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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 JPM (Jurnal Pemberdayaan Masyarakat) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Fish Protech Jurnal Ilmiah Tatengkorang JURNAL PERIKANAN TROPIS Jurnal Bisnis Dan Kajian Strategi Manajemen Jurnal Pengabdian Masyarakat: Darma Bakti Teuku Umar Asian Journal of Aquatic Sciences Jurnal Akuakultura Universitas Teuku Umar Jurnal Laot Ilmu Kelautan Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Marine Kreatif 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 Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Formulation of toro tuna-based instant porridge with addition of seaweed flour for baby complementary food: Formulasi bubur instan berbasis toro tuna dengan penambahan tepung rumput laut untuk makanan pendamping ASI Ukhty, Nabila; Khairi, Ikhsanul; Akbardiansyah, Akbardiansyah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 3 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(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.v28i3.59398

Abstract

The high incidence of malnutrition among children under five in Indonesia underscores the critical need for timely and comprehensive interventions to mitigate its impact. One of the factors contributing to malnutrition in toddlers is a lack of balanced nutrition in complementary food (CF). Fishery commodities such as tuna and seaweed have great potential to be developed into instant complementary food porridge for complementary feeding because they contain amino acids and essential fatty acids that toddlers need for brain and eye development. This research aimed to determine the best formulation for instant MPASI porridge made from toro tuna fish and seaweed flour based on organoleptic assessment, fatty acid profile, and amino acid profile. The complementary food porridge with toro tuna  and seaweed flour consists of four treatments, namely 94%:6%, 88%:12%, 82%:18%, and 76%:24%. The parameters analyzed included sensory tests (appearance, color, taste, and texture), fatty acid profile, and amino acid profile. Based on the research results, the differences in the formula of toro tuna and seaweed flour influence the panelists' level of preference for appearance, smell, and taste parameters. Organoleptic evaluation selected the formula with a ratio of 82%:18% as the best. The dominant fatty acids include palmitic acid (SFA) at 33.68%, oleic acid (MUFA) at 45.95%, and linoleic acid (PUFA) at 1.34%. The dominant essential amino acid is leucine at 1.28%, and the dominant non-essential amino acid is glutamic acid at 1.37%. Toro tuna and seaweed flour can be utilized in the production of instant complementary feeding porridge.
Pengaruh Suhu Terhadap Lama Pingsan Serta Siuman Lobster Batu (Panulirus penisilatus) dan Lobster Batik (Panulirus longipes) di UD. Nagata Tuna Ewita, Felma; Fuadi, Afdhal; Zuraidah, Syarifah; Ukhty, Nabila
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.v4i2.7696

Abstract

Lobster merupakan salah satu komoditi ekonomis penting di Indonesia. Salah satu cara untuk menjaga ketahanan lobster pada saat proses distribusi sistem hidup yaitu dengan cara pemingsanan. Lobster hidup harus ditransportasikan dalam keadaan pingsan agar dapat mengurangi stres selama perjalanan. Stres dalam transportasi dapat mengakibatkan kematian sehingga survival rate saat ditangan konsumen menjadi tinggi. Salah satu upaya untuk survival rate yaitu dengan pemingsanan. Tujuan dari penelitian ini adalah untuk mengkaji lama pemingsanan serta lama siuman lobster dengan suhu rendah (12oC). Metode penelitian berupa observasi selama proses pemingsanan dan siuman. Data yang dikumpulkan merupakan data kuantitatif pada pemigsanan lobster dan kualitatif pada masa siuman. Kedua data dianalisis secara deskripstif. Lobster batu membutuhkan lama pingsan selama 110 detik. Sedangkan lobster batik membutuhkan lama pingsan selama 60 detik. Siuman lobster batu membutuhkan waktu selama 45 detik untuk siuman kembali. Sedangkan siuman lobster batik membutuhkan waktu sadar yaitu selama 30 detik. Kedua lobster memiliki proses pemingsanan yang berbeda, serta memiliki lama siuman yang bebeda
Quality Characteristics of Salted Layur Fish (Trichiurus sp.) Case Study: Johan Pahlawan, West Aceh Akbardiansyah, Akbardiansyah; Ukhty, Nabila; Misbah, Iyan Al; Nafsiyah, Ikromatun
Jurnal Perikanan Terpadu Vol 5, No 2 (2024): Jurnal Perikanan Terpadu Volume 5 Nomor 2
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpterpadu.v5i2.13166

