Article Per Year (5 Year)
p-Index From 2021 - 2026
4.914
P-Index
This Author published in this journals
All Journal Jurnal Peternakan Sriwijaya JURNAL ILMU DAN TEKNOLOGI PETERNAKAN JFMR (Journal of Fisheries and Marine Research) Jurnal Sains Teknologi dan Lingkungan (JSTL) Acta Aquatica: Aquatic Sciences Journal Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan Jambura Journal of Animal Science Jurnal Ilmiah Samudra Akuatika RANDANG TANA - Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat Bumi Raflesia Jurnal Pengabdian kepada Masyarakat Nusantara Serambi Journal of Agricultural Technology Stock Peternakan JURNAL AGROINDUSTRI HALAL Jurnal Teknologi Pengolahan Pertanian Teknologi dan Industri Pertanian Indonesia Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Eumpang Breuh: Jurnal Pengabdian Masyarakat ROCE : Jurnal Pertanian Terapan WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom Jurnal Perikanan Terpadu Nawadeepa: Jurnal Pengabdian Masyarakat
Ika Rezvani Aprita
Agroindustri, Politeknik Indonesia Venezuela
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Public Health Social Sciences Transportation Veterinary Other

Published : 42 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 42 Documents
Search

 1   2   3   4   5 
KAJIAN PENGGUNAAN JENIS IKAN DAN TEPUNG TERIGU PADA KUALITAS KIMIA, FISIK, DAN ORGANOLEPTIK KAMABOKO Anwar, Chairil; Aprita, Ika Rezvani; Irmayanti, Miss
JFMR (Journal of Fisheries and Marine Research) Vol. 3 No. 3 (2019): 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.2019.003.03.2

Abstract

Ikan sebagai salah satu produk hasil perairan merupakan sumber protein hewani mengandung protein yang cukup tinggi dan komposisi asam amino yang lengkap. Namun, ikan mudah menglami kerusakan dan pembusukan. Oleh sebab itu, untuk menanggulangi hal tersebut maka diperlukan suatu cara pengolahan ikan sehingga dapat mempertahankan daya simpan serta daya awet ikan tanpa mengurangi nilai gizinya. Salah satu produk hasil pengolahan ikan adalah kamaboko. Kamaboko adalah suatu bentuk kue ikan yang terbuat dari gel protein. Penelitian ini bertujuan untuk mengkaji pengaruh jenis ikan (bandeng dan kembung) dan konsentrasi tepung terigu yang digunakan terhadap mutu kamaboko ikan yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Lengkap pola faktorial yang terdiri dari dua faktor yaitu faktor jenis ikan (bandeng dan kembung) dan konsentrasi tepung terigu (5%, 10%, 15%, dan 20%) dengan tiga kali ulangan. Hasil penelitian menunjukkan bahwa faktor jenis ikan dan konsentrasi tepung terigu memberikan pengaruh yang nyata terhadap kekenyalan dan kekerasan kamaboko yang dihasilkan. Faktor jenis ikan dan konsentrasi tepung terigu memberikan pengaruh yang sangat nyata terhadap kadar air dan kadar protein kamabako yang dihasilkan. Berdasarkan hasil analisis kimia terhadap kadar protein kamaboko menunjukkan bahwa kamaboko jenis ikan bandeng pada konsentrasi tepung terigu 5 % adalah produk terbaik karena memiliki kadar protein tertinggi yaitu 11,67 %, sehingga dapat meningkatkan konsumsi protein masyarakat sebagai sumber gizi penting. Hasil uji organoleptik, tingkat penerimaan panelis terhadap warna, penampakan, aroma, rasa, tekstur serta uji potong menunjukkan bahwa kamaboko dengan perlakuan jenis ikan bandeng dengan penambahan tepung terigu pada konsentrasi 5% merupakan perlakuan terbaik.
Pembuatan Virgin Coconut Oil (VCO) dengan Penambahan Daun Pandan di desa Bineh Blang kecamatan Ingin Jaya kabupaten Aceh Besar Husein Abdullah, Umar; H.A, Umar; Aprita, Ika Rezvani; Agustina, Sri; Nisa, Raisatun
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 4 No. 4 (2023): Jurnal Pengabdian kepada Masyarakat Nusantara (JPkMN)
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Salah satu produk olahan buah kelapa adalah VCO (Virgin Coconut Oil). Minyak VCO  diperoleh dari daging buah kelapa segar.Desa Bineh Blang terletak di Kecamatan Ingin Jaya Kabupaten Aceh Besar yang memiliki banyak pohon kelapa. Hal tersebut yang menjadi dasar pemilihan lokasi kegiatan pengabdian kepada Masyarakat. Tim rombongan Pengabdian kepada Masyarakat (PkM) yang terdiri dari beberapa orang dosen yang dibantu oleh beberapa mahasiswa melakukan survei dan analisis situasi pada desa tersebut sehingga permasalahan di desa tersebut dapat diidentifikasi. Hasil survei menunjukkan permasalahan yang dihadapi oleh masyarakat, yaitu rendahnya pengetahuan masyarakat tentang olahan produk dari buah kelapa. Pemecahan dari permasalahan yang dihadapi oleh masyarakat adalah dengan memberi pengetahuan proses pembuatan VCO dengan memanfaatkan potensi sumber daya alam di desa dalam meningkatkan kesejahteraan masyarakat. Kegiatan Pengabdian kepada Masyarakat ini bertujuan untuk mensosialisasikan kepada masyarakat agar mampu meningkatkan pengetahuan dan keterampilan melalui pemanfaatan potensi buah kelapa  sebagai bahan baku dasar untuk pembuatan VCO di desa Bineh Blang kecamatan Ingin Jaya kabupaten Aceh Besar. Masyarakat di desa Bineh Blang tertarik dengan adanya inovasi baru yaitu penambahan daun pandan pada proses pembuatan VCO, sehingga mereka dapat mengoptimalkan sumber daya di desa tersebut.  Hasil dari  kegiatan pengabdian masyarakat ini adalah masyarakat telah mengerti dan mengetahui  pengolahan buah kelapa menjadi VCO dengan memanfaatkan inovasi daun pandan dari hasil tanaman pekarangan rumah mereka serta mampu mempraktekkannya sehingga dapat meningkatkan taraf perekonomian dalam kebutuhan sehari-hari.
Pengaruh Penambahan Tepung Rumput Laut (Eucheuma cottonii) dan Rasio Pasta Ubi Jalar Ungu (Ipommoea batatas var Ayamurasaki) – Tepung Terigu pada Karakteristik Mie Basah Sari, Putri Meutia; Muhardina, Virna; Hakim, Lukmanul; Rahmiati, Tengku Mia; Sunartaty, Rita; Irmayadani, Irmayadani; safitri, isna; Aprita, ika Rezvani; Luciana, Lisma
Jurnal Teknologi Pengolahan Pertanian Vol 5, No 2 (2023): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v5i2.8700

