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All Journal Jurnal Sains dan Teknologi Pangan Jurnal Fish Protech Jurnal Pengabdian Masyarakat Ilmu Terapan (JPMIT)
La Ode Huli
Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor, Kampus IPB Darmaga, Jalan Agatis, Bogor 16680 Jawa Barat Telpon (0251) 8622909-8622906, Faks. (0251) 8622907
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Electrical & Electronics Engineering Immunology & microbiology

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KOMPOSISI KIMIA DAN ASAM LEMAK JUVENIL IKAN NILA GIFT (Oreochromis niloticus) PADA BERBAGAI UMUR PANEN Nadia, Laode Muhamad Hazairin; Huli, La Ode; Rejeki, Sri; Zubaydah, Wa Ode Sitti; Nadia, La Ode Abdul Rajab
Jurnal Sains dan Teknologi Pangan Vol 5, No 1 (2020): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (661.829 KB) | DOI: 10.33772/jstp.v5i1.11545

Abstract

ABSTRACT   The purpose of this study was to determine chemical (water, ash, protein, and lipid contents) as well as fatty acids (saturated fatty acids (SAFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acid (PUFA) composition of juvenile tilapia GIFT at the harvesting period of two, three, and four weeks. This study used a completely randomized design (CRD), consisting of one treatment (harvesting period of two, three, and four weeks) and three repetitions. The data were analyzed using analysis of variance (ANOVA) and the Duncan Multiple Range Test (DMRT) at a 95% confidence level. The harvesting period of two, three, and four weeks had a significant effect (P<0.05) on chemical and fatty acids composition. Lipid contents decreased significantly (P<0.05) at 2-4 weeks harvesting period while water, ash, and protein contents increased significantly (P<0.05). Juvenile tilapias GIFT had total fatty acids of 91.87%, 75.69%, and 62.24% at harvesting periods of two, three, and four weeks, respectively. Total fatty acids decreased significantly (P<0.05) during the two to four weeks harvesting period. Keywords: chemical composition, fatty acid, harvesting period, juvenile tilapia GIFT ABSTRAKTujuan penelitian ini untuk menentukan komposisi kimia (kadar air, kadar abu, kadar protein dan kadar lemak) dan asam lemak (asam lemak jenuh (SAFA), asam lemak tak jenuh tunggal (MUFA) dan asam lemak tak jenuh jamak (PUFA) juvenil ikan nila GIFT pada umur panen 2 minggu, 3 minggu dan 4 minggu. Metode penelitian  ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 1 jenis perlakuan (umur panen yaitu 2 minggu, 3 minggu, 4 minggu) dan 3 kali ulangan. Data di analisis menggunakan Analisys Of  Varian (ANOVA) dan uji lanjut Duncan Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Umur panen 2 minggu, 3 minggu dan 4 minggu berpengaruh nyata (P<0.05) terhadap komposisi kimia dan asam lemak. Kadar lemak menurun secara signifikan (P<0.05) pada umur panen 2 minggu, 3 minggu dan 4 minggu. Kadar air, kadar abu dan kadar protein meningkat secara signifikan (P<0.05) pada umur panen 2 minggu, 3 minggu dan 4 minggu. Juvenil ikan nila GIFT mengandung total asam lemak pada umur panen 2 minggu, 3 minggu dan 4 minggu berturut- turut sebesar 91.87%; 75.69% dan 62.24%. Total asam lemak menurun secara signifikan (P<0.05) pada umur panen 2 minggu, 3 minggu dan 4 minggu. Kata Kunci : asam lemak, juvenil nila GIFT, komposisi kimia, umur panen 
PEMBUATAN DAN KARAKTERISASI KITOSAN DARI CANGKANG RAJUNGAN (Portunus pelagicus) ASAL SULAWESI TENGGA Nadia, Laode Muhammad Hazairin; Huli, La Ode; Nadia, Laode Abdul Rajab
Jurnal Fish Protech Vol 1, No 2 (2018): Jurnal Fish Protech
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v1i2.4892

Abstract

AbstrakTujuan dari penelitian ini adalah  membuat dan mengkarakterisasi kitosan dari cangkangrajungan   asal   Sulawesi   Tenggara.   Kitosan   dihasilkan   melalui   tiga   tahap   yaitu demineralisasi, deproteinasi dan deasetilasi. Proses deproteinasi dengan NaOH 3N, perbandingan 1:10 (b/v) direaksikan pada suhu  90 oC selama 1 jam, kemudian dilanjutkan dengan proses demineralisasi dengan HCl 1 N, perbandingan 1:7 (b/v) direaksikan pada suhu    90  oC  selama  1  jam.  Untuk  tahap  akhir  pembuatan  kitosan  dilakukan  proses deasetilasi dengan NaOH 50%, perbandingan 1:20 (v/b) direaksikan pada suhu   140 oC selama 2 jam. Dari proses tersebut, diperoleh mutu kitosan dengan rendemen 17,39%, kadar air 8,04%, kadar abu 1,63%, kadar nitrogen 4,80%, deasetilasi 82,59%, viskositas210 cP dan logam berat (Pb 0,0007 ppm, Hg 0,0009 ppm, As 0,0042 ppm dan Cd 0,0014 ppm). Kitosan yang dihasilkan pada penelitian ini memenuhi standar mutu kitosan. Kata kunci: Rajungan, deproteinasi, demineralisasi, deasetilasi, kitosan 
Peningkatan Pengetahuan dan Keterampilan Ibu Nelayan Desa Tanjung Tiram Melalui Program Kemitraan Masyarakat (PKM) Pengolahan Ikan Huli, La Ode; Hazairin Nadia, Laode Muhamad; Piliana, Wa Ode; Sitti Zubaydah, Wa Ode; Nyoman, Desak; Novita, Dian; Assidik, Fajrin
Jurnal Pengabdian Masyarakat Ilmu Terapan (JPMIT) Vol 2, No 1 (2020)
Publisher : Vokasi Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (315.622 KB) | DOI: 10.33772/jpmit.v2i1.12145

Abstract

Tanjung Tiram is a coastal village whose residents mainly works as fishermen and many benefits from its coastal to search for fish and fulfill their daily needs. A Community Service Program through Community Partnership was conducted for 2 days from 27-28 October 2019 in Tanjung Tiram, North Moramo District, South Konawe Regency, Southeast Sulawesi Province. The objective of the program was to improve the knowledge and skills of society living in the village through the production of fish base processing products. The program was carried out by training the society creating fish base products and as an alternative income for the fishermen family. The targets of the program were women and mother household. The output achieved out of this program was the ability of society to understand and know how to create fish base processing products particularly meatball and fish nuggets that have never been made before.
Co-Authors Assidik, Fajrin Dian Novita Hazairin Nadia, Laode Muhamad Laode Muhamad Hazairin Nadia Nadia, La Ode Abdul Rajab Nadia, Laode Abdul Rajab Nadia, Laode Muhammad Hazairin Nyoman, Desak Piliana, Wa Ode Sitti Zubaydah, Wa Ode Sri Rejeki Zubaydah, Wa Ode Sitti