Andarini Diharmi
1Departemen Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Riau, Jl. HR Subrantas Km 12.5, Panam 28293, Pekanbaru. 2Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IP

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KARAKTERISTIK KOMPOSISI KIMIA RUMPUT LAUT MERAH (RHODOPHYCEA) Eucheuma spinosum YANG DIBUDIDAYAKAN DARI PERAIRAN NUSA PENIDA, TAKALAR, DAN SUMENEP Diharmi, Andarini; Fardiaz, Dedi; Andarwulan, Nuri; Heruwati, ndang Sri
Berkala Perikanan Terubuk Vol 39, No 2 (2011): Juli 2011
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (725.77 KB) | DOI: 10.31258/terubuk.39.2.%p

Abstract

he objective of research was to get the chemical composition of red algal(E. spinosum) from different coastal of water that have the potensial as a sourceof carrageenan. The analysis was conducted to analyze the chemical content ofthe algal (E. spinosum) of three coastal water were moisture content, ash content,protein content, fat content, carbohydrate content and dietary fiber content. Theresults of analysis chemical composition of red algal from different waters hadshowed that content of moisture content 19.55-21.27% , ash content 18.55-18.95%, protein content 4.85-5.59% content, fat content of 0.06-0.1% andcarbohydrate content 53.44-55.52 % while the total dietary fiber content of redalgal (E. spinosum) was 12.78-15;92%. The chemical composition of red algal E.spinosum of three coastal water no real effect unless total dietary fiber contentwas significantly diffrence between the coastal water.
Karakteristik mikroselulosa mikrokristalin dari rumput laut merah Eucheuma cottonii Edison, Edison; Diharmi, Andarini; Sari, Ela Davera
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 22 No. 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (135.769 KB) | DOI: 10.17844/jphpi.v22i3.28946

Abstract

Microcrystalline Cellulose (MCC) is a modified of cellulose widely used as an additive in food and pharmaceutical industry. MCC is used in the pharmaceutical field as an excipient compound in the manufacture of tablets. Raw materials for MCC are of high cellulose content, such as Eucheuma cottonii seaweed. This study was aimed to determine the characteristics of MCC from seaweed E. cottonii. The MCC was obtained by hydrolyzing of α-cellulose from seaweed E. cottonii using HCl solution with three different concentrations: 2, 2.5 and 3 N. The chemical compositions (water, ash, protein, lipid, and carbohydrate) of red seaweed flour were determined. The moisture, ash, sensory, yield, and pH of the MCC were also analysed. The results showed that E. cottonii seaweed flour had moisture, protein, fat, ash, and carbohydrate content 3.88%, 0.85%, 2.4%, 3.44%, and 89.4% respectively. HCl concentrations had a significant effect on the moisture and ash content. The MCC had a yield of 35.8-38.00%, pH 5.73-6.82, moisture content 4.09.6, ash 0.94-4.90%. The characteristics of the MCC was in accordance with the standards of the British Pharmacopeia except the ash content.
CHARACTERISTICS FISH OIL FROM BELLY FAT PATIN (Pangasius hypophthalmus) IS REFINNED USING BENTONITE Sembiring, Lorde; Ilza, Mirna; Diharmi, Andarini
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

 Abstract Catfish processing (Pangasius hypophthalmus) produces byproducts of belly fat containing unsaturated fatty acids, polyunsaturated fatty acids (PUFAs) consisting of linoleic, linolenic, EPA, and DHA are the essential fatty acids the body needs to maintain health. Utilizing belly fat catfish can be processed into crude fish oil. Raw fish oil is purified to increase its economic value. Purification of fish oil usually uses absorbent one of them bentonite. Bentonite is used in the process of purifying oil as a pallor due to its high montmoriloni content. These research was conducted to study the effect of bentonite use (1, 4, 7%) on the characteristics of refined catfish oil. The design used completely non factorial randomized design. Bentonite addition treatment factor used A1 (1%), A2 (4%), A3 (7%) and repeated as many as 3 repetitions.  The results showed that bentonite had significant effect on fat content, peroxide number, anisidin and total oxidation number. The use of 7% bentonite decreased content  of fat, peroxide number, anisidine, peroxidants and total oxidation respecively from 1.72 to 0.85%, 5.18 to 0 meq / kg, 27.51 to 2.28 meq / kg, and 37.88 to 2.28 meq / kg.Key word:bentonite, Catfish, belly fat, fish oil, refinned
CHARACTERISTICS OF CARRAGENAN (Eucheuma cottonii) EXTRACTED WITH KOH Rusnawati, Rusnawati; Diharmi, Andarini; Loekman, Suardi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACT  The purpose of this study was to determine the chemical composition of dried Eucheuma cottonii and physico-chemical characteristicsof carrageenan were extracted with Potassium hydroxida (KOH) solutions 4, 8, and 12% was obtained from Northern Rupat and Riau Islands. The results of analysis showed that the chemical composition of dried Eucheuma cottonii of both costal sea regions was not different, with the chemical composition value of moisture (7.99-11.45%), ash (22.84-36.52%),acid-insoluble ash (1.66-2.25%), and sulfate content (22.46-29.64%), those were not difference in all carrageenan except ash content, whereas the physical characteristics of both carrageenan are significantly different. The results of this study indicate that the carrageenan was extracted with KOH (4, 8, and 12%) only affects the physico-chemical characteristics of gel strenght, viscosity and carrageenan ash content. Keywords:carrageenan, Eucheuma cottonii, extraction, gel strength, KOH
CHARACTERISTICS OF ORGANOLEPTIC QUALITY AND PHBAUNG (MYSTUS NEMURUS) WITH SOAKING IN THE CHITOSAN SOLUTION Fransiskus, Jhosua; Karnila, Rahman; Diharmi, Andarini
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

