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ANALYZE THE INCOME AND WALFARE FISHERMAN SOCIETY AT PINANG SEBATANG TIMUR VILLAGE TUALANG DISTRICT SIAK REGENCY RIAU PROVINCE Novalina, Sri Rapika; Nogroho, Firman
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research was conducted at Pinang Sebatang Timur Village Riau on September 2015. This research aimed to analyze the income and the distribution outcome fisherman household and to describe walfare fisherman society. The method use was survey method. The respondents were 17 fisherman and data was callected as primary and secondary data.The research results showed that the income of fisherman household who use the paddle canoe around about Rp 2.047.500-2.397.500, with the income average Rp 2.178.475/month and income of sideline fisherman household who use the paddle canoe around about Rp 2.026.500-2.526.000, with the income average Rp 2.201.357/month. The outcome of fisherman household who used the paddle canoe about Rp Rp.1.633.000-2.004.000 with the outcome average Rp 1.849.300/month and outcome of sideline fisherman household who used the paddle canoe about Rp 1.699.000-2.299.000 with the outcome average Rp 1.900.700/month.According to Siak Regency UMR, all of fisherman and sideline fisherman are above Siak Regency UMR, according to Bappenas, all of fisherman and sideline fisherman are prosperous, and according to BKKBN there are five household in the 1st prosperous family, 4 household in the 2nd prosperous family, and finally eight household in the 3th prosperous family.Keywords : Income, Outcome, Walfare, Fisherman and sideline fisherman Society

Optimization formula of instant powder functional drinks from Brunok (Acaudina molpadioides) using foam drying method R. Marwita Sari Putri; Sri Novalina Amrizal
Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil Vol 4, No 2 (2020)
Publisher : Sekolah Tinggi Ilmu Pertanian Wuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.akuatikisle.4.2.73-78

This study aims to obtain the right formulation in terms of nutritional and organoleptic value of Brunok instant powder drink. The optimized factor is the amount of Brunok extract used for the manufacture of instant powder drinks with an additional 1% emulsifier and 10% maltodextrin. Making instant powder drinks using the foam mat drying method using an oven with a low temperature setting of 70-80 °C for 15-20 minutes. The use of low temperature is intended to maintain the functional value of the Brunok instant powder drink which is beneficial for health. Based on the trial and error test, 3 instant powder drink formulations were obtained, namely F111, F211 and F311, by means of the hedonic test the preferred formulation for panelists was the F211 formula. The characteristics of the selected powder drink are water content 4.91%, fat 1.75%, protein 2.47%, ash content 0.45% carbohydrate content 90.43% and ALT 7.0x101 colony/g.

Aktivitas Antioksidan dari Air Buah Beruwas Laut (Scaevola taccada): Antioxidant Activities of Beach Naupaka's Water (Scaevola taccada) Azwin Apriandi; Zubaidah Anjar Rezeki; Kiki Fatmawati; Sri Novalina Amrizal; R. Marwita Sari Putri
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 3 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(3)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i3.36874

Scaevola taccada (Beach Naupaka) is common plant found on Indonesia coast.This study was aimed to determine antioxidant activity and levels of vitamin C contained in the juice of old, young, and mixed beach naupaka's fruit. Antioxidant activity was tested using DPPH method and vitamin C levels using the iodimetric titration m. The results obtained showed that the antioxidant activity of beach naupaka were 113.47 ppm for old fruit, 130.71 ppm for young fruit, 164.58 ppm for mixed fruit. Vitamin C levels of old, young, and mixed fruit water were 7.04 mg, 36.96 mg, and 30.8 mg respectively.

Pemberdayaan masyarakat Desa Benan dalam peningkatan mutu Teripang sebagai komoditas unggulan desa melalui sosialisasi penanganan pascapanen T. Ersti Yulika Sari; Sri Novalina Amrizal; Wahyu Muzammil; Yulia Oktavia; Tetty Tetty; Khairunnisa Khairunnisa; Dwi Septiani Putri; Aidil Fadli Ilhamdy; Azwin Apriandi; Aminatul Zahra; R. Marwitta Sari Putri; Jumsurizal Jumsurizal
Unri Conference Series: Community Engagement Vol 3 (2021): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.3.636-643

