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Bimbingan Teknis Diversifikasi Olahan Udang di Smart Fisheries Village (SFV) Pengambengan Kabupaten Jembrana Bali Perceka, Medal Lintas; Khairunnisa, Anis; Budiadnyani, I Gusti Ayu; Utari, Siluh Putu Sri Dia; Astiana, Ika; Farida, Iftachul; Samanta, Pinky Natalia; Cesrany, Mahaldika; Dewi, Resti Nurmala; Panjaitan, Fenny Crista A; Nugraha, I Made Aditya
Jurnal Pengabdian UNDIKMA Vol. 6 No. 1 (2025): February
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v6i1.13554

Abstract

This community service activity aimed to increase knowledge and understanding of the Processing and Marketing Group regarding the diversification of processed shrimp, packaging, and online product marketing. The method of implementing this service used technical guidance with 10 participants from Wijaya Fish Processing and Marketing Group. The evaluation instruments used were pre-test and post-test questions. Pre-test and post-test values were analysed using a t-test at 95% confidence intervals (α = 0,05). The results showed that there was an increase in knowledge and understanding of Wijaya Fish Processing and Marketing Group (P<0.05) regarding the diversification of vannamei shrimp processing, packaging, and online product marketing.
COMPARATIVE STUDY ON BIO-BRIQUETTE PRODUCTION USING COCONUT SHELL AND SEASHELL: EFFECTS OF SIZE, RATIO, PYROLYSIS, AND BINDER Dewi, Resti Nurmala; Perceka, Medal Lintas; Dia Utari, Siluh Putu Sri; Andrayuga, I Wayan; Azimatun, Muhamad Maulana Nur; Qurrahman, Taufiq; Arifin, Samsul; Ardiyanti, Putu Ayu; Pajriyanti, Nurlaela; Irwandi, Nurul Anisa
Indonesian Fisheries Research Journal Vol 31, No 1 (2025): June (2025)
Publisher : Jakarta Technical University of Fisheries

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/ifrj.1.1.2025.%p

Abstract

Briquettes are seen as a substitute for alternative fuels generated through pyrolysis. A common type of briquette is charcoal made from coconut shells. However, they have poor combustion duration and excessive combustion smoke. It is thought that adding shells to coconut shell briquettes can increase their quality while making better use of waste since shells have adsorption characteristics. Hence, this study intended to produce shells briquettes on many main factors, namely pyrolysis time, particle size, raw materials ratio, and binder concentration. The method utilized pertained to preliminary study by blending pyrolyzed coconut shell charcoal, shells, and tapioca flour. In line with the American Standard Testing and Material (ASTM) 2014, proximate analysis was conducted using the Thermogravimetric Analysis 201; in contrast, briquette calorific value was determined using the GDY-1A bomb calorimeter, which is in compliance with ISO 1928:2020. According to the findings, the best shell briquettes was found at 2.5 hours pyrolysis durations with a particle size of 50 mesh, a raw material ratio of 3:1 (charcoal : shell) and 50% binder concentration with 13.53 ± 0.23% water content; 39.91 ± 0.31% volatile matter content, 15.70 ± 0.07% ash content, 67.66 ± 0.68% fixed carbon content) (P < 0.05), and a calorific value of 1,942.126 cal/g. Nonetheless, the results were not ideal as the calorific value was lower compared to full charcoal briquettes. Therefore, to improve proximate quality and combustion efficiency, it is required to combine seashells with other materials that are higher in carbon or to modify the method.
Kawasan Konservasi Mangrove sebagai Penggerak Ekonomi Masyarakat Desa Budeng Kabupaten Jembrana Bali Budiadnyani, I Gusti Ayu; Utari, Siluh Putu Sri Dia; Astiana, Ika; Farida, Iftachul; Samanta, Pinky Natalia; Perceka, Medal Lintas; Panjaitan, Fenny Crista Anastasia; Dewi, Resti Nurmala; Khairunnisa, Anis; Cesrany, Mahaldika; Febrianti, Desy
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 3 (2024): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.10.3.386-394

