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KARAKTERISTIK ORGANOLEPTIK TEKSTUR STIK IKAN ASAP YANG DICOATING DENGAN PENAMBAHAN MIOFIBRIL DAN KOLAGEN IKAN SITUHUK HITAM (Makaira indica). [Organoleptical Texture Characteristics of Smoked Fish Stick, Coated with Addition of Myofibrils and Coll Rahael, Kristhina P.; Berhimpon, Siegfried; Mentang, Feny
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 2 (2014)
Publisher : Pascasarjana Unsrat

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The use of synthetic packaging caused a big problem of non-degradable waste, therefore the industries started using biodegradable packaging, and recentlyÂ research on edible film took attentions of many researches.Â Edible film made from biopolymers are expected can providedÂ certain characteristics as food packaging. This research aims were to study the textural organoleptic characteristics of edible coating made from Â collagen and myofibril with the addition of smoke liquid. Edible film made from smoke liquid 0.8%, and thenÂ added collagen and myofibril with concentration ofÂ 2, 4, 6, 8, and 10%. The solution were then heated and added sago starch, glycerol, andÂ bees wax, while hot stirred for 25 minutes.. Furthermore, smoked fish stick was coated using immersion method, and dried for 4 hours.Â Coatted fish stick was then fried, and thenfried samples were used as sample for hedonic assessments of Â appearance, color, smell, flavor. and texture. The same samples were also preparedÂ for textural assessment of firmness, elasticity, hardness, and juiciness. The data obtained from the study were analyzed using analysis of variance (ANOVA) followed by Duncan's Multiple Range Test (DMRT) at the 0.05 significance level Î±. The results shown that kind of protein gave a significant effect on the organoleptical characteristics. The best treatmentÂ of edible coating on smoked fish stick was for addition of collagen 6% due to the hedonic value (appearance, color, odor, and texture) and the texture (firmness, elasticity, hardness and juiciness) were more Â acceptable by the panelists

PEMBERDAYAAN MITRA PEMELIHARAAN Holothuriascabra Rahantoknam, Santi Penina Tua; Hamid, Syahibul Kahfi; Rahael, Kristhina Priskila
Ngayah: Majalah Aplikasi IPTEKS Vol 10 No 1 (2019): Ngayah: Majalah Aplikasi IPTEKS
Publisher : Forum Layanan IPTEKS Bagi Masyarakat (FLipMAS) Wilayah Bali

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Good economic prospects of H. scabra cause H. scabra to be captured for sale without regard to the sustainability of H. scabra. Initially the partners only captured H. scabra and sold it to collectors. The presence of H. scabra which is starting to be difficult to obtain encourages partners to start an enlargement effort. The existing condition of the enlargement business carried out by the partners is still conventional, the absence of a good application of science and technology causes the results obtained by partners have not been maximized. The main purpose of this activity is to empower partners in the enlargement of H. scabra with the application of good science and technology in feeding. The method of implementing community service (partners) to solve the problems experienced by partners in the enlargement of H. scabra is by training. The main work of this science and technology implementation activity is the training of partners in preparing and feeding H. scabra enlargement. The advantage of training feeding strategies is that partners can increase H. scabra production. Partners are able to know the growth of H. scabra and know the harvest time of H. scabra. Training and mentoring during the implementation of this program received good appreciation from partners, partners have better knowledge and skills in enlargement of H.scabra especially in H. scabra feeding and are skilled in measuring growth.

PEMBERDAYAAN MITRA PEMELIHARAAN Holothuriascabra Santi Penina Tua Rahantoknam; Syahibul Kahfi Hamid; Kristhina Priskila Rahael
Ngayah: Majalah Aplikasi IPTEKS Vol. 10 No. 1 (2019): Ngayah: Majalah Aplikasi IPTEKS
Publisher : Forum Layanan IPTEKS Bagi Masyarakat (FLipMAS) Wilayah Bali

