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Analisis Tingkat Pencemaran Air Sungai Yeh Sungi di Kabupaten Tabanan Dengan Menggunakan Indikator Biologis NVC Ikan dan Keragaman Jenis Makrozoobenthos Sedana, I Gusti Made Arya; Darmadi, Ni Made; Arya, I Wayan
GEMA AGRO Vol 23, No 1 (2018)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Water is a major component of life processes on earth, good quantity and quality of water is highly coveted by humans. River as one type of waters and become a living medium for aquatic organisms, to measure the level of water pollution one of them by using bioindicator method. Bioindicators are organisms that have biological responses that can indicate the entry of certain pollutants in the environment. The purpose of this research is to know river pollution based on Nutrition Value Coeficient (NVC) fish and Makrozoobenthos that live in it. The value of NVC (Nutrition Value Coefficient) of fish varies on each station in the downstream and upstream segments of the Yeh Sungi river, this illustrates that at each station and on different river segments shows different levels of pollution. Waters with clean categories up to the contaminated waters will be found larvae insect , insects and snails. So on headwaters with macrozoobenthos conditions like this describe the condition of clean waters up to be contaminated, so if associated with the value of NVC fish then the headwaters of Yeh Sungi including the contaminated waters category.

Pengaruh penanganan ikan tongkol (Auxis thazard) segar yang berbeda terhadap kadar histamin dan mutu organoleptik Wijana, Nyoman Rai; Pandit, I Gde Suranaya; Darmadi, Ni Made
GEMA AGRO Vol 23, No 2 (2018)
Publisher : Fakultas Pertanian, Universitas Warmadewa

This study uses an experimental method using a Completely Randomized Design (CRD) with a single factor, namely handling different fish to organoleptic quality histamine levels consisting of several levels of treatment such as: Handling of tuna at room temperature (control), Handling of mackerel tuna with addition of crushed ice 25% bb which produces a temperature of ±180C, Handling of tuna with the addition of people's salt (10% bb), Handling of mackerel tuna with a mixture of 12.5% ice and 5% salt of the people. The results of the study the effect of handling tuna made histamine levels differ greatly real. The amount of histamine at room temperature averaged 47.78 mg/100g, the amount of histamine in the treatment of crushed ice was 1:4 so that the temperature reached ±18°C averaged 11.30 mg/100g, the amount of histamine in the salt treatment of the people (10% bb) average of 31.00 mg/100g and the amount of histamine in the treatment of 50% mixed treatment B and 50% treatment C averaged 21.45 mg/100g. The effect of handling mackerel tuna makes organoleptic quality that is very significantly different based on appearance. The best appearance in the treatment of crushed ice is 1:4 so that it reaches a temperature of ±18°C of 8.00 with brilliant specifications rather reddish, strong scales, thin mucus. The effect of ear tuna handling results in very different organoleptic qualities based on the eye. The best eye condition in the treatment of 1:4 ice destruction so that the temperature reaches ±18°C at 7.722 with convex specifications, the cornea is somewhat foggy, the pupil is rather dim. The effect of handling mackerel tuna makes organoleptic quality very different based on texture. The texture conditions are best at 1:4 crushed ice treatment so that the temperature reaches ±18°C at 7.83 with elastic specifications. The effect of the handling of tuna produces different organoleptic qualities that are very real based on odor. The analysis showed that the smell was the best in the treatment of 1:4 crushed ice so that the temperature reached ±18°C at 7.778 with the specification of a soft fishy odor. Handling of mackerel tuna should use 1:4 crushed ice to reach a temperature of ±180C because it can maintain histamine levels and organoleptic quality of the fish as a whole.

Community structure of bivalve on seagrass ecosystems in the West Bali National Park area Suryani, Sang Ayu Made Putri; Ambaranatha, I Wayan Mega; Darmadi, Ni Made
Depik Jurnal Ilmu Ilmu Perairan, Pesisir, dan Perikanan Vol 13, No 1 (2024): APRIL 2024
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.13.1.33903

The waters of Taman Nasional Bali Barat are one of the waters that have abundant diversity of marine ecosystems. Seagrass is an ecosystem that has many benefits for organisms that live in it, one of which is bivalves. Bivalves can be used as jewelry, food sources, and are often used as bioindicators of pollution. Seagrass and bivalves have the same characteristics related to the type of substrate that serve as habitat and need each other in both growth and reproduction processes. This study aims to determine the condition of seagrass cover, the abundance and diversity of bivalves, and the relationship between seagrass cover and bivalves density. This research was conducted at 3 stations, namely Karang Sewu, Terima Bay, and Labuhan Lalang in August 2020. This research was conducted using survey method and sampling technique using a purposive sampling method. To determine the relationship between seagrass cover and bivalves density using a linear regression test. The results showed that the seagrass cover at the three stations was 31.04%, 50.46%, and 50.68%. Bivalves density in Karang Sewu Bay was 29.8% Aomalodiscus squamosus, Terima Bay with 50% Pinna bicolor, and Labuhan Lalang with 30.4% Trachycardium flavum and Pinna bicolor. Based on the linear regression test, it showed a significant value 0.5 which means that there is the relationship between seagrass cover and the density of bivalves found in the waters of Taman Nasional Bali Barat.Keywords:seagrassbivalvesdensityecosystemcommunity structure

