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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology JMM (Jurnal Masyarakat Mandiri) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Riset Akuakultur Jurnal Kelautan dan Perikanan Terapan (JKPT) Jurnal Penyuluhan Perikanan dan Kelautan Authentic Research of Global Fisheries Application Journal (Aurelia Journal) PELAGICUS: Jurnal IPTEK Terapan Perikanan dan Kelautan Yumary: Jurnal Pengabdian kepada Masyarakat Jurnal Media Akuakultur Indonesia Buletin Jalanidhitah Sarva Jivitam AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Airaha Agrikan: Jurnal Agribisnis Perikanan Barakuda 45 Jurnal Penelitian Chanos Chanos Buletin SWIMP Jurnal Perikanan JP2N: Jurnal Pengembangan Dan Pengabdian Nusantara Proceedings of the Vocational Seminar on Marine and Inland Fisheries
Sayuti, Mohammad
Politeknik Ahli Usaha Perikanan
Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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PELATIHAN PENGOLAHAN  FISH JELLY PRODUCT  BERBAHAN DASAR SURIMI DI DESA BANTEN, SERANG Hidayah, Nur; Safaruddin, Chotim; Bertiantono, Anugrah; Maulani, Aghitia; Sumandiarsha, I Ketut; Salampessy, Randi Bokhy S.; Nurbani, Siti Zachro; Dharmayanti, Niken; Permadi, Aef; Siregar, Resmi Ruminta; Masengi, Simson; Afifah, Rufnia Ayu; Purnamasari, Henny Budi; Sayuti, Mohammad; Sirait, Jaulim; Sipahutar, Yuliati H.; Asriani; Siswahyuningsih, Sri
JP2N : Jurnal Pengembangan Dan Pengabdian Nusantara Vol. 1 No. 2 (2024): JP2N: Januari - April 2024
Publisher : Yayasan Pengembangan Dan Pemberdayaan Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62180/1h03bw15

Abstract

Desa Banten memiliki sumber daya perikanan yang melimpah. Ikan dapat diolah menjadi berbagai jenis olahan  fish jelly product , seperti siomay, otak-otak, nugget dan kaki naga. Pengolahan produk berbahan dasar ikan maupun surimi memerlukan ketrampilan khusus, sehingga butuh adanya pelatihan khusus kepada Masyarakat kelompok pengolah. Kegiatan pelatihan dilakukan untuk memberikan ketrampilan pengolahan fish jelly product  kepada kelompok pengolah ikan di desa banten. Kegiatan dilakukan secara bertahap, dimulai dengan penyampaian secara teori dilanjutkan dengan kegiatan praktek pengolahan produk siomay. Kegiatan pelatihan dapat memberikan pengetahuan dasar pengolahan fish jelly product  sekaligus mengembangkan kompetensi dan ketrampilan pengolahan berbahan dasar ikan atau surimi. Ketrampilan pengolahan yang telah dimiliki oleh Masyarakat pengolah dapat menjadi dasar diversifikasi produk hasil olahan yang dihasilkan oleh Masyarakat desa Banten
Quality Testing of Frozen Loin Tuna (Thunnus albacares) Dewi, Jelita; Sayuti, Mohammad; Salampessy, Randi B.S
Jurnal Media Akuakultur Indonesia Vol 4 No 3 (2024): Indonesian Journal of Aquaculture Medium
Publisher : Program Studi Budidaya Perairan Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/mediaakuakultur.v4i3.3892

