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All Journal AQUATIC SCIENCE & MANAGEMENT Techno: Jurnal Penelitian Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil Jurist-Diction Jurnal Visualika Jurnal Ilmiah Wahana Pendidikan Jurnal Sains dan Teknologi JURNAL SAINS, SOSIAL DAN HUMANIORA Jurnal Pengabdian Masyarakat Bidang Sains dan Teknologi Agrikan: Jurnal Agribisnis Perikanan MARAS : Jurnal Penelitian Multidisplin
Azis Husen, Azis
Universitas MUhammadiyah Maluku Utara
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Veterinary Other

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Seasonal variation in meat and liver histopathology of white snapper (Lates calcarifer) from mercury-polluted Kao Gulf Waters, North Halmahera, Indonesia Husen, Azis; Herawati, Endang Yuli; Risjani, Yenny
AQUATIC SCIENCE & MANAGEMENT Vol 4, No 1 (2016): April
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jasm.4.1.2016.14394

Abstract

Title (Bahasa Indonesia): Histopatologi daging dan hati ikan kakap putih (Lates calcarifer) pada musim berbeda dari Perairan Teluk Kao yang tercemar merkuri (Hg), Halmahera Utara, Indonesia. Fish caught in Kao Gulf waters has been contaminated by mercury in low concentration. This study aimed to identify and analyze the impact of mercury (Hg). Water, sediment and fish samples were taken using a plastic scoop, a grab, and fishing. Hg content analysis used AAS (atomic absorption spectrophotometer). While the histopathological analysis of the fish meat and liver used automated slide stainer and microscope. Hg concentration of Kobok and Taolas river water in dry season and rainy season was not safe to consume according to Indonesian National Standard of 7387/2009 for natural mineral water. Hg concentration of the sediment also did not meet the Indonesian quality standard according to Government Regulation Numbered 82/2001. Fish were still allowed to be consumed. The meat and liver histopathology  in dry and rainy season had tissue cell change, such as edema, degeneration hydrophic, and lamellae fusion. Ikan yang tertangkap di Perairan Teluk Kao telah terkontaminasi dengan merkuri dalam jumlah rendah. Penelitian ini bertujuan untuk mengetahui dan menganalisis dampak pencemaran merkuri (Hg) dengan menginformasikan keamanan konsumsi ikan Kakap Putih di perairan Teluk Kao Halmahera Utara.  Sampel air diambil mengunakan gayung plastik, sampel sedimen dengan alat grab sampler sedangkan sampel ikan mengunakan alat pacing. Analisis kandungan Hg air, sedimen dan ikan dengan metode AAS (atomic absorption spectrophotometer). Analisis histopatologi daging dan hati ikan dengan alat automated slide stainer dan mikroskop. Hasil menunjukkan bahwa Nilai Hg air sungai Kobok dan Taolas pada musim panas dan musim hujan tidak layak dikonsumsi menurut SNI 7387/2009. Konsentrasi Hg dalam sedimen juga tidak memenuhi Standar Baku Mutu Indonesia menurut Peraturan Pemerintah No. 82 Tahun 2001.  Ikan kakap putih masih diizinkan untuk dikonsumsi. Histopatologi daging dan hati ikan kakap putih pada musim panas dan musim hujan yang mengalami perubahan jaringan sel, seperti mengalami edema, degenerasi hidropis, dan fusi lamellae.
HAK BERSERIKAT DAN BERKUMPUL WARGA NEGARA ASING DALAM PENDIRIAN ORGANISASI KEMASYARAKATAN DI INDONESIA Azis, Muhammad Husen
Jurist-Diction Vol. 1 No. 2 (2018): Volume 1 No. 2, November 2018
Publisher : Faculty of Law, Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jd.v1i2.11014

