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All Journal Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Perikanan dan Kelautan Jurnal Akuatika Indonesia Jurnal Fish Protech TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Leuit, Journal of Local Food Security Agrikan: Jurnal Agribisnis Perikanan Barakuda 45 Jurnal Teknologi Pengolahan Pertanian Jurnal Pengabdian Dinamika Jurnal Perikanan Terpadu Berita Biologi
Sakinah Haryati
AJurusan Perikanan. Fakultas Pertanian, Universitas Sultan Ageng Tirtayasa
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences

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Pengaruh Kombinasi Pupuk Anorganik dan Air Cucian Beras Terhadap Fikobiliprotein pada Spirulina Sp Nuryadin, Devi Faustine Elvina; Arisandi, Desy; Putri, Anne Mumtaza; Pratama, Ginanjar; Meata, Bhatara Ayi; Haryati, Sakinah; Munandar, Aris; Surilayani, Dini; Udin, Ato
Jurnal Fish Protech Vol 6, No 2 (2023):
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v6i2.45906

Abstract

Fikobliprotein merupakan bagian dari Spirulina sp. berisi biopigmen alami seperti fikosianin (CPC), fikoeritrin (FE), dan allofikosainin (APC) yang memiliki banyak manfaat seperti antikanker, antibakteri, antioksidan, antimelanogenik, antidiabetes, dan antiinflamasi. Pemanfaatan peranan tersebut perlu didukung dengan cara melakukan kegiatan kultur dalam keadaan terkontrol dan memperhatikan parameter lingkungannya seperti nutrisi yang tinggi dan kadar nitrogen. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh pupuk alternatif dari kombinasi pupuk anorganik (urea, plant catalys, giberelic acid) dan air cucian beras terhadap kandungan dari fikobiliprotein pada Spirulina sp. Prosedur analisis yang dilakukan dalam penelitiaan ini, yaitu : 1) pengukuran nilai optical density (OD), 2) analisis konsentrasi fikobiliprotein (fikosianin (PC), fikoeritrin (PE), dan allofikosianin (APC) dengan perlakuan yang diberikan k- (Kontrol negatif) tanpa pupuk; k+ (Kontrol Positif) pupuk walne 0,5 mL; A (1% pupuk anorganik dan 1 mL/L air cucian beras); B (1% pupuk anorganik dan 3 mL/L air cucian beras); C (1% pupuk anorganik dan 5 mL/L air cucian beras); D (1% pupuk anorganik dan 7 mL/L air cucian beras); E (1% pupuk anorganik dan 9 mL/L air cucian beras). Pupuk kombinasi yang digunakan dalam penelitian memberikan pengaruh terhadap proses kultur dan kandungan fikobiliprotein pada Spirulina sp.. Proses panen pada kultur Spirulina sp. dilakukan pada hari ke-5 dari proses kultur dengan hasil terbaik berada pada perlakuan E dengan nilai kadar fikosianin (C-PC), fikoeritrin (PE), allofikosianin (APC), dan fikobiliprotein berturut-turut adalah 0,782±0,153mg/mL, 0,055±0,007 mg/mL, 0,312±0,033, mg/mL, 1,149 mg/mL. Keywords: Pupuk Kombinasi, Fikobiliprotein, Spirulina sp.
Proximate Composition and Hedonic Acceptance of Commercial Malingping Fishball Zulkarnaen Alhaq, Faiz Furqon; Haryati, Sakinah; Surilayani, Dini; Munandar, Aris
Agrikan Jurnal Agribisnis Perikanan Vol. 15 No. 2 (2022): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/agrikan.v15i2.1398

