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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 : Fakultas Perikanan dan Kelautan 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 : Fakultas Perikanan dan Kelautan 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

Potential of Chitosan from Mangrove Snail Shells (Telescopium sp.) in Body Scrub Formulation Sihombing, Kevin Andreas; Hasan, Bustari; Sidauruk, Santhy Wisuda
Aquatic Life Sciences Volume 2 Issue 1
Publisher : ETFLIN Publishing House

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58920/aqlis0201340

Mangrove snails (Telescopium sp.) are a potential source of chitin-rich shells, which can be converted into chitosan with antimicrobial, humectant, and natural thickening properties suitable for cosmetic applications. This study aimed to evaluate the effect of varying chitosan concentrations on the quality and shelf life of body scrubs and to identify the optimal concentration for formulation. An experimental approach was employed, assessing chitosan characteristics (yield, moisture content, ash content, nitrogen content, and degree of deacetylation) and product quality parameters (homogeneity, humectant capacity, viscosity, adhesiveness, spreadability, pH, total bacterial count, and total fungal count) over a 30-day storage period. Chitosan derived from mangrove snail shells showed a yield of 9.91%, with 6.10% moisture, 6.34% ash, 6.57% nitrogen, and 67% degree of deacetylation. The 2% chitosan formulation yielded the best results, with favorable humectant capacity (94.75%), viscosity (3746.05 cps), adhesiveness (6.12 s), spreadability (6.52 cm), pH (6.38), and low microbial counts (10³ CFU). Chitosan’s antimicrobial activity contributed to maintaining product quality and safety throughout the 30-day shelf life.

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 : Fakultas Perikanan dan Kelautan 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 : Fakultas Perikanan dan Kelautan 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

STATUS MUTU MIKROBIOLOGIS KIMIA DAN SENSORIS IKAN ASIN KERING YANG DI PASARKAN DI PASAR IBUH KOTA PAYAKUMBUH Azura, Asyifa Siti; Hasan, Bustari; Iriani, Dian
OCTOPUS: JURNAL ILMU PERIKANAN Vol. 14 No. 1 (2025): OCTOPUS
Publisher : Universitas Muhammadiyah Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26618/krcrsv73

Pengawasan mutu ikan asin, terutama setelah pengolahan atau sewaktu penyimpanan dan pemasaran merupakan aspek yang sangat penting untuk menjamin agar produk tidak terkontaminasi mikroba pembusuk maupun patogen yang dapat memperpendek masa simpan produk dan membahayakan kesehatan konsumen. Penelitian ini ditujukan untuk mengevaluasi status mutu mikrobiologis, kimia dan sensoris ikan asin kering yang dipasarkan di Pasar Ibuh Kota Payakumbuh. Metode yang digunakan dalam penelitian ini adalah metode survey dan teknik pengambilan sampel menggunakan metode purporsive sampling. Nilai rata rata angka lempeng total ikan asin kering yang dipasarkan di Pasar Ibuh Kota Payakumbuh berkisar antara 5,8x104 sampai 6,9 x104 koloni/g, total halofik antara 3,1x104 sampai 3,8 x104 koloni/g, nilai TBA berkisar antara 0,8 sampai 1,0 mg MDA/kg, dan nilai sensori secara keseluruhan untuk kriteria kenampakan, tekstur, bau dan rasa berkisar antara 7,5 sampai 7,8. Secara umum total ALT, halofilik, TBA dan sensori ikan asin kering yang dipasarkan di Pasar Ibuh Kota Payakumbuh memenuhi batas standar yang telah ditetapkan oleh SNI. Secara umum total ALT,Halofilik, TBA dan Sensori ikan asin kering yang di pasarkan di pasar ibuh kota payakumbuh berbeda berdasarkan jenis, asal produk dan umur ikan saat di produksi.

