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All Journal Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Journal of Aquaculture and Fish Health Grouper: Jurnal Ilmiah Perikanan Jurnal Abdi Insani Jurnal Layanan Masyarakat (Journal of Public Service) Journal of Marine and Coastal Science
Eka Saputra
Departemen Kelautan, Fakultas Perikanan Dan Kelautan Universitas Airlangga, Surabaya, Jawa Timur, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Veterinary Other

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PENINGKATAN ANGKA KONSUMSI IKAN MELALUI DIVERSIFIKASI PRODUK OLAHAN IKAN DI KECAMATAN BANYUATES KABUPATEN SAMPANG Kustiawan Tri Pursetyo; Pulung Siswantara; Annur Ahadi Abdillah; Heru Pramono; Eka Saputra
Jurnal Layanan Masyarakat (Journal of Public Services) Vol. 2 No. 2 (2018): Jurnal Layanan Masyarakat
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (212.573 KB) | DOI: 10.20473/jlm.v2i2.2018.86-90

Abstract

The Community Service Program aims to increase the knowledge of fish fishermen groups through counseling and training, then the Airlangga University Community Service Team transfers technology transfer to fishery product processing communities in Banyuates District, Sampang Regency. As target audiences that will be included in this Community Service program are the chairman, management and fish fishermen group, local village officials and local Animal Husbandry Service officers who are expected to later act as motivators. Itis hoped that later it can be relied upon as a source for the sustainability of the technology transfer program. The method used in the implementation of community service activities is by way of; (1) Development and training phase; (2) Monitoring and evaluation phase, To evaluate the level of knowledge and understanding of the material provided, it is given pretest and posttest. This Community Service program will be carried outfrom June to October 2017. To improve fish consumption, first the implementation team conducts socialization activities to elementary students to get to know more about various kinds of fish and their benefits. After thesocialization activities, counseling activities and training were made on various fish-based processed products, using the tutorial method, then continued with discussion.AbstrakProgram Pengabdian Kepada Masyarakat ini bertujuan untuk meningkatkan pengetahuan para kelompok nelayan ikan melalui penyuluhan dan pelatihan, maka Tim Pengabdian Kepada Masyarakat Universitas Airlangga melakukan transfer alih teknologi bagi masyarakat pengolahan produk perikanan di Kecamatan Banyuates, Kabupaten Sampang. Sebagai khalayak sasaran yang akan diikutsertakan dalam program Pengabdian Kepada Masyarakat ini adalah ketua, pengurus serta kelompok nelayan ikan, aparat desa setempat dan petugas Dinas Peternakan setempat yang diharapkan nantinya dapat bertindak sebagai motivator.Diharapkan nantinya dapat diandalkan sebagai sumber untuk kesinambungan program alih teknologi. Metode yang digunakan dalam pelaksanaan kegiatan pengabdian kepada masyarakat ini adalah dengan cara; (1) Tahap Pembinaan dan pelatihan; (2) Tahap monitoring dan evaluasi, Untuk mengevaluasi tingkat pengetahuan dan pemahaman terhadap materi yang diberikan maka diberikan pretest dan post test. Kegiatan program Pengabdian Kepada Masyarakat ini akan dilaksanakan mulai bulan Juni sampai dengan Oktober 2017. Untuk meningkatkan angka konsumsi ikan, terlebih dahulu Tim pelaksana kegiatan melakukan sosialisasi kepada siswa SD agar lebih mengenal tentang berbagai macam ikan beserta manfaatnya. Selepas kegiatan sosialisasi dilakukan kegiatan penyuluhan dan pelatihan pembuatan aneka produk olahan berbahan dasar ikan, dengan menggunakan metode tutorial, kemudian dilanjutkan dengan diskusi.
PENERAPAN SISTEM SANITASI KEKERANGAN PADA KELOMPOK USAHA BERSAMA (KUB) NELAYAN KERANG DI DESA BANJAR KEMUNING, KECAMATAN SEDATI, KABUPATEN SIDOARJO Eka Saputra; Pulung Siswantara
Jurnal Layanan Masyarakat (Journal of Public Services) Vol. 4 No. 1 (2020): JURNAL LAYANAN MASYARAKAT
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jlm.v4i1.2020.31-35

