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All Journal Media Teknologi Hasil Perikanan Berkala Perikanan Terubuk Jurnal Kabar Masyarakat GoodWill Journal of Economics, Management, and Accounting
Irman Irawan
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Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences

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Characteristics of Kappaphycus alvarezii carrageenan from different cultivation locations Irman Irawan
Berkala Perikanan Terubuk Vol 49, No 2 (2021): Juli 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.2.902-908

Abstract

This research aimed to determining physical and chemical characteristics of Kappaphycus alvarezii carrageenan from Bontang and and East Kutai. The method carrageenan extraction process was carried out in the water bath equipped by stirrer. Furthermore, the extraction process was conducted with a constant ratio of seaweed weight to distilled water volume (10:100 g/ml) at 75oC for an hour. The extract was precipitated in Potassium hydroxide (KOH) 6%, potassium chloride 0.2% and ethanol which increase the speed of carrageenan formation. They  were dried in an oven at 60oC for 24 hours. The chemical carrageenan test results showed the  water content seaweed from Bontang (12.7%), East Kutai (12.74%), ash content seaweed from Bontang (32.49 %) and East Kutai (33.80%), pH seaweed from Bontang (8.58) and East Kutai (8.52);  the physical characteristic results showed the fiber seaweed from Bontang (7.45 %) and East Kutai (9.78%), the viscocity of carrageenan  seaweed from Bontang (16.38 cPs) and East Kutai (11.19 cPs) and  gel strength of carrageenan seaweed from Bontang (408.00 g/cm2) and East Kutai (411.67 g/cm2). This physical and hemical characteristics of Kappaphycus alvarezii, meet the quality standard regulated by FAO, FCC and EEC
Karakteristik Fisikokimia dan Penerimaan Konsumen Kerupuk Rumput Laut Kappaphycus alvarezii: Physicochemical Characteristics and Consumer Acceptance of Seaweed Crackers Kappaphycus alvarezii Angga Pradana Putra; Zuraida, Ita; Andi Mismawati; Irman Irawan; Seftylia Diachanty
Media Teknologi Hasil Perikanan Vol 12 No.1 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.1.2024.46383

