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All Journal Media Teknologi Hasil Perikanan JURNAL PERIKANAN DAN KELAUTAN TROPIS
Djuhria Wonggo
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 Languange, Linguistic, Communication & Media

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Journal : JURNAL PERIKANAN DAN KELAUTAN TROPIS

 1 
PENERIMAAN KONSUMEN TERHADAP SELAI RUMPUT LAUT (Kappaphycus alvarezii) Wonggo, Djuhria
JURNAL PERIKANAN DAN KELAUTAN TROPIS Vol 6, No 1 (2010)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (91.807 KB) | DOI: 10.35800/jpkt.6.1.2010.118

Abstract

Seaweed jam can be made by dry seaweed or fresh seaweed.  Research result indicated that dry seaweed jam and fresh seaweed jam can be accepted by consumer.  In the tekstur and color perspective, dry seaweed jam and fresh seaweed jam in the good graces (point 4), whereas in smell perspective, both of the jam rather in the good graces (point 3).  Taste of the dry seaweed jam is in the good graces (point 4) whereas fresh seaweed jam rather in the good graces (point 3) by consumer.
Fiber Content and Viscosity of Seaweed Extract Eucheuma spinosum using Subcritical Water Method Soda, Jenefer; Damongilala, Lena Jeane; Reo, Albert Royke; Montolalu, Roike Iwan; Wonggo, Djuhria; Pandey, Engel Victor
JURNAL PERIKANAN DAN KELAUTAN TROPIS Vol. 12 No. 2 (2023): EDISI MEY-AGUSTUS 2023
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jpkt.v12i2.52645

Abstract

This study was conducted to analyze the fiber content and viscosity of the Eucheuma spinosum seaweed. Seaweed, used in dry form, is extracted using subcritical water at 115°C and 125°C with time of 15, 20, and 25 minutes respectively using Hirayama HVE-50. The results of analysis of E.spinosum's fiber content and extract viscosity were obtained in the treatment of each of the lowest crude fibre levels in the 15 minute treatment at 115°C at 1.175%, and the highest at the 25 minute treatment at 125°C at 2.1525%. The analysis of insoluble fiber levels is lowest at 20 minutes of treatment at 125°C at 9.4% and the highest 20 minutes of treatment at 115°C at 16.64%. The analysis of dissolved dietary fiber is lowest at 15 minutes of treatment at 115°C at 2.21% and 25 minutes of treatment at 115°C at 12.61%. Viscosity analysis is lowest at 20 minutes with a temperature of 115°C at 22.465 cP and the highest time treatment at 115°C at 91.455 cP. Keywords: Eucheuma spinosum, fiber content, viscosity, and subcritical water Abstrak Penelitian ini dilakukan untuk menganalisis nilai kadar serat dan viskositas yang  terdapat pada rumput laut Eucheuma spinosum. Rumput laut yang digunakan dalam bentuk kering, diekstraksi menggunakan air subkritis pada suhu 115°C dan 125°C dengan waktu masing-masing selama 15, 20, dan 25 menit menggunakan autoclave tipe Hirayama HVE-50. Hasil analisis kadar serat dan viskositas ekstrak rumput laut E.spinosum diperoleh masing-masing pada perlakuan yaitu kadar serat kasar terendah terdapat pada perlakuan waktu 15 menit dengan suhu115°C sebesar 1,175%, dan tertinggi pada perlakuan waktu 25 menit dengan suhu 125°C sebesar 2,1525%. Analisis kadar serat pangan tak larut terendah pada perlakuan waktu 20 menit dengan suhu 125°C sebesar 9,4% dan tertinggi perlakuan waktu 20 menit dengan suhu 115°C sebesar 16,64%. Analisis serat pangan terlarut terendah pada perlakuan waktu 15 menit dengan suhu 115°C sebesar 2,21% dan tertinggi perlakuan waktu 25 menit dengan suhu 115°C sebesar 12,61%. Analisisviskositasterendah pada perlakuan 20 menitdengansuhu 115°C sebesar 22,465 cP dan tertinggi perlakuan waktu 25 menit dengan suhu 115°C sebesar 91,455cP. Kata Kunci: Eucheuma spinosum, kadar serat, viskositas, dan air subkritis
Mineral Content of Mangrove Sonneratia alba and Bruguiera gymnorrhiza Fruit Flour Launda, Pitry; Wonggo, Djuhria; Lohoo, Helen Jenny; Damongilala, Lena J.; Harikedua, Silvana D.; Mentang, Feny
JURNAL PERIKANAN DAN KELAUTAN TROPIS Vol. 12 No. 3 (2023): EDISI ESPTEMBER-DESEMBER 2023
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jpkt.v12i3.53670

