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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia JOURNAL OF COASTAL DEVELOPMENT BIOTROPIA - The Southeast Asian Journal of Tropical Biology Jurnal FishtecH Jurnal Fish Protech Jurnal Ilmiah Tatengkorang JURNAL PERIKANAN TROPIS Jurnal Bisnis Dan Kajian Strategi Manajemen Asian Journal of Aquatic Sciences Jurnal Akuakultura Universitas Teuku Umar Jurnal Laot Ilmu Kelautan Abdimas Galuh : Jurnal Pengabdian Kepada Masyarakat Marine Kreatif Arwana: Jurnal Ilmiah Program Studi Perairan JURNAL PENGABDIAN AGRO AND MARINE INDUSTRY Eumpang Breuh: Jurnal Pengabdian Masyarakat Jurnal Perikanan Terpadu
Nabila Ukhty
Program Studi Perikanan, Fakultas Perikanan Dan Ilmu Kelautan, Universitas Teuku Umar
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Nursing Public Health Social Sciences Veterinary Other

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PENINGKATAN KETRAMPILAN KELOMPOK WANITA DESA PASIE PINANG MELALUI PELATIHAN PRODUK OLAHAN IKAN PATIN Nabila Ukhty; Yasrizal Yasrizal
Jurnal Marine Kreatif Vol 3, No 2 (2019): Marine Kreatif
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/.v3i2.2289

Abstract

Catfish is a freshwater fish that is widely cultivated by fish farmers in Pasie Pinang Village. Utilization of fish is not yet optimal. Therefore, the purpose of this community service is to optimize the use of catfish through training in processed catfish products into healthy food. The training activities consist of three stages, namely preparation, implementation and evaluation. At the implementation stage, the material provided to participants consisted of ways of handling fish, types of processed catfish products, packaging and labeling, and determining the selling price. Pasie Pinang Village women's group was very enthusiastic in participating in the training activities. The achievements obtained from this activity include participants being able to develop catfish into products with high selling value, being able to process catfish products based on a household scale, being able to produce processed catfish independently, and being able to conduct marketing activities of processed catfish products.
PELATIHAN PEMBUATAN PRODUK KECANTIKAN BERBAHAN DASAR GARAM LAUT DI DESA LAMPANAH, ACEH BESAR Nabila Ukhty; Yasrizal Yasrizal; Anhar Rozi
Jurnal Marine Kreatif Vol 4, No 1 (2020): Marine Kreatif
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jmk.v4i1.2451

Abstract

Salt is a chemical compound that is generally derived from sea water, with the chemical name Sodium Chloride (NaCl). Salt can be obtained in three ways, namely through evaporation of seawater by sunlight, rock mining (rock salt mining) and from brine wells (brine). Lampanah Village is one of the Villages located on the coast of Kabuoaten Aceh Besar, with the majority of its residents living as salt farmers. The implementation of the training program for making beauty products made from sea salt was carried out in Lampanah Village, Aceh Besar District. The training method used in the utilization of sea salt consists of 2 stages, namely extracting information about salt and training and direct practice of processing sea-based products into spa salt, salt masks and salt face scrubs. improve the skills of salt farmers in Lampanah Village, Aceh Besar in processing salt into high-value-selling products. These products include salt masks, salt scrubs and spa salts. In addition, it is hoped that these products will become local products typical of Lampanah Village, Aceh Besar.
PENGARUH PEMBERIAN EKSTRAK DAUN KARI (Murraya koenigii) UNTUK MENGOBATI BENIH IKAN PATIN SIAM (Pangasianodon hypophthalmus) YANG TERINFEKSI BAKTERI Staphylococcus aureus Farah Diana; Nabila Ukhty; Ajrullah Ajrullah
JURNAL AKUAKULTURA Vol 2, No 2 (2018): Jurnal Akuakultura Universitas Teuku Umar
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (764.424 KB) | DOI: 10.35308/ja.v2i2.1596

