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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia AQUATIC SCIENCE & MANAGEMENT Media Teknologi Hasil Perikanan JURNAL ILMIAH PLATAX JURNAL PERIKANAN DAN KELAUTAN TROPIS
Roike Iwan Montolalu
Universitas Sam Ratulangi
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Earth & Planetary Sciences Environmental Science Languange, Linguistic, Communication & Media

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Physical Characteristics of Edible Film made from Carrageenan and Beeswax Composites through Nanoemulsion Process Christmas Togas; Siegfried Berhimpon; Roike Iwan Montolalu; Henny Adeleida Dien; Feny Mentang
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (283.874 KB) | DOI: 10.17844/jphpi.v20i3.19767

Abstract

A research on producing edible film from composite of carrageenan and beeswax using nanoemulsionprocess has been conducted, with the objective is to analyze the effect of composite concentrationsand homogenization rate on physical characteristics of edible films. The edible films were made usingcarrageenan concentrations 3.5 and 4.5%, beeswax concentrations 0.2, 0.4, 0.6 and 0.8% and homogenizationrates of 2,000 and 3,000 rpm. Physical properties of the edible film were analyzed, i.e: thickness, tensilestrength, elongation, water vapor transmission rate and percent of solubility. The result, shows that thecomposite concentration ratio of carrageenan and beeswax and homogenization rate influence the physicalcharacteristics of edible film. Increased concentrations of composite and homogenization rates have highlysignificant effect (p<0.01) on decreased of water vapor transmission rate and increased of elongation andpercent of solubility, however have no significant effect (p>0.05) on increased of thickness and tensilestrength. The best treatment was obtained from composite concentration ratio of carrageenan 4,5% andbeeswax 0.8% with homogenization rate 3,000 rpm, with the average value of thickness 0.1534 mm, tensilestrength 22.44 N/mm2, elongation 22.5%, water vapor transmission rate 25.3411 g/m2/hr and percent ofsolubility 88%.
Penyimpanan Ikan Mas Hidup Menggunakan Media Sekam Padi yang Didinginkan Melani Manurung; I Ketut Suwetja; Hens Onibala; Feny Mentang; Roike Iwan Montolalu
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 1 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia 21(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (131.771 KB) | DOI: 10.17844/jphpi.v21i1.21538

Abstract

Ikan mas (Cyprinus carpio) merupakan salah satu komoditas perairan tawar yang cukup berkembang di daerah Sulawesi Utara, serta memiliki peluang pasar yang cukup menjanjikan, oleh karena itu perlu mendapat dukungan berupa teknologi penanganan transportasi yang ekonomis, efektif dan efisien. Penelitian ini bertujuan untuk menentukan tingkat kelangsungan hidup ikan mas pada penanganan dan penyimpanan pasca panen, penyimpanan dilakukan selama 2, 3, 4, 5 dan 6 jam. Parameter yang dianalisis pada penelitian ini terdiri dari penentuan tingkat kelangsungan hidup, pengukuran indeks rigor dan nilai  total volatile base nitrogen (TVBN). Penelitian menggunakan Rancangan Acak Lengkap (RAL) dandilanjutkan dengan uji Beda Nyata Terkecil (BNT). Hasil penelitian menunjukkan kelangsungan hidup ikan mas pada penyimpanan 2 jam yaitu 100%, 3 jam 100%, 4 jam 81,25%, 5 jam 68,75% dan 6 jam 25,00%. Waktu penyimpanan tidak memberikan pengaruh nyata terhadap waktu perubahan memasuki fase fullrigor, tetapi memberikan pengaruh nyata terhadap waktu memasuki fase fullrigor dan postrigor autolisis. Ikan yang disimpan selama 6 jam mengalami 3 kondisi, yaitu ikan kondisi hidup, ikan kondisi mati lemas, dan ikan kondisi mati kaku.
Mutu Mikrobiologis dan Organoleptik Penyedap Rasa Alami Hasil Samping Ikan Cakalang selama Penyimpanan Maria Sherina Sharon Mandang; Feny Mentang; Henny Adeleida Dien; Joyce C.V. Palenewen; Roike Iwan Montolalu; Engel Victor Pandey
Media Teknologi Hasil Perikanan Vol. 10 No. 3 (2022)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.10.3.2022.34480

