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All Journal Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati AL-HAYAT: Journal of Biology and Applied Biology JAGO TOLIS : Jurnal Agrokompleks Tolis Journal of Education Technology Information Social Sciences and Health Jurnal Agrosilvopasture-Tech BAKIRA: Jurnal Pengabdian Kepada Masyarakat MARSEGU : Jurnal Sains dan Teknologi Kalwedo Sains (KASA)
Liur, Isye Jean
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Engineering Neuroscience Nursing Public Health Other

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Kualitas Kimia dan Mikrobiologis Daging Ayam Broiler Pada Pasar Tradisional Kota Ambon Liur, Isye Jean
Al-Hayat: Journal of Biology and Applied Biology Vol 3, No 2 (2020)
Publisher : Fakultas Sains dan Teknologi, UIN Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ah.v3i2.6166

Abstract

Daging mudah mengalami kerusakan diakibatkan oleh kandungan air yang tinggi serta kandungan vitamin dan mineral. Selain itu, kerusakan daging ayam lebih banyak diakibatkan oleh adanya pertumbuhan mikroba yang berasal dari ternak, pencemaran dari lingkungan baik pada saat pemotongan maupun selama pemasaran. Tujuan penelitian ini untuk mengetahui kualitas kimia dan mikrobiologi daging ayam broiler di pasar tradisional Kota Ambon. Pengambilan sampel dilakukan pada dua pasar tradisional yang berbeda sebanyak 6 sampel. Masing-masing pasar diambil 3 sampel sebagai ulangan. Pengamatan yang dilakukan yaitu analisa kimia meliputi kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat (AOAC, 2000) dan analisa mikrobiologi meliputi Total plate count  (TPC), Coliform, E-Coli, Salmonella dan Staphylococus aeureus. Data terkait kandungan kimia dianalisis dengan rancangan acak lengkap pola searah sedangkan mikrobiologi diuraikan secara deskriptif. Hasil penelitian menunjukkan bahwa kualitas kimia dan mikrobiologi daging ayam broiler tergolong baik, karena kandungannya masih dibawah ambang batas maksimum kadar SNI. Kesimpulan yang diperoleh bahwa daging ayam broiler di pasar tradisional Kota Ambon layak untuk dikonsumsi.
Pengetahuan dan Sikap Masyarakat di Kecamatan Seram Utara Barat, Provinsi Maluku, Terhadap Keberadaan Burung Gosong Tagueha, Astri Dwyanti; Liur, Isye Jean
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 5, No 2 (2020): June 2020
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v5i2.3619

Abstract

Kemampuan burung gosong sebagai satwa yang mampu menghasilkan telur dengan ukuran diatas rata-rata dan ditetaskan oleh alam telah menjadi pemicu adanya eksploitasi tidak terkendali oleh manusia. Keadaan tersebut disebabkan adanya perbedaan cara pandang di tengah masyarakat. Penelitian ini bertujuan untuk mengetahui pengetahuan dan sikap masyarakat di Kecamatan Seram Utara Barat terhadap keberadaan burung gosong. Penelitian dilakukan dalam 2 tahap, yaitu Juli 2017 dan Agustus 2018 di dua desa utama (Labuan dan Pasanea) dan disertai observasi lokasi bertelur di beberapa gugusan pulau setempat (Pulau Tujuh). Hasil penelitian menunjukkan para pengumpul telur memiliki pengetahuan yang lebih lengkap tentang karateristik burung gosong dibandingkan masyarakat biasa. Pengetahuan tersebut kemudian dimanifestasikan dalam beberapa sikap konservasi untuk melindungi habitat dan populasi burung gosong, yaitu penggalian telur secara manual, rekonstruksi sarang bertelur, pelepasan anak burung, evaluasi kondisi telur, dan reinkubasi telur bertunas. Sikap tersebut belum mampu mengendalikan tingkat eksploitasi diantara masyarakat sehingga penting untuk dirumuskan program konservasi dan aturan hukum setempat yang sifatnya mengikat.
Studi Kasus Pola Konsumsi Pangan Sumber Protein Hewani Pada Masyarakat Suku Buton Di Kecamatan Kairatu Kabupaten Seram Bagian Barat Parawanti Opier, Indah Marwa; Joris, Lily; Liur, Isye Jean
JAGO TOLIS : Jurnal Agrokompleks Tolis Vol 4 No 1 (2024): Januari
Publisher : Universitas Madako Tolitoli

