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All Journal Indonesian Journal of Business and Entrepreneurship (IJBE) Jurnal Hibualamo : Seri ilmu-ilmu Alam dan Kesehatan Unram Journal of Community Service (UJCS) ACROPORA: Jurnal Ilmu Kelautan dan Perikanan Papua
Amahorseja, Anggeline L.
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Law, Crime, Criminology & Criminal Justice Public Health Social Sciences

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PROFIL ASAM LEMAK IKAN TUNA (THUNNUS, SP.) ASAP SELAMA PERENDAMAN DENGAN ASAP CAIR WAA SAGU Amahorseja, Anggeline L.
Hibualamo : Seri Ilmu-Ilmu Alam dan Kesehatan Vol 2 No 2 (2018): September 2018
Publisher : LPPM Universitas Hein Namotemo

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Abstract

ABSTRAK Penelitian ini bertujuan untuk menentukan profil asam lemak dari Ikan Tuna (Thunnus, sp.) Asap dengan perendaman pada asap cair Waa Sagu. Hasil analisis profil asam lemak pada ikan tuna (Thunnus, sp.) asap dengan perendaman pada asap cair Waa Sagu, terdeteksi 27 puncak kromatogram Lauric acid (C12:0), Myristic acid (C14:0), Myristoleic acid (C14:1), Pentadecanoic acid (C15:0), Palmitic acid (C16:0), Palmitoleic acid (C16:1), Heptadecanoic acid (C17:0), Stearic acid (C18:0), Elaidic acid (C18:1n9t), Oleic acid (C18:1n9c), Linoleic acid (C18:2n6c), Arachidic acid (C20:0), ?- linolenic acid (C18:3n6), Cis- 11 ? Eicosenoic acid (C 20:1), Linolenic acid (C18:3n3), Heneicosanoic acid (C21:0), Cis-11,14-Eicosedienoic acid (C20:2), Behenic acid (C22:0), Cis-8, 11, 14- Eicosetrienoic acid (C20:3n6), Cis-11,14,17- Eicosetrienoic acid (C20:3n3), Arachidonic acid (C20:4n6), Tricosanoic acid (C23:0), Cis-13,16-Docosadienoic acid (C22:2), Lignoceric acid (C24:0), Cis-5,8,11,14,17-Eicosapentaenoic acid (C20:5n3), Nervonic acid (C24:1), Cis-4,7,10,13,16,19- Docosahexaenoic acid (C22:6n3). Komposisi total asam lemak pada Ikan Tuna (Thunnus, sp.) asap dengan perendaman asap cair Waa Sagu adalah sebesar 75,73%. Ikan Tuna (Thunnus, sp.) asap mengandung 11 asam lemak jenuh (SAFA) dan 17 asam lemak tak jenuh dengan pembagian sebagai berikut: Asam Lemak Tak Jenuh Tunggal (MUFA) sebanyak 7 jenis, Asam Lemak Tak Jenuh Jamak (PUFA) sebanyak 10 jenis. Komposisi asam lemak omega 3 EPA dan DHA pada Ikan Tuna (Thunnus, sp.) asap dengan perendaman pada asap cair Waa Sagu sebesar 5,28% dan 24,67%.   This study aims to determine the fatty acid profile of Tuna (Thunnus, sp.) smoke fish by soaking in the liquid smoke of sago?s waa. Result of fatty acid profile analysis on tuna (Thunnus, sp.) smoke fishby soaking in the liquid smoke of sago?s waa, detected 27 peak chromatogram Lauric acid (C12:0), Myristic acid (C14:0), Myristoleic acid (C14:1), Pentadecanoic acid (C15:0), Palmitic acid (C16:0), Palmitoleic acid (C16:1), Heptadecanoic acid (C17:0), Stearic acid (C18:0), Elaidic acid (C18:1n9t), Oleic acid (C18:1n9c), Linoleic acid (C18:2n6c), Arachidic acid (C20:0), ?- linolenic acid (C18:3n6), Cis- 11 ? Eicosenoic acid (C 20:1), Linolenic acid (C18:3n3), Heneicosanoic acid (C21:0), Cis-11,14-Eicosedienoic acid (C20:2), Behenic acid (C22:0), Cis-8, 11, 14- Eicosetrienoic acid (C20:3n6), Cis-11,14,17 - Eicosetrienoic acid (C20:3n3), Arachidonic acid (C20:4n6), Tricosanoic acid (C23:0), Cis-13,16-Docosadienoic acid (C22:2), Lignoceric acid (C24:0), Cis-5,8,11,14,17-Eicosapentaenoic acid (C20:5n3), Nervonic acid (C24:1), Cis-4,7,10,13,16,19- Docosahexaenoic acid (C22:6n3). Total composition of fatty acids in Tuna (Thunnus, sp.) smoke by soaking in the liquid smoke of  sago?s waa was 70.89%. Tuna (Thunnus, sp.) smoke fish contains 11 saturated fatty acids (SAFA) and 17 unsaturated fatty acids with the following divisions: Mono Unsaturated Fatty Acids (MUFAs) of 7 species, Poly Unsaturated Fatty Acids (PUFAs) type. The composition of omega 3 fatty acids EPA and DHA in Tuna (Thunnus, sp.) smoke fish by soaking in the liquid smoke of eucalyptusare 5,28% and 24,67%.
PROFIL ASAM LEMAK DAN ASAM AMINO IKAN TUNA (THUNNUS, SP.) ASAP DARI BEBERAPA JENIS ASAP CAIR Amahorseja, Anggeline L.; Noya, Erinn D.
Hibualamo : Seri Ilmu-Ilmu Alam dan Kesehatan Vol 3 No 2 (2019)
Publisher : LPPM Universitas Hein Namotemo

