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CHARACTERIZATION OF COCOA FUNCTIONAL DRINK PREPARATION FORTIFIED Chlorella vulgaris Vattaah, Atiqah Nurul; Iriani, Dian; Sari, N. Ira
Asian Journal of Aquatic Sciences Vol. 7 No. 3 (2024): December
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/ajoas.7.3.391-397

The cocoa drink is a beverage derived from processed cocoa beans. The antioxidant content of cocoa can be used as a basis for cocoa beverage development. One form of diversification of processed cocoa products is made drinks with Chlorella vulgaris fortification, which is rich in nutrients. This study aims to determine the effect of Chlorella vulgaris powder fortification on the quality characteristics of cocoa preparations and determine the best concentration for making cocoa drinks. The research method was experimental, using a factorial Completely Randomized Design (CRD) consisting of 4 different levels of formula concentration treatment, namely cocoa drink processing without Chlorella vulgaris powder fortification (KC0), 10% Chlorella vulgaris powder fortification (KC1), 15% Chlorella vulgaris powder fortification (KC2) and 20% Chlorella vulgaris powder fortification (KC3). The research parameters observed were characteristics of appearance, odor, flavor, and texture in hedonic testing, proximate composition (moisture, fat, protein, ash, carbohydrate content), solubility, antioxidant activity, and total phenolic testing. Based on the results showed that cocoa drink with 15% Chlorella vulgaris powder fortification (KC2) is the best concentration with organoleptic characteristics such as blackish brown cocoa drink, slightly fragrant chocolate odor typical of Chlorella vulgaris and cocoa, a slightly bitter taste, typical of Chlorella vulgaris and a slightly thick texture. The proximate composition is 3.18% moisture content, 11.10% fat, 7.95% protein, 3.86% ash and 73.92% carbohydrate. Meanwhile, the solubility is 67.69%, antioxidant activity is 177.92 mg/L, and phenolic content is 1.14 μg/mL. Therefore, this cocoa drink can be used as a functional drink

Budidaya Ikan Lele (Clarias sp.) dengan Sistem Bioflok Kusai, Kusai; Warningsih, Trisla; Syawal, Henni; Diharmi, Andarini; Iriani, Dian; Putra, Sanjaya Mandala; Oktavianti, Mila; Heriyanti, Heriyanti; Siregar, Cici YP
Journal of Rural and Urban Community Empowerment Vol. 5 No. 1 (2023): Oktober
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

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

Metode Bioflok adalah salah satu dari sekian banyak strategi pemeliharaan yang diterapkan untuk meningkatkan produktivitas ikan lele. Teknologi Bioflok pada kegiatan ini berupaya untuk menekan konsumsi air yang dibutuhkan selama budidaya, menekan kuantitas limbah yang dihasilkan, serta meningkatkan produktivitas ikan lele yang dihasilkan. Kegiatan ini bertujuan untuk memberikan wawasan yang mendalam terkait budidaya ikan. Pemahaman yang lebih baik mengenai budidaya ikan lele serta meningkatkan kemampuan produksi. Metode kegiatan ini dimulai dengan perencanaan, pelaksanaan, refleksi, laporan serta pendampingan dan evaluasi kegiatan. Hasil yang diperoleh dari kegiatan ini adalah budidaya ikan lele dengan sistem bioflok dapat mengembangkan skill yang berkaitan dengan kewirausahaan berbasis perikanan seperti budidaya ikan, pengolahan produk perikanan, pengemasan produk serta manajemen pemasaran produk perikanan tersebut. Budidaya Lele sistem bioflok merupakan inovasi baru yang memiliki keunggulan dapat diterapkan di lahan yang sempit serta dapat mengolah air limbah secara biologis.

Fortifikasi Chlorella Pada Roti Manis Sebagai Inovasi Makanan Sehat Iriani, Dian; Putri Alvin, Okthavia; W Sidauruk, Santhy; Hasan, Bustari; Sari, N Ira
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 2 (2024): Vol. (16) No. 2, Oktober 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i2.36204

Bread is a processed food made from wheat flour fermented with yeast and processed by baking. There are various types of bread, one of which is sweet bread. Sweet bread is bread that is consumed more often, has a sweet taste, and is easy to consume anytime and anywhere. This research aims to determine the effect of Chlorella sp powder fortification on the organoleptic and chemical quality characteristics of sweet bread. The research method used was an experimental method with 4 levels of treatment, namely without Chlorella powder (C0), 0,5 % Chlorella powder. (C0,5), 1,0% Chlorella powder. (C1,0), and 1,5% Chlorella powder. (C1,5). The parameters tested in this study were organoleptic and proximate tests (moisture, ash, protein, fat, carbohydrate, and crude fiber). Based on organoleptic testing, the addition 1,0% of chlorella powder in the making of chlorella sweet bread was the best treatment, with the characteristics of a non-mouldy, attractive, and green appearance (6,95), a rather strong bread aroma and a slight aroma typical of Chlorella (7,56), the taste is quite sweet, typical of sweet bread and slight taste of Chlorella (7,99), soft texture (6.79) and the bread development volume was 1.47 cm3. Meanwhile, the proximate values of chlorella sweet bread in 1,0% fortification of chlorella powder were moisture (25,38%), ash (1,15%), protein (5,68%), fat (4,58%), carbohydrates (61,01%), and crude fiber (2,21%).

