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All Journal JEPA (Jurnal Ekonomi Pertanian dan Agribisnis) Jurnal Ilmiah Cendekia Eksakta Asian Journal of Aquatic Sciences Buletin Poltanesa Unram Journal of Community Service (UJCS)
Maruka, Safriyanto S
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Social Sciences

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Production Process Optimisation: Implementation of Modern Ecoheat Technology Innovation to Improve Efficiency and Quality of Exported Sea Cucumber Products at Ukm Mitra Bintang Laut in Palu City Maruka, Safriyanto S; Novitasari, Maya; Salam, Miming Berlian Hi. B.; Wirdha, Wirdha; Fitramadan, Lis; Syaifuddin, Syaifuddin; Nurfadilah, Nurfadilah
Unram Journal of Community Service Vol. 5 No. 4 (2024): December
Publisher : Pascasarjana Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/ujcs.v5i4.750

Abstract

The implementation of Modern EcoHeat Technology Innovation is designed to overcome the challenges of the non-standardised sea cucumber drying process. This programme is conducted in several stages, namely: Installation of EcoHeat drying technology in the production facilities of partner SMEs, training on the use of technology for employees and students, development of quality SOPs, and improvement of logistics management for more efficient distribution. This activity also includes regular evaluation of production processes and results to ensure improved product quality according to international standards. In addition, a social media campaign was implemented to support product marketing and increase consumer awareness about the benefits and quality of dried sea cucumbers from Bintang Laut SMEs. The results of the programme showed significant improvements in the efficiency of the production process, which enabled Bintang Laut SME Partners to increase production capacity and reduce operational costs. Improved product quality of dried sea cucumbers with more consistency and longer shelf life was also achieved, resulting in a positive response from the market. The programme also successfully enhanced employee skills through technology training and quality SOPs. The programme successfully optimised the production process with the support of modern technology and better implementation of quality SOPs. The programme was able to improve the competitiveness of dried sea cucumber products in the export market and provide opportunities for SMEs to maintain quality and expand markets
QUALITY EVALUATION OF SMOKED FLYING FISH (Hirundichthys oxycephalus) THROUGH TOTAL PLATE COUNT METHOD AT THE SOMBA CULINARY TOURISM CENTER, MAJENE Nurfadilah, Nurfadilah; Yulia, Irma; Maruka, Safriyanto S; Wiranto, Edi; Irpan, Irpan; Rosmina, Rosmina
Asian Journal of Aquatic Sciences Vol. 7 No. 3 (2024): December
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/ajoas.7.3.359-365

Abstract

The process of processing smoked fish that does not pay attention to sanitation and hygiene standards, as well as open storage next to the road body, causes dust, germs, and bacteria to contaminate the quality of processed smoked flying fish in the Somba culinary tourism center. This study aims to evaluate the microbiological quality of smoked flying fish based on Total Plate Count (ALT) and water content to assess its compliance with food safety standards. This study used a combination method of sequential exploratory model, which is a combination research method that combines qualitative and quantitative research methods sequentially. Data collection was carried out by purposive sampling, and the parameters for this sampling were based on the 10 stalls with the most production and customers. The results showed that out of 10 samples, there were only four samples that met the SNI requirements of a maximum of 1.0×105 colonies/g, including samples S2 (2.74×104), S5 (2.53×104), S9 (2.33×104) and S10 (2.38×104). In contrast, the results of the water content test show that out of 10 samples, there are only three smoked flying fish samples that have a water content value that matches the maximum limit of smoked fish based on SNI, which is a maximum of 60% including samples S2, S5, and S9
PENGARUH PENAMBAHAN EKSTRAK BUAH MANGROVE PEDADA (Sonneratia caseolaris) PADA SABUN CAIR TERHADAP DAYA HAMBAT BAKTERI Escherichia coli Nurfadilah, Nurfadilah; Maruka, Safriyanto S; Novitasari, Maya
CENDEKIA EKSAKTA Vol. 8 No. 1 (2023)
Publisher : Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31942/ce.v8i1.8256

