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Pengaruh Biji Picung Muda (Pangium edule Reinw) sebagai Pengawet Ikan Nila Merah (Oreochromis niloticus) Mariyana Mariyana; Hari Santoso; Hasan Zayadi
Jurnal SAINS ALAMI (Known Nature) Vol 2, No 1 (2019)
Publisher : FMIPA UNISMA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/j.sa.v2i1.3328

The most popular fish farmers in Indonesia are tilapia. A decreasing in physical quality of fish after approximately 2 hours of death. The fish can be guaranteed the quality of freshness with preservation. Some people still use preservation by cooling, drying, fumigating, salting and even the formalin substances. This research use natural preservation that use young seed of Picung (Pangium edule Reinw). The aim of research was to determine the effect of the covered pasta duration as a natural preservative against the ratio freshness of red tilapia (Oreochromis niloticus) meat in each treatment. This study used an experimental method consist four treatment; first, without covered pasta at 26 and 18 oC. The second, the 3 mm of covered pasta of fish at 26 and 18 oC. The assessment of physical appearance performed by organoleptic scoring of fresh fish and Friedman test. The results of this study indicate that red tilapia which is covered with 3mm thickness of Picung young seeds with a refrigerator temperature of 18˚C has score value of the average; eye 6.93, gills 7.68, smell 7.77 and texture 8.5 with at long time fresh of 168 hours.Keywords: organoleptic, covered pasta, long time fresh ABSTRAKBudidaya ikan di Indonesia paling banyak diminati adalah ikan nila. Ikan mengalami penurunan kualitas secara fisik setelah kurang lebih 2 jam setelah kematiannya. Ikan dapat terjamin kualitas kesegarannya usaha yang dilakukan adalah pengawetan. Beberapa masyarakat masih menggunakan pengawetan dengan metode pendinginan, pengeringan, pengasapan, penggaraman dan bahkan formalin. Penelitian ini menggunakan pengawetan secara alami, yaitu pemberian lumuran pasta biji picung mudah (Pangium edule Reinw). Tujuan dari dari penelitian ini adalah untuk mengetahui pengaruh lama waktu pelumuran pasta sebagai pengawet alami terhadap rasio kesegaran daging ikan nila merah (Oreochromis niloticus) pada setiap perlakuan. Penelitian ini menggunakan metode eksperimental, ada empat perlakuan pertama yaitu ikan nila merah tanpa diberi pelumuran pada suhu 26˚C dan 18˚C. Kedua ikan nila merah dilumuri biji picung halus setebal 3 mm pada suhu 26˚C dan 18˚C. Penilaian kenampakan secara fisik dilakukan dengan scoring organoleptik ikan segar dan uji Friedman. Hasil dari penelitian ini menunjukan bahwa ikan nila merah yang dilumuri oleh biji picung muda ketebalan 3mm dengan suhu pendingin 18˚C memiliki skor nilai rata-rata mata 6,93, insang 7,68, bau 7,77 dan tekstur 8,5 dengan lama waktu simpan selama 168 jam.Kata kunci: organoleptik, lumuran pasta, lama waktu segar

Analisis Lemak Susu Edamame dari Olahan Biji Edamame Nufan Muwafiq Sukiran; Hari Santoso; Ahmad Syauqi
Jurnal SAINS ALAMI (Known Nature) Vol 2, No 1 (2019)
Publisher : FMIPA UNISMA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/j.sa.v2i1.3368

