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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Berkala Perikanan Terubuk Forum Agribisnis Jurnal FishtecH Indonesian Fisheries Research Journal Jurnal Penyuluhan Perikanan dan Kelautan JURNAL PERIKANAN TROPIS Altifani Journal: International Journal of Community Engagement Jurnal Perikanan Altifani Journal: International Journal of Community Engagement Al-Amwal: Jurnal Ekonomi dan Perbankan Syariah
siluh putu sri dia utari
Program Studi Pengolahan Hasil Laut, Politeknik Kelautan Dan Perikanan Jembrana, Bali
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Social Sciences

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COMPARATIVE STUDY ON BIO-BRIQUETTE PRODUCTION USING COCONUT SHELL AND SEASHELL: EFFECTS OF SIZE, RATIO, PYROLYSIS, AND BINDER Dewi, Resti Nurmala; Perceka, Medal Lintas; Dia Utari, Siluh Putu Sri; Andrayuga, I Wayan; Azimatun, Muhamad Maulana Nur; Qurrahman, Taufiq; Arifin, Samsul; Ardiyanti, Putu Ayu; Pajriyanti, Nurlaela; Irwandi, Nurul Anisa
Indonesian Fisheries Research Journal Vol 31, No 1 (2025): June (2025)
Publisher : Jakarta Technical University of Fisheries

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/ifrj.1.1.2025.%p

Abstract

Briquettes are seen as a substitute for alternative fuels generated through pyrolysis. A common type of briquette is charcoal made from coconut shells. However, they have poor combustion duration and excessive combustion smoke. It is thought that adding shells to coconut shell briquettes can increase their quality while making better use of waste since shells have adsorption characteristics. Hence, this study intended to produce shells briquettes on many main factors, namely pyrolysis time, particle size, raw materials ratio, and binder concentration. The method utilized pertained to preliminary study by blending pyrolyzed coconut shell charcoal, shells, and tapioca flour. In line with the American Standard Testing and Material (ASTM) 2014, proximate analysis was conducted using the Thermogravimetric Analysis 201; in contrast, briquette calorific value was determined using the GDY-1A bomb calorimeter, which is in compliance with ISO 1928:2020. According to the findings, the best shell briquettes was found at 2.5 hours pyrolysis durations with a particle size of 50 mesh, a raw material ratio of 3:1 (charcoal : shell) and 50% binder concentration with 13.53 ± 0.23% water content; 39.91 ± 0.31% volatile matter content, 15.70 ± 0.07% ash content, 67.66 ± 0.68% fixed carbon content) (P < 0.05), and a calorific value of 1,942.126 cal/g. Nonetheless, the results were not ideal as the calorific value was lower compared to full charcoal briquettes. Therefore, to improve proximate quality and combustion efficiency, it is required to combine seashells with other materials that are higher in carbon or to modify the method.
Shrimp Product Innovation in Smart Fisheries Village Kombading, Jembrana, Bali Anis Khairunnisa; I Gusti Ayu Budiadnyani; Siluh Putu Sri Dia Utari; Desy Febrianti; Iftachul Farida; Ika Astiana; Pinky Natalia Samanta; Resti Nurmala Dewi; Fenny Crista Anastasia Panjaitan; Mahaldika Cesrany; Medal Lintas Perceka; Made Tisna Adhi Bharata; Ni Made Anggun Pradnyani Putri
Altifani Journal: International Journal of Community Engagement Vol 4, No 1 (2023)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v4i1.7174

