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All Journal Biopendix: Jurnal Biologi, Pendidikan dan Terapan Pattimura Proceeding : Conference of Science and Technology Balobe: Jurnal Pengabdian Masyarakat
Meigy Nelce Mailoa
Universitas Pattimura
Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Economics, Econometrics & Finance Education Energy Engineering Environmental Science Materials Science & Nanotechnology Mathematics Physics Social Sciences Other

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METODE APLIKASI SERBUK BIJI ATUNG (Parinarium glaberimum, HASSK) TERHADAP NILAI KADAR AIR IKAN LALOSI (Casio sp.) ASIN KERING Jilian Risky Huwae; Trijunianto Moniharapon; Meigy Nelce Mailoa
Pattimura Proceeding 2020: PROSIDING SEMINAR NASIONAL KELAUTAN DAN PERIKANAN 2019
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/PattimuraSci.2020.SNPK19.196-203

Abstract

Mendukung terwujudnya lumbung ikan nasional di Maluku,maka perlu peningkatan mutu poduk olahan perikanan tradisonal. Salah satu produk perikanan tradsional yang digemari masyarakat maluku yaitu ikan asin. Pemerintah Indonesia telah menetapkan ikan asin sebagai salah satu dari sembilan bahan pokok masyarakat. Kadar air produk olahan perikanan yang rendah dapat mengakibatkan perkembangan mikroorganisme dan kegiatan enzim penyebab pembusukan akan terhambat, sehingga waktu simpan akan lebih lama. Penelitian ini bertujuan untuk mengetahui metode aplikasi serbuk biji atung yang dihubungkan dengan nilai kadar air produk. Metode penelitian yang digunakan yaitu metode eksperimen dan studi literatur. Hasil penelitian menunjukkan bahwa metode aplikasi serbuk atung dalam pembuatan produk ikan asin berpengaruh terhadap nilai kadar air. Semprotan dengan larutan serbuk atung 15% sebanyak 2 kali pada proses penjemuran ikan lalosi menghasilkan nilai kadar sebesar 27, 27% ; perendaman bertingkat ikan lalosi dengan kombinasi sebuk atung 10% dan garam 10% menghasilkan nilai kadar air sebesar 28,35% ; pelumuran serbuk atung 5% dan garam 5% menghasilkan kadar air sebesar 29,30 %. Berdasarkan SNI 8273:2016 untuk kadar air produk ikan asin yang diberi perlakukan serbuk biji atung tenyata memiliki mutu yang baik
PENGARUH JENIS KEMASAN DAN LAMA PENYIMPANAN TERHADAP MUTU KIMIA IKAN TONGKOL (Auxis sp.) KERING “ATUNG” (Parinarium glaberimum, HASSK) Patricia Widayanti Renwarin; Trijunianto Moniharapon; Meigy Nelce Mailoa; Fredy Pattipeilohy
Pattimura Proceeding 2020: PROSIDING SEMINAR NASIONAL KELAUTAN DAN PERIKANAN 2019
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/PattimuraSci.2020.SNPK19.221-230

Abstract

Pengemasan dan penyimpanan yang baik akan menjamin mutu dari suatu produk olahan. penelitian ini dilakukan untuk mengetahui pengaruh jenis kemasan dan lama penyimpanan terhadap mutu kimia ikan tongkol kering dengan penambahan pengawet alami atung (parinarium glaberimum, hassk). parameter uji kimia meliputi : kadar air, kadar protein dan tingkat ketengikan. data dianalisa menggunakan rancangan acak lengkap (ral) dengan dua kali ulangan dan dilanjutkan dengan uji beda nyata terkecil (bnt). hasil menunjukan bahwa kualitas ikan tongkol kering atung secara kimia selama penyimpanan 3 bulan masih memenuhi sni 8273 : 2016.
UJI KUALITATIF KEBERADAAN KAPANG PADA IKAN “KOMU” (Auxis rochei) ASIN KERING “ATUNG” (Parinarium glaberimum, HASSK) Sulfanny Tuharea; Meigy Nelce Mailoa; Trijunianto Moniharapon; Fredy Pattipeilohy; Patricia Widayanti Renwarin
Pattimura Proceeding 2020: PROSIDING SEMINAR NASIONAL KELAUTAN DAN PERIKANAN 2019
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/PattimuraSci.2020.SNPK19.231-236

