Article Per Year (5 Year)
p-Index From 2020 - 2025
4.596
P-Index
This Author published in this journals
All Journal Media Teknologi Hasil Perikanan Sainstek NIKe Jurnal Ilmiah Perikanan dan Kelautan | Fisheries and Marine Scientific Journal Jurnal Dinamika Pengabdian (JDP) Industria: Jurnal Teknologi dan Manajemen Agroindustri JFMR (Journal of Fisheries and Marine Research) Syntax Literate: Jurnal Ilmiah Indonesia Jambura FIsh Processing Journal Jurnal Abdi Insani Bubungan Tinggi: Jurnal Pengabdian Masyarakat Research Review: Jurnal Ilmiah Multidisiplin Applied Environmental Science Journal of Fisheries & Marine
Lukman Mile
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Social Sciences Other

Published : 51 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 9 Documents
Search
Journal : Jambura FIsh Processing Journal

 1 
Analisis Nilai Gizi Produk Kaki Naga Ikan Nike (Awaous melanocephalus) Dengan Menggunakan Tepung Sagu (Metroxylon sp) Rahim Husain; Lukman Mile; Debriwanti Kakoe
Jambura Fish Processing Journal VOLUME 1 NOMOR 1, JANUARI 2019
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v1i1.4504

Abstract

Penelitian ini bertujuan untuk mengetahui nilai gizi (kimiawi) produk kaki naga yang ditambahkan dengan ikan nike (Awaous melanocephalus). Penelitian ini terdiri dari 2 tahap yaitu, (1) formulasi dan (2) karakteristik nilai gizi kaki naga ikan nike (Awaous melanocephalus). Perlakuan pada penelitian ini adalah konsentrasi ikan nike yaitu 110gr, 120gr dan 130gr. Analisis data yang digunakan untuk mutu kimia menggunakan Rancangan Acak Lengkap (RAL). Jika hasil analisis berpengaruh nyata maka dilanjutkan dengan uji lanjut Duncan. Hasil penelitian menunjukan bahwa produk kaki naga berbahan dasar tepung sagu dengan ikan nike (Awaous melanocephalus) dengan karakteristik kimia yaitu kadar air berkisar antara 41,64% - 44,66%; kadar abu 1,85% – 2,17%; kadar protein 5,55% – 7,88%; kadar lemak 13,66% – 17,89%; dan karbohidrat 30,75% – 35,07 %. Kaki naga dengan konsentrasi ikan nike (Awaous melanocephalus) formula A (Konsentrasi ikan nike 110gr) merupakan produk terpilih. Karakteristik kimia yaitu kadar air 41,64%; kadar abu 1,85%; kadar protein 7,88%; kadar lemak 17,89%; dan karbohidrat 30,75%.
Edible Coating Berbahan Kitosan Dengan Penambahan Ekstrak Daun Kelor (Moringa oleifera) Sebagai Pengawet Alami Bakso Sapi Novika Aulia Nisa Thaib; Lukman Mile; Sutianto Pratama Suherman
Jambura Fish Processing Journal Vol 4, No 2 (2022): VOLUME 4 NOMOR 2, JULY 2022
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v4i2.13005

