Mohamad Aji Ikhrami1, Jaka Widada2, Indun Dewi Puspita1 and Masagus Muhammad
Prima Putra1*

1Fish Product Technology, Department of Fisheries, Faculty of Agriculture, Universitas Gadjah
Mada, Jl. Flora gedung A4, Bulaksumur Yogyakarta 55281
2Department of Agricultural Microbiology, Faculty of Agriculture, Universitas Gadjah Mada, Jl.
Flora gedung A4, Bulaksumur Yogyakarta 55281
*Corresponding author, e-mail: primaputra@ugm.ac.id

ABSTRACT
Streptomyces is a Gram-positive bacteria that produces the largest secondary metabolite
compounds. The results of whole-genome sequence analysis showed that Streptomyces can carry
more than 30 Biosynthetic Gene Clusters (BGC) encoding secondary metabolites that have the
potential to be explored in the exploration for new bioactive compounds. However, not all BGC
can be expressed in the laboratory scale and requires a specific activation method. This study aims
to explore the potential of chitosan as an elicitor compound to activate and or increase the
antibacterial activity of Streptomyces sp. GMR-22 was tested against histamine-producing bacteria
(HPB) Morganella morganii TK7 and Citrobacter freundii CK1. Chitosan was added to the
fermentation medium with the final concentration of 250, 500, and 750 μg/ml while without the
addition of chitosan used as control. Fermentation was carried out for 10 days at room temperature,
with constant agitation 200 rpm. The supernatant was separated by centrifugation at 3500 rpm for
15 minutes, then fractionation with ethyl acetate, concentrated by vacuum rotary evaporator, and
freeze-dried. The test for antibacterial activity was carried out by the microdilution method with
an extract concentration of 100 mg/ml. The test results of the microdilution method showed that
the addition of chitosan successfully increases the antibacterial activity with the highest activity
shown by the water fraction of 250 μg/ml addition of chitosan which is effective in inhibiting the
growth of Morganella morganii TK7 and Citrobacter freundii CK1 by 97,29% and 97,92%
respectively. read more

Mohamad Aji Ikhrami1, Jaka Widada2, Indun Dewi Puspita1 and Masagus Muhammad
Prima Putra1*

1Fish Product Technology, Department of Fisheries, Faculty of Agriculture, Universitas Gadjah
Mada, Jl. Flora gedung A4, Bulaksumur Yogyakarta 55281
2Department of Agricultural Microbiology, Faculty of Agriculture, Universitas Gadjah Mada, Jl.
Flora gedung A4, Bulaksumur Yogyakarta 55281
*Corresponding author, e-mail: primaputra@ugm.ac.id

ABSTRACT
Streptomyces is a Gram-positive bacteria that produces the largest secondary metabolite
compounds. The results of whole-genome sequence analysis showed that Streptomyces can carry
more than 30 Biosynthetic Gene Clusters (BGC) encoding secondary metabolites that have the
potential to be explored in the exploration for new bioactive compounds. However, not all BGC
can be expressed in the laboratory scale and requires a specific activation method. This study aims
to explore the potential of chitosan as an elicitor compound to activate and or increase the
antibacterial activity of Streptomyces sp. GMR-22 was tested against histamine-producing bacteria
(HPB) Morganella morganii TK7 and Citrobacter freundii CK1. Chitosan was added to the
fermentation medium with the final concentration of 250, 500, and 750 μg/ml while without the
addition of chitosan used as control. Fermentation was carried out for 10 days at room temperature,
with constant agitation 200 rpm. The supernatant was separated by centrifugation at 3500 rpm for
15 minutes, then fractionation with ethyl acetate, concentrated by vacuum rotary evaporator, and
freeze-dried. The test for antibacterial activity was carried out by the microdilution method with
an extract concentration of 100 mg/ml. The test results of the microdilution method showed that
the addition of chitosan successfully increases the antibacterial activity with the highest activity
shown by the water fraction of 250 μg/ml addition of chitosan which is effective in inhibiting the
growth of Morganella morganii TK7 and Citrobacter freundii CK1 by 97,29% and 97,92%
respectively. read more

Theresia Adven D. K., mahasiswi Program Studi Teknologi Hasil Perikanan angkatan 2019 tahun ini berhasil menorehkan prestasi tingkat nasional. Yang pertama, There meraih Juara 1 Lomba Menulis Opini Tingkat Nasional dengan penyelenggara BPPM Primordia Fakultas Pertanian UGM dan yang kedua Juara 1 Lomba Videografi Tingkat Nasional dengan penyelenggara Panitia Lustrum XV Fakultas Pertanian UGM.

