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All Journal Pharmaciana: Jurnal Kefarmasian Research Journal of Life Science agriTECH JFMR (Journal of Fisheries and Marine Research) Proceeding Simposium Nasional Kelautan dan Perikanan Jurnal Perikanan Universitas Gadjah Mada Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Abdi Insani Prosiding Konferensi Nasional PKM-CSR

Anies Chamidah

Brawijaya University

Author-ID : 3456428

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences

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Utilization of Water-Soluble Chitosan as Antiseptic Hand Sanitizer Anies Chamidah; Christina Nur Widiyanti; Nahda Nur Fabiyani
Jurnal Perikanan Universitas Gadjah Mada Vol 21, No 1 (2019)
Publisher : Universitas Gadjah Mada

Shrimp wastes produced by manufacturers are mostly limited to be utilized by small industries. They only can turn the waste into chips and shrimp pastes even though it can be used as chitosan. The scarcity of shrimp waste utilized as chitosan is often constrained due to the lack of chitosan dissolve in water caused by the length of the molecular chain. In order to optimize the chitosan utilization, depolymerization is used; such as using H2O2. Chitosan depolymerization enables chitosan to be water soluble and has a high antibacterial ability, which can be applied as an antiseptic of hand sanitizer which has been derived from synthetic materials. The used method is an experimental method which includes the processing of making water-soluble chitosan with test parameters of deacetylation, solubility, moisture content, and yield. Furthermore, the manufacture of hand sanitizers is carried out in vitro and in vivo. The results showed that water-soluble chitosan can be made at 13% H2O2 concentration at 40°C with deacetylation degree 94.21%, 90% solubility, 10.60% moisture content and 3.5% yield. Moreover, after becoming a hand sanitizer, it was able to inhibit Escherichia coli and Staphylococcus epidermidis bacteria at concentrations of 120 mg/ml, respectively 19.53 mm and 21.12 mm, which were relatively strong. Resulted in MIC values 0.28% and 0.27%, and MBC values 1.12% and 1.08%, and also without causing irritation or edema on mouse skin.

Pembuatan Konsentrat Omega-3 dari Minyak Hati Hiu Botol dengan Metode Kristalisasi Urea Anies Chamidah; Andaru Wicaksono
Jurnal Perikanan Universitas Gadjah Mada Vol 23, No 2 (2021)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.60352

Minyak ikan adalah sumber terbaik dari omega-3 khususnya EPA dan DHA yang penting untuk kesehatan manusia. Hati hiu kaya akan minyak, sampai saat ini, pemanfaataannya terbatas sebagai sumber squalene atau bahkan dibuang sebagai limbah padahal kandungan asam lemak omega-3nya masih cukup tinggi. Tujuan penelitian ini adalah pembuatan konsentrat omega-3 dari minyak hati ikan hiu. Metode yang digunakan adalah kompleks urea yang dapat memisahkan antara asam lemak jenuh dan tak jenuh dengan perlakuam Aa (rasio urea : asam lemak = 2 :1 suhu 25°C), Ab (rasio urea : asam lemak = 2 :1 suhu 5°C), Ba (rasio urea : asam lemak = 4:1 suhu 25°C) dan Bb (rasio urea : asam lemak = 4 :1 suhu 5°C). Perlakuan terbaik diperoleh pada perlakuan rasio urea: minyak ikan (4:1) dengan suhu pengadukan 5°C (Ba) menghasilkan rendemen sebesar 28,78% dan bilangan iod sebesar 182,48 g/100g serta kadar EPA sebesar 20,04% dan DHA sebesar 13,59% dengan total asam lemak PUFA sebesar 35,78%. Kesimpulannya pembuatan konsentrat omega-3 dari minyak hati hiu botol dengan metode kristalisasi urea layak diupayakan.

