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All Journal Media Teknologi Hasil Perikanan Sainstek NIKe Jurnal Ilmiah Perikanan dan Kelautan | Fisheries and Marine Scientific Journal JFMR (Journal of Fisheries and Marine Research) Jambura FIsh Processing Journal Bubungan Tinggi: Jurnal Pengabdian Masyarakat

Lukman Mile

Universitas Negeri Gorontalo

Author-ID : 320251

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

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CARRAGEENAN CHARACTERISTICS FROM HARVESTING SEAWEED (KAPPAPHYCUS ALVAREZII) WITH DIFFERENT AGES Naiu, Asri Silvana; Mile, Lukman
Sainstek Vol 6, No 4, 2011
Publisher : Sainstek

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (87.478 KB)

It has been tested against carrageenan characteristics resulting from harvesting seaweed with different ages, namely 30 days, 45 days, and 60 days. The purpose of this study was to determine the exact age of harvest in relation to the characteristics carrageenan produced from seaweed Kappaphycus alvarezii in coastal waters Desa Tolongio, Kec. Anggrek Kab. Gorontalo Utara. The research was carried out for 6 months from preparation to reporting. The method used was the explorative method, by using a Completely Randomized Design (CRD) with three replications. To determine the effect of harvest age on the characteristics carrageenan, we had tested the gel strength, viscosity, whiteness, water content, ash content and heavy metal (Hg). And to see differences between the treatment and to determine the best harvest age followed by Least Small Difference Test (LSD). All observational datas were tabulated and processed statistically using SPSS 16.0. Based on the results of research, it was known that carrageenan that was harvested of 45 days had some characteristics that approach required carrageenan for trading, namely 318.07 g/cm2 gel strength, viscosity of 101.33 cP, 10.72% ash content, and heavy metal (Hg) was not detected, whereas the water content of 23.68% and 37.2% whiteness degree was still not meet the standards of commercial carrageenan.

Uji Salmonella sp. pada Yellowfin Tuna (Thunnus albacores) yang Dipasarkan di Kota Gorontalo | Test of Salmonella sp. on Yellowfin Tuna in Gorontalo City markets Riwan Setiawan Setiawan Pasue; Faiza A Dali; Lukman Mile
The NIKe Journal VOLUME 4 NOMOR 2, JUNI 2016
Publisher : Faculty of Fishery and Marine Sciences - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/.v4i2.4654

Penelitian ini bertujuan untuk mengetahui keberadaan Salmonella sp. pada Yelowfin Tuna (Thunnus Albacores) yang dipasarkan di Kota Gorontalo. Dilakukan pengujian Total Plate Count (TPC) dan pengujian Salmonella sp. Hasil penelitian menunjukkan bahwa sampel tuna segar terkontaminasi mikroba dengan jumlah tertinggi 3X106 CFU/g sehingga tidak memenuhi Standar Nasional Indonesia ikan segar (2729-2013). Sampel tuna loin dan tuna tumis negatif Salmonella sp., sedangkan tuna segar positif Salmonella sp.. This study aims to determine the presence of Salmonella sp. in Yelowfin Tuna (Thunnus Albacores) in Gorontalo City markets. Total Plate Count (TPC) and Salmonella sp. tests were conducted. The results showed that fresh tuna samples were contaminated with microbes with the highest amount of 3X106 CFU/g therefore failed to meet the Indonesian National Standard of fresh fish (2729-2013). Samples of loin and sauteed tuna were negative from Salmonella sp., while fresh tuna samples were positive. Katakunci: Salmonella sp.; Yellowfin Tuna; Thunnus albacores; mikroba; TPC. Keywords: Salmonella sp.; Yellowfin Tuna; Thunnus albacores; microbes; TPC.

Uji Pembedaan Ikan Teri Kering pada Lama Pengeringan Berbeda dengan Ikan Teri Komersial dari Desa Tolotio Kabupaten Bone Bolango Provinsi Gorontalo Rimin Lasimpala; Asri Silvana Naiu; Lukman Mile
The NIKe Journal VOLUME 2 NOMOR 2, JUNI 2014
Publisher : Faculty of Fishery and Marine Sciences - Universitas Negeri Gorontalo

