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All Journal Marine Fisheries: Jurnal Teknologi dan Manajemen Perikanan Laut Jurnal Pengolahan Hasil Perikanan Indonesia Media Gizi Mikro Indonesia Jurnal Teknologi Pertanian agriTECH Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Perikanan Universitas Gadjah Mada Jurnal Kebijakan Sosial Ekonomi Kelautan dan Perikanan Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Biofoodtech : Journal of Bioenergy and Food Technology Journal of Fisheries & Marine

Siti Ari Budhiyanti

Department Of Fisheries, Faculty Of Agriculture, Universitas Gadjah Mada

Author-ID : 782507

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Environmental Science Health Professions Immunology & microbiology

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Antioxidant Activity and Toxicity of Seagrass Cymodocea sp. Extracts Permana, Alvika Hayyu Chandra; Husni, Amir; Budhiyanti, Siti Ari
Jurnal Teknologi Pertanian Vol 17, No 1 (2016)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (317.522 KB)

Telah dilakukan penelitian untuk mengetahui bagian-bagian lamun Cymodocea sp. yang berpotensi sebagai antioksidan dan uji toksisitasnya. Ekstrak daun dan batang Cymodocea sp. dibuat dengan cara maserasi menggunakan tiga macam pelarut, yaitu metanol, etil asetat, dan n-heksan. Pengujian kadar total fenol menggunakan metode Follin-Ciocalteu. Aktivitas antioksidan dilakukan dengan metode spektrofotometri menggunakan DPPH (1,1-diphenyl-2-picrylhydrazyl) sedangkan kadar toksisitas dilakukan dengan uji BSLT (Brine Shrimp Lethality Test). Hasil penelitian menunjukkan bahwa ekstrak metanol daun Cymodocea sp. mempunyai kandungan total fenol Â paling tinggi (26,73 mg GAE/gram ekstrak) dengan aktivitas antioksidan (IC50) sebesar 518,57 ppm. Berdasarkan nilai IC50, sampel tersebut tergolong antioksidan lemah. Hasil uji toksisitas menunjukkan semua sampel Cymodocea sp. bersifat toksik terhadap larva udang Artemia salina Leach. Ekstrak etil asetat daun Cymodocea sp. mempunyai toksisitas terbesar dengan nilai LC50 sebesar 67,14 ppm. Uji fitokimia menunjukkan bahwa ekstrak Cymodocea sp. mengandung senyawa golongan saponin, steroid, flavanoid, fenol hidrokuinon, dan terpenoid.

Ekstrak Sargassum sp. sebagai Antioksidan dalam Sistem Emulsi Minyak Ikan selama Penyimpanan pada Suhu Kamar Budhiyanti, Siti Ari; Husni, Amir
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 8, No 2 (2013): Desember 2013
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v8i2.58

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak etanolik alga cokelat Sargassum sp. terhadap daya simpan minyak ikan selama penyimpanan pada suhu kamar. Pengaruh penambahan ekstrak etanolik alga cokelat Sargassum sp. dilihat dari parameter uji aktivitas antioksidan (metode DPPH), diena terkonjugasi, angka peroksida, angka anisidin, dan angka Totoks (Total Oksidasi). Penelitian ini terdiri dari empat perlakuan (kontrol; dengan ekstrak 0,5%; ekstrak 1%; ekstrak 1,5%; ekstrak 2%) dengan tiga ulangan. Preparasi sampel dilakukan dengan mencampurkan minyak ikan dengan ekstrak etanolik Sargassum sp. menggunakan sistem emulsi. Sistem emulsi ini terdiri dari air (97%), minyak ikan (3%), tween 20 (0,3% dari volume air), dan ekstrak etanolik Sargassum sp. (0; 0,5; 1; 1,5; dan 2% dari volume air yang ditambahkan). Masing-masing emulsi minyak ikan ini dimasukkan ke dalam tabung konikel yang terang (tidak gelap), disimpan dalam inkubator pada suhu kamar (30  4 °C) dan diamati selama 38 hari. Hasil penelitian menunjukkan bahwa konsentrasi 1% ekstrak etanolik Sargassum sp. merupakan perlakuan terpilih karena merupakan konsentrasi terendah yang dapat menghambat kerusakan oksidatif yang terjadi selama penyimpanan. Berdasarkan nilai angka peroksida, p-anisidin dan totoks pada akhir masa simpan minyak ikan (38 hari) dengan nilai angka peroksida sebesar 0,44 meq/kg minyak, angka p-anisidin 10,18% dan angka TOTOKS sebesar 11,07 pada pengamatan hari ke-38.

