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All Journal Jurnal Perikanan dan Kelautan The Journal of Experimental Life Sciences (JELS) Jurnal Sains dan Teknologi Pangan Science and Technology Indonesia Jurnal Sumberdaya Akuatik Indopasifik Jurnal Perikanan Universitas Gadjah Mada FaST : Jurnal Sains dan Teknologi
Hardoko Hardoko
Fakultas Perikanan Universitas Brawijaya Malang.
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Earth & Planetary Sciences Environmental Science Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Physics Social Sciences

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PEMBUATAN MI SINGKONG : KARAKTERISASI MI SINGKONG HASIL PENAMBAHAN JENIS PROTEIN DAN RASIO TEPUNG SINGKONG TERHADAP TAPIOKA Hardoko Hardoko; Clara Tasia; Titri Siratantri Mastuti
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 5, No 1 (2021): MAY
Publisher : Universitas Pelita Harapan

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

Abstract

Cassava noodles are noodles made from cassava and do not contain gluten (non gluten). Non-gluten-based noodles are less attractive to the public because of the physical properties of the noodles. The purpose of this study was to obtain the appropriate type of protein and the ratio of cassava flour to tapioca in the manufacture of cassava noodles. The method used is an experimental method which is divided into two stages. The first stage of the research was made treatment of soy protein isolate (ISP) 5%, ISP 10%, eggs 2.5%, 5%, and 7.5%. The second stage was treated with the ratio of cassava flour - tapioca ((80:20, 70:30, 60:40, 50:50) and the best types of protein were stage one (X), X-1.5%, and X + 1.5%. that the addition of 5% eggs can reduce the value of cooking losses, stickiness level, and increase the water absorption and the elasticity of the noodles The results of the sensory comparison test with commercial noodles show that cassava noodles are more chewy and stickier than commercial noodles but have no taste and aroma of cassava. In the comparison test between cassava noodles and commercial noodles, the value is acceptable. The results of the second stage of the study showed that the best noodles were the best cassava noodles from the treatment of the ratio of 60:40 cassava flour: tapioca and the addition of eggs of 6.5%. This treatment resulted in shrunken cassava noodles. lower cooking and stickiness, high water absorption, high elasticity, and sensoy hedonic grades are somewhat preferred.
Studi Penurunan Glukosa Darah Diabet dengan Konsumsi Rumput Laut Eucheuma cottonii Hardoko Hardoko
Jurnal Perikanan Universitas Gadjah Mada Vol 9, No 1 (2007)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.70

Abstract

The purpose of this study was to observe the effect of Eucheuma cottonii consumption to the diabetic blood glucose level. Study on reducing blood glucose by consuming seaweed E. cottonii was conducted using male wistar rat (Ratus norvegicus). Rats were made to a hyperglycemic condition by aloxan injection before given ransom contains of 5, 10, 15, 20% (w/w) E. cottonii, standard ransom (negative control), and parental glibenklamid (positive control). The result showed that standard ransom was not able to reduce blood glucose from hyperglycemic to normal level, while ransoms with E. cottonii were able to do so. The higher E. cottonii seaweed level in the ransom had the higher capacity to decrease blood glucose level. The ransom with 20 and 15% E. cottonii were able to reduce blood glucose in 18 and 21 days, respectively.This treatment has the same ability as glibenklamid medicine which also reduced blood glucose to normal level in 18 days. Ransom with 5 and 10% E. cottonii were also able to reduce blood glucose level but the normal blood glucose level could not be achieved until 21st day.
Determination of Optimal Fermentation Condition for N-acetylglucosamine Production Using Mucor circinelloides Extracellular Chitinase Yuniwaty Halim; Hardoko Hardoko; Reinald Febryanto Pengalila
Jurnal Perikanan Universitas Gadjah Mada Vol 21, No 2 (2019)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (425.742 KB) | DOI: 10.22146/jfs.45859

Abstract

This research aimed to determine the best fermentation condition, consists of pH, temperature, fermentation time and substrate concentration, in N-acetylglucosamine production from shrimp shells using crude extracellular chitinase obtained from Mucor circinelloides mould. The method used was experimental method with fermentation treatment of different pH (5, 6, 7, 8 and 9) and temperature (30, 40, 50, 60, 70 and 80°C). The optimal pH and temperature of fermentation obtained was used to determine the maximum substrate concentration (0.5, 1, 1.5 and 2%) and fermentation time (2, 4, 6 and 24 hours) to produce the highest concentration of N-acetylglucosamine. The optimal pH for fermentation was 8, with chitinase activity of 4.38±0.06 U/ml, while the optimal temperature was 50°C with enzyme activity of 5.42±0.06 U/ml. Substrate concentration and fermentation time affected the N-acetylglucosamine production. The optimal fermentation condition was obtained with substrate concentration of 1.5% and fermentation time of 2 hours resulted to N-acetyl Glucosamine concentration of 2195.83±15.14 ppm.
Identifikasi Senyawa Fitokimia dari Daun Mangrove Sonneratia alba dan Analisis In Silico Sebagai Antidiabetes Yunita Eka Puspitasari; Hardoko Hardoko; Titik Dwi Sulistiyati; Alifah Nur Fajrin; Hezkiel Oktorully Tampubolon
Jurnal Perikanan dan Kelautan Vol 27, No 2 (2022): June 2022
Publisher : Fakultas Perikanan dan Kelautan 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.
Analisis Bilangan Peroksida, Organoleptik, dan Proksimat Abon Tuna dengan Fortifikasi Jantung Pisang Heder Djamaludin; Hardoko Hardoko; Muhammad Dailami; Vivi Nurhadianty; Delvira Riska Ananta; Dean Rama Prayoga
Jurnal Sumberdaya Akuatik Indopasifik Vol 6 No 4 (2022): November
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46252/jsai-fpik-unipa.2022.Vol.6.No.4.250