Abstract

One way to provide a sense of security to consumers related to consumption of lightness is to eliminate or reduce some of the hazardous substances from the biological, chemical or physical hazards sector. A good approach to ensuring food security, especially shellfish products, is in the process where the shellfish grows or where the shells are taken, especially related to the location where the shellfish lives in areas where there are no sources of pollution, but this is very unlikely because of its live shellfish quite minimal. Warfare taken from the waters should be carried out a good handling process related to sanitation, because the shellfish caught in nature there is a risk of bacterial contaminants and some heavy metals that are harmful to human health. According to the Decree of the Minister of Fisheries and Marine Affairs No. 17 of 2004 that commodity commodities must apply sanitation processes to ensure food security for consumers. The target of business actors in the implementation of this depuration method is the Joint Business Group with BATARI and SARI LAUT shellfish fishermen in Banjar Kemuning village, Sedati District, Sidoarjo Regency. These two groups of fishermen are business actors in catching shells in the form of life before going through the processing process. These two groups have some similarities related to the shellfish they get, generally they get blood clams, batik shells, manuk shells and baling shells.AbstrakSalah satu cara untuk memberikan rasa aman kepada konsumen terkait dengan konsumsi kekerangan adalah mengeliminasi atau mengurang beberapa bahan berbahaya baik itu dari sektor biologi, kimia ataupun bahaya fisik. Pendekatan yang baik dalam menjamin keamanan pangan terutama produk kerang adalah pada proses dimana kerang itu tumbuh atau dimana kerang itu diambil, terutama terkait dengan lokasi dimana kerang hidup pada daerah yang tidak ada sumber pencemarnya, namun hal tersebut sangatlah tidak mungkin karena kerang hidupnya pada kondisi yang cukup minim. Kekerangan yang diambil dari perairan sebaiknya dilakukan proses penanganan yang baik terkait sanitasinya, karena kerang yang tertangkap di alam terdapat resiko kontaminan bakteri dan beberapa logam berat yang berbahaya bagi kesehatan manusia. Menurut Keputusan Menteri Perikanan dan Kelautan No. 17 tahun 2004 bahwa komoditas kekerangan wajib menerapkan proses sanitasi guna menjamin keamanan pangan pada konsumen. Target pelaku usaha dalam kegiatan penerapan metode depurasi ini adalah Kelompok Usaha Bersama nelayan kerang BATARI dan SARI LAUT di desa Banjar Kemuning, Kecamatan Sedati, Kabupaten Sidoarjo. Kedua kelompok nelayan ini merupakan pelaku usaha dalam penangkapan kerang dalam bentuk hidup sebelum melalui proses pengolahan. Kedua kelompok ini memiliki beberapa kesamaan terkait dengan hasil kerang yang mereka dapatkan, umumnya mereka mendapatkan kerang darah, kerang batik, kerang manuk dan kerang baling.
Personal Hygiene Pekerja Dalam Proses Produksi Nugget Ikan Lele Dumbo (Clarias Gariepinus) Di Pusat Pelatihan Mandiri Kelautan Dan Perikanan (P2MKP) Karya Lestari Bali Ray Nasrullah Nasrullah; Eka Saputra
Journal of Marine and Coastal Science Vol. 8 No. 1 (2019): FEBRUARY
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v8i1.23441

