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All Journal Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Perikanan dan Kelautan Research Journal of Life Science Jurnal Sains dan Teknologi Pangan JFMR (Journal of Fisheries and Marine Research) Amerta Nutrition Jambura FIsh Processing Journal Jurnal Perikanan dan Kelautan
Titik Dwi Sulistiyati
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Karakteristik Organleptik Ekado Udang Vaname (Litopenaeus vannamei) dengan Fortifikasi Tepung Rumput Laut Eucheuma cottonii Sebagai Sumber Yodium Sulistiyati, Titik Dwi; Siahaan, Nehemia
JFMR (Journal of Fisheries and Marine Research) Vol. 6 No. 1 (2022): JFMR on April
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2022.006.01.9

Abstract

AbstrakEkado merupakan salah satu hasil dari produk boga, yang berasal dari negara Jepang. Salah satu usaha untuk meningkatkan gizi ekado adalah dengan fortifikasi tepung rumput laut Eucheuma cottonii. Tujuan penelitian ini adalah untuk menetapkan kadar yodium ekado udang vaname fortifikasi tepung rumput laut Eucheuma cottonii sebagai sumber yodium. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL). Hasil penelitian menunjukkan bahwa perbedaan tingkat konsentrasi fortifikasi tepung rumput laut Eucheuma cottonii memberikan pengaruh terhadap kadar yodium ekado udang vaname. Seiring dengan bertambahnya tepung rumput laut Eucheuma cottonii  yang digunakan, maka kadar yodium pada ekado udang vaname semakin meningkat dan pada tingkatan konsentrasi menunjukkan hasil yang berbeda nyata. Hasil yodium pada ekado udang vaname fortifikasi tepung rumput laut Eucheuma cottonii konsentrasi 0%, 5%, 10%, 15% secara berturut-turut adalah 0,022 mcg/100gr; 0,835 mcg/100gr; 1,294 mcg/100gr; 1,785 mcg/100gr. AbstractEkado is one of the results of boga products, which come from Japan. One of the efforts to improve nutrition is by fortification of eucheuma cottonii seaweed flour. The purpose of this study was to establish iodine levels of shrimp ekado vaname fortification seaweed flour Eucheuma cottonii as a source of iodine. The method used is Rancangan Acak Lengkap (RAL). The results showed that the difference in the concentration of fortification of Eucheuma cottonii seaweed flour influenced the iodine levels of shrimp vaname. As eucheuma cottonii seaweed flour is used, iodine levels in the shrimp vaname ekado increase and at concentration levels show noticeable different results. The result of iodine in shrimp ekado vaname fortification seaweed flour Eucheuma cottonii concentration 0%, 5%, 10%, 15% in a row is 0.022 mcg /100gr; 0.835 mcg/100gr; 1,294 mcg/100gr; 1,785 mcg/100gr.
KARAKTERISTIK ORGANOLEPTIK ES KRIM RUMPUT LAUT (E. spinosum) DENGAN PENAMBAHAN SARI JERUK LEMON (Citrus limon) SEBAGAI SUMBER VITAMIN C Aryani, Nina Luki; Sulistiyati, Titik Dwi
JFMR (Journal of Fisheries and Marine Research) Vol. 6 No. 1 (2022): JFMR on April
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2022.006.01.13