PENINGKATAN DAYA SIMPAN IKAN KEMBUNG DENGAN EKSTRAK ETANOLIK Padina sp. SELAMA PENYIMPANAN SUHU KAMAR Amir Husni; Antarif Kusuma Brata; Siti Ari Budhiyanti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 1 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Penelitian ini bertujuan untuk menentukan pengaruh penggunaan ekstrak etanolik Padina sp. terhadap daya simpan filet ikan kembung selama penyimpanan pada suhu kamar. Filet ikan kembung direndam selama 30 menit dalam larutan ekstrak etanolik Padina sp. dengan konsentrasi 0; 0,5; 1; 1,5; dan 2 g/ 100 mL akuades. Filet ikan kembung kemudian disimpan pada kotak styrofoam pada suhu kamar selama 24 jam dengan selang waktu pengamatan setiap 6 jam. Parameter yang diamati meliputi: pH, Total Plate Count (TPC), kadar histamin, kandungan bakteri pembentuk histamin (BPH), dan organoleptik (kenampakan, bau, dan tekstur). Hasil penelitian menunjukkan bahwa penggunaan ekstrak etanolik Padina sp. yang berbeda memberikan pengaruh nyata (p<0,05) terhadap nilai TPC, kandungan BPH, dan nilai organoleptik keseluruhan filet ikan kembung selama 24 jam. Filet ikan kembung yang diberi ekstrak etanolik Padina sp. masih layak konsumsi hingga jam ke-6.

Chemical and Microbiology Characteristic of Smoked and Seasoned African Catfish Fillet Affected by Canning Processing Yusuf Kalingga Murda; Amir Husni; Siti Ari Budhiyanti; Ervika Rahayu Novita Herwati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 2 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

African catfish (Clarias gariepinus) many cultivated by the farmers, however if not treated quicklydamaged. One treatment that can maintain quality product african catfish is by smoked and canning. Theaim of this study was to determine the chemical and microbiological characteristics of smoked Africancatfish fillet with seasoning packaged cans during storage. Preparation of research carried out by soakingthe African catfish fillet into seasonings and liquid smoke concentration of 10% by immersion for 1minute, and then next process of curing and drying. Products that are ripe weighed 110 g and signedinto cans sized Ø 301x205. Added medium brine concentration 5% and vegetable oil as much as 100ml, a process exhausting and seaming. The last stage is performed a sterilization process (126oC for 20minutes), cooling and incubation (24oC for 2 weeks). Observations deterioration of product quality ofsmoked African catfish fillet with seasoning performed at weeks 0, 2, 4, 6 and 8. Tests conducted includechemical test which includes test TVB, pH and peroxide value and microbiological testing in the formof TPC. The results showed that the combined treatment of the fumigation and the addition of medium(saline 5% and solution of vegetable oil) combined with treatment canning able to maintain productquality of smoked African catfish fillet with seasoning, based TVB, pH, peroxide value and TPC duringstorage.

Quality of Cultured Wader Pari During Storage at Different Temperature Almira Islamei Pratiwi; Amir Husni; Siti Ari Budhiyanti; Bambang Retno Aji
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 1 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Rasbora lateristriata is one Indonesian freshwater fish consumed by society as a source of animal protein. Like fish in general, rasbora is considered as perishable food, so it is necessary to apply a proper storage technique, one of which is cold storage. The purpose of this study was to determine the proper storage temperature of the rasbora in the storage of freezer, chiller and ice. The raw materials used was rasbora in size of 2 grams/fish. The Wader was caught then pondered (2,1 kg). Rasbora was split into three different storages those were freezer (-20°C), chiller (4°C), and ice (10°C). The study design used a completely randomized design with storage temperature factors and the duration of storage with three treatments and three replications. Observations were made on days 0, 5, 10, 15, 20, 25, and 30 include TPC test, TVB, pH and organoleptic. The results showed that treatment of freezer, chiller, and ice storage were able to inhibit decay until the 40th day, 13th day, and day 2, repectivelly. Thus, the freezer storage (-20° C) provides more effective in inhibiting decay by TPC, TVB, pH and organoleptic.

