Article Per Year (5 Year)
p-Index From 2021 - 2026
4.181
P-Index
This Author published in this journals
All Journal JOURNAL AGRIBUSINESS LENSA (Lentera Sains): Jurnal Pendidikan IPA Jurnal Kiprah Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) GERVASI: Jurnal Pengabdian kepada Masyarakat Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Transformasi : Jurnal Pendidikan Matematika dan Matematika Science Education and Application Journal Jurnal ABDINUS : Jurnal Pengabdian Nusantara JPPS (Jurnal Penelitian Pendidikan Sains) ScienceEdu : Jurnal Pendidikan IPA Jurnal Teknologi Pendidikan : Jurnal Penelitian dan Pengembangan Pembelajaran JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) International Journal of Current Educational Research Dedication : Jurnal Pengabdian Masyarakat Jurnal Pendidikan Teknologi Pertanian
Arfiati Ulfa Utami
Universitas PGRI Banyuwangi
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Physics Social Sciences Other

Published : 39 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 39 Documents
Search

 1   2   3   4 
AKSELERASI PERFORMA IKAN LELE DENGAN SISTEM BIOFLOK MENGGUNAKAN PROBIOTIK FISH MEGAFLOK Dediyanto, Kristian; Sulistiono, Sulistiono; Utami, Arfiati Ulfa; Adharani, Nadya
JURNAL LEMURU Vol 1 No 1 (2019): 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/lemuru.v1i1.410

Abstract

Ikan lele merupakan salah satu hasil budidaya air tawar yang sangat tinggi populasinya dalam jumlah produksi yang dihasilkan. Budidaya ikan lele di Banyuwangi khususnya di kecamatan Muncar banyak dikembangkan karena cara budidaya yang sangat mudah dan permintaan masyarakat sendiri akan ikan lele yang tinggi. Cara budidaya ikan lele yang sangat mudah dan tradisional sehingga masyarakat pembudidaya kurang memperhatikan kualitas ikan yang dihasilkan. Untuk memperbaiki kualitas ikan yang dihasilkan perlu dilakukan penelitian tentang cara budidaya yang baik, salah satunya dengan menggunakan sistem budidaya bioflok. Tujuan dari penelitian ini untuk mengetahui performa ikan, kualitas air, dan efisiensi pakan. Metode yang digunakan dalam penelitian ini menggunakan metode pengumpulan data Survival Rate yang kemudian dianalisis secara deskriptif. Hasil penelitian ini menunjukkan bahwa kualitas air sistem budidaya non bioflok kurang baik yang ditunjukkan dengan tingginya kadar amonia 6-8 mg/L, sedangkan kualitas air budidaya sistem bioflok cukup baik yang ditunjukkan dengan rendahnya kadar amonia 0,25-1 mg/L. Performa ikan yang dihasilkan sistem biofloklebih cepat, ditunjukkan dengan meningkatkan nilai efisiensi pakan dan dapat menekan nilai konversi pakan, sedangkan performa ikan non bioflok kurang cepat dengan efisiensi pakan yang rendah dan tidak dapat menekan nilai konversi pakan. Sehingga budidaya sistem bioflok dengan menggunakan Probiotik Fish Megafloc dapat menghasilkan kualitas air yang baik dan pemberian pakan yang lebih efisien.
Penanganan Pasca Panen Ikan di UD. Karunia dan UD. Berkat Food Nuryanti, Ika Faiz; Utami, Arfiati Ulfa; Rachmawati, Nandya Fitri
JURNAL LEMURU Vol 2 No 1 (2020): 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/lemuru.v2i1.1229

