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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Ilmu dan Teknologi Kelautan Tropis Jurnal Perikanan dan Kelautan Dinamisia: Jurnal Pengabdian Kepada Masyarakat Majalah Ilmiah Biologi BIOSFERA: A Scientific Journal Marinade Jurnal Teknologi Pertanian Asian Journal of Aquatic Sciences Journal of Marine and Coastal Science Unri Conference Series: Community Engagement Journal of Maritime Empowerment Journal of Community Engagement Research for Sustainability Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat
Apriandi, Azwin
Program Studi Teknologi Hasil Perikanan, Fakultas Ilmu Kelautan Dan Perikanan, Universitas Maritim Raja Ali Haji, Tanjungpinang
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Library & Information Science Nursing Public Health Social Sciences Other

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Journal : Marinade

 1 
Characterization and Bioactive Compound Analysis of Meretrix meretrix Linnaeus Apriandi, Azwin; Tarman, Kustiariyah; Sugita, Purwantiningsih
Marinade Vol 1 No 01 (2018): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.3345/marinade.v1i01.784

Abstract

Meretrix meretrix was one of gastropods seawater has been used by people as a food. These shells are still categorized of bycatch and have not explored the benefits. This study aimed to characterize and analyze the content of bioactive Meretrix meretrix. This research was conducted morphological characterization shellfish sensory, measurement of yield, the content of the proximate analysis, heavy metals, and analysis of bioactive compounds from the extracts of water and methanol. Observation found that the Meretrix meretrix has a yellowish white color with black bars at the end of the shell and the white meat and chewy with a yield of meat and shells of 11.09% and 69.85%. Analysis of water content, ash, fat, protein, and carbohydrates respectively by 79.99%, 1.50%, 0.22%, 9.42% and 8.81%. Heavy metal obtained  8x10-4 ppm Hg content, 13x10-4 ppm Pb, Cd, and Cu 45x10-4 and 88x10-4 ppm. Bioactive compounds in water and methanol extract of shellfish Lamis including alkaloids, steroids, and saponins.
Characterization and Bioactive Compound Analysis of Meretrix meretrix Linnaeus Apriandi, Azwin; Tarman, Kustiariyah; Sugita, Purwantiningsih
Marinade Vol 1 No 01 (2018): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.3345/marinade.v1i01.826

Abstract

Meretrix meretrix was one of gastropods seawater has been used by people as a food. These shells are still categorized of bycatch and have not explored the benefits. This study aimed to characterize and analyze the content of bioactive Meretrix meretrix. This research was conducted morphological characterization shellfish sensory, measurement of yield, the content of the proximate analysis, heavy metals and analysis of bioactive compounds from the extracts of water and methanol. Observation found that the Meretrix meretrix has a yellowish white color with black bars at the end of the shell and the white meat and chewy with a yield of meat and shells of 11.09% and 69.85%. Analysis of water content, ash, fat, protein, and carbohydrates respectively by 79.99%, 1.50%, 0.22%, 9.42%, and 8.81%. Heavy metal obtained  8x10-4 ppm Hg content, 13x10-4 ppm Pb, Cd, and Cu 45x10-4 and 88x10-4 ppm. Bioactive compounds in water and methanol extract of shellfish Lamis including alkaloids, steroids, and saponins.
PEMBUATAN MIKROORGANISME LOKAL (MOL) DARI JEROAN IKAN Widya Safitri; Sri Novalina A; Azwin Apriandi
Marinade Vol 6 No 01 (2023): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31629/marinade.v6i01.5481