Prospek Pengembangan Industri Kreatif Kulit Pari sebagai Pilot Project Usaha Kecil di Daerah Istimewa Yogyakarta Meida Rositasari; Latif Sahubawa; Siti Ari Budhiyanti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 1 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia 21(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Industri kreatif merupakan kegiatan usaha yang fokus pada kreasi dan inovasi. Manajemen rantai pasok adalah jaringan perusahaan-perusahaan yang bekerjasama untuk menciptakan dan menghantarkan suatu produk ke tangan pemakai akhir. Penelitian bertujuan untuk mengkaji prospek pengembangan industri kreatif kulit pari di DIY sebagai pilot project usaha kecil di Indonesia.Metode pengumpulan data yang dipakai adalah observasi lapangan, wawancara dan kuesioner. Obyek penelitian adalah En’t Stingray Product, Fanri Collection dan Pari Radja. Data hasil penelitian diolah dan dianalisis dengan metode kuantitatif dan kualitatif, selanjutnya digeneralisasisecara deskriptif. Hasil penelitian menunjukkan bahwabahan baku kulit pari tersamak 75% berasal dari supplier di Yogyakarta dan tersedia secara kontinu. Sarana dan prasarana usaha pengolahan produk cukup memadai. Produk yang dihasilkan berupa dompet pria danwanita, gantungan kunci, tas, ikat pinggang dan gelang. Jaringan pemasaran produk kulit pari En’t Stingray Product di Yogyakarta dan Jawa Tengah, Fanri Collection di Yogyakarta, Jakarta, Bandung, Surabaya, PariRadja di seluruh Indonesia, Malaysia, Singapura, Jepang dan Amerika. Kelembagaan rantai pasok produk kulit terdiri dari supplier kulit segar, supplier kulit tersamak, pengrajin, reseller, konsumen. Berdasarkan hasilanalisis kelayakan finansial, diketahui bahwa NPV En’t Stingray Product yaitu Rp 75.312;Fanri Collection Rp 2.498.023; Pari RadjaRp 4.715.503 lebih besar dari nol. Prospek pengembangan industri produk kulit pariyang mencakup rantai pasok dan kelayakan usaha memberikan dampak yang positif terhadap pengembangan dan keberlanjutan usaha.

Aktivitas Antioksidan dan Tingkat Penerimaan Konsumen pada Minuman Instan yang Diperkaya dengan Ekstrak Sargassum polycystum Amir Husni; Dewi Ariani; Siti Ari Budhiyanti
agriTECH Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Instant drink of ethanolic extract Sargassum polycystum with ginger flavor was made from seaweds which was processed into powder and have undergone processes of drying, extraction, cocrystalization, and sieving into powder. The objective of this research was to produce a formula of the seaweed instant drink which has a high antioxidant activity and is preferred by consumers. The formula that was used in this research waere ethanolic extract of S. polycystum, sugar and ginger. The compostion of formula including control (0:3:1), formula 1 (0.1:2.9:1), formula 2 (0.2:2.8:1), formula 3 (0.3:2.7:1), formula 4 (0.4:2.6:1), formula 5 (0.5: 2.5:1), and formula 6 (0.6:2.4:1). The result showed that the instant drink contained the value of antioxidant activity by 25.70-65.41%, total fenol of 27.74-100.36 mg GAE/gram, water levels of 0.44-1.99%, ash levels of 0.06-11.54% and the value of hedonic color 2,4-3,2(don’t like – like); hedonic flavor 1.29-3.66 (very don’t like – like); and hedonic taste 1.32-3.59 (very don’t like – like).ABSTRAKMinuman instan ekstrak Sargassum polycystum rasa jahe merupakan produk olahan rumput laut dalam bentuk serbuk yang sebelumnya telah mengalami proses pengeringan, ekstraksi, kokristalisasi dan pengayakan menjadi serbuk. Tujuan penelitian ini ialah menghasilkan formula minuman instan rumput laut yang mempunyai aktivitas antioksidan dan disukai konsumen. Formula yang digunakan pada penelitian ini terdiri dari ekstrak etanolik S. polycystum, gula dan jahe dengan komposisi kontrol (0:3:1), formula 1 (0,1:2,9:1), formula 2 (0,2:2,8:1), formula 3 (0,3:2,7:1), formula 4 (0,4:2,6:1), formula 5 (0,5:2,5:1), dan formula 6 (0,6:2,4:1). Hasil penelitian menunjukkan bahwa minuman instan mempunyai nilai aktivitas antioksidan 25,7-65,41%, total fenol 27,74-100,36 mg GAE/gram, total gula 76,13-87,18%, kadar air 0,44-1,99%, kadar abu 0,06-11,54% dan nilai hedonis warna 2,4-3,2 (tidak suka – suka); aroma 1,29-3,66 (sangat tidak suka – suka); dan rasa 1,32-3,59 (sangat tidak suka – suka).