Sea cucumbers which have the scientific name Holothuroidea are fishery commodities that have high economic value and are in great demand in the global market. Sea cucumbers are the main commodity of Benan Village which is the outermost island of Lingga district. Most of the people in Benan Village work as sea cucumber fishermen. As an aquatic resource owned by the village, sea cucumbers are still constrained in terms of handling so that it reduces the selling value of the dried sea cucumbers produced. Therefore, it is important to empower the people of Benan Village regarding the postharvest handling of sea cucumbers which aims to improve the quality as well as directly increase the selling value of that resources. Community empowerment activities are expected to add insight and improve the ability of the Benan Village community in handling sea cucumbers post-harvest. Empowerment was carried out through three methods, namely the distribution of questionnaires and discussions in the form of questions and answers with the Benan Village community group regarding the problem process in handling post-harvest sea cucumbers, which was carried out after distributing questionnaires to the sea cucumber aquaculture community, then education and discussion on good procedures were carried out in post-harvest handling. To improve the quality of this sea cucumber commodity, then in the third stage, mentoring and practice regarding the correct handling of sea cucumbers is carried out to produce good quality sea cucumbers from washing to packaging. The selection of discussion methods, lectures/education, and direct practice is considered effective in increasing public knowledge about the process of handling sea cucumbers postharvest properly and correctly, considering that the target stakeholders are sea cucumber farmers.

Optimization formula of instant powder functional drinks from Brunok (Acaudina molpadioides) using foam drying method R. Marwita Sari Putri; Sri Novalina Amrizal
Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil Vol 4, No 2 (2020)
Publisher : Sekolah Tinggi Ilmu Pertanian Wuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.akuatikisle.4.2.73-78

This study aims to obtain the right formulation in terms of nutritional and organoleptic value of Brunok instant powder drink. The optimized factor is the amount of Brunok extract used for the manufacture of instant powder drinks with an additional 1% emulsifier and 10% maltodextrin. Making instant powder drinks using the foam mat drying method using an oven with a low temperature setting of 70-80 °C for 15-20 minutes. The use of low temperature is intended to maintain the functional value of the Brunok instant powder drink which is beneficial for health. Based on the trial and error test, 3 instant powder drink formulations were obtained, namely F111, F211 and F311, by means of the hedonic test the preferred formulation for panelists was the F211 formula. The characteristics of the selected powder drink are water content 4.91%, fat 1.75%, protein 2.47%, ash content 0.45% carbohydrate content 90.43% and ALT 7.0x101 colony/g.

Bakteri Bacillus sp. Berpotensi Probiotik dalam Saluran Pencernaan Ikan Bawal Bintang Trachinotus blochii Aminatul Zahra; Sri Novalina Amrizal
Intek Akuakultur Vol. 6 No. 1 (2022): Intek Akuakultur
Publisher : Program Studi Budidaya Perairan Universitas Maritim Raja Ali Haji

Isolation of Bacillus sp. the potential for probiotics in the digestive tract of Silver Pompano has never been carried out. Therefore it is necessary to research the isolation and selection of Bacillus sp. potential probiotics in the digestive tract of Silver Pompano to increase growth and feed efficiency. Bacteria were isolated from the digestive tract of Silver Pompano to ensure that the isolates obtained were from Bacillus sp. then gram staining and spore staining were performed on the isolates obtained. After that, a Proteolytic, Lipolytic, Amylolytic Activity test was carried out, then a Resistance Test to Stomach Acid and Bile Salts, as well as a bacterial growth test for 24 hours. There are six isolates of Bacillus sp., which have the potential for probiotics in Silver Pompano's digestive tract, which has the ability of proteolytic, lipolytic, and amylolytic enzyme activity and is resistant to acid and alkaline conditions.

Optimization formula of instant powder functional drinks from Brunok (Acaudina molpadioides) using foam drying method R. Marwita Sari Putri; Sri Novalina Amrizal
Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil Vol 4, No 2 (2020)
Publisher : Sekolah Tinggi Ilmu Pertanian Wuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.akuatikisle.4.2.73-78

This study aims to obtain the right formulation in terms of nutritional and organoleptic value of Brunok instant powder drink. The optimized factor is the amount of Brunok extract used for the manufacture of instant powder drinks with an additional 1% emulsifier and 10% maltodextrin. Making instant powder drinks using the foam mat drying method using an oven with a low temperature setting of 70-80 °C for 15-20 minutes. The use of low temperature is intended to maintain the functional value of the Brunok instant powder drink which is beneficial for health. Based on the trial and error test, 3 instant powder drink formulations were obtained, namely F111, F211 and F311, by means of the hedonic test the preferred formulation for panelists was the F211 formula. The characteristics of the selected powder drink are water content 4.91%, fat 1.75%, protein 2.47%, ash content 0.45% carbohydrate content 90.43% and ALT 7.0x101 colony/g.