Abstract

Increasing the economic value of fish innards by processing them into one of the more useful products is Local Microorganisms (MOL). MOL is a decomposer in the manufacture of organic fertilizer in this study can be made from waste with fish offal as the basic ingredient. This study aims to determine the production of local microorganisms (MOL) and the MOL content of fish offal. The method used in the process of making MOL is fermented fish offal. Samples of fish offal MOL that had been successfully fermented for 14 days were then tested for TPC using Media Plate Count Agar. Isolation of Lactic Acid Bacteria (LAB) will be tested using MRS Agar + 1% used to differentiate LAB from non-acid producing bacteria. While the findings of mushroom identification using Potato Dextrose Agar. The results of the research that has been done show that the composition of 500 grams of fish offal, 1 liter of coconut water and 3 ounces of brown sugar in the manufacture of MOL from fish offal shows a bacterial count of 6.85x CFU/ml, which does not exceed the TPC standard threshold. The results of isolation of lactic acid bacteria found that bacteria in MOL from fish offal, namely Lactobacillus, identified the growth of fungi, where the fungi in MOL are beneficial for plant development from amino acids and sugars secreted by photosynthetic bacteria, organic matter and plant roots.
PEMBUATAN EDIBLE STRAW DENGAN MEMANFAATKAN WATER RESISTANT SODIUM ALGINATE Moh. Iwangga Kalih Syah Putra; Azwin Apriandi; Sri Novalina Amrizal
Marinade Vol 6 No 01 (2023): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31629/marinade.v6i01.5491

Abstract

The current global production of plastic is very high and majority of this plastic waste is not recycled or incinerated, thus creating environmental problems. As an alternative, alginate, a stable polymer, can be used as an environmentally friendly material. The aim of this research is to evaluate the potential of alginate as a plastic replacement through testing of natural degradation, water solubility, and in vitro gastric acid results on edible straw made from it. The most significant result was found in the natural degradation test, which is the higher the concentration of E.cottonii in the edible straw, the more fragile the straw will be produced. The other two tests did not show significant results.
ANALISIS FITOKIMIA DAN UJI TOKSISITAS EKSTRAK DAUN NIPAH (Nypa fruticans) DENGAN METODE BRINE SHRIMP LETHALITY TEST (BSLT) Anggi Ayuni; Azwin Apriandi; R Marwita Sari Putri
Marinade Vol 6 No 02 (2023): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31629/marinade.v6i02.5928

Abstract

Daun nipah (Nypa fruticans) banyak dimanfaatkan oleh masyarakat sebagai bahan baku kerajinan, olahan makanan, dan sebagai obat tradisional seperti obat sakit perut, dan obat penurun panas. Penelitian ini bertujuan untuk mengetahui kandungan senyawa aktif yang terkandung dalam daun nipah (Nypa fruticans) dan tingkat toksisitasnya. Dilakukan identifikasi senyawa aktif dengan uji fitokimia dan dilanjutkan dengan uji KLT. Ekstrak diuji tingkat toksisitasnya terhadap larva udang A. salina Leach. Data kematian A. salina Leach dianalisis dengan probit Microsoft Excel untuk mengetahui nilai LC50. Hasil analisis fitokimia menunjukan bahwa ekstrak daun nipah (Nypa fruticans) pelarut metanol mengandung senyawa aktif alkaloid, flavonoid, triterpenoid, saponin dan tanin. Ekstrak daun nipah (Nypa fruticans) pelarut klorofom adalah flavonoid dan triterpenoid. Hasil ini diperkuat dengan KLT menggunakan eluen terbaik, pada AA2 menghasilkan 15 spot. Hasil uji toksisitas menunjukkan bahwa nilai LC50 pada ektstrak daun nipah (Nypa fruticans) dengan pelarut metanol sebesar 100,34 ppm. Sedangkan nilai LC50 pada ektstrak daun nipah (Nypa fruticans) dengan pelarut klorofom sebesar 481,87 ppm.
PENGARUH PENAMBAHAN IKAN TAMBAN (Sardinella lemuru) TERHADAP PEMBUATAN CHOUX PASTRY Wahyuni Julita Putri Ilahi; R. Marwita Sari Putri; Azwin Apriandi
Marinade Vol 7 No 01 (2024): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31629/marinade.v7i01.6075

