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

Squid ink (Loligo sp.) is a fishery byproduct that has the potential to be a source of natural bioactive compounds. Previous qualitative research stated that the three dominant bioactive compounds in squid ink are phenolics, flavonoids, and tannins, but the results of qualitative research and its utilization are still limited. This study aims to identify the content of bioactive compounds and test the antibacterial activity of squid ink extract (Loligo sp.) on Escherichia coli bacteria. The study was conducted experimentally in the laboratory using the maceration method with 70% ethanol solvent at a ratio of 1:5 for 3 × 24 hours. Analysis of bioactive compounds was carried out quantitatively including the determination of total phenolic, flavonoid, and tannin content using a UV–Vis spectrophotometer. The antibacterial activity test was carried out using the disc diffusion method against Escherichia coli with the parameter measuring the diameter of the inhibition zone. The results showed that the squid ink extract had a yield of 2.84%. The total content of phenolic compounds, flavonoids, and tannins was 21.91 μg/mL, 15.48 μg/mL, and 3.58 μg/mL, respectively. The antibacterial activity of squid ink extract against Escherichia coli was indicated by the formation of an inhibition zone with an average diameter of 7.25 mm, which is included in the moderate inhibition category. This antibacterial activity is thought to be related to the presence of bioactive compounds, especially phenolic and flavonoid compounds, which play a role in inhibiting bacterial growth through disruption of cell walls and membrane permeability. Kata kunci: squid ink; Loligo sp, antibacterial, bioactive compounds Tinta cumi (Loligo sp.) merupakan hasil samping perikanan yang berpotensi sebagai sumber senyawa bioaktif alami. Penelitian terdahulu secara kualitatif menyatakan 3 senyawa bioaktif yang dominan pada tinta cumi adalah fenolik, flavonoid dan tanin, namun hasil penelitian secara kualitatif dan pemanfaatannya masih terbatas. Penelitian ini bertujuan untuk mengidentifikasi kandungan senyawa bioaktif dan menguji aktivitas antibakteri ekstrak tinta cumi (Loligo sp.) pada bakteri Escherichia coli. Penelitian dilakukan secara eksperimental laboratorium menggunakan metode maserasi dengan pelarut etanol 70% pada rasio 1:5 selama 3 × 24 jam. Analisis senyawa bioaktif dilakukan secara kuantitatif meliputi penentuan kandungan total fenolik, flavonoid, dan tanin menggunakan spektrofotometer UV–Vis. Uji aktivitas antibakteri dilakukan dengan metode difusi cakram (disc diffusion) terhadap Escherichia coli dengan parameter pengukuran diameter zona hambat. Hasil penelitian menunjukkan bahwa ekstrak tinta cumi memiliki rendemen sebesar 2,84%. Kandungan total senyawa fenolik, flavonoid, dan tanin berturut-turut sebesar 21,91 μg/mL, 15,48 μg/mL, dan 3,58 μg/mL. Aktivitas antibakteri ekstrak tinta cumi terhadap Escherichia coli ditunjukkan dengan terbentuknya zona hambat dengan diameter rata-rata sebesar 7,25 mm, yang termasuk dalam kategori daya hambat sedang. Aktivitas antibakteri ini diduga berkaitan dengan keberadaan senyawa bioaktif, khususnya senyawa fenolik dan flavonoid, yang berperan dalam menghambat pertumbuhan bakteri melalui gangguan pada dinding sel dan permeabilitas membran. Kata kunci: tinta cumi, Loligo sp, antibakteri, senyawa bioaktif

Introduction: Smoking preserves fish but yields products with short shelf life (2 days) prone to microbial spoilage. Salt, citrus, and calcium propionate may enhance preservation. Aims: To evaluate the effectiveness of these additives on microbiological/organoleptic qualities of smoked eel stored at room temperature. Materials and Methods: Three treatments: (A) 15% NaCl + 15% citrus immersion + heating; (B) Heating + 2.5% calcium propionate spray; (AB) Combination of A+B. Stored 0/3/6 days. Analyzed: water/protein content, TPC, mold, pathogens, sensory traits. Results: AB treatment showed optimal results with water (50.9-55.4%), protein (13.75-16.8%), TPC (4.07-6.38 log CFU/g), mold (3.60-4.64 log CFU/g). Sensory scores (1-9 scale): appearance (7.0), flavor (8.0), taste (7.4), texture (7.2). Organoleptic analysis show that panelists like the smoked eel even for 6 days of storage, because of the aroma and flavor of smoked fish are still good and the color of products has not changed was golden brown color. No pathogens detected. Total number of bacterial colonies 4.07 to 6.38 cfu/g, total mold colony 3.60 to 4.64 cfu/g. Conclusion: AB treatment extends shelf life to 6 days while maintaining quality.

