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TINGKAT KESUKAAN KONSUMEN DAN KUALITAS ORGANOLEPTIK PRODUK OLAHAN IKAN Nursinah Amir; Metusalach Metusalach; Fahrul Fahrul
Jurnal IPTEKS Pemanfaatan Sumberdaya Perikanan Vol. 5 No. 9 (2018)
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1343.607 KB) | DOI: 10.20956/jipsp.v5i9.4311

Abstract

Produk olahan ikan merupakan bentuk diversifikasi produk yang menggunakan ikan sebagai bahan dasar.  Penelitian ini bertujuan untuk mengetahui tingkat kesukaan konsumen dan kualitas organoleptik produk olahan ikan. Sampel produk olahan ikan meliputi bakso, abon, nugget dan otak-otak. Sampel diambil dari kelompok pengolah hasil perikanan Buyang Sejahtera dan Barokah di Kelurahan Kampung Buyang Kecamatan Mariso Kota Makassar.  Tingkat kesukaan dan kualitas organoleptik ditentukan dengan menggunakan kusioner dan panelis.  Hasil menunjukkan bahwa rata-rata panelis mengatakan sangat suka terhadap produk abon dan nugget kelompok pengolah Buyang sejahtera, sangat suka terhadap produk otak-otak Kelompok Barokah, suka terhadap produk otak-otak kelompok Buyang Sejahtera serta suka terhadap produk nugget dan bakso Kelompok Barokah.
The Quality of Mackerel Tuna (Auxis thazard) Microbiologically Using Different Ice Fahrul Fahrul; Syahrul Syahrul; Mutia Kamaruddin
Agrikan: Jurnal Agribisnis Perikanan Vol 15, No 1 (2022): SI: The Turning Point
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.15.1.15-27

Abstract

This research aims to determine the microbiological contents of ice used and its effect on mackerel tuna (Auxis thazard) and to determine the amount of microbiological contents of mackerel tuna (Auxis thazard) kept with different sources of ice. This research was conducted in February - April 2020 by adopting experimental design. The microbiological parameters included Total Plate Count (TPC), Coliform, Escherichia coli, and Salmonella, all of which were carried out in laboratory. The data obtained were presented in form of tables and analyzed descriptively. The results showed that the three ices used for storage did not contain Escherichia coli and Salmonella, but did contain TPC and Coliform. The highest TPC and Coliform contents of the three sources of ice was found in ice A with TPC value at incubation temperatures of 22ºC: 62 colonies / 100mL and 37ºC: 107 colonies / 100mL. The Coliform value on ice A was also the highest, which was too much to count. In addition, the results showed that mackerel tuna kept using three different sources of ice did not contain Coliform, Escherichia coli, and Salmonella. However, fish that had not been kept in ice (0 hours) and fish that had been kept in ice all contained TPC, with the highest TPC content of 1.5 x 103 colonies / 100g found in fish kept in ice B. The results showed that mackerel tuna kept in those three different ices were still safe for consumption after storage of 6 hours.
Mutu dan Keamanan Pangan Produk Ikan Asap di Kabupaten Bulukumba Provinsi Sulawesi Selatan Nursinah Amir; Metusalach Metusalach; Fahrul Fahrul
Agrikan: Jurnal Agribisnis Perikanan Vol 11, No 2 (2018)
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (530.471 KB) | DOI: 10.29239/j.agrikan.11.2.15-21

