Sugeng Heri Suseno
2Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Kelautan, Institut Pertanian Bogor jalan agatis lingkar kampus akademik IPB telepon 0251-8622915 faks. 0251-8622916, Bogor 16680

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PEMANFAATAN ABU GOSOK DAN KHITOSAN SEBAGAI UPAYA PENINGKATAN MUTU DAN EFESIENSI PADA PENGOLAHAN AGAR-AGAR KERTAS DI PAMEUNGPEUK, GARUT JAWA BARAT Suseno, Sugeng Heri
Jurnal Ilmu Pertanian Indonesia Vol. 11 No. 2 (2006): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (546.308 KB)

Abstract

This study attempts to increase the quality and for production gelatinous paper that is by using ashes rub as a substitute for potassium hydroxide ( koh ) that serves as penjedal and khitosan to improve the quality of organoleptik from gelatin paper.The research obtained that treatment ashes rub 30 % and khitosan 0.6 % give the best results in the test gel strength compared to the, while in the color and texture not markedly dissimilar and control.
SARDINE FISH OIL BY SENTRIFUGATION AND ADSORBENT FOR EMULSION Haryati, Kristina; Suseno, Sugeng Heri; Nurjanah, Nurjanah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 20 No. 1 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (376.68 KB) | DOI: 10.17844/jphpi.v20i1.16437

Abstract

Sardine fish meal by-product contain eicosapentaenoic acid (EPA) and docosahexaenoic (DHA) and it can be made as emulsion. The purpose of this study were to determine the best fish oil emulsion by mixingthe oil phase (lecithin 3% and oil) and water phase (carboxymethyl cellulose/CMC 2% and fruit juice) and then stored until creaming, and the emulsion is analyzed their viscosity, pH, percent of stability and longseparation. Sardine oil is separated from the emulsion and tested oxidation parameters. The best emulsion was fish oil emulsion after refined without citric acid (RTS) with viscosity (2470.31 cP), pH (5.64), percent of stability (56.14%) and long separation (14 days). Primary and secondary oxidation parameters of RTS  were FFA (14.87%), PV (14.43 meq/kg), AV (32.57 meq KOH/g), AnV (17.3 meq/kg), and Totox (46.16 meq/kg).
PEMANFAATAN LIMBAH IKAN SIDAT INDONESIA (ANGUILLA BICOLOR) SEBAGAI TEPUNG PADA INDUSTRI PENGOLAHAN IKAN DI PALABUHANRATU, KABUPATEN SUKABUMI Widyasari, RA Hangesti Emi; Kusharto, Clara M; Wiryawan, Budy; Wiyono, Eko Sri; Suseno, Sugeng Heri
Jurnal Gizi dan Pangan Vol. 8 No. 3 (2013)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (216.069 KB) | DOI: 10.25182/jgp.2013.8.3.217-220

Abstract

This research aims to analyze the nutritive value of flour head, liver powder and bone meal as by product of Indonesian eel (Anguilla bicolor) processing. Eel waste flour was made by using a thermal process in the drum dryer fish flouring mill PT. Carmelitha Lestari in Bogor, whereas proximate analysis for chemical tests were performed in the laboratory of Integrated Chemical Laboratory, IPB and direct observation was conducted in PT Jawa Suisan Indah, Palabuhanratu Sukabumi district in October 2012?April 2013. The nutritive value based on proximate analysis showed that head flour, liver flour, and bone flour contained protein 61.78%, 53.92%, and 41.01%; fat 15.55%, 27.28%, 13.07%; carbohydrate 11.48%; 14.96%, 8.13%; water 5.44%, 8.48%, 3.01%; ash 12.95%, 3.62%, 37.49%, and crude fiber 1.33%, 0.04%, 1.11%, respectively.
IMPROVING THE QUALITY OF SARDINE FISH OIL BY DEGUMMING USING SODIUM CHOLRIDE SOLUTION Hulu, Dian Prima Christiani; Suseno, Sugeng Heri; Uju, Uju
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 20 No. 1 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (231.318 KB) | DOI: 10.17844/jphpi.v20i1.16508