Pris Larasati1, Amir Husni2*
1Departemen Perikanan Fakultas Pertanian Universitas Gadjah Mada
2Pusat Kajian Ketahanan dan Keberlanjutan Hasil Laut Departemen Perikanan Fakultas Pertanian
Universitas Gadjah Mada

Abstrak

Rumput laut Sargassum crassifolium mempunyai bioaktivitas yang tinggi sehingga berpotensi sebagai sumber pangan fungsional, salah satunya dibuat menjadi teh rumput laut. Salah satu kelemahan teh rumput laut yaitu kurang disukai konsumen karena adanya bau amis. Penelitian ini bertujuan untuk mengetahui pengaruh lama perendaman dalam air 85oC terhadap karakteristik dan tingkat penerimaan konsumen teh rumput laut S. crassifolium. Rancangan acak lengkap digunakan dalam penelitian ini, dengan perlakuan berupa variasi lama waktu perendaman. Teh rumput laut dibuat dengan cara merendam dalam air ±85oC selama 0, 4, 8, 12, dan 16 menit kemudian dipotong-potong lalu disangrai. Teh rumput laut S. crassifolium dianalisis meliputi: kadar air, total fenol, aktivitas antioksidan dengan metode 2,2-diphenyl-1-picrylhydrazyl (DPPH) dan Ferric Reducing Antioxidant Power (FRAP), aktivitas penghambatan α-glukosidase dan uji hedonik. Hasil penelitian menunjukkan bahwa lama perendaman berpengaruh nyata (p<0,05) terhadap kadar air, total fenol, aktivitas antioksidan, penghambatan α-glukosidase, dan tingkat penerimaan konsumen. Perlakuan terbaik yaitu lama perendaman 16 menit dengan kadar air 3,35±0,41%, total fenol 68,63±0,67 mg GAE/g, aktivitas penghambatan DPPH 55,99±1,01%, nilai FRAP 116,97±1,89 μM/g, penghambatan α-glukosidase 55,67±0,36%, dan nilai hedonik parameter aroma, rasa, warna, kenampakan, dan keseluruhan secara berturut-turut yaitu 4,29±1,18; 4,59±0,85; 4,18±0,98; 4,43±0,91; 4,37±0,98. read more

Fatma Nadya Nursyamsi, Amir Husni*
Department of Fisheries Faculty of Agricultur e Universitas Gadjah Mada, Yogyakarta, Indonesia

Abstract:
The brown seaweed Sargassum polycystum contains bioactive compounds, including antioxidants and antidiabetes, letting it be a functional food ingredient such as seaweed tea. However, seaweed tea is less preferred by consumers because of its fishy smell, which must be reduced using various methods, including soaking in a lime solution. This study aims to determine the effect of the soaking time in lime solution on the antioxidant activity, antidiabetic activity, and consumer acceptance of S. polycystum seaweed tea. In this study, the seaweed was soaked in a lime solution at pH 5 at 85°C for 0, 4, 8, 12, and 16 minutes. Analysis was conducted on S. polycystum seaweed tea to obtain the moisture content, total phenol, antioxidant activity (inhibition of 1,1 diphenyl 2 picrylhydrazyl (DPPH), and ferric reduction antioxidant power (FRAP)), the inhibitory activity of α glucosidase, and consumer preference test using hedonic. The results show that the soaking time in the lime solution at pH 5 had no effect on the water content but had a significant effect (p<0.05) on the total phenol, antioxidant and antidiabetic activities and consumer preference of S. polycystum seaweed tea. The best treatment was obtained at 16 minutes of soaking time with a water content of 4.68 ± 0.12%, a total phenol content of 74.53 ± 0.59 mg GAE/g, a DPPH inhibitory activity of 52.70 ± 0.86%, a FRAP value of 123.94 ± 1.39 µM/g, an α glucosidase inhibitory activity 51.56 ± 0.70%, and consumer preference levels for appearance, color, flavor, taste and overall of 4.63 ± 0.74, 4.49 ± 0.75, 4.39 ± 1.07, 4.43 ± 1.03, and 4.49 ± 0.11, respectively. read more

Pris Larasati1, Amir Husni2*
1Departemen Perikanan Fakultas Pertanian Universitas Gadjah Mada
2Pusat Kajian Ketahanan dan Keberlanjutan Hasil Laut Departemen Perikanan Fakultas Pertanian
Universitas Gadjah Mada

Abstrak
Rumput laut Sargassum crassifolium mempunyai bioaktivitas yang tinggi sehingga berpotensi sebagai
sumber pangan fungsional, salah satunya dibuat menjadi teh rumput laut. Salah satu kelemahan teh rumput laut yaitu kurang disukai konsumen karena adanya bau amis. Penelitian ini bertujuan untuk mengetahui pengaruh lama perendaman dalam air 85oC terhadap karakteristik dan tingkat penerimaan konsumen teh rumput laut S. crassifolium. Rancangan acak lengkap digunakan dalam penelitian ini, dengan perlakuan berupa variasi lama waktu perendaman. Teh rumput laut dibuat dengan cara merendam dalam air ±85oC selama 0, 4, 8, 12, dan 16 menit kemudian dipotong-potong lalu disangrai. Teh rumput laut S. crassifolium dianalisis meliputi: kadar air, total fenol, aktivitas antioksidan dengan metode 2,2-diphenyl-1-picrylhydrazyl (DPPH) dan Ferric Reducing Antioxidant Power (FRAP), aktivitas penghambatan α-glukosidase dan uji hedonik. Hasil penelitian menunjukkan bahwa lama perendaman berpengaruh nyata (p<0,05) terhadap kadar air, total fenol, aktivitas antioksidan, penghambatan α-glukosidase, dan tingkat penerimaan konsumen. Perlakuan terbaik yaitu lama perendaman 16 menit dengan kadar air 3,35±0,41%, total fenol 68,63±0,67 mg GAE/g, aktivitas penghambatan DPPH 55,99±1,01%, nilai FRAP 116,97±1,89 μM/g, penghambatan α-glukosidase 55,67±0,36%, dan nilai hedonik parameter aroma, rasa, warna, kenampakan, dan keseluruhan secara berturut-turut yaitu 4,29±1,18; 4,59±0,85; 4,18±0,98; 4,43±0,91; 4,37±0,98. read more

