Proceedings of NP-SEA                                                         Malang, March 20th — 21st 2010


Characterization of Pigment Extract from Sargasum polycystum Seaweed as Antioxidant


Faculty of Fisheries and Ocean Science — Brawijaya University Ji. Veteran No. 1 Malang and Department of Food Technology — UPH, J1. MH. Thamrin Boulevard 1100 Lippo Village, Tangerang. e-mail: oko8163


The research which is about the extraction and characterization of pigment for Sargasum polycystum has been evaluated. The objective of this research is to obtain pigment extract and its properties due to pH and temperature combination. Extraction was carried out with hexane, acetone, and methanol solvent. Extract with the highest antioxidant activity was characterized at pH and temperature combination. The result showed that pigment extract with the highest antioxidant activity (IC50 2845.8 ppm DPPH) was extract with acetone solvent. This extract exhibited max 410 nm and 666 nm. using GC-MS, it was found out that the pigment extract contain antioxidant substances e.g. phytol, squalene, vitamin E, and y­tocopherol. The antioxidant activity of the pigment extract remained stable at pH range of 6 — 7, and with stand temperature up to 50°C. The pigment intensity with ?max 410 and 666 nm was stable enough at pH 5-7 with 40°C temperature, but pigment was less stable at 50-70°C and pH range 5-8.

Keywords: Antioxidant, extract, pigment, Sargasum polycystum, stable

Seminar Nasional Tahunan VII Hasil Penelitian Perikanan dan Kelautan, 241uli 2010




Fakultas Perikanan dan Ilmu Kelautan, Universitas Brawijaya Malang


Free radical inside human body can be harmful for health. Antioxidant is a compound that able to constrain those free radical Seaweeds have been demonstrated to have decent antioxidant properties. In this research, fresh and dried red seaweed Gracilaria lichenoides was examined the antioxidant activity and total phenolic content using three different solvent (methanol, acetone, and hexane). Antioxidant activity was measured using DPPH method, total phenolic content was measured using Follin-Ciocalteu method, and identification of the active compound was done using GC-MS. In addition, effect of temperature (40°C, 50°C, 60°C, and 70°C) and pH (5, 6, 7, and 8) on the antioxidant activity of seaweed extract was investigated. Stability of antioxidant was measured using UV-Vis spectrofotometry. The result showed that acetone fresh seaweed extract had the highest antioxidant activity which was significantly different to another extract with IC50 values was 6607.39±170.92 ppm. Methanol extract displayed the highest total phenolic content (30.6±0.3 mg GAE/g extract on fresh seaweed and 2.67±0.02 mg GAFJg extract on dried seaweed) wilier% was significantly different to another “extract. At 40°C and neutral pH, seaweed extract showed the highest antioxidant activity with IC5ovalues was 5399.33±109.87 ppm.

Keywords: antioxidant activity, IC50, Gracilaria lichenoides, phenolic

ISBN 978-979-95249-74


Seminar PATPI , Palembang, 1446 Oktober 2008



[Utilization of Purple Sweet Potato Flour (Ipomoea batatas L Poir) as Natural Antioxidant Source in Cookies]

Hardoko 1), Lulu Novita2, Tagor M. Siregar3)
Dosen Jurusan Teknologi Pangan UPH dan Dosen Fakultas Perikanan Unibraw
Alumni Jurusan Teknologi Pangan UPH
Dosert Juritsan Teknologi Pangan UPH


sweet potato is an alternative carbohydrate• source, One type of sweet potato that exist in Indonesia is purple sweet potato. Purple sweet potato flour could be made from sweet potato itself in order to lengthen the storage time. The strength of purple sweet potato flour is it contained high level of carbohydrate and antioxidant This research hopefully would found the concentration of purple sweet potato flour substitution that had the highest of consumer’s acceptance. Different concentration of shortening was purpoSed to find the best result that effecting cookies’ texture. The results showed that purple sweet potato flour substitution and concentration of shortening was significantly influenced consumer’s acceptance level, appearance, sweet potato aroma, sweet potato mouthfeel, purple color of cookies, hardness. The best cookies was cookies which was substituted by 50% purple sweet potato flour and 50% concentration of shortening. The cookies contained 2.89% water, 1.39% ash, 27.22% fat, 5.55% protein, 62.95% carbohydrate, and 3.98% total dietary fiber (0.43% insoluble dietary fiber and 3.543% soluble dietary fiber. The antioxidant activity of the best cookies to inhibit 50% free radical in system is 1131671 ppm.

