Article Per Year (5 Year)
p-Index From 2020 - 2025
3.215
P-Index
This Author published in this journals
All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Perikanan dan Kelautan Jurnal Sains dan Teknologi Pangan Science and Technology Indonesia Jurnal Sinergitas PkM & CSR FaST : Jurnal Sains dan Teknologi Amerta Nutrition Asian Journal of Aquatic Sciences Jurnal Abdi Insani Prosiding Konferensi Nasional PKM-CSR Jurnal Perikanan dan Kelautan Jurnal Perikanan
Yunita Eka Puspitasari
Perikanan Dan Kelautan, Universitas Brawijaya, Jl. Veteran Malang 65145 Jawa Timur
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

Published : 22 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 22 Documents
Search

 1   2   3 
SUBTITUSI JANTUNG PISANG DALAM PEMBUATAN ABON DARI PINDANG IKAN TONGKOL Hardoko, Hardoko; Sari, Putri Yurida; Puspitasari, Yunita Eka
Jurnal Perikanan dan Kelautan Vol 20, No 1 (2015)
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.20.1.1-10

Abstract

Boiled fish has various disadvantages such as short shelf life, less attractive appearance, consumers are limited, so we need a better product diversification. Research aimed to diversify into shredded boiled fish through substitution experiments of banana male bud 0%, 10%, 20%, 30%, 40%, and 50% (w/w) of the boiled meat mackerel fish. The results showed that the increased substitution of banana male bud tends to reduce levels of protein and moisture content, and tends to increase the fat content. Substitution of male banana bud against boiled fish up to 50% (w/w) produce shredded with characteristics of hedonic, fat content, ash content, and TBA are not-different from the substitution of 0%, but it has a higher yield, more fibrous texture, color brown more bright, water and protein levels the lower. The shredded of boiled fish banana male bud has a 54.26% yield, 5.97% moisture content, 25.86% fat, 33.04% protein, and lightness 34.83 (scale 0-100), so it is still included in the SNI shredded fish.
Konversi Ikan Asin Menjadi Nugget Berserat Pangan dengan Mencampurkan Ampas Tahu dan Beberapa Jenis Binder Hardoko Hardoko; Bambang Budi Sasmito; Yunita Eka Puspitasari; Nyimas Lilyani
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 1 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia 21(1)
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 | Full PDF (177.203 KB) | DOI: 10.17844/jphpi.v21i1.21262

