Ruddy - Suwandi
Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor, Kampus IPB Darmaga, Jalan Agatis, Bogor 16680 Jawa Barat. Telepon (0251) 8622909-8622906, Faks. (0251) 8622907

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PROPORSI BAGIAN TUBUH DAN KADAR PROKSIMAT IKAN GABUS PADA BERBAGAI UKURAN Suwandi, Ruddy -; nurjanah, - -; winem, margaretha -
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

Ikan gabus (Channa striata) merupakan jenis ikan air tawar yang sudah banyak dikenal oleh masyarakat Indonesia. Ikan gabus hidup di muara sungai, danau, rawa, dan dapat pula hidup di air kotor dengan kadar oksigen rendah. Ikan gabus belum banyak dibudidayakan secara luas dan belum banyak dimanfaatkan sebagai produk olahan ikan. Informasi mengenai proporsi tubuh ikan gabus masih kurang dan belum banyak dikaji. Penelitian ini bertujuan untuk menentukan proporsi bagian-bagian tubuh ikan dan komposisi kimia daging ikan gabus pada berbagai ukuran (0,5 kg; 1 kg; dan 2 kg) dan jenis kelamin. Prosedur yang dilakukan pada penelitian ini yaitu pengukuran proporsi tubuh ikan dan analisis proksimat. Ikan gabus betina memiliki rendemen daging yang lebih tinggi dibanding ikan gabus jantan. Rendemen terbesar terdapat pada daging dengan bobot tubuh ikan 2 kg. Kadar air dan kadar abu tertinggi terdapat pada ikan gabus jantan 0,5 kg yaitu 80,41% dan 1,47%. Kadar protein tertinggi yaitu 20,14% terdapat pada ikan gabus betina 1 kg. Kadar lemak tertinggi terdapat pada ikan gabus jantan 2 kg yaitu sebesar 1,69%. Kadar karbohidrat tertinggi terdapat pada ikan gabus betina 2 kg yaitu 2,71%.Kata kunci: ikan gabus, proksimat, proporsi tubuh
APLIKASI EKSTRAK DAUN JAMBU Psidium guajava var. pomifera PADA PROSES TRANSPORTASI IKAN NILA (Oreochromis niloticus) Suwandi, Ruddy -; Nugraha, Roni -; Zulfamy, Kristian Edo
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 16, No 1 (2013): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (246.282 KB)

Abstract

Pemanfaatan ekstrak daun jambu Psidium guajava var. pomifera untuk menurunkan ekskresi metabolit ikannila (Oreochromis niloticus) dipelajari pada penelitian ini. Ekstrak daun dengan konsentrasi 0%; 0,25%; 0,50%;dan 0,75% (v/v) ditambahkan ke dalam media transportasi ikan nila. Parameter kualitas air dievaluasi setiap30 menit selama 2 jam simulasi transportasi. Kadar glukosa darah ikan dihitung sebelum dan setelah simulasi.Penambahan ekstrak daun jambu mampu menurunkan ekskresi metabolit yang ditandai dengan rendahnyakandungan karbondioksida dan amonia pada media transportasi. Kadar glukosa ikan yang ditransportasikandalam media yang mengandung 0,25 dan 0,5% ekstrak daun jambu lebih tinggi dibandingkan kontrol (0%),namun kadar glukosa ikan pada media 0,75% lebih rendah dibandingkan kontrol. Konsentrasi terbaik untukaplikasi transportasi ikan nila adalah konsentrasi 0,25%. Pada dosis tersebut dapat mereduksi tingkat metabolitikan dan tidak mengakibatkan stres yang dominan dengan sedikit perubahan kadar glukosa darah yang relatifrendah serta dapat mempertahankan kondisi media angkut lebih baik dibandingkan dengan kontrol danperlakuan lainnya.Kata kunci: antimetabolit, kualitas air, Oreochromis niloticus, Psidium guajava var. pomifera, transportasi
Identification on Histamine Content and Histamin-Forming Bacteria of Boiled Badeng Slender Tuna Fatuni, Yuliana Syalviana; Suwandi, Ruddy -; Jacoeb, Agoes Mardiono
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17, No 2 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

