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All Journal AQUATIC SCIENCE & MANAGEMENT Jurnal Ilmu dan Teknologi Pangan
Frans G. Ijong, Frans G.
Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi. Jl. Kampus Unsrat Bahu, Manado 95115, Sulawesi Utara
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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KOMPOSISI MIKROORGANISME PADA BEBERAPA DEPOT AIR MINUM ISI ULANG DI KOTA MANADO [Composition Microorganisms In Some Water Depot Refill in Manado City] Watung, Agnes T.; Sembel, Dantje T.; Ijong, Frans G.
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 1 (2014)
Publisher : Pascasarjana Unsrat

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Drinking Water Refill (AMIU) the price is relatively cheaper, but not all drinking water refill depot in the city of Manado guaranteed security products. This is because there are many depot refill drinking water that has not been officially registered in the Ministry of Trade and Industry, only 20 of 130 registered depot depot there and have not been routinely tested water quality. This study analyzes the goal of microorganisms on a depot refill drinking water, water tank transporters and the source of raw water in the city of Manado which include, pH, temperature, total plate number, E.coli and yeast to get a refill drinking water quality that meets the requirements . The results for total plate count 13 depots (39%), 1 tank (20%), there are three sources of raw water (27%) who do not meet the requirements, the total coliform in the depot there are 19 (58%), water tank transporter 3 (60%) of raw water sources there were 6 (55%) who do not meet the requirements, there are 8 depot E. coli (24%), water tank transporter 1 (20%), source of raw water 7 (64%) who do not meet the requirements, for mushrooms in the depot <10 while on the tank and raw water sources ranged from <10 - > 300 and pH at all sample points in both depots, tank and all water sources to meet the requirements, for the temperature at the depot, there were 12 (36%), the tank 1 (20%), 3 raw water sources (27%) who do not meet the requirements. Results of this study concluded that the quality of drinking water in the depot, tank and raw water sources, there are still 60.20% - 67.35% which is satisfactory from a microorganism, and for the physical parameters of temperature are 67.35  % while meeting the requirements of the chemical parameters pH 100% compliant.
KOMPOSISI MIKROBA BERASOSIASI DENGAN TINGKAT KEPEDASAN DAN KESEGARAN CABE RAWIT (Capsicum frutescens) SELAMA PENYIMPANAN PADA SUHU RUANG Hongi, Hasna Nurul Ain; Ijong, Frans G.; Mamuaja, Christine F.
Jurnal Ilmu dan Teknologi Pangan Vol 3, No 1 (2015)
Publisher : Pascasarjana Unsrat

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Tujuan penelitian ini untuk menganalisa komposisi mikroba dalam aspek total mikroba dan jenis mikroba yang berasosiasi dengan tingkat kepedasan dan kesegaran cabe rawit (Capsicum frutescens) selama penyimpanan pada suhu ruang. Metode yang digunakan adalah deskriptif komparatif dimana data diperoleh dari serangkaian hasil analisa laboratorium terhadap sampel uji yang meliputi analisa fisik dan kimia (uji kadar air, pH, Scoville Heat Unit (SHU)), uji fisiologis, dan uji mikrobiologis (total mikroba, isolasi, dan identifikasi isolate uji). Berdasarkan hasil yang diperoleh, dapat disimpulkan : sifat fisik kadar air dan sifat kimia pH, menurun sesuai penurunan tingkat kesegaran. Tingkat kepedasan cabe segar sebesar 1:10.000 SHU, tingkat kepedasan cabe agak segar sebesar 1:25.000 SHU, dan tingkat kepedasan cabe tidak segar sebesar 1:50.000 SHU. Total bakteri dan jamur meningkat seiring bertambahnya masa penyimpanan cabe, dan mikroba yang berasosiasi dengan tingkat kesegaran cabe yaitu bakteri Bacillus, sp dan 2 jenis jamur yaitu Rhizopus, sp dan Aspergillus, sp. Kata Kunci: kesegaran cabe rawit, komposisi mikroba, tingkat kepedasan, suhu ruang
Microbial Composition in association with Cayenne Pepper (Capsicum frutescens) Freshness and The Level of Spiciness During Storage at Room Temperature Hongi, Hasna Nurul Ain; Ijong, Frans G.; Mamuaja, Christine F.
Jurnal Ilmu dan Teknologi Pangan Vol 3, No 1 (2015)
Publisher : Pascasarjana Unsrat

