Article Per Year (5 Year)
p-Index From 2021 - 2026
4.184
P-Index
This Author published in this journals
All Journal HISTOGRAM: Jurnal Pendidikan Matematika AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan JURNAL BIOSAINSTEK Proximal: Jurnal Penelitian Matematika dan Pendidikan Matematika International Journal of Business English and Communication (IJoBEC) GEMBIRA (Pengabdian Kepada Masyarakat) PEDAMAS (Pengabdian Kepada Masyarakat) Jurnal Hasil-Hasil Pengabdian dan Pemberdayaan Masyarakat (JHP2M) Issues in Mathematics Educations (IMED) Axiology JURNAL BIOSAINSTEK JURNAL SAINS, SOSIAL DAN HUMANIORA
Talib, Dr. Ahmad
Universitas Muhammadiyah Maluku Utara
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Social Sciences Other

Published : 39 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 39 Documents
Search

 1   2   3   4 
Pengaruh Penggunaan Campuran Es Curah Dan Garam Dapur Terhadap Suhu Dan Mutu Ikan Kakap Usman Haya; Umar Tangke; Ahmad Talib
BIOSAINSTEK Vol 5 No 1 (2023): Jurnal BIOSAINSTEK
Publisher : UNIVERSITAS MUHAMMADIYAH MALUKU UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/biosainstek.v5i1.1333

Abstract

Penelitian dilaksanakan di Laboratorium pengolahan Hasil Perikanan, Program Studi Teknologi Hasil Perikanan Fakultas Pertanian dan Perikanan Universitas Muhammadiyah Maluku Utara dengan tujuan untuk mengetahui tingkat penurunan suhu tubuh ikan, mutu organoleptik dan perbandingan konsentrasi campuran es dan garam yang terbaik dalam usaha penanganan. Data hasil penelitian dianalisis dengan menggunakan analisis deskriptif, yang ditampilkan dalam bentuk grafik. Selanjutnya penggunaan analisis kuantitatif berupa uji mutu organoleptik dan analisis rancangan acak lengkap terhadap pengaruh penggunaan campuran es curah dan garam dapur terhadap suhu dan mutu ikan kakap. Hasil penelitian didapat bahwa penurunan suhu tubuh ikan pada masing-masing parlakkuan A1, A2 dan A3 masing masing adalah 11.,3 oC, 28,5 oC dan 18,8 oC., mutu organoleptik ikan kakap untuk mata, insang, lendir, bau dan tekstur untuk perlakuan A1 masing-masing adalah 6.8, 6.2, 7.0, 7.0 dan 7.8., untuk perlakuan A2 masing-masing adalah 6.1, 5.8, 6.8, 6.0 dan 7.2., sedangkan untuk perlakuan A3 masing-masing adalah 6.6, 6.4, 7.0, 6.4 dan 7.8., dan perbandingan konsentrasi es dan garam terbaik berdasarkan metode Bayes adalah A1 (es 100% dan garam 0%) serta A3 (es 75% dan garam 25%).
Sensory Quality Characteristics of Skipjack Tuna Crackers (Katsuwonus pelamis) Substituted with Tuna Bone Flour Rasna Wahab; Ahmad Talib; Ruslan A. Daeng
BIOSAINSTEK Vol 8 No 1 (2026): Jurnal BIOSAINSTEK
Publisher : UNIVERSITAS MUHAMMADIYAH MALUKU UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/biosainstek.v8i1.2722