Abstract

Ikan asin merupakan produk tradisional yang tingkat konsumsi dan popularitasnya menurun, sehingga perlu dikembangkan menjadi produk pangan fungsional dengan memanfaatkan sumber serat yang kurang termanfaatkan. Penelitian ini bertujuan untuk menentukan jenis dan konsentrasi bahan pengikat pada pembuatan nugget ikan asin berserat pangan dengan memanfaatkan ampas tahu. Penelitian menggunakan rancangan acak lengkap faktorial (RALF) dengan faktor pertama adalah perbedaan jenis tepung sebagai binder (tepung maizena, tepung tapiokadan tepung terigu) dan faktor kedua adalahkonsentrasi tepung (10%, 20%, 30%) terhadap berat daging ikan dan ampas tahu. Hasil penelitian menunjukkan bahwa jenis tepung tidak berpengaruh terhadap karakteristik fisik dan organoleptik nugget, tetapi interaksi antara jenis dan konsentrasi tepung berpengaruh pada rendemen, tekstur, kadar air dan tingkat kesukaan nugget ikan asin. Tepung maizena, tepung tapioka maupun tepung terigu dapat digunakan sebagai bahan pengikat nugget. Nugget ikan asin terpilih adalah nugget dengan bahan pengikat tepung tapioka konsentrasi 30%. dengan nilai tekstur 14,30 Newton (secara organoleptik agak empuk), kadar air 27,48%, kadar protein 6,88%, kadar lemak 5,84%, kadar abu 2,31%, serat pangan 9,30%, karakteristik organoleptik agak berrasa asin dengan aroma ikan asin dan secara keseluruhan disukaii panelis.
KARAKTERISASI FISIKO KIMIA DAN INHIBISI α-GLUKOSIDASE BERAS ANALOG DARI BUAH Rhizophora mucronata [CHARACTERIZATION OF PHYSICO-CHEMICAL AND α-GLUKOSIDASE INHIBITION OF ANALOG RICE FROM Rhizophora mucronata FRUIT] Hardoko Hardoko; Devy Alfiana; Yunita Eka Puspitasari
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 2, No 2 (2018): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRAKPenelitian ini untuk mengetahui karakteristik fisiko kimia dan inhibisi α-glukosidase  beras analog dari tepung buah R. mucronata, tepung singkong, dan tepung E. cottonii. Penelitian ini dilaksanakan pada bulan April - Oktober 2016. Metode eksperimen melalui perlakuan rasio tepung buah R. mucronata dengan Tepung singkong (60:40, 70:30, 80:20) dan penambahan tepung E. cottonii (0, 3, 5, 7%).  Pembuatan beras analog menggunakan extruder. Hasilnya menunjukkan bahwa perlakuan rasio tepung buah R. mucronata dengan tepung singkong dan penambahan tepung E. cottonii berpengaruh posistif nyata terhadap inhibisi α-glukosidase dan sifat fisiko kimia beras.  Semakin tinggi jumlah tepung  buah R. mucronata yang digunakan makin tinggi aktivitas inhibisi α-glukosidase dan menurunkan nilai IC50. Beras analog terbaik adalah yang terbuat dari tepung buah R. mucronata 60%, tepung singkong 40%, dan tepung rumput laut E. cottonii 5%. Beras ini mempunyai nilai IC50 33,42 ppm, kadar air 8,46%, kadar serat pangan 38,96%, berwarna merah (nilai oHue 44,86), cooking time 11,35 menit, volume pengembangan 135,09%, dan kadar pati 51,44%.
Identifikasi Senyawa Fitokimia dari Daun Mangrove Sonneratia alba dan Analisis In Silico Sebagai Antidiabetes Yunita Eka Puspitasari; Hardoko Hardoko; Titik Dwi Sulistiyati; Alifah Nur Fajrin; Hezkiel Oktorully Tampubolon
Jurnal Perikanan dan Kelautan Vol 27, No 2 (2022): June 2022
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.27.2.241-248

Abstract

Mangrove plant, Sonneratia alba, can be found abundantly in Indonesia. Some previous studies reported phytochemical screening and bioactivity test of Sonneratia sp. as anti-diabetic (in vitro and in vivo analysis). However, phytochemical identification of S. alba leaves and inhibitory activity of α-glucosidase as anti-diabetic have not been reported. The purpose of this study are to identify phytochemical compounds of methanolic extracts S. alba leaves, and to predict inhibitory mechanisms of S. alba leaves against α-glucosidase through in silico analysis. In this study, the research method consists of two steps namely identification phytochemical compounds of methanolic extracts S. alba leaves, and prediction inhibitory activities of phytochemical compounds of methanolic extracts S. alba leaves against α-glucosidase by molecular docking (in silico) analysis. Methanolic extracts S. alba leaves contained orientin, vitexin, luteolin, oleanolic acid and reserpine. Reserpine was identified for the first time in S. alba leaves. Based on in silico analysis, binding energy of orientin, vitexin, luteolin, oleanolic acid, reserpine and acarbose (positive control) against α-glucosidase were -9,7; -9,7; -9,2; -8,6; -10,0 dan -8,3 kcal/mol. This result indicated that compounds inhibited α-glucosidase activities and can be considered as antidiabetic agent.
PELATIHAN PENGOLAHAN SE’I TUNA DENGAN FORTIFIKASI EKSTRAK DAUN JATI DI DESA GAJAHREJO KABUPATEN MALANG Hardoko Hardoko; Mikchaell Alfanov Pardamean Panjaitan; Eddy Suprayitno; Bambang Budi Sasmito; Anies Chamidah; Titik Dwi Sulistiyati; Yunita Eka Puspitasari; Heder Djamaludin; Jeny Ernawati Tambunan
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 4 (2021): Peran Perguruan Tinggi dan Dunia Usaha dalam Mewujudkan Pemulihan dan Resiliensi Masya
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (331.641 KB) | DOI: 10.37695/pkmcsr.v4i0.1434