Abstract

The public's preference for the use of flavoring is demanding, although until now the use of several synthetic flavorings (MSG) on the market is still controversial. Excessive use of MSG causes Chinese restaurant syndrome, so it is necessary to find an alternative natural flavoring by utilizing fishery products that contain lots of amino acids, such as glutamic acid which plays a role in strengthening the taste. The purpose of this study was to calculate the total plate number (TPC), moisture content and hedonic value (taste) of skipjack viscera that were vacuumed and non-vacuumed during storage. This study used a completely randomized design method with 3 factors and 2 replications. The result of testing the highest TPC value during storage on the 8th day in the non-vacuum packaging of skipjack viscera was 3.0x103cfu/g. The highest level of water content during storage on day 8 in the flavoring of skipjack tuna eggs in non-vacuum packaging was 11.5%. Hedonic test on appearance obtained the highest average value of 8.18 (fish eggs with vacuum and non-vacuum packaging). The aroma value obtained the highest average value of 7.90 (viscera with vacuum packaging). The value of taste obtained the highest average value of 8.72 (fish eggs with vacuum packaging). The results showed that natural flavoring products had good quality until the 8th day according to the Indonesian National Standard.Keyword:        Flavoring, Total Plate Count, Organoleptic, Moisture Content, Skipjack Tuna. Preferensi masyarakat terhadap penggunaan penyedap rasa sangat tinggi walaupun sampai saat ini penggunaan beberapa penyedap rasa sintetik (MSG) yang ada di pasaran masih bersifat kontroversi. Penggunaan berlebihan MSG menyebabkan Chinese restaurant syndrome, maka perlu dicari alternatif penyedap rasa alami dengan memanfaatkan hasil perikanan yang mengandung banyak asam amino, seperti asam glutamat yang berperan dalam menguatkan rasa. Tujuan penelitian ini menghitung angka lempeng total (ALT), kadar air dan nilai hedonik rasa alami dari jeroan ikan cakalang yang divakum dan non vakum selama penyimpanan. Penelitian ini menggunakan metode Rancangan Acak Lengkap dengan 3 faktor dan 2 ulangan. Hasil pengujian nilai ALT tertinggi selama penyimpanan pada hari ke-8 dalam penyedap rasa jeroan ikan cakalang yang kemasan non vakum, yaitu 3,0x103 cfu/g. Tingkat kadar air tertinggi selama penyimpanan pada hari ke 8 dalam penyedap rasa telur ikan cakalang yang kemasan non vakum yaitu 11,5%. Uji hedonik terhadap kenampakan didapatkan nilai rata-rata tertinggi 8,18 (telur ikan dengan kemasan vakum dan non-vakum). Nilai aroma didapatkan nilai rata-rata tertinggi 7,90 (jeroan dengan kemasan vakum). Nilai rasa didapatkan nilai rata-rata tertinggi 8,72 (telur ikan dengan kemasan vakum). Hasil penelitian menunjukkan produk penyedap rasa alami mempunyai mutu yang baik hingga hari ke-8 sesuai dengan Standard Nasional Indonesia.Kata kunci:    Penyedap rasa, Angka Lempeng Total, Organoleptik, Kadar Air, Ikan Cakalang
Pengujian Kandungan Histamin dan Mutu Organoleptik Bahan Baku Ikan Kaleng Charles Dotulong Masinambou; Feny Mentang; Lita A. D. Montolalu; Verly Dotulong; Roike Iwan Montolalu; Albert Royke Reo; Djuhria Wonggo
Media Teknologi Hasil Perikanan Vol. 10 No. 3 (2022)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.10.3.2022.40328