AbstractThis study was aimed to determine the organoleptic quality and pH of fresh baung (Mystus nemurus) soaked with chitosan solution with different concentrations. This research used the experimental method, by immersing the fish with chitosan solution with a concentration of 0% (without chitosan), 1, 2, and 3% and soaking time 0, 4, 8 and 12, for 16 hours. The analysis parameters were consisted of organoleptics including eye appearance, gills, mucus, meat (color and appearance), odor, texture, and pH test. The results were showed that immersion of baung in high concentration of chitosan can maintain freshness of baung fish. Soaking fish in 3% chitosan solution is able to maintain freshness with freshness for 12 hours aimed at the value of the eye value of 6.79 (sunken eyes, pupils turn white, cloudy corneas); gills with a value of 7.05 (pale red color, without mucus); odor 6.87 (Neutral). Immersion in chitosan solution for 16 hours produced atexture of baung fish 7.13 (rather soft, less elastic when pressed with a finger, difficult to tear meat from the spine); meat with a value of 7.12 (less brilliant, specific type, no milking along the spine, abdominal wall of whole meat);mucus with a value of 7.05 (The mucus layer starts to become slightly cloudy, the color is rather white, less transparent); and pH 6. The best treatment for this is immersion of baung fish with a concentration of chitosan 3%. Keywords: eye,freshness, solution concentration, texture,
Characterization of the oil from the abdomen part of smoked catfish (Pangasius hypophthalmus) processing by-product Ayu, Dewi Fortuna; Diharmi, Andarini; Ali, Akhyar
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 (304.686 KB) | DOI: 10.17844/jphpi.v22i1.26473

Abstract

Smoke catfish (Pangasius hypophthalmus) processing place produces waste in the form of fish entrails. Abdominal fat is the main component of fish entrails and is a source of fish oil. This study was aimed to determine the physicochemical characteristics and composition the catfish abdominal fat. The oil was extracted by rendering the abdominal fat at 70°C for 5 h followed up by purification through bentonite and active charcoal. Crude catfish oil was observed to be semi-solid in texture, yellow and fishy. The purification improved the characteristics of the fish oil. The purified fish oil was white and less fishy. Furthermore, the purification step reduced the free fatty acid content, the acid number and peroxide value up to 11; 4 and 3 fold, respectively. Palmitic, stearic and myristic acid dominated saturated fatty acid group, representing 26.22; 5.06 and 2.85% of the total fat, respectively. Meanwhile, oleic and linoleic represented 40.14 and 19.97 of the total fat, respectively and were the dominant fatty acid of the unsaturated fatty acid group.
THE CHARACTERIZATION OF CHEMICAL, AMINO ACID AND FATTY ACID OF CATFISH (Clarias nieuhofii) GENERAL WATERAND CULTIVATION Ningsih, Tri Ayu; Karnila, Rahman; Diharmi, Andarini
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

Abstract This study was aimed to obtain the chemical compositions, amino acids and fatty acids of catfish (Clarias nieuhofii) that live in general waters and cultivation. This study using the comparative experimental with T-test consists of two treatment that was the catfish from general waters and cultivation. Data obtained served in the form of table, analyzed in descriptively and statistically with an average deviation standard of variable T1 and T2. The chemical characteristics of meat catfish of general waters and cultivation based on dry weight were water holding capacity 21.63, 19.30%, water content 83.27, 83.76%, ash content 4.64, 3.30%, fat content 2.15, 3.36%, protein content 87.29, 81.75%, carbohydrate content 5.93, 11.35%, amino acids 91.99%, 86.58%, fatty acids 81.99%, 86.62%, respectively. The fish habitat was significantly affect to water holding capacity, water, ash, fat, protein, carbohydrate, amino acids and fatty acids content.Keywords:amino acids, Clariasnieuhofii, cultivation, general waters
Characteristics of Pure Oils from Belly Fat (Pangasius hypophthalmus) with Bentonite Purification Sembiring, Lorde; Ilza, Mirna; Diharmi, Andarini
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 21 No. 3 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (230.765 KB) | DOI: 10.17844/jphpi.v21i3.24742

