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All Journal Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Ilmiah Tatengkorang JURNAL PERIKANAN TROPIS Jurnal Penelitian Chanos Chanos
Mandeno, Jefri Anthonius
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Mechanical Engineering Public Health

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QUALITY OF MALALUGIS SALTED FISH: A TRADITIONAL PRODUCT FROM BEBALANG, SANGIHE ISLANDS Ansar, Novalina Maya Sari; Ijong, Frans Gruber; Tanod, Wendy Alexander; Cahyono, Eko; Rieuwpassa, Frets Jonas; Mandeno, Jefri Anthonius; Sambeka, Yana
Chanos Chanos Vol 22, No 1 (2024): CHANOS CHANOS
Publisher : Politeknik Kelautan dan Perikanan Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/chanos.v22i1.14303

Abstract

Bebalang Village is located in South Manganitu District, Sangihe Islands Regency, North Sulawesi. Bebalang Village is surrounded by the sea, so there are many coral reefs as a place for fish to live. Bebalang Village has huge fisheries potential, especially for pelagic fish such as flying fish (Decapterus sp.) with the local name malalugis. Generally, fishermen in Bebalang Village process malalugis fish into salted fish. However, salted fish processing in Bebalang Village still needs to be improved due to a lack of infrastructure, technology, and inadequate knowledge. In addition, sanitation and hygiene during processing could be more optimal, affecting the quality and safety of processed products. This study aims to evaluate the quality of salted fish produced by fishermen in Bebalang Village. The method used in this research is descriptive quantitative. Salted fish test parameters are proximate, salt level, total bacteria and total fungi. Based on the test results of Kampung Bebalang salted fish, the moisture content ranged from 37.31-41.23%; protein ranged from 46.82-50.13%; salt level ranged from 10.66-15.58%; ash content from 12.25-13.58%; total bacteria between 2.6-4.8×103 CFU/gram; and total fungi which ranged from 5.2-9.5×102 CFU/gram.
The Ameliorating Effect of Artificial Coffee from Mangrove Fruits (Rhizophora mucronata) on T Lymphocyte Cells and Renal Histopathology of BALB/c Mice Induced by Lipopolysaccharide Cahyono, Eko; Tanod, Wendy Alexander; Ijong, Frans Gruber; Ansar, Novalina Maya Sari; Mandeno, Jefri Anthonius; Karimela, Ely John; Rieuwpassa, Frets Jonas; Palawe, Jaka Frianto Putra; Sambeka, Yana; Setiawati, Natalia Prodiana
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 19, No 1 (2024): May 2024
Publisher : :Agency for Marine and Fisheries Research and Human Resources, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.835

Abstract

The potential of Rhizophora mucronata mangrove fruits as antioxidants is noteworthy, with promising prospects as nutraceuticals, particularly in their role as immunomodulators for T lymphocyte cells. R. mucronata fruits have been utilized by household industries in Indonesia as a coffee-like drink (artificial coffee). This study aims to determine the ability of mangrove fruit artificial coffee R. mucronata to stimulate T lymphocyte cells and renal histopathology conditions in LPS-induced mice animal models. This study also characterizes proximate characteristics, antioxidant capacity, and Gas Chromatography-Mass Spectrometry (GC-MS) screening of mangrove fruit artificial coffee compounds. The stages of this research included the process of mangrove fruit artificial coffee; analysis of proximate and caffeine; compounds screening (GC-MS) and toxicity prediction (Pro-Tox II); antioxidant capacity (DPPH); T lymphocyte cell expression (flow cytometry); and renal histopathological evaluation. The results showed moisture content (5.22±0.20%); ash (5.17±0.27%); protein (13.74±0.24%); fat (11.63±0.32%); carbohydrate (64.23±0.15%), caffeine (1.09±0.04%). GC-MS analysis showed that the compounds contained in artificial coffee were derivatives of fatty aldehyde, fatty acid, and cycloalkanes compound classes. Predicted toxicity of artificial coffee LD50 5000 mg/kg. Antioxidant capacity is classified as moderate (IC50 119.41±0.99µg/mL). Mangrove fruit artificial coffee can increase the relative number of CD4+CD62L+ by 14.68-29.48% and CD8+CD62L+ T lymphocyte cells by 12.60-30.33%. Artificial coffee can also increase the number of healthy cells and reduce the cells that undergo necrosis in the renal of LPS-induced mice. This study concluded that mangrove fruit artificial coffee R. mucronata positively affects T lymphocyte activation and mice renal cells’ protection from necrosis due to LPS induction. 
PENGARUH METODE PENGGARAMAN BASAH TERHADAP NILAI SENSORI IKAN LAYANG ASIN (Decapterus sp.) Rieuwpassa, Frets Jonas; Lawendatu, Angryani Enjel; Mandeno, Jefri Anthonius; Tanod, Wendy Alexander; Cahyono, Eko; Ansar, Novalina Maya Sari; Sambeka, Yana; Tomasoa, Aprelia Martina
JURNAL PERIKANAN TROPIS Vol 12, No 1 (2025)
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpt.v12i1.11570

