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UJI AKTIVITAS ANTIBAKTERI EKSTRAK METANOL RUMPUT LAUT (EUCHEUMA SP) PADA BERBAGAI TINGKAT KONSENTRASI TERHADAP PERTUMBUHAN BAKTERI ESCHERICHIA COLI DAN STAPHYLOCOCCUS AUREUS Hafizah, Indria; Akib, Nur Illiyin; Fajrianto, Muhammad
MEDULA Vol 1, No 2 (2014)
Publisher : Halu Oleo University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (387.655 KB) | DOI: 10.33772/medula.v1i2.194

Abstract

Red algae seaweed Eucheuma sp containflavonoids compound which has activity as anantibacterial. Thisstudyaimstodeterminethe difference of seaweed methanol extract(Eucheuma sp) on inhibiting the growth ofEscherichia coli andStaphylococcus aureusbacteria. This research was conducted with post?test only design (one-shot case study) with a variable treatment of theseaweed methanolextract (Eucheuma sp) against S. aureus and E. coli.Extractswerethendividedinto 5 concentration of 75%, 50%, 25%, 5%, and non-extraction (squeezed). Analysis of data t odetermine the level of concentration differences seen from the ANOVA test (analysis of variance) followedby a posthoc test. The results of bivariat analysis showed the inhibition of E. coli bacteria there are difference in clear zone diameter which are significant various levels of each concentration, with a value of p = 0.000(p < 0.05) and in S. Aureus inhibition P = 0.073 (p > 0.05) which means there is no difference in the diameter of clear zone at various levels for each concentration. The conclusions of this research are differences extract concentration have effect on the inhibition of the growth of the bacterium Escherichia coli and the difference in concentration of the extract have no effect on the inhibition of growth of Staphylococcus aureus.Key words : Eucheuma sp, Escherechia coli, Staphylococcus aureus
UJI KUALITAS GELATIN DARI TULANG IKAN TUNA SIRIP KUNING (Thunnus albacares) MENGGUNAKAN JENIS ASAM YANG BERBEDA Safitri, Rini; Isamu, Kobajashi Togo; Akib, Nur Illiyin
Jurnal Fish Protech Vol 2, No 2 (2019): Jurnal Fish Protech Vol. 2 No. 2 Oktober 2019
Publisher : Universitas Halu Oleo

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Abstract

ABSTRACT          The Aim of this study was to determine the quality of gelatin from the yellowfin tuna bone of different acid types and to know the effect of the use of acid as an extraction material to the quality of the yellowfin tuna gelatin. This study uses a variety of different acid concentrations, namely the solution of hydrochloric acid 4% (A1), acetate 4% acid (A2) and 4% sulphuric acid (A3). The study made use of the complete random draft (RAL) consisting of 3 treatments and 3 times repeated. Data on the observation result is analyzed using ANOVA (Analysis of Variance) at 95%, if there is a real difference (P > 0.05) then the test is carried out with a test of DMRT (Duncan Multiple Range Test) in the real standard 95%. Analysis of sensory testing, proximate composition, pH value tests, and lowliness. The highest consecutive sensory values (aroma and color) are found in the treatment of (A1) and (A3) with a value of 6.2 and 6.1. The highest consecutive proximate composition values (moisture content, ash content, and protein levels) are noted in the (A2) and (A1) treatments with values of 12.51, 6.60 and 50.64. Highest pH value on the treatment of (A1) and (A2) with value 5. The highest yield values in the (A3) treatment with a value of 3%. From statistics of real difference test (DMRT) indicates that there is no noticeable difference in the gelatin color and aroma of the yellowfin Tuna fish bones by using altered acid types. Keywords: Gelatin, Lowliness, Proximate, PH value, sensory test, Tuna bone, and ABSTRAKPenelitian ini bertujuan untuk mengetahui kualitas gelatin dari tulang ikan tuna sirip kuning dari jenis asam yang berbeda dan untuk mengetahui pengaruh penggunaan asam sebagai bahan pengekstraksi terhadap kualitas gelatin ikan tuna sirip kuning. Penelitian ini menggunakan variasi konsetrasi asam yang berbeda yaitu larutan asam klorida 4% (A1), asam asetat4% (A2) dan asam sulfat 4%  (A3). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan dan 3 kali ulangan. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf  95%, apabila terdapat beda nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Analisis uji sensori, komposisi proksimat, uji nilai pH dan rendemen. Nilai sensori tertinggi berturut-turut (aroma dan warna) terdapat pada perlakuan (A1) dan (A3) dengan nilai 6.2 dan 6.1. Nilai komposisi proksimat berturut-turut tertinggi (kadar air, kadar abu, dan kadar protein) terdapat pada perlakuan (A2) dan (A1) dengan nilai 12.51, 6.60 dan 50.64. Nilai pH tertinggi pada perlakuan (A1) dan (A2) dengan nilai 5. Nilai rendemen tertinggi pada perlakuan (A3) dengan nilai 3%. Dari statistik   uji beda nyata (DMRT) menunjukkan bahwa tidak terdapat perbedaan nyata pada warna dan aroma gelatin dari tulang ikan Tuna sirip kuning dengan menggunakan jenis asam yang berbeda.Kata kunci: Gelatin, Nilai pH,Proksimat, Rendemen, Tulang Ikan Tuna, dan Uji Sensori
KARAKTERISTIK GELATIN BERBAHAN BAKU TULANG IKAN CAKALANG (KATSUWONUS PELAMIS) DENGAN MENGGUNAKAN JENIS ASAM YANG BERBEDA Farida, Farida; Isamu, Kobajashi Togo; Akib, Nur Illiyin
Jurnal Fish Protech Vol 3, No 1 (2020): Jurnal Fish Protech Vol. 3 No. 1 April 2020
Publisher : Universitas Halu Oleo

