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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

Identifikasi Jenis-Jenis Ikan Teleostei yang Tertangkap Nelayan di Wilayah Perairan Pesisir Kota Ternate Selatan Kaidi, Arifin Mudin; Tangke, Umar; Daeng, Ruslan A.
JURNAL SAINS SOSIAL DAN HUMANIORA (JSSH) Vol 1 No 1 (2021): Juni 2021
Publisher : Lembaga Penellitian, Pengabdian dan Publikasi (LP3M), UNIVERSITAS MUHAMMADIYAH MALUKU UTARA

Potensi ikan di perairan pesisir Pulau Ternate sangat besar, baik potensi sumberdaya dalam proses pemanfaatan maupun potensi untuk pemgembangan sumberdaya alam. Dengan adanya upaya untuk menjaga kelestarian ikan agar tidak punah, sehingga dilakukan penelitian tentang identifikasi ikan sebagai langkah awal dalam upaya menjaga kelestarian ikan. Metode yang digunakan dalam penelitian ini adalah metode observasi, wawancara, dokumentasi dan studi pustaka. Pengumpulan sampel dilakukan setiap hari selama 3 minggu padabulan November 2017 dengan lokasi pengambilan sampel di wilayah perairan pesisir Kota Ternate Selatan. Identifikasi dan pengukuran sampel ikan di Laboraturium Pengolahan Hasil Perikanan Universitas Muhammdiyah Maluku Utara dan home base. Metode analisa data yangdigunakan adalah metode deskriptif kualitatif berdasarkan ciri-ciri morfologi yangtelah dilakukan. Hasil penelitian diperoleh 14 jenis ikan Teleostei yang meliputi Epinephelus fuscoguttatus, Epinephelus fuscoguttatus, selarodies leptolepis, Decaptures, Caranx sp, Caesio cuning, s. Canaliculatus, Lethrinus lentjan, Mugil cephalus, Mugil cephalus, Plectropomus macullatus, Upeneus mullocensin, Lutjanus campechanus, Euthynnus affinis, Katsuwonus pelamis, Scarus sp. dengan daerah sebaran nelayan Kota Ternate meliputi daerah perairan yang berada di bagian Selatan Kota Ternate dan sudah sangat dekat dengan Pulau Maitara.

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.

Size Structure and Utilization Rate of White Snapper (Lates calcarifer., Bloch 1790) in the Waters of Sil Village, East Halmahera District Asirun, Samman; Tangke, Umar; Bafagih, Aisyah; Daeng, Ruslan A.
JURNAL SAINS SOSIAL DAN HUMANIORA (JSSH) Vol. 4 No. 2 (2024): JSSH : Jurnal Sains, Sosial dan Humaniora
Publisher : Lembaga Penellitian, Pengabdian dan Publikasi (LP3M), UNIVERSITAS MUHAMMADIYAH MALUKU UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/jssh.v4i2.2261

White snapper is one of the coastal fishery products in East Halmahera waters with the amount of production seen to increase from 2019-2021 by 250 tons / year to 457 tons / year. This is because white snapper is the main catch of gill net fishing gear when compared to other types of demersal fish. The continuous utilization of demersal fish, especially sea bass, will trigger changes in the stock of fish populations in the waters, so fisheries management is needed. The benefit of this study aims to measure the size structure and utilization rate of sea bass in the waters of Sil Village, East Halmahera Regency. Primary data collection in the form of data on vessels and fishing gear, fishing time, number and length of sea bass was carried out directly in the field during fishing operations. The research data were analyzed to achieve the research objectives, namely the evaluation of population dynamics including growth, mortality, recruitment, exploitation rate and Spawning Potential Ratio (SPR). The results showed that the sea bass (Lates calcarifer) in the waters of Sil Village consisted of 2 age groups with a length range of 5 - 41 cm TL, had a relatively slow growth of sea bass, with a decrease in the population of sea bass dominated by fishing mortality compared to natural mortality and a high exploitation rate of tembang fish with a recruitment process that was not optimal.

Analysis of Pathogenic Bacteria in Salted Yellowtail (Caesio cuning) Fish Products in Ternate City Area Markets Nafsih, Alfattah; Talib, Ahmad; Bafagih, Aisyah; Daeng, Ruslan A.
JURNAL SAINS SOSIAL DAN HUMANIORA (JSSH) Vol. 4 No. 2 (2024): JSSH : Jurnal Sains, Sosial dan Humaniora
Publisher : Lembaga Penellitian, Pengabdian dan Publikasi (LP3M), UNIVERSITAS MUHAMMADIYAH MALUKU UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/jssh.v4i2.2262

Salted fish is a food ingredient made from fish meat preserved by salting and drying methods that has a distinctive taste and texture with a shelf life of up to months to years. However, the traditional process of making and selling salted fish still does not pay attention to sanitation and hygiene issues. This study aims to identify Escherichia coli bacteria and determine the total Escherichia coli bacteria in yellowtail salted fish products (Caesio cuning). The benefits of this study can determine whether or not yellowtail salted fish products (Caesio cuning) meet the requirements for pathogenic bacterial contamination according to SNI. Random sampling, the samples used in this study were salted yellowtail fish (Caesio cuning) obtained at the three markets in Ternate City Region. The microbiological test stages of determining Escherichia coli bacteria using (SNI 2332.1: 2015) are in the pre-suspect test and the presumptive test adjusted to the APM Table (Most Likely Number). The data were analyzed descriptively qualitatively, obtained the total results of Escherichia coli bacteria from the three samples, namely <3 APM. The results of this study are in accordance with the requirements of the quality standard of dried salted fish for Escherichia coli bacterial contamination based on the Indonesian National Standard (SNI 8273-2016) which is <3 APM so that it is feasible and safe for consumption because it does not exceed the predetermined limit.

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