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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Industri Pertanian Jurnal Teknologi Perikanan dan Kelautan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Ilmu dan Teknologi Kelautan Tropis Widyariset Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Akuatik: Jurnal Sumberdaya Perairan Dinamika Maritim Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Teknik JTRM (Jurnal Teknologi dan Rekayasa Manufaktur) Widyariset COJ (Coastal and Ocean Journal) Jurnal Pusat Inovasi Masyarakat Jurnal Perikanan Terpadu Bambu Laut: Jurnal Pengabdian Masyarakat

Bustami Ibrahim

Departemen Teknologi Hasil Perairan, Fakultas Perikanan Dan Ilmu Kelautan IPB Institut Pertanian Bogor, Kampus IPB Darmaga, Jalan Agatis, Bogor 16680 Telepon (0251)8622909-8622906, Faks. (0251)8622915

Author-ID : 284810

Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Astronomy Automotive Engineering 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 Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Neuroscience Physics Social Sciences Other

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Analisis Pengambilan Keputusan Uji Organoleptik dengan Metode Multi Kriteria Anna C. Erungan; Bustami Ibrahim; Alvi Nur Yudistira
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 8 No 1 (2005): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Metode penilaian pangan yang menggunakan panca indera adalah penilaian organoleptik dan secara umum disebut uji sensori. Penilaian dengan indera tersebut, banyak digunakan untuk menilai mutu komoditas hasil pertanian termasuk perikanan dan bahan pangan. Data hasil uji organoleptik selama ini dianalisis secara statistik dengan menggunakan metode uji kualitatif. Hasil uji yang diperoleh hanya menunjukkan perbedaan pengaruh yang diberikan oleh masing-masing perlakuan. Dari berbagai perlakuan yang diberikan, uji statistik tidak dapat memperlihatkan perlakuan mana yang merupakan perlakuan terbaik atau perlakuan yang paling disenangi oleh panelis. Oleh karena itu, diperlukan suatu analisis data yang dapat membantu memecahkan permasalahan tersebut. Salah satu metode dengan kriteria jamak yang telah banyak dipakai adalah Proses Hirarki Analitik (PHA) yang dikembangkan oleh Thomas L Saaty. Metode ini dapat memecahkan permasalahan yang kompleks, dimana kriteria yang diambil cukup banyak. Pengolahan data organoleptik menggunakan PHA dilakukan dengan membandingkan data organoleptik antar-alternatif produk pada tiap parameter yang sama. Selain itu juga membandingkan data pembobotan antar parameter organoleptik. Perhitungan dilakukan dengan menggunakan perkalian matriks dan dari hasil perkalian matriks tersebut akan diperoleh suatu urutan prioritas global dari seluruh produk berdasarkan pertimbangan seluruh parameter yang ada. Dari percobaan pengolahan data menggunakan PHA pada ikan kaleng diperoleh suatu urutan tingkat kesukaan terhadap masing-masing produk. Bahkan dalam dua ulangan yang dilakukan, penilaian akhir yang dihasilkan menunjukkan pola urutan yang sama.Keywords : hasil perikanan, uji organoleptik, metode multi kriteria

Pengaruh Frekuensi Pencucian Surimi terhadap Mutu Produk Bakso Ikan Jangilus (Istiophorus sp.) . Uju; Rudy Nistibaskara; Bustami Ibrahim
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)

Penelitian ini bertujuan untuk mendapatkan bakso ikan dengan warna putih serta tekstur yamg kompak dan kenyal dengan cara perlakuan pencucian pada bagian intermediet bakso (surimi). Proses pencucian dilakukan menggunakan air dingin dengan perbandingan volume air dan daging giling masing-masing 4:1. frekuensi pencucian yang dilakukan pada daging giling ikan adalah 0, 1, 2, dan 3 kali. Perlakuan pencucian surimi satu kali dapat memperbaiki tingkat penerimaan kesukaan organoleptik dan kekuatan gel bakso ikan, sedangkan rekuensi pencucian berikutnya kekuatan gel tidak dapat ditingkatkan lagi. Proses pencucian pada surimi juga dapat meningkatkan derajat kecerahan bakso ikan yang dihasilkannya hingga mencapai 80,52%. Derajat kecerahan bakso ikan yang dihasilkan meningkat pada frekuensi pencucian surimi yang pertama, sedangkan pada frekuensi pecucian yang kedua sampai yang keempat derajat kecerahannya tidak dapat ditingkatkan lagi, namun secara organoleptik peningkatkan derajat kecerahan ini tidak mempengaruhi tingkat penerimaan. Perlakuan pencucian pada surimi berdampak terhadap menurunnya kadar protein dalam bakso ikan, namun tingkat penurunanya hanya signifikan sampai pada frekuensi pencucian satu kali, sedangkan pada frekuensi pencucian yang ke- 2, 3 dan yang ke-4 kadar protein dalam bakso ikan relatif tidak berubah. Selain itu pencucian juga dapat menyebabkan hilangnya komponen flavor dan rasa yang terdapat pada daging ikan. Adanya kehilangan komponen pembentuk rasa ini terlihat dari semakin menurunnya tingkat kesukaan panelis terhadap rasa bakso ikan. Tingakt kesuakaan panelis terhadap bakso ikan menurun setelah pencucian sarimi yang ketiga.Kata kunci: bakso ikan, pencucian, surimi

