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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Journal of Food and Pharmaceutical Science Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Media Farmasi : Jurnal Ilmu Farmasi (Journal Of Pharmaceutical Science) Jurnal Teknosains Jurnal Teknologi Pertanian agriTECH INDONESIAN JOURNAL OF PHARMACY Industria: Jurnal Teknologi dan Manajemen Agroindustri Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Indonesian Food and Nutrition Progress Jurnal Perikanan Universitas Gadjah Mada Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Dinasti International Journal of Education Management and Social Science Journal of Multidisciplinary Applied Natural Science Analisa: Journal of Social Science and Religion Estungkara: Jurnal Pengabdian Pendidikan Sejarah Paradigma: Jurnal Kajian Budaya Journal of Food and Pharmaceutical Sciences Journal of Fisheries & Marine

Amir Husni

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Author-ID : 283553

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Physics Social Sciences Veterinary Other

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Chemical and Microbiology Characteristic of Smoked and Seasoned African Catfish Fillet Affected by Canning Processing Yusuf Kalingga Murda; Amir Husni; Siti Ari Budhiyanti; Ervika Rahayu Novita Herwati
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)

African catfish (Clarias gariepinus) many cultivated by the farmers, however if not treated quicklydamaged. One treatment that can maintain quality product african catfish is by smoked and canning. Theaim of this study was to determine the chemical and microbiological characteristics of smoked Africancatfish fillet with seasoning packaged cans during storage. Preparation of research carried out by soakingthe African catfish fillet into seasonings and liquid smoke concentration of 10% by immersion for 1minute, and then next process of curing and drying. Products that are ripe weighed 110 g and signedinto cans sized Ø 301x205. Added medium brine concentration 5% and vegetable oil as much as 100ml, a process exhausting and seaming. The last stage is performed a sterilization process (126oC for 20minutes), cooling and incubation (24oC for 2 weeks). Observations deterioration of product quality ofsmoked African catfish fillet with seasoning performed at weeks 0, 2, 4, 6 and 8. Tests conducted includechemical test which includes test TVB, pH and peroxide value and microbiological testing in the formof TPC. The results showed that the combined treatment of the fumigation and the addition of medium(saline 5% and solution of vegetable oil) combined with treatment canning able to maintain productquality of smoked African catfish fillet with seasoning, based TVB, pH, peroxide value and TPC duringstorage.

Quality of Cultured Wader Pari During Storage at Different Temperature Almira Islamei Pratiwi; Amir Husni; Siti Ari Budhiyanti; Bambang Retno Aji
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)

Rasbora lateristriata is one Indonesian freshwater fish consumed by society as a source of animal protein. Like fish in general, rasbora is considered as perishable food, so it is necessary to apply a proper storage technique, one of which is cold storage. The purpose of this study was to determine the proper storage temperature of the rasbora in the storage of freezer, chiller and ice. The raw materials used was rasbora in size of 2 grams/fish. The Wader was caught then pondered (2,1 kg). Rasbora was split into three different storages those were freezer (-20°C), chiller (4°C), and ice (10°C). The study design used a completely randomized design with storage temperature factors and the duration of storage with three treatments and three replications. Observations were made on days 0, 5, 10, 15, 20, 25, and 30 include TPC test, TVB, pH and organoleptic. The results showed that treatment of freezer, chiller, and ice storage were able to inhibit decay until the 40th day, 13th day, and day 2, repectivelly. Thus, the freezer storage (-20° C) provides more effective in inhibiting decay by TPC, TVB, pH and organoleptic.

