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Ibrahim, Moh Nuh
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Immunology & microbiology

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PENGARUH PENAMBAHAN DAGING GURITA (Octopus cyanea) TERHADAP NILAI ORGANOLEPTIK DAN KANDUNGAN PROKSIMAT STIK GURITA Yani, Yani; Ibrahim, Moh Nuh; Suwarjoyowirayatno, Suwarjoyowirayatno
Jurnal Fish Protech Vol 2, No 1 (2019): Jurnal Fish Protech Vol 2, No. 1, April 2019
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v2i1.6460

Abstract

AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh penambahan daging gurita terhadap nilai organoleptik, proksimat stik gurita. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari tiga perlakuan yaitu P1 (Daging gurita 35%), P2 (Daging gurita 45%), P3 (Daging gurita 55%). Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf 95%, apabila terdapat beda nyata (p>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncam Multiple Range Test) pada taraf nyata 95%. Kandungan protein dan lemak diuji menggunakan metode AOAC dan kandungan karbohidrat di uji menggunakan metode nelson-smogiy. Hasil uji kandungan kadar lemak dan karbohidrat tertinggi terdapat pada perlakuan P1 dengan nilai 34,27% dan 7,81% dan Kandungan protein tertinggi pada perlakuan P3 dengan nilai 32,04%. Hasil penelitian ini menunjukan bahwa terdapat pengaruh nyata terhadap kandungan lemak dan karbohidrat serta tidak terdapat pengaruh nyata pada kandungan air dan protein pada stik gurita. Kata kunci: Daging gurita (Octopus cyanea), stik gurita, kandungan proksimat, uji organoleptik  AbstractThis study aims to determine the effect Octopus cyanea addition on organoleptic values and proximate content of octopus sticks. This research method used a completely randomized design (CRD) consisting of three treatments P1 (35% octopus meat), P2 (45% octopus meat), P3 (55% octopus meat). Observation data were analyzed using ANOVA (Analysis of Variance) at the level 95%, if there were significant differences (p>0,05) then further testing was carried out with DMRT (Duncan Multiple Range Test) at 95%. The content of protein and fat was tested by the AOAC method and the carbohydrate content was tested by the nelson-smogiy method. The highest test results for the content of  fat and carbohydrate were found in treatment P1 with a value of 34.27% and 7.81% and the highest protein content found in treatment P3 with a value of 32.04%. The results of this study indicated that there is a real effect on the content of fat and carbohydrates and there is no significant effect on the water content and protein of octopus sticks. Key words: Octopus cyanea, octopus stick, proximate content, organoleptic value
KARAKTERISASI IKAN TERI (Stolephorus sp.) ASAP “KAHOLEO” YANG DIPRODUKSI DARI KOTA BAUBAU SULAWESI TENGGARA Sriyani, Wa Ode; Ibrahim, Moh Nuh; Isamu, Kobajashi Togo
Jurnal Fish Protech Vol 2, No 1 (2019): Jurnal Fish Protech Vol 2, No. 1, April 2019
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v2i1.6494

