Jurnal Pengolahan Hasil Perikanan Indonesia
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Pengaruh penambahan tepung ikan teri hitam (Stolephorus insularis) terhadap karakteristik kimia dan tekstur pizza base: The addition of anchovy (Stolephorus insularis) powder to chemical and texture characteristics of pizza base
No full textAnchovies have high protein and calcium content; hence, they can be fortified on a pizza base. The fortification of anchovy meal can be an alternative to increasing fish consumption through product diversification. This study aimed to determine the physical, chemical, and sensory characteristics and optimal concentration of pizza base with the addition of anchovy meal. The treatments used in this study included the addition of anchovy meal at concentrations of 0, 4, 6, and 8% on a pizza base with three replicates. The parameters tested were protein, fat, carbohydrate, ash, moisture, calcium content, cohesiveness, and hedonic value. This research used a completely randomized design model and statistical data processing using SPSS 25. Parametric data were analyzed using the variance test (ANOVA) and honest significant difference (BNJ), while non-parametric data were analyzed using the Kruskal-Wallis test. The results showed that pizza-based anchovy meal had a significant effect (p<0.05) on increasing protein, fat, ash, and calcium, as well as carbohydrate, moisture, cohesiveness, and hedonic values. Concentration of 8% had better nutritional value, but pizza base with 4% anchovy meal was the most preferred by panelists. The results of the pizza base hedonic test with the addition of anchovy flour concentration of 4% had an average value of 8.39±0.54 based on the parameters of color, taste, texture and aroma. Nutritional content of pizza base with the addition of 4% anchovies were protein 17.39±0.44%, lipid 5.15±0.03%, carbohydrate 75.73±0.41%, ash 1.73±0.02%, moisture 7.42±0.69%, calcium 239.87±0.76 mg/100 g and cohesiveness 0.71±0.02. The hedonic score showed that panelists preferred 4% anchovy meal added to the pizza base, with an average value of 8.39±0.54. Pizza base with the best nutrition dan hedonic is concentration of 4%. The addition of anchovy meal increased nutrition value of pizza base with sensorial acceptableIkan teri memiliki kandungan protein dan kalsium yang tinggi sehingga dapat difortifikasikan pada pizza base. Fortifikasi tepung ikan teri pada pizza base menjadi alternatif peningkatan konsumsi ikan pada masyarakat melalui diversifikasi produk. Penelitian ini bertujuan untuk menentukan konsentrasi terbaik pizza base dengan penambahan tepung ikan teri berdasarkan karakteristik fisik, kimia, dan sensori. Perlakuan pada penelitian ini adalah penambahan tepung ikan teri dengan konsentrasi 0, 4, 6, dan 8% pada pizza base. Parameter yang diuji meliputi protein, lemak, karbohidrat, abu, air, kalsium, cohesiveness, dan hedonik. Penelitian ini menggunakan model rancangan acak lengkap dan pengolahan data statistik menggunakan SPSS 25. Data parametrik dianalisis menggunakan uji sidik ragam (ANOVA) dan beda nyata jujur (BNJ), sedangkan data nonparametrik dianalisis menggunakan uji Kruskal Wallis. Hasil penelitian pizza base dengan penambahan tepung ikan teri memberikan pengaruh yang berbeda nyata (p<0,05) terhadap peningkatan protein, lemak, abu, dan kalsium serta penurunan karbohidrat, air, cohesiveness, dan hedonik. Konsentrasi 8% memiliki nilai nutrisi yang lebih baik, namun pizza base dengan konsentrasi tepung ikan teri 4% paling disukai panelis sehingga menjadi konsentrasi terbaik. Hasil uji hedonik pizza base dengan penambahan tepung ikan teri konsentrasi 4% memiliki nilai rata-rata 8,39±0,54 berdasarkan parameter warna, rasa, tekstur, dan aroma. Kandungan nutrisi pizza base dengan penambahan 4% ikan teri yaitu protein 17,39±0,44%, lemak 5,15±0,03%, karbohidrat 75,73±0,41%, abu 1,73±0,02%, air 7,42±0,69%, cohesiveness 0,71±0,02, dan kalsium 239,87±0,76 mg/100 g. Penambahan tepung ikan teri berpotensi meningkatkan nutrisi pizza base dengan tetap dapat diterima secara sensori