Abstract

Es krim merupakan makanan tambahan yang membutuhkan bahan penstabil. E. spinosum mengandung karaginan yang berfungsi sebagai bahan penstabil. Dilakukannya penambahan sari jeruk lemon untuk menambah nilai gizi es krim rumput laut. Tujuan penelitian ini adalah menganalisis pengaruh sari jeruk lemon yang ditambahkan terhadap sifat kimia dan organoleptik. Metode penelitian ini menggunakan rancangan acak lengkap dengan 4 perlakuan dan 5 ulangan. Untuk uji kimia menggunakan olah data ANOVA dengan uji lanjut DMRT dan uji organoleptik dengan Kruskal Wallis. Hasil penelitian yang didapatkan yaitu kadar vitamin C pada es krim rumput laut dengan penambahan sari jeruk lemon pada konsentrasi 0%, 5%, 10%, dan 15% secara berturut-turut adalah 0,02 mg/100gr ; 1,025 mg/100gr; 1,784 mg/100gr; 2,486 mg/100gr. Penambahan sari jeruk lemon dapat mempengaruhi organoleptik (aroma, rasa, warna dan tekstur) pada es krim rumput laut.
KARAKTERISTIK ORGANOLEPTIK ABON IKAN TUNA (Thunnus sp.) DENGAN PENAMBAHAN JANTUNG PISANG Sulistiyati, Titik Dwi; Tambunan, Jeny Ernawati; Hardoko, Mr.; Suprayitno, Eddy; Sasmito, Bambang Budi; Chamidah, Anies; Panjaitan, Mikchaell Alfanov Pardamean; Djamaludin, Heder; Putri, Luh Ayu Hesa Frida Nanda; Kusuma, Zulfia Rifka Ayu
JFMR (Journal of Fisheries and Marine Research) Vol. 6 No. 1 (2022): JFMR on April
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2022.006.01.2

Abstract

Ikan tuna mengandung gizi yang tinggi yaitu protein 22,6 – 26 gram/100 gram dan lemak 0,2- 2,7 gram/100 gram dengan proporsi 50-60% bagian tubuh dapat dikonsumsi. Dengan kandungan gizi ini, ikan tuna berpotensi diolah menjadi berbagai produk olahan salah satunya adalah abon ikan. Abon ikan memiliki daya simpan (shelf-life) yang relatif lama, yaitu selama 50 hari pada suhu kamar. Namun, abon ikan masih memiliki kekurangan yakni rendahnya kadar serat. Alternatif sumber serat yang dapat ditambahkan adalah jantung pisang. Penelitian ini menggunakan metode eksperimen Rancangan Acak Lengkap (RAL) dengan 3 taraf penambahan jantung pisang yaitu 20%, 25% dan 30% dengan 3 ulangan. Uji yang dilakukan adalah organoleptik untuk mengetahui tingkat kesuakaan panelis terhadap produk abon ikan. Uji organoleptik menggunakan 4 parameter yaitu penampakan, tektur, aroma dan rasa. Hasil perlakuan terbaik berdasarkan keempat parameter tersebut adalah konsentrasi penambahan jantung pisang sebanyak 25% dengan nilai kenampakan 4,067; aroma 3,956; tekstur 4,589; rasa 4,344 dan dengan penerimaan keseluruhan 4,389. Kata kunci: Abon ikan, Jantung pisang, Tuna
TRANFORMASI PINDANG IKAN TONGKOL MENJADI NUGGET BERSERAT PANGAN DENGAN PENAMBAHAN AMPAS TAHU, MAIZENA DAN RUMPUT LAUT E. cotonii Hardoko, Hardoko; Thaufani, Mohammad Ovan; Sulistiyati, Titik Dwi; Puspitasari, Yunita Eka
Jurnal Sains dan Teknologi Pangan Vol 9, No 2 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i2.47462

Abstract

‘Tongkol’ fish boiled (‘pindang’) is one of the traditional processed fish products that is popular in lower middle class communities with various weaknesses such as not being able to be consumed by all groups and age groups and not being widely distributed in the modern market. The aim of this research is to determine the type and concentration of binder that is suitable for transforming ‘tongkol pindang’ and okara into fish nuggets that are acceptable to consumers and of good quality. The research method used is an experimental method carried out in two experimental stages. Phase 1st research was designed using a 2-Factor Completely Randomized Design consisting of the binder type factors of wheat flour (A1) and cornstarch (A2) and the binder concentration factors of 10% (B1), 20% (B2), and 30% (B3) ( b/b) on ‘pindang’ meat and okara. The second stage of the research was designed using a simple completely randomized design with E cottonii seaweed substitution treatment 0% (C1), 15% (C2), 30% (C3), 45% (C4), 60% (C5), 75% (C6 ) for the best binder in stage 1st. The data were analyzed for varians and Tukey's test using SPSS 24. The results showed that the type and concentration of treatment had a significant effect (p
Study on Total Protein and Amino Acid Profile of Milkfish (Chanos chanos) Meat and Its Product from Sidoarjo, East Java Tambunan, Jeny Ernawati; Suprayitno, Eddy; Sulistiyati, Titik Dwi; Panjaitan, Mikchaell Alfanov Pardamean
Research Journal of Life Science Vol 9, No 1 (2022)
Publisher : Direktorat Riset dan Pengabdian Masyarakat, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.rjls.2022.009.01.1

