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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Natur Indonesia Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Sinergitas PkM & CSR Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Ilmu Kefarmasian Indonesia Sarwahita : Jurnal Pengabdian Kepada Masyarakat Unri Conference Series: Community Engagement Journal of Rural and Urban Community Empowerment Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Engagement: Jurnal Pengabdian Kepada Masyarakat Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Jurnal Perikanan dan Kelautan
Mery Sukmiwati
Departemen Teknologi Hasil Perikanan, Fakultas Perikanan Dan Kelautan Universitas Riau
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 Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Physics Public Health Social Sciences Other

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Pengenalan cara membuat sabun colek kepada masyarakat Desa Pulau Payung Kecamatan Rumbio Jaya Kabupaten Kampar Desi Heltina; Drastinawati Drastinawati; Chairul Chairul; Mery Sukmiwati
Unri Conference Series: Community Engagement Vol 1 (2019): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.1.219-222

Abstract

Kebutuhan masyarakat meliputi sandang, pangan dan papan. Kebutuhan sandang dan pangan tidak terlepas dari proses pembersihan dan pencucian. Salah satu bahan yang digunakan untuk proses pencucian adalah sabun. Sabun colek banyak digunakan untuk kebutuhan rumah tangga karena bentuk sabun yang lembek, tidak basah, tidak kering sehingga mempermudah penggunaannya, yaitu mudah ditakar dan mudah digunakan untuk bagian-bagian yang sulit pada pakaian berkerah dan lipatan lengan. Untuk itu sabun colek menjadi alternatif dalam pemilihan jenis sabun. Jika sabun colek ini dapat dibuat sendiri maka akan dapat menghemat pengeluaran keuangan dan akan menjadi peluang usaha untuk masyarakat dalam upaya meningkatkan kemampuan wirausaha dalam memproduksi sabun sendiri pada skala kecil dan menengah untuk dijual ke Pasaran. Kegiatan pembuatan sabun ini akan dapat menambah pengetahuan masyarakat tentang ilmu dan teknologi serta dapat menambah pengetahuan tentang kewirausahaan. Pengabdian ini direncanakan dilaksanakan pada kelurahan Pulau Payung kecamatan Rumbio Jaya Kabupaten Kampar. Kegiatan dilakukan dengan metode dalam bentuk penyuluhan yaitu mengenalkan cara pembuatan sabun colek dengan metode ceramah, diskusi dan melakukan demonstrasi/praktek pembuatan sabun colek. Kegiatan ini juga mendukung program pemerintah dalam meningkatkan kemampuan masyarakat dalam memproduksi barang kebutuhan sehari hari untuk menghemat pengeluaran masyarakat dan pada akhirnya dapat meningkatkan kesejahteraan masyarakat.
IbM kelompok usaha ikan salai lele dan kerupuk ikan Mery Sukmiwati; N Ira Sari; Dahlia Dahlia
Unri Conference Series: Community Engagement Vol 1 (2019): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.1.639-644