Penambahan ekstrak lamun (Enhalus acoroides) dan gonad bulu babi (Diadema setosum) sebagai formulasi sediaan moisturizer body lotion: Addition of seagrass (Enhalus acoroides) extract and sea urchin (Diadema setosum) gonads as formulation of moisturizer body lotion
No full textThe skin is a part of the body that is sensitive to changes in temperature due to indoor and outdoor activities. A moisturizer body lotion made from seagrass and sea urchin gonads is a cosmetic product that can be used to treat dry and flaky skin. The purpose of this study was to determine the optimal formulation of moisturizer body lotion based on the characteristics of physical stability, the relationship between the irritation index and the panelist\u27s preference test results, and the phytochemical content of the moisturizer body lotion made from seagrass (Enhalus acoroides) extract and sea urchin (Deadema setosum) gonads. This study consisted of extract preparation, body lotion preparation without the addition of seagrass extract and sea urchin gonads (control) and with addition (2:1, 1:2, and 3:3), body lotion physical stability test, irritation test, and phytochemical test. The results showed that there were color differences among the four body lotion formulations, namely white (control), celery (2:1), sage (1:2), and olive (3:3), with a distinct blossom odor. The pH range was 6.31-8.05 and its spreadability range was 3.2-6.7 cm. The results of the irritation index test from 32 panelists detected 3% indicating symptoms of irritation and severe edema (swelling), and 1% of the heat sensation index was detected. The highest panelist preference test values for color, aroma, and texture indicators were found in the product without the addition of seagrass extract and sea urchin gonads. Moisturizer body lotion preparations contain alkaloids and tannins. The best formulation is the ratio of seagrass extract to sea urchin gonads of 2:1, which is characterized by a high hedonic test (color), absence of irritation index edema, and feeling of heat.Kulit merupakan bagian tubuh yang sensitif terhadap perubahan suhu akibat aktivitas di dalam dan di luar ruangan. Salah satu produk kosmetik yang dapat mengatasi kulit kering dan bersisik akibat perubahan suhu adalah moisturizer body lotion berbahan lamun dan gonad bulu babi. Tujuan dari penelitian ini adalah menentukan formulasi yang optimal pada sediaan moisturizer body lotion berdasarkan karakteristik stabilitas fisik, hubungan indeks iritasi dengan hasil uji kesukaan panelis, serta kandungan fitokimia pada sediaan moisturizer body lotion dari ekstrak lamun (Enhalus acoroides) dan gonad bulu babi (Diadema setosum). Penelitian ini terdiri dari pembuatan ekstrak, pembuatan produk tanpa penambahan ekstrak lamun dan gonad bulu babi (kontrol) serta dengan penambahan (2:1, 1:2, dan 3:3), uji stabilitas, uji iritasi, dan uji fitokimia. Hasil penelitian menunjukkan bahwa terdapat perbedaan warna pada empat formulasi body lotion yaitu putih (kontrol), seledri (2:1), sage (1:2) dan zaitun (3:3) dengan bau khas blossom. Kisaran pH pada sediaan yaitu 6,31-8,05 dan rentang daya sebar sebesar 3,2-6,7 cm. Hasil uji indeks iritasi dari 32 panelis terdeteksi sebanyak 3% terindikasi gejala iritasi edema parah (bengkak) dan indeks rasa panas terdeteksi sebanyak 1%. Nilai uji kesukaan panelis tertinggi untuk indikator warna, aroma dan tekstur terdapat pada sediaan tanpa penambahan ekstrak lamun dan gonad bulu babi (kontrol). Sediaan moisturizer body lotion mengandung senyawa alkaloid dan tanin. Fomulasi terbaik yaitu perbandingan ekstrak lamun dan gonad bulu babi 2:1 yang ditandai dengan tingginya uji hedonik (warna), tidak adanya indeks iritasi edema, dan rasa panas
Efektivitas penambahan daun katuk (Sauropus androgynus) terhadap otak-otak ikan bandeng (Chanos chanos): The effectiveness of adding sweet leaf (Sauropus androgynus) to milkfish (Chanos chanos) otak-otak
