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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Acta Aquatica: Aquatic Sciences Journal Dinamisia: Jurnal Pengabdian Kepada Masyarakat Marinade Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Sarwahita : Jurnal Pengabdian Kepada Masyarakat Authentic Research of Global Fisheries Application Journal (Aurelia Journal) Jurnal Pengabdian Nasional (JPN) Indonesia Journal of Rural and Urban Community Empowerment CANANG: Jurnal Pengabdian Masyarakat Safari : Jurnal Pengabdian Masyarakat Indonesia Teknologi dan Industri Pertanian Indonesia Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Jurnal Pengabdian Nasional (JPN) Indonesia Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Aquatic Life Sciences
Santhy Wisuda Sidauruk
Jurusan Teknologi Hasil Perikanan, Fakultas Peikanan Dan Kelautan Universitas Riau Pekanbaru-Indonesia
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Public Health Social Sciences Veterinary Other

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Sensory quality characteristics of catfish fermented sausage (Pangasius sp.) with the addition of biostarter from fermented sausages Leksono, Tjipto; Sinulingga, Elsa Apriana Br.; Sidauruk, Santhy Wisuda
Acta Aquatica: Aquatic Sciences Journal Acta Aquatica, Vol. 12: No. 2 (August, 2025)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/aa.v12i2.21036

Abstract

Fermented sausages are processed meat products made through a fermentation process with or without the help of bacterial starter cultures. The source of microorganisms in making fermented sausages can be sourced from natural microorganisms in meat (spontaneous fermentation), or by adding a starter culture (controlled fermentation). The purpose of this study is to find out the level of consumer acceptance of catfish fermented sausages made with the addition of biostarters from fermented sausages. The method used in this study is an experiment, namely conducting experiments on making catfish fermented sausages with different biostarter concentrations (0%, 0.2%, 0.4% and 0.6%) which are fermented within 0 days, 3 days, 6 days and 9 days. The results of the study showed that the best catfish fermented sausage with the addition of biostarter was with 04% treatment. The appearance value is 7.52 (brilliant color, attractive reddish-brown color). Aroma value 7.73 (strong smoking, fermentation and spice aroma) Taste value 8.03 (good taste, typical acidity of fermented products, not fishy). Texture value 7.62 (compact, dense and elastic). Based on this value, catfish fermented sausage with the addition of biostarter is still accepted by consumers with a fairly good quality characteristic value. Keywords: Biostarter; Catfish; Fermented Sausages; Sensory Quality
Karakteristik hedonik dan kimia cendol instan ikan gabus dengan formulasi sumber karbohidrat lokal berbeda : Hedonic and chemical characteristics of instant cendol fortified snakehead fish flour using different local carbohydrate sources Dewita, Dewita; Sidauruk, Santhy Wisuda; Desmelati, Desmelati; Hidayat, Taufik
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 26 No. 3 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26 (3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i3.49609

Abstract

Cendol merupakan minuman tradisional Indonesia yang dapat dikonsumsi oleh semua kalangan. Cendol memiliki kekurangan, yaitu kandungan gizi rendah karena didominasi tepung beras dan kadar air yang tinggi. Peningkatan kandungan gizi dan pengurangan kadar air pada cendol dapat dilakukan melalui fortifikasi 1,25% tepung ikan gabus dan diversifikasi berbagai sumber karbohidrat lokal untuk mensubstitusi tepung beras menggunakan metode pengeringan oven. Tujuan penelitian yaitu menentukan komibinasi tepung lokal terbaik pada cendol instan yang difortifikasi tepung ikan gabus berdasarkan parameter hedonik dan kimia. Produksi tepung ikan menggunakan metode steaming dengan parameter uji rendemen dan proksimat. Produksi cendol instan ikan gabus menggunakan metode pengeringan oven dengan parameter uji hedonik dan kimia. Perlakuan rasio sumber karbohidrat lokal yang digunakan, yaitu tepung beras:tepung sagu:tepung porang C1 (3:1:0), C2 (3:0:1), C3 (2:1:1), C4 (0:2:2), C5 (0:1:3), dan C6 (0:3:1). Hasil penelitian menunjukkan bahwa tepung ikan gabus memiliki rendemen 15,23% dan kadar protein sebesar 84,42±0,53%. Secara keseluruhan, cendol instan dengan formulasi tepung beras dan tepung sagu (C1) merupakan cendol instan terbaik. Tingkat kesukaan panelis terhadap penilaian warna, aroma, tekstur, dan rasa cendol instan ikan gabus memilih lebih menyukai pada perlakuan C1 dengan karakteristik kimia terutama protein tertinggi sebesar 15.48±0.13%, diikuti kadar air yang rendah sebesar 11.45±0.16%.
Karakteristik fisikokimia dan umur simpan cendol sagu instan dengan variasi kemasan dan metode pengeringan: Physicochemical characteristics and shelf life of instant sago cendol with variations in packaging and drying methods Sidauruk , Santhy Wisuda; Dewita, Dewita; Sidauruk, Santhy Wisuda; Desmelati, Desmelati; Syahda, Melania; Hidayat, Taufik
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 4 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(4)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v28i4.62300

