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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia ILMU KELAUTAN: Indonesian Journal of Marine Sciences Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Prosiding Seminar Nasional MIPA Jurnal Ilmu dan Teknologi Hasil Ternak The Journal of Experimental Life Sciences (JELS) Jurnal Kelautan : Indonesian Journal of Marine Science and Technology Jurnal Mahasiswa Teknologi Hasil Perikanan Wacana, Jurnal Sosial dan Humaniora Research Journal of Life Science Indonesian Green Technology Journal Jurnal Perikanan dan Kelautan JURNAL IPTEKS PEMANFAATAN SUMBERDAYA PERIKANAN JFMR (Journal of Fisheries and Marine Research) AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Riset Akuakultur Samakia: Jurnal Ilmu Perikanan Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jambura FIsh Processing Journal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Journal of Tropical AgriFood Jurnal Aquatik JURNAL BAHARI PAPADAK Manfish Journal Journal of Fisheries & Marine
Happy Nursyam
Department Of Fishery Products Technology, Faculty Of Fisheries And Marine Sciences, University Of Brawijaya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Physics Public Health Social Sciences Other

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Peningkatan Ekonomi Paska-Pandemi Melalui Pengembangan Ulat Hongkong pada Kelompok Masyarakat Pembudidaya Ikan Air Tawar “Sumber Duren” Kabupaten Malang: Enhanching Post-Pandemic Economic Recovery Through the Development of Mealworm Cultivation in Community Group of “Sumber Duren”, Freshwater Fish Cultivator, Malang Regency Nursyam, Happy; Yufidasari, Hefti Salis; Astuti, Retno Tri; Setijawati, Dwi; Meitasari, Deny; Septian, Wike Andre; Hussein, Naufal Amirudin; Ash-Syufi, Abdillah Hanan; Septiansyah, Farhan Amar; Kuntowibisono, Eduardus; Raihannisa, Widi; Putra, Azriel Zharif Adha Ekta; Febriansyah, Zulfikri; Dharma, Syahrizal Bima Satya; Sembiring, Dariyus DC
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 4 (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.v9i4.4314

Abstract

Senggreng Village is one of the areas in Sumber Pucung District, Malang Regency, promising to be developed in agriculture, animal husbandry, fisheries, and agro-tourism. Abundant water resources mainly support the fisheries and agriculture potency due to its position near the Sutami Dam. One of the community groups in Senggreng Village, "Sumber Duren", is "engaged in developing a small amusement park that integrates culinary, fishing park and freshwater fish farming business, managed through a cage system. Regardless of its considerable potency, fish farming has not been carried out intensively, especially due to the high prices of commercial fish feed. Therefore, this community service team proposed a solution by initiating mealworm (Tenebrio molitor) cultivation as a cheap, high-protein, and sustainable source of fish feed to increase crop yields. Experienced mealworm practitioners also provided intensive mealworm cultivation education, training, and profitable business planning. Through this program, the community group "Sumber Duren" has been" successful in cultivating mealworms starting from the seedling phase to becoming broodstock and laying eggs. Based on the questionnaire data collection, most community group members stated that this community service activity helped provide new knowledge interested in cultivating alternative feeds, and 80% of respondents expected the activity to continue in the following years.
PENAMBAHAN ISOLAT PROTEIN KEDELAI (ISP) UNTUK MENINGKATKAN NUTRISI KAMABOKO IKAN LELE (Clarias gariepenus) Djonu, Asriati; Nursyam, Happy; ., Yahya
Jurnal Bahari Papadak Vol 3 No 1 (2022): Jurnal Bahari Papadak
Publisher : Universitas Nusa Cendana

