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All Journal Al-MIKRAJ: Jurnal studi Islam dan Humaniora KNOWLEDGE: Jurnal Inovasi Hasil Penelitian dan Pengembangan
Larantukan, Karolus Banda
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IDENTIFIKASI BAKTERI Staphylococus Pettenconferi PADA IKAN TUNA (Thunus sp) ASAP DI LARANTUKA KABUPATEN FLORES TIMUR Ernawati, Maria; Tukan, Maria Magdalena N. M.; Larantukan, Karolus Banda
KNOWLEDGE: Jurnal Inovasi Hasil Penelitian dan Pengembangan Vol. 5 No. 3 (2025)
Publisher : Pusat Pengembangan Pendidikan dan Penelitian Indonesia (P4I)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51878/knowledge.v5i3.7029

Abstract

Tuna is one of the abundant fishery resources in East Flores Regency. Tuna is a food ingredient that is easily damaged, this is due to the high water content in fish. To prevent spoilage, fish will be processed into products. One processing technique is smoking. The smoking process is a physical preservation process that is well known in the people of East Flores. Tuna was chosen in the smoking process because this fish has red meat that is rich in nutritional value. The study aimed to identify bacteria in smoked tuna fish which was carried out in September 2024, in the Fishery Product Technology Processing Room and continued with the identification of Staphylococcus pettenconferi bacteria at the NTT Provincial Health Laboratory UPTD. Tuna (Thunnus sp) samples were added with garlic, table salt, and lime. Identification of Staphylococcus sp was tested using the TPC (Total Plate count) method. The identification results showed the presence of Staphylococcus bacteria of the Pettenconferi type in tuna fish samples (Thunnus sp) in Larantuka, East Flores Regency. ABSTRAKIkan tuna merupakan salah satu jenis sumber daya perikanan yang melimpah di kabupaten flores timur. Ikan tuna merupakan bahan pangan yang mudah mengalami kerusakan, hal ini dikarenakan kadar air yang tinggi pada ikan. Untuk mencegah pembusukan, ikan akan diolah menjadi produk. Salah satu teknik pengolahan yaitu pengasapan. Proeses pengasapan merupakan satu proses pengawetan secara fisika yang sudah dikenal di masyarakat Flores Timur. Pemilihan ikan tuna dalam pembutan proses pengasapan di karenakan ikan ini memiliki daging merah yang kaya akan nilai gizinya. Penelitian bertujuan untuk mengidentifikasi bakteri ikan tuna asap yang dilaksanakan pada bulan september 2024, diruang Pengolahan Teknologi Hasil Perikanan dan dilanjudkan identifikasi bakteri Staphylococcus pettenconferi di UPTD Laboraturium Kesehatan Provinsi NTT. Sampel ikan tuna (Thunnus sp) yaitu penambahan bawang putih, garam dapur, dan jeruk nipis. identifikasi Staphylococcus sp diuji dengan menggunakan metode TPC (Total Plate count). Hasil identifikasi menunjukan adanya cemaran bakteri Staphylococcus jenis Pettenconferi pada sampel ikan tuna (Thunnus sp) dilarantuka kabupaten flores timur.
Pengaruh Jenis Tepung terhadap Kandungan Gizi Kerang Darah (Granosa) Petis Hurit, Markus P. Miten; Batafor, Yosephina M. J.; Larantukan, Karolus Banda
AL-MIKRAJ Jurnal Studi Islam dan Humaniora Vol. 6 No. 1 (2025): Al-Mikraj, Jurnal Studi Islam dan Humaniora
Publisher : Pascasarjana Institut Agama Islam Sunan Giri Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37680/almikraj.v6i1.4372

Abstract

Blood cockles are an abundant fishery commodity. However, blood cockles are only processed for their meat, so diversification of products in shellfish processing has been carried out, namely petis, which uses broth from boiling the shellfish meat. This study aims to determine the effect of using various types of flour on the nutritional content of blood cockle petis. The method used in this study was an experimental method with a quantitative descriptive approach. This study was conducted through the stages of making shellfish broth as a raw material and the stages of petis production, followed by proximate tests to determine the water, ash, protein, fat, and carbohydrate content. The results of the study showed that the addition of different types of flour, namely wheat flour, tapioca flour, and glutinous rice flour to blood cockle petis had a significant effect on the water content of blood cockle petis with the addition of wheat flour, tapioca flour, and glutinous rice flour, namely 61.785%, 75.075%, 68.442%, ash content of 1.388%, 0.598%, 0.703%, protein content of 6.226%, 4.964%, 6.669%, fat content of 0.932%, 0.876%, 1.292%, and carbohydrate content of 91.454%, 93.562%, 91.336%.
Co-Authors Batafor, Yosephina M. J. Ernawati, Maria Hurit, Markus P. Miten Tukan, Maria Magdalena N. M.