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Devi arianty
Program studi pemanfaatan sumber daya perikanan, Fakultas Perikanan, Universitas Muhammadiyah Kupang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Other

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POTENSI JALI (COIX LACHRYMA-JOBI L.) SEBAGAI PREBIOTIK TERHADAP PERTUMBUHAN BAKTERI ASAM LAKTAT Husna, Afifa; arianty, Devi; Sutrisno, Aji; Wardani, Agustin Krisna
Jurnal Teknologi Pertanian Vol 19, No 2 (2018)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (705.708 KB) | DOI: 10.21776/ub.jtp.2018.019.02.2

Abstract

ABSTRAKJali (Coix lachryma-jobi L.) adalah sumber karbohidrat yang keberadaannya belum dimanfaatkan secara maksimal oleh masyarakat Indonesia. Di luar negeri, jali telah banyak dimanfaatkan sebagai tanaman obat karena mengandung banyak senyawa fungsional, salah satunya adalah polisakarida yang berfungsi sebagai prebiotik. Polisakarida biasanya didapatkan dengan cara ekstraksi menggunakan pelarut air bersuhu tinggi. Tujuan penelitian ini adalah melakukan ekstraksi polisakarida pada jali dengan faktor suhu dan lama ekstraksi untuk mendapatkan ekstrak polisakarida dengan hasil rendemen tertinggi, yang akan diuji manfaatnya sebagai prebiotik secara in vitro. Penelitian ini menggunakan Response Surface Methodology dengan rancangan komposit pusat dua faktor, yakni suhu (75, 90, dan 105 °C) dan lama ekstraksi (150, 210, dan 270 menit), serta satu respon yaitu jumlah rendemen ekstrak (%). Pengujian prebiotik dilakukan menggunakan bakteri Bifidobacterium bifidum dan Lactobacillus casei yang ditumbuhkan pada media dengan penambahan ekstrak polisakarida sebesar 0, 1, dan 2%. Optimasi ekstraksi polisakarida pada jali memiliki rendemen tertinggi pada suhu 85.45 °C dan lama ekstraksi 207.63 menit, yaitu sebesar 3.29%. Ekstrak ini juga diketahui berpotensi sebagai prebiotik karena dapat meningkatkan pertumbuhan kedua bakteri, serta dapat mempertahankan keberadaannya pada konsentrasi penambahan 2% ekstrak dalam media pertumbuhan mikroba ABSTRACTAdlays (Coix lachryma-jobi L.) is one of a local grain crop that have a high carbohydate content. Their existance is not being maximally utilized yet in Indonesia. In many foreign countries, adlay are called food supplement because it has a lot of functional subtances, such as polysaccharides, and have the ability as prebiotics and can be extracted by hot water extraction method. The purpose of this study is to extract polysaccharide with temperature and time as the variable for getting the maximum yield extract. This study conducted by Response Surface Methodology with central composite design two factorial, that was temperature (75, 90, and 105 °C) and time extraction (150, 210, and 270 minutes). The optimum point then were verified and analyzed its prebiotic activity on L. casei and B. bifidum in a media supplemented with 0, 1, and 2% of polysaccharide extract. The optimization of polysaccharide extraction reached maximum yield at 85.45 °C and 207.63 minutes, that was 3.2863%. The prebiotic test found that polysaccharide extract could increase the growth of both probiotics in the media supplemented with 1% and 2% extract. This extract could also maintain their existence during 36 hours of fermentation process
PENGARUH PENAMBAHAN KITOSAN DAN NATRIUM BENZOAT TERHADAP SIFAT ORGANOLEPTIK BAKSO IKAN Devi arianty
JURNAL LEMURU Vol 5 No 2 (2023): 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/jl.v5i2.2484