Abstract

The quality of fish oil is determined by some parameters such as primary and secondary grade oxidation, fatty acid profile and physical qualities which include viscosity, density, color and clarity. Sardine fish oil by-products of fish meal processing can be a source of polyunsaturated fatty acids (PUFAs), particularlyeicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Degumming is one of steps that can be carried out to improve the quality of sardine fish oil. The processing will help to reduce oxidation and eliminate the impurity of the oil that influence the quality of fish oil. The purpose of this study was to determine the effect of sodium chloride solution degumming on the quality of sardine fish oil to fulfill International Fish Oil Standard (IFOS). Fish oil purification was done by degumming of 5% H2O,  followedby sodium chloride solution with ratio of fish oil and sodium chloride solution were 1:1; 1:3, and 1:5. The sodium chloride solution concentrations of 5% and 8% for 20, 30 and 40 minutes. The next steps after degumming process were followed by alkali neutralization and bleached by absorbent. The best treatmentwas at  concentration of 5%  sodium chloride solution, ratio fish oil with sodium chloride solution 1:1 on a long time degumming processed 20 minutes. The best quality of fish oil, according to IFOS, was resulted from the treatments combination of free fatty acid 0.21±0.00%, peroxide value 0.43±0.06 mEq/kg, anisidin value 2.22±0.04 mEq/kg and total oxidation 3.11±0.14  mEq/kg.
EFFECT OF OXIDATIVE SARDIN FISH OIL FOR FOOD UTILIZATION Andriyani, Pitria; Nurhayati, Tati; Suseno, Sugeng Heri
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 20 No. 2 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (233.036 KB) | DOI: 10.17844/jphpi.v20i2.17908

Abstract

Sardine is an economic fish industry product in Indonesia. Sardin fish oil of fish meal by-product can be processed into ethyl ester as a food grade product. The purpose of this study were to determine the chemical and physical the best ethyl ester of Semirefined and refined oil from sardine fish meal by-products. Results showed that heavy metals detected was cadmium (Cd) value, i.e. 0.02 ppm. SFA content of crude oil sardines was 29.39% with palmitic acid (16.24%) as the predominant fatty acids. The MUFA content amounted to 14.87% with palmitic acid as the predominant fatty acid (5.76%). The PUFA content were 35.47% with DHA (17.07%) as the predominant fatty acid, while EPA amounted to 13.82%. Semirefined oil  transformed into Semirefined ethyl ester oil was the best on oxidative and physical parameters. Oxidation process produced Semirefined ethyl ester with 1.50±0.00 mEq/kg peroxide value (PV), 0.90±0.15% fattyacids (% FFA), 5.46±0.32 mEq/kg Anisidin p-value (p-AV), 8.46±0.32 mEq/kg oxidation (TOTOKS), 62.15±0.27%T viscosity and and 5.65±0,26 cP clarity.
PROFIL ASAM LEMAK DAN KESTABILAN PRODUK FORMULASI MINYAK IKAN DAN HABBATUSSAUDA Suseno, Sugeng Heri; nurjanah, - -; Faradiba, Tenny -
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 16 No. 2 (2013): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (113.397 KB) | DOI: 10.17844/jphpi.v16i2.8048

Abstract

Minyak ikan dan minyak habbatussauda saat ini banyak digunakan untuk meningkatkan kecerdasandan mencegah berbagai penyakit. Tujuan penelitian ini adalah menentukan karakteristik dan kestabilanproduk kombinasi minyak ikan dan habbatussauda. Formulasi kombinasi minyak ikan dan habbatussaudayaitu sebesar 1:1, 3:1, 5:1, dan 7:1. Analisis profi l asam lemak menunjukkan bahwa minyak ikan didominasioleh EPA dan DHA, sedangkan komponen utama minyak habbatussauda adalah asam oleat dan asamlinoleat. Minyak habbatussauda memiliki aktivitas antioksidan sebesar 551,17 mM AEAC, sedangkanminyak ikan sebesar 61,15 mM AEAC. Formulasi terbaik berdasarkan uji FFA, bilangan peroksida, dananisidin adalah formulasi 1:1 dengan nilai masing-masing 1,68%, 26,67 meq/kg dan 13,65 meq/kg. Hasilterbaik berdasarkan uji kestabilan adalah produk kombinasi 3:1 dengan nilai FFA terendah hingga harike-9 sebesar 5,94%, sedangkan untuk uji organoleptik adalah formulasi 7:1, paling disukai panelis karenamemiliki warna yang paling cerah.Kata kunci: anisidin, kestabilan, organoleptik, peroksida
CHARACTERISTICS OF COMBINATION SHARK LIVER OIL (CENTROPHORUS SP.) AND SPIRULINA POWDER AS FOOD SUPPLEMENT Soselisa, Julian Franklin; Suseno, Sugeng Heri; Setyaningsih, Iriani
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 22 No. 2 (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 (218.174 KB) | DOI: 10.17844/jphpi.v22i2.27675

Abstract

The content of fish oil supplements is sufficient to fulfill the need of EPA and DHA, however adding nutritional value will be beneficial. This study was aimed to characterize the chemical content of the supplement from a combination of shark liver oil and Spirulina powder. The oil was extracted using dry rendering method at 50oC for 8 hours. The extracted oil was then combined with Spirulina powder with a concentration of 10; 30; and 50%. In general, the chemical characteristics of fish oil were affected by the addition of Spirulina plantesis. The fish oil with adddition of Spirulina 50% had the highest protein (24.3%) and essential amino acid content (but comparable DHA content. In conclusion, addition of Spirulina increased the chemical content of the fish oil, but reduced their fatty acid content.
KONSUMSI MINYAK IKAN LELE (CLARIAS GARIEPINUS) YANG DIPERKAYA OMEGA 3 MEMPERBAIKI LOW DENSITY LIPOPROTEIN (LDL) DAN KOLESTEROL TOTAL PADA LANSIA Srimiati, Mia; Kusharto, Clara Meliyanti; Tanziha, Ikeu; Suseno, Sugeng Heri
Jurnal Gizi dan Pangan Vol. 12 No. 2 (2017)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (315.68 KB) | DOI: 10.25182/jgp.2017.12.2.117-122