Aktivitas Antioksidan Ekstrak Rumput Laut Cokelat (Sargassum polycystum) Kun Cahyaningrum; Amir Husni; Siti Ari Budhiyanti
agriTECH Vol 36, No 2 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The purpose of this study was to determine antioxidant activity of polyphenol and phlorotannin extracts from brown algae Sargassum polycystum. Polyphenol was extracted with ethanol 96% then tested total phenolic content, while phlorotannin was extracted with methanol, chloroform, aquabidest, and ethyl acetate then tested total phlorotannin content. After crude polyphenol and crude phlorotannin extracts were obtained, the studied compounds were extracted using column chromatography. The extracts were then analyzed with HPLC (High Performance Liquid Chromatograpys). Antioxidant activity was analyzed by radical scavenging activity (RSA) and ferrous ion chelating ability (FIC) for four samples, crude polyphenol, crude phlorotannin, polyphenol, and phlorotannin. The result of total phenolic content was 1.18±0.67 mg GAE/g dry sample and total phlorotannin content was 0.61±0.27 mg PGE/g dry sample. Based on RSA and FIC analysis, phlorotannin (IC50 1.12±0.02 mg/mL and 1.34±0.01 mg/mL) showed the highest activity followed by crude phlorotannin (IC50 1.20±0.01 mg/mL and 1.47±0.10 mg/mL), polyphenol (IC50 1.23±0.01 and 1.55±0.02 mg/mL), and crude polyphenol (IC50 1.27±0.01 mg/mL and 1.63±0.02 mg/mL). The results of chromatographic analysis showed that S. polycystum extract contains phenolic compounds similar to the phloroglucinol.ABSTRAKPenelitian ini bertujuan untuk menentukan aktivitas antioksidan ekstrak polifenol dan florotanin dari rumput laut cokelat Sargassum polycystum. Polifenol diekstrak menggunakan pelarut etanol 96% kemudian diuji kandungan total fenolik, sedangkan florotanin diekstrak dengan menggunakan pelarut metanol, kloroform, akuades, dan etil asetat kemudian diuji kandungan total florotanin. Setelah memperoleh ekstrak polifenol dan florotanin, kedua senyawa tersebut dipurifikasi dengan kromatografi kolom. Hasil kromatografi kolom dianalisis menggunakan HPLC (High Performance Liquid Chromatography). Uji aktivitas antioksidan dilakukan dengan metode radical scavenging activity (RSA) dan ferrous ion chelating ability (FIC) terhadap empat sampel, yaitu ekstrak polifenol, ekstrak florotanin, polifenol, dan florotanin. Kandungan total fenolik yang diperoleh adalah 1,18±0,67 mg GAE/g ekstrak kering, sedangkan kandungan total florotanin diperoleh 0,61±0,27 mg PGE/g ekstrak kering. Berdasarkan uji RSA dan FIC, florotanin (IC50 1,12±0,02 mg/ mL dan 1,34±0,01 mg/mL) memiliki aktivitas tertinggi diikuti ekstrak florotanin (IC50 1,20±0,01 mg/mL dan 1,47±0,10 mg/mL), polifenol (IC50 1,23±0,01 dan 1,55±0,02 mg/mL), dan ekstrak polifenol (IC50 1,27±0,01 mg/mL dan 1,63±0,02 mg/mL). Hasil analisis kromatografi menunjukkan ekstrak S. polycystum mengandung senyawa fenolik relatif seperti senyawa floroglusinol.

