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All Journal Samakia: Jurnal Ilmu Perikanan Enrichment : Journal of Management Jurnal Pengabdian Masyarakat (ABDIRA) Madani: Jurnal Pengabdian Masyarakat dan Kewirausahaan
Siti Nur Aisyah Jamil
Faculty Of Science And Technology University Ibrahimy
Aerospace Engineering Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Immunology & microbiology Languange, Linguistic, Communication & Media Nursing Social Sciences Other

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PENGARUH PENAMBAHAN TEPUNG KARAGENAN TERHADAP SIFAT KIMIA OTAK-OTAK IKAN GABUS (Ophiocephalus striatus) Siti Nur Aisyah Jamil
Samakia : Jurnal Ilmu Perikanan Vol 7 No 1 (2016): Samakia: Jurnal Ilmu Perikanan
Publisher : Faculty of Science and Technology University Ibrahimy

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (114.746 KB) | DOI: 10.5281/jsapi.v7i1.298

Abstract

Sneakhead fish is one kind of freshwater fish which are content of albumin. The extractor vacuum was used to extract the fish into albumin. Moreover, the extraction produced residue product, the meat, which was still nutritious even though it could not be more extracted. This residue product was then processed into fish otak-otak. This study was aimed to know the effect of the addition of carrageenan powder on the the chemical nature and organoleptic test of sneakhead fish otak-otak. The treatments used in this research were the variation treatment of addition of carrageenan powder on the of its albumin, protein, crute fiber, carbohydrate, fat, moisture, ash content and organoleptic test (smell, taste, color, texture). The results of research were analyzed three times by using completely randomized design (ral). The results showed that different addition of carrageenan powder give a significant effect on the chemical nature of sneakhead fish otak-otak. The best treatment was obtained at addition of carrageenan powder concentration 10% (e) with an average value of albumin content 1,7%, 7,2% protein content; crute fiber of 2,16%, carbohydrate of 45,24%, fat content of 0,78%, 45,45% water content; 1,28% ash content.
Identifikasi Kandungan Formalin Pada Ikan Segar Yang Dijual Dipasar Mimbo dan Pasar Jangkar Kabupaten Situbondo Ulfatul Mardiyah; Siti Nur Aisyah Jamil
Samakia : Jurnal Ilmu Perikanan Vol 11 No 2 (2020): Samakia: Jurnal Ilmu Perikanan
Publisher : Faculty of Science and Technology University Ibrahimy

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (278.613 KB) | DOI: 10.35316/jsapi.v11i2.827

Abstract

Formalin merupakan salah satu zat yang dilarang untuk ditambahkan ke dalam bahan pangan sesuai dengan Peraturan Menteri Kesehatan Republik Indonesia No.722/MenKes/Per/IV/88. Tujuan dari penelitian ini untuk mengidentifikasi kandungan formalin pada 10 jenis ikan segar yang dijual di pasar Mimbo dan pasar Jangkar Kabupaten Situbondo secara kualitatif menggunakan tes-kit formalin. Metode yang digunakan dalam penelitian ini adalah metode survey dan dianalisis secara deskriptif. Hasil yang diperoleh menunjukkan jenis ikan segar yang positif mengandung formalin yang beredar di pasar Mimbo antara lain ikan tongkol, ikan kembung, ikan makarel, ikan swangi, ikan bawal, ikan teri, ikan kakap dan udang. Sedangkan ikan segar yang terdeteksi mengandung formalin yang beredar di pasar Jangkar antara lain ikan swangi, ikan bawal, ikan kakap dan udang.
Peningkatan Pengetahuan dan Keterampilan Ibu Rumah Tangga Nelayan dalam Diversifikasi Pengolahan Kerang Kalandue Ramli Ramli; Abdul Wafi; Siti Nur Aisyah Jamil; Ismi Jasila; Lovi Sandra
Jurnal Pengabdian Masyarakat (abdira) Vol 2, No 1 (2022): Abdira, Januari
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/abdira.v2i1.49

Abstract

The increased knowledge and skills of fishermen housewives in diversification the processing of kalandue shellfish is expected to increase the added value of kalandue shellfish which in turn will improve the economic level of fishermen housewives. The stages of this service activity include: survey and planning; implementation preparation; implementation; and Program sustainability strategy. This community service activity has a positive impact on the group of fishermen housewives, namely increasing knowledge and skills in diversification the processing of kalandue shellfish, business management, marketing and promotion strategies as well as maintaining environmental sustainability and the balance of marine ecosystems. Program sustainability strategies, namely establishing an organizational structure for business groups of fishermen housewives, collaborating with the government and building partnerships.
Risk Mitigation Strategies for Fish Shredded Production Due the Impact of Covid-19 Pandemic Ramli Ramli; Siti Nur Aisyah Jamil; Ismi Jasila
Enrichment : Journal of Management Vol. 12 No. 2 (2022): Management Science and Field
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (947.463 KB) | DOI: 10.35335/enrichment.v12i2.379

