Article Per Year (5 Year)
p-Index From 2021 - 2026
3.112
P-Index
This Author published in this journals
All Journal Jurnal Pengolahan Hasil Perikanan Indonesia BERKALA SAINSTEK Jurnal Teknologi Pertanian JFMR (Journal of Fisheries and Marine Research) Khadimul Ummah Journal of Social Dedication Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Jurnal Abdi Insani Jurnal Pijar MIPA
Anies Chamidah
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Other

Published : 17 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 17 Documents
Search

 1   2 
Pengaruh Penambahan Cinnamon Essensial Oil Pada Edible Coating Kitosan Terhadap Umur Simpan Fillet Ikan Kakap Merah Tambunan, Jeny Ernawati; Chamidah, Anies
JFMR (Journal of Fisheries and Marine Research) Vol. 5 No. 2 (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.2021.005.02.11

Abstract

Kitosan adalah polisakarida alami hasil dari proses deasetilasi dari yang juga memiliki potensi digunakan dalam food packaging sepertiedible film dan edible coating karena memiliki polimer hidrokoloid yang bersifat antioksidan, antimikroba, dan merupakan barrier yang baik terhadap oksigen. Salah satu kandungan kayu manis adalah minyak atsiri. Minyak atsiri dapat ditambhakan pada edible coating  sebagai antimikroba. Tujuan penelitain ini adalah untuk mengetahui pengaruh penambahan cinnamon essential oil pada edible coating kitosan terhadap umur simpat filletikan kakap merah. Rancangan percobaan pada penelitian ini menggunakan RAL   (Rancangan Acak Lengkap sederhana. Fillet ikan kakap merah diberikan tiga perlakuan yaitu: tanpa coating, coating tanpa penambahan cinnamon essential oil, dan coating dengan kombinasi 1.5 gram kitosan dan 1.5 % cinnamon essential oil. Hasil penelitian menunjukan Penambahan cinnamon essential oil pada edible coating kitosan memberikan pengaruh terhadap kualitas fillet ikan kakap merah selama masa penyimpanan dilihat dari parameter  TPC, TVB dan pH. Fillet yang dilapisi dengan edible coating kitosan dengan penambahan cinnamon essential oil masih layak dikonsumsi sampai dengan penyimpanan hari ke 9 dengan nilai TPC Log 5,7, TVB 30,33 mgN/100g dan pH 6,53. 
The Physicochemical Characteristics of Crude Oil Extract Spirulina sp. by Osmotic-Shock Extraction Method Djamaludin, Heder; Chamidah, Anies
Jurnal Pijar Mipa Vol. 19 No. 4 (2024): July 2024
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v19i4.7042

Abstract

Spirulina sp. is a potential microalgae. One of the potentials that continue to be developed, such as edible oil. Various extraction methods can obtain Spirulina oil content, i.e., the osmotic shock method as a green extraction method. Each method used can affect the fatty acid components. Not many studies have reported the physicochemical characteristics of oil extract Spirulina using the osmotic-shock method. This study analyzes the physicochemical characteristics of crude oil extract Spirulina sp. extracted using the osmotic-shock method. The study used a simple, completely randomized design with treatment extraction times of 60, 90, and 120 minutes. The data were analyzed using analysis of variance and Duncan's test (α5%). The results showed that the treatment level of 60 minutes produced the lowest physicochemical characteristics and met the International Fish Oil Standards, where peroxide value 1.49±0.0089 mEq/Kg, iodine value 71.37±0.0035 g I2/g, saponification value 502.69±0.0069 mg KOH/g, acid value 0.049±0.0011 mg KOH/g, and Free Fatty Acid 0.0102±0.0003%. The total concentration of Saturated Fatty Acids is 36.18%, monounsaturated fatty Acids 7.72%, and polyunsaturated fatty Acids 49.41%. The fatty acid components are oleic acid/ω-9, linoleic acid/ω-6, linolenic acid/ω-3, eicosapentaenoic acid, and docosahexaenoic acid. The presence of EPA and DHA in the crude oil extract of Spirulina sp. showed potential for development as edible oil. The physical profile of Spirulina sp. oil extract obtained by the osmotic-shock method meets International Fish Oil Standards.
PENGOLAHAN SATE GURITA (Octopus sp.) di UMKM. MINA JAYA MANDIRI, PANTAI KONDANG MERAK, DESA SUMBERBENING, KECAMATAN BANTUR, KABUPATEN MALANG Puspitasari, Yunita Eka; Rohmatuzzahro, Umi; Hardoko, Hardoko; Suprayitno, Eddy; Djamaluddin, Heder; Tambunan, Jeny Ernawati; Panjaitan, Mickhael A.P.; Chamidah, Anies
Jurnal Abdi Insani Vol 11 No 3 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i3.1784