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56630/jago.v4i1.399

Abstract

Tujuan penelitian ini adalah untuk mengetahui pola konsumsi (jenis, jumlah, frekuensi konsumsi dan pengolahan) pangan sumber protein hewani pada masyarakat suku Buton di Kecamatan Kairatu Kabupaten Seram Bagian Barat. Alat yang digunakan dalam penelitian ini berupa timbangan, kamera, alat tulis menulis dan daftar pertanyaan (kuesioner) dan responden yang digunakan dalam penelitian ini adalah masyarakat suku buton di Kecamatan Kairatu Kabupaten Seram Bagian Barat. Penelitian ini dilaksanakan di empat dusun yaitu: Waraloin dan Pakarena, Airbuaya dan Siompu di Kecamatan Kairatu Kabupaten Seram Bagian Barat yang berlangsung sejak bulan Maret-April 2023. Analisis yang digunakan dalam penelitian ini analisia deskriptif dan regresi linear berganda. Variabel dalam penelitian ini adalah jenis dan jumlah konsumsi pangan hewani, frekuensi konsumsi, bentuk pengolahan bahan pangan hewani. Hasil penelitian menunjukkan bahwa jenis protein hewani yang dikonsumsi oleh responden dengan persentase terbesar pada jenis protein hewani berupa daging ikan, diikuti dengan jenis protein hewani telur, daging ayam, daging sapi dan daging bebek. Frekuensi konsumsi protein hewani pada kategori selalu pada jenis protein hewani berupa daging ikan dan kategori sering pada protein hewani berupa telur. Kesimpulan bahwa daging ikan, telur dan daging ayam merupakan beberapa jenis protein hewani yang umumnya dikonsumsi oleh masyarakat suku buton di Kecamatan Kairatu, sedangkan pengolahan dengan cara digoreng diterapkan pada semua jenis protein hewani yang dikonsumsi.
Substitusi Tepung Sagu Dan Tepung Daun Kelor Terhadap Kualitas Organoleptik Bakso Daging Ayam Walten, Theofilus; Liur, Isye Jean; Tiven, Nafly Comilo
Jurnal Agrosilvopasture-Tech Vol 2 No 2 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.2.347

Abstract

This study aims to determine the substitution of sago flour with moringa leaf flour on the organoleptic quality of chicken meatballs. Meatballs are made with the composition of 35% chicken breast, 45% sago flour, 10% ice cubes, 5% garlic, 3% salt, and 2% pepper/pepper. Sago flour is substituted with Moringa leaf flour, with a level of 5%, 10%, and 15%. The chicken meat is ground with 5% ice cubes, added with sago flour, spices, and 5% ice cubes, then mixed until homogeneous. The dough is formed into rounds (± 2 cm), then boiled in boiling water until cooked (until the meatballs float), then removed, drained, cooled, and prepared for the organoleptic test. The organoleptic test was performed using 25 untrained panelists. The variables observed were the color, smell, firmness, texture, and taste of the meatballs. The data obtained were analyzed for variance with a completely randomized design with 4 treatments, namely P0 (0% moringa leaf flour), P1 (5% moringa leaf flour), P2 (10% moringa leaf flour), P3 (15% moringa leaf flour). If there are differences between treatments, further tested with Duncan's test. The results of the statistical analysis showed that sago flour substituted with moringa leaf flour significant effect on the color, smell, firmness, texture, and taste of chicken meatballs.
SUBSTITUSI TEPUNG TAPIOKA DENGAN TEPUNG KULIT PISANG KEPOK (Musa Paradisiaca L.) TERHADAP KUALITAS ORGANOLEPTIK NUGGET AYAM BROILER Wael, Monik; Liur, Isye Jean; Tiven, Nafly Comilo
MARSEGU : Jurnal Sains dan Teknologi Vol. 2 No. 2 (2025): MARSEGU : Jurnal Sains dan Teknologi
Publisher : PT. BARRINGTONIA ASIATICA LESTARI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69840/marsegu/2.2.2025.73-81