Abstract

Counselling and training at the business group of smoked fish and fish cracker were aimed to understanding how to produce good food for home industries is an important factor for quality standards useful for the continuation of the food industry, Through this CPPB the food industry can produce quality food, suitable for consumption and safe for health. There are 3 methods of the approach taken, namely: extension methods include CPPB to improve food security, food quality and product shelf life. Training methods include: making smoked fish products and fish crackers, accompaniment methods: managing business and production permits to the Health Office. The results of counselling and training that the problem of the chimney has been renovated so that the smoke appears when burning has been thrown out of the room. CPPB-IRT counselling and integrated micro-entrepreneurship management have been carried out for both partners. It has been carried out counselling on handling, processing fresh fish, storing fish and assisting in making cracker packaging and labelling designs. Assist in obtaining P-IRT permit from the Health Office. Targets to be achieved on smoked fish products and fish crackers must meet smoked fish (SNI 1992) and (SNI 1999) fish crackers.
THE CHARACTERISTICS OF AROMATHERAPY CARRAGEENAN GEL FROM SEAWEED (Eucheuma cottonii) USING 5% KOH CONCENTRATION Imam Kristof Octaviaman. H; Mery Sukmiwati; Mirna Ilza
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACT This study aims to determine the characteristics of aromatherapy carrageenan gel from seaweed (Eucheuma cottonii) using 5% KOH concentration immersion and without KOH immersion and also to find out which one is the best for making seaweed aromatherapy fragrance gel. The test used was the T-test with two types of treatment, namely without KOH immersion (control) (F1), and 5% KOH immersion (F2), with 3 replications so there were 6 experimental units. Parameters measured were organoleptic test (hedonic quality) in the form of smell test and visual test as well as chemical analysis in the form of viscosity test, ash and water content. This research was carried out at the Fishery Products Technology Laboratory, Food Chemistry Laboratory, Faculty of Fisheries and Marine Sciences, Riau University, Natural Mineral Materials Technology Laboratory Chemical Engineering, Faculty of Engineering, Riau University in October 2021. The results showed that the best treatment was using 5% KOH concentration which the higher viscosity value of 35.18 cP, the visual value of 8.19 and the aroma value of 8.4 with specifications that are dense, elastic and already resembles a gel, while aroma has a distinctive aromatherapy fragrance. Meanwhile, the higher water content was 28.39% and the ash content was 28.45% without KOH immersion. Keywords: carrageenan flour, aromatherapy, potassium hydroxide
BIOACTIVE COMPOUNDS AND YIELD OF RED SEAWEED (Eucheuma cottonii)) EXCTRACT Hotmeriah Padang; Mery Sukmiwati; Andarini Diharmi
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

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Abstract

                        ABSTRACT             Eucheuma cottonii  is one of algae that able to live on seawater and one of the biggest part of sea plantation. Tthis research was aimed to determine  bioactive compounds and yield of red seaweed extract (Eucheuma cottonii) from Jang village, Moro region, Tanjung Balai Karimun district. Research method was extracted red seaweed Eucheuma cottonii with using methanol solution. The analysis parameter was bioactive compound (phytochemical) and yield. Result analysis showed that from phytochemical test bioactive compound of Eucheuma cottonii extract was flavonoid, steroid and saponin. The yield extract was 2.22% Keyword: Eucheuma cottonii, extract, phytochemical, yield
CHARACTERISTICS OF PETIS CATFISH (Clarias batrachus) WITH DIFFERENT CONCENTRATIONS OF CORNSTARCH Willy Novfrendy Damanik; Mirna Ilza; Mery Sukmiwati
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

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Abstract

ABSTRACT               Petis is one type of processing that comes from fishery products. Petis is a processed product in the form of pasta which is quite attractive to the public, especially in Java and Madura. The purpose of this study was to determine the characteristics of catfish paste with different concentrations of cornstarch. The method used is the experimental method, the design used is a completely randomized design. With 4 treatments and 3 replications, namely giving cornstarch 0%, 3%, 5%, and 7%. The research method used is an experimental method with a completely randomized design. Parameters observed were organoleptic, yield, viscosity, pH, air, ash, and protein. The best organoleptic value obtained in the A3 treatment was by giving 5% corn flour, with the characteristics of dark brown appearance and no impurities; specific fragrant aroma of catfish petis, good taste, taste of catfish thick and homogeneous texture, and slightly soft. While the chemical properties of the highest water value was obtained in treatment A1 with a value of 48.70%, the highest value in treatment A4 with a value of 1.17%, and the highest protein value in treatment A4 with a value of 22.04%. As for the physical properties, the highest viscosity value was obtained in the A4 treatment with a value of 48.31 cps and a pH value between 5.81-6.15.  Keywords: catfish, cornstarch, petis.
ALIH TEKNOLOGI PENGASAPAN CAIR PADA KELOMPOK USAHA IKAN LELE ASAP Mery Sukmiwati; Tjipto Leksono; N. Ira Sari
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 6 No 1 (2022)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.6.1.181-187.2022

