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Production Efficiency of Enbal (Cassava) Using Hydraulic Press Equipment in the Enbal Processing Group in Ibra Village, Southeast Maluku Regency Ismael Marasabessy; Fien Sudirjo; Syahibul K. Hamid; Yuni Irmawaty
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.378-383

The business group which is become the target of this activity is a group of processing and selling enbal (cassava) in Ibra village, Southeast Maluku regency. This group has been producing for more than 10 years but there are still many shortage, especially in the way of press along with the sanitize and hygiene of the production process. The purpose of this activity is to increase the efficiency in production process by applying screw press equipment and improving sanitation and hygiene in its production. The method of implementing activities uses discussion and training techniques. The activity is carried out in three stages, firstly survey on condition and discussion with partners relates to the conditions of producing pressing enbal, secondly the manufacture of pressing tools, third is the application of pressing tools in production activities of partners. The results of the activity showed that the screw press was able to produce enough water of enbal / grated cassava so that it is drier than the traditional method. Press time becomes faster which only 12-15 minutes, whereas in the traditional way it takes 14-24 hours. The content of enbal’s water decreases very low, reaching 5-7%, the sanitation becomes better because the juice is no longer stagnant on the ground but is collected in a bucket, and the use of pressing tools is very practical. Likewise the HCN level is very low, less than 3mg / kg so the product is very safe for consumption. This screw press is very helpful in the efficiency of the production process of plate enbal (cassava plates) which is cleaner and healthier.

Karakteristik Tepung Tulang Ikan Pelagis dan Demersal sebagai Sumber Kalsium Ismael Marasabessy; Fien Sudirjo; Selfia Nara
Jurnal Ilmiah Inovasi Vol 18 No 3 (2018): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jii.v18i3.1241

Tulang ikan sebagai limbah industri, restoran dan rumah tangga umumnya kurang dimanfaatkan, padahal kandungan kalsium dan mineralnya cukup baik. Penelitian pemanfaatan limbah tulang ikan pelagis dan demersal telah dilakukan dan bertujuan untuk menghasilkan tepung tulang ikan berkalsium tinggi dan untuk mengetahui karakteristik kualitas tepung tulang ikan yang dihasilkan dengan frekuensi perebusan sebagai perlakuan. Ikan pelagis yang digunakan adalah ikan tuna (Euthynus affinis), sedangkan ikan demersal diwakili oleh ikan kakap (Lutjanus sp.). Metode deproteinase yang digunakan dalam ekstraksi kalsium ikan. Parameter yang diukur meliputi kalsium, fosfor, air, abu, protein, lemak, putih, dan rendemen, serta uji organoleptik. Hasil penelitian menunjukkan bahwa tepung tulang ikan kakap lebih baik daripada tepung tulang ikan tuna karena mengandung kalsium dan fosfor yang lebih tinggi yaitu 29,42% dan 13,36%, dengan kadar air 8,40%, protein 0,96% bb, dan lemak 4,45% bb. Untuk parameter fisik yaitu rendemen, tepung tulang ikan kakap masih lebih tinggi yaitu masing-masing 28%. Sehingga nilai organoleptik tepung tulang ikan kakap sebesar 7,85 masih lebih tinggi dibandingkan tepung tulang ikan sebesar 6,71.

Utilization of Screw Press to Increase the Production Efficiency of Enbal (cassava) in Ibra Village, Southeast Maluku, Indonesia Ismael Marasabessy; Fien Sudirjo; Syahibul K. Hamid; Yuni Irmawaty
Indonesian Journal of Cultural and Community Development Vol 8 (2021): March
Publisher : Universitas Muhammadiyah Sidoarjo

