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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Ilmu-Ilmu Perairan dan Perikanan Indonesia ILMU KELAUTAN: Indonesian Journal of Marine Sciences Jurnal Akuatika Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Akuatik: Jurnal Sumberdaya Perairan Jurnal Perikanan Universitas Gadjah Mada PROSIDING SEMINAR NASIONAL AGRIBISNIS Barakuda 45 Bambu Laut: Jurnal Pengabdian Masyarakat

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Departemen Budidaya Perairan, Fakultas Perikanan Dan Ilmu Kelautan, Institut Pertanian Bogor, Kampus IPB Darmaga, Jalan Agatis, Telepon. (0251) 8622909-8622906, Faks. (0251) 8622907, Bogor-Jawa Barat 16680.

Author-ID : 251629

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences

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Screening and Production of Antibacterial from Lactobacillus plantarum NS(9) Isolated from Nile Tilapia Bekasam Desniar Desniar; Iriani Setyaningsih; Yoga Indra Purnama
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 2 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Lactic acid bacteria has been used as biopreservatif becouse produce a number of antibacterialsubstances are safety and has inhibitory activity against enteropatogenic bacteria. The aims of this studywere to screen of antibacterial compounds produced by Lactobacillus plantarum NS (9) and to producetheir antibacterial compounds. The research was devided into two stages. In the first stage was L. plantarumNS (9) inoculated at 37°C, for 24 hours in semi-anaerobic conditions. The cell-free supertnatant was giventhree treatment, ie not neutralized (A), neutralized (pH 7) (N), and precipitated with ammonium sulfate50% (P). This three supernatant was assayed their antibacterial activity against E. coli, S. typhimuriumATCC 14028, S. aureus, B. cereus and L. monocytogenes using the agar well diffusion method. In the secondstage, production of antibacterial compound was L. plantarum NS (9) inoculated at 37°C, for 24 hoursin semi-anaerobic conditions. The Dencity Optical, value pH, acid total and antibacterial activity weremeasured every three hours during growth of bacteria. The results of the antibacterial screening showedthat L. plantarum NS (9) produced inhibitory zone againts the five indicator bacteria from a supernatant,whereas N and P supernatant were not produced inhibitory zone. This result indicated that inhibition.produced at 6 hours of incubation and were increased to simultaneously with increasing of bacteria growth.The highest antibacterial activity against E. coli, B. cereus and L.monocytogenes were produced at the endof the exponential growth phase (12 -15 hours incubation) while against S. aureus and S. typhimuriumATCC 14028 at 21 and 24 hour of incubation, respectively. The antibacterial activity also was increased tosimultaniously with increasing of acid total (1.350 to 4.050%) and decreasing of pH value (6-4) duringgrowth of bacteria.

Antioxidant and Atibacterial Activities of Nipah (Nypa fruticans) against Vibrio sp. Isolated From Mud Crab (Scylla sp.) Imra Imra; Kustiariyah Tarman; Desniar Desniar
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

AbstractNipah (Nypa fruticans) is the potential plant for source of active compound such as antioksidant and antibacterial substances. The plants are dispersed in Sumatera, Kalimantan, Sulawesi, Maluku and Papua Island. The aim of this research were determine the antioxidant and antibacterial activity from of nipah (fruit and leaf) that it extraction with methanol, and than determine toxicity and active compound contained in this extract. Diffusion agar and DPPH method were use for antibacterial and antioxsidant assay, respectively. Antioxsidant activity from nipah’s leaf extract was more effective (22,5 μg/mL) than nipah’s fruit extract (415 μg/mL). This activity to be classified to the strong antioxidant activity (IC50<50 μg/mL). The antibacterial activity from leaf extract was strong to inhibited Vibrio sp. with inhibition zone 8,75 mm. The crude extract of nipah’s leaf was toxic with toxicity value is 663,598 μg/mL. Flavonoids, steroids, tanin, saponin and phenol hidroquinon were the active compounds contained in the extract of nipah’s leaf.

