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All Journal Jurnal Veteriner Omni-Akuatika Journal of Research and Technology Jurnal Penelitian Perikanan Indonesia Jurnal Pengabdian Magister Pendidikan IPA Journal of Aquaculture and Fish Health Kontribusia : Research Dissemination for Community Development Jurnal Abdi: Media Pengabdian Kepada Masyarakat Grouper: Jurnal Ilmiah Perikanan Journal Of Aquaculture Development and Environment Jurnal Abdi Insani Journal of Marine and Coastal Science Journal of Fisheries & Marine Jurnal Perikanan
Adriana Monica Sahidu
Departemen Kelautan, Fakultas Perikanan Dan Kelautan, Universitas Airlangga, Surabaya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences Veterinary Other

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Production Jelly Candy and Soap derived from marine seaweed for health branding and community empowerment in Mojokerto East Java Pujiastuti, Dwi Yuli; Sahidu, Adriana Monica; Nirmala, Dwitha
Kontribusia : Research Dissemination for Community Development Vol 8 No 1 (2025): Kontribusia, January 2025
Publisher : OJS Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/kontribusia.v8i1.8737

Abstract

In this PKM program, our partner is residents in Mojokerto, Surabaya, East Java, Province. This community has generated the production of jelly candy and natural soap derived from marine seaweed. Seaweed processing has a very broad market potential due to the increasing demand and use of seaweed processing products, both in the fields of food, health, cosmetics, pharmaceuticals or industry. Seaweed development with an industrial concept approach that starts from upstream, processing basic products into formulated products with a lot of derivative products, both food and non-food products. In food ingredients, seaweed can be formulated into jelly candy that is in great demand from children to adults. In pharmaceutical grade, it can be formulated into cosmetics such as natural soap. Based on interviews and observations in the field, there are 3 main focuses of the problems currently faced by partners, namely: 1) lack of knowledge about seaweed, 2) seaweed application for food and non-food and 3) the packaging of product. Some of the things planned by the PKM team are innovating seaweed to be jelly candy and natural soap. The purpose of this activity is to provide knowledge and understanding of the diversification of processed seaweed products for both food and non-food purposes, which is expected to provide benefits in terms of increasing the added value of seaweed, awareness of hand washing hygiene, empowering women and at the same time increasing community income. This activity was realized with an approach in the form of making a sustainable cooperation program until the end of PKM, creating a family atmosphere between the two and understanding that the problems experienced were a shared problem so that they could be solved together according to the level of responsibility to achieve the expected benefits, namely increased yields, production and productivity and competitiveness, independence and welfare of the community.
PENGENALAN DIVERSIFIKASI PRODUK HASIL PERIKANAN PADA IBU DAN BALITA SEBAGAI UPAYA PENINGKATAN GEMAR MAKAN IKAN UNTUK MENCEGAH STUNTING DI KB TK YAA BUNAYYA, SURABAYA Sahidu, Adriana Monica; Subekti, Sri; Kurnia, Kiki Adi; Patmawati
Jurnal Abdi Insani Vol 11 No 4 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i4.1571

Abstract

Early childhood is the golden age of children's development to obtain an educational process and is also fundamental and strategic education in the development of human resources, therefore we, the Faculty of Fisheries and Maritime Affairs, Airlangga University, collaborate with Day Care- KB-PAUD and YAA BUNAYYA Kindergarten to carry out activities community service related to the introduction of diversified fishery products among mothers and toddlers as an effort to increase their interest in eating fish to prevent stunting. Day Care-KB-PAUD and TK YAA BUNAYYA is an educational institution for early pre-school age in Surabaya City, East Java Province with a total of 130 students and 25 teachers. Indonesia is a developing country that is still facing serious problems regarding stunting and improving nutritional status is a top priority, therefore having a community service program related to the introduction of fishery product diversification is one solution to increase fish consumption as a high protein intake to prevent stunting. In this community service activity, we introduce from an early age the importance of eating fish, the nutritional content, and the benefits obtained from consuming fishery products. The activities carried out were demonstrations distributing fish food products, providing education for children, parents and teachers about the importance of eating fish. Finally, we also share modules related to several types of fisheries food diversification which can be easily practiced at school or by parents at home
PENGENALAN PRODUK BERBASIS ISOLAT PROTEIN IKAN PADA MASYARAKAT PUTAT JAYA BARAT-SURABAYA SEBAGAI UPAYA DIVERSIFIKASI PRODUK UNTUK MENCEGAH STUNTING Patmawati, Patmawati; Mubarak, Ahmad Shofy; Sahidu, Adriana Monica; Pramono, Heru; Amin, Muhamad Nur Ghoyatul; Triastuti, Juni; Husein, Mohamad Akmal Alwi; Putri, Monica Angelina; Ramadhan, Novelix Arditan; Rokhim, Akhmad Nur; Rohmatin, Aulia; Wulan, Novrida; Maulidia, Cici; Arum, Kartika Dwi Sekar
Jurnal Abdi Insani Vol 12 No 1 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i1.2174