Abstract

Penelitian ini bertujuan untuk menganalisis kitosan dengan penambahan ekstrak daun kelor (Moringa Oleifera) sebagai pengawet alami dan edible coating pada bakso sapi. Penelitian ini diawali dengan pembuatan kitosan dikombinasikan dengan ekstrak daun kelor pada kitosan selanjutnya menganlisis mutu produk bakso sapi yang dikemas dengan edible coating dan disimpan pada suhu ruangan selama 24 jam. Parameter uji yang digunakan dalam penelitian ini organoleptik hedonik, pH, dan analisis bakteri koliform. Penyusunan data hasil organoleptik dianalisis menggunakan Kruskal-wallis dan di uji lanjut Duncan. Data pH dianalisis menggunakan Rancangan Acak Lengkap (RAL) non faktorial dan dianalisis menggunakan ANOVA lalu diuji lanjut Duncan. Data analisis bakteri koliform dianalisis secara deskriptif. Perlakuan pada penelitian ini adalah lama penyimpanan dengan taraf perlakuan 0,6,12,18,24 jam. Berdasarkan penelitian yang dilakukan, nilai organoleptik aroma, warna, dan tekstur pada bakso edible coating masih dapat diterima oleh panelis selama penyimpanan 24 jam, sedangkan pada organoleptik rasa hanya dapat diuji hingga penyimpanan jam ke 12. Nilai pH pada bakso edible coating mengalami penurunan dari 6.79 sampai 6.29 selama penyimpanan 24 jam. Hasil analisis bakteri koliform pada bakso edible coating selama penyimpanan 24 jam negatif. Berdasarkan hasil pengujian, bakso edible coating masih memenuhi standar (SNI 3818:2014) hingga penyimpanan jam ke 24.
Renderment Of Fresh Milkfish Skin Collagen (Chanos Chanos) Resulting From Acetic Acid Extraction Paudi, Riskal; Sulistijowati, Rieny; Mile, Lukman
Jambura Fish Processing Journal VOLUME 2 NOMOR 1, JANUARI 2020
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v2i1.5930

Abstract

This study aims to determine the collagen yield of milk fish skin (Chanos  chanos) extracted by acetic acid. The method used in this study is the kuantitative observation of acetic acid concentration were 0.3; 0.5; and 0.7M, and performed three times. Analysis of yield data using quantitative descriptive. Analysis Results Concentration yields of 0.3; 0.5; and 0.7M were1.27%, 1.56% and 1.84% yields. The results of milk fish collagen yield showed that the treatment of using acetic acid 0.7M to produce collagen yield approached the standard SNI collagen.
Pengembangan Produk Sambal Berbahan Dasar Cumi-Cumi (Loligo sp.) Gunibala, Miston; Yusuf, Nikmawatisusanti; Mile, Lukman
Jambura Fish Processing Journal Vol 6, No 2 (2024): VOLUME 6 NOMOR 2, JULY 2024
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v6i2.22501

Abstract

Sambal is a type of food accompaniment that is well known in Asia, especially Indonesia and is popular with the public. This study aims to obtain the right formula for chili products made from squid (Loligo sp). The treatment used in this study was the composition of squid with 4 treatment levels, namely 0 gr (control), 70 gr, 80 gr, 90 gr. The parameters tested included testing for protein content, moisture content, ash content and hedonic organoleptic tests. This study was designed using a completely randomized design (CRD) non factorial. Chemical data analysis was tested using ANOVA and further tested by Duncan, hedonic organoleptic data was designed with Kruskal-wallis and further tested by Duncan. The results showed that the squid formulation had a significant effect (p0.05) on all hedonic proximate and organoleptic test parameters. The addition of squid had a significant effect on the water content with values ranging from 0.06% -42.95%, ash content 1.52% -1.87%, protein content 5.06% -9.95%. Hedonic analysis results for taste 2.72-4.47, color 3.80-4.64, aroma 3.96-4.52.
Pengujian Aktivitas Antibakteri Gel Hand Sanitizer Kitosan Dengan Penambahan Ekstrak Daun Sirsak (Annona muricata L) Mile, Lukman; Husain, Rahim; Stirman, Muh Rizki
Jambura Fish Processing Journal Vol 6, No 1 (2024): VOLUME 6 NOMOR 1, JANUARY 2024
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v6i1.23917

