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Fortifikasi Tepung Eucheuma cottonii pada Nugget Udang Vaname sebagai Sumber Yodium: Fortification of Eucheuma cottonii Flour in Vaname Shrimp Nugget as a Source of Iodine Djamaludin, Heder; Sulistiyati, Titik Dwi; Puspitasari, Yunita Eka; Notonegoro, Hartoyo
Amerta Nutrition Vol. 8 No. 3 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3.2024.409-415

Background: Humans require iodine as a micronutrient; a deficit in this mineral lowers IQ. Seaweed (E. cottonii) is a non-salt source of iodine. You can add E. cottonii flour to food items like nuggets. Aside from that, Vanname Shrimp are a high-protein fishery product that can be utilized as a base for nuggets. Therefore, to prevent iodine deficit, Vanname Shrimp nuggets supplemented with E. cottonii flour can be developed as a substitute food. Objectives: Fortification of E. cottonii flour in making Vanname Shrimp nuggets as an effort to increase the iodine content. Methods: Three replications of a non-factorial Completely Randomized Design (CRD) were used in the study. The fisheries products laboratory at Brawijaya University's Faculty of Fisheries and Marine Sciences (FPIK) was the site of the research. There were four additions of E. cottonii flour: 0%, 7.5%, 10%, and 12.5%. Iodine content is the parameter for chemical testing; elasticity is the parameter for physical testing; and color, scent, taste, and texture are the criteria for organoleptic testing (the hedonic approach for determining the optimal treatment utilizing the de Garmo and proximal testing). Results: The study found that adding different quantities of E. cottonii flour fortification significantly altered the iodine content and flexibility of Vanname Shrimp nuggets. E. cottonii flour is optimally fortified at a level of 7.5% treatment, with iodine content of 6.17 mcg/g, elasticity of 6.65 N, carbohydrate content of 77.04%, protein content of 7.78%, fat content of 3.67%, water content of 9.85%, and ash content of 1.66%. Conclusions: In order to prevent and treat iodine deficiency, the Vanname Shrimp nugget product fortified with E. cottonii flour should be further developed as a food option.

Evaluasi Mutu Kualitas Air Kolam IPAL Tambak Udang Skala Rakyat Desa Kurau Barat, Kabupaten Bangka Tengah Notonegoro, Hartoyo
JURNAL ENGGANO Vol. 8 No. 2 (2023)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jenggano.8.2.172-180

Budidaya perikanan khususnya tambak udang merupakan salah satu andalan yang banyak dikembangkan dan dikelola oleh masyarakat karena memberikan kontribusi ekonomi melalui peningkatan pendapatan, baik sebagai produk utama maupun sampingan. Keberadaan tambak udang selain dapat menghasilkan tanaman berupa udang juga dapat menghasilkan limbah dari tambak udang yang berpotensi mencemari lingkungan perairan dan selanjutnya mempengaruhi kehidupan organisme perairan. Salah satu tambak udang yang memiliki IPAL di wilayah pesisir Indonesia terletak di Desa Kurau, Kecamatan Koba, Kabupaten Bangka Tengah, Provinsi Kepulauan Bangka Belitung. Berdasarkan hasil wawancara dengan kelompok masyarakat tambak skala kecil di Desa Kurau Barat, selama ini pengendalian kualitas air pada IPAL dan limbahnya hanya menggunakan ikan sebagai bioindikator pencemaran air. Belum adanya pengendalian air limbah tambak udang sesuai baku mutu, sehingga perlu dilakukan evaluasi kesesuaian baku mutu air. Penelitian ini bertujuan untuk menganalisis kualitas air IPAL tambak untuk tambak udang berdasarkan baku mutu effluent dari tambak udang dan menganalisis pencemaran IPAL tambak berdasarkan metode Storet. Tiga stasiun berbeda di lokasi penelitian ditentukan secara purposive sampling, dengan pertimbangan dapat mewakili kondisi lokasi penelitian. Hasil pengukuran kualitas air terdapat tiga parameter yang melebihi ambang batas baku mutu air menurut PP No.22 Tahun 2021 yaitu pH, BOD dan amoniak. Berdasarkan hasil perhitungan analisis STORET pada tambak IPAL tambak udang di Desa Kurau Barat sudah termasuk dalam kategori tercemar sedang.

