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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Sains dan Teknologi Pangan Syntax Literate: Jurnal Ilmiah Indonesia Fisheries and Society Research Review: Jurnal Ilmiah Multidisiplin Applied Environmental Science
Djailani, Fernandy M.
Universitas Negeri Gorontalo
Agriculture, Biological Sciences & Forestry Humanities Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

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MUTU HEDONIK DAN ANTIOKSIDAN REMPEYEK DENGAN SUBSTITUSI TEPUNG BUAH PEDADA (Sonneratia caseolaris) Husain, Rahim; Djailani, Fernandy M.; Dama, Anggun
Jurnal Sains dan Teknologi Pangan Vol 7, No 1 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (350.575 KB) | DOI: 10.33772/jstp.v7i1.22944

Abstract

ABSTRAKTujuan untuk mengetahui pengaruh substitusi tepung buah pedada terhadap mutu hedonik dan antioksidan rempeyek. Perlakuan pada penelitian ini adalah substitusi buah pedada dengan konsentrasi 20g, 30g, dan 40g. Penelitian ini dirancang menggunakan Kruskal Wallis untuk mendapatkan data organoleptik (mutu hedonik) dan deskriptif untuk data antioksidan. Hasil analisis yang berpengaruh nyata dilanjutkan dengan uji lanjut Duncan. Hasil penelitian menunjukkan rempeyek substitusi tepung buah pedada (20g, 30g, 40g) memberikan pengaruh nyata pada parameter organoleptik (mutu hedonik) yaitu rasa dan tekstur. Sedangkan pada parameter kenampakan, warna dan aroma tidak berpengaruh nyata. Mutu kimia (kadar antioksidan) rempeyek yaitu berkisar antara 327,17 µg/ml – 496,03 µg/ml.
Extraction Optimization and Characterization of Collagen from Yellow Pike Conger Swimbladder with Acid-Hydro-Exctraction Method Fernandy Djailani; Win Trilaksani; Tati Nurhayati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 2 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (943.901 KB) | DOI: 10.17844/jphpi.v19i2.13461

Abstract

Swim bladder is one of marine potential byproducts for alternative source of collagen. This study aimedto optimize hydro-extraction and characterized collagen. Extraction optimization of collagen was determinedusing Box-behnken design response surface method with three variables: CH3COOH concentration, soakingtime and extraction time to yield response. Hydro-extraction collagen was characterization based on theamino acid content, SDS-PAGE, FT-IR and DSC. Acording to the result, the concentration had significantlyinfluence yield. Optimum extraction conditions were variable combinations of acetic acid concentration of0.1 M, for 1 h and hydro-extraction time of 1 h to produce the highest yield 63.35%. collagen was classifiedas type I collagen by amino acid content, electrophoresis patterns and fourier transform infrared (FTIR)spectra. The glass transition of collagen was 67.23oC, showed high thermal stability that can be applied tothe cosmetics industry and nutraceutical.
Community empowerment on how to make fish nuggets and covid-19 vaccination service in Buol Regency Alfi Sahri R Baruadi; Fernandy M Djailani; La Nane
Fisheries and Society Volume 2 Issue 3, June 2022
Publisher : Fisheries and Society Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (438.558 KB) | DOI: 10.35635/fs.v2i3.19

Abstract

Buol regency is a regency in the central of Sulawesi, Indonesia that has a lot of fisheries resources commodity. One of them is milk fish. Economic and social issues are still the main issues in Buol Regency. Community empowerment by training activities are needed to make fish nuggets to improve the economy and assistance in vaccination of the Covid-19 program as part of the government program to pass the outbreak of virus in 2022. This activity was carried out for 45 days in Kantanan Village and Negeri Lama Village. There are a total of 20 students as companions in the two villages. The method used in this service is the training method, through mentoring and practice. Participants could be easily understand and practice it well. The results obtained from this activity are nuggets of milk fish and the implementation of the vaccination program at the both village. The achievement of the vaccination program in the two villages is 85%. In conclusion, this community service program has been running well and achieving its targets to create and help community in Buol Regency.
Formulasi dan Karakterisasi Kaldu Bubuk Dari Hasil Samping Industri Pengolahan Ikan Tuna Wahyuti Yabudi; Nikmawatisusanti Yusuf; Fernandy M Djailani
Syntax Literate Jurnal Ilmiah Indonesia
Publisher : Syntax Corporation