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The purpose of this study was to analyze the composition of microbes in total microbial aspects and types of microbes are associated with the level of spiciness and freshness cayenne (Capsicum frutescens) during storage at room temperature. The method is descriptive comparative, results of data derived from a series of laboratory analysis results for test samples covering physical and chemical analysis (moisture content test, pH, Scoville Heat Unit (SHU)), physiological test, and microbiological test (total microbes, isolation, and identification test isolates). Based on the results obtained, it can be concluded: The physical properties of the moisture content and chemical properties pH, decreased corresponding decrease in the level of freshness. Fresh chilli pungency level of 1:10.000 SHU, rather fresh chilli pungency level of 1:25.000 SHU and no fresh chilli pungency level of 1:50.000 SHU. Total bacteria and fungus increases with storage time of chilli, and microbes that associate with freshness chilli is bacteria Bacillus, sp and two types of fungi are Rhizopus, sp and Aspergillus, sp. Keywords : cayenne pepper freshness, microbial composition, the level of spiciness, room temperature
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

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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.
Salmonella occurrence and myoglobin (mb) in frozen smoked tuna Korah, Herny; Ijong, Frans G.; Suwetja, I Ketut
AQUATIC SCIENCE & MANAGEMENT Vol 3, No 2 (2015): Oktober
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jasm.3.2.2015.14046

Abstract

Title (Bahasa Indonesia): Keberadaan salmonella dan tingkat kesegaran frozen smoked tuna This study aimed to quantify Salmonella, Total and Total Plate Count (TPC) in fresh tuna loin, frozen tuna loin, and frozen tuna loin filled with CO gas, to analyze the level of freshness of the fish through the test Mb, pH and appearance in fresh tuna loin, frozen tuna loin and frozen tuna loin filled with CO gas, and to describe the presence of Salmonella and the provision of value Mb with CO gas. Object of study in this research is the bacterium Salmonella and Myoglobin (Mb) in frozen smoked tuna, through the fish freshness analysis (Mb value test, pH, and organoleptic), TPC analysis, total Salmonella in fresh tuna (as a positive control), frozen tuna loin and frozen tuna loin frozen filled with CO gas. Results showed total Salmonella after incubation at 37 ° C for 24 and 48 hours fresh tuna loin, frozen tuna loin, and frozen tuna loin frozen filled with CO gas were 4.80 x 102 CFU/g and 5.43 x 102 CFU/g; 0.57 x 10 CFU/g and 1.55 x 102 CFU/g; 3.90 x 102 CFU/g; and 8.63 x 102 CFU/g, respectively. Total Salmonella tended to decline in frozen tuna, but increase in frozen tuna CO at 48 hours incubation. Mb value was 1.02 for fresh tuna loin, 0.86 for frozen tuna and 0,92 for frozen tuna filled with CO gas, respectively. The pH value was 5.23 in fresh tuna loin, 6.10 in frozen tuna loin, and 6.24 in frozen tuna loin filled with CO gas. Organoleptic value showed that fresh tuna loin was attractive to very attractive, frozen tuna loin was attractive and frozen tuna loin with CO gas was very attractive. TPC incubated at 37 ° C for 24 hours for fresh tuna loin was 11.75 x 103 CFU/g, for frozen tuna loin was 1.66 x 103 CFU/g, and frozen tuna loin with CO gas was 1.54x103 CFU/g. TPC incubated at 37 ° C for 48 hours for fresh tuna loin was 12,13x103 CFU/g, frozen tuna loin was 1.73 x 103 CFU/g, and frozen tuna loin with CO gas was CO 1.99 x 103 CFU/g. Penelitian ini bertujuan untuk menganalisis tingkat kesegaran ikan, menghitung Total Plate Count (TPC) dan total Salmonella pada tuna loin segar, tuna loin beku, dan tuna loin beku yang diberi gas CO, serta mendeskripsikan keberadaan Salmonella dan tingkat kesegaran frozen smoked tuna. Objek kajian dalam penelitian ini adalah isolat Salmonella dan Mioglobin (Mb) pada frozen smoked tuna, dengan menganalisis kesegaran ikan (uji nilai Mb, pH dan organoleptik), analisis TPC, total Salmonella pada tuna segar (sebagai control positif), tuna beku dan tuna beku yang diberi gas CO. Hasil penelitian menunjukkan bahwa Total Salmonella yang diinkubasi pada suhu 37OC selama 24 dan 48 jam untuk tuna loin segar, beku dan beku yang diberi CO berturut-turut : 4,80 x 102 CFU/g dan 5,43 x 102 CFU/g; 0,57 x 10 CFU/g dan 1,55 x 102 CFU/g; 3,90 x 102CFU/g; dan 8,63 x 102 CFU/g. Total Salmonella cenderung menurun pada tuna beku, tetapi naik pada tuna beku CO dengan lama inkubasi 48 jam. Nilai Mb masing-masing adalah: 1,02 untuk tuna segar, 0,86 untuk loin tuna beku dan 0,92 untuk loin tuna beku yang diberi gas CO. Nilai pH 5,23 untuk loin tuna segar, 6,10 untuk loin tuna beku dan sebesar 6,24 untuk loin tuna beku yang diberi gas CO. Nilai organoleptic 7,55 untuk loin tuna segar ( diantara menarik dan sangat menarik), 7,35 loin tuna beku (menarik) dan 7,75 loin tuna beku yang diberi gas CO (sangat menarik). TPC yang diinkubasi pada suhu 37OC selama 24 jam adalah 11,75 x 103 CFU/g untuk loin tuna segar, 1,66 x 103 CFU/g untuk loin tuna beku dan 1,54 x 103 CFU/g untuk loin tuna beku yang diberi gas CO sebesar. TPC yang diinkubasi pada suhu 37OC selama 48 jam 12,13 x 103 CFU/g untuk loin tuna segar, 1,73 x 103 CFU/g untuk loin tuna beku dan 1,99 x 103 CFU/g untuk loin tuna beku yang diberi gas CO.
Organoleptic quality and TPC of smoked skipjack tuna (Katsuwonus pelamis, L) in Jayapura, Papua Jeujanan, Samuel; Ijong, Frans G.; Onibala, Hens; Mentang, Feny
AQUATIC SCIENCE & MANAGEMENT Vol 3, No 1 (2015): April
Publisher : Graduate Program of Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jasm.3.1.2015.12435

