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All Journal Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Ilmu dan Teknologi Kelautan Tropis Jurnal Ilmu-Ilmu Perairan dan Perikanan Indonesia Jurnal Sain Veteriner Jurnal Veteriner ILMU KELAUTAN: Indonesian Journal of Marine Sciences Jurnal Akuatika Berkala Perikanan Terubuk Jurnal Penelitian Fisika dan Aplikasinya (JPFA) Pharmaciana: Jurnal Kefarmasian AJIE (Asian Journal of Innovation and Entrepreneurship) Jurnal Akuatika Indonesia SAINTIFIK@ : Jurnal Pendidikan MIPA Jurnal Penelitian Pendidikan IPA (JPPIPA) Akuatik: Jurnal Sumberdaya Perairan SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Edukasi Islami: Jurnal Pendidikan Islam Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Tuladha : Jurnal Pendidikan Dasar Journal of Business & Management Indonesian Journal of Pharmacology and Therapy Berita Biologi

Sri Purwaningsih

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KARAKTERISTIK ORGANOLEPTIK BAKASANG JEROAN CAKALANG (Katsuwonus pelamis, Lin) SEBAGAI PANGAN TRADISIONAL MALUKU UTARA Sri Purwaningsih; Rahmatia Garwan; Joko Santoso
Jurnal Gizi dan Pangan Vol. 6 No. 1 (2011)
Publisher : Food and Nutrition Society of Indonesia

Bakasang is one of the traditional products of North Maluku, this product has not been studied scientifically. The purpose of this research is to know the organoleptic characteristics of bakasang to be known and accepted by public. This research was fermented using 25% of salt with duration (0, 2, 4, 6, and 8 days), and storage with duration (0, 30, 60, and 90 days).Bakasang’s have organoleptic tested include: appearance, odor, taste and texture. Bakasang elected to compared with commercial bakasang are usually consumed by people in North Maluku.This research shown that: fermentation treatment 4 days at 0 days storage (F4P0) and fermentation bakasang 8 days at 0 days storage (F8P0) was chosen.Paired comparison test results show that bekasang tuna has the advantage of taste and smell unique because it is more preferred by panelist.

PROFIL PROTEIN DAN ASAM AMINO KEONG IPONG-IPONG (Fasciolaria salmo) PADA PENGOLAHAN YANG BERBEDA Sri Purwaningsih; Ella Salamah; Gian P Apriyana
Jurnal Gizi dan Pangan Vol. 8 No. 1 (2013)
Publisher : Food and Nutrition Society of Indonesia

Ipong-Ipong (Fasciolaria salmo) snail is a mollusk from marine gastropod class in Cirebon, West Java which is consumed by public and believed to improve health, but no research on the protein and amino acid content. This study aimed to determine the proximate content, acid insoluble ash, amino acids (before and after treatment), and content of taurine on the best methods. The research was conducted in two parts. The first part covers sampling, identification, preparation, determination of size and weight, calculation of body recovery, processing, and organoleptic tests. The second part consists of processing treatments boiling (100ºC for 15 minutes), steaming (100ºC for 20 minutes), and boiling with the addition of 3% salt for 15 minutes. The results showed that the treatment gives a significant effect in fat, protein, water, ash and acid insoluble ash content (α=0.05). The highest content of essential amino acids in Ipong-ipong snail was arginine and non-essential amino acid was glutamic. The treatment method causes decreased in amino acid content. Steaming resulted in a decrease of taurine content of 164.17 mg/100 g to 149.62 mg/100 g.

