Feny Mentang - Academia.edu (original) (raw)

Papers by Feny Mentang

Research paper thumbnail of Analysis of Living Stages of Traditional Fishermen in Belang District Southeast Minahasa

International Journal of Forest, Animal And Fisheries Research

The purposive of this study, namely to find out how much and what are the sources of income for t... more The purposive of this study, namely to find out how much and what are the sources of income for traditional fishermen's families in Belang District, and the expenses of traditional fishermen's families in Belang District is, te last step is to find out how the standard of living of traditional fishermen's families in Belang District is. The Method used in this research is a survey method. The population in this study are traditional fishermen in Belang District. The data collection method used is Sampling . The sampling method is using a quataed Multi-Stages Purposive Sampling, with the number of sample villages being 15 villages and the sample fishermen taken are fishermen with fishing rods and nets as much as 10% of the total population in each sample village. The data collected consists of primary data and secondary data. Primary data was collected through observation and interviews guided by questionnaires. Secondary data were obtained from the Belang District of off...

Research paper thumbnail of PROFIL ASAM AMINO KECAP IKAN TONGKOL (Euthynnus affinis) YANG DIFERMENTASI DENGAN PENAMBAHAN NENAS

Media Teknologi Hasil Perikanan

Kecap ikan adalah salah satu produk hasil fermentasi dengan bahan baku ikan. Ikan yang digunakan ... more Kecap ikan adalah salah satu produk hasil fermentasi dengan bahan baku ikan. Ikan yang digunakan dalam penelitian ini adalah ikan tongkol ( Euthynnus Affinis C. ) yang merupakan hasil tertinggi komoditi perikanan di Sulawesi Utara yang memiliki kandungan protein, asam lemak omega-3, vitamin dan mineral yang tinggi dan juga sangat kaya gizi. Penelitian ini bertujuan untuk mendapatkan konsentrasi terbaik dari buah nenas yang ditambahkan dan meningkatkan pengaruh konsentrasi buah nenas terhadap lama fermentasi dan profil asam amino. Penelitian menggunakan penambahan sari buah nanas dengan konsentrasi (0%, 10%, 15% dan 20%) dan garam 10% dengan lama penyimpanan selama 10 hari dalam inkubator.Variabel yang diamati dalam penelitian ini adalah Asam Amino, Kadar Protein, Kadar Karbohidrat, Kadar Lemak, Kadar Nitrogen, Kadar Abu, Kadar Air, dan pH. Hasil penelitian menunjukkan bahwa sampel kecap ikan sari buah nanas 15% dengan garam 10% dapat mempercepat proses hidrolisis pada hari ke-10. Da...

Research paper thumbnail of Antimicrobial and FAD synthetases modulating activities of leporins A-C isolated from the sponge-associated fungus Trichoderma sp

Biodiversitas, Dec 31, 2023

Research paper thumbnail of Studies on nutritional value of silkworm (Bombyx mori L.) chrysalis oil as the functional lipid source of n-3 polyunsaturated fatty acid

Research paper thumbnail of Pengaruh Ekstrak Kulit Manggis terhadap Mutu Ikan Cakalang Asap

Media Teknologi Hasil Perikanan, Sep 30, 2021

The purpose of this study was to obtain mangosteen rind extract which was dried for 4 and 8 days ... more The purpose of this study was to obtain mangosteen rind extract which was dried for 4 and 8 days as a preservative and to see the effect of consumer preference on smoked skipjack tuna (Katsuwonus pelamis L.) soaked in mangosteen rind extract. The highest organoleptic test observation data was found in Aroma with a value of 8.1 drying 8 days with 15 minutes soaking (A2B1) in 0 days storage and the lowest organoleptic test results data found in Rasa with a value of 2.5 drying 4 days with 30 soaking. minutes in the 10th day of storage. The results of the TVB-N study showed that the mangosteen rind solution with storage for 0 days until the 10th day was already above the Indonesian National Standard (SNI) so it was not suitable for consumption.

Research paper thumbnail of Aktivitas Antikanker Serviks Rumput Laut Gracilaria sp

Media Teknologi Hasil Perikanan, Sep 30, 2021

Cervical cancer is the third largest cancer in the word in recent decades. Cancer treatment metho... more Cervical cancer is the third largest cancer in the word in recent decades. Cancer treatment methods that have been used in the world of medicine include surgery, radiation, and chemotherapy. As many as one third of cancer patients are estimated to be cured by surgery and radiation, but for the other two thirds, especially in cancer that has invaded other organs, a systemic therapeutic modality is needed, namely chemotherapy. The purpose of writing this scientific article is to find new anticancer compounds, which are very important for the treatment of cancer from seaweed, because seawee d is one of the largest marine products sources of active chemical metabolites. The literature search used keywords, Gracilaria sp. cervical cancer, HPV, cervical anticancer drugs. The method of collecting literature uses electronic data bases: PubMed, Web of Science, Science Direct, and Google Scholar. The results obtained: It can be concluded that Gracilaria sp and has cytotoxic activity against Hela cells of IC50 13.8-71.4% (µg/ml), so it can be used as a source of cervical anticancer drugs. Seaweed Gracilaria sp, which grow abundantly in Indonesia can be used in medicine to reduce cases and death rates from cancer.

