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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia JFMR (Journal of Fisheries and Marine Research) Jurnal Perikanan Universitas Gadjah Mada PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia
Astuti, Retno Tri
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Law, Crime, Criminology & Criminal Justice Public Health Social Sciences

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Optimasi penambahan karagenan dan minyak asiri bawang putih pada edible coating dengan response surface methodology: Optimization of kappa carrageenan and garlic essential oil addition in edible coating using response surface methodology Nurdiani, Rahmi; Firdaus, Muhamad; Astuti, Retno Tri; Yasmin, Putri; Fauzi, Adnan; Ningsih, Omega Tantia; Puspitasari, Dwi Anggraini; Delima, Meita Putri
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 9 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(9)
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.v27i9.51539

Abstract

Edible coating berbasis protein seperti gelatin dapat menghambat terjadinya penurunan kualitas dan memperpanjang masa simpan produk, serta berfungsi sebagai pembawa aditif bioaktif. Penambahan kappa karagenan meningkatkan kekuatan dan stabilitas edible coating, sementara minyak asiri bawang putih meningkatkan sifat antioksidan dan antimikrob pada edible coating melalui kandungan allicin dan senyawa fenoliknya. Penelitian ini bertujuan untuk menentukan optimasi penambahan karagenan dan minyak asiri bawang putih untuk produksi edible coating dengan aktivitas antioksidan dan antimikrob terbaik. Metode penelitian yang digunakan, yaitu metode eksperimen menggunakan software desain expert versi 13 dengan 2 faktor, yaitu penambahan kappa karagenan (0,7-1,3 g) dan minyak asiri bawang putih (0,9-1,5 mL). Hasil penelitian menunjukkan respons antioksidan dan antimikrob terbaik diperoleh pada formula penambahan kappa karagenan 1,2 g dan penambahan minyak asiri 1,4 mL yang memberikan nilai respons aktivitas antimikrob pada bakteri Escherichia coli sebesar 3,71 mm dan 4,75 mm untuk bakteri Staphylococcus aureus, sedangkan untuk respons antioksidannya sebesar 57,5%. Kandungan asam amino gelatin ikan patin tertinggi, yaitu glisina 261.366,93 mg/kg, L-prolina 122.232,03 mg/kg dan L-arginina 92.390,47 mg/kg. Penambahan karagenan dan minyak asiri bawang putih dapat meningkatkan aktivitas antioksidan dan antimikrob edible coating sehingga berpotensi menjadi alternatif kemasan aktif yang ramah lingkungan.
Peningkatan Ekonomi Paska-Pandemi Melalui Pengembangan Ulat Hongkong pada Kelompok Masyarakat Pembudidaya Ikan Air Tawar “Sumber Duren” Kabupaten Malang: Enhanching Post-Pandemic Economic Recovery Through the Development of Mealworm Cultivation in Community Group of “Sumber Duren”, Freshwater Fish Cultivator, Malang Regency Nursyam, Happy; Yufidasari, Hefti Salis; Astuti, Retno Tri; Setijawati, Dwi; Meitasari, Deny; Septian, Wike Andre; Hussein, Naufal Amirudin; Ash-Syufi, Abdillah Hanan; Septiansyah, Farhan Amar; Kuntowibisono, Eduardus; Raihannisa, Widi; Putra, Azriel Zharif Adha Ekta; Febriansyah, Zulfikri; Dharma, Syahrizal Bima Satya; Sembiring, Dariyus DC
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 4 (2024): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v9i4.4314

