Jurnal Pengolahan Hasil Perikanan Indonesia
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Pengaruh waktu pemanasan dan pengasaman terhadap kadar albumin ekstrak ikan gabus : The effect of long heating and aciditing time on albumin levels in snakehead fish extract
No full textSnakehead fish, specifically the Channa striata species, are known to have an abundance of albumin. However, there is limited information available regarding alterations in the properties of snakehead fish extracts that have undergone high heat and acid treatment. This presents a compelling research area for further exploration and study. The aim of this study was to determine the optimal portion of the fish and to examine the effect of heating and acidification time on albumin concentration in snakehead fish. The method employed in this study involved heating samples at 70 °C for 0, 15, and 30 min and subjecting them to acidification at pH 1, 4, and 7. The extraction process was conducted using centrifugation at a speed of 6,000 rpm for 60 minutes, followed by absorbance measurement at a wavelength of 280 nm using a UV-Vis spectrophotometer to evaluate the properties of protein extracts.The relationship between albumin levels and protein levels is one of direct proportionality.According to recent studies, snakehead fish extract is a safe and effective topical treatment for skin conditions, with a pH level ranging from 4.5 to 6.5. Furthermore, snakehead meat is a rich source of albumin, containing approximately 22.4 mg of protein per 100 g. The absorbance exhibited a more substantial rise at a temperature of 70oC over a 15-minute period and in a highly acidic environment (pH 1.0). Snakehead fish protein extract is less stable and more susceptible to denaturation than standard bovine serum albumin (BSA).Ikan gabus (Channa striata) kaya akan kandungan albumin. Terbatasnya informasi perubahan karakteristik ekstrak ikan gabus yang diberikan perlakuan panas dan asam yang tinggi menjadi penelitian yang menarik untuk dikaji lebih dalam. Tujuan penelitian ini untuk menentukan bagian ikan terbaik dan efek waktu pemanasan dan pengasaman terhadap kadar albumin pada ikan gabus. Pemanasan pada suhu 70oC selama 0, 15, dan 30 menit serta pengasaman pH 1, 4, dan 7. Metode yang digunakan pada penelitian ini adalah ekstraksi menggunakan kecepatan sentrifugasi 6.000 rpm selama 60 menit dan peneraan absorbansi menggunakan spektrofotometer UV-Vis pada panjang gelombang 280nm guna mengevaluasi karakteristik ekstrak protein. Hasil kadar albumin berbanding lurus dengan kadar protein. Kadar keasaman ekstrak ikan gabus aman untuk penggunaan topikal kulit, dengan pH 4,5–6,5. Daging gabus merupakan bagian terbaik sumber albumin dengan kadar 22.4±0.056 mg/100 g. Peningkatan absorbansi lebih tinggi terjadi pada bagian daging di suhu 70oC selama 15 menit dan dalam lingkungan asam kuat (pH 1,0). Protein ekstrak ikan gabus lebih rentan terhadap denaturasi dibandingkan dengan bovine serum albumin (BSA) standar
Potensi ulvan dari Ulva lactuca sebagai sumber antioksidan: Potential of ulvan from Ulva lactuca as an antioxidant source
No full textDinding sel Ulva lactuca menghasilkan ulvan yang merupakan hidrokoloid bersulfat dan berpotensi sebagai antioksidan. Penelitian ini bertujuan untuk menentukan pengaruh lama pemanasan dalam autoklaf (15 dan 20 menit; 121℃) terhadap rendemen, kadar gula dan sulfat, serta aktivitas antioksidan ulvan. Rendemen ulvan, kandungan gula dan sulfat diukur masing-masing dengan metode gravimetri dan spektrofotometri. Ekstrak kering oven diuji gugus fungsi dan antioksidannya menggunakan FTIR dan metode DPPH. Ulvan hanya bisa dihasilkan melalui ekstraksi pada suhu 121℃ waktu 15 menit. Ekstrak kering ulvan memberikan rendemen 1,98%, kandungan gula total 46,06±0,16% dan kadar sulfat 21,53±1,16%. Spektrum FTIR menunjukkan adanya bilangan gelombang 850 dan 790 cm-1 yang merupakan ciri ulvan. Uji DPPH menghasilkan IC50 sebesar 469 ppm, yang tergolong sebagai