Abstract

Kombading village is Smart Fisheries Village (SFV) area from Shrimp Cluster of Devisa Village under Jembrana Marine and Fisheries Polytechnic and Indonesian Export Financing Institute Denpasar guidance. This technical guidance aims to supporting one of SFV concept development as priority program of Blue Economy based by Ministry of Marine and Fisheries. The technical guidance attended by 20 participants from Processing and Marketing groups of Mina Jaya Pertiwi (10 person) and teachers-parent of Early Childhood Education School Darul Ulum Kombading. There are 3 substances was given to participants i.e. (1) benefits of consuming the fish product, (2) shrimp products diversification (crispy shrimp head, fried shrimp meatball, and shrimp head broth powder), and (3) introduction of PIRT Certification for home industry products. Sensory evaluation shows that crispy shrimp head and fried shrimp meatball needs improvement in texture and appearance. Moreover, this technical guidance was able to increase participants knowledge significantly (p<0,05).
Kajian Manajemen Risiko K3 pada Proses Produksi Pemindangan Ikan di Sentra Pengolahan Kusamba I Gusti Ayu Budiadnyani; I Ketut Sumandiarsa; I Made Aditya Nugraha; Siluh Putu Sri Dia Utari; Ika Astiana; Iftachul Farida; Pinky Natalia Samanta; Mahaldika Cesrany; Anis Khairunnisa; Medal Lintas Perceka; Putri Yuliana Masrin
Jurnal Penyuluhan Perikanan dan Kelautan Vol 19, No 3 (2025)
Publisher : Program Studi Penyuluhan Perikanan Politeknik Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33378/jppik.v19i3.625

Abstract

Sentra Pengolahan Ikan Kusamba merupakan pusat industri pemindangan tradisional yang berperan penting dalam perekonomian masyarakat pesisir Kabupaten Klungkung. Namun, proses produksinya masih memiliki berbagai potensi risiko Keselamatan dan Kesehatan Kerja (K3), terutama akibat paparan panas, penggunaan peralatan konvensional, serta kondisi kerja yang belum ergonomis. Penelitian ini bertujuan mengidentifikasi sumber bahaya, menilai tingkat risiko kerja, dan menentukan upaya pengendalian menggunakan metode Hazard Identification, Risk Assessment, and Determining Control (HIRADC). Penelitian dilakukan secara deskriptif kuantitatif melalui observasi, wawancara, dan kuesioner kepada 15 pekerja pada setiap tahapan produksi. Hasil penelitian menunjukkan bahwa tahap perebusan memiliki risiko tertinggi (84,42%), diikuti penyiangan (74,03%), sementara pengemasan dan pendinginan tergolong risiko rendah. Sebanyak 73,3% pekerja telah menggunakan APD, namun kepatuhan dan ketersediaannya masih perlu ditingkatkan. Faktor risiko dominan meliputi lingkungan kerja panas dan lembap (60%), keterbatasan APD (26,67%), kerusakan peralatan (20%), serta tata letak kerja yang kurang aman (26,67%). Meskipun seluruh pekerja telah mengikuti pelatihan K3, penerapannya masih bersifat individual. Oleh karena itu, diperlukan penguatan sistem K3 melalui penyusunan SOP, peningkatan APD, pengawasan rutin, serta perbaikan fasilitas kerja untuk mendukung keselamatan, produktivitas, dan keberlanjutan industri.
The Effect of Halal Certification on SME Competitiveness Through Consumer Trust Faisal Amri; Ayi Muhiban; Sumarsid; Siluh Putu Sri Dia Utari
Al-Amwal : Jurnal Ekonomi dan Perbankan Syari'ah Vol. 18 No. 1 (2026): Al-Amwal: Jurnal Ekonomi dan Perbankan Syariah
Publisher : UIN Siber Syekh Nurjati Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70095/alamwal.v18i1.23873

