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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 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
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Effect of Nano Chitosan Concentration and Storage Temperature on the Physical Characteristics of Edible Films of Black Mangrove Starch-Chitosan Lukman Mile; Happy Nursyam; Dwi Setijawati; Titik Dwi Sulistiyati
Jurnal Ilmiah Perikanan dan Kelautan Vol. 16 No. 1 (2024): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.vi.44434

Abstract

Abstract Edible films made from chitosan and starch materials have several physical limitations, particularly in terms of tensile strength and elongation. To address these limitations, glycerol and sorbitol are often added as plasticizers during the production process. Chitosan has also been reported to have plasticizing properties and can serve as an alternative through its modification into nano-sized particles, thereby increasing its reactivity. Therefore, this study aimed to characterize the physical properties of edible films made from black mangrove (Rhizophora mucronata) fruit starch and chitosan by adding nano chitosan suspension at different storage temperatures to determine the best treatment. A completely randomized factorial design was used, and the data obtained were analyzed using Analysis of Variance (ANOVA) at a 95% confidence level with IBM SPSS statistics 25. The treatments used included the addition of nano chitosan suspension (A) at various concentrations of 0%, 25%, 50%, and 75% with storage (B) for 0 days, 9 days at room temperature, and 9 days at cold storage (± 50C) in triplicates. The significant treatments were then further tested using Honestly Significant Difference (sig < 0.05). The results showed that the addition of nano chitosan suspension with storage method affected the physical properties of the edible films. The edible film made from black mangrove fruit starch-chitosan with the addition of nano chitosan (50%:50%:75%) stored at cold temperature for 9 days had the best physical properties to be applied as a package for fishery products (fillets) based on De Garmo analysis.   Highlight Research Nano chitosan can be applied as plasticizer in making edible film of black mangrove starch-chitosan. The concentration of nano chitosan and storage temperature influenced the thickness, tensile strength, elongation, young modulus, and water resistance of edible film. The edible film made from Black mangrove starch - chitosan with the addition of 75% concentration of nano chitosan when stored at cold temperature (5 0C) for nine days can increase tensile strength, young modulus, elongation, and water resistance. Components of edible films interact less with one another intermolecularly due to nano chitosan, which encourages the creation of hydrogen bonds between polymer chains.
PENGARUH SUBSTITUSI TEPUNG IKAN KEMBUNG (Rastrelliger kanagurta) PADA TEPUNG LABU KUNING (Cucurbita moschata) TERHADAP KARAKTERISTIK KUE SEMPRIT: The Impact of Substituting Indian Mackerel Fish (Rastrelliger kanagurta) Flour Fish with for Yellow Pumpkin (Cucurbita moschata) Flour on the Characteristics of Semprit Cake Ishak, Husnul Khatimah; Naiu, Asri Silvana; Mile, Lukman
Media Teknologi Hasil Perikanan Vol. 12 No. 2 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.2.2024.56361

Abstract

Semprit cookies are a type of dry cookies that are part of the bagged cookies type that are made using a syringe and are one of the snacks that are liked by people from children to adults. This study aims to analyze the characteristics of semprit cookies resulting from the substitution of mackerel flour (Rastrelliger kanagura) with pumpkin flour (Cucurbita moschata). The treatments used in the study were F0 (0 gr mackerel flour: 30 gr pumpkin flour), F1 (10 g mackerel flour: 20 g pumpkin flour), F2 (15 g mackerel flour: 15 g pumpkin flour), F3 (20 g mackerel flour: 10 g pumpkin flour). The parameters tested included water content, ash content, protein content, fat content, carbohydrate content by difference, fiber content and hedonic test. This study used a Completely Randomized Design (CRD) which was analyzed by ANOVA and further tested by Duncan. The results of the hedonic test were analyzed using Kruskal-wallis with K-Independent and further tested by Duncan. The results showed that semprit cake from the substitution of mackerel fish flour (Rastrelliger kanagurta) with pumpkin flour (Cucurbita moschata) had a significant effect (p<0.05) on all proximate parameters of semprit cake and organoleptic attributes of semprit cake, except texture. The addition of mackerel fish flour to the formula can increase protein content up to 12.09%, and fat content reaches 21.69%, but reduces carbohydrate content to 63.73%, water content 0.27%, ash content 1.58%, and fiber content 4.56%. Kata kunci:  Cucurbita, Indian mackerel flour, pumpkin flour, Rastrelliger, spritz cookies.   Kue semprit merupakan jenis kue kering yang termasuk bagian dari jenis bagged cookies yang dibuat menggunakan alat spuit dan menjadi salah satu cemilan yang disukai kalangan mulai dari anak-anak hingga orang dewasa. Penelitian ini bertujuan untuk menganalisis karakteristik kue semprit hasil substitusi tepung ikan kembung (Rastrelliger kanagura) pada tepung labu kuning (Cucurbita moschata). Perlakuan yang digunakan dalam penelitian yaitu F0 (tepung ikan kembung 0 g: tepung labu kuning 30g), F1 (tepung ikan kembung 10 g : tepung labu kuning 20 g), F2 (tepung ikan kembung 15 g : tepung labu kuning 15 g), F3 (tepung ikan kembung 20 g : tepung labu kuning 10 g). Parameter yang diuji meliputi kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat by difference, kadar serat dan uji hedonik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang dianalisis dengan ANOVA dan diuji lanjut Duncan. Hasil uji hedonik dianalisis menggunakan Kruskal-wallis dengan K-Independent dan diuji lanjut Duncan. Hasil penelitian menunjukkan bahwa kue semprit hasil substitusi tepung ikan kembung (Rastrelliger kanagurta) pada tepung labu kuning (Cucurbita moschata) memberikan pengaruh nyata (p<0,05) terhadap semua parameter proksimat kue semprit dan atribut organoleptik kue semprit, kecuali tekstur. Penambahan tepung ikan kembung pada formula dapat meningkatkan kadar protein hingga 12.09%, dan kadar lemak mencapai 21,69%, namun menurunkan kadar karbohidrat menjadi 63,73%, kadar air 0,27%, kadar abu 1,58%, dan kadar serat 4,56%. Kata kunci:  Cucurbita, tepung ikan kembung, tepung labu kuning, Rastrelliger, kue semprit
Mutu Kimia Dan Organoleptik Pempek Ikan Lele Dengan Subtitusi Tepung Buah Mangrove (Rhizophora mucronata) Potabuga, Chandra; Mile, Lukman; Yusuf, Nikmawatisusanti
Research Review: Jurnal Ilmiah Multidisiplin Vol. 3 No. 1 (2024): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2024 - Juli 2024)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v3i1.66

