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All Journal JFMR (Journal of Fisheries and Marine Research) Journal of Aquaculture Science Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan INTEGRITAS : Jurnal Pengabdian Kontribusia : Research Dissemination for Community Development Jurnal Abdi Insani Jurnal Layanan Masyarakat (Journal of Public Service) Journal of Marine and Coastal Science Journal of Fisheries & Marine Jurnal Perikanan
Dwitha Nirmala
Departemen Kelautan, Fakultas Perikanan Dan Kelautan, Universitas Airlangga, Kampus C UNAIR Mulyorejo, Surabaya, 60115, Indonesia
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The Effect of Avicennia marina Fruit Flour as a Wheat Flour Subtitution on the Quality and Fiber Enhancement in Crackers Nanda Ghaluh Ary Nashir; Juni Triastuti; Dwitha Nirmala
Journal of Marine and Coastal Science Vol. 11 No. 2 (2022): JUNE
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v11i2.35021

Abstract

Avicennia marina is a plant that is commonly found in coastal areas. Avicennia marina fruit is known to have high carbohydrate and crude fiber content so that it has great potential as an alternative food ingredient that is able to meet the nutritional needs of the body. The purpose of the study was to of Avicennia marina fruit flour on the quality of crackers and its effect on the crude fiber content of crackers and to determine the best formulation for substitution of Avicennia marina fruit flour on crackers. The research uses experimental method with 5 different substitution treatments (0, 25, 30, 35 and 40%). Parameters observed were water content, ash content, protein content, crude fiber, hardness, organoleptic and yield content. The results showed that the best treatment was found in the substitution treatment of 25% Avicennia marina fruit flour with a moisture content, ash, protein, crude fiber, hardness of texture and yield are 3.18%, 2.56%, 6.75%, 3.39%, 42.18 N and 67.62%, respectively. The organoleptic results of the best treatment showed that organoleptic values included texture, taste, flavor and color are accepted by the panelists.
Pengaruh Perbandingan Konsentrasi Rumput Laut Terhadap Total Bakteri dan Ragi Kombucha (Kappaphycus Alvarezii) Selama Proses Produksi Rikky Leonard Rikky; Dwitha Nirmala; Rahayu Kusdarwati; Pamela
Journal of Aquaculture Science Vol 8 No 1 (2023): Journal of Aquaculture Science
Publisher : Airlangga University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31093/joas.v8i1.261

Abstract

The comparison of the concentration of Kappaphycus alvarezii seaweed is estimated to affect the total bacteria and yeast during the kombucha production process. The carbohydrate content in seaweed can be one of the factors for the formation of nata as a parameter for the success of making kombucha, as well as its effect on nutrition for bacterial and yeast growth. This study aims to determine the effect of comparing the concentration of seaweed on the total bacteria and yeast kombucha Kappaphycus alvarezii. The method used in this study is an experimental method with a completely randomized design (CRD) with six treatments and 4 replications. The results of this study indicate that the comparison of the concentration of Kappaphycus alvarezii seaweed affects the total bacteria and yeast during the kombucha making process. The total bacteria test showed that the total bacteria increased until the 3rd day and the highest total yield was found in the control treatment, which was 1,6x107 CFU/ml on the 3rd day. Then the total yeast also increased until the 3rd day and the highest yield was found in the control treatment of 2,3x107 CFU/ml.
PEMANFAATAN LIMBAH PERIKANAN SEBAGAI PRODUK NILAI TAMBAH DI PONDOK PESANTREN NURUL HUDA SURABAYA Lailatul Lutfiyah; M Amin Alamsjah; Rr Juni Triastuti; Dwitha Nirmala
Jurnal Abdi Insani Vol 10 No 4 (2023): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v10i4.1243

