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All Journal Jurnal Teknologi Industri Pertanian Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Amerta Nutrition
Kusumasmarawati, Ambar Dwi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Other

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Effects of Transglutaminase on the Gel Properties of Indonesian Catfish Surimi Using Response Surface Methodology Royanti, Ida; Nandyawati, Dewi; Putri, Renny Primasari Gustia; Kusumasmarawati, Ambar Dwi; Abidin, Kharis Yohan; Pradiva, Molina Indah; Dewi, Rizky Aulia Prasasti; Gebrina, Amanda Dwi; Purwoto, Heri; Widyasti, Erma
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 20, No 2 (2025): August 2025
Publisher : :Agency for Marine and Fisheries Research and Human Resources, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.1027

Abstract

Surimi is a myofibrillar fish protein, extracted mainly from marine fish, which is commonly used to produce fish balls, crab imitation products, and various other seafood substitutes. However, finding an alternative fish from freshwater, such as freshwater catfish, is important, although its drawbacks include low gel strength and water-holding capacity. To address this problem, transglutaminase addition can maintain the surimi quality. This study aimed to improve catfish surimi characteristics by optimizing surimi production with various transglutaminase concentrations and incubation times. It used Response Surface Methodology (RSM) with Central Composite Design (CCD) to evaluate the effect of Enzyme Concentration and Incubation Time. The result showed that the catfish surimi gel strength, chewiness, whiteness, and water-holding capacity were respectively 927.513 g.cm, 3,747.18 g, 79.95 %, and 91.37 %. It was obtained by the optimum condition of surimi production with the addition of 0.85 % w/w transglutaminase and an incubation time of 36 minutes. The overall study provides insight for surimi producers to maintain surimi characteristics from freshwater fish, such as catfish.
EFFECT OF GINGER OLEORESIN CONCENTRATION ON THE ENCAPSULATION PROCESS USING IONIC GELATION Permana, Asep Wawan; Mardiyyah, Annisah; Wiguna, Bangkit; Laksono, Hendrawan; Aji, Galih Kusuma; Mufti, Ayi; Atmaji, Priyo; Muhamaludin; Budiyanto; Kusumasmarawati, Ambar Dwi; Prasetyo, Wegik Dwi; Sulaswatty, Anny; Nasori, Achmad Sofian
Jurnal Teknologi Industri Pertanian Vol. 34 No. 3 (2024): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2024.34.3.279

Abstract

The primary active components in ginger oleoresin are gingerol and shogaol, with gingerol exhibiting significant pharmacological activities such as anti-inflammatory, antioxidant, and analgesic effects. However, gingerol is heat-sensitive and degrades at elevated temperatures, limiting its functional efficacy when consumed. To overcome this limitation, encapsulation of ginger oleoresin was performed to enhance its physical and functional properties and improve its bioavailability. This study utilized the ionotropic gelation method to encapsulate ginger oleoresin, resulting in the formation of beads. Alginate was employed as the encapsulation matrix. The dried beads were characterized using FTIR, SEM, disintegration tests, and encapsulation efficiency was assessed via UV-Vis spectrophotometry. Results demonstrated that alginate beads containing ginger oleoresin could be successfully synthesized using the ionotropic gelation technique, with alginate as the polymer and CaCl2 as the cross-linking agent. Ginger oleoresin concentrations of 0.9%, 0.7%, 0.5%, and 0.3% were tested. The highest encapsulation efficiency, 72.48%, was obtained with a ginger oleoresin concentration of 0.7%. Surface morphology analysis revealed that the alginate beads exhibited a rough, porous texture with visible folds. Furthermore, the dry beads disintegrated within 30 minutes. Keywords: alginate, beads, encapsulation, ginger oleoresin, ionic gelation method
Evaluasi Konsumsi Nasi Sagu terhadap Parameter Gizi dan Biokimia pada Responden dengan Berat Badan Berlebih dan Kegemukan: An Evaluation of Sago-Rice Consumption on Nutritional and Biochemical Parameters in Overweight and Obese Participants Aji, Galih Kusuma; Hariyanto, Bambang; Pangestu, Alit; Kusumasmarawati, Ambar Dwi; Cahyana, Purwa Tri
Amerta Nutrition Vol. 9 No. 4 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i4.2025.576-585

Abstract

Background: Overweight and obesity are conditions caused by overnutrition, where an individual has an excessive nutrient intake. These conditions can lead to blood glucose and lipid problems. Sago rice, rich in resistant starch and fiber, offers a potential solution to this issue. Objectives: This study aimed to investigate the impact of eating sago rice over 4 weeks on the biochemical (glucose, total cholesterol, and triglyceride) and nutritional (body weight, Body Mass Index (BMI), total fat, and visceral fat contents) parameters in overweight and obese participants. Methods: Each participant consumed approximately 200 g of sago rice during lunch for 4 weeks. The researchers measured the participants’ body weight and height, which were then used to calculate their BMI before and after consuming the sago rice. They also performed Bioelectrical Impedance Analyses (BIA) to calculate the participants’ body and visceral fat percentages before and after consumption. The participant’s total cholesterol and triglycerides were also examined before and after the sago-rice consumption using the spectrophotometry method. Results: After 4 weeks of sago-rice consumption, the results highlighted a significant decrease in body weight, BMI, and body fat percentage (p-value<0.05). This study demonstrated that consuming sago rice for 4 weeks could significantly decrease the participants’ total cholesterol levels by approximately 18 mg/dL, from 257.33 mg/dL to 239.48 mg/dL (p-value<0.05). Conversely, the participants’ triglyceride levels increased (p-value<0.05). However, blood glucose concentration was not significantly different (p-value>0.05). Conclusions: Therefore, sago rice consumption can help reduce body weight, BMI, body fat percentage, and total cholesterol levels in overweight and obese individuals.
Co-Authors Aji, Galih Kusuma Anny Sulaswatty, Anny Asep Wawan Permana, Asep Wawan Bambang Hariyanto BUDIYANTO Cahyana, Purwa Tri Dewi, Rizky Aulia Prasasti Gebrina, Amanda Dwi Hendrawan Laksono Kharis Yohan Abidin, Kharis Yohan Mardiyyah, Annisah Mufti, Ayi Muhamaludin NANDYAWATI, DEWI Nasori, Achmad Sofian Pangestu, Alit Pradiva, Molina Indah Prasetyo, Wegik Dwi Priyo Atmaji Purwoto, Heri Putri, Renny Primasari Gustia Royanti, Ida Widyasti, Erma Wiguna, Bangkit