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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
Lukman Mile
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Analisis Organoleptik Hedonik Sambal Ikan Layang Asin Kering dengan Penambahan Rumput Laut Nupu, Abdul Kadir; Mile, Lukman; Yusuf, Nikmawatisusanti
The NIKe Journal VOLUME 11 ISSUE 3 | SEPTEMBER 2023
Publisher : Fakultas Kelautan dan Teknologi Perikanan - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/nj.v11i3.21976

Abstract

This study aims to determine the effect of the addition of seaweed (Kappaphycus alvarezii) on the hedonic organoleptic characteristics of the dried salted catfish (Decapterus sp.) chili product. The treatments in this study were seaweed concentrations of 5%, 10% and 15%. The hedonic organoleptic data analysis used was Kruskall-wallis with test parameters namely taste, appearance, texture, aroma and color. Further test using the Duncan test. The results showed that the addition of seaweed had no significant effect on the hedonic value of taste, appearance, texture, aroma and color. The hedonic characteristics of chili sauce with the addition of different seaweeds have a taste value of 6.08–7.00 with the criteria of slightly liking to liking; appearance 7.00-7.28 with Like criteria; texture 6.88–7.24 with liking criteria; aroma 6.80–7.32 with liking criteria; and color 6.92–7.52 with liking criteria.
Struktur Komunitas Mangrove di Pesisir Teluk Tomini Kabupaten Boalemo Provinsi Gorontalo Zees, Fauzia; Sulistijowati, Rieny; Mile, Lukman
Jurnal Sumberdaya Akuatik Indopasifik Vol 9 No 4 (2025): November
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46252/jsai-fpik-unipa.2025.Vol.9.No.4.550

Abstract

Mangroves are coastal ecosystems, especially in tropical areas including Tomini Bay, Gorontalo Province. Mangrove ecosystems not only function as coastal abrasion barriers, natural protection from ocean waves, but also as plants that are beneficial to human life, especially for coastal communities. . This study aimed to identify and analyze the structure of mangrove communities on the coast of Tomini Bay, Boalemo Regency, Gorontalo Province. Data collection was carried out using the line transect method at four observation stations for the seedling and sapling categories., then analyzed to determine the absolute density, absolute frequency, and dominance of species. Mangroves found in Tomini Bay, Boalemo Regency from the four stations consist of A. marina, B. gymnorhiza, B. parviflora, C. decandra, C. tagal, R. apiculata, R. mucronata, R. stylosa, S. alba, S. caseolaris, X. moluccensis. In the seedling category, the C. tagal mangrove species at station 2 (Dulangeya Village) showed the highest value in Boalemo Regency, with an absolute density of 56 ind/m², an absolute frequency of 0.48, and a relative dominance of 87.5%. On the other hand, the B. gymnorhiza species recorded the lowest value compared to all observation stations in Boalemo Regency, with an absolute density of only 1 ind/m², an absolute frequency of 0.05, and a relative dominance of 1.56%. The C. tagal mangrove sapling category at station 2 (Dulangeya Village) had the highest absolute density, absolute frequency, and relative dominance in Boalemo Regency, at 8.36 ind/m2 and 0.71 and 73.85, respectively. R. apiculata had the lowest density of all stations in Boalemo Regency, at 0.04 ind/m2 and 0.05 and 0.35, respectively
PENGUATAN EKONOMI PEREMPUAN DESA MELALUI PELATIHAN INOVASI OLAHAN PRODUK KREATIF BERBASIS POTENSI LOKAL PERIKANAN DAN PERTANIAN DI DESA BUATA, BOTUPINGGE, BONE BOLANGO Mile, Lukman; Nento, Wila Rumina; Djailani, Fernandy M.; Sumrin, Sumrin; Manteu, Shindy Hamidah
Jurnal Abdi Insani Vol 12 No 11 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i11.3266

Abstract

The main objective of this program is to enhance the economic independence and welfare of women in Buata Village through the utilization of existing local potential, particularly in the fields of fisheries and agriculture. The method used involves several aspects observed through field observation, including social, economic, employment, participation, and community empowerment aspects. The outcome of the program includes the development of a processed product Jantung Pisang Sambal Goreng (JAPOSANG) which introduces and strengthens the identity of Buata Village's local products through branding initiatives. This program supports local entrepreneurs, especially housewives, in developing their businesses more professionally. With branding, the product becomes more recognizable, competitive, and has the potential to enter broader markets. Moreover, through branding training and mentoring, the community gains new insights into the importance of modern marketing, packaging techniques, and simple promotional strategies, both directly and through digital media. JAPOSANG is expected to become a signature product of Buata Village, not only known locally but also marketed to wider regions and potentially recognized as a regional specialty souvenir.  
Analisis Fitokimia Dan Aktivitas Antioksidan Teripang Hitam (Holothuria atra) Dengan Pelarut Berbeda Andika, Muhammad; Mile, Lukman; Lantu, Iin Susilawati
Jambura Fish Processing Journal Vol 8, No 1 (2026): VOLUME 8 NOMOR 1, JANUARY 2026
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v8i1.30150

