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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Fish Protech Jurnal Penelitian Perikanan Indonesia Jurnal Ilmiah Samudra Akuatika Abdimas Galuh : Jurnal Pengabdian Kepada Masyarakat Jurnal Perikanan Terpadu
Akbardiansyah, Akbardiansyah
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Application of Fermented Starfruit (Asam Sunti) as an Antimicrobial in Keumamah Loin Aida, Aida; Khairi, Ikhsanul; Akbardiansyah, Akbardiansyah; Fitriani, Fitriani; Rozi, Anhar; Fuadi, Afdhal; Nurhikma, Nurhikma
Jurnal Ilmiah Samudra Akuatika Vol 7 No 2 (2023): Jurnal Ilmiah Samudra Akuatika
Publisher : Fakultas Pertanian Universitas Samudra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33059/jisa.v7i2.8875

Abstract

The purpose of this study was to determine the effect of sunti acid on the ALT and mold as an antimicrobial in keumamah loin. The research is experimental and uses a completely randomized design (CRD) with 4 treatments and 3 replications. Treatment 1 was soaking in sunti acid suspension as much as 10% (F1), as much as 20% (F2), as much as 30% (F3), and without immersion (F0). The parameters observed were ALT and mold. The results of these two studies were analyzed using one way analysis of variance (ANOVA) and continued with Duncan's test. The results showed that the highest ALT was in F0 (7.51x105CFU/mL) and the lowest was in sample F3 (6.36x105CFU/mL), then the highest mold value was in sample F0 (7.68x105CFU/mL), and the lowest was in F3 (6.46x105CFU/mL). The difference in the concentration of sunti acid suspension had a significant effect on the ALT and mold on keumamah loin at the 95% confidence interval
PENGGUNAAN FERMENTASI BELIMBING WULUH (ASAM SUNTI) SEBAGAI ANTIMIKROBA PADA IKAN KEUMAMAH LOIN Aida, Aida; Khairi, Ikhsanul; Akbardiansyah, Akbardiansyah; Fitriani, Fitriani
Jurnal Fish Protech Vol 6, No 2 (2023):
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v6i2.35589

Abstract

The purpose of this study was to determine the effect of sunti acid on the ALT and mold as an antimicrobial in keumamah loin. The research is experimental and uses a completely randomized design (CRD) with 4 treatments and 3 replications. Treatment 1 was soaking in sunti acid suspension as much as 10% (F1), as much as 20% (F2), as much as 30% (F3), and without immersion (F0). The parameters observed were ALT and mold. The results of these two studies were analyzed using one way analysis of variance (ANOVA) and continued with Duncan's test. The results showed that the highest ALT was in F0 (7.51x105CFU/mL) and the lowest was in sample F3 (6.36x105CFU/mL), then the highest mold value was in sample F0 (7.68x105CFU/mL), and the lowest was in F3 (6.46x105CFU/mL). The difference in the concentration of sunti acid suspension had a significant effect on the ALT and mold on keumamah loin at the 95% confidence level. Keywords: Keumamah, Microbiology, Microorganism contamination, Sunti acid
Analysis of Changes in Nutritional Value During the Process of Making Shredded Tuna fish (Thunus sp) At the Aceh Food Jelly Cooperative Wahyuni, Sri; Ukhty, Nabila; Akbardiansyah, Akbardiansyah; Fitriani, Fitriani
Jurnal Fish Protech Vol 6, No 2 (2023):
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v6i2.35394

Abstract

Shredded tuna is one of the products produced by the Aceh Food Fish Jelly cooperative.  This product is made through the stages of boiling, grinding, frying and adding additional ingredients. This study aims to determine changes in the nutritional value of shredded tuna (Thunnus sp) during the manufacturing process from raw materials, intermediate products and shredded tuna.  This study used an experimental method with research stages consisting of sampling, analysis of nutrient content using the proximate test method consisting of moisture content, ash content, fat content, protein content, crude fiber content and carbohydrate content.  The design used was a Completely Randomized Design (CRD) with three different samples, namely fresh tuna meat (F1), tuna meat boiled (F2) and shredded tuna (F3), the test was carried out three times.  Data from the test results were analyzed statistically using the ANOVA method and then further tested using Duncan's test.  Based on the statistical results, it is known that the processing stages of shredded tuna affect the nutritional content of raw materials, intermediate products, and final products so that H0 is rejected.  The results of this study also showed that the water content decreased from raw materials to the final product, while the ash content, fat content, protein content, crude fiber content and carbohydrate content increased from raw materials to the final product. Keywords : Tuna fish, Shredded, Processing, Proximate
PEMETAAN ZONASI DAERAH PENANGKAPAN HIU DILINDUNGI DI PERAIRAN BARAT ACEH DIDARATKAN DI PANGKALAN PENDARATAN IKAN UJONG BAROH ACEH BARAT Fuadi, Afdhal; Rizal, Muhammad; Akbardiansyah, Akbardiansyah
Jurnal Penelitian Perikanan Indonesia Vol 28, No 4 (2022): (Desember) 2022
Publisher : Politeknik Kelautan dan Perikanan Karawang, BRSDM KP.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jppi.28.4.2022.199-208