Abstract

Ikan patin (Pangasius hypophtalmus) merupakan ikan asli Indonesia yang paling banyak dibudidayakan untuk memenuhi kebutuhan gizi keluarga. Dalam sistem budidaya, ikan patin umumnya mengalami kematian karena disebabkan serangan bakteri salah satunya bakteri Staphylococcus aureus. Adapun tujuan penelitian yaitu untuk mengetahui pengaruh ekstrak Murraya koenigii dalam pengendalian infeksi bakteri Staphylococcus aureus dan untuk mengetahui konsentrasi yang tepat dalam pengendalian infeksi bakteri Staphylococcus aureus. Rancangan penelitian yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL). Penelitian di lakukan melalui 2 tahap uji, yaitu : uji in vitro; dan uji in vivo. Pada uji in vitro menggunakan 6 konsentrasi yaitu : K = 0%; P1 = 3,125%; P2 = 6,25%; P3 = 25%; P4 = 50%; dan P5 = 100%. pada uji in vivo menggunakan 3 perlakuan  dan 1 kontrol yaitu : Kontrol = 0 ppm; P1 = 500 ppm; P2 = 700 ppm; dan P3 = 900 ppm. Hasil penelitian menunjukan ekstrak Daun Kari (Murraya koenigii) memilki daya hambat ketegori kuat pada konsentrasi bahan 100% dan ektrak daun kari mampu memberikan tingkat kelangsungan hidup sebesar 93,33% pada konsentrasi 700 ppm.
POTENSI PEMANFAATAN NIPAH (Nypa fruticans) SEBAGAI PANGAN FUNGSIONAL DAN FARMASETIKA Ikhsanul Khairi; Samsul Bahri; Nabila Ukhty; Anhar Rozi; Muhammad Arif Nasution
Jurnal Laot Ilmu Kelautan Vol 2, No 2 (2020): Jurnal Laot Ilmu Kelautan
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jlaot.v2i2.3146

Abstract

Potensi tumbuhan nipah di Indonesia sangat besar. Nipah merupakan tumbuhan mangrove yang telah dimanfaatkan secara tadisional sejak dulu baik untuk kebutuhan pangan maupun non pangan. Bagian daun dan buah nipah banyak ditemukan kandungan metabolit primer dan sekunder yang bermanfaat bagi tubuh manusia. Tujuan artikel review ini adalah mengumpulkan literatur dengan fokus kandungan metabolit primer dan sekunder di daun dan buah nipah, untuk memberikan pengatahuan potensi pengembangan produk berdasarkan kandungan metabolit yang ada pada daun dan buah nipah. Daun nipah kaya akan protein dan buah nipah kaya akan karbohidrat dan protein. Beberapa mineral trace elemen juga sangat tinggi kandungannya dalam buah nipah diantaranya yaitu natrium, magnesium dan kalium. Buah dan daun nipah mengandung beberapa metabolit sekunder seperti golongan alkaloid, flavonoid, steroid, triterpenoid, fenol, tanin dan saponin. Ekstrak daun dan buah nipah memiliki aktivitas farmakologis seperti antiinflamasi, antikanker dan antihiperglikemik. Manfaat dari metabolit primer dan sekunder yang terdapat dalam daun dan buah nipah dapat dikembangkan menjadi produk pangan fungsional dan sediaan farmasetika.
PENINGKATAN KETERAMPILAN ISTRI NELAYAN DESA ALUE AMBANG MELALUI PELATIHAN PEMBUATAN TERASI IKAN HASIL TANGKAP SAMPING Novi Sri Lestari; Nabila Ukhty; Yasrizal Yasrizal
Marine Kreatif Vol 6, No 2 (2022): Marine Kreatif
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jmk.v6i2.6549

