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DESKRIPSI HISTOLOGIS DAN PERUBAHAN KOMPOSISI KIMIA DAUN DAN TANGKAI SEMANGGI (Marsilea crenata Presl., Marsileaceae) Jacoeb, Agoes Mardiono; ., Nurjanah; Arifin, Miftakhul; Sulistiono, Widi; Kristiono, Stefanus Senoadi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 13, No 2 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

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Abstract

Marsilea crenata is classified as hydrophytes plant growth in paddys field, ponds, lakes, swamp or river and called semanggi  as Javanese local name. The plant ethnobotanically used as food by steaming. The research was aimed to describe the histological and chemical composition of leaves and stems as well as the influence of steaming on chemical components. The result showed that the structures of  stalks, stem and root were not equipped with collenchymas tissue. The cortexes consist of many aerenchym as well as the abaxial and adaxial laminas were equipped with a layer of epidermis and the stomata on the upper part of leaf. Leaves and stems contain water, ash, fat, protein, and crude fiber 89%, 2.70%, 4.35%, 2.28% (w/w), respectively. Steaming process reduced about 80% of ash content while the vitamins C, beta carotene and total carotenes content decreased about 17%, 37%, and 43%, respectively. The content of potassium as main mineral dropped 7% due to steaming process. The fresh leaves and stems of Marsilea crenata contain reducing sugar, steroid, carbohydrate, and flavonoids.Keywords: histology, leaf, Marsilea crenata, steaming, stem
KARAKTERISTIK PROTEIN DAN ASAM AMINO DAGING RAJUNGAN (Portunus pelagicus) AKIBAT PENGUKUSAN Jacoeb, Agoes Mardiono; ., Nurjanah; Lingga, Lenny Asnita Br
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15, No 2 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

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Abstract

Crabs (Portunus pelagicus) is one member of the class Crustacea that being a major exported commodity. It is exported mostly in form frozen without head and shell and canned pruduct. Steam process is one important step in crab’s canning industry. This research aimed to study the yield, proximate composition, water-soluble protein, salt-soluble protein, amino acids content and the structure of crabs meat’s tissue analysis in a fresh and after steam process. Fresh crabs has higher yield than the steamed one. Steamed crab’s yield decreased by 14.99%. Proximate composition of fresh and steamed crabs as follows, moisture (wb) 78.47% and 75.43%, ash (db) 7.66% and 6.02%; protein (db) 68.09% and 66.63%; fat (db) 0.84%   and 0.75%, charbohydrate (db) 23.41% and 26.62%; water-soluble proteins (db) 40.87% and 25.32%; salt-soluble proteins (db) 58.06% and 30.77%. Crabs meat contained 15 amino acids, 9 essential amino acids and 6 non essential amino acids. The highest essential amino acid composition was arginin by 6.87% in fresh crab and 6.80% in steamed crab, while the highest non essential amino acid composition was glutamate by 10.92% in fresh crab and 9.81% in steamed crab. Fresh crab meat has connective fibers, while the steamed crab meat has  disjointed and not compact fibers.Key words: amino acids, crab (Portunus pelagicus), meat tissue, protein, steaming.
Pemanfaatan Serasah Daun Mangrove sebagai Pakan Cacing Lur (Dendronereis pinnaticiris) Hartanti, Ninik Umi; Mulatsih, Sri; ., Nurjanah
OSEATEK No 08 (2011): April
Publisher : OSEATEK