Abstract

Setiap orang berhak atas kebebasan berserikat dan berkumpul, tak terkecuali bagi warga negara asing yang berkedudukan di wilayah hukum Negara Indonesia. Dalam mengaktualisasikan hak berserikat dan berkumpulnya tersebut, baik warga negara Indonesia maupun warga negara asing dapat mendirikan suatu organisasi yang bernama Ormas. Pengaturan tersebut terdapat dalam UU No. 17 Tahun 2013 yang selanjutnya diubah dengan Perppu No. 2 Tahun 2017 dan ditetapkan melaluiUU No. 16 Tahun 2017. Dalam UU Ormas tersebut, dinyatakan bahwa tak hanya warga negara Indonesia saja yang dapat mendirikan Ormas, namun warga negara asing juga dapat mendirikan Ormas. Namun demikian, dalam rangka menjalankan kebebasan berserikat dan berkumpul tersebut, setiap warga negara wajib tunduk kepada pembatasan dengan maksud untuk menjamin pengakuan dan penghormatan atas hak dan kebebasan orang lain dalam suatu kehidupan demokratis. Demikian pula terhadap Ormas yang didirikan oleh warga negara asing, terdapat suatu pembatasan untuk menjamin kemanfaatan dan melindungi berbagai kepentingan nasional. Selain pembatasan, ditetapkan pula pengaturan mengenai pengawasan terhadap Ormas yang didirikan oleh warga negara asing guna menjamin terlaksananya fungsi dan tujuan Ormas yang sesuai dengan nilai-nilai Pancasila dan tujuan nasional yang berdasarkan alinea keempat Pembukaan UUD NRI Tahun 1945.
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 | Full PDF (1091.296 KB) | DOI: 10.29239/j.akuatikisle.3.1.1-10

Abstract

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
Analisis Kualitas Air yang Tercemar Merkuri (Hg) di Perairan Teluk Kao Halmahera Utara Azis Husen
TECHNO: JURNAL PENELITIAN Vol 6, No 01 (2017): Techno Jurnal Penelitian
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/tk.v6i01.555

Abstract

AbstrakPenelitian ini menganalisis dan menentukan tingkat pencemaran merkuri (Hg) di perairan Teluk Kao Halmahera Utara. Metode yang digunakan adalah metode survei observasi wawancara dan pengambilan sampel air dengan cara purposive sampiling sedangkan untuk analisis air dan sedimen mengunakan alat spektrofotometer penyerap atom (atomic absorption spectrophotometer, AAS).  Analisis kualitas air sungai, air laut di perairan Teluk Kao Halmahera Utara untuk pagi dan sore dengan nilai sebesar 0,004 mg/L - 0,0038 mg/L.  Sedangkan kandungan merkuri (Hg) untuk sedimen pagi dan sore dengan nilai 0,0032,  mg/L - 0,0076 mg/L.  Berdasarkan dari hasil tersebut bahwah mutu air sungai Kobok dan Taolas di perairan Teluk Kao Halmahera Utara sudah tidak bisa dikonsumsi sesuai Peraturan Pemerintah Pengelolaan air minum secara konvensional (kelas 1), 0,001 ppm, (kelas 2 dan 3), 0,002 ppm dan (kelas 4). 0,005 ppm dengan demikian mutu air sungai Teluk Kao sudah tidak aman untuk di konsumsi bagi masyarakat Teluk Kao.  Sedangkan untuk sedimen sungai Kobok dan Taolas Teluk Kao sudah tidak lagi memenuhi Standar Bahan Baku Mutu sesuai Peraturan Pemerintah No. 82 Tahun 200 kelas I. 0,001 mg/L kelas II. 0,002 mg/L kelas III. 0,002 mg/L kelas IV 0,005 mg/L. Kata kunci: Pencemaran; merkuri (Hg);air sungai; air laut; sedimen AbstractThe research analyzed and determined the level of mercury (Hg) pollution in Kao Gulf waters of North Halmahera. Method used was survey, observation, and interview. Water sampling was conducted with purposive sampling. Water and sediment analysis was conducted using atomic absorption spectrophotometer (AAS). Analysis of river water and sea water quality in Kao Gulf waters of North Halmahera was conducted in the morning and afternoon with value of 0.004 mg/L – 0.0038 mg/L. Whereas, mercury (Hg) content for sediment in the morning and afternoon was 0.0032,  mg/L – 0.0076 mg/L. Based on the result, the water quality of Kobok and Taolas River in Kao Gulf waters of North Halmahera cannot be consumed because based on the Government Regulation on conventional drinking water management the water quality value is 0.001 ppm (class 1), 0.002 ppm (class 2 and 3), and 0.005 ppm (class 4); therefore, the water quality in Kao Gulf river is not safe to be consumed by the community in Kao Gulf. Regarding sediment of Kobok river and Taolas of Kao Gulf, it was no longer met the Quality Standard according to the Government Regulation No. 82/2001 which is:  Class I of 0.001 mg/L, Class II of 0.002 mg/L, Class III of 0.002 mg/L and Class IV of 0.005 mg/L. Keywords: Pollution; mercury (Hg); river water; sea water; sediment
Analisis Kualitas Air Sungai Yang Bermuara Di Perairan Teluk Kao Halmahera Utara Azis Husen
Agrikan: Jurnal Agribisnis Perikanan Vol 9, No 1 (2016)
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.9.1.9-15

