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AKTIVITAS ANTIOKSIDAN PADA FORMULA TABLET TERIPANG KELING (Holothuria atra) Ahmad Fauzan Lubis; Sri Purwaningsih; Kustiariyah Tarman
Berkala Perikanan Terubuk Vol 44, No 2 (2016): Juli 2016
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

This study about activity of antioxidant aimed to determine the chemical characterization of sandfish, sandfish meat and sandfish powder, determine the best formulation in manufacturing Holothuria atra tablet based on DEPKES RI standard and to determine the antioxidant activity and the active compounds that act as antioxidants in the extract of Holothuria atra tablets. The method used in the manufacture of tablets is the direct compression method using 6 formulations to treat the kind of powder substance that is the ingredient of sandfish are intact and substances from the meat of sandfish. Tablet chosen based on the standards of the Ministry of Health that includes the physical characteristics of the test tablet and shelf-life stability. Tablet rivet sandfishtested the antioxidant activity by the method of 2,2-diphenyl-1-picrylhydrazyl (DPPH). Tests to determine the active compounds that act as antioxidants with thin layer chromatography (TLC) and bioautography antioxidants and also to determine the functional groups using analysis of Fourier Transform Infrared (FTIR). The yield of sandfish powder is considerably low. Yield of sandfish powder are 10.26% and sandfish meat powder are 9,82%. The protein content of sandfish powder are 60,89% lower compared to sandfish meat powders of 63,57%. Formula elected from the sandfish tablet test based on physical characteristics and stability test of the shelf life of the tablet is the formula A2 with the composition of the powder formulation Holothuria atra (25%), Ac-Di-Sol (2%), L-HPC (2%), Aspartame (0.5%), menthol (0.2%), talk (1%), magnesium stearate (1%) and lactose: mannitol (67.8%) and has antioxidant activity with IC50 value of 97.22 ppm. TLC test and Bio-autography showed that the class of antioxidant compounds are steroid, and suspected compounds at FTIR test, that act as antioxidants compound has similarities to the sterol class.

Peningkatan Potensi Ikan Baji - Baji (Grammoplites scaber) Dan Proporsi Bagian Tubuh Sebagai Sumber Bahan Baku Ayu Diana; Ahmad Fauzan Lubis
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 2, No 1 (2018)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Baji-baji fish is able to fish as a food that is a source of nutrients that are important to the process of human survival. The purpose of that is need for efforts in increasing the potential fish wedge-wedge through the study of its chemical composition analysis. The method used is the method of experiments with three (3) three-time treat and deuteronomy. Treat is a comparison of fish from different sections namely caput, truncus, cauda with a complete random design (RAL) non factorial. Observations made was the analysis of the chemical composition (proximat). Baji-baji fish contain moisture content (64%), protein (15%), lipids (6%), ash (5%), and carbohydrate (10%). The proportion of body parts on a fish advantage on any part of it that is a protein (truncus, 15.97%), lipids (truncus, 10.40%), carbohydrates (cauda, 12.55%). Baji-baji fish is a relatively cheap products but have a good nutrient content for consumption, of the increase in potential fish baji-baji has a similar nutritional content with other commercial fish nutrient content.

Eksplorasi Kandungan Gizi Ikan Sibero (Hampala macrolepidota) Sebagai Bahan Baku Dalam Pembuatan Produk Pangan Perikanan Ahmad Fauzan Lubis; Andri Syaputra
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 3, No 1 (2019)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30596/agrintech.v3i1.3996

Sibero fish (Hampala macrolepidota) is a freshwater fish caught by fishermen in the glare river area of Tanjungbalai City. However the number of fish catches is inversely proportional to the sales results. Sibero fish is not a favorite fish for consumption because sibero fish have many bones making it difficult to consume. However, this special processing of sibero fish can become a raw material that is of public interest because sibero fish meat has good nutritional value and tastes good. The purpose of this study was to determine the nutritional content of sibero fish through chemical compositions which include proximate to the proportion of body parts, and increase the potential of sibero fish as food products that have added value through information from the nutritional content. The research method used is the experiment method. The parameter observed was a proximate analysis of the proportion of sibero fish body parts. The results of the study are sibero fish based on the proportion of sibero fish body parts divided into three parts, namely (1) Caput / head section, (2) Truncus / body part, and (3) Cauda / tail section. Comparison of the chemical composition of the proportion of body parts to the content of water content obtained the highest value in the truncus (64.19%) and the lowest value in the head (57.11%). The highest ash content in the caput (2.37%) and the lowest in the cauda (1.90%). The highest protein in the caput (18.66%) and the lowest in the cauda (14.42%). The highest fat content in the caput (21.66%) and the lowest was in cauda (11.87%). The highest carbohydrate value in the cauda section (8.85%) and the lowest value in the caput section (0.20%).

