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All Journal Journal of Innovation and Applied Technology Research Journal of Life Science Habitat JFMR (Journal of Fisheries and Marine Research) Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jambura FIsh Processing Journal Techno-Fish PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Journal of Aquaculture and Fish Health Musamus Fisheries and Marine Journal Journal of Fisheries & Marine
Dwi Setijawati
Fakultas Perikanan Dan Ilmu Kelautan Universitas Brawijaya, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Other

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Identifikasi Fisikokimia Dan Gugus Fungsional Menggunakan FTIR Campuran Iota caragenan-FPM kulit ikan patin-Tepung buah Mangrove Sebagai Bahan Edible Film Setijawati, Dwi; Rudianto, Mr.; Mile, Lukman; ., Yahya
JFMR (Journal of Fisheries and Marine Research) Vol. 5 No. 3 (2021): JFMR
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.2021.005.03.26

Abstract

Tujuan penelitian adalah melakukan identifikasi material atau bahan iota caragenan-FPM kulit ikan patin-Tepung buah mangrove spesies Bruguerra gymnoryza sebagai bahan pembuatan biocomposite edible film. Karakteristik fisiko-kimia  bahan dan interaksi bahan melalui ikatan gugus fungsi yang diamati dengan menggunakan FTIR dapat digunakan untuk mengetahui kualitas biocomposite edible film. Interaksi komponen protein, hidrokoloid sebagai polimer dan karbohidrat serta lipid dalam bentuk starch pada campuran bahan dapat mempengaruhi Tensile Strength, hardness, elongasi, kadar air, kelarutan dan Swelling power serta WVTR biocomposite edible film. Selain itu keberadaan gugus fungsional dalam bahan dan interaksi dalam campuran bahan bias juga digunakan untuk melihat hubungan kualitas biocomposite edible film. Metode penelitian adalah penelitian eksperimental dengan melakukan  identifikasi yang datanya disajikan secara deskriptif  meliputi data karakteristik kimia dan gugus fungsi  iota caragenan, FPM kulit ikan patin dan tepung buah Mangrove spesies Bruguerra gymnoryza. Hasil penelitian menunjukkan bahwa. Bahan campuran Iota caragenan-FPM kulit ikan patin-tepung buah Mangrove lindur (Bruguerra gymnoryza) memberikan kuat tarik tertinggi sebesar 0,9 (N/mm2), hardness tertinggi sebesar 18,07 (N), kadar air tertinggi sebesar 23,38%, elongasi tertinggi sebesar 76,03%, WVTR sebesar 20,34 (gr/m2/h). Kesimpulan penelitian adalah Penggunaan campuran antara karbohidrat  dan protein dapat memperbaiki kualitas biocomposite edible film. Interaksi bahan terhadap kualitas biocomposite dipengaruhi adanya ikatan hydrogen atau Hydrogen bonding yang dapat diamati melalui FTIR.Disarankan untuk melakukan uji kelarutan biocomposite edible film untuk penggunaan lebih lanjut pada bidang pangan.
Viability of Encapsulated Bacteria using Gel Particle and Foam-Mat Drying with k-carrageenan/Chitosan and i-carrageenan/Chitosan Setijawati, Dwi; Jaziri, Abdul Aziz; Awang, Mohd Azrie Bin; Firdaus, Muhamad; Budiutami, Aryanti Diah Ayu; Alifiani, Alifiani; Mahara, Fenny Amilia; Islamy, R Adharyan
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 20, No 2 (2025): August 2025
Publisher : :Agency for Marine and Fisheries Research and Human Resources, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.860

Abstract

The study aimed to determine the effect of using a mixture of kappa-carrageenan/Chitosan and Iota carrageenan/Chitosan as encapsulating materials for Lactobacillus acidophilus and Bifidobacterium bifidum on viability, encapsulation yield, moisture content and aw of microcapsules. The research method is an experimental laboratory design, ANOVA, LSD using the Excel program. The results showed that using chitosan with a DD of 83.5% in the i-carrageenan/Chitosan mixture gave the highest viability of Bifidobacterium bifidum. The combination of i-carrageenan/chitosan coating ingredients with a concentration ratio of 0.5%:1.5% produced probiotic viability (L aci + B bifi) of 6.56 log CFU/g, while probiotic viability (B bifi) was the highest with a viability 6.70 log CFU/g. The highest probiotic encapsulation yield (L aci+B bifi) was 72.85%. The water content of the microcapsules (L aci+B bifi) was 8.96%, and the aw value was 0.63. It is recommended to carry out further testing using a processing factor for its viability.  
Peningkatan Kualitas dan Daya Awet Ikan Asap Melalui Teknologi Pengasapan Mekanis “Cabinet Smoke” di Paguyuban Asap Sejahtera, Pasuruan: Improving the Quality and Durability of Smoked Fish Through Mechanical Smoking Technology “Cabinet Smoke” at the Asap Sejahtera Association, Pasuruan Setijawati, Dwi; Sugiyanto, Sugiyanto; Yahya, Yahya; Nurhadi, Iwan; Anggraini, Elok; Rifaweura, Muhammad Alifan Hakim; Riawan, Iqbal Muhammad Rafi; Al Amin, Mochammad Hafidz; Hidayatullah, Muh. Nurdin; Iksan, Muhammad Adhitya; Hibatillah, Muhammad Fakhri
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 10 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i10.9329