Abstract

Produk olahan ikan asin sekarang ini bertujuan untuk meningkatkan masa simpan dan belum mempertimbangkan karakteristik mutu mikrobiologis seperti keberadaan kapang pencemar dan perusak produk, sehingga produk akhir dari produksi ikan asin masih sangat beragam. Penggunaan pengawet kimia yang banyak menimbulkan efek samping dan merugikan konsumen telah mendorong industri pangan untuk mencari alternatif lain. Atung telah terbukti sebagai pengawet pangan alami. Penelitian ini bertujuan untuk mendeteksi keberadaan kapang secara kualititatif pada ikan komu asin yang diaplikasi dengan serbuk biji atung selama penyimpanan pada suhu kamar. Berdasarkan uji organoleptik kapang secara visual pada ikan komu asin kering dengan konsentrasi garam 25% dan atung 0% ternyata hanya dapat disimpan pada suhu kamar paling lambat 1 bulan karena tidak berjamur, sedangkan ikan komu asin dengan konsentrasi atung 10% dan garam 5% yang disimpan selama 2 bulan pada suhu kamar masih aman untuk dikonsumsi karena tidak ditemukan jamur. Berdasarkan SNI 8273:2016 uji kapang pada produk ikan komu asin yang diberi perlakuan serbuk biji atung masih memenuhi syarat mutu organoleptik ikan asin kering
DETEKSI FORMALIN PADA IKAN TERI (Stolephorus sp.) ASIN KERING YANG DIJUAL DI PASAR TRADISIONAL KOTA AMBON Sherly Lewerissa; Jusuf Leiwakabessy; Esterlina Nanlohy; Meigy Nelce Mailoa
BIOPENDIX: Jurnal Biologi, Pendidikan dan Terapan Vol 9 No 2 (2023): Biopendix: Jurnal Biologi, Pendidikan & Terapan
Publisher : Program Studi Pendidikan Biologi FKIP Unpatti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biopendixvol9issue2page237-241

Abstract

Background: A traditional processed product that is popular and very popular in Indonesia, namely salted fish, but public knowledge about salted fish that is safe and good for consumption is still lacking. This is proven by the fact that there are still many salted fish containing formaldehyde circulating and being consumed by the public. Many manufacturers or sellers add chemical additives or preservatives to get around this situation, one of which is formaldehyde. Based on the data, there is still a lot of use of dangerous food additives (formalin) in salted fish in several traditional and modern markets in cities in Indonesia. This happens due to the lack of knowledge of producers and sellers regarding food safety in the manufacturing process. For this reason, it is necessary to conduct research to detect formaldehyde in dried salted anchovies in Ambon. Methods : This research was conducted in June 2022 with the sampling location at the Ambon City Traditional Market and sample analysis was carried out at the Fisheries Product Technology laboratory, FPIK Unpatti. The explorative method used to reveal reality is in accordance with the facts on the ground Results: Qualitative formalin testing found 2 samples of salted anchovies sold in a traditional market in Ambon City were detected positive for containing formalin and 8 samples of salted anchovies were negative (no formalin detected). Conclusion: salted anchovies that are detected positive for containing formalin are declared not to meet the health requirements set by PERMENKES RI No. 1168/Menkes/Per/X/1999 so it is not safe for consumption
KOMPONEN SENYAWA BIOAKTIF EKSTRAK BINTANG LAUT Protoreaster nodosus Dan Linckia laevigata DENGAN METODE MASERASI Meigy Nelce Mailoa; Jusuf Leiwakabessy; Arini Padma Widya Chakti
BIOPENDIX: Jurnal Biologi, Pendidikan dan Terapan Vol 10 No 1 (2023): Biopendix: Jurnal Biologi, Pendidikan & Terapan
Publisher : Program Studi Pendidikan Biologi FKIP Unpatti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biopendixvol10issue1page58-63

