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Teknik Pengolahan dan Pengalengan Ikan Rica-Rica Pada Program PPUPIK Rumah Ikan Program Studi Teknologi Hasil Perikanan Fakultas Pertanian UMMU Ternate Umar Tangke; Aisyah Bafagih; Ruslan A Daeng
JURNAL PengaMAS Vol 1, No 1 (2018)
Publisher : UNIVERSITAS KHAIRUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/pengamas.v1i1.721

Ikan dan produk hasil perikanan merupakan bahan pangan yang mudah mengalamiproses pembusukan pasca penangkapan sampai pada pengolahan sehingga tentunyaperlu di olah dan di tangani dengan baik salah satunya produk perikanan khasmasyarakat Maluku Utara yaitu ikan tuna rica-rica. Melalui kegiatan penelitianumumnya produk lokal ini dapat bertahan dalam waktu yang cukup singkat atau tidaklebih dari 2 hari pada suhu ruangan. Melalui kegiatan PPUPIK Rumah Ikan yangberdasar pada hasil penelitian maka produk ikan tuna rica-rica ini dapat bertahanlama pada suhu ruangan melalui proses pengalengan. Proses pengolahan danpengelengan ikan tuna rica-rica dilakukan dalam tiga tahapan yakni pengolahan,diversifikasi dan proses pengalengan dengan tujuan untuk mempertahankan umursimpan produk serta meningkatkan luas lingkup areal pemasaran.

Analysis and identification of Pseudomonas sp. and molds on dried anchovy (Stelophorus sp) products produced by the people of Toniku Village, Halmahera Barat Regency, North Maluku Province Ruslan A. Daeng; Azis Husen
Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil Vol 3, No 1 (2019)
Publisher : Sekolah Tinggi Ilmu Pertanian Wuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.akuatikisle.3.1.1-10

This research was conducted to determine the characteristics of Pseudomonas sp. and mold on dried anchovies. The sample in this study was obtained from the fishing community of Toniku Village, West Halmahera Regency, North Maluku Province. The stages carried out in this study were 3 (three) stages, namely the sample preparation stage, the analysis phase and the identification stage of Pseudomonas sp. and mold. The results showed that the characteristics of the Total Plate Count (TPC) of dried anchovy in the Toniku Village obtained a different composition from each other, with the highest log Total Plate Count (TPC) obtained, namely 5.5 or 3.2 x 105 Cfu/g or 320.000 cells bacteria, while the lowest Total Plate Count (TPC) log was obtained, 2.5 or 3.1 x 102 Cfu/g or 310 bacterial cells and for total Pseudomonas bacteria from the three sampling locations no growth was found. The highest total log fungi were obtained ie 5.6 or 3.7 x 105 Cfu/g or 370.000 mold cells, while the lowest total log fungi were obtained which were 2.4 or 2.6 x 102 Cfu/g or 260 mold cells

Kajian Pengendalian Mutu Hasil Tangkapan Ikan Cakalang (Katsuwonus pelamis) Pada Kapal Km. Inka Mina Yang Didaratkan PPP Panambong Santrani Rusli; Aisyah Bafagih; Syahnul S. Titaheluw; Ruslan A. Daeng; Ibnu W. Laitupa
JURNAL BIOSAINSTEK Vol 4 No 2 (2022): Juli 2022
Publisher : UNIVERSITAS MUHAMMADIYAH MALUKU UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/biosainstek.v4i2.720

Tujuan penelitian Mengetahui dan menganalisis secara lansung penangkapan dan mutu ikan cakalang (Katsuwonus pelamis) dengan menggunakan pole and line pada kapal KM. Inka Mina 281 sampai pada proses penanganan di PPP. penelitian ini dilaksanakan perairan Labuha Kabupaten Halmahera Selatan di atas kapal KM. Inka Mina 281 putra putri yaitu pada bulan November 2020 Januari 2021. Analisis data untuk membandingkan rata-rata dua grup yang saling berpasangan, maka uji yang digunakan adalah uji t. Rumus t-test yang digunakan untuk sampel berpasangan. Berdasarkan hasil uji organoleptik hasil tangkapan ikan cakalang di atas kapal sampai didaratkan PPP Panamboang dengan nilai organoleptik utuk mata ikan dengan nilai rata-rata 7-9, untuk insan nilai rata-rata 6-9, bau nilai rata-rata 7-9, dan tekstur dengan nilai rata-rata 7-9. Hasil uji organopleptik naik dan turunnya nilai pada mata ikan, insang, bau dan tekstur ikan hasil tangkapan saat di kapal sampai PPP Panamboang, diduga karena proses penanganan yang kurang baik. Hasil dan lama waktu operasi panangkapan atau trip adalah 2 hari/trip, jumlah trip dalam sebulan adalah 35 trip, jadi lama waktu operasi adalah 12 jam dengan jam berangkat rata-rata pukul 04.30 Sore WIT dan kembali dipelabuhan PPP sore sekitar jam 05.00. Ikan di atas kapal sampai didaratkan PPP Panamboang dengan hasil yang baik dan agak kurang baik hal ini dapat dilihat dengan pengukuran suhu tubuh ikan pada saat di kapal masih berada di bawah kisaran 30 oC, sedangkan suhu tubuh ikan saat di PPP adalah mendekati 15 oC.

