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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
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EFFECT OF AGAR AND KAPPA-CARRAGEENAN ON THERMAL AND MECHANICAL PROPERTIES OF THERMO PLASTIC STARCH (TPS) Akbar Hanif Dawam Abdullah; Putri Putih Puspa Asri; Rossy Choerun Nissa; Dina Fransiska; Nurhayati Nurhayati; Agusman Agusman; Hari Eko Irianto; Panji Priambudi; Sri Marliah
Jurnal Sains Materi Indonesia Vol 22, No 1: OCTOBER 2020
Publisher : Center for Science & Technology of Advanced Materials - National Nuclear Energy Agency

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17146/jsmi.2020.22.1.6072

Abstract

Effect of Agar and kappa-Carrageenan on Thermal and Mechanical Properties of Thermo Plastic Starch (TPS) Thermoplastic starch needs to be blend with other materials because of its limited properties. In order to gain the desired properties, the interaction between the added component (filler, plasticizer, second polymer, etc) must be concerned as it can affect the performances of the final product. Thermoplastic starch has been successfully made with mixing and compression molding with the addition of agar and kappa-carrageenan. The effect of the added material has been studied with FTIR, Tensile, DSC, and TGA to investigate their mechanical and thermal properties. The FTIR spectrum has shown the shifting around the methyl group (C-H), a carboxyl group (C-O), and a hydroxyl group (O-H). Thermal analysis results presented different patterns in melting and degradation behavior. The tensile strength value did not show significant improvement with the presence of agar and kappa-carrageenan. It is shown that the addition of agar and kappa-carrageenan affects thermal behavior but does not significantly impact the mechanical properties. 
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (324.157 KB) | DOI: 10.22146/agritech.9584

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (592.691 KB) | DOI: 10.22146/agritech.13025

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2517.673 KB) | DOI: 10.22146/agritech.19035

Abstract

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Karakteristik Emulsi Beberapa Fraksi Gelatin dari Kulit Ikan Nila (Oreochromis niloticus) Suryanti Suryanti; Djagal Wiseso Marseno; Retno Indrati; Hari Eko Irianto
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 12, No 1 (2017): Juni 2017
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v12i1.331

Abstract

AbstrakFraksinasi ekstrak gelatin dari kulit ikan nila (Oreochromis niloticus) dengan menggunakan kantong dialisis MWCO 100 kD telah dilakukan. Penelitian ini bertujuan untuk mengetahui karakteristik emulsi dari fraksi gelatin yang diperoleh melalui proses asam asetat 0,10 M (GAs) dan asam sitrat 0,05 M (GSi). Fraksi gelatin GAs yang diperoleh memiliki distribusi berat molekul  13,6-218,87 kD dan 15,27-61,1 kD sedangkan fraksi gelatin GSi sebesar 107,5-142,23 kD dan 12,5-82,9 kD. Gugus fungsional molekul dari keempat fraksi gelatin tersebut terdiri dari amida I (1648 cm-1), amida II (1452 cm-1) dan amida III (1089 cm-1). Karakteristik emulsi yang meliputi sifat emulsi (aktivitas dan stabilitas emulsi) serta ukuran partikel emulsi semakin meningkat dengan semakin meningkatnya berat molekul. Zeta potensial droplet emulsi gelatin dari proses asam sitrat 0,05 M (GSi) lebih banyak bermuatan ion positif daripada proses asam asetat 0,10 M(GAs). Emulsi yang terbentuk dari fraksi GAs dan GSi pada konsentrasi 0,1% termasuk dalam makroemulsi dengan ukuran droplet >100 nm dan stabilitas mencapai 22,62 menit yang dapat diaplikasikan pada produk pangan seperti whipping cream, salad dressing dan mayonnaise. The Emulsion Characteristic of Gelatin Fraction from Tilapia (Oreochromis niloticus) SkinAbstractFractionation of gelatin extract from tilapia (Oreochromis niloticus) skin was done by using dialysis bag of MWCO 100 kD. The aim of this research was to determine the emulsion characteristics of gelatin fraction from the process of 0.10 M acetic acid (GAs) and 0.05M citric acid (GSi). Gelatin GAs fraction has a molecular weight distribution of 13.6 to 218.87 kD and 15.27 to 61.1 kD while gelatin GSI fraction of 107.5 to 142.23 kD and 12.5 to 82.9 kD. Functional groups of the four fractions of gelatin molecules consist of amide I (1648 cm-1), amide II (1452 cm-1) and amide III (1089 cm1 ). Emulsion characteristics including the emulsion properties (activity and stability of emulsion) and particle size emulsion increased with the increasing of molecular weight. Zeta potential of emulsion droplet gelatin from 0.05M citric acid (GSi) method produced more positively charged ions than 0.10 M acetic acid process (GAs). Emulsion created by 0,1% GAs and GSi fraction was refer to macroemulsion with droplet size >100 nm and stability 22.62 minutes, which could be applied for food product such as ice cream, whipping cream and salad dressing.
Pengaruh Pencucian terhadap Sifat Fungsional Daging Lumat Ikan Patin Siam (Pangasius hypopthalmus) Suryanti Suryanti; Rizal Syarief; Hari Eko Irianto; Sukarno Sukarno
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 6, No 2 (2011): Desember 2011
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v6i2.403

