Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Ilmu dan Teknologi Kelautan Tropis agriTECH
Doddy Sutono
Fakultas Perikanan Dan Ilmu Kelautan, Universitas Mulawarman, Jl. Gunung Tabur, Kampus Gunung Kelua Samarinda 75124
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Library & Information Science

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Recovery of Belida Fish Bone Byproduct as a Rich Calcium Powder by Alcali Method Indriati Kusumaningrum; Doddy Sutono; Bagus Fajar Pamungkas
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)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (540.92 KB) | DOI: 10.17844/jphpi.v19i2.13460

Abstract

Belida (Chitala sp.) bone is one of the waste from amplang processing which not treated properlyyet until now especially in East Kalimantan. One type of the usage of this waste is processed to fish bonepowder as calcium source. The aim of this study was to determine the best treatment (boiling frequency)to produce belida fish bone powder which the best characteristics based on highest calcium content. Theprocessing applied alkali method (used NaOH) to produce belida fish bone powder. The treatment of thisstudy was boiling frequency, i.e. P1 (once boiling), P2 (twice boiling), P3 (three times boiling), and P4 (fourtimes boiling) with 30 minutes on each boiling. Observed parameters in this study were moisture content,ash content, protein content, fat content, calcium content, phosphor content, pH and whiteness. The resultsshowed that four times boiling gave the best result with the highest calcium content 31.31%. The range ofcalcium content was 28.25%-31.31%. While the range of phosphor content was 3.95%-4.06%.
Ekstrak Rumput Laut (Kappaphycus alvarezii) sebagai Cross Linking Agent pada Pembentukan Edible Film Gelatin Kulit Ikan Nila Hitam (Oreochromis mossambicus) Doddy Sutono; Yudi Pranoto
agriTECH Vol 33, No 2 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2889.43 KB) | DOI: 10.22146/agritech.9799

Abstract

Black tilapia (Oreochromis mossambicus) skin gelatin was potential material for edible film formation. However, it needs some modifications to improve the mechanical and barier properties. One of modification is by adding a cross linking agent. Seaweed extract Kappaphycus alvarezii containing phenol compounds was oxidized to be converted into quinone. It was expected to act as a cross linking agent. The purpose of this study was to determine the characteristics of edible film from black tilapia skin gelatin by adding with oxidized K. alvarezii extract. Edible film was made by addition of K. alvarezii extract (E) at concentration of 0%(E0); 2%(E1); 4%(E2); 6%(E3); 8%(E4) (v/w) for each gelatin concentratios (G) were 3g(G1); 6g(G2); 9g(G3); 12g(G4) into 150 ml destilled water containing 10% glycerol (w/w) of gelatin. Gelatin film solution was agitated at 50oC for 30 min and dehydrated in a cabinet dryer at 50oC. The addition of oxidized K. alvarezii extract increased tensile Strength (TS) and elongation at break properties. The highest TS was 3.08 MPa, shown by G4E1. The lowest water vapor permeability (WVP) was ontained by G4E1 (0.01 x 10-10 g. H2O/m.s.Pa). Microstructure observation and FTIR spectra (SEM) also showed an increased cross linking bonds in the G4E1 rather than in G4E0. The G4E1 seemd to be more compact than G4E0. The highest TS values and the lowest WVP on G4E1 were possibly caused by optimization concentration of the addition of oxidized K. alvarezii extract that could be optimum interaction with amino acid residues of polypeptide bond to form an optimal cross linking reaction.ABSTRAK Gelatin kulit ikan nila hitam (Oreochromis mossambicus) berpotensi sebagai pembentuk edible film namun perlu modifikasi untuk meningkatkan sifat mekanik dan bariernya terhadap uap air. Salah satu modifikasi adalah dengan penambahan cross linking agent. Ekstrak rumput laut Kappaphycus alvarezii mengandung senyawa fenol yang ketika dioksidasi akan berubah menjadi quinone sehingga diharapkan dapat berperan sebagai cross linking agent. Tujuan penelitian ini adalah untuk mengetahui karakteristik edible film gelatin kulit O.mossambicus dengan perlakuan penambahan ekstrak K.alvarezii teroksidasi. Pembuatan larutan film dilakukan dengan menambahkan ekstrak K. alvarezii (E) dengan konsentrasi; 0%(E0); 2%(E1); 4%(E2); 6%(E3); 8%(E4) (v/w) dari masing-masing perlakuan berat gelatin (G) yaitu 3g(G1); 6g(G2); 9g(G3); 12g(G4) dalam 150 ml aquades yang mengandung 10% gliserol (w/w) dari gelatin. Larutan dilakukan pengadukan pada suhu 50oC selama 30 menit, dan dikeringkan dalam kabinet dryer suhu 50oC. Penambahan ekstrak K. alvarezii teroksidasi memberikan pengaruh pada tensile strenght (TS), elongation at break yang lebih tinggi. Nilai TS tertinggi ditunjukkan oleh perlakuan G4E1(8% gelatin w/v, dan 2% ekstrak K.alvarezii v/w) yaitu sebesar 3,08 MMa, dengan nilai water vapor permeability (WVP) terkecil ditunjukkan pada film G4E1 yaitu sebesar 0,01 x 10-10 g.H2O/m.s.Pa. Pengamatan spektra FTIR dan mikrostruktur (SEM) menunjukkan indikasi terjadinya peningkatan ikatan cross linking pada G4E1 dibandingkan G4E0. Hasil pengamatan SEM pada film G4E1 menunjukkan struktur yang lebih kompak dibanding G4E0. Nilai TS yang tinggi dan WVP yang rendah pada sampel G4E1 kemungkinan disebabkan adanya optimasi konsentrasi penambahan ekstrak K alvarezii teroksidasi untuk dapat membentuk ikatan cross linking secara optimal dengan gelatin.
EXTRACTION AND CHARACTERIZATION OF FUNCTIONAL PROPERTIES OF CARRAGEENAN Kappaphycus alvarezii FROM COAST OF KUTAI TIMUR DISTRICT Andi Noor Asikin; Indrati Kusumaningrum; Doddy Sutono
Jurnal Ilmu dan Teknologi Kelautan Tropis Vol. 7 No. 1 (2015): Elektronik Jurnal Ilmu dan Teknologi Kelautan Tropis
Publisher : Department of Marine Science and Technology, Faculty of Fisheries and Marine Science, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (455.823 KB) | DOI: 10.29244/jitkt.v7i1.9772

Abstract

Carrageenan is a gelling form of polysaccharide obtained from extraction process of red seaweeds (Rhodophyceae) including Kappaphycus alvarezii. Carrageenan is widely used for pharmacy, cosmetics,  food,  gelling,  and  binding  agent  as  well  as  emulsifier  and  stabi-lizer. The quality of carrageenan is affected by several factors, one of them such as concen-tration of KOH. The objectives of this research were to define the best concentration of KOH for extraction and characterize the functional properties. Functional properties of carrageen-an in this research were sulphate content, acid insoluble ash, gell strength, fiber, and whiteness. The experimental design used for this research was completely ran-domized design with four treatments of KOH concentrations i.e. 1%, 3%, 5%, and 7%.  The study showed that the use of KOH concentarion of 7% resulted the best of carrageenan quality containing 24.36% sulphate, 1.96% acid insoluble ash, 17.80 g/cm2 gell strength, 8.94% fiber and 58.91% whiteness. Keywords: carrageenan, extraction, functional properties, Kalium Hydroxide, Kappaphycus alvarezii
Co-Authors Andi Noor Asikin Bagus Fajar Pamungkas Indrati Kusumaningrum Indriati Kusumaningrum Yudi Pranoto