar sulfat content 27.76%, gelstrenght 43.70 gf respectually. The carrageenan was found to have virtuallyidentical FTIR of iota-karagenan

CHEMICAL COMPOSITION ANALYSIS OF FRESHWATER MUSSEL (Pilsbryoconcha exilis) Alghifary, Zaki; Edison, Edison; Diharmi, Andarini
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTFreshwater mussel is a type of shellfish that is popular with the community and has high nutritional value. This study aims to determine the chemical composition of mussel meat. The method used in this study was an experiment which was carried out in two stages, namely 1) preparation of mussel and 2) analysis of the chemical composition of mussel meat. The parameters measured in this study include the proportion of body parts and analysis of the chemical composition of the meat consisting of water, ash, fat, protein and carbohydrate content (by difference). The results showed that mussel meat had a body part proportion of 17.75% and the chemical composition produced by mussel meat was 78.46% water content (bb), 11.87% ash (bk), 7.51% fat (bk). , protein 78.87% (bk), and carbohydrates (by difference) 1.75% (bk).Keywords: Freshwater mussel, Chemical composition, Body proportion

THE EFFECT OF EXTRACTION TIME ON THE YIELD OF FISH OIL KEMBUNG (Rastreligersp) EXTRACTED BYWET RENDERING METHOD Br. Sianturi1, Frisdauli junitaMargaret; Ilza, Mirna; Diharmi, Andarini
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT Fish oil is produced by extraction. The extraction methods used to obtain fish oil consist of dry and wet rendering. The success of extraction is influenced by the extraction time which affects the yield. This study aims to determine the right time with the extraction method using wet rendering of the resulting yield. The research method is an experiment using a non-factorial completely randomized design. The treatment used was the extraction time consisting of W1 (20 minutes), W2 (30 minutes), and W3 (40 minutes) at a temperature of 70oC. The analysis parameter was yield. The results showed that the yield of mackerel oil yield at 20, 30, and 40 minutes was 0.68%, 0.75%, 0.81%. The highest yield of mackerel oil was produced at a temperature of 40 minutes at 0.81%. The treatment of the length of time for mackerel oil extraction has an effect on the yield of the oil produced. Keywords:extraction, time,wet rendering, yield

THE CHEMICAL COMPOSITION OF FRESH GREEN SEAWEED (Caulerpa lentillifera ) Santika, Jesi; Sukmiwati, Mery; Diharmi, Andarini
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 2 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT Seaweed is a food raw material for aquatic products with high nutritional content. One species of green seaweed is Caulerpa lentillifera. The advantages of the chemical composition of C. lentillifera are high carbohydrate content, but low fat content and can be developed as a functional food. This study aimed to determine the chemical composition of fresh green seaweed (C. lentillifera). The research method of seaweed preparation by cleaning from all impurities produced sea grapes that were free from all impurities. Sea grapes are reduced in size to analyze their chemical composition. The analysis parameters consisted of moisture, ash, protein, fat, and carbohydrate (by different) content. The results showed that the chemical composition of fresh green seaweed (C. lentillifera) consisted of moisture 92.02% (ww), ash 44.75% fat 7.08%, protein 13.64%, and carbohydrates 16.40% (dw). The chemical composition of sea grapes is mostly ash content (minerals) and carbohydrates.Keywords: chemical composition, ash, carbohydrate

