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All Journal Berkala Perikanan Terubuk Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Unri Conference Series: Community Engagement Journal of Rural and Urban Community Empowerment JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia

Dahlia Dahlia

Fakultas Perikanan Dan Kelautan, Universitas Riau

Author-ID : 3344871

Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences

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Articles

QUALITY CHARACTERISTICS FERMENTED TILAPIA (Oreochromisniloticus) DIFFERENT CARBOHYDRATE SOURCE N Ira Sari; Dahlia '; Deby Octavian
Berkala Perikanan Terubuk Vol 41, No 2 (2013): Juli 2013
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

The research was conducted in March 2011 at the laboratory of FishProcessing Technology, Food Chemistry and Food Microbiology, Faculty ofFisheries and Marine Science University of Riau. Aimed of this study was todetermine the characteristics of fermented tilapia with different carbohydratesources. About 5 kg fish weighting 100 gr each was taken from a fish market inPekanbaru. Two groups of fish was fermented repeatedly using roasted rice andfermented bamboo shoot. The fish was fermented at room temperature for 7 days.Quality characteristics of the fermented fish was evaluated for sensory atributes(appearance, flavor, odor, and texture), chemical value ( pH, moisture, NPN,lactic acid), and lactic acid bacteria count. The fish which was fermented withroasted rice was characterized by appearance (attractive, clean, yellowish color),flavor (sour and salty, typical fermentation), odor (acid/alcohol, less fresh, typicalfermentation) and texture (dense, compact, chewy). Chemical value: pH (5,91),moisture (53,6%), NPN (0,12 ml/gr), and lactic acid (1,23 ml/gr), lactic acidbacteria count (5,44 x 10 6 ). Fish fermented with fermented bamboo shoot wascharacterized by appearance (attractive, less clean, opaque), flavor (sour and salty,less savory, not typical fermentation), odor (acids and less alcohol, typicalfermentation) and texture (elastic, compact, chewy). Chemical value: pH (5,38),moisture (59,79%), NPN (0,19 %), and lactic acid (1,71 %), lactic acid bacteriacount (8,167 x 10 6 colony/gr).Keywords: fermented tilapia, roasted rice, and bamboo shoots

PENERAPAN INOVASI TEKNOLOGI RUMAH PENGERING SINAR MATAHARI PADA PRODUK KERUPUK SAGU FUNGSIONAL DARI IKAN BIANG (Ilisha elongata) DI KUBE “DIAN LESTARI” SELATPANJANG KABUPATEN KEPULAUAN MERANTI Sumarto Sumarto; Desmelati Desmelati; Suparmi Suparmi; Dahlia Dahlia; N. Ira Sari; Santhy W Sidauruk
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5 No 2 (2021)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.5.2.116-122.2021

Kegiatan ini bertujuan untuk mengembangkan inovasi dan penerapan teknologi rumah pengering sinar matahari semi-tertutup berbahan plastik UV pada produk kerupuk sagu fungsional dari ikan biang Ilisha elongata di UMKM Kube “Dian Lestari” Selatpanjang Kabupaten Kepulauan Meranti Provinsi Riau. Metode pelaksanaan kegiatan dilakukan melalui penyuluhan dan percobaan langsung pembuatan alat pengering sinar matahari semi tertutup dari bahan plastik UV untuk diterapkan pada produk kerupuk sagu fungsional dari ikan biang. Kegiatan pembuatan rumah pengering sinar matahari semi tertutup berbahan plastik UV melibatkan partisipasi dari tim pengabdian Universitas Riau dan UMKM Kube “Dian Lestari”. Rumah pengering sinar matahari memiliki dimensi panjang 5 meter, lebar 2 meter dan tinggi 1,8 meter. Bagian dalam pengering memiliki kisaran suhu panas 45-62 oC, terdapat dua tingkatan rak dengan jumlah 16 rak, masing-masing tingkatan terdiri dari 8 rak pengering dengan ukuran panjang rak 100 meter dan lebar 85 cm, rak pengering dibuat dari bahwa kawat berlapis plastik sehingga tahan dan aman untuk produk pangan. Hasil penerapan rumah pengering sinar matahari semi tertutup terhadap produk kerupuk sagu fungsional ikan biang memiliki keunggulan yaitu: waktu pengeringan 24-36 jam, kapasitas pengering mencapai 20 kg, produk kerupuk aman dari cuaca hujan dan produk higenis, dan memiliki efisiensi waktu pengeringan lebih cepat daripada pengeringan biasa (3-4 hari). Kegiatan pengabdian masyarakat berpengaruh terhadap peningkatan produksi dan pendapatan keuntungan dari produk yang dihasilkan. Kata kunci: fungsional, kerupuk sagu, rumah pengering, sinar matahari ABSTRACT This activity aims to develop innovation and application of semi-enclosed sun-drying house technology made from UV plastic on functional sago cracker products from Biang fish (Ilisha elongate) at “UMKM Kube Dian Lestari" Selatpanjang, Meranti Islands Regency, Riau Province. The method of carrying out the activities were carried out through counseling and direct experiments in making semi-enclosed sun dryers from UV plastic material to be applied to functional sago crackers products from Biang fish (Ilisha elongata). The activity of making a semi-enclosed sun dryer house made of UV plastic involves the participation of the Riau University service team and Kube UMKM "Dian Lestari". The sun-drying house has dimensions of 5 meters long, 2 meters wide, and 1.8 meters high. The inside of the dryer has a hot temperature range of 45-62 oC, there are two levels of shelves with a total of 16 shelves, each level consists of 8 drying racks with a shelf length of 100 meters and a width of 85 cm, the drying rack is made of plastic-coated wire so that resistant and safe for food products. The semi-enclosed drying room applied to sago biscuit products has the following advantages: 24-36 hours drying time, drying capacity reaches 20 kg, cracker products are safe from rainy weather and hygienic products, and have faster drying efficiency than normal drying (3-4 days). Community service activities have an effect on increasing production and profit income from the products produced. Keywords: functional, sago crackers, drying house, sunlight