Characterization of Probiotic Jelly Drinks with Addition of Lactobacillus plantarum (SK5) from Bekasam during Storage Susi Merry Marini; Desniar Desniar; Joko Santoso
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

AbstractLactic acid bacteria from bekasam has potential as an antimicrobial and enzyme producer, as well as probiotics. The purpose of this study were to get the selected formula of the jelly drink with the addition of carrageenan by organoleptic and determine the effect of adding wet biomass (WB) and dry biomass (DB) Lactobacillus plantarum (SK5) from bekasam against chemical and microbiological parameters jelly beverage probiotics during storage. This study consisted of two phases where a preliminary study to determine the best carrageenan concentration and primary research to determine the chemical and microbiological characteristics jelly drink probiotics during storage. Concentrations of carrageenan used were 0.67%; 1% and 1.34%. The best concentration obtained from the preliminary study was 0.67%. The pH of WB during storage decreased to 2.29; total microbial 0.91 log cfu/g; BAL total of 0.2 log cfu/g; dietary fiber 1.26% and 0.53% total sugars. Dry biomass characterization during storage decreased to pH of 2.54; Microbial total of 3.13 log cfu/g; LAB total of 2.22 log cfu/g, while the increase of the dietary fiber of 2.13% and total sugars 1.96%.

Antibacterial and Antioxidant Activity of Green Algae Halimeda gracilis from Seribu Island District Abdul Basir; Kustiariyah Tarman; D. Desniar
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 2 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Seaweeds have ecological functions as primary producers in marine waters. It also has an important economic value as a producer of hydrocolloids (alginate, agar and carrageenan) that is used in various industries of food and pharmaceuticals. This study aimed to determine the antibacterial and antioxidant activity of green algae Halimeda gracilis. The study was conducted in several stages, sample collection and preparation, extraction of bioactive compound, fractionation, antibacterial and antioxidant test, and phytochemical. Extraction was done by maceration method using methanol and concentrated by rotary evaporator. The methanol extracts of H. gracilis were tested against Staphylococcus aureus and Escherichia coli. Methanol extract of H. gracilis formed inhibition zone against the test bacteria with diameter of inhibition zone was 10 mm and 6 mm, respectively. After liquid-liquid partition (water: ethyl acetate), inhibition zone was only seen in the ethyl acetate fraction of H. gracilis with diameter of inhibition zone was 6 mm and 7.50±1.71 mm, respectively. Antioxidant test methanol extracts and ethyl acetate fractions of H. gracilis each show IC50 value of 290.49 ppm and 375.50 ppm. Phytochemical test showed methanol extract of H. gracilis contains phenols and steroids.

Aktivitas Antioksidan dan Antibakteri Hidrolisat Protein Hasil Fermentasi Telur Ikan Cakalang Rifki Prayoga Aditia; Desniar Desniar; Wini Trilaksani
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 1 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia 21(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Telur ikan cakalang sebagai hasil samping pengolahan ikan asap potensial dimanfaatkan sebagai hidrolisat protein. Hidrolisis menggunakan fermentasi bakteri diharapkan menghasilkan peptida bioaktif yang bersifat antioksidan dan antibakteri pada hidrolisat protein telur ikan cakalang. Penelitian ini bertujuan menentukan aktivitas antioksidan dan antibakteri dari hidrolisat protein hasil fermentasi telur ikan cakalang. Penelitian dilakukan secara deskriptif. Pembuatan hidrolisat protein menggunakan 3 perlakuan fermentasi yaitu fermentasi spontan (FS), fermentasi menggunakan starter tunggal L. plantarum SK 5 (FL) dan fermentasi menggunakan bakteri endogenous serta ditambah bakteri L. plantarum SK 5 (FSL). Hasil pengamatan menunjukkan bahwa total BAL (bakteri asam laktat) perlakuan FS meningkat hingga jam ke-48 fermentasi lalu menurun hingga akhir fermentasi. Perubahan total BAL yang cenderung statis terjadi pada perlakuan FSL, sedangkan pada perlakuan FL terjadi penurunan hingga jam ke-48 lalu cenderung statis hingga akhir fermentasi. Total mikroba aerob pada perlakuan FS dan FSL mengalami penurunan hingga jam ke-48 fermentasi, sedangkan pada perlakuan FL total mikroba aerob dari awal hingga akhir fermentasi terhitung sama dengan total BAL. Nilai absorbansi pengujianasam amino bebas pada perlakuan FS meningkat paling tinggi selama fermentasi. Aktivitas antioksidan dari hidrolisat protein perlakuan FS dan FSL mengalami penurunan seiring bertambahnya waktu fermentasi, sedangkan aktivitas antioksidan pada perlakuan FL tidak mengalami peningkatan setelahfermentasi. Aktivitas antibakteri tertinggi terjadi pada hidrolisat protein perlakuan FL pada konsentrasi 0,5 mg/μL dengan lama waktu fermentasi 48 jam. Zona hambat yang terbentuk tergolong sedang.

