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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 Penelitian dan Pengembangan Sains dan Humaniora (JPPSH) Jurnal Akuatika Berkala Perikanan Terubuk Journal of Tropical Soils Journal of Education and Learning (EduLearn) Pharmaciana: Jurnal Kefarmasian Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Folia Medica Indonesiana AJIE (Asian Journal of Innovation and Entrepreneurship) Edufisika: Jurnal Pendidikan Fisika QUANTUM: Jurnal Inovasi Pendidikan Sains Jurnal Akuatika Indonesia Jurnal Akuntansi : Kajian Ilmiah Akuntansi (JAK) JIPF (Jurnal Ilmu Pendidikan Fisika) Akuatik: Jurnal Sumberdaya Perairan Tarbawi : Jurnal Ilmu Pendidikan ORBITA: Jurnal Pendidikan dan Ilmu Fisika SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Cetta: Jurnal Ilmu Pendidikan Edumaspul: Jurnal Pendidikan Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Perawat Indonesia J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Indonesian Physical Review JUXTA: Jurnal Ilmiah Mahasiswa Kedokteran Universitas Airlangga Jurnal Fisika dan Terapannya Jurnal JURISTIC (JuJUR) Akrab Juara : Jurnal Ilmu-ilmu Sosial International Journal of Community Service Literacy: Jurnal Pendidikan Ekonomi Jurnal Serambi Abdimas MOVE: Journal of Community Service and Engagement Journal of Financial and Behavioural Accounting Schrodinger : Jurnal Ilmiah Mahasiswa Pendidikan Fisika Proceeding ISETH (International Summit on Science, Technology, and Humanity) Jurnal Ilmiah Ilmu Terapan Universitas Jambi Jurnal Riset Ekonomi dan Akuntansi Jurnal Riset Rumpun Ilmu Sosial, Politik dan Humaniora (JURRISH) Jurnal Pendidikan Kreatif Eruditio : Indonesia Journal of Food and Drug Safety Jurnal Biologi Journal of Indonesian Science Teachers EduInovasi: Journal of Basic Educational Studies Jurnal Abdimas Kesehatan

Sri Purwaningsih

Departemen Teknologi Hasil Perairan, Fakultas Perikanan Dan Ilmu Kelautan, Institut Pertanian Bogor, Bogor 16680. Jln. Lingkar Kampus IPB Dramaga-Bogor Tlp./Fax. (0251) 8622915/(0251) 8622916, Sripurwa65@yahoo.com; Sripurwa65@gmail.com

Author-ID : 349780

Religion Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

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FORMULASI TEPUNG PELAPIS SAVORY CHIPS IKAN NIKE (Awaous melanocephalus) Nikmawatisusanti Yusuf; Sri Purwaningsih; Wini Trilaksani
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Fish savory chips is one type of fish-based snacks with a crunchy texture and crispy. Crispiness is a typical characteristic of the chips product. Utilization of nike fish (Awaous melanocephallus) as raw material for a snack is one of fishery products diversification, as well as an alternative of a healthy snack with high nutritional content. The purpose of this study was to determine the formula of coating powder of nike fish savory chips which highly nutritions. Three formula of powder with ratio of 2:1 were used (A = rice flour and tapioca; B = tapioca flour and wheat; C = wheat flour and rice) and added with natrium bicarbonate (baking soda) as crisp makers with different concentrations (1%, 1.5%, and 2%), and spices consisting of salt, pepper, garlic, and coriander. The analyses performed included crispiness and organoleptic. The formula chosen was determined by Bayes test. The results of crispiness measurement showed that the formula A (rice flour and tapioca flour (2:1)) had the best crispy value, compared to B (flour & tapioca flour (2:1)), and C (wheat andrice flour (2:1)). Formula that used of 1.5% crisp maker had a better crispness value than 1% and 2%. Bayes test results showed that formula A with a concentration of 1.5% crisp maker was the best formula for nike fish savory chips.Key words: Awaous melanocephalus, formulation, crispiness, savory chips