antioksidan lemah. Ulva lactuca is a type of marine macroalga that produces a sulfated hydrocolloid known as ulvan, which has been identified as a potent antioxidant. This finding suggests that the U. lactuca cell wall has potential applications in the development of antioxidant-rich products. This study aimed to investigate the influence of heating time in an autoclave (15 and 20 min at 121 °C) on the yield, sugar and sulfate contents, and antioxidant activity of ulvan. The yield of ulvan, as well as the sugar and sulfate contents, were determined using graphimetric and spectrophotometric techniques, respectively, and the functional groups and antioxidants of the dried extract were analyzed using Fourier Transform Infrared Spectroscopy (FTIR) and the 1,1-Diphenyl-2-picrylhydrazyl (DPPH) method, respectively. The analysis was conducted on the oven-dried samples. Ulvan can be obtained by extracting it at a temperature of 121 °C for 15 min; ulvan extraction yielded a percentage of 1.98, with a total sugar content of 46.06±0.16% and a sulfate content of 21.53±1.16%. Infrared spectroscopy revealed the presence of wavenumbers 850 and 790 cm-1, which are indicative of the presence of ulvans. DPPH assay yielded an IC50 value of 469 ppm, which was categorized as a relatively weak antioxidant
Aktivitas antioksidan dan total fenol rumput laut Sargassum sp. dari Perairan Simeulue Aceh : Total Phenolic Content and Antioxidant Activity of Seaweed Sargassum in Simeulue Water, Aceh
No full textSargassum sp merupakan jenis rumput laut yang tumbuh subur secara alami di perairan Indonesia, termasuk di Perairan Simeulue, Provinsi Aceh. Sargassum sp. mengandung berbagai senyawa bioaktif yaitu fenol yang berpotensi sebagai antioksidan. Sargassum sp. di Perairan Simeulue belum dimanfaatkan oleh masyarakat setempat dan belum ada laporan ilmiah tentang total fenol dan aktivitas antioksidan dari rumput laut tersebut. Tujuan penelitian ini menentukan aktivitas antioksidan dan total fenol Sargassum sp yang terdapat di Perairan Simeulue. Metode penelitian meliputi pengambilan sampel rumput laut, preparasi dan ekstraksi sampel rumput laut, uji fitokimia, analisis total fenol dan analisis aktivitas antioksidan rumput laut. Analisis data menggunakan analisis regresi linear untuk melihat hubungan total fenol dengan aktivitas antioksidan DPPH Sargassum. Hasil penelitian menunjukkan bahwa total fenol dan aktivitas antioksidan lima jenis rumput laut genus Sargassum (S. muticum, S. binderi, S. crassifolium, S. granuliferum, S. fluitans) di Perairan Simeulue menunjukkan nilai yang bervariasi. Total fenol 7,45-9,02 mg GAE/g dengan nilai tertinggi terdapat pada S. binderi dan nilai terendah pada S. fluitans. Aktivitas antioksidan 74,7-152,4 μg/mL dengan nilai tertinggi terdapat pada S. binderi, sedangkan nilai terendah terdapat pada S. fluitans. Hasil analisis korelasi (R2 = 0,9059) menunjukkan bahwa aktivitas antioksidan rumput laut genus Sargassum berhubungan erat dengan total fenol. Kelima spesies rumput laut Sargassum di Perairan Simeulue mempunyai aktivitas antioksidan yang kuat (74,7-152,4 μg/mL) sehingga berpotensi dikembangkan sebagai antioksidan.Sargassum sp. is a type of seaweed that proliferates naturally in the waters of Indonesia, such as those surrounding Simeulue in the Aceh Province. Sargassum comprises a range of bioactive compounds, including phenols, that exhibit antioxidant properties. The utilization of Sargassum sp. in the waters of Simeulue by the local community has not been documented, and there are no scientific reports available on the total phenol content and antioxidant activity of this particular seaweed. The primary objective of this study was to investigate the antioxidant properties and total phenol content of Sargassum sp., a seaweed species found in the water of Simeulue. The research methodology encompassed seaweed sampling, followed by the preparation and extraction of seaweed samples, phytochemical testing, and the determination