Abstract

Hasil pelaksanaan penyuluhan dan pelatihan ditemukan permasalahan dari cerobong asap yang mitra gunakan menimbulkan polusi pada daerah sekitarnya. Kemudian Tim mencoba mengganti pengasapan tradisonal dengan mengunakan bahan bakar kayu yang langsung dibakar dengan mengunakan alat pirolisator melalui metode pengasapan cair, sehingga asap tidak muncul akibat pembakaran kayu. Permasalahan selanjutnya ditemukan pada mitra adalah kurangnya pemahaman tentang cara produksi produk pangan yang baik dan manajemen wirausaha mikro yang terintegrasi. Telah dilakukan penyuluhan cara produksi produk pangan yang baik (CPPB) dan manajemen wirausaha mikro yang terintegrasi untuk kedua mitra. Metode yang digunakan dalam pengabdian ini adalah penyuluhan, pelatihan dan pendampingan tentang pelaksanaan manajemen wirausaha. Kesimpulan dari pengabdian ini adalah telah dilaksanakan penyuluhan pembuatan desain pelabelan, pencetakan kemasan ikan Lele Asap dan pengurusan izin produksi (P-IRT) ditandai dengan telah diperoleh sertifikat P-IRT. Target yang hendak dicapai pada produk ikan asap yang dijual ke pasaran harus sesuai spesifikasi produk (SNI 2013) ikan asap. Kata kunci: Asap cair, ikan lele, P-IRT ABSTRACT The results of the implementation of counseling and training found problems from the chimney that partners use causing pollution to the surrounding area. Then the team tried to replace traditional smoking by using wood fuel which was directly burned using a pyrolysis device through the liquid smoking method, so that smoke did not appear due to burning wood. The next problem found in partners is the lack of understanding of how to produce good food products and integrated micro-entrepreneurial management. There has been counseling on how to produce good food products and integrated micro-entrepreneur management for both partners. The method used in this service was counseling, training and assistance on the implementation of entrepreneurial management. The conclusion of this service was that counseling has been carried out on the manufacture of labeling designs, printing of smoked catfish packaging and processing of production permits marked by having obtained Home Industry Products certificate. The target to be achieved on smoked fish products sold to the market must be in accordance with the product specifications (INS 2013) of smoked fish. Keywords: Catfish, liquid smoke, Home Industry Product (HIP)
EXTRACTION AND CHARACTERISTICS OF YELLOW SEA CUCUMBER (Stichopus ocellatus) COLLAGEN USING KOH SOLUTION Yusuf Eko Syafti; Mery Sukmiwati; Mirna Ilza
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

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Abstract

Abstract     Sea cucumbers are one of the marine products that have long been an international trade commodity. This high-economy animal has various nutritional contents, including protein, fat, calcium, sodium, phosphorus and minerals as well as collagen. Research on the optimization of extraction and physicochemical characterization of collagen from yellow sea cucumber meat needs to be carried out, considering the characteristics of collagen from sources that different, one of which is to use yellow sea cucumbers as an ingredient for making collagen. The yield of collagen obtained was 5.02% (ww). The results of the functional group analysis of sea cucumber collagen using FTIR produced absorption peaks which included amide A, amide B, amide I, amide II, and amide III. The best treatment was T2 with the wave number of amide II at 1480 -1575 cm-1 indicating the presence of C-N stretching and N-H bending with strong intensity. The analysis of amino acid profiles in treatment T2 (KOH 0.3%) had 17 types of amino acids consisting of 9 types of essential amino acids and 8 types of non-essential amino acids. The highest types of essential amino acids were lysine (11.54%) and non-essential glycine with a value (12.63%). Keywords: collagen, KOH solution, sea cucumber
CHARACTERISTICS OF TILAPIA PROTEIN HYDROLYSATE (Oreochromis niloticus) USING DIFFERENT CONCENTRATIONS OF PAPAIN ENZYME Wisda Samosir P; Edison Edison; Mery Sukmiwati
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

