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Dharmayanti, Niken
Politeknik Ahli Usaha Perikanan Jakarta
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Mechanical Engineering Social Sciences Veterinary Other

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Production of Water-Soluble Chitosan from Crab Shells (Portunus sp.) by Pressurized Hydrolysis Method as an Active Material for Hand Sanitizer Dharmayanti, Niken; Natalia, Dessy A; Permadi , Aef; Dewi, Fera R; Thongsamouth, Khamhou
Jurnal Ilmiah Perikanan dan Kelautan Vol. 17 No. 2 (2025): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v17i2.64591

Abstract

Graphical Abstract   Highlight Research Water-soluble chitosan from crab’s shell can be produced via the pressurized hydrolysis method in an acidic environment with a pressure cooker; the optimal treatment is a 3% HCl concentration. Water-soluble chitosan from crab’s shell has the following properties: it is yellowish white in color, odorless, powder-like, with a yield of 83.37±0.73, an acidity degree of 5, 83±0.34, viscosity of 69.0±0.82, solubility of 93.57±0.33, and a degree of deacetylation of 78.4%. The optimal concentration for water-soluble chitosan from crab’s shell inhibition is 160 mg/ml, with an inhibition zone of 7.47 mm for S. aureus and 6.70 mm for E. coli, falling in the medium category. Physical features of organoleptic water-soluble chitosan from crab’s shell hand sanitizer: neutral appearance (5), somewhat similar fragrance (6), neutral texture (5), similar (6), not homogenous, dispersion 3.59-4.03 cm, pH 6.05-6.28. The most effective hand sanitizer formulation from crab’s shell water soluble chitosan is HS3 (including 200 mg/ml of water-soluble chitosan), which has a weak inhibition zone of 5.35±0.57 mm for S. aureus bacteria and 4.70±0.07 mm for E. coli.       Abstract There has been no research on the application of water-soluble chitosan (WSC) derived from crab shells as a hand sanitizer. using a pressurized hydrolysis method. The limited solubility of chitosan at neutral pH restricts its usability. The aim of this study was to produce WSC from crab shells using pressurized hydrolysis methods as an active ingredient for hand sanitizer. Chitosan was depolymerized into WSC by utilizing hydrochloric acid (2, 3, and 4%) and was hydrolyzed using a pressure cooker at a temperature of approximately 110˚C for 1 hour. Isopropyl alcohol was then added to the filtrate at a ratio of 2:1. The selected WSC was treated with 3% HCl and made into 3 different concentrations of 140, 150, and 160 mg/ml, then tested for its antibacterial activity. The WSC hand sanitizer antibacterial test has concentrations of 180, 190 and 200 mg/ml, and for positive control using commercial hand sanitizer, and negative control in the form of basic gel without chitosan. By depolymerizing chitosan using 3% HCl, a high solubility (93.57±0.33) of WSC was achieved, with a degree of deacetylation (DD) value of 78.4%. The results indicated that the concentration of WSC is160 mg/ml and exhibited the strongest inhibition against S. aureus and E. coli, with clear area values of 7.47 mm and 6.70 mm, respectively. The best hand sanitizer formulation is HS3 (in addition of WSC 200 mg/ml) and the ability to inhibit S. aureus bacteria with a clear area value of 5.35 ± 0.57 mm and E. coli is 4.70 ± 0.07 mm. This study shows the potential of WSC from crab shells as a sustainable and effective antibacterial active ingredient in hand sanitizers, which requires further research on scalability and wider applications.
Karakteristik Fisikokimia dan Aktivitas Antioksidan Hidrolisat Protein Ikan Kakap (Lutjanus sp.) Skala Pilot Yuniarti, Tatty; Arrahmi, Nafa Ya’la; Dharmayanti, Niken; Sugiwati, Sri; Mulyono, Mugi; Hidayat, Taufik; Martosuyono, Pujoyuwono; Maulani, Aghitia; Alghany, Albar
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 19, No 1 (2024): Juni 2024
Publisher : Politeknik - Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v19i1.985