Abstract

Indonesia as the largest tuna producing country has potential in the international tuna market. Frozen tuna loin is a fishery product made from fresh tuna as raw material. This study aims to determine the quality of frozen tuna loin products at PT. Treasures of the Ambon Maluku Ocean. Organoleptic quality testing refers to SNI 01-4110.1-2006, ALT test refers to SNI 2332.3: 2015, E. coli refers to SNI 2332.1: 2015., Salmonella refers to SNI 01-2332-2006), chemistry (histamine) refers to SNI 2354.10: 2009 , direct observation of the application of cold chain in the processing room and frozen tuna loin products, yield calculations were carried out 10 times. Observations for productivity calculations were carried out 10 times. Organoleptic test results for raw materials scored 8 while organoleptic frozen tuna loin products scored 8. Microbiological test results for tuna loin products ALT 1.7 X 10³ col/g, E. coli <3 APM/g, Salmonella negative. The result of trimming yield test (trimming l) was 96.53%, and trimming II was 90.26%, while the result of trimming productivity test (trimming l) was 104.42 kg/hour/person and trimming II) 152.21 kg/hour/person. Overall frozen tuna loin products comply with SNI standards for frozen tuna loin (7968: 2014).
Karakteristik proksimat, asam amino, asam lemak, dan sensori ikan asap tuna sirip kuning (Thunnus albacares): Karakteristik proksimat, asam amino, asam lemak, dan sensori ikan asap tuna sirip kuning (Thunnus albacares) Sayuti, Mohammad; Asriani; Salampessy, Randi Bokhy Syuliana; Siregar, Arpan Nasri; Setiarto, Raden Haryo Bimo
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 10 (2025)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/w57xms69

Abstract

Pengasapan merupakan salah satu metode pengawetan tertua dan paling banyak digunakan, memberikan cita rasa yang khas dan meningkatkan masa simpan karena adanya komponen antimikroba serta menghasilkan warna, rasa, aroma, dan penampakan yang spesifik. Penelitian ini bertujuan untuk menentukan pengaruh pengasapan ikan bentuk utuh (asar) dan fillet (fufu) terhadap karakteristik kimia meliputi proksimat, profil asam lemak, dan asam amino, serta sifat organoleptik ikan tuna sirip kuning asap. Analisis asam amino dilakukan dengan metode LC-MS, profil asam lemak dinilai dengan metode GC-MS, dan evaluasi organoleptik dilakukan dengan uji hedonik. Rancangan penelitian menggunakan dua bentuk ikan asap, yaitu bentuk utuh (ikan asar) dan bentuk fillet (ikan fufu), data kandungan kimia dianalisis Anova dengan uji lanjut DMRT, sedangkan data hedonik diuji Kruskal Wallis dengan uji lanjut Mann-Whitney.  Hasil penelitian menunjukkan bahwa produk pengasapan berbeda, yaitu asar dan fufu memberikan pengaruh nyata terhadap kandungan proksimat, yaitu kadar air, abu, dan protein, tetapi tidak berpengaruh nyata terhadap kadar lemak dan karbohidrat. Ikan tuna sirip kuning fufu, asar, dan segar memiliki sembilan asam amino esensial dan sembilan asam amino non-esensial. Asam amino esensial adalah lisina, histidina, leusina, valina, isoleusina, fenilalanina, treonina, metionina, dan triptofan, sedangkan asam amino non-esensial adalah asam glutamat dan aspartat, arginina, alanina, glisina, prolina, serina, tirosin, dan sistein. Tuna sirip kuning segar memiliki asam lemak omega-5, omega-6, omega-7, dan omega-9, namun omega-5 tidak ditemukan setelah proses pengasapan. Tuna sirip kuning fufu memiliki skor hedonik yang lebih tinggi untuk parameter aroma, rasa, dan tekstur dibandingkan dengan asar. Bentuk pengasapan memberikan pengaruh terhadap kandungan kimia dan hedonik ikan tuna sirip kuning asap.
Karakteristik produk body lotion dari nanopartikel kitosan dan alginat (Sargassum sp.): Karakteristik produk body lotion dari nanopartikel kitosan dan alginat (Sargassum sp.) Sipahutar, Yuliati Hotmauli; Prayudi, Adham; Handoko, Yudi Prasetyo; Lisandry, Marwanti; Sayuti, Mohammad; Siregar, Arpan Nasri; Samanta, Pinki Natalia; Sitorus, Paulus Pardamean Rinaldo
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 11 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(11)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/em1wpf70