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Abstract

ABSTRACTTilapia (Oreochromis niloticus) was one of the large freshwater fish commodities in Indonesia. The fish has the potential as a raw material for fish protein hydrolysates. Fish protein hydrolysates use specific and extensive ongoing enzymes capable of influencing the formation of peptides and amino acids. This study aimed to determine the effect of the addition of different concentrations of papain enzyme totilapia protein hydrolysates. This study used experimental methods with non factorial complete randomized design three replicates with different concentrations of papain enzyme treatment (5%;10%; and 15%). The parameters tested consisted of proximate analysis, degree of hydrolysis, large molecular weight protein and yield. The results showed that fresh tilapia had water content of 78.08% (wb); ash content of 18.06% (db); fat content of 4.37% (db); protein content of 74.22% (db) and carbohydrate content by difference of 3.33% (db). Tilapia protein hydrolysate with 15% concentration of papain enzyme was the best treatment with yield value of 10.03%; degree of hydrolysis of 3.35% and large molecular weight protein of 10.01%. Keywords: fish protein hydrolysate, papain enzyme, proximate, tilapia, yield
IDENTIFICATION OF BIOACTIVE COMPOUNDS FROM SQUID INK (Loligo duvauceli) EXTRACTED WITH DIFFERENT SOLVENTS Vabellina Nuzul; Mery Sukmiwati; Edison Edison
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

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Abstract

ABSTRACT Squid ink contains secondary metabolites that function to avoid enemy attacks. Several secondary metabolites can determine the presence of antioxidant activity. Solvents with different polarities can produce different yield values and bioactive compounds. This study aimed to determine the yield value and identify bioactive compounds in L. duvauceli ink extract. The method in this study was explorative and the data were analyzed descriptively. L. duvauceli ink was extracted by the maceration method. The treatments used were solvents with different polarity levels, such as n-hexane, ethyl acetate, and ethanol. The parameters carried out in this study were yield and qualitative secondary bioactive compound testing. The yield of squid ink extracts were 1.69% (n-hexane extract), 2.26% (ethyl acetate extract), and 2.77% (ethanol extract). The bioactive compounds identified in the n-hexane solvent were alkaloids and saponins, alkaloids and steroids in the ethyl acetate extract, and alkaloids and phenolic compounds in the ethanol extract. These compounds are thought to act as antioxidants in L. duvauceli ink.Keywords: bioactive compound, maceration, polarity of solvents, and squid ink
THE EFFECT OF BROMELAIN ENZYME CONCENTRATION ON THE DEGREE OF HYDROLYSIS OF EEL PROTEIN HYDROLYZATE (Monopterus albus) Mhd. Taufik Harahap; Edison Edison; Mery Sukmiwati
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