Abstract

The People of Alue Ambang Village mostly work as fishermen with their main catch were shrimp. Apart from the main catch, the catches of fishermen in Alue Ambang Village were fish by-catch (HTS). Utilization of fish by catch by into shrimp paste is an alternative for increase the income of fishermen’s household. The purpose of this training is to improve the skills of the women of Alue Ambang Village through making the shrimp paste from fish by catch. The activity was carried out in Alue Ambang Village, Teunom District, Aceh Jaya Regency. The activities were carried out in three meetings, the first meeting was the socialization of fermented products, the second meeting was training of making shrimp and the third meeting was socialization of packaging and labeling procedures for shrimph paste products. The training activities were attended by enthusiastic participants from start to finish. Achievements obtained from this activity were participants being able to utilize fish by catch into the product with a higher selling value, being able to produce the shrimp paste based on fish by catch as a household business independently, and being able to understand the importance of using packaging and labels to product development.
the effect of Guillard fertilizer treatment on the growth of the diatom skeletonema costatum in bpbap batee tip Nursantika Adelia Putri; Nabila Ukhty; Afdhal Fuadi; Supartik Supartik
Jurnal Fish Protech Vol 6, No 1 (2023): Jurnal Fish Protech Vol. 6 No. 1 April 2023
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v6i1.35398

Abstract

This study aims to determine the growth phase of Skeletonema costatum with different concentrations of Guillard fertilizer and to determine the effect of Guillard fertilizer concentration on the quality of the growth medium for Skeletonema costatum.  This study used an experimental research method with 4 stages of research, namely preparation of Guillard fertilizer, preparation of aqueous media, preparation of Skeletonema costatum culture and observation of the growth phase.  Data from testing the parameters for measuring water quality were analyzed descriptively.  The design used in this study was RAL with 4 treatments, namely without guillard fertilizer (NP0), BPBAP dose of guillard fertilizer (NP1), increased dose of guillard fertilizer (NP2), and reduced dose of guillard fertilizer (NP3) with 4 repetitions.  test.  The results showed that the doses of NP0, NP2 and NP3 had less optimal growth compared to the NP1 dose where the density was optimal according to SNI 4958:2015.  The average pH quality is 7-9, the average DO quality is 3-7, the average salinity quality is 29-35 ppt, the average temperature quality is 20-30ºC and the average light quality is 500-1200 lux.Keywords: Skeletonema costatum, Guillard, Growth, Water Quality Parameters
Gemarikan and Fishery Product Diversification Training as Effort of Reduce Stunting Prevalence Hasti Detriani; Ikhsanul Khairi; Muhammad Rizal; Zuriat Zuriat; Hamidi Hamidi; Syarifah Zuraidah; Fazril Syahputra; Rudi Hermi; Nabila Ukhty; Anhar Rozi; Muhammad Faisi Ikhwali
Eumpang Breuh : Jurnal Pengabdian Masyarakat Vol 2 No 2 (2023): EUMPANG BREUH : Jurnal Pengabdian Masyarakat
Publisher : Fakultas Pertanian, Universitas Samudra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33059/ebjpm.v2i2.8870

Abstract

Stunting is a condition of failure to thrive in two-year-old babies due to chronic malnutrition. A short height characterizes babies experiencing stunting compared to other babies their age. One of the districts in Aceh Province with high stunting cases is Simuelue, with a prevalence reaching 35.7% in 2017. Various factors influence stunting, including nutrition and food quality. This service activity aims to increase public knowledge about the diversification of processed fish products and increase interest in eating fish, contributing to reducing stunting. The activity was carried out in two stages. The first is a campaign to enjoy eating fish using the socialization method. The campaign begins with socializing material about the benefits of eating fish, and introducing the types of fish. This activity ended with distributing processed fish meat products, namely nuggets. The second stage is the diversification of processing products using the workshop method. The workshop begins with explaining the steps for making a product, and then participants are divided into groups and make the product with their group. At each stage of the activity, a pre-test and post-test are given. The post-test results showed that understanding of product diversification and popularity increased after this activity.
Mutu Organoleptik dan Angka Lempeng Total pada Produk Ikan Cakalang (Katsuwonus pelamis) Beku di CV. X, Banda Aceh Amanda Sabila Rambe; Nabila Ukhty; Hamidi Hamidi; Sri Ayu Insani
Jurnal Perikanan Terpadu Vol 4, No 2 (2023): Jurnal Perikanan Terpadu Volume 4 Nomor 2
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpterpadu.v4i2.8571