Pendekatan Penerapan Produk Bersih pada Industri Pengolahan Hasil Perikanan Bustami Ibrahim
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)

Industri perikanan merupakan salah satu industri yang mengkonsumsi air dalam jumlah yang signifikan, sehingga sudah dipastikan bahwa jumlah efluen yang dikeluarkan juga akan besar. Produksi bersih menawarkan pemecahan yang paling baik dalam mereduksi dampak lingkungan dan efisiensi dalam segi ekonomis (reduksi bahan baku, energi dan utilitas). Dalam aplikasinya produksi bersih dapat dijalankan secara paralel dengan program GMP, HACCP dan Produksi nir limbah.Kata kunci: Industri perikanan, Limbah cair, Manajemen air, pencemaran lingkungan, Produksi bersih

PEMANFAATAN RUMPUT LAUT Sargassum sp. SEBAGAI ADSORBEN LIMBAH CAIR INDUSTRI RUMAH TANGGA PERIKANAN Bustami Ibrahim; Dadi Rochnadi Sukarsa; Linda Aryanti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Seaweed Sargassum sp. is able to adsorb organic materials in fisheries liquid waste because it contain polysaccharides, protein and lipid in cell wall surface that consist of functional groups like amino, hydroxil, carboxyl and sulfate. This research aims were to determined the utilization of Sargassum as an adsorbent, the effect of chemical modification of Sargassum and adsorbent’s weight in ability to adsorb fisheries liquid waste. Some parameters were tested in this research. Colour of liquid waste was observed visually, pH of liquid waste was tested by pH meter, turbidity was tested by turbidimeter, total suspended solids (TSS) was tested by gravimetry method and chemical oxygen demand (COD) was tested by closed reflux with titrimetry method. Reduction COD value of fisheries home industry liquid waste optimally can be achieved by Sargassum modified by acid. Optimal performance was obtained when the weight value of adsorbent between 1.0-2.0 gram in 100 ml liquid waste. Generally, optimal weight of adsorbent in order to reduce organic compounds was 1.0 gram in 100 mL fisheries home industry liquid waste. Using 1.0 gram Sargassum with acid modification made the liquid waste colour almost clearly, reached a pH level of 4.84, decreased turbidity level of 245 NTU, decreased TSS level of 851.7 mg/L and COD level of 720 mg/L.Keyword: acid modification, adsorb, adsorbent, fisheries liquid waste, Sargassum sp.

EFEKTIVITAS KITOSAN MIKROKRISTALIN SEBAGAI ALTERNATIF ANTIBAKTERI ALAMI DALAM MOUTHWASH Bustami Ibrahim; Pipih Suptijah; Ahmad Zahid
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 2 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Microcrystalline chitosan is a chitosan that has been modified by minimizing its particle size. Chitosan posses antibacterial property. The use of microcrystalline chitosan as an antibacterial in the mouthwash has not been revealed yet. This study was done to compare the degree effectiveness of mouthwash that contain microcrystalline chitosan as an antibacterial and commercial mouthwash. The parameters measured in this study were proximate analysis, yield, deacetylation (Fourier Transform Infrared), particle size (Scanning Electron Microscopy), and total plate count. Microcrystalline chitosan contained moisture, ash, nitrogen and yield were 3.92% dry weight basis (db); 4% db, 1.4% db; and 50% respectively. Detection results of FTIR and SEM showed the size of microcrystalline chitosan was 0.6-6μm and degree of deacetylation was 88.66%. Mouthwash that contained 0.5%, 1% and 1.5% microcrystalline chitosan could reduce TPC bacteria up to 97.57%, 99.05% and 99.46% respectively, while commercial mouthwash reduced TPC bacteria up to 89.70%.Keywords: antibacterial, microcrystalline chitosan, mouthwash.