Abstract

Kegiatan Pengabdian kepada Masyarakat ini bertujuan untuk meningkatkan pengetahuan dan keterampilan pelaku UMKM di Desa Gajahrejo Kecamatan Gedangan Kabupaten Malang melalui diversifikasi pengolahan ikan tuna (Thunnus sp.) dalam bentuk se’i tuna dengan fortifikasi ekstrak daun jati. Tujuan kegiatan ini yaitu untuk meningkatkan pengetahuan dan keterampilan serta menumbuhkan sikap positif pelaku UMKM di Pantai Bajul Mati, Desa Gajahrejo, Kabupaten Malang terhadap usaha diversifikasi pengolahan produk berbahan ikan tuna. Metode yang digunakan pada kegiatan pengabdian kepada masyarakat ini adalah metode PALS (Participatory Action Learning Syatem) dengan cara pelatihan langsung yang meliputi pengolahan ikan menjadi se’i tuna dengan penambahan ekstrak daun jati sebagai pewarna alami untuk mengubah tampilan produk se’i tuna menjadi lebih menarik dan pengemasan produk olahan se’i tuna. Hasil kegiatan ini menunjukkan bahwa kelompok mitra telah mampu dalam melakukan pengolahan ikan tuna menjadi produk se’i tuna dengan adanya tambahan fortifikan berupa ekstrak daun jati sebagai pewarna alami. Mitra juga telah mampu mengemas produk se’i tuna menggunakan sealer dan vacuum sealer.
In Silico Analysis of Phenolic Compounds from Ceriops decandra Griff. Leaves and Molecular Interaction as Anti Diabetes Yunita Eka Puspitasari; Mochamad Arega Alfikri; Romasni Sitanggang; Jeny Ernawati Tambunan; Hardoko Hardoko
Science and Technology Indonesia Vol. 8 No. 4 (2023): October
Publisher : Research Center of Inorganic Materials and Coordination Complexes, FMIPA Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26554/sti.2023.8.4.542-553

Abstract

α-amylase and α-glucosidase in the gastrointestinal tract have an important role in the hydrolysis α-1,4 and α-1,6 glycosidic chain of starch, respectively. Inhibition of both enzyme activities becomes one of the strategies to control diabetes. However, commercial drugs such as antidiabetics have adverse effects such as gastrointestinal problems. Therefore, exploring functional food, especially from marine natural products as antidiabetic agents, is potential. In particular, Ceriops sp. was reported to contain bioactive compounds with antidiabetic properties, but its mechanism to treat diabetes has not been proved. The potency of phenolic compounds of C. decandra leaves as α-amylase and α-glucosidase inhibitors were examined in this research by implementing the molecular docking analysis in silico. Three steps of analysis were carried out in this study, including extraction from C. decandra leaves with different polarity solvents, identification of phenolic compounds using LC-HRMS, and molecular docking analysis of phenolic compounds identified from C. decandra leaves. This study revealed that quercetin, rutin, epicatechin, isorhamnetin, caffeic acid, and ferulic acid were identified from C. decandra leaves. According to the drug-likeness and toxicity analysis, the presented compounds in C. decandra leaves had high potential pharmacological properties. Furthermore, molecular interaction analysis exhibited phenolic compounds extracted with ethyl acetate, such as quercetin and epicatechin, and with methanolic extracts, such as quercetin, rutin, epicatechin, and isorhamnetin, were more effective as α-amylase and α-glucosidase inhibitors than from caffeic acid and ferulic acid. Among the phenolic compounds of C. decandra leaves, rutin and quercetin were predicted to be the potential α-glucosidase inhibitors.
PELATIHAN PEMBUATAN ECO-PRINT DARI PEWARNA ALAMI LIMBAH TEPUNG BUAH MANGROVE Rhizophora mucronata DI POKLAHSAR SUMBER REJEKI, NGULING, PASURUAN YUNITA EKA PUSPITASARI; Diah Agustina Puspitasari; Mariyana Sari; Pradipta Widyo Nugroho; Anitsa Rahmadhana; Prasis Damai Nursyam Hamijaya
Jurnal Sinergitas PKM & CSR Vol 7, No 3 (2023): DECEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v7i3.7767

