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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
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SOSIALISASI STUNTING “MAKAN TAK HANYA KENYANG TAPI BERGIZI” DI TK NEGERI PEMBINA, DESA BENTENG HILIR Dian Iriani; Diana Sari; Ratih Hardia Tiningtias
COVIT (Community Service of Health) Vol. 2 No. 2 (2022): SEPTEMBER 2022
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/covit.v2i2.6855

Abstract

This activity is carried out in the village Benteng Hilir. The title for this outreach activity is “SOSIALISASI STUNTING “MAKAN TAK HANYA KENYANG TAPI BERGIZI”. The purpose of the activities carried out by these students is to increase information and education to all guardians of the TK Negeri Pembina students regarding stunting and child nutrition. The material explained in the form of the characteristics of children suffering from stunting, the factors causing stunting, the impact of stunting, and the supplementary food program (PMT) that can be given to children. This activity is done in kindergarten village Negeri Pembina with student guardian. Keywords: Stunting, Nutrition, PMT
PENINGKATAN INTERAKSI SOSIAL MELALUI PENAYANGAN FILM INSPIRATIF DAN SENAM MASSAL DI DESA BENTENG HULU Dian Iriani; Siti A’isah; Fitri Iska Yuliana
COVIT (Community Service of Health) Vol. 2 No. 2 (2022): SEPTEMBER 2022
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/covit.v2i2.6871

Abstract

Benteng Hulu Village is a village located in Mempura District, Siak Regency, Riau Province. This village has 14 neighboring neighborhoods and 3 hamlets located not too far away. Looking at the village of Fort Hulu which seems to be quite lagging behind and the lack of social interaction. It can be seen from the residents who still don't know each other even though the places where they live are close together. Therefore, Riau University students want to change the habits of the village community and increase social interaction in Benteng Hulu Village by holding new activities after the Covid-19 shock. The method used is a field study method where the author is directly involved and goes into the field in activities in Desa Benteng Hulu. This Real Work Lecture is conducted within 1 month. From the activities carried out, two things are concluded, namely: 1). The community will interact with each other if there are fun social interaction activities, 2). The community can use film media and gymnastics to foster a high sense of social towards the local community. Keywords: Community Service, Social Interaction, Watching Movies, Gymnastics
VARIASI PRODUK UMKM DESA BENTENG HILIR SEBAGAI PILAR MEMBANGUN EKONOMI DESA Dian Iriani; Diana Sari; Ratih Hardia Tiningtias; Elsa Elviana; Azat Aprianto; Riri Liardini Putri Anjani; Selvia Selvia; Nur Rizki Asih; Marzul Rahma Saputra; M. Ari Wahyudi; M. Ridho Pratama
COVIT (Community Service of Health) Vol. 2 No. 2 (2022): SEPTEMBER 2022
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/covit.v2i2.7751

Abstract

Benteng Hilir Village is a fairly large village with a total area of ??15,426 hectares or equal to 154.26 km2. Benteng Hilir village is located in Mempura sub-district, Siak district, Riau province, Indonesia. This village consists of 14 Neighborhoods and Hamlets . The livelihoods of its citizens are diverse, namely: Breeders, Farmers, Entrepreneurs, Employees, Civil Servants, POLRI, Contractors, Drivers and so on. This village has a lot of potential that can be developed by the residents or the local community here. The development of the potential of this village is carried out by residents through the development of various MSME products. There are various kinds of MSME products developed by the community, namely; MSME products are cassava, kelulut honey, sugar cane juice and others. Kukerta students, Riau University, Benteng Hilir Village themselves have a role in helping MSME actors in the production process or making MSME products. The real results of these MSME activities can be seen from the opening of employment opportunities so as to reduce the number of unemployed people. This activity is carried out by students as a form of concern to the problems of rural economic development. Hopefully, with this activity, village MSMEs will continue to progress, so that they can help build the village economy. Keywords: Community Service, UMKM, Village potential
SOSIALISASI DAN PELATIHAN PEMBUATAN NUGGET IKAN SEBAGAI SALAH SATU CARA EFEKTIF DALAM PENGENTASAN STUNTING PADA ANAK USIA DINI SERTA IBU HAMIL Dian Iriani; Siti A’isah; Fitri Iska Yuliana; Ahmad Ramadhan Mubarak; Dila Azzahra Salsabila; Retna Monika; Anisatun Nabilah; Wahyu Sukma Putra Yandri; Nadia Atika; Efendi Juprias; Yovianda Yovianda
COVIT (Community Service of Health) Vol. 2 No. 2 (2022): SEPTEMBER 2022
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/covit.v2i2.7790

