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All Journal OCTOPUS : Jurnal Ilmu Perikanan 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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Journal : Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil

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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).
Effect of chitosan from crab shells (Portunus pelagicus) on the chemical properties of liquid fertilizer Putri, Try Amelia; Harianti, Harianti; Basir, Buana; Khairiyah, Zul
Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil Vol 9, No 2 (2025)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.akuatikisle.9.2.123-126

Abstract

Swimming crab shell waste is a fishery byproduct that has the potential to pollute the environment if not utilized properly. One alternative utilization is to process it into chitosan, which is then formulated into liquid fertilizer. This study aimed to determine the effect of chitosan concentration based on swimming crab shells on the chemical properties of liquid fertilizer. The study was conducted from February to March 2025. Chitosan and liquid fertilizer production was conducted at the Fishery Products Biochemistry Laboratory, Pangkep State Agricultural Polytechnic. The method used was an experimental laboratory with a Completely Randomized Design (CRD), with three treatments and three replications, with chitosan concentrations of 2%, 4%, and 6%. Data were analyzed using One-Way ANOVA and the W-Tukey HSD test. If the assumption of homogeneity of variance was not met, Welch ANOVA with the Games-Howell test was used to determine differences in effects between treatments. The results showed that the treatment had a significant effect (P<0.05) on most of the chemical properties of liquid fertilizer. The chemical properties of pH were (2.90 3.00 3.23), C-organic were (1.08% 2.72% 4.21%), macronutrients N + P2O5 + K2O were (0.76% 0.64% 1.19%). In conclusion, increasing the concentration of chitosan improves the chemical properties of liquid fertilizer, so that crab shell chitosan has the potential as a material for liquid organic fertilizer formulation.
Nutrional analysis of male mackerel gyoza (Rastrelliger kanaguarta) fortififed with Kappaphycus alvarezii Seaweed Muskirah, Muskirah; Harianti, Harianti; Salam, Ayusal; Angreni, Husni; Khairiyah, Zul
Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil Vol 9, No 2 (2025)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.akuatikisle.9.2.127-130

Abstract

Food is very important as a source of nutrient for the body every day. Currently, the trend of fast food is increasingly attracting people’s interest without considering the nutrional content in it. Gyoza is a fast food similar to dimsum that has a savory and taste in the from of jiozia. Modification of gyoza filling using male mackerel (Rastrelliger kanaguarta) and Kappaphycus alvrezii seaweed is made as an alternative to healthy fast food. This study aims to determine the characteristic of the chemical and sensory quality of male mackerel gyoza (Rastrelliger kanaguarta) fortifed with Kappaphycus alvarezii seaweed. This research method was carried out in March-June 2025 using the experimental laboratory method with three treatments and repetitions for chemical test. The addition of Kappaphycus alvarezii seaweed to the nutrition of male mackerel gyoza had a significant effect (p<0.005) based on the ANOVA test, highest protein content in sample A without seaweed 19.97%, the highest iodine content in sample C fortified with 20 grams of seaweed 20.06 µg/g, the highest fiber content sample C fortified with 20 grams of seaweed with a result of 9.55%.
Co-Authors Angreni, Husni Awaluddin Awaluddin Bin Andy Omar, Sharifuddin Buana Basir Harianti Harianti Hasrianti, Hasrianti Joeharnani Tresnati Kamaruddin, Nurulhikmah Karim, Mutemainna Kariyanti, Kariyanti Karmila, Ziana Muskirah, Muskirah Nuraeni L Rapi Nursyahran, Nursyahran Putri, Tri Widayanti Putri, Tri Widayati Putri, Try Amelia Ramadhani, Andi Fitri Rasmini, Rasmini Salam, Ayusal Sri Wulandari Susilowati, Aryanti Widayati Putri, Tri