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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia MAJALAH BIAM AGRITEKNO, Jurnal Teknologi Pertanian Community Development Journal: Jurnal Pengabdian Masyarakat INASUA: Jurnal Teknologi Hasil Perikanan Balobe: Jurnal Pengabdian Masyarakat

Setha, Beni

Fakultas Perikanan Dan Ilmu Kelautan, Universitas Pattimura Jalan Mr. Chr. Soplanit Kampus Unpatti-Poka, Ambon, Maluku

Author-ID : 1225745

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Education Environmental Science Health Professions Public Health Social Sciences Other

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Characteristics of Chitosan from White Leg Shrimp Shells Extracted Using Different Temperature and Time of the Deasetilation Process Beni Setha; Fitriani Rumata; Bernita br.Silaban
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Chitosan is a white amorphous solid chitin, and of high biological and mechanical characteristics.Chitosan production is divided into two stages. First is chitin isolation (deproteination, demineralization,and depigmentation), and second is deacetylation of chitin to chitosan. This research was aimed to determinethe characteristic of chitosan isolated from the shells of the white leg shrimp using different temperatureand time in the deasetilation process. The FTIR test results showed that the chitin group was partiallybroken into chitosan in every treatment. The highest content of chitosan was obtained at the temperaturetreatment of 100oC for 2 hours, while the highest degree of deacetylation, viscosity, and molecular weightwere observed at the temperature treatment of 120oC for 3 hours. The sample were not soluble in aquades,methanol, or ethanol indicating the samples were chitosan.

Profil Asam Lemak Tuna (Thunnus albacares) Loin dengan Penyemprotan Filtered Smoke selama Penyimpanan Beku : The profile of fatty acid of Tuna Loin (Thunnus albacores) sprayed by Filtered Smoke during frozen storage Cindy Regina Magdalena Loppies; Daniel A.N. Apituley; Raja Bonan Dolok Sormin; Beni Setha; Johanis Hiariej
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 1 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i1.32433

The red color is one of the factors that determining freshness of tuna loin. To keep the red color of the tuna flesh, it has been treated by filtered smoke. Filtered smoke reduces the oxidative of fat as well as keep the fat quality. The objective of this research was to study the fatty acid composition of tuna (Thunnus albacores) loin treated by filtered smoke. The research method was conducted experimentally. Tuna loin firstly sprayed by filtered smoke at a pressure 1 atm for 5 – 10 seconds before storage at freezing temperature -25 ˚C for four weeks. Observations were 0 and 4 weeks and the parameters observed were the fatty acid profiles, atherogenic index (AI), thrombogenic index (TI), fat quality (h / H) and the index of polien. The result showed there were 29 types of fatty acids consisting of 13 types of saturated fatty acids (SFA), 6 types of monounsaturated fatty acids (MUFA) and 11 types of poly unsaturated fatty acids (PUFA). There were indentified as the highest SAFA, MUFA, PUFA for storage time 0 and 4 weeks were palmitic acid (C16: 0) 8.93%; 15.14%, oleic acid (C18: 1n9c) 3.73%; 5.01% and docosahexaenoic acid, (C22: 6n3) 6.77% ; 5.73% respectively. It indicated that the fatty acid of tuna loin were categorized good, where it was indicated by the AI, TI, h/H and polien index for storage time 0 and 4 weeks 1.11; 0.83, 0.50; 0.69, 1.49; 1.72, and 1.49 ; 1.31 respectively.

AKTIVITAS ANTIBAKTERI EKSTRAK ETIL ASETAT ALGA HIJAU SILPAU (Dictyosphaeria versluysii) TERHADAP BAKTERI E. coli, P. aeruginosa DAN S. aureus Mozes S.Y. Radiena; Trijunianto Moniharapon; Beni Setha
Majalah BIAM Vol 15, No 1 (2019): Majalah BIAM
Publisher : Balai Riset dan Standardisasi Industri Ambon

