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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
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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SCREENING OF THERMOSTABLE PROTEASE PRODUCING MICROORGANISMS ISOLATED FROM INDONESIAN HOTSPRING Dewi Seswita Zilda; Eni Harmayani; Jaka Widada; Widya Asmara; Hari Eko Irianto; Gintung Patantis; Yusro Nuri Fawzya
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 7, No 3 (2012): December 2012
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.v7i3.5

Abstract

Although many proteases had been studied and characterized, only a few of them are commercially available.  Protease thermostability is one of the crucial properties for industrialapplication. This research aimed to isolate and to screen the potential isolate which produce thermostable protease. There were 6 isolates (BII-1, BII-2, BII-3, BII-4, BII-6 and LII), isolated using solid Minimal Synthetic Medium (MSM) supplemented with 1.5% skim milk, that have, protease activity. Based on the 16S-rRNA gene sequencing analysis, isolates BII-1, BII-2 and BII- 6 were identified as Bacillus licheniformis, isolates BII-3 and BII-4 were identified as Bacillus subtilis, while isolate LII was identified as Brevibacillus thermoruber. Three isolates (BII-6, BII-4 and LII) were then further investigated for the second screening step using liquid MSM supplemented with 1% skim milk. The isolates (BII-6, BII-4 and LII) optimally produced protease when they were cultivated at 35, 30 and 50o C respectively after 22 h of incubation. Protease produced by BII-6, BII-4 and LII had optimum temperature  of 65, 60 and 85o C, optimum pH at 7-8, 8 and 9 and stable up to 100 min at 55, 60 and 75o C respectively.
Biodiversity of Cellulolytic Bacteria Isolated from the Solid Wastes of Agar Seaweed Processing Industry Ifah Munifah; Titi Candra Sunarti; Hari Eko Irianto; Anja Meryandini
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.v10i3.129

Abstract

Agar is polysaccharide extracted from the seaweed Gracilaria sp. It is commonly used for food, medical, pharmaceutical and biotechnology industries. The red seaweed Gracilaria verrucosa is the most common material used for the extraction of agar, processed into sheet and powder. A total of 7169 tons solid waste is produced from the agar industry in Indonesia which can further result in 4301.4 tons per year of cellulose. However, solid wastes from agar seaweed processing industry have not been managed and used optimally, and therefore seaweed solid wastes can be used as one of alternative source of cellulose and cellulolytic bacteria. In this research, we reported the isolation of cellulose-producing bacteria from seaweed processing industry wastes using specific media 1 % LIA (Limbah Industri Agar, waste of seaweed processing industry). Sequencing and subsequent phylogenetic analysis of the 16S rRNA genes amplified from the obtained 7 isolates identified them as Serratia marcescens, Chryseobacterium indovlogenes, Bacillus pumilus, Bacillus cereus, Strenatrophomonas maltophila, and Pseudomonas aeruginosa.
Analisis Implementasi Manajemen Budaya Kesehatan Lingkungan Di Pondok Pesantren Daruttakwien Bekasi El-Ghifary, Muhammad Ghufron; Erislan, Erislan; Irianto, Hari Eko
Management Studies and Entrepreneurship Journal (MSEJ) Vol. 5 No. 2 (2024): Management Studies and Entrepreneurship Journal (MSEJ)
Publisher : Yayasan Pendidikan Riset dan Pengembangan Intelektual (YRPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37385/msej.v5i2.5115

Abstract

This study aims to measure the implementation of environmental health management with statistic descriptive of qualitative that analyzes the Implementation of Environmental Health Culture Management at the Daruttakwien Bekasi Islamic Boarding School. The research sample consisted of 39 daily managers who lived at the Daruttakwien Bekasi Islamic boarding school. using the total sampling illustration method. Information was collected using a Likert scale questionnaire. The research results from each dimension of environmental health culture show an average value of 43.62 (87%) in the personal dimension in the very good category, from the behavioral dimension it displays an average value of 39.36 (79%) in the good category, in the organizational dimension a value is obtained. an average of 40.21 (80%) was categorized as good. With respect to the human component of the teamwork evaluation, the K3 parts of the K3 management assessment for environmental health culture implementation yielded very excellent findings (528), as did the training assessment (160), and the assessment from reporting (160). (502), the work environment Islamic boarding school administrators received a very good category (511). In the behavioral dimension, the compliance aspect received a fairly good category (775), the aspect of using cleaning equipment received a score in the quite good category (447), and the communication aspect received a very good category (313). In the organizational dimension, the regulatory aspect received a good category (787), leadership received a good category (631), risk received a fairly good category (150) under the excellent heading. Based on data collected from three different angles, it was determined that Daruttakwien Bekasi Islamic Boarding School exhibited an environmental health culture level 1 (emerging) application of environmental health management. This was supported by a total score of 1.01. It is hoped that the results of this research can be used as data for Islamic boarding schools to improve environmental health management in Islamic boarding schools' environmental health culture so that they can improve the health quality of students and all boarding school residents.
FEASIBILITY ANALYSIS OF FISH HANDLING PRACTICES IN THE SABILULUNGAN MODERN FISH MARKET Wulandari, Tri; Poernomo, Achmad; Irianto, Hari Eko
Jurnal Perikanan Unram Vol 15 No 2 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i2.756