Abstract

Indonesia is an archipelagic country with vast marine resources, dominated by pelagic fish such as tuna and skipjack tuna. Skipjack tuna (57,126.3 tons/year in North Maluku) is often processed traditionally, but parts other than the meat, such as bones, are generally discarded. Fish bones are a waste product rich in calcium and phosphorus, which are important for the body. Utilizing this waste into bone meal can increase the nutritional value of processed fishery products, such as fish crackers. The research was conducted at the UMMU Fishery Product Technology Laboratory in January 2024. The methods included making tuna bone meal (boiled, dried, and ground) and making skipjack fish crackers. The crackers were made in four formulations: A0 (control, 0% bone meal), A1 (10%), A2 (20%), and A3 (30%). The main analysis was a sensory quality test (organoleptic) for appearance, aroma, taste, and texture, followed by a Least Significant Difference (LSD) test if there was a significant effect. The organoleptic test results showed that the addition of tuna fish bone meal had a significant effect on all sensory quality parameters (appearance, aroma, taste, and texture). The highest values for all parameters (except appearance, which was highest in A4/30%) were generally achieved at a 30% fish bone meal addition concentration (A3 or A4 depending on the naming in the table), indicating an increase in panelist acceptance as the bone meal substitution increased. This demonstrates the potential for utilizing fish bone waste.
Optimization of the Mackerel Scad Supply Chain through Sustainable Management and Technical Approaches Umar Tangke; Sitkun Deni; Ahmad Talib; Maskhur Abdul Kadir
BIOSAINSTEK Vol 8 No 2 (2026): Jurnal BIOSAINSTEK
Publisher : UNIVERSITAS MUHAMMADIYAH MALUKU UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/biosainstek.v8i2.2801

Abstract

This study discusses the optimization of the mackerel scad supply chain in Indonesia through the implementation of data-driven management approaches, modern technology, and sustainability practices. Key challenges include overfishing, post-harvest losses, limited infrastructure, and a lack of awareness of sustainable practices. The proposed solutions encompass enhanced human resource training, the utilization of information and communication technologies, the application of cold chain systems and modern processing techniques, and strategic collaboration among stakeholders. Results indicate that these innovations can improve catch yields, product quality, global competitiveness, and resource sustainability. The main recommendations include infrastructure development, strengthened partnerships, and the integration of sustainability principles across the entire supply chain to ensure a resilient and sustainable fisheries industry in Indonesia.
Pengaruh Pemberian Tambahan Tepung Tulang Ikan Terhadap Pertumbuhan Ikan Nila dengan Sistem Budidaya Bioflok Jelsia K. Bunga; Ahmad Talib; Syahnul S. Titaheluw
JURNAL SAINS SOSIAL DAN HUMANIORA (JSSH) Vol. 3 No. 2 (2023): JSSH : Jurnal Sains, Sosial dan Humaniora
Publisher : Lembaga Penellitian, Pengabdian dan Publikasi (LP3M), UNIVERSITAS MUHAMMADIYAH MALUKU UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/jssh.v3i2.1754