PENGARUH KARAGENAN PADA SIFAT MEKANIK DAN GUGUS FUNGSI FORMULASI EDIBLE FILM PATI JAGUNG: Effect of Carrageenan on Mechanical Properties and Functional Groups of Corn Starch Edible Film Formulation Notonegoro, Hartoyo; Syaputra, Denny; Djamaludin, Heder
Media Teknologi Hasil Perikanan Vol. 12 No. 3 (2024)
Publisher : Sam Ratulangi University

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

Edible film is packaging that can replace plastic and is a thin layer to cover food. Edible Film making ingredients such as hydrocolloids, lipids, or other mixtures include carrageenan which is extracted from seaweed. The quality of edible film is influenced by the base material used. Different carrageenan compositions have the potential to influence the mechanical properties and functional groups of edible films. This research aims to determine the effect of different concentrations of carrageenan in Edible Film on the mechanical properties and identification of functional groups. The concentration of carrageenan used is 2; 2.5; and 3 grams. Testing of mechanical properties includes tensile strength, elongation at break, thickness, solubility and functional groups using FTIR. The results showed strong tensile strength, elongation at break and solubility with the best treatment at a carrageenan concentration of 3 g. Tensile strength and elongation at break were obtained from the 3 g carrageenan treatment of 5.16 MPa and 11.11%. The best thickness and solubility values were obtained from the 3 g carrageenan treatment of 0.21 mm and 38.44%. The selected carrageenan was the 3 g carrageenan concentration treatment because it produced the best mechanical properties. Identification of functional groups in the 3 g Edible Film treatment showed the presence of O-H, C-H and C-O groups owned by the mixture of the two carrageenan and corn starch materials. Kata kunci: carrageenan, FTIR, hydrocolloid, solubility, plastic Edible film adalah kemasan yang dapat menggantikan plastik dan merupakan lapisan tipis sebagai penutup makanan. Bahan pembuatan edible film seperti hidrokoloid, lipid, atau campuran lain termasuk karagenan yang diekstrak dari rumput laut. Kualitas edible film dipengaruhi oleh bahan dasar yang digunakan. Komposisi karagenan yang berbeda berpotensi berpengaruh terhadap sifat mekanik dan gugus fungsi edible film. Penelitian ini bertujuan untuk menentukan pengaruh konsentrasi karagenan yang berbeda pada edible film terhadap karakteristik sifat mekanis serta identifikasi gugus fungsinya. Konsentrasi karagenan yang digunakan, yaitu 2; 2,5; dan 3 g. Pengujian sifat mekanis meliputi kekuatan tarik, perpanjangan putus, ketebalan, kelarutan serta gugus fungsi dengan FTIR. Hasil penelitian menunjukkan nilai kuat tarik, pemanjangan putus dan kelarutan dengan perlakuan terbaik pada konsentrasi karagenan 3 g. Kuat tarik dan pemanjangan putus diperoleh dari perlakuan karagenan 3 g sebesar 5,16 MPa dan 11,11%. Nilai ketebalan dan kelarutan terbaik diperoleh pada perlakuan 3 g karagenan sebesar 0,21 mm dan 38,44%. Karagenan terpilih adalah perlakuan konsentrasi 3 g karagenan karena menghasilkan sifat mekanik terbaik. Identifikasi gugus fungsional pada edible film perlakuan 3 g menunjukkan adanya gugus O-H, C-H dan C-O yang dipunyai oleh campuran kedua bahan karagenan dan pati jagung. Kata kunci: FTIR, hidrokoloid, karagenan, kelarutan, plastik

Implementasi Projek Penguatan Profil Pelajar Pancasila (P5) “Zero Waste School-Plastic” Pratiwi, Fika Dewi; Notonegoro, Hartoyo; Noviayanti Manik, Jeanne Darc
Reswara: Jurnal Pengabdian Kepada Masyarakat Vol 6, No 1 (2025)
Publisher : Universitas Dharmawangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46576/rjpkm.v6i1.5038