No full textIkan bandeng merupakan salah satu komoditas hasil perikanan Indonesia yang bernilai ekonomis tinggi. Diversifikasi olahan ikan bandeng dapat diaplikasikan salah satunya dalam bentuk produk otak-otak ikan. Otak-otak ikan bandeng dapat ditingkatkan nilai gizinya melalui penambahan bahan alami kaya manfaat yaitu daun katuk. Penelitian ini bertujuan untuk menentukan efektivitas penambahan daun katuk pada otak-otak ikan bandeng melalui karakteristik kimia, tingkat kesukaan (hedonik), dan indeks efektivitas. Otak-otak ikan bandeng yang dihasilkan dibagi menjadi empat perlakuan meliputi tanpa penambahan daun katuk, penambahan daun katuk 25 g, 40 g, dan 55 g. Pengujian produk meliputi analisis proksimat, kadar vitamin C, uji hedonik, dan perhitungan nilai indeks efektivitas. Data dianalisis menggunakan Rancangan Acak Lengkap (RAL) dan uji lanjut Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan penambahan daun katuk dapat meningkatkan kadar abu, lemak, dan vitamin C produk otak-otak yang dihasilkan. Otak-otak ikan bandeng dengan penambahan daun katuk 55 g merupakan perlakuan dengan nilai indeks efektivitas tertinggi (1,05) dengan karakteristik kimia meliputi kadar air 65,45%, abu 1,28%, lemak 0,70%, protein 9,14%, karbohidrat 23,42%, dan vitamin C 27,01%. Tingkat kesukaan meliputi nilai rasa 6,00, warna 6,00, aroma 6,00, tekstur 5,33, dan overall 5,83 dari skala 7. Penambahan daun katuk pada pengolahan otak-otak ikan bandeng berpotensi dapat meningkatkan nilai gizi produk (kadar abu, lemak dan vitamin C) serta produk yang dihasilkan agak disukai panelis.Milkfish is an Indonesian fishery commodity that has a relatively high economic value. One of the product diversifications from milkfish is the fish otak-otak. The nutritional value of milkfish otak-otak can be improved by adding a natural material that is beneficial, such as sweet leaves. This study aimed to determine the effectiveness of adding sweet leaves to milkfish otak-otak through chemical characteristics, sensory characteristics, and effectiveness indices. Milkfish otak-otak in this study was divided into four treatments: without the addition of sweet leaf, and with the addition of 25 g, 40 g, and 55 g of sweet leaf. Product analysis consisted of proximate analysis, vitamin C content, sensory analysis, and measurement of the effectiveness index. The data were analyzed using a Completely Randomized Design (CRD), and a follow-up test was performed for Honestly Significant Difference (HSD). The study showed that the addition of sweet leaves can increase the ash, lipid, and vitamin C content of milkfish otak-otak. Milkfish otak-otak with the addition of 55 g sweet leaf had the highest effectiveness index (1,05) with chemical characteristics including 65.45% moisture, 1.28% ash, 0.70% lipid, 9.14% protein, 23.42% carbohydrate, and vitamin C 27.01%. Hedonic results include taste 6.00, color 6.00, aroma 6.00, texture 5.33, and overall 5.83 on scale 7. The addition of sweet leaves has the potential to improve the nutritional value of milkfish otak-otak (ash, lipid, and vitamin C content), and the product is similar to that of the panelists
Evaluasi penangkapan radikal bebas DPPH ekstrak daun Ipomoea pes-caprae Linn asal Pantai Labuhan Haji, Aceh Selatan: The evaluation of DPPH free radical scavenging of Ipomoea pes-caprae leaf from the Beach of Labuhan Haji, South Aceh
No full textTumbuhan Ipomoea pes-caprae merupakan tumbuhan herba yang tumbuh pada substrat berpasir di mana sudah dimanfaatkan oleh masyarakat pesisir sebagai obat tradisional untuk menyembuhkan berbagai penyakit. Tujuan penelitian ini adalah untuk mengevaluasi aktivitas penangkapan radikal bebas pada ekstrak daun I. pes-caprae yang berasal dari Pantai Labuhan Haji, Aceh Selatan. Penelitian meliputi ekstraksi menggunakan pelarut metanol, etil asetat dan n-heksana, uji fitokimia, aktivitas penangkapan radikal bebas DPPH, dan kandungan total fenolik. Hasil penelitian menunjukkan bahwa daun I. pes-caprae memiliki rendemen tertinggi pada ekstrak metanol 6,5% yang diikuti dengan ekstrak n-heksana 3,5% dan ekstrak etil asetat 1,6%. Ekstrak daun tumbuhan