PENGARUH PENAMBAHAN DAUN KUSAMBI (Schleichera oleosa) DAN DAUN KEDONDONG (Spondias pinnata) TERHADAP KUALITAS IKAN KEMBUNG (Rastrelliger kanagurta) PINDANG

Setiani, Setiani; Ibrahim, Moh Nuh; Isamu, Kobajashi Togo

doi:10.33772/jfp.v2i1.6461

Jurnal

PENGARUH PENAMBAHAN DAUN KUSAMBI (Schleichera oleosa) DAN DAUN KEDONDONG (Spondias pinnata) TERHADAP KUALITAS IKAN KEMBUNG (Rastrelliger kanagurta) PINDANG

Jurnal Fish Protech · Vol. 2 No. 1 (2019) · pp. 27–37

DOI: 10.33772/jfp.v2i1.6461
ISSN: 2621-1475
Published: 2019-05-08
Publisher: Universitas Halu Oleo
Language: eng

Abstract

AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh penambahan daun kusambi dan kedondong terhadap kualitas organoleptik, kamdungan kimia, dan kandungan total mikroba pada ikan kembung pindang. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu dengan variasi penambahan daun kusambi (K) dan daun kedondong (D) dan ikan (I) yang berbeda dimana perlakuan ID (300g I: 5g D), IK (300g I: 5g K) dan IDK (300g I: 5g D). Kandungan air dan protein di uji menggunakan metode AOAC dan kandungan total mikroba di uji menggunakan TPC. Hasil uji kandungan kadar air tertinggi terdapat pada perlakuan IDK 64,75%, hasil uji kandungan kadar protein tertingi terdapat pada perlakuan ID 26,34% dan hasil uji TPC (Total Plate Count ) IK 8,87x105 CFU/ml. Hasil penelitian ini menunjukan bahwa tidak terdapat pengaruh nyata pada kandungan kadar air dan uji TPC dan terdapat pengaruh nyata terhadap kandungan protein pada ikan kembung pindang pada setiap perlakuan.Kata kunci: Ikan kembung (Rastrelliger Kanagurta), ikan pindang, kandungan kimia, TPC AbstractThis study aims to determine the effect of the addition of kusambi and kedondong leaves on organoleptic quality, chemical content, and total microbial content in pindang mackerel. This study used a Completely Randomized Design (CRD) consisting of theree treatments addition of kusambi leaves (K) and kedondong leaves (D) and different fish (I) where ID treatment (300g I: 5g D), IK ( 300g I: 5g K) and IDK (300g I: 5g D). Water and protein contents were tested by the AOAC method and the total microbial content was tested by the TPC. The highest water content test results found in the treatment IDK 64.75%, the results of the highest protein content test results found in the treatment ID 26.34% and the results of the TPC (Total Plate Count) test IK 8,87x105CFU/ml. The results of this study showed that there was no significant effect on the content of water content and TPC test and there was a significant effect on the protein content of pindang mackerel I neach treatment. Key words: Mackerel (Rastrelliger kanagurta.), pindang fish, chemical content, TPC

Collaboration network of the authors

40 authors · 81 co-authorship links · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

Universitas Halu Oleo
Universitas Islam Negeri Maulana Malik Ibrahim
Universitas Syiah Kuala
Affiliation unknown

Different organisations
Same organisation
Affiliation unknown
Thicker line = more joint articles · bigger circle = more articles

