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This study aimed to report the extraction of micro-fibrillated cellulose (MFC) from rice husk (RH) through a series of processes including alkalization, bleaching, chemical hydrolysis, and mechanical treatment. The chemical structure, morphology, and crystallinity were assessed using Fourier Transform Infrared spectroscopy (FTIR), Scanning Electron Microscope (SEM), and X-ray diffraction (XRD). The results showed that alkalization was more effective in removing unwanted substances such as silica, hemicellulose, and lignin compared to bleaching. Chemical or mechanical treatment was more targeted towards removing the amorphous phase while fibrillating MFC. Further mechanical treatment significantly enhanced the crystallinity index (CI) of MFC, reaching 87.47%, while chemical treatment remained at 78.54%. The mechanical treatment led to a larger void size due to rigorous fibrillation, resulting in increased water retention during extraction compared to chemically treated MFC with a negatively charged surface. Crystal extraction through mechanical treatment disrupted the hydrogen bond, transforming cellulose crystal from triclinic I? to monoclinic The comprehensive evaluation of MFC extracted from RH showed its potential for biomedical application.

To compete in the present and future, the newly constructed Muara Baru modern fish market, called Pasar Ikan Modern Muara Baru (PIM Muara Baru), requires an effective management approach. This research aims to examine different management techniques for PIM Muara Baru utilizing a Strength, Weakness, Opportunity, and Threat (SWOT) analysis. The findings indicate that an aggressive strategy is required. Alternative management strategies include improving facilities and adding products sold at the food court, assigning special employees to promote and implement more intensive and innovative promotional activities on social media, collaborating with the government in optimizing Gemarikan (a national program to popularize eating fish), cooperating with online business partners and increasing merchants' capacity to transact online, adding facilities and improving the service quality. The outcomes of the alternative techniques are offered for PIM Muara Baru management to consider.

The green seaweed Caulerpa racemosa is a seaweed of high prospect that is being given emphasis by the Indonesian government. However, C. racemosa in Indonesia may include multiple species level-entity exhibiting morphological overlap and require molecular analysis for species identification. Molecular documentation of species richness of indigenous populations of C. racemosa is essential to underpin cultivar development and conservation of the species to avoid overharvesting. The present study aimed to determine the genetic diversity of C. racemosa and document the haplotype network of the specimens from four different locations (Bintan Island, Jepara, Takalar and Osi Island) using the chloroplast tufA gene. Twenty individuals from four areas were collected and amplified with the chloroplast-encoded gene tufA for species identification against publicly available data. The identification of C. racemosa based on the tufA gene showed that the species found in four locations were C. cylindracea (previously C. racemosa var. cylindracea), C. macra (previously C. racemosa var. macra), C. racemosa, and C. oligophylla (previously C. racemosa var. lamourouxii). This study records the existence of C. cylindracea in Takalar and Jepara, Indonesia for the first time. The most diverse C. racemosa species was in Osi Island, where the exploitation of this seaweed is very low. In contrast, the lowest number of C. racemosa varieties were found in Takalar, where exploitation is very high. There were only minor light variations of Caulerpa species in the tufA gene in four different sites with only four haplotypes found, and each haplotype corresponded to another species.

Waste disposal problems have attracted scientists around the world to explore the use of renewable resources to produce biodegradable films and coatings. Indonesia has diverse renewable resources of biopolymers that originated from seaweeds such as carrageenan, agar, and alginate. Carrageenan is considered as a potential biopolymer for edible film manufacture due to its characteristic range. This study aimed to develop carrageenan-based edible film using alginate and polyethylene glycol as plasticizers. Edible film made from k-carrageenan with the addition of alginate and polyethylene glycol (PEG) as plasticizers was tested for its mechanical properties, water vapor transmission rate (WVTR) and water solubility. Blending k-carrageenan with alginate (0%, 0.25%, 0.5%, 0.75%, and 1.0% w/v) increased tensile strength, thickness, and water solubility, but reduced elongation at break, WVTR, and moisture content. The addition of PEG (1%, 2%, and 3% w/v) reduced tensile strength and water solubility, but increased elongation at break, thickness, and moisture content. This study recommended that the best carrageenan-based edible film was obtained from a formula using 1% alginate (w/v) and 1% PEG (w/v).