Abstract

Selama ini, buah Rhizophora mucronata telah dimanfaatkan oleh masyarakat sekitar mangrove Desa Penunggul, Nguling, Pasuruan khususnya Poklahsar Sumber Rejeki sebagai bahan baku pembuatan tepung buah mangrove. Hasil samping dari proses penepungan buah mangrove adalah air berwarna coklat dari perendaman buah mangrove. Hasil samping ini yang digunakan sebagai bahan pewarna dalam pembuatan mangrove eco-print. Teknik eco-print ini diperkenalkan kepada Poklahsar Sumber Rejeki sebab teknik ini lebih mudah untuk dilakukan oleh orang yang masih awam serta lebih ramah lingkungan. Tujuan kegiatan pengabdian masyarakat ini yaitu untuk meningkatkan nilai tambah hasil samping pengolahan tepung buah R. mucronata serta ketrampilan kelompok wanita Poklahsar Sumber Rejeki. Metode kegiatan pengabdian masyarakat adalah kegiatan focus group discussion (FGD), participant learning center (PCL) melalui pelatihan dan participatory action (PA) pendampingan pasca pelatihan. Hasil kegiatan ini menunjukkan bahwa kelompok Poklahsar Sumber Rejeki memiliki minat yang cukup tinggi dalam kegiatan pelatihan tersebut dan memiliki keinginan untuk bisa memproduksi mangrove eco-print serta memanfaatkan air rendaman buah mangrove sebagai bahan pewarna alami, sebab lebih mudah dilakukan dan tidak membutuhkan biaya yang mahal. Dengan harapan, mangrove eco-print mangrove dapat digunakan sebagai buah tangan dari mangrove Desa Penunggul, Pasuruan.
TRANFORMASI PINDANG IKAN TONGKOL MENJADI NUGGET BERSERAT PANGAN DENGAN PENAMBAHAN AMPAS TAHU, MAIZENA DAN RUMPUT LAUT E. cotonii Hardoko, Hardoko; Thaufani, Mohammad Ovan; Sulistiyati, Titik Dwi; Puspitasari, Yunita Eka
Jurnal Sains dan Teknologi Pangan Vol 9, No 2 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i2.47462

Abstract

‘Tongkol’ fish boiled (‘pindang’) is one of the traditional processed fish products that is popular in lower middle class communities with various weaknesses such as not being able to be consumed by all groups and age groups and not being widely distributed in the modern market. The aim of this research is to determine the type and concentration of binder that is suitable for transforming ‘tongkol pindang’ and okara into fish nuggets that are acceptable to consumers and of good quality. The research method used is an experimental method carried out in two experimental stages. Phase 1st research was designed using a 2-Factor Completely Randomized Design consisting of the binder type factors of wheat flour (A1) and cornstarch (A2) and the binder concentration factors of 10% (B1), 20% (B2), and 30% (B3) ( b/b) on ‘pindang’ meat and okara. The second stage of the research was designed using a simple completely randomized design with E cottonii seaweed substitution treatment 0% (C1), 15% (C2), 30% (C3), 45% (C4), 60% (C5), 75% (C6 ) for the best binder in stage 1st. The data were analyzed for varians and Tukey's test using SPSS 24. The results showed that the type and concentration of treatment had a significant effect (p
Fortifikasi Tepung Eucheuma cottonii pada Nugget Udang Vaname sebagai Sumber Yodium: Fortification of Eucheuma cottonii Flour in Vaname Shrimp Nugget as a Source of Iodine Djamaludin, Heder; Sulistiyati, Titik Dwi; Puspitasari, Yunita Eka; Notonegoro, Hartoyo
Amerta Nutrition Vol. 8 No. 3 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3.2024.409-415