of total phenol content and antioxidant activity of the seaweed samples. The analysis of the relationship between total phenol content and DPPH antioxidant activity of Sargassum was conducted using the linear regression technique. The study findings indicate that the levels of total phenols and antioxidant activity in the seaweed genus Sargassum (S. muticum, S. binderi, S. crassifolium, S. granuliferum, and S. fluitans) collected from Simeulue waters exhibited diverse results. Total phenolics in the sample ranged from 7.45-9.02 mg GAE/g, with the highest amount found in S. binderi and the lowest in S. fluitans. Similarly, antioxidant activity varied from 74.7-152.4 μg/mL, and the highest levels were observed in S. binderi, while the lowest were found in S. fluitans. Correlation analysis (R2 = 0.9059) indicated that the antioxidant activity of the seaweed genus Sargassum was strongly associated with the total phenol content. The findings of this research indicate that the five varieties of Sargassum seaweed present in the waters of Simeulue exhibit considerable antioxidant activity (74.7-152.4 μg/mL), suggesting their potential use as antioxidants
Karakteristik biskuit bayi dengan penambahan tepung jagung manis, tepung kacang merah, dan tepung ikan gabus : The characteristics of baby biscuits with the addition of sweet corn flour, red bean flour, and snakehead fish flour
No full textBiskuit bayi merupakan makanan pendamping air susu ibu (MPASI) yang dikonsumsi dengan penambahan air, susu, dan atau dikonsumsi langsung oleh bayi berusia >6 bulan. MPASI mengandung karbohidrat, protein, lemak, dan nutrisi lainnya. Upaya diversifikasi biskuit bayi dilakukan dengan memanfaatkan tepung jagung manis (TJM) yang mengandung karbohidrat dan vitamin A sebagai alternatif pengganti tepung terigu. Protein berkontribusi dalam pertumbuhan bayi, sehingga kecukupannya dalam MPASI perlu dipenuhi melalui penambahan tepung kacang merah (TKM) dan tepung ikan gabus (TIG). Penelitian ini bertujuan untuk menentukan formula terbaik penambahan TJM, TKM, dan TIG dalam pembuatan biskuit bayi berdasarkan parameter fisikokimia dan sensori. Biskuit bayi dihasilkan melalui penambahan tepung jagung manis, tepung kacang merah, dan tepung ikan gabus, yaitu F1 (kontrol), F2 (30:8:2), F3 (30:6:4), F4 (30:4:6), dan F5 (30:2:8). Parameter fisikokimia yang diamati meliputi analisis daya serap air, kelarutan, proksimat, kadar vitamin A, kalori, dan angka kecukupan gizi (AKG). Analisis sensori dilakukan untuk parameter warna, aroma, rasa, tekstur, dan overall. Hasil penelitian menunjukkan bahwa penurunan jumlah TKM dan peningkatan jumlah TIG menyebabkan peningkatan kadar air, abu, protein, dan vitamin A, serta penurunan daya serap air, kelarutan, kadar lemak, karbohidrat, dan kalori pada biskuit bayi. Biskuit bayi perlakuan F2 menunjukkan daya serap air 3,88±0,14 g/g, kelarutan 43,47±0,87%, nilai kalori 450,96 kkal, dan angka kecukupan gizi tertinggi 56,37% serta paling disukai panelis untuk semua parameter (warna, aroma, rasa, tekstur, dan overall).Baby biscuit, commonly referred to as weaning food (MPASI), is a type of dietary supplement that is typically consumed by babies aged >6 months, with the addition of water, milk, or directly.MPASI is a food product that comprises carbohydrates, proteins, fats, and other essential nutrients. The goal of diversifying baby biscuits is to provide healthier and more varied options for infants. Sweet corn flour (TJM), which is rich in carbohydrates and vitamin A, is used as an alternative to wheat flour to create more nutritious biscuits for babies. Protein is essential for the development of the baby, and it is crucial to ensure an adequate supply of protein in MPASI by incorporating red bean flour (TKM) and snakehead fish meal (TIG). The research objective of this study was to identify the optimal formula for incorporating TJM, TKM, and TIG into baby biscuits by examining their physicochemical and sensory characteristics.The