The purpose of this activity is to increase the efficiency in production process by applying screw press equipment and improving sanitation and hygiene in its production. The method of implementing activities uses discussion and training techniques. The activity is carried out in three stages, firstly survey on condition and discussion with partners relates to the conditions of producing pressing enbal, secondly the manufacture of pressing tools, third is the application of pressing tools in production activities of partners. The results of the activity showed that the screw press was able to produce enough water of enbal / grated cassava so that it is drier than the traditional method. Press time becomes faster which only 12-15 minutes, whereas in the traditional way it takes 14-24 hours. The content of enbal’s water decreases very low, reaching 5-7%, the sanitation becomes better because the juice is no longer stagnant on the ground but is collected in a bucket, and the use of pressing tools is very practical. Likewise the HCN level is very low, less than 3mg / kg so the product is very safe for consumption. This screw press is very helpful in the efficiency of the production process of plate enbal (cassava plates) which is cleaner and healthier.

Tingkat Penerimaan Konsumen Terhadap Abon Daging Dan Tulang Ikan Layang (Decapterus ruselli) Fien Sudirjo; Ismael Marasabessy; Anggeline Amahorseja; Kristhina Rahael; Dani Royani
ACROPORA: Jurnal Ilmu Kelautan dan Perikanan Papua Vol 6 No 1 (2023): ACROPORA: Jurnal Ilmu Kelautan dan Perikanan Papua
Publisher : Cenderawasih University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/acr.v6i1.3027

Decapterus is one of the demersal fish that is cheap and quite abundant. Making shredded fish using glider meat has been widely done but there is no information about making shredded fish using Decapterus bones. This study aims to utilize shredded meat and bones in making shredded, to determine the yield of shredded meat and shredded swallow bones and determine the level of consumer acceptance of shredded swallowfish meat and shredded Decapterus bones produced. The ingredients used are fresh Decapterus from the Langgur traditional fish market. Additional ingredients in the form of spices are onion, garlic, ginger, galangal, lemongrass, turmeric, coriander, cumin, pepper, flavoring, white sugar, salt, tamarind, bay leaf, orange leaf and coconut milk. The research will be conducted in January 2023 at the Fish Processing Laboratory and Organoleptic Testing Laboratory, Tual State Fisheries Polytechnic. The results show that Decapterus can be used as an ingredient in making shredded, both from meat and bones. The shredded yield of Decapterus meat is 48.05% while the yield of shredded Decapterus bone is 69.26%. The level of consumer acceptance of shredded Decapterus meat and shredded Decapterus bone is for the parameters of smell, taste and texture are not significantly different, while for the parameters of color and appearance are significantly different.

TOTAL DAN JENIS BAKTERI PADA RUMPUT LAUT Kappaphycus alvarezii DI MUSIM PENGHUJAN Yuni Irmawati; Fien Sudirjo
Journal of Scientech Research and Development Vol 5 No 2 (2023): JSRD, December 2023
Publisher : Ikatan Dosen Menulis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56670/jsrd.v5i2.188

Desa Sathean merupakan salah satu desa di Kecamatan Kei Kecil, Kabupaten Maluku Tenggara, dimana sebagian besar masyarakatnya bermata pencaharian sebagai petani rumput laut. Akan tetapi ketika bulan Juni-Agustus aktivitas budidaya rumput laut berkurang, dan hanya terpusat untuk penyediaan bibit saja. Hal ini dikarenakan peralihan musim pancaroba, dengan curah hujan yang tinggi, sehingga membuat thalus rumput laut lebih rentan terhadap penyakit ice-ice. Penelitian ini bertujuan untuk menghitung total dan mengidentifikasi jenis bakteri pada rumput laut K. alvavrezii di musim penghujan. Perhitungan bakteri dengan menggunakan ALT bakteri SNI 7909:2013 dan identifikasi bakteri menggunakan APHA Standard Methods. Hasil total bakteri tertinggi pada sampel air 1.17 x 10-2 cfu/mL, diikuti rumput laut sehat 0.92 x 10-2 cfu/mL dan rumput laut sakit dengan nilai 0.5 x 10-2 cfu/mL bakteri. Jenis bakteri yang didapatkan dari golongan Vibrio yaitu, Vibrio fluvialis, V. alginolyticus, dan V. parahaemolitycus.

