This study aimed at investigating the chitinase enzyme activity produced by chitinolytic bacteria... more This study aimed at investigating the chitinase enzyme activity produced by chitinolytic bacteria from the skin of blue swimmer crab (Portunus pelagicus) and identification of the genus isolate. This study consists of two stages: firstly, the qualitative and quantitative activity of the chitinase enzyme; and secondly, biochemical identification of the bacteria. The quantitative chitinase enzyme activity is measured using the UV-Vis spectrophotometer UV-Vis at the wavelength at 660 nm. The chitinase enzyme is obtained from the isolation of chitinolytic bacteria cultured within a media to grow solid chitin, which contains colloidal chitin substrate as chitinase inductor at the temperature of 30°C. The highest chitinolytic activity is obtained from the 24 h supernatant culture, with a value of enzyme activity at 0.149 U/mL. Macroscopic and microscopic identification showed that the chitinolytic bacteria isolate R1, whereas the biochemical cell shows the characteristics of the genus Pse...
Penelitian ini bertujuan untuk mengetahui masa simpan produk stik rumput laut Kappaphaycus alvare... more Penelitian ini bertujuan untuk mengetahui masa simpan produk stik rumput laut Kappaphaycus alvarezii difortifikasi dengan tepung udang rebon (Mysis sp.) dalam kemasan polipropilen. Penelitian dilaksanakan pada bulan Desember 2015 sampai dengan Januari 2016. Metode yang digunakan adalah Accelerated Shelf Life Testing (ASLT) melalui model Arrhenius produk disimpan pada suhu (30oC, 40oC dan 50oC). Analisis yang digunakan adalah pengukuran nilai Thiobarbituric Acid (TBA). Hasil penelitian disimpulkan bahwa umur simpan stik udang rebon pada tiga suhu penyimpanan sesuai batas kritis nilai TBA produk pangan oleh FDA (Food Drug Administration) United States berdasarkan reaksi ordo nol, jika disimpan pada suhu 30oC umur simpannya adalah 138,88 hari, pada suhu 40oC umur simpannya adalah 133,96 hari, dan pada suhu 50oC umur simpannya adalah 129,49 hari. This study aims to determine the shelf life of Kappaphaycus alvarezii seaweed stick fortified by rebon shrimp flour (Mysis sp.) in polypropyle...
Ilabulo is a traditional food of Gorontalo Province usually based on chicken or meat these raw ma... more Ilabulo is a traditional food of Gorontalo Province usually based on chicken or meat these raw materials can be replaced by catfish (Pangasius sp.) fortified by seaweed K.alvarezii and bone of catfish. The research objectived is to analyze the physical (texture) and characteristic chemical (amino acids, moisture content, ash content, protein, fat, crude fiber, carbohydrates). The steps being taken is the preparation of catfish, formulation and physic chemical analysis. Physical analysis using texture analyzer TA-XT2i. Chemical analysis using AOAC (2005) and HPLC. Data results of chemical analysis using Analysis of Variance. The results showed that the physical texture of ilabulo catfish fortification with seaweed K.alvarezii and bone catfish is average 2149.3/gf and without fortification is an average of 1927 / gf. While chemical characteristic which are 56.46% moisture, ash content 11.54%, 7.78% protein, 8.91% fat, 0.61% crude fiber, carbohydrates 22.07% and calcium 0.315%. The ami...
This study aimed at investigating the chitinase enzyme activity produced by chitinolytic bacteria... more This study aimed at investigating the chitinase enzyme activity produced by chitinolytic bacteria from the skin of blue swimmer crab (Portunus pelagicus) and identification of the genus isolate. This study consists of two stages: firstly, the qualitative and quantitative activity of the chitinase enzyme; and secondly, biochemical identification of the bacteria. The quantitative chitinase enzyme activity is measured using the UV-Vis spectrophotometer UV-Vis at the wavelength at 660 nm. The chitinase enzyme is obtained from the isolation of chitinolytic bacteria cultured within a media to grow solid chitin, which contains colloidal chitin substrate as chitinase inductor at the temperature of 30°C. The highest chitinolytic activity is obtained from the 24 h supernatant culture, with a value of enzyme activity at 0.149 U/mL. Macroscopic and microscopic identification showed that the chitinolytic bacteria isolate R1, whereas the biochemical cell shows the characteristics of the genus Pse...
Penelitian ini bertujuan untuk mengetahui masa simpan produk stik rumput laut Kappaphaycus alvare... more Penelitian ini bertujuan untuk mengetahui masa simpan produk stik rumput laut Kappaphaycus alvarezii difortifikasi dengan tepung udang rebon (Mysis sp.) dalam kemasan polipropilen. Penelitian dilaksanakan pada bulan Desember 2015 sampai dengan Januari 2016. Metode yang digunakan adalah Accelerated Shelf Life Testing (ASLT) melalui model Arrhenius produk disimpan pada suhu (30oC, 40oC dan 50oC). Analisis yang digunakan adalah pengukuran nilai Thiobarbituric Acid (TBA). Hasil penelitian disimpulkan bahwa umur simpan stik udang rebon pada tiga suhu penyimpanan sesuai batas kritis nilai TBA produk pangan oleh FDA (Food Drug Administration) United States berdasarkan reaksi ordo nol, jika disimpan pada suhu 30oC umur simpannya adalah 138,88 hari, pada suhu 40oC umur simpannya adalah 133,96 hari, dan pada suhu 50oC umur simpannya adalah 129,49 hari. This study aims to determine the shelf life of Kappaphaycus alvarezii seaweed stick fortified by rebon shrimp flour (Mysis sp.) in polypropyle...
Ilabulo is a traditional food of Gorontalo Province usually based on chicken or meat these raw ma... more Ilabulo is a traditional food of Gorontalo Province usually based on chicken or meat these raw materials can be replaced by catfish (Pangasius sp.) fortified by seaweed K.alvarezii and bone of catfish. The research objectived is to analyze the physical (texture) and characteristic chemical (amino acids, moisture content, ash content, protein, fat, crude fiber, carbohydrates). The steps being taken is the preparation of catfish, formulation and physic chemical analysis. Physical analysis using texture analyzer TA-XT2i. Chemical analysis using AOAC (2005) and HPLC. Data results of chemical analysis using Analysis of Variance. The results showed that the physical texture of ilabulo catfish fortification with seaweed K.alvarezii and bone catfish is average 2149.3/gf and without fortification is an average of 1927 / gf. While chemical characteristic which are 56.46% moisture, ash content 11.54%, 7.78% protein, 8.91% fat, 0.61% crude fiber, carbohydrates 22.07% and calcium 0.315%. The ami...
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