Abstract

Abstrak Bahan pengawet seperti kitosan dan natrium benzoat dapat digunakan sebagai pengawet yang aman dikonsumsi bagi berbagai produk perikanan seperti bakso. Kitosan adalah suatu bahan pengawet alami yang tidak memiliki bahan campuran kimia atau senyawa yang tidak berbahaya pada kesehatan Sedangkan natrium benzoat merupakan bahan pengawet yang dapat digunakan untuk makanan dan minuman dengan jumlah tertentu. Penelitian ini bertujuan untuk mengetahui bagaimana daya awet bakso ikan yang diberi tambahan kitosan dan natirum benzoat terhadap sifat organoleptik. Metode penelitian ini adalah metode eksprimental menggunakan tiga perbedaan suhu yaitu suhu -100C (beku), 40C (pendingin) dan 250C (suhu ruang). Pada tahap ini dilakukan dua perlakuan, masing-masing menggunakan kitosan dan natrium benzoat. Dari hasil pengamatan menunjukkan penurunan nilai organoleptik ikan dengan penambahan natrium benzoat lebih cepat dibandingkan kitosan. Sampel bakso ikan yang disimpan pada suhu suhu ruang mengalami penurunan nilai organoleptik paling cepat, diikuti dengan penurunan nilai organoleptik pada suhu pendingin yang mengalami perubahan setelah satu minggu dan terakhir suhu beku dimana tidak terjadi perubahan. Kata Kunci : Bakso, Ikan, Kitosan, Natrium Benzoat, Pengawet.
Pembuatan Hidrolisat Ikan Rucah Sebagai Penyedap Rasa Alami dengan Memanfaatkan Enzim Bromelin pada Buah Nanas (Ananas comosus) Mardiyah, Ulfatul; Jasila, Ismi; Arianty, Devi
Samakia : Jurnal Ilmu Perikanan Vol 15 No 1 (2024): Samakia: Jurnal Ilmu Perikanan
Publisher : Faculty of Science and Technology University Ibrahimy

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35316/jsapi.v15i1.4781

Abstract

Producing protein hydrolysates from trash fish is important to increase the added value and utilization of trash fish itself. The hydrolysis process of trash fish is carried out enzymatically using the enzyme bromelain to produce peptide chains and umami amino acids such as glutamic acid. The aim of this research was to determine the effect of variations in the addition of bromelain enzymes to pineapple fruit on glutamic acid levels, organoleptic properties, and the proximate content of trash fish hydrolyzate as a natural flavoring. The design of this research was an experimental study using a completely randomized design (CRD) with levels of pineapple extract and bromelain enzyme addition of 10%, 15%, and 20%. The results of soluble protein testing and organoleptic tests were carried out using analysis of variance (ANOVA). Further testing uses the Duncan test. to determine the best treatment using the effectiveness index test. The results of organoleptic testing of trash fish hydrolyzate show that differences in pineapple juice concentration (bromelain enzyme) of 10% (P1), 15% (P2), and 20% (P3) have a significant effect on consumer acceptability based on taste and aroma attributes. Meanwhile, the color attributes of trash fish hydrolyzate did not differ significantly between treatments. The highest monosodium glutamate content was found in the third treatment (P3; 20%). The water content, ash content, fat content, and protein content of the trash fish hydrolyzate with the best treatment (P3; 20%) were respectively 95.11%, 6.50%, 3.44%, and 82.06%.
Identifikasi Mikroplastik pada Ikan Kembung (rastrelliger sp.) di Pasar Tradisional Oesapa Kota Kupang Provinsi Nusa Tenggara Timur arianty, Devi; Sari, Kumala; Mardiyah, Ulfatul
Samakia : Jurnal Ilmu Perikanan Vol 15 No 2 (2024): Samakia: Jurnal Ilmu Perikanan
Publisher : Faculty of Science and Technology University Ibrahimy

