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All Journal Chemistry Indonesian Journal of Chemical Research Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil JatiRenov: Jurnal Aplikasi Teknologi Rekayasa dan Inovasi JURNAL RISET DIWA BAHARI
Khairiyah, Zul
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Engineering Environmental Science Immunology & microbiology Materials Science & Nanotechnology Social Sciences Veterinary Other

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Shelf-life analysis of lawa mairo frozen as tradisional food from South Sulawesi Rasmini, Rasmini; Susilowati, Aryanti; Khairiyah, Zul
Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil Vol 8, No 1 (2024)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.akuatikisle.8.1.43-47

Abstract

This study aims to determine the frozen shelf life of Lawa’ Mairo by analyzing the total plate number. This research was carried out in June 2022, the manufacture and testing of Lawa 'Mairo was carried out at the Laboratory of the Fishery Product Quality Application Center, Makassar, South Sulawesi. This research is classified as quantitative research with experimental method, with four treatments (storage time). Three lengths of frozen storage, namely 1 day, 3 days, and 5 days, as well as 0 days as control (fresh lawa' mairo). Data analysis used the t test to see the effect of storage time on microbial growth and the effect of sensory values on treatment. The results of this study indicate that the shelf life of frozen lawa' mairo from ALT testing that has been carried out is classified as safe for consumption. Lawa’ mairo can last as long as in cold or frozen conditions. Based on the t test, the storage time was declared to have a significant effect on microbial growth in frozen lawa' mairo products. The results of the sensory test on the hedonic scale showed that the panelists' preference level was highest on fresh lawa' mairo (0 days storage). Based on the panelists' assessment of frozen lawa' mairo, there was a change in taste due to an oxidation process during the storage period. Based on the t test performed, it is stated that it has a significant effect between the sensory values of the hedonic scale on the storage time (p<0.05).
Physico-chemical characteristics of sea urchin shell calcium (Diadema setosum) on Barrang Lompo Island Hasrianti, Hasrianti; Harianti, Harianti; Awaluddin, Awaluddin; Khairiyah, Zul
Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil Vol 8, No 1 (2024)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.akuatikisle.8.1.21-27

Abstract

Calcium is a mineral that can be found in the shells of sea urchins. Calcium supplementation in pill form is commonly encountered within the community, derived from both animal and vegetable sources. The objective of this study is to investigate the physico-chemical properties of calcium derived from the shells of the sea urchin species Diadema setosum. The research was conducted between April 2023 and June 2023, involving sample collection on BarrangLompo Island and subsequent testing at the Chemical Laboratory of Pangkep State Agricultural Polytechnic. The study methodology employed entailed conducting experiments within a controlled laboratory setting where distinct treatment media were utilized. Specifically, the treatments employed were denoted as Treatment A, characterized by a temperature of 1000 °C, and Treatment B, characterized by a temperature of 500 °C.The findings of the study conducted on calcium derived from sea urchin shells (Diadema setosum) revealed that the calcium exhibited two distinct colors, namely dark brown and light brown. Additionally, some samples possessed an odor, while others were odorless. Furthermore, the texture of the calcium was observed to be smooth. The average yield values for treatment A and treatment B were determined to be 1.49 and 1.80, respectively. Moreover, the average water content values for treatment A and treatment B were found to be 1.29 and 1.06, respectively. Lastly, the average calcium content values for treatment A and treatment B were measured to be 83.30 and 78.20, respectively. Based on the results of statistical analysis, it is evident that there is no statistically significant disparity observed in the yield, water content, or calcium content of sea urchin shell calcium flour (Diadema setosum).
Bioactive Compounds and Microbacteria of Peel-Off Gel Mask Caulerpa racemosa Putri, Tri Widayati; Karim, Mutemainna; Khairiyah, Zul; Ramadhani, Andi Fitri
Indonesian Journal of Chemical Research Vol 11 No 2 (2023): Edition for September 2023
Publisher : Jurusan Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598//ijcr.2023.11-tri

