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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Perikanan dan Kelautan Jurnal Teknologi Pertanian Jurnal Sains dan Teknologi Pangan Science and Technology Indonesia Jurnal Sinergitas PkM & CSR FaST : Jurnal Sains dan Teknologi JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) Amerta Nutrition Canrea Journal: Food Technology, Nutritions, and Culinary Journal Asian Journal of Aquatic Sciences Jurnal Abdi Insani Prosiding Konferensi Nasional PKM-CSR Jurnal Perikanan dan Kelautan Jurnal Perikanan
Yunita Eka Puspitasari
Perikanan Dan Kelautan, Universitas Brawijaya, Jl. Veteran Malang 65145 Jawa Timur
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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PELATIHAN ASSESSMENT MUTU NUGGET IKAN DENGAN UJI SENSORI DI DESA KRENCENG, KECAMATAN NGLEGOK, KABUPATEN BLITAR, JAWA TIMUR Hardoko, Hardoko; Suprayitno, Eddy; Prihanto, Asep Awaludin; Firdaus, Muhamad; Chamidah, Anies; Kartikaningsih, Hartati; Puspitasari, Yunita Eka; Tambunan, Jenny Ernawati; Djamaludin, Heder
Jurnal Abdi Insani Vol 12 No 4 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i4.2427

Abstract

Desa Krenceng merupakan daerah yang banyak dialiri sungai yang digunakan untuk pengairan pertanian, tetapi juga berpotensi untuk budidaya perikanan. Hasil budidaya perikanan sebagian besar dijual segar dan masih sedikikit yang diolah menjadi produk turunan seperti nugget ikan, bakso ikan, abon ikan, dan lain-lain. Pada pengabdian kepada masyarakat (PKM) ini dipilih produk  nugget ikan karena prosesnya mudah, dapat dikonsumsi semua golongan umur, dan berpotensi untuk mengatasi stunting. Tujuan pelaksanaan PKM ini untuk mengajarkan kepada mitra (kelompok Pemberdayaan Kesejahteraan Keluarga (PKK) Desa Krenceng, Kabupaten Blitar) membuat nugget ikan dan melakukan assessment mutu nugget ikan menggunakan uji organoleptik. Metode yang digunakan dalam PKM adalah Participatory Action Learning System (PALS). Mitra berpartisipasi dalam pembuatan nugget ikan dan penilaian mutu secara organoleptik melalui uji hedonik, skoring atribut, dan perbandingan jamak. Uji hedonik menilai tingkat kesukaan, skoring atribut mengukur intensitas sensori, sedangkan perbandingan jamak membandingkan karakteristik produk dengan produk sejenis di pasar. Mitra berhasil membuat produk nugget ikan nila. Hasilnya penilaian sensori hedonik diperoleh bahwa tingkat kesukaan atribut rasa, aroma, tekstur, dan kerenyahan nugget komersil masih lebih disukai daripada nugget ikan hasil praktek.  Dari perbandingan jamak diperoleh bahwa atribut nugget ikan hasil praktek yang sama dengan nugget komersil hanya pada atribut warna, sedangkan atribut rasa, aroma, tekstur, dan kerenyahan berbeda dengan nugget komersil.  Dengan demikian mitra mampu membuat produk nugget ikan dan mampu menilai mutu nugget ikan secara sensori, meskipun nugget hasil praktek masih lebih rendah mutunya daripada nugget komersil.
PENGOLAHAN SATE GURITA (Octopus sp.) di UMKM. MINA JAYA MANDIRI, PANTAI KONDANG MERAK, DESA SUMBERBENING, KECAMATAN BANTUR, KABUPATEN MALANG Puspitasari, Yunita Eka; Rohmatuzzahro, Umi; Hardoko, Hardoko; Suprayitno, Eddy; Djamaluddin, Heder; Tambunan, Jeny Ernawati; Panjaitan, Mickhael A.P.; Chamidah, Anies
Jurnal Abdi Insani Vol 11 No 3 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i3.1784

