Kegiatan Kunjungan Industri (KI) merupakan salah satu rangkaian acara dari Praktikum Manajemen Industri Perikanan, Program Studi Teknologi Hasil Pertanian (THP), Departemen Perikanan, Fakultas Pertanian, Universitas Gadjah Mada. Kegiatan Kunjungan Industri dilaksanakan oleh seluruh mahasiswa Program Studi Teknologi Hasil Perikanan angkatan 2022 pada 9 November 2024. Perusahaan yang dikunjungi adalah perusahaan pengolahan ikan di Semarang, yaitu PT. Bandeng Juwana Elrina dan PT. Indomina Cipta Agung. read more

Secara rutin Prodi THP melakukan pelacakan alumni atau tracers study terhadap alumninya. Pelacakan alumni ini menggunakan sistem yang telah dibangun oleh Kantor Alumni UGM bekerja sama dengan Direktorat Teknologi Informasi melalui Simaster. Pada tahun 2023, gambaran lulusan prodi THP sebagai berikut:

Dalam rangka meningkatkan kapasitas dosen, Prodi Teknologi Hasil Perikanan mengadakan pelatihan terkait food safety system certification 22000 bagi 5 orang dosen. Dalam kegiatan ini, Prodi THP mendatangkan pembicara dari SGS, sebuah organisasi internasional yang membidangi manajemen mutu termasuk sertifikasi. Kegiatan ini berlangsung selama 5 hari dan dirasa telah dapat meningkatkan kapasitas diri dosen untuk mendukung pendidikan berkualitas pada prodi THP.

Two of Fish Product Technology Study Program (FPT-SP) lectures, Prof, Amir Husni and Mgs. Muhammad Prima Putra, Ph.D. got best oral presenter award on “Seminar Nasional Kelautan dan Perikanan 2, FIKP Universitas Umrah, Kepulauan Riau. The seminar was held on 7-8 November 2023 by Faculty of Marine Science and Fisheries Universitas Maritime Raja Ali Haji.

At the seminar, there was also an inauguration ceremony for the management of the Indonesian fisheries product processing community or Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI). From FPT-SP, Prof. Amir Husni, Dr. Latif Sahubawa and Mgs. Muhammad Prima Putra, Ph.D. are joining as the organization Committee from 2023-2028.

 

In order to play an active role in disseminating research results in the field of fishery product processing, lecturers of the Fisheries Product Technology Study Program participated in the 2022 International Fisheries Symposium (IFS). IFS this year was held on 5-6 December 2022 at Nha Trang University Vietnam . On this occasion the THP Study Program lecturers consisting of Prof. Dr.Sc. Amir Husni, Dr. Siti Ari Budhiyanti, Dr. Latif Sahubawa, Dr. Nurfitri Ekantari, Dr. Prihati Sih Nugraheni and Mgs. Muhammad Prima Putra, Ph.D. participated in these activities as a presenter both oral and poster. During the inauguration night IFS 2022, Mgs. Muhammad Prima Putra, Ph.D. was awarded the Best Oral Presenter award in the fishery product processing class (East Asia Fisheries and Technologist Association (EAFTA)). See you at IFS 2023 which is planned to be held at the Asian Institute of Technology (AIT) Bangkok Thailand.

In 2022, FPT-SP actively publish in both national and international reputated journal as follows:

The effect of different drying methods on antioxidant compounds and fucoxanthin content of brown seaweed from the intertidal zone of West Aceh, Indonesia [2022]
Mohamad Gazali, Muhammad Nursid, Amir Husni, Nurjanah, Neviaty
P. Zamani, Zuriat, Citra Dina Febrina, Nabil Zurba, Hasanuddin Husin,
Dio Hidayat
Effect of Homogenization Process on the Production of Arthrospira platensis Carotenoid Nanocapsules Encapsulated with Arabic Gum and Whey Protein Concentrate [2022] K Alfionita, SA Budhiyanti, N Ekantari
Jurnal Ilmiah Perikanan dan Kelautan 14 (1), 12-24
Formulation and stability of Ulva lactuca fatty acid oil in water (O/W) microemulsion [2022] Y. P. Ningrum, S. A. Budhiyanti
Food Research 6 (4), 120-127

Optimization of Medium Composition for Streptomyces sp. PB2 Chitinase Production using Response Surface Methodology read more

Antioxidant, antidiabetic activities and consumer acceptance of Sargassum hystrix tea combined with cinnamon powder

Setiyawan, A. and Husni, A.