Abstract

Fish is part of the diet which is a source of animal protein which is very beneficial for health. To meet the availability of fish-based food, it can be processed into various processed products, one of which is shredded fish. Shredded fish still has a drawback, such as the low fiber content. To enrich the fiber content of shredded fish, fortification with banana blossoms can be an alternative. The process of making shredded fish does not yet have a standard because many methods and spices are added, so there are variations in the types and amounts of spices used. This causes the quality of shredded fish to vary. Therefore, this study aimed to evaluate the chemical properties of the effect of different concentrations on banana blossoms fortification in the processing of shredded tuna. The research was conducted in June-August 2022 at the Fish Product Technology Laboratory and the Chemical Engineering Laboratory, Universitas Brawijaya. The study design was a non-factorial Completely Randomized Design (CRD). The results were analyzed using ANOVA (α 5%) and Tukey's post hoc test. The results showed that banana blossoms fortification had no significant effect on the peroxide value and water content of shredded tuna. Banana blossoms fortification has a significant effect on the hedonic value of the appearance, taste, and texture of shredded tuna. However, it has no significant effect on the hedonic aroma value and overall acceptance. The value of the proximate composition of shredded tuna with the best treatment level was 70%, i.e. protein content of 14.51%, fat content of 36.19%, ash content of 6.82%, carbohydrate content of 29.15%, and total dietary fiber of 20.80%. The fat and protein content of shredded tuna does not meet the Indonesian National Standard (SNI) for shredded products.
The Use of Full-Grained, Fragmented, and Reduced Marine Yeast Powder in Fodder Formulation to Improve the Growth of Eel Fish (Anguilla bicolor) Ria Retno Dewi Sartika Manik; Arning Wilujeng Ekawati; Hardoko Hardoko
The Journal of Experimental Life Science Vol. 6 No. 2 (2016)
Publisher : Postgraduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (925.126 KB) | DOI: 10.21776/ub.jels.2016.006.02.05

Abstract

Ikan Sidat or eel fish (Anguilla bicolor) is a popular fish commodity in domestic trade as well as for export commodity. The use of marine yeast as fodder suffers from some weaknesses since it contains nucleic acids and rigid thick cell walls that obstruct the absorbance of nutrition. Optimizing the use of marine yeast as fodder ingredients can be done by fragmenting and reducing the yeast. This research attempts at optimizing the use of marine yeast regarding its rate of growth, fodder efficiency and the survival rate of eel fish. This research employs the complete random design using 4 different treatments and 3 repetition. In the four treatments, the fodder contained protein (45%) and iso energy (3.600 kkal.kg-1 fodder), which were applied to the treatment A 0% (control), B 5% (complete), C 5% (fragmented) and D 5% (reduced). The parameters used in this study were survival rate, specific growth rate, ratio of fodder conversion, ratio of protein efficiency, energy retention, protein retention and rate of metabolism. The data of this study showed the best result in the treatment D, 5% (reduced), showing survival rate value of 95.56%, specific growth at 1.12, food conversion ratio of 2.27, protein efficiency ratio of 0.98, protein retention at 18.26%, energy retention of 16.57, and protein metabolism rate at 81.96%. Keywords: eel fish, growth, marine yeast.
Study of Glucosamine Production from Shrimp Shells by Fermentation Using Trichoderma harzianum Hardoko Hardoko; Bambang B. Sasmito; Yunita E. Puspitasari; Hamid M. Afandi; Nugroho Maulia
The Journal of Experimental Life Science Vol. 7 No. 2 (2017)
Publisher : Postgraduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1225.92 KB) | DOI: 10.21776/ub.jels.2017.007.02.10

