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All Journal Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Harpodon Borneo Jurnal Perikanan dan Kelautan Jurnal Akuatika Indonesia Jurnal Perikanan Universitas Gadjah Mada SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Samakia: Jurnal Ilmu Perikanan Grouper: Jurnal Ilmiah Perikanan Food ScienTech Journal Leuit, Journal of Local Food Security Arwana: Jurnal Ilmiah Program Studi Perairan Habitus Aquatica : Journal of Aquatic Resources and Fisheries Management Journal of Maritime Empowerment Jurnal Media Akuakultur Indonesia JURNAL AGROINDUSTRI HALAL Agrikan: Jurnal Agribisnis Perikanan Barakuda 45 Jurnal Kelautan dan Pesisir Berita Biologi
Hasanah, Afifah Nurazizatul
Universitas Sultan Ageng Tirtayasa
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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CHARACTERIZATION OF DRIED NOODLES FROM SEAWEED (Kappaphycus alvarezii) AS POTENTIAL SUBSTITUTE FOR WHEAT FLOUR Afifah Nurazizatul Hasanah; Aris Munandar; Dini Surilayani; Sakinah Haryati; Rifki Prayoga Aditia; Mulkas Hadi Sumantri; Ginanjar Pratama; Bhatara Ayi Meata
Food ScienTech Journal Vol 3, No 2 (2021)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v3i2.13001

Abstract

Dried noodles are one of the foods favored by people in Indonesia. The main ingredient of dry noodles is wheat flour which made from milling wheat. However, we usually obtain wheat from overseas by import. Therefore, to achieve food resilience in Indonesia, it is necessary to find substitutes for local ingredients with high nutrition that can be used to make dry noodles. This research aims to investigate the characteristics of dry noodles made from Kappaphycus alvarezii seaweed flour. The method used in this study was to substitute K. alvarezii seaweed flour as much as 0, 5, 10, 15, 20, and 25% in the production of dry noodles. Analysis was carried out on its chemical composition, physical properties, and organoleptic characteristics. The results showed the best result of substitution of K. alvarezii in the 5% treatment. The chemical composition in dry noodles of this treatment showed an air content of 8.39%; ash content 3.07%; fat content 0.59%; protein content 12.43%; and 0.29% crude fiber content. Meanwhile, the results of the physical test showed7.95% cooking loss;210.5 seconds cooking time; and 89.34% water absorption. The organoleptic values obtained are color 4.60 (like); aroma 4.80 (like); texture 4.23 (like); and taste 4.20 (like).
PRELIMINARY STUDY OF FISH OIL FROM MILKFISH SATAY BY PRODUCT USING DRY RENDERING EXTRACTION Hanifah Fitriani; Aris Munandar; Dini Surilayani; Sakinah Haryati; Ginanjar Pratama; Bhatara Ayi Meata; Afifah Nurazizatul Hasanah; Rifki Prayoga Aditia
Food ScienTech Journal Vol 3, No 2 (2021)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v3i2.12906

Abstract

Milkfish satay processing has been left viscera waste that may causes environmental pollution. The viscera waste has contained omega-3 which can be extracted as fish oil. Dry rendering is a method of fish oil extracting using temperature without water addition. The temperature of extraction greatly affects to quality of fish oil. The purpose of this study was to determine the optimal temperature of extraction and characterized fish oil quality extracted from milkfish viscera. This study used dry rendering extraction methode with three different temperatures (40ºC, 50ºC, and 60ºC) and tested the yield, free fatty acids, peroxide value, p-anisidine and total oxidation, for the best fish oil will be tested for its fatty acid profile. The best treatment for extracting fish oil from milkfish viscera used extraction temperature of 50ºC with yield (6.88%), free fatty acid (4.89%) peroxide value (29.35 mEq/kg), anisidine value (4.61 mEq/kg), and total oxidation (63.53 mEq/kg). The fatty acid profile of fish oil was dominated by palmitic acid (31.17%) and also contains omega-3 such as linoleic acid, docosahexaenoate acid (DHA), and eicosapentaenoate acid (EPA).
Waste Skin of Hawaiian Ladyfish (Elops hawaiensis) Utilization as Gelatin Raw Material With Immersion Solution Combination Devi Faustine Elvina Nuryadin; Sakinah Haryati; Indra Taruna Widodo; Aris Munandar; Dini Surilayani; Ginanjar Pratama; Afifah Nurazizatul Hasanah
Food ScienTech Journal Vol 4, No 1 (2022)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v4i1.15148

