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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 Jurnal Sumberdaya Akuatik Indopasifik JFMR (Journal of Fisheries and Marine Research) Syntax Literate: Jurnal Ilmiah Indonesia Jambura FIsh Processing Journal Jurnal Abdi Insani Bubungan Tinggi: Jurnal Pengabdian Masyarakat JURNAL SAINS DAN TEKNOLOGI PERIKANAN (JIKAN) Research Review: Jurnal Ilmiah Multidisiplin Applied Environmental Science Journal of Fisheries & Marine Zoologi: Jurnal Ilmu Peternakan, Ilmu Perikanan, Ilmu Kedokteran Hewan Jurnal Perikanan
Lukman Mile
Universitas Negeri Gorontalo
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

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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.
Nilai TVBN dan pH Fillet Ikan Cakalang (Katsuwonus pelamis) yang Dilapisi dengan Larutan Kitosan dan Air Kelapa Selama Penyimpanan Dingin Rondonuwu, Theovani Cornelia; Naiu, Asri Silvana; Mile, Lukman
The NIKe Journal VOLUME 12 ISSUE 3 | SEPTEMBER 2024
Publisher : Fakultas Kelautan dan Teknologi Perikanan - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/nj.v12i3.17047

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh kombinasi konsentrasi air kelapa dan larutan kitosan sebagai pelapis fillet ikan cakalang terhadap nilai TVBN dan pH fillet ikan cakalang (Katsuwonus pelamis) selama penyimpanan dingin. Penelitian dirancang menggunakan metode Rancangan Acak Lengkap Faktorial (RALF) dengan dua faktor perlakuan yaitu, konsentrasi air kelapa-kitosan (A) terdiri dari empat taraf yaitu, 1) A0 (kontrol); 2) A1 (10:90); 3) A2 (20:80); 4) dan A3 (30:70) dan faktor lama penyimpanan (B) dengan empat taraf yaitu 1) 0 hari; 2) 3 hari; 3) 6 hari dan 4) 9 hari. Metode yang digunakan yaitu mengaplikasikan kombinasi air kelapa dan kitosan sebagai edible coating pada fillet ikan cakalang selama penyimpanan dingin. Parameter yang diuji adalah nilai TVBN dan pH yang dianalisis menggunakan ANOVA two way. Perlakuan yang memberikan pengaruh nyata diuji lanjut Duncan untuk melihat perbedaan antara perlakuan. Hasil uji derajat deasetilasi kitosan adalah 76.52%. Hasil penelitian perlakuan A (kitosan-konsentrasi air kelapa) dan B (lama penyimpanan) berpengaruh terhadap nilai TVBN dan pH, semakin banyak air kelapa yang ditambahkan pada larutan kitosan meningkatkan nilai TVBN dan pH. Perlakuan terbaik terdapat pada perlakuan A1 (kitosan 90 dan air kelapa 10%) pada taraf perlakuan B3 (penyimpanan 9 hari) dengan nilai dan nilai TVBN 11.5 mg N/100gr dan nilai pH 7.48.
Effectiveness of water extract of mangrove fruit flour (Rhizophora mucronata) as a natural preservative in skipjack fish fillets (Katsuwonus pelamis) Maulanan, Risky S; Mile, Lukman; Djailani, Fernandy M.
Applied Environmental Science Vol. 2 No. 2: (January) 2025
Publisher : Institute for Advanced Science, Social, and Sustainable Future

