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All Journal Authentic Research of Global Fisheries Application Journal (Aurelia Journal) Frontiers Jurnal Bluefin Fisheries

Tumanduk, Nova

Politeknik Kelautan Dan Perikanan Bitung

Author-ID : 1534343

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Energy Engineering Materials Science & Nanotechnology Mechanical Engineering

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PENGARUH LAMA WAKTU PENGASAPAN DAN WAKTU PENYIMPANAN TERHADAP KANDUNGAN GIZI IKAN TANDIPAN (DUSSUMIERIA SP) Ndahawali, Daniel H; Ondang, Hetty M P; Tumanduk, Nova; Ticoalu, Fidel; Rakhmayeni, Dyah Ayu
FRONTIERS: JURNAL SAINS DAN TEKNOLOGI Vol 1, No 3 (2018): DESEMBER 2018
Publisher : Universitas Negeri Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (790.842 KB)

Pemanfaatan sumberdaya ikan di Indonesia khususnya ikan hasil tangkapan laut baik secara tradisional, semi tradisional, dan modern sudah berkembang dengan baik. Pengolahan ikan tradisional dengan metode pengasapan atau pengeringan cukup berkembang di Indonesia, khususnya di daerah provinsi Sulawesi Utara. Salah satu produk ikan asap kering yang cukup terkenal di Sulawesi Utara khususnya di Kabupaten Minahasa Selatan yakni ikan tandipang. Tujuan dari penelitian ini adalah mengukur kandungan gizi ikan tandipang dan mengukur lama masa simpan ikan tandipang. Mutu adalah gabungan dari sejumlah atribut yang dimiliki oleh bahan atau produk pangan yang dapat dinilai secara organoleptik. Nilai organoleptik ikan asap menurut SNI No. 01-2725-1992 adalah > 7 dengan kriteria kenampakan menarik dan bersih, bau asap cukup tanpa ada tambahan mengganggu, rasa enak, konsistensi padat, kompak serta kering antar jaringan (Nastiti, 2006). Metode penelitian yang digunakan adalah Rancangan Acak Kelompok dengan variabel lama waktu pengasapan sebagai perlakuan dan lama waktu penyimpanan pada ikan tandipang. Berdasarkan hasil uji laboratorium kadar protein tertinggi (53,15) terdapat pada perlakuan K1K2 (pengasapan dengan kayu kelapa dengan lama 30 menit dan disimpan selama 20 hari). Kadar protein terendah (44,24) terdapat pada perlakuan A1B3 (pengasapan dengan sabut kelapa dengan lama 30 menit dan disimpan selama 30 hari), kadar air tertinggi (20,2) terdapat pada perlakuan A1B2 (pengasapan dengan sabut kelapa selama 30 menit dan disimpan selama 20 hari) dan kadar air terendah (15,85) terdapat pada perlakuan A1B1 (pengasapan dengan sabut kelapa selama 30 menit dan disimpan selama 10 hari), kandungan lemak tertinggi (10,21) terdapat pada perlakuan A1B3 (pengasapan dengan sabut kelapa selama 30 menit dan disimpan selama 30 hari) dan kadar lemak terendah (4,44) terdapat pada perlakuan A4B3 (pengasapan dengan sabut kelapa selama 2 jam dan disimpan selama 30 hari), kandungan karbohidrat tertinggi (15,99) terdapat pada perlakuan A2B1 (pengasapan dengan sabut kelapa selama 45 menit dan disimpan selama 10 hari) dan kadar karbohidrat terendah (9,39) terdapat pada perlakuan K1K2 (pengasapan dengan kayu kelapa selama 30 menit dan disimpan selama 20 hari), dan kadar abu tertinggi (13,45) terdapat pada perlakuan A4B1 ( pengasapan dengan sabut kelapa selama 2 jam dan disimpan selama 10 hari) dan kadar abu terendah (10,56) pada perlakuan A3B3 (pengasapan dengan sabut kelapa selama 60 menit dan disimpan selama 30 hari).Kata kunci: ikan tandipang, pengasapan

SANITASI DAN HIGIENE PADA PROSES PENGOLAHAN BAKSO TUNA DI POKLAHSAR LAMADANG Meilya Suzan Triyastuti; Mohamad Djaeni; Dolfie Djefrie Kaligis; Nova Magdalena Tumanduk; Fidel James Ticoalu; Fernando Wowiling
Aurelia Journal Vol 4, No 1 (2022): April
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/aj.v4i1.10741

