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All Journal Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
Merry Sukmiwati
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Earth & Planetary Sciences

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CHEMICAL PROFILE OF TINFOIL BARB (Barbonymus schwanenfeldii) WITH DIFFERENT PROCESSING Muhammad ArifSatrio Hutomo; Merry Sukmiwati; Dewita Dewita
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThe purpose of this study was to determine the chemical profile and fatty acids contained by tinfoil barb(Barbonymus schwanenfeldii) with grilled and steamed processing. The analysis parameters were chemical and fatty acid analysis. Based on chemicalanalysis the grilled tinfoil barbcontained of water 67.85%, ash 2.15%, protein 17,84%, fat 6.13% with 9 of fatty acids consisted of 6 saturated fatty acidsnamely caprylic (not detected), caproic (not detected), lauric (0,33%), myristic (0,60%), palmitic (17,79%), and stearic acid (2,61%), 1 of monounsaturated fatty acid namely oleic (25,82%),and 2 ofpolyunsaturated fatty acid namelylinoleic(34,58%) and linolenic acids (16,64%). Meanwhile, the steamed tinfoil barb containedwater (69.01%), ash (1.89%), protein 17,06%,and fat 7.99% with 9 of fatty acids consisted of 6 saturated fatty acids namely caprylic (not detected), caproic (0.05%), lauric (2,06%), myristic (1.88%), palmitic (24.65%) and stearic acid (4.05%);1 of monounsaturated fatty acid namely oleic (28,99%), and 2 of polyunsaturated fatty acids namely linoleic (21,62%) and linolenic acid(15,12%).Keywords: tinfoil barb, chemical profile, grilled, steamed, fatty acid
UTILIZATION OF CHITOSAN FROM CRAFT SHELL WASTE (Portunuspelagicus) IN CREAM MANUFACTURING FACE MOISTURIZER Yohannes Cavin Pranantha Pelawi; Merry Sukmiwati; Edison Edison
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis study aims to determine the effect of adding different concentrations of chitosan solutions on the quality of facial moisturizing creams and to find out how much chitosan concentration is appropriate to add to the quality of facial moisturizing creams. The treatments given were different concentrations of chitosan, namely 1% (K1), 2% (K2), 3% (K3). The parameters used in this study were yield test, water content, ash, nitrogen and degree of deacetylation in determining the quality of chitosan and pH test, emulsion stability test, humectant test and viscosity test to determine the quality of facial moisturizing cream. The results of this study showed that the chitosan obtained from the crab shells waste had the form of powder particles, with 12 % of yield, 9.6% of moisture content, 6.7% of ash, 4.54% of nitrogen; and 73.74% of the degree of deacetylation. The best treatment was the addition of 3% (K3) chitosan concentration with a 5.20 pH value; 99.54% of emulsion stability, 65.32% of humectant, and 38.045cPs Viscosity. Keyword:Chitosan, facial moisturizing cream, small shell crab
Co-Authors Dewita Dewita Edison Edison Muhammad ArifSatrio Hutomo Yohannes Cavin Pranantha Pelawi