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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia JURNAL ILMIAH PLATAX Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Abdi Insani Rumphius Pattimura Biological Journal INASUA: Jurnal Teknologi Hasil Perikanan Balobe: Jurnal Pengabdian Masyarakat
Rieuwpassa, Fredrik
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Other

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A New and Practical Method for Measuring Sponge Spicules Rieuwpassa, Frets J.; Tomasoa, Aprelia M.; Palawe, Jaka F. P.; Rieuwpassa, Fredrik; Mege, Revolson Alexius; Balansa, Walter
Jurnal Ilmiah Platax Vol. 11 No. 2 (2023): ISSUE JULY-DECEMBER 2023
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jip.v11i2.47882

Abstract

Binocular light microscopy (BLM) is an excellent match for a scanning electron microscope (SEM) and a trinocular light microscope equipped with a micrometer (TLM). The practicality, user-friendliness, and short-time analysis of BLM make this method a good choice for spicule analysis. However, its effectiveness and accuracy are yet to be confirmed. This study aimed to validate the effectiveness of BLM by comparing its usefulness to both TLM and the gold standard methods. BLM was first subjected to measuring megascleres and microscleres of 2 sponges. Then, by using the If function built-in Excell and t-test in SPSS 16.0, the compatibility of BLM was evaluated against SEM by measuring the length of spicules from 4 Sangihe sponges and their counterpart species from different locations. Furthermore, the t-test analysis was used to validate the compatibility and effectiveness of our method to the TLM by measuring the spicules of four sponges. Both the F-function and the t-test analysis proved BLM was compatible with SEM with both measurements showing a perfect match for megascleres typed spicules of 4 compared sponges. This new technique also showed a perfect match with SEM (p = 0.367, t-test) and with TLM (p = 0.963, t-test). Keywords: Spicules, sponges, SEM, Wallacea, biomaterial, sponge taxonomy
PEMANFAATAN TETELAN IKAN TUNA (Thunnus sp.) DALAM PEMBUATAN KECAP IKAN DENGAN PENAMBAHAN ENZIM DAN YOGHURT Luhulima, Christian F.; Rieuwpassa, Fredrik; Wattimena, Martha L.
INASUA: Jurnal Teknologi Hasil Perikanan Vol 4 No 1 (2024): INASUA: Jurnal Teknologi Hasil Perikanan
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jinasua.2024.4.1.269

Abstract

Tuna loin is a quarter part of the whole body that is cut lengthwise without bones, skin, and red meat. This products has been the flagship export product of the Maluku province for the past two decades. From the whole tuna, the loin yield is about 39.7%, and the waste is about 60.3% which contain red meat. Red meat is usually sold cheaply and underutilized, while its significantly potential. Fish sauce is a solution for diversifying processed fishery products. This research used the experimental method. The research involves two treatments: 20% salt added with 20% papain enzyme (A1), and 20% salt added with 20% yogurt (A2) on tuna trimmings (Thunnus sp.), with two replications. The results of the organoleptic test assessment showed that fish sauce with 20% salt added with 20% papain enzyme (A1) is the best as it meets the quality requirements of fish sauce according to the Indonesian National Standard for Fish Sauce (SNI. No. 01-4271-1996). As for the objective parameters, treatments A1 and A2 have moisture content of 61.95% and 64.79%, protein content of 2.72% and 2.97%, fat content of 1.97% and 3.82%, ash content of 7.34% and 5.51%, carbohydrate content of 26.02% and 22.91%, and calorie content of 132.69% and 137.9% respectively.
MUTU ORGANOLEPTIK DAN KIMIA ABON IKAN TUNA (Thunnus sp.) ASAP CAIR Utami, Isti D.; Rieuwpassa, Fredrik; Gaspersz, Febe F.; Matrutty, Theodora E. A. A.
INASUA: Jurnal Teknologi Hasil Perikanan Vol 3 No 2 (2023): INASUA: Jurnal Teknologi Hasil Perikanan
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jinasua.2023.3.2.207