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Abstract

Characteristics of gelatin made from skipjack fish (Katsuwonus pelamis) using different types of acidsABSTRACT         The aim of this study was to determine the gelatin processing technique using different types of acids and the effect of the use of acid as an extracting agent on the gelatin quality of skipjack fish bones. This study used a Completely Randomized Design (CRD) consisting of 3 treatments, namely A1 (immersion with 4% HCl), A2 (immersion with 4% CH3COOH) and A3 (immersion with 4% H2SO4). Each treatment was carried out 3 times so that the number of experimental units was 9 units. Data from observations were analyzed using ANOVA (Analysis of Variance) at a level of 95%, if there was a significant difference (p <0.05), further tests were carried out with the DMRT (Duncan Multiple Range Test) tests at a 95% significance level. The results obtained showed that the characteristics of gelatin made from skipjack fish bones by using a different type of acid did not have a significant effect on sensory values which included color and aroma. The best results for sensory assessment of the immersion using sulfuric acid were 6.2 and the aroma sensory test with immersion using hydrochloric acid was 5.4. The results of gelatin proximate showed that the water content ranged from 3.99% -13.32% ash content 2.27-3.19% protein content 27.08% -35.42% and pH 2.93% -4.81%.Keywords: gelatin, skipjack fish, hydrochloric acid, sulfuric acid and acetic acid ABSTRAKTujuan penelitian ini adalah untuk mengetahui teknik pengolahan gelatin dengan menggunakan jenis asam yang berbeda dan pengaruh penggunaan asam sebagai bahan pengestrak terhadap kualitas gelatin tulang ikan cakalang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu A1 (perendaman dengan HCl 4%), A2 (perendaman dengan CH3COOH 4%) dan A3 (perendaman dengan H2SO4 4%). Masing-masing perlakuan dilakukan 3 kali ulangan, sehingga diperoleh jumlah satuan percobaan sebanyak 9 unit. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of  Variance) pada taraf 95%, apabila terdapat beda nyata (p<0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian yang diperoleh menunjukkan bahwa karakteristik gelatin berbahan baku tulang ikan cakalang dengan menggunakan jenis asam yang berbeda tidak memberikan pengaruh nyata terhadap nilai sensori yang meliputi warna dan aroma. Hasil terbaik untuk penilaian sensori terhadap pada perendaman menggunakan asam sulfat yaitu 6,2 dan uji sensori aroma dengan perendaman menggunakan asam klorida yaitu 5,4. Hasil proksimat gelatin menunjukkan  kadar air berkisar antara 3,99%-13,32% kadar abu 2,27-3,19% kadar protein 27,08%-35,42% dan pH 2,93%-4,81%.Kata kunci: gelatin, tulang ikan, HCl, H2SO4, CH3COOH