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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Perikanan dan Kelautan Jurnal Kedokteran Brawijaya The Journal of Experimental Life Sciences (JELS) AGRIKA REKAYASA Jurnal Sains dan Teknologi Pangan JURNAL IPTEKS PEMANFAATAN SUMBERDAYA PERIKANAN Science and Technology Indonesia JFMR (Journal of Fisheries and Marine Research) Caraka Tani: Journal of Sustainable Agriculture Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Khadimul Ummah Journal of Social Dedication Indonesian Food Science and TechnologyJournal FaST : Jurnal Sains dan Teknologi Asian Journal of Aquatic Sciences Jurnal Abdi Insani Solusi: Jurnal Kajian Ekonomi dan Bisnis juremi: jurnal riset ekonomi Prosiding Konferensi Nasional PKM-CSR Jurnal Perikanan dan Kelautan

Hardoko Hardoko

Fakultas Perikanan Universitas Brawijaya Malang.

Author-ID : 275574

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Other

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KARAKTERISTIK FISIKOKIMIA DAN SENSORI MI ANALOG BERBASIS SINGKONG DENGAN PENAMBAHAN KARAGENAN [PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF CASSAVA BASED NOODLE ANALOGUE WITH CARRAGEENAN ADDITION] Hardoko, Hardoko; Martha, Delicia; Halim, Yuniwaty
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 5 No. 1 (2021): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Cassava noodles are considered as a type of non-gluten-based noodles that have stickiness and higher cooking loss than wheat noodles. The addition of several types of hydrocolloids was allegedly able to improve the quality of starch-based analog noodles. The purpose of this study was to determine the characteristics of analogue noodles based on cassava plus carrageenan hydrocolloid compared to wheat noodles. The research method used was the experimental method of adding 0%, 5%, 10%, and 15% carrageenan to the cassava-based analog noodle formulation. The results showed that the addition of carrageenan to cassava-based analog noodles reduced the elasticity, chewability, water absorption and elongation of noodles, but increased the stickiness, tensile strength, and elasticity of analog noodles. Analog noodles whose characteristics of elasticity, stickiness, and hardness are close to that of commercial wheat noodles are those with 10% carrageenan added. The level of preference for cassava-based analog noodles added with 10% carrageenan was still below commercial wheat noodles which reached a hedonic level of moderate liking (score 5.0), however, the level of preference for analog noodles still reached neutral to moderate (4.5-5.0).BAHASA INDONESIA ABSTRAK: Mie singkong dianggap sebagai jenis mie berbasis non-gluten yang memiliki sifat lengket dan susut masak lebih tinggi daripada mi terigu. Penambahan beberapa jenis hidrokoloid disinyalir dapat memperbaiki mutu mi analog berbasis pati. Tujuan dari penelitian ini adalah untuk mengetahui karakteristrik mi analog berbasis singkong yang ditambah hidrokoloid karagenan dibandingkan dengan mi terigu. Metode penelitian yang digunakan adalah metode eksperimen penambahan karaginan 0%, 5%, 10%, dan 15% pada formulasi mi analog berbasis singkong. Hasil penelitian menunjukkan bahwa Penambahan karagenan pada mi analog berbasis singkong dapat menurunkan kekenyalan, daya kunyah, daya serap air, dan elongasi mi, tetapi menaikkan kelengketan, kuat tarik, dan elastisitas mi analog. Mi analog yang karakteristik kekenyalan, kelengketan, dan kekerasan nya mendekatai mi terigu komersiil adalah yang ditambah karagenan 10%. Tingkat kesukaan terhadap mi analog berbasis singkong yang ditambah karagenan 10% masih dibawah mi terigu komersiil yang mencapai tingkat hedonik agak suka (skor 5,0), meskipun demikian tingkat kesukaan mi analog masih mencapai netral sampai agak suka (4,5-5,0).

Pengaruh Penambahan Jeruk Nipis dan Minyak Esensial Eucalyptus globulus terhadap Aktivitas Antioksidan dan Organoleptik Seduhan Teh Hitam [The Effect of the Additional Lime and Eucalyptus globulus Essential Oil toward Antioxidants Activity and Organoleptics of Black Tea Steeping] Hardoko, Hardoko; Gunawan, Windy; Sinaga, Wenny Silvia Loren
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 5 No. 2 (2022): MAY
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v6i1.5263

