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All Journal Samakia: Jurnal Ilmu Perikanan JURNAL SAINS DAN TEKNOLOGI PERIKANAN (JIKAN)
Abdul Rohman Nasrudin
Politeknik Negeri Nunukan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology 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.
Co-Authors fendi fendi Luchiandini Ika Pamaharyani Novera Novera Nur Nadia Ricko Firdaus Rijaluddin Ahmad Samsidar