Abstract

Provinsi Aceh merupakan salah satu daerah yang memberikan kontribusi produksi hiu di Indonesia. Saat ini perikanan hiu di Indonesia termasuk di Provinsi Aceh sedang menghadapi tantangan yang cukup besar, dimana populasi sumber daya hiu terus mengalami penurunan sementara permintaan akan produk hiu baik dari dalam negeri maupun luar negeri terus meningkat. Kondisi tersebut pastinya memerlukan upaya pengelolaan perikanan hiu secara terpadu agar pemanfaatan hiu di perairan Provinsi Aceh tetap lestari dan keberkelanjutan. Penelitian ini bertujuan untuk mengetahui jumlah hasil tangkapan hiu yang didaratkan di PPI (Pangkalan Pendaratan Ikan) Ujong Baroh dan juga membuat peta zonasi daerah penangkapan hiu yang dilindungi di perairan Barat Daya Provinsi Aceh. Metode yang digunakan dalam penelitian ini dilakukan melalui 2 tahap, yaitu tahap pertama melakukan survey lapangan dengan mengikuti kapal nelayan penangkap hiu ke laut, dan tahap kedua dengan cara pengambilan data hasil tangkapan hiu di PPI Ujong Baroh kemudian membuat peta zonasi daerah penangkapan hiu dilindungi yang di daratkan di PPI Baroh Aceh Barat. Jumlah hasil tangkapan hiu yang didaratkan di PPI Ujong Baroh selama penelitian dari bulan Agustus-Oktober 2022 sebanyak 618 ekor. Hasil tangkapan hiu paling banyak didaratkan pada bulan September sebanyak 319 ekor dan paling sedikit tercatat pada bulan Oktober sebanyak 96 ekor. Persentase jenis hasil tangkapan hiu tertangkap pada bulan Agustus-Oktober 2022 yaitu Sphyrna lewini sebesar 56%, Carcharhinus sorrah 24%, Loxodon macrorhinus 9%, Chiloscyllium punctatum 5%, Carcharhinus falciformis 4%, dan Alopias superciliosus 2%. Hasil analisis zonasi daerah penangkapan hiu yang tergolong kedalam kategori Terancam/Endangered (EN) dan Rawan/Vulnerable (VU) tersebar dalam 3 lokasi di perairan Barat Daya Provinsi Aceh.Aceh Province is one of the regions that contributes to shark production in Indonesia. Currently, shark fisheries in Indonesia, including in Aceh Province, are facing considerable challenges, where the population of shark resources continues to decline while the demand for shark products both from within the country and abroad continues to increase. This condition certainly requires integrated shark fisheries management efforts so that the use of sharks in the waters of Aceh Province remains sustainable and sustainable. This study aims to determine the number of shark catches landed at PPI (Fish Landing Base) Ujong Baroh and also make a zoning map of protected shark fishing areas in the southwestern waters of Aceh Province. The method used in this study was carried out through 2 stages, namely the first stage of conducting a field survey by following a shark-catching fishing boat into the sea, and the second stage by taking shark catch data at PPI Ujong Baroh then making a zoning map of protected shark fishing areas landed in PPI Baroh West Aceh. The number of shark catches landed at PPI Ujong Baroh during the study from August-October 2022 was 618. The most shark catches were landed in September at 319 and the fewest recorded in October at 96. The percentage of shark catches caught in August-October 2022 is Sphyrna lewini at 56%, Carcharhinus sorrah at 24%, Loxodon macrorhinus at 9%, Chiloscyllium punctatum at 5%, Carcharhinus falciformis at 4%, and Alopias superciliosus at 2%. The results of the zoning analysis of shark fishing areas classified as Threatened/Endangered (EN) and Vulnerable/Vulnerable (VU) categories are spread in 3 locations in the waters of Southwest Aceh Province.
Pendapatan, Angka Konsumsi Ikan, Jenis Ikan Yang Dikonsumsi Dan Kejadian Stunting Di Desa Tanah Bara Kecamatan Gunung Meriah Kabupaten Aceh Singkil Ermasari, Ermasari; Khairi, Ikhsanul; Akbardiansyah, Akbardiansyah; Ukhty, Nabila
Jurnal Perikanan Terpadu Vol 3, No 2 (2022): Jurnal Perikanan Terpadu Volume 3 Nomor 2
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jupiter.v3i2.5610

