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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Aquatic Life Sciences
Sari, Noor Ira
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Veterinary

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Profil asam lemak abon ikan dengan penambahan buah nangka selama penyimpanan: Fatty acid profile of fish floss with the addition of jackfruits during storage Sukmiwati, Mery; Diharmi, Andarini; Sari, Noor Ira
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 9 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(9)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i9.55014

Abstract

Abon ikan merupakan produk yang terbuat dari daging ikan yang diberi bumbu sebagai penambah citarasa. Penambahan buah nangka pada abon diharapkan dapat menambah citarasa dan aroma, meningkatkan nilai gizi dan menambah variasi produk abon ikan. Penelitian ini bertujuan untuk menentukan karakteristik mutu abon ikan patin dengan penambahan nangka selama penyimpanan. Rasio antara ikan patin dan nangka adalah 2:1 (b/b). Parameter uji yang dilakukan antara lain kadar lemak, asam lemak bebas, bilangan peroksida dan asam lemak total. Penelitian menggunakan rancangan acak lengkap (RAL) dengan perlakuan lama penyimpanan berbeda, yaitu 15, 30 dan 45 hari dengan 3 kali ulangan. Lama penyimpanan berbeda menunjukkan kadar lemak 23,39-23,45%, asam lemak bebas 0,34-0,38% dan bilangan peroksida pada abon ikan nangka meningkat pada penyimpanan 45 hari dengan nilai 5,74-8,26 meq/Kg. Asam lemak total pada abon nangka selama penyimpanan mengalami peningkatan berkisar 80,58-88,48%. Kandungan asam lemak tertinggi, yaitu pada asam oleat 33,36-36,57%, sedangkan yang paling rendah, yaitu asam pentadekanoat 0,03-0,04% dan asam arakidonat 0,03-0,04%.
Physicocemical and Microbiologycal Characterization of Hydroxyapatite Based Toothpaste From Freshwater Mussel (Pilsbryoconcha exilis) Shell Octavia, Stephanie; Sidauruk, Santhy Wisuda; Sari, Noor Ira
Aquatic Life Sciences Volume 2 Issue 2
Publisher : ETFLIN Publishing House

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Abstract

Utilizing freshwater mussel shell waste as a sustainable source of calcium-based biomaterials represents an eco-friendly approach to producing hydroxyapatite for oral care applications. Hydroxyapatite acts as an active component in toothpaste formulations, functioning as an abrasive and inhibiting bacterial growth responsible for dental plaque. This study aimed to evaluate the effect of adding hydroxyapatite to toothpaste on its physicochemical and microbiological characteristics and to determine the best formulation of freshwater mussel shell–based hydroxyapatite toothpaste. The research included hydroxyapatite synthesis, toothpaste production, and evaluation of physicochemical and microbiological properties. An experimental method using a completely randomized design was employed, consisting of four treatments: TH35 (35% hydroxyapatite), TH45 (45% hydroxyapatite), TH55 (55% hydroxyapatite), and TK (commercial toothpaste). The results showed that the addition of hydroxyapatite significantly affected the physicochemical characteristics (color, aroma, texture, homogeneity, spreadability, pH, and foam height) and microbiological activity (inhibition zone against Staphylococcus aureus) at a 95% confidence level (p < 0.001). The best formulation, based on pH, calcium content, and bacterial inhibition zone, was obtained with 55% hydroxyapatite, having a pH of 7.39, calcium content of 15.97%, and an inhibition zone of 22.24 mm against Staphylococcus aureus. These findings demonstrate that mussel shell–derived hydroxyapatite can serve as a sustainable and functional ingredient in toothpaste formulations with enhanced antibacterial and physicochemical performance.
Co-Authors Andarini Diharmi Mery Sukmiwati Octavia, Stephanie Santhy Wisuda Sidauruk