KINERJA RANGKAIAN SERI SISTEM MICROBIAL FUEL CELL SEBAGAI PENGHASIL BIOLISTRIK DARI LIMBAH CAIR PERIKANAN bustami - ibrahim; pipih - suptijah; syeila - rosmalawati
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)

Listrik umumnya bersumber dari energi fosil yang merupakan sumber daya alam yang tidak dapat diperbaharui. Tingginya tingkat pemakaian energi yang tak terbarukan mendorong pencarian sumber energi alternatif baru. Salah satu teknologi yang dapat menjadi sumber energi alternatif baru adalah Microbial Fuel Cell. Microbial Fuel Cell adalah sistem yang memanfaatkan bakteri untuk mengoksidasi bahan organik dan anorganik. Teknologi tersebut dapat diaplikasikan pada limbah cair, misalnya limbah cair perikanan. Penelitian ini bertujuan untuk menguji kinerja penggunaan rangkaian seri bejana terhadap daya listrik yang dihasilkan limbah cair perikanan berdasar sistem Microbial Fuel Cell. Penelitian ini terdiri dari empat tahap, yaitu pembuatan limbah cair buatan, pembuatan perangkat alat Microbial Fuel Cell, pengukuran daya listrik, dan analisis kualitas limbah cair. Hasil daya listrik selama 120 jam pengamatan adalah 0,115 V untuk dua bejana, 0,259 V untuk tiga bejana, dan 0,534 V untuk empat bejana yang seluruhnya dirangkaikan secara seri. Hasil uji beban limbah cair menunjukkan penurunan pada COD, BOD, TAN dan total nitrogen, sedangkan MLSS dan MLVSS mengalami peningkatan dalam lima hari pengamatan.Kata kunci: daya listrik, limbah cair perikanan, Microbial Fuel Cell, rangkaian seri

Chrome Tanning Leather of Giant Sea Perch Combined with Seed Extract Areca Nut on the Physical Characteristics Bustami - Ibrahim; Ella - Salamah; Nurul - Hak; Ade Komalasari Suhendar
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 2 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Tanning is the process of converting raw hide protein to leather, which are stable, not easily decompose, and is suitable for a variety of uses. The use of vegetable based tanning materials in the leather tanning process has not been carried out. Vegetable based materials that were used are betel nuts. This plant contains tannin which is the main agent in the process of leather tanning. The aim of this study was to determine the physical characteristics of snapper leather treated with betel nut extract. Soxhlet extracting method with methanol as a solvent were used to obtain tannin from betel nuts. Tanned Snapper Leather were analyzed for physical quality, elongation strength, tensile strength, tear strength, and sewing strength. The result showed that methanol extracted betel nut with 10% concentration gives the optimum physical characteristics.Keywords: areca nut, chrome, snapper, snapper

Production and Characterization Chitosan Nano from Black Tiger Shrimpwith Ionic Gelation Methods Laode Muhamad Hazairin Nadia; Pipih - Suptijah; Bustami - Ibrahim
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 2 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Black tiger shrimp shell (Penaeus monodon) has a potential as raw materials in the manufacturing process of nano-chitosan that contains chitin. The purposes of this study is to formed nano-chitosan through ionic gelation process and size reduction by magnetic stirrer and determine the characteristic of nano-chitosan based on morphology and size of nanoparticles. Nano-chitosan were formed by ionic gelation method, which is polyelectrolite complexation between the positively charged chitosan and negative charged tripolyphosphate. Yield of chitosan from Black Tiger Shrimp shell are 19,08%, while the yield of nano-chitosan by size reduction treatment using a magnetic stirrer is 80,67%. Value of the deacetylation degree from chitosan which is used to formed nano-chitosan is equal to 98,65%, it indicates the chitosan which is produced is a native chitosan. Nano-chitosan have an average size of 228.74 nm, fairly uniform, relatively stable and has a sphere like particle shape. Particle size reduction with magnetic stirrer, can distribute more homogeneous particle size. Added tripolyphosphate (TPP) and surfactants (Tween 80) can enhance the mechanical properties of chitosan that are naturally fragile and enhanced formation if ionic crosslinking between chitosan molecules.

Performance of Microbial Fuel Cell to Generate Bioelectricity Uses Different Kinds of Electrode in the Fish Processing Wastewater Bustami Ibrahim; Pipih Suptijah; Zhalindri Noor Adjani
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)

Microbial Fuel Cell (MFC) is one of the alternative technologies which can convert chemical energy to electrical energy through a catalytic reaction using microorganisms. The technology can be implemented for wastewater handling such as fish processing wastewater which contains highly in organic substances. The research objective was to measure the performance of MFC system using fishery processing wastewater in order to generate bioelectricity and to reduce its organic pollution load within a different material of the electrode. The electrode materials used were aluminum, iron, carbon graphite, and also the combination of aluminum and carbon graphite. The research carried out in three phases: production of fishery wastewater, assembly of MFC single chamber system and measurement of the bioelectricity produced. The bioelectricity power resulted during 120 hours of observation were 0.23V for aluminum, 0.17V for iron, 0.19V for carbon graphite, and 0.34V for the combination between aluminum and carbon graphite averagely. The MFC system can also decrease the organic load parameter of wastewater as much as total Nitrogen was 61%, BOD 30.11%, COD 59.34%, and total Nitrogen Ammonia 12.45%. The increasing of activated sludge biomass occurred on the last observation with MLSS and MLVSS values respectively 7,066.67 mg/L and 6,100 mg/L.

