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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Berkala Perikanan Terubuk Dinamisia: Jurnal Pengabdian Kepada Masyarakat Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Unri Conference Series: Community Engagement Journal of Rural and Urban Community Empowerment CANANG: Jurnal Pengabdian Masyarakat Jurnal Abdimas Indonesia
Sumarto, Sumarto
Departemen Teknologi Hasil Perikanan, Fakultas Perikanan Dan Ilmu Kelautan Universitas Riau
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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THE CHARACTERISTICS OF NANOPARTICLE QUALITY OF SAND SEA CUCUMBER (Holothuria scabra) MEAT COLLAGEN WITH DIFFERENT STIRRING TIME Syafrijal Syafrijal; Sumarto Sumarto; Dewita Dewita
Berkala Perikanan Terubuk Vol 46, No 3 (2018): November 2018
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (415.448 KB) | DOI: 10.31258/terubuk.46.3.27-36

Abstract

This research was aimed to determine the characteristics of nanoparticle quality of sand sea cucumber meat collagen (Holothuria scabra) with different stirring time. The method was carried out experimentally by conducting an experiment on nanoparticles of meat sand sea cucumber (Holothuria scabra) with different stirring i.e. 1, 2 and 3 hours. The results showed that on the fresh of meat sand sea cucumber has moisture, protein, ash, fat, and carbohydrate content was 78.94%, 79.67%, 6.74%, 4.82%, and 8.77%, respectively. The nanoparticles of collagen produced showed that different stirring time was affected by the quality characteristics of nanoparticles of sea cucumber meat collagen. The best result was obtained at 3 hours of stirring time which produced collagen nanoparticles with a yield rate of 14.33%, moisture 65.79%, ash 0.70%, protein 98.23%, pH 3.83 and particle size 950 nm.
PERBANDINGAN PENCAMPURAN DAGING IKAN PATIN (Pangasius hipopthalmus) DENGAN IKAN GABUS (Channa striata) PADA KARAKTERISTIK SURIMI Bobby Saputra; Desmelati Desmelati; Sumarto Sumarto
Berkala Perikanan Terubuk Vol 44, No 1 (2016): Februari 2016
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (291.687 KB) | DOI: 10.31258/terubuk.44.1.79 - 89

Abstract

The purpose of this research was to evaluate the quality characteristic of surimi where made from a mixture of pangasius catfish and snakehead meat. Catfish and snakehead weighing range 800-1.000 gram/fish were obtained from a fish market in Pekanbaru. Catfish and snakehead meat was separated and blended. Five types of surimi were prepared from the two fish meat with a ratio of catfish and snakehead : 100% catfish meat, 100% snakehead meat, 75% catfish meat + 25% snakehead meat, 50% catfish meat + 50% snakehead meat and 25 % catfish meat + 75% snakehead meat. Surimi was leached in a fluid with 0,3% salt, temperature 5-10oC for 15 minutes, filtered, pressed then added 4% sucrosa, 4% sorbitol and 0,3% STTP. Surimi was analized for quality characteristics, gel strength (fold test and bite test), water holding capacity, pH and proximate. The research was designed using RAL and different between treatments were tested by Duncan test. The results showed surimi was prepared ​​from50% catfish meat+ 50% snakehead was the best treatment; the folding test value was 4,2 which was not cracked when folded in half circle; the bite test value was 7,2 strongly elasticity; water holding capacity 37,7%; pH 6,2; protein contant 17,7%; fat contant 0,9% and ash contant 2,1%.
PENGARUH PROSES PEMASAKAN TERHADAP PERUBAHAN KANDUNGAN PROTEIN DAN ASAM AMINO IKAN SEMBILANG (Paraplotosus Albilabris) vivi_warningsih vivi_warningsih; mery_sukmiwaty mery_sukmiwaty; sumarto_sumarto sumarto_sumarto
Berkala Perikanan Terubuk Vol 46, No 1 (2018): Februari 2018
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (147.328 KB) | DOI: 10.31258/terubuk.46.1.33-43