Abstract

Fish balls are a popular food and are very popular with the general public, this is the main attraction for fish balls, fish balls have an advantage because they contain a protein content of 21.61%. Making fish balls is made by mixing tapioca flour with ground fish meat and adding spices and crushed ice cubes, tapioca is also added to the meatballs as a filler. The results of the organoleptic tests on the three types of fish meatballs showed that the average appearance results in F1 (6.47), F2 (5.60), and F3 6.47). The average odor results on F1 (7), F2 (6.53), and F3 (6.47). The average taste results on F1 (6.4), F2 (7.6), and F3 (8.07). The average yield of textures F1 (6.27), F2 (6.93), and F3 (7). As for the proximate analysis, the percentage results obtained from each test were the results of the moisture content test F1 (26.89%), F2 (39.54%), and F3 (33.78%). The results of the ash content test were F1 (1.46%), F2 (0.82%), and F3 (0.81%). Test results for protein content of F1 (9.99%), F2 (10.34%), and F3 (8.52%). The results of the fat content test were F1 (0.42%), F2 (0.52%), and F3 (0.44%). The test results for the levels of carbohydrates F1 (61.24%), F2 (48.78%), F3 (56.45%). The Ceu Bai malingping fish meatballs the most liked of the panelists taste
Characteristics and physicochemical properties of Kappaphycus alvarezii edible straw with the addition of tapioca flour Nurwahyuni, Ida; Haryati, Sakinah; Surilayani, Dini; Hasanah, Afifah Nurazizatul
Agrikan Jurnal Agribisnis Perikanan Vol. 17 No. 1 (2024): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/agrikan.v17i1.2027

Abstract

One of the biggest problems with plastic is that because of its chemical composition, it never biodegrades and never breaks down completely. Solution that can be made to reduce the amount of plastic waste is to make environmentally friendly materials, for example edible straw.. The aim of this research is to evaluate the physicochemical characteristics and obtain the best concentration of edible straw made from Kappaphycus alvarezii seaweed with the addition of tapioca flour based on hedonic organoleptic and organoleptic scoresheet assessments (appearance, aroma, taste, texture), water resistance test assessment, and proximate assessment (water content, ash content, protein content, carbohydrate content). This research method used a Completely Randomized Design (CRD) consisting of 4 treatments, the differences concentration of tapioca flour in 300 g of seaweed puree (RL1 (0 g), RL2 (50 g), RL3 (100 g), RL4 (150 g )) and done with 2 repetitions. Data were analyzed using Analysis of Variance (ANOVA) and the Mann-Whitney test at a 95% confidence interval. The addition of tapioca flour had a significant effect on Kappaphycus alvarezii seaweed edible straw (p<0.05) in the proximate test with the best treatment, which are water content 20,64%, ash content 2,01%, protein content 2,03%, fat 0,18%, carbohydrate content 75,90% and organoleptic values, such as appearance 8,07, smell 6,50, taste 4,43 and texture 7,83. The addition of tapioca flour also had a significant effect on the water resistance test which is 43,056%.
Preparation of Payus Fish Protein Isolate (Elops hawaiensis) with Different pH Methods Fatimah, Fanny Yulianti; Haryati, Sakinah; Aditia, Rifki Prayoga
Agrikan Jurnal Agribisnis Perikanan Vol. 17 No. 1 (2024): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/agrikan.v17i1.2059

Abstract

This research will be conducted in October-November 2023. The manufacture of protein isolates will be carried out at the Fisheries Product Processing Technology Laboratory, Department of Fisheries, Faculty of Agriculture, Sultan Ageng Tirtayasa University. Proximate and amino acid tests at the Integrated Laboratory, Bogor Agricultural University. Research on making payus fish protein isolate (Elops hawaiensis) with different pH methods has 2 stages, namely, preparation of raw materials and making payus fish protein isolate. Making payus fish protein isolate (Elops hawaiensis) with different pH methods is best at pH protein solubility pH 11. The resulting characteristic is a yield of 12.03%. Payus fish protein isolate has physical characteristics of functional properties of kamba density 0.65 g/mL, gel formation 2.5%, emulsion capacity 2.47 g/mL, low emulsion stability, oil absorption 1.20 g/mL, and water absorption 2.60 g/mL. The best chemical characteristics of payus fish protein isolate consist of water content of 21.59% (bb), ash content of 2.43% (bk), fat content of 8.78% (bk), protein content of 92.34% (bk), and carbohydrate content of 3.74% (bk). The resulting payus fish protein isolate has essential amino acid components that are quite complete so that it is categorized as a good food rich in nutritional sources. Payus fish protein isolate also contains aromatic amino acids, hydrophobic amino acids, and hydrophilic amino acids, which have the potential as antioxidants and payus fish protein isolate in studies that meet Food and Agriculture Organization standards.
PENGARUH PENGAWET KARBOKSIMETIL KITOSAN PADA BAKSO IKAN KURISI (Nemipterus japonicus) PADA PENYIMPANAN SUHU RUANG Khutwah, Rahma Malmus Fatin; Haryati, Sakinah; Aditia, Rifki Prayoga
Leuit (Journal of Local Food Security) Vol 5, No 1 (2024)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v5i1.24673

