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All Journal Jurnal Teknologi Dan Industri Pangan Mitra Sains Agroland : Jurnal Ilmu-Ilmu Pertanian AGRISAINS REKAYASA agriTECH AGRARIS: Journal of Agribusiness and Rural Development Research AGROLAND: The Agricultural Sciences Journal Jurnal Pengolahan Pangan Conference on Innovation and Application of Science and Technology (CIASTECH) Samakia: Jurnal Ilmu Perikanan Jurnal Kelautan Nasional Jurnal Ilmiah AgriSains
Asriani Hasanuddin
Department Of Animal Science, Faculty Of Animal Husbandry And Fisheries, Tadulako University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Physics Social Sciences Other

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Journal : Mitra Sains

 1 
PATOGENITAS EDWARSIELLA TARDA PADA IKAN SIDAT (ANGUILLA MARMORATA) SELAMA PENYIMPANAN BEKU -25°C Arsal, Arsal; Hasanuddin, Asriani; Rizal, Ahmad
Mitra Sains Vol 6, No 2 (2018)
Publisher : Tadulako University

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Abstract

The purpose of this study is to determine the patogenechity (ability to cause death) of the Edwarsiella tarda in fish eel (Anguilla marmorata) which have frozen and stored at a temperature of -25°C for 15, 25 and 35 days. Patogenecity was tested with methode by isolating E. tarda from the meat of frosen Eel that what stored for 15, 25 and 35 days ago carried infected to eels the size of 120-122 grams with injecting isolate bacteria Edwarsiella tarda is intraperitoneally as much as 0,1 ml/ind at a dose of 108 CFU/ml (standard 1 Mac Farland), then maintened and observed for 15 days. Pathogenicity test results based on mortality / death of the fish indicates that the bacteria Edwarsiella tarda taken from frozen eel fish stored for 15, 25 and 35 days at temperatures-25oC were still survive and still are pathogenic to fish eel with a tendency the longer the storage time, it will decrease the mortality rate / patogenitasnya. Results of analysis of variance showed mortality observed eel (Anguilla marmorata) with a storage time of 15 days and 25 days resulted in a significantly different effect than the storage time of 35 days with a storage temperature -25oC.
KAJIAN PENGGUNAAN UMBI BUNGA DAHLIA (DAHLIA VARIABILIS) DALAM PRODUKSI KERUPUK IKAN LELE (CLARIAS BATRACHUS) FUNGSIONAL Fajriani, Fajriani; Tantu, Fadly Y.; Hasanuddin, Asriani
Mitra Sains Vol 6, No 1 (2018)
Publisher : Tadulako University

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This study examines the use of Dahlia tubers (Dahlia variabilis) in catfish cracers product (Clarias batrachus) as functional food.  This research was conducted in Laboratory of Livestock Technology UNTAD.  The study was conducted on September up to December 2015. Research method that used was AOAC (2009) to examine the content of inulin and proximate test, while for the organoleptic quality used (SNI 01-2346-2006) method. The research design were Completely Randomized Design (CRD) and Random Group Design (RGD). The result of the research showed that the yield generated on processing of Dahlia tubers into flour is 17.73%, the best inulin content contained is 2.14% at the variable F4. The best result of proximate test are at the variable F4 with 7.25% water content, 4.31% ash content, 0.24% crude lipid, and 1.06% crude fiber.  The organoleptic quality of catfish cracers consistenly give unreal influence (p>0.01) toward the appearance , smell , texture and taste while the texture give highly significant effect (p<0.01).
PROFIL ASAM AMINO ISI BURGER DARI KALDU IKAN TONGKOL (EUTHYNNUS AFFINIS) MELALUI PROSES PEMANGGANGAN DAN PENGUKUSAN Finarti, Finarti; Hasanuddin, Asriani; Nasmia, Nasmia
Mitra Sains Vol 6, No 1 (2018)
Publisher : Tadulako University

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Abstract

This study aims to utilize the waste generated from the oil extraction process tuna burger as fill material and to determine the profile of amino acids by product burger filler material from the fish oil extraction process.   The method used in this research was experimental research with t test to test the chemical composition (amino acids, water content, protein content, fat content, and ash content,), treatment with Steam and Bake. Each treatment was repeated two (2) times in order to obtain the number of experimental unit as much as 2 x 2 = 4 experimental units.  The results of the amino acid profile of research in the treatment rose grilled with keseluruan total amino acid in the amount of 15.02% was the steamed at 7.27%. for the amino acid histidine to highest in steam treatment that is equal to 1.41% and 4.74% for the bake treatment, and the lowest is at 0:10 Methionine% at treatment steamed and grilled.  For parameter prosimat highest water content of 43.08% in the treatment steamed while the lowest was in the amount of 24.59% in the treatment of roast. The highest protein content of 10.91% in the treatment roasted while the lowest is equal to 8.81% on a steam treatment. The highest fat content is equal to 1.63% on a steam treatment, while the lowest was 1.51% on a toasted treatment. The ash content of 3.92%, the highest in the treatment of roast and the lowest 2.88% on a steam treatment.
Co-Authors . Mappiratu Abdul Rahim Abdul Rahim Abdul Rahim ahmad rizal Aidah, Nur Alimudin Laapo Alismi M Salanggon Amalia Noviyanty Andi Darmawati Tombolotutu Andi Eni Firdani Arsal, Arsal Chairil Anwar Dedi Fardiaz Didit Kustantio Dewanto Fachry L. Fadly Y Tantu Fajriani Fajriani Finarti, Finarti Gatot Siswo Hutomo Hafsah Hafsah Hasmida Hasmida, Hasmida If'all, If'all Lien Damayanti Marhawati Mappatoba Marwah Marwah Marwah Max Nuralam Minarny Gobel Mulkiah Amal Basri Nasmia Nova Rugayah Nova Susanti Nur Aidah Putut Har Riyadi Roni Hermawan Roni Hermawan Rosedi Rosedi Rosmiaty Arief Rusdi Rusdi Rustam Abd. Rauf Sari Aswani Sugiarto Sukisman A Halid Syahraeni Kadir Syahrir Syahrir Syahrir Wendy Alexander Tanod