Characterization Microencapsul Pepton from Spoiled By Catch Fish Using Spray Drying Methods Giri Rohmad Barokah; Bustami Ibrahim; Tati Nurhayati
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)

Spoiled by catch fish is one of catch produce that have low economic value. Utilization and how to increase the selling value of byproducts by making peptone. Peptone fish is a derivative product or derivative of a water-soluble protein hydrolyzate and does not undergo any coagulation process in hot water. This research aim is to produce peptone with spoiled by catch fish as raw materials using microencapsulation technique and maltodextrin as coating ingredients. Microencapsulate of peptone has a chemical composition with moisture content 8.95%, ash content 5.26%, protein content 62.79%, Fat content 0.44% and carbohydrate content 21.48%. The chemical characteristic peptone by-catch rotten fish indicate that product has solubility 98.87%, nitrogen total 10.05%, α amino nitrogen 1.22%, AN/TN 12.14%, salt content 8.04% and pH 6.69. Microencapsulate peptone has a physical characteristic with lightness value 60.01, whiteness value 57.44 and dominated red color value 1.70 and yellow color value 10.33. The water activity of microencapsulating spoiled by catch fish peptone at room temperature of storage after 5 hours was lower than peptone spoiled by catch fish without micro encapsulation and product of commercial peptone. Amino acid analysis results indicate that microencapsulate spoiled by catch fish peptone arginine, serine, tyrosine,histidine and threonine amino acids higher than peptone spoiled by catch fish without microencapsulation and commercial product of peptone. Microorganism growth curve with Optical Density (OD). That indicatesmicroencapsulate spoiled by catch fish peptone has bacterial growth curve more good than a commercial product of peptone and peptone spoiled by catch fish without micro encapsulation.

Co-Authors . Heriyanto . Prantommy . Uju . Uju Ade Komalasari Suhendar Adenia Cahyatie Aprillia Agus Muhamad Soleh Ahmad Zahid Aldo Reshwara Alvi Nur Yudistira Alvindo Chrisna Mukti Anna C. Erungan As Syaffa Amalia Adha Asadatun Abdullah Aulia Andhikawati Bagus Sukma Agung Dadan Heryada Wigenaputra Dadi Rochnadi Sukarsa Desi Listiana Desniar - - Dewi Mutamimah Dwi Winarsih Ella - Salamah ETI KURNIAWATI Farah Nurjannah Farell Pramuja Fariz Pari, Rizfi Giri Rohmad Barokah Henggu, Krisman Umbu Hijrah Amin Hirda Umayyah I Dewa Made Subrata Iffani Nabila Zain Irama Dramawanti Pamungkas Iriani Setyaningsih Irma Irma Jannah, Arum Jayanti, Feby Dwi Joko Santoso Kurniawan, Farhan Kustiariyah Tarman Laode Muhamad Hazairin Nadia Linda Aryanti Maglory Siburian Mandela, Risco Mohammad Haryst Daryaly Mudji Ana Yanti Muhamad Reza Fahlepi Muhammad Zaki Dama Nazihah, Nilna Tsabita NONI DWI SARI Nur Shasqia Malewa Nurhaliza, Ghefira Nurjanah Nurmaida Nurmaida Nurul - Hak Patmawati Patmawati Pipih Suptijah Pramesti, Nabilla Adhiany Pratiwi, Widya Prapti Purwadi, Wiwik Raffiq, Fathurrizqi Ramadhan, Rahmat Agung Ravellino Fahlepi Reni Lobo Ridho Orilda Rizki Tri Kurnia Ramadhan Roni Nugraha Rudy Nistibaskara Safrina Dyah Hardiningtyas safrina dyah hardiningtyas Setyarini, Dian Shabrina Itsnaini Oktafira Sidik, Adi Permana Sita Permata Sari Slamet Hermanto Steffen Sugeng Heri Suseno Surya Herlambang, Firhan Swastikawati, Ayu Setiti syeila - rosmalawati TATI NURHAYATI Theresia Puspita Arumsari Uju Uju Uju Uju Uju Uju Untung Sudadi Wini - Trilaksani Yogaswara, Ghema Yulia Oktavia YULYA FITRIA Zhalindri Noor Adjani

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