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All Journal Jurnal Sains dan Teknologi Pangan Jurnal Fish Protech Jurnal Pengabdian Masyarakat Ilmu Terapan (JPMIT) Jurnal Sosial Ekonomi Perikanan
La Ode Huli
Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor, Kampus IPB Darmaga, Jalan Agatis, Bogor 16680 Jawa Barat Telpon (0251) 8622909-8622906, Faks. (0251) 8622907
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KOMPOSISI KIMIA DAN ASAM LEMAK JUVENIL IKAN NILA GIFT (Oreochromis niloticus) PADA BERBAGAI UMUR PANEN Nadia, Laode Muhamad Hazairin; Huli, La Ode; Rejeki, Sri; Zubaydah, Wa Ode Sitti; Nadia, La Ode Abdul Rajab
Jurnal Sains dan Teknologi Pangan Vol 5, No 1 (2020): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (661.829 KB) | DOI: 10.33772/jstp.v5i1.11545

Abstract

ABSTRACT   The purpose of this study was to determine chemical (water, ash, protein, and lipid contents) as well as fatty acids (saturated fatty acids (SAFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acid (PUFA) composition of juvenile tilapia GIFT at the harvesting period of two, three, and four weeks. This study used a completely randomized design (CRD), consisting of one treatment (harvesting period of two, three, and four weeks) and three repetitions. The data were analyzed using analysis of variance (ANOVA) and the Duncan Multiple Range Test (DMRT) at a 95% confidence level. The harvesting period of two, three, and four weeks had a significant effect (P<0.05) on chemical and fatty acids composition. Lipid contents decreased significantly (P<0.05) at 2-4 weeks harvesting period while water, ash, and protein contents increased significantly (P<0.05). Juvenile tilapias GIFT had total fatty acids of 91.87%, 75.69%, and 62.24% at harvesting periods of two, three, and four weeks, respectively. Total fatty acids decreased significantly (P<0.05) during the two to four weeks harvesting period. Keywords: chemical composition, fatty acid, harvesting period, juvenile tilapia GIFT ABSTRAKTujuan penelitian ini untuk menentukan komposisi kimia (kadar air, kadar abu, kadar protein dan kadar lemak) dan asam lemak (asam lemak jenuh (SAFA), asam lemak tak jenuh tunggal (MUFA) dan asam lemak tak jenuh jamak (PUFA) juvenil ikan nila GIFT pada umur panen 2 minggu, 3 minggu dan 4 minggu. Metode penelitian  ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 1 jenis perlakuan (umur panen yaitu 2 minggu, 3 minggu, 4 minggu) dan 3 kali ulangan. Data di analisis menggunakan Analisys Of  Varian (ANOVA) dan uji lanjut Duncan Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Umur panen 2 minggu, 3 minggu dan 4 minggu berpengaruh nyata (P<0.05) terhadap komposisi kimia dan asam lemak. Kadar lemak menurun secara signifikan (P<0.05) pada umur panen 2 minggu, 3 minggu dan 4 minggu. Kadar air, kadar abu dan kadar protein meningkat secara signifikan (P<0.05) pada umur panen 2 minggu, 3 minggu dan 4 minggu. Juvenil ikan nila GIFT mengandung total asam lemak pada umur panen 2 minggu, 3 minggu dan 4 minggu berturut- turut sebesar 91.87%; 75.69% dan 62.24%. Total asam lemak menurun secara signifikan (P<0.05) pada umur panen 2 minggu, 3 minggu dan 4 minggu. Kata Kunci : asam lemak, juvenil nila GIFT, komposisi kimia, umur panen 
PEMBUATAN DAN KARAKTERISASI KITOSAN DARI CANGKANG RAJUNGAN (Portunus pelagicus) ASAL SULAWESI TENGGA Nadia, Laode Muhammad Hazairin; Huli, La Ode; Nadia, Laode Abdul Rajab
Jurnal Fish Protech Vol 1, No 2 (2018): Jurnal Fish Protech
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v1i2.4892

