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All Journal Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Pengolahan Hasil Perikanan Indonesia Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Indonesian Journal of Chemistry Jurnal Perikanan Universitas Gadjah Mada Journal of Tropical Crop Science Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Pusat Inovasi Masyarakat Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Policy Brief Pertanian, Kelautan, dan Biosains Tropika Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Journal of Fisheries & Marine Bambu Laut: Jurnal Pengabdian Masyarakat

Sugeng Heri Suseno

2Departemen Teknologi Hasil Perairan, Fakultas Perikanan Dan Kelautan, Institut Pertanian Bogor Jalan Agatis Lingkar Kampus Akademik IPB Telepon 0251-8622915 Faks. 0251-8622916, Bogor 16680

Author-ID : 280074

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Social Sciences

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Study of Intercropping System and In Situ Organic Matter Application on Coffee Agroforestry at Citarum Watershed, West Java, Indonesia Kusnendi, Faizal Shofwan; Supijatno, Supijatno; Wachjar, Ade; Hidayat, Yayat; Suseno, Sugeng Heri
Journal of Tropical Crop Science Vol 7 No 02 (2020): Journal of Tropical Crop Science
Publisher : Department of Agronomy and Horticulture, IPB University

Agroforestry-based coffee is one of the conservation efforts to restore the damages at the Citarum watershed. Planting annual crops between coffee rows could potentially contribute income for the growers during the immature non-productive coffee growth. The aims of the research is to study the effect of various types of agroforestry models in the upstream Citarum watershed on the growth of coffee, and growth and yields of the intercrops. The research was conducted in September 2018 to June 2019 at the upstream Citarum watershed of Tarumajaya Subdistrict Kertasari, Bandung Regency, West Java, Indonesia. The research was arranged with a randomized block design with two factors. The first factor was the cropping system, i.e. coffee monoculture, coffee and corn, coffee and sweet corn, coffee and red beans, and coffee and habanero chili. The second factor was organic matter application, i.e. with and without application of in situ organic matter. The results of the research showed that coffee intercropped with habanero with application of in situ organic matter had the best vegetative growth, indicated by taller plants, more leaves, increased leaf P and Mg levels, and the maximum income from the intercrop. Coffee intercropped with corn with application of in situ organic matter had a maximum corn production but had the lowest income. Therefore, the model of coffee intercropped with habanero chili with application of in situ organic matter was the best model from several intercropping systems tested.

PEMANFAATAN LIMBAH IKAN SIDAT INDONESIA (Anguilla bicolor) SEBAGAI TEPUNG PADA INDUSTRI PENGOLAHAN IKAN DI PALABUHANRATU, KABUPATEN SUKABUMI RA Hangesti Emi Widyasari; Clara M Kusharto; Budy Wiryawan; Eko Sri Wiyono; Sugeng Heri Suseno
Jurnal Gizi dan Pangan Vol. 8 No. 3 (2013)
Publisher : Food and Nutrition Society of Indonesia

This research aims to analyze the nutritive value of flour head, liver powder and bone meal as by product of Indonesian eel (Anguilla bicolor) processing. Eel waste flour was made by using a thermal process in the drum dryer fish flouring mill PT. Carmelitha Lestari in Bogor, whereas proximate analysis for chemical tests were performed in the laboratory of Integrated Chemical Laboratory, IPB and direct observation was conducted in PT Jawa Suisan Indah, Palabuhanratu Sukabumi district in October 2012—April 2013. The nutritive value based on proximate analysis showed that head flour, liver flour, and bone flour contained protein 61.78%, 53.92%, and 41.01%; fat 15.55%, 27.28%, 13.07%; carbohydrate 11.48%; 14.96%, 8.13%; water 5.44%, 8.48%, 3.01%; ash 12.95%, 3.62%, 37.49%, and crude fiber 1.33%, 0.04%, 1.11%, respectively.

PEMANFAATAN ABU GOSOK DAN KHITOSAN SEBAGAI UPAYA PENINGKATAN MUTU DAN EFESIENSI PADA PENGOLAHAN AGAR-AGAR KERTAS DI PAMEUNGPEUK, GARUT JAWA BARAT Sugeng Heri Suseno
Jurnal Ilmu Pertanian Indonesia Vol. 11 No. 2 (2006): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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This study attempts to increase the quality and for production gelatinous paper that is by using ashes rub as a substitute for potassium hydroxide ( koh ) that serves as penjedal and khitosan to improve the quality of organoleptik from gelatin paper.The research obtained that treatment ashes rub 30 % and khitosan 0.6 % give the best results in the test gel strength compared to the, while in the color and texture not markedly dissimilar and control.