Research paper thumbnail of Karakteristik Mutu Bakso Ikan Tuna dengan Penambahan Tepung Agar-Agar

Media Teknologi Hasil Perikanan, Apr 28, 2022

The quality of fish balls is one of the indicators used in the food industry, this study aims to ... more The quality of fish balls is one of the indicators used in the food industry, this study aims to analyze the best quality of tuna fish balls with the addition of gelatin flour by increasing the analysis of water content, ash content, crude fiber content and organoleptic. The method that will be used in this research is descriptive exploratory with 4, namely the addition of agar-agar flour (T0), the addition of 6g of gelatin flour (T1), the addition of 8g of agar-agar flour (T2) and the addition of 10g of agar-agar flour (T3). The results of data analysis showed that the addition of agar-agar flour was able to improve the quality of tuna fish balls, the addition of 10g agar-agar flour was the best treatment with a round and neat shape of meatballs with a distinctive smell of tuna and jelly with a strong gel texture and does not break when folded, water content is 72.57%, ash content is 0.62%, crude fiber is 29.61%.

Research paper thumbnail of KADAR AIR, pH, DAN KAPANG IKAN CAKALANG (Katsuwonus pelamis L.) ASAP CAIR YANG DIKEMAS VAKUM DAN NON VAKUM PADA PENYIMPANAN DINGIN

Media Teknologi Hasil Perikanan, Aug 3, 2017

Fish is one food that is not foreign to the Indonesian community, this food has advantages that c... more Fish is one food that is not foreign to the Indonesian community, this food has advantages that contain essential amino acids needed by the body, in addition to the biological reaches 90% with the network binder is easily digested, but it is much cheaper price. Compare other protein sources. Fish is also one of the ingredients that are easily damaged or deteriorated in quality. One of the fish processing that is done by fumigation, Fogging is a way of processing or preservation by utilizing a combination of natural control and testing of natural fuel goods such as liquid smoke. One of the proper ways to maintain the durability of skipjack (Katsuwonus pelamis L. asap) is by packing a vacuum. The main principle of vacuum packaging is the specific output of O 2 from the product so as to support the shelf life. Further modified with cold storage for better results. This study aims to overcome the deterioration of tuna liquid quality stored for 0, 7 and 21 days, stored at cold temperature (±5ºC) packed vacuum and non vacuum with pH quality test, moisture content and shell. The research method used is an experimental method of revision of facts based on existing problems through hypotheses. Of the 3 test parameters, the results generated during the study are; Results of water in the lowest vacuum packed liquid (58.8%) of skim milk (57%) in non-vacuum packed liquid smoke fish; The highest pH value was 5.885 on the conventional tuna and the lowest was 5.77 in the vacuum liquid tuna; The highest total colonies of 3.9x10 3 in the vacuum packed liquid skipjack and the lowest <10 in the skipjack .

Research paper thumbnail of KAJIAN MUTU IKAN CAKALANG (Katsuwonus pelamis, L.) ASAP DARI TEMPAT PENGASAPAN DESA GIRIAN ATAS YANG DIKEMAS VAKUM DAN NON VAKUM SELAMA PENYIMPANAN DINGIN

Media Teknologi Hasil Perikanan, Aug 1, 2015

Sub sector of fishery is constitute primary mainstay which source of food and nutrition for Indon... more Sub sector of fishery is constitute primary mainstay which source of food and nutrition for Indonesian society. Fish is a source of protein also recognized as "function food" which has significant important for health because it contains unsaturated fatty acid chain length (especially those classified as Omega-3 fatty acid), vitamins, as well as macro minerals. One way of processing and preserving fish is by fogging. Fogging is a way of processing or preservation by utilizing a combination of drying treatment and giving the natural chemical compound from the results combustion of natural fuel. One right way to maintain durable power of cakalang (Katsuwonus pelamis, L.) is by the vacuum packed fish. The main principles of the vacuum packed is expenditure especially air from the product so that extend the self life. And next modified with the cold storage to obtain good results. This research aims to observe the setback chemical quality of cakalang. Fogging for 0 day, 7 day, and 21st day. Storage temperatures (5°C) at vacuum and non vacuum packed with testing of the quality water content, pH, Total Plate Count (TPC), Total Volatile Base Nitrogen (TVBN), and Organoleptik. The Method Experiment Explorative which reveal facts based on the exciting problems by hypothesis. Parameter used in this research is testing water content, pH, TPC, TVB, and Organoleptik. The results of this research from 5 parameter obtained: The Value of highest water level (53.95%), lowest (20.14%). The Value of highest pH (5.9), lowest (5.8). The Value of highest TVB (43.36mg N/100gr), lowest (21.84mg N/100gr). The Value of highest TPC (TBUD), lowest (<30). The Organoleptic value of flavor (6.3-8.2), appearance (4.3-7.5), aroma (4.3-8.9) and texture (4.9-7.9).

