Article Per Year (5 Year)
p-Index From 2021 - 2026
2.383
P-Index
This Author published in this journals
All Journal Jurnal Media Gizi Indonesia (MGI) Berdikari: Jurnal Pengabdian Masyarakat Indonesia Journal of Aquaculture and Fish Health Jurnal Abdi Insani INJURITY: Journal of Interdisciplinary Studies Journal of Fisheries & Marine Jurnal Perikanan Buletin Pengabdian
Patmawati Patmawati
Departemen Kelautan, Fakultas Perikanan Dan Kelautan, Universitas Airlangga, Surabaya
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences

Published : 13 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 13 Documents
Search

 1   2 
Studi Kebutuhan Bahan Baku Industri Pengolahan Ikan Skala Mikro di Kabupaten Mojokerto Miftakhul Ulumiah; Mochammad Amin Alamsjah; Patmawati Patmawati
Jurnal Perikanan Unram Vol 14 No 4 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i4.1186

Abstract

The availability of raw materials in an industry is very important to prevent supply shortages, so that business continuity can be guaranteed. This condition can also affect the fixed costs that must be borne, especially if the production process stops.The aim of this research is to determine the amount of raw materials needed by the micro-scale fish processing industry in Mojokerto Regency. The research method used survey and interview methods with 18 respondents in the micro-scale fish processing industries in Mojokerto Regency. The research was conducted for 30 days and data analysis used quantitative descriptive. The results of the research show that the dominant fish used as raw material for fish processing is mackerel. The highest amount of raw material needed for mackerel fish occurred in 2022 at 753,864 kg and the highest amount of stock shortage reached 53,668 kg in 2020. The wader fish commodity has been fulfilled every year with the highest amount of raw material needed at 33,348 kg in 2023, while the catfish commodity has also been fulfilled. every year with the highest amount of raw material requirements in 2023 amounting to 27,421 kg.
Improving Posyandu Cadres knowledge through stunting education and training on sea fish–based MPASI and PMT preparation in Darungan Village Ira Humairah; Patmawati Patmawati; Ema Qurnianingsih; Lina Lukitasari; St. Khaerunnisa; Fithriyah Cholifatul Ummah; Langgeng Agung Waskito; Citrawati Dyah Kencono Wungu; Imanta Alifia Oktavira; Novita Nur Ramadhani; Dede Sayyidatunnisa; Muhammad Hidayat; Gwenny Ichsan Prabowo
Buletin Pengabdian Bulletin of Community Services Vol. 6 No. 1 (2026): Bull. Community. Serv.
Publisher : LPPM Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/bulpen.v6i1.2

Abstract

Background and Aim: Stunting remains a major public health problem that affects child growth and development. Community-based nutritional interventions utilizing local food resources are important strategies to support stunting prevention. This community service activity aimed to improve the knowledge and skills of Posyandu cadres regarding stunting prevention through education and training on the preparation of sea fish–based MPASI and PMT in Darungan Village. Methods: The program was conducted using educational counseling, practical training, and mentoring activities for Posyandu cadres. Participants received materials on stunting prevention, balanced nutrition, and practical demonstrations of preparing sea fish–based MPASI and PMT. Knowledge improvement was evaluated using pre-test and post-test assessments. Results: The results showed a significant increase in participants’ knowledge regarding stunting prevention and balanced nutrition, with a p-value of 0.025 (p < 0.05). In addition, participants demonstrated improved practical skills in preparing nutritious sea fish–based complementary and supplementary foods for children. Conclusion: Education and training using locally available sea fish as nutritional resources effectively improved Posyandu cadres’ knowledge and practical skills in stunting prevention. This program has the potential to support sustainable community-based nutrition interventions and contribute to achieving Sustainable Development Goal (SDG) 3, namely Good Health and Well-being.
Effect of Additional Transglutaminase Enzymes on Physical and Chemical Properties of Kamaboko Long Jawed Mackerel Fish (Rastralliger kanagurta) Marsanda Rizka Fauziah; RR. Juni Triastuti; Patmawati Patmawati
Interdiciplinary Journal and Hummanity (INJURITY) Vol. 2 No. 4 (2023): INJURITY: Journal of Interdisciplinary Studies.
Publisher : Pusat Publikasi Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58631/injurity.v2i4.61

Abstract

Long jawed mackerel is an economically important type of fish that is widely caught and consumed in Indonesia. The diversity of processed mackerel products in Indonesia is still relatively low. One of the innovations in fish-based food processing that can be done is the use of mackerel to make kamaboko. One of the enzymes that can improve the functional properties of mackerel meat protein is the transglutaminase enzyme. This enzyme has the potential to be applied to mackerel due to the content of the amino acid lysine found in myosin and glutamine in the transglutaminase enzyme so as to produce peptide bonds that form the gel kamaboko (ashi). The purpose of this study was to determine the effect of the transglutaminase enzyme on physical and chemical properties and to determine the ideal concentration of the use of the transglutaminase enzyme in the manufacture of mackerel kamaboko in compliance with SNI Kamaboko. The method used in this research is an experimental method. Researchers used a completely randomized design (CRD) with four treatments and five replications. The treatment used was the addition of transglutaminase enzyme concentrations E0 (0%), E1 (0.1%), E2 (0.5%), E3 (1%). Kamaboko mackerel is then tested for physical properties which include appearance, folding test, bite test, and gel strength, while testing for chemical properties includes moisture, fat, and protein content. The results showed that the addition of transglutaminase enzymes to mackerel kamaboko had an effect on the texture of kamaboko. Kamaboko mackerel treated E2 and E3 is kamaboko in accordance with SNI kamaboko.
Co-Authors Agus Raikhani Agus Raikhani Ahmad Fahrul Syarif Aliffiansyah Rizky E Aliffiansyah Rizky Ergion Annisa Nur R. P. Atika Atika Budi Utomo BUDI UTOMO Clara Amelia Kusumawinahyu Dede Sayyidatunnisa Diah Anggraini Wulandari Dwi Yuli Pudjiastuti Dwi Yuli Pujiastuti Dwitha Nirmala Fithriyah Cholifatul Ummah Ghishella Ayu Rahmawati Humairah, Ira Ida Ayu Puspitasari Imanta Alifia Oktavira Khadijah Zai Laksmi Sulmartiwi Lukitasari, Lina Luluk Masluchah Luluk Masluchah Marsanda Rizka Fauziah Maulida Agustina Maulida Agustina Miftakhul Ulumiah Mochammad Amin Alamsjah Mohamad Akmal A.H. Mohamad Akmal Alwi Husein Money Carattri Kusuma Werdani Muhamad Amin Muhammad Hidayat Mu’alimah Hudatwi Naufal Rifqi Pratama Novita Nur Ramadhani Nuswantoro, Djohar Oemar Moechthar Prabowo, Gwenny Ichsan Qurnianingsih, Ema Rachmat Fajar Darmawan Raseetha Siva Raseetha Vani Siva Manikam Renyta Andini Wahyuningtyas Renyta Andini, W. Rr. Juni Triastuti Sa'idah Zahrotul Jannah Sapta Wijayanti Sapto Andriyono Sharilla Aryananti Abidin Shofy Mubarok Siti Rahayu Nadhiroh Sri Subekti St. Khaerunnisa Tjahjaningsih, Wahju Wahyu Saputro Waskito, Langgeng Agung Widati Fatmaningrum Wini - Trilaksani Wungu, Citrawati Dyah Kencono Yaowapha Waiprib Zulfan Ibrahimi