Abstract

Penelitian ini dilakukan pada bulan Maret tahun 2023 di lokasi budidaya ikan Nila Desa Tarkus Kecamatan Sahu Timur kabupaten Halmahera Barat. Metode yang digunakan dalam penelitian ini adalah metode eksperimen dan Rancangan Acak Lengkap (RAL) dengan 4 taraf perlakuan dan untuk memperkecil kekeliruan, setiap perlakuan menggunakan 4 kali ulangan sehingga diperoleh 16 unit percobaan. Dari hasil penenelitian ini kemudian dianalisi Ragam yaitu: (1) Pertumbuhan mutlak ikan nila pada perlakuan tambahan tepung tulang ikan 15% memberikan sedikit pengaruh yang tidak signifikan terhadap nilai rata-rata. Namun dari hasil uji statistic (ANOVA) tidak memberikan pengaruh nyata terhadap pertumbuhan mutlak ikan nila, Pertumbuhan panjang mutlak ikan nila dari nilai rata-rata lebih tinggi terdapat pada perlakuan dengan tambahan tepung tulang ikan 15% dan 10%. Namun dari hasil uji statistic (ANOVA) tidak memberikan pengaruh nyata terhadap pertumbuhan mutlak ikan nila, Laju pertumbuhan lebih tinggi terdapat pada perlakuan dengan tambahan tepung tulang ikan 15% yaitu 0,49 gram perhari. (2) Efisiensi pakan pada setiap perlakuan dengan tambahan tepung tulang ikan 0%, 5%, 10%, dan 15% berdasarkan hasil uji stastik (ANOVA) dinyatakan Tidak memberikan pengaruh nyata. (3) Rasio konversi pakan pada perlakuan tambahan tepung tulang ikan 0%, 5%,10%, dan 15% berdasarkan hasil uji satistik (ANOVA) tidak memberikan pengaruh nyata. (4) Kelangsungan hidup dari hasil uji stastik (ANOVA) pada perlakuan tambahan tepung tulang ikan 0%, 5%, 10%, dan 15% dinyatakan Tidak memberikan pengaruh nyata.
Analisis dan Mutu Mikrobiologi Pada Bahan Baku Pembuatan Surimi dari Daging Ikan Layang (Decapterus sp) dan Daging Ikan Tongkol (Euthynnus Affinis) Selama Penyimpanan Rahmawati Lumaela; Ahmad talib; Ruslan A. Daeng
JURNAL SAINS SOSIAL DAN HUMANIORA (JSSH) Vol. 3 No. 2 (2023): JSSH : Jurnal Sains, Sosial dan Humaniora
Publisher : Lembaga Penellitian, Pengabdian dan Publikasi (LP3M), UNIVERSITAS MUHAMMADIYAH MALUKU UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/jssh.v3i2.1757

Abstract

Surimi merupakan produk intermediate yang dibuat dari daging ikan yang mengalami proses pencucian berulang kali untuk menghilangkan lemak dan disimpan pada suhu rendah (penyimpanan beku). Penelitian ini bertujuan untuk untuk mengetahui mutu pada produk olahan surimi dari daging ikan layang (Decapterus sp) dan daging ikan tongkol (Euthynnus Affinis) selama penyimpanan. manfaat dari penelitian ini dapat mengetahui kualitas mutu surimi daging ikan layang dan ikan tongkol selama penyimpanan. Bahan baku yang digunakan dalam penelitian ini adalah ikan layang dan ikan tongkol masing- masing berat 1,5 kg dibawah ke laboratorium kemudian ikan dibersihkan dengan air mengalir, difillet untuk memisahkan daging dari kulit dan tulang lalu daging ditimbang terlebih dahulu sebelum dilumatkan menggunakan bleander.. Kemudain dimasukkan kedalam larutan pengencer dan akan dituangkan media PCA sebagai tempat tumbuhnya bakteri lalu dimasukkan kedalam incubator yang dimana hasilnya untuk ikan layang hari hari ke 0 3,5×10⁵/gr, hari ke 3 1,1×10⁵/grdan hari ke 6 3.0×10⁵/ grsedangkan ikan tongkol hari ke 0 3,1×10⁵/gr hari ke 3 7,1×10⁵/gr dan hari ke 6 tidak tumbuh pada 10⁵yang artinya ikan layang dan ikan tongkol ini layak untuk dikonsumsi dan di ekapor karena tidak melebihi batas yang telah ditetapkan yaitu 5 x 105 koloni/gr SNI ISO 4833.1:2015.
Studi Penerapan HACCP pada Pembekuan Ikan Tuna Madidihang (thunnus albacares) Studi Kasus pada PT. Harta Samudra di Kabupaten Pulau Morotai Sahdia Deni; Ahmad Talib; Ibnu W. Laitupa
JURNAL SAINS SOSIAL DAN HUMANIORA (JSSH) Vol. 3 No. 2 (2023): JSSH : Jurnal Sains, Sosial dan Humaniora
Publisher : Lembaga Penellitian, Pengabdian dan Publikasi (LP3M), UNIVERSITAS MUHAMMADIYAH MALUKU UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/jssh.v3i2.1758

