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All Journal Marine Fisheries: Jurnal Teknologi dan Manajemen Perikanan Laut Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Sains Materi Indonesia agriTECH Science and Technology Indonesia Industria: Jurnal Teknologi dan Manajemen Agroindustri Syntax Literate: Jurnal Ilmiah Indonesia Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Indonesian Journal of Chemistry Jurnal Kebijakan Perikanan Indonesia International Journal of Supply Chain Management Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Management Studies and Entrepreneurship Journal (MSEJ) Jurnal Perikanan

Hari Eko Irianto

Balai Besar Penelitian Dan Pengembangan Pengolahan Produk Dan Bioteknologi Kelautan Dan Perikanan, Jl. KS. Tubun, Petamburan VI, Slipi, Jakarta

Author-ID : 288463

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Physics Social Sciences Transportation Other

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Karakteristik Minyak Ikan dari Limbah Pengolahan Filet Ikan Patin Siam (Pangasius hypopthalmus) dan Patin Jambal (Pangasius djambal) Ema Hastarini; Dedi Fardiaz; Hari Eko Irianto; Slamet Budhijanto
agriTECH Vol 32, No 4 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Patin (Pangasius sp) with the common name is catfish, has been well-known as a highly economic freshwater fish in Indonesia. Its high lipid content is considered as source of unsaturated fatty acids including omega-3 which brings advantages for human health. This research project aimed to obtain characteristics of the purified oil derived from the waste of Siam (Pangasius hypothalamus) and Jambal (Pangasius djambal) catfish fillet production, particularly on its fatty acids profile. During the catfish fillet processing, besides of getting the flesh-fillet as the main product, it leaves the other parts of fish (waste) that can be classified into 6 components i.e. head, spin-fin, skin, belly flap, trimmed flesh, and viscera. Fish oil extraction is conducted by using a modified wet rendering method. The head, belly flap, and viscera are considered to be the potential parts used for raw material in fish oil production that could yield the crude oil of 9.84%, 28.52%, and 20.34%, respectively derived from Siam, while 9.54%, 25.60% dan 30.05% derived from Jambal catfish. Fatty acids profile derived from both Siam and Jambal catfish showed that the palmitic and oleic acids were the major components. The percentage of unsaturated fatty acid showed a higher amount as againts saturated fatty acid from the total amount of fatty acids, that were 53.24%, 54.38%, 52.74% respectively derived from head, belly flap, and viscera of Siam, and 62.70%, 62.92%, 61.97% derived from Jambal catfish. Even though in small amount, omega-3 fatty acids i.e. linoleic, EPA and DHA were detected in this experiment from both species. DSC results demonstrated the 3 zones of melting point of Siam catfish oil, i.e range of -30 to-16°C, range of -16 to 25°C, and range of 25 – 46°C. While in Jambal catfish oil, it was earlier detected, i.e. at -34°C at the range up to 42°C.ABSTRAKIkan Patin merupakan salah satu ikan air tawar ekonomis penting di Indonesia yang dikenal dengan sebutan catfish. Ikan patin memiliki kandungan lemak yang tinggi dan merupakan sumber asam lemak tidak jenuh termasuk asam lemak omega 3 yang memiliki fungsi positif bagi kesehatan manusia. Tujuan dari penelitian ini adalah mendapatkan data karakteristik minyak ikan dari limbah pengolahan fillet ikan patin jenis Siam (Pangasius hypopthalmus) dan Jambal (Pangasius djambal) terutama mengenai profil asam lemaknya. Proses pengolahan filet menghasilkan filet sebagai produk utama dan sisanya berupa 6 komponen limbah yang terdiri dari kepala, tulang-ekor, kulit, daging trimm (sisa perapian fillet), daging belly flap (daging bagian perut) dan isi perut. Ekstraksi minyak ikan dilakukan menggunakan metode wet rendering yang dimodifikasi. Bagian kepala, daging belly flap dan isi perut merupakan bagian yang potensial digunakan sebagai bahan baku pembuatan minyak ikan dengan rendemen minyak ikan kasar yang dihasilkan berturut – turut sebesar 9,84%, 28,52% dan 20,34% untuk ikan patin Siam dan 9,54%, 25,60% dan 30,05% untuk ikan patin Jambal. Profil asam lemak dari minyak ikan patin Siam maupun Jambal menunjukkan bahwa asam lemak palmitat dan oleat merupakan komponen utama. Persentase asam lemak tak jenuh memiliki jumlah yang lebih tinggi dibandingkan asam lemak jenuh dari total asam lemak secara keseluruhan yaitu sebesar 53,24%, 54,38%, 52,74% dan 62,70%, 62,92%, 61,97% berturut–turut untuk ikan patin jenis Siam dan Jambal bagian kepala, daging belly flap dan isi perut. Asam lemak omega 3 yaitu linolenat, EPA dan DHA terdeteksi pada kedua jenis minyak ikan patin dengan jumlah yang relatif kecil. Hasil analisis DSC minyak ikan patin Siam menunjukkan tiga kisaran zona pencairan minyak yang terdeteksi, yaitu pada kisaran suhu – 30 sampai – 16 oC, kisaran suhu – 16 sampai 25 oC, dan kisaran suhu 25 sampai 46 oC. Pada patin Jambal pencairan minyak terdeteksi lebih awal yaitu pada suhu -34 oC dengan kisaran suhu sampai dengan 42 oC.

