Garuda - Garba Rujukan Digital

Functional Groups of Scale Collagen from Farmed Snakehead Fish (Channa striata) and Wild Sources Ayu Agustina; Bustari Hasan; Mery Sukmiwati
Jurnal Perikanan dan Kelautan Vol 28, No 2 (2023): June 2023
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.28.2.279-283

The study aimed to analyze the functional groups of scale collagen from farmed snakehead fish and wild sources. Scale collagen from farmed snakehead fish was higher than the wild sources (18.82 > 14.27%) with the protein content of both successively (60.24 > 59.78%). The functional groups in scale collagen from farmed snakehead fish were Amide A (3668,77 cm-1), Amide B (2920,35 cm-1) Amide I (2302,14 cm-1), Amide II (1446,67 cm-1), and Amide III (1245,10 cm-1). Meanwhile, scale collagen from wild sources snakehead fish has an Amide A group (3853.94 cm-1), Amide B (2905.89 cm-1), and Amide I (1869.10 cm-1) Amide II (1457.28 cm-1), Amide III (1243.18 cm-1). Scale Collagen from farmed snakehead fish and wild sources is classified as type 1 collagen

MINERAL CONTENT PROFILE OF CARAPACE FLOUR, CHITIN, AND CHITOSAN SLIPPER LOBSTER (Thenus orientalis) Putra, Harifa Syah; Hasan, Bustari; Karnila, Rahman; Ghazali, Tengku Muhammad
Asian Journal of Aquatic Sciences Vol. 7 No. 2 (2024): August
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/ajoas.7.2.192-199

Slipper lobster live on the bottom of sandy and muddy waters at a depth of 10-200 m and are found throughout Indonesian waters. The carapace is the most significant part of its body, of which approximately 50% is a source of waste, but it can be utilized as functional food in the form of chitin and chitosan. One of the determinations of chitin and chitosan quality depends on the demineralization process. The potential of this shrimp has not been fully utilized due to the lack of information on mineral content after the demineralization process. This study aims to obtain information on flour, chitin, and chitosan mineral content. This research used a descriptive method. The parameters observed were yield, water, ash, and mineral content (K, Mg, Ca, Na, Fe, and P). The results showed that slipper lobster weighed about 80-240 g with a length of 15-25 cm with the yield and mineral content of flour, chitin and chitosan of slipper lobster carapace as follows: yield 29.04%, 41.02%, 33.42%, water 2.36%, 3.96%, 3.25%, ash 52.89%, 8.27%, 3.16%, potassium 55.73 mg/L, 9.09 mg/L, 4.55 mg/L, magnesium 37.23 mg/L, 5.59 mg/L, 5.95 mg/L, calcium 766.87 mg/L, 137.62 mg/L, 126.91 mg/L, sodium 146.62 mg/L, 17.82 mg/L, 10.73 mg/L, iron 12.82 mg/L, 1.89 mg/L, 1.72 mg/L, phosphorus 0.17 mg/L, 0.06 mg/L, 0.05 mg/L.

HYDROLYSATE CHARACTERISTICS OF BERUNOK SEA CUCUMBER (Paracaudina australis) AND TOTAL AMINO ACID USING PEPSIN ENZYMES Kembaren, Bella Billiant J Ananta; Karnila, Rahman; Hasan, Bustari
Asian Journal of Aquatic Sciences Vol. 7 No. 1 (2024): April
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Berunok sea cucumber has a nutritional content that can be utilized as a functional food ingredient. This study determined the characteristics of berunok sea cucumber hydrolysate (Paracaudina australis) and the type and level of total amino acids. This research was conducted using experimental methods, with a Non-Factor Complete Randomized Design consisting of 3 levels of enzyme concentration treatment (1%, 2%, and 3%) with three replicates. In this study, the parameters tested were the proximate content of flour and hydrolysate of berunok and the type and content of total amino acids. The results showed that the chemical composition of berunok flour was water 11,40% (dw), ash 10,82% (dw), protein 68,21% (dw), fat 6,53% (dw), and carbohydrate by the difference of 14,43% (dw). The best treatment for preparing berunok protein hydrolysate using pepsin enzyme is 2% pepsin enzyme concentration. The proximate of berunok protein hydrolysate is water 6.87% (dw), ash 8.45% (dw), protein 80,59% (dw), and fat 2,86% (dw). The results of the identification of types and levels of total amino acids found 17 kinds of amino acids with a total of 16.524% in hydrolysate berunok.