Abstract

Hidrolisat protein ikan (HPI) merupakan produk dari reaksi hidrolisis ikatan peptida menghasilkan pelepasan peptida aktif pendek dan lebih mudah diserap. Ikan kakap merupakan komoditas perikanan laut yang berlimpah di Indonesia. Penelitian ini bertujuan untuk menentukan karakteristik fisikokimia dan kemampuan bioaktif HPI dari ikan kakap merah (Lutjanus sp.) pada skala pilot (biofermentor 120 kg). Pengujian bahan baku dan HPI yang dilakukan meliputi uji organoleptik, uji TVB, uji ALT, uji proksimat. pembuatan HPI dilakukan dengan menggunakan enzim alkalase 20.000 U/kg substrat saat suhu 55 °C dengan waktu hidrolisis pada jam ke-0 hingga jam ke-8. Pengujian derajat hidrolisis dan uji aktivitas antioksidan metode 2,2-difenil-1-pikrilhidrazil (DPPH) dilakukan pada tiap jam. Hasil penelitian menunjukkan waktu hidrolisis mulai stabil pada jam ke-6 hingga jam ke-8. Derajat hidrolisis (DH) HPI pada jam ke-6 adalah sebesar 13,3% dan inhibisi antioksidan sebesar 6,75%. Bahan baku HPI merupakan ikan segar dengan nilai TVB 12,89%; kadar protein 21,41%; lemak 4,66%; air 72,36%; dan abu 0,95%. Komposisi kimia HPI memiliki kadar protein 19,20%; lemak 0,15%; air 0.06%; abu 1,15%. Rendemen HPI yang dihasilkan sebesar 15,75% dari bahan baku. Total mikroba dan organoleptik memenuhi standar SNI. Kandungan asam amino tertinggi dari bahan baku dan HPI merupakan asam glutamat dengan nilai masing-masing 3,3% dan 3,4%. Kandungan asam amino terendah pada bahan baku dan HPI adalah histidin dengan nilai masing-masing 0,43% dan 0,52%. Produksi HPI skala pilot menghasilkan HPI yang kaya asam amino esensial dan memiliki aktivitas antioksidan, sehingga berpotensi digunakan sebagai ingridient pangan fungsional.KATA KUNCI: AbstractFish protein hydrolysate (FPH) is a product of the hydrolysis reaction of peptide bonds resulting in the release of short active peptides and more easily absorbed. Fish protein hydrolyzate (HPI) is a product of the hydrolysis reaction of peptide bonds resulting in the release of short active peptides that are more easily absorbed. Snapper is an abundant marine fishery commodity in Indonesia. The aim of this study was to determine the physicochemical characteristics and bioactive capabilities of HPI from red snapper (Lutjanus sp.) on a pilot scale (120 kg biofermenter). Raw material and HPI testing includes organoleptic tests, TVB tests, ALT tests, proximate tests; HPI production uses the alcalase enzyme 20,000 U/kg substrate at a temperature of 55°C with a hydrolysis time of 0 to 8 hours. Tests for the degree of hydrolysis and antioxidant activity tests using the DPPH method are carried out every hour. The results showed that the hydrolysis time began to stabilize at the 6th to the 8th hour. The value of DH HPI at the 6th hour was 13.3% and antioxidant inhibition was 6.75%. The raw material is fresh fish with a TVB of 12.89%; protein content 21.41%; fat 4.66%; water 72.36%; ash 0.95%. The resulting HPI has a protein content of 19.20%; fat 0.15%; water 0.06%; ash 1.15%. HPI yield 15.75% of raw materials. Total microbes and organoleptics meet SNI standards. The highest amino acid content of raw materials and HPI is glutamic acid with values of 3.3% and 3.4% respectively. The lowest amino acid content in raw materials and HPI is histidine with values of 0.43% and 0.52% respectively. Pilot scale HPI production produces HPI which is rich in essential amino acids and has bioactive antioxidant capabilities, so it has the potential to be used as a functional food ingredient.
PELATIHAN PENGOLAHAN  FISH JELLY PRODUCT  BERBAHAN DASAR SURIMI DI DESA BANTEN, SERANG Hidayah, Nur; Safaruddin, Chotim; Bertiantono, Anugrah; Maulani, Aghitia; Sumandiarsha, I Ketut; Salampessy, Randi Bokhy S.; Nurbani, Siti Zachro; Dharmayanti, Niken; Permadi, Aef; Siregar, Resmi Ruminta; Masengi, Simson; Afifah, Rufnia Ayu; Purnamasari, Henny Budi; Sayuti, Mohammad; Sirait, Jaulim; Sipahutar, Yuliati H.; Asriani; Siswahyuningsih, Sri
JP2N : Jurnal Pengembangan Dan Pengabdian Nusantara Vol. 1 No. 2 (2024): JP2N: Januari - April 2024
Publisher : Yayasan Pengembangan Dan Pemberdayaan Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62180/1h03bw15