Rumput laut merupakan tumbuhan laut yang berpotensi sebagai sumber pangan dan obat-obatan. Dalam industri pangan, produk formulasi rumput laut digunakan untuk makanan campuran kemasan kaleng, roti, bakso, nugget, jeli, sirup, susu kental, ice cream, yoghurt, dan lain-lain. Dalam industri non-pangan, bahan ini dapat digunakan untuk industri cat, tekstil, pasta gigi, kosmetik (lotion, masker, cream wajah, lulur, sabun, sampo) dan farmasi (cangkang kapsul). Silpau merupakan salah satu jenis alga hijau yang hidup menempel pada substrat batu karang dan tidak tergolong tumbuhan musiman, sehingga tersedia setiap saat. Masyarakat lokal sering mengolahnya menjadi sayur gudangan atau colo-colo (makanan khas Maluku). Penelitian ini bertujuan untuk mengetahui aktivitas antibakteri ekstrak etil asetat alga hijau D. versluysii terhadap bakteri E. coli, P. aeruginosa dan S. aureus. Penelitian dilakukan dengan beberapa tahapan yaitu pengambilan dan preparasi sampel, ekstraksi, fitokimia, pengujian aktivitas antibakteri. Metode analisa data yang digunakan dalam penelitan yaitu metode uji deskriptif. Hasil uji fitokimia alga hijau silpau D. versluysii mengandung senyawa metabolit sekunder berupa alkaloid, flavonoid, steroid, terpenoid, fenol, dan saponin. Hasil uji zona hambat menunjukkan bahwa ekstrak etil asetat alga hijau silpau D. versluysii memiliki aktivitas daya hambat terhadap ketiga bakteri (E. coli, P. aeruginosa, dan S. aureus).

Contribution of Pelabuhan Perikanan Nusantara for Food Supply of Skipjack in Ambon City Kaihatu, Petrizia J; Setha, Beni; Matakupan, Hansje
AGRITEKNO: Jurnal Teknologi Pertanian Vol 11 No 2 (2022): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2022.11.2.96

The fishery is a source of food. Ambon City as an area that has an ocean area of 52% can rely on the fishery sector as a source of protein food. The level of fish consumption in Ambon City in 2019 was 37.01 kg/capita/year with the most consumed type of fish being the type of tuna/ skipjack/tuna. Pelabuhan Perikanan Nusantara Ambon (PPN) is one of the fish landings centers that contribute to the provision of fish food, including skipjack (Katsuwonus pelamis) in Ambon city. The production of skipjack which landed at the Nusantara Fisheries Port (PPN) Ambon in 2014-2020 fluctuated with an average production of 613.51 tons or 32.03%. The highest production was in 2014 at 1,093.54 tons and the lowest was in 2015 at 161.07 tons. Based on the average production of skipjack tuna (Katsuwonus pelamis), PPN contributes 21.14% to the supply of fish food in Ambon City.

Perbedaan Percepatan Pertumbuhan Anak Stunting Berdasarkan Kelompok Umur Yang Mendapat Intervensi MP-ASI Berbasis Ikan Tuna Setha, Beni; Loppies, Cindy R M; Savitri, Imelda K E; Pagaya, Joseph; Lapu, Petrus; Tahitu, Ritha; Kusadhiani, Indrawanti
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 2 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.146

Tuna (Thunnus sp.) is a rich source of animal protein, containing high levels of protein and omega-3 fatty acids, particularly EPA and DHA, and has fine meat fiber. Therefore, tuna fish is an excellent source of animal protein for producing complementary foods to meet the protein needs of breastfed infants and children under five. This study aims to assess the differences in average height and weight of children according to age before and after receiving fish-based and processed complementary foods. The research involved 25 stunted children aged 6-36 months, who were given. Fish-based complementary food and processed fish complementary food (meatballs and nuggets) twice a day for 36 days. Data on children's height and weight were collected before and after the intervention. A paired t-test with a significance level of 95% (alpha 0.05) was used to analyze the data. The results showed a significant difference in children's average height and weight before and after the intervention of fish-based and processed complementary foods. On average, the children's height increased by 3.22 cm, and their weight increased by 1.12 kg after receiving the fish-based complementary foods.