Abstract

Penanganan ikan harus dilakukan secepat mungkin untuk menghindari kemunduran mutu ikan sehingga dibutuhkan bahan dan media pendinginan yang sangat cepat dalam menurunkan suhu ikan pada pusat thermal ikan. Tujuan dilakukannya kegiatan ini yaitu untuk mengetahui bagaimana proses pasca panen yang dilakukan oleh UD. Karunia dan UD. Berkat Food sebagai penerima bahan baku hasil perikanan dari UPT. PPP Muncar. Penanganan pascapanen ikan di UD. Karunia dimulai dari penerimaan bahan baku, pencucian, penyusunan, pembekuan, penyimpanan dan pendistribusian. Sedangkan penanganan ikan di UD. Berkat Food dimulai dari penerimaan bahan baku, pencucian, penyusunan, pembekuan, dan penyimpanan. Pada kedua perusahaan tersebut yang membedakan adalah suhu pembekuan yang digunakan yaitu UD. Karunia suhunya sekitar -18oC sampai -24oC yang bertujuan menghambat pertumbuhan mikrooganisme dan aktivitas enzim di dalam produk sehingga produk menjadi lebih awet dan tidak mudah rusak dan hasilnya sangat memuaskan dan dapat bertahan selama 1 tahun. Pada UD. Berkat food suhunya sekitar -34oC sampai -40oC yang bertujuan menghambat pertumbuhan mikroganisme yang berada didalam tubuh ikan dan dapat bertahan selama 8 bulan.
Komponen Bioaktif dari Euchema cottonii, Ulva lactuca, Halimeda opuntia, dan Padina australis Hudaifah, Ilmiyah; Mutamimah, Dewi; Utami, Arfiati Ulfa
JURNAL LEMURU Vol 2 No 2 (2020): 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/lemuru.v2i2.1268

Abstract

Senyawa bioaktif merupakan senyawa yang terdapat pada tumbuhan dan hewan. Rumput laut diketahui memiliki senyawa bioaktif seperti alkaloid, flavonoid, steroid, triterpenoid, saponin dan tanin. Tujuan dari penelitian ini untuk mengetahui kandungan bioaktif dan aktivitas antioksidan pada Euchema cottonii, Ulva lactuca, Halimeda opuntia dan Padina australis. Metode yang digunakan pada penelitian ini adalah metode rancangan penelitian deskriptif kualitatif dan kuantitatif. Data yang dihasilkan dari penelitian ini terkandung komponen aktif pada rumput laut Euchema cottonii antara lain alkaloid, flavonoid, dan saponin. Pada jenis Padina australis terkandung komponen aktif alkaloid, triterpenoid, saponin, dan tanin. Pada jenis Halimeda opuntia mengandung komponen aktif alkaloid, flavonoid, dan triterpenoid. Pada jenis Ulva lactuca terkandung komponen aktif alkaloid, flavonoid, triterpenoid, saponin dan tanin. Data yang diperoleh pada uji antioksidan pada rumput laut Ulva lactuca mengandung aktivitas antioksidan sebesar 54,4%, Euchema cottonii 49,6%, Halimeda opuntia 51,6% dan Padina australis 52,3%.
KARAKTERISASI BIOAKTIF EKSTRAK Eucheuma cottonii DI PERAIRAN DESA SUMBERKENCONO, BANYUWANGI Mutamimah, Dewi; Mufaidah, Iid; Utami, Arfiati Ulfa
JURNAL LEMURU Vol 4 No 2 (2022): 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/lemuru.v4i2.2105

Abstract

Rumput laut merah jenis Eucheuma cottonii merupakan jenis alga yang melimpah dipesisir pantai banyuwangi. E. cottonii memiliki manfaat yang besar untuk industri makanan maupun industri farmasi. Hal tersebut terkait dengan komposisi kandungan zat yang ada di dalam E.cottonii berupa fitokimia. Penilitian ini bertujuan untuk mengetahui kandungan bioaktif berupa fitokimia yang ada pada ekstrak E. cottonii. Melalui metode ektraksi dengan maserasi menghasilkan ekstrak E. cottonii. Hasil yang diperoleh dari penelitian berupa fitokimia yaitu pada E. cottonii memiliki kandungan alkaloid, flavonoid, terpenoid dan saponin.
Chemical Content Evaluation of Peaberry Robusta Green Bean Using FT NIRS Method Setyawan, Bagus; Arista, Yuvita Lira Vesti; Utami, Arfiati Ulfa
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 1 (2025): February 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i1.202-214

