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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.
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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

Abstract

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.
Perubahan kimiawi dan mikrobiologis selama fermentasi bekasam ikan nila menggunakan starter tunggal dan campuran: Change of chemical and microbiological during the fermentation of bekasam nile tilapia fish using single and mixed starters Desniar Desniar; Iriani Setyaningsih; Ike Marta Fransiska
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.v26i3.50664

Abstract

Bekasam is a fermented fish product that tastes sour. Bekasams commonly employ freshwater fish, carbohydrate sources, and salt, which are left to ferment spontaneously for a period of 5-10 days. The quality of the bekasam produced was not uniform. This study aimed to investigate the microbiological and chemical properties of bekasam during the fermentation process using a single and mixed starter, and to identify the optimal treatment for the selected starter in terms of its chemical composition and sodium chloride content. The addition of 7.5% (weight-to-weight) salt and 25% (weight-to-weight) dry rice to the prepared Nile tilapia fish was followed by sterilization at 100 °C for 30 min.The sterilized fish mixture was subjected to treatments involving the incorporation of a single starter culture containing Lactobacillus plantarum SK (5) at a concentration of 10% (v/b), as well as a mixed starter culture consisting of L. plantarum SK (5) and Pediococcus pentosaceus BP (20) at a concentration of 10% (v/w). Undertaking the fermentation of Bekasam was fermented for an interval of 8 days every 2 days, encompassing the quantification of total Lactic Acid Bacteria (LAB), pH, and Total Acid Titratable (TAT). The incorporation of single and mixed starters during fermentation resulted in consistent microbiological and chemical characteristics, characterized by an increase in the overall count of LAB and TAT, accompanied by a decrease in pH. The incorporation of a mixed starter resulted in a higher overall concentration of LAB and TAT, as well as a more rapid decrease in pH, when compared with the use of a single starter. The chosen treatment method involved the incorporation of a mixed starter possessing certain characteristics, including a moisture content of 66.56%, ash content of 5.92%, protein content of 23.06%, fat content of 3.96%, and sodium chloride content of 2.57%. Both L. plantarum SK(5) and P. pentosaceus BP(20) were deemed suitable for use as starters in bekasam fermentation
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

Abstract

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.
Peningkatan Pengetahuan dan Keterampilan Warga Desa Babakan melalui Pelatihan Pembuatan Cookies Spirulina Iriani Setyaningsih; Kustiariyah Tarman; Safrina Dyah Hardiningtyas; Rizfi Faris Pari; Desniar; Uju Uju; Wahyu Ramadhan; Tati Nurhayati
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 1 (2024): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.10.1.76-84

Abstract

Cookies are dry cakes made with flour as the primary baking ingredient. Spirulina platensis was rich in protein, amino acids, glycoproteins, essential fatty acids, polysaccharides, and beta-carotene. Therefore, using sago flour combined with spirulina and seaweed in cookies can increase the nutritional value and produce gluten-free cakes. This training aims to increase knowledge about spirulina, packaging, and product marketing strategies and the skills of Babakan village residents by providing training on making spirulina cookies. This community service activity was conducted by counseling and training on making spirulina cookies in Babakan Village, Dramaga. Counseling activities were carried out to increase knowledge about the potential of spirulina, good packaging, and product marketing strategies, as well as training on making spirulina cookies to improve the skills of Babakan village residents. There were 18 training participants: Family Welfare Empowerment administrators and members. Pre-tests and post-tests were carried out before and after the training activities regarding the topic provided by the speakers. The achievements of the training activities were seen from an increase in post-test results, which was 60% answered correctly compared to only 40% for the pre-test. The evaluation results of the participant's acceptance of training topics and training speakers had an average of 58 to 69%, respectively, perfect. While the participants's assessment of the training facilities and consumption had an average of 50%, they were good.
Hydrolysis of Polysaccharide Caulerpa racemosa Seaweed with Fermentation Lactobacillus plantarum SK (5) Sudibyo, Muhammad Farid; Santoso, Joko; Desniar, Desniar
Jurnal Perikanan Universitas Gadjah Mada Vol 26, No 1 (2024)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.91045

