Article Per Year (5 Year)
p-Index From 2021 - 2026
3.914
P-Index
This Author published in this journals
All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Elkawnie Jurnal Abdimas BSI: Jurnal Pengabdian Kepada Masyarakat Dinamisia: Jurnal Pengabdian Kepada Masyarakat Jurnal Sains Riset Jurnal Agroristek Jurnal TILAPIA Al Ghafur : Jurnal Ilmiah Pengabdian Kepada Masyarakat Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan JABI: Jurnal Abdimas Bhakti Indonesia
Lia Handayani
Universitas Abulyatama
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Social Sciences Other

Published : 36 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 36 Documents
Search

 1   2   3   4 
Evaluating the addition of starry triggerfish (Abalistes stellaris) bone charcoal as a feed supplement to the growth performance and intestinal villi length of nile tilapia (Oreochromis niloticus) Azwar Thaib; Lia Handayani; Ardila Hanum; Nurhayati Nurhayati; Faisal Syahputra
Depik Vol 10, No 2 (2021): August 2021
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.10.2.20367

Abstract

Nile tilapia is a freshwater fish that is widely cultivated in Indonesia. During its development, tilapia aquaculture has constraints such as low growth rates. Therefore, it is necessary to add a feed additive to the feed in the form of charcoal. Charcoal is an adsorbent that has high absorption so that the addition of charcoal in the feed can increase the absorption of nutrients of tilapia. A 45-days trial was conducted to determine the percentage of addition of triggerfish bone charcoal (Abalistes stellaris) as a feed supplement that affect the growth performance and intestines of tilapia. The research design was a non-factorial Completely Randomized Design (CRD) with 4 treatments and 2 replications as treatments including: treatment A (control), B (addition of 1%charcoal), C (addition of 2% charcoal) and D (addition of 3% charcoal). A total of 240 tilapia fingerlings (5-7 cm) were used and placed in 8 aquariums then filled with 72 liters of water. Providing adlibitum (unlimited) feed with a frequency of 2 times a day. The ANOVA test showed that the addition of triggerfish bone charcoal (A. stellaris) in the feed was not significantly different (P 0.05) in weight growth, absolute length and daily length growth but it was significantly different (P 0.05) in feed conversion ratio and the efficiency of feed utilization. Based on result, it was concluded that the addition of 3% charcoal was the best treatment which gave the lengthiest of villi which was increasing the length of the intestinal villi to 71.11 µm from the initial length of 162.22 µm. easel at 233.33 μm, showed the highest feed conversion ratio value and feed efficiency (1.12 %, 89.6%).Keywords:CharcoalFish boneIntestinal histologyStarry triggerfish
Uji Hedonik Kerupuk yang Disubtitusi dengan Tepung Tulang dari Jenis Ikan Berbeda Marzatul Kiflah; Lia Handayani; Rulita Maulidya
Jurnal TILAPIA Vol 5, No 2 (2024): Juli 2024
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/tilapia.v5i2.5172

Abstract

This study was conducted to find out how the effect of different fish bone meal substitution ingredients on the hedonic test properties of crackers. This study uses an experiment method  with 2 factors, namely fish bone type factors (tuna fish bones and starry triggerfish bones), fish bone meal comparison factors (10%, 15% and 20%). The hedonic test (preference test) is used to measure organoleptic properties (taste, aroma, color, and texture). Nonparametric data were analyzed using the Kruskall-Wallis method  and continued  with the Mann-Whitney test  if there were significant differences and the Bayes test was carried out  to determine the best treatment. Based on the results of the study, it can be concluded that panelists still like crackers added with tuna and starry triggerfish bone meal in all treatments. However, treatment B which added  starry triggerfish bone meal by 10% resulted in crackers that were preferred over other treatments. The taste preference values for taste, aroma, color, and texture were 8.36±0.15, 8.23±0.10, 8.18±0.05, and 8.19±0.05 respectively.
Pembuatan Pupuk Organik Dari Limbah Ikan Dengan Penambahan Sumber Mineral Yang Berbeda Rulita Maulidya; Lia Handayani; Nurhayati Nurhayati; Siti Arifa
Jurnal TILAPIA Vol 5, No 1 (2024): Januari 2024
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/tilapia.v5i1.4428

