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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

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.

IDENTIFIKASI SENYAWA BIOAKTIF PADA KULIT IKAN SEMBILANG (Paraplotosus albilabris) DAN POTENSINYA SEBAGAI ANTIBAKTERI Yulia Oktavia; Made Suhandana; Alen Fri Jacky Pasaribu
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.v6i01.5027

Eel tail catfish is one of the aquatic organisms that contains bioactive compounds. These bioactive compounds have the potential to be developed into anticancer, antimicrobial, and antioxidant properties. The aim of this study was to extract bioactive compounds and measure antibacterial activity. Maceration using three different organic solvents (ethanol, n-hexane, and methanol) was used to remove the bioactive compounds on fish skin. Analysis indicators carried out were identification of bioactive compound, toxicity assay (Brine Sirmp Lethaly Test), and antibacterial activity (agar diffusion). The results of this study showed that ethanol and methanol were able to remove more bioactive compounds than n-hexane, the LC50 of fish skin extract from eel tail catfish (ethanol, methanol, and n-hexane) which was 451.42 ppm; 33853.22 ppm; 29513.84 ppm. The extraction with ethanol had the highest inhibition zone 93 mm for Staphylococcus aureus and 74 mm for Escherichia coli bacteria. It is suspected that the bioactive is classified as a polar bioactive compound.

AKTIVITAS ANTIOKSIDAN PADA EKSTRAK ETANOL 96% ANGGUR LAUT (Caulerpa racemosa) YANG BERASAL DARI PANTAI CIMANDIRI, KABUPATEN LEBAK-BANTEN Rini Yanuarti; Pratama Pratama; Maretha Alfiana
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.v6i01.5082

Seaweed is known to have the ability as an antioxidant, antibacterial, and immunostimulant. Antioxidants are compounds that can inhibit free radical oxidation reactions. This study aimed to determine the antioxidant activity of 96% ethanol extract of sea grapes (C.racemosa). Sea grapes extract (C.racemosa) for extract characteristics (moisture content and ash content), phytochemical analysis, heavy metal test, and antioxidant analysis using the DPPH method. The results of the characteristic test of the extract obtained water content (14.49%) and ash content (0.30%), these values ??did not exceed the standard extract values. The results of the phytochemical analysis showed that 96% ethanol extract of sea grapes (C.racemosa) contained steroid/triterpenoid compounds, flavonoids, saponins, and alkaloids. The levels of heavy metals found were still within safe limits, namely, lead (Pb) (TTD), mercury (Hg) (<0.001 ppm), Arsenic (As) (<0.001 ppm), and Cadmium (Cd) (0.005 ppm). The test results showed that the sea grape (C.racemosa) used was safe and free from heavy metal contamination. The results of antioxidant analysis on 96% ethanol extract of sea grape (C.racemosa) obtained an IC50 value of 237.51 mg/L. The IC50 value for quercetin is 9.52 mg/L. The results of antioxidant analysis on 96% ethanol extract of sea grapes (C.racemosa) were included in the moderate antioxidant range (100-250 mg/L). Sea grapes (C.racemosa) have the potential as a natural antioxidant.

PENGUJIAN KANDUNGAN BAKTERI Salmonella sp. PADA IKAN TUNA (Thunnus sp.) MENGGUNAKAN METODE Real-time PCR (Polymerase Chain Reaction) Iftachul Farida; Desi Febrianti; I Gede Ivan Ari Dewa Mahaputra
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.v6i01.5110

Fish is a commodity that decomposes easily and quickly (high perishable food) because it contains protein and water which is quite high, so it requires quick, clean, careful and cool handling (quick, clean, careful and cool). Poor handling caused fish to be easily contaminated with pathogenic bacteria, one of which was Salmonella sp. This study used fresh and processed tuna samples in Denpasar, Bali. The purpose of this study was to detect Salmonella sp. on tuna using real-time PCR method. In addition, to strengthen the test results for Salmonella sp. using real-time PCR, sensory testing was also carried out on appearance, texture, and smell. The test results showed that one sample of tuna was indicated to contain Salmonella sp., this was because the sample had reached a Threshold Cycle (Ct) value of 22.11 through the amplification curve. These results was supported by the results of sensory testing performed on samples that were positive for Salmonella sp. The average sensory value was 26.5 in the Mid Pass category.

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

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.