Sashimi, a unique and simple fresh fish dish, is commonly served at a restaurant or as a family dinner in Japan. Because sashimi was created from fresh tuna loin, it is easily ruined by spoilage germs and pathogens, particularly when served without ice. Apart from ice, new preservatives must be investigated to avoid pathogenic and histamine-producing microorganisms. Liquid smoke (LS) contains antimicrobial chemicals including organic acids, carbonyl, and phenols from pyrolyzing coconut shells. However, because the evidence of physicochemical features of LS is scarce, research into liquid smoke microencapsulation is required. The researchers wanted to figure out how liquid smoke microencapsulation (LSM) is made, how effective it is against harmful germs, and how much total histamine is present in LSM-coated sashimi maintained at room temperature. Histamine content, antibacterial inhibitory activity, total microbial count (TPC) of Salmonella and E. coli , water content, and pH level were tested. According to the findings, LSM with maltodextrin: sago flour: 1% LS ratio of 10: 1: 5 efficiently prevented E. coli and Salmonella development and reduced histamine level in sashimi refrigerated for 6 days in the refrigerator.

Introduction: In Japan, sashimi, a distinctive and straightforward meal of fresh fish, is frequently offered for dinner with family or at restaurants. Since sashimi is made from raw tuna loin, infections and spoiling microorganisms can readily damage it, especially if it is served without refrigeration. In addition to ice, novel preservatives need to be researched to prevent the growth of harmful and histamine-producing microbes. Carbonyl, phenols from burning coconut shells, and organic acids are among the antibacterial substances found in liquid smoke (LS). However, more study on liquid smoke nano-encapsulation is needed because there is a lack of evidence about the physicochemical properties of LS. The goal of the study was to determine the production process of liquid smoke nano-encapsulation (LSN), the level of total histamine in LSN-coated sashimi stored at room temperature, and the effectiveness of LSN against pathogenic microorganisms. METHODS: The following parameters were measured: pH levels, water content, Salmonella, E. coli, total microbial count (TPC), histamine concentration, and antibacterial inhibitory action. RESULTS: The findings demonstrated that LSN with maltodextrin: sago flour: 1% LS ratio of 10: 1: 5 effectively inhibited the growth of E. coli and Salmonella and decreased the amount of histamine in sashimi that was refrigerated for ten days.

Proper handling of fish or fishery products from ships to consumers necessitates collaboration among fishermen, government agencies, and other stakeholders. By adopting a holistic approach encompassing technical, regulatory, and educational aspects, we can ensure the efficient and sustainable operation of fisheries supply chains for all involved parties. This article presented a literature review on good fish handling practices from ship to consumer, focusing on onboard handling, auctions, landing, and transportation. Using the search term 'Good Handling Practices for Fishing Products,' six articles out of 4,470 were identified that met the criteria for further discussion. The literature review findings highlighted optimal strategies for increasing fishing, auction, and transportation processes. These included improving record-keeping and documentation, implementing aerator systems to preserve fish quality, bulk fish cooling using ice cubes without water to mitigate quality deterioration, ensuring sanitation of fish distribution support equipment to prevent bacterial contamination, and utilizing tools such as Trolley Lifters to increase the efficiency of the fish distribution process. Therefore, governmental and non-governmental institutions should provide support and training to fishermen to maximize both the quality and quantity of fish catches. Keywords: Fish Handling Techniques, Catch Quality, Ships, Consumers

Water pollution happening in the sea results in changes to the composition or structure of the water affected by human activities and natural processes. This leads to water having qualities and functions that do not align with their intended uses and can disrupt human life, marine biota, and marine ecosystems. Pollution in the marine ecosystem undoubtedly affects marine products in various aspects of life. This article used a literature review method to gather the necessary data for explaining the discussed topic. This article aims to explain the harmful impacts of marine pollution on consumer health, economic value, and the aesthetic value of the marine ecosystem. Based on the results of literature studies conducted through secondary data analysis from published journals in the last 10 years (2015-2024), it was found that marine pollution contaminated with bacteria or pathogens due to chemical substances can disrupt human health, causing symptoms such as vomiting, diarrhea, stomach pain, collapse, and even death. The economic aspect also experienced its impacts, such as the decrease in fishermen's catch and the disruption of the beauty of the marine ecosystem due to changes in water composition, leading to the sea appearing cloudy and odorous, and being filled with waste. Keywords: Dangers of Marine Pollution, Consumer Health, Economy, Aesthetics