Abstract

Nugget is one type of ready-to-eat frozen product. Nugget is made from ground meat which is given spices, a binder mixture, then cured, steamed, cut and covered with flour adhesive (dough) and covered with bread flour (breading). Field Work Practice is to study and learn the personal hygiene of workers in the process of producing nuggets of dumbo catfish (Clarias gariepenus) at P2MKP Karya Lestari Tabanan, Bali. This Praktek Kerja Lapang Activity uses descriptive observative method which is a method in solving a problem by describing and explaining the situation and condition of an object of observation based on direct observations and facts that occur in the field. Data collection in this Praktek Kerja Lapang activity uses primary data collection methods from interviews, active participation and observations, and secondary data through literature study. The application of personal hygiene in P2MKP has been carried out well in accordance with standards including the use of closed clothing, using gloves according to standards, maintaining the health and safety of workers and prohibiting the use of personal equipment made of metal. But the knowledge of personal hygiene workers is not evenly distributed because some workers have not received training facilities on personal hygiene as a whole, it is an obstacle in the application of personal hygiene workers.
The Effect of Adding Cornstarch to The Chemical Characteristics of Green Mussel Paste Flavor Mila Ayu; Endang Dewi Masithah; Eka Saputra
Journal of Marine and Coastal Science Vol. 11 No. 2 (2022): JUNE
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v11i2.36159

Abstract

Green mussels is one of Indonesia's fisheries commodities that has a high export value. The high export activity of shellfish products will have an impact on the environment due to shell waste produced. Utilization of shell shell waste is a solution to overcome environmental pollution and can be in the form of diversification of food products that can be used as raw materials for food flavorings. Making a food flavor or natural flavor requires an emulsifier. One ingredient that can be used as an emulsifier is cornstarch. The purpose of this study was to determine the effect of adding cornstarch to the chemical characteristics of the green mussel paste flavor. This study used a Completely Randomized Design (CRD) consisting of 5 treatments with cornstarch concentration of 0%, 2.5%, 5%, 7.5%, and 10% with 4 replications. Protein and fat content are the main components of making flavors. The main parameters used in this study are flavor paste with emulsifier having proximate levels (protein, water content, and fat content) and supporting parameters are yield, VRS levels, water solubility, and pH levels. The results of this study indicate that the addition of gelatin has a significant effect (P <0.05) on the chemical characteristics of protein, fat, water content, yield, water solubility, VRS, and pH. Pasta flavor with a concentration of 10% has good levels of protein, fat, water content, yield value, water solubility , and VRS.  
Influence of Brewing Time and Temperature on Antioxidant Activity of Pedada (Sonneratia caseolaris) Fruit Peel Extract as a Potential Functional Drink Muhammad Fauzan; Laksmi Sulmartiwi; Eka Saputra
Journal of Marine and Coastal Science Vol. 11 No. 3 (2022): SEPTEMBER
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v11i3.38260

Abstract

Pedada (Sonneratia caseolaris) are plants that live in the mangrove ecosystem. The fruit of the pedada plant is round, has stemmed tip, base is wrapped by petal, non-toxic and edible. The flesh of the pedada fruit is used as syrup, but the peel is considered as waste. On the other hand, pedada fruit peel contains antioxidant activity compound, such as phenol, tannin, and flavonoid. A way to process the pedada fruit skin into a functional drink is required so that it has economic value. The purpose of this study was to determine the effect of different brewing temperatures and duration on the antioxidant activity of pedada (Sonneratia caseolaris) peels extract. The research method used was experimental with Factorial Completely Randomized Design (CRD) as the experimental design. The factors used are temperature (70○C, 85○C, and 100○C) and time (5, 10, and 15 minutes) with 3 replications. The main parameter observed was the extract’s antioxidant activity. Supporting parameters observed were water content, total phenolic content, and antioxidant activity of pedada fruit peel. Data analysis used was Two Way Analysis of Variance (Anova) and followed by Honest Significantly Difference (HSD) by 5%.The results showed that the increase in temperature and duration increased the antioxidant activity of the pedada fruit peel extract. The best treatment was obtained by 100○C treatment for 10 minutes which was not significantly different from 100○C treatment for 5 minutes and 85○C for 15 minutes. In addition, there was an increase in antioxidant activity of 12,10% from the best treatment compared to the control treatment.
The Characterization of Collagen Isolated from Red Snapper Fish Skin (Lutjanus sp.) by Hydroextraction Method with Different Concentration of Acid Solution R. Rahardyan Prasetyo; Ahmad Shofy Mubarak; Eka Saputra; Juni Triastuti
Journal of Aquaculture and Fish Health Vol. 12 No. 2 (2023): JAFH Vol. 12 No. 2 June 2023
Publisher : Department of Aquaculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jafh.v12i2.35022