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (391.002 KB) | DOI: 10.36418/syntax-literate.v7i10.11767

Abstract

Kaldu bubuk merupakan bahan tambahan makanan yang didapatkan dari perebusan daging atau lebih dikenal sebagai bumbu penyedap. Tujuan penelitian ini yaitu untuk mengetahui proses pembuatan kaldu bubuk dari hasil samping industri pengolahan ikan tuna serta menganalisa formulasi dan mengkarakterisasi kaldu bubuk ikan tuna secara hedonik dan proksimat. Metode penelitian yang digunakan yaitu experimental laboratories menggunakan pola Rancangan Acak Lengkap (RAL) dan ulangan sebanyak 2 kali dengan perlakuan penggunaan daging hasil samping tuna yaitu formula KB0 tanpa penambahan ikan, KB1 penambahan 500 gr ikan, KB2 penambahan 600 gr ikan, KB3 penambahan 700 gr ikan dalam 1 liter air. Parameter uji yang digunakan uji proksimat, uji hedonik dan uji asam amino. Data parametrik dianalisis menggunakan ANOVA dan uji lanjut Duncan. Data nonparametrik dianalisis menggunakan Kruscal-Wallis dan uji lanjut Duncan. Berdasarkan hasil uji proksimat karakteristik kaldu bubuk sebagai berikut: kadar air yaitu 1.33% - 2.24% dengan nilai tertinggi pada KB1, kadar abu 0.82% - 1.69% dengan nilai tertinggi pada KB3, kadar protein 2.70% - 8.44% dengan nilai tertinggi pada KB3, kadar lemak 0.65%-2.68% dengan nilai tertinggi pada KB3, kadar karbohidrat 85.68% - 93.62% dengan nilai tertinggi pada KB0 dan asam amino 5.33 - 6.31 mg/kg dengan nilai tertinggi pada KB3 dengan kadar asam glutamat 1.20 mg/kg. Berdasarkan hasil uji organoleptik hedonik karakteristik kaldu bubuk sebagai berikut: nilai kenampakan 6.92 - 7.58 berada pada skala penerimaan suka sampai sangat suka dengan nilai tertinggi pada KB1, nilai aroma 6..46 - 7.23 berada pada skala penerimaan agak suka sampai suka dengan nilai tertinggi pada KB0), nilai warna 7.12 - 7.50 berada pada skala penerimaan suka sampai sangat suka dengan nilai tertinggi pada KB1, nilai rasa 6.50 - 6.90 berada pada skala penerimaan suka dengan nilai tertinggi KB3 dan tekstur 6.96 - 7.85 berada pada skala penerimaan suka sampai sangat suka dengan nilai tertinggi pada KB1.
Pengaruh Konsentrasi Garam Yang Berbeda Terhadap Karakteristik Mutu Ikan Kembung (Restrelliger Kanagurata) Asin Dengan Metode Penggaraman Kering (Dry Salting) Moh Azrul; Mile, Lukman; Djailani, Fernandy
Research Review: Jurnal Ilmiah Multidisiplin Vol. 3 No. 1 (2024): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2024 - Juli 2024)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v3i1.67

Abstract

This research aims to determine the influence of different salt concentration on the quality characteristics of salted mackerel fhis (restreliger kanagurata) using the dry salting method. This research consists of three treatmen factors with three replications, namely salt concentrations of 5%, 15%, and 25%. The data analysis employs a Completely Randomized Designe (CRP) and is futher tested using Duncan’s method. The best treatmen was determined using De Garmo analysis. The results indicate that the best treatmen for processing dry salted mackerel fhis was whit a salt concentration of 15%, which obtained organoleptic values with the following quality specifications: intact appearance, moderately clean, satisfactory taste, specific type, without additional flavor, solid texture, compact, flexible, moderately dry, nearly natural odor, and slightly added odor. The moisture content was 11.83%, the ash content was 1.49%, and the total plate count was 8.06 x 103.
Pengaruh Konsentrasi Garam Yang Berbeda Terhadap Karakteristik Mutu Ikan Kembung (Restrelliger Kanagurata) Asin Dengan Metode Penggaraman Kering (Dry Salting) Moh Azrul; Mile, Lukman; Djailani, Fernandy
Research Review: Jurnal Ilmiah Multidisiplin Vol. 3 No. 1 (2024): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2024 - Juli 2024)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v3i1.67