Abstract

Shrimp shells are one of chitin sources in Indonesia which is potential to be converted into multifunctional glucosamine. This research was aimed to study the glucosamine production by fermentation using Trichoderma harzianum.  Method used was experimental fermentation with pH treatment of 3-5 and fermentation duration of 10-20 days, and designed using Response Surface Methodology (RSM). Results showed that fermentation duration of 10-20 days has reached the optimum point of glucosamine production from shrimp shells using T. harzianum. The highest production of D-glucosamine in fermentation using T. harzianum occurred on initial pH of 5.41 and fermentation duration of 15 days (18,294.95 ppm), while the highest N-Acethyl-D-Glucosamine production occurred on initial pH of 3.00 and fermentation duration of 20 days (127,000.00 ppm).Keywords: fermentation, glucosamine, shrimp shells, T. harzianum.
In Silico Analysis of Phenolic Compounds from Ceriops decandra Griff. Leaves and Molecular Interaction as Anti Diabetes Yunita Eka Puspitasari; Mochamad Arega Alfikri; Romasni Sitanggang; Jeny Ernawati Tambunan; Hardoko Hardoko
Science and Technology Indonesia Vol. 8 No. 4 (2023): October
Publisher : Research Center of Inorganic Materials and Coordination Complexes, FMIPA Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26554/sti.2023.8.4.542-553

Abstract

α-amylase and α-glucosidase in the gastrointestinal tract have an important role in the hydrolysis α-1,4 and α-1,6 glycosidic chain of starch, respectively. Inhibition of both enzyme activities becomes one of the strategies to control diabetes. However, commercial drugs such as antidiabetics have adverse effects such as gastrointestinal problems. Therefore, exploring functional food, especially from marine natural products as antidiabetic agents, is potential. In particular, Ceriops sp. was reported to contain bioactive compounds with antidiabetic properties, but its mechanism to treat diabetes has not been proved. The potency of phenolic compounds of C. decandra leaves as α-amylase and α-glucosidase inhibitors were examined in this research by implementing the molecular docking analysis in silico. Three steps of analysis were carried out in this study, including extraction from C. decandra leaves with different polarity solvents, identification of phenolic compounds using LC-HRMS, and molecular docking analysis of phenolic compounds identified from C. decandra leaves. This study revealed that quercetin, rutin, epicatechin, isorhamnetin, caffeic acid, and ferulic acid were identified from C. decandra leaves. According to the drug-likeness and toxicity analysis, the presented compounds in C. decandra leaves had high potential pharmacological properties. Furthermore, molecular interaction analysis exhibited phenolic compounds extracted with ethyl acetate, such as quercetin and epicatechin, and with methanolic extracts, such as quercetin, rutin, epicatechin, and isorhamnetin, were more effective as α-amylase and α-glucosidase inhibitors than from caffeic acid and ferulic acid. Among the phenolic compounds of C. decandra leaves, rutin and quercetin were predicted to be the potential α-glucosidase inhibitors.
PENENTUAN KONDISI FERMENTASI DALAM PRODUKSI N-ASETILGLUKOSAMIN DARI KULIT UDANG MENGGUNAKAN BAKTERI Providencia stuartii Yuniwaty Halim; Ratna Handayani; Shella Trey Lamtoro; Hardoko Hardoko
Jurnal Sains dan Teknologi Pangan Vol 8, No 5 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i5.43422

Abstract

Penelitian ini dilakukan untuk menentukan jenis substrat, pH, suhu, dan lama fermentasi terbaik untuk menghasilkan N-asetilglukosamin oleh bakteri Providencia stuartii. Bakteri Providencia stuartii yang digunakan merupakan hasil isolasi dari penelitian sebelumnya. Kondisi fermentasi terbaik ditentukan dengan melakukan fermentasi pada berbagai suhu (32oC, 37oC, dan 42oC), pH (5, 6, 7, dan 8), serta lama fermentasi. Hasil penelitian menunjukkan bahwa konsentrasi N-asetilglukosamin tertinggi dengan menggunakan substrat tepung cangkang udang dihasilkan pada suhu fermentasi 37oC dengan pH media 7 dan lama fermentasi 9 hari, yaitu sebesar 178.752,670 ± 1.774,478 ppm. Sedangkan konsentrasi N-asetilglukosamin tertinggi dengan menggunakan substrat kitin dihasilkan pada suhu fermentasi 37oC dengan pH media 8 dan lama fermentasi 4 hari, yaitu sebesar 68.789,00 ± 2682,65 ppm.
Co-Authors Alifah Nur Fajrin Arning Wilujeng Ekawati Bambang B. Sasmito Clara Tasia Dean Rama Prayoga Delvira Riska Ananta Halim, Yuniwaty Hamid M. Afandi Handayani, Ratna Heder Djamaludin Hezkiel Oktorully Tampubolon manik, ria retno Mochamad Arega Alfikri Muhammad Dailami, Muhammad Nugroho Maulia Reinald Febryanto Pengalila Romasni Sitanggang Shella Trey Lamtoro Tambunan, Jeny Ernawati Titik Dwi Sulistiyati Titri Siratantri Mastuti Vivi Nurhadianty, Vivi Yunita E. Puspitasari Yunita Eka Puspitasari