POTENTIAL CHITOSAN OF WASTE SHELL MANTIS SHRIMP (Harpiosquilla raphidea) AS ANTIBACTERIAL Putra, Muhammad Ridho; Karnila, Rahman; Hasan, Bustari
Asian Journal of Aquatic Sciences Vol. 6 No. 1 (2023): April
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Mantis shrimp carapace waste can be processed into chitin and chitosan as antibacterial. This study aims to determine the characteristics, and heating time of chitosan on the potential of chitosan as an antibacterial, and to obtain the best chitosan in increasing the durability of catfish meatballs. Experimental research method with the manufacture of chitin and continued with deacetylation with a long heating time to obtain chitosan. The analytical parameters consisted of chemical characteristics (moisture content, ash, and degree of deacetylation), the inhibitory power of chitosan against Escherichia coli and Staphylococcus aureus bacteria, and the effectiveness of chitosan on the quality of catfish meatballs. The results showed that the chemical characteristics of chitosan were water content (K1 3.72%, K2 4.65%, K3 5.24%), ash (K1 2.38%, K2 2.53%, K3 3.69%), and the degree of deacetylation (K1 54.31%, K2 78.04%, K3 79.51%). The results of the inhibition test of chitosan against Escherichia coli and Staphylococcus aureus bacteria using the well method showed an inhibition zone with values (K1 10.11 mm and 10.18 mm, K2 11.52 mm and 11.48 mm, K3 12.15 mm and 11. 70 mm, positive control 14.64 mm and 14.02 mm, negative control 9.25 mm and 7.35 mm). This value indicates that the activity of chitosan as an antibacterial is quite strong. The effectiveness of chitosan on the quality of catfish meatballs with 7% chitosan immersion and storage at room temperature showed that the TPC value of catfish meatballs with chitosan could prolong the shelf life of meatballs until day-2.

Antioxidant Activity of Bioactive Peptides on Protein Hydrolyze of Bombay Duck (Harpodon nehereus) from Papain Hydrolysis Rahman, R. Fathul; Buchari, Dewita; Hasan, Bustari
Jurnal Perikanan dan Kelautan Vol. 28 No. 2 (2023): June
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

This study aimed to examine the antioxidant activity of bioactive peptides on protein hydrolyzes of Bombay duck (Harpodon nehereus)from hydrolysis using papain enzyme. This research used an experimental method, with a wholly randomized non-factorial design consisting of enzyme concentration factors (1,5, 2, and 2,5%). Parameters tested include chemical composition tests of Bombay duck's meat, flour, and protein hydrolyze, identification of short peptide chains, and antioxidant activity. The results showed that Bombay duck protein hydrolyzes with papain enzyme concentration. There was a significant difference, where the enzyme concentration of 2,5% has the highest degree of hydrolysis of 69,18%. The chemical composition of meat was water 73.15% (ww), protein 81.97% (dw), ash 5.57% (dw), and fat 4,49% (dw). The chemical composition of flour Bombay duck was water 8.32% (ww), protein 79.88% (dw), ash 4,89% (dw), and fat 3,41% (dw). The best treatment of Bombay duck protein hydrolyze at an enzyme concentration of 2.5% resulted in a chemical composition of water 6.73% (ww), protein 80,56 % (dw), ash 5,53 % (dw) and fat 3,11 % (dw). The results of the identification of peptide compounds were L-Pro-L-Ile, L-Leu-L-pro, L-Arg-D-Pro, Leu-Ala-Arg-Leu, and L-Thr-L-pro-L-lys. Furthermore, DPPH free radicals (IC50) scavenging power was 5.19%.