Abstract

Milkfish is one of the most cultivated fish species in Indonesia because these fish have a high tolerance to the various environmental conditions of tropical waters and are resistant to many pests and diseases. This preliminary research was conducted to analyze the amino acid composition contained in milkfish meat and its product. A total of 20 fresh milkfish were obtained from ponds in Sidoarjo, East Java, in September 2020. Amino acid composition and protein content were analyzed. Based on its protein content, milkfish has been classified as a source of high protein. The amino acid profile of milkfish consists of approximately 17 types of amino acids. Glutamic acid, the amino acid present in the highest concentration, makes milkfish very popular.
Phytochemical Studies Of Mangrove Fruit (Rhizophora mucronata) From Langge Village, North Gorontalo District Mile, Lukman; Nursyam, Happy; Setijawati, Dwi; Sulistiyati, Titik Dwi
Jambura Fish Processing Journal Vol 3, No 1 (2021): VOLUME 3 NOMOR 1, JANUARI 2021
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v3i1.8585

Abstract

Mangroves are one of the beneficial plants that directly touch human life, especially coastal communities. The extract and raw materials from these mangroves are widely used as a source of food and for natural medicinal. The purpose of this study was to identify the chemical content and bioactive compounds of Rhizophora mucronata from Langge Village, Kecamatan Anggrek, North Gorontalo District. In this research, the research method used is descriptive method. To obtain the extract using the maceration method with methanol as a solvent. Chemical testing includes testing of moisture content, ash content, total fat, protein, carbohydrates, while the identification of bioactive compounds uses qualitative methods. The results of the chemical content test for water content of 52.38%; Ash content 0.22%; Total fat content 2.33%; protein content of 6.85% and carbohydrates 30.30% and the identified bioactive compounds are flavonoids, saponins, tannins, tripertenoids and steroids as well as phenol hydroquinone compounds.
Fortifikasi Tepung Eucheuma cottonii pada Nugget Udang Vaname sebagai Sumber Yodium: Fortification of Eucheuma cottonii Flour in Vaname Shrimp Nugget as a Source of Iodine Djamaludin, Heder; Sulistiyati, Titik Dwi; Puspitasari, Yunita Eka; Notonegoro, Hartoyo
Amerta Nutrition Vol. 8 No. 3 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3.2024.409-415

Abstract

Background: Humans require iodine as a micronutrient; a deficit in this mineral lowers IQ. Seaweed (E. cottonii) is a non-salt source of iodine. You can add E. cottonii flour to food items like nuggets. Aside from that, Vanname Shrimp are a high-protein fishery product that can be utilized as a base for nuggets. Therefore, to prevent iodine deficit, Vanname Shrimp nuggets supplemented with E. cottonii flour can be developed as a substitute food. Objectives: Fortification of E. cottonii flour in making Vanname Shrimp nuggets as an effort to increase the iodine content. Methods: Three replications of a non-factorial Completely Randomized Design (CRD) were used in the study. The fisheries products laboratory at Brawijaya University's Faculty of Fisheries and Marine Sciences (FPIK) was the site of the research. There were four additions of E. cottonii flour: 0%, 7.5%, 10%, and 12.5%. Iodine content is the parameter for chemical testing; elasticity is the parameter for physical testing; and color, scent, taste, and texture are the criteria for organoleptic testing (the hedonic approach for determining the optimal treatment utilizing the de Garmo and proximal testing). Results: The study found that adding different quantities of E. cottonii flour fortification significantly altered the iodine content and flexibility of Vanname Shrimp nuggets. E. cottonii flour is optimally fortified at a level of 7.5% treatment, with iodine content of 6.17 mcg/g, elasticity of 6.65 N, carbohydrate content of 77.04%, protein content of 7.78%, fat content of 3.67%, water content of 9.85%, and ash content of 1.66%. Conclusions: In order to prevent and treat iodine deficiency, the Vanname Shrimp nugget product fortified with E. cottonii flour should be further developed as a food option.
Phytochemical Compound Identification of Mangrove Leaves Sonneratia alba and in Silico Analysis as Antidiabetic Puspitasari, Yunita Eka; Hardoko, Hardoko; Sulistiyati, Titik Dwi
Jurnal Perikanan dan Kelautan Vol. 27 No. 2 (2022): June
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.27.2.241-248

