Novi Luthfiyana
Unknown Affiliation

Published : 3 Documents
Articles

Found 3 Documents
Search

PENGARUH LAMA PERENDAMAN FILTRAT LABU SIAM (Sechium edule Jacq. Swartz) TERHADAP REDUKSI KADAR UREA PADA IKAN PARI (Trygon sephen)

Jurnal Pengolahan dan Bioteknologi Hasil Perikanan Vol 2, No 3 (2013) : Jurnal Pengolahan dan Bioteknologi Hasil Perikanan
Publisher : Jurnal Pengolahan dan Bioteknologi Hasil Perikanan

Show Abstract | Original Source | Check in Google Scholar

Abstract

Ikan pari memiliki kadar urea tinggi sekitar 2,5%. Kadar urea yang tinggi menimbulkan aroma tidak sedap karena urea terurai menjadi amonia. Pengurangan kadar urea dapat menggunakan labu siam yang mengandung senyawa saponin. Penelitian ini bertujuan mengetahui pengaruh lama perendaman sampel ikan pari  dalam filtrat labu siam terhadap kadar urea, TMA, protein, pH dan organoleptik serta menetukan waktu efektif penurunan kadar urea pada ikan pari. Metode yang digunakan exsperimental laboratories. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL). Hasil penelitian menunjukan perendaman (1, 2, dan 3 jam) memberikan pengaruh yang sangat nyata (P<0,01) terhadap kadar urea, kadar TMA, serta kadar protein (P<0,01). Sedangkan nilai pH tidak berbeda nyata (P>0,05). Hasil uji organoleptik menunjukan perbedaan sangat nyata (P<0,01). Berdasarkan hasil penelitian lama perendaman daging ikan pari dengan filtrat labu siam (2:1) mempunyai dampak positif terhadap penurunan kadar urea. Waktu efektif perendaman selama 1 jam. Terjadi penurunan sangat nyata terhadap kadar urea, TMA, protein dan uji organoleptik namun tidak memeberi pengaruh nyata pada nilai pH.

Ratio of Seaweed Porridge Eucheuma cottonii and Sargassum sp. as a Sunscreen Cream Formula

Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19, No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (742.11 KB)

Abstract

AbstractThe use of sunscreen is highly recommended to protect the health of the skin from ultraviolet radiation.The aim of this study were to get the best ratio sunscreen preparation of porridge E. cottonii and Sargassumsp. through the total test microbes, antioxidants and SPF value, get a stable cream preparations physicallythrough sensory test, pH, consistency, Cycling test and centrifugal test. The main materials used were E.cottonii, Sargassum sp. and raw materials stocks cream. This study used a completely randomized design(CRD), which consisted of four treatments with two replications.The results showed that the best ratio ofsunscreen cream was cream with the addition of E. cottonii and Sargassum (1:1). The result obtained wasthe absence of microbs at creams and porridge E. cottonii and Sargassum sp. The antioxidant activity of E.cottonii porridge 127.23 ± 2.77μg/mL, Sargassum sp. 119.66 ± 0.25 μg/mL, and cream 83.4 ± 0.03 μg/mL.Cream SPF value was 7.03 ± 0.01. Consumer acceptance of the products through sensory test ranged fromnormal to like. Sunscreen creams had good physical stability and the cream has a shelf life preparation oneyear.

Characteristics of Peel Off Gel Mask From Seaweed (Eucheuma cottonii) Porridge

Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22, No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (784.316 KB)

Abstract

The aim of this study was to determine the best concentration of E. cottonii seaweed porridge in the formulation of peel off gel masks. The main materials used in this study were E. cottonii and other basic substances of peel off gel mask. The analytical methods used were the total microbial and antioxidant test on the E. cottonii slurry preparation. Mask preparations were analyzed for physical stability, pH, duration of preparation, drying, viscosity and homogeneity. The experimental design used was a Completely Randomized with four treatments by adding E.cottonii porridge 0%, 10%, 15% and 20% respectively  with two replications.The results showed that the best peel off gel mask was formulation with the addition 20% of E.cottonii. Microbes were not found in E. cottonii porridge. The antioxidant activity of E. cottonii porridge had IC50 value of 137.35±0.35 μg / mL. Consumer acceptance of products through sensory testing in the category of likes. The peel off gel mask has good physical stability, proven by no changes in color, odor as well as  gel texture. The pH value of the preparation of peel off gel mask is  in line with  SNI and pH balance of normal human skin. The best viscosity value of peel off gel mask is 14,003 cps. The time needed for the mask to dry for an average of 25 minutes and homogeneity is characterized by the absence of secondary particle aggregation.