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All Journal Media Teknologi Hasil Perikanan JURNAL PERIKANAN DAN KELAUTAN TROPIS
Reo, Albert Royke
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Earth & Planetary Sciences Languange, Linguistic, Communication & Media

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TINGKATKAN IMUNITAS TUBUH DIMASA ADAPTASI KEBIASAAN BARU DENGAN DIVERSIFIKASI PRODUK OLAHAN IKAN Wonggo, Djuhria; Reo, Albert Royke
Media Teknologi Hasil Perikanan Vol 9, No 1 (2021)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.9.1.2021.30959

Abstract

The purpose of community service is to strengthten immune system during the adaptation of “new normal”, through diversification of processed products to increase the amount of fish consumption and providing B2SA food in the online culinary business for PKK Jaga 6 women in Sea Village, Pineleng District, Minahasa Regency, North Sulawesi Province. The method used is counseling, training and mentoring and evaluation.To find out whether the product being offered was accepted by consumers, a hedonic test was conducted on 14 panelists.The diversified products offered are the manufacture of fish kakinaga, fish nuggets and fish Ilobulo. The hedonic test results showed that both the taste, texture, smell and appearance of the fish kakinaga products were between the likes and the most liked and also the most liked. For fish nuggets, consumer acceptance, in terms of taste, texture, smell and appearance, is between very, very fond. Meanwhile, consumer acceptance of Ilobulo fish starts from like to really like. This shows that the three products are very accepted by consumers, especially PKK Jaga 6 women in Sea Village, Pineleng District, Minahasa Regency, North Sulawesi Province. 
Fiber Content and Viscosity of Seaweed Extract Eucheuma spinosum using Subcritical Water Method Soda, Jenefer; Damongilala, Lena Jeane; Reo, Albert Royke; Montolalu, Roike Iwan; Wonggo, Djuhria; Pandey, Engel Victor
JURNAL PERIKANAN DAN KELAUTAN TROPIS Vol. 12 No. 2 (2023): EDISI MEY-AGUSTUS 2023
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jpkt.v12i2.52645

Abstract

This study was conducted to analyze the fiber content and viscosity of the Eucheuma spinosum seaweed. Seaweed, used in dry form, is extracted using subcritical water at 115°C and 125°C with time of 15, 20, and 25 minutes respectively using Hirayama HVE-50. The results of analysis of E.spinosum's fiber content and extract viscosity were obtained in the treatment of each of the lowest crude fibre levels in the 15 minute treatment at 115°C at 1.175%, and the highest at the 25 minute treatment at 125°C at 2.1525%. The analysis of insoluble fiber levels is lowest at 20 minutes of treatment at 125°C at 9.4% and the highest 20 minutes of treatment at 115°C at 16.64%. The analysis of dissolved dietary fiber is lowest at 15 minutes of treatment at 115°C at 2.21% and 25 minutes of treatment at 115°C at 12.61%. Viscosity analysis is lowest at 20 minutes with a temperature of 115°C at 22.465 cP and the highest time treatment at 115°C at 91.455 cP. Keywords: Eucheuma spinosum, fiber content, viscosity, and subcritical water Abstrak Penelitian ini dilakukan untuk menganalisis nilai kadar serat dan viskositas yang  terdapat pada rumput laut Eucheuma spinosum. Rumput laut yang digunakan dalam bentuk kering, diekstraksi menggunakan air subkritis pada suhu 115°C dan 125°C dengan waktu masing-masing selama 15, 20, dan 25 menit menggunakan autoclave tipe Hirayama HVE-50. Hasil analisis kadar serat dan viskositas ekstrak rumput laut E.spinosum diperoleh masing-masing pada perlakuan yaitu kadar serat kasar terendah terdapat pada perlakuan waktu 15 menit dengan suhu115°C sebesar 1,175%, dan tertinggi pada perlakuan waktu 25 menit dengan suhu 125°C sebesar 2,1525%. Analisis kadar serat pangan tak larut terendah pada perlakuan waktu 20 menit dengan suhu 125°C sebesar 9,4% dan tertinggi perlakuan waktu 20 menit dengan suhu 115°C sebesar 16,64%. Analisis serat pangan terlarut terendah pada perlakuan waktu 15 menit dengan suhu 115°C sebesar 2,21% dan tertinggi perlakuan waktu 25 menit dengan suhu 115°C sebesar 12,61%. Analisisviskositasterendah pada perlakuan 20 menitdengansuhu 115°C sebesar 22,465 cP dan tertinggi perlakuan waktu 25 menit dengan suhu 115°C sebesar 91,455cP. Kata Kunci: Eucheuma spinosum, kadar serat, viskositas, dan air subkritis
Total Plate Number and Organoleptic Tests of Yellow Lellar Fish (Selaroides leptolepis) Saud, Royke Gilbert Saud; Reo, Albert Royke; Sanger, Grace; Montolalu, Lita. A.D.Y.; Taher, Nurmeilita; Palenewen, Joyce C. V.
JURNAL PERIKANAN DAN KELAUTAN TROPIS Vol. 13 No. 1 (2024): EDISI JANUARI-APRIL 2024
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jpkt.v13i1.54094

