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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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The Utilization of Papaya Leaf Infusion (Carica papaya) as a Natural Anesthetic for Rock Lobster (Panulirus penicillatus) Yanti, Riska Dwi; Ukhty, Nabila
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.v5i2.11223

Abstract

The sale of lobster plays a significant role in the fisheries sector, particularly within the export market. Lobster transportation is typically carried out using a dry transport system. Anesthesia is a crucial step in the dry transport process. Anesthetic agents can be derived from natural sources, such as papaya leaf infusion. The aim of this study is to evaluate the effect of papaya leaf infusion on induction time and sedation time as a natural anesthetic for rock lobsters, as well as to determine the optimal concentration of papaya leaf infusion for use as a natural anesthetic. This research utilized an experimental design with three treatments: P1 (100 g/L), P2 (150 g/L), and P3 (200 g/L). The data collected included induction time, sedation time, and the survival rate of lobsters during the recovery period. The data were analyzed using descriptive and inferential statistical methods, including ANOVA and the Honest Significant Difference (HSD) test. The results indicated that varying concentrations significantly affected (P<0.05) induction time but did not significantly affect (P>0.05) sedation time. The induction time for treatments P1 and P2 was significantly different from that of P3. The survival rates were 100% for treatments P1 and P2, while P3 had a survival rate of 77.77%. The optimal concentration of papaya leaf infusion was found to be P1, which induced anesthesia in the lobsters within 50 minutes and 16 seconds, with a recovery time of 2 minutes, and a 100% survival rate
Development strategy of Kuala Tadu Fish Landing, Tadu Raya District, Nagan Raya Regency Hafinuddin, Hafinuddin; Junaidi, Habib; Thahir, Muhammad Agam; Ukhty, Nabila
Arwana: Jurnal Ilmiah Program Studi Perairan Vol 6 No 1: May 2024
Publisher : Program Studi Akuakultur, Fakultas Pertanian, Universitas Almuslim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/jipsbp.v6i1.1846

Abstract

Kuala Tadu Fish Landing Base (FLB) is one of the fishing ports located in Kuala Tadu Village, Tadu Raya District, Nagan Raya Regency, Aceh Province, which plays an important role in the local fishermen's economy, which is managed under the Maritime Fisheries and Food Service (MFFS) Nagan Raya. For now, the Kuala Tadu fish landing base is still not functioning properly, so there is a need for a development process for the fishing port. This study aims to formulate a strategy for developing an appropriate Kuala Tadu fish landing base. This research uses observation and interview methods, using 15 samples, were analyzed using SWOT analysis. The strategy obtained for the development of PPI Kuala Tadu employs quadrant III (WO strategy), indicating that PPI Kuala Tadu has several opportunities but requires an approach to minimize internal issues. Therefore, the proposed strategy includes efforts to improve internal port infrastructure, such as refining the supply of clean water, upgrading sanitation facilities, enhancing drainage systems, and refurbishing administrative buildings. Additionally, initiatives can be taken to increase fishermen's knowledge of capture fisheries, expand PPI land areas, improve the functions of the Fish Marketing Place (TPI) and provide functional facilities such as ice factories or cold storage.
MAKING COOLBOX USING A JUNE SACK WITH RICE HUSK (Oryza sativa) INSULATION AND CORN COB (Zea mays) Thahir, Muhammad Agam; Anzuardhi, Anzuardhi; Amrullah, T.; Ukhty, Nabila; Nasution, Muhammad Arif
Asian Journal of Aquatic Sciences Vol. 6 No. 3 (2023): December
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Abstract

Fish quality is very important to determine the selling price of fish in the market; therefore, it is necessary to have special handling in storage so that the quality of fish does not decrease. Fishermen usually use styrofoam-insulated coolboxes to maintain fish quality. This study aims to determine the lowest temperature and temperature stability. This research was conducted in April-June 2022 at the Integrated Fisheries Laboratory, Faculty of Fisheries and Marine Science, Teuku Umar University. The method used is a quantitative experimental method using a completely randomized design (CRD) with 1 control, 2 treatments, and 3 replicates. Tests were carried out by measuring the temperature of the coolbox room filled with 3 kg of bulk ice and looking at temperature changes within 9 hours. The lowest temperature test results contained in the rice husk coolbox were 17.4°C, the corn cob coolbox had the lowest temperature of 19.3°C, and in the styrofoam coolbox (control), the lowest temperature obtained was 13.6°C. The temperature comparison between the styrofoam coolbox, rice husk insulation coolbox, and corn cob insulation coolbox shows that, in terms of the lowest temperature point, the styrofoam coolbox is still better than the rice husk and corn cob coolbox, while the rice husk coolbox is still lower in temperature than the corn cob coolbox.
TEKNOLOGI PENANGANAN DAN PENGAWETAN DI ATAS KAPAL PADA NELAYAN KABUPATEN ACEH BARAT Ukhty, Nabila; Ikhsanul Khairi; Nurul Najmi; Mira Mauliza Rahmi; Heriansyah; Samsul Bahri; Yasrizal
Jurnal Ilmiah Tatengkorang Vol 5 No 2 (2021): Jurnal Ilmiah Tatengkorang
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Nusa Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54484/tkrg.v5i2.415

