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All Journal JOURNAL OF COASTAL DEVELOPMENT ILMU KELAUTAN: Indonesian Journal of Marine Sciences Jurnal Kelautan Tropis Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology

Sri Sedjati

Unknown Affiliation

Author-ID : 2953709

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Education Environmental Science Immunology & microbiology

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Articles

THE EFFECT OF CHITOSAN CONCENTRATION AND STORAGE TIME ON THE QUALITY OF SALTED-DRIED ANCHOVY (Stolephorus heterolobus) Tri Winarni Agustini; Sri Sedjati
JOURNAL OF COASTAL DEVELOPMENT Vol 10, No 2 (2007): Volume 10, Number 2, Year 2007
Publisher : JOURNAL OF COASTAL DEVELOPMENT

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (219.729 KB)

The use of chitosan as preservative agent in fish processing had been conducted for some reasons for example its usage as food additive that can prevent microbial growth, as antioxidative agent, and, to some extent to produce safe food. This research studied the application of chitosan on salted-dried anchovy (S. heterolobus) preservation during storage at room temperature. The aims of this research were to know the effect of treatment (chitosan concentration and storage time) on the quality of salted-dried anchovy (bacterial count and organoleptic test). The experimental design used was Split plot in time design and using Randomized Complete Block with two factors. The first factor was chitosan concentrations (0,0%; 0,5%; 1,0%) while the second factor storage time (0; 2; 4; 6; 8 weeks). The results indicated that chitosan concentration and storage time significantly reduced the total bacterial count (p<0,01) but not significantly different (p>0,05) for organoleptic test. The interaction of chitosan concentration and storage time significantly influenced the total bacterial count (p<0,01).

Dampak Pemaparan Logam Berat Kadmium pada Salinitas yang Berbeda terhadap Mortalitas dan Kerusakan Jaringan Insang Juvenile Udang Vaname (Litopeneus vannamei) Ervia Yudiati; Sri Sedjati; Ipanna Enggar; Irpan Hasibuan
ILMU KELAUTAN: Indonesian Journal of Marine Sciences Vol 14, No 4 (2009): Jurnal Ilmu Kelautan
Publisher : Marine Science Department Diponegoro University

Uji toksisitas akut dilakukan pada juvenil udang vaname Litopenaeus vannamei dengan pemaparan jangka pendek (96 jam) berbagai konsentrasi logam kadmium. Uji statis digunakan sebagai teknik uji toksisitas. Tujuan dari studi ini adalah untuk menganalisis mortalitas dan kerusakan jaringan insang udang vaname yang didedah logam kadmium pada salinitas yang berbeda. Hasil peneltian menunjukkan toleransi udang vanamae terhadap logam kadmium menurun sejalan dengan penurunan tingkat salinitas. Tingkat toleransi yang rendah dan kerusakan jaringan terberat terjadi pada udang yang didedah pada salinitas 10 ppt (LC50 - 96 jam : 1,66 ppt Cd) diikuti berturut-turut salinitas 20 ppt (LC50 - 96 jam : 2,54 ppt Cd), 30 ppt (LC50 - 96 jam : 4,41 ppt Cd) dan 40 ppt (LC50 - 96 jam : 5,16 ppt Cd). Kata kunci : Kadmium, Mortalitas, Insang, Litopenaeus vannamei, salinitas Acute toxicity test was conducted on Litopenaeus vannamei on short term exposure (96 hours) to various concentration of cadmium at different salinity. A static test was applied as an acute toxicity test technique. The objective of this study was to assesst the mortality rate and the damage of gill tissue of L. vannamei exposed to cadmium at different salinity. Tolerance to these metal was decreased progressively according to the salinity level. The less tolerant salinity and the heaviest damage gill tissue was found at lowest salinity/10 ppt (96 h LC50 : 1.66 ppt Cd) and followed by 20 ppt (96 h LC50 : 2.54 ppt), 30ppt (96 h LC50 : 4.41 ppt), and 40 ppt (96 h LC50 : 5.16 ppt), respectively. Key words : Cadmium, Mortality, Gill, Litopenaeus vannamei, salinity.

