Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal International Journal of Research in Vocational Studies (IJRVOCAS)
Djainudin Alwi
Morotai Pacific University
Aerospace Engineering Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Social Sciences Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Carbon Absorption Potential on Seagrass Types Enhalus acoroides and Thalassia hemprichii In Morotai Island Water Nurafni; Iswandi Wahab; Balgis Bachmid; Rinto M. Nur; Kismanto Koroy; Djainudin Alwi; Titien Sofiati; Any Kurniawati
International Journal of Research in Vocational Studies (IJRVOCAS) Vol. 2 No. 3 (2022): IJRVOCAS - December
Publisher : Yayasan Ghalih Pelopor Pendidikan (Ghalih Foundation)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53893/ijrvocas.v2i3.137

Abstract

Seagrass is one of the most important ecosystems in coastal areas. Seagrass beds can absorb carbon of 1.15 tons/ha, with a carbon content below the substrate of 0.88 tons/ha (76.3%), higher than the carbon above the substrate, which is only 0.27 tons/ha (23, 7%). Research on carbon absorption in seagrass is still relatively carried out, so it is necessary to research the potential for carbon absorption in seagrass types Enhalus acoroides and Thalassia hemprichii in Morotai waters. The research will be carried out from September to December 2021, starting with seagrass sampling in three sub-districts (South Morotai, East Morotai, and South West Morotai Districts). The types of seagrass used were Enhalus acoroides and Thalassia hemprichii. Biomass sample analysis was carried out at the Basic Laboratory of the Faculty of Fisheries and Marine Sciences, Pacific Morotai University. Carbon analysis on seagrass was carried out at the Chemical Oceanography Laboratory of the Faculty of Marine and Fisheries Sciences, Hasanudin University Makassar. The seagrass sampling method used the quadratic transect method and sample analysis using the method Loss On Ignition (LOI). The results showed that Thalassia hemprichii has the highest carbon content in the roots, with a value of 38.94 gC/m2 to 49.48 gC/m2. In contrast, Enhalus acoroides has the highest carbon content in the roots with a carbon value of 30.77 gC/m2 to 37.86 gC/m2.
Diversification and Characterization Taste of Tuna ‘Pucuk Meatballs’ with Caisim (Brassica Juncea L.) As the Natural Dye Titien Sofiati; Risman; Asy’ari; Sandra Hi Muhammad; Djainudin Alwi
International Journal of Research in Vocational Studies (IJRVOCAS) Vol. 3 No. 1 (2023): IJRVOCAS - April
Publisher : Yayasan Ghalih Pelopor Pendidikan (Ghalih Foundation)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53893/ijrvocas.v3i1.198

Abstract

A fish has the natural perishable character because of the high concentration of water. The fish production have to be utilized in fast and accurate before the spoilage caused by the bacterial activity. One of the ways on utilizing fish is to be prepared as diversification products which is meatballs, and ect. The production of Tuna meatballs in Regency of Morotai Island is still in the standard level that probable to be improved. The improvement of the meatballs was made with the use of natural dye. One of the natural dye that can be used as food extraction (BTP) is Caisim (Brassica juncea L.). The purpose of this research is to create the meatballs product with Caisim (a kind of Chinese vegetable) and evaluate the product’s characteristics used the organoleptic test. The production was made at the Laboratory of Fisheries and Marine in University of Pacific Morotai. There were 50 untrained panelists. The result of this research is the diversification of Tuna meatballs with natural dye Caisim (Brassica juncea L) is successfully made and named with ‘Pucuk Meatballs’ (Bakso Pucuk). The Characteristics product of ‘Pucuk Meatballs’ has a smooth surface, not bladdery, and bright; the product’s specific fragrance; also, compact and rubbery texture.
Co-Authors Any Kurniawati Asy’ari Balgis Bachmid Iswandi Wahab Kismanto Koroy Nurafni Rinto M. Nur Risman Sandra Hi Muhammad Titien Sofiati