Abstract

Bontot from Domas Village, Pontang District, Serang Regency is a fish jelly product. The manufacture of Bontot produces fish skin waste with a percentage of 10% of the whole weight of the fish. This waste can be reduced by applying the concept of zero waste in the processing of bontot which is reused as a raw material in the manufacture of gelatin. This research aims to determine the best NaOH concentration in the manufacture of gelatin from the skin of Hawaiian ladyfish (Elops hawaiensis) and to determine the effect of NaOH immersion on the organoleptic, chemical, and physical qualities of the gelatin. This study used an alkaline solution (NaOH) with a concentration of 0.1%; 0.3%; and 0.5%, which is then followed by a 6% acid solution immersion process. The production of gelatin from the skin of Hawaiian ladyfish was carried out using a one-factor completely randomized design (CRD) with 2 replications (duplo) accompanied by non-parametric analysis which was carried out for organoleptic testing with a hedonic scale using the Kruskal Wallis test. The results showed that the best combination was 0.1% NaOH and 6% HCl with a hedonic value of 3.7 with a whitish-yellow color; odor hedonic value 3.13; 11% yield; gel strength 280.43 g bloom; viscosity 36.95 cP; water content 8.75%; ash content 0.58%; and a pH value of 6.88
STUDI PEDAHULUAN RESPONS ADAPTASI PASCAPENGANGKUTAN Esomus metallicus (AHL 1923), SPESIES IKAN ASING DI INDONESIA DAN DISKUSI AWAL POTENSI PEMANFAATANNYA Edo Ahmad Solahuddin; Tia Noer Fadillah; Dinda Trie Suci; Nabila Putri; Fanny Yulianti Fatimah; Exel Muhamad Rizki; Muh. Herjayanto; Mas Bayu Syamsunarno; Ginanjar Pratama; Fathimah Zahro; Intan Nurani Drana Wasistha; Bhatara Ayi Meata; Afifah Nurazizatul Hasanah; Lukman Anugrah Agung; Kiki Roidelindho; Aris Munandar
Jurnal Media Akuakultur Indonesia Vol 1 No 2 (2021): Jurnal Media Akuakultur Indonesia
Publisher : Program Studi Budidaya Perairan Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (978.771 KB) | DOI: 10.29303/mediaakuakultur.v1i2.357