creation of baby biscuits involved the addition of TJM, TKM, and TIG, resulting in six different formulations: F1 (control), F2 (30:8:2), F3 (30:6:4), F4 (30:4:6), and F5 (30:2:8). The following physicochemical parameters were analyzed: water absorption capacity, solubility, proximate analysis, vitamin A levels, caloric content, and calculation of dietary recommendations. The findings of the study on sensory analysis, which considered the parameters of color, aroma, taste, texture, and overall characteristics, demonstrated that reducing the amount of TKM and increasing the amount of TIG led to an increase in moisture content, ash content, protein content, and vitamin A content in baby biscuits. Conversely, it resulted in a decrease in the water absorption capacity, solubility, fat content, carbohydrate content, and calorie content. According to the results obtained through the use of F2 treatment on baby biscuits, these biscuits exhibited a water absorption capacity of 3.88 ± 0.14 g/g, a solubility of 43.47 ± 0.87%, a calorific value of 450.96 kcal, and a dietary recommendation of 56.37%, all of which were deemed to be the highest among the panelists for all parameters including color, aroma, taste, texture, and overall preference
Pemanfaatan kepala dan tulang ikan bawis (Siganus canaliculatus) pada pengolahan kerupuk: Utilization of head and bones in the processing of white-spotted spinefoot (Siganus canaliculatus) fish crackers
No full textKepala dan tulang ikan bawis (Siganus canaliculatus) merupakan hasil samping yang berpotensi dimanfaatkan sebagai bahan baku produk kerupuk. Penelitian ini bertujuan untuk menentukan pengaruh substitusi kepala dan tulang ikan bawis pada pengolahan kerupuk berdasarkan tingkat penerimaan konsumen dan karakteristik fisikokimianya. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan perlakuan persentase substitusi kepala dan tulang lumat (KTL) terhadap daging, yaitu 0, 10, 20, 30, 40, dan 50% dengan 3 kali ulangan. Tingkat penerimaan konsumen menggunakan uji hedonik dengan parameter warna, aroma, rasa, kerenyahan, dan keseluruhan, sedangkan karakteristik fisikokimia meliputi tingkat pengembangan, higroskopisitas, kadar air, kadar abu, kadar protein, dan kadar lemak. Hasil penelitian menunjukkan pemanfaatan kepala dan tulang ikan bawis 10-50% disukai konsumen dan tidak berbeda nyata dengan kontrol, kecuali parameter kerenyahan panelis menyukai kerupuk dengan substitusi kepala tulang lumat 10% dan 50%. Parameter fisikokimia tingkat higroskopisitas dan tingkat pengembangan kerupuk dengan substitusi kepala tulang lumat 10% menghasilkan nilai tertinggi. Substitusi kepala tulang lumat pada kerupuk ikan bawis tidak berpengaruh nyata terhadap kadar air namun mampu meningkatkan kandungan mineralnya. The skeletal components of the white-spotted spinfoot fish (Siganus canaliculatus), which are typically considered waste products, possess the potential to serve as raw materials for the production of crackers. The objective of this study was to investigate the effect of incorporating fish heads and bones into cracker processing with respect to consumer acceptance levels and the resulting physicochemical properties. This research project employed a completely randomized design (CRD) in which various percentages of head and crushed bone substituted for meat were tested, namely 0%, 10%, 20%, 30%, 40%, and 50%, with a total of three replications. The assessment of consumer acceptance employs hedonic tests to evaluate aspects, such as color, aroma, taste, crispness, and general characteristics. Physicochemical properties were examined using parameters such as swelling level, hygroscopicity, water content, ash content, protein content, and fat content. The findings indicated that consumers expressed a preference for the incorporation of 10-50% White-Spotted spine foot heads and bones, which was not significantly different from the control, with the exception of the crunchiness parameter. Panelists demonstrated a preference for crackers with 10% and 50% substitution of crushed bone heads.The physicochemical parameters, hygroscopicity, and expansion of crackers with 10% crushed bone head substitution yielded the most favorable results.The utilization of crushed bone heads in place of White-Spotted Spinefoot fish crackers did not result in a substantial change in moisture content, but did enhance the mineral content
