Article Per Year (5 Year)
p-Index From 2020 - 2025
2.036
P-Index
This Author published in this journals
All Journal Media Teknologi Hasil Perikanan Jurnal Perikanan dan Kelautan Jurnal Sumberdaya Hayati Jurnal Penelitian Pendidikan IPA (JPPIPA) KLOROFIL: Jurnal Ilmu Biologi dan Terapan PELAGICUS: Jurnal IPTEK Terapan Perikanan dan Kelautan KLOROFIL: Jurnal Ilmu Biologi dan Terapan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Jurnal Perikanan dan Kelautan
RATNANINGTYAS, SUSI
Politeknik Kelautan Dan Perikanan Karawang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Education Energy Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Physics Social Sciences

Published : 14 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 14 Documents
Search

 1   2 
Profil Bobot Molekul Protein, Cemaran Logam Berat Timbal (Pb) Dan Kadmium (Cd), Serta Bakteri Escherichia coli Pada Ekstrak Cair Ikan Gabus (Channa striata) Iman Mukhaimin; Devi Wulansari; Susi Ratnaningtyas; Tina Fransiskha Caroline Panjaitan
Jurnal Perikanan dan Kelautan Vol 27, No 3 (2022): October
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.27.3.334-340

Abstract

The Snakehead fish extract is one of the fish extracts that has many benefits and has been used in the health sector such as emulsifiers, skin health drugs, helping muscle formation and growth, accelerating wound healing, maintaining fluid balance in blood vessels, improving poor nutrition, and being healthy. for digestion so that the quality characteristics of the extract need to be researched and maintained to be used. This study aims to determine the quality characteristics of the liquid extract of snakehead fish (Channa striata) based on quality parameters such as protein molecular weight profile, heavy metal contamination of lead (Pb), and cadmium (Cd), and bacterial contamination of Escherichia coli. Snakehead fish extract was obtained using the steaming extraction method at a temperature of 60oC, for 6 hours to obtain albumin levels of 12.549 mg/g, protein molecular weight profile analysis detected 7 major bands and 1 minor band in the molecular weight range 19.05 kDa - 92, 72 kDa, where the molecular weight of albumin protein is suspected to be in band number 3 53.72 kDa, E.coli bacteria contamination < 3 APM/g and heavy metals lead (Pb) and cadmium (Cd) were not detected.
Sensory and chemical characteristics and shelf life prediction of soybean tempeh with the addition of catfish (Clarias sp) bone meal : Mutu sensori dan kimia, serta penentuan umur simpan tempe kedelai dengan penambahan tepung tulang ikan lele (Clarias sp) Susi Ratnaningtyas; Liliek Soeprijadi; Lilis Ambarwati
Media Teknologi Hasil Perikanan Vol. 11 No. 1 (2023)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.11.1.2023.46206

Abstract

Catfish (Clarias sp.) is a type of freshwater fish that has been widely farmed for generations.  Usually it is consumed as a whole fish or its meat that processed as nuggets, shredded fish, or other products.  The processing of these products produces a by-product in the form of catfish bones which can be used to make fish bone meal. Fish bones have important mineral sources including sodium, phosphorus and calcium. Calcium ion (Ca2+) is important for the development of human bones and teeth, especially in infants. So as to maximize the utilization of fish resources and reduce waste from the fishing industry, the purpose of this study was to determine the sensory and chemical quality of tempeh with the addition of catfish bone meal and to predict the shelf life of tempeh.  The method used in this research is descriptive analysis method. The results of the sensory test with the hedonic test showed that the most preferred tempeh by the panelists was the addition of 2% (F3) bone meal with an appearance value of 7.2, smell/aromatic 6.9, and texture 6.9. Tempe added with 2% fish bone meal had a water content and protein content that complied with the SNI requirements, namely 58.58% and 20.65%, but the water content did not meet the SNI requirements, namely 4.01% and calcium content 142,73 mg/100 gram. Based on the results of the shelf life prediction, tempeh with the addition of fish bone meal was still suitable for consumption at 2 days of incubation because after two days there was an unwanted change in appearance, smell/aroma and texture.
Tingkat Kesukaan dan Peningkatan Nilai Gizi Produk Meringue Lollipop dengan Penambahan Tepung Tulang Ikan Patin (Pangasius sp.): The Level of Acceptance and Increase in Nutrition for Meringue Lollipop Product with the Addition of Catfish Bone Meal (Pangasius sp.) Ratnaningtyas, Susi; Anasri, Anasri; Niza, Aulia Ainun
Media Teknologi Hasil Perikanan Vol 12 No.1 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.1.2024.50565