Development of Alginate Extraction Method from Seaweed Turbinaria ornata Rani Laksanawati; U. Ustadi; Amir Husni
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)

Indonesia has a lot of high potential seaweed as a source of an alginate, but the extraction method had been used was not suitable. The aim of this research is to develop alginate extraction method from Turbinaria ornata seaweed with calcium method and compare the cost of extraction with an acid method as a control. In this research, various concentration of calcium chloride (CaCl2) was used in the separation of alginate from the extracted filtrate. The concentration of CaCl2 used varies from 0.50; 0.75; 1.00; 1.25; and 1.50 M. For comparison, alginate extraction with acid (control) method was used. Alginate quality parameters observed included alginate yield, product color degree, and gel viscosity. The results showed that the yield of alginate produced by calcium method was 36.89; 44.00; 56.00; 52.89 and 53.11% and for control 22.45%. From the degree of product color, CaCl2 concentration did not significantly affect the color of alginate but was darker when compared to the product extracted by the acid method. The viscosity of alginate produced by calcium method was 27,69; 26,57; 24.50; 22.41 and 19.92 cP while for control 32.88 cP. The extraction of Na-alginate with calcium method can decrease the need for Na-alginate extraction cost by 85% from the amount of Na-alginate extraction cost requirement by the acid method.

Effect of Extraction Methods on Characteristic of SodiumAlginate from Brown Seaweed Sargassum fluitans Annisa Ajeng Maharani; Amir Husni; Nurfitri Ekantari
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)

Alginate is a primary metabolite that is needed in food and non food industries. Alginate extractionmethod of seaweed affect on viscosity and yield of the alginate. This study aimed to determine the effect ofextraction methods on characteristic and quality of sodium alginate Sargassum fluitans and the extractioncost needed. This study used two different extraction methods which wereacid alginate method and calciumalginate method. Quality parameters observed include yield, moisture content, ash content, viscosity,pH, whiteness index, and functional group analysis, also extraction cost analysis. The results showed thatalginate extraction of S. fluitans by alginic acid method produced better sodium alginate quality than usingcalcium alginate method, but the cost higher. Sodium alginate produced by alginic acid method had highviscosity (127.17±11.50 cps) with yield 9.95±0.31%. The moisture and ash content of the product was low or9.35±0.31% and 21.88±0.41%, respectively.

Acid and calcium alginate extraction method affected the quality of alginate from brown seaweed Sargasum hystrix J. Agardh Ivana M. Diharningrum; Amir Husni
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 3 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Seaweed is one of the marine biological resources of Indonesia that has a high potential to produce alginate, however, the most appropiate method to extract the alginate of high quality is still unknown. This study was aimed to determine the effects of extraction methods on the quality of alginate from seaweed Sargassum hystrix and compared the extraction cost. Two extraction methods were used in this study including acidic and calcium method. The yield, moisture content, viscosity, pH, whiteness degree, functional group, ash content and extraction cost were evaluated. The viscosity and whiteness degree of sodium alginate from acidic method was 126.00±7.21 cPs and 75.27±0.58 cPs, respectively. Meanwhile the calcium method produced sodium alginate with viscosity 7.23±1.50 cPs and whiteness degree 68.95±0.18 cPs. The yield, moisture content, and ash content of alginate produced by acidic method were lower compare to that of produced by calcium method. Cost analysis showed the acidic method required higher cost. Nevertheless, these resultssuggest that acidic method produce alginate with better quality than the calcium method.

Optimization of Extraction Temperature on The Quality of Alginate from Seaweed Sargassum muticum Rizqi Wahyu Herdianto; Amir Husni
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Seaweed is one of Indonesia’s marine biological resources which has potential to produce alginate which can be used for food and non-food industries. Several studies had been carried out in an effort to improve the quality of alginate extraction. This study aims to determine the effect of extraction temperature on the quality of sodium alginate from Sargassum muticum. This study used variations in extraction temperatures, namely 30; 40; 50; 60 and 70°C. The parameters observed included yield (%), moisture content (%), ash content (%), pH, whiteness degree and functional groups of alginate. The results showed that the difference in extractiontemperature of sodium alginate had a significant effect on yield and viscosity, but did not significantly affect water content, ash content, and whiteness degree. Extraction temperature of 60°C produced the best yieldand viscosity, 14.90±2.26% and 236.10±36.61 cPs, respectively.

