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All Journal Media Teknologi Hasil Perikanan Jurnal Fish Protech TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Leuit, Journal of Local Food Security JURNAL AGROINDUSTRI HALAL Agrikan: Jurnal Agribisnis Perikanan
Dini Surilayani, Dini
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences

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OPTIMALISASI FORMULASI NORI RUMPUT LAUT Kappaphycus alvarezii DENGAN DAUN SINGKONG (Manihot utilisima) Aulia, Alfiana; Munandar, Aris; Surilayani, Dini
Media Teknologi Hasil Perikanan Vol 9, No 2 (2021)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.9.2.2021.33882

Abstract

Nori is the seaweed snack which has high nutrition. Generally, nori is made from the Porphyra, but it is hard to find in Indonesia. This research tried to replace the raw material of nori with the K. alvarezii seaweed and cassava leaf which are easy to found in Indonesia. The purpose of this research is to determine the best formulation of nori and identify its characteristics. This research used a Completely Randomize Design (RAL) with different formulations of the K. alvarezii seaweed and cassava leaf. The results showed that the best nori is nori with the formulation of K. alvarezii seaweed and cassava leaf is 60:40. The organoleptic test showed that nori has color of blackish green (3.83), slightly scented of cassava leaf (3.50), compact texture (4.10), and few have the sense of cassava leaf (3.13). Chemical analysis showed that water content 5.63%, ash content 3.28%, protein content 5.72%, fat content 1.01%, carbohydrate 84.36%, and crude fiber 6.03%. Nori merupakan snack rumput laut yang memiliki gizi tinggi. Umumnya terbuat dari rumput laut Porphyra, namun keberadaannya sulit ditemukan di Indonesia. Penelitian ini mencoba untuk mengganti bahan baku pembuatan nori dengan menggunakan rumput laut K. alvarezii dan daun singkong yang banyak ditemukan di Indonesia. Tujuan penelitian ini adalah untuk menentukan formulasi nori terbaik dan mengidentifikasi karakteristiknya. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perbedaan formulasi rumput laut dan daun singkong. Hasil penelitian menunjukkan bahwa nori terpilih adalah nori dengan formulasi rumput laut dan daun singkong 60:40. Nori yang dihasilkan berwarna hijau kehitaman (3,83), sedikit beraroma daun singkong (3,50), memiliki tekstur yang kompak (4,10), dan sedikit memiliki rasa daun singkong (3,13). Hasil analisis kimia menunjukkan nilai kadar air sebesar 5,63%, kadar abu 3,28%, kadar protein 5,72%, kadar lemak 1,01%, karbohidrat 84,36%, dan serat kasar 6,03%.
Pengaruh Bahan Kemasan Berbeda terhadap Mutu Bandeng Presto dengan Pengemasan Vakum pada Suhu Dingin Nursafira, Julia; Munandar, Aris; Surilayani, Dini
Media Teknologi Hasil Perikanan Vol 9, No 2 (2021)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.9.2.2021.33963

Abstract

Bandeng Presto is a form of processed fishery products made from milkfish with the addition of salt, spices and through heating and pressure processing. Period the storage for bandeng presto is around 2-5 days. Low sheilf can be caused by high nutrient content, as well as enviromental influences and contamination of microorganism. Purpose of this study was to determine the type of packaging material that is best for the quality of bandeng presto with optimal shelf life. This study used  factorial completely randomized design with 2 factors, namely packaging (polypropylene and polyethylene) with storage time (0.7.14 and 21 Days). The parameters observed in this study were organoleptic, moisture content, ash content, fat content, protein content, and total plate count (TPC).The results of this study indicate that the treatment using the type of polypropylene packaging with the vacuum technique is a treatment with an optimal shelf life of 21 days at cold temperatures and has characteristics value his a moisture content value 61.09%, ash content 4.78%, fat content 6.56%, protein content 34.60%, microbes total 4.21x105colony/gand bandeng presto have the appearance of golden yellow, less fresh odor, bland taste, dense texture, slightly mushy and dried mucus.
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.
Level of Preference microbiological activity on Facial Hydrating Toner Preparations from Seaweed (Turbinaria conoides) with the Addition of Centella asiatica Leaf Extract (Pegagan) Nadilah, Fani; Surilayani, Dini; Pratama, Ginanjar
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.v15i2.1342

