Article Per Year (5 Year)
p-Index From 2020 - 2025
0.947
P-Index
This Author published in this journals
All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Ilmu-Ilmu Perikanan dan Budidaya Perairan Jurnal FishtecH Jurnal Kelautan Nasional OSEANA
Diah Anggraini Wulandari
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Environmental Science Other

Published : 6 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 6 Documents
Search

 1 
Komponen Bioaktif dan Aktivitas Antioksidan Kerang Balelo (Conomurex sp.) : Bioactive Compound and Antioxidant Activity of Balelo Sea Snail (Conomurex sp.) Nurhikma; Mirsa; Diah Anggraini Wulandari
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 1 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i1.33024

Abstract

Moluska memiliki potensi besar untuk dikembangkan dalam bidang pharmaceutical dan nutraceutical yaitu sebagai sumber antioksidan baru. Penelitian ini bertujuan mengkaji senyawa yang aktif dan aktivitas antioksidan pada daging kerang balelo (Conomurex sp.) berasal dari perairan Derawan, Kalimantan Timur. Ekstraksi kerang balelo dilakukan dengan tiga jenis pelarut yaitu metanol, etanol, dan etil asetat. Metode analisis yang dilakukan meliputi analisis rendemen, komposisi kimia, senyawa bioaktif dan aktivitas antioksidan dengan metode DPPH. Kerang balelo memiliki kadar protein 27,30%, kadar air 56,29% kadar abu 2,00%, kadar lemak 10,30%, dan kadar karbohidrat sebesar 4,11%. Rendemen daging kerang balelo yaitu 34,7%, sedangkan rendemen ekstrak metanol, etanol dan etil asetat yaitu 15,33 %, 15,16 % dan 0,89%. Kerang balelo mengandung senyawa bioaktif alkaloid, tanin, saponin, fenol hidrokuinon dan steroid yang berfungsi sebagai antioksidan dengan nilai IC50 1.055, 8 µg/mL pada ekstrak metanol, 1.165,9 µg/mL ekstrak etanol dan ektrak etil asetat 1.220,53 µg/mL.Kerang balelo berpotensi sebagai antioksidan dan memiliki senyawa bioaktif yang dapat dikembangkan dalam bidang pharmaceutical dan nutraceutical.
Pengaruh Defatting, Frekuensi Pencucian dan Penyimpanan Beku Terhadap Kualitas Surimi Ikan Lele Anhar Rozi; Ikhsanul Khairi; Reni Tri Cahyani; Stephani Bija; Nurhikma Nurhikma; Nuring Wulansari; Deden Yusman Maulid; Siluh Putu Sri Dia Utari; Diah Anggraini Wulandari
Jurnal FishtecH Vol 9, No 2 (2020)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v9i2.11955

Abstract

Catfish was a suitable alternative for the main raw material for making surimi, because it has a high protein content, easy to found and than has good prospective to be made surimi product. The aimed of this study to analyze effect of defatting, washing cycle, and frozen storage was add cryoprotectant. This research was conducted three step that is deffating, washing, and made surimi. The concentration of the selected for defatting processed was NaH2PO4 2% during 10 minutes and the result fat content was 0.15%. The best washing was one time of made kamaboko and has gel strength (510.35 g.cm), and the best quality (PLG : 0%; pH : 6.53; water content : 76.6%; folding test : 3.22; bite test : 3,77) when compared with washing cycle two times and three times. The best cryoprotectant addition was 4% trehalose and result of gel strength was 354.15 g.cm for three weeks of frozen storage.
TOKSISITAS NANOPARTIKEL TERHADAP BIOTA DAN LINGKUNGAN LAUT Muhammad Safaat; Diah Anggraini Wulandari
Jurnal Kelautan Nasional Vol 16, No 1 (2021): APRIL
Publisher : Pusat Riset Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (426.421 KB) | DOI: 10.15578/jkn.v16i1.9051

Abstract

Nanopartikel disintesis melalui metode fisika, kimia, dan green synthesis. Kelemahan dari metode fisika adalah konsumsi energi yang tinggi, sedangkan metode kimia memiliki potensi bahaya yang tinggi dalam toksisitas atau produk samping dari reaksi. Penanganan nanomaterial yang tidak tepat merupakan hal yang harus diperhatikan karena dapat membahayakan ekosistem laut. Faktor bahaya dari nanopartikel logam oksida adalah disolusi, yaitu pelepasan ion logam dari logam oksida ke dalam media perairan dan penyerapan ion logam oleh organisme sekitar. Nanopartikel dapat teradsorpsi ke permukaan sel dan menyebabkan perubahan struktur membran lipid dari sel melalui reaksi peroksidasi. Penyebab pembentukan ion logam di air laut terjadi karena terdapat senyawa organik alami seperti asam fulvat dan sistein. Toksisitas nanopartikel terhadap biota laut tergantung pada sifat fisikokimia nanopartikel saat berada di dalam air. Pemakaian nanopartikel yang turut serta dalam pendistribusian nanopartikel sebagai bahan pencemar di ekosistem perairan akan dijelaskan. Selain itu, analisis implikasi dari sintesis nanopartikel terhadap efek toksik yang ditimbulkan juga akan dilakukan sebagai evaluasi efektivitas dari metode sintesis nanopartikel terhadap lingkungan.
MORFOLOGI, KLASIFIKASI, DAN SEBARAN CUMI-CUMI FAMILI LOLINGINIDAE Diah Anggraini Wulandari
OSEANA Vol 43 No 2 (2018)
Publisher : Pusat Penelitian Oseanografi LIPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/oseana.2018.Vol.43No.2.21