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61511/aes.v2i2.2025.1616

Abstract

Background: Gorontalo is quite potential for the development of capture fisheries potential including the development of skipjack (Katsuwonus pelamis) production. In its processing, natural additives containing antimicrobial compounds are needed to preserve the fish. Rhizophora mucronata or R. mucronata is one type of mangrove that is widely spread along the tourist location "Tracking Mangrove" Langge Village, North Gorontalo Regency. This study aims to analyze the effect of length of storage of skipjack on organoleptic quality soaked using mangrove fruit water extract and analyze the effect of length of storage of skipjack on the quality of TPC and pH soaked using mangrove fruit water extract. Methods: This study uses a laboratory experimental method with 1 treatment, namely the length of soaking with 3 levels of treatment and 2 replicates, namely P1 (10-hour soaking), P2 (12-hour soaking), and P3 (14-hour soaking). The parameters tested were organoleptic, pH, and TPC. The research data were analyzed using a non-factorial Completely Randomized Design (CRD) with One-way ANOVA test with a significance level of 5% and further tested using Duncan. Finding: The results of the analysis showed that the best soaking time of skipjack in the solution mangrove fruit extract R. mucronata was found in P1 (soaking time of 10 hours) with indicators meat incision slightly less brilliant and strong meat tissue; fresh odor and specific type less; and texture slightly soft and slightly less elastic. The TPC value of skipjack meat slices can be maintained up to 10 hours of immersion in the solution of mangrove fruit extract Rhizopora mucronate with pH being acidic. Conclusion: The study concludes that the optimal soaking time for skipjack in Rhizophora mucronata fruit extract solution is 10 hours, as it maintains acceptable organoleptic quality, a fresh odor, and a firm texture while effectively inhibiting bacterial growth. The TPC value remains stable up to 10 hours of soaking, with an acidic pH indicating preservation effectiveness. Novelty/Originality of this article: This research introduces the use of Rhizophora mucronata fruit extract as a natural preservative for skipjack, highlighting its antimicrobial properties and potential for extending fish shelf life. The findings provide new insights into sustainable fish preservation methods using natural additives, contributing to the development of eco-friendly post-harvest technologies in fisheries.
PENANAMAN MANGROVE SEBAGAI UPAYA KONSERVASI EKOSISTEM MANGROVE DI DESA TABULO SELATAN KABUPATEN BOALEMO Mile, Lukman; Pasisingi, Nuralim; Koniyo, Yuniarti; Hamzah, Sri Nuryatin; Sulistijowati, Rieny; Naiu, Asri Silvana; ., Juliana; Harmain, Rita Marsuci
Jurnal Dinamika Pengabdian Vol. 10 No. 2 (2025): JURNAL DINAMIKA PENGABDIAN VOL. 10 NO. 2 JANUARI 2025
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v10i2.42023

Abstract

Kegiatan pengabdian kepada masyarakat dilakukan di Desa Tabulo Selatan Kabupaten Boalemo Kecamatan Mananggu, Boalemo, Provinsi Gorontalo dengan pertimbangan hasil survey penelitian dan permasalahan penanaman mangrove dan pengembangan pemanfaatan rumput laut. Warga setempat belum memiliki pengetahuan dan pemahaman yang optimal akan pentingnya ekosistem mangrove dan pemanfaatan rumput laut. Kegiatan yang dilakukan pada bulan Oktober tahun 2024 ini bertujuan untuk memberikan pemahaman kepada masyarakat wilayah pesisir Desa Tabulo Selatan dan membantu mereka memaksimalkan potensi sumber daya lokal yang tersedia khususnya mangrove dan rumput laut. Selain itu, kegiatan ini diharapkan dapat meningkatkan pengetahuan masyarakat akan pentingnya fungsi ekosistem mangrove dalam menjaga keberlanjutan ekosistem pesisir, sekaligus memberikan informasi yang relevan bagi pihak-pihak terkait. Kegiatan pengabdian ini dilaksanakan dalam dua tahap, yaitu sosialisasi dan aktivitas penanaman bibit mangrove. Keterlibatan masyarakat dalam konservasi mangrove sangat krusial, terutama dalam menghadapi tantangan perubahan iklim yang berdampak pada kestabilan lingkungan pesisir. Dengan adanya peningkatan permukaan air laut dan frekuensi bencana alam yang lebih tinggi, keberadaan mangrove menjadi semakin krusial. Beberapa komunitas telah memulai inisiatif untuk menanam kembali mangrove, tidak hanya untuk memperbaiki kerusakan yang telah terjadi, tetapi juga untuk meningkatkan kesadaran akan pentingnya ekosistem ini. Kata kunci: Ekosistem, mangrove, Desa Tabulo. ABSTRACT Community service was conducted in South Tabulo Village, Mananggu District, Boalemo Regency, Gorontalo Province, based on the findings of research surveys addressing challenges in mangrove planting and the development of seaweed utilization. The local community has yet to acquire optimal knowledge and understanding of the critical role of mangrove ecosystems and the potential benefits of seaweed. Implemented in October 2024, these activities aimed to enhance the awareness of coastal communities in South Tabulo Village while assisting them in maximizing the sustainable use of local resources, particularly mangroves and seaweed. The initiative also sought to improve public understanding of the ecological functions of mangrove ecosystems in maintaining the sustainability of coastal environments and to provide valuable information for relevant stakeholders. The program was conducted in two phases: socialization and practical mangrove seedling planting. Community participation in mangrove conservation is essential, particularly in addressing the challenges of climate change, which significantly impacts coastal ecosystem stability. With rising sea levels and the increasing frequency of natural disasters, the preservation and restoration of mangroves have become more critical than ever. Several community-driven efforts to replant mangroves have emerged, aiming to mitigate existing environmental damage and foster greater awareness of the indispensable role these ecosystems play in coastal resilience and biodiversity conservation. Keywords: Ecosystem, mangrove, Tabulo Village
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%).
INOVASI PRODUK KERIPIK DAUN MANGROVE DI DESA TABULO SELATAN MANANGGU, BOALEMO Mile, Lukman; Naiu, Asri Silvana; Nento, Wila Rumina
Jurnal Abdi Insani Vol 12 No 6 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i6.2169