Analysis and identification of Pseudomonas sp. and molds on dried anchovy (Stelophorus sp) products produced by the people of Toniku Village, Halmahera Barat Regency, North Maluku Province Ruslan A. Daeng; Azis Husen
Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil Vol 3, No 1 (2019)
Publisher : Sekolah Tinggi Ilmu Pertanian Wuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.akuatikisle.3.1.1-10

This research was conducted to determine the characteristics of Pseudomonas sp. and mold on dried anchovies. The sample in this study was obtained from the fishing community of Toniku Village, West Halmahera Regency, North Maluku Province. The stages carried out in this study were 3 (three) stages, namely the sample preparation stage, the analysis phase and the identification stage of Pseudomonas sp. and mold. The results showed that the characteristics of the Total Plate Count (TPC) of dried anchovy in the Toniku Village obtained a different composition from each other, with the highest log Total Plate Count (TPC) obtained, namely 5.5 or 3.2 x 105 Cfu/g or 320.000 cells bacteria, while the lowest Total Plate Count (TPC) log was obtained, 2.5 or 3.1 x 102 Cfu/g or 310 bacterial cells and for total Pseudomonas bacteria from the three sampling locations no growth was found. The highest total log fungi were obtained ie 5.6 or 3.7 x 105 Cfu/g or 370.000 mold cells, while the lowest total log fungi were obtained which were 2.4 or 2.6 x 102 Cfu/g or 260 mold cells

Analysis and identification of Pseudomonas sp. and molds on dried anchovy (Stelophorus sp) products produced by the people of Toniku Village, Halmahera Barat Regency, North Maluku Province Ruslan A. Daeng; Azis Husen
Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil Vol 3, No 1 (2019)
Publisher : Sekolah Tinggi Ilmu Pertanian Wuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.akuatikisle.3.1.1-10

This research was conducted to determine the characteristics of Pseudomonas sp. and mold on dried anchovies. The sample in this study was obtained from the fishing community of Toniku Village, West Halmahera Regency, North Maluku Province. The stages carried out in this study were 3 (three) stages, namely the sample preparation stage, the analysis phase and the identification stage of Pseudomonas sp. and mold. The results showed that the characteristics of the Total Plate Count (TPC) of dried anchovy in the Toniku Village obtained a different composition from each other, with the highest log Total Plate Count (TPC) obtained, namely 5.5 or 3.2 x 105 Cfu/g or 320.000 cells bacteria, while the lowest Total Plate Count (TPC) log was obtained, 2.5 or 3.1 x 102 Cfu/g or 310 bacterial cells and for total Pseudomonas bacteria from the three sampling locations no growth was found. The highest total log fungi were obtained ie 5.6 or 3.7 x 105 Cfu/g or 370.000 mold cells, while the lowest total log fungi were obtained which were 2.4 or 2.6 x 102 Cfu/g or 260 mold cells

Potential Utilization Rate of Anchovy in Dodinga Bay Waters with Scheafer and Fox Models Daeng, Ruslan A.; Bafagih, Aisyah
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.v17i1.2106

This research was conducted from November 2023 to January 2024 in the waters of Dodinga Bay with the aim of assessing the potential of anchovy using the Schefer and Fox methods. The method used is the experimental fishing method where researchers will directly participate in fishing activities during 40 fishing trips and carry out the data collection process in the form of fishing position, water temperature and anchovy length as the main data in the study. Based on the results of research by analyzing MSY based on the Fox model and Scheafer Model, it can be concluded that the R2 value of the Scheafer model is 0.7583 which is close to 1 so that the Scheafer model is the best model for calculating MSY of skipjack in Ternate Island waters with an MSY value or sustainable potential of 6,976.3 kg / year with a maximum effort of 192 trips. Furthermore, the level of skipjack utilization in Ternate Island waters during 2017-2022 is still low or less than 20%.