Abstract

Stunting adalah status gizi yang didasarkan pada indeks PB/U atau TB/U dimana dalam standar antropometri penilaian status gizi anak, hasil pengukuran tersebut berada pada ambang batas (Z-Score) <-2 SD sampai dengan -3 SD (pendek/stunted) dan <-3 SD (sangat pendek /severely stunted). Stunting merupakan masalah kurang gizi kronis yang disebabkan oleh asupan gizi yang kurang dalam waktu cukup lama akibat pemberian makanan yang tidak sesuai dengan kebutuhan gizi. Tujuan dari penelitian ini adalah untuk mengetahui hubungan angka konsumsi ikan dan teknik pengolahan ikan dengan kejadian stunting. Penelitian ini dilaksanakan pada bulan September hingga November 2021 di Desa Tanah Bara, Kecamatan Gunung Meriah, Kabupaten Aceh Singkil. Data yang diperoleh dianalisis menggunakan uji Chi-square. Hasil penelitian menunjukan terdapat hubungan erat antara angka konsumsi ikan per minggu dengan kejadian stunting (p=0,000), jenis ikan yang dikonsumsi berdasarkan habitat dengan kejadian stunting (p=0,014) dan teknik pengolahan ikan dengan kejadian stunting (p=0,001) Di Desa Tanah Bara, Kecamatan Gunung Meriah, Kabupaten Aceh Singkil. Namun pendapatan tidak terdapat hubungan erat dengan kejadian stunting (p=0,303) Di Desa Tanah Bara Kecamatan Gunung Meriah Kabupaten Aceh Singkil.
Peranan Tempat Pelelangan Ikan (TPI) Higienis Dalam Mempertahankan Mutu Ikan Di Pelabuhan Perikanan Nusantara (PPN) Sibolga Arif, Muhammad; Siregar, Maika Khairiyah; Fuadi, Afdhal; Rahayu, Rosi; Rahmawati, Rahmawati; Akbardiansyah, Akbardiansyah; Insani, Sri Ayu
Jurnal Perikanan Terpadu Vol 3, No 2 (2022): Jurnal Perikanan Terpadu Volume 3 Nomor 2
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jupiter.v3i2.7029

Abstract

Ikan merupakan hasil tangkapan harus segera ditangani untuk menghambat penurunan mutu dan penurunan harga jualnya. Namun demikian, nelayan sebagai pelaku utamanya tidak mempertimbangkan apakah upaya yang dilakukan tersebut layak secara teknis atau ekonomis. Penelitian ini bertujuan untuk mengetahui proses penanganan ikan di TPI Higienis di PPN Sibolga dan mengetahui fasilitas dan peralatan pendukung yang terdapat di TPI Higienis di PPN Sibolga dalam mempertahankan mutu ikan. Penelitian ini menggunakan metode survei dan pengumpulan data dilakukan dengan cara wawancara dan observasi. Analisis data yang digunakan dalam penelitian ini adalah analisis deskriptif kualitatif. Hasil penelitian menunjukan bahwa proses penanganan ikan di TPI Higienis di PPN Sibolga sudah baik karena sudah menggunakan konveyor dan dilengkapi dengan kanopi untuk menjaga mutu ikan tetap baik. Selanjutnya fasilitas TPI Higienis di PPN Sibolga sudah lengkap untuk menerapkan standar yang tinggi dalam pengelolaan hasil perikanan dan pengelolaan lingkungan pelabuhan
Peningkatan hasil tangkapan nelayan tradisional Lhok Meureubo melalui teknologi bubu dasar ramah lingkungan berbasis sumberdaya lokal Fuadi, Afdhal; Rahayu, Rosi; Arif, Muhammad; Akbardiansyah, Akbardiansyah; Rusdi, Rusdi; Amir, Fachrurozi
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 8, No 4 (2024): December
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v8i4.27435