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

Abstract

Abstrak - Kamaboko adalah salah satu produk olahan dengan memanfaatkan ikan sebagai raw material. Kamaboko ikan lele dengan metode pengukusan mengandung protein sebesar 8%. Sehingga perlu dilakukan upaya peningkatan kadar protein dengan penambahan isolat protein kedelai. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan isolat protein kedelai dan untuk mendapatkan konsentrasi penambahan isolat protein kedelai yang menghasilkan kualitas kamaboko ikan lele terbaik. Metode penelitian yang dilakukan adalah metode eksperimen dengan menggunakan rancangan acak lengkap (RAL) sederhana. Perlakuan penambahan isolat protein kedelai pada kamaboko ikan lele yaitu (6;6.5;7;7.5;8%). Perlakuan penambahan isolat protein kedelai berbeda terhadap kamaboko ikan lele memberikan pengaruh terhadap nutrisi produk. Perlakuan terbaik diperoleh pada kosentrasi isolat protein kedelai 7,5 %. Kadar protein sebesar 12,79%, kadar air 71,27%, kadar lemak 6,61%, kadar abu 1,73%. Kata Kunci : Clarias gariepenus, Isolat Protein Kedelai, Kamaboko, Nutrisi. Abstract - Kamaboko is one of the processed products by utilizing fish as raw material. Catfish kamaboko by steaming method contains 8% protein. So it is necessary to increase the protein content by adding isolate soy protein. The purpose of this study was to determine the effect of the addition of isolate soy protein and to obtain the concentration of the addition of isolate soy protein that produced the best quality of catfish kamaboko. The research method used is an experimental method using a simple completely randomized design (CRD). The treatment of adding isolate soy protein to catfish kamaboko was (6;6.5;7;7.5;8%). The addition of different isolates soy protein to catfish kamaboko had an effect on the nutrition of the product. The best treatment was obtained at the soy protein isolate concentration of 7.5%. Protein content is 12.79%, water content is 71.27%, fat content is 6.61%, ash content is 1.73%. Keywords : Clarias gariepenus, Isolat Soy Protein, Kamaboko, Nutrition.
Edible Film Berbahan Eucheuma Spinosum/Sargassum Filipendula/Chitosan dengan Rasio Berbeda Terhadap Kualitas Fisik: Edible Film Based on Eucheuma Spinosum/Sargassum Filipendula/Chitosan with Different Ratios Toward Physical and Mechanical Quality Setijawati, Dwi; Yahya, Yahya; Nursyam, Happy
JFMR (Journal of Fisheries and Marine Research) Vol. 9 No. 2 (2025): JFMR on July
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2025.009.02.5

Abstract

Edible film merupakan lapisan tipis atau film yang terbuat dari komponen yang dapat dimakan dan berfungsi melapisi produk pangan. Bahan pembuatan edible film adalah dari kelompok karbohidrat, lemak, protein dan bahan pengemulsi serta bahan penstabil. Rumput laut seperti Eucheuma spinosum dan Sargassum filipendula adalah biopolymer yang bersifat biodegradable. Bahan pembentuk film tidak hanya dari kelompok rumput laut akan tetapi Chitosan juga dapat dipadukan dalam pembuatan edible film. Chitosan adalah kationik. Eucheuma spinosum adalah bahan penghasil iota caragenan yang bersifat anionik. Sehingga diharapkan dari campuran bahan yang bersifat kationik dan anionik dapat memperkuat ikatan film. Pada penelitian ini didapatkan hasil kadar air berkisar antara 15,87 ± 0,35% hingga 21,23 ± 0,21%. Nilai ketebalan berkisar antara 0,04 ± 0,01 μm hingga 0,17 ± 0,00 μm. Nilai tensile strength berkisar antara 1,38 ± 0,04 MPa hingga 19,45 ± 0,06 MPa. Nilai elongasi berkisar antara 1,10 ± 0,10% hingga 8,93 ± 0,01%. Nilai transmisi uap air berkisar antara 0,00 ± 0,00 g/m2.jam hingga 0,02 ± 0,00 g/m2.jam.   Edible film is a thin layer or film made of edible components and functions to coat food products. Materials making edible films are from the group of carbohydrates, fats, proteins and emulsifying agents and stabilizers. Seaweeds such as Eucheuma spinosum and Sargassum filipendula are biodegradable biopolymers. Film-forming materials are not only from the seaweed group but also Chitosan. Chitosan is cationic. Eucheuma spinosum is an anionic which iota caragenan producing material. So it is expected that the mixture of cationic and anionic materials can strengthen the film bond. In this study, the results of water content ranged from 15.87 ± 0.35% to 21.23 ± 0.21%. The thickness value ranged from 0.04 ± 0.01 μm to 0.17 ± 0.00 μm. Tensile strength values ranged from 1.38 ± 0.04 MPa to 19.45 ± 0.06 MPa. Elongation values ranged from 1.10 ± 0.10% to 8.93 ± 0.01%. Water vapor transmission values ranged from 0.00 ± 0.00 g/m2.h to 0.02 ± 0.00 g/m2.h.
Kesediaan Membayar Terhadap Destinasi Wisata Omah Iwak Badher Bank Wiadnya, Dewa Gede Raka; Sukandar, Sukandar; Marhendra, A.P.W; Hariati, Anik Martinah; Yuniarti, Ating; Dewi, Citra Satrya Utama; Nursyam, Happy; Anam, C; Herawati, Endang Yuli; Kadhafi, muammar
Aksiologiya: Jurnal Pengabdian Kepada Masyarakat Vol 5 No 2 (2021): Mei
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/aks.v5i2.3729