Abstract

This researh was aimed to determine the changes of protein and amino acid profil content of catfish (Paraplotosus albilabris). The research method is conducted by experimental method that was doing a series of experimental research of different cooking process in catfish. The design used was a completely randomized design non factorial with 4 levels treatment namely:without cooking process as a control (P0), boiling cooking process (P1), boiling cooking process with salt (P2), and steaming cooking process (P3). The results showed that the nutritional content of catfish after the different cooking treatment gave a real effect on the water, ash, fat, and protein content and gave different amino acid profile each different cooking process. Boiling cooking process had amino acid content 90.58% and closed to amino acid content of fresh catfish (control). The binding capacity of catfish flour from different raw material gave the different of water holding capacity value ie catfish flour from fresh condition 3.3g/g (P0), boiling cooking process 3.1g/g(P1), boiling cooking process with salt 3.1g/g(P2), and steaming cooking process 3.7 g/g (P3).
PENERAPAN INOVASI TEKNOLOGI RUMAH PENGERING SINAR MATAHARI PADA PRODUK KERUPUK SAGU FUNGSIONAL DARI IKAN BIANG (Ilisha elongata) DI KUBE “DIAN LESTARI” SELATPANJANG KABUPATEN KEPULAUAN MERANTI Sumarto Sumarto; Desmelati Desmelati; Suparmi Suparmi; Dahlia Dahlia; N. Ira Sari; Santhy W Sidauruk
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5 No 2 (2021)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.5.2.116-122.2021

Abstract

Kegiatan ini bertujuan untuk mengembangkan inovasi dan penerapan teknologi rumah pengering sinar matahari semi-tertutup berbahan plastik UV pada produk kerupuk sagu fungsional dari ikan biang Ilisha elongata di UMKM Kube “Dian Lestari” Selatpanjang Kabupaten Kepulauan Meranti Provinsi Riau. Metode pelaksanaan kegiatan dilakukan melalui penyuluhan dan percobaan langsung pembuatan alat pengering sinar matahari semi tertutup dari bahan plastik UV untuk diterapkan pada produk kerupuk sagu fungsional dari ikan biang. Kegiatan pembuatan rumah pengering sinar matahari semi tertutup berbahan plastik UV melibatkan partisipasi dari tim pengabdian Universitas Riau dan UMKM Kube “Dian Lestari”. Rumah pengering sinar matahari memiliki dimensi panjang 5 meter, lebar 2 meter dan tinggi 1,8 meter. Bagian dalam pengering memiliki kisaran suhu panas 45-62 oC, terdapat dua tingkatan rak dengan jumlah 16 rak, masing-masing tingkatan terdiri dari 8 rak pengering dengan ukuran panjang rak 100 meter dan lebar 85 cm, rak pengering dibuat dari bahwa kawat berlapis plastik sehingga tahan dan aman untuk produk pangan. Hasil penerapan rumah pengering sinar matahari semi tertutup terhadap produk kerupuk sagu fungsional ikan biang memiliki keunggulan yaitu: waktu pengeringan 24-36 jam, kapasitas pengering mencapai 20 kg, produk kerupuk aman dari cuaca hujan dan produk higenis, dan memiliki efisiensi waktu pengeringan lebih cepat daripada pengeringan biasa (3-4 hari). Kegiatan pengabdian masyarakat berpengaruh terhadap peningkatan produksi dan pendapatan keuntungan dari produk yang dihasilkan. Kata kunci: fungsional, kerupuk sagu, rumah pengering, sinar matahari ABSTRACT This activity aims to develop innovation and application of semi-enclosed sun-drying house technology made from UV plastic on functional sago cracker products from Biang fish (Ilisha elongate) at “UMKM Kube Dian Lestari" Selatpanjang, Meranti Islands Regency, Riau Province. The method of carrying out the activities were carried out through counseling and direct experiments in making semi-enclosed sun dryers from UV plastic material to be applied to functional sago crackers products from Biang fish (Ilisha elongata). The activity of making a semi-enclosed sun dryer house made of UV plastic involves the participation of the Riau University service team and Kube UMKM "Dian Lestari". The sun-drying house has dimensions of 5 meters long, 2 meters wide, and 1.8 meters high. The inside of the dryer has a hot temperature range of 45-62 oC, there are two levels of shelves with a total of 16 shelves, each level consists of 8 drying racks with a shelf length of 100 meters and a width of 85 cm, the drying rack is made of plastic-coated wire so that resistant and safe for food products. The semi-enclosed drying room applied to sago biscuit products has the following advantages: 24-36 hours drying time, drying capacity reaches 20 kg, cracker products are safe from rainy weather and hygienic products, and have faster drying efficiency than normal drying (3-4 days). Community service activities have an effect on increasing production and profit income from the products produced. Keywords: functional, sago crackers, drying house, sunlight
Pengembangan Alih Teknologi Pengolahan Mie Sagu Ikan Biang (Ilisha elongata) di Kube “Dian Lestari” Selatpanjang Kabupaten Kepulauan Meranti Sumarto Sumarto; Desmelati Desmelati; Dahlia Dahlia; Suparmi Suparmi; Dewita Dewita; Pareng Rengi
Journal of Rural and Urban Community Empowerment Vol. 3 No. 2 (2022): April 2022
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jruce.3.2.37-44

