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All Journal Jurnal Teknologi Dan Industri Pangan Agroland : Jurnal Ilmu-Ilmu Pertanian AGRISAINS REKAYASA agriTECH Biocelebes AGRARIS: Journal of Agribusiness and Rural Development Research AGROLAND: The Agricultural Sciences Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Pengolahan Pangan Conference on Innovation and Application of Science and Technology (CIASTECH) Samakia: Jurnal Ilmu Perikanan Jurnal Kelautan Nasional Jurnal Ilmiah AgriSains JOMPA ABDI: Jurnal Pengabdian Masyarakat Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia Journal of Public Health and Pharmacy Jurnal Pengabdian Masyarakat AGROLAND: The Agricultural Sciences Journal Mitra Sains
Asriani Hasanuddin
Animal Husbandry Study Program, Faculty Of Animal Husbandry And Fisheries, Tadulako University
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Journal : Mitra Sains

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Patogenitas Edwarsiella tarda Pada Ikan Sidat (Anguilla marmorata) Selama Penyimpanan Beku -25°C Arsal Arsal; Asriani Hasanuddin; Ahmad Rizal
Mitra Sains Vol 4 No 3 (2016): Juli
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/mitrasains.v4i3.236

Abstract

The purpose of this study is to determine the patogenechity (ability to cause death) of the Edwarsiella tarda in fish eel (Anguilla marmorata) which have frozen and stored at a temperature of -25°C for 15, 25 and 35 days. Patogenecity was tested with methode by isolating E. tarda from the meat of frosen Eel that what stored for 15, 25 and 35 days ago carried infected to eels the size of 120-122 grams with injecting isolate bacteria Edwarsiella tarda is intraperitoneally as much as 0,1 ml/ind at a dose of 108 CFU/ml (standard 1 Mac Farland), then maintened and observed for 15 days. Pathogenicity test results based on mortality / death of the fish indicates that the bacteria Edwarsiella tarda taken from frozen eel fish stored for 15, 25 and 35 days at temperatures-25oC were still survive and still are pathogenic to fish eel with a tendency the longer the storage time, it will decrease the mortality rate / patogenitasnya. Results of analysis of variance showed mortality observed eel (Anguilla marmorata) with a storage time of 15 days and 25 days resulted in a significantly different effect than the storage time of 35 days with a storage temperature -25oC.
Profil Asam Amino Isi Burger Dari Kaldu Ikan Tongkol (Euthynnus affinis) Melalui Proses Pemanggangan Dan Pengukusan Finarti Finarti; Asriani Hasanuddin; Nasmia Nasmia
Mitra Sains Vol 6 No 1 (2018): Januari
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/mitrasains.v6i1.307

Abstract

This study aims to utilize the waste generated from the oil extraction process tuna burger as fill material and to determine the profile of amino acids by product burger filler material from the fish oil extraction process. The method used in this research was experimental research with t test to test the chemical composition (amino acids, water content, protein content, fat content, and ash content,), treatment with Steam and Bake. Each treatment was repeated two (2) times in order to obtain the number of experimental unit as much as 2 x 2 = 4 experimental units. The results of the amino acid profile of research in the treatment rose grilled with keseluruan total amino acid in the amount of 15.02% was the steamed at 7.27%. for the amino acid histidine to highest in steam treatment that is equal to 1.41% and 4.74% for the bake treatment, and the lowest is at 0:10 Methionine% at treatment steamed and grilled. For parameter prosimat highest water content of 43.08% in the treatment steamed while the lowest was in the amount of 24.59% in the treatment of roast. The highest protein content of 10.91% in the treatment roasted while the lowest is equal to 8.81% on a steam treatment. The highest fat content is equal to 1.63% on a steam treatment, while the lowest was 1.51% on a toasted treatment. The ash content of 3.92%, the highest in the treatment of roast and the lowest 2.88% on a steam treatment.
Co-Authors . Mappiratu Abdul Hakim Laenggeng Abdul Rahim Adrianton Adrianton Ahmad Rizal ahmad rizal Ahmad, Iftitah Aidah, Nur Al-Amri, Siti B. Alimudin Laapo Alismi M Salanggon Amalia Noviyanty Amelia, Sinta Andi Darmawati Tombolotutu Andi Eni Firdani Arsal Arsal Arsal, Arsal Arta, Putri A. Bau Toknok Chairil Anwar Chairil Anwar Dedi Fardiaz Didit Kustantio Dewanto Eny Yuniati Fachry L. Fadly Y Tantu Fajriani Fajriani Fajrul Amin Fatmawati, Hi. Finarti Finarti Finarti, Finarti Firman, Nurul Awwaliyah P. Gatot Siswo Hutomo Hafsah Hafsah Hafsah Hafsah Haq, Muhammad F. Hasmida Hasmida, Hasmida If'all, If'all Jamaluddin Jamaluddin Jamaluddin Jamaluddin Jamaluddin Jusri Nilawati Khildah Khaerati Lakahoro, Syamsul Lien Damayanti Malasugi, S. Manap Trianto Marhawati Mappatoba Marhawati Mappatoba Marwah Marwah Marwah Maryani, Adetya Max Nuralam Minarny Gobel Mulkiah Amal Basri Musnina, Wa Ode S. Nasmia Nasmia Nova Rugayah Nova Susanti Novalina Serdiati Nur Aidah Nurfadilah Nurwijayanti Nuryanti, Sitti Pitriani Pitriani Pitriani, Pitriani Putri, Gina N. Putut Har Riyadi Roni Hermawan Roni Hermawan Rosedi Rosedi Rosedi Rosedi Rosmiaty Arief Rusdi Rusdi Rustam Abd. Rauf Sari Aswani Shaldan, Syahna Sugiarto Sugiarto Sukisman Abdul Halid Syahraeni Kadir Syahrir Syahrir Syahrir Trismansyah Trismansyah Umrah Umrah Wendy Alexander Tanod Wijaya, Berniawan Yonelian Yuyun Yuliet Yuliet