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Karakteristik mutu dan keamanan ikan kembung (Rastrelliger sp) pada pasar domestik di DKI Jakarta Resmi Rumenta Siregar; Sugeng Hari Wisodo; Tri Wiji Nuraini; Sugeng Heri Suseno
Depik Vol 9, No 3 (2020): December 2020
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.9.3.17542

Mackerel (Rastrelliger sp) is one of small pelagic fish that contribute animal protein intake for local community, so its quality and safety prior to be considered and maintained as follows. In this study analyzes the quality attribute and food safety of mackerel throughout the distribution chain for domestic consumption in Jakarta Province were investigated, from the fish landing, fish auction, wholesale markets, restaurants, supermarkets, until traditional markets. Field observations were used during the investigation, by taking mackerel samples at each distribution chain and testing at the laboratories. Quality characteristics were done by organoleptic test and formaldehyde content were showed the safety level of each samples. The organoleptic parameters revealed that from 100% of samples were taken from fish landing, wholesale market and restaurant comply with Indonesian National Standart, while at the supermarkets and at traditional markets was 77,42%, and 64,78% respectively. This consequently led to an increase of formaldehyde hazardous materials that exhibit during the distribution chain (4 samples from wholesale markets, 6 samples from supermarkets, and 57 samples from traditional markets). The concentrations of formaldehyde in the positive samples at three location mentioned above from 1.0-5.4 ppm, 2.5-6.6 ppm, and 0.2 - 13.4 ppm respectively. Mackerel collected from local markets had lower level of quality and safety compared to those from other locations. Monitoring of using formaldehyde for fresh fish during distribution and marketing need to be conserned.Keywords:domestic, formaldehyde, organoleptic, Quality, Rastrelliger sp.ABSTRAKIkan kembung merupakan salah satu jenis ikan pelagis kecil yang banyak diminati oleh masyarakat DKI Jakarta sehingga mutu dan keamanannya menjadi salah satu prioritas penting yang perlu diperhatikan. Penelitian ini bertujuan untuk menganalisis mutu dan keamanan ikan kembung di sepanjang rantai distribusi untuk konsumsi domestik di wilayah Provinsi DKI Jakarta, mulai dari Pangkalan Pendaratan Ikan (PPI), Tempat Pelelangan Ikan (TPI), pasar grosir, restoran, pasar swalayan dan pasar tradisional. Metode penelitian yang digunakan adalah observasi lapang dengan melakukan pengambilan sampel ikan kembung pada setiap rantai distribusi dan pengujian di laboratorium. Karakteristik mutu diuji secara organoleptik dan keamanannya diuji dengan parameter kandungan formalin. Hasil penelitian menunjukkan bahwa persentase sampel yang memenuhi standar organoleptik (minimal 7) pada tahap pembongkaran, pasar grosir dan restoran adalah sebesar 100%, pada pasar swalayan dan pada pasar tradisional berturut-turut sebesar 77,42% dan 64,78%. Ikan kembung yang positif mengandung bahan berbahaya formalin masih ditemukan pada pasar grosir (4 sampel), dengan konsentrasi 2,5 – 6,6 ppm, pada pasar swalayan (6 sampel), dengan konsentrasi 1,0 – 5,4 ppm, dan pada pasar tradisional (57 sampel), dengan konsentrasi 0,2 – 13,4 ppm. Ikan kembung yang diambil dari pasar tradisional memiliki mutu dan keamanan yang lebih rendah dibandingkan dengan lokasi lainnya. Pengendalian terkait penggunaan bahan berbahaya formalin pada ikan segar selama distribusi dan pemasaran terutama pada pasar tradisional perlu ditingkatkan.Kata kunci:domestik,formalin,organoleptik, mutu, Rastrelliger sp.