Aktivitas Anti Oksidan Fikosianin Dari Spirulina Sp. Menggunakan Metode Transfer Elektron Dengan DPPH (1,1-difenil-2-pikrilhidrazil) Ali Ridlo; Sri Sedjati; Endang Supriyantini
Jurnal Kelautan Tropis Vol 18, No 2 (2015): JURNAL KELAUTAN TROPIS
Publisher : Universitas Diponegoro

Mikroalga Spirulina sp. Memiliki kandungan fikosianin yang tinggi. Fikosianin berpotensi sebagai pewarna biru alami dan antioksidan.Tujuan dari penelitian ini adalah untuk menentukan aktivitas antioksidan fikosianin dari ekstrak Spirulina sp.dengan metode transfer elektron dengan DPPH (1,1-diphenyl picrilhydrazil). Spirulinasp. Diekstraksi dengan akuades dan buffer fosfat pH 7. Hasil penelitian menunjukkan bahwa kandungan fikosianin Spirulina sp. Yang diekstraksi dengan pelarut aquadest adalah 45,16±1,13 mg/g dw dan 60,51±0,11mg/g dw yang diekstraksi dengan pelarut buffer fosfat pH 7. Aktivitas antioksi dan fikosianin yang diekstraksi dengan aquades lebih tinggi (IC 50 = 110,80 ppm) dibandingkan fikosianin yang diekstraksi dengan buffer fosfat pH 7 (IC 50 =186,76 ppm). Keduanya termasuk dalam kategori antioksidan yang lemah.Kata kunci : Spirulina sp., Fikosianin, Aktivitas Antioksidan, IC50 Microalga Spirulina sp. has a high content of phycocyanin. Phycocyanin has potential as a natural blue colorant and antioxidants. The aim ofthis study wasdetermine the antioxidant activity of phycocianin extracted from Spirulina sp by electron transfer method with DPPH (1,1-diphenyl picrilhydrazil). Spirulina sp was extracted by aquadest and phosphat buffer pH 7. The results showed that content of phycocyanin of Spirulina sp. extracted with aquadest was 45.16±1.13 mg/g dw and 60.51±0.11 mg/g dw that extracted with phosphate buffer pH 7. Antioxidant activityof phycocianin extracted with aquadest was higher (IC50=110,80 ppm) than phycocianin extracted with phosphate buffer pH7(IC50=186.76ppm). Both are included in the weak antioxidants category.Keywords : Spirulina sp., Phycocyanin, Antioxidant Activity, IC50

Efek Penambahan Gula Terhadap Kestabilan Warna Ekstrak Fikosianin Spirulina sp. Sri Sedjati; Ali Ridlo; Endang Supriyantini
Jurnal Kelautan Tropis Vol 18, No 1 (2015): JURNAL KELAUTAN TROPIS
Publisher : Universitas Diponegoro