Abstract

Seaweed (Eucheuma cottonii) is an abundant marine commodity in Indonesia, used for gelatin and carrageenan in food, pharmaceutical, and cosmetics industries, while sweet potato is one of crop commodities as a source of carbohydrates having potential for food diversification and agro-industry, such as noodle. The main concern characteristic of noodle is chewiness and elasticity. The aim of this study was to determine the effect of seaweed flour addition and the ratio of purple of sweet potato paste on quality of noodle. The research was conducted by using Completely Randomized Design (CRD) consisting of two factors, namely seaweed flour concentration (P) (10%, 20%, 30%), and ratio of sweet potato paste (R) (50:50, 60:40, 70:30). The results showed that the addition of seaweed flour (P) had no significant effect on water content, cooking time, organoleptic test regarding color, taste, and elasticity, but it had effect on ash content, water absorption capacity, and breaking strength. On the other hand, ratio of sweet potato had no significant effect on ash content, breaking strength, cooking time, and organoleptic tests of color, taste, and elasticity. The interaction between those two factors had effects on water and ash content. The best treatment was adding 30% of seaweed flour with ratio of sweet potato paste 60:40, in which 62.2% water content, 0.92% ash, 61% water absorption, 13 cm breaking strength, 2.15 minutes, and usual acceptance of organoleptic parameters (color, taste, elasticity). Keywords: Elasticity; noodle; purple sweet potato paste; seaweed flour
Socialization and Training of Maize Milk Making to the Community of Bak Dilip Village, Montasik District, Aceh Besar Regency: Sosialisasi dan Pelatihan Pembuatan Susu Jagung Pada Masyarakat Desa Bak Dilip Kecamatan Montasik Kabupaten Aceh Besar Aprita, Ika Rezvani; Endiyani; Mulla Kemalawaty; Chairil Anwar; Irmayanti; Indra Akbar
WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom Vol. 1 No. 1 (2024): JPKM WISDOM 1, 2024
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Bak Dilip Village is one of the villages located in Montasik District, Aceh Besar Regency. This village has a very large agricultural land and corn crops are one of the main commodities. This community service activity aims to increase the knowledge and skills of the Bak Dilip Village Community regarding corn processing into processed corn milk products that are nutritious and have economic value. Community Service activities consist of several lecturers assisted by several students conducting surveys and analyzing the situation in the village so that problems can be identified. The survey results show that one of the problems faced by the community, namely the low knowledge of the community about processed products from corn that have high economic value. The solution to the problems faced by the community is through providing knowledge of the process of making good corn milk by utilizing the potential of natural resources in the village in improving community welfare. The Bak Dilip Village community, especially the PKK mothers, were very enthusiastic in participating in this Community Service Activity. The result of this Community Service Activity is that the community has understood the process of processing corn into corn milk, and can apply it so that it can meet nutritional needs at home and can improve the economic level of the community.
Growth performance of gouramy (Osphronemus gouramy) with the addition of activated charcoal from tuna (Thunnus sp) bone waste in feed Nazlia, Suraiya; Nurhayati, Nurhayati; Riski, Ade Maya; Aprita, Ika Rezvani; Sabri, Mustafa; Afriana, Safrida; Febri, Suri Purnama
Acta Aquatica: Aquatic Sciences Journal Acta Aquatica: Jurnal Ilmu Perairan, Vol. 10: No. 1 (April, 2023)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/aa.v1i2.9431

