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All Journal JMM (Jurnal Masyarakat Mandiri) Jurnal Biosilampari: Jurnal Biologi Indonesian Community Journal Lempuk: Jurnal Ilmu Kelautan dan Perikanan Jurnal Ilmu Pertanian dan Perikanan (PENARIK) Jurnal Perikanan dan Kelautan (PERAUT) Jurnal Biosilampari: Jurnal Biologi
Senja Ikerismawati
Universitas Yudharta Pasuruan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Public Health Social Sciences Other

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BIOREMEDIASI Pb OLEH BAKTERI INDIGEN LIMBAH CAIR AGAR Senja Ikerismawati
Jurnal Biosilampari : Jurnal Biologi Vol 1 No 2 (2019): Biosilampari
Publisher : LP4MK STKIP PGRI Lubuklinggau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (599.212 KB) | DOI: 10.31540/biosilampari.v1i2.288

Abstract

Bacteria isolated from ad environment contaminated with heavy metals are very potential as heavy metal bioremediation agents called indigenous bacteria. The purpose of this study was to isolate and identify indigenic bacteria that have the potential as Pb bioremediation agents in agar liquid waste and to analyze the ability of indigenic bacteria in reducing Pb. The research design used Completely Randomized Design (RAL) two factorial with variation of bacteria and eight days of treatment. Data were analyzed using two-way ANOVA with Duncan's advanced test. The results showed that there were eight isolates resulting from the isolation of agar liquid waste. The isolates of liquid waste indigen bacteria so that the most potential in reducing Pb were isolated H, E and F. The three isolates were able to reduce Pb in sterile agar liquid waste by 82.6%, 81.3% and 79.3% for eight days of treatment. The identification results using Microbact TM GNB 12A / B / E, 24 Identification Kits showed that H bacterial isolates were Bacillus alvei, E isolates were Bacillus pumilus species and F isolates were Bacillus lichenformis species
Pendampingan Pemanfaatan Google Maps dan Whatsapp Bisnis Sebagai Media Digital Marketing Bagi UMKM di Kelurahan Sebani Kota Pasuruan Senja Ikerismawati; Illiyatus Sholiha; Sinta Hardiyanti
I-Com: Indonesian Community Journal Vol 3 No 3 (2023): I-Com: Indonesian Community Journal (September 2023)
Publisher : Fakultas Sains Dan Teknologi, Universitas Raden Rahmat Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33379/icom.v3i3.3139

Abstract

Pengabdian ini tentang pendampingan pembuatan Google Maps dan WhatsApp Bisnis sebagai media digital marketing bagi UMKM di Kelurahan Sebani, Kota Pasuruan. Mitra yang telibat adalah UMKM Rempeyek, UMKM Pia dan UMKM kerupuk. Pengabdian bertujuan untuk memberikan pendampingan kepada mitra dalam memanfaatkan Google Maps dan WhatsApp Bisnis sebagai alat pemasaran digital guna meningkatkan visibilitas dan interaksi dengan pelanggan. Metode yang digunakan meliputi seminar, pelatihan, sesi tanya jawab, dan pendampingan dalam penerapan Google maps dan Whatsaap Bisnis. Hasil dari kegiatan ini menunjukkan peningkatan sebesar 100% dalam kehadiran online mitra di Google Maps serta peningkatan dalam efisiensi komunikasi dan pemasaran melalui WhatsApp Bisnis. Dampak yang dihasilkan termasuk peningkatan penjualan dan pertumbuhan bisnis bagi mitra. Pengabdian ini menunjukkan pentingnya penerapan teknologi digital dalam mendukung pertumbuhan ekonomi lokal dan memberdayakan UMKM di era digital.
Profiling Atribut Sensori Nori Komersil Menggunakan Metode Rate-All-That-Apply (RATA) Pamungkas, Pinctada Putri; Aisyah, Siti Nur; ikerismawati, senja

Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v3i1.5435

Abstract

Nori merupakan olahan dari rumput alga merah jenis Porphyra yang dikeringkan dengan ditambahkan bumbu pada proses pembuatannya, spesies Porphyra dalam kelompok alga merah mengandung antioksidan yang dapat menghambat penyerapan sinar UV ke jaringan sel. Karakteristik fisik nori berbentuk kering dengan warna gelap. Nori memiliki tekstur kasar disisi satu dan lembut dibagian sisi lainnya, serta bertekstur kering dengan warna hitam cerah mengkilap. Penelitian ini bertujuan guna mengetahui karakteristik nori yang berasal dari berbagai negara. Nori komersil yang digunakan berasal dari Japan, Korea dan Singapura.Profiling atribut sensori yang didapat menggunakan metode rate all that apply (RATA), atribut sensori yang dipilih didapat berdasarkan survey langsung ke konsumen dan studi literatur, sehingga didapat 14 atribut antara lain rasa asin, manis, pahir, RL, tekstur renyah, keras, rapuh, halus, tebal, warna hijau, coklat, hitam, elastisitas dan aroma RL
Analisis Salmonella, Kadar Air, Dan Kadar Abu pada Pakan Ikan Nila (Oreochromis Niloticus) Mandiri di Desa Bakalan Kecamatan Purwosari Kabupaten Pasuruan Putri Fitriatul Maghfiroh; Senja Ikerismawati
Jurnal Biosilampari : Jurnal Biologi Vol 7 No 1 (2024): Biosilampari: Jurnal Biologi
Publisher : Universitas PGRI Silampari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62112/biosilampari.v7i1.118

Abstract

Tilapia (Oreochromis niloticus) is a type of freshwater fish that is suitable for development in Indonesian fisheries businesses. The aspect that influences the success of cultivation is the quality of feed. Good fish feed according to SNI 7242:2018, contains negative Salmonella, water content and maximum ash content of 12%. The aim of the research was to determine the analysis of Salmonella, water content and ash content in independent Tilapia (Oreochromis niloticus) feed in Bakalan Village, Purwosari District, Pasuruan Regency. This research uses quantitative descriptive methods. The manufacture of feed A and B is carried out at PAKWALI (Iwak Kali Conservation Center) Sukun Hamlet, Bakalan Village, Purwosari District, Pasuruan Regency. Analysis of Salmonella, water content and ash content was carried out at the Pasuruan Fish and Environmental Health Laboratory (LKIL). The research results showed that type A feed contained an average of 1.17 x 103 Salmonella (CFU/gr), while feed B contained an average of 6.27 x 102 Salmonella (CFU/gr). Type A feed contains an average water content of 12.83%, while feed B contains an average water content of 10.05%. Type A feed contains an average ash content of 18.19%, while feed B contains an average ash content of 12.77%.
Analisis Sensoris dan Angka Lempeng Total (ALT) Kupang Krispi di UD. Bunda Foods Fani Dukiandrian; Senja Ikerismawati
Jurnal Biosilampari : Jurnal Biologi Vol 7 No 2 (2025): Biosilampari: Jurnal Biologi
Publisher : Universitas PGRI Silampari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62112/biosilampari.v7i2.267

Abstract

Local seafood-based snacks have gained increasing popularity in Indonesia, yet their quality and safety assessments remain limited. Kupang krispi, a deep-fried mussel-based product produced by UD. Bunda Foods, represents a novel snack innovation that necessitates standardized evaluation. This study aimed to assess the sensory quality and microbiological safety of kupang krispi based on the Indonesian National Standard (SNI) 8272:2016. A descriptive quantitative approach was applied using two main analyses: sensory testing and total plate count (TPC). Sensory evaluation was conducted on two variants—Original and Spicy—covering attributes of color, aroma, texture, and taste using a 9-point hedonic scale by semi-trained panelists. Results indicated that both variants failed to meet the minimum sensory quality thresholds, with aroma receiving the lowest scores. The Spicy variant showed a marginally higher taste score (mean = 6.1) compared to Original (mean = 5.8), but both remained below the acceptable level of 7. Microbiological analysis showed TPC values ranging from 3.7×10³ to 4.5×10³ CFU/g, well below the maximum limit of 1×10⁵ CFU/g as set by the standard, indicating that the products are microbiologically safe for consumption. In conclusion, while the product is microbiologically compliant, sensory improvements are necessary through recipe reformulation and process enhancement.
Analisis Angka Lempeng Total Ikan Terasak (Escualosa thoracata) Asin Kering Industri Rumah Tangga di Kecamatan Lekok Kabupaten Pasuruan Huda, Miftahul; Ikerismawati, Senja

Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v1i1.3319

Abstract

Ikan terasak banyak diolah oleh warga pesisir sebagai ikan asin. Pengolahan ikan terasak dengan cara pengasinan ini dapat menambah penurunan kadar air dan menghambat pertumbuhan mikroba. Penelitian ini bertujuan untuk mengetahui Angka Lempeng Total (ALT) ikan terasak (Escualosa thoracata) asin kering industri rumah tangga di kecamatan Lekok kabupaten Pasuruan. Jenis penelitian ini adalah deskriptif kuantitatif. Penelitian ini dilaksanakan di Balai Besar Laboratorium Kesehatan Surabya, desa Wates, desa Jatirejo dan desa Tambak Lekok. Objek yang dikaji dalam penelitian ini adalah ikan tersasak asin kering industri rumah tangga di Kecamatan Lekok. Hasil penelitian yaitu Angka lempeng total Ikan terasak (Escualosa thoracata) asin kering industri rumah tangga di kecamatan Lekok kabupaten Pasuruan yaitu 4 sampel memenuhi standard SNI 8273:2016 tentang ikan asin kering yaitu home industri I desa Tambak Lekok (0,27×105=27000), home industri II Tambak Lekok (0,78×105=78000), home industri II Wates(0,15×105=15000), dan home industri II Jatirejo (0,06×105=6000). Dua sampel yang tidak memenuhi standard SNI 8273:2016 tentang ikan asin kering yaitu home industri I Wates (1,2×105=120000) dan home industri I Jatirejo(3,6×105=360000).
Karakteristik Kimia Dan Sensori Produk Ikan Terasak (Escualosa Thoracata) Asin Pada Industri Rumah Tangga Di Kecamatan Lekok Kabupaten Pasuruan Utari, Siska Putri; Ikerismawati, Senja

Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v1i2.3683

Abstract

Tasted fish are small fish that live in the ocean. Tasted fish is managed as a food that is often favored by the community, namely salted tasted fish. Salted fish is a type of food that is very popular with the community. In addition to having a good taste, this food also has a high protein and calcium content so that it can meet the nutritional needs of the community. This study aims to determine the chemical characteristics of salted tasted fish products (Escualosa thoracata) in Lekok District, Pasuruan Regency, and to determine the results of sensory characteristics of salted tasted fish products (Escualosa thoracata) in Lekok District, Pasuruan Regency. The method of data collection in this study was by observing the observed parameters, namely water content, ash content, salt content, and sensory. This research was conducted at the Food Engineering Laboratory, Yudharta University Pasuruan, Food Chemistry & Microbiology Laboratory, Yudharta Pasuruan University and Nutrition Laboratory, Health Nutrition Department, Faculty of Public Health, Airlangga University, Surabaya. This research was conducted from April to June 2022. The results of this study are that the chemical characteristics have met the standard of SNI 8273: 2016 except for chemical characteristics (salt content) several home industries have not met the standard of SNI 8273: 2016 Sensory characteristics have met the standard of SNI 8273: 2016 except for sensory characteristics (Textures) that do not meet the standard of SNI 8273: 2016
Uji Kandungan Bakteri Koliform Pada Petis Udang Di Pasar Pandaan Dengan Menggunakan Metode MPN (most probable number) Kholis, Nur; Ikerismawati, senja; sholiha, illiyatus

Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v2i2.4884

Abstract

Petis udang adalah produk fermentasi udang yang memiliki potensi mengandung bakteri patogenik, termasuk bakteri koliform yang dapat menjadi indikator pencemaran Penelitian ini bertujuan untuk mengetahui kandungan bakteri koliform pada petis udang yang dijual di Pasar Pandaan, menggunakan metode Most Probable Number (MPN). Metode MPN digunakan untuk menghitung jumlah bakteri koliform dalam sampel petis udang secara statistik. Sampel yang diuji sebanyak 3 dengan 2 kali ulangan. Pengujian dilakukan di laboratorium Balai Besar Labotarium kesehatan. Hasil penelitian menunjukkan bahwa semua sampel yang uji tidak mengandung bakteri koliform dan hasil dari uji MPN koliform diketahui bahwa semua sampel tidak mengandung bakteri koliform dengan nilai indeks MPN koliform <1 dan berstatus memenuhi syarat SNI 7388:2009.
ANALISIS ANGKA LEMPENG TOTAL BAKTERI PETIS KUPANG PUTIH (Corbula faba) INDUSTRI RUMAH TANGGA DI DESA SUNGIKULON KECAMATAN POHJENTREK KABUPATEN PASURUAN Ikerismawati, Senja; Sholiha, Illiyatus; Yahya, Slamet
Jurnal Biosilampari : Jurnal Biologi Vol 5 No 2 (2023): Biosilampari
Publisher : LP4MK STKIP PGRI Lubuklinggau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31540/biosilampari.v5i2.2317

Abstract

White mussel (Corbula faba) is one of the fishery products belonging to the shellfish group. White mussel can be used as processed food. White mussel petis is a processed food that comes from the utilization of leftover boiled white clams mixed with granulated sugar and brown sugar and then boiled until thickened. This study aimed to analyze total plate count bacteria in the home industry for making white mussel paste in Sungikulon village, Pohjentrek, Pasuruan. This study used the total plate count method pouring technique. Analysis total plate count carried out at the Surabaya Health Laboratory Center, by testing six samples of white mussel petis and three repetitions, test data total plate count white mussel petis will be compared with SNI 2718.1:2013 to determine the quality of the sample.The results of this study indicate that the two samples do not meet the SNI 2718.1: 2013 standard, namely the SK1 sample is 82 x 103 and the SK6 sample is 22.9 x 103.. There are four samples whose values ​​are lower than SNI 2718.1: 2013, namely the SK4 sample of 0.01 x 103. SK2 sample of 0.05 x 103. Sample SK3 is 0,11 x 103 and SK5 sample is 0.42 x 103. This means that the quality of the four samples is good.
FORMULASI PAKAN IKAN NILA (Oreochromis SP.) MANDIRI BERBAHAN BAKU LOKAL DI PAKWALI DESA BAKALAN KECAMATAN PURWOSARI KABUPATEN PASURUAN Putrawan, Rio Agus; ikerismawati, senja; Sholiha, Illiyatus; Ernawati, Ernawati
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 4 No. 1 (2025): Juni
Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v4i1.6572

Abstract

Fish feed is an important thing in producing maximum products in fish farming activities. This research has been carried out which aims to provide independent tilapia (Oreochromis sp.) feed made from local raw materials using Pearson's Square calculations based on the parameters of protein content, fat content and crude fiber content. This research used a quantitative descriptive method, analyzing the quality of fish feed with the parameters of protein content, fat content and crude fiber content carried out at the Animal Medicine and Feed Testing Laboratory of the Animal Husbandry and Animal Health Service, Veterinary Center, Semarang, Central Java. This research was carried out from February to July 2024. The results of this research are the correct composition of raw materials in preparing a 2 kg fish feed formulation, namely 0.64 kg fish meal, 0.36 kg rice waste, 0.36 kg bread waste, dregs know 0.64 kg. The quality of independent tilapia feed (Oreochromis sp.) is made from local raw materials for tilapia during the rearing period with test parameters for protein 18.06% (minimum 25%), fat 4.415% (minimum 5%), and crude fiber 11.47% (maximum 8%) which means the feed does not meet the requirements of SNI 7242:2018 artificial feed for tilapia (Oreochromis sp)..
Co-Authors Afandi, Achmad Mujamil Ainiyah, Roisatul Ananta, Wildan Wahyu Ernawati Ernawati Fani Dukiandrian Illiyatus Sholihah Izzah, Nikmatul Miftahul Huda Nikmatul Izah Nur Kholis Pamungkas, Pinctada Putri Pinctada Putri Pamungkas Putrawan, Rio Agus Putri Fitriatul Maghfiroh Roisatul Ainiyah sholiha, illiyatus Sinta Hardiyanti Siti Nur Aisyah Utari, Siska Putri Yahya, Slamet