I. pes-caprae mengandung senyawa alkaloid, fenolik, saponin, flavonoid, dan tanin. Hasil aktivitas penangkapan radikal bebas menunjukkan bahwa ekstrak metanol memiliki nilai IC50 sebesar 13,83±5,85 mg/L sedangkan ekstrak etil asetat nilai IC50 sebesar 7,36±1,91 mg/L dan ekstrak n-heksana memiliki nilai IC50 16,01±3,89 mg/L, asam askorbat dengan nilai IC50 sebesar 3,5±1,74 mg/L sebagai kontrol positif. Kandungan total fenolik daun I. pes-caprae ekstrak etil asetat sebesar 22,9±0,64 mg GAE/g sedangkan ekstrak metanol sebesar 9,89±2,62 mg GAE/g dan kadar total fenolik paling rendah terdapat pada ekstrak n-heksana dengan nilai sebesar 5,90±2,67 mg GAE/g. Kadar fenolik memiliki korelasi positif dengan aktivitas antioksidan yang diindikasikan bahwa aktivitas antioksidan dari ekstrak daun I. pes-caprae didonorkan oleh senyawa fenolik sedangkan sisanya dipengaruhi oleh senyawa lain yang terkandung dalam ekstrak daun I. pes-caprae.Ipomoea pes-caprae plants are herb plants that grow on sandy substrates and are already used by coastal communities as traditional medicine for treating various diseases. This study aimed to evaluate the free radical-scavenging activity of I. pes-caprae leaves from Labuhan Haji Beach, South Aceh. The research included phytochemicals, DPPH free radical scavenging, and total phenolic content. The results showed that I. pes-caprae leaf extracts had the highest yield in methanol extract (6.5%), followed by n-hexane extract (3.5%), and ethyl acetate extract (1.6%). The leaves of I. pes-caprae extract contained alkaloids, phenolics, saponins, flavonoids, and tannins. The free radical scavenging activity shown the methanol extract have IC50 of 13.83±5.85 mg/L whereas ethyl acetate and n-hexane extract accordingly have IC50 of 7.36±1.91 mg/L and 16.01±3.89 mg/L with ascorbate acid have IC50 value of 3.5±1.74 mg/L as the positive control. The total phenolic content in the ethyl acetate extract was 22.9±0.64 mg GAE/g, whereas the methanol extract was 9.89±2.62 mg GAE/g and the lowest total phenolic content in the n-hexane extract with value of 5.90±2.67 mg GAE/g. The phenolic content was positively correlated with antioxidant activity, indicating that the antioxidant activity of I. pes-caprae leaf extracts was attributed to phenolic compounds, whereas the remaining compounds were affected by other compounds contained in the I. pes-caprae leaf extract
Metaanalisis peranan teknologi proses pengolahan terhadap penurunan alergenisitas ikan: Meta-analysis on the role of food processing technology for fish allergenicity reduction
No full textFood and Agriculture Organization (FAO) mengkategorikan ikan ke dalam salah satu dari delapan jenis bahan pangan yang umumnya menyebabkan reaksi alergi pada individu sensitif. Manifestasi klinis yang disebabkan alergi ikan bervariasi mulai dari gejala ringan hingga berat, bahkan sampai mengancam jiwa. Teknologi proses pengolahan terbukti dapat mengubah alergenisitas ikan dengan efektivitas yang berbeda. Penelitian ini bertujuan untuk menentukan teknologi proses pengolahan yang efektif dalam menurunkan alergenisitas ikan melalui metaanalisis. Diperoleh 12 artikel jurnal yang diseleksi berdasarkan diagram PRISMA. Data dianalisis menggunakan efek ukur standardized mean difference (SMD) dengan 95% confidence interval (95% CI). Teknologi proses pengolahan non-termal (ultraviolet radiation (UV-R) dan high-hydrostatic pressure (HHP)) serta reaksi Maillard memiliki efek signifikan dalam menurunkan alergenisitas ikan. Sementara itu, proses pengolahan termal konvensional tidak berpengaruh signifikan dalam menurunkan alergenisitas ikan. Nilai SMD menunjukkan bahwa aplikasi teknologi proses pengolahan non-termal paling efektif dalam menurunkan alergenisitas ikan. Pada tingkat seluler, teknologi proses pengolahan secara signifikan menurunkan pelepasan sitokin (IL-4 dan IL-13) dan mediator inflamasi (histamin, tryptase, dan b-heksosaminidase).The Food and Agriculture Organization (FAO) categorizes fish into one of eight types of food ingredients that generally