Abstract

MORPHOLOGY, CLASIFICATION, AND DISTRIBUTION OF SQUID FAMILY LOLINGINIDAE. Squids are one of Indonesian export commodities that is produced in frozen, salted, dried or canned, however the information about biology, ecology, habitat and distribution of squid are little known. Squid have ten tentacles equipped with suction, and generates ink to defend against their enemies. Squids are demersal or semi-pelagic animal that lives in the waters column up to a depth of 400 m with diurnal movements. Squids reproduce sexually and by deocious. Squids with family Lolinginidae (genus Lolious) are distributed across the Indonesian waters with temperatures of 8 to 32 C and salinity of 8.5 to 30 ppm. Familly Lolinginidae is grouped into several genera included Afrololigo, Allotheuthis, Dorytheuthis, Heterololigo, Loliolus, Lollinguncula, Pickfordiateuthis, Sepioteuthis, dan Urotheuthis
PERANAN CUMI-CUMI BAGI KESEHATAN Diah Anggraini Wulandari
OSEANA Vol 43 No 3 (2018)
Publisher : Pusat Penelitian Oseanografi LIPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/oseana.2018.Vol.43No.3.66

Abstract

THE BENEFITS AND ROLE OF SQUID FOR HEALTH. Squids are rich in protein with a protein content 15-20%. Squids containing macro and micro minerals such as sodium, potassium, phosphorus, calcium, magnesium and selenium, besides that squid also comprise essential amino acids such as tryptophan, threonine, methionine, lysine, leucine, isoleucine, valine, phenylalanine, and non-essential amino acids such as glutamic acid, aspartic acid, tyrosine, cysteine, serine, proline, glycine, arginine and histidine. Squid ink contain alkaloids that potential as anti-inflammatory, antihypertensive, anti-diabetic, anti-microbial and anti-malaria agents. The benefit of Squids in the food industry are an enhancer of flavor and an artificial leather constituent in the biomedical field.
Karakterisasi Kimia dan Sensori Surimi di Perairan Tarakan Nurhikma, Nurhikma; Serliana, Serliana; Diah Anggraini Wulandari
Jurnal Ilmu-ilmu Perikanan dan Budidaya Perairan Vol. 19 No. 1 (2024): Jurnal Ilmu-ilmu Perikanan dan Budidaya Perairan
Publisher : University of PGRI Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31851/jipbp.v19i1.16113

Abstract

Surimi adalah daging lumat yang terkonstrat dengan protein miofibril melalui proses pencucian berulang-ulang menggunakan air dingin yang terstandar dengan penambahan garam dan gula (Cryoprotectant). Tujuan penelitian ini adalah mengetahui kualitas surimi yang sesuai dengan Standar Nasional Indonesia dengan menggunakan tiga jenis ikan yang berbeda. Pengukuran kualitas surimi dilakukan dengan pengujian sifat dan kimia. Dalam penelitian dilakukan analisis rendemen surimi, pengujian kadar air, protein, lemak dan analisis sensori yang meliputi kenampakan, uji lipat dan uji gigit. Hasil penelitian menunjukkan rendemen surimi yang dihasilkan pada ikan barakuda 7,86, ikan gulamah 7,66 dan ikan bulan-bulan 7,26. Proksimat ikan segar yang dihasilkan ikan barakuda dengan kadar air 77,88%, protein 16,23%, lemak 6,67% dan abu 1,61%, gulamah dengan kadar air 79,41%, protein 15,58%, lemak 3,18% dan abu 1,56% sedangkan bulan-bulan kadar air 69,90%, protein 16,52%, lemak 4,18% dan abu 1,06%. Proksimat surimi yang dihasilkan adalah surimi barakuda kadar air 79,22%, protein 12,41% dan lemak 1,61%. Surimi gulamah memiliki kadar air 80,55%, protein 12,94% dan lemak 1,56% sedangakan surimi bulan-bulan kadar air 75,00%, protein 12,69%, dan lemak 1,06%. Sensori surimi ikan barakuda, ikan gulamah dan ikan bulan-bulan mencapai rata-rata 7 sampai 8. Karakterisasi kimia dan sensori surimi berbahan baku ikan pelagis (barakuda, gulamah dan bulan-bulan) di perairan tarakan sudah sesuai dengan SNI 2694:2013.   Surimi, a concentrated myofibril protein product, is prepared through repeated washing with cold water and the addition of salt and cryoprotectants. The objective is to evaluate the surimi quality based on the Indonesian National Standards (SNI 2694:2013). The assessment includes yield analysis, proximate composition (water, protein, fat, and ash content), and sensory evaluation (appearance, folding test, and bite test). The results indicate that the surimi yields were 7.86% for barracuda, 7.66% for gulamah, and 7.26% for moonfish. Fresh fish proximate analysis showed water contents of 77.88%, 79.41%, and 69.90%; protein contents of 16.23%, 15.58%, and 16.52%; fat contents of 6.67%, 3.18%, and 4.18%; and ash contents of 1.61%, 1.56%, and 1.06% for barracuda, gulamah, and moonfish, respectively. For surimi, the water contents were 79.22%, 80.55%, and 75.00%; protein contents were 12.41%, 12.94%, and 12.69%; and fat contents were 1.61%, 1.56%, and 1.06% for barracuda, gulamah, and moonfish, respectively. Sensory evaluation scores ranged from 7 to 8 for all three fish types. The study concludes that the surimi produced from barracuda, gulamah, and moonfish in Tarakan waters meets the quality standards outlined in SNI 2694:2013, showcasing promising chemical and sensory properties for these fish species.
Co-Authors Anhar Rozi Cahyani, Reni Tri Deden Yusman Maulid Ikhsanul Khairi Mirsa Muhammad Safaat Nurhikma Nurhikma Nurhikma Nurhikma, Nurhikma Nuring Wulansari Serliana, Serliana siluh putu sri dia utari Stephani Bija