The objective of this study is to develop and evaluate the properties of smoked edible film (EF) composed of carrageenan, myofibril, and collagen. The smoked EF was prepared by incorporating 0.8% liquid smoke. The analysis focused on various parameters including pH, physical properties such as thickness, solubility, tensile strength, elongation percentage, and water vapor transmission rate (WVTR). Sensory evaluation was also conducted to assess the texture attributes of the coated product, including wateriness, firmness, elasticity, hardness, and juiciness. The findings revealed that the concentration of the ingredients influenced the thickness of the EF, with myofibril proteins exhibiting higher concentrations compared to carrageenan and collagen. Both collagen and myofibril demonstrated maximum solubility at a concentration of 6%, while carrageenan achieved optimal solubility at concentrations ranging from 2 to 2.5%. Carrageenan exhibited significantly higher tensile strength compared to myofibril and collagen, whereas collagen demonstrated greater elasticity than carrageenan and myofibril protein. Moreover, myofibril protein film exhibited a lower water vapor transmission rate compared to carrageenan and collagen films. In terms of sensory assessment, carrageenan displayed high elasticity and juiciness, while collagen and myofibril showed high firmness and hardness. All EFs showed better antioxidant activity compared to Trolox (EC50 < 95.57 g/mL).

This study aimed to compare the quality of smoked fish products processed with liquid smoke with and without pre-cooking when stored at room temperature (25°C) for 0, 2, 4, and 6 days. The observations included moisture content, water holding capacity, color, and total plate and mold counts. The treated samples were also analyzed for polyhydroxyaromatic hydrocarbons (PAHs) at day 0. The study found that the pre-cooked products had a lower moisture content (55.1%) than the control (59.9%) during storage. Additionally, the pre-cooked product had a higher water holding capacity than the control. The TPC value indicates that the pre-cooked product meets the Indonesian standard for smoked fish up to the 2nd day of storage, whereas the control product only meets the standard on day 0. However, the total mold of the control products meets the Indonesian standard until the 2nd day of storage, while the pre-cooked products only meet the standard on day 0. The pre-cooked product had a higher lightness value (L*) than the control. The analysis of polyhydroxy aromatic hydrocarbon (PAH) showed that the pre-cooking process did not affect the concentration of PAH.

