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All Journal Jurnal Laut Khatulistiwa Manfish Journal International Journal of Entrepreneurship and Tourism
Nainggolan, Kristina Novalina
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Energy Physics Social Sciences Other

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Ekstrak Kulit Kayu Pidada (Sonneratia caseolaris) Sebagai Alternatif Potensial Sanitizer Pengganti Klorin Nainggolan, Kristina Novalina; Putra, Yudha Perdana
Jurnal Laut Khatulistiwa Vol 1, No 2 (2018): July
Publisher : Dept. Marine Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/lkuntan.v1i2.26116

Abstract

Klorin  merupakan  jenis  sanitier  yang  umum  digunakan  di  Unit  Pengolahan  Ikan  (UPI)  termasuk  pengolahan  udang,namun  potensi  efek  negatif  dari  klorin  yang  mungkin  ditimbulkan  bagi  kesehatan  manusia  membuat  pencarian  alternatif  sanitizer  bagi  industri  pengolahan  pangan  perlu  dilakukan.Salah  satu  alternatif  sanitizer  pengganti  klorin  yang  potensial  dari  sumber  daya  kelautan  Kalimantan  Barat  adalah  ekstrak  tanaman  mangrove  Pidada  (Sonneratia  caseolaris).  Tujuan  dari  penelitian  ini  adalah  untuk  mengetahui  dosis  penggunaan  ekstrak  Pidada  sebagai  sanitizer  pengganti  klorin  serta  mengetahui  pengaruh  aplikasi  ekstrak  Pidada  sebagai  sanitizer  dalam  menurunkan  level  kontaminasi  mikroba  pada  udang  segar.  Metode  yang  digunakan  dalam  penelitian  ini  adalah  metode  eksperimental  yang  meliputi  ekstraksi  kulit  kayu  Pidada  dengan  metanoldan  pengujian  efektivitas  ekstrak  pidada  dalam  menurunkan  kontaminasi  mikroba  pada  udang  segar  menggunakan  metode  Angka  Lempeng  Total  (ALT).  Hasil  penelitian  menunjukkan  rendemen  ekstrak  solid  kulit  kayu  pidada  sebesar  0,62%.  Efektivitas  penurunan  kontaminasi  mikroba  pada  udang  segar  terbaik  ditunjukkan  oleh  pencucian  dengan  menggunakan  larutan  ekstrak  kulit  kayu  Pidada  dengan  konsentrasi  100  ppm  yaitu  sebesar  77%.  Secara  keseluruhan  dapat  dikatakan  bahwa  ekstrak  kulit  kayu  Pidada  berpotensi  untuk  dikembangkan  sebagai  sanitizer  untuk  unit  pengolahan  udang  maupun  ikan.
Aplikasi Edible Coating Berbasis Limbah Tulang Ikan Patin Pada Produk Smoked Catfish Kabayaki Lasmi, Leni; Putra, Yudha Perdana; Nainggolan, Kristina Novalina
Jurnal Kelautan, Lingkungan, dan Perikanan Vol 5 No 2 (2024): MANFISH JOURNAL
Publisher : Jurusan Ilmu Kelautan dan Perikanan Politeknik Negeri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31573/manfish.v5i2.980

Abstract

The patin catfish process into smoked catfish kabayaki will produce organic wastes such as fishbones. One of the fish waste handling method is to process the waste into derivative product such as gelatin which can be utilized further as an edible coating precursor. The aim of the research was to analyze the effect of the application of fishbones waste-based edible coating on smoked catfish kabayaki product on organoleptic quality deterioration and shelf life of the product in refrigeration temperature, and the consumer preferences. Organoleptic quality deterioration was measured by descriptive analysis for 11 days of storage in refrigeration temperature. Costumer preferences was measured by hedonic test. The result shows that the application of edible coating on the product cause negative impacts on initial organoleptic quality and organoleptic quality deterioration rate of the product, especially on aroma and texture parameters. The recommended shelf life of the product was 6 days at most based on the organoleptic quality measured (all the parameters values were above 7). Hedonic test also showed negative impacts of edible coating application on all the measured parameters. Based on the results of the research, the application of fishbones waste-based edible coating on smoked catfish kabayaki product was determined to be ineffective and was not recommended in an effort to inhibit the organoleptic quality deterioration rate of the product during refrigeration temperature storage.
THE ROLE OF ENGLISH IN MARKETING SUSTAINABLE GASTRONOMY FOR Internasional TOURISTS Achmadi, Nila Sartika; Murtopo, Ali; Wibowo, Yusep Windhu Ari; Nainggolan, Kristina Novalina
International Journal of Entrepreneurship and Tourism Vol. 2 No. 2 (2025): IJENT sesion 4th 2025
Publisher : Tourism Department, State Polytechnic of Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57203/ijent.v2i2.2025.24-32

Abstract

This study investigates the pivotal role of English in marketing sustainable local gastronomy to international tourists. Employing a qualitative descriptive approach through a comprehensive literature review, the research systematically synthesizes existing knowledge to formulate effective marketing strategies. Findings reveal four key strategies: strategic English branding and menu localization, enhanced English communication for tourist comfort and safety, digital and international English-centric promotion, and robust capacity building and training in English for sustainable gastronomy. These strategies are crucial for overcoming communication barriers, improving tourist experiences, and boosting global competitiveness. The study concludes that leveraging English is indispensable for articulating the unique value of sustainable local gastronomy, fostering cross-cultural understanding, and contributing to its long-term viability and economic prosperity on the international stage.
Co-Authors Ali Murtopo Lasmi, Leni Nila Sartika Achmadi Putra, Yudha Perdana Putra, Yudha Perdana Wibowo, Yusep Windhu Ari