Abstract

Senggreng Village is one of the areas in Sumber Pucung District, Malang Regency, promising to be developed in agriculture, animal husbandry, fisheries, and agro-tourism. Abundant water resources mainly support the fisheries and agriculture potency due to its position near the Sutami Dam. One of the community groups in Senggreng Village, "Sumber Duren", is "engaged in developing a small amusement park that integrates culinary, fishing park and freshwater fish farming business, managed through a cage system. Regardless of its considerable potency, fish farming has not been carried out intensively, especially due to the high prices of commercial fish feed. Therefore, this community service team proposed a solution by initiating mealworm (Tenebrio molitor) cultivation as a cheap, high-protein, and sustainable source of fish feed to increase crop yields. Experienced mealworm practitioners also provided intensive mealworm cultivation education, training, and profitable business planning. Through this program, the community group "Sumber Duren" has been" successful in cultivating mealworms starting from the seedling phase to becoming broodstock and laying eggs. Based on the questionnaire data collection, most community group members stated that this community service activity helped provide new knowledge interested in cultivating alternative feeds, and 80% of respondents expected the activity to continue in the following years.
Pengembangan “Desa Wisata Kampung Koi” Latukan sebagai Upaya Penguatan BUMDesa melalui Pengembangan Kelompok Pembudidaya dan BUMDesa Latukan, Kabupaten Lamongan: Empowerment of Latukan "Koi Village" as an Effort to Strengthen BUMDesa through the Development of Fish Farmers and BUMDesa Latukan Village, The Regency of Lamongan Maftuch, Maftuch; Setyawan, Fahreza Okta; Astuti, Retno Tri; Farikhah, Reghita Dwi; Ash Shufi, Abdillah Hanan
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 5 (2024): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v9i5.4362

Abstract

Latukan Village is one of the villages in Lamongan Regency with Independent Village status in the 2020 Building Village Index (IDM). Independent Village has the highest status in the IDM assessment scale published by the Ministry of Villages. Through the  Empowered Village Program, Latukan Village seeks to build a village icon by constructing the Latukan “Koi Village”. However, the complete design concept regarding the development of Latukan Village as a  Kampung Koi Tourism Village has not yet been formed optimally. Therefore, it is essential to prepare strategic development steps, which include elements of Koi Fish Cultivation, Post-harvest Management, Transportation, Marketing Management, the establishment of recreational and educational parks, as well as human resource development, in this case, the Koi Fish Cultivator Group and the Harvest Management Group. The solution is to create a development design for the Kampung Koi Tourism Village as part of the BUM Desa business unit. For this reason, the Brawijaya University Community Service team designed an activity to build a stronger and more sustainable Latukan Village Icon. Service activities consist of identifying the status of the problem and planning solutions, forming a koi fish cultivator group and making portable spawning ponds, strengthening the role of BUMDesa, village government, and cultivators through focus group discussions and comparative studies, and koi fish cultivation and breeding training. All activities have been conducted and compiled in scientific publications and mass media. In its implementation, this activity involved five students concentrating on fisheries cultivation and fishery product technology.
Antioxidant and Antibacterial Activities of Patin Fish Skin Gelatin Edible Coating with Carrageenan and Red Ginger Essential Oil Nurdiani, Rahmi; Ningsih, Omega Tantia; Fauzi, Ahmad Adnan; Yasmin, Putri; Puspitasari, Dwi Anggraini; Astuti, Retno Tri; Kusuma, Bayu
Jurnal Perikanan Universitas Gadjah Mada Vol 27, No 1 (2025)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.101921

Abstract

Fresh fish are highly perishable due to their high moisture content, requiring proper handling to extend their shelf life. Edible coatings using fish-derived gelatin offer a halal and eco-friendly alternative. This study aimed to enhance the antioxidant and antibacterial activities of patin fish skin gelatin by combining it with carrageenan and red ginger essential oils. This study involved gelatin and edible coating production, followed by testing for antioxidant and antibacterial activities against S. aureus and E. coli. Formula optimization was performed using Response Surface Methodology (RSM) via Design Expert V12, with the results verified through a Paired T-Test in Minitab 19. The addition of carrageenan and red ginger essential oils significantly affected the inhibition percentage and antibacterial activity. The optimal formula included 0.5 g carrageenan and 1.5 mL red ginger essential oil. The verification steps showed alignment with predictions for Staphylococcus aureus but not for Escherichia coli.
Isolasi Bakteri Asam Laktat dari Bekasam Ikan Patin dan Potensi Antimikrobanya terhadap Beberapa Bakteri Patogen astuti, Retno Tri; Yufidasari, Hefti Salis; Nursyam, Happy; G.B, Jessica Della
JFMR (Journal of Fisheries and Marine Research) Vol. 5 No. 3 (2021): JFMR
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2021.005.03.10