KANDUNGAN GIZI KEONG IPONG-IPONG (Fasciolaria salmo) AKIBAT METODE PENGOLAHAN Sri Purwaningsih; Ella Salamah; Tiza Yunisca Sari
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 2 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Ipong-Ipong (Fasciolaria salmo) snail is a local name of marine mollusc from gastropod class in Cirebon, West Java, which is consumed by public and believed to improve health. The purpose of this research was to find out effect of processing (boiling, steaming, and boiling with 3% salt water) methods on the nutrition content, such as proximate, fatty acids, and cholesterol in F. salmo. The data were analysed using the analysis of variance test (ANOVA). The Duncan test was used to compare means when a significant variation was highlighted by the ANOVA. The results showed nutrition content of fresh F. salmo was: 72.10% water (wet matter basis); protein 62.72% (dry matter basis), ash 7.80% (dry matter basis), cholesterol (0.045%) and 1.71% fat (dry matter basis), monounsaturated fatty acid (11.75%), polyunsaturated fatty acids (7.31%), polyunsaturated fatty acid long chain (5.34%), and saturated fatty acids (long-chain) (4.03%). Acid insoluble ash content was 0.72%. The results of statistical analysis showed that processing method impact the nutritional value of F. salmo. The results of duncan test showed that decreassing content of proximate dan fatty acids caused by steaming method was lower than the boiling and boiling with 3% salt water method. From the research results recommended that the best treatment method is steaming.Keywords: cholesterol, Fasciolaria salmo, fatty acid, processing methods

AKTIVITAS ANTIBAKTERI EKSTRAK DAUN BAKAU HITAM (Rhizophora mucronata) TERHADAP BAKTERI PENYEBAB DIARE Kustiariyah - tarman; sri - purwaningsih; anak agung putu ayu puspita negara
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 16 No 3 (2013): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Daun Rhizophora mucronata dimanfaatkan masyarakat pesisir sebagai obat tradisional untuk mengobatidiare. Tujuan penelitian ini adalah mendapatkan ekstrak daun R. mucronata dan potensinya untuk dijadikansediaan obat baru yang alami, khususnya untuk mengobati diare. Metode penelitian yang dilakukanmenggunakan uji sensitivitas antibakteri dengan metode sumur agar. Ekstrak metanol daun bakau hitammemiliki rendemen tertinggi sebesar 21,47%. Komponen aktif yang terkandung dalam ekstrak metanol danair daun R. mucronata meliputi tanin, saponin, fl avonoid, fenol hidrokuinon, dan triterpenoid, sementaraalkaloid hanya terdapat pada ekstrak metanol. Ekstrak metanol memiliki aktivitas antibakteri terbesardengan zona hambat berkisar 3-12 mm. Konsentrasi hambat minimum (KHM) ekstrak metanol daun R.mucronata sebesar 0,4 mg/mL (terhadap Escherichia coli dan Pseudomonas aeruginosa), 0,2 mg/mL (terhadapStaphylococcus aureus). Bioautografi aktivitas antibakteri terhadap bakteri uji E. coli menghasilkan fraksiaktif pada nilai Rf 0,11 dan 0,72. Hasil identifi kasi dengan pereaksi Dragendorff menunjukkan senyawatersebut termasuk senyawa alkaloid.Kata kunci: antibakteri, diare, ekstrak daun R. mucronata, KHM, komponen aktif

PERUBAHAN KOMPOSISI KIMIA, ASAM AMINO, DAN KANDUNGAN TAURIN IKAN GLODOK (Periopthalmodon schlosseri) sri - Purwaningsih; ella - salamah; - - Riviani
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 16 No 1 (2013): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

AbstrakIkan glodok selama ini dipercaya oleh masyarakat untuk menambah tenaga sehingga sering dikonsumsioleh ibu hamil, tetapi sangat jarang kajian ilmiah yang mempelajari tentang hal ini. Tujuan penelitianadalah mempelajari pengaruh pengolahan ikan glodok (Periophthalmodon schlosseri) terhadap perubahankomposisi kimia dan kandungan asam amino serta perubahan kandungan taurin pada metode pengolahanterbaik. Metode pengolahan yang dilakukan adalah perebusan, pengukusan, dan perebusan menggunakangaram (3%). Hasil penelitian menunjukkan bahwa pengolahan memberikan pengaruh (α=0,05) pada kadarlemak, protein, air, abu, dan karbohidrat. Pengukusan menurunkan asam amino sebesar 4,68%, perebusanmenggunakan garam (3%) sebesar 5,22%, dan perebusan sebesar 6,84%. Metode pengolahan terbaik adalahpengukusan. Kandungan taurin pada ikan glodok mengalami penurunan 62,3% setelah dikukus.Kata kunci: asam amino, ikan glodok (Periophthalmodon schlosseri), pengolahan, taurin