Abstract

AbstrakPenelitian ini bertujuan untuk mengetahui komposisi kimia dan kandungan Polycyclic Aromatic Hidrocarbon (PAH) pada ikan teri asap “kaholeo” yang diproduksi dari Kota Baubau, Sulawesi Tenggara. Sampel diambil dari tiga produsen di Kelurahan Waruruma, Kota Baubau. Penelitian ini menggunakan metode deskriptif untuk memberikan gambaran umum tentang data yang telah diperoleh dengan ulangan sebanyak 3 kali (n=3). Parameter yang diamati yaitu uji organoleptik (warna, aroma, tekstur, dan rasa), uji kimia (kadar air, kadar protein, kadar lemak, dan kadar abu) serta uji PAH. Hasil dari penelitian ini menunjukkan bahwa kualitas ikan teri asap terbaik terdapat pada produsen III dengan nilai warna 3,96, aroma 3,79, tekstur 3,32, dan rasa 3,69. Hasil uji kimia menunjukkan bahwa nilai kadar air tertinggi terdapat pada produsen III sebesar 7,72%. Nilai kadar protein tertinggi terdapat pada produsen I sebesar 29,06%. Nilai kadar lemak tertinggi terdapat pada produsen III sebesar 4,12% dan nilai kadar abu tertinggi terdapat pada produsen I sebesar 0,12%. Hasil uji kandungan PAH menunjukkan bahwa produsen I memiliki kandungan PAH tertinggi yaitu naphthalene 8,19 ppm, acenaphthene 8,55 ppm, phenanthrene 21,96 ppm, pyrene 22,59 ppm, benzo(a)anthracene 4,21 ppm, dan benzo(a)pyrene 12,98 ppm. Kata kunci: Stolephorus sp., kaholeo, pengasapan, komposisi gizi AbstractThis study aims to determine the chemical composition and content of Polycyclic Aromatic Hydrocarbon (PAH) in "Kaholeo" smoked anchovy produced from the City of Baubau, Southeast Sulawesi. Samples were taken from three producers in Waruruma village, Baubau city. This study use a descriptive method to provide a general description of the data that has been obtained by three times replication (n=3). The parameters observed were organoleptic test (color, odor, texture, and taste), chemical test (moisture content, protein content, fat content, and ash content) and PAH test. The results of this study indicate that the best quality of smoked anchovy is found in producer III with a color value of 3,96, odor of 3,79, texture of 3,32, and flavor of 3,69. The chemical test results showed that the highest moisture content was producer III at 7,72%. The highest protein content value was producer I at 29,06%. The highest value of fat content was producer III at 4,12% and the highest ash content was producer I at 0,12%. The results of the PAH content showed that producer I had the highest PAH content, namely naphthalene 8,19 ppm, acenaphthene 8,5% ppm, phenanthrene 21,96 ppm, pyrene 22,59 ppm, benzo(a)anthracene 4,21 ppm, and benzo(a)pyrene 12,98 ppm. Key words: Stolephorus sp., kaholeo, fumigation, nutritional composition 
PENGARUH PENAMBAHAN DAUN KUSAMBI (Schleichera oleosa) DAN DAUN KEDONDONG (Spondias pinnata) TERHADAP KUALITAS IKAN KEMBUNG (Rastrelliger kanagurta) PINDANG Setiani, Setiani; Ibrahim, Moh Nuh; Isamu, Kobajashi Togo
Jurnal Fish Protech Vol 2, No 1 (2019): Jurnal Fish Protech Vol 2, No. 1, April 2019
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v2i1.6461

Abstract

AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh penambahan daun kusambi dan kedondong terhadap kualitas organoleptik, kamdungan kimia, dan kandungan total mikroba pada ikan kembung pindang. Metode penelitian ini menggunakan  Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu dengan variasi penambahan daun kusambi (K) dan daun kedondong (D) dan ikan (I) yang berbeda dimana perlakuan ID (300g I : 5g D), IK (300g I : 5g K) dan IDK (300g I : 5g D). Kandungan air dan protein di uji menggunakan metode AOAC dan kandungan total mikroba  di uji menggunakan TPC. Hasil uji kandungan kadar air tertinggi terdapat pada perlakuan IDK 64,75% , hasil uji kandungan kadar protein tertingi terdapat pada perlakuan ID 26,34% dan hasil uji TPC (Total Plate Count ) IK 8,87x105 CFU/ml. Hasil penelitian ini menunjukan bahwa tidak terdapat pengaruh nyata pada kandungan kadar air dan uji TPC dan terdapat pengaruh nyata terhadap kandungan protein pada ikan kembung pindang pada setiap perlakuan.Kata kunci: Ikan kembung (Rastrelliger Kanagurta), ikan pindang, kandungan kimia, TPC   AbstractThis study aims to determine the effect of the addition of kusambi and kedondong leaves on organoleptic quality, chemical content, and total microbial content in pindang mackerel. This study used a Completely Randomized Design (CRD) consisting of theree treatments addition of kusambi leaves (K) and kedondong leaves (D) and different fish (I) where ID treatment (300g I: 5g D), IK ( 300g I: 5g K) and IDK (300g I : 5g D). Water and protein contents were tested by the AOAC method and the total microbial content was tested by the TPC. The highest water content test results found in the treatment IDK 64.75%, the results of the highest protein content test results found in the treatment ID 26.34% and the results of the TPC (Total Plate Count) test IK 8,87x105CFU/ml. The results of this study showed that there was no significant effect on the content of water content and TPC test and there was a significant effect on the protein content of pindang mackerel I neach treatment. Key words: Mackerel (Rastrelliger kanagurta.), pindang fish, chemical content, TPC
PENGARUH PENAMBAHAN ANGGUR LAUT (Caulerpa racemosa) SEBAGAI SUMBER ANTIOKSIDAN TERHADAP NILAI SENSORI DAN NILAI PROKSIMAT PADA PRODUK DODOL Date, Yana Meutia Yunus; Asnani, Asnani; Ibrahim, Moh Nuh
Jurnal Fish Protech Vol 2, No 1 (2019): Jurnal Fish Protech Vol 2, No. 1, April 2019
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v2i1.6482