Biochemical Processes of Chlorella vulgaris and Their Impact on Chlorophyll Quality and Antioxidant Properties Iriani, Dian; Feliatra; Hasan, Bustari; Karnila, Rahman; Chaiyanate, Nittaya; Rozi
Jurnal Ilmiah Perikanan dan Kelautan Vol. 17 No. 1 (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.vi.61083

Graphical Abstract Highlight Research Chlorella indigenous from waters of Rokan River estuary was identified. The using of 4 chemicals KNO3, KH2PO4, MgSO4.7H2O and FeSO4.7H2O can reduce production cost and obtain an optimal medium formulation. The manipulated media was obtained can replace the commercial media of Chlorella Chlorella vulgaris contains high antioxidant activity. Abstract Chlorella is a microalga that is rich in chlorophyll and antioxidants so it has the potential to be a functional food or health supplement; however, the quality of Chlorella depends on the nutrient composition in cultivation. The research aimed to evaluate the effect of different formulations in Chlorella cultivation on the content of chlorophyll a, chlorophyll b, total chlorophyll, carotenoids and antioxidants. Furthermore, to analyse the profile of amino acids, fatty acids and secondary metabolism in the best formulation. The experimental design used was a non-factorial Completely Randomized Design (CRD) with 5 formulations in Chlorella cultivation: F-1, F-2, F-3, F-4, and F-5 by manipulating the use of 4 chemicals: KNO3, KH2PO4, MgSO4.7H2O and FeSO4.7H2O. The data obtained were analyzed descriptively and analysis of variance (ANOVA). The results showed that F-2 treatment with the use of 1.50 KNO3, 1.25 KH2PO4, 1 MgSO4.7H2O and 0.0498 FeSO4.7H2O (g/L) was the best treatment with the content of chlorophyll a 38.19 μg/mL, chlorophyll b 41.45 μg/mL, total chlorophyll 79.65 μg/mL, carotenoids 0.08 μg/mL, and antioxidants activity 49.52 mg/L (strong) which is the same as the F-1 treatment. In addition, Chlorella cultivated with the F-2 formula has 17 amino acid profiles with a total of 301.52 mg/g, 7 fatty acids 84.32 mg/g, and secondary metabolites, namely alkaloid 109.471 mg/L, flavonoid 82.111 mg/L, saponin 1342.222 mg/L, tannin 411,591 mg/L, and phenolic 151.889 mg/L. Therefore, the F-2 formulation can be developed for large-scale Chlorella cultivation and applied as a health supplement.

INOVASI PENGOLAHAN OTAK-OTAK IKAN PATIN PADA UMKM â€œAHMADI KULINERâ€ Iriani, Dian; Hasan, Bustari; Alfajriey, Rayhand; Ramadhan, Tengku Rahmat; Zein, Fauzan Fadilah; Sidik, Fawwaz Afifah; Berkhaty, Ayang Putri; Ananda, Dea; Maulani, Iffah; Rinanda, Khairunnisa Yulia; Yustiani, Maulida
Jurnal Abdi Insani Vol 10 No 4 (2023): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v10i4.1259

Ahmadi Culinary MSME is one of the MSMEs in Pulau Lawas Village, Bangkinang District, Kampar which has great potential in developing local community businesses by utilizing catfish which is the mainstay fish of this Regency. The aim of this activity is to help Ahmadi Culinary MSME partners in Pulau Lawas village by providing training in innovation in developing new products made from catfish in the form of grilled fish cake (otak-otak ikan) as a healthy food. The method used in this activity was counseling about the benefits of consuming fish meat and continued with training in making grilled fish cake as a new innovation in developing healthy snack products. Before the activity is carried out, participants who are MSME partners fill out a questionnaire (Pre-test) and are asked for their opinion about the product that has been made (Post-test). Data collection was carried out qualitatively and discussed in accordance with the literatures. The outreach and training activities at Ahmadi Culinary MSME ran successfully where participants were very enthusiastic about innovating to develop new products made from local ingredients in the form of grilled fish cake as a healthy snack. The increasing in partners' knowledge is 85% from initially not understanding enough, to being very understanding and able to make its product with attractive shapes, good taste and good packaging. By developing grilled fish cake products, it is hoped that partners can expand the marketing area, not only in areas around villages and districts but also up to the provincial level and even the national level. So with innovation in the development of new products in the form of grilled fish cake, Ahmadi Kuliner MSME partners can add new culinary variants, which are expected to increase the economic income of partner members.

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