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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 Teknologi Pengolahan Pertanian Teknologi dan Industri Pertanian Indonesia Journal of Fisheries & Marine Jurnal Agroindustri Halal Teknologi dan Industri Pertanian Indonesia
Dian Iriani
Fakultas Perikanan Dan Kelautan Universitas Riau
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT 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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Embala: Upaya Peningkatan Kapasitas Produk Olahan Ikan Berbasis Bahan Baku Lokal di Desa Empat Balai Yolandika , Clara; Iriani, Dian; Furwanti A, Alvi; Aint, Ihsan Fadilah
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.7.1.89-93

Abstract

Kegiatan pelayanan masyarakat ini bertujuan untuk meningkatkan kapasitas kelompok Gerakan Keluarga Berdaya (PKK) Desa Empat Balai dalam mengembangkan produk olahan ikan berbasis bahan baku lokal melalui pendirian merek dagang “EMBALA”. Desa Empat Balai memiliki sumber daya ikan air tawar yang melimpah, namun belum dimanfaatkan secara optimal sebagai produk olahan bernilai tambah. Melalui program ini, bimbingan diberikan dalam bentuk pelatihan pengolahan ikan, pengemasan produk, manajemen bisnis, dan strategi pemasaran yang berorientasi pada potensi lokal dan keberlanjutan lingkungan. Hasilnya menunjukkan bahwa peserta, terutama anggota PKK, mengalami peningkatan keterampilan dalam mengolah ikan menjadi berbagai produk inovatif seperti serat ikan, keripik ikan, dan nugget ikan. Selain itu, pendirian merek dagang “EMBALA” memberikan identitas kolektif yang memperkuat daya tarik produk dan memudahkan promosi di tingkat lokal dan daring. Kegiatan ini juga mendorong pembentukan jaringan kolaboratif antara pelaku usaha kecil, pemerintah desa, dan lembaga pendidikan tinggi untuk mendukung produksi berkelanjutan. Secara keseluruhan, program “EMBALA” berkontribusi pada pemberdayaan ekonomi perempuan, peningkatan kapasitas kewirausahaan, dan penguatan citra desa berdasarkan potensi sumber daya lokal. Diharapkan keberlanjutan program ini akan mendorong Desa Empat Balai menjadi pusat produk ikan olahan yang kompetitif dan ramah lingkungan
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 : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v7i1.3253

Abstract

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
The Quality Characteristics of Chlorella vulgaris Powder Produced by Oven and Sun Drying Dian Iriani; Muhammad Fernanda Dahrika; Tjipto Leksono
Juvenil Vol 7, No 3: Agustus (2026)
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.v7i3.32082

Abstract

Pengeringan merupakan tahap yang cukup krusial didalam proses pengolahan bubuk Chlorella vulgaris. C. vulgaris merupakan mikroalga yang kaya akan nutrisi yang tinggi. Selain memiliki nutrisi yang tinggi, mikroalga ini memiliki kandungan klorofil dan kandungan antioksidan yang baik. Hal tersebut dapat menjadikan pengolahan bubuk Chlorella vulgaris sangat penting. Tujuan dari penelitian ini untuk mengetahui kandungan kimia pada bubuk Chlorella vulgaris menggunakan pengeringan oven dan pengeringan sinar matahari. Metode penelitian ini menggunakan eksperimen perbandingan. Parameter yang diuji adalah kandungan proksimat (air, abu, lemak, protein, karbohidrat), kandungan serat, akivitas antioksidan, klorofil a dan b. Hasil penelitian menunjukkan bahwa bubuk Chlorella vulgaris dengan pengeringan oven memiliki kadar air 7,32%, abu 30,36%, lemak 1,07%, protein 34,33%, karbohidrat 24,86%, dan serat 2,06%. Nilai aktivitas antioksidan sebesar 55,21 (µg/mL), klorofil a 20,36 (µg/mL) dan klorofil b 38,29 (µg/mL). Sedangkan bubuk C. vulgaris yang dikeringkan dengan sinar matahari memiliki kadar air 7,07%, abu 23,27%, lemak 1,62%, protein 17,81%, karbohidrat 46,85% dan serat 3,39%. Nilai aktivitas antioksidan IC50 yang dikeringkan dengan sinar matahari sebesar 107,38 (µg/mL), klorofil a 17,58 (µg/mL) dan klorofil b 42,68 (µg/mL). Seluruh parameter menunjukkan perbedaan yang sangat nyata (p0,01) antar kedua metode pengeringan. BubukC. vulgarishasil pengeringan oven menunjukkan mutu protein dan aktivitas antioksidan yang lebih unggul, sehingga metode pengeringan oven lebih direkomendasikan untuk aplikasi bubukC. vulgarispada produk pangan maupun non-pangan yang menekankan nilai gizi dan fungsional tinggi.
Karakteristik Mutu Sensori, Sifat Fisik, dan Aktivitas Antioksidan Sediaan Lip Balm Fortifikasi Chlorella vulgaris Dian Iriani; Khairani Putri; Tjipto Leksono
Jurnal Teknologi Pengolahan Pertanian Vol 8, No 1 (2026): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v8i1.14626

