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Asman Asman
Hasanuddin University
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Nursing Public Health Social Sciences Other

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Journal : Jurnal Fish Protech

 1 
KARAKTERISTIK MUTU KIMIA DAN MIKROBIOLOGI GURITA (Octopus sp.) KERING YANG DIPASARKAN DIKABUPATEN KONAWE UTARA SULAWESI TENGGARA Asman, Asman; Isamu, Kobajashi Togo; Suwarjoyowirayatno, Suwarjoyowirayatno
Jurnal Fish Protech Vol 3, No 1 (2020): Jurnal Fish Protech Vol. 3 No. 1 April 2020
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v3i1.11613

Abstract

Chemical and Microbiological Quality Characteristics of Dried Octopus (Octopus sp.) Marketed in North Konawe Regency Southeast Sulawesi ABSTRACT         The aim of this study was to determine the characteristics of chemical composition (water, ash, protein, fat, and carbohydrate) and total bacteria (TPC) of dried Octopus. Data analysis of this study used descriptive analysis. The sampling technique of this study are used simple random sampling and used the survey method. The results of the highest chemical composition of the treatment was found at water content  S1 19.89%, ash S3 13.63%, protein S2 46.99%, fat S3 5.82% and carbohydrate S2 10.19%.  The best Total Plate Count (TPC) result was found at S2 3.8 × 104 Cfu/g Keywords: Chemical Test, Octopus (Octopus sp.) Dry, and Total Plate Count (TPC).ABSTRAKTujuan penelitian ini adalah untuk mengetahui karakteristik komposisi kimia (kadar air, kadar abu, kadar protein, kadar lemak, dan kadar karbohidrat) dan total bakteri (TPC) terhadap gurita kering. Analisis data yang digunakan dalam penelitian ini yaitu menggunakan analisis deskriptif. Teknik sampling yang digunakan pada penelitian ini adalah simple random sampling. Metode yang digunakan pada penelitian ini yaitu metode survei. Hasil penelitian komposisi kimia perlakuan tertinggi kadar air terdapat pada S1 19.89%, kadar abu tertinggi terdapat pada perlakuan S3 13.63%, kadar protein perlakuan tertinggi terdapat pada S2 46.99%, kadar lemak perlakuan tertinggi terdapat pada  S3 5.82% dan kadar karbohidrat perlakuan tertinggi terdapat pada S2 10.19%. Hasil Uji Total Plate Count (TPC) terendah terdapat pada S2 3.8×104 Cfu/g.Kata kunci: Gurita (Octopus sp.) kering, Total Plate Count (TPC) dan Uji Kimia.
Co-Authors Aamer, Mohamed Abdul Harlan, La Ode Abdul Rahman Achmad Musyahid, Achmad Ahmed, Ahmed Akbar, Reza Amin Amin Andri Nirwana AN Arif, Fahmi Aris Munandar Ariska, Firli Armiati, Reni Arsam Arsam Asfani, Rahimah Asyari, Muhammad ali Hasim Azara, Ekta Chatarina Umbul Wahyuni chusnah, Chusnah Eka Wahyuni Fadjriani, Lia Fernando, Ricky Septian Hasan, Abi Hasiah , Hasiah Hasim, Abdul Heny Herawati Isamu, Kobajashi Togo Iswandi Iswandi Jihad, Kaspol Jufri, Fikri kamali kamali, kamali Karman Kasmiati Kasmiati Kolyazhor, Andrey V. Kotyazhov, Andrey V. M. Ridwan Malfiandri, Malfiandri Miswinda Mualimmah, Mualimmah Muallimah Muallimah Muchsin, Tamrin Muda, Resali bin Muhammad Muhammad Muhammad Ridwan Muliani Muliani, Muliani Mulianti Muliyani Muliyani Mutazam, Mutazam Nasution, Chodijah Nilda Nilda, Nilda Nilhakim, Nilhakim Nur Syamsiah, Nur Nuraeni Nuraeni Nurhikmah Nurhikmah Nurkhotijah, Siti Nurulhuda, Elly Soraya Purwanti, MM Fajar Putri, Hadisa Ramon Nofrial, Ramon Regina, Atika Risnawati Risnawati Rosana, Mayang Sam Hermansyah Sanjaya, Utu Santhoso, Agus Sari, Riazmi Yusma Sinaga, Gopal Gospel Sismedi Saputro, Bambang Sri Lestari Sukadmaja, Ahmad SUKAMTO, HERI Sukatmadjaya, Ahmad Sunaryo Sunaryo Suwarjoyowirayatno, Suwarjoyowirayatno Suyadi Suyadi Waskito, Meindro Yulianti, Wirna Yustia Pratiwi, Woro Yusuf Yusuf