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All Journal Acta Aquatica: Aquatic Sciences Journal Unri Conference Series: Community Engagement Teknologi dan Industri Pertanian Indonesia
N. Ira Sari
Universitas Riau
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Other

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Pemberdayaan UMK Mina Sejahtera (Sun Ti Sukaku) dalam inovasi Mi Badoghak dan Mi Bakso Ikan Kuah Rempah sebagai produk unggulan daerah yang bernilai Ekonomi Dian Iriani; N. Ira Sari; Bustari Hasan; Elvrin Septyanti
Unri Conference Series: Community Engagement Vol 3 (2021): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.3.611-615

Abstract

Mina Sejahtera's (Sun Ti Sukaku) Micro and Small Enterprises (MSE) is a business group that has a legal entity consisting of 10 members with products in the form of badoghak noodles and spicy sauce fishball noodles. Badoghak comes from the Kampar District language which means savory taste. The purpose of implementing this activity for the community is to train the Mina Sejahtera MSE group in creating new innovations in processing fishery products in the form of Badoghak Noodles and Spicy Sauce Fishball noodles as regional superior products that are economically viable. The benefits of this activity in addition to the formation of MSE groups that can make both badoghak noodles and spicy sauce fishball noodles products so that in the end they can increase the income of the MSEs group, they can also develop the potential of the area. From the results of this activity, it was found that training in new product development innovation in the Mina Sejahtera MSE group has been successfully implemented and has been introduced/promoted both at the local and national scale. Furthermore, this product has also been able to improve the community's economy, especially the Mina Sejahtera MSE group.
Karakteristik Fisik dan Kimia Konsentrat Protein Kerang Darah (Anadara granosa) N. Ira Sari; Edison Edison; M. Lahmudin Nor
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 11, No 2 (2019): Vol. (11) No. 2, Oktober 2019
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (545.678 KB) | DOI: 10.17969/jtipi.v11i2.15148

Abstract

Penelitian ini bertujuan untuk mengetahui karakteristik fisik dan kimia konsentrat protein kerang darah dengan menggunakan bagian tubuh yang berbeda. Metode yang digunakan dalam penelitian ini adalah eksperimen yaitu melakukan pembuatan konsentrat protein kerang darah dengan menggunakan bagian tubuh kerang darah berbeda. Rancangan yang digunakan adalah  rancangan acak lengkap (RAL), non faktorial dengan 3 taraf perlakuan yaitu  A1 (menggunakan daging kerang yang di buang isi perut dan mantel),  A2 (menggunakan daging kerang yang di buang isi perut), A3 (menggunakan daging kerang utuh). Berdasarkan hasil uji mutu organoleptik perlakuan terbaik adalah A1 (bagian daging yang di buang isi perut dan mantel)  dengan krakteristik warna kuning keemasan, aroma sedikit bau kerang darah, dan tekstur agak halus dan lembut. Sedangan hasil uji kimia  perlakuan terbaik pada A3 (daging kerang utuh), dengan kadar air (7,96%), protein (78,06%), lemak (0,27%), abu (5,11%).
Penerapan Diversifikasi Snack Makaroni Ikan Aneka Rasa sebagai Upaya Akselerasi Daya Saing Produk Lokal Kelompok Mastali Madu Santhy W. Sidauruk; Dewita Dewita; N. Ira Sari; Desmelati Desmelati; Chicka Willy Yanti; Rindi Metalisa; Nurul Huda; Erlando Fatiranes; Tiara Beneva Putri; Bagaspati L. Sadewa; M. Reza Fanzuri
Unri Conference Series: Community Engagement Vol 7 (2025): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.7.423-437

Abstract

The Mastali Madu group is confronted with significant challenges in the marketing of its fish macaroni snacks. These challenges primarily stem from the group’s limited product variety in terms of flavor options and the absence of distribution permits, which restricts its marketing opportunities. To address these issues, a community service activity was conducted in the form of diversifying fish macaroni snacks into various flavors, with the aim of accelerating the competitiveness of the Mastali Madu group’s local products. The implementation methods included assistance in the diversification of fish macaroni snacks with various flavors and the procurement of product distribution permits. The findings of the activity demonstrated an enhancement and the capacity in the group members’ to manufacture fish macaroni snacks with diverse flavors, including grilled corn, BBQ, and balado. These snacks were found to possess a palatable taste, a crispy texture, and 86.67% extremely like of panelists’ hedonic level. From an economic perspective, the product has demonstrated added value in comparison to previous iterations, offering a diverse range of flavors and holding a-P-IRT license, thereby facilitating market expansion. The conclusion of this activity is that the implementation of diversified fish-flavored macaroni snacks can serve as one strategy to accelerate the competitiveness of local products, while also enhancing skills, self-reliance, and business opportunities for the Mastali Madu Group.
The effect of varied combinations of fermentation time on the quality of fermented (Peda) mackerel (Rastrelliger sp.) Tjipto Leksono; N. Ira Sari; Rinaldi Fitra Rahayu
Acta Aquatica: Aquatic Sciences Journal Vol. 12 No. 2 (2025): Acta Aquatica: Aquatic Sciences Journal
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/aa.v12i2.18651

Abstract

This study aimed to determine the effect of the combination of fermentation time at each fermentation stage on the quality of fermented “peda” mackerel (Rastreliger sp.) and to determine the optimal treatment combination of fermentation time to produce the best quality of “peda” mackerel. The research method used was an experiment by using a Completely Randomized Design (CRD) with 4 variants of combination treatments between the first stage fermentation time (A) and the second stage fermentation time (B), namely: 5 days and 4 days (A5B4), 5 days and 6 days (A5B6), 7 days and 4 days (A7B4), and 7 days and 6 days (A7B6). The results showed that the treatment of the fermentation time for 7 days at the first stage followed by the fermentation for 6 days at the second stage (A7B6) produced the best quality of “peda” mackerel and was significantly different from other treatments. The characteristics of “peda” mackerel produced were showing an attractive appearance, reddish brown in color; typical aroma of “peda” fish; delicious salty taste typical of fermented fish; and a semi-wet, flexible, and dense texture. The total content of lactic acid bacterias (LABs) in the fermented fish was 2.2 x 106 CFU/g; pH value 6.16; and aw value 0.65. Keywords: Fermentation Stage; Fermentation Time; Labs; Mackerel; Peda
Co-Authors Bagaspati L. Sadewa Bustari Hasan Chicka Willy Yanti Desmelati Desmelati Dewita Dewita Dian Iriani Edison Edison Erlando Fatiranes M. Lahmudin Nor M. Reza Fanzuri Nurul Huda Rinaldi Fitra Rahayu Rindi Metalisa, Rindi Santhy W. Sidauruk Septyanti, Elvrin Tiara Beneva Putri Tjipto Leksono