Abstract

Mount Ijen is a prominent region for peaberry Robusta coffee beans, which has entered international markets. Accurate real-time estimation of its chemical components is crucial for export activities. This study evaluated moisture content, lipid, and caffeine in Robusta peaberry coffee beans from Ijen using FT-NIRS (Fourier Transform – Near Infrared Spectroscopy). A total of 50 samples were scanned in triplicate, generating 150 spectral data points. The data were optimized for wavelength selection and pre-treated using Standard Normal Variate Transformation (SNV), Second Derivative (dg2), Multiplicative Scatter Correction (MSC), and normalization. Results showed that FT-NIRS proved effective for rapid and accurate estimation of these components. The best calibration model used Kubelka-Munk transformation with dg2 pre-treatment in the 1000-2500 nm wavelength range. Optimal Partial Least Squares (PLS) factors were PLS 4 for lipid content (R2 = 0.98, SEP = 0.013%, SEC = 0.012%, CV = 0.81, RPD = 2.03, consistency = 95.21%), PLS 5 for moisture content (R2 = 0.94, SEP = 0.014%, SEC = 0.014%, CV = 0.80, RPD = 4.88, consistency = 101.02%), and PLS 5 for caffeine content (R2 = 0.94, SEP = 0.014%, SEC = 0.014%, CV = 0.80, RPD = 4.88, consistency = 101.02%). Keywords: Absorbance, Caffeine, Lipid, Moisture Content, Pre-Treatment.
PEMANFAATAN KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) UNTUK IDENTIFIKASI KANDUNGAN FORMALIN PADA CILOK DI KECAMATAN ROGOJAMPI: Use Of Red Dragon Skin (Hylocereus Polyrhizus) For Identification Of Formalin Content In Cilok In Rogojampi District Abdur Rohman; Bagus Setyawan; Arfiati Ulfa Utami
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 5 No. 2 (2023): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The use of formalin as a food preservative is still common today. One type of food that is mixed with formaldehyde preservatives is cilok. There is a simple way without using chemicals to detect the formaldehyde content in cilok, namely using red dragon fruit skin. Red dragon fruit skin is waste that is not utilized and has the potential to provide natural coloring to food. Anthocyanin is a type of compound that reacts easily when mixed with acid or base compounds. The anthocyanin content in dragon fruit skin can identify the presence of formalin compounds in food. Anthocyanin has the same strong acid properties as formalin so when anthocyanin meets formalin, the formalin content can be easily observed organoleptically. This study aims to determine the formalin content in cilok taken in Rogojampi District in as many as 19 samples using a cross-sectional study method. The test results showed that the samples tested were negative or did not contain formalin.
PENGARUH PENGGUNAAN MEDIA DAN LAMA WAKTU TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK LELE DUMBO: The Effect of Media Use And Length Of Time On The Physicochemical and Organoleptic Characteristics of Dumbo Catfish Ahmad Mahda Vikia; Rosiana Ulfa; Arfiati Ulfa Utami
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 5 No. 2 (2023): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Catfish is a type of freshwater fish that is most widely cultivated by people because it has a high nutritional content and is also easy to cultivate. Catfish easily experience a decline in quality caused by lipid oxidation, protein degradation, and also microbial contamination. One effort that can be made to maintain the shelf life of catfish is by smoking. Smooking is often carried out using various types of smoking media, including wood, coconut shells, coconut husks, and rice husks. However, it is not yet known how long the smoking time is appropriate to produce smoked catfish with good organoleptic and chemical qualities. Therefore, this research was conducted to determine the appropriate length of time for smoking catfish regarding organoleptic quality, water, and protein content. The research was conducted using a 2 Factor Completely Randomized Design, where the first factor was the type of media including wood (P1), coconut shell (P2), coconut husks (P3), and rice husks (P4), and the second factor was the length of time smoked. includes a smoking time of 2 hours (L2) and a smoking time of 3.5 hours (L3). The results showed that different smoking media treatments and smoking duration had a significant influence on the physicochemical and organoleptic properties of smoked African catfish at a fairly large level (p < 0.05). The best treatment is smoking using coconut shell media for 2 hours duration (P2L2) which has the highest protein content of 23.30% and has the best organoleptic quality of color, aroma, taste, and texture. Meanwhile, the water content of smoked catfish is 49.70-56.46%, where the water content obtained in this study does not exceed the threshold set by BSN, namely a maximum of 60%.
PENGARUH LAMA WAKTU PENYANGRAIAN TERHADAP STANDAR MUTU BIO-OIL KACANG TANAH (Arachis hypogea L) DENGAN METODE MANUAL PRESSING: The Effect of Roasting Time on The Quality of Peanut (Arachis Hypogea L) Bio-Oil Using The Manual Pressing Method Ellis Marisa; Bagus Setyawan; Arfiati Ulfa Utami
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 5 No. 2 (2023): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Cooking oil is an important food ingredient for Indonesians, but in recent years, oil shortages have caused significant price increases. Therefore, this research tries to utilize peanuts to produce oil that can be used in daily activities, especially in the kitchen, as well as testing its characteristics in accordance with bio-oil quality standards. The research method used was experimental by testing the effect of roasting time on various characteristics of peanut oil, including water content, viscosity and free fatty acid content. The results showed that roasting time had a significant effect on all parameters tested. A roasting time of 25 minutes produces peanut oil with a low moisture content (3.3%) and a lower viscosity (44.5 cP). Although the quality of peanut oil in terms of moisture content and viscosity is classified as good, the free fatty acid content test shows that P3 with a duration of 45 minutes has a free fatty acid content of 11.7% which exceeds the threshold according to the SNI standard for cooking oil, namely 2 %.
Formulasi dan Analisis Nilai Gizi Biskuit Mocaf (Modified Cassava Flour), Kelor, Ikan Lemuru sebagai Pangan Fungsional Sumber Protein, Zat Besi dan Omega-3 Anggraeni, Siti Lutfiah; Utami, Arfiati Ulfa; Setyawan, Bagus; Kurnia, Tristi Indah Dwi
Jurnal Pendidikan Teknologi Pertanian Vol. 11 No. 2 (2025): Agustus (On Progress)
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v11i2.9924