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (505.185 KB) | DOI: 10.29239/j.agrikan.11.2.59-64

Abstract

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.
Effect Fortification of Tuna Fish Bone Flour and Anchovy Powder with Different Concentrations on the Calcium value of Ikan Tuna Kering Kayu Canned Ibnu Wahab Laitupa; Azis Husen
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.509-512

Abstract

As a province that has a very large sea area, North Maluku must be able to become a leading province in the fishery product sector. The mushrooming of fishery product processing businesses carried out by micro-industries in North Maluku is certainly very good but it must also be followed by the nutritional quality of the products produced. One type of nutrition that can be increased in processed fish is calcium, a material that can be used as a source of calcium is also easily available, such as tuna bone meal and anchovies which have a high enough calcium content. In previous research, it was found that the use of tuna fish bone meal had a high effect on the value of canned tuna with an average of 792.9 mg per 180 grams, the fortification of anchovy flour had an effect on product calcium, which averaged 83.34 mg per 180 grams and without preparation with an average calcium value of 21.6 mg per 180 mg. However, it has not been able to reveal the best and proper fortivication to increase the calcium content of the product, so it is necessary to continue with different concentrations for activation.The research started from the preparation stage, manufacturing of fortivication materials, product manufacturing, calcium testing, microbiological testing and statistical analysis, carried out with five treatments, namely without fortivication or 0% (A0), fortivication of tuna fish bone meal 3% (B1), flour. 6% tuna bones (B2), 3% anchovy flour (C1), 6% anchovy flour (C2).From the results of the study it was found that fortivication using tuna bone meal as much as 6% had a high effect on the increase in calcium content in canned tuna with an average of 7.253 ppm. Whereas fortivication using 3% and 6% anchovy flour had an effect on the increase in product calcium with an average value of 473 ppm and 790 ppm, respectively.
Analysis of the Quality of Smoked Skipjack Fish with Coconut Shell Curing Material During Storage at Room Temperature Azis Husen; Ibnu Wahab Laitupa
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.530-538

Abstract

Ternate has abundant skipjack pelagic fish fishery resources and it becomesas a process smoked fish which is consumed by all people from lower, middle to upper level. This study aims to determine the quality of smoked skipjack fish by using coconut shells. Organoleptic observations include appearance, color, aroma, taste, texture, appearance. The methods used in this research are descriptive and quantitative methods. With organoleptic and microbiological test parameters (Total Plate Figures). The samples used for analysis were 12 tails for 8 organoleptic testing and 4 for ALT testing. The organoleptic test results on smoked skipjack tuna on the color, taste, aroma, naming, and texture of the five analyzes were still acceptable to the 27 panalis of smoked skipjack tuna produced on the first, second and third day after the third day of meat the skipjack tuna that is stored has deteriorated quality and is contaminated by bacterial fungi, so the fourth, fifth, and sixth day of coconut shell smoked cakalng fish can no longer be consumed. The results of the ALT microbiological test for smoked skipjack tuna obtained the lowest value was 33.602, the second with a value of 36.006 and the third 37.505 from the test results the smallest bacteria with a value of 33.602.
Karakteristik Uji Organoleptik Ikan Cakalang Asap dengan Menggunakan Asap Cair dari Tempurung Kelapa, Sabut Kelapa dan Kayu Mangrove Dr. Ahmad Talib; Sukrianto Gunawan; Azis Husen
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 1 (2020)
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1315.13 KB) | DOI: 10.29239/j.agrikan.13.1.83-90

