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All Journal Jurnal Teknologi Pertanian Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Journal of Fisheries & Marine
Nurfitri Ekantari
Jurusan Perikanan, Fakultas Pertanian, Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Environmental Science Immunology & microbiology

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The Green Betel Leaves for Inhibiting Fat Oxidation of Smoked Seasoned Catfish Fillets Wulandari, Dwi Retno; Ekantari, Nurfitri; Husni, Amir
Jurnal Teknologi Pertanian Vol 14, No 1 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (440.001 KB)

Abstract

The aim of this study was to determine the effect of added betel leaves towards fat oxidation on smoked seasoned catfish fillets during storage. This study consisted of seven treatments, there were control (without added of spices, liquid smoke, and betel leaves powder), the added spices, liquid smoke, and also the combination of added spices, liquid smoke, betel leaves powder at various concentration of betel leaves powder (0.05, 1, 5, and 10%). The spices and soy sauce were dissolved in water and used to dissolve betel leaves powder. The order of smoked seasoned catfish fillets were soaked in a spice solution and betel leaves powder for 2 hours and then drained for 5 hours at 5 °C, and dipped in liquid smoke 10% (v/v) for 1 minute, then cooked in oven at 75 °C for 6 hours, cooled and packed (0.8 mm polypropylene plastic). The result showed that the betel leaves powder and spices interacted synergistically to inhibit fat oxidation and increased shelf life of smoked seasoned catfish fillets until the six days of storage. Added betel leaves powder could inhibit fat oxidation, peroxide value content varied 12.16 to 14.14 mgeq/1000 g, lower than control (13.53 to 14.09 mgeq/1000 g). Added 1% betel leaves powder was the most preferred smoked seasoned catfish fillets by consumers test, however it induced darker color, harder texture, and could covered up the smell of smoked on product. Keywords: shelf life, betel leaves, smoked seasoned catfish fillets, oxidation
Growth Rate and Histamine Production of Klebsiella sp. CK02 Isolated from Skipjack Tuna Compared with Morganella morganii ATCC 25830 at Various Incubation Temperatures Dityanawarman, Aldino; Dewi, Indun Puspita; Ratnawati, Susana Endah; Ekantari, Nurfitri; Tamplin, Mark
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 15, No 1 (2020): May 2020
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (611.845 KB) | DOI: 10.15578/squalen.v15i1.441

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One of an important quality parameter in tuna is the level of histamine content. The contamination of histamine in tuna is mainly due to the activity of histidine decarboxylase produced by the bacteria. A rapid growth of histamine producing bacteria is correlated with the practice of temperature abuse during handling. This study aimed to develop predictive growth modeling of two histamine-producing bacteria in the function of temperature. The growth and histamine production of Klebsiella sp. CK02 and Morganella morganii ATCC 25830 at various temperatures were measured in tryptic soy broth histidine (TSBH) and tuna fish infusion broth (TFIB) growth media. Broths were incubated at 4°C and 15°C for 7 days, and at 30°C and 40°C for 24 hours. The Baranyi and Roberts model was used with DMFit to determine primary growth kinectics, and the Ratkowsky square root model to describe bacterial growth rate as a function of temperature. Histamine production was enumerated by the apparent yield factor (pYhis/CFU) value. Growth rate increased with temperature, with a maximum rate at 40°C for Klebsiella sp. CK02 (0.740 log CFU/h) and M. morganii (0.578  log CFU/h). The Tmin for Klebsiella sp. CK02 in TFIB was -8.9°C, indicating better survival in low storage temperature, compare to M. morganii ATCC 25830. In addition, Klebsiella sp. CK02 produced a lower pYhis/CFU at 15 and 30°C compared to M. morganii ATCC 25830. 
Response Surface Methodology for Optimized Concentration of Gum Arabic, Maltodextrin, and Whey Protein Isolate in Arthrospira platensis Phycocyanin Microcapsules Pebriyanti, Puspa; Budhiyanti, Siti Ari; Ekantari, Nurfitri
Jurnal Ilmiah Perikanan dan Kelautan Vol. 17 No. 3 (2025): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v17i3.74555

Abstract

Graphical Abstract   Highlight Research Phycocyanin could be encapsulated by the spray-drying process with gum Arabic (GA), maltodextrin (MD), and whey protein isolate (WPI) as coating materials. The selected optimal formula for phycocyanin microcapsules consisted of 8.3% GA, 11.7% MD, and 5.2% WPI. The optimum formulation can produce phycocyanin microcapsules meeting 76.56% of the desired targets. The concentrations of three encapsulant ingredients (GA, MD, and WPI) influenced the resulting characteristics, e.g., phycocyanin content, antioxidant activity, encapsulation efficiency, phycocyanin retention, solubility, and particle size   Abstract Phycocyanin is a blue-colored phycobiliprotein in Arthrospira platensis known for its antioxidant properties. Due to its sensitivity to pH, temperature, light, oxygen, and moisture, protecting phycocyanin pigments often involves microencapsulation through spray drying. This process allows the pigments to be rapidly entrapped within a wall material. The wall material for these microcapsules was composed of gum arabic, maltodextrin, and whey protein isolate. This study aimed to determine the optimal concentrations of these components to optimize encapsulation performance. Optimization was performed using the Minitab application with Response Surface Methodology (RSM) and a Central Composite Design (CCD). The independent variables were the concentrations of gum arabic, maltodextrin, and whey protein isolate, while the response variables measured included yield, phycocyanin content, antioxidant activity, encapsulation efficiency, phycocyanin retention, solubility, and particle size. Scanning electron microscopy (SEM) was used to analyze the morphology of the optimized microcapsules. The Minitab analysis recommended 20 potential optimization solutions, with the highest desirability value of 0.7656. The selected optimal formula consisted of 8.3% gum arabic, 11.7% maltodextrin, and 5.2% whey protein isolate. Predicted response values for this formulation were as follows: yield 75.30%, phycocyanin content 4.55%, antioxidant activity 48.87%, encapsulation efficiency 98.98%, phycocyanin retention 68.57%, solubility 95.15%, and particle size 212.73 nm. Validation results confirmed a yield of 81.70%, phycocyanin content of 3.56%, antioxidant activity of 52.08%, encapsulation efficiency of 93.96%, phycocyanin retention of 62.42%, and a particle size of 212.73 nm. These findings indicate that the proposed solution is both effective and acceptable.
Co-Authors Amir Husni Dityanawarman, Aldino Dwi Retno Wulandari Indun Dewi Puspita Pebriyanti, Puspa Ratnawati, Susana Endah Siti Ari Budhiyanti Tamplin, Mark