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Abstract

Polychaeta khususnya cacing lur (Dendronereis pinaticirris) merupakan sumber nutrisi pakan alami yang sangat penting untuk pertumbuhan, sintasan dan mempercepat maturasi udang.  Pohon bakau memiliki serasah (litterfall ) yang berperan aktif sebagai sumber bahan organik terlarut. Serasah mangrove merupakan guguran daun, ranting, kulit batang, bunga, buah dan biji pohon bakau yang dapat menjadi substrat dan pakan bagi biota maupun bakteri disekitarnya. Cacing lur ini belum bisa dibudidayakan secara masal disebabkan masih sangat terbatas penelitian mengenai cacing lur, salah satunya penelitian tentang pakan cacing lur ini belum pernah dilakukan. Kajian pemanfaatan serasah daun mangrove berbentuk flake untuk pakan diharapkan dapat mempercepat pertumbuhan, dan sintasan serta laju penambahan bobot  tubuh cacing lur. Penelitian dilakukan dengan metode eksperimental menggunakan Rancangan Acak Lengkap (RAL). Percobaan dilakukan dengan 5 (lima) perlakuan yaitu : PO ( tidak diberi pakan ), P1 ( diberi pakan pelet nabati dari pabrikan), P2 (diberi pakan flake serasah daun Avicennia marina), P3 (diberi pakan flake serasah daun Rhizophora stylosa), P4 (diberi pakan campuran keduanya). Tiap perlakuan diulang sebanyak 5 kali.  Pengambilan sampel penambahan berat dan segmen tubuh dilakukan pada awal dan akhir penelitian. Parameter yang diamati berupa sintasan, penambahan berat tubuh, penambahan segmen tubuh, analisis proksimat flake mangrove, analisis asam amino flake mangrove, dan kualitas air. Hasil penelitian menunjukkan bahwa kadar protein serasah daun A.marina adalah 14,73 % , lebih tinggi dari pada R. stylosa yaitu sebesar 3,39%, sedangkan kandungan lemak R. stylosa 4,25 % berat kering, lebih tinggi dari pada A. marina yaitu sebesar 2,54 % berat Kering. Kandungan serat yang paling tinggi ditemukan pada R. stylosa.  Sintasan P1 (100% ),P2( 100 %), P3 (100%), P4 (100%) dan P0 ( 66,66 %). Jenis pakan yang berbeda mempengaruhi pertambahan bobot tubuh (P< 0.05), yaitu P0 (– 25mg), P1 ( 227 mg), P2 (31 mg), P3 (143 mg) dan P4 (134 mg). Pertambahan jumlah segmen pada P0 ( 17,333), P1 ( 59.867), P2 ( 18,400), P3 ( 48,600) dan P4 ( 34,200).  Pemberian pakan buatan dengan bahan baku serasah daun mangrove meningkatkan pertumbuhan dan tidak menurunkan sintasan cacing lur. Pertumbuhan cacing lur yang diberi pakan flake serasah daun R. stylosa lebih baik dari pada yang diberi pakan flake serasah A. marina dan campuran serasah dari kedua spesies tumbuhan mangrove tersebut Key Word : cacing lur, serasah mangrove, pakan
PEMACU PEMATANGAN GONAD INDUK IKAN NILEM DENGAN TEKNIK INDUKSI HORMON Hartanti, Ninik Umi; ., Nurjanah
OSEATEK No 05 (2009): November
Publisher : OSEATEK

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Abstract

Induksi dengan mengunakaan berberapa hormone analog pada calon induk untuk mempercepat kematangan gonad. Penemuan baru ini merupakan pemecahan masalah budidaya, yang mana ikan tidak dapat matang sempurna dan memijah di dalam wadah pemeliharaan karena faktor internal dan eksternal yang tidak memungkinkan. Penelitian menggunakan 6 induk ikan nilem dan 3 jantan sebagai perlakuan induk ikan nilem diinduksi dengan menggunakan hormone GnRH(Ovaprin), Progesteron dan Estradiol,dan dari ketiga perlakuan tersebut hormone yang paling cepat menginduksi pematangan gonad adalah Estradiol kemudian Progesteron dan yang terakhir Ovaprin. Kata Kunci : Induksi,Hormon,Matang gonad
FAKTOR-FAKTOR YANG MEMPENGARUHI KINERJA SATUAN POLISI PAMONG PRAJA DALAM PELAKSANAAN TUGAS DI KABUPATEN KUTAI BARAT ., Nurjanah
PREDIKSI Vol 3, No 1 (2014)
Publisher : PREDIKSI

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Abstract

Tujuan penelitian ini  ada tujuan Umum da tujuan khusus, untuk tujuan umum adalah untuk menjelaskan kinerja Satuan Polisi Pamong Praja di Kabupaten Kutai Barat terhadap faktor-faktor yang mempengaruhinya, sedangkan tujuan khusus adalah Untuk menganalisis pengaruh faktor pendidikan, pelatihan, motivasi, pengalaman kerja, sikap loyal dan budaya kerja terhadap kinerja Satuan Polisi Pamong Praja di Kabupaten Kutai Barat.Hasil penelitian menunjukkan bahwa kinerja Satuan Polisi Pamong Praja sangat berpengaruh terhadap dalam melaksanakan tugas, dalam arti bahwa faktor kinerja  Satuan Polisi Pamong Praja dari bulan ke bulan bahkan dari tahun ke tahun mengalami perubahan yang meningkat.Sedangkan hasil Uji-t menunjukkan bahwa semua variabel bebas yaitu pendidikan, pelatihan, motivasi, pengalaman kerja, sikap loyal dan budaya kerja secara parsial berpengaruh signifikan terhadap kinerja Satuan Polisi Pamong Praja di Kabupaten Kutai Barat.. Variabel motivasi secara parsial merupakan variabel yang paling dominan pengaruhnya terhadap kinerja Satuan Polisi Pamong Praja, dengan demikian hipotesis kedua diterima
Komposisi mineral mikro dan logam berat pada ikan bandeng dari tambak Tanjung Pasir Kabupaten Tangerang Nurhayati, Tati; ., Nurjanah; Hamdan Zamzami, Alfi
DEPIK Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Vol 3, No 3 (2014): Desember 2014
Publisher : Faculty of Marine and Fisheries, Syiah Kuala University