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35316/jsapi.v15i1.4870

Abstract

Pasar tradisional Oesapa terletak di kelurahan Oesapa selatan, kecamatan Kelapa Lima Kota Kupang. Letak pasar Oesapa berdekatan dengan laut sehingga banya sekali aktifitas masyarakat yang menghasilkan peningkatan sampah atau limbah seperti plastik kemasan, botol-botol minuman, makanan sisa dan limbah ikan hasil penjualan. Sampah plastik dapat terurai menjadi partikel kecil yang disebut mikroplastik dan dapat terdistribusi pada bagian kolom air sehingga tanpa disengaja tertelan oleh ikan-ikan salah satunya ikan Kembung (Rastrelliger sp). Tujuan penelitian ini untuk mengidentifikasi tipe dan kelimpahan mikroplasti pada saluran pencernaan ikan Kembung yang dijual di pasar tradisional Oesapa Kota Kupang. Design penelitian ini adalah deskriptif kualitatif dengan melakukan survey langsung dan mengambil sampel ikan dari beberapa tempat penjualan di Pasar tradisional Oesapa. Pengambilan sampel sebanyak 30 ekor yang berukuran 16,4 – 25,7 cm dibagi menjadi tiga kelas. Hasil penelitian menunjukkan bahwa saluran pencernaan ikan Kembung pada tiap kelas mengandung tipe film, granule, fragment dan fiber. Pada kelas ketiga ukuran (23,6-25,7 cm) menghasilkan total mikroplastik tertinggi yaitu 3,40 partikel/ind. Sedangkan dari semua kelas ikan, tipe mikroplastik fragment menghasilkan nilai rata-rata kelimpahan tertinggi yaitu 0,69 + 0,57 partikel/ind.
Exploration of Polysaccharides and Oligosaccharides from Jali (Coix Lacryma-jobi) and Its Potential as Prebiotic Arianty, Devi; Sutrisno, Aji; Krisna Wardani, Agustin
agriTECH Vol 44, No 4 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.89351

Abstract

Jali (Coix lacryma-jobi) is a cereal plant widely used as a functional food because it contains carbohydrate compounds, such as polysaccharides and oligosaccharides with a positive impact on the digestive system. This study was divided into two stages, namely extraction Jali and prebiotic analysis. The extraction method used was hot water extraction and alkali extraction according to their solubility in solvents. The prebiotic activity of oligosaccharide and polysaccharide extracts from jali was evaluated using in-vitro analysis. Therefore, this study aimed to explore polysaccharides and oligosaccharides in jali and their potential to act as prebiotic. The results showed that the extraction process affected the types of oligosaccharides, namely Fructooligosaccharides (FOS), as well as polysaccharides, including α-glucan and arabinoxylan. In this study, FOS and α-glucan were obtained by heating at 80 °C for 60 minutes, while arabinoxylan was extracted by heating at 80 °C for 120 minutes. The results of crude extracts of FOS and arabinoxylan were tested for HPLC analysis, while α-glucan was explored using FTIR. The jali seeds exhibited a remarkable FOS content of 40.78%, while their arabinoxylan composition included 22.4% arabinose and 4.8% xylose. In addition, the FTIR analysis revealed the presence of (14) (16) -α-D-glucan bond in jali seeds. The results showed that the extraction from the polysaccharide group, namely α-Glucan and Arabinoxylan, as well as from the oligosaccharides (FOS) had potential as prebiotic for the growth of Bifidobacterium longum and Lactobacillus casei. However, the highest results were based on OD and SCFA from the FOS extract. The addition of FOS affected the growth of Bifidobacterium longum more significantly (OD 0,871) compared to Lactobacillus casei (OD 0,725). Bifidobacterium longum exhibited SCFA levels of 243,827 mmol/L, while Lactobacillus casei showed levels of 140,942 mmol/L.
Karakteristik Kimia dan Mikrobiologis Cuka Kurma Jenis Khalas (Phoenix dactylifera) Devi Arianty; Nur Adawiyah Mahmud; Ernawati Ernawati
Jurnal Teknologi Hasil Pertanian Vol 17, No 1 (2024): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v17i1.77604

Abstract

Date vinegar is a processed date product that has a high nutritional content that improves the function of the body’s work system. This research aims to identify the chemical characterization and microbiology of date vinegar as an antimicrobial during the fermentation process. This study used a descriptive method for 30 days of the fermentation of date vinegar. The results were analyzed by a qualitative description of each parameter. Parameters observed were characterization of date vinegar compared to standard fermented vinegar according to SNI 01-4371-1996, organic acids, total phenols, and antimicrobial effect. The results indicated that the fermentation of Khalas dates for 30 days produced a pH of 4, 7.15% dissolved solids, 0% alcohol, 6% acetic acid, organic acid odor, liquid form, and dark brown color. The bioactive content of date vinegar was obtained using GC-MS a total of 44 compounds with two highest peaks were detected at RT 21.68 and RT 22.08. The resulting compounds are hexadecenoic methyl ester, Pentadecanoic acid, 14-methyl-, methyl ester dan Pentadecanoic acid, 13-methyl-, methyl ester, area at 19.98. On the other peaks are l-(+)-Ascorbic acid 2,6-dihexadecanoate, Estra-1,3, 5 (10)- trien-17β-ol, area at 9.79. Total phenol was 6213.57 mg/L, and the highest antimicrobial activity was with a concentration of 100% date vinegar of 15.27 mm.
Risk Mitigation and Sustainability Status of The Seaweed Area for Food Sovereignty in Pasir Panjang, Kupang City, East Nusa Tenggara, Indonesia Arianty, Devi; Usman, Lutfiah; Aziz, Abdul
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 14, No 1 (2025): IN PROGRESS
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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

