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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 Ilmiah Wahana Pendidikan Jurnal Sains dan Teknologi Jurnal Pengabdian Masyarakat Bidang Sains dan Teknologi Agrikan: Jurnal Agribisnis Perikanan MARAS : Jurnal Penelitian Multidisplin JURNAL SAINS, SOSIAL DAN HUMANIORA
Azis Husen, Azis
Universitas MUhammadiyah Maluku Utara
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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

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.
Kajian Kualitas Mutu Ikan Cakalang Asap (Katsuwonus Pelamis) di Kelurahan Sasa Kota Ternate Selatan Husen, Azis; Jamlaay, Frits
MARAS : Jurnal Penelitian Multidisiplin Vol. 2 No. 4 (2024): MARAS : Jurnal Penelitian Multidisiplin, Desember 2024
Publisher : Lumbung Pare Cendekia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60126/maras.v2i4.483

Abstract

Ikan cakalang merupakan salah satu produk olahan yang dapat dijadikan bahan baku pengolahan dengan menggunakan kombinasi dan bahan kimia hasil pembakaran bahan bakar. Penelitian ini bertujuan untuk mendapatkan waktu terbaik dalam proses pengawetan ikan cakalang (Katsowonus pelamis) sehingga dapat menghasilkan daging ikan asap dengan kualitas yang baik. Penelitian ini menggunakan pengujian mikrobiologi dan organoleptik yaitu untuk mengetahui warna, rasa, tekstur, aroma, bau dengan menggunakan analisis statistik. Berdasarkan hasil analisis uji organoleptik daging cakalang asap terhadap warna, rasa, aroma, penampakan, dan tekstur dari kelima perlakuan, produk ikan asap masih dapat diterima oleh panelis sedangkan untuk hari ke-2 dan ke-3 daging ikan yang disimpan dilihat dari kualitas dan mutu serta rasa ikan asap sudah terkontaminasi jamur dan bakteri pada hari ke 4,5,6,7,8, dan tangga l 9 sudah tidak dapat dikonsumsi lagi, suhu yang digunakan untuk ikan asap diasapi adalah 80-110 oC sedangkan penyimpanan pada suhu 4oC freezer dan penyimpanan ikan asap selama 9 hari. Pengujian mikrobiologi Angka Lempeng Total (ALT) dengan tiga kali analisa didapatkan sampel pertama dengan nilai kecil sebesar 31,508 sedangkan sampel kedua dengan nilai 32,905 dan ketiga sebesar 35,801 sehingga bakteri kecil adalah sampel pertama.
Pemasaran Ikan Tuna (Thunnus sp) di Pelabuhan Perikanan Nusantara (PPN) Kota Ternate Azis Husen
ABDIKAN: Jurnal Pengabdian Masyarakat Bidang Sains dan Teknologi Vol. 1 No. 2 (2022): Mei 2022
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (394.292 KB) | DOI: 10.55123/abdikan.v1i2.254

Abstract

The Ternate Archipelago Fishery has a strategic role in development of fisheries and marine affairs, namely as a center for marine fisheries activities.A properly functioning Nusantara Ternate Fishery will be a beneficial point between economic marketing activities at sea and economic marketing activities on land.The purpose of this research is to know the marketing management method of tuna fish at the Ternate Archipelago Fisheries.This research was conducted at the Ternate Archipelago Fishery in Bastiong Village, South Ternate City. The method of data collection was using secondary and primary data.Marketing of tuna exports was 621,951 (kg), in 2018 tuna exports were 540,450 (kg), in 2019 the number of tuna exports was 268,384 (kg), in 2020 tuna exports were 447,550 (kg) and in 2021 PPN Ternate carried out exports 589,767 (kg). Marketing exports of tuna from Ternate, North Maluku directly to Singapore, Vietnam while the aims of export destinations are Bitung, Makassar, Surabaya, Jakarta and Batam. The activity of the fishing business industry is increasing because during the Covid-19 pandemic in 2019-2020 tuna exports experienced a very significant decline.The marketing of tuna for PPN Ternate nationally and internationally is very promising for development, so the marketing strategy is needed to be implemented, including improving facilities and infrastructure, making technological efforts for the fishing boat and fishing gear.
Pengaruh Penambahan Tepung Tapioka Terhadap Sifat Organoleptik Otak-Otak Ikan Madidihang (Thunnus Albacares) Husen, Azis; Abdulsalam, Fitriany
MARAS : Jurnal Penelitian Multidisiplin Vol. 3 No. 4 (2025): MARAS : Jurnal Penelitian Multidisiplin, Desember 2025
Publisher : Lumbung Pare Cendekia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60126/maras.v3i4.1265

