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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia MITRA: Jurnal Pemberdayaan Masyarakat Science Nature Jurnal Pengabdian dan Pemberdayaan Nusantara (JPPNu) IMPACTS: International Journal of Empowerment and Community Services INASUA: Jurnal Teknologi Hasil Perikanan
Tapotubun, Alfonsina M.
Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan Dan Ilmu Kelautan, Universitas Pattimura, Kampus Unpatti – Poka, Jalan. Mr. Chr. Soplanit Poka 97233 Ambon Maluku
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Public Health Social Sciences Other

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The Inhibitor Pathogen Bacteria’s of Sea Grape Caulerpa lentillifera Applies on Fresh Fish Alfonsina M. Tapotubun; Imelda K.E. Savitri; Theodora E.A.A. Matrutty
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (243.542 KB) | DOI: 10.17844/jphpi.v19i3.15098

Abstract

AbstractContamination of pathogen bacteries at the fresh fish may occur during the post harvesting to the consuming period, and endanger human health. One of simple and safe way to protect secureness of fresh fish food is the use of Caulerpa lentillifera to push down pathogen bacteries activity. The aims of this research to investigate lability of sea grape (Caulerpa lentillifera) against the activity of pathogen bacteries Escherichia coli, Vibrio cholerae and Salmonella sp., in fresh fish, during storage phase, at ambient and ice temperatures. Method used in this research is experimental laboratories method, that is, 10%, 20% and 30% blended sea grapes applied on fresh fishes, Selar crumenopthalmus during storage of 1, 2 and 3 days at ambient and ice temperatures. All the applied of blended of Caulerpa lentillifera, shows the ability to obstruct the activity of bactery group coliform and Escherichia coli on fresh fish Selar crumenopthalmus up to 2x 24 hours, at ambient temperature, and 3x24 hours at ice temperature. During storage period, the occurance and grows of Salmonella sp. and Vibrio cholerae bacteries is undetected. Fresh sea grapes concentration of 10% is sufficient to be applied on fresh fish to obstruct the activity of pathogen bacteries Escherichia coli during storage time of 2 x 24 hours at room temperature, and 3 x 24 hours at ice temperature, and to block the occurance of Vibrio cholerae and Salmonella sp. during storage period.
Komposisi Kimia Rumput Laut (Caulerpa lentillifera) dari Perairan Kei Maluku dengan Metode Pengeringan Berbeda Alfonsina Marthina Tapotubun
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 1 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia 21(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (443.33 KB) | DOI: 10.17844/jphpi.v21i1.21257

Abstract

Caulerpa lentillifera merupakan salah satu rumput laut khas Maluku khususnya Kepulauan Kei, yang disediakan langsung oleh alam dengan populasi yang cukup padat dan dapat ditemukan sepanjang tahun. Penelitian ini bertujuan untuk menentukan komposisi kimia anggur laut Caulerpa lentillifera dari Perairan Kepulauan Kei Maluku dengan metode pengeringan yang berbeda. C. lentillifera dikeringkan dengan metode pengeringan sinar matahari langsung selama 3 hari dan pengeringan tidak langsung (keringangin) selama 7 hari. Penelitian menggunakan analisis deskriptif, meliputi analisis komposisi kimia dan total mineral. Kadar air C. lentillifera berkisar 8,82-19,22%, protein 5,63-7,55%, abu 40,66-41,83%, lemak 0,88-0,99%, karbohidrat 29,82-37,76% dan serat kasar 23,02-24,14%. Pengeringan tidak langsung (keringangin) menghasilkan C. lentillifera kering dengan komposisi kimia dan serat yang cenderung lebih tinggi, dibandingkan pengeringan sinar matahari langsung. Keunggulan komposisi kimia C. lentillifera kering dari perairan Kei Maluku adalah kandungan mineral, protein, karbohidrat dan serat kasar yang tinggi, tetapikadar lemak rendah sehingga dapat dikembangkan sebagai makanan fungsional.
The Application of Processing Technology for Jelly Candy Made with Lat Sea Grapes in Southeast Maluku Regency Alfonsina Marthina Tapotubun; Theodora E.A.A. Matrutty; Meigy Nelce Mailoa; Irene Grace Fransina; Elizabeth Juleny Tapotubun; Welly Angela Riry
MITRA: Jurnal Pemberdayaan Masyarakat Vol 5 No 2 (2021): MITRA: Jurnal Pemberdayaan Masyarakat
Publisher : Institute for Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/mitra.v5i2.2597