Black tea has lower antioxidant activity than green tea, the color is slightly darker and less stable during storage. Therefore, it is necessary to add natural antioxidants so that antioxidants increase, and the color is brighter and stable. This study aims to determine the effect of adding lime juice and Eucalyptus globulus essential oil (MEEg) on antioxidant activity and color, as well as organoleptic hedonic brewing of black tea. The research method used was an experimental method consisting of 2 stages, namely the stage of determining the length of brewing black tea and the stage of adding lime juice (0, 1, 2, 3% v/v) and MEEg (0.00, 0.05, 0). ,10, and 0.15% v/v). The results showed that the best brewing time was 8 minutes with an IC50 value of 1411.24±75.79 ppm, a pH value of 5.25±0.02, a yellow-red color (oHue 75.93±3.16), and a lightness value. 47.09±1.06. The addition of lime juice tends to decrease antioxidant activity, total phenolic, total flavonoid, and total condensed tannins, but the addition of MEEg increases antioxidant activity, total phenolic, total flavonoid, and total condensed tannins in black tea. The addition of lime juice and MEEg increased the preference for the tea color and mint flavor, but decreased the preference for the sour taste and tea aroma. The selected treatment was the one with the highest antioxidant activity and hedonic value, namely the addition of 3.0% lime and 0.15% MEEg.Bahasa Indonesia Abstract:Teh hitam mempunyai aktivitas antioksidan lebih rendah daripada the hijau, warna seduhannya agak gelap dan kurang stabil selama penyimpanan. Oleh karena itu perlu ditambahkan antioksidan alami agar antioksidan meningkat dan warna lebih terang dan stabil. Penelitian ini bertujuan mengetahui pengaruh penambahan perasan jeruk nipis dan minyak esensial Eucalyptus globulus (MEEg) terhadap akivitas antioksidan dan warna, serta organoleptik hedonic seduhan teh hitam. Metode penelitian yang digunakan metode eksperimen yang terdiri dari 2 tahap, yaitu tahap penentuan lama penyeduhan teh hitam dan tahap penambahan perasan jeruk nipis (0, 1, 2, 3% v/v) dan MEEg (0,00, 0,05, 0,10, dan 0,15% v/v). Hasil penelitian menunjukkan bahwa lama waktu penyeduhan terbaik adalah 8 menit dengan nilai IC50 1411,24±75,79 ppm, nilai pH 5,25±0,02, warna kuning merah (oHue 75,93± 3,16), dan nilai lightness 47,09±1,06. Penambahan perasan jeruk nipis cenderung menurunkan aktivitas antioksidan, total fenolik, total flavonoid, dan total tanin terkondensasi, tetapi penambahan MEEg meningkatkan aktivitas antioksidan, total fenolik, total flavonoid, dan total tanin terkondensasi seduhan teh hitam. Penambahan perasan jeruk nipis dan MEEg meningkatkan kesukaan terhadap warna seduhan teh dan rasa mint, tetapi menurunkan kesukaan terhadap rasa asam dan aroma teh. Perlakuan terpilih adalah yang memiliki aktivitas antioksidan dan nilai hedonik tertinggi yaitu penambahan jeruk nipis 3,0% dan MEEg 0,15%.

The Use of Full-Grained, Fragmented, and Reduced Marine Yeast Powder in Fodder Formulation to Improve the Growth of Eel Fish (Anguilla bicolor) Manik, Ria Retno Dewi Sartika; Ekawati, Arning Wilujeng; Hardoko, Hardoko
The Journal of Experimental Life Science Vol. 6 No. 2 (2016)
Publisher : Graduate School, Universitas Brawijaya

Ikan Sidat or eel fish (Anguilla bicolor) is a popular fish commodity in domestic trade as well as for export commodity. The use of marine yeast as fodder suffers from some weaknesses since it contains nucleic acids and rigid thick cell walls that obstruct the absorbance of nutrition. Optimizing the use of marine yeast as fodder ingredients can be done by fragmenting and reducing the yeast. This research attempts at optimizing the use of marine yeast regarding its rate of growth, fodder efficiency and the survival rate of eel fish. This research employs the complete random design using 4 different treatments and 3 repetition. In the four treatments, the fodder contained protein (45%) and iso energy (3.600 kkal.kg-1 fodder), which were applied to the treatment A 0% (control), B 5% (complete), C 5% (fragmented) and D 5% (reduced). The parameters used in this study were survival rate, specific growth rate, ratio of fodder conversion, ratio of protein efficiency, energy retention, protein retention and rate of metabolism. The data of this study showed the best result in the treatment D, 5% (reduced), showing survival rate value of 95.56%, specific growth at 1.12, food conversion ratio of 2.27, protein efficiency ratio of 0.98, protein retention at 18.26%, energy retention of 16.57, and protein metabolism rate at 81.96%. Keywords: eel fish, growth, marine yeast.