Makromolekul dari Mikroalga Spirulina platensis Ahmad Fauzan Lubis; Ahyani Ridhayani Lubis
Journal of Fisheries and Marine Applied Science Vol 1 No 2 (2023): OCTOBER
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/jfmas.v1i2.153

Spirulina platensis is known to have various benefits because it contains various compounds, some of which are reported to have immunomodulatory, antioxidant, anticancer, antitumor, antiviral, anti-inflammatory, cholesterol-lowering, anti-rust, hepatitis prevention, metal chelating and blood formation stimulation activities. Therefore, to determine the nutritional composition (macromolecular content) of Spirulina platensis as a food ingredient, it is necessary to analyze these components. This study aims to measure the growth pattern and the content of macromolecular components found in Spirulina platensis. The method in this study included preparation of Spirulina platensis samples (Spirulina platensis culture), optical density (OD) measurements, and the parameters tested were proximate analysis (AOAC, 2005) to determine protein content, fat content, ash content, moisture content, and The results obtained from this study were that Spirulina platensis underwent 4 growth phases, namely the log phase (1-4 days), the log phase (5-10 days), the stationary phase (11-17 days) and the death phase starting in 18th day. Spirulina platensis in the log phase had a higher macromolecular content than the stationary phase with protein (12.54%), carbohydrates (22.46%) in the log phase, protein (8.64%), carbohydrates (13.36%) in the stationary phase, while the fat content was the same at 4%, the high ash content was the log phase (56%), and the stationary phase (68%).

Abon Studi Pembuatan Bakpao dengan Bahan Pengisi Abon dari Variasi Kerang yang Berbeda Terhadap Uji Penerimaan Konsumen: Studi Pembuatan Bakpao dengan Bahan Pengisi Abon Diana, Ayu; Lubis, Ahmad Fauzan; Fikri, Muhammad Zakiyul
Journal of Fisheries and Marine Applied Science Vol 2 No 2 (2024): JUNE
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/jfmas.v2i2.365

Shellfish meat is a source of animal protein that has a more complete amount of amino acids than vegetable protein. Shellfish processing is still mostly done traditionally. The potential for shellfish to be developed into a food product is very large, but the biggest challenge is the characteristic that has a fishy smell, high elasticity, and texture that is not attractive. Bakpao products are selected to be combined with shredded shellfish filler to cover the texture and aroma that is less attractive in shellfish preparations. This study aims to determine the level of consumer acceptance of processed products bakpao with shredded shellfish filler variation. This research method is carried out in three stages. The first stage is the stage of preparation of raw materials for kerang lentera, kerang bulu, kerang tahu, and the manufacture of shredded shells. The second stage is the stage of making shredded-filled buns. The third stage of research is the stage of hedonic testing to determine consumer acceptance. The results obtained in the manufacture of shredded bakpao from different shellfish variations, namely kerang lentera (Lingula unguis), kerang bulu (Anantara antiquate), and kerang tahu (Meritix-meritrix) have their characteristics in taste, appearance, aroma, and texture so that they can get the value of consumer preferences. The results of the hedonic test in this study found that the best appearance test results are treatment P2 (5,05), the smell highest value is P2 (4,68), the best taste test is P2 (5,06), and the best texture value is P2 (5.23). Based on the overall results of a hedonic test that the highest preference value of the bakpao with different variations of shredded shellfish is bakpao with variations of shellfish feathers (P2).

AKTIVITAS ANTIOKSIDAN PADA MINUMAN FUNGSIONAL DARI EKSTRAK DAGING KERANG LENTERA (Lingula unguis) Lubis, Ahmad Fauzan
Jurnal Ilmu Kesehatan Abdurrab Vol 2 No 2 (2024): Volume 2 Nomor 2 Juni 2024
Publisher : LPPM Universitas Abdurrab

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

ABSTRACT The use of natural ingredients as a source of natural antioxidants in making healthy foods and drinks, supplements and medicines continues to grow. The antioxidants produced by the human body are not enough to fight excessive free radicals in the body, for this reason the body needs antioxidant intake from outside. It is very possible for lamp shell to be developed as healthy food and drink products, supplements and medicines because shellfish are a source of vitamin B12 and an important nutrient for health. This research was conducted to determine the best formulation of the lantern clam herbal drink and to determine the antioxidant content of the lantern clam herbal drink. The method used in this research consists of 4 stages. Phase I is the preparation of raw materials and the manufacture of lantern shellfish extract. Phase II Testing Brine Shrimp Lethality Test (BSLT). Phase III research is making herbal drinks from lantern clam meat extract and determining the best formulation of the herbal drink through a hedonic test and phase IV research is antioxidant testing of the best formulation to determine the antioxidant content in the lantern clam herbal drink. The research results showed that the best formula for herbal drinks based on consumer acceptance tests was F3 (30%) with 30% lantern clam meat extract formula. The antioxidant activity content of the best formulation is with an LC50 value of 74.30 with strong antioxidant activity where the IC50 is 51-100 ppm. Keywords: lamp shell, herbal drink, antioxcidant