Abstract

Fishery products are products that are prone to spoilage, so a careful and accurate handling method is needed to maintain the quality of fishery products. The purpose of this research is to see if the raw materials used by PT. Sinar Pure Foods International for the manufacture of canned fish has a good quality. The test parameters used in this study were the temperature of the fish spine, organoleptic (appearance) according to SNI 2729:2013 and histamine levels. The results of the spine temperature showed that all of the 7 samples has temperature not more than 4°C. The results of organoleptic testing of raw materials (appearance) of 7 samples had an average value higher than a score of 7 and for processed fish products from 7 samples have a value of lower than 50 ppm..Keyword:     Histamine, organoleptic, canned fish, Tuna Hasil Perikanan adalah produk yang mudah mengalami kebusukan sehingga diperlukan cara penanganan yang cermat dan akurat untuk mempertahankan mutu produk hasil perikanan. Tujuan dari penelitian ini adalah untuk melihat apakah bahan baku yang digunakan PT. Sinar Pure Foods International untuk pembuatan produk ikan kaleng bermutu baik atau tidak. Parameter uji yang digunakan dalam penelitian ini adalah suhu tulang belakang ikan, organoleptik (kenampakan) sesuai SNI 2729:2013 dan kadar histamin. Hasil pengecekan suhu tulang belakang memperlihatkan bahwa dari 7 sampel suhu tulang belakangnya tidak lebih dari 4°C. Hasil pengujian bahan baku secara organoleptik (kenampakan) dari 7 sampel memiliki nilai rata-yang tidak lebih rendah dari skor 7. Hasil pengujian kadar histamin pada bahan baku menunjukkan bahwa kadar histamin pada bahan baku dari 7 sampel memiliki nilai yang tidak lebih dari 30 ppm dan untuk produk olahan ikan kaleng dari 7 sampel memiliki nilai yang tidak lebih dari 50 ppm.Kata kunci:  Histamin, organoleptik, ikan kaleng, Tuna
Addition Of Caraginan Flour Kappaphycus alvarezi On The Quality Of Eel FISH Monopterus albus meatballs Rapi Alam; Nurmeilita Taher; Roike Iwan Montolalu; Netty Salindeho; Grace Sanger; Feny Mentang
JURNAL PERIKANAN DAN KELAUTAN TROPIS Vol. 11 No. 3 (2022): EDISI ESPTEMBER-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jpkt.v11i3.44480