Functional Groups of Scale Collagen from Farmed Snakehead Fish (Channa striata) and Wild Sources Agustina, Ayu; Hasan, Bustari; Sukmiwati, Mery
Jurnal Perikanan dan Kelautan Vol. 28 No. 2 (2023): June
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

The study aimed to analyze the functional groups of scale collagen from farmed snakehead fish and wild sources. Scale collagen from farmed snakehead fish was higher than the wild sources (18.82 > 14.27%) with the protein content of both successively (60.24 > 59.78%). The functional groups in scale collagen from farmed snakehead fish were Amide A (3668,77 cm-1), Amide B (2920,35 cm-1) Amide I (2302,14 cm-1), Amide II (1446,67 cm-1), and Amide III (1245,10 cm-1). Meanwhile, scale collagen from wild sources snakehead fish has an Amide A group (3853.94 cm-1), Amide B (2905.89 cm-1), and Amide I (1869.10 cm-1) Amide II (1457.28 cm-1), Amide III (1243.18 cm-1). Scale Collagen from farmed snakehead fish and wild sources is classified as type 1 collagen.

Fortifikasi Chlorella Pada Roti Manis Sebagai Inovasi Makanan Sehat Iriani, Dian; Putri Alvin, Okthavia; W Sidauruk, Santhy; Hasan, Bustari; Sari, N Ira
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 2 (2024): Vol. (16) No. 2, Oktober 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i2.36204

Bread is a processed food made from wheat flour fermented with yeast and processed by baking. There are various types of bread, one of which is sweet bread. Sweet bread is bread that is consumed more often, has a sweet taste, and is easy to consume anytime and anywhere. This research aims to determine the effect of Chlorella sp powder fortification on the organoleptic and chemical quality characteristics of sweet bread. The research method used was an experimental method with 4 levels of treatment, namely without Chlorella powder (C0), 0,5 % Chlorella powder. (C0,5), 1,0% Chlorella powder. (C1,0), and 1,5% Chlorella powder. (C1,5). The parameters tested in this study were organoleptic and proximate tests (moisture, ash, protein, fat, carbohydrate, and crude fiber). Based on organoleptic testing, the addition 1,0% of chlorella powder in the making of chlorella sweet bread was the best treatment, with the characteristics of a non-mouldy, attractive, and green appearance (6,95), a rather strong bread aroma and a slight aroma typical of Chlorella (7,56), the taste is quite sweet, typical of sweet bread and slight taste of Chlorella (7,99), soft texture (6.79) and the bread development volume was 1.47 cm3. Meanwhile, the proximate values of chlorella sweet bread in 1,0% fortification of chlorella powder were moisture (25,38%), ash (1,15%), protein (5,68%), fat (4,58%), carbohydrates (61,01%), and crude fiber (2,21%).

Antioxidant Activity of Bioactive Peptides on Protein Hydrolyze of Bombay Duck (Harpodon nehereus) from Papain Hydrolysis Rahman, R. Fathul; Buchari, Dewita; Hasan, Bustari
Jurnal Perikanan dan Kelautan Vol. 28 No. 2 (2023): June
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

