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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

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Journal : Jurnal Pengolahan Hasil Perikanan Indonesia

 1 
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
Nutritional enrichment from Bali sardinella (Sardinella lemuru) head meal in fish crackers as emergency food: Pengayaan nutrisi dari tepung kepala lemuru (Sardinella lemuru) pada fish crackers sebagai pangan darurat Mutamimah, Dewi; Arista, Yuvita Lira Vesti; Untari, Dewi; Liasari, Ade
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 12 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(12)
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 | DOI: 10.17844/jphpi.v27i12.59233

Abstract

Bencana alam yang sering terjadi di Indonesia, yaitu banjir bandang, angin tornado, tanah longsor, letusan gunung api, gempa bumi dan tsunami sehingga dapat memutus akses terhadap sarana dan prasarana untuk memenuhi kebutuhan sandang dan pangan. Pangan darurat merupakan sebuah alternatif yang dibutuhkan untuk korban bencana alam karena memiliki sifat daya simpan yang lama dan tinggi akan nutrisi. Crackers termasuk ke dalam kategori pangan darurat karena memiliki masa simpan lama dan mudah sekali dalam pengankutannya (transportasi). Tujuan dari penelitian ini adalah untuk menentukan penambahan konsentrasi terbaik tepung kepala ikan lemuru berdasarkan karakteristik gizi fish crackers sebagai pangan darurat. Metode yang digunakan adalah rancangan acak lengkap (RAL) dengan 5 perlakuan penambahan tepung kepala lemuru, yaitu: 0, 5, 10, 15 dan 20%. Analisis data menggunakan analysis of variance (ANOVA) dan color reader untuk analisis warna. Hasil penelitian terbaik, yaitu pada penambahan 5% tepung kepala ikan lemur pada fish crackers meliputi analisis proksimat yang terdiri dari kadar air 4.93±0.46, protein 12.81±0.25, lemak 11.43±0.59, abu 5.19±0.59, karbohidrat 65.64±0.99, kadar serat pangan 4.03±0.01 dan analisis warna terdiri dari lightness (L) 58.15±0.07, A 11.00±0.00, dan B 27.15±0.07. Secara keseluruhan, penelitian ini memberikan informasi mengenai komponen gizi yang bernilai dari tepung kepala lemuru pada fish crackers.
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