Abstract

Satay or satay is a food that is very popular with everyone and is quite popular in Indonesia, Malaysia and Singapore. Satay can be made from beef, chicken, lamb, and seafood such as tuna and shellfish. So far, octopus in the South Malang coastal area is also found in abundance during the season and is only sold in the form of fresh octopus. UMKM Mina Jaya Mandiri intends to serve processed octopus in the form of satay, so it is collaborating with the Malang Regency Fisheries and Maritime Service and Brawijaya University universities to get training on the diversification of processed octopus, in this case octopus satay. This community service program aims to (1) provide a general overview of the processing of octopus satay (2) train fish processors at Kondang Merak Beach MSMEs to make octopus satay products using a semi-mechanical grill. This community service activity was carried out by simulating the processing of octopus satay using a semi-mechanical grill. The results of community service activities at UMKM Mina Jaya Mandiri, Kondang Merak Beach show that MSME business actors are enthusiastic about making octopus satay in their respective places of business. The application of a semi-mechanical grill in making octopus satay provides a taste that is more popular with the public and is more efficient in terms of grilling time. This can encourage MSMEs to process fresh octopus into octopus satay using mechanical grilling technology and increase business actors' income from the increasing number of tourists visiting and enjoying various seafood culinary preparations at Kondang Merak Beach.
KARAKTERISASI FISIKO KIMIA DAN INHIBISI α-GLUKOSIDASE BERAS ANALOG DARI BUAH Rhizophora mucronata [CHARACTERIZATION OF PHYSICO-CHEMICAL AND α-GLUKOSIDASE INHIBITION OF ANALOG RICE FROM Rhizophora mucronata FRUIT] Hardoko, Hardoko; Alfiana, Devy; Puspitasari, Yunita Eka
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 2 No. 1 (2018): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRAKPenelitian ini untuk mengetahui karakteristik fisiko kimia dan inhibisi α-glukosidase  beras analog dari tepung buah R. mucronata, tepung singkong, dan tepung E. cottonii. Penelitian ini dilaksanakan pada bulan April - Oktober 2016. Metode eksperimen melalui perlakuan rasio tepung buah R. mucronata dengan Tepung singkong (60:40, 70:30, 80:20) dan penambahan tepung E. cottonii (0, 3, 5, 7%).  Pembuatan beras analog menggunakan extruder. Hasilnya menunjukkan bahwa perlakuan rasio tepung buah R. mucronata dengan tepung singkong dan penambahan tepung E. cottonii berpengaruh posistif nyata terhadap inhibisi Î±-glukosidase dan sifat fisiko kimia beras.  Semakin tinggi jumlah tepung  buah R. mucronata yang digunakan makin tinggi aktivitas inhibisi Î±-glukosidase dan menurunkan nilai IC50. Beras analog terbaik adalah yang terbuat dari tepung buah R. mucronata 60%, tepung singkong 40%, dan tepung rumput laut E. cottonii 5%. Beras ini mempunyai nilai IC50 33,42 ppm, kadar air 8,46%, kadar serat pangan 38,96%, berwarna merah (nilai oHue 44,86), cooking time 11,35 menit, volume pengembangan 135,09%, dan kadar pati 51,44%.
Pengembangan Motif Eco-print dari Pewarna Alami Limbah Tepung Buah Bakau di Poklahsar Sumber Rejeki, Nguling, Pasuruan, Jawa Timur Puspitasari, Diah Agustina; Puspitasari, Yunita Eka; Iyati, Wasiska; Sumarto, Tria Are; Gaol, Nanda Lumban; Putra, Aditya Pratama; Kamila, Virda; Rahayu, Agustina
JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) Vol 9, No 2 (2025): November
Publisher : Institut Teknologi Adhi Tama Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.jpp-iptek.2025.v9i2.6763

Abstract

Buah mangrove R. mucronata digunakan oleh masyarakat pesisir sebagai bahan baku keripik buah mangrove yang diolah sebagai tepung terlebih dahulu. Buah dari R. mucronata memiliki kandungan tanin sebesar 670 mg/kg. Proses pembuatan tepung buah R. mucronata memiliki hasil samping berupa air limbah perendaman dan perebusan. Limbah yang dihasilkan dapat digunakan sebagai bahan pewarna alami pembuatan produk eco-print. Kegiatan pengabdian masyarakat di Poklahsar Sumber Rejeki, Nguling, Pasuruan, Jawa Timur, memproduksi keripik mangrove dengan dua tujuan utama: 1) mengembangkan motif eco-print dan menggunakan limbah produksi tepung buah mangrove sebagai bahan baku eco-print; serta 2) meningkatkan pendapatan Poklahsar Sumber Rejeki dengan mempelajari teknik pengemasan dan pemasaran produk eco-print. Metode yang digunakan adalah focus group discussion dan partisipasi aktif. Hasil menunjukkan bahwa Poklahsar Sumber Rejeki mampu mengembangkan motif eco-print sesuai dengan motif khas di Pasuruan. Terkait dengan pemasaran, team kegiatan pengabdian masyarakat juga mengenalkan cara mengemas dan teknik pengambilan gambar menggunakan alat yang lebih modern untuk meningkatkan daya tarik produk eco-print. Di masa mendatang, produk eco-print dengan kemasan yang baik dapat digunakan sebagai oleh-oleh dari Desa Wisata Mangrove Penunggul.
In silico approaches to analyse Acanthus ilicifolius leaves extract as α-glucosidase and α-amylase inhibitors Puspitasari, Yunita Eka; Yunita Aminatus Sholichah; Naufal Rakha Defransyah; Titik Dwi Sulistiyati; Luthfi Ari Prihanto; Angga Wira Perdana; Hardoko Hardoko; Irenia Paulin Hutapea
jurnal1 VOLUME 8 ISSUE 2, DECEMBER 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i2.1165

