Articles

Found 8 Documents
Search

The Green Betel Leaves for Inhibiting Fat Oxidation of Smoked Seasoned Catfish Fillets Wulandari, Dwi Retno; Ekantari, Nurfitri; Husni, Amir
Jurnal Teknologi Pertanian Vol 14, No 1 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The aim of this study was to determine the effect of added betel leaves towards fat oxidation on smoked seasoned catfish fillets during storage. This study consisted of seven treatments, there were control (without added of spices, liquid smoke, and betel leaves powder), the added spices, liquid smoke, and also the combination of added spices, liquid smoke, betel leaves powder at various concentration of betel leaves powder (0.05, 1, 5, and 10%). The spices and soy sauce were dissolved in water and used to dissolve betel leaves powder. The order of smoked seasoned catfish fillets were soaked in a spice solution and betel leaves powder for 2 hours and then drained for 5 hours at 5 °C, and dipped in liquid smoke 10% (v/v) for 1 minute, then cooked in oven at 75 °C for 6 hours, cooled and packed (0.8 mm polypropylene plastic). The result showed that the betel leaves powder and spices interacted synergistically to inhibit fat oxidation and increased shelf life of smoked seasoned catfish fillets until the six days of storage. Added betel leaves powder could inhibit fat oxidation, peroxide value content varied 12.16 to 14.14 mgeq/1000 g, lower than control (13.53 to 14.09 mgeq/1000 g). Added 1% betel leaves powder was the most preferred smoked seasoned catfish fillets by consumers test, however it induced darker color, harder texture, and could covered up the smell of smoked on product. Keywords: shelf life, betel leaves, smoked seasoned catfish fillets, oxidation
Pengaruh Media Budidaya Menggunakan Air Laut dan Air Tawar terhadap Sifat Kimia dan Fungsional Biomassa Kering (Spirulina platensis) Ekantari, Nurfitri; Marsono, Yustinus; Pranoto, Yudi; Harmayani, Eni
Agritech Vol 37, No 2 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.10843

Abstract

Spirulina is a microalgae, easily cultivated and grows well in a low to high-level of salinity. Chemical contents in Spirulina can be influenced by the conditions of cultivation. Spirulina platensis sold in Indonesia is largerly cultured in marine water or fresh water medium. S. platensis can be used as a source of calcium because it has 700-1000 mg/100 g of dry biomass. This study aimed to determine the effect of sea water and fresh water cultivation medium on the chemical composition of S. platensis. Samples were determined the chemical composition included proximate analysis, mineral content of Calcium (Ca), Magnesium (Mg) and Phosphor (P), total glucose, starch, and dietary fiber. Functional properties were also determined i.e: solubility, water and oil binding capacities, emulsion and foam abilities. The results showed that  the content of ash and minerals (Ca, Mg, P) of S. platensis cultivated in marine water was higher that of S. platensis cultivated in freshwater. This results suggested that S. platensis cultured in the sea water medium was potential as an alternative source of calcium (512,53 mg Ca/100 g) with a ratio Ca-P = 1:1.79. The carbohydrate content was at least 28,41 %db (total sugars almost 0,09 %db, starch 6,9 %db and total dietary fiber 24,81 %db). The dietary fiber was dominated by insoluble dietary fiber (24,81 %db). Functional properties were affected by cultured medium. Spirulina platensis cultivated in marine water exhibited high capacity on Water and Oil Holding Capacities (WHC and OHC) that were 4,46 ml/g and 2,35 ml/g, respectively. Water Solubility Index (WSI), foaming capacity, emulsion capacity were not affected by cultured media. ABSTRAKSpirulina merupakan mikroalga, mudah dibudidayakan dan dapat hidup dalam tingkat salinitas yang rendah hingga tinggi. Kandungan kimia dalam Spirulina dapat dipengaruhi oleh media budidayanya. Di Indonesia Spirulina platensis yang beredar sebagian merupakan hasil budidaya dari berbagai tempat dengan media budidaya air tawar maupun air laut. S. platensis dapat digunakan sebagai salah satu sumber kalsium karena kandungannya dapat mencapai 700-1000 mg/100 g biomassa kering. Penelitian ini bertujuan untuk mengetahui pengaruh media budidaya air laut dan air tawar terhadap komposisi kimia dan sifat fungsional dari S. platensis. Parameter kimia yang diamati yaitu komposisi proksimat, kandungan mineral Ca, Mg dan P, kandungan gula, pati dan serat pangan. Parameter sifat fungsional meliputi kelarutan, kemampuan mengikat air dan lemak, emulsifikasi dan kemampuan membentuk busa. Hasil penelitian menunjukkan bahwa kandungan abu dan mineral (Ca, Mg, P) S. platensis budidaya air laut lebih tinggi daripada budidaya air tawar. S. platensis asal budidaya laut berpotensi sebagai alternatif sumber kalsium (512,53 mg Ca/100 g) dengan rasio Ca:P = 1:1,79. Kandungan karbohidrat S. platensis hasil budidaya media air laut lebih rendah yaitu 28,41 %db (gula total dengan nilai 0,09 %db, pati 6,9 %db dan total serat pangan 24,81 %db), serat pangan terutama berupa serat pangan tak larut sebesar 24,18 %db. Sifat fungsional dipengaruhi oleh asal budidaya. Spirulina platensis asal budidaya laut memiliki sifat Water Holding Capacity (WHC) yang lebih tinggi yaitu 4,46 ml/g dibandingkan sifat Oil Holding Capacity (OHC) yaitu 2,35 ml/g, sedangkan Water Soluble Index (WSI), kapasitas membentuk busa dan emulsifikasi tidak dipengaruhi media budidaya.
PENGKAYAAN β-KAROTEN PADA COKELAT BATANG DENGAN PENAMBAHAN Spirulina platensis Negara, Himawasesa P.; Lelana, Iwan Y. B.; Ekantari, Nurfitri
Jurnal Perikanan Universitas Gadjah Mada Vol 16, No 1 (2014)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.9134