Abstract

The potential of flying fish (Decapterus sp.) in Sangihe is relatively abundant, yet the catch frequently cannot be absorbed by the market in the peak season. One alternative to overcome the excess catch is to process it into salted fish products. The quality of salted fish is highly dependent on salt concentration and soaking time. This study aimed to observe the effect of soaking time on the sensory quality of flying salted fish. This research was an experimental research with two treatments for the duration of soaking in salt solution with each treatment repeated three times. The research stages included making salted fish using 20% salt concentration with 12 and 24 hours of soaking. Furthermore, the sensory assessment was carried out (SNI no. 8273: 2016) with the parameters of appearance, taste, odor, and texture. Storage was carried out for 30 days at room temperature before being tested for the presence of mold. The results showed that the treatment of soaking time only had a real influence on the sensory value of the appearance of flying salted fish. In contrast, the soaking time did not affect the sensory values of odor (8,47±0,6-8,53±0,4), taste (8,33±0,9-8,40±0,6), and texture (7,87±0,7-7,93±1,0). After being stored for 30 days at room temperature, it was seen that mold had grown on flying salted fish. The study results showed that the 12-hour soaking time had a better value than the 24-hour soaking time.
PROGRAM KEMITRAAN MASYARAKAT PEMBUATAN NUGGET IKAN DI KAMPUNG BENGKETANG KABUPATEN KEPULAUAN SANGIHE, SULAWESI UTARA Ansar, Novalina Maya Sari; Mandeno, Jefri Anthonius; Tanod, Wendy Alexander; Cahyono, Eko
Jurnal Ilmiah Tatengkorang Vol 6 No 2 (2022): Jurnal Ilmiah Tatengkorang
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Nusa Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54484/tkrg.v6i2.449

Abstract

Pengolahan hasil perikanan di Kabupaten Kepulauan Sangihe masih terbilang bersifat tradisional karena dilakukan berdasarkan kebiasaan secara turun temurun. Pada umumnya produk yang dihasilkan hanya terbatas pada ikan asin atau ikan asap, belum ada pengolahan dengan menerapkan diversifikasi produk perikanan. Nugget ikan merupakan salah satu produk diversifikasi perikanan dari olahan daging ikan yang digiling halus dan dicampur dengan bahan pengikat, dengan menambahkan bahan dari sayuran untuk dapat melengkapi nilai gizi nugget serta diberi bumbu dan dikukus yang kemudian dicetak menjadi bentuk tertentu selanjutnya dilakukan pembaluran dengan tepung roti, pegemasan dan yang terakhir pembekuan. Tujuan dari Program Kemitraan Masyarakat Stimulus ini yaitu dapat memberikan nilai tambah bagi produk perikanan yang melimpah di Kampung Begketang. Metode yang digunakan meliputi diskusi, tanya jawab serta praktek pembuatan nugget ikan. Hasil yang diperolah dari kegiatan ini yakni masyarakat khususnya Ibu-ibu pengolah dan ibu-ibu kader Posyandu sangat memahami pentingnya mengkonsumi ikan serta dapat memanfaatkan hasil perikanan yang melimpah untuk dapat diolah menjadi produk yang lebih beranekaragam seperti nugget ikan. Nugget ikan secara umum dapat dibuat dari berbagai macam jenis ikan atau hasil perikanan dengan syarat dagingnya mudah didapat atau di ambil. Processing fishery products in the Sangihe Islands Regency is still considered traditional because it is carried out based on habits passed down from generation to generation. Generally, the products produced are only limited to salted or smoked fish. There is no processing by applying fishery product diversification. Fish nuggets are fishery diversification products from processed fish meat that are finely ground and mixed with binders. Nugget products are also added with ingredients from vegetables to complement the nutritional value of nuggets, seasoned, steamed, and molded into specific shapes. Then fish nuggets are covered with breadcrumbs, packaging, and finally freezing. The purpose of the Stimulus Community Partnership Program is to provide added value for the abundant fishery products in Begketang Village, Sangihe Islands. The methods used include discussions and the practice of making fish nuggets. The results showed that the Bengketang community, especially fish processing women and Posyandu cadres, understand the importance of consuming fish and can take advantage of the abundant fishery products to be processed into more diverse products such as fish nuggets. Fish nuggets, in general, can be made from various types of fish or fishery products, provided the meat is easy to get or take.
Co-Authors AA Sudharmawan, AA Aprelia Martina Tomasoa, Aprelia Martina Eko Cahyono, Eko Ely John Karimela Frans Gruber Ijong Frets Jonas Rieuwpassa Jaka Frianto Putra Palawe Lawendatu, Angryani Enjel Novalina Maya Sari Ansar Wendy Alexander Tanod Yana Sambeka