Abstract

Lip balm is a cosmetic preparation designed to maintain lip moisture and protect the lips from environmental exposure. The use of natural ingredients, including the microalga Chlorella vulgaris, which is rich in bioactive compounds and has potential as a natural antioxidant, continues to attract research interest. This research sought to evaluate the effect of Chlorella vulgaris microalgae powder addition on the sensory quality, physical properties, and antioxidant activity of lip balm formulations, as well as to determine the optimal concentration.The study employed an experimental method using a non-factorial Completely Randomized Design with 4 concentrations of Chlorella vulgaris powder: LB0 0%, LB1 1%, LB2 3%, and LB3 5%. The evaluated parameters included sensory attributes (appearance, texture, and aroma), physical properties (homogeneity, pH, melting point, spreadability, and loss on drying), and antioxidant activity using the FRAP method. The results indicated that the addition of Chlorella vulgaris powder significantly affected the characteristics of the lip balm. The LB1 treatment (1% concentration) was identified as the best formulation, providing optimal sensory acceptance (6.84, 7.91, 8.44) favorable physical properties (homogeneous, 5.37, 52°C, even spreadability, 5%), and antioxidant activity with an IC50 value of 605.55 μg/mL. Therefore, Chlorella vulgaris microalgae powder has potential to be utilized as a natural active ingredient in lip balm formulations.
Physicochemical sensory, and antioxidant properties of hard candy fortified with Chlorella vulgaris powder Dian Iriani; Yanas Andhika; N Ira Sari
Jurnal Teknologi dan Industri Pertanian Indonesia Vol. 18 No. 1 (2026): April
Publisher : Food and Agricultural Product Technology Department, Faculty of Agriculture, Univerisitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v18i1.671

Abstract

Chlorella vulgaris is a microalga increasingly recognized as a promising source of natural bioactive compounds for functional food development. This study analyzed the physicochemical, organoleptic, and antioxidant properties of hard candy fortified with Chlorella vulgaris powder. A Non-Factorial Completely Randomized Design was used with four treatments: 0%, 0.5%, 0.75%, and 1% Chlorella vulgaris (C0–C3), triplicate. Parameters included color and taste (IRIS Visual Analyzer and ASTREE Electronic Tongue), hardness, protein, reducing sugar, crude fiber, and DPPH antioxidant activity. Increasing concentration produced darker green color, clearly separated from control, and altered taste, with the highest overall taste score at 1% (3511). Hardness varied significantly among treatments, with the highest value observed at 0.5% Chlorella vulgaris addition (C1) and a sharp decrease at 1%, while protein increased from 3.54% to 4.51%, reducing sugar from 15.64% to 20.39% (within SNI 3547.1:2008 limit of 24%), and fiber from 0.06% to 0.33%. Antioxidant activity improved substantially, with IC₅₀ decreasing from 943.88 mg/L (very weak) to 116.83 mg/L (moderate). The 0.75% formulation was selected as the most balanced treatment because it maintained hardness close to the control while improving nutritional and antioxidant properties without excessive softening, confirming Chlorella vulgaris as a promising natural functional ingredient for hard candy.
Co-Authors Afriansyah Afriansyah Ahmad Ramadhan Mubarak Aint, Ihsan Fadilah Al Habib Septindri Alfajriey, Rayhand Ananda, Dea Andarini Diharmi Andhra Syatapahana Anisatun Nabilah Aprillia Anggita Simanullang Astria, Novi Azat Aprianto Azura, Asyifa Siti Barotitta Qiyah Berkhaty, Ayang Putri Br Hutahayan, Wika Romauli Bustari Hasan Damayani, Noventa Dwi 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 Fayyadh Qushayyi Yohan Feliatra Fitra Suzanti Fitri Iska Yuliana Furwanti A, Alvi Gaol, Anggi Julisna Lumban Giffar Ali Firmansyah Harifa Syah Putra Henni Syawal Heriyanti Heriyanti, Heriyanti Hutagaol, Debby Alvionita Indra Lesmana Ira Sari Karnila, Rahman Karnila khairani putri 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 Maulani, Iffah Muhammad Alghifary Gumay Muhammad Alghifary Gumay Muhammad Fahrul Muhammad Farhan Muhammad Fernanda Dahrika Muhammad Ridwan N Ira Sari N Ira Sari N. Ira Sari N. Ira Sari N.Ira Sari Nadia Atika Nadia Fitri Nalurita Nalurita Nittaya Chaiyanate, Nittaya 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 Ramadhan, Tengku Rahmat Ratih Hardia Tiningtias Retna Monika Rika Sepia Alvianti Rinanda, Khairunnisa Yulia Riri Liardini Putri Anjani Riska Amelia Rizka Damayanti Rozi Rusdy Tarmizi Sahyudi Sahyudi Salmiatil Humam Satriawati, Nofri Selvia Selvia Septyanti, Elvrin Shafa Yasmin Vazilla Sidik, Fawwaz Afifah Siregar, Cici YP Siti A’isah Sufriyanti, Fitria Sulistia, Yosi Sulistiadi Sulistiadi Sumarto, Sumarto Syahrul Syahrul Syahrul Syahrul 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 Yanas Andhika Yasti Sari Yasti Sari Yolandika , Clara Yovianda Yovianda Yumna Ramadani Yustiani, Maulida Zein, Fauzan Fadilah