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All Journal ILMU KELAUTAN: Indonesian Journal of Marine Sciences Jurnal Agroindustri Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Ilmiah Samudra Akuatika Infotekmesin Jurnal Abdi Panca Marga JURNAL AGROINDUSTRI HALAL Journal of Fisheries & Marine Science Technology and Management Journal (STMJ)
Wittriansyah, Khoeruddin
Politeknik Negeri Cilacap
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ANALISA PROKSIMAT TEPUNG DARI BERBAGAI BAGIAN TUBUH CUMI (LOLIGO SP) Wittriansyah, Khoeruddin; Kristiningsih, Ari
Science Technology and Management Journal Vol. 4 No. 1 (2024): Januari 2024
Publisher : Fakultas Sains dan Teknologi, Universitas Nasional Karangturi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53416/stmj.v4i1.191

Abstract

Squid (Loligo sp) is a potential fishery commodity in Indonesia.Squid consumption in Indonesia is dominated by fresh squid product. There are not many diversified squid products. The flouring process is one form of diversification of squid product.Squid flour can be used as processed food such as cakes or as an additional flavoring to food. The quality of flour is determined by the proximate content of the flour. This research aims to determine the nutritional content through proximate analysis of squid flour. Squid flour is processed from the head, body, and ink of squid. The squids body parts are cleaned, weighed, and then dried in an oven. The next procedures is proximate analysis. The results showed that the highest protein content was found in squid body flour (68.98%), and the lowest was in squid ink flour (50.87%). The highest fat content was found in squid head flour (4.91%) and the lowest in squid ink flour (2.59%). The highest water content was found in squid ink flour, 15.32 (%) and the lowest in squid body flour (3.22%).
Potensi Serat Pelepah Nipah Sebagai Bahan Baku Binderless Fiberboard Kristiningsih, Ari; Wittriansyah, Khoeruddin; Ariawan, Radhi
Infotekmesin Vol 16 No 1 (2025): Infotekmesin: Januari 2025
Publisher : P3M Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/infotekmesin.v16i1.2507

Abstract

Fiberboard uses a lot of agro-industry waste materials combined with synthetic adhesives containing formaldehyde. The weakness of this adhesive is that it can cause health problems such as cancer and eye irritation. Lignin has properties and content similar to formaldehyde. Nipah has lignin and cellulose content that can be developed into binderless fiberboard. The purpose of this study was to analyze the potential of Nipah frond fiber to make a binderless fiberboard. The characteristics of fiberboard that will be explored include density and water content. Nipah frond binderless fiberboard is made using a press machine with a pressure of 50 bar, and a temperature of 100oC for 20 minutes. The density between 0.46-0.52 which is by the requirements of SNI 03-2105-2006 and the water content of 5.98% - 7.70% is also by the requirements of JIS 5908: 2003 and SNI 03-2105-2006. Based on these results, it can be concluded that Nipah fronds can be used as raw material for binderless fiberboard.
Karakteristik Fisikokimia Serbuk Tinta Cumi yang Dikeringkan dengan Oven Kristiningsih, Ari; Wittriansyah, Khoeruddin; Sodikin, Jenal; Fadlilah, Ilma
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 18, No 2 (2023): Desember 2023
Publisher : Politeknik - Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v18i2.942