Agar processed from red seaweed Gracilaria sp. in Indonesia can be found in the form of sheet and powder. The abundance of cellulose in agar solid waste can be used as an alternative source of carbon for microorganism growth. The purpose of this study was to determine the component of agar solid waste and to characterize the cellulose. The agar solid waste (limbah industri agar-agar, LIA) was undergone physical separation process into agar, fiber cellulose, and celite. The result showed that agar solid waste consisted of 53.53% fiber; 37.33% agar and 8.60% celite. LIA was characterized for its components including ash, lignin, extractive substances, cellulose, hemicellulose, and holocellulose using Technical Association of the Pulp and Paper Industry Method (TAPPI). The TAPPI analysis revealed that solid waste generated from seaweed Gracilaria sp processing had 28.19% cellulose, 38.83% holocellulosa, 10.63% hemicellulose, 8.27% ash, 3.54% insoluble acid ash, 11.23% water, and 1.62% extractives substances. The lignin content of the solid waste was low (2.08%), therefore it has potential to be utilized as biomass (bio fertilizer, alternative carbon source). The components in solid waste of agar was determined using Fourier Transform Infra Red (FTIR). The LIA sample had high content of celite indicated by the absorption peak which appears at wave length 2343.45 cm-1 for the -Si-H bond and at the wave length 772.99 cm-1 for the bond -Si- O-. Infra-red spectra showed that celite still exist in solid waste of agar. The study indicated that there was still a large amount of cellulose in the solid waste of agar. Keywords: solid waste, cellulose, agar, lignin, celite

Bahan plastik biodegradable saat ini sedang populer dikembangkan untuk menggantikan plastik kemasan konvensional yang tidak ramah lingkungan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan polietilen glikol (PEG) terhadap karakteristik film berbahan dasar k-karaginan. k-karaginan yang digunakan dalam formulasi pembuatan film yaitu sebanyak 1,5% (b/v), sedangkan konsentrasi PEG yang ditambahkan bervariasi yaitu 2, 4, 6, 8, dan 10 % (b/b). Larutan dipanaskan hingga suhu 85 oC kemudian dicetak dalam bentuk film tipis, lalu didinginkan dan dikeringkan dengan oven hingga didapatkan berat konstan. Film yang diperoleh kemudian dilakukan analisis termal, kuat tarik, elongasi dan water vapor transmission rate (WVTR). Hasil penelitian menunjukkan bahwa semakin besar polietilen glikol yang ditambahkan pada film karaginan dapat meningkatkan titik leleh dan entalpi, tetapi menurunkan nilai kuat tariknya, dan juga tidak mempengaruhi nilai WVTR. Penambahan PEG sampai konsentrasi 4% juga meningkatkan nilai elongasi film. Dari hasil pengujian diperoleh jumlah optimal penambahan PEG yaitu sebesar 4% dengan nilai kuat tarik sebesar 0,86±0,16MPa, elongasi 25,40±6,64%, dan WVTR 116,02±8,00 g/m2/24 jam.

A comprehensive study on exposure assessment of the priority organic contaminants via seafood consumption has been conducted to the coastal population of Jakarta Bay. Seafood is essential food source in Indonesia and also important income for the majority of coastal populations. A number of 152 respondents from 4 districts surounding the bay were interviewed to record their frequency and pattern on seafood consumption. In the same time, 13 seafood species were collected directly from Jakarta Bay during the dry and wet seasons for the assessment of organic contaminants. A non-target GC/MS screening identified more than 40 organic contaminants in which 6 of them are potentially considered as priority contaminants including 3 groups of carcinogenic contaminants i.e. dichlorodiphenyl-trichlorethane (DDT) and its metabolites (DDXs), dichlorobenzenes (DCB) and carcinogenic PAHs (PAH4). Further exposure analysis suggested cumulative health risk of these contaminants was less than official minimal risk level (MRL) and therefore categorized safe for the corresponding population. However, attention must be paid since additional exposure of either from the different food category or other exposure route may contribute to significantly elevate the health risk on the population as well as potential exposure of emerging contaminants.

