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All Journal Jurnal Teknologi Pertanian Jurnal Segara PENA AKUATIKA : JURNAL ILMIAH PERIKANAN DAN KELAUTAN Journal of Artificial Intelligence and Digital Business Zoologi: Jurnal Ilmu Peternakan, Ilmu Perikanan, Ilmu Kedokteran Hewan
Budi Satriyanto
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Electrical & Electronics Engineering Engineering Environmental Science Materials Science & Nanotechnology Social Sciences

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Heat Stability of Red Fruit Extract (Pandanus conoideus) Color as Potential Source of Natural Pigments Satriyanto, Budi; Widjanarko, Simon B.; Yunianta, Yunianta
Jurnal Teknologi Pertanian Vol 13, No 3 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (506.312 KB)

Abstract

The most important nutritional component in red fruit Pandanus conoideus is pro-vitamin A in the form of β-carotene. β-carotene is a non polar, long-chained carbon organic compound. Extraction of red fruit’s oil in volves thermal process on boiling phase. β-carotene is unstable at high temperatures, so the red fruit’s oil quality may decrease on in appropriate heating temperature and duration. The purpose of this research were to determine the effects of extraction time by boiling at 85 ⁰C to the pigment quality of red pandanus fruit extract’s oil (RFOP). Experiments were performed by Completely Randomized Design (CRD) with single factor, heating duration (60 minutes, 120 minutes, 180 minutes, 240 minutes, 300 minutes and 360 minutes). Research results showed that heat-extraction time in optimum temperature would affect on total carotenoids and β-carotene content of RFOP so that stability of pigment’s color was optimal and stable. Treatments also affect moisture content, yield and color L*, a *, b*. Extraction time that provide the best results was 360 minutes at 85 ⁰C. GCMS analysis showed the dominant compounds of RFOP were heptadecene-(8)-carbonic acid (79.66%), and hexadecanoic acid (5.62%). Keywords: β-carotene stability, heating effect, color intensity, Papua local potential, red fruit GCMS chromatogram
Kondisi Sosial Ekonomi dan Mekanisme Pemberdayaan Nelayan Tangkap Tusana Nurul Safaah; Nunik Mulyandari; Budi Satriyanto; Karyoto Karyoto
Zoologi: Jurnal Ilmu Peternakan, Ilmu Perikanan, Ilmu Kedokteran Hewan Vol. 2 No. 2 (2024): Juli: Zoologi: Jurnal Ilmu Peternakan, Ilmu Perikanan, Ilmu Kedokteran Hewan
Publisher : Asosiasi Riset Ilmu Tanaman dan Hewan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/zoologi.v2i2.36

Abstract

The aim to be achieved in this research is to find out the socio-economic status and empowerment of fishing fishermen. The method used to answer the problems in this research is a literature review using secondary data sources. The results of the research show that the social and economic conditions of the capture fishermen group can certainly be seen from the types of fishermen, the first of which is boat charter fishermen, where they have a more stable social and economic status. Second, fishermen in the labor category where these fishermen have the most worrying social and economic status. Third, owner fishermen, where this type of fisherman has good social and economic status. Fourth, entrepreneurs in this mechanism are at the most important social and economic strata. Empowerment that can be carried out is First, the revitalization of ships and fishing gear, which in this case is realized by the government through the formation of groups. Second, empowerment that can be carried out is by providing capital assistance to fishermen where the mechanism for providing assistance can be implemented on a rolling basis using regional money. Third, conduct training for fishermen
ENRICHMENT OF MUD CRAB PARENTS (Scylla serrata) FEED WITH THE ADDITION OF RED FRUIT OIL (Pandanus conoideus) ON THE DEVELOPMENT OF OVARY MATURITY TIME AND NUMBER OF LARVAE Hidayah, Elmi; Nurhaidin, Nurhaidin; Satriyanto, Budi
Jurnal Segara Vol 19, No 2 (2024): August
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/segara.v19i2.14913

Abstract

This study aims to determine the effect of the addition of Papuan red fruit oil supplements (Pandanus conoideus) as a result of red fruit extraction, on the development of ovaries and the length of maturation time of mangrove crab ovaries (Scylla serrata). Red fruit (Pandanus conoideus) is an endemic Papuan plant that is believed to cure several diseases and can be used as a supplement because it contains active compounds including fatty acids in the form of triglycerides and antioxidant compounds such as beta-carotene and tocopherols. Experiment with feeding fresh feed to Mangrove Crab broodstock, weighing 400-500 g/head. The experiment was conducted using a Complete Random Design with three feed compositions and three individuals as replicates. Feed A (control): Decapterus sp.100 g; Feed B : Decapterus sp. 23 g, 40 g Shelled Squid, and 37 g Red Fruit Oil; Feed C: Decapterus sp fish 41 g, squid shell 24 g, and Red Fruit Oil 35 g. The parent maintenance container uses a transparent plastic container with water circulation (waterflow). The parameters measured were the length of time to reach ovarian maturity and the number of larvae produced by mangrove crabs (Scylla serrata). The data was analyzed with INOVA. The results of the study showed that the mother crab fed Red Fruit Oil supplement had a longer time to mature ovary faster than the mother crab fed without Red Fruit Oil.
Pengaruh Salinitas Berbeda Terhadap Daya Tetas Telur Udang Vaname (Litopenaeus vannamei) Hidayah, Elmi; Anggoro, Agung Doni; Wulan, Dyah Retno; Satriyanto, Budi; Rinjani, Gudhia Dunnya
Pena Akuatika : Jurnal Ilmiah Perikanan dan Kelautan Vol. 24 No. 1 (2025): PENA AKUATIKA JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Fakultas Perikanan Universitas Pekalongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31941/penaakuatika.v24i1.4975

