Garuda - Garba Rujukan Digital

KEMASAN CERDAS PENDETEKSI KEBUSUKAN FILET IKAN NILA Bambang Riyanto; Akhiruddin Maddu; Yogi Waldingga Hasnedi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 13 No 2 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Smart packaging that can detect the level of quality deterioration of fish is a new inspiration in providing the sense of practicality, quality assurance and food safety of fishery products in the future. Analysis of optical characteristics and dynamic nature of the response to the smart packaging with 48 mL chitosan-acetic 1% (w/v), 48 mL polyvinyl alcohol 1% (w/v) and 4 mL bromthmol blue indicator 0.2% based shows the real trend in detecting spoilage rate of tilapia fillet. Smart packaging visually can provide patterns of color changes from yellow to dark yellow next turn into green and the last become turquise during the process of fish spoilage. The spoilage rates observed of tilapia fillet with a parameter test value TVBN and TBC, showed the same tendency in detecting spoilage rate tilapia fillet, where the TVBN rate increased from 8.40+_0.40 mg N/100 g at the 0 hour to 52.36+_1.98 mg N/100 g at 15 hours and TBC rates from log 4.35+_0.07 (2.3x10 pangkat 4) CFU/g at the 0 hour to log 9.11+_0.05 (1.3x10 pangkat 9) CFU/g log at 15 hours.Keywords: fish spoilage, smart packaging, tilapia fillet.

RECOVERY ENZIM PROTEASE DARI JEROAN IKAN TUNA DENGAN TEKNOLOGI ULTRAFILTRASI DAN REVERSE OSMOSIS Bambang Riyanto; Uju .; Sofia Halimi
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)

Tuna viscera is highly potential as a source of protease enzyme. A wide enzyme applications requires an economical and efficient enzyme purification techniques and therefore can be applied in a large scale. The ultrafiltration (UF) process is one of the potential technology but has disadvantage due to fouling and concentration polarization. The studies on the operating trans-membrane pressure (TMP), the operating temperature, materials of the membrane and the molecular weight cut off (MWCO) of the membrane to reduce fouling and concentration polarization should be carried out. Reverse osmosis (RO) process at the next step was used to increase the concentration of the protease enzyme. This study was divided into several stages of preparation of protease enzyme, crude extract, pre-filtration, UF process, RO process and SDS-PAGE analysis. The tests included measurements of protein levels and activity of the protease enzyme. Optimum conditions for the purification of the UF polyacrylonitrile with MWCO 100 kDa was obtain on TMP 55 kPa and a temperature of 40 °C. Flux in both membrane was influenced by the TMP, temperature, the membrane material and MWCO. Rejection of protein and enzyme activity in both membrane is more influenced by the membrane material and MWCO of the membrane. Estimation of protein molecular weight after the RO from UF polyacrylonitrile with MWCO 100 kDa were 37.53; 27.77; 22.72 and 19.88 kDa while the specific activity of the protease was 1.38 unit/ mg.Keywords: protease, tuna viscera, ultrafiltration, reverse osmosis.

MATERIAL BIOKERAMIK BERBASIS HIDROKSIAPATIT TULANG IKAN TUNA Bambang - Riyanto; Akhiruddin - Maddu; - - Nurrahman
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 16 No 2 (2013): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Material biokeramik berbasis hidroksiapatit memiliki prospek baru dalam industri elektronika danmikroteknologi masa depan. Hidroksiapatit dengan sumber bahan baku alami merupakan potensi besar,terlebih pemanfaatan limbah tulang ikan tuna yang masih belum dilakukan dengan baik. Teknologi sintesisyang ada juga belum efektif serta karakterisasi materialnya belum banyak dikembangkan. Penelitianini bertujuan mensintesis dan mengetahui karakteristik material biokeramik berbasis hidroksiapatittulang ikan tuna. Metode yang digunakan dalam pengekstraksian hidroksiapatit tulang ikan tuna adalahdengan pemanasan suhu tinggi (sintering). Melalui suhu sintering 700ºC telah dapat dihasilkan materialbiokeramik berbasis hidroksiapatit dari tulang ikan tuna dengan rendemen tertinggi (65,61±2,21)% danberwarna putih. Semakin tinggi suhu sintering, semakin tinggi derajat kristalinitasnya, sedangkan denganSEM memperlihatkan partikel penyusunnya berukuran 0,050 μm sampai 0,803 μm dan menyerupaibentuk kristal heksagonal. Nilai kapasitansi mengalami penurunan dengan bertambahnya frekuensi yangdiberikan, dengan nilai tertinggi 0,0061 nF, sedangkan nilai konduktivitas mengalami kenaikan seiringdengan bertambahnya frekuensi dengan nilai terendah 7,73 x 10-5 S/m.Kata kunci: biokeramik, hidroksiapatit, sintering, tulang ikan tuna