Abstract

Budeng Village, located in Jembrana Regency, is home to a significant mangrove conservation area featuring 32 species of mangroves with substantial potential for utilization. Conservation activities in this region are led by the Wana Merta Group, which aims to engage the local community of Budeng Village in these deeds. However, the residents have yet to show much interest due to the lack of perceived economic benefits from conservation activities. The purpose of the community service activities conducted in Budeng Village is to enhance the knowledge and skills of the community in transforming mangroves into economically valuable enterprises. These activities comprised three stages: technical guidance, training sessions, and questionnaire distribution. The activities were attended by 15 participants from the Wana Mertha Forest Farmer Group (KTH), which manages the mangrove conservation area in Budeng Village. The technical guidance included institutional strengthening materials for the group. The training sessions covered topics such as mangrove product diversification, processing Brugueira sp. into mangrove chips, processing Xylocarpus granatum into scrubs, processing shrimp and fish into siomay, as well as packaging and digital marketing to support the group's business endeavors. Throughout the technical guidance and training, participants actively engaged in discussions and followed the sessions diligently. The questionnaire results indicated a significant increase in participants' knowledge, from 40% to 73.76%, reflecting an improvement of 34.67% after the activities.
Pengaruh jenis kemasan dan posisi penyimpanan terhadap kualitas surimi ikan swanggi selama penyimpanan suhu chilling: The impact of packaging and storage position on the chilling temperature for surimi quality from purple-spotted bigeye fish (Priacanthus tayenus) Cesrany, Mahaldika; Farida, Iftachul; Khairunnisa, Anis; Astiana, Ika; Perceka, Medal Lintas; Panjaitan, Fenny Crista Anastasia; Febrianti, Desy; Budiadnyani, I Gusti Ayu; Utari, Siluh Putu Sri Dia; Dewi, Resti Nurmala; Samanta, Pinky Natalia; Bharata, Made Tisna Adhi; Pradnyani, Ni Made Anggun
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.v26i3.45662

Abstract

Ikan swanggi (Priacanthus tayenus) merupakan salah satu jenis ikan yang berpotensi sebagai bahan baku surimi. Surimi adalah produk antara bernilai tinggi yang banyak digunakan dalam pembuatan fish cake. Penelitian ini bertujuan untuk menentukan pengaruh jenis kemasan dan posisi penyimpanan terhadap kualitas surimi ikan swanggi melalui pengujian sensori, kadar air, dan mikrobiologi. Surimi ikan swanggi dikemas menggunakan tiga jenis plastik yang berbeda, yaitu polietilen (PE), polipropilen (PP), dan nilon. Surimi disimpan selama 28 hari di dalam freezer dengan suhu penyimpanan sebesar 2-8°C, dan posisi penyimpanan yang berbeda. Parameter yang dianalisis meliputi penilaian sensori, kadar air, dan angka lempeng total. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) dengan 3 ulangan. Data sensori dan kadar air diolah menggunakan SPSS 26.0 dengan analisis sidik ragam, jika terdapat perbedaan yang signifikan, dilakukan uji Duncan dan Tukey pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa surimi yang dikemas dengan plastik nilon memiliki atribut kenampakan uji gigit, dan uji lipat yang lebih baik dibandingkan surimi yang dikemas plastik PE dan PP. Rata-rata kadar air surimi yang dikemas dengan ketiga jenis plastik berkisar antara 70-78% selama penyimpanan 28 hari dengan posisi penyimpanan yang berbeda. Kadar air pada surimi yang dikemas menggunakan ketiga jenis kemasan mengalami peningkatan seiring lamanya waktu penyimpanan. Angka lempeng total surimi menunjukkan nilai yang melebihi standar SNI 2694:2013. Semakin lama penyimpanan, maka semakin bertambah pula jumlah mikroba pada surimi.
EFFECT OF RAW MATERIALS VARIATIONS AND FERMENTATION TIME ON THE SENSORY CHARACTERISTICS OF TERASI Perceka, Medal Lintas; Cesrany, Mahaldika; Khairunnisa, Anis; Budiadnyani, I Gusti Ayu; Samanta, Pinky Natalia
Jurnal Perikanan Unram Vol 15 No 6 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i6.2036

