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Nutritional Characteristics of Curry fish Sea Cucumber (Stichopus vastus) using Chemicals and Physical Treatment: Karakteristik Gizi Teripang (Stichopus vastus) yang Diberi Perlakuan Kimia dan Fisik Mery Sukmiwati; Sumarto Sumarto; Santhy Wisuda Sidauruk; Irvan Ibrahim
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 25 No 3 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(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.v25i3.41550

Indonesia merupakan salah satu sumber utama teripang di dunia dengan total produksi yang tinggi untuk konsumsi domestik dan pasar ekspor. Teripang memiliki potensi sebagai sumber makanan tradisional, obat-obatan, dan pangan fungsional karena komponen gizi yang tinggi pada teripang. Tujuan penelitian ini adalah untuk mengetahui perbedaan karakteristik gizi teripang yang diperoleh secara kimiawi (ekstraksi etanol 20%, 25%, dan 30%) dan perlakuan fisik (perebusan dan pengukusan). Hasil penelitian menunjukkan bahwa perlakuan kimia (etanol 30%) memiliki komponen nutrisi terbaik yang terdiri dari protein 77,35%; kelembapan 9,14%; abu 6,67%; lemak 0,10%; dan karbohidrat 6,18%, sedangkan dalam perlakuan fisik, pengukusan memiliki komponen nutrisi terbaik yang terdiri dari kandungan protein 61,49%, kelembaban 11,53%, abu 10,76%, lemak 2,22%, dan karbohidrat 14,00%. Profil asam amino dalam perlakuan kimia (etanol 20%, 25%, dan 30%) masing-masing adalah 53,60%, 56,74%, dan 61,65%, sedangkan profil asam amino dalam perlakuan fisik (perebusan dan pengukusan) masing-masing adalah 50,31% dan 52,96%. Glisina dan asam glutamat, yang merupakan asam amino non-esensial, merupakan profil asam amino yang dominan.

MORPHOLOGY OF FRESH WATER CRAYFISH(Cherax quadricarinatus) Ganda Aliem Pakarsya Lubis; Rahman Karnila; 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

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

ABSTRACT Freshwater crayfish is invertebrate animals belonging to the phylum arthropoda that lives in water. This study aimed to find out about the morfology and proportion of crayfish. The method used in this research is exploratory in which the data was analyzed descriptively. The method of determining the parts of freshwater crayfish is divided into several parts consisting of meat, head, skin and calculated the percentage of freshwater crayfish. The results of calculating the body parts of crayfish showed that the percentage of meat was 46.16%, head 28.00%, skin 19.13% and dirt 6.71%. The highest proportion of freshwater crayfish is meat at 46.16%. Keywords: Freshwater Lobster, Preparation, Proportion.

PELATIHAN KELOMPOK USAHA PASTEL MINI DESA PANDAU JAYA MELALUI DIVERSIFIKASI DAN FORTIFIKASI UDANG Jan Stepfely Simanjuntak; Mery Sukmiwati; Tjipto Leksono; Herdini Herdini; Henni Syawal; Afra Azizah; Andi Almer Farrand Noor; Faira Yovanie; Febi Nabila; Meisya Amanda Fazira; Mochammad Farkhan; Nabellia Nabellia; Putri Noviayu Salsabila Hendri; Rio Persal Anugrah
Jurnal Sinergitas PKM & CSR Vol 6, No 2 (2022): OCTOBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v6i2.5874