PELATIHAN PENGOLAHAN SE’I TUNA DENGAN FORTIFIKASI EKSTRAK DAUN JATI DI DESA GAJAHREJO KABUPATEN MALANG Hardoko Hardoko; Mikchaell Alfanov Pardamean Panjaitan; Eddy Suprayitno; Bambang Budi Sasmito; Anies Chamidah; Titik Dwi Sulistiyati; Yunita Eka Puspitasari; Heder Djamaludin; Jeny Ernawati Tambunan
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 4 (2021): Peran Perguruan Tinggi dan Dunia Usaha dalam Mewujudkan Pemulihan dan Resiliensi Masya
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Kegiatan Pengabdian kepada Masyarakat ini bertujuan untuk meningkatkan pengetahuan dan keterampilan pelaku UMKM di Desa Gajahrejo Kecamatan Gedangan Kabupaten Malang melalui diversifikasi pengolahan ikan tuna (Thunnus sp.) dalam bentuk se’i tuna dengan fortifikasi ekstrak daun jati. Tujuan kegiatan ini yaitu untuk meningkatkan pengetahuan dan keterampilan serta menumbuhkan sikap positif pelaku UMKM di Pantai Bajul Mati, Desa Gajahrejo, Kabupaten Malang terhadap usaha diversifikasi pengolahan produk berbahan ikan tuna. Metode yang digunakan pada kegiatan pengabdian kepada masyarakat ini adalah metode PALS (Participatory Action Learning Syatem) dengan cara pelatihan langsung yang meliputi pengolahan ikan menjadi se’i tuna dengan penambahan ekstrak daun jati sebagai pewarna alami untuk mengubah tampilan produk se’i tuna menjadi lebih menarik dan pengemasan produk olahan se’i tuna. Hasil kegiatan ini menunjukkan bahwa kelompok mitra telah mampu dalam melakukan pengolahan ikan tuna menjadi produk se’i tuna dengan adanya tambahan fortifikan berupa ekstrak daun jati sebagai pewarna alami. Mitra juga telah mampu mengemas produk se’i tuna menggunakan sealer dan vacuum sealer.

PEMBERDAYAAN MASYARAKAT DESA BOCEK MELALUI PELATIHAN DIVERSIFIKASI PRODUK OLAHAN IKAN LELE MENJADI DIMSUM INOVATIF Heder Djamaludin; Desy Arisandi; Eddy Suprayitno; Hardoko Hardoko; Yahya Yahya; Muhamad Firdaus; Hartati Kartikaningsih; Anies Chamidah; Muhammad Luthfi Denendra; Andreas Rafael; Yunita Eka Puspitasari
Jurnal Abdi Insani Vol 13 No 5 (2026): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v13i5.3383

Bocek Village, located in Karangploso District, Malang Regency, has considerable potential in freshwater fisheries, particularly in catfish (Clarias sp.) cultivation. However, most of the harvested fish are still sold in fresh form without any processing, resulting in low economic value. The lack of knowledge and skills among the community in processing fish into value-added products remains a major constraint. Therefore, training activities are needed to enhance the community’s capacity in developing innovative catfish-based food products utilizing local resources. This activity aimed to improve the knowledge, skills, and motivation of the Bocek Village community, particularly members of the Family Welfare Empowerment (PKK) group, in processing catfish into innovative dimsum products that are economically valuable and consumer-preferred. The training applied the Participatory Action Learning System (PALS) approach, which included pre-test, theoretical instruction, hands-on practice in producing innovative catfish dimsums, hedonic testing, and post-test evaluation. The hedonic test involved 34 untrained panelists who assessed the appearance, aroma, taste, and texture attributes of the product. The results showed an increase in participants’ understanding, with the average score rising from 56.8% on the pre-test to 87.3% on the post-test. The innovative catfish dimsum received high acceptance, with mean scores of 6.2 for appearance, 5.9 for aroma, 6.5 for taste, and 6.3 for texture. Participants also demonstrated good application of sanitation principles and local ingredient innovation. This program effectively enhanced fish processing skills and has the potential to support economic independence in Bocek Village through the development of local superior products based on catfish.

Co-Authors Ain Nun Fakhur Haryady Andaru Wicaksono Andreas Rafael Annafi Riski Nurcholis Arif Rahman Hakim Asep Awaludin Prihanto Bambang Budi Sasmito Bambang Budi Sasmito Christina Nur Widiyanti Denny Alghafihqi Desy Arisandi Eddy Suprayitno Eddy Suprayitno Eni Harmayani Gaby Shinta Burhana Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hartati Kartikaningsih Haryadi Haryadi Heder Djamaludin Luh Ayu Hesa Frida Nanda Putri Mikchaell A.P. Panjaitan Mikchaell Alfanov Pardamean Panjaitan Mikchaell Alfanov Pardamean Panjaitan Mr. Hardoko Mr. Hardoko Muhamad Firdaus Muhammad Luthfi Denendra Nahda Nur Fabiyani Pangestuty Yeni Anggraeni Rendi Hardiansyah Siti Yulaikah Tambunan, Jeny Ernawati Titik Dwi Sulistiyati Widya Adi Suryanata Yahya Yahya Yunita Eka Puspitasari Yustinus Marsono Zulfia Rifka Ayu Kusuma

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