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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Perikanan dan Kelautan Marine Fisheries: Jurnal Teknologi dan Manajemen Perikanan Laut Jurnal Pengolahan Hasil Perikanan Indonesia MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Jurnal Ilmu dan Teknologi Kelautan Tropis Indonesian Journal of Business and Entrepreneurship (IJBE) Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Media Gizi Indonesia (MGI) Jurnal FishtecH Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Policy Brief Pertanian, Kelautan, dan Biosains Tropika Journal of Fisheries & Marine Jurnal Standardisasi Bambu Laut: Jurnal Pengabdian Masyarakat

Wini - Trilaksani

Departemen Teknologi Hasil Perairan, Fakultas Perikanan Dan Ilmu Kelautan Institut Pertanian Bogor, Kampus IPB Darmaga, Jalan Agatis, Bogor 16680 Jawa Barat Telepon (0251) 8622915, Faksimili (0251) 8622916

Author-ID : 432007

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Library & Information Science Social Sciences Other

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CHARACTERIZATION OF FUNCTIONAL PROPERTIES FISH PROTEIN CONCENTRATE OF SKIPJACK ROE (Katsuwonus pelamis) Frets Jonas Rieuwpassa; Joko Santoso; Wini Trilaksani
Jurnal Ilmu dan Teknologi Kelautan Tropis Vol. 5 No. 2 (2013): Elektronik Jurnal Ilmu dan Teknologi Kelautan Tropis
Publisher : Department of Marine Science and Technology, Faculty of Fisheries and Marine Science, IPB University

By product that rich in protein such as fish roes are potential as raw material for protein concentrate. This research aimed to utilize skipjack roes to produce protein concentrate and to characterize its functional properties. The method used to extract protein was defatting method using isopropyl alcohol and ethanol with extraction times of 1, 2, and 3 hours. The results showed that skipjack roes contained 19.81% of protein, 3.41% of fat, 71.32% of moisture, 2.04% of ash, and 1.53% of carbohydrate (by difference). Defatting method using isopropyl alcohol for 3 hours produced the best roe protein concentrate (RPC). The product meets to the quality requirements of fish protein concentrate type B, contained protein and fat of 71.79% and 2.78%, respectively. This product also had functional properties as follows: water absorption capacity (1.57 ml/g), oil absorption capacity (1.82 g/g), emulsion capacity (81.65%), bulk density (0.51 g/ml), foaming capacity (1.90 ml), foaming stability (0.22 ml) and protein digestibility (95.86%). Lysine and leucine became the major essential amino acid of RPC, with values were 70.76 and 64.91 mg/g protein, respectively. The composition of amino acids of RPC skipjack consisted of 8 essentials amino acids, 5 non-essentials amino acids and 2 semi-essentials amino acids. Keywords: extraction, fish roe skipjack, roe protein concentrate

ANTIOXIDANT ACTIVITY OF SELECTED FORMULA Spirulina platensis TROCHES BASED ON PYSICAL CHARACTERISTICS Ria Fahleny; Wini Trilaksani; Iriani Setyaningsih
Jurnal Ilmu dan Teknologi Kelautan Tropis Vol. 6 No. 2 (2014): Electronik Jurnal Ilmu dan Teknologi Kelautan Tropis
Publisher : Department of Marine Science and Technology, Faculty of Fisheries and Marine Science, IPB University

ABSTRACT Spirulina contains complete nutrition and bioactive components as a source of antioxidants. The aims of this research were to determine a formula of troche from Spirulina platensis according to the physical characteristic standard of the Indonesian Health Ministry, and to determine the antioxidant activity of the selected troche from Spirulina platensis. This research was conducted in three stages. The first stage was troches formulation. The second stage was troches physical analyses, including weight uniformity, friability, hardnes, and disintegration time. The third stage was to determine the antioxidant activity of the selected formula of troche from Spirulina platensis. There were five formulas of troches i.e., FTS 1, FTS 2, FTS 3, FTS 4, and FTS 5. The troche consisted of Spirulina platensis powder, carrageenan, gelatin, corn flour, sugarleaf, and mint powder. Based on the weight uniformity of the troche, all formulas met the standard. However, according to friability aspect, the best formula was FTS 1 with rate of 1.7%. The hardness of five formula ranged from 0.65 to 2.3 Kp, and none met the standard. The best formula based on disintegration time measurement was FTS 1 (24:47 minutes). Based on the physical characteristics of the troches, the selected formula was FTS 1. The antioxidant activity (IC50 of the selected formula (FTS 1) was 288,68 ppm. Keywords: antioxidant, troches, physical characteristics of troches, Spirulina platensis