Abstract

Background: Humans require iodine as a micronutrient; a deficit in this mineral lowers IQ. Seaweed (E. cottonii) is a non-salt source of iodine. You can add E. cottonii flour to food items like nuggets. Aside from that, Vanname Shrimp are a high-protein fishery product that can be utilized as a base for nuggets. Therefore, to prevent iodine deficit, Vanname Shrimp nuggets supplemented with E. cottonii flour can be developed as a substitute food. Objectives: Fortification of E. cottonii flour in making Vanname Shrimp nuggets as an effort to increase the iodine content. Methods: Three replications of a non-factorial Completely Randomized Design (CRD) were used in the study. The fisheries products laboratory at Brawijaya University's Faculty of Fisheries and Marine Sciences (FPIK) was the site of the research. There were four additions of E. cottonii flour: 0%, 7.5%, 10%, and 12.5%. Iodine content is the parameter for chemical testing; elasticity is the parameter for physical testing; and color, scent, taste, and texture are the criteria for organoleptic testing (the hedonic approach for determining the optimal treatment utilizing the de Garmo and proximal testing). Results: The study found that adding different quantities of E. cottonii flour fortification significantly altered the iodine content and flexibility of Vanname Shrimp nuggets. E. cottonii flour is optimally fortified at a level of 7.5% treatment, with iodine content of 6.17 mcg/g, elasticity of 6.65 N, carbohydrate content of 77.04%, protein content of 7.78%, fat content of 3.67%, water content of 9.85%, and ash content of 1.66%. Conclusions: In order to prevent and treat iodine deficiency, the Vanname Shrimp nugget product fortified with E. cottonii flour should be further developed as a food option.
Phytochemical Compound Identification of Mangrove Leaves Sonneratia alba and in Silico Analysis as Antidiabetic Yunita Eka Puspitasari; Hardoko Hardoko; Titik Dwi Sulistiyati
Jurnal Perikanan dan Kelautan Vol. 27 No. 2 (2022): June
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.27.2.241-248

Abstract

Mangrove plant, Sonneratia alba, can be found abundantly in Indonesia. Some previous studies reported phytochemical screening and bioactivity test of Sonneratia sp. as anti-diabetic (in vitro and in vivo analysis). However, phytochemical identification of S. alba leaves and inhibitory activity of α-glucosidase as anti-diabetic have not been reported. The purpose of this study are to identify phytochemical compounds of methanolic extracts S. alba leaves, and to predict inhibitory mechanisms of S. alba leaves against α-glucosidase through in silico analysis. In this study, the research method consists of two steps namely identification phytochemical compounds of methanolic extracts S. alba leaves, and prediction inhibitory activities of phytochemical compounds of methanolic extracts S. alba leaves against α-glucosidase by molecular docking (in silico) analysis. Methanolic extracts S. alba leaves contained orientin, vitexin, luteolin, oleanolic acid and reserpine. Reserpine was identified for the first time in S. alba leaves. Based on in silico analysis, binding energy of orientin, vitexin, luteolin, oleanolic acid, reserpine and acarbose (positive control) against α-glucosidase were -9,7; -9,7; -9,2; -8,6; -10,0 dan -8,3 kcal/mol. This result indicated that compounds inhibited α-glucosidase activities and can be considered as antidiabetic agent.
Co-Authors Alifah Nur Fajrin Anies Chamidah Anies Chamidah Anitsa Rahmadhana Asep Awaludin Prihanto Bambang Budi Sasmito Bambang Budi Sasmito Devy Alfiana Diah Agustina Puspitasari Diah Agustina Puspitasari, Diah Agustina Djamaludin, Heder Eddy Suprayitno Eddy Suprayitno Fajrin, Alifah Nur Fajrin, Alifiah Nur Gaol, Nanda Lumban Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Heder Djamaluddin Heder Djamaludin Hezkiel Oktorully Tampubolon Kamila, Virda Kartikaningsih, Hartati Mariyana Sari Mickhael A.P. Panjaitan Mikchaell Alfanov Pardamean Panjaitan Mochamad Arega Alfikri Muhamad Firdaus Muhammad Fairuz Zenadine Notonegoro, Hartoyo Nugroho, Pradipta Widyo Nyimas Lilyani Pradipta Widyo Nugroho Prasis Damai Nursyam Hamijaya Putra, Aditya Pratama Putri Yurida Sari, Putri Yurida Rahayu, Agustina Rahmadhana, Anitsa Romasni Sitanggang Sari, Mariyana Sumarto, Tria Are Tambunan, Jenny Ernawati Tambunan, Jeny Ernawati Tampubolon, Hezkiel Oktorully Thaufani, Mohammad Ovan Titik Dwi Sulistiyati Titik Dwi Sulistiyati Titik Dwi Sulistiyati Titik Dwi Sulistiyati Umi Rohmatuzzahro Wasiska Iyati Zenadine, Muhammad Fairuz