PERUBAHAN PARAMETER KIMIA DAN MIKROBIOLOGI SERTA ISOLASI BAKTERI PENGHASIL ASAM SELAMA FERMENTASI BEKASAM IKAN MAS (Cyprinus carpio) Desniar Desniar; Iriani Setyaningsih; Retno Santi Sumardi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 3 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia 15 (3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Bekasam merupakan salah satu produk fermentasi ikan yang rasanya asam dan banyak mengandung bakteri asam laktat (BAL). Pembuatan bekasam umumnya menggunakan bahan baku ikan air tawar denganpenambahan garam dan sumber karbohidrat (nasi dan tapai) lama fermentasi 4-10 hari. Penelitian ini bertujuan untuk menentukan perubahan kimia dan mikrobiologi yang terjadi selama fermentasi; dan mengisolasi serta mengkarakterisasi isolat bakteri penghasil asam selama fermentasi bekasam ikan mas (Cyprinus carpio). Penelitian ini meliputi pembuatan bekasam (lama fermentasi 10 hari), analisis kimia dan mikrobiologi selama fermentasi (pengukuran pH, total asam tertitrasi, kadar garam, total mikroba (TPC), total bakteri penghasil asam) dan isolasi bakteri penghasil asam serta karakterisasinya. Selama fermentasi bekasam (10 hari) kadar garam, nilai pH, total mikroba mengalami penurunan, total asam tertitrasi meningkat, sedangkan nilai total bakteri penghasil asam meningkat sampai fermentasi hari ke-6 (H6) namun menurun setelah H6 sampai H10. Isolat bakteri penghasil asam diperoleh sebanyak 29 isolat. Semua isolat merupakan bakteri Gram positif dansebagian besar memiliki bentuk sel batang dan bulat, 6 isolat tidak motil, 23 isolat tidak berendospora, 19 isolat katalase negatif, 10 isolat oksidase negatif dan 7 isolat bersifat proteolitik. Berdasarkan hasil karakterisasiterhadap ke-29 isolat, diduga terdapat bakteri asam laktat yang berperan selama fermentasi bekasam ikan mas.

Karakteristik Ikan Asin Kambing-Kambing (Canthidermis Maculata) dengan Penggaraman Kering Akbardiansyah Akbardiansyah; Desniar Desniar; Uju Uju
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)

Ikan kambing-kambing (Canthidermis maculata) merupakan ikan demersal yang potensial. Salah satuproduk olahan dari ikan kambing-kambing adalah ikan asin. Tujuan dari penelitian ini adalah menentukanpengaruh konsentrasi garam dan lama penggaraman terhadap karakteristik ikan asin yang dihasilkan.Penelitian dilakukan dalam dua tahap, tahap pertama adalah preparasi bahan baku tahap kedua pembuatanikan asin menggunakan metode penggaraman kering dengan konsentrasi garam 5%, 10% dan 15% denganlama penggaraman 12 jam dan 24 jam. Analisis data pada pruduk ikan asin kering menggunakan rancanganacak lengkap faktorial (RALF) dengan dua kali ulangan Ikan kambing-kambing yang digunakan sebagaibahan baku dengan nilai organoleptik 7-9. Komposisi kimia dan total mikroba ikan kambing-kambingdengan kadar air yaitu 77,00±0,32% abu 0,96±0,01% lemak 0,59±0,11% protein 20,58±0,16% karbohidrat0,89±0,05% pH 6,46±0,03%, dan total mikroba 6,13x103. Konsentrasi garam dan lama penggaramanberpangaruh nyata terhadap karakteristik ikan asin yang meliputi kadar garam, kadar air dan total mikroba,konsentrasi garam 15% dengan lama penggaraman 24 jam merupakan perlakuan pruduk ikan asin terbaik.