Pemanfaatan Asam Cuka, Jeruk Nipis (Citrus aurantifolia) dan Belimbing Wuluh (Averrhoa bilimbi) untuk Mengurangi Bau Amis Petis Ikan Layang (Decapterus spp.) Djoko Poernomo; Sugeng Heri Suseno; Agus Wijatmoko
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 7 No 2 (2004): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Petis ikan merupakan komoditi hasil pengolahan ikan yang biasa digunakan sebagai lauk pauk atau campuran makanan rakyat yang khas. Petis ikan memiliki pontensi yang sangat besar dalam pemasaran, namun ada masalah atau kendala pada petis ikan yaitu bau amis yang menyengat. Dalam penelitian ini dipelajari pengaruh penambahan asam-asam organik seperti jeruk nipis (Citrus aurantifolia), belimbing wuluh (Averrhoa bilimbi) dan asam cuka dengan konsentrasi berbeda terhadap pengurangan bau amis petis ikan (Decapterus spp.). Hasil dari penelitian ini menunjukan bahwa penambahan jeruk nipis dengan konsentrasi 15% cukup efektif untuk mengurangi bau amis petis ikan layang dan penambahan jeruk nipis ini tidak mempengaruhi zat gizi yang ada dalam petis ikan.Kata kunci: asam cuka, bau amis, belimbing wuluh, jeruk nipis, petis ikan

Pengaruh Penambahan Daging Lumat Ikan Nilem (Ostheocilus hasselti) pada Pembuatan Simping sebagai Makanan Camilan Sugeng Heri Suseno; Pipih Suptijah; Darma Sri Wahyuni
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 7 No 1 (2004): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan daging lumatan ikan nilem (Osteochilus hasselti) terhadap mutu produk simping. Hasil penggamatan organoleptik untuk penampakan, aroma, rasa, tekstur secara umum cenderung meningkat. Berdasarkan parameter organoleptik, perlakuan penmbahn daging lumat 15% memberikan nilai organoleptik tertinggi. Pada hasil uji proksimat diperoleh kenaikan kadar abu, air, dan kadar protein simping ikan.Kata kunci: Ikan Nilem (Ostheochilus hasselti) dan Simping

KARAKTERISTIK FISIKA KIMIA BAKSO DARI DAGING LUMAT IKAN LAYARAN (Istiophorus orientalis) Djoko Poernomo; Sugeng Heri Suseno; Bayu Prasetyo Subekti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 16 No 1 (2013): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Daging lumat biasanya digunakan sebagai bahan baku pembuatan surimi, dan produk turunannya sepertibakso ikan. Tujuan penelitian ini adalah untuk mengetahui karakteristik fi sika kimia gel daging lumat dan baksodari daging lumat ikan layaran serta membandingkan bakso hasil penelitian dengan bakso ikan komersial.Penelitian dilakukan dalam dua tahap, yaitu karakterisasi fi sika kimia dan organoleptikgel daging lumat danbaksonya. Gel daging lumat ikan memiliki karakteristik fi sik derajat putih;63,03%, daya ikat air56,44% dankekuatan gel 1469,45 gf. Kadar air 76,13%, abu 2,80%, protein 11,20%, lemak 0,80% dan karbohidrat 9,07%serta protein larut garam sebesar 4,66%, dan organoleptik sebagai berikut: uji lipat 5,uji gigit 7. Sementaraitu, bakso daging lumat ikan layaran memiliki karakteristik yaitu derajat putih, daya ikat air dan kekuatan gelsebesar 67,6%, 56,51% dan 755,65 gf serta uji lipat dan uji gigit yang bernilai 5 dan 7. Kadar air, abu, protein,lemak, karbohidrat, protein larut garam dan pH bernilai 71,18%, 1,39%, 8,37%, 1,19%,17,87%, 3,33% dan 5,82.

