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All Journal Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Perikanan dan Kelautan Jurnal Konseling dan Pendidikan Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan REZ PUBLICA Jurnal Teknik JURNAL PENDIDIKAN TAMBUSAI JATI (Jurnal Mahasiswa Teknik Informatika) Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Jurnal Abdi Insani Budimas : Jurnal Pengabdian Masyarakat Journal of Marine and Coastal Science Journal of Rural and Urban Community Empowerment Media Akuatika: Jurnal Ilmiah Jurusan Budidaya Perairan CEMERLANG :Jurnal Manajemen dan Ekonomi Bisnis Eduvest - Journal of Universal Studies Sintaks: Jurnal Bahasa dan Sastra Indonesia Journal of Social Knowledge Education (JSKE) Prosiding Seminar Nasional Rekayasa dan Teknologi (TAU SNAR- TEK) Jurnal Perikanan dan Kelautan Jurnal Perikanan Computer & Science Industrial Engineering Journal
Eka Saputra
Program Studi Akuakultur Fakultas Pertanian Universitas Sriwijaya
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Journal : Journal of Marine and Coastal Science

 1 
Effect of Glucose Addition on Physical Characteristics of Edible Film from Kappa-Carrageenan Using Sorbitol Plasticizer Bestari, Nadia Gita; Saputra, Eka; Yuli Pujiastuti, Dwi
Journal of Marine and Coastal Science Vol. 13 No. 3 (2024): SEPTEMBER
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v13i3.31279

Abstract

The development of increasingly advanced food technology has resulted in various new food product innovations, one example of which is edible film. Edible films can be made from polysaccharides such as kappa carrageenan with the addition of sorbitol and glucose plasticizers to improve their physical characteristics. This research aims to determine the effect of adding glucose on the physical properties of edible film from kappa carrageenan and sorbitol plasticizer. The research carried out was experimental using a Completely Randomized Design (CRD) with four treatments and five replications. Treatment consisted of glucose concentrations of 0%, 0.5%, 1%, and 1.5%. Data analysis used ANOVA, then continued with the DMRT test. The research results prove that glucose has a significant effect (p<0.05) on the physical characteristics of edible film. Optimal results were found at a glucose concentration of 0.5%, with a thickness value of 0.0972 mm, water vapor transmission rate of 3.319 g/m2/day, tensile strength of 3.2648 MPa, and elongation of 22.34%.
The Effect of Adding Different Amounts of Turmeric (Curcuma domestica) on The Consumer Acceptance Level of Milkfish (Chanos chanos) Amplang aulia, nabila; Andriyono, Sapto; saputra, eka
Journal of Marine and Coastal Science Vol. 12 No. 1 (2023): FEBRUARY
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v12i1.42588

Abstract

Turmeric as a natural dye contains curcuminoids which are beneficial for the body and have the potential to be applied in food stuffs such as in amplang. Milkfish amplang (Chanos chanos) is a snack made from typical Indonesian fish which is quite popular in society. This study used experimental laboratory research methods which aimed to determine the effect of adding the amount of turmeric (Curcuma domestica) on the level of consumer acceptance of the chemical and organoleptic characteristics of milkfish amplang. The design used was a completely randomized design (CRD) with one factor, namely the addition of turmeric to the production of milkfish amplang consisting of four treatments and three repetitions. The results showed that there was a significant difference between the treatments (p<0.05), the highest nutritional value was found in milkfish amplang with the addition of 0.5 g of turmeric with an average value of water content (2.64%), ash content (1.75%), protein content (10.54%), fat content (7.51%), and carbohydrate content (77.53%). Organoleptic test results showed that the best treatment was the addition of 0.5 g turmeric with average values for color (8.60), smell (8.40), taste (8.53), and texture (8.80).
Effect of Sugar Concentration on Physical and Chemical Characteristics of Kombucha Seaweed (Gracilaria verrucosa) Gustishio, Averio; Monica Sahidu, Adriana; saputra, eka
Journal of Marine and Coastal Science Vol. 12 No. 1 (2023): FEBRUARY
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v12i1.42618