Abstract

The phenomenon of stunting has caught global attention as it may disrupt children growth and development which is important for national sakes. This problem also occurred on the community of Putat Jaya Barat, Surabaya. Despite the decrease of stunting prevalence on 2022 by 21.6%, the community of Surabaya should maintain their awareness to prevent the occurrence of stunting near in the future. Therefore, in order to prevent the occurrence of stunting, it is necessary to provide community service which is related to the introductory of protein isolate-based products from fisheries commodities. Protein isolate as a functional food has concentrated protein content which may fulfil daily consumption need. This community service activity was conducted to provide participants with the knowledge of stunting phenomenon, fisheries product diversification, and the demonstration on isolate protein production method. The result of this this community service activity showed that the participants were poorly informed with the stunting information, however the participants were still able to provide their family with adequate food consumption based on the concept of “4 Sehat 5 Sempurna”. The participants were also provided with the understanding toward fisheries product diversification. The questionnaires evaluation showed that the participants need further assistance related to the application of protein isolate on fisheries products, with the nutritional information, and healthy life socialization.
Pengaruh Fortifikasi Tepung Tulang Ikan Bandeng (Chanos chanos) Terhadap Karakteristik Fisikokimia dan Daya Terima Roti Tawar Mahfiroh, Ririn; Sahidu, Adriana Monica; Pujiastuti, Dwi Yuli
Jurnal Perikanan Unram Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1665

Abstract

Limbah tulang ikan bandeng ialah produk sampingan dari industri perikanan yang belum termanfaatkan secara maksimal. Produk tersebut terdapat kandungan kalsium dan protein tinggi sehingga potensial diolah sebagai bahan fortifikasi pangan. Roti tawar sebagai makanan yang populer di masyarakat diketahui rendah akan kandungan kalsium. Penelitian ini bertujuan guna mengkaji pengaruh penambahan tepung tulang ikan bandeng terhadap karakteristik fisikokimia dan tingkat kesukaan konsumen pada roti tawar. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) dengan lima tingkat konsentrasi fortifikasi, yakni 0%, 2,5%, 5%, 7,5%, dan 10%, masing-masing dengan empat kali ulangan. Parameter ujinya meliputi kadar air, protein, abu, dan kalsium, serta atribut tekstur seperti hardness, cohesiveness, springiness, dan chewiness, disertai uji hedonik pada warna, rasa, tekstur, dan aroma. Hasil menunjukkan bahwa fortifikasi tepung tulang ikan bandeng berpengaruh signifikan (p<0,05) terhadap sebagian besar parameter, kecuali warna. Peningkatan konsentrasi fortifikasi menyebabkan naiknya kadar protein, abu, dan kalsium, namun menurunkan kadar air dan beberapa parameter tekstur. Perlakuan terbaik diperoleh pada fortifikasi 5% (P2) berdasarkan analisis Bayes, dengan skor tertinggi pada seluruh parameter. Fortifikasi tepung tulang ikan bandeng sebesar 5% terbukti mampu memperkaya kandungan gizi roti tawar tanpa mengurangi tingkat kesukaan konsumen, serta menjadi upaya pemanfaatan limbah perikanan yang fungsional dan bernilai ekonomi.
ANALISIS MUTU IKAN TEMBANG (Sardinella fimbriata) DI TEMPAT PELELANGAN IKAN (TPI) BULU, UPT PPP BULU, TUBAN, JAWA TIMUR Fransisca, Fida; Isroni, Wahyu; Sahidu, Adriana Monica
Jurnal Penelitian Perikanan Indonesia Vol 29, No 3 (2023): (September) 2023
Publisher : Politeknik Kelautan dan Perikanan Karawang, BRSDM KP.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jppi.29.3.2023.%p