Abstract

Kappaphycus alvarezii is widely used because it contains agar, carrageenan, porpyran, furcelaran and phycobilin pigments (consisting of phycoerethrin and phycocyanin). Optimization of the utilization of K. alvarezii still needs to be improved in an effort to diversify processed products from seaweed. One of the processed seaweed products that can be developed is crackers. This research was conducted to determine the physicochemical characteristics and consumer acceptance of K. alvarezii seaweed crackers. The treatment used in this study included 3 main ingredients, namely K.alvarezii seaweed, wheat flour, and tapioca flour. Data were processed using a completely randomized design (CRD) and continued with Tukey test at 95% confidence level. The results showed that K.alvarezii seaweed crackers had a moisture content between 11.41-14.52%, protein content 6.03-9.58%, fat content 3.51-5.68, and ash content 2.58 -4.11%. The protein content of seaweed crackers meets SNI 0272-2000 standards, but the ash content and moisture content of the crackers do not meet SNI standards. The degree of whiteness of the seaweed crackers ranged from 50.69-61.30%, the swelling power of the crackers ranged from 41.10-92.27%. Based on consumer acceptance, treatment P2 with a concentration of 40% seaweed, 12% wheat flour, and 28% tapioca flour was the most preferred treatment by consumers with an overall preference range of 5.40-6.57 (rather like to like very much). Keywords: Kappaphycus alvarezii, Physicochemical Characteristics, Crackers, Consumer Acceptance.   Kappaphycus alvarezii banyak dimanfaatkan karena mengandung agar, karaginan, porpiran, furcelaran maupun pigmen fikobilin (terdiri dari fikoeretrin dan fikosianin). Optimalisasi pemanfaatan K. alvarezii masih perlu ditingkatkan dalam upaya diversifikasi produk olahan dari rumput laut. Salah satu olahan produk rumput laut yang bisa dikembangkan adalah kerupuk. Penelitian ini dilakukan untuk mengetahui karakteristik fisikokimia dan penerimaan konsumen kerupuk rumput laut K. alvarezii. Perlakuan yang digunakan pada penelitian ini meliputi 3 bahan utama yaitu rumput laut K.alvarezii, tepung terigu, dan tepung tapioka. Data diolah menggunakan Rancangan Acak Lengkap (RAL) dan dilanjutkan dengan uji Tukey pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa kerupuk rumput laut K.alvarezii memiliki kadar air antara 11,41-14,52%, kadar protein 6,03-9,58%, kadar lemak 3,51-5,68, dan kadar abu 2,58-4,11%. Kadar protein kerupuk rumput laut telah memenuhi standar SNI 0272-2000, namun kadar abu dan kadar air kerupuk belum memenuhi standar SNI. Derajat putih kerupuk rumput laut berkisar antara 50,69-61,30%, daya kembang kerupuk berkisar antara 41,10-92,27%. Berdasarkan penerimaan konsumen, perlakuan P2 dengan konsentrasi rumput laut 40%, tepung terigu 12%, dan tepung tapioka 28% merupakan perlakuan yang paling disukai konsumen dengan rentang kesukaan keseluruhan sebesar 5,40-6,57 (agak suka sampai sangat suka). Kata kunci: Kappaphycus alvarezii, Karakteristik Fisikokimia, Kerupuk, Penerimaan Konsumen  
Peningkatan Kapasitas Pelaku Usaha Perikanan di Desa Pela Kabupaten Kutai Kartanegara Melalui Penyuluhan Manajemen Strategi Pemasaran Fitriyana Fitriyana; Helminuddin Helminuddin; Said Abdusysyahid; Irman Irawan; Wahyu Fahrizal; Yulianti Yulianti; Dwi Larasati; Sudewi Sudewi; Baiq Sulistiyorini; Rudi Yakob
Jurnal Kabar Masyarakat Vol. 2 No. 3 (2024): Agustus : JURNAL KABAR MASYARAKAT
Publisher : Institut Teknologi dan Bisnis Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54066/jkb.v2i3.2352