Pengembangan produk kukis ikan gabus (Channa striata) menggunakan mixture design : Application of mixture design in the development of snakehead fish (Channa striata) cookies product
No full textIkan gabus (Channa striata) memiliki kandungan protein yang lebih tinggi dibandingkan telur, daging ayam, dan daging sapi. Produk cookies dapat ditingkatkan nilai gizinya melalui penambahan daging ikan gabus. Tujuan penelitian ini menentukan formula terbaik kukis dengan penambahan daging ikan gabus dan dapat diterima oleh konsumen menggunakan mixture design. Rancangan penelitian yang digunakan adalah mixture design, dengan variabel yang diteliti adalah daging ikan gabus, tepung terigu, dan mentega. Kukis dievaluasi secara sensori oleh 30 panelis menggunakan uji hedonik. Produk terpilih dari hasil evaluasi sensori dianalisis secara kimiawi (analisis proksimat) dan mikrobiologis. Hasil terpilih pembuatan kukis yaitu 5% daging ikan gabus, 55% tepung terigu, dan 40% mentega. Hasil proksimat dari produk tepilih adalah kadar air 2,51%; abu 0,10%; lemak 11,77%; protein 6,73%; dan karbohidrat 79,24%. Hasil mikrobiologis produk terpilih adalah angka lempeng total 8×104 koloni/g, Escherichia coli maksimum 3 MPN/g, Salmonella dan Staphylococcus aureus tidak ditemukan, dan khamir <1×101 koloni/g.The protein content of snakehead fish (Channa striata) surpasses those of eggs, chicken, and beef meat. The nutritional content of cookie products can be improved by incorporating snakehead fish meat, and the objective of this study was to determine the optimal formula for cookies that incorporate snakehead fish meat and is deemed acceptable by consumers through the use of a mixture design research approach. The research methodology utilized in this study was a three-way mixture experiment in which the variables examined were the concentrations of meat snakehead fish, flour, and butter. Sensory properties of the cookies were evaluated using a hedonic test conducted by 30 panelists. The most effective product, as determined using the chosen formula, was subjected to both chemical and microbiological analyses. The composition of the chosen cookie formula comprised 5% snakehead fish meat, 55% wheat flour, and 40% butter. The composition of the best cookies included 2.51% moisture, 0.10% ash, 11.77% fat, 6.73% protein, and 79.24% carbohydrates (calculated as a proportion). The microbiological load of the product was determined to be 8x104 colonies/g for total plate count, <3 MPN/g for E. coli, negative for Salmonella, not detected for Staphylococcus aureus, <1x101 colonies/g for mold and yeast
Pengaruh konsentrasi penambahan bubuk ikan roa asap (Hemiramphus sp.) terhadap tingkat kesukaan bumbu penyedap: The effect of additional concentration of smoked roa fish powder (Hemiramphus sp.) on seasoning preference level
No full textDiversifikasi produk perikanan dilakukan sebagai upaya untuk meningkatkan nilai tambah produk. Ikan roa asap merupakan salah satu makanan tradisional masyarakat Sulawesi dan Maluku. Bumbu berbahan dasar ikan roa asap dapat menjadi alternatif untuk meningkatkan nilai tambah ikan roa asap. Penelitian ini bertujuan untuk menentukan formulasi terbaik dalam pembuatan bumbu penyedap bentuk kotak berbahan dasar ikan roa asap berdasarkan tingkat kesukaan (rasa, warna, dan aroma), kadar air, dan protein. Penelitian ini terdiri dari enam perlakuan penambahan bubuk ikan roa asap, yaitu 87,5 g, 122,5 g, 175 g, 210 g, 262,5 g, dan 350 g. Hasil penelitian menunjukkan kadar air terendah terdapat pada perlakuan penambahan bubuk ikan roa asap 