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All Journal JURNAL PERIKANAN DAN KELAUTAN TROPIS The Journal of Experimental Life Sciences (JELS) Alchemy : Journal of Chemistry AGRIMOR JFMR (Journal of Fisheries and Marine Research) Samakia: Jurnal Ilmu Perikanan Bakti Cendana: Jurnal Pengabdian Masyarakat Social Engagement: Jurnal Pengabdian Kepada Masyarakat Madani: Jurnal Pengabdian Masyarakat dan Kewirausahaan
Ulfatul Mardiyah
Universitas Ibrahimy
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Social Sciences Other

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Sosialisasi Deteksi Formalin Untuk Meningkatkan Kesadaran Siswi SMA Ibrahimy Terhadap Pentingnya Keamanan Pangan Mardiyah, Ulfatul; Jamil, Siti Nur Aisyah
Social Engagement: Jurnal Pengabdian Kepada Masyarakat Vol. 2 No. 3 (2024): Juni 2024
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Internasional Batam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37253/se.v2i3.9236

Abstract

Penggunaan Formalin pada produk pangan dilarang berdasarkan Peraturan Menteri Kesehatan Republik Indonesia Nomor 33 Tahun 2012 tentang Bahan Tambahan Pangan (BTP) karena dianggap berbahaya bagi kesehatan. Namun, masih tingginya penggunaan formalin di masyarakat membuat kegiatan pengabdian tentang sosialisasi deteksi formalin khususnya pada ikan menjadi penting untuk dilakukan. Sasaran kegiatan pengabdian ini adalah siswi kelas XII SMA Ibrahimy Sukorejo Situbondo. Tujuan dari kegiatan ini adalah agar siswi SMA Ibrahimy selaku konsumen ikan dapat memiliki pengetahuan yang cukup mengenai bahan kimia formalin serta ciri-ciri dan bahaya formalin, cara identifikasi dan pengujian kandungan formalin pada bahan makanan khusunya ikan. Selain itu untuk meningkatkan kesadaran siswi SMA Ibrahimy akan pentingnya makanan yang sehat dan aman dengan mencegah paparan bahan tersebut melalui makanan. Kegiatan pengabdian masyarakat ini terbagi menjadi tiga tahap yaitu persiapan, pelaksanaan, dan evaluasi. Hasil dari kegiatan pengabdian ini menunjukkan keberhasilan yang cukup tinggi karena pengetahuan siswi kelas XII SMA Ibrahimy mengenai formalin mengalami peningkatan sehingga para peserta dapat menyadari betapa pentingnya makanan yang sehat dan aman untuk kesehatan. Selain itu keterampilan siswi dalam mengidentifikasi formalin semakin meningkat setelah diadakannya kegiatan pengabdian tentang sosialisasi deteksi formalin.
Pembuatan Hidrolisat Ikan Rucah Sebagai Penyedap Rasa Alami dengan Memanfaatkan Enzim Bromelin pada Buah Nanas (Ananas comosus) Mardiyah, Ulfatul; Jasila, Ismi; Arianty, Devi
Samakia : Jurnal Ilmu Perikanan Vol 15 No 1 (2024): Samakia: Jurnal Ilmu Perikanan
Publisher : Faculty of Science and Technology University Ibrahimy

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35316/jsapi.v15i1.4781

Abstract

Producing protein hydrolysates from trash fish is important to increase the added value and utilization of trash fish itself. The hydrolysis process of trash fish is carried out enzymatically using the enzyme bromelain to produce peptide chains and umami amino acids such as glutamic acid. The aim of this research was to determine the effect of variations in the addition of bromelain enzymes to pineapple fruit on glutamic acid levels, organoleptic properties, and the proximate content of trash fish hydrolyzate as a natural flavoring. The design of this research was an experimental study using a completely randomized design (CRD) with levels of pineapple extract and bromelain enzyme addition of 10%, 15%, and 20%. The results of soluble protein testing and organoleptic tests were carried out using analysis of variance (ANOVA). Further testing uses the Duncan test. to determine the best treatment using the effectiveness index test. The results of organoleptic testing of trash fish hydrolyzate show that differences in pineapple juice concentration (bromelain enzyme) of 10% (P1), 15% (P2), and 20% (P3) have a significant effect on consumer acceptability based on taste and aroma attributes. Meanwhile, the color attributes of trash fish hydrolyzate did not differ significantly between treatments. The highest monosodium glutamate content was found in the third treatment (P3; 20%). The water content, ash content, fat content, and protein content of the trash fish hydrolyzate with the best treatment (P3; 20%) were respectively 95.11%, 6.50%, 3.44%, and 82.06%.
Karakteristik Sifat Fisik Amplang Ikan Lele (Clarias sp) Dengan Penambahan Karagenan Jamil, Siti Nur Aisyah; Mardiyah, Ulfatul; Lutfiah, Linda
Samakia : Jurnal Ilmu Perikanan Vol 15 No 1 (2024): Samakia: Jurnal Ilmu Perikanan
Publisher : Faculty of Science and Technology University Ibrahimy

