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Pengaruh pengulangan pengapuran dengan kapur tohor (CaO) terhadap kualitas fisik kulit pari tersamak Rahmat, Aidil; Sahubawa, Latif; Yusuf, Iwan
Majalah Kulit, Karet, dan Plastik Vol 24, No 1 (2008): Majalah Kulit, Karet, dan Plastik
Publisher : Center for Leather, Rubber, and Plastic Ministry of Industry, Indonesia

The objective of this research was to know the influence of reliming on physical properties of tanned stingray skin. The research used randomized completely block design with three treatments. The treatment consisted of: liming once (PI), liming twice (P2), and liming three times (P3). Quality parameters analyzed were tensile strength (%), elongation at break (kg/cm2), and skin suffocation organoleptically. The data were analyzed by analysis of variance methods and subsequently by Least Significant Differences Test, Î±. 0,05. The results showed that elongation at break tanned stingray skin of P1, P2, and P3 respectively were 26.5, 30.0, and 32.0%. Result analysis of tensile strength tanned stingray skin of treatment P1, P2, and P3 respectively were 238,04 ; 259,53 : and 270,89 kg/cm2. The result analysis of suffocation tanned stingray skin of treatment P1, P2, and P3 respectively were 1,78 ; 2,13 and 2,45. The P3 treatment effected the tanned stingray skin on the tensile strength, elongation at break and skin suffocation, and meet the requirement of SNI 06-6121-1999, about the quality criterion for stingray skin leather product.Key words : tanned stingray skin, reliming, CaO lime, physical propertiesÂ ABSTRAKÂ Â Â Â Â Â Â Â Â Â Â Â Tujuan penelitian adalah mengkaji pengaruh variasi pengulangan pengapuran terhadap kualitas fisik kulit ikan pari tersamak. Rancangan percobaan yang dipakai adalah Rancangan Acak Lengkap Blok (RALB) dengan pengulangan pengapuran berturut-turut 1 kali (P1), 2 kali (P2), dan 3 kali (P3). Parameter mutu kulit yang diamati yaitu kemuluran, kekuatan tarik serta kelemasan kulit secara inderawi. Data hasil pengamatan dianalisis secara statistic keragaman, dan dilanjutkan dengan uji Beda Nyata Terkecil (BNT) pada tingkat kepercayaan 95% (Î±.0,05). Hasil percobaan menunjukan bahwa kemuluran kulit pari tersamak dari pengulangan pengapuran P1,P2, dan P3 berturut-turut 238,04 ; 259,53 & 270,89 kg/cm2. Kelemasan kulit pari tersamak dari pengapuran 3 kali (P3), mampu menghasilkan kualitas kulit ikan pari tersamak dengan sifat kekuatan tarik, kemuluran, & kelemasan yang terbaik, dan memenuhi syarat mutu yabg ditetapkan dalam SNI 06-6121-1999 tentang persyaratan mutu kulit pari untuk produk barang kulit.Kata kunci : kulit pari tersamak, pengapuran, kapur CaO, sifat fisik

Pengaruh kombinasi bahan penyamak formalin dan syntan terhadap kualitas kulit ikan pari tersamak Sahubawa, Latif; Pertiwiningrum, Ambar; Pamungkas, Adityo Triarso
Majalah Kulit, Karet, dan Plastik Vol 27, No 1 (2011): Majalah Kulit, Karet, dan Plastik
Publisher : Center for Leather, Rubber, and Plastic Ministry of Industry, Indonesia