THE CHEMICAL COMPOSITION OF DRIED BROWN SEAWEED (Sargassum plagyophyllum) Putri, Fatma Eka; Diharmi, Andarini; Karnila, Rahman
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT Seaweed is a plant-like macroalgae whose habitat is attached to rocks in the coastal areas of Indonesia. Seaweed has the potential as a food ingredient that is rich in nutritional value. Seaweed consists of several classes, namely red seaweed (Rhodophyceae), green (Chlorophyceae) and brown (Phaeophyceae). S. plagiophyllum is a species of brown seaweed with high nutritional value. This study aimed to determine the chemical composition of brown seaweed S. plagyophyllum. The research method used is experimental by conducting a series of experiments. The treatment used was to make S. plagiophyllum seaweed flour before being analyzed. This study consisted of two stages, namely: 1) Sample preparation, 2) Analysis of the chemical composition of S. plagyophyllum flour consisting of moisture, ash, protein, fat and carbohydrate content (by different). The results showed that dried S. plagiophyllum showed that the moisture content, ash, protein, fat, and carbohydrates were 14.50% (ww), 14.70% (dw), protein 9.17% (dw), 2.79% fat (dw), and 58.84% carbohydrates (dw). The highest chemical composition is carbohydrates (58.84% bk) and the lowest is fat (2.79% (wk). Keywords: carbohydrate, chemical composition, seaweed

THE EFFECT OF DIFFERENT pH ON THE ACTIVITY OF THE CRUDE EXTRACT OF PROTEASE ENZYMES FROM THE VISCERA OF CATFISH (Pangasius hypophthalmus) Illahi, Sikarina; Ilza, Mirna; Diharmi, Andarini
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract The viscera of catfish are a by-product in the processing of catfish that have not been utilized optimally. The viscera of catfish can be used as raw material for enzymes. The viscera of catfish are thought to contain protease enzymes. This study aimed to determine the activity of crude extract of protease enzymes from the viscera of catfish (P. hypophthalmus) at different pH. The research was conducted through the sample preparation process, extraction of protease enzymes, measurement of enzyme activity in crude extracts of protease enzymes at different pH. The results showed that the activity value of the crude extract of the protease enzyme from the viscera of catfish (P. hypophthalmus) at pH 7; 8; 9 were 0.35 U/mL, 0.38 U/mL and 0.37 U/mL, respectively. The results showed that at pH 8 there was the highest activity value of the crude extract of the protease enzyme from the stomach contents of catfish (P. hypophthalmus).Keywords:catfish, pH, protease enzyme,

Viscosity profile of Eucheuma spinosum carrageenan from Nusa Penida (Bali), Sumenep (Madura), and Takalar (Sulawesi Selatan) Andarini Diharm Diharmi; Dedi Fardiaz; Nuri Andarwulan; Endang Sri Heruwati
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)

The research was conducted to determine the viscosity profile of carrageenan solution obtained from three different coastal region of Nusa Penida, Sumenep, and Takalar as a result of a decrease in temperature with presence cations K+ and Ca2+. Carrageenan was extracted from Eucheuma spinosum using hot alkaline calcium hydroxide Ca(OH)2 at 95°C, pH was decreased with HCl, carrageenan was precipitated with ethanol, dried and grinded. The viscosity profile of carrageenan was determined by addition of K+ (0.005-0.03% KCl) and Ca2+ (0.005-0.02% CaCl2)using a Rapid Visco Analyser (RVA). The viscosity profile of carrageenan solution changed upon cooling started from a dilute at the initial temperature of 80°C, and then increased as temperature decreased to 20°C. The viscosity of carrageenan E. spinosum from Nusa Penida, Sumenep, and Takalar without the addition of K+ and Ca2+ at a temperature of 80°C respectively were 90, 120, and 130 mPa.s. The viscosity of carrageenan from Nusa Penida, Sumenep, and Takalar in the presence of K+ and Ca2+ increased with increasing time and decreasing temperature. The viscosity of carrageenan from Nusa Penida in the presence of K+ (0.005-0.03% KCl) at 55oC becomes 125, 250, 300 mPa.s, Sumenep 280, 290, and 360 mPa.s, and Takalar 420, 420, and 420 mPa.s. While, in the presence of Ca2+ (0.01-0.02% % CaCl2) at 55oC, the viscosity of carrageenan from Nusa Penida, Sumenep, and Takalar have been formed gelling. Increasing of viscosity of carrageenan from Nusa Penida, Sumenep, and Takalar in the presence of kation Ca2+ was required a faster time and higher temperatures than K+. Carrageenan solution from E. spinosum originated from different coastal regions showed different viscosity profiles.Keywords: Eucheuma spinosum, carrageenan, cation, temperature, viscosity profile