Study of Glucosamine Production from Shrimp Shells by Fermentation Using Trichoderma harzianum Hardoko, Hardoko; Sasmito, Bambang B.; Puspitasari, Yunita E.; Afandi, Hamid M.; Maulia, Nugroho
The Journal of Experimental Life Science Vol. 7 No. 2 (2017)
Publisher : Graduate School, Universitas Brawijaya

Shrimp shells are one of chitin sources in Indonesia which is potential to be converted into multifunctional glucosamine. This research was aimed to study the glucosamine production by fermentation using Trichoderma harzianum.Â Method used was experimental fermentation with pH treatment of 3-5 and fermentation duration of 10-20 days, and designed using Response Surface Methodology (RSM). Results showed that fermentation duration of 10-20 days has reached the optimum point of glucosamine production from shrimp shells using T. harzianum. The highest production of D-glucosamine in fermentation using T. harzianum occurred on initial pH of 5.41 and fermentation duration of 15 days (18,294.95 ppm), while the highest N-Acethyl-D-Glucosamine production occurred on initial pH of 3.00 and fermentation duration of 20 days (127,000.00 ppm).Keywords: fermentation, glucosamine, shrimp shells, T. harzianum.

Development of Clove (Syzygium aromaticum) and Cinnamon (Cinnamomum burmannii) Based Food Sanitizer Kam, Natania; Joanina, Mikaela; Hardoko, Hardoko; Rosa, Dela; Halim, Jeremia Manuel
Caraka Tani: Journal of Sustainable Agriculture Vol 38, No 1 (2023): April
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/carakatani.v38i1.61864

Although minimally processed food contains more beneficial nutrients, it is one of the largest sources of food-borne diseases. Therefore, this research aims to develop the efficiency of food sanitizer, targeted toward fresh food products using a green chemistry approach. The cinnamon and clove were extracted using water distillation and ethanol extraction with the green technique. The extracts were characterized for antimicrobial activity and incorporated into basic food sanitizer formulation. The solution's color and stability were evaluated and the sanitizer was applied to decontaminate fresh strawberries. The total microbial load before and after the application was also compared to determine the effectiveness of the food sanitizer. Based on the results, all the extracts showed high effectiveness in inhibiting various spoilage microorganisms that exist in food produced with water distillation. The extracts also showed better ability when incorporated into a water-based sanitizer. All the developed food sanitizers can reduce the microbial load of the fresh produce by 4 log per 5 minutes of contact time. Meanwhile, the water-distilled clove extract showed the most effectiveness, decreasing microbial log by 3.93±0.07 log CFU g-1 of bacteria load and 4.37±0.14 log CFU g-1 of mold load, respectively which performed good dispersion stability for approximately 10 days of observation. This indicated that food sanitizer using water-distilled clove extract could be applied as a good alternative to chemical-based sanitizer.

Co-Authors Abdul Hadi Hari Afandi, Hamid M. Agnes Febriani Alfiana, Devy Anies Chamidah Arifin, Alfin Adam Arning Wilujeng Ekawati Asep Awaludin Prihanto Aulanni’am, Aulanni’am Azis B. Sitanggang Bambang Budi Sasmito Bambang Semedi Christina Dini Ika Handayani Cynthia Cynthia Dewi Sinta Wati Dewi, Setya Nuri Fatma Djamaluddin, Heder Djamaludin, Heder Dwi Sulistiyati, Titik E Ernawati, E Eddy Suprayitno Fajrin, Alifah Nur Fajrin, Alifiah Nur Fatimah A., Putri Dila Nur Febri Dhol Khori Fiddaroini, Saidun Fransisca, Priscilla Gunawan, Windy Gunawan, Winny Livianti Haji, Tunggul S. Halim, Yuniwaty Happy Nursyam Indah Wahyuni Abida Jeremia Manuel Halim Joanina, Mikaela Kam, Natania Kartikaningsih, Hartati Lestari, Santi Dwi M. Arifin, Zainul manik, ria retno Martha, Delicia Maulia, Nugroho Mikchaell Alfanov Pardamean Panjaitan Muhamad Firdaus Nuri Arum Anugrahati Nursinah Amir, Nursinah Nyimas Lilyani Panjaitan, Mickhael A.P. Panjaitan, Mikchaell Alfanov Pardamean Priantono, Azahraa K. Puspitasari, Yunita E. Putri Yurida Sari, Putri Yurida Ratna Handayani Reda, Flavia D. Rohmatuzzahro, Umi Rosa, Dela Sasmita, Bambang Budi Sasmito, Bambang B. Sebastian, Hilman Fajar Setiadi, Jacinta Fanya Sinaga, Wenny S.L. Sri Andayani Sulistiati, Titik Dwi Suryaningsih Ndahawali Sutan Haji, Tunggul Tajuddin, Khoirul Jamhari Tambunan, Jenny E. Tambunan, Jenny Ernawati Tambunan, Jeny Ernawati Tampubolon, Hezkiel Oktorully Tasia, Clara Tefvina Irma Saputra Thaufani, Mohammad Ovan Tian Nur Ma’rifat Tina Fransiskha Carolyn Panjaitan, Tina Fransiskha Carolyn Titik Dwi Sulistiyati Titri Siratantri Titri Siratantri Mastuti Wisnu Barata, Dody Muhamad Yanuhar, Uun Yunita Eka Puspitasari Yunita Yunita Yusti Yusti, Yusti Zenadine, Muhammad Fairuz

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