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Abstract

Pindang is a semi-dried product which relatively short lasting products. Due to the rapid formation of histamine and bacterial enzyme activities contained in the fish, it is necessary to study and identify the histamine levels either on fresh tuna or in its pindang. This study aims to analyze histamine and histamine-forming bacteria in processed pindang tuna (A. rochei). Fresh tuna (A. rochei) was obtained from TPI Cisolok Palabuhanratu. The fish was processed according to pindang badeng method (20% salt added, boiled for 8 hours). The product then stored at room temperature and observed for 0,8,16,24 and 32 hours. Analysis were conducted through chemical (histamine and TVB) and microbiological test (TPC, identification of bacteria, histamine levels in bacteria). The results showed that the stored pindang for 32 hours can reactivate the production of histamine and increase their levels significantly. This is consistent with the increase on the value of TVB and TPC in pindang products. Six types of histamine-forming bacteria found on pindang tuna that are P. vulgaris, H. alvei, M. Morganii, E. aerogenes, K. oxytoca, K. pneumoniae. Activity test results showed that K. pneumoniae and H. alvei form the highest and the lowest levels of histamine formation respectively.Keywords: Histamine, bacterial, boiled tuna (Auxis rochei)
Quality Changes of Light Flesh Tuna at Water of Tomini Bay, Gorontalo Province Nento, Wila Rumina; Nurhayati, Tati -; Suwandi, Ruddy -
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17, No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

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Abstract

Tuna is one of the mainstay fisheries commodities that involve many of the ordinary fishermen. The handling usually still not follows the principles of good handling that causing the poor quality as the result.The aims of this research were to analyze and to determine the quality of tuna meat (the abdominal wall, dorsal fin, and caudal fin). Raw material yellowfin tuna meat prepared for the light, the meat section of the abdominal wall, dorsal fin, and caudal fin. The result of organoleptic analysis showed that the tuna meat was above the minimum value for the criteria of fresh fish. The result of TVB analysis showed that the meat on the caudal fin had the highest value and significantly different with the other, but still exist on the safe limits and on the fresh category. For the result of analysis in histamine, it shown that at the fourth hour the meat at the dorsal fin had the histamine content which were above the minimum that have been recommended. For the result of analysis in peroxide number, it shown that the tuna meat did not sustain the fat damage until the fourth hour after the catching process. And for the result of analysis in TPC, it showed that at the fourth hour the tuna meat on the pectoral fin had the highest number of total colony and significantly different with the other.Keywords: handling, histamine, light flesh, microbiology, yellowfin
Identification on Histamine Content and Histamin-Forming Bacteria of Boiled Badeng Slender Tuna Fatuni, Yuliana Syalviana; Suwandi, Ruddy -; Jacoeb, Agoes Mardiono
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17, No 2 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v17i2.8698

Abstract

Pindang is a semi-dried product which relatively short lasting products. Due to the rapid formation of histamine and bacterial enzyme activities contained in the fish, it is necessary to study and identify the histamine levels either on fresh tuna or in its pindang. This study aims to analyze histamine and histamine-forming bacteria in processed pindang tuna (A. rochei). Fresh tuna (A. rochei) was obtained from TPI Cisolok Palabuhanratu. The fish was processed according to pindang badeng method (20% salt added, boiled for 8 hours). The product then stored at room temperature and observed for 0,8,16,24 and 32 hours. Analysis were conducted through chemical (histamine and TVB) and microbiological test (TPC, identification of bacteria, histamine levels in bacteria). The results showed that the stored pindang for 32 hours can reactivate the production of histamine and increase their levels significantly. This is consistent with the increase on the value of TVB and TPC in pindang products. Six types of histamine-forming bacteria found on pindang tuna that are P. vulgaris, H. alvei, M. Morganii, E. aerogenes, K. oxytoca, K. pneumoniae. Activity test results showed that K. pneumoniae and H. alvei form the highest and the lowest levels of histamine formation respectively.Keywords: Histamine, bacterial, boiled tuna (Auxis rochei)
APLIKASI EKSTRAK DAUN JAMBU Psidium guajava var. pomifera PADA PROSES TRANSPORTASI IKAN NILA (Oreochromis niloticus) Suwandi, Ruddy -; Nugraha, Roni -; Zulfamy, Kristian Edo
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 16, No 1 (2013): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (246.282 KB) | DOI: 10.17844/jphpi.v16i1.8107