PROFIL ASAM LEMAK DAN ASAM AMINO GONAD BULU BABI isna kurniati afifudin; Sugeng Heri Suseno; Agoes Mardiono Jacoeb
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 1 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Bulu babi merupakan salah satu sumber daya hayati dengan tingkat keanekaragaman jenis yang tinggi di Indonesia. Tujuan penelitian ini adalah menentukan komposisi kimia (kadar air, abu, lemak, protein, karbohidrat), profil asam lemak dan asam amino pada gonad bulu babi Diadema setosum, Echinothrix calamaris dan Echinothrix diadema. Profil asam lemak ditentukan dengan gas kromatografi dan asam amino dengan HPLC. Hasil penelitian menunjukkan bahwa gonad bulu babi D. setosum, E. calamaris dan E. diadema mengandung asam lemak total masing-masing yaitu 60,37%, 58,35% dan 58,55%. Kandungan asam lemak tertinggi yaitu asam palmitat sebesar 18,44% pada gonad D. setosum, 16,65% pada gonad E. diadema dan 16,55% pada gonad E. calamaris. Tiga jenis gonad bulu babi ini mengandung asam lemak tak jenuh omega-3 sebesar (3,16-3,99)%, omega-6 (9,21-13,88)%, omega-9 (3,95-5,01)%, EPA (2,3-2,89)% dan DHA (0,38-0,73)%. Asam amino yang terkandung di dalam gonad bulu babi ini yaitu 15 jenis yang terdiri atas 8 jenis asam amino esensial dan 7 jenis asam amino non-esensial. Kandungan asam amino total pada D.setosum, E. calamaris dan E. diadema adalah 13,41%, 10,49% dan 10,72%.Kata kunci: Diadema setosum, Echinothrix calamaris, Echinothrix diadema, proksimat.

Refining of Mackerel Fish Oil from Fish Meal Processing Byproduct with Alkali Neutralization I Wayan Kukuh Feryana; Sugeng Heri Suseno; Nurjanah - -
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Fish oil neutralization with alkali was a common refining technique used to separate impurities and decrease oil oxidation parameters value. The purpose of this study were to analyze oxidation parameters and determine the best NaOH concentration treatment. The best NaOH concentration to neutralize mackerel fishmeal processing byproduct (Scomber japonicus) oil was 24oBe (17.87% NaOH) with 56.33±1.15% yield; peroxide value (PV) 5.60±0.42 meq/kg; p-Anisidine value (AnV) 14.31±0.15 meq/kg; percentage of free fatty acid (%FFA) 2.16±0.25%; acid value (AV) 4.30±0.49 mg KOH/kg and total oxidation value (TOTOX) 25.53±0.71 meq/kg.Keywords: fish oil, mackerel, neutralization

Fish oil quality of by-product (fish skin) from swangi fish La Ode Huli; Sugeng Heri Suseno; Joko - Santoso
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The skin of swangi fish is a potential fish skin to be produced for fish oil. The objectives of this research were aimed to determine the yield and the best quality of fish oil and also to compare fatty acid profile of the fish according to different extraction methods. Fish oil extractions were used by wet rendering method with extraction temperatures of 60, 70, 80, 90, 100°C for 20, 30, and 40 minutes. Fish oil quality was determined by the chemical oil characteristics i.e. PV, FFA, AV, anisidin, and TOTOX. Fatty acid profile was analyzed using gas chromatography (Shimadzu). The results of the study showed that the highest fish oil yield in each treatment was obtained extraction temperature of 60°C for 30 minutes with percentage of 0.33, (70°C for 30 minutes) 0.46, (80°C for 30 minutes) 1.23, (90°C for 20 minutes) 1.14 and (100°C for 20 minutes) 0.84. These values were lower compare to Bligh & Dyer and Soxhlet methods. Then, the best fish oil quality was resulted on temperature extraction of 60°C for 30 minutes with PV, FFA, anisidin, AV, and TOTOX were 9.17 meq/kg, 6.92%, 13,77 mg KOH/g, 0.86 meq/kg and 19.19 meq/kg, respectively. FUFA fatty acid compositions of swangi skin fish oil especially EPA and DHA in wet rendering method were gained 0.73% and 2.53%, respectively. These results were lower than Bligh & Dyer method which was consisted of 3.66% (EPA), and 13.29% (DHA) and also Soxhlet extraction method with value of EPA was 2.78% and DHA was 9.62%.Keywords: EPA, extraction temperature, DHA, fish oil quality, fish skin