Ekstraksi dan karakterisasi minyak dari kulit ikan patin (Pangasius hypophthalmus) Nurjanah .; Sugeng Heri Suseno; Titot Bagus Arifianto
Depik Vol 3, No 3 (2014): Desember 2014
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.3.3.2152

Catfish is playing an important role in aquaculture production; it is one of the primary commodities of inlandfisheries industry. Catfish meat has a yield of 49% and resulted in 51% of waste products. Thus catfish waste product has potency as source of fish oil which riches of omega-3. The Purpose of this study was to evaluate the suitable extaction method to obtain the high quality of fish oil from catfish skin. Based on the oxidative quality analysis data obtained extraction temperature of 60°C gives the best quality of fish oil with parameters such as peroxide value, free fatty acid, p-anisidine value, acid value and total oxidation of 38 meq/kg, 0.45%, 107,5 meq/kg, 895 mg KOH/kg and 187.5, respectively. The best yield was 18.75% which was obtained at extraction temperature of 75 °C. It was concluded that best extraction at 60°C, for 30 minutes, with solvent and sample ratio 1:1.

Ekstraksi dan karakterisasi minyak dari kulit ikan patin (Pangasius hypophthalmus) Nurjanah .; Sugeng Heri Suseno; Titot Bagus Arifianto
Depik Vol 3, No 3 (2014): Desember 2014
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.3.3.2152

Catfish is playing an important role in aquaculture production; it is one of the primary commodities of inlandfisheries industry. Catfish meat has a yield of 49% and resulted in 51% of waste products. Thus catfish waste product has potency as source of fish oil which riches of omega-3. The Purpose of this study was to evaluate the suitable extaction method to obtain the high quality of fish oil from catfish skin. Based on the oxidative quality analysis data obtained extraction temperature of 60°C gives the best quality of fish oil with parameters such as peroxide value, free fatty acid, p-anisidine value, acid value and total oxidation of 38 meq/kg, 0.45%, 107,5 meq/kg, 895 mg KOH/kg and 187.5, respectively. The best yield was 18.75% which was obtained at extraction temperature of 75 °C. It was concluded that best extraction at 60°C, for 30 minutes, with solvent and sample ratio 1:1.

Karakteristik mutu dan keamanan ikan kembung (Rastrelliger sp) pada pasar domestik di DKI Jakarta Resmi Rumenta Siregar; Sugeng Hari Wisodo; Tri Wiji Nuraini; Sugeng Heri Suseno
Depik Vol 9, No 3 (2020): December 2020
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.9.3.17542