Abstract

This research aims to determine the effect of substitution of tapioca flour and kepok banana peel flour on the organoleptic quality of broiler chicken nuggets. The research was carried out at the Animal Products Technology Laboratory, Faculty of Agriculture, Pattimura University. The number of respondents involved was 35 panelists. The research procedures included making kepok banana peel flour and making broiler chicken nuggets. The variables tested in this study included the organoleptic quality of broiler chicken nuggets, namely color, aroma, tenderness, texture and taste. The data obtained were analyzed using analysis of variance (ANOVA) using a Completely Randomized Design (CRD), with 5 treatments of kepok banana peel flour, each repeated 3 times. The research results show that tapioca flour and kepok banana peel flour can be used as alternative fillers which provide better organoleptic quality to broiler chicken nuggets, especially in terms of color, aroma, texture and taste.
PENDAMPINGAN BAGI KELOMPOK ANAK SEKOLAH TENTANG BETERNAK AYAM KAMPUNG SUPER, ARAB SEBAGAI SUMBER PROTEIN HEWANI DI DUSUN AIRLOUW KOTA AMBON Papilaya, Bercomien Juliet; Ralahalu, Tabitha Naomi; Labetubun, Jusak; Liur, Isye Jean
BAKIRA: Jurnal Pengabdian Kepada Masyarakat Vol 6 No 1 (2025): BAKIRA : Jurnal Pengabdian Kepada Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/bakira.2025.6.1.72-82

Abstract

Improving the knowledge and skills of school children, especially about raising chickens as a source of animal protein, begins with providing motivation, hard work/business and important basics to them. Raising native chickens has the potential to meet family needs, especially nutrition for children. Animal protein is an essential nutrient that plays an important role in improving children's nutritional status and is a strategic investment for future nutritional health. Protein and fat in meat and eggs can provide the energy needed by children for daily activities. Intensification of native chickens is a government program that has been running since 2000 to increase the population of chickens in order to meet the needs of the community. The general objective is to increase the production of native chickens by identifying superior seeds as males and females. The specific objective is to increase knowledge about the importance of protein, livestock skills, superior native chickens (KUB, Super and Arab). The implementation of community service activities is focused on student groups (teenagers and youth). The results obtained have a positive impact, children's knowledge and skills increase, this can be seen from cooperation in livestock farming. The positive impact of this activity is better chicken livestock production for family needs for meat and eggs, also reducing damage to yard plants and utilization of agricultural waste. The indicator of the success of this activity is around 80% of children who show better attention/response.
Organoleptic Quality of Beef Meatballs Substituted with Tuna Fish Meat (Thunnus Sp) Renwarin, Fransiskus Kelvin; Tiven, Nafly Comilo; Liur, Isye Jean
Journal of Education Technology Information Social Sciences and Health Vol 1, No 2 (2022): November 2022
Publisher : CV. Rayyan Dwi Bharata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57235/jetish.v1i2.149