Abstract

Inovasi produk keripik daun mangrove di Desa Tabulo Selatan Mananggu bertujuan untuk memanfaatkan potensi sumber daya alam yang melimpah dan meningkatkan kesejahteraan masyarakat lokal. Daun mangrove, khususnya dari spesies Rhizophora mucronata dipilih sebagai bentuk pemanfaatan sumber daya pesisir di desa tersebut. Di samping itu, jenis mangrove ini memiliki kandungan nutrisi dan senyawa bioaktif yang tinggi, yang dapat memberikan manfaat kesehatan bagi konsumen. Proses pengolahan keripik ini melibatkan teknik yang efisien untuk menjaga kualitas dan rasa, serta penerapan teknologi tepat guna untuk meningkatkan produktivitas. Kegiatan ini bertujuan untuk mengembangkan inovasi produk pangan lokal berbasis potensi sumber daya alam di pesisir, khususnya melalui pemanfaatan daun mangrove sebagai bahan baku keripik. Kegiatan ini tidak hanya berfokus pada produksi, tetapi juga mencakup pelatihan bagi masyarakat dalam pengolahan, pemasaran, dan manajemen usaha. Melalui sosialisasi dan pelatihan, diharapkan masyarakat dapat memahami cara mengolah daun mangrove menjadi produk yang menarik dan bernilai jual tinggi. Selain itu, inovasi ini diharapkan dapat menciptakan lapangan kerja baru dan meningkatkan pendapatan masyarakat setempat, serta berkontribusi pada pelestarian ekosistem mangrove yang penting bagi lingkungan. Hasil dari inovasi ini menunjukkan potensi besar dalam menciptakan produk pangan yang tidak hanya lezat tetapi juga sehat, serta mampu bersaing di pasar lokal dan nasional. Dengan demikian, keripik daun mangrove diharapkan menjadi salah satu produk unggulan yang dapat meningkatkan perekonomian masyarakat Desa Tabulo Selatan Mananggu dan mendukung keberlanjutan lingkungan. Hasil pengabdian ini menunjukkan bahwa keripik daun mangrove memiliki potensi pasar yang baik dan dapat menjadi alternatif produk unggulan desa berbasis kearifan lokal serta mendorong peningkatan ekonomi masyarakat pesisir.
Co-Authors ., JULIANA Aldiyanto Sedi Amelia Audia Asasi Aryo Mooduto Aspriyanto Adjana Asri Silvana Naiu Asrim, Muh Lubis Chandra Potabuga Dade Suhendro Rahman Debriwanti Kakoe Dino, Haris Djailani, Fernandy M. Dwi Setijawati Dwi Setijawati Faiza A Dali Fauzia Zees Fernandy Djailani Fernandy Djailani Gunibala, Miston Gustin H Ismail Gustin H. Ismail Happy Nursyam Iin Susilawati Lantu Iin Susilawati Lantu Ishak, Husnul Khatimah Kartika Wulandari Khamal Dami Lemba, Satryani Liki Hasan Maulanan, Risky S Mega Laguan Meivi Lasande Milya H. Entengo Moh Azrul Moh Azrul Moh. Jamal H. Podungge Mohamad Farhan Payuyu Mohamad Indra Mr. Rudianto Muhammad Andika Nikmawatisusanti Yusuf Nista Ibrahim Novia Hasyim Novika Aulia Nisa Thaib Nupu, Abdul Kadir Nur'ilsya Hasan Nuralim Pasisingi Nuratia Soi Nurul Lasatua Okong, Ayong Adiyarto Patra, Fitriani Paudi, Riskal Podungge, Moh. Jamal H. Potabuga, Chandra Rahim Husain Raihan A. Datau Ramdan M Pomanto Rasyid, Febriyanti Rieny Sulistijowati Rimin Lasimpala Rita Marsuci Harmain Riwan Setiawan Setiawan Pasue Rizkito Bay Halimu Rondonuwu, Theovani Cornelia Rudianto, Mr. Shindy H Manteu Shindy Hamidah Manteu Siti Rahmatya A. Darise Sri Nuryatin Hamzah Sri Steviana Limbe Sri Tatin Pakaya Stirman, Muh Rizki Suherman, Sutianto Pratama Sulistijowaty, Rieny S Sulistiyati , Titik Dwi Sumrin, Sumrin Tahuru, Afidtriadi Theovani Rondonuwu Titik Dwi Sulistiyati Titik Dwi Sulistiyati Tsania Nurkhaliza Putri Nahdhori Wila Rumina Nento Wiranto, Adi Yahya . Yahya . Yahya Suara Yainahu, Julfikri Yulan Mooduto Yuniarti Koniyo