PERUBAHAN FISIKO-KIMIAWI, MIKROBIOLOGI DAN HISTAMIN BAKASANG IKAN CAKALANG SELAMA FERMENTASI DAN PENYIMPANAN [Physico-Chemical, Microbiological, and Histamine Changes in Skipjack Bakasang During Fermentation and Storage] Sri Purwaningsih; Joko Santoso; Rahmatia Garwan
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 2 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Bakasang is a salted fermentation product made from viscera of skipjack (Katsuwonus pelamis, Lin) or tuna (Thunnus sp) which tastes sour and is usually used as a complementary dish for local people in Ternate, North Maluku, Indonesia. The research aimed to study the changes in protein and histamine levels of bakasang made from skipjack viscera during fermentation and during storage at room temperature. The experiment consisted of preparation and characterization of raw materials, fermentation for 0, 2, 4, 6, and 8 days, and storage of the resulted product at room temperature for 0, 30, 60, and 90 days. The best bakasang obtained from this experiment was compared with a commercial bakasang produced by local people in Ternate. Fermentation time gave significant effects on the moisture, protein, histamine, and total microbes but did not affect pH and Salmonella count. Bakasang with the best characteristics was obtained after 4 days of fermentation. The product contained protein, pH, histamine, and log total microbe of 50.87% (db), 5.78, 24.56 ppm, 4.86 log CFU/g, respectively. During room temperature storage, the level of moisture, protein, and histamine as well as pH and total bacteria changed significantly. Bakasang stored for 30 days had the best characteristics. It contained protein, histamine, and log total microbes of 46.98% (db), 28.97 ppm, and 4.66 logCFU/g, respectively. The characteristics of bakasang in this study were better than commercial bakasang which had protein, histamine, and log microbes of 44.48% (db), 303.37 ppm and 7.36 log CFU/g, respectively.

Application Of Carrageenan In Making of Skin Lotion Anna Carolina Erungan; Sri Purwaningsih; Syeni Budi Anita
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 12 No 2 (2009): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The objective of the study is to utilize carrageenan into skin lotion making as a thickener, stabiliser, emulsifier and humectan. The concentration of carrageenan that used were 0%, 1%, 2%, and 3%. Parameter observed were sensory charracteristic, chemical charracteristic, and physic. Skin lotion made from the best carrageenan concentration stored for 30 days in room temperature, and then compared with other skin lotion added with and without setyl alcohol, and also skin lotion without carrageenan. Parameter observed were skin humidity, sensory charracteristic, physical and chemical charracteristic, and also total microbial after 3 months storage. The results showed that skin lotion with 2% carrageenan has the best quality with parameter sensory of panel preferences was from quite likely until most likely, pH 7,5; viscosity 5675 cP, and emulsion stability was 100%, skin humidity value has the highest percentage and showed the lowest decrease of skin humidity compare with product with and without setyl alcohol, and product without carrageenan. Panel preferences decreased during 30 days storage even physical and chemical characteristic were in still good condition, pH product tend to be constant, where viscosity increased. After 3 months storage, total microbial was 1,0 x 10^1 cfu per gram, while the product added with setyl alcohol has no microbial colony. Poduct without setyl alcohol and without carrageenan has 2,0 x 10^1 cfu per gram. The product is safe to use, where total microbial was below standard of SNI 16-4399-1996 that is 1,0 x 10^2 cfu per gram.Keywords: Skin lotion, carrageenan, setyl alcohol, skin humidity, emulsion stability.

Application of Carbonated Soft Drink on Prevention of Nila Fish Quality Deterioration Rate Ruddy Suwandi; Sereli Pia; Sri Purwaningsih
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 11 No 2 (2008): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Berdasarkan hasil survei, diketahui bahwa terdapat cara penanganan unik di Nias untuk menghambat kemunduran mutu ikan hasil tangkapan dengan menggunakan minuman ringan berkabonasi sebagai pengawet ikan oleh para pedagang di Nias. Berdasarkan adanya temuan tersebut maka penelitian ini dilakukan untuk membuktikan kebenaran asumsi masyarakat bahwa minuman berkarbonasi mampu menghambat kemunduran mutu ikan. Penelitian ini terbagi dalam dua tahap, yaitu penelitian pendahuluan dan utama. Penelitian pendahuluan berupa penentuan fase post mortem ikan serta penentuan konsentrasi larutan minuman ringan berkarbonasi dan waktu perendaman paling optimum dalam menghambat kemunduran mutu ikan. Penelitian utama merupakan pengujian pengaruh suhu larutan minuman ringan berkarbonasi dan lama penyimpanan dalam menghambat kemunduran mutu ikan nila terhadap parameter fisik, kimia dan mikrobiologi. Pada penelitian utama faktor yang diuji pengaruhnya adalah suhu larutan minuman ringan berkarbonasi dan lama penyimpanan. Perlakuan suhu larutan minuman ringan berkarbonasi 7°C selama penyimpanan pada suhu ruang menunjukkan nilai organoleptik berkisar 3,0-9,0; pH 6,14-6,25; log TPC 4,79-5,40 CFU/ml; TVB 9,66-28,05 mgN/100g. Perlakuan suhu larutan minuman ringan berkarbonasi 25°C selama penyimpanan pada suhu ruang menunjukkan nilai organoleptik berkisar 3,0-9,0; pH 6,18-6,34; log TPC 4,84-6,17 CFU/ml; TVB 9,52-28,7405 mgN/100g. Perlakuan suhu ruang 27°C selama penyimpanan pada suhu ruang menunjukkan nilai organoleptik berkisar 3,0-9,0; pH 6,49-6,62; log TPC 4,86-6,39 CFU/ml; TVB 9,80-29,12 mgN/100g.Kata kunci: ikan nila, kemunduran mutu, minuman berkarbonasi