Penelitian tentang analisis organoleptik dengan metode uji pembedaan (discriminative test) ikan teri (Stolephorus sp.) kering dari lama pengeringan berbeda dengan ikan teri komersial dari Desa Tolotio, Kecamatan Bonepantai, Kabupaten Bone Bolango, Provinsi Gorontalo telah dilaksanakan pada bulan Oktober sampai Desember 2013. Tujuan penelitian adalah untuk mengetahui perbedaan ikan teri kering hasil penelitian dengan ikan teri komersial. Penelitian menggunakan uji hipotesis berekor dua, dengan jumlah panelis yang dipakai 25 orang semi terlatih. Perlakuan penelitian yaitu lama pengeringan yang terdiri atas 24 jam, 28 jam, dan 32 jam. Parameter yang diamati pada penelitian ini adalah pembedaan secara organoleptik yang terdiri atas tekstur, aroma dan warna. Data hasil uji pembedaan dibandingkan dengan Tabel Hipotesis Berekor Dua pada taraf kepercayaan 5% dan 1%. Hasil analisis menunjukan bahwa ikan teri hasil penelitian pada semua perlakuan dapat dibedakan secara sangat nyata dengan ikan teri komersial berdasarkan atribut tekstur dan warna, namun berbeda nyata berdasarkan atribut aroma yaitu pada lama pengeringan 28 jam. Tekstur ikan teri kering hasil perlakuan lebih keras serta mudah dipatahkan dan warna dari ikan teri kering lebih cerah dibandingkan dengan ikan teri komersial. Aroma ikan teri hasil perlakuan yang berbeda tersebut memiliki aroma ikan teri yang lebih kuat dibandingkan dengan dua pelakuan yang lain dan ikan teri komersial. Kata kunci: Ikan teri, Stolephorus sp., pengeringan, uji pembedaan

Karakteristik Kerupuk Berbahan Dasar Sagu dengan Subtitusi dan Fortifikasi Rumput Laut Sri Tatin Pakaya; Nikmawatisusanti Yusuf; Lukman Mile
The NIKe Journal VOLUME 2 NOMOR 4, DESEMBER 2014
Publisher : Faculty of Fishery and Marine Sciences - Universitas Negeri Gorontalo

Penelitian ini bertujuan untuk mengetahui formula terpilih dan karakteristik kerupuk berbahan dasar sagu yang disubstitusi dan fortifikasi dengan rumput laut K. Alvarezii. Faktor perlakuan pada penelitian ini adalah konsentrasi rumput laut yang berbeda yaitu 30g, 40g, 50g, 60g dan 70g. Pada tahap formulasi melakukan uji organoleptik (hedonik) terhadap parameter produk terdiri atas kenampakan, warna, aroma, rasa dan tekstur. Tahap karakterisasi yang dianalisis adalah komposisi kimia produk terbaik terdiri atas kadar air, abu, protein, lemak, karbohidrat dan serat pangan. Hasil uji hedonik menunjukkan bahwa produk terpilih pada formulasi A dengan komposisi tepung sagu 50% dan rumput laut 50%. Hasil analisis uji Kruskall wallis menunjukkan bahwa substitusi rumput laut berpengaruh nyata terhadap kenampakan, warna, aroma, rasa dan tekstur. Hasil uji proksimat produk terpilih mengandung air 6,22%, abu 3,59%, protein 5,855%, lemak 42,68%, karbohidrat 31,295%, dan serat pangan 11,36%. Kata kunci: Kerupuk rumput laut, K. alvarezii, Sagu, Metroxylon sp., Organoleptik dan Kimiawi

Sheet Jam Formulation from a Mix of Seaweed and Pineapple Fruit Gustin H Ismail; Nikmawatisusanti Yusuf; Lukman Mile
The NIKe Journal VOLUME 7 ISSUE 1 | MARCH 2019
Publisher : Faculty of Fishery and Marine Sciences - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/.v7i1.4874

The aim of this study was to obtain a formula of sheet jam from a mixture of K. alvarezii seaweed and the best pineapple based on organoleptic hedonic sheet jam test. The results of preliminary research for cooking time based on trial and error is 60 minutes so that jam can be made in sheet form. The main research results on the characteristics of a mixture of jam sheets between seaweed and pineapple fruit concluded that the chosen formula was sheet jam with a comparison of seaweed and pineapple material of 1: 2. Keywords: Sheet jam; K. Alvarezii; pineapple; organoleptic