Abstract

Pemanfaatan ekstrak daun jambu Psidium guajava var. pomifera untuk menurunkan ekskresi metabolit ikannila (Oreochromis niloticus) dipelajari pada penelitian ini. Ekstrak daun dengan konsentrasi 0%; 0,25%; 0,50%;dan 0,75% (v/v) ditambahkan ke dalam media transportasi ikan nila. Parameter kualitas air dievaluasi setiap30 menit selama 2 jam simulasi transportasi. Kadar glukosa darah ikan dihitung sebelum dan setelah simulasi.Penambahan ekstrak daun jambu mampu menurunkan ekskresi metabolit yang ditandai dengan rendahnyakandungan karbondioksida dan amonia pada media transportasi. Kadar glukosa ikan yang ditransportasikandalam media yang mengandung 0,25 dan 0,5% ekstrak daun jambu lebih tinggi dibandingkan kontrol (0%),namun kadar glukosa ikan pada media 0,75% lebih rendah dibandingkan kontrol. Konsentrasi terbaik untukaplikasi transportasi ikan nila adalah konsentrasi 0,25%. Pada dosis tersebut dapat mereduksi tingkat metabolitikan dan tidak mengakibatkan stres yang dominan dengan sedikit perubahan kadar glukosa darah yang relatifrendah serta dapat mempertahankan kondisi media angkut lebih baik dibandingkan dengan kontrol danperlakuan lainnya.Kata kunci: antimetabolit, kualitas air, Oreochromis niloticus, Psidium guajava var. pomifera, transportasi
PROPORSI BAGIAN TUBUH DAN KADAR PROKSIMAT IKAN GABUS PADA BERBAGAI UKURAN Suwandi, Ruddy -; nurjanah, - -; winem, margaretha -
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17, No 1 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v17i1.8134

Abstract

Ikan gabus (Channa striata) merupakan jenis ikan air tawar yang sudah banyak dikenal oleh masyarakat Indonesia. Ikan gabus hidup di muara sungai, danau, rawa, dan dapat pula hidup di air kotor dengan kadar oksigen rendah. Ikan gabus belum banyak dibudidayakan secara luas dan belum banyak dimanfaatkan sebagai produk olahan ikan. Informasi mengenai proporsi tubuh ikan gabus masih kurang dan belum banyak dikaji. Penelitian ini bertujuan untuk menentukan proporsi bagian-bagian tubuh ikan dan komposisi kimia daging ikan gabus pada berbagai ukuran (0,5 kg; 1 kg; dan 2 kg) dan jenis kelamin. Prosedur yang dilakukan pada penelitian ini yaitu pengukuran proporsi tubuh ikan dan analisis proksimat. Ikan gabus betina memiliki rendemen daging yang lebih tinggi dibanding ikan gabus jantan. Rendemen terbesar terdapat pada daging dengan bobot tubuh ikan 2 kg. Kadar air dan kadar abu tertinggi terdapat pada ikan gabus jantan 0,5 kg yaitu 80,41% dan 1,47%. Kadar protein tertinggi yaitu 20,14% terdapat pada ikan gabus betina 1 kg. Kadar lemak tertinggi terdapat pada ikan gabus jantan 2 kg yaitu sebesar 1,69%. Kadar karbohidrat tertinggi terdapat pada ikan gabus betina 2 kg yaitu 2,71%.Kata kunci: ikan gabus, proksimat, proporsi tubuh
Quality Changes of Light Flesh Tuna at Water of Tomini Bay, Gorontalo Province Nento, Wila Rumina; Nurhayati, Tati -; Suwandi, Ruddy -
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17, No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v17i3.8911

Abstract

Tuna is one of the mainstay fisheries commodities that involve many of the ordinary fishermen. The handling usually still not follows the principles of good handling that causing the poor quality as the result.The aims of this research were to analyze and to determine the quality of tuna meat (the abdominal wall, dorsal fin, and caudal fin). Raw material yellowfin tuna meat prepared for the light, the meat section of the abdominal wall, dorsal fin, and caudal fin. The result of organoleptic analysis showed that the tuna meat was above the minimum value for the criteria of fresh fish. The result of TVB analysis showed that the meat on the caudal fin had the highest value and significantly different with the other, but still exist on the safe limits and on the fresh category. For the result of analysis in histamine, it shown that at the fourth hour the meat at the dorsal fin had the histamine content which were above the minimum that have been recommended. For the result of analysis in peroxide number, it shown that the tuna meat did not sustain the fat damage until the fourth hour after the catching process. And for the result of analysis in TPC, it showed that at the fourth hour the tuna meat on the pectoral fin had the highest number of total colony and significantly different with the other.Keywords: handling, histamine, light flesh, microbiology, yellowfin