Pengaruh Lama Penyimpanan Terhadap Mutu Ikan Cakalang Asap (Katsuwonus pelamis) Husen, Azis; Daeng, Ruslan A.
Agrikan: Jurnal Agribisnis Perikanan Vol 11, No 2 (2018)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.11.2.59-64

Moked fish is one of the processed products that can be used as raw material for processing together with the use of combinations and chemicals from fuel combustion. This research is to obtain the best time in the process of curing skipjack (Katsowonus pelamis) so that it can produce smoked fish meat with good quality. The purpose of this study was to determine how long the storing capacity of smoked skipjack meat and its quality. This study uses microbiological and organoleptic testing, namely to find out the color, taste, texture, aroma, smell by using statistical analysis. Based on the results of the organoleptic test analysis on smoked skipjack meat on color, taste, aroma, appearance, and texture of the five treatments, the smoked fish products can still be accepted by the panelists while for the 2nd and 3rd day, fish meat which is stored seen from the quality and quality and taste of smoked fish has been contaminated with fungi and bacteria on the day 4,5,6,7,8, and the 9th can not be consumed anymore, the temperature used for smoked smoked fish is 80-110 oC whereas storage in 4oC freerer and storage of smoked fish for 9 days. Microbiological testing parameters with the results of testing the Total Plate Number (ALT) for samples of smoked skipjack with three analyzes get the first sample with a small value of 31,508 while the second sample with a value of 32,905 and the third one is 35,801 so the small battery is the first sample.

Pemanfaatan Tepung Tulang Ikan Cakalang (Katsuwonus pelamis) sebagai Sumber Kalsium dan Fosfor untuk Meningkatkan Nilai Gizi Biskuit Ruslan A. Daeng
BIOSAINSTEK Vol 1 No 01 (2019): Juli 2019
Publisher : UNIVERSITAS MUHAMMADIYAH MALUKU UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/biosainstek.v1i01.209

Pengelolaan limbah dari industri perikanan di Maluku Utara belum optimal dilakukan sehingga menimbulkan dampak yang kurang baik terhadap lingkungan, padahal limbah tersebut dapat diolah lebih lanjut menjadi berbagai produk yang memiliki nilai ekonomis. Limbah pengolahan ikan seperti kepala, tulang, sisik dan kulit biasanya dibuang dan tidak dimanfaatkan oleh masyarakat atau industri perikanan. Limbah yang dihasilkan berupa padatan dan cairan cukup besar pada umumnya berkisar antara 40-50% dari berat total ikan, tergantung jenis ikan yang diolah. Biskuit adalah jenis yang terbuat dari adonan keras melalui proses fermentasi atau pemeraman, berbentuk pipih yang mengarah kepada rasa asin dan relatif renyah, serta bila dipatahkan penampang potongannya berlapis-lapis. Tujuan penelitian ini adalah memanfaatkan limbah ikan cakalang berupa tulang yang akan dijadikan sebagai tepung untuk ditambahkan ke dalam bahan pembuatan biskuit dan untuk mengetahui mutu sensori dari produk biskuit meliputu kenampakan, bau, rasa dan tekstur. Sedangkan manfaat penelitian adalah untuk menambah informasi tentang pemanfaatan limbah hasil perikanan yaitu limbah tulang ikan cakalang yang ditambahkan ke dalam bahan pembuatan biscuit. Penelitian ini dilaksanakan pada bulan Juni sampai Agustus 2018 di Laboratorium Teknologi Hasil Perikanan (THP) Kampus A, Universitas Muhammadiyah Maluku Utara (UMMU) Kelurahan Sasa Kota Ternate Selatan dan di Institut Pertanian Bogor (IPB) untuk uji kimia. Dari hasil penilitian dapat disimpulakan bahwa darai hasil uju kimia menunjukan bahwa hasil kadar air (2,01%, 2,38%), kadar abu (1,01%, 2,83%), dan kadar lemak (22,00%, 22,94%) memberikan pengaruh nyata terhadap biscuit tepung tulang ikan cakalang, sedangkan protein, karbohidrat by difference, kalsium dan fosfor memberikan pengaruh tudak nyata terhadap biscuit tepung tulang ikan cakalang.