Abstract

The objective of this study was to analyze the effect of catfish oil supplementation on the LDL and total cholesterol levels in the elderly. Experimental design with randomized controlled trial (RCT) was  used in this study. Subjects were divided into two groups, the first group (A1) was given catfish oil 1,000 mg per day, while the second group (A2) was not given the oil, it was called a control. The lipid profile measurement was performed before and after the intervention. Catfish oil consumed daily by treatment group for 60 days and then the effect on the lipid profile was evaluated. Total cholesterol and LDL in the two groups did not differ significantly. However, total cholesterol and LDL cholesterol of the treatment group had lower scores than the control group. In addition, the LDL levels in the treatment group were below maximum level, or maybe normal. The LDL and total cholesterol in the control group increased significantly (p<0.05), while in the treatment group was not significant. It might be due to enhancement of the consumption of the subject for 60 days. Thus, catfish oil enriched with omega 3 could inhibit the rate of enhancement of the LDL and total cholesterol.
Kandungan Zat Gizi dan Potensi Antibakteri Ikan Laut Dalam di Selatan Jawa Suseno, Sugeng Heri; Suman, Ali; Al Fanany, Fanni
Jurnal Perikanan Universitas Gadjah Mada Vol 8, No 1 (2006)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.164

Abstract

The research was mainly carried out to know nutrition composition and antibacterial potency of deep sea fish in south Java sea. Results showed that protein, fat, ash, and moisture contents of deep sea fish, Coelorincus longissimus, Coryphaenoides sp., Pereichthydae, Ophidiidae sp., Nomeidae, Satyrrichtys welchi, Dropus pragillis, Parascolopsis sp., Glytophidian sp., Hydrolagus sp., Ophidiidae, and one of unidentified species were 11.13-18.21%, 1.03-7.72%, 0.67-3.93%, and 70.70-86.30%, respectively. Nomeidae, S. welchi,. Parascolopsis sp., Hydrolagus sp., Ophidiidae, Pereichthydae, and one of unidentified species contained 17 amino acids with 9 essensial and 8 nonessensial amino acids. The essensial amino acids included histidine, arginine, threonine, valine, methionine, isoleucine, leucine, phenylalanine and lysine. The nonessensial amino acid were aspartic acid, glutamic acid, serine, glycine, alanine, proline, tyrosine, dan cysteine. Antibacterial experiment showed that meat extracts of Nomeidae, S. welchii, Parascolopsis sp. exhibited antibacterial activity against Staphylococcus aureus at 700 ppm with 0.25-2 mm of inhibitor zones. Meat extract of Nomeidae, S. welchii, Parascolopsis sp., Hydrolagus sp. at the same concentra-tion also produced 0.5-5 mm inhibition zones against Eschericia coli. Meat extract of S. welchii at 1,000 ppm produced 36 and 30 mm inhibition zones against S. aureus and E. coli, respectively.
EXTRACTION AND CHARACTERIZATION OF LIVER OIL FROM SILKY SHARK Rozi, Anhar; Suseno, Sugeng Heri; Jacoeb, Agoes Mardiono
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 19 No. 2 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (689.891 KB) | DOI: 10.17844/jphpi.v19i2.13453

Abstract

Silky shark liver was 10-15% of its body mass and 50% of oil is contained in the liver. The aimed ofthis study was to determine heavy metal content, fatty acid profile on raw material, extraction of its oil, andparameter of oxidation. The method of heavy metal test stated on the SNI and fatty acid analysis referredto AOAC. The extraction was oven methode at 50, 60, 70, and 80°C in 8 hours. Cadmium (Cd) as thehighest heavy metal content with 0.88±0.01 ppm, SFA was 18.46% composed by palmitic acid dominantly(12.59%). The MUFA was 24.54 % with the highest oleic acid (17.86%). PUFA was 19.11 % that consist ofDHA (14.35%) as the most abundantly present while EPA was 1.50%. Shark liver oil which was extractedat 50°C had the highest yield (24.47%). The oxidation of silky shark liver oil extraction indicated the besttreatment at 50°C with peroxide value (PV), p-Anisidine value (p-AV), percentage of free fatty acid (% FFA),acid value (AV), and total oxidation (TOTOX) were 7.26±1.27 mEq/kg, 16.79±0.28 mEq/kg, 5.47±0.12%,10.88±0.25 mg KOH/kg, and 31.31±2.26 mEq/kg respectively.