Abstract

Benteng Hulu Village is a village located in Mempura District, Siak Regency, Riau Province. This village has 14 neighborhood units and 3 hamlets which are not too far away. As a fairly large village, of course, there are always problems that occur, as we hear the most about Stunting. The problem of Stunting is influenced by several factors such as lack of understanding of health in early childhood and lack of initiative in developing nutrition for pregnant women. Therefore, we Riau University students took the initiative in the context of community service to hold outreach about alleviating Stunting and provide innovative nutritious food by making fish nuggets as a way to minimize Stunting cases. The method used is a field study method where the author is directly involved and goes into the field in activities in Benteng Hulu Village. This community service is carried out within 1 month. From the activities carried out, concluded two things, namely: 1). The community needs education about understanding about Stunting 2). The community needs to be given a solution for how to minimize the occurrence of Stunting in an innovative way in improving nutrition. Keywords: Community Service, Stunting, Socialization, Fish Nuggets
SOSIALISASI BONEKA HORTIKULTURA SEBAGAI PELUANG USAHA DALAM MENINGKATKAN UMKM DESA KAMPUNG TENGAH Dian Iriani; Afriansyah Afriansyah; Fayyadh Qushayyi Yohan; Barotitta Qiyah; Salmiatil Humam; Fadli Hasri Ansyah; Erlisa Santri; Riska Amelia; Rafifah Azima; Nadia Fitri; Willy Witriani
COVIT (Community Service of Health) Vol. 2 No. 2 (2022): SEPTEMBER 2022
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/covit.v2i2.7991

Abstract

This Horta doll socialization and training activity aims to provide new knowledge and skills to the residents of Kampung Tengah village in making a product that can be used as a business opportunity to increase MSMEs in Kampung Tengah Village. This activity was carried out with a brief presentation of material related to Horta dolls and also training on how to make Horta dolls. This activity was carried out by KKN students in Kampung Tengah village, followed by women from Kampung Tengah village. This Horta doll socialization and training activity received a positive response and appreciation from the residents who participated in the activity. Keywords: Horta doll, MSME
PENINGKATAN KUALITAS PRODUK UNGGULAN BAKSO IKAN PADA UMK MINA SEJAHTERA (Sunti Sukaku) Dian Iriani
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 28, No 3 (2022): JULI-SEPTEMBER
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpkm.v28i3.39470

Abstract

UMK Mina Sejahtera merupakan mitra dalam kegiatan Pengabdian Kepada Masyarakat (PKM) yang sudah memiliki produk unggulan berupa olahan hasil perikanan, yaitu bakso ikan, mi badoghak/gurih ikan, dan mi basah ikan. Namun, permasalahannya produk yang dibuat belum memiliki kualitas baik, karena keterbatasan alat yang masih mengolah produk secara manual; kurangnya pemahaman dalam packaging dan labeling, serta  manajemen usaha yang belum baik. Tujuan kegiatan ini untuk meningkatkan kualitas produk unggulan olahan bakso pada Usaha Mikro Kecil (UMK) Mina Sejahtera. Manfaat dari kegiatan ini mitra dapat membuat produk olahan bakso dengan kualitas lebih baik. Metode yang digunakan adalah penyuluhan, pelatihan dan pendampingan. Materi penyuluhan dan pelatihan berkaitan dengan penggunaan alat modern, pengemasan yang baik,  dan manajemen usaha yang lebih baik. Pendampingan diberikan selama kegiatan pengabdian dan setelah kegiatan pengabdian selesai. Hasil kegiatan PKM menunjukkan bahwa mitra telah mengetahui dan memahami tentang penggunaan alat mesin, cara mengemas dan membuat label yang baik pada produk, serta dapat membuat manajemen usaha dengan lebih baik,  Dengan peralatan mesin yang diberikan produk unggulan bakso ikan mitra memiliki kualitas yang lebih baik karena bentuk dan ukuran yang homogen, rasanya yang sama, serta dapat menghemat waktu dalam proses produksi, selain itu desain kemasan produk juga lebih menarik, serta manajemen usaha lebih rapi dan baik. Dengan kualitas yang lebih baik, permintaan terhadap produk semakin bertambah sehingga menyebabkan pendapatan mitra meningkat 55,03%/bulan.
EFFECT OF CATFISH (Clarias sp.) PROTEIN CONCENTRATE ON THE ORGANOLAPTIC QUALITY OF DRIED CAKE M ikhsan satriadi; 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

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

Abstract

ABSTRACT            The aim of this study was to determine the effect of catfish with diferent concentrations, on the organolaptic quality of consumer acceptance towards dried cake (bangkit cake). The method in this research is an experiment with a non-factorial Completely Randomized Design (CRD) with 4 treatment levels, namely 0% (F0), 5% (F1), 10% (F2), and 15% (F3). The parameter was measurd for organolaptic test (appearance, texture, taste and aroma), based on the result F2 treatment was the best teratment, most favorable by consumer acceptence, wherein appearance 3,78; textured 4.34; taste 3,34; aroma 3,54.Keywords:fortification, catfish  (Clarias sp.), dried cake
PERUBAHAN MUTU MUTU RUPA DAN TEKSTUR FILET PATIN (Pangasius sp.) FLAVOR ASAP BERKADAR AIR TINGGI DAN RENDAH SELAMA PENYIMPANAN DINGIN Nurul Atasyah Atasyah; Bustari Hasan 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