KANDUNGAN MIOGLOBIN IKAN TUNA (Thunnus albacares) DENGAN PEMAKAIAN KARBON MONOKSIDA DAN FILTER SMOKE SELAMA PENYIMPANAN BEKU Loppies, Cindy R. M.; Apituley, Daniel A. N.; Sormin, Raja B. D.; Setha, Beni
INASUA: Jurnal Teknologi Hasil Perikanan Vol 1 No 1 (2021): INASUA: Jurnal Teknologi Hasil Perikanan
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jinasua.2021.1.1.12

Kerusakan daging sebagian disebabkan oleh pembentukan metmioglobin yang menyebabkan daging menjadi kecoklatan. Penggunaan karbon monoksida dan filter smoke yang mengandung senyawa CO yang akan bereaksi dengan mioglobin menjadi karboksimioglobin yang merupakan bentuk stabil dari pigmen merah dalam daging ikan tuna. Tujuan penelitian ini adalah mengetahui perubahan kandungan mioglobin daging ikan tuna dengan penggunaan gas CO dan FS selama penyimpann beku . Metode yang digunakan adalah metode eksperimen yaitu ikan tuna (Thunnus albacores) loin yang disemprot dengan gas CO dan FS selanjutnya disimpan beku selama empat minggu. Pengamatan dilakukan pada minggu ke- 0, 1, 2, 3 dan 4. Parameter uji adalah: Kandungan mioglobin, warna dan profil protein. Kandungan Mioglobin ikan tuna dengan gas CO dan FS selama penyimpanan masing-masing 31,34 mg%, 29,05 mg%, 31,25 mg% ,36,28 mg%, 41,01 mg%, FS, 18,42 mg%, 20,82 mg%, 24,32 mg%, 34,72 mg% dan 52,48 mg%. Analisa warna menujukan nilai kecerahan L* , untuk Gas CO dan FS selama penyimpanan berturut-berturut 26,33; 43,67; 36; 24,33; 20,33; FS adalah 30; 42; 37; 27, 25,67. Untuk warna berdasarkan nilai a* dan b* dihitung berdasarkan 0Hue maka ikan tuna yang menggunakan gas CO berturut-turut adalah 47,26; 55,41; 54,42; 46,52; 42,09, sedangakan FS adalah 50,57; 55,82; 55,61; 50,81 dan 40,47, kedua gas ini dapat digolongkan pada warna merah. Profil protein ikan Tuna loin yang di berikan gas CO dan FS diperoleh 2 pita dengan berat molekul 100,92 kD dan 52,05 kD. Kesimpulannya Kandungan Mioglobin ikan tuna yang diberi gas CO dan FS selama penyimpanan terjadi peningkatan dan dikategorikn kualitas baik.

IBM PEMBERDAYAAN KAUM PEREMPUAN MELALUI INOVASI PENGOLAHAN MIE RUMPUT LAUT Mailoa, Meigy Nelce; Gaspersz, Febe F; Setha, Beni
Balobe: Jurnal Pengabdian Masyarakat Vol 1 No 1 (2022): BALOBE: Jurnal Pengabdian Masyarakat
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/balobe.1.1.9-15

Wael and Kotania villages are one of the centers for seaweed production in the Kotania Bay waters in the West Seram Regency. Most of the women in Wael and Kotania hamlets, especially mothers, do not have permanent jobs other than taking care of the household. In addition, there is a lack of knowledge in seaweed processing technology. To empower women in the hamlets of Wael and Kotania, it is necessary to create productive activities by utilizing the potential of the village, both the potential of human resources and natural resources. The solution offered to women in the hamlets of Wael and Kotania through this IbM activity is the establishment of a business through the innovation of processing Eucheuma cottonii seaweed into noodles. Activity Objectives 1) Improving women's knowledge and skills about seaweed noodle processing technology. 2) Improving women's knowledge and skills about financial management and marketing strategies for seaweed noodle products. 3) Creating alternative livelihoods for women in coastal areas. Benefits of Activities 1) Empowering women in an effort to increase family income. 2) Realizing the tridharma of higher education through community service. 3) Build a seaweed noodle processing industry in rural areas on a home industrial scale. The addition of seaweed in the manufacture of noodles is expected to increase the consumption of more varied nutrition for the wider community and fulfill nutritional needs, especially micronutrients, one of which is iodine. Processing of seaweed into processed food products by women is expected to increase family income

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

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.

