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All Journal Jurnal Jendela Ilmu Agrikan: Jurnal Agribisnis Perikanan
Solissa, Hermelina
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Religion Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Social Sciences

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Kandungan Beberapa Komponen Asap Pada Daging Ikan Tuna (Thunnus Sp) Asap Selama Perendaman Dalam Asap Cair Kayu Putih Solissa, Hermelina
Jurnal Jendela Ilmu Vol 5, No 1 (2024): Juni
Publisher : LPMI Universitas Victory Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34124/ji.v5i1.175

Abstract

Pengasapan merupakan metode pengolahan ikan tradisional yang paling popular di Maluku. Salah satu metode pengasapan yang diperbarui dari pengasapan tradisional yaitu dengan menggunakan asap cair. Asap cair merupakan cairan disperse uap asap dala, air, atau cairan hasil kondensasi dari pirolisa kayu, tempurung kelapa, atau bahan sejenis. Salah satu limbah yang diteliti dan dimanfaatkan sebagai bahan baku pembuat asap cair adalah kayu putih. Tujuan dari penelitian ini yakni untuk mengetahui kandungan komponen asap pada daging ikan tuna asap selama perendaman dalam asap cair kayu putih. Pengamatan yang dilakukan dalam penelitian ini yaitu pengamatan objektif meliputi analisa kadar fenol, total asam dan kadar karbonil. Hasil analisa menunjukkan bahwa kadar fenol pada ikan asap berkisar antara 29,82 mg/100g – 35,29 mg/100g, total asam berkisar antar 0,875% - 1,01% dan kadar karbonil berkisar antara 375,195 ppm – 838,25 ppm. Berdasarkan hasil analisa, kandungan komponen asap pada daging ikan tuna asap mengalami peningkatan selama perendaman dalam asap cair kayu putih.
Pamali in the Perspective of Local Wisdom: A Dilemma in Tourism Development in the Coastal Areas of Tanimbar Islands Regency Risakotta, Tesalonika Kezia; Solissa, Hermelina
Agrikan Jurnal Agribisnis Perikanan Vol. 17 No. 2 (2024): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/agrikan.v17i2.2257

Abstract

This study investigates the impact of pamali, an unwritten cultural rule in the local tradition of the Tanimbar Islands Regency, on tourism development. The aim of this research is to understand how these cultural rules shape the views and behavior of local residents and how the community influences tourism in the Tanimbar Islands. The study employs a mixed-methods design, utilizing various methods to collect data from four primary tourist villages. The findings are expected to provide insights into how pamali affects tourism and to offer strategies for sustainable tourism development without violating culturally sensitive rules. This research brings a new perspective by focusing on the Tanimbar Islands Regency and its efforts to harmonize tourism and local culture. The results indicate that pamali plays a significant role in the lives of the people of the Tanimbar Islands (KKT), with a strong understanding of its values. There is a positive correlation between the understanding of pamali and community attitudes towards tourism, with a coefficient of determination of 78.7% and a regression coefficient of 0.880 (p < 0.001), signifying a strong influence on community participation. Tourism promotion strategies that emphasize pamali education have proven to be effective (t = 30.220, p < 0.001) in enhancing visitor experiences and avoiding cultural conflicts. Recommendations include increasing education efforts, involving local communities in planning, and developing tourism products based on local wisdom to ensure sustainable tourism.
Addition of Mackerel Fish Bone Meal as a Source of Calcium on the Quality of Mackerel Biscuits Solissa, Hermelina; Risakotta, Tesalonika K.
Agrikan Jurnal Agribisnis Perikanan Vol. 17 No. 2 (2024): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/agrikan.v17i2.2318

Abstract

Calcium is a mineral that is really needed by the human body, especially for growth. Utilizing fish bone waste as a source of calcium is an alternative in order to provide a nutrient-rich food source while reducing the negative impact of environmental pollution resulting from the disposal of waste from the fish processing industry. Fish bone waste has the potential to be used as a source of calcium in the human body and can be used in processing food products that are easily accepted by the general public. The resulting biscuits were then tested for calcium content, proximate content (moisture, ash, fat, protein and carbohydrate content) and a liking level test (organoleptic including color, taste, smell and texture). The best treatment is seen based on the highest calcium level value. The results showed that the addition of fish bone meal to biscuits resulted in a water content in the P4 treatment of 5.12%, a protein content of 12.5%, a fat content of 22.5% and a carbohydrate content of 50.8%. The sample formulation was obtained based on organoleptic acceptance tests in making biscuits that were fortified with mackerel fish bone flour, namely in treatment P0 with a formulation of 5 grams of mackerel bone flour, while for texture it was P4 with a formulation of 20 grams of mackerel bone flour.
Co-Authors Risakotta, Tesalonika K. Risakotta, Tesalonika Kezia