Abstract

Introduction: In the contemporary dynamics of the Islamic market, halal certification has transcended its theological roots to become a strategic instrument determining the economic viability of MSMEs, thus this study aims to dissect the influence of halal certification on business competitiveness by positioning consumer trust as a mediating mechanism. Methods: Utilizing a causal-explanatory quantitative approach, primary data were gathered from 150 respondents in the Banten region through purposive sampling and subsequently analyzed using Partial Least Squares Structural Equation Modeling (PLS-SEM). Results: The empirical analysis demonstrates that halal certification significantly contributes to fostering consumer trust while simultaneously accelerating MSME competitiveness, where the most critical finding confirms the role of consumer trust as a mediator that bridges the gap between legal compliance and market performance. Conclusion and suggestion: This underlines that while halal certification serves as a quality signal to reduce information asymmetry, its effectiveness in driving competitive advantage is heavily contingent upon how well that signal is internalized as a trust asset by the consumer. Consequently, the study suggests that the synergy between regulatory compliance and reputation management is a fundamental strategy for MSMEs to achieve sustainable business scalability within the halal economic ecosystem.
Enhancing Community Capacity through a Workshop on Diversification and Innovation of Seaweed Nastar Products Iftachul Farida; Anis Khairunnisa; I Made Aditya Nugraha; I Gusti Ayu Budiadnyani; Siluh Putu Sri Dia Utari; I Ketut Sumandiarsa; Ika Astiana; Pinky Natalia Samanta; Resti Nurmala Dewi; Fenny Crista Anastasia Panjaitan; Mahaldika Cesrany; Medal Lintas Perceka; Tri Audia Paputungan; Dwi Adinda Wulan Maulidiyah; Ni Luh Dea Sari
Altifani Journal: International Journal of Community Engagement Vol. 6 No. 2 (2026): Altifani Journal: International Journal of Community Engagement
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v6i2.1984

Abstract

Eucheuma cottonii seaweed is a key Indonesian fishery commodity with significant potential for development into value-added food products. However, its utilization by the community remains relatively limited, necessitating empowerment efforts through product diversification. This community service activity aimed to enhance the community's knowledge and skills in processing seaweed into nastar (pineapple tarts) and to foster an entrepreneurial spirit rooted in marine resources. The activity was conducted as a workshop involving the Wijaya Fish group, students, lecturers, and online participants from various institutions. The methods employed included material presentation, demonstrations, hands-on nastar making, business analysis, and evaluation using pre-tests, post-tests, and satisfaction questionnaires. Evaluation results showed an increase in the average score from 9.6 in the pre-test to 10.0 in the post-test; however, the Wilcoxon test indicated that this increase was not statistically significant (p > 0.05), likely due to the participants' high baseline knowledge and the limited number of respondents. The satisfaction evaluation yielded an average score of 4.04 (categorized as good), with the practical demonstration being the aspect most appreciated by participants. Overall, the workshop successfully improved participants' understanding, skills, and motivation regarding the development of value-added seaweed products. This initiative has the potential to support fishery product diversification, enhance the competitiveness of MSMEs, and encourage the sustainable utilization of marine resources
Co-Authors A Kurniawan Syafii Agoes Mardiono Jacoeb Almira Fardani Lahay Andrayuga, I Wayan Anhar Rozi Anis Khairunnisa Ardiyanti, Putu Ayu Ayi Muhiban Ayu Afifah, Rufnia Azimatun, Muhamad Maulana Nur Cahyani, Reni Tri Cesrany, Mahaldika Crista Anastasia Panjaitan, Fenny Deden Yusman Maulid Desy Febrianti Devi Ilmiyanti Diah Anggraini Wulandari Diah Anggraini Wulandari Dwi Adinda Wulan Maulidiyah Emmya Karina Ginting Faisal Amri Fenny Crista Anastasia Panjaitan Fenny Crista Anastasia Panjaitan Fenny Crista Anastasia Panjaitan Ferlina Febrianti I Gusti Ayu Budiadnyani I Ketut Sumandiarsa I Ketut Sumandiarsa I Made Aditya Nugraha I Made Bayu Bawa Temaja Iftachul Farida Ika Astiana Ika Astiana Ikhsanul Khairi Irwandi, Nurul Anisa Jibril, Ahmad Kristiana, Indra Made Tisna Adhi Bharata Mahaldika Cesrany Mahaldika Cesrany medal lintas perceka Medal Lintas Perceka Ni Luh Dea Sari Ni Made Anggun Pradnyani Putri Ni Made Regita Pradnyaswari Nur Hidayah Nurhikma Nurhikma Nurhikma Nurhikma Nuring Wulansari Nuring Wulansari Pajriyanti, Nurlaela Pinky Natalia Samanta Putri Yuliana Masrin Qurrahman, Taufiq Radipta Lailatussifa, Rr. Resti Nurmala Dewi Riviani Riviani Roni Nugraha Samsul Arifin Stephani Bija Sumarsid TATI NURHAYATI Tri Audia Paputungan