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All Journal Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan
Bagus Sediadi Bandol Utomo
BBP4BKP
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology

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Sifat Fungsional Formula Kappa dan Iota Karaginan dengan Gum Ellya Sinurat; Murdinah Murdinah; Bagus Sediadi Bandol Utomo
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 1, No 1 (2006): Juni 2006
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v1i1.82

Abstract

Pemakaian karaginan sudah sangat luas, baik dalam pangan maupun non pangan. Namun dalam aplikasinya masih terbatas karena banyak kelemahan dalam sifat fungsionalnya. Untuk memperbaiki kelemahan sifat fungsional tersebut, dalam penelitian ini dilakukan formulasi campuran antara karaginan dengan gum yaitu gum arabik, guar gum, Locust Bean Gum (LBG) dan konjak dengan harapan bahan campuran ini dapat menyempurnakan fungsi karaginan dalam aplikasinya. Dalam penelitian ini dibuat formulasi campuran karaginan dengan gum dengan rasio 1:3, 1:1 dan 3:1.  Dari hasil analisis diperoleh kesimpulan adanya peningkatan kekuatan gel pada formula campuran antara k-karaginan dan konjak pada rasio 1:1 dengan nilai 1276 g/cm2  dan k-karaginan dengan LBG pada rasio 1:1 dengan nilai 225 g/cm2. Peningkatan viskositas juga terjadi pada formulasi campuran antara k-karaginan dengan konjak pada rasio 1:3 dengan viskositas sebesar 4510 cPs dan pada formulasi campuran antara k-karaginan dengan LBG pada rasio 1:3 dengan nilai 817 cPs. Hal yang sama juga terjadi pada formulasi campuran antara i-karaginan dengan konjak pada rasio 1:3  dengan nilai 4775 cPs dan i-karaginan dengan guar gum pada rasio 1:3 dengan nilai viskositas 2936 cPs. Hasil ini menunjukkan adanya pengaruh nyata penambahan gum pada karaginan terhadap viskositasnya.
PHYSICOCHEMICAL PROPERTIES AND SENSORY EVALUATION OF JELLY CANDY MADE FROM DIFFERENT RATIO OF k-CARRAGEENAN AND KONJAC Bagus Sediadi Bandol Utomo; Muhamad Darmawan; Arif Rahman Hakim; Debby T. Ardi
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 9, No 1 (2014): May 2014
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.v9i1.93

Abstract

A study on quality of jelly candy formulated from k-carrageenan and konjac (jelly powder), hasbeen conducted. The objective of this study was to determine the best ratio of k-carrageenan andkonjac in the formulation of jelly candy. The ratio of k-carrageenan and konjac was varied from40:25; 35:30; 30:35; to 25:40. The quality parameters observed on jelly candy produced were gelstrength, elasticity, stickiness, water activity (a w), and sensory test. Results showed that the bestratio of -carrageenan to konjac was 40:25 (formula A) which produced candy with physicochemicalquality closed to that of commercial one with hardness of 470.7 g, elasticity of 4.5 mm, stickinessof 36.15 g, and a wof 0.5. While the results of the sensory test showed that the difference ratio of -carrageenan and konjac had no significant effect on the product. Based on that result, the bestformulation in production of jelly candy was formula A.
OPTIMIZATION OF ENZYMATIC HYDROLYSIS OF FISH PROTEIN HYDROLYSATE (FPH) PROCESSING FROM WASTE OF CATFISH FILLET PRODUCTION Bagus Sediadi Bandol Utomo; Theresia Dwi Suryanigrum; Herbert R Harianto
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 9, No 3 (2014): December 2014
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.v9i3.79

Abstract

An experiment to determine the optimum condition of fish protein hydrolysate (FPH) processing has been conducted to produce FPH with high protein content. The raw material was catfish (Pangasius sp.) waste from catfish fillet production. Fat content, sensory (color, odor and flavor), total number of bacteria (TPC) and E. coli were analyzed as supporting parameters. The experiment was initiated with preliminary experiment to determine the optimum temperature (temp variation: 50oC, 55oC, 60oC, and 65oC) and concentration of commercial papain enzyme (conc variation: 4%, 6%, and 8%) in FPH hydrolysis, while the main experiment was to determine the optimum time of hydrolysis (time variation: 6, 12, 24, 36, and 48 hours), and pH (pH variation: 5 and 7). Results showed that the optimum temperature in preliminary experiment was 60oC and optimum concentration of enzyme was 4%, whereas the main experiment resulted the optimum hydrolysis time of 48 hours and optimum pH of 5. This condition produced FPH with protein content of 1.21% wet weight basis (wb)  or 39.03% dry weight basis (db) and fat content of 0.16% wb (5.16% db). The sensory analysis of the end product revealed that from max score of 5, the scores of color, odor and flavor of the FPH were 3.50, 2.17 and 2.29, respectively. The product had TPC of 1.1x 107CFU/g with no E. coli infection.
Co-Authors Ali Djamhuri Debby T. Ardi Ellya Sinurat Herbert R Harianto Muhamad Darmawan Murdinah Murdinah Theresia Dwi Suryanigrum