Reproductive attributes of the spot-tail shark, Carcharhinus sorrah collected from westernmost waters of Aceh, Indonesia Iqbal, Teuku Haris; Fajri, Ilham; Damora, Adrian; Lubis, Ahmad Fauzan; Simeon, Benaya Meitasari; Muttaqin, Efin; Booth, Hollie
Depik Vol 13, No 3 (2024): DECEMBER 2024
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.13.3.42003

The spot-tail shark, Carcharhinus sorrah is a species of requiem shark found primarily in warm coastal waters of the Indo-Pacific region. This study aims to assess the length at first maturity and length distribution The spot-tail shark, C. sorrah collected from key fish landing sites in Aceh Province, Indonesia. Data collection occurred between March 2020 and October 2022 at three fishing ports: Banda Aceh (BA), Aceh Barat (AB), and Aceh Barat Daya (ABD). A One-way Analysis of Variance (ANOVA) was employed to analyze the total length (TL) of male and female fish from these sites. Results indicated an overall sex ratio of female to male fish at 1:1.67 ( = 45.19, p 0.001), with significant differences observed in sex ratios between BA and ABD ( = 6.72, p = 0.01; = 41.14, p 0.001), while AB showed no significant difference ( = 1.64, p = 0.20). Logistic regression analysis revealed variations in the length at which 50% of males and females reached maturity (Lm50): males from ABD, AB, and BA were 110.65 cm TL, 117.03 cm TL, and 152.65 cm TL, respectively, while females from BA, ABD, and AB were 107.30 cm TL, 113.94 cm TL, and 116.14 cm TL, respectively. Notably, males from ABD and females from BA matured earlier than those from other sites. In terms of length distribution, the average greatest with standard deviation (SD) length of male C. sorrah was 122.8737.87 cm TL in AB, followed by BA at 113.8013.10 cm TL and ABD at 107.8618.38 cm TL. This species is important for both ecological balance and fisheries, emphasizing the need for effective management and conservation efforts.Keywords:The spot-tail sharkCarcharhinus sorrahsex ratiolength at first maturitywesternmost Indonesia

Reproductive attributes of the spot-tail shark, Carcharhinus sorrah collected from westernmost waters of Aceh, Indonesia Iqbal, Teuku Haris; Fajri, Ilham; Damora, Adrian; Lubis, Ahmad Fauzan; Simeon, Benaya Meitasari; Muttaqin, Efin; Booth, Hollie
Depik Vol 13, No 3 (2024): DECEMBER 2024
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.13.3.42003

The spot-tail shark, Carcharhinus sorrah is a species of requiem shark found primarily in warm coastal waters of the Indo-Pacific region. This study aims to assess the length at first maturity and length distribution The spot-tail shark, C. sorrah collected from key fish landing sites in Aceh Province, Indonesia. Data collection occurred between March 2020 and October 2022 at three fishing ports: Banda Aceh (BA), Aceh Barat (AB), and Aceh Barat Daya (ABD). A One-way Analysis of Variance (ANOVA) was employed to analyze the total length (TL) of male and female fish from these sites. Results indicated an overall sex ratio of female to male fish at 1:1.67 ( = 45.19, p 0.001), with significant differences observed in sex ratios between BA and ABD ( = 6.72, p = 0.01; = 41.14, p 0.001), while AB showed no significant difference ( = 1.64, p = 0.20). Logistic regression analysis revealed variations in the length at which 50% of males and females reached maturity (Lm50): males from ABD, AB, and BA were 110.65 cm TL, 117.03 cm TL, and 152.65 cm TL, respectively, while females from BA, ABD, and AB were 107.30 cm TL, 113.94 cm TL, and 116.14 cm TL, respectively. Notably, males from ABD and females from BA matured earlier than those from other sites. In terms of length distribution, the average greatest with standard deviation (SD) length of male C. sorrah was 122.8737.87 cm TL in AB, followed by BA at 113.8013.10 cm TL and ABD at 107.8618.38 cm TL. This species is important for both ecological balance and fisheries, emphasizing the need for effective management and conservation efforts.Keywords:The spot-tail sharkCarcharhinus sorrahsex ratiolength at first maturitywesternmost Indonesia

