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All Journal Jurnal Teknologi Perikanan dan Kelautan Jurnal Pengolahan Hasil Perikanan Indonesia Indonesian Journal of Business and Entrepreneurship (IJBE) Albacore : Jurnal Penelitian Perikanan Laut Akuatik: Jurnal Sumberdaya Perairan Dinamika Maritim Food ScienTech Journal COJ (Coastal and Ocean Journal) Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Warta Penelitian Perhubungan

Ruddy Suwandi

Departemen Teknologi Hasil Perairan Fakultas Perikanan Dan Ilmu Kelautan Institut Pertanian Bogor. Jalan Agatis Lingkar Akademik, Kampus IPB Darmaga, Bogor 16680. Telepon : 0251-622915 Faks. : 0251-8622916

Author-ID : 476540

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Library & Information Science Social Sciences Transportation Other

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PROPORSI BAGIAN TUBUH DAN KADAR PROKSIMAT IKAN GABUS PADA BERBAGAI UKURAN Ruddy - Suwandi; - - nurjanah; margaretha - winem
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 1 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Ikan gabus (Channa striata) merupakan jenis ikan air tawar yang sudah banyak dikenal oleh masyarakat Indonesia. Ikan gabus hidup di muara sungai, danau, rawa, dan dapat pula hidup di air kotor dengan kadar oksigen rendah. Ikan gabus belum banyak dibudidayakan secara luas dan belum banyak dimanfaatkan sebagai produk olahan ikan. Informasi mengenai proporsi tubuh ikan gabus masih kurang dan belum banyak dikaji. Penelitian ini bertujuan untuk menentukan proporsi bagian-bagian tubuh ikan dan komposisi kimia daging ikan gabus pada berbagai ukuran (0,5 kg; 1 kg; dan 2 kg) dan jenis kelamin. Prosedur yang dilakukan pada penelitian ini yaitu pengukuran proporsi tubuh ikan dan analisis proksimat. Ikan gabus betina memiliki rendemen daging yang lebih tinggi dibanding ikan gabus jantan. Rendemen terbesar terdapat pada daging dengan bobot tubuh ikan 2 kg. Kadar air dan kadar abu tertinggi terdapat pada ikan gabus jantan 0,5 kg yaitu 80,41% dan 1,47%. Kadar protein tertinggi yaitu 20,14% terdapat pada ikan gabus betina 1 kg. Kadar lemak tertinggi terdapat pada ikan gabus jantan 2 kg yaitu sebesar 1,69%. Kadar karbohidrat tertinggi terdapat pada ikan gabus betina 2 kg yaitu 2,71%.Kata kunci: ikan gabus, proksimat, proporsi tubuh

Identification on Histamine Content and Histamin-Forming Bacteria of Boiled Badeng Slender Tuna Yuliana Syalviana Fatuni; Ruddy - Suwandi; Agoes Mardiono Jacoeb
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 2 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Pindang is a semi-dried product which relatively short lasting products. Due to the rapid formation of histamine and bacterial enzyme activities contained in the fish, it is necessary to study and identify the histamine levels either on fresh tuna or in its pindang. This study aims to analyze histamine and histamine-forming bacteria in processed pindang tuna (A. rochei). Fresh tuna (A. rochei) was obtained from TPI Cisolok Palabuhanratu. The fish was processed according to pindang badeng method (20% salt added, boiled for 8 hours). The product then stored at room temperature and observed for 0,8,16,24 and 32 hours. Analysis were conducted through chemical (histamine and TVB) and microbiological test (TPC, identification of bacteria, histamine levels in bacteria). The results showed that the stored pindang for 32 hours can reactivate the production of histamine and increase their levels significantly. This is consistent with the increase on the value of TVB and TPC in pindang products. Six types of histamine-forming bacteria found on pindang tuna that are P. vulgaris, H. alvei, M. Morganii, E. aerogenes, K. oxytoca, K. pneumoniae. Activity test results showed that K. pneumoniae and H. alvei form the highest and the lowest levels of histamine formation respectively.Keywords: Histamine, bacterial, boiled tuna (Auxis rochei)

