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Andarini Diharmi
Departemen Teknilogi Hasil Perikanan Fakultas Perikanan Dan Kelautan Universitas Riau
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THE CHEMICAL COMPOSITION OF DRIED RED SEAWEED (Eucheuma cottonii) Indra Agusman; Andarini Diharmi; Nur Ira Sari
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             Eucheuma cottonii is a species of brown seaweed with high nutritional value. This study aims to determine the chemical composition of red seaweed E. cottonii. The research method used is experimental by conducting a series of experiments. The treatment used was to make E. cottonii seaweed flour before being analyzed. This study consisted of two stages, namely: 1) Sample preparation, 2) Analysis of the chemical composition of E. cottonii flour consisting of water, ash, protein, fat and carbohydrate content (by difference). The results showed that the chemical composition of dry E. cottonii consisted of moisture content 26.51% (db), ash 17.27% (db), protein 10.73% (db), fat 2.59% (db) and carbohydrates 42.9% (db). The carbohydrate content is the highest and the lowest in fat.Keywords: carbohydrate, chemical composition, seaweed
ANALYSIS OF DISSOLVED PROTEIN CONTENT ON PROTEIN HYDROLYZATES OF CUNANG FISH (Congresox talabon) USING THE BRADFORD METHOD Anggi Angelita Hermay; Edison Edison; Andarini Diharmi
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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ABSTRACTCunang fish is one of the sea fish which is rich in protein. The meat found in cunang fish is useful in making fish protein hydrolyzates. This study aims to look at the protein hydrolyzate of cunang fish based on dissolved protein. The research methods used were experimental and non-factorial Completely Randomized Design (CRD). The treatments used were different papain enzymes: 2% (P1), 4% (P2) and 6% (P3). The parameters observed consisted of analysis of dissolved protein by Bradford method on protein hydrolyzate of cunang fish. The results showed that the proximate levels of cunang fish meat was ash 15,15%, water content 73,95%, protein content 73,15% and fat content 1,93%. The concentration of papain enzyme had a significant effect on the dissolved protein content of cunang fish protein hydrolyzate, with the value of dissolved protein content  P1 was 7.30%,  P2 was 8.77% while P3 was 11.64%.Keyword: fish protein hydrolyzate, papain enzyme, bradforod
CHARACTERISTICS OF ORGANOLEPTIC QUALITY AND pHBAUNG (Mystus nemurus) WITH SOAKING IN THE CHITOSAN SOLUTION Jhosua Fransiskus; Rahman Karnila; Andarini Diharmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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AbstractThis study was aimed to determine the organoleptic quality and pH of fresh baung (Mystus nemurus) soaked with chitosan solution with different concentrations. This research used the experimental method, by immersing the fish with chitosan solution with a concentration of 0% (without chitosan), 1, 2, and 3% and soaking time 0, 4, 8 and 12, for 16 hours. The analysis parameters were consisted of organoleptics including eye appearance, gills, mucus, meat (color and appearance), odor, texture, and pH test. The results were showed that immersion of baung in high concentration of chitosan can maintain freshness of baung fish. Soaking fish in 3% chitosan solution is able to maintain freshness with freshness for 12 hours aimed at the value of the eye value of 6.79 (sunken eyes, pupils turn white, cloudy corneas); gills with a value of 7.05 (pale red color, without mucus); odor 6.87 (Neutral). Immersion in chitosan solution for 16 hours produced atexture of baung fish 7.13 (rather soft, less elastic when pressed with a finger, difficult to tear meat from the spine); meat with a value of 7.12 (less brilliant, specific type, no milking along the spine, abdominal wall of whole meat);mucus with a value of 7.05 (The mucus layer starts to become slightly cloudy, the color is rather white, less transparent); and pH 6. The best treatment for this is immersion of baung fish with a concentration of chitosan 3%. Keywords: eye,freshness, solution concentration, texture,
THE YIELD AND CHEMICAL CHARACTERISTICS OF RED SEAWEED EXTRACT (Eucheumaspinosum) Febriani Melisa Sinurat; Andarini Diharmi; Mery Sukmiwati
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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ABSTRACTSeaweed is a type of algae that can live in marine waters and is the largest part of marine plants. This study aimed to observe the chemical composition of red seaweed (Eucheumaspinosum) originating from the Takalar Waters of South Sulawesi Province. The seaweedE. spinosumextract were evaluated for their chemical characteristics including the content of moisture, ash, protein, and the yield. The results showed that the chemical characteristics ofseaweed extracthad yield, moisture content, ash content and protein content of 5.23%, 21.27%, 1.55% and 5.74%, respectively. Keywords:chemical composition,Eucheumaspinosum, seaweed 
CHARACTERISTICS FISH OIL FROM BELLY FAT PATIN (Pangasius hypophthalmus) IS REFINNED USING BENTONITE Lorde Sembiring; Mirna Ilza; Andarini Diharmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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 Abstract Catfish processing (Pangasius hypophthalmus) produces byproducts of belly fat containing unsaturated fatty acids, polyunsaturated fatty acids (PUFAs) consisting of linoleic, linolenic, EPA, and DHA are the essential fatty acids the body needs to maintain health. Utilizing belly fat catfish can be processed into crude fish oil. Raw fish oil is purified to increase its economic value. Purification of fish oil usually uses absorbent one of them bentonite. Bentonite is used in the process of purifying oil as a pallor due to its high montmoriloni content. These research was conducted to study the effect of bentonite use (1, 4, 7%) on the characteristics of refined catfish oil. The design used completely non factorial randomized design. Bentonite addition treatment factor used A1 (1%), A2 (4%), A3 (7%) and repeated as many as 3 repetitions.  The results showed that bentonite had significant effect on fat content, peroxide number, anisidin and total oxidation number. The use of 7% bentonite decreased content  of fat, peroxide number, anisidine, peroxidants and total oxidation respecively 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.Key word:bentonite, Catfish, belly fat, fish oil, refinned