Aplikasi Bakteri Asam Laktat dari Inasua sebagai Biopreservatif Ikan Patin (Pangasius sp.) : Lactic Acid Bacteria Aplication from Inasua As Biopreservative for Catfish (Pangasius sp.) Meilany Ariati Dewi; Nisa Rachmania Mubarik; Desniar Desniar; Sri Budiarti
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.v25i1.39206

Lactic Acid Bacteria or LAB are bacteria that are categorized as generally recognized as safe (GRAS) because they are safe for human health and are non-pathogenic, so they have the potential to be biopreservative. Several metabolic products produced by LAB have antibacterial properties, including bacteriocin, diacetyl, hydrogen peroxide and organic acids. Isolates of L. plantarum IN05 and L. rhamnosus IN13 isolated from fermented inasua food were studied for their potential as biopreservatives because of their antibacterial properties. The content of animal protein in fish is in great demand by the public, one of which is catfish which is in great demand by the public, but catfish is easy to damage and decrease in quality. This is due to the presence of the pathogenic bacterium Listeria monocytogenes which has the ability to grow at cold storage temperatures (refrigeration) to freezing. This study aimed to apply a neutral cell-free supernatant, cell-free supernatant, and bacterial cell biomass from L. rhamnosus IN13 and L. plantarum IN05 isolates and formalin in storage of catfish fillets contaminated with Listeria monocytogenes bacteria. The methods used include the production of antibacterial compounds, determination of the sensitivity of antibacterial compounds to test bacteria, confirmation test of antibacterial compounds with the addition of proteinase K, application of antibacterial compounds to catfish fillets, calculation of total bacterial colonies, bacterial colonies of L. monocytogenes, and lactic acid bacteria, as well as measurement of the pH value of catfish fillet. The SBSN antibacterial compound from L. rhamnosus IN13 has the ability to maintain catfish fillets for up to 14 days of storage in accordance with the requirements for fresh fish that are suitable for consumption according to the 2017 SNI standard on general requirements and guidelines for microbiological testing. The total microbial value was 5.65 log CFU/g, the pH value of catfish fillet meat was 6.37, and the total value of L. monocytogenes bacteria decreased during storage time.

Degradasi hidrotermal Kappaphycus alvarezii: Karakter hidrolisat dan kapabilitas sebagai prebiotik: Hydrothermal degradation of Kappaphycus alvarezii: Hydrolysate characteristics and capabilities as prebiotics Mutmainnah Mutmainnah; Desniar Desniar; Joko Santoso
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 1 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(1)
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.v26i1.43568

Seaweed Kappaphycus alvarezii as the largest source of polysaccharides from the sea can be a source of prebiotics but is still underutilized. Therefore, this study aimed to determine the effect of heat treatment on the hydrolysate of K. alvarezii and the effectiveness of the addition of the hydrolysate on the characteristics of synbiotic products based on milk fermentation with Lactobacillus plantarum IFO 3074. This study consisted of two stages, namely hydrolysis using a temperature factor (80, 90 and 100°C) and time (1, 2, and 3 hours) and the production of synbiotics based on milk fermentation with the addition of 0.2% seaweed hydrolysate. The results of the first stage of the study showed that the best treatment was 100°C for 3 hours with the highest amount of reducing sugar as an indicator of hydrolysis, which was 0.31 g/100 mL. Then the fermentation stage with addition of hydrolysate obtained microbiological characteristics (number of colonies) and chemical (total titrated acid, pH, and reducing sugar) which are generally significantly different and the value is 9.40 log cfu/mL; 0.28%; 4.48 and 66.78 g/100 mL. The increase in the characteristics of the fermented product with the addition of hydrolysate proves that the hydrolysis process can degrade seaweed polysaccharides into simple molecules (prebiotics) that can be utilized in the growth of probiotics, so that the addition of K. alvarezii hydrolysate has the potential to be developed as a synbiotic-based functional food with low production costs.

