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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia BULETIN OSEANOGRAFI MARINA Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Ilmu Lingkungan Jurnal Pengolahan dan Bioteknologi Hasil Perikanan QUALITY Jurnal Pangan dan Agroindustri agriTECH Civis: Jurnal Ilmiah Ilmu Sosial dan Pendidikan Jurnal Ilmu Pangan dan Hasil Pertanian Omni-Akuatika Caraka Tani: Journal of Sustainable Agriculture Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Journal of Economic, Bussines and Accounting (COSTING) JURNAL MUQODDIMAH : Jurnal Ilmu Sosial, Politik dan Hummaniora Journal of English for Academic and Specific Purposes (JEASP) IRJE (Indonesian Research Journal in Education) Literasi : Jurnal Ilmu Pendidikan Civilla : Jurnal Teknik Sipil Universitas Islam Lamongan PENA AKUATIKA : JURNAL ILMIAH PERIKANAN DAN KELAUTAN Sustainable: Jurnal Kajian Mutu Pendidikan Jurnal Komposit : Jurnal Ilmu-Ilmu Teknik Sipil Jurnal Ilmu dan Teknologi Perikanan Jurnal Pendidikan PKn Indo-MathEdu Intellectuals Journal Jurnal Talenta Sipil Jurnal Karya Abdi Masyarakat Amorti: Jurnal Studi Islam Interdisipliner International Journal of Islamic Thought and Humanities Indonesian Journal of Education (INJOE) Jurnal Edukasi Pengabdian Masyarakat: EDUABDIMAS Pijar : Jurnal Penelitian Bidang Pendidikan dan Pembelajaran Jurnal Inovasi Global RAFAHIYA Journal of Islamic Economics Civic-Culture: Jurnal Ilmu Pendidikan PKn dan Sosial Budaya

Romadhon Romadhon

Department Of Fish Product Technology, Faculty Of Fisheries And Marine Science, Universitas Diponegoro, Semarang

Author-ID : 363549

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PENGGUNAAN KAYU SECANG (Caesalpinia sappan) SEBAGAI ALTERNATIF PENGGANTI RAPID DALAM PEWARNAAN KULIT SAMAK IKAN NILA (Oreochromis niloticus) Application of Sappan Wood as anAlternative of Replacement for Rapid in Nila(Oreochromis niloticus)Coloring Skin Luthfiyatul Habibah Nurlisa; Putut Har Riyadi; Romadhon Romadhon
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 11, No 1 (2015): JURNAL SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

ABSTRAK Proses penyamakan memerlukan biaya yang cukup mahal, hal tersebut dikarenakan dalam proses penyamakan umumnya masih mengandalkan bahan impor. Bahan pewarnaan yang digunakan pada industri penyamakan kulit sebagian besar berupa pewarna sintetis impor yang sebagian besar mengandung bahan yang berbahaya bagi kesehatan, tidak ramah lingkungan dan mahal. Penelitian ini bertujuan untuk memanfaatkan bahan alami kayu secang yang digunakan untuk bahan pewarna dasar sebagai penggantikan bahan pewarna sintetis rapid yang menghasilkan produk berkualitas baik sesuai standar nasional. Hasil penelitian menunjukkan bahwa kulit ikan Nila tersamak dengan perlakuan pewarnaan menggunakan larutan kayu secang 20% memiliki kualitas samak yang terbaik. Uji hedonik parameter warna 3,933, parameter serat daging 4,467, parameter kulit 4,233 dan parameter sisik/nerf 4,467. Ketahanan gosok cat basah 4,500, ketahanan gosok cat kering 4,333, kekuatan tarik 1364,920 N/cm2 , kemuluran 58,327%, kekuatan sobek 208,640 N/cm2. Hasil penelitian ini memenuhi syarat mutu Kulit Ular Air Tawar Samak Krom (SNI 06-4586-1998). Kata kunci : Pewarnaan, Larutan Kayu Secang, Kualitas Samak, Ikan Nila ABSTRACT Tanning are expensive process, its because tanning process still using import substance. Coloring substance that usually use in tanning is import synthethic stain which is can cause environmental contamination, health problem and expensive. The purpose of this research is using Sappan wood as base coloring substance to replace rapid sintetis colour which produce product that have a good quality that met with the standart. The optimal concentration of Sappan wood solution was 20%, which resulted in hedonic test ( color value 3,933 ; meat fibers value 4,467; skin value 4,233 ; nerf value 4,467), 4,500 for paint abrasive resistance by wet cloth value, 4,333 for paint abrasive resistance by dry cloth value, 1364,920 N/cm2 for tensile strength value, 58,327% for elongation at break value and 208,640 N/cm2 for tear strength value. All of the test result met the SNI 06-4586-1998 (Quality of Chrome Tanning Freshwater Snake Skin). Keywords : Coloring, Sappan Wood Solution, Tanning Quality, Nila Fish