Abstract

Tujuan dari penelitian ini adalah mengetahui mutu orhanoleptik dan kimia abon ikan dengan penambahan konsentrasi larutaan asap cair. Metode yang digunakan dalam penelitian ini adalah metode Eksperimen (percobaan). Perlakuan yang digunakan dalam penelitian ini adalah tanpa penambahan larutan asap cair (A0), larutan asap cair konsentrasi 3% (A3), larutan asap cair konsentrasi 5% (A5) dan larutan asap cair konsentrasi 7% (A7). Penelitian ini dilakukan dengan 2 kali ulangan. Hasil yang diperoleh adalah abon ikan tuna asap cair dengan konsentrsi 7% memiliki nilai organoleptik yaitu kenampakan 7.92, bau 7.85 rasa 8.5 dan tekstur 8.12. Sedangkan parameter kimia rata-rata kadar air 6.36%, kadar lemak 42.87 %, protein 21.85%, abu 4.07%, dan karbohidrat 24.85%.
PENANGANAN PASCA TANGKAP HASIL PERIKANAN DI NEGERI WAAI KECAMATAN SALAHUTU KABUPATEN MALUKU TENGAH Nendissa, Desire M; Kaya, Adrianus O W; Rieuwpassa, Fredrik; Loppies, Cindy R M; Lokollo, Edir
Balobe: Jurnal Pengabdian Masyarakat Vol 2 No 1 (2023): Balobe: Jurnal Pengabdian Masyarakat
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/balobe.2.1.28-34

Abstract

Waai Vilage is one of the of fresh fish producers located in Salahutu District, Maluku Tengah Regency. The availability of fresh fish for community needs is an important factor that must be fulfill by fishermen and seller so that an understanding of handling fish is very importance when it’s caught to the hands of consumers remains at a good and prime level of freshness. The importance of post-capture handling fish will have a positive impact on fishermen, seller and consumers because it will provide value added to the fish, the selling value will be higher, the nutrition of the fish caught will also be maintained so that it will affect further processed products.
NILAI ORGANOLEPTIK PADA PRODUK OLAHAN IKAN TRADISIONAL DI PROVINSI MALUKU Noya, Erinn D.; Rieuwpassa, Fredrik; Sormin, Raja B. D.
INASUA: Jurnal Teknologi Hasil Perikanan Vol 4 No 2 (2024): INASUA: Jurnal Teknologi Hasil Perikanan
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jinasua.2024.4.2.318

Abstract

Ikan merupakan salah satu sumber protein hewani yang banyak dikonsumsi masyarakat. Proses pengolahan dan pengawetan ikan merupakan salah satu bagian penting dari mata rantai industri perikanan Pengawetan ikan secara tradisional dilakukan secara sederhana. Produk ikan olahan tradisional di Maluku antara lain adalah cakalang asar/asap (Ambon), cakalang banda (Banda), ikan julung kering (Seram Bagian Timur), ikan lalosi asin (Seram Bagian Barat), ikan teri asin kering (Tual). Salah satu perubahan mutu pada produk perikanan yaitu dapat dilihat dengan menggunakan analisa organoleptik. Penelitian ini bertujuan untuk mengetahui nilai organoleptik pada produk olahan ikan tradisional di Provinsi Maluku. Metode yang digunakan dalam penelitian ini yaitu, metode deskritif. Hasil penelitian disimpulkan bahwa nilai organoleptic untuk ikan asap tradisional : rasa (7,64), tekstur (7,80), aroma (7,90), kenampakan (7,88), ikan julung asap : rasa (9), tekstur (9), aroma (9), kenampakan (9), ikan lalosi asin : rasa (8,20), tekstur (8,67), aroma (8,33), kenampakan (8,60), ikan teri asin : rasa (8,30), tekstur (8,93), aroma (8,78), kenampakan (8,80) dan ikan cakalang banda : rasa (8,0), tekstur (7,90), aroma (8,10), kenampakan (7,90).
ANTIBACTERIAL ACTIVITY OF SEAGRASS EXTRACT Enhalus acoroides WITH DIFFERENT SOLVENTS AGAINST Streptococcus mutans BACTERIA CAUSE DENTAL CARIES Firman, Firman; Rieuwpassa, Fredrik; Mailoa, Meigy Nelce
RUMPHIUS Vol 6 No 2 (2024): RUMPHIUS Pattimura Biological Journal
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/rumphiusv6i2p084-092