cause allergic reactions in sensitive individuals. The clinical presentations of fish allergies can range from mild to severe, and in some cases, may be life-threatening. Food processing technology has been proven to alter the allergenicity of fish with varying effectiveness. This study aimed to determine the most effective processing technology for reducing fish allergenicity through a meta-analysis. Based on the PRISMA diagram, twelve articles were selected. Data were analyzed using the standardized mean difference (SMD) effect size with 95% confidence interval (95% CI). Non-thermal processing technologies, such as ultraviolet radiation, high hydrostatic pressure, and the Maillard reaction, have been shown to significantly decrease the allergenicity of fish. Conventional thermal processing was found to have a limited effect on reducing fish allergenicity. SMD values showed that the application of nonthermal processing technology was the most effective in reducing fish allergenicity. At the cellular level, processing technology has been shown to significantly decrease the release of cytokines, such as IL-4 and IL-13, as well as inflammatory mediators, including histamine, tryptase, and β-hexosaminidase
Aplikasi perendaman bertingkat garam dan larutan serbuk biji atung terhadap kualitas ikan tuna asin kering: Application multilevel immersion salt and atung seed powder on the quality of dried salted tuna
No full textIkan tuna asin kering merupakan salah satu bentuk hasil olahan ikan tuna undersize yang dibuat oleh masyarakat di sekitar Perairan Maluku. Pengolahan bahan baku menjadi ikan asin bertujuan untuk mengawetkan ikan agar tidak cepat busuk dan lebih tahan lama. Bahan pengawet yang biasanya digunakan produsen ikan asin, yaitu garam dan beberapa juga menambahkan bahan pengawet yang sudah dilarang penggunaannya karena berbahaya bagi tubuh. Atung (Atuna excelsa subsp. racemosa) merupakan tanaman endemik Maluku yang dapat digunakan sebagai bahan pengawet alami untuk produk pangan. Penelitian ini bertujuan untuk menentukan perlakuan terbaik perendaman bertingkat garam dan larutan biji atung dalam menghasilkan ikan tuna asin kering berdasarkan parameter kimia, mikrob, dan organoleptik. Ikan tuna sirip kuning difilet, direndam dengan larutan garam perlakuan 5% dan 10% lalu dilanjutkan direndam dengan perlakuan larutan atung 3%, 4%, dan 5%. Parameter yang diamati meliputi kadar air, protein, garam, Total Plate Count (TPC), dan organoleptik (ketampakan, bau, rasa, dan tekstur). Hasil penelitian menunjukkan bahwa perbedaan konsentrasi garam dan larutan atung memengaruhi kadar air, protein, garam, TPC, dan organoleptik ikan tuna asin kering. Perlakuan penambahan garam 10% dan larutan atung 4% merupakan perlakuan terbaik dengan kadar protein tertinggi 70,59±0,52%, air 27,27±0,14%, garam 4,30±0,05%, kandungan TPC 1,37x103 cfu/g, dan penilaian sensori secara keseluruhan disukai panelis.Undersized tuna fish processed by Maluku communities results in dried salted tuna, which is a form of preserved fish. The objective of processing raw materials into salted fish was to extend the freshness and longevity of the fish by means of preservation The use of salt for preserving fish has a long-standing tradition. However, some preservatives commonly used in conjunction with salt have been banned because of their harmful effects on the human body. Atuna excelsa subsp. racemosa, commonly known as Atung, is a plant species native to the Maluku region that is often utilized as a natural preservative in the production of food items. This study was designed to evaluate the most effective treatment for multilevel soaking in salt and atung seed solutions to produce high-quality dry salted tuna, taking into account the chemical, microbiological, and sensory aspects of the product. The tuna fish fillets were immersed in salt solutions of 5% and 10% concentrations, followed by soaking in atung solutions of 3%, 4%, and 5% concentrations. The parameters examined included moisture content, protein level, salt