Abstract

AbstrakNelayan tradisional Lhok Meureubo melakukan penangkapan ikan di perairan <12 mil laut, sehingga hasil tangkapan yang diperoleh relatif kecil jika dibandingkan dengan kapal perikanan yang berukuran <5 GT yang melakukan penangkapan di perairan laut lepas pantai. Nelayan tradisional Lhok Meureubo masih menggunakan alat tangkap hand line untuk penangkapan ikan karang, sehingga nelayan tersebut memerlukan waktu yang lama dan hasil tangkapan yang belum pasti serta dapat merusak terumbu karang. Bubu dasar termasuk dalam alat tangkap ikan yang populer digunakan yang bersifat pasif dan menetap di dasar perairan yang bertujuan untuk menangkap ikan demersal nilai ekonomis tinggi sebagai komoditas ikan ekspor. Masyarakat yang terlibat langsung pada kegiatan pengabdian ini yaitu nelayan tradisional Lhok Meureubo sebanyak 30 nelayan. Tujuan kegiatan ini yaitu memperkenalkan teknologi bubu dasar untuk memudahkan nelayan tradisional Lhok Meureubo untuk menangkap ikan karang. Metode pada pengabdian ini yaitu memberikan sosialisasi dan edukasi mulai dari persiapan kegiatan, pelaksanaan, dan evaluasi. Hasil dari kegiatan FGD persiapan kegiatan yang diperoleh adalah permasalahan nelayan tradisional Lhok Meureubo yang dihadapi selama ini dalam melakukan penangkapan ikan karang, nelayan yang akan terlibat langsung, waktu pelaksanaan kegiatan sosialisasi dan edukasi. Memberikan sosialisasi dan edukasi langsung kepada nelayan tradisional Lhok Meureubo terkait alat tangkap teknologi bubu berbasis sumberdaya lokal yang dapat digunakan oleh nelayan tradisional tersebut untuk menangkapa ikan karang.Kata kunci: nelayan tradisional; bubu dasar; ramah lingkungan; sumberdaya lokal. AbstractLhok Meureubo traditional fishermen fish in waters <12 nautical miles, so the catch obtained is relatively small when compared to fishing vessels measuring <5 GT which fish in offshore sea waters. Lhok Meureubo traditional fishermen still use handline fishing gear to catch coral fish, so these fishermen need a long time and the catch is uncertain and can damage coral reefs. Bottom traps are one of the popular fishing tools used, which are passive and remain at the bottom of the waters with the aim of catching demersal fish with high economic value as export fish commodities. This community service activity directly involves 30 traditional fishermen from Lhok Meureubo. The purpose of this activity is to introduce basic trap technology to make it easier for traditional fishermen from Lhok Meureubo to catch reef fish. The method of this service is to provide socialization and education, starting with activity preparation, implementation, and evaluation. The results of the FGD activity in preparation for the activities obtained were the problems that Lhok Meureubo traditional fishermen have faced so far in fishing for coral fish, the fishermen who will be directly involved, and the timing of the socialization and education activities. Providing direct outreach and education to Lhok Meureubo traditional fishermen regarding local resource-based trap technology fishing equipment that can be used by traditional fishermen to catch coral fish. Keywords: traditional fishermen; bottom traps; environmentally friendly; local resources.
Penguatan Daya Saing Produk Terasi melalui Edukasi Hilirisasi Ikan Bycatch dan Penerapan Good Manufacturing Practices (GMP) dan Sanitasi Higiene Rahmawati, Rahmawati; Ukhty, Nabila; Ridha, Arrazy Elba; Akbardiansyah, Akbardiansyah; Fuadi, Afdhal; Fitriani, Aida
Abdimas Galuh Vol 7, No 2 (2025): September 2025
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ag.v7i2.20465