Abstract

Micro and small businesses that produce variants of fish shredded products are faced with business uncertainty and losses due to the risks faced in the production process due to the impact of the covid-19 pandemic. The purpose of this study is to find out the risko variables and risk mitigation strategies for fish shredded production due to the impact of the Covid-19 pandemic. The analysis methods used are Failure Mode Effect Analysis (FMEA) and Analytical Hierarchy ProcessAHP). The results showed that the highest risks were rising raw material prices, fluctuating and uncertain production activities, and demand is fluctuating and tending to decline. Priority strategies alternative for minimizing risk are reformatting partnerships with raw material suppliers, improving inventory management, and planning and forecasting demand.
Analisis Sensori dan Nilai Gizi Snack Bar Substitusi Tepung Ikan Teri (Stolephorus sp.) Sebagai Alternatif Makanan Selingan Ulfatul Mardiyah; Siti Nur Aisyah Jamil; Abdul Muqsith; Siti Rodiyah
Samakia : Jurnal Ilmu Perikanan Vol 13 No 2 (2022): Samakia: Jurnal Ilmu Perikanan
Publisher : Faculty of Science and Technology University Ibrahimy

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (257.12 KB) | DOI: 10.35316/jsapi.v13i2.2225

Abstract

A snack bar is a type of snack made from various ingredients so that it can be used as a food diversification product. Anchovy flour has the potential to be used as an added ingredient for snack bars because it has the advantage of being consumed by all parts of the body. The purpose of this study was to determine consumer acceptance by organoleptic (hedonic) test as well as to determine the proximate content of snack bars substituted with anchovy flour. There are four formulations for making snack bars, including the addition of anchovy flour as much as 15% (P1), 25% (P2), and 35% (P3), and control (without the addition of anchovy flour). The results of organoleptic testing based on completely randomized design (CRD) and Duncan's follow-up test showed that the three treatments of adding anchovy were significantly different from the control for each test attribute (taste, aroma, color, and texture). Based on the mean value of each treatment with the addition of anchovy flour, it was known that P2 (addition of anchovy flour) has the highest level of preference of the panelists (attributes of taste, aroma, and texture). Proximate analysis on snack bar substitution of anchovy flour 15% (P2) obtained a water content of 8.27%, ash content of 11.06%, protein content of 18.63%, fat content of 15.44%, and carbohydrate content of 46.60%. Keywords: Snack Bar, Anchovy Flour, Organoleptic Test, Proximate Analysis.
Pelatihan Kewirausahaan sebagai Upaya Menumbuhkan Minat Berwirausaha Santri di Pondok Pesantren Salafiyah Syafiiyah Situbondo Siti Nur Aisyah Jamil; Ulfatul Mardiyah; Lovi Sandra
Madani: Jurnal Pengabdian Masyarakat dan Kewirausahaan Vol 1 No 2 (2023): Januari 2023
Publisher : LPPM Universitas Internasional Batam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37253/madani.v2i1.7324

Abstract

Pondok pesantren salafiyah syafi’iyah memiliki lembaga Universitas Ibrahimy yang di dalamnya terdapat program studi Teknologi Hasil Perikanan. Keberadaan program studi ini sangat potensial untuk menyediakan produk makanan berbasis hasil perikanan yang dapat dikekola sendiri oleh mahasiswi. Hal ini didukung dengan adanya UKM yang dimiliki oleh program studi Teknologi Hasil Perikanan. Namun, selama ini UKM belum dimanfaatkan dan dikelola secara maksimal. Pengabdian masyarakat ini dilakukan dengan metode ABCD (Asset Based Community Development) dengan melakukan pendampingan kepada santri program studi Teknologi Hasil Perikanan berupa pelatihan pembuatan produk dan kewirausahaan. Hasil pengabdian menunjukkan bahwa terjadi peningkatan minat kewirausahaan santri untuk produksi dan melakukan pemasaran terhadap produk hasil perikanan.
Co-Authors Abdul Muqsith Abdul Wafi Ismi Jasila Lovi Sandra Ramli Ramli Siti Rodiyah Ulfatul Mardiyah