CHARACTERIZATION OF COCOA FUNCTIONAL DRINK PREPARATION FORTIFIED Chlorella vulgaris Vattaah, Atiqah Nurul; Iriani, Dian; Sari, N. Ira
Asian Journal of Aquatic Sciences Vol. 7 No. 3 (2024): December
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/ajoas.7.3.391-397

The cocoa drink is a beverage derived from processed cocoa beans. The antioxidant content of cocoa can be used as a basis for cocoa beverage development. One form of diversification of processed cocoa products is made drinks with Chlorella vulgaris fortification, which is rich in nutrients. This study aims to determine the effect of Chlorella vulgaris powder fortification on the quality characteristics of cocoa preparations and determine the best concentration for making cocoa drinks. The research method was experimental, using a factorial Completely Randomized Design (CRD) consisting of 4 different levels of formula concentration treatment, namely cocoa drink processing without Chlorella vulgaris powder fortification (KC0), 10% Chlorella vulgaris powder fortification (KC1), 15% Chlorella vulgaris powder fortification (KC2) and 20% Chlorella vulgaris powder fortification (KC3). The research parameters observed were characteristics of appearance, odor, flavor, and texture in hedonic testing, proximate composition (moisture, fat, protein, ash, carbohydrate content), solubility, antioxidant activity, and total phenolic testing. Based on the results showed that cocoa drink with 15% Chlorella vulgaris powder fortification (KC2) is the best concentration with organoleptic characteristics such as blackish brown cocoa drink, slightly fragrant chocolate odor typical of Chlorella vulgaris and cocoa, a slightly bitter taste, typical of Chlorella vulgaris and a slightly thick texture. The proximate composition is 3.18% moisture content, 11.10% fat, 7.95% protein, 3.86% ash and 73.92% carbohydrate. Meanwhile, the solubility is 67.69%, antioxidant activity is 177.92 mg/L, and phenolic content is 1.14 μg/mL. Therefore, this cocoa drink can be used as a functional drink

Budidaya Ikan Lele (Clarias sp.) dengan Sistem Bioflok Kusai, Kusai; Warningsih, Trisla; Syawal, Henni; Diharmi, Andarini; Iriani, Dian; Putra, Sanjaya Mandala; Oktavianti, Mila; Heriyanti, Heriyanti; Siregar, Cici YP
Journal of Rural and Urban Community Empowerment Vol. 5 No. 1 (2023): Oktober
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Metode Bioflok adalah salah satu dari sekian banyak strategi pemeliharaan yang diterapkan untuk meningkatkan produktivitas ikan lele. Teknologi Bioflok pada kegiatan ini berupaya untuk menekan konsumsi air yang dibutuhkan selama budidaya, menekan kuantitas limbah yang dihasilkan, serta meningkatkan produktivitas ikan lele yang dihasilkan. Kegiatan ini bertujuan untuk memberikan wawasan yang mendalam terkait budidaya ikan. Pemahaman yang lebih baik mengenai budidaya ikan lele serta meningkatkan kemampuan produksi. Metode kegiatan ini dimulai dengan perencanaan, pelaksanaan, refleksi, laporan serta pendampingan dan evaluasi kegiatan. Hasil yang diperoleh dari kegiatan ini adalah budidaya ikan lele dengan sistem bioflok dapat mengembangkan skill yang berkaitan dengan kewirausahaan berbasis perikanan seperti budidaya ikan, pengolahan produk perikanan, pengemasan produk serta manajemen pemasaran produk perikanan tersebut. Budidaya Lele sistem bioflok merupakan inovasi baru yang memiliki keunggulan dapat diterapkan di lahan yang sempit serta dapat mengolah air limbah secara biologis.