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Abstract

The purpose of this study is to determine the micro minerals composition i.e. iron, zinc, copper, and iodine) and heavy metals i.e. lead, cadmium, and mercury) on three groups of weight of milkfish (Chanos chanos). Micro minerals and heavy metals were analyzed using atomic absorption spectrofotometric (AAS). The results showed that the highest levels of micro minerals were found at weight ±150 g (6.95±0.16 mg of zinc/kg of dry basis, copper 0.55±0.01 mg/kg of dry basis , and iron 12.14±0.06 mg/kg of dry basis. The highest iodine content contain was found at weight 102 g ± is 76.33±0.01 mg/100g of dry basis. The concentrations obtained in lead was 0.143±0.0057 mg/kg, cadmium was 0.0433±0.011 mg/kg, and mercury was 0.143±0.0057 mg/kg of dry basis,. The heavy metals level from Tanjung Pasir Tangerang District are safe to be comsumed since it is still below the limit for food savety.
Ekstraksi dan karakterisasi minyak dari kulit ikan patin (Pangasius hypophthalmus) ., Nurjanah; Heri Suseno, Sugeng; Bagus Arifianto, Titot
DEPIK Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Vol 3, No 3 (2014): Desember 2014
Publisher : Faculty of Marine and Fisheries, Syiah Kuala University

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Abstract

Catfish is playing an important role in aquaculture production; it is one of the primary commodities of inlandfisheries industry. Catfish meat has a yield of 49% and resulted in 51% of waste products. Thus catfish waste product has potency as source of fish oil which riches of omega-3. The Purpose of this study was to evaluate the suitable extaction method to obtain the high quality of fish oil from catfish skin. Based on the oxidative quality analysis data obtained extraction temperature of 60°C gives the best quality of fish oil with parameters such as peroxide value, free fatty acid, p-anisidine value, acid value and total oxidation of 38 meq/kg, 0.45%, 107,5 meq/kg, 895 mg KOH/kg and 187.5, respectively. The best yield was 18.75% which was obtained at extraction temperature of 75 °C. It was concluded that best extraction at 60°C, for 30 minutes, with solvent and sample ratio 1:1.
Perubahan kandungan vitamin dan mineral ikan kembung lelaki akibat proses penggorengan Nurilmala, Mala; ., Nurjanah; Febriyansyah, Reza; Hidayat, Taufik
DEPIK Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Vol 4, No 2 (2015): AUGUST 2015
Publisher : Faculty of Marine and Fisheries, Syiah Kuala University

