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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Media Teknologi Hasil Perikanan JURNAL ILMIAH PLATAX JURNAL PERIKANAN DAN KELAUTAN TROPIS Jurnal Ilmiah Tatengkorang Poltekita: Jurnal Ilmu Kesehatan
Henny A Dien
Fakultas Perikanan Dan Ilmu Kelautan, Universitas Sam Ratulangi, Manado, Sulawesi Utara
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Public Health

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Efek Suhu dan Waktu Simpan terhadap Kualitas Bagian Tengah Yellowfin Tuna Segar (Thunnus albacares) Putra, Debriga; Dien, Henny A; Montolalu, Roike I; Onibala, Hens; Makapedua, Daisy M; Sumilat, Deiske A; Luasunaung, Alfret
Media Teknologi Hasil Perikanan Vol 8, No 3 (2020)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.8.3.2020.29537

Abstract

Decline quality of Tuna as a result of abuse temperature and long shelf life time. Histamine, microbial and sensory odours become one of the global problems that can cause health problems. Large number of bacteria dominated in viscera area rather than other fish parts. This study was conducted to determine the effect of storage temperature on histamine, microbial and sensory odours on middle of Yellowfin Tuna. This study used descriptive explorative method, sampel were periodically taken for analyses at intervals 48 hours (0ºC), 8 hours (10ºC) and 4 hours (25ºC). Yellowfin Tuna was rejected earlier by the sensory odours than TPC and histamine. During storage at 0ºC for 720 hours histamine levels still acceptable for consumption however TPC already exceeded the limit after 672 hours and rejected by sensory odours for 624 hours storage. During storage at temperature 10ºC did not reached the limit for 120 hours while TPC value already reached 2x106 cfu/g for 88 hours storage and rejected by sensory odours for 72 hours storage. During storage at temperature 25ºC histamine reached 67.3 ppm for 32 hours, ALT reached 5.5x105 cfu/g for 24 hours and rejected by sensory odour for 20 hours of storage. Histamine formation correlates with the growth of microbial counts and decrease of sensory odours value. Suhu yang tinggi dalam waktu simpan lama berpengaruh terhadap penurunan kualitas ikan tuna. Histamin, mikroba dan bau busuk menjadi salah satu permasalahan global yang dapat menyebabkan masalah kesehatan. Bagian tengah ikan menjadi sumber bakteri paling tinggi dibandingkan bagian lainnya. Penelitian ini bertujuan untuk mengkaji perkembangan histamin, ALT dan sensori bau pada bagian tengah Tuna sirip kuning dalam penyimpanan suhu yang berbeda. Penelitian ini menggunakan metode deskriptif eksploratif, sample di analisis secara berkala pada suhu 0ºC (48 jam), 10ºC (8 jam) dan 25ºC (4 jam). Tuna sirip kuning mengalami pembusukan lebih awal berdasarkan parameter sensori bau, kemudian disusul ALT dan Histamin. Kandungan histamine pada suhu 0ºC masih layak untuk dikonsumsi setelah 720 jam, namun nilai ALT melebihi batas aman setelah 672 jam penyimpanan dan nilai sensori bau setelah 624 jam penyimpanan. Penyimpanan suhu 10ºC tidak menyebabkan peningkatan histamin melebihi batas limit setelah penyimpanan selama 120 jam, sedangkan nilai ALT mencapai 2x106 cfu/g setelah 88 jam dan nilai sensori bau menyatakan ikan busuk setelah penyimpanan selama 72 jam. Penyimpanan suhu 25ºC histamin mencapai 67,3 ppm setelah penyimpanan 32 jam dan nilai ALT 5,5x105 cfu/g pada penyimpanan ke 24 jam serta ikan dinyatakan busuk berdasarkan sensori bau setelah 20 jam penyimpanan. Peningkatan histamin berkorelasi dengan pertumbuhan jumlah mikroba dan penurunan nilai sensori bau.
Characteristics of Staphylococcus aureus Isolated Smoked Fish Pinekuhe from Traditionally Processed from Sangihe District Ely John Karimela; Frans G. Ijong; Henny A. Dien
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 1 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (413.549 KB) | DOI: 10.17844/jphpi.v20i1.16506