Abstract

Seagrapes (Caulerpa sp) thrive in the waters of the Kei Islands of Maluku and can be found throughout the year. However, they are hitherto only used as fresh vegetables. It turns out that sea grapes can be processed into various food and non-food products. The results of a field survey in Ohoi Village, Southeast Maluku, reveal that the community only uses lat as a vegetable and has not used lat as a processed food product. One reason is that the people in Ohoi Village are not aware of its health benefits. This indicates that lat in Ohoi Village has not been used optimally as a rawmaterial for the food and beverage industry despite its high nutritional and economic value. It will be beneficial for the coastal women's group in Ohoi Village to receive training on processing and producing lat-based food items. They can increase their knowledge and skills, thereby improving the welfare of coastal communities and their families. This community service aims to take advantage of the potential of lat sea grapes in Ohoi Village, Southeast Maluku, through the application of lat-based jelly candy processing technology, encouraging the coastal women in Southeast Maluku to become lat-based jelly candy entrepreneurs and resultantly increasing their productivity in the long run.
The Sensory Characteristic of Caulerpa Jelly Candy Based on The Consumers Acceptance Alfonsina Marthina Tapotubun; Th. E. A. A. Matrutty; Elizabeth Julenty Tapotubun; Meigy Nelce Mailoa; Eirene G. Fransina
SCIENCE NATURE Vol 1 No 1 (2018): SCIENCE NATURE
Publisher : Faculty of Mathematics and Natural Sciences, University of Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/SNvol1iss1pp015-021year2018

Abstract

To know sensory characteristic of jelly candy based on consumers acceptances. This research used trial method, with ratio between Caulerpa sp and sugar were 1:0.5, 1:1 and 1:1.5. Result of consumer acceptances tests toward color, taste, texture and odor of Caulerpa jelly candy was collected using hedonic range. Caulerpa seaweed could be processed to be jelly candy with consumer acceptance level in range “neutral” to “like”. The highest level of consumer acceptance was on the Caulerpa ratio 1:1.5 with acceptance level for color, odor and texture were “not much like”, meanwhile acceptance level for taste was “like”.
Penerapan Teknologi Surimi dari Tetelan Ikan Tuna dan Pengolahan Produk Kaki Naga Dwight Soukotta; Theodora EAA Matrutty; Beni Setha; Alfonsina Marthina Tapotubun; Jusuf Leiwakabessy; Johanna Tupan
MITRA: Jurnal Pemberdayaan Masyarakat Vol. 7 No. 1 (2023): Mitra: Jurnal Pemberdayaan Masyarakat
Publisher : Institute for Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/mitra.v7i1.3328

Abstract

The tuna loin industry leaves quite a lot of waste in the form of thin meat tether mixed with fiber. Tuna tethers have good development prospects because they can become the main ingredient for making surimi. Surimi is an intermediate product that has a high functional protein content and has been recognized worldwide. Surimi is the raw material for fish jelly products such as dragon leg, meatballs, nuggets, and others. Based on observations, it turns out that tuna tethers have not been optimally utilized to improve the welfare of the community. The North Ambon Island Klasis area community does not know the processing of surimi and its development opportunities into various competitive products. The purpose of this activity is to utilize tuna tether through the application of surimi technology and dragon foot product processing to household wives from several villages on North Ambon Island. The target audience for this activity was 30 household wives from 17 villages in the North Ambon Island Klasis area. The activities were carried out from March to April 2022, consisting of three (3) stages , preparation, implementation of counseling, and training. The results of the paired sample T test show that there is a significant difference in the knowledge of the target audience before and after the implementation of counseling and training on the application of surimi technology and processing surimi into dragon foot products. The average post-test score of 30 participants increased by 59.39% after participating in counseling and training activities on the application of surimi technology and processing surimi into dragon foot products. At the end of the activity, the participants practiced surimi and dragon foot processing trials, showing 90% of the participants were quite skilled in processing the two products.
MUTU ABON IKAN LAYANG (Decapterus sp.) ASAL BANDA Sormin, Raja B. D; Naralyawan, Petronella F.; Tapotubun, Alfonsina M.
INASUA: Jurnal Teknologi Hasil Perikanan Vol 4 No 1 (2024): INASUA: Jurnal Teknologi Hasil Perikanan
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jinasua.2024.4.1.256