Pengembangan Alih Teknologi Pengolahan Mie Sagu Ikan Biang (Ilisha elongata) di Kube “Dian Lestari” Selatpanjang Kabupaten Kepulauan Meranti Sumarto Sumarto; Desmelati Desmelati; Dahlia Dahlia; Suparmi Suparmi; Dewita Dewita; Pareng Rengi
Journal of Rural and Urban Community Empowerment Vol. 3 No. 2 (2022): April 2022
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jruce.3.2.37-44

Kegiatan pengabdian bertujuan untuk mengembangkan teknologi terapan pengolahan mie sagu dengan fortifikasi tepung ikan biang sebagai usaha varian baru bagi Kube “Dian Lestari” Selatpanjang dalam rangka pengembangan usaha industri kecil berkelanjutan di Kabupaten Kepulauan Meranti Provinsi Riau. Sasaran kegiatan pengabdian dan pelatihan melibatkan pihak pengelola dan karyawan industri pengolahan mie sagu Kube (UMKM) “Dian Lestari Desa Alahair Selatpanjang. Produk mie sagu dengan fortifikasi tepung ikan biang 2% memberikan varian baru dengan tampilan rupa mie rapi, utuh, dan berwarna cerah. Rasa mie sagu menjadi lebih gurih terasa sedikit ikan, aroma mie sagu masih dominan beraroma khas mie sagu, dengan tekstur mie sagu masih kenyal dan kompak seperti mie sagu kontrol (tanpa penambahan tepung ikan biang). Hasil uji coba pada konsumen terhadap mie sagu varian baru dengan penambahan tepung ikan biang memberikan kriteria rasa unik, gurih dan enak dengan tekstur yang masih stabil kenyal dan kompak. Produk mie sagu-ikan memiliki kandungan air 23,65%, protein 4,37%, lemak 0,86%, abu 1,21% dan karbohidrat 69,91%.

Inovasi teknologi pengolahan kerupuk Sagu fungsional berbasis Tepung Ikan Biang (Ilisha elongata) dimasa pandemi Covid-19 di Kube “Dian Lestari” Selat Panjang Kabupaten Kepulauan Meranti Sumarto Sumarto; Desmelati Desmelati; Suparmi Suparmi; Dahlia Dahlia; Tjipto Leksono
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.3.204-211

This activity aims to develop technological innovations for processing functional sago crackers with the fortification of the fish flour as a new variant of the business during the COVID-19 pandemic for Kube "Dian Lestari" Selatpanjang in the context of developing sustainable small industrial businesses in the Meranti Islands Regency, Riau Province. The method of implementing the activity is through counseling and direct training in the processing of sago crackers with the addition of 2% lead fish meal (20 g of fish flour from 1000 sago flour). The results of the service activities showed that all participants participated in the activities well, especially the Kube participants "Dian Lestari". The result of the product training activities was the making of sago functional (Biang fish). After deep-frying, they can get a new variant. The biscuits look neat and complete, and the color is bright gray. The taste of sago crackers becomes savorier, it tastes like fishing. The aroma of sago crackers is still dominant, typical of sago and a slight savory aroma of fish, with a crunchy and crumbly texture when eaten. The results of consumer assessments of functional sago crackers from giant fish have consumer acceptance in the "like and very like" category of up to 100%. The taste sensory factor determines the success of the new variant on the production of functional sago crackers with the fortification of 2% sago fish flour with a distinctive, savory, and delicious taste. The target of achieving 100% of the activities includes the participation of training participants, and the products produced. Characteristics of functional sago crackers (raw) have been nutrient content of 9.18% water, 3.75% protein, 1.48% fat, 0.66.6% ash, and 84.96% carbohydrates. Nutrient content of functional sago crackers of prickly fish (fried) has been moisture of 5.86%, protein 6.18%, fat 12.74%, ash 1.68%, and carbohydrates 73.54%.