Research paper thumbnail of Penyimpanan Ikan Mas Hidup Menggunakan Media Sekam Padi yang Didinginkan

Jurnal Pengolahan Hasil Perikanan Indonesia, Apr 28, 2018

Abstrak Ikan mas (Cyprinus carpio) merupakan salah satu komoditas perairan tawar yang cukup berke... more Abstrak Ikan mas (Cyprinus carpio) merupakan salah satu komoditas perairan tawar yang cukup berkembang di daerah Sulawesi Utara, serta memiliki peluang pasar yang cukup menjanjikan, oleh karena itu perlu mendapat dukungan berupa teknologi penanganan transportasi yang ekonomis, efektif dan efisien. Penelitian ini bertujuan untuk menentukan tingkat kelangsungan hidup ikan mas pada penanganan dan penyimpanan pasca panen, penyimpanan dilakukan selama 2, 3, 4, 5 dan 6 jam. Parameter yang dianalisis pada penelitian ini terdiri dari penentuan tingkat kelangsungan hidup, pengukuran indeks rigor dan nilai total volatile base nitrogen (TVBN). Penelitian menggunakan Rancangan Acak Lengkap (RAL) dan dilanjutkan dengan uji Beda Nyata Terkecil (BNT). Hasil penelitian menunjukkan kelangsungan hidup ikan mas pada penyimpanan 2 jam yaitu 100%, 3 jam 100%, 4 jam 81,25%, 5 jam 68,75% dan 6 jam 25,00%. Waktu penyimpanan tidak memberikan pengaruh nyata terhadap waktu perubahan memasuki fase fullrigor, tetapi memberikan pengaruh nyata terhadap waktu memasuki fase fullrigor dan postrigor autolysis. Ikan yang disimpan selama 6 jam mengalami 3 kondisi, yaitu ikan kondisi hidup, ikan kondisi mati lemas, dan ikan kondisi mati kaku.

Research paper thumbnail of Inhibition of Microencapsulated Liquid Smoke on the Foodborne Pathogens and Histamine-Forming Bacterias’ Growth in Tuna Loin Sashimi

Social Science Research Network, 2022

Research paper thumbnail of Kajian Mutu Bakso Ikan Tuna Yang Disubstitusi Tepung Karagenan

Media Teknologi Hasil Perikanan, Jan 10, 2020

Fishball is a fish product that knows for their distinctive taste and chewy texture. The quality ... more Fishball is a fish product that knows for their distinctive taste and chewy texture. The quality of fishball greatly affects the attractiveness of consumers to consume it, regarding the taste and aroma. The ingredients of fishball that have properties as an emulsifying is carrageenan. The purpose of this study was to determine the quality of tuna fishballs substituted with carrageenan flour with different concentrations and storage times. The treatment design used was RAL (completely randomized design) which consisted of 4 different concentration treatments of added carrageenan, for 0%, 1%, 2% and 3% with 2 days of storage and 2 times repetition. The quality parameters were organoleptic test, water content, pH and TPC (Total Plate Count). The results showed that the addition of carrageenan affected the water content and pH of fishballs. Tuna fishballs with the addition of a concentration of 2% are the best products with an average value of organoleptic values: 6.58; water content: 71.63; pH: 5.46; and TPC: 2.6×10 4. Water content in fishballl is not met SNI quality requirements. Total bacteria (TPC) in fishballs met SNI quality requirements.

Research paper thumbnail of Pengaruh Konsentrasi Pelarut Dan Lama Ekstraksi Pada Produksi Karagenan

Media Teknologi Hasil Perikanan, Jan 11, 2019

The purpose of this study is to obtain carrageenan from red seaweed Kappaphycus alvarezii using t... more The purpose of this study is to obtain carrageenan from red seaweed Kappaphycus alvarezii using the steam method. In this study the treatment of 4% NaOH and 5% KOH was used and the extraction time was 7 hours and 10 hours. The stages of making carrageenan are; drying, soaking, washing, extraction, settling, filtering, drying and grinding. The results of this study showed that the highest yield was in 4% NaOH treatment, 10-hour extraction time was equal to 18.15%. The lowest water content was obtained from 5% KOH treatment, 10 extraction time which was 1.9%. The best pH value is in 4% NaOH treatment, 10 hours extraction time is 7.58. The best results of gel strength were obtained from 5% KOH treatment, 7 hours extraction time which was 78.3 mm/g/sec.

