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All Journal Jurnal Kelautan : Indonesian Journal of Marine Science and Technology Jurnal Perikanan dan Kelautan Jurnal Sains dan Teknologi Pangan Agroteknika Leuit : Journal of Local Food Security Prosiding Seminar Nasional Program Pengabdian Masyarakat Journal of Pharmaceutical and Sciences. Jurnal Perikanan Terpadu
Rifki Prayoga Aditia
Universitas Sultan Ageng Tirtayasa
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Energy Engineering Environmental Science Immunology & microbiology Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences

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Analisis Pengaruh Penambahan Crosslinker CaCl2 Terhadap Sifat Fisik dan Mekanik Bioplastik Berbasis Agar dan Na-Alginat Yulia Maretha; Ginanjar Pratama; Rifki Prayoga Aditia
Agroteknika Vol 8 No 2 (2025): Juni 2025
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v8i2.537

Abstract

Bioplastik adalah jenis plastik yang dibuat dari sumber daya alam terbarukan seperti alga yang memproduksi agar dan Na-alginat, kedua bahan ini memiliki potensi untuk digunakan sebagai bahan baku dalam pembuatan bioplastik. Dalam upaya mengoptimalkan kinerja agar dan Na-alginat, diperlukan penambahan pengikat silang untuk meningkatkan sifat mekanik bioplastik khususnya pada ketahanan air. Kalsium klorida pada ion Ca²⁺ berfungsi sebagai jembatan silang (crosslinker) yang menghubungkan rantai polimer Na-alginat. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh dan konsentrasi kalsium klorida (CaCl2) terbaik. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) terdiri dari 4 taraf perlakuan dengan konsentrasi penambahan kalsium klorida (0%, 1%, 2%, dan 3%) dan 3 kali ulangan. Penelitian ini terdiri dari dua tahapan. Tahap pertama adalah pembuatan agar rumput laut Gracilaria sp. dan tahap kedua pembuatan bioplastik dengan parameter pengujian meliputi, ketebalan, ketahanan air, kuat tarik, elongasi, dan biodegradasi Hasil penelitian ini menunjukan bahwa penambahan konsentrasi CaCl2 memberikan pengaruh terhadap sifat fisik dan mekanik bioplastik. Konsentrasi CaCl2 3% memiliki perlakuan terbaik dengan sifat mekanik yang meliputi ketebalan 0,13 mm, ketahanan air 87,33%, kuat tarik 25,22 MPa, elongasi 14,48%, dan hasil biodegradasi 58,67%.
Characteristics of the Functional Properties of Pepetek Fish Protein Isolate (Leiognathus sp.) with different pH treatments Fiendy Sutan Siwi; Sakinah Haryati; Rifki Prayoga Aditia
Jurnal Perikanan Terpadu Vol 6, No 1 (2025): Jurnal Perikanan Terpadu Volume 6 Nomor 1
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpterpadu.v6i1.12062

Abstract

Common ponyfish (Leiognathus sp.) is a low-economic fish in Banten waters and is widely landed at the Nusantara Fisheries Port (PPN) Karangantu, Banten, with a production of 206.7 tonnes per year. Pepetek fish has a high protein content of 19.66%, so it has the potential as a raw material for making fish protein isolate. This study aims to determine the optimal protein solubility, pH, and characterisation of pepetek fish protein isolate as a food ingredient. The method of making pepetek fish isolate in this study was by performing a pH shift, which can effectively maintain fish meat protein. This study involved four treatment levels of protein solubility pH, specifically pH 10, pH 11, and pH 12, each with two replications. The research data was analysed using SPSS V29. All research data, including yield, pH value, proximate test, and protein functional properties, were analysed using ANOVA; if they were significantly different, Duncan's further test was carried out. The best protein isolate preparation of pepetek fish with different pH methods was at a protein solubility pH of pH 11. The resulting characteristics were a yield of 12.98%. The protein isolate from pepetek fish exhibits several physical characteristics related to its functional properties, including a Kamba density of 1.15 g/mL, 2.5% gel formation, an emulsion capacity of 1.31 g/mL, low emulsion stability, a foam capacity of 0.41 g/mL, a water absorption capacity of 2.74 g/mL, an oil absorption capacity of 2.79 g/mL, a water holding capacity (WHC) of 0.55 g/mL (55%), and solubility of 0.33 g/mL. The chemical characteristics of the protein isolate include a water content of 11.17% (bb), an ash content of 13.5% (bk), a fat content of 13.78% (bk), and a protein content of 72.64% (bk). The protein isolate produced by pepetek fish can be used as a food ingredient.
Co-Authors Almaida Mulya Aris Munandar Bhatara Ayi Meata Cepti Angelina Sinaga Devi Faustine Elvina Nuryadin Dini Surilayani Dwi Mulyani Dwi Rara Amalia Fara Wibawa Fiendy Sutan Siwi Ginanjar Pratama Hasanah, Afifah Nurazizatul Julian Alifka Rizky Meata, Bhatara Ayi Nilam Sari Richard Eltama Samolakhomi Hondo Ririn Irnawati Sakinah Haryati Tasqia Siti Nurul Samsa Hadi Ulil Azizah Vidya Rizka Amalina Yulia Maretha