Production Efficiency of Enbal (Cassava) Using Hydraulic Press Equipment in the Enbal Processing Group in Ibra Village, Southeast Maluku Regency Marasabessy, Ismael; Sudirjo, Fien; K.Hamid, Syahibul; Irmawaty, Yuni
Agrikan Jurnal Agribisnis Perikanan Vol. 13 No. 2 (2020): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

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

The purpose of this activity is to increase the efficiency in production process by applying screw press equipment and improving sanitation and hygiene in its production. The method of implementing activities uses discussion and training techniques. The activity is carried out in three stages, firstly survey on condition and discussion with partners relates to the conditions of producing pressing enbal, secondly the manufacture of pressing tools, third is the application of pressing tools in production activities of partners. The results of the activity showed that the screw press was able to produce enough water of enbal / grated cassava so that it is drier than the traditional method. Press time becomes faster which only 12-15 minutes, whereas in the traditional way it takes 14-24 hours. The content of enbalâ€™s water decreases very low, reaching 5-7%, the sanitation becomes better because the juice is no longer stagnant on the ground but is collected in a bucket, and the use of pressing tools is very practical. Likewise the HCN level is very low, less than 3mg / kg so the product is very safe for consumption. This screw press is very helpful in the efficiency of the production process of plate enbal (cassava plates) which is cleaner and healthier.

Vibrio sp. Bacteria in the Gills and Kidneys of White Snapper Fish (Lates calcalifer) Irmawati, Yuni; Sudirjo, Fien; Salamun, Sri Mila; Aktaulora, Della
Agrikan Jurnal Agribisnis Perikanan Vol. 17 No. 1 (2024): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/agrikan.v17i1.2153

White snapper fish Lates calcalifer is one of the leading fishery commodities that has great potential to be developed due to increasing demand. The problems often faced in white snapper fish cultivation are diseases caused by bacterial infections, including Vibrio sp. This research aims to determine the type of bacteria Vibrio sp. Which infects the gills and kidneys of white snapper fish. Bacterial isolation was carried out on fish that were indicated to be experiencing symptoms of vibriosis, and identification using the Microbact Identification System. The results identification of Vibrio sp bacteria in the gills of white snapper fish are Vibrio parahaemolitycus and Vibrio fluvialis, while in the kidneys are the bacteria Vibrio parahaemolyticus and Vibrio vulnificus.

Tingkat Kesukaan Konsumen Terhadap Jelly Drink Rumput Laut (Euchema cottonii) Rahael, Kristhina P.; Sudirjo, Fien; Royani, D.S.; Marasabessy, I; Amahorseja, Anggeline
ACROPORA: Jurnal Ilmu Kelautan dan Perikanan Papua Vol 6 No 2 (2023): ACROPORA: Jurnal Ilmu Kelautan dan Perikanan Papua Volume 6 No. 2 Edisi Desember
Publisher : Cenderawasih University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/acr.v6i2.3474

The use of seaweed in various industries is currently increasingly widespread. This makes the need for seaweed as a raw material increasingly increasing, apart from that the international market is also aggressively receiving seaweed from Indonesia. Southeast Maluku and the city of Tual have sufficient grass potential available. Nutmeg is a local fruit that is often found in the Maluku area. Kur District is one of the sub-districts of Tual City, which has quite abundant nutmeg plantations. So far, people only use mace and seeds, while the flesh is thrown away, even though the flesh is the largest component of nutmeg, namely 1:4. Jelly drink is a gel-shaped drink that is easy to suck, chewy and can be consumed as a hunger quencher. Gels can be formed through the mechanism of junction zone formation by hydrocolloids (such as carrageenan) together with sugar and acid. This drink has a viscosity level between fruit juice and jelly (Zega, 2010). Jelly drinks can be useful for improving digestion because this product contains fiber so it can also be categorized as a functional drink. Jelly drinks can be given additional ingredients containing vitamins to increase their nutritional value (Sudirjo and Ohoiwutun, 2015). The addition of nutmeg juice to jelly drinks has never been done. This research aims to determine the level of consumer acceptance of seaweed (E. cottonii) jelly drink with added nutmeg juice (Myristica fragrans Houtt). The research was conducted in December 2022 - January 2023, at the Fisheries Product Processing Laboratory, Tual State Fisheries Polytechnic. The ingredients used are dried E. cottonii seaweed and fresh nutmeg, as well as additional granulated sugar. The results showed that the addition of nutmeg juice with a concentration of 20% was preferred by the panelists, both in terms of appearance, color, texture, smell and taste parameters.

