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Hens Onibala
Fakultas Perikanan Dan Ilmu Kelautan, Universitas Sam Ratulangi. Jl. Kampus Unsrat Bahu, Manado 95115, Sulawesi Utara
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Earth & Planetary Sciences Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media

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Journal : AQUATIC SCIENCE

 1 
The effect of rinsing and storage period in low temperature on the quality of scad fish sausage (Decapterus sp.) fortified with Moringa leaves (Moringa olifera) Sahnita, Dewi; Suwetja, I Ketut; Onibala, Hens
AQUATIC SCIENCE & MANAGEMENT Edisi Khusus 1 (2013): Mei
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jasm.0.0.2013.2283

Abstract

A research on sausage scad fish (Decapterus sp) using 4 treatments with 3 replications with complete randomized design. Washing is done 0 to 3 times and storage for 0 to 9 days. The results of the study addressed the interaction of storage time washing meat and kite fish sausage (Decapterus sp) are fortified with Moringa leaves an effect on levels of protein, fat and water content. Organoleptic quality sausages from the value in 9 days can still be accepted by the panelists. During storage protein value reduction from 0 days (16.38%) decreased (14.40%) on day 9. The water content increased from 0 days up to 61.22% 66.96% on day 9. Fat in fish sausage 0.64% down 0.19% on day 9. Good quality sausage was taken 9 days because of the old fish sausage stored beyond 9 days is not liked by the panelists, because the texture and taste was not good© Penelitian pembuatan sosis ikan layang (Decapterus sp) menggunakan 4 perlakuan dengan 3 kali ulangan dengan metode rancangan acak lengkap (RAL). Pencucian dilakukan 0 sampai 3 kali dan penyimpanan selama 0 sampai 9 hari. Hasil penelitian menunjukan bahwa interaksi pencucian daging dan lama penyimpanan sosis ikan layang (Decapterus sp) yang difortifikasi dengan daun kelor berpengaruh terhadap kadar protein, lemak dan kadar air. Mutu sosis dari nilai organoleptik dalam 9 hari masih bisa diterima oleh panelis. Selama penyimpanan nilai protein terjadi penurunan dari 0 hari (16,38%) menurun (14,40%) pada hari ke-9. Kadar air mengalami kenaikan dari 0 hari 61,22 % naik menjadi 66,96% pada hari ke-9. Lemak pada sosis ikan 0,64 % turun 0,19% pada hari ke-9. Sosis yang baik mutunya adalah dibawa 9 hari karena sosis ikan yang lama penyimpanannya melebihi dari 9 hari sudah tidak disukai oleh panelis, karena tekstur dan rasa sudah kurang baik©
Isolation and identification of lactic acid bacteria in Bakasang as fermented microbe starter Ingratubun, J Aquarista; Ijong, Frans G; Onibala, Hens
AQUATIC SCIENCE & MANAGEMENT Edisi Khusus 1 (2013): Mei
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jasm.0.0.2013.2278