STATUS MUTU MIKROBIOLOGIS KIMIA DAN SENSORIS IKAN ASIN KERING YANG DI PASARKAN DI PASAR IBUH KOTA PAYAKUMBUH Azura, Asyifa Siti; Hasan, Bustari; Iriani, Dian
OCTOPUS: JURNAL ILMU PERIKANAN Vol. 14 No. 1 (2025): OCTOPUS
Publisher : Universitas Muhammadiyah Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26618/krcrsv73

Pengawasan mutu ikan asin, terutama setelah pengolahan atau sewaktu penyimpanan dan pemasaran merupakan aspek yang sangat penting untuk menjamin agar produk tidak terkontaminasi mikroba pembusuk maupun patogen yang dapat memperpendek masa simpan produk dan membahayakan kesehatan konsumen. Penelitian ini ditujukan untuk mengevaluasi status mutu mikrobiologis, kimia dan sensoris ikan asin kering yang dipasarkan di Pasar Ibuh Kota Payakumbuh. Metode yang digunakan dalam penelitian ini adalah metode survey dan teknik pengambilan sampel menggunakan metode purporsive sampling. Nilai rata rata angka lempeng total ikan asin kering yang dipasarkan di Pasar Ibuh Kota Payakumbuh berkisar antara 5,8x104 sampai 6,9 x104 koloni/g, total halofik antara 3,1x104 sampai 3,8 x104 koloni/g, nilai TBA berkisar antara 0,8 sampai 1,0 mg MDA/kg, dan nilai sensori secara keseluruhan untuk kriteria kenampakan, tekstur, bau dan rasa berkisar antara 7,5 sampai 7,8. Secara umum total ALT, halofilik, TBA dan sensori ikan asin kering yang dipasarkan di Pasar Ibuh Kota Payakumbuh memenuhi batas standar yang telah ditetapkan oleh SNI. Secara umum total ALT,Halofilik, TBA dan Sensori ikan asin kering yang di pasarkan di pasar ibuh kota payakumbuh berbeda berdasarkan jenis, asal produk dan umur ikan saat di produksi.

Biochemical Processes of Chlorella vulgaris and Their Impact on Chlorophyll Quality and Antioxidant Properties Iriani, Dian; Feliatra; Hasan, Bustari; Karnila, Rahman; Chaiyanate, Nittaya; Rozi
Jurnal Ilmiah Perikanan dan Kelautan Vol. 17 No. 1 (2025): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.vi.61083

Graphical Abstract Highlight Research Chlorella indigenous from waters of Rokan River estuary was identified. The using of 4 chemicals KNO3, KH2PO4, MgSO4.7H2O and FeSO4.7H2O can reduce production cost and obtain an optimal medium formulation. The manipulated media was obtained can replace the commercial media of Chlorella Chlorella vulgaris contains high antioxidant activity. Abstract Chlorella is a microalga that is rich in chlorophyll and antioxidants so it has the potential to be a functional food or health supplement; however, the quality of Chlorella depends on the nutrient composition in cultivation. The research aimed to evaluate the effect of different formulations in Chlorella cultivation on the content of chlorophyll a, chlorophyll b, total chlorophyll, carotenoids and antioxidants. Furthermore, to analyse the profile of amino acids, fatty acids and secondary metabolism in the best formulation. The experimental design used was a non-factorial Completely Randomized Design (CRD) with 5 formulations in Chlorella cultivation: F-1, F-2, F-3, F-4, and F-5 by manipulating the use of 4 chemicals: KNO3, KH2PO4, MgSO4.7H2O and FeSO4.7H2O. The data obtained were analyzed descriptively and analysis of variance (ANOVA). The results showed that F-2 treatment with the use of 1.50 KNO3, 1.25 KH2PO4, 1 MgSO4.7H2O and 0.0498 FeSO4.7H2O (g/L) was the best treatment with the content of chlorophyll a 38.19 μg/mL, chlorophyll b 41.45 μg/mL, total chlorophyll 79.65 μg/mL, carotenoids 0.08 μg/mL, and antioxidants activity 49.52 mg/L (strong) which is the same as the F-1 treatment. In addition, Chlorella cultivated with the F-2 formula has 17 amino acid profiles with a total of 301.52 mg/g, 7 fatty acids 84.32 mg/g, and secondary metabolites, namely alkaloid 109.471 mg/L, flavonoid 82.111 mg/L, saponin 1342.222 mg/L, tannin 411,591 mg/L, and phenolic 151.889 mg/L. Therefore, the F-2 formulation can be developed for large-scale Chlorella cultivation and applied as a health supplement.

The effect of chlorella fortification on the quality of sago mocaf analogue rice Farhan, Muhammad; Iriani, Dian; Syahrul, Syahrul; Sari, N Ira
Acta Aquatica: Aquatic Sciences Journal Acta Aquatica, Vol. 11: No. 3 (December, 2024)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/aa.v11i3.15893

