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Improving the Quality of Smooth Anchovy Nugget (Stolephorus sp) with the Addition of Sajiku Flour Kaliky, Nurainy
Jurnal Perikanan dan Kelautan Vol. 28 No. 1 (2023): February
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Anchovies (Stolephorus sp) are fish that have important economic value even though they are small. This fish is rich in nutritional content and has a savory and delicious taste when processed into food. This fish is very liked by various groups even though it has a small size and without bones. This anchovy contains lots of calcium, protein and minerals such as phosphorus and iron that are very useful for increasing the intelligence of children and toddlers, as well as for preventing osteoporosis in pregnant women and the elderly as well as helping in the growth of bones and teeth in infants, toddlers and children. To improve the quality of anchovy nuggets, it is necessary to add certain binders to improve the taste of anchovy nuggets. This study aims to improve the quality of anchovy nuggets by adding a binder in the form of servedku flour and adding to the economic value of refined anchovy so that it is more attractive to the public. There were 3 treatments and 2 repetitions. The treatments were A. Anchovies; A1 = using carrots, A2 = without carrots and treatment B (sajiku flour concentration); B1=100g, B2= 200g. Moreover, Treatment C (cooking temperature); C = 65ºC - 85ºC for 30 minutes. From the results of the study, it can be seen that the water content, protein content and fat content did not show any significant effect.

Improving the Quality of Smooth Anchovy Nugget (Stolephorus sp) with the Addition of Sajiku Flour Kaliky, Nurainy
Jurnal Perikanan dan Kelautan Vol. 28 No. 1 (2023): February
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Anchovies (Stolephorus sp) are fish that have important economic value even though they are small. This fish is rich in nutritional content and has a savory and delicious taste when processed into food. This fish is very liked by various groups even though it has a small size and without bones. This anchovy contains lots of calcium, protein and minerals such as phosphorus and iron that are very useful for increasing the intelligence of children and toddlers, as well as for preventing osteoporosis in pregnant women and the elderly as well as helping in the growth of bones and teeth in infants, toddlers and children. To improve the quality of anchovy nuggets, it is necessary to add certain binders to improve the taste of anchovy nuggets. This study aims to improve the quality of anchovy nuggets by adding a binder in the form of servedku flour and adding to the economic value of refined anchovy so that it is more attractive to the public. There were 3 treatments and 2 repetitions. The treatments were A. Anchovies; A1 = using carrots, A2 = without carrots and treatment B (sajiku flour concentration); B1=100g, B2= 200g. Moreover, Treatment C (cooking temperature); C = 65ºC - 85ºC for 30 minutes. From the results of the study, it can be seen that the water content, protein content and fat content did not show any significant effect.

Aplikasi Daun Kemangi (Ocimum basilicum) Terhadap Kualitas Fisik Dan Organoleptik Nugget Ikan Kaliky, Nurainy; Wally, Pramita
Jurnal Ners Vol. 9 No. 2 (2025): APRIL 2025
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jn.v9i2.43365

Daun kemangi (Ocimum basilicum) tergolong rempah-rempah tonikum dalam kuliner dan juga sering digunakan sebagai bumbu dapur. Pemanfaatan daun kemangi biasanya digunakan langsung sebagai rempah-rempah untuk memberikan cita rasa khas pada masakan. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian daun kemangi (Ocimum basilicum) dengan persentase berbeda terhadap kualitas fisik dan organoleptik nugget ikan. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 3 perlakuan dan 3 kali ulangan. Perlakuan dalam penelitian ini terdiri dari pemberian ekstrak daun kemangi dengan persentase berbeda yaitu P1: 2,5%, P2: 5%, dan P3: 7,5%. Setelah nugget dikukus matang dan disimpan pada frezer selama 24 jam, selanjutnya dilakukan pengukuran kualitas fisik dan organoleptik. Hasil yang diperoleh menunjukkan bahwa penambahan daun kemangi memberikan pengaruh nyata (P˂0,05) terhadap susut masak, nilai pH, aroma, ikatan rasa, dan aroma kemangi nugget ikan. Disimpulkan bahwa pemberian daun kemangi (Ocimum basilicum) sebesar 5% efektif memperbaiki dan mempertahankan mutu fisik dan organoleptik nugget ikan

