Ace Baehaki
Jurusan Teknologi Hasil Perikanan Fakultas Pertanian Universitas Sriwijaya, Indralaya, Ogan Ilir 30662 Sumatera Selatan Telp./Fax. (0711) 580934

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ISOLASI BAKTERI DAN KARAKTERISASI PROTEASE DARI SUMBER AIR RAWA INDRALAYA Baehaki, Ace; Rinto, Rinto; Ramiadi, Agus
Jurnal Natur Indonesia Vol 14, No 1 (2012)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (341.751 KB) | DOI: 10.31258/jnat.14.1.114-119

Abstract

The aim of this study was to bacteria isolation and characterization proteases from water swamp. The water swamp samples collected fromIndralaya for microbial isolation. Three isolates showed proteolytic index >1.00. The optimum pH of extraceluller proteases from A6S3,A4S3 and A15S3 were 7.5; 8.0; 8.0, respectively. The optimum temperature of A6S3, A4S3 and A15S3 protease were 40; 50; 50 oC,respectively. Effect of metal ion (Fe, K, Mn, and Zn) shown Fe and K were inhibit protease A6S3, all metal ion were inhibit protease A4S3and K, Mn and Zn inhibit protease A15S3. Study on the effect of metals ion and spesific inhibitors indicated that all protease weremetaloprotease. Their moleculer weights were determined by using SDS-PAGE and zymogram technique for A6S3 isolate were 70, 88, 106and 121 kD respectively. Whereas for isolate A4S3 was 138 kD and isolate A15S3 was 131 kD.
ANTIBACTERIAL EFFECTS OF CHITOSAN MONOSACCHARIDES COMPLEX ON PATHOGENS IN SNAKEHEAD FISH SURIMI AS FOOD MATRIX MODEL Lestari, Shanti Dwita; Baehaki, Ace; Meliza, Reny
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 22 No. 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (219.247 KB) | DOI: 10.17844/jphpi.v22i1.25881

Abstract

The complex formed between chitosan and sugar as a result of heating process which induces the Maillard reaction is known to have antibacterial and antioxidant properties. This study aims to compare the antibacterial activity of chitosan monosaccharide complexes against Bacillus subtilis, Listeria monocytogenes and Vibrio cholera in snakehead fish surimi as the food matrix model. The analysis was conducted onthe color intensity of the Maillard Reaction Products (MRPs) which was formed through the reaction of chitosan with glucose, galactose and fructose. The antibacterial activity of each MRPs was studied both invitro and in the food matrix using disc difussion and standard plate count method respectively. The results showed that the chitosan galactose complex had the highest color intensity with absorbance values at 420nm of 0.248. In vitro tests result showed that the chitosan glucose complex had the greatest inhibition on all three test bacteria. Whereas, when MRPs was applied in the food matrix of snakehead fish surimi, thegalactose chitosan complex showed the best inhibitory effect against B. subtilis and L. monocytogenes with a decrease in the number of bacteria of 0.63 and 2.13 log CFU/mL respectively compared to the control.On the other hand, the inhibitory activity of V. cholera in the food matrix was effectively performed by the glucose chitosan complex with the total bacterial count of 2.25 log CFU/mL l lower than the control. The addition of chitosan and chitosan monosaccharide complex to the food matrix generally reduced the total microbial count (TPC) by 1.53 log CFU/mL. This result confirms that the antibacterial activity of MRPs isconsistent .both in vitro and in the food matrix.
AKTIVITAS ANTIOKSIDAN KOMPLEKS KITOSAN MONOSAKARIDA (Chitosan Monossacharides Complex) Sari, Selly Ratna; Baehaki, Ace; Lestari, Shanti Dwita
Jurnal FishtecH Vol 2, No 1 (2013)
Publisher : Jurnal FishtecH