KARAKTERISASI GLIKOSAMINOGLIKAN DARI TULANG RAWAN IKAN PARI AIR LAUT (Neotrygon kuhlii) DAN PARI AIR TAWAR (Himantura signifer Bambang - Riyanto; tati - nurhayati; andri dwi pujiastuti
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)

Ikan pari merupakan komoditas perikanan yang populasinya besar di Indonesia, tetapi pemanfaatannyabelum optimal. Jaringan tulang rawan ikan pari mengandung molekul glikosaminoglikan dan telahdimanfaatkan dalam terapi osteoarthritis. Tujuan penelitian ini adalah menentukan karakteristikglikosaminoglikan dari tulang rawan ikan pari air laut (Neotrygon kuhlii) dan pari air tawar (Himanturasignifer). Spektrum FTIR memperlihatkan pola yang sama dengan kondroitin sulfat. Konsentrasiglikosaminoglikan pada pari air laut adalah 74,767 mg/100 mL, konsentrasi ini lebih tinggi dibandingkandari ikan pari air tawar, yaitu 66,767 mg/100 mL.Kata kunci: glikosaminoglikan, Himantura signifer, kondroitin sulfat, Neotrygon kuhlii, osteoarthritis

Microwave Absorbent Packaging Material from Composites Chitosan-Polyvinyl Alcohol Polymer Bambang - Riyanto; Akhiruddin - Maddu; Esa Ghanim Fadhallah
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)

Microwave absorbent packaging materials currently tend to biomaterial. Chitosan is a dielectric biomaterial with polycationic properties. The aim of this study was to analyze characteristics of microwave absorbing packaging material made from composite chitosan-polyvinyl alcohol (PVA) polymer. The ability of the packaging material to absorb microwave was determined by reflection loss measurement. Formed packaging prototype resembles as a thin transparent yellowish plastic with thickness (0.11-0.22 mm) and the tensile strength (106.33±2.82-143.00±2.59 kPa). SEM analysis showed homogenous structure characterized by interaction between chitosan and PVA. Optimum absorption value was obtained from chitosan concentration of 1%, with average value of reflection loss was (-31.9289±4.0094) dB.Keywords: chitosan, material packaging, microwave, reflection loss

Microwave Absorbent Packaging Material from Composites Chitosan-Polyvinyl Alcohol Polymer Bambang - Riyanto; Akhiruddin - Maddu; Esa Ghanim Fadhallah
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)

Microwave absorbent packaging materials currently tend to biomaterial. Chitosan is a dielectric biomaterial with polycationic properties. The aim of this study was to analyze characteristics of microwave absorbing packaging material made from composite chitosan-polyvinyl alcohol (PVA) polymer. The ability of the packaging material to absorb microwave was determined by reflection loss measurement. Formed packaging prototype resembles as a thin transparent yellowish plastic with thickness (0.11-0.22 mm) and the tensile strength (106.33±2.82-143.00±2.59 kPa). SEM analysis showed homogenous structure characterized by interaction between chitosan and PVA. Optimum absorption value was obtained from chitosan concentration of 1%, with average value of reflection loss was (-31.9289±4.0094) dB.Keywords: chitosan, material packaging, microwave, reflection loss