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Good economic prospects of H. scabra cause H. scabra to be captured for sale without regard to the sustainability of H. scabra. Initially the partners only captured H. scabra and sold it to collectors. The presence of H. scabra which is starting to be difficult to obtain encourages partners to start an enlargement effort. The existing condition of the enlargement business carried out by the partners is still conventional, the absence of a good application of science and technology causes the results obtained by partners have not been maximized. The main purpose of this activity is to empower partners in the enlargement of H. scabra with the application of good science and technology in feeding. The method of implementing community service (partners) to solve the problems experienced by partners in the enlargement of H. scabra is by training. The main work of this science and technology implementation activity is the training of partners in preparing and feeding H. scabra enlargement. The advantage of training feeding strategies is that partners can increase H. scabra production. Partners are able to know the growth of H. scabra and know the harvest time of H. scabra. Training and mentoring during the implementation of this program received good appreciation from partners, partners have better knowledge and skills in enlargement of H.scabra especially in H. scabra feeding and are skilled in measuring growth.

Tingkat Penerimaan Konsumen Terhadap Abon Daging Dan Tulang Ikan Layang (Decapterus ruselli) Fien Sudirjo; Ismael Marasabessy; Anggeline Amahorseja; Kristhina Rahael; Dani Royani
ACROPORA: Jurnal Ilmu Kelautan dan Perikanan Papua Vol 6 No 1 (2023): ACROPORA: Jurnal Ilmu Kelautan dan Perikanan Papua
Publisher : Cenderawasih University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/acr.v6i1.3027

Decapterus is one of the demersal fish that is cheap and quite abundant. Making shredded fish using glider meat has been widely done but there is no information about making shredded fish using Decapterus bones. This study aims to utilize shredded meat and bones in making shredded, to determine the yield of shredded meat and shredded swallow bones and determine the level of consumer acceptance of shredded swallowfish meat and shredded Decapterus bones produced. The ingredients used are fresh Decapterus from the Langgur traditional fish market. Additional ingredients in the form of spices are onion, garlic, ginger, galangal, lemongrass, turmeric, coriander, cumin, pepper, flavoring, white sugar, salt, tamarind, bay leaf, orange leaf and coconut milk. The research will be conducted in January 2023 at the Fish Processing Laboratory and Organoleptic Testing Laboratory, Tual State Fisheries Polytechnic. The results show that Decapterus can be used as an ingredient in making shredded, both from meat and bones. The shredded yield of Decapterus meat is 48.05% while the yield of shredded Decapterus bone is 69.26%. The level of consumer acceptance of shredded Decapterus meat and shredded Decapterus bone is for the parameters of smell, taste and texture are not significantly different, while for the parameters of color and appearance are significantly different.

Pengolahan Produk Teripang Asap di Kepulauan Kei Provinsi Maluku Syahibul Kahfi Hamid; Santi Penina Tua Rahantoknam; Kristhina Priskila Rahael
Jurnal Aplikasi dan Inovasi Iptek Vol 2 No 2 (2021): Jurnal Aplikasi dan Inovasi Iptek No. 2 Vol. 2 April, 2021
Publisher : Denpasar Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52232/jasintek.v2i2.53

Kepulauan Kei memiliki potensi sumberdaya perikanan yang melimpah dan salah satunya adalah teripang. Teripang pasir (Holothuria scabra) merupakan jenis teripang yang banyak ditangkap untuk memenuhi permintaan dagang dan bernilai ekonomis tinggi. Sebelum adanya program PPPUD, mitra terbiasa melakukan proses pengolahan teripang dengan cara sederhana, dimana teripang setelah diambil dari alam, dibersihkan, direbus kemudian dilakukan pengasapan dengan tungku, lalu dikeringkan dengan alat jemur sederhana, dan dikemas dalam kantong plastik biasa. Hal ini membuat mutu produk serta harga jual teripang tersebut masih rendah. Kegiatan pengabdian ini telah dilaksanakan sejak tahun 2018, dan tahun 2020 ini merupakan tahun terakhir pelaksanaan program ini, tahun ini yang menjadi fokus kegiatan pada pengolahan pasca panen teripang. Kegiatan ini dilaksanakan di desa Langgur Kabupaten maluku tenggara dengan jarak tempuh 10 km dari kampus Politeknik Perikanan Negeri Tual. Guna meningkatkan mutu produk dan harga jual teripang asap, maka metode yang dilakukan berupa pelatihan dan pendampingan mitra, untuk prosedur kerja dalam pengolahan teripang asap dimulai dari proses panen, proses mengeluarkan isi perut, perebusan pertama, penghilangan lapisan kapur, pencucian kedua, perebusan kedua, pengasapan hingga proses pengemasan. Informasi Nilai gizi yang diperoleh dari produk teripang asap : kadar air 15,93%, Protein 74,03%, Lemak 1,08%, Karbohidrat 5,56%. Untuk meningkatkan daya saing produk, kemasan dibuat semenarik mungkin dengan menggunakan mika, dilengkapi lebel merek yang mencantumkan alamat, nomor kontak, tanggal kadaluarsa hingga informasi nilai gizi. Teripang dikemas per 500 gram, dengan harga Rp. 600.000/kemasan berbeda dengan sebelumnya dengan harga Rp. 750.000/kg pada tahun 2018. Hal ini memberikan dampak ekonomis yang signifikan dibandingkan dengan penjualan yang hanya menggunakan kantong plastik biasa. Dengan demikian pelaksanaan program PPPUD dengan tujuan untuk meningkatkan mutu produk serta daya saing teripang asap dapat tercapai

