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All Journal JMM (Jurnal Masyarakat Mandiri) PELAGICUS: Jurnal IPTEK Terapan Perikanan dan Kelautan Frontiers Jurnal Bluefin Fisheries

Hetty Magrittha Pauline Ondang

Politeknik Kelautan Dan Perikanan Bitung

Author-ID : 5594561

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Energy Engineering Environmental Science Materials Science & Nanotechnology Mechanical Engineering Other

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PENGARUH LAMA WAKTU PENGASAPAN DAN WAKTU PENYIMPANAN TERHADAP KANDUNGAN GIZI IKAN TANDIPAN (DUSSUMIERIA SP) Ndahawali, Daniel H; Ondang, Hetty M P; Tumanduk, Nova; Ticoalu, Fidel; Rakhmayeni, Dyah Ayu
FRONTIERS: JURNAL SAINS DAN TEKNOLOGI Vol 1, No 3 (2018): DESEMBER 2018
Publisher : Universitas Negeri Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (790.842 KB)

Pemanfaatan sumberdaya ikan di Indonesia khususnya ikan hasil tangkapan laut baik secara tradisional, semi tradisional, dan modern sudah berkembang dengan baik. Pengolahan ikan tradisional dengan metode pengasapan atau pengeringan cukup berkembang di Indonesia, khususnya di daerah provinsi Sulawesi Utara. Salah satu produk ikan asap kering yang cukup terkenal di Sulawesi Utara khususnya di Kabupaten Minahasa Selatan yakni ikan tandipang. Tujuan dari penelitian ini adalah mengukur kandungan gizi ikan tandipang dan mengukur lama masa simpan ikan tandipang. Mutu adalah gabungan dari sejumlah atribut yang dimiliki oleh bahan atau produk pangan yang dapat dinilai secara organoleptik. Nilai organoleptik ikan asap menurut SNI No. 01-2725-1992 adalah > 7 dengan kriteria kenampakan menarik dan bersih, bau asap cukup tanpa ada tambahan mengganggu, rasa enak, konsistensi padat, kompak serta kering antar jaringan (Nastiti, 2006). Metode penelitian yang digunakan adalah Rancangan Acak Kelompok dengan variabel lama waktu pengasapan sebagai perlakuan dan lama waktu penyimpanan pada ikan tandipang. Berdasarkan hasil uji laboratorium kadar protein tertinggi (53,15) terdapat pada perlakuan K1K2 (pengasapan dengan kayu kelapa dengan lama 30 menit dan disimpan selama 20 hari). Kadar protein terendah (44,24) terdapat pada perlakuan A1B3 (pengasapan dengan sabut kelapa dengan lama 30 menit dan disimpan selama 30 hari), kadar air tertinggi (20,2) terdapat pada perlakuan A1B2 (pengasapan dengan sabut kelapa selama 30 menit dan disimpan selama 20 hari) dan kadar air terendah (15,85) terdapat pada perlakuan A1B1 (pengasapan dengan sabut kelapa selama 30 menit dan disimpan selama 10 hari), kandungan lemak tertinggi (10,21) terdapat pada perlakuan A1B3 (pengasapan dengan sabut kelapa selama 30 menit dan disimpan selama 30 hari) dan kadar lemak terendah (4,44) terdapat pada perlakuan A4B3 (pengasapan dengan sabut kelapa selama 2 jam dan disimpan selama 30 hari), kandungan karbohidrat tertinggi (15,99) terdapat pada perlakuan A2B1 (pengasapan dengan sabut kelapa selama 45 menit dan disimpan selama 10 hari) dan kadar karbohidrat terendah (9,39) terdapat pada perlakuan K1K2 (pengasapan dengan kayu kelapa selama 30 menit dan disimpan selama 20 hari), dan kadar abu tertinggi (13,45) terdapat pada perlakuan A4B1 ( pengasapan dengan sabut kelapa selama 2 jam dan disimpan selama 10 hari) dan kadar abu terendah (10,56) pada perlakuan A3B3 (pengasapan dengan sabut kelapa selama 60 menit dan disimpan selama 30 hari).Kata kunci: ikan tandipang, pengasapan

STRATEGI PEMASARAN PRODUK IKAN CAKALANG ASAP (STUDI KASUS: UKM FROZEN SEAS) Meilya Suzan Triyastuti; Daniel H. Ndahawali; Hetty M. P. Ondang
PELAGICUS Volume 2 Nomor 2 Tahun 2021
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v2i2.9727