Abstract

Food fermentation is one of various food processing techniques that has sufficient benefits of nutrition values, and also contains lactic acid bacteria which potentially inhibit pathogenic bacteria, thus prolong shelf life of  products. Bakasang is a traditional fermented food from North Sulawesi since many years ago. Reported research of bakasang previously had described that lactic acid bacteria was the dominant isolates and therefore current research  aimed to isolate and identify the lactic acid bacteria which associated during fermentation day 1 and day 15, respectively. Raw materials used were 5 kg intestine and liver of skipjack brought from local market Bersehati Manado. The intestine and liver of skipjack were washed and smashed and mixed with 10% salt  and 5% rice  from weight of the samples and then filled into bottle to be fermented for 15 days. Every 3 days (1,3,6,9,12,15), the samples were collected and analyzed for total lactic acid bacteria by using Total Plate Count Method on de Mann Rogosa Sharpe Agar after incubation at 37°C for 24 h. The colonies  grown were transferred to Tryptic Soy Broth and followed by streaking them on Tryptic Soy Agar and the free growing colony on agar medium were isolated into slant agar which were used for biochemical test such as Gram’s staining, motility test, catalase test, oksidase test, H2S test, IMVIC test (Indole, Methyl Red, Voges Proskauer, Citrate) and carbohydrate fermentation. The results showed that Lactobacillus sp., Bacillus sp., Eubacterium sp., and Bifidobacterium sp. All these four bacteria were distributed from day 1 to day 15 of the fermentation process© Fermentasi bahan pangan merupakan salah satu dari sekian banyak teknik pengolahan makanan yang mempunyai banyak manfaat dari kualitas gizi, mengandung bakteri asam laktat sehingga menghambat bakteri patogen sehingga daya simpan lebih panjang. Bakasang merupakan makanan fermentasi tradisional masyarakat Sulawesi Utara yang sudah ada sejak lama. Penelitian yang telah dilakukan terhadap bakasang menghasilkan informasi bahwa terdapat bakteri asam laktat pada bakasang sehingga menjadi tujuan untuk mengisolasi dan identifikasi bakteri asam laktat selama proses fermentasi 1-15 hari. Bahan baku bakasang ialah jeroan (usus dan hati) ikan cakalang Katsuwonis pelamis sebanyak 5 kg yang diambil dari pasar Bersehati Manado. Sampel jeroan dibersihkan kemudian dihancurkan, ditambahkan garam 10% dan nasi 5% kemudian difermentasi selama 15 hari dengan mengambil tiap-tiap sampel setiap 1, 3, 6, 9, 12, dan 15 untuk dihitung jumlah bakteri asam laktat dengan menggunakkan metode Total Plate Count pada media de Mann Rogosa Sharpe Agar dan koloni yang tumbuh di tumbuhkan  kembali pada media Tryptic Soy Broth  dan digores kembali pada media Tryptic Soy Agar, koloni yang tumbuh digores pada media slant agar yang selanjutnya diidentifikasi bakteri asam laktat berdasarkan uji biokimia yaitu uji pewarnaan Gram, uji motility, uji katalase, uji oksidase, uji H2S dan uji IMVIC (Indole, MethylRed, Voges Proskauer, Citrate). Hasil menunjukkan bahwa selama proses fermentasi berlangsung terdapat 4 genera bakteri asam laktat sesuai yaitu Lactobacillus sp., Bacillus sp., Eubacterium sp., dan Bifidobacterium sp., ke 4 genera ini tersebar pada fermentasi hari 1 sampai hari ke 15©
Ina sua, a fermented salted fish product from central Moluccas Nara, Selfia; Ijong, Frans; Suwetja, I K; Onibala, Hens
AQUATIC SCIENCE & MANAGEMENT Vol 1, No 2 (2013): Oktober
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jasm.1.2.2013.7279

Abstract

Ina sua is a traditional fermented salted fish product originating from Central Mollucas (Teon, Nila, Serua islands), which is processed by fermentation at room temperature during a certain period. There is little or no research on the characteristics of microbial and chemical aspects of this process. Therefore the current research was performed in a laboratory in order to analyse the microbial and chemical characteristics of this product collected from traditional fishermen. The results showed that the composition of bacteria consisted of Bacillus sp.(59.6%), Propionibacterium sp. (17.3%), Leuconostoc sp. (13.5%), and Lactobacillus sp. (9.6%), while the chemicals included soluble protein, peroxide value, and total value acid  increased during storage for 12 weeks at room temperature, while pH value of the product varied between 5.58 and 5.93. Ina sua adalah produk fermentasi ikan asin tradisional yang berasal dari Maluku Tengah (Pulau Teon, Nila, dan Serua) dimana dalam  proses fermentasi dilakukan dalam suhu ruang selama waktu tertentu. Penelitian mengenai karakteristik mikrobiologis dan biokimiawi produk ini belum banyak dilakukan. Oleh karena itu dilakukan pengujian untuk menganalisis karakteristik mikrobiologi dan biokimia terhadap produk ini yang diperoleh dari nelayan tradisional. Hasil penelitian menunjukkan komposisi bakteri yang diperoleh yaitu Bacillus sp. (59,6%), Propionibacterium sp. (17,3%), Leuconostoc sp. (13,5%), dan Lactobacillus sp. (9,60%), sementara untuk nilai karakteristik kimia protein terlarut, bilangan peroksida dan nilai total asam mengalami peningkatan selama 12 minggu penyimpanan pada suhu ruang, sedangkan nilai pH mengalami perubahan dari 5,58 menjadi 5,93.
The use of fish dryer to improve the quality of dry salted anchovy (Stolephorus heterolobus) during storage Daeng, Ruslan A.; Onibala, Hens; Agustin, Agnes T.
AQUATIC SCIENCE & MANAGEMENT Vol 4, No 2 (2016): Oktober
Publisher : Graduate Program of Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jasm.4.2.2016.14448

