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All Journal Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan JURNAL PENGABDIAN KEPADA MASYARAKAT Acta Aquatica: Aquatic Sciences Journal Unri Conference Series: Community Engagement Journal of Rural and Urban Community Empowerment JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia
N Ira Sari
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Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Social Sciences Other

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Consumer Acceptance on The Grilled Catfish (Pangasius hypophthalmus) in Different Smoking Materials and Methods Raja Tayib; N Ira Sari; Tjipto Leksono
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 1 (2021): Jurnal Agroindustri Halal 7(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (717.567 KB) | DOI: 10.30997/jah.v7i1.3322

Abstract

This study aimed to observe the effect of different smoking materials and methods on the consumer acceptance on the grilled catfish. The grilling treatments were consisting of grilling the fish by using coconut shell (A1), grilling the fish by using coconut shell charcoal (A2) and roasting the smoke flavored fish by using an oven (A3). The parameters observed were sensory evaluation, total bacteria plate count, the value of water activity, the content of total phenol and total acid. The result showed that the grilling the catfish by using coconut shell was indicated the most preferred by consumers. The product was showing the highest quality, characterized by the intact and shiny appearance, distinctive aroma of roasted fish, strong grilled fish taste, compact and dry solid texture. The number of total bacteria was 1.4 x 104 CFU/g, the value of water activity was 0.84%, pH was 6.3, the content of total phenol was 32.67 ppm and the total acid was  1.75%.Keywords: catfish, coconut shell, grilling, liquid smoke
CHARACTERISTIC OF FLOUR AND MANGROVE (Sonneratia alba) LEAF EXTRACT Anissa El Ramadhani; N Ira Sari; Santhy Wisuda Sidauruk
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACT            Sonneratia alba is a type of mangrove that has many benefits for life, both ecologically and economically. Processing of S. alba leaves into semi-finished products will increase the utilization of S. alba leaves in the food or feed sector. This study aimed to determine the characteristics of the flour and leaf extract of mangrove S. alba descriptively. The material used in this study was mangrove S. alba leaves taken from Desa Sesap Sesap, Kecamatan Tebing Tinggi, Kabupaten Kepulauan Meranti. The method used in this study was a experimental by conducting the process of making flour and extracts of mangrove S. alba leaves. The results showed that mangrove S. alba leaf flour had a green color, had a fragrant taste, and a coarse texture. Mangrove S. alba leaf extract had a blackish brown color, had astringent or bitter taste, and a rough texture.Keywords: Characteristics, extract, flour, mangrove leaves, S. alba.
OPTIMALISASI USAHA BLADO SNACK MELALUI AHLI TEKNOLOGI DIVERSIFIKASI DAN FORTIFIKASI IKAN PATIN DI BANGKINANG Sukmiwati, Mery; Leksono, Tjipto; Sari, N Ira
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 29, No 4 (2023): OKTOBER-DESEMBER
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpkm.v29i4.48580

Abstract

Hasil dari pelatihan dan penyuluhan pada masyarakat mitra UKM Blado Snack ditemukan beberapa permasalahan yang selanjutnya dicarikan solusinya. Diantaranya, kurang memadainya alat yang digunakan dalam pengolahan, sehingga mengakibatkan terbatasnya jumlah produksi dan sekaligus mengakibatkan terbatasnya jangkauan pemasaran produk Blado Snack. Selain itu, kurangnya pengetahuan dan pemahaman tentang Cara Pengolahan Pangan yang Baik (CPPB-IRT) serta manajemen wirausaha mikro yang terintegrasi. Metode yang dilakukan dalam pengabdian ini adalah kualitatif dengan mengumpulkan data melalui, wawancara, observasi, penyuluhan, pelatihan, dan pendampingan terhadap mitra UKM. Kesimpulannya peserta pelatihan mendapatkan pengetahuan dan pemahaman tentang CPPB-IRT dan manajemen wirausaha mikro yang terintegrasi. Dan juga mitra mendapatkan peralatan pengolahan yang mendukung usaha. Dari hasil kegiatan pengabdian mitra sudah dapat memperluas pemasaran dengan mengikuti stand di beberapa pusat perbelanjaan di Pekanbaru.
Fortifikasi Chlorella Pada Roti Manis Sebagai Inovasi Makanan Sehat Iriani, Dian; Putri Alvin, Okthavia; W Sidauruk, Santhy; Hasan, Bustari; Sari, N Ira
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 2 (2024): Vol. (16) No. 2, Oktober 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i2.36204