Abstract

In 2018 the Ministry of Maritime Affairs and Fisheries built the Sabilulungan modern fish market in Bandung Regency. This modern fish market was built the main aim of eliminating the public’s image of fish markets as dirty, muddy, smelly, and dirty. This research was conducted to determine the appropriateness of fish handling methods in modern fish markets. Analysis of the feasibility of fish handling methods is carried out by referring to the fish handling practice implementation checklist regulated by the Ministry of Maritime Affairs and Fisheries for supplier units. The assessment is modified with the Guttman scale and the finalo result will conclude the feasibility of the treatment method in the form of a percentage. The research result stated that the method of fish handling in modern fish market sabilulungan was not feasible with a feasibility value of 40.4%. It is recommended that modern fish market sabilulungan immediately create a management standard operating procedure, complete a documentation system, be firm in developing traders, appoint a special officer to be responsible for quality, complete and recognize facilities and infrastructure according to requirement, provide counseling regarding the principles of hygienic sanitation and training on good fish handling methods.
Management Strategy of Muara Baru Modern Fish Market Wulandari, Tri; Poernomo, Achmad; Irianto, Hari Eko
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 11, No 2 (2022)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2022.011.02.8

Abstract

AbstractTo compete in the present and future, the newly constructed Muara Baru modern fish market, called Pasar Ikan Modern Muara Baru (PIM Muara Baru), requires an effective management approach. This research aims to examine different management techniques for PIM Muara Baru utilizing a Strength, Weakness, Opportunity, and Threat (SWOT) analysis. The findings indicate that an aggressive strategy is required. Alternative management strategies include improving facilities and adding products sold at the food court, assigning special employees to promote and implement more intensive and innovative promotional activities on social media, collaborating with the government in optimizing Gemarikan (a national program to popularize eating fish), cooperating with online business partners and increasing merchants' capacity to transact online, adding facilities and improving the service quality. The outcomes of the alternative techniques are offered for PIM Muara Baru management to consider.Keywords: management strategy, Muara Baru modern fish market, SWOT Analysis AbstrakPasar ikan modern (PIM) Muara Baru yang baru dibangun memerlukan strategi pengelolaan yang tepat sehingga mampu bersaing di masa sekarang dan masa yang akan datang. Tujuan penelitian ini adalah untuk menganalisis alternatif strategi pengelolaan PIM Muara Baru menggunakan analisis Strength, Weakness, Opportunity, Threat (SWOT). Hasil penelitian menunjukan bahwa strategi yang diperlukan adalah aggressive strategy. Alternatif strategi pengelolaan antara lain: memperbaiki fasilitas dan menambah produk yang dijual di foodcourt; menyediakan Sumber Daya Manusia (SDM) khusus untuk melakukan promosi dan menerapkan kegiatan promosi yang lebih intensif dan inovatif di media sosial, bekerja sama dengan pemerintah dalam mengoptimalkan gemarikan (gerakan memasyarakatkan makan ikan), bekerja sama dengan mitra bisnis online dan meningkatkan kapasitas pedagang untuk bertransaksi secara daring, menambah fasilitas dan meningkatkan kualitas pelayanan pada konsumen. Alternatif srategi pada hasil penelitian ini disarankan sebagai bahan pertimbangan untuk diterapkan dalam pengelolaan PIM Muara Baru.Kata Kunci: analisis SWOT, Pasar Ikan Modern Muara Baru, strategi pengelolaan
Isolation and Characterization of Cellulose Microfibril (MFC) from Gracilaria sp. with Different Quality Grades Nurhayati; Irianto, Hari Eko; Supriyanto, Agus; Kusumawati, Rinta; Basmal, Jamal; Munifah, Ifah; Setiawati, Natalia Prodiana; Kusumaningrum, Wida Banar; Amanda, Putri; Roziafanto, Ahmad Nandang; Riastuti, Rini; Chalid, Muchamad
Science and Technology Indonesia Vol. 10 No. 3 (2025): July
Publisher : Research Center of Inorganic Materials and Coordination Complexes, FMIPA Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26554/sti.2025.10.3.712-724