Karakteristik Kimia dan Evaluasi Sensori Produk Ikan Teri Kering Lokal di Desa Toniku Ruslan A. Daeng; Ibnu W. Laitupa
BIOSAINSTEK Vol 2 No 01 (2020): Januari 2020
Publisher : UNIVERSITAS MUHAMMADIYAH MALUKU UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/biosainstek.v2i01.309

Penelitian ini dilaksanakan di Laboratorium Pengolahan Hasil Perikanan THP UMMU Ternate untuk uji organoleptik dan Laboratorium Ilmu Pangan IPB untuk uji Kimia, dengan tujuan untuk mengetahui mutu organoleptik dan kimia pada produk lokal ikan teri kering yang diproduksi oleh masyarakat di Desa Toniku Kabupaten Halmahera Barat Provinsi Maluku Utara. Penggunaan analisa mutu ditinjau dari aspek organoleptik dan kimia serta rancangan percobaan yang digunakan dalam penilitian ini adalah Rancangan Acak Lengkap (RAL) faktor tunggal serta analisis varian (Anova)dan hasil uji organoleptik dihitung menggunakan nilai rata-rata dan standar Deviasi dalam metode penelitian diharapkan menjawab tujuan penelitian. Hasil penelitisan didapat bahwa hasil pengujian organoleptik ikan teri kering yang dihasilkan oleh nelayan/pengusaha ikan di Desa Toniku masih sesuai dengan standar mutu organoleptik yang ditetapkan, dengan rata-rata nilai dari ke empat parameter adalah Kenampakan (8-7), Bau (8-7), Rasa (7), Konsistensi (8-7). Hasil Uji karakteristik kimiawi meliputi kadar air dengan nilai (2,08 pada penyimpanan 3 bulan, sedangkan nilai terendah adalah 1,27), kadar abu (1,83 yaitu diperoleh pada penyimpanan 3 bulan. Sedangkan nilai terendah adalah 1,01 yaitu diperoleh pada penyimpanan bulan), kadar protein (7,38 yaitu diperoleh pada penyimpanan 3 bulan. Sedangkan nilai terendah 7,36 yaitu diperoleh pada penyimpanan 1 bulan dan 2 bulan), kadar lemak (22,94 yaitu diperoleh pada penyimpanan 3 bulan. Sedangkan nilai terendah adalah 20,08 yaitu diperoleh pada penyimpanan 1 bulan) dan Karbohidrat (1,48 yaitu diperoleh pada penyimpanan 3 bulan. Sedangkan nilai terendah adalah 1,22 yaitu diperoleh pada penyimpanan 1 bulan)

Sensory Quality Characteristics of Skipjack Tuna Crackers (Katsuwonus pelamis) Substituted with Tuna Bone Flour Rasna Wahab; Ahmad Talib; Ruslan A. Daeng
BIOSAINSTEK Vol 8 No 1 (2026): Jurnal BIOSAINSTEK
Publisher : UNIVERSITAS MUHAMMADIYAH MALUKU UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/biosainstek.v8i1.2722

Indonesia is an archipelagic country with vast marine resources, dominated by pelagic fish such as tuna and skipjack tuna. Skipjack tuna (57,126.3 tons/year in North Maluku) is often processed traditionally, but parts other than the meat, such as bones, are generally discarded. Fish bones are a waste product rich in calcium and phosphorus, which are important for the body. Utilizing this waste into bone meal can increase the nutritional value of processed fishery products, such as fish crackers. The research was conducted at the UMMU Fishery Product Technology Laboratory in January 2024. The methods included making tuna bone meal (boiled, dried, and ground) and making skipjack fish crackers. The crackers were made in four formulations: A0 (control, 0% bone meal), A1 (10%), A2 (20%), and A3 (30%). The main analysis was a sensory quality test (organoleptic) for appearance, aroma, taste, and texture, followed by a Least Significant Difference (LSD) test if there was a significant effect. The organoleptic test results showed that the addition of tuna fish bone meal had a significant effect on all sensory quality parameters (appearance, aroma, taste, and texture). The highest values for all parameters (except appearance, which was highest in A4/30%) were generally achieved at a 30% fish bone meal addition concentration (A3 or A4 depending on the naming in the table), indicating an increase in panelist acceptance as the bone meal substitution increased. This demonstrates the potential for utilizing fish bone waste.

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