Aktivitas Antioksidan Bubuk Sargassum hystrix Selama Penyimpanan pada Suhu Berbeda Pingkan Mayestika Afgatiani; Amir Husni; Siti Ari Budhiyanti
agriTECH Vol 40, No 3 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of this study was to determine the effect of storage temperature on the antioxidant activity of Sargassum hystrix. Samples were collected from Sepanjang Beach Gunung Kidul, Yogyakarta, and dried, pulverized, and then stored for two months at room temperature (17-33 °C), refrigerator (4 °C) and freezer (-18°C). Furthermore, the samples were tested every two weeks to determine their water content, total phenol, DPPH, and FIC. Also, Gas Chromatography-Mass Spectrometry (GC-MS) analysis was performed for two months before and after storage. The results showed that the water content increased after treatments, along with storage time which ranges from 8.55 to 14.27 %. Total phenol before storage was 175.73 mg GAE/g extract, and freezing has the highest total phenol levels after storage which was 22.07 mg GAE/g extract. Also, DPPH testing showed S. hystrix has anIC50 value of 0.45 mg/mL, and refrigeration has the lowest IC50 value of 3.18 mg/mL. FIC test showed IC50 value of 1.44 mg/mL, and freezing has the lowest FIC IC50 value of 15.36 mg/mL. In addition, GC-MS sample analysis before storage detected 8 compounds with antioxidant activity of 86.96 %. After two months, they were detected at room temperature, refrigerator, and freezing which are 4, 3, and 8 compounds respectively.

Antioxidant Activity and Consumer Preference of Brown Algae Sargassum hystrix Juice as a Functional Drink Punky Kusuma Damayanti; Amir Husni; Siti Ari Budhiyanti
agriTECH Vol 41, No 3 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Sargassum hystrix juice is a functional beverage made from S. hystrix through the immersion process, crushing, filtering, and pasteurization. Therefore, this study aims to determine the effect of S. hystrix concentration on antioxidant activity, level of consumer acceptance, and chemical composition of the juice. The fresh S. hystrix used were washed, immersed for three days, and blended at a concentration of 10, 20, 30, 40, and 50%, respectively. Meanwhile, the qualities of juice that were observed include yield, antioxidant activity, total phenol, water, ash, protein, and fiber content, formol number, total sugar, total plate count, and sensory analysis. The results showed that the S. hystrix juice had a value of yield 43.00-85.67%, pH 7.5, antioxidant activity 20.50-44.57%, total phenolic 32.78-293.11 mg GAE/g, water 93.03-95.39%, ash 0.36-6.34%, protein 0.88-4.96%, crude fiber 0.41-5.04%, formol number 15-21.67 mL N NaOH/100 mL, total sugar 3.10-4.61%, total plate count 2.3x103-4.3x103CFU/mL, sensory of color 1.83-2.95, flavor 2.49-3.29, and taste 2.29-3.50.

Co-Authors . Suadi Alim Isnansetyo Almira Islamei Pratiwi Alvika Hayyu Chandra Permana, Alvika Hayyu Chandra Amir Husni Anastasya Khalif Wiyani Antarif Kusuma Brata Aprianti Natia Sary Atika Anif Prameswari Bambang Retno Aji Bayu Kumayanjati Bianda Aulia Dewi Ariani Erista Adisetya Ervika Rahayu Novita Herwati I Gede Suweda Anggana Putera Indun Dewi Puspita Iqlimah Rahmadina Duwila Khusnul Alfionita Khusnul Alfionita Kun Cahyaningrum Laras Rianingsih Latif Sahubawa Latif Sahubawa Meida Rositasari Nurfitri Ekantari Nurfitri Ekantari Nurfitri Ekantari Pebriyanti, Puspa Pingkan Mayestika Afgatiani Prihati Sih Nugraheni, Prihati Sih Punky Kusuma Damayanti Puspita, Indun Dewi Rahadyana Muslichah Ruth Y. Situmorang Sheila Rosmala Putri Suadi Suadi Tira Aristasari Toto Sudargo Yusuf Kalingga Murda

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