Abstract

Seaweed has been identified to increase endurance, anti-cancer, prevent premature aging, maintain skin smoothness. The potential for developing kombucha tea is very large in Indonesia, because until now there is no industry that produces and sells kombucha tea widely. Kombucha is an herbal product in the form of a drink which is the result of a symbiosis of bacteria and yeast containing a number of vitamins, minerals, enzymes, and organic acids. Kombucha tea is also beneficial for health, namely as an antioxidant, antibacterial, improving intestinal microflora, increasing body resistance and lowering blood pressure. The purpose of this study was to determine the effect of sugar concentration on the physical and chemical characteristics of Gracilaria verrucosa seaweed kombucha tea. The study was carried out using a one factorial completely randomized design. The treatment of sugar concentration was 9%, 10%, 11% and 12%. The results showed that with the addition of the higher sugar concentration, the higher the viscosity and alcohol content, while the pH value and vitamin C content were inversely proportional to the added sugar concentration.The optimal treatment was found at a sugar concentration of 9% because it had viscosity and pH values that were not much different from P0 as comparison data, and had the highest vitamin C content and the lowest alcohol content.
Bacteria Detection Salmonella sp. in Fish Meatball Products Sold in Some Traditional Markets in Surabaya Permata Jelita, Chelsea; Mahasri, Gunanti; saputra, Eka
Journal of Marine and Coastal Science Vol. 12 No. 2 (2023): JUNE
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v12i2.44921

Abstract

Fish meatballs are processed fishery products that use minced fish meat or surimi of at least 40% mixed with flour, and other ingredients if needed, which undergo formation and cooking. In general, fish meat used is for example snapper, grouper and mackerel. This study aims to determine the detection of Salmonella sp. bacteria, fish balls sold in several traditional markets in the city of Surabaya and the calculation of Total Plate Count of processed fish balls circulating in several traditional markets in Surabaya. The research method used is a direct survey for sampling. The sampling location of fish balls was done intentionally or purposive sampling method. Analysis of the data to determine the Total Plate Count of Salmonella sp. bacteria in fish balls in several traditional markets in Surabaya, which is displayedin tabular form. The results showed that the detection of Salmonella sp. bacteria was positive in two samples out of a total of 10 samples. The results of the Total Plate Count (TPC) test for Salmonella sp. in the two different samples in the same area of West Surabaya, it was 2x105 CFU/gr for the first sample and 1x103 CFU/gr for the second sample.
Effect of Iota Carrageenan Addition on Physical, Chemical, and Hedonic Properties of Dumpling (Siomay) Skin Widyaningrum, Ratna; Saputra, Eka; Sulmartiwi, Laksmi
Journal of Marine and Coastal Science Vol. 13 No. 2 (2024): JUNE
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v13i2.49916

