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All Journal Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Authentic Research of Global Fisheries Application Journal (Aurelia Journal) Jurnal Penelitian Chanos Chanos PEDAMAS (Pengabdian Kepada Masyarakat)
Trisna Ningsih
KKP
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Control & Systems Engineering Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Mechanical Engineering Social Sciences

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PERANAN MAHASISWA KKN UNTUK MENINGKATKAN MINAT MEMBACA ANAK SEKOLAH DASAR DI DESA KWALA LAU BICIK Khayroiyah, Siti; Wahyu, Muhammad; Sihombing, Nanda Aisyah Syahni; Sullistiani, Ade; Qawiy, Khaissuledi; Ningsih, Trisna
PEDAMAS (PENGABDIAN KEPADA MASYARAKAT) Vol. 2 No. 06 (2024): NOVEMBER 2024
Publisher : MEDIA INOVASI PENDIDIKAN DAN PUBLIKASI

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

Abstract

Metode yang digunakan adalah pendekatan kualitatif dengan tindakan yang melibatkan mahasiswa KKN dan siswa/i SD 101851. Hasil Pengabdian menunjukkan bahwa 80% siswa mengalami peningkatan minat dan kemampuan membaca, meskipun 20% masih menghadapi kesulitan. Program ini diperlukan tindak lanjut untuk siswa yang masih kesulitan membaca, serta penguatan kolaborasi antara sekolah, dan masyarakat untuk menciptakan lingkungan yang lebih mendukung perkembangan literasi anak. Kegiatan les membaca ini memberikan dampak positif bagi perkembangan literasi anak-anak dan diharapkan dapat menjadi model bagi kegiatan serupa di desa-desa lainnya. Dengan adanya program ini, diharapkan anak-anak tidak hanya lebih tertarik untuk membaca, tetapi juga dapat mengembangkan keterampilan literasi yang lebih baik.
INOVASI FORMULASI BUBBLE TEA UNTUK MENINGKATKAN KUALITAS SENSORIS DAN DAYA TARIK KONSUMEN Ningsih, Trisna; Dharmayanti, Niken; Masengi, Simson; Ilyasha, Adjeng Destri Illa; Permadi, Aef; Soeharso, Agusta Putri Balqis Linda
Chanos Chanos Vol 23, No 1 (2025): CHANOS CHANOS
Publisher : Politeknik Kelautan dan Perikanan Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/chanos.v23i1.15584