Tingkat Kesukaan Konsumen Terhadap Jelly Drink Rumput Laut (Euchema cottonii) Rahael, Kristhina P.; Sudirjo, Fien; Royani, D.S.; Marasabessy, I; Amahorseja, Anggeline
ACROPORA: Jurnal Ilmu Kelautan dan Perikanan Papua Vol 6 No 2 (2023): ACROPORA: Jurnal Ilmu Kelautan dan Perikanan Papua Volume 6 No. 2 Edisi Desember
Publisher : Cenderawasih University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/acr.v6i2.3474

The use of seaweed in various industries is currently increasingly widespread. This makes the need for seaweed as a raw material increasingly increasing, apart from that the international market is also aggressively receiving seaweed from Indonesia. Southeast Maluku and the city of Tual have sufficient grass potential available. Nutmeg is a local fruit that is often found in the Maluku area. Kur District is one of the sub-districts of Tual City, which has quite abundant nutmeg plantations. So far, people only use mace and seeds, while the flesh is thrown away, even though the flesh is the largest component of nutmeg, namely 1:4. Jelly drink is a gel-shaped drink that is easy to suck, chewy and can be consumed as a hunger quencher. Gels can be formed through the mechanism of junction zone formation by hydrocolloids (such as carrageenan) together with sugar and acid. This drink has a viscosity level between fruit juice and jelly (Zega, 2010). Jelly drinks can be useful for improving digestion because this product contains fiber so it can also be categorized as a functional drink. Jelly drinks can be given additional ingredients containing vitamins to increase their nutritional value (Sudirjo and Ohoiwutun, 2015). The addition of nutmeg juice to jelly drinks has never been done. This research aims to determine the level of consumer acceptance of seaweed (E. cottonii) jelly drink with added nutmeg juice (Myristica fragrans Houtt). The research was conducted in December 2022 - January 2023, at the Fisheries Product Processing Laboratory, Tual State Fisheries Polytechnic. The ingredients used are dried E. cottonii seaweed and fresh nutmeg, as well as additional granulated sugar. The results showed that the addition of nutmeg juice with a concentration of 20% was preferred by the panelists, both in terms of appearance, color, texture, smell and taste parameters.

Proses Pengolahan Fillet Ikan Lencam (Lethrinus lentjan) Skinless Beku di CV. Lautan Berkah Melimpah, Kabupaten Kepulauan Aru: The Processing of Frozen Skinless Lencam Fish (Lethrinus lentjan) Fillets at CV. Lautan Berkah Melimpah, Aru Islands Rosulva, Indah; Ngabalin, Daniel; Rahael, Kristhina P.; Raharusun, Elisabeth
Jurnal Perikanan Kamasan: Smart, Fast, & Professional Services Vol. 5 No. 1 (2024): Jurnal Perikanan Kamasan
Publisher : Akademi Perikanan Kamasan Biak Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58950/jpk.v5i1.71