Abstract

AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh perbandingan jumlah anggur laut dan tepung beras ketan yang digunakan terhadap nilai sensori, komposisi proksimat, dan aktivitas antioksidan dodol anggur laut. Penelitian ini menggunakan variasi konsentrasi anggur laut dan tepung beras ketan berturut-turut A (AL 40 : TK 60%), B (AL 20 : TK 80%), C (AL 0 : TK100%). Analisis uji sensori, komposisi proksimat  dan aktivitas antioksidan (metode DPPH). Nilai sensori berturut-turut tertinggi (kenampakan, aroma, tekstur dan rasa) terdapat pada perlakuan A dengan nilai 4,20, 4,10, 4,40, dan 4,20. Nilai komposisi proksimat berturut-turut tertinggi (kadar air, kadar abu, kadar lemak, kadar protein dan kadar karbohidrat) terdapat pada perlakuan A dengan nilai 36,12, 0,25, 12,41,16,61, dan 50,35%. Nilaiaktivitas antioksidan tertinggi terdapat pada perlakuan A dengan nilai 619,206µg/mL. Dari statistik uji beda nyata (DMRT) menunjukkan bahwa terdapat perbedaan nyata pada kenampakan, tekstur, rasa, kadar air, kadar protein, dan kadar karbohidrat pada dodol anggur laut. Kata kunci : Anggur laut, tepung beras ketan, dodol, uji sensori, aktivitas antioksidan AbstractThis aims to determine the effect of the ratio of the amount of Caulerpa racemosa and sticky rice flour used to sensory values, proximate composition, and antioxidant activity of Caulerpa  racemosa dodol. This study used variations in the concentration of Caulerpa racemosaand sticky rice flour in successive A (AL 40: TK 60%), B (AL 20: TK 80%), C (AL 0: TK 100%). Analysis of sensory test, proximate composition and antioxidant activity (DPPH method). The highest sensory values (appearance, odour, texture and taste) were found in treatment A with values of 4,20, 4,10, 4.40, and 4,20. The highest proximate composition test results (moisture content, ash content, fat content, protein content and carbohydrate content) were found in treatment A with values of 36,12, 0,25, 12,41, 16,61, and 50,35 %. The highest test results of antioxidant activity were found in treatment A with a value of  619,206 µg / mL. From the real difference test statistics (DMRT) shows that there are significant differences in appearance, texture, taste, moisture content, protein content, and carbohydrate content in Caulerpa racemosa dodol. Key words: Caulerpa racemosa, sticky rice flour, dodol, sensory test,                         antioxidant activity
PENGARUH LAMA PERENDAMAN DAN KONSENTRASI ASAP CAIR TERHADAP PENILAIAN ORGANOLEPTIK DAN KIMIA POKEA (Batissa violacea var. celebensis, von Martens 1897) ASAP Mentang, Prilya Zhatrawati; Ibrahim, Moh Nuh; Isamu, Kobajashi Togo
Jurnal Fish Protech Vol 2, No 1 (2019): Jurnal Fish Protech Vol 2, No. 1, April 2019
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v2i1.6487