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

Abstract

ABSTRAKIkan asap merupakan produk tradisional daerah Riau yang banyak disukai olehmasyarakat karena memiliki rasa dan bau yang lezat dan spesifik.Penelitian ini, filet flavorasapdibuat dengan lamapengasapandengankadar air berbeda, kadar air tinggi (40-60%) danrendah (15-25%). Mutu dan masa simpan filet flavor asap dievaluasi berdasarkan nilaimuturupa dan tekstur.Tujuanuntukmendeterminasi danmengevaluasi perubahan muturupa danteksturfilet patin flavor asap berkadar air tinggi (40-60%) dan rendah (15-25%) sertamengestimasi masa simpan kedua filet asap selama penyimpanandingin.Metode penelitianini eksperimen dengan membandingkanperubahan mutu filet flavor asap yangberkadar airtinggi dan rendah selama penyimpanan 15 hari pada suhu dingin (5°C). Parameter yangdiamati perubahanmutusensorisrupa dan tekstur.Hasil penelitian menunjukkan bahwakadarairfiletasapberpengaruhnyataterhadapmutudanperubahanmutuselamapenyimpanan suhu dingin. Filet asap berkadar air rendah lebih disukai dibandingkan filetasap berkadar air tinggi. Filet asap berkadar air rendah memiliki masa simpan28hari danfiletasap berkadar air tinggi9hari.Kata kunci:Filet asap,Rupa, Tekstur1)Mahasiswa Fakultas Perikanan dan Kelautan, Universitas Riau2)Dosen Fakultas Perikanan dan Kelautan, Universitas Riau
Microbiological Quality Status Of Dried Squid (Loligo Sp.) Marketed In Pasar Pagi Arengka Market Of Pekanbaru Rika Sepia Alvianti; Bustari Hasan; Dian Iriani
Berkala Perikanan Terubuk Vol 51, No 1 (2023): Februari 2023
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.51.1.1792-1801

Abstract

This study aims to evaluate the microbiological quality status of dried salted squid marketed in Pasar Pagi Arengka Market of Pekanbaru. Dried salted squid from different regional origin and storage times were sampled from the market. The samples were taken randomly from three traders and analized for moisture, microbiological and sensory quality. The moisture, microbiological and sensory quality of the dried salted squid varies between product origins and storage time. The dried salted squid from Tanjung Pinang and Sibolga contains moisture 28,02% and 29,21%, Aw 0,71 and 0,72 , salt 14,35% and 13,57%, ALT 2,9 x 104 and  3,3 x 104 CFU/gram, total Halophilic 1,9 x 104 and 2,2 x 104 CFU/gram, Coliform 17 and 6,1 MPN/g, total Staphylococcus aureus 2,4 x 102 and 5,6 x 102 CFU/gram, Listeria monocytogenes negative. Overall, moisture, salt, ALT, total Halophilic, total Staphylococcus aureus, Listeria monocytogenes of the products were within the value recommended by SNI. In order to minimize the health risks to consumers, it is recommended that dried salted squid be consumed with minimal delay and cooked properly before consumption.
Pengaruh Penambahan Jahe Merah (Zingiber officinale var. rubrum) Terhadap Mutu Organoleptik dan Biokimia Ikan Bandeng (Chanos chanos) Presto Selama Penyimpanan Dingin Dian Iriani; Tjipto Leksono; Wika Romauli br Hutahayan
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 14, No 2 (2022): Vol. (14) No. 2, Oktober 2022
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (376.347 KB) | DOI: 10.17969/jtipi.v14i2.22807

Abstract

Red ginger is a spice that can extend the shelf life of fish because it contains an antibacterial compound. This study was aimed to determine the effect of red ginger on the organoleptic and biochemical quality of presto milkfish during cold storage. The method used in this research was an experimental method, which was processing milkfish presto with the addition of red ginger with different concentrations (0% (J0), 60% (J1), 70% (J2), and 80% (J3)) during cold temperature storage using a non-factorial randomized block design with the length of storage (0, 3, 6, and 9 days) as replication group. The parameters observed were organoleptic analysis (appearance, odor, taste, and texture), microbiological analysis (total plate count and viability of Staphylococcus aureus) and chemical analysis (moisture content, water activity, and pH). Based on the result, the addition of 70% of the red ginger extract was the best treatment (J2) with the characteristics of hedonic quality are appearance 7,3 (neat, clean, and have a luminous golden yellow color), odor 7,5 (very fresh and fragrant odor of red ginger), taste 7,2 (tasty, savory, soft spines), texture 7,6 (flexible texture, dense, and compact). Meanwhile, the total plate count was 3,7 x 105 colonies/gram and there were no Staphylococcus aureus bacteria during 6 days storage. Moreover, it had 58,72% of moisture content, 0.70 of water activity and 6.15 of pH. 
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