Production Efficiency of Enbal (Cassava) Using Hydraulic Press Equipment in the Enbal Processing Group in Ibra Village, Southeast Maluku Regency Marasabessy, Ismael; Sudirjo, Fien; Hamid, Syahibul K.; Irmawaty, Yuni
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.378-383

The business group which is become the target of this activity is a group of processing and selling enbal (cassava) in Ibra village, Southeast Maluku regency. This group has been producing for more than 10 years but there are still many shortage, especially in the way of press along with the sanitize and hygiene of the production process. The purpose of this activity is to increase the efficiency in production process by applying screw press equipment and improving sanitation and hygiene in its production. The method of implementing activities uses discussion and training techniques. The activity is carried out in three stages, firstly survey on condition and discussion with partners relates to the conditions of producing pressing enbal, secondly the manufacture of pressing tools, third is the application of pressing tools in production activities of partners. The results of the activity showed that the screw press was able to produce enough water of enbal / grated cassava so that it is drier than the traditional method. Press time becomes faster which only 12-15 minutes, whereas in the traditional way it takes 14-24 hours. The content of enbal’s water decreases very low, reaching 5-7%, the sanitation becomes better because the juice is no longer stagnant on the ground but is collected in a bucket, and the use of pressing tools is very practical. Likewise the HCN level is very low, less than 3mg / kg so the product is very safe for consumption. This screw press is very helpful in the efficiency of the production process of plate enbal (cassava plates) which is cleaner and healthier.

Keanekaragaman dan Pemanfaatan Makroalga di Perairan Pulau Rumadan Dullah Utara Kota Tual Silaban, Rosita; Josephs Souisa, Fabian Novy; Dobo, Johny; Watubun, Sarifa; Sudirjo, Fien; Thedora Silubun, Dortje
Rekayasa Vol 17, No 3: Desember, 2024
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/rekayasa.v17i3.27255

Macroalgae serve as the foundation of the aquatic food chain, significantly contributing to primary productivity in coastal waters, acting as indicators of aquatic ecosystem health, and can be utilized as food, traditional medicine, and industrial raw materials. This research aims to analyze density, biomass, ecological index, and vitamin C content. Macroalgae samples were collected using the square line transect method. The macroalgae found on Rumadan Island consist of 35 species classified into 3 divisions, 3 classes, 10 orders, 18 families, and 20 genera. The group of green algae (Chlorophyta) consists of 12 species, the group of brown algae (Ochrophyta) consists of 7 species, and the group of red algae (Rhodophyta) consists of 16 species. The environmental parameters on Rumadan Island can be tolerated for the survival of macroalgae. The highest density of the species Ulva lactuca is 9.3 ind/m2, while the lowest density is of the species Halimeda micronesica at 0.9 ind/m2. The highest biomass is found in the species Galaxaura fastigiata (73.3 gr/m2) and Ulva lactuca (68 gr/m2), while the lowest is in Chaetomorpa crassa (1.8 gr/m2). A diversity index of 2.87 is categorized as moderate, a uniformity index of 0.807 is categorized as high, and dominance of 0.097 is categorized as low/stable. The vitamin C content in several species of macroalgae on Rumadan Island is quite high, ranging from 1,232 to 5,280 mg/g.

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