Abstract

This study aims to determine the effect of adding activated charcoal from tuna bones on the growth of gouramy. This research was conducted at the Integrated Laboratory of the Faculty of Fisheries, Abulyatama University, Aceh. The test fish used were gouramy seeds with a size of 2-3 g and 5-6 cm. This study used a non-factorial completely randomized design, consisting of four treatments and three replications, including A (control; without the addition of activated charcoal), B (addition of 1% activated charcoal in feed), C (addition of 2% activated charcoal in feed), and D (addition of 3% activated charcoal in feed) for 60 days of the rearing period. Fish are kept in an aquarium with a size of 60 x 40 x 40 cm as many as 10 fish per container with a water level of 30 cm. During the maintenance period, fish were fed twice a day at satiation. Parameters measured included survival, absolute weight and length growth, daily growth rate (LPH), and feed conversion ratio (FCR). The data were analyzed using analysis of variance (ANOVA). if significantly different, continue further testing using Duncan. The results showed that the addition of 2% tuna bone activated charcoal in feed affected growth performance including in absolute weight and length growth, SGR, and gave the best value on FCR and SR of 8.98 ± 0.20 g; 3.36±0.13cm; 2.60±0.11; 1.63; 100±0.00%.Keywords: activated charcoal; Osphronemus gouramy; growth; fish bone
The effect of commercial feeds with different protein content on the growth and survival of tiger shrimp fry (Penaeus monodon) Sihombing, Andri; Febri, Suri Purnama; Isma, Muhammad Fauzan; Haser, Teuku Fadlon; Nazlia, Suraiya; Aprita, Ika Rezvani; Rusydi, Rachmawaty; Nurdin, Muh Saleh
Acta Aquatica: Aquatic Sciences Journal Acta Aquatica: Jurnal Ilmu Perairan, Vol. 10: No. 3 (December, 2023)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/aa.v10i3.12315

Abstract

In Aceh Province, tiger prawns (Penaeus monodon) are one of the main commodities of farmers for cultivation. Feed is one of the factors that can support the development of tiger prawn culture. The quality feed is feed that contains essential nutrients in sufficient quantities, one of which is protein. This study aims to determine the effect of commercial feed with different protein content on the growth and survival of tiger prawn fry. This study used a completely randomized design (CRD) method consisting of 3 treatments and 4 repetitions, namely P1 (using 40% protein feed), P2 (using 35% protein feed), and P3 (using 26% protein feed). The results showed that commercial feed with different protein content had an effect on active weight growth and feed conversion ratio, but had no effect on tiger prawn survival. Furthermore, the best protein content for the growth and survival of tiger prawn was obtained, namely 40%.Keywords: commercial feed; growth; protein; survival rate; tiger prawn.
EFEKTIVITAS PEMBERIAN KITOSAN PADA PAKAN TERHADAP ORGANOLEPTIK IKAN LELE DUMBO (Clarias gariepinus) Syahputra, Nanda; Febri, Suri Purnama; Komariyah, Siti; Haser, Teuku Fadlon; Aprita, Ika Rezvani
Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan Vol 21 No 2 (2023): Jurnal Agroqua
Publisher : University of Prof. Dr. Hazairin, SH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32663/ja.v21i2.3783