Abstract

The use of fishery waste emphasizes a cyclical system in the production process, thereby creating clean production. Shrimp waste can pollute the environment around the factory so it needs to be utilized. One of the processing methods that can be done using shrimp heads is to make flavour. Islamic boarding schools and economic independence in an effort to develop Islamic boarding schools - are two things that cannot be separated. Training on fishery waste processing is one method to support economic independence in the form of entrepreneurship in Islamic boarding schools. Processing fishery product waste is an activity carried out in stages, sequentially, cleanly and hygienically, and meets quality requirements in order to convert fishery product waste into value-added products. The target of this community service activity is to establish a solid fishery waste processing business activity at the Nurul Huda Islamic Boarding School in Surabaya and be able to compete in the market continuously. The method used is an approach method that includes, among others, the Participatory method. The results that have been obtained from this activity are an increase in the knowledge of Islamic boarding school students about fishery waste, namely shrimp heads which are used as a flavouring/flavoring ingredient for safe cooking. The activity was attended by 43 students, with educational levels namely middle school and high school. Based on questionnaire data distributed, before the training was carried out, it was found that 93% of the students did not know that shrimp head waste could be used as a flavour. After the training, it was found that 94% of students were interested in making their own flavor production made from shrimp heads.
Effects of Different Acetic Acid Immersion Time on the Properties of Collagen from Pangasius Skin Clara Amelia Kusumawinahyu; Sharilla Aryananti Abidin; Patmawati; Dwi Yuli Pudjiastuti; Dwitha Nirmala; Mochammad Amin Alamsjah; Laksmi Sulmartiwi; Raseetha Vani Siva Manikam
Jurnal Ilmiah Perikanan dan Kelautan Vol. 14 No. 2 (2022): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v14i2.33532

Abstract

Highlight Research Experimental use of pre-treated pangasius skin as collagen raw material using different acetic acid immersion time Effects of immersion time on the yield of collagen from pangasius skin Effects of immersion time on the proximate content of collagen from pangasius skin Presenting SDS-Page profile of collagen from pangasius skin   Abstract Pangasius sp. production in Indonesia has reached 384,310 tons in 2019. One of the main waste in pangasius fillet industry is the skin, which reached to 6% of body mass. Fish skins are alternative for making collagen because it has no restrictions for certain religions and ethnicities. Collagen is a protein biomaterial which acts as the main component of connective tissue. Extracting collagen using organic acids such as acetic acid is the most common extraction method. Herein, we report the effects of different immersion time of acetic acid to collagen properties from pangasius skin. In this study, pangasius skin was treated using 10% alcohol with the ratio 1:10 (w/v) for defatting and 0.1M NaOH with the ratio 1:10 (w/v) for eliminating non-collagenous protein. The immersion of 0.5M acetic acid was carried out on pangasius skin with the ratio of 1:20 (w/v), for 24, 48, and 72h at temperature less than 15oC. The sample was salted-out for 24 hours with NaCl until the concentration reached 2.5M, then the sample was freeze-dried at -40oC. This study investigated that longer immersion time affected the properties of pangasius skin collagen. Different immersion time significantly affected the yield of collagen from pangasius skin (p<0.05). Pangasius skin has a potential to be used as collagen raw material, and 72h of immersion time (P3) is suggested to produce pangasius skin collagen with the highest yield and protein content (6.15 % and 9.26 %). Production of collagen from the fish skin will contribute to increase pangasius waste valorization in pharmaceutical industry.
Effect of Acetic Acid Pretreatment on Hydro-extraction of Water-Soluble Collagen from Skin of Alaska Pollock (Theragra chalcogramma) Patmawati; Aliffiansyah Rizky Ergion; Laksmi Sulmartiwi; Raseetha Vani Siva Manikam; Dwitha Nirmala; Yaowapha Waiprib; Sapta Wijayanti
Jurnal Ilmiah Perikanan dan Kelautan Vol. 15 No. 2 (2023): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v15i2.41274