Ikan lencam (Lethrinus lentjan) merupakan salah satu spesies ikan karang konsumsi yang berperan dalam kontribusi produksi perikanan. CV. Lautan Berkah Melimpah (CV. LBM) adalah perusahaan perikanan yang bergerak di bidang penangkapan dan pengolahan hasil perikanan, dengan produk utama berupa fillet ikan, steak ikan tanpa kulit (skinless), serta ikan beku. Penelitian ini bertujuan untuk mengetahui alur proses pengolahan fillet ikan lencam (Lethrinus lentjan) skinless beku di CV. LBM serta menilai mutu organoleptiknya. Penelitian ini dilakukan selama kegiatan magang di CV. Lautan Berkah Melimpah, yang berlokasi di Jalan Gosamtian, Dusun Marbali, Kabupaten Kepulauan Aru. Tahapan dalam proses produksi fillet ikan lencam di CV. LBM mencakup: penerimaan bahan baku, sortasi, penimbangan pertama, penampungan, penimbangan kedua, pemfilletan (filleting), pencabutan tulang (boneless), pengulitan (skinning), perapihan (trimming), penimbangan ketiga, pencucian, pengisian ke dalam plastik, pemvakuman, penyusunan dalam long pan, pembekuan, pelapisan (glazing), penimbangan keempat, pengemasan (packing), penyimpanan, dan distribusi. Proses pengolahan fillet ikan lencam skinless beku di CV. LBM telah memenuhi standar yang ditetapkan dalam SNI 2696:2013 tentang penanganan dan pengolahan fillet ikan beku. Hasil uji organoleptik terhadap produk akhir menunjukkan skor 8, yang mengindikasikan bahwa fillet ikan lencam skinless beku telah memenuhi persyaratan mutu sesuai standar SNI 2696:2013.

Community Empowerment Through Increasing IKABEL Stick Production in Ohoitel Village, Tual City: Pemberdayaan Masyarakat Melalui Peningkatan Produksi Stik IKABEL di Desa Ohoitel Kota Tual Anna Maria Ngabalin; Hasyim, Cawalinya Livsanthi; Kristhina Priskila Rahael; Elisabeth Cory Ohoiwutun; Tati Atia Ngangun; Usman Madubun; Roberto Mario Kabi Teniwut; Esmeralda Ongirwalu; Emiliana Ohoirat
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 9 No. 4 (2025): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/539rmy94

This community service program focuses on the empowerment of the Rahanyam UMKM group producing Stik IKABEL (fish, moringa, and enbal), a healthy snack with high nutritional value. The selection of this topic stems from the potential of local ingredients and the necessity to improve production efficiency. The methods implemented included training on machine use, production techniques, and marketing strategies. The anticipated outcome is an increase in production capacity, a better understanding of financial management, and enhanced promotional strategies. These improvements will significantly contribute to the sustainability of the Rahanyam UMKM group and help elevate the local economy.

Utilization of Stick Printing Technology in the Seaweed Stick Business Group in Dullah Laut Village, Tual City: Pemanfaatan teknologi alat pencetak Stik pada Kelompok Usaha Stik Rumput Laut di Desa Dullah Laut Kota Tual Rahael, Kristhina Priskila; Ngangun, Tati Atia; Rahantoknam, Meyske Angel; Ngabalin, Anna Maria; Hasyim, Cawalinya; Matdoan, Firmansyah; Wakim, Desmon
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 9 No. 3 (2025): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v9i3.24315

Stik Rumput Laut merupakan produk makanan yang semakin populer di masyarakat. Rumput laut kaya akan nutrisi dan memiliki banyak manfaat kesehatan. Usaha Stik Rumput Laut yang dikelola oleh Ibu Jamco di Desa Dullah Laut telah berjalan selama 5 tahun. Desa ini dikenal dengan budidaya rumput laut yang luas, memudahkan akses bahan baku dengan harga terjangkau. Namun, kelompok ini menghadapi tantangan dalam proses produksi yang masih manual, mengakibatkan waktu produksi yang lama dan output yang terbatas. Selain itu, kemasan produk masih sederhana tanpa label, dan pemahaman tentang pemasaran serta manajemen keuangan juga rendah. Program ini menawarkan solusi berupa penyediaan alat, perbaikan kemasan, pembuatan label, serta pelatihan dalam pemasaran dan manajemen keuangan. Hasil dari kegiatan ini diharapkan mencakup peningkatan peralatan produksi, kemasan, dan manajemen pemasaran

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