Abstract

Bubble tea is a food that is rich in antioxidants. Antioxidants are compounds that have many important benefits for the body because of their ability to fight free radicals. Free radicals are unstable molecules that can damage body cells and contribute to various diseases. The purpose of this study was to determine the best formulation of a combination of sodium alginate and calcium chloride based on the level of preference and nutritional content in it. This study used 9 treatments, namely the addition of sodium alginate with a concentration of 0,8%; 1% and 1,2% combined with calcium chloride with a concentration of 1%; 1,2% and 1,5%. The parameters tested included hedonic tests, water content tests, ash content tests, protein content tests and antioxidant activity tests. The results showed that the combination of sodium alginate and calcium chloride additions had an effect on consumer acceptance. The best formulation in treatment X2Y3 was with a sodium alginate concentration of 10 g and a calcium chloride concentration of 15 g taken from the results of the highest hedonic test based on consumer acceptance of products with a water content of 90,93 ± 0,0173%; ash content 0,39 ± 0,0004%; protein content 0,25 ± 0,0007% and antioxidant 8,719.33 ± 146,11 µmol Fe2/g. Bubble tea merupakan makanan yang kaya akan kandungan antioksidan di dalamnya. Antioksidan adalah senyawa yang mempunyai banyak manfaat penting bagi tubuh karena kemampuannya yang dapat melawan radikal bebas. Radikal bebas adalah molekul yang tidak stabil yang dapat merusak sel-sel tubuh dan berkontribusi pada berbagai macam penyakit. Tujuan dari penelitian ini adalah menentukan formulasi terbaik kombinasi antara natrium alginat dan kalsium klorida berdasarkan tingkat kesukaan dan kandungan nutrisi didalamnya. Penelitian ini menggunakan 9 perlakuan yaitu penambahan natrium alginat dengan konsentrasi 0,8%; 1% dan 1,2% yang dikombinasikan dengan kalsium klorida dengan konsentrasi 1%; 1,2% dan 1,5%. Parameter yang diuji meliputi uji hedonik, uji kadar air, uji kadar abu, uji kadar protein dan uji aktivitas antioksidan. Hasil penelitian menunjukkan kombinasi penambahan natrium alginat dan kalsium klorida berpengaruh terhadap penerimaan konsumen. Formulasi terbaik pada perlakuan X2Y3 yaitu dengan konsentrasi natrium alginat 10 g dan konsentrasi kalsium klorida 15 g yang diambil dari hasil pengujian hedonik tertinggi berdasarkan penerimaan konsumen terhadap produk dengan kadar air 90,93 ± 0,0173%; kadar abu 0,39 ± 0,0004%; kadar protein 0,25 ± 0,0007% dan antioksidan 8.719,33 ± 146,11 µmol Fe2/g.
STUDY ON IMPLEMENTATION OF GMP AND SSOP OF YELLOWFIN SOLE (Limanda aspera) SANDWICH PRODUCTS AT PT BUMI MENARA INTERNUSA SURABAYA Panjaitan, Pola S.T.; Rizkiah, Riza; Arifianto, Sakti; Soeharso, Agusta Putri Balqis Linda; Sulistiyo, Budi; Ningsih, Trisna
Aurelia Journal Vol 7, No 1 (2025): April
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/aj.v7i1.14375

Abstract

Fish is a food source rich in nutritional value, yet highly perishable and susceptible to rapid quality deterioration. The aim of this research was to evaluate the implementation of GMP and SSOP in the processing of sandwich yellowfin sole products, and the basic feasibility of the fish processing unit at PT Bumi Menara Internusa Surabaya. This study used qualitative descriptive method through a gap analysis of the application of GMP, SSOP, and basic feasibility. The results showed that, according to the Ministry of Maritime Affairs and Fisheries Regulation Number 17 of 2019, the implementation of GMP and SSOP has been carried out effectively and met the required standards for basic feasibility, with no critical, serious, minor, or major findings, earning the Excellent (A) rating. The production process of frozen sandwich yellowfin sole at PT Bumi Menara Internusa Surabaya includes raw material receiving, thawing, weighing 1, washing 1, skinning, filleting, V cutting, trimming, bone and parasite control, washing 2, joining married portion, layering, IQF freezing, sorting and sizing, weighing 2, glazing, metal detecting, polybag packaging, MC packaging, weighing 3, frozen storage, and stuffing, all of which have effectively implemented the cold chain system, as demonstrated by the temperature observation table for the products, room, and water (good cold chain). The yield obtained after the skinning process of yellowfin sole was 90%.
Karakteristik Fisikokimia Hidrolisat Protein Ikan Selar (Selaroides sp.) Dengan Variasi Enzim Protease dan Papain Serta Penambahan Maltodekstrin Ningsih, Trisna; Wibowo, Adi; Silowati, Mintut; Mardiana, Siti; Abdillah, Junaedi; Purwaningsih, Endang; lakantina, Sherly; Darmadi, Darmadi; Sudrajat, Edi; Solikin, Solikin; Setiawati, Natalia Prodiana; Napitupulu, Romauli Juliana
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 20, No 1 (2025): Juni 2025
Publisher : Politeknik - Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v20i1.1147