Mackerel (Rastrelliger sp) is one of small pelagic fish that contribute animal protein intake for local community, so its quality and safety prior to be considered and maintained as follows. In this study analyzes the quality attribute and food safety of mackerel throughout the distribution chain for domestic consumption in Jakarta Province were investigated, from the fish landing, fish auction, wholesale markets, restaurants, supermarkets, until traditional markets. Field observations were used during the investigation, by taking mackerel samples at each distribution chain and testing at the laboratories. Quality characteristics were done by organoleptic test and formaldehyde content were showed the safety level of each samples. The organoleptic parameters revealed that from 100% of samples were taken from fish landing, wholesale market and restaurant comply with Indonesian National Standart, while at the supermarkets and at traditional markets was 77,42%, and 64,78% respectively. This consequently led to an increase of formaldehyde hazardous materials that exhibit during the distribution chain (4 samples from wholesale markets, 6 samples from supermarkets, and 57 samples from traditional markets). The concentrations of formaldehyde in the positive samples at three location mentioned above from 1.0-5.4 ppm, 2.5-6.6 ppm, and 0.2 - 13.4 ppm respectively. Mackerel collected from local markets had lower level of quality and safety compared to those from other locations. Monitoring of using formaldehyde for fresh fish during distribution and marketing need to be conserned.Keywords:domestic, formaldehyde, organoleptic, Quality, Rastrelliger sp.ABSTRAKIkan kembung merupakan salah satu jenis ikan pelagis kecil yang banyak diminati oleh masyarakat DKI Jakarta sehingga mutu dan keamanannya menjadi salah satu prioritas penting yang perlu diperhatikan. Penelitian ini bertujuan untuk menganalisis mutu dan keamanan ikan kembung di sepanjang rantai distribusi untuk konsumsi domestik di wilayah Provinsi DKI Jakarta, mulai dari Pangkalan Pendaratan Ikan (PPI), Tempat Pelelangan Ikan (TPI), pasar grosir, restoran, pasar swalayan dan pasar tradisional. Metode penelitian yang digunakan adalah observasi lapang dengan melakukan pengambilan sampel ikan kembung pada setiap rantai distribusi dan pengujian di laboratorium. Karakteristik mutu diuji secara organoleptik dan keamanannya diuji dengan parameter kandungan formalin. Hasil penelitian menunjukkan bahwa persentase sampel yang memenuhi standar organoleptik (minimal 7) pada tahap pembongkaran, pasar grosir dan restoran adalah sebesar 100%, pada pasar swalayan dan pada pasar tradisional berturut-turut sebesar 77,42% dan 64,78%. Ikan kembung yang positif mengandung bahan berbahaya formalin masih ditemukan pada pasar grosir (4 sampel), dengan konsentrasi 2,5 – 6,6 ppm, pada pasar swalayan (6 sampel), dengan konsentrasi 1,0 – 5,4 ppm, dan pada pasar tradisional (57 sampel), dengan konsentrasi 0,2 – 13,4 ppm. Ikan kembung yang diambil dari pasar tradisional memiliki mutu dan keamanan yang lebih rendah dibandingkan dengan lokasi lainnya. Pengendalian terkait penggunaan bahan berbahaya formalin pada ikan segar selama distribusi dan pemasaran terutama pada pasar tradisional perlu ditingkatkan.Kata kunci:domestik,formalin,organoleptik, mutu, Rastrelliger sp.

Antioxidant Activity and Potential Bioactive Peptides from Skin Protein Hydrolysate of Yellowfin Tuna (Thunnus albacares) Sitti Hardiyanti Rachman; Joko Santoso; Sugeng Heri Suseno
Jurnal Ilmiah Perikanan dan Kelautan Vol. 15 No. 2 (2023): 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.v15i2.41625

Highlight Research Immersion of tuna skin using NaHCO3 at low temperatures effectively reduces the fat content. The DH value, MW, and amino acid composition are in line with the antioxidant activity of tuna skin hydrolysate. The ABTS method showed the highest antioxidant activity in tuna skin hydrolysate. FPH of tuna skin shows functional group characteristics and amino acid composition that are similar to collagen hydrolysate products. FPH of tuna skin has the potential as a source of antioxidants, ACE inhibitors, and antifibrinolytics. Abstract The tuna fillet industry produces abundant skin by-products with high protein, which has the potential as a raw material for fish protein hydrolysate (FPH) for a source of bioactive peptides. Exploration of bioactive peptides from fish skin is generally from hydrolyzed gelatin and collagen. The study aimed to produce FPH directly from tuna skin as an antioxidant and identify potential bioactive peptides. The research began by defatting using multiple concentrations of NaHCO3 and immersion times. The defatted fish skin was produced as FPH by enzymatic hydrolysis method using different papain enzyme concentrations and hydrolysis times. The selected treatments were assessed for antioxidant activity and bioactive peptides. The results showed that the defatting process using a 0.50% NaHCO3 for 30 minutes generated the highest reducing fat content in value was 80.53%. Using papain enzyme gave a significant effect on the DH of FPH, with value was 29.72-67.64%. Therefore, FPH obtained from different concentrations for 4 hours was chosen to characterize the antioxidant activity and bioactive peptide. Hydrolysis using 5% enzyme papain showed the highest antioxidant activity of DPPH, ABTS, and reducing power with values of 0.965 mg/mL, 0.495 mg/mL, and 0.415 absorbances, respectively. FPH possesses a molecular weight of 10.15-48.50 kDa. Functional groups detected were amides A, B, I, II, and III. Glycine, proline, and arginine became amino acids dominant of FPH. Based on the diversity of biopeptide compounds, several biological function candidates were detected, namely antioxidants, ACE inhibitors, and antifibrinolytics which have the potential to be used as nutraceutical products.