Abstract

Buah mangrove pedada dapat diolah menjadi sabun cair antiseptik karena kandungan fitokimia yaitu flavonoid, alkaloid, dan steroid mampu membunuh dan menghambat pertumbuhan bakteri.Tujuan penelitian ini untuk mengetahui sifat fisik berupa sensori, kadar pH dan tinggi busa serta daya hambat sediaan sabun cair ekstrak buah mangrove pedada terhadap aktivitas bakteri Esherichia coli. Penelitian ini mengunakan Rancangan Acak Kelompok (RAK) pada analisis sensori dan Rancangan Acak Lengkap (RAL) pada uji tinggi busa, uji pH dan uji daya hambat bakteri. Perlakuan yang diterapkan yaitu konsentrasi sabun cair yang berbeda, terdiri atas 5 perlakuan dengan konsentrasi (P1 5ml),(P2 10ml), (P3 15ml), (P4 20ml), dan (P5 25ml), dan masing-masing perlakuan diulang sebanyak 4 kali sehingga total perlakuan berjumlah 20 perlakuan. Hasil uji sabun cair ekstrak buah mangrove pedada memberikan pengaruh nyata pada uji sensori sabun cair, dimana perlakuan terbaik terdapat pada perlakuan P1 dengan penambahan ekstrak buah pedada sebanyak 5 ml, dan perlakuan terbaik untuk uji tinggi busa dan daya hambat bakteri yaitu perlakuan P5 dengan zona hambat 18,55mm termasuk kedalam kategori kuat namun nilai pH dari semua perlakuan belum memenuhi SNI dimana standar kategori aman untuk sabun cuci tangan adalah 4-10.Kata kunci: Ektrak, Buah Pedada, Daya Hambat, Sabun Cair
Analisis Faktor-Faktor Yang Mempengaruhi Pendapatan Pembudidaya Ikan Air Tawar Di Kabupaten Lima Puluh Kota Mukhlis, Mukhlis; Kasim, Nur Alam; Primadini, Vivin; Irmawan, Fadly; Merdekawati, Dewi; Yunita, Nurul Fatimah; Sigiro, Oktavia Nurmawaty; Kristiningsih, Ari; Maruka, Safriyanto S; Dhandy, Rahmat; Ramli, Taufik Hadi
Jurnal Ekonomi Pertanian dan Agribisnis Vol. 7 No. 2 (2023)
Publisher : Department of Agricultural Social Economics, Faculty of Agriculture, Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jepa.2023.007.02.36

Abstract

The fisheries sector is one sector that has great potential in improving the economy. To increase the income of fish cultivators, farmers need to manage their business results better before they were marketed or sold. The welfare level of fish farmers was still low, this is not because the selling price of fish is low, nor is it because of the large number of imported fish, but rather due to the government's lack of attention to the fishery sector, especially freshwater fisheries. This study used a descriptive method, which was conducted in the Lima Puluh Kota Regency. The selection of the research area was carried out in purposive method. Determination of the research sample using the snowball sampling method. Collecting data using interview method using questionnaires to obtain primary data and documentation method to obtain secondary data. The data analysis method used descriptive qualitative analysis and quantitative analysis using a triangulation technique approach that tested the validity of the data using methods, sources, and theories. The results showed that the factors that significantly influenced the income of fish farmers in Nagari Andaleh, Luak District, Lima Puluh Kota Regency were the number of harvests (X1), land area (X2), production costs (X5), and the selling price of production (X6).  While the factors that do not affect the income of rice farmers are farmer education (X3), farmer age (X4) and other occupations (X7).
Production Process Optimisation: Implementation of Modern Ecoheat Technology Innovation to Improve Efficiency and Quality of Exported Sea Cucumber Products at Ukm Mitra Bintang Laut in Palu City Maruka, Safriyanto S; Novitasari, Maya; Salam, Miming Berlian Hi. B.; Wirdha, Wirdha; Fitramadan, Lis; Syaifuddin, Syaifuddin; Nurfadilah, Nurfadilah
Unram Journal of Community Service Vol. 5 No. 4 (2024): December
Publisher : Pascasarjana Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/ujcs.v5i4.750