Abstract

AbstrakTujuan dari penelitian ini adalah  membuat dan mengkarakterisasi kitosan dari cangkangrajungan   asal   Sulawesi   Tenggara.   Kitosan   dihasilkan   melalui   tiga   tahap   yaitu demineralisasi, deproteinasi dan deasetilasi. Proses deproteinasi dengan NaOH 3N, perbandingan 1:10 (b/v) direaksikan pada suhu  90 oC selama 1 jam, kemudian dilanjutkan dengan proses demineralisasi dengan HCl 1 N, perbandingan 1:7 (b/v) direaksikan pada suhu    90  oC  selama  1  jam.  Untuk  tahap  akhir  pembuatan  kitosan  dilakukan  proses deasetilasi dengan NaOH 50%, perbandingan 1:20 (v/b) direaksikan pada suhu   140 oC selama 2 jam. Dari proses tersebut, diperoleh mutu kitosan dengan rendemen 17,39%, kadar air 8,04%, kadar abu 1,63%, kadar nitrogen 4,80%, deasetilasi 82,59%, viskositas210 cP dan logam berat (Pb 0,0007 ppm, Hg 0,0009 ppm, As 0,0042 ppm dan Cd 0,0014 ppm). Kitosan yang dihasilkan pada penelitian ini memenuhi standar mutu kitosan. Kata kunci: Rajungan, deproteinasi, demineralisasi, deasetilasi, kitosan 
Peningkatan Pengetahuan dan Keterampilan Ibu Nelayan Desa Tanjung Tiram Melalui Program Kemitraan Masyarakat (PKM) Pengolahan Ikan Huli, La Ode; Hazairin Nadia, Laode Muhamad; Piliana, Wa Ode; Sitti Zubaydah, Wa Ode; Nyoman, Desak; Novita, Dian; Assidik, Fajrin
Jurnal Pengabdian Masyarakat Ilmu Terapan (JPMIT) Vol 2, No 1 (2020)
Publisher : Vokasi Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (315.622 KB) | DOI: 10.33772/jpmit.v2i1.12145

Abstract

Tanjung Tiram is a coastal village whose residents mainly works as fishermen and many benefits from its coastal to search for fish and fulfill their daily needs. A Community Service Program through Community Partnership was conducted for 2 days from 27-28 October 2019 in Tanjung Tiram, North Moramo District, South Konawe Regency, Southeast Sulawesi Province. The objective of the program was to improve the knowledge and skills of society living in the village through the production of fish base processing products. The program was carried out by training the society creating fish base products and as an alternative income for the fishermen family. The targets of the program were women and mother household. The output achieved out of this program was the ability of society to understand and know how to create fish base processing products particularly meatball and fish nuggets that have never been made before.
KARAKTERISTIK KIMIA IKAN PINDANG LAYANG (Decapterus sp.) YANG DI PASARKAN DI KABUPATEN MUNA DAN KABUPETEN MUNA BARAT PROVINSI SULAWESI TENGGARA Effendy, Waode Nilda Arifiana; Huli, La Ode; Annastasia, Nurhuda; Elvira, Illian; Nadia, La Ode Muhammad Hazairin
Jurnal Fish Protech Vol 7, No 1 (2024):
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55679/jfp.v7i1.48093

