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All Journal Torani Journal of Fisheries and Marine Science Journal IPTEKS Pemanfaatan Sumberdaya Perikanan JURNAL IPTEKS PEMANFAATAN SUMBERDAYA PERIKANAN Biological Environment and Pollution Bambu Laut: Jurnal Pengabdian Masyarakat
Metusalach Metusalach, Metusalach
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Energy Environmental Science Social Sciences

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Effect of fishing techniques, handling facilities and methods On quality of the fish Metusalach, Metusalach; Kasmiati, Kasmiati; Fahrul, Fahrul; Ilham Jaya, Ilham
Journal IPTEKS Pemanfaatan Sumberdaya Perikanan Vol 1, No 1 (2014)
Publisher : Journal IPTEKS Pemanfaatan Sumberdaya Perikanan

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Abstract

The research was aimed at determining the effect of fishing techniques, handling facilities and methods on the quality of the catch. The research employed four types of fishing gears, i.e. purse seine, cantrang, gillnet and boat-liftnet with five replicates each. Five species of the dominant catch were taken for quality determination on-board, at landing sites, and after auctioning. The condition of handling facilities and methods were evaluated. Fish transit time (time lapse between the fish lifting and auction process) was also determined. Results indicated that the fish quality decreased as the transit time increased. Nearly all fish caught were subjected to neither good handling nor low temperature despite the availability of good handling facilities. Nevertheles, the fish quality remained fairly good up to the point of soon after auctioning (pH’s<7 and organoleptic scores >7). When alone, none of the quality predictors affected the fish quality. However, when the fishing techniques were compounded the quality predictors significantly affected the fish quality. Regression analysis showed that, when the fishing techniques were uncompounded, 73.96% of the fish quality was determined by fishing with purse seine, cantrang, boat-liftnet and fish transit time. When fishing techniques were compounded, however, the fishing techniques, on-board handling methods, on-board and on landing site handling facilities, and the fish transit time contributed 73.96% effect to the fish quality. The PCA analysis showed that as much as 52.52% and 27.27% the fish quality were determined by the purse seine and cantrang, respectively.
Pengaruh Cara Penangkapan, Fasilitas Penangan dan Cara Penanganan Ikan Terhadap Kualitas Ikan yang Dihasilkan Metusalach, Metusalach; Kasmiati, Kasmiati; Jaya, Ilham
Jurnal IPTEKS Pemanfaatan Sumberdaya Perikanan Vol 1, No 1 (2014)
Publisher : Jurnal IPTEKS Pemanfaatan Sumberdaya Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (485.376 KB)

Abstract

The research was aimed at determining the effect of fishing techniques, handling facilities and method son the quality of the catch. The research employed four types of fishing gears, i.e. purse seine, cantrang,gillnet and boat-liftnet with five replicates each. Five species of the dominant catch were taken for qualitydetermination on-board, at landing sites, and after auctioning. The condition of handling facilities andmethods were evaluated. Fish transit time (time lapse between the fish lifting and auction process) was also determined. Results indicated that the fish quality decreased as the transit time increased. Nearly all fish caught were subjected to neither good handling nor low temperature despite the availability of good handling facilities. Nevertheles, the fish quality remained fairly good up to the point of soon after auctioning (pH’s<7 and organoleptic scores >7). When alone, none of the quality predictors affected the fish quality. However, when the fishing techniques were compounded the quality predictors significantly affected the fish quality. Regression analysis showed that, when the fishing techniques were uncompounded, 73.96% of the fish quality was determined by fishing with purse seine, cantrang, boatliftnet and fish transit time. When fishing techniques were compounded,however, the fishing techniques, on-board handling methods, on-board and on landing site handling facilities, and the fish transit time contributed 73.96% effect to the fish quality. The PCA analysis showed that as much as 52.52% and 27.27% the fish quality were determined by the purse seine and cantrang, respectively.
Catfish Jambal Roti Pangasius sp: Product Characteristics based on Salt Concentration and Fermentation Length Amir, Nursinah; Syahrul, Syahrul; Metusalach, Metusalach; Hafifah, Nur
Torani Journal of Fisheries and Marine Science Vol. 7 No. 2 (2024): VOLUME 7, NOMOR 2, JUNE 2024
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35911/torani.v7i2.33035

Abstract

Catfish (Pangasius sp.) has high nutritional value and can be used to make various products, one of which is jambal roti. This research aims to determine the characteristics of jambal bread based on fermentation time and salt concentration. The research used an experimental method with a completely randomized design (CRD) factorial pattern with three levels of fermentation duration (A), namely A1:24 hours, A2:36 hours and A3:48 hours at two levels of salt concentration (B), namely B1:25% and B2:30% repeated 3 times. The parameters assessed are sensory characteristics, total plate number, water content, ash content and salt content. The results showed that the sensory values ​​were appearance (7.82-8.30), smell (8.14-8.25), taste (8.04-8.41), texture (7.66-8.68), mold (9.00). The research results also showed total plate number (0-1.037 x 103), water content (26.99 - 32.29%), ash content (18.98 - 23.34%) and salt content (19.44 - 24,50%). ALT meets standard quality requirements (SNI 2721.1-2009), water content complies with SNI (8376:2017), ash content does not meet the SNI (8376:2017), and salt content in 2 samples (A1B2 and A2B2) only meets SNI (8376:2017). The characteristics of Catfish Jambal Roti Patin this study, in general, are in accordance with SNI (8376:2017)
Pengaruh Preparasi Sampel, Lama Ekstraksi, dan Presipitan Terhadap Karakteristik Karaginan yang Diekstraksi dari Kappaphycus alvarezii Horisanto, Abraham; Metusalach, Metusalach; Zainuddin, Elmi Nurhaidah; Wijayanti, Willy; Pamungkas, Ilham Wahyu; Agustin, Venny; Jannah, Syerina Raihatul
Torani Journal of Fisheries and Marine Science Vol. 8 No. 2 (2025): VOLUME 8, NOMOR 2, JUNE 2025
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35911/torani.v8i2.43915

