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Sulawesi utara
INDONESIA
Media Teknologi Hasil Perikanan
Published by Universitas Sam Ratulangi
ISSN : 23374284     EISSN : 26847205     DOI : -
Core Subject : Science, Education,
Earth & Planetary Sciences Languange, Linguistic, Communication & Media
Media Teknologi Hasil Perikanan adalah berkala ilmiah yang diterbitkan oleh Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, UNSRAT. Media ini akan mempublikasikan hasil penelitian dan kajian pustaka terbaru dalam bidang Teknologi Hasil Perikanan, khususnya yang berhubungan dengan penerapan teknologi bagi peningkatan kualitas produk perikanan, pengembangan produk baru hasil perikanan, keamanan produk hasil perikanan,pemanfaatan limbah hasil perikanan serta topik lain yang berhubungan erat dengan pemanfaatan dan pengolahan hasil perikanan yang dapat dikonsumsi oleh manusia.
Arjuna Subject : -
Articles 4 Documents
 1 
Search results for , issue "Vol. 14 No. 1 (2026)" : 4 Documents clear
Karakteristik Kolagen Kulit dan Tulang Ikan Tuna (Thunnus sp.) dari Perairan Teluk Tomini Kota Gorontalo: Characteristics of Skin and Bone Collagen in Tuna (Thunnus Sp.) from the Waters of Tomini Bay Gorontalo City Djafar, Herviani; Sulistijowati, Rieny; Djailani, Fernandy M.
Media Teknologi Hasil Perikanan Vol. 14 No. 1 (2026)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.14.1.2026.64487

Abstract

Tuna (Thunnus sp.) is one of the leading fish commodities in Indonesia, especially in Gorontalo City, which is generally processed into loin, fillet, steak, canned products, and fresh products. Tuna can be used as a collagen producer. The purpose of this study was to extract and characterize collagen from tuna skin and bones. The results showed that the type of raw material affected the yield, water content, and FTIR of collagen. The yield in this study was 0.5% skin and 0.96% bone. Of the many wet materials processed, the dry collagen produced was small due to the acid concentration and also the materials used. The water content in skin collagen was higher than in bone, namely 13.32% skin and 6.96% bone. The physical characteristics of the collagen produced are FTIR analysis showing the presence of typical peaks of amide groups (A, I, II, III) which indicate the presence of collagen protein in skin collagen and in bone collagen the sample shows typical peaks of amide groups (A, I, II, III) which indicate the presence of collagen protein. Kata kunci:  FTIR, tuna, water content, collagen, tomini bay   Ikan tuna (Thunnus sp.) merupakan merupakan salah satu komoditas ikan unggulan di Indonesia, khususnya di Kota Gorontalo yang umumnya diolah dalam bentuk loin, filet, steak, produk dalam kaleng dan produk segar. Ikan tuna dapat dimanfaatkan sebagai penghasil kolagen. Tujuan penelitian ini adalah ekstrasi dan karakteristik kolagen dari kulit dan tulang ikan tuna. Hasil penelitian menunjukan bahwa jenis bahan baku berpengaruh terhadap rendemen, kadar air, dan FTIR kolagen. Rendemen pada penelitian ini yaitu kulit 0,5% dan tulang 0,96%. Dari banyak bahan basah yang diproses, kolagen kering yang dihasilkan sedikit disebabkan karena konsentrasi asam dan juga bahan yang digunakan. Kadar air pada kolagen kulit lebih tinggi dibandingkan tulang yaitu kulit 13,32% dan tulang 6,96%. Karakteristik fisik kolagen yang dihasilkan adalah analisis FTIR menunjukkan adanya puncak khas gugus amida (A, I, II, III) yang menandakan keberadaan protein kolagen pada kolagen kulit dan pada kolagen tulang sampel menunjukkan puncak khas gugus amida (A, I, II, III) yang menandakan keberadaan protein kolagen. Kata kunci:  FTIR, ikan tuna, kadar air, kolagen, teluk tomini
Analisis Perbedaan Mutu Udang Vannamei (Litopenaeus vannamei) Segar Menggunakan Perendaman Larutan Ekstrak Buah dan Daun Mangrove (Rhizophora mucronata) : Analysis of Quality Differences in Fresh Vannamei Shrimp (Litopenaeus vannamei) Treated with a Soaking Solution of Mangrove (Rhizophora mucronata) Fruit and Leaf Extracts Tahuru, Afidtriadi; Rita Marsuci Harmain, Rita; Mile, Lukman
Media Teknologi Hasil Perikanan Vol. 14 No. 1 (2026)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.14.1.2026.64591