ABSTRAKPenelitian ini bertujuan untuk merumuskan strategi pemasaran ikan cakalang asap di UKM Frozen Seas dengan mengidentifikasi faktor internal maupun eksternal di UKM Frozen Seas. Penelitian dilakukan di UKM Frozen seas, Bitung dengan menganalisis faktor internal dan eksternal yang berdampak pada strategi pemasaran ikan cakalang asap. Hasil penelitian menunjukkan bahwa strategi pemasaran yang diperlukan diantaranya kerjasama dengan perusahaan untuk mendapatkan bahan baku dan produk yang berkualitas; diferensiasi pengemasan yg ramah lingkungan, rasa dan harga yg murah; penerapan teknologi pengasapan yang efektif dan efisien terhadap peningkatan kandungan nutrisi ikan; informasi kandungan gizi pada kemasan, menambah pasar dengan kerjasama dengan pihak terkait. ABSTRACTFrozen seas SMEs need the right marketing strategy so that smoked skipjack products can compete in the digital era. This study aims to formulate a marketing strategy for smoked skipjack tuna in Frozen seas UKM by identifying internal and external factors in Frozen seas UKM. The research method used in this research is the descriptive method. The research data were obtained by conducting observations, documentation, and interviews. The research was conducted at UKM Frozen Seas by analyzing internal and external factors that had an impact on the marketing strategy of smoked skipjack tuna. The results show that there is a need for a marketing strategy to optimize product sales and increase profits. Therefore, it is necessary to have a marketing strategy in the SME Frozen Seas which is needed including cooperation with companies to obtain quality raw materials and products; differentiation of environmentally friendly packaging, taste and low price; application of effective and efficient smoking technology to increase the nutritional content of fish; information on nutritional content on the packaging, adding to the market in collaboration with related parties.

Analisis Kandungan Logam Berat Ikan Pelagis Kecil R. kanagurta, Decapterus sp dan S. crumenophthalmus Yang Tertangkap di Perairan Sekitar Bitung Hetty M.P Ondang; Fidel J. Ticoalu; Rudi Saranga
JURNAL BLUEFIN FISHERIES Vol 1, No 2 (2019)
Publisher : Politeknik Kelautan dan Perikanan Bitung

Technological developments have encouraged the growth of various industries, which on the onehand can increase economic growth, but on the other hand, it can also cause environmentaldamage as a result of negative impacts resulting from waste generated. The coastal and marinewaters of Bitung City are industrial dense areas which are spread from the northern to thesouthern region. Besides that there were activitied which adding to the increasingly denseactivities in the coastal waters of Bitung City like the ferry port, cargo and container ports, andpassenger port. The research aims to analyze the level of pollution of mercury heavy metals(Hg), lead (Pb), and cadmium (Cd) in several types of fish consumption from Bitung waters; toget the dominant type of heavy metal exposed to fish meat; and determine the level of heavymetal contamination in the waters around Bitung based on bio-indicators.The results ofresearch showed that all fish samples were contaminated by heavy metals and each location forsampling levels of metal contamination based on bio-indicators was different, where the watersof Kampung Pisang have a higher level of metal contamination.

PENDUGAAN UMUR SIMPAN IKAN TANDIPANG (DUSSUMEIRIA ACUTTA) ASAP CAIR DI KOTA BITUNG Nova M. Tumanduk; Hetty Ondang; Itje Wewengkang; Fidel Ticoalu; Dyah Ayu Rakhmayeni; Fernando Wowiling
JURNAL BLUEFIN FISHERIES Vol 3, No 1 (2021)
Publisher : Politeknik Kelautan dan Perikanan Bitung

The purpose of this research is to determine the best liquid smoked tandipang fish product and determine the best storage capacity of liquid smoked tandipang fish. Smoking is a combination of drying techniques and the addition of chemical compounds from wood burning to maintain fish durability. Liquid smoking uses liquid smoke as a smoking medium (Utomo et al, 2012). The use of liquid smoke is to provide a specific color effect, taste, and smoky flavor. The method used in this research is experimental by conducting experiments to see a result. The experimental design used was a randomized block design (RBD) using ANOVA. The materials used are tandipang fish, liquid smoke, chemicals for quality testing and the tools used are gas ovens, drying cabinets, laboratory equipment, containers for placing tandipang fish (para-para). Liquid smoke used is liquid smoke produced by CV. Wulung Prima. Based on the research results, it can be concluded that: 1) The best liquid smoke tandipang fish product is produced by immersing liquid smoke with a concentration of 3% for 45 minutes. 2) Shelf life of the best liquid smoked tandipang fish at room temperature based on the peroxide number, namely 7.2 months.Keywords: Best treatment, liquid smoke, shelflifes, smoking, tandipang fish.