Abstract

The implementation of Modern EcoHeat Technology Innovation is designed to overcome the challenges of the non-standardised sea cucumber drying process. This programme is conducted in several stages, namely: Installation of EcoHeat drying technology in the production facilities of partner SMEs, training on the use of technology for employees and students, development of quality SOPs, and improvement of logistics management for more efficient distribution. This activity also includes regular evaluation of production processes and results to ensure improved product quality according to international standards. In addition, a social media campaign was implemented to support product marketing and increase consumer awareness about the benefits and quality of dried sea cucumbers from Bintang Laut SMEs. The results of the programme showed significant improvements in the efficiency of the production process, which enabled Bintang Laut SME Partners to increase production capacity and reduce operational costs. Improved product quality of dried sea cucumbers with more consistency and longer shelf life was also achieved, resulting in a positive response from the market. The programme also successfully enhanced employee skills through technology training and quality SOPs. The programme successfully optimised the production process with the support of modern technology and better implementation of quality SOPs. The programme was able to improve the competitiveness of dried sea cucumber products in the export market and provide opportunities for SMEs to maintain quality and expand markets
Pengaruh Penambahan Ekstrak Daun Jambu Mente Terhadap Total Bakteri dan Mutu Sensori Permen Herbal Rumput Laut Mukhlis; Maruka, Safriyanto S; Nurfadilah
Poltanesa Vol 23 No 2 (2022): Desember 2022
Publisher : P3KM Politeknik Pertanian Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/tanesa.v23i2.1930

Abstract

Rumput laut merupakan komoditas laut yang memiliki nilai ekonomis tinggi. Jenis rumput laut yang sering dibudidayakan adalah jenis Eucheuma cottonii, Permen merupakan jajanan yang banyak diminati di kalangan anak-anak hingga orang dewasa. Guna meningkatkan nilai tambah dari rumput laut maka peneliti mencoba membuat permen Hard candy dari tepung rumput laut dan menambahkan ekstrak daun jambu mente sebagai anti bakteri. Tujuan dari penelitian ini untuk mengetahui pengaruh penambahan ekstrak daun jambu mente terhadap jumlah total koloni bakteri dan sensori permen herbal rumput laut. Penelitian ini merupakan penelitian eksperimental laboratoris parameter yang di gunakan yaitu uji Total Plate Count (TPC) dan uji sensori yang meliputi warna, aroma, tekstur, dan rasa. Rancangan percobaan yang digunakan adalah RAK dengan 5 taraf perlakuan yaitu P1 (0 ml), P2 (10 ml), P3 (20 ml), P4 (30 ml), P5 (40 ml). Jumlah total mikroba terendah terdapat pada perlakuan P5 (2,26 x 103), sampel warna yang disukai yaitu P3(4.67), sampel aroma yang disukai yaitu P5 (4.13), sampel tekstur yang disukai yaitu P5 (4.80), sampel rasa yang disuukai yaitu P1 (4.73). Penambahan ekstrak daun jambu mente pada permen herbal rumput laut sangat berpengaruh terhadap total koloni bakteri karena terjadi penurunan jumlah total koloni bakteri seiring dengan banyaknya ekstrak daun jambu mente yang di tambahkan. Berdasarkan hasil uji sensori permen herbal rumput laut yang ditambahkan ekstrak daun jambu mente mendapatkan hasil memberi pengaruh nyata terhadap warna, tekstur dan rasa pada permen herbal rumput laut, tetapi tidak memberi pengaruh nyata pada aroma permen herbal rumput laut. Berdasarkan hal tersebut dapat diketahui bahwa perlakuan terbaik permen herbal rumput laut dengan penambahan ekstrak daun jambu mente terdapat pada sampel P5 dimana memiliki total mikroba paling terendah yaitu 2,26 x 103 Koloni/g dan sampel P5 memiliki aroma, tekstur, dan rasa yang disukai panelis.
Co-Authors Fitramadan, Lis Irma Yulia Irmawan, Fadly IRPAN IRPAN, IRPAN Kasim, Nur Alam Kristiningsih, Ari Maya Novitasari Merdekawati, Dewi Mukhlis Mukhlis Mukhlis Nurfadilah Nurfadilah Nurfadilah Nurul Fatimah Yunita Primadini, Vivin Rahmat Dhandy Ramli, Taufik Hadi Rosmina Rosmina Salam, Miming Berlian Hi. B. Sigiro, Oktavia Nurmawaty Syaifuddin Syaifuddin Wiranto, Edi Wirdha, Wirdha