AKTIVITAS ANTIOKSIDAN DAN EFEK HEPATOPROTEKTIF DAUN BAKAU API-API PUTIH safrina dyah hardiningtyas; sri - purwaningsih; Ekowati - Handharyani
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 1 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Penelitian ini bertujuan untuk mendapatkan ekstrak kasar daun api-api putih yang memiliki aktivitas antioksidan terbaik, menentukan kandungan fitokimia dan efek Hepatoprotektif ekstrak kasar yang dipilih secara in vivo. Daun api-api putih diekstrak menggunakan tiga jenis pelarut, yakni metanol, etil asetat dan n-heksana. Dalam uji in vivo dilakukan evaluasi terhadap kadar malondialdehid (MDA), enzim aspartat transaminase (AST), enzim alanin transaminase (ALT), dan histopatologi. Hasil penelitian menunjukkan bahwa ekstraksi daun api-api putih dengan pelarut etil asetat menghasilkan aktivitas antioksidan terbaik dengan kandungan fitokimia terdiri dari flavonoid dan steroid/triterpenoid. Pemberian ekstrak etil asetat daun api-api putih pada tikus yang telah diinduksi CCl4 dapat menormalkan berbagai parameter biokimia stres oksidatif (kadar MDA, AST, dan ALT) dibandingkan dengan standar Silymarin. Ekstrak daun api-api putih berpotensi untuk melindungi hati tikus dari kerusakan oksidatif yang diinduksi CCl4. Efek Hepatoprotektif ekstrak daun api-api putih berkorelasi dengan aktivitas antioksidannya.Kata kunci: antioksidan, Avicennia marina, ekstrak, hepatoprotektor

Chemical Composition and Fatty Acids of Glodok Fish by High Thermal Processing Sri Purwaningsih; Ella Salamah; Reza Dewantoro
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 2 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Glodok is an economically underrated fish with a high nutrient content. The research aims to study the changes on chemical composition, fatty acids, omega-6 and omega-3 ratio in glodok muscle after processing with different methods of boiling, steaming, and boiling with addition of salt (3%). The results showed that the treatment (boiling, steaming, and boiling with addition of salt) gives a significant effect (α=0.05) in water content, ash, lipid content, nervonat acid, linoleic acid, arachidonic acid, EPA, and DHA. The best processing method was steaming. The ratio of omega-3 and omega-6 in fresh glodok fish was 2,1:1, which is higher than WHO recommendation of 0,6:1,7.Keywords: chemical composition, fatty acid, glodok fish, processing

The Characteristic of Black Bakau Fruit as Extract of Antioxidant Source Fitriany Podunge; Sri Purwaningsih; Tati Nurhayati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 2 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Rhizophora mucronata is the dominant species plant in Mangrove forests of Kwandang,North Gorontalo. The objectives of this study were to determine the characteristics of fruitand evaluate antioxidant activity including toxicity and bioactive compound of bakauextract . The morphometric value of the fruit has average length 66,75±3,64 cm and weight110,40±10,84 g. The content of ash, protein, and fat were 98±0,03%, 1,75±0,19 %, and1,69±0,36 %, respectively; and the amounts of soluble, insoluble, and total dietary fiberswere 6,75±1,08, 74,42±1,87, and 81,49±2,40 g/100 g, respectively. The boiling process ofbakau fruit until 30 minutes showed the best activity of toxicity and radical scavenging.The potency of bakau fruit as antioxidant related to the bioactive compounds of its such asflavonoid, hidroquinon, triterpenoid, tanin, and saponin.Keywords: Dietary fiber, Mangrove, morphometric, toxicity