Abstract

Highlight Research The optimal condition for production of water-soluble collagen from Alaska pollock fish skin was the pretreatment with 0.15 M acetic acid followed by hydro-extraction at 40oC with 150 rpm for two hours. Higher acetic acid concentration at a pretreatment step enhanced the higher yield of water-soluble collagen via hydro-extraction process. Hydro-extraction was an environmentally friendly method for converting Alaska pollock fish skin to water-soluble collagen. Alaska pollock fish skin could be used as an alternative source for collagen production. Abstract To date, there is no information on skin of Alaska Pollock (Theragra chalcogramma) being used as a source for collagen. In order to produce water-soluble collagen from the skin of Alaska Pollock, a process known as hydro-extraction is utilized. This technique does not need a long extraction time or a large amount of chemical reagent. The purpose of this study was to investigate the effect of acetic acid pretreatment on hydro-extraction of water-soluble collagen from Alaska Pollock skin. The skin samples were pretreated using acetic acid at different concentrations (0.01 M; 0.05 M; 0.1 M, 0.15 M) for two hours at chilling temperature. The pretreated skin samples were further processed to produce water-soluble collagen using the hydroxy-extraction method. The obtained collagen was analyzed for proximate compositions, yield, and amino acids compositions with high performance liquid chromatography. It was found that the proximate compositions of the collagen products, specifically the protein content (75%) and fat content (1%), met the requirements of the Indonesian National Standard (SNI 8076:2014). The collagen yield ranged from 2.6 to 3.13%. The predominate amino acids in collagen were glycine, arginine, proline, glutamic acid, serine, and alanine. Pretreatment of skin sample with 0.15 M acetic acid resulted in the highest yield of water-soluble collagen (3.13%) and protein content (91.13%). The skin of Alaska Pollock fish could be used as an alternative raw material to produce water-soluble collagen for medical, pharmacy or food processing applications.
TRAINING ON FISHERY PRODUCT HANDLING IN NURUL HUDA ISLAMIC BOARDING SCHOOL SURABAYA Lailatul Lutfiyah; Dwitha Nirmala; Rr Juni Triastuti; Sri Subekti
Jurnal Layanan Masyarakat (Journal of Public Services) Vol. 7 No. 4 (2023): JURNAL LAYANAN MASYARAKAT
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jlm.v7i4.2023.474-478

Abstract

Islamic boarding schools are one of the traditional Islamic-based educational institutions that study Islamic religious sciences as their main study and apply them as daily charity. In terms of the curriculum, Islamic boarding schools no longer only provide religious education, but currently Islamic boarding schools provide additional subjects such as scouting, martial arts and entrepreneurship; both in the field of plantations, catering, sewing, cooperatives and others. Fishery product processing training is one of the methods to support economic independence in the form of entrepreneurship in Islamic boarding schools. Processing of fishery products is an activity that is carried out in stages, sequentially, cleanly and hygienically, and fulfills the quality requirements in order to convert raw fishery products into final products. The target of this community service activity is to form a fishery product processing business activity at the Nurul Huda Islamic Boarding School in Surabaya that is solid and able to compete in the market continuously so as to make the Islamic boarding school an independent institution and have a sustainable business. The method used is the method of approach that is carried out, among others, namely the Participatory method. The results that have been obtained from this activity are the increased knowledge of Islamic boarding school students on the importance of sanitation and handling of fishery products (processed products in the form of fish nuggets and dragon feet). The activity was attended by 40 students, with education levels, namely junior high and high school. As many as 90% of the participants in the Fishery Products Handling Technique training wanted further activities to increase their knowledge in the field of handling fishery products.
The Effect of Adding Lindur Flour (Bruguiera gymnorrhiza) on Chemical Characteristic and Acceptability of Patin (Pangasius sp.) Basreng Zhenilla Mustika Berliana; Dewi Masithah, Endang; Nirmala, Dwitha
Journal of Marine and Coastal Science Vol. 13 No. 2 (2024): JUNE
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v13i2.51323

Abstract

Fried fish balls (basreng) are a type of product modified through two processing processes, namely boiling and frying. Frying process can have an impact on health due to high oil absorption resulting in high fat content values. This can be overcome by providing low-fat ingredients, namely lindur fruit flour. Lindur fruit flour tends to have a high starch content, namely in the hydroxyl group. The presence of hydroxyl groups is able to bind the water content of the dough, thereby reducing water evaporation which can form product pores when frying. Binding water to the dough reduces excessive oil absorption in the product. This study was conducted to determine the effect of lindur flour (Bruguiera gymnorrhiza) on chemical characteristic and acceptability of patin (Pangasius sp.). The treatment used in this study was the addition of 0%, 5%, 10%, dan 15% lindur fruit flour in the fish basreng. The parameters in this study are proximate content test and organoleptic test. The results showed that the addition of lindur fruit flour (Bruguiera gymnorrhiza) made a significant difference in the resulting basreng products. Patin basreng was the addition of 5% lindur fruit flour (Bruguiera gymnorrhiza) is the best patin basreng by the nutrient content and dan is the most preferred treatment by the panelis. Patin basreng was the addition of 5% lindur fruit flour (Bruguiera gymnorrhiza) has nutritional component 44,91% water; 1,78% ash; 8,27% protein; 8,11% fat; and 36,92% carbohydrate.
STUDI PENAMBAHAN BAHAN PENSTABIL KARAGENAN DALAM PEMBUATAN SIRUP Mangrove ROSELLA Mochamad Alauddin Perdana Putra; Dwitha Nirmala; Sapto Andriyono
Jurnal Perikanan Unram Vol 12 No 3 (2022): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v12i3.349

