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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

Published : 67 Documents Claim Missing Document

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Purification of Kurisi (Nemipterus nematophorus) Fish Oil Derived from Surimi Processing Products Suseno, Sugeng Heri; Ramadhan, Muhammad Anugerah; Albarokah, Nurdiansyah
Jurnal Ilmu Pertanian Indonesia Vol. 31 No. 1 (2026): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.31.1.186

Kurisi fish oil is a promising omega–3 fatty acid source, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). In Indonesia, this oil is commonly obtained from a surimi processing industry product. It is predominantly utilized as an additive in animal feed due to its failure to meet the quality standards required for human consumption. Therefore, purification is essential to enhance its quality and broaden its potential applications as a food–grade oil. This study evaluated the effectiveness of two purification methods: (A) a three–step process involving degumming, neutralization, and bleaching; and (A+), which includes winterization following the A process. The study commenced with the characterization of crude kurisi fish oil, followed by applying both purification techniques. Quality parameters analyzed included free fatty acids (FFA), peroxide value (PV), acid value (AV), p–anisidine value (p–AnV), total oxidation value (totox), and fatty acid composition. The results indicated that both purification methods significantly reduced oxidative degradation indicators. Notably, the A+ method yielded the most favorable results, achieving a polyunsaturated fatty acid (PUFA) content of 33.69% and demonstrating superior oxidative stability. These findings suggest that the A+ purification method effectively enhances the quality of kurisi fish oil, supporting its potential use as a functional food ingredient. Keywords: kurisi fish oil, omega–3, oxidation, fish oil purification, winterization

Antioxidant Activity and Potential Bioactive Peptides from Skin Protein Hydrolysate of Yellowfin Tuna (Thunnus albacares) Rachman, Sitti Hardiyanti; Santoso, Joko; Suseno, Sugeng Heri
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.

PROFIL ASAM LEMAK DAN KESTABILAN PRODUK FORMULASI MINYAK IKAN DAN HABBATUSSAUDA Suseno, Sugeng Heri; nurjanah, - -; Faradiba, Tenny -
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 16 No. 2 (2013): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Minyak ikan dan minyak habbatussauda saat ini banyak digunakan untuk meningkatkan kecerdasandan mencegah berbagai penyakit. Tujuan penelitian ini adalah menentukan karakteristik dan kestabilanproduk kombinasi minyak ikan dan habbatussauda. Formulasi kombinasi minyak ikan dan habbatussaudayaitu sebesar 1:1, 3:1, 5:1, dan 7:1. Analisis profi l asam lemak menunjukkan bahwa minyak ikan didominasioleh EPA dan DHA, sedangkan komponen utama minyak habbatussauda adalah asam oleat dan asamlinoleat. Minyak habbatussauda memiliki aktivitas antioksidan sebesar 551,17 mM AEAC, sedangkanminyak ikan sebesar 61,15 mM AEAC. Formulasi terbaik berdasarkan uji FFA, bilangan peroksida, dananisidin adalah formulasi 1:1 dengan nilai masing-masing 1,68%, 26,67 meq/kg dan 13,65 meq/kg. Hasilterbaik berdasarkan uji kestabilan adalah produk kombinasi 3:1 dengan nilai FFA terendah hingga harike-9 sebesar 5,94%, sedangkan untuk uji organoleptik adalah formulasi 7:1, paling disukai panelis karenamemiliki warna yang paling cerah.Kata kunci: anisidin, kestabilan, organoleptik, peroksida

ANALISIS KEKUATAN GEL (GEL STRENGTH) PRODUK PERMEN JELLY DARI GELATIN KULIT IKAN CUCUT DENGAN PENAMBAHAN KARAGINAN DAN RUMPUT LAUT suptijah, pipih -; Suseno, Sugeng Heri; anwar, cholil -
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 16 No. 2 (2013): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

