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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Journal of Aquaculture and Fish Health Journal of Marine and Coastal Science

Hefti Salis Yufidasari

Fakultas Perikanan Dan Ilmu Kelautan Universitas Brawijaya

Author-ID : 3680666

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Environmental Science Immunology & microbiology Law, Crime, Criminology & Criminal Justice Public Health Social Sciences

Published : 4 Documents Claim Missing Document

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Articles

Effect of Pectin on the Characteristics of Edible Film from Skin Gelatin of Red Snapper (Lutjanus argentimaculatus) Rahmi Nurdiani; Hefti Salis Yufidasari; Joys Sandralina Sherani
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The aim of this research was to determine the effect of addition of pectin on characteristics of edible film from gelatin of red snapper (Lutjanus argentimacalatus) skin. Concentration of pectin used were 0%, 0.2%, 0.4%, 0.6%, 0.8% and 1%. Water content, thickness, tensile strength, elongation, and the transmition rate of the water vapor of edible film were analysed. Results from analysis of variance showed that different concentration of pectin significantly affected (P<0.05) on the water content, thickness, tensile strength, elongation, and transmition rate of water vapor of edible film. Therefore, it was suggested that addition of 0.6% of pectin showed a good quality of edible film and in accordance with the Japan International Standard (JIS).

The Effect of Subtitution Rice Bran Flour to The Physical, Chemical, Organoleptic, and Dietary Fiber of Goldband Catfish Meatballs (Clarias batrachus) Hefti Salis Yufidasari; Eko Waluyo; Erlinda Indrayani; Rilo Akbar Viranto
Journal of Marine and Coastal Science Vol. 9 No. 2 (2020): June
Publisher : Universitas Airlangga

Meatballs are one of the most popular products of consumers. Starting from children to adults and even parents. Generally meatballs have a delicious, highly nutritious taste, can be eaten with and under any conditions and are easily accepted by consumers. Meatball products that are widely circulated in the market have a dietary fiber content (dietary fiber) as much as 0.5% of adult fiber needs or about 0.125 g - 0.15 g. The recommended standard for dietary fiber is 25-30 g / day. So it is necessary to add ingredients to increase the value of food fiber on meatball products. Materials that can be used in making meatballs to increase dietary fiber are bran flour, this is because rice bran is rich in dietary fiber, protein and minerals. Several studies on bran functionalities for health include obesity, diabetes, anti-cancer, and hypocholesterolemia. Rice bran has solulable dietary fiber content of 2.06% and insolulable dietary fiber 15.83%. The purpose of this study is to make fishery processed products that have added value as functional food in increasing dietary fiber and to get the best concentration on the physical, chemical and organoleptic properties of tilapia fish meatballs. The method used in this research is experiment. The experimental design in the main study was a simple Completely Randomized Design using 4 treatments and 5 replications. The independent variable used in this study was the difference in the concentration of bran flour 0%, 25%, 30% and 35% in tilapia meatballs. While the dependent variables in this study are physical properties (whiteness, lightness, hardness and springness), chemistry (protein, water, fat, ash and carbohydrates), dietary fiber and organoleptics (appearance, aroma, taste and texture) of tilapia meatballs. Data obtained from the study were then analyzed using SPSS version 25 software with Analysis of Variant ANOVA to determine the effect of treatment on several test parameters. These results were then followed by Tukey's further test. If the results show p <0.05, the treatment is significantly different. Furthermore, the best treatment of all treatments was carried out using the de Garmo method. The results showed that the addition of rice bran flour to tilapia meatballs had a significant effect on the characteristics of physics (whiteness, lightness, elasticity and hardness), chemical characteristics (water content, protein, fat, ash and carbohydrates), dietary fiber content and hedonic organoleptic characteristics appearance and texture, while the characteristics of hedonic organoleptic scents were not significantly different. Tilapia meatballs with the best bran flour substitution with de Garmo test were obtained in treatment 3 with bran concentrations of 30% with chemical test values namely water content 66.1%, protein content 10.8%, fat content 0.78%, content abu 1.98% carbohydrate content 20.33% and food fiber content 8.83%. Physical tests were whiteness 59.34, lightness 48.89, elasticity 0.88 and hardness 43.12 N. The hedonic organoleptic test texture was 2.76, flavor 2.7, aroma 3 and appearance 3.38. The best treatment parameters for tilapia meatballs are in accordance with Indonesia National Standart for fish meatballs, except for the parameters of water content.