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Prospek Pengembangan Industri Kreatif Kulit Pari sebagai Pilot Project Usaha Kecil di Daerah Istimewa Yogyakarta Meida Rositasari; Latif Sahubawa; Siti Ari Budhiyanti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 1 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia 21(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Industri kreatif merupakan kegiatan usaha yang fokus pada kreasi dan inovasi. Manajemen rantai pasok adalah jaringan perusahaan-perusahaan yang bekerjasama untuk menciptakan dan menghantarkan suatu produk ke tangan pemakai akhir. Penelitian bertujuan untuk mengkaji prospek pengembangan industri kreatif kulit pari di DIY sebagai pilot project usaha kecil di Indonesia.Metode pengumpulan data yang dipakai adalah observasi lapangan, wawancara dan kuesioner. Obyek penelitian adalah En’t Stingray Product, Fanri Collection dan Pari Radja. Data hasil penelitian diolah dan dianalisis dengan metode kuantitatif dan kualitatif, selanjutnya digeneralisasisecara deskriptif. Hasil penelitian menunjukkan bahwabahan baku kulit pari tersamak 75% berasal dari supplier di Yogyakarta dan tersedia secara kontinu. Sarana dan prasarana usaha pengolahan produk cukup memadai. Produk yang dihasilkan berupa dompet pria danwanita, gantungan kunci, tas, ikat pinggang dan gelang. Jaringan pemasaran produk kulit pari En’t Stingray Product di Yogyakarta dan Jawa Tengah, Fanri Collection di Yogyakarta, Jakarta, Bandung, Surabaya, PariRadja di seluruh Indonesia, Malaysia, Singapura, Jepang dan Amerika. Kelembagaan rantai pasok produk kulit terdiri dari supplier kulit segar, supplier kulit tersamak, pengrajin, reseller, konsumen. Berdasarkan hasilanalisis kelayakan finansial, diketahui bahwa NPV En’t Stingray Product yaitu Rp 75.312;Fanri Collection Rp 2.498.023; Pari RadjaRp 4.715.503 lebih besar dari nol. Prospek pengembangan industri produk kulit pariyang mencakup rantai pasok dan kelayakan usaha memberikan dampak yang positif terhadap pengembangan dan keberlanjutan usaha.

Increased Value Added of Tuna Flakes (By-Product) from Steak Processing Through Development of Halal Commercial Food Products (Tuna Topping Spaghetti) Latif Sahubawa; Ustadi; Leni Sophia Heliana; Rosdiana
Journal of Food and Pharmaceutical Sciences Vol 9, No 2 (2021): J.Food.Pharm.Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.1911

Yellowfin tuna is one of Indonesia's main export commodities, its meat contains high protein and can be processed into a variety of commercial food products. In the processing of loin, fillet and tuna steak, ± 10% of flaked meat is produced which can be used for processing commercial products. Spaghetti is one of the commercial products that is easily processed with raw materials and additives that are cheap and easy to obtain as well as halal and thoyib. The raw materials used are tuna flakes, spaghetti noodles and seasonings. The research objective was to analyze the chemical composition of tuna flakes and tuna topping spaghetti as well as the added value and level of consumer preference. This research uses laboratory methods, the percentage of additional selling value and consumer preferences. Proximate chemical composition of tuna flakes, namely: water content (74.80 - 75.25%); protein (16.35 - 17.00%); fat (1.43 - 1.50%); minerals (5.38 - 5.45%); carbohydrates (0.65 - 0.80%). Chemical composition of tuna topping spaghetti, namely: water content (62.73 - 69.13%); protein (7.08 - 8.34%); fat (0.42 - 0.76%); minerals/ash (0.93 - 1.16%) and carbohydrates (24.41 - 25.54%). The added value of tuna flakes in the processing of tuna topping spaghetti for two packages of spaghetti noodles (18 portions) is Rp. 147,355 (80.79%). The level of consumer preference (25 panelists) towards the visual value of tuna topping spaghetti is “very like” (76.0%) and “like” (24%); smell values, namely "really like" (72.0%) and "like" (28%); the value of taste, namely "really like" (80.0%) and "like" (20%); Texture values are “really like” (80.0%) and “like” (20%) and taste values are “really like” (76.0%) and “like” (24%).

PENGARUH KONSENTRASI ASAM ASETAT DAN WAKTU EKSTRAKSI TERHADAP MUTU KOLAGEN KULIT NILA HITAMPENGARUH KONSENTRASI ASAM ASETAT DAN WAKTU EKSTRAKSI TERHADAP MUTU KOLAGEN KULIT NILA HITAM Latif Sahubawa; A.B. Naro Putra
Jurnal Teknosains Vol 1, No 1 (2011): December
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/teknosains.3987

The objective of the research was studied the effect of acetic acid concentration and extraction time on the collagen quality of black tilapia leather. Black tilapia leather processed into collagen as an alternative to increasing value-added of fisheries industry waste. Collagen of black tilapia was extracted by the treatment of acetic acid molarity, each: 0.25 M, 0.50 M, and 0.75 M (A factor) and extraction time of 16 and 48 hours (B factor). Based on the analysis of variance, is known that the interaction of those treatments (AB) didn’t significantly effect on the yield (p>0.05). Collagen extraction of tilapia leather with 0.75 M of acetic acid at 16 hours, produces the greatest yield (5.97%), with denaturation temperature is 35.75oC, and quantitative composition of glisine, alanine, and glutamic amino acids were: 5395.82 ppm (52.99%), 2979.15 ppm (22.08%), and 1684.42 ppm (7.45%). Based on the analysis of SDS-PAGE, is known that the collagen contained were α component and β component, so that collagen of tilapia leather has type I collagen.