Abstract

Eel is one of the foods that have high nutritional content. Eel has a high protein content, eel meat has great benefits for the human body, including meeting protein needs, supporting growth, development, and brain intelligence, maintaining eye health, meeting mineral needs, and increasing concentration and endurance. Usually, eel fish is only consumed as a side dish, it tastes quite good and is not inferior to other fish and can be varied into various kinds of food products, one of the products that can be made is eel fish balls. One of the innovations to increase the nutritional value of fish balls is to add carrageenan flour which is a natural emulsifier extracted from seaweed. The method used in this study was a non-factorial completely randomized design with parameters such as water content, protein content, fiber content, and organoleptic values. The results obtained in this study are the water content of 46.35%-57.70%, protein content of 15.98%-22.63%, and 0.25%-0.49%. The organoleptic value, the highest value was in sample A3 with 4.5% carrageenan substitution. The highest organoleptic value of aroma was in sample A2 with carrageenan substitution 3. The highest organoleptic value of taste was in sample A2 with 3% carrageenan substitution. The highest texture organoleptic value was in sample A4 with 6% carrageenan substitution. Keywords: Carrageenan, Fish Meatballs, Eel Abstrak Ikan belut salah satu makanan yang memiliki kandungan gizi tinggi. Belut memiliki kandungan protein yang tinggi, Daging belut mempunyai manfaat yang besar bagi tubuh manusia antara lain memenuhi kebutuhan protein, mendukung pertumbuhan, perkembangan dan kecerdasan otak, menjaga kesehatan mata, memenuhi kebutuhan mineral,serta meningkatkan konsetrasi dan daya tahan tubuh. Biasanya ikan belut hanya dikonsumsi sebagai bahan lauk pauk, rasanya pun cukup enak dan tidak kalah dengan ikan-ikan lainnya dan dapat divariasikan menjadi berbagai macam prodak makanan salah satu produk yang bisa dibuat adalah bakso ikan belut. Salah satu inovasi untuk meningkatkan nilai gizi dari bakso ikan adalah dengan menambahkan tepung Karaginan merupakan emulsifier alami hasil ekstraksi dari rumput laut. Metode yang digunakan dalam penelitian ini adalah rancangan acak lengkap non faktorial dengan parameter pengamatan kadar air, kadar protein, kadar serat dan nilai organoleptik. Hasil yang didapatkan dalam penelitian ini yaitu kadar air ini sebesar 46,35%-57,70%, kadar protein 15,98%- 22,63%, kadar 0,25%-0,49%. Nilai organoleptik, nilai tertinggi ada pada sampel A3 dengan subtitusi karaginan 4,5%. Nilai organoleptik Aroma tertinggi ada pada sampel A2 dengan subtitusi karaginan 3. Nilai organoleptik Rasa tertinggi ada pada sampel A2 dengan subtitusi karaginan 3%. Nilai organoleptik tekstur tertinggi ada pada sampel A4 dengan subtitusi karaginan 6%. Kata Kunci: Eucheuma denticulatum, Karaginan, Serat
Quality Characteristics Of Wood Fish (Katsuobushi) Katsuo Arakamebushi And Katsuo Arahonbushi Benedictus Christian Pontoh; Roike Iwan Montolalu; Hanny W. Mewengkang; Hens Onibala; Jenki Pongoh; Feny Mentang
JURNAL PERIKANAN DAN KELAUTAN TROPIS Vol. 11 No. 3 (2022): EDISI ESPTEMBER-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jpkt.v11i3.44481

Abstract

Katsuobushi is a type of wood fish that has long been known to have a good flavor quality, usually used in traditional Japanese cuisine. Wood fish can also experience the process of damage, but when compared to other products the damage occurs more slowly as it is known that the low water content of the product can inhibit microbial activity. Basically, wood fish with good quality includes several processing processes including acceptance, boiling, extraction, bone, drying, and smoking. The selection of samples was taken randomly as many as 6 pieces of wooden fish products, the samples taken will be shaved and then will be in a blender and the prepared samples will be tested including analysis of water content, microbes, and organoleptic tests. The results obtained from the study were, skipjack tuna with sample code B2 had the best value in organoleptic color, loin shape, aroma, and texture by 15 semi-trained panelists. The moisture content of wooden skipjack tuna produced at PT. Celebes Minapratama meets the standards set by SNI. The results of the ALT study all samples of wood fish met the requirements because they did not exceed the specified limit. Keywords: Wood Fish, Smoking, Preservation. Abstrak Katsuobushi adalah jenis ikan kayu yang lama telah dikenal memiliki mutu flavor yang baik, biasanya digunakan dalam masakan tradisional jepang. Ikan kayu dapat juga mengalami proses kerusakan, namun bila dibandingkan dengan produk lain kerusakan yang terjadi lebih lambat seperti diketahui bahwa kadar air produk yang rendah dapat menghambat aktivitas mikroba. Pada dasarnya ikan kayu dengan kualitas baik yaitu meliputi beberapa proses pengolahan diantaranya penerimaan, perebusan, pencabutan, tulang, pengeringan dan pengasapan. Pemilihan sampel diambil secara acak sebanyak 6 potong produk ikan kayu, Sampel yang diambil akan di serut kemudian akan di blender dan sampel yang sudah disiapkan akan dilakukan pengujian diantarnya analisa kadar air, mikroba dan uji organoleptik. Hasil yang didapatkan dari penelitian yaitu, Ikan cakalang kayu dengan kode sampel B2 memiliki nilai terbaik dalam organoleptik warna, bentuk loin, aroma dan tekstur oleh 15 panelis semi terlatih. Kadar air ikan cakalang kayu yang diproduksi di PT. Celebes Minapratama memenuhi standar yang ditetapkan SNI. hasil penelitian ALT semua sampel ikan kayu memenuhi syarat karena tidak melewati batas yang ditentukan. Kata Kunci: Ikan Kayu, Pengasapan, Pengawetan
Fiber Content and Viscosity of Seaweed Extract Eucheuma spinosum using Subcritical Water Method Soda, Jenefer; Damongilala, Lena Jeane; Reo, Albert Royke; Montolalu, Roike Iwan; Wonggo, Djuhria; Pandey, Engel Victor
JURNAL PERIKANAN DAN KELAUTAN TROPIS Vol. 12 No. 2 (2023): EDISI MEY-AGUSTUS 2023
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jpkt.v12i2.52645

