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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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Extraction and characterization of liver oil from silky shark Anhar Rozi; Sugeng Heri Suseno; Agoes Mardiono Jacoeb
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 2 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Silky shark liver was 10-15% of its body mass and 50% of oil is contained in the liver. The aimed ofthis study was to determine heavy metal content, fatty acid profile on raw material, extraction of its oil, andparameter of oxidation. The method of heavy metal test stated on the SNI and fatty acid analysis referredto AOAC. The extraction was oven methode at 50, 60, 70, and 80°C in 8 hours. Cadmium (Cd) as thehighest heavy metal content with 0.88±0.01 ppm, SFA was 18.46% composed by palmitic acid dominantly(12.59%). The MUFA was 24.54 % with the highest oleic acid (17.86%). PUFA was 19.11 % that consist ofDHA (14.35%) as the most abundantly present while EPA was 1.50%. Shark liver oil which was extractedat 50°C had the highest yield (24.47%). The oxidation of silky shark liver oil extraction indicated the besttreatment at 50°C with peroxide value (PV), p-Anisidine value (p-AV), percentage of free fatty acid (% FFA),acid value (AV), and total oxidation (TOTOX) were 7.26±1.27 mEq/kg, 16.79±0.28 mEq/kg, 5.47±0.12%,10.88±0.25 mg KOH/kg, and 31.31±2.26 mEq/kg respectively.

Extraction by Dry Rendering Methode and Characterization Fish Oil of Catfish Viscera Fat by Product of Smooked Fish Processing Kamini Kamini; Pipih Suptijah; Joko Santoso; Sugeng Heri Suseno
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

AbstractThe catfish viscera fat, is cathfish processing by-products, has potential to be used as a source of rawmaterial for production of fish oil. This study aimed to analyze the value of proximate, heavy metal contentand fatty acid profile of catfish viscera fat (Pangasius hypopthalmus) and characterized fish oil extracted bydry rendering in various temperature and time than compared it to fish oil extracted by stove heating toobtain the best treatment. Proximate, heavy metal residue, and the fatty acid profile analysis were conductedfor characterizing catfish viscera fat. Fish oil extraction was conducted by dry rendering in varioustemperatures of 50, 60, 70, 80 °C for 1, 2, and 3 hours. Fish oil quality was determined by the chemicalcharacteristics i.e. PV, FFA, anisidin and TOTOX. The results of the study showed that fat content of catfishfat viscera was 88.19 %, the heavy metals content was below SNI standart to be consumed, and fatty acidprofile composition was SFA>MUFA>PUFA. The highest fatty acid content was oleic acid. The best fish oilquality was resulted on temperature extraction of 50°C for 2 hours with yield value, PV, FFA, anisidin, andTOTOX were 45.17 %, 2.77 meq/kg, 0.83 %, 2.86 meq/kg, 8.39 meq/kg respectively. This result was notsignificantly different with fish oil extracted by the stove heating expect for yield and PV were 80.11% and6.52 meq/kg, respectively.

Combination of Sardine and Shark Oil High Content of Omega-3 and Squalene Muhamad Musbah; Sugeng Heri Suseno; Uju Uju
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 1 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Sardine oil contain high concentration of EPA but low of DHA while shark is reverse. Shark oil high contain of DHA and squalene but low EPA. This research aim to fortify the quality of fish oil withomega-3 and squalen and improve the quality of fish oil. The combination of fish oil (sardine:shark) 1: 1, 1: 2, 1: 3, 1: 4, 2: 1, 3: 1 and 4:1 showed significant results on peroxide, anisidine, and total oxidation value, however free fatty acids analysis did not show the influence to the content value. The best oxidation parameters value werefound (sardine: shark) (1:4) with peroxide was 5.44±0.06 mEq/kg, anisidine was 8.3±0.72 mEq/kg and total oxidation was 19.27±0.7mEq/kg. Fatty acids profile between sardines and shark oil containedvarious SFA, MUFA and PUFA. Sardine oil which was added more to combination ratio will increase omega-3. Sample 1:4 had 43.16% squalene.

Sardine Fish Oil By Sentrifugation and Adsorbent for Emulsion Kristina Haryati; Sugeng Heri Suseno; Nurjanah Nurjanah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 1 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Sardine fish meal by-product contain eicosapentaenoic acid (EPA) and docosahexaenoic (DHA) and it can be made as emulsion. The purpose of this study were to determine the best fish oil emulsion by mixingthe oil phase (lecithin 3% and oil) and water phase (carboxymethyl cellulose/CMC 2% and fruit juice) and then stored until creaming, and the emulsion is analyzed their viscosity, pH, percent of stability and longseparation. Sardine oil is separated from the emulsion and tested oxidation parameters. The best emulsion was fish oil emulsion after refined without citric acid (RTS) with viscosity (2470.31 cP), pH (5.64), percent of stability (56.14%) and long separation (14 days). Primary and secondary oxidation parameters of RTS were FFA (14.87%), PV (14.43 meq/kg), AV (32.57 meq KOH/g), AnV (17.3 meq/kg), and Totox (46.16 meq/kg).