Abstract

The cellulose found in Gracilaria sp. has not been utilized optimally. This study investigated the characteristics of cellulose and cellulose microfibril (MFC) isolated from three grades of Gracilaria sp. Descriptive tests were performed to determine the quality of eachgrade, including observations on moisture content, ashcontent, CAW,andimpurities. The extraction process involved separating agar from Gracilaria sp., isolating cellulose using 10% NaOH, and bleaching cellulose with 3% NaOCl. The bleached cellulose was then ultrasonicated to produce MFC. Characterization was performed using FTIR, XRD, PSA, STA, DSC, and py-GC/MS. FTIR analysis indicated similar peaks for both cellulose forms but only differed in transmittance intensity. The crystallinity index from XRD analysis was 22–39% for raw Gracilaria sp., 25–46% for cellulose, and 68–89% for MFC. The particle size distribution of MFC mostly ranged between 200–500 nm, with 63.16% frequency. TG analysis showed cellulose decomposition with a Tonset of 231–260oC and a Tmax of 318–326oC. DSC analysis revealed that sonication enhances the polymer structure’s crystallization compared to pre-sonicated cellulose and raw material. The py-GC/MS analysis showed that D-allose and n-Hexadecanoic acid were the major components.
Morphological and Crystallinity Studies of Nanofiber Cellulose Based on Sargassum sp. Using Multistep Preparation Nurhayati, Nurhayati; Irianto, Hari Eko; Chalid, Mochamad; Riastuti, Rini
Indonesian Journal of Chemistry Vol 25, No 4 (2025)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijc.104211

Abstract

This study aims to investigate the crystallinity and morphological characteristics of cellulose nanofibers (CNF) isolated from Sargassum seaweed through a multistep preparation. The isolation was conducted in stages, including alkalinization, bleaching, and mechanical reduction in fiber size. In addition to observing the outcomes at each isolation stage, three mechanical processes were implemented to generate CNF. The observed parameters included fiber morphology analyzed using scanning electron microscopy (SEM) and fiber crystallinity tested using X-ray diffraction (XRD). The results indicated that Sargassum mostly exhibits a type Iα structure of cellulose. The multistep treatment, combined with mechanical processing, resulted in finer fibers and an improved crystallinity index, reaching a maximum value of 70.39%. These findings suggest that cellulose nanofibers from Sargassum have the potential to be used in sustainable biomedical materials.
Effect of sulfuric acid treatment in cellulose nanocrystals extraction from Sargassum sp. seaweed: Efek perlakuan asam sulfat pada ekstraksi selulosa nanokristal dari rumput laut Sargassum sp. Fransiska, Dina; Hastiana, Sabina; Sidartha, B. Boy Rahardjo; Pangesty, Azizah Intan; Chalid, Mochamad; Priadi, Dedi; Ausias, Gilles; Hari Eko Irianto
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 9 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(9)
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/y5x3as39

Abstract

Sargassum sp. adalah jenis rumput laut cokelat yang banyak ditemukan di perairan tropis, namun belum dimanfaatkan secara optimal. Kandungan selulosa yang tinggi dalam Sargassum sp. dapat digunakan untuk menghasilkan selulosa nanokristal (CNC). CNC dapat digunakan sebagai bahan nano penguat bionanokomposit. Penelitian ini bertujuan untuk menentukan konsentrasi asam sulfat yang optimum untuk mengekstraksi nanokristal selulosa dari Sargassum sp. CNC dari Sargassum sp. diekstraksi menggunakan metode hidrolisis asam dan sonikasi. Variasi konsentrasi asam sulfat pada proses ekstraksi CNC, yaitu 30, 40, 50, dan 60%. Karakterisasi CNC dilakukan menggunakan spektroskopi inframerah (FTIR), difraksi sinar-X (XRD), dan analisis termogravimetri (TGA). Analisis FTIR mengonfirmasi keberadaan puncak gugus fungsi khas CNC, termasuk C–O–C (\~1160 cm⁻¹), C–O (\~1050–1030 cm⁻¹), dan C–H β-(1→4)-glikosidik (\~897 cm⁻¹) sebagai sidik jari CNC. Hal ini menunjukkan bahwa CNC yang diekstraksi melalui hidrolisis asam sulfat memiliki perbedaan yang signifikan dibandingkan dengan bahan baku Sargassum sp. Selain itu, hasil XRD menunjukkan bahwa hidrolisis asam berpengaruh pada berkurangnya daerah amorf pada CNC. Analisis XRD menunjukkan tingkat CNC tertinggi sebesar 77,6% pada hidrolisis asam sulfat 40%. Analisis termal menggunakan TGA dan DTG menunjukkan bahwa CNC yang diproses dengan hidrolisis asam sulfat 40% menghasilkan CNC dengan stabilitas termal yang meningkat, menunjukkan suhu dekomposisi termal sebesar 369,60 °C. CNC yang diisolasi dari Sargassum sp. berpotensi sebagai bahan pembuatan nanokomposit dalam berbagai aplikasi, misalnya bidang farmasi, pengemasan makanan, dan biomedis.
Aplikasi mixture design pada pengembangan produk snack bar ikan tongkol (Euthynnus affinis) sebagai camilan sehat: Mixture design application on the development of mackerel tuna (Euthynnus affinis) snack bars as healthy snacks Salampessy, Randi Bokhy Syuliana; Irianto, Hari Eko; Alifah, Reza Nur
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 26 No. 3 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26 (3)
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.v26i3.43748