Abstract

Title (Bahasa Indonesia): Penggunaan alat pengering ikan untuk meningkatkan mutu ikan teri (Stolephorus heterolobus) asin kering selama penyimpanan Dried salted fish processing, in general, is still traditional, since it is drying directly without using a dryer so that the resulting product can be easily damaged and quickly contaminated by bacterial decay. The use of fish dryers to be one solution in addressing the problems in the processing of fishery products such as dried salted fish. The purpose of this study was to look at the benefits of using fish dryers to the quality of dried salted fish products from various storing methods. Results showed that during 1, 2, and 3 months storage of dryer-based salted fish, total TPC and total fungi were still in the quality standards condition and below the threshold. Panelist’s assessment reflected that organoleptic appearance, odor, flavor, and consistency of the dryer-based salted fish products still met standards established by National Standard of Indonesia. Jenis usaha pengolahan ikan asin kering, pada umumnya, masih bersifat tradisional melalui penjemuran langsung tanpa menggunakan alat pengering sehingga produk, yang dihasilkan, mudah rusak dan cepat terkontaminasi oleh bakteri pembusuk. Tujuan penelitian ini adalah untuk melihat manfaat penggunaan alat pengering ikan (tipe bongkar pasang) terhadap nilai mutu dari produk ikan teri asin kering, yang dihasilkan dengan berbagai metode penyimpanan. Hasil penelitian menunjukkan bahwa total TPC dan total kapang ikan teri asin kering, yang dikeringkan menggunakan alat pengering, masih sesuai dengan standar mutu dan jauh dari ambang batas. Hasil penilaian panelis terhadap nilai organoleptik kenampakan, bau, rasa, dan konsistensi pada produk ikan teri asin kering, yang dikeringkan dengan menggunakan alat pengering, secara keseluruhan, masih sesuai dengan standar mutu organoleptik yang ditetapkan oleh Standar Nasional Indonesia (SNI).
Organoleptic quality and TPC of smoked skipjack tuna (Katsuwonus pelamis, L) in Jayapura, Papua Jeujanan, Samuel; Ijong, Frans G.; Onibala, Hens; Mentang, Feny
AQUATIC SCIENCE & MANAGEMENT Vol 3, No 1 (2015): April
Publisher : Graduate Program of Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jasm.3.1.2015.12435

