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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

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 Research Media and Publishing LLC

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

Penelitian ini bertujuan 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

Pengaruh Ekstra Buah Pala pada Mutu Ikan LayangAsap Azis Husen
INSOLOGI: Jurnal Sains dan Teknologi Vol. 1 No. 6 (2022): Desember 2022
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v1i6.1266

Preservation is defined as an effort to maintain the quality of fish or extend the shelf life of fish so that the fish can still be used and consumed ingood and proper condition. The processing of smoked fish caused this condition by immersing nutmeg extract, which is only known in certain areas with limited consumers, such as in the city of Ternate, North Maluku. The purpose of this study was to determine the effect of nutmeg extract treatment and soaking time on the taste of smoked flying fish. This research consisted of two stages, namely the preparation of raw materials and the manufacture of smoked flying fish. By using organoleptic tests, namely appearance, smell, taste,and texture. The single factor utterly randomized design analysis. The results of immersion research concentrations of nutmeg extract were 0%, 10%, 15% and 20%. For the organoleptic value of appearance with an average value of 25.8, smell with an average value of 27.4, taste 31.2 and texture 31.4. Very influential on the quality characteristics of smoked flying fish for appearance, smell, taste, and texture of the product smoked flying fish, and organoleptic test results of smoked flying fish that have the best value are Texture 31.4 at 20% treatment, due to the high concentration of nutmeg extract, the panelists gave a high rating, which is very preferred.

Perlakuan Ekstra Pala Pada Mutu Organoleptik Ikan Layang (Decapterus spp) Asap Azis Husen; Safri Chairuddin
Jurnal Ilmiah Wahana Pendidikan Vol 9 No 1 (2023): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

Smoking foodstuffs, especially fish is one of the oldest traditional processing methods. Preservation is defined as an effort to maintain the quality of fish or extend the shelf life of fish so that the fish can still be used and consumed ingood and proper condition. The processing of smoked fish caused this condition by immersing nutmeg extract, which is only known in certain areas with limited consumers, such as in the city of Ternate, North Maluku. The purpose of this study was to determine the effect of nutmeg extract treatment and soaking time on the taste of smoked flying fish. This research consisted of two stages, namely the preparation of raw materials and the manufacture of smoked flying fish. By using organoleptic tests, namely appearance, smell, taste,and texture. The single factor utterly randomized design analysis. The results of immersion research concentrations of nutmeg extract were 0%, 10%, 15% and 20%. For the organoleptic value of appearance with an average value of 25.8, smell with an average value of 27.4, taste 31.2 and texture 31.4. Very influential on the quality characteristics of smoked flying fish for appearance, smell, taste, and texture of the product smoked flying fish, and organoleptic test results of smoked flying fish that have the best value are Texture 31.4 at 20% treatment, due to the high concentration of nutmeg extract, the panelists gave a high rating, which is very preferred.

Effect of Salt Concentration on Organoleptic and Microbiological Attributes of Mackerel scad (Decapterus macarellus) Azis Husen; Ahmad Talib; Jumahir Hairil; Frits Jamlaay
Agrikan: Jurnal Agribisnis Perikanan Vol 14, No 2 (2021)
Publisher : Sangia Research Media and Publishing LLC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.14.2.396-402

The salting is one of the traditional methods of processing fishery products that have an important role both in business and efforts to fulfill protein. The purpose of this study was to determine the effect of salt concentration and soaking time on the sensory value of flying fish. The organoleptic testing, total plate count, and analysis using a completely randomized design (CRD). Salting of fish with the total water method used is 4.5 liters using bulk salt for the treatment of A1 300 grams, A2 1 kg and A3 1.5 kg. The process of drying saltting fish using sunlight during the drying process from the morning at 08.00-16.00 WIT depending on the weather conditions drying process 3-5 days with an average temperature of 28-33 oC. Organoleptic test results of salting flying fish that have the best value, namely for the appearance with A3 treatment for salt concentration of 1 Kg with a value of 8.84, for the A2 salt odor concentration of 1 Kg with a value of 8.56, taste A2 with a salt concentration of 1 Kg with a value of 8.12, A3 texture for 1.5 Kg salt concentration with a value of 8.76. Meanwhile, for the ALT test, the smallest bacterial value is 1 Kg A2 with a value 1.1. Thus, salted fly fish products are still suitable for consumption.

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

Effect of Salt Concentration on Organoleptic and Microbiological Attributes of Mackerel scad (Decapterus macarellus) Husen, Azis; Talib, Ahmad; Hairil, Jumahir; Jamlaay, Frits
Agrikan Jurnal Agribisnis Perikanan Vol. 14 No. 2 (2021): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

The salting is one of the traditional methods of processing fishery products that have an important role both in business and efforts to fulfill protein. The purpose of this study was to determine the effect of salt concentration and soaking time on the sensory value of flying fish. The organoleptic testing, total plate count, and analysis using a completely randomized design (CRD). Salting of fish with the total water method used is 4.5 liters using bulk salt for the treatment of A1 300 grams, A2 1 kg and A3 1.5 kg. The process of drying saltting fish using sunlight during the drying process from the morning at 08.00-16.00 WIT depending on the weather conditions drying process 3-5 days with an average temperature of 28-33 oC. Organoleptic test results of salting flying fish that have the best value, namely for the appearance with A3 treatment for salt concentration of 1 Kg with a value of 8.84, for the A2 salt odor concentration of 1 Kg with a value of 8.56, taste A2 with a salt concentration of 1 Kg with a value of 8.12, A3 texture for 1.5 Kg salt concentration with a value of 8.76. Meanwhile, for the ALT test, the smallest bacterial value is 1 Kg A2 with a value 1.1. Thus, mackerel scad salted products are still suitable for consumption.

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

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

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 Husen, Azis; Laitupa, Ibnu Wahab
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Research Media and Publishing

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

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.

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