Agoes Mardiono Jacoeb
Departemen Teknologi Hasil Perairan Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor. Jalan Lingkar Akademik, Kampus IPB Dramaga-Bogor 16680 Telepon +622518622915

Published : 46 Documents
Articles

KARAKTERISASI NANO KITOSAN CANGKANG UDANG VANNAMEI (Litopenaeus vannamei) DENGAN METODE GELASI IONIK Suptijah, Pipih; Jacoeb, Agoes Mardiono; Rachmania, Desie
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14, No 2 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

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Abstract

Shrimp shells have a potential as raw materials for manufacturing of nanochitosan. The purposes of this study to obtain the highest yield of chitosan treated by HCl immersion time, determine the best ionic gelation process with various treatments sizing, to determine the characteristics of  nanoparticles e.g morphology, efficiency, and size of nanoparticles, analyze the characteristics of chitosan particles carried by the ionic gelation method using Fourier Transform InfraRed (FTIR) and Scanning Electron Microscopy (SEM), determine a simple method for making chitosan, that be applied easily in the laboratory. The highest yield of chitosan from shrimp shell obtained by treatment with 1 N HCl soaking time for 72 hours. Magnetic stirrer treatment could obtain high yield of nano chitosan with particle size 400-450 nm. Magnetic Stirrer could distribute the particle size homogeneously and stable than using of ultrasonic and high speed homogenizer. Degree of deacetylation of chitosan nanoparticles was 99%. Keyword: chitosan nano, FTIR, ionic gelation, SEM, white shrimp shells
ANATOMI, KOMPONEN BIOAKTIF DAN AKTIVITAS ANTIOKSIDAN DAUN MANGROVE API-API (Avicennia Marina) Jacoeb, Agoes Mardiono; Purwaningsih, Sri; ., Rinto
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14, No 2 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

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Abstract

The study about chemical and physical characteristics, bioactive compounds and  antioxidant activity of mangrove api-api (Avicennia marina) leaf have been done.  The structure of leaf tissues was analyzed with microscopic method, chemical compositions were determined by proximate analysis, antioxidant activity was determined by DPPH method, while bioactive compounds were determined by phytochemical assay. The microscopic analysis shown that api-api’s leaf have common feature dicotyl leaves structure, but it has a unique additional structure, that was salt extruding gland.  The result of proximate analysis showed that api-api’s leaf was high in crude fiber (4.12%) and carbohydrate (23.00%).  Ethyl acetate extract of api-api’s leaf showed higher antioxidant activity than hexane and methanol extracts, with IC value is 182.33 ppm.  The ethyl acetate extract in concentration 300 ppm had higher ability to inhibite autooxidation that occurred in oil/water emulsion.  Flavonoid, steroid dan reduction sugar were detected in api-api leaf extract.Keywords: antioxidant activity, Avicennia marina, DPPH, flavonoid, salt extruding gland.
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
PEMANFAATAN KUNYIT (Curcuma domestica Val) DAN JERUK NIPIS (Citrus aurantifolia Swingle) DALAM PEMBUATAN ABON IKAN LEMURU Poernomo, Djoko; Jacoeb, Agoes Mardiono; Utami, Uut Tri; Nugraha, Roni
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

The research objectives were determine the concentration of lime and soaking time that could reduce the smell of sardine, the concentration of curcumin that could prevent the oxidation of fish, and the effect of curcumin on chemical and microbiology characteristic of sardine abon during 30 days storage. Sardine was soaked in lime solution with concentration from 5 to 20% (v/v) for 10, 20, and 30 minutes. After the best concentration of lime was found, the experiment was continued to determine the optimum concentration of curcumin in maintained he chemical and microbiology characteristic of sardine abon by adding the fish with curcumin from 1% to 5% (w/w). The abon was stored for 30 days andevery 10 days the sensory test, proximate analysis, analysis of water activity (aw), TPC and TBA were carried out. Sensory test showed that the addition of lime until 15% could increase the result, however, the sensory test result depleted when 20% of lime was used. The period of immersion also gave positive correlation with sensory test. The preliminary experiment also showed that the addition of curcumin increased the value of sensory test with 1 and 2% of curcumin gave better result compared with 3, 4 and 5% curcumin. During 30 days storage period, the value of sensory parameters and proximate properties were decrease, meanwhile, the water activity, TPC and TBA were rised. In conclusion, up to 30-day storage period, teh quality of fish abon was decrease,d but still could be accepted by the panelists. Immersion of fish abon on 15% of lime for 30 minutes and addition of 2% curcumin gave better quality of fish abon compared with others treatmen with value of water content 10.71%, ash4.16%, fat 26.82%, protein 30.51%, carbohydrate 27.80%, aw 0.51, TPC 2.45 colonies/ gram, and TBA 1.76mg/kg. The addition of curcumin fish abon did not significantly influence the appearance, water content, ash, fat, and carbohydrates, however the color, aroma, texture, flavor, protein content, water activity (aw), value TBA, and TPC significantly influenced.Keywords: curcumin, fish abon, lime, sencory parameters
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.
PENGARUH CAHAYA TERHADAP AKTIVITAS METABOLISME IKAN LELE DUMBO (CLARIAS GARIEPINUS) PADA SIMULASI TRANSPORTASI SISTEM TERTUTUP Suwandi, Ruddy; Jacoeb, Agoes Mardiono; Muhammad, Vickar
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14, No 2 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