Abstract

Treatment of Streptococcus mutans infection is generally done using antibiotics or chemical mouthwash, but long-term use can cause bacterial resistance and side effects for health. Therefore, it is important to find alternative treatments that are safer and more effective, one of which is through the use of medicinal plants. One plant that has potential as a source of antibacterial compounds is seagrass (Enhalus acoroides), which has been recognized in various studies to contain bioactive compounds such as flavonoids, saponins, and tannins, which can function as antibacterial agents. The purpose of this study was to determine the antibacterial activity of E. acoides extracts extracted with different solvents against S. mutans bacteria. The design used in this study is a completely randomised design (CRD) model. Testing the inhibition zone of E. acoroides using piper disc diffusion method with different concentrations of 25%, 50%, 75% and 100% with three replicates. Inhibitory zone diameter data were analyzed used ANOVA significant test and differences between treatments, and test of Real Honest Differences (BNJ) was conducted. Methanol and ethyl acetate extracts of E. acoroides can inhibit the growth of S. mutans bacteria that cause dental caries, and ethyl acetate has a stronger effect than methanol at higher concentrations.
PEMBUATAN BUBUR INSTAN DENGAN PENAMBAHAN KONSENTRAT PROTEIN IKAN KEMBUNG (Rastrelliger sp) Manoppo, Madeline G.; Rieuwpassa, Fredrik; Wenno, Max R.; Sormin, Raja B. D.; Kaya, Adrianus O. W.; Wattimena, Martha L.; Nanlohy, Esterlina E. E. M.
INASUA: Jurnal Teknologi Hasil Perikanan Vol 5 No 1 (2025): INASUA: Jurnal Teknologi Hasil Perikanan
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jinasua.2025.5.1.34

Abstract

Mackerel is a seawater fish that is widely found in Indonesian waters. Mackerel has a fairly high nutritional value which is an important economic fish and this fish has a fairly good and savory taste so it is widely loved by the public. Analog rice is rice made from non-rice raw materials, has a shape similar to rice rice and has excess nutritional content that can be designed according to consumer wishes. Analog rice can be used for making instant porridge practically. To increase the nutritional value of instant porridge, it will be added with mackerel protein concentrate. Protein concentrate is very good if added to porridge dishes that are suitable for consumption by babies and adults. The purpose of this study is to find out the organoleptic value and proximate content in instant porridge with the addition of mackerel protein concentrate. The method in this study is an experimental or experimental method. Finished data The research was processed descriptively in the form of graphs and images with organoleptic test parameters and proximate test. The results of this study are that in the organoleptic test there are 4 treatments where the panelists prefer the A1 treatment with a color value of 8,0; taste 6,0; aroma 4,0; texture 8,0 so that it can be taken as the best value to test its chemical parameters. The results of the proximate test in the selected treatment averaged 80.32% water content, 0.17% ash content, 3.25% protein content, 1.71% fat content and 16.31% carbohydrates. . Key words: Mackerel Fish, Analog Rice, Instant Porridge, Fish Protein Concentrate, Nutritional content
KARAKTERISTIK FISIKO-KIMIA DAN AKTIVITAS ANTIOKSIDAN KITOSAN YANG DIPRODUKSI DARI SISIK IKAN KAKATUA (Scarus sp.) Joris, Lady A.; Rieuwpassa, Fredrik; Kaya, Adrianus O. W.
INASUA: Jurnal Teknologi Hasil Perikanan Vol 1 No 2 (2021): INASUA: Jurnal Teknologi Hasil Perikanan
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jinasua.2021.1.2.49