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh pencucian terhadap sifat fungsional daging lumat ikan patin siam (Pangasius hypopthalmus). Ikan patin siam hidup diperoleh dari kolam ikan di Parung, Bogor. Ikan diberok selama 24 jam, kemudian ikan dimatikan dengan perendaman dalam air es selama ± 20 menit. Daging dipisahkan dari tulang dan kulit hingga diperoleh filet daging. Filet dicuci dan dilumatkan dengan mincer. Daging lumat yang diperoleh dicuci satu sampai tiga kali dalam air pada s uhu 4–5oC dengan rasio 1:5 (w/v), kemudian dilanjutkan dengan penyaringan dan pengepresan. Sebagai kontrol adalah daging lumat yang dipress tanpa melalui pencucian dan penyaringan. Hasil penelitian menunjukkan bahwa pencucian satu kali menghasilkan sifat fungsional terbaik dalam hal water holding capacity41,98%, sifat emulsi (aktivitas emulsi 0,37 dan stabilitas emulsi 48,37%), serta kekuatan gel 1364 g cm. Komposisi proksimat daging lumat dengan pencucian satu kali menghasilkan kadar air 81,21%, protein 87,25% (bk), abu 1,63% (bk), dan lemak 10,29% (bk).
POTENSI DAN TINGKAT PEMANFAATAN SUMBER DAYA IKAN DI WILAYAH PENGELOLAAN PERIKANAN NEGARA REPUBLIK INDONESIA (WPP NRI) TAHUN 2015 SERTA OPSI PENGELOLAANNYA Ali Suman; Hari Eko Irianto; Fayakun Satria; Khairul Amri
Jurnal Kebijakan Perikanan Indonesia Vol 8, No 2 (2016): (November, 2016)
Publisher : Pusat Riset Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (859.438 KB) | DOI: 10.15578/jkpi.8.2.2016.97-100

Abstract

Sumber daya ikan di perairan Indonesia merupakan salah satu modal menuju kemakmuran bagi bangsa, apabila dikelola secara berkelanjutan.Kajian potensi dan tingkat pemanfaatan tahun 2015, merupakan salah satu dasar utama dalam merumuskan pengelolaan tersebut menuju pemanfaatan sumber daya yang lestari bagi kesejahteraan bangsa. Secara keseluruhan komposisi jenis sumber daya ikan di perairan Indonesia didominasi kelompok ikan pelagis kecil sebesar 36 % dan ikan pelagis besar sebesar 25 %. Potensi sumber daya ikan di perairan Indonesia adalah sebesar 9,931 juta ton per tahun dengan potensi tertinggi terdapat di WPP 718 (Laut Arafura) sebesar 1,992 juta ton/tahun (20%), di WPP 572 (Samudera Hindia sebelah barat Sumatera dan Selat Sunda) sebesar 1,228 juta/tahun (12 %) dan di WPP 711 (Selat Karimata, Laut Natuna dan Laut Cina Selatan) sebesar 1,143 juta ton/tahun (12 %). Tingkat pemanfaatan secara keseluruhan terlihat didominasi kondisi overfishing (indikator warna merah) sekitar 49 %, diikuti kondisi fully-exploited (indkator warna kuning) sekitar 37 % dan kondisi moderat (indikator warna hijau) hanya 14 %. Kelompok ikan yang mengalami kondisi overfishing paling tinggi adalah kelompok udang Penaeid, lobster, kepiting dan rajungan, yang mencapai 63 % dari kondisi overfishing saat ini. Dalam perspektif yang demikian, opsi pengelolaan yang harus segera dilakukan adalah mengurangi jumlah upaya penangkapan pada WPP yang mengalami kondisi overfishing serta meningkatkan upaya pada WPP yang tingkat pemanfaatannya masih moderat dan fully exploited.Fish resources within Indonesian waters (i.e. teritorial and archipelagic waters) including Indonesian Economic Exclusive Zone if under sustainably management it would contribute a significant role as a source of nation welfare. Scientific advice on stock status and its exploitation rate are required as an input to support an apropriate fisheries management. Generally, fish resources in these waters are dominated by two main fish groups such as small pelagic fish by 36 % and large pelagic fish by 25 %. Indonesia fish resource in 2015 was estimated for 9,931 million tons/year with comprises of 1,992 million ton/year (20 %) in fisheries management area (FMA) 718 (Arafura sea), 1,228 million/year (12 %) in FMA 572 (western of Sumatera of Indian ocean and Sunda strait) and 1,143 million tons/year (12 %) in FMA 711 (Karimata strait, Natuna sea, and south China sea). Most of fish resources (49 %) were in the status of overfishing with red indicator, folowed by fully-exploited state(37 %) in yellow indicator and only 14 % in the moderate state (green indicator). Among all nine fish groups, the overfishing state (up to 63%) is recorded from group of shrimps (Penaidae), lobster, and crabs. The management options in these prespective is urgently suggested to reduce fishing effort at the level of f.opt (fishing optimum) for overfishing fish groups. Whilts possibly to increase effort for fish groups with fully and moderate exploited state at the level off opt.
Chitosan nanoparticles: process and their application as drug delivery. Hari Eko Irianto; Ijah Muljanah
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 6, No 1 (2011): May 2011
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.v6i1.55