Abstract

Title (Bahasa Indonesia): Mutu organoleptik dan TPC ikan cakalang [Katsuwonus pelamis, L] asap di Kota Jayapura, Papua. This study was aimed at knowing the smoked skipjack tuna (Katsuwonus pelamis, L) marketed in JayapuraMunicipality. Sampling sites were Youtefa market and Hamadi market. The organoleptic paramters observed were appearance,smell, taste, texture, and Total Plate Count (TPC). The TPC analysis used a quantitative dispersion method. Results showed that different smoking duration and temperature, and the use of poor-quality used wood caused differences in organoleptic value. The highest organoleptic value was smell, (6.8) from Youtefa marketand the lowest was appearance (6) from Hamadi market). The TPC analysis revealed that the highest TPC was the samples from Youtefa market in February and March (4.1 x 105 and 3 x 105) followed by those from Hamadi market in February (4.8 x 105). The lowest TPC was recorded in April (3.7 x 103) in samples from Youtefa market and Hamadi market in March and April (4.7 x 104and 7.8 x 104). High contamination occurred at each processing phase to marketing. Penelitian ini bertujuan untuk melakukan kajian mutu ikan cakalang (Katsuwonus pelamis, L) asap yang dipasarkan di Kota Jayapura. Lokasi pengambilan sampel adalah Pasar Youtefa dan Pasar Hamadi. Mutu organoleptik yang diamati adalah kenampakan, bau, rasa, tekstur, dan mutu Total Plate Count (TPC). Analisis TPC menggunakan metode sebar yang bersifat kuantitatif. Hasil penelitian menunjukkan bahwa perbedaan lama waktu pengasapan, suhu, dan penggunaan kayu bekas yang kurang baik menyebabkan perbedaan nilai organoleptik. Nilai organoleptik tertinggi adalah bau dengan nilai 6,8 (Pasar Youtefa) dan terendah adalah kenampakan dengan nilai 6 (Pasar Hamadi). Hasil analisis TPC menunjukkan bahwa jumlah nilai TPC tertinggi adalah  sampel dari Pasar Youtefa pada bulan Februari dan Maret, (4,1x105 dan 3x105)  diikuti Pasar Hamadi pada bulan Februari (4,8x105). Kemudian perolehan nilai TPC terendah pada bulan April (3,7x103) di  Pasar Youtefa dan Pasar Hamadi bulan Maret dan April (4,7x104 dan 7,8x104). Tingginya kontaminasi terjadi pada setiap tahapan pengolahan sampai pada pemasaran.
Characteristics of Aeromonas hydrophila isolated from tilapia (Oreochromis niloticus) Arwin, M.; Ijong, Frans G.; Tumbol, Reiny
AQUATIC SCIENCE & MANAGEMENT Vol 4, No 2 (2016): Oktober
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jasm.4.2.2016.14450