Abstract

This study aims to analyze the secondary metabolites and antioxidant activity present in black sea cucumber (Holothuria atra) found in Lamu Village. The study stages include sample collection, sampel preparation, and extraction through maceration using methanol (p.a), ethyl acetate (p.a), and N-hexane (p.a) solvents at a 1:20 ratio of material to solvent. The test include phytochemical screening and quantitative methods, applying a Completely Randomized Design (CRD) based on different solvents treatments with three levels: M1 (methanol extract), M2 (ethyl acetate extract), and M3 (N-hexane extract). The data were analyzed using Anlysis of Variance (ANOVA) and the Honestly Significant Difference (HSD) test for significant differences between treatments. The results showed extraction yields of 45% for methanol, 27,5% for ethyl acetate, and 32,5% for N-hexane. Phytochemical tests identified flavonoids and alkaloids in the ethyl acetate extract, and alkaloids and phenols in the N-hexane extract. Antioxidant activity results indicated that the methanol extract exhibited very strong activity (29,18 ppm). In comparison, the ethyl acetate and N-hexane extracts showed strong activity with values of 76,67 ppm and 68,81 ppm, respectively.was 1.871905 ppm. Antibacterial tests showed an inhibition zone of approximately 6 mm, indicating moderate antibacterial activity. These results suggest that ethanol extract of A. marina leaves contains triterpenoid compounds with potential as antibacterial agents. This study opens opportunities for further development of A. marina-derived triterpenoids in antimicrobial formulations.
Freshness Level of Tomini Bay Yellowfin (Thunnus albacares) Taludaa Bone Bolango Nento, Wila Rumina; Mile, Lukman; Manteu, Shindy Hamidah
Jurnal Sains dan Teknologi Perikanan Vol 6 No 1 (2026): APRIL
Publisher : Fisheries Science Study Program, Faculty of Science and Technology, Muhammadiyah University of Sidenreng Rappang.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/jikan.v6i1.2424

Abstract

The waters of Tomini Bay have considerable potential for fish resources, including tuna. Fresh fish is very susceptible to damage and quality loss, so the commonly applied handling technique to maintain its freshness is to use low temperatures. This study aims to evaluate the quality of yellowfin tuna through organoleptic testing and TVB analysis. Yellowfin samples were taken from whole tuna that had previously undergone organoleptic testing, and then the meat samples were brought to the laboratory for TVB testing. Data analysis was done qualitatively, while laboratory testing was analyzed quantitatively using a non-factorial completely randomized design. The results of organoleptic physical testing of back, belly, and tail samples showed an average score of 8, which includes meat criteria such as brilliant color, good tissue strength, fresh aroma, and a dense, compact, and elastic texture. The results of the TVB test showed that the levels in the stomach and back were 5.80 mg N/100 g and 5.97 mg N/100 g, respectively, while in the tail, they were 5.70 mg N/100 g.
Analisis Perbedaan Mutu Udang Vannamei (Litopenaeus vannamei) Segar Menggunakan Perendaman Larutan Ekstrak Buah dan Daun Mangrove (Rhizophora mucronata) : Analysis of Quality Differences in Fresh Vannamei Shrimp (Litopenaeus vannamei) Treated with a Soaking Solution of Mangrove (Rhizophora mucronata) Fruit and Leaf Extracts Tahuru, Afidtriadi; Rita Marsuci Harmain, Rita; Mile, Lukman
Media Teknologi Hasil Perikanan Vol. 14 No. 1 (2026)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.14.1.2026.64591

