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Pengaruh Alga Merah (Kappaphycus alvarezii) terhadap Mutu Ikan Kembung (Rastrelliger sp.) [ Effect of Red Algae (Kappaphycus alvarezii) on The Quality of Mackerel (Rastrelliger sp.)]

Jurnal Ilmiah Perikanan dan Kelautan · Vol. 7 No. 1 (2015) · hlm. 87–94

DOI
10.20473/jipk.v7i1.11240
ISSN
2528-0759, 2085-5842
Terbit
2015-04-01
Penerbit
Faculty of Fisheries and Marine Universitas Airlangga
Bahasa
eng

Abstrak

Abstract Kembung fish (Rastrelliger sp.) is a pelagic fish with high catching production volumes. The high catching volume require the fishermen and traders to maintain the quality of fish because fish is highly perishable product. Formalin abbuse as a substance to inhibit deterioration of fish induce natural substances exploration as formalin substitute in the field. One of these natural substances which widely cultivated in Indonesia is Kappaphycus alvarezii. This study aim to determine the effect of red algae (K.alvarezii) on the quality of kembung fish. The research method is experimental with a Completely Randomized Design (CRD). The treatment used is different soaking solution concentration, namely A (K.alvarezii 0%), B (K.alvarezii 25%), C (K.alvarezii 50%), D (K.alvarezii 75%) and E (formalin 1%) with four repetitions in each treatment. The primary parameters measured were the total bacterial count and organoleptic of kembung fish. The secondary parameters measured were pH of kembung fish meat. The data analyzed by Analysis of Variance (ANAVA) and the differences between treatments were determined by Duncan's Multiple Range Test. The results showed that the red algae (K.alvarezii) with concentrations 0%, 25%, 50% and 75% significantly (p<0,05) on the quality of kembung fish. K.alvarezii able to inhibit the bacterial growth, but the organoleptic value (visibility, odor and texture) is lower than formalin. Based on these results, further research is needed regarding the use of appropriate concentrations so that the quality of kembung fish maintained as before the treatment (either from the total bacterial count and organoleptic value).

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  • Universitas Airlangga
  • Hasanuddin University
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Rekan penulisOrganisasiArtikel bersama
Kismiyati KismiyatiUniversitas Airlangga5
Sri SubektiUniversitas Airlangga3
Agustono AgustonoUniversitas Airlangga3
Sudarno SudarnoUniversitas Airlangga3
Hari SupraptoUniversitas Airlangga2
Moch. Amin AlamsjahUniversitas Airlangga2
Wahju TjahyaningsihAfiliasi tidak diketahui2
Gunanti MahasriUniversitas Airlangga2
Muhammad AriefUniversitas Airlangga2
Ahmad Shofy MubarakUniversitas Airlangga2
Heru PramonoUniversitas Airlangga2
Endang Dewi MasithahUniversitas Airlangga2
Sapto AndriyonoUniversitas Airlangga2
K T PursetyoUniversitas Airlangga2
Indah PratiwiHasanuddin University2
Yudi CahyokoUniversitas Airlangga2
Renita Efa Ratna SariUniversitas Airlangga1
Sabrina Dhimas Putri NabilaUniversitas Airlangga1
Pipin SuciatiUniversitas Airlangga1
Amalia HapsariUniversitas Airlangga1
Oktantia Frenny AngganiUniversitas Airlangga1
Nindya PutrianaUniversitas Airlangga1
Laksmi SulmartiwiUniversitas Airlangga1
Abang Aldhian Randiani PuteraUniversitas Airlangga1
Wahju ThajaningsihUniversitas Airlangga1
Dyo Maliki HakimUniversitas Airlangga1
Nadia Fierias Fathma RizaUniversitas Airlangga1
Muhammad Amin AlamsjahAfiliasi tidak diketahui1
Muhammad Yusuf AkbarUniversitas Airlangga1
Yunifar AmadUniversitas Airlangga1
Dewa Ketut MelesUniversitas Airlangga1
Ayu RatnaningtyasUniversitas Airlangga1
Muhammad FirmansyahUniversitas Airlangga1
Ekasari EkasariUniversitas Airlangga1
Widya FatriasariAfiliasi tidak diketahui1
PatmawatiAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) https://e-journal.unair.ac.id/index.php/JIPK/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">Pengaruh Alga Merah (Kappaphycus alvarezii)  terhadap Mutu Ikan Kembung (Rastrelliger sp.)   [ Effect of Red Algae (Kappaphycus alvarezii) on The Quality of Mackerel (Rastrelliger sp.)]</dc:title>
	<dc:creator>Tjahjaningsih, Wahju</dc:creator>
	<dc:creator>Nafisyah, Ayu Lana</dc:creator>
	<dc:creator>Kusdarwati, Rahayu</dc:creator>
	<dc:creator>Abdillah, Annur Ahadi</dc:creator>
	<dc:subject xml:lang="en-US">Kappaphycus alvarezii</dc:subject>
	<dc:subject xml:lang="en-US">kembung fish</dc:subject>
	<dc:subject xml:lang="en-US">quality</dc:subject>
	<dc:subject xml:lang="en-US">total bacterial count</dc:subject>
	<dc:subject xml:lang="en-US">organoleptic</dc:subject>
	<dc:description xml:lang="en-US">Abstract Kembung fish (Rastrelliger sp.) is a pelagic fish with high catching production volumes. The high catching volume require the fishermen and traders to maintain the quality of fish because fish is highly perishable product. Formalin abbuse as a substance to inhibit deterioration of fish induce natural substances exploration as formalin substitute in the field. One of these natural substances which widely cultivated in Indonesia is Kappaphycus alvarezii. This study aim to determine the effect of red algae (K.alvarezii) on the quality of kembung fish. The research method is experimental with a Completely Randomized Design (CRD). The treatment used is different soaking solution concentration, namely A (K.alvarezii 0%), B (K.alvarezii 25%), C (K.alvarezii 50%), D (K.alvarezii 75%) and E (formalin 1%) with four repetitions in each treatment. The primary parameters measured were the total bacterial count and organoleptic of kembung fish. The secondary parameters measured were pH of kembung fish meat. The data analyzed by Analysis of Variance (ANAVA) and the differences between treatments were determined by Duncan's Multiple Range Test. The results showed that the red algae (K.alvarezii) with concentrations 0%, 25%, 50% and 75% significantly (p&amp;lt;0,05) on the quality of kembung fish. K.alvarezii able to inhibit the bacterial growth, but the organoleptic value (visibility, odor and texture) is lower than formalin. Based on these results, further research is needed regarding the use of appropriate concentrations so that the quality of kembung fish maintained as before the treatment (either from the total bacterial count and organoleptic value).</dc:description>
	<dc:publisher xml:lang="en-US">Faculty of Fisheries and Marine Universitas Airlangga</dc:publisher>
	<dc:date>2015-04-01</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://e-journal.unair.ac.id/JIPK/article/view/11240</dc:identifier>
	<dc:identifier>10.20473/jipk.v7i1.11240</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Ilmiah Perikanan dan Kelautan; Vol. 7 No. 1 (2015): JURNAL ILMIAH PERIKANAN DAN KELAUTAN; 87-94</dc:source>
	<dc:source>2528-0759</dc:source>
	<dc:source>2085-5842</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://e-journal.unair.ac.id/JIPK/article/view/11240/6324</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2015 Jurnal Ilmiah Perikanan dan Kelautan</dc:rights>
</oai_dc:dc>