Pengaruh Penambahan Ekstrak Florotanin dari Sargassum sp. pada Susu Segar Terhadap Aktivitas Antioksidan dan Tingkat Penerimaan Konsumen Amir Mugozin; Amir Husni
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Rumput laut cokelat Sargassum sp. mengandung florotanin yang dapat berfungsi sebagai antioksidan. Penelitian ini bertujuan untuk menentukan pengaruh penambahan ekstrak florotanin Sargassum sp. pada susu terhadap aktivitas antioksidan dan tingkat penerimaan konsumen. Sargassum sp. diekstrak menggunakan etanol 50% kemudian ekstrak diekstraksi lagi menggunakan etil asetat. Ekstrak florotanin ditambahkan ke dalam susu pasteurisasi dengan konsentrasi 0; 0,25%; 0,50% (w/w). Sampel susu selanjutnya dilakukan pengujian aktivitas antioksidan, pH, dan komposisi kimia serta tingkat penerimaan konsumen. Hasil penelitian menunjukkan bahwa aktivitas antioksidan susu yang ditambahkan ekstrak florotanin 0; 0,25%; 0,50% dan susu komersial masing-masing 57,64±1,4%; 67,5±6,1%; 71,9±8,74%; dan 32,5±5,77%. Penambahan ekstrak florotanin tidak berpengaruh nyata (p>0,05) pada pH dan komposisi kimia akan tetapi berpengaruh nyata (p<0,05) terhadap aktivitas antioksidan dan penerimaan konsumen terutama pada tingkat kesukaan aroma dan rasa yang cenderung menurun.

Pengaruh Suhu Ekstraksi terhadap Aktivitas Antioksidan Ekstrak Metanolik Eucheuma spinosum: Effect of Extraction Temperature on Antioxidant Activity of Methanolic Extract of Eucheuma spinosum Komala Putu Tara Hradaya; Amir Husni
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 1 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i1.34193

Eucheuma spinosum merupakan alga merah yang banyak dibudidayakan dan termasuk salah satu komoditas unggulan karena memiliki senyawa fenolik dan flavonoid yang mampu berperan sebagai antioksidan. Senyawa fenolik dan flavonoid pada E. spinosum dapat diperoleh melalui proses maserasi menggunakan metanol yang pada umumnya dilakukan pada suhu ruang. Proses ekstraksi untuk mendapatkan hasil maksimum dapat dipercepat dengan cara meningkatkan suhu ekstraksi. Penelitian ini bertujuan untuk menentukan aktivitas antioksidan E. spinosum yang diekstraksi menggunakan metanol dengan suhu 55, 65, dan 75 °C. Sebelum diekstraksi rumput laut dicuci bersih dan dikeringkan pada oven bersuhu 40 °C selama 24 jam. Ekstraksi dilakukan dengan metanol 80 % (1:10, b/v). Parameter yang diuji pada penelitian ini yaitu rendemen, uji fitokimia, total fenolik, total flavonoid, dan aktivitas antioksidan meliputi uji DPPH dan FRAP. Dari data penelitian mengindikasikan bahwa suhu ekstraksi memengaruhi total fenolik maupun aktivitas antioksidan baik DPPH maupun FRAP, namun tidak berpengaruh terhadap rendemen dan total flavonoid. Suhu ekstraksi 55 °C memiliki daya antioksidan paling tinggi (IC50 DPPH sebesar 362,52±7,10 ppm, dan nilai FRAP sebesar 70,30±10,01 μM ekuivalen Fe(II)/g).