Abstract

α-glucosidase and α-amylase inhibitors were employed as treatments for type II diabetes. Acarbose, a commonly used commercial medicine for diabetes, has been widely utilized. However, it is associated with gastrointestinal adverse effects.  Hence, the investigation of mangrove plants as potential sources of α-glucosidase and α-amylase inhibitors has garnered significant interest. In Indonesia, the leaves of the Acanthus ilicifolius shrub, commonly known as mangrove, are processed into black and green tea.   Nevertheless, the investigation of phytochemical substances and their potential as antidiabetic agents has not yet been conducted.   Hence, the objective of this study was to determine the phytochemical constituents of the extract obtained from A. ilicifolius mangrove leaves and to evaluate its inhibitory effects on α-glucosidase and α-amylase enzymes using computational methods. The investigations consisted of two steps: the identification of phytochemical substances and the analysis of molecular docking between receptor α-glucosidase (PDB ID: 3A4A) and α-amylase (PDB ID: 4GQR). A. ilicifolius leaf extract contains a variety of phytochemical compounds, including terpenoids (oleanolic acid), steroid (flurandrenolide), flavonoid (corymboside, scutellarin, apigenin 7-O-glucuronide, luteolin, glycitein, apigenin, 4-coumaric acid, were identified in this study. In binding interactions with α-glucosidase, three compounds—reserpine (-10 kcal/mol), scuttelarin (-9.9 kcal/mol), and apigenin-7-glucuronide (-9.9 kcal/mol)—establish a higher energy binding in comparison to the other ligands. Four compounds extracted from the leaves of A. ilicifolius, particularly corymboside, apigenin-7-glucuronide, scutellarin, and oleanolic acid, exhibit greater molecular affinity in their interaction with α-amylase. As a result, it can be deduced that the leaf extract of A. ilicifolius exhibits significant inhibitory activity against α-glucosidase and α-amylase via in silico techniques. As a result, it can be deduced that the leaf extract of A. ilicifolius exhibits significant inhibitory activity against α-glucosidase and α-amylase via in silico methods.
KARAKTERISASI FISIKO KIMIA DAN INHIBISI α-GLUKOSIDASE BERAS ANALOG DARI BUAH Rhizophora mucronata [CHARACTERIZATION OF PHYSICO-CHEMICAL AND α-GLUKOSIDASE INHIBITION OF ANALOG RICE FROM Rhizophora mucronata FRUIT] Hardoko Hardoko; Devy Alfiana; Yunita Eka Puspitasari
FaST : Jurnal Sains dan Teknologi Vol. 2 No. 2 (2018): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRAKPenelitian ini untuk mengetahui karakteristik fisiko kimia dan inhibisi α-glukosidase  beras analog dari tepung buah R. mucronata, tepung singkong, dan tepung E. cottonii. Penelitian ini dilaksanakan pada bulan April - Oktober 2016. Metode eksperimen melalui perlakuan rasio tepung buah R. mucronata dengan Tepung singkong (60:40, 70:30, 80:20) dan penambahan tepung E. cottonii (0, 3, 5, 7%).  Pembuatan beras analog menggunakan extruder. Hasilnya menunjukkan bahwa perlakuan rasio tepung buah R. mucronata dengan tepung singkong dan penambahan tepung E. cottonii berpengaruh posistif nyata terhadap inhibisi Î±-glukosidase dan sifat fisiko kimia beras.  Semakin tinggi jumlah tepung  buah R. mucronata yang digunakan makin tinggi aktivitas inhibisi Î±-glukosidase dan menurunkan nilai IC50. Beras analog terbaik adalah yang terbuat dari tepung buah R. mucronata 60%, tepung singkong 40%, dan tepung rumput laut E. cottonii 5%. Beras ini mempunyai nilai IC50 33,42 ppm, kadar air 8,46%, kadar serat pangan 38,96%, berwarna merah (nilai oHue 44,86), cooking time 11,35 menit, volume pengembangan 135,09%, dan kadar pati 51,44%.
EFFECTS OF Bruguiera gymnorrhiza MANGROVE FRUIT FLOUR ON THE SENSORY, PHYSICAL, AND CHEMICAL CHARACTERISTICS OF SNACK BARS Arisandi, Desy; Puspitasari, Yunita Eka; Romadhon, Haydar Zakaryya; Sulistiyati, Titik Dwi; Hardoko; Anies Chamidah; Mirza Gulam Ahmad; Perdana, Angga Wira
Jurnal Teknologi Pertanian Vol. 27 No. 1 (2026)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2026.027.01.7

