nan Nurjanah

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.

Komposisi mineral mikro dan logam berat pada ikan bandeng dari tambak Tanjung Pasir Kabupaten Tangerang

The purpose of this study is to determine the micro minerals composition i.e. iron, zinc, copper, and iodine) and heavy metals i.e. lead, cadmium, and mercury) on three groups of weight of milkfish (Chanos chanos). Micro minerals and heavy metals were analyzed using atomic absorption spectrofotometric (AAS). The results showed that the highest levels of micro minerals were found at weight ±150 g (6.95±0.16 mg of zinc/kg of dry basis, copper 0.55±0.01 mg/kg of dry basis , and iron 12.14±0.06 mg/kg of dry basis. The highest iodine content contain was found at weight 102 g ± is 76.33±0.01 mg/100g of dry basis. The concentrations obtained in lead was 0.143±0.0057 mg/kg, cadmium was 0.0433±0.011 mg/kg, and mercury was 0.143±0.0057 mg/kg of dry basis,. The heavy metals level from Tanjung Pasir Tangerang District are safe to be comsumed since it is still below the limit for food savety.

PROFIL ASAM LEMAK DAN KESTABILAN PRODUK FORMULASI MINYAK IKAN DAN HABBATUSSAUDA

Fish and habbatussauda oil are currently used to improve the quality of brain performance and may prevent various diseases. Th e purpose of this research was characterize and to determine the stability of product formulation of fi sh and habbatussauda oils. Th e formulation of fi sh oil and habbatussauda were 1:1, 3:1, 5:1, and 7:1. Th e fatty acid profi le’s test showed that fi sh oil contained more EPA and DHA, while in habbatussauda were oleic and linoleic acid. Antioxidant activity’s test showed that habbatussauda had higher antioxidant activity value with 551.17 mM AEAC, than fi sh oil with 61.15 mM AEAC. Th e results showed the product contained free fatty acid 1.68%, peroxide value 26.67 meq/kg, and anisidine value 13.65 meq/kg. Th e best formulation was product combination of 1:1. Th e best result of stabilization test was product combination of 3:1 with the lowest FFA value 5.94% in the 9 th days and the best result of organoleptic test was product combination 7:1, which had the brightest color.

Composition Changes of Chemical And Vitamin of Ronggeng Shrimp (Harpiosquilla raphidea) Meat by Boiling

Vitamin adalah komponen tambahan makanan yang berperan penting dalam gizi manusia. Ketersediaan vitamin dalam makanan berkaitan dengan kelarutannya dalam air atau lemak. Vitamin biasanya dikelompokkan ke dalam dua golongan utama, yaitu vitamin larut air dan vitamin larut lemak. Beberapa vitamin tidak stabil terhadap pemerosesan dan penyimpanan sehingga kandungannya dalam makanan dapat menurun. Penelitian ini bertujuan untuk mengetahui pengaruh perebusan terhadap komposisi kimia dan vitamin A, B12, dan B6 daging udang ronggeng.Udang ronggeng segar memiliki nilai rendemen, yaitu 41,13 % daging; 54,25 % cangkang; dan 4,62 % jeroan. Komposisi kimia, yaitu kadar air (bb) 76,55 %; abu (bk) 5,41 %; protein (bk) 87,09 %, dan lemak (bk) 6,57 %. Kadar vitamin, yaitu vitamin A 81,77 μg/100 g; vitamin B6 0,15 μg/100 g; dan vitamin B12 1,29 μg/100 g. Udang ronggeng rebus memiliki nilai rendemen, yaitu 20,08 % daging; 45,32 % cangkang; dan 1,69 % jeroan dengan nilai rendemen yang hilang sebesar 32,9 %. Komposisi kimia, yaitu kadar air (bb) 73,1 %; abu (bk) 5,37 %; protein (bk) 86,36 %; dan lemak (bk) 3,20 %. Kadar vitamin, yaitu vitamin A 62,42 μg/100 g; vitamin B6 0,11 mg/100 g; dan vitamin B12 0,77 μg/100 g. Perebusan dapat menurunkan nilai rendemen cangkang, jeroan, daging kadar air, lemak, protein, abu serta kandungan vitamin A, B6, dan B12 udang ronggeng. Normal 0 false false false /* Style Definitions */ n table.MsoNormalTable n {mso-style-name:Table Normal; n mso-tstyle-rowband-size:0; n mso-tstyle-colband-size:0; n mso-style-noshow:yes; n mso-style-parent:; n mso-padding-alt:0cm 5.4pt 0cm 5.4pt; n mso-para-margin:0cm; n mso-para-margin-bottom:.0001pt; n mso-pagination:widow-orphan; n font-size:10.0pt; n font-family:Times New Roman; n mso-ansi-language:#0400; n mso-fareast-language:#0400; n mso-bidi-language:#0400;} n Normal 0 false false false /* Style Definitions */ n table.MsoNormalTable n {mso-style-name:Table Normal; n mso-tstyle-rowband-size:0; n mso-tstyle-colband-size:0; n mso-style-noshow:yes; n mso-style-parent:; n mso-padding-alt:0cm 5.4pt 0cm 5.4pt; n mso-para-margin:0cm; n mso-para-margin-bottom:.0001pt; n mso-pagination:widow-orphan; n font-size:10.0pt; n font-family:Times New Roman; n mso-ansi-language:#0400; n mso-fareast-language:#0400; n mso-bidi-language:#0400;} n Kata kunci: perebusan, udang ronggeng, vitamin A, B 12 , B 6

Composition Alteration of Protein and Amino Acid of Ronggeng Shrimp (Harpiosquilla raphidea) Meat by Boiling

Udang Ronggeng merupakan salah satu jenis krustase yang cukup diminati untuk dikonsumsi, terutama oleh masyarakat mancanegara. Penelitian ini bertujuan untuk mengetahui asal, klasifikasi, berat dan ukuran udang, rendemen, uji sensori, serta komposisi kimia (proksimat), protein larut garam, protein larut air dan kandungan asam amino udang ronggeng dalam keadaan segar dan setelah perebusan. Protein larut air yang terdapat pada udang ronggeng segar yakni sebesar 8,90 %, sedangkan pada udang ronggeng setelah perebusan yakni sebesar 9,11 Protein larut garam yang terdapat pada udang ronggeng segar yakni 9,40 %, sedangkan pada udang ronggeng setelah perebusan yakni sebesar 10,17 %. Udang ronggeng segar mengandung 17 asam amino, 9 asam amino esensial dan 8 asam amino non esensial. Komposisi asam amino pada udang ronggeng segar (per 100 g) berturut-turut dari yang paling tinggi adalah asam glutamat (3306 mg), asam aspartat (1555 mg), alanin (1504 mg), glisin (1370 mg), valin (1016 mg), treonin (1002 mg), leusin (983 mg), lisin (857 mg), tirosin (787 mg), serin (674 mg), histidin (627 mg), arginin (624 mg), prolin (613 mg), fenilalanin (606 mg), isoleusin (599 mg), metionin (561 mg) dan sistin (300 mg),setelah perebusan kandungan asam amino daging udang ronggeng mengalami penurunan rata-rata sebesar (20,62 + 7,90)%. Kata kunci: asam amino, perebusan, udang ronggeng