Abstract

Japanese threadfin bream is one the low economic fish which is quite abundant in Banten Province but utilization of its product processing is still not optimal. One of the fishery product that can be made is fish meatballs. This study aims to determine the optimal concentration of carboxymethyl chitosan in Japanese threadfin bream meatballs during room temperature storage. This research used a completely randomized 2 factorial and 2 replications. The first factor is the CMC concentration which consists of 4 levels, namely 0%, 1%, 2% and 3%. The second factor is storage time which consists of 5 levels, namely days 0, 1, 2, 3 and 4. The research results showed that the use of 1% CMC could increase the shelf life of meatballs by 2 days based on the Total Plate Count (TPC), pH, organoleptic test and physical test.
KARAKTERISASI PROFIL SENSORI DAN KIMIA DONAT DENGAN PENAMBAHAN TEPUNG RUMPUT LAUT Kappaphycus alvarezii azis, Muhammad Amirruddiin; Surilayani, Dini; Haryati, Sakinah; Munandar, Aris
Leuit (Journal of Local Food Security) Vol 4, No 2 (2023)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v4i2.22608

Abstract

Indonesia had become one of the world's main producers of seaweed with most of the species Kappaphycus alvarezii and Gracillaria sp. Donuts are included in the bakery product category. With the addition of seaweed flour in the manufacture of donuts, it is expected to increased the fiber content in the donuts, because seaweed had a relatively high fiber content, so it can improve digestive function. This study aimed to determined the best formulation of the addition of K. alvarezii seaweed flour to donuts. This study used a completely randomized design (CRD) with 2 replications. The treatment in this study was the addition of K. alvarezii seaweed flour which was different with 5 levels namely: 0%, 10%, 20%, 30% and 40%. The quality parameters analyzed were the hedonic test, including colour, aroma, taste and texture. Donuts with the best hedonic test were tested for crude fiber content and proximate tests, namely moisture content, ash content, fat content, protein content, and carbohydrate content. The addition of 10% seaweed powder (D1) was the best treatment with hedonic taste (3.36 ± 0.55), aroma (3.10 ± 0.80), color (3.83 ± 0.79), and texture (4.06 ± 0.63). Based on the chemical properties test, namely crude fiber content (0.14%) and proximate namely water content (25.61%), ash content (2.53%), fat content (15.91%), protein content (2.61%) )%, and carbohydrate content (53.34%). The addition of seaweed powder to donut production affects the hedonic and chemical characteristics of donuts. 
PENGARUH WAKTU STERILISASI TERHADAP DAYA SIMPAN PINDANG IKAN TONGKOL (Euthynnus affinis) DALAM KEMASAN RETORT POUCH Riandi, Rizki; Haryati, Sakinah; Aditia, Rifki Prayoga
Leuit (Journal of Local Food Security) Vol 4, No 2 (2023)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v4i2.22758

Abstract

Penelitian ini bertujuan untuk mengevaluasi pengaruh lama waktu sterilisasi terhadap daya simpan pindang ikan tongkol yang dikemas menggunakan kemasan retort pouch. Penelitian ini menggunakan Rancangan Acak Lengkap dengan perlakuan lama waktu sterilisasi 0, 5, 10, 15 menit. Parameter yang dianalisis pada penelitian ini adalah pH, Angka Lempeng Total (ALT) dan uji sensori. Hasil penelitian menunjukkan bahwa perlakuan tanpa sterilisasi memiliki nilai kenaikan Angka Lempeng Total (ALT) paling tinggi selama penyimpanan 30 hari. Perlakuan lama waktu sterilisasi 10 menit memberikan hasil paling disukai dari segi kenampakan dan tekstur, sedangkan sterilisasi 15 menit memberikan hasil paling disukai dari segi rasa dan bau. Setelah penyimpanan 30 hari, pindang ikan tongkol yang disterilisasi selama 5, 10, 15 menit menunjukkan daya simpan paling baik karena nilai sensori terhadap lendir masih di atas angka 7, sedangkan pindang ikan tongkol tanpa sterilisasi memiliki nilai sensori 5,13 pada parameter keberadaan lendir.
SOSIALISASI PROGRAM PENGELOLAAN BANK SAMPAH DIGITAL DI DESA TIRTAYASA BERSAMA MAHASISWA KKM KELOMPOK 7 Haryati, Sakinah; Rochmah, Restu Nur
Jurnal Pengabdian Dinamika Vol 9, No 2 (2022)
Publisher : Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62870/dinamika.v9i2.17868

