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All Journal Media Teknologi Hasil Perikanan Jurnal MIPA
Pandey, Engel
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Biochemistry, Genetics & Molecular Biology Chemistry Earth & Planetary Sciences Languange, Linguistic, Communication & Media Mathematics Physics

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Peningkatan Mutu dan Pendapatan Pengolah Ikan Cakalang Asap di Desa Pontoh, Kecamatan Wori, Kabupaten Minahasa Utara, Provinsi Sulawesi Utara Pandey, Engel; Pongoh, Jenki
Media Teknologi Hasil Perikanan Vol 8, No 1 (2020)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.8.1.2020.26056

Abstract

A low level of sanitation and hygiene applied by smoked fish processors in North Sulawesi can affect the quality and safety of the product itself. Interestingly, there is a huge market demand of smoked fish product in North Sulawesi. That is why  it is necessary to improve quality of smoked fish product by assisting the smoked fish processors. The program's target partners are located in Pontoh Village, Wori District, North Minahasa Regency which is geographically located on the coast Pontoh Village is categorized as a fishing community, which is about 50% classified as poor families and has a small business group of processing smoked fish. The aim of this program is to increase production, marketing and finance for small entrepreneurs in Pontoh Village, Wori District, North Minahasa Regency so they can be skilled and economically independent. The specific target of this activity is to produce smoked fish products that are superior in terms of taste and shelf life while providing business continuity and strong management. The method of implementation that will be applied to this program are 1) Training on how to produced smoked-fish product using good manufacturing practices  2) Assiting about sanitation and hygiene in every step of producing smoked fish; 3) Advising on management
Karakteristik Fisiko Kimia Dan Polisiklik Aromatik Hidrokarbon Ikan Julung (Hemirhampus marginatus) Asap Cair Cangkang Pala Salindeho, Netty; Pandey, Engel
Jurnal MIPA Vol 8, No 3 (2019)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/jmuo.8.3.2019.26194

Abstract

Tujuan penelitian yaitu: menentukan konsentrasi dan lama perendaman dalam larutan asap cair yang optimum melalui percobaan untuk mengaplikasikan asap cair hasil pirolisis cangkang pala pada pengawetan ikan julung. Hasil penelitian menunjukkan bahwa nilai Aw tertinggi pada  perendaman 90 menit dengan konsentrasi larutan asap cair 10 %. Kadar air tertinggi pada lama perendaman  90 menit dengan konsentrasi larutan asap cair  15 % yaitu 26,34 %. dan kadar protein tertinggi yaitu 54,23 % pada lama perendaman 30 menit pada konsentrasi larutan asap cair 10 % kadar lemak terendah 1,21 % pada lama perendaman 90 menit pada konsentrasi asap cair 5 % dan kadar abu terendah pada lama perendaman 60  menit dengan konsentrasi asap cair 10 % yaitu 1,12 %. Hasil penelitian julung asap cair pada lama perendaman 30 dengan konsentrasi 5 %, 10 % dan 15 % menunjukkan bahwa kandungan total PAH paling rendah dihasilkan pada konsentrasi larutan asap cair 5 % di ikuti oleh pengasapan cair dengan konsentrasi larutan asap cair 10 %, dan 15 %The purpose of this research is to determine the optimum concentration and soaking time in a liquid smoke solution through an experiment to apply liquid smoke from the pyrolysis of nutmeg shells to the preservation of julung fish. The results showed that the highest Aw value at 90 minutes immersion with a liquid smoke concentration of 10%. The highest water content in the 90 minute immersion with a liquid smoke concentration of 15% is 26.34%. and the highest protein content is 54.23% at 30 minutes soaking time at the concentration of liquid smoke solution 10% the lowest fat content is 1.21% at 90 minutes soaking time at 5% liquid smoke concentration and the lowest ash content at 60 minutes soaking time with concentration liquid smoke 10% which is 1.12%. The results of the liquid smoke rolls in the immersion period 30 with concentrations of 5%, 10% and 15% showed that the lowest total PAH content was produced at a concentration of 5% liquid smoke solution followed by liquid fuming with a concentration of liquid smoke solution of 10%, and 15%
Analisis Kimia dan Uji Organoletik Selai Rumput Laut Euchema Spinosum Damopolii, Niki Sirwanto; Kaseger, Bertie; Damongilala, Lena; Onibala, Hens; Pandey, Engel; Makapedua, Daisy; Sanger, Grace
Media Teknologi Hasil Perikanan Vol 9, No 3 (2021)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.9.3.2021.29920

