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. read more

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. read more

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

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. read more

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. 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

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. read more

The series of ASIIN (Die Akkreditierungsagentur für Studiengänge der Ingenieurwissenschaften, Informatik, Naturwissenschaften und Mathematik atau Accreditation Agency for Degree Programs in Engineering, Informatics/Computer Science, the Natural Sciences and Mathematics) accreditation activities has reached the final stage with online visitations. The visitation was held on March, 23-25 2021 attended by 7 assessors representatives from University, industry (practitioner), student, and ASIIN office. The on-line visitation was started by the meeting with UGM Rector, accompanied by the vice-rector, director, dean, vice-dean, and task force team. The visitation then continued with a discussion with the program coordinator. On the second and third day, the discussion was done with students, alumni, industries, and teaching staff. read more

The ASIIN accreditation online visitation will be held on March, 23-25 2021. For the best performance, all study programs (included BFPT) together with the Rector, Vice-rector, Director of University Quality Assurance office, Dean and vice-dean of the Faculty of Agriculture, dean and vice-dean of the Faculty of Forestry, University asset staff, and IT staff, held a final coordination meeting. We hope the accreditation process will run smoothly and BFPT is awarded a full 5-year ASIIN accreditation. read more

Dr. Amir and Dr. Sita published new book with tittle “Rumput Laut sebaga Sumber Pangan Kesehatan dan Kosmetik” or Seaweed as food, health and cosmetics source. Published on January 27, 2021.