Research paper thumbnail of Studi Tentang Oksidasi Lipida Ikan Cakalang (Katsuwonus pelamis L) Asap yang Diolah dan Dipasarkan Manado

Media Teknologi Hasil Perikanan, Aug 15, 2014

Research paper thumbnail of KANDUNGAN TOTAL FENOL DALAM RUMPUT LAUT Caulerpa racemosa YANG BERPOTENSI SEBAGAI ANTIOKSIDAN

Media Teknologi Hasil Perikanan, Aug 2, 2013

Research paper thumbnail of Kajian Mutu Ikan Tuna (Thunnus Albacares) Segar Di Pasar Bersehati Manado

None, 2014

The purpose of this study was to determine the quality of tuna (Thunnus albacares) Fresh on the m... more The purpose of this study was to determine the quality of tuna (Thunnus albacares) Fresh on the market Bersehati with testing TVB-N , pH , and organoleptic test by sampling time and different merchants. The method used is descriptive exploratory method , which collects data already available facts and observations in the field through pancatatan in detail and then systematically analyzed data based on quantitative and qualitative data. The results obtained by the average value of TVB-N in the Tuna (Thunnus albacares) ranged from 8.96 mg N / 100 g sample to 10.92 mg N / 100 g sample of the sampling clock 06:00 to 7:00. The average value of TVB-N sampling clock 12:00 to 13:00 ranged between 12.16 mg N / 100 g sample to 12.88 mg N / 100 g sample .

Research paper thumbnail of PENERAPAN PENGASAPAN CAIR PADA PENGOLAHAN ABON ROA (Hemirhamphus sp.) DAN PAMPIS CAKALANG (Katsuwonus pelamis L) DAN MUTU MIKROBIOLOGIS PRODUK YANG DIKEMAS MODIFIED ATMOSPHERIC PACKAGING (MAP)

Media Teknologi Hasil Perikanan, Jan 26, 2017

Smoked Garp fish and smoke Skipjack a typical processed product in North Sulawesi. Roa smoke and ... more Smoked Garp fish and smoke Skipjack a typical processed product in North Sulawesi. Roa smoke and smoke Skipjack can be further processed into abon Roa and Skipjack pampis, abon fish are foods processed fish flavored, processed by boiling and frying obtain dry product, while pampis fish is processed product of smoke Skipjack flavored and obtain the product half wet. The purpose of this study is to see and observe the presence of bacteria on the product abon Roa and Skipjack pampis are packed Modified Atmospheric Packaging (MAP) and stored at room temperature for 30 days. Total Plate Count (TPC),total of Salmonella sp., total E. coli and total Vibrio sp. observed every 10 days, at 0, 10, 20, and 30 days of storage. Based on observations Total Plate Count, abon Roa and Skipjack pampis can last for 30 days with the highest TPC value of 6.3x10 4 CFU/g and still be consumed. While Total Salmonella sp, total E. coli and total Vibrio sp. indicates a negative value to the day to 30 has a negative value.

Research paper thumbnail of Studi Teknik Penanganan Ikan Mas (Cyprinus Carpio-L) Hidup Dalam Wadah Tanpa Air

Research paper thumbnail of Organoleptic quality and TPC of smoked skipjack tuna (Katsuwonus pelamis, L) in Jayapura, Papua

Aquatic Science & Management : Jurnal Ilmu dan Manajemen Perairan (e-journal), Apr 1, 2015

This study was aimed at knowing the smoked skipjack tuna (Katsuwonus pelamis, L) marketed in Jaya... more This study was aimed at knowing the smoked skipjack tuna (Katsuwonus pelamis, L) marketed in JayapuraMunicipality. Sampling sites were Youtefa market and Hamadi market. The organoleptic paramters observed were appearance,smell, taste, texture, and Total Plate Count (TPC). The TPC analysis used a quantitative dispersion method. Results showed that different smoking duration and temperature, and the use of poor-quality used wood caused differences in organoleptic value. The highest organoleptic value was smell, (6.8) from Youtefa marketand the lowest was appearance (6) from Hamadi market). The TPC analysis revealed that the highest TPC was the samples from Youtefa market in February and March (4.1 x 10 5 and 3 x 10 5) followed by those from Hamadi market in February (4.8 x 10 5). The lowest TPC was recorded in April (3.7 x 10 3) in samples from Youtefa market and Hamadi market in March and April (4.7 x 10 4 and 7.8 x 10 4). High contamination occurred at each processing phase to marketing.

Research paper thumbnail of Karakteristik Kimiawi dan Total Bakteri Asam Laktat (BAL) Kecap Ikan Tandipang (Dussumieria sp.) dengan Penambahan Ekstrak Buah Nanas

Media Teknologi Hasil Perikanan

The purpose of this study was to obtain a formula of rainbow fish sauce with pineapple extract an... more The purpose of this study was to obtain a formula of rainbow fish sauce with pineapple extract and to determine the effect of adding pineapple extract on the fermentation process and total lactic acid bacteria. With the addition of 0%, 5%, 10%, 15%, and pineapple extract treatment and fermented for 7, 14, 21 days in an incubator with a temperature of 40-50 ℃. The test parameters are Sensory Analysis which includes appearance, aroma, and viscosity (SNI 01-2346-2006), pH (AOAC, 2005), total lactic acid bacteria. The results of the sensory test research for the appearance of the 5% sample, 15% aroma, 10% viscosity with a fermentation time of 21 days were the most preferred by panelists with an average value of 6.8, 6.4, 7. The average pH value on day 7 ranged from 6.77 to 6.67, day 14 ranges from 6.67 to 6.59, day 21 ranges from 6.40 to 6.35. The test results of the highest colony Lactic Acid Bacteria in the sample with the addition of pineapple extract as much as 15% fermentation on t...