Kandungan Proksimat Mayones dengan Variasi Minyak Ikan Patin (Pangasius hypopthalmus) dan Minyak Jagung Putri Julia Mizulni; Ema Hastarini; Sri Purwaningsih; Sugeng Heri Suseno
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 18, No 1 (2023): Juni 2023
Publisher : Politeknik - Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v18i1.844

Industri pengolahan ikan patin selama ini menghasilkan hasil samping yang tidak termanfaatkan dengan baik sehingga perlu dilakukan inovasi dalam memanfaatkan hasil samping, salah satunya yaitu mengolahnya menjadi minyak ikan. Pembuatan mayones dilakukan dengan mencampurkan minyak ikan dan minyak jagung dengan perlakuan yang diberikan yaitu konsentrasi minyak ikan dan minyak jagung yang berbeda. Penelitian ini bertujuan menganalisis kandungan gizi mayones secara proksimat serta menentukan formulasi terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Faktorial dengan dua faktor, yaitu perbedaan konsentrasi penambahan minyak ikan dan jenis minyak ikan yang digunakan (belly dan trimming). Rasio penggunaan minyak ikan : minyak jagung yang digunakan terdiri atas empat formula, yaitu 45:55; 40:50; 35:65; dan 30:70 dari total minyak 65%. Hasil penelitian menunjukkan bahwa komposisi proksimat mayones yang dibuat menggunakan minyak jagung yang dicampur dengan minyak ikan (belly dan trimming) dalam berbagai konsentrasimemberikan pengaruh terhadap air, abu, lemak, dan protein berturut-turut yaitu 8,60-16,26%, 1,23- 1,53%, 69-90-77,63%, dan 3,94-5,11% dan hampir seluruh parameter memenuhi SNI 4473-2018. Abstract The catfish processing industry has so far produced by-products that have not been utilized properly, so it is necessary to innovate in utilizing by-products, one of which is processing them into fish oil. Making mayonnaise is done by mixing fish oil and corn oil with the treatment given, namely different concentrations of fish oil and corn oil. This study aims to analyze the nutritional content of mayonnaise proximately and determine the best formulation. This research used a completely randomized design (CRD) factorial with 2 factors, namely differences in the concentration of the addition of fish oil and the type of fish oil used (belly and trimming). The ratio of the use of fish oil: corn oil used consists of 4 formulas, namely 45:55; 40:50; 35:65; and 30:70 of the total 65% oil. The results showed that the proximate composition of mayonnaise made using corn oil mixed with fish oil (belly and trimming) in various concentrations had an effect on water, ash, fat and protein, respectively 8.60 –16.26%, 1.23–1.53%, 69-90–77.63%, and 3.94–5.11% and almost all parameters meet SNI standards.

Profil asam lemak minyak dari jeroan ikan nila dan mas dengan rasio pelarut yang berbeda: Fatty acid profiles of fish oil from tilapia and carp with different solvent ratio Sugeng Heri Suseno; Rizfi Fariz Pari; Bustami Ibrahim; Rizki Tri Kurnia Ramadhan; Desi Listiana; Farah Nurjannah; As Syaffa Amalia Adha
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 3 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26 (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.v26i3.45781

Extraction of fish oil from the by-products of tilapia and carp can be achieved using an appropriate extraction process. The purpose of this study was to determine the proportion of acetone and fish oil solvents in relation to the oxidation parameters, iodine number, and concentration profile of omega-3 fatty acids present in tilapia and goldfish oil. This study utilized a completely randomized design, in which the treatment ratios of acetone and oil solvent were varied as 3:1, 4:1, 5:1, 6:1, and 7:1 (v/v). The following parameters were examined: the chemical composition, free amino acids, acid value, peroxide value, p-anisidine, total oxidation, iodine value, and fatty acid profile.The omega-3 levels in tilapia and carp were 1.20% and 1.53%, respectively. An Iodine Number Test was employed to identify the most effective solvent treatment, revealing a 5:1 (v/v) ratio as the optimal solution. The increase in the value of omega-3 in tilapia oil amounted to 1.76%, whereas that in carp oil increased from 0.78% to 2.96%, resulting in an average increase of 2.31%.

