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KARAKTERISTIK KOMPOSISI KIMIA DAN TOTAL BAKTERI IKAN ROA (Hemirhampus sp.) ASAP YANG DI PASARKAN DI KECAMATAN BUNGKU TENGAH KABUPATEN MOROWALI

Jurnal Fish Protech · Vol. 3 No. 1 (2020) · pp. 113–119

DOI
10.33772/jfp.v3i1.11612
ISSN
2621-1475
Published
2020-04-01
Publisher
Universitas Halu Oleo
Language
eng

Abstract

Characteristics of Chemical Composition and Total Bacterial of Roa (Hemirhampus sp.) Smoke Marketed in the Bungku District of Central Morowali DistrictABSTRACT The aim of this study was to determine the characteristics of chemical composition (water, ash, protein, and fat) and total bacteria (TPC) of smoked roa fish. Data analysis this study used descriptive analysis. The method used study is the survey method (Simple Random Sampling). The results of the chemical composition of the highest treatment water content P2 13.02%, ash P3 5.65%, protein P3 40.82%. and fat P3 13.87%. The best organoleptic test results were found in P1 with 7.30 appearance, 8.20 odor, 8.00 taste, 7.80 texture, and the best mushroom specifications were at P2 9.00. The lowest total bacteria test was found with 0,83×105 Log CFU/gr.Keywords: Ikan roa (Hemirhampus sp.) Asap, Total Plate Count (TPC),Uji Kimia, dan Uji Organoleptik ABSTRAKTujuan penelitian ini adalah untuk mengetahui karakteristik komposisi kimia (kadar air, kadar abu, kadar protein dan kadar lemak) dan total bakteri (TPC) terhadap ikan roa asap. Analisis data yang digunakan dalam penelitian ini yaitu menggunakan analisis deskriptif. Metode yang digunakan dalam penelitian ini yaitu metode survey (Simple Random Sampling). Hasil penelitian komposisi kimia perlakuan tertinggi kadar air P2 13,02%. Kadar abu tertinggi terdapat pada perlakuan P3 5,65%. Kadar protein perlakuan tertinggi terdapat pada P3 40,82%. dan kadar lemak perlakuan tertinggi terdapat pada P3 13,87%. Hasil penilaian uji organoleptik terbaik terdapat pada P1 sepesifikasi kenampakan 7,30, bau 8,20, rasa 8,00, tekstur 7,80 dan pada spesifikasi jamur nilai terbaik terdapat pada P2 9,00. Total bakteri terendah terdapat pada P3 dengan nilai 0,83×105 Log CFU/gr.Kata kunci: Ikan roa (Hemirhampus sp.) Asap, Total Plate Count (TPC),Uji Kimia, dan Uji Organoleptik

Collaboration network of the authors

40 authors · 104 co-authorship links · showing the 40 most connected

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  • Universitas Halu Oleo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Kobajashi Togo IsamuAffiliation unknown15
Asnani AsnaniAffiliation unknown10
Mohamad Nuh IbrahimAffiliation unknown5
Andi Besse PatadjaiAffiliation unknown4
Hermanto HermantoUniversitas Halu Oleo3
Nur AsyikUniversitas Halu Oleo3
La Ode HuliAffiliation unknown3
Tamrin TamrinUniversitas Halu Oleo3
Shalawatun Amaliah FatimahAffiliation unknown2
Moh. Nuh IbrahimAffiliation unknown2
Mita Gebriella IntheAffiliation unknown2
Jusman JusmanAffiliation unknown2
Ashar SuhadarAffiliation unknown2
Muhammad RusliUniversitas Halu Oleo1
Suhartiwi SuhartiwiAffiliation unknown1
Muhammad Fajar PurnamaAffiliation unknown1
Piliana WaodeAffiliation unknown1
MIRZA ARSIATY ARSYADUniversitas Halu Oleo1
SYAIR SYAIRUniversitas Halu Oleo1
TERRY PAKKIUniversitas Halu Oleo1
Asniah AsniahUniversitas Halu Oleo1
Waode Siti Anima HiseinUniversitas Halu Oleo1
NUR ISNAINI ULFAUniversitas Halu Oleo1
MUHAMMAD TAUFIKAffiliation unknown1
Karmila DawistaAffiliation unknown1
Arum Ayu Gustiara Absyah SalehAffiliation unknown1
Nita Pratiwi IdhamAffiliation unknown1
Arifi JaldinAffiliation unknown1
Windriani Citra Lestari LolopayungAffiliation unknown1
Asman AsmanAffiliation unknown1
Ansharullah AnsharullahUniversitas Halu Oleo1
Wa Ode SarinaAffiliation unknown1
Arsad ArsadAffiliation unknown1
Fajrin AssidikAffiliation unknown1
Erma YunikaAffiliation unknown1
Mimin Kaidah IndayaniAffiliation unknown1
Rahdi Fajar MiftahulkhairAffiliation unknown1