Diversification and fortification are efforts that can be made in increasing the value of food quality in terms of increasing product varieties and adding product nutritional value through the addition of food ingredients, one example of this product is fish or shrimp. The purpose of this service is to provide training on CPPB-IRT, technology transfer for mini pastel product processing, labeling, mini pastel training SOPs, product packaging and label design, and website creation, Facebook, Instagram (information and promotions) as well as making fish/shrimp flavours on mini pastels. The method of implementation that would be carried out in this activity was in the form of education, with the method of lectures, discussions, demonstrations and evaluation of product processing/manufacturing techniques for mini pastel businesses. Targets and outcomes to be achieved from community service activities, namely mini pastel products sold to the market must meet product specifications in accordance with SNI 7388: 2009. Packaging and labeling were in accordance with food packaging standardization PP No. 69 of 1999, standard operating procedures for guarantees quality of mini pastels. Based on the results obtained, the responses from the owners and employees of the mini pastel business group were quite enthusiastic in participating in the counseling activities.abtract in bahasaDiversifikasi dan fortifikasi merupakan upaya yang dapat dilakukan dalam meningkatkan nilai mutu pangan dalam hal peningkatan varietas produk dan penambahan nilai gizi produk melalui penambahan bahan pangan, salah satu contoh produk ini adalah ikan atau udang. Tujuan pengabdian ini adalah memberikan pelatihan CPPB-IRT, alih teknologi pengolahan produk mini pastel, pelabelan, SOP pelatihan mini pastel, desain kemasan dan label produk, dan pembuatan website, facebook, instagram (informasi dan promosi) serta membuat rasa ikan/udang di mini pastel. Metode pelaksanaan yang akan dilakukan dalam kegiatan ini berupa edukasi, dengan metode ceramah, diskusi, demonstrasi dan evaluasi teknik pengolahan/pembuatan produk untuk usaha mini pastel. Sasaran dan hasil yang ingin dicapai dari kegiatan pengabdian kepada masyarakat yaitu produk mini pastel yang dijual ke pasaran harus memenuhi spesifikasi produk sesuai dengan SNI 7388 : 2009. Pengemasan dan pelabelan sudah sesuai dengan standarisasi kemasan pangan PP No. 69 Tahun 1999, standar operasional prosedur untuk menjamin kualitas mini pastel. Berdasarkan hasil yang diperoleh, respon dari pemilik dan karyawan cukup antusias mengikuti kegiatan penyuluhan.

Characteristics of catfish oil, red palm oil and shark liver oil as functional foods Ulil Amri; Andarini Diharmi; Mery Sukmiwati
Depik Vol 10, No 2 (2021): August 2021
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Functional food is a food ingredient in addition to basic needs as nutrients that can also play a functional role in health. This research aimed to determine the physicochemical characteristics and fatty acid composition of catfish oil, red palm oil, and shark liver oil as functional food ingredients. The research method was to extract fish oil from belly flap, purify catfish oil, and process red palm oil (RPO) from crude palm oil (CPO). The analysis parameters consisted of sensory analysis, oil chemical characteristics (free fatty acid analysis, peroxide, iodine, saponification, and acid numbers), total carotene, tocopherol, and analysis of fatty acid composition. The results showed that the catfish oil after being purified had sensory characteristics, smelled slightly fishy and semi-solid, and had a bright yellow color. The results of the analysis of chemical characteristics showed that the free fatty acid numbers of catfish oil and shark liver oil were following IFOS standards (1.33 and 0.62%), and the RPO numbers for peroxide and free fatty acids according to the SNI standards (9.56 meq kg and 1.44%). The highest ω-3 and ω- 6 fatty acids were in shark liver oil (3.56 and 35.35%), followed by catfish oil (1.72 and 19.9%). and RPO does not contain ω-3 and ω-6. Catfish oil, RPO, and shark liver oil act as functional foods. The fatty acid composition of catfish, shark liver and red palm oil contains saturated and the fatty acid composition of catfish, shark liver and red palm oil contains saturated and unsaturated fatty acids. Mono and poly unsaturated fatty acid (FUFA anf MUFA) in crude catfish oil, pure catfish oil, shark liver oil, and red palm oils were 56.71, 58.12, 63.81 and 47.39% respectively. The result of analysis showed composition of in catfish oil 1.72 and 19.9 %. The content of and of shark liver oil was 3.5 and 35.5%. Whereas in red palm oil does not Ω 3 and Ω 6. The content of EPA and DHA in shark liver oil was 0.08, 0.09 but not in catfish and red palm oil. The total content of carotene and tocopherol in red palm oil was 513.86 and 925.80 mg/kg, respectively. The nutritional composition of catfish oil, red palm oil, and shark liver oil has the potential to be used as functional food. Keywords:Characteristic physicochemicalCaroteneTocopherolω-3ω-6