Abstract

Teknologi pembuatan otak-otak ikan berfungsi sebagai upaya diversifikasi produk olahan ikan berbentuk gel yang diharapkan dapat memberikan nilai tambah bagi hasil perikanan. Otak-otak ikan merupakan salah satu produk olahan yang telah lama dikenal masyarakat. Penelitian ini bertujuan untuk mengetahui proses pembuatan otak-otak ikan menggunakan ikan madidihang (Thunnus albacares) serta mengevaluasi tingkat kesukaan (uji organoleptik) meliputi kenampakan, aroma, rasa, dan tekstur. Analisis data dilakukan menggunakan Rancangan Acak Lengkap (RAL). Hasil penelitian menunjukkan bahwa penggunaan ikan madidihang berpengaruh nyata terhadap nilai organoleptik. Perlakuan A0 (200 g ikan madidihang dan 150 g tepung tapioka) memberikan hasil terbaik dan paling disukai panelis pada seluruh parameter. Nilai rasa tertinggi diperoleh sebesar 7,56, dengan cita rasa ikan yang alami dan gurih; tekstur 7,24, menunjukkan kekenyalan optimal tanpa lengket; aroma 7,60, menampilkan aroma khas ikan yang kuat dan tidak tertutup bahan tambahan; serta kenampakan 7,36, dengan tampilan visual yang menarik dan seragam. Dengan demikian, otak-otak ikan madidihang memiliki potensi sebagai produk olahan ikan bernilai tambah tinggi yang disukai konsumen.
Microbiological Bacteria Analysis of Salted White Snapper Fish Sold in Ternate City Isra Abuba; Ahmad Talib; Ibnu W Laitupa; Azis Husen
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.v4i2.2263

Abstract

This research was conducted in the market in Ternate City for sampling salted white snapper and for the microbiological testing process carried out at the Class I Babullah Ternate Fish Quarantine Station in March 2024, with the aim of knowing the safety level of salted white snapper products in Ternate City and to identify microbial content in salted white snapper products. The working method used is to conduct microbiological testing of Salmonella sp bacteria using (ISO 6579: 2015) on salted white snapper fish samples obtained from the three markets in Ternate City. The results showed that the test results of salted white snapper fish in Dufa-Dufa Market, Gamalama Market, Bastiong Market were negative for Salmonella bacteria and the results of pre-enrichment tests, enrichment tests and biochemical tests of Salmonella sp bacteria in salted white snapper fish in Dufa-Dufa Market, Gamalama Market, Bastiong Market were negative for Salmonella bacteria. While the advice from the author is that the results of the research that has been done can be suggested for salted fish traders who are sold by further improving cleanliness at the place of sale, equipment and the traders themselves so that contamination of salted fish can be minimized.
Preference Analysis and Nutritional Profile of Yellowfin Tuna (Thunnus albacares) Fish Cake with the Addition of Corn Flour Fitriany Abdulsalam; Sitkun Deni; Azis Husen
JURNAL SAINS SOSIAL DAN HUMANIORA (JSSH) Vol. 6 No. 1 (2026): 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.v6i1.2752

Abstract

Yellowfin tuna (Thunnus albacares) is a highly nutritious fish, rich in protein and low in fat. However, its quality degrades quickly, prompting the need for processing diversification. One such process is making otak-otak, a traditional fish cake typically made with tapioca flour. This study introduced an innovation by adding cornstarch as a binding agent to evaluate its effects on the organoleptic properties and chemical composition (proximates) of the fish otak-otak. The aims were to assess panelists’ preferences based on taste, texture, aroma, and appearance, and to analyze the proximate composition water, protein, fat, ash, and carbohydrates. The research was carried out at the Fish Product Technology Laboratory, Muhammadiyah University of North Maluku, using fresh bigeye tuna meat. The products were prepared by mixing 150 g tapioca flour with varying amounts of cornstarch (0%, 25%, 50%, 75%), then steamed, partially fried, and tested by 25 untrained panelists using a hedonic scale. Data analysis involved ANOVA, DMRT, Kruskal-Wallis, and Mann-Whitney tests. Results showed that adding cornstarch significantly impacted both sensory qualities and chemical composition. The treatment without cornstarch (A0) received the highest scores on taste, aroma, texture, and appearance, indicating higher preference. Proximate analysis revealed that the highest protein content was in A0 (20.37%), while A2 had the lowest water content (57.98%) and the highest carbohydrate level (23.22%). Overall, products without cornstarch were more favored, although higher cornstarch levels increased carbohydrate content and decreased sensory appeal.
Co-Authors Abdulsalam, Fitriany Abuba, Isra Dora Bernadisman Endang Yuli Herawati Fitriany Abdulsalam Frits Jamlaay Frits Jamlaay, Frits Gunawan, Sukrianto Hairil, Jumahir Ibnu W. Laitupa Isra Abuba Jumahir Hairil Laitupa, Ibnu W Muhammad Agus Muljanto Ruslan Daeng Matteru, Ruslan Daeng Safri Chairuddin Siswahyudianto Sitkun Deni Sukrianto Gunawan Talib, Dr. Ahmad Talib, Dr. Ahmad Yenny Risjani