Abstract

Produk terasi merupakan salah satu hasil olahan perikanan yang memiliki peran strategis dalam mendukung perekonomian masyarakat pesisir di Kabupaten Aceh Barat. Meskipun demikian, daya saing produk terasi tradisional kerap menghadapi berbagai tantangan, di antaranya kualitas produk yang belum konsisten, sanitasi proses produksi yang kurang optimal, serta ketersediaan bahan baku yang fluktuatif dan berdampak pada biaya produksi. Kegiatan pengabdian masyarakat ini dilaksanakan dengan tujuan meningkatkan kualitas produk terasi melalui penerapan prinsip Good Manufacturing Practices (GMP), perbaikan sanitasi dan higiene proses produksi, serta pemanfaatan ikan bycatch sebagai bahan baku alternatif yang bernilai ekonomis namun selama ini kurang dimanfaatkan secara optimal. Metode pelaksanaan kegiatan mencakup sosialisasi mengenai pentingnya GMP dan sanitasi higiene dan evaluasi hasil pendampingan melalui pretest dan posttest. Hasil kegiatan menunjukkan adanya peningkatan pemahaman yang signifikan di kalangan kelompok Pokhlahsar Camar Laut. Nilai rata-rata pretest peserta sebesar 55,5 poin meningkat menjadi 84,5 poin setelah edukasi, atau naik sekitar 52 persen. Selain itu, peserta menunjukkan komitmen untuk menerapkan prinsip sanitasi dan prosedur GMP secara konsisten pada kegiatan produksi. Implementasi kegiatan pengabdian ini diharapkan tidak hanya mampu menghasilkan produk terasi yang lebih higienis dan aman dikonsumsi, tetapi juga memiliki daya saing lebih tinggi di pasar lokal maupun nasional. Keberlanjutan edukasi melalui pendampingan menjadi kunci untuk memastikan penerapan hasil edukasi dapat berjalan
Formulation of toro tuna-based instant porridge with addition of seaweed flour for baby complementary food: Formulasi bubur instan berbasis toro tuna dengan penambahan tepung rumput laut untuk makanan pendamping ASI Ukhty, Nabila; Khairi, Ikhsanul; Akbardiansyah, Akbardiansyah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 3 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(3)
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 | DOI: 10.17844/jphpi.v28i3.59398

Abstract

The high incidence of malnutrition among children under five in Indonesia underscores the critical need for timely and comprehensive interventions to mitigate its impact. One of the factors contributing to malnutrition in toddlers is a lack of balanced nutrition in complementary food (CF). Fishery commodities such as tuna and seaweed have great potential to be developed into instant complementary food porridge for complementary feeding because they contain amino acids and essential fatty acids that toddlers need for brain and eye development. This research aimed to determine the best formulation for instant MPASI porridge made from toro tuna and seaweed flour based on organoleptic assessment, fatty acid profile, and amino acid profile. The complementary food porridge with toro tuna and seaweed flour consists of four treatments, namely 94%:6%, 88%:12%, 82%:18%, and 76%:24%. The parameters analyzed included sensory tests (appearance, color, taste, and texture), fatty acid profile, and amino acid profile. The present study investigates the optimal formulation of instant complementary porridge (MPASI) for toddlers, emphasizing its significance for brain and eye development. Specifically, the research evaluates porridge made from toro tuna and seaweed flour through organoleptic assessment, fatty acid composition, and amino acid profile analysis. Four formulations were tested, comprising ratios of 94% tuna to 6% seaweed, 88% tuna to 12% seaweed, 82% tuna to 18% seaweed, and 76% tuna to 24% seaweed. The analysis focused on sensory attributes, including appearance, color, taste, and texture, alongside the nutritional profiles of fatty acids and amino acids. Based on the research results, it is known that the differences in the formula of tuna toro and seaweed flour influence the panelists' level of preference for appearance, smell, and taste parameters. Organoleptic evaluation selected the formula with a ratio of 82%:18% as the best. The dominant fatty acids include palmitic acid (SFA) at 33.68%, oleic acid (MUFA) at 45.95%, and linoleic acid (PUFA) at 1.34%. The dominant essential amino acid is leucine at 1.28%, and the dominant non-essential amino acid is glutamic acid at 1.37%.
Co-Authors Afdhal Fuadi Aida Fitriani, Aida Aida, Aida Amir, Fachrurozi Arrazy Elba Ridha Ermasari, Ermasari Fitriani Fitriani Ikhsanul Khairi Muhammad Arif Muhammad Arif MUHAMMAD RIZAL Nabila Ukhty Nurhikma, Nurhikma Rahayu, Rosi Rahmawati Rahmawati Rahmawati, Rahmawati Rozi, Anhar Rusdi Rusdi Siregar, Maika Khairiyah Sri Ayu Insani Sri Wahyuni