Profile of amino acid, fatty acid, and mineral content of Tambelo (Bactronophorus sp.) from Kendari, Southeast Sulawesi Riviani Riviani; Sri Purwaningsih; Kustiariyah Tarman
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Public coastal had trust natural material as medicine became one of the most important things inthe discovery of medicine latest. Papua, Belitung, and Kendari coastal communities believed that tambelo(Bactronophorus sp.) can treat various kinds of diseases like lumbago, rheumatism, cough, flu, malaria, andimprove production of the breast milk, increase appetite, and vitality of man. It was important to know whatcourse content of tambelo. Tambelo could be examined amino acids, fatty acids, and mineral contents. Thehighest essential amino acids in tambelo were leucyne, lysine, and valin of 0.57%, 0.39%, 0.36%. The highestnon essential amino acid was alanin, glutamic acid, and aspartic acid of 1.24%, 1.09%, and 0.78%. Barrierof amino acid was histidine. Fatty acid total of tambelo was 29.52%, whereas the fatty acid compositionsconsist of 10.09% saturated fatty acid (SAFA) was 14.37% monounsaturated fatty acid (MUFA) was 5.06%polyunsaturated fatty acids (PUFAs). Among them, those occuring in the highest proportions were palmaticacid (4.49%), oleic acid (5.73%), palmitoleic acid (4.96%), and Aracidic acid (1.88%). Tambelo had n6/n3ratio of 1.84. Tambelo had mineral contents as Natrium of 1144000 mg/kg, calcium of 17000 mg/kg, Kaliumof 21000 mg/kg, magnesium of 13000 mg/kg, phosphor of 1900 mg/kg, cadmium < 0.24 mg/kg, and lead<1.25 mg/kg.Keyword : amino acids, Bactronophorus sp., fatty acids, mineral contents, tambelo

Characteristics of Amino Acid, Fatty Acid and Mineral of Sea Hare Benny Manulang; Sri Purwaningsih; Azrifitria Azrifitria
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 2 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Dolabella auricularia are found in the waters of Indo - Pacific and has active compound in health,which until now is still limited information about nutritional content from sea hare. The aim of this researchwere to determine morphometric and chemical characteristic D. auricularia which includes the proximate,amino acids, fatty acids and minerals. The composition of fatty acid were measured by gas chromatography(GC), amino acids were measured by high performanced liquid chromatography (HPLC), and mineral wasmeasured by atomic absorption spectrophotometer (AAS). The sea hare contained 9 essential amino acidsand 6 non essential amino acids. The highest essential amino acid was arginine (1.61%) while the highestnon essential amino acids was glycine (3.02%). Sea hare contained 26 fatty acids such as saturated fattyacids 5.33%, monounsaturated fatty acids 2.11% and polyunsaturated fatty acids 4.10%. The high mineralwas calcium 68100 mg/kg.

Amino Acid, Fatty Acid, and Mineral Content of Marine Worm From South East Sulawesi Nurhikma Nurhikma; Tati Nurhayati; Sri Purwaningsih
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 1 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The coastal communities of Kendari believe that sea worm as traditional drug can cure a wound, because some chemical compounds that exist in sea worms are suspected to have the compound. The aims of this study were to determine chemical compound, amino acid, fatty acid content, and mineral of fleshsea worm (Siphonosoma australe-australe) from Toronipa Aquatic Province Sulawesi Southeast. The higest essential amino acid content on fresh sea worm was arginin (3.04%), and freeze dry was 5.52%. The higest non-essential amino acid content on fresh sea worm and freeze dry were glutamic acid 6.53% and 8.53% for product resulted by freeze dry. The higest saturated attyacid (SF) content of fresh sea worm and freeze dry were palmatic acid (1.96% and 2.64%). The higest MUFA fatty acid content of fresh sea worm and freeze dry were plamitoleat acid 0.31% and 0.27%. The higest poly unsaturated fatty acid (PUFA) of fresh sea worm and freeze dry were were aracidonat 2.80% and oleat acid 1.97%. The higest mineral content of wet sea worm and frezee dry were Natrium 43,700 mg/kg and 127,334 mg/kg.