Abstract

Eucheuma spinosum as a quality processed product that has added value. Jam is an ingredient with a gel or semi-gel consistency that is made from the pulp of the fruit. The gel or semi-gel consistency in jam is obtained from the interaction of pectin compounds derived from fruit or pectin added from outside, sucrose and acid sugars. This study aims to analyze the chemistry, including water content test, ash content test, and crude fiber test and organoleptic test for seaweed Eucheuma spinosum jam. In chemical analysis tests and organoleptic tests of Eucheuma spinosum seaweed jam, the water content in Euchema spinosum seaweed jam obtained the lowest results (A2B3), which was 29.75% while the largest (A2B2) was 34.50%, the ash content In Euchema spinosum seaweed jam got the greatest result from treatment (A1B3) by 1%, the crude fiber content in Euchema spinosum seaweed jam got the greatest result in treatment (A2B2 and A2B3) which was 0.015% and the lowest (A1B2) which was equal to 0 , 05%, the Organoleptic Test for the highest appearance test was found in A1B1 with a mean value of 8.69, A2B2 taste with a mean value of 8.44, A1B3 aroma with a mean value of 8.00 and treatment of 150 gr sugar - 0 ml, and A1B1 texture with a value Average 8.56. Eucheuma spinosum sebagai suatu produk olahan yang bermutu dan memiliki nilai tambah. Selai adalah bahan dengan konsistensi gel atau semi gel yang dibuat dari bubur buah. Konsistensi gel atau semi gel pada selai diperoleh dari interaksi senyawa pektin yang berasal dari buah atau pektin yang ditambahkan dari luar, gula sukrosa dan asam. Penelitian ini bertujuan untuk menganalisis kimia yang diantaranya  uji kadar air, uji kadar abu, dan uji serat kasar dan uji organoleptik selai rumput laut eucheuma spinosum. Dalam pegujian analisis kimia dan uji organoleptik selai rumput laut eucheuma spinosum di dapatkan hasil kadar air pada selai rumput laut Euchema spinosum mendapatkan hasil terendah (A2B3) yaitu sebesar 29,75% sedangkan yang terbesar (A2B2) yaitu sebesar 34,50%, Kadar abu pada selai rumput laut Euchema spinosum mendapatkan hasil terbesar dari perlakuan (A1B3) sebesar 1%, Kadar serat kasar pada selai rumput laut Euchema spinosum mendapatkan hasil paling besar pada perlakuan  (A2B2 dan A2B3)  yaitu sebesar 0,015% dan terendah (A1B2) yaitu sebesar 0,05%, Uji Organoleptik untuk uji kenampakan tertinggi terdapat pada A1B1 dengan nilai rerata sebesar 8,69 , rasa A2B2 dengan nilai rerata 8,44 , aroma A1B3 dengan nilai rerata 8.00 dan perlakuan 150 gr gula – 0 ml, dan tekstur A1B1 dengan nilai rerata 8.56.  
Efek Penambahan Ekstrak Daun Tagalolo (Ficus Septica Burm. F) terhadap Kadar Histamin dan Total Bakteri Ikan Cakalang (Katsuwonus pelamis L) Kaunsui, Marledi; Masinambou, Charles; Saragih, Ella Dertina; Harikedua, Silvana D; Pandey, Engel; Wonggo, Djuhria; Montolalu, Lita; Makapedua, Daisy Monica
Media Teknologi Hasil Perikanan Vol. 11 No. 1 (2023)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.11.1.2023.54138

Abstract

Histamine is one of the important parameters in determining the quality of fish quality, especially in fishery products that will be exported. This study aims to determine the effect of adding tagalolo leaf water extract on histamine levels and total plate counts in fresh skipjack (Katsuwonus pelamis L). The results showed that tagalolo leaves have the potential to slow down the rate of histamine and bacterial development in fish Keyword: skipjack, histamine, tagalolo leaves, total plate count   Histamin merupakan salah satu parameter penting dalam penentuan kualitas mutu ikan terutama pada produk perikanan yang akan diekspor. Penelitian ini bertujuan untuk mengetahui efek penambahan ekstrak air daun tagalolo terhadap kadar histamin dan angka lempeng total pada ikan cakalang (Katsuwonus pelamis L) segar. Hasil penelitian menunjukkan bahwa daun tagalolo memiliki potensi untuk dapat memperlambat laju perkembangan histamin dan bakteri pada ikan. Kata kunci: ikan, histamine, daun tagalolo, angka lempeng total
Co-Authors Daisy Monica Makapedua Damopolii, Niki Sirwanto Djuhria Wonggo Grace Sanger, Grace Hens Onibala Jenki Pongoh Kaseger, Bertie Kaunsui, Marledi Lita ADY Montolalu Makapedua, Daisy Masinambou, Charles Salindeho, Netty Saragih, Ella Dertina Silvana Dinaintang Harikedua