Initial Screening of Fresh Water Mussel Bioactive Components from (Anodonta woodiana Lea.) from Antioxidant Compounds Ella Salamah; Eka Ayuningrat; Sri Purwaningsih
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 11 No 2 (2008): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Kijing Taiwan meupakan kekerangan yang dapat dimanfaatkan sebagai obat untuk berbagai macam penyakit, membersihkan racun dalam tubuh, memperlancar sirkulasi darah, menambah energi, dan memperkuat daya tahan tubuh. Berbagai khasiat yang terdapat pada kijing Taiwan mendorong penelitian tentang kandungan bioaktif sebagai antioksidan yang terdapat di dalamnya. Penelitian dibagi menjadi dua tahap, yaitu penelitian pendahuluan dan utama. Penelitian pendahuluan dilakukan untuk menentukan jenis pelarut yang efektif dapat mengekstrak senyawa antioksidan kijing Taiwan. Metode ekstraksi yang dilakukan adalah ekstraksi bertingkat untuk memisahkan ekstrak berdasarkan sifat kepolarannya. Pengujian antioksidan dilakukan dengan metode 1, 1-diphenyl-2-picrylhydrazil (DPPH). Penelitian utama dilakukan untuk menentukan waktu maserasi paling optimal untuk mendapatkan ekstrak dengan sifat antioksidan paling tinggi. Pengujian ini dilanjutkan dengan menghitung bilangan peroksida emulsi minyak dan uji fitokimia. Jenis pelarut terbaik berdasarkan penelitian pendahuluan adalah metanol nilai IC50 sebesar 201,52 ppm. Hasil uji ekstrak dengan pelarut n-heksan dan etil asetat menghasilkan senyawa yang tidak bersifat sebagai antioksidan. Tahap penelitian utama dilakukan maserasi dengan pelarut metanol selama 24 jam, 48 jam, dan 72 jam. Hasil uji efek antioksidan paling tinggi diperoleh dari maserasi selama 72 jam dengan nilai IC50 sebesar 166,64 ppm. Pengujian penghitungan bilangan peroksida dilakukan menggunakan ekstrak dari hasil terbaik, yaitu maserasi kijing Taiwan dengan metanol selama 72 jam. Bilangan peroksida yang dihasilkan adalah sebesar 2,38Meq/kg bahan. Bilangan peroksida yang terbentuk masih di bawah ambang batas ketengikan minyak, yaitu 3 Meq/kgbahan. Uji fitokimia terhadap ekstrak kijing Taiwan menunjukkan hasil positif pada uji alkaloid dan flavonoid, tetapi negatif pada uji steroid.Kata kunci: antioksidan, ekstraksi bertingkat, kijing Taiwan

