Article Per Year (5 Year)
p-Index From 2020 - 2025
0.61
P-Index
This Author published in this journals
All Journal Molluca Journal of Chemistry Education (MJoCE) INASUA: Jurnal Teknologi Hasil Perikanan Balobe: Jurnal Pengabdian Masyarakat
Soukotta, Dwight
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Education Environmental Science Social Sciences Other

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

Found 3 Documents
Search

 1 
PENINGKATAN KETRAMPILAN PEMBUATAN ABON IKAN LAYANG (Decapterus sp) UNTUK PEREMPUAN SEKTOR II JEMAAT GPM SILO Setha, Beni; Loppies, Cindy Regina Magdalena; Soukotta, Dwight; Nendissa, Desire M; Lokollo, Edir
Balobe: Jurnal Pengabdian Masyarakat Vol 2 No 1 (2023): Balobe: Jurnal Pengabdian Masyarakat
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/balobe.2.1.17-22

Abstract

Shredded fish processing is an alternative diversification of fishery product processing which has nutritional value and has a long shelf-life so that it can be stored for a long time at room temperature. Scad fish is an important economical fish, abundant and can be found at any time in the market. Scad fish also has a relatively high nutritional value and is processed at the household level, only fried, grilled and cooked in gravy according to the processing habits of the Maluku people. Processing Scad fish into shredded for sector II women of the GPM Silo congregation is one of the efforts to diversify processed fishery products that have nutritional value and increase knowledge and skills in fish processing which will later increase the income source for women.
KARAKTERISTIK FISIKO KIMIA BUBUR INSTAN DENGAN PENAMBAHAN MINYAK IKAN KEMBUNG (Rastrelliger sp) Wenno, Max R.; Sormin, Raja B. D.; Kaya, Adrianus O. W.; Soukotta, Dwight; Usemahu, Sarifah
INASUA: Jurnal Teknologi Hasil Perikanan Vol 5 No 2 (2025): INASUA: Jurnal Teknologi Hasil Perikanan
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jinasua.2025.5.2.72

Abstract

Bubur instan merupakan bubur siap saji yang dapat dikonsumsi dengan mudah sehingga dalam proses penyajiannya tidak perlu dilakukan proses pemasakan kembali. Salah satu bahan pangan yang dapat diolah menjadi bubur instan adalah beras analog berbahan dasar tepung sagu dan tepung jagung. Bubur instan yang akan dibuat dapat dilakukan fortifikasi untuk memenuhi kandungan gizinya salah satunya dengan penambahan minyak dari ikan kembung. Ikan kembung merupakan salah satu jenis ikan air laut yang diminati oleh masyarakat Indonesia sebagai ikan konsumsi karena selain memiliki rasa yang enak ikan kembung juga tergolong ikan yang sangat ekonomis. Kandungan omega 3 yang tinggi pada ikan kembung baik bagi pencegahan penyakit dan kecerdasan otak. Tujuan penelitian untuk mengetahui mutu organoleptik dan kandungan proksimat pada bubur instan dengan penambahan minyak ikan kembung (Rastrelliger sp.). Metode percobaan yang digunakan dalam penelitian menerapkan 4 perlakuan yaitu tanpa pemberian minyak ikan kembung (A0), bubur instan dengan penambahan minyak ikan kembung 1% (A1), bubur instan dengan penambahan minyak ikan kembung 2% (A2), bubur instan dengan penambahan minyak ikan kembung 3% (A3). Hasil pengujian organoleptik menunjukkan panelis paling menyukai perlakuan A2 dengan nilai warna 3,93; aroma 3,67; rasa 3,8; tekstur 3,73. Hasil uji proksimat bubur debgab penambahan 2% minyak ikan memiliki kadar air 73,48%, kadar lemak 1,75%, kadar abu 0,22%, kadar protein 1,72 dan karbohidrat 23,02%. Kata kunci : Beras Analog, Bubur Instan, Ikan Kembung, Minyak Ikan Kembung
CHEMICAL COMPOSITION AND PREFERENCE LEVEL OF BUTANA FISH DENDENG PROCESSED BY SLICING AND GRINDING METHODS Lalopua, Vonda Milca; Soukotta, Dwight; Masawoy, Sintia; Noya, Erin D
Molluca Journal of Chemistry Education (MJoCE) Vol 15 No 1 (2025): MJoCe
Publisher : Program Studi Pendidikan Kimia, FKIP, Universitas Pattimura (Chemistry Education Study Program, Faculty of Teacher Training and Educational Sciences, Pattimura University)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/MJoCEvol15iss1pp34-40

Abstract

All types of fish can be used as raw materials for making dendeng, including Butana fish, which is less consumed by the public due to its sharp bones and fishy smell. Processing Butana fish into dendeng is an alternative to improve the flavor quality and product shelf life. Common dendeng processing methods involve slicing or grinding fish meat, seasoning, and drying. This study aimed to compare the acceptability and chemical composition of butana fish dendeng processed by slicing and ground methods. The dendeng was evaluated organoleptically by 15 panelists using a score sheet with a scale of 1-5 and then tested for chemical composition. The panelists' assessment showed that ground meat dendeng had the highest score. The chemical composition of Butana fish dendeng varied between sliced and ground meat. Sliced dendeng had higher protein (43.62%), ash (7.22%), fat (1.46%), and carbohydrate (14.95%) content compared to ground dendeng. The average moisture content of dendeng exceeded the requirements, but the protein content met the Indonesian National Standard (SNI) quality requirements. Keywords: butana fish, dendeng, chemical composition, preference level
Co-Authors Kaya, Adrianus O. W. Lalopua, vonda Milca Lokollo, Edir Loppies, Cindy Regina Magdalena Masawoy, Sintia Max R. Wenno Nendissa, Desire M Noya, Erin D Setha, Beni Sormin, Raja B. D. Usemahu, Sarifah