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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan OCTOPUS : Jurnal Ilmu Perikanan JURNAL PENGABDIAN KEPADA MASYARAKAT Acta Aquatica: Aquatic Sciences Journal Asian Journal of Aquatic Sciences Jurnal Abdi Insani Unri Conference Series: Community Engagement Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Jurnal Ilmiah Wahana Pendidikan Journal of Rural and Urban Community Empowerment COVIT JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia Journal of Fisheries & Marine

Dian Iriani

Fakultas Perikanan Dan Kelautan Universitas Riau

Author-ID : 3004443

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Public Health Social Sciences Other

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Pengolahan snack ikan patin sebagai cemilan sehat di Kelurahan Rumbai Bukit Kecamatan Rumbai Kota Pekanbaru N Ira Sari; Dian Iriani; Bustari Hasan; Tjipto Leksono
Unri Conference Series: Community Engagement Vol 1 (2019): 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.1.663-669

This catfish is a fish that is being cultivated in Pokdakan, Rumbai Bukit village, Rumbai DIstrict, Pekanbaru City, with production of 3-6 tons per harvest. To overcome the abundance of production and extend the shelf life, a diversified processing of fishery products is carried out in making snacks. The purpose of this community service is to provide the ability and practical skills to the community of Rumbai Bukit Village Pekanbaru in making snacks of various flavors of catfish with high nutritional value so that they can increase fish protein consumption for family members and are expected to develop it in the form of a household industry or small industry groups in this area so that it can help the family economy. The method used is a method of survey, interview, observation, lecture, discussion and training on processing fish snacks. The results obtained were that the community of Rumbai Bukit Village was very enthusiastic in participating in this training activity. Based on the post test, 95% of the community has been able to make processed fish products in the form of fish snacks both individually and in groups, knowing the product packaging and labeling techniques.

Pemberdayaan Pokdakan Mina Usaha Rumbai Bukit dalam pengolahan mie kaya nutrisi untuk meningkatkan imunitas tubuh di masa pandemi Dian Iriani; N Ira Sari; Bustari Hasan; Tjipto Leksono
Unri Conference Series: Community Engagement Vol 2 (2020): 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.2.286-291

Pandemic in the form of Covid-19 is a new type of disease caused by SARS-CoV-2 virus or Corona virus which can cause health problems in the form of respiratory system disorders, starting from mild symptoms such as flu, to lung infections, such as pneumonia. To maintain body immunity against Covid 19, nutritious food ingredients in the form of catfish are needed. Catfish is a type of fish that has a high economic value, where apart from being easy to cultivate, this fish also contains very high nutrients, namely 17.63% protein, 1.07% ash, 2.23% fat (DW), 12.14%, fat (WW), moisture content 81.57%, 47.15% saturated fatty acids, MUFA 40.41%, PUFA 12.45%. Therefore, it is very good for consumption during a pandemic. However, not everyone likes to consume catfish fresh, so it is processed in the form of catfish noodles. To increase consumer preference for catfish noodles, natural dyes from spinach and carrots are added which will give green and orange colors and attract consumers, so that ultimately nutrient-rich noodles are produced. This activity was carried out with 10 participants by implementing health protocols that aim to provide insight and practical knowledge to community groups in Rumbai Bukit Village, Rumbai District about fish noodle processing techniques so that they can increase family income, especially during the pandemic. The enthusiasm of the participants was very high so that the activity went smoothly. From the post-test results, it was found that 100% of the participants had understood the diversification techniques of fishery product processing.

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

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.

ORGANOLEPTIC QUALITY OF TILAPIA (Oreochromis niloticus) FISH BURGER WITH DIFFERENT FORMULATIONS Muhammad Alghifary Gumay; Syahrul Syahrul; Dian Iriani
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis research aims to determine the organoleptic quality of tilapia (Oreochromis niloticus) burgers with different formulations. The analytical parameters observed were organoleptic quality tests (appearance, aroma, taste and texture). The result showed that the best formulation of tilapia burger was the F2 formulation. The value obtained from the overall F2 formulation is 8.51. Meanwhile, the appearance value is 8.68; aroma value is 8.15; taste value is 8.84; texture value is 8.36. Keywords: tilapia burger, organoleptic test

