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All Journal Jurnal FishtecH Jurnal Pengabdian Kepada Masyarakat Meambo
Waode Nilda Arifiana Effendy
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Medicine & Pharmacology Nursing Public Health Social Sciences

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Aktivitas Antibakteri Kitosan dari Tulang Rawan Cumi-Cumi (Loligo sp.) Terhadap Bakteri Staphylococcus aureus dan Escherichia coli Laode Muhamad Hazairin Nadia; La Ode Huli; Waode Nilda Arifiana Effendy; Frets Jonas Rieuwpassa; Imra Imra; Nurhikma Nurhikma; Eko Cahyono
Jurnal FishtecH Vol 10, No 2 (2021)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v10i2.14386

Abstract

Squid (Loligo sp.) is one of fisheries commodities export in Indonesia. Squid has cartilage that can be utilized in the food and non-food sectors. The inner skin of the squid cartilage contains chemical compounds are chitin and chitosan. The objectives of this research are to produce chitosan from squid cartilage and tested the antibacterial effectiveness of chitosan in bacteria Staphylococcus aureus and Escherichia coli. The research method was carried out in twophase; the manufacturing phase of chitosan from squid cartilage and the testing phase for the antibacterial activity of chitosan. The results of the first phase of this study indicate that the chitosan produced meets the quality standards of chitosan with water content 7.82% (bk), ash content 0.57% (bk), nitrogen content 3.18% (bk) and degree of deacetylation 87.43%. Further more the results obtained in the second phase showed that the higher of chitosan concentration, the greater of inhibition zone in the tested bacteria. The best antibacterial activity was found at 0.8% chitosan concentration, with an inhibition zone of 12.8 ± 0.06 mm in E. coli and 11.1 ± 0.12 mm in S. aureus. At a concentration of 0.8% showed a greater inhibitory value when compared to 70% alcohol.
Analisis Organoleptik dan B-Karoten Nugget Ikan Nila (Oreochromis sp.) dengan Penambahan Tepung Wortel (Daucus carota L) Waode Nilda Arifiana Effendy; Laode Muhamad Hazairin Nadia; Sri Rejeki; La Ode Huli
Jurnal FishtecH Vol 11, No 1 (2022)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v11i1.15812

Abstract

Generally, nuggets on the market are made from chicken meat but today the price of chicken meat is high so it needs alternative raw materials in making nuggets. One of the raw materials that can be used for making nuggets is tilapia meat. Tilapia has high protein and a soft texture. To increase the attractiveness and nutritional value of nuggets, so vegetables can be added. Carrot is one of the vegetables that can be used as an added ingredient in tilapia fish nuggets because it contains ?-carotene which is a source of ?-tocopherol, dietary fiber, ascorbic acid, tocopherol, and natural antioxidants. The purpose of this study was to determine the effect of adding carrot flour with different concentrations to the organoleptic values and levels of ?-carotene of selected tilapia fish nuggets. This study uses a quantitative research method with a Completely Randomized Design (CRD) model with 4 treatment levels and 3 replications. The treatment in this study refers to the concentration of carrot flour were K0 (0%), K1 (8%), K2 (10%), and K3 (12%). Parameters observed were organoleptic (color, flavor, taste, and texture) and ?-carotene. The results showed that the addition of carrot flour had a significant effect on the organoleptic value of tilapia nuggets (p<0.05). The best treatment in this study was the addition of 12% carrot flour concentration (K3) with panelists acceptance rate at color 7.83 (like), flavor 7,96 (like), taste 7,52 (like) and texture 7,60 (like). K3 treatment was the selected tilapia nugget with the value of ?-carotene 12.09 ppm (bk) and 24.03 ppm (bb).
Pengembangan Ekonomi Kreatif Berbasis Potensi Pesisir di Kelurahan Tondonggeu Kecamatan Nambo Kota Kendari Ermayanti Ishak; Andi Besse Patadjai; Waode Nilda Arifiana Effendy; Chairun Annisa Aryanti; Asriyana; Wa Jali
Jurnal Pengabdian Meambo Vol. 5 No. 1 (2026): Jurnal Pengabdian Kepada Masyarakat MEAMBO
Publisher : PROMISE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56742/jpm.v5i1.230

Abstract

Kelurahan Tondonggeu, yang terletak di pesisir Kecamatan Nambo, memiliki kekayaan sumber daya alam dan hayati yang berlimpah, seperti hasil laut, ekosistem lamun, dan potensi wisata bahari. Namun, pemanfaatan potensi ini masih didominasi oleh kegiatan ekonomi tradisional yang nilai tambahnya rendah.  Selain itu, permasalahan lain seperti permasalahan lingkungan berupa penumpukan sampah plastik dan sampah organik, dan pemanfaatan hasil laut yang kurang optimal menjadi tantangan tersendiri bagi masyarakat.  Tujuan Kegiatan ini adalah untuk memberdayakan masyarakat pesisir untuk pengembangkan ekonomi kreatif berbasis potensi pesisir yang ramah lingkungan, memanfaatkan potensi lokal, dan menciptakan peluang usaha baru. Untuk mengatasi permasalahan yang ada di Kelurahan Tondoggeu maka beberapa program kerja telah dilaksanakan melalui beberapa tahapan yaitu sosialisasi dan diskusi mengenai tahapan-tahapan kegiatan/program, pembentukkan tim atau kelompok kerja dari mahasiswa untuk mendamping anggota kelompok nelayan, pengumpulan dan pemilahan sampah plastik dengan menyediakan wadah pengumpulnya, pengolahan sampah anorganik (botol plastik) menjadi produk bernilai jual, serta pelatihan pembuatan inovasi produk turunan dari ikan. Secara keseluruhan, kegiatan pengabdian ini berhasil meningkatkan kesadaran masyarakat akan pentingnya menjaga kebersihan lingkungan pesisir sekaligus menumbuhkan semangat wirausaha berbasis potensi lokal. Masyarakat tidak hanya memperoleh keterampilan baru, tetapi juga mampu mengubah limbah dan hasil laut menjadi produk bernilai ekonomi. Program ini membuktikan bahwa pemberdayaan masyarakat melalui pendekatan kreatif dan berkelanjutan dapat memberikan dampak positif secara sosial, ekonomi, dan lingkungan.
Co-Authors Andi Besse Patadjai Asriyana, . Chairun Annisa Aryanti EKO CAHYONO Ermayanti Ishak Frets Jonas Rieuwpassa Imra Imra La Ode Huli Laode Muhamad Hazairin Nadia Nurhikma Nurhikma Sri Rejeki Wa Jali