PENGARUH PENAMBAHAN MgCO3 DAN ZnCl2 TERHADAP STABILITAS KANDUNGAN PIGMEN KLOROFIL PADA MIKROALGA Spirulina platensis Puguh Udiarta; Eko Nurcahya Dewi; Romadhon Romadhon
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 10, No 2 (2015): JURNAL SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

The Effect Addition of Stabilizer MgCO3 and ZnCl2 on The Color Stability of Chlorophyll Pigment Content Microalgae Spirulina platensis ABSTRAK Klorofil merupakan salah satu pigmen yang ada pada S. Platensis memiliki warna hijau. Klorofil bersifat sangat labil dan mudah terdegradasi. Penanganan secara kimiawi dapat dilakukan dengan menambahkan zat penstabil seperti MgCO3 dan ZnCl2. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan MgCO3 dan ZnCl2 sebagai penstabil terhadap stabilitas warna pigmen klorofil dan mengetahui pH terbaik terhadap stabilitas warna pigmen klorofil S. platensis. Materi yang digunakan dalam penelitian ini adalah mikroalga S. platensis bubuk. Penelitian ini dilakukan dengan metode percobaan laboratoris menggunakan rancangan dasar acak lengkap dengan pola percobaan split plot in time. Perlakuan pada penelitian ini adalah tanpa penambahan penstabil (kontrol), ditambahkan 0,1% MgCO3 dan ZnCl2 secara terpisah pada pelarut aseton serta perlakuan kombinasi. Penelitian ini dilakukan 3 kali ulangan dan lama penyimpanan selama 12 hari dengan interval waktu 4 hari. Hasil penelitian menunjukkan bahwa penambahan ZnCl2 menyebabkan laju degradasi yang lebih kecil dari MgCO3, dimana ZnCl2 menghasilkan kandungan klorofil a sebesar 15,41 µg/g pada lama penyimpanan hari ke 0 dan 7,73 µg/g pada lama penyimpanan hari ke 12. Nilai klorofil b sebesar 22,12 µg/g pada lama penyimpanan hari ke 0 dan 10,65 µg/g pada lama penyimpanan hari ke 12. Sedangkan nilai pH penambahan MgCO3 menyebabkan degradasi yang lebih kecil dari ZnCl2, dimana MgCO3 memiliki nilai pH sebesar 7,80 pada lama penyimpanan hari ke 0 dan 6,78 pada lama penyimpanan hari ke 12. Nilai total perubahan warna (ΔE) sebesar 7,06 pada lama penyimpanan hari ke 4 dan 12,96 pada lama penyimpanan hari ke 12. Kata kunci : MgCO3, ZnCl2, Stabilitas, Klorofil, S. platensis Chlorophyll is a green pigment in Spirulina platensis. Chlorophyll is extremely labile and easily degraded.Chemical handling can be done by adding a stabilizing agents such as MgCO3 and ZnCl2. This study was aimed to determine the addition of MgCO3 and ZnCl2 as a stabilizer to the chlorophyll pigments stability and determine the best pH chlorophyll pigments stability in S. platensis. The material used in this study was S.platensis powder.This research was conducted with a laboratory experiment using a completely basic randomized design with split plot in time patterns test. Treatment on this research were without the addition of stabilizers (control), adding 0,1% MgCO3 and 0,1% ZnCl2 separately on the solvent acetone and combinations (MgCO3 and ZnCl2). Each treatment was repeated in triplicate for 12 days of storage with intervals 4 days for analysis. The results showed that the addition of ZnCl2 affect to slower degradation of chlorophyll than that one. ZnCl2 addition produces chlorophyll 15,41 µg/g at 0 day of storage and 7,73 µg/g on the 12 days of storage. However, the value of chlorophyll b was 22,12 µg/g at 0 day of storage and 10,65 µg/g at 12 days of storage. Meanwhile the pH value of MgCO3 addition showed slower degradation than ZnCl2,which pH value of MgCO3 was 7,80 on 0 day of storage and 6,78 at 12 days of storage. The value of the total color change (ΔE) was 7,06 on the 4th day of storage and 12,96 on day 12th of storage.Keywords : MgCO3, ZnCl2, Stability, Chlorophyll, S. platensis