This study aims to determine the concentration of NaCl and its interaction with the length of time of isolation of cholerea taro tuber starch, Analyze the physical characteristics of cholerea taro tuber starch, Analyze the proximate composition and oxalate content of cholerea taro tuber. The starch isolation method was designed in a Complete Randomized Design (RAL) with 9 combined treatments of NaCl concentration (%) and soaking time (min). The starch yield of cholerea taro tubers obtained from A1B1 5.97%, A1B2 6.99%, A1B3 7.31%, A2B1 8.09%, A2B2 8.59%, A2B3 9.06%, A3B1 0.42%, A3B2 9.90%, A3B3 10.11%. White Degree L* value ranges from 66.95 - 73.25, A* value ranges from 0.75 - 1.55, B* value ranges from 2.10 - 2.95 and Water Holding capacity (WHC) ranges from 12.04 - 13.43 %. The proximate composition of starch, namely water content ranges from 3.68% - 5.86%, protein content ranges from 0.53% - 0.72% Ash content ranges from 0.34% - 5.67%, Fat content ranges from 0.12% - 0.27%, Starch content 52.31% - 58.56%, Amylose content 22.66% - 22.86% and Oxalate content 24.70% - 47.95%. Isolation of cholerea starch in a 10% NaCl solution combined with a soaking time of 90 minutes is an insulation method that provides the highest amendment of 10.11%. The physical characteristics of the brightness and color of the starch insulation obtained are L* values of 70.10, a* 1.05 and b* 2.50. The resulting water holding capacity is 12.87%. The starch and amylose starch content is 53.27% and 22.68%, with a moisture content of 5.41%, protein 0.69%, ash 5.67%, fat 0.12% and oxalate content 24.70%. Keywords: Isolation, Starch Characterization, Kolerea taro, Sangihe Abstrak Penelitian ini bertujuan untuk Menentukan konsentrasi NaCl dan interaksinya dengan lama waktu isolasi pati umbi talas kolerea, Menganalisis karakteristik fisik pati umbi talas kolerea, Menganalisis komposisi proksimat dan kadar oksalat pati umbi talas kolerea. Metode isolasi pati dirancang dalam Rancangan Acak Lengkap (RAL) dengan 9 perlakuan kombinasi kosentrasi NaCl (%) dan waktu (menit) perendaman. Rendemen pati umbi talas kolerea yang di peroleh dari A1B1 5,97 %, A1B2 6,99 %, A1B3 7,31 %, A2B1 8,09 %, A2B2 8,59 %, A2B3 9,06 %, A3B1 0,42 %, A3B2 9,90 %, A3B3 10,11 %. Derajat Putih Nilai L* berkisar antara 66,95 – 73,25, Nilai a* berkisar antara 0,75 - 1,55, Nilai b* berkisar antara 2,10 – 2,95 dan Water Holding capacity (WHC) berkisar antara 12,04 – 13,43 %. Komposisi proksimat pati yaitu Kadar air berkisar antara 3,68 % - 5,86%, kadar protein berkisar antara 0,53 % - 0,72 % kadar Abu berkisar 0,34 % - 5,67 %, kadar Lemak berkisar antara 0,12 % - 0,27 %, kadar Pati 52,31 % - 58,56%, kadar Amilosa 22,66 % - 22,86 % dan kadar Oksalat 24,70 % - 47,95 %. Isolasi pati kolerea dalam larutan NaCl 10% dikombinasikan dengan lama waktu perendaman 90 menit merupakan cara isolasi yang memberikan rendemen tertinggi yaitu 10,11 %. Karakteristik fisik yaitu kecerahan dan warna isolasi pati yang diperoleh adalah Nilai L* 70,10, a* 1,05 dan b* 2,50. Water holding capacity yang dihasilkan adalah 12,87 %. Kadar pati dan amilosa pati adalah 53,27 % dan 22,68 %, dengan kadar air 5,41 %, protein 0,69 %, abu 5,67 % , lemak 0,12 % dan kadar oksalat 24,70 %. Kata kunci : Isolasi, Karakterisasi Pati, Talas Kolerea, Sangihe

Skipjack pampis, a typical seafood dish from Manado, North Sulawesi, is made from smoked Skipjack (Katsuwonus pelamis L.). Our earlier research showed that adding liquid smoke (LS) to smoked skipjack considerably reduced the amount of benzo(a)pyrene in the fillet while also enhancing its sensory qualities. The study tried to examine the shelf life and presence of pathogens in LS Skipjack pampis stored in modified atmosphere packaging (MAP) and vacuum packaging (VP) with 100% N2 for 75 days at room temperature. At 0, 3, 6, 9, 25, 50, and 75 days of storage, microbiological and organoleptic characteristics were noted. Samples were analyzed at 0, 3, 6, 9, 25, 50, and 75 days for water content, pH, total plate count (TPC), and pathogenic bacteria (coliform, E. coli, Salmonella sp, and vibrio). Sensory analysis such as appearance, flavor, taste, and texture has also been determined using the Triangle test. We found that the TPC of Skipjack pampis kept in a 7.8 x 103 CFU/g VP and 7.0 x104 CFU/g MAP were still good for 25 days but rose significantly at 50 d and 75 days in the sample which used the MAP method. However, the samples that were packed in VP were still acceptable after 50 days (6.9 x 104 CFU/g) and 75 days (9.9 x 104 CFU/g). The flavor, taste, and odor could still be tolerated in VP until 75 days of storage while in MAP, the products were just acceptable only 25 days of being kept. Pathogenic bacteria were not found in the analyzed samples. The results showed that vacuum packaging was better than MAP for Cakalang pampis.

