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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Harpodon Borneo Jurnal FishtecH TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Pengabdian Masyarakat Borneo Marine Kreatif
Stephanie Bija
Departemen Teknologi Hasil Perikanan, Fakultas Perikanan Dan Ilmu Kelautan Universitas Borneo Tarakan
Agriculture, Biological Sciences & Forestry Humanities Environmental Science Social Sciences Other

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ANALISA PERUBAHAN TURBIDITAS PADA LIMBAH CAIR INDUSTRI TAHU MENGGUNAKAN KITOSAN DARI LIMBAH SISIK IKAN BANDENG Stephanie Bija; Yulma Yulma; imra imra; Aldian Aldian; Akbar Akbar
Jurnal Harpodon Borneo Vol 12, No 1 (2019): VOLUME 12 NO. 1 APRIL 2019
Publisher : Fakultas Perikanan Dan Ilmu Kelautan Universitas Borneo Tarakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35334/harpodon.v12i1.1067

Abstract

Biokoagulan merupakan koagulan alami yang bersifat ramah lingkungan. Koagulan alami yang digunakan berasal dari kitosan dan berperan dalam mengikat kotoran yang terkandung dalam air. Penelitian ini bertujuan untuk menganalisis perubahan turbiditas pada limbah cair industri tahu dengan pemberian kitosan dari limbah sisik ikan bandeng. Konsentrasi kitosan yang digunakan untuk mengukur turbiditas limbah cair tahu yaitu 10 ppm, 20 ppm, dan 30 ppm. Hasil penelitian menunjukkan bahwa penggunaan kitosan yang dihasilkan dari limbah sisik ikan bandeng memberikan perubahan turbiditas dengan nilai  yang menurun kemudian naik dan menurun lagi. Secara berturut-turut diperoleh nilai turbiditas 353,07 NTU, 201 NTU, dan 29,27 NTU. Kesimpulan: penggunaan biokoagulan berbasis kitosan dengan konsentrasi tinggi dapat menurunkan nilai turbiditas.
Karakterisasi asam lemak minyak hati cucut (Centrophorus sp.) yang diekstraksi dengan metode dry rendering Anhar Rozi; Nabila Ukhty; Ikhsanul Khairi; Irhamdika Irhamdika; Ade Irma Meulisa; Stephanie Bija
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (165.682 KB) | DOI: 10.17844/jphpi.v22i3.28921

Abstract

Shark liver by-product has potential to be reprocessed into valuable products. The aim of this study was to utilize byproduct of shark in West Aceh to become fish oil. The oil was extracted using an oven with different temperatures (40, 50, and 60°C) for 8 hours. The results of proximate analysis showed that the protein content was 15.71 ± 0.13%, fat was 14.70 ± 1.66%, moisture was 58.11 ± 0.57%, ash was 1.19 ± 0.006, and carbohydrate was 10.30 ± 2.12%. The yield of liver oil reached 90% and contained omega-3 fatty acids including EPA and DHA. The heavy metal residue of shark liver oil was still below the threshold set by BSN, with an exception for Cd with 0.892 ppm. Saturated fatty acid (SFA) was 34.75% with palmitic acid as the dominant. Mono unsaturated fatty acid (MUFA) content was 12.86% with oleic acid was the dominant. Poly unsaturated fatty acid (PUFA) content was 17.29% with DHA as the main component. The highest yield of shark liver oil was obtained from extraction at 60°C (49.4%). The heavy metal residue of the oil was still below the threshold, except for Cu. The 50°C extraction temperature was considered as the best treatment resulting fish oil with 41.67% SFA, 14.37% MUFA, and 21.82% PUFA. Keywords: extraction, fatty acid, Shark liver by-product has potential to be reprocessed into valuable products. The aim of this study was to utilize byproduct of shark in West Aceh to become fish oil. The oil was extracted using an oven with different temperatures (40, 50, and 60°C) for 8 hours. The results of proximate analysis showed that the protein content was 15.71 ± 0.13%, fat was 14.70 ± 1.66%, moisture was 58.11 ± 0.57%, ash was 1.19 ± 0.006, and carbohydrate was 10.30 ± 2.12%. The yield of liver oil reached 90% and contained omega-3 fatty acids including EPA and DHA. The heavy metal residue of shark liver oil was still below the threshold set by BSN, with an exception for Cd with 0.892 ppm. Saturated fatty acid (SFA) was 34.75% with palmitic acid as the dominant. Mono unsaturated fatty acid (MUFA) content was 12.86% with oleic acid was the dominant. Poly unsaturated fatty acid (PUFA) content was 17.29% with DHA as the main component. The highest yield of shark liver oil was obtained from extraction at 60°C (49.4%). The heavy metal residue of the oil was still below the threshold, except for Cu. The 50°C extraction temperature was considered as the best treatment resulting fish oil with 41.67% SFA, 14.37% MUFA, and 21.82% PUFA.
Sintesis Biokoagulan Berbasis Kitosan Limbah Sisik Ikan Bandeng dan Aplikasinya Terhadap Nilai BOD dan COD Limbah Tahu di Kota Tarakan: Biochoagulant Synthesis Based on Chitosan from Bandeng Fishing Waste and Its Application of Reduction of BOD and COD Value of Tofu Waste In Tarakan City Stephanie Bija; Yulma Yulma; Imra Imra; Aldian Aldian; Akbar Maulana; Anhar Rozi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 1 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (192.888 KB) | DOI: 10.17844/jphpi.v23i1.30888