Abstract

Layur fish (Trichiurus sp.) is an important fishery commodity widely utilized as salted fish. However, traditional processing methods are susceptible to microbial and physical contamination, often failing to meet Indonesian National Standard (SNI) quality criteria.1 This study aimed to determine the quality characteristics of salted Layur fish produced in Johan Pahlawan District, West Aceh, based on SNI parameters, including salt content, moisture content, ash content, acid-insoluble ash content, and total plate count (TPC).1 An observational research method was employed, involving sampling from two salted fish vendors (Vendor A and Vendor B), followed by laboratory testing, and descriptive quantitative data analysis. The research results indicated that the salt content of salted Layur fish (Vendor A: 11.91%; Vendor B: 10.25%) and moisture content (Vendor A: 12.69%; Vendor B: 25.63%) met the requirements of SNI 8273:2016 (salt content 12.0–20.0%; moisture content max. 40.0%).1 TPC values (Vendor A: 0.00 CFU/g; Vendor B: 6.16 CFU/g) were also below the SNI 8273:2016 threshold (max. 1x10^5 CFU/g).1 However, the acid-insoluble ash content (Vendor A: 1.40%; Vendor B: 1.75%) significantly exceeded the maximum limit of SNI 2354-1:2010 (0.3%).1 The quality of salted Layur fish from Johan Pahlawan met SNI standards for salt content, moisture content, and TPC, but failed to meet the standard for acid-insoluble ash, indicating physical contamination that requires further attention
Mutu Organoleptik dan Angka Lempeng Total pada Produk Ikan Cakalang (Katsuwonus pelamis) Beku di CV. X, Banda Aceh Rambe, Amanda Sabila; Ukhty, Nabila; Hamidi, Hamidi; Insani, Sri Ayu
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 Sundari, Elim Anjaria; Ukhty, Nabila
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.
Pelatihan Pengolahan Amplang Ikan sebagai Upaya Pemanfaatan Sumber Daya Alam di Gampong Ujong Drien, Aceh Barat Ukhty, Nabila; Khairi, Ikhsanul; Akbardiansyah, Akbardiansyah; Rahayu, Rosi; Rahmawati, Rahmawati; Yasrizal, Yasrizal
Jurnal Pengabdian Masyarakat: Darma Bakti Teuku Umar Vol 6, No 2 (2024): Juli-Desember
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/baktiku.v6i2.10784

Abstract

Fish cracker production training in Ujong Drien Village, West Aceh Regency, was chosen because the location of the village is along the coast of West Aceh. The absence of small industries or MSMEs in the fish processing sector is proof of the need for this training program. By utilizing the potential of local natural resources, this activity can contribute to the community's economic growth. The aim of this training activity is to equip local communities with knowledge, skills, and motivation, thereby enabling them to develop fish cracker production as a sustainable source of livelihood. This is expected to have a positive impact on the economic welfare of the village. The training process consists of four stages, namely community situation analysis, problem identification, recipe testing, and field implementation. The main results of this program are that participants are able to prepare raw materials and process them according to hygienic standards, participants are able to produce fish crackers according to the correct procedures, and participants are able to produce fish crackers that are tasty and have a crunchy texture.
Kelayakan dasar UMKM pengolahan ikan di Kecamatan Pulau Banyak, Aceh Singkil: The prerequisite program in fish processing MSME Banyak Island District, Aceh Singkil Hasanah, Uswatun; Khairi, Ikhsanul; Akbardiansyah, Akbardiansyah; Ukhty, Nabila; Rozi, Anhar; Insani, Sri Ayu
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.v26i3.46013