KAJIAN SEBARAN POTENSI EKONOMI SUMBER DAYA Latif Sahubawa Nurul Khakim Musrowati Lasindrang
Jurnal Teknosains Vol 4, No 2 (2015): June
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/teknosains.7953

The objectives of research is to identify and inventory the economic potential of marine resources (fisheries and environmental services/beach tourism) and competitive commodity in the South Coast of DIY Province for investment purposes. The research method used is: a survey, the travel cost, the willingness to pay and analysis of competitive commodities. South Coast region of DIY Province which have valuable marine resources are economically important: Kulon Progo Regency (Congot and Galagah-Karangwuni Beach); Bantul (Pandansimo, Kuwaru, Depok and Parangtritis Beach); Gunungkidul (Sadeng, Wediombo, Siung, Sundak/Indrayanti, Drini, Baron, Ngerenehan, Gesing and Purwosari). The economic value of the resources of each coastal region as follows: (1) Kulon Progo Regency (fisheries = 519.817 IDR. billion and beach tourism = 0.608 IDR. billion, total 520.425 IDR. billion); (2) Bantul (fisheries = 121.455 IDR. billion and beach tourism = 2.961 IDR. billion: total 124.416 IDR. billion); (3) Gunung (fisheries = 63.957 IDR. billion and beach tourism = 6.803 IDR. billion; total 70.244 IDR. billion). The total economic value of marine resources of the South Coast of DIY Province DIY is 715.085 IDR. billion. Competitive commodity marine resources in Kulon Progo Regency Beach and Bantul is vanamme shrimp while in Gunungkidul are tuna, skipjack, tongkol, marlin, lemadang, layur, snapper, manyung and lobster.

Ekstraksi dan Karakterisasi Kolagen dari Kulit Ikan Nila Hitam (Oreochromis niloticus) A. B. Naro Putra; Latif Sahubawa; Nurfitri Ekantari
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 8, No 2 (2013): Desember 2013
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v8i2.61

Kulit ikan nila hitam (Oreochromis niloticus) dapat diekstraksi menjadi kolagen dan turunannya sebagai salah alternatif peningkatan nilai tambah limbah industri perikanan. Ekstraksi kolagen dari sampel kulit ikan nila hitam menggunakan asam asetat (metode asam) dan dipresipitasi dengan larutan garam dapur (NaCl) 0,9 M. Untuk meningkatkan optimasi isolasi kolagen (berdasarkan jumlah rendemen), kulit ikan nila hitam diekstraksi dengan 3 perlakuan konsentrasi asam asetat, masing-masing: 0,25 M; 0,50 M; dan 0,75 M pada selang waktu 16 dan 48 jam. Dari hasil pengujian diketahui bahwa perlakuan interaksi konsentrasi asam asetat dan waktu ekstraksi tidak berpengaruh nyata (p>0,05) terhadap pembentukan rendemen kolagen pada tingkat signifikansi 95%. Perlakuan asam asetat 0,75 M pada selang waktu 16 jam menghasilkan rendemen terbesar (5,96%), dengan suhu denaturasi kolagen mencapai 35,75 oC; serta komposisi asam amino: glisin 5395,82 ppm (52,99%), alanin 2979,15 ppm (22,08%), dan asam glutamat 1684,42 ppm (7,45%). Berdasarkan analisis SDS-PAGE, diketahui bahwa kolagen dari sampel kulit ikan nila hitam mengandung ikatan rantai- dan rantai- sebagai kolagen tipe-I.

Physicochemical Properties and Sensory Evaluation of Wheat-Mocaf-Based Dried Noodles Enriched with Catfish Bone Flour (Clarias sp.) Brigitta Laksmi Paramita; Latif Sahubawa; Susana Endah Ratnawati
Indonesian Food and Nutrition Progress Vol 18, No 2 (2021)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.68032