Abstract

This study was conducted to analyze the fiber content and viscosity of the Eucheuma spinosum seaweed. Seaweed, used in dry form, is extracted using subcritical water at 115°C and 125°C with time of 15, 20, and 25 minutes respectively using Hirayama HVE-50. The results of analysis of E.spinosum's fiber content and extract viscosity were obtained in the treatment of each of the lowest crude fibre levels in the 15 minute treatment at 115°C at 1.175%, and the highest at the 25 minute treatment at 125°C at 2.1525%. The analysis of insoluble fiber levels is lowest at 20 minutes of treatment at 125°C at 9.4% and the highest 20 minutes of treatment at 115°C at 16.64%. The analysis of dissolved dietary fiber is lowest at 15 minutes of treatment at 115°C at 2.21% and 25 minutes of treatment at 115°C at 12.61%. Viscosity analysis is lowest at 20 minutes with a temperature of 115°C at 22.465 cP and the highest time treatment at 115°C at 91.455 cP. Keywords: Eucheuma spinosum, fiber content, viscosity, and subcritical water Abstrak Penelitian ini dilakukan untuk menganalisis nilai kadar serat dan viskositas yang  terdapat pada rumput laut Eucheuma spinosum. Rumput laut yang digunakan dalam bentuk kering, diekstraksi menggunakan air subkritis pada suhu 115°C dan 125°C dengan waktu masing-masing selama 15, 20, dan 25 menit menggunakan autoclave tipe Hirayama HVE-50. Hasil analisis kadar serat dan viskositas ekstrak rumput laut E.spinosum diperoleh masing-masing pada perlakuan yaitu kadar serat kasar terendah terdapat pada perlakuan waktu 15 menit dengan suhu115°C sebesar 1,175%, dan tertinggi pada perlakuan waktu 25 menit dengan suhu 125°C sebesar 2,1525%. Analisis kadar serat pangan tak larut terendah pada perlakuan waktu 20 menit dengan suhu 125°C sebesar 9,4% dan tertinggi perlakuan waktu 20 menit dengan suhu 115°C sebesar 16,64%. Analisis serat pangan terlarut terendah pada perlakuan waktu 15 menit dengan suhu 115°C sebesar 2,21% dan tertinggi perlakuan waktu 25 menit dengan suhu 115°C sebesar 12,61%. Analisisviskositasterendah pada perlakuan 20 menitdengansuhu 115°C sebesar 22,465 cP dan tertinggi perlakuan waktu 25 menit dengan suhu 115°C sebesar 91,455cP. Kata Kunci: Eucheuma spinosum, kadar serat, viskositas, dan air subkritis
Analisa Proksimat pada Sipunculan (Sipunculus nudus) Segar di Perairan Desa Budo, Minahasa Utara: Proximate Analysis of Fresh Sipunculan (Sipunculus nudus) In The Waters of Budo Village North Minahasa Salawati, Abraham Imanuel; Montolalu, Roike Iwan; Mentang, Feny; Makapedua, Daisy Monica; Sanger, Grace; Bara, Robert A
Media Teknologi Hasil Perikanan Vol 12 No.1 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.1.2024.53528

