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All Journal Medicina INDONESIAN JOURNAL OF BIOMEDICAL SCIENCES RETORIKA: Jurnal Ilmu Bahasa AL KAUNIYAH Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Perikanan Universitas Gadjah Mada Ganaya: Jurnal Ilmu Sosial dan Humaniora JURNAL EDUCATION AND DEVELOPMENT Public Inspiration : Jurnal Administrasi Publik Gema Agro WICAKSANA: Jurnal Lingkungan dan Pembangunan Acta Biochimica Indonesiana Bioscientia Medicina : Journal of Biomedicine and Translational Research Jurnal Penyuluhan Perikanan dan Kelautan Jurnal Abdi Insani Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Bali Membangun Bali Mattawang: Jurnal Pengabdian Masyarakat Bioscientia Medicina : Journal of Biomedicine and Translational Research AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) SEAS (Sustainable Environment Agricultural Science) Jurnal Impresi Indonesia Prosiding Konferensi Nasional PKM-CSR COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Empowerment: Jurnal Pengabdian Masyarakat Journal Of Human And Education (JAHE) Formosa Journal of Multidisciplinary Research (FJMR) Postgraduated Community Service Journal Jurnal Hukum dan Peradilan Community Services Journal (CSJ) Jurnal Pengabdian Masyarakat dan Riset Pendidikan Welfare: Jurnal Pengabdian Masyarakat
I Gde Suranaya Pandit
Universitas Warmadewa
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Journal : Gema Agro

 1 
Pengaruh penanganan ikan tongkol (Auxis thazard) segar yang berbeda terhadap kadar histamin dan mutu organoleptik Wijana, Nyoman Rai; Pandit, I Gde Suranaya; Darmadi, Ni Made
GEMA AGRO Vol 23, No 2 (2018)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (515.963 KB) | DOI: 10.22225/ga.23.2.882.108-113

Abstract

This study uses an experimental method using a Completely Randomized Design (CRD) with a single factor, namely handling different fish to organoleptic quality histamine levels consisting of several levels of treatment such as: Handling of tuna at room temperature (control), Handling of mackerel tuna with addition of crushed ice 25% bb which produces a temperature of ±180C, Handling of tuna with the addition of people's salt (10% bb), Handling of mackerel tuna with a mixture of 12.5% ice and 5% salt of the people. The results of the study the effect of handling tuna made histamine levels differ greatly real. The amount of histamine at room temperature averaged 47.78 mg/100g, the amount of histamine in the treatment of crushed ice was 1:4 so that the temperature reached ±18°C averaged 11.30 mg/100g, the amount of histamine in the salt treatment of the people (10% bb) average of 31.00 mg/100g and the amount of histamine in the treatment of 50% mixed treatment B and 50% treatment C averaged 21.45 mg/100g. The effect of handling mackerel tuna makes organoleptic quality that is very significantly different based on appearance. The best appearance in the treatment of crushed ice is 1:4 so that it reaches a temperature of ±18°C of 8.00 with brilliant specifications rather reddish, strong scales, thin mucus. The effect of ear tuna handling results in very different organoleptic qualities based on the eye. The best eye condition in the treatment of 1:4 ice destruction so that the temperature reaches ±18°C at 7.722 with convex specifications, the cornea is somewhat foggy, the pupil is rather dim. The effect of handling mackerel tuna makes organoleptic quality very different based on texture. The texture conditions are best at 1:4 crushed ice treatment so that the temperature reaches ±18°C at 7.83 with elastic specifications. The effect of the handling of tuna produces different organoleptic qualities that are very real based on odor. The analysis showed that the smell was the best in the treatment of 1:4 crushed ice so that the temperature reached ±18°C at 7.778 with the specification of a soft fishy odor. Handling of mackerel tuna should use 1:4 crushed ice to reach a temperature of ±180C because it can maintain histamine levels and organoleptic quality of the fish as a whole.
Pengaruh penanganan ikan tongkol (Auxis thazard) segar yang berbeda terhadap kadar histamin dan mutu organoleptik Nyoman Rai Wijana; I Gde Suranaya Pandit; Ni Made Darmadi
GEMA AGRO Vol 23 No 2 (2018)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (515.963 KB) | DOI: 10.22225/ga.23.2.882.108-113

Abstract

This study uses an experimental method using a Completely Randomized Design (CRD) with a single factor, namely handling different fish to organoleptic quality histamine levels consisting of several levels of treatment such as: Handling of tuna at room temperature (control), Handling of mackerel tuna with addition of crushed ice 25% bb which produces a temperature of ±180C, Handling of tuna with the addition of people's salt (10% bb), Handling of mackerel tuna with a mixture of 12.5% ice and 5% salt of the people. The results of the study the effect of handling tuna made histamine levels differ greatly real. The amount of histamine at room temperature averaged 47.78 mg/100g, the amount of histamine in the treatment of crushed ice was 1:4 so that the temperature reached ±18°C averaged 11.30 mg/100g, the amount of histamine in the salt treatment of the people (10% bb) average of 31.00 mg/100g and the amount of histamine in the treatment of 50% mixed treatment B and 50% treatment C averaged 21.45 mg/100g. The effect of handling mackerel tuna makes organoleptic quality that is very significantly different based on appearance. The best appearance in the treatment of crushed ice is 1:4 so that it reaches a temperature of ±18°C of 8.00 with brilliant specifications rather reddish, strong scales, thin mucus. The effect of ear tuna handling results in very different organoleptic qualities based on the eye. The best eye condition in the treatment of 1:4 ice destruction so that the temperature reaches ±18°C at 7.722 with convex specifications, the cornea is somewhat foggy, the pupil is rather dim. The effect of handling mackerel tuna makes organoleptic quality very different based on texture. The texture conditions are best at 1:4 crushed ice treatment so that the temperature reaches ±18°C at 7.83 with elastic specifications. The effect of the handling of tuna produces different organoleptic qualities that are very real based on odor. The analysis showed that the smell was the best in the treatment of 1:4 crushed ice so that the temperature reached ±18°C at 7.778 with the specification of a soft fishy odor. Handling of mackerel tuna should use 1:4 crushed ice to reach a temperature of ±180C because it can maintain histamine levels and organoleptic quality of the fish as a whole.
Deteksi Keberadaan Parasit Anisakis sp. Pada Ikan Layang (Decapterus sp.) Yang Diperdagangkan Di Pasar Ikan Kedonganan, Bali Siti Komariah; I Gde Suranaya Pandit; Ni Made Darmadi
GEMA AGRO Vol 25 No 2 (2020)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (151.925 KB) | DOI: 10.22225/.25.2.2610.107-114