Abstract

Tujuan dilakukannya penelitian ini adalah mengetahui karakteristik fisiko-kimia kitosan dan aktivitas antioksidan dari kitosan sisik ikan kakatua (Scarus sp.). Parameter uji yang digunakan dalam penelitian ini meliputi warna, ukuran partikel, kadar air, kadar abu, kadar nitrogen, derajat deasetilasi, viskositas, berat molekul dan aktivitas antioksidan. Untuk Viskositas diukur dengan viskometer Ostwald, derajat deasetilasi diukur dengan spektrofotometer IR, dan pengujian aktivitas antioksidan menggunakan metode DPPH (1,1-difenil-2-pikrilhidrazil). Hasil analisis menunjukkan bahwa kitosan sisik ikan kakatua (Scarus sp.) yang dihasilkan pada penelitian ini memiliki sifat fisik yaitu warna putih dan berukuran serbuk, serta memiliki kadar air 0,37%, kadar abu 0,48%, kadar nitrogen 0,38%, derajat deasetilasi 90,23%, viskositas 1,19 cP dan berat molekul 24.547 kDa. Uji aktivitas antioksidan kitosan memiliki nilai IC50 sebesar 3004,66 ppm yang tergolong memiliki aktivitas antioksidan lemah karena lebih dari 200 ppm. Berdasarkan hasil tersebut maka kitosan yang dihasilkan pada penelitian ini dapat dikatakan memiliki mutu yang baik, namun kitosan sisik ikan kakatua (Scarus sp.) memiliki potensi sebagai antioksidan Namun tergolong lemah.
EDUKASI PENGOLAHAN HASIL PERIKANAN DALAM UPAYA PENGUATAN PANGAN BERBASIS PROTEIN DI NEGERI TENGAH TENGAH, MALUKU TENGAH Silaban, Bernita; Leiwakabessy, Jusuf; Tupan, Johanna; Lewerissa, Sherly; Nanlohy, Esterlina E.E. M.; Rieuwpassa, Fredrik
Jurnal Abdi Insani Vol 11 No 2 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i2.1575

Abstract

Country Tengah-Tengah is a coastal village characterized by a hilly highland topography, where the majority of the population are engaged in fishing as their primary livelihood. During times of abundant fish supply, all catches are typically sold in the market and are not retained for household consumption. However, when fish become scarce due to adverse weather conditions, the community tends to seek alternative protein sources such as tofu and tempeh as substitutes for fish, and some individuals even opt not to consume fish. There are also those who have a lesser preference for fish consumption. The aim of PKM is to provide education on fishery product processing as part of efforts to strengthen protein-based food security by introducing processed fish products. This is intended to enhance the community's understanding of the importance of fish consumption. The methods employed in this activity include lectures, discussions, and training sessions. Lectures are delivered in the form of power point presentations and leaflets, followed by question and answer sessions. The target audience comprises members of the PKK and housewives in County Tengah-Tengah, Central Maluku. Following the educational sessions, there was an increase in knowledge levels among the participants, transitioning from ignorance to awareness. Participants acknowledged their satisfaction with the wealth of information provided, covering topics such as the benefits of fish and its nutritional content, fish processing techniques, product diversification, preservation methods, quality control, surimi production, application of surimi in various fish products, and proper packaging techniques. It is expected that through this activity, the community will be able to produce surimi products according to their characteristics and be motivated to create diverse and high-quality processed fish products. This initiative aims to increase the added value of fish, address the scarcity of fish during certain seasons, and contribute to additional income generation for the residents of Country Tengah-Tengah.
Karakteristik organoleptik dan kimia kue kering dengan penambahan daging dan tepung keong bakau (Telescopium telescopium): Organoleptic and chemistry characteristics of pastries with the addition of mangrove snail meat and powder (Telescopium telescopium) Kelanohon, Syahrul Rajak; Rieuwpassa, Fredrik; br. Silaban, Bernita; Kelanohon , Syahrul Rajak
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 26 No. 3 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26 (3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i3.45994