Abstract

Kualitas produk menjadi syarat penting bagi industri yang bergerak di bidang pangan, termasuk industri pada taraf usaha mikro, kecil, dan menengah (UMKM). Produk UMKM yang bermutu dapat meningkatkan kemampuan berkompetisi di pasar, seperti peningkatan jangkauan pemasaran. Penerapan mutu yang baik, diawali dengan penerapan kelayakan dasar (prasyarat program) yang meliputi Good Manufacturing Practice (GMP) dan Sanitation Standard Operating Procedures (SSOP). Jenis penelitian yang dilakukan, yaitu penelitian kualitatif melalui kegiatan observasi dan penelitian eksperimen melalui pengujian di laboratorium. Tahapan penelitian terdiri dari evaluasi penerapan kelayakan dasar, tahapan kedua pengambilan sampel produk UMKM, dan tahapan ketiga, yaitu pengujian cemaran mikroorganisme. Hasil evaluasi penerapan kelayakan dasar menunjukkan UMKM 1, 2 dan 3 memperoleh tingkat penerapan C yang terdiri dari jumlah penyimpangan mayor 6, serius 3 dan kritis nihil pada UMKM 1 dan 2 serta penyimpangan mayor 6, serius 4 dan kritis nihil pada UMKM 3. UMKM 4 memperoleh tingkat penerapan D dengan jumlah penyimpangan mayor 7, serius 2 dan kritis 1. Hasil analisis cemaran mikroba parameter ALT sebanyak <2.500 koloni/g, parameter E. coli dan Salmonella negatif (-) pada keempat produk UMKM. UMKM 1, 2, 3, dan 4 memenuhi persyaratan SNI 7388:2009 pada parameter cemaran mikroba. Berdasarkan hasil yang diperoleh, dapat disimpulkan keempat UMKM belum menerapkan kelayakan dengan baik, namun cemaran mikroba pada produk yang dihasilkan di bawah ambang batas SNI.
Level of satisfaction of fishermen with services issuance of sailing approval letter (SPB) at PPS Kutaraja Banda Aceh Darsal, Elda Lestari; Thahir, Muhammad Agam; Hafinuddin, Hafinuddin; Ukhty, Nabila
Jurnal Perikanan Terpadu Vol 6, No 2 (2025): Jurnal Perikanan Terpadu Volume 6 Nomor 2
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpterpadu.v6i2.12740

Abstract

The Sailing Approval Letter (SPB) is an important state-owned document issued at the fisheries syahbandar. This document is required when conducting fishing activities. SPB is issued through public services that aim to ensure the safety and security of fishermen when sailing. The purpose of this study is to determine the level of satisfaction of fishermen in the SPB issuance service and see what are the supporting factors and inhibiting factors in it. This research was conducted at Syahbandar PPS Kutarja in April 2025. The research method used is quantitative using Likert scale measurement, then analyzed descriptively. The results showed that the fishermen satisfaction index value at PPS Kutaraja was 88.70 with the Very Good category. The elements of service that need to be improved by syahbandar officers are: 1)handling complaints, suggestions and input, 2)product specifications of service types, and 3)executor behavior.
ISOLATION OF ENDOPHYTIC FUNGI FROM THE COASTAL PLANT TERONG PUNGO (Solanum sp.) AND ITS ANTIBACTERIAL ACTIVITY AGAINST ORAL PATHOGENIC BACTERIA Ukhty, Nabila; Tarman, Kustiariyah; Setyaningsih, Iriani
BIOTROPIA Vol. 24 No. 1 (2017): BIOTROPIA Vol. 24 No. 1 April 2017
Publisher : SEAMEO BIOTROP

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1687.552 KB) | DOI: 10.11598/btb.2017.24.1.453

