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All Journal AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Authentic Research of Global Fisheries Application Journal (Aurelia Journal) MARAS : Jurnal Penelitian Multidisplin
Asy’ari Asy’ari
Universitas Pasifik Morotai
Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Education Law, Crime, Criminology & Criminal Justice Public Health

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ISOLASI KAPANG KONTAMINAN PADA IKAN ASIN YANG DIJUAL DI MOROTAI SELATAN, PULAU MOROTAI Jufri Anto Aris; Rinto M Nur; Asy’ari Asy’ari; Ningsi Saibi
Aurelia Journal Vol 3, No 1 (2021): Oktober
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/aj.v3i1.10515

Abstract

Ikan asin di Kabupaten Morotai diperjualbelikan di pasar tanpa kemasan. Ikan asain hanya diikat denga tali plastik dan digantug begitu saja. Hal ini dapat memicu pertumbuhan mikroba pada ikan asin, terutama kapang. Kapang kontaminan merupakan salah satu kelompok mikroorganisme yang dapat menyebabkan penurunan mutu bahan makanan dengan menyebabkan kerusakan/pembusukan. Tujuan penelitian ini adalah mengisolasi dan mengidentifikasi kapang kontaminan pada ikan asin yang dijual di Morotai Selatan Pulau Morotai. Isolasi dan identifikasi kapang dilakukan di Laboratorium FPIK, Universitas Pasifik Morotai. Media untuk pertumbuhan kapang berupa media Tauge Ekstrak Agar (TEA). Isolasi kapang dari ikan asin dilakukan dengan metode pengenceran seri dan penanaman secara aerob (dengan teknik sebaran). Kapang yang tumbuh dipisahkan menjadi biakan murni dan dilakukan pengamatan isolat secara makroskopis dan mikroskopis. Hasil penelitian ditemukan 2 isolat kapang yaitu isolat IA.A1 dan isolat IA.C1. Isolat IA.A1 memiliki ciri-ciri seperti kapang Acromonium sp. dan isolat IA.C1 memiliki ciri-ciri seperti kapang Aspergillus niger.
The Utilitation of Fish Scale Waste as A Chitosan Rinto Muhammad Nur; Asy’ari Asy’ari
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.269-273

Abstract

Fish scales are fishery waste that can still be utilized because many contain chemical compounds such as organic proteins (41–84%), and the rest are mineral residues and inorganic salts. Fish scales are reported to contain proximate, calcium, and chitin. Chitin can be extracted into chitin by the deasetillation process. Chitosan is a biomaterial that can be used as a food preservative, a pharmaceutical ingredient. This research aims to extract chitin from fish scales and find out the comparison of chitin rendemen in different types of fish. The study was conducted from July to September 2020. Samples of fish scales Upeneus mullocensisi, Lethrinus sp., Caesio chrysozona, and Scarus rivulatus were obtained from the Traditional Market and Morotai Culinary Center. The process of making chitosan is carried out in the FPIK Laboratory of Universitas Pasifik Morotai. The extraction of chitosan from fish scales through three stages is deproteination, demineralization, and deasetilation. The results showed the protein and mineral content of fish scales vary, namely Upeneus mullocensisi (67.83% and 29.84%), Lethrinus sp. (36.80% and 15.99%), Caesio chrysozona (51.84% and 22.99%), and Scarus rivulatus (82.96% and 14.31%). The highest chitosan rendemen in Lethrinus sp. (13.22%), followed by Caesio chrysozona (7.74%), Upeneus mullocensisi (0.80%), and Scarus rivulatus (0.05%). Some chitosan characteristics, such as color, shape, and smell, meet commercial chitosan standards.
The Utilitation of Fish Scale Waste as A Chitosan Rinto Muhammad Nur; Asy’ari Asy’ari
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Research Media and Publishing LLC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.269-273

Abstract

Fish scales are fishery waste that can still be utilized because many contain chemical compounds such as organic proteins (41–84%), and the rest are mineral residues and inorganic salts. Fish scales are reported to contain proximate, calcium, and chitin. Chitin can be extracted into chitin by the deasetillation process. Chitosan is a biomaterial that can be used as a food preservative, a pharmaceutical ingredient. This research aims to extract chitin from fish scales and find out the comparison of chitin rendemen in different types of fish. The study was conducted from July to September 2020. Samples of fish scales Upeneus mullocensisi, Lethrinus sp., Caesio chrysozona, and Scarus rivulatus were obtained from the Traditional Market and Morotai Culinary Center. The process of making chitosan is carried out in the FPIK Laboratory of Universitas Pasifik Morotai. The extraction of chitosan from fish scales through three stages is deproteination, demineralization, and deasetilation. The results showed the protein and mineral content of fish scales vary, namely Upeneus mullocensisi (67.83% and 29.84%), Lethrinus sp. (36.80% and 15.99%), Caesio chrysozona (51.84% and 22.99%), and Scarus rivulatus (82.96% and 14.31%). The highest chitosan rendemen in Lethrinus sp. (13.22%), followed by Caesio chrysozona (7.74%), Upeneus mullocensisi (0.80%), and Scarus rivulatus (0.05%). Some chitosan characteristics, such as color, shape, and smell, meet commercial chitosan standards.
ANALISIS LIMBAH OLAHAN PRODUKSI TUNA LOIN DI KABUPATEN PULAU MOROTAI Iswandi Wahab; Asy’ari Asy’ari; Dahrul Siruang; Sandra Hi Muhammad
MARAS: Jurnal Penelitian Multidisiplin Vol. 1 No. 3 (2023): MARAS : Jurnal Penelitian Multidisiplin, Desember 2023
Publisher : Lumbung Pare Cendekia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60126/maras.v1i3.107

Abstract

Morotai dikenal memiliki ikan ekonomis penting dalam perdagangan perikanan dunia yaitu ikan Tuna. PT Harta Samudera merupakan salah satu pengolahan tuna loin beku di Kabupaten Pulau Morotai. Pengolahan tuna loin menyisahkan limbah sekitar 60% yaitu berupa kepala, kulit, dan tulang sirip ikan. Tujuan penelitian ini untuk mengetahui kategori limbah hasil pengolahan tuna loin dan menganalisis volume limbah hasil pengolahan tuna loin di PT Harta Samudera. Pengambilan data penelitian menggunakan metode observasi lapangan dan konfirmasi terkait pengambilan data primer dan data sekunder. Analisis data volume limbah hasil perikanan dilakukan secara deskriptif dan ditampilkan dalam bentuk gambar dan diagram. Limbah padat yang dihasilkan PT Harta Samudera sisa pengolahan ikan seperti kepala, tulang, dan kulit. Hasil perhitungan produksi limbah menunjukkan bahwa dalam kurung waktu 4 tahun dari hasil persentase ditemukan limbah kepala, tulang, dan kulit dengan nilai rata rata limbah kepala sebesar 2371,9 kg dan Tulang 2684,12 kg. Kemudian kulit dengan nilai rata-rata sebesar 970,86 kg. Diagram nilai limbah menunjukkan persentase dari tulang dan kulit ikan dimana yang tertinggi yaitu tulang ikan dengan nilai total 2684,12 kg dan yang terendah kulit ikan sebesar 970,86 kg.
Co-Authors Dahrul Siruang Iswandi Wahab Jufri Anto Aris Rinto M. Nur Saibi, Ningsi Sandra Hi Muhammad