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) 
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	<dc:title xml:lang="en-US">KARAKTERISTIK KOMPOSISI KIMIA DAN TOTAL BAKTERI IKAN ROA (Hemirhampus sp.) ASAP YANG DI PASARKAN DI KECAMATAN BUNGKU TENGAH KABUPATEN MOROWALI</dc:title>
	<dc:creator>Sarni, Sarni</dc:creator>
	<dc:creator>Haslianti, Haslianti</dc:creator>
	<dc:creator>Suwarjoyowirayatno, Suwarjoyowirayatno</dc:creator>
	<dc:description xml:lang="en-US">Characteristics of Chemical Composition and Total Bacterial of Roa (Hemirhampus sp.) Smoke Marketed in the Bungku District of Central Morowali DistrictABSTRACT         The aim of this study was to determine the characteristics of chemical composition (water, ash, protein, and fat) and total bacteria (TPC) of smoked roa fish. Data analysis this study used descriptive analysis. The method used study is the survey method (Simple Random Sampling). The results of the chemical composition of the highest treatment water content P2 13.02%, ash P3 5.65%, protein P3 40.82%. and fat P3 13.87%. The best organoleptic test results were found in P1 with 7.30 appearance, 8.20 odor, 8.00 taste, 7.80 texture, and the best mushroom specifications were at P2 9.00. The lowest total bacteria test was found with 0,83×105 Log CFU/gr.Keywords: Ikan roa (Hemirhampus sp.) Asap, Total Plate Count (TPC),Uji Kimia, dan Uji Organoleptik ABSTRAKTujuan penelitian ini adalah untuk mengetahui karakteristik komposisi kimia  (kadar air, kadar abu, kadar protein dan kadar lemak) dan total bakteri (TPC) terhadap ikan roa asap. Analisis data yang digunakan dalam penelitian ini yaitu menggunakan analisis deskriptif. Metode yang digunakan dalam penelitian ini yaitu metode survey (Simple Random Sampling). Hasil penelitian komposisi kimia perlakuan tertinggi kadar air P2 13,02%. Kadar abu tertinggi terdapat pada perlakuan P3 5,65%. Kadar protein perlakuan tertinggi terdapat pada P3 40,82%. dan kadar lemak perlakuan tertinggi terdapat pada  P3 13,87%. Hasil penilaian uji organoleptik terbaik terdapat pada P1 sepesifikasi kenampakan 7,30, bau 8,20, rasa 8,00, tekstur 7,80 dan pada spesifikasi jamur nilai terbaik terdapat pada P2 9,00. Total bakteri terendah terdapat pada P3 dengan nilai 0,83×105 Log CFU/gr.Kata kunci: Ikan roa (Hemirhampus sp.) Asap, Total Plate Count (TPC),Uji Kimia, dan Uji Organoleptik</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2020-04-01</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/11612</dc:identifier>
	<dc:identifier>10.33772/jfp.v3i1.11612</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Fish Protech; Vol 3, No 1 (2020): Jurnal Fish Protech Vol. 3 No. 1 April 2020; 113-119</dc:source>
	<dc:source>2621-1475</dc:source>
	<dc:source>10.33772/jfp.v3i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jfp/article/view/11612/8221</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Fish Protech</dc:rights>
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