Chemical Compound, Phytochemical and Toxicity on Green Rough-backed Puffer from Cirebon District Ginanjar Pratama; - - Nurjanah; Ruddy Suwandi; Agoes Mardiono Jacoeb
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 2 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

This aims of study was to assess yield, nutrient content and in vitro assay of extract on green rough-backed puffer from Cirebon district. The method used in this study was the proximate analysis, phytochemicals, and BSLT test of extracts on three parts of puffer fish (meat, viscera and skin). Puffer fish used measure around 10-13 cm. The yield obtained was meat 37.80%, bone 45.71%, viscera 7.25% and skin 9.23%. Protein content showed greatest potential, protein in the fish meat was 18.54% while the skin was 25.31%. Phytochemical test showed the entire extract has a positive value for alkaloids and have a negative value on the other reagents, except meat extract on molisch test. Phytochemical test results indicated that the meat of green rough-backed puffer contain tetrodotoxin, but the amount was unknown. LC50 values in meat extract was 104.3498μg/mL, extract the viscera of 105.4564μg/mL, and the skin extract was 104.9637μg/mL. These results showed that the extract of meat, viscera and skin of the puffer fish is not toxic, although there are indications of tetrodotoxin in the flesh.Keywords: extracts, phytochemical, green rough-backed puffer, nutrient content

Quality Changes of Light Flesh Tuna at Water of Tomini Bay, Gorontalo Province Wila Rumina Nento; Tati - Nurhayati; Ruddy - Suwandi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Tuna is one of the mainstay fisheries commodities that involve many of the ordinary fishermen. The handling usually still not follows the principles of good handling that causing the poor quality as the result.The aims of this research were to analyze and to determine the quality of tuna meat (the abdominal wall, dorsal fin, and caudal fin). Raw material yellowfin tuna meat prepared for the light, the meat section of the abdominal wall, dorsal fin, and caudal fin. The result of organoleptic analysis showed that the tuna meat was above the minimum value for the criteria of fresh fish. The result of TVB analysis showed that the meat on the caudal fin had the highest value and significantly different with the other, but still exist on the safe limits and on the fresh category. For the result of analysis in histamine, it shown that at the fourth hour the meat at the dorsal fin had the histamine content which were above the minimum that have been recommended. For the result of analysis in peroxide number, it shown that the tuna meat did not sustain the fat damage until the fourth hour after the catching process. And for the result of analysis in TPC, it showed that at the fourth hour the tuna meat on the pectoral fin had the highest number of total colony and significantly different with the other.Keywords: handling, histamine, light flesh, microbiology, yellowfin

Extraction and Characterization of Cathepsin Inhibitor from Milkfish Tati Nurhayati; Ruddy Suwandi; Syefri Rusyadi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 1 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Proteolytic enzyme is distributed acros all organism including fish. Cysteine proteases are the largest group of proteolytic enzyme. Lysosomal cathepsin, one of cysteine protease enzyme, cause softening and degradation of myofibril protein and it’s activity is regulated by endogenous inhibitors. The purposes of this study were to optimize the extraction cathepsin inhibitors from the skin, muscles, and viscera of fish, to partially purify the cathepsin inhibitors of selected sources, and to study the characteristics of the cathepsin inhibitor. The cathepsin inhibitor could be extracted from muscle fish and partially purified using ammonium sulfate of 70%. The purified cathepsin inhibitor had optimum temperature at 40°C and the optimum at pH 8. Metal ions decreased the activity of the protease inhibitor, except 1 mM of metal ion Mn2+ and Na+. Keywords: Cathepsin, characterization, partial purification, protease inhibitor