Abstract

Biokoagulan merupakan koagulan alami yang berperan untuk mengikat kotoran yang terdapatdi dalam limbah tahu. Sumber biokoagulan dapat berasal dari kitosan sisik ikan bandeng. Penelitian ini menentukan penurunan nilai BOD dan COD pada limbah tahu melalui biokoagulasi kitosan dari limbahsisik ikan bandeng. Metode yang digunakan dalam pembuatan kitosan melalui tahap deproteinasi (NaOH 0,1 N selama 2 jam pada suhu 65℃), demineralisasi (HCl 1 N selama 30 menit pada suhu ruang), dan deasetilasi (NaOH 20% selama 1 jam pada suhu 121℃). Karakteristik kitosan berupa derajat deasetilasi memiliki nilai 44%. Aplikasi kitosan sebagai biokoagulan dilakukan dengan prinsip koagulasi-flokulasi dengan penambahan larutan kitosan pada konsentrasi 10 ppm, 20 ppm, dan 30 ppm pada limbah tahu. Hasil penelitian menunjukkan adanya penurunan terhadap nilai BOD dan COD setelah penambahan kitosan 10 ppm, 20 ppm, dan 30 ppm. Perlakuan dengan penambahan kitosan 30 ppm merupakan perlakuan terbaik dengan nilai BOD yaitu 7 mg/L dan nilai COD yaitu 5600 mg/L.
Karakteristik Thalamitha sp. Hasil Tangkapan Samping Nelayan di Kota Tarakan sebagai Bahan Baku Pangan Bergizi: Fisheries By-Catch at Tarakan City as a source of Nutritious Food Novi Luthfiyana; Stephanie Bija; Heni Irawati; Awaludin Awaludin; Andi Ramadani
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 2 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i2.33449

Abstract

Mottled swimming crab (Thalamita sp.) is one of the largest genus in the Portunidae subfamily having a smaller size and lower price compared to the other types of crab. Mottled swimming crab is a by-catch of fishermen in the Tarakan city and could be developed as a food source. The purpose of this study was to determine chemical composition, fatty acid profile and heavy metal content of mottled swimming crab. Whole body of the crab except claws and carapace was analyzed. The results showed mottled swimming crab contained 70.05% moister, 9.89% protein, 0.25% fat, 13.02% ash, 2.52% crude fiber and 6.84% carbohydrates content. The crab contained saturated fatty acids (SFA) amounted to 12.64%, monounsaturated fatty acids (MUFA) 5.46% and polyunsaturated fatty acids (PUFA) 8.73%. The content of Cd, Hg and Pb was still below the maximum limit allowed by Indonesian National Standard. The Keraca crab is proven to be safe to use as food and nutritious.
Eksplorasi Kandungan Kimia Dari Sisik Ikan Payau Untuk Pengembangan Biomaterial Fungsional Di Industri Farmasetika Stephanie Bija; Aldian Aldian; Anhar Rozi
Jurnal Harpodon Borneo Vol 14, No 1 (2021): VOLUME 14 NO. 1 APRIL 2021
Publisher : Fakultas Perikanan Dan Ilmu Kelautan Universitas Borneo Tarakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35334/harpodon.v14i1.1876