Keywords : Antioxidant, purple sweet potato flour, shortening, cookies

Prosiding Gizi dan Kesehatan PATPI

Pengaruh Konsumsi Gel dan Larutan Rumput Laut Gracilaria verrucosaterhadap Lipid Darah


[1 Jurusan Teknologi Pangan UPH dan Fak. Perikanan Unibraw, 2 Staf Fkultas Perikanan Unibraw Malang, 3 Alumni Fakultas Perikanan Unibraw Malang, 

Seminar Nasional Tahunan VI Hasil Penelitian Perikanan dan Kelautan, 25 Juli 2009



Hardoko,NBambang Budi Sasmito, dan Aisyiah Rahmawatl Bunga
Fakultas Perikanan dan Ilmu Kelautan, Universitas Brawijaya Malang
E-mail :




Effort to decreasing hypercholesterolemia by chitin consumption from shell of tiger shrimp was evaluated using wistar rat. The objective of the research is to know the ability of chitin from shell of tiger shrimp in decreasing blood cholesterol level. First, the rat were conditioned into hypercholesterolemia by a ransom that contain high cholesterol level, and later on they were given ransom contains 2.5%, 5.0%, 7.5% (w/w) chitin from shell of tiger shrimp. The result showed that chitin from shell of tiger shrimp was able to decrease cholesterol level, but the control (CMC 5.0%) was not. On the 18th day 2.5%, 5.0%, 7.5% chitin decreased cholesterol level by 27.95%, 35.86% and 41.17%, respectively. By using linear regression program we conducted that 2.5%, 5.0%, and 7.5% chitin consumption can decrease hypercholesterolemia to be normal level after 33, 28 and 23 days, respectively.

Keywords: Chitin, decrease, hypercholesterolemia.

ISBN 978-602-98902-1-1

Studi Aktivitas Antibakteri Dari Ekstrak Kasar Eucheuama spinosum Terhadap pH dan Suhu (Study Of Antibacterial Activities Of Eucheuma spinosum Crude Extract In Various pH and Temperatures)

Hardoko1, Nuri Arum Anugrahati2, Angela Maggie Tjandinegara3

1Dosen Fakultas Perikanan dan Ilmu Kelautan Universitas Brawijaya dan Dosen tidak tetap Jurusan Teknologi Pangan UPH,

2Dosen Jurusan Teknologi Pangan UPH, Alumni Jurusan Teknologi Pangan UPH


Most plants possess antimicrobial compounds as a results of their metabolic processes, but they differ from one to another in term of their antimicrobial characteristics. The research with objective to study antibacterial activities of E. spinosum in response to pH and temperature was carried out. Antibacterial compound were first extracted using several combinations of ethanol-ethyl acetate solvents, evaporated, and then their analyzed their activities against several bacteria. Their characteristics were then observed in response to pHs (3, 4, 5, 6, 7, 8) and temperatures (40, 50, 60, 70 and 800C). Results showed that the extract obtained using 100% ethyl acetate exhibited the highest antibacterial activity with MX and MBC values of 0.42% and 1.69% respectively for Bacillus cereus, 1.39% and 1.59% for Escherichia coli, and 0.08% and 0.34% for Staphylococcus aureus. Based on Response Surface Method (RSM), their crude extract possessed the best antibacterial activity at ph 6.56 and temperature 64.670C for S. aureus, and pH 7.0 and temperature 41.7°C for B. cereus. The SEM photograph on bacteria revealed that the crude extract damaged the cell wall of B. cereus and caused lysis on S. aureus.

Key words : crude extract, MX, MAC, pH, temperature



*Faculty of Fisheries, Brawijaya University, Malang, Indonesia, and Departement of Food Technology, Pelita Harapan University, Tangerang, Indonesia


The study of how E. cottonii seaweed consumption toward blood cholesterol was done using male wistar rats (Ratus norvegicus). Rats were fed with high cholesterol ransom up to hyper-cholesterol stage. After wards rats were fed by ransom with o% (standard ransom), 55, io%, and 15% E. cottonii The result showed that the decrease of blood cholesterol and triglyceride went faster as the concentration of E. cottonii given went higher. Ransom with 15% E. cottonii was able to decrease blood cholesterol and triglyceride from hyper-cholesterol to normal on day 12 and 9. Ransom with io% of E. cottonii was able to normalized triglyceride on day 12, but wasn’t able to normalize cholesterol level up to day >18. Ransom with 5% E. cottonii wasn’t able to normalize both cholesterol and blood triglyceride level up to day 18. Generally HDL cholesterol level tend to decrease as the E. cottonii in ransom increased, although the amount was still above normal HDL level. Blood LDL cholesterol decreased up to day 6 and then to increase, although the amount was still under normal level.

Keywords: Cholesterol, E. cottonii; triglyceride