MUTU KIMIA DAN ORGANOLEPTIK DAGING TUNA (Thunnus albacares) BENTUK SAKU YANG DIINJEKSI GAS FILTERED SMOKE Agustini, Friska D. R.; Setha, Beni; Lokollo, Edir
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.2025.5.2.50

Tuna saku adalah bagian daging ikan tuna yang diolah dengan membuang kulit, tulang dan bagian lainnya, sehingga hanya meninggalkan bagian daging berkualitas tinggi. Tuna saku memiliki permintaan yang tinggi, terutama di pasar ekspor seperti Jepang dan Amerika karena kandungan gizi yang kaya akan protein dan asam lemak omega-3. Penggunaan filtered smoke (FS) telah diterapkan pada makanan laut dalam upaya untuk mempertahankan warna yang diinginkan selama penyimpanan dan transportasi. Tujuan penelitian ini adalah untuk mengetahui mutu kimia dan organoleptik daging tuna saku yang diinjeksi gas FS. Penelitian ini menggunakan metode deskriptif, dimana daging tuna loin dipotong menjadi bentuk saku, kemudian dimasukkan ke dalam kantong plastik, setelah itu diinjeksi dengan gas FS, kemudian dilakukan pemeraman selama 2 hari di dalam ruang pendingin pada suhu 0-4°C. Setelah pemeraman, gas FS dikeluarkan dari dalam kantong plastik, kemudian dianalisis mutu organoleptiknya (kenampakan, bau dan tekstur), pH dan total Volatile Bases (TVB). Hasil penelitian menunjukkan bahwa rata-rata nilai kenampakan, bau, dan tekstur daging ikan tuna pada kondisi tanpa gas berturut-turut sebesar 6,37; 7,32, dan 7,74, sedangkan TVB dan pH berturut-turut sebesar 10 mgN% dan 5,52. Rata-rata nilai kenampakan, bau, dan tekstur daging ikan tuna yang diinjeksi dengan gas FS berturut-turut 7,42, 7,47, dan 7,84, sedangkan TVB dan pH berturut-turut sebesar 14 mgN% dan 5,67. Sampai akhir penelitian, mutu daging tuna masih tergolong segar. Kata kunci: Filtered smoke, Thunnus albacares, ruang pendingin, pemeraman

GEMAR MAKAN IKAN SEBAGAI ALTERNATIF PENCEGAHAN STUNTING Pagaya, Joseph; Setha, Beni; Lapu, Petrus; Loppies, Cindy RM,; Tahitu, Ritha; Kusadhiani, Indrawanti
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 5 No. 5 (2024): Vol. 5 No. 5 Tahun 2024
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v5i5.34403

Desa Tulehu merupakan salah satu sentra produksi ikan segar dan olahan ikan asap di kota Ambon. Pada tahun 2022, jumlah balita terdampak stunting di desa Tulehu cukup banyak, yaitu 80 anak (e-PPGBM, 2022). Salah satu cara pencegahan stunting dengan mencukupi kebutuhan protein hewani bagi ibu hamil maupun bayi usia 1000 hari pertama kehidupan. Metode yang digunakan adalah penyuluhan (ceramah) dan pelatihan (pemutaran video). Evaluasi kegiatan penyuluhan diberikan dalam bentuk pre-test dan post-test, sedangkan evaluasi mutu produk olahan surimi dengan uji kesukaan. Data pre-tes dan post-test dianalisa dengan uji T sampel berpasangan. Hasil evaluasi menunjukkan bahwa terdapat peningkatan pengetahuan peserta sebesar 14,06% setelah mereka mengikuti kegiatan penyuluhan dan pelatihan. Hasil uji kesukaan nilai rasa nugget, bakso dan otak-otak ikan berturut-turut : 23 peserta menyatakan sangat suka, 17 peserta menyatakan suka; 22 peserta menyatakan sangat suka, 18 peserta menyatakan suka; 20 peserta menyatakan sangat suka, 18 peserta menyatakan suka dan 2 peserta menyatakan netral.

Co-Authors Agustini, Friska D. R. Bernita br.Silaban Cindy Regina Magdalena Loppies Daniel A. N. Apituley Daniel A.N. Apituley Febby J. Polnaya Febe F Gaspersz, Febe F Fitriani Rumata Johanis Hiariej Kaihatu, Petrizia J Kusadhiani, Indrawanti Lapu, Petrus Lokollo, Edir Loppies, Cindy Loppies, Cindy R M Loppies, Cindy R. M. Loppies, Cindy Regina Magdalena Loppies, Cindy RM, Mailoa, Meigy Nelce Matakupan, Hansje Mozes S.Y. Radiena Nendissa, Desire M Pagaya, Joseph Raja Bonan Dolok Sormin Ruslan Husen Saban Tawari Savitri, Imelda K E Siahaya , Anho Netty Siahaya, Anho Netty Siahaya, Antho N Sormin, Raja B. D. Soukotta, Dwight Tahitu, Ritha Trijunianto Moniharapon

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