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All Journal NIKe Jurnal Ilmiah Perikanan dan Kelautan | Fisheries and Marine Scientific Journal Jambura FIsh Processing Journal Journal of Aquaculture and Fish Health Jurnal Pendidikan dan Konseling INTEGRITAS : Jurnal Pengabdian Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Jurnal Abdi Insani Cakrawala Repositori Imwi Tomini Journal of Aquatic Science Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Buletin Jalanidhitah Sarva Jivitam Research Review: Jurnal Ilmiah Multidisiplin Jurnal Pengabdian Masyarakat Teknologi Pertanian Jurnal Perikanan Journal Of Fisheries Agribusiness
Suherman, Sutianto Pratama
Universitas Negeri Gorontalo
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Physics Social Sciences Veterinary Other

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Karakteristik Organoleptik dan Kimia Pukis Tepung Talas (Xanthosoma Sagitifolium) yang Difortifikasi Dengan Tepung Kulit Udang Vaname (Ditopenaeus Vannamei) : (Organoleptic and Chemical Characteristics of Taro Flour Pukis (Xanthosoma Sagitifolium) Flour Fortified with Vaname Shrimp Skin Flour (Ditopenaeus Vannamei)) Megawati Elu; Rahim Husain; Sutianto Pratama Suherman
Research Review: Jurnal Ilmiah Multidisiplin Vol. 2 No. 1 (2023): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2023 - Juli 2023)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v2i1.29

Abstract

The research aimed to determine the organoleptic and chemical quality of pukis cake. The treatment of this research was the addition of shrimp shell powder for 15gr, 20gr, and 25gr to pukis cake. Additionally, the parameters tested were organoleptic characteristics, namely appearance, aroma, color, taste, and texture which were analyzed using the Kruskal-Wallis test. The treatments with significant effects were further tested with Duncan’s Multiple Range test to determine differences in treatment. On the other hand, the chemical characteristics observed werw moisture content, fat content, ash content, protein content, and calcium content. The results of Duncan’s Multiple Range test indicated that the treatment of the pukis formulation with different fortification of shrimp shell powder resulted in significantly different organoleptic characteristics off appearance, aroma, color, taste, and texture. At the same time, the fortification of shrimp shell powder affected the chemical characteristics of pukis cake, namely the water content of around 20.64%, ash content of 1.68%, fat content of 5.85%, protein content of 8.745%, and calcium content of 21.45 mg/kg. the best treatment, according to the panelist’s assessment of pukia cake, was treatment A, namely 15gr of shrimp shell powder.
Wadah Budidaya Crab Ball pada Kedalaman yang Berbeda Terhadap Pertumbuhan dan Kelangsungan Hidup Kepiting Bakau (Scylla Sp) di Tambak Moh Furqan M Dj Taiyeb; Yuniarti Koniyo; Sutianto Pratama Suherman
Research Review: Jurnal Ilmiah Multidisiplin Vol. 2 No. 2 (2023): Research Review: Jurnal Ilmiah Multidisiplin (Agustus 2023 - Januari 2024)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v2i2.43

