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All Journal JURNAL IPTEKS PEMANFAATAN SUMBERDAYA PERIKANAN AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Proceeding Simposium Nasional Kelautan dan Perikanan
Fahrul Fahrul
Program Studi Teknologi Hasil Perikanan, Fakultas Ilmu Kelautan Dan Perikanan, Universitas Hasanuddin, Jl. Perintis Kemerdekaan Km. 10 Tamalanrea, Kota Makassar
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Earth & Planetary Sciences

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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.
Co-Authors Abduh Ibnu Hajar Alfa F.P Nelwan Baharuddin Dg. Nompo Metusalach Metusalach Muhammad Kurnia Mutia Kamaruddin Nursinah Amir, Nursinah Syahrul Syahrul Yuyun Prastika