POTENSI RUMPUT LAUT Eucheuma cottonii SEBAGAI BAHAN BAKU PEMBUATAN KERTAS KANTONG KRAFT (Eucheuma cottonii Seaweed has a good Potential as Raw Material For Making Kraft Paper Bags) Ryan Ariefta; Eko Nurcahya Dewi; Romadhon Romadhon
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 14, No 2 (2019): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Ekstrak selulosa yang berasal dari rumput laut Eucheuma cottonii dapat dijadikan sebagai bahan substitusi pembuatan kantong kertas kraft yang biasanya dibuat dari pulp kayu. Tujuan dari penelitian ini adalah untuk mengetahui kualitas kantong kertas kertas kraft dari ekstrak rumput laut E. cottonii apabila dibandingan dengan kertas kraft berstandar SNI. Rumput laut E. cottonii yang digunakan berasal dari pantai Krakal, Gunung Kidul, Jogjakarta. Pembuatan kertas kraft dilakukan dengan ekstraksi selulosa dari E. cottonii diikuti dengan pemasakkan hingga hancur, pencetakan dan pengeringan sehingga berbentuk pulp lembaran. Rancangan percobaan yang digunakan yaitu Rancangan Acak Lengkap (RAL), dengan 1 faktor yaitu konsentrasi ekstrak rumput laut E. cottonii dengan tiga taraf yang berbeda yaitu 15%, 20%, dan 25%. Parameter pengujian yang dilakukan adalah ketahanan tarik, ketahanan sobek, daya regang dan derajat kecerahan (CIELAB). Data parametrik yang didapatkan diuji dengan sidik ragam (P<5%), dilanjutkan dengan uji Beda Nyata Jujur (BNJ) untuk melihat perlakuan yang berbeda. Hasil yang didapatkan pada uji ketahanan tarik pada konsentrasi 15%, 20% dan 25% berturut - turut, yaitu 1,80 ± 0,22 kN/m; 5,54 ± 0,42 kN/m dan 7,33 ± 1,28 kN/m, ketahanan sobek 737,62 ± 91,15 mN; 2260,00 ± 173.18 mN dan 2991,90 ± 525.04 mN, daya regang : 3,86 ± 1,78%; 7,24 ± 0,83% dan 7,08 ± 2,15%, untuk uji gramatur : 70 gram; 73,09 gram dan 75,75 gram. Hasil uji perbandingan kualitas kertas kraft paper bag dari subsitusi ekstrak selulosa 20% dan 25% telah memenuhi SNI, sedangkan pada konsentrasi 15% belum memenuhi SNI. Cellulose extract from Eucheuma cottonii seaweed can be used as a substitute for making kraft paper bags. Kraft paper are usually made from wood pulp. The purpose of this study was to determine the quality of kraft paper bags from seaweed extract E. cottonii when it compared to SNI kraft paper. The E. cottonii seaweed used comes from Krakal beach, Gunung Kidul, Jogjakarta. The kraft paper was first made by extracting cellulose from E. cottonii, it was cooked, crushed, printed , dried and finally it was formed to pulp sheet. The experimental design used was Completely Randomized Design (CRD), with 1 factor concentration of seaweed extract E. cottoni with three levels concentration 15%, 20%, and 25% respectively. The test parameters performed were tensile resistance, tear resistance , tensile strength and brightness (CIELAB). Data were analysed using Anova and tested continued Honestly Significant Different test (HSD). The results obtained in the tensile resistance test at a concentration of 15%, 20% and 25% were 1.80 ± 0.22 kN / m; 5.54 ± 0.42 kN / m and 7.33 ± 1.28 kN / m, in the tear resistance test were 737.62 ± 91.15 mN; 2260.00 ± 173.18 mN and 2991.90 ± 525.04 mN, the tensile strength were 3.86 ± 1.78%; 7.24 ± 0.83% and 7.08 ± 2.15%, for successive grammar tests: 70 grams; 73.09 grams and 75.75 grams. The comparison test results of the quality of paper bag kraft paper from cellulose extract 20% and 25% have met SNI, while at a concentration of 15% have not met SNI.

SUBSTITUSI TEPUNG BUAH MANGROVE (Bruguiera gymnorrhiza) TERHADAP SIFAT FISIKA DAN KIMIA NAGET IKAN KURISI Substitution Oriental Mangrove Flour (Bruguiera gymnorrhiza) against Physical and Chemical Characteristic of Treadfin bream Fish Nugget Nabillah Pinka Almira Dhinendra; Eko Nurcahya Dewi; Romadhon Romadhon
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 11, No 1 (2015): JURNAL SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

