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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
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Ultrapartikel tulang ikan kaya kalsium untuk peningkatan gel surimi pada pemanasan gelombang mikro: Calcium-rich fish bone ultraparticles for enhancing surimi gel strength under microwave heating Riyanto, Bambang; Ramadhan, Wahyu; Trilaksani, Wini; Isnaini, Cahyuning; Wulandari, Ayu Septi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 12 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(12)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i12.60145

Abstract

Produk berbasis surimi memerlukan kekuatan gel yang optimal untuk menghasilkan tekstur yang diinginkan. Penelitian ini bertujuan untuk menentukan konsentrasi terbaik ultrapartikel tulang ikan kaya kalsium (UpTIK) pada surimi ikan kurisi berdasarkan kekuatan gel surimi dan aktivitas TGase endogen pada pemanasan gelombang mikro. UpTIK diperoleh melalui kalsinasi dan nano milling, yang menghasilkan komposisi kalsium yang tinggi. Aktivasi TGase endogen dilakukan dengan variasi konsentrasi UpTIK (0; 0,5; 1; dan 2%) pada surimi dengan pemanasan gelombang mikro. Parameter yang dianalisis meliputi aktivitas ekstrak enzim TGase endogen, analisis warna L*a*b* dan derajat putih, daya ikat air (water holding capacity, WHC), protein larut garam (PLG), dan kekuatan gel. Hasil penelitian menunjukkan bahwa konsentrasi 1% UpTIK memberikan aktivitas TGase tertinggi (0,47±0,05 U/mL) dan kekuatan gel terbaik (647,17 g/cm²). Penambahan UpTIK juga meningkatkan daya ikat air dan protein larut garam tanpa memengaruhi derajat putih surimi. Waktu pemanasan gelombang mikro meningkatkan efisiensi hingga tiga kali lebih cepat dari pemanasan konvensional. Penelitian ini menawarkan inovasi pemanfaatan UpTIK untuk mengaktivasi TGase endogen pada pemanasan gelombang mikro sehingga memberikan potensi diversifikasi baru produk surimi berbasis perikanan tropis.
Optimasi hidrolisis enzimatik pepton ikan pelagis kecil menggunakan pepsin dari lambung tuna (Thunnus albacares): Optimization of enzymatic hydrolysis of small pelagic fish peptone using pepsin from tuna (Thunnus albacares) stomach Anabokay, Rolen Yaldivilmon; Nurhayati, Tati; Trilaksani, Wini
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 4 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(4)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v28i4.62326

Abstract

The abundant catch of small pelagic fish is often underutilized due to quality deterioration caused by mishandling, leading to economic and ecological losses. This study aims to find the best enzyme activity for breaking down fish meat and to describe the peptone that is wrapped in gum arabic and maltodextrin mixed in a 1:3 ratio. The peptone raw materials consist of mackerel (Rastrelliger sp.), yellowstripe scad (Selaroides sp.), and sardine (Sardinella fimbriata), as well as pepsin extracted from the stomach of yellowfin tuna (Thunnus albacares). A completely randomized design (CRD) was used, with a single factor consisting of three enzyme activity levels (3,000 U/mg, 6,000 U/mg, and 9,000 U/mg), conducted in two replications. The analysis results indicated that the total volatile base (TVB) value of the fish raw material reached 28.046 mg N/100 g, which remains within the acceptable consumption limit. The highest enzyme activity for breaking down substances was 3,000 U/mg, with an NTT/NTB value of 0.630±0.281a, and this was then used to make liquid peptone. The liquid peptone was encapsulated at a 1:3 (v/v) ratio using maltodextrin and gum arabic (1:3) as encapsulating agents. The peptone contained 35.86% protein, 1.5% ash, and 86.42% water solubility. Mixing liquid peptone with a 1:3 ratio created peptone that has 0.2% NaCl and a pH of 4.06, which is good for growing moderately acid-loving microbes. This study demonstrates that a 1:3 encapsulation ratio effectively produces stable, high-quality fish peptone, which shows potential for application as a microbial culture medium.
Pengaruh konsentrasi asam klorida terhadap ekstraksi glukosamina dari kitosan Penaeus monodon sebagai sistem sediaan liposom: The effect of hydrochloric acid concentration on glucosamin extraction from chitosan Penaeus monodon as liposomal-based delivery system Makatita, Suciarti; Trilaksani, Wini; Ramadhan, Wahyu
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 3 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v28i3.62605