Characteristics of catfish oil, red palm oil and shark liver oil as functional foods Ulil Amri; Andarini Diharmi; Mery Sukmiwati
Depik Vol 10, No 2 (2021): August 2021
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.10.2.19131

Functional food is a food ingredient in addition to basic needs as nutrients that can also play a functional role in health. This research aimed to determine the physicochemical characteristics and fatty acid composition of catfish oil, red palm oil, and shark liver oil as functional food ingredients. The research method was to extract fish oil from belly flap, purify catfish oil, and process red palm oil (RPO) from crude palm oil (CPO). The analysis parameters consisted of sensory analysis, oil chemical characteristics (free fatty acid analysis, peroxide, iodine, saponification, and acid numbers), total carotene, tocopherol, and analysis of fatty acid composition. The results showed that the catfish oil after being purified had sensory characteristics, smelled slightly fishy and semi-solid, and had a bright yellow color. The results of the analysis of chemical characteristics showed that the free fatty acid numbers of catfish oil and shark liver oil were following IFOS standards (1.33 and 0.62%), and the RPO numbers for peroxide and free fatty acids according to the SNI standards (9.56 meq kg and 1.44%). The highest ω-3 and ω- 6 fatty acids were in shark liver oil (3.56 and 35.35%), followed by catfish oil (1.72 and 19.9%). and RPO does not contain ω-3 and ω-6. Catfish oil, RPO, and shark liver oil act as functional foods. The fatty acid composition of catfish, shark liver and red palm oil contains saturated and the fatty acid composition of catfish, shark liver and red palm oil contains saturated and unsaturated fatty acids. Mono and poly unsaturated fatty acid (FUFA anf MUFA) in crude catfish oil, pure catfish oil, shark liver oil, and red palm oils were 56.71, 58.12, 63.81 and 47.39% respectively. The result of analysis showed composition of in catfish oil 1.72 and 19.9 %. The content of and of shark liver oil was 3.5 and 35.5%. Whereas in red palm oil does not Ω 3 and Ω 6. The content of EPA and DHA in shark liver oil was 0.08, 0.09 but not in catfish and red palm oil. The total content of carotene and tocopherol in red palm oil was 513.86 and 925.80 mg/kg, respectively. The nutritional composition of catfish oil, red palm oil, and shark liver oil has the potential to be used as functional food. Keywords:Characteristic physicochemicalCaroteneTocopherolω-3ω-6

Characteristics of catfish oil, red palm oil and shark liver oil as functional foods Ulil Amri; Andarini Diharmi; Mery Sukmiwati
Depik Vol 10, No 2 (2021): August 2021
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.10.2.19131

Functional food is a food ingredient in addition to basic needs as nutrients that can also play a functional role in health. This research aimed to determine the physicochemical characteristics and fatty acid composition of catfish oil, red palm oil, and shark liver oil as functional food ingredients. The research method was to extract fish oil from belly flap, purify catfish oil, and process red palm oil (RPO) from crude palm oil (CPO). The analysis parameters consisted of sensory analysis, oil chemical characteristics (free fatty acid analysis, peroxide, iodine, saponification, and acid numbers), total carotene, tocopherol, and analysis of fatty acid composition. The results showed that the catfish oil after being purified had sensory characteristics, smelled slightly fishy and semi-solid, and had a bright yellow color. The results of the analysis of chemical characteristics showed that the free fatty acid numbers of catfish oil and shark liver oil were following IFOS standards (1.33 and 0.62%), and the RPO numbers for peroxide and free fatty acids according to the SNI standards (9.56 meq kg and 1.44%). The highest ω-3 and ω- 6 fatty acids were in shark liver oil (3.56 and 35.35%), followed by catfish oil (1.72 and 19.9%). and RPO does not contain ω-3 and ω-6. Catfish oil, RPO, and shark liver oil act as functional foods. The fatty acid composition of catfish, shark liver and red palm oil contains saturated and the fatty acid composition of catfish, shark liver and red palm oil contains saturated and unsaturated fatty acids. Mono and poly unsaturated fatty acid (FUFA anf MUFA) in crude catfish oil, pure catfish oil, shark liver oil, and red palm oils were 56.71, 58.12, 63.81 and 47.39% respectively. The result of analysis showed composition of in catfish oil 1.72 and 19.9 %. The content of and of shark liver oil was 3.5 and 35.5%. Whereas in red palm oil does not Ω 3 and Ω 6. The content of EPA and DHA in shark liver oil was 0.08, 0.09 but not in catfish and red palm oil. The total content of carotene and tocopherol in red palm oil was 513.86 and 925.80 mg/kg, respectively. The nutritional composition of catfish oil, red palm oil, and shark liver oil has the potential to be used as functional food. Keywords:Characteristic physicochemicalCaroteneTocopherolω-3ω-6