AbstrakPermen jelly merupakan permen bertekstur kenyal dengan penambahan komponen hidrokoloid,misalnya agar, gum, pektin, pati, karaginan, gelatin, dan lain-lain yang digunakan untuk modifi kasitekstur sehingga menghasilkan produk yang kenyal. Penelitian ini bertujuan menentukan kekuatan gel (gelstrength) dan formulasi terbaik dari permen jelly yang berasal dari gelatin kulit ikan cucut dan karaginan.Metode analisis yang digunakan, meliputi analisis proksimat, pH, rendemen, viskositas, analisis sensori,dan kekuatan gel. Konsentrasi asam asetat terbaik dalam pembuatan gelatin adalah 0,1 N dan formulasipermen jelly terbaik terdapat pada permen jelly yang dibuat dari gelatin 1,75% dan karaginan 3,50% denganmenghasilkan kekuatan gel 169,35 N/cm2.Kata kunci: gelatin, ikan cucut, kekuatan gel (gel strength), permen jelly

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 Suseno, Sugeng Heri; Pari, Rizfi Fariz; Ibrahim, Bustami; Ramadhan, Rizki Tri Kurnia; Listiana, Desi; Nurjannah, Farah; Adha, As Syaffa Amalia
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%.

Konsumsi minyak ikan lele (Clarias gariepinus) yang diperkaya omega 3 memperbaiki low density lipoprotein (LDL) dan kolesterol total pada lansia Srimiati, Mia; Kusharto, Clara Meliyanti; Tanziha, Ikeu; Suseno, Sugeng Heri
Jurnal Gizi dan Pangan Vol. 12 No. 2 (2017)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

The objective of this study was to analyze the effect of catfish oil supplementation on the LDL and total cholesterol levels in the elderly. Experimental design with randomized controlled trial (RCT) was used in this study. Subjects were divided into two groups, the first group (A1) was given catfish oil 1,000 mg per day, while the second group (A2) was not given the oil, it was called a control. The lipid profile measurement was performed before and after the intervention. Catfish oil consumed daily by treatment group for 60 days and then the effect on the lipid profile was evaluated. Total cholesterol and LDL in the two groups did not differ significantly. However, total cholesterol and LDL cholesterol of the treatment group had lower scores than the control group. In addition, the LDL levels in the treatment group were below maximum level, or maybe normal. The LDL and total cholesterol in the control group increased significantly (p<0.05), while in the treatment group was not significant. It might be due to enhancement of the consumption of the subject for 60 days. Thus, catfish oil enriched with omega 3 could inhibit the rate of enhancement of the LDL and total cholesterol.

sebagai, pada Pemberdayaan Kelompok Pengolah Ikan Asap Prigi, Trenggalek Melalui Pelatihan Aplikasi Kitosan sebagai Biopreservasi pada Ikan Asap Suseno, Sugeng Heri; Albarokah, Nurdiansyah; Hartono, Arief; Kustiariyah, Kustiariyah; Miftahudin, Miftahudin; Arafah, Purnama; Setiawan, Jeffry; Kamini, Kamini; Salimah, Hafshah Aqidatun
Jurnal Pusat Inovasi Masyarakat Vol. 7 No. 2 (2025): Oktober 2025
Publisher : Direktorat Pengembangan Masyarakat Agromaritim, Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jpim.7.2.241-250

A training program on the application of chitosan as a natural coating agent for smoked fish products was conducted for the Smoked Fish Processing Group at the Mushola Bukit Salam Rest Area, Prigi Village, Trenggalek Regency. The objective of this training was to enhance participants' knowledge and skills in utilizing chitosan as a natural preservative to extend shelf life and improve the quality of smoked fish. The training activities included interactive lectures, practical demonstrations on the preparation of chitosan solution, and evaluations comparing the shelf life of treated and untreated smoked fish products. Observational results indicated that smoked fish coated with chitosan exhibited a longer shelf life and greater resistance to fungal growth and insect contamination compared to uncoated samples. Additionally, questionnaire-based evaluations revealed a significant increase in participants’ understanding of the benefits and applications of chitosan. The training received highly positive feedback, with participants expressing interest in the continuation of similar programs. These findings suggest that chitosan training positively contributes to the capacity of local fish processors to produce safer, more hygienic, and market-competitive smoked fish products.

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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