Sampah plastik yang berakhir di wilayah perairan, mengancam kelestarian sumber daya perikanan dan kelautan, keamanan pangan komoditi perikanan serta kelestarian pariwisata Bahari di Pulau Bangka. Pendekatan strategis diperlukan untuk mengedukasi generasi muda di sekolah terhadap permasalahan sampah plastik yang ada di lingkungan sekitar. Kondisi eksisting, permasalahan internal yang dihadapi sekolah UPTD. SMPN 02 Merawang diantaranya minimnya literasi siswa tentang plastik dan mikroplastik, siswa terbiasa menggunakan single used plastic, tidak mampu mengidentifikasi kemasan plastik food grade. Permasalah eksternal yang dijumpai yaitu pengelolaan sampah dilakukan dengan cara dibakar, siswa juga belum pernah mendapatkan pelatihan daur ulang sampah plastik. Tumpukan sampah plastik juga terlihat di sekitar sekolah, menimbulkan bau dan risiko kesehatan. Tujuan kegiatan pengabdian yaitu penguatan terwujudnya profil pelajar pancasila pada siswa SMP terkait pengelolaan sampah plastik dan menumbuhkan kepeduliaan lingkungan pada siswa SMP 2 Merawang agar dapat menjaga kelestarian perairain dan biota air. Metode pelaksanaan kegiatan yaitu kombinasi antara sosialisasi, pendampingan disertai partisipasi aktif dari mitra. Program dilaksanakan pada bulan Agustus-September 2024. Program edukasi, sosialisasi mendatangkan narasumber pakar dari akademisi, Universitas Bangka Belitung dan Dinas Lingkungan Hidup, Kabupaten Bangka. Kegiatan pengabdian berhasil dilakukan dengan indikator yang dapat diukur yaitu adanya output kegiatan berupa kerajinan sofa bulat dari ecobrick dan kerajinan alat tempat pensil dan vas bunga dari sampah plastik buatan siswa, serta hasil kuesioner menunjukkan pernyataan sebagian besar siswa setuju sampai dengan sangat setuju bahwa implementasi P5 Zero waste school-plastic dilaksanakan dengan efektif dan diperlukan keberlanjutan kegiatan yang mendukung implementasi P5 untuk mengatasi permasalahan sampah plastik

UTILIZING BIOTOPE PRINCIPLES AND TECHNIQUES FOR SUSTAINABLE CULTIVATION AND DOMESTICATION OF AN ENDANGERED PAROSPHROMENUS DEISSNERI Valen, Fitri Sil; Notonegoro, Hartoyo; Sitorus, Rostiar
Journal of Aquatropica Asia Vol 9 No 2 (2024): Journal of Aquatropica Asia
Publisher : Jurusan Akuakultur, Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/joaa.v9i2.6122

Parosphromenus deissneri is a freshwater species known exclusively from Bangka Island, Indonesia. According to the IUCN Red List of Threatened Species in 2020, this species is endangered, and the population continues to decrease due to the consequences of open-pit tin mining on Bangka Island harming its natural ecosystem. Despite the fact that this species is regarded as endangered, no known conservation and domestication initiatives have been made to enhance its number in the wild. In this study, we propose to do domestication of P. deissneri using biotope principles and techniques to increase the P. deissneri capacity for adaptation and reproduction since these species believe they are in their natural habitat. This study was carried out from April to September of 2023 at Bangka Belitung Endemic Fish Laboratory. We designed the biotope concept using an aquarium with dimensions 200 cm x 100 cm x 50cm. Biotopes are equipped with aquatic plants, roots, twigs, dead leaves, sand, rocks, gravel, and water containing natural plankton as biotic and abiotic elements. In this study, a Parosphromenus deissneri broodstock of 20 individuals (10 males and 10 females) was maintained for a 5-month period, resulting in an 80% survival rate. During the study, one mating pair successfully produced approximately 14 eggs, 8 of which hatched. Following a 2-month larval development phase, 4 fry survived to adulthood, yielding a survival rate of 25% relative to the total number of hatched eggs. These results underscore the necessity for refined husbandry practices and optimal environmental conditions to improve fry survival and enhance reproductive success in future breeding efforts.