SENSORY ANALYSIS OF PELL-OFF FACE MASK FROM Chlorella sp. POTENTIAL AS AN ANTI-AGING Vivi Alfionita; Dian Iriani; N Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT This research aims to determine the sensory quality (color, texture, odor) of peel-off facial masks that have the potential as anti-aging with a concentration of powdered Chlorella sp. different. The methode used in this research was experimental methode with 4 levels of treatment, MC0 0% Chlorella sp. (0 gram), MC1 0,4% Chlorella sp. (0,63 gram), MC20,5% Chlorella sp. (0,78 gram), dan MC3 0,6% Chlorella sp. (0,93 gram) and three replicates. Total experimental units were 12. The results showed that the best color and odor treatment was MC3 0,6% Chlorella sp. (0,93 gram) with a value of 8,28 and 7,37, but the highest texture value was in the MC0 0% Chlorella sp. (0 gram) with value of 7,83. Keywords: Chlorella sp., peel-off facial masks, anti-aging.

Antibacterial Effectiveness of Seaweed (Eucheuma cottonii) Extract with Different Solvent Muhammad Fahrul; Ira Sari; Dian Iriani
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 1 (2021): Jurnal Agroindustri Halal 7(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

This research was aims to determine the antibacterial characteristics of seaweed extract Eucheuma cottonii with different solvents against bacteria Bacillus cereus and Salmonella typhi, to determine the diameter of the inhibition zone and the minimum inhibition concentration of Bacillus cereus and Salmonella typhi bacteria. The research method used was an experimental method by extraction of Eucheuma cottonii with different solvents, namely ethanol 96% and hexane. The analysis parameters consisted of phytochemical identification tested, antibacterial tested, inhibition zone diameter, and minimum inhibition concentration. The results showed that E. cottonii seaweed extracted with ethanol 96% had of yield 3.16% and hexane 2.19%. The results of the phytochemical identification test (qualitative) showed a positive presence of phenolic compounds, steroids/triterpenoids, flavonoids, saponins. Both extractions are classified as having antibacterial activity against Bacillus cereus and Salmonella typhi bacteria. The 6% concentration of ethanol 96% solvent was the most effective in inhibiting the growth of Bacillus cereus bacteria with 7.33 mm of inhibition zone diameter. Meanwhile, the 4% concentration of ethanol 96% solvent was the most effective in inhibiting the growth of Salmonella typhi bacteria with 5 mm of inhibition zone diameter. Antibacterial from seaweed (Eucheuma cottonii) extracted with ethanol 96% and hexane solvent tends to be more effective in inhibiting the growth of Bacillus cereus bacteria than bacteria Salmonella typhi.Keywords: Eucheuma cottonii, Ethanol, Hexane, Antibacterial

Kelayakan Usaha Mie Badhogak Pada Umk Mina Sejahtera Dian Iriani; Aprillia Anggita Simanullang; Tiara Ariza
Jurnal Ilmiah Wahana Pendidikan Vol 8 No 18 (2022): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

Mina Sejahtera UMK is a company or home industry engaged in fish processing in Pulau Lawas village. One of its products is badhogak fish noodles. Problems that arise from packaging, product marketing, and bookkeeping in production activities. The purpose of this service is to improve the quality of packaging on Sunti Sukaku products, especially badhogak noodles, to improve labeling quality, to increase marketing both online and offline, to minimize expenses and maximize income with good business management, and to improve the feasibility of the badhogak noodle business. The results of the feasibility study for the badhogak noodle business at Mina Sejahtera UMK went well and as planned. These activities include the manufacture of Sunti Sukaku products, packaging of Sunti Sukaku products, labeling of Sunti Sukaku products, the marketing of Sunti Sukaku products, making bookkeeping or financial management formats for Mina Sejahtera MSEs to be able to continuously monitor expenses and income obtained from product sales so that they can know the expenses and income of this Badhogak noodle business. Hopefully in the future, UMK Mina Sejahtera could be a big industry with high income