Abstract

Tinta cumi merupakan limbah sampingan dari cumi-cumi yang belum termanfaatkan dengan baik. Pemanfaatan tinta cumi masih terbatas pada produk segar, yang mengakibatkannya tidak bisa disimpan dalam waktu yang lama. Sehingga diperlukan olahan lanjutan untuk memperpanjang masa simpan seperti dijadikan dalam bentuk serbuk. Tujuan penelitian ini adalah untuk mengetahui karakteristik fisikokimia tinta cumi yang telah diawetkan dalam bentuk serbuk. Metode penelitian yang digunakan pada penelitian ini adalah deskriptif eksploratif dengan melakukan pengamatan pada serbuk tinta cumi. Pengamatan dilakukan dengan melakukan analisis proksimat, analisis SEM-EDX dan analisis FT-IR. Kandungan lemak dan protein serbuk tinta cumi memiliki nilai lebih rendah dibandingkan dengan bagian tubuh lainya. Analisis SEM-EDX menunjukan bahwa serbuk tinta cumi memiliki bentuk yang tidak beraturan dengan unsur penyusun utama C, N dan O. Hasil analisis FT-IR menunjukan bahwa gugus fungsi yang terdapat di dalam serbuk tinta cumi adalah gugus fungsi fenolik (O-H) dan amina (N-H) yang berpotensi menjadi senyawa antibakteri dan juga antioksidan.Kata Kunci : ABSTRACTSquid ink is a byproduct of squid that has not been utilized properly. Despite its potential, the use of squid ink is still limited to fresh products, which means it cannot be stored for a long time. Therefore, further processing is needed to extend the shelf life, such as making it into powder form. The objective of this study is to determine the physicochemical characteristics of squid ink that has been preserved in powder form. The research method used is exploratory descriptive by observing the squid ink powder. Proximate analysis, SEM-EDX analysis, and FT-IR analysis were carried out to observe the powder. The fat and protein content of squid ink powder is lower compared to other body parts. SEM-EDX analysis shows that squid ink powder has an irregular shape with the main constituent elements of Carbon, Nitrogen, and Oxygen. The results of FT-IR analysis show that squid ink powder contains functional groups of phenolic (O-H) and amine (N-H), which have the potential to be an antibacterial compound and an antioxidant.
Pemanfaatan Bak Depurasi Yutuk (Undur – Undur Laut) di Desa Widarapayung Wetan Sebagai Upaya Menjaga Keamanan Pangan Kristiningsih, Ari; Wittriansyah, Khoeruddin; Purwaningrum, Santi; Prasetya, Nur Wachid Adi; Wanti, Linda Perdana; Hastuti, Hety Dwi; Ariawan, Radhi; Sarihidaya, Nur Akhlis
Abdi Panca Marga Vol 4 No 1 (2023): Jurnal Abdi Panca Marga Edisi Mei 2023
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LPPM) Universitas Panca Marga Probolinggo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51747/abdipancamarga.v4i1.1309

Abstract

Yutuk, which is also known as undur - undur laut, is a typical souvenir from Widarapayung Wetan beach. The handling of yutuk before consumption by community groups processing yutuk is still in a simple way by soaking it in a bucket or tub. Depuration of yutuk or shellfish makes the dirt contained in the organs of the body come out and can reduce the heavy metal content contained therein. This Community Service activity aims to increase the education of yutuk processing groups to use the depuration method with a special yutuk tub with a recirculation system that uses natural filters such as ginger coral, zeolite and activated charcoal. The Community Service activity stage begins with interviews and field observations and then continues with a Focus Group Discussion (FGD) and then implements a yutuk depuration tub for the yutuk processing group in Widarapayung Wetan village. Through Community Service activity, the yutuk processing community groups are equipped with good and correct depuration techniques so that they can be achieved properly and the community can consume them safely and comfortably.
Co-Authors Agus Trianto Annas Setiawan Prabowo Ari Kristiningsih Arif Sumardiono Dhio Dirgantara Dodi Satriawan Fadillah Fadillah Fadlilah, Ilma Hastuti, Hety Dwi Kristiningsih, Ari Murni Handayani Murni Handayani Nur Wachid Adi Prasetya Ocky Karna Radjasa Prabowo, Annas Setiawan Purwaningrum, Santi Radhi Ariawan Rudhi Pribadi Santi Purwaningrum Sari Widya Utami Sarihidaya, Nur Akhlis Sekar Widyaningsih Sodikin, Jenal Soedihono Soedihono Wanti, Linda Perdana