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Laode Muhamad Hazairin Nadia
Universitas Halu Oleo
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Immunology & microbiology

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DEMPLOT TEKNOLOGI BIOREEFTEK RAMAH LINGKUNGAN BERBASIS KELOMPOK KERJA MASYARAKAT (POKJAMAS) DI KABUPATEN KONAWE SELATAN La Ode Abdul Rajab Nadia; Salwiyah Salwiyah; Abdullah Abdullah; Amadhan Takwir; Laode Muhamad Hazairin Nadia
Jurnal Marine Kreatif Vol 5, No 1 (2021): Marine Kreatif
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jmk.v5i1.3871

Abstract

Damage to coral reefs has resulted in decreased habitat and fish populations in the waters of Staring Bay, therefore an environmentally friendly coral rehabilitation program is needed by community engagement. The objective of this work is to rehabilitate coral reefs through the environmentally friendly bioreeftek technology application based on the Community Working Group (POKJAMAS) in the waters of Staring Bay South Konawe. The method of implementing the program is training to strengthen the capacity of Community Working Groups, manufacture of bioreeftek technology and application of bioreeftek technology in waters. The result of this activity was the formation of 2 group POKJAMAS at the location of community service, The total number of POKJAMAS members who are actively involved is 50 people (33 male and 17 female) POKJAMAS members actively participate in training activities and technology demonstration plot (Demplot). POKJAMAS has succeeded in making 800 units of environmentally friendly bioreeftek. Bioreeftek technology has been deployed in Staring Bay waters at 2 locations are Puasana village and Wawatu village. The technology demonstration plot has contributed to strengthening the capacity of POKJAMAS and enhances community responsibility within improving the condition of coral reefs in the waters of Staring Bay in south konawe.
PKM PENERAPAN RUMPON RAMAH LINGKUNGAN BERBASIS MASYARAKAT DI MASA PANDEMI COVID-19 DI KABUPATEN KONAWE SELATAN PROVINSI SULAWESI TENGGARA La Ode Abdul Rajab Nadia; Salwiyah Salwiyah; Abdullah Abdullah; Amadhan Takwir; Laode Muhamad Hazairin Nadia
Jurnal Marine Kreatif Vol 4, No 2 (2020): Marine Kreatif
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jmk.v4i2.3011

Abstract

The major problem in fishing production activities faced by fishermen in Wawatu Village is the limited fishing ground area caused by unfriendly-environmentally fishing activities, unorganized spawning and nursery areas so that the availability of fish stocks in their habitats is insufficient for fishermen and traditional fishery businesses. The main focus of this community dedication activity was to further optimize FADs functions as a fishing tool, attracting squid and crabs to gather inside the FADs area. This activity can be one of the solutions to increase fish production during the COVID-19 pandemic in Wawatu Village, North Moramo District, South Konawe Regency. There were two approaches in this activity, namely 1) approach of participatory training to partners, 2) technology applications at the demonstration plot (demplot) location. The result showed that the community was quite enthusiastic in participating in all activities including training and discussion activities as well as the application of environmentally friendly FADs technology, including active participation in material preparation, making of FADs and installing FADs in the water.
PELATIHAN PEMBUATAN BAKSO IKAN DAN NUGGET IKAN PADA KELOMPOK NELAYAN TAHI PEOTOROA DESA PUASANA KECAMATAN MORAMO UTARA KABUPATEN KONAWE SELATAN PROVINSI SULAWESI TENGGARA Laode Muhamad Hazairin Nadia; La Ode Huli; La Ode Abdul Rajab Nadia; Nurmaladewi Nurmaladewi
Jurnal Marine Kreatif Vol 5, No 1 (2021): Marine Kreatif
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jmk.v5i1.3873