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh peletakan wadah budidaya pada kedalaman yang berbeda terhadap pertumbuhan dan kelangsungan hidup kepiting bakau (Scylla sp). Penelitian ini dilaksanakan pada bulan april sampai mei 2022. Metode yang digunakan adalah metode eksperimen dengan rancangan acak lengkap (RAL). Perlakuan yang diberikan yaitu perlakuan A (permukaan tambak) dan perlakuan B (dasar tambak) dengan sepuluh kali ulangan, masing-masing wadah berisikan satu ekor kepiting bakau. Parameter yang diamati yaitu pertumbuhan mutlak, sedangkan parameter pendukung yaitu kualitas air meliputi suhu, salinitas, pH, dan DO.pengukuran pertumbuhan dilakukan pada setiap 10 hari. Analisis terhadap data pertumbuhan kepiting bakau menggunakan analisis uji T (Independent Sampel T Test). Kepiting bakau yang digunakan dalam penelitian ini berukuran 150-200 gr/ekor dan diberikan pakan ikan rucah sebanyak 5% pada Pagi Hari dan 5 hari pada Malam hari Selma penelitian. Dari hasil analisis yang dilakukan menunjukan perbedaan pada pertumbuhan berat dan panjang, namun tidak berpengaruh terhadap pertumbuhan lebar kepiting bakau (Scylla sp). Hasil pengamatan terbaik pada pertumbuhan kepiting bakau (Scylla sp) terdapat pada perlakuan A (Permukaan tambak) dengan nilai rata-rata berat 3,4 gr, panjang 0,11 cm, dan lebar 0,19 cm dan pertumbuhan terendah terdapat pada perlakuan B (dasar tambak) dengan nilai rata-rata berat 1,6 gr, panjang 0,17 cm, dan lebar 0,17 cm.
Karakterisasi Mutu Produk Kue Kering (Cookies) Hasil Substitusi Tepung Kepala Udang (Litopenaeus Vannamei) dan Tepung Terigu Ristionita Ishak; Rieny Sulistijowati; Sutianto Pratama Suherman
Research Review: Jurnal Ilmiah Multidisiplin Vol. 2 No. 2 (2023): Research Review: Jurnal Ilmiah Multidisiplin (Agustus 2023 - Januari 2024)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v2i2.49

Abstract

This research aimed to formulate and analyze organoleptic values and chemical parameters (moisture, protein, calcium contents) from cookies substituted with whiteleg shrimp head flour and wheat flour. The research employed the experimental method with two replications and three treatments, namely P1 (5 grams whiteleg shrimp head flour and 95 grams wheat flour), P2 (10 grams whiteleg shrimp head flour and 90 gram wheat flour), and P3 (15 grams whiteleg shrimp head flour and 85 grams wheat flour). Moreover, the parameters tested were organoleptic sharacteristics analyzed using Rasch model. The result analysis of the Rasch model in the treatment of coocies substituted with whiteleg shrimp head dlour and wheat flour produced organoleptic characteristic assessed by the panelists on 5 gr, 10 gr, and 15 gr levels, indicating that is was difficult for the panelists to asess color and aroma, while panelists easly assessed appearance, taste, and texture. The chemical parameters were analyzed using a completely randomized design and ANOVA (Analysis of Variance). The result of the ANOVA test depicted that different cookies treatments had a singnificant effect (P<0,05) on the content of cookies substituted with whiteleg shrimp head flour and wheat flour, so it continued whit Duncan’s Multiple Range Test. The value of Duncan’s multiple range test revealed a significant effect difference among each treatment, namely the water content at the 5 gr, 10 gr, and 15 gr levels signified that all treatments had no significant effect, the protein content indicated that 5 gr level was significantly different from the 10 gr level, and the 10 gr level was significanly different from the 15 gr level at the same time, the calcium content with levels of 5 gr, 10 gr and 15 gr indicated that all treatments were significantly different.
Pengaruh Kombinasi Hasil Fermentasi Ampas Tahu Dan Dedak Padi Terhadap Pertumbuhan Biomassa Cacing Sutera (Tubifex Sp) Mulis; Aldrianto B. Hunow; Sutianto Pratama Suherman
Research Review: Jurnal Ilmiah Multidisiplin Vol. 2 No. 2 (2023): Research Review: Jurnal Ilmiah Multidisiplin (Agustus 2023 - Januari 2024)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v2i2.52

