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All Journal Samakia: Jurnal Ilmu Perikanan JURNAL SAINS DAN TEKNOLOGI PERIKANAN (JIKAN) INASUA: Jurnal Teknologi Hasil Perikanan
Abdul Rohman Nasrudin
Politeknik Negeri Nunukan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Engineering Environmental Science Immunology & microbiology Social Sciences Other

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Pengaruh Metode Fermentasi Terhadap Kadar Protein pada Ikan Kembung (Rastrelliger sp) Abdul Rohman Nasrudin; Samsidar; Luchiandini Ika Pamaharyani; Ricko Firdaus Rijaluddin Ahmad
Samakia : Jurnal Ilmu Perikanan Vol 17 No 1 (2026): Samakia: Jurnal Ilmu Perikanan
Publisher : Faculty of Science and Technology University Ibrahimy

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35316/jsapi.v17i1.9217

Abstract

Peda is a traditional fermented fish product widely consumed in Indonesia and has potential as a protein source. Different fermentation methods are thought to affect the nutritional quality of the product, particularly its protein content. This study aims to determine the effect of fermentation methods on the protein content of mackerel peda (Rastrelliger sp.). The study was conducted using an experimental method with a completely randomized design (CRD) consisting of four treatments, namely fish cleaned until stage I fermentation, fish cleaned until stage II fermentation, fish not cleaned until stage I fermentation, and fish not cleaned until stage II fermentation, each with three replicates. Protein content analysis was performed using the Kjeldahl method, while data were statistically analyzed using analysis of variance and follow-up tests. The results showed that the fermentation method significantly affected the protein content of mackerel peda. The treatment of fish that were cleaned until fermentation stage I produced the highest protein content, while the treatment of fish that were not cleaned until fermentation stage II produced the lowest protein content. In general, stage II fermentation and the use of unscaled fish resulted in a decrease in protein content. The results of this study indicate that control of the fermentation method, particularly the fermentation stage and raw material treatment, is important for maintaining the nutritional quality of mackerel peda.
Moisture Content of Dried (Eucheuma Cottonii) Seaweed In Nunukan Regency fendi fendi; Abdul Rohman Nasrudin; Novera Novera; Nur Nadia
Jurnal Sains dan Teknologi Perikanan Vol 6 No 1 (2026): APRIL
Publisher : Fisheries Science Study Program, Faculty of Science and Technology, Muhammadiyah University of Sidenreng Rappang.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/jikan.v6i1.2532

Abstract

Nunukan Regency is one of the major production centers of Eucheuma cottonii seaweed in North Kalimantan, playing an important role as a supplier of raw materials for carrageenan production and as a contributor to the regional economy. Dried seaweed is the primary traded commodity; however, its quality is highly influenced by moisture content, as this parameter affects market value, susceptibility to fungal growth, and product shelf life. According to the Indonesian National Standard (SNI 2690:2015), the maximum allowable moisture content for dried seaweed is 35%. The traditional sun-drying practices that are still commonly used in Nunukan may result in uneven moisture levels due to fluctuating weather conditions.This study aims to analyze and compare the moisture content of dried Eucheuma cottonii obtained from various cultivation sites in Nunukan Regency and to evaluate its compliance with SNI 2690:2015. The results of this study are expected to provide essential information for farmers and industry stakeholders in improving the quality of dried seaweed products in order to meet domestic and international market standards.
EVALUASI MUTU BAHAN BAKU DAN HUBUNGAN KADAR AIR TERHADAP RENDEMEN KARAGINAN Eucheuma cottonii DI KABUPATEN NUNUKAN Samsidar Samsidar; Abdul Rohman Nasrudin; Samuel Partogi Hasudungan Sinaga; Yosep Yuswanto Tri Ananda; Kartina Kartina
INASUA: Jurnal Teknologi Hasil Perikanan Vol 6 No 2 (2026): INASUA: Jurnal Teknologi Hasil Perikanan
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jinasua.2026.6.2.117