NATURAL CATHEPSIN INHIBITOR TO INHIBIT MILKFISH DETERIORATION DURING CHILLING STORAGE Tati Nurhayati; Wini Trilaksani; Mohammad Zaenuri
Jurnal Ilmu dan Teknologi Kelautan Tropis Vol. 7 No. 2 (2015): Elektronik Jurnal Ilmu dan Teknologi Kelautan Tropis
Publisher : Department of Marine Science and Technology, Faculty of Fisheries and Marine Science, IPB University

Quality deterioration of fish is caused by various factors, one of them is due to the activity of cathepsin enzyme. Cathepsin enzyme activity can be inhibited by enzyme inhibitors. Inhibitors of the enzyme can be obtained from fish meat tissue by separating the enzyme-inhibitor complex with heat treatment. The purpose of this research was to extract and apply the cathepsin inhibitors to inhibit deterioration of fish quality. This research was conducted in three steps: (1) the determination of the optimum extraction temperature for extraction of cathepsin inhibitors, (2) the determination of the most potent cathepsin inhibitors with various concentrations, and (3) the application of cathepsin inhibitors in inhibiting the deterioration of fish quality. The results showed that the cathepsin inhibitors was optimally extracted at 80°C. Cathepsin inhibitors diluted using buffer with a ratio of 1: 1 had the same relative activity without dilution. The process of quality deterioration of milkfish control in chilling temperatures occured after 504 hours (21 days) storage with a 24-hour observation time interval. The complete process during observation was pre-rigor (0 hour ), rigor mortis (96 hours), post-rigor (360 hours), and deterioration (504 hours). The process of milkfish quality deterioration treated with soaking in cathepsin inhibitors occured after 624 hours (26 days) storage with the detailed process as follows: 0 hour (pre-rigor), 144 hours (rigor mortis), 408 hours (post-rigor), and 624 hours (deterioration). Thus fish marinated with cathepsin inhibitors achieve slower deterioration phase 5 days. Keywords: cathepsin inhibitor, deterioration, pre-rigor, rigor mortis, post-rigor, quality deterioration.

CHARACTERIZATION OF NANOHYDROXYAPATITE FROM TUNA’S Thunnus sp BONE AS BIOMATERIALS SUBSTANCE Aditya Bayu Hanura; Wini Trilaksani; Pipih Suptijah
Jurnal Ilmu dan Teknologi Kelautan Tropis Vol. 9 No. 2 (2017): Elektronik Jurnal Ilmu dan Teknologi Kelautan Tropis
Publisher : Department of Marine Science and Technology, Faculty of Fisheries and Marine Science, IPB University

Tuna Thunnus sp is a high-value fisheries products. The abundance of waste from tuna’s processing industry has not been used optimally. The objective of this study was to produce and characterize nanohidroxyapatite (Ca5(PO4)3((OH)0.8F0.2) of tuna’s Thunnus sp bone waste using high temperature sintering of 400-800OC continuing by nanomilling method. The results of the characterization showed that the sintering temperature of 800OC was the best treatment yielding of hidroxyapatite 57.73%, 89.27% white degree level. The result of statistic analysis showed that the sintering temperature variation gave a significant effect on the white degree at the test level (p <0.05). Proximate result after sintering showed moisture content of 0.15%, 99.83% ash, 0.05% fat, 0.73% protein and 0% crude fiber. Results of heavy metal analysis showed the content of lead (Pb) and mercury (Hg) was negative, and cadmium (Cd) 0.018 ppm. The mineral test consist of calcium, phosphor, kalium, magnesium, iron, zinc, manganese, and sodium with the dominant elements were 49.76% calcium and 9.02% phosphor. The result of statistic analysis showed that the sintering temperature variation gave significant effect to the three main minerals at the test level (p<0.05). The Particle Size Analyzer test showed that nanohidroxyapatite particles was measured at 800-900 nm. The X-Ray Diffractometer analysis showed the results of sample identification contains hydroxyapatite and fluorian, with syn 100.00%. The hidroxyapatite was a compound complex and crystals formed has a hexagonal shape with a percentage of 82.9% crystallinity. Keywords : bone, nanohidroxyapatite, particles, sintering, tuna