PEMBERIAN ASAP CAIR DARI JERAMI PADI DALAM PENGOLAHAN CAKALANG (Katsuwonus pelamis) PRESTO ASAP Fidel Ticoalu; Hetty Ondang; Nova Tumanduk; Dolfie Dj Kaligis; Palehel Mulalinda; Fernando Wowiling
JURNAL BLUEFIN FISHERIES Vol 1, No 1 (2019)
Publisher : Politeknik Kelautan dan Perikanan Bitung

This rice straw waste contains high levels of hemicellulose, cellulsoa and lignin. Cellulose content is high enough so that the rice waste has the potential as a base for making liquid smoke. One of the uses of liquid smoke is in fish products. The treatment that will be carried out in this study is based on the way the liquid smoke concentration is given to the product, the duration of cooking pressure and the method of liquid smoke. The treatment is: Liquid Smoke Concentration (A), A1: 0.8%, A2: 1.2%, Duration of Presto (B), B1: 60 Minutes, B2: 90 Minutes, B3: 120 Minutes, Method of Giving Liquid Smoke (C), C1: Soaked in Liquid Smoke for 5 minutes then dippedo and then dried at 150 ° C for 30 minutes, C2: Dipresto then soaked in Liquid Smoke for 5 minutes then dried at 150 ° C for 30 minutes, C3: Dipresto in Smoke The liquid is then dried at 150 ° C for 30 minutes. Based on the results of the research obtained, it can be concluded that: Rice Straw can be used as a material for making liquid smoke, Cakalang fish dipresto with liquid smoke using rice straw as the main raw material for skipjack tuna for all treatments, has good quality. Variations in testing of variations in treatment combinations, showed varying differences in each combination of treatments and there was no fixed combination of treatments to describe one test. Hedonic testing, the treatment that shows good results is at a concentration of 1.2%, presto time 90 minutes using either dipresto method or soaked first. In testing the trio duo, the treatment that showed good results was at a concentration of 0.8%, presto time 60 and 90 minutes was also good with the method of either dipresto first or soaked first.

KAJIAN MORFOMETRI DAN MOLEKULER IKAN SELAR MATA BESAR DAN SELAR MATA KECIL YANG DI DARATKAN DI PELABUHAN PERIKANAN SAMUDERA BITUNG Rudi Saranga; Heru Santoso; Nova Tumanduk; Hetty Ondang; Jul Manohas
JURNAL BLUEFIN FISHERIES Vol 1, No 1 (2019)
Publisher : Politeknik Kelautan dan Perikanan Bitung

Abstract–Bigeye scad resources which landed at Bitung Oceanic Fishing Port is one of important fish capture in Bitung because its have economic value and second ratings after scad mackerel in product volume. Bigeye scad fish capture was often mixed with another species in fisherman fish capture, so it making difficult to distinguish clearly.The objective of this research are : 1) to indentification bigeye scad in morfology, 2) to analyzemolecular bigeye scad, (3) to evidence the bigeye scad are the same species or not.Sample for the study were collectedfish landing site at Bitung Ocean Fishing Port from December 2015 to March 2016. The methodology of the research is survey research. For data analysis using truss morfometrics, principal component analysis (PCA) and mtDNA region COI. The result of this research indicated that based on the analysis of morphometric characters and PCA, bigeye scad and smalleye scad have differences in morphology, but result of mt DNA-COI analysis indicated those species are the same as Selar crumenophthalmus with similarity value 99,67%. Keywords: bigeye scad, morfometric, mtDNA-COI

Chemical and Organoleptic Characteristics of Squid Ink Flavoring with Oven Method Hetty Magrittha Pauline Ondang; Nova Magdalena Tumanduk; Meilya Suzan Triyastuti; Dyah Ayu Rakhmayeni; Dolfie Djefrie Kaligis; Fernando Wowiling
JURNAL BLUEFIN FISHERIES Vol 4, No 1 (2022)
Publisher : Politeknik Kelautan dan Perikanan Bitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jbf.v4i1.119