Edamame milk (Glycin max. L var. edamame) is one product with the advantages; easily produced and highly nutritious. This study aims was to determine the fat content of edamame milk prepared by edamame bean. The method used in this study is the experiment using a completely randomized design with 4 treatments and 5 replications. Fat analysis was done using the Gerber method. The fat levels of edamame milk at the first treatment, the average value of Edamame milk was 5.74% , the second 5.28%, the third 4.56% and the last treatment or the the fourth is fat at 2.0%. The results are compared with the other fat content of the other varieties, then it can be compared the fat content of Edamame varietes lower than the variants of Malika and Grobogan which are variants of Edamame fat content which is 5.74%, Malika fat content was 13.2%, and the Grobogan variance averaged 12.83%. The results of the analysis show that there are significant differences between treatments. For the average edamame fat content that is good is equal to 2.02% and the results close to the standard of soy milk that is equal to 2.0%.Keywords: fat content, edamame milk, Gerber method.ABSTRAKSusu edamame (Glycin max. L var. edamame) merupakan salah satu produk dengan kelebihan; mudah diproduksi dan bergizi tinggi. Penelitian ini bertujuan adalah menentukan kadar lemak susu edamame olahan biji Edamame. Metode yang digunakan dalam penelitian ini yaitu eksperimen dengan Rancangan Acak Lengkap dengan 4 perlakuan dan 5 kali ulangan. Analisis lemak dilakukan menggunakan metode Gerber. Hasil penelitian kadar lemak susu edamame pada perlakuan pertama, nilai rata-rata ulangan lemak susu edamame yaitu sebesar 5,74%, kedua 5,28% ketiga 4,56% dan keempat 2,02% Jika hasilnya dibandingkan dengan kadar lemak varietes lainnya maka bisa di bandingkan kadar lemak varietes edamame lebih rendah dari varietes malika dan grobogan yang mana varietes edamame kadar lemaknya yaitu sebesar 5,74%. Malika kadar lemaknya sebesar 13,2%, dan varietes Grobogan rata-ratanya sebesar 12,83%. Hasil analisis menunjukkan bahwa terdapat perbedaan yang signifikan diantara perlakuan. Rata-rata kadar lemak edamame yang baik yaitu sebesar 2,02% dan hasilnya mendekati standar susu kedelai sebesar 2,0%Kata kunci: kadar lemak, susu edamame, metode Gerber.

analisis kadar protein dan vitamin c pada sambal-ikan sebelum dan sesudah diolah Dinda Rohadatul Aisyi; Hari Santoso; Ratna Djuniwati Lisminingsih
Jurnal SAINS ALAMI (Known Nature) Vol 2, No 1 (2019)
Publisher : FMIPA UNISMA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/j.sa.v2i1.2957

Fish-Chili- sauce processed by a mixture of cayenne pepper (Capsicum frutescens), tomatoes (Lycopersicum esculentum) and Deles fly fish (Decapterus macrosoma) as fast-food sources of protein that is favored by the public. The purpose of this study are to determine the protein and vitamin C levels of fish-chili-sauce before and after processing. The research method are used completely randomized design with two treatments, namely treatment 1 measured levels of protein and vitamin C before processing; treatment 2 measures the levels of protein and vitamin C after processing. The protein test was performed using the Kjeldahl method with a Spectrophotometer Technique. Vitamin C testing uses the Iodimetry method. The results showed that protein levels of fish before processing = 19.31% and = 20.24 mg/100g of vitamin C. After processing the fish protein content = 15.63% and = 16.28 mg/100g of vitamin C levels. Decreased fish protein levels and vitamin C levels were thought to be due to the length of processing time. The results of the analysis of the T-Test Pairs showed that there are no significant difference in the protein content of fish-chili-sauce before and after processing, but it tended to decrease. The results of the analysis of the Pairs T-Test showed that there are significant differences in the levels of vitamin C of fish-chili-sauce before and after processing.ABSTRAKSambal-ikan hasil olahan campuran cabai rawit (Capsicum frutescens), tomat (Lycopersicum esculentum) dan ikan layang Deles (Decapterus macrosoma) sebagai sumber protein cepat saji yang digemari oleh masyarakat. Tujuan penelitian ini untuk mengetahui kadar protein dan vitamin C sambal-ikan sebelum dan sesudah diolah. Metode penelitian di gunakan Rancangan Acak Lengkap dengan 2 perlakuan yaitu perlakuan 1 mengukur kadar protein dan vitamin C sebelum diolah; perlakuan 2 kadar protein dan vitamin C sesudah diolah. Uji protein dilakukan menggunakan metode Kjeldahl dengan Teknik Spektrofotometer. Uji vitamin C menggunakan metode Iodimetri. Hasil penelitian menunjukkan kadar protein 19,31% dan kadar vitamin C 20,24 mg/100g. 15,63%. dan kadar vitamin C16,28 mg/100g. Penurunan kadar protein ikan dan kadar vitamin C diduga karena lamanya waktu proses pengolahan. Hasil analisi uji T-Test Pairs menunjukkan tidak ada perbedaan yang signifikan pada kadar protein sambal-ikan sebelum dan sesudah diolah, namun cenderung mengalami penurunan. Hasil analisis uji T-Test Pairs menunjukkan ada perbedaan yang signifikan pada kadar vitamin C sambal-ikan sebelum dan sesudah diolah.