Abstract

The cultivation of dumbo catfish (Clarias gariepinus) has great potential to be a profitable business as long as farmers can overcome obstacles such as odors in ponds and fish. Maintenance ponds that are not paid enough attention to make the aroma of the resulting dumbo catfish slime stronger. In overcoming this problem, we need a material that can reduce the odor in dumbo catfish. One natural ingredient that can improve water quality and reduce odor in catfish is by mixing chitosan in the feed. The purpose of this study was to evaluate the effectiveness of chitosan in removing odors and to determine the best dose of chitosan for eliminating odors in dumbo catfish. This study used an experimental method with a completely randomized design (CRD). The treatments used were (P0 = without chitosan; P1 = 2% chitosan; P2 = 4% chitosan; P3 = 6% chitosan, with 3 repetitions for each treatment). Parameters observed included organoleptic tests including aroma, texture, and taste to determine the effect of chitosan on dumbo catfish meat. The results of the study showed that the addition of chitosan to feed had a significant effect on eliminating odors in the organoleptic (aroma, texture, taste) of African catfish. The best dose of chitosan to remove odor in dumbo catfish (Clarias gariepinus) is at P2 (dose 4%) and P3 (6%).
Teknologi Pengolahan Tepung Daun Kelor Sebagai Substitusi Bahan Pewarna Alami Terhadap Olahan Pangan Novi Mailidarni; Aprita, Ika Rezvani; Yanti, Fitri; Rejeki, Sri Untari Puji
Nawadeepa: Jurnal Pengabdian Masyarakat Volume 1, No 1 (2022): December
Publisher : Pencerah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58835/nawadeepa.v1i1.89

Abstract

Moringa (Moriga oleifera Lam) is not only a vegetable but also has benefits and ingredients that are good for the health of the body, Moringa also contains vitamins, minerals, protein and fat. One of the most prominent contents of Moringa is antioxidants, especially the leaves which contain high antioxidants. Based on phytochemical tests, Moringa leaves (Moriga oleifera Lam.) contain tannins, steroids and triterpenoids, flavonoids, saponins, inter-quinones, and alkaloids, all of which are antioxidants. This service is carried out in several stages, the first stage is the preparatory stage with activities to coordinate with the head of SMA Negeri 1 Kuta Baro Aceh Besar Regency regarding the cooperation agreement and place of implementation, preparation of workshop materials and preparing time and activities for implementing the workshop on the theme Processing Technology of Moringa Leaf Flour as a Substitution of Natural Coloring Materials for Food Processing. Community service participation in this case involved 23 teacher participants along with 12 student participants from SMA Negeri 1 Kuta Baro, Aceh Besar Regency as training participants with a total of 35 participants. With this activity, cooperation can be established between SMA Negeri 1 Kuta Baro, Aceh Regency. Based on the results of the dedication that has been done, it is known that the teachers and students of SMA Negeri 1 Kuta Baro Aceh Besar Regency are enthusiastic in participating in community service activities related to the themes presented by the presenters regarding knowledge of technology development and the latest innovations in producing a product. The training provided is training needed by partners such as in the analysis of problems which reveals that current problems are related to processed food snacks using dangerous synthetic chemical dyes.
Effectiveness of Soybean (Glycine max) Extract Dosages on Sperm Motility of Pangasius pangasius Stored Under Preservation Temperature Putri, Cut Lutfina; Febri, Suri Purnama; Haser, Teuku Fadlon; Nurjanah, Lilis; Malahayati, Shadiqa; Aprita, Ika Rezvani; Nazlia, Suraiya
Jurnal Ilmiah Samudra Akuatika Vol 9 No 2 (2025): Jurnal Ilmiah Samudra Akuatika
Publisher : Fakultas Pertanian Universitas Samudra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33059/jisa.v9i2.13192

