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All Journal Grouper: Jurnal Ilmiah Perikanan Jurnal Abdi Insani Journal of Marine and Coastal Science
Yuli Pujiastuti, Dwi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Veterinary

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Effect of Glucose Addition on Physical Characteristics of Edible Film from Kappa-Carrageenan Using Sorbitol Plasticizer Bestari, Nadia Gita; Saputra, Eka; Yuli Pujiastuti, Dwi
Journal of Marine and Coastal Science Vol. 13 No. 3 (2024): SEPTEMBER
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v13i3.31279

Abstract

The development of increasingly advanced food technology has resulted in various new food product innovations, one example of which is edible film. Edible films can be made from polysaccharides such as kappa carrageenan with the addition of sorbitol and glucose plasticizers to improve their physical characteristics. This research aims to determine the effect of adding glucose on the physical properties of edible film from kappa carrageenan and sorbitol plasticizer. The research carried out was experimental using a Completely Randomized Design (CRD) with four treatments and five replications. Treatment consisted of glucose concentrations of 0%, 0.5%, 1%, and 1.5%. Data analysis used ANOVA, then continued with the DMRT test. The research results prove that glucose has a significant effect (p<0.05) on the physical characteristics of edible film. Optimal results were found at a glucose concentration of 0.5%, with a thickness value of 0.0972 mm, water vapor transmission rate of 3.319 g/m2/day, tensile strength of 3.2648 MPa, and elongation of 22.34%.
The Effect of Seaweed Extract (Gracilaria spp.) Towards the Freshness Quality Changes of Fresh Milkfish (Chanos chanos) During Cold Storage Putri, Chairunnisa Ramadhani; Subekti, Sri; yuli pujiastuti, dwi
Journal of Marine and Coastal Science Vol. 12 No. 2 (2023): JUNE
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v12i2.42650

Abstract

Milkfish (Chanos chanos) is a type of fish that has high economic value and good nutrition but very easy to decay. People often use formaldehyde and preservatives synthesis of the other so that the fish is not quickly decay. Natural ingredients containing antibacterial compounds, one of which is Gracilaria spp, can be used as an alternative as a natural preservative. This study aims to determine the influence of seaweed extract (Gracilaria spp.) to change the freshness quality of the fish, milkfish (Chanos chanos) during cold storage. The design in this research is Completely Randomized Design (CRD) with four replications and two factors, the first factor is the concentration of seaweed extract 700, 600, 500 ppm, and control (without soaking). The second factor is the length of storage time for 0, 3, and 6 days. Analysis of data using Analysis of Variance (ANOVA) and continued with the Duncan's Multiple Distance Test to determine differences between treatments. The results showed that the extract of seaweed (Gracilaria spp.) at a concentration of 500 ppm, 600 ppm, and 700 ppm during cold storage significantly effect (p<0.05) to changes in the quality of freshness of the fish, milkfish (Chanos chanos). The best treatment was at a concentration of 700 ppm. Gracilaria spp extract solution with a concentration of 700 ppm can be used as an antibacterial and to maintain the fresh quality of milkfish based on the total number of bacteria, organoleptic tests and pH tests.
The Effect of Different Steaming Temperatures on Albumin Levels of Scad Fish (Decapterus ruselli) Fitrawan, M. Dzaky; Shofy Mubarak, Ahmad; yuli pujiastuti, dwi
Journal of Marine and Coastal Science Vol. 12 No. 1 (2023): FEBRUARY
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v12i1.42660

Abstract

Albumin is a plasma protein that consists of a single polypeptide chain and is used to accelerate the recovery of split/damaged cell tissue. Albumin is produced from human blood in the form of human serum albumin (HSA) which is fulfilled through imports at a relatively expensive price. The alternative albumin is needed to get the cheaper albumin but has the same clinical aspects, such as albumin from the scad fish (Decapterus ruselli). The purpose of this study is to determine the effect of different steaming temperatures on the albumin levels of scad fish (Decapterus ruselli) and get the optimal steaming temperature used to obtain albumin levels from scad fish (Decapterus ruselli). This research was conducted by the Completely Randomized Design (CRD) method which consists of 4 different steaming temperature treatments with 5 replications. The parameters observed were albumin content, protein content, and yield. The parameters were tested using One Way Analysis of Variance (ANOVA) followed by the Duncan Multiple Range Test. The results of this study showed that the treatment of different steaming temperatures had a significant effect (p<0.05) on the albumin levels and percentage of protein content. The optimum steaming temperature to obtain the highest albumin content from scad fish species Decapterus ruselli is 35℃ with an albumin content of 0.1394 g/L. Keywords: Scad fish, steaming, albumin, protein, yield
Shelf Life Study of Pedada Fruit Jam (Sonneratia caesolaris) With The Addition of Carrageenan: - Visakhadevi, Jelena; Andriyono, Sapto; Yuli Pujiastuti, Dwi
Journal of Marine and Coastal Science Vol. 13 No. 1 (2024): FEBRUARY
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v13i1.45176