Pengaruh Jenis Asam dalam Isolasi Gelatin dari Kulit Ikan Nila (Oreochromis niloticus) terhadap Karakteristik Emulsi Suryanti Suryanti; Djagal Wiseso Marseno; Retno Indrati; Hari Eko Irianto
agriTECH Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The isolation of gelatin from nila fish (Oreochromis niloticus) skin with two types of acid (acetic acid 0,10 M and citric acid 0,05 M) was carried out on the characteristics of the emulsion to know the ability of gelatin as an emulsifier. The observation has been made for gelatin including native molecule weight with non-SDS PAGE (polyacrylamide gel electrophoresis), pH, isoelectric point, and amino acid content. The characteristics of emulsion were analysed for the emulsion properties (activity and stability), viscosity, particle size, microstructure, and zeta potential. The concentrations of gelatin used in the formation of the emulsion were 0%, 0.5%, 1.0%, 2.0%, and 3.0% with soybean oil ratio was 3:1 (v/v). The results showed that the molecular weight of native gelatin from acetic acid 0.10 M was > 260 kD, whereas from citric acids 0.05 M was 260 kD. The isoelectric point of both gelatin was at pH 8.5 whereas the pH of gelatin obtained using acetic acid 0.10 M was 5.35 and citric acid 0.05 M was 4.33. The level of lipophilic amino acid was higher than hydrophilic amino acid with the highest amount was glycine. The emulsifying properties of gelatin obatined from both acids reached the highest value of EAI (Emulsion Activity Index) at a concentration of 0.5% which decreased with the increasing of concentration. In contrary, the value of ESI (Emulsion Stability Index) and viscosity increased with the increasing of concentration. The particle size and microstructure of gelatin emulsion with acetic acid 0.10 M were greater than those with citric acid 0.05 M at the same concentration and showed to increase with the increasing of concentration. Zeta potentials of both gelatin were positive charge at all concentrations which increased with the increasing of concentration. ABSTRAKIsolasi gelatin dari kulit ikan nila (Oreochromis niloticus) dengan dua jenis asam (asam asetat 0,10 M dan asam sitrat 0,05 M) terhadap karakteristik emulsi telah dilakukan untuk mengetahui kemampuan gelatin sebagai emulsifier. Pengamatan terhadap gelatin meliputi berat molekul native dengan non-SDS PAGE (polyacrylamide gel electrophoresis), titik isoelektrik, pH dan asam amino. Pengamatan terhadap karakteristik emulsi meliputi sifat (aktivitas dan stabilitas), viskositas, ukuran partikel, dan mikrostruktur emulsi serta zeta potensial. Konsentrasi gelatin yang digunakan dalam pembentukan emulsi yaitu 0%, 0,5%, 1,0%, 2,0%, dan 3,0% dengan menambahkan minyak kedele pada rasio 3:1 (v/v). Hasil penelitian menunjukkan berat molekul gelatin native dari asam asetat 0,10 M adalah > 260 kD sedangkan dari asam sitrat 0,05 M sebesar 260 kD. Titik isoelektrik kedua gelatin pada pH = 8,5 sedangkan pH gelatin dari asam asetat 0,10 M sebesar 5,35 dan dari asam sitrat 0,05 M sebesar 4,33. Kandungan asam amino lipofilik dari kedua gelatin lebih banyak daripada asam amino hidrofilik dengan kandungan yang terbesar adalah glisin. Sifat emulsi gelatin dari kedua proses asam tersebut memiliki nilai EAI (Emulsion Activity Index) tertinggi pada konsentrasi 0,5%, yang semakin menurun dengan semakin meningkatnya konsentrasi. Sebaliknya nilai ESI (Emulsion Stability Index) dan viskositas emulsi semakin meningkat dengan semakin meningkatnya konsentrasi. Ukuran partikel droplet dan mikrostruktur emulsi gelatin dari proses asam asetat 0,10 M lebih besar daripada proses asam sitrat 0,05 M pada konsentrasi yang sama dan menunjukkan peningkatan dengan semakin meningkatnya konsentrasi. Zeta potensial kedua gelatin bernilai positif pada semua konsentrasi dan meningkat dengan semakin besarnya konsentrasi.