Perendaman dalam air 85 oC meningkatkan aktivitas antioksidan, antidiabetes, dan tingkat penerimaan konsumen teh Sargassum crassifolium: Soaking Time in Water 85°C Increased Antioxidant, Antidiabetic Activity and Consumer Acceptance of Sargassum crassifolium Seaweed Tea Pris Larasati; Amir Husni
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 2 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(2)
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.v24i2.36131

Rumput laut Sargassum crassifolium mempunyai bioaktivitas yang tinggi sehingga berpotensi sebagai sumber pangan fungsional, salah satunya dibuat menjadi teh rumput laut. Salah satu kelemahan teh rumput laut yaitu kurang disukai konsumen karena adanya bau amis. Penelitian ini bertujuan untuk mengetahui pengaruh lama perendaman dalam air 85 oC terhadap karakteristik dan tingkat penerimaan konsumen teh rumput laut S. crassifolium. Rancangan acak lengkap digunakan dalam penelitian ini, dengan perlakuan berupa variasi lama waktu perendaman. Teh rumput laut dibuat dengan cara merendam dalam air ±85 oC selama 0, 4, 8, 12, dan 16 menit kemudian dipotong-potong lalu disangrai. Teh rumput laut S. crassifolium dianalisis meliputi: kadar air, total fenol, aktivitas antioksidan dengan metode 2,2-diphenyl-1-picrylhydrazyl (DPPH) dan Ferric Reducing Antioxidant Power (FRAP), aktivitas penghambatan α-glukosidase dan uji hedonik. Hasil penelitian menunjukkan bahwa lama perendaman berpengaruh nyata (p<0,05) terhadap kadar air, total fenol, aktivitas antioksidan, penghambatan α-glukosidase, dan tingkat penerimaan konsumen. Perlakuan terbaik yaitu lama perendaman 16 menit dengan kadar air 3,35±0,41%, total fenol 68,63±0,67 mg GAE/g, aktivitas penghambatan DPPH 55,99±1,01%, nilai FRAP 116,97±1,89 μM/g, penghambatan α-glukosidase 55,67±0,36%, dan nilai hedonik parameter aroma, rasa, warna, kenampakan, dan keseluruhan secara berturut-turut yaitu 4,29±1,18; 4,59±0,85; 4,18±0,98; 4,43±0,91; 4,37±0,98.

Aktivitas Antioksidan dan Tingkat Penerimaan Konsumen pada Minuman Instan yang Diperkaya dengan Ekstrak Sargassum polycystum Amir Husni; Dewi Ariani; Siti Ari Budhiyanti
agriTECH Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Instant drink of ethanolic extract Sargassum polycystum with ginger flavor was made from seaweds which was processed into powder and have undergone processes of drying, extraction, cocrystalization, and sieving into powder. The objective of this research was to produce a formula of the seaweed instant drink which has a high antioxidant activity and is preferred by consumers. The formula that was used in this research waere ethanolic extract of S. polycystum, sugar and ginger. The compostion of formula including control (0:3:1), formula 1 (0.1:2.9:1), formula 2 (0.2:2.8:1), formula 3 (0.3:2.7:1), formula 4 (0.4:2.6:1), formula 5 (0.5: 2.5:1), and formula 6 (0.6:2.4:1). The result showed that the instant drink contained the value of antioxidant activity by 25.70-65.41%, total fenol of 27.74-100.36 mg GAE/gram, water levels of 0.44-1.99%, ash levels of 0.06-11.54% and the value of hedonic color 2,4-3,2(don’t like – like); hedonic flavor 1.29-3.66 (very don’t like – like); and hedonic taste 1.32-3.59 (very don’t like – like).ABSTRAKMinuman instan ekstrak Sargassum polycystum rasa jahe merupakan produk olahan rumput laut dalam bentuk serbuk yang sebelumnya telah mengalami proses pengeringan, ekstraksi, kokristalisasi dan pengayakan menjadi serbuk. Tujuan penelitian ini ialah menghasilkan formula minuman instan rumput laut yang mempunyai aktivitas antioksidan dan disukai konsumen. Formula yang digunakan pada penelitian ini terdiri dari ekstrak etanolik S. polycystum, gula dan jahe dengan komposisi kontrol (0:3:1), formula 1 (0,1:2,9:1), formula 2 (0,2:2,8:1), formula 3 (0,3:2,7:1), formula 4 (0,4:2,6:1), formula 5 (0,5:2,5:1), dan formula 6 (0,6:2,4:1). Hasil penelitian menunjukkan bahwa minuman instan mempunyai nilai aktivitas antioksidan 25,7-65,41%, total fenol 27,74-100,36 mg GAE/gram, total gula 76,13-87,18%, kadar air 0,44-1,99%, kadar abu 0,06-11,54% dan nilai hedonis warna 2,4-3,2 (tidak suka – suka); aroma 1,29-3,66 (sangat tidak suka – suka); dan rasa 1,32-3,59 (sangat tidak suka – suka).