ABSTRAK Naget ikan menggunakan bahan pengisi tepung tapioka menghasilkan naget yang keras dan nutrisi yang rendah.Substitusi tepung buah mangrove (Bruguiera gymnorrhiza) terhadap tepung tapioka pada naget ikan diharapkan dapat membantu memperbaiki mutu naget ikan. Penelitian ini bertujuan mengetahui formulasi terbaik dalam pembuatan naget ikan Kurisi dengan substitusi tepung buah mangrove dan mengetahui pengaruh substitusi tepung buah mangrove pada naget ikan terhadap sifat fisika dan kimia meliputi kekerasan, uji gigit, uji organoleptik, kadar air, protein, lemak, dan karbohidrat. Hasil penelitian menunjukkan naget ikan dengan substitusi tepung mangrove memberikan perbedaan yang nyata (p< 0,05) terhadap seluruh parameter uji kecuali kadar air. Naget ikan Kurisi dengan substitusi tepung mangrove 50% : 50% merupakan produk yang terbaik dengan kriteria mutu: kekerasan (1105,79 g.f); uji gigit 7,13; kadar air 43,53%; protein 21,46%; karbohidrat 4,49; dan lemak 3,35%. Produk tersebut memenuhi kriteria mutu naget ikan yang setara dengannaget ikan komersial. Kata kunci : Tepung Mangrove, Substitusi,Naget, Ikan kurisi ABSTRACT Fish nugget using tapioca flour fillers produce hard and low nutrient of nugget. Substitution of Oriental Mangrove flour (Bruguiera gymnorrhiza) to tapioca flour in fish nugget expected to improve quality of nugget.The purpose of this research was to find out the best formation in the Treadfin bream fish nugget with Oriental Mangrove flour substitution and determine the effect of Oriental Mangrove floursubstitution on fish nuggets against physical and chemical characteritic include hardness, bite test, organoleptic test, moisture, protein fat, and carbohydrate content.The results showed that the fish nugget with the substitution of mangrove flour gave a significant difference (p<0,05) for all parameters except moisture content. Treadfin bream fish nugget with mangrove flour substitution 50%: 50% was the best product with quality criteria: hardness (1105.79 gf); bite test of 7.13; moisture content of 43.53%; protein content of 21.46%; carbohydrate content of 4.49; and fat content of 3.35%. The best organoleptic appearance values of 8.13; the smell of 8.07; taste of 8.33; texture of 7.2. The product found fulfills the criteria almost equivalent to a commercial fish nugget product. Keywords : Mangrove flour, Substitution, Nugget, Treadfin bream Fish

AKTIVITAS SENYAWA BIOAKTIF SELADA LAUT (Ulva lactuca) SEBAGAI ANTIOKSIDAN PADA MINYAK IKAN The Activity of Bioactive Compounds from Sea Lettuce (Ulva lactuca) as Antioxidant in Fish Oil Basyrowi Arbi; Widodo Farid Ma’ruf; Romadhon Romadhon
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 12, No 1 (2016): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Minyak ikan adalah produk perikanan yang mempunyai asam lemak tak jenuh tinggi yang rentan akan oksidasi. Penghambatan oksidasi dilakukan dengan penambahan antioksidan pada minyak. Penggunaan bahan alami sebagai antioksidan dari U. lactuca mampu menghambat oksidasi tersebut. Tujuan penelitian ini adalah untuk mengetahui efektifitas antioksidan selada laut (U. lactuca) dalam menghambat oksidasi. Materi yang digunakan dalam penelitian ini adalah ekstrak U. lactuca, dan minyak ikan. Metode penelitian yang digunakan adalah experimental laboratories dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial yaitu faktor konsentrasi ekstrak U. lactuca (0%; 0,1%; 0,2% dan 0,3%) dan faktor lama penyimpanan (hari ke-0, hari ke-5 dan hari ke-10). Data peroxide value (PV) dan thiobarbituric acid (TBA) dianalisis menggunakan uji ANOVA, dilakukan uji lanjut Beda Nyata Jujur (BNJ), jika ada interaksi perlakuan. Hasil penelitian pendahuluan didapatkan rendemen ekstrak U. lactuca dengan pelarut etanol 96% sebesar 13,549%, nilai fenol 4,59%, flavonoid 0,59% dan aktivitas antioksidan IC50 sebesar 60,975 ppm (kuat). Hasil uji asam lemak pada minyak ikan dengan GC-MS menunjukkan kandungan asam lemak yang paling banyak adalah asam lemak tak jenuh (asam linoleat (omega -6) dan (omega-3)). Hasil penelitian utama didapatkan nilai PV berkisar antara 20,141 sampai 38,196 mEq/kg, dan nilai TBA berkisar antara 10,794 sampai 32,592 mg malonaldehid/kg pada hari ke-0. Berdasarkan hasil penelitian menunjukkan bahwa adanya interaksi antara konsentrasi ekstrak U. lactuca dan lama penyimpanan berpengaruh nyata (P<0,05). Ekstrak U. lactuca 0,2% menghasilkan angka peroksida terendah yaitu 25,606±0,116 mEq/kg, dan 0,1% menghasilkan angka TBA terendah yaitu 26,802 ±0,309 malonaldehide/kg pada hari ke-10. Fish oil is a fishery product that contains high amount of unsaturated fatty acids, which was easily oxidated. This oxidation process can be inhibited by adding antioxidants. The use of natural antioxidants from U. lactuca known can inhibits the oxidation. The aim of this research was examinated the effectiveness of antioxidants from sea lettuce (U. lactuca) in inhibiting oxidation. Materials used in this research were U. lactuca extract, and fish oil. The methods used are experimental laboratories, and analyzed using Completely Randomized Design (CRD) factorial pattern is divided by a factor of U. lactuca extract concentrations (0%, 0.1%, 0.2% and 0.3%) and factor storage time (days 0, day 5 and day 10). The peroxide value (PV) and thiobarbituric acid (TBA) were analyzed using ANOVA test, then further carried test Honestly Significant Difference (HSD), a treatment interaction. Preliminary results obtained were the yield of U. lactuca extract with 96% ethanol was 13.549%, the phenol content was 4.59%, flavonoids was 0.59%, and the antioxidant activity of IC50 was 60.975 ppm (strong). The results analyzing of fatty acids in fish oil by GC-MS showed that the fatty acid content is at most unsaturated fatty acids. The main research results were PV values obtained were range from 20.141 to 38.196 mEq/kg, and TBA values were ranged from 10.794 to 32.592 mg/kg. Based on the research results show that the interaction between U. lactuca extract concentration and storage time significantly (P<0,05) . The result of 0,2% U. lactuca exctract contain peroxide value 25,606±0,116 mEq/kg, and 0,1 % exctract containt TBA value 26,802±0,309 malonaldehide/kg in the tenth day.