Abstract

Fish floss is a popular fish-based processed product with high culinary value. It product is widely produced on Banda Island, Maluku Province, Indonesia, which is known as a center for traditional fish processing production. This research aims to assess the quality of fish floss made from scad fish originating from Banda Island subjectively and objectively. This research was conducted using an exploratory observation method. It began with interviewing fish floss processors, purchasing the products, and analyzing them in the laboratory. The data from the analysis were presented in the form of tables and figures. The traditional fish floss processing methods carried out by the people of Banda Island through the stages of boiling, grinding the fish meat, and finally frying. The fish floss produced tradisionally has a soft texture, delicious taste, distinctive aroma, and relatively long shelf life. The average sensory evaluation scores for scad fish floss are : color 7.3, aroma 8.06, taste 7.66, texture 8.6, with a preference level ranging from like to very much like. The objective quality of escolar fish floss includes a protein content of 19.82%, fat content of 21.53%, moisture content of 6.96%, and ash content of 4.33%.
SOSIALISASI POTENSI ANGGUR LAUT (Caulerpa sp) DAN PEMANFAATANNYA UNTUK MENINGKATKAN KESEJAHTERAAN MASYARAKAT Tapotubun, Alfonsina Marthina; Matrutty, Theodora E.A.A.; Fransina, Irene Grace; Tapotubun, Elizabeth Juleny; Mailoa, Meigy N
Jurnal Abdimas UNU Blitar Vol 6 No 1 (2024): Vol 6 No 1 (2024): Volume 6 Nomor 1 : Juli 2024
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28926/jppnu.v6i1.263

Abstract

Pemanfaatan anggur laut anggur laut yang melimpah di perairan Kabupaten Maluku Tenggara hanya terbatas sebagai sayuran segar. Anggur laut dapat diolah menjadi berbagai produk berdaya saing dengan proses pengolahan yang sederhana dan cepat. Kegiatan ini dilakukan dengan tujuan mensosialisasikan potensi anggur laut sebagai bahan baku pembuatan berbagai produk olahan yang dapat dijadikan sumber pendapatan baru. Khalayak sasaran dalam pengabdian kepada masyarakat ini adalah kelompok perempuan pesisir Ohoi (desa) dan staf penyuluh perikanan Maluku Tenggara. Kegiatan ini dilaksanakan dalam tiga tahap yaitu tahap persiapan, pelaksanaan, dan evaluasi. Peserta mengikuti kegiatan sosialisasi dengan serius dan antusias. Anggur laut (Caulerpa sp) dapat diolah menjadi berbagai produk pangan berdaya saing dengan pengolahan yang sederhana dan cepat serta memiliki ciri khas dalam aroma, rasa dan warna. Pemanfaatan dan pengembangan anggur laut (Caulerpa sp) berpotensi merangsang pertumbuhan ekonomi dan kesejahteraan masyarakat.
Community Empowerment for Environmental Health in the Natural Tourism of Umbul Udal-Udalan: International Community Services Setiawan, Ari; Luhgiatno, Luhgiatno; Marsum, Marsum; Fatimah, Fatimah; Harun, Makmur; Josiah, Trisnowati; Uslan, Uslan; Tapotubun, Alfonsina Marthina
IMPACTS: International Journal of Empowerment and Community Services Vol. 3 No. 2 (2025)
Publisher : Faculty of Economics Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/impacts.v3i2.19452