Abstract

Bekasam merupakan produk fermentasi spontan asal Indonesia yang terbuat dari ikan air tawar dengan tambahan garam dan sumber karbohidrat. Salah satu jenis bakteri yang tumbuh pada bekasam dan menentukan keberhasilan proses fermentasinya adalah bakteri asam laktat. Bakteri asam laktat memproduksi berbagai senyawa yang berperan dalam pembentukan rasa dan aroma produk serta mencegah kerusakan/pembusukan produk. Penelitian ini dilakukan dengan tujuan untuk melakukan isolasi bakteri asam laktat asal bekasam serta potensinya sebagai antibakteri terhadap bakteri patogen pangan. Penelitian ini bertujuan untuk melakukan isolasi bakteri asam laktat asal bekasam ikan patin dan menguji aktivitas antagonisnya terhadap E. coli, Salmonella dan S. aureus. Pengujian aktivitas antimikroba dilakukan dengan metode double layer pada media MRSA. Hasil uji antibakteri menunjukkan sebanyak 58,3%, 66,67% dan 91,67% total BAL memiliki aktivitas antibakteri terhadap E. coli, Salmonella dan S. aureus. Tiga isolat BAL dengan aktivitas tertinggi berturut-turut adalah isolat HRB.1.10; HRB.1.7; dan HRB.1.11. Ketiga isolat BAL tersebut merupakan bakteri gram positif, tidak memiliki aktivitas katalase dan tidak menghasilkan gas pada media mengandung glukosa.
KARAKTERISTIK MIKROBIOLOGI DAN SENSORI PENAMBAHAN PHYCOCOLLOIDS PADA ES KRIM SEBAGAI STABILISER Kusuma, Bayu; Mubarok, Ahmad Syihab Fahmil QR; Habibie, Intan Yusuf; Perdana, Angga Wira; Astuti, Retno Tri; Ma'rifat, Tian Nur; Yufidasari, Hefti Salis; Waluyo, Eko; Johanis, Johan; Aji, Muhammad Tri
JURNAL LEMURU Vol 5 No 1 (2023): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia
Publisher : Program Studi Teknologi Hasil Perikanan|Fakultas Pertanian|Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jl.v5i1.2343

Abstract

Es krim merupakan colloid yang tersusun atas komponen protein, lemak, air dan karbohidrat. Standar keamanan pangan menuntut es krim untuk dapat mengurangi resiko terhadap beberapa jenis mikroorganisme karena es krim tergolong produk turunan susu. Kondisi sanitasi dan hygiene yang dijaga terbukti mampu menekan tingkat kandungan mikroorganisme produk es krim pada titik kritisnya. Penambahan stabilizer dari jenis phycocolloid berpengaruh terhadap tekstur es krim secara sensory tanpa mempengaruhi penampakan, bau dan rasa.
Co-Authors aji, muhammad tri Ash Shufi, Abdillah Hanan Ash-Syufi, Abdillah Hanan Delima, Meita Putri Deny Meitasari Dharma, Syahrizal Bima Satya Dwi Anggraini Puspitasari Dwi Setijawati Eko Waluyo Farikhah, Reghita Dwi Fauzi, Adnan Fauzi, Ahmad Adnan Febriansyah, Zulfikri G.B, Jessica Della Happy Nursyam Hussein, Naufal Amirudin Intan Yusuf Habibie Johanis, Johan Kuntowibisono, Eduardus Kusuma, Bayu Maftuch Maftuch Mubarok, Ahmad Syihab Fahmil QR Muhamad Firdaus Ningsih, Omega Tantia Perdana, Angga Wira Putra, Azriel Zharif Adha Ekta Rahmi Nurdiani Raihannisa, Widi Sembiring, Dariyus DC Septiansyah, Farhan Amar Setyawan, Fahreza Okta Tian Nur Ma’rifat Wike andre Septian Yasmin, Putri Yufidasari, Hefti Salis