Abstract

Kegiatan pengabdian bertujuan untuk mengembangkan teknologi terapan pengolahan mie sagu dengan fortifikasi tepung ikan biang sebagai usaha varian baru bagi Kube “Dian Lestari” Selatpanjang dalam rangka pengembangan usaha industri kecil berkelanjutan di Kabupaten Kepulauan Meranti Provinsi Riau. Sasaran kegiatan pengabdian dan pelatihan melibatkan pihak pengelola dan karyawan industri pengolahan mie sagu Kube (UMKM) “Dian Lestari Desa Alahair Selatpanjang. Produk mie sagu dengan fortifikasi tepung ikan biang 2% memberikan varian baru dengan tampilan rupa mie rapi, utuh, dan berwarna cerah. Rasa mie sagu menjadi lebih gurih terasa sedikit ikan, aroma mie sagu masih dominan beraroma khas mie sagu, dengan tekstur mie sagu masih kenyal dan kompak seperti mie sagu kontrol (tanpa penambahan tepung ikan biang). Hasil uji coba pada konsumen terhadap mie sagu varian baru dengan penambahan tepung ikan biang memberikan kriteria rasa unik, gurih dan enak dengan tekstur yang masih stabil kenyal dan kompak. Produk mie sagu-ikan memiliki kandungan air 23,65%, protein 4,37%, lemak 0,86%, abu 1,21% dan karbohidrat 69,91%.
Inovasi teknologi pengolahan kerupuk Sagu fungsional berbasis Tepung Ikan Biang (Ilisha elongata) dimasa pandemi Covid-19 di Kube “Dian Lestari” Selat Panjang Kabupaten Kepulauan Meranti Sumarto Sumarto; Desmelati Desmelati; Suparmi Suparmi; Dahlia Dahlia; Tjipto Leksono
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.3.204-211

Abstract

This activity aims to develop technological innovations for processing functional sago crackers with the fortification of the fish flour as a new variant of the business during the COVID-19 pandemic for Kube "Dian Lestari" Selatpanjang in the context of developing sustainable small industrial businesses in the Meranti Islands Regency, Riau Province. The method of implementing the activity is through counseling and direct training in the processing of sago crackers with the addition of 2% lead fish meal (20 g of fish flour from 1000 sago flour). The results of the service activities showed that all participants participated in the activities well, especially the Kube participants "Dian Lestari". The result of the product training activities was the making of sago functional (Biang fish). After deep-frying, they can get a new variant. The biscuits look neat and complete, and the color is bright gray. The taste of sago crackers becomes savorier, it tastes like fishing. The aroma of sago crackers is still dominant, typical of sago and a slight savory aroma of fish, with a crunchy and crumbly texture when eaten. The results of consumer assessments of functional sago crackers from giant fish have consumer acceptance in the "like and very like" category of up to 100%. The taste sensory factor determines the success of the new variant on the production of functional sago crackers with the fortification of 2% sago fish flour with a distinctive, savory, and delicious taste. The target of achieving 100% of the activities includes the participation of training participants, and the products produced. Characteristics of functional sago crackers (raw) have been nutrient content of 9.18% water, 3.75% protein, 1.48% fat, 0.66.6% ash, and 84.96% carbohydrates. Nutrient content of functional sago crackers of prickly fish (fried) has been moisture of 5.86%, protein 6.18%, fat 12.74%, ash 1.68%, and carbohydrates 73.54%.
Pengembangan Inovasi Teknologi Pengolahan Produk Fungsional Makaroni Ikan Gabus (Channa Striata) Di Kelurahan Pangkalan Kerinci Kota Kabupaten Pelalawan Rahman Karnila; Mirna Liza; Edison Edison; Sumarto Sumarto
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.3.264-269