Analog rice is artificial rice shaped like rice which can be made from non-rice flour. This research aims to determine the effect of Chlorella fortification on the quality of sago mocaf analog rice and to find out the best formulation The method used in the study was an experiment with a non-factorial completely randomised design (CRD), with 4 treatment levels in the manufacturing of sago mocaf analog rice with different amount of Chlorella powder namely: 0 g (BA0), 1 g (BA1), 1.5 g (BA2) and 2 g (BA3). Based on the results, sago mocaf analogue rice-fortified Chlorella has a significant effect on appearance, aroma, taste, ash, protein, fat and carbohydrate content but has no significant effect on the texture and moisture content at the 95% confidence level. Based on the organoleptic test, the addition 1 g of Chlorella powder (BA1 treatment) in the manufacturing of sago mocaf analog rice was most preferred by consumer acceptance with the characteristics: complete appearance and greenish colour (8.71), neutral aroma/no Chlorella smell/typical sago aroma (8.73), good taste and a slight taste of fish flour (8.60), very hard texture and not easily broken (8.63); with 4.70% of water content, 1.42% of ash, 10.57% of protein, 4.54% of fat and 78.84% of carbohydrate. Sago mocaf analog rice fortified Chlorella produced meet the Indonesian National Standard.Keywords: Analog Rice; Chlorella; Fortification; Mocaf; Sago

INOVASI PENGOLAHAN OTAK-OTAK IKAN PATIN PADA UMKM â€œAHMADI KULINERâ€ Iriani, Dian; Hasan, Bustari; Alfajriey, Rayhand; Ramadhan, Tengku Rahmat; Zein, Fauzan Fadilah; Sidik, Fawwaz Afifah; Berkhaty, Ayang Putri; Ananda, Dea; Maulani, Iffah; Rinanda, Khairunnisa Yulia; Yustiani, Maulida
Jurnal Abdi Insani Vol 10 No 4 (2023): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v10i4.1259

Ahmadi Culinary MSME is one of the MSMEs in Pulau Lawas Village, Bangkinang District, Kampar which has great potential in developing local community businesses by utilizing catfish which is the mainstay fish of this Regency. The aim of this activity is to help Ahmadi Culinary MSME partners in Pulau Lawas village by providing training in innovation in developing new products made from catfish in the form of grilled fish cake (otak-otak ikan) as a healthy food. The method used in this activity was counseling about the benefits of consuming fish meat and continued with training in making grilled fish cake as a new innovation in developing healthy snack products. Before the activity is carried out, participants who are MSME partners fill out a questionnaire (Pre-test) and are asked for their opinion about the product that has been made (Post-test). Data collection was carried out qualitatively and discussed in accordance with the literatures. The outreach and training activities at Ahmadi Culinary MSME ran successfully where participants were very enthusiastic about innovating to develop new products made from local ingredients in the form of grilled fish cake as a healthy snack. The increasing in partners' knowledge is 85% from initially not understanding enough, to being very understanding and able to make its product with attractive shapes, good taste and good packaging. By developing grilled fish cake products, it is hoped that partners can expand the marketing area, not only in areas around villages and districts but also up to the provincial level and even the national level. So with innovation in the development of new products in the form of grilled fish cake, Ahmadi Kuliner MSME partners can add new culinary variants, which are expected to increase the economic income of partner members.

Refleksi atas Pemberdayaan Masyarakat Berkelanjutan melalui Budidaya dan Pengolahan Ikan Lele Terintegrasi: Studi Kasus Intervensi Pascapandemi di Tanjung Rhu, Indonesia Lesmana, Indra; Iriani, Dian; Satriawati, Nofri; Damayanti, Rizka; Sufriyanti, Fitria; Fitra, Deni
Journal of Rural and Urban Community Empowerment Vol. 7 No. 1 (2025): Oktober
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jruce.7.1.33-45

Masyarakat perkotaan berpenghasilan rendah kerap menghadapi keterbatasan akses terhadap peluang ekonomi produktif, terutama di masa pascapandemi. Penelitian ini bertujuan untuk mengkaji efektivitas program pengabdian masyarakat berbasis integrasi budidaya dan pengolahan ikan lele dalam meningkatkan kapasitas ekonomi dan sosial masyarakat di Kelurahan Tanjung Rhu, Kota Pekanbaru. Metode pelaksanaan melibatkan pelatihan teknis budidaya sistem bioflok, pengolahan hasil menjadi produk olahan Snack Lehan, pelatihan manajemen usaha berbasis Business Model Canvas (BMC), dan pendampingan kelembagaan komunitas. Hasil program menunjukkan peningkatan pendapatan warga, terbentuknya kelompok usaha “Berkah Usaha”, serta terciptanya produk olahan lokal yang dipasarkan secara konvensional. Meski demikian, ditemukan keterbatasan dalam literasi digital dan sistem monitoring usaha. Implikasi program menunjukkan perlunya skema pendampingan jangka panjang, penguatan ekosistem digital, dan pengelolaan etis atas dokumentasi warga. Program ini berpotensi direplikasi di wilayah dengan karakteristik serupa guna mendukung ketahanan ekonomi lokal secara inklusif dan berkelanjutan

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