Pengaruh Larutan Asam Alami terhadap Mutu Kimiawi Tepung Ikan Manggabai | The effect of immersion of natural acidic solution on the chemical quality characteristics of manggabai fish flour Ramdan M Pomanto; Faiza A Dali; Lukman Mile
The NIKe Journal VOLUME 4 NOMOR 3, SEPTEMBER 2016
Publisher : Faculty of Fishery and Marine Sciences - Universitas Negeri Gorontalo

Penelitian ini bertujuan untuk mengetahui pengaruh perendaman larutan belimbing wuluh (Averrhoa bilimbi L), jeruk nipis (Citrus aurantifolia Swingle) dan cuka aren (Arenga pinnata) yang mengandung asam terhadap karakteristik mutu kimiawi tepung ikan manggabai (Glossogobius giuris). Rancangan penelitian ini adalah Rancangan Acak Lengkap Tunggal (RAL) dengan 3 ulangan. Hasil analisis sidik ragam menunjukkan bahwa perendaman dengan larutan asam (belimbing wuluh, jeruk nipis dan cuka aren) memberikan pengaruh nyata terhadap karakteristik kimiawi berupa kadar air, abu tak larut asam, protein dan lemak. Secara keseluruhan, perlakuan yang menggunakan perendaman larutan jeruk nipis (T3) menghasilkan kualitas tepung ikan terbaik berdasarkan SNI dengan kadar air (2,74%), kadar abu tak larut asam (0,94%), kadar protein (40,17%) dan kadar lemak (2,15%). This study aims to determine the effect of immersion of starfruit solution (Averrhoa bilimbi L), lime (Citrus aurantifolia Swingle) and palm vinegar (Arenga pinnata) containing acid on the chemical quality characteristics of manggabai fish flour (Glossogobius giuris). The design of this study was a single Complete Random Design (CRD) with 3 replications. The results of analysis of variance showed that soaking with acidic solution (starfruit, lime juice and palm vinegar) had a significant effect on chemical characteristics such as water content, insoluble ash, acid, protein and fat. Overall, the treatment using lime solution immersion (T3) produced the best quality of fish flour based on SNI with water content (2.74%), acid insoluble ash content (0.94%), protein content (40.17%) and fat content (2.15%). Katakunci: Mutu kimiawi; tepung; ikan manggabai; Glossogobius giuris; larutan asam alami Keywords: Chemical quality; flour; Glossogobius giuris; natural acid solution

Hedonic Quality Analysis of Flour-Based Longgi Brownies Cake substituted with Tilapia Sri Steviana Limbe; Lukman Mile; Nikmawatisusanti Yusuf
The NIKe Journal VOLUME 7 ISSUE 4 | DECEMBER 2019
Publisher : Faculty of Fishery and Marine Sciences - Universitas Negeri Gorontalo

This study aims to determine the effect of substitution of tilapia (Oreochromis niloticus) flour to the organoleptic characteristics of Longgi (Xanthosoma sagitifolium) flour-based brownies cake. The hedonic quality organoleptic analysis of the data used is the Kruskal-Wallis test parameters, namely the taste, texture, aroma and color. Duncan further test using the test. The results showed that the use of tilapia flour has a real effect on the value of the hedonic quality of taste, texture, aroma and color. Hedonic quality characteristics of the brownies with tilapia flour substitution are of different values range from 5.48 to 8.28 with the criteria for taste “less sweet” to “no sweet taste”; 6.36 to 8.24 with the criteria of texture is less dense to dense; 7.48 to 8.28 with the criteria of color brown to blackish brown and smelling the aroma from 5.36 to 8.04 with the criteria “no scent” to “fragrant aroma”. Keywords: Brownies; longgi; Xanthosoma sagitifolium; tilapia; Oreochromies niloticus; fish flour; quality; substitution; organoleptic.

Formulation of Longgi Flour-Based Brownies Substituted with Tilapia Flour Shindy H Manteu; Nikmawatisusanti Yusuf; Lukman Mile
The NIKe Journal VOLUME 7 ISSUE 3 | SEPTEMBER 2019
Publisher : Faculty of Fishery and Marine Sciences - Universitas Negeri Gorontalo

This study aims to formulate Longgi (Xanthosoma sagitifolium) flour-based brownies substituted by tilapia (Oreochromis niloticus) flour. The research consists of two stages: a preliminary study and the main study. In the preliminary study is that the manufacture of tilapia flour and Longgi brownies. The main study is the formulation stage. Organoleptic analysis of the data used was Kruskal-Wallis test with a parameter that is the taste, texture, aroma, color and appearance. If the result of significant (p