Abstract

Chitosan and alginate have great potential in the cosmetics industry; therefore, both were processed into chitosan alginate nanoparticles and added to body lotion formulas to increase their effectiveness. This study aimed to investigate the effect of chitosan alginate nanoparticles on the characteristics and antioxidant activity of body lotions. Body lotion formulas with additional concentrations of 0, 1, 2, and 3 g of chitosan alginate nanoparticles. This study used a completely randomized design (CRD) with chitosan alginate nanoparticle concentrations of 0, 1, 2, and 3 g. The body lotion appeared homogeneous, with no clumped particles. The characteristics of body lotion with the addition of chitosan-alginate nanoparticles are viscosity of 4596.73-6931.77 cps, spreadability of 52.4-68.9 cm, and pH value of 6.00-6.98 which are in accordance with body lotion standards. The antioxidant activity was 19.82-21.59 µM Fe². The addition of chitosan-alginate nanoparticles with particle sizes of 100-500 nm to body lotion increased the antioxidant activity.
QUALITY ANALYSIS AND FORMALIN IDENTIFICATION OF SALTED FISH AT THE PASAR PAGI PEMALANG, CENTRAL JAVA Afifah, Rufnia Ayu; Sayuti, Mohammad; Nur, Shinta Dia
Aurelia Journal Vol 7, No 2 (2025): October
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/aj.v7i2.15045

Abstract

Salted fish is one of the popular fish processing products in Indonesia. Even popular, currently, many salted fish containing formalin are found on the market. Consumption of salted fish with formalin poses serious health risks to humans. This study aimed to analyze the quality of salted fish and identify the presence of formalin in salted fish sold at the Pemalang Morning Market, Central Java. A total of 12 types of salted fish were identified at the Pemalang Morning Market, comprising 21 individual samples. These samples were tested for quality parameters including moisture content, salt content, ash content, total bacterial contamination, and Escherichia coli contamination. In addition, qualitative tests were conducted to detect the presence of formalin. If formalin was detected, quantitative analysis was subsequently performed. The test results showed that the moisture content of the samples ranged from 22.92% to 38.19% (SNI maximum limit: 40%), the salt content ranged from 12.59% to 13.94% (SNI standard: 12–20%), and the ash content ranged from 0.22% to 0.29% (SNI maximum limit: 0.3%). Total bacterial contamination and E. coli levels also complied with the SNI standards, with limits of 5×10⁵ colonies/gram and <3 MPN/gram, respectively. Formalin identification results revealed that one out of the 21 salted fish samples contained formalin, with a measured concentration of 15.35 ppm. Based on these findings, it can be concluded that the quality of salted fish sold at the Pemalang Morning Market, Central Java, generally complies with the SNI standards. However, one sample was confirmed to contain formalin.
Bioavailability of Curcumin in Various Nanoformulations: A Critical Review Lalong, Paulus Risan F; Refdi, Cesar Welya; Une, Suryani; Sayuti, Mohammad; Iswadi, Didik
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i3.861