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Abstract

Abstract. Indian mackerel (Rastrelliger kanagurta) is one of sea water fish in Indonesia. It is a good source of protein. This fish is consumed by vary processing methods. In addition, it is very known that frying is the favorite method for food processing including fish in Indonesia because of its specific taste. However there is no data found for changes of vitamin and mineral  compositions so far, thus our study investigated the effect of deep frying  using 4L palm oil at 180 oC for 5 minutes on vitamin A, B12, and minerals (Ca, Na,K, Fe, Zn, and Se) of this fish. The measurenment of vitamin A and B12 was carried  out by HPLC and  AAS for  mineral. The results showed that deep frying effected on vitamin A with significantly increased (P<0.05), on the other hand vitamin B12  decreased significantly (P<0.05).  Mineral Ca  increased significantly (P<0.05), however Na dan K  decreased significantly (P<0.05). No significant result for Fe and Zn. Furthermore, it is found that Se content was under limit detection.Keywords: deep frying; mineral; Rastrelliger kanagurta; vitaminAbstrak. Ikan kembung lelaki (Rastrelliger kanagurta) merupakan salah satu ikan laut Indonesia. Ikan ini  dikonsumsi  dengan berbagai metode pengolahan. Pengolahan dengan menggoreng merupakan metode yang sangat disukai di Indonesia karena akan menghasilkan rasa yang khas termasuk pada ikan kembung. Di sisi lain, belum adanya data yang ditemukan akibat metode penggorengan ini pada perubahan vitamin dan mineral ikan kembung, sehingga tujuan penelitian ini adalah menentukan pengaruh yang terjadi pada kandungan vitamin A, B12, dan mineral ikan kembung (Ca, Na, K, Fe, Zn, dan Se)  setelah digoreng dalam deep fryer menggunakan 4L minyak goreng pada suhu 180 oC selama 5 menit. Pengujian yang dilakukan yaitu, uji vitamin A dan B12 dengan HPLC, serta uji mineral dengan AAS. Hasil penelitian menunjukkan bahwa metode penggorengan deep fryingberpengaruh nyata (P<0,05) terhadap vitamin A, sedangkan vitamin B12menurun secara signifikan (P<0,05). Mineral Ca meningkat secara signifikan (P<0,05), sedangkan Na dan K  menurun secara signifikan (P<0,05) setelah proses penggorengan. Mineral Fe dan Zn tidak berubah secara signifikan. Selenium memiliki kandungan dibawah limit deteksi.Kata kunci: proses penggorengan; mineral; Rastrelliger kanagurta; vitamin; 
DESKRIPSI HISTOLOGIS DAN PERUBAHAN KOMPOSISI KIMIA DAUN DAN TANGKAI SEMANGGI (Marsilea crenata Presl., Marsileaceae) Jacoeb, Agoes Mardiono; ., Nurjanah; Arifin, Miftakhul; Sulistiono, Widi; Kristiono, Stefanus Senoadi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 13, No 2 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (1890.127 KB)

Abstract

Marsilea crenata is classified as hydrophytes plant growth in paddy's field, ponds, lakes, swamp or river and called semanggi  as Javanese local name. The plant ethnobotanically used as food by steaming. The research was aimed to describe the histological and chemical composition of leaves and stems as well as the influence of steaming on chemical components. The result showed that the structures of  stalks, stem and root were not equipped with collenchymas tissue. The cortexes consist of many aerenchym as well as the abaxial and adaxial laminas were equipped with a layer of epidermis and the stomata on the upper part of leaf. Leaves and stems contain water, ash, fat, protein, and crude fiber 89%, 2.70%, 4.35%, 2.28% (w/w), respectively. Steaming process reduced about 80% of ash content while the vitamins C, beta carotene and total carotenes content decreased about 17%, 37%, and 43%, respectively. The content of potassium as main mineral dropped 7% due to steaming process. The fresh leaves and stems of Marsilea crenata contain reducing sugar, steroid, carbohydrate, and flavonoids.Keywords: histology, leaf, Marsilea crenata, steaming, stem
KARAKTERISTIK PROTEIN DAN ASAM AMINO DAGING RAJUNGAN (Portunus pelagicus) AKIBAT PENGUKUSAN Jacoeb, Agoes Mardiono; ., Nurjanah; Lingga, Lenny Asnita Br
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15, No 2 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (274.211 KB)

Abstract

Crabs (Portunus pelagicus) is one member of the class Crustacea that being a major exported commodity. It is exported mostly in form frozen without head and shell and canned pruduct. Steam process is one important step in crab’s canning industry. This research aimed to study the yield, proximate composition, water-soluble protein, salt-soluble protein, amino acids content and the structure of crabs meat’s tissue analysis in a fresh and after steam process. Fresh crabs has higher yield than the steamed one. Steamed crab’s yield decreased by 14.99%. Proximate composition of fresh and steamed crabs as follows, moisture (wb) 78.47% and 75.43%, ash (db) 7.66% and 6.02%; protein (db) 68.09% and 66.63%; fat (db) 0.84%   and 0.75%, charbohydrate (db) 23.41% and 26.62%; water-soluble proteins (db) 40.87% and 25.32%; salt-soluble proteins (db) 58.06% and 30.77%. Crabs meat contained 15 amino acids, 9 essential amino acids and 6 non essential amino acids. The highest essential amino acid composition was arginin by 6.87% in fresh crab and 6.80% in steamed crab, while the highest non essential amino acid composition was glutamate by 10.92% in fresh crab and 9.81% in steamed crab. Fresh crab meat has connective fibers, while the steamed crab meat has  disjointed and not compact fibers.Key words: amino acids, crab (Portunus pelagicus), meat tissue, protein, steaming.