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Abstract

Penelitian ini bertujuan untuk menentukan profil asam lemak dan asam amino dari Ikan Tuna (Thunnus, sp.) asap dari perendaman pada asap cair waa sagu dan tempurung kelapa. Hasil analisis profil asam lemak pada Ikan Tuna (Thunnus, sp.) asap dengan perendaman pada asap waa sagu maupun tempurung kelapa, terdeteksi 28 puncak kromatogram (Lauric acid (C12:0), Myristic acid (C14:0), Pentadecanoic acid (C15:0), Palmitic acid (C16:0), Palmitoleic acid (C16:1), Heptadecanoic acid (C17:0), cis-10-Heptadecanoic acid (C17:1), Stearic acid (C18:0), Elaidic acid (C18:1n9t), Oleic acid (C18:1n9c), Linoleic acid (C18:2n6c), Arachidic acid (C20:0), ?- linolenic acid (C18:3n6), Cis-11-Eicosenoic acid (C20:1), Linolenic acid (C18:3n3), Heneicosanoic acid (C21:0), Cis-11,14-Eicosedienoic acid (C20:2), Behenic acid (C22:0), cis-8,11,14-Eicosatrienoic acid (C20:3n6), Erucic acid Methyl Ester (C22:1n9), Cis-11,14,17-Eicosetrienoic acid Methyl Ester (C20:3n3), Arachidonic acid (C20:4n6), Tricosanoic acid (C23:0), Cis-13,16-Docosadienoic acid (C22:2), Lignoceric acid (C24:0), Cis-5,8,11,14,17-Eicosapentaenoic acid (C20:5n3), Nervonic acid (C24:1), Cis-4,7,10,13,16,19-Docosahexaenoic acid (C22:6n3)). Komposisi total asam lemak pada Ikan Tuna (Thunnus, sp.) asap berkisar antara 48,81% - 55,04%. Hasil analisis profil asam amino pada Ikan Tuna (Thunnus, sp.) asap dengan perendaman asap cair waa sagu dan tempurung kelapa menunjukan bahwa ikan didalam ikan asap terkandung 15 jenis asam amino (Asam Glutamate, Asam Aspartate, Alanine, Glisin, Serin, Tirosin, Threonine, Metionin, Valin, Fenilalanin, I-Leusin, Leusin, Lisin, Histidin dan Arginin). Komposisi total asam amino pada Ikan Tuna (Thunnus, sp.) asap berkisar antara 36,67% - 45,72%.
STRATEGY FOR MICRO AND SMALL BUSINESSES DEVELOPMENT IN THE FISHERIES SECTOR IN NORTH HALMAHERA REGENCY, INDONESIA Hendriane Namotemo; Femsy Kour; Anita Dilly; Febrina Akerina; Anggeline Amahorseja
Indonesian Journal of Business and Entrepreneurship (IJBE) Vol. 7 No. 1 (2021): IJBE, Vol. 7 No. 1, January 2021
Publisher : School of Business, IPB University (SB-IPB)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17358/ijbe.7.1.73