87,5 g sebesar 7,52% dan tertinggi pada perlakuan penambahan bubuk ikan roa asap 350 g sebesar 11,72%, dan kadar protein terendah terdapat pada perlakuan penambahan bubuk ikan roa asap 20,34 g sebesar 18,81% dan tertinggi terdapat pada perlakuan penambahan bubuk ikan roa asap 350 g sebesar 38,44%. Formulasi bumbu penyedap terbaik berdasarkan penilaian kesukaan, yaitu perlakuan penambahan bubuk ikan roa asap 210 g dengan nilai kesukaan rasa 3,20, warna 3,48, dan aroma 4,68 dari skala 5, serta nilai kadar air 9,90% dan kadar protein 30,24%.Diversification of fishery products was carried out to increase their added value. Smoked roa fish is a traditional food for the people of Sulawesi and Maluku. Seasonings made from smoked roa fish could be an alternative to increasing the added value of smoked roa fish. This study aimed to determine the best formulation for making cubic seasonings from smoked roa fish based on the level of preference (taste, color, and aroma), moisture, and protein content. This research consisted of six treatments with the addition of smoked roa fish powder, namely 87.5 g, 122.5 g, 175 g, 210 g, 262.5 g, and 350 g. The results showed that the lowest moisture content was found in the treatment with the addition of 87.5 g smoked roa fish powder at 7.52% and the highest in the treatment with the addition of 350 g smoked roa fish powder at 11.72%. The lowest protein content was found in the treatment with the addition of fish powder-smoked roa 20.34 g at 18.81% and the highest was found in the treatment with the addition of 350 g smoked roa fish powder at 38.44%. The best seasoning formulation was based on a preference level, namely, treatment with 210 g smoked roa fish powder with a taste preference value of 3.20, color 3.48 and aroma 4.68 on a scale of 5, as well as a moisture content value of 9.90% and protein content of 30.24%
Pengaruh substitusi tepung buah mangrove (Sonneratia alba) terhadap karakteristik fisikokimiawi dan sensori roti tawar : Effect of mangrove (Sonneratia alba) fruit flour substitution on the physicochemical and sensory characteristics of white bread
No full textRoti tawar adalah produk makanan berbahan baku tepung terigu yang memiliki kandungan gluten tinggi. Gluten dapat berdampak negatif bagi kesehatan terutama pada individu dengan kondisi kesehatan tertentu, yaitu penyakit seliak, intoleransi gluten yang bersifat nonseliak, dan penyakit usus lainnya. Tepung alternatif diperlukan untuk mengurangi kandungan gluten pada roti tawar. Penelitian ini bertujuan untuk menentukan konsentrasi terbaik substitusi tepung buah mangrove terhadap roti tawar berdasarkan karakteristik sensori dan daya kembang. Perlakuan pembuatan roti tawar melalui substitusi tepung terigu dengan tepung buah mangrove, yaitu 0, 10, 20, 30, dan 40%. Parameter yang dianalisis meliputi proksimat, kadar serat kasar, daya kembang, hardness, cohesiveness, dan hedonik. Hasil penelitian menunjukkan bahwa komposisi kimia roti tawar, yaitu kadar air 13,21-17,86%, lemak 9,53-14,51%, protein 5,28-8,5%, abu 1,64-1,84%, karbohidrat 60,57-67,13%, serat kasar 2,91-8,26%, daya kembang 100,35-137,70%, nilai hardness 20,92-68,45 N, dan cohesiveness 0,58-0,82. Makin tinggi konsentrasi tepung buah mangrove pada roti tawar, maka makin menurunkan tingkat kesukaan panelis. Roti tawar substitusi tepung buah mangrove 10% memiliki tingkat kesukaan panelis tertinggi dengan rasa yang gurih, aroma harum, tekstur lembut, warna crust cokelat kekuningan dan crumb putih krim dan memiliki daya kembang yang baik. White bread is a food product made from wheat flour with high gluten content. Gluten can have a negative impact on health, especially in individuals with certain health conditions, such as celiac disease, non-celiac gluten intolerance, and other intestinal diseases. Alternative flour is needed to reduce the gluten content in white bread. This study aimed to determine the best concentration of mangrove fruit flour as a substitute for white