Abstract

Glukosamina merupakan senyawa penting untuk menjaga kesehatan sendi. Saat ini, hampir seluruh kebutuhan glukosamina di Indonesia masih bergantung pada impor. Pengembangan produksi glukosamina dengan variasi konsentrasi HCl menjadi langkah strategis untuk memenuhi kebutuhan nasional. Penelitian ini bertujuan untuk menentukan konsentrasi HCl terbaik dalam proses hidrolisis kitosan menggunakan metode ekstraksi ultrasonikasi untuk menghasilkan glukosamina hidroklorida (GlcN-HCl) berdasarkan rendemen, karakteristik fisikokimia, derajat kristalisasi, gugus fungsi, dan ukuran partikel. Ekstraksi dilakukan dengan variasi konsentrasi HCl sebesar 4, 6, dan 8%. Proses hidrolisis dilakukan dengan perlakuan ultrasonikasi selama 40 menit. Parameter yang dianalisis meliputi karakteristik fisikokimia, analisis X-Ray Diffraction (XRD), gugus fungsi melalui Fourier Transform Infrared Spectroscopy (FTIR), dan ukuran partikel. Hasil penelitian menunjukkan bahwa metode ekstraksi ultrasonik dengan variasi konsentrasi HCl menghasilkan GlcN-HCl dengan karakteristik fisikokimia yang baik. Rendemen yang diperoleh berkisar antara 78,95–86,20%. GlcN-HCl yang dihasilkan memiliki pH 3,59–3,64 serta struktur kristal spesifik pada sudut 2θ (9,87° dan 28,95°) berdasarkan analisis XRD. Spektrum FTIR menunjukkan serapan khas pada bilangan gelombang 1.613 cm⁻¹, yang mengindikasikan keberadaan gugus amina. Ukuran partikel GlcN-HCl berkisar antara 26–239 nm. Perlakuan ekstraksi glukosamina dengan HCl 4% menghasilkan rendemen tertinggi sehingga terpilih untuk formulasi sediaan liposom. Evaluasi stabilitas liposom yang mengandung GlcN-HCl selama 4 hari penyimpanan menunjukkan bahwa waktu penyimpanan berpengaruh terhadap kestabilan fisik liposom, yang ditandai dengan peningkatan kekeruhan.
PENGARUH PERBEDAAN SUHU DAN LAMA PENGASAPAN TERHADAP KADAR AIR, LEMAK DAN GARAM IKAN NILA (Oreochromis niloticus) ASAP Jaya, Indra; Trilaksani, Wini; Setiawan, Williandi; Deswati, Ratih; Litaay, Dr. Christina
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

Abstract

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.
Characteristics of DHA-rich masked tuna eye oil and its application in fortified lokum formulation: Characteristics of DHA-rich masked tuna eye oil and its application in fortified lokum formulation Suseno, Sugeng Heri; Trilaksani, Wini; Santoso, Joko; Ibrahim, Bustami; Santosa, Zacky Arivaie
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 12 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(12)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/01dy9s27

Abstract

Tuna eye oil is a source of omega-3 fatty acids, particularly docosahexaenoic acid (DHA); however, its application in food products remains limited because of its strong fishy odor and high susceptibility to oxidation. This study aimed to determine the most effective masking treatment for tuna eye oil to reduce fishy odor and improve oxidative stability and sensory acceptance in fortified lokum. The study was conducted in three stages: (1) extraction of tuna eye oil using centrifugation, (2) oil masking with lemon or ginger oil at concentrations of 12.5, 25, and 37.5%, and (3) formulation of fortified lokum using the selected masked oil. The extracted oil exhibited a free fatty acid (FFA) content of 0.42%, peroxide value (PV) of 7.44 meq/kg, anisidine value (AnV) of 9.98 meq/kg, and total oxidation (TOTOX) value of 24.84 meq/kg. Masking with lemon oil or ginger oil at 37.5% reduced oxidation parameters (FFA 0.12–0.28%; PV 4.49–6.61 meq/kg; p-AnV 3.08–3.75 meq/kg; TOTOX 12.06–16.96 meq/kg), enhanced antioxidant activity (IC₅₀ 140.76–166.41), and preserved the fatty acid profile, with DHA accounting for 29–30% of the total fatty acids. Fortification of lokum with masked tuna eye oil increased fat, EPA, and DHA levels, accompanied by measurable reductions in hardness and chewiness. Overall, masking tuna eye oil with 37.5 % %lemon and ginger oils effectively improved oxidative stability, with lemon oil showing the most balanced performance in terms of oxidation parameters, antioxidant activity, and sensory acceptance of fortified lokum.
Diversifikasi dan Pengembangan Produk Hasil Samping Industri Rajungan: Pemberdayaan Masyarakat Mini Plant di Kabupaten Pemalang Jawa Tengah Wini Trilaksani; Bambang Bambang; Wahyu Ramadhan; Joko Santoso; Zacky Ariviaie Santosa
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 1 (2024): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.10.1.94-101