Abstract

Bread is a processed food made from wheat flour fermented with yeast and processed by baking. There are various types of bread, one of which is sweet bread. Sweet bread is bread that is consumed more often, has a sweet taste, and is easy to consume anytime and anywhere. This research aims to determine the effect of Chlorella sp powder fortification on the organoleptic and chemical quality characteristics of sweet bread. The research method used was an experimental method with 4 levels of treatment, namely without Chlorella powder (C0), 0,5 % Chlorella powder. (C0,5), 1,0% Chlorella powder. (C1,0), and 1,5% Chlorella powder. (C1,5). The parameters tested in this study were organoleptic and proximate tests (moisture, ash, protein, fat, carbohydrate, and crude fiber). Based on organoleptic testing, the addition 1,0% of chlorella powder in the making of chlorella sweet bread was the best treatment, with the characteristics of a non-mouldy, attractive, and green appearance (6,95), a rather strong bread aroma and a slight aroma typical of Chlorella (7,56), the taste is quite sweet, typical of sweet bread and slight taste of Chlorella (7,99), soft texture (6.79) and the bread development volume was 1.47 cm3. Meanwhile, the proximate values of chlorella sweet bread in 1,0% fortification of chlorella powder were moisture (25,38%), ash (1,15%), protein (5,68%), fat (4,58%), carbohydrates (61,01%), and crude fiber (2,21%).
OPTIMALISASI USAHA BLADO SNACK MELALUI AHLI TEKNOLOGI DIVERSIFIKASI DAN FORTIFIKASI IKAN PATIN DI BANGKINANG Sukmiwati, Mery; Leksono, Tjipto; Sari, N Ira
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol. 29 No. 4 (2023): OKTOBER-DESEMBER
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpkm.v29i4.48580

Abstract

Hasil dari pelatihan dan penyuluhan pada masyarakat mitra UKM Blado Snack ditemukan beberapa permasalahan yang selanjutnya dicarikan solusinya. Diantaranya, kurang memadainya alat yang digunakan dalam pengolahan, sehingga mengakibatkan terbatasnya jumlah produksi dan sekaligus mengakibatkan terbatasnya jangkauan pemasaran produk Blado Snack. Selain itu, kurangnya pengetahuan dan pemahaman tentang Cara Pengolahan Pangan yang Baik (CPPB-IRT) serta manajemen wirausaha mikro yang terintegrasi. Metode yang dilakukan dalam pengabdian ini adalah kualitatif dengan mengumpulkan data melalui, wawancara, observasi, penyuluhan, pelatihan, dan pendampingan terhadap mitra UKM. Kesimpulannya peserta pelatihan mendapatkan pengetahuan dan pemahaman tentang CPPB-IRT dan manajemen wirausaha mikro yang terintegrasi. Dan juga mitra mendapatkan peralatan pengolahan yang mendukung usaha. Dari hasil kegiatan pengabdian mitra sudah dapat memperluas pemasaran dengan mengikuti stand di beberapa pusat perbelanjaan di Pekanbaru.
Characteristic of gelatin bone tilapia (Oreochromis nilaticus) extracted with acid and base Diharmi, Andarini; Nurhanif, Helmi; Sari, N Ira
Acta Aquatica: Aquatic Sciences Journal Acta Aquatica: Jurnal Ilmu Perairan, Vol. 9: No. 2 (August, 2022)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/aa.v9i2.6159