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Abstract

ABSTRACTProtein hydrolyzate is a product resulting from the decomposition of fish protein into short chain compounds. The bromelain enzyme used in the hydrolysis process of protein hydrolyzate affects the value of the degree of hydrolysis. Enzyme concentration can determine the degree of hydrolysis produced. This study aimed to determine the best bromelain enzyme concentration in producing the degree of hydrolysis of eel protein hydrolyzate. The method used in this study was an experimental method using a non-factorial completely randomized design. The treatment consisted of 3 levels, namely 5% bromelain enzyme concentration (B1), 6% bromelain enzyme (B2), and 7% bromelain enzyme (B3) with a hydrolysis time of 5 hours. Parameters analyzed were degree of hydrolysis and yield. The results obtained that the bromelain enzyme concentration affected the degree of hydrolysis and yield. 7% bromelain enzyme concentration was the optimum condition for protein hydrolysis with hydrolysis degree of 6.46 and yield of 10.52%. Keywords: Bromelain, hydrolyzate, hydrolysis, Monopterus albus
Co-Authors ', Dahlia ', Desmelati ', Febriandi ', Megawati Ade Olga Dinayah June Adlita Eska Putri Afra Azizah Afriadi Sinaga Alik, Agustinus Tato’ Andarini Diharmi Andi Almer Farrand Noor Angki Angelo Delevio Anita Roza Antonius Zulqaiman Anugrah, Rio Persal Arlika Pebri, Arlika Ayu Agustina Azizah, Afra Bintang, M. Irwan Sapta Purna Bunga M.W Bunga M.W Bustari Hasan Catur Wirawan Chairul Chairul Coki Randi Natama, Coki Randi Dahlia ' Dahlia Dahlia Depri Gusriadi Desi Heltina Desmelati ' Dewita Buchari dhumoli_tampubolon dhumoli_tampubolon Dian Handayani Dimas Prasetia Drastinawati Drastinawati Edison Edison Edison Edison Emma Susanti Enda Mora Faira Yovanie Farkhan, Mochammad Farrand Noor, Andi Almer Fazira, Meisya Amanda Febi Nabila Febriani Melisa Sinurat Febrigusni, Audia Fionasari, Dwi Fryathama, Ilham Ganda Aliem Pakarsya Lubis H Herdini Henni Syawal Heriansyah, Ivan Hotmeriah Padang Ika Darmila Siregar Imam Gusdika Rahman Imam Kristof Octaviaman. H Ira N Sari Ira Sari Irvan Ibrahim Islami, Deri Jan Stepfely Simanjuntak Karnila, Rahman Karnila Kembaren, Bella Billiant J Ananta Lily Afriyanti Liza Mulya Sari M. Alhadid M. Alhadid Mardianto Hidayat Martahan Gabema S Meisya Amanda Fazira Mhd. Ridho Putra Mhd. Taufik Harahap Mirna Ilza Mochammad Farkhan Mohamad Irvan Ibrahim Mohd. Ramadhani MST Siagian, Roy Muhammad Raihan Muhammad Zakiyul Fikri Munisatul Haq N Ira Sari N. Ira Sari N. Ira Sari N. Ira Sari, N. Ira Sari N. Nurjanah Nabellia Nabellia Nabellia, Nabellia Nabila, Febi Nadia Adilla Nefri Nefri Nita Grecia Damanik Nofri Sandria NURHAYATI ' Paradise, Nadia Pendi Parsiholan Gultom Pradina Purwati Putri Noviayu Salsabila Hendri Putri, Dea Arsifah Putri, Indah Prasetya PUTRIANA SARI SIRAIT Rafika Monaliza Reinhard Nuary M. Ambarita Rio Persal Anugrah Rizkha Yana Pratiwi, Rizkha Yana Roy Susanto Salsabila Hendri, Putri Noviayu Salsabila, Unik Hanifah Santhy Wisuda Sidauruk Santika, Jesi Sanusi Ibrahim Sari, Noor Ira Sayyidina Ahmad Zhariif Selpiana Sihombing Septin Alvin Mendrofa Shafa Tasya Rinanda Sherrin Sherrin Simanjuntak, Jan Stepfely Siregar, Riri Andriani Siregar, Rizky Febriansyah Siti Kholijah Siti Nurjanah Siti Salmah Suhardiyanto Suhardiyanto Sumarto Sumarto ' Sumarto Sumarto Sumarto Sumarto Sumarto, Sumarto Suparmi Suparmi Suparmi Suparmi Suparmi Susilawati, Susilawati Syahputri, Erlina Windi tari, Yurina Teddi Seftiadi Azfan Titieu Keumala Sukandar Tjipto Leksono Tjipto Leksono Tjipto Leksono Ulil Amri Vabellina Nuzul Wahyu Oloan Sagala Willy Novfrendy Damanik Winona Oktania Abriestina Wisda Samosir P Yoanes Namora Sembiring Yovanie, Faira Yuliana Yuliana Yusuf Eko Syafti