Abstract

Pemerintah menargetkan angka tengkes (stunting) di Indonesia pada 2024 turun menjadi 14%. Oleh karena itu, perlu dikembangkan formulasi pangan yang mengandung gizi tinggi untuk mengatasi hal tersebut, salah satunya adalah snack bar yang disubstitusi dengan tepung ikan. Penelitian ini bertujuan untuk menentukan formula terbaik produk snack bar dengan substitusi tepung ikan tongkol menggunakan metode mixture design. Variabel peubah bahan formula, yaitu konsentrasi oat granola, konsentrasi tepung terigu, dan konsentrasi tepung ikan tongkol. Formula yang menghasilkan produk dengan penerimaan panelis tertinggi ditetapkan sebagai formula terpilih. Parameter yang dianalisis meliputi uji proksimat, mikrobiologi, dan organoleptik. Data dianalisis secara statistik dengan uji Kruskal Wallis dan paired sampel t-Test dengan Aplikasi SPSS. Snack bar terpilih dilihat dari respon hasil hedonik terhadap parameter kenampakan, bau, rasa, dan tekstur yang paling disukai, yaitu snack bar dengan formula yang terdiri dari 80% granola, 15% tepung terigu, dan 5% tepung ikan tongkol. Kandungan nilai gizi untuk produk snack bar terpilih, yaitu kadar protein 8,37%, karbohidrat (by difference) 76,32%, kadar lemak 0,75%, kadar air 12,27%, kadar abu 2,45%, dan cemaran mikroba ALT <102 kol/g, E.coli <3,0 APM/g, Salmonella negatif, Staphylococcus aureus negatif dan kapang <104 kol/g. Berdasarkan kandungan gizinya snack bar cocok dijadikan alternatif camilan sehat karena mengandung zat gizi kompleks.
Pengembangan produk kukis ikan gabus (Channa striata) menggunakan mixture design : Application of mixture design in the development of snakehead fish (Channa striata) cookies product Salampessy, Randi Bokhy Syuliana; Susanto, Arif; Irianto, Hari Eko
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 1 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(1)
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.v27i1.45733

Abstract

Ikan gabus (Channa striata) memiliki kandungan protein yang lebih tinggi dibandingkan telur, daging ayam, dan daging sapi. Produk cookies dapat ditingkatkan nilai gizinya melalui penambahan daging ikan gabus. Tujuan penelitian ini menentukan formula terbaik kukis dengan penambahan daging ikan gabus dan dapat diterima oleh konsumen menggunakan mixture design. Rancangan penelitian yang digunakan adalah mixture design, dengan variabel yang diteliti adalah daging ikan gabus, tepung terigu, dan mentega. Kukis dievaluasi secara sensori oleh 30 panelis menggunakan uji hedonik. Produk terpilih dari hasil evaluasi sensori dianalisis secara kimiawi (analisis proksimat) dan mikrobiologis. Hasil terpilih pembuatan kukis yaitu 5% daging ikan gabus, 55% tepung terigu, dan 40% mentega. Hasil proksimat dari produk tepilih adalah kadar air 2,51%; abu 0,10%; lemak 11,77%; protein 6,73%; dan karbohidrat 79,24%. Hasil mikrobiologis produk terpilih adalah angka lempeng total 8×104 koloni/g, Escherichia coli maksimum 3 MPN/g, Salmonella dan Staphylococcus aureus tidak ditemukan, dan khamir <1×101 koloni/g.
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