Abstract

Vannamei shrimp (Litopenaeus vannamei) is one of the leading non-fish commodities in Gorontalo Province. Alternative post-harvest treatments to maintain the quality of fresh vannamei shrimp can be obtained from the mangrove plant Rhizophora mucronata. The objectives of this study were to analyse the hedonic quality of fresh vannamei shrimp using extracts from the fruit and leaves of R. mucronata mangroves during the soaking period; analysing the hedonic, chemical, and microbiological quality of the best mangrove solution extract during the soaking period; and analysing the hedonic quality of the mangrove solution extract during storage at room temperature. The hedonic quality method was based on a fresh shrimp quality score sheet completed by 25 semi-trained panelists. Data processing used the non-parametric Kruskal-Wallis statistic. Chemical (pH) and microbiological (Total Plate Count (TPC)) quality testing used a non-factorial completely randomised design. The treatments consisted of 0 hours (F1), 3 hours (F2), 6 hours (F3) and 9 hours (F4) with 3 (three) replicates. Analysis of variance (ANOVA) was performed using Statistical Package For Social Science 16 (SPSS 16). The results of hedonic, chemical (pH) and microbiological (TPC) quality analyses, if significant, were followed by Duncan's test and processed descriptively and quantitatively. The results showed that mangrove leaf extract solution was more effective in maintaining the quality of vannamei shrimp for up to 6 hours of immersion. The pH value tends to fluctuate but remains within a safe range, and the number of microbes (Total Plate Count) is still below the safe limit of Indonesian National Standard 01-2728.1-2006 on the quality of fresh shrimp up to 6 hours of immersion. Based on the results of hedonic quality tests, the longer the storage time at room temperature, the greater the decline in the quality of fresh vannamei shrimp. Keywords:    quality, soaking, storage, Rhizophora mucronata, Vannamei shrimp Udang vannamei (Litopenaeus vannamei) sebagai salah satu komoditas unggulan non ikan di Propinsi Gorontalo. Alternatif penanganan pascapanen untuk mempertahankan mutu udang vannamei segar dapat diperoleh dari tumbuhan mangrove Rhizophora mucronata Tujuan penelitian adalah menganalisis mutu hedonik udang vannamei segar menggunakan ekstrak larutan buah dan daun mangrove R.mucronata selama waktu perendaman; menganalisis mutu hedonik, kimia dan mikrobiologi ekstrak larutan mangrove terbaik selama waktu perendaman; dan menganalisis mutu hedonik ekstrak larutan mangrove selama waktu penyimpanan pada suhu ruang. Metode mutu hedonik berdasarkan scorsheet mutu udang segar sebanyak 25 panelis semi terlatih. Pengolahan data menggunakan statistik non parametrik Kruskal Wallis. Pengujian mutu kimia (pH) dan mikrobiologi (Total Plate Count (TPC)menggunakan Rancangan Acak Lengkap Non Faktorial. Perlakuan terdiri dari 0 jam (F1), 3 jam (F2), 6 jam (F3) dan 9 jam (F4) sebanyak 3 (tiga) kali ulangan. Analisis ragam (ANOVA) menggunakan Statistical Package For Social Science 16 (SPSS 16). Hasil analisis mutu hedonik, kimia (pH) dan mikrobiologi (TPC) jika signifikan dilanjutkan dengan uji Duncan dan diolah secara deskriptif kuatitatif. Hasil penelitian menunjukkan bahwa ekstrak larutan daun mangrove lebih mampu mempertahankan mutu udang vannamei hingga 6 jam perendaman. Nilai pH cenderung berfluktuasi tetapi tetap dalam rentang aman, dan jumlah mikroba (Total Plate Count) masih di bawah batas aman Standard Nasional Indonesia 01-2728.1-2006 tentang mutu udang segar hingga jam ke-6 perendaman. Larutan ekstrak daun mangrove pada udang vannamei selama penyimpanan pada suhu ruang berdasarkan hasil uji mutu hedonik diperoleh bahwa semakin lama waktu penyimpanan pada suhu ruang terjadi penurunan mutu udang vannamei segar. Kata Kunci: Mutu; Perendaman; Penyimpanan, Rhizophora mucronata; Udang vannamei
Co-Authors ., JULIANA Asri Silvana Naiu Asrim, Muh Lubis Dade Suhendro Rahman Debriwanti Kakoe Dino, Haris Djailani, Fernandy M. Dwi Setijawati Dwi Setijawati Faiza A Dali Fernandy Djailani Gunibala, Miston Gustin H Ismail Gustin H. Ismail Happy Nursyam Iin Susilawati Lantu Ishak, Husnul Khatimah Kartika Wulandari Khamal Dami Lemba, Satryani Liki Hasan Maulanan, Risky S Moh Azrul Mohamad Indra Mr. Rudianto Muhammad Andika, Muhammad Nikmawatisusanti Yusuf Nista Ibrahim Novia Hasyim Novika Aulia Nisa Thaib Nupu, Abdul Kadir Nuralim Pasisingi Okong, Ayong Adiyarto Patra, Fitriani Paudi, Riskal Podungge, Moh. Jamal H. Potabuga, Chandra Rahim Husain Ramdan M Pomanto Rasyid, Febriyanti Rieny Sulistijowati Rimin Lasimpala Rita Marsuci Harmain Rita Marsuci Harmain, Rita Riwan Setiawan Setiawan Pasue Rizkito Bay Halimu Rondonuwu, Theovani Cornelia Rudianto, Mr. Shindy H Manteu Shindy Hamidah Manteu 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 Wila Rumina Nento Wiranto, Adi Yahya . Yahya . Yahya Suara Yainahu, Julfikri Yuniarti Koniyo Zees, Fauzia