Article Per Year (5 Year)
p-Index From 2020 - 2025
2.195
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 AGROTEKNOLOGI Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia V-MAC (Virtual of Mechanical Engineering Article) Jurnal Sains dan Teknologi Jurnal Penelitian Chanos Chanos
Dewi Mutamimah
Study Program Of Fisheries Product Technology, Universitas PGRI Banyuwangi.
Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Veterinary

Published : 14 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 14 Documents
Search

 1   2 
ANTIOXIDANT ACTIVITY OF PROTEIN HYDROLYSATE PRODUCED FROM TUNA EYE (Thunnus sp.) BY ENZYMATIC HYDROLYSIS Dewi Mutamimah; Bustami Ibrahim; Wini Trilaksani
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 3 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (165.073 KB) | DOI: 10.17844/jphpi.v21i3.24736

Abstract

Tuna (Thunnus sp.) by-products from frozen loin and canning industry especially the eye is rich in proteins and in lipids consisting of polyunsaturated fatty acids (PUFA). That requires protective agent (antioxidant) to inhibit the oxidation naturally present and predicted to be protein peptides. Enzymatic hydrolysis of protein is an appropriate method to produce bioactive peptide with such nutraceutical/pharmaceutical function such as an antioxidant peptide. This study aimed to produce protein hydrolysate having a function as anwith an antioxidant activity from eye of tuna through enzymatic hydrolysis and determining the antioxidant activity by DPPH methods. Protein soluble content of tuna’s eye protein hydrolysate (TEPH) ranged from 59.98±0.130 to 94.90±0.002%. The degree of hydrolysis (DH) of TEPH was about 9.10±0.28 to 16.14±0.09%. The highest inhibition of DPPH radical scavenging activity was 93.57±0.05% (at 5 mg/mL) was obtained with a DH of 11.35±0.002% at the concentration 0.1% of papain for 6 hours hydrolysis. The IC50 value of was 1.08±0.008 mg/mL
Teknik Pembesaran Kepiting Bakau (Scylla sp.) di Teluk Pangpang Kabupaten Banyuwangi Dewi Mutamimah; Yuyu Wahyudin
INSOLOGI: Jurnal Sains dan Teknologi Vol. 2 No. 1 (2023): Februari 2023
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v2i1.1703

Abstract

Mangrove is one of the unique and distinctive ecosystems, found in tidal areas of coastal areas, coasts and small islands with very high natural resource potential. Mangroves live on sandy or muddy substrates. Lots of organisms that live in the mangrove environment, one of which is the mud crab. Mud crabs have high economic value in the domestic and international markets, encouraging fishermen to start cultivating mud crabs in ponds. The purpose of this research was to determine the magnification technique of mud crabs (Scylla sp.) in Pangpang Bay, Banyuwangi Regency. The research method used is descriptive method with data collection techniques through primary data and secondary data. Data collection was carried out by observation, interviews, active participation, and literature study. The results of the study were mud crab seeds were obtained from collectors in the Muncar District of 1 quintal for a pond with an area of 50 m x 100 m. Maintenance of mud crabs in Pangpang Bay Pond includes feeding and regulating water circulation. The resulting mud crab weight was divided into 3 grades, namely grade A (150-250 g), grade SP 1 (250-350 g) and SP 2 (350 – 500 g).
Desain Inovasi Pengkondisian Suhu Air Pada Proses Pemijahan Kepiting Bakau Adi Pratama Putra; Muhamad Khoirul Anam; Dewi Mutamimah; Muhammad Zainal Roisul Amin; Anas Mukhtar
Virtual of Mechanical Engineering Article Vol 8 No 1 (2023): V-MAC
Publisher : Prodi Teknik Mesin Universitas PGRI Banyuwangi