The purpose of this study was to obtain a formula of rainbow fish sauce with pineapple extract and to determine the effect of adding pineapple extract on the fermentation process and total lactic acid bacteria. With the addition of 0%, 5%, 10%, 15%, and pineapple extract treatment and fermented for 7, 14, 21 days in an incubator with a temperature of 40-50 ℃. The test parameters are Sensory Analysis which includes appearance, aroma, and viscosity (SNI 01-2346-2006), pH (AOAC, 2005), total lactic acid bacteria. The results of the sensory test research for the appearance of the 5% sample, 15% aroma, 10% viscosity with a fermentation time of 21 days were the most preferred by panelists with an average value of 6.8, 6.4, 7. The average pH value on day 7 ranged from 6.77 to 6.67, day 14 ranges from 6.67 to 6.59, day 21 ranges from 6.40 to 6.35. The test results of the highest colony Lactic Acid Bacteria in the sample with the addition of pineapple extract as much as 15% fermentation on the 21st day with a total colony number of 1.46 × 10³ CFU / ml.

The purpose of this study is to analyze the organoleptic to the condiment granula. Fermenting with long, fermentation, 8 days, 10 days, 12 days, and 14 days are used in this study. The resultof this study using Kruskal-Wallis analysis data. Kruskal-Wallis statistical value on taste, which is 7,068 less than chi-squere's critical value, that is, 7,815 and h₀ is declined and h₁ is accepted. Kruskal-wallis statistical value, which is 4,288 lower than the critical value of chi-squere, which is 7,815, and h₀ is declined and h₁ is accepted. Kruskal-Wallis statistical value, which is 4,534 of chi-squere's critical value, which is 7,815, and h₀ is declined and h₁ is accepted. Kruskal-Wallis statistical value on the texture aspect, namely 3,106 less than the critical value of chi-squere, which is 7,815 and h₀ declined and h₁ was accepted. A sample takes the time to dissolve which is 28 seconds, sample b takes the time to dissolve which is 30 seconds, sample c takes the time to dissolve that is 27 seconds, and for sample d it takes 32 seconds to dissolve.Keywords : Seasonings, Granules, Organoleptic

Fish in a fresh state has good quality so the selling value is high, conversely if the fish is less freshhas a low quality so the price is low. Freshness in fish has a very important role in determining thequality of fishery products. The freshness of the fish cannot be improved but maintained so thatproper handling is needed so that the fish can reach the hands of consumers or processing plantsin a fresh state. One way to maintain the freshness of fish is to apply cold chains through theprovision of ice, in addition to the application of sanitation is also important. The aim of the studywas to analyze the quality of fresh kite fish(Deacpterus sp.) sold to eight different sellers in thetraditional Girian market of Bitung City, which will be taken in the morning. The parametrsanalyzed were TPC(Total Plate Count),moisture content, pH, and organoleptics. The data obtainedis analyzed descriptively. Overall, the best fish quality is obtained in trader H. But in all theparameters obtained still have a quality that is worth consuming.

Tempat pelelangan ikan (TPI) adalah tempat transaksi penjualan ikan dan hasil laut baik secara lelang maupun tidak, yang terletak di dalam pelabuhan atau Pangkalan Pendaratan Ikan (PPI). Masalah utama yang dihadapi oleh kelompok nelayan, bahwa ikan segar setelah dilelang, dan dibawa ke Unit Pengolahan Ikan (UPI) sering ditolak karena tidak memenuhi syarat. Banyaknya aktivitas dan tenaga kerja yang terlibat didalamnya baik nelayan maupun masyarakat umum, menghasilkan banyak limbah sehingga dapat menularkan berbagai penyakit dan dapat merupakan sumber perkembangbiakan bakteri. Di masa pandemik, dimana provinsi Sulawesi Utara (SULUT) melakukan direct call export Manado-Jepang seyognya komoditi yang diekspor harus memenuhi keamanan (safety), hal ini menjadi sangat penting karena sekali ditemukan bakteri pathogen dan histamin dalam jumlah yang melebihi persyaratan pada produk ekspor maka komoditi tersebut akan ditolak dan mengakibatkan pemutusan perjanjian kerja sama secara sepihak, sehingga menimbulkan kerugian yang besar sebagai pengekspor. Solusi yang tepat untuk mengatasi masalah di atas adalah memberikan edukasi sanitasi dan hygiene, kepada kelompok nelayan mitra pertama (10 orang KM 10 GT) dan kelompok nelayan mitra kedua (10 orang KM 30 GT) serta memberikan pelatihan ketrampilan sistem cool chain. Luaran dari kegiatan ini adalah mitra mengerti, memahami, dan dengan senang hati bersedia menjaga kebesihan lingkungan TPI Tumumpa, dan artikel pada jurnal ber ISSN. A fish auction place (TPI) is a place for selling fish and marine products either by auction or not, which is located in a port or Fish Landing Base (PPI). The main problem faced by fishing groups is that fresh fish after being auctioned and brought to the Fish Processing Unit (UPI) are often rejected because they do not meet the requirements. The number of activities and workers involved in it, both fishermen and non-fishers, produces a lot of waste so that it can transmit various diseases and can be a source of bacterial breeding. During the pandemic, where the province of North Sulawesi made a direct call for Manado-Japan exports, the exported commodities should meet safety, this is very important because once pathogenic bacteria and histamine are found in quantities that exceed the requirements for export products, the commodity will be destroyed. was rejected and resulted in the unilateral termination of the cooperation agreement, resulting in huge losses for North Sulawesi as an exporter. The right solution to overcome the above problem is to provide sanitation and hygiene education to the first partner fisherman group (10 people KM 10 GT) and the second partner fisherman group (10 people KM 30 GT) and provide skills training for the cool chain system. The output of this activity is partners understand, understand, and are happy to be willing to maintain the cleanliness of the TPI Tumumpa environment, and articles in ISSN journals

