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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Perencanaan Wilayah dan Kota UNISBA Management of Aquatic Resources Journal (Maquares) Kinerja Jurnal Bindo Sastra Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Pengabdian Masyarakat MIPA dan Pendidikan MIPA Jurnal Pertanian Agros Indonesian Food Science and TechnologyJournal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) MENDIDIK: Jurnal Kajian Pendidikan dan Pengajaran Literasi : Jurnal Bahasa dan Sastra Indonesia serta Pembelajarannya GERAM (GERAKAN AKTIF MENULIS) Jurnal Pendidikan Teknologi Pertanian Bahasa: Jurnal Keilmuan Pendidikan Bahasa dan Sastra Indonesia Jurnal Mutu Pangan : Indonesian Journal of Food Quality Devotion: Journal of Research and Community Service Jurnal SUBLIMAPSI Jurnal Simki Economic Narra J Educivilia: Jurnal Pengabdian Pada Masyarakat Jurnal Inovasi Daerah Jurnal Pengabdian Sosial Jurnal Ilmiah Al-Furqan : Al-qur'an Bahasa dan Seni Jurnal Sosialita: Jurnal Kajian Sosial dan Pendidikan JPFT (Jurnal Pendidikan Fisika Tadulako Online)
SARASWATI SARASWATI
Program Studi Manajemen Sumberdaya Perairan, Jurusan Perikanan Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro
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Product Formulation of Ready to Use Fish Food (RUFF) from Snakehead Fish Flour (Channa striata) Giriwono, Puspo Edi; Haryanto, Safira P.A; Saraswati, Saraswati
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 6 (2025): December 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i6.2017-2025

Abstract

RUFF (ready-to-use fish food) is a nutrient and calorie-dense food with high protein and energy consumed by children under five years of age who suffer from severe acute malnutrition. RUFF in this study was designed to be the alternative product for RUTF (ready-to-use therapeutic food) using snakehead fish flour as skim milk substitute. This study aims to determine the suitability of snakehead fish flour as an animal protein alternative, obtain the RUFF formula that meets FAO and WHO standards, and determine the consumer acceptance. The research investigated different amount of snakehead fish flour in the RUFF formulation. There were 3 formulas with different snakehead fish flour, i.e. 20% (F1), 22% (F2), and 24% (F3). The results of the analysis showed that the highest protein content was found in formula F3 (14.35 ±0.72)% with moisture content of 2.32 ± 0.06%, ash content of 2.56 ± 0.04%, fat content of 29.39 ± 0.24%, and carbohydrate content of 51.37 ± 0.94%. All three RUFF formulations meet the nutritional standards set by the FAO and WHO. The hedonic rating test results and ranking showed that the most preferred formula by the panelist was formula F1 containing 20% snakehead fish flour with an average rate of 7.46 (like). Formula F1 is the formula of RUFF with the highest rate of consumer acceptance.
Strategi Pengelolaan Usaha Sosial Non-Profit dalam Meningkatkan Kemandirian Masyarakat Saraswati, Saraswati; Sukmaeni, Santi; Firdaus, Ilyas Aziz
Jurnal Simki Economic Vol 9 No 1 (2026): Volume 9 Nomor 1 Tahun 2026
Publisher : Universitas Nusantara PGRI Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29407/jse.v9i1.1414

Abstract

Non-profit social enterprises play a strategic role in community empowerment and increasing economic independence. This study aims to analyze effective management strategies for non-profit social enterprises in increasing community independence. The research method used a descriptive qualitative approach, with data collection techniques through literature studies and observations of social enterprise management practices. The results indicate that effective management strategies include: (1) human resource capacity development; (2) financial sustainability through funding diversification; (3) network development and collaboration; (4) social business model innovation; and (5) social impact measurement. This study concludes that professional management of non-profit social enterprises with a social impact orientation can increase community economic independence in a sustainable manner.
In Vivo Study of Fish Meal-Based RUFF (Ready-To-Use Fish Food) on Growth and Cognitive Development Citta, Eleonora Pradnya Nirmala; Giriwono, Puspo Edi; Prangdimurti, Endang; Saraswati, Saraswati
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 20, No 3 (2025): December 2025
Publisher : :Agency for Marine and Fisheries Research and Human Resources, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.936

