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All Journal Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil
Zul Khairiyah
Program Studi Teknologi Hasil Perikanan, Institut Teknologi dan Bisnis Maritim Balik Diwa, Jl. Perintis Kemerdekaan VIII No.8 Makassar, Sulawesi Selatan
Agriculture, Biological Sciences & Forestry Environmental Science

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Shelf-life analysis of lawa mairo frozen as tradisional food from South Sulawesi Rasmini; Aryanti Susilowati; Zul Khairiyah
Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil Vol 8, No 1 (2024)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.akuatikisle.8.1.43-47

Abstract

This study aims to determine the frozen shelf life of Lawa’ Mairo by analyzing the total plate number. This research was carried out in June 2022, the manufacture and testing of Lawa 'Mairo was carried out at the Laboratory of the Fishery Product Quality Application Center, Makassar, South Sulawesi. This research is classified as quantitative research with experimental method, with four treatments (storage time). Three lengths of frozen storage, namely 1 day, 3 days, and 5 days, as well as 0 days as control (fresh lawa' mairo). Data analysis used the t test to see the effect of storage time on microbial growth and the effect of sensory values on treatment. The results of this study indicate that the shelf life of frozen lawa' mairo from ALT testing that has been carried out is classified as safe for consumption. Lawa’ mairo can last as long as in cold or frozen conditions. Based on the t test, the storage time was declared to have a significant effect on microbial growth in frozen lawa' mairo products. The results of the sensory test on the hedonic scale showed that the panelists' preference level was highest on fresh lawa' mairo (0 days storage). Based on the panelists' assessment of frozen lawa' mairo, there was a change in taste due to an oxidation process during the storage period. Based on the t test performed, it is stated that it has a significant effect between the sensory values of the hedonic scale on the storage time (p<0.05).
Physico-chemical characteristics of sea urchin shell calcium (Diadema setosum) on Barrang Lompo Island Hasrianti; Harianti; Awaluddin; Zul Khairiyah
Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil Vol 8, No 1 (2024)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.akuatikisle.8.1.21-27

Abstract

Calcium is a mineral that can be found in the shells of sea urchins. Calcium supplementation in pill form is commonly encountered within the community, derived from both animal and vegetable sources. The objective of this study is to investigate the physico-chemical properties of calcium derived from the shells of the sea urchin species Diadema setosum. The research was conducted between April 2023 and June 2023, involving sample collection on BarrangLompo Island and subsequent testing at the Chemical Laboratory of Pangkep State Agricultural Polytechnic. The study methodology employed entailed conducting experiments within a controlled laboratory setting where distinct treatment media were utilized. Specifically, the treatments employed were denoted as Treatment A, characterized by a temperature of 1000 °C, and Treatment B, characterized by a temperature of 500 °C.The findings of the study conducted on calcium derived from sea urchin shells (Diadema setosum) revealed that the calcium exhibited two distinct colors, namely dark brown and light brown. Additionally, some samples possessed an odor, while others were odorless. Furthermore, the texture of the calcium was observed to be smooth. The average yield values for treatment A and treatment B were determined to be 1.49 and 1.80, respectively. Moreover, the average water content values for treatment A and treatment B were found to be 1.29 and 1.06, respectively. Lastly, the average calcium content values for treatment A and treatment B were measured to be 83.30 and 78.20, respectively. Based on the results of statistical analysis, it is evident that there is no statistically significant disparity observed in the yield, water content, or calcium content of sea urchin shell calcium flour (Diadema setosum).
Co-Authors Aryanti Susilowati Awaluddin Harianti Hasrianti Rasmini