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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia
Wahyu Ramadhan
Departemen Teknologi Hasil Perairan, Fakultas Perikanan Dan Ilmu Kelautan, Institut Pertanian Bogor
Agriculture, Biological Sciences & Forestry

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Formulation of Hydrocolloid-Agar, Sucrose, and Acidulant on Jam Leather Product Development Wahyu Ramadhan; Wini Trilaksani
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 1 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (407.934 KB) | DOI: 10.17844/jphpi.v20i1.16495

Abstract

Tallying agar powder as a texturizer in guava single sheet jam instigate the product more convenience to consumed. The aims of this research were to determine the best concentration of sucrose, citric acid and agar powder to form a good quality guava jam slice. The research method are optimization and formulationof sucrose, citric acid and agar-agar on making guava jam single sheets product. Physochemical and sensory tests were performed to reveal the best formulation of guava jam slice and the Bayes method used to determine the optimization of the selected formula. Based on the results of formulation and analysis, itwas obtained that  the guava jam slice with Acidulant concentration (0.02%, 0.04%, 0.06%), sucrose (70%, 80%, 90%, 100%) and agar powder (0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%) had pH 3.63-3.90, sugar content 34.68 g/100 g – 35.76 g/100 g, color intensity L*, a*, b* with ΔE* value was 37,88-53,97, fiber content 1.01%-1.59%, and water activity 0.852-0.893. Rheology properties for texture profile (hardness, cohesiveness, springiness, adhesive force, and gumminess) also showed significant value with agar powder formulation. Based on the Bayes test and hedonic test, it was found that the best formula was for guava jam slices with the addition of 90% sucrose, citric acid 0.04% and agar powder 0.9%. From the best formula, it was found the shelf life prediction model of Arrhenius formula was ln k = 20.222-6660.6(1/T) and the nutrition facts contribute total energy 45 kcal, fat 0%, carbohydrate 9%, protein 2% and dietary fiber 3%.
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)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (227.474 KB) | DOI: 10.17844/jphpi.v21i3.24711

Abstract

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.
Ekstraksi Polisakarida Ulvan dari Rumput Laut Ulva lactuca Berbantu Gelombang Ultrasonik pada Suhu Rendah : Ultrasonic Wave Assisted Extraction of Ulvan Polysaccharide from Ulva Seaweed at Low Temperature Wahyu Ramadhan; Uju Uju; Safrina Dyah Hardiningtyas; Rizfi Fariz Pari; Nurhayati Nurhayati; Devani Sevica
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 25 No 1 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(1)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v25i1.40407

Abstract

Ulvan merupakan polisakarida bersulfat utama dari rumput laut Ulva yang memiliki aktivitas biologis penting. Umumnya ulvan diekstrak menggunakan suhu tinggi dan dengan rentang waktu yang lama, oleh karena itu diperlukan metode ekstraksi alternatif yang dapat menghasilkan ulvan yang memiliki kualitas yang baik namun tetap mendukung konsep efisiensi energi. Salah satu metode green extraction yang dapat mengurangi penggunaan pelarut organik dan energi yang tinggi selama ekstraksi adalah dengan bantuan gelombang ultrasonik. Tujuan penelitian ini adalah untuk menentukan waktu, suhu dan jenis pelarut dengan bantuan ultrasonik yang paling baik dalam menghasilkan rendemen dan karakteristik ulvan yang sesuai dibandingkan dengan ulvan yang diekstraksi dengan metode konvensional atau tanpa bantuan ultrasonikasi. Pada penelitian tahap awal digunakan kombinasi antara jenis pelarut (akuades, HCl dan NaOH) dengan kondisi ekstraksi suhu rendah (50, 60, dan 70℃) selama 45 dan 90 menit dengan bantuan ultrasonik. Rendemen tertinggi ulvan diperoleh dari ekstraksi menggunakan NaOH pada suhu 70℃ selama 90 menit dengan bantuan ultrasonik sebesar 16,90±0,45%. molekul dan viskositas ulvan yang dihasilkan dengan berbantu ultrasonik menunjukkan penurunan nilai dibandingkan dengan tanpa ultrasonikasi. Hasil Fourier-transform infrared spectroscopy mengkonfirmasi pita serapan grup sulfat yang merupakan residu gula rhamnose pada panjang gelombang 1125 cm-1 dan C-O-S pada 983 cm-1. Ulvan yang diekstrak dengan sonikasi menunjukkan kandungan sulfat 39, 58 dan 53% untuk masing- masing pelarut akuades, HCl dan NaOH. Perlakuan ultrasonikasi memberikan pengaruh pada kandungan sulfat 2-14% lebih tinggi dibandingkan dengan sulfat yang dihasilkan dari metode konvensional.
Purifikasi Minyak Mata Tuna Kaya DHA (Thunnus sp.) dengan Variasi Adsorben : Purification of Fish Oil Tuna Eyes (Thunnus sp.) Rich-DHA with Various Adsorbents Wa Ode Nur Asma La Dia Nur; Wini Trilaksani; Wahyu Ramadhan
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 25 No 3 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v25i3.42794