The isolation of gelatin from nila fish (Oreochromis niloticus) skin with two types of acid (acetic acid 0,10 M and citric acid 0,05 M) was carried out on the characteristics of the emulsion to know the ability of gelatin as an emulsifier. The observation has been made for gelatin including native molecule weight with non-SDS PAGE (polyacrylamide gel electrophoresis), pH, isoelectric point, and amino acid content. The characteristics of emulsion were analysed for the emulsion properties (activity and stability), viscosity, particle size, microstructure, and zeta potential. The concentrations of gelatin used in the formation of the emulsion were 0%, 0.5%, 1.0%, 2.0%, and 3.0% with soybean oil ratio was 3:1 (v/v). The results showed that the molecular weight of native gelatin from acetic acid 0.10 M was > 260 kD, whereas from citric acids 0.05 M was 260 kD. The isoelectric point of both gelatin was at pH 8.5 whereas the pH of gelatin obtained using acetic acid 0.10 M was 5.35 and citric acid 0.05 M was 4.33. The level of lipophilic amino acid was higher than hydrophilic amino acid with the highest amount was glycine. The emulsifying properties of gelatin obatined from both acids reached the highest value of EAI (Emulsion Activity Index) at a concentration of 0.5% which decreased with the increasing of concentration. In contrary, the value of ESI (Emulsion Stability Index) and viscosity increased with the increasing of concentration. The particle size and microstructure of gelatin emulsion with acetic acid 0.10 M were greater than those with citric acid 0.05 M at the same concentration and showed to increase with the increasing of concentration. Zeta potentials of both gelatin were positive charge at all concentrations which increased with the increasing of concentration. ABSTRAK Isolasi gelatin dari kulit ikan nila (Oreochromis niloticus) dengan dua jenis asam (asam asetat 0,10 M dan asam sitrat 0,05 M) terhadap karakteristik emulsi telah dilakukan untuk mengetahui kemampuan gelatin sebagai emulsifier. Pengamatan terhadap gelatin meliputi berat molekul native dengan non-SDS PAGE (polyacrylamide gel electrophoresis), titik isoelektrik, pH dan asam amino. Pengamatan terhadap karakteristik emulsi meliputi sifat (aktivitas dan stabilitas), viskositas, ukuran partikel, dan mikrostruktur emulsi serta zeta potensial. Konsentrasi gelatin yang digunakan dalam pembentukan emulsi yaitu 0%, 0,5%, 1,0%, 2,0%, dan 3,0% dengan menambahkan minyak kedele pada rasio 3:1 (v/v). Hasil penelitian menunjukkan berat molekul gelatin native dari asam asetat 0,10 M adalah > 260 kD sedangkan dari asam sitrat 0,05 M sebesar 260 kD. Titik isoelektrik kedua gelatin pada pH = 8,5 sedangkan pH gelatin dari asam asetat 0,10 M sebesar 5,35 dan dari asam sitrat 0,05 M sebesar 4,33. Kandungan asam amino lipofilik dari kedua gelatin lebih banyak daripada asam amino hidrofilik dengan kandungan yang terbesar adalah glisin. Sifat emulsi gelatin dari kedua proses asam tersebut memiliki nilai EAI (Emulsion Activity Index) tertinggi pada konsentrasi 0,5%, yang semakin menurun dengan semakin meningkatnya konsentrasi. Sebaliknya nilai ESI (Emulsion Stability Index) dan viskositas emulsi semakin meningkat dengan semakin meningkatnya konsentrasi. Ukuran partikel droplet dan mikrostruktur emulsi gelatin dari proses asam asetat 0,10 M lebih besar daripada proses asam sitrat 0,05 M pada konsentrasi yang sama dan menunjukkan peningkatan dengan semakin meningkatnya konsentrasi. Zeta potensial kedua gelatin bernilai positif pada semua konsentrasi dan meningkat dengan semakin besarnya konsentrasi.

Riset fortifikasi bubuk Gracilaria spp. dan Sargassum filipendula sebagai sumber asam lernak omega‑3 dan iodium ke dalam kue keik (cake) telah dilakukan. Penelitian dilakukan untuk melihat pengaruh jenis rumput laut (Sargassum filipendula dan Gracilaria spp.) serta jumlah penambahan bubuk rumput laut (0,1, 2, 3, 4 dan 5%) terhadap mutu organoleptik (rupa, warna, bau, rasa dan tekstur), kadar asam lemak omega‑3, iodium, dan komposisi proksimatnya. Hasil penelitian menunjukkan bahwa jenis rumput laut tidak memberikan pengaruh yang nyata terhadap kadar abu, protein, lemak, karbohidrat dan iodium kue keik, tetapi berpengaruh nyata terhadap kadar air dan asam lernak omega‑3 kue keik, sedangkan jumlah bubuk rumput laut yang ditambahkan berpengaruh nyata terhadap kadar air, abu, protein, lemak, karbohidrat, iodium dan asam lemak omega‑3 pada kue keik. Kadar asarn lernak ornega‑3 tertinggi diperoleh dari penambahan Gracilaria spp. sebanyak 2% yaitu 0,499 mg/100 g kue keik. Kadar iodium tertinggi diperoleh dari penambahan Gracilaria spp. sebanyak 5% yaitu sebesar 0,191 mg/100g kue keik. Hasil uji organoleptik menunjukkan bahwa kue keik yang disukai oleh panelis berdasarkan warna, bau, rasa dan tekstur dibuat dari formula yang mengandung bubuk Sargassum filipendula 1% atau bubuk Gracilaria spp. 2%.