Valorisasi Limbah Cangkang Kepiting Bakau (Scylla serrata) Sebagai Sumber Kitin dan Kitosan Pratiwi, Fika Dewi; Notonegoro, Hartoyo; Syaputra, Denny
Jurnal Laut Khatulistiwa Vol 8, No 1 (2025): February
Publisher : Dept. Marine Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/lkuntan.v8i1.86819

Kepiting bakau (Scylla serrata) merupakan komoditas unggulan di Pulau Bangka. Terdapat preferensi yang tinggi dari masyarakat untuk mengkonsumsi kepiting bakau, sehingga tidak sedikit rumah makan yang menyediakan menu kepiting di warung makan seafood di sekitar wilayah Pulau Bangka. Hal tersebut tentu saja menghasilkan banyak sisa cangkang yang dianggap limbah, tidak bermanfaat dan berakhir di tempat sampah. Valorisasi limbah cangkang kepiting, bisa dilakukan dengan transformasi limbah cangkang tersebut menjadi material memiliki nilai manfaat berupa kitin dan kitosan. Pada penelitian ini, 250 g cangkang rajungan akan diproses menjadi kitosan melalui deproteinasi (NaOH 3,5%), demineralisasi (HCl 1,5 M) dan deasetilasi (NaOH 15%) dengan waktu pemrosesan masing-masing 2 jam. Rendemen kitin yang dihasilkan yaitu 26%, sedangkan kitosan sebanyak 10,04 %. Berdasarkan perhitungan derajat deasetilasi (DD) kitin pada bilangan gelombang A1650/A3450 menghasilkan nilai 39,58 %, sedangkan kitosan 51,11 %. Penelitian lebih lanjut dapat dilakukan dengan menggunakan NaOH dengan konsentrasi yang lebih pekat 60% pada saat proses deasetilasi untuk menghasilkan nilai DD yang lebih tinggi. Selain itu, penelitian lanjutan dapat menggunakan metode penetralan pH yang lebih cepat dan efisien. Analisis DD juga dapat dilakukan dengan metode sederhana, biaya terjangkau serta cepat memperoleh hasilnya secara kuantitatif dengan metode titrasi asam basa dengan methyl orange.

UTILIZING BIOTOPE PRINCIPLES AND TECHNIQUES FOR SUSTAINABLE CULTIVATION AND DOMESTICATION OF AN ENDANGERED PAROSPHROMENUS DEISSNERI Valen, Fitri Sil; Notonegoro, Hartoyo; Sitorus, Rostiar
Journal of Aquatropica Asia Vol 9 No 2 (2024): Journal of Aquatropica Asia
Publisher : Program Studi Akuakultur, Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/joaa.v9i2.6122

Parosphromenus deissneri is a freshwater species known exclusively from Bangka Island, Indonesia. According to the IUCN Red List of Threatened Species in 2020, this species is endangered, and the population continues to decrease due to the consequences of open-pit tin mining on Bangka Island harming its natural ecosystem. Despite the fact that this species is regarded as endangered, no known conservation and domestication initiatives have been made to enhance its number in the wild. In this study, we propose to do domestication of P. deissneri using biotope principles and techniques to increase the P. deissneri capacity for adaptation and reproduction since these species believe they are in their natural habitat. This study was carried out from April to September of 2023 at Bangka Belitung Endemic Fish Laboratory. We designed the biotope concept using an aquarium with dimensions 200 cm x 100 cm x 50cm. Biotopes are equipped with aquatic plants, roots, twigs, dead leaves, sand, rocks, gravel, and water containing natural plankton as biotic and abiotic elements. In this study, a Parosphromenus deissneri broodstock of 20 individuals (10 males and 10 females) was maintained for a 5-month period, resulting in an 80% survival rate. During the study, one mating pair successfully produced approximately 14 eggs, 8 of which hatched. Following a 2-month larval development phase, 4 fry survived to adulthood, yielding a survival rate of 25% relative to the total number of hatched eggs. These results underscore the necessity for refined husbandry practices and optimal environmental conditions to improve fry survival and enhance reproductive success in future breeding efforts.

