Article Per Year (5 Year)
p-Index From 2021 - 2026
0.562
P-Index
This Author published in this journals
All Journal JURNAL PERIKANAN TROPIS Indonesian Journal of Innovation Science and Knowledge
Maria Magdalena Nona Motu Tukan
Institut Keguruan dan Teknologi Larantuka
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
PENGARUH METODE PENGERINGAN TERHADAP KANDUNGAN GIZI IKAN LAYANG (Decapterus sp) Marianus Ada Lein; Maria Magdalena Nona Motu Tukan; Fitriah Khairul
JURNAL PERIKANAN TROPIS Vol 13, No 1 (2026)
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpt.v13i1.14962

Abstract

Scad fish (Decapterus sp) is a high-value pelagic fishery commodity in Indonesia, widely known for its abundance and high nutritional content. However, different drying methods can significantly affect its nutritional quality. This study aims to determine the effect of drying methods on the nutritional composition of Scad fish. The research employed a comparative study with two treatments: traditional sun-drying and oven-drying. The study was conducted in October 2024, with sample preparation carried out at the Larantuka Institute of Teacher Training and Technology, and nutritional analyses performed at the Feed Chemistry Laboratory of Nusa Cendana University, Kupang. The analyses were conducted using standard methods: gravimetric for moisture content, dry combustion for ash content, Soxhlet for fat content, Kjeldahl for protein content, and by-difference calculation for carbohydrate content. The results demonstrated that drying methods significantly affected moisture, ash, fat, protein, and carbohydrate content of the Scad fish. The oven-drying method yielded the best nutritional profile, with moisture content of 14.337%, ash content of 36.00%, fat content of 9.187%, protein content of 53.262%, and carbohydrate content of 1.551%.Keywords: Decapterus sp; gravimetri; kjeldahl; Oven; Soxhlet: Solar Thermal
IDENTIFIKASI KEANEKARAGAMAN JENIS GASTROPODA DI PANTAI WAITIU, KECAMATAN LEWOLEMA, KABUPATEN FLORES TIMUR Maria Magdalena Nona Motu Tukan; Maianus Ada Lein; Fitriah Khairul
JURNAL PERIKANAN TROPIS Vol 13, No 1 (2026)
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpt.v13i1.14957

Abstract

Gastropods are the largest class of Mollusk, and represent one of the important non-fish biological resources. These invertebrates exhibit a remarkable ability to adapt to a wide range of environmental conditions, such as extreme temperatures and salinity levels. Their abundance and diversity are influenced by several factors including environmental conditions, food availability, predation, and competition. This study aims to examine the species diversity of gastropods in the Waters of Waitiu, East Flores Regency. Environmental parameters measured included pH, temperature, and salinity. The study was conducted at one observation station in the intertidal zone. Three line transects were laid perpendicular to the coastline at 50 m intervals. Each transect consisted of three 1x1m2 sampling plots, resulting in a total of nine plots. Gastropod species were identified using gastropod diversity book. The results indicated that the abiotic parameters in Waitiu waters were favorable for gastropod life, with a pH of 7.2, temperature of 28°C, and salinity of 35 ‰. A total of 338 individuals from 14 families and 29 species were recorded, with Hebra Corticata being the most dominant species. The uneven distribution of individuals was influenced by environmental factors affecting the community structure, including dominance, and species diversity. The results of diversity measurements using the Shannon-Wiener index showed an H' value of 2.073, indicating moderate diversity.
Pengaruh Metode Pengeringan Terhadap Morfologi Struktur Mikro Dan Komposisi Unsur Tepung Ikan Lele (Clarias gariepinus) Menggunakan Analisis SEM-EDX Marselina Adelani Doren; Dati Nawastuti; Maria Magdalena Nona Motu Tukan
Indonesian Journal of Innovation Science and Knowledge Vol. 3 No. 3 (2026): IJISK 2026
Publisher : Fakultas Pendidikan Ilmu Keguruan, Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/ijisk.v3i3.301

Abstract

Ikan lele merupakan salah satu jenis ikan yang kaya akan protein (15-20%) dengan profil asam amino yang seimbang. Proses pengolahan terutama pengeringan dapat mengubah struktur protein dan agregasi protein, serta perubahan struktur mikro. Penelitian ini bertujuan untuk mengetahui pengaruh metode pengeringan, yaitu pengeringan matahari, oven suhu 50 ̊C dan oven suhu 100 ̊C terhadap morfologi struktur mikro dan komposisi unsur tepung ikan lele (Clarias gariepinus) menggunakan analisis SEM-EDS. Pengamatan struktur mikro protein dilakukan pada serbuk protein lele menggunakan Scanning Electron Microscopy (SEM) dengan perbesaran 1000x tegangan 10 kV, WD 12 mm, skala bar 10 μm, sedangkan analisis unsur pada tepung menggunakan Energy Dispersive X-ray Spectroscopy (EDS). Hasil penelitian menunjukan perbedaan karakteristik terhadap struktur mikro dan komposisi unsur tepung ikan lele, dimana pada hasil SEM terhadap struktur mikro protein menunjukkan bahwa pengeringan matahari menghasilkan struktur mikro yang berpori tinggi, kasar, dan berserat akibat proses denaturasi yang berlangsung lambat. Sementara itu, pengeringan oven pada suhu 50 °C menghasilkan struktur yang lebih halus, padat teratur, serta mengalami agregasi terukur dengan tingkat porositas sedang. Sebaliknya, pengeringan oven pada suhu 100 °C membentuk matriks yang sangat padat dengan porositas yang sangat rendah, namun memicu denaturasi berat yang ditandai oleh munculnya fragmen-fragmen protein pada permukaan. Unsur yang terdeteksi meliputi Karbon (C), Nitrogen (N), Oksigen (O), Natrium (Na), Magnesium (Mg), Fosfor (P), Belerang (S), Kalium (K), dan Kalsium (Ca) dengan komposisi unsur setiap tepung berbeda.
Co-Authors Dati Nawastuti Fitriah Khairul Maianus Ada Lein Marianus Ada Lein Marselina Adelani Doren