Abstract

Collagen is a connective tissue protein that is mostly produced from cattle and pigs. The use of cows and pigs as the manufacture of collagen causes a disease case, among others are bovine spongiform encephalopathy and transmissible spongiform disease. One of the alternative materials in the isolation of collagen is the use of fish skin. The purpose of this study was to determine the effect of the concentration of acetic acid solution on the characteristics of red snapper collagen produced by the hydroextraction method and to determine the optimum concentration of acetic acid solution in the red snapper skin collagen isolation process using the hydroextraction method. This study was experimental with Completely Randomized Design (CRD) consisting of 3 acetic acid treatment: (P1) acetic acid with concentration 0,1 M; (P2) 0,15 M and (P3) 0,2 M. This study showed that the use of different acetic acid had a significant effect (p<0.05) on the yield parameters that is 1.72 – 2.46%, water content 11.12 – 12.8%, and protein content 83.66 – 84.81% and had no significant effect on the pH. The best treatment was P3 which use the higher concentration of acetic acid that produced higher yield 2.46% and protein content of 84.81%. P3 with concentration of acetic acid 0,2 M can be used for found the best result of characterization of collagen.
PELATIHAN PRODUKSI DAN PENGEMASAN OLAHAN HASIL PERIKANAN PADA KELOMPOK NELAYAN TRADISIONAL UJUNGPANGKAH DI KABUPATEN GRESIK PROVINSI JAWA TIMUR Ahmad Shofy Mubarak; Eka Saputra; Dwi Yuli Pujiastuti
Jurnal Abdi Insani Vol 11 No 2 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i2.1413

Abstract

Permasalahan  yang dihadapi oleh kelompok nelayan tradisional yaitu perluasan usaha dan pemberdayaan ibu ibu nelayan untuk mengolah sebagian hasil tangkapan menjadi produk olahan. Produk olahan hasil ikan yang  diminati masyarakat menjadi peluang usaha  yang menjanjikan, hal ini membutuhkan teknologi  untuk  menghasilkan produk  yang baik. Produk hasil dari diversivikasi olahan laut merupakan hasil tangkapan yang jarang dikonsumsi oleh masyarakat, namun memiliki kandungan gizi yang tinggi yang sangat dibutuhkan oleh masyarakat. Pembuatan produk ini bertujuan untuk peningkatan nilai tambah ikan-ikan runcah. Ikan rucah biasanya hanya dijadikan tepung ikan atau bahkan pada kondisi tertentu dibuang karena tidak mampu diolah menjadi produk yang bernilai jual. Pelaksanaan program ini terbagi menjadi beberapa tahap kegiatan yaitu: Tahap pertama menjaring aspirasi, tahap kedua mendalami masalah yang ada di lokasi kegiatan pengabdian masyarakat dan tahap ketiga evaluasi kegiatan pendampingan. Adapun hasil dari kegiatan ini yaitu kelompok mitra telah berhasil memproduksi bahan baku ikan Pahat dan memiliki motivasi untuk memproduksi produk olahan dalam bentuk nugget, bakso dan kerupuk ikan. Produk nugget, somai dan kaki naga yang semuanya berbahan dasar daging ikan diharapkan menjadi terobosan dalam upaya peningkatan nilai tambah produk hasil tangkapan nelayan tersebut. Kesimpulan dari kegiatan pengabdian masyarakat ini yaitu kelompok mitra memiliki semangat dan motivasi tinggi untuk mengikuti pelatihan kegiatan Pengabdian pada masyarakat, memiliki keterampilan yang memadai untuk menghasilkan produk olahan dari bahan ikan Pahat serta berhasil memproduksi bahan baku ikan Pahat dan memiliki motivasi untuk memproduksi produk olahan dalam bentuk nugget, bakso dan kerupuk ikan.
PELATIHAN PENERAPAN SANITASI HYGIENE PRODUK OLAHAN HASIL PERIKANAN DI DESA AENG DAKE KABUPATEN SUMENEP PROVINSI JAWA TIMUR Ahmad Shofy Mubarak; Eka Saputra; Dwi Yuli Pujiastuti
Jurnal Abdi Insani Vol 11 No 2 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i2.1423