TEKNOLOGI PEMANFAATAN LIMBAH IKAN MENJADI PUPUK ORGANIK CAIR UNTUK MENINGKATKAN PENDAPATAN RUMAH TANGGA DI DESA MUNTAI KECAMATAN BANNTAN KABUPATEN BENGKALIS Sukmiwati, Mery; Sari, N. Ira; Diharmi, Andarini
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 30, No 2 (2024): APRIL-JUNI
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpkm.v30i2.57055

Muntai Village is a coastal area with high potential sea conditions to produce maximum fish catch where most of the people are fishermen. Purpose of Devotional Activities can know and understand the way of making organic liquid fertilizer derived from the fish wast stomach catches. Increase the knowledge and skill of extension participants about the techniques of making microorganisms, how to use liquid organic fertilizer and know the right time when fertilizing. Add knowledge, skills, and can provide solutions for processing fisherman/housewives to be able to overcome the scarcity of fertilizer in market. Benefits activity is to increase knowledge about the manufacture of liquid organic fertilizer so that the resulting fertilizer can be sold, thus will be able to increase household income. The results of this training activity can be explained as follows: PKK chairman and the PKK mothers and all the trainee, members give positive feedback on the implementation of this activity, with high enthusiasm visible while the training activities take place. The village head and staff have provided assistance in the facility or the morale so that this activity can be done well in accordance with the planned schedule. There were 32 participants consisting of PKK mothers, processing fisherman in the village of Muntai, Kelurahan Bantan, Bengkalis District in accordance with the target to be achieved. The participants of science and technology implementation demonstrated sincerity during the on going event, starting from the presentation of the material, followed by demonstration activities and then ended with practice. Visible participants are very interested in the material given so that the participants are active in the discussions and question and answer between the participants and the implementing team

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

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.

Profil asam lemak abon ikan dengan penambahan buah nangka selama penyimpanan: Fatty acid profile of fish floss with the addition of jackfruits during storage Sukmiwati, Mery; Diharmi, Andarini; Sari, Noor Ira
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 27 No 9 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(9)
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.v27i9.55014

Fish floss is a product made from seasoned fish meat to add flavor. The addition of jackfruit to fish floss is expected to add flavor and aroma, increase the nutritional value, and increase the variety of fish floss products. This study aimed to determine the quality characteristics of shredded catfish and jackfruit during storage. The catfish to jackfruit ratio was 2:1 (w/w). The test parameters included the fat content, free fatty acids, peroxide value, and total fatty acid content. The study used a completely randomized design (CRD) with different storage length treatments, namely 15, 30, and 45 days, with three replications. Different storage times showed that the fat content is 23.39–23.45%, the free fatty acids are 0.34–0.38%, and the peroxide value in jackfruit shredded fish increased after 45 days of storage, with a value of 5.74–8.26 meq/kg. The total fatty acid content in jackfruit shreds during storage increased by approximately 80.58–88.48%. The highest fatty acid content was oleic acid (33.36–36.57%), while the lowest was pentadecanoic acid (0.03–0.04%) and arachidonic acid (0.03–0.04%).

