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Jusuf Leiwakabessy

Fakultas Perikanan Dan Ilmu Kelautan, Universitas Pattimura

Author-ID : 2515135

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Public Health Social Sciences Other

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PEMANFAATAN ASAP CAIR KAYU PUTIH (Malaleuca cajuputi) SEBAGAI ANTIOKSIDAN DALAM PENGOLAHAN IKAN TUNA ASAP Nanloh, Esterlina Elizabeth Elsina Martha; Apituley, Daniel Ambrosius Nicolas; Leiwakabessy, Jusuf
Chimica et Natura Acta Vol 2, No 2 (2014)
Publisher : Departemen Kimia

Asap cair mempunyai peluang untuk digunakan secara luas di Maluku karena ketersediaan bahan baku yang melimpah terutama bahan baku yang berasal dari limbah hasil pertanian maupun hasil pengolahan minyak kayu putih. Batang dan ranting kayu putih dapat digunakan sebagai bahan baku dalam pembuatan asap cair. Asap cair yang dibuat melalui pirolisis kayu putih tersebut mengandung komponen senyawa yang dapat berperan sebagai antioksidan yang dapat menghambat maupun mencegah terjadinya proses oksidasi. Penelitian ini bertujuan untuk mengkaji komponen kimia penyusun asap cair yang dapat berperan sebagai antioksidan serta kemampuannya dalam mencegah terjadinya kerusakan oksidatif pada ikan Tuna asap. Hasil analisis dengan GC-MS menunjukkan bahwa fenol dan berbagai derivatnya merupakan komponen yang paling dominan dalam asap cair kayu putih. Hasil uji dpph menunjukkan kemampuan komponen senyawa asap cair kayu putih memiliki potensi sebagai antioksidan yang baik. Kemampuan sebagai antioksidan ditunjukkan oleh asap cair kayu putih dalam menghambat laju peningkatan nilai TBA dan asam lemak bebas ikan Tuna asap selama penyimpanan.

Penambahan asap cair mampu mempertahankan profil asam lemak ikan tuna kering blok Jusuf Leiwakabessy; Max Robinson Wenno
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Dry fish block is a food product from by-product of tuna loin. It is salted, liquid smoked, and dried.This study was aimed to determine fatty acid profile of the dry fish block after the addition of liquid smoke.The dry fish block was composed of twelve saturated fatty acids (SFA), six monounsaturated fatty acids(MUFA), and nine polyunsaturated acids (PUFA). The total of SFA in dry fish block without and with liquidsmoke was 19.94% and 21.29%, while MUFA was 9.35% and 11.77% and PUFA was 14.45% and 16.04%,respectively.

PEMANFAATAN ASAP CAIR KAYU PUTIH (Malaleuca cajuputi) SEBAGAI ANTIOKSIDAN DALAM PENGOLAHAN IKAN TUNA ASAP Daniel Ambrosius Nicolas Apituley; Jusuf Leiwakabessy; Esterlina Elizabeth Elsina Martha Nanloh
Chimica et Natura Acta Vol 2, No 2 (2014)
Publisher : Departemen Kimia

PEMANFATAAN SISA OLAHAN MINYAK KELAPA “TAIMINYA” GUNA MENJAWAB MASALAH PANGAN DAN EKONOMI DI DESA LATUHALAT, KOTA AMBON Jusuf Leiwakabessy; Ronald Darlly Hukubun; Sherly Lewerissa; Laura Bianca Silvia Huwae; Laury Marcia Chara Huwae
Jurnal Abdimas Bina Bangsa Vol. 4 No. 1 (2023): Jurnal Abdimas Bina Bangsa
Publisher : LPPM Universitas Bina Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46306/jabb.v4i1.345

Coconut is a plant and natural potential that is excellent in Latuhalat Village. Coconut has so many benefits that it has earned the nickname the tree of life because every part of it can be used for the benefit of society. Coconut processing in Latuhalat Village is carried out on a small and traditional scale, namely processing it into coconut cooking oil. This processed product will leave processed waste (processed waste) known as "taiminya". This processed residue is usually not used anymore, then thrown away or used as animal feed. The Pattimura University PKM Team presents innovation and development of taiminya into "taiminya confectionery" and "taiminya chili sauce" products. This innovative product is expected to increase the income of the people of Latuhalat Village