Abstract

This activity aims to develop technological innovations for processing functional products on snakehead fish macaroni as a new variant of the business during the COVID-19 pandemic in the "Bunda Nabila" Pelalawan Regency. The method of activity is carried out through counseling and direct training in the processing of macaroni products with the addition of 1% fish flour. The results of the service activities obtained that snakehead fish macaroni can provide a new variant with a neat, intact, bright yellowish color appearance. The taste of the macaroni becomes more savory with fish. The aroma has a slight savory aroma of fish, with the texture of the macaroni being crunchy and crumbly when eat. The results of consumer assessments of functional macaroni with the addition of 1% snakehead fish flour have the highest consumer acceptance reaching 98% with the "like and very like" category. The sensory factors of taste and crunch determine the success of the new variant in the production of functional macaroni with the fortification of snakehead fish flour with a distinctive, savory, and delicious taste. The nutritional content of snakehead fish flour is 6.92% water content, 85.35% protein, 2.78% fat, 2.92% ash, and 2.03% carbohydrates. The characteristics of snakehead fish macaroni are as follows: moisture of 7.32%, protein 19.63%, fat 6.19%, ash 3.38%, and carbohydrates 63.48%. The achievements of service activities meet the 100% target, including training activities, and the products produced have good sensory and nutritional characteristics.
Pelatihan Kuliner Berbasis Ikan Pada Mahasiswa Sebagai Cikal Bakal Wirausaha Baru Suparmi Suparmi; Sumarto Sumarto; Dewita Dewita; Desmelati Desmelati; Santhy Wisuda Sidauruk; Hendro Ekwarso
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 6 No. 4 (2022): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v6i4.9388

Abstract

Fakultas Perikanan dan Kelautan UNRI yang mewadahi bidang perikanan baik hulu maupun hilir berusaha menyelesaikan masalah pengangguran yang berasal dari kampus khususnya dibidang perikanan. Melalui program pengabdian masyarakat pada skim kewirausahan yang melibatkan para dosen berkolaborasi dengan lembaga Pusat Inkubator Bisnis UNRI melaksanakan kegiatan pelatihan pengembangan kuliner berbasis ikan. Peserta 20 orang yaitu mahasisa dan alumni yang merintis uasaha pengolahan ikan. Tujuan pelatihan untuk memberikan pengetahuan kewirausahaan, mendorong tumbuhnya motivasi berwirausaha, meningkatkan pemahaman manajemen (organisasi, produksi, keuangan, dan pemasaran) .Metode pelaksanaan mengacu pada Participatory Action Learning System (PALS).Dari hasil kegiatan pelatihan didapatkan respon positif dan keiginnan para peserta untuk berwira usaha. Pelatihan memberikan motifasi bagi para peserta untuk berkarya sebagai wirausahawan dan membuka peluang kerja untuk berkerja sama dengan UKM lainnya .Produk-produk kuliner yang diasilkan adalah rendangg ikan, bakso ikan, makarobi ikan abon ikan dan nugget .Poduk-produk ini sangant mungkin untuk dijadikan peluang usaha bagi wirausaha baru.
Nutritional Characteristics of Curry fish Sea Cucumber (Stichopus vastus) using Chemicals and Physical Treatment: Karakteristik Gizi Teripang (Stichopus vastus) yang Diberi Perlakuan Kimia dan Fisik Mery Sukmiwati; Sumarto Sumarto; Santhy Wisuda Sidauruk; Irvan Ibrahim
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 25 No 3 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v25i3.41550