Abstract

The aim of this research was to determined the level of acceptance of the panelists as well as β-carotene content of the chocolate bars which is enriched with Spirulina platensis. This research used Completely Randomized Design. Spirulina platensis was added at various concentrations  0, 5, 10, 15% (w/w). Each treatment was repeated 3 times. The results showed that chocolate bar was added 5% S. platensis is the most preferred treatment by panelists, with characteristics as follows: no fishy odor, no bitter taste and its texture when in the mouth like slightly sandy. The chemical content of this product were 1,63% moisture, 3,83% ash , 9,22% protein, 56,24% fat, and 29,08% carbohydrate. Besides that, its had 70,33 μg /g of β-carotene which is equivalent to 11,72 RE /g. Consuming 30 g chocolate bar enriched S.platensis 5 % ( w/w ) per day could provide for 60-70 % of the vitamin A, served an energy of 197,81 kcal intake and 351,6 RE provitamin A or supplied 9,65% of the energy needs and fulfi ll 50% -70% of vitamin A base on recommended daily intake.
PENGARUH NATRIUM METABISULFIT (Na2S2O5) TERHADAP WARNA GELATIN KULIT KAKAP MERAH Suprihatin, Suprihatin; Lelana, Iwan Yusuf Bambang; Ekantari, Nurfitri
Jurnal Perikanan Universitas Gadjah Mada Vol 14, No 2 (2012)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.9113

Abstract

This research aimed to determine natrium metabisulfit concentration influence to gelatin colour quality of red large snapper skin. Gelatin production was begun with dry skin rehydration, boiling water submerging then size decreasing and acetate acid solution (CH3COOH) submerging with pH 3 for 24 hours, skin washing, then refined the skin using blender, then the skin was extracted using water at 90oC temperature for three hours. The extracted gelatin was filtered using filter cloth, dakron and zeolite. The natrium metabisulfit (0%; 0.25%; 0.5%; 0.75%; 1%, w/w) was added into the filtrate then the filtrate was dried in an oven with 700C for 36 hours. The gelatin leaves was refined using blender. The result of this research shown that natrium metabisulfit concentration influenced (p<0.05) ash content, sulfide residue, and gelatin colour, but did not influence (p>0.05) the water content, viscosity, and gelatin gel power. The increasing of natrium metabisulfit concentration were followed by gelatin colour qualities which were getting brighter, while ash contents and sulfide residues which were collected were increasing above the Indonesia National Standard. Natrium metabisulfit concentration 0,25% gave the best result based on Indonesia National Standard 01-3735-1995 compared with other treatments, with specifications : protein content 86.64%, ash content 3.45%, water content 7.52%, sulfide residue 313.61 ppm, viscosity 9.58 cPs, gel power 274.82 bloom, and light yellow colour (2.5 Y 7/4).
Pengaruh Pengolahan dengan Microwave terhadap Kandungan Asam Lemak Omega-3 Filet Ikan Kembung Rianingsih, Laras; Budhiyanti, Siti Ari; Ekantari, Nurfitri
Jurnal Perikanan Universitas Gadjah Mada Vol 8, No 2 (2006)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.150

Abstract

The effects of cooking by microwave oven on the moisture content, lipid content, iodine value, and omega-3 fatty acid composition of scad fish (Rastrelliger sp.) fillets were determined. The objective of the study was to find the effect of cooking by microwave oven in the fillet. The scad fish fillets were cooked by different power level and times. The moisture content, lipid content, iodine value, EPA and DHA of flesh were changed by cooking. Cooking by microwave oven decreased EPA and DHA composition. The decreasing of EPA are 6.53%, 15.97%, and 27,69%, respectively for 1/3 cooked, 2/3 cooked, and well cooked at high power level, and 31.21%; 46.37% and 75.91% at medium high power level. Meanwhile, the decresing of DHA were not significantly different compared to the control. Treatment of 1/3 cooked, 2/3 cooked, and well cooked at high power level resulting to the DHA reduction of 1.32 %, 7.52 %, and 9.63 %, respectively, whereas at medium high power level, DHA reduction were 8.09 %, 20.18 % and 23.32 % respectively. The decreasing of EPA and DHA were enhanced by a longer time of cooking. Cooking with high power lever was better than medium high power level.
The Application of Response Surface Methodology (RSM) on the Optimization of Catfish Bone Calcium Extraction Ratnawati, Susana Endah; Ekantari, Nurfitri; Pradipta, Rizky Wana; Paramita, B L
Jurnal Perikanan Universitas Gadjah Mada Vol 20, No 1 (2018)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (939.776 KB) | DOI: 10.22146/jfs.35663