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Abstract

Consumer demand for commodities is growing, especially for the type of fish that have high economis value, one of which is dumbo catfish (Clarias gariepinus). Handling of the transport system is needed to keep fish alive  until the destination. The purpose of this research was to study the effect of light intensity on simulated fish either at rest or moving. The study was conducted with simulation of a closed system transportation for six hours and measuring the water quality each hour. The treatment used were a light simulation, dark simulation, non-simulated light, and dark non-simulation. DO values decrese from 5,0175 ppm to 2,3812 ppm after 6 hours transportation. Water temperature during research at  27,8-29,4˚C. PH values in the study range from 7,2 to 6,3 ppm. The values of carbondioxide increased during transportation. The highest concentration of ammonia presented after six hours in all treatment.The best treatment of this study was  non-simulated light.Keywords : Catfish (Clarias gariepinus), closed system transport, water quality
PEMBUATAN EDIBLE FILM DARI PATI BUAH LINDUR DENGAN PENAMBAHAN GLISEROL DAN KARAGINAN jacoeb, agoes mardiono; Nugraha, Roni -; dia utari, siluh putu sri
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17, No 1 (2014): JURNAL PENGOLAHAN HASIL PERIKANAN INDONESIA
Publisher : Departement of Aquatic Product Technology

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Abstract

Buah lindur (Bruguiera gymnorrhiza) mengandung karbohidrat yang tinggi dan belum dimanfaatkan secara optimal. Penelitian ini bertujuan untuk menentukan formulasi edible film dari buah lindur dan mengkarakterisasi produk yang dihasilkannya. Edible film dibuat dengan menambahkan tepung pati buah lindur sebesar 4%; perlakuan gliserol 1% dan 1,5%; dan konsentrasi karaginan 2%, 2,5% dan 3%. Nilai ketebalan edible film yang dihasilkan dari keenam formula berkisar 0,13-0,20 mm sedangkan nilai kuat tarik berkisar 132,88-168,33 kgf/cm2. Nilai persen pemanjangan berkisar 177,7-181,21% dan nilai laju transmisi uap air berkisar 231,23-298,82 g/m2/24 jam. Pati buah lindur sangat potensial untuk dijadikan edible film.Kata kunci: Bruguiera gymnorrhiza, edible film, kuat tarik, pati, persen pemanjangan
PROFIL ASAM LEMAK DAN ASAM AMINO GONAD BULU BABI afifudin, isna kurniati; Suseno, Sugeng Heri; Jacoeb, Agoes Mardiono
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17, No 1 (2014): JURNAL PENGOLAHAN HASIL PERIKANAN INDONESIA
Publisher : Departement of Aquatic Product Technology

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Abstract

Bulu babi merupakan salah satu sumber daya hayati dengan tingkat keanekaragaman jenis yang tinggi di Indonesia. Tujuan penelitian ini adalah menentukan komposisi kimia (kadar air, abu, lemak, protein, karbohidrat), profil asam lemak dan asam amino pada gonad bulu babi Diadema setosum, Echinothrix calamaris dan Echinothrix diadema. Profil asam lemak ditentukan dengan gas kromatografi dan asam amino dengan HPLC. Hasil penelitian menunjukkan bahwa gonad bulu babi D. setosum, E. calamaris dan E. diadema mengandung asam lemak total masing-masing yaitu 60,37%, 58,35% dan 58,55%. Kandungan asam lemak tertinggi yaitu asam palmitat sebesar 18,44% pada gonad D. setosum, 16,65% pada gonad E. diadema dan 16,55% pada gonad E. calamaris. Tiga jenis gonad bulu babi ini mengandung asam lemak tak jenuh omega-3 sebesar (3,16-3,99)%, omega-6 (9,21-13,88)%, omega-9 (3,95-5,01)%, EPA (2,3-2,89)% dan DHA (0,38-0,73)%. Asam amino yang terkandung di dalam gonad bulu babi ini yaitu 15 jenis yang terdiri atas 8 jenis asam amino esensial dan 7 jenis asam amino non-esensial. Kandungan asam amino total pada D.setosum, E. calamaris dan E. diadema adalah 13,41%, 10,49% dan 10,72%.Kata kunci: Diadema setosum, Echinothrix calamaris, Echinothrix diadema, proksimat.
KOMPOSISI KIMIA KERANG PISAU (Solens spp.) DARI PANTAI KEJAWANAN, CIREBON, JAWA BARAT Hasil Perikanan, Nurjanah; Jacoeb, Agoes Mardiono; Fetrisia, Rianda Gita
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 16, No 1 (2013): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