Decline quality of Tuna as a result of abuse temperature and long shelf life time. Histamine, microbial and sensory odours become one of the global problems that can cause health problems. Large number of bacteria dominated in viscera area rather than other fish parts. This study was conducted to determine the effect of storage temperature on histamine, microbial and sensory odours on middle of Yellowfin Tuna. This study used descriptive explorative method, sampel were periodically taken for analyses at intervals 48 hours (0ºC), 8 hours (10ºC) and 4 hours (25ºC). Yellowfin Tuna was rejected earlier by the sensory odours than TPC and histamine. During storage at 0ºC for 720 hours histamine levels still acceptable for consumption however TPC already exceeded the limit after 672 hours and rejected by sensory odours for 624 hours storage. During storage at temperature 10ºC did not reached the limit for 120 hours while TPC value already reached 2x106 cfu/g for 88 hours storage and rejected by sensory odours for 72 hours storage. During storage at temperature 25ºC histamine reached 67.3 ppm for 32 hours, ALT reached 5.5x105 cfu/g for 24 hours and rejected by sensory odour for 20 hours of storage. Histamine formation correlates with the growth of microbial counts and decrease of sensory odours value. Suhu yang tinggi dalam waktu simpan lama berpengaruh terhadap penurunan kualitas ikan tuna. Histamin, mikroba dan bau busuk menjadi salah satu permasalahan global yang dapat menyebabkan masalah kesehatan. Bagian tengah ikan menjadi sumber bakteri paling tinggi dibandingkan bagian lainnya. Penelitian ini bertujuan untuk mengkaji perkembangan histamin, ALT dan sensori bau pada bagian tengah Tuna sirip kuning dalam penyimpanan suhu yang berbeda. Penelitian ini menggunakan metode deskriptif eksploratif, sample di analisis secara berkala pada suhu 0ºC (48 jam), 10ºC (8 jam) dan 25ºC (4 jam). Tuna sirip kuning mengalami pembusukan lebih awal berdasarkan parameter sensori bau, kemudian disusul ALT dan Histamin. Kandungan histamine pada suhu 0ºC masih layak untuk dikonsumsi setelah 720 jam, namun nilai ALT melebihi batas aman setelah 672 jam penyimpanan dan nilai sensori bau setelah 624 jam penyimpanan. Penyimpanan suhu 10ºC tidak menyebabkan peningkatan histamin melebihi batas limit setelah penyimpanan selama 120 jam, sedangkan nilai ALT mencapai 2x106 cfu/g setelah 88 jam dan nilai sensori bau menyatakan ikan busuk setelah penyimpanan selama 72 jam. Penyimpanan suhu 25ºC histamin mencapai 67,3 ppm setelah penyimpanan 32 jam dan nilai ALT 5,5x105 cfu/g pada penyimpanan ke 24 jam serta ikan dinyatakan busuk berdasarkan sensori bau setelah 20 jam penyimpanan. Peningkatan histamin berkorelasi dengan pertumbuhan jumlah mikroba dan penurunan nilai sensori bau.