Abstract

This study aims to analyze the effectiveness and determine the dosage of soybean extract that can increase the motility of catfish sperm stored at preservation temperature. The research method used is RAL (Completely Randomized Design) with 4 treatments 3 replications where P1 0 ml soybean extract / 1 ml sperm, P2 0.3 ml soybean extract / 1 ml sperm, P3 0.6 ml soybean extract / 1 ml sperm, and P4 0.8 ml soybean extract / 1 ml sperm. The pH of catfish sperm before and after mixing soybean extract is 8. While after cryopreservation, the pH in treatment P1 is 5, treatments P2 and P4 are 6, and in treatment P3 with a value of 7. The volume of sperm used in treatments P1, P2, P3, and P4 before being diluted is 3 ml. The color of catfish sperm in P1 is milky white, while in P2, P3, P4 the color of the sperm is cream and smells fishy. Meanwhile, the viscosity level in P1 was thick, P2 was thin, and P3 and P4 were liquid. The results of observations of catfish sperm motility obtained the best value in treatment P3 (0.6 ml of soybean extract/1 ml of sperm) with a value of 2.6 (good). Meanwhile, the worst motility value was obtained in treatment P1 (without the addition of extract) with a motility value of 0.6, which is considered poor.
The effect of the color of the rearing container on the growth and survival of tambaqui (Colossoma macropomum) Fikri, Andrian; Febri, Suri Purnama; Komariyah, Siti; Maulida, Cici; Aprita, Ika Rezvani; Nazlia, Suraiya; Setyawan, Febby Hadi; Pulungan, Ahyar; Widya, Devita Aristya Sri
Jurnal Perikanan Terpadu Vol 6, No 2 (2025): Jurnal Perikanan Terpadu Volume 6 Nomor 2
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpterpadu.v6i2.13502

Abstract

Tambaqui (Colossoma macropomum) is a commodity with high economic value because it is a consumption fish. The purpose of this study was to analyze the effect of different colors of rearing containers on the growth and survival of freshwater pomfret fry. The method used in this study was an experimental method with 4 treatments repeated 3 times. In each treatment, a different color was given: P1 = transparent (control), P2 = black, P3 = blue, P4 = green. The results of these treatments significantly affected absolute weight growth, absolute length growth, and daily growth rate. Meanwhile, the survival rate and feed conversion ratio did not have a significant difference. The highest absolute weight growth was found in P3 at 13,67g, while the lowest absolute weight growth was found in P1 at 8,75g. The highest absolute length growth was found in P3 at 3,49cm, while the lowest absolute length growth was found in P1 at 2,39cm. Meanwhile, the highest daily growth rate was found in P3 at 34,18g, while the lowest daily growth rate was found in P1 at 21,88g. From the results of providing different container colors in the maintenance container, the brighter the color used, the better the resulting growth is categorized
Co-Authors Afdhal Fuadi Afriana, Safrida ambartiasari, Geta Antoni Antoni Asrul Asrul Azmi, Fauziah Chairil Anwar Chairil Anwar Devani, Khairul Dewi Yana Dewi Yana Elvira, Ilian Endiyani Endiyani Endiyani Endiyani Fahmy Fadly Faisal Mustafa Febri, Suri Purnama Fikri, Andrian Fitri Yanti H.A, Umar Hanisah Hanisah Hanisah, Hanisah Harahap, Antoni Haser, Teuku Fadlon Hayatun Nufus Hidayat, Fadlan Humeira Husein Abdullah, Umar Indra Akbar Irhami Irhami Irhami Irhami Irhami Irhami Irhami Irhami, Irhami Irmayadani, Irmayadani Irmayanti Irmayanti Irmayanti, Irmayanti Irmayanti, Miss Isma, Muhammad Fauzan Isna Safitri, Isna Kemalawaty, Mulla Lilis Nurjanah luciana, Lisma Lukmanul Hakim MAGHFIRAH Malahayati, Shadiqa Mariani L Maulana, Febri Maulida, Cici Mizar Liyanda Muh. Saleh Nurdin Muhammad Iqbal Kusumabaka Rianse Muhammad Zul Ikhsanul Majid Mulla Kemalawaty Mulla Kemalawaty Mulla Keumalawaty Nazlia, Suraiya Nisa, Raisatun Novi Mailidarni Nurhayati Nurhayati Putri, Cut Lutfina Putriningtias, Andika Rachmat Hidayat Rachmawati Rusydi, Rachmawati Radhiah, Radhiah Rahmiati, Tengku Mia Rejeki, Sri Untari Puji Renanti, Tia Reza Salima RH Fitri Faradilla Riski, Ade Maya Rozalina Rozalina Rusydi, Rachmawaty Safiah, Safiah Sari, Nurdian Novita Sari, Putri Meutia Setyawan, Febby Hadi Sihombing, Andri Siti Balqies Indra Siti Komariyah Sri Agustina Sri Agustina Sri Agustina, Sri Sri Rejeki Stevelint Ayu Rizki Sunartaty, Rita Suraiya Nazlia Suraiya Nazlia Suraiya Nazlia Suri Purnama Febri Suri Purnama Febri Syahputra, Nanda Syamsiar, Syamsiar Teuku Fadlon Haser Umar HA Virna Muhardina, Virna Widya, Devita Aristya Sri Windayani, Windayani Yolanda, Riska Yusran Akbar Yusran Akbar Zulvia Maika Letis