Penelitian Pemanfaatan Kulit Cucut Hari Eko Irianto; Nurul Hak
agriTECH Vol 8, No 4 (1988)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Co-Authors Achmad Poernomo Agus Supriyanto Agusman Agusman Agusman, Agusman Akbar Hanif Dawam Abdullah Ali Suman Alifah, Reza Nur Amanda, Putri Anja Meryandini Ausias, Gilles Azizah Intan Pangesty Batubara, Siti Chairiyah Chalid, Muchamad Dedi Fardiaz Dedi Supriadi Dewi Seswita Zilda Diah Lestari Ayudiarti Dian Dwi Putri Diana Natalia Dina Fransiska Djagal Wiseso Marseno Djagal Wiseso Marseno Dwiyitno Dwiyitno El-Ghifary, Muhammad Ghufron Ema Hastarini Eni Harmayani Erislan, Erislan farida ariyani Fayakun Satria Fransiska, Dina Gintung Patantis Gintung Patantis Hanifah Nuryani Lioe Hastiana, Sabina Ifah Munifah Ifah Munifah Ijah Muljanah Ikasari, Diah Indrati, Retno JAKA WIDADA Jamal Basmal, Jamal Jan Schwarzbauer Khairul Amri Kusumaningrum, Wida Banar Laksono Trisnantoro Larissa Dsikowitzky Lumanauw, Jimmy M. Syamsul Maarif Marimin , Mochamad Chalid Muljanah, Ijah Nurhayati Nurhayati Nurhayati Nurhayati Nurhayati Nuri Andarwulan Nurul Hak Panji Priambudi Poetri, Tika Annisa Eka Putri Putih Puspa Asri Rini Riastuti, Rini Rinta Kusumawati, Rinta Rizal Syarief Rodiah Nurbaya Sari Rossy Choerun Nissa Roziafanto, Ahmad Nandang Salampessy, Randi Bokhy Syuliana Sidartha, B. Boy Rahardjo Siti Zahro Nurbani Slamet Budhijanto Sri Marliah Subaryono Subaryono, Subaryono Sugiarto S Sukarno Sukarno Suryaningrum, Theresia Dwi Suryanti Suryanti Suryanti Suryanti Suryanti Suryanti Suryanti Syamsiar, Syamsiar Tazwir Tazwir Titi Candra Sunarti Tri Wulandari Widya Asmara Yusro Nuri Fawzya Yusro Nuri Fawzya Zilda, Dewi Zeswita

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