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

Abstract

Abstrak Suhu perairan berperan mengendalikan kondisi ekosistem perairan. Peningkatan suhu menyebabkan peningkatan dekomposisi bahan organic oleh mikroba. Perubahan suhu permukaan dapat berpengaruh terhadap proses fisik, kimia dan biologi di perairan tersebut. Suhu air yang baik adalah antara 25℃-30℃, pada derah yang suhu air nya relatif rendah atau pun tinggi perlu pemanas atau pendingin untuk mencapai suhu yang relatif stabil. Pada sensor suhu yan berbahan dasar logam, semakin tinggi suhu maka nilai resistansi akan semakin besar. Salah satu sistem pendingin yang biasa digunakan oleh masyarakat adalah lemari es. Sebagian besar lemari es menggunakan sistem refrigeraasi kompresi uap (SRKU) yang memiliki coefficient of performance (COP) yang tinggi dibandingkan sistem pendingin lainnya. Suhu air memang harus dipertahankan dalam hal budidaya jika suhu naik ikan akan stress sedangkan ada beberapa cara untuk mempertahankan suhu air bisa dengan TEC termoelektric control atau sistem kompresi dengan sistem pendinginan kompresor dengan freon. Penelitian ini bertujuan untuk mendesain inovasi pengkondisian suhu air pada proses pemijahan kepiting bakau. Kata kunci: suhu, sistem pendingin, kepiting
CHEMICAL CHARACTERISTICS OF Sardinella lemuru HEAD MEAL AS A RAW MATERIAL FOR MAKING PROCESSED FOOD Mutamimah, Dewi; Arista, Yuvita Lira Vesti
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 19, No 3 (2023): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijfst.19.3.164-167

Abstract

Lemuru is one of the abundant marine food in Banyuwangi and is used as raw material for canned fish. The production of lemuru (Sardinella lemuru) catches reaches 160 tons in 2023 based on data obtained from UPT PPP Muncar. and produces about 30-40% of the total weight of fish waste, which is around 48-64 Tons which has not been utilized optimally.head of fish is one of waste and can use as material in making food products. This research aimed to determine the chemical characteristics of  Sardinella lemuru head meal. The research method of chemical characteristics used was proximate analysis including moisture content by gravimetric method, protein conten by kjeldhal methodt, fat content by soxhlet method, ash content by dry ashing method and carbohydrate by different. The proximate content of lemuru head meal was 3,34% of moisture content, 19,76% of protein, 34,86% of  fat, 17,85% of ash and 24,19% of carbohydrate content.
Sifat Mekanik dan Kemampuan Biodegradasi Antimicrobial Bioplastic Berbasis Kulit Buah Naga Merah (Hylocereus polyrhizuz) dan Ekstrak Daun Biduri (Calotropis gigantea) Arista, Yuvita Lira Vesti; Mutamimah, Dewi
JURNAL AGROTEKNOLOGI Vol 17 No 02 (2023)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v17i02.42930

Abstract

Plastic is often chosen as packaging for food products because it’s considered practical, non-corrosive, low cost, and able to withstand product water migration, but it’s difficult to degrade. So that need biodegradable plastic untuk handle that, but most of the biodegradable plastics that have been developed only focus on ease of degradation, do not focus on the microbial contamination problem. One alternative that can be developed is to make antimicrobial bioplastic based on starch from dragon fruit peel and biduri leaves as an antimicrobial source. Until now there is no further information regarding the mechanical properties and degradation ability of antimicrobial bioplastic based on starch from dragon fruit peel and biduri leaf waste. Therefore this research was carried out to determine the mechanical properties including tensile strength, modulus young, and elongation as well as degradation ability. The research was conducted using the completely randomized design factorial method which consists of 2 factors where the first factor was variation of the dragon fruit peel starch (P1: 15%, P2: 30%, P3: 45%, P4: 60%) and the second factor was the addition of biduri leaf extract (B1: 3%, B2: 6%, B3: 9%, B4: 12%. Research on the mechanical properties of elongation, tensile strength tests, and elongation at break tests was carried out using Mat. Testing Machine while Young's modulus testing uses tension testing. Antimicrobial bioplastic degradation capability testing using Aspergillus niger is calculated based on weight loss. The research results showed that the treatment with the addition of 15% dragon fruit peel starch (P1) had good mechanical properties ranging from tensile strength, modulus young, and elongation, while the addition of biduri extract had no effect. The best biodegradation ability was with the addition of 60% starch (P4). The use of starch in greater concentrations can reduce mechanical properties but increase biodegradation capacity. Keywords: antimicrobial packaging, biodegradable polymer, cross linkig, starch
DIFFERENT RAW MATERIAL EFFECT IN PREFERENCE LEVEL AND MOISTURE CONTENT OF SEASONING POWDER Mutamimah, Dewi; Mahesvarah, Titah; Envendi, Jefri
Chanos Chanos Vol 21, No 1 (2023): CHANOS CHANOS
Publisher : Politeknik Kelautan dan Perikanan Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/chanos.v21i1.12773