SENSORY QUALITY STATUS OF DRIED SALTED SQUID (Loligo sp) MARKETED IN PASAR PAGI ARENGKA MARKET OF PEKANBARU Rika Sepia Alvianti; Bustari Hasan; Dian Iriani
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT This study aims to evaluate the sensory quality status of dried salted squid marketed in Pasar Pagi Arengka Market of Pekanbaru. Dried salted squids were selected based on their region of origin, namely Sibolga and Tanjung Pinang and their storage age of 1 week and 2 weeks, then samples were taken from the market. Samples were taken randomly from three traders and analyzed for sensory quality (odor, taste, texture, appearance). The sensory quality results of dried salted squid varied between product origin and storage age. Dried salted squid from Tanjung Pinang and Sibolga had sensory quality values of 7.77 and 7.48. The sensory quality of dried salted squid based on 1 week and 2 weeks shelf life has a value of 7.89 and 7.36. Based on this assessment, dried salted squid still meets the Indonesian National Standard (minimum 7).Keyword : Dried salted squid, Market, Sensory, Loligo sp

THE EFFECT OF ADDING LIQUID SMOKE FLAVOR WITH DIFFERENT CONCENTRATIONS ON SENSORIC QUALITY OF CATFISH (Pangasius hypophthalmus) “OTAK-OTAK” Rusdy Tarmizi; Tjipto Leksono; Dian Iriani
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT Catfish is one of the leading commodities in the fisheries sector. Fias “otak-otak” is a gel product made from fish meat mixed with tapioca and spices such as salt, sugar, thick coconut milk, garlic, shallots, and pepper. The function of technology for making fish “otak-otak” is as an effort to diversify processed fish products in the form of a gel which is expected to have added value. Liquid smoke is a compound that evaporates simultaneously from a hot reactor through the pyrolysis technique (decomposition with heat) and condenses in the cooling system. Liquid smoke has the main components, namely acids, phenol derivatives, and carbonyls which act as flavoring and color-forming. The purpose of this study was to determine the effect of adding liquid smoke flavor with different concentrations on the sensory quality characteristics of the catfish brains produced. The experimental research method conducted experiments with different types of fish treatment on the quality of pempek, with a non-factorial Completely Randomized Design (CRD) with 4 levels, namely without the addition of 0% liquid smoke (P0), 0.5% liquid smoke addition (P1), and the addition of smoke. 1% liquid (P2), the addition of 1.5% liquid smoke (P3). Calculation of the amount of liquid smoke is calculated from the amount of fish meat. The treatment was repeated 3 times, so the experimental unit was 12 units. The results showed that the effect of adding liquid smoke flavor with different concentrations on the sensory quality of the catfish brains had a significant effect. The best treatment shown from the results of the sensory test was 0.5% (P1) which resulted in the quality of the fish brains being highly favored with a value of appearance of 8.2, aroma of 7.5, taste of 7.8, and texture of 7.8.Keywords: Fish Brains, Flavor, Organoleptic, Liquid Smoke.

Pengujian Proksimat dan Daya Simpan Burger Ikan Nila (Orechromis niloticus) pada Suhu Dingin (5'C) Muhammad Alghifary Gumay; Syahrul Syahrul; Dian Iriani
Juvenil Vol 3, No 2 (2022)
Publisher : Department of Marine and Fisheries, Trunojoyo University of Madura, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/juvenil.v3i2.15933

ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik mutu burger ikan nila (Oreochromis niloticus) dengan formulasi terbaik selama masa simpan suhu dingin (50C). Penelitian ini diawali dengan penelitian pendahuluan untuk mengetahui formulasi terbaik dari burger ikan nila dan dilanjutkan dengan penelitian utama yaitu untuk mengetahui karakteristik mutu burger ikan nila dengan formulasi terbaik selama masa simpan suhu dingin (50C). Parameter analisis yang diamati pada penelitian pendahuluan adalah analisis proksimat (kadar air, kadar protein, kadar kadar lemak, kadar abu), sedangkan pada penelitian utama adalah organoleptik (kenampakan, aroma, rasa dan tekstur), uji mikrobiologi (Angka Lempeng Total), uji aw. Hasil penilaian komposisi proksimat menunjukkan bahwa formulasi terbaik burger ikan nila (Oreochromis niloticus) adalah formulasi F2. Selama penyimpanan pada suhu dingin (50C) burger ikan nila (Oreochromis niloticus) dengan formulasi terbaik (F2) memiliki daya tahan selama 7 hari dengan nilai alt 2,4x104koloni/gram dan aw 0,60.Kata Kunci: burger ikan nila, uji organoleptik, uji ALT, uji aW, masa simpanABSTRACTThis research aims to determine the characteristics of tilapia burger (Oreochromis niloticus) with the best formulation during cold storage (50C). This research started with preliminary research, to determine the best formulation of tilapia burger and continued with the primary research to determine the quality characteristics of tilapia burger with the best formulation during cold storage (50C). The parameters observed in the preliminary research was proximate analysis (moisture, protein, fat, and ash content), while in the primary study were the organoleptic test (appearance, aroma, taste and texture), microbiology test (Total Plate Number), aw test. The proximate composition results showed that the best formulation for tilapia burger was the F2 formulation. During storage at cold temperature (50C) tilapia burger with the best formulation (F2) had a shelf life of 7 days with a Total Plate Count of 2.4x104 colony/gram and aw 0.60.Keywords: tilapia burger, organoleptic test, TPC test, aw test, shelf life

Co-Authors Afriansyah Afriansyah Ahmad Ramadhan Mubarak Al Habib Septindri Andarini Diharmi Andhra Syatapahana Anisatun Nabilah Aprillia Anggita Simanullang Astria, Novi Ayang Putri Berkhaty Azat Aprianto Azura, Asyifa Siti Barotitta Qiyah Br Hutahayan, Wika Romauli Bustari Hasan Damayani, Noventa Dwi Dea Ananda Desi Lestari Desmelati Desmelati Desmelati Desmelati Diana Sari Dila Azzahra Salsabila Efendi Juprias Elga Nurul Adha Elsa Elviana Erlisa Santri Evrin Septyanti Fadli Hasri Ansyah Fahrul, Muhammad fajrifa, Eldya novri Fauzan Fadilah Zein Fawwaz Afifah Sidik Fayyadh Qushayyi Yohan Feliatra Fitra Suzanti Fitri Iska Yuliana Gaol, Anggi Julisna Lumban Giffar Ali Firmansyah Harifa Syah Putra Henni Syawal Heriyanti Heriyanti, Heriyanti Hutagaol, Debby Alvionita Iffah Maulani Ira Sari Karnila, Rahman Karnila Khairunnisa Yulia Rinanda Kusai, Kusai Legia Ayu Gustina Lucky Meliana Manurung M Andesba Arifin M ikhsan satriadi M. Ari Wahyudi M. Ridho Pratama Manullang, Arkadius Marzul Rahma Saputra Maulida Yustiani Muhammad Alghifary Gumay Muhammad Alghifary Gumay Muhammad Fahrul Muhammad Farhan Muhammad Ridwan N Ira Sari N Ira Sari N Ira Sari N. Ira Sari N. Ira Sari N.Ira Sari Nadia Atika Nadia Fitri Nalurita Nalurita Nittaya Chaiyanate Novi Astria Nur Rizki Asih Nurul Atasyah Atasyah Oktavianti, Mila Pipit Pasaribu Putra, Sanjaya Mandala Putri Alvin, Okthavia Putri, Desrili Niatami Rafifah Azima Rahmi, Fauziah Ratih Hardia Tiningtias Rayhand Alfajriey Retna Monika Rika Sepia Alvianti Riri Liardini Putri Anjani Riska Amelia Rozi Rusdy Tarmizi Sahyudi Sahyudi Salmiatil Humam Selvia Selvia Septyanti, Elvrin Shafa Yasmin Vazilla Siregar, Cici YP Siti A’isah Sulistia, Yosi Sulistiadi Sulistiadi Sumarto, Sumarto Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Tengku Rahmat Ramadhan Tiara Ariza Titania Tjandrawati Nugroho Tjipto Leksono Tjipto Leksono Tjipto Leksono Trisla Warningsih Vattaah, Atiqah Nurul Vivi Alfionita W Sidauruk, Santhy Wahyu Sukma Putra Yandri Wika Romauli br Hutahayan Willy Witriani Yasti Sari Yasti Sari Yovianda Yovianda Yumna Ramadani

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