Abstract

Title (Bahasa Indonesia): Mutu organoleptik dan TPC ikan cakalang [Katsuwonus pelamis, L] asap di Kota Jayapura, Papua. This study was aimed at knowing the smoked skipjack tuna (Katsuwonus pelamis, L) marketed in JayapuraMunicipality. Sampling sites were Youtefa market and Hamadi market. The organoleptic paramters observed were appearance,smell, taste, texture, and Total Plate Count (TPC). The TPC analysis used a quantitative dispersion method. Results showed that different smoking duration and temperature, and the use of poor-quality used wood caused differences in organoleptic value. The highest organoleptic value was smell, (6.8) from Youtefa marketand the lowest was appearance (6) from Hamadi market). The TPC analysis revealed that the highest TPC was the samples from Youtefa market in February and March (4.1 x 105 and 3 x 105) followed by those from Hamadi market in February (4.8 x 105). The lowest TPC was recorded in April (3.7 x 103) in samples from Youtefa market and Hamadi market in March and April (4.7 x 104and 7.8 x 104). High contamination occurred at each processing phase to marketing. Penelitian ini bertujuan untuk melakukan kajian mutu ikan cakalang (Katsuwonus pelamis, L) asap yang dipasarkan di Kota Jayapura. Lokasi pengambilan sampel adalah Pasar Youtefa dan Pasar Hamadi. Mutu organoleptik yang diamati adalah kenampakan, bau, rasa, tekstur, dan mutu Total Plate Count (TPC). Analisis TPC menggunakan metode sebar yang bersifat kuantitatif. Hasil penelitian menunjukkan bahwa perbedaan lama waktu pengasapan, suhu, dan penggunaan kayu bekas yang kurang baik menyebabkan perbedaan nilai organoleptik. Nilai organoleptik tertinggi adalah bau dengan nilai 6,8 (Pasar Youtefa) dan terendah adalah kenampakan dengan nilai 6 (Pasar Hamadi). Hasil analisis TPC menunjukkan bahwa jumlah nilai TPC tertinggi adalah  sampel dari Pasar Youtefa pada bulan Februari dan Maret, (4,1x105 dan 3x105)  diikuti Pasar Hamadi pada bulan Februari (4,8x105). Kemudian perolehan nilai TPC terendah pada bulan April (3,7x103) di  Pasar Youtefa dan Pasar Hamadi bulan Maret dan April (4,7x104 dan 7,8x104). Tingginya kontaminasi terjadi pada setiap tahapan pengolahan sampai pada pemasaran.
Co-Authors Adel Tuyu Adnan Wantasen Agnes T. Agustin, Agnes T. Agnes Triasih Agustin Alfianto, Fauzan Alfret Luasunaung Angela, Gabriella Caristy Ansar, Azhar Ariansyah Anti, Richard Suhartono Bentalen, Septian Gedoan Billy Th Wagey Biondi Tampanguma Calvyn F. A. Sondak, Calvyn F. A. Daisy Monica Makapedua Damopolii, Niki Sirwanto Deiske A. Sumilat Deiske Adeliene Sumilat, Deiske Adeliene Dewi Sahnita Elieser Imbir Engel Victor Pandey, Engel Victor Feny Mentang Frans G Ijong Frans G. Ijong, Frans G. Frans Ijong Ginting, Elvy Like Gordianus P Lombongadil Grace Sanger, Grace Grevo S. Gerung Gusu, Jahara Henny A Dien Henny Adeleida Dien I K Suwetja I Ketut Suwetja Imbir, Yakobus Kostan Inneke F. M Rumengan Irandha Citra Marasi Siahaan J Aquarista Ingratubun Jenki Pongoh Joshian N.W. Schaduw Joyce CV Palenewen Kaparang , Frangky Erens Kaseger, Bertie Kaseger, Bertie Elias Lohoo, Helen Jenny Makapedua, Daisy Makapedua, Daisy M Massie, Tita Mentang, Fenny Mewengkang, Hanny Mongi, Eunike L. Mopay, Maratade Nity, Elroi Nurmeilita Taher Pamikiran, Revols Dolfi Ch Pandey, Engel Paputungan, Mohammad Reza Putra, Debriga Reo, Albert Royke Roike Iwan Montolalu Ruslan Daeng Matteru, Ruslan Daeng Saliada, Farnis Salindeho, Netty Samuel Jeujanan, Samuel Sandria Stephanie Pundoko Selfia M. Nara Sembiring, Tuhu Edi Suranta Siegfried Berhimpon Silvana Dinaintang Harikedua Simbolon, Sonia Epriana Singkuku, Febri Triani Stenly Wulllur Stenly Wullur Suria Darwisito, Suria Tangkaa, Raymundus Tappy, Miranto Stevanus Veibe Warouw Verly Dotulong, Verly Wowiling, Fernando Youce M Bintang