Diversification Kerupuk Opaque Product with Addition Of Layur Fish (Trichiurus sp.) Meat Ella Salamah; Mar’atun Rohmah Susanti; Sri Purwaningsih
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 11 No 1 (2008): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Ikan layur merupakan salah satu jenis ikan air laut yang ada di Indonesia. Ikan ini belum banyak dimanfaatkan sebagai sumber pangan. Upaya peningkatan kesukaan dan pemanfaatan terhadap ikan ini adalah adanya diversifikasi menjadi produk yang digemari salah satunya adalah kerupuk opak. Kerupuk opak merupakan salah satu bentuk produk kerupuk yang cukup dikenal di Sukabumi. Kerupuk opak dibuat dari singkong secara sederhana dan tidak harus menggunakan teknologi proses yang rumit, sehingga dapat diterapkan dalam usaha skala kecil atau skala rumah tangga. Penelitian dilakukan dalam dua tahap yaitu pendahuluan dan utama. Konsentrasi daging ikan layur (Trichiurus sp) yang digunakan pada penelitian pendahuluan meliputi 0% (kontrol) dan dengan penambahan daging ikan layur (Trichiurus sp) sebesar 6 %, 12 %, 18 %, 24 % dan 30 %. Penelitian tahap pendahuluan panelis lebih menyukai kerupuk opak dengan konsentrasi daging ikan sebesar 6% berdasarkan uji sensori. Kerupuk opak ikan terpilih tersebut digunakan pada penelitian utama dengan perlakuan pengemasan plastik PE (polietilen) tertutup (sealer) dan terbuka (tidak disealer), serta disimpan selama 6 minggu. Penelitian utama panelis lebih menyukai kerupuk opak ikan 6 % dengan kemasan terbuka pada penyimpanan minggu ke-1. Kerupuk opak ikan 6% dengan kemasan terbuka memiliki kadar air yaitu 14,05 %, kadar abu 4,70 %, protein 6,81 %, lemak antara 0,76 %, dan karbohidrat 73,90 %. Kerupuk opak ikan 6 % yang disimpan selama 1 minggu memiliki aktivitas air sebesar 0,64, tingkat kekerasan/kerenyahan sebesar 931,25 gf, volume pengembangan kerupuk 6,66 %, dan nilai Total Plate Count (TPC) rata-rata sebesar 2,25x102 koloni/ml.Kata kunci: kerupuk, ikan layur, pengemasan, penyimpanan

The Influence of Sucrose and Amonium Sulphate Concentration on Quality of Nata Gracillaria sp. Sri Purwaningsih; Ella Salamah; Apit Setiani
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 10 No 2 (2007): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Nata is biomass that mostly consist of cellulose, physically resemble to agar with white layer.In this research nata was made from seaweed that is Gracillaria sp. as a raw material, because of thecheap price of this seaweed and it content of high fiber. The objective of this research was toinvestigate the possibility of Gracillaria used as nata raw material and to learn influence of sucroseand ammonium sulphate concentration on quality of nata. Result indicated that the ratio of seaweedand water generated the highest yield was 1:70 (w/v). The combination of sucrose and ammoniumsulphate concentration significantly influenced to yield, thickness, degree of whiteness, crude fiber,dietary fiber of nata. Using sucrose was 7.5 %(w/v) and ammonium sulphate was 0.75 % producednata with the best characterization.Key words: Gracillaria sp., nata

AKTIVITAS ANTIOKSIDAN DAN KOMPONEN BIOAKTIF PADA SELADA AIR (Nasturtium officinale L . R. Br) Ella Salamah; Sri Purwaningsih; Ellis Permatasari
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14 No 2 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Watercress (Nasturtium officinale L. R. Br) is aquatic plant that grown across mainland Europe and Asia. Beside as food watercress also as help detoxify the liver, purify the blood and improve digestion. Research about properties of watercress for human health is still not fully elucidated. This research was aimed to measure rendement, chemical content of watercress, bioactive compounds, antioxidant activity and peroxide number of watercress and its parts (leaves and stems). The yield of leaves and stems were 23.43% and 59.38%, respectively. Water, protein, lipid, ash, acid insoluble ash and carbohydrate contents obtained from proximate analysis were 94.64%, 2.11%, 0.22%, 1.14%, 0.29% and 1.90%, respectively. Based on phytochemical test, watercress contained alkaloids, steroids/triterpenoids, phenols hydroquinone, carbohydrates and free amino acids. Test of antioxidant activity using DPPH method resulting IC of the extract of intact watercress, leaves and stems were 337.32 ppm, 331.39 ppm and 439.10 ppm, respectively. The leaves extract has been shown to reduce the peroxide number of 0,8mg eq/kg bulok. Keywords: antioxidant, bioactives compounds, peroxide number, proximate, watercress.