Abstract

Sumenep Regency is one of the contributors to seaweed production in Indonesia and is classified as a Minapolitan location. One of the seaweed producing districts is Aeng Dake Village, Bluto District. The problem that arises is that there is no food safety system. This results in the product not being able to compete with other products that already implement food safety. So if it enters a wider market, both national and international, the product will experience rejection. This activity aims to apply appropriate technology in implementing sanitation and hygiene to reduce contaminants so that consumers will feel safe regarding the products produced. Community service is carried out through packaging design training activities and creating online marketing media via websites and social media. Namely by providing workshops packaged online using the zoom application (due to the corona pandemic) including material, discussions and simulations of implementing sanitation. Partners still produce processed products on a small scale and are not yet standardized in the field of food safety. This problem results in the product not being able to compete with other products that already implement food safety. Food safety system problems, namely sanitation and hygiene, can be solved by providing training on the concept of sanitation and hygiene, including theory and practical application in the production process flow. The problem of determining shelf life can be solved by training in determining shelf life including theory and practice that can predict product shelf life. It is hoped that the direct practice given to the processing group will provide skills in analyzing and determining the shelf life of products independently.
Pengaruh Coating Kitosan dan Minyak Atsiri Kemangi terhadap Angka Kapang dan Penerimaan Produk Katsuobushi Fadiya Furuujihim Rohsarifuddin; Wahju Tjahjaningsih; Eka Saputra; Sri Subekti; Sapto Andriyono; Dwitha Nirmala
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 18, No 2 (2023): Desember 2023
Publisher : Politeknik - Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v18i2.957