Abstract

Vannamei shrimp (Litopenaeus vannamei) is one of the leading non-fish commodities in Gorontalo Province. Alternative post-harvest treatments to maintain the quality of fresh vannamei shrimp can be obtained from the mangrove plant Rhizophora mucronata. The objectives of this study were to analyse the hedonic quality of fresh vannamei shrimp using extracts from the fruit and leaves of R. mucronata mangroves during the soaking period; analysing the hedonic, chemical, and microbiological quality of the best mangrove solution extract during the soaking period; and analysing the hedonic quality of the mangrove solution extract during storage at room temperature. The hedonic quality method was based on a fresh shrimp quality score sheet completed by 25 semi-trained panelists. Data processing used the non-parametric Kruskal-Wallis statistic. Chemical (pH) and microbiological (Total Plate Count (TPC)) quality testing used a non-factorial completely randomised design. The treatments consisted of 0 hours (F1), 3 hours (F2), 6 hours (F3) and 9 hours (F4) with 3 (three) replicates. Analysis of variance (ANOVA) was performed using Statistical Package For Social Science 16 (SPSS 16). The results of hedonic, chemical (pH) and microbiological (TPC) quality analyses, if significant, were followed by Duncan's test and processed descriptively and quantitatively. The results showed that mangrove leaf extract solution was more effective in maintaining the quality of vannamei shrimp for up to 6 hours of immersion. The pH value tends to fluctuate but remains within a safe range, and the number of microbes (Total Plate Count) is still below the safe limit of Indonesian National Standard 01-2728.1-2006 on the quality of fresh shrimp up to 6 hours of immersion. Based on the results of hedonic quality tests, the longer the storage time at room temperature, the greater the decline in the quality of fresh vannamei shrimp. Keywords:    quality, soaking, storage, Rhizophora mucronata, Vannamei shrimp Udang vannamei (Litopenaeus vannamei) sebagai salah satu komoditas unggulan non ikan di Propinsi Gorontalo. Alternatif penanganan pascapanen untuk mempertahankan mutu udang vannamei segar dapat diperoleh dari tumbuhan mangrove Rhizophora mucronata Tujuan penelitian adalah menganalisis mutu hedonik udang vannamei segar menggunakan ekstrak larutan buah dan daun mangrove R.mucronata selama waktu perendaman; menganalisis mutu hedonik, kimia dan mikrobiologi ekstrak larutan mangrove terbaik selama waktu perendaman; dan menganalisis mutu hedonik ekstrak larutan mangrove selama waktu penyimpanan pada suhu ruang. Metode mutu hedonik berdasarkan scorsheet mutu udang segar sebanyak 25 panelis semi terlatih. Pengolahan data menggunakan statistik non parametrik Kruskal Wallis. Pengujian mutu kimia (pH) dan mikrobiologi (Total Plate Count (TPC)menggunakan Rancangan Acak Lengkap Non Faktorial. Perlakuan terdiri dari 0 jam (F1), 3 jam (F2), 6 jam (F3) dan 9 jam (F4) sebanyak 3 (tiga) kali ulangan. Analisis ragam (ANOVA) menggunakan Statistical Package For Social Science 16 (SPSS 16). Hasil analisis mutu hedonik, kimia (pH) dan mikrobiologi (TPC) jika signifikan dilanjutkan dengan uji Duncan dan diolah secara deskriptif kuatitatif. Hasil penelitian menunjukkan bahwa ekstrak larutan daun mangrove lebih mampu mempertahankan mutu udang vannamei hingga 6 jam perendaman. Nilai pH cenderung berfluktuasi tetapi tetap dalam rentang aman, dan jumlah mikroba (Total Plate Count) masih di bawah batas aman Standard Nasional Indonesia 01-2728.1-2006 tentang mutu udang segar hingga jam ke-6 perendaman. Larutan ekstrak daun mangrove pada udang vannamei selama penyimpanan pada suhu ruang berdasarkan hasil uji mutu hedonik diperoleh bahwa semakin lama waktu penyimpanan pada suhu ruang terjadi penurunan mutu udang vannamei segar. Kata Kunci: Mutu; Perendaman; Penyimpanan, Rhizophora mucronata; Udang vannamei
Analisis Proksimat dan Angka Lempeng Total pada Daging dan Tinta Cmi-Cumi (Loligo sp.) dI Pasar Bersehati Manado : Proximate Analysis and Total Plate Count of Squid (Loligo sp.) Meat and Ink at Bersehati Market in Manado City Taufik, Chesia; Dien, Henny Adeleida; Makapedua, Daisy Monica; Wonggo, Djuhria; Mentang, Feny; Reo, Albert Royke
Media Teknologi Hasil Perikanan Vol. 14 No. 1 (2026)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.14.1.2026.66196