Abstract

Esomus metallicus merupakan spesies ikan yang secara alami tidak tersebar di Indonesia (non-native). Pada beberapa kasus, jenis ikan non-native telah mengancam ekosistem alami di perairan umum. Melalui ekspedisi ilmiah, dilakukan pengamatan yang bertujuan untuk mengkaji respons awal adaptasi pascapengangkutan, yaitu sintasan dan tingkah laku ikan E. metallicus liar di dalam wadah terkontrol. Selain itu, juga dilakukan analisis terhadap potensi pemanfaatan untuk bidang akuakultur, pengolahan hasil perikanan, dan strategi edukasi kepada masyarakat tentang ikan E. metallicus. Ekspedisi dilakukan selama dua hari di bagian barat Pulau Jawa. Ikan diangkut menggunakan sistem tertutup selama 6 jam. Pemeliharaan ikan pascapengangkutan dilakukan selama 14 hari. Hasil penelitian menunjukkan sintasan ikan E. metalicus selama pengangkutan yaitu 96,72%. Ikan E. metalicus dapat beradaptasi dengan baik di dalam wadah pemeliharaan terkontrol yang terlihat dari sintasan akhir pengamatan 90,96%, tingkah laku berenang yang aktif secara berkelompok dan telah memakan pakan buatan. Potensi sebagai ikan hias dapat dilihat pada warna sisik metalik, ukuran tubuh yang kecil, dan tingkah laku berenang berkelompok dapat menjadi ikan untuk akuaskap. Selain itu, potensi pemanfaatan ikan ini yaitu sebagai pakan hidup untuk ikan predator, tepung ikan, ikan uji di laboratorium, dan bahan makanan. Kajian lebih lanjut hal tersebut sebagai solusi pengendalian ikan non-native perlu dilakukan. Analisis risiko menunjukkan bahwa E. metallicus termasuk ke dalam spesies risiko sedang. Strategi edukasi terhadap masyarakat perlu dilakukan karena masyarakat menganggap ikan E. metallicus adalah “benteur” atau “paray”, yang merupakan nama lokal untuk ikan dari genus Rasbora asli Indonesia karena kemiripan morfologi.
KARAKTERISASI KITOSAN KOMBINASI CANGKANG KERANG HIJAU (Perna viridis) DAN CANGKANG RAJUNGAN (Portunus pelagicus) ASAL BANTEN, INDONESIA Rifki Prayoga Aditia; Ginanjar Pratama; Aris Munandar; Dini Surilayani; Sakinah Haryati; Julian Alifka Rizky; Afifah Nurazizatul Hasanah; Bhatara Ayi Meata; Devi Faustine Elvina Nuryadin
Jurnal Perikanan dan Kelautan Vol 12, No 2 (2022)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v12i2.17085

Abstract

Green mussel shells (Perna viridis) and crab shells (Portunus pelagicus) have not been optimally utilized. It’s can be used as chitosan. Chitosan from green mussels has a low degree of deacetylation, so it needs to be combined with crab shells in its manufacture. The aims of this study were to characterize and determine the best combination of raw materials for making chitosan from green mussel shells and crab shells. The method in this study used a completely randomized design with triplicate. The treatment in this study was a combination of raw materials from green mussel shells and crab shells, which were 100:0; 75:25; 50:50% (w/w). The results of this study showed that the combination of green mussel shells and crab shells 50:50% (w/w) resulted the best characterization of chitosan with a yield 12.56%, water content 7.55%, ash content 1.59%, degree of deacetylation 73.96% and viscosity of 279 cP
Characteristics of body scrub from seaweed (Ulva lactuca) and turmeric rhizome (Curcuma longa) Leku Putri Raihanna; Dini Surilayani; Ginanjar Pratama; Afifah Nurazizatul Hasanah
Arwana: Jurnal Ilmiah Program Studi Perairan Vol 5 No 1: Mei 2023
Publisher : Program Studi Akuakultur, Fakultas Pertanian, Universitas Almuslim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/jipsbp.v5i1.1943

Abstract

Ulva lactuca is one of the green seaweeds that widely developed as a cosmetic preparation. U. lactuca has the potential to be used as seaweed salt and the residue of seaweed salt can be used as a body scrub preparation material. In addition, natural ingredients that can be used for cosmetic preparations are turmeric (Curcuma longa) rhizome. This study aimed to determine the optimum formulation and the best physical characteristics of seaweed (U. lactuca) and turmeric (C. longa) rhizomes. This study was experimental with four treatments and two replications, the concentration of the scrub preparation was 7% U. lactuca salt residue and 0.5%, 1% and 1.5% turmeric rhizome powder. The best body scrub preparation is the F3 treatment with a pH value, viscosity and spreadability that meets the requirements for cosmetic preparations, all treatments can moisturize the skin and do not cause irritation to the skin, has an M/A emulsion type, a body scrub preparation that is stable, has the appearance, texture, panelists preferred color and aroma. All treatments showed that formulations with the addition of gram residues of U. lactuca and turmeric rhizome could affect the characteristics of the resulting scrub preparations.
Caracteristics of sunscreen from seaweed porridge (Turbinaria conoides) and galangal extract (Alpinia galangal) Neneng Sulastri; Dini Surilayani; Ginanjar Pratama; Afifah Nurazizatul Hasanah
Arwana: Jurnal Ilmiah Program Studi Perairan Vol 5 No 1: Mei 2023
Publisher : Program Studi Akuakultur, Fakultas Pertanian, Universitas Almuslim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/jipsbp.v5i1.1945