ORGANOLEPTIC ANALYSIS OF EGG WHITE SUBSTITUTION ON ANCIFISH NUGGET (Stolephorus sp) Kaliky, Nurainy
Asian Journal of Aquatic Sciences Vol. 5 No. 1 (2022): April
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Nugget is one of the processed products from fish meat, whether fish is economically important or not. Nuggets are very popular with various circles of society because of their savory and delicious taste. Nuggets are made from fish meat and are believed to have a composition of nutritional value that is needed by the human body. This study aims to see the effect of adding egg whites to the organoleptic test of the nuggets produced and to see the level of preference of the panelists on the refined anchovy nuggets produced. The usefulness of this research is the diversification of processed fishery products that can be consumed by the community and has important economic value and it is hoped that the research results will be useful for the community about new sources of information regarding egg white substitution can produce anchovy nuggets (Stolephorus, sp) with good organoleptic tests. The method used is an experimental method. In this study, there were 2 treatments, namely there were two treatments A (egg white concentration) namely A1 = 50 g egg white, A2 = 100 g egg white A3 = 150 g egg white and treatment B ( heating temperature) namely B1 = 40 0C 15 minutes, B2 = 65 0C 20 minutes, B3 = 95 0C 30 minutes. In this study, subjective observations were made including color, texture, folding, and taste tests carried out by 15 panelists. The results showed that the administration of egg whites and heating at a temperature of 650C produced a good gel nugget color, due to a change in the color pigment. Egg whites can inhibit the softening of the gel because when heated, the value of the texture of the nugget becomes better. Meanwhile, the folding test value obtained was very high, namely 3.754, due to the fact that egg white inhibits serine proteinase so that the gelling strength increases.

THE ROLE OF MYOFIBRILS IN THE FORMATION OF GEL OF SURIMI GIANT TREVALLY (Caranx sp) Kaliky, Nurainy
Asian Journal of Aquatic Sciences Vol. 5 No. 3 (2022): December
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Giant trevally (Caranx sp) is one type of by-catch fish that is often thrown back into the sea. To increase the economic value of this fish, one of the alternatives is making surimi. This study aims to study the effect of inhibition of softening gel (Modori) of surimi by egg white protein with various concentrations. The method used is an experiment with 2 treatments, namely the addition of egg white protein (A) with a concentration of ; A1 = 1%, A2 = 2% and A3 = 3% and the gelling temperature (B) is 45ºs C for 20 minutes - 85º C for 15 minutes. Completely Randomized Design (CRD) was used to analyze the data with two replications and continued Analysis of diversity (ANOVA). The parameters analyzed in this study include objective parameters, namely water content, protein content and subjective parameters of color, folding test and texture. The results showed that water content, color, texture and folding test increased while protein content decreased.

Improving the Quality of Smooth Anchovy Nugget (Stolephorus sp) with the Addition of Sajiku Flour: Kaliky, Nurainy
Jurnal Perikanan dan Kelautan Vol. 28 No. 1 (2023): February
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Anchovies (Stolephorus sp) are fish that have important economic value even though they are small. This fish is rich in nutritional content and has a savory and delicious taste when processed into food. This fish is very liked by various groups even though it has a small size and without bones. This anchovy contains lots of calcium, protein and minerals such as phosphorus and iron that are very useful for increasing the intelligence of children and toddlers, as well as for preventing osteoporosis in pregnant women and the elderly as well as helping in the growth of bones and teeth in infants, toddlers and children. To improve the quality of anchovy nuggets, it is necessary to add certain binders to improve the taste of anchovy nuggets. This study aims to improve the quality of anchovy nuggets by adding a binder in the form of servedku flour and adding to the economic value of refined anchovy so that it is more attractive to the public. There were 3 treatments and 2 repetitions. The treatments were A. Anchovies; A1 = using carrots, A2 = without carrots and treatment B (sajiku flour concentration); B1=100g, B2= 200g. Moreover, Treatment C (cooking temperature); C = 65ºC - 85ºC for 30 minutes. From the results of the study, it can be seen that the water content, protein content and fat content did not show any significant effect.

Studi Keanekaragaman Lichen Pada Pohon Pala, Cengkeh, Dan Coklat Di Perkebunan Rakyat Desa Ureng Kecamatan Leihitu Kotala, Sarmawaty; Sima, Indrayani Sima; Kaliky, Nurainy; Samputri, Salma
Biosel Biology Science and Education Vol. 10 No. 2 (2021): BIOSEL (Biology Science and Education: Jurnal Penelitian Sains dan Pendidikan)
Publisher : INSTITUT AGAMA ISLAM NEGERI AMBON

Ureng village has the high biodiversity. One of which them are many groups of Lichen. This research aims was to determine the diversity of lichenes species and the diversity of thallus lichenes form in nutmeg, clove, and cocoa coffee plantation of Ureng Village. The research was done in clove, cocoa, and nutmeg of Ureng Village, Leihitu District, Maluku. The method this research was exploration method and sampling using purposive method. Lichen specimen founded was identification at MIPA IAIN Ambon Laboratory. The results this research were founded 53 species, including 19 familia. Twenty seven species lichen were found in the clove tree, 19 species are found ini the cocoa tree, 16 species found in the nutmeg tree, and 2 species found in all three trees. The results showed that the crustose type was the type of thallus lichenes that most commonly found in these plantations.