Abstract

Mangrove plant, Sonneratia alba, can be found abundantly in Indonesia. Some previous studies reported phytochemical screening and bioactivity test of Sonneratia sp. as anti-diabetic (in vitro and in vivo analysis). However, phytochemical identification of S. alba leaves and inhibitory activity of α-glucosidase as anti-diabetic have not been reported. The purpose of this study are to identify phytochemical compounds of methanolic extracts S. alba leaves, and to predict inhibitory mechanisms of S. alba leaves against α-glucosidase through in silico analysis. In this study, the research method consists of two steps namely identification phytochemical compounds of methanolic extracts S. alba leaves, and prediction inhibitory activities of phytochemical compounds of methanolic extracts S. alba leaves against α-glucosidase by molecular docking (in silico) analysis. Methanolic extracts S. alba leaves contained orientin, vitexin, luteolin, oleanolic acid and reserpine. Reserpine was identified for the first time in S. alba leaves. Based on in silico analysis, binding energy of orientin, vitexin, luteolin, oleanolic acid, reserpine and acarbose (positive control) against α-glucosidase were -9,7; -9,7; -9,2; -8,6; -10,0 dan -8,3 kcal/mol. This result indicated that compounds inhibited α-glucosidase activities and can be considered as antidiabetic agent.
PENGHAMBATAN α-GLUCOSIDASE OLEH FLAVONOID DARI EKSTRAK ETIL ASETAT DAUN MANGROVE Sonneratia alba SEBAGAI ANTIDIABETES MELALUI PENAMBATAN MOLEKULER Puspitasari, Yunita Eka; Tampubolon, Hezkiel Oktorully; Fajrin, Alifiah Nur; Sulistiyati, Titik Dwi; Hardoko, Hardoko
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 19, No 1 (2023): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijfst.19.1.15-22