Abstract

Coastal plant locally known as terong pungo (Solanum sp.) was used by Aceh community as traditional medicine for toothache. The objectives of this study were to isolate endophytic fungi from the leaves of terong pungo and determine the antibacterial activity of the fungi against bacteria causing dental caries and infection. Eight endophytic fungi were isolated. Antagonism test among the isolates was performed to select the most dominant fungus. TP6 was the selected fungus based on the antagonism assay. Crude extracts of the fungus were macerated from the culture broth using ethyl acetate. The strongest antibacterial activity of the extracts was obtained when the fungus was at 12 days of cultivation. The fungal crude extract was strongly active against Staphylococcus aureus, Staphylococcus epidermidis and Pseudomonas aeruginosa with inhibition zone diameter of 20, 21 and 23 mm, respectively.
Inovasi Terasi berbasis Bycatch Upaya Peningkatan Daya saing Produk Pohlaksar Camar Laut Rahmawati, Rahmawati; Ukhty, Nabila; Elba Ridha, Arrazy; Andayani
Jurnal Pemberdayaan Masyarakat Vol 10 No 2 (2025): November
Publisher : Direktorat Penelitian dan Pengabdian kepada Masyarakat (DPPM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jpm.v10i2.12854

Abstract

Kelompok Pengolah dan Pemasar (Poklahsar) Camar Laut has considerable potential in developing fisheries-based enterprises in Suak Indra Puri Village, West Aceh Regency. Previously, shrimp paste production relied solely on rebon shrimp as the primary raw material, which is seasonal in nature and often leads to limited availability. This dependence has constrained the group’s production capacity and hindered business optimization. To address this issue, a community service program was implemented by introducing the utilization of bycatch fish as an alternative raw material for shrimp paste production. The program applied a Asset Based Community Development (ABCD), which involves women's group members actively utilizing existing potential. The outcomes indicate significant improvements in the group’s capacity, particularly in knowledge, technical skills, and the ability to create innovative products based on local resources. The innovations in bycatch-based shrimp paste also provide opportunities for more sustainable business diversification. These efforts are expected to enhance the group’s economic resilience, increase product competitiveness, and contribute to household welfare as well as local economic growth.
Co-Authors Ade Irma Meulisa Afdhal Fuadi Aida Fitriani, Aida Ajrullah Ajrullah Akbardiansyah Akbardiansyah Akbardiansyah, Akbardiansyah Amiria, Yuni Sartika Amri, Chairul Amrullah, T. Andayani Andiani Sartiwi Anhar Rozi Anhar Rozi Anzuardhi, Anzuardhi Aristi Pramadita Putri Arrazy Elba Ridha Darsal, Elda Lestari Diansyah, Akbar Elvina Suryani Ermasari, Ermasari Ewita, Felma Fachrorazi Amir Farah Diana Fazril Syahputra Fiki Rebi Hidayat Fitriani Fitriani Fuandi, Afdhal Hafinuddin Hafinuddin Hamidi Hamidi Hamidi Hamidi Hamidi Hamidi Hasti Detriani Hayatun Nufus Heriansyah Heriansyah Ikhsanul Khairi Ikromatun Nafsiyah Insani, Sri Ayu Irhamdika Irhamdika Iriani Setyaningsih Joko Santoso Junaidi, Habib Kustiariyah Tarman M. Faisi Ikhwali Maulida, Indah Misbah, Iyan Al Mohamad Gazali Muhammad Agam Thahir Muhammad Arif Muhammad Arif Nasution Muhammad Nurdin Muhammad Rizal Novi Sri Lestari Nurhatijah Nurhatijah Nurjanah Nursantika Adelia Putri Nurul Najmi Rahayu, Rosi Rahmawati Rahmawati Rahmawati, Rahmawati Rahmi, Mira Mauliza Rambe, Amanda Sabila Ria Octavia Rumiantin Rosi Rahayu Rozi, Anhar Rozi, Anhar Rudi Hermi Rusdi Rusdi Sally, Saqbhani Puspa Salmah Salmah Samsul Bahri Samsul Bahri Saqbhani Puspa Sally Siti Anwariyah Sri Ayu Insani Sri Rosmiati Sani Sri Wahyuni Stephanie Bija Sundari, Elim Anjaria Supartik Supartik Syarifah Zuraidah Tika Wulan Dari Trisna, Nila Uswatun Hasanah Wahyuningsih, Yayuk Eko Yanti, Riska Dwi Yasrizal Yumiko Yoshie- Stark Zahleka, Tuti Zuriat Zuriat Zuriat