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All Journal Jurnal Perikanan dan Kelautan Biosel: Biologi Science and Education Asian Journal of Aquatic Sciences Jurnal Ners Interdisciplinary Social Studies International Journal of Multidisciplinary Research and Literature (IJOMRAL) Batara Wisnu : Indonesian Journal of Community Services Yudishtira Journal : Indonesian Journal of Finance and Strategy Inside Bureaucracy Journal : Indonesia Journal of Law and Social-Political Governance Jurnal Masyarakat Madani Indonesia Jurnal Ilmiah Pengabdian Kepada Masyarakat International Research of Multidisciplinary Analysis Jurnal Perikanan dan Kelautan
Kaliky, Nurainy
Universitas Muhammadiyah Maluku
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Potensi Antibakterial Pasta Gigi Herbal Berbahan Dasar Limbah Cangkang Kima dan Ekstrak Daun Cengkeh (Syzygium aromaticul L.) Secara In Vitro Wally, Pramita; Kaliky, Nurainy; Mailoa, Meigy Nelce
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.v12i2.5498

Abstract

Karies gigi adalah suatu penyakit yang dapat dialami oleh seseorang akibat buruknya kebersihan mulut. Kebiasaan masyarakat yang kurang menjaga kebersihan mulut mengakibatkan terbentuknya plak gigi. Kemajuan ilmu pengetahuan dan teknologi, berbagai produsen pasta gigi membuat inovasi untuk menambahkan zat lain yang bermanfaat bagi kesehatan gigi. Salah satu diantaranya serbuk cangkang kima dan ekstrak daun cengkeh. Penambahan herbal pada pasta  gigi diharapkan dapat menghambat pertumbuhan plak. Plak pada gigi terbentuk karena aktivitas dari berbagai macam mikroorganisme di mulut. Mikroorganisme yang diketahui terlibat dalam pembentukan karies gigi adalah Streptococcus mutans. Salah satu bahan alternatif sebagai antibakteri adalah daun cengkeh. Tujuan penelitian ini untuk mengetahui potensi antibakterial pasta gigi herbal berbahan dasar limbang cangkang kima dengan tambahan ekstrak daun cengkeh. Metode penelitian yang digunakan adalah penelitian eksperimen laboratorium dengan rancangan penelitian post test control group design terhadap aktivitas antibakterial streptococcus mutans secara in vitro. Penelitian ini dilakukan pada bulan Juli 2023. Penelitian ini dilaksanakan di Laboratorium Mikrobiologi Fakultas Perikanan Universitas Pattimura Ambon. Data hasil pengukuran yang diperoleh diukur secara berulang untuk setiap perlakuan kemudian dianalisis dengan uji one way Anova. Hasil analisis data menunjukkan bahwa F hitung ˃ F tabel, artinya seluruh perlakuan efektif dalam menghambat aktivitas bakteri Streptococcus mutans dengan formula C atau kosentrasi ekstrak daun cengkeh 15% memiliki efektifitas terbaik dalam menghambat pertumbuhan Streptococcus mutans serta mampu memperbaiki karies gigi. 
UTILIZATION OF SKIPJACK TUNA BONE WASTE INTO FISH BONE MEAL IN LAHA VILLAGE, AMBON BAY Kaliky, Nurainy; Wally, Pramita; Nurlette, Hartono; Wasahua, Tahir
Jurnal Ilmiah Pengabdian Kepada Masyarakat Vol. 4 No. 3 (2025): JIPAM : Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : STAI Darul Qalam Tangerang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55883/jipam.v4i3.82

Abstract

The utilization of skipjack tuna bone waste from this community service activity aims to raise awareness of the Laha Village community in Ambon Bay about the importance of preserving the surrounding environment in order to avoid environmental pollution in the form of bad odors from fish bone waste that is simply thrown away. This fish bone waste can come from households or home industries. The method used in this community service is Observation, participation and training. This community service was attended by 41 people consisting of lecturers and the surrounding community and was carried out smoothly according to the prepared activity plan. This fish bone flour making training activity can increase the empowerment of the local community to become more independent in utilizing fish bone waste that has economic value so that it can increase family income.
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/

Abstract

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.
Peduli Lingkungan Pesisir Dan Wisata Pantai Bebas Sampah Melalui Aksi Coastal Cleanup Nurlette, Hartono; Kaliky, Nurainy; Borut, Ismail; Wally, Pramita
Jurnal Masyarakat Madani Indonesia Vol. 4 No. 2 (2025): Mei
Publisher : Alesha Media Digital

