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All Journal HAYATI Journal of Biosciences Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Ilmu dan Teknologi Kelautan Tropis Jurnal Ternak Tropika Jurnal Wilayah dan Lingkungan Jurnal FishtecH Jurnal Zarah Jurnal Sumberdaya Akuatik Indopasifik Acta Aquatica: Aquatic Sciences Journal Dinamisia: Jurnal Pengabdian Kepada Masyarakat Marinade EKOLOGIA : Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup PRIMA: Journal of Community Empowering and Services Jurnal Pengendalian Pencemaran Lingkungan (JPPL) Agrikan: Jurnal Agribisnis Perikanan
Lily Viruly
Program Studi Teknologi Hasil Perikanan, Fakultas Ilmu Kelautan Dan Perikanan, Universitas Maritim Raja Ali Haji
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Engineering Environmental Science Library & Information Science Materials Science & Nanotechnology Mathematics Social Sciences Other

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Bioconversion of Hospitality Food Waste Using Hermetia illucens Larvae: Effects of Food Waste Loading Rate and Larval Density on Waste Reduction and Biomass Production Safikalianty, Bella; Lestari, Febrianti; Viruly, Lily
TERNAK TROPIKA Journal of Tropical Animal Production Vol. 27 No. 1 (2026): TERNAK TROPIKA Journal of Tropical Animal Production
Publisher : Jurusan Produksi Ternak, Fakultas Peternakan, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtapro.2026.027.01.4

Abstract

Hospitality food waste constitutes a major fraction of organic waste generated by the hospitality sector and poses significant environmental challenges if not properly managed. This study evaluated the effectiveness of bioconversion of hospitality food waste using Hermetia illucens larvae in reducing organic waste and producing larval biomass, while also assessing the nutritional characteristics of bioconversion products. The experiment employed a completely randomized design with two factors, namely food waste loading rate (50, 200, and 400 g) and larval density (1, 4, and 8 g), resulting in nine treatment combinations. Bioconversion performance was evaluated based on organic waste reduction efficiency, larval biomass production, and kasgot formation. Proximate analysis was conducted at the end of the experiment using composite samples obtained from treatments with optimal bioconversion performance. Data were analyzed using two-way analysis of variance (ANOVA). The results showed that Hermetia illucens-based bioconversion effectively reduced hospitality food waste, achieving a maximum waste reduction efficiency of 93.66%. Higher substrate loading combined with lower larval density resulted in improved waste reduction efficiency and larval biomass production. Proximate analysis of the composite sample (duplicate analysis) indicated a protein content of 31.23%, total fat content of 39.65%, ash content of 14.31%, carbohydrate content of 11.20%, and a total caloric value of 526.64 kcal/100 g, demonstrating that nutritionally rich bioconversion products were generated under optimal treatment conditions. These findings indicate that Hermetia illucens-based bioconversion is an effective and sustainable approach for hospitality food waste management, capable of reducing organic waste while producing nutritionally valuable larval biomass.
Pemberdayaan Masyarakat Desa Pangkil melalui Inovasi Brownies Fortifikasi Tepung Ikan Rucah untuk Peningkatan Nilai Tambah Manullang, Benny; Prastari, Cindytia; Ilhamdy, Aidil Fadli; Seulalae, Anggrei Viona; Jumsurizal, Jumsurizal; Putri, R Marwita Sari; Rahman, R Fathul; Amrizal, Sri Novalina; Viruly, Lily; Oktavia, Yulia; Apriandi, Azwin; Harefa, Sedianto; Darmawan, Faiz Maulana; Armandaris, Muhammad Ja’far; Fitri, Syarifah Aida; Istiqhomah, Istiqhomah
PRIMA: Journal of Community Empowering and Services Vol 10, No 1 (2026): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v10i1.115038

Abstract

Empowering The Pangkil Village Community Through Innovation of Fortified Brownies Made from By-catch Fish Flour. Pangkil Village, Teluk Bintan District is one of the small islands in the Riau Islands Province that has abundant fishery potential, including bycatch fish, but has not been optimally utilized. Bycatch fish have great potential as cheap and highly nutritious fortified food ingredients in the form of fish meal. This activity aims to improve the knowledge and skills of the Pangkil Village community in processing bycatch fish into innovative products in the form of bycatch fish meal fortified fudgy brownies and to increase the added value of local fishery products. The methods used included socialization, training in making bycatch fish meal-fortified fudgy brownies, organoleptic testing, and activity evaluation. The preparation of fudgy brownies is divided into three parts: preparation of chocolate dough, egg dough, and addition of wheat flour and bycatch fish meal. The resulting fudgy brownies had a whole appearance, a slightly dense texture from the outside but soft inside, chocolate aroma, sweet taste, and brown color. The results of the organoleptic test showed that the panelists liked the bycatch fish meal fortified fudgy brownies in all sensory attributes. The questionnaire analysis results showed that the average training achievement score was 4.42, which fell into the "agree-strongly agree" category. This value indicates that the training activities were effective and well received by the participants. The results of the activity benefit test showed that p>0.05. This indicates that the benefits of the training were felt equally by all participants, both experienced and beginner. These findings indicate that the participatory training methods and hands-on practice used were able to reach all participants equally well. Overall, this activity has contributed to improving the economy of coastal communities and developing local potential based on fishery products.
Co-Authors Agrianti, Renny Agung Dhamar Syakti Aminatul Zahra Andia, Bherly Anggi, Anggi Anggrei Viona Seulalae Ani Suryanti Apriandi, Azwin Armandaris, Muhammad Ja’far Bahri, Ahmad Muda Bakkara, Okto Rimandi Cindytia Prastari Daniel Sinaga, Daniel Darmawan, David Darmawan, Faiz Maulana Deden Reinaldi Fadli Ilhamdy, Aidil Febrianti Lestari Fitri, Syarifah Aida Ginanjar Pratama Ginanjar Pratama Harefa, Sedianto Igusrianti, Reski Dewiah Indri Addini Irawan, Henky Istiqhomah, Istiqhomah Jaaman, Saifullah Arifin Jumsurizal Jumsurizal Khodijah Ismail Lovina, Ronaldy MAGGY T. SUHARTONO Maggy T. Suhartono Maggy T. Suhartono Mala Nurilmala Manullang, Benny Marasabessy, Ismael Muzahar Nancy Willian Nasmi, Jannesa Natasyah, Siti Nevrita, Nevrita Nuri Andarwulan Putra, Catur Syahbani Putri, Dwi Septiani R. Marwita Sari Putri Rahman, R. Fathul Razai, Tengku Said Raza’i, T. Said Reinaldi, Deden Reski Dewiah Igusrianti Rika Wulandari Safikalianty, Bella Samsul Bahri Saputra, Rio Sari Putri, R Marwita Shavika Miranti Sri Novalina Syafiq, R. Muhammad T. Ersti Yulika Sari Tetty Tetty Tetty Tetty Tri Yulianto Veithzal Rivai Zainal Viona Selulalae, Anggrei Vitasari Vitasari, Vitasari Wiwin Kusuma Atmaja Putra Wulan, Wulan Yulia Oktavia Zulfikar, Andi