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Abstract

The purpose of this research was to observe antioxidative activity of chitosan monosaccharides complex. The research was conducted in May until June 2013 at chemistry and microbiology laboratory, study program of agricultural technology. All treatment are chitosan, chitosan glucose complex, chitosan galactose complex and chitosan fructose complex using a invitro testing. The parameters were brown color analysis, analysis antioxidant activity with DPPH and reducing power method . The result showed that all chitosan monosaccharides complex demonstrated better antioxidative than chitosan. It is indicated that Maillard reaction product (MRP) exhibited antioxidant activity. The brown color analysis (0.031-0.224), antioxidant antioxidant analysis with DPPH method of IC50 (92-131 ppm) and reducing power method was 1.059-1.274. Chitosan galactose complex (A2) is the best to antioxidative from all treatments. Chitosan monosaccharides complex could be used as natural preservatives, edible packaging (film and couting) and food additive.
Pengaruh Rasio Etanol dan Air Cucian Surimi Ikan Gabus (Channa striata) Terhadap Recovery Protein Larut Air Wiranata, Nurhadi; Baehaki, Ace; Lestari, Susi
Jurnal FishtecH Vol 4, No 1 (2015)
Publisher : Jurnal FishtecH

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Abstract

The objective of this research was to know the deposition of protein in snakehead fish (Channa striata) surimi wash water and know the effect of the ratio of ethanol and surimi wash water from snakehead fish (Channa striata) on the recovery of protein water solubility. Design was used with two factors of treatment which were repeated twice. The factors of treatment consist of surimi wash frequency and the addition of ethanol concentration. The parameters observed were water-soluble protein analysis and SDS-PAGE analysis. The highest precipitation in the treatment T2, while the lowest precipitation in treatment T0. Based on BJND test, every treatment showed different precipitated with other treatments. In each sample the water-soluble protein content (PLA) in the first washing is greater than the second washing. Based on BJND test, treatment T1, T2, and T3 were not different but significantly different with treatment T0 (without ethanol). The treatment effect of the ratio of ethanol and surimi wash water from snakehead fish effect on the percentage of water-soluble protein content. SDS-PAGE analysis showed treatment P1T0, P1T1, and P2T0 still contains albumin with a molecular weigh of 68.75 kDa. Results recovery of protein from the ratio effects of ethanol and snakehead fish surimi wash water from showed thet the use of ethanol is able to precipitate proteins. The use of ethanol is added to snakehead surimi wash water serves as a coagulant.
Analisis Mutu Ikan Lele (Clarias batrachus) Asap Produksi Rakyat di Jalan Lintas Musi II Desa Keramasan, Kertapati, Palembang Citra, Firnanda; Yuliati, Kiki; Baehaki, Ace
Jurnal FishtecH Vol 4, No 1 (2015)
Publisher : Jurnal FishtecH

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The purpose of this research was to analize the quality of smoked catfish sold at Musi Dua street data were obtained through and series of survey. The smoke fish processing staser were material of supply, clear of weeds, washing of fish, work with salt and furnigation. Furnigation was a process in very important because can be specific character of smoke fish in the production. The result of the microbiology smoke catfish with sampling showed average be able to 1.8x106, 1.7x106 and 1.65x107. The result of the chemistry analysis smoke catfish showed in water activity of testing was about 0.84. The result standard water of testing showed smoke catfish was about 46.8% until 48.8% for every sample.
Pengaruh Aplikasi Kitosan sebagai Coating Terhadap Mutu dan Umur Simpan Daging Giling Ikan Gabus (Channa striata) Toynbe, Sumantri John; Baehaki, Ace; Lestari, Shanti Dwita
Jurnal FishtecH Vol 4, No 1 (2015)
Publisher : Jurnal FishtecH

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Abstract

The purpose of research was to determine the effectiveness use of chitosan as a coating solution at a concentration (0%, 1.5%, and 3%) the quality and shelf life minced fish meat snake head fish (Channa striata) during storage. The research used the Factorial randomized block design (RBD) with two factors of treatment and two replications. Factor treatment consists of treatment differences chitosan concentration (K0 = 0%, K1 = 1.5%, and K3 = 3%) and storage time (H0 = without storage, H1 = 3 days, 6 days = H2, and H3 = 9 days). Parameters observed test total volatile base, total plate count, and protein content. The results showed that differences in chitosan concentration and storage time significantly affected total volatile base (TVB) and total plate count (TPC). The use of 3% chitosan solution gives the best results based on the parameters protein content, TVB, and total plate count (TPC). Best treatment combination for quality meat minced snake head fish found in K2H3 treatment.
Karakteristik Nata De Seaweed (Eucheuma cottonii) dengan Perbedaan Konsentrasi Rumput Laut Gula Aren Syukroni, Ikbal; Yulianti, Kiki; Baehaki, Ace
Jurnal FishtecH Vol 2, No 1 (2013)
Publisher : Jurnal FishtecH