Abstract

Hydrolysis of polysaccharides can increase biological activity by changing the structure of polysaccharide functional groups and reducing molecular weight. Enzyme hydrolysis is an environmentally friendly hydrolysis method because it does not form toxic by-products. Lactobacillus plantarum can produce amylase and cellulase enzymes, which can be used to hydrolyze C. racemosa polysaccharides. This research aims to determine the best fermentation time and starter concentration in the C. racemosa polysaccharide hydrolysis process and the C. racemosa glucose concentration before and after fermentation. The research was divided into phases: phase I and II. The fermentation time in Phase I is six days, while in Phase II, it is 48 hours. The starter concentrations used are 0%, 5%, and 10%. The analysis showed that differences in starter concentration and fermentation time caused changes in the total values of LAB, TTA, pH, reducing sugar and glucose concentration. The best treatment was shown by adding 5% starter with a fermentation time of 24 hours.
Peningkatan Kapabilitas Pelaku Usaha dalam Pengembangan Produk Berbasis Lele Bidang Pengolahan, Keuangan, dan Pemasaran di Desa Rancabungur, Kabupaten Bogor Pramesti, Nabilla Adhiany; Mandela, Risco; Jayanti, Feby Dwi; Jannah, Arum; Nazihah, Nilna Tsabita; Kurniawan, Farhan; Nurhaliza, Ghefira; Hardiningtyas, Safrina Dyah; Nugraha, Roni; Desniar, Desniar; Ibrahim, Bustami
Bambu Laut: Jurnal Pengabdian Masyarakat VOLUME 2, NOMOR 2, OKTOBER 2025
Publisher : Fakultas Ilmu Kelautan dan Perikanan Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35911/bambulaut.v2i2.44290

Abstract

Usaha Mikro Kecil Menengah produk perikanan di Desa Rancabungur mengalami kendala dalam akses biaya dan pengetahuan manajemen. Tim Mahasiswa Teknologi Hasil Perairan, Institut Pertanian Bogor, merancang program pengabdian masyarakat melalui pembentukan Asosiasi Profesi Pengolah Ikan Lele (APRIL). Program ini berfokus pada sektor pengolahan, keuangan, dan pemasaran dengan pendekatan partisipatif, sosialisasi, pencerdasan, pelatihan, dan pendampingan kepada 45 warga dari 4 RW. Program dilaksanakan pada Agustus–Oktober 2023 dengan sasaran 1 kelompok usaha utama dan 5 pelaku usaha individu. Peningkatan pengetahuan dan keterampilan masyarakat signifikan 22,14% bidang pengolahan produk, pengelolaan keuangan, dan strategi pemasaran. Program pengabdian masyarakat telah tercapai dengan indikator keberhasilan 90% dan kategori baik. Kegiatan ini berhasil menciptakan produk inovatif berbasis ikan lele “CLARINET” (Clarias with Innovation and Integrity) dan meningkatkan pendapatan pelaku usaha Rp400.000/minggu. Program pengabdian mampu mendukung peningkatan kapabilitas pelaku usaha serta memperkuat kolaborasi antara akademisi, pihak desa, mitra, dan masyarakat dalam pengembangan perekonomian desa berbasis potensi lokal.
Synbiotic yogurt based on local Lactobacillus plantarum and hydrolysate of Kappaphycus alvarezii: Effect of different starters and fermentation time: Yogurt sinbiotik berbasis Lactobacillus plantarum lokal dan hidrolisat Kappaphycus alvarezii: Starter berbeda dan lama fermentasi Hidayati, Aulia; Desniar, Desniar; Santoso, Joko
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 9 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(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/wz4w4v64