Abstract

Pinekuhe  is the local name for smoked scad fish (Decapterus sp.), a traditionally processed fish product from Sangihe Islands whose taste, aroma and form are typical and unique. In this research aims of physiological and biochemical characteristics with pathogenicity isolated S. aureus which the isolated from the product smoked scad fish (Decapterus rusellii) Pinekuhe it was produce and prepared by the local fisherman in Sangihe Island Regency. The isolated that have gathered from this researched was 111 product isolate from the smoke fish Pinekuhe which grown from media MSA. Its had isolated already through thetest of physiological comprise, Gram staining and from the test of biochemical e.g., from the test Catalase, Voges-Proskauer, and Fermentation carbohydrate tests (Glucose and Manitol). The characteristics of pathogenicity S. aureus had been done and used by making of Coagulase, Nuklease Thermostabil productionand deoksiribonuklease (DNase). The result of this research showing that had still 111 isolating strains that still ingroup which consists of 108 isolated Staphylococcus and from 108 strains to 68 strains that had been test in identifying, as of Staphylococcus aureus with characteristics of Gram positif coccus, catalase positif,Voges-Proskauer positif, and to Fermentation Glucose and Manitol. The 68 isolate S. aureus that characterize from Phatogen principles product Coagulase test, Nuklease Thermostabil and deoksiribonuklease (DNase). S. aureus is dominant (62%) contaminate smoked fish Pinekuhe processed traditional of Sangihe island.
Physical Characteristics of Edible Film made from Carrageenan and Beeswax Composites through Nanoemulsion Process Christmas Togas; Siegfried Berhimpon; Roike Iwan Montolalu; Henny Adeleida Dien; Feny Mentang
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (283.874 KB) | DOI: 10.17844/jphpi.v20i3.19767

Abstract

A research on producing edible film from composite of carrageenan and beeswax using nanoemulsionprocess has been conducted, with the objective is to analyze the effect of composite concentrationsand homogenization rate on physical characteristics of edible films. The edible films were made usingcarrageenan concentrations 3.5 and 4.5%, beeswax concentrations 0.2, 0.4, 0.6 and 0.8% and homogenizationrates of 2,000 and 3,000 rpm. Physical properties of the edible film were analyzed, i.e: thickness, tensilestrength, elongation, water vapor transmission rate and percent of solubility. The result, shows that thecomposite concentration ratio of carrageenan and beeswax and homogenization rate influence the physicalcharacteristics of edible film. Increased concentrations of composite and homogenization rates have highlysignificant effect (p<0.01) on decreased of water vapor transmission rate and increased of elongation andpercent of solubility, however have no significant effect (p>0.05) on increased of thickness and tensilestrength. The best treatment was obtained from composite concentration ratio of carrageenan 4,5% andbeeswax 0.8% with homogenization rate 3,000 rpm, with the average value of thickness 0.1534 mm, tensilestrength 22.44 N/mm2, elongation 22.5%, water vapor transmission rate 25.3411 g/m2/hr and percent ofsolubility 88%.
Eel Fish Meal (Anguilla sp) As Raw Material for Food Processing Seru, Jalongga; Dien, Henny Adeleida; Pongoh, Jenki; Panelewen, Joyce Christina V; Montolalu, Lita Adonia Diana Y.; Lohoo, Helen Jenny
JURNAL PERIKANAN DAN KELAUTAN TROPIS Vol. 12 No. 2 (2023): EDISI MEY-AGUSTUS 2023
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jpkt.v12i2.50942