Abstract

Squid (Loligo sp.) has meat that is rich in protein and ink that contains melanoprotein, which is a nutritionally valuable by-product but has not been optimally utilized. This study aimed to analyze the proximate composition (moisture content, ash content, total protein, and total fat) and Total Plate Count (TPC) of fresh squid meat and ink purchased from Bersehati Market, Manado. The study employed a descriptive quantitative method, with proximate and TPC analyses conducted in duplicate using the oven method for moisture content, gravimetric method for ash content, Kjeldahl method for total protein, Soxhlet extraction for total fat, and pour plate method for TPC. The results showed that squid meat had a moisture content of 90.30%, ash content of 1.19%, total protein of 20.05%, and total fat of 0.50%, while squid ink had a moisture content of 83.52%, ash content of 1.69%, total protein of 10.65%, and total fat of 1.66%. Squid meat showed higher moisture content and total protein, whereas squid ink showed higher ash content and total fat. The TPC of squid meat was 1.19 × 10¹ log CFU/mL, while squid ink showed a slightly lower value of 1.09 × 10¹ log CFU/mL, and both squid meat and ink were within the maximum permissible limits of microbial contamination according to the applicable standards. Kata kunci:  ink, loligo, meat, proximate, TPC Cumi-cumi Loligo sp. memiliki daging kaya protein dan tinta yang mengandung melanoprotein sebagai limbah bernilai gizi tinggi namun belum dimanfaatkan optimal. Penelitian ini bertujuan untuk menganalisis kandungan proksimat (kadar air, kadar abu, total protein, total lemak) serta Angka Lempeng Total (ALT) pada daging dan tinta cumi segar yang dibeli dari pasar Bersehati Manado. Metode penelitian yang digunakan adalah deskriptif kuantitatif, pengujian proksimat dan ALT dilakukan dengan dua kali ulangan: kadar air (metode oven), kadar abu (gravimetri), total protein (Kjeldahl), total lemak (Soxhlet), ALT (pour plate). Hasil penelitian menunjukkan bahwa daging cumi memiliki kadar air 90.30%, kadar abu 1.19%, total protein 20.05% dan total lemak 0.50%. Tinta cumi memiliki kadar air 83.52%, kadar abu 1.69%, total protein 10.65% dan total lemak 1.66%. Daging cumi memiliki kadar air dan total protein yang tinggi, dan tinta cumi memiliki kadar abu dan total lemak yang tinggi. ALT daging cumi 1.19x101 log CFU/mL, dan tinta cumi sedikit lebih rendah di 1.09x101 log CFU/mL, daging dan tinta cumi masih memenuhi batas maksimum cemaran mikroba sesuai standar yang berlaku. Kata kunci:  ALT, daging, loligo, proksimat, tinta  
Evaluasi Perlakuan Pemasakan bertekanan dan Kukusan pada Karajteristik Organoleptik, Perubahan Nilai Gizi, dan Logam Berat pada Ikan Tindarung Perairan Sulawesi Utara : Evaluation of Pressure Cooking and Steaming on the Sensory Characteristics, Changes in Nutritional Value, and Heavy Metal Content of Tindarung Fish in North Sulawesi Waters Pratiwi, Aprilia Eka; Rumengan, Inneke Fenny Melke; Sumilat, Deiske Adeline; Lintang, Rosita Anggreiny; Rengkung, Leonardus Ricky; Salindeho, Netty
Media Teknologi Hasil Perikanan Vol. 14 No. 1 (2026)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.14.1.2026.66297