Abstract

Penelitian ini melakukan coating kitosan dengan penambahan minyak atsiri kemangi pada konsentrasi berbeda pada katsuobushi yang kemudian disimpan selama 14 hari penyimpanan suhu ruang. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan minyak atsiri kemangi pada coating kitosan dalam menjaga mutu fisik, kimia, dan mikrobiologi katsuobushi selama penyimpanan suhu ruang. Perlakuan yang dilakukan meliputi: kontrol (tanpa coating), 1% kitosan (P1), 1% kitosan dan 1% minyak atsiri (P2), 1% kitosan dan 1,5% minyak atsiri (P3), dan 1% kitosan dengan 2% minyak atsiri (P4). Hasil analisis ANOVA angka kapang, Angka Lempeng Total (ALT), parameter kimiawi produk seperti kadar air, protein, dan lemak, hingga penerimaan sensori pada katsuobushi dengan coating kitosan dan minyak atsiri kemangi secara signifikan (p<0,05) lebih rendah dibandingkan dengan perlakuan kontrol dan perlakuan coating kitosan saja setelah 14 hari penyimpanan suhu ruang. Perlakuan coating 1% kitosan dan 1% minyak atsiri kemangi menunjukkan karakteristik mutu katsuobushi terbaik, dengan angka kapang sebesar 29 kol/g, ALT 3,87 log kol/g, kadar air 13,1%, kadar protein 55,13%, kadar lemak 1,81%, serta rerata penerimaan kenampakan, aroma, tekstur, dan rasa masing-masing sebesar 3,43; 3,43; 3,57; dan 3,4. Temuan penelitian ini menunjukkan bahwa penambahan minyak atsiri kemangi pada coating kitosan mampu meningkatkan efektivitas kitosan dalam menghambat pertumbuhan mikroba dan menjaga mutu katsuobushi selama penyimpanan suhu ruang.ABSTRACTThis study evaluates the effect of chitosan coatings by adding basil essential oil at different concentrations on the quality of katsuobushi during 14 days of storage at room temperature. This study aimed to determine the effect of adding basil essential oil to chitosan coatings in maintaining katsuobushi's physical, chemical, and microbiological quality during room temperature storage. The treatments included control (without coating), 1% chitosan (P1), 1% chitosan and 1% essential oil (P2), 1% chitosan and 1.5% essential oil (P3), and 1% chitosan with 2% essential oil (P4). The results of ANOVA analysis of mold number, total plate count (TPC), protein content, fat content, and sensory acceptance of katsuobushi with chitosan coating and basil essential oil were significantly lower (p<0.05) than the control treatment and chitosan coating treatment only after 14 days of room temperature storage. The 1% chitosan and 1% basil essential oil coating treatment showed the best quality characteristics of katsuobushi, with a mold number of 29 CFU/g, TPC of 3.87 log CFU/g, moisture content of 13.1%, 55.13% crude protein, 1.81% crude fat, and mean acceptance of appearance, aroma, texture, and taste were respectively 3.43; 3.43; 3.57; and 3.4. This study's findings indicate that adding basil essential oil to chitosan coatings can increase the effectiveness of chitosan in inhibiting microbial growth and maintaining the quality of katsuobushi during room temperature storage.
PENINGKATAN NILAI TAMBAH PRODUK PERIKANAN UNTUK PENINGKATAN EKONOMI MASYARAKAT PESISIR SULAWESI BARAT Eka Saputra; Sapto Andriyono; Wahyu Isroni
Jurnal Abdi Insani Vol 11 No 3 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i3.1664

Abstract

The problems faced by coastal communities are business expansion and empowerment of fisherwomen to process some of the catch into diversified food products. Processed fish products that are in demand by the community are a promising business opportunity, this requires technology to produce good products. Diversification is one form of effort to improve public health. This activity aims to increase fish consumption in the community and can also be used as a material for further products such as animal feed, especially related to waste from the fish processing process. This activity is divided into 3 stages, namely the first to collect aspirations and information. The second is solving problems that exist at the location and the third is evaluating activities. From the results of the activities that have been carried out, the results obtained are getting information on the types of fish that are popularly consumed by the community and fish that are rarely consumed by the surrounding community. Many people still do not know that fish can be used as raw materials to be made into diversified food products such as fish balls, fish nuggets, fish crackers and others. The results of these diversification products can be used by the community as one way to increase fish consumption for the community, especially for children who do not like fish because of the shape of the fish or the aroma and others. It can also be used as a means of educating the world of fisheries for both adults and children, so that later efforts to maintain the sustainability of fisheries can be improved. The conclusion of this activity is that the community gets information that fish can be used as a derivative product through diversification to increase fish consumption.
Co-Authors A. Shofy Mubarak Abdillah, Annur Ahadi Adriana Monica Sahidu Chandra Trisna Pangestu Dwi Yuli Pujiastuti Dwitha Nirmala Endang Dewi Masithah Fadiya Furuujihim Rohsarifuddin Ghisella Ayu Rahmawati Heru Pramono Isroni, Wahyu Laksmi Sulmartiwi Maulida Agustina Mila Ayu Mohamad Akmal Alwi Husein Muhammad Fauzan Patmawati Patmawati Pulung Siswantara Pursetyo, Kustiawan tri R. Rahardyan Prasetyo Ray Nasrullah Nasrullah Rikky Leonard Rr. Juni Triastuti Sapto Andriyono Shindy Novia A'yun Sri Subekti Syifania Hanidah Samara Tjahjaningsih, Wahju Zulfan Ibrahimi