bread, based on sensory characteristics and swelling power. The treatment for making white bread is to substitute wheat flour with mangrove fruit flour, namely, 0, 10, 20, 30, and 40%. The parameters analyzed included proximate and crude fiber content, swelling power, hardness, cohesiveness, and hedonicity. The results showed that the chemical composition of white bread was 13.21-17.86%, fat 9.53-14.51%, protein 5.28-8.5%, ash 1.64-1.84%, carbohydrates 60.57-67.13%, crude fiber 2.91-8.26%, swelling power 100.35-137.70%, hardness value 20.92-68.45 N, and cohesiveness 0.58-0.82. The higher the concentration of mangrove fruit flour in white bread, the lower the preference of panelists. White bread had a 10% substitution for mangrove fruit flour with the highest level of panelist preference, with a savory taste, fragrant aroma, soft texture, yellowish-brown crust color, creamy white crumb, and good swelling power
Eksplorasi aktivitas enzimatik dari fungi endofit laut serta aplikasinya untuk hidrolisis kitosan: Exploration of enzymatic activity of marine endophyte fungi and its application for chitosan hydrolysis
No full textFungi endofit laut merupakan fungi yang berasosiasi dengan jaringan organisme laut, yaitu rumput laut, koral, lamun, bunga karang maupun sedimen di lingkungan laut. Fungi dapat memproduksi metabolit sekunder berupa senyawa enzim ekstraseluler, di antaranya selulase, amilase, pektinase, kitosanase, lipase, maupun protease. Penelitian ini bertujuan menentukan potensi isolat fungi endofit berdasarkan aktivitas kitosanolitik, selulolitik, dan proteolitik untuk mendegradasi kitosan. Isolat fungi endofit laut diisolasi dari jaringan rumput laut, lamun, dan mangrove dari perairan Sukabumi dan Kepulauan Buton, Indonesia. Fungi sebanyak 20 isolat dilakukan penapisan aktivitas enzimatik (kitosanolitik, selulolitik, dan proteolitik) dengan metode difusi agar untuk mengetahui diameter zona bening yang dihasilkan. Proses hidrolisis dilakukan dengan menginokulasi isolat ke media hidrolisis yang berisi koloidal kitosan selama 7 hari. Hasil penelitian menunjukkan 12 isolat memiliki aktivitas kitosanolitik, 8 isolat selulolitik, dan 10 isolat proteolitik. Lima isolat memiliki aktivitas terhadap semua aktivitas enzimatik yang diuji. Dua isolat dengan kode KVA dan BM48A memiliki diamater zona bening kitosanolitik tertinggi. Kedua isolat tersebut diidentifikasi melalui DNA Barcoding sebagai spesies dengan galur Trichoderma harzianum KTR3 dan Aspergillus sydowii KTR50. Rendemen hidrolisat kitosan yang dihidrolisis menggunakan isolat T. harzianum KTR3 dan A. sydowii KTR50 7,44% dan 6,74%. Nilai viskositas yang dihidrolisis menggunakan isolat T. harzianum KTR3 dan A. sydowii KTR50 berturut-turut 21,10 cP dan 9,26 cP serta nilai bobot molekul 9,06 kDa dan 4,47 kDa. Aktivitas enzimatik yang dihasilkan oleh isolat fungi endofit laut memiliki kemampuan dalam mendegradasi kitosan, hal ini dibuktikan dengan terjadinya penurunan nilai viskositas dan bobot molekul kitosan.Marine endophytic fungi are fungi associated with tissues of marine organisms, such as seaweed, coral, seagrass, sponges, and sediments in the marine environment. Fungi can produce extracellular enzymes, including cellulase, amylase, pectinase, chitosanase, lipase, and protease. This study aimed to determine the potential of fungal isolates to produce chitosanolytic, cellulolytic, and proteolytic activities for the degradation of chitosan. Marine endophytic fungal isolates were obtained from seaweed, seagrass, and mangroves from the waters of the Sukabumi and Buton Islands, Indonesia. Twenty fungal isolates were screened for enzymatic activity (chitosanolytic, cellulolytic, and proteolytic) using the agar diffusion method to determine the diameter of the clear zone produced. The hydrolysis process was carried out by inoculating the isolates into hydrolysis media containing colloidal chitosan for seven days. The results showed that 12 isolates had chitosanolytic activity, 8 