Abstract

Omah Iwak Badher Bank ialah salah satu destinasi wisata di Kabupaten Blitar yang dikelola oleh POKMASWAS Fajar Bengawan. Penelusuran reviewer pada google.co.id mendapatkan total 77 orang pemberi ulasan dengan rata-rata rating 4.5. Penelitian ini bertujuan untuk menilai rating destinasi terhadap responden terpilih, ialah mahasiswa S1 dan S3 Fakultas Perikanan dan Ilmu kelautan UB Malang. Total responden berjumlah 46 mahasiswa, 33 ialah mahasiswa S1 dan 13 mahasiswa S3. Kedua kelompok responden mendapat kesempatan yang sama untuk mengunjungi destinasi wisata. Rating dan penilaian terhadap destinasi dilakukan dengan memberikan 12 jenis pertanyaan kepada masing-masing resonden. Hasil penelitian mendapatkan bahwa rating responden mahasiswa S1 (3,7±0,57) dan S3 (3,7±0,48) lebih rendah dibandingkan dengan penilaian publik (4,5). Hal ini menunjukkan kualitas destinasi yang menjadi perhatian mahasiswa lebih tinggi dibandingkan dengan umum. Kesediaan membayar mahasiswa S1 (Rp. 150.000 Trip-1) pada destinasi wisata relatif lebih rendah dibandingkan dengan mahasiswa S3 (Rp. 250.000 Trip-1). Sebagai destinasi wisata baru, Omah Iwak Badher Bank perlu melakukan peningkatan jasa untuk meningkatkan kualitas destinasi.Kata Kunci: kesediaan membayar, jasa wisata, wisata alam, POKMASWAS Willingness-To-Pay To Omah Iwak Badher Bank Tourism DestinationABSTRACT Omah Iwak Badher Bank is one of the tourist destinations in Blitar Regency which is managed by POKMASWAS Fajar Bengawan. A reviewer search on google.co.id found a total of 77 reviewers with an average rating of 4.5. This study aimed to assess the destination rating of selected respondents, are undergraduate and doctoral students of the UB’s Faculty of Fisheries and Marine Science Malang. The total respondents were 46 students, 33 were S1 students and 13 were S3 students. Both groups of respondents received the same opportunity to visit tourist destinations. Rating and assessment of destinations was done by giving 12 types of questions to each respondent. The results found that the average rating of undergraduate student respondents was 3.7±0.57, and 3.7±0.48 for S3 students, respectively. These were lower than that of public assessment (4.5). This indivated that the quality of destination that are of concern to students is higher than the public. Willingness-t-pay of undergraduate students (Rp. 150,000 Trip-1) at tourist destinations was relatifly lower compared to doctoral students (Rp. 250,000 Trip-1). As a new tourist destination, Omah Iwak Badher Bank needs to improve its services to improve the quality of the destination.Keywords: willingness-to-pay, tourism services, nature tourism, POKMASWAS
PENGGUNAAN BAHAN PENGEMULSI ALGINAT DAN SUBSTITUSI TEPUNG KENTANG PADA PEMBUATAN BAKSO IKAN GABUS (Channa striata) Yufidasari, Hefti Salis; Nursyam, Happy; Ardianti, Belinda Putri
JFMR (Journal of Fisheries and Marine Research) Vol. 2 No. 3 (2018): JFMR
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2018.002.03.6