Analisa Kadar Protein Ikan Nila (Oreochromis Niloticus) yang Diawetkan Dengan Biji Picung Muda (Pangium edule Reinw) Mei Ninda Ningrum; Hari Santoso; Ahmad Syauqi
Jurnal SAINS ALAMI (Known Nature) Vol 2, No 1 (2019)
Publisher : FMIPA UNISMA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/j.sa.v2i1.3372

Tilapia (Oreochromis niloticus) is one of the freshwater fish that is widely cultivated and consumed by the community. Tilapia is abundant and it remains fresh than preserved using Picung seeds. The aim of the study was to analyze the protein content of tilapia that preserved without young picung seeds and fresh tilapia after being preserved with young Picung seeds. The method was carried out experimentally with 3 treatments of coated young Picung seed; (A) storage at16 oC without coated, (B) storage at 16 oC coated, and (C) storage of 26 oC temperature coated with 6 replications respectively. The average yield of storage for 40 hours of treatment; A is 16.011%, B=16.003% and C=13.256%. The results of analysis of protein content of tilapia preserved with young Picung seeds (Pangium edule Reinw) in 3 treatments did not different significantly. Protein content of tilapia (Oreochromis niloticus) preserved with young Picung seeds at the storage time of each treatment showed different results. The young Picung seeds used for preservation are a solution to inhibit decreasing protein levels in tilapia.Keywords: Tilapia, Picung seeds, proteinABSTRAKIkan nila (Oreochromis niloticus) adalah salah satu ikan air tawar yang banyak dibudidayakan masyarakat dan di konsumsi masyarakat. Ikan nila melimpah dan agar tetap segar dilakukan pengawetan menggunakan biji picung. Tujuan penelitian adalah untuk menganalisa kadar protein ikan nila yang diawetkan tanpa biji picung muda dan kadar protein ikan nila segar setelah diawetkan dengan biji picung muda. Metode dilakukan secara eksperimental dengan 3 kali perlakuan lumuran biji picung muda (A) penyimpanan suhu 16oC tanpa lumuran, (B) penyimpanan pada suhu 16oC dengan lumuran, dan (C) penyimpanan suhu 26oC dengan lumuran diulang masing-masing 6 ulangan. Hasil rata-rata penyimpanan selama 40 jam perlakuan A 16,011%, perlakuan B 16,003% dan perlakuan C 13,256%. Hasil analisis kadar protein ikan nila yang diawetkan dengan biji picung muda (Pangium edule Reinw) pada 3 perlakuan tidak berbeda secara signifikan. Kadar protein ikan nila (Oreochromis niloticus) yang diawetkan dengan biji picung muda pada lama waktu penyimpanan masing-masing perlakuan menunjukkan hasil berbeda. Biji picung muda yang digunakan untuk pengawetan menjadi solusi untuk menghambat penurunan kadar protein pada ikan nila.Kata kunci : ikan nila, biji picung, protein.

Uji Rendemen Nira dan Gula Semut Aren (Arenga pinnata Merr.) Hasil Penyadapan Pagi dan Sore Hari dengan Instrumen Refraktometer Inayatul Maghfirah; Hari Santoso; Ahmad Syauqi
Jurnal SAINS ALAMI (Known Nature) Vol 2, No 1 (2019)
Publisher : FMIPA UNISMA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/j.sa.v2i1.2959