Abstract

This study was designed to determine the optimum conditions on catfish bone calcium extraction through Response Surface Methodology (RSM) which used factorial design and 13 treatments. Tests were used to know the influence of independent variables (solvents concentrations and treatment time) on the calcium content of bone flour. As a result, linear models were used as response prediction. Maximum response was obtained by calcium extraction using 5% NaOH during 30 minutes or 11.64% HCl within 58 minutes. It is shown that calcium content were 15.74-17.46% with more than 87.5% accuracy level. Calcium extraction using 5% NaOH during 30 minutes produced flour which has Ca/P ratio 3:1, maximum yield and whiteness level. Low protein and moisture content might result in the long shelf life of catfish bone flour.
Ekstraksi dan Karakterisasi Kolagen dari Kulit Ikan Nila Hitam (Oreochromis niloticus) Sahubawa, Latif; Ekantari, Nurfitri
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 | Full PDF (540.698 KB) | DOI: 10.15578/jpbkp.v8i2.61

Abstract

Kulit ikan nila hitam (Oreochromis niloticus) dapat diekstraksi menjadi kolagen dan turunannya sebagai salah alternatif peningkatan nilai tambah limbah industri perikanan. Ekstraksi kolagen dari sampel kulit ikan nila hitam menggunakan asam asetat (metode asam) dan dipresipitasi dengan larutan garam dapur (NaCl) 0,9 M. Untuk meningkatkan optimasi isolasi kolagen (berdasarkan jumlah rendemen), kulit ikan nila hitam diekstraksi dengan 3 perlakuan konsentrasi asam asetat, masing-masing: 0,25 M; 0,50 M; dan 0,75 M pada selang waktu 16 dan 48 jam. Dari hasil pengujian diketahui bahwa perlakuan interaksi konsentrasi asam asetat dan waktu ekstraksi tidak berpengaruh nyata (p>0,05) terhadap pembentukan rendemen kolagen pada tingkat signifikansi 95%. Perlakuan asam asetat 0,75 M pada selang waktu 16 jam menghasilkan rendemen terbesar (5,96%), dengan suhu denaturasi kolagen mencapai 35,75 oC; serta komposisi asam amino: glisin 5395,82 ppm (52,99%), alanin 2979,15 ppm (22,08%), dan asam glutamat 1684,42 ppm (7,45%). Berdasarkan analisis SDS-PAGE, diketahui bahwa kolagen dari sampel kulit ikan nila hitam mengandung ikatan rantai- dan rantai- sebagai kolagen tipe-I.
Inhibitory Activity of Sargassum hystrix Extract and Its Methanolic Fractions on Inhibiting α-Glucosidase Activity Azizi, Wirdatul Auliya; Ekantari, Nurfitri; Husni, Amir
Indonesian Journal of Pharmacy Vol 30 No 1, 2019
Publisher : Faculty of Pharmacy Universitas Gadjah Mada, Yogyakarta, Skip Utara, 55281, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14499/indonesianjpharm30iss1pp36

Abstract

Seaweed has a great potential in the pharmaceutical field, one of them as antidiabetic. The purposed of this study was to know the inhibitory activity of Sargassum hystrix extract and its methanol fraction in inhibiting α-glucosidase activity. S. hystrix was extracted using methanol, then partitioned using chloroform, ethyl acetate, and methanol. Methanol fraction then separated by column chromatography to obtain the compound. The crude extract, the partitioned methanol fraction, and the column chromatography fraction were tested for its activity on inhibiting the α-glucosidase. The compounds of active fraction were analyzed using gas chromatography-mass spectrometry (GC-MS). The inhibitory activity (IC50) of the crude extracts and the partitioned methanol fraction were 0.35±0.05 and 0.02±0.00 (mg/mL), respectively. The column chromategraphy fractions that had an inhibitory activity to α-glucosidase were M2 (23.46±1.63%), M3 (30.88±4.53%), M4 (73.64±3.47%), and M7 (53.48±1.56%). GC-MS showed that the suspected compound which had inhibiting α-glucosidase in methanol fraction were 9-Octadecenoic acid, 1-Heptadecanecarboxylic acid,9,12-Octadecadienoic acid (Z, Z), and Octadecanoic acid methyl ester.