Abstract

Cendol merupakan minuman tradisional yang banyak diminati, namun memiliki kandungan gizi rendah karena didominasi tepung beras dan kadar air yang tinggi. Kandungan gizi cendol yang rendah dapat ditingkatkan melalui fortifikasi 1,25% tepung ikan gabus, sementara kadar airnya dapat dikurangi dengan metode pengeringan oven dan cabinet dryer. Selain itu, diversifikasi sumber karbohidrat dengan substitusi tepung beras menggunakan tepung sagu juga dapat dilakukan. Penurunan kadar air ini berkontribusi pada peningkatan umur simpan cendol. Tujuan penelitian, yaitu menentukan jenis kemasan (HDPE, foil aluminium, dan kombinasi keduanya) dan metode pengeringan terbaik terhadap karakteristik fisikokimia, umur simpan, dan angka lempeng total cendol sagu instan dengan fortifikasi ikan gabus. Metode umur simpan menggunakan perlakuan metode Accelerated Shelf Life Test (ASLT) dengan model Arrhenius diterapkan pada suhu 25°C, 35°C, dan 45°C dengan penyimpanan selama 0, 5, 10, 15, dan 20 hari. Hasil menunjukkan bahwa cendol instan dengan pengeringan cabinet dyer menghasilkan karakteristik fisikokimia yang tinggi dengan kadar albumin 5,6%. Cendol instan yang dikemas dengan foil aluminium memiliki umur simpan lebih lama, yaitu mencapai 10 bulan dibandingkan dengan kemasan HDPE maupun kombinasi keduanya, baik dengan pengeringan cabinet dryer maupun oven dengan jumlah total mikrob <1,0×106.
ANTIBACTERIAL ACTIVITY OF HYDROXYAPATITE FROM FRESHWATER MUSSEL SHELL (Pilsbryochoncha sp.) AGAINST Streptococcus mutants BACTERIA Sidauruk, Santhy Wisuda; Rusdi, Rizky Ramadhan; Sari, N. Ira
Aurelia Journal Vol 6, No 2 (2024): October
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/aj.v6i2.13519

Abstract

Unutilized mussel shells have the potential to become solid waste and potentially pollute the environment. In fact, the shell has a high calcium content of 61.39% which can be used as a precursor to hydroxyapatite. Hydroxyapatite is known to have antibacterial activity that causes dental caries, namely Streptococcus mutants. However, the antibacterial activity of HAp from mussel shells against S. mutans bacteria is not yet known. This study aims to determine the Minimum Inhibitory Concentration (MIC), Minimum Bactericidal Concentration (MBC) and determine the inhibition zone against S. mutants bacteria from hydroxyapatite of mussel shells. This research procedure started from hydroxyapatite synthesis, MIC test, MBC test, and inhibition zone analysis at several HAp concentrations, namely 12.5 mg/mL, 25 mg/mL, and 50 mg/mL, as well as positive control and negative control. The results showed that no KHM and KBM values were found at the HAp concentrations used. Furthermore, the diameter of the hydroxyapatite inhibition zone against S. mutants bacteria at concentrations of 12.5 mg/mL, 25 mg/mL, and 50 mg/mL, was 0 mm. Thus, the hydroxyapatite of mussel shells is neither bacteriostatic nor bacteriocidal.
Characteristics of Crude Pepsin Enzyme from Catfish Stomach (Clarias sp.) Fatiranes, Erlando; Sidauruk, Santhy Wisuda; Hasan, Bustari
Aquatic Life Sciences Volume 2 Issue 2
Publisher : ETFLIN Publishing House