Aktivitas Antimikroba Teripang Kasur (Stichopus Vastus Sluiter) dari Perairan Natuna Kepulauan Riau Mery Sukmiwati; Andarini Diharmi; Enda Mora; Emma Susanti
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)

Teripang merupakan salah satu sumber daya perairan yang belum termanfaatkan secara optimal. Hewanlaut ini mengadung komponen bioaktif yang cukup potensial, oleh karena itu teripang dapat dimanfaatkansebagai salah satu alternatif oleh industri farmasi sebagai bahan baku obat dan industri pengolahan hasilperikanan. Penelitian ini bertujuan untuk menentukan aktivitas antibakteri dan antijamur berdasarkanzona hambat terhadap Staphylococcus aureus, Staphylococcus epidermilis, Escherichia coli, Pseudomonasaeruginosa dan antijamur terhadap Candida albicans, Trihopyton mentagrophytes. Metode penelitian terdiridari ekstraksi dengan metanol, uji fitokimia, fraksinasi, uji aktivitas antibakteri dan antijamur denganmetode difusi, serta komatografi vakum cair. Eksperimen dilakukan dengan 3 kali ulangan dan analisissecara deskriptif. Hasil penelitian menunjukkan ekstrak teripang terdeteksi mengandung komponensaponin, terpenoid dan steroid. Diameter zona hambat ekstrak teripang terhadap 4 spesies bakteri berkisardari 10,33 -12,26 mm, antijamur C. albicans 9,77 mm dan T. mentagropytes 9,12 mm. Hasil kromatografivakum cair berbagai kosentrasi menunjukkan aktivitas maksimum antibakteri dan antijamur yang memilikiaktivitas interaksi tertinggi terhadap S. epidermilis dan jamur C.albicans.

Characteristics of Pure Oils from Belly Fat (Pangasius hypophthalmus) with Bentonite Purification Lorde Sembiring; Mirna Ilza; Andarini Diharmi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 3 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Catfish (Pangasius hypophthalmus) processing industry produces by products of abdoment fat containing unsaturated fatty acids, polyunsaturated fatty acids (PUFAs) which are the essential fatty acids needs to maintain health. Catfish belly fat can be processed into coarse fish oil through a purification process, with the addition of the adsorbent used, one of which is bentonite. This study was aimed to determine theeffect of bentonite application on the characteristics of refined catfish oil. Fish oil was extracted from belly fat then purified by adding bentonite adsorbent at a concentration of 1; 4 and 7%. The design used in thisstudy was a complete factorial of one factor. The parameters of analysis were the number of free fatty acids, peroxide value, anisidine, and totox. The results showed that bentonite had significant effect on free fattyacid, peroxide, anisidine and totox values. The use of 7% bentonite decreased content of free fatty acid, peroxide value, anisidine, peroxide and totox from 1.72 to 0.85%, 5.18 to 0 meq/kg, 27.51 to 2.28 meq/kg,and 37.88 to 2.28 meq/kg respectively.

Characterization of the oil from the abdomen part of smoked catfish (Pangasius hypophthalmus) processing by-product Dewi Fortuna Ayu; Andarini Diharmi; Akhyar Ali
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Smoke catfish (Pangasius hypophthalmus) processing place produces waste in the form of fish entrails. Abdominal fat is the main component of fish entrails and is a source of fish oil. This study was aimed to determine the physicochemical characteristics and composition the catfish abdominal fat. The oil was extracted by rendering the abdominal fat at 70°C for 5 h followed up by purification through bentonite and active charcoal. Crude catfish oil was observed to be semi-solid in texture, yellow and fishy. The purification improved the characteristics of the fish oil. The purified fish oil was white and less fishy. Furthermore, the purification step reduced the free fatty acid content, the acid number and peroxide value up to 11; 4 and 3 fold, respectively. Palmitic, stearic and myristic acid dominated saturated fatty acid group, representing 26.22; 5.06 and 2.85% of the total fat, respectively. Meanwhile, oleic and linoleic represented 40.14 and 19.97 of the total fat, respectively and were the dominant fatty acid of the unsaturated fatty acid group.