Fraksinasi ekstrak gelatin dari kulit ikan nila (Oreochromis niloticus) dengan menggunakan kantong dialisis MWCO 100 kD telah dilakukan. Penelitian ini bertujuan untuk mengetahui karakteristik emulsi dari fraksi gelatin yang diperoleh melalui proses asam asetat 0,10 M (GAs) dan asam sitrat 0,05 M (GSi). Fraksi gelatin GAs yang diperoleh memiliki distribusi berat molekul 13,6-218,87 kD dan 15,27-61,1 kD sedangkan fraksi gelatin GSi sebesar 107,5-142,23 kD dan 12,5-82,9 kD. Gugus fungsional molekul dari keempat fraksi gelatin tersebut terdiri dari amida I (1648 cm-1), amida II (1452 cm-1) dan amida III (1089 cm-1). Karakteristik emulsi yang meliputi sifat emulsi (aktivitas dan stabilitas emulsi) serta ukuran partikel emulsi semakin meningkat dengan semakin meningkatnya berat molekul. Zeta potensial droplet emulsi gelatin dari proses asam sitrat 0,05 M (GSi) lebih banyak bermuatan ion positif daripada proses asam asetat 0,10 M(GAs). Emulsi yang terbentuk dari fraksi GAs dan GSi pada konsentrasi 0,1% termasuk dalam makroemulsi dengan ukuran droplet >100 nm dan stabilitas mencapai 22,62 menit yang dapat diaplikasikan pada produk pangan seperti whipping cream, salad dressing dan mayonnaise.

Agar is polysaccharide extracted from the seaweed Gracilaria sp. It is commonly used for food, medical, pharmaceutical and biotechnology industries. The red seaweed Gracilaria verrucosa is the most common material used for the extraction of agar, processed into sheet and powder. A total of 7169 tons solid waste is produced from the agar industry in Indonesia which can further result in 4301.4 tons per year of cellulose. However, solid wastes from agar seaweed processing industry have not been managed and used optimally, and therefore seaweed solid wastes can be used as one of alternative source of cellulose and cellulolytic bacteria. In this research, we reported the isolation of cellulose-producing bacteria from seaweed processing industry wastes using specific media 1 % LIA (Limbah Industri Agar, waste of seaweed processing industry). Sequencing and subsequent phylogenetic analysis of the 16S rRNA genes amplified from the obtained 7 isolates identified them as Serratia marcescens, Chryseobacterium indovlogenes, Bacillus pumilus, Bacillus cereus, Strenatrophomonas maltophila, and Pseudomonas aeruginosa.

Identification of persistent and emerging organic contaminants in green mussels (Perna viridis), various fishes, banana shrimp (Penaeus merguiensis) and sediment samples from Jakarta Bay has been employed. A non-target GC-MS screening approach has identified more than 60 individual organic compounds from the whole fractions either non-polar, semi-polar or acidic-polar compounds. The substances comprised as persistent organic pollutants (POPs) including DDT (dichlorodiphenyl trichloroethane) and its metabolites as well as high molecular weight polycyclic aromatic hydrocarbons (HMW-PAHs). Noteworthy, a number of emerging contaminants detected in the present study have never been reported previously either from the same location or from Asian waters. They include some priority contaminants of non-persistence halogens and emission of technical products, such as di-iso-propylnaphthalenes (DIPNs) dichlorobenzene (DCB), dichlorodiphenyl chloroethene (DDMU) and phenylmethoxynaphthalene (PMN). In general, the concentration order of the priority organic contaminants was sediment > green mussel > fishes > shrimp. Further analysis based on the spatial distribution, individual concentrations and bioavailability suggested that some contaminants are applicable as molecular marker for the assessment of anthropogenic emission in Jakarta Bay, i.e. DIPNs, linear alkylbenzenes (LABs), phenylmethoxynaphthalene (PMN), PAHs, dichlorobenzene, DDT and its metabolites.

The objective of the study was to investigate the effect of beet root and carrot as filler and natural food colourant on the chemical, physical and sensory properties of kamaboko. Kamaboko from catfish (Clarias gariepinus) surimi was processed with carrot (Daucus carota) and beet root (Beta vulgaris) at two concentrations (12 and 16% of surimi weight). Assesment was done on chemical (proximate, pH), physical (folding test, WHC, gel strength and breaking force) properties as well as sensory evaluation. The results showed that kamaboko gel processed using beet root had better performance than kamaboko gel processed using carrot. Kamaboko processed using beet root has protein content, folding test, water holding capacity, gel strength, breaking force, and sensory characteristics (appearance, colour, odor, texture, and taste) better than kamaboko processed with carrot. Increasing concentration of filler only affect on the gel strength and breaking force of kamaboko processed with beet root. The best characteristic of kamaboko was obtained from kamaboko processed using beet root with concentration of 12%. However, beet root was not recommended as colourant since the colour was not stable especially when stored at freezer.