Abstract

The aim of this research is: To determine the quality of yellowtail trevally fish sold in the Boulevard area of ​​Manado City. The research method used in this research is the Descriptive method with observation parameters consisting of counting the number of bacterial colonies using the Total Plate Number (ALT) Method and Organoleptic quality (sensory assessment), regarding the appearance of the eyes, mucus, flesh, and tektite. Sampling was carried out in the morning (A) and afternoon (B) with 2 (two) repetitions. The panelists used are semi-trained panelists. The sample size in this study was 6 yellow trevally fish at each sample collection time (A and B) for 26 panelists. Based on the research results, the average Total Plate Number (ALT) in the morning and afternoon was as follows: 5.65 ×10^3 and 4.15 ×10^3, it was concluded that the quality of the fish was good, fresh, and suitable for consumption. The results of research on organoleptics regarding eyes, gills, mucus, meat, and texture obtained average values ​​ranging from 8.3 to 9.0. These results show that the yellow trevally fish is still fresh and suitable for consumption. Based on the results of this research, through an assessment of the ALT and organoleptic values, it can be concluded that the quality of the yellow trevally marketed in the Boulevard area is suitable for consumption according to SNI standards. Keywords: Yellow trevally, ALT, and organoleptic Abstrak Tujuan dari penelitian ini adalah:  Mengetahui kualitas ikan selar ekor kuning yang dijual di Kawasan Boulevar Kota manado.   Metode penelitian yang di gunakana dalam penelitian ini adalah metode Deskriptif dengan parameter pengamatan  teridi dari menghitung jumlah koloni bakteri dengan Metoda  Angka Lempeng Total (ALT) dan kwalitas Organoleptik (penilaian secara sensorik), terhadap penampakan  mata, lendir, daging dan tektir. Pengambilan sampel dilakukan pada pagi hari (A) dan diang Hari (B) dengan ulangan sebanyak 2 (dua) kali. Panelis yang digunakan adalah panelis semi terlatih. Besaran sampel pada penelitian ini yaitu 6 ekor ikan selar kuning pada masing-masing waktu pengambilan (A dan B) sampel untuk 26 orang panelis panelis. Berdasarkan hasil penelitian diperoleh Angka Lempeng Total (ALT) pada pagi dan siang rata-rata diperoleh  sebagai berikut: 5,65 ×10^3 dan 4,15  ×10^3 disimpulkan kualitas ikan baik, segar dan layak dikonsumsi.  Hasil penelitian tentang  organoleptik terhadap  mata, insang, lendir,  daging dan tektur diperoleh nilai nilai rata-rata berkisar 8,3 sampai 9,0. Hasil tersebut menjelaskan ikan selar kuning masih segar dan layak di konsumsi. Berdasarkan  hasil penelitian ini melalui penilaian terhadap nilai ALT dan organoleptik dapat disimpulkan bahwa  kualitas ikan selar kuning yang dipasarkan di Kawasan Boulevart layak dikonsumsi menurut standart SNI. Kata Kunci: Ikan selar kuning, ALT dan organoleptik
Analisis Proksimat dan Angka Lempeng Total pada Daging dan Tinta Cmi-Cumi (Loligo sp.) dI Pasar Bersehati Manado : Proximate Analysis and Total Plate Count of Squid (Loligo sp.) Meat and Ink at Bersehati Market in Manado City Taufik, Chesia; Dien, Henny Adeleida; Makapedua, Daisy Monica; Wonggo, Djuhria; Mentang, Feny; Reo, Albert Royke
Media Teknologi Hasil Perikanan Vol. 14 No. 1 (2026)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.14.1.2026.66196