Abstract

The objective of this study was to analyze a chitosan hand sanitizer gel formulated with an 8 mL, 10 mL, 12 mL and 14 mL leaf extract (Annona muricata L) against the bacterial inhibition of Staphylococcus aureus and Eschericia coli. The research consists of several stages, namely the test of chemicals against bacterial barrier resistance of the test, the manufacture of leaf extract, the testing of characteristics of hand sanitizer gels with test parameters including homogenity, barrier and bacteria barrier. The research design uses a non-factorial complete randomized design (RAL) method. Data analysis using ANOVA, when there is influence then further testing Duncan. The results showed an average barrier inhibition of 10.17 mm for E. coli and 11.47 mm for S. aureus. The result of the extraction of 280 grams of sardine leaves yielded 238.08 grams extract, a randement of 117.6%, the handsanitzer has been mixed perfectly, the strength ranging from 5 to 7 cm. Hand sanitizer gel gives a real effect on the bacterial resistance of E. coli and S. aureus. The resulting inhibition for S.aureus bacteria is 7.3 mm to 17.5 mm and for E.coli bacteria is 7.2 mm to 9 mm. Base on these results, the average diameter of the inhibition formed is classified as moderate to strong.
Phytochemical Studies Of Mangrove Fruit (Rhizophora mucronata) From Langge Village, North Gorontalo District Mile, Lukman; Nursyam, Happy; Setijawati, Dwi; Sulistiyati, Titik Dwi
Jambura Fish Processing Journal Vol 3, No 1 (2021): VOLUME 3 NOMOR 1, JANUARI 2021
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v3i1.8585

Abstract

Mangroves are one of the beneficial plants that directly touch human life, especially coastal communities. The extract and raw materials from these mangroves are widely used as a source of food and for natural medicinal. The purpose of this study was to identify the chemical content and bioactive compounds of Rhizophora mucronata from Langge Village, Kecamatan Anggrek, North Gorontalo District. In this research, the research method used is descriptive method. To obtain the extract using the maceration method with methanol as a solvent. Chemical testing includes testing of moisture content, ash content, total fat, protein, carbohydrates, while the identification of bioactive compounds uses qualitative methods. The results of the chemical content test for water content of 52.38%; Ash content 0.22%; Total fat content 2.33%; protein content of 6.85% and carbohydrates 30.30% and the identified bioactive compounds are flavonoids, saponins, tannins, tripertenoids and steroids as well as phenol hydroquinone compounds.
Analisis Rendemen Dan Skrining Fitokimia Ekstrak Rumput Laut Merah (Eucheuma spinosium) Segar Dan Kering Yainahu, Julfikri; Mile, Lukman; Suherman, Sutianto Pratama
Jambura Fish Processing Journal Vol 5, No 2 (2023): VOLUME 5 NOMOR 2, JULY 2023
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v5i2.15939

Abstract

Beberapa jenis rumput laut merupakan sumber potensial pangan fungsional yang dapat dimanfaatkan untuk kesehatan karena mengandung senyawa senyawa metabolik sekunder. Salah satunya adalah rumput laut merah (Eucheuma spinosum). Tujuan dari penelitian ini adalah mengetahui rendemen dan kandungan fitokimia ekstrak rumput laut merah (Eucheuma spinosum) dalam bentuk segar dan kering. Dalam penelitian ini metode yang di gunakan adalah metode deskriptif. Untuk mendapatkan ekstrak menggunakan metode maserasi dengan pelarut metanol. Hasil ekstrak rumput laut merah (Eucheuma spinosum) diperoleh dari selisih berat awal 500 gr rumput laut. Mendapatkan hasil masing-masing yaitu ekstrak segar₌79,16 gr, ekstrak kering₌88,59 gr. Setelah mendapatkan berat awal dan berat akhir setelah penguapan, berat rendemen ekstrak segar₌15,83%, ekstrak kering₌17,71%. Hasil pengujian skrining fitokimia ekstrak segar dan kering sama-sama mengandung golongan senyawa flavonoid, alkaloid, terpenoid, saponin dan tannin sedangkan pada golongan senyawa steroid sama-sama memberikan hasil negatif.
Pengaruh Variasi Lama Pengeringan Terhadap Karakteristik Mutu Produk Dendeng Ikan Lele Dumbo (Clarias Gariepinus) Setelah Penggorengan Wiranto, Adi; Husain, Rahim; Mile, Lukman
Jambura Fish Processing Journal Vol 6, No 2 (2024): VOLUME 6 NOMOR 2, JULY 2024
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v6i2.25758