Mikroalga Spirulina sp. memiliki kandungan fikosianin yang berpotensi untuk digunakan sebagai pewarna alami, namun fikosianin tidak stabil terhadap suhu, cahaya, pH, dan oksigen, sehingga perlu ditambahkan pengawet. Penelitian ini bertujuan untuk mengetahui pengaruh pengawet gula terhadap kestabilan fikosianin yang diekstraksi dari Spirulina sp. Spirulina sp diekstraksi dengan akuades dan larutan buffer fosfat pH 7. Efek penambahan gula diamati selama 14 hari penyimpanan pada suhu kamar (30±30C). Stabilitas pigmen diamati berdasar nilai konsentrasi relatifnya (CR). Hasil penelitian menunjukkan bahwa kadar fikosianin Spirulina sp. yang diekstraksi dengan aquades adalah 45,16±1,13 mg/g dw, sedangkan untuk ekstrak dengan pelarut buffer fosfat pH 7 adalah 760,51±0,11 mg/g dw. Penambahan gula fruktosa 5% memberikan hasil yang paling efektif selama 14 hari penyimpanan suhu kamar 30±30C, konsentrasi relatif yang tersisa sebesar 19,39 %, sedangkan tanpa pengawet konsentrasi relatif hanya 10,57 %. Secara umum penambahan gula (sukrosa, fruktosa dan glukosa 5% dan 10% b/v) mampu meningkatkan konsentrasi relatif menjadi 12,12-19,39%. Kata kunci : Fikosianin, Spirulina sp, gula, Aktivitas Antioksidan Microalga Spirulina sp. has a high content of phycocyanin. Phycocyanin has potential as a natural blue colorant. Phycocyanin is not stable against temperature, light, pH and oxygent. Preservatives are food additives commonly used to preserve unstable food. The purpose of this research was to screening sugar preservatives for phycocyanin. The effect of selected sugar preservatives, sucrose, glucose and fructose on the stability of phycocyanin at room temperature (30±30C) was studied in aqueous solution for 14 days. Pigment stability after 14 days storages was observed from concentration relative (CR) value. The result showed that phycocyanin content in aquadest extract was 45,16±1,13 mg/g dw. The CR value remained at approximately 12,12-19,39% after storage for 14 days at room temperature when sugar preservatives (sucrose, glucose and fructose 5% and 10% w/v) was added, while without preservatives CR value decreased to 10,57%. The highest stability of the phycocyanin solution was found in adding fructose 5% (CR value = 19,39%). Keywords : Phycocyanin, Spirulina sp., Sugar, Antioxidant Activity

Metabolites Alteration and Antioxidant Activity of Gracilaria verrucosa After Fermentation Using Aureobasidium melanogenum MTGK.31 Mada Triandala Sibero; Adella Maulina Savitri; Evan Hansel Frederick; Sri Sedjati
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 18, No 1 (2023): May 2023
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.727

Gracilaria verrucosa is a red seaweed that has been widely utilized in the food and pharmaceutical industries due to its biological properties. The utilization of biological agents in obtaining certain bioactive compounds would confront unavoidable issues, particularly its bioactive sustainability. Hence, microbial fermentation has been reported as a practical approach to maintaining bioactive production and boosting its properties. Our study aimed to evaluate the potential of marine yeast Aureobasidium melanogenum MTGK.31 as a fermenting agent for G. verrucosa and characterize the seaweed metabolite profile and antioxidant activity after fermentation. The seaweed was fermented using A. melanogenum MTGK.31 in a medium consisting of yeast extract, peptone, and glucose. The fermentation was done for 24, 48, and 72 hours. Total plate count and pH were measured after each fermentation period. The primary and secondary metabolites of G. verrucosa in each fermentation were observed. Antioxidant assay using the 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) method was conducted, followed by total phenolic content using the Folin-Ciocalteu method. It was highlighted that yeast colony increased during the fermentation, while the pH level was decreasing. We found that the fermentation not only boosted some elements in primary metabolites, but also increased G. verrucosa bioactive groups. After 72 hours of fermentation, the G. verrucosa percent radical scavenging activity (%RSA) increased more than two times compared to the fresh G. verrucosa with a %RSA value of 16.09±6.57. Nevertheless, the highest total phenolic content of 5.62±0.00028 mg GAE/g extract was shown by G. verrucosa after 48 hours of fermentation.

Co-Authors Adella Maulina Savitri Ali Ridlo Arvianto Wibowo Bambang Yulianto Dhimas Firmansyaf Eksa Novritasari Endang Supriyantini Ervia Yudiati Evan Hansel Frederick Ipanna Enggar Irpan Hasibuan Mada Triandala Sibero Risnita Tri Utami Sunaryo Sunaryo Tri Winarni Agustini

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