The Effect of Addition Vitamin E on Catfish Oil Stability Clara Maria Kusharto; Mia Srimiati; Ikeu Tanziha; Sugeng Heri Suseno
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 3 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Unsaturated fatty acids contained oils which sensitive to oxidation caused by heat, light andoxygen. The oxidized oil known harmful to the body. One of the effort to prevent the oxidationprocess is by adding antioxidants stability of oil catfish and shelf life of the oil. The experimentalstudy was applied by adding vitamin E to the oil as much as 0.67 mg / g PUFA compared with thecontrol oil. Oil was stored with the Schaal Oven Test method, which are stored at a temperatureof 600C. The study showed that, based on the parameters of oxidation (free fatty acids, peroxidevalue, anisidin numbers, and the number of total oxidation), catfish oil were added vitamin Emore stabilized than the catfish oil without added vitamin E. The catfish fish oil in the form of softgell capsules added vitamin E could maintain stability in appropriate with IFOS up to 23 months.Keywords: Catfish oil, vitamin E, stability, Schaal Oven Test

Co-Authors . Dahri . Uju Ade Wachjar Adenia Cahyatie Aprillia Adha, As Syaffa Amalia Adi Supriyatno Agoes Mardiono Jacoeb Agus Wijatmoko Agus Yulianto Ahmad Khoirudin Rizkon Aji Hermawan Albarokah, Nurdiansyah Ali Suman Anhar Rozi Arafah, Purnama Ardina, Carissa Mutiara Arivai Santosae, Zacky As Syaffa Amalia Adha Bambang Riyanto Bayu Prasetyo Subekti berutu, fanny indah sari Budy Wiryawan Bustami Ibrahim cholil - anwar Clara M Kusharto Clara Maria Kusharto Clara Meliyanti Kusharto Danang Aria Nugroho Darma Sri Wahyuni Desi Listiana Dian Prima Christiani Hulu Didik Suhardjito Dini Wulan Dari Djoko Poernomo Dudu Abdulatip Eko Sri Wiyono Ema Hastarini Emy Mupid Faleh Setia Budi Fanni Al Fanany Farina Ekarini Fariz Pari, Rizfi Hanani Putri Yocinta Hanifah, Nur Inda Annisa'ul Haryati, Kristina Heryani, Heryani I Wayan Kukuh Feryana Ikeu Tanziha Irfan Gunawan Matondang Iriani Setyaningsih Irzal Effendi isna kurniati afifudin Isti'anah, Ismi Ita Srihastuti Joko Ahadi Priyanto Joko Santoso Joko Santoso Julian Franklin Soselisa Kamini Kamini Kamini Kamini Kamini Kamini, Kamini Kriswantriyono, Agit Kurniawati Kurniawati Kusnendi, Faizal Shofwan Kustiariyah Tarman Kustiariyah, Kustiariyah La Ode Huli Lia Sutiani Listiana, Desi Luh Putu Ratna Sundari MADE ASTAWAN Marhamah, Aulia Shofia Rahmatu MARIA BINTANG Maulana Ishak Mia Srimiati Miftahudin . Mubarokah, Ulfah Muhamad Musbah Muhammad Agung Sedayu N. Nurjanah Nancy Dewi Yuliana Nurjanah - - Nurjanah . Nurjanah Nurjanah Nurjannah, Farah Pipih Suptijah Pipin Supinah Pitria Andriyani Putri Julia Mizulni Putri, Silmiyah RA Hangesti Emi Widyasari Rachman, Sitti Hardiyanti Rakhmawati, Ida Ayu Iska Ramadhan, Muhamad Fauzi Ramadhan, Muhammad Anugerah Ramadhan, Rizki Tri Kurnia Resmi Rumenta Siregar Retno Asih Roni Nugraha Safira Rahma Fauzia Saiful Akhyar Lubis Salimah, Hafshah Aqidatun Sapta Raharja Setiawan, Jeffry Shafira Nurfadhila Sinta Triyanti Siti Rodliyatun Sitti Hardiyanti Rachman Sri Ayu Insani Sri Purwaningsih Stephanie Bija sudianto Sugeng Hari Wisodo Suhaima, Nurafi Razna Sumardjo Supijatno Syamsul Bahri Agus, Syamsul Bahri Syifa Aulia TATI NURHAYATI Tenny - Faradiba Titot Bagus Arifianto Tjondro, Tjondro Tri Wiji Nuraini Vivi Permata Sari Wahyu Ramadhan Widiarsyah, Farel Widodo Widodo Wini - Trilaksani Wulandari, Yulia Puspadewi Yane Regiyana, Yane Yonvitner -

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