Abstract

The study aimed at analyzing the influence of drying time variations on quality characteristics of jerked dumbo catfhis (clarias gariepinus) after being fried. Non-factorial Completely Randomized Design test, it was continued by ANOVA test. if ANOVA test result stated that it had siqnificance and very significant influence, it would be continued with Duncen Test. The next step was to determine the chosen product using Bayes method. After the chosen product was determined, it was continued with proximate test and TPC. The test result was analyzed applying IBM SPSS Statistic v.16. This study consisted of 3 treatments with two repetitions (7 hours drying time (A1), 8 hours drying time (A2), and 9 hours drying time (A3). The best drying time, according to Bayes test, was A2 (8 hours ) by having sensory organoleptic on parameter of color for 8,36, aroma for 8,36 taste for 8,36, and texture for 8,2, Then the chosen product contemed 39,63% water, 1,39% dust, 37,42 % protein, 2,46% fat, and 29,28% carbohydrate and total plate count was 1.87x103 or 3,27.
Kualitas Otak-otak Ikan Bandeng (Chanos-chanos) Dengan Kombinasi Tepung Pisang Kepok (Musa paradisiaca L.) Dan Tepung Buah Mangrove (Rhizopora mucronata) Lemba, Satryani; Mile, Lukman; Nento, Wila Rumina
Jambura Fish Processing Journal Vol 7, No 1 (2025): VOLUME 7 NOMOR 1, JANUARY 2025
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v7i1.29007

Abstract

Milkfish can be utilized in making otak-otak by replacing tapioca flour with kepok banana flour and mangrove flour, through food diversification as an effective solution. This study aims to determine the organoleptic value, chemical characteristics and fiber content of the formulation of milkfish, kepok banana flour (Musa Paradisiaca L.) and mangrove fruit flour (R. mucronata). The research method was carried out through several stages, including making kepok banana flour, making mangrove fruit flour and making milkfish brain-brain. Data analysis used a completely randomized design (CRD) with 3 treatments and 2 replicates. The data obtained will be analyzed with One Way ANOVA. If each treatment is significantly different then Duncan's further test. The results showed that the organoleptic value of milkfish brain-boxes influenced the level of panelists' liking, namely appearance, taste, texture, but had no effect on aroma. Fish brain-brain products have chemical content, namely: water content (20.96% - 58.34%), protein content (5.41% - 6.36%), fat content (3.42% - 5.93%), ash content (1.32% - 1.65%), carbohydrate content (24.74% - 53.12%) and fiber content (6.76% - 21.87%).
Co-Authors ., JULIANA Abdul Kadir Nupu Asri Silvana Naiu Ayong Adiyarto Okong Dade Suhendro Rahman Debriwanti Kakoe Djailani, Fernandy M. Dwi Setijawati Dwi Setijawati Faiza A Dali Fernandy Djailani Fitriani Patra Gunibala, Miston Gustin H Ismail Gustin H. Ismail Happy Nursyam Haris Dino Ishak, Husnul Khatimah Kartika Wulandari Khamal Dami Lemba, Satryani Liki Hasan Maulanan, Risky S Moh Azrul Mohamad Indra Mr. Rudianto Muh Lubis Asrim Nikmawatisusanti Yusuf Nista Ibrahim Novia Hasyim Novika Aulia Nisa Thaib Nuralim Pasisingi Paudi, Riskal Podungge, Moh. Jamal H. Potabuga, Chandra Rahim Husain Ramdan M Pomanto Rasyid, Febriyanti Rieny S Sulistijowaty Rieny Sulistijowati Rimin Lasimpala Rita Marsuci Harmain Riwan Setiawan Setiawan Pasue Rizkito Bay Halimu Rondonuwu, Theovani Cornelia Rudianto, Mr. Shindy H Manteu Sri Nuryatin Hamzah Sri Steviana Limbe Sri Tatin Pakaya Stirman, Muh Rizki Suherman, Sutianto Pratama Theovani Rondonuwu Titik Dwi Sulistiyati Titik Dwi Sulistiyati Wila Rumina Nento Wiranto, Adi Yahya . Yahya . Yahya Suara Yainahu, Julfikri Yuniarti Koniyo