KARAKTERISTIK HIDROLISAT PROTEIN IKAN BANDENG (Chanos chanos Forsk) DENGAN KONSENTRASI ENZIM BROMELIN YANG BERBEDA Caracteristic of Milkfish (Chanos chanos Forsk) Protein Hydrolysate as effect of Different Bromelin Enzyme Concentration Ima Wijayanti; Romadhon Romadhon; Laras Rianingsih
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 11, No 2 (2016): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Ikan Bandeng berpotensi menjadi bahan baku hidrolisat protein ikan karena kandungan protein tinggi dan potensi produksi cukup melimpah. Enzim Bromelin merupakan salah satu enzim protease yang dapat membantu dalam mempercepat reaksi hidrolisa protein. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi enzim bromelin terhadap kualitas hidrolisat protein Ikan Bandeng (Chanos chanos Forks) segar. Rancangan percobaan yang digunakan pada penelitian ini adalah rancangan acak lengkap dengan perlakuan konsentrasi enzim yang berbeda (4%, 5% dan 6%). Parameter yang diamati adalah nilai kadar protein, lemak, air, karbohidrat, serat kasar dan rendemen. Konsenterasi enzim bromelin berpengaruh nyata pada nilai kadar protein, lemak, air, abu, serat kasar dan rendemen (P<0,05), tetapi tidak berpengaruh nyata pada kadar karbohidrat (P>0,05). Kondisi optimum untuk menghidrolisis daging Ikan Bandeng menjadi hidrolisat protein adalah konsentrasi enzim bromelin 6% dengan waktu hidrolisis selama 6 jam. Kata kunci: Ikan Bandeng (Chanos chanos), hidrolisat protein ikan, enzim bromelin ABSTRACT Milkfish is potentially become the raw material of fish protein hydrolyzate because of the high protein content and relatively abundant production. Bromelin is a protease enzyme that can help on improving protein hydrolyzate quality. This research aimed to determine the effect of bromelain enzyme concentration on the quality of the protein hydrolyzate of milkfish (Chanos chanos Forsk) fresh. The experimental design used in this study was completely randomized design with different concentrations of the enzyme (4%, 5% and 6%) as a treatment. The parameters measured were the contents of protein, fat, water, carbohydrates, crude fiber and yield. The concentration of enzyme bromelin significant effect on contents of protein, fat, water, ash, crude fiber and yield (P<0,05), but no effect on carbohydrates content (P>0,05). The optimum conditions to hydrolyze the milkfish meat into a protein hydrolyzate used 6% bromelin enzyme at the time of hydrolysis for 6 hours. Keywords: Milkfish (Chanos chanos), fish protein hydrolisate, bromelin enzym