Abstract

Tembang fish (Sardinella fimbriata) is the dominant and economical fish catch at Technical Unit of Bulu Coastal Fisheries Port (CFP) and is delivered to Bulu Fish Auction Site (FAS) or known as TPI Bulu. Tembang fish has perishable food characteristics, so it is necessary to improve the quality of freshly caught fish by maximising handling methods, facilities, and sanitary hygiene. Fishermen in TPI Bulu still rarely apply cold chain to maintain fish quality and some use formalin because it is easily available and cheap. This study aims to determine the quality of tembang fish at TPI Bulu. Testing parameters include organoleptic test, pH test, TPC test, and formalin test. The results of the research on 90 tembang fish samples obtained an average organoleptic value of 7.00 and pH 6.16. The formalin test results were 32 samples (35.6%) positive for formalin and 58 samples (64.4%) negative for formalin. The average TPC test result was 4.7 x 105 CFU/gr. The results of the inspection of Good Fish Handling Methods (GFHM) 30% of the criteria were fulfilled and 70% of the criteria were not fulfilled.
Sosialisasi Teknik Pembuatan Tepung Ikan pada Pembudidaya Kepiting Bakau di Dusun Madak Belek, Desa Cendi Manik, Kecamatan Sekotong, Lombok Barat Diamahesa, Wastu Ayu; Andriyono, Sapto; Sahidu, Adriana Monica; Amin, Muhammad; Setyono, Bagus Dwi Hari; Affandi, Rangga Idris; Panosa, Alief Erwanda; Diniariwisan, Damai; Muahiddah, Nuri
Jurnal Pengabdian Magister Pendidikan IPA Vol 6 No 4 (2023): Oktober-Desember 2023
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v6i4.6060

Abstract

Sekotong adalah salah satu daerah dengan potensi besar dalam budidaya kepiting bakau. Namun, dalam praktiknya, para pembudidaya sering menghadapi kendala dalam pemanfaatan sumber daya pakan yang efektif dan berkelanjutan. Oleh karena itu, program sosialisasi teknik pembuatan tepung ikan di Desa Sekotong bertujuan untuk memberdayakan para pembudidaya kepiting bakau melalui pengenalan metode efisien dalam pengelolaan pakan, serta peningkatan pengetahuan terkait pemanfaatan sumber daya ikan lokal, khususnya ikan rucah. Metode yang digunakan dalam kegiatan ini adalah survei kegiatan pendahuluan, pelatihan, workshop, demonstrasi praktis, monitoring dan evaluasi. Kegiatan diikuti oleh beberapa stakeholder: pembudidaya kepiting bakau, dosen dan mahasiswa Unram, dosen dan mahasiswa Unair, serta remaja setempat. Hasil dari kegiatan ini adalah masyarakat pembudidaya kepiting bakau dapat memahami, menjelaskan, dan membuat tepung ikan rucah secara mandiri. Sosialisasi teknik pembuatan tepung ikan di Desa Sekotong, Lombok Barat, telah memberikan dampak positif dalam meningkatkan pengetahuan dan keterampilan para pembudidaya kepiting bakau. Untuk menjaga keberlanjutan program, disarankan adanya pengembangan lebih lanjut terhadap jejaring kerjasama antarpetani, serta pendampingan lanjutan dalam menghadapi perubahan lingkungan dan pasar.
Sosialisasi Pembuatan Pakan Kepiting Berbahan Dasar Ikan Rucah di Dusun Madak Belek, Kecamatan Sekotong, Lombok Barat Diamahesa, Wastu Ayu; Andriyono, Sapto; Sahidu, Adriana Monica; Amin, Muhammad; Setyono, Bagus Dwi Hari; Affandi, Rangga Idris; Panosa, Alief Erwanda; Diniariwisan, Damai; Muahiddah, Nuri
Jurnal Pengabdian Magister Pendidikan IPA Vol 7 No 2 (2024): April-Juni
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v7i2.7619