Abstract

Satay or satay is a food that is very popular with everyone and is quite popular in Indonesia, Malaysia and Singapore. Satay can be made from beef, chicken, lamb, and seafood such as tuna and shellfish. So far, octopus in the South Malang coastal area is also found in abundance during the season and is only sold in the form of fresh octopus. UMKM Mina Jaya Mandiri intends to serve processed octopus in the form of satay, so it is collaborating with the Malang Regency Fisheries and Maritime Service and Brawijaya University universities to get training on the diversification of processed octopus, in this case octopus satay. This community service program aims to (1) provide a general overview of the processing of octopus satay (2) train fish processors at Kondang Merak Beach MSMEs to make octopus satay products using a semi-mechanical grill. This community service activity was carried out by simulating the processing of octopus satay using a semi-mechanical grill. The results of community service activities at UMKM Mina Jaya Mandiri, Kondang Merak Beach show that MSME business actors are enthusiastic about making octopus satay in their respective places of business. The application of a semi-mechanical grill in making octopus satay provides a taste that is more popular with the public and is more efficient in terms of grilling time. This can encourage MSMEs to process fresh octopus into octopus satay using mechanical grilling technology and increase business actors' income from the increasing number of tourists visiting and enjoying various seafood culinary preparations at Kondang Merak Beach.
Isolasi klorofil a dan analisis aktivitas antioksidan dari mikroalga C. vulgaris: Isolation of chlorophyll a and analysis of antioxidant activity from microalgae C. vulgaris Chamidah, Anies; Afrilia, Hefni Citra; Ahmad, Mirza Gulam; Arisandi, Desy
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 11 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(11)
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.v27i11.57470

Abstract

Klorofil adalah pigmen hijau yang ditemukan dalam membran tilakoid yang terdiri atas klorofil a, b, c, d, dan e, yang bermanfaat sebagai antioksidan, antiinflamasi, antimutagenik, dan antikanker. Penggunaan klorofil dari mikroalga belum banyak dieksplorasi dibandingkan dengan klorofil dari tanaman darat. Penelitian ini bertujuan untuk mengisolasi dan menentukan aktivitas antioksidan klorofil a dari mikroalga C.vulgaris. Metode penelitian yang digunakan adalah eksperimen laboratorium, dengan tahapan ekstraksi mikroalga C. vulgaris menggunakan pelarut etanol 96%, fraksinasi crude ekstrak C. vulgaris dengan n-heksana, identifikasi klorofil dan penentuan eluen terbaik untuk isolasi KLT, isolasi fraksi untuk memperoleh pigmen klorofil selanjutnya diuji KLT, kadar total klorofil dan aktivitas antioksidan. Hasil pengujian meliputi uji rendemen, kromatografi lapis tipis (KLT), kadar total klorofil, dan uji aktivitas antioksidan dengan metode DPPH. Hasil penelitian menunjukkan bahwa klorofil a dapat diisolasi melalui ekstraksi menggunakan etanol 96%, fraksinasi dengan n-heksana, dan pemurnian dengan kromatografi kolom menggunakan pelarut petroleum eter (7:3). Nilai IC50 dari klorofil a yang dihasilkan adalah 63,99±5,46 ppm, yang termasuk dalam kategori antioksidan kuat. Temuan ini menunjukkan bahwa klorofil a dari C. vulgaris memiliki potensi sebagai sumber antioksidan alami yang efektif.
Edukasi Pemanfaatan Limbah Pemindangan Menjadi Pupuk Organik Cair Dalam Upaya Revitalisasi Lingkungan Chamidah, Anies; Arifin, M. Zainul; Supriatna, Supriatna; Arisandi, Desy; Ahmad, Mirza Gulam; Amini, Luthfiah
ABDI: Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 7 No 4 (2025): Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : Labor Jurusan Sosiologi, Fakultas Ilmu Sosial, Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/abdi.v7i4.1416