Komoditi Cakalang fufu (ikan asap) Sulawesi Utara dapat dikatakan sebagai exotic indogenous food, namun masih diperhadapkan dengan beberapa permasalahan, antara lain; penampilan produk masih terbatas, produk belum dikemas karena dirasa sulit, sehingga mudah dihinggapi lalat, mudah terkontaminasi bakteri, menyebabkan produk cepat menjadi busuk. Salah satu upaya yang dapat dilakukan dalam meningkatkan mutu hasil perikanan ialah dengan dilakukannya sosialisasi, diseminasi dan praktik tentang bagaimana cara memproduksi Cakalang fufu asap cair yang mudah dikemas sehingga dapat lebih awet. Berhimpon dkk (2014, 2015, 2016) melalui penelitian MP3EI, meneliti teknolologi tepat guna pengolahan dan pengemasan produk ikan fufu asap cair yang dapat dikemas dan mempunyai daya awet sampai dengan tiga bulan pada suhu ruang. Program Kemitraan Masyarakat ini bertujuan untuk mentransfer teknologi tepat guna tersebut untuk mengolah produk cakalang fufu untuk menghasilkan produk bernilai tambah seperti: Burger cakalang, pampis cakalang, Sandwich cakalang, Nasi Jaha pampis, Lumpia cakalang, dan Macao pampis. Dengan demikian produk akhir mempunyai nilai tambah, dan mitra pengolah ikan fufu akan memperoleh pendapatan yang lebih tinggi. Produk olahan akan mempunyai pasar lebih luas termasuk pasar on line, dapat dijual sebagai souvenir, sehingga menunjang parawisata kota Manado. Metode yang dipakai, adalah penyuluhan dan pendampingan, penjelasan materi disertai praktek pengolahan. Kegiatan dilakukan pada kelompok pengolah ikan Sederhana Dua. Luaran dari kegiatan ini adalah Teknologi Tepat Guna (TTG), artikel pada jurnal ber ISSN atau prosiding nasional, artikel pada media masa cetak atau on line, desain produk industri, dan merek dagang oleh mitra.

Wooden fish products that are usually processed traditionally have a weakness, namely deposit of tar in food ingredients which endangers health and air pollution that is not environmentally friendly. Today's wood processing is the high content of Polycyclic Aromatic Hydrocarbons (PAH), especially benzopirene which can cause cancer, as an alternative to wood fish processing conducted research using liquid smoke wood fogging technology. The purpose of this study is to calculate the presence of molds and pathogenic bacteria that can contaminate processed fishery products, namely wood fish. The microbial test results showed that the mold value in the lowest range was 2.0x102 on day 0 with a concentration of 4% soaking 30 minutes and the highest value was 1.4x103 on the 30th day with a concentration of 2% immersion 120 minutes. The total plate number of fresh skipjack with a value of 5.8x104 cfu/gram and after being processed into wood fish the lowest ALT value is 2.9x102 cfu/gram on day 0 with a concentration of 2% 120 minutes soaking and a high value of 9.9x102 cfu/gram on the 30th day with a concentration of 8% soaking 30 minutes, testing of pathogenic bacteria showed negative results (none). Chemical testing showed that the lowest water content value was 13% on day 0 with a concentration of 6% and the highest value was 17.25% on day 30 concentration of 2% soaking and 120 minutes. The lowest pH value is 5.38 on day 0 with a concentration of 2% 120 minutes soaking and the highest value is 5.96 on day 15 with a concentration of 2% soaking 30 minutes. The test results showed significant results in the ANOVA test.Keyword: Wood Fish, Liquid Smoke, Microbes. Produk ikan kayu yang biasa diolah secara tradisional memiliki kelemahan yaitu terdepositnya tar pada bahan makanan sehingga membahayakan kesehatan serta adanya polusi udara yang tidak ramah lingkungan. Pengolahan ikan kayu dewasa ini adalah tingginya kandungan senyawa Polycyclic Aromatic Hydrocarbon (PAH) terutama benzopiren yang dapat menyebabkan kanker, sebagai alternatif dalam pengolahan ikan kayu dilakukan penelitian menggunakan teknologi pengasapan ikan kayu asap cair. Tujuan penelitian ini untuk menghitung keberadaan kapang dan bakteri patogen yang dapat mengkontaminasi produk olahan hasil perikanan yaitu ikan kayu. Hasil pengujian mikroba menunjukkan bahwa nilai kapang pada range paling terendah yaitu 2,0x102 pada hari ke 0 dengan konsentrasi 4% perendaman 30 menit dan nilai tertinggi yaitu 1,4x103 pada hari ke 30 dengan konsentrasi 2% perendaman 120 menit. Angka Lempeng total ikan cakalang segar dengan nilai 5,8x104 cfu/gram dan setelah diolah menjadi ikan kayu nilai ALT terendah yaitu 2,9x102 cfu/gram pada hari ke 0 dengan konsentrasi 2% perendaman 120 menit dan nilai tertinggi yaitu 9,9x102 cfu/gram pada hari ke 30 dengan konsentrasi 8% perendaman 30 menit, pengujian bakteri patogen menunjukkan hasil negatif (tidak ada). Pengujian kimia, menunjukkan bahwa nilai kadar air yang terendah yaitu 13% pada hari ke 0 dengan konsentrasi 6% dan nilai tertinggi yaitu 17,25% pada hari ke 30 konsentrasi 2% perendaman dan 120 menit. Nilai pH yang terendah yaitu 5,38 pada hari ke 0 dengan konsentrasi 2% perendaman 120 menit dan nilai tertinggi yaitu 5,96 pada hari ke 15 dengan konsentrasi 2% perendaman 30 menit. Hasil uji menunjukkan signifikan pada uji anova.Kata kunci: Ikan Kayu, Asap Cair, Mikroba.