Abstract

Natural ingredients that have sunscreen activity, namely galangal (Alpinia galanga) have a role in absorbing UV rays. Seaweed (Turbinaria. conoides) contains alkaloids, tannins, antioxidants, fucoxanthin. Many cases of skin damage due to harmful cosmetic ingredients and exposure to UV rays have encouraged the authors to explore the natural wealth of seaweed and galangal into skin care products. The aim of the study was to determine the optimum formulation and evaluate the best characteristics of seaweed and galangal sunscreen cream preparations. This research was experimental with four treatments and three replications giving concentrations of seaweed and galangal F0 (control), F1(1:1), F2(1:2), F3(2:1). The tests carried out included hedonic, homogeneity, centrifugal, viscosity, SPF, humidity and pH tests. The hedonic results show significant differences in color parameters (F3). All treatments produced cream type (O/W) and were homogeneous, there was no phase change in the centrifugal test. The viscosity and pH values meet the requirements and can moisturize, the highest SPF value (F2) is 3.67 in the minimum category. The more addition of seaweed affects the color characteristics. The more galangal added, the higher the SPF. Of all the treatments, the formulation with the addition of seaweed and galangal affected the characteristics of the resulting cream.
Effect of Substitution Kurisi Fish (Nemipterus sp.) for Milk Fish Satay Production Bhatara Ayi Meata; Dwi Mulyani; Sakinah Haryati; Aris Munandar; Ginanjar Pratama; Rifki Prayoga Aditia; Afifah Nurazizatul Hasanah; Devi Faustine Elvina Nuryadin
Leuit (Journal of Local Food Security) Vol 4, No 1 (2023)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v4i1.19641

Abstract

Milkfish satay is a traditional fishery product originating from the Serang area, Banten Province. The main problem with milkfish satay is that the raw material for milkfish is very expensive. Innovation in making milkfish satay can be done by substituting meat from other fish. The purpose of this study was to determine the best formulation of milkfish satay with a combination of milkfish and kurisi fish, and to determine the nutritional content of milkfish satay with a combination of milkfish and kurisi fish. Determination of the best formulation of milkfish satay with the addition of kurisi fish and determining its nutritional value. The formulations tested in the main research were A(100% DB + 0% DK), B(75% DB + 25% DK), C(50% DB + 50% DK), D(25% DB + 75% DK) , E(0% DB + 100% DK). This study was analyzed by organoleptic tests (appearance, color, taste, aroma and texture), proximate (protein, fat, water and ash), microbiology (TPC). Microbiological data were analyzed by means of one-way ANOVA and the organoleptic test was carried out by the Kruskal-Wallis test. If significantly different results were obtained, then Duncan's further test was carried out.
Evaluasi Fisik Body lotion dari Bubur Rumput Laut Ulva lactuca dan Gel Aloe vera Meliyantika, Rindi; Rostiati, Aini; Inas Almira; Insan Fauzy; Moehammad Pramana Hussein; Rena Puji Rahayu; Riva Regina Nabilah; St. Nurul Fadilah; Rifki Prayoga Aditya; Afifah Nurazizatul Hasanah; Ginanjar Pratama
Samakia : Jurnal Ilmu Perikanan Vol 14 No 2 (2023): Samakia: Jurnal Ilmu Perikanan
Publisher : Faculty of Science and Technology University Ibrahimy