Abstract

Caulerpa racemosa is a type of seaweed that has the potential to be cultivated because it is known and favored by the public.Caulerpa racemosa is used not only for consumption as food but also for beauty cosmetics because of its ingredients. This study aims to determine the Bioactive content and total plate count (TPC) of the Caulerpa racemosa peel-off gel mask. The pour plate method was used to determine the total plate number of mycobacteria and phytochemical testing in the form of tests for flavonoid, alkaloid, phenolic, tannin, triterpenoids, and saponin. The results showed that the total colony total plate count until the 3rd repetition had an average of 31 col/g. The results of the phytochemical test of the Caulerpa racemosa peel-off gel mask contained bioactive compounds: flavonoid, alkaloid, phenolic, tannins, triterpenoid, and saponin. Conclusion: The Total plate count of Caulerpa racemosa peel off the gel mask complies with Indonesian National standards (INS) with the content of bioactive compounds, namely tannins dan saponins. Caulerpa racemose was used for a pell-off gel mask for the first time.
Optimalisasi pengelolaan ekosistem mangrove dengan aksi bersih di Kawasan Mangrove Lantebung Kota Makassar Wulandari, Sri; Putri, Tri Widayanti; Khairiyah, Zul; Rapi, Nuraeni L; Nursyahran, Nursyahran
JatiRenov: Jurnal Aplikasi Teknologi Rekayasa dan Inovasi Vol 2 No 1 (2023): Edisi Mei
Publisher : Unit Penelitian dan Pengabdian Masyarakat Politeknik Pertanian Negeri Pangkajene Kepulauan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51978/jatirenov.v2i1.596

Abstract

Ekosistem mangrove merupakan ekosistem yang memiliki produktivitas tinggi. Salah satu ekosistem mangrove terdapat pada Kawasan Lantebung Kota Makassar Sulawesi Selatan. Lantebung merupakan destinasi wisata yang banyak dikunjungi untuk menikmati keindahan alamnya, namun seringkali mendapatkan sampah kiriman sebagai dampak dari pergerakan arus dan pasang surut. Tujuan dari kegiatan ini adalah diharapkan dapat memberikan kesadaran kebersihan lingkungan dan memberikan pemahaman kepada masyarakat bahwa sampah yang dihasilkan memberikan dampak buruk bagi perkembangan biota dan ekosistem mangrove. Metode yang digunakan dalam kegiatan adalah dengan metode observasi, persiapan dan aksi dengan pendekatan metode yang digunakan dalam kegiatan penyuluhan dan pelatihan yang bersifat ‘persuasif-edukatif’, yang dimaksudkan untuk memberikan pengetahuan dan pemahaman dalam menanggulangi pencemaran perairan. Pelaksanaan kegiatan pengabdian telah berjalan dengan baik dan lancar sesuai dengan rencana kegiatan yang telah disusun. Kegiatan ini dapat meningkatkan pemahaman masyarakat dan wisatawan terhadap pentingnya menjaga kebersihan pantai serta meningkatkan daya tarik wisatawan di Ekowisata Mangrove Lantebung.
Analisis Kimia Telur Ikan Tuna Mata Besar (Thunnus obesus) dari Berbagai Tingkat Kematangan Gonad Putri, Tri Widayati; Kamaruddin, Nurulhikmah; Khairiyah, Zul
Jurnal Riset Diwa Bahari (JRDB) Volume 3, Nomor 1, 2025
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) Institut Teknologi dan Bisnis Maritim Balik Diwa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63249/jrdb.v3i1.39

Abstract

Bigeye tuna (Thunnus obesus) is a type of large pelagic fish belonging to the Scombriade family that can spawn repeatedly during the spawning season. Bigeye tuna eggs have several phases of gonad maturity, including gonad maturity level IV and gonad maturity level V. This study aims to determine the chemical composition and mineral composition of bigeye tuna eggs (Thunnus obesus) from two levels of gonad maturity, namely gonad maturity level IV and gonad maturity level V. The parameters analyzed were water content, ash content, protein content, fat content, iron and zinc with three repetitions for each parameter. This study was conducted from June to August 2024. Sampling was carried out at two different locations with samples in the form of bigeye tuna eggs (Thunnus obesus). The results of the study showed that bigeye tuna eggs from gonad maturity level IV had a water content of 69.94%, ash content of 4.04%, protein content of 20.43%, fat content of 0.94%, iron content of 34.42% and zinc content of 142.58%. While the gonad maturity level V had a water content of 72.01%, ash content of 3.22%, protein content of 19.82%, fat content of 1.55%, iron content of 14.83% and zinc content of 172.50%. Based on the statistical results, it showed that bigeye tuna eggs had significant differences (significantly different) in water content, ash content, protein, fat, iron and zinc at two gonad maturity levels IV and gonad maturity level V.
Co-Authors Awaluddin Awaluddin Harianti Harianti Hasrianti, Hasrianti Kamaruddin, Nurulhikmah Karim, Mutemainna Nuraeni L Rapi Nursyahran, Nursyahran Putri, Tri Widayanti Putri, Tri Widayati Ramadhani, Andi Fitri Rasmini, Rasmini Sri Wulandari Susilowati, Aryanti