Research paper thumbnail of Analysis of Living Stages of Traditional Fishermen in Belang District Southeast Minahasa

International Journal of Forest, Animal And Fisheries Research

The purposive of this study, namely to find out how much and what are the sources of income for t... more The purposive of this study, namely to find out how much and what are the sources of income for traditional fishermen's families in Belang District, and the expenses of traditional fishermen's families in Belang District is, te last step is to find out how the standard of living of traditional fishermen's families in Belang District is. The Method used in this research is a survey method. The population in this study are traditional fishermen in Belang District. The data collection method used is Sampling . The sampling method is using a quataed Multi-Stages Purposive Sampling, with the number of sample villages being 15 villages and the sample fishermen taken are fishermen with fishing rods and nets as much as 10% of the total population in each sample village. The data collected consists of primary data and secondary data. Primary data was collected through observation and interviews guided by questionnaires. Secondary data were obtained from the Belang District of off...

Research paper thumbnail of PROFIL ASAM AMINO KECAP IKAN TONGKOL (Euthynnus affinis) YANG DIFERMENTASI DENGAN PENAMBAHAN NENAS

Media Teknologi Hasil Perikanan

Kecap ikan adalah salah satu produk hasil fermentasi dengan bahan baku ikan. Ikan yang digunakan ... more Kecap ikan adalah salah satu produk hasil fermentasi dengan bahan baku ikan. Ikan yang digunakan dalam penelitian ini adalah ikan tongkol ( Euthynnus Affinis C. ) yang merupakan hasil tertinggi komoditi perikanan di Sulawesi Utara yang memiliki kandungan protein, asam lemak omega-3, vitamin dan mineral yang tinggi dan juga sangat kaya gizi. Penelitian ini bertujuan untuk mendapatkan konsentrasi terbaik dari buah nenas yang ditambahkan dan meningkatkan pengaruh konsentrasi buah nenas terhadap lama fermentasi dan profil asam amino. Penelitian menggunakan penambahan sari buah nanas dengan konsentrasi (0%, 10%, 15% dan 20%) dan garam 10% dengan lama penyimpanan selama 10 hari dalam inkubator.Variabel yang diamati dalam penelitian ini adalah Asam Amino, Kadar Protein, Kadar Karbohidrat, Kadar Lemak, Kadar Nitrogen, Kadar Abu, Kadar Air, dan pH. Hasil penelitian menunjukkan bahwa sampel kecap ikan sari buah nanas 15% dengan garam 10% dapat mempercepat proses hidrolisis pada hari ke-10. Da...

Research paper thumbnail of Antimicrobial and FAD synthetases modulating activities of leporins A-C isolated from the sponge-associated fungus Trichoderma sp

Biodiversitas, Dec 31, 2023

Research paper thumbnail of Studies on nutritional value of silkworm (Bombyx mori L.) chrysalis oil as the functional lipid source of n-3 polyunsaturated fatty acid

Research paper thumbnail of Pengaruh Ekstrak Kulit Manggis terhadap Mutu Ikan Cakalang Asap

Media Teknologi Hasil Perikanan, Sep 30, 2021

The purpose of this study was to obtain mangosteen rind extract which was dried for 4 and 8 days ... more The purpose of this study was to obtain mangosteen rind extract which was dried for 4 and 8 days as a preservative and to see the effect of consumer preference on smoked skipjack tuna (Katsuwonus pelamis L.) soaked in mangosteen rind extract. The highest organoleptic test observation data was found in Aroma with a value of 8.1 drying 8 days with 15 minutes soaking (A2B1) in 0 days storage and the lowest organoleptic test results data found in Rasa with a value of 2.5 drying 4 days with 30 soaking. minutes in the 10th day of storage. The results of the TVB-N study showed that the mangosteen rind solution with storage for 0 days until the 10th day was already above the Indonesian National Standard (SNI) so it was not suitable for consumption.

Research paper thumbnail of Aktivitas Antikanker Serviks Rumput Laut Gracilaria sp

Media Teknologi Hasil Perikanan, Sep 30, 2021

Cervical cancer is the third largest cancer in the word in recent decades. Cancer treatment metho... more Cervical cancer is the third largest cancer in the word in recent decades. Cancer treatment methods that have been used in the world of medicine include surgery, radiation, and chemotherapy. As many as one third of cancer patients are estimated to be cured by surgery and radiation, but for the other two thirds, especially in cancer that has invaded other organs, a systemic therapeutic modality is needed, namely chemotherapy. The purpose of writing this scientific article is to find new anticancer compounds, which are very important for the treatment of cancer from seaweed, because seawee d is one of the largest marine products sources of active chemical metabolites. The literature search used keywords, Gracilaria sp. cervical cancer, HPV, cervical anticancer drugs. The method of collecting literature uses electronic data bases: PubMed, Web of Science, Science Direct, and Google Scholar. The results obtained: It can be concluded that Gracilaria sp and has cytotoxic activity against Hela cells of IC50 13.8-71.4% (µg/ml), so it can be used as a source of cervical anticancer drugs. Seaweed Gracilaria sp, which grow abundantly in Indonesia can be used in medicine to reduce cases and death rates from cancer.