Abstract

The group of fishermen Tahi Peotoroa is a group that manages fishing and aquaculture fisheries. The fishermen's catch has sold directly only in fresh form by the mothers of fishermen to the people in Puasana village. This is due to a lack of knowledge in processing fishery products, especially from fish. The aim of this community service activity was to improve the knowledge and skills of members group of fishermen Tahi Peotoroa in processing products of fish meatballs and fish nuggets to optimize the utilization of fish catches in the village of Puasana North Moramo District, South Konawe Regency, Southeast-Sulawesi Province. The target of this community service activity was enriching knowledge and skills for the group of fishermen puasana village in processing fish into processed fish meatballs and fish nuggets. The method was delivered by lecturing and training to make fish meatballs and fish nuggets. The result was that all participants were able to make fish meatballs and fish nuggets made from mackerel.
PELATIHAN PEMBUATAN IKAN ASAP PADA KELOMPOK NELAYAN SAMATURU DESA LALONGGASUMEETO KECAMATAN LALONGGASUMEETO KABUPATEN KONAWE PROVINSI SULAWESI TENGGARA Laode Muhamad Hazairin Nadia; La Ode Abdul Rajab Nadia; La Ode Huli; Asnani Asnani
Marine Kreatif Vol 6, No 1 (2022): Marine Kreatif
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jmk.v6i1.5765

Abstract

The group of fishermen Samaturu is a group that manages fishing. The fishermen's catch has sold directly only in fresh form by the mothers of fishermen to the people in Lalonggasumeeto village. This is due to a lack of knowledge in processing fishery products, especially from fish. The aim of this community service activity was to improve the knowledge and skills of members group of fishermen Samaturu in processing products of smoked fish to optimize the utilization of fish catches in the village of Lalonggasumeeto, Lalonggasumeeto District, Konawe Regency, Southeast-Sulawesi Province. The target of this community service activity was enriching knowledge and skills for the group of fishermen Lalonggasumeeto village in processing fish into processed smoked fish. The method was delivered by lecturing and training to make smoked fish. The result was that all participants were able to make smoked fish made from cakalang and tuna.
ANALISIS KANDUNGAN LOGAM BERAT TIMBAL, KADMIUM DAN MERKURI PADA MINYAK IKAN YANG DIPASARKAN DI WILAYAH SULAWESI TENGGARA La Ode Huli; Laode Muhamad Hazairin Nadia; Waode Nilda Arifiana Effendy; Abdul Sarifin
Jurnal Fish Protech Vol 5, No 2 (2022): Jurnal Fish Protech Vol. 5 No. 2 Oktober 2022
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55679/jfp.v5i2.28319

Abstract

Logam berat timbal (Pb), kadmium (Cd) dan merkuri (Hg) merupakan logam yang memiliki toksisitas yang sangat tinggi. Tujuan penelitian ini adalah untuk mengetahui kandungan logam berat Pb, Cd, dan Hg pada minyak ikan yang dipasarkan di wilayah Sulawesi Tenggara. Metode penelitian yang digunakan adalah deskriptif dengan menggunakan teknik pengambilan sampel (Purposive sampling). Ada 3 sampel minyak ikan yang diperoleh dari tiga pasar berbeda di wilayah Sulawesi tenggara yaitu pasar 1 (M1), pasar 2 (M2), dan pasar 3 (M3) yang akan dianalisa kandungan logam beratnya dengan menggunakan alat Spektrofotometer Serapan Atom (AAS). Hasil penelitian menunjukkan bahwa kandungan logam berat tertinggi di temukan pada sampel minyak ikan M2 yaitu timbal (Pb) sebesar 0,0012 mg/l dan kadmium (Cd) sebesar 0018 mg/l dan terendah ditemukan pada sampel M1 mengandung timbal dan kadmium (Pb dan Cd) sebesar 0,0011 mg/l sedangkan logam berat merkuri (Hg) baik pada M1, M2 dan M3 tidak ditemukan. Kandungan logam berat pada M1, M2 dan M3 masih berada dibawah ambang batas yang ditetapkan oleh SNI untuk pangan dan BPOM dalam pangan olahan.
PENGARUH PENAMBAHAN PROPORSI KERANG POKEA (Batissa violacea var. celebensis, von Martens 1897) ASAP YANG BERBEDA TERHADAP NILAI ORGANOLEPTIK DAN PROKSIMAT SAMBAL Wulang Dari; Kobajashi Togo Isamu; Laode Muhamad Hazairin Nadia
Jurnal Fish Protech Vol 5, No 2 (2022): Jurnal Fish Protech Vol. 5 No. 2 Oktober 2022
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55679/jfp.v5i2.28395