Abstract

Background : One type of species from the class Asteroidea phylum Echinodermata, namely sea stars. Approximately 6000 species from the Phylum Echinodermata and all live in the sea. The use of starfish by the community is still very limited, where it is only used as a food source, even though starfish can also be used as a source of bioactive compounds that are more economically valuable so that they can be used for development in the food and health sectors. This study aims to determine the content of bioactive compounds from the extracts of sea stars Protoreaster nodosus and Linckia laevigata. Methods: Samples were obtained from Waisarisa waters on Seram Island, analysis was carried out at the Biochemistry Laboratory, Department of Chemistry, Faculty of Mathematics and Natural Sciences, University of Pattimura. The parameters tested in this study were phytochemical tests which included flavanoid tests, saponin tests, steroid tests, tannin tests and phenolic tests. The extraction technique was carried out by maceration with ethanol solvent. Results: The results of the phytochemical test of the starfish extract Protoreaster nodosus which had positive results in the phytochemical test were tannins, phenolics and saponins. While the test results on the Linckia laevigata starfish extract which had positive results found bioactive flavonoids and saponins. Conclusion: The results of the phytochemical screening test of Protoreaster nodosus star extract have 3 bioactive components namely flavonoids, tannins, phenolics and saponins.
IBM PEMBERDAYAAN KAUM PEREMPUAN MELALUI INOVASI PENGOLAHAN MIE RUMPUT LAUT Meigy Nelce Mailoa; Febe F Gaspersz; Beni Setha
BALOBE: Jurnal Pengabdian Masyarakat Vol 1 No 1 (2022): BALOBE: Jurnal Pengabdian Masyarakat
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/balobe.1.1.9-15

Abstract

Wael and Kotania villages are one of the centers for seaweed production in the Kotania Bay waters in the West Seram Regency. Most of the women in Wael and Kotania hamlets, especially mothers, do not have permanent jobs other than taking care of the household. In addition, there is a lack of knowledge in seaweed processing technology. To empower women in the hamlets of Wael and Kotania, it is necessary to create productive activities by utilizing the potential of the village, both the potential of human resources and natural resources. The solution offered to women in the hamlets of Wael and Kotania through this IbM activity is the establishment of a business through the innovation of processing Eucheuma cottonii seaweed into noodles. Activity Objectives 1) Improving women's knowledge and skills about seaweed noodle processing technology. 2) Improving women's knowledge and skills about financial management and marketing strategies for seaweed noodle products. 3) Creating alternative livelihoods for women in coastal areas. Benefits of Activities 1) Empowering women in an effort to increase family income. 2) Realizing the tridharma of higher education through community service. 3) Build a seaweed noodle processing industry in rural areas on a home industrial scale. The addition of seaweed in the manufacture of noodles is expected to increase the consumption of more varied nutrition for the wider community and fulfill nutritional needs, especially micronutrients, one of which is iodine. Processing of seaweed into processed food products by women is expected to increase family income
PEMBERDAYAAN EKONOMI MASYARAKAT MELALUI PEMANFAATAN TERIPANG DAN PRODUK OLAHANNYA DI NEGERI LEAHARI KOTA AMBON Jusuf Leiwakabessy; Raja Bonan Dolok Sormin; Max Robinson Wenno; Meigy Nelce Mailoa; Sherly Lewerissa
BALOBE: Jurnal Pengabdian Masyarakat Vol 1 No 2 (2022): BALOBE: Jurnal Pengabdian Masyarakat
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/balobe.1.2.53-58

Abstract

The aims of this service were to increase the knowledge and skills of participants on the potential and processed sea cucumber products that can increase the economic value of sea cucumbers as well as a source of information, technology and skills that will be used by the community to support the family economy in the State of Leahari, Ambon City. The target of this activity is the community in the Leahari village, Ambon City. The method used is counseling in the form of material delivery and discussion. Increased knowledge of participants by conducting pretest and post-test. Based on the results obtained, it showed that there was an increase in the participants towards the material presented, there was a change in attitude where participants were very interested in utilizing the potential of sea cucumber resources in the Leahari village, Ambon city, to be used as processed products as new opportunities in order to improve the family economy
Co-Authors Arini Padma Widya Chakti Beni Setha Esterlina Nanlohy Febe F Gaspersz Fredy Pattipeilohy Jilian Risky Huwae Jusuf Leiwakabessy Max Robinson Wenno Patricia Widayanti Renwarin Raja Bonan Dolok Sormin Sherly Lewerissa Sulfanny Tuharea Trijunianto Moniharapon