Abstract

This study was aimed to determine chemical and physical characteristics of extracted tilapia fish bone gelatin using acid (HCl) and alkaline (NaOH) solutions. The research method was used comparative experimental with Paired t-test consisting of 2 treatments, namely 4% HCl and 4% NaOH with 3 replications. Analysis parameters was consisted of yield, gel strength, viscosity, pH, moisture content, and ash. Characteristics of gelatin extracted using acid solution was resulted in yield, gel strength and viscosity was 4.40, 182.65 g/bloom. and 9.90 cP. Characteristic of gelatin extracted with acid has moisture, ash and pH levels of 5.85%, 2.35%, and 4.25. Gelatin extracted with bases was produced physical characteristics of yield, gel strength, and viscosity of 4.67%, 150.41 g/bloom and 6.03 cP and chemical characteristics (moisture, ash, and pH) were 5.77%, 3.37%, and 10.24. The extraction process using acids and bases resulted in tilapia fish bone gelatin with significantly different characteristics on gel strength, viscosity, pH, and ash except yield and moisture content. Gelatin was produced from tilapia fish bones using acids has gel strength, pH, ash, and moisture content in accordance with SNI standards except for viscosity, while gelatin uses bases had gel strength, viscosity and moisture content, except for pH and ash.Keywords: characteristic physico-chemical; gel strength; pH; viscosity; yield
Identification of bioactive compounds in extract fraction red seaweed (Eucheuma cottonii) Agusman, Indra; Diharmi, Andarini; Sari, N Ira
Acta Aquatica: Aquatic Sciences Journal Acta Aquatica: Jurnal Ilmu Perairan, Vol. 9: No. 2 (August, 2022)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/aa.v9i2.6164

Abstract

Seaweed is a biological resource that is rich in nutrients and bioactive compounds. This study aims to determine qualitatively and quantitatively the bioactive compounds (flavonoids, alkaloids, steroids/terpenoids, saponins and phenols) from extracts and fractions of Eucheuma cottonii. The method used is an experiment by conducting a series of experiments by extracting and fractionating E. cottonii and the data were analyzed descriptively. The treatments used were organic solvents with different polarity levels (methanol, n-hexane, ethyl acetate, and butanol) for extraction and fractionation. Parameter analysis consisted of qualitative phytochemical tests (flavonoids, alkaloids, steroids/terpenoids, saponins and phenols) and quantitatively determined the total content of alkaloids, flavonoids, and saponins. The results of the phytochemical test of methanol extract qualitatively produced alkaloids, flavonoids, steroids/terpenoids, and saponins. The n-hexane fraction contains steroids/terpenoids and saponins. The ethyl acetate fraction contains alkaloids, flavonoids and steroids/terpenoids and the butanol fraction contains alkaloids. The results of quantitative analysis of the n-hexane extract fraction showed that the content of saponins was 0.23%, alkaloids and flavonoids were 0.16% and 0.09% in the ethyl acetate fraction, while the alkaloid content was 0.09% in the butanol fraction.Keywords: fractionation; organic solvent; phytocemical; quantitative
The effect of chlorella fortification on the quality of sago mocaf analogue rice Farhan, Muhammad; Iriani, Dian; Syahrul, Syahrul; Sari, N Ira
Acta Aquatica: Aquatic Sciences Journal Acta Aquatica, Vol. 11: No. 3 (December, 2024)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/aa.v11i3.15893

Abstract

Analog rice is artificial rice shaped like rice which can be made from non-rice flour. This research aims to determine the effect of Chlorella fortification on the quality of sago mocaf analog rice and to find out the best formulation The method used in the study was an experiment with a non-factorial completely randomised design (CRD), with 4 treatment levels in the manufacturing of sago mocaf analog rice with different amount of Chlorella powder namely: 0 g (BA0), 1 g (BA1), 1.5 g (BA2) and 2 g (BA3). Based on the results, sago mocaf analogue rice-fortified Chlorella has a significant effect on appearance, aroma, taste, ash, protein, fat and carbohydrate content but has no significant effect on the texture and moisture content at the 95% confidence level. Based on the organoleptic test, the addition 1 g of Chlorella powder (BA1 treatment) in the manufacturing of sago mocaf analog rice was most preferred by consumer acceptance with the characteristics: complete appearance and greenish colour (8.71), neutral aroma/no Chlorella smell/typical sago aroma (8.73), good taste and a slight taste of fish flour (8.60), very hard texture and not easily broken (8.63); with 4.70% of water content, 1.42% of ash, 10.57% of protein, 4.54% of fat and 78.84% of carbohydrate. Sago mocaf analog rice fortified Chlorella produced meet the Indonesian National Standard.Keywords: Analog Rice; Chlorella; Fortification; Mocaf; Sago
Penerapan Diversifikasi Snack Makaroni Ikan Aneka Rasa sebagai Upaya Akselerasi Daya Saing Produk Lokal Kelompok Mastali Madu Sidauruk, Santhy Wisuda; Dewita, Dewita; Sari, N Ira; Desmelati, Desmelati; Yanti, Chicka Willy; Metalisa, Rindi; Sibagariang, Rina D; Huda, Nurul; Fatiranes, Erlando; Putri, Tiara Beneva; Sadewa, Bagaspati L; Fanzuri, M Reza
Journal of Rural and Urban Community Empowerment Vol. 7 No. 1 (2025): Oktober
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jruce.7.1.60-64

