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All Journal Gema Agro SEAS (Sustainable Environment Agricultural Science)
Ni Made Darmadi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science

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Perbedaan Lama Perendaman dengan Kapur Tohor Ca(OH)2 terhadap Kualitas Kerupuk Kulit Ikan Tuna (Thunnus sp) Mardiana Lende; Ni Made Darmadi; I Made Kawan
GEMA AGRO Vol 24 No 2 (2019)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (131.033 KB) | DOI: 10.22225/ga.24.2.1707.108~114

Abstract

The purpose of this study was to determine the differences in the duration immersion with lime betel to the quality of fish skin crackers and the differences in the duration immersion with the best unslaked. The research method uses the experimental method with the aim to investigate the presence or absence of relation causes by giving certain treatment to the experimental group. The experimental design uses in this study is a Completely Randomized Design (CRD) with a single factor, namely the immersion of Tuna skin with a different time. Immersion with different time consists of several treatments, namely: (1) Treatment A: Immersion of fish skin with a duration of 6 hours. (2) Treatment B: Immersion of fish skin with a duration of 12 hours. (3) Treatment C: Immersion of fish skin with a duration of 18 hours. (4) Treatment D: Immersion of fish skin with 24-hour duration. The results of the study of differences in the immersion of Tuna fish skin for 6, 12, 18, and 24 hours did not show no significant difference (P>0.05) on water content. The highest water content was obtained in the immersion treatment for 24 hours which is 6.60% which was not significantly different from other treatments. Betel lime solution Ca (OH)2 can react with pectin in the material, thus forming calcium pectate. The content of pectin in the material affects the hardness (texture) of the material. This shows that the difference of soaking time with whiting on the quality of Tuna fish skin crackers shows no significant difference (P>0.05) statistically on the overall taste and acceptance and shows a very significant difference (P<0.01) statistically for taste and aroma. Subjectively, the best soaking for the process of making Tuna fish skin crackers is soaking for 18 hours
Detection of The Existence of Viral Nervous Necrosis on Fry Cantang Grouper at Rain Season Wahyu Nurlita; I Gde Suranaya Pandit; Ni Made Darmadi
SEAS (Sustainable Environment Agricultural Science) Vol. 4 No. 1 (2020)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (690.631 KB) | DOI: 10.22225/seas.4.1.1687.46-52

Abstract

Viral Nervous Necrosis (VNN) disease is one of the major causes of failure in grouper aquaculture activities. The pathogens attack the central nervous system, eyes retina, and reproductive organs. When the rainy season starts, it may generate lower water quality for aquaculture, which becomes a suitable condition for VNN infections in fry cantang grouper. For this reason, there is an emerged need to do the detection of the existence of Viral Nervous Necrosis (VNN) pathogen fry cantang grouper cultured at the rain season. Data analysis was carried out in descriptive ways that aim to make data are presented by the actual situation without giving any treatment so that it can be easily discussed with existing theory to conclude. The examination on the presence of Viral Nervous Necrosis (VNN) disease on fry cantang grouper lived at rain season was conducted using two methods which are conventional PCR and Real-time PCR. From 20 samples of fry cantang grouper taken for this study, 5 samples were detected positive Viral Nervous Necrosis (VNN) its equal to the prevalence of 25%. Histopathological observation on fry cantang grouper infected Viral Nervous Necrosis (VNN) show the appearance of vacuoles on ganglion cell layer, inner nuclear layer, and pigment epitel, a sign of lysis on the liver, vacuoles on the brain, necrosa, and hypertrophy on the brain, and the appearances of melano macrophage center on the kidney. The average water quality in the pond was reported at the temperature of 29.2 0C, salinity 33 ppt, and pH 8.3
Pengaruh Konsentrasi Asap Cair Terhadap Mutu Pengawetan Ikan Kembung Lelaki Monthanus Darisman Daba; I Gede Suryana Pandit; Ni Made Darmadi
GEMA AGRO Vol 27 No 1 (2022)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (131.099 KB) | DOI: 10.22225/ga.27.1.5001.38-43

Abstract

This study aims to determine the effect of liquid smoke concentration on the chemical and organoleptic composition of male mackerel with 1 day immersion. This research was conducted in August 2021 at the Processing Laboratory of the Faculty of Agriculture, Warmadewa University. The research method used is an experimental method and the design used is a completely randomized design (CRD) with a single factor in the form of adding liquid smoke preservatives, adding liquid smoke preservatives which consists of 4 treatments and 3 replications, namely 25% liquid smoke soaking 1 day, 30% liquid smoke soaking for 1 day, and 35% liquid smoke soaking for 1 day. Observations were in the form of chemical analysis and microbial analysis, namely, protein, water content, and total PLATE count. The best analysis results were obtained with liquid smoke preservative at a concentration of 35%, water content 78.69%, total PLATE count 2.5x102 coloni/g, protein content 15.12, appearance 8.55, odor 8.33, taste 8.33 and texture 8.11
Co-Authors I Gde Suranaya Pandit I Gede Suryana Pandit I Made Kawan Mardiana Lende Monthanus Darisman Daba Wahyu Nurlita