Karakteristik fisikokimia, mikrobiologi, dan logam berat dari saus kerang manis (Gafrarium pectinatum): Physicochemical characteristics, microbiology, and heavy metal contents from tumid venus (Gafrarium pectinatum) sauce Max Robinson Wenno; Jusuf Leiwakabessy
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 1 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(1)
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.v26i1.34505

Kerang manis (Gafrarium pectinatum) adalah salah satu jenis kerang konsumsi dan oleh masyarakat di Maluku sering diolah untuk dijadikan lauk-pauk selain ikan. Pemanfaatan kerang ini masih terbatas secara tradisional dan belum diolah untuk meningkatkan nilai ekonomisnya, salah satunya adalah dijadikan produk saus. Penelitian ini dilakukan untuk mengkaji berbagai aspek di antaranya karakteristik fisik dan kimia, profil asam amino, kandungan bakteri, dan logam berat. Penelitian ini bersifat deskriptif. Parameter uji pada penelitian ini adalah parameter fisik (viskositas), kimia (kadar garam, pH, total asam dan TVBN), profil asam amino, kandungan bakteri (Salmonella, E. coli dan koliform), dan kandungan logam berat (Pb, Cu, dan Hg). Hasil uji menunjukan karakteristik fisikokimia saus kerang manis berturut-turut adalah viskositas sebesar 54,00 cP, pH 5,00, kadar garam 17,24%, total asam 0,16% dan kadar TVBN 6,00 mgN/100%. Asam amino sebanyak 15 jenis asam amino di antaranya 9 jenis asam amino esensial dan 6 jenis asam amino nonesensial dan ditemukan asam amino glutamat lebih dominan dibandingkan asam amino lainnya. Kandungan logam bakteri di antaranya Salmonela (negatif), E. coli (<3), koliform (9,2) dan logam berat di antaranya Pb (<0,5), Cu (0,97) dan Hg (0,03).

Penerapan Teknologi Surimi dari Tetelan Ikan Tuna dan Pengolahan Produk Kaki Naga Dwight Soukotta; Theodora EAA Matrutty; Beni Setha; Alfonsina Marthina Tapotubun; Jusuf Leiwakabessy; Johanna Tupan
MITRA: Jurnal Pemberdayaan Masyarakat Vol. 7 No. 1 (2023): Mitra: Jurnal Pemberdayaan Masyarakat
Publisher : Institute for Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/mitra.v7i1.3328

The tuna loin industry leaves quite a lot of waste in the form of thin meat tether mixed with fiber. Tuna tethers have good development prospects because they can become the main ingredient for making surimi. Surimi is an intermediate product that has a high functional protein content and has been recognized worldwide. Surimi is the raw material for fish jelly products such as dragon leg, meatballs, nuggets, and others. Based on observations, it turns out that tuna tethers have not been optimally utilized to improve the welfare of the community. The North Ambon Island Klasis area community does not know the processing of surimi and its development opportunities into various competitive products. The purpose of this activity is to utilize tuna tether through the application of surimi technology and dragon foot product processing to household wives from several villages on North Ambon Island. The target audience for this activity was 30 household wives from 17 villages in the North Ambon Island Klasis area. The activities were carried out from March to April 2022, consisting of three (3) stages , preparation, implementation of counseling, and training. The results of the paired sample T test show that there is a significant difference in the knowledge of the target audience before and after the implementation of counseling and training on the application of surimi technology and processing surimi into dragon foot products. The average post-test score of 30 participants increased by 59.39% after participating in counseling and training activities on the application of surimi technology and processing surimi into dragon foot products. At the end of the activity, the participants practiced surimi and dragon foot processing trials, showing 90% of the participants were quite skilled in processing the two products.