Abstract

Bakso ikan merupakan salah satu produk olahan yang menggunakan daging ikan sebagai bahan baku utama produk. Bahan baku yang dapat digunakan adalah ikan gabus (Channa striata). Ikan gabus memiliki kandungan protein yang cukup tinggi, akan tetapi memiliki kandungan air yang tinggi pula, sehingga jika diolah menjadi bakso, dibutuhkan bahan tambahan lain yang dapat memperbaiki tekstrur dari bakso ikan tersebut. Penggunaan Alginat dapat berperan sebagai emulsifier, sedangkan tepung kentang dapat berperan untuk memperbaki tekstur bakso yang dihasilkan. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik bakso ikan gabus (Channa striata) yang ditambahkan alginat dan substitusi tepung kentang. Metode yang digunakan dalam penelitian ini adalah metode eksperimen dengan rancangan percobaan 2 faktor, yaitu faktor pertama penambahan alginate (0%; 0.75%; 1%) dan faktor kedua substitusi tepung kentang (0%; 5%; 7.5%; 10%; 12.5%) dengan 3 kali ulangan. Hasil penelitian terbaik ditunjukkan pada bakso ikan gabus dengan penambahan 1% alginat dan 7,5% tepung kentang; dengan hasil analisis karakteristik yaitu kekerasan 1,28 N, kekenyalan sebesar 0,005 kg/mm2, kadar protein 20,24%; kadar air 61,01%, kadar lemak 1,22%, kadar abu 1,43%, kadar karbohidrat 16,10%, aw 0,84. Dan untuk nilai karakteristik organoleptik yaitu rasa 6,3 warna 6,77 tekstur 6,3 dan aroma 6,3. Selanjutnya, perlu diketahui berapa lama masa simpan dari bakso tersebut.Keywords: Alginat, Bakso ikan, ikan gabus (Channa striata), Tepung Kentang.
Isolasi Bakteri Asam Laktat dari Bekasam Ikan Patin dan Potensi Antimikrobanya terhadap Beberapa Bakteri Patogen astuti, Retno Tri; Yufidasari, Hefti Salis; Nursyam, Happy; G.B, Jessica Della
JFMR (Journal of Fisheries and Marine Research) Vol. 5 No. 3 (2021): JFMR
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2021.005.03.10

Abstract

Bekasam merupakan produk fermentasi spontan asal Indonesia yang terbuat dari ikan air tawar dengan tambahan garam dan sumber karbohidrat. Salah satu jenis bakteri yang tumbuh pada bekasam dan menentukan keberhasilan proses fermentasinya adalah bakteri asam laktat. Bakteri asam laktat memproduksi berbagai senyawa yang berperan dalam pembentukan rasa dan aroma produk serta mencegah kerusakan/pembusukan produk. Penelitian ini dilakukan dengan tujuan untuk melakukan isolasi bakteri asam laktat asal bekasam serta potensinya sebagai antibakteri terhadap bakteri patogen pangan. Penelitian ini bertujuan untuk melakukan isolasi bakteri asam laktat asal bekasam ikan patin dan menguji aktivitas antagonisnya terhadap E. coli, Salmonella dan S. aureus. Pengujian aktivitas antimikroba dilakukan dengan metode double layer pada media MRSA. Hasil uji antibakteri menunjukkan sebanyak 58,3%, 66,67% dan 91,67% total BAL memiliki aktivitas antibakteri terhadap E. coli, Salmonella dan S. aureus. Tiga isolat BAL dengan aktivitas tertinggi berturut-turut adalah isolat HRB.1.10; HRB.1.7; dan HRB.1.11. Ketiga isolat BAL tersebut merupakan bakteri gram positif, tidak memiliki aktivitas katalase dan tidak menghasilkan gas pada media mengandung glukosa.
Effect of Nano Chitosan Concentration and Storage Temperature on the Physical Characteristics of Edible Films of Black Mangrove Starch-Chitosan Mile, Lukman; Nursyam, Happy; Setijawati, Dwi; Sulistiyati , Titik Dwi
Jurnal Ilmiah Perikanan dan Kelautan Vol. 16 No. 1 (2024): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.vi.44434