Abstract

This research aims to analyze the effect of mangrove flour substitution on the quality of pempek made from catfish which includes organoleptic (hedonic) and chemical quality. This research consists of formulation, hedonic organoleptic characteristics, selected products and chemical characteristics of selected products. The treatment in this research was the substitution of mangrove flour for tapioca flour with concentrations of 10g, 15g, and 20g. This research was designed using Kruskal Wallis to obtain hedonic organoleptic data and analyzed using Nonparametric Tests K Independent Samples. The analysis results were continued with Duncan's further test. Determination of selected products is carried out using the Bayes test. The results showed that pempek made from tapioca flour with the substitution of 10g, 15g and 20g mangrove flour had a significant effect on all organoleptic (hedonic) parameters, except appearance. Based on the analysis of the selected products, it was found that the pempek product with 15 g of mangrove flour substituted had chemical characteristics, namely a protein content of 10.44%; water content 40.43%; fat content 20.72%; ash content 1.79%; and carbohydrate content 26.63%. Meanwhile, the chemical test results for control or without substitution of mangrove flour were protein content 7.77%, water 37.54%, fat 28.38%, ash 1.11% and carbohydrates 25.21%.
Pengaruh Konsentrasi Garam Yang Berbeda Terhadap Karakteristik Mutu Ikan Kembung (Restrelliger Kanagurata) Asin Dengan Metode Penggaraman Kering (Dry Salting) Moh Azrul; Mile, Lukman; Djailani, Fernandy
Research Review: Jurnal Ilmiah Multidisiplin Vol. 3 No. 1 (2024): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2024 - Juli 2024)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v3i1.67

Abstract

This research aims to determine the influence of different salt concentration on the quality characteristics of salted mackerel fhis (restreliger kanagurata) using the dry salting method. This research consists of three treatmen factors with three replications, namely salt concentrations of 5%, 15%, and 25%. The data analysis employs a Completely Randomized Designe (CRP) and is futher tested using Duncan’s method. The best treatmen was determined using De Garmo analysis. The results indicate that the best treatmen for processing dry salted mackerel fhis was whit a salt concentration of 15%, which obtained organoleptic values with the following quality specifications: intact appearance, moderately clean, satisfactory taste, specific type, without additional flavor, solid texture, compact, flexible, moderately dry, nearly natural odor, and slightly added odor. The moisture content was 11.83%, the ash content was 1.49%, and the total plate count was 8.06 x 103.
Pengaruh Penambahan Lawi-Lawi (Caulerpa Sp) terhadap Karakteristik Produk Selai Nanas (Ananas Eomosus) Podungge, Moh. Jamal H.; Mile, Lukman; Yusuf, Nikmawatisusanti
Research Review: Jurnal Ilmiah Multidisiplin Vol. 3 No. 1 (2024): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2024 - Juli 2024)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v3i1.75

Abstract

This research aims to determine the formula and level of panelists' preferences as well as the chemical quality of pineapple jam with the addition of lawi-lawi. The treatment in the research was the addition of lawi-lawi with concentrations of A (75%), B (50%) and C (25%). The organoleptic data obtained was processed using Kruskall Wallis analysis and chemical data using a Simple Completely Randomized Design. Further test results use Duncan's advanced test. The results of the research showed that the pineapple jam formula obtained was by adding different lawsi-lawi: A (75%), B (50%) and C (25%) with the other ingredients used being the same (pineapple 100g, sugar 65g and citric acid 0.2g). Panelists preferred pineapple jam with the addition of 75% lawi-lawi (formula B). Pineapple jam formula A (75% lawi-lawi), has chemical quality characteristics; sugar content 60.20%, viscosity 1875cp, dissolved solids 65.20% and calcium 1.04%. Formula B (50% lawi-lawi) has a sugar content of 57.70%, viscosity of 900cp, soluble solids of 65.61% and calcium of 1.02%. Formula C (25% lawi-lawi) has a sugar content of 51.68, a viscosity of 550cp, soluble solids of 67.13% and calcium of 0.94%. This study shows that pineapple jam with a 75% addition of lawi-lawi (formula A) is most preferred by panelists and has good chemical quality. Overall, the addition of lawi-lawi at various concentrations affects the organoleptic and chemical characteristics of pineapple jam, with the best results at a 75% concentration.
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.
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