Abstract

Now the mangrove fruit is used and processed into flour to be used as raw materials as well as complementary ingredients with other flour mixtures in certain proportions in making food products. The nutritional content of mangrove processed products can provide information that in addition to being delicious for consumption, mangroves are good for health because they contain nutrients needed by the body. This study aims to analyze calcium, magnesium, potassium, iron and zinc in mangrove fruit flour Sonneratia alba and Bruguiera gymnorhiza. The method used in this study is quantitative. The results showed that mangrove fruit flour sonneratia alba contains levels of calcium 1938.6 mg/100g, magnesium 2136.6 mg/100g, potassium 14688.8 mg/100g, iron 60.7 mg/100g and zinc 1.3 mg / 100g. While mangrove fruit flour Bruguiera gymnorrhiza contains levels of calcium 676.5 mg/100g, magnesium 41.7 mg/100g, potassium 3033.8 mg/100g, iron 12.8 mg/100g and zinc 0.2 mg / 100g. The results showed that the mineral content in mangrove sonneratia alba fruit flour is higher than Bruguiera gymnorrhiza fruit flour. Keywords: Mangrove flour, Sonneratia alba, Bruguiera gymnorrhiza, Mineral. Abstrak Sekarang ini buah mangrove dimanfaatkan dan diolah menjadi tepung untuk digunakan sebagai bahan baku maupun sebagai bahan komplementer dengan campuran tepung lain pada proporsi tertentu dalam membuat produk pangan. Kandungan gizi pada produk olahan mangrove dapat memberikan informasi bahwa selain nikmat untuk dikonsumsi, mangrove baik untuk kesehatan karena mengandung gizi yang dibutuhkan oleh tubuh. Penelitian ini bertujuan untuk menganalisis kalsium, magnesium, kalium, zat besi dan seng pada tepung buah mangrove Sonneratia alba dan Bruguiera gymnorhiza. Metode yang digunakan dalam penelitian ini adalah kuantitatif. Hasil penelitian menunjukkan bahwa tepung buah mangrove Sonneratia alba mengandung kadar kalsium 1938.6 mg/100g, magnesium 2136.6 mg/100g, kalium 14688.8 mg/100g, zat besi 60.7 mg/100g dan seng 1.3 mg/100g. Sedangkan tepung buah mangrove Bruguiera gymnorrhiza mengandung kadar kalsium 676.5 mg/100g, magnesium 41.7 mg/100g, kalium 3033.8 mg/100g, zat besi 12.8 mg/100g dan seng 0.2 mg/100g. Dari hasil penelitian didapatkan bahwa kandungan mineral pada tepung buah mangrove Sonneratia alba lebih tinggi dari tepung buah Bruguiera gymnorrhiza. Kata kunci: Tepung mangrove, Sonneratia alba, Bruguiera gymnorrhiza, Mineral.
Total Plate Count (TLC) and Sensory Analysis of Tuna, Skipjack, and Mackerel (TCT) Landed at Tumumpa TPI Harikatan, Kristian; Salindeho, Netty; Wonggo, Djuhria; Lohoo, Helen Jenny; Pandey, Enggel V.; Damongilala, Lena Jeane
JURNAL PERIKANAN DAN KELAUTAN TROPIS Vol. 13 No. 1 (2024): EDISI JANUARI-APRIL 2024
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jpkt.v13i1.57198