Studi fortifikasi hidrolisat protein udang rebon (mysis relicta) pada mie sagu Trie omitha purba; Suparmi Suparmi; Dahlia Dahlia
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 1 (2020): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

The study aimed to determine the effect of rebon shirmp (mysis relicta) protein hydrolisate fortification to the sago noodles and to observe the characteristics of the sago noodles produced. The research was carried on in February – April 2019 in the Laboratory of Fish Processing Technology, Integrated Laboratories, and the Fisheries and Marine Chemistry Laboratories at the Universitas Riau. The method used was the experimental method, designedas a non-factorial complete randomized design. The treatment conducted was addingof rebon shrimp protein hydrolysate at 4 level concentrations (0%, 5%, 10% dan 15%). The variables assessed were the quality of organoleptic (appearance, texture, odor, flavor) and the proximate composition. The results showed that the proteinhydrolysate of rebon shrimp at concentration of 15% was the best treatment and in accordance to the quality standards of dried noodles (SNI 01-2974-1996), indicated bythe highest organoleptic qualityof the dried noodles produced, including: the appearance that was brown, less attractive, whole, less neat; the texture that was dry and compact; the aroma that was quite fragrant, spesific rebon shrimp; and the taste that was quite tasty and shrimp flavored. The proximate composition ofthe best product was presented by the content of moisture, ash, fat, protein, and carbohydrate at 7.55%,1.02%, 0.17%, 16.76%, and 74.49%, respectively.Keywords: Hydrolysate protein, rebon shrimp, sago noodles

Aplikasi produk intelektual kampus dalam bentuk keripik kulit (fish skin) Patin pada UMKM Graha Pratama Fish di Desa Koto Mesjid Kabupaten Kampar Dewita Dewita; Syahrul Syahrul; Edison Edison; Dahlia Dahlia
Unri Conference Series: Community Engagement Vol 4 (2022): 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.4.292-299

UMKM Graha Pratama Fish in Koto Mesjid village, Kampar district, is one of the partners of LPPM Riau University. This UMKM was originally designed to produce fish-based snacks. Therefore, this PKM activity is directed at fostering, developing and improving product quality that meets SNI standards. This solution will be offered to partners in order to develop their business and improve the quality of their products. The products that have been trained for several years before are fish sago noodles, meatballs, nuggets and fish snacks. Thus, this year's activity is a continuation of the activities of previous years, namely providing training to add product variants, so that PKM activities are emphasized on training on the manufacture of snack food products such as catfish fish skin chips. This product is one of the research products of a lecturer in the Department of Fishery Products Technology, Unri, meaning the campus intellectual product. The method of activity carried out is the extension and experiment method with the implementation stages as follows: (1) The preparation stage, which is to approach partners and provide an explanation of the aims and objectives for carrying out PKM activities. and (2) the implementation stage, namely providing counseling and training to partners, regarding the technology transfer of processing new variants of snacks such as fish skin chips. The outputs of this activity include: i) Increased public understanding of business management, ii) Identification new business opportunities for fish-based processed products to partners, and iii) Publication on online media (electronic) Pekanbaru Pos, as well as scientific articles for community service. n for seminars and publication in nationally accredited journals.

Aktivitas Antioksidan Kulit, Kitin dan Kitosan Teripang Pasir (Holothuria scabra) Tyarani Dehwie; Sumarto Sumarto; Dahlia Dahlia
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 13, No 1 (2021): Vol. (13) No. 1, April 2021
Publisher : Agricultural Faculty

Sea cucumber (H. scabra) has bioactive compounds that are useful as antioxidant. Antioxidant is chemical compound that can donate one or more electrons to free radical. Free radical is reactive compound that have unpaired electrons in the outer shell so it need antioxidant to stabilize. This study aims to determine the content of bioactive compounds and the antioxidant activity on the skin, chitin and chitosan of H. scabra. The analysis parameters observed were bioactive compounds and the antioxidant activity. The results showed that the phytochemical components in skin hexane extract were alkaloids, flavonoids, saponins and steroids/triterpenoids. Chitin contained alkaloids, flavonoids, and saponins. Chitosan contained alkaloid compounds, flavonoids and saponins. IC50 of skin hexane extract and chitin were 1445.05 ppm and 620.07 ppm respectively and included in the very low category. IC50 of chitosan was 235.37 ppm and included in the moderate category. Chitosan had the highest antioxidant activity.

Co-Authors Deby Octavian Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Dewita Dewita Edison Edison N Ira Sari N. Ira Sari Pareng Rengi Santhy Wisuda Sidauruk Sumarto Sumarto Sumarto, Sumarto Suparmi Suparmi Suparmi Suparmi Syahrul Syahrul Tjipto Leksono Trie omitha purba Tyarani Dehwie

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