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Abstract

Kerang pisau (Solen sp.) merupakan salah satu hasil perairan yang bergizi namun informasinya masihsedikit di Indonesia. Tujuan dari penelitian ini adalah menentukan komposisi kimia, asam lemak, kolesterol,mineral dan logam berat pada kerang pisau. Kerang pisau pada penelitian ini berasal dari Pantai Kejawanan,Cirebon, Jawa Barat. Analisis proksimat daging dan jeroan kerang pisau antara lain masing-masing kadar airsebesar 78,59% dan 75,49%, abu 1,53% dan 2,56%, protein 14,48% dan 15,21%, lemak 1,72% dan 1,95%, dankarbohidrat (dihitung by diff erence) sebesar 3,68% dan 4,79%. Kandungan asam lemak kerang pisau terdiriatas asam lemak jenuh dengan kandungan tertinggi yaitu palmitat dan stearat, kandungan asam lemak tidakjenuh tunggal yang tertinggi terdiri atas palmitoleat dan oleat, sedangkan asam lemak tidak jenuh majemuktertinggi yaitu EPA dan DHA. Kolesterol pada daging kerang pisau yaitu 36,16 mg/100 gram, sedangkankolesterol pada jeroannya adalah sebesar 139,43 mg/100 gram. Kandungan mineral makro pada kerangpisau adalah natrium (yang terbesar), diikuti kalium, fosfor, magnesium dan kalsium. Kandungan mineralmikro pada kerang pisau adalah besi (yang terbesar) dan seng. Hasil analisis logam berat menunjukkanbahwa kandungan logam berat kerang pisau berada di bawah ambang batas maksimum yang diperbolehkan.
KOMPOSISI KIMIA, KOMPONEN BIOAKTIF DAN AKTIVITAS ANTIOKSIDAN BUAH LINDUR (Bruguiera gymnorrhiza) Jacoeb, Agoes Mardiono; Suptijah, Pipih; mawardi, Zahidah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 16, No 1 (2013): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

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Abstract

Tanaman lindur (Bruguiera gymnorrhiza) merupakan salah satu tumbuhan mangrove yang biasadimanfaatkan sebagai makanan dan obat tradisional, namun masih belum cukup informasi sebagaisumber antioksidan. Tujuan penelitian ini adalah menentukan komposisi kimia, komponen bioaktif,aktivitas antioksidan, dan kemampuan ekstrak buah lindur dalam menghambat pembentukan bilanganperoksida. Ekstraksi yang digunakan adalah ekstraksi bertingkat dengan tiga jenis pelarut yang memilikitingkat kepolaran berbeda, yaitu n-heksana, etil asetat, dan metanol. Penentuan aktivitas antioksidandilakukan dengan menggunakan metode 1,1-diphenyl-2-picrylhidrazyl (DPPH). Buah lindur memilikikadar air 62,92%, kadar abu 1,29%, kadar lemak 0,79%, kadar protein 2,11% dan kadar karbohidrat32,91%. Hasil ekstraksi menunjukkan bahwa rendemen ekstrak kasar tertinggi dihasilkan oleh ekstraksidengan metanol, diikuti ekstraksi dengan etil asetat, dan n-heksana. Ekstrak metanol memiliki aktivitasantioksidan sangat kuat dengan nilai IC50 sebesar 9,42 ppm. Ekstrak etil asetat dan n-heksana memilikiaktivitas antioksidan sangat lemah dengan nilai IC50 sebesar 443,61 ppm dan 2256,13 ppm. Uji fi tokimiamenunjukkan bahwa ekstrak yang memiliki aktivitas antioksidan terbaik mengandung steroid, fl avonoid,dan tanin. Konsentrasi ekstrak yang memiliki daya hambat terbaik terhadap pembentukan peroksidapada emulsi minyak adalah pada konsentrasi 250 ppm dengan bilangan peroksida sebesar 0,21 Meq/kg.