Abstract

α-glucosidase memiliki peran penting dalam metabolisme karbohidrat pada tubuh manusia dengan bekerja memutus rantai oligosakarida menjadi gula sederhana seperti monosakarida.Penghambatan aktivitas α-glucosidase menjadi salah satu mekanisme untuk mengendalikan kadar glukosa dalam darah penderita diabetes. Obat herbal sebagai inhibitor α-glucosidase bersumber dari bahan alami laut khususnya mangrove menarik perhatian. Buah pedada Sonneratia alba telah diketahui mengandung senyawa fitokimia yang berpotensi sebagai antidiabetes, akan tetapi belum pernah dilaporkan kandungan senyawa bioaktif yang berperan sebagai inhibitor α-glucosidase. Kelimpahan daun pada tanaman mangrove lebih tinggi daripada buah sehingga pada penelitian ini menggunakan daun sebagai penghambat aktivitas α-glucosidase. Tujuan dari penelitian ini adalah untuk menganalisa profil senyawa fitokimia flavonoid dari ekstrak etil asetat daun pedada S. alba, dan untuk menentukan senyawa fitokimia tersebut yang berperan sebagai inhibitor α-glucosidase secara in silico melalui penambatan molekuler. Hasil penelitian menunjukkan tiga senyawa fitokimia flavonoid dari ekstrak etil asetat daun pedada S. alba seperti luteolin, apigenin, dan diosmetin telah diidentifikasi. Menurut kaidah Lipinski, analisa druglikeness dan toksisitas, maka semua senyawa tersebut aman untuk dikonsumsi, Hasil penambatan molekuler menunjukkan energi ikatan yang dihasilkan dari interaksi reseptor dan ligan uji lebih rendah daripada energi ikatan dari reseptor dan ligan kontrol maupun alami. Sehingga dapat disimpulkan bahwa luteolin, apigenin dan diosmetin dari ekstrak etil asetat daun pedada berpotensi sebagai inhibitor α-glucosidase. α-glucosidase plays an important role in carbohydrate metabolism in the human body by breakdown oligosaccharides into monosaccharides. The inhibition of α-glucosidase activity is one of the mechanisms for controlling blood glucose levels in diabetes patients. Herbal drug as an α-glucosidase inhibitor from marine resources, especially mangroves is attracting interest. The fruit of Sonneratia alba contains phytochemical compounds potent as antidiabetic but no report related to their bioactive compound as inhibitor α-glucosidase. The abundance of leaves is higher than the fruit; therefore, in this study, the leaves will be used as α-glucosidase inhibitors. This study aimed to profile bioactive compounds of ethyl acetate extract of pedada S. alba leaves and to evaluate phytochemical compounds of S. alba leaves as α-glucosidase inhibitors using molecular docking in silico. The results showed that three phytochemical compounds of ethyl acetate extract of S. alba leaves, such as luteolin, apigenin, and diosmetin have been identified. According to the Lipinski’s rule, drug likeness, and toxicity test, all compounds are safe to consume. Docking studies showed that binding energy between receptor and phytochemical compounds is lower than binding energy between receptor and ligand control. In conclusion, luteolin, apigenin and diosmetin of ethyl acetate extract of pedada S. alba leaves have potent as α-glucosidase inhibitors.
Phytochemical Compound Identification of Mangrove Leaves Sonneratia alba and in Silico Analysis as Antidiabetic Puspitasari, Yunita Eka; Hardoko, Hardoko; Sulistiyati, Titik Dwi; Fajrin, Alifah Nur; Tampubolon, Hezkiel Oktorully
Jurnal Perikanan dan Kelautan Vol. 27 No. 2 (2022): June
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Abstract

Mangrove plant, Sonneratia alba, can be found abundantly in Indonesia. Some previous studies reported phytochemical screening and bioactivity test of Sonneratia sp. as anti-diabetic (in vitro and in vivo analysis). However, phytochemical identification of S. alba leaves and inhibitory activity of α-glucosidase as anti-diabetic have not been reported. The purpose of this study are to identify phytochemical compounds of methanolic extracts S. alba leaves, and to predict inhibitory mechanisms of S. alba leaves against α-glucosidase through in silico analysis. In this study, the research method consists of two steps namely identification phytochemical compounds of methanolic extracts S. alba leaves, and prediction inhibitory activities of phytochemical compounds of methanolic extracts S. alba leaves against α-glucosidase by molecular docking (in silico) analysis. Methanolic extracts S. alba leaves contained orientin, vitexin, luteolin, oleanolic acid and reserpine. Reserpine was identified for the first time in S. alba leaves. Based on in silico analysis, binding energy of orientin, vitexin, luteolin, oleanolic acid, reserpine and acarbose (positive control) against α-glucosidase were -9,7; -9,7; -9,2; -8,6; -10,0 dan -8,3 kcal/mol. This result indicated that compounds inhibited α-glucosidase activities and can be considered as antidiabetic agent.
Co-Authors Anies Chamidah Aryani, Nina Luki Bambang Budi Sasmito cahyaningati, oktavia Djamaludin, Heder Dwi Setijawati Eddy Suprayitno Fajrin, Alifah Nur Fajrin, Alifiah Nur Happy Nursyam Haq, Ahmad Alim Junnatul Hardoko Hardoko Hardoko, Mr. Kusuma, Zulfia Rifka Ayu Lukman Mile Notonegoro, Hartoyo Octavia, Almira Putri Panjaitan, Mikchaell Alfanov Pardamean Putri, Luh Ayu Hesa Frida Nanda Siahaan, Nehemia Tambunan, Jeny Ernawati Tampubolon, Hezkiel Oktorully Thaufani, Mohammad Ovan Yunita Eka Puspitasari Zenadine, Muhammad Fairuz