Abstract

Catfish (Pangasius hypophthalmus) processing industry produces by products of abdoment fat containing unsaturated fatty acids, polyunsaturated fatty acids (PUFAs) which are the essential fatty acids needs to maintain health. Catfish belly fat can be processed into coarse fish oil through a purification process, with the addition of the adsorbent used, one of which is bentonite. This study was aimed to determine theeffect of bentonite application on the characteristics of refined catfish oil. Fish oil was extracted from belly fat then purified by adding bentonite adsorbent at a concentration of 1; 4 and 7%. The design used in thisstudy was a complete factorial of one factor. The parameters of analysis were the number of free fatty acids, peroxide value, anisidine, and totox. The results showed that bentonite had significant effect on free fattyacid, peroxide, anisidine and totox values. The use of 7% bentonite decreased content of free fatty acid, peroxide value, anisidine, peroxide and totox from 1.72 to 0.85%, 5.18 to 0 meq/kg, 27.51 to 2.28 meq/kg,and 37.88 to 2.28 meq/kg respectively.
Aktivitas Antimikroba Teripang Kasur (Stichopus Vastus Sluiter) dari Perairan Natuna Kepulauan Riau Sukmiwati, Mery; Diharmi, Andarini; Mora, Enda; Susanti, Emma
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 21 No. 2 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia 21(2)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (205.119 KB) | DOI: 10.17844/jphpi.v21i2.23088

Abstract

Teripang merupakan salah satu sumber daya perairan yang belum termanfaatkan secara optimal. Hewanlaut ini mengadung komponen bioaktif yang cukup potensial, oleh karena itu teripang dapat dimanfaatkansebagai salah satu alternatif oleh industri farmasi sebagai bahan baku obat dan industri pengolahan hasilperikanan. Penelitian ini bertujuan untuk menentukan aktivitas antibakteri dan antijamur berdasarkanzona hambat terhadap Staphylococcus aureus, Staphylococcus epidermilis, Escherichia coli, Pseudomonasaeruginosa dan antijamur terhadap Candida albicans, Trihopyton mentagrophytes. Metode penelitian terdiridari ekstraksi dengan metanol, uji fitokimia, fraksinasi, uji aktivitas antibakteri dan antijamur denganmetode difusi, serta komatografi vakum cair. Eksperimen dilakukan dengan 3 kali ulangan dan analisissecara deskriptif. Hasil penelitian menunjukkan ekstrak teripang terdeteksi mengandung komponensaponin, terpenoid dan steroid. Diameter zona hambat ekstrak teripang terhadap 4 spesies bakteri berkisardari 10,33 -12,26 mm, antijamur C. albicans 9,77 mm dan T. mentagropytes 9,12 mm. Hasil kromatografivakum cair berbagai kosentrasi menunjukkan aktivitas maksimum antibakteri dan antijamur yang memilikiaktivitas interaksi tertinggi terhadap S. epidermilis dan jamur C.albicans.
CHARACTERISTICS OF ORGANOLEPTIC QUALITY AND pHBAUNG (Mystus nemurus) WITH SOAKING IN THE CHITOSAN SOLUTION Fransiskus, Jhosua; Karnila, Rahman; Diharmi, Andarini
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

AbstractThis study was aimed to determine the organoleptic quality and pH of fresh baung (Mystus nemurus) soaked with chitosan solution with different concentrations. This research used the experimental method, by immersing the fish with chitosan solution with a concentration of 0% (without chitosan), 1, 2, and 3% and soaking time 0, 4, 8 and 12, for 16 hours. The analysis parameters were consisted of organoleptics including eye appearance, gills, mucus, meat (color and appearance), odor, texture, and pH test. The results were showed that immersion of baung in high concentration of chitosan can maintain freshness of baung fish. Soaking fish in 3% chitosan solution is able to maintain freshness with freshness for 12 hours aimed at the value of the eye value of 6.79 (sunken eyes, pupils turn white, cloudy corneas); gills with a value of 7.05 (pale red color, without mucus); odor 6.87 (Neutral). Immersion in chitosan solution for 16 hours produced atexture of baung fish 7.13 (rather soft, less elastic when pressed with a finger, difficult to tear meat from the spine); meat with a value of 7.12 (less brilliant, specific type, no milking along the spine, abdominal wall of whole meat);mucus with a value of 7.05 (The mucus layer starts to become slightly cloudy, the color is rather white, less transparent); and pH 6. The best treatment for this is immersion of baung fish with a concentration of chitosan 3%. Keywords: eye,freshness, solution concentration, texture,