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All Journal Jurnal Pengabdian Magister Pendidikan IPA JURNAL SAINS dan INOVASI PERIKANAN
Muh Aksa Azis
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Education Medicine & Pharmacology Other

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Pengaruh Konsentrasi Dan Lama Perendaman Dengan Menggunakan Sodium Tripolyphosphate Terhadap Karakteristik Mutu Produk Udang Kupas Mentah Beku Peeled And Deveined: Pengaruh Konsentrasi Dan Lama Perendaman Dengan Menggunakan Sodium Tripolyphosphate Terhadap Karakteristik Mutu Produk Udang Kupas Mentah Beku Peeled And Deveined Rizky Ayu Lestari; Asnani; Andi Besse Patadjai; Muh Aksa Azis
JSIPi (JURNAL SAINS DAN INOVASI PERIKANAN) (JOURNAL OF FISHERY SCIENCE AND INNOVATION) Vol 7 No 1 (2023): JURNAL SAINS dan INOVASI PERIKANAN
Publisher : Pascasarjana Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jsipi.v7i1.168

Abstract

Tujuan penelitian ini yaitu untuk megetahui variasi konsentarsi STPP dan lama perendaman yang berbeda terhadap kemunduran mutu udang segar, dengan menggunakan parameter uji sensorik dan kimia. Jenis penelitian ini adalah eksperimen laboratorium dengan jumlah sampel pengujian sensorik sebanyak 6 sampel, pengujian rendemen dan kadar pospat sebanyak 18 sampel, pengujian nilai pH, kadar air, kadar abu dan TPC masing-masing sebanyak 6 sampel, TVB dan histologi masing-masing sebanyak 2 sampel. Hasil pengujian udang segar mentah beku perlakuan variasi konsentrasi STTP dan NaCl dengan waktu perendaman yang berbeda meliputi: berdasarkan uji ANOVA perlakuan kombinasi STPP dan NaCl dengan waktu perendaman yang berbeda berpengaruh tidak nyata terhadap rendemen dan berpengaruh sangat nyata terhadap uji sensorik variabel kenampakan, tekstur dan rasa, sedangkan perlakuan mandiri kombinasi STTP dan NaCl serta perlakuan mandiri waktu perendaman berpengaruh sangat nyata terhadap rendemen, sensorik kenampakan, teksur dan rasa tetapi berpengaruh tidak nyata terhadap bau. Pengujian mikrobiologi dan kimia dari sampel terpilih (C1T3 = kombinasi STPP dan NaCl 2,5% : waktu perendaman 3 jam) TPC 41,67,nilai pH 7,54, TVB 15,69 mg/100g, kadar air 81,12(%), kadar abu 1,82 (%) dan protein 33,56(%).
Penerapan Teknologi Pengolahan Limbah Tulang Ikan Tuna pada Kelompok Poklahsar Bubulla di Kelurahan Jambula, Kota Ternate Tri Laela Wulandari; Adriani; Siti Nurjannah; Disnawati; Muh Aksa Azis
Jurnal Pengabdian Magister Pendidikan IPA Vol 9 No 2 (2026): April-Juni 2026
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v9i2.15229

Abstract

Fish processing activities in coastal communities often leave by-products that are not optimally utilized, including tuna bone waste. In Poklahsar Bubulla, Jambula Village, Ternate City, tuna bones generated from shredded tuna production were previously discarded, despite their potential as raw materials for value-added food products. This community service program aimed to strengthen partners’ production capacity through the application of appropriate processing technology and practical assistance in transforming tuna bone waste into marketable products. The program was implemented using a participatory approach through technical training, technology introduction, product processing practice, packaging assistance, and evaluation. The technologies introduced included a food dehydrator, flour milling machine, and vacuum sealer. The activities resulted in improved partner skills in processing tuna bone waste into fish bone flour and fish balls, better understanding of hygienic packaging practices, and stronger readiness to develop a small-scale business based on fishery by-products. Evaluation using pre-test and post-test among 11 participants showed an increase in the average score from 50.00 to 90.50, with an N-Gain value of 0.81 or 81%, categorized as high. The program also contributed to waste reduction and supported the creation of more efficient and sustainable fish processing practices at the community level. The findings indicate that appropriate technology adoption combined with community mentoring can enhance product diversification, increase the utilization of fishery waste, and support local economic empowerment. Keywords: technology; tuna bone waste; product diversification; community empowerment
Co-Authors Adriani Andi Besse Patadjai Asnani Asnani Disnawati Rizky Ayu Lestari Siti Nurjannah Tri Laela Wulandari