Chemical Profile and Antioxidant Activity of Various Cysteine-Proteases' Impact on Spirulina Protein Hydrolysate Djamaludin, Heder; Inayatussakinah, Inayatussakinah; Kusdiyarlistio, Andhika Alfanda; Armanda, Zidan; Dwijayanti, Dinia Rizqi; Maharsih, Inggit Kresna; Palupi, Kartika Dyah; Ferdian, Pamungkas Rizki; Elfirta, Rizki Rabeca; Notonegoro, Hartoyo
Indonesian Journal of Chemistry Vol 25, No 3 (2025)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijc.103465

Spirulina is a type of microalgae that contains many useful compounds having antioxidant properties. It has low biological activity and limited protein content when used in dry form. Proteins can be broken down through a hydrolysis reaction to increase their bioactivity, producing smaller peptides and free amino acids. This study aims to evaluate the effects of two cysteine-protease enzymes, bromelain and papain, on the hydrolysis of Spirulina protein. The research examined how these enzymes affect the degree of hydrolysis, protein content, molecular weight, and antioxidant activity of the resulting protein hydrolysate. A non-factorial, completely randomized design was used with three replicates per treatment. The results showed that the type of enzyme used significantly influenced all measured parameters. Bromelain was found to be more effective than papain. Spirulina protein hydrolyzed with bromelain had 32.15 ± 0.74% protein, 48.51 ± 0.94% hydrolysis, a density of 0.786 mg/mL, and 29.64 ± 0.82 ppm antioxidant activity. It also contained 18 types of amino acids, totaling 14.41 g/kg. The most efficient of physical extraction methods—particularly the combination of freeze-thaw and ultrasonication—for obtaining high-yield, high-quality protein from Spirulina. Further purification is needed to obtain the smallest peptide.

Peningkatan Kesadaran Lingkungan Melalui Aksi Bersih Pantai di Pulau Panjang Bangka Tengah Rema , Dareen Nadya; Selvika, Zerli; Harahap, Apriliyani; Kurniawan, Kurniawan; Saputra, Denny; Ulum, Miftahul; Priyambada, Agung; Notonegoro, Hartoyo; Wulan, Retno
Cahaya Pengabdian Vol. 2 No. 1 (2025): Juni 2025
Publisher : Apik Cahaya Ilmu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61971/cp.v2i1.157

This activity addresses coastal environmental issues and promotes the sustainable management of fisheries and marine tourism. The program involved 40 students with a theoretical and practical approach. The practical component, a beach clean-up, successfully collected around 15 sacks of waste, predominantly plastic. Participants also engaged in snorkeling to directly observe the marine ecosystem. In addition, the Focus Group Discussion (FGD) recommended community empowerment, integration of waste management and tourism development, and participatory zoning. This program aims to foster environmental awareness and strengthen collaboration among stakeholders to ensure the sustainable management of coastal resources in Bangka Belitung.

The Effect of Egg White Powder Concentration on The Quality of Meatballs Based on Surimi from Tilapia, Catfish and Pangasius Ferdiansyah; Sara, Dwi; Kelvin; Apriansyah, Miko; Badruzzaman, Falah; Notonegoro, Hartoyo
Journal of Fish Health Vol. 5 No. 3 (2025): Journal of Fish Health
Publisher : Aquaculture Department, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jfh.v5i3.7493

Surimi is a processed freshwater fish product which is the main raw material for various food products, one of which is fish meatballs. The use of freshwater fish has disadvantages in terms of sensory characteristics, so it is necessary to add other ingredients. One of the additional ingredients that has great potential to affect the characteristics of fish meatball surimi is EWP. This study aims to determine the effect of EWP concentration in surimi from different types of freshwater fish on the characteristics of sensory properties, pH, and yield. The variations in EWP concentration used were 0%; 3% and 6%. Sensory testing included appearance, texture, taste, and aroma. The results showed that appearance, texture, taste and aroma had a significant effect with the best treatment of 0% EWP on catfish and pangasius meatball surimi and 3% EWP on tilapia meatball surimi. The effect of variations in EWP concentration on the pH value of fish meatball surimi did not have a significant effect. The best yield was obtained with the treatment of 6% EWP on each catfish, pangasius and tilapia surimi. The selected catfish and pangasius fish surimi meatballs were 0% EWP concentration while tilapia fish surimi meatballs were 3% EWP concentration because they provided the best meatball quality. The addition of EWP affected the appearance, taste, texture and aroma with the best treatment at a concentration of 3% EWP tilapia fish surimi meatballs and had no significant effect on the pH value, and the best yield at 6% EWP.

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