Abstract
Sargassum hystrix is a species of brown seaweed containing bioactive compounds and has the potential to be used as a functional drink. This study was aimed to determine the fucoidan content, antioxidant, antidiabetic activities, and consumer acceptance rate of combining cinnamon powder to manufacture S. hystrix seaweed tea. The process was carried out by washing, drying, cutting, blending, weighing, roasting, and packaging the seaweed. Furthermore, the seaweed was tested to determine the total phenolic content, antioxidant (scavenging of hydroxyl radical and superoxide anion), antidiabetic (inhibition of α-glucosidase and α-amylase) activities and sensory evaluation. The results showed that the addition of cinnamon powder affected the total phenol content, antioxidant and antidiabetic activities, and consumer acceptance of S. hystrix tea. Meanwhile, an increase in the amount (0 ~ 5%) of cinnamon powder reduced levels of antioxidants (46.90±0.92 to 39.53±0.11% for hydroxyl radical scavenging activity, and 82.00±1.19 to 73.56±1.23% for superoxide anion scavenging activity), with a rise in antidiabetic activity (22.27±1.74 to 83.98±2.37% for inhibition activity of α-glucosidase and 72.94±1.55 to 95.83±1.06% for inhibition activity of α-amylase). In addition, the use of 5% and 2% cinnamon powder has the ability to overcome the fishy smell and taste, respectively.

Food Research 6 (2) : 159 – 165 (April 2022)

The impact of immersion time in lime solution on antioxidant and antidiabetic properties and consumer evaluation of Sargassum hystrix seaweed tea

Damayanti Rahmatika Pratiwi, Amir Husni

Abstract.

Sargassum hystrix is a brown seaweed that contains bioactive substances, such as antioxidant and antidiabetic compounds, and is used as a functional ingredient in the food industry. They are mostly found in Indonesian waters, growing along rocky shorelines. Since the beverages extracted from seaweed are found to be less preferred by consumers due to the fishy smell, efforts are needed to curtail this problem. Based on this condition, the lime solution immersion method is observed as a suitable approach to reduce the pungent smell. Therefore, this study aims to determine the effect of the immersion time of the lime solution on antioxidant and antidiabetic properties, as well as on consumers’ preference for S. hystrix tea. In this research, the variation of seaweed immersion time at 0, 4, 8, 12, and 16 min, was used in a lime solution of pH 5 at 85°C. Multiple analyses were further carried out on the beverage, including moisture and total phenol content, hedonic teat, and antioxidant property, such as inhibitions of DPPH (1,1-diphenyl-2-picrylhydrazyl), FRAP (ferric reduction antioxidant power), and α-glucosidase. The results indicated that the immersion time had no effect (p > 0.05) on the water content, although it significantly affected total phenol levels, antioxidant, and antidiabetic activities, as well as the consumer preference for S. hystrix tea (p < 0.05). The best quality was obtained at 16 min, which indicated water and total phenol contents at 3.10 ± 0.33% and 76.81±0.23 mg GAE g-1, with DPPH, FRAP, and α-lucosidase inhibition activities at 53.86±1.27%, 121.82±0.91 µM g-1 , and 52.86±0.89%, respectively. It also showed consumer evaluations for appearance, color, flavor, taste, and overall quality, at 4.39±0.91, 4.33±0.78, 4.08±1.23, 4.25±1.08, and 4.26+0.13, respectively. Furthermore, immersion time in lime solution improved the quality and consumer evaluation of S. hystrix tea.

Key Words: Bioactive, brown seaweed, consumer preference, fishy smell, functional food.

 

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.

While the 4th ISMFR brought Soottawat Benjakul from Thailand, Prof. Rashid Sumaila from Canada and Prof. Erlinda R. from the Philippines.

The long wait after the ASIIN assessment has finally been answered. We are proudly announcing that Bachelor in Fish Product Technology (BFPT), Departement of Fisheries UGM are awarded ASIIN accreditation for full 5 years. With a successful program accreditation, ASIIN confirms that a study program meets a high-quality standard. The quality of a study program is determined by the formulation of relevant objectives by the applying university itself. The quality is also determined by the success that graduates achieve in their profession.

Thank you very much for support from all parties: Rectorate, Office of Quality Assurance, Dean and Vice Dean of Agriculture Faculty,  Head of Department of Fisheries, Task Force Team, all Lectures, Academic Staff, Students, Alumni, and Users. This is just the beginning, let’s build a better BFPT.