Abstract

Limbah secara luas diklasifikasikan menjadi dua kategori sebagai biodegradable dan non biodegradable. Salah satu limbah yang saat ini menjadi masalah lingkungan adalah limbah yang berasal dari ikan. Limbah jika tidak dimanfaatkan pada akhirnya akan mencemari lingkungan. Proses pengomposan merupakan salah satu kegiatan untuk mengubah limbah menjadi produk yang bermanfaat. Penelitian ini bertujuan mengetahui apakah limbah ikan dapat dijadikan pupuk organik dengan penambahan sumber mineral yang berbeda dan untuk mengetahui sumber mineral manakah yang terbaik dalam pembuatan pupuk organik kompos. Penelitian ini dilakukan di Lampoh Keude, Aceh Besar, serta pengujian pH, N,P,K dan C-Organik yang  dilakukan di Laboratorium Ilmu Tanah dan Tanaman Fakultas Pertanian Universitas Syiah Kuala. Parameter pengujian pada penelitian ini adalah pH, N,P,K dan C-Organik dan uji organoleptik spesifikasi aroma. Hasil penelitian menunjukkan bahwa limbah ikan dapat dijadikan pupuk organik dengan penambahan sumber mineral yang berbeda karena mengandung Unsur N, P, K C-organik dan pH yang sesuai standar kualitas pupuk organik (SNI 19-7030-2004). Sumber mineral yang terbaik dalam pembuatan pupuk organik kompos dalam penelitian ini berdasarkan uji organoleptik adalah limbah sayuran karena memiliki tingkat kematangan dengan rasio C/N paling rendah yaitu 12 %, dan berdasarkan uji laboratorium adalah limbah buah karena mengandung kandungan unsur C- organik (18,68%) dan unsur N (1,55%) yang lebih tinggi dari yang lain, selain itu juga mengandung unsur P dan K yang masih tergolong tinggi serta nilai pH yang normal juga mengandung rasio C/N kedua lebih rendah daripada lainnya.
Pengaruh variasi penambahan jumlah tepung cangkang tiram (Crassostrea gigas) terhadap evaluasi sensori kerupuk Nurnidar Nurnidar; Lia Handayani; Rulita Maulidya
Jurnal TILAPIA Vol 5, No 2 (2024): Juli 2024
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/tilapia.v5i2.5171

Abstract

This study was conducted to determine the effect of oyster shell flour additives on the properties of the cracker organoleptic test. The research method used is the Laboratory experimental method through two stages of making oyster shell flour with NaOH 0.1 N and husk ash, and making crackers with the addition of oyster shell flour is selected as the best of the two flours as ingredients in making crackers. Nonparametric data were analyzed using the Kruskall-Wallis method, the Mann-Whitney test if there was a significant difference, followed by the Bayes test to determine the best treatment. Oyster shell crackers were selected by 30 semi-trained panelists, and the results showed that treatment D (addition of 15% oyster shell flour) resulted in more preferred crackers than other samples, with a taste value of 7.86±0.02, aroma value of 7.71±0.07, texture 7.75±0.07 (crispy), and color 7.79±0.02 (faded yellow, similar to the color of crackers in general).
Evaluasi sensori natural flavor ”pengganti MSG” dari limbah kulit dan tulang ikan tuna (Thunnus sp.) Febi Mulfiza; Lia Handayani; Rulita Maulidya
Jurnal TILAPIA Vol 5, No 2 (2024): Juli 2024
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/tilapia.v5i2.5169