Abstract

The crab canning industry in Pemalang Regency has been built for over three decades and has become the largest in Indonesia, with 13 mini-plant units. Boiling and stripping are the main activities that produce a large amount of waste, causing pollution. The crab waste currently utilized by the local community as animal feed. Therefore, disseminating knowledge and skills regarding diversification and product development is necessary. The training aimed to deliver knowledge and skills concerning diversification and development of products for the mini-plant in Pemalang. Training consists of pre-activities, delivery of innovative content, development of various by-products, and evaluation. The innovative topic includes handling and potential use as instant food, snacks, seasoning, nova ingredients, and other non-food products. Diversification includes the innovation of traditional community-based products (tempe rajungan (teraja) and abon vegetable rajungan anaraja), innovation of regionally processed products ("cactus crab" similar to the typical snack of Pemalang "ogel ogel"), instant and seasoning as well (soup cream, petis, and souce). The response rate/change in knowledge and skill attitudes is classified as very high, ranging from 70% to 100%. The post-activity evaluation after three months, a processors and marketers group (Poklasar) of various processed products named "Gira Sari," with the primary production of snacks for souvenirs. Local extension workers accompany the Gira Sari Group in the activity. Challenges such as non-standard utensils, raw materials, packaging, lack of business strategy knowledge, and financial analysis require immediate solutions.
Co-Authors - Suryahadi . Nurjanah . Uju . Uju Aditya Bayu Hanura Aida Vitayala S Hubeis Anabokay, Rolen Yaldivilmon Anak Agung Gede Sugianthara Anna C. Erungan Arafah, Purnama Arfin Ramadhan Arivai Santosae, Zacky Auzi Asfarian Bahukeling, Trukan Sri Bambang - Riyanto Bambang Bambang 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 - - Deswati, Ratih Dewi Mutamimah Dewi Setiyowati Gadi Dita Masluha Eko Ruddy Cahyadi elizabeth juleny tapotubun Ella Salamah Emma Masruroh Fadli, Rizki Fahri Sinulingga Fauziah, Silva 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 Huriyah, Siti Balqis Ikram Abi Hamzah Kurniawan Ima Hani Setiawati Immatul Ulya Indra Jaya Irawan, Azizah Septiyani Iriani Setyaningsih Irzal Effendi Joko Santoso Kartika, I Wayan Darya Ketut Adnyane Mudite Kustiariyah Tarman La Ode Fitradiansyah Lianny Eka Susyiana Linthin, Retno Dwiputri Litaay, Dr. Christina Luky Adrianto M Hubeis Ma'mun Sarma Maglory Siburian Makatita, Suciarti Mala Nurilmala MARIA BINTANG Maria Ivan Budju Niga Mirza Gulam Ahmad Mochammad Riyanto Mohammad Zaenuri Mubariq Ahmad Muhamad Zidan Rahmat Muhammad Nabil Muhammad Syamsun Musa Hubeis Nikmawatisusanti Yusuf Nindya Hambar Wasisto Ninik Purbosari Nur’afni Rahmaeni Nurcomariah Nurjanah Nurmaida Nurmaida, Nurmaida Oktariza, Wawan Patmawati Patmawati Picaulima, Simon M. Pipih Suptijah Pramono, Titus Ria Fahleny Rifki Prayoga Aditia Rika Lestari Ronny I. Wahju Ruddy Suwandi safrina dyah hardiningtyas Sakinah, Aula Santiara Putri Pramestia Santosa, Zacky Arivaie Santosae, Zacky Arivai sapanli, kastana Satya Mardi Sau, Fatimah Setiawan, Williandi Silva Fauziah Sinulingga, Fahri Siti Nurbaity Kartika Apriani Siti Rahayu Nadhiroh Sofyan Rahman Sri Purwaningsih Stevi Imelda Murniati Wodi Stevy Imelda Murniati Wodi Subakir, Andi Agus Sugeng Heri Suseno Taryono TATI NURHAYATI Tiftazani, M. Haekal Tri Wahyuningsih Tri Wiji Nurani Tridoyo Kusumastanto Uju Uju Uju Uju Uju Uju Umi Muawanah Utami Dyah Syafitri Utami, Rahmadiana Vatin Tri Gentini Vegatarani Aulia Azzahra Wa Ode Nur Asma La Dia Nur Wahyu Ramadhan Wahyu Ramadhan Wahyu Ramadhan Widati Fatmaningrum Widiarsyah, Farel William Vito Krisnawan Wulandari, Ayu Septi Yefni Widria Yopi Nurdiansyah Zacky Ariviaie Santosa