The objective of this research was to obtain probiotic bacteria isolated from the digestive tract of catfish Clarias batracus, to evaluate its effect on growth performances and survival rate of carp. After purified, the bacteria was identified through biochemical tests and selection was carried out through proteolytic, amylolytic, cellulolytic, tests as well as pathogenicity test. Probiotic candidate was administered orally to fish at different concentrations. The fish were fed for 30 days respectively as much as 3% of body weight per day with feeding frequency of two times a day. The results showed that addition of probiotics into feed significantly increased growth performance but not survival rate.Keywords: Probiotic, Clarias batracus, growth performance, aquaculture. ABSTRAKTujuan dari penelitian ini adalah untuk mendapatkan bakteri probiotik yang diisolasi dari saluran pencernaan ikan lele Clarias batracus, dan mengevaluasi pengaruhnya terhadap kinerja pertumbuhan dan kelangsungan hidup benih ikan mas. Bakteri probiotik diidentifikasi melalui uji biokimia dan seleksi dilakukan melalui proteolitik, amilolitik, tes selulolitik dan patogenisitas. Kandidat probiotik diberikan pada ikan secara oral dengan konsentrasi berbeda Pemberian pakan berprobiotik berlangsung selama 30 hari sebanyak 3% dari berat badan per hari dengan frekuensi pemberian dua kali sehari. Hasil penelitian menunjukkan bahwa penambahan probiotik ke dalam pakan secara signifikan meningkatkan kinerja pertumbuhan namun tidak memengaruhi kelangsungan hidup benih ikan mas.Kata kunci : Probiotik, Clarias batracus, kinerja pertumbuhan, budidaya

Produk pasta (intermediet product) penyedap rasa alami merupakan bahan dasar bumbu dari sebagian kecil produk pasta penyedap rasa ikan Cakalang untuk menjadi pasta semi preserve. Tujuan penelitian ini untuk menghitung dan menganalisis Angka Lempeng Total (ALT) serta kadar air dan pH. Metode yang digunakan pasta sampel suhu ruang diambil pada 0, 1, 2, 3, 4, 5, dan 6 hari, sedangkan suhu ruang diambil pada 0, 2, 4, 6, 8, 10, 15, 20, 25, dan 30 hari. Hasil menunjukkan bahwa pasta penyedap alami yang disimpan pada suhu ruang masih layak hingga 5 hari (8,9 x 103 CFU/g) tetapi tidak untuk 6 hari (1,2 x104 CFU/g) karena sudah melebihi SNI, dan pada suhu dingin masih layak hingga 30 hari (6,5 x 103 CFU/g). Kadar air pada suhu ruang memiliki nilai signifikan yaitu 63,5-74,5%, sedangkan pada suhu dingin tidak signifikan yaitu 58,0-70,5%. Analisis pH pada suhu ruang tidak signifikan yaitu 5,40-5,62 dan pada suhu dingin signifikan yaitu 5,43-5,66.