Application of Ultrasonic Waves on Maintaining Freshness of Tilapia Fillet Ruddy Suwandi; Agoes Mardiono Jacoeb; Maya Sofia
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 1 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Fish fillet is one of fisheries products that easily deteriorated; hence handling techniques are needed to maintain the freshness. Ultrasonic wave have been widely applied to some of food products for maintaining freshness through microbial inactivation, however the ultrasonic application to fisheries products has not been reported. The purpose of this study was to analyze the effect of ultrasonic wave on fish freshness. The stages of the study were sample preparation, sonication, freshness parameters examination and histology observation. Ultrasonic wave did not affectthe organoleptic value and the TVB, but affected the pH value and the TPC. The sample in which the TPC value was found significantly different, were further observed after 48 and 96 hours storage. The result showed that the TPC value of sonicated sample for 9 minutes was lower to that of without sonication. Histology analysis showed, however, sonication made the structure of muscle fiber less compact and deformation of myomer was found. Keyword: Fillet, freshness, histology, nile tilapia, sonication, ultrasonic wave

Isolation and Characterization of Antibacterial Compounds from Sea Urchin Febrina Olivia Akerina; Tati Nurhayati; Ruddy Suwandi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 1 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Sea urchin is highly valued seafood. Its bioactive compound also has a potential as natural antibacterial agent. The aim of this research was to screen the antibacterial activity using cup-plate method, toxicity potential using brine shrimp lethality test (BSLT) method, bioactive compound using phytochemical method, and proximate composition by AOAC. This research was devided into two phases, the preliminary research was to determine the best body part of sea urchin showing antibacterial activity. Sea urchins were collected from Pramuka Island and extracted by meseration method. For the preliminary research, gonad extract showed the high antibacterial activity against E. coli and S. aureus at 1.83 ± 0.74 mm and 1.5 mm, respectively. The main research includes the determination of proximate composition, toxicity, bioactive compound, and antibacterial activity from the best body part of sea urchin. The proximate composition from gonad of sea urchin showed that water content 64.97 ± 0.08%; ash 2.72 ± 0.13%; lipid 19.73 ± 0.04%; protein 12.26 ± 0.3%, and 0.33 ± 0.17%, respectively. The detected bioactive compounds from the three different solvents of gonads extracts were steroid, triterpenoid and saponin. The result of lethal toxicity (LC50) from the three gonads extract was 471.861 ppm (n-hexane), 563.226 ppm (ethyl acetate) and 577.531 ppm (methanolic), respectively. Gonads ethyl acetate extracts showed the highest antibacterial activity than n-hexane and methanolic extract, its inhibition zone was 2.71 mm against S. aureus and 4.13 against E. coli. Keyword : Antibacteria, bioactive compound, D. setosum, sea urchin

Chemical Components and Bioactive of Gorgonian Sea Plumes (Genus Rumphella and Hicksonella) from Raijua Islands-East Nusa Tenggara Yunialdi Happynes Teffu; Ruddy Suwandi; Nurjanah Nurjanah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 1 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Sea plumes is mostly used by people as jewellery and arthritis drug. The aim of this research was to characterize the chemicals and the bioactive compounds of the sea plumes for pharmaceutical ingredients. Characterization of sea plumes was carried out schlerit form identification, proximate analysis, heavy metal analysis using Atomic Absorption Spectrofotometer, radium content using gamma spectrometer, extraction by maceration method for 24 hour and phytochemicals quality testing based on color appearance. The sea plumes was identified as Rumphella and Hicksonella contains the highest protein components. Heavy metal Pb exceed the standar set to National Standar of Indonesia (SNI) and Medicines and Foods Security Agency. Akar bahar containing radium 0.65-0.79 Becquerel/kilogram, highest yield using methanol and containing secondary metabolite which targeted as bioactive compounds alkaloids, flavonoids, phenols hydroquinone, steroids, triterpenoids and saponins. Keywords : Hicksonella, secondary metabolite, radium, Rumphella, sklerit