Abstract

This studyiaims to determini the effectiof the combination of fermented tufo dregs and rice bram on the growth of silkwormibiomass. This researchiwas conductedifrom May to Julyi2022. Theimethod used was am experimental method with a completelyirandomized designi(CRD) with 4 treatments and 3 replications. The treatmentsiin this studyiwere reatment A (Control), B (Combination of 50% tufo dregs and 50% rice bran), C (Combination of 75% tufo dregs and 25% rice bran), D (Combination of 25% tofu dregs and rice bran 75%),Using gutters with a size of i80 cm xi10 cm xi12 cm.i10 grams container, the test materials used were organic tufo dregs and rice bran fermeted with EM4 (Effective Microoganim-4) prebiotic.iThe results of ithe ANOVA testianalysis showed that population growth and silkworm biomass using a combination of tofu dregs fermentation and rice bran had isignificantieffecti(P>0.05) with itheibest resultsiin treatmentiD, which was 7169 induviduals and absolute biomass in D, which was 21,02 (grams) Water iquality iduring the study was in the standard range for silkworm growth.
Efektivitas Waktu Pelumuran Ekstrak Asam Belimbing Wuluh (Avverhoa Bilimbi) terhadap Penurunan Kadar Logam Berat Merkuri (Hg) pada Ikan Mujair (O.Mosambiccus) Jean Goma; Rieny Sulistijowati; Sutianto Pratama Suherman
Research Review: Jurnal Ilmiah Multidisiplin Vol. 3 No. 1 (2024): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2024 - Juli 2024)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v3i1.68

Abstract

This study aims to analyze the effectiveness of coating time with belimbing wuluh (averrhoa blimbi) extract in reducing the heavy metal mercury (Hg) levels in Mozambique tilapia (O.mossambicus). This research employed a Completely Randomized Design (CRD) method where the data were analyzed using variance analysis (ANOVA) and further tested by Duncan's multiple range test. The study was conducted using an experimental approach with two replications at three different locations: downstream (Bolangitang River), midstream (Sonuo Village), and upstream (Ollot Village). The treatments involved different coating times with averrhoa blimbi extract. The treatment levels consisted of four control levels: 5 minutes, 10 minutes, and 15 minutes. The research results demonstrated that a 15-minute coating time with averrhoa blimbi extract significantly reduced mercury levels in Mozambique tilapia in the downstream area of the Bolangitang River, with the highest reduction percentage reaching 63%. Meanwhile, the lowest reduction percentage was observed in the midstream area (Sonuo Village), with a 10-minute coating time resulting in a reduction percentage of 20.01%. Thus, the coating time of averrhoa blimbi extract was 50% effective in reducing heavy metal mercury (Hg) levels. This study contributes significantly to understanding the potential use of natural materials in addressing heavy metal pollution in freshwater ecosystems. It also highlights the relevance of utilizing local materials such as averrhoa blimbi as an alternative in conservation efforts and the protection of the environment and fisheries resources.
Karakterisasi Roti Manis Subtitusi Tepung Rumput Laut (Eucheuma Cotonii), dan Tepung Ubi Talas (Colocasia Esculenta L Schott) Sri Oktaviani Pasi; Rahim Husain; Sutianto Pratama Suherman
Research Review: Jurnal Ilmiah Multidisiplin Vol. 3 No. 1 (2024): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2024 - Juli 2024)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v3i1.77

Abstract

This study aims to analyze the organoleptic and chemical characteristics of sweet bread substituted with seaweed flour (Eucheuma cottonii) and taro flour (Colocasia esculenta L. Schott). The research used four treatments with different ratios of seaweed flour to taro flour, namely P1 (0%:100%), P2 (30%:70%), P3 (35%:65%), and P4 (40%:60%), each with two replications. The parameters tested included fat content, protein content, moisture content, ash content, and organoleptic tests using the hedonic method. The study was designed using a Completely Randomized Design (CRD). Chemical data were analyzed using ANOVA and further tested with Duncan's test, while organoleptic data were analyzed using the Kruskal-Wallis test. The results showed that the P4 treatment (40% seaweed flour: 60% taro flour) provided the best results in organoleptic tests. The Kruskal-Wallis test results indicated that the different proportions of seaweed flour and taro flour significantly affected the appearance, aroma, color, texture, and taste of the resulting sweet bread. The chemical characteristics of the sweet bread in the best treatment (P4) were 2.58% fat content, 8.69% protein content, 27.07% moisture content, and 1.75% ash content. This research indicates that the substitution of seaweed flour and taro flour can produce sweet bread with good sensory quality and a chemical composition that is potential for food product diversification.
Analisis Penerapan Teknologi dan Best Management Practice Budidaya Udang Vanname (Litopenaeus Vannamei) di Tambak Kecamatan Mananggu Nur Awalia; Hasim; Sutianto Pratama Suherman
Research Review: Jurnal Ilmiah Multidisiplin Vol. 3 No. 2 (2024): Research Review: Jurnal Ilmiah Multidisiplin (Agustus 2024 - Januari 2025)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v3i2.95