Fatma Nadya Nursyamsi, Amir Husni*
Department of Fisheries Faculty of Agricultur e Universitas Gadjah Mada, Yogyakarta, Indonesia

Abstract:
The brown seaweed Sargassum polycystum contains bioactive compounds, including antioxidants
and antidiabetes, letting it be a functional food ingredient such as seaweed tea. However, seaweed tea is less preferred by consumers because of its fishy smell, which must be reduced using various methods, including soaking in a lime solution. This study aims to determine the effect of the soaking time in lime solution on the antioxidant activity, antidiabetic activity, and consumer acceptance of S. polycystum seaweed tea. In this study, the seaweed was soaked in a lime solution at pH 5 at 85°C for 0, 4, 8, 12, and 16 minutes. Analysis was conducted on S. polycystum seaweed tea to obtain the moisture content, total phenol, antioxidant activity (inhibition of 1,1 diphenyl 2 picrylhydrazyl (DPPH), and ferric reduction antioxidant power (FRAP)), the inhibitory activity of α glucosidase, and consumer preference test using hedonic. The results show that the soaking time in the lime solution at pH 5 had no effect on the water content but had a significant effect (p<0.05) on the total phenol, antioxidant and antidiabetic activities and consumer preference of S. polycystum seaweed tea. The best treatment was obtained a t 16 minutes of soaking time with a water content of 4.68 ± 0.12%, a total phenol content of 74.53 ± 0.59 mg GAE/g, a DPPH inhibitory activity of 52.70 ± 0.86%, a FRAP value of 123.94 ± 1.39 µM/g, an α glucosidase inhibitory activity 51.56 ± 0.70%, and consumer preference levels for appearance, color, flavor, taste and overall of 4.63 ± 0.74, 4.49 ± 0.75, 4.39 ± 1.07, 4.43 ± 1.03, and 4.49 ± 0.11, respectively. read more

Dosen Prodi THP kembali berpartisipasi aktif pada gelaran Semnaskan ke 17 dan ISMFR ke 4 yang diselenggarakan oleh Departemen Perikanan, Fakultas Pertanian UGM. Semnaskan merupakan agenda tahunan dan ISMFR merupakan agenda dua tahunan yang diselenggarakan dalam rangka pertukaran hasil penelitian di bidang perikanan dan kelautan. Pada tahun ini, Semnaskan ke 17 mendatangkan Prof. Dr. Ir. Rokhmin Dahuri, M.S. dan Dr. Ir. Bambang Triyatmo sebagai pembicara kunci.

Sedangkan ISMFR ke 4 mendatangkan Soottawat Benjakul dari Thailand, Prof. Rashid Sumaila dari Kanada dan Prof. Erlinda R. dari Philippine. read more

Lecturers of Bachelor in Fish Product Technology (BFPT) again actively participated in the 17th National Seminar (Semnaskan) and 4th International Symposium in Marine and Fisheries Research (ISMFR) held by the Department of Fisheries, Faculty of Agriculture, UGM. National Seminar is an annual agenda while ISMFR is a biannual agenda held in the context of exchanging research results in the field of fisheries and marine affairs. This year, the 17th Semnaskan invited Prof. Dr. Ir. Rokhmin Dahuri, M.S. and Dr. Ir. Bambang Triyatmo as the keynote speaker. read more

Penantian panjang setelah visitasi ASIIN akhirnya terjawab. Dengan bangga kami umumkan bahwa Program Sarjana Prodi Teknologi Hasil Perikanan (THP), Departemen Perikanan, Fakultas Pertanian UGM mendapatkan akreditasi ASIIN selama 5 tahun penuh. Dengan keberhasilan akreditasi program, ASIIN menegaskan bahwa sebuah program studi memenuhi standar kualitas tinggi.

Terima kasih dan apresiasi setinggi-tingginya kami ucapkan pada semua pihak yang mendukung proses akreditasi ini: Rektorat, Kantor Jaminan Mutu, Dekan dan Wakil Dekan Fakultas Pertanian, Ketua Departemen Perikanan, Tim Task Force, seluruh Dosen, Tenaga Pendidik, Mahasiswa, Alumni, dan Pengguna Alumni. Ini baru permulaan, mari kita bangun Prodi THP yang lebih baik. Jaya THP UGM!! read more