Abstract

This study aims to determine the organoleptic quality of beef meatballs substituted with tuna meat. Beef (Biceps femoris muscle) and tuna (Thunnus sp) fillet portion, each mashed separately, for making meatballs with a composition of 70% beef, 16% tapioca flour, 9% ice water , 2% salt, and 3% spices consisting of garlic 2,2% and 0.8 ground pepper. The beef was substituted with tuna meat at a level of 0%, 20% and 40%, then all the ingredients were finely ground until they were evenly mixed to form a dough. The dough was shaped round (± 2 cm) manually by hand, then boiled until cooked (until the meatballs float), then tested organoleptically using untrained panelists. The variables observed were color, smell, elasticity, texture and taste of meatballs. The data obtained were analyzed for variance with a completely randomized design, with 3 treatments, namely P0 (beef without being substituted with tuna meat), P1 (beef substituted 20% with tuna meat), P2 (beef substituted 40% with beef). tuna fish). If there are differences between treatments, further tested with Duncan's test. The results showed that the substitution of beef meatballs with tuna meat had no significant effect on the color, smell, elasticity, texture and taste of beef meatballs.
UBI JALAR UNGU SEBAGAI PENGGANTI TEPUNG TAPIOKA DAN EFEKNYA TERHADAP KUALITAS SENSORIS NUGGET DAGING AYAM Mankutty, Derlin Elisabeth; Tiven, Nafly Comilo; Liur, Isye Jean
MARSEGU : Jurnal Sains dan Teknologi Vol. 2 No. 5 (2025): MARSEGU : Jurnal Sains dan Teknologi
Publisher : PT. BARRINGTONIA ASIATICA LESTARI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69840/marsegu/2.5.2025.273-281

Abstract

This study was conducted to assess the effect of replacing tapioca flour with purple sweet potato flour (Ipomoea batatas L.) on the sensory properties of chicken nuggets. The research design was experimental. Chicken nuggets were made using a mixture of ingredients, namely 200 grams of ground broiler chicken, 100 grams of tapioca flour, 125 grams of ice cubes, two tablespoons of full cream milk, 15 grams of garlic, and 5 grams of salt. Substitution treatments were carried out in five groups: P0 (no replacement), P1 (25% replacement), P2 (50% replacement), P3 (75% replacement), and P4 (full or 100% replacement) with purple sweet potato flour. Sensory tests were conducted by 35 panelists using the hedonic method to assess the color, aroma, texture, and taste of the product. Data were analyzed using analysis of variance (ANOVA) based on a Completely Randomized Design (CRD) with five treatments and 35 replications. The results showed that treatment P1 (25% purple sweet potato flour) obtained the highest score significantly in color (P<0.05), aroma (P<0.01), and texture (P<0.05). Based on these results, it was concluded that substitution of 25% purple sweet potato flour in chicken nugget dough was able to improve the sensory characteristics of the product, especially in the aspects of color, aroma, and texture.
Organoleptic Quality Of Chiken Meatballs Substituted With Tuna Meat (Thunnus Sp) Para, Ria Enjelina; Tiven, Nafly Comilo; Liur, Isye Jean
Kalwedo Sains (KASA) Vol 3 No 2 (2022): Kalwedo Sains (KASA), September 2022
Publisher : Program Studi Di Luar Kampus Utama Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/kasav3i2p75-83

Abstract

Chicken meat is an ingredient that contains high animal protein which contributes a lot in meeting protein needs for humans. Meatballs are processed meat that has been mashed and mixed with spices, flour and then formed into small balls and then boiled in hot water. Meatballs are processed meat that has been mashed and mixed with spices, flour and then formed into small balls and then boiled in hot water. This study aims to determine the organoleptic quality of chicken meatballs substituted with tuna meat. The research method used is using a questionnaire as primary data. The variables observed in this study were color, smell, elasticity, texture and taste. The data obtained will be tested with the Test of Homogeneity of Variances and Anova. If there is a difference between treatments, it will be tested further with Duncan's New Multiple Range Test. The results showed that the substitution of chicken meatballs with tuna fish could change the organoleptic quality of the meatballs, namely color, odor, elasticity, texture and taste, but not significantly.
Co-Authors Joris, Lily Jusak Labetubun Mankutty, Derlin Elisabeth Nafly C. Tiven Papilaya, Bercomien Juliet Para, Ria Enjelina Parawanti Opier, Indah Marwa Ralahalu, Tabitha Naomi Renwarin, Fransiskus Kelvin Tagueha, Astri Dwyanti Wael, Monik Walten, Theofilus