Abstract

The distribution of eels covers almost all of Indonesia, especially areas such as Central Sulawesi and North Sulawesi. The purpose of this study was to determine the amount of yield in eel flour, determine the water content of eel flour and test the color of eel flour using a spectrophotometer UV-VIS. The method used is exploratory method and uses a simple completely randomized design (CRD) with 2 repetitions. The results of the analysis of the yield of eel flour in the first collection with the sun drying treatment ranged from 6.1% - 7.8% and the oven drying treatment ranged from 3.7% - 5.7%. In the second sampling, the sun drying treatment ranged from 3.1% - 6.7% and the oven drying treatment ranged from 2.8% - 6.1%. The results of the analysis of the water content of eel flour in the first collection with the sun drying treatment ranged from 10.4% - 13.1% and the oven drying treatment ranged from 10% - 12.3%. In the second sampling, the sun drying treatment ranged from 9.7% - 10.7% and the oven drying treatment ranged from 8.2% - 13.3%. The results of the analysis of the color test of eel flour in the first sampling with the sun drying treatment ranged from 22.45% - 31.95% and the oven drying treatment ranged from 34.1% - 44.95%, while in the second sampling with the Sun drying ranged from 26.05% - 71.55% and oven drying treatment ranged from 18.3% - 65.55%. Keywords: Eel fish meal, oven drying, sun drying, yield, moisture content, color test ABSTRAK Sebaran ikan sidat meliputi hampir seluruh Indonesia, khususnya daerah seperti Sulawesi Tengah dan Sulawesi Utara. Tujuan penelitian ini untuk mengetahui banyaknya rendeman pada tepung ikan sidat, mengetahui kadar air tepung ikan sidat dan uji warna tepung ikan sidat menggunakan alat spektrofotometer UV-VIS. Metode yang digunakan adalah metode eksploratif dan menggunakan rancangan acak lengkap (RAL) sederhana dengan ulangan sebanyak 2 kali. Hasil analisis rendemen tepung ikan sidat pada pengambilan pertama dengan perlakuan pengeringan matahari berkisar, yaitu 6,1% - 7,8% dan perlakuan pengeringan oven berkisar, yaitu 3,7% - 5,7%. Pada pengambilan sampel kedua dengan perlakuan pengeringan matahari berkisar, yaitu 3,1% - 6,7 % dan perlakuan pengeringan oven berkisar, yaitu 2,8% - 6,1%. Hasil analisis kadar air tepung ikan sidat pada pengambilan pertama dengan perlakuan pengeringan matahari berkisar, yaitu 10,4% - 13,1% dan perlakuan pengeringan oven berkisar, yaitu 10% - 12,3%. Pada pengambilan sampel kedua dengan perlakuan pengeringan matahari berkisar, yaitu 9,7% - 10,7% dan perlakuan pengeringan oven berkisar, yaitu 8,2% - 13,3%. Hasil analisis uji warna tepung ikan sidat pada pengambilan pertama dengan perlakuan pengeringan matahari berkisar, yaitu 22,45% - 31,95% dan perlakuan pengeringan oven berkisar, yaitu 34,1% - 44,95%, sedangkan pada pengambilan sampel kedua dengan perlakuan pengeringan matahari berkisar, yaitu 26,05% - 71,55% dan perlakuan pengeringan oven berkisar 18,3% - 65,55%. Kata kunci: Tepung ikan sidat, pengeringan oven, pengeringan matahari, rendemen, kadar air, uji warna
Good Fish Handling Techniques to Maintain the Quality of Catch from Ship to Consumer Wijaya, Haryadi; Dien, Henny Adeleida; Tumbol, Reiny A.; Mentang, Feny
Jurnal Ilmiah Platax Vol. 12 No. 2 (2024): ISSUE JULY-DECEMBER 2024
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jip.v12i2.55636

Abstract

Proper handling of fish or fishery products from ships to consumers necessitates collaboration among fishermen, government agencies, and other stakeholders. By adopting a holistic approach encompassing technical, regulatory, and educational aspects, we can ensure the efficient and sustainable operation of fisheries supply chains for all involved parties. This article presented a literature review on good fish handling practices from ship to consumer, focusing on onboard handling, auctions, landing, and transportation. Using the search term 'Good Handling Practices for Fishing Products,' six articles out of 4,470 were identified that met the criteria for further discussion. The literature review findings highlighted optimal strategies for increasing fishing, auction, and transportation processes. These included improving record-keeping and documentation, implementing aerator systems to preserve fish quality, bulk fish cooling using ice cubes without water to mitigate quality deterioration, ensuring sanitation of fish distribution support equipment to prevent bacterial contamination, and utilizing tools such as Trolley Lifters to increase the efficiency of the fish distribution process. Therefore, governmental and non-governmental institutions should provide support and training to fishermen to maximize both the quality and quantity of fish catches. Keywords: Fish Handling Techniques, Catch Quality, Ships, Consumers
The Dangers of Marine Pollution on Consumer Health, Economic Value, and Aesthetic Value in Human Life Wijaya, Haryadi; Dien, Henny Adeleida; Montolalu, Roike Iwan; Makapedua, Daisy Monica
Jurnal Ilmiah Platax Vol. 12 No. 2 (2024): ISSUE JULY-DECEMBER 2024
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jip.v12i2.55871