Research paper thumbnail of Karakteristik Mutu Bakso Ikan Tuna dengan Penambahan Tepung Agar-Agar

Media Teknologi Hasil Perikanan, Apr 28, 2022

The quality of fish balls is one of the indicators used in the food industry, this study aims to ... more The quality of fish balls is one of the indicators used in the food industry, this study aims to analyze the best quality of tuna fish balls with the addition of gelatin flour by increasing the analysis of water content, ash content, crude fiber content and organoleptic. The method that will be used in this research is descriptive exploratory with 4, namely the addition of agar-agar flour (T0), the addition of 6g of gelatin flour (T1), the addition of 8g of agar-agar flour (T2) and the addition of 10g of agar-agar flour (T3). The results of data analysis showed that the addition of agar-agar flour was able to improve the quality of tuna fish balls, the addition of 10g agar-agar flour was the best treatment with a round and neat shape of meatballs with a distinctive smell of tuna and jelly with a strong gel texture and does not break when folded, water content is 72.57%, ash content is 0.62%, crude fiber is 29.61%.

Research paper thumbnail of KADAR AIR, pH, DAN KAPANG IKAN CAKALANG (Katsuwonus pelamis L.) ASAP CAIR YANG DIKEMAS VAKUM DAN NON VAKUM PADA PENYIMPANAN DINGIN

Media Teknologi Hasil Perikanan, Aug 3, 2017

Fish is one food that is not foreign to the Indonesian community, this food has advantages that c... more Fish is one food that is not foreign to the Indonesian community, this food has advantages that contain essential amino acids needed by the body, in addition to the biological reaches 90% with the network binder is easily digested, but it is much cheaper price. Compare other protein sources. Fish is also one of the ingredients that are easily damaged or deteriorated in quality. One of the fish processing that is done by fumigation, Fogging is a way of processing or preservation by utilizing a combination of natural control and testing of natural fuel goods such as liquid smoke. One of the proper ways to maintain the durability of skipjack (Katsuwonus pelamis L. asap) is by packing a vacuum. The main principle of vacuum packaging is the specific output of O 2 from the product so as to support the shelf life. Further modified with cold storage for better results. This study aims to overcome the deterioration of tuna liquid quality stored for 0, 7 and 21 days, stored at cold temperature (±5ºC) packed vacuum and non vacuum with pH quality test, moisture content and shell. The research method used is an experimental method of revision of facts based on existing problems through hypotheses. Of the 3 test parameters, the results generated during the study are; Results of water in the lowest vacuum packed liquid (58.8%) of skim milk (57%) in non-vacuum packed liquid smoke fish; The highest pH value was 5.885 on the conventional tuna and the lowest was 5.77 in the vacuum liquid tuna; The highest total colonies of 3.9x10 3 in the vacuum packed liquid skipjack and the lowest <10 in the skipjack .

Research paper thumbnail of KAJIAN MUTU IKAN CAKALANG (Katsuwonus pelamis, L.) ASAP DARI TEMPAT PENGASAPAN DESA GIRIAN ATAS YANG DIKEMAS VAKUM DAN NON VAKUM SELAMA PENYIMPANAN DINGIN

Media Teknologi Hasil Perikanan, Aug 1, 2015

Sub sector of fishery is constitute primary mainstay which source of food and nutrition for Indon... more Sub sector of fishery is constitute primary mainstay which source of food and nutrition for Indonesian society. Fish is a source of protein also recognized as "function food" which has significant important for health because it contains unsaturated fatty acid chain length (especially those classified as Omega-3 fatty acid), vitamins, as well as macro minerals. One way of processing and preserving fish is by fogging. Fogging is a way of processing or preservation by utilizing a combination of drying treatment and giving the natural chemical compound from the results combustion of natural fuel. One right way to maintain durable power of cakalang (Katsuwonus pelamis, L.) is by the vacuum packed fish. The main principles of the vacuum packed is expenditure especially air from the product so that extend the self life. And next modified with the cold storage to obtain good results. This research aims to observe the setback chemical quality of cakalang. Fogging for 0 day, 7 day, and 21st day. Storage temperatures (5°C) at vacuum and non vacuum packed with testing of the quality water content, pH, Total Plate Count (TPC), Total Volatile Base Nitrogen (TVBN), and Organoleptik. The Method Experiment Explorative which reveal facts based on the exciting problems by hypothesis. Parameter used in this research is testing water content, pH, TPC, TVB, and Organoleptik. The results of this research from 5 parameter obtained: The Value of highest water level (53.95%), lowest (20.14%). The Value of highest pH (5.9), lowest (5.8). The Value of highest TVB (43.36mg N/100gr), lowest (21.84mg N/100gr). The Value of highest TPC (TBUD), lowest (<30). The Organoleptic value of flavor (6.3-8.2), appearance (4.3-7.5), aroma (4.3-8.9) and texture (4.9-7.9).

