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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jukung (Jurnal Teknik Lingkungan) PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Tropical Wetland Journal Jurnal Abdi Insani Fish Scientiae : Jurnal Ilmu-Ilmu Perikanan dan Kelautan
Hafni Rahmawati
Universitas Lambung Mangkurat
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Public Health Social Sciences Other

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Pengembangan Milk Tea Boba Ikan Nila Rumput Laut pada Kelompok Usaha Conac Snacks and Drinks Banjarbaru: Development of Milk Tea Boba Tilapia Seaweed in Conac Snacks and Drinks Banjarbaru Business Group Aisyah, Siti; Khotimah, Iin Khusnul; Rahmawati, Hafni
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 2 (2024): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v9i2.6171

Abstract

The community service team created the best boba formula through research and presented it to community service partners at Conac Snacks and Drinks Banjarbaru Student Business Group. Boba tilapia seaweed is considered to have a higher nutritional value than other boba available on the market. The service activity aims to provide the Conac Student Business Group with science and technology transfer for processing tilapia fish into flour and seaweed dry into seaweed porridge and boba tilapia seaweed products and modern drinks variations using boba toppings. This will increase the variety of beverage business products and increase profits. Technology transfer was practiced by introducing processed boba made from tilapia and seaweed along with a range of beverages, such as boba milk tea and chocolate milo. This was demonstrated by the boba's excellent texture, taste, odor, and color. A more thorough examination of the seaweed boba fish processing industry was done. Three techniques were used to carry out the activity: business approaches and assistance, demonstrations of how to process milk tea boba tilapia seaweed, and counseling regarding the procedure. The judges found the milk tea boba made from tilapia and seaweed to be tasty, nutritious, and of excellent quality as a result of this activity. A profit of IDR 45,000 was made during one production period, according to an analysis of the boba tilapia seaweed company; therefore, it is envisaged that it will enable the Conac Snacks and Drinks Banjarbaru Student Business Group to generate more revenue and sales.
Karakteristik hidrolisat kolagen kulit ikan tenggiri kering dengan enzim papain: The characteristics of spanish mackerel dry skin collagen hydrolisate with papain enzyme Rahmawati, Hafni; Agustini, Tri Winarni; Dewi, Eko Nurcahya; Trianto, Agus
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 12 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(12)
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.v27i12.55831

Abstract

Spanish mackerel dried skin is commonly used in chips, crackers, and empek-empek products. However, its potential for transformation into value-added products such as collagen hydrolysate still needs to be explored. Processing this material using papain enzyme offers an efficient method to enhance its economic value, owing to its high yield and effectiveness. The aim of this study was to determine the optimum concentration of papain enzyme and soaking time for the hydrolysis of dried mackerel skin collagen based on the characteristics of dried mackerel skin collagen. This study applied a completely randomized design (CRD) with two factors: papain enzyme concentration (1% and 2%) and soaking time (12 and 24 h). The results indicated that the interaction between enzyme concentration and soaking time significantly affected key parameters, including hydrolysis degree, whiteness, protein content, viscosity, gel strength, melting point, solubility, and foaming ability, whereas yield, moisture, ash, fat, pH, and zeta potential were unaffected. Optimal conditions were achieved with 2% papain enzyme and 24-hour soaking time, resulting in a 2.30% yield, 35.62% hydrolysis degree, 77.73% white degree, 6.94% moisture, 1.44% ash, 95.35% protein, 2.33% lipid, 6,13cp viscosity, 46.64 gBloom gel strength, 14.67OC melting point, 5.83 pH, 2.47mV zeta potential, 82.00% solubility, and 31.67% foaming ability. These results highlight the significant potential of Spanish mackerel dried skin as a raw material for collagen hydrolysate production, supporting its application in developing high-value fishery by-products and promoting sustainable economic development.
Co-Authors Agus Trianto Agustiana Agustiana Agustiana Agustiana Agustiana, Agustiana Agustiana, Agustiana Ali Rosidi Candra Candra Dewi Kartika Sari Dewi Kartika Sari Dini Sofarini Eko Nurcahya Dewi Fu'ad Hasyim Asyngari Fu’ad Hasyim Asngari Iin Khusnul Khotimah Maulana, Ripky Siti Aisyah Siti Aisyah Susilawati Susilawati Tri Winarni Agustini Yudi Pranoto Yudi Pranoto Yunandar Yunandar