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan proporsi kerang pokea (Batissa violacea var. celebensis, von Martens 1897) asap terhadap nilai orhanoleptik dan proksimat pada sambal. Parameter yang diuji yaitu uji organoleptik secara deskriptif dan hedonik dan uji proksimat sambal kerang pokea asap. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan menggunakan tiga perlakuan (penambahan proporsi kerang pokea asap sebanyak 40 g, 50 g dan 60 g) masing-masing tiga kali ulangan. Data hasil pengujian dianalisis menggunakan ANOVA (Analysis of Varian), apabila berpengaruh nyata maka dilanjutkan dengan uji DMRT (Duncan Multiple Range Test) pada taraf kepercayaan 95% (α=0,05). Berdasarkan hasil uji organoleptik secara deskriptif dengan parameter warna, aroma, rasa dan tingkat kepedasan berpengaruh nyata terhadap sambal, sedangkan untuk tekstrur tidak berpengaruh terhadap sambal dan organoleptik secara hedonik atau tingkat kesukaan panelis berpengaruh terhadap penambahan proporsi pokea asap kedalam sambal terhadap parameter warna, aroma, rasa dan tekstur yang dimana semakin banyak penambahan proporsi kerang pokea asap maka semakin rendah tingkat kesukaan panelis. Proksimat  sambal kerang pokea asap dengan penambahn proporsi kerang pokea asap 40 g, 50 g dan 60 g yaitu kadar air 13,84-18,32%, kadar protein 24,46-29,46%, kadar lemak 36,92-45,82%, kadar abu 3,84-6,15% dan kadar karbohidrat 3,77-8,71%
KOMPOSISI KIMIA IKAN TERI (Stolephorus sp.) ASIN YANG DIPASARKAN DI KOTA KENDARI PROVINSI SULAWESI TENGGARA Waode Nilda Arifiana Effendy; Laode Muhamad Hazairin Nadia; Nurhuda Annaastasia; La Ode Huli; La Ode Abdul Fajar Hasidu
Jurnal Fish Protech Vol 6, No 1 (2023): Jurnal Fish Protech Vol. 6 No. 1 April 2023
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v6i1.29159

Abstract

This study aims to determine the chemical composition of salted anchovies (Stolephorus sp.) were sold in 6 markets and 1 supermarket in Kendari City, Southeast Sulawesi Province. Parameters observed were chemical composition (moisture content, ash content, protein content and fat content). Data analysis in this study was descriptive with the aim to obtain an objective explanation of the test parameters.. The results showed that the water content of salted anchovies ranged from 17.85% -28.19%. Ash content ranged from 8.14% -14.93%, protein content was 24.41% -31.42% and fat content was 1.02% -1.26%. The results of this study provide information that the salted anchovies marketed in 6 markets and               1 supermarket in Kendari City, Southeast Sulawesi Province have different chemical compositions.Keywords: salted anchovy (Stolephorus sp.), chemical composition, market
PEMANFAATAN BAHAN PENGASAP TERHADAP NILAI SENSORI DAN KIMIA IKAN TERBANG (Hirundichtys oxycephalus) ASAP Titin Titin; Mohamad Nuh Ibrahim; Laode Muhamad Hazairin Nadia
Jurnal Fish Protech Vol 6, No 1 (2023): Jurnal Fish Protech Vol. 6 No. 1 April 2023
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v6i1.29675

