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All Journal bionature KOMUNITAS: INTERNATIONAL JOURNAL OF INDONESIAN SOCIETY AND CULTURE Biosaintifika: Journal of Biology & Biology Education
Kurnia, Tri Santi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Public Health Social Sciences Veterinary

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Keanekaragaman Jenis dan Kepadatan Ikan di Padang Lamun Pantai Desa Akoon Kecamatan Nusalaut Kabupaten Maluku Tengah Tahapary, Rian; Tuaputty, Hasan; Liline, Sintje; Kurnia, Tri Santi; Kubangun, Muhammad Tarmizi
bionature Vol 20, No 2 (2019): Oktober
Publisher : Fakultas MIPA UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (326.786 KB) | DOI: 10.35580/bionature.v20i2.11285

Abstract

Abstract. One of the ecological roles of seagrass beds is as fish habitat and the presence of seagrasses can affect the diversity and density of fish in a water. Distribution of seagrass vegetation in the waters of the village of Akoon is quite extensive with conditions that are also quite diverse, allowing the many types of fish that live in the seagrass beds in the village of Akoon. Nusalaut, Central Maluku Regency. The results of the study describe the types of fish that are in the seagrass beds in the village of Akoon are 17 species with 80 individuals. Fish species diversity index in the seagrass beds in Akoon village, Nusalaut sub-district was 2,434, evenness index was 0.859, and wealth index was 1,900. Fish in seagrass beds in Akoon village, Nusalaut sub-district have a density value of 0.2 ind / m2. Keywords: diversity, density, seagrass fish, Akoon Village
MICROBIOLOGICAL QUALITY AND PROXIMATE COMPOSITION OF BAKASANG LAOR, A TRADITIONAL FERMENTED FISHERY PRODUCT IN MALUKU Mahulette, Ferymon; Kurnia, Tri Santi
Biosaintifika: Journal of Biology & Biology Education Vol 12, No 1 (2020): April 2020
Publisher : Department of Biology, Faculty of Mathematics and Sciences, Semarang State University . Ro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (203.399 KB) | DOI: 10.15294/biosaintifika.v12i1.23356

Abstract

Bakasang laor is one of the traditional fermented fishery products in Maluku, Indonesia. There are two types of  bakasang laor, i.e. with and without vinegar. The microbiological research of bakasang processed use laor as raw material  has never been done before. The research aimed to analyze the microbiological quality and proximate composition of two types of bakasang laor.  The proximate composition can determine the nutritional value of  this product for consumption by the community. The sample of bakasang laor was taken from traditional producer in Latuhalat village, Ambon. The total number of halotolerant and coliform bacteria  in bakasang laor without vinegar were 1.7x106 CFU/g and 4.1x106 CFU/g, respectively, while the total of lactic acid bacteria in bakasang laor with vinegar was 6.0x106 CFU/g.  The carbohydrate, protein, fat and ash contents of bakasang laor with vinegar was higher than bakasang laor without vinegar. The carbohydrate, protein and fat contents of bakasang laor with vinegar were 19.64 %, 16.23 %, and 2.42 %, respectively. Generally, microbiological quality and proximate composition  of  bakasang laor with vinegar was better than bakasang laor without  vinegar. The bacteria that play a role in fermentation can be used as a starter in the fermentation of various food products.  The results of this research to improve the quality of this fermentation product in the future.
Processing of Inasua as Local Wisdom from Teon, Nila and Serua Communities in Ceram Island Mahulette, Ferymon; Kurnia, Tri Santi; Serpara, Ridolf; Rupilu, Marselina Ribka
Komunitas Vol 14, No 1 (2022): March 2022
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/komunitas.v14i1.30868

Abstract

Inasua is a traditionally fermented fish product which is local wisdom of Teon, Nila and Serua (TNS) Communities, Central Moluccas. Inasua processing initially using porkfish (Ruvettus tydemani Weber) as raw material. This fish is rarely found, so the people process inasua using a variety of reef fish. The processing of inasua has been done by the ancestors of the community for a long time, but information about processing this product is very limited. This research aimed to describe the techniques of inasua processing in Waipia, Ceram Island. This research was descriptive qualitative. Data was collected from direct observations in three villages representing three groups of TNS Communities, i.e. Layeni Village (Teonese), Kuralele Village (Nilanese), and Waru Village (Seruans). The processing of inasua was diverse in the three groups of TNS Communities. The people of Teonese usually process of inasua using only salt and salt added coconut sap, while the people of Nilanese using salt only. The people of Seruans usually process inasua using salt only, but some people also added coconut vinegar. This research was expected to conserve of inasua processing culture to support the tourism in Central Moluccas Regency.
Co-Authors Ferymon Mahulette, Ferymon Kubangun, Muhammad Tarmizi Liline, Sintje Rupilu, Marselina Ribka Serpara, Ridolf Tahapary, Rian Tuaputty, Hasan