Abstract

Kue kering adalah kue berukuran kecil, renyah, tipis, datar (gepeng), memiliki rasa manis dan asin gurih. Kue kering dapat dijadikan salah satu alternatif makanan selingan yang praktis dan sehat atau bersifat fungsional apabila di dalam proses pembuatannya ditambahkan bahan yang dapat memberikan efek positif bagi kesehatan tubuh. Penambahan daging keong bakau menjadi pilihan untuk memperoleh kue kering yang bergizi dan dapat diterima oleh konsumen. Penelitian ini bertujuan untuk menentukan karakteristik kimia dan organoleptik terbaik dari kue kering dengan penambahan daging keong bakau (Telescopium telescopium). Perlakuan yang digunakan pada penelitian ini meliputi perlakuan tanpa penambahan daging cincang dan tepung keong bakau sebagai perlakuan kontrol (A0), penambahan daging cincang keong bakau 15% (A1), tepung keong bakau 15% (A2), campuran daging cincang keong bakau 7,5% dan tepung keong bakau 7,5% (A3). Parameter yang diamati dalama penelitian ini meliputi parameter kimia yaitu kadar air, abu, protein, lemak, karbohidrat secara by difference dan mineral kalsium. Parameter fisik yang diamati meliputi ketampakan, rasa, bau, dan tekstur. Pengolahan data dilakukan menggunakan analisis sidik ragam (ANOVA) dengan tiga kali ulangan dan uji lanjut Duncan. Hasil penelitian menunjukkan bahwa karakteristik kimia kue kering dengan penambahan daging keong bakau menghasilkan kadar air berkisar antara 4,92-6,81%; lemak 20,7-27,68%; abu 2,4-3,06%; protein 8,46-15,46%; karbohidrat 50,6-58,3% dan mineral kalsium 0,88-6,29 ppm. Karakteristik organoleptik berkisar antara tidak suka sampai sangat suka dengan nilai tertinggi pada perlakuan penambahan daging cincang keong bakau 15% (A1). Perlakuan A1 dapat direkomendasikan sebagai perlakuan terbaik dalam pembuatan kue kering dari daging dan tepung keong bakau dari segi nilai gizi dan organoleptiknya.
Co-Authors Apituley, Yolanda M.T.N. Apituley, Yolanda Marla Tania Nangkah B. D. Sormin, Raja Balansa, Walter br. Silaban, Bernita D. Noya, Erin Firman Firman Gaspersz, Febe F. Hellen Nanlohy Joris, Lady A. Jusuf Leiwakabessy K. E. Savitri, Imelda Kaya, Adrianus O W Kaya, Adrianus O. W. Kelanohon , Syahrul Rajak Kelanohon, Syahrul Rajak Lokollo, Edir Loppies, Cindy R M Luhulima, Christian F. M. N. Lalopua, Vonda Mailoa, Meigy Nelce Manoppo, Madeline G. Matrutty, Theodora E. A. A. Matrutty, Theodora Elsje Adelheid Agustin Max R. Wenno Nanlohy, Esterlina E. E. M. Nanlohy, Esterlina E.E. M. Nendissa, Desire M Noya, Erinn D. Palawe, Jaka F. P. Revolson Mege Rieuwpassa, Frets J. Savitri, Imelda K. Sherly Lewerissa Silaban, Bernita Sormin, Raja B. D. Tapotubun, Alfonsina M. Tomasoa, Aprelia M. Tupan, Johanna Utami, Isti D. Wattimena, Martha L.