Sanitasi dan hygiene merupakan syarat penting pada standar keamanan produk. Syarat untuk menghindari kontaminasi langsung dan pemalsuan produk pangan. Penelitian ini bertujuan untuk mengetahui penerapan sanitasi dan hygiene pada Poklahsar Lamadang di Kecamatan Girian, Kota Bitung. Metode penelitian ini menggunakan metode deskriptif. Data penelitian diperoleh melalui observasi, dokumentasi dan wawancara terkait sanitasi dan hygiene. Hasil penelitian menunjukkan bahwa sanitasi dan hygiene pada pengolah bakso Ikan Tuna di Poklahsar Lamadang telah memenuhi standar sanitasi dan hygiene pada pengolahan pangan.

PENDUGAAN UMUR SIMPAN IKAN TANDIPANG (DUSSUMEIRIA ACUTTA) ASAP CAIR DI KOTA BITUNG Nova M. Tumanduk; Hetty Ondang; Itje Wewengkang; Fidel Ticoalu; Dyah Ayu Rakhmayeni; Fernando Wowiling
JURNAL BLUEFIN FISHERIES Vol 3, No 1 (2021)
Publisher : Politeknik Kelautan dan Perikanan Bitung

The purpose of this research is to determine the best liquid smoked tandipang fish product and determine the best storage capacity of liquid smoked tandipang fish. Smoking is a combination of drying techniques and the addition of chemical compounds from wood burning to maintain fish durability. Liquid smoking uses liquid smoke as a smoking medium (Utomo et al, 2012). The use of liquid smoke is to provide a specific color effect, taste, and smoky flavor. The method used in this research is experimental by conducting experiments to see a result. The experimental design used was a randomized block design (RBD) using ANOVA. The materials used are tandipang fish, liquid smoke, chemicals for quality testing and the tools used are gas ovens, drying cabinets, laboratory equipment, containers for placing tandipang fish (para-para). Liquid smoke used is liquid smoke produced by CV. Wulung Prima. Based on the research results, it can be concluded that: 1) The best liquid smoke tandipang fish product is produced by immersing liquid smoke with a concentration of 3% for 45 minutes. 2) Shelf life of the best liquid smoked tandipang fish at room temperature based on the peroxide number, namely 7.2 months.Keywords: Best treatment, liquid smoke, shelflifes, smoking, tandipang fish.

PEMBERIAN ASAP CAIR DARI JERAMI PADI DALAM PENGOLAHAN CAKALANG (Katsuwonus pelamis) PRESTO ASAP Fidel Ticoalu; Hetty Ondang; Nova Tumanduk; Dolfie Dj Kaligis; Palehel Mulalinda; Fernando Wowiling
JURNAL BLUEFIN FISHERIES Vol 1, No 1 (2019)
Publisher : Politeknik Kelautan dan Perikanan Bitung

This rice straw waste contains high levels of hemicellulose, cellulsoa and lignin. Cellulose content is high enough so that the rice waste has the potential as a base for making liquid smoke. One of the uses of liquid smoke is in fish products. The treatment that will be carried out in this study is based on the way the liquid smoke concentration is given to the product, the duration of cooking pressure and the method of liquid smoke. The treatment is: Liquid Smoke Concentration (A), A1: 0.8%, A2: 1.2%, Duration of Presto (B), B1: 60 Minutes, B2: 90 Minutes, B3: 120 Minutes, Method of Giving Liquid Smoke (C), C1: Soaked in Liquid Smoke for 5 minutes then dippedo and then dried at 150 ° C for 30 minutes, C2: Dipresto then soaked in Liquid Smoke for 5 minutes then dried at 150 ° C for 30 minutes, C3: Dipresto in Smoke The liquid is then dried at 150 ° C for 30 minutes. Based on the results of the research obtained, it can be concluded that: Rice Straw can be used as a material for making liquid smoke, Cakalang fish dipresto with liquid smoke using rice straw as the main raw material for skipjack tuna for all treatments, has good quality. Variations in testing of variations in treatment combinations, showed varying differences in each combination of treatments and there was no fixed combination of treatments to describe one test. Hedonic testing, the treatment that shows good results is at a concentration of 1.2%, presto time 90 minutes using either dipresto method or soaked first. In testing the trio duo, the treatment that showed good results was at a concentration of 0.8%, presto time 60 and 90 minutes was also good with the method of either dipresto first or soaked first.