Enau (sugar palm) trees are multi-use plants and almost all parts of the plant can be used for human needs. The nira of sugar palm (legen or saguer) can be processed into palm sugar. The purpose of this study was to measure rendemen nira and palm sugar from the results of tapping in the morning and evening. The research method uses survey by measuring the pH and volume of nira that obtained in the morning and evening and directly processing it into palm sugar. The results of the study showed the morning tapping, temperature = , the rendemen of palm sugar = 11.50% and the water content of palm sugar = 4.05%. In the evening tapping, temperature = , pH nira of palm sugar = 6,3, the rendemen of palm sugar = 11.48% and the water content of palm sugar = 3.57%. The results of the t-test pairs analysis were obtained P temperature = 0.041 ˃ 0.025, P pH nira of sugar palm = 0.134 ˃ 0.025, P brix nira of sugar palm = 0.557 ˃ 0.025, P rendemen of palm sugar = 0.975 ˃ 0.025 and P water content of palm sugar = 0.975 0.025. There were no significant difference from nira of palm sugar produced by tapping morning and evening. ABSTRAKPohon Enau (Aren) tanaman multi guna dan hampir semua bagian tanaman dapat dimanfaatkan untuk keperluan manusia. Nira aren (legen atau saguer) dapat diolah menjadi gula semut. Tujuan penelitian ini untuk mengukur rendemen nira dan rendemen gula semut dari hasil penyadapan pagi dan sore hari. Metoda penelitian menggunakan survey dengan mengukur pH dan volume nira yang didapat pagi hari dan sore hari serta langsung mengolahnya menjadi gula semut. Hasil penelitian menunjukkan pada penyadapan pagi hari , , rendemen gula semut = 11,50 % dan kadar air gula semut = 4,05%. Pada penyadapan sore hari , , rendemen gula semut = 11,48 % dan kadar air gula semut = 3,57%. Hasil analisis uji t-Test Pairs diperoleh P suhu = 0,041 ˃ 0,025, P pH nira aren = 0,134 ˃ 0,025, P brix nira aren= 0,557 ˃ 0,025, P rendemen gula semut = 0,975 ˃ 0,025 dan P kadar air gula semut = 0,975 ˃ 0,025. Tidak ada perbedaan yang nyata dari nira aren hasil penyadapan pagi dan sore hari.Kata kunci: Rendemen, Nira, Aren, Gula semut

Uji Insektisida Serai (Cymbopogon nardus) dan Daun Zodia (Evodia Suaveolens) Terhadap Mortalitas Nyamuk (Aedes aegypti) Mahmudi Mahmudi; Hari Santoso; Saimul Laili
Jurnal SAINS ALAMI (Known Nature) Vol 2, No 1 (2019)
Publisher : FMIPA UNISMA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/j.sa.v2i1.3741

Natural insecticides made from lemongrass plants and zodia which are environmentally friendly insecticides and contribute to mosquito mortality. The purpose of this study was to determine the effect of lemongrass insecticides (Cymbopogon nardus) and leaves of zodiac (Evodia suaveolens) on mosquito mortality (Aedes aegypti), and to determine the treatment of insecticides that were more effective against the mortality of mosquitoes. The research method used the experimental completely randomized design (CRD) with 4 treatments and 5 replications, namely treatment 1 control; treatment of 2 insecticides zodia; treatment of 3 lemongrass insecticides; and treatment of 4 combination lemongrass insecticides and zodia. The results showed that the control treatment did not effect, whereas in the treatment of zodia insecticides, lemongrass and combinations there were influences, presumably this happened because of difference in the chemical compounds of the 2 plants against mosquitoes. The results showed that mosquito mortality was controlled by 0%; mosquito mortality with zodia insecticide of 28%; mosquito mortality with lemongrass insecticide of 16.4%; and mosquito mortality with combination lemongrass insecticides and zodiac of 43.2%. The results of the One Way ANOVA test showed that there were significant differences and tended to experience increased mosquito mortality after being treated. Insecticides that are more effective in causing mosquito mortality are combination insecticides of lemongrass and zodia leaves.Keywords: Vegetable Insecticides, Lemongrass Plants, Zodia Plants, Mosquitoes.ABSTRAKInsektisida alami yang terbuat dari tanaman serai dan zodia merupakan insektisida alami yang ramah lingkungan dan berperan terhadap mortalitas nyamuk. Tujuan dari penelitian ini untuk mengetahui pengaruh insektisida serai (Cymbopogon nardus) dan daun zodia (Evodia suaveolens) terhadap mortalitas nyamuk (Aedes aegypti) dan untuk mengetahui perlakuan insektisida yang lebih efektif terhadap mortalitas nyamuk (Aedes aegypti). Metode penelitian menggunkan eksperimental Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan yaitu perlakuan 1 kontrol; perlakuan 2 insektisida zodia; perlakuan 3 insektisida serai; dan perlakuan 4 insektisida kombinasi serai dan zodia. Hasil penelitian menunjukkan perlakuan kontrol tidak ada pengaruh terhadap mortalitas nyamuk, sedangkan pada perlakuan insektisida zodia, serai serta kombinasi terdapat pengaruh, diduga hal tersebut terjadi karena adanya perbedaan kandungan senyawa kimia dari 2 tanaman tersebut terhadap nyamuk. Hasil penelitian menunjukkan mortalitas nyamuk perlakuan kontrol 0%; mortalitas nyamuk dengan insektisida zodia 28%; mortalitas nyamuk dengan insektisida serai 16,4%; dan mortalitas nyamuk dengan insektisida kombinasi serai dan zodia 43,2%. Hasil analisis uji One Way ANOVA menunjukkan terdapat perbedaan yang signifikan dan cenderung mengalami peningkatan mortalitas nyamuk setelah diberi perlakuan. Insektisida yang lebih efektif dalam mengakibatkan mortalitas pada nyamuk yaitu insektisida kombinasi serai dan daun zodia.Kata kunci: Insektisida Nabati, Tanaman Serai, Tanaman Zodia, Nyamuk