Abstract

The fishery processing industry result the by-products, such as in the form of fish bones, which can be processed into fish bone meal for fortification ingredient in food products. Catfish bone meal contains high calcium dan can be used to increase the mineral content of meringue lollipop. The purpose of this research is to understand the steps of the manufacturing process, hedonic level, chemical and microbiology content of meringue lollipop with the addition of catfish bone meal. The meringue lollipop was made using French method. There were 4 experimental group based on the addition of catfish bone meal, i.e. F0 (without catfish bone meal), F1 (5%), F2 (10%), and F3 (15%). The highest level of acceptance were obtained in F1 formulation with the addition of 5% catfish bone meal, with an appearance value of 7.28, aroma of 7.38, taste of 7.3, and texture of 6.88. The results of chemical tests for moisture content were 2.92% for F0 and 1.57% for F1, total ash content was 0.89% for F0 and 4.35% for F1, reducing sugar content was 0.315% for F0 and 0.31% for F1, protein content 11.82% for F0 and 12.71% for F1, calcium level 6.23 mg/100g for F0 and 1852.80 mg/100g for F1.
DETEKSI CEMARAN Salmonella sp. PADA KOMODITAS TUNA, TONGKOL DAN CAKALANG (TTC) YANG DIJUAL DI PASAR INPRES DI DAERAH ISTIMEWA YOGYAKARTA Ratnaningtyas, Susi; Wahyudi, Dzikri; Wulansari, Devi; Utami, Wayah Putri
KLOROFIL: Jurnal Ilmu Biologi dan Terapan Vol 7, No 2 (2023): KLOROFIL: JURNAL ILMU BIOLOGI DAN TERAPAN
Publisher : Program Studi Biologi Fakultas Sains dan Teknologi Universitas Islam Negeri Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30821/kfl:jibt.v7i1.13622

Abstract

Fish is a nutrition source, mainly protein, which is easily decomposed as a result of bacterial and enzyme activity. Therefor its fish after harvest if it is not done properly will cause the fish to become damaged quickly and experience a decrease in quality because fish is a type of food that is easily subject to biological damage and is susceptible to microbial contamination (Christanti and Azhar, 2019). Incorrect handling will lead to decreased product quality. Cross contamination is one result of poor handling processes, so that the product is contaminated by pathogenic bacteria. One of the pathogenic bacteria, namely Salmonella sp. which needs to be considered for its presence in fishery products, both fresh and frozen (Ijong, Berhimpon and Sumampow, 2015). The purpose of this research is to determine the contamination of Salmonella sp. and the prevalence of contamination in Tuna, Cob and Skipjack (TTC) commodities. Final Practical Work (KPA) will be held from 14 March to 10 June 2022 at the Fish Quarantine Station, Quality Control and Safety of Fishery Products in Yogyakarta, located in Sleman Regency, Yogyakarta. The samples tested were 19 fresh fish products in the Tuna, Cob and Cakalang (TTC) commodities. Microbiological quality testing of fishery products, both fresh and frozen, needs to be carried out in order to guarantee food safety for the community. Test procedure for Salmonella sp. using conventional methods in accordance with SNI 01-2332.2-2006, which includes pre-enrichment, enrichment, isolation of bacteria or selective, observation of typical Salmonella colony morphology, isolation of pure culture of Salmonella and biochemical tests. The test results showed that all fresh fish samples taken from the InPres market in the Yogyakarta area were negative for Salmonella sp. and the prevalence is 0%. The application of good sanitation and hygiene will prevent contamination of pathogenic bacteria and still maintain the cold chain to inhibit enzyme reactions found in the fish's body. Bacterial contamination Salmonella sp. usually found in fishery products, agriculture and food products
Karakterisasi Enzim Pendegradasi AHL dari Bacillus cereus INT1c dan Bacillus sp. NTT3a RATNANINGTYAS, SUSI; RUSMANA, IMAN; AKHDIYA, ALINA
Jurnal Sumberdaya Hayati Vol. 3 No. 1 (2017)
Publisher : Departemen Biologi, Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jsdh.3.1.14-20