Abstract

This study aims to determine the presence of Anisakis sp. and the prevalence of infection in ikan layang (Decapterus sp.) traded at the Kedonganan Fish Market, Badung Regency, Bali for three days. The study was conducted in March-April 2020 at the Food Analysis Laboratory of the Faculty of Agriculture, Warmadewa University, Denpasar. The method used in this research is descriptive which is a method for describing the presence of Anisakis sp. in ikan layang traded in Traditional and Hygienic Markets in Kedonganan, Badung Regency, Bali. Tests in this study include examination of parasites in the digestive tract of ikan layang, identification of parasites Anisakis sp. and prevalence. Assessment of raw material for ikan layang as an organoleptic sample and identification of ikan layang was also taken as supporting data in this study. The results showed that the raw material for ikan layang samples on the first day of sampling was still in good condition and had the same characteristics or ikan layang as the species of Decapterus ruselli. While the results of the detection of the presence of parasites Anisakis sp. in ikan layang showed that from 30 samples of ikan layang, there were 25 samples that were positively infected by stage three larvae of Anisakis sp. resulting in a prevalence of 83.33% (Usually). The parasite was found attached to the abdominal cavity, the surface of the outer wall of the stomach, intestines and fish flesh.
Pengaruh Penggunaan Bahan Pengawet Alami pada Ikan Layang Segar (Decapterus russelli) pada Umur Simpan Tiga Hari Terhadap Mutu Jefrianto Nggau Behar; I Gde Suranaya Pandit; Ni Made Darmadi
GEMA AGRO Vol 26 No 1 (2021)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (135.232 KB) | DOI: 10.22225/ga.26.1.3281.20-26

Abstract

This study is aimed at recognizing the effect that the use of natural preservative material might have on the fresh gliding fish (decapcontinue russelli) at the age of three days to quality. Research carried out in july 2020 at the waregod university agricultural departement and the marine service laboratory and the uptd fishheries the quality testing and application of fisheries results. the design used is a complete randomness (RAL) with a single factor in treatment of different natural preservative material, with four different treatment and four deuteronomy without preservative material, grinding ice 4:1, salt 4:1 and lime 10% concentration. objective observations include a total volatile base, water level, ph, total acid, salinity and microbial test, the total plate count. best research result are derived on the use of the pulverized ice 4:1 ingredient from objective observation (a total volatile base 22,27 mg, water level 78,23%, pH 6,95, total acid 0,39%, salt level 5,03%, total plate count 7,7x103c/g ). while from a subjective observationt of your best judgment is on treatment with materials salt presrvative 4:1 (mark 7,13, smell 6,68 and texture 7,30).
Co-Authors A. M. Telman A.A. Rai Sita Laksmi Acacio Fevucrules Alarico Mendona Telman Anak Agung Ngurah Mayun Wirajaya Anak Agung Sri Agung Aryastuti Anak Agung Sri Agung Aryastuti Asri Lestarini C.A. Soares Cahyawati, Putu Nita Cesaltina Angela Soares D. Wijaya Desak Putu Citra Udiyani Desak Putu Citra Udiyani Dewa Gede Semara Edi Dewi, Ni Wayan Erly Sintya I Gede Pasek Mangku I Gusti Ngurah Sugiana I Gusti Wayan Murjana Yasa I Ketut Irianto I Nengah Suaria I Nyoman Kardana I Nyoman Sujana I Wayan Parwata I Wayan Parwata I Wayan Putu Sutirta Yasa I Wayan Sudiarta I Wayan Sudiarta I Wayan Sujana I Wayan Sumardika I Wayan Wesna Astara I. B. Arka Ivan Permana Putra Jefrianto Nggau Behar Lestarini, Asri Luh Made Mahendrawati MADE RATNA SARASWATI . Mahendrawati, NLM N. Adiputra N. T. Suryadhi Nahak, S Ni Kadek Peniasih Ni Luh Putu Indiani Ni Made Darmadi Ni Made Darmadi Ni Made Darmadi Ni Putu Indah Kusumadewi Riandra Ni Wayan Rusni Nyoman Rai Wijana Pande Ayu Naya Kasih Permatananda Pillipe Das Silva Putri, Anak Agung Ayu Radismarani Riandra, Ni Putu Indah Kusumadewi S Nahak Simon Nahak Siti Komariah Soares, C.A. Sujana, IN Telman, A. M. Tridtitanakiat, Pavalee Chompoorat Udiyani, Desak Putu Citra Wahyu Nurlita Wesna Astara, I W2 Wijaya, D. Wirajaya, Anak Agung Ngurah Mayun