ABSTRACT Designing and managing Industrial capture fisheries Supply Chain is complex and its faces socially bound uncertainties such as poor collaboration, communication and information sharing. Such complexity cannot be reduced through quantitative supply chain design and management techniques. The aim of this study was design an industrial capture fisheries supply chain in Maluku Province using Soft System Methodology. Multi Dimensional Scaling (MDS)and SCOR was applied in analyzing situational conditions related to the sustainability and performance of industrial capture fisheries. Analysis on capture fisheries shows in less sustainable category (43.91)and the performance of both fishermen and company indicate an excellent and good grade. SSM analysis generated root definitions: Ministry of Marine Fisheries, Department of Marine, regional institution and stakeholder of the supply chain (O) realize the sustainable fishing industry and implementation of reliable activities in the fisheries sector and competitive globally (W) which integrates all the units along supply chain and coordinate the flow of materials, information and finance ranging from such aspects : production, downstream industries (handling and processing), up to marketing (T) of the Fishermen, industries processing (C) on the entire supply chain through effective and efficient mechanism (E) as well as coordination both center and regional institution (A) related to quality and standardization of fishery products, distribution, infrastructure, data and information on fisheries (T)". The supply chain management of sustainable fishing industry model was developed by 20 activties. Improvement of Industrial capture fisheries supply chain in Maluku Province can be reached by doing activities within relevant system. Keywords: industrial capture fisheries, Multi Dimensional Scalling, SCOR, supply chain, SSM ABSTRAK Merancang manajemen rantai pasok industri perikanan tangkap merupakan hal yang kompleks. Penelitian ini bertujuan mendisain model manajemen rantai pasok industri perikanan tangkap yang ideal di Propinsi Maluku. Soft System Methodology (SSM) digunakan sebagai pendekatan kajian yang didukung oleh Multi Dimensional Scalling (MDS) untuk mengukur keberlanjutan industri perikanan tangkap dan Supply Chain Operation Reference(SCOR) untuk menganalisis kinerja industri perikanan tangkap. Hasil penelitian menunjukkan bahwa keberlanjutan industri perikanan tangkap berada pada kategori kurang berkelanjutan dan kinerjanelayan dan perusahaan berada pada kategori sangat baik dan baik. Analisis SSM menghasilkan root definition “Kementerian Kelautan Perikanan, Dinas Kelautan, PEMDA dan pelaku rantai pasok (O) mewujudkan industri perikanan tangkap yang berkelanjutan dan terselenggaranya aktivitas di sektor perikanan yang andal dan mempunyai daya saing secara global (W) yang mengintegrasikan semua unit dalam rantai pasok dan mengkoordinasikan aliran material, informasi dan keuangan mulai dari aspek produksi, industri hilir (handling dan processing), hingga ke pemasaran (T) dari para Nelayan, industri-industri pengolah (C) pada seluruh rantai pasok melalui mekanisme yang efektif dan efisien (E) serta koordinasi kelembagaan pusat dan daerah (A) terkait mutu dan standardisasi produk perikanan, distribusi, sarana prasarana, infrasrtuktur serta data dan informasi perikanan (T)”. Model manajemen rantai pasok industri perikanan tangkap di Propinsi Maluku dibangun atas 20 aktivitas. Perbaikan rantai pasok industri perikanan tangkap dapat dicapai dengan melakukan aktivitas-aktivitas dalam model konseptual yang dibangun. Kata kunci: industri perikanan tangkap, Multi Dimensional Scalling, SCOR, rantai pasok,SSM

Identification of volatile flavour compounds of hoki (Macruronus novaezelandiae) and orange roughy (Hoplostethus atlanticus) oils has been carried out. Flavour compounds were extracted by a purging system and collected using a porous polymer Tenax TA trap. The gas chromatography-mass spectrometry (GC-MS) was used to identify the volatile flavour compounds. The predominant compounds contributing to the volatile flavour of hoki oil were methyl ethyl benzoate, ethyl benzoate and 1,1-dimethylethyl-2-propionic acid. Meanwhile, the main volatile flavour components of orange roughy oil were toluene, cyclohexane, 1,1-dimethylethyl-2-methyl propionic acid and tetrachloroethane.

Thermo stability is among of the vital enzyme characteristics for industrial application. Brevibacillus thermoruber LII was obtained as a potential isolate from the previous researchwhich screened the potential thermostable protease producing bacteria from Indonesian hotspring.The newly thermostable protease produced by thermophilic Brevibacillus thermoruber LII hadbeen purified and characterized. It was predicted that the pure enzyme obtained from Brevibacillusthermoruber LII was homo hexameric, having molecular weight of 36 kDa unit protein and itsnative was 215 kDa. In addition, it was also a neutral metalo serine protease according tobiochemical tests that it was totaly inhibited by PMSF (Phenylmethanesulfonyl fluoride) and EDTA(Ethylenediaminetetraacetic acid). It showed optimum activity at pH of 8 and active in acidic buffer(up to pH of 4). All of metal ion in the form of chloride salt (2.5 mM) which were tested on theenzyme enhanced the enzyme activity but Li2+. Ca2+ion increased the activity and the stability ofenzyme against thermal. The enzyme also showed the stability against solvent. The protease LIIhad optimum temperature at 60oC without CaCl 2and 80 – 85oC with addition of 2.5 mM CaCl 2. TheK Mand V maxvalues for the purified protease LII were 27.2 mg/ml or 0.362 – 0.272 M for substrateHammersteinCasein (MM 75–100 kDa) and 261.1 µg/minute/ml, respectively.