Abstract

Penimbunan sampah dilingkungan masyarakat yang masih belum bisa terselesaikan.Terbatasnya tempat pembuangan sampah di Kabupaten Serang memberikan permasalahansampah di Kecamatan Tirtayasa ini menjadi semakin kompleks. Bank Sampah dapat mendorongmasyarakat dalam berpartisipasi aktif untuk memilah dan menabung sampah yang memilikinilaiekonomi.PembentukantitikBankSampahDigitaltersebardiKabupatenSerangKecamatanTirtayasa.PenimbanganBankSampahDigitaltersebardisetiapRW salahsatunya RT 06/03. Bank Sampah Digital ini memiliki proses penimbangan, pemilihan danpengangkutansampahuntukmembantumasyarakatdalammenabungsecaradigital yangdapatdilihatdariaplikasipengelola.Tujuanpenerapanbanksampahdigitaliniuntukmemudahkan masyarakat dalam pemerataan alur pengelolaan sampah yang memiliki basisdigitalisasi terutama untuk kemajuan desa. Metode yang digunakan adalah praktek langsung ditempat dan dilaksanakan pada tanggal 29 Juli 2022 di SD Negeri Tirtayasa dengan semuaanggota KKM Kelompok 7. Hasil sosialisasi bank sampah digital dapat menambah wawasankeilmuan bagi peserta khususnya pengelola bank sampah yang sudah ad di Desa Kegiatansosialisasi ini diharapkan lebih banyak lagi masyarakat Desa Tirtayasa. Kegiatan sosialisasi inidiharapkan dapat memotivasi masyarakat untuk bergabung menjadi anggota dan meningkatkanpendapatan masyarakat Desa Tirtayasa melalui program penerapan bank sampah digital.
PENDAMPINGAN KEAMANAN PANGAN PADA PEDAGANG MAKANAN JAJANAN BERBASIS IKAN DI SEKITAR KAMPUS UNIVERSITAS SULTAN AGENG TIRTAYASA UNTUK MENDUKUNG KESEHATAN KONSUMEN Haryati, Sakinah; Munandar, Aris
Jurnal Pengabdian Dinamika Vol 4, No 1 (2017)
Publisher : Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62870/dinamika.v4i1.8738

Abstract

Kegiatan penyuluhan tentang penanganan bahan baku dan keamanan pangan memberi wawasan pengetahuan dan pemahaman kepada peserta pengabdian tentang pentingnya penanganan bahan baku ikan dan makanan yang sehat bergizi untuk kesehatan keluarga, sehingga peserta dapat memahami makanan jajanan yang aman dikonsumsi dari bahan-bahan berbahaya seperti formalin. Kegiatan pengabdian pada masyararakat telah dilaksanakan pada tanggal 3 Juni 2016 bertempat di Laboratorium Teknologi Pengolahan Hasil Perikanan Jurusan Perikanan Fakultas Pertanian Universitas Sultan Ageng Tirtayasa. Peserta pengabdian pada masyarakat yang hadir terdiri dari pedagang makanan jajanan berbasis ikan, pengelola kantin, staf dan mahasiswa. Pengujian formalin secara kualitatif memberi pengetahuan dan pemahaman terhadap peserta dalam membedakan kriteria secara fisik pangan yang terdeteksi mengandung formalin dan tidak. Pelatihan diversifikasi pengolahan produk perikanan yang sudah dilakukan adalah pembuatan bakso ikan payus dan es kuwut rumput laut. Perbandingan ikan payus dengan tepung tapioka diuji coba oleh peserta pelatihan adalah 4 (bagian daging ikan payus) : 1,5 (tepung tapioka). Pembuatan es kuwut rumput laut menggunakan mentimun sebagai pengganti melon dan penambahan rumput laut sebesar 30% sebagai bahan antioksidan dan mengandung serat pangan yang baik untuk proses pencernaan dan pembuangan sisa metabolisme tubuh. Peserta memberi tanggapan positif terhadap serangkaian kegiatan pengabdian pada masyarakat yang meliputi penyuluhan bahan baku ikan dan keamanan pangan, pengujian kandungan formalin secara kualitatif dan diversifikasi pengolahan produk perikanan yaitu pembuatan bakso ikan payus dan es kuwut rumput laut. Pembentukan Forum Komunikasi Pedagang Makanan Jajanan Berbasis Ikan (Forum KPM_JBI) adalah wadah untuk menjalin silaturahmi dan komunikasi antara institusi khususnya Jurusan Perikanan dengan masyarakat. Pengabdian ini tentunya sangat diperlukan untuk memberi edukasi terhadap pedagang agar memiliki kepahaman dalam memproduksi makanan jajanannya yang bergizi, sehat dan aman.
Characterization of Glucosamine Nano Particles from Chitosan Using Ultrasonicators and Ball Milling Methods Meata, Bhatara Ayi; Pratama, Ginanjar; Aditia, Rifki Prayoga; Hasanah, Afifah Nurazizatul; Surilayani, Dini; Haryati, Sakinah; Munandar, Aris
Jurnal Perikanan dan Kelautan Vol 11, No 2 (2021)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v11i2.12886