Abstract

Teknik penanganan dan pengawetan ikan merupakan hal penting yang harusdilakukan dalam indsutri perikanan. Tujuan dari penanganan dan pengawetan ini yaitu menjagakualitas ikan hingga ke tangan konsumen. Kegiatan penanganan harus dilaksanakan dari huludan hilir, yaitu dari kegiatan penangkapan hingga ke pengolahan menjadi produk. Penanganandan pengawetan yang tepat dan baik dapat menghasilkan komoditas yang prima, nilai jual yangtinggi, dan dapat memperluas akses pasar. Hal ini secara tidak langsung berpotensimeningkatkan pendapatan nelayan. Kegiatan sosialiasi dilaksanakan di aula Dinas Kelautandan Perikanan (DKP) Kabupaten Aceh Barat. Tujuan kegiatan ini dilaksanakan yaitu untukmemberikan pemahaman kepada nelayan terkait cara penanganan ikan yang baik di atas kapaldan teknik pengawetan yang bisa dilakukan di atas kapal. Sosialisasi dilaksanakan dua sesi.Sesi pertama memaparkan teknologi penanganan di atas kapal dan sesi kedua teknologipengawetan di atas kapal. Kegiatan sosialisasi ditutup dengan sesi diskusi bersama paranelayan, pada sesi ini banyak informasi-informasi yang diterima dari neayan terkait kondisi dilapangan (laut), sehingga dapat menjadi masukan untuk kami dalam mencari solusi terbaikuntuk para nelayan di Aceh Barat. Salah satu solusi yang diberikan yaitu, mendesign ulangruang palka dengan dengan menambahkan alufo pada bagian insulator palka sehingga bisadimanfaatkan secara optimal dan lebih memperhatikan rasio jumlah es dan ikan selamapenyimpanan di atas kapal sehingga dapat mempertahankan mutu ikan hingga ikan didaratkan. Fish handling and preservation techniques are important things that must be applied in thefisheries industry. The purpose of this handling and preservation is to maintain the quality ofthe fish until it reaches the consumer. Handling activities must be carried out from upstreamand downstream, namely from fishing activities to processing into products. Proper and goodhandling and preservation could produce prime commodities, high selling value, and expandmarket access. This indirectly has the potential to increase fishermen’s income. Thesocialization activity was carried out in the hall of the Department of Marine Affairs andFisheries (DKP) of West Aceh Regency. The purpose of this activity is to provide fishermenwith an understanding of how to properly handle fish on board and preservation techniquesthat can be applied on board. The socialization was held in two sessions. The first sessionpresented onboard handling technology and the second session preservation technology on board. The socialization activity was closed with a discussion session with the fishermen, inthis session a lot of information was received from fishermen regarding conditions in the field,so that it could be input in finding the best solution for fishermen in West Aceh. One solutiongiven is to redesign the hatch space by adding aluminum foil to the insulator of the hatch sothat it can be used optimally and pay more attention to the ratio of the amount of ice and fishduring storage on the boat so that it can maintain the quality of the fish until the fish is landed.
Penguatan Daya Saing Produk Terasi melalui Edukasi Hilirisasi Ikan Bycatch dan Penerapan Good Manufacturing Practices (GMP) dan Sanitasi Higiene Rahmawati, Rahmawati; Ukhty, Nabila; Ridha, Arrazy Elba; Akbardiansyah, Akbardiansyah; Fuadi, Afdhal; Fitriani, Aida
Abdimas Galuh Vol 7, No 2 (2025): September 2025
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ag.v7i2.20465

Abstract

Produk terasi merupakan salah satu hasil olahan perikanan yang memiliki peran strategis dalam mendukung perekonomian masyarakat pesisir di Kabupaten Aceh Barat. Meskipun demikian, daya saing produk terasi tradisional kerap menghadapi berbagai tantangan, di antaranya kualitas produk yang belum konsisten, sanitasi proses produksi yang kurang optimal, serta ketersediaan bahan baku yang fluktuatif dan berdampak pada biaya produksi. Kegiatan pengabdian masyarakat ini dilaksanakan dengan tujuan meningkatkan kualitas produk terasi melalui penerapan prinsip Good Manufacturing Practices (GMP), perbaikan sanitasi dan higiene proses produksi, serta pemanfaatan ikan bycatch sebagai bahan baku alternatif yang bernilai ekonomis namun selama ini kurang dimanfaatkan secara optimal. Metode pelaksanaan kegiatan mencakup sosialisasi mengenai pentingnya GMP dan sanitasi higiene dan evaluasi hasil pendampingan melalui pretest dan posttest. Hasil kegiatan menunjukkan adanya peningkatan pemahaman yang signifikan di kalangan kelompok Pokhlahsar Camar Laut. Nilai rata-rata pretest peserta sebesar 55,5 poin meningkat menjadi 84,5 poin setelah edukasi, atau naik sekitar 52 persen. Selain itu, peserta menunjukkan komitmen untuk menerapkan prinsip sanitasi dan prosedur GMP secara konsisten pada kegiatan produksi. Implementasi kegiatan pengabdian ini diharapkan tidak hanya mampu menghasilkan produk terasi yang lebih higienis dan aman dikonsumsi, tetapi juga memiliki daya saing lebih tinggi di pasar lokal maupun nasional. Keberlanjutan edukasi melalui pendampingan menjadi kunci untuk memastikan penerapan hasil edukasi dapat berjalan
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 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. The present study investigates the optimal formulation of instant complementary porridge (MPASI) for toddlers, emphasizing its significance for brain and eye development. Specifically, the research evaluates porridge made from toro tuna and seaweed flour through organoleptic assessment, fatty acid composition, and amino acid profile analysis. Four formulations were tested, comprising ratios of 94% tuna to 6% seaweed, 88% tuna to 12% seaweed, 82% tuna to 18% seaweed, and 76% tuna to 24% seaweed. The analysis focused on sensory attributes, including appearance, color, taste, and texture, alongside the nutritional profiles of fatty acids and amino acids. Based on the research results, it is known that the differences in the formula of tuna toro 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%.
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