Abstract

AbstrakPenelitian ini bertujuan Untuk mengetahui pengaruh lama perendaman asap cair, konsentrasi asap cair interaksi antara lama perendaman dan konsentrasi asap cair terhadap mutu pokea asap.Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) yang terdiri dari dua faktor. Faktor pertama yaitu waktu perendaman (5, 10, 15 menit), faktor kedua yaitu konsentrasi asap cair (2%, 4%, 6%) dengan tiga kali ulangan. Pokea asapterhadap interaksi lama perendaman dan konsentrasi asap cair terhadap organoleptikrupa, bau, tekstur, rasa, kadar air dan kadar protein berpengaruh sangat nyata. Kadar benzo(a)pyrene pada T3N1 sebesar 2,47 mg/kg, T3N2 sebesar            5,46 mg/kg dan T3N3 sebesar 3,84 mg/kg. Rerata organoleptik rupa diperoleh nilai tertinggi pada T2N2 sebesar 4 (suka), bau pada perlakuan T2N3 sebesar 4 (suka), rasa pada perlakuan T2N3 sebesar 3 (agak suka), tekstur pada perlakuan T2N3 sebesar           4 (suka), kadar air pada perlakuan T3N1 sebesar 9,91% dan kadar protein pada perlakuan T2N3 sebesar 45,69%. Kata kunci: Pokea, asap cair, kadar air, kadar protein, organoleptik  AbstractThe aims of this study was to determine the effect of liquid smoke soaking time, liquid smoke concentration and interaction between soaking time and liquid smoke concentration on the quality of smoke pokea. This research used a Factorial Completely Randomized Design (FCRD) consisting of two factors. The first factor is soaking time (5, 10, 15 minutes), the second factor is the concentration of liquid smoke (2%, 4%, 6%) with three replications.Smokedpokea for interaction of soaking time and liquid smoke concentration on organoleptic appearance, odor, texture, taste, water content and protein content had a very significant effect. The level of benzo(a)pyrene on T3N1 was 2.47 mg/kg, T3N2 was 5.46 mg/kg and T3N3 was 3.84 mg/kg. The mean organoleptic obtained the highest value on T2N2 of 4 (likes), odor at T2N3 of 4 (likes), taste on T2N3 of 3 (rather like), texture on T2N3 of 4 (likes), water content on T3N1 was 9.91% and protein content in T2N3 was 45.69%.Key words: Pokea clam, liquid smoke, moisture content, protein content, organoleptic
PEMANFAATAN HASIL SAMPING PENGOLAHAN IKAN PEPEREK (Leiognathus equulus) MENJADI TEPUNG IKAN Lunda, Noviyanti; Ibrahim, Moh Nuh; Suwarjoyowirayatno, Suwarjoyowirayatno
Jurnal Fish Protech Vol 2, No 1 (2019): Jurnal Fish Protech Vol 2, No. 1, April 2019
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v2i1.6458

Abstract

AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh perlakuan tulang, kepala dan jeroan terhadap uji organoleptik, uji proksimat dan uji mineral tepung ikan peperek. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari tiga perlakuan yaitu perlakuan A (tulang), perlakuan B (Kepala) dan perlakuan C (Jeroan) dan ulangan sebanyak empat kali. Kandungan kimia protein diuji dengan metode Spektofotometri, kadar karbohidrat diuji dengan metode karbohidrat total dan uji mineral kalsium diuji dengan metode peniteran subtitusi. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf 95%, apabila terdapat beda nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil tertinggi untuk penilaian organoleptik meliputi kenampakan, bau dan tekstur terdapat pada perlakuan A, dimana memiliki nilai kenampakan 8,04, nilai bau 8,02 dan nilai tekstur 8,04. Hasil tertinggi pada uji proksimat meliputi kadar protein yaitu 31,51% dan kadar karbohidrat yaitu 0,032% dan nilai tertinggi untuk uji mineral meliputi kadar kalsium terdapat pada perlakuan A yaitu 0,54%. Kata Kunci: Tepung ikan, kepala, tulang, jeroan, ikan peperek AbstractThis study aims to determine the effect of differences raw material (head, bone and viscera) onorganoleptic test, proximate analysis and calcium of peperek fish meal. This study use dacompletely randomized design (CRD) consisting of three treatments, A (bone), B (head) and C (Viscera) and four time replication. Observational data were analyzed using ANOVA (Analysis of Varience) at the level of 95% (P>0,05), and continued with DMRT test (Duncan Multiple Range Test). There sult of this study for organoleptic test such as appearance, odor and texture were 8,04, 8,02, 8,04 respectively. Proximate analysis such as protein and  carbohidrat were  31,51 %  and 0,032 %  respctively. The  highest value  of calcium content is 0,54%.Key woard:, fiSh meal, bone, head, viscera, pererek fish
Co-Authors Asnani Asnani Date, Yana Meutia Yunus Isamu, Kobajashi Togo Lunda, Noviyanti Mentang, Prilya Zhatrawati Setiani Setiani, Setiani Sriyani, Wa Ode Suwarjoyowirayatno, Suwarjoyowirayatno Yani Yani