Community structure of bivalve on seagrass ecosystems in the West Bali National Park area Suryani, Sang Ayu Made Putri; Ambaranatha, I Wayan Mega; Darmadi, Ni Made
Depik Jurnal Ilmu Ilmu Perairan, Pesisir, dan Perikanan Vol 13, No 1 (2024): APRIL 2024
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.13.1.33903

The waters of Taman Nasional Bali Barat are one of the waters that have abundant diversity of marine ecosystems. Seagrass is an ecosystem that has many benefits for organisms that live in it, one of which is bivalves. Bivalves can be used as jewelry, food sources, and are often used as bioindicators of pollution. Seagrass and bivalves have the same characteristics related to the type of substrate that serve as habitat and need each other in both growth and reproduction processes. This study aims to determine the condition of seagrass cover, the abundance and diversity of bivalves, and the relationship between seagrass cover and bivalves density. This research was conducted at 3 stations, namely Karang Sewu, Terima Bay, and Labuhan Lalang in August 2020. This research was conducted using survey method and sampling technique using a purposive sampling method. To determine the relationship between seagrass cover and bivalves density using a linear regression test. The results showed that the seagrass cover at the three stations was 31.04%, 50.46%, and 50.68%. Bivalves density in Karang Sewu Bay was 29.8% Aomalodiscus squamosus, Terima Bay with 50% Pinna bicolor, and Labuhan Lalang with 30.4% Trachycardium flavum and Pinna bicolor. Based on the linear regression test, it showed a significant value 0.5 which means that there is the relationship between seagrass cover and the density of bivalves found in the waters of Taman Nasional Bali Barat.Keywords:seagrassbivalvesdensityecosystemcommunity structure

The Implementation Of GMP, SSOP, and HACCP in the Processing of Frozen Yellowfin Tuna (Thunnus Albacares) at UD Damena. Prinata, Made Ryan; Darmadi, Ni Made; Kawan, I Made
East Asian Journal of Multidisciplinary Research Vol. 3 No. 7 (2024): July 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/eajmr.v3i7.10246

The purpose of the study was to identify and analyze the implementation of GMP, SSOP, and HACCP. The method used in this research was a descriptive research method, to understand the implementation of GMP, SSOP, HACCP in the handling of frozen yellowfin tuna (Thunnus albacares) at UD Damena. Data collection techniques used in the research were observation, interviews, participation, and documentation. Based on the research results, it was found that UD Damena had met the basic requirements in the form of GMP and SSOP in accordance with Minister of Marine Affairs and Fisheries Regulation Number 17 of 2019. UD Damena also implemented the five steps and seven principles of HACCP well in accordance with SNI 01-4852-1998 as a form of consumer protection in consuming fishery products, so that export activities ran effectively and efficiently without any cases of product rejection in the destination countries. The implementation of GMP and SSOP systems at UD Damena had been carried out well and optimally. The implementation of HACCP in UD Damena had been applied well, by coordinating with the HACCP team.

Implementation of GMP and SSOP in Making Fish Chili Sauce Darmadi, Ni Made; Edi, Dewa Gede Semara
East Asian Journal of Multidisciplinary Research Vol. 3 No. 10 (2024): October 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/eajmr.v3i10.11672

Chili Sauce is a famous food. Fish Chili Sauce made contains 10% fermented Tuna fish meat, to give a different taste. To get the quality of Fish Chili Sauce. The purpose of this study is to be able to apply the principles of Good Manufacturing Practice (GMP) and Sanitation Standard Operational Procedures (SSOP) in making fish Chili sauce. This study uses a Descriptive Method to see the Implementation of GMP and SSOP in Making Fish Chili Sauce. In each Principle of GMP and SSOP implementation, Objective and Subjective Microbial (TPC) and E.coli analysis will be carried out. The results of the study showed that the nutritional value of Fish Chili Sauce is Water 44.735%, Protein 4.595%, Fat 25.72%, Carbohydrate 4.1%, Ash 20.85%, pH 4.50 and TPC 2.4 x 10 4. With an Average Organoleptic Value of Taste 6.1 (Like), Aroma 6.5 (Like), Color 5.8 (Like), Texture and Overall Acceptance 6.2 (Like). The results of the Escherichia coli test from raw materials, equipment and also Fish Sambal showed Qualify.

