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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia ILMU KELAUTAN: Indonesian Journal of Marine Sciences Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Prosiding Seminar Nasional MIPA Jurnal Ilmu dan Teknologi Hasil Ternak The Journal of Experimental Life Sciences (JELS) Jurnal Kelautan : Indonesian Journal of Marine Science and Technology Jurnal Mahasiswa Teknologi Hasil Perikanan Wacana, Jurnal Sosial dan Humaniora Research Journal of Life Science Indonesian Green Technology Journal Jurnal Perikanan dan Kelautan JURNAL IPTEKS PEMANFAATAN SUMBERDAYA PERIKANAN JFMR (Journal of Fisheries and Marine Research) AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Riset Akuakultur Samakia: Jurnal Ilmu Perikanan Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jambura FIsh Processing Journal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Journal of Tropical AgriFood Jurnal Aquatik JURNAL BAHARI PAPADAK Manfish Journal Journal of Fisheries & Marine
Happy Nursyam
Department Of Fishery Products Technology, Faculty Of Fisheries And Marine Sciences, University Of Brawijaya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Physics Public Health Social Sciences Other

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Journal : Journal of Fisheries

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Pengolahan Sosis Fermentasi Ikan Tuna (Thunnus abacares) Menggunakan Kultur Starter Lactobacillus plantarum Terhadap Nilai Ph, Total Asam, N-Total, dan Namino [Tuna Fish (Thunnus albacares) Fermented Sausage Processing Using Lactobacillus plantarum Starter Culture Against Ph, Total Acid, N-Total, And N-Amino] Happy Nursyam
Jurnal Ilmiah Perikanan dan Kelautan Vol. 3 No. 2 (2011): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v3i2.11609

Abstract

Abstract This study was aimed to know the changes of the character of tuna fish (Thunnus sp.) which fermented by Lactobacillus plantarum starter culture. Factorand variable used was the time of ripening, namely: 0, 2, 4, 6, 8, and 10 days. The parameters observed included: pH, Total Acid, N-Total, and NAmino. The results showed that ripening time of 6 days was the best make processing of sausage against pH, N-Total, and N-Amino value were 4.200±0.177, 3.6472±0.0386, and 0.684±0.0390 respectively, while the higher of Total acid showed that ripening time that 8 days was 3.973±0.064
Kecepatan dan Presentase Infeksi Penyakit Ice-Ice pada Kappaphycus alvarezii di Perairan Bluto Sumenep [Velocity and Infection Percentage of Ice-Ice Disease on Kappaphycus alvarezii in Bluto Beach Sumenep] Apri Arisandi; Marsoed Marsoed; Happy Nursyam; Aida Sartimbul
Jurnal Ilmiah Perikanan dan Kelautan Vol. 3 No. 1 (2011): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v3i1.11621

Abstract

Abstract Seaweed is vulnerable to be infected by disease due to unlikely environmental circumstance. This condition could cause impact on the optimum growth of seaweed. This research was carried out to understand the rate and percentage of ice-ice disease on Kappaphycus alvarezii. Seven units of seaweed rafts were used. Each of them was observed every 12 hours. Results of this research indicated that the percentage of infection was relatively higher during the day on the observation units which were located next to the shore (1,008%). Three days after the infection of ice-ice disease occurred, the mortality of Kappaphycus alvarezii was certain. Therefore, it was recommended that harvesting Kappaphycus alvarezii should be done one day after the indications of ice-ice disease were noticed. 
Effect of Nano Chitosan Concentration and Storage Temperature on the Physical Characteristics of Edible Films of Black Mangrove Starch-Chitosan Mile, Lukman; Nursyam, Happy; Setijawati, Dwi; Sulistiyati , Titik Dwi
Jurnal Ilmiah Perikanan dan Kelautan Vol. 16 No. 1 (2024): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.vi.44434