Abstract

The increasing demand for practical, nutritious, and locally sourced food products highlights the need to explore mangrove-based ingredients as functional alternatives in snack formulations. This study investigated the effect of Bruguiera gymnorrhiza fruit flour substitution on the sensory, physical, and chemical characteristics of snack bars to determine the most acceptable formulation based on the overall balance of product quality attributes. Four substitution levels (0%, 5%, 10%, 15%) were tested under a Completely Randomized Design (CRD). Sensory evaluation (n = 50), hardness testing, color measurement (L*, a*, b*, Hue°), proximate composition, caloric value, and carbohydrate content using the Luff–Schoorl method were conducted. The 5% substitution showed the most acceptable overall sensory performance, with the highest scores for color (3.28), aroma (3.24), and texture (3.31), although the control treatment showed the highest taste score. Increasing mangrove flour concentration decreased brightness and yellowness, while increasing redness due to enzymatic and Maillard browning. Hardness rose significantly, reaching 797.60 gf at 15%. The selected 5% formulation, identified as the most acceptable overall treatment, contained 23.79% moisture, 1.57% ash, 9.35% fat, 10.01% protein, 53.55% carbohydrate, and 342.46 kcal. Carbohydrate levels increased progressively across treatments. Overall, Bruguiera gymnorrhiza flour increased energy density while maintaining acceptable product quality, suggesting its potential as a sustainable local ingredient for snack-bar development.
Co-Authors Alfiana, Devy Alifah Nur Fajrin Angga Wira Perdana Anies Chamidah Anies Chamidah Anitsa Rahmadhana Arisandi, Desy Asep Awaludin Prihanto Bambang Budi Sasmito Bambang Budi Sasmito Devy Alfiana Diah Agustina Puspitasari Diah Agustina Puspitasari, Diah Agustina Djamaluddin, Heder Djamaludin, Heder Eddy Suprayitno Fajrin, Alifah Nur Fajrin, Alifiah Nur Gaol, Nanda Lumban Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Heder Djamaludin Hezkiel Oktorully Tampubolon Irenia Paulin Hutapea Kamila, Virda Kartikaningsih, Hartati Luthfi Ari Prihanto Mariyana Sari Mikchaell Alfanov Pardamean Panjaitan Mirza Gulam Ahmad Mochamad Arega Alfikri Muhamad Firdaus Muhammad Fairuz Zenadine Naufal Rakha Defransyah Notonegoro, Hartoyo Nugroho, Pradipta Widyo Nyimas Lilyani Panjaitan, Mickhael A.P. Perdana, Angga Wira Pradipta Widyo Nugroho Prasis Damai Nursyam Hamijaya Putra, Aditya Pratama Putri Yurida Sari, Putri Yurida Rahayu, Agustina Rahmadhana, Anitsa Rohmatuzzahro, Umi Romadhon, Haydar Zakaryya Romasni Sitanggang Sari, Mariyana Sumarto, Tria Are Tambunan, Jenny Ernawati Tambunan, Jeny Ernawati Tampubolon, Hezkiel Oktorully Thaufani, Mohammad Ovan Titik Dwi Sulistiyati Titik Dwi Sulistiyati Titik Dwi Sulistiyati Titik Dwi Sulistiyati Titik Dwi Sulistiyati Wasiska Iyati Yunita Aminatus Sholichah Zenadine, Muhammad Fairuz