Abstract

The smoked fish industry in Pasuruan Regency, particularly on the Nguling coast, faces challenges related to product quality and durability, which makes it less competitive in the broader market. The Asap Sejahtera Association, whose members are primarily women, still uses traditional smoking methods. The products produced are easily damaged and not uniform in color and taste. This condition limits the distribution of smoked fish products outside the region, reducing their competitiveness. The Doktor Mengabdi Program aims to enhance the quality and shelf life of smoked fish products using advanced technology, specifically a Mechanical Smoking Furnace equipped with the "Cabinet Smoke" System. This technology is expected to overcome problems such as case hardening and high water content, which often reduce product quality. In addition to technical improvements, this program offers training and mentoring in business management to female smokers, enabling them to better prepare for market dynamics and increase their family income. This initiative not only focuses on product quality but also on empowering women in the Pasuruan fisheries sector.
Effect of Nano Chitosan Concentration and Storage Temperature on the Physical Characteristics of Edible Films of Black Mangrove Starch-Chitosan Mile, Lukman; Nursyam, Happy; Setijawati, Dwi; Sulistiyati , Titik Dwi
Jurnal Ilmiah Perikanan dan Kelautan Vol. 16 No. 1 (2024): 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.vi.44434

Abstract

Abstract Edible films made from chitosan and starch materials have several physical limitations, particularly in terms of tensile strength and elongation. To address these limitations, glycerol and sorbitol are often added as plasticizers during the production process. Chitosan has also been reported to have plasticizing properties and can serve as an alternative through its modification into nano-sized particles, thereby increasing its reactivity. Therefore, this study aimed to characterize the physical properties of edible films made from black mangrove (Rhizophora mucronata) fruit starch and chitosan by adding nano chitosan suspension at different storage temperatures to determine the best treatment. A completely randomized factorial design was used, and the data obtained were analyzed using Analysis of Variance (ANOVA) at a 95% confidence level with IBM SPSS statistics 25. The treatments used included the addition of nano chitosan suspension (A) at various concentrations of 0%, 25%, 50%, and 75% with storage (B) for 0 days, 9 days at room temperature, and 9 days at cold storage (± 50C) in triplicates. The significant treatments were then further tested using Honestly Significant Difference (sig < 0.05). The results showed that the addition of nano chitosan suspension with storage method affected the physical properties of the edible films. The edible film made from black mangrove fruit starch-chitosan with the addition of nano chitosan (50%:50%:75%) stored at cold temperature for 9 days had the best physical properties to be applied as a package for fishery products (fillets) based on De Garmo analysis.   Highlight Research Nano chitosan can be applied as plasticizer in making edible film of black mangrove starch-chitosan. The concentration of nano chitosan and storage temperature influenced the thickness, tensile strength, elongation, young modulus, and water resistance of edible film. The edible film made from Black mangrove starch - chitosan with the addition of 75% concentration of nano chitosan when stored at cold temperature (5 0C) for nine days can increase tensile strength, young modulus, elongation, and water resistance. Components of edible films interact less with one another intermolecularly due to nano chitosan, which encourages the creation of hydrogen bonds between polymer chains.
Co-Authors Abdul Aziz Jaziri Abdul Aziz Jaziri, Abdul Aziz Agustin, Rizky Fadilla Al Amin, Mochammad Hafidz Alifiani, Alifiani Anggraini, Elok Ash-Syufi, Abdillah Hanan Astuti, Retno Tri Aulani'am Aulani'am Awang, Mohd Azrie Bin Aziz Aziz Jaziri Budiutami, Aryanti Diah Ayu Defri Yona Deny Meitasari Dharma, Syahrizal Bima Satya Dian W. Wardanidan Dian Wahyu Wardani Dinda Ersyah Dinda Ersyah Dinda Ersyah Edi - Susilo Emmanuel Manangkalangi Ersyah, Dinda Febriansyah, Zulfikri Happy Nursyam Hefti Salis Yufidasari Hefti Salis Yufidasari Hibatillah, Muhammad Fakhri Hidayatullah, Muh. Nurdin Hussein, Naufal Amirudin Iksan, Muhammad Adhitya Imam Santosa Iranawati, Feny Islamy, R Adharyan Iwan Nurhadi Kartikaningsih Kartikaningsih Kuntowibisono, Eduardus Ledhyane Ika Harlyan Lukman Mile Luky Sembel Mahara, Fenny Amilia Moh. Dwi Pratomo Mohammad Dwi Pratomo Mr. Rudianto Mr. Yahya Muhamad Firdaus Muhammad Firdaus Muhammad Firdaus Mulyanto Nur A. Revonagara Nurul huda Philipus Musyeri Pudji Purwanti Putra, Azriel Zharif Adha Ekta Raihannisa, Widi Riawan, Iqbal Muhammad Rafi Rifaweura, Muhammad Alifan Hakim Rudianto, Mr. Sembiring, Dariyus DC Septiansyah, Farhan Amar Sugiyanto - Sulistiyati , Titik Dwi Susinggih Wijana Titik Dwi Sulistiyati TIWI NURJANNATI UTAMI Tri Djoko Lelono Wardhani, Niken Hendrakusma Wicaksono, Achmad Nizar Wike andre Septian Yahya . Yahya . Yahya Yahya Yahya, Mr. Yenny Risjani Yufidasari, Hefti Salis