Abstract

Dumpling skin is a processed food that is commonly used as a wrapper in the process of making dumplings or other processed foods. Generally, dumpling skins that are sold in the market are easily torn when processed. On the other hand, carrageenan has been widely used in the food industry as an emulsifier and gelling agent. This study aims to determine the effect of adding carrageenan to the physical, chemical and hedonic properties of siomay dumpling skin. This study used an experimental method and a completely randomized design (CRD) with four treatments and five replications. The results showed that the P0 treatment (without carrageenan) had the best hardness (4247%), springiness (12.03%), gumminess (3.85%), chewiness (3.33%), resilience (2.05%) compared to treat with the addition of carrageenan. Meanwhile, the best viscosity in P3 (addition of 70 g carrageenan) was 38.77%, and cohesiveness in treatment P2 (50 g carrageenan) was 0.94%). The treatment without the addition of carrageenan (P0) had a water content of 27.48%, carbohydrates (63.8%), and fiber 0.52%. Treatment P3 (carrageenan 70 g) had a protein content of 5.77% and fat of 1.35%. Meanwhile, treatment P1 (30 g carrageenan) had an ash content of 2.16%. The results of hedonic analysis showed that treatment P2 (50 g carrageenan) had the best appearance value of 6.25. The best aroma and taste in the treatment without the addition of carrageenan were 6.16 and 6.07 respectively. Meanwhile, the best texture of 6.14 was found in treatments P1 (30 g carrageenan) and P2 (50 g carrageenan).
Characteristics and Shelf Life of Pedada Fruit Leather (Sonneratia caseolaris) With the Addition of Sorbitol and Kappaphycus alvarezii Iftitah, Khairaniyatul; Saputra, Eka; Yuli Pujiastuti, Dwi
Journal of Marine and Coastal Science Vol. 14 No. 1 (2025): FEBRUARY
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Fruit leather is a traditional product from Turkey. Kappaphycus alvarezii and sorbitol in making fruit leather are needed to maintain the texture of the product during storage. Sorbitol has a hydrophilic -OH group that is able to bind water (humectant) andK. alvarezii can improve texture and the quality of fruit leather. This study was conducted to determine the effect of sorbitol andK. alvarezii addition on fruit leather characteristics and shelf life of pedada fruit leather products. This study used five treatments and three repetitions. The research parameters include the number of bacterial colonies using the Total Plate Count (TPC) method, nutritional content test, and organoleptic (sensory) test. Data analysis in this study used ANOVA one factor and Duncan's Multiple Range Test (DMRT) for quantitative data and Kruskal-Wallis test for qualitative data. The results showed that the samples with the number of bacterial colonies that met SNI 7388-2009 standards were only samples before treatment, 1 week, 2 weeks and 3 weeks of storage. The moisture content of each treatment met the standard of <25%. The results of panelist assessment showed that the shelf life of fruit leather products did not significantly affect (p>0.05) the organoleptic test aspects tested such as appearance, aroma, taste, and texture.
Co-Authors Abd. Rasyid Syamsuri Abdillah, Annur Ahadi Afrizal Tanjung Akbar Kurniawan, Iqbal Al Ghifari, Muhammad Ikhwan Ali Ali Amanda Istianah Mutiawati Ambarwati, Dewi Ardiah Juita Arief Rachman. B Aulia, Nabila Azmi Zaky, Muhammad Bestari, Nadia Gita DARMAWAN SETIA BUDI Dessy Yoswaty Dũng, Trần Ngọc Dwi Retna Kumalaningrum Dwi Yuli Pujiastuti Elwan, La Ode Muhammad Fadrizal Lubis Fairuzalfa, Najma Fadila Fasya, Arif Habib Fiki Harjuni Firdaus, Aji Akbar Fitri April Yanti, Fitri April Gunanti Mahasri Gustishio, Averio Hartati, Puji Henry Anggoro Djohan Husnul Yaqin Harahap, Husnul Yaqin Iftitah, Khairaniyatul Jodi Pratama, Muhammad Ken Ditha Tania Kenconojati, Hapsari Kurnia Sari, Winda Kurniawan Fazri Lagandhy, Langga Langga Langadhy Maharani, Rossa Maulana, Muhammad Hilmy Monica Sahidu, Adriana Muhaimin Hamzah Muhamad Latiful Khobir, Muhamad Latiful Mutiara Alkayakni Harahap N. Juni Triastuti Nisa , Humairoh Tazkiyatun Novrida, Alya Shaka Oka Mahendra, M Pangestu, Chandra Trisna Pardede, Maria Agustina Parianta, Arbi Permata Jelita, Chelsea Prayogo, Prayogo Pujianto, Dian Rahmat Fauzi Ramadi Ramadi, Ramadi Rambat Nur Sasongko Ratna Widyaningrum Rita Rita, Rita Rizka Mumtaz, Fadia Rochma, Shinta Ainur Sapto Andriyono Shofian Nanda Adiprayoga Siburian, Juliana Pebrina Suciyono, Suciyono Sudarwan Danim Susanta, Agus Susi Yusrianti, Susi Syafruddin Nasution Tambunan, Fitri Rahmayani Tirta Anugerah Wardana, Rendy Wikrama Wellem H. Muskita Winayati Yensy, Nurul Astuty Yeski Putri Utami Yuli Pujiastuti, Dwi