Abstract

This study aims to determine the level of consumer preference and microbiological activity of the formulations of T. conoides and C. asiatica in hydrating toner preparations. Hydrating toner preparations are the easiest and cheapest cosmetics to make, so they can be the initial stage of research in determining consumer preferences. The stages of this research were preparation of T. conoides, extraction of C. asiatica, formulation and hedonic scale testing and microbiological activity. The parameters tested were comparisons between T. conoides and C. asiatica 1:1 (F1), 2:1 (F2), 1:2 (F3) and preparations without these ingredients (F0). The results of the research on the aroma, F1 is least preferred. The color parameter most preferred panelists is F0. F3 was the most preferred hydrating toner by the panelists for the sticky feeling and the favorite parameter with the most preferred toner is F3. The results of microbial activity F0, F1 & F2 are not suitable for use because they have more than 105 contaminants and F3 are still safe to use, therefore F3 was the best based on the tests performed.
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%.
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. 
Formulasi Sediaan Hair Tonic Ekstrak Rumput Laut (Hormophysa Triquetra) Dengan Kombinasi Ekstrak Kemiri (Aleurites Moluccana) Sebagai Penumbuh Rambut Hayati, Puput Putri; Pratama, Ginanjar; Surilayani, Dini; Hasanah, Afifah Nurazizatul
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 1 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i1.12008

Abstract

Hormophysa triquetra seaweed is one of the marine natural resources that has not been utilized optimally by society. H. triquetra seaweed has a dominant pigment, namely fucoxanthin, which has anti-cancer and anti-obesity properties. Seaweed is widely used as a cosmetic product by utilizing its ingredients. H. triquetra seaweed contains flavonoids, phenols as antioxidants which are able to repair damaged hair cells and produce skin tissue which is conducive to hair growth, besides the vitamin C content which can increase blood circulation and provide nutrition for hair follicles. Aleurites moluccana candlenut oil contains high levels of oleic acid and has activity as a hair growth stimulant which has been widely used for generations as a hair tonic. In addition, the antioxidant properties of candlenut oil's oleic acid are believed to slow hair loss and accelerate hair growth. The aim of this research is to determine the formulation and characteristics of the best hair tonic made from H. triquetra seaweed and candlenut extract as a hair growth agent. A completely randomized design with 4 treatments and 3 replications was used in this experiment. The best results were in the F0 treatment because it showed good physical stability in the test animals and fast hair length growth among other treatments because the samples used contained the highest seaweed extract and contained antioxidants which could protect hair and maintain good hair pigmentation.
Mutu fillet ikan nila (Oreochromis niloticus) pada fase post mortem dengan pengawet dari ekstrak biji picung (Pangium edule Reinw) pada penyimpanan suhu dingin: Quality of tilapia fillet (Oreochromis niloticus) at post-mortem phase with preservative from picung seed extract (Pangium edule Reinw) at cold temperature storage Munandar, Aris; Febrisari, Yanti; Haryati, Sakinah; Surilayani, Dini
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 14 No 2 (2023)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.4083

Abstract

Tilapia fillets are produced to be easier to process and are expected to increase fish consumption. Tilapia fillets with the addition of 60% picung seed extract had a post-mortem phase of 13 days. Picung seeds serve as preservatives because they contain antibacterial alkaloids, flavonoids, and tannins. Therefore, the quality of tilapia fillets with the addition of 60% picung seed extract needs to be studied. This study aimed to determine the quality of tilapia fillets during the post-mortem phase. ilapia fillets soaked in picung seed extract 60% for 30 minutes and stored at cold temperatures. Tilapia fillet quality parameters include pH, Total Plate Count (TPC), Total Volatile Base (TVB), and organoleptic Test (appearance, smell, and texture). Observations were conducted in the pre-rigor phase (1st day), rigor mortis (6th day), early post-rigor (10th day), and late (13th day). Data analysis was done by complete randomized design. The pH of the tilapia fillet in the pre-rigor to post-rigor phase is 6.34-6.45. The value indicates that the fillet is still of good quality. Based on TPC and TVB values, tilapia fillets have good quality until the sixth day (rigor mortis). TPC value in that phase is smaller than 5 x 10-5, 1.54 x 10-4 colonies/mL, while the TVB value is 22.24 mg N/100 g smaller than the standard (30 mg N/100 g). The parameters of appearance, smell, and texture have a value of more than 7 in the rigor mortis phase. The organoleptic value showed that tilapia fillets were of good quality until the rigor mortis phase for six days. Tilapia fillets have good quality until the rigor mortis phase based on SNI 2729: 2013). Such tilapia fillets have a shelf life and can be consumed until the sixth day.
Co-Authors Aris Munandar Aulia, Alfiana azis, Muhammad Amirruddiin Desy Arisandi Febrisari, Yanti Ginanjar Pratama Hasanah, Afifah Nurazizatul Hayati, Puput Putri Meata, Bhatara Ayi Munandar, Aris Nadilah, Fani Nursafira, Julia Nurwahyuni, Ida Nuryadin, Devi Faustine Elvina Putri, Anne Mumtaza Sakinah Haryati Sholihin, Vanny Rhamdanty Udin, Ato Zulkarnaen Alhaq, Faiz Furqon