Abstract

Abstract Edible films made from chitosan and starch materials have several physical limitations, particularly in terms of tensile strength and elongation. To address these limitations, glycerol and sorbitol are often added as plasticizers during the production process. Chitosan has also been reported to have plasticizing properties and can serve as an alternative through its modification into nano-sized particles, thereby increasing its reactivity. Therefore, this study aimed to characterize the physical properties of edible films made from black mangrove (Rhizophora mucronata) fruit starch and chitosan by adding nano chitosan suspension at different storage temperatures to determine the best treatment. A completely randomized factorial design was used, and the data obtained were analyzed using Analysis of Variance (ANOVA) at a 95% confidence level with IBM SPSS statistics 25. The treatments used included the addition of nano chitosan suspension (A) at various concentrations of 0%, 25%, 50%, and 75% with storage (B) for 0 days, 9 days at room temperature, and 9 days at cold storage (± 50C) in triplicates. The significant treatments were then further tested using Honestly Significant Difference (sig < 0.05). The results showed that the addition of nano chitosan suspension with storage method affected the physical properties of the edible films. The edible film made from black mangrove fruit starch-chitosan with the addition of nano chitosan (50%:50%:75%) stored at cold temperature for 9 days had the best physical properties to be applied as a package for fishery products (fillets) based on De Garmo analysis.   Highlight Research Nano chitosan can be applied as plasticizer in making edible film of black mangrove starch-chitosan. The concentration of nano chitosan and storage temperature influenced the thickness, tensile strength, elongation, young modulus, and water resistance of edible film. The edible film made from Black mangrove starch - chitosan with the addition of 75% concentration of nano chitosan when stored at cold temperature (5 0C) for nine days can increase tensile strength, young modulus, elongation, and water resistance. Components of edible films interact less with one another intermolecularly due to nano chitosan, which encourages the creation of hydrogen bonds between polymer chains.
Co-Authors A'yunin, Qurrota A.P.W Marhendra Achmad Poernomo Aida Sartimbul Anam, C Andi Parenrengi Andi Parenrengi Andi Rahmad Rahim Apri Arisandi Apri Arisandi Apri Arisandi Ardianti, Belinda Putri Aris Sri Widati Arning Wilujeng Ekawati Arning Wilujeng Ekawati Arning Wilujeng Ekawati Arning Wilujeng Ekawati Arning Wilujeng Ekawati Arrum Nurjannah Herdiyanti Asep Awaludin Prihanto Ash-Syufi, Abdillah Hanan Asriati Djonu Asriaty Djonu Astuti, Retno Tri Asus Maizar Suryanto H Ating Yuniarti Audina I. Pratiwi Ayu Azkiyah Azizah Belinda Putri Ardianti C Anam Citra Satrya Utama Dewi Deny Meitasari Dewa Gede Raka Wiadnya Dewa Gede Raka Wiadnya Dewi Seswita Zilda Dewi, Citra Satrya Utama Dharma, Syahrizal Bima Satya Diana Arfiati Djalal Rosyidi Djonu, Asriati Dwi Setijawati Dwi Setijawati Eddy Suprayitno Eddy Suprayitno Eddy Suprayitno Edi Widjayanto Edi Widjayanto Ekki Windi Endang Yuli Herawati Fahrul Fahrul Febriansyah, Zulfikri Firmani, Ummul Fitriadi, Ren G.B, Jessica Della Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hariati, Anik Martinah Hefti Salis Yufidasari Hefti Salis Yufidasari Hussein, Naufal Amirudin Indra Kristiana Jatayu, Diklawati Jessica Della G.B Kartikaningsih, Hartati Kuntowibisono, Eduardus Lebrina Ivantry Boikh Lilik Eka Radiati Lukman Mile M Marsoedi Maftuch Maftuch Maftuch Maftuch Maghfirotin Marta Banin Marhendra, A.P.W Marsoed Marsoed Marsoedi Marsoedi Marsoedi Marsoedi Marsoedi Marsoedi Marwulan Marwulan Melkhianus Hendrik Pentury Mirna Zena Tuarita Mohamad Fadjar MOHAMAD FADJAR Muammar Kadhafi Muhammad Ikhwan Ihtifazhuddin Ni Nyoman Dian Martini Nuddin Harahap Nur Maulida Safitri Nursinah Amir, Nursinah Putra, Azriel Zharif Adha Ekta Rahmi Nurdiani Raihannisa, Widi Retno Tri astuti Rizal Akbar Hutagalung Sembiring, Dariyus DC Seomarno Soemarno Septiansyah, Farhan Amar Soemarno Soemarno Sofiatul Sri Andayani Sri Intan Anggraini Sri Redjeki Hesti Mulyaningrum Sri Redjeki Hesti Mulyaningrum Sry Andayani Sukandar Sukandar Sukarni Sukarni Sulistiyati , Titik Dwi Titik Dwi Sulistiyati Titik Dwi Sulistiyati Wahyu Wira Pratama Wike andre Septian Yahya . Yahya Yahya Yahya Yahya Yahya Yahya Yenny Risjani Yufidasari, Hefti Salis Yuni Kilawati Yusro Nuri Fawzya