THE HISTOLOGICAL, EXTRACTION AND CHARACTERIZATION COLLAGENS YELLOW-PIKE CONGER Muarenesox talabon Dewi Setiyowati Gadi; Wini Trilaksani; Tati Nurhayati
Jurnal Ilmu dan Teknologi Kelautan Tropis Vol. 9 No. 2 (2017): Elektronik Jurnal Ilmu dan Teknologi Kelautan Tropis
Publisher : Department of Marine Science and Technology, Faculty of Fisheries and Marine Science, IPB University

By product Muarenesox talabon swim bladders can be used as a raw material for desperately needed in the food, biomedical, pharmaceutical, and cosmeceuticals industries. The aims of the research were to observed the histological and determine chemical characteristics of swim bladder including proximate and amino acids; extraction of acid soluble collagen and determine the characteristics of collagen including proximate, pH, heavy metals, microbial, amino acids, functional groups, molecular weights, and thermal stability. The morphology of cunang swim bladder consists of outer, middle, and inner layers containing collagen fibers; 33.67±0.71%wb and protein whichwere dominated by three amino acids that were glycine, proline, and alanine. Pretreatment by 0.1 M NaOH for 8 hours (K1T4) and acid extraction by 0.25 M acetic acid for 72 hours (M1T3) was the best treatment yielding 14.51± 0.43% of collagen; having 12.12±0.04% wb of moisture; 88.54 ± 0.08% wb of protein; 1.31±0.23% wb of fat; 0.17±0.03% wb of ash. Not detected any heavy metals (Pb, Hg, As, Cd). Acidity pH was 4.31 and negative of E. coli and Salmonella. The main amino acids detected were glycine 241.06 mg/g; proline 88.73mg/g; and alanine 86,98 mg/g; FTIR spectra were revealed the presence of triple helix structures; electrophoresis patterns consisted of 136 kDa of mol weight of α1 and 117 kDa of mol weight of α2 were characterisedto be type I collagen; which had Tmax of 195.59ºC and ΔH 7.8113 J/g. Keywords: acid extraction, swim bladder, collagens, thermal stability

PENGARUH PERBEDAAN SUHU DAN LAMA PENGASAPAN TERHADAP KADAR AIR, LEMAK DAN GARAM IKAN NILA (Oreochromis niloticus) ASAP Dr. Christina Litaay; Indra Jaya; Wini Trilaksani; Williandi Setiawan; Ratih Deswati
Jurnal Ilmu dan Teknologi Kelautan Tropis Vol. 14 No. 2 (2022): Jurnal Ilmu dan Teknologi Kelautan Tropis
Publisher : Department of Marine Science and Technology, Faculty of Fisheries and Marine Science, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jitkt.v14i2.39941

Smoking fish is a method of processing to extend the shelf life of the product. To overcome the decline in the quality of tilapia is through a cold smoking process. Cold smoking has a longer shelf life than fish smoked with hot smoking. This study aims to determine the effect of temperature and smoking time on the quality of smoked tilapia using the cold smoking method. The interaction of temperature treatment and smoking time in the smoking process affects the characteristics of the water, fat, and salt content of smoked tilapia. Smoked tilapia produced by a combination of temperature treatment and smoking time has a moisture content of 12.73-20.46%; fat with an average of 16.48-27.17%; and salt by 3.30-4.68%. Temperature treatment of 50-55oC for 48 hours gave a lower moisture content value of 12.73%. The results of this study indicate that differences in temperature and smoking duration affect the moisture, fat, and salt content of smoked tilapia.