Squid is a fishery commodity that has high nutritional content. Squid ink is squid waste that has not been used optimally. The purpose of this study was to determine the chemical and organoleptic characteristics of squid ink flavoring using oven drying method. The ingredients used are squid ink and other complementary spices. The results showed that the organoleptic characteristics of the squid ink flavoring using the oven drying method had a value of appearance of 7.37 (preferred), smell of 7.12 (preferred), taste of 7.07 (preferred) and texture of 6.06 (somewhat preferred). The squid ink flavoring with the drying method was preferred by the panelists. In addition, the nutritional content of squid ink flavoring using the oven drying method is 23.15% water content and 33.53% protein content.

DIVERSIFIKASI OLAHAN PRODUK PERIKANAN “DIMSUM TUNA” BAGI IBU PEMBINAAN KESEJAHTERAAN KELUARGA Meilya Suzan Triyastuti; Daniel H. Ndahawali; Hetty M. P. Ondang; Novie Wijaya
JMM (Jurnal Masyarakat Mandiri) Vol 7, No 5 (2023): Oktober
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v7i5.17138

Abstrak: Ikan tuna merupakan komoditas perikanan tangkap di Indonesia yang mempunyai kandungan protein yang tinggi. Penanganan dan pengolahan yang tepat dengan menerapkan sanitasi dan hygiene dapat mencegah kemunduran produk perikanan. Angka Konsumsi Ikan di Karanganyar yang rendah, belum mengetahui penanganan ikan air laut yang baik dan benar, pengolahan ikan yang yang belum variative, maka tujuan dari pengabdian masyarakat yaitu peningkatan pengetahuan dan ketrampilan ibu PKK Dukuhrejo terkait diversifikasi produk perikanan, penanganan ikan air laut, sanitasi dan hygiene dan K3. Berdasarkan hal tersebut maka metode yang diterapkan pada kegiatan ini diantaranya melakukan survey lapangan dan wawancara secara langsung dengan mitra, penyuluhan penerapan sanitasi dan hygiene pengolahan produk perikanan, penyuluhan Keselamatan dan Kesehatan Kerja pada proses pengolahan produk perikanan, pelatihan diversifikasi olahan produk dimsum tuna kepada ibu Pemberdayaan dan Kesejahteraan Keluarga, monitoring dan evaluasi pengabdian masyarakat. Hasil evaluasi setelah kegiatan pengabdian Masyarakat ini adalah peningkatan pengetahuan dan ketrampilan Masyarakat dalam penanganan ikan laut hingga diversifikasi olahan produk ikan tuna dengan menerapkan sanitasi dan hyigiene serta K3 dalam pengolahan produk perikanan.Abstract: Tuna fish is a capture fishery commodity in Indonesia that has a high protein content. Proper handling and processing by applying sanitation and hygiene can prevent the deterioration of fishery products. The low fish consumption rate in Karanganyar, not knowing the good and correct handling of seawater fish, processing fish that is not yet varied, so the purpose of community service is to increase the knowledge and skills of PKK Dukuhrejo women regarding diversification of fishery products, handling seawater fish, sanitation and hygiene and K3. Based on this, the methods applied in this activity include conducting field surveys and interviews directly with partners, counseling on the application of fishery product processing sanitation and hygiene, counseling on Occupational Safety and Health in the fishery product processing process, training on diversification of processed tuna dim sum products to mothers of Family Empowerment and Welfare, monitoring and evaluation of community service. The evaluation results after this community service activity are an increase in community knowledge and skills in handling sea fish to diversify processed tuna fish products by applying sanitation and hygiene and K3 in processing fishery products.

Co-Authors Daniel H. Ndahawali Daniel H. Ndahawali Dolfie Dj Kaligis Dolfie Djefrie Kaligis Dyah Ayu Rakhmayeni Fernando Wowiling Fidel J. Ticoalu Fidel Ticoalu Heru Santoso Itje Wewengkang Manohas, Jul Meilya Suzan Triyastuti, Meilya Suzan Ndahawali, Daniel H Novie Wijaya Palehel Mulalinda Rakhmayeni, Dyah Ayu Rudi Saranga Ticoalu, Fidel Tumanduk, Nova

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