Abstract

Natural resources abound in Indonesia, especially for its marine products. Fish and other fisheries products are valuable and commonly utilized commodities. Sipuncula is an additional valuable resource. The peanut worm, or Sipuncula (Sipunculus nudus), is a controversial biota that looks like a worm but is actually a sea cucumber. This study aims to provide information on sipunculan (Sipunculus nudus) and determine the nutritional content of the food in Budo Village. The plan for this investigation is to search at low tide in the sipunculan. 82% moisture content, 0.74% ash content, 12.8% protein, 1.56% fat, and 2.3% carbohydrate were the findings of this experiment. Keywords: Sipunculan, Fresh, Proximate, Budo Village   Indonesia merupakan negara yang kaya akan sumber daya alam, terutama untuk hasil lautnya. Hasil perikanan seperti ikan termasuk dalam komoditi penting yang sering dimanfaatkan. Sumber daya lainnya yang dapat dimanfaatkan yaitu Sipuncula. Sipuncula (Sipunculus nudus) atau cacing kacang merupakan biota kontroversi memiliki bentuk seperti cacing dan juga teripang. Tujuan dari penelitian ini yaitu untuk mengetahui kandungan gizi dari sipunculan yang ada di Desa Budo serta dapat memberikan informasi terhadap kandungan nutrisi sipunculan (Sipunculus nudus). Metode yang digunakan dalam penelitian ini yaitu sipunculan dicari pada saat air surut. Hasil penelitian yang didapatkan dalam penelitian ini kadar air 82%, kadar abu 0,74%, Protein 12,8%, Lemak 1,56% dan Karbohidrat 2,3%. Kata kunci: Sipunculan, segar, Proksimat, Desa Budo
Qualitative Phytochemical Analysis of Gracilaria verrucosa from North Sulawesi Waters Luringunusa, Ekklesia; Sanger, Grace; Sumilat, Deiske A.; Montolalu, Roike Iwan; Damongilala, Lena J.; Dotulong, Verly
Jurnal Ilmiah Platax Vol. 11 No. 2 (2023): ISSUE JULY-DECEMBER 2023
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jip.v11i2.48777

Abstract

The research aims to determine the phytochemical content such as phenolics, flavonoids, tannins, saponins, alkaloids, steroids, and triterpenoids found in the seaweed G. verrucosa. Seaweed G. verrucosa taken from the waters of North Sulawesi, Nain Village, North Minahasa, was extracted by maceration for 24 hours at room temperature, repeated 3 times using 96% ethanol solvent. The analysis in this study consisted of seven test parameters such as phenolic compounds, flavonoids, tannins, saponins, steroids, triterpenoids, and alkaloids. The results of the analysis showed that the secondary metabolites of G. verrucosa contained phytochemical compounds such as phenols, flavonoids, tannins, saponins, steroids, and alkaloids, and no triterpenoid compounds were found. It was concluded that G. verrucosa which grows in the waters of North Sulawesi, Nain Village, can function as functional food, and medicine because it has natural bioactive compounds. Keywords: Phytochemical content, Gracilaria verrucosa, secondary metabolites Abstrak Penelitian bertujuan mengetahui kandungan fitokimia seperti fenol, flavanoid, tanin, saponin, alkaloid, steroid, dan triterpenoid yang terdapat pada rumput laut G. verrucosa.  Senyawa metabolit sekunder yang umum terdapat pada tanaman adalah senyawa terpenoid, alkaloid, fenolik, streroid, saponin, tannin. Rumput laut G. verrucosa yang di ambil dari perairan Sulawesi Utara Desa Nain Minahasa Utara di ekstraksi dengan cara maserasi selama 24 jam pada suhu ruang di ulangi sebanyak 3 kali menggunakan pelarut etanol 96 %. Analisis pada penelitian ini terdiri dari tujuh parameter pengujian seperti senyawa fenol, flavonoid, tanin, saponin, steroid, triterpenoid dan alkaloid. Hasil analisis menunjukan bahwa kandungan metabolit sekunder dari G. verrucosa mengandung senyawa fitokimia seperti fenol, flavonoid, tanin, saponin, steroid, alkaloid dan tidak ditemukan adanya senyawa triterpenoid. Hal ini disimpulkan bahwa G. verrucosa yang tumbuh di perairan Sulawesi utara Desa Nain dapat berfungsi sebagai pangan fungsional, obat-obatan karena memiliki senyawa bioaktif alami. Kata kunci: Kandungan fitokimia, Gracilaria verrucosa, metabolit sekunder  
The Dangers of Marine Pollution on Consumer Health, Economic Value, and Aesthetic Value in Human Life Wijaya, Haryadi; Dien, Henny Adeleida; Montolalu, Roike Iwan; Makapedua, Daisy Monica
Jurnal Ilmiah Platax Vol. 12 No. 2 (2024): ISSUE JULY-DECEMBER 2024
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jip.v12i2.55871