concentration, Total Plate Count (TPC), and organoleptic characteristics such as appearance, odor, flavor, and texture. The study findings indicated that variations in salt concentration and atung solution affected the moisture, protein, salt, TPC, and organoleptic content of dried salted tuna fish. The optimal treatment, comprising 10% salt and 4% atung solution, demonstrated exceptional results, with a notably high protein content of 70.59±0.52%, moisture level of 27.27±0.14%, and salt content of 4.30±0.05%. Furthermore, the treatment exhibited a TPC content of 1.0×103 cfu/g, and the sensory assessment conducted by the panelists revealed a strong preference for this treatment
Karakteristik Cone Es Krim Berbasis Tepung Cangkang Udang dengan Konsentrasi Karagenan yang Berbeda: Characteristics of Ice Cream Cone Based Shrimp Shell Flour with Different Concentrations of Carrageenan
No full textCone es krim merupakan kue kering berbentuk corong yang digunakan sebagai wadah untuk konsumsi es krim. Penambahan karagenan dapat memperbaiki karakteristik cone karena sifatnya sebagai hidrokoloid mampu mengikat air dan menghasilkan gel yang kokoh sehingga dapat menghasilkan cone yang lebih renyah dan lebih tahan lama. Konsumsi cone dapat diperkaya dengan kalsium yang berasal dari penambahan tepung cangkang udang yang dapat dimanfaatkan untuk mengurangi limbah. Tujuan dari penelitian ini adalah menentukan konsentrasi karagenan terbaik dengan penambahan tepung cangkang udang 5% dalam menghasilkan formulasi cone es krim. Metode penelitian yang digunakan adalah experimental laboratories dengan Rancangan Acak Lengkap menggunakan 4 perlakuan konsentrasi yaitu penambahan tepung cangkang udang 5% dengan karagenan 0; 0,75; 1,50 dan 2,25% serta dilakukan tiga kali ulangan. Data parametrik dianalisis menggunakan ANOVA dan dilanjutkan uji Beda Nyata Jujur apabila berbeda nyata. Data non parametrik dianalisis dengan uji Kruskal Wallis dan Mann-Whitney. Hasil penelitian menunjukkan perbedaan konsentrasi karagenan berpengaruh nyata terhadap karakteristik fisikokimia cone terutama perlakuan terbaik dengan penambahan karagenan 0,75% yang memiliki warna kecokelatan, aroma spesifik cone, rasa yang manis, bertekstur renyah serta memiliki nilai kadar air 2,44%; nilai tekstur 528,12 gf; ketahanan 27,82 menit serta mikrostruktur yang lebih rapat dan nilai hedonik rata-rata yang agak disukai panelis dengan selang kepercayaan 6,69<μ<7,44 yang berarti agak disukai panelis.Ice cream cone is a funnel shaped cake that is used to serve an ice cream. The addition of carrageenan can improve the characteristics due to their functional properties to bind water and strengthen the gel, thus can make the product crispier and improve the resistance. This product can also be fortified with calcium that derived from shrimp shell flour, besides to improve the quality content with increase the calcium rate, it will reduce the processing waste too. The aim of this research is to know the effect of different concentration from carrageenan on the characteristic of ice cream cone that fortified with shrimp shell flour and to know which concentration produce the best result. The research method used experimental laboratories using Complete Random Design (CRD) with four different level of carrageenan ware 0, 0.75, 1.50, and 2.25% which every level combined with 5% of shrimp shell flour and performed three repetitions. Parametric data were analyzed using ANOVA and continued to Honest Significant Difference test if there was a real difference. Non-parametric data were analyzed using Kruskal Wallis and Mann-Whitney. The results showed that the difference carrageenan concentration had a significant effect (p<5%) especially on carrageenan 0,75% with slightly brown color, specific odor, taste sweet with water content 2.44%, texture content 528.12 gf, durability rate 27.82 minute, strengthen miscrostructure and hedonic test 6,691<μ<7,442 which preffered by panelists
