Agoes Mardiono Jacoeb

MINI-COI BARCODES SEBAGAI PENANDA MOLEKULER UNTUK KETERTELUSURAN LABEL PANGAN BERBAGAI PRODUK OLAHAN IKAN SIDAT

Ikan Sidat merupakan komoditas hasil perikanan penting dengan nilai ekonomis tinggi. DNA barcoding telah cukup banyak digunakan sebagai metode berbasis penentuan urutan nukelotida untuk mendeteksi jenis spesies pada ikan. Proses pengolahan dengan suhu tinggi dapat menyulitkan proses identifikasi berbasis penentuan urutan nukelotida. Tujuan penelitian ini adalah untuk mengidentifikasi spesies berbagai produk olahan ikan sidat menggunakan marka molekuler mini-COI barcodes. Pengolahan suhu tinggi yang digunakan pada penelitian ini adalah: panggang, penggorengan dalam minyak sayur, panggang, pengasapan panas dan pengolahan suhu sterilisasi. Seluruh sampel segar dapat teridentifikasi sebagai spesies Anguilla bicolor bicolor (99-100%) dan Anguilla marmorata (100%). Sampel olahan sidat berhasil diamplifikasi dengan marka mini-COI barcodes , sehingga dapat digunakan untuk aplikasi pengawasan label produk seafood secara rutin.

Extraction and characterization of liver oil from silky shark

Silky shark liver was 10-15% of its body mass and 50% of oil is contained in the liver. The aimed of this study was to determine heavy metal content, fatty acid profile on raw material, extraction of its oil, and parameter of oxidation. The method of heavy metal test stated on the SNI and fatty acid analysis referred to AOAC. The extraction was oven methode at 50, 60, 70, and 80°C in 8 hours. Cadmium (Cd) as the highest 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 of DHA (14.35%) as the most abundantly present while EPA was 1.50%. Shark liver oil which was extracted at 50°C had the highest yield (24.47%). The oxidation of silky shark liver oil extraction indicated the best treatment 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.

Identification of Antioxidant Compounds Structure Large-Leafed Mangrove (Bruguiera gymnorrhiza) Fruit

Antioxidants are compounds that can inhibit or prevent the oxidation of the easily oxidized substrate. One of the plants as a potential source of bioactive compounds and antioxidant activity is large-leafed mangrove (Bruguiera gymnorrhiza). This plant is commonly found in the Pacific region of Southeast Asia, Ryukyu Islands, Micronesia and Polynesia (Samoa) to subtropical regions of Australia and has been used by the society. This study aimed to determine the bioactive compounds structure of large-leafed mangrove has the highest antioxidant activity. The compound structure prediction was done by Nuclear Magnetic Resonance (NMR). The compound structure in the selected antioxidant fractions are flavonol, glikosilfalvon and flavon. Those three compounds are flavonoid compound which has a great role as the one that has antioxidant activity in large-leafed mangrove fruit.

Identification on Histamine Content and Histamin-Forming Bacteria of Boiled Badeng Slender Tuna

Pindang is a semi-dried product which relatively short lasting products. Due to the rapid formation of histamine and bacterial enzyme activities contained in the fish, it is necessary to study and identify the histamine levels either on fresh tuna or in its pindang. This study aims to analyze histamine and histamine-forming bacteria in processed pindang tuna (A. rochei). Fresh tuna (A. rochei) was obtained from TPI Cisolok Palabuhanratu. The fish was processed according to pindang badeng method (20% salt added, boiled for 8 hours). The product then stored at room temperature and observed for 0,8,16,24 and 32 hours. Analysis were conducted through chemical (histamine and TVB) and microbiological test (TPC, identification of bacteria, histamine levels in bacteria). The results showed that the stored pindang for 32 hours can reactivate the production of histamine and increase their levels significantly. This is consistent with the increase on the value of TVB and TPC in pindang products. Six types of histamine-forming bacteria found on pindang tuna that are P. vulgaris, H. alvei, M. Morganii, E. aerogenes, K. oxytoca, K. pneumoniae. Activity test results showed that K. pneumoniae and H. alvei form the highest and the lowest levels of histamine formation respectively. Keywords: Histamine, bacterial, boiled tuna (Auxis rochei)

