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All Journal Jambura FIsh Processing Journal Jurnal Ilmu Pendidikan Indonesia Jurnal Perikanan Kamasan: Smart, Fast, & Professional Services
Ngabalin, Daniel
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Industrial & Manufacturing Engineering Mathematics Physics

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Proses Pengolahan Fillet Ikan Lencam (Lethrinus lentjan) Skinless Beku di CV. Lautan Berkah Melimpah, Kabupaten Kepulauan Aru: The Processing of Frozen Skinless Lencam Fish (Lethrinus lentjan) Fillets at CV. Lautan Berkah Melimpah, Aru Islands Rosulva, Indah; Ngabalin, Daniel; Rahael, Kristhina P.; Raharusun, Elisabeth
Jurnal Perikanan Kamasan: Smart, Fast, & Professional Services Vol. 5 No. 1 (2024): Jurnal Perikanan Kamasan
Publisher : Akademi Perikanan Kamasan Biak Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58950/jpk.v5i1.71

Abstract

Ikan lencam (Lethrinus lentjan) merupakan salah satu spesies ikan karang konsumsi yang berperan dalam kontribusi produksi perikanan. CV. Lautan Berkah Melimpah (CV. LBM) adalah perusahaan perikanan yang bergerak di bidang penangkapan dan pengolahan hasil perikanan, dengan produk utama berupa fillet ikan, steak ikan tanpa kulit (skinless), serta ikan beku. Penelitian ini bertujuan untuk mengetahui alur proses pengolahan fillet ikan lencam (Lethrinus lentjan) skinless beku di CV. LBM serta menilai mutu organoleptiknya. Penelitian ini dilakukan selama kegiatan magang di CV. Lautan Berkah Melimpah, yang berlokasi di Jalan Gosamtian, Dusun Marbali, Kabupaten Kepulauan Aru. Tahapan dalam proses produksi fillet ikan lencam di CV. LBM mencakup: penerimaan bahan baku, sortasi, penimbangan pertama, penampungan, penimbangan kedua, pemfilletan (filleting), pencabutan tulang (boneless), pengulitan (skinning), perapihan (trimming), penimbangan ketiga, pencucian, pengisian ke dalam plastik, pemvakuman, penyusunan dalam long pan, pembekuan, pelapisan (glazing), penimbangan keempat, pengemasan (packing), penyimpanan, dan distribusi. Proses pengolahan fillet ikan lencam skinless beku di CV. LBM telah memenuhi standar yang ditetapkan dalam SNI 2696:2013 tentang penanganan dan pengolahan fillet ikan beku. Hasil uji organoleptik terhadap produk akhir menunjukkan skor 8, yang mengindikasikan bahwa fillet ikan lencam skinless beku telah memenuhi persyaratan mutu sesuai standar SNI 2696:2013.
Pigmen Klorofil Pada Mikroalga Coccolithophore sp. Hasil Kultivasi Pada Skala Laboratorium Ngabalin, Daniel; Putnarubun, Cenny; Metungun, Jakomina; Ngabalin, Dewy Rosi
Jambura Fish Processing Journal Vol 7, No 2 (2025): VOLUME 7 NOMOR 2, JULY 2025
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v7i2.33201

Abstract

Microalgal pigments are important bioactive compounds with potential applications in the food, pharmaceutical, and cosmetic industries. Coccolithophore sp., a type of marine microalga, is known to contain pigments such as carotene, chlorophyll, and xanthophyll. This study aims to identify the types of pigments present in Coccolithophore sp. using column chromatography. The extraction process was carried out using 90% acetone, followed by pigment separation with a stepwise eluent ratio of hexane:acetone (4:1 to 1:4). The separation results revealed the presence of carotene (yellow), chlorophyll a (dark green), chlorophyll b (light green), and xanthophyll (light yellow) pigments. Elution times varied depending on the polarity of each compound. These results demonstrate the potential of Coccolithophore sp. as a natural pigment source for environmentally friendly industrial applications.
MAKING BIODEGRADABLE PLASTIC FROM SEAWEED BY OVEN DRYING METHOD Putnarubun, Cenny; Renur, Nini Munirah; Ngabalin, Daniel; Leunupun, Dirk
Jurnal Ilmu Pendidikan Indonesia Vol 13 No 3 (2025): JURNAL ILMU PENDIDIKAN INDONESIA
Publisher : Master of Science Education Program, Postgraduate Program of Cenderawasih University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/jipi.v13i3.4948

Abstract

Biodegradable plastic is an environmentally friendly plastic that can be decomposed by microorganisms. This study aims to produce bioplastics from seaweed Eucheuma cottonii using the oven drying method and to analyze the resulting physical properties. The study was carried out through several stages: sample preparation, filtrate production, mixing of additives (acetic acid and glycerol), casting, and drying in an oven at 80 °C with drying times varying from 4 to 18 hours. The results showed that 4 hours of oven drying produced bioplastics with a thin and flexible texture, while longer drying times resulted in darker colors and brittle textures. Water resistance tests showed that ovendried bioplastics decomposed faster than those dried under sunlight. Thus, oven drying is effective for accelerating bioplastic production, although the optimal quality is still influenced by heating duration.
Co-Authors Kristhina P. Rahael, Kristhina P. Leunupun, Dirk Metungun, Jakomina Ngabalin, Dewy Rosi Nini Munirah Renur Putnarubun, Cenny Raharusun, Elisabeth Rosulva, Indah