Co-Authors -, Maison AA Sudharmawan, AA Abdul Khairul Rizki Purba Mustofa Indwiani Astuti Adrianus Inu Natalisanto Agoes M Jacoeb Agoes Mardiono Jacoeb Ahmad Fahrudin Ahmad Fauzan Lubis Akbar Kurniawan, Mohammad Alam, M. Sastra Alamsyah Harahap Allen A. CH. Manongko Alrizal, Alrizal anak agung putu ayu puspita negara Anggri Alfira Yunita Assa Anna Carolina Erungan Annisa Rahma Fatmala Apema, Elcye Apit Setiani Arianda, Yoga Dwi Arifa Mustika Arpan, Susan Gracia Asrial Azizahwati Azizahwati Azizahwati Azizahwati Azrifitria ., Azrifitria Bagus Sediadi Bandol Utomo Bambang P. Priosoeryanto Benny Manulang Denny Susanto Dewi Gayatri Dewi Ulfa Trisdiani Dinny Devi Triana Dwi Puspita Sari D’Arqom, Annette Effionora Anwar Eka Ayuningrat Eka Deskawati Ekowati Handharyan Ekowati Handharyani ella - salamah Ella Salamah Ella Salamah Ella Salamah Ella Salamah Ella Salamah Ella Salamah Ellis Permatasari Ema Hastarini Enie Novieastari Ermawati Ermawati Erna Setiany Estelle Lilian Mua Evy Damayanthi Fahriza Sri Afni Farida Nugrahani Fatimah, Nurmawati Febri Berthalita Pujaningsih Fedora, Katherine Fitriany Podunge G A Arwati, I Gian P Apriyana Giawan Nur Fitria Gina Mustika Haerul Pathoni, Haerul Harahap, Nur Kholija Hari Setiyawati Hasti Kusuma Hastuti, Isnaini Budi Hebat Shidow Falah I Gede Restawan I'tishom, Reny Indah Ria Lestari Indiastuti, Danti Nur Indriani, Rin Insani Putri, Fhadira Islamia, Saribatul Izzatul Fithriyah Janice Sepang Jefri Marzal Joko Santoso Jules Nurhatmi Juliana Neng Ribka Jumain Jumain Jumain Khaerunnisa, Siti Komarayanti, Sawitri Kustiariyah Tarman Lasut, Maria Lestari, Neneng Lusianti, Erita Luthfianti, Yasinta M. Nur Adnin M. Rahmad Maftuchah Maftuchah Mala Nurilmala Mamanua, Steven Maretty Twentyna Dolorosa Mar’atun Rohmah Susanti Masikah Maylan Dewi Meilin Anggreyni MERLINDA KEMALA DEWI Mousa, Almahdi Muhammad Sahal Mukti Widayati Mutmainnah. HS Nada, Hairul Nehru Nehru Nikmawatisusanti Yusuf Nova Natalia Beba Novallyan, Devie Nugroho, Cahyo Adhi Nurhikma Nurhikma Nurina Hasanatuludhhiyah Nurjanah Nurjanah Olga Purnama Bakti Pebralia, Jesi Pratiwi, Intan Pratiwi, Riri Puji Rahayu Purwani Istiana Purwanti Ningsih Puspita Sari, Dwi Putri Julia Mizulni Rahman, Dewi Rahmayani Rahmatia Garwan Rahmatia Garwan Ramacos Fardela Ramadoni, Ramadoni Rasmi, Dian Pratiwi Reki A. Febriani Reryd Arindany Wiryawan, Reryd Arindany Reza Dewantoro Ria Ambarwati Riantoni, Cicyn Rieke Pernamasari Rika Kurnia Rimbawan , Rinto . Rista Bintara Rista Bintara, Rista Riviani Riviani Riyan Triono Ropawandi, Doni Rosmawati Peranginangin Ruddy Suwandi Sabarulin Sabarulin Sabintoe, Merlin Safira, Safira safrina dyah hardiningtyas Sartikasari, Dwi Sereli Pia Setiyadi, Agus Silmi Mariya Sinulingga, Fahri Siswanto, Anilla Adelia Siti Choiriah Siti Madanijah Siti Sarpingah Sitinjak, Hardiantinus Soeprijanto Sofia Alvionita Sri Murni Sugeng Heri Suseno Suharmadi Suharmadi Syeni Budi Anita TATI NURHAYATI Taufik Hidayat Tika A. Budiarti Tiza Yunisca Sari Triyani Budyastuti Utamayasa, I Ketut Alit Villany Golwa, Gian Watania, Dolly Wijayanti, Dyah Ayu Wini - Trilaksani Wisnu Jaka Dewa Wiwit Suprihatiningsih Yennita, Y Yosi Hasana Yuani Setiawati Yudhi Herliansyah Yusnaidar, Yusnaidar Yustina Yustina Yuversa, Edi Ziarah, Hikmah

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