PHOTOCHEMICAL STUDY OF THE FRACINATION OF RED SEAWEED(Eucheuma spinosum) Wahyudi Wahyudi; Mirna Ilza Mirna Ilza; Andarini Diharmi
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 or known as seaweed is one of the marine organisms that has the potential as a source of bioactive, food and medicine because it contains secondary metabolites such as flavonoids, alkaloids, phenols and so on. Seaweed was obtained from Moro Island, Riau Islands, this study aims to identify the type of compound content using phytochemical test analysis. The method used in this study is a qualitative test with several reagents such as reagentsmayer, dragendorf and Wagner,using several solvents such as methanol, n-hexane, ethyl acetate and butanol. This study consisted of several stages, namely: sample preparation, extraction, fractionation and qualitative test of the bioactive compound E. spinosum whichconsists of alkaloids, flavonoids, steroids/terpenoids, saponins and phenolics. Based on the results of the study showed that red seaweed E. spinosum has bioactive compounds contained in methanol extract, namely alkaloids, flavonoids, steroids/terpenoids, and saponins, in the n-hexane fraction there are steroids/terpenoids and saponins, in the ethyl acetate fraction there are alkaloids, flavonoids, steroids/terpenoids, and saponins, then in the butanol fraction there are alkaloids and steroids/terpenoids. Keywords: Photochemical, Fraksination, Seaweed
PROXIMATE COMPOSITION OF BROWN SEAWEED (Sargassum ilicifolium M.Faisal Saputra S; Edison Edison; Andarini Diharmi
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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ABSTRACTOne type of brown seaweed Sargassumilicifolium can be used as a source of food, pharmaceuticals, and cosmetics. This study aims to determine the composition of the proximate Sargassumilicifolium. The research method used is an experiment with experiments on S. ilicifolium by analyzing the proximate composition consisting of moisture, ash, fat, and carbohydrate content by difference. The results of the analysis showed that S.ilicifolium had moisture content of 14.73% (dw), ash 20.03% (dw), fat 1.12% (dw), protein 7.35% (dw) and carbohydrates (by difference) 72.11% (dw). Sargassumilicifolium is a relatively high source of minerals and carbohydrates and protein for this type of seaweed.Keywors: analysis, carbohydrate, mineral, seaweed
Identification The Bioactive Components Of Brown Seaweed (Sargassum plagyophyllum)Extracted WithMethanol Indah Azisari; Nur Ira Sari; Andarini Diharmi
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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 ABSTRACTSeaweed is one of the many biological resources found in Indonesian coastal sea containing nutrients and potential bioactive compounds for human health. This study was aimed  to determine the bioactive compound  of S. plagyophyllum extracted with methanol qualitatively. The research method used is an experiment by conducting a series of brown seaweed extraction experiments with methanol as a solvent. Parameter analysis of the identification of bioactive compounds  qualitatively. The results showed that the bioactive components found in brown seaweed (S. plagyophyllum) extracted with methanol consisted of flavonoids, steroids/terpenoids, saponins and phenolics.Kata kunci:extracted;bioactive component; methanol;S. plagyophyllum
Pemberdayaan Petani Budidaya Ikan di Desa Sungai Paku Kabupaten Kampar Melalui Alih Teknologi Pengolahan Makanan Jajanan Berbasis Sagu dan Ikan Sebagai Usaha Rumahan Dewita Dewita; Andarini Diharmi; Rahman Karnila; Sukendi Sukendi
Journal of Rural and Urban Community Empowerment Vol. 3 No. 1 (2021): Oktober 2021
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (514.639 KB) | DOI: 10.31258/jruce.3.1.1-4

Abstract

Salah satu desa potensial sebagai desa pengembangan di kabupaten Kampar Riau adalah Desa Sungai Paku kecamatan Kampar Kiri, merupakan salah satu desa pengembangan di kabupaten Kampar Riau. Di desa Sungai Paku banyak terdapat usaha budidaya ikan di kolam, khususnya ikan patin. Komoditas ikan dan lainnya seperti sagu merupakan komoditas utama, yang termasuk komoditas unggulan daerah berbasis system inovasi daerah (SIDa) Riau. Maka dari itu pengembangan produk makanan jajajan difokuskan pada bahan baku berbasis sagu dan ikan. Kolaborasi produk jajanan berbasis sagu dan ikan dari hasil penelitian sebelumnya menunjukkan bahwa mie sagu yang difortifikasi dengan hasil perikanan mengalami peningkatan nilai gizi protein (dari 0,3% menjadi 5,75%), demikian juga dengan produk jajanan lainnya seperti bakso dan snack ikan. Kegiatan ini bertujuan untuk memberikan alih teknologi pengolahan makanan jajanan dan memberdayakan kaum wanita dari keluarga pembudidaya ikan membuka usaha rumahan makanan jajanan yang banyak diminati masyarakat di daerah tersebut seperti mie sagu ikan, bakso ikan dan snack ikan. Metode penerapan yang digunakan adalah metode survei partisipatif, ceramah, diskusi, praktik langsung, observasi, pendampingan dan evaluasi. Luaran kegiatan adalah : i) Meningkatnya keterampilan peserta dari kelompok mitra tentang pengolahan makanan jajanan berbasis sagu dan ikan (snack , mie dan bako sagu ikan), dan ii) Memberikan solusi pada mitra untuk memulai usaha rumahan produk jajanan berbasis sagu dan ikan.
