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All Journal Jurnal Biologi dan Pembelajarannya (JBP) JMM (Jurnal Masyarakat Mandiri) Jurnal Biosilampari: Jurnal Biologi Jurnal Abdi Insani Indonesian Community Journal Jurnal Agrifoodtech 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 Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences Other

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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)..
Analisis ALT Dan Kandungan Protein Pada  Kerupuk Ikan Gabus (Channa Striata) Di Ud Bunda Foods Ananta, Wildan Wahyu; Ikerismawati, Senja
Jurnal Ilmu Pertanian dan Perikanan Vol. 2 No. 2 (2025): PENARIK - Agustus
Publisher : CV. SINAR HOWUHOWU

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70134/penarik.v2i2.726

Abstract

This study aims to analyze the microbiological quality and nutritional content of snakehead fish crackers (Channa striata) produced by UD Bunda Foods. The parameters analyzed include Total Plate Count (TPC) as an indicator of microbiological safety, and protein content as a measure of nutritional value. Laboratory testing was conducted using the Standard Plate Count method (for TPC) and the Kjeldahl method (for protein content), with results compared to the standards set by SNI 8272:2016. The findings showed that the TPC values ranged from 3.7 × 10³ to 3.9 × 10³ CFU/g, which is well below the maximum allowable limit of 1.0 × 10⁴ CFU/g. Protein content ranged from 6.91% to 6.96%, exceeding the minimum requirement of 5%. These results confirm that the fish crackers are microbiologically safe, nutritionally valuable, and comply with national food quality standards. The study highlights the importance of hygienic production practices and the use of high-quality raw materials in ensuring product safety and competitiveness, particularly in the small and medium fish-processing enterprises (SMEs) sector.
Pengaruh Pemberian Pakan Cacing Sutra Terhadap Pertumbuhan Benih Ikan Koi (Cyprinus Rubrofuscus) Afandi, Achmad Mujamil; Ainiyah, Roisatul; Izzah, Nikmatul; Ikerismawati, Senja
Jurnal Perikanan dan Kelautan Vol. 1 No. 1 (2025): PERAUT - Juni
Publisher : CV. SINAR HOWUHOWU

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70134/peraut.v1i1.755

Abstract

This study aimed to evaluate the effect of silk worm (Tubifex sp.) feed on the growth performance and survival rate of koi fish (Cyprinus rubrofuscus) fry. The experiment was conducted in May 2025 at Yudharta University of Pasuruan using a Completely Randomized Design (CRD) with four treatments and four replications, namely P0 (100% pellet), P1 (95% pellet + 5% silk worm), P2 (90% pellet + 10% silk worm), and P3 (85% pellet + 15% silk worm). The observed parameters included length growth, weight growth, survival rate, Feed Conversion Ratio (FCR), and water quality. The results showed that the addition of silk worm feed had no significant effect on the length growth of koi fry (p>0.05), although P1 produced the highest average length. Weight growth was also not significantly different among treatments (p>0.05), with the best results observed in P0 (100% pellet) and P1 (95% pellet + 5% silk worm). The highest survival rate was recorded in P2 (90%) while the best FCR value was found in P0 (2.37). Water quality parameters such as temperature, pH, dissolved oxygen (DO), and total dissolved solids (TDS) remained within the optimal range throughout the study. In conclusion, the combination of pellet feed with silk worm has the potential to improve the survival rate of koi fry, but it does not significantly affect growth in length and weight. The optimal proportion of silk worm in the diet was found to be around 5–10%, while pellets remain the most efficient feed component to support biomass growth of koi fry.
PEMBERDAYAAN LMDH BUMI LESTARI MULYOREJO PRIGEN PASURUAN MELALUI PELATIHAN PENGOLAHAN MINUMAN HERBAL INSTAN DAN MANISAN HERBAL BERBASIS KEARIFAN LOKAL Ainiyah, Roisatul; Utami, Cahyaning Rini; Rismawati, Senja Ike
Jurnal Abdi Insani Vol 12 No 9 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i9.2946