Optimization formula of instant powder functional drinks from Brunok (Acaudina molpadioides) using foam drying method R. Marwita Sari Putri; Sri Novalina Amrizal
Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil Vol 4, No 2 (2020)
Publisher : Sekolah Tinggi Ilmu Pertanian Wuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.akuatikisle.4.2.73-78

This study aims to obtain the right formulation in terms of nutritional and organoleptic value of Brunok instant powder drink. The optimized factor is the amount of Brunok extract used for the manufacture of instant powder drinks with an additional 1% emulsifier and 10% maltodextrin. Making instant powder drinks using the foam mat drying method using an oven with a low temperature setting of 70-80 °C for 15-20 minutes. The use of low temperature is intended to maintain the functional value of the Brunok instant powder drink which is beneficial for health. Based on the trial and error test, 3 instant powder drink formulations were obtained, namely F111, F211 and F311, by means of the hedonic test the preferred formulation for panelists was the F211 formula. The characteristics of the selected powder drink are water content 4.91%, fat 1.75%, protein 2.47%, ash content 0.45% carbohydrate content 90.43% and ALT 7.0x101 colony/g.

Pelatihan Penyusunan Modul Ajar Kurikulum Merdeka Berbasis Inovasi Kemaritiman Melalui Model Project Based Learning Bagi Guru-Guru di SMP 1 Bintan Fabio Testy Ariance Loren; Legi Elfitra; Sri Novalina Amrizal
Prosiding Seminar Nasional Unimus Vol 6 (2023): Membangun Tatanan Sosial di Era Revolusi Industri 4.0 dalam Menunjang Pencapaian Susta
Publisher : Universitas Muhammadiyah Semarang

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Modul ajar memiliki peran penting dalam membantu guru merancang pembelajaran. Padapenyusunan modul ajar yang berperan penting adalah guru, guru diasah kemampuan berpikiruntuk dapat berinovasi dalam pengembangan modul ajar. Oleh karena itu, menyusun modul ajarmerupakan kompetensi pedagogik yang perlu dikembangkan oleh guru, hal ini agar teknikmengajar guru di dalam kelas lebih efektif, efisien, dan tidak keluar pembahasan dari capaianpembelajaran. Tujuan kegiatan ini adalah melakukan pelatihan penyusunan modul ajar kurikulummerdeka berbasis inovasi kemaritiman melalui model project based learning bagi guru-guru diSMP 1 Bintan. Untuk mencapai tujuan tersebut kegiatan pengabdian masyarakat ini dilakukandalam beberapa tahapan, yaitu: 1) sosialisasi kegiatan, 2) penjelasan konsep modul modul ajarberbasis inovasi kemaritiman, 3) Pendampingan penyusunan modul ajar, 5) praktik penyusunanmodul ajar, 6) diskusi dan evaluasi pelaksanaan kegiatan. Pelaksanaan kegiatan dengan caramemberikan refleksi atau pendapat peserta pelatihan terhadap sistematika penyusunan modul.Target dari kegiatan ini adalah guru dapat merancang serta menyusun pengembangan modulpembelajaran berdasarkan kebutuhan belajar siswa. Secara umum, semua rangkaian kegiatanpendampingan dapat terlaksana dengan optimal, diikuti dengan penuh antusias dari para guru.Hasil dari kegiatan ini adalah menghasilkan modul ajar yang berbasis kemaritiman. Kata Kunci : Modul Ajar, Kurikulum Merdeka, Inovasi Kemaritiman, Project-Based Learning.

PEMBUATAN MIKROORGANISME LOKAL (MOL) DARI JEROAN IKAN Widya Safitri; Sri Novalina A; Azwin Apriandi
Marinade Vol 6 No 01 (2023): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31629/marinade.v6i01.5481

Increasing the economic value of fish innards by processing them into one of the more useful products is Local Microorganisms (MOL). MOL is a decomposer in the manufacture of organic fertilizer in this study can be made from waste with fish offal as the basic ingredient. This study aims to determine the production of local microorganisms (MOL) and the MOL content of fish offal. The method used in the process of making MOL is fermented fish offal. Samples of fish offal MOL that had been successfully fermented for 14 days were then tested for TPC using Media Plate Count Agar. Isolation of Lactic Acid Bacteria (LAB) will be tested using MRS Agar + 1% used to differentiate LAB from non-acid producing bacteria. While the findings of mushroom identification using Potato Dextrose Agar. The results of the research that has been done show that the composition of 500 grams of fish offal, 1 liter of coconut water and 3 ounces of brown sugar in the manufacture of MOL from fish offal shows a bacterial count of 6.85x CFU/ml, which does not exceed the TPC standard threshold. The results of isolation of lactic acid bacteria found that bacteria in MOL from fish offal, namely Lactobacillus, identified the growth of fungi, where the fungi in MOL are beneficial for plant development from amino acids and sugars secreted by photosynthetic bacteria, organic matter and plant roots.

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