Abstract

Some of Gram-negative bacteria perform a phenomenon called quorum sensing (QS) to activate certain phenotypes such as pathogenicity. The bacterial cells performing QS produce N-acyl homoserine lactone (AHL) as signal molecules to communicate within a population. These molecules can be degraded by the enzyme, i.e. AHL lactonase. This study aimed to characterize the activity of AHL lactonase from Bacillus cereus INT1c and Bacillus sp. NTT3a in different pH and temperature levels. Both strains produce AHL-lactonase that could be found in intracellular and extracellular extracts. The dialysis process of extracellular AHL-lactonase of INT1c significantly increased the specific activity from 5.91 to 29.96, different from an extracellular enzyme of NTT3a that slightly increased from 4.08 to 5.39. Generally dialyzedAHL-lactonase of both B. cereus INT1c and Bacillus sp. NTT3a had activity in wide pH range with better activity in acidic pH and were not stable in high temperature with the highest activity at 30-40 oC. 
Analysis of Albumin Content, Protein Molecular Weight Profile, Heavy Metal Content, and Escherichia coli Contamination in Liquid Extract of Snakehead Fish (Channa striata) in Karawang Regency Mukhaimin, Iman; Wulansari, Devi; Ratnaningtyas, Susi; Panjaitan, Tina Fransiskha Caroline
Jurnal Perikanan dan Kelautan Vol. 27 No. 3 (2022): October
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Abstract

The Snakehead fish extract is one of the fish extracts that has many benefits and has been used in the health sector such as emulsifiers, skin health drugs, helping muscle formation and growth, accelerating wound healing, maintaining fluid balance in blood vessels, improving poor nutrition, and being healthy. for digestion so that the quality characteristics of the extract need to be researched and maintained to be used. This study aims to determine the quality characteristics of the liquid extract of snakehead fish (Channa striata) based on quality parameters such as protein molecular weight profile, heavy metal contamination of lead (Pb), and cadmium (Cd), and bacterial contamination of Escherichia coli. Snakehead fish extract was obtained using the steaming extraction method at a temperature of 60oC, for 6 hours to obtain albumin levels of 12.549 mg/g, protein molecular weight profile analysis detected 7 major bands and 1 minor band in the molecular weight range 19.05 kDa - 92, 72 kDa, where the molecular weight of albumin protein is suspected to be in band number 3 53.72 kDa, E.coli bacteria contamination < 3 APM/g and heavy metals lead (Pb), and cadmium (Cd) were not detected.
Analysis of Albumin Content, Protein Molecular Weight Profile, Heavy Metal Content, and Escherichia coli Contamination in Liquid Extract of Snakehead Fish (Channa striata) in Karawang Regency Mukhaimin, Iman; Wulansari, Devi; Ratnaningtyas, Susi; Panjaitan, Tina Fransiskha Caroline
Jurnal Perikanan dan Kelautan Vol. 27 No. 3 (2022): October
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Abstract

The Snakehead fish extract is one of the fish extracts that has many benefits and has been used in the health sector such as emulsifiers, skin health drugs, helping muscle formation and growth, accelerating wound healing, maintaining fluid balance in blood vessels, improving poor nutrition, and being healthy. for digestion so that the quality characteristics of the extract need to be researched and maintained to be used. This study aims to determine the quality characteristics of the liquid extract of snakehead fish (Channa striata) based on quality parameters such as protein molecular weight profile, heavy metal contamination of lead (Pb), and cadmium (Cd), and bacterial contamination of Escherichia coli. Snakehead fish extract was obtained using the steaming extraction method at a temperature of 60oC, for 6 hours to obtain albumin levels of 12.549 mg/g, protein molecular weight profile analysis detected 7 major bands and 1 minor band in the molecular weight range 19.05 kDa - 92, 72 kDa, where the molecular weight of albumin protein is suspected to be in band number 3 53.72 kDa, E.coli bacteria contamination < 3 APM/g and heavy metals lead (Pb), and cadmium (Cd) were not detected.
Analysis of Albumin Content, Protein Molecular Weight Profile, Heavy Metal Content, and Escherichia coli Contamination in Liquid Extract of Snakehead Fish (Channa striata) in Karawang Regency Mukhaimin, Iman; Wulansari, Devi; Ratnaningtyas, Susi; Panjaitan, Tina Fransiskha Caroline
Jurnal Perikanan dan Kelautan Vol. 27 No. 3 (2022): October
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Abstract