Abstract

Tanaman mangrove pedada (Sonneratia caseolaris) merupakan komoditas sektor perikanan dan kelautan yang dinilai kaya akan nilai pemanfaatan mulai dari bagian batang hingga buahnya. Adapun keunggulan dari buah ini dapat langsung dimakan serta memiliki berbagai kandungan gizi, vitamin, dan metabolit sekunder. Salah satu diversifikasi produk buah pedada yaitu sirup. Larutan sirup perlu penstabil guna bahan utama mampu terperangkap dalam struktur gel sehingga tidak terjadi endapan serta menghasilkan nilai kekentalan yang tepat. Penelitian ini diharapkan dapat menguji pengaruh karagenan terhadap karakteristik sirup serta nilai kesukaan terhadap kualitas sirup mangrove rosella yang dihasilkan. Sirup mangrove rosella dibuat dari buah mangrove jenis Sonneratia caseolaris dengan ditambah dengan pewarna alami dari kelopak bunga rosella. Metode penelitian yang digunakan yaitu eksperimental dengan Rancangan Acak Lengkap (RAL) dengan pengulangan sebanyak tiga kali pada lima perlakuan yang diterapkan. Perlakuan yang dilakukan yaitu penambahan konsentrasi karagenan diantaranya Kontrol (0%), P1 (0,50%), P2 (0,75%), P3 (1%), dan P4 (1,25%). Parameter utama dalam penelitian ini yaitu gula reduksi, total asam, viskositas dan aktivitas antioksidan sedangkan parameter pendukungnya yaitu uji hedonik. Analisis data menggunakan analisis varians (ANOVA) dengan uji lanjut Beda Nyata Terkecil (BNT) pada taraf tingkat kepercayaan 95%. Hasil sidik ragam menunjukkan penambahan karagenan dengan konsentrasi yang berbeda berpengaruh nyata terhadap gula reduksi, total asam, viskositas, aktivitas antioksidan dan kenampakan tetapi tidak berpengaruh nyata terhadap aroma dan rasa sirup mangrove rosella yang dihasilkan. Berdasarkan uji hedonik, sirup mangrove rosella terbaik pada penambahan karagenan 0,75% yang berpengaruh terhadap rata–rata skor 3,69 yang menunjukkan tingkat kesukaan.
THE USE OF PAYUS MEAT (Elops hawaiensis) AS A BASIC MATERIAL IN THE FISH CRACKERS PRODUCTION Patricia Caroline; Juni Triastuti; Dwitha Nirmala
Jurnal Perikanan Unram Vol 14 No 3 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i3.593

Abstract

Payus fish (Elops hawaiensis) is a predatory pest in milkfish ponds which has soft-textured flesh with a high enough protein content, namely 22.58%, so it has the potential as a follow-up product such as fish crackers. This research was conducted to determine the optimal amount of carp fish meat in the formulation of good quality and acceptable by the public. This study used a completely randomized design (CRD) with 4 treatments and 5 repetitions. The parameters of this study include swelling power, oil absorption, chemical properties, and organoleptic value of Payus fish crackers. The results showed that Payus fish can be used as a basic ingredient for making fish crackers with the best treatment at P2 which produced 238.81% swelling power, 37.53% oil absorption, 4.29% moisture content, 17.92% protein content, 17.92% protein content. 2.47% fat, and 54.11% carbohydrate content. Has sensory acceptance with an appearance value of 8.40, an odor value of 8.19, a taste value of 7.94, and a texture value of 7.74.
BISNIS PELUANG USAHA DAN PENGEMBANGAN SABUN BERBAHAN DASAR ALAMI SEBAGAI PEMICU PENINGKATAN EKONOMI UNTUK MASYARAKAT DI LOKALISASI DOLI SURABAYA Leonard, Rikky; Sriwijayasih, Imaniah; Auliya, Prativi Khilyatul; Utami, Septaviola Dini; Atikasari, Cintya Dyah; Novianarenti, Eky; Aulia, Mochammad Daffa; Hermawan, Narindra Putra; Fikri, Izzul; Nirmala, Dwitha
INTEGRITAS : Jurnal Pengabdian Vol 8 No 2 (2024): AGUSTUS - DESEMBER
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat - Universitas Abdurachman Saleh Situbondo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36841/integritas.v8i2.5143