Abstract

Micro and small enterprises (MSEs) play a vital role in the sustainability of regional economic development. The fisheries and agriculture sectors are the two leading sectors in North Halmahera Regency, contributing around 23% of the region's Gross Regional Domestic Product (GRDP). The purpose of this study is to identify external and internal factors that influence the development of fisheries MSEs and to formulate a strategy for developing MSEs in the fisheries sector. The data was collected using interviews with 30 respondents and focus group discussions. The analysis used external factor analysis (EFAS), internal factor analysis (IFAS), and SWOT analysis to formulate a strategy for developing MSEs' players. The results of the interviews show fisheries MSEs face challenges such as lack of infrastructure, limited capital, and limited competence in the fishery process. According to the IFAS results, the fisheries MSEs in North Maluku have a more significant weakness score than the strengths indicated by the score -0.49. Based on EFAS results, the fisheries MSEs in North Maluku have more significant opportunities than threats. The SWOT analysis indicates the MSEs in the fisheries sector in North Halmahera are in quadrant II, which supports a potential development strategy, including market development, market penetration, product development, and horizontal integration. Keywords: Micro and small business, fishery, Strategy development, SWOT, EFAS, IFAS
Tingkat Kesukaan Konsumen Terhadap Jelly Drink Rumput Laut (Euchema cottonii) Rahael, Kristhina P.; Sudirjo, Fien; Royani, D.S.; Marasabessy, I; Amahorseja, Anggeline
ACROPORA: Jurnal Ilmu Kelautan dan Perikanan Papua Vol 6 No 2 (2023): ACROPORA: Jurnal Ilmu Kelautan dan Perikanan Papua Volume 6 No. 2 Edisi Desember
Publisher : Cenderawasih University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/acr.v6i2.3474

Abstract

The use of seaweed in various industries is currently increasingly widespread. This makes the need for seaweed as a raw material increasingly increasing, apart from that the international market is also aggressively receiving seaweed from Indonesia. Southeast Maluku and the city of Tual have sufficient grass potential available. Nutmeg is a local fruit that is often found in the Maluku area. Kur District is one of the sub-districts of Tual City, which has quite abundant nutmeg plantations. So far, people only use mace and seeds, while the flesh is thrown away, even though the flesh is the largest component of nutmeg, namely 1:4. Jelly drink is a gel-shaped drink that is easy to suck, chewy and can be consumed as a hunger quencher. Gels can be formed through the mechanism of junction zone formation by hydrocolloids (such as carrageenan) together with sugar and acid. This drink has a viscosity level between fruit juice and jelly (Zega, 2010). Jelly drinks can be useful for improving digestion because this product contains fiber so it can also be categorized as a functional drink. Jelly drinks can be given additional ingredients containing vitamins to increase their nutritional value (Sudirjo and Ohoiwutun, 2015). The addition of nutmeg juice to jelly drinks has never been done. This research aims to determine the level of consumer acceptance of seaweed (E. cottonii) jelly drink with added nutmeg juice (Myristica fragrans Houtt). The research was conducted in December 2022 - January 2023, at the Fisheries Product Processing Laboratory, Tual State Fisheries Polytechnic. The ingredients used are dried E. cottonii seaweed and fresh nutmeg, as well as additional granulated sugar. The results showed that the addition of nutmeg juice with a concentration of 20% was preferred by the panelists, both in terms of appearance, color, texture, smell and taste parameters.
Development of Sea Gurp Caulerpa Sp Culture in The Ytr Letman Tour Islands of Central Maluku Erbabley, Nally Y.G.F.; Amahorseja, Anggeline; Kelabora, Dominggas M.; Tutratan, Filemon; Leploi, Andreas; Silubun, Yanru; Mukhlis, Mukhlis
Unram Journal of Community Service Vol. 5 No. 2 (2024): June
Publisher : Pascasarjana Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/ujcs.v5i2.653

Abstract

To maintain the cultivation of sea grapes while developing the tourism potential of the YTR area, an effort is needed to develop a sea grape cultivation area that provides unique value and new experiences to visitors or tourists how to learn to love the environment, especially aquatic ecosystems through educational tourism. The goal is to conserve sea grape resources that have economic value for the community and increase public awareness of the availability of resources in nature, train students to apply the knowledge gained in lectures to the community and build an entrepreneurial spirit from an early age. The training provided to the community consisted of: 1). Entrepreneurship counselling; 2). Training on making cultivation containers (quadrant nets) and sea grape cultivation (lat) to support educational tourism in the YTR area. The construction of sea grape cultivation containers in the form of frames / quadrants was carried out by Polikant students, then the results were socialised to the Letman community and the YTR Pokdarwis group and then worked together at the cultivation site in the YTR tourist area. The evaluation results showed positive feedback from the community and the product was developed into one of the souvenirs of the YTR Letman tourist
Co-Authors Dilly, Anita Dominggas M Kelabora Febrina Olivia Akerina Hendriane Namotemo Kour, Femsy Kristhina P. Rahael, Kristhina P. Leploi, Andreas Marasabessy, I Mukhlis Mukhlis Nally Y.G.F. Erbabley, Nally Y.G.F. Noya, Erinn D. Royani, D.S. Silubun, Yanru Sudirjo, Fien Tutratan, Filemon