Although many proteases had been studied and characterized, only a few of them are commercially available. Protease thermostability is one of the crucial properties for industrial application. This research aimed to isolate and to screen the potential isolate which produce thermostable protease. There were 6 isolates (BII-1, BII-2, BII-3, BII-4, BII-6 and LII), isolated using solid Minimal Synthetic Medium (MSM) supplemented with 1.5% skim milk, that have, protease activity. Based on the 16S-rRNA gene sequencing analysis, isolates BII-1, BII-2 and BII- 6 were identified as Bacillus licheniformis, isolates BII-3 and BII-4 were identified as Bacillus subtilis, while isolate LII was identified as Brevibacillus thermoruber. Three isolates (BII-6, BII-4 and LII) were then further investigated for the second screening step using liquid MSM supplemented with 1% skim milk. The isolates (BII-6, BII-4 and LII) optimally produced protease when they were cultivated at 35, 30 and 50o C respectively after 22 h of incubation. Protease produced by BII-6, BII-4 and LII had optimum temperature of 65, 60 and 85o C, optimum pH at 7-8, 8 and 9 and stable up to 100 min at 55, 60 and 75o C respectively.

Penelitian ini bertujuan untuk mengetahui pengaruh pencucian terhadap sifat fungsional daging lumat ikan patin siam (Pangasius hypopthalmus). Ikan patin siam hidup diperoleh dari kolam ikan di Parung, Bogor. Ikan diberok selama 24 jam, kemudian ikan dimatikan dengan perendaman dalam air es selama ± 20 menit. Daging dipisahkan dari tulang dan kulit hingga diperoleh filet daging. Filet dicuci dan dilumatkan dengan mincer. Daging lumat yang diperoleh dicuci satu sampai tiga kali dalam air pada s uhu 4–5oC dengan rasio 1:5 (w/v), kemudian dilanjutkan dengan penyaringan dan pengepresan. Sebagai kontrol adalah daging lumat yang dipress tanpa melalui pencucian dan penyaringan. Hasil penelitian menunjukkan bahwa pencucian satu kali menghasilkan sifat fungsional terbaik dalam hal water holding capacity41,98%, sifat emulsi (aktivitas emulsi 0,37 dan stabilitas emulsi 48,37%), serta kekuatan gel 1364 g cm. Komposisi proksimat daging lumat dengan pencucian satu kali menghasilkan kadar air 81,21%, protein 87,25% (bk), abu 1,63% (bk), dan lemak 10,29% (bk).

Penelitian ini bertujuan untuk mengetahui pengaruh pencucian daging lumat ikan patin siam (Pangasius hypopthalmus) terhadap karakteristik dendeng. Ikan patin siam hidup diberi perlakuan pemberokan selama 24 jam, kemudian dimatikan dengan cara perendaman dalam es selama ± 20 menit. Daging dipisahkan dari tulang dan kulit serta digiling hingga diperoleh daging lumat. Daging lumat diberi perlakuan pencucian satu sampai tiga kali masing-masing dalam air suhu 4-5oC dengan perbandingan 1:5 (b/v), yang dilanjutkan dengan pengepresan. Daging lumat yang diperoleh dari masing-masing perlakuan pencucian kemudian diolah menjadi dendeng dengan mencampurkan bahan tambahan gula putih, garam serta rempah-rempah seperti bawang putih (2%), bawang merah (1,5%), ketumbar (2,5%), asam jawa (3%), lengkuas (2,5%), dan jahe (0,5%). Tahap selanjutnya adalah pencetakan campuran bahan dalam loyang dan dikeringkan dengan sinar matahari selama ±15 jam. Hasil pengamatan menunjukkan bahwa semakin banyak perlakuan pencucian menyebabkan kandungan protein dan karbohidrat semakin kecil, dan sifat tekstur (kekuatan tarik dan elongasi) semakin besar. Dendeng berwana coklat kekuningan dengan rasa dan aroma rempah-rempah, sedangkan tekstur agak kenyal dan tidak mudah sobek. Dendeng dari perlakuan satu sampai tiga kali pencucian memiliki nilai angka lempeng total (ALT) antara

Chitosan has wide ranges of potential applications and Indonesia possesses abundant rawmaterial sources such as crab and shrimp shells to produce it. Chitosan have beneficial properties,i.e. biocompatible, biodegradable, non-toxic and inexpensive. Nowadays, several experimentson the preparation of chitosan into nanoparticles and its utilization as drug delivery for varioustargeted therapies have been conducted. Chitosan nanoparticles can be prepared using variousmethods, e.g. emulsion cross-linking, precipitation, spray drying, emulsion-droplet coalescencemethod, ionic gelation, reverse micellar method and polyelectrolyte complex. Applications ofchitosan nanoparticles as drug delivery can be performed through diverse administrations includingparenteral, peroral and ocular, non-viral gene delivery vectors, vaccine delivery, and photodynamictherapy.