Abstract

Ikan pindang merupakan salah satu makanan yang digemari dan mudah ditemukan dipasar yang tesebar di Kabupaten. Muna dan Kabupaten Muna Barat. Penelitian ini bertujuan untuk mengetahui karakteristik kimina ikan pindang layang yang di pasarkan di Kabupaten Muna, dan Muna Barat Provinsi Sulawesi Tenggara. Penelitian ini menggunakan metode penelitian kuantitatif dengan model Rancangan Acak Kelompok (RAK) dengan 4 taraf perlakuan dan masing-masing 3 ulangan. Parameter yang diamati yaitu kada air, kadar abu, kadar protein dan kadar lemak. Data di analisis menggunakan Analisys of Varian (ANOVA) dan uji lanjut Duncan Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa ikan pindang layang yang dipasarkan di Kabupaten Muna dan Kabupaten Muna Barat Provinsi Sulawesi Tenggara memiliki nilai kadar air, kadar abu, kadar protein dan kadar lemak masing-masing berkisar antara (49,70% - 59,45%, 2,25% - 3,95%, 21,10% - 32,60% dan 3,10% - 6,10%)
Mutu Sensori Ikan Pindang Yang Di Pasarkan Di Kabupaten Muna Provinsi Sulawesi Tenggara Effendy, Waode Nilda Arifiana; Huli, La Ode; Annaastasia, Nurhuda; Elvira, Ilian; Nadia, Laode Muhamad Hazairin
Jurnal Fish Protech Vol 6, No 2 (2023):
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v6i2.45370

Abstract

Penelitian ini bertujuan untuk mengetahui nilai sensori ikan pindang yang di pasarkan di Kabupaten Muna, Provinsi Sulawesi Tenggara. Penelitian ini menggunakan metode penelitian kuantitatif dengan model Rancangan Acak Kelompok (RAK) dengan 4 taraf perlakuan dan masing-masing 3 ulangan. Parameter yang diamati yaitu sensori (kenampakan, rasa, aroma dan tekstur). Data di analisis menggunakan Analisys of Varian (ANOVA) dan uji lanjut Duncan Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa ikan pindang yang di pasarkan di Kabupaten Muna, Provinsi Sulawesi Tenggara dengan nilai tertinggi untuk parameter kenampakan sebesar 7,18 (suka) pada perlakuan A2 (ikan pindang yang dipasarkan di Kec. Katobu, pedagang 2), nilai tertinggi parameter warna sebesar 7,54 (suka) pada perlakuan D2 (ikan pindang yang dipasarkan di Kec. Kontunaga, pedagang 2), nilai tertinggi parameter aroma sebesar 7,31 (suka) pada perlakuan B2 (ikan pindang yang dipasarkan di Kec. Napabalano, pedagang 2) dan nilai tertinggi parameter tekstur sebesar 7,22 (suka) dengan perlakuan A2 (ikan pindang yang dipasarkan di Kec. Katobu, pedagang 2)
Kondisi sosial ekonomi pelaku usaha pengolahan ikan Baby Tuna (Thunnus obesus) dan Cakalang (Katsuwonus pelamis) yang di pasarkan di Kota Kendari Rahmasari, Wa Ode Fahniyola; Riani, Irdam; Huli, La Ode; Patiung, Seventry Meliana
Jurnal Sosial Ekonomi Perikanan Vol 9 No 1 (2024): Jurnal Sosial Ekonomi Perikanan
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jsep.v9i1.31

Abstract

This study aims to determine the socio-economic conditions of business actors processing baby tuna (Thunnus obesus) and skipjack tuna (Katsuwonus pelamis) which marketed in Kendari City. This research was carried out on October 2021 in Kendari City. The population in this study were 32 of fish processing businessmen. The sampling technique used was purposive sampling taking into account the criteria for fish processing of baby tuna (T. obesus) and skipjack (K. pelamis) as many as 11 respondents. The data observed included age, education level, business experience, number of family dependents, housing conditions, means of transportation, income, expenses and sources of capital. Data collection techniques were interviews, observation, literature study, and documentation. Data analysis was carried out in a qualitative descriptive. The results showed that social conditions of businessmen of fish processing of average of age and school alumni were 43.5 years and high school education. They have experience time in this businessfor average 15 years. The number of their family dependents were 4 people. While the average economic condition of the businessman showed that they have had own house with roof of the zinc type. The house type of fish businessman consisted of permanent, semi-permanent and non-permanent walls, and the house floor had cement or ceramic floors. Their transportation of the businessmen have a motorbike. Their average income were IDR 5,000,000. Their average of food expenditure and non-food expenditure were IDR 412,727 and IDR 1,148,909, respectively. While the source of capital was more dominant using their own capital. The conclusion of this study was that in terms of social criteria, the fish businessmen in this village were productive age, highly educated, experienced in the baby tuna business, high number of dependents. Meanwhile, from the aspect of economic condition, the fish businessmen had high-income economic criteria, and the amount of non-food expenditure of the businessmen have more higher than their food expenditure.
Analisis nilai tambah UD. Chikanos Food di Kelurahan Kendari Caddi Kecamatan Kendari Kota Kendari Rosnita; La Ola, La Onu; Rosmawati; Huli, La Ode; Risfandi; Patiung, Seventry Meliana
Jurnal Sosial Ekonomi Perikanan Vol 9 No 2 (2024): Jurnal Sosial Ekonomi Perikanan
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jsep.v9i2.56