Abstract

Carrageenan is a polysaccharide compound product produced from carrageenophyte seaweed extraction, one of which is Kappaphycus alvarezii. The yield and other characteristics are conventionally produced from an extraction process and have different results. This study aims to explore and optimize the characteristics of carrageenan produced by treating sample preparation with two types of precipitants at specific concentrations, setting the timing during the extraction process, and examining the interaction of these three treatments on the carrageenan characteristics. The results obtained showed that the yield value, acid-insoluble ash (AIA) content, and viscosity were influenced by the preparation method, specifically by chopping the seaweed before extraction. Additionally, the characteristics of the gel strength were influenced by the preparation method, specifically by blending the seaweed. The use of KCl precipitant affects the water content, AIA content, and viscosity, while the CaCl₂ precipitant affects the yield value and gel strength. 1-hour extraction process affected the characteristics of carrageenan for AIA content and gel strength, while extraction for 2 hours affected the yield value, water content, and viscosity. The interaction of 8% KOH solvent by cutting sample treatment, extracted for 2 hours and using KCl precipitant, produced good carrageenan characteristics for water content, AIA content, and viscosity.
The potential of antagonistic bacteria from shrimp paste as inhibitors of spoilage bacteria in fishery products Sukmawati, Sukmawati; Metusalach, Metusalach; Syahrul, Syahrul; Radjawane, Christy
Biological Environment and Pollution Vol. 5 No. 1 (2025)
Publisher : Association for Scientific Computing, Electronics, and Engineering (ASCEE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31763/bioenvipo.v5i1.895

Abstract

Spoilage bacteria present a considerable obstacle in the preservation of seafood items, including shrimp and fish, leading to economic losses, health hazards, and degradation of product quality. Prevalent spoilage bacteria in seafood comprise Escherichia coli, Klebsiella pneumoniae, and Staphylococcus aureus. This study seeks to assess the inhibitory potential of bacterial isolates obtained from shrimp paste against rotting spoilage bacteria. A descriptive approach was employed to assess the antibacterial activity of four bacterial isolates—designated TRS 1, TRS 2, TRS 3, and TRS 4—against Gram-positive and Gram-negative spoilage bacteria. The inhibitory effect was measured by the diameter of the clear zones surrounding the isolates. The findings indicated that isolate TRS 1 exhibited the most significant inhibition against Staphylococcus aureus (19.0 mm) and Klebsiella pneumoniae (9.5 mm), whereas isolate TRS 4 displayed the greatest inhibition against Escherichia coli (12.0 mm). The findings indicate that some bacterial isolates from shrimp paste exhibit significant antagonistic activity and may function as natural preservatives in seafood products. Additional research is required to validate bacteriocin synthesis by molecular and biochemical techniques and to assess their practical implications in seafood preservation.
Pelatihan Diversifikasi Olahan Rumput Laut untuk Peningkatan Keterampilan Poklahsar di Kelurahan Takalar, Sulawesi Selatan Syahrul, Syahrul; Amir, Nursinah; Fahrul, Fahrul; Metusalach, Metusalach; Kasmiati, Kasmiati; Sumule, Ophirtus; Zainuddin, Elmi N.; Rahmi, Mufti Hatur
Bambu Laut: Jurnal Pengabdian Masyarakat VOLUME 2, NOMOR 1, APRIL 2025
Publisher : Fakultas Ilmu Kelautan dan Perikanan Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35911/bambulaut.v2i1.42897

Abstract

Indonesia memiliki potensi besar dalam budidaya rumput laut, khususnya di Sulawesi Selatan yang merupakan salah satu sentra produksi utama. Namun, pemanfaatan potensi ini masih terbatas pada penjualan bahan mentah. Penelitian ini bertujuan untuk meningkatkan keterampilan Kelompok Pengolah dan Pemasar (Poklahsar) di Kelurahan Takalar dalam mengolah rumput laut menjadi mi dan nugget sebagai produk bernilai tambah. Metode yang digunakan meliputi pelatihan teknik diversifikasi olahan. Hasil pelatihan menunjukkan peningkatan signifikan dalam keterampilan peserta, diikuti dengan kemampuan mereka menghasilkan produk mi dan nugget berbasis rumput laut. Dampak positif Program ini tidak hanya memberikan dampak ekonomi, tetapi juga memperkuat kesadaran peserta akan pentingnya inovasi dalam pemanfaatan rumput laut. Disarankan agar pendampingan lanjutan dilakukan untuk memastikan keberlanjutan usaha kelompok.
Co-Authors Agustin, Venny Elmi Nurhaidah Zainuddin, Elmi Nurhaidah Fahrul Fahrul Hafifah, Nur Horisanto, Abraham Ilham Ilham Jaya, Ilham Ilham Jaya Kasmiati Kasmiati Nursinah Amir, Nursinah Ophirtus Sumule, Ophirtus Pamungkas, Ilham Wahyu Radjawane, Christy Rahmi, Mufti Hatur Sukmawati Sukmawati Syahrul Syahrul Syerina Raihatul Jannah Willy Wijayanti Zainuddin, Elmi N.