Abstract

Ikan selar (Selaroides sp.) dengan protein tinggi 64.27% berpotensi sebagai hidrolisat protein ikan (HPI). Penelitian ini bertujuan untuk mengekstraksi HPI dari ikan selar dengan variasi jenis dan konsentrasi enzim protease dan papain guna mengetahui pengaruhnya terhadap sifat fisikokimia HPI yang dihasilkan. Penelitian dilakukan secara eksperimental dengan rancangan acak lengkap (RAL). Perlakuan yang dilakukan adalah formulasi A1 5% (b/v) enzim papain (Merck), aktivitas enzim 30.000 U/mg, A2 10% (b/v) enzim papain (Merck), aktivitas enzim 30.000 U/mg, B1 5% (b/v)enzim protease A komersil, aktivitas enzim 100.000 U/mg, B2 10% (b/v) enzim protease A komersil, aktivitas enzim 100.000 U/mg, C1 5% (b/v) enzim protease B komersil, aktivitas enzim 100.000 U/mg dan C2 10% (b/v) enzim protease B komersil, aktivitas enzim 100.000 U/mg. Ikan selar segar dilumatkan, dihidrolisis dengan enzim protease pada konsentrasi 5% dan 10% dalam fermentor pada suhu 55°C selama 5 jam, lalu di inaktivasi enzim pada suhu di atas 80°C selama 10-15 menit. Hidrolisat dikeringbekukan dengan penambahan maltodekstrin 10% sebagai filler. Formulasi C1 menghasilkan kadar protein tertinggi tanpa filler (90.27%), sedangkan formulasi A2 menghasilkan kadar protein tertinggi dengan filler (35.19%). Rendemen lumatan daging ikan mencapai 53.21%. Nilai kelarutan 95.50%, daya serap air 0.27 mL/g, daya serap lemak 1.7 mL/g, asam amino yang paling dominan adalah asam glutamat. Hasil penelitian ini memberikan wawasan penting dalam pengembangan produk HPI sebagai bahan pangan fungsional dengan nilai gizi tinggi.AbstractAs the second most biodiverse country in the world, Indonesia has a wealth of biological resources, including fishing by-products (HTS). A high-protein HTS (64.27% dry bases) that has the potential to be processed into value-added fish protein hydrolysate (HPI) is yellow stripe scad (Selaroides sp.). This study aimed to examine the impact of different protease types and concentrations on HPI physicochemical features, this study evaluated HPI from yellow stripe scad. A completely randomized design (CRD) was used in the experiment. The treatments consisted of formulations: A1 (5% (b/v) papain enzyme (Merck),enzyme activity 30.000 U/mg), A2 (10% papain (Merck), enzyme activity 30.000 U/mg), B1 (5% commercial protease A, enzyme activity 100.000 U/mg), B2 (10% commercial protease B, enzyme activity 100.000 U/mg), C1 (5% commercial protease B, enzyme activity 100.000 U/mg), and C2 (10% commercial protease B, enzyme activity 100.000 U/mg). Fresh yellow stripe scad was minced, hydrolyzed with 5% and 10% protease in a fermenter (5 hours,55 °C), followed by enzyme inactivation (10-15 minutes,80°C). The hydrolysate was freeze-dried with 10% maltodextrin as filler. Protein content, yield, and hydrolysis degree were among the factors that were tested. While formulation A2 had the highest protein level with filler (35.19%), formulation C1 had the highest protein content without filler (90.27%). Within the ideal processing range, the yield of minced fish was 53.21%. The solubility value is 95.50%, the water absorption capacity is 0.27 mL/g, the fat absorption capacity is 1.7 mL/g, and the most dominant amino acid is glutamic acid These results encourage the sustainable use of Indonesia’s fisheries resources by offering important insights for developing HPI as a high-nutrition functional food ingredient
Co-Authors Adi Wibowo Aef Permadi Arifianto, Sakti Darmadi Darmadi Dharmayanti, Niken Diana Natalia Edi Sudrajat Endang Purwaningsih Ilyasha, Adjeng Destri Illa Junaedi Abdillah, Junaedi lakantina, Sherly Masengi, Simson Muhammad Wahyu, Muhammad Napitupulu, Romauli Juliana Panjaitan, Pola S.T. Qawiy, Khaissuledi Rizkiah, Riza Sihombing, Nanda Aisyah Syahni Silowati, Mintut Siti Mardiana Soeharso, Agusta Putri Balqis Linda Solikin Solikin Sulistiyo, Budi Sullistiani, Ade