Abstract

Seasoning is widely used in many dishes for the example fried rice, meatball, chicken soup, beef stew for enhancing the flavor of food. The food will have a good taste by adding some seasoning. It will give umami taste and make people even more enjoying their meal. The purposes of this research were to know the preference level and moisture content of seasoning powder with different raw material. The analysis used in research were moisture content by gravimetric method and preference level consist of appearance, taste, aroma, texture by hedonic test. The moisture content of the anchovy, seaweed and white oyster mushroom seasoning were 10%, 20% and 15% respectively. The appearance levels were 3.7, 2.5, and 4.3. the taste level were 3.5, 1.8, and 4.5. The aroma levels were 1.9, 2.6 and 3.8. The texture levels were 2.6, 1.7 and 4.2.   
Analisis Data Hasil Penangkapan Ikan di Unit Pelaksana Teknis Pelabuhan Perikanan Pantai Muncar Hadi, Akbar; Mutamimah, Dewi; Wardhana, Megandhi Gusti
JURNAL LEMURU Vol 2 No 1 (2020): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia
Publisher : Program Studi Teknologi Hasil Perikanan|Fakultas Pertanian|Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/lemuru.v2i1.1226

Abstract

Pelabuhan perikanan pantai Muncar merupakan tempat pelelangan ikan terbesar di Banyuwangi yang berada di wilayah kerja Unit Pelaksana Teknis Pelabuhan Perikanan Pantai (UPT PPP) Muncar. Metode tangkapan nelayan Muncar mayoritas menggunakan pukat cincin atau jaring purse seine yang merupakan alat tangkap aktif. Penanganan ikan di atas kapar di wilayah kerja tersebut masih kurang baik karena perlakuan pada ikan kurang memperhatikan kualitas kesegarannya. Hasil total produksi tangkapan nelayan pada bulan Februari 2020 yaitu ikan laying sebanyak 235,092 ton, ikan tongkol sebanyak 207,280 ton dan ikan lemuru sebanyak 74,474 ton.
Pembuatan Lumpia Udang sebagai Inovasi Produk Perikanan Prabowo, Irwan; Adharani, Nadya; Mutamimah, Dewi
JURNAL LEMURU Vol 2 No 1 (2020): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia
Publisher : Program Studi Teknologi Hasil Perikanan|Fakultas Pertanian|Universitas PGRI Banyuwangi

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

Abstract

Produk perikanan merupakan sumber pangan yang memiliki kandungan protein, mineral dan zat gizi lainya yang baik bagi pertumbuhan dan regenerasi sel-sel yang ada di dalam tubuh manusia, termasuk udang. Udang merupakan salah satu komoditas hasil perikanan yang banyak dibudidayakan oleh masyarakat Kabupaten Banyuwangi dengan nilai budidaya mencapai 20,5 ton. Hal inilah yang kemudian menjadi pertimbangan untuk mengembangkan produk olahan makanan berbahan dasar udang yaitu lumpia. Percobaan yang dilakukan dalam inovasi kali ini adalah dengan mengganti isian lumpia dengan daging udang serta dilakukan berbagai perlakuan pada sayur isiannya meliputi perlakuan tumis, blansir, dan mentah kemudian dilakuan penggujian hedonik (kenampakan, aroma, tekstur dan rasa) terhadap produk inovasi olahan udang. Setelah itu dilakukan analisis kelayakan usaha apabila nantinya produk inovasi tersebut diaplikasikan oleh masyarakat. Berdasarkan percobaan pembuatan lumpia udang serta uji hedonik didapatkan hasil bahwa rata-rata panelis lebih menyukai lumpia udang dengan perlakuan tumis pada sayur isiannya. Hasil perhitungan analisis kelayakan usaha didapatkan kesimpulan bahwa produk lumpia udang memiliki angka B/C Ratio adalah 1.82 atau lebih besar dari 1 sehingga usaha pembuatan lumpia udang skala kecil secara ekonomi sangat layak untuk dikembangkan sebagai usaha komersial.
Karakterisitik Edible Film yang Diproduksi dari Kombinasi Ulva Lactuca dan Gelatin Prabowo, Irwan; Sulistiono; Mutamimah, Dewi
JURNAL LEMURU Vol 2 No 2 (2020): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia
Publisher : Program Studi Teknologi Hasil Perikanan|Fakultas Pertanian|Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/lemuru.v2i2.1266