Abstract

Kekayaan alam Indonesia tersedia dalam jumlah yang melimpah, salah satunya Perairan payau dan berpotensi untuk dikembangkan menjadi bahan baku pembuatan obat. Eksplorasi terhadap kandungan kimia sisik ikan payau yang ada di Perairan sekitar Kota Tarakan diharapkan dapat menjadi solusi untuk mengatasi permasalahan sediaan bahan baku farmasetika di Indonesia. Tujuan penelitian ini adalah mengetahui kandungan kimia, yaitu proksimat yang terdapat pada sisik ikan payau, sebagai bahan dasar dalam upaya pengembangan dan pemanfaatannya di bidang farmasetika.Metode penelitian terdiri dari dua tahap, yaitu penanganan sampel sisik ikan payau dan eksplorasi kandungan kimianya. Analisis terhadap komponen-komponen kimia dilakukan melalui pengujian proksimat, meliputi kadar air, kadar abu, kadar lemak, kadar protein, dan kadar karbohidrat. Hasil penelitian menunjukkan bahwa kandungan protein ikan bandeng, ikan belanak, dan ikan bulan-bulan secara berturut-turut, yaitu 54,5%; 57,6%; dan 55%. Kandungan lemak ikan bandeng (2,46%), ikan belanak (2,25%), ikan bulan-bulan (2,03%). Kandungan karbohidrat ikan bandeng (2,15%), ikan belanak (2,42%), ikan bulan-bulan (1,98%). Kadar air pada ikan bandeng 11,9%; ikan belanak 6,73%; dan ikan bulan-bulan (8,0%), sedangkan kadar abu pada ketiga ikan secara berturut-turut, yaitu 29%, 31%, dan 33%.
PELATIHAN DIVERSIFIKASI PRODUK KEPITING KERACA BERBASIS ZERO WASTE DI UKM DESAKITARA Novi Luthfiyana; Stephanie Bija; Heni Irawati; Andi Ramadani; Anhar Rozi
Jurnal Marine Kreatif Vol 5, No 2 (2021): Marine Kreatif
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jmk.v5i2.4477

Abstract

Keraca crabs are a small genus of portunidae that the community has begun to develop into food products. To increase the economic value and reduce the accumulation of processing industrial waste, keraca crab products can be carried out with the concept of zero waste. This activity aims to increase knowledge, skills and increase production through diversification of processed crabs with the concept of zero waste. The method of this activity begins with the stages of preparation, counseling and socialization, training, evaluation and follow-up. Training on the diversification of crab products was carried out with partners, namely UKM Desakitara. The results of this activity are able to increase partner's knowledge and technology, improve partner skills in processing Keraca crab waste into nutritious food products and be able to produce two new products, namely petis and ikat crackers. The new products produced are able to increase partner production.
Karakteristik ikan bulan-bulan (Megalops cyprinoides) dan potensinya sebagai tepung ikan Reni Tri Cahyani; Stephanie Bija; Leny Tang Nga Sugi

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v11i2.2030

Abstract

Fish is very good for health because it contains various important nutrients such as protein, fat, and minerals. Fish flour can be added to food product to obtain physiological effects and improve the nutritional status of fortified foods. This study aims to examine the characteristics of Bulan - bulan fish (Megalops cyprinoides ) and its potential as fish flour. This research was divided into two stages, namely characterization of the fresh fish and preliminary analysis of its potentia l as fish flour. The data obtained were analyzed descriptively. The results showed that the edible portion of fresh fish was only 42.81%, whereas the remaining of 57.19% was processing waste. The fish had a high protein content of 21.43%, fat content was 1 3.32%, ash content was 12.80%, moisture content was 42.29% and carbohydrate content was 10.19%. The fish flour had powdered form; clean, normal, and bright appearance; bright brownish yellow color; quite dry and non - lumpy texture; and specific aroma. The y ield of the fish flour was 22,75%, whereas t he p r otein content of the fish flour was 55.44% wh ich comply with the protein’s requirement of quality II fish flour.
PENERAPAN SANITATION AND HYGIENE DALAM PROSES PRODUKSI SAVORY CRABS DI UKM DesaKitara Stephanie Bija; Novi Luthfiyana; Andi Ramadani; Heni Irawati; Maslan Maslan; Anhar Rozi; Burhanis Burhanis
Marine Kreatif Vol 6, No 2 (2022): Marine Kreatif
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jmk.v6i2.6546