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35316/jsapi.v15i1.4783

Abstract

Fish is a perishable food so it needs to be handled appropriately, namely by processing it into a product in the form of amplang made from catfish. Catfish is a fish that is widely cultivated in Indonesia. Considering the abundant production of catfish, it is necessary to make variations, namely by adding carrageenan from the seaweed Euchema cottonii as a determinant of the physical and organoleptic properties of catfish amlang in the form of flowering power and organoleptic tests of color, taste, aroma, texture and crispness of amlang. The formulation of the problem in this research is how the addition of carrageenan affects the physical and organoleptic properties of catfish amlang and what is the best formulation for adding carrageenan to catfish amlang based on physical and organoleptic properties. Meanwhile, the aim of this research is to determine the effect of adding carrageenan on the physical and organoleptic properties of catfish amplang and to find out the best formulation for adding carrageenan to catfish amplang. This research is an experimental study using carrageenan as a determinant of physical and organoleptic properties in catfish amplang using 4 treatments (P0) as control, (P1) 1%, (P2) 2% (P3) 3%. Data were analyzed using the SPSS type 26 application with the ANOVA test at a confidence level of 95% with Duncan's advanced test. Meanwhile, to determine the best treatment, use the De Garmo method. The results of the research showed that the addition of carrageenan had a significant effect on the physical properties of catfish amplang's swellability, organoleptic attributes of color, taste, texture and crispness. However, the addition of carrageenan had no effect on the aroma attributes of catfish amplang. The best formulation for making catfish amplang is P1 treatment with the addition of 1% carrageenan based on the De Garmo method with a productivity value (NP) of 0.98.
Analisis Kelayakan Usaha Pemindangan Ikan di UD. Samudra Pasai Desa Sumberanyar Kabupaten Situbondo Mardiyah, Ulfatul; Jannah, Wildatul; Sawiya, Sawiya; Ningsih, Ika Junia
AGRIMOR Vol 9 No 2 (2024): AGRIMOR - April 2024
Publisher : Fakultas Pertanian, Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/ag.v9i2.2422

Abstract

Pindang fish is a type of traditional processing that functions to extend the relatively short shelf life of fish. Fish farming has the potential to increase national fish consumption and can also improve the community's economy, especially in Sumberanyar Village, Situbondo Regency. Thus, it is necessary to carry out an income analysis to determine whether the business activity is feasible or not. The aim of this research is to determine the revenue value, total costs, profits, and feasibility of fish farming businesses based on the R/C ratio and payback period. The sampling method used in this research is the purposive sampling method. Data collection methods include observation, interviews, literature study, and documentation. Respondents in this research were fish entrepreneurs at UD. Samudra Pasai, Sumberanyar Village, Situbondo Regency. The results of the financial analysis show that the average income is 66,436.000/month, and the average total costs incurred are 55.015.248/month, so the average profit is The average obtained was 11.420.752. Based on the business feasibility analysis, it is known that the R/C ratio is 1.2 and the payback period is 5,7 years. These results indicate that the fish farming business is feasible but requires business development to increase profits so that the payback period is <5 years.
Identifikasi Mikroplastik pada Ikan Kembung (rastrelliger sp.) di Pasar Tradisional Oesapa Kota Kupang Provinsi Nusa Tenggara Timur arianty, Devi; Sari, Kumala; Mardiyah, Ulfatul
Samakia : Jurnal Ilmu Perikanan Vol 15 No 2 (2024): Samakia: Jurnal Ilmu Perikanan
Publisher : Faculty of Science and Technology University Ibrahimy

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35316/jsapi.v15i1.4870

Abstract

Pasar tradisional Oesapa terletak di kelurahan Oesapa selatan, kecamatan Kelapa Lima Kota Kupang. Letak pasar Oesapa berdekatan dengan laut sehingga banya sekali aktifitas masyarakat yang menghasilkan peningkatan sampah atau limbah seperti plastik kemasan, botol-botol minuman, makanan sisa dan limbah ikan hasil penjualan. Sampah plastik dapat terurai menjadi partikel kecil yang disebut mikroplastik dan dapat terdistribusi pada bagian kolom air sehingga tanpa disengaja tertelan oleh ikan-ikan salah satunya ikan Kembung (Rastrelliger sp). Tujuan penelitian ini untuk mengidentifikasi tipe dan kelimpahan mikroplasti pada saluran pencernaan ikan Kembung yang dijual di pasar tradisional Oesapa Kota Kupang. Design penelitian ini adalah deskriptif kualitatif dengan melakukan survey langsung dan mengambil sampel ikan dari beberapa tempat penjualan di Pasar tradisional Oesapa. Pengambilan sampel sebanyak 30 ekor yang berukuran 16,4 – 25,7 cm dibagi menjadi tiga kelas. Hasil penelitian menunjukkan bahwa saluran pencernaan ikan Kembung pada tiap kelas mengandung tipe film, granule, fragment dan fiber. Pada kelas ketiga ukuran (23,6-25,7 cm) menghasilkan total mikroplastik tertinggi yaitu 3,40 partikel/ind. Sedangkan dari semua kelas ikan, tipe mikroplastik fragment menghasilkan nilai rata-rata kelimpahan tertinggi yaitu 0,69 + 0,57 partikel/ind.
Pelatihan Pengolahan Sambal Ikan Teri Berbasis Daya Terima Konsumen Pada Mahasiswa Universitas Ibrahimy Mardiyah, Ulfatul; Ramli, Ramli; Jamil, Siti Nur Aisyah; Sandra, Lovi
Bakti Cendana Vol 6 No 2 (2023): Bakti Cendana: Jurnal Pengabdian Masyarakat
Publisher : LPPM Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/bc.6.2.2023.103-111

Abstract

Kegiatan pelatihan pengolahan sambal ikan teri terhadap 12 mahasiswa Universitas Ibrahimy merupakan komponen penting dari proses pendidikan, yang merupakan upaya dasar untuk mempersiapkan mahasiswa untuk perannya di masa depan. Kegitan pelatihan pengolahan sambal ikan teri bertujuan untuk membekali mahasiswa agar dapat menginovasi olahan ikan teri berbasis daya terima konsumen, juga untuk menumbuhkan kreatifitas mahasiswa dalam mengolah produk hasil perikanan. Kegiatan ini diawali