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The objective of this research was to determine the effect of concentration of seaweed and palm sugar to the quality of nata de seaweed. This research used factorial randomized block design with two treatments and 3 replications. The treatmens were different concentration of seaweed at 1%, 2%, and 3% and different amount of palm sugar at 7.5%, 10%, and 12.5%. The parameters observed were yield, thickness, elasticity, water content and insoluble dietary fiber of the nata. The treatment of seaweed and palm sugar with increased concentrate tended to decrease the water content of nata de seaweed, while the insoluble dietary fiber content of nata de seaweed tended to increase with treatment of seaweed and palm sugar with increased concentrate. The best treatment in this research was the treatment of 10% palm sugar and 3% seaweed (G2R3) resulting nata with insoluble dietary fiber of 1.89%.
Karakteristik Fisik dan Kimia Tepung Silase Limbah Ikan Gabus (Channa striata) dengan Penambahan Konsentrasi Tepung Kiambang Terfermentasi Supriyanto, Agus; Baehaki, Ace; Hanggita, Siti
Jurnal FishtecH Vol 4, No 2 (2015)
Publisher : Jurnal FishtecH

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The objective of this research was to observe the physical and chemical characteristics of fish waste silage with the addition of flour Salvinia molesta. The research used the completely randomized design (CRD) with fermented flour kiambang as treatment and repeated three times. The parameters were bulk density as physical analysis, and chemical analysis (ash content, protein content, fat content and crude fiber). The results showed that different of ratio concentration Salvinia molesta flour had significant effect on bulk density, protein content, fat content, crude fibre and but didn’t give significant effect on ash content.
Analisis Kimia dan Sensoris Kerupuk Ikan yang Dikeringkan dengan Pengering Efek Rumah Kaca (ERK) Mahfuz, Husni; Herpandi, Herpandi; Baehaki, Ace
Jurnal FishtecH Vol 6, No 1 (2017)
Publisher : Jurnal FishtecH

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Research was conducted to know sensory and chemical characteristic of fish crackers dried with dryer greenhouse effect. This research was used survey and laboratory method. It is observing fish crackers dried process used dryer greenhouse effect modified of air sirculations. The result of chemical analysis (water content, ash content, protein, fat, and carbohydrate) showed that H1 (first day) has higer water content and H3 (third days) has higest of mineral, protein, fats, and carbohydrate on inside room themperature 42.38 °C – 42.89 °C, and humidity 40%. Result of sensory test used paired comparation test is not differently between greenhouse effect H2 and H3 crakers with control on 1% level. But color of greenhouse effect crackers with control is different on 1% level. Color of greenhouse effect crackers whiter than control
Karakteristik Sensori dan Fisiko-Kimia Crackers dengan Penambahan Tepung Ikan Sepat Siam (Trichogaster pectoralis) Sari, Dahlia Puspita; Nopianti, Rodiana; Baehaki, Ace
Jurnal FishtecH Vol 6, No 2 (2017)
Publisher : Jurnal FishtecH

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Abstract

Crackers are a type of biscuits produced through a fermentation process. They are crunchy, have a flat shape and a rather salty taste, and when broken, they show a multi-layered cross-section. A study on the effects of the addition of siamese gourami fish meal on the sensory and physicochemical characteristics of crackers was carried out at the laboratory of Fishery Technology. This research used a randomized block design with five treatments of different types of the concentration of siamese gourami fish meal, i.e. 0%, 5%, 10%, 20% and 30%. The observed parameters were sensory characteristics, physical characteristics (color and crispiness) and chemical characteristics (water content, ash content, protein content, fat content, and carbohydrate content). The results suggest that the addition of siamese gourami fish meal significantly affects the sensory characteristics (appearance, odor, color, texture and crispiness), as well as chemical characteristics (ash content, moisture content, protein content, fat content, and carbohydrate content). The best treatment found in this research was A2 (20 g fish meal : 180 g wheat starch).