Abstract

Yogurt sinbiotik adalah produk susu fermentasi yang diperkaya dengan probiotik dan prebiotik. Kombinasi ini meningkatkan viabilitas probiotik, merangsang produksi metabolit bioaktif, serta memperbaiki kesehatan usus melalui pembentukan asam lemak rantai pendek (SCFA). Pemilihan kultur starter dan lama fermentasi yang tepat sangat penting untuk memperoleh yogurt dengan karakteristik fungsional dan fisikokimia yang diinginkan. Penelitian ini bertujuan untuk menentukan perlakuan starter dan waktu fermentasi terbaik yogurt synbiotik dengan prebiotik hidrolisat K. alvarezii berdasarkan total bakteri asam laktat, pH, total asam tertitrasi, dan gula reduksi. Perlakuan pembuatan yogurt meliputi lama fermentasi (0, 12, dan 24 jam) serta jenis starter (L. plantarum SK(5), NS(5), atau kombinasinya). Parameter yang dianalisis meliputi jumlah bakteri asam laktat (BAL), total asam tertitrasi (TAT), pH, dan gula reduksi. Komposisi proksimat K. alvarezii menunjukkan kadar air 21,18%, abu 28,91%, lemak <0,02%, protein 3,81%, karbohidrat 46,11%, dan serat pangan 49,11%. Proses hidrolisis menghasilkan gula reduksi sebesar 0,20 g/100 mL dengan rendemen 42,98%. Hasil penelitian menunjukkan bahwa jenis starter, lama fermentasi, serta interaksinya berpengaruh nyata terhadap BAL, TAT, pH, dan gula reduksi. Perlakuan terbaik diperoleh pada yogurt dengan starter tunggal L. plantarum SK(5) selama 24 jam, dengan karakteristik BAL 9,27 log10 CFU/mL, TAT 0,74%, pH 4,33, dan gula reduksi 0,25%. Yogurt sinbiotik yang diformulasi dengan L. plantarum SK(5) dan hidrolisat K. alvarezii memiliki potensi besar sebagai pangan fungsional inovatif dengan manfaat kesehatan yang lebih unggul dibandingkan yogurt konvensional.
Characterization and phytochemical compounds identification of yoghurt with the addition of carrageenan and Spirulina sp.: Karakterisasi dan identifikasi senyawa fitokimia yoghurt dengan penambahan karagenan dan Spirulina sp. Khairul, Fitriah; Desniar, Desniar; Nguyen, Tien-Thanh; Tarman, Kustiariyah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 9 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(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: 10.17844/0nwq6422

Abstract

Yoghurt merupakan produk fermentasi susu dengan bakteri asam laktat misalnya Lactobacillus bulgaricus dan Streptococcus thermophilus. Karagenan ditambahkan sebagai stabilizer yang dapat memperbaiki tekstur dan kestabilan yoghurt, sedangkan Spirulina sp. kaya akan senyawa bioaktif, yaitu protein, asam amino, dan antioksidan yang berpotensi meningkatkan nilai gizi dan aktivitas fungsional yoghurt. Penelitian ini bertujuan untuk menentukan formulasi karaginan dan Spirulina sp. pada yoghurt berdasarkan karakteristik fisikokimia. Penelitian menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan (karagenan + Spirulina sp.)  yaitu P0 (0,00% + 0,00%); P1 (0,01% + 0,03%); P2 (0,03% + 0,05%); dan P3 (0,05% + 0,07%) dilakukan tiga kali ulangan. Hasil analisis menunjukkan perlakuan terbaik, yaitu yoghurt 0,05% karagenan + 0,07% Spirulina sp. dengan pH 4,0; TAT 0,9%; BAL 9,3 log CFU/mL; serta kandungan air tinggi (89,59%). Yoghurt mengandung abu (0,78%), lemak (0,94%), dan energi (43,22 Kcal/100 g) lebih rendah dibanding yoghurt komersial. Kandungan protein yoghurt ini 3,65%, sedangkan yoghurt komersial 3,63%. Yoghurt dengan penambahan karagenan dan Spirulina sp. memenuhi standar mutu yoghurt berdasarkan SNI 2981:2009. Identifikasi senyawa fitokimia menunjukkan adanya senyawa terpenoid, yang memiliki aktivitas antioksidan dan berperan dalam menangkal radikal bebas. Yoghurt ini berpotensi sebagai produk pangan fungsional rendah lemak dan energi untuk mendukung gaya hidup sehat.
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 Hidayati, Aulia Ike Marta Fransiska Iman Rusmana Imra Imra Iriani Setyaningsih Jannah, Arum Jayanti, Feby Dwi Joddi Iryadi Candra Joko Santoso Khairul, Fitriah Kurniawan, Farhan Kustiariyah Tarman Lely Okmawaty Anwar 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 Rizfi Faris Pari Roni Nugraha safrina dyah hardiningtyas Sri Budiarti Poerwanto Sudibyo, Muhammad Farid Susi Merry Marini TATI NURHAYATI Titik Harsita Widyah Tresna Sriwardani Uju Uju Uju Uju Vatin Tri Gentini Wahyu Ramadhan Wahyu Ramadhan Winarti Zahiruddin Wini - Trilaksani Wini Wijatur Yoga Indra Purnama YULYA FITRIA