Abstract

Vannamei shrimp farming requires the proper application of technology and management to enhance productivity and sustainability. This study aims to analyze the application of the best technology and management practices by vannamei shrimp (Litopenaeus vannamei) farmers in Mananggu District, Boalemo Regency, Gorontalo Province. The methods used include observation and interviews with 8 out of 11 farmers, with data collected through questionnaires focusing on six indicators of Best Management Practices (BMP): pond preparation, feed management, seed management, water quality management, pest and disease monitoring, and harvesting. The results show that 7 out of 8 farmers implemented technology during the pond preparation stage. Education level also influenced practices, with 62.5% of respondents having higher education (high school to bachelor's degree). The application of BMP plays a crucial role in improving the efficiency of vannamei shrimp farming in this area.
Pengaruh Pemotongan Bagian Tubuh yang Berbeda terhadap Waktu Moulting dan Ukuran Kepiting Bakau (Scylla serata) Adi Wibowo; Juliana; Sutianto Pratama Suherman
Research Review: Jurnal Ilmiah Multidisiplin Vol. 4 No. 1 (2025): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2025 - Juli 2025)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v4i1.134

Abstract

This study aims to determine the effect of different body part amputations on the moulting time and size of mangrove crabs (Scylla sp.) and to identify the most effective amputation method for accelerating moulting and enhancing growth. The research was conducted in Kantanan Village, Bokat District, Buol Regency, Central Sulawesi Province. A Completely Randomized Design (CRD) was applied with four treatments and five replications, totaling 20 experimental units. The collected data were analyzed using ANOVA to assess the significance of treatment effects. Data collection involved direct observation in aquaculture ponds and literature studies to support findings with relevant references. The observation technique was used to monitor the moulting process and crab growth based on research indicators. Meanwhile, the literature study involved reviewing books and journals related to the biology and cultivation of mangrove crabs. The results indicate that body part amputation influences moulting time and crab size. The treatment involving locomotor limb amputation resulted in the best growth performance compared to other treatments. This study recommends stricter water quality control in future research to ensure an optimal environment for mangrove crab growth and moulting.
Co-Authors Abudi, Candra Perdana Adi Wibowo Ahmad, Indra Gandhi Aldrianto B. Hunow Alfi Sahri R Baruadi Alvionita, Mita Amelya Mustamu Ansar Ansar Arafi Lamadi Arafik Lamadi Arif Maulana Abduh Bunajir Bunajir Candra Perdana Abudi Dini Alvateha Elu, Megawati Farha Musdalifa Tambulango Goma, Jean Hasim Hasim Heni Pujiastuti Hunow, Aldrianto B. Intan Tri Tiansih Nuna Ishak, Ristionita Jean Goma Juliana Juliana Juliana Juliana Lamadi, Arafi Lastris T. Molese Lukman Mile Luthfiana Aprilianita Sari Mahmud, Nurain M. Marjan, Rahmatiya Maspeke, Winarsi Megawati Elu Merdiyanti K Ali Moh Furqan M Dj Taiyeb Mulis Mulis Munira Munira Mustamu, Amelya Nabila Salsabila Umar Naipospos, Jogi Novika Aulia Nisa Thaib Nur Ain Mile Nur Awalia Nurain M. Mahmud Pasi, Sri Oktaviani Rahim Husain Rahmawaty Sahi Rarasrum Dyah Kasitowati Rieny Sulistijowati Ristionita Ishak Saharu, Moh. Afandi H Shindy Hamidah Manteu Siska Falentina Sri Oktaviani Pasi Sukti Nurman Ilham Sulastri Arsad Taiyeb, Moh Furqan M Dj Tuba, Yulianti Wila Rumina Nento Yainahu, Julfikri Yulianti Tuba Yuniarti Koniyo