Article Per Year (5 Year)
p-Index From 2020 - 2025
1.556
P-Index
This Author published in this journals
All Journal Jurnal Perikanan dan Kelautan JFMR (Journal of Fisheries and Marine Research) FaST : Jurnal Sains dan Teknologi Journal of Aquaculture and Fish Health Prosiding Konferensi Nasional PKM-CSR Journal of Fisheries & Marine
Titik Dwi Sulistiyati
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Nursing Public Health Social Sciences

Published : 8 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Journal of Fisheries

 1 
Substitusi Jantung Pisang Kepok Kuning (Musa paradisiaca) sebagai Sumber Serat Terhadap Karakteristik Organoleptik Dendeng Giling Ikan Gabus (Ophiocephalus striatus) [The Subtitutions of Banana Blossom Yellow Kepok (Musa Paradisiaca) as a Fiber Source for Organoleptic Characteristic of Jerky Milled Snakehead Fish (Ophiocephalus Striatus)] Titik Dwi Sulistiyati; Eddy Suprayitno; Desi Tri Anggita
Jurnal Ilmiah Perikanan dan Kelautan Vol. 9 No. 2 (2017): 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.v9i2.7635

Abstract

                                                           AbstrakTujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi ikan gabus dan jantung pisang kepok kuning terhadap karakteristik organoleptik dendeng giling ikan gabus, serta mentapkan konsentrasi ikan gabus dan jantung pisang kepok kuning yang optimal pada dendeng giling ikan gabus. Perlakuan pada penelitian ini yaitu konsentrasi ikan gabus : jantung pisang kepok sebagai berikut, 65% : 35% (A), 62,5% : 37,5% (B), 60% : 40% (C), 57,5% : 42,5% (D), 55% : 45% (E) dan 100% : 0% (K) dengan suhu pengovenan 45 C selama 8 jam, kemudian dilakukan uji serat kasar dan uji organoleptik (skoring dan hedonik). Penelitian menggunakan RAL Sederhana dengan 5 kali ulangan. Hasil penelitian menunjukkan bahwa konsentrasi ikan gabus dan jantung pisang kepok kuning tidak berpengaruh nyata terhadap organoleptik hedonik dendeng giling ikan gabus, namun berpengaruh nyata terhadap organoleptik skoring. Konsentrasi ikan gabus dan jantung pisang kepok kuning yang optimal yaitu pada perlakuan D dengan konsentrasi ikan gabus : jantung pisang kepok kuning 57,5% : 42,5%, dengan kadar serat 47,804% dan nilai organoleptik skoring warna 3,347 (coklat tua), aroma 3,360 (khas dendeng), rasa manis 3,48 (manis), rasa gurih 3,560 (gurih), tekstur 4,573 (empuk) serta nilai organoleptik hedonik warna 5,187 (agak suka), aroma 4,880 (agak suka), rasa 5,427 (agak suka), tekstur 5,36 (agak suka).                                                                AbstractThe aim of this study was to determine the effect of the concentrations of snakehead fish and banana blossom yellow kepok for the organoleptic and chemical characteristic of jerky milled from snakehead fish, to determine optimal snakehead fish and banana blossom yellow kepok concentrations for the jerky milled product. The treatment of the concentrations of snakehead fish and c consist 65% : 35% (A), 62,5% : 37,5% (B), 60% : 40% (C), 57,5% : 42,5% (D), 55% : 45% (E) and control sample 100% : 0%. All of these treatments will be roasted on 8 hours. After that, these samples analyzed with organoleptic ( scoring and hedonic test). This research used by completely randomized design with five repetitions. The results showed that the concentration of snakehead fish and banana blossom yellow kepok had no significant effects on the organoleptic and hedonic jerky milled product but had significant effects on organoleptic scores and chemical characteristics. The optimal concentration of snakehead fish and banana blossom yellow kepok is D treatment with the concentrations of snakehead fish and banana blossom yellow kepok respectively 57,5 % and 42,5 % with crude fiber content 47,804% and organoleptic testing consist color score 3,347 (brown), aroma 3,360 (similar with the real of jerky milled), sweet taste 3,48 (sweet), savory taste 3,560 (tasty), texture 4,573 (padded)the treatment of D with concentration of cork: yellow banana heartbeat 57,5%: 42,5%, with organoleptic value of color scoring 3,347 (dark brown), aroma 3,360 (typical of jerky) , sweet taste 3.48 (sweet), savory taste 3,560 (tasty), texture 4,573 (padded). The hedonic analysis showed that color 5,187 (rather like), aroma 4,880 (somewhat like), taste 5,427 (rather like), texture 5,36 (slightly like).
Effect of Andrographis paniculata Leaf Crude Extract Against Edwardsiella tarda Bacteria and Histopathological Profile of the Liver of Osphronemus gouramy Juvenil Giri Pratama; Arief Prajitno; Titik Dwi Sulistiyati
Jurnal Ilmiah Perikanan dan Kelautan Vol. 15 No. 2 (2023): 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.38197

Abstract

Highlight Research Paniculata leaf crude extract has antibacterial compounds Paniculata leaf crude extract can inhibit the growth of E. tarda bacteria Gouramy liver infected by tarda bacteria undergoes degeneration, congestion, and necrosis Treatment using paniculata leaf extract can improve Gouramy liver damage   Abstract Edwardsiellosis caused by bacterium E. tarda is a serious challenge faced by Gourami farmers. This study aimed to determine the antibacterial activity of A. paniculata leaf crude extract on the growth of E. tarda bacteria and its effect on the histopathology of gourami liver which was carried out in two stages. In the first stage, the active compound was identified in the leaves of A. paniculata followed by the Minimum Inhibitory Concentration (MIC) test at five different doses and two controls. In-silico test was conducted to determine the antibacterial activity of crude extract of A. paniculata leaf. In the second stage, the Lethal Dosage (LD50) and Toxicity (LC50) tests were carried out. Histopathological test of gouramy liver was carried out by taking the liver of fish that had been exposed to E. tarda bacteria. The active compounds contained in the crude extract of A. paniculata leaf are flavonoids, alkaloids, tannins, triterpenoids, and saponins. The Lethal Dosage (LD50) was 106 CFU/ml, and a toxicity test showed a dose of 250 mg/L caused the most death compared to other treatments. Histopathological test of gouramy liver showed that crude extract of A. paniculata leaf could improve liver function optimally at a dose of 300 (mg/L). The results of this study indicate that crude extract of A. paniculata leaf can affect the histology profile of gouramy liver and can cause toxicity if used inappropriately.
Co-Authors Ahmad Alim Junnatul Haq Alfin Adam Arifin Alifah Nur Fajrin Anies Chamidah Arief Prajitno Arief Prajitno Bambang Budi Sasmito Bambang Budi Sasmito Desi Tri Anggita Desy Amalia Hidayati Dwi Setijawati Eddy Suprayitno Giri Pratama Giri Pratama Happy Nursyam Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Heder Djamaludin Hezkiel Oktorully Tampubolon Luh Ayu Hesa Frida Nanda Putri Lukman Mile Mikchaell Alfanov Pardamean Panjaitan Mikchaell Alfanov Pardamean Panjaitan Mr. Hardoko Tambunan, Jeny Ernawati Tania Nilakhandi Yunita Eka Puspitasari Zulfia Rifka Ayu Kusuma