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All Journal Journal of Aquaculture and Fish Health Grouper: Jurnal Ilmiah Perikanan Jurnal Abdi Insani Journal of Marine and Coastal Science Bioscientist : Jurnal Ilmiah Biologi Berkala Penelitian Hayati Journal of Fisheries & Marine Jurnal Perikanan
Mochammad Amin Alamsjah
Departemen Kelautan, Fakultas Perikanan Dan Kelautan, Universitas Airlangga
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Social Sciences Veterinary

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Karakteristik Fisikokimia, Organoleptik, dan Kandungan Gizi Mayones Minyak Ikan Lemuru (Sardinella sp.) Nazhry Zahra Arifah; Mochammad Amin Alamsjah; Laksmi Sulmartiwi
Bioscientist : Jurnal Ilmiah Biologi Vol 12, No 1 (2024): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i1.10712

Abstract

Mayonnaise is a semi-solid emulsion processed product that has a very high fat content because the basic ingredients consist of vegetable oil (70-80%) and egg yolk (15-20%). Generally, mayonnaise has a high fat and calorie content. High fat content if consumed excessively will cause various diseases such as cholesterol, coronary heart disease and the risk of obesity. The use of lemuru fish oil as a substitute for mayonnaise is still rarely done. The protein content in lemuru fish is high enough that can be used as a source of protein. In addition to protein, lemuru fish oil is also enriched by the PUFA content of DHA of 30.10%. The aim of this research was to determine the quality of mayonnaise based on the organoleptic value and stability of the lemuru fish oil mayonnaise emulsion after a shelf life test. Proximate fat analysis using the Soxhlet method, protein analysis using the Kjeldahl method, ash analysis using a furnace, crude fiber analysis using the gravimetric method, water content analysis by evaporating the water in the material using an oven, carbohydrate analysis using the differential method. Shelf life test using the Accelerated Shelf Life Test method. Organoleptic testing uses a hedonic scale (1-5), with a total of 30 panelists. Emulsion stability test using a centrifuge by calculating the volume of oil separated. This study used a factorial randomized block design with two factors, namely temperature (5, 25, 35°C) and time (7, 14, 21 days). Mayonnaise proximate results from all parameters have met SNI except for fat and calorie parameters which tend to be lower than SNI standards. The ANOVA test results showed significant differences in organoleptic color and aroma, but it did not show significant differences in organoleptic texture and mold. The best organoleptic results at one-week storage. The emulsion stability results showed significant differences due to temperature and storage time factors.The best emulsion stability results at one week storage at 5, 25 and 35°C with a value of 100%.
Studi Kebutuhan Bahan Baku Industri Pengolahan Ikan Skala Mikro di Kabupaten Mojokerto Miftakhul Ulumiah; Mochammad Amin Alamsjah; Patmawati Patmawati
Jurnal Perikanan Unram Vol 14 No 4 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i4.1186

Abstract

The availability of raw materials in an industry is very important to prevent supply shortages, so that business continuity can be guaranteed. This condition can also affect the fixed costs that must be borne, especially if the production process stops.The aim of this research is to determine the amount of raw materials needed by the micro-scale fish processing industry in Mojokerto Regency. The research method used survey and interview methods with 18 respondents in the micro-scale fish processing industries in Mojokerto Regency. The research was conducted for 30 days and data analysis used quantitative descriptive. The results of the research show that the dominant fish used as raw material for fish processing is mackerel. The highest amount of raw material needed for mackerel fish occurred in 2022 at 753,864 kg and the highest amount of stock shortage reached 53,668 kg in 2020. The wader fish commodity has been fulfilled every year with the highest amount of raw material needed at 33,348 kg in 2023, while the catfish commodity has also been fulfilled. every year with the highest amount of raw material requirements in 2023 amounting to 27,421 kg.
Antioxidant Levels, Chlorophyll, Carotenoids, and Antibacterial Activities of Caulerpa lentillifera From The North Coast of Java and Bali Elyanti, Ratih Nurfaizi; Alamsjah, Moch. Amin; Sulmartiwi, Laksmi
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 2 (2025): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v13i2.15415

Abstract

This study aims to determine the effect of caulerpa habitat location on the content of active compounds and their activities as antibacterial. This research is experimental and data analysis with ANOVA. Samples come from three different locations of CBL, CBB, and CL as well as two different solvents, ethanol and n-hexane. According to research, the highest antioxidant activity produced by n-hexane CBL is 73.48%. The highest value of phenol gives n-hexane CBB at 292,867 mg/mL. The highest total flavonoids are 11.91 mg/ml produced by CBB ethanol. The total chlorophyll is between 0.25–0.87 mg/mL, while the total carotenoid is between 1.40–4.11 µ mol/L. The clear zone is formed in only 2 samples with S-test bacteria. It has 0.5 mm aureus n-hexane CBB and 1.5 mm n-hexane CL. This zone is clearly classified as very small, this can be due to the small content of the extract in the test sample. Active compounds found under the GCMS test are alkanes, alkenes, alcohols, and other fatty acids. These active compounds are a group of potentially antioxidant and antibacterial agents. It can be inferred that habitat location affects active compounds and CBB has greater potential as a source of natural materials than other samples.
The Effect Of Traditional Saline Solution Concentration And Fermentation Duration On The Quality Of Tilapia Sauce Putra, Leody Yuwono; Moch. Amin Alamsjah; Dwi Yuli Pujiastuti; Shofy Mubarak
Grouper Vol. 16 No. 1 (2025): Grouper : Jurnal Ilmiah Perikanan
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/grouper.v16i1.306