Karakteristik Pepton dari Limbah Ikan Kurisi (Nemipterus sp.) sebagai Media Pertumbuhan Bakteri yang Terjamin Halal Moh. Dwi Pratomo; Dian W. Wardanidan; Nur A. Revonagara; Dinda Ersyah; Dwi Setijawati; Hefti Salis Yufidasari; Aziz Aziz Jaziri
Journal of Aquaculture and Fish Health Vol. 9 No. 2 (2020): JAFH Vol. 9 No. 2 June 2020
Publisher : Department of Aquaculture

Pepton merupakan sumber nitrogen sebagai media pertumbuhan mikroorganisme. Umumnya, pepton berasal dari hewan darat yaitu sapi dan babi serta turunannya. Penggunaan pepton yang berasal dari babi jelas diharamkan, sedangkan dari sapi dikhawatirkan terdapat penyakit BSE (bovine spongiform encephalopathy), dan TSE (transmissible spongiform encephalopathy) yang dapat menular ke manusia. Sebagai alternatif, pepton dari limbah pengolahan ikan yang sudah terjamin halal, salah satunya limbah ikan kurisi (Nemipterus sp.). Tujuan penelitian ini mendapatkan pepton dengan tiga perlakuan asam berbeda (asam sitrat, asam format dan asam propionat) menggunakan metode eksperimen, dengan rancangan acak lengkap (RAL). Hasil penelitian menunjukkan bahwa perlakuan tiga jenis asam berpengaruh nyata terhadap nilai rendemen, total N, protein, protein terlarut, pertumbuhan bakteri Escherichia coli dan Staphylococcus aureus serta biomassanya. Rata-rata tertinggi rendemen basah didapatkan 66,17% sedangkan rendemen kering 3,87% pada perlakuan asam format. Nilai pH tertinggi 5,3 pada asam sitrat. Uji karakteristik pepton limbah ikan kurisi menunjukan bahwa kandungan protein terlarut berkisar 2-4 g/L, total N 1-1.3 %, dan total protein 6-8.12 %. Asam amino yang terkandung terdiri dari asam amino esensial dan non-esensial. Nilai optical density dan biomassa bakteri ditumbuhkan pada media yang menggunakan pepton limbah ikan kurisi lebih tinggi dibandingkan pertumbuhan bakteri E. coli dan S. aureus pada media yang menggunakan pepton komersial. Temuan ini mengungkapkan bahwa pepton dari limbah ikan kurisi fisibel dikembangkan sebagai produk halal secara komersial untuk media pertumbuhan mikroba.

Revitalisasi Ekonomi Masyarakat Desa Melalui Pengembangan Budidaya Maggot (Black Soldier Fly) Terintegrasi di Kawasan Waduk Darma Kabupaten Kuningan: Revitalizing the Village Community Economy Through Integrated Maggot (Black Soldier Fly) Cultivation Development in the Darma Reservoir Area, Kuningan Regency Happy Nursyam; Hefti Salis Yufidasari; Retno Tri Astuti; R. Moch. Rizqi Mubarak; Luqmanul Mushoddaq; Muhammad Fakhri Hibatillah; Arief Muaz Sidik; Yanneri Elfa Kiswara Rahmantya
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 11 No. 7 (2026): 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.v11i7.10515

Jagara Village, located in the Waduk Darma area of Kuningan Regency, holds significant potential in freshwater fisheries, particularly in fish farming using the Floating Net Cage (KJA) system. However, the optimal utilization of this potential is hindered by the high cost of commercial fish feed and the suboptimal management of household organic waste. This community service program aims to revitalize the village economy by providing training in the use of organic waste-based alternative fish feed. The activities were carried out in a participatory manner through workshops, hands-on practice, and intensive mentoring by academics, students, and practitioners. The results showed increased community knowledge and skills in managing local resources, along with a growing commitment by the village-owned enterprise (BUMDes) to independently develop maggot-farming units. This program helps reduce aquaculture production costs and minimize organic waste volume, while also serving as a replicable model for sustainable village-based enterprise development in other conservation areas.

Co-Authors Arief Muaz Sidik Aziz Aziz Jaziri Dian W. Wardanidan Dinda Ersyah Dwi Setijawati Eko Waluyo Erlinda Indrayani Happy Nursyam Joys Sandralina Sherani Luqmanul Mushoddaq Moh. Dwi Pratomo Muhammad Fakhri Hibatillah Nur A. Revonagara R. Moch. Rizqi Mubarak Rahmi Nurdiani Retno Tri astuti Rilo Akbar Viranto Yanneri Elfa Kiswara

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