ANALISIS SUSUT BOBOT PENGUKUSAN DAN RENDEMEN PENGUPASAN RAJUNGAN BERUKURAN BERBEDA DAN RAJUNGAN BERTELUR Analysis of Weight Lost due to Streaming and Skinning of Crabs with Different Size and Eggs Laying Slamet Suharto; Romadhon Romadhon; Sri Redjeki
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 12, No 1 (2016): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Industri pengalengan rajungan pasturisasi melalui beberapa tahap utama yaitu pengukusan, pengupasan dan pengalengan. Rajungan yang dikukus akan mengalami susut bobot dan ketikan dikupas menghasilkan rendemen daging dalam jumlah dan komposisi tertentu. Penelitian untuk mengetahui susut bobot selama pengukusan rajungan, rendemen, dan komposisi jenis daging serta proses pengupasan pada rajungan yang berbeda ukuran dan rajungan bertelur. Rajungan berukuran kecil (lebar karapas <10 cm); rajungan besar (lebar karapas >10 cm) dan rajungan bertelur dikukus selama 30 menit pada suhu 80-90 oC, didiamkan 60 menit sampai suhunya menyesuaikan ruang, dikupas dan dipisahkan daging jumbo, reguler dan claw meat. Diperoleh susut selama dikukus sebesar 19,3%, susut pendinginan 15,9%, dan susut total 32,2%. Rerata rendemen pengupasan 37,6%, terdiri dari : daging jumbo (21,5%); daging regular (51,9%) dan daging claw meat (29,4%). Rendemen rajungan besar 42,1% jumbo 31,5%; regular 34,3%; dan claw meat 34,2%. Sedangkan rajungan bertelur rendemen daging 30,7% terdiri dari jumbo 22,4%; regular 25,8%; claw meat 15,2%. telur 36,7%. Pengukusan mengakibatkan penyusutan bobot pada rajungan utuh. Rajungan jantan mengalami penyusutan yang lebih tinggi dari rajungan betina yang tidak bertelur.Ukuran rajungan tidak mempengaruhi besarnya penyusutan. Rendemen daging rajungan besar paling tinggi dibandingkan rajungan kecil dan rajungan bertelur. Daging jumbo dihasilkan dan memiliki nilai harga paling tinggi pada rajungan besar. Pasteurized crab canning industry through several major stages, namely steaming, peeling and canning. Steamed food ingredients will experience on weight loss which result in the meat yield in the amount and specific composition. The research was aimed to obtain the weight loss during steaming crab, meat yield and species composition of the process of peeling the crabs, on different sizes and crab spawn. Small crabs (carapace width <10cm); big crab (carapace width > 10cm) and crab spawn steamed for 30 minutes at a temperature of 80-90oC, cooled for 60 minutes according to the room temperature, peeled and separated of meat jumbo, regular and claw meat. The result showed the first shrinkage obtained during steamed at 19.3%, the shrinkage cooling 15.9% and the total shrinkage at 32.2%. The average of peeling yield of 37.6%, compositing by jumbo meat (21.5%), regular meat (51.9%) and claw meat (29.4%). The yield of jumbo meat 31.5% ; regular 34,3%; and claw meat 34.2%. While spawn crab meat yield of 30.7% consisted of jumbo 22.4%; Regular 25.8%; claw meat 15.2% and eggs around 36.7%. Steaming resulted in depreciation weights on Rajungan intact. Crab males experienced higher depreciation compare to crab females which do not have eggs inside. Crab size does not affect the amount of depreciation. The yield of big crab meat was highest than small crabs and crab spawn. Jumbo meat is produced and has the highest price on the value of big crabs

PENGARUH PERBEDAAN KONSENTRASI EKSTRAK Sargassum sp. DAN LAMA PENYIMPANAN TERHADAP OKSIDASI LEMAK PADA FILLET IKAN PATIN (Pangasius sp.) (The Effect of Different Concentrations Extract Sargassum sp. and Storage Time of Lipid Oxidation at Catfish (Pangasius sp.)) Fatin Hidayati; Y.S. Darmanto; Romadhon Romadhon
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 12, No 2 (2017): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Ikan patin merupakan ikan air tawar yang mengandung lemak dan protein tinggi sehingga apabila dilakukan penyimpanan rentan terjadi oksidasi yang mengakibatkan ketengikan. Sargassum sp. dengan kandungan fenol dan flavonoid mampu menghambat terjadinya oksidasi pada fillet ikan patin. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan ekstrak Sargassum sp. dan lama penyimpanan dalam menghambat terjadinya oksidasi pada fillet ikan patin. Materi yang digunakan dalam penelitian ini adalah ekstrak Sargassum sp. dan fillet ikan patin. Metode penelitian yang digunakan adalah experimental laboratories dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor yaitu konsentrasi ekstrak Sargassum sp. (0%, 1%, 1,5% dan 2%) dan lama penyimpanan (hari ke-0, hari ke-2, hari ke-4, dan hari ke-6. Hasil penelitian menunjukkan bahwa perbedaan penambahan konsentrasi ekstrak Sargassum sp. dan lama penyimpanan memberikan pengaruh nyata terhadap nilai PV, nilai TBA, kadar lemak, kadar protein, kadar air serta organoleptik (P<0,05). Hasil penelitian tahap I didapatkan rendemen Sargassum sp. dengan pelarut etanol 96% sebesar 1,39%, kandungan fenol 1,813%, flavonoid 0,278% dan aktivitas antioksidan dengan Ic 50 sebesar 99,1659 ppm (kuat). Hasil penelitian tahap II didapatkan nilai PV berkisar antara 2,03–19,82 meq/kg, nilai TBA 0,63–6,72 mg.mal/kg. Konsentrasi 1,5% merupakan konsentrasi terbaik ekstrak Sargassum sp. dalam menghambat oksidasi lemak pada fillet ikan patin selama penyimpanan. Catfish is a freshwater fish that contain high fat and protein so that if its stored it will susceptible to oxidation process which leads to rancidity. Sargassum sp. with its phenolic and flavonoid content are able to inhibit the oxidation process in catfish fillet. This research was aimed to know the effects of different concentrations of Sargassum sp. extracts and storage time in inhibiting the oxidation process in catfish fillet. The materials used in this research were Sargassum sp. extracts and catfish fillet. This research was using experimental laboratories research method with factorial Completely Randomized Research Design (CRD) of 2 factors which were concentrations of Sargassum sp. extracts (0%, 1%, 1.5%, and 2%) and storage time (0 day, 2 days, 4 days, and 6 days). The results showed that the adding of different concentrations of Sargassum sp. extracts and storage time gave significant effect to the PV value, TBA value, fat content, protein content, moisture content, as well as organoleptic point (P < 0.05). The results obtained from stage I research were the yields of Sargassum sp. with ethanol 96% solvent was 1.39%, phenol content was 1.813%, flavonoid was 0.278%, and antioxidant activity was 99.1659 ppm (categorized as strong antioxidant). The results obtained from stage II research were the PV value were ranged from 2.03 to 19.82 meq/kg, TBA value were ranged from 0.63 to 6.72 mg.mal/kg. The 1.5% concentration was the best concentration of Sargassum sp. extracts in inhibiting the lipid oxidation of catfish fillet during storage.