Abstract

AbstrakIkan cakalang merupakan ikan yang bersifat mudah rusak (high perishable food). Salah satu penyebabnya adalah aktivitas mikroorganisme dan enzimatis. Hal yang dapat dilakukan untuk menanggulanginya adalah proses pembekuan disertai dengan praktik manajemen mutu pangan. Produk yang dihasilkan dari kedua praktik ini butuh dievaluasi guna melihat efektivitas dan efisiensinya. Tujuan dari penelitian ini untuk mengetahui tingkat mutu organoleptik dan cemaran mikroba, pada produk cakalang beku di CV. X, Banda Aceh. Metode penelitian yang digunakan dalam penelitian ini adalah metode deskriptif kuantitatif. Hasil penilaian panelis terhadap nilai mutu organoleptik ikan cakalang beku menunjukkan bahwa pada bulan Oktober di dapat nilai rata-rata 7 pada parameter lapisan es, dehidrasi, diskolorasi, dan nilai 6 pada parameter kenampakan, bau, dan tekstur. Hasil penilaian pada bulan November di peroleh nilai rata-rata 7 pada parameter lapisan es, dehidrasi, diskolorasi, dan nilai 5 pada parameter kenampakan, bau, dan tekstur. Hasil pengujian jumlah angka lempeng total pada ikan beku cakalang bulan oktober menunjukkan 2,0 x 104 CFU/g dan bulan november <2500 CFU/g. Hasil penilaian organoleptik di kedua bulan terdapat nilai di bawah ambang batas SNI 01- 2733.1-2006 (minimal 7) dan pengujian angka lempeng total di kedua bulan sesuai dengan ambang batas SNI 2332. 3- 2015 (maksimal 5 X105  CFU/g)
Penerapan Sanitasi Hygiene Pada Pengolahan Bakso Udang Di KUB Rizki Sabena Kabupaten Aceh Singkil Elim Anjaria Sundari; Nabila Ukhty
Jurnal Perikanan Terpadu Vol 3, No 1 (2022): Jurnal Perikanan Terpadu Volume 3 Nomor 1
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jupiter.v3i1.4978

Abstract

KUB. Rizki Sabena merupakan salah satu unit pengolahan ikan yang terletak di Kabupaten Aceh Singkil. Salah satu produk hasil olahannya yaitu bakso udang. Pada proses produksi bakso udang, sistem jaminan mutu merupakan salah satu faktor penting dalam menghasilkan produk yang aman dan berkualitas. Upaya yang dapat dilakukan dalam menjamin mutu produk yaitu dengan melakukan penerapkan sanitasi dan hygiene pada proses produksi. Penelitian ini bertujuan untuk mengetahui penerapan sanitasi dan hygiene pada pengolahan bakso udang di KUB. Rizki Sabena Kabupaten Aceh Singkil. Penelitian ini terdiri dari dua tahapan yaitu survei lokasi dan pengambilan data. Data yang dikumpulkan berupa data primer. Pengambilan data dilakukan dengan metode wawancara, partisipasi aktif dan observasi langsung dengan menggunakan tabel checklist meliputi personal hygiene dan perilaku penjamah, sanitasi dan hygiene bahan baku, sanitasi dan hygiene air dan es, sanitasi dan hygiene perlengkapan dan peralatan, sanitasi dan hygiene ruang pengolahan, sanitasi dan hygiene produk akhir serta sanitasi dan hygiene limbah. Hasil Penerapan sanitasi hygiene bakso udang di KUB. Rizki Sabena belum diterapkan sempurna. Komponen yang belum diterapkan diantaranya, penjamah tidak memakai hairnet dan alas kaki, pengecekan suhu pada bahan baku belum dilaksanakan, alat produksi berbahan dasar kayu masih digunakan, penggunaan disinfektan belum diterapkan, serta fasilitas pendingin ruangan dan pencegah hama belum tersedia.
Penerapan Sanitation Standard Operating Procedures (SSOP) Pada Proses Pembekuan Ikan di Persero Doa Sibuah Hati Elvina Suryani; Nabila Ukhty
Jurnal Perikanan Terpadu Vol 4, No 1 (2023): Jurnal Perikanan Terpadu Volume 4 Nomor 1
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpterpadu.v4i1.8046