ANATOMI, KOMPONEN BIOAKTIF DAN AKTIVITAS ANTIOKSIDAN DAUN MANGROVE API-API (Avicennia Marina) Agoes Mardiono Jacoeb; Sri Purwaningsih; Rinto .
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14 No 2 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The study about chemical and physical characteristics, bioactive compounds and antioxidant activity of mangrove api-api (Avicennia marina) leaf have been done. The structure of leaf tissues was analyzed with microscopic method, chemical compositions were determined by proximate analysis, antioxidant activity was determined by DPPH method, while bioactive compounds were determined by phytochemical assay. The microscopic analysis shown that api-api’s leaf have common feature dicotyl leaves structure, but it has a unique additional structure, that was salt extruding gland. The result of proximate analysis showed that api-api’s leaf was high in crude fiber (4.12%) and carbohydrate (23.00%). Ethyl acetate extract of api-api’s leaf showed higher antioxidant activity than hexane and methanol extracts, with IC value is 182.33 ppm. The ethyl acetate extract in concentration 300 ppm had higher ability to inhibite autooxidation that occurred in oil/water emulsion. Flavonoid, steroid dan reduction sugar were detected in api-api leaf extract.Keywords: antioxidant activity, Avicennia marina, DPPH, flavonoid, salt extruding gland.

Co-Authors AA Sudharmawan, AA Achirul Nditasari aditya yudha prawira soekarno Agoes M Jacoeb Agoes Mardiono Jacoeb Agung Adi Nugroho, Agung Adi Ahmad Fauzan Lubis Alam, M. Sastra anak agung putu ayu puspita negara Anggri Alfira Yunita Assa Anna Carolina Erungan Annisa Rahma Fatmala Apit Setiani April Yanti, Fitri Arma Yenni, Yuli Azrifitria, Azrifitria Badeni Badeni, Badeni Bagus Sediadi Bandol Utomo Bambang P. Priosoeryanto Benny Manulang Darmaji Darmaji Denny Susanto Dewa, Wisnu Jaka Dewi Ulfa Trisdiani Dewi, Tirta Kumala Dwi Agustiyani Effionora Anwar eka - deskawati Eka Ayuningrat Eka Deskawati Ekowati Handharyan Ekowati Handharyani ella - salamah ella - salamah Ella Salamah Ella Salamah Ella Salamah Ella Salamah Ella Salamah Ella Salamah Ellis Permatasari Ema Hastarini Entis Sutisna Erna Kristin Estelle Lilian Mua Evy Damayanthi Fahriza Sri Afni Febri Berthalita Pujaningsih Fitriany Podunge Gian P Apriyana Hebat Shidow Falah I Gede Restawan Indah Ria Lestari Janice Sepang Joko Santoso Juliana Neng Ribka Jumain Kustiariyah Tarman Lestari, Neneng Loviya, Mesi M. Nur Adnin Mala Nurilmala Maretty Twentyna Dolorosa Mar’atun Rohmah Susanti Masikah Maylan Dewi Meilin Anggreyni MERLINDA KEMALA DEWI Mulyani, Nani Mustika, Gina Mutmainnah. HS Nikmawatisusanti Yusuf Nizlel Huda Nova Natalia Beba Nurhikma Nurhikma Nurjanah Nurjanah Olga Purnama Bakti Purwani Istiana Purwanti Ningsih Putra, Syailendra Putri Julia Mizulni Rahman, Dewi Rahmayani Rahmatia Garwan Rahmatia Garwan Ramacos Fardela Reki A. Febriani Reza Dewantoro Riantoni, Cicyn Rieke Pernamasari Rika Kurnia Rimbawan , Rinto . Riviani Riviani Riyan Triono Rosmawati Peranginangin Ruddy Suwandi Rustiyono, Rustioyono Sabarulin Sabarulin safrina dyah hardiningtyas Salsabila, Laili Sarjiya Antonius Sereli Pia SILMI MARIYA Sinulingga, Fahri Siti Madanijah Sudarwan Danim Sugeng Heri Suseno Syeni Budi Anita TATI NURHAYATI Taufik Hidayat Tika A. Budiarti Tiza Yunisca Sari Wahyu Ramadhan Wini - Trilaksani Yanri Wijayanti Subronto

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