Abstract

Penelitian ini bertujuan mengetahui sejauh mana penerapan HACCP dan untuk mengamati tingkat sanitasi dan hygienes pada ruang produksi PT. Harta Samudra. Hasil pengamatan yang dilakukan penulis menunjukan bahwa penerapan HACCP dalam penanganan tuna loin sudah sesuai dengan standar GMP hal ini terlihat dalam penggunaan dokumen GMP dan SSOP dalam alur proses penanganan ikan tuna loin dari awal penerimaan sampai pada proses eksport begitu juga dengan area ruang produksi sangat bersih sesuai dengan standar SOP serta peralatan untuk pembuatan untuk tuna loin bersih. Hasil wawancara dengan karyawan juga didapatkan kualitas sudah sangat baik sehingga tidak pernah ada komplen dari konsumen kepada PT. Harta Samudra.
Effect of Feeding on Growth Patterns of Vaname Shrimp (Litopeanus Vannamei) in Biofloc Ponds in Dowora Village, Tidore Islands City Dani Kamaruddin; Ahmad Talib; Ibnu W. Laitupa; Syahnul S. Titaheluw
JURNAL SAINS SOSIAL DAN HUMANIORA (JSSH) Vol. 4 No. 2 (2024): JSSH : Jurnal Sains, Sosial dan Humaniora
Publisher : Lembaga Penellitian, Pengabdian dan Publikasi (LP3M), UNIVERSITAS MUHAMMADIYAH MALUKU UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/jssh.v4i2.2260

Abstract

Vaname shrimp (Litopeanus vannamei), known as white shrimp, is an introduced species from the waters of Central America and countries in Central and South America such as Ecuador, Venezuela, Panama, Brazil and Mexico that has not been cultured in Indonesia for a long time. In recent years, the main contributing commodity to the aquaculture sector in Indonesia is white shrimp. Vaname shrimp was officially released in 2001 and since then the role of vaname is very real to replace the tiger shrimp (Penaeus monodon) agro-industry which is the original Indonesian shrimp that has decreased and failed production due to technical and non-technical factors. This research was conducted in the vaname shrimp farming pond of Muhammadiyah University of North Maluku, located in Dowora Village, Tidore Islands City in April-June 2023. The amount of feed given must be in accordance with the needs of shrimp in the pond, so as not to experience a lack of feed or excess feed. Shrimp need a lot of protein in its growth, generally the protein needed by shrimp in a higher percentage compared to other animals. Protein is the nutrient that plays the most role in shrimp growth. Shrimp need for protein is different for each life stadia.
Analysis of Pathogenic Bacteria in Salted Yellowtail (Caesio cuning) Fish Products in Ternate City Area Markets Alfattah Nafsih; Ahmad Talib; Aisyah Bafagih; Ruslan A. Daeng
JURNAL SAINS SOSIAL DAN HUMANIORA (JSSH) Vol. 4 No. 2 (2024): JSSH : Jurnal Sains, Sosial dan Humaniora
Publisher : Lembaga Penellitian, Pengabdian dan Publikasi (LP3M), UNIVERSITAS MUHAMMADIYAH MALUKU UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/jssh.v4i2.2262