Abstract

This research aims to determine the influence of different salt concentration on the quality characteristics of salted mackerel fhis (restreliger kanagurata) using the dry salting method. This research consists of three treatmen factors with three replications, namely salt concentrations of 5%, 15%, and 25%. The data analysis employs a Completely Randomized Designe (CRP) and is futher tested using Duncan’s method. The best treatmen was determined using De Garmo analysis. The results indicate that the best treatmen for processing dry salted mackerel fhis was whit a salt concentration of 15%, which obtained organoleptic values with the following quality specifications: intact appearance, moderately clean, satisfactory taste, specific type, without additional flavor, solid texture, compact, flexible, moderately dry, nearly natural odor, and slightly added odor. The moisture content was 11.83%, the ash content was 1.49%, and the total plate count was 8.06 x 103.
Effectiveness of water extract of mangrove fruit flour (Rhizophora mucronata) as a natural preservative in skipjack fish fillets (Katsuwonus pelamis) Maulanan, Risky S; Mile, Lukman; Djailani, Fernandy M.
Applied Environmental Science Vol. 2 No. 2: (January) 2025
Publisher : Institute for Advanced Science, Social, and Sustainable Future

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61511/aes.v2i2.2025.1616

Abstract

Background: Gorontalo is quite potential for the development of capture fisheries potential including the development of skipjack (Katsuwonus pelamis) production. In its processing, natural additives containing antimicrobial compounds are needed to preserve the fish. Rhizophora mucronata or R. mucronata is one type of mangrove that is widely spread along the tourist location "Tracking Mangrove" Langge Village, North Gorontalo Regency. This study aims to analyze the effect of length of storage of skipjack on organoleptic quality soaked using mangrove fruit water extract and analyze the effect of length of storage of skipjack on the quality of TPC and pH soaked using mangrove fruit water extract. Methods: This study uses a laboratory experimental method with 1 treatment, namely the length of soaking with 3 levels of treatment and 2 replicates, namely P1 (10-hour soaking), P2 (12-hour soaking), and P3 (14-hour soaking). The parameters tested were organoleptic, pH, and TPC. The research data were analyzed using a non-factorial Completely Randomized Design (CRD) with One-way ANOVA test with a significance level of 5% and further tested using Duncan. Finding: The results of the analysis showed that the best soaking time of skipjack in the solution mangrove fruit extract R. mucronata was found in P1 (soaking time of 10 hours) with indicators meat incision slightly less brilliant and strong meat tissue; fresh odor and specific type less; and texture slightly soft and slightly less elastic. The TPC value of skipjack meat slices can be maintained up to 10 hours of immersion in the solution of mangrove fruit extract Rhizopora mucronate with pH being acidic. Conclusion: The study concludes that the optimal soaking time for skipjack in Rhizophora mucronata fruit extract solution is 10 hours, as it maintains acceptable organoleptic quality, a fresh odor, and a firm texture while effectively inhibiting bacterial growth. The TPC value remains stable up to 10 hours of soaking, with an acidic pH indicating preservation effectiveness. Novelty/Originality of this article: This research introduces the use of Rhizophora mucronata fruit extract as a natural preservative for skipjack, highlighting its antimicrobial properties and potential for extending fish shelf life. The findings provide new insights into sustainable fish preservation methods using natural additives, contributing to the development of eco-friendly post-harvest technologies in fisheries.
Co-Authors Alfi Sahri Remi Baruadi Dama, Anggun La Nane Lukman Mile Maulanan, Risky S Moh Azrul Nikmawatisusanti Yusuf Rahim Husain TATI NURHAYATI Wahyuti Yabudi Win Trilaksani