Efek Daun Picung (Pangium edule Rewind.) sebagai Pengawet Alami terhadap Kadar Protein Total Ikan Nila (Oreochromis sp) Segar Ade Ratna Utami; Hari Santoso; Ahmad Syauqi
Jurnal SAINS ALAMI (Known Nature) Vol 2, No 1 (2019)
Publisher : FMIPA UNISMA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/j.sa.v2i1.3325

Tilapia (Oreochromis sp) is one group of fish that has high economic value. Tilapia contains protein that is easy to lysis, quickly undergoes a process of decay (perishable food). Alternatively the preventing process of preserving fish with natural ingredients is Picung leaves. The aim of study was to compare the levels of protein of fresh Tilapia before preserving with Tilapia preserved with Picung leaves (Pangium edule Rewins.) at concentrations of 5 %. This research method uses experiment with the purposive sampling with complete randomized analysis, using temperature and preservation factors with each treatment, namely 6 replications. Temperature factor that is using room temperature 28o C and temperature 18o C ( in refrigerator) and the preservation time factor is 0 hours, 12 hours, 24 hours, 36 hours, and 48 hours. Protein determination used spectrophotometric Kjedhal modification methods. The results of the average protein content of fresh Tilapia before being preserved are 19.93 %, the average protein of Tilapia is preserved at 28oC which is 13.59% and the average protein of Tilapia is preserved at 18oC which is 15.07%. The average protein of Tilapia was preserved for 12 hours, 24 hours, 36 hours and 48 hours, namely 13.22%, 13.88%, 12.78% and 11,83%. The research data was analysed by ANOVA test with result Fs Faktor A> F0.05 (1,50), meaning that there is a real effect caused by factor A (temperature factor). Fs Faktor B > F0.05 (4,50),meaning that there is real effect caused factor B (preservation time).Keywords: Tilapia, Protein, Picung Leaves and Natural PreservativeABSTRAKIkan nila (Oreochromis niloticus) adalah salah satu kelompok ikan yang mempunyai nilai ekonomis tinggi. Ikan Nila mengandung protein yang mudah lisis cepat mengalami proses pembusukan (perishable food). Alternatif mencegah proses tersebut dilakukan pengawetan ikan dengan bahan alami seperti daun picung. Tujuan penelitian yaitu membandingkan kadar protein ikan Nila segar sebelum diawetkan dan setelah diawetkan dengan daun picung (Pangium edule Rewins.) pada konsentrasi 5%. Metoda penelitian ini menggunakan percobaan dengan purposive sampling. Rancangan acak lengkap, mengunakan faktor suhu dan waktu pengawetan dengan masing-masing perlakuan yaitu 6 ulangan . Faktor suhu yaitu menggunakan suhu ruang 28o C dan suhu 18o C (dalam kulkas) dan faktor waktu pengawetan yaitu 0 jam, 12 jam, 24 jam, 36 jam dan 48 jam. Penentuan protein mengunakan metode modifikasi kjedhal spektofotometri. Hasil rerata kadar protein ikan Nila segar sebelum diawetkan yaitu 19.93%, rerata ikan Nila yang diawetkan pada suhu 28o C yaitu 13.59 % dan rerata kadar protein ikan Nila yang diawetkan pada suhu 18o C yaitu 15.07%. Rerata protein ikan Nila yang diawetkan selama 12 jam, 24 jam, 36 jam dan 48 berurutan yaitu 13.22%, 13.88%, 12.78% dan 11.83%. Data penelitian ini dianalisa dengan uji Anova dengan hasil Fs Faktor A > F0.05 (1,50), artinya terdapat efek yang nyata ditimbulkan oleh faktor A (faktor suhu). Nilai Fs Faktor B > F0.05 (4,50) , artinya terdapat efek yang nyata ditimbulkan oleh faktor B( waktu pengawetan).Kata Kunci: Ikan Nila, Protein, Daun Picung, Pengawet Alami