CHARACTERISTIC OF BLUE SWIM CRAB MUSTARD (Portunus Pelagicus) PROTEIN HYDROLYSATE WITH DIFFERENT PAPAIN ENZYME CONCENTRATIONS Nur Fadilah; Eko Nurcahya Dewi; Romadhon Romadhon; Lukita Purnamayati
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 17, No 3 (2021): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijfst.17.3.%p

Mustard is a waste contain protein produced from the shell stripping process of blue swimming crab. It has a great potential to be processed as protein hydrolysate. Papain enzyme could be a hydrolysis agent due to its specific function and didn’t cause protein damage. The liquid product of the mustard hydrolysate protein requires a drying process to become a powder product. The drying process method is known as foam-mat drying. The research aims to determine the effect of papain enzyme addition on the characteristics of mustard protein hydrolysate from blue swimming crab and the best enzyme concentration. The research method was used a completely randomized design (CRD) with different enzyme concentration treatments (0%, 5%, 7.5% and 10%). The data obtained were tested using ANOVA test, in order to determine differences between treatment a Honestly Significant Difference (HSD) test were applied. The results showed that the addition of different papain enzyme concentrations had a significantly different effect (P<5%) on all test parameters (yield, hydrolysis degree, protein content, moisture content, fat content, ash content, protein digestibility, and amino acid profile). Based on the results of the study, the best mustard hydrolysate protein were the addition of 10% papain enzyme concentration with a yield value of 19.14±0.29%, hydrolysis degrees of 40.19±0.24%, protein content 49.21±0.83% (dw), the moisture content 7.20±0.20%, fat content 1.49±0.29%, ash content 7.22±0.20%, protein digestibility 88.35% and the highest amino acid level was glutamic acid (3.746%).

Effect of Carrageenan Addition to the Edible Characteristics of Tilapia Skin Gelatin Film (Oreochromis niloticus) Anjar Setyaji; Ima Wijayanti; Romadhon Romadhon
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 2, No 2 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v2i2.3133

Gelatin of skin tilapia (Oreochromis niloticus) has the potential as an edible film but has weaknesses due to the hydrophilic so that the value of the water vapor transmission rate is high. The addition of carrageenan combined with palmitic acid is used to improve the characteristics of edible films modified bythe polymer network so that it can act as cross linking which is expected to reduce the rate of water vapor transmission rate edible film. indigo and get the best carrageenan concentration edible film seen from the value of the water vapor transmission rate. The ingredients used are tilapia skin gelatin, carrageenan and palmitic acid. The research method used was experimental laboratories with completely randomized design (CRD) experimental design. Parameters observed were thickness test, solubility, tensile strength, percent elongation and water vapor transmission rate. Data were analyzed using variance analysis (ANOVA). To find out the differences between treatments, the data was tested by HSD further tests. The results showed that the difference in carrageenan concentration significantly affected (P<0,05) the thickness value, tensile strength, percent elongation, solubility and water vapor transmission rate. Addition of carrageenan 0.8% was the best result which has a tensile strength of 4.209 ± 0.241 MPa, elongation percent 16.332 ± 1.019%, solubility of 65.911 ± 2.930% and water vapor transmission rate of 7.792 ± 0.376 g / m2. Hour. Testing of tensile strength in 0,8% carrageenan film showed that the film matrix binds so that the film was not easily broken compared to the control. The low water vapor transmission rate in the 0.8% carrageenan addition edible film sample showed the formation of cross linking between gelatin and carrageenan protein molecules.