Abstract

Hasil laut merupakan salah satu produk yang mudah mengalami penurunan mutu maka perlu penanganan dan pengolahan yang baik dan sesuai persyaratan SSOP untuk memperlambat aktivitas enzim dan bakteri pathogen. Tujuan penelitian ini adalah untuk mengevaluasi penerapan SSOP di PT. Persero Doa Sibuah Hati Gampong Lampulo Kec. Kuta Alam. Penelitian ini terdiri dua tahapan yaitu survey lokasih dan pengambilan data. Data yang dikumpulkan berupa data primer. Pengambilan data dilakukan dengan metode wawancara, partisipasi aktif, dokumentasi dan observasi. Data Primer terdiri dari proses penanganan ikan dimulai dari Penyortiran, Penimbangan, Penyusunan dalam PAN, Pencucian, ABF (Air Blast Freezing), Packing dan Cold storage, pengamatan langsung tempat pengolahan yang mengacu pada delapan kunci persyaratan sanitasi. Beberapa persyaratan SSOP pada proses pembekuan ikan di PT. Persero Doa Sibuah Hati telah terpenuhi namun masih terdapat beberapa kendala dalam penerapan personal higienis dan sanitasi ruang pengolahan. Sehingga dapat menyebabkan kontaminasi pada produk
Co-Authors Ade Irma Meulisa Afdhal Fuadi Aida Fitriani, Aida Ajrullah Ajrullah Akbardiansyah, Akbardiansyah Amanda Sabila Rambe Amiria, Yuni Sartika Amri, Chairul Amrullah, T. Andiani Sartiwi Anhar Rozi Anhar Rozi Anzuardhi, Anzuardhi Aristi Pramadita Putri Arrazy Elba Ridha Diansyah, Akbar Elim Anjaria Sundari Elvina Suryani Ermasari, Ermasari Farah Diana Fazril Syahputra Felma Ewita Fitriani Fitriani Fuandi, Afdhal Hafinuddin Hafinuddin Hamidi Hamidi Hamidi Hamidi Hasti Detriani Hayatun Nufus Heriansyah Heriansyah Ikhsanul Khairi Irhamdika Irhamdika Iriani Setyaningsih Joko Santoso Junaidi, Habib Kustiariyah Tarman M. Faisi Ikhwali Maulida, Indah Mohamad Gazali Muhammad Agam Thahir Muhammad Arif Nasution Muhammad Arif Nasution Muhammad Nurdin Muhammad Rizal Novi Sri Lestari Nurjanah Nursantika Adelia Putri Nurul Najmi Rahmawati Rahmawati Rahmi, Mira Mauliza Ria Octavia Rumiantin Rozi, Anhar Rozi, Anhar Rudi Hermi Sally, Saqbhani Puspa Salmah Salmah Samsul Bahri Samsul Bahri Saqbhani Puspa Sally Siti Anwariyah Sri Ayu Insani Sri Rosmiati Sani Sri Wahyuni Stephanie Bija Supartik Supartik Syarifah Zuraidah Syarifah Zuraidah Tika Wulan Dari Trisna, Nila Uswatun Hasanah Wahyuningsih, Yayuk Eko Yanti, Riska Dwi Yasrizal Yumiko Yoshie- Stark Zahleka, Tuti Zuriat Zuriat Zuriat