Fishbone is one of industrial waste that can be used as a calcium source. This study aims to find out the use of catfish bone flour as a calcium source in dried noodles, its effects on physicochemical and sensory evaluation of dried noodles, and the contribution of calcium-enriched dried noodles to the Indonesian Recommended Dietary Allowance (RDA) of calcium. The physicochemical properties (moisture, ash, protein, fat, carbohydrate, calcium, phosphor, water absorption, cooking loss, and extensibility) and sensory evaluation of dried noodles enriched with catfish bone flour in several variations (0%, 2%, 4%, 6%, 8%, and 10%) were investigated. Catfish bone flour significantly increased protein, fat, calcium, and phosphor content yet significantly decreased the moisture content, cooking loss, extensibility, and consumer acceptance (appearance and taste) of dried noodles. Dried noodles enriched with catfish bone flour had a calcium-phosphor ratio of 1:2 to 2:1. Dried noodles with the catfish bone flour level of 2% seemed to be the most efficient formulation with the Indonesian RDA contribution of 45.8% in serving size of 70g.

Pengaruh Komposisi Tepung Tapioka dan Daging Serpih Marlin Hitam Terhadap Karakteristik dan Tingkat Kesukaan Fish Nugget Latif Sahubawa; Siti Ari Budhiyanti; Aprianti Natia Sary
Jurnal Perikanan Universitas Gadjah Mada Vol 8, No 2 (2006)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.151

Fish nugget is a product that made from mixture of minced fish meat, tapioca powder, and condiments. This product can be frozen or saved in cold storage before fried. The objectives of this research were to utilize Black Marlin chunk meat residue in making fish nugget and to know the influences of tapioca powder addition to fish nugget’s characteristics and acceptability. This experiment used Complete Block Randomized Design with six treatments of tapioca powder addition, that consist of a1 (3%), a2 (6%), a3 (9%), a4 (12%), a5 (15%), and a6 (18%), with three repetition as block. Protein content, elasticity, and organoleptic test (color, flavor, taste, and texture) of final product were analyzed. The addition of 3%, 6%, 9%, 12%, 15% and 18% tapioca powder resulting to the reduction of protein content as much as 0%, 4.92%, 10.96%, 11.69%, 13.76% and 15.03%, respectively, and increase the elasticity to 0.51, 0.57, 0.60, 0.68, 0.76 and 0.86 N/mm, respectively. The highest acceptance value of fish nugget color, flavor, taste, and texture were 3.75 (a2), 3.63 (a5), 4.11 (a1), and 3.9 (a5), respectively, whereas the lowest were 3.49 (a6), 3.5 (a6), 3.05 (a6), and 2.98 (a1), respectively. The favorite fish nugget chosen by panelists was a2 treatment nugget with the highest total score of acceptance of 4.00.

Increased Value Added of Tuna Flakes (By-Product) from Steak Processing Through Development of Halal Commercial Food Products (Tuna Topping Spaghetti) Latif Sahubawa; Ustadi; Leni Sophia Heliana; Rosdiana
Journal of Food and Pharmaceutical Sciences Vol 9, No 2 (2021): J.Food.Pharm.Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.1911

Yellowfin tuna is one of Indonesia's main export commodities, its meat contains high protein and can be processed into a variety of commercial food products. In the processing of loin, fillet and tuna steak, ± 10% of flaked meat is produced which can be used for processing commercial products. Spaghetti is one of the commercial products that is easily processed with raw materials and additives that are cheap and easy to obtain as well as halal and thoyib. The raw materials used are tuna flakes, spaghetti noodles and seasonings. The research objective was to analyze the chemical composition of tuna flakes and tuna topping spaghetti as well as the added value and level of consumer preference. This research uses laboratory methods, the percentage of additional selling value and consumer preferences. Proximate chemical composition of tuna flakes, namely: water content (74.80 - 75.25%); protein (16.35 - 17.00%); fat (1.43 - 1.50%); minerals (5.38 - 5.45%); carbohydrates (0.65 - 0.80%). Chemical composition of tuna topping spaghetti, namely: water content (62.73 - 69.13%); protein (7.08 - 8.34%); fat (0.42 - 0.76%); minerals/ash (0.93 - 1.16%) and carbohydrates (24.41 - 25.54%). The added value of tuna flakes in the processing of tuna topping spaghetti for two packages of spaghetti noodles (18 portions) is Rp. 147,355 (80.79%). The level of consumer preference (25 panelists) towards the visual value of tuna topping spaghetti is “very like” (76.0%) and “like” (24%); smell values, namely "really like" (72.0%) and "like" (28%); the value of taste, namely "really like" (80.0%) and "like" (20%); Texture values are “really like” (80.0%) and “like” (20%) and taste values are “really like” (76.0%) and “like” (24%).

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