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35316/jsapi.v14i2.3337

Abstract

Ulva lactuca contains various bioactive compounds, and has been developed by many recent researchers into cosmetic products, especially for skin. In addition, other types of plants that can be used for cosmetics, namely Aloe vera which has lots of nutrients and vitamins for the skin. This study aims to obtain the best body lotion formulation from U. lactuca and A. vera based on thwphysical evaluation. The process of making body lotion consists of two stages, namely the oil phase and the water phase, then homogenized at 70-75°C. The formulation in the study varied with the addition of U. lactuca and A. vera with a ratio of 1:2 (F1), 1:1 (F2), 2:1 (F3) and F0 as a control treatment. The body lotion formulation with a ratio of 1:2 (F2) has a good moisture level for the skin and a pH value that is suitable for the skin, and all treatments have spreadability that meets the standards. All treatments have an oil-in-water emulsion type. In centrifugal testing no phase is formed. The organoleptic test results for all products ranged from moderate to like. The results of this study indicate that the F1 formulation is the best formulation of all treatments because it has a good pH and moisture value for the skin.
GERAKAN AKSI BERSIH PANTAI SEBAGAI WUJUD KEPEDULIAN MENJAGA LINGKUNGAN DI PULAU PANJANG KABUPATEN SERANG, BANTEN Erik Munandar; Ginanjar Pratama; Lana Izzul Azkia; Hendrawan Syafrie; Afifah Nurazizatul Hasanah; Muta Ali Khalifa; Bhatara Ayi Meata; Adi Susanto; Fahresa Nugraheni Supadminingsih; Devi Faustine Elvina Nuryadin; Desy Aryani; Fitri Afina Radityani
Jurnal Pemberdayaan Maritim Vol 6 No 2 (2024): Journal of Maritime Empowerment
Publisher : Lembaga Penelitian, Pengabdian Masyarakat, dan Penjaminan Mutu, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31629/jme.v6i2.6961