Show as table

Co-author	Organisation	Joint articles
Suwarjoyowirayatno Suwarjoyowirayatno	Affiliation unknown	17
Tamrin Tamrin	Universitas Halu Oleo	8
Asnani Asnani	Affiliation unknown	7
Andi Besse Patadjai	Affiliation unknown	4
Mohammad Nuh Ibrahim	Affiliation unknown	4
Mohamad Nuh Ibrahim	Affiliation unknown	3
Hermanto Hermanto	Universitas Halu Oleo	3
Nur illiyin Akib	Affiliation unknown	2
Ari Sartinah	Universitas Halu Oleo	2
Maharani Maharani	Affiliation unknown	2
Rita Sahara	Affiliation unknown	2
Prilya Zhatrawati Mentang	Affiliation unknown	2
Sofia Nurul Aini	Universitas Islam Negeri Maulana Malik Ibrahim	1
Salam Salam	Affiliation unknown	1
Farida Farida	Affiliation unknown	1
Nita Pratiwi Idham	Affiliation unknown	1
Asman Asman	Affiliation unknown	1
Anita Komala Sari	Affiliation unknown	1
Muh Alsere Bardian Sahaba	Affiliation unknown	1
Selin Lolopayung	Affiliation unknown	1
Fajrin Assidik	Affiliation unknown	1
Erma Yunika	Affiliation unknown	1
Kobajashi T. Isamu	Affiliation unknown	1
Devi Natalia	Affiliation unknown	1
Sarnia Sarnia	Affiliation unknown	1
Eko Bramatya	Affiliation unknown	1
Suriani Suriani	Affiliation unknown	1
Yosi Ananda Dewi	Affiliation unknown	1
Habil Yatsin	Affiliation unknown	1
Dhian Herdiansyah	Affiliation unknown	1
Noviyanti Lunda	Affiliation unknown	1
Rini Safitri	Universitas Syiah Kuala	1
Iin Caroline Arpin	Affiliation unknown	1
Edi Widjajanto	Affiliation unknown	1
Nur Permatasari	Affiliation unknown	1
Akhmad Sabarudin	Affiliation unknown	1
Tresia Natalia	Affiliation unknown	1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jfp/oai, first harvested 31 Okt 2026, last seen 1 Nov 2026.

Original metadata (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 PENAMBAHAN DAUN KUSAMBI (Schleichera oleosa) DAN DAUN KEDONDONG (Spondias pinnata) TERHADAP KUALITAS IKAN KEMBUNG  (Rastrelliger kanagurta) PINDANG</dc:title>
	<dc:creator>Setiani, Setiani</dc:creator>
	<dc:creator>Ibrahim, Moh Nuh</dc:creator>
	<dc:creator>Isamu, Kobajashi Togo</dc:creator>
	<dc:description xml:lang="en-US">AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh penambahan daun kusambi dan kedondong terhadap kualitas organoleptik, kamdungan kimia, dan kandungan total mikroba pada ikan kembung pindang. Metode penelitian ini menggunakan  Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu dengan variasi penambahan daun kusambi (K) dan daun kedondong (D) dan ikan (I) yang berbeda dimana perlakuan ID (300g I : 5g D), IK (300g I : 5g K) dan IDK (300g I : 5g D). Kandungan air dan protein di uji menggunakan metode AOAC dan kandungan total mikroba  di uji menggunakan TPC. Hasil uji kandungan kadar air tertinggi terdapat pada perlakuan IDK 64,75% , hasil uji kandungan kadar protein tertingi terdapat pada perlakuan ID 26,34% dan hasil uji TPC (Total Plate Count ) IK 8,87x105 CFU/ml. Hasil penelitian ini menunjukan bahwa tidak terdapat pengaruh nyata pada kandungan kadar air dan uji TPC dan terdapat pengaruh nyata terhadap kandungan protein pada ikan kembung pindang pada setiap perlakuan.Kata kunci: Ikan kembung (Rastrelliger Kanagurta), ikan pindang, kandungan kimia, TPC   AbstractThis study aims to determine the effect of the addition of kusambi and kedondong leaves on organoleptic quality, chemical content, and total microbial content in pindang mackerel. This study used a Completely Randomized Design (CRD) consisting of theree treatments addition of kusambi leaves (K) and kedondong leaves (D) and different fish (I) where ID treatment (300g I: 5g D), IK ( 300g I: 5g K) and IDK (300g I : 5g D). Water and protein contents were tested by the AOAC method and the total microbial content was tested by the TPC. The highest water content test results found in the treatment IDK 64.75%, the results of the highest protein content test results found in the treatment ID 26.34% and the results of the TPC (Total Plate Count) test IK 8,87x105CFU/ml. The results of this study showed that there was no significant effect on the content of water content and TPC test and there was a significant effect on the protein content of pindang mackerel I neach treatment. Key words: Mackerel (Rastrelliger kanagurta.), pindang fish, chemical content, TPC</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2019-05-08</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jfp/article/view/6461</dc:identifier>
	<dc:identifier>10.33772/jfp.v2i1.6461</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Fish Protech; Vol 2, No 1 (2019): Jurnal Fish Protech Vol 2, No. 1, April 2019; 27-37</dc:source>
	<dc:source>2621-1475</dc:source>
	<dc:source>10.33772/jfp.v2i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jfp/article/view/6461/4741</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Jurnal Fish Protech</dc:rights>
</oai_dc:dc>