Research paper thumbnail of Penyimpanan Ikan Mas Hidup Menggunakan Media Sekam Padi yang Didinginkan

Jurnal Pengolahan Hasil Perikanan Indonesia, Apr 28, 2018

Abstrak Ikan mas (Cyprinus carpio) merupakan salah satu komoditas perairan tawar yang cukup berke... more Abstrak Ikan mas (Cyprinus carpio) merupakan salah satu komoditas perairan tawar yang cukup berkembang di daerah Sulawesi Utara, serta memiliki peluang pasar yang cukup menjanjikan, oleh karena itu perlu mendapat dukungan berupa teknologi penanganan transportasi yang ekonomis, efektif dan efisien. Penelitian ini bertujuan untuk menentukan tingkat kelangsungan hidup ikan mas pada penanganan dan penyimpanan pasca panen, penyimpanan dilakukan selama 2, 3, 4, 5 dan 6 jam. Parameter yang dianalisis pada penelitian ini terdiri dari penentuan tingkat kelangsungan hidup, pengukuran indeks rigor dan nilai total volatile base nitrogen (TVBN). Penelitian menggunakan Rancangan Acak Lengkap (RAL) dan dilanjutkan dengan uji Beda Nyata Terkecil (BNT). Hasil penelitian menunjukkan kelangsungan hidup ikan mas pada penyimpanan 2 jam yaitu 100%, 3 jam 100%, 4 jam 81,25%, 5 jam 68,75% dan 6 jam 25,00%. Waktu penyimpanan tidak memberikan pengaruh nyata terhadap waktu perubahan memasuki fase fullrigor, tetapi memberikan pengaruh nyata terhadap waktu memasuki fase fullrigor dan postrigor autolysis. Ikan yang disimpan selama 6 jam mengalami 3 kondisi, yaitu ikan kondisi hidup, ikan kondisi mati lemas, dan ikan kondisi mati kaku.

Research paper thumbnail of Inhibition of Microencapsulated Liquid Smoke on the Foodborne Pathogens and Histamine-Forming Bacterias’ Growth in Tuna Loin Sashimi

Social Science Research Network, 2022

Research paper thumbnail of Kajian Mutu Bakso Ikan Tuna Yang Disubstitusi Tepung Karagenan

Media Teknologi Hasil Perikanan, Jan 10, 2020

Fishball is a fish product that knows for their distinctive taste and chewy texture. The quality ... more Fishball is a fish product that knows for their distinctive taste and chewy texture. The quality of fishball greatly affects the attractiveness of consumers to consume it, regarding the taste and aroma. The ingredients of fishball that have properties as an emulsifying is carrageenan. The purpose of this study was to determine the quality of tuna fishballs substituted with carrageenan flour with different concentrations and storage times. The treatment design used was RAL (completely randomized design) which consisted of 4 different concentration treatments of added carrageenan, for 0%, 1%, 2% and 3% with 2 days of storage and 2 times repetition. The quality parameters were organoleptic test, water content, pH and TPC (Total Plate Count). The results showed that the addition of carrageenan affected the water content and pH of fishballs. Tuna fishballs with the addition of a concentration of 2% are the best products with an average value of organoleptic values: 6.58; water content: 71.63; pH: 5.46; and TPC: 2.6×10 4. Water content in fishballl is not met SNI quality requirements. Total bacteria (TPC) in fishballs met SNI quality requirements.

Research paper thumbnail of Pengaruh Konsentrasi Pelarut Dan Lama Ekstraksi Pada Produksi Karagenan

Media Teknologi Hasil Perikanan, Jan 11, 2019

The purpose of this study is to obtain carrageenan from red seaweed Kappaphycus alvarezii using t... more The purpose of this study is to obtain carrageenan from red seaweed Kappaphycus alvarezii using the steam method. In this study the treatment of 4% NaOH and 5% KOH was used and the extraction time was 7 hours and 10 hours. The stages of making carrageenan are; drying, soaking, washing, extraction, settling, filtering, drying and grinding. The results of this study showed that the highest yield was in 4% NaOH treatment, 10-hour extraction time was equal to 18.15%. The lowest water content was obtained from 5% KOH treatment, 10 extraction time which was 1.9%. The best pH value is in 4% NaOH treatment, 10 hours extraction time is 7.58. The best results of gel strength were obtained from 5% KOH treatment, 7 hours extraction time which was 78.3 mm/g/sec.