Abstract

Pulau Panjang merupakan salah satu pulau yang berada di wilayah Teluk Banten, menjadi salah satu jalur laut strategis, termasuk dalam Wilayah Zona Ekonomi Ekslusif Kabupaten Serang, dan menjadi tujuan objek wisata khususnya pantai. Sampah yang berada di pantai akan meningkat seiring dengan peningkatan kegiatan. Oleh karena itu, perlu adanya kesadaran masyarakat untuk menjaga kebersihan pantai dengan tidak membuang sampah sembarangan ataupun membersihkan sampah kiriman. Tujuan dari kegiatan ini adalah untuk memberikan kesadaran kepada masyarakat akan pentingnya menjaga lingkungan dan mengklasifikasi jenis sampah yang ada di pulau Panjang. Metode yang digunakan dalam kegiatan ini adalah partisipatif masyarakat dalam kegiatan aksi bersih dan klasifikasi jenis sampah yang berada di Pulau Panjang. Hasil yang diperoleh yaitu peserta aksi bersih ini diikuti 60 orang peserta yang terdiri atas mahasiswa, masyarakat dan dosen, serta sosialisasi yang terselenggara dengan baik dengan indikator masyarakat yang lebih peduli terhadap kebersihan lingkungan. Aksi bersih pantai berhasil mengangkut sekitar 20 kantong sampah menunjukan adanya peningkatan kesadaran dan kepedulian masyarakat untuk menjaga kebersihan lingkungan pantai di Pulau Panjang.
Co-Authors A'tha Dhafa Bayu Setya Adi Susanto Adi Susanto Afina Radityani, Fitri Akif, Muhammad Mahdi Aprilliyanti, Andira Aris Munandar Aris Munandar Aris Munandar Aryani, Desy Ayi Meata, Bhatara Bagas Septian Pratama Baretta Ari Nauli Basyair, Bunyamin Bhatara Ayi Meata Bhatara Ayi Meata Candraningtiyas, Serlina Devi Faustine Elvina Nuryadin Devi Faustine Elvina Nuryadin Devi Faustine Elvina Nuryadin Dewantara, Esza Cahya Dharmayanti, Wina Dinda Trie Suci Dini Surilayani Dini Surilayani Dini Surilayani, Dini Dwi Mulyani Edo Ahmad Solahuddin Erik Munandar Exel Muhamad Rizki Fadillah, Tia Noer Fahresa Nugraheni Supadminingsih Fahresa Nugraheni Supadminingsih, Fahresa Nugraheni Fanny Yulianti Fatimah Fathimah Zahro Fatimah, Fanny Yulianti Faustine Elvina Nuryadin, Devi Fauzy, Insan Firdaus, Aditya Putra Fitri Afina Radityani Fitria, Syarlla Putri Ara Futri, Adelia Gilang Ramadhan Ginanjar Pratama Ginanjar Pratama Ginanjar Pratama Ginanjar Pratama Ginanjar Pratama Ginanjar Pratama Ginanjar Pratama Ginanjar Pratama Ginanjar Pratama Gracia, Jeaneatte Habil Hisyam Hanifah Fitriani Hayati, Puput Putri Hendrawan Syafrie Herjayanto, Muh. Inas Almira Indra Taruna Widodo Indriyawati, Fharikha Insan Fauzy Intan Nadiya Intan Nurani Drana Wasistha Jasmine, Agitha Saverthi Jasmine, Agitha Saverti Julian Alifka Rizky Julian Saputra Khalifa, Muta Ali Kiki Roidelindho Lana Izzul Azkia, Lana Izzul Leku Putri Raihanna Lestari, Nurhaliza Amalia Lukman Anugrah Agung Mainaki, Abdul Muid Mas Bayu Syamsunarno Mas Bayu Syamsunarno, Mas Bayu Maulana Waliuddin, Rifqi Maulida, Meilisa Meata, Bhatara Ayi Meata, Bhatara Ayi Meliyantika, Rindi Moch Saad Moehammad Pramana Hussein Mulkas Hadi Sumantri Munandar, Aris Munandar, Erik Muta Ali Khalifa Muzaki, Fahri Nabila Putri Nadia, Putri Neneng Sulastri Nico Wantona Prabowo, Nico Wantona Nuari, Dini Fat Zhara Nugroho, Cahyo Sandy Nunung Noer Aziizah, Nunung Noer Nurwahyuni, Ida Nuryadin, Devi Faustine Elvina Nuryadin, Devi Faustine Elvira Oktavia, Sella Prakas Santoso Pratama, Rifki Putra Suryono, Jundi Putri, Nabila Rabbani, Ahmad Riza Rabbani, Riza Radityani, Fitri Afina Ratna Sari, Dea Rena Puji Rahayu Rifki Prayoga Aditia Rifki Prayoga Aditia Rifki Prayoga Aditia Rifki Prayoga Aditya Rita Arisma Banjarnahor Riva Regina Nabilah Rizki, Exel Muhamad Roidelindho, Kiki Rosad, Rosad Rostiati, Aini Saad, Moch Sakinah Haryati Sakinah Haryati Sakinah Haryati Sakinah Haryati Santoso, Prakas Sayyida Nafisa, Devina Sinaga, Christian Firdotua Pangihutan Sipahutar, Yesika Solahuddin, Edo Ahmad St. Nurul Fadilah Suci, Dinda Trie Supadmaningsih, Fahresa Nugraheni Suryono, Jundi Putra Tia Noer Fadillah Udin, Ato Wantona, Nico Wasistha, Intan Nurani Drana Yanuarti, Rini Zahra Amalia Putri Zahro, Fathimah