Nori sheet imitation in form edible film With materials of protein myofibrillar tilapia Bambang - Riyanto; Wini - Trilaksani; Lianny Eka Susyiana
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Nori is a traditional japanese food made from sea algae Phorphyra with a very large market demand. Phorphyra have ecophysiological aspects of the cultivation of the most successful, but only on the development of the East Asian subtropical climates. Edible film based polymer material of myofibrillar proteins is innovation can be developedto anticipate of those needs. Typical characteristics of nori and the availability of edible film, making the development of nori sheet imitation is possibly to be conducted.The purpose of the research was to developed formulations imitation nori sheet with the idea myofibrillar protein-based edible film of tilapia. Homogenisation myofibrillar proteins of tilapia concentration of 28% (w/v), 30% (w/v) and 32% (w/v) was performed with 3 ml of 1M NaOH (pH 11), 10% glycerol (plasticizer), and leaves suji solution, continued by casting, drying and hot smoking. Various concentrations were used and significantly gave effect to the thickness, hardness/fracturability or brittleness, content of protein, fat, ash, water, dietary fiber and potassium, but not for the tensile strength of the nori sheet imitation. Nori sheet imitation based on myofibrillar proteins of tilapia that characteristically almost equal with commercial nori is a concentration of 28% (w/v).Keywords: Edible film, myofibrillar protein, nori, tilapia

Fish Oil Microencapsulation as Omega-3 Fatty Acids Fortification Material for Cream of Crab Soup Santiara Putri Pramestia; Bambang Riyanto; Wini Trilaksani
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)

Omega-3 fatty acids have important roles in improvement of intelligent and healthof human. Microencapsulation of fish oil as source of omega-3 fatty acids is an effort tomaintain flavor, aroma, stability, and also to successfully transfer bioactive componentfrom the fish oil as fortification material for foods or medicines. Improvement of instantcrab cream soup enriched with fish oil as source of omega-3 fatty acid has never beenconducted before. The purpose of this research was to improve microencapsulationmethod for fish oil as source of omega-3 fatty acids as fortification material for instantcream of crab soup. Microencapsulation methods in this research are homogenizationand spray drying. The results showed that the best microcapsule was obtained fromhomogenization treatment for 10 minutes with efficiency of 90.41±0.64%. The shape ofthe obtained microcapsule was spherical with average size of 6.52 μm, with induction timeup to 26.09±0.01 hours. The best cream of crab soup formula was at fish oil microcapsule concentration of 3.30%, with 8.19% daily value of omega-3, inclusion 11.32% of EPA andDHA at serving size of 17.56 gram.Keywords : Crab, fish oil, fortification, instant cream soup, microencapsulation, omega-3fatty acids

Sport Nutrition Drinks Based on Octopus Protein Hydrolysate Bambang Riyanto; Wini Trilaksani; Rika Lestari
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

AbstractSport nutrition drinks are well-known in escalating athlete’s performance and endurance. These product developed from whey protein hydrolysates and soybean protein hydrolysates have already been recognized, however expansion from marine product is comparatively rare. Octopus (Octopus cyanea) widely acknowledged containing taurine and rich in amino acids is potential to be developed as ingredient for sport nutrition drink. The aims of this study were to create and characterize sport nutrition drinks based on marine peptides through Octopus protein hydrolyzate. Octopus protein hydrolysate has 77.78±2.69% degree of hydrolysis and 751.02±10.63 mg / 100g taurine. Sports nutrition drinks with the addition of 4% Octopus protein hydrolyzate was acceptable sensory panelists, and the serving size of 600 ml contained taurine 726.06±0.82 mg and detected 17 types of amino acids.

Chito-oligosaccharide by Chitosan Depolymerization Induced with Hydrogen Peroxide for application as Bio-preservative (Antimicrobial) on Traditional Fish boiled Faqih Ali Ridho; Bambang Riyanto; Uju Uju
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Chitosan has been developed for food product, agriculture, environment, and industry as medical,pharmaceutical, and cosmetics. The depolymerization of chitosan to chito-oligosaccharide was produce onsoluble product and has better function as antimicrobial. The objective of this research was to COS withhydrogen peroxide depolimerization for preservatives of fish boiled. Research method included chitosandepolymerization, characterization of COS, and characterization of traditional fish boiled quality. Theoptimum concentration of chito-oligosaccharide was 2% H2O2 with sonication at frequencies of 20kHz.The treatment produced yield 93.27±0.9%, molecular weight 2.83±0.1 kDa, polymerization degree 17±0.6,and it inhibited the growth of E. coli, S. aureus, and B. cereus. The dipping with 0.25% produce the best fishboiled quatity.

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