Research paper thumbnail of Studi Tentang Oksidasi Lipida Ikan Cakalang (Katsuwonus pelamis L) Asap yang Diolah dan Dipasarkan Manado

Media Teknologi Hasil Perikanan, Aug 15, 2014

Research paper thumbnail of KANDUNGAN TOTAL FENOL DALAM RUMPUT LAUT Caulerpa racemosa YANG BERPOTENSI SEBAGAI ANTIOKSIDAN

Media Teknologi Hasil Perikanan, Aug 2, 2013

Research paper thumbnail of Kajian Mutu Ikan Tuna (Thunnus Albacares) Segar Di Pasar Bersehati Manado

None, 2014

The purpose of this study was to determine the quality of tuna (Thunnus albacares) Fresh on the m... more The purpose of this study was to determine the quality of tuna (Thunnus albacares) Fresh on the market Bersehati with testing TVB-N , pH , and organoleptic test by sampling time and different merchants. The method used is descriptive exploratory method , which collects data already available facts and observations in the field through pancatatan in detail and then systematically analyzed data based on quantitative and qualitative data. The results obtained by the average value of TVB-N in the Tuna (Thunnus albacares) ranged from 8.96 mg N / 100 g sample to 10.92 mg N / 100 g sample of the sampling clock 06:00 to 7:00. The average value of TVB-N sampling clock 12:00 to 13:00 ranged between 12.16 mg N / 100 g sample to 12.88 mg N / 100 g sample .

Research paper thumbnail of PENERAPAN PENGASAPAN CAIR PADA PENGOLAHAN ABON ROA (Hemirhamphus sp.) DAN PAMPIS CAKALANG (Katsuwonus pelamis L) DAN MUTU MIKROBIOLOGIS PRODUK YANG DIKEMAS MODIFIED ATMOSPHERIC PACKAGING (MAP)

Media Teknologi Hasil Perikanan, Jan 26, 2017

Smoked Garp fish and smoke Skipjack a typical processed product in North Sulawesi. Roa smoke and ... more Smoked Garp fish and smoke Skipjack a typical processed product in North Sulawesi. Roa smoke and smoke Skipjack can be further processed into abon Roa and Skipjack pampis, abon fish are foods processed fish flavored, processed by boiling and frying obtain dry product, while pampis fish is processed product of smoke Skipjack flavored and obtain the product half wet. The purpose of this study is to see and observe the presence of bacteria on the product abon Roa and Skipjack pampis are packed Modified Atmospheric Packaging (MAP) and stored at room temperature for 30 days. Total Plate Count (TPC),total of Salmonella sp., total E. coli and total Vibrio sp. observed every 10 days, at 0, 10, 20, and 30 days of storage. Based on observations Total Plate Count, abon Roa and Skipjack pampis can last for 30 days with the highest TPC value of 6.3x10 4 CFU/g and still be consumed. While Total Salmonella sp, total E. coli and total Vibrio sp. indicates a negative value to the day to 30 has a negative value.

Research paper thumbnail of Studi Teknik Penanganan Ikan Mas (Cyprinus Carpio-L) Hidup Dalam Wadah Tanpa Air

Research paper thumbnail of Organoleptic quality and TPC of smoked skipjack tuna (Katsuwonus pelamis, L) in Jayapura, Papua

Aquatic Science & Management : Jurnal Ilmu dan Manajemen Perairan (e-journal), Apr 1, 2015

This study was aimed at knowing the smoked skipjack tuna (Katsuwonus pelamis, L) marketed in Jaya... more This study was aimed at knowing the smoked skipjack tuna (Katsuwonus pelamis, L) marketed in JayapuraMunicipality. Sampling sites were Youtefa market and Hamadi market. The organoleptic paramters observed were appearance,smell, taste, texture, and Total Plate Count (TPC). The TPC analysis used a quantitative dispersion method. Results showed that different smoking duration and temperature, and the use of poor-quality used wood caused differences in organoleptic value. The highest organoleptic value was smell, (6.8) from Youtefa marketand the lowest was appearance (6) from Hamadi market). The TPC analysis revealed that the highest TPC was the samples from Youtefa market in February and March (4.1 x 10 5 and 3 x 10 5) followed by those from Hamadi market in February (4.8 x 10 5). The lowest TPC was recorded in April (3.7 x 10 3) in samples from Youtefa market and Hamadi market in March and April (4.7 x 10 4 and 7.8 x 10 4). High contamination occurred at each processing phase to marketing.

Research paper thumbnail of Karakteristik Kimiawi dan Total Bakteri Asam Laktat (BAL) Kecap Ikan Tandipang (Dussumieria sp.) dengan Penambahan Ekstrak Buah Nanas

Media Teknologi Hasil Perikanan

The purpose of this study was to obtain a formula of rainbow fish sauce with pineapple extract an... more The purpose of this study was to obtain a formula of rainbow fish sauce with pineapple extract and to determine the effect of adding pineapple extract on the fermentation process and total lactic acid bacteria. With the addition of 0%, 5%, 10%, 15%, and pineapple extract treatment and fermented for 7, 14, 21 days in an incubator with a temperature of 40-50 ℃. The test parameters are Sensory Analysis which includes appearance, aroma, and viscosity (SNI 01-2346-2006), pH (AOAC, 2005), total lactic acid bacteria. The results of the sensory test research for the appearance of the 5% sample, 15% aroma, 10% viscosity with a fermentation time of 21 days were the most preferred by panelists with an average value of 6.8, 6.4, 7. The average pH value on day 7 ranged from 6.77 to 6.67, day 14 ranges from 6.67 to 6.59, day 21 ranges from 6.40 to 6.35. The test results of the highest colony Lactic Acid Bacteria in the sample with the addition of pineapple extract as much as 15% fermentation on t...