Abstract

Penentuan Hasil Tangkapan Rawai Dasar Berdasarkan Perbedaan Jenis Umpan (Pari, Buntal dan Hiu ) di Perairan Bulukumba, Sulawesi Selatan Yuyun Prastika; Fahrul; Alfa F.P Nelwan; Muhammad Kurnia; Baharuddin Dg. Nompo; Abduh Ibnu Hajar
Prosiding Simposium Nasional Kelautan dan Perikanan Vol. 8 (2021): PROSIDING SIMPOSIUM NASIONAL VIII KELAUTAN DAN PERIKANAN UNHAS
Publisher : Fakultas Ilmu Kelautan dan Perikanan (FIKP), Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Efesiensi suatu alat tangkap diperlukan untuk mengoptimalkan usaha penangkapan. Umpan merupakan salah satu faktor yang sangat berpengaruh dalam keberhasilan alat tangkap rawai dasar, karena itu penentuan jenis umpan yang lebih disenangi oleh target tangkapan sangat di butuhkan. penelitian ini menggunakan metode eksperiental fishing dengan 45 total pengulangan pengoperasian rawai dasar pada Oktober – Desember 2020 di perairan Bulukumba. Hook rate tertinggi diperoleh pada umpan ikan pari totol biru (Dasyatis kuhli) yaitu 10,81% dengan komposisi hasil tangkapan sebanyak 38,46 % dimana ikan jenis kakap merah (Lutjanus malabaricus) merupakan jenis ikan yang paling dominan tertangkap. Sedangkan hook rate terendah diperoleh pada umpan ikan buntal (Arothron hispidus), yaitu 7,14% dengan komposisi hasil tangkapan sebanyak 28,84%, ikan kakap batu (Lutjanus bohar), dan hiu sirip putih (Triaenodon obesus), merupakan jenis yang paling dominan tertangkap pada umpan ini. Sedangkan Pada umpan ikan hiu (Carcharhinus limbatus) memperoleh nilai hook rate sebesar 8,25% dengan komposisi hasil tangkapan sebanyak 32,7%, jenis ikan hiu sirip hitam (Carcharhinus limbatus) merupakan jenis yang paling banyak tertangkap. Terlihat secara kualitatif terdapat perbedaan penggunaan umpan yang berbeda akan tetapi secara statistik uji kruskal wallis tidak menjukkan perbedaan siginifikan (0,459>0,05). Berdasarkan uji analisis satitistik mengindikasikan bahwa hasil tangkapan tidak memilih jenis umpan sebagai makanannya, penelitian lanjutan dibutuhkan dengan pengulangan yang lebih banyak untuk mengkonfirmasi ketertarikan ikan pada umpan yang berbeda
The Quality of Mackerel Tuna (Auxis thazard) Microbiologically Using Different Ice Fahrul Fahrul; Syahrul Syahrul; Mutia Kamaruddin
Agrikan: Jurnal Agribisnis Perikanan Vol 15, No 1 (2022): SI: The Turning Point
Publisher : Sangia Research Media and Publishing LLC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.15.1.15-27

Abstract

This research aims to determine the microbiological contents of ice used and its effect on mackerel tuna (Auxis thazard) and to determine the amount of microbiological contents of mackerel tuna (Auxis thazard) kept with different sources of ice. This research was conducted in February - April 2020 by adopting experimental design. The microbiological parameters included Total Plate Count (TPC), Coliform, Escherichia coli, and Salmonella, all of which were carried out in laboratory. The data obtained were presented in form of tables and analyzed descriptively. The results showed that the three ices used for storage did not contain Escherichia coli and Salmonella, but did contain TPC and Coliform. The highest TPC and Coliform contents of the three sources of ice was found in ice A with TPC value at incubation temperatures of 22ºC: 62 colonies / 100mL and 37ºC: 107 colonies / 100mL. The Coliform value on ice A was also the highest, which was too much to count. In addition, the results showed that mackerel tuna kept using three different sources of ice did not contain Coliform, Escherichia coli, and Salmonella. However, fish that had not been kept in ice (0 hours) and fish that had been kept in ice all contained TPC, with the highest TPC content of 1.5 x 103 colonies / 100g found in fish kept in ice B. The results showed that mackerel tuna kept in those three different ices were still safe for consumption after storage of 6 hours.
Pelatihan Penerapan Alat Inovasi Alat Pengeringan Berbasis Solar Dryer Dan Pengemasan Produk Ikan Terbang Di Kelurahan Mosso, Provinsi Sulawesi Barat Muhammad Nur; Muhammad Nur Ihsan; Wulan Ayuandiani; Fahrul Fahrul; Rasti Sapri; Tikawati Tikawati
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 8, No 3 (2024): September
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v8i3.26199