Abstract

Lokalisasi Doli merupakan perkampungan yang identik sebagai tempat prostitusi di wilayah Surabaya. Kebijakan Pemerintah Kota Surabaya tentang penutupan yang dilakukan mengakibatkan ekonomi masyarakat menurun secara drastis dan masyarakat yang kehilangan mata pencaharian, sedangkan kebutuhan hidup masih harus terus dipenuhi. Tujuan dari pengabdian masyarakat adalah sebagai wadah peluang usaha dan sekaligus pengembangan bagi masyarakat Lokalisasi Doli. Hal ini sebagai upaya menuju masyarakat mandiri dan pengembangan yang berkelanjutan pasca ditutupnya Lokalisasi Doli. Salah satu peluang usaha yang bisa diimplementasikan adalah pembuatan sabun berbahan dasar alami. Sabun adalah kebutuhan dasar yang digunakan oleh masyarakat sebagai alat kebersihan diri. Palm Oil dan Olive Oil merupakan minyak alami yang dapat digunakan sebagai bahan dasar pembuatan sabun berbahan dasar alami. Palm Oil dan Olive Oil mengandung lemak nabati yang sangat baik untuk kesehatan kulit manusia. Hasil Pengabdian Masyarakat adalah didapatkan 40 responden yang mengikuti peluang usaha dan pengembangan sabun berbahan dasar alami sangat antusias terlihat dari interaksi dua arah antara peserta dan narasumber terutama pembahasan tentang pengembangan usaha yang dapat berkelanjutan. Selanjutnya, evaluasi berkala dilakukan oleh tim PPNS terhadap masyarakat terdampak penutupan lokalisasi doli guna menuju pengembangan wirausaha berkelanjutan.
Co-Authors Abdillah, Tegar Adriana Monica Sahidu Affan, Mohammad Firza Akmal Alwi Husein, Mohamad Alfarizi, Mohammad Risko Aliffiansyah Rizky Ergion Alwi Husein, Mohamad Akmal Arif, Zainal Atikasari, Cintya Dyah Aulia, Mochammad Daffa Auliya, Prativi Khilyatul Azzahra, Aprodita Bintang, Adinda Putri Mutiara Carattri Kusuma Werdani, Money Caroline, Patricia Clara Amelia Kusumawinahyu Diah Anggraini Wulandari Dwi Yuli Pudjiastuti Dwi Yuli Pujiastuti Eka Saputra Eky Novianarenti Endang Dewi Masithah Endi Rahmantyo, Lastiko Fadillah, Amanda Rakhma Faroha, Shinta Nailul Fikri, Izzul Hermawan, Narindra Putra Husein, Mohamad Akmal Alwi Imaniah Sriwijayasih Itaqlala, Nabilah Izzato Millati Jahan, Rayhan Shah Kartika, Fitria Khadijah Zai Khadijah Zai Lailatul Lutfiyah, Lailatul Laksmi Sulmartiwi Leonard, Rikky Mahfiroh, Ririn Maulida Agustina Maulida Agustina Meitriana, Inggit Mochamad Alauddin Perdana Putra Mochammad Amin Alamsjah Mohamad Akmal Alwi Husein Money Carattri Kusuma Werdani Mubarok, Shofy N. Juni Triastuti Nanda Ghaluh Ary Nashir Nuzil Romadhoni, Puput Oemar Moechthar Pamela Patmawati Patmawati Patmawati Patmawati Patmawati, Patmawati Patricia Caroline Puspitaningsih , Devi Putra, Alfito Putra, Mochamad Alauddin Perdana Rahayu Kusdarwati Ramadhani, Rizky Raseetha Siva Raseetha Vani Siva Manikam Raseetha, Siva Rikky Leonard Rikky Rohsarifuddin, Fadiya Furuujihim Rr. Juni Triastuti S.Pi., M. Si, Patmawati Sagita, Ahmad Danang Salsabilah Santika, Murni Sapta Wijayanti Sapto Andriyono Septiani, Adinda Dwi Sharilla Aryananti Abidin Shofy Mubarok Siti Nuraini Siva, Raseetha Sri Subekti Tjahjaningsih, Wahju Ulinnuha, Kamila Utami, Septaviola Dini Valencia, Marcella Woro Hastuti Setyantini Wulandari, Diah Anggraini Yaowapha Waiprib Yurista, Weda zai, Khadijah Zhenilla Mustika Berliana