had cellulolytic activity, and 10 had proteolytic activity. Five isolates showed activity against all tested enzymes. Two isolates with codes KVA and BM48A had the highest chitosanolytic clear zone diameter. Isolates were identified by DNA Barcoding as species with strains Trichoderma harzianum KTR3 and Aspergillus sydowii KTR50. The yields of the chitosan hydrolysate were 7.44% and 6.74%, respectively. Meanwhile, the viscosity values produced were 21.1 cP and 9.26 cP and the molecular weight values were 9.06 kDa and 4.47 kDa. The enzymatic activity produced by marine endophytic fungal isolates has the ability to degrade chitosan, as evidenced by the decrease in the viscosity and molecular weight of chitosan
Kapasitas antioksidan, sitotoksisitas dan cemaran bakteri simplisia makroalga cokelat: Antioxidant capacity, cytotoxicity, and bacterial contamination of brown macroalgae simplicia
No full textBrown algae are considered to be a source of antioxidants that can contribute to improving health. The purpose of this study was to determine the best combination of brown algae and solvent types based on the parameters of antioxidant capacity, toxicity to Vero cells, and bacterial contamination that affects brown algae simplicia during 30 d of storage. Brown algae, Sargassum aquifolium and Padina australis, were collected from Sanur Beach at the lowest point in the intertidal zone. Extraction was performed using three solvents: ethanol, methanol, and distilled water. The antioxidant capacity of the brown algae extracts was measured using the DPPH method. The brown algae extract, which showed antioxidant capacity and IC50 in the strong category, was used for cytotoxicity testing. Bacterial contamination testing was performed based on the simple storage time of brown algae for 30 d. The results showed that the combination of S. aquifolium and P. australis ethanol extract (ratio 1:10) had a yield percentage of 37.2% with an antioxidant capacity of 0.935±0.003 mg/L GAEAC and an IC50 value of 89.03 μg/mL (strong category). The combination of S. aquifolium and P. australis ethanol extracts had an IC50 value of 382.30 μg/mL (the weak category). Total plate count (TPC), Enterobacteriaceae, and coliforms increased with the storage time of simplicia for 30 days. These findings indicate that the combination of ethanol extracts of S. aquifolium and P. australis is a potential source of natural antioxidants.Alga cokelat merupakan salah satu sumber antioksidan yang dapat berkontribusi dalam mempromosikan fungsi kesehatan. Tujuan penelitian ini adalah untuk menentukan kombinasi jenis alga cokelat dan jenis pelarut terbaik berdasarkan parameter kapasitas antioksidan, toksisitas pada sel Vero dan cemaran bakteri yang memengaruhi simplisia alga cokelat selama 30 hari masa simpan. Alga cokelat jenis Sargassum aquifolium dan Padina australis dikumpulkan dari Pantai Sanur pada titik surut terendah di zona intertidal. Ekstraksi dilakukan menggunakan tiga jenis pelarut, yaitu etanol, metanol, dan akuades. Ekstrak alga cokelat diukur kapasitas antioksidannya menggunakan metode DPPH. Ekstrak alga cokelat yang menunjukkan kapasitas antioksidan dan IC50 dengan kategori kuat dilanjutkan untuk pengujian sitotoksisitas. Pengujian cemaran bakteri dilakukan berdasarkan waktu simpan simplisia alga cokelat selama 30 hari. Hasil penelitian menunjukkan kombinasi ekstrak etanol S. aquifolium dan P. australis (rasio 1:10) memiliki persentase rendemen sebesar 3,72% dengan kapasitas antioksidan sebesar 0,935±0,003 mg/L GAEAC dan nilai IC50 89,03 μg/mL (kategori kuat). Kombinasi ekstrak etanol S. aquifolium dan P. australis memiliki nilai IC50 pada konsentrasi 382,30 μg/mL (kategori lemah). Total plate count (TPC), Enterobacteriaceae, dan coliform meningkat seiring dengan lama penyimpanan simplisia selama 30 hari. Temuan ini menunjukkan bahwa kombinasi ekstrak etanol S. aquifolium dan P. australis memiliki potensi baik untuk dikembangkan sebagai sumber antioksidan alami