PENINGKATKAN KECAKAPAN PARTISIPATIF PEMILIH PEMULA PEMILU DI NEGERI HUKURILA KOTA AMBON Jusuf Leiwakabessy; Ronald Darlly Hukubun; Vica Jillyan Edsti Saija; Maya Lisa Haupea; Masnia Masnia
Faedah : Jurnal Hasil Kegiatan Pengabdian Masyarakat Indonesia Vol. 1 No. 3 (2023): Agustus : Jurnal Hasil Kegiatan Pengabdian Masyarakat Indonesia
Publisher : FKIP, Universitas Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59024/faedah.v1i3.223

The community service is carried out to provide knowledge to the young people of Negeri Hukurila, South Leitimur District, who are first-time voters. First-time voters, according to the Election Law, refer to individuals aged 17 and above or those who have been married. First-time voters are those who are eligible to vote for the first time in any type of election, including general elections, presidential elections, legislative elections, or other elections. They can be aged 17-18 or older and have met the voter requirements set by the laws of their country or jurisdiction of residence. The purpose of this community service is to increase the participation of first-time voters, especially the young people of Negeri Hukurila who have just graduated from high school or vocational school. Based on observations, it has been found that the youth in Negeri Hukurila have low political participation in elections, and they also have limited information about elections and a lack of political education. With reference to these issues, we conducted community service with the hope that after the socialization on increasing the participation of informed first-time voters, their knowledge about elections and politics would increase, thereby impacting the high level of participation of first-time voters in the upcoming 2024 elections.

Sosialisasi Pemanfaatan Ilmu Geofisika Dalam Mitigasi Bencana Alam dan Pembangunan Kesadaran Lingkungan di Kalangan Pelajar SMP Jusuf Leiwakabessy; Liora Chrissa Pattiasina
Jurnal Nusantara Berbakti Vol. 2 No. 1 (2024): Januari : Jurnal Nusantara Berbakti
Publisher : Universitas Kristen Indonesia Toraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59024/jnb.v2i1.291

One of the key topics in education and disaster mitigation is the use of geophysical science to deal with natural disasters and to raise environmental awareness of high school students. We discussed how geophysician science can be incorporated into high school curricula to increase environmental Awareness and reduce natural disaster risk. We also highlighted the methods of geofysics that can be socialized to high school pupils to understand and manage natural phenomena, as well as to reduce the risk of natural catastrophe for society. By using this method, high school children are expected to learn about the Earth and how to cope with natural catastrophes

Sosialisasi Mitigasi Bencana Gempa Bumi di Lingkungan Sekolah Jusuf Leiwakabessy; Wanda Fiona Tarehy
SAFARI :Jurnal Pengabdian Masyarakat Indonesia Vol. 4 No. 1 (2024): Januari : Jurnal Pengabdian Masyarakat Indonesia
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/safari.v4i1.1146

Indonesia that geologically situated at the convergence of three major tectonic plates, renders it susceptible to earthquakes. This research aims to provide earthquake disaster mitigation education to elementary school students through socialization activities. Despite the absence of accurate earthquake predictions, knowledge and preparedness can be conveyed early and consistently. Involving 40 students from fourth and fifth grades at SD Negeri Tanara, a combined method of lectures and game demonstrations was utilized. The research method, incorporating socialization in elementary schools with a combination of lectures and demonstrations, is considered effective in enhancing students' understanding of earthquake mitigation. Concrete steps can be taken by schools, and the practical knowledge imparted to students is crucial for their preparedness. The research results show that students responded enthusiastically to the material; most could articulate earthquake mitigation measures effectively. However, the evaluation also indicated that some students still encountered difficulties in communicating the material. These findings serve as valuable information for schools to develop students' understanding and skills in earthquake disaster mitigation efforts.