Co-Authors Agus Syahroni Akhyar Ali Alghifary, Zaki Allecya Tri Elisabeth Sihombing Anggi Angelita Hermay Anggi Angelita Hermaya Azmi, Heriza Br. Sianturi1, Frisdauli junitaMargaret Chicka Willy Yanti Dahlia Dahlia Deando Hentun Gultom Dedi Fardiaz Deni Saputra Silaban Deviasari Deviasari Dewi Fortuna Ayu Dewita Dewita Dewita, Dewitad Dian Iriani Edison Edison Edison Edison Edison Edison Edison Edison Edison Edison Edison Edison Ela Davera Sari Emma Susanti Enda Mora Endang Sri Heruwati Endang Sri Heruwati Fachrul Roji Fatma Eka Putri Febriani Melisa Sinurat Febriani Melisa Sinurat Febrina Tumangger Febrina Tumangger Feby Dwi Anisha Putri Helmi Nurhanif Helmi Nurhanif Henni Syawal Herawati Br Ginting Heriyanti Heriyanti, Heriyanti Hermaya, Anggi Angelita Hotmeriah Padang Illahi, Sikarina Ilman Arif Indah Azisari Indah Azisari Indra Agusman Indra Agusman Indra Agusman Ira Sari Irasari, N. Irene Charistia Jhosua Fransiskus Karnila, Rahman Karnila Kenzo Aditya Muhammad Yandhria Putra Kristina Natalia Kusai Kusai Kusai, Kusai Lamun Bathara Lorde Sembiring Lorde Sembiring M Lamudin Noor M. Faiz Akhimuddin M. Ufan M. Ufan M.Faisal Saputra S M.Halim M.Halim Manurung, Rahel Eriani Maria Marifa Indar Wara Gandini Mery Sukmiwati Mery Sukmiwati Mirna Ilza Mirna Ilza Mirna Ilza Muhammad Arief Muhammad Zakiyul Fikri N Ira Sari N Ira Sari N Ira Sari N Ira Sari N Ira Sari N Ira Sari N. Ira Sari N. Nurjanah ndang Sri Heruwati Nofri Sandria Nola Rahma Aulia Noor Ira Sari Nur Ira Sari Nuraini Nuraini Nuri Andarwulan Nurul Muji Ariani Oktavianti, Mila Panji Yaversio Praja Prayogo Priady Simatupang Putra, Sanjaya Mandala Putri Rahmadani Putri, Fatma Eka Putri, Indah Prasetya PUTRIANA SARI SIRAIT Rana Salma Reza Saputra Reza Saputra Rezky Fransiskus Simanjuntak Rindi Metalisa, Rindi Rossi, Evy RR. Ella Evrita Hestiandari Rusnawati Rusnawati Salma, Putri Santhy Wisuda Sidauruk Santika, Jesi Sari, Noor Ira Selamat ariyadin Sidauruk, Santhy W. Silfi Zuhriani Siregar, Cici YP Siregar, Rizky Febriansyah Siti Aminah Siti Khaizatul A’mal Suardi Loekman Sukendi Sukendi Sulistiana Pramita Nosa Sumarto Sumarto Sumarto Suparmi Suparmi Suparmi Syahada, Melania Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Tessha Fitriani Tiara Kurnia Sari Tiara Septiani Lumban Gaol Tince Sofyani Tince Sofyani Titieu Keumala Sukandar Tomi Ramadona Tri Ayu Ningsih Trisla Warningsih Ulil Amri Wahyudi Wahyudi Wikky Aditiya Putra Yenita Roza Yuni Afrida Yuni Suseno

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