Abstract

Savory crabs is a typical souvenir product of Tarakan city which was made from keraca crab raw materials. The processing of savory crabs must pay attention to sanitation and hygiene for producing safe products for consumption. Sanitation includes a clean and aseptic way of working, while hygiene is defined as the implementation of sanitation principles to maintain environmental health and cleanliness. The purpose of this activity was to know the implementation of sanitation and hygiene in the production process of savory crabs at UKM DesaKitara. The methods used were observation, interviews, socialization, evaluation and follow up. The aspects of sanitation and hygiene was observed include water safety, sanitation and hygiene of raw materials, sanitation and hygiene of workers, sanitation and hygiene of equipments, as well as sanitation and hygiene of end products. In addition, prevention of cross-contamination and waste handling are also observed.
PELATIHAN PEMBUATAN NATA DE FRUTICANS DI KELURAHAN PANTAI AMAL KOTA TARAKAN Awaludin Awaludin; Yulma Yulma; Stephanie Bija; Zainuddin Zainuddin
Jurnal Pengabdian Masyarakat Borneo Vol 6, No 2 (2022)
Publisher : Universitas Borneo Tarakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35334/jpmb.v6i2.2696

Abstract

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk mengembangkan produk makanan dengan memanfaatkan mangrove jenis Nypa fruticans menjadi nata de fruticans sehingga keberadaan nipah dapat bernilai ekonomis bagi masyarakat. Keberadaan nipah tersebar luas di Kota Tarakan khususnya di Kelurahan Pantai Amal. Namun, pemanfaatan nipah masih bersifat tradisional dan belum maksimal. Metode yang digunakan berupa penyuluhan, praktek dan pendampingan bagaimana mengolah nira nipah menjadi produk nata de fruticans serta cara pengemasan produk. Uji proksimat nata de fruticans diperoleh kandungan kalsium sebesar 81,65 mg/l00 gr, karbohidrat sebesar 1,12 %, dan glukosa sebesar 0 %.
Karakteristik Minyak Ikan Manyung (Arius sp.) dengan Metode Dry Rendering Adam Ade Wijaya; Stephanie Bija; Ira Maya Abdiani
Jurnal FishtecH Vol 12, No 1 (2023)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v12i1.21217

Abstract

Manyung fish (Arius sp.) is a demersal species that lives in sea and estuary waters. In Tarakan City, North Kalimantan, the meat of Manyung fish is widely consumed by the society, but the liver is discarded. One of the efforts to utilize manyung fish liver, so it does not become waste was prepare it into fish oil products. The aims of this study were to determine the yield of manyung fish (Arius sp.) liver oil, test its chemical characteristics, such as free fatty acid value (FFA), peroxide value (PV), and fatty acid profile. The method used for producing manyung fish (Arius sp.) liver oil is extraction by dry rendering at 80°C for 2 hours. The data obtained from the results of the research were then processed in a quantitative descriptive manner. The results showed that the fat content of manyung fish liver was 3.60%. The yield of manyung  fish (Arius sp.) was 14.25%. The free fatty acid values (FFA) were  14.60%. The peroxide value was 3.46 mEq/kg. The fatty acid profile of mayung fish liver oil (Arius sp.) in dry rendering, the content of SFA was 0.0344%, MUFA was 0.022%, and PUFA was  0.184%. The conclusion of this research is manyung fish liver can be produced into fish oil.
Co-Authors Adam Ade Wijaya Ade Irma Meulisa Akbar Akbar Akbar Maulana Aldian Aldian Aldian Aldian Aldian Aldian Andi Ramadani Andi Ramadani Anhar Rozi Anhar Rozi Anhar Rozi Anhar Rozi Anhar Rozi Anhar Rozi Awaludin, Awaludin Burhanis Burhanis Cahyani, Reni Tri Heni Irawati Ikhsanul Khairi imra imra Ira Maya Abdiani Irhamdika Irhamdika Leny Tang Nga Sugi Maslan Maslan Nabila Ukhty Novi Luthfiyana Yulma Yulma Zainuddin Zainuddin