Penurunan Mutu Ikan Segar Hasil Budidaya Keramba Jaring Apung Di Teluk Ambon Pada Suhu Kamar Leiwakabessy, Jusuf; Batmomolin, Wensislaus; Silaban, Bernita br.; Mailoa, Meigy N
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 1 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.102

The research was conducted to determine the quality deterioration of several types of fish from floating net cage cultivation in Ambon Bay during a 10-hour of observation period at room temperature. Observations were made on test parameters such as pH, total volatile base (TVB), trimethylamine (TMA), and total microbes (TPC). The results of the analysis showed that over the course of 10 hours at room temperature, the process of quality deterioration in Lates calcarifer was slower compared to Gnathanodon speciosus and Oreochromis niloticus. This is evident in the fish quality parameter values. For instance, the average pH of the three types of fish during room temperature storage ranges from 6.13 to 6.65. The TVB value of G. speciosus and O. niloticus exceeded acceptable levels after 6 hours of storage, while the TVB value of Lates calcarifer remained acceptable even after 6 hours. At six hours, the TVB values exceeded 10 mg N%, indicating spoilage, while the TMA value in L. calcarifer sea bass did not exceed 10 mg N% after 10 hours of storage. The total microbial value of the three fish samples stored for 10 hours at room temperature still meets the standards for fresh fish quality.

Co-Authors Amon Manik Apituley, Daniel Ambrosius Nicolas Aprindo Steures Payara Audrey Leiwakabessy Batmomolin, Wensislaus Beni Setha Carl Hein Huwaa Chakti, Arini Padma Widya Cut Maryam Kamelia Matdoan Daniel Ambrosius Nicolas Apituley Debiyanti De Fretes Delsi Pattinasarany Denisa Prisilia Silawane Dwight Soukotta Era Lusiana Sianipar Esterlina E. E. M. Nanlohy Esterlina Elizabeth Elsina Martha Nanloh Evan R. Ferdinandus Fadilah, Nabilah Farah Fellicia Dominique Birahy Fidyana Fidyana Gresia Maiseka Haganta Br. Tarigan Harold J.D. Waas Ibnu Salman Hasan Irensia K. Nurue J.A.Y.Wattimena Johan Bruiyf Bension Johanna Tupan Kaya, Adrianus O. W. Kelvin Sopahaluwakan Kumbubui, Janne E. Laura Bianca Silvia Huwae Laura Bianca Sylvia Huwae LAURY CHARA HUWAE Leatera Imelia Kalahatu Liora Chrissa Pattiasina Loupatty, Joice Welly Mailoa, Meigy N Mailoa, Meigy N. Mailoa, Meigy Nelce Mairuhu, Ziepora Veronica Masnia Masnia Matrutty, Theodora E. A. A. Maulana, Adit Max R. Wenno Max Robinson Wenno Maya Lisa Haupea Meifaninshi Harita Meigy Nelce Mailoa Mirary Chrisnalda Putra Ririassa Muhamad Rizki Muhammad Sidiq Ainsa Nakul, Aransyah Nanloh, Esterlina Elizabeth Elsina Martha Nanlohy, Esterlina Nanlohy, Esterlina E. E. M. Nanlohy, Esterlina E.E. M. Nathalie Elischeva Kailola Nazhifa, Zidna Fatha Nining Ayu Lestari Novanda Halirat Oryza Kenan Manuhutu Parinussa, Kesya Pattiasina, Bethsy Jane Pattipeilohy, Christian Ernsz Perkasa, Alkausar Satria Pulukadang, Vetty Putra, Bintang Harly Putri Indah Cahyani Rahman Rahman Reka Febriani Rieuwpassa, Fredrik Rifka Theresia Siagian Roagave L. Toruan Ronald Darlly Hukubun Roscto, Tiara Putri Sulung Rumatamerik, Moh. Kasim Salsabilla Syarifa La Unga Sanfia Fella Masahe Sartika, Susi Savitri, Imelda K. E. Setiyawan, Wahyu Sherly Lewerissa Silaban, Bernita Silaban, Bernita br. Sitaniapessy, Fyodorovna A. Sormin, Raja Bonan Dolok ssy J. A. Hehanussa Tapotubun, Alfonsina M. Theodora EAA Matrutty Tupan, Johana Tupan, Johanna Valiand Sapulette Vallery Kustianti Marriot Masbait Van Basten Simamora Vica Jillyan Edsti Saija Victorius Y. Matital Wanda Fiona Tarehy Warang, Azril Fajar Warkey, Ahasyweros A. Wattimena, Martha L. Wenno, Max Robinson Yanti A. Lewerissa Yoseph Alberthus Lamere Zhamira Azzahra Tuankotta

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