Purification of Sardine Fish Oil Through Degumming and Neutralization Stephanie Bija; Sugeng Heri Suseno; Uju Uju
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 1 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The quality of sardine fish oil can be improved by purification method through the step of degumming and neutralization. The aimed of this this study was analysis characteristic of crude sardin fish oil and determined the best method of purification. Degumming was carried out using 30% water and salt at concentration 5%, 8%, 10% b/v. Neutralization process using NaOH with 16°Be and bleaching using 5% Magnesol XL. All step of refining was done at 50°C, 60°C, 70°C, and 80°C. The result of analysis showed that sardine crude fish oil had 24.86% of palmitic acid as the highest fatty acid, heavy metal was not detected,dencity was 0.92 g/cm3 and viscocity was 51 cPs. The best treatment of purification method was degumming using 5% NaCl at 50°C with rendement 65.37±0.72%; free fatty acid (FFA) 0.38±0.03%; peroxide (PV) 1.07±0.12 mEq/kg; anisidine (p-AnV) 15.18±0.16 mEq/kg; total oxidation value (TOTOX) 17.31±0.39 mEq/kg; and clarity was 75.09± 1.20%.

Improving the Quality of Sardine Fish Oil by Degumming Using Sodium Cholride Solution Dian Prima Christiani Hulu; Sugeng Heri Suseno; Uju Uju
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 1 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The quality of fish oil is determined by some parameters such as primary and secondary grade oxidation, fatty acid profile and physical qualities which include viscosity, density, color and clarity. Sardine fish oil by-products of fish meal processing can be a source of polyunsaturated fatty acids (PUFAs), particularlyeicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Degumming is one of steps that can be carried out to improve the quality of sardine fish oil. The processing will help to reduce oxidation and eliminate the impurity of the oil that influence the quality of fish oil. The purpose of this study was to determine the effect of sodium chloride solution degumming on the quality of sardine fish oil to fulfill International Fish Oil Standard (IFOS). Fish oil purification was done by degumming of 5% H2O, followedby sodium chloride solution with ratio of fish oil and sodium chloride solution were 1:1; 1:3, and 1:5. The sodium chloride solution concentrations of 5% and 8% for 20, 30 and 40 minutes. The next steps after degumming process were followed by alkali neutralization and bleached by absorbent. The best treatmentwas at concentration of 5% sodium chloride solution, ratio fish oil with sodium chloride solution 1:1 on a long time degumming processed 20 minutes. The best quality of fish oil, according to IFOS, was resulted from the treatments combination of free fatty acid 0.21±0.00%, peroxide value 0.43±0.06 mEq/kg, anisidin value 2.22±0.04 mEq/kg and total oxidation 3.11±0.14 mEq/kg.

Effect of Oxidative Sardin Fish Oil for Food Utilization Pitria Andriyani; Tati Nurhayati; Sugeng Heri Suseno
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 2 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Sardine is an economic fish industry product in Indonesia. Sardin fish oil of fish meal by-product can be processed into ethyl ester as a food grade product. The purpose of this study were to determine the chemical and physical the best ethyl ester of Semirefined and refined oil from sardine fish meal by-products. Results showed that heavy metals detected was cadmium (Cd) value, i.e. 0.02 ppm. SFA content of crude oil sardines was 29.39% with palmitic acid (16.24%) as the predominant fatty acids. The MUFA content amounted to 14.87% with palmitic acid as the predominant fatty acid (5.76%). The PUFA content were 35.47% with DHA (17.07%) as the predominant fatty acid, while EPA amounted to 13.82%. Semirefined oil transformed into Semirefined ethyl ester oil was the best on oxidative and physical parameters. Oxidation process produced Semirefined ethyl ester with 1.50±0.00 mEq/kg peroxide value (PV), 0.90±0.15% fattyacids (% FFA), 5.46±0.32 mEq/kg Anisidin p-value (p-AV), 8.46±0.32 mEq/kg oxidation (TOTOKS), 62.15±0.27%T viscosity and and 5.65±0,26 cP clarity.