Abstract

Limbah cair hasil pemindangan ikan di Kecamatan Brondong, Kabupaten Lamongan umumnya masih dibuang langsung ke lingkungan tanpa pengolahan, sehingga berpotensi mencemari perairan pesisir dan berdampak pada kesehatan masyarakat. Padahal, limbah cair pemindangan masih mengandung senyawa organik dan unsur hara yang berpotensi dimanfaatkan. Permasalahan utama yang dihadapi mitra UMKM pemindangan adalah keterbatasan pengetahuan dan keterampilan dalam pengelolaan limbah agar lebih ramah lingkungan dan bernilai ekonomi. Kegiatan pengabdian kepada masyarakat ini bertujuan memberikan edukasi, transfer teknologi, dan pendampingan pemanfaatan limbah cair pemindangan ikan menjadi pupuk organik cair (POC) sebagai upaya revitalisasi lingkungan dan pemberdayaan ekonomi masyarakat. Metode pelaksanaan menggunakan pendekatan Participatory Rural Appraisal (PRA) melalui tahapan sosialisasi, pelatihan, penerapan teknologi, dan evaluasi dengan melibatkan pelaku UMKM, masyarakat sekitar, siswa SMK perikanan, dan mahasiswa. Teknologi yang diterapkan meliputi filtrasi bertingkat menggunakan koagulan kitosan serta fermentasi limbah cair pemindangan dengan penambahan limbah padat karagenan. Hasil pengujian menunjukkan bahwa formulasi POC terbaik diperoleh pada perbandingan 1:5 (40 ml limbah pindang : 200 g limbah karagenan), dengan kandungan Cl 1,34%, K₂O 134,74 mg/L, N total 0,27%, Na 240,96 mg/L, dan P₂O₅ 700,46 mg/Kg. Hasil tersebut menunjukkan POC yang dihasilkan aman dan berpotensi mendukung pertumbuhan tanaman tanpa risiko salinitas. Secara keseluruhan, kegiatan ini membuktikan bahwa edukasi dan penerapan teknologi sederhana mampu menjadi solusi pengelolaan limbah pemindangan yang berkelanjutan serta membuka peluang usaha baru bagi masyarakat pesisir.
EFFECTS OF Bruguiera gymnorrhiza MANGROVE FRUIT FLOUR ON THE SENSORY, PHYSICAL, AND CHEMICAL CHARACTERISTICS OF SNACK BARS Arisandi, Desy; Puspitasari, Yunita Eka; Romadhon, Haydar Zakaryya; Sulistiyati, Titik Dwi; Hardoko; Anies Chamidah; Mirza Gulam Ahmad; Perdana, Angga Wira
Jurnal Teknologi Pertanian Vol. 27 No. 1 (2026)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2026.027.01.7