Abstract

There are several compounds in flavoring that give food's special aroma, taste or characteristics, such as Monosodium Glutamate (MSG). MSG is a synthetic chemical that if consumed in excess can have a bad impact on health. MSG can be replaced with natural flavors that have a similar taste. Fish skin and bones have a high content of calcium and phosphorus, in addition to minerals, proteins and volatile compounds, so they can be used as natural spices as consumer awareness of natural flavors increases. This study aims to determine the effect of the comparison of tuna fish bone and skin (Thunnus sp.) as a natural flavor on organoleptics. The research method used is an experimental laboratory method, this study used two different types of waste and each treatment was carried out 3 times, The type of waste used was tuna bones and skin. With a ratio of water and tuna bone and skin waste, namely: 1:2 (b/v), 1:3 (b/v), 1:4 (w/v). Nonparametric data were analyzed using the Kruskall-Wallis method, the Mann-Whitney test if there was a significant difference, followed by the Bayes test to determine the best treatment. Flavoring was analyzed by 30 trained and semi-trained panelists. Based on the results of the organoleptic test, the best flavor was found in sample E with a taste preference value of 6.82±0.068, aroma 6.89±0.11, color 7.19±0.02, and texture 7.14±0.08.
MENUMBUHKAN JIWA ENTREPRENEUR SEJAK DINI DI SDN LAMKRAK ACEH BESAR MELALUI PENYULUHAN BUDIDAYA IKAN HIAS Azwar Thaib; Nurhayati Nurhayati; Faisal Syahputra; Ainal Mardhiah; Isfanda Isfanda; Vina Marisa; Ade Maya; Febi Mulfiza; Lia Handayani
JABI: Jurnal Abdimas Bhakti Indonesia Vol 4 No 1 (2023): Juni
Publisher : UNIVERSITAS BHAMADA SLAWI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36308/jabi.v4i1.488

Abstract

Jiwa entrepreneur tidak dibawa sejak lahir, namun harus diciptakan dan dipupuk sejak dini. Seseorang yang terbiasa melatih kewirausahaan sejak dini memiliki keuntungan dan perspektif yang berbeda dalam berwirausaha, dan menjadi modal penting bagi anak untuk mengembangkan produktivitas dan kemandirian ketika dewasa nanti. Anak yang di didik untuk memiliki jiwa entrepreneur memiliki kreatifitas, inisiatif dan kepercayaan diri yang tinggi untuk menjadi professional seperti yang di cita-citakan. Selama ini usia sekolah terutama anak yang masih dududk di bangku Sekolah dasar minim akan pembelajaran terkait wirausaha, sehingga anak-anak tumbuh dengan maindset kelak dewasa harus menjadi pegawai negeri untuk bekerja, sedikit sekali generasi milenial yang tumbuh dengan jiwa entrepreneur tinggi. berdasarkan permasalahan tersebut pengabdian ini bertujuan untuk menumbuhkan semangat wirausaha sejak dini kepada anak-anak di Sekolah Dasar Negeri Lamkrak, Aceh Besar. Sehingga kelak generasi milenial Indonesia mampu menghadapi ketatnya persaingan dan tantangan di era globalisasi MEA (Masyarakat Ekonomi ASEAN) dan merubah pola pikir anak bahwa sukses itu bukan harus menjadi seorang pegawai pemerintahan, namun bagaimana bisa membuka lapangan kerja bagi orang lain, sejak dini sudah ditanamkan mindset sukses adalah menciptakan lapangan pekerjaan bukan mencari lapangan pekerjaan.
Co-Authors Ade Maya Ainal Mardhiah Ardila Hanum Asmaini Asmaini Ayu Listia Azwar Thaib Azwar Thaib Cut Rahmawati Dara Nazila Dwi Apriliani Edi Saputra Elmi Wati Faisal Syahputra Faisal Syahputra Fajar Fajri Fajriyati Fajriyati Fanni Risna Farisah Nadhilah Febi Mulfiza Isfanda, Isfanda Marzatul Kiflah Mauditia Azhari Meliyana Meliyana Mulyadi Mulyadi Muslem Muslem Musran Musran Nadia Putri Nova Fifi Alfis Nurhayati Nurhayati Nurhayati Nurhayati Nurnidar Nurnidar Rahmat Munandar Reza Zuhrayani Riska Nanda Rulita Maulidya Sari Wardani Siti Arifa Suraiya Nazlia Susi Elamanidar Tedi Kasvarin Vina Marisa Yuliza Maulidar Zenni Farida