Abstract

Indonesia merupakan salah satu sumber utama teripang di dunia dengan total produksi yang tinggi untuk konsumsi domestik dan pasar ekspor. Teripang memiliki potensi sebagai sumber makanan tradisional, obat-obatan, dan pangan fungsional karena komponen gizi yang tinggi pada teripang. Tujuan penelitian ini adalah untuk mengetahui perbedaan karakteristik gizi teripang yang diperoleh secara kimiawi (ekstraksi etanol 20%, 25%, dan 30%) dan perlakuan fisik (perebusan dan pengukusan). Hasil penelitian menunjukkan bahwa perlakuan kimia (etanol 30%) memiliki komponen nutrisi terbaik yang terdiri dari protein 77,35%; kelembapan 9,14%; abu 6,67%; lemak 0,10%; dan karbohidrat 6,18%, sedangkan dalam perlakuan fisik, pengukusan memiliki komponen nutrisi terbaik yang terdiri dari kandungan protein 61,49%, kelembaban 11,53%, abu 10,76%, lemak 2,22%, dan karbohidrat 14,00%. Profil asam amino dalam perlakuan kimia (etanol 20%, 25%, dan 30%) masing-masing adalah 53,60%, 56,74%, dan 61,65%, sedangkan profil asam amino dalam perlakuan fisik (perebusan dan pengukusan) masing-masing adalah 50,31% dan 52,96%. Glisina dan asam glutamat, yang merupakan asam amino non-esensial, merupakan profil asam amino yang dominan.
Demo Inovasi Makanan Pendamping Asi (MPASI) Sebagai Bentuk Gerakan Anti Stunting di Desa Banglas Sumarto Sumarto; Farhan Syahdani; Nur Fadhilah Azzahra; Andra Wina; Ellya Syafriani; Khairun Nisa; Aldy Saputra; Mutiara Permatasari; Fauzan Gymnastiar Daffa; Sakinah Aidah; Farhan Ar Rabbani
Journal of Rural and Urban Community Empowerment Vol. 4 No. 2 (2023): April 2023
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jruce.4.2.65-71

Abstract

Kegiatan pengabdian ini dilaksanakan untuk memberikan solusi Gerakan Tutup Mulut (GTM) pada bayi yang merupakan salah satu faktor terjadinya stunting. Stunting merupakan dimana tubuh anak mengalami kegagalan tumbuh akibatnya dapat terjadi kekurangan gizi kronis hingga anak terlalu pendek pada usianya. Kejadian balita pendek atau biasa disebut dengan stunting merupakan salah satu masalah gizi yang dialami oleh balita di dunia saat ini. Tim Kukerta Desa Banglas melaksanakan demo makanan pendamping ASI yang terbuat dari ikan nila dengan tujuan menurunkan angka stunting yang cukup tinggi di Desa Banglas. Ikan nila mengandung banyak vitamin dan gizi yang baik untuk bayi. Bahan ini juga mudah dijangkau oleh masyarakat dan diinovasikan menjadi cake ikan nila dengan visual yang lebih menarik perhatian bayi
Co-Authors Aldy Saputra Andra Wina Apri_Nur_Azman Apri_Nur_Azman Bercahaya Siregar Bobby Saputra Bustari Hasan Dahlia Dahlia Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Devina Adelia Dewita Dewita dhumoli_tampubolon dhumoli_tampubolon Dian Iriani Edison Edison Edison Edison Edison_Edison Edison_Edison Ellya Syafriani Farhan Ar Rabbani Farhan Syahdani Fauzan Gymnastiar Daffa Gusta Damayana Hendro Ekwarso Irvan Ibrahim Karnila, Rahman Karnila Khairun Nisa Lapeti Sari Mery Sukmiwati mery_sukmiwaty mery_sukmiwaty Mirna Ilza Mirna Liza Muslika Sari Mutiara Permatasari N. Ira Sari Natasya Margaretha Nofri Sandria Noviana Chasmayani Nur Fadhilah Azzahra Nur Ira Sari Pareng Rengi Parlin Edward Ranika Paramita Sahyudi Sahyudi Sakinah Aidah Sakinah Sakinah Santhy Wisuda Sidauruk Siregar, Rizky Febriansyah Siti Rokayah Suparmi Suparmi Syafrani Syafrani Syafrijal Syafrijal Taufik Hidayat Tjipto Leksono Tri Oktav Cahya Ningrum ulil_amri ulil_amri vivi_warningsih vivi_warningsih Wegadanata Pakpahan Windarti Windarti Yehezkiel Andersen