Abstract

Asap cair mempunyai sifat anti bakterial sehingga bahan makanan dapat bertahan lama tanpa membahayakan konsumen. Pengawetan dengan asap cair mampu memberikan karakteristik berupa aroma, warna dan rasa yang spesifik pada produk yang dihasilkan.  Bahan baku yang digunakan pada penelitian ini adalah tempurung, sabut kelapa dan kayu mangrove. Tujuan penelitian ini adalah untuk mengetahui proses pembuatan asap cair menggunakan perlakuan tempurung kelapa, sabut kelapa dan kayu mangrove dan dilanjutkan dengan uji organoleptik meliputi atribut  kenampakan, rasa, warna dan tekstur produk ikan asap.  Penelitian ini menggunakan analisis kuantitatif dan kualitatif dengan terhadap perlakuan ikan cakalang  dengan menggunakan asap cair.  Hasil penelitian ini menunjukkan bahwa asap cair dengan perlakuan tempurung kelapa lebih baik dibandingkan dengan perlakuan lainnya dengan nilai tertinggi pada semua parameter yang meliputi (kenampakan, rasa, warna dan tekstur) secara berurutan adalah ( 5,92; 6,04;6,4;5,92 dan 6,24) sedangkan perlakuan lainnya dengan nilai yang lebih rendah.
SISTEM INFORMASI PEMESANAN BARANG BERBASIS WEB PADA TOKO KELONTONG AMANAH Husen Azis; Dora Bernadisman
Jurnal Visualika Vol. 7 No. 1 (2021): Journal Visualika
Publisher : STMIK Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Toko Amanah merupakan toko kelontong yang menerapkan sistem pemesanan. sistem pemesanan memungkinkan pelanggan tidak harus mengunjungi toko, namun demikian pelanggan tidak bisa mengetahui harga atau pun melihat barang yang dijual pada toko amanah, maka dengan ini pelanggan hanya bisa berspekulasi atas barang yang ingin dipesannya. Selain itu pemesanan biasanya dilakukan pelanggan dengan memberikan catatan pada secarik kertas yang memungkinkan catatan tersebut hilang. Untuk menanggulangi permasalahan diatas penulis bermaksud ingin membuat sistem informasi pemesanan barang berbasis web. Pada penelitian ini metodologi yang penulis gunakan adalah Extreme Programming (XP) yang meliputi planning, design sampai dengan Testing. Adapun tools perancangan penulis menggunakan UML, dengan menerapkan bahasa pemrograman PHP dan MySQL. Hasil dari penelitian ini adalah terciptanya sistem informasi pemesanan barang yang memuat katalog barang, detail pesanan dan catatan tagihan yang bisa diakses via internet sehingga pelanggan bisa memilih dan memesan barang kapanpun dan dimanapun berada, serta tidak khawatir kehilangan catatan pesanan.
Co-Authors Abdulsalam, Fitriany Abuba, Isra Ahmad Talib Dora Bernadisman Endang Yuli Herawati Frits Jamlaay Frits Jamlaay, Frits Gunawan, Sukrianto Hairil, Jumahir Jumahir Hairil Laitupa, Ibnu W Muhammad Agus Muljanto Ruslan Daeng Matteru, Ruslan Daeng Safri Chairuddin Sukrianto Gunawan Talib, Dr. Ahmad Talib, Dr. Ahmad Yenny Risjani