Abstract

Budidaya rumput laut Eucheuma cottonii di Kabupaten Nunukan berkembang pesat dan menjadi salah satu komoditas unggulan daerah. Namun, kualitas bahan baku yang belum optimal dapat memengaruhi kandungan polisakarida, khususnya karaginan. Penelitian ini bertujuan mengevaluasi mutu bahan baku dan menganalisis hubungan kadar air dengan rendemen karaginan E. cottonii. Parameter mutu yang dianalisis meliputi Clean Anhydrous Weed (CAW), impurities, kadar air, dan rendemen karaginan. Data dianalisis secara deskriptif dengan mengacu pada SNI 2690:2015 dan SNI 8391-1:2017, sedangkan hubungan antara kadar air dan rendemen karaginan dianalisis menggunakan korelasi Pearson. Hasil penelitian menunjukkan bahwa kadar impurities pada seluruh lokasi melebihi batas maksimum 3%, sedangkan nilai CAW seluruh sampel memenuhi persyaratan minimum 50%. Kadar air sampel berkisar antara 35,42–49,24% dan belum memenuhi persyaratan mutu yang digunakan. Tingginya kadar air diduga berkaitan dengan durasi dan metode pengeringan serta kondisi penyimpanan bahan baku. Proses ektraksi menghasilkan kadar rendemen dengan nilai tertinggi diperoleh pada sampel Mansapa (24,25%), diikuti Sedadap (22,88%), Tanjung Harapan (22,78%), dan Selisun (21,68%). Berdasarkan uji korelasi, kadar air memiliki hubungan yang signifikan terhadap kandungan karaginanan sebesar 0.007 (< 0.05) dengan nilai koefisien korelasi sebesar -0.993 menunjukkan hubungan yang sangat kuat dan bersifat negatif, yang berarti semakin tinggi kadar air pada rumput laut, maka kandungan rendemen karaginan cenderung menurun sehingga daat mempengaruhi mutu rumput laut. Oleh karena itu, penerapan Good Manufacturing Practice (GMP) pada penanganan pascapanen khususnya pengeringan menjadi skala prioritas untuk menghasilkan rumput laut yang berkualitas dan bermutu serta mengoptimalkan kadar rendemen.
Analisis Kandungan Logam Berat Timbal (Pb) Dan Kadmium (Cd) Pada Ikan Tenggiri (Scomberomorus sp.) Renita; Abdul Rohman Nasrudin; Samsidar
Samakia : Jurnal Ilmu Perikanan Vol 17 No 2 (2026): Samakia: Jurnal Ilmu Perikanan
Publisher : Faculty of Science and Technology University Ibrahimy

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35316/jsapi.v17i2.9460

Abstract

Mackerel (Scomberomorus sp.) is a fishery commodity widely consumed by the public due to its high nutritional value and important economic value. However, fishery products have a high potential for contamination by heavy metals such as lead (Pb) and cadmium (Cd) originating from aquatic environmental pollution. This study aims to analyze the content of heavy metals lead (Pb) and cadmium (Cd) in mackerel and evaluate the level of food safety based on SNI 2354.5:2011. The research method was carried out by laboratory tests using instrumentation methods (AAS). The results showed that the lead (Pb) levels in the samples ranged from 0.000–0.176 mg/kg, while the cadmium (Cd) levels ranged from 0.031–0.047 mg/kg. All values ​​obtained were still below the maximum limits set, which are 0.3 mg/kg for lead (Pb) and 0.05–0.1 mg/kg for cadmium (Cd). Variations in heavy metal levels between samples are influenced by environmental and biological factors such as fishing location and fish size. Based on these results, it can be concluded that the mackerel tested still meets food safety requirements and is safe for consumption within reasonable limits.
Teknik Pengujian Kadar Histamin dengan High Performance Liquid Chromatography (HPLC) pada Ikan Tuna (Thunnus sp.) di Kota Makassar, Sulawesi Selatan Nursyafika; Samsidar; Abdul Rohman Nasrudin
Samakia : Jurnal Ilmu Perikanan Vol 17 No 2 (2026): Samakia: Jurnal Ilmu Perikanan
Publisher : Faculty of Science and Technology University Ibrahimy

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35316/jsapi.v17i2.9467

Abstract

Tuna is a fishery commodity that is very susceptible to increased histamine levels because it belongs to the Scombridae family of fish that naturally have high histidine levels. Histamine is formed through bacterial enzymatic activity during handling and storage at inappropriate temperatures. This study aims to examine the technique of testing histamine levels in tuna (Thunnus sp.) circulating in Makassar, South Sulawesi, as an indicator of product quality and safety. The method used is quantitative descriptive analysis with High Performance Liquid Chromatography (HPLC) techniques that refer to the ISO 19343:2017 standard. The analysis procedure includes sample preparation, extraction using perchloric acid, derivatization with dansyl chloride, and purification before measurement using a UV detector at a wavelength of 254 nm. This technique was chosen because it has high sensitivity, selectivity, and accuracy in detecting histamine at low concentrations. The test results showed that histamine levels in the analyzed samples were in the range of 13.55 mg/kg to 48.78 mg/kg. This value is still below the maximum threshold of 100 mg/kg set in SNI 2729:2013, thus the product is declared safe for consumption. However, variations in histamine levels between samples indicate differences in post-harvest handling and distribution. Therefore, consistent implementation of a cold chain system and good handling practices are key factors in maintaining the quality and ensuring the safety of fishery products in the region.
Co-Authors fendi fendi Kartina Kartina Novera Novera Nur Nadia Nursyafika Pamaharyani, Luchiandini Ika Renita Ricko Firdaus Rijaluddin Ahmad Samsidar Samuel Partogi Hasudungan Sinaga Yosep Yuswanto Tri Ananda