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All Journal Biosel: Biologi Science and Education AGRITEKNO, Jurnal Teknologi Pertanian Balobe: Jurnal Pengabdian Masyarakat
Sormin, Raja Bonan Dolok
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Energy Environmental Science Social Sciences Other

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Karakteristik Nugget Ikan Tuna (Thunnus sp.) dengan Penambahan Ubi Ungu (Ipomoea batatas) Sormin, Raja Bonan Dolok; Gasperz, Febe; Woriwun, Syanne
AGRITEKNO: Jurnal Teknologi Pertanian Vol 9 No 1 (2020): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2020.9.1.1

Abstract

This study was aimed to study the characteristics of tuna (Thunnus sp.) chunks nugget supplemented with purple sweet potato as filler both subjectively and objectively. A three-treatment experiment with five replications was applied in this research. Parameters tested included sensory test (aroma, taste, and texture), proximate analysis (moisture, ash, protein, fat, and carbohydrate contents). The treatment of purple sweet potato as filler on tuna fish nugget was found to influence the quality of the nugget. The result of the sensory test showed that treatment of 10%:90% purple sweet potato to tuna chunks had the highest score on aroma, taste, and texture than 20%:80% and 30%:70%. This was due to the higher proportion of tuna chunks resulted in distinctive nuggets aroma, tasty, and firm texture when it was bitten. The results of the proximate analysis showed that the addition of purple sweet potato on tuna nuggets had a very significant effect on protein, fat, and ash contents. The higher the percentage of purple sweet potato added to tuna nugget, the smaller the protein content and the ash content. However, the addition of purple sweet potato did not affect the moisture content of tuna nuggets. Overall, the proximate content of tuna nuggets in this study was found to meet the standard recommended by SNI for fish nuggets. Keywords: characteristics, nugget, sensory, proximate, purple sweet potato ABSTRAK Penelitian ini bertujuan untuk mempelajari karakteristik nugget tetelan ikan tuna (Thunnus sp.) dengan penambahan ubi ungu baik secara subjektif maupun objektif. Metode penelitian adalah eksperimen dengan tiga perlakuan dan lima kali ulangan. Parameter uji terdiri dari: uji organoleptik (aroma, rasa, dan tekstur), uji proksimat (kadar air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat). Perlakuan penambahan ubi ungu pada nugget tetelan ikan tuna mengakibatkan perbedaan mutu pada nugget yang dihasilkan. Hasil organoleptik menunjukkan bahwa perlakuan perbandingan konsentrasi ubi ungu:tetelan ikan tuna 10%:90%, memiliki aroma, rasa dan tekstur yang lebih tinggi dibandingkan dengan perlakuan perlakuan perbandingan konsentrasi ubi ungu:tetelan ikan tuna 20%:80% dan 30%:70%. Panelis lebih menyukai perlakuan perbandingan konsentrasi ubi ungu:tetelan ikan tuna 10%:90%, hal ini disebabkan oleh penggunaan tetelan ikan membuat nugget beraroma khas, rasanya gurih serta teksturnya tidak hancur ketika digigit. Hasil uji proksimat menunjukkan bahwa penambahan ubi ungu pada pembuatan nugget ikan tuna berpengaruh sangat nyata terhadap kadar protein, kadar lemak dan kadar abu. Persentasi ubi ungu pada nugget ikan tuna semakin besar maka kadar protein, kadar abu semakin kecil, namun penambahan ubi ungu tidak berpengaruh terhadap kadar air nugget tuna. Nilai proksimat nugget ikan tuna secara keseluruhan dari hasil penelitian ini berada pada standar yang di anjurkan oleh SNI nugget ikan. Kata kunci: karakteristik, nugget, organoleptik, proksimat, ubi ungu
Karakteristik dan Profil Asam Lemak Minyak Ikan dari Kepala dan Tulang Ikan Tuna (Thunnus albacares) Apituley, Daniel A N; Sormin, Raja Bonan Dolok; Nanlohy, Esterlina E E M
AGRITEKNO: Jurnal Teknologi Pertanian Vol 9 No 1 (2020): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2020.9.1.10