Abstract

Water pollution happening in the sea results in changes to the composition or structure of the water affected by human activities and natural processes. This leads to water having qualities and functions that do not align with their intended uses and can disrupt human life, marine biota, and marine ecosystems. Pollution in the marine ecosystem undoubtedly affects marine products in various aspects of life. This article used a literature review method to gather the necessary data for explaining the discussed topic. This article aims to explain the harmful impacts of marine pollution on consumer health, economic value, and the aesthetic value of the marine ecosystem. Based on the results of literature studies conducted through secondary data analysis from published journals in the last 10 years (2015-2024), it was found that marine pollution contaminated with bacteria or pathogens due to chemical substances can disrupt human health, causing symptoms such as vomiting, diarrhea, stomach pain, collapse, and even death. The economic aspect also experienced its impacts, such as the decrease in fishermen's catch and the disruption of the beauty of the marine ecosystem due to changes in water composition, leading to the sea appearing cloudy and odorous, and being filled with waste. Keywords: Dangers of Marine Pollution, Consumer Health, Economy, Aesthetics
Co-Authors Albert Royke Reo Alexander H Watung Alfret Luasunaung Angela, Gabriella Caristy Aounorofiq M Poke Benedictus Christian Pontoh Charles Dotulong Masinambou Christmas Togas Daisy Monica Makapedua Damongilala, Lena J. Deiske Adeliene Sumilat, Deiske Adeliene Deliaspriake Buntu Kaiang, Deliaspriake Buntu Djuhria Wonggo Djuhria Wonggo Dumondor, Brian Engel Victor Pandey Engel Victor Pandey, Engel Victor Erjanan, Sopina Erni Wally Feny Mentang Feny Mentang Feny Mentang Feny Mentang Gerung, Marselino S Grace Sanger Grace Sanger, Grace Grevo S Gerung Hanny W. Mewengkang Haryadi Wijaya Henny A Dien Henny Adeleida Dien Hens Onibala Hens Onibala Hens Onibala I K Suwetja I Ketut Suwetja I Ketut Suwetja Ibrahim, Yayu Mukhmin Jenki Pongoh Johanna Harikedua Kaseger, Bertie Elias Lita A. D. Montolalu Lita ADY Montolalu Lohoo, Helen Jenny Luringunusa, Ekklesia Makapedua, Daisy M Manggaprouw, Agustina E Manurung, Melani Maria Sherina Sharon Mandang Markus T. Lasut Maya Harun Mentang, Fenny Mewengkang, Hanny Welly Netty Salindeho Nurmeilita Taher Nurmeilita Taher Panggabean, Jessica E Pontoh, Finka Widyastri Putra, Debriga Rapi Alam Reo, Albert Royke Robert A. Bara S. Berhimpon Salawati, Abraham Imanuel Sangkia, Frederik Dony Saul A Serpara Selvanda M Bunga Sembiring, Rinawati Sembiring, Tuhu Edi Suranta Siegfried Berhimpon Silvana Dinaintang Harikedua Soamole, Hasri H Soda, Jenefer Sulthana Samad Verly Dotulong Verly Dotulong, Verly