Abstract

Kelompok Mastali Madu memiliki permasalahan utama dalam melakukan pemasaran snack makaroni ikan yaitu belum tersedia aneka rasa dari snack makaroni ikan yang diproduksi dan belum tersedia izin edar sehingga pemasaran menjadi terbatas. Untuk menjawab permasalahan tersebut, dilakukan kegiatan pengabdian masyarakat berupa penerapan diversifikasi snack makaroni ikan aneka rasa yang bertujuan untuk akselerasi daya saing produk lokal kelompok Mastali Madu. Metode pelaksanaan mencakup pendampingan diversifikasi snack makaroni ikan aneka rasa dan penyerahan izin edar produk. Hasil kegiatan menunjukkan bahwa terjadi peningkatan pengetahuan dan kemampuan anggota kelompok dalam memproduksi snack makaroni ikan aneka rasa jagung bakar, BBQ, dan balado dengan kualitas rasa yang enak, tekstur renyah, dan tingkat kesukaan panelis 86,67% sangat suka. Dari sisi ekonomi, produk tersebut memiliki nilai tambah dibandingkan produk sebelumnya yaitu aneka rasa dan memiliki P-IRT sehingga pemasaran menjadi lebih luas. Simpulan dari kegiatan ini adalah penerapan diversifikasi snack makaroni ikan aneka rasa dapat menjadi salah satu strategi akselerasi daya saing produk lokal, sekaligus meningkatkan keterampilan, kemandirian, dan peluang usaha kelompok Mastali Madu.
Co-Authors ', Dewita ', Edison ', Helwana ', Syahrul Agusman, Indra Allenty Nefitri, Allenty Alvin Hadi Martha Andarini Diharmi Anissa El Ramadhani Boy Sanjaya, Boy Bustari Hasan Chicka Willy Yanti Christine Natalia Hutapea Cindi Harta Yuliana Dahlia ' Dahlia Dahlia Dahlia Dahlia Dahlia Dahlia Deby Octavian Desmelati ' Desmelati Desmelati Dewita Dewita Dian Iriani Dian Monica Hutasoir Edison ' Edison Edison Evrin Septyanti Fachry Abda El Rahman Faisal Muhammad Fandi Santoso Fanzuri, M Reza Fatiranes, Erlando Febriani Melisa Sinurat Fitra Suzanti Gaol, Ade Usbet Lumban Hermanto, Putra Rio Ismiana ' Josua, Victor Lisa Mayanti Simanjuntak Lisa Nurharyati Mardiana A Bakkara Mariani Harahap Mery Sukmiwati Miranda, Angger Mirna Ilza Muhammad Farhan Nahot Tua Sitohang Nelda wati Nelsi Fibentia Noprianto Noprianto Nurhanif, Helmi Nurkadri Lubis Nurul Huda Pipit Pasaribu Putri Alvin, Okthavia Putri, Tiara Beneva Rafika Apriany Raja Anita Lufhiana Raja Tayib Reinaldy Pangestu Renol Wisma Indra, Renol Wisma Ridho Fadhlil Azmi Rindi Metalisa, Rindi Rollen M Pasaribu, Rollen M Sadewa, Bagaspati L Santhy Wisuda Sidauruk Sibagariang, Rina D Siti Nurjanah Slamet Nur Arifin Suardi Loekman Sukirno Mus Sumarto ' Sumarto Sumarto Sumarto Sumarto Suparmi ' Suryana Suryana Syahrul ' Syahrul Syahrul Tayib, Raja Teddy Hario Pirmanda Tjipto Leksono Tongam Poriaman Simatupang Trisla Warningsih Vivi Alfionita W Sidauruk, Santhy Weni Kurnia Sari Wiwi Solvia Siahaan Zainuddin Nasution