Abstract

Purpose ­ Provide information related to the importance of developing a nature-based tourism village, Providing understanding related to maintaining the environmental conditions of natural tourism umbul udal-udalan, Provide various strategies to maintain the environment so that it is maintained, Provide basic knowledge of waste management around the umbul udal-udalan tourist area. Methods - Implementation of community service activities to this community is directed to eliminate indicators of the existence of environmental problems in the partner area, namely environmental management in the umbul udal-udalan tourist village area inadequate and not in accordance with the the character of the mountainous environment. Transfer knowledge about strategies for protection and waste management in the umbul udal-udalan tourism area, waste management by using best practice, providing assistance and counseling in utilizing waste. Result and discussions - The service was successfully carried out well, this was evidenced by the enthusiasm of the participants who participated in a series of activities during the service. Participants gave a positive response as evidenced in the activities during the service, besides that the participants expressed their satisfaction in participating in this activity because of the increased knowledge related to community empowerment and environmental management of the umbul udal-udalan tourist area. Conclusion - The achievements of the activities or results obtained from this service are: The service was successfully carried out well, this is evidenced by the enthusiasm of the participants who participated in the activities during the service by paying attention to each material provided. Participants gave a very good response as evidenced by the many questions and discussions during the service, besides that the participants expressed their satisfaction in participating in this activity through the responses given when the service was over.
KESUKAAN PANELIS TERHADAP SELAI RUMPUT LAUT “LAT” (Caulerpa sp.) DENGAN KONSENTRASI GULA BERBEDA Matrutty, Theodora E. A. A.; Fransina, Eirene G.; Idi, Paulus R. R.; Sitania, Hizkia J.; Tapotubun, Alfonsina M.
INASUA: Jurnal Teknologi Hasil Perikanan Vol 3 No 2 (2023): INASUA: Jurnal Teknologi Hasil Perikanan
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jinasua.2023.3.2.193

Abstract

Rumput laut lat dan pisang tongka langit merupakan bahan pangan lokal yang memiliki potensi untuk dikembangkan menjadi produk olahan. Tujuan penelitian ini adalah untuk mengetahui tingkat kesukaan panelis terhadap selai rumput laut lat dan pisang tongka langit dengan penambahan konsentrasi gula berbeda. Bahan utama yang digunakan dalam pembuatan selai yaitu rumput laut lat, pisang tongka langit dan gula. Metode yang digunakan dalam penelitian ini yaitu metode eksperimen. Perlakuan yang dicoba yaitu selai rumput laut lat dan pisang tongka langit dengan penambahan gula dengan konsentrasi berbeda yaitu 200 gr (A1), 250 gr (A2), dan 300 gr (A3). Parameter uji yang dilakukan adalah uji kesukaan panelis terhadap warna, rasa, tekstur, dan aroma selai. Panelis yang melakukan penilaian adalah 15 panelis setengah terlatih menggunakan skala hedonik 9 hingga 1. Data hasil penilaian panelis direkapitulasi menggunakan Microsoft Office Excel (Microsoft Inc. USA) dan dianalisis secara deskriptif. Karakteristik warna, aroma, tekstur dan rasa produk selai yang sangat disukai oleh panelis adalah selai rumput laut lat dan pisang tongka langit dengan perlakuan penambahan gula 300 gr (A3).
Co-Authors Ari Setiawan Beni Setha Dwight Soukotta Eirene G. Fransina Elizabeth Julenty Tapotubun elizabeth juleny tapotubun Elizabeth Juleny Tapotubun fatimah Fatimah Fransina, Eirene G. Fransina, Irene Grace Harun, Makmur Idi, Paulus R. R. Imelda K.E. Savitri Irene Grace Fransina Johanna Tupan Jusuf Leiwakabessy Mailoa, Meigy N Marsum Marsum Matrutty, Theodora E. A. A. Matrutty, Theodora E.A.A. Meigy Nelce Mailoa Meigy Nelce Mailoa Naralyawan, Petronella F. Sitania, Hizkia J. Sormin, Raja B. D Th. E. A. A. Matrutty Theodora E.A.A. Matrutty Theodora E.A.A. Matrutty Theodora EAA Matrutty Trisnowati Josiah Uslan Welly Angela Riry