Co-Authors - Suryahadi . Nurjanah . Uju . Uju Aditya Bayu Hanura Aida Vitayala S Hubeis Anak Agung Gede Sugianthara Anna C. Erungan Arafah, Purnama Arfin Ramadhan Arivai Santosae, Zacky Aula Sakinah Auzi Asfarian Ayu Septi Wulandari Bahukeling, Trukan Sri Bambang - Riyanto Bambang Bambang Bambang Riyanto Bambang Riyanto Bambang Riyanto Bambang Riyanto Bambang Riyanto Bhatara Ayi Meata Bustami Ibrahim Bustami Ibrahim Cahyuning Isnaini, Cahyuning Christy Desta Pratama Daniel R Monintja Deny Tri Prastyo Desniar - - Dewi Mutamimah Dewi Setiyowati Gadi Dita Masluha Dr. Christina Litaay Eko Ruddy Cahyadi Ella Salamah Emma Masruroh Fadli, Rizki Fahri Sinulingga Fahri Sinulingga Fahri Sinulingga Fery Kurniawan Fransiska R Zakaria Frets Jonas Rieuwpassa Gauzi, Sami Gevbry Ranti Ramadhani Simamora Gressty Sari Br Sitepu Hari Cahyono Herlan Widya Utama Hery Susanto Hidayati, Aulia Ikram Abi Hamzah Kurniawan Ima Hani Setiawati Immatul Ulya Indra Jaya Irawan, Azizah Septiyani Iriani Setyaningsih Irzal Effendi Joko Santoso Joko Santoso Kartika, I Wayan Darya Ketut Adnyane Mudite Kustiariyah Tarman La Ode Fitradiansyah Lianny Eka Susyiana Linthin, Retno Dwiputri Luky Adrianto M Hubeis Ma'mun Sarma Maglory Siburian Mala Nurilmala MARIA BINTANG Maria Ivan Budju Niga Mirza Gulam Ahmad Mohammad Zaenuri Mubariq Ahmad Muhamad Zidan Rahmat Muhammad Nabil Muhammad Syamsun Musa Hubeis Nikmawatisusanti Yusuf Nindya Hambar Wasisto Ninik Purbosari Nurâ€™afni Rahmaeni Nurcomariah Nurjanah Nurmaida Nurmaida Oktariza, Wawan Patmawati Patmawati Pipih Suptijah Pramono, Titus Rahmadiana Utami Ratih Deswati Ria Fahleny Rifki Prayoga Aditia Rika Lestari Rolen Yaldivilmon Anabokay Ruddy Suwandi safrina dyah hardiningtyas Santiara Putri Pramestia Santosae, Zacky Arivai sapanli, kastana Satya Mardi Sau, Fatimah Silva Fauziah Silva Fauziah Silva Fauziah Siti Balqis Huriyah Siti Nurbaity Kartika Apriani Siti Rahayu Nadhiroh Sofyan Rahman Sri Purwaningsih Stevi Imelda Murniati Wodi Stevy Imelda Murniati Wodi Subakir, Andi Agus Suciarti Makatita Sugeng Heri Suseno Taryono TATI NURHAYATI Tiftazani, M. Haekal Tri Wahyuningsih Tri Wiji Nurani Tridoyo Kusumastanto Uju Uju Uju Uju Umi Muawanah Utami Dyah Syafitri Vatin Tri Gentini Vegatarani Aulia Azzahra Wa Ode Nur Asma La Dia Nur Wahyu Ramadhan Wahyu Ramadhan Wahyu Ramadhan Wahyu Ramadhan Widati Fatmaningrum Widiarsyah, Farel William Vito Krisnawan Williandi Setiawan Yefni Widria Yopi Nurdiansyah Zacky Ariviaie Santosa

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