Abstract

Abstract Edible films made from chitosan and starch materials have several physical limitations, particularly in terms of tensile strength and elongation. To address these limitations, glycerol and sorbitol are often added as plasticizers during the production process. Chitosan has also been reported to have plasticizing properties and can serve as an alternative through its modification into nano-sized particles, thereby increasing its reactivity. Therefore, this study aimed to characterize the physical properties of edible films made from black mangrove (Rhizophora mucronata) fruit starch and chitosan by adding nano chitosan suspension at different storage temperatures to determine the best treatment. A completely randomized factorial design was used, and the data obtained were analyzed using Analysis of Variance (ANOVA) at a 95% confidence level with IBM SPSS statistics 25. The treatments used included the addition of nano chitosan suspension (A) at various concentrations of 0%, 25%, 50%, and 75% with storage (B) for 0 days, 9 days at room temperature, and 9 days at cold storage (± 50C) in triplicates. The significant treatments were then further tested using Honestly Significant Difference (sig < 0.05). The results showed that the addition of nano chitosan suspension with storage method affected the physical properties of the edible films. The edible film made from black mangrove fruit starch-chitosan with the addition of nano chitosan (50%:50%:75%) stored at cold temperature for 9 days had the best physical properties to be applied as a package for fishery products (fillets) based on De Garmo analysis.   Highlight Research Nano chitosan can be applied as plasticizer in making edible film of black mangrove starch-chitosan. The concentration of nano chitosan and storage temperature influenced the thickness, tensile strength, elongation, young modulus, and water resistance of edible film. The edible film made from Black mangrove starch - chitosan with the addition of 75% concentration of nano chitosan when stored at cold temperature (5 0C) for nine days can increase tensile strength, young modulus, elongation, and water resistance. Components of edible films interact less with one another intermolecularly due to nano chitosan, which encourages the creation of hydrogen bonds between polymer chains.
Co-Authors A'yunin, Qurrota A.P.W Marhendra Achmad Poernomo Aida Sartimbul Anam, C Andi Parenrengi Andi Parenrengi Andi Rahmad Rahim Apri Arisandi Apri Arisandi Apri Arisandi Ardianti, Belinda Putri Aris Sri Widati Arning Wilujeng Ekawati Arning Wilujeng Ekawati Arning Wilujeng Ekawati Arning Wilujeng Ekawati Arning Wilujeng Ekawati Arrum Nurjannah Herdiyanti Asep Awaludin Prihanto Ash-Syufi, Abdillah Hanan Asriati Djonu Asriaty Djonu Astuti, Retno Tri Asus Maizar Suryanto H Ating Yuniarti Audina I. Pratiwi Ayu Azkiyah Azizah Belinda Putri Ardianti C Anam Citra Satrya Utama Dewi Deny Meitasari Dewa Gede Raka Wiadnya Dewa Gede Raka Wiadnya Dewi Seswita Zilda Dewi, Citra Satrya Utama Dharma, Syahrizal Bima Satya Diana Arfiati Djalal Rosyidi Djonu, Asriati Dwi Setijawati Dwi Setijawati Eddy Suprayitno Eddy Suprayitno Eddy Suprayitno Edi Widjayanto Edi Widjayanto Ekki Windi Endang Yuli Herawati Fahrul Fahrul Febriansyah, Zulfikri Firmani, Ummul Fitriadi, Ren G.B, Jessica Della Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hariati, Anik Martinah Hefti Salis Yufidasari Hefti Salis Yufidasari Hussein, Naufal Amirudin Indra Kristiana Jatayu, Diklawati Jessica Della G.B Kartikaningsih, Hartati Kuntowibisono, Eduardus Lebrina Ivantry Boikh Lilik Eka Radiati Lukman Mile M Marsoedi Maftuch Maftuch Maftuch Maftuch Maghfirotin Marta Banin Marhendra, A.P.W Marsoed Marsoed Marsoedi Marsoedi Marsoedi Marsoedi Marsoedi Marsoedi Marwulan Marwulan Melkhianus Hendrik Pentury Mirna Zena Tuarita Mohamad Fadjar MOHAMAD FADJAR Muammar Kadhafi Muhammad Ikhwan Ihtifazhuddin Ni Nyoman Dian Martini Nuddin Harahap Nur Maulida Safitri Nursinah Amir, Nursinah Putra, Azriel Zharif Adha Ekta Rahmi Nurdiani Raihannisa, Widi Retno Tri astuti Rizal Akbar Hutagalung Sembiring, Dariyus DC Seomarno Soemarno Septiansyah, Farhan Amar Soemarno Soemarno Sofiatul Sri Andayani Sri Intan Anggraini Sri Redjeki Hesti Mulyaningrum Sri Redjeki Hesti Mulyaningrum Sry Andayani Sukandar Sukandar Sukarni Sukarni Sulistiyati , Titik Dwi Titik Dwi Sulistiyati Titik Dwi Sulistiyati Wahyu Wira Pratama Wike andre Septian Yahya . Yahya Yahya Yahya Yahya Yahya Yahya Yenny Risjani Yufidasari, Hefti Salis Yuni Kilawati Yusro Nuri Fawzya