Karakteristik kimia, mikrob dan daya terima kukis sagu yang diperkaya Spirulina dan rumput laut: Sago cookies enriched with Spirulina and seaweed: chemical, microbial characteristics, and acceptability Pari, Rizfi Faris; Setyaningsih, Iriani; Ramadhan, Wahyu; Tarman, Kustiariyah; Hardiningtyas, Safrina Dyah; Nurhayati, Tati; Desniar, Desniar; Uju, Uju; Aini, Khusnul
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 9 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(9)
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.v27i9.44664

Kukis merupakan makanan ringan bergluten yang digemari banyak kalangan, dengan kandungan serat dan protein yang rendah. Peningkatan kualitas kukis dengan mengganti terigu menjadi tepung sagu, penambahan Spirulina dan rumput laut merah Eucheuma cottonii dapat mengurangi kadar gluten, meningkatkan kandungan protein dan serat, serta meningkatkan daya tarik. Tujuan penelitian ini menentukan pengaruh penambahan E. cottonii terhadap mutu kukis sagu Spirulina berdasarkan karakteristik kimia, mikrob dan daya terima. Kukis dibuat dengan mencampurkan bahan menggunakan metode creaming (margarin dan gula), whisking (penambahan kuning telur) dan all in (penambahan tepung sagu, Spirulina dan rumput laut). Kukis diuji proksimat, total plate count (TPC), aktivitas air (aw), senyawa bioaktif, angka kecukupan gizi (AKG) dan uji hedonik. Hasil analisis kimia kukis menunjukkan kandungan air dan serat kasar meningkat sebesar 4,32% dan 0,56%. Hasil TPC dalam batas aman berdasarkan SNI (<105). Kukis tergolong makanan kering dengan aw 0,5 dan mengandung senyawa aktif flavonoid, steroid dan saponin. Hasil perhitungan AKG, konsumsi sebanyak 15 g kukis menghasilkan energi total 76 kkal. Hasil penilaian hedonik menunjukkan kukis dengan penambahan E. cottonii dan Spirulina dapat diterima. Secara keseluruhan, penambahan rumput laut dan Spirulina pada kukis meningkatkan gizi dan dapat diterima oleh panelis.

Co-Authors . Uju Abdul Basir Aini, Khusnul Akbardiansyah Akbardiansyah Akhmad Fauzi Antonius Suwanto Arlina Hidayati Astri Nurnaafi Bustami Ibrahim Daniel R . Monintja Eko Muhammad Isa Emma Masruroh ETI KURNIAWATI Evi Purnamasari Fransiska, Ike Marta Hidayati, Aulia Iman Rusmana Imra Imra Iriani Setyaningsih Jannah, Arum Jayanti, Feby Dwi Joddi Iryadi Candra Joko Santoso Khairul, Fitriah Kurniawan, Farhan Kustiariyah Tarman Lein, Marianus Ada Lely Okmawaty Anwar LINAWATI HARDJITO Luh Putu Ratna Sundari Lyli Pangagabean Made - Suhandana MAGGY T. SUHARTONO Mandela, Risco Meilany Ariati Dewi Mennofatria Boer muhammad fikri Mutmainnah Mutmainnah Nazihah, Nilna Tsabita Nguyen, Tien-Thanh NISA RACHMANIA MUBARIK Nurhaliza, Ghefira Nurzakiah Nurzakiah Nurzakiah Nurzakiah Pari, Rizfi Faris Pebry Aisyah Putri Batubara Pramesti, Nabilla Adhiany Retno Santi Sumardi Ria Fahleny Rifki Prayoga Aditia Rini Suwardinni Roni Nugraha safrina dyah hardiningtyas Sri Budiarti Poerwanto Sudibyo, Muhammad Farid Susi Merry Marini TATI NURHAYATI Titik Harsita Widyah Tresna Sriwardani Uju Uju Vatin Tri Gentini Wahyu Ramadhan Winarti Zahiruddin Wini - Trilaksani Wini Wijatur Yoga Indra Purnama YULYA FITRIA

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