Abstract

Salinitas  sangat berpengaruh pada budi daya perikanan air laut maupun air payau. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh kisaran kadar garam (salinitas) yang baik pada daya tetas telur udang vaname (Litopenaeus vannamei), sebagai acuan nantinya pada proses pembenihan udang vaname di fase peneluran. Metode pengambilan data ini menggunakan percobaan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan yaitu salinitas 28 ppt, salinitas 32 ppt, salinitas 34 ppt dan 3 kali ulangan dengan jumlah telur per pengulangan 200 butir. Alur proses penelitian ini diawali dengan persiapan peralatan (Bak / kolam, seser, refraktometer, dll) yang dibutuhkan, tahap selanjutnya yaitu penyediaan telur udang vaname sebagai bahan penelitian, dan tahap terakhir yaitu melakukan pengamatan penelitian. Hasil penelitian menunjukan salitinas 32 ppt mendapatkan hasil terbaik dimana pembelahan sel sangat optimal dan waktu yang diperlukan lebih singkat yaitu 8 jam 43 menit dengan nilai rata-rata HR 84-91% tidak terdapat naupli yang abnormalitas dan naupli berenang aktif.
Uji Penerimaan Produk Kue Sus dengan Subtitusi Tepung Sukun (Artocarpus altilis) dan Penambahan Ikan Nila (Oreochromis niloticus) Anam, Khoerul; Febriyanti, Putri; Supriyatin, Tintin; Mulyandari, Nunik; Satriyanto, Budi
RIGGS: Journal of Artificial Intelligence and Digital Business Vol. 5 No. 1 (2026): Februari - April
Publisher : Prodi Bisnis Digital Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/riggs.v5i1.7383

Abstract

Choux pastry atau kue sus merupakan salah satu jenis produk pastry yang memiliki tekstur ringan, rongga berpori di bagian dalam, serta umumnya diisi dengan vla atau berbagai jenis isian lainnya. Produk ini cukup populer di kalangan masyarakat karena memiliki cita rasa yang khas dan tekstur yang lembut. Inovasi dalam penelitian ini adalah pengembangan kue sus melalui substitusi tepung sukun (Artocarpus altilis) serta penambahan daging ikan nila (Oreochromis niloticus) sebagai upaya diversifikasi pangan berbasis bahan lokal sekaligus meningkatkan nilai gizi produk. Pemanfaatan tepung sukun diharapkan dapat mengurangi ketergantungan terhadap tepung terigu, sedangkan penambahan ikan nila berpotensi meningkatkan kandungan protein pada produk kue sus. Penelitian ini bertujuan untuk menganalisis tingkat penerimaan panelis terhadap kue sus yang dimodifikasi dengan substitusi tepung sukun dan penambahan ikan nila. Metode penelitian yang digunakan adalah metode eksperimen dengan desain true experiment. Pengujian dilakukan menggunakan uji hedonik untuk menilai tingkat kesukaan panelis terhadap aspek sensoris produk, meliputi bentuk, penampilan, warna, aroma, rasa, kerenyahan, tekstur, dan kesan keseluruhan. Penilaian menggunakan skala Likert lima poin yang melibatkan 37 panelis, terdiri dari 6 panelis ahli (individual expert) dan 31 panelis tidak terlatih (untrained panel). Hasil penelitian menunjukkan bahwa kue sus dengan substitusi tepung sukun dan tambahan ikan nila secara umum dapat diterima oleh panelis dengan tingkat kesukaan sebesar 67,6% pada kategori suka terhadap kesan keseluruhan produk. Aspek sensoris yang paling disukai adalah aroma dengan persentase 62,2%, sedangkan parameter warna dan kerenyahan memperoleh tingkat penerimaan yang relatif lebih rendah.
Co-Authors Anggoro, Agung Doni Dr.Ir. Yunianta, DEA Febriyanti, Putri Hidayah, Elmi Karyoto Karyoto Khoerul Anam, Khoerul Mulyandari, Nunik Nunik Mulyandari Nurhaidin, Nurhaidin Rinjani, Gudhia Dunnya Simon B. Widjanarko Supriyatin, Tintin Tusana Nurul Safaah Wulan, Dyah Retno