Abstract

The prevalence of global malnutrition among children under 5 remains far from the SDG 30 target. As a countermeasure, RUTF (Ready to Use Therapeutic Food) was developed as an intervention and recovery measure. However, RUTF formulations use milk as the primary source of protein, which is scarce in some countries. That is why RUFF (Ready to Use Fish Food) is made, as a development of RUTF, using fish meal to create an even paste, improve formulations, and maximize the utilization of natural resources. This study aimed to create mackerel and pangas catfish RUFF and assess the impact of diet on growth and cognitive development in rodents. RUFFs were produced by preparing fish meals, which were then used to prepare RUFF formulations and were administered to rats for 28 days. Throughout the intervention, rats were counted for food consumption, weighed weekly, and subjected to the classic labyrinth. The pangas catfish and mackerel groups had the most significant weight gain. After 28 days, the rats were sacrificed to analyze brain development by weight and volume, as well as fatty acid profiles in blood plasma using GC-FID. The mackerel group had the largest brain weight and volume, at 1.747 g and 1.833 ml. The mackerel group also had the best cognitive performance and fastest average time in the labyrinth test. This supports that the mackerel group had the highest omega-3 content in both fish powder and blood plasma. The study concluded that experimental animals fed mackerel RUFF showed the best growth and cognitive development.
Fermentation Improves Protein Content and Physicochemical Characteristics of Tempe Protein Concentrate Compared to Soy Protein Astawan, Made; Yalmaida, Nabila Az Zahra; Damayanti, Aprilia Firdha; Prayudani, Ayu Putri Gitanjali; Saraswati, Saraswati; Wresdiyati, Tutik
Indonesian Food Science and Technology Journal Vol. 9 No. 1 (2025): Volume 9 Number 1, December 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v9i1.47479

Abstract

The growing demand for sustainable plant-based proteins has increased interest in fermented soy products due to their improved nutritional and functional properties. This study investigated the effect of fermentation on the physicochemical and functional properties of tempe protein concentrate (TPC) compared to conventional soy protein products. Soybean flour (SF), soybean protein concentrate (SPC), tempe flour (TF), and TPC were produced and analyzed for proximate composition, antioxidant activity, physicochemical and functional properties. Soybeans and tempe were processed into flours, and protein concentrates were obtained by hexane defatting. Fermentation significantly increased protein content and bioactivity, as TF had higher protein content (48.27%) and antioxidant activity (58.54 mg AEAC/100 g) than SF. The concentration process further increased protein levels while reducing fat content, with TPC showing the highest protein content (68.80%), exceeding SPC (57.10%). TPC also exhibited improved physicochemical characteristics, including lower water activity (0.38), higher bulk density (0.51 g/mL), and better flowability (angle of repose 20.60o), suggesting improved stability and processability. Functional properties such as water absorption, oil absorption, and foaming capacity were significantly higher in both protein concentrates compared to their respective flours, although no significant differences were observed between TPC and SPC. These improvements are attributed to structural modifications during defatting, which increase protein solubility and expose hydrophilic and hydrophobic groups. These findings indicate that fermentation can improve the application and nutritional quality of soy protein products, supporting the development of functional foods and sustainable plant-based protein formulations.
Integrating of Digital Literacy and Figurative Meaning Comprehension: A Cognitivism-Based Semantic Perspective Saraswati, Saraswati; Anriani, Nurul; Hidayat, Sholeh
Bahasa: Jurnal Keilmuan Pendidikan Bahasa dan Sastra Indonesia Vol 7, No 3 (2025): Bahasa: Jurnal Keilmuan Pendidikan Bahasa dan Sastra Indonesia
Publisher : ppjbsip