Abstract

Squid (Loligo sp.) has meat that is rich in protein and ink that contains melanoprotein, which is a nutritionally valuable by-product but has not been optimally utilized. This study aimed to analyze the proximate composition (moisture content, ash content, total protein, and total fat) and Total Plate Count (TPC) of fresh squid meat and ink purchased from Bersehati Market, Manado. The study employed a descriptive quantitative method, with proximate and TPC analyses conducted in duplicate using the oven method for moisture content, gravimetric method for ash content, Kjeldahl method for total protein, Soxhlet extraction for total fat, and pour plate method for TPC. The results showed that squid meat had a moisture content of 90.30%, ash content of 1.19%, total protein of 20.05%, and total fat of 0.50%, while squid ink had a moisture content of 83.52%, ash content of 1.69%, total protein of 10.65%, and total fat of 1.66%. Squid meat showed higher moisture content and total protein, whereas squid ink showed higher ash content and total fat. The TPC of squid meat was 1.19 × 10¹ log CFU/mL, while squid ink showed a slightly lower value of 1.09 × 10¹ log CFU/mL, and both squid meat and ink were within the maximum permissible limits of microbial contamination according to the applicable standards. Kata kunci:  ink, loligo, meat, proximate, TPC Cumi-cumi Loligo sp. memiliki daging kaya protein dan tinta yang mengandung melanoprotein sebagai limbah bernilai gizi tinggi namun belum dimanfaatkan optimal. Penelitian ini bertujuan untuk menganalisis kandungan proksimat (kadar air, kadar abu, total protein, total lemak) serta Angka Lempeng Total (ALT) pada daging dan tinta cumi segar yang dibeli dari pasar Bersehati Manado. Metode penelitian yang digunakan adalah deskriptif kuantitatif, pengujian proksimat dan ALT dilakukan dengan dua kali ulangan: kadar air (metode oven), kadar abu (gravimetri), total protein (Kjeldahl), total lemak (Soxhlet), ALT (pour plate). Hasil penelitian menunjukkan bahwa daging cumi memiliki kadar air 90.30%, kadar abu 1.19%, total protein 20.05% dan total lemak 0.50%. Tinta cumi memiliki kadar air 83.52%, kadar abu 1.69%, total protein 10.65% dan total lemak 1.66%. Daging cumi memiliki kadar air dan total protein yang tinggi, dan tinta cumi memiliki kadar abu dan total lemak yang tinggi. ALT daging cumi 1.19x101 log CFU/mL, dan tinta cumi sedikit lebih rendah di 1.09x101 log CFU/mL, daging dan tinta cumi masih memenuhi batas maksimum cemaran mikroba sesuai standar yang berlaku. Kata kunci:  ALT, daging, loligo, proksimat, tinta  
Co-Authors Bulele, Abdala Daisy Monica Makapedua Djuhria Wonggo Engel Victor Pandey, Engel Victor Feny Mentang Gordianus P Lombongadil Grace Sanger, Grace Henny A Dien Hens Onibala Imbir, Yakobus Kostan Jenki Pongoh Kaseger, Bertie Elias Katiandagho, Yisia Kiwak, Patrick H Lantah, Puji Lestari Lita ADY Montolalu Lohoo, Helen Jenny Montolalu, Lita. A.D.Y. Nurmeilita Taher Palenewen, Joyce C. V. Roike Iwan Montolalu Salawati, Abraham Imanuel Saud, Royke Gilbert Saud Sembiring, Tuhu Edi Suranta Siegfried Berhimpon Sitepu, Agape Isak Soda, Jenefer Taufik, Chesia Verly Dotulong, Verly