Abstract

This study was aimed to determine the physical and chemical quality as well as the fatty acid profile of fish oil from the waste of the head and the bones of Thunnus albacares. An experimental method was applied in this research. Observed variables included yield, density, acid number, saponification value, iodine number, TBA value, as well as fatty acid profile. The results showed that the physical characteristics of the oil from the head and bone of the fish, i.e., yield 12,11% and 9.85%, density 0.92 mg/mL, and 0.90 mg/mL, respectively. The chemical characteristics of the oil from head and bones of tuna were acid number 2.10 mg KOH/g and 2.88 mg KOH/g, iodine number 88.80 mg KOH/g and 77.67 mg KOH/g; saponification number 178.80 mg KOH/g and 145.50 mg KOH/g, TBA values 1.80 mg KOH/kg and 1.29 mg KOH/kg, subsequently. Unsaturated fatty acids were found to dominate oil from the head and bones of tuna. Tuna head contained 25 types of fatty acids consisting of 10 types of saturated fatty acids (SFA) 20.8% w/w, seven types of monounsaturated fatty acids (MUFA) 11.92% w/w, eight polyunsaturated fatty acids (PUFA) 35.98% w/w. In comparison, tuna bones contained 26 types of fatty acids consisting of 11 SFA 19.69% w/w, seven MUFA 10.80% w/w, and 8 PUFA 26.21% w/w. Keywords: fatty acid, fish oil, Thunnus albacares, waste of head and bone ABSTRAK Penelitian ini bertujuan untuk mengetahui kualitas fisik maupun kimiawi serta profil asam lemak minyak limbah ikan dari kepala dan tulang ikan tuna (Thunnus albacares). Metode yang digunakan adalah metode eksperimen. Parameter yang diamati yaitu: rendemen, berat jenis minyak, bilangan penyabunan, bilangan iodin, bilangan Tiobarbituric Acid (TBA) serta profil asam lemak. Hasil penelitian menunjukkan karakteristik fisik dari kepala dan tulang ikan berturut-turut adalah: rendemen 12,11 dan 9,85%; berat jenis minyak 0,92 mg/mL dan 0,90 mg/mL. Karakteristik kimia dari kepala dan tulang ikan tuna adalah berturut-turut: bilangan asam 2,10 mg KOH/g dan 2,88 mg KOH/g; bilangan iod 88,80 mg KOH/g dan 77,67 mg KOH/g; bilangan penyabunan 178,80 mg KOH/g dan 145,50 mg KOH/g; nilai TBA 1,80 mg KOH/kg dan 1,29 mg KOH/kg. Asam lemak tidak jenuh mendominasi minyak dari kepala maupun tulang ikan Tuna. Kepala ikan tuna mengandung 25 jenis asam lemak terdiri dari 10 jenis asam lemak jenuh (SFA) 20,8% w/w, 7 jenis lemak tak jenuh tunggal (MUFA) 11,92% w/w, 8 asam lemak tak jenuh jamak (PUFA) 35,98% w/w; sedangkan tulang ikan Tuna mengandung 26 jenis asam lemak terdiri dari 11 SFA 19,69% w/w, 7 MUFA 10,80% w/w, dan 8 PUFA 26,21% w/w. Kata kunci: asam lemak, minyak ikan, Thunnus albacares, limbah tulang dan kepala
PEMBERDAYAAN EKONOMI MASYARAKAT MELALUI PEMANFAATAN TERIPANG DAN PRODUK OLAHANNYA DI NEGERI LEAHARI KOTA AMBON Leiwakabessy, Jusuf; Sormin, Raja Bonan Dolok; Wenno, Max Robinson; Mailoa, Meigy Nelce; Lewerissa, Sherly
Balobe: Jurnal Pengabdian Masyarakat Vol 1 No 2 (2022): BALOBE: Jurnal Pengabdian Masyarakat
Publisher : Pattimura University

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
Karakteristik Fisikokimia Tepung Tulang Ikan Kakap Merah (Lutjanus sp Kaliky, Nurainy; Lessy, AbuBakar; Rieuwpassa, Fredy; Kaya, Adrianus Orias; Mailoa, Meigy Nelce; Sormin, Raja Bonan Dolok
Biosel Biology Science and Education Vol. 13 No. 2 (2024): BIOSEL (Biology Science and Education: Jurnal Penelitian Sains dan Pendidikan)
Publisher : INSTITUT AGAMA ISLAM NEGERI AMBON

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33477/bs.v13i2.7248

Abstract

One of Maluku's marine biological resources is red snapper (Lutjanus sp). Red snapper is a type of demersal fish that has white flesh and has economic value. The flesh of this fish is very popular, while the bones of the snapper are thrown away. To increase the economic value of fish bones, the fish bone product was diversified into fish bone meal. This research aims to obtain values of the physicochemical and organoleptic characteristics of red snapper bone meal. The research method used was quantitative descriptive with a laboratory experimental approach with a single treatment repeated three times. The research test parameters are proximate analysis, calcium, kamba density, whiteness, absorbency and organoleptic parameters (color and texture). The results showed that fish bone meal contains water content (6.64%), calcium (44.824%), ash (59.93%), protein (6.27%), kamba density (0.098g/ml), white degree (72.33%), water absorption (129.90%), texture (3.60) and color (4.27). Keywords: Calcium, Ash, Kamba Density, Texture, Color
Co-Authors Apituley, Daniel A N Gasperz, Febe Jusuf Leiwakabessy Kaliky, Nurainy Kaya, Adrianus Orias Lessy, AbuBakar Mailoa, Meigy Nelce Nanlohy, Esterlina E E M Rieuwpassa, Fredy Sherly Lewerissa Wenno, Max Robinson Woriwun, Syanne