Bioprospeksi Mimba (Azadirachta Indica Juss.) Sebagai Tumbuhan Obat Di Desa Bangsring Kecamatan Wongsorejo Kabupaten Banyuwangi Ahmad Baidarus; Ari Hayati; Nour Athiroh AS
Jurnal SAINS ALAMI (Known Nature) Vol 2, No 1 (2019)
Publisher : FMIPA UNISMA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/j.sa.v2i1.3681

Neem has enormous potential in the medicinal treatment because in Neem it contains bioactives that are useful as drugs, including: Saponins, flavonoids, and tannins. The use of Neem plants can be maximally carried out through a bioprospective approach. This research was conducted in Bangsring Village, Wongsorejo District, Banyuwangi Regency in April-June. The study aims to determine the Neem bioprospection (Azadirachta indica) by the community as a medicinal plant. This study uses descriptive exploratory methods which include: literature studies, field observations, interviews using questionnaires, data analysis and observation documentation. Respondents taken were 100 respondents who were taken randomly. The results of this study show that the community's response to the Neem tree is quite high. The use of the Neem by the community as a medicinal plant, among others, is used as an appetite enhancer, medication for hives, and diabetes. The community manages Neem as a medicine by drinking stew from the leaves. The aspects of bioprospection observed in this study were: availability, use as a drug, conservation efforts, collaborative management as a drug, and its benefits as a medicinal plant for the community.Keywords:Bioprospection, Neem, Bangsring Village, Medicinal PlantABSTRAKMimba memiliki potensi sangat besar dibidang pengobatan karena di dalam Mimba mengandung bioaktif yang berguna sebagai obat antara lain: Saponin, flavonoid, dan tanin. Pemanfaatan tumbuhan Mimba dapat dilakukan secara maksimal dengan melalui pendekatan bioprospeksi. Penelitian ini dilaksanakan di Desa Bangsring kecamatan Wongsorejo Kabupaten Banyuwangi pada bulan April-Juni. Penelitian bertujuan untuk mengetahui bioprospeksi Mimba (Azadirachta indica) oleh masyarakat sebagai tumbuhan obat. Penelitian ini menggunakan metode deskripstif eksploratif yang meliputi : studi pustaka, pengamatan di lapangan, wawancara menggunakan kuesioner, analisis data dan dokumentasi pengamatan. Responden yang diambil adalah 100 responden yang diambil secara acak. Hasil penelitian ini menunjjukkan bahwa respon masyarakat terhadap tumbuhan Mimba cukup tinggi. Pemanfaatan Mimba oleh masyarakat sebagai tumbuhan obat antara lain digunakan sebagai penambah nafsu makan, obat gatal-gatal, dan kencing manis. Masyarakat mengelolah Mimba sebagai obat dengan meminum rebusan ari daunnya. Aspek bioprospeksi yang diamati dalam penelitian ini adalah: ketersedian, pemanfaatan sebagai obat, upaya konservasi, kerjasama pengelolaan sebagai obat, dan keuntungannya sebagai tumbuhan obat bagi masyarakat.Kata kunci: Bioprospeksi, Mimba, Desa Bangsring, Tumbuhan Obat

Efek Daun Picung (Pangium edule Reinw) sebagai Pengawet Ikan Nila Merah (Oreochromis sp.) Isma Fauzilah; Hari Santoso; Hasan Zayadi
Jurnal SAINS ALAMI (Known Nature) Vol 2, No 1 (2019)
Publisher : FMIPA UNISMA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/j.sa.v2i1.3326