Characteristics of Sardin Fish Oil (Sardinella sp .) Resulted from Stratified Purification Dini Wulan Dari; Made Astawan; Sugeng Heri Suseno
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Fish oil production in Indonesia is not only directly sourced from fish raw materials, but also could beprocessed from by-products of canning and fish meal through purification process. The result of purificationwith one process was not satisfy yet for the parameter oxidation quality. Therefore, fish oil from by-productsof fish meal needs to be purified more intensively, such as stratified purification. The aim of this study wasto improve the quality of fish oil from by-product through stratified purification. The multilevel purificationof once purification (P1), twice purification (P2), and three times purification (P3) gives varying results onphysical properties, oxidation parameters, and fatty acid profiles. The color of the brightest fish oil was foundin sample P2, the lowest density was found in sample P3 (0.63 g /cm3), the highest yield was in P1 sample(44.42%), FFA was lowest in P3 sample (0.37%), The lowest PV was in the P1 sample (25.59 meq / kg),the lowest TOTOX was in the P1 sample (48.11 meq / kg), and the highest PUFA content in the fatty acidcomposition was found in sample P2 (37.02%). Purified sardine oil from by-products of fish meal conductedby three-stage purification, which parameters have met the criteria of IFOS 2014 standards, while for PV,AnV, and TOTOX parameters have met IFOMA standards.

Characteristic Squalene compounds Shark Liver Oil of home industry product in Pelabuhan Ratu Sri Ayu Insani; Sugeng Heri Suseno; Agoes Mardiono Jacoeb
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Omega-3, omega-6, omega-9 fatty acids and Squalene are active components of fish oil that arebeneficial to human health. Squalene is mostly contained in shark liver oil (Centrophorus sp.). The aimof this research was to determine the quality and characteristics of shark fish oil of household productionin Pelabuhan Ratu. The analyses performed were to determine fatty acid profile, primary and secondaryoxidation and characteristics of squalene contained in the shark liver oil. The fatty acid profile showedthat the dominant fatty acids of shark liver oil were oleic acid (28.22%), Eicosapentaenoic Acid (1.54%)and Docosahexaenoic Acid (4.78%). The results of primary and secondary oxidation measurement showedshark liver oil contained a high oxidation value of PV (17.73 mEg/kg), p-AV (29.32 mEg/kg), TOTOX(64.78 mEg/kg) and FFA (4.65%). The values of density and viscosity of the shark liver oil 0.91 g/cm3 and38.18 cPs. Clarity of shark liver oil at a wavelength of 450 nm was 84.98%. GC-MS chromatogram showedthat squalene peak appears at the retention time of 23.357 with a total area of 12.49% and its molecularweight was 410.391 g/mol.

APLIKASI KARAGENAN SEBAGAI CANGKANG KAPSUL KERAS ALTERNATIF PENGGANTI KAPSUL GELATIN Pipih Suptijah; Sugeng Heri Suseno; Kurniawati Kurniawati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 3 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia 15 (3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v15i3.21434

Karagenan merupakan polisakarida yang diekstrak dari rumput laut merah kelas Rhodophyceae yang dapat dimanfaatkan sebagai bahan baku material berbasis polisakarida salah satunya adalah cangkang kapsul keras. Tujuan penelitian ini adalah memanfaatkan karagenan sebagai bahan baku cangkang kapsul keras. Pembuatan cangkang kapsul keras dilakukan secara manual yaitu dengan pencelupan cetakan ke dalam larutan pembentuk kapsul. Formulasi larutan yang digunakan pada penelitian ini terdiri atas empat perlakuan yaitu karagenan konsentrasi 3%, 4%, 5%, dan 6%. Formulasi karagenan terbaik dilihat dari parameter spesifikasi cangkang kapsul, kadar air, dan waktu hancur kapsul. Karagenan yang digunakan dalam pembuatan cangkang kapsul keras mengandung kadar air sebesar 18,38%, abu 17,58%, sulfat 17,90%, dan viskositas 124 cP. Cangkang kapsul yang diperoleh memiliki spesifikasi panjang kapsul bagian badan 17,75-18,45 mm dan tutup 11,23-11,42 mm, diameter badan 7,19-7,44 mm dan tutup 7,357,69 mm, volume 0,63-68 mL, ketebalan 0,029-0,151 mm, berat kapsul 0,037-0,129 g. Konsentrasi karagenan secara signifikan berpengaruh terhadap waktu hancur dan viskositas larutan pembentuk cangkang kapsul, namun tidak berpengaruh terhadap kadar air cangkang kapsul. Formulasi terbaik terdapat pada cangkang kapsul dengan konsentrasi karagenan 5% yang memiliki viskositas sebesar 6.10010.333 cP, kadar air sebesar 17,43%, dan waktu hancur 20,59 menit.

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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