Abstract

Chitosan has wide ranges of potential applications and Indonesia possesses abundant rawmaterial sources such as crab and shrimp shells to produce it. Chitosan have beneficial properties,i.e. biocompatible, biodegradable, non-toxic and inexpensive. Nowadays, several experimentson the preparation of chitosan into nanoparticles and its utilization as drug delivery for varioustargeted therapies have been conducted. Chitosan nanoparticles can be prepared using variousmethods, e.g. emulsion cross-linking, precipitation, spray drying, emulsion-droplet coalescencemethod, ionic gelation, reverse micellar method and polyelectrolyte complex. Applications ofchitosan nanoparticles as drug delivery can be performed through diverse administrations includingparenteral, peroral and ocular, non-viral gene delivery vectors, vaccine delivery, and photodynamictherapy.
Characteristics of Solid Waste Agar Industries Ifah Munifah; Hari Eko Irianto
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 13, No 3 (2018): December 2018
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.v13i3.292

Abstract

Agar processed from red seaweed Gracilaria sp. in Indonesia can be found in the form of sheet and powder. The abundance of cellulose in agar solid waste can be used as an alternative source of carbon for microorganism growth. The purpose of this study was to determine the component of agar solid waste and to characterize the cellulose. The agar solid waste (limbah industri agar-agar, LIA) was undergone physical separation process into agar, fiber cellulose, and celite. The result showed that agar solid waste consisted of 53.53% fiber; 37.33% agar and 8.60% celite. LIA was characterized for its components including ash, lignin, extractive substances, cellulose, hemicellulose, and holocellulose using Technical Association of the Pulp and Paper Industry Method (TAPPI). The TAPPI analysis revealed that solid waste generated from seaweed Gracilaria sp processing had 28.19% cellulose, 38.83% holocellulosa, 10.63% hemicellulose, 8.27% ash, 3.54% insoluble acid ash, 11.23% water, and 1.62% extractives substances. The lignin content of the solid waste was low (2.08%), therefore it has potential to be utilized as biomass (bio fertilizer, alternative carbon source). The components in solid waste of agar was determined using Fourier Transform Infra Red (FTIR). The LIA sample had high content of celite indicated by the absorption peak which appears at wave length 2343.45 cm-1 for the -Si-H bond and at the wave length 772.99 cm-1 for the bond -Si- O-. Infra-red spectra showed that celite still exist in solid waste of agar. The study indicated that there was still a large amount of cellulose in the solid waste of agar. Keywords: solid waste, cellulose, agar, lignin, celite
Non-Target Screening Method for the Identification of Persistent and Emerging Organic Contaminants in Seafood and Sediment from Jakarta Bay Dwiyitno Dwiyitno; Larissa Dsikowitzky; Nuri Andarwulan; Hari Eko Irianto; Hanifah Nuryani Lioe; Farida Ariyani; Jan Schwarzbauer
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 10, No 3 (2015): December 2015
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.v10i3.175

Abstract

Identification of persistent and emerging organic contaminants in green mussels (Perna viridis), various fishes, banana shrimp (Penaeus merguiensis) and sediment samples from Jakarta Bay has been employed. A non-target GC-MS screening approach has identified more than 60 individual organic compounds from the whole fractions either non-polar, semi-polar or acidic-polar compounds. The substances comprised as persistent organic pollutants (POPs) including DDT (dichlorodiphenyl trichloroethane) and its metabolites as well as high molecular weight polycyclic aromatic hydrocarbons (HMW-PAHs). Noteworthy, a number of emerging contaminants detected in the present study have never been reported previously either from the same location or from Asian waters. They include some priority contaminants of non-persistence halogens and emission of technical products, such as di-iso-propylnaphthalenes (DIPNs) dichlorobenzene (DCB), dichlorodiphenyl chloroethene (DDMU) and phenylmethoxynaphthalene (PMN). In general, the concentration order of the priority organic contaminants was sediment green mussel fishes shrimp. Further analysis based on the spatial distribution, individual concentrations and bioavailability suggested that some contaminants are applicable as molecular marker for the assessment of anthropogenic emission in Jakarta Bay, i.e. DIPNs, linear alkylbenzenes (LABs), phenylmethoxynaphthalene (PMN), PAHs, dichlorobenzene, DDT and its metabolites.
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