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

Abstract

Fish stomach is a by-product of the fishing industry that has potential as a natural source of pepsin enzyme, particularly from catfish (Clarias sp.). This study aimed to characterize crude pepsin extracted from catfish stomachs. The extraction was carried out by homogenizing the stomach with 10 mM Tris-HCl buffer (pH 7.5), followed by centrifugation at 10,000 g for 15 min at 4°C. The obtained pepsinogen was activated using 3 N HCl at pH 2 and neutralized to pH 2.75 with 2 N NaHCO₃. Enzyme activity was determined using the hemoglobin assay at 280 nm, and protein concentration was measured by the Bradford method at 595 nm. The crude pepsin showed an activity of 33.50 ± 0.87 U/mL, protein concentration of 0.358 ± 0.005 mg/mL, total activity of 1,608 ± 41.57 U, and specific activity of 93.52 U/mg. The enzyme exhibited optimal activity at 50°C and pH 4, with relative activity toward NaCl, ZnCl₂, and FeCl₃ of 81.08%, 49.10%, and 128.15%, respectively, indicating Fe³⁺ acted as an activator. These results demonstrate that catfish stomachs can serve as a potential halal-compatible pepsin source, supporting enzymology advancement and fish waste valorization.
Physicocemical and Microbiologycal Characterization of Hydroxyapatite Based Toothpaste From Freshwater Mussel (Pilsbryoconcha exilis) Shell Octavia, Stephanie; Sidauruk, Santhy Wisuda; Sari, Noor Ira
Aquatic Life Sciences Volume 2 Issue 2
Publisher : ETFLIN Publishing House

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

Abstract

Utilizing freshwater mussel shell waste as a sustainable source of calcium-based biomaterials represents an eco-friendly approach to producing hydroxyapatite for oral care applications. Hydroxyapatite acts as an active component in toothpaste formulations, functioning as an abrasive and inhibiting bacterial growth responsible for dental plaque. This study aimed to evaluate the effect of adding hydroxyapatite to toothpaste on its physicochemical and microbiological characteristics and to determine the best formulation of freshwater mussel shell–based hydroxyapatite toothpaste. The research included hydroxyapatite synthesis, toothpaste production, and evaluation of physicochemical and microbiological properties. An experimental method using a completely randomized design was employed, consisting of four treatments: TH35 (35% hydroxyapatite), TH45 (45% hydroxyapatite), TH55 (55% hydroxyapatite), and TK (commercial toothpaste). The results showed that the addition of hydroxyapatite significantly affected the physicochemical characteristics (color, aroma, texture, homogeneity, spreadability, pH, and foam height) and microbiological activity (inhibition zone against Staphylococcus aureus) at a 95% confidence level (p < 0.001). The best formulation, based on pH, calcium content, and bacterial inhibition zone, was obtained with 55% hydroxyapatite, having a pH of 7.39, calcium content of 15.97%, and an inhibition zone of 22.24 mm against Staphylococcus aureus. These findings demonstrate that mussel shell–derived hydroxyapatite can serve as a sustainable and functional ingredient in toothpaste formulations with enhanced antibacterial and physicochemical performance.
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.
Inovasi Pengolahan Cendol Instan Berprotein Tinggi dengan Fortifikasi Tepung Ikan Gabus Dewita, Dewita; Desmelati, Desmelati; Diana, Ayu; Yunita, Imelda; Fikri, Muhammad Zakiyul; Sidauruk, Santhy Wisuda; Siregar, Rizky Febriansyah
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.7.1.83-88