The Snakehead fish extract is one of the fish extracts that has many benefits and has been used in the health sector such as emulsifiers, skin health drugs, helping muscle formation and growth, accelerating wound healing, maintaining fluid balance in blood vessels, improving poor nutrition, and being healthy. for digestion so that the quality characteristics of the extract need to be researched and maintained to be used. This study aims to determine the quality characteristics of the liquid extract of snakehead fish (Channa striata) based on quality parameters such as protein molecular weight profile, heavy metal contamination of lead (Pb), and cadmium (Cd), and bacterial contamination of Escherichia coli. Snakehead fish extract was obtained using the steaming extraction method at a temperature of 60oC, for 6 hours to obtain albumin levels of 12.549 mg/g, protein molecular weight profile analysis detected 7 major bands and 1 minor band in the molecular weight range 19.05 kDa - 92, 72 kDa, where the molecular weight of albumin protein is suspected to be in band number 3 53.72 kDa, E.coli bacteria contamination < 3 APM/g and heavy metals lead (Pb), and cadmium (Cd) were not detected.
Analysis of Albumin Content, Protein Molecular Weight Profile, Heavy Metal Content, and Escherichia coli Contamination in Liquid Extract of Snakehead Fish (Channa striata) in Karawang Regency Mukhaimin, Iman; Wulansari, Devi; Ratnaningtyas, Susi; Panjaitan, Tina Fransiskha Caroline
Jurnal Perikanan dan Kelautan Vol. 27 No. 3 (2022): October
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Abstract

The Snakehead fish extract is one of the fish extracts that has many benefits and has been used in the health sector such as emulsifiers, skin health drugs, helping muscle formation and growth, accelerating wound healing, maintaining fluid balance in blood vessels, improving poor nutrition, and being healthy. for digestion so that the quality characteristics of the extract need to be researched and maintained to be used. This study aims to determine the quality characteristics of the liquid extract of snakehead fish (Channa striata) based on quality parameters such as protein molecular weight profile, heavy metal contamination of lead (Pb), and cadmium (Cd), and bacterial contamination of Escherichia coli. Snakehead fish extract was obtained using the steaming extraction method at a temperature of 60oC, for 6 hours to obtain albumin levels of 12.549 mg/g, protein molecular weight profile analysis detected 7 major bands and 1 minor band in the molecular weight range 19.05 kDa - 92, 72 kDa, where the molecular weight of albumin protein is suspected to be in band number 3 53.72 kDa, E.coli bacteria contamination < 3 APM/g and heavy metals lead (Pb), and cadmium (Cd) were not detected.
Karakteristik Mutu Fisik dan Hedonik Serbuk Ekstrak Ikan Gabus (Channa striata) Wulansari, Devi; Prasetyati, Sukma Budi; Ratnaningtyas, Susi; Anasri, Anasri; Holis, Nurur Rahmah
PELAGICUS Volume 3 Nomor 1 Tahun 2022
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v3i1.10642

Abstract

Albumin berperan penting mengatur tekanan darah dalam pembuluh darah dan menjaga cairan yang terdapat dalam pembuluh darah tidak bocor ke jaringan tubuh sekitarnya. Ikan gabus mengandung albumin lebih banyak daripada ikan jenis lain. Stabilitas sediaan dalam bentuk cair cenderung kurang baik, tidak efisien, rasa obat yang tidak menyenangkan atau tidak enak dan menyebabkan penurunan mutu yang lebih besar dikarenakan mudahnya perkembangbiakan bakteri sehingga nilai nutrisinya menurun. Perlu dilakukan upaya untuk meningkatkan mutu yaitu dengan cara menyerbukan ekstrak ikan gabus. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik mutu fisik dan hedonik pada serbuk ekstrak ikan gabus dengan bahan pengisi laktosa pada konsentrasi yang berbeda. Ekstrak ikan gabus dikeringkan menggunakan laktosa dengan 2 kelompok konsentrasi A (25%) dan B (20%). Proses pengeringan dengan cara pendinginan dilakukan pada suhu 10˚C hingga kering. Pengujian yang dilakukan antara lain kadar albumin, uji waktu alir, uji sudut diam dan uji hedonik. Kadar albumin tertinggi terdapat pada kelompok A  sebesar 0,207 mg/ml. Hasil uji waktu alir dan sudut diam menunjukan bahwa kelompok B memenuhi syarat granul dengan skor uji waktu alir sebesar 4.64 detik dan uji sudut diam sebesar 39,35˚. Uji hedonik menunjukkan kelompok A lebih disukai oleh panelis. Kelompok dengan konsentrasi ekstrak 25% memiliki karakter mutu yang lebih baik namun perlu perbaikan formulasi untuk meningkatkan kualitas mutu fisik produk.
Co-Authors ALINA AKHDIYA Anasri, Anasri Cahyani, Fahtia Dwi Devi Wulansari Holis, Nurur Rahmah Iman Rusmana Lilis Ambarwati Mukhaimin, Iman Niza, Aulia Ainun Panjaitan, Pola Sabar Tumohom Panjaitan, Tina Fransiskha Caroline Prasetyati, Sukma Budi Soeprijadi, Liliek Tina Fransiskha Caroline Panjaitan Utami, Wayah Putri Wahyudi, Dzikri Wulansari, Devi Wulansari, Devi