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59025/mgyvpf63

Abstract

Objek wisata yang bersih dan bebas kotoran menjadi harapan semua wisatawan yang berkunjung. Namun wisatawan sendiri masih belum memiliki kesadaran dalam menjaga kebersihan lingkungan objek wisata. Hal ini terlihat dari banyaknya wisatawan yang membuang sampah sembarangan terutama sampah plastik minuman dan makanan sekali pakai. Tujuan kegiatan coastal cleanup untuk membersihkan pesisir pantai dan memberikan teladan secara langsung kepada pengunjung. Pelaksanaan pengabdian dibagi menjadi tiga tahap terdiri dari tahap pra kegiatan, inti kegiatan dan pasca kegiatan. Alat kegiatan coastal cleanup yang diperlukan terdiri dari wadah sampah, timbangan, kamera dan alat tulis. Hasil dari kegiatan coastal cleanup ini berhasil mengumpulkan 8 kantong dengan total berat 62.400 gram sampah plastik yang seluruhnya merupakan sampah sekali pakai yang dibuang sembarangan pada wilayah pesisir objek wisata. Berdasarkan hasil wawancara singkat terhadap kegiatan coastal cleanup, mampu meningkatkan kesadaran pengunjung untuk tidak lagi membuang samapah sembarangan. Kagiatan seperti ini perlu ditingkatkan karena memberikan dampak nyata untuk menjaga lingkugan pesisir dan laut serta meningkatkan kesadaran masyarakat
A Chemical Analysis of Red Snapper Bone (Lutjanus Sp) Flour Kaliky, Nurainy
Interdisciplinary Social Studies Vol. 1 No. 7 (2022): Special Issue
Publisher : International Journal Labs

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55324/iss.v1i7.163

Abstract

Background: One way to use this red snapper bone waste is through the process of making red snapper bone meals. This fishbone meal in addition to being used as a mixture of animal feed is also used as a supplement to prevent bone loss in humans. Aim: This study aims to utilize red snapper bone waste in fish bone meal and provide information to the community and the fisheries industry about processing fish bones to have economic value. Method: The method used is an experiment that was performed on red snapper bonefish. Findings: The average water content of fishbone meal is 7.88%% because during the drying process of fish bones a lot of water disappears so that at the time of stenciling and in laboratory tests bone meal has low water content, high ash content is caused by immersion with orange water to remove fat and denature the protein. The water content obtained is low 7.88% so it is safe for long storage and the ash content obtained shows the amount of mineral content in the bone meal so it is very good for consumption.
ANALISIS KANDUNGAN FITOKIMIA DAN PROKSIMAT PADA RUMPUT LAUT COKLAT (Sargassum sp) Kaliky, Nurainy; Atnangar, Rifaldi A
Bureaucracy Journal : Indonesia Journal of Law and Social-Political Governance Vol. 5 No. 3 (2025): Bureaucracy Journal : Indonesia Journal of Law and Social-Political Governance
Publisher : Gapenas Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53363/bureau.v5i3.808

Abstract

The brown seaweed Sargassum sp., belonging to the class Phaeophyceae, is one of the most common brown algae found in the coastal waters of Fiditan Village, North Dullah District. This brown seaweed typically grows in clear waters with high salinity and good water circulation. It is widely utilized and favored by the local community. However, the phytochemical and proximate composition analyses of seaweed from this area have not yet been conducted. The purpose of this study was to analyze the phytochemical and proximate contents of the brown seaweed Sargassum sp. from the class Phaeophyceae. The research employed a laboratory experimental method, and data were analyzed descriptively using IBM SPSS version 23. The results showed that the brown seaweed contains alkaloids, terpenoids, steroids, phenolics, and saponins, which are known as natural antioxidants. Meanwhile, the proximate analysis revealed that the seaweed contains 8.03% carbohydrates, 73.3% moisture, 0.45% protein, and 5.09% ash content. These values meet the Indonesian National Standard (SNI) for fresh seaweed, indicating good quality.
Pengaruh Penambahan Bayam Terhadap Uji Organoleptik Bakso Ikan Sako (Tylosurus sp) Kaliky, Nurainy; Mahelatu, Armina
Biosel Biology Science and Education Vol. 15 No. 1 (2026): 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

Abstract

Sako fish (Tylosurus sp) is a type of pelagic fish with abundant availability in the waters of Maluku; however, its utilization as a processed food product is still limited. Considering its perishable nature, sako fish needs to be processed into products with a longer shelf life and appealing to consumers, one of which is fish meatballs. This study aims to determine the effect of adding spinach on the organoleptic characteristics of sako fish meatballs. The research method used is an experimental method with treatments involving the addition of spinach in sako fish meatballs and a control without spinach. Data analysis was performed using a paired sample t-test. The results showed that the organoleptic characteristics of sako fish meatballs had higher probability values for color, taste, and odor parameters compared to the original fish meatballs, but the texture was lower. This indicates that spinach can be used as a functional ingredient in making sako fish meatballs, thereby providing added value and product diversification. Keywords: Meatballs, Sako Fish, Spinach, Texture
Co-Authors Atnangar, Rifaldi A Hartono Nurlette Ismail Borut Kaya, Adrianus Orias Kotala, Sarmawaty Lessy, AbuBakar Mahelatu, Armina Mailoa, Meigy Nelce Rieuwpassa, Fredy Samputri, Salma Sima, Indrayani Sima Sormin, Raja Bonan Dolok Usemahu, Abdulah Wally, Pramita Wasahua, Tahir