Abstract

Salted fish is a food ingredient made from fish meat preserved by salting and drying methods that has a distinctive taste and texture with a shelf life of up to months to years. However, the traditional process of making and selling salted fish still does not pay attention to sanitation and hygiene issues. This study aims to identify Escherichia coli bacteria and determine the total Escherichia coli bacteria in yellowtail salted fish products (Caesio cuning). The benefits of this study can determine whether or not yellowtail salted fish products (Caesio cuning) meet the requirements for pathogenic bacterial contamination according to SNI. Random sampling, the samples used in this study were salted yellowtail fish (Caesio cuning) obtained at the three markets in Ternate City Region. The microbiological test stages of determining Escherichia coli bacteria using (SNI 2332.1: 2015) are in the pre-suspect test and the presumptive test adjusted to the APM Table (Most Likely Number). The data were analyzed descriptively qualitatively, obtained the total results of Escherichia coli bacteria from the three samples, namely <3 APM. The results of this study are in accordance with the requirements of the quality standard of dried salted fish for Escherichia coli bacterial contamination based on the Indonesian National Standard (SNI 8273-2016) which is <3 APM so that it is feasible and safe for consumption because it does not exceed the predetermined limit.
Microbiological Bacteria Analysis of Salted White Snapper Fish Sold in Ternate City Isra Abuba; Ahmad Talib; Ibnu W Laitupa; Azis Husen
JURNAL SAINS SOSIAL DAN HUMANIORA (JSSH) Vol. 4 No. 2 (2024): JSSH : Jurnal Sains, Sosial dan Humaniora
Publisher : Lembaga Penellitian, Pengabdian dan Publikasi (LP3M), UNIVERSITAS MUHAMMADIYAH MALUKU UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/jssh.v4i2.2263

Abstract

This research was conducted in the market in Ternate City for sampling salted white snapper and for the microbiological testing process carried out at the Class I Babullah Ternate Fish Quarantine Station in March 2024, with the aim of knowing the safety level of salted white snapper products in Ternate City and to identify microbial content in salted white snapper products. The working method used is to conduct microbiological testing of Salmonella sp bacteria using (ISO 6579: 2015) on salted white snapper fish samples obtained from the three markets in Ternate City. The results showed that the test results of salted white snapper fish in Dufa-Dufa Market, Gamalama Market, Bastiong Market were negative for Salmonella bacteria and the results of pre-enrichment tests, enrichment tests and biochemical tests of Salmonella sp bacteria in salted white snapper fish in Dufa-Dufa Market, Gamalama Market, Bastiong Market were negative for Salmonella bacteria. While the advice from the author is that the results of the research that has been done can be suggested for salted fish traders who are sold by further improving cleanliness at the place of sale, equipment and the traders themselves so that contamination of salted fish can be minimized.
Co-Authors Alfattah Nafsih Amra Ariyani Andina Ainayah Naim Arkas, Amaliah Nurul Asdar Asriati Auliyanti Sahril Azis Husen, Azis Bafagih, Aisyah Citra Anugrah Dani Kamaruddin Dian Indah Kusuma Frits Jamlaay Fuadah Johari Geminastiti Sakkir Gunawan, Sukrianto Gustikasari Amin Haerul Hamzah Upu Hisyam Ihsan Husain, Aziz Ibnu W. Laitupa Ilham Minggi Iradatullah Suhadi Ishaq Munajah Isra Abuba Iyad Abdallah Al- Shreifeen Jelsia K. Bunga Jumahir Hairil Kamarudin Muhammad Korompot, Chairil Anwar La Sunra M. Safar Nur Maemuna Muhayyang Marham Mushaddiq Marlena T Maskhur Abdul Kadir Muhammad Ardan Muhammad Hi Noh Nekky Rahmiyati Nurdin Noni Nurfadillah Nurul Hakim Lamaranginang Nurwati Djam’an Puja Renita Meilani Rahmawati Lumaela Rasna Wahab Reski Effendi Rizki Fauzi Rosidah Rosnani Said Ruslan Daeng Matteru, Ruslan Daeng Rusli Ryan Rayhana Sofyan Sabri Sahdia Deni Sahril Nur Siti Nurhani Sitkun Deni St. Hartina Tahir Suci Amaliah Sukrianto Gunawan Syafruddin Side Syahnul Sardi Titaheluw Syarifah Farahdiba Syarifuddin Dollah Syifa Fauziah Titiek Rachmawati Umar Tangke, Umar Usman Haya Usman Mulbar Wahidah Sanusi Wawan Widyarti Hakman Zafitrah Rhamadani