Abstract

AbstractThe potential seaweed cultivation area at Pasir Panjang Beach in Kupang City, East Nusa Tenggara, Indonesia, faces various risks at every stage of its activities. This study aims to identify key risks, evaluate sustainability status, and formulate evidence-based mitigation strategies across five dimensions: production, post-harvest, economic, human resources, and institutional. Data were collected through field observations, water quality monitoring, interviews, and questionnaires distributed to 50 active farmer respondents and local experts. The Failure Mode and Effects Analysis method and Pareto diagram were used for risk analysis, Rapid Assessment Procedure - Rural Livelihoods (RAP-RL) for Multidimensional Scaling, leverage analysis to assess sustainability, and Monte Carlo simulation to measure the validity of the analysis results. The results indicate 30 risk drivers, with 16 priority risks consisting of 3 priority risks each in the post-harvest, institutional, and economic dimensions, three priority risks in the production dimension, and four priority risks in the human resources dimension. The highest sustainability index was in the human resources dimension (80.54), production (79.13), and economic (78.67), while post-harvest (33.76) and institutional (34.79) were classified as less sustainable. Mitigation strategies include using superior seeds, crop protection, farmer capacity building, institutional strengthening, and digital technology for the supply chain. Integrated interventions are needed to create an adaptive, resilient, and competitive seaweed cultivation system.Keywords: FMEA, food sovereignty, multidimensional scalling, Pareto, seaweedAbstrakKawasan potensial budidaya rumput laut di Pantai Pasir Panjang di Kota Kupang, Nusa Tenggara Timur, Indonesia menghadapi beragam risiko pada setiap tahapan kegiatan. Penelitian ini bertujuan mengidentifikasi risiko utama, mengevaluasi status keberlanjutan, dan merumuskan strategi mitigasi berbasis bukti pada lima dimensi: produksi, pasca panen, ekonomi, sumber daya manusia, dan kelembagaan. Data dikumpulkan melalui observasi lapangan, pengamatan kualitas air, wawancara dan penyebaran kuesioner pada 50 responden petani aktif dan pakar lokal. Metode Failure Mode and Effects Analysis dan diagram Pareto digunakan untuk analisis risiko, Rapid Assessment Procedure - Rural Livelihoods (RAP-RL) untuk Multidimensional Scaling, analisis leverage untuk menilai keberlanjutan, dan simulasi Monte Carlo untuk mengukur validitas hasil analisis. Hasil menunjukkan 30 penyebab risiko, dengan 16 risiko prioritas yang terdiri dimensi pasca panen, kelembagaan, dan ekonomi masing-masing 3 risiko prioritas, dimensi produksi 3 risiko priotas, dan dimensi sumber daya manusia 4 risiko prioritas. Indeks keberlanjutan tertinggi pada dimensi sumber daya manusia (80,54), produksi (79,13), dan ekonomi (78,67), sedangkan pasca panen (33,76) dan kelembagaan (34,79) tergolong kurang berkelanjutan. Strategi mitigasi mencakup penggunaan bibit unggul, pelindung tanaman, peningkatan kapasitas petani, penguatan kelembagaan, serta pemanfaatan teknologi digital untuk rantai pasok. Intervensi terintegrasi diperlukan guna menciptakan sistem budidaya rumput laut yang adaptif, resilien, dan berdaya saing.Kata kunci: rumput laut, keberlanjutan, risiko, multidimensional scaling, Pantai Pasir Panjang 
Co-Authors Abdul Aziz AGUSTIN KRISNA WARDANI Aji Sutrisno Ernawati Ernawati Husna, Afifa Jasila, Ismi Krisna Wardani, Agustin Kumala Sari Nur Adawiyah Mahmud Ulfatul Mardiyah, Ulfatul Usman, Lutfiah