Red tilapia fish are one of the types of fish in fresh water cultivation by having good enough prospects to be developed. In the effort of processing and preserving fish in order to improve the quality of power as well as durable a product of fisheries post-harvest done at various events. It is generally performed by the society amongst others with low temperature, high temperature, fermentation or formalin. This research aims to know the influence of leaf picung on temperature and long preservation against organ changes eyes, gills, the texture and the smell of red tilapia fish. In the method this research uses experimental on the 4 treatment and 5 of repetition by observing organ eyes, gills, texture and smell. Data analysis techniques using friedman test followed by multiple comparison test. Based on the results of the research, leaves stew picung effect on temperature and long preservation in reduction organoleptic red tilapia fish. Organoleptic reduction on red tilapia fish known from the is eyeballs are sunken with a cloudy cornea and his pupils are grayish, the gills are gray accompanied by clotted brown mucus, the texture is rather soft with a little less elastic, it smells very foul. Long preservation of the slowest on the red tilapia fish soaked with the decoction of leaves picung with temperatures of 18 oC goes up to 56 hours.Keywords: Red tilapia fish, Leaf picung, Preserving, OrganolepticABSTRAKIkan nila merah adalah salah satu dari jenis ikan pada budidaya air tawar dengan memiliki prospek yang cukup baik untuk dapat dikembangkan. Dalam usaha pengolahan dan pengawetan ikan guna meningkatkan kualitas serta daya awet suatu produk perikanan pada pasca panen dilakukan berbagai acara. Umumnya yang dilakukan oleh masyarakat antara lain dengan suhu rendah, suhu tinggi, fermentasi atau formalin. Penelitian ini bertujuan untuk mengetahui pengaruh daun picung pada suhu dan lama pengawetan terhadap perubahan organ mata, insang, tekstur dan bau ikan nila merah. Metode pada penelitian ini menggunakan eksperimen pada 4 perlakuan dan 5 ulangan dengan mengamati organ mata, insang, tekstur dan bau. Teknik analisis data menggunakan uji friedman dilanjut dengan uji perbandingan ganda. Berdasarkan hasil penelitian rebusan daun picung berpengaruh terhadap suhu dan lama pengawetan pada penurunan mutu organoleptik ikan nila merah. Penurunan mutu organoleptik pada ikan nila merah dapat diketahui dari bola matanya cekung dengan kornea keruh dan pupilnya keabu-abuan, insangnya berwarna abu-abu disertai lendir coklat yang bergumpal, teksturnya agak lunak dengan sedikit kurang elastis, baunya sangat busuk. Lama pengawetan yang paling lambat pada ikan nila merah direndam dengan rebusan daun picung dengan suhu 18 oC bertahan hingga 56 jam. Kata kunci: Ikan nila merah, Daun picung, Pengawetan, Organoleptik

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Ahmad Syauqi

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sainsalami@unisma.ac.id

Phone
+62341551932

Journal Mail Official
syauqi.fmipa@unisma.ac.id

Editorial Address
Fakultas MIPA, Gedung Usman bin Affan Lantai 1 Kompleks Universitas Islam Malang, Jl. MT. Haryono 193 Malang 65144, Indonesia

Location
Kota malang,

Jawa timur

INDONESIA

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Contact Name Ahmad Syauqi

Contact Email sainsalami@unisma.ac.id

Phone +62341551932

Journal Mail Official syauqi.fmipa@unisma.ac.id

Editorial Address Fakultas MIPA, Gedung Usman bin Affan Lantai 1 Kompleks Universitas Islam Malang, Jl. MT. Haryono 193 Malang 65144, Indonesia

Location Kota malang, Jawa timur INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Ahmad Syauqi

Contact Email
sainsalami@unisma.ac.id

Phone
+62341551932

Journal Mail Official
syauqi.fmipa@unisma.ac.id

Editorial Address
Fakultas MIPA, Gedung Usman bin Affan Lantai 1 Kompleks Universitas Islam Malang, Jl. MT. Haryono 193 Malang 65144, Indonesia

Location
Kota malang,

Jawa timur

INDONESIA