The Organoleptic and Smoked Catfish Histology from Pre-cooking Venny Yuliastri; Ruddy Suwandi; U. Uju
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 2 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Catfish is one of the main commodities in fresh water aquaculture. Indonesia catfishproduction increased 37,49% in 2010 until 2014. Protein content of catfish is 17.7-26.7%and fat about 0.95 until 11.5%. The objective of this study was to determine the bestorganoleptic and to study the changes of tissue structure of catfish caused by process precookingand smoking process. Precooked Catfish with variation 5, 10 and 15 minute;temperature of 100oC, and smoked for 7 hours with a temperature of 90°C, analyzed inlaboratory. The results organoleptic consumers is the favored smoke catfish without anypre – cooking and catfish-results of pre-cooking for 5 minutes i.e. ten successive sense8.66; 7.66 smell 8.46; 7.8appearance 8.13;5.93 texture 6.86; 6.93. Organoleptic low on pre-cooked for 15 minutes the sense of 5.66 smell 7 appearance of 2.93 texture 5.53.Pre–cooked for 15 minutes has the highest water content of 26.33%. Pre–cooked for 5minutes with the lowest value of 16.23%. smoked catfish without any pre–cooking hasthe highest value of aw 0.82. Pre–cooked for 15 minutes had the lowest value of 0.78.Observation on histology showed fresh catfish the structure of the connective tissue stillcompact. Precooked catfish, myomer begins damage, catfish smoke without pre-cookingis characterized by the formation of fibrils wafy fibers are separated from one another andpre-cooking smoked catfish, myoseptum damaged and lead to the distance inter myomerbut myomer still intact.Keywords : Muscle, sensory analysis, water activity,water content

Isolation Of Compounds Of Steroids Teripang Gamat (Stichopus variegatus) With Various Types Of Solvents Meydia Meydia; Ruddy Suwandi; Pipih Suptijah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

AbstractSea cucumber is one of the fisheries commodity that has an important economic value. Generally is traded in dried form (beche-de-mer). One of thebioactive substances contained in sea cucumber is steroid compounds that serves as an aphrodisiac and sex reversal. The purpose of this study was to extract the steroid of the gamma sea cucumber by using three types of solvents (methanol, ethyl acetate and hexane) and get the best solvent in producing the highest yield of the steroids. The study revealed that steroid of gamma sea cucumber (Stichopus variegatus) dissolved completely ethyl acetate (semi-polar solvent) during the first phase, second phase and the third phase of extraction. In the methanol (polar solvent) steroids only dissolved in the first extraction phase, while using the hexane (non polar solvent) steroid was undetectable. Fractionation by thin layer chromatography was obtained two fractions that identified as cholesterol (Rf = 0.96) and testosterone (Rf = 0.91).

Co-Authors - - Nurjanah - - nurjanah . Nurjanah . Uju Agoes M Jacoeb Agoes Mardiono Jacoeb Agus Soleh Ambarini, Ronia Anggi Novriani Anggraeni Ashory Suryani Angraini, Febi Adnesia Annisa Cahyani Heldestasia Arfin Ramadhan Arif Satria Asadatun Abdullah Bambang - Riyanto Deni Achmad Soeboer Deni Achmad Soeboer Effionora Anwar Fafa Rizkon Karima Fajar Kurnia Budiman FAUZIAH NARYUNING TIAS Febi Adnesia Angraini Febrina Olivia Akerina Fevita Maharany Firda Agnes Monica Galih Wendi Pradana Ginanjar Pratama Ginanjar Pratama Heru Arafat Heryandri, Kemal Idqan Fahmi Ika Astiana Ika Citra Sari Ikhwan Dimas Permana Kemal Heryandri Kristian Edo Zulfamy margaretha - winem Maya Sofia Meydia Meydia N. Nurjanah Nurdin Ahmadi Nurjanah Nurjanah . Nurjanah Nurjanah Nurjanah Nurjanah Nurjanah Nurjanah Pipih Suptijah Qolby Nuuran Sholeh Rizal Syarief Rizsa Mustika Pertiwi Roni Alfiansyah Ritonga Roni Nugraha Ronia Ambarini Santri Maharani Sereli Pia Sinta Hasriningtyas Sri Purwaningsih Sri Rahardjo Sri Rahardjo Sri Rahardjo Suwito Syefri Rusyadi TATI NURHAYATI Taufik Hidayat Taufik Hidayat Taufik Hidayat Taufik Hidayat Tridoyo Kusumastanto Uga Prathama VANADIA YOGASWARI Venny Yuliastri Vickar Muhammad Vini Oktorina Wila Rumina Nento Wina Novila Wini - Trilaksani Yuliana Syalviana Fatuni Yunialdi Happynes Teffu

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