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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Entropi NIKe Jurnal Ilmiah Perikanan dan Kelautan | Fisheries and Marine Scientific Journal Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jambura Journal of Educational Chemistry Nanggroe: Journal Of Scholarly Service Nanggroe: Journal of Scholarly Service
Faiza A Dali
Universitas Negeri Gorontalo
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Journal : Jurnal Pengolahan Hasil Perikanan Indonesia

 1 
Bacillus sp. is one bacterial genus causing spoilage of fishery products. The aim of the research was to find out the characteristics of Bacillus sp. from small crab (Portunus pelagicus) fresh and canned products in Company X. Five of 20 stocks or isolate fresh swimming crab and 12 stocks of bacteria cans swimming crab products namely HRN 3, NTG 3, CAD, Claw Meat 2 and Lump 1 were identified as Bacillus. Their optimal growth were at 37 C, PH 7 and salinity 3%. One starin namely Lump i can surviv Dwi Indah Widya Yanti; Faiza A Dali
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 13 No 2 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia
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.v13i2.5353

Abstract

Bacillus sp. is one bacterial genus causing spoilage of fishery products. The aim of the research was to find out the characteristics of Bacillus sp. from small crab (Portunus pelagicus) fresh and canned products in Company X. Five of 20 stocks or isolate fresh swimming crab and 12 stocks of bacteria cans swimming crab products namely HRN 3, NTG 3, CAD, Claw Meat 2 and Lump 1 were identified as Bacillus. Their optimal growth were at 37 C, PH 7 and salinity 3%. One starin namely Lump i can survive on two hours of heatig at 100 C.keywords: Bacillus sp. flat sour, swimming crab
KARAKTERISASI BAKTERI ASAM LAKTAT YANG DIISOLASI SELAMA FERMENTASI BAKASANG Dwi Indah widya yanti; Faiza Abdurrahim Dali
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 16 No 2 (2013): Jurnal Pengolahan Hasil Perikanan Indonesia
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 | Full PDF (334.585 KB) | DOI: 10.17844/jphpi.v16i2.8047

Abstract

Tujuan penelitian ini adalah mempelajari bakteri asam laktat (BAL) yang berperan selama fermentasi15 hari pada produk fermentasi bakasang. Selama fermentasi dilakukan pengukuran terhadap pH dantotal asam, total plate count, dan bakteri asam laktat dilanjutkan dengan uji morfologi dan biokimia. Hasilpengukuran pH terjadi kecenderungan penurunan pH pada sampel bakasang disebabkan asam laktat yangdihasilkan oleh aktifi tas BAL. Tiga spesies BAL yang teridentifi kasi yaitu Lactobacillus acidophilus danL. plantarum dengan karakteristik Gram-positif batang, tidak membentuk spora, non motil, indol negatif,katalase negatif, oksidase positif, uji Sitrat bervariasi, Voges-Proskauer (VP) bervariasi, methyl red (MR)positif dan hasil fermentasi karbohidrat bervariasi. Streptococcus faecalis dengan karakteristik Gram-positifkokus, non motil, katalase negatif, indol negatif, VP positif, sitrat negatif, dan uji fermentasi karbohidratpositif .Kata kunci: bakasang, bakteri asam laktat, cakalang, karakteristik, nike
Organoleptic Characteristics and Chemicals Ilabulo Catfish Fortification Rita Marsuci Harmain; Faiza Dali; N. Nurjanah; Agoes Mardiono Jacoeb
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 2 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
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 | Full PDF (169.308 KB) | DOI: 10.17844/jphpi.v20i2.18015

Abstract

Diversification of traditional food ilabulo made from raw catfish (Pangasius sp.) has the potential to be developed in Gorontalo province to substitute chicken viscera. The research aimed to make ilabulo substitute the raw material of chicken viscera with the catfish fortified Kappaphycus alvarezii seaweed and catfish bone meal and to determine the organoleptic and chemical characteristics of ilabulo catfish fortification. Fortified treatment is K. alvarezii  and catfish bone (5 dan 10% ),  B (10 and 15%) and  C (15 dan 20%). The organoleptic analysis used a hedonic scale of favorite criteria on the appearance, texture, color, flavor, and taste. The results of organoleptic analysis continued with Bayes test. The chemical analysis used the Association of Official Analytical Chemist method. The result of the hedonic characteristic of ilabulo catfish fortification was on the appearance  neutral criteria – like (5.53–7.03), texture neutral criteria – rather like (5.8–7.1), aroma rather like (6.3–6.73), color neutral – like (6.1–7.03) and taste (6.07–6.53) neutral criteria – rather like. The result of Bayes test obtained by a texture of importance value 5, appearance importance value 5, aroma of importance value 4, color of interest value 3 and taste of importance value 2. Characteristic of ilabulo culture of selected fortified catfish that was the fortification of K. alvarezii seaweed 15% and catfish  bone flour (20%) (fortification C) obtained by water content 56.46%, ash 11.54%, protein 7.78%, fat 8.91%, coarse fiber 0.61%, carbohydrate 22.07% and calcium 0.315 %.
Co-Authors Agoes Mardiono Jacoeb Anton Kaharu Aroman S Panai Asri S. Naiu Asri Silvana Naiu Berni Idji Dewantika Lasaruddin Dunggio, Mohamad Faisal Dwi Indah Widya Yanti Febriyanto Husain Hanifah Nuryani Lioe Herlila Tamuu Kasmat Saleh Nur Kasumi A Polutu Kasumi A. Polutu Kiflin Towadi Lukman Mile Maggy T. Suhartono Mahanggi, Muhammad Rizal Malawo, Melanti N. Nurjanah N. Nurjanah Nanang Kasim Pakaya Narti Pakaya Nikmawatisusanti Yusuf Raflin Djafar Rahim Husain Ramdan M Pomanto Rieny Sulistijowati Rieny Sulistijowaty Ririn Sopa Rita Marsuci Harmain Riwan Setiawan Setiawan Pasue Roberto A. Tumbelaka Robin Abyaser Ishak Saman, Satar Saprin Hayade Sari, Shafira Dwiana Shafira Dwiana Sari Sri Rahayu Kalaka Tri Sugiarto I. Nusi Veronita T. Sidiki