Karakteristik Fisik dan Aktivitas Antioksidan Sediaan Masker Gel Peel Off Ekstrak Metanol Daun Eceng Gondok: Physical Characteristics Gel Peel Off Mask from Methanol Crude Extracts of Water Hyacinths
Get PDFGel peel off face mask is one type of facial mask that can increase the comfort of use and is expected to increase antioxidant activity on the skin. The mask is shaped like a paste, with a thick texture. Eceng gondok (Eichhornia crassipes) is an aquatic plant that lives wildly in the waters of West Aceh. The purpose of this study was to determine the yield of methanolic crude extract of eceng gondok’s leaves and to find out the best formulation of gel peel off face mask from methanol crude extract of eceng gondok’s leaf based on the physical characteristics of the mask. The extraction method used was maceration using methanol as a solvent. The differences in the composition of the extracts used were concentrations of 0%, 2%, 4% and 6%. Exploration of bioactive compounds in crude extract using phytochemical test. Assessment of the physical characteristics of the mask preparation included organoleptic tests, homogeneity, adhesion, dispersibility, pH, and drying time. The crude extract contains flavonoid compounds, tannins, steroids, terpenoids, and saponins. Formulation 3 for making gel peel off masks was the best mask with an assessment of its homogeneity being stable and no change, adhesion for 5.30 seconds, dispersion of 5.9 cm, pH 6.4, and drying in 27.48 minutes. The formula has DPPH inhibition (% inhibition) of 76.54%..Gel peel off face mask is one type of facial mask that can increase the comfort of use and is expected to increase antioxidant activity on the skin. The mask is shaped like a paste, with a thick texture. Water hyacinths (Eichhornia crassipes) is an aquatic plant that lives wild in the waters of West Aceh. The purpose of this study was to determine the yield of methanolic crude extract of water hyacinths’s leaves and to find out the best formulation of gel peel off face mask from methanol crude extract of water hyacinths’s leaf based on the physical characteristics of the mask. The extraction method used was maceration using methanol as a solvent. The differences in the composition of the extracts used were concentrations of 0%, 2%, 4% and 6%. Exploration of bioactive compounds in crude extract using phytochemical test. Assessment of the physical characteristics of the mask preparation included organoleptic tests, homogeneity, adhesion, dispersibility, pH, and drying time. The crude extract contains flavonoid compounds, tannins, steroids, terpenoids, and saponins. Formulation 3 for making gel peel off masks was the best mask with an assessment of its homogeneity being stable and no change, adhesion for 5.30 seconds, dispersion of 5.9 cm, pH 6.4, and drying in 27.48 minutes. The formula has DPPH inhibition (% inhibition) of 76.54%
Karakteristik Protein dan Struktur Jaringan serta Steroid Ikan Sidat (Anguilla bicolor bicolor) Berdasarkan Lokasi Daging Berbeda: Characteristics of Protein and Tissue Structure and Steroids Eel Fish (Anguilla bicolor bicolor) Based on Different Meat Locations
No full textSidat merupakan salah satu ikan konsumsi yang memiliki rasa yang unik serta kaya akan vitamin A, B1, B2, B6, C, D, protein albumin, DHA (Docosapentaenoic acid) dan EPA (Eicosapentaenoic acid) lebih dikenal dengan omega-3, serta kandungan mineralnya. Penelitian bertujuan menentukan kandungan protein dan steroid serta struktur jaringan di berbagai bagian tubuh yang berbeda pada ikan sidat (Anguilla bicolor bicolor). Ikan sidat dianalisis pada tiga bagian tubuh meliputi bagian depan, tengah, dan belakang. Profil protein diidentifikasi dengan metode SDS-PAGE dan Bradford, steroid dengan metode ekstraksi, struktur jarigan dengan metode mikroskopis. Analisis SDS-PAGE pada daging ikan sidat memiliki bobot molekul protein berkisar 9–199 kDa. Kadar protein terlarut pada daging bagian depan, tengah, belakang secara berturut-turut sebanyak 0,307±0,02 mg/mL, 0,298±0,00 mg/mL, dan 0,349±0,05 mg/mL. Protein larut air dan garam pada bagian depan, tengah, belakang secara berturut-turut 