Abstract

Marketing of fishery business products is technically a little different from non-fisheries, this is because the marketing flow time from producer to consumer must be shorter, this is done in order to maintain freshness and optimal protein content in the fish. Therefore, efforts are needed to provide technical guidance for business marketing management. Lack of knowledge of the importance of groups is an obstacle in providing assistance to fishermen. so it is necessary to provide ongoing assistance by related agencies and academics to change the mindset and fate of fishermen towards a better standard of living. Extension activities were carried out on Saturday, May 11 2024 in Pela Village, Kota Bangun District, Kutai Kartanegara Regency. The approach method used is mapping potential locations, counseling, training and assistance with business marketing management. The result of community service is that fishing communities can understand the importance of joining or forming groups to achieve the same goals, and fishermen understand the importance of marketing management in an effort to increase income and economic welfare.
KARAKTERISTIK FISIKOKIMIA DAN PENERIMAAN KONSUMEN TERHADAP SOSIS IKAN LAYANG (Decapterus russelli) DENGAN PENAMBAHAN TEPUNG SAGU (Metroxylon sp.): Physicochemical Characteristics and Consumer Acceptance of Indian Scad Fish (Decapterus russelli) with Addition of Sago Starch (Metroxylon Sp.) Estinur; Zuraida, Ita; Andi Noor Asikin; Irman Irawan; Bagus Fajar Pamungkas
Media Teknologi Hasil Perikanan Vol. 12 No. 3 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Sausage is an emulsion product of fish meat which is added with fillers, binders and spices then put in an elliptical sleeve. The purpose of this study were to todetermine the physicochemical characteristics and consumer acceptance of Indian Scad (Decapterus russelli) sausage with the addition of sago flour Metroxylon sp. The research design used was a completely randomized design (CRD) with 4 treatments and 3 replications. The test parameters observed were proximate content, folding test, whiteness test, test expressible moisture content (EMC)and hedonic test. Data from the parameter test were analyzed for variability using ANOVA if the treatment had a significant effect followed by Duncan's test. The results showed that the physicochemical characteristics of Indian Scad sausage with the addition of sago flour were moisture content (40.02-42.58%), ash content (0.87-1.86%), fat content (0.05-0.14 %), protein content (9.89-13.51%) and carbohydrate content (41.90-49.16%). The degree of whiteness of the sausage ranged from 53.40-61.14%. The folding test has an average value of 5 which is included in the very elastic criteria (“AA”). The EMC value increased with the reduced concentration of fish meat and increased concentration of sago flour. The acceptance of Indian Scad sausage with the addition of sago flour that the panelists liked the most was at P4 (20%) with color 4.53 (rather like), aroma 5.17 (rather like), texture 5.67 (like), and taste 5.57 (like). Kata kunci:  sago flour, indian scad, physicochemical characteristics, consumer acceptence   Sosis merupakan produk emulsi daging ikan yang ditambahkan bahan pengisi, bahan pengikat dan bumbu-bumbu kemudian dimasukkan dalam selongsong berbentuk bulat panjang. Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia dan penerimaan konsumen terhadap sosis ikan layang (Decapterus russelli) dengan penambahan tepung sagu Metroxylon sp. Rancangan penelitian yang digunakan adalah Rancangan acak lengkap (RAL) dengan 4 perlakuan dan 3 ulangan Parameter uji  yang diamati adalah proksimat, uji lipat, derajat putih, expressible moisture content (EMC) dan uji hedonik. Data dari uji parameter dianalisis keragamanya mengunakan ANOVA, jika perlakuan memberikan pengaruh nyata di lanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa karakteristik fisikokimia sosis ikan layang dengan penambahan tepung sagu yaitu kadar air (40,02-42,58%), kadar abu (0,87-1,86%), kadar lemak (0,05-0,14%), kadar protein (9,89-13,51%) dan kadar karbohidrat (41,90-49,16%). Derajat putih sosis berkisar antara 53,40-61,14%. Uji lipat memiliki nilai rata-rata 5 masuk dalam kriteria sangat kenyal (“AA”). Nilai EMC makin mengalami peningkatan dengan berkurangnya konsentrasi daging ikan dan meningkatnya konsentrasi tepung sagu. Penerimaan sosis ikan layang dengan penambahan tepung sagu yang paling disukai panelis yaitu pada P4 (20%) dengan warna 4,53 (agak suka), aroma 5,17 (agak suka), tekstur 5,67 (suka), dan rasa 5,57 (suka). Kata kunci:  tepung sagu, ikan laying, karakteristik fisikokimia, penerimaan konsumen
Analysis of the Use of Information Technology in Supporting the Learning Process in the Era of Industrial Revolution 4.0 among Parak Elementary School Teachers in the Selayar Islands Irman Irawan
GoodWill Journal of Economics, Management, and Accounting Vol. 1 No. 1 (2021): April 2021
Publisher : www.amertainstitute.com

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65246/pd9yv208

Abstract

This research aims to find out how information technology is used to support the learning process in the era of the Industrial Revolution 4.0 among teachers at SDN Parak No. 11 Selayar Islands. The type of research used is Qualitative Research Methods. The data processed is the result of interviews with 1 (one) school principal, (two) civil servant teachers, 2 honorary teachers, and 2 students. The data collection methods used in this research are observation, interviews and documentation, where the author directly sees the conditions that occur in the field. From the results of this research, the use of Information Technology in Supporting the Learning Process in the Era of the Industrial Revolution 4.0 among teachers at SDN Parak No. 11 Selayar Islands are considered good in this regard, making it easier for teachers and students in the learning process, the use of information technology has a positive impact on the learning process in schools because with information technology the learning process in schools becomes more efficient for teachers and students also feel happy With the existence of information technology, lessons become more fun and easier to understand for students, therefore these two variables are mutually sustainable between information technology and learning to create a more optimal learning process.
Co-Authors Andi Noor Asikin Angga Pradana Putra Bagus Fajar Pamungkas Baiq Sulistiyorini Dwi Larasati Estinur Fitriyana Fitriyana Helminuddin . Ita Zuraida Mismawati, Andi Rudi Yakob Said Abdusysyahid Seftylia Diachanty Sudewi Sudewi Wahyu Fahrizal Yulianti Yulianti