Abstract

The critical review aimed to assess the enhancement of curcumin bioavailability through nanoformulation-based delivery systems, summarize comparative pharmacokinetic and in vivo safety data, and identify significant obstacles to the clinical translation of curcumin. This study identified articles from Scopus, Elsevier (via ScienceDirect), and PubMed that were published between 2015 and 2025. We used keyword combinations such as curcumin, nanoformulation, nanoparticles, bioavailability, pharmacokinetics, toxicity/safety, and clinical translation to identify them. Furthermore, a comparison was made between peer-reviewed studies that were eligible based on the type of nanoformulation, the reported fold-increase in bioavailability, tolerability in vivo, and the limitations of translation. Nanoparticles (e.g., PLGA, chitosan), solid lipid nanoparticles, micelles, nanoemulsions, nanogels, cyclodextrin complexes, phytosomes, dendrimers, metallic nanoparticles, niosomes, and exosomes exhibit mechanisms that enhance solubility, provide protection against degradation, improve permeability, and facilitate sustained or targeted delivery. The data demonstrate that various nanoformulations can enhance systemic exposure from moderate to substantial levels, depending on the formulation and study design, with lipid-polymer-based systems often exhibiting significant enhancements. Studies generally report acceptable safety at therapeutic doses; however, dose dependence, formulation-specific effects, limited long-term human data, manufacturing scalability, and evolving regulatory requirements continue to constrain clinical adoption. Enhance curcumin's bioavailability and therapeutic efficacy; however, standardized manufacturing, thorough safety assessment, and robust clinical trials are necessary to facilitate its integration into standard practice.Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well BeingSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 17: Partnerships for the Goals
Co-Authors Abadi, Agung S. Achmad Poernomo Achmad Sofian Aef Permadi Afifah, Rufnia Ayu Agung Setia Abadi Agung Setia Abadi Ahmad Junaidi ahmad yani Ahmad Yani Akhmad Saeroji Anasri Tanjung Andes Andes Anugerah Anugerah Arif, Galih AF Asma, Siti Asriani Asriani Asriani Asriani Asriani, Asriani Bambang Winarno Berlian, Tasha Putri Bertiantono, Anugrah Cesar Welya Refdi David Obrian Simbolon Dewi, Jelita Dewi, Larasati Rama Dharmayanti, Niken Didik Iswadi, Didik Dwi Rahmadi Endang - Gunaisah Ernawati Ernawati Ernawati Ernawati Fadhilah, Muhammad Naufal Fajar Ridzki Ferliana Widasari Gatot Hendra Prakoso Hadi Nurohman Handoko, Yudi Prasetyo Heny Budi Purnamasari Hismayasari Hismayasari Hismayasari, Intannurfemi Hismayasari, Intanurfemi B Hismayasari, Intanurfemi B. I Gusti Ayu Budiadnyani I Ketut Sumandiarsa Iman Supriatna Iman Supriatna Iman Supriatna Intannurfemi Hismayasari Intanurfehmi B. Hismayasari Intanurfemi Bacandra Jaulim Sirait Kadarusman Ketut Sumandiarsa Khamariah, Khomsyah Krisna, Aridhea D Lalong, Paulus Risan F. Lisandry, Marwanti M. Chotim Masengi, Simson Maulani, Aghitia Misbah Sururi Muhamad Yusup Muhammad Naufal Fadhilah Muhammad Zaky Latif Muhfizar, Muhfizar Mustasim, Mustasim Napitupulu, Romauli Juliana Ni Nyoman Febriyanti Maharani Putri Niken Dharmayanti Nofi Sulistyo Rini Nur Hidayah Nur Hidayah Nur, Shinta Dia Nurbani, Siti Zachro Nurohman, Hadi Panjaitan, Pola Sabar Tumohom Poltak, Hendra Prajayanti, Vini Taru F. Prayudi, Adham Purnamasari, Henny Budi Raden Haryo Bimo Setiarto, Raden Haryo Bimo Rafiani, Evi Rafli Muhammad Syah Zalukhu Randi B. Salampessy Randi B.S Salampessy Randi B.S. Salampessy Randi Bokhi S. Salampessy Randi Bokhy Syuliana Salampessy Resmi R Siregar Resmi Rumenta Siregar Rufnia Ayu Afifah Safaruddin, Chotim Sahira, Reza Waldani Saidin Saidin Saidin saidin, saidin Saidin, Saidin Salampessy, Randi B. S. Salampessy, Randi B.S Salampessy, Randi Bokhy S. Salampessy, Randi Bokhy Syuliana Salsabilla, Fitria Dwi Samanta, Pinki Natalia Simson Masengi Sipahutar, Yuliati H Sipahutar, Yuliati H. Sipahutar, Yuliati Hotmauli Siregar, Arpan N Siregar, Arpan Nasri Siregar, Resmi Rumenta Siregar, Resmi Ruminta Siswahyuningsih, Sri Siti Zachro Nurbani Sitorus, Paulus Pardamean Rinaldo Sri Siswahyuningsih Suhermanto, Achmad Sumandiarsha, I Ketut Syihabbudin, Yunus H Ulat, Muhammad Ali Vini Taru Febriani Prajayati Widi Astuti Wiranti, Wiranti Wiwik Handayani Yuliandri, Rahmat Yuliati H. Sipahutar