Abstract

Pembangunan sektor perikanan memiliki peran krusial dalam memperkuat ekonomi lokal dan meningkatkan ketahanan pangan di banyak wilayah, termasuk Desa Sekotong. Budidaya kepiting Bakau (Scylla serrata) telah menjadi salah satu kegiatan utama yang berpotensi meningkatkan pendapatan masyarakat di Desa Sekotong. Pemberdayaan masyarakat melalui pelatihan dan sosialisasi telah terbukti efektif dalam meningkatkan pengetahuan dan keterampilan dalam bidang budidaya perairan. Namun, sejauh ini, program pemberdayaan masyarakat yang dilakukan sebelumnya masih terfokus pada pemberian pakan alami dan teknologi budidaya lainnya, belum menyentuh aspek pembuatan pakan berbasis tepung ikan rucah. Dalam konteks ini, kegiatan pengabdian ini bertujuan untuk memberikan pemahaman dan keterampilan kepada pembudidaya kepiting Bakau mengenai pembuatan pakan berbasis ikan rucah serta pemanfaatannya dalam budidaya kepiting. Metode yang digunakan adalah melalui serangkaian pelatihan, workshop, demonstrasi praktis, dan monitoring serta evaluasi. Hasilnya menunjukkan peningkatan signifikan dalam pengetahuan dan keterampilan peserta terkait dengan pembuatan pakan kepiting berbasis ikan rucah. Program ini memberikan manfaat yang nyata bagi masyarakat Desa Sekotong dalam meningkatkan pendapatan mereka melalui peningkatan produksi dan kualitas budidaya kepiting Bakau. Selain itu, melalui keterlibatan mahasiswa dan dosen dari perguruan tinggi, program ini juga memberikan kontribusi dalam pengembangan ilmu pengetahuan dan teknologi di bidang budidaya perairan. Kesimpulannya, kegiatan pengabdian ini berhasil memberikan dampak positif bagi pembudidaya kepiting Bakau di Desa Sekotong. Evaluasi berkala dan kerjasama antara berbagai pihak diharapkan dapat memastikan berlanjutnya keberhasilan program ini dalam jangka panjang.
A Study of The Perceptions of Trawl Fishermen Towards The Rules of The Trawl Ban on The North Coast of East Java M Iqbal Satria; Adriana Monica Sahidu; Gunanti Mahasri; Fuad
Grouper Vol. 15 No. 2 (2024): Grouper : Jurnal Ilmiah Perikanan
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/grouper.v15i2.233

Abstract

The issuance of the cantrang prohibition regulation, namely Permen Kp No. 2 of 2015, is based on the decline in Fish Resources (SDI) which threatens sustainability, so for the sake of sustainability it is necessary to impose a ban on the use of trawls and seine nets including cantrang. This study will analyze how the perception of the seine net fishing community towards the rules of the cantrang ban. This study used survey methods, questionnaires and interviews and was conducted at PPP Mayangan Probolinggo and PPP Bulu Tuban. The number of samples in this study were 20 respondents with purposive sampling. Data analysis using Likert scale, validity test and reliability test. The results showed that if the government emphasizes the rules of the cantrang ban, cantrang fishermen will really lose income, causing increased unemployment, especially for crew members. On the other hand, the Ministerial Regulation will have a positive impact for the future in the form of sustainability of marine fish resources.
Introducing the Diversification of Fishery Products from Cultivated Milkfish as a Trigger for the Creative Economy in the Former Pros- titution Area of Kampung Dolly, Surabaya Patmawati, Patmawati; Saputra, Eka Saputra; Sahidu, Adriana Monica; Samara, Syifania Hanidah; Leonard, Rikky; Agustina, Maulida; Rahmawati, Ghisella Ayu; A'yun, Shindy Novia; Ibrahimi, Zulfan; Husein, Mohamad Akmal Alwi
Journal of Aquaculture and Fish Health Vol. 13 No. 3 (2024): JAFH Vol. 13 No. 3 September 2024
Publisher : Department of Aquaculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jafh.v13i3.40369