Abstract

Oral consumption of glucosamine hydrochloride can worsen side effects in the human body, so the development of nanoparticles from glucosamine hydrochloride is needed as a topical preparation in treating osteoarthritis. This study aims to determine the differences in the characteristics of nanoparticles from shrimp shell glucosamine made ultrasonic and ball milling. For the production of glucosamine from shrimp shells, the acid hydrolysis method was used using 37% HCL solution, then washed with IPA solution until glucosamine powder was formed, then the yield and FTIR tests were carried out. Preparation of glucosamine nanoparticles using the ultrasonic method, namely glucosamine with a 37% HCl mixture sonicated using an ultrasonicator, and another method using a ball mill to fission glucosamine to obtain powdered glucosamine nanoparticles. The powder obtained from the two methods was then characterized using a scanning electron microscope (SEM) to determine the morphological condition of the solid. The results of the glucosamine test obtained a yield of 83.65%, and the absorption pattern of the Fourier transform infrared (FTIR) spectrum showed 99.82% so that it met the quality standards proving that glucosamine hydrolysis was successful. The powder characterization obtained by SEM aims to determine the size characteristics of the glucosamine nanoparticles obtained. The resulting powder nanoparticles are yellow-white. The SEM photo results show the morphology of the particles with an uneven surface. The results of the Scanning Electron Microscope (SEM) test showed that the particle size of glucosamine by ultrasonic and ball milling methods were 83.56 nm and 61.16 nm, respectively.
Co-Authors Adit, Rifki Prayoga Aditia, Rifki Prayoga Alansar, Toufik Alim, Najwa Saidah Cantika Aris Munandar Aryani, Desy azis, Muhammad Amirruddiin Desy Arisandi Dini Surilayani, Dini Fatimah, Fanny Yulianti Febrisari, Yanti Firmansyah, Alfito Ginanjar Pratama Hasanah, Afifah Nurazizatul Hasanah, Afifah Nurazizatul Khalifa, Muta Ali Khodijah Khutwah, Rahma Malmus Fatin Lubis, Nur Ikhwani Meata, Bhatara Ayi Meata, Bhatara Ayi Munandar, Aris Nurwahyuni, Ida Nuryadin, Devi Faustine Elvina Pratama, Ginanjar Pratama, Ginanjar Pratama, Rifki Pratiwi, Santi Yasta Putri, Anne Mumtaza Ratna Sari, Dea Riandi, Rizki Rifki Prayoga Aditia Rochmah, Restu Nur Rosita, Wiwit Saad, Moch Sandi, Akbar Kurnia Sholihin, Vanny Rhamdanty Siwi, Fiendy Sutan Sulistyono, Bakti Surilayani, Dini Udin, Ato Wibawa, Fara Yuriyan, M. Hammam Antar Zulkarnaen Alhaq, Faiz Furqon