Chemical Compound, Phytochemical and Toxicity on Green Rough-backed Puffer from Cirebon District

Abstrak Penelitian ini bertujuan untuk mengkaji rendemen, kandungan gizi dan uji in vitro ekstrak ikan buntal ikan buntal pisang dari perairan Kabupaten Cirebon. Metode yang digunakan pada penelitian ini meliputi analisis proksimat, analisis fitokimia dan uji in vitro ekstrak dari ketiga bagian ikan buntal pisang (daging, jeroan dan kulit). Ikan buntal pisang yang digunakan berukuran (10-13) cm. Rendemen yang didapatkan yaitu daging 37,80%, tulang 45,71%, jeroan 7,25% dan kulit 9,23%. Ikan buntal pisang memiliki potensi terbesar kandungan proteinnya, berkisar 18,54%-25,31%. Seluruh ekstrak memiliki kandungan alkaloid dan memiliki sedangkan ekstrak daging pada uji molisch. Hasil uji fitokimia menunjukkan bahwa daging ikan buntal pisang memiliki kandungan tetrodotoksin tetapi jumlahnya belum diketahui. Nilai LC 50 pada ekstrak daging sebesar 104.3498 μg/mL, ekstrak jeroan sebesar 105.4564 μg/mL, dan ekstrak kulit sebesar 104.9637 μg/mL. Hasil tersebut menggambarkan bahwa ekstrak daging, jeroan dan kulit pada ikan buntal pisang tidak toksik, walaupun terdapat indikasi adanya tetrodotoksin pada dagingnya. Kata kunci: ekstrak, fitokimia, ikan buntal pisang, kandungan gizi Abstrak This aims of study was to assess yield, nutrient content and in vitro assay of extract on green rough-backed puffer from Cirebon district. The method used in this study was the proximate analysis, phytochemicals, and BSLT test of extracts on three parts of puffer fish (meat, viscera and skin). Puffer fish used measure around 10-13 cm. The yield obtained was meat 37.80%, bone 45.71%, viscera 7.25% and skin 9.23%. Protein content showed greatest potential, protein in the fish meat was 18.54% while the skin was 25.31%. Phytochemical test showed the entire extract has a positive value for alkaloids and have a negative value on the other reagents, except meat extract on molisch test. Phytochemical test results indicated that the meat of green rough-backed puffer contain tetrodotoxin, but the amount was unknown. LC 50 values in meat extract was 104.3498μg/mL, extract the viscera of 105.4564μg/mL, and the skin extract was 104.9637μg/mL. These results showed that the extract of meat, viscera and skin of the puffer fish is not toxic, although there are indications of tetrodotoxin in the flesh.

ANATOMI, KOMPONEN BIOAKTIF DAN AKTIVITAS ANTIOKSIDAN DAUN MANGROVE API-API (Avicennia Marina)

The study about chemical and physical characteristics, bioactive compounds and antioxidant activity of mangrove api-api (Avicennia marina) leaf have been done. The structure of leaf tissues was analyzed with microscopic method, chemical compositions were determined by proximate analysis, antioxidant activity was determined by DPPH method, while bioactive compounds were determined by phytochemical assay. The microscopic analysis shown that api-api’s leaf have common feature dicotyl leaves structure, but it has a unique additional structure, that was salt extruding gland. The result of proximate analysis showed that api-api’s leaf was high in crude fiber (4.12%) and carbohydrate (23.00%). Ethyl acetate extract of api-api’s leaf showed higher antioxidant activity than hexane and methanol extracts, with IC 50 value is 182.33 ppm. The ethyl acetate extract in concentration 300 ppm had higher ability to inhibite autooxidation that occurred in oil/water emulsion. Flavonoid, steroid dan reduction sugar were detected in api-api leaf extract.