Abstract

Ulva lactuca merupakan salah satu jenis rumput laut yang melimpah di Indonesia yang dapat dimanfaatkan sebagai bahan pembuatan edible film yang dapat menjadi alternatif pengganti kemasan plastik untuk produk pangan. Tujuan dari penelitian ini adalah untuk mengetahui formulasi yang tepat dan karakteristik edible film dari Ulva lactuca dan gelatin. Metode penelitian yang digunakan yaitu eksperimen dengan variasi perlakuan tepung Ulva lactuca dan gelatin dengan (P1) 100% gelatin (kontrol), (P2) 25% Ulva lactuca:75% gelatin, (P3) 50% Ulva lactuca:50% gelatin dan (P4) 75% Ulva lactuca:25% gelatin dilakukan sebanyak 5 kali ulangan. Hasil penelitian menunjukan bahwa formulasi yang tepat dalam pembuatan edible film adalah pada perlakuan 4 dengan perbandingan 75% Ulva lactuca dan 25% gelatin dengan nilai laju transmisi uap air sebesar 15,5 g/m2/jam, nilai kadar air sebesar 43,8%, nilai kelarutan sebesar 87,6 %, dan nilai ketebalan sebesar 0,05 mm.
Komponen Bioaktif dari Euchema cottonii, Ulva lactuca, Halimeda opuntia, dan Padina australis Hudaifah, Ilmiyah; Mutamimah, Dewi; Utami, Arfiati Ulfa
JURNAL LEMURU Vol 2 No 2 (2020): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia
Publisher : Program Studi Teknologi Hasil Perikanan|Fakultas Pertanian|Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/lemuru.v2i2.1268

Abstract

Senyawa bioaktif merupakan senyawa yang terdapat pada tumbuhan dan hewan. Rumput laut diketahui memiliki senyawa bioaktif seperti alkaloid, flavonoid, steroid, triterpenoid, saponin dan tanin. Tujuan dari penelitian ini untuk mengetahui kandungan bioaktif dan aktivitas antioksidan pada Euchema cottonii, Ulva lactuca, Halimeda opuntia dan Padina australis. Metode yang digunakan pada penelitian ini adalah metode rancangan penelitian deskriptif kualitatif dan kuantitatif. Data yang dihasilkan dari penelitian ini terkandung komponen aktif pada rumput laut Euchema cottonii antara lain alkaloid, flavonoid, dan saponin. Pada jenis Padina australis terkandung komponen aktif alkaloid, triterpenoid, saponin, dan tanin. Pada jenis Halimeda opuntia mengandung komponen aktif alkaloid, flavonoid, dan triterpenoid. Pada jenis Ulva lactuca terkandung komponen aktif alkaloid, flavonoid, triterpenoid, saponin dan tanin. Data yang diperoleh pada uji antioksidan pada rumput laut Ulva lactuca mengandung aktivitas antioksidan sebesar 54,4%, Euchema cottonii 49,6%, Halimeda opuntia 51,6% dan Padina australis 52,3%.
Co-Authors Adi Pratama Putra Aditya, Yoga Anas Mukhtar Anggraini, Ike Kartika Arfiati Ulfa Utami Bustami Ibrahim Envendi, Jefri Hadi, Akbar Hudaifah, Ilmiyah Liasari, Ade Mahesvarah, Titah Megandhi Gusti Wardhana Muhamad Khoirul Anam Muhammad Zainal Roisul Amin Nadya Adharani Prabowo, Irwan Siti Tsaniyatul Miratis Sulthoniyah Sulistiono Wini - Trilaksani Yuvita Lira Vesti Arista Yuyu Wahyudin