Abstract

AbstrakKelurahan Mosso adalah wilayah pesisir penghasil ikan terbang di Sulawesi Barat. Kelurahan Mosso termasuk wilayah strategis karena terletak di jalan poros menuju ibukota Sulawesi Barat. Hal ini menjadikan pemerintah mendirikan sentral pengolahan ikan terbang pada lokasi tersebut. Salah satu usaha utama di Sentra tersebut adalah pengeringan ikan terbang. Permasalahan utama masyarakat di kelurahan mosso, masih belum mempunyai teknologi alat inovasi pengeringan ikan terbang pada sentra tersebut adalah pendapatan dan kesejahteraan masyarakat masih rendah. Hal ini terjadi karena masyarakat hanya melakukan olahan ikan terbang seperti ikan kering dan masih menggunakan teknologi yang masih sangat sederhana dan tidak menerapkan cara pengeringan ikan yang baik dan benar. Tujuan dari kegiatan ini adalah memberikan pelatihan pengeringan ikan yang baik dan benar serta memperkenalkan penerapan alat pengering ikan dengan menggunakan inovasi teknologi sederhana untuk meningkatkan produksi yang lebih maksimal. Kegiatan pengabdian kepada masyarakat dilaksanakan selama dua kali yaitu kegiatan pelatihan prosedur pengolahan produk pengeringan ikan yang baik dan benar sesuai SOP dan SSOP dan pelatihan dan penerapan alat pengeringan ikan terbang yang dilaksanakan pada Hari Sabtu, tanggal 27 Agustus 2023 bertempat di Aula Kantor Camat Sendana, Kelurahan Mosso, Kabupaten Majene, Provinsi Sulawesi Barat. Kemudian selanjutnya pelatihan pengemasan dilaksanakan pada hari Minggu, 11 Agustus 2024 di Rumah Produksi Kelompok Purnama. Evaluasi tingkat pengetahuan dan keterampilan mitra dilakukan pada awal dan akhir kegiatan. Metode yang digunakan untuk mengetahui pengetahuan mitra adalah metode kuesioner dan tingkat keterampilan mitra dilakukan dengan metode pengamatan langsung pada masing-masing individu yang tergabung dalam kelompok mitra. Hasil dari kegiatan ini adalah terdapat 85% peningkatan keterampilan dan pengetahuan kepada kelompok mitra usaha dalam penerapan inovasi pengeringan ikan terbang dengan Solar Dryer. selain itu, terdapat peningkatan 90% pengetahuan terkait dengan pengemasan produk ikan kering yang lebih baik serta memiliki daya simpan yang lebih lama. Keywords: ikan terbang; masyarakat; penerapan teknologi; pengeringan; Sulawesi Barat AbstractMosso Village is a coastal area that produces flying fish in West Sulawesi. This prompted the government to set up a flying fish processing centre on the site. One of the main initiatives in Sentra is the drying of flying fish. The main problem of the people in the Mosso Village, still not have the technology of innovative drying flying fishing in the center is the income and well-being of the community is still low. It's because people just treat flying fish like dry fish and still use technology that's still very simple and doesn't apply a good and correct way of drying fish. The aim of this activity is to provide good and correct fish drying training as well as introduce the application of fish dryers using simple technology innovations to maximize production. The activities of dedication to the community were carried out twice, namely training procedures for processing good and correct fish drying products in accordance with SOP and SSOP and training and application of flying fishing drying equipment on Saturday, August 27, 2023 in the Camat Sendana Office Hall, Mosso Village, district of Majene, West Sulawesi Province. Then the next packaging training will be held on Sunday, August 11, 2024 at the Purnama Group Production House. The degree of knowledge and abilities of partners is assessed at the end of the activity. The questionnaire approach is used to determine partners' knowledge, and the degree of abilities of partners is determined through direct observation of each participant in the partnership group. The result of this activity is that there is an 85% increase in skills and knowledge to the business partner group in implementing the innovation of drying flying fish with Solar Dryer. In addition, there is a 90% increase in knowledge related to better packaging of dried fish products and has a longer shelf life. Keywords: flying fish; mosso village; society; solar dryer; West Sulawesi