Abstract

Desa Banten memiliki sumber daya perikanan yang melimpah. Ikan dapat diolah menjadi berbagai jenis olahan  fish jelly product , seperti siomay, otak-otak, nugget dan kaki naga. Pengolahan produk berbahan dasar ikan maupun surimi memerlukan ketrampilan khusus, sehingga butuh adanya pelatihan khusus kepada Masyarakat kelompok pengolah. Kegiatan pelatihan dilakukan untuk memberikan ketrampilan pengolahan fish jelly product  kepada kelompok pengolah ikan di desa banten. Kegiatan dilakukan secara bertahap, dimulai dengan penyampaian secara teori dilanjutkan dengan kegiatan praktek pengolahan produk siomay. Kegiatan pelatihan dapat memberikan pengetahuan dasar pengolahan fish jelly product  sekaligus mengembangkan kompetensi dan ketrampilan pengolahan berbahan dasar ikan atau surimi. Ketrampilan pengolahan yang telah dimiliki oleh Masyarakat pengolah dapat menjadi dasar diversifikasi produk hasil olahan yang dihasilkan oleh Masyarakat desa Banten
Co-Authors Aef Permadi Afifah, Rufnia Ayu Alfred Freddy Palyama Alghany, Albar Andi Perdana Gumilang Arpan Nasri Siregar Arrahmi, Nafa Ya’la Asriani Bertiantono, Anugrah Damayanti, Widya Dewi, Fera R Diah Ayu Sri Utami Dina Fransiska Dwi Febrianik Fera Roswita Dewi Fera Roswita Dewi Fitri Yanti Hadiwinata, Bagus Handoko, Yudi Prasetyo Heny Budi Purnamasari I Ketut Sumandiarsa Ilyasha, Adjeng Destri Illa Jaulim Sirait Martosuyono, Pujoyuwono Masengi, Simson Maulani, Aghitia Mulyono, Mugi Natalia, Dessy A Natalia, Dessy Atika Nofi Sulistyo Rini Nur Afifah Nur Hidayah Nur Hidayah Nurbani, Siti Zachro Permadi , Aef Purnamasari, Henny Budi Randi B.S. Salampessy Resmi R Siregar Resmi R Siregar Ritonga, Rina Ardiyanti Safaruddin, Chotim Salampessy, Randi Bokhy S. Sayuti, Mohammad Sipahutar, Yuliati H. Siregar, Resmi Ruminta Siswahyuningsih, Sri Siti Zachro Nurbani Soeharso, Agusta Putri Balqis Linda Sugiwati, Sri Sumandiarsha, I Ketut Suryanti Suryanti Taufik Hidayat Thongsamouth, Khamhou Toga Mahaji Trisna Ningsih Waluyo Waluyo Widi Astuti Yuliati H Sipahutar Yuniarti, Tatty