Co-Authors - Sumardianto A Nova Zulfahmi A Suhaeli Fahmi Abidin, Habibah Agus Sabdono Agus Triyanto Aisyah Ayu Hidayati, Aisyah Ayu Anjar Setyaji apri dwi anggo Apri Dwi Anggo Aryandi Faddilah Nurwin Aslan Aslan, Aslan Aulia Nissa Rifani, Aulia Nissa Badarussyamsi, Badarussyamsi Basyrowi Arbi Bhala, Dolorestin Monika Cancerizky Trigutomo Radityo Choirul Anam AM Diponegoro Danuar Adi Nugroho Darmanto, Y.S Desya Anjani Hardjata Diah Putri Herawati Diah Rosita, Pramita Dianita Cahyaningrum, Dianita Dinaryadi, Rico Djoko Rahardjo Edy Gardjito, Edy Ege, Emanuel Budi Eko Nurcahya Dewi Eko Nurcahya Dewi Eko Nurcahya Dewi Eko Nurcahya Dewi Eko Nurcahya Dewi Eko Nurcahya Dewi Elistia, Elistia Fadhil, M. Fara Sabilla Ulfa Fatin Hidayati Frisilia Nadhira Rimadhini Fronthea Swastawati Gerda Vernia Bali Ulina, Gerda Vernia Bali Gobai, Yulian Hartantyo, Sugeng Dwi Hasan Asari Hauzan Arifin, Muhammad Herbowo, Muhammad Seno Hidayati, Fatin Hilda Rizkyah Fauzy, Hilda Rizkyah Ima Wijayanti Indriani , Noor Desyta Insani Artati Zendrato Ismi Lailani Syarafina Iswahyudi , Didik Iswahyudi, Didik Jevika Dwitasari Rochminta Kukuh Widijatmoko, Engelbertus Laras Guntur Santika Laras Rianingsih Lukita Purnamayati Luthfiyatul Habibah Nurlisa Ma'ruf, Widodo Farid Magdalena Januasni Jati Martins Manik, Gheta Olivia Marita Dwi Romawati Maulina Tiara Megawati Meisya Asri Widiyanti Mohamad Syahri Muhammad Luthfi Fadhli Mujiwati, Yuniar Mukhlis Fathurrohman Mukti Nur Hamidah Muryaning Charimah, Intan Muthomimah, Muthomimah Nabillah Pinka Almira Dhinendra Nangus, Yasinta Minoya Sari Ngatmin Novita Dinny Pratiwi, Novita Dinny Novita Nur Wahyuni Novy Yuliyanti Nur Fadilah Nurbani Yusuf Prasetyo Wibowo, Arif Prastika Anadia Putri Puguh Udiarta Putri Mudianingrum, Tasya Putri, Sefti Maulana Putut Har Riyadi Ramadhanti, Bella Widya Refki Saputra, Refki Retno Ayu Kurniasih Rifki Prayoga Aditia Rofi Rifki Ghazali Rose Fitria Lutfiana Ryan Ariefta Said Nabil Amanullah Sarwono Azmi Syahbuddin Sebastian Margino Selamet Suharto Selamet Suharto Septian, Rizky Bagus Setyo Adi Nugroho Shara Harumarani, Shara Sholehah, Meivi Marâ€™atus Siswanto, Arik Siti Khamidah Siti Nur Chotimah SITI RACHMAWATI Sitompul, Ryan Slamet Suharto, Slamet Sofinadya, Diba Sony Susanto Sri Redjeki Subagiyo Subagiyo Subagyo Subagyo Susanti Susanti Suseno, Bella Nindita Maharani Suwarno Suwarno Syarifah Mumtazah Titi Surti Toyib, Ahmad Tri Winarni Agustini Tutuk Salimah, Tutuk Ulfah Amalia Ulfah Amalia Utari, Kurnia Suci Tri Viola Niraputri Wajiadmoko, Engelbertus Kukuh Widijatmoko , Engelbertus Kukuh Widijatmoko, Engelbertus Kukuh Widodo Farid Ma’ruf y S Darmanto Y.S. Darmanto Y.S. Darmanto YS Darmanto Yudhomenggolo Sastro Darmanto Yudhomenggolo Sastro Darmanto Yulius Rustan Effendi Zuhriyah, Luluk Masruroh

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