Abstract

Title (Bahasa Indonesia): Karakteristik Aeromonas hydrophila yang di isolasi dari ikan nila (Oreochromis niloticus) Information related to bacteria Aeromonas hydrophila that infects almost all freshwater fish and brackish water fish with low salinity that causes significant losses to fish farmers is highly needed. Thus this study aimed to characterize some isolates of A. hydrophila from several farms. The method used in this research was the exploratory-description method. The isolates used in this study were from Denpasar, Luwuk and Manado. The isolates were then identified using a series of microbiological test which included test motility, gram test, haemolysis test and a series of biochemical tests. The results showed that haemolysis test of isolates of A. hydrophila in hemolysis from Manado was α type weheras Denpasar and Luwuk were β-type. Catalase test and oxidase test were positive all isolates. TSI test showed Acid-Alkaline for Manado and Luwuk isolates but Acid-acid for Denpasar isolates. Indol and MR test twere positive for Manado and Denpasar isolates, whereas Luwuk was negative. Vp, Citrate and Urea tests were negative for all siolates and OF test was fermentative. Gelatinase and DNase test were positive for all isolates. Test NaCl 4% for isolates Manado and Denpasar Positive, negative Luwuk. 6% NaCl third test negative isolates. The incubation temperature at 37% was positive for Manado isolates, Denpasar and Luwuk were negative.The motility test was positive for Manado and Denpasar isolates, whereas Luwuk isolate was negative. The gas glucose test was negative for Manado isolates, Denpasar and Luwuk isolates were positive. Sugars test on Glucose was positive for all isolates, lactose-negative, Sucrose was negative Manado but positive for Denpasar Luwuk; whereas in Inositol and Raffinosa tests, all isolates were negative and KCN test was positive for all. From the results of this study it can be concluded that A. hydrophila isolated from some areas have slightly different characteristics from one another. Informasi yang berhubungan dengan bakteri Aeromonas hydrophila yang menyerang hampir semua ikan air tawar dan ikan yang dipelihara di tambak dengan salinitas rendah dan menyebabkan kerugian yang cukup berarti bagi pembudidaya ikan sangat dibutuhkan. Untuk itu tujuan dari penelitian ini adalah untuk mengikarakterisasi beberapa isolat A. hydrophila yang berasal dari beberapa lokasi budidaya. Metode yang digunakan dalam penelitian ini adalah metoda eksploratif-deskripsi. Isolat yang digunakan berasal dari Denpasar, Luwuk dan Manado. Isolat yang ada selanjutnya diidentifikasi dengan menggunakan serangkian test mikrobiologi yang meliputi test motilitas, uji gram, uji hemolisis dan serangkaian uji biokimia. Hasil menunjukkan bahwa isolat A. hydrophila pada uji hemolisis bertipe α (Manado), bertipe β (Denpasar, Luwuk), Uji Katalase dan oksidase ketiga isolat positif, Uji TSIA untuk Manado dan Luwuk Asam-Alkali tetapi untuk Denpasar Asam-Asam. Uji Indol dan MR Untuk Manado dan Denpasar Positif sedangkan Luwuk negatif. Uji Vp, Citrat dan Urea Ketiga isolat negatif; dan Uji OF ketiganya Fermentatif. Uji Gelatinase dan DNase ketiganya positif. Uji NaCl 4% untuk isolat Manado dan Denpasar Positif, Luwuk negatif. Uji NaCl 6% ketiga isolat negatif. Suhu inkubasi pada 37% Manado positif, Denpasar dan Luwuk negatif. Untuk Uji Motilitas, isolat Manado dan Denpasar positif, sedangkan isolat Luwuk negatif. Uji Gas glukosa, isolat Manado negatif, isolat Denpasar dan Luwuk positif. Uji gula-gula pada Glukosa ketiganya positif, laktosa Negatif, pada Sukrosa Manado negatif Denpasar dan Luwuk positif, sedangkan pada Inositol dan Raffinosa ketiganya negatif dan Uji KCN ketiganya positif. Dari hasil penelitian ini disimpulkan bawah Isolat A. hydrophila yang diisolasi dari beberapa lokasi ini memiliki karakteristik yang sedikit berbeda satu dengan yang lainnya.
Co-Authors Agnes T. Watung, Agnes T. Arwin, M. Christine Mamuaja Dantje T. Sembel Feny Mentang Hasna Nurul Ain Hongi, Hasna Nurul Ain Hens Onibala I Ketut Suwetja Korah, Herny Reiny Tumbol Samuel Jeujanan, Samuel Selfia M. Nara