Detection of Lard in Animal Fat Mixtures Using ATR-FTIR Fingerprint and SPME-GC/MS-Based Volatilomics Putri, Silmiyah; Budi, Faleh Setia; Suseno, Sugeng Heri; Heryani, Heryani; Ramadhan, Muhamad Fauzi; Regiyana, Yane; Yuliana, Nancy Dewi
Indonesian Journal of Chemistry Vol 24, No 5 (2024)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijc.90240

This study aims to detect the presence of lard in several halal animal fats (beef, chicken, and goat fat) based on their infrared fingerprint and volatile compound profile (volatilomics). A mixture of fat samples obtained from halal animals and lard at different concentrations (0, 20, 40, 60, and 80%, v/v) were subjected to attenuated total reflection-Fourier transformed infrared spectroscopy (ATR-FTIR) and solid phase microextraction coupled to gas chromatography-mass spectrometry (SPME-GC/MS) analysis, respectively. The data was processed using orthogonal projection to the least square–discriminant analysis (OPLS-DA). The results showed that ATR-FTIR could only identify the presence of lard in chicken fat up to the lowest concentration used in this study (10%) but failed in other fat samples. SPME-GC/MS detected the presence of lard in all animal fats up to the lowest concentration added (10%). The results of this study revealed that the volatilomics technique had more potential to be developed as a basis for the rapid detection of halal and non-halal animal fat than the infrared fingerprint. This study also emphasized that markers of non-halal animal fats can be different when the same fats are added to different food products.

Penapisan senyawa bioaktif antibakteri fungi laut endofit asal Pulau Buton Sulawesi Tenggara: Screening bioactive compounds of marine endophytic fungi as antibacteria from Buton Island, Southeast Sulawesi Isti'anah, Ismi; Tarman, Kustiariyah; Suseno, Sugeng Heri; Nugraha, Roni; Effendi, Irzal
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 27 No 7 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(7)
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.v27i7.50489

Marine endophytic fungi harbor inherent bioactive chemicals that exhibit antimicrobial, antitumor, antiviral, anticancer, and anti-inflammatory properties. The aim of this study was to assess the capability of bioactive chemicals found in endophytic marine fungi to prevent the growth of the harmful bacterium Vibrio harveyi. This research was carried out using a series of procedures, including isolation, selection, antagonistic testing, extraction of active compounds, and antibacterial testing. The process of isolating and selecting endophytic marine fungi was conducted on seaweed and mangrove samples obtained from Buton Island, Southeast Sulawesi. This was performed using Potato Dextrose Agar (PDA). 35 isolates were subjected to antagonistic testing against the pathogenic bacterium V. harveyi, which led to the formation of clear zones with sizes ranging from 2 mm to 21 mm. Extraction was conducted using a maceration technique with ethyl acetate as the solvent. The resulting extract was then concentrated using a rotary evaporator. The extract derived from the marine fungus Aspergillus terreus (WB 1-2) showed the largest inhibitory zone, measuring 21.8±0.3 mm, when tested at a dosage of 2 mg/mL. The diameter of the inhibitory zone of the A. terreus extract was greater than that of the positive control, chloramphenicol (19 mm). These findings suggest that the marine endophytic fungus A. terreus can be used as a natural antibacterial agent to inhibit the growth of infections in aquaculture.

Caudal Keel Tuna Sebagai Sumber Bahan Baku Baru Minyak Ikan: Pengaruh Suhu Dan Waktu Ekstraksi berutu, fanny indah sari; Suseno, Sugeng Heri; Ramadhan, Wahyu
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 19, No 2 (2024): Desember 2024
Publisher : Politeknik - Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v19i2.1064

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