Abstract

Water pollution happening in the sea results in changes to the composition or structure of the water affected by human activities and natural processes. This leads to water having qualities and functions that do not align with their intended uses and can disrupt human life, marine biota, and marine ecosystems. Pollution in the marine ecosystem undoubtedly affects marine products in various aspects of life. This article used a literature review method to gather the necessary data for explaining the discussed topic. This article aims to explain the harmful impacts of marine pollution on consumer health, economic value, and the aesthetic value of the marine ecosystem. Based on the results of literature studies conducted through secondary data analysis from published journals in the last 10 years (2015-2024), it was found that marine pollution contaminated with bacteria or pathogens due to chemical substances can disrupt human health, causing symptoms such as vomiting, diarrhea, stomach pain, collapse, and even death. The economic aspect also experienced its impacts, such as the decrease in fishermen's catch and the disruption of the beauty of the marine ecosystem due to changes in water composition, leading to the sea appearing cloudy and odorous, and being filled with waste. Keywords: Dangers of Marine Pollution, Consumer Health, Economy, Aesthetics
SANITASI TEMPAT PELELANGAN IKAN (TPI) PELABUHAN PERIKANAN PANTAI TUMUMPA MANADO Dien, Henny Adeleida; Kaparang, Josefa T; Bintang, Joutje
Jurnal Ilmiah Tatengkorang Vol 6 No 1 (2022): Jurnal Ilmiah Tatengkorang
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Nusa Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54484/tkrg.v6i1.514

Abstract

Tempat pelelangan ikan (TPI) adalah tempat transaksi penjualan ikan dan hasil laut baik secara lelang maupun tidak, yang terletak di dalam pelabuhan atau Pangkalan Pendaratan Ikan (PPI). Masalah utama yang dihadapi oleh kelompok nelayan, bahwa ikan segar setelah dilelang, dan dibawa ke Unit Pengolahan Ikan (UPI) sering ditolak karena tidak memenuhi syarat. Banyaknya aktivitas dan tenaga kerja yang terlibat didalamnya baik nelayan maupun masyarakat umum, menghasilkan banyak limbah sehingga dapat menularkan berbagai penyakit dan dapat merupakan sumber perkembangbiakan bakteri. Di masa pandemik, dimana provinsi Sulawesi Utara (SULUT) melakukan direct call export Manado-Jepang seyognya komoditi yang diekspor harus memenuhi keamanan (safety), hal ini menjadi sangat penting karena sekali ditemukan bakteri pathogen dan histamin dalam jumlah yang melebihi persyaratan pada produk ekspor maka komoditi tersebut akan ditolak dan mengakibatkan pemutusan perjanjian kerja sama secara sepihak, sehingga menimbulkan kerugian yang besar sebagai pengekspor. Solusi yang tepat untuk mengatasi masalah di atas adalah memberikan edukasi sanitasi dan hygiene, kepada kelompok nelayan mitra pertama (10 orang KM 10 GT) dan kelompok nelayan mitra kedua (10 orang KM 30 GT) serta memberikan pelatihan ketrampilan sistem cool chain. Luaran dari kegiatan ini adalah mitra mengerti, memahami, dan dengan senang hati bersedia menjaga kebesihan lingkungan TPI Tumumpa, dan artikel pada jurnal ber ISSN. A fish auction place (TPI) is a place for selling fish and marine products either by auction or not, which is located in a port or Fish Landing Base (PPI). The main problem faced by fishing groups is that fresh fish after being auctioned and brought to the Fish Processing Unit (UPI) are often rejected because they do not meet the requirements. The number of activities and workers involved in it, both fishermen and non-fishers, produces a lot of waste so that it can transmit various diseases and can be a source of bacterial breeding. During the pandemic, where the province of North Sulawesi made a direct call for Manado-Japan exports, the exported commodities should meet safety, this is very important because once pathogenic bacteria and histamine are found in quantities that exceed the requirements for export products, the commodity will be destroyed. was rejected and resulted in the unilateral termination of the cooperation agreement, resulting in huge losses for North Sulawesi as an exporter. The right solution to overcome the above problem is to provide sanitation and hygiene education to the first partner fisherman group (10 people KM 10 GT) and the second partner fisherman group (10 people KM 30 GT) and provide skills training for the cool chain system. The output of this activity is partners understand, understand, and are happy to be willing to maintain the cleanliness of the TPI Tumumpa environment, and articles in ISSN journals.
Antioxidant and Antibacterial Activities of Palu Local Shallot (Allium cepa var. aggregatum L.) Extracts Using Various Solvents Lestari, Yudith Ayu; Taroreh, Mercy I. Riantiny; Dien, Henny Adeleida; Mangundap, Selvi Alfrida
Poltekita: Jurnal Ilmu Kesehatan Vol. 19 No. 3 (2025)
Publisher : Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33860/jik.v19i3.4327