KAJIAN MORFOMETRI DAN MOLEKULER IKAN SELAR MATA BESAR DAN SELAR MATA KECIL YANG DI DARATKAN DI PELABUHAN PERIKANAN SAMUDERA BITUNG Rudi Saranga; Heru Santoso; Nova Tumanduk; Hetty Ondang; Jul Manohas
JURNAL BLUEFIN FISHERIES Vol 1, No 1 (2019)
Publisher : Politeknik Kelautan dan Perikanan Bitung

Abstract–Bigeye scad resources which landed at Bitung Oceanic Fishing Port is one of important fish capture in Bitung because its have economic value and second ratings after scad mackerel in product volume. Bigeye scad fish capture was often mixed with another species in fisherman fish capture, so it making difficult to distinguish clearly.The objective of this research are : 1) to indentification bigeye scad in morfology, 2) to analyzemolecular bigeye scad, (3) to evidence the bigeye scad are the same species or not.Sample for the study were collectedfish landing site at Bitung Ocean Fishing Port from December 2015 to March 2016. The methodology of the research is survey research. For data analysis using truss morfometrics, principal component analysis (PCA) and mtDNA region COI. The result of this research indicated that based on the analysis of morphometric characters and PCA, bigeye scad and smalleye scad have differences in morphology, but result of mt DNA-COI analysis indicated those species are the same as Selar crumenophthalmus with similarity value 99,67%. Keywords: bigeye scad, morfometric, mtDNA-COI

Chemical and Organoleptic Characteristics of Squid Ink Flavoring with Oven Method Hetty Magrittha Pauline Ondang; Nova Magdalena Tumanduk; Meilya Suzan Triyastuti; Dyah Ayu Rakhmayeni; Dolfie Djefrie Kaligis; Fernando Wowiling
JURNAL BLUEFIN FISHERIES Vol 4, No 1 (2022)
Publisher : Politeknik Kelautan dan Perikanan Bitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jbf.v4i1.119

Squid is a fishery commodity that has high nutritional content. Squid ink is squid waste that has not been used optimally. The purpose of this study was to determine the chemical and organoleptic characteristics of squid ink flavoring using oven drying method. The ingredients used are squid ink and other complementary spices. The results showed that the organoleptic characteristics of the squid ink flavoring using the oven drying method had a value of appearance of 7.37 (preferred), smell of 7.12 (preferred), taste of 7.07 (preferred) and texture of 6.06 (somewhat preferred). The squid ink flavoring with the drying method was preferred by the panelists. In addition, the nutritional content of squid ink flavoring using the oven drying method is 23.15% water content and 33.53% protein content.

Karakteristik Mutu Sambal Ikan Sagela Asap Yang Dipasarkan Di Kota Gorontalo Siti Marwah Humalangi; Rieny Sulistijowati; Rahim Husain; Nova Tumanduk
JURNAL BLUEFIN FISHERIES Vol 5, No 1 (2023)
Publisher : Politeknik Kelautan dan Perikanan Bitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jbf.v5i1.158

The smoked sagela fish sauce is a specialty product of Gorontalo and is widely marketed as a souvenir. However, chilli sauce is also often contaminated by chemical and biological contaminants. Biological contaminants include coliform and mold. This research aims to analyze the quality characteristics of sagela fish chilli sauce which was marketed in Gorontalo City. The method used in their research was a quantitative descriptive method. The procedure of research was observing shops and taking samples from three shops selling sagela fish chilli sauce souvenirs, namely shops X, Y and Z. The test parameters were coliform, mold, pH and dissolved solids. The data analysis design used tables, then the frequency distribution is accompanied by an explanation of the table. The test results for Coliform bacteria in a range of requirements ranged from a Z shop ranging at a value of <3 MPN/g. The results of the mold test that met the requirements were found in shop Y at a value of 10 – 40 CFU/g. The results of the pH test for all meet requirements from ranging 5.34 to 5.86. The dissolved solids test results that met the requirements were samples from store X with a value of 17.39 % b/b. All test results have been compared to chili sauce SNI No. 01-2976-2006

Co-Authors Dolfie Dj Kaligis Dolfie Djefrie Kaligis Dyah Ayu Rakhmayeni Fernando Wowiling Fidel James Ticoalu Fidel Ticoalu Heru Santoso Hetty Magrittha Pauline Ondang Itje Wewengkang Manohas, Jul Meilya Suzan Triyastuti, Meilya Suzan Mohamad Djaeni Ndahawali, Daniel H Palehel Mulalinda Rahim Husain Rakhmayeni, Dyah Ayu Rudi Saranga Siti Marwah Humalangi Sulistijowati, Rieny Ticoalu, Fidel

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