Indonesia merupakan negara produsen ikan tuna terbesar kelima di dunia. Terdapat beberapa jenis ikan tuna yang banyak diperdagangkan di pasar internasional, terutama bluefin tuna, southern bluefin tuna, bigeye tuna, yellowfin tuna, albacore, dan skipjack. Ikan tuna termasuk komoditas yang cepat mengalami proses kemunduran mutu bila tidak disimpan pada suhu rendah dan juga dapat menghasilkan senyawa histamin yang berbahaya bagi manusia yang mengkonsumsinya. Ikan tuna segar bermutu baik dapat diperoleh dengan menerapkan teknik penanganan dan penyimpanan yang benar segera setelah ikan ditangkap. Cara penanganan ikan tuna setelah ditangkap yang sering diterapkan adalah penggancoan, pendaratan ke atas kapal, pematian, perusakan saluran saraf dengan alat Taniguchi, pembuangan darah, pembuangan insang dan isi perut, pembersihan, serta penyimpanan dingin. Mutu ikan tuna dipengaruhi oleh faktor-faktor biologis dan non-biologis. Faktor-faktor biologis yang berpengaruh meliputi spesies, umur, ukuran, tingkat kematangan seksual, dan adanya parasit atau penyakit, sedangkan faktor-faktor non-biologis adalah metode penangkapan, teknik penanganan, teknik pendinginan, dan teknik penyimpanan.

Penelitian pembuatan edible film dari komposit karaginan, tepung tapioka dan lilin lebah telah dilakukan. Penelitian ini dilakukan dalam dua tahapan yaitu penelitian pendahuluan dan penelitian utama. Penelitian pendahuluan bertujuan untuk menentukan kisaran konsentrasi karaginan (1, 2, dan 3%) yang akan digunakan pada penelitian utama. Penelitian utama bertujuan untuk menentukan konsentrasi optimum dari karaginan (1,5; 2; dan 2,5%), tepung tapioka (0,3; 0,5; dan 0,7%) dan lilin lebah (0,3 dan 0,5%) yang digunakan pada pembuatan edible film. Parameter yang diamati adalah kenampakan edible film secara organoleptik dan karakteristik fisiknya yang meliputi pemanjangan, ketebalan, kuat tarik dan laju transmisi uap air. Hasil penelitian pendahuluan menunjukkan bahwa konsentrasi karaginan 2% menghasilkan kenampakan edible film yang lebih baik dibandingkan dengan dua konsentrasi lain yang diuji. Dari hasil penelitian utama diketahui bahwa perlakuan konsentrasi karaginan berpengaruh nyata terhadap persen pemanjangan, kuat tarik, laju transmisi uap air dan ketebalan edible film. Perlakuan konsentrasi tepung tapioka berpengaruh nyata terhadap laju transmisi uap air edible film. Sedangkan perlakuan konsentrasi lilin lebah tidak memberikan pengaruh nyata terhadap sernua parameter yang diamati. Edible film terbaik dihasilkan dari perlakuan penambahan karaginan 2,5%, tepung tapioka 0,3% dan lilin lebah 0,3% dengan karakteristik produk: persentase pemanjangan 4%, nilai kuat tarik 990,48 kg f/cm2, laju transmisi uap air 1054,5 g/M2/hari dan ketebalan 0,079 mm.

Indonesia merupakan salah satu negara pengekspor produk ikan tuna dalam kaleng. Terdapat berbagai jenis ikan tuna di perairan Indonesia yang dapat digunakan sebagai bahan baku untuk pengolahan produk ikan tuna kaleng. Secara garis besar pengolahan tuna kaleng yang dilakukan oleh pabrik pengalengan ikan di Indonesia adalah penerimaan bahan baku, penyiangan, penyusunan dalam rak, pemasakan pendahuluan, pendinginan, pembuangan kepala dan kulit ikan, pembersihan daging, pemotongan, pengisian ke dalam kaleng, penambahan medium, penutupan kaleng, sterilisasi, pendinginan dan pemeraman kaleng, pelabelan, dan pengepakan. Standar Nasional Indonesia yang harus diikuti di dalam pengolahan produk ikan tuna kaleng adalah SNI 01-2712-1992: Tuna dalam Kaleng, SNI 01-2712.1-1992: Bahan Baku Tuna dalam Kaleng, dan SNI 01-2712.2-1992: Penanganan dan Pengolahan Ikan Tuna dalam Kaleng.

