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Characterization of Jelly Candy from Seaweed (Gelidium sp.) and Gelatin Manurung, Estherella; Putri, Raja Marwita Sari; Suhandana, Made
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.v1i01.830

Jelly candy was formulated with additional Gelidium and gelatin. Gelidium and gelatin contain components that can improve the texture. The objective of this study was to know the chemical quality from Gelidium sp. jelly formulation. Three treatments GA (content of Gelidium was 63,2%), GB (content of Gelidium was 61,80%) and GC (content of Gelidium was 60,4%) were analyzed to see their chemical quality. The highest moisture content was obtained at GA treatment (19,13%). The highest ash content was obtained at GC treatment (0,45%). The highest sugar content obtained at GB treatment (55,22%). The highest Protein content obtained at GC treatment (21,89%). The lead (Pb) unidentified in a product after formulation.

Estimated Shelf Life Beverage Powders Sea Slug (Discodoris sp.) with Accelerated Shelf Life Test (ASLT) Method: Arrhenius Model Putri, Raja Marwita Sari; Nurjanah, Nurjanah; Tarman, Kustiariyah
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.v1i01.831

The Arrhenius model ASLT method is widely used to estimate the shelf life of food products that are easily damaged by the effects of chemical reactions, including fat oxidation, Maillard reactions, protein denaturation and so on. The aim of this study was to determine the best shelf life through stability testing. Testing shelf life was done by acceleration time or acceleration model using Arrhenius method. During the storage period, the product was stored in three different temperature conditions, ie, 30 Â° C, 35 Â° C and 45 Â° C. Stability test performed on every 7 days observation of water content test (aw). Estimation of shelf life based on the critical parameter that is water activity value (aw) hence can be known save age of functional beverage powders sea slug of T2 have a longer shelf life when compared with  T1.

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.

KAJIAN MUTU SABUN MANDI PADAT RUMPUT LAUT Eucheuma spinosum DENGAN KONSENTRASI YANG BERBEDA Lenian Gede Wadu; Firat Meiyasa; Suryaningsih Ndahawali
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.v5i02.4949

Eucheuma spinosum merupakan salah satu jenis rumput laut penghasil alginate dan karaginan yang dapat dimanfaatkan dalam bidang kosmetik, seperti dalam pembuatan sabun mandi padat. Tujuan dari penelitian ini adalah untuk dikaji terkait dengan sifat kimia, fisik, dan organoleptik, serta formulasi yang tepat sehingga menghasilkan sabun mandi padat yang memenuhi syarat mutu. Penelitian ini menggunakan rancangan acak lengkap (RAL) satu faktor. Penelitian ini terdiri atas lima perlakuan dan tiga ulangan (P0 = tanpa penambahan Eucheuma spinosum; P1=penambahan Eucheuma spinosum 5%, P2=penambahan Eucheuma spinosum 10%, penambahan Eucheuma spinosum 15%. Hasil penelitian menunjukkan bahwa kandungan kimia sabun mandi padat rumput laut Eucheuma spinosum dengan konsentrasi yang berbeda didapatkan nilai rata-rata kadar air sebesar 47%-63,63%, pH sebesar 10,8-11,07, alkali bebas sebesar 1,04%-1,07%.Kandungan fisik sabun mandi padat rumput laut Eucheuma spinosum dengan konsentrasi yang berbeda diperoleh nilai rata-rata stabilitas busa sebesar 17,3%-38,6%, tingkat kekerasan sabun sebesar 4,13 gf-5 gf. Hasil uji organoleptik menunjukkan bahwa panelis lebih menyukai sabun mandi padat yang berwarna cerah, tekturnya padat, serta aroma wangi dan tingkat kesukaan penelis menunjukkan bahwa tingkat kesukaan tertinggi pada formulasi P3 sebesar 7 (sangat suka).

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.

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Contact Name
-

Contact Email
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Phone
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Journal Mail Official
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Editorial Address
-

Location
Kota tanjung pinang,

Kepulauan riau

INDONESIA