Article Per Year (5 Year)
p-Index From 2019 - 2024
0
P-Index
This Author published in this journals
All Journal AQUATIC SCIENCE & MANAGEMENT Media Teknologi Hasil Perikanan JURNAL PERIKANAN DAN KELAUTAN TROPIS Jurnal Ilmu dan Teknologi Pangan JURNAL LPPM BIDANG SAINS DAN TEKNOLOGI
I Ketut Suwetja
Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi, Manado, Sulawesi Utara
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Languange, Linguistic, Communication & Media

Published : 16 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Jurnal Ilmu dan Teknologi Pangan

 1 
KARAKTERISTIK MUTU MIKROBIOLOGIS IKAN PINEKUHE KABUPATEN KEPULAUAN SANGIHE [Microbiological Quality Characteristics Of Fish Pinekuhe From Sangihe Regency] Palawe, Jaka F.P.; Suwetja, I Ketut; Mandey, Lucia C.
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 1 (2014)
Publisher : Pascasarjana Unsrat

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Pinekuhe fish is one of the smoked fish products in Sangihe regency Pinekuhe made ​​from fish Decapterus spp. This study aims to determine the microbiological quality characteristics of fish Pinekuhe. That is Total Plate Count (TPC), Escherichia coli, Salmonella, and Total Fungi. Microbiological test results TPC(Total Plate Count) showed that the fish pinekuhe quality that are above the maximum value of SNI, TPC Maximum 1.0 x 105 colonies/gra . The test showed salmonella and Escherichia coli in accordance with SNI. While for the fungi (mold) analyst, contamination found in fish Pinekuhe. Analysis of variance TPC (Total Plate Count) shows that there is a real difference where the District Manganitu and District Tahuna have higher levels of contamination, that is 1.633 x 105 and 1.567 x 105 when compared of District North Tabukan and District Middle Tabukan, that is 1.367 x 105 and 1.3 x 105. Meanwhile, analysis of variance Escherichia coli and total fungi did not show significant differences.   Keywords : Pinekuhe, smoked fish, Sangihe Regency.
KOMPOSISI N-PROTEIN DAN ASAM AMINO PRODUK FERMENTASI TRADISIONAL INA SUA DARI MALUKU TENGAH Nara, Selfia; Ijong, Frans G.; Suwetja, I Ketut; Onibala, Hens
Jurnal Ilmu dan Teknologi Pangan Vol 1, No 1 (2013)
Publisher : Pascasarjana Unsrat

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Ina sua is a traditional salted fish originated from Centre Molluca (Teon, Nila, Serua) in which is processed by fermentation during a certain time. The research on the compotition of nutrion as well as amino acid of this product is still rare done. There for the current research is to analyze the compotition of N-protein and amino acid of ina sua during fermentation process. The results show that ina sua has 16 types of amino acids consisting of 9 amino acids esential and the rest were 7 amino acids non esential. The highest content of amino acids were glutamate acids (3,384%) and the lowest one was histidin (0,527%), while the content of N-protein were ecresed during fermentation process up to 12 weeks.
Co-Authors Ahmad R. Rasjid Chlara Noni Patty, Chlara Noni Daud, Nashadin Dewi Sahnita Ekasari, Desta Feny Mentang Frans G Ijong Frans G. Ijong, Frans G. Hens Onibala Jaka F.P. Palawe, Jaka F.P. Jenki Pongoh Korah, Herny Lita ADY Montolalu Lucia Cecilia Mandey Manggaprouw, Agustina E Maya Harun Rita Kaparang Roike Iwan Montolalu Satria Wati Pade Selfia M. Nara Silvana Dinaintang Harikedua Suwetja, I Gede Prabawa Verly Dotulong, Verly Yandres Nelson Hege