This study aimed to examine the antioxidant activity of bioactive peptides on protein hydrolyzes of Bombay duck (Harpodon nehereus)from hydrolysis using papain enzyme. This research used an experimental method, with a wholly randomized non-factorial design consisting of enzyme concentration factors (1,5, 2, and 2,5%). Parameters tested include chemical composition tests of Bombay duck's meat, flour, and protein hydrolyze, identification of short peptide chains, and antioxidant activity. The results showed that Bombay duck protein hydrolyzes with papain enzyme concentration. There was a significant difference, where the enzyme concentration of 2,5% has the highest degree of hydrolysis of 69,18%. The chemical composition of meat was water 73.15% (ww), protein 81.97% (dw), ash 5.57% (dw), and fat 4,49% (dw). The chemical composition of flour Bombay duck was water 8.32% (ww), protein 79.88% (dw), ash 4,89% (dw), and fat 3,41% (dw). The best treatment of Bombay duck protein hydrolyze at an enzyme concentration of 2.5% resulted in a chemical composition of water 6.73% (ww), protein 80,56 % (dw), ash 5,53 % (dw) and fat 3,11 % (dw). The results of the identification of peptide compounds were L-Pro-L-Ile, L-Leu-L-pro, L-Arg-D-Pro, Leu-Ala-Arg-Leu, and L-Thr-L-pro-L-lys. Furthermore, DPPH free radicals (IC50) scavenging power was 5.19%.

Functional Groups of Scale Collagen from Farmed Snakehead Fish (Channa striata) and Wild Sources Agustina, Ayu; Hasan, Bustari; Sukmiwati, Mery
Jurnal Perikanan dan Kelautan Vol. 28 No. 2 (2023): June
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

The study aimed to analyze the functional groups of scale collagen from farmed snakehead fish and wild sources. Scale collagen from farmed snakehead fish was higher than the wild sources (18.82 > 14.27%) with the protein content of both successively (60.24 > 59.78%). The functional groups in scale collagen from farmed snakehead fish were Amide A (3668,77 cm-1), Amide B (2920,35 cm-1) Amide I (2302,14 cm-1), Amide II (1446,67 cm-1), and Amide III (1245,10 cm-1). Meanwhile, scale collagen from wild sources snakehead fish has an Amide A group (3853.94 cm-1), Amide B (2905.89 cm-1), and Amide I (1869.10 cm-1) Amide II (1457.28 cm-1), Amide III (1243.18 cm-1). Scale Collagen from farmed snakehead fish and wild sources is classified as type 1 collagen.

MINERAL CONTENT PROFILE OF CARAPACE FLOUR, CHITIN, AND CHITOSAN SLIPPER LOBSTER (Thenus orientalis) Putra, Harifa Syah; Hasan, Bustari; Karnila, Rahman; Ghazali, Tengku Muhammad
Asian Journal of Aquatic Sciences Vol. 7 No. 2 (2024): August
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/ajoas.7.2.192-199

Slipper lobster live on the bottom of sandy and muddy waters at a depth of 10-200 m and are found throughout Indonesian waters. The carapace is the most significant part of its body, of which approximately 50% is a source of waste, but it can be utilized as functional food in the form of chitin and chitosan. One of the determinations of chitin and chitosan quality depends on the demineralization process. The potential of this shrimp has not been fully utilized due to the lack of information on mineral content after the demineralization process. This study aims to obtain information on flour, chitin, and chitosan mineral content. This research used a descriptive method. The parameters observed were yield, water, ash, and mineral content (K, Mg, Ca, Na, Fe, and P). The results showed that slipper lobster weighed about 80-240 g with a length of 15-25 cm with the yield and mineral content of flour, chitin and chitosan of slipper lobster carapace as follows: yield 29.04%, 41.02%, 33.42%, water 2.36%, 3.96%, 3.25%, ash 52.89%, 8.27%, 3.16%, potassium 55.73 mg/L, 9.09 mg/L, 4.55 mg/L, magnesium 37.23 mg/L, 5.59 mg/L, 5.95 mg/L, calcium 766.87 mg/L, 137.62 mg/L, 126.91 mg/L, sodium 146.62 mg/L, 17.82 mg/L, 10.73 mg/L, iron 12.82 mg/L, 1.89 mg/L, 1.72 mg/L, phosphorus 0.17 mg/L, 0.06 mg/L, 0.05 mg/L.

Title

Found 81 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 81 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 81 Documents
Search