Abstract

The fermentation process has been known for a long time, this process basically occurs in a food. At the beginning of its appearance, the fermentation process is used by many western countries to create a food that has many flavors. In tilapia, there are carbohydrates, protein, fat, as well as a number of vitamins B3, B12, potassium, phosphorus, and selenium. For many people, besides being high in nutrition, and having a savory and sweet taste, fish sauce is also very easy to make and the cost to make it is quite cheap and doesn't take a long time. The aim of this study was to determine the effect of traditional salt concentration and the effect of fermentation time on the quality of fish sauce. The research method used was an experiment with Completely Randomized Design (CRD) as the experimental design. The treatments used were the addition of saline solution concentration and fermentation duration, each treatment was repeated 3 times. The independent variables in this study were the concentration of traditional salt used and the time of fermentation. The controlled variables in this study were Streptococcus lactis bacteria, pineapple fruit, temperature, pH and tilapia. The dependent variable measured was the quality of tilapia fish sauce using proximate analysis and NaCl test in percent (%). In this investigation, the optimal treatment was a 7-day fermentation with a 5% saline solution concentration (W3K1), with a protein content of 17.38%, water content of 68.66%, ash content of 8.12%, fat content of 10.85%, and 0% carbohydrate content
High Salinity Intensive Seaweed Growth Rate in Aquaponic Systems Panasani, Manella Nurul Uma; Alamsjah, Moch Amin; Lamid, Mirni; Shaumi, Ami; Rozaimi, Mohammad
Journal of Aquaculture and Fish Health Vol. 13 No. 3 (2024): JAFH Vol. 13 No. 3 September 2024
Publisher : Department of Aquaculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jafh.v13i3.29206

Abstract

Aquaponics is a closed recirculating aquaculture method combined with hydroponics. This method is very alternative for raising fish while growing plants in specially designed media. The mechanism obtained is very effective and efficient, plants can utilize fish waste as nutrients for plant growth. Poisonous fish waste in ponds can be reduced by plants as nutrients for organic substances. This can enhance profitable bio-integrated food production systems. Plants will serve as vegetation filters. This study aimed to determine the effectiveness of aquaponic treatment in high-salinity water by observing the growth in three species of seaweed namely Gracilaria sp., Sargassum sp., and Kappaphycus alvarezii. The research design used the LSD method and was carried out for 63 days. Data analysis using Analysis of Variance (ANOVA) then continued with the test Duncan's Multiple Range Test. The research method involved making aquaponic media including preparing containers for seaweed cultivation and fish and shrimp farming, observing seaweed growth rates, and measuring water quality. Aquaponic treatment can increase the growth rate of intensively cultivated seaweed. The results showed the best weight growth rate in the aquaponic treatment of Gracilaria sp. with a value of 12.33 grams than Kappaphycus alvarezii 11.33 grams and Sargassum sp. 10.83 grams.
Co-Authors Abdillah, Annur Ahadi Abdul Manan Abdul Manan Achmad Amarudin Adibi Rahiman bin Md Nor Agustono - Agustono Agustono Aisyah Afrianti Anugraheny Widaratna Pratiwi Asmaul Huniyah Azka Prima Nurindra Boedi Setya Rahardja Citra Rachmania Wardhani Clara Amelia Kusumawinahyu Dessy Nuraini Devieta Sari Didya Sinatryani Dimas Hanindika Ditari Kurnia D. Dwi Nurhayati Dwi Yuli Pudjiastuti Dwi Yuli Pujiastuti Dwi Yuli Pujiastuti Dwitha Nirmala Eka Saputra Elyanti, Ratih Nurfaizi Endang Dwi Masithah Epy Muhammad Luqman Fadhilah Atika Putri Farah Nabilah Galuh Ajeng Kusumaningrum Ghishella Ayu Rahmawati Handini Fidya Riswanti Harjad Subangkit Himna Sayyyidatul Islamiyah Himnna Sayyidatul Islamiyah Ike Nur Firdhayani Khairanita K Koesnoto Soepranianondo Kurnia Ayu K. W Kurnia Ayu K.W Lailatul Lutfiyah, Lailatul Laksmi Sulmartiwi Lina Wafia Asmi M. Anam Al-arif Mardiah Rahma Umami Maya Kartika Eismaputeri Mega Puspa Sari Miftachul Ulumiah Miftakhul Ulumiah Mirni Lamid Mirni Lamid Mufasirin Muhammad Arief Muhammad Nur Faith Zulkarnain N. Juni Triastuti Nazhry Zahra Arifah Nindya Putriana Noor Erma Sugijanto Nunuk Dyah Retno Lastuti Nurines Oktavia Ayuningtiaz P Kumaladewi Panasani, Manella Nurul Uma Patmawati Patmawati Pipin Suciati Prayogo Prayogo Pursetyo, Kustiawan tri Putra, Leody Yuwono Putranti Hikmah Triningtyas Rani Frisca Christiana Raseetha Vani Siva Manikam Ratna Ayu Megawat Reysa Sasmaya Wahyadyatmika Riesta P.H Rizka Sandra Amalia Rozaimi, Mohammad Rr. Juni Triastuti Sapto Andriyono Sharilla Aryananti Abidin Shaumi, Ami Shofy Mubarak Soeharsono Soeharsono Sri Subekti Sudarno, Sudarno Tantika Wulan Sari Teprin Ani Triani Tjahjaningsih, Wahju Wahju Tjahyaningsih Wahyu Tjahjaningsih Win Darmanto Yiyik Windah Yulianti