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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Fish Protech Jurnal Penelitian Perikanan Indonesia Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmiah Samudra Akuatika Jurnal Pengabdian Masyarakat: Darma Bakti Teuku Umar Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Jurnal Perikanan Terpadu
Akbardiansyah, Akbardiansyah
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Journal : Jurnal Fish Protech

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PENGGUNAAN FERMENTASI BELIMBING WULUH (ASAM SUNTI) SEBAGAI ANTIMIKROBA PADA IKAN KEUMAMAH LOIN Aida, Aida; Khairi, Ikhsanul; Akbardiansyah, Akbardiansyah; Fitriani, Fitriani
Jurnal Fish Protech Vol 6, No 2 (2023):
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v6i2.35589

Abstract

The purpose of this study was to determine the effect of sunti acid on the ALT and mold as an antimicrobial in keumamah loin. The research is experimental and uses a completely randomized design (CRD) with 4 treatments and 3 replications. Treatment 1 was soaking in sunti acid suspension as much as 10% (F1), as much as 20% (F2), as much as 30% (F3), and without immersion (F0). The parameters observed were ALT and mold. The results of these two studies were analyzed using one way analysis of variance (ANOVA) and continued with Duncan's test. The results showed that the highest ALT was in F0 (7.51x105CFU/mL) and the lowest was in sample F3 (6.36x105CFU/mL), then the highest mold value was in sample F0 (7.68x105CFU/mL), and the lowest was in F3 (6.46x105CFU/mL). The difference in the concentration of sunti acid suspension had a significant effect on the ALT and mold on keumamah loin at the 95% confidence level. Keywords: Keumamah, Microbiology, Microorganism contamination, Sunti acid
Analysis of Changes in Nutritional Value During the Process of Making Shredded Tuna fish (Thunus sp) At the Aceh Food Jelly Cooperative Wahyuni, Sri; Ukhty, Nabila; Akbardiansyah, Akbardiansyah; Fitriani, Fitriani
Jurnal Fish Protech Vol 6, No 2 (2023):
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v6i2.35394

Abstract

Shredded tuna is one of the products produced by the Aceh Food Fish Jelly cooperative.  This product is made through the stages of boiling, grinding, frying and adding additional ingredients. This study aims to determine changes in the nutritional value of shredded tuna (Thunnus sp) during the manufacturing process from raw materials, intermediate products and shredded tuna.  This study used an experimental method with research stages consisting of sampling, analysis of nutrient content using the proximate test method consisting of moisture content, ash content, fat content, protein content, crude fiber content and carbohydrate content.  The design used was a Completely Randomized Design (CRD) with three different samples, namely fresh tuna meat (F1), tuna meat boiled (F2) and shredded tuna (F3), the test was carried out three times.  Data from the test results were analyzed statistically using the ANOVA method and then further tested using Duncan's test.  Based on the statistical results, it is known that the processing stages of shredded tuna affect the nutritional content of raw materials, intermediate products, and final products so that H0 is rejected.  The results of this study also showed that the water content decreased from raw materials to the final product, while the ash content, fat content, protein content, crude fiber content and carbohydrate content increased from raw materials to the final product. Keywords : Tuna fish, Shredded, Processing, Proximate
Co-Authors Afdhal Fuadi Aida Fitriani, Aida Aida, Aida Amir, Fachrurozi Arrazy Elba Ridha Ayu Insani, Sri Ermasari, Ermasari Faliqul Isbah Fitriani Fitriani Hamidi Hamidi Ikhsanul Khairi Ikromatun Nafsiyah Indra Indra Insani, Sri Ayu Manullang, Benny Misbah, Iyan Al Muhammad Arif Muhammad Arif MUHAMMAD RIZAL Muhammdar, Muhammadar Nabila Ukhty Nurhikma, Nurhikma Rahayu, Rosi Rahmawati Rahmawati Rahmawati, Rahmawati Rahmi Rahmi Rozi, Anhar Rusdi Rusdi Siregar, Maika Khairiyah Sri Andriani, Dedek Sri Ayu Insani Sri Wahyuni Syarifah Zuraidah Uswatun Hasanah Yasrizal