Patin (Pangasius sp) with the common name is catfish, has been well-known as a highly economic freshwater fish in Indonesia. Its high lipid content is considered as source of unsaturated fatty acids including omega-3 which brings advantages for human health. This research project aimed to obtain characteristics of the purified oil derived from the waste of Siam (Pangasius hypothalamus) and Jambal (Pangasius djambal) catfish fillet production, particularly on its fatty acids profile. During the catfish fillet processing, besides of getting the flesh-fillet as the main product, it leaves the other parts of fish (waste) that can be classified into 6 components i.e. head, spin-fin, skin, belly flap, trimmed flesh, and viscera. Fish oil extraction is conducted by using a modified wet rendering method. The head, belly flap, and viscera are considered to be the potential parts used for raw material in fish oil production that could yield the crude oil of 9.84%, 28.52%, and 20.34%, respectively derived from Siam, while 9.54%, 25.60% dan 30.05% derived from Jambal catfish. Fatty acids profile derived from both Siam and Jambal catfish showed that the palmitic and oleic acids were the major components. The percentage of unsaturated fatty acid showed a higher amount as againts saturated fatty acid from the total amount of fatty acids, that were 53.24%, 54.38%, 52.74% respectively derived from head, belly flap, and viscera of Siam, and 62.70%, 62.92%, 61.97% derived from Jambal catfish. Even though in small amount, omega-3 fatty acids i.e. linoleic, EPA and DHA were detected in this experiment from both species. DSC results demonstrated the 3 zones of melting point of Siam catfish oil, i.e range of -30 to-16°C, range of -16 to 25°C, and range of 25 – 46°C. While in Jambal catfish oil, it was earlier detected, i.e. at -34°C at the range up to 42°C. Keywords: Pangasius hypopthalmus, Pangasius djambal, extraction, fish oil, fatty acids profile ABSTRAK Ikan Patin merupakan salah satu ikan air tawar ekonomis penting di Indonesia yang dikenal dengan sebutan catfish. Ikan patin memiliki kandungan lemak yang tinggi dan merupakan sumber asam lemak tidak jenuh termasuk asam lemak omega 3 yang memiliki fungsi positif bagi kesehatan manusia. Tujuan dari penelitian ini adalah mendapatkan data karakteristik minyak ikan dari limbah pengolahan fillet ikan patin jenis Siam (Pangasius hypopthalmus) dan Jambal (Pangasius djambal) terutama mengenai profil asam lemaknya. Proses pengolahan filet menghasilkan filet sebagai produk utama dan sisanya berupa 6 komponen limbah yang terdiri dari kepala, tulang-ekor, kulit, daging trimm (sisa perapian fillet), daging belly flap (daging bagian perut) dan isi perut. Ekstraksi minyak ikan dilakukan menggunakan metode wet rendering yang dimodifikasi. Bagian kepala, daging belly flap dan isi perut merupakan bagian yang potensial digunakan sebagai bahan baku pembuatan minyak ikan dengan rendemen minyak ikan kasar yang dihasilkan berturut – turut sebesar 9,84%, 28,52% dan 20,34% untuk ikan patin Siam dan 9,54%, 25,60% dan 30,05% untuk ikan patin Jambal. Profil asam lemak dari minyak ikan patin Siam maupun Jambal menunjukkan bahwa asam lemak palmitat dan oleat merupakan komponen utama. Persentase asam lemak tak jenuh memiliki jumlah yang lebih tinggi dibandingkan asam lemak jenuh dari total asam lemak secara keseluruhan yaitu sebesar 53,24%, 54,38%, 52,74% dan 62,70%, 62,92%, 61,97% berturut–turut untuk ikan patin jenis Siam dan Jambal bagian kepala, daging belly flap dan isi perut. Asam lemak omega 3 yaitu linolenat, EPA dan DHA terdeteksi pada kedua jenis minyak ikan patin dengan jumlah yang relatif kecil. Hasil analisis DSC minyak ikan patin Siam menunjukkan tiga kisaran zona pencairan minyak yang terdeteksi, yaitu pada kisaran suhu – 30 sampai – 16 oC, kisaran suhu – 16 sampai 25 oC, dan kisaran suhu 25 sampai 46 oC. Pada patin Jambal pencairan minyak terdeteksi lebih awal yaitu pada suhu -34 oC dengan kisaran suhu sampai dengan 42 oC. Kata kunci: Pangasius hypopthalmus, Pangasius djambal, ekstraksi, minyak ikan, profil asam lemak