Abstract

                                                                    ABSTRAKPenelitian ini bertujuan untuk mengetahui manfaat bahan pengasap (tongkol jagung : tempurung kelapa) terhadap nilai sensori dan kimia ikan terbang asap. Metode penelitian menggunakan analisis ragam dan Duncans Multiple Range Test (DMRT). Hasil menunjukkan nilai sensori kenampakan tertinggi pada kombinasi bahan pengasap 3 kg sebesar (8,0), bau tertinggi pada kombinasi bahan pengasap 3 kg sebesar (8,0), rasa tertinggi pada kombinasi bahan pengasap 3 kg sebesar (8,3) dan tekstur tertinggi pada kombinasi bahan pengasap 5 kg sebesar (8,1). Nilai uji kimia kadar air tertinggi pada kombinasi bahan pengasap 2 kg sebesar (60,5%), kadar abu tertinggi pada kombinasi bahan pengasap 5 kg sebesar (3,0%), kadar protein tertinggi pada kombinasi bahan pengasap 4 kg sebesar (36,5%) dan kadar lemak tertinggi pada kombinasi bahan pengasap 4 kg sebesar (6,4%). Jumlah bahan pengasap berpengaruh nyata terhadap kenampakan, bau, rasa, kadar air, dan kadar protein, sedangkan pada tekstur, kadar abu, dan kadar lemak berpengaruh tidak nyata.Kata Kunci: Ikan Terbang, Kombinasi Bahan Pengasap (Tongkol Jagung : Tempurung Kelapa), Sensori dan Kimia.
The Effect of Using Turmeric as a Marinating Material on the Quality of Smoked Scad Fish (Decapterus macrosoma) Nur Saleh; Asnani Asnani; Laode Muhamad Hazairin Nadia
Jurnal Fish Protech Vol 6, No 1 (2023): Jurnal Fish Protech Vol. 6 No. 1 April 2023
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v6i1.29627

Abstract

This study aims to determine the effect of using turmeric as a marinade on sensory values, TVB and proximate composition of smoked flying fish. The experimental design used in this study was a completely randomized design (CRD) consisting of 4 treatments and 3 replications each, the treatments were A (control or 0% turmeric concentration), B (5% turmeric concentration), C ( turmeric concentration 10%) and D (turmeric concentration 15%). Data were analyzed using the analysis of variance (ANOVA) and the Duncan Multiple Range Test (DMRT) at the 95% level of confidence. Parameters observed were sensory analysis (appearance, smell, taste and texture), total volatile base (TVB) and proximate analysis (moisture content and protein content). The results of the study using turmeric as a marinade for smoked flying fish were significantly different in terms of appearance and taste (P<0.05), but the smell and texture were not significantly different (P>0.05). The selected treatment was treatment D (turmeric concentration 15%) with the average values of appearance, smell, taste and texture of 8.8, 7.8, 8.2 and 8.0 respectively. The use of turmeric in smoked flying fish did not have a significantly different effect on TVB, protein and water content (P>0.05). The TVB value of treatment D (selected treatment with 15% turmeric concentration) was 4.48 mg N/100 g which had a lower TVB value compared to smoked flying fish treatment A (control or 0% turmeric concentration) namely 9.80 mg N/ 100 gr and still suitable for consumption with a TVB value of 4.48 mg N/100 g. The water content value of smoked flying fish treatment D, namely 51.77%, had a lower water content value compared to treatment A, which was 52.32%, while the protein content showed that treatment D, which was 41.15%, had a higher protein content value than treatment A is 40.23%.
Co-Authors Abdul Sarifin Abdullah Abdullah Amadhan Takwir Asnani Asnani Hasidu, La Ode Abdul Fajar Kobajashi Togo Isamu La Ode Abdul Rajab Nadia La Ode Huli Mohamad Nuh Ibrahim Nur Saleh Nurhuda Annaastasia Nurmaladewi Nurmaladewi Salwiyah Salwiyah Titin Titin Waode Nilda Arifiana Effendy Waode Nilda Arifiana Effendy Wulang Dari