Abstract

Saat ini variasi pengembangan choux pastry masih sangat terbatas. Salah satu cara pengembangan produk ini adalah pembuatan choux pastry dengan penambahan ikan tamban. Pemanfaatan daging ikan tamban pada choux pastry diharapkan mengandung kualitas serta kandungan gizi yang baik. Selain itu, penggunaan protein yang terkandung dalam ikan tamban pada pembuatan choux pastry mampu menghasilkan produk dengan cita rasa gurih. Tujuan dari penelitian ini yaitu untuk menentukan dan mengetahui formulasi terbaik dari penambahan ikan tamban pada choux pastry berdasarkan uji hedonik serta menentukan karakteristik fisik dan nutrisi dari choux pastry yang terpilih berdasarkan uji hedonik. Metode Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yang terdiri dari empat perlakuan, yaitu IK0 (0%), IK1 (15%), IK2 (20%), IK3 (25%). Hasil pengujian hedonik menunjukkan bahwa pada perlakuan IK3 dengan penambahan ikan 25% mendapatkan hasil terbaik dengan nilai parameter warna (2,50%), aroma (2,66%), rasa (2,79%) dan tekstur (2,66%). Nilai proksimat yang dihasilkan dari hasil uji hedonik yang terpilih mendapatkan nilai kadar air (8,41%), kadar abu (3,81%), kadar protein (20,37%), kadar lemak (37,77%) dan kadar karbohidrat (32,80%). 
Pengaruh Penambahan Ikan Tamban (Sardinella lemuru) terhadap Pembuatan Choux Pastry Ilahi, Wahyuni Julita Putri; Putri, R. Marwita Sari; Apriandi, Azwin
Marinade Vol 7 No 01 (2024): April, 2024
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31629/marinade.v7i01.6928

Abstract

Saat ini variasi pengembangan choux pastry masih sangat terbatas. Salah satu cara pengembangan produk ini adalah pembuatan choux pastry dengan penambahan ikan tamban. Pemanfaatan daging ikan tamban pada choux pastry diharapkan mengandung kualitas serta kandungan gizi yang baik. Selain itu, penggunaan protein yang terkandung dalam ikan tamban pada pembuatan choux pastry mampu menghasilkan produk dengan cita rasa gurih. Tujuan dari penelitian ini yaitu untuk menentukan dan mengetahui formulasi terbaik dari penambahan ikan tamban pada choux pastry berdasarkan uji hedonik serta menentukan karakteristik fisik dan nutrisi dari choux pastry yang terpilih berdasarkan uji hedonik. Metode Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yang terdiri dari empat perlakuan, yaitu IK0 (0%), IK1 (15%), IK2 (20%), IK3 (25%). Hasil pengujian hedonik menunjukkan bahwa pada perlakuan IK3 dengan penambahan ikan 25% mendapatkan hasil terbaik dengan nilai parameter warna (2,50%), aroma (2,66%), rasa (2,79%) dan tekstur (2,66%). Nilai proksimat yang dihasilkan dari hasil uji hedonik yang terpilih mendapatkan nilai kadar air (8,41%), kadar abu (3,81%), kadar protein (20,37%), kadar lemak (37,77%) dan kadar karbohidrat (32,80%).
Co-Authors . Nurjanah Aminatul Zahra Anggi Ayuni anggi saputra Anggraini, Anna Anggrei Viona Seulalae Asadatun Abdullah Azni Novshally Benny Manullang Cindytia Prastari Dedy Kurniawan Dwi Septiani Putri Facrini Anggianti Fadli Ilhamdy, Aidil Ginanjar Pratama Ilahi, Wahyuni Julita Putri Irvan Tanjung Jumsurizal Jumsurizal Karla Amalia Kartika Dewi Khairunnisa Khairunnisa Khairunnisa Khairunnisa Kiki Fatmawati Kustiariyah Tarman Lily Viruly Made Suhandana Made Suhandana Manullang, Benny Moh. Iwangga Kalih Syah Putra Natasyah, Siti Nurleni Nurleni Purwantiningsih Sugita Putra, Catur Syahbani Putri, Dwi Septiani Putri, R.Marwita Sari R Marwita Sari Putri R. Marwita Sari Putri R. Marwita Sari Putri R. Marwitta Sari Putri Rahman, R. Fathul Raja Afriansyah Rochmady Sari Putri, R Marwita Sri Novalina Sugita, Purwantiningsi T. Ersti Yulika Sari Tetty Tetty Tetty, Tetty Tioko Arzeti Sinambela Tri Yulianto Tri Yulianto Viona Selulalae, Anggrei Wahyu Muzammil Wahyuni Julita Putri Ilahi Widya Safitri Wulan, Wulan Yulia Oktavia Zubaidah Anjar Rezeki