Effect of Light Intensity on the Photo-Oxidation Stability of Silver Catfish Oil (Pangasius hypophthalmus) Dewi Fortuna Ayu; Andarini Diharmi; Praja Prayogo
Jurnal Aplikasi Teknologi Pangan Vol 10, No 4 (2021): November 2021
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.7718

Abstract

Tujuan penelitian ini untuk mengkaji pengaruh intensitas cahaya terhadap stabilitas foto-oksidasi minyak ikan patin.  Minyak ikan patin murni sebanyak 30 ml disimpan dalam botol transparan bertutup selama 14 hari pada kondisi cahaya yang berbeda dan dilakukan penarikan setiap 2 hari.  Perlakuan adalah MIP1 (dibungkus alufo), MIP2 (tanpa dibungkus,), MIP3 (5.000 lux), MIP4 (10.000 lux), dan MIP5 (15.000 lux).  Perlakuan MP1 dan MP2 dilakukan dalam ruangan terbuka, sedangkan perlakuan MP3, MP4, dan MP5 dilakukan menggunakan kotak cahaya yang dapat dikontrol intensitas cahaya dan suhu.  Mutu minyak yang dievaluasi selama penyimpanan adalah bilangan peroksida, bilangan TBA, waktu induksi, dan penilaian sensori terhadap aroma.  Hasil penelitian menunjukkan bahwa paparan cahaya mempercepat kenaikan bilangan TBA, tetapi menurunkan waktu induksi dan penilaian sensori secara deksriptif dan hedonik terhadap aroma minyak.  Minyak yang disimpan dalam paparan intensitas cahaya 15.000 lux memperlihatkan peningkatan bilangan TBA tertinggi dengan nilai k 0,240 mg malonadehid/kg (r2=0,86) dan waktu induksi terendah selama 0,81 jam.  Aroma tengik terkuat dan tingkat kesukaan terendah terdapat pada minyak setelah disimpan selama 14 hari pada paparan intensitas cahaya 15.000 lux dengan skor 2,2 (tengik) dan 1,41 (sangat tidak suka).  Di sisi lain, bilangan peroksida kurang sensitif mengindikasikan stabilitas foto-oksidasi minyak ikan patin, dimana peningkatan bilangan peroksida tertinggi ditunjukkan pada paparan intensitas cahaya 10.000 lux dengan nilai k 0,192 meq O2/kg (r2=0,96).  The purpose of this research was to study the effect of light intensity on photo-oxidation stability of silver catfish oil.  A pure of 30 ml catfish oil was stored in sealed transparent bottles for 14 days under different light conditions and withdrawal every 2 days.  The treatments were MIP1 (wrapped with alufo), MIP2 (without wrapped), MIP3 (5,000 lux), MIP4 (10,000 lux), and MIP5 (15,000 lux).  The MP1 and MP2 treatments were conducted in an open space, while MP3, MP4, and MP5 treatments were carried out using a lightbox that can be controlled for light intensity and temperature.  The oil quality evaluated during storage was PV, TBA value, induction time, and sensory assessment of aroma.  The results showed that light exposure accelerated an increase of TBA value, but decreased induction time and sensory descriptively and hedonically for the aroma of the oil.  The oil which stored in light exposure of 15,000 lux showed the highest rate increase of TBA values with k value of, 0.240 mg malonaldehyde/kg (r2=0.86) and the lowest induction time of 0.81 hours.  The strongest rancid aroma and the lowest hedonic score were found in the oil which stored in the light exposure of 15,000 lux with a score of 2.2 (rancid) and 1.41 (strongly disliked).  On the other hand, PV was not sensitive to indicate the photo-oxidation stability of the oil, where the highest increase of the PV was shown in the light exposure of 10,000 lux with k value of 0.192 meq O2/kg (r2=0.96)
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