PROFIL ASAM AMINO DAN ASAM LEMAK IKAN LUNDU (Macrones gulio) Wulandari Wulandari; Susi Lestari; Mutiara Mutiara; Herpandi Herpandi; Dwi Inda Sari
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.v6i01.5555

Macrones gulio is a type of fish that lives on the bottom of the waters (demersal), including the catfish species. Information on the nutritional content of fish is very important to study. The purpose of this study was to determine the amino acid, fatty acid and mineral (calcium and phosphorus) composition of the Macrones gulio. The method used in this research is laboratory experimental, with 4 treatment levels, namely whole fish, fillets with skin, head, fins and bones. The parameters observed in this research were amino acid profiles, fatty acid profiles and minerals. The results of the study showed that the highest amino acid in whole parts, heads, bones and fins was glycine and glutamic acid in fillets with skin. The lowest amino acid composition in each part of the fish body is the same, namely the amino acid hisitidine. The total fatty acids in the intact preparation were 26 types of fatty acids. Fillet with skin as much as 28 types of fatty acids. There are 36 types of fatty acids in the head and 38 types of fatty acids in the bones and fins. The highest content of calcium and phosphorus was found in the treatment of bones and fins and the treatment of the head, while the lowest content was found in the treatment of fillets and skin.

PENGARUH PENAMBAHAN ALGINAT TERHADAP KUALITAS BAKSO IKAN TODAK (Tylosurus crocodilus) Sahrul Diansyah; Jumsurizal Jumsurizal; Reno Irwanto; Sri Novalina A
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.v6i01.5516

Meatballs are one of the most popular foods in today's society. Basically, the term meatball is followed by the name of the type of meat, such as: One of them is alginate. In this study, there were first his four normal or control treatments (F0) and (F1, F2, F3, F4), with different formulations of wheat flour and alginate addition. The purpose of this study was to find the optimal formulation of alginate-enhanced swordfish balls to produce fish balls that are nutritious and safe for consumption. As a result of the investigations carried out, the F3 sample was the best value given by the panelists and the approximate test results for the F3 treatment were 66.24% moisture content, 10.53% fat content and 2.21% ash content. became clear. 9.09% protein content, 0.12% carbohydrates. The texture profile analysis test results were a hardness value of 1060, adhesion of 27.99, cohesion of 0.70 and resilience of 50.0. The calculated nutrient adequacy (RDA) is 0.032 for carbohydrate, 14.66 for protein and 11.57 for fat.

KARAKTERISASI ASAM AMINO DAN ASAM LEMAK RUMPUT LAUTPadina sp. DI MALANG RAPAT KABUPATEN BINTAN Vister Efraim Amonio Gulo; Jumsurizal Jumsurizal; Aidil Fadli Ilhamdy
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.v6i01.5617

Padina sp. is a species of brown seaweed (Phaeophyta). Padina sp seaweed grows wild in the waters. Malangrapat waters in Bintan Regency are one of the habitats for Padina sp. This study aimed to observe the proximate content as well as amino acids and fatty acids in Padina sp. in order as a reference to maximize the utilization of Padina sp. The water content of Padina sp. 13.87%, ash content 39.41%, fat content 2.67%, protein content 5.94%, and carbohydrate content 38.12%. Meanwhile, the highest amino.acid content in Padina sp. Glutamic.acid has a value of 7640.89 + 10.20 mg/kg, Aspartic acid has a value of 6926.39 + 9.05 mg/kg, and Leucine has a value of 4223.59 + 1.68 mg/kg. As well as for the fatty acid content with the highest levels in brown seaweed Padina sp. are 1.55% saturated fat and unsaturated fatty acids which have a value of 1.11%.

PENGARUH PENGOLAHAN BAHAN BAKU TERHADAP KARAKTERISTIK TABEL MANDO IKAN TONGKOL (Euthynnus affinis) Anggi Rananda; Jumsurizal Jumsurizal; R Marwita Sari Putri
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.v6i01.5627

The abundance of fish in Natuna waters, especially tuna, so that many food products are produced such as crackers, kernas and mando tables. Mando table is a typical Natuna food made from smoked tuna and sago flour which is then mixed with grated coconut and other spices, boiled tuna, steamed tuna and fried tuna. The process of making mando tables includes preparation of raw materials, determination of mando table formulations, manufacture of mando tables, organoleptic testing, proximate testing and TPA (Texture Profile Analysis). The testing parameters of this research include organoleptic test, proximate testing and TPA (Texture Profile Analysis). From the results of the study from the Mando table, it can be used for organoleptic testing at T1 (30% smoked fish and 26% sago flour) has a yellow brown color, at T1 it has a stronger fish aroma, for T2 it has a savory taste and sufficient fish taste and T2 It has a dense and compact texture. The proximate test results in the Mando T1 table have the best treatment with parameters water content 33.24%, ash content 1.067%, fat content 13.189%, protein content 0.72% and carbohydrate content 50.884%. The results of the TPA (Texture Profile Analysis) test are the best values ??for hardness 2.820%, springiness 64.67%, cohesiviness 0.28% and adhesiveness 51.59% in T1 treatment.

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Journal Mail Official
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Location
Kota tanjung pinang,

Kepulauan riau

INDONESIA