Co-Authors Ade Octavia Adi Saputra, Muhamad Agung Endro Nugroho Agung Endro Nugroho Agung Giri Samudra Akhmad Awaludin Agustiar Al-Fairusy, Muhajir Alim Isnansetyo ALIM ISNANSETYO Almira Islamei Pratiwi Alvika Hayyu Chandra Permana, Alvika Hayyu Chandra Amelia Hana Amir Mugozin Anandita Perwita Kurniawan Andi Hakim Annisa Ajeng Maharani Anny Wahyuni Antarif Kusuma Brata Atah, Said Azizi, Wirdatul Auliya Bambang Retno Aji Bekti Wulan Sari Bekti Wulan Sari Bustami Abubakar Claude Mona Airin Deffy R. Putra Dewi Ariani Donghwa Chung Dwi Retno Wulandari Ekantari, Nurfitri Endang Sri Rahayu Ervika Rahayu Novita Herwati Fatimah, Aden Nurin Fitriaty, Fitriaty Gandhi E. Julianto Ginting, Rini Febriyanta Br Hadi Sunliensyar, Hafiful Hanum, Maulida Selma Hermansyah Hermansyah Il Shik Shin Imam Arda Perdana Imas Faturrohmah Indriani, Rizka Indun Dewi Puspita Indun Dewi Puspita Ivana M. Diharningrum Iwan Y.B. Lelana Iwan Y.B. Lelana Iwan Yusuf B. Lelana Iwan Yusuf Bambang Lelana Iwan Yusuf Bambang Lelana Iwan Yusuf Bambang Lelana Komala Putu Tara Hradaya Kristiani, Theresia Adven Dea Kun Cahyaningrum Latif Sahubawa Leihitu, Irsyad Lupi Purnomosari Maknun, Fazidatul Lu’luil Maria Madalena Maulida Selma Hanum Mohamad Gazali Muhammad Nursid Mustofa Meihan, Andre N. Nurjanah Nasruddin AS, Nasruddin AS Nurfitri Ekantari Nurfitri Ekantari Nurul Binti Isnaini Nurul Binti Isnaini Obdulia P. Nugrahani Pingkan Mayestika Afgatiani Pris Larasati Pudji Astuti Pudji Astuti PUDJI ASTUTI Punky Kusuma Damayanti Putra, Hemi Adi Radipta Lailatussifa Rafiie, Said Achmad Kabiru Ramadhan, Kurnia Fajar Rani Laksanawati Reza Idria Riky Paskandani, Riky Rina Syafitri, Rina Risa Ummami Rizka Indriani Rizqi Wahyu Herdianto Ruhamah Ruhamah Rusyda Nurshitaningrum Sadzali, Asyhadi Mufsi Said Achmad Kabiru Rafiie Said Atah Sanusi Ismail Sarmin Sarmin Siti A. Budhiyanti Siti Ari Budhiyanti Sovia Indah Nurkhanifah Subaryono Subaryono Subaryono Subaryono, Subaryono Suhardani, Mila Novalita Sunandar, Husna Vannisa Taswir Taswir Tazwir Tazwir Triyanto Triyanto Ustadi Ustadi Ustadi Ustadi Ustadi Ustadi Ustadi Ustadi Ustadi, Ustadi Uswatun Hasanah Yudi Pranoto Yusuf Kalingga Murda Zuriat, Zuriat

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