Abstract

Omega-3 dengan kandungan asam docosahexaenoic (DHA) dan asam eicosapentaenoic (EPA) yang tinggi telah dilaporkan pada by-product dalam berbagai riset dunia selama 10 tahun terakhir. Disisi lain, bahan baku minyak ikan omega-3 di Indonesia umumnya didominasi oleh minyak impor. Uniknya, sumber omega-3 bisa didapatkan dari by-product industri pengolahan perikanan seperti pada mata ikan tuna. Pemanfaatan dari by-product industri pengolahan tuna ini dapat menjadi sumber bahan baku terbarukan juga sebagai upaya penanganan dan pemanfaatan dari by-product perikanan. Namun, kualitas minyak ikan yang dihasilkan dari by-product perikanan umumnya belum memenuhi baku mutu yakni masih tingginya bilangan peroksida. Bilangan peroksida menunjukkan terjadinya oksidasi primer pada minyak ikan. Penelitian ini bertujuan untuk mengevaluasi efektivitas berbagai adsorben dengan rujukan riset terdahulu dalam upaya penurunan bilangan peroksida pada minyak mata ikan tuna. Metode penelitian ini menggunakan tiga jenis adsorben yakni magnesol, bentonite, dan zeolite. Hasil penelitian menunjukkan bahwa perlakuan netralisasi 16°Be dilanjutkan dengan bleaching menggunakan magnesol mampu menurunkan nilai peroksida 56,62±7,07 meq/kg menjadi 11,28±0,73 meq/kg, bentonite menjadi 35,21±2,81 meq/kg, dan zeolite menjadi 35,65±1,89 meq/kg. Pemurnian minyak mata tuna menggunakan magnesol merupakan perlakuan terbaik dalam menurunkan bilangan peroksida jika dibandingkan dengan adsorben bentonit dan zeolite. Efektivitas penurunan mencapai 80% dalam menurunkan nilai peroksida pada minyak mata ikan tuna.
Optimasi formula nori like product dari Ulva spp., Gracilaria sp. dan gliserol menggunakan metode mixture design : Optimization of nori like product formulation from Ulva spp., Gracilaria sp., and glycerol using mixture design method Sihono Sihono; Ellya Sinurat; Fateha Fateha; Agus Supriyanto; Theresia Dwi Suryaningrum; Nurhayati Nurhayati; Dina Fransiska; Bagus Sediadi Bandol Utomo; Subaryono Subaryono; Bakti Berlyanto Sedayu; Waryanto Waryanto; Nurjanah Nurjanah; Wahyu Ramadhan; Hafidz Maulana Fadillah; Alief Laily Muzayyanah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 3 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26 (3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i3.48337

Abstract

Nori, a seaweed product derived from Phorphyra spp., is available in the form of dried sheets and possesses a unique flavor profile. Nori is rich in protein and favored by consumers. The growing demand for nori in Indonesia has resulted in an annual increase in the importation of this product. The seaweed species Phorphyra spp., which are utilized as the primary ingredient in nori production, are limited to subtropical water sources. To decrease reliance on imported goods and enhance the value of domestic seaweed, it is imperative to promote nori cultivation from Indonesian marine resources. This study aimed to identify the optimal formula for a nori-like product derived from Ulva spp., Gracilaria sp., and glycerol by employing a mixture design method that focuses on both physical and sensory qualities. The investigation was carried out in four distinct phases: the development of nori using Design Expert 13® software to determine suitable response criteria, the production of nori, the assessment of predetermined responses, and the enhancement of the optimal formula. The findings of this study suggest that the physical properties of Ulva spp., Gracilaria sp., and glycerol, as well as the relationships between these elements, do not have a substantial influence on nori thickness. However, these properties have a considerable impact on tensile strength and elongation. In terms of sensory responses, the impact of the composition of Ulva spp., Gracilaria sp., and glycerol, as well as the interactions between these components, on the attributes of color, appearance, and aroma, is negligible. However, these factors have a significant influence on texture and taste. The impact of the composition and interactions of Ulva spp., Gracilaria sp., and glycerol on the lightness (L*) color value was not substantial, whereas their influence on the redness (a*) and yellowness (b*) color values was substantial. The optimal formula for the nori-like product was Ulva spp. at 26.9%, Gracilaria sp. at 4.9%, and glycerol at 2.2%.
Co-Authors . Uju Agus Supriyanto Alief Laily Muzayyanah Bagus Sediadi Bandol Utomo Bakti Berlyanto Sedayu Devani Sevica Dina Fransiska Ellya Sinurat Fariz Pari, Rizfi Fateha Fateha Hafidz Maulana Fadillah Joko Santoso Muhammad Fakhri Abrory Nurhayati Nurhayati Nurhayati Nurhayati Nurjanah Nurjanah safrina dyah hardiningtyas Sihono Sihono Subaryono Subaryono Theresia Dwi Suryaningrum Wa Ode Nur Asma La Dia Nur Waryanto Waryanto Wini - Trilaksani