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All Journal JFMR (Journal of Fisheries and Marine Research) 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 Jurnal Teknologi Pangan Journal of Marine Resources and Coastal Management Journal of Fisheries & Marine Jurnal Perikanan Journal of Aquaculture Science
Dwitha Nirmala
Departemen Kelautan, Fakultas Perikanan Dan Kelautan, Universitas Airlangga, Kampus C UNAIR Mulyorejo, Surabaya, 60115, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences Other

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Effects of culture conditions on proteolytic activity of Staphylococcus saprophyticus isolated from a traditional fermented condiment Duanty, Putri Valentina; Pramono, Heru; Nirmala, Dwitha
Journal of Marine Resources and Coastal Management Vol. 7 No. 1 (2026)
Publisher : UIN Sunan Ampel Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29080/mrcm.v7i1.2433

Abstract

Madura petis is a traditional fermented condiment from East Java, Indonesia, made from shrimp or fish cooked with sugar to produce a rich, savory paste. Its characteristic umami flavour develops naturally during storage through spontaneous fermentation involving proteolytic microorganisms. The aims of the study were to analyze the production of protease in different culture condition and nutrition of Staphylococcus saprophyticus (strain PMB1-7) isolated from petis. The isolate was a Gram-positive, catalase-positive coccus that does not ferment mannitol and is resistant to novobiocin, a typical of S. saprophyticus. Growth profiling revealed it reached stationary phase after 12 h of culture. Protease activity assays were conducted under different media, pH levels, and incubation times to determine optimal enzymatic conditions. The highest proteolytic activity occurred in Nutrient Broth (proteolytic index: 1.09 ± 0.01), at neutral pH (1.22 ± 0.10), and after 24 hours of incubation (1.20 ± 0.00). These results offer valuable insights into the enzymatic behavior of S. saprophyticus during petis fermentation and provide a foundation for developing controlled fermentation approaches to enhance the flavour quality of traditional Indonesian condiments.
PENINGKATAN NILAI EKONOMI MELALUI TEKNIK PENGOLAHAN PERIKANAN DI KELOMPOK PENGOLAHAN PEMASARAN PERIKANAN BATAM CENTER Lailatul Lutfiyah; Dwitha Nirmala; Terry Previo Avianto; Firman Maulana Barokah; Sanjati Nugroho
Jurnal Abdi Insani Vol 13 No 2 (2026): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v13i2.3216

Abstract

Kota Batam memiliki potensi yang signifikan dalam pengolahan perikanan, didorong oleh sumber daya laut yang kaya dan lokasinya yang strategis sebagai zona perdagangan bebas. Perikanan di Kecamatan Bengkong, Kota Batam, merupakan salah satu sektor ekonomi yang cukup penting mengingat letak geografisnya yang berada di daerah pesisir dengan akses langsung ke perairan. Limbah perikanan di Kota Batam, yang terletak di Provinsi Kepulauan Riau, Indonesia, merupakan salah satu tantangan lingkungan yang cukup signifikan, mengingat sektor perikanan yang berkembang pesat di kawasan tersebut. Diversifikasi produk dengan memanfaatkan limbah perikanan berupa kepala udang yakni dengan membuat flavor. Selain pengolahan limbah hasil perikanan, produk diversifikasi lainnya yakni pembuatan nugget dan kaki naga guna meningkatkan kesukaan masyarakat pada produk perikanan. Tujuan dari kegiatan ini yakni pemanfaatan limbah hasil perikanan menjadi produk tepat guna, yakni flavour yang berasal dari bahan alami. Membuat diversifikasi produk perikanan guna peningkatan kesukaan Masyarakat terhadap produk perikanan. Kegiatan pengabdian Masyarakat diikuti oleh 30 peserta perwakilan UMKM yang ada di Kecamatan Bengkong, Kota Batam. Berdasarkan hasil kuesioner yang dibagikan, pasca penyampaian materi dan praktek didapatkan hasil sebanyak 100% peserta telah berhasil membuat nugget dan kaki naga dengan rasa yang enak serta mengetahui pengolahan limbah perikanan menjadi produk tepat guna.
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.
Karakterisasi Mutu Permen Jeli Buah Pedada (Sonneratia caseolaris) Dengan Penambahan Karagenan Yang Berbeda Dwi Yuli Pujiastuti; Eka Saputra; Cahaya Putri Madinah; Uszhaqia Adha Rizki Nafa’ah; Dwitha Nirmala
Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1566

Abstract

Jelly candy is a type of confectionery classified as a soft candy. The main ingredients used in making jelly candy include fruit juice, sugar, citric acid, and gelling agents. Carrageenan is one of the substances used in candy production due to its ability to form gels. The addition of carrageenan at the right concentration will result in jelly candy with a firm texture. The aim of this study was to determine the effect of different addition of carrageenan on the quality characteristics of pedada fruit (Sonneratia caseolaris) jelly candy. This research used a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatments were P0 (15 grams of gelatin), P1 (10 grams of carrageenan), P2 (15 grams of carrageenan), and P3 (20 grams of carrageenan). The results showed that the addition of carrageenan had an effect on the physical, chemical, microbiological, and organoleptic characteristics of pedada fruit jelly candy. The treatment with 15 gram of carrageenan produced the best jelly candy according to the Indonesian National Standard (SNI), with the value of gumminess 308.08 gf, hardness 773.49 gf, gel strength 220.75 gf/cm², water content 16.07%, ash content 2.61%, reducing sugar 13.68% and total plate count 1.6×10² cfu/gram
Co-Authors Abdillah, Tegar 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 Cahaya Putri Madinah Carattri Kusuma Werdani, Money Caroline, Patricia Clara Amelia Kusumawinahyu Dewi, Tifany Amira Diah Anggraini Wulandari Duanty, Putri Valentina Dwi Yuli Pudjiastuti Dwi Yuli Pujiastuti Eka Saputra Eka Saputra Eka Saputra Eky Novianarenti Endang Dewi Masithah Endi Rahmantyo, Lastiko Fadillah, Amanda Rakhma Faroha, Shinta Nailul Fikri, Izzul Firman Maulana Barokah Hermawan, Narindra Putra Heru Pramono 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 Mustikasari, Ravanya Eca N. Juni Triastuti Nanda Ghaluh Ary Nashir Nuzil Romadhoni, Puput Oemar Moechthar Pamela Patmawati Patmawati Patmawati Patmawati Patmawati, Patmawati Patricia Caroline Pujiastuti, Dwi Yuli Yuli 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 Sahidu, Adriana Monica Salsabilah Sanjati Nugroho Santika, Murni Sapta Wijayanti Sapto Andriyono Septiani, Adinda Dwi Setyantini, Woro Hastuti Sharilla Aryananti Abidin Shofy Mubarok Siti Nuraini Siva, Raseetha Sri Subekti Subekti, Sri Terry Previo Avianto Tjahjaningsih, Wahju Tjahjaningsih, Wahju Ulinnuha, Kamila Uszhaqia Adha Rizki Nafa’ah Utami, Septaviola Dini Valencia, Marcella Wulandari, Diah Anggraini Yaowapha Waiprib Yurista, Weda zai, Khadijah Zhenilla Mustika Berliana