Abstract

Terasi is a traditional fermented product from Indonesian. Terasi was favoured by Indonesian people and used as spice in various dishes. The purposed of this study was to evaluate the effect of raw materials variations and fermentation time on the sensory hedonic of terasi. There were four varitions, terasi made from rebon, vaname shrimp, lemuru fish meat and lemuru fish head and bones. Each terasi was fermented for 4,5 and 6 weeks. Data anlysed used ANNOVA followed by Duncan’s further test for result that showed significant differences. The result showed that variations in raw materials showed a significantly different effect (P<0,05) on the sensory-hedonic (appearance, smell, taste, and tecture) of terasi, while variations in fermentation time didn’t show a significantly different (p>0,05). In general, terasi that was most preferred by panelists was terasi made from rebon which was fermented for 4 weeks with the specifications of clean appearance, specific to very specific terasi types, which has a distinctive shrimp-like smell and flavour. It also has dry and crumble texture.
Kajian Manajemen Risiko K3 pada Proses Produksi Pemindangan Ikan di Sentra Pengolahan Kusamba Budiadnyani, I Gusti Ayu; Sumandiarsa, I Ketut; Nugraha, I Made Aditya; Utari, Siluh Putu Sri Dia; Astiana, Ika; Farida, Iftachul; Samanta, Pinky Natalia; Cesrany, Mahaldika; Khairunnisa, Anis; Perceka, Medal Lintas; Masrin, Putri Yuliana
Jurnal Penyuluhan Perikanan dan Kelautan Vol 19, No 3 (2025)
Publisher : Program Studi Penyuluhan Perikanan Politeknik Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33378/jppik.v19i3.625

Abstract

Sentra Pengolahan Ikan Kusamba merupakan pusat industri pemindangan tradisional yang berperan penting dalam perekonomian masyarakat pesisir Kabupaten Klungkung. Namun, proses produksinya masih memiliki berbagai potensi risiko Keselamatan dan Kesehatan Kerja (K3), terutama akibat paparan panas, penggunaan peralatan konvensional, serta kondisi kerja yang belum ergonomis. Penelitian ini bertujuan mengidentifikasi sumber bahaya, menilai tingkat risiko kerja, dan menentukan upaya pengendalian menggunakan metode Hazard Identification, Risk Assessment, and Determining Control (HIRADC). Penelitian dilakukan secara deskriptif kuantitatif melalui observasi, wawancara, dan kuesioner kepada 15 pekerja pada setiap tahapan produksi. Hasil penelitian menunjukkan bahwa tahap perebusan memiliki risiko tertinggi (84,42%), diikuti penyiangan (74,03%), sementara pengemasan dan pendinginan tergolong risiko rendah. Sebanyak 73,3% pekerja telah menggunakan APD, namun kepatuhan dan ketersediaannya masih perlu ditingkatkan. Faktor risiko dominan meliputi lingkungan kerja panas dan lembap (60%), keterbatasan APD (26,67%), kerusakan peralatan (20%), serta tata letak kerja yang kurang aman (26,67%). Meskipun seluruh pekerja telah mengikuti pelatihan K3, penerapannya masih bersifat individual. Oleh karena itu, diperlukan penguatan sistem K3 melalui penyusunan SOP, peningkatan APD, pengawasan rutin, serta perbaikan fasilitas kerja untuk mendukung keselamatan, produktivitas, dan keberlanjutan industri.
Co-Authors Achmad Poernomo Andrayuga, I Wayan Anis Khairunnisa, Anis Ardiyanti, Putu Ayu Asriani Asriani Azimatun, Muhamad Maulana Nur Bharata, Made Tisna Adhi Cesrany, Mahaldika Faisal Faisal Farida Ariyani Febrianti, Desy Heny Budi Purnamasari I Gusti Ayu Budiadnyani I Made Aditya Nugraha I Nyoman Sujana Ika Astiana Irfan Restu Fauzan Irwandi, Nurul Anisa Mala Nurilmala Masrin, Putri Yuliana Niken Dharmayanti Nofi Sulistiyo Rini Nurhaliza, Niken Pajriyanti, Nurlaela Panjaitan, Fenny Crista A Panjaitan, Fenny Crista Anastasia Petrus Pieter Ringgo Pradnyani, Ni Made Anggun Putri, Ni Made Anggun Pradnyani Qurrahman, Taufiq Resti Nurmala Dewi Rufnia Ayu Afifah Salampessy, Randi Bokhy Syuliana Samanta, Pinky Natalia Samsul Arifin siluh putu sri dia utari Sumandiarsa, I Ketut Syah, Ardi Rahman TATI NURHAYATI Utari, Siluh Putu Sri Dia Yumi Welviani