Abstract

Background: The Palu local shallot contains active compounds such as flavonoids and phenolics, which function as antioxidants to neutralize free radicals and possess antibacterial properties against pathogenic microbes. This study aimed to analyze and compare the phytochemical profile, total phenolic and flavonoid contents, antioxidant activity, metal-chelating capacity, and antibacterial potential of Palu local shallot extracts obtained using different solvents. Methods A maceration extraction method was performed using n-hexane, ethyl acetate, and ethanol. Each extract underwent phytochemical screening, total phenolic and flavonoid quantification, antioxidant assessment via the DPPH method, metal-chelating evaluation, and antibacterial testing. Results: The ethanol and ethyl acetate extracts contained alkaloids, flavonoids, saponins, tannins, and triterpenoids, while the n-hexane extract contained only alkaloids and triterpenoids. The ethyl acetate extract exhibited the highest phenolic content (30.35 ± 0.90 mg GAE/g), whereas the ethanol extract contained the highest flavonoid level (30.28 ± 0.57 mg QE/g). The strongest antioxidant activity was found in the ethanol extract (IC50 = 38.33 ± 1.85 μg/mL). The highest metal chelating activity is the ethanol extract (20.23 ± 0.54%). The ethyl acetate extract demonstrated the strongest antibacterial activity, yielding a 17.43 ± 0.85 mm inhibition zone. Conclusion: Ethanol is the most effective solvent for extracting antioxidant compounds from Palu local shallots, while ethyl acetate yields the strongest antibacterial activity.
Co-Authors Agnes Triasih Agustin Alfret Luasunaung Bawole, Chintia S.F. Bintang, Joutje Burdam, Reynerd S Christmas Togas Daisy Monica Makapedua Deiske Adeliene Sumilat, Deiske Adeliene Ely John Karimela Feny Mentang Frans G Ijong Frans G. Ijong Frans Gruber Ijong Grace Sanger, Grace Haryadi Wijaya Hens Onibala Iqlima, Annisa Jenki Pongoh Joyce CV Palenewen Kaparang, Josefa T Kaparang, Josefa Tety Keno, Jupni Lestari, Yudith Ayu Lohoo, Helen Jenny Makapedua, Daisy M Mangundap, Selvi Alfrida Mercy Taroreh Montolalu, Lita Adonia Diana Y. Musa, Susanti Oktavianus Alexander Poluakan, Oktavianus Alexander Panelewen, Joyce Christina V Pulu, Emeliza Kondangduata Putra, Debriga Rahmi, Annisa Dewi Reiny A. Tumbol Roike Iwan Montolalu Seru, Jalongga Siegfried Berhimpon Sondakh, Srie Jean Timbowo, Semuel Marthen