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26499/bahasa.v7i3.1588

Abstract

The digital era has transformed how information is conveyed, shifting messages beyond formal text to encompass online news, social media, digital ads, and metaphor-rich memes filled with cultural symbols and figurative expressions. However, students' skills in grasping these concealed meanings remain underdeveloped, necessitating research that integrates digital literacy with meaning-making theories. This context underscores the need for research that systematically integrates digital literacy with theories of meaning construction. This study seeks to determine how effectively students interpret figurative meanings and to elucidate their underlying thought processes through the lens of cognitive semantics, which views metaphor as a systematic connection between two domains, and Piaget's theory of cognitivism, including assimilation, accommodation, and equilibration in conceptual schema development. This research employs a descriptive qualitative approach, involving 20 students as participants. Data were collected through note-taking from seven DetikNews online articles, figurative meaning comprehension tests, and semi-structured interviews to explore students' reasoning and the rationale behind their thinking. The findings indicate that students are able to map metaphors such as politics as theater, global crises as storms, reshuffles as adjustments, and wayang symbols as leadership representations, and recognize the legal implications of meme dissemination. It was observed that students' figurative understanding is shaped by the activation of conceptual schemas and proficient digital literacy, underscoring the importance of integrating these elements to enhance critical and interpretative thinking when engaging with digital texts. Abstrak Perubahan bentuk komunikasi di era digital membuat pesan tidak lagi dalam teks formal, melainkan melalui media sosial, berita daring, iklan digital, hingga meme yang sarat metafora, simbol budaya, dan ekspresi figuratif. Di sisi lain, kemampuan mahasiswa dalam menafsirkan pesan implisit tersebut masih terbatas dan bersifat literal sehingga menuntut kajian yang mengintegrasikan literasi digital dengan kerangka teoretis pemaknaan. Kondisi ini menunjukkan pentingnya kajian dengan menggabungkan literasi digital dan kerangka teoretis yang menjelaskan proses pemaknaan. Penelitian ini bertujuan menganalisis kemampuan mahasiswa dalam memahami makna figuratif, menjelaskan proses kognitif yang melandasinya melalui perspektif semantik kognitif yang memandang metafora sebagai pemetaan sistematis antara domain sumber dan domain target berbasis kognitivisme Piaget yang meliputi mekanisme asimilasi, akomodasi, dan ekuilibrasi dalam pembentukan skema konseptual. Penelitian menggunakan pendekatan kualitatif deskriptif dengan partisipan 20 mahasiswa. Data dikumpulkan melalui teknik baca–catat pada tujuh berita daring DetikNews, tes pemahaman makna figuratif, dan wawancara semi-terstruktur untuk menggali pengalamn belajar dan proses berpikir mahasiswa. Hasil penelitian menunjukkan mahasiswa mampu memetakan metafora seperti politik sebagai pertunjukan, krisis global sebagai badai, reshuffle sebagai respons adaptif, serta simbol wayang sebagai representasi kepemimpinan, dan memahami bahwa penyebaran meme memiliki konsekuensi hukum. Diperoleh temuan bahwa makna figuratif mahasiswa terbentuk melalui aktivasi skema konseptual dan literasi digital yang baik, sehingga integrasi keduanya penting untuk meningkatkan kemampuan berpikir kritis dan interpretatif dalam membaca teks digital.
Analisis Prinsip Kerja Sama pada Podcast Gaspol Kanal kompas.com Edisi Pilgub Banten dan Potensinya sebagai Bahan Ajar di SMA Sulistiana, Ilma; Saraswati, Saraswati; Meliyawati, Meliyawati
GERAM (Gerakan Aktif Menulis) Vol. 13 No. 2 (2025): GERAM (Gerakan Aktif Menulis)
Publisher : Program Studi Pendidikan Bahasa dan Sastra Indonesia FKIP Universitas Islam Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25299/geram.2025.24395

Abstract

This study analyzes the compliance with and violations of Grice’s cooperative principle in the Gaspol Kompas.com podcast episode on the Banten gubernatorial election and examines the potential use of these findings as instructional material for teaching debate in senior high schools. The study employs spontaneous political conversation as its data, which distinguishes it from previous research that commonly used scripted sources such as novels, dramas, films or nonpolitical podcasts. A descriptive qualitative method was applied, using observation and note taking techniques. The findings reveal various forms of compliance with and violations of the maxims of quantity, quality, relatin and manner within political discourse. These findings hold potential as argumentative examples in debate learning, although the study does not develop or test any instructional materials directly. The novelty of this research lies in its analysis of spontaneous political conversations and their relevance to Indonesian language learning, an aspect that has not been highlighted in previous studies.
Co-Authors Adrianti, Fera Adurrasyid, Zaid Agus Hartoko Amalia Ma’rifatul Maghfiroh Amanda, Arista Amiruddin Hatibe Ayuningtyas, Hapsari Chitisankul, Wanida T. Citta, Eleonora Pradnya Nirmala Damayanti, Aprilia F. Damayanti, Aprilia Firdha Dede Robiatul Adawiyah Endang Prangdimurti Fahim Muchammad Taqi Fauzan, M. Irfan Firdaus, Ilyas Aziz GUNAWAN SRIDIYATMIKO, GUNAWAN SRIDIYATMIKO Haryanto, Safira P.A Hidayat, Sholeh Lahming, Lahming Listini Listini, Listini MADE ASTAWAN Maulidya, Ana Meliyawati, Meliyawati Muhammad Ikhwan Muhammad Rais Nanang Maulana Novita, Rias R. Nurlela, Lani Nurul Anriani Prayudani, Ayu Putri Gitanjali Purlilaiceu Purwaningrum, Bunga Ayu Puspitaningrum, Dwi Aulia Puspo Edi Giriwono Putri, Sastia P. Refani, Reza Septiana Rialdi, Azzahra Putri Rio Christy Handziko, Rio Christy Saithong, Pramuan Saputra, Soleh Sasanti Retno Suharti, Sasanti Retno Singh, Netra Pal Suarni, Waode Sukmaeni, Santi Sulistiana, Ilma Sunarjo, Ida Sriwaty Sutikno, Chamid Syafril Syafril Tjahja Muhandri Trisnawati Trisnawati Tryas, Anisha Ayuning Tutik Wresdiyati Widayanto, Budi Wijaya, Delpi Yalmaida, Nabila Az Zahra