Abstract

The Lembaga Masyarakat Desa Hutan (LMDH) Bumi Lestari in Prigen, Pasuruan manages the Sapen Forest with more than 70 potential medicinal plant species, yet their use remains limited to traditional consumption and has not produced market-ready products. This condition highlights the need for community empowerment through training in processing local medicinal plants into practical products. The aim of this activity was to improve community skills in processing ginger into instant herbal drinks and herbal candied products that are hygienic, high quality, and marketable. The method applied a participatory approach consisting of situation analysis, socialization, technical training based on learning by doing, mentoring, and evaluation using pre–posttest questionnaires analyzed with the Wilcoxon test. The results showed a significant improvement of 31.4%, with average scores increasing from 55.3 (pre-test) to 86.7 (post-test) (p<0.05). Participants were able to apply proper processing steps, from raw material preparation, production, to packaging and labeling of products. Sensory evaluation indicated good acceptance, although adjustments were still needed in sugar concentration and boiling duration to reduce pungency in ginger candy. The training successfully empowered LMDH Bumi Lestari members to produce marketable herbal products based on local wisdom. Keywords: community empowerment, instant herbal drink, herbal candy, ginger, local wisdom
Pengaruh Pemberian Pakan Cacing Sutra Terhadap Pertumbuhan Benih Ikan Koi  (Cyprinus Rubrofuscus) Afandi, Achmad Mujamil; Ainiyah, Roisatul; Izzah, Nikmatul; Ikerismawati, Senja
Jurnal Perikanan dan Kelautan Vol. 2 No. 1 (2025): PERAUT - Juni
Publisher : CV. SINAR HOWUHOWU

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70134/peraut.v2i1.786

Abstract

This study aimed to evaluate the effect of silk worm (Tubifex sp.) feed on the growth performance and survival rate of koi fish (Cyprinus rubrofuscus) fry. The experiment was conducted in May 2025 at Yudharta University of Pasuruan using a Completely Randomized Design (CRD) with four treatments and four replications, namely P0 (100% pellet), P1 (95% pellet + 5% silk worm), P2 (90% pellet + 10% silk worm), and P3 (85% pellet + 15% silk worm). The observed parameters included length growth, weight growth, survival rate, Feed Conversion Ratio (FCR), and water quality. The results showed that the addition of silk worm feed had no significant effect on the length growth of koi fry (p>0.05), although P1 produced the highest average length. Weight growth was also not significantly different among treatments (p>0.05), with the best results observed in P0 (100% pellet) and P1 (95% pellet + 5% silk worm). The highest survival rate was recorded in P2 (90%) while the best FCR value was found in P0 (2.37). Water quality parameters such as temperature, pH, dissolved oxygen (DO), and total dissolved solids (TDS) remained within the optimal range throughout the study. In conclusion, the combination of pellet feed with silk worm has the potential to improve the survival rate of koi fry, but it does not significantly affect growth in length and weight. The optimal proportion of silk worm in the diet was found to be around 5–10%, while pellets remain the most efficient feed component to support biomass growth of koi fry.
Analisis Angka Lempeng Total Ikan Terasak (Escualosa thoracata) Asin Kering Industri Rumah Tangga di Kecamatan Lekok Kabupaten Pasuruan Huda, Miftahul; Ikerismawati, Senja
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 1 No. 1 (2022): Juni
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
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 1 No. 2 (2022): Desember
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
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 2 No. 2 (2023): Desember
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.
Profiling Atribut Sensori Nori Komersil Menggunakan Metode Rate-All-That-Apply (RATA) Pamungkas, Pinctada Putri; Aisyah, Siti Nur; ikerismawati, senja
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 3 No. 1 (2024): Juni
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
Co-Authors Afandi, Achmad Mujamil Ananta, Wildan Wahyu Andriani, Nani E Ernawati, E Fani Dukiandrian Haikal, Andris Muhamad Illiyatus Sholihah 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 Udin, Dwi Alfin Utami, Cahyaning Rini Utari, Siska Putri Yahya, Slamet