Abstract

Inovasi Pengolahan Cendol Instan Berprotein Tinggi dengan Fortifikasi Tepung Ikan Gabus bertujuan untuk mengatasi masalah kekurangan gizi, khususnya asupan protein, di kalangan masyarakat. Tepung ikan gabus yang kaya akan protein dan asam amino esensial dipilih sebagai bahan fortifikasi untuk meningkatkan kualitas gizi produk cendol instan. Tujuan dari inovasi ini adalah untuk memberikan solusi praktis dan bergizi melalui pengolahan cendol instan yang mudah diakses oleh masyarakat. Hasil dari pengolahan ini menunjukkan peningkatan kandungan protein dalam cendol instan, menjadikannya alternatif pangan yang lebih bergizi dibandingkan produk sejenis yang ada di pasaran. Pembahasan dalam inovasi ini mencakup teknik fortifikasi yang tepat dan manfaat dari tepung ikan gabus dalam meningkatkan nilai gizi, serta penerapan teknologi yang sederhana namun efektif. Kesimpulan dari inovasi ini adalah bahwa pengolahan cendol instan dengan fortifikasi tepung ikan gabus dapat menjadi solusi yang efektif untuk meningkatkan konsumsi protein masyarakat, sekaligus memanfaatkan bahan baku lokal yang terjangkau, sehingga dapat memenuhi kebutuhan gizi dengan cara yang lebih mudah dan praktis
Co-Authors Agustavira, Delvia Akil Mariza Putera Andarini Diharmi Anggi Anggraini, Anggi Anissa El Ramadhani Arkham, M. Nur Artamevia Dwi Prameswari Ayu Diana Azza Ayumi Bustari Hasan Chicka Willy Yanti Chinta Adelia Pertiwi Dahlia Dahlia Dahlia Dahlia Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Dewita Buchari Dewita Dewita Dewita, Dewitad Disa Putri Anggianti Fanzuri, M Reza Fatiranes, Erlando Febriani Melisa Sinurat Febriani Melisa Sinurat Givo Darma Gomgom Sahat Sampe Tua Lumban Gaol Guspiandra, Nori Hartati Hendro Ekwarso Ifanny Iskandar Ilman Arif Imelda Yunita Irasari, N. Irvan Ibrahim JOKO PRAYITNO Martha Lusra Mery Sukmiwati Monika Sriwidodo Sianturi Muhammad Arif Muhammad Irfan Rusadi Muhammad Zakiyul Fikri N Ira Sari N Ira Sari N Ira Sari N. Ira Sari N. Ira Sari N. Ira Sari N. Irasari Nofirsa, Corry Nofri Sandria Novi Yanti Nur Maulidia Nurul Huda Octavia, Stephanie Putri, Tiara Beneva PUTRIANA SARI SIRAIT Ranika Paramita Rendra Gustian Rindi Metalisa, Rindi Risniya Risniya Rusdi, Rizky Ramadhan Sadewa, Bagaspati L Safitri Sari, Noor Ira Sibagariang, Rina D Sidauruk , Santhy Wisuda Sihombing, Kevin Andreas Sinulingga, Elsa Apriana Br. Siregar, Rizky Febriansyah Sitepu, Clarisa Natalie Br Sri yuliana Suardi Loekman Sukendi Sukendi Sumarto Sumarto Sumarto Sumarto Sumarto Sumarto, Sumarto Suparmi Suparmi Suparmi Suparmi Suparmi Suparmi Suparmi Syafrani Syafrani Syahda, Melania Syahrul Syahrul Syahrul Syahrul TATI NURHAYATI Taufik Hidayat Tiara Syafitri Tjipto Leksono Triatma Putri Tuswanto, Amri Romadon Untung Trimo Laksono Widya Dwi Jayanti Yaumil Ikhsan Syah Yenita Roza Yoga Pratama Nasution Zabel, Ryolando