Abstract

High water content can cause fish to deteriorate quickly, if not handled properly, fish will rot in about 6-7 hours after death. This study aims to determine the freshness level of tuna, skipjack, and tuna landed at TPI Tumumpa based on Total Plate Numbers (ALT) and Sensory Analysis values. The method used in the research is the descriptive method by conducting the Total Plate Count (ALT) test Total Plate Count (TPC) test and Sensory Analysis. The results obtained were high Total Plate Count (ALT) values in tuna, CFU/g, cob CFU /g and low in skipjack <25 CFU /g. These results meet the requirements of microbial contamination (ALT) in fresh fish according to SNI 2729:2021 which is a maximum of 5.0× ; the value of Sensory Analysis on tuna, skipjack, and tuna on eyes, gills, body surface mucus, meat, odor, and texture obtained a high average value in skipjack 8.31 with, tuna 8.07 and Tuna (7.99). Based on these results, it can be concluded that tuna, skipjack, and tuna are classified as fresh according to SNI 2729: 2021, namely the minimum fresh fish organoleptic value of . Keywords: Sensory Analysis, Total Plate Count (ALT), Tuna, Skipjack Abstrak Kadar air yang tinggi dapat menyebabkan ikan cepat mengalami kemunduruan mutu, jika tidak mendapatkan penanganan yang baik, ikan akan membusuk dalam waktu sekitar 6-7 jam setelah kematiannya. Penelitian ini bertujuan untuk mengetahui tingkat kesegaran ikan tuna, ikan cakalang dan ikan tongkol yang didaratkan di TPI Tumumpa berdasarkan nilai Angka Lempeng Total (ALT) dan nilai Analisis Sensori. Metode yang di gunakan dalam penelitian adalah metode deskriptif dengan melakukan Pengujian Angka Lempeng Total (ALT) yaitu menggunakan uji Total Plate Count (TPC) dan Analisis Sensori. Hasil Penelitian yang diperoleh adalah nilai Angka Lempeng Total (ALT) tinggi pada ikan tuna yaitu CFU /g, ikan tongkol dan rendah pada ikan cakalang <25 CFU/g. Hasil tersebut memenuhi syarat cemaran mikroba (ALT) pada ikan segar menurut SNI 2729:2021 yaitu maksimal ; nilai Analisa Sensori pada ikan tuna, ikan cakalang dan ikan tongkol terhadap mata, insang, lendir permukaan badan, daging, bau dan tekstur diperoleh nilai rata-rata tinggi pada ikan cakalang 8.31 dengan, tongkol 8.07 dan Tuna (7.99). Berdasarkan hasil tersebut maka dapat disimpulkan ikan tuna, ikan cakalang dan ikan tongkol tergolong segar menurut SNI 2729:2021 yaitu nilai organoleptik ikan segar minimum . Kata kunci: Analisis Sensori, Angka Lempeng Total (ALT), Ikan Tuna, Ikan Cakalang, Ikan Tongkol
Co-Authors Anggriani Fedrika Pianusa, Anggriani Fedrika Ardiansyah, Putri Rahayu Daisy Monica Makapedua Damongilala, Lena J. Dotulong, Alfani Rezky Engel Victor Pandey, Engel Victor Feny Mentang Grace Sanger, Grace Harikatan, Kristian Ibrahim, Yayu Mukhmin Janah, Suci Isbatul Jenki Pongoh Kaseger, Bertie Elias Kaunsui, Marledi Launda, Pitry Lita ADY Montolalu Lohoo, Helen Lohoo, Helen Jenny Masinambou, Charles Nur Hidayah Nurmeilita Taher Pandey, Engel Pandey, Enggel V. Paputungan, Zulkifli Pontoh, Finka Widyastri Reo, Albert Reo, Albert Royke Roike Iwan Montolalu Salawati, Abraham Imanuel Salindeho, Netty Saragih, Ella Dertina Silvana Dinaintang Harikedua Soda, Jenefer Tatontos, Sandra Jenspiten Tri Sutrisno Paputungan, Tri Sutrisno Umpain, Johannis Verly Dotulong, Verly