Abstract

The increasing demand for practical, nutritious, and locally sourced food products highlights the need to explore mangrove-based ingredients as functional alternatives in snack formulations. This study investigated the effect of Bruguiera gymnorrhiza fruit flour substitution on the sensory, physical, and chemical characteristics of snack bars to determine the most acceptable formulation based on the overall balance of product quality attributes. Four substitution levels (0%, 5%, 10%, 15%) were tested under a Completely Randomized Design (CRD). Sensory evaluation (n = 50), hardness testing, color measurement (L*, a*, b*, Hue°), proximate composition, caloric value, and carbohydrate content using the Luff–Schoorl method were conducted. The 5% substitution showed the most acceptable overall sensory performance, with the highest scores for color (3.28), aroma (3.24), and texture (3.31), although the control treatment showed the highest taste score. Increasing mangrove flour concentration decreased brightness and yellowness, while increasing redness due to enzymatic and Maillard browning. Hardness rose significantly, reaching 797.60 gf at 15%. The selected 5% formulation, identified as the most acceptable overall treatment, contained 23.79% moisture, 1.57% ash, 9.35% fat, 10.01% protein, 53.55% carbohydrate, and 342.46 kcal. Carbohydrate levels increased progressively across treatments. Overall, Bruguiera gymnorrhiza flour increased energy density while maintaining acceptable product quality, suggesting its potential as a sustainable local ingredient for snack-bar development.
Valorization of Milkfish (Chanos chanos) Bone By-Products into Bone Powder and Milkfish Bone Floss Based on Nutritional Characterization and Calcium Contribution Desy Arisandi; Anies Chamidah; Mirza Gulam Ahmad; Putri Julia Mizulni; Devi Faustine Elvina Nuryadin
BERKALA SAINSTEK Vol. 14 No. 1 (2026)
Publisher : University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/bst.v14i1.60002

Abstract

The utilization of fish processing by-products represents an important strategy to improve production efficiency and support zero-waste principles. Milkfish (Chanos chanos) bone by-products, generated from deboned milkfish processing, have significant potential as a value-added food ingredient. This study aimed to characterize the nutritional composition of milkfish bone powder and milkfish bone floss products and to evaluate their potential calcium contribution to the recommended dietary allowance (RDA) for adults. Bone powder was produced through washing, boiling, oven drying at 60-70°C, grinding, and sieving (80 mesh). Bone floss was prepared through pre-boiling, high-pressure cooking (±121°C for ±2 hours), grinding with spices, and roasting until low moisture content was achieved. The study involved two product treatments, namely milkfish bone powder and milkfish bone floss. The nutritional composition of each product was determined using proximate analysis based on AOAC methods, including moisture, ash, protein, fat, and carbohydrate contents, with all analyses conducted in triplicate. Results showed that bone powder contained 3.52% moisture, 21.50% protein, 10.28% fat, 52.44% ash, and 12.26% carbohydrates, while milkfish bone floss contained 3.30% moisture, 20.82% protein, 23.32% fat, 25.88% ash, and 26.68% carbohydrates. The calculated energy values were approximately 227 kcal/100 g for bone powder and 400 kcal/100 g for bone floss using Atwater factors. Assuming that 30% of total ash represents calcium, bone powder is estimated to contain approximately 15,730 mg calcium per 100 g, theoretically exceeding 100% of the adult RDA (1000 mg/day) with a 10 g serving. Bone powder shows strong potential as a mineral fortification ingredient, while bone floss is suitable as a ready-to-eat high-energy product. These findings demonstrate that simple thermal processing can generate nutritionally competitive products from fish bone waste.
Co-Authors Afrilia, Hefni Citra Ahmad, Mirza Gulam Amini, Luthfiah Asep Awaludin Prihanto Bambang Budi Sasmito Burhana, Gaby Shinta Desy Arisandi Desy Arisandi Devi Faustine Elvina Nuryadin Dewi Sinta Wati Djamaluddin, Heder Djamaludin, Heder Dwi Sulistiyati, Titik Eddy Suprayitno Gulam Ahmad, Mirza Hardoko Hardoko Hardoko Hardoko, Mr. Haryady, Ain Nun Fakhur Intan Salsabila, Cahya Kartikaningsih, Hartati Kusuma, Zulfia Rifka Ayu M. Zainul Arifin Mirza Gulam Ahmad Muhamad Firdaus Panjaitan, Mickhael A.P. Panjaitan, Mikchaell A.P. Panjaitan, Mikchaell Alfanov Pardamean Perdana, Angga Wira Putri Julia Mizulni Putri, Luh Ayu Hesa Frida Nanda Rohmatuzzahro, Umi Romadhon, Haydar Zakaryya Sasmita, Bambang Budi Sulistiati, Titik Dwi Supriatna Supriatna Tambunan, Jenny Ernawati Tambunan, Jeny Ernawati Tian Nur Ma’rifat Titik Dwi Sulistiyati Yunita Eka Puspitasari Yunita Yunita