Abstract

Stunting remains a major public health problem in Indonesia, primarily caused by chronic nutritional deficiencies during the first 1,000 days of life. The development of functional foods rich in protein, essential fatty acids, calcium, and iron can help meet the nutritional needs of mothers and children. This study aimed to evaluate the nutritional composition of cookies made from mocaf flour, moringa leaf flour, and lemuru fish flour as a functional food to support the nutritional requirements of pregnant women in efforts to prevent stunting. A Completely Randomized Design (CRD) was used with four treatments, namely P0 (100% mocaf), P1 (82% mocaf, 15% moringa, 3% lemuru), P2 (75% mocaf, 20% moringa, 5% lemuru), and P3 (68% mocaf, 25% moringa, 7% lemuru), each repeated four times. The analyzed parameters included protein, fat, calcium, iron, and omega-3 fatty acids. Increasing the substitution of moringa and lemuru flours significantly enhanced the nutritional content of the cookies (p < 0.05), including protein, fat, calcium, iron, and omega-3 levels. The best formulation was obtained from cookies composed of 68% mocaf, 25% moringa leaf flour, and 7% lemuru fish flour (P3). This formulation contained 12.28% protein, 28.15% fat, 412.12 mg calcium, 2.99 mg iron, and 320.67 mg omega-3 per 100 g. The results of this study provide valuable insight into the utilization of mocaf, moringa leaves, and lemuru fish to support the nutritional needs of pregnant women and help reduce stunting prevalence in Indonesia.
Co-Authors abdur rohman Agnes Juniarti Chastelyna, Agnes Juniarti Ahmad Mahda Vikia Akhmad Afandi Amin, Muhammad Zainal Roisul Anggraeni, Siti Lutfiah Arista, Yuvita Lira BAGUS SETYAWAN Bergsma, Lindsay N. Binar Kurnia Prahani Budi Jatmiko Citra Murti, Selly Candra Dediyanto, Kristian Defriatno, Mawan Eko Dewi Mutamimah Dewi, Sukma Sacita Dewi, Sukma Sacita Donny Setiawan Dwikoranto Eko Agung Purnomo Eko Wahyudi Ellis Marisa Helmy Ahfas Hudaifah, Ilmiyah Lintangesukmanjaya, Rahmatta Thoriq Moniz, Joana Paula Gerabella da Costa Nadya Adharani Nandya Fitri Rachmawati Nuryanti, Ika Faiz Rachmaniah Mirza Hariastuti Rifqi Mufarrochah Wardani Rosiana Ulfa Selly Candra Citra Murti SETYAWAN, BAGUS Syahputra, Dimas Priagung Banar Syamsiar, Syamsiar TRI MULYATI Tristi Indah Dwi Kurnia Wiwik Handayani Yuvita Lira Vesti Arista