Abstract

This study aims to determine the added value created by UD. Chikanos Food in Kendari caddi Village, Kendari District, Kendar City. This research was conducted in March 2023 at UD. Chikanos food. The method used in this research is the case study method with the case analysis of added value in processed marlin fish at ud.chikanos food with a total of 7 respondents. Data obtained through observation, interviews, documentation, literature review. The method used in this study uses quantitative methods with data analysis used is the analysis of added value, value of wages/salaries, depreciation, taxes, and profit/profit. Based on the results of the research, it is known that the process of processing marlin fish into fish balls and otak-otak through several processes such as the process of preparing tools and materials, the manufacturing process, the packaging/quality process, and the marketing process, the amount of added value created by UD. Chikanos food on marlin fish processing for 1 month with 7 production times is IDR 51,087,450.
Nilai tambah pada pengolahan ikan tuna beku di PT. Kelola Mina Laut Pelabuhan Perikanan Samudera Kendari Septiyanti, Feni; Yusuf, Sarini; Huli, La Ode; Budiyanto; Riani, Irdam; Sriwulan, Desy
Jurnal Sosial Ekonomi Perikanan Vol 8 No 1 (2023): Jurnal Sosial Ekonomi Perikanan
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jsep.v8i1.15

Abstract

Tuna is one of the important economical fishery commodities exported in frozen form. One of the companies that develops a frozen tuna processing business in Kendari City is the company PT. Manage Mina Laut Kendari Ocean Fishing Port This study aims to analyze how much added value pt. Manage Mina Laut in March 2022. This research uses the case study method with data collection through interviews, observations, documentation, and literature studies. Interviews wre conducted to respondents consisting of one company manager and 3 representatives of each employee division and one supervisor of PT Kelola Mina Laut. The analysis used is a quantitative analysis, namely the added value obtained is calculated using the formula NTP (Product Added Value) = NP – Na (NTP = Product Added Value, NP = Product Value, and Na = Intermediate Cost Value). Production in this study was calculated for 26 times a month as carried out by the company. The results showed that the average added value of the product was IDR 28,939,353/production with a value-added ratio of 26.91% for each production cycle. The added value obtained by PT. Kelola Mina Laut at PPS Kendari was low. It is necessary to increase the amount of production with careful consideration on raw materials and packaging. The high price of raw materials and plastic packaging contributes to the suboptimal added value
Co-Authors Annaastasia, Nurhuda Annastasia, Nurhuda Assidik, Fajrin Budiyanto Dian Novita Effendy, Waode Nilda Arifiana Elvira, Ilian Elvira, Illian Hazairin Nadia, Laode Muhamad Irdam Riani, Irdam Laode Muhamad Hazairin Nadia Nadia, La Ode Abdul Rajab Nadia, La Ode Muhammad Hazairin Nadia, Laode Abdul Rajab Nadia, Laode Muhammad Hazairin Nyoman, Desak Onu La Ola, Onu Patiung, Seventry Meliana Piliana, Wa Ode Rahmasari, Wa Ode Fahniyola Risfandi Rosmawati Rosnita Sarini Yusuf Septiyanti, Feni Sitti Zubaydah, Wa Ode Sri Rejeki Sriwulan, Desy Zubaydah, Wa Ode Sitti