Penguatan Manajemen UMKM di Bali: Studi Kasus di Putra Susila Krupuk Kulit Ikan Tuna Titisari, Kartika Hendra; Wijayanti, Anita; Damayanti, Ratna; Hadi, Pramono; Kristianto, Joko; Astuti, Partini Dwi; Darmadi, Ni Made
Joong-Ki : Jurnal Pengabdian Masyarakat Vol. 3 No. 3: Mei 2024
Publisher : CV. Ulil Albab Corp

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56799/joongki.v3i3.3290

Implementation of community service in national collaboration, collaboration between Batik Islamic University, Surakarta and Warmadewa University, Denpasar, Bali. It was carried out on February 6 2024, at Putra Susila UMKM which produces tuna skin crackers with an address in Denpasar, Bali. The method of community service is carried out using a mentoring method carried out jointly between the Batik Islamic University Surakarta team and Warmadewa University Denpasar. Meanwhile, supporting factors include: related to production, storage of raw materials, layout of cooking areas, packing and sales. The analysis used is triangulation of primary data, theory and expert opinion. From the results of community service, a conclusion can be drawn that assistance still needs to be provided regarding raw materials which are still fluctuating, sometimes abundant, sometimes empty, so raw material storage technology is needed. Layout techniques and production space are good, neat and separate from the household. Packing has several inputs, namely that it is not big enough. Marketing is still around Denpasar with pre-order patterns and product displays and participating in exhibitions.

Making Fermented Feed to Trigger the Growth of Seawater Lobsters in the Pasir Putih Group, Ekas Buana Village, Jerowaru District, East Lombok Regency, West Nusa Tenggara Pratama, Gede Agus; Suryani, Sang Ayu Made Putri; Sumsanto, Muhammad; Kawan, I Made; Darmadi, Ni Made; Sudiarta, Gede; Sudiarta, Ketut; Parawangsa, Nyoman Yoga; Edi, Dewa Gede Semara
Indonesian Journal of Society Development Vol. 3 No. 3 (2024): June 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ijsd.v3i3.10115

The aim of this community service is to improve the knowledge, skills and attitudes of cultivators, especially lobster cultivators. Training and counseling is carried out directly in the field, with material first provided, practice carried out, and the discussion concluded. The venue for the event was Ekas Buana Village in Jerowaru District, East Lombok Regency, West Nusa Tenggara Province. The first step in making fermented feed is to determine the feed formulation, weigh the feed, and then mix the starting feed with the smallest amount of feed ingredients. Followed by fermentation and steaming of the feed. The feed produced from this fermentation can be used to feed lobsters, especially in musism where trash feed and squid or natural feed are difficult to find

Application of Appropriate Technology in Producing Fish Tendon Crackers with Good Quality and Safe for Consumption Darmadi, Ni Made; Dewa Nyoman Sadguna; Dewa Gede Semara Edi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 3 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v6i3.130

The fish tendon is fresh waste from Tuna Fish which has only been used as a fish meal. Partners process it into foodstuffs with higher economic value. However, processing fish veins into panga materials with high economic value requires the application of technology. Applied research in community service (PKM) Urat Ikan Urat Crackers aims to apply appropriate technology to partners to be able to apply in producing Fish Tendon Crackers with good quality and safe for consumption, providing knowledge about business group formation, business management, sanitation, and hygiene, packaging and marketing and helping Mintra find product PIRT numbers. The method is used through Interviewing, Counseling, Face-to-Face, and Direct Practice. With this method, it is hoped that partners will get knowledge and solutions to the problems faced. The activity was carried out in stages, the first stage, the team provided counseling, in the second stage, the Team provided direct practice regarding the manufacture of quality tuna fish tendon crackers that was safe for consumption, and carried out 3 repetitions of the practice, evaluated so that the Partners understood. The output target to be achieved in this PKM activity is to publish the results of the Activity in the Journal, disseminate and publish them in the print / electronic period media and make a video of the activity with a duration of 4 minutes.

Sensory Analysis of Fish Chili Sauce With The Addition Of Fermented Cob Fish (Auxis Thazard) Darmadi, Ni Made; Dewa Gede Semara Edi; I Wayan Sudiarta
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i1.205

Fish Chili Sauce is a type of food as a side dish, which serves to arouse the appetite of consumers. By adding fermented tuna to the fish sauce, it is hoped that the fish sauce made will have a distinctive taste in Fermentation. The most essential microbes are Lactic Acid Bacteria. Lactate can improve the taste of the product and also lowers the pH of the substrate so that it can suppress the life of pathogenic microbes. The research method is the experimental method with 4 treatments and 3 replications. The results showed that the quality fish sauce formula was Treatment A (fish sauce with the addition of fermented tuna as much as 10%) with a value of 58.06% of water content, 78.92% of fat content, 1.43% of protein content, pH 5.12; TPC <25 cfu/g sample, Color Value is 6 (Preferred), Taste Value is 7 (Highly Favored), Texture Value of 7, and Appearance Value 7

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