Abstract

North Sulawesi is one of Indonesia’s major fisheries regions, where large pelagic tuna-like species are widely consumed and commonly marketed in minimally processed forms. However, fish quality can deteriorate rapidly when post-harvest handling and thermal processing are not properly controlled. This study evaluated the effects of steam cooking and pressure-based cooking (presto) on the sensory quality, proximate composition, selected minerals, and heavy-metal levels of tindarung fish muscle collected from the Bitung Fishing Port, North Sulawesi. Fresh fish were subjected to steam cooking (15–20 min at approximately 60–100 °C) or pressure-based cooking (15 min at approximately 115 °C) and compared with fresh, untreated samples. Sensory attributes (appearance, odor, taste, and texture) were assessed in accordance with Indonesian National Standards, while proximate composition, mineral content (Ca and P), and heavy metals (Cd and Hg) were determined using standardized laboratory methods. All treatments exhibited acceptable sensory quality, with scores exceeding 6. Steam-cooked fish showed lower moisture content (63.31%) and higher protein content (27.32%) than pressure-based cooked fish (65.41% moisture; 18.65% protein). In contrast, fat content was slightly higher in pressure-based cooked fish (8.48%) than in steam-cooked fish (7.66%). Cadmium concentrations were low (0.005–0.008 mg/kg), and calcium levels in muscle were below the detection limit (<1.19 mg/kg). Total mercury concentrations ranged from 0.55 to 0.76 mg/kg, indicating that product-safety assessment should consider regulatory limits applicable to large predatory fish species. Overall, steam cooking better preserved the nutritional profile of tindarung fish and is recommended as a practical processing method, accompanied by routine mercury monitoring to ensure consumer safety. Kata kunci:  tindarung fish, organoleptics, steam and pressure-based cooking, proximate composition, mineral and heavy metal level   Sulawesi Utara adalah salah satu wilayah penting perikanan tangkap di Indonesia, dengan bahan pelagis besar bertipe tuna (tuna‑like species) yang banyak dikonsumsi, termasuk ikan tindarung. Mutu ikan mudah menurun apabila penanganan pascapanen dan proses perlakuan termal tidak dilakukan secara tepat. Studi ini mengevaluasi pengaruh pendekatan proses pengukusan dan pemasakan bertekanan (pemasakan bertekanan) pada mutu sensori, komposisi proksimat, mineral terpilih, dan juga kadar logam berat pada daging ikan tindarung yang diperoleh dari Pelabuhan Perikanan Bitung, Sulawesi Utara. Ikan segar diproses dengan proses pengukusan (15–20 menit; ~60–100 °C) atau pemasakan bertekanan (15 menit; ~115 °C), lalu dibandingkan dengan kontrol segar. Uji organoleptik (kenampakan, bau, rasa, tekstur) mengacu pada SNI, sedangkan analisis proksimat, mineral (Ca dan P), dan logam berat (Cd dan Hg) dilakukan menggunakan pendekatan uji laboratorium terstandar. Seluruh perlakuan memperlihatkan mutu organoleptik yang baik (skor >6). Ikan kukus memiliki kadar air 63,31%, abu 1,35%, lemak 7,66%, protein 27,32%, karbohidrat 0,37%, dan serat kasar 0,12%, sedangkan ikan pemasakan bertekanan memiliki kadar air 65,41%, abu 0,91%, lemak 8,48%, protein 18,65%, karbohidrat 6,55%, dan serat kasar 0,11%. Kadar Cd rendah (0,005–0,008 mg/kg), kalsium pada jaringan otot berada di bawah batas deteksi (<1,19 mg/kg), dan fosfor meningkat secara relatif sesudah pemasakan. Kadar Hg total berada pada rentang 0,55–0,76 mg/kg, dengan demikian interpretasi keamanan produk perlu mempertimbangkan kategori regulasi guna ikan predator besar dan juga kebutuhan pemantauan berkala. Pada umumnya, proses pengukusan memberikan profil gizi yang lebih menguntungkan dibandingkan pemasakan bertekanan dan direkomendasikan sebagai pendekatan perlakuan yang lebih optimal dengan tetap memperhatikan aspek keamanan, khususnya merkuri. Kata kunci:  ikan tindarung, logam berat, kukus, organoleptik, pemasakan bertekanan, komposisi proksimat, kadar mineral

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