Uji Mutu Ikan Cakalang (katsuwonus pelamis) Asap dari Unit Pengolahan Ikan di Provinsi Gorontalo Nista Ibrahim; Rieny Sulistijowati, S.; Lukman Mile
The NIKe Journal VOLUME 1 NOMOR 3, DESEMBER 2013
Publisher : Faculty of Fishery and Marine Sciences - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/.v1i3.1236

Uji mutu ikan cakalang (Katsuwonus pelamis) asap dari unit pengolahan ikan di Provinsi Gorontalo. Tujuan dari penelitian ini adalah mengetahui mutu ikan asap dari unit pengolahan ikan (UPI) di Provinsi Gorontalo. Manfaat dari penelitian ini yaitu sebagai informasi tentang mutu ikan asap khususnya di Provinsi Gorontalo. Penelitian dilaksanakan pada bulan Juni - Agustus 2013. Pengambilan ikan cakalang (Katsuwonus pelamis) asap dilakukan di unit pengolahan ikan (UPI) di provinsi Gorontalo yaitu UPI di Kecamatan Telaga, UPI di Kecamatan Tilango, UPI di Jalan Palma, dan UPI di Kecamatan Gentuma. Pada pelaksanaan penelitian ini, metode penelitian yang digunakan adalah metode observasi yang terdiri dari observasi dilapangan tempat pengambilan sampel dan observasi di laboratorium pengujian sampel. Pengujian analisis kimia (kadar air) dan uji organoleptik dilakukan di LPPMHP (Laboratorium Pembinaan dan Pengujian Mutu Hasil Perikanan) Provinsi Gorontalo. Hasil penelitian dibahas secara deskriptif dan dibandingkan dengan SNI. Hasil penelitian ikan cakalang (Katsuwonus pelamis) asap yang berasal dari empat unit pengolahan ikan yaitu Tilango, Pilohayanga, Gentuma dan Jalan Palma dapat disimpulkan bahwa produk ikan cakalang asap yang memenuhi standar SNI: nilai organoleptik yang terbaik dari semua parameter : kenampakan, bau, rasa, dan tekstur berturut-turut 8.67, 8.80, 7.00, 7.00, yaitu dari Unit Pengolahan Ikan Tilango, kadar air 43.52%,: Unit Pengolahan Tilango, Kata Kunci: Ikan Cakalang (Katsuwonus pelamis). Organoleptik, Kadar Air

Quality Characteristics of Tilapia Crackers Made with Sago Flour as Basic Ingredient Novia Hasyim; Lukman Mile; Nikmawatisusanti Yusuf
The NIKe Journal VOLUME 7 ISSUE 1 | MARCH 2019
Publisher : Faculty of Fishery and Marine Sciences - Universitas Negeri Gorontalo

This study aims to determine the characteristics of the formula selected and crackers made from corn starch with the addition of tilapia (Oreochromis niloticus). Treatment factors in this study were different concentrations of tilapia were 30%, 50% and 70%. At the formulation stage conducted organoleptic tests (hedonic) against crackers consisting of texture, taste, color, appearance, and aroma. Phase characterization analyzed are the organoleptic quality of hedonic include texture, flavor, appearance and aroma. Hedonic test results indicate that the selected product is a composition of formula B with 100% corn starch and 50% of tilapia. Kruskal Wallis test results showed that the addition of tilapia no significant effect on the texture and flavor, but significant effect (p

Co-Authors Asri Silvana Naiu Dade Suhendro Rahman Debriwanti Kakoe Dwi Setijawati Faiza A Dali Fernandy Djailani Gustin H Ismail Gustin H. Ismail Happy Nursyam Kartika Wulandari Khamal Dami Liki Hasan Mr. Rudianto Nikmawatisusanti Yusuf Nista Ibrahim Novia Hasyim Novika Aulia Nisa Thaib Rahim Husain Ramdan M Pomanto Rimin Lasimpala Riskal Paudi Rita Marsuci Harmain Riwan Setiawan Setiawan Pasue Rizkito Bay Halimu Shindy H Manteu Sri Steviana Limbe Sri Tatin Pakaya Suherman, Sutianto Pratama Sulistijowati, Rieny Theovani Rondonuwu Titik Dwi Sulistiyati Yahya . Yahya Suara

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