Potensi Teknologi Bersih Produk Perikanan sebagai Peningkatan Daya Saing Produk Mendukung Penanganan Stunting di Desa Teluk Pambang Sumarto; Diharmi, Andarini; Suparmi; Sukmiwati, Mery; Sidauruk, Santhy W; Siregar, Rizky Febriansyah; Sari Sirait, Putriana; Sandria, Nofri; Fikri, Muhammad Zakiyul
Bahasa Indonesia Vol 21 No 03 (2024): Sarwahita : Jurnal Pengabdian Kepada Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/sarwahita.213.5

This community empowerment activity aimed to enhance the competitiveness of local fishery products through clean production (zero waste) initiatives, producing food products to support the stunting prevention program in Teluk Pambang Village, Bantan Subdistrict, Bengkalis Regency, Riau Province. The community empowerment methods included socialization, counseling, training, and mentoring for village community groups (Posyandu cadres, PKK, and KURNIA MSMEs industry partners). Clean production was applied to various types of marine fish (mackerel, biang, and lomek), resulting in a range of food products that could be used to support the stunting prevention program. The implementation of the community empowerment activity, involving 35 participants, showed significant results in enhancing knowledge and skills in applying the clean production concept by creating various products such as fish cookies, fish amplang, fish skin crackers, fish nuggets, and fish balls. Continuous production was carried out by KURNIA MSMEs industry partners to support the stunting prevention program in Teluk Pambang Village, targeting children aged 3–8 years. The food products for the stunting prevention program included fish cookies, fish amplang, fish nuggets, and fish balls. The fishery products from this community empowerment activity were distributed to 15 children aged 3–8 years. The activity was conducted over eight weeks to monitor the growth in height, weight, and health changes in children through their appetite levels. The community service program's implementation, through the daily provision of various fishery products (fish cookies, fish amplang, fish nuggets, and fish balls), yielded very positive results, with significant improvements in height, weight, and increased appetite among the children. The fishery products from this community empowerment activity have the potential to be developed into added-value products and economic benefits for the community while also contributing to public health, particularly in supporting the stunting prevention program at the village, regional, and national levels. Abstrak Pemberdayaan masyarakat ini bertujuan untuk meningkatkan daya saing produk perikanan masyarakat melalui kegiatan produksi bersih (zero waste) menghasilkan produk pangan untuk mendukung program penanganan stunting di Desa Teluk Pambang Kecamatan Bantan Kabupaten Bengkalis Riau. Metode kegiatan pemberdayaan masyarakat dilakukan melalui aktivitas sosialisasi, penyuluhan dan pelatihan serta pembinaan kepada kelompok masyarakat desa (kader posyandu, PKK, mitra industri UMKM KURNIA). Penerapan produksi bersih dilakukan terhadap jenis ikan laut (ikan tenggiri, biang dan lomek) menjadi beranekaragam produk pangan yang dapat dimanfaatkan dalam mendukung program penanganan stunting. Hasil kegiatan pemberdayaan masyarakat dengan jumlah peserta 35 orang menunjukkan hasil yang signifikan terhadap peningkatan pengetahuan dan keterampilan dalam menerapkan konsep produksi bersih dengan membuat aneka ragam produk antara lain cookies ikan, amplang ikan, kerupuk kulit ikan, nugget ikan dan bola-bola ikan. Produksi secara kontinyu dilakukan oleh mitra industri UMKM KURNIA untuk dimanfaatkan dalam mendukung program penanganan stunting di Desa Teluk Pambang terhadap target sasaran penerapan pada anak-anak usia 3-8 tahun. Jenis produk pangan untuk penerapan penanganan stunting yang diberikan mencakup cookies ikan, amplang ikan, nugget ikan dan bola-bola ikan. Pemberian produk perikanan hasil kegiatan pemberdayaan masyarakat terhadap anak-anak usia 3-8 tahun sebanyak 15 orang, kegiatan dilakukan selama 8 minggu untuk mengetahui perkembangan tinggi badan, berat badan dan perubahan kesehatan anak melalui tingkat selera makan anak-anak. Hasil kegiatan penerapan pengabdian masyarakat melalui pemberian paket produk perikanan setiap hari dengan jenis beragam (cookies, amplang, nugget, bola-bola ikan) memberikan hasil sangat baik terhadap hasil pengukuran kenaikan tinggi badan, berat badan dan tingkat selera makan anak-anak semakin tinggi. Produk perikanan hasil kegiatan pemberdayaan masyarakat dapat dikembangkan menjadi nilai tambah produk dan nilai ekonomi masyarakat serta bermanfaat dalam menunjang kesehatan masyarakat diantaranya untuk mendukung program penanganan stunting bagi masyarakat desa, daerah dan nasional.

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