0,469±0,01 mg/mL, 0,336±0,03 mg/mL, 0,437±0,00 mg/mL dan 1,571±0,16 mg/mL, 1,312±0,11 mg/mL, 1,242±0,11 mg/mL. ikan sidat mengandung steroid pada pelarut etil asetat. Struktur jaringan daging dan kulit ikan sidat memiliki muscle fiber dan lapisan stratum compactum.Eel is a consumable fish that has a unique taste and is rich in vitamins A, B1, B2, B6, C, D, protein albumin, DHA and EPA which is better known for omega-3, as well as its mineral content. This research aimed to determine the protein and steroid content and tissue structure in various parts of the body in eel fish (Anguilla bicolor bicolor). Eels are analyzed on three different body parts covering the front, central, and back. The protein profile was identified by the SDS-PAGE and Bradford methods, steroids by extraction method, tissue structure by the microscopic method. SDS-PAGE analyzed on eel fish meat has a protein molecular weight ranging from 9.825–199.196 kDa. Dissolved protein levels at the front, central, back are 0.307±0.02 mg/mL, 0.298±0.00 mg/mL, and 0.349±0.05 mg/mL. Water soluble and salt soluble proteins at the front, central, back are 0.469±0.01 mg/mL, 0.336±0.03 mg/mL, 0.437±0.00 mg/mL and 1.571±0.16 mg/mL, 1.312±0.11 mg/mL, 1.242±0.11 mg/mL. Eel fish contained steroids in ethyl acetate solvents. The structure of meat tissue and eel fish skin contained muscle fiber and stratum compactum layer
Formulasi Detergen Cair Ekstrak Buah Pedada (Sonneratia alba) : Liquid Detergent Formulation of Pedada Fruit Ethanol Extract (Sonneratia alba J. Smith)
No full textThe pedada fruit extract (Sonneratia alba) contains saponin compounds which can be used as a natural foam in liquid detergents. The purpose of this study was to determine the effectiveness of pedada fruit extract as an additive to produce natural detergents that are environmentally friendly according to the Indonesian National Standard (SNI). This research consisted of preparation and extraction of pedada fruit with 96% ethanol, preparation of liquid detergent, and characterization the physical properties of liquid detergent. The formulation of liquid detergent used three treatments of adding pedada fruit extract, namely the addition of 5% (F1), 10% (F2), and 15% (F3). Data analysis used a completely randomized design (CRD) with one factor, namely the difference in the addition of pedada fruit extract to liquid detergent. The analysis was carried out in two repetitions. The results showed that the ethanol extract of pedada fruit was detected contain saponins. The treatment with ethanol extract of 5% (F1) is closest to the requirements of SNI 06-4075-1996 for liquid detergent with a pH value of 8.29 ± 0.04, viscosity of 37.7 ± 1.55 cPs, foam height of 2.5 cm, foam stability was 88.5±0.70%, specific gravity was 2.6±0.14 g/mL, and sedimentation volume was 0.975±0.021 mL.Ekstrak buah pedada (Sonneratia alba) memiliki kandungan senyawa saponin yang bisa dimanfaatkan sebagai busa alami pada detergen cair. Penelitian ini bertujuan untuk menentukan efektivitas ekstrak buah pedada sebagai bahan tambahan untuk menghasilkan detergen alami yang ramah lingkungan dan sesuai dengan Standar Nasional Indonesia (SNI). Penelitian ini terdiri dari tahap preparasi dan ekstraksi buah pedada dengan etanol 96%, pembuatan detergen cair, dan karakteristik sifat fisik detergen cair. Formulasi detergen cair menggunakan tiga perlakuan penambahan ekstrak buah pedada yaitu perlakuan penambahan 5% (F1), 10% (F2), dan 15% (F3). Analisis data menggunakan rancangan acak lengkap (RAL) dengan satu faktor, yaitu perbedaan penambahan ekstrak buah pedada pada detergen cair. Analisis dilakukan sebanyak dua kali ulangan. Hasil penelitian menunjukkan bahwa ekstrak etanol buah pedada terdeteksi mengandung senyawa saponin. Perlakuan pemberian ekstrak etanol sebesar 5% (F1) paling mendekati syarat SNI 06-4075-1996 untuk detergen cair dengan nilai pH 8,29±0,04, viskositas 37,7±1,55 cPs, tinggi busa 2,5 cm, stabilitas busa 88,5±0,70%, bobot jenis 2,6±0,14 g/mL, dan volume sedimentasi 0,975±0,021 mL