Pengaruh Lama Pemasakan Terhadap Karakteristik Ikan Lele (Clarias batrachus) Asap Cair Muhammad Zakiyul Fikri; Ahmad Fauzan Lubis; Ayu Diana; Elvi Suardi
JURNAL RISET RUMPUN ILMU HEWANI Vol. 1 No. 2 (2022): Oktober : Jurnal Riset Rumpun Ilmu Hewani
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrih.v1i2.967

Ikan asap merupakan salah satu produk olahan yang digemari konsumen baik di Indonesia maupun di mancanegara karena rasanya yang khas dan aroma yang sedap spesifik. Penelitian ini bertujuan untuk mengetahui pengaruh lama pemasakan terhadap karakteristik ikan lele (Clarias batrachus) asap cair dan mengetahui penerimaan konsumen melalui uji hedonik serta mengetahui hasil uji proksimat terhadap produk ikan asap cair. Metode yang digunakan dalam penelitian ini terdiri dari tiga tahapan. Tahapan I merupakan tahap preparasi bahan baku. Tahapan II yaitu tahap pembuatan ikan lele (Clarias batrachus) asap menggunakan asap cair dengan tiga perlakuan terhadap lama pemasakan yaitu ( A1 = 12 jam, A2 = 24 jam, A3 = 36 jam), selanjutnya tahapan III adalah tahap pengujian. Pengujian yang dilakukan dalam penelitian ini adalah pengujian hedonik dan pengujian proksimat ikan lele (Clarias batrachus) asap. Data dianalisis menggunakan Analysis of Variance (ANOVA) pada tingkat kepercayaan 95%. Hasil penelitian menunjukkan lama pemasakan memberikan pengaruh yang nyata (p<0,05) terhadap karakteristik ikan lele (Clarias batrachus) asap cair. Hasil terbaik adalah perlakuan A3 dengan lama pemasakan selama 36 jam pada suhu 65 ℃ dengan nilai kadar air 10,5%, kadar abu 2,8%, kadar lemak 17,2%, kadar protein 37,47%, karbohidrat 32,03%, kenampakan 6,31, aroma, 6,31, rasa 5,29 dan tekstur 5,71.

Pengujian Mikrobiologi Dan Pengukuran Aktivitas Air (Aw) Pada Pembuatan Ikan Kayu (Katsuobushi) Dengan Perbandingan Metode Pengeringan Yang Berbeda Ridhayani Lubis, Ahyani; Fauzan Lubis, Ahmad; Lubis, Fauziah
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 4, No 1 (2020): Jurnal Teknologi Pangan Dan Hasil Pertanian
Publisher : Universitas Muhammadiyah Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30596/agrintech.v5i1.9477

Katsuobushi adalah masakan tradisional Jepang yaitu sejenis ikan kayu yang telah lama dikenal memiliki mutu dan flavour yang baik. Flavour dari katsuobushi terbentuk melalui tahapan proses yang cukup unik yaitu, perebusan, pengasapan, pengeringan dan fermentasi. Penelitian ini bertujuan untuk mengetahui proses pengolahan ikan kayu (Katsuobushi) tongkol (Euthynus affinis) dengan menggunakan perbandingan metode pengeringan matahari, oven dan pengasapan, dan untuk mengetahui parameter mikrobiologi serta untuk mengetahui Aktivitas air (aw) yang terjadi pada ikan kayu. Hasil penelitian nilai aw pada ikan kayu menunjukkan perbedaan nilai. Nilai aw pada pengeringan oven adalah A1 = 0,61, A2 = 0,59, A3 = 0,63 sedangkan pengeringan dengan pengasapan adalah B1= 0,67, B2 = 0,66, B3 = 0,65 dan nilai aw pada pengeringan matahari menunjukkan nilai sebesar C1 = 0,63, C2 = 0,63 C3 = 0,62. Hasil pengujian (ALT) ikan kayu dengan metode perbandingan pengeringan dengan oven 6 x 102 sedangkan nilai ALT ikan kayu yang menggunakan metode pengeringan pengasapan yaitu, 9 x 102 dan nilai ALT ikan kayu dengan metode pengeringan matahari yaitu, 8 x 102, sedagkan total kapang pada ikan kayu dengan perlakuan perbandingan pengeringan yaitu oven 3 x 101 sedangkan pengeringan menggunakan pengasapan yaitu, 9 x 101 dan pengerinagan menggunakan matahari yaitu 6 x 101

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