Organoleptic Analysis of Consumer Acceptance of Shredded Mackerel Fish (Scomberomorus sp) Kaliky, Nurainy
Biosel Biology Science and Education Vol. 11 No. 2 (2022): BIOSEL (Biology Science and Education: Jurnal Penelitian Sains dan Pendidikan)
Publisher : INSTITUT AGAMA ISLAM NEGERI AMBON

One of the economically important fish that can be used in the manufacture of shredded fish is mackerel (Scomberomorus sp). This fish is a pelagic fish with white flesh and contains a lot of protein which is one of the elements that are needed in the growth process and increase intelligence in toddlers and children. Making shredded fish is one of the processed diversifications that are very popular with the community and become a favorite food. This study aims to analyze the organoleptic parameters of shredded mackerel (Scomberomorus sp) and to see the extent of consumer preference for shredded mackerel fish. The method used in this study was an experiment using RAL followed by one way anove (SPSS version 23 ibm), using 2 treatments, namely treatment A= Mackerel, and treatment B (steaming temperature): BX = 50ºC-80ºC; BY= 60Cº-95ºC and 3 replications.The results of the study on Anova for the F test at alpha 0.05, it can be seen that the parameters of color, taste and smell do not have a significant effect. Steaming treatment at medium temperature will produce shredded meat that can be accepted by panelists and increase public knowledge about the diversification of processed fishery products Keywords: Fish, Color, Smell, Abon, Scomberomorus sp

Karakteristik Fisik dan Kimia Perairan Pantai Mamala Di Kawasan Pesisir Desa Mamala Malteng Kaliky, Nurainy
Biosel Biology Science and Education Vol. 12 No. 1 (2023): BIOSEL (Biology Science and Education: Jurnal Penelitian Sains dan Pendidikan)
Publisher : INSTITUT AGAMA ISLAM NEGERI AMBON

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33477/bs.v12i1.4173

Ekosistem pantai berbatu dan ekositem pantai berpasir memiliki keanekaragaman flora dan fauna. Pantai berbatu mempunyai fauna dangancara adaptasi yang berbeda dengan pantai berpasir.berbagai proses fisik dan kimia yang terjadi pada kedua ekosistem ini menjadi ciri khas terbentuknya ekosistem tersebut.tujuan dari penelitian ini adalah untuk menganalisis secara observasi jenis sumberdaya yang ada pada pantai Mamala dan mengalisis hubungan parameter fisik dan kimia yang mempengaruhi ekosistem pantai Desa Mamala.Metode penelitian yang digunakan adalah observasi dan pengambilan data secara insitu pada dua stasiun. analisa data menggunakan software SPSS untuk uji pearson dan dilanjutkan dengan uji korelasi untuk melihat hubungan dari parameter-parameter tersebut. hasil penelitian menunjukkan bahwa hubungan korelasi antara ph , kecerahan dan kekeruhan pada stasiun kedua dan stasiun pertama terlihat bahwa nilai stasiun kedua lebih tinggi. Terlihat bahwa nilai R2 lebih tinggi pada parameter fisik dan kimia yaitu kekeruhan,kecerahan, salinitas dan Ph dan rendah pada paremeter suhu. Faktor fisik dan kimia sangat mempengaruhi kesuburan dari suatu perairan

PEMANFAATAN LIMBAH CANGKANG KIMA( Tridagna gigas) DALAM PASTA GIGI HERBAL UNTUK MENGHAMBAT Steptococcus mutans Kaliky, Nurainy; Usemahu, Abdulah
Biosel Biology Science and Education Vol. 12 No. 2 (2023): BIOSEL (Biology Science and Education: Jurnal Penelitian Sains dan Pendidikan)
Publisher : INSTITUT AGAMA ISLAM NEGERI AMBON

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33477/bs.v12i2.5398

Kesehatan gigi dan mulut merupakan salah satu bagian dari kesehatan tubuh secara keseluruhan. Karies gigi merupakan penyakit yang sering ditemukan pada semua kalangan masyarakat. Permasalahan karies gigi ini tidak mengenal kelompok umur artinya penyakit ini dapat menyerang anak-anak, remaja maupun dewasa. karies gigi disebabkan oleh infeksi kronis oleh Streptococcus mutans pada struktur gingiva yang ditandai dengan pembentukan plak bakteri dan kalkulus. sehingga menyebabkan peradangan pada gingiva. Salah satu tindakan pencegahan terhadap kolonisasi bakteri Streptococcus mutans yaitu dengan menjaga kebersihan gigi dan menyikat gigi menggunakan pasta gigi herbal dari bahan alami, berupa CaCo3 yang berasal dari limbah cangkang Tridacna gigas dan ekstrak daun cengkeh yang dapat membantu menjaga kesehatan mulut dan gigi. metode penelitian ini adalah eksperimen dengan 5 perlakuan dan 3 kali ulangan, yang bertujuan untuk mengetahui pengaruh pasta gigi herbal berbahan dasar limbah cangkang Tridacna gigas dalam menghambat Streptococcus mutans Hasil penelitian menunjukkan cangkang kima mengandung kalsium lebih dari 50% dan dapat mencegah karies gigi, serta pasta gigi herbal bersifat antibakterial terhadap Streptococcus mutan Kata Kunci : karies gigi, Antibakteri

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