Abstract

Kampung Dolly was originally the largest prostitution areain Southeast Asia which is associated with nightlife. On 19June 2014, a policy was issued by the Surabaya city govern-ment to close this prostitution area which abruptly causedmany people to lose their jobs that previously could obtain anoverall economic turnaround of over 300 million rupiah pernight. Even after a decade, the community still has not beenable to recover its economic independence. The research wasdeemed indispensable for assisting the community regain itseconomic strength. This activity was conducted by the lectur-ers and students of the Faculty of Fisheries and Marine Uni-versitas Airlangga to foster a creative economy in KampungDolly community by utilizing fishery resources for 41 partici-pants who were members of MSME N'Jarang Nambe, Kam-pung Dolly, Surabaya. Assistance and monitoring were alsoprovided to ensure a successful outcome for the participants.Preliminary questionnaires found that 87.8% of participantshad ever bought fisheries products and were knowledgeableabout various diversification product types available in themarket. The final questionnaires observed the participants'preferences on product packaging, marketing, and licensing oftheir products. A total of 54% of participants preferred simplepackaging with affordable pricing, 66% of participants wouldrather sell their product at conventional markets directly, andonly 37% of participants have applied for business permits. Inconclusion, this activity has successfully providedcomprehensive insight regarding the introduction of productdiversification and assistance during the production process totrigger the entrepreneurial spirit for regaining economicstability in Kampung Dolly communities.
Karakteristik Mutu Mi Ikan Patin (Pangasius pangasius) dengan Penambahan Tepung Agar Syamsuri; Nurahman, Zahidan Fikri; Sahidu, Adriana Monica; Pujiastuti, Dwi Yuli
Journal of Research and Technology Vol. 9 No. 1 (2023): JRT Volume 9 No 1 Juni 2023
Publisher : 2477 - 6165

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jrt.v9i1.952

Abstract

Produk mi yang dikonsumsi oleh masyarakat umumnya digunakan sebagai sumber energi karena memiliki kandungan karbohidrat yang tinggi. Produk mi dengan pencampuran tepung terigu sebagai bahan utama dengan tepung lainnya sebagai tambahan seperti tepung ikan patin yang dinilai memiliki protein yang tinggi. Tepung agar memiliki sifat seperti gelatin serta memiliki kemampuan membentuk gel, sehingga tepung agar dinilai dapat membuat adonan mi tidak mudah putus karena gel agar-agar lebih kokoh dan kuat. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung agar terhadap mutu mi ikan patin, dan menentukan jumlah tepung agar dalam menghasilkan mutu terbaik mi ikan patin. Pengaruh penambahan tepung agar terhadap rupa mi ikan patin diduga berpengaruh pada karakteristik fisik mi yang terbentuk. Penelitian ini bersifat ekperimental menggunakan Perlakuan dalam penelitian ini yaitu variasi konsentrasi penambahan tepung agar (0 gram, 3 gram, 5 gram, dan 7 gram) ditambahkan didalam bahan utama tepung terigu dan tepung ikan patin. Hasil penelitian menunjukan bahwa terdapat pengaruh yang nyata (P<0,05) pada karakteristik sensori dan kimia mi basah ikan patin. Hasil uji sensori terbaik yaitu pada mi basah ikan patin dengan penambahan tepung agar P2. Mi basah P2 memiliki karakteristik kimia yaitu kadar air 49,45%, kadar abu 0,63%, protein kasar 12,27%, Lemak kasar 5,68%, Serat Kasar 3,42%, Karbohidrat 36,14%.
Co-Authors A'yun, Shindy Novia A. Shofy Mubarak Abdillah, Annur Ahadi Amin, Muhamad Nur Ghoyatul Andreas Berny Yulianto Ardianto, Nanang Arum, Kartika Dwi Sekar Bagus Dwi Hari Setyono Boedi Setya Rahardja Daruti Dinda Nindarwi Diamahesa, Wastu Ayu Diniariwisan, Damai DWI SURYANTO Dwi Yuli Pujiastuti Dwitha Nirmala Eka Saputra Fani Fariedah Fransisca, Fida Fuad Gia Asasa Ghassani Gunanti Mahasri Heru Pramono Husein, Mohamad Akmal Alwi Ibrahimi, Zulfan Isroni, Wahyu Khoiruddin, Muhamad Alfan Koesnoto Supranianondo Kurnia, Kiki Adi Leonard, Rikky M Iqbal Satria Mahfiroh, Ririn Maulida Agustina Maulidia, Cici Muhammad Amin Muhammed Jefri N. Juni Triastuti Nurahman, Zahidan Fikri Nuri Muahiddah Panosa, Alief Erwanda Patmawati Patmawati Patmawati, Patmawati Prayogo Prayogo Putri, Monica Angelina Rahmawati, Ghisella Ayu Ramadhan, Novelix Arditan Rangga Idris Affandi Rohmatin, Aulia Rokhim, Akhmad Nur Rozi Rozi Rr. Juni Triastuti Samara, Syifania Hanidah Sapto Andriyono Saputra, Eka Saputra Sri Subekti Syamsuri SYAMSURI Tri Nurhajati Widya Paramita Lokapirnasari Woro Hastuti Setyantini Wulan, Novrida Zahidan Fikri Nurahman