Abstract

Pedada fruit (Sonneratia caseolaris) contains phytochemicals such as steroids, tripenoids and flavonoids. Phytochemical compounds are antioxidants that neutralize free radicals that attack body cells. The application of making pedada fruit jam with the addition of carrageenan can function as a natural preservative. The purpose of this study was to determine the effect of adding carrageenan to the shelf life of pedada fruit jam. The research treatment consisted of 0 week of storage (P0), 1 week (P1), 2 weeks (P2), 3 weeks (P3), and 4 weeks (P4). Parameters observed in this study were the total plate count test, viscosity test, and antioxidant activity test with spektrofotometer Uv-Vis. The data obtained was tested with the ANOVA statistical test and continued with the DMRT test. The results of the research show that antioxidant activity and viscosity have decreasing values with each storage period, while microbiological activity is inversely proportional to antioxidant activity and viscosity, namely with increasing values with each storage period. The storage time for pedada fruit jam with the addition of carrageenan had a significant effect on antioxidant activity, viscosity and microbiological activity which had significantly different values (p < 0.05).
Characteristics and Shelf Life of Pedada Fruit Leather (Sonneratia caseolaris) With the Addition of Sorbitol and Kappaphycus alvarezii Iftitah, Khairaniyatul; Saputra, Eka; Yuli Pujiastuti, Dwi
Journal of Marine and Coastal Science Vol. 14 No. 1 (2025): FEBRUARY
Publisher : Universitas Airlangga

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

Abstract

Fruit leather is a traditional product from Turkey. Kappaphycus alvarezii and sorbitol in making fruit leather are needed to maintain the texture of the product during storage. Sorbitol has a hydrophilic -OH group that is able to bind water (humectant) andK. alvarezii can improve texture and the quality of fruit leather. This study was conducted to determine the effect of sorbitol andK. alvarezii addition on fruit leather characteristics and shelf life of pedada fruit leather products. This study used five treatments and three repetitions. The research parameters include the number of bacterial colonies using the Total Plate Count (TPC) method, nutritional content test, and organoleptic (sensory) test. Data analysis in this study used ANOVA one factor and Duncan's Multiple Range Test (DMRT) for quantitative data and Kruskal-Wallis test for qualitative data. The results showed that the samples with the number of bacterial colonies that met SNI 7388-2009 standards were only samples before treatment, 1 week, 2 weeks and 3 weeks of storage. The moisture content of each treatment met the standard of <25%. The results of panelist assessment showed that the shelf life of fruit leather products did not significantly affect (p>0.05) the organoleptic test aspects tested such as appearance, aroma, taste, and texture.
PELATIHAN PENERAPAN SANITASI HYGIENE DAN PENENTUAN UMUR SIMPAN PRODUK OLAHAN RUMPUT LAUT PADA KELOMPOK PENGOLAH RUMPUT LAUT DI DESA AENG DAKE KABUPATEN SUMENEP PROVINSI JAWA TIMUR Abdillah, Annur Ahadi; Monica Sahidu, Adriana; Saputra, Eka; Yuli Pujiastuti, Dwi
Jurnal Abdi Insani Vol 12 No 4 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i4.2321

Abstract

Sumenep Regency is one of the contributors to seaweed production in Indonesia and is classified as a Minapolitan location. One of the seaweed producing districts is Aeng Dake Village, Bluto District. The problem that arises for both partners is that there is no food safety system, namely a sanitation and hygiene system. Both partners still produce processed products on a small scale and are not yet standardized in the field of food safety. This problem means that the product cannot compete with other products that have implemented food safety. The second problem is that in producing processed products, partners cannot determine the shelf life. The problem of the food safety system, namely sanitation and hygiene, can be solved by providing training on the concept of sanitation and hygiene including theory and practical application in the production process flow. The problem of determining shelf life can be solved by training in determining shelf life including theory and practice that can predict product shelf life. The practice of implementing hygiene sanitation and determining shelf life was given to the processing group by providing theory and simulations of the application of the material in the process of making noodle products, crackers, juice and seaweed sticks. Training provides skills in analyzing and determining the shelf life of products independently.
Inhibition Activity of Ultrasonic-Assisted Extract of Sonneratia caseolaris Mangrove Leaves (UCESc) against Escherichia coli Tanti Dwi Oktavia; Pramono, Heru; Yuli Pujiastuti, Dwi; Wina Sapphira, Eunike; Alvianita Az-Zahra, Naela
Grouper Vol. 16 No. 2 (2025): Grouper : Jurnal Ilmiah Perikanan
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/grouper.v16i2.340

Abstract

Mangrove Sonneratia caseolaris’s leaf contains bioactive compounds such as alkaloid, flavonoid, phenolic, and tannin. Previously, crude extract of S. caseolaris leaf was reported has potential as antibacterial. However, information on antibacterial activity profile of ultrasonic- assisted extract of S. caseolaris leaf against Escherichia coli was limited. Therefore, the aim of this study was to determine the effect of ultrasonic-assisted extraction on S. caseolaris leaf extract’s antibacterial activity against E. coli. The extraction was performed using ultrasonicator bath at 40 KHz, 40 °C for 25 minutes using 96% ethanol as a solvent. The phytochemical analysis was indicated that the crude extract Sonneratia caseolaris (UCESc) contains flavonoid, saponin, steroid, and tannin, but lack of alkaloid. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of UCESc were performed with microdilution with MIC of 24 mg/mL and MBC is 48 mg/mL. The antibacterial assay using disc dilution assay indicated that the best activity was at a concentration of 96 mg/mL with an inhibition zone of 4.88 mm. This study suggested that ultrasonic assisted extraction is potential approach to extract S. caseolaris bioactive compounds with a potential to be used as an antibacterial.
Co-Authors A. Shofy Mubarak Abdillah, Annur Ahadi Alvianita Az-Zahra, Naela Bestari, Nadia Gita Eka Saputra Fitrawan, M. Dzaky Heru Pramono Iftitah, Khairaniyatul Monica Sahidu, Adriana Putri, Chairunnisa Ramadhani Sapto Andriyono Sri Subekti Tanti Dwi Oktavia Visakhadevi, Jelena Wina Sapphira, Eunike