Melola Discovery

← Melola Discovery

Journal

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 · 84 co-authorship links · 3 across different organisations · 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
  • STIKES Hutama Abdi Husada
  • IPB University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Suwarjoyowirayatno SuwarjoyowirayatnoUniversitas Halu Oleo15
Asnani AsnaniUniversitas Halu Oleo7
Andi Besse PatadjaiUniversitas Halu Oleo4
Tamrin TamrinUniversitas Halu Oleo3
Nur illiyin AkibAffiliation unknown2
Ari SartinahUniversitas Halu Oleo2
SRI REJEKIUniversitas Halu Oleo2
Rita SaharaIPB University2
Prilya Zhatrawati MentangUniversitas Halu Oleo2
Salam SalamUniversitas Halu Oleo1
Farida FaridaSTIKES Hutama Abdi Husada1
Asman AsmanUniversitas Halu Oleo1
Anita Komala SariUniversitas Halu Oleo1
Muh. Alsere Bardian SahabaUniversitas Halu Oleo1
Selin LolopayungUniversitas Halu Oleo1
Fajrin AssidikUniversitas Halu Oleo1
Erma YunikaUniversitas Halu Oleo1
Mohamad Nuh IbrahimUniversitas Halu Oleo1
Eko BramatyaUniversitas Halu Oleo1
Suriani SurianiUniversitas Halu Oleo1
Yosi Ananda DewiUniversitas Halu Oleo1
Habil YatsinUniversitas Halu Oleo1
Dhian HerdiansyahUniversitas Halu Oleo1
Noviyanti LundaUniversitas Halu Oleo1
Rini SafitriUniversitas Halu Oleo1
Iin Caroline ArpinUniversitas Halu Oleo1
Hermanto HermantoUniversitas Halu Oleo1
Tresia NataliaUniversitas Halu Oleo1
Muhammad YunusUniversitas Halu Oleo1
Ode KaudinUniversitas Halu Oleo1
Samsul AlamUniversitas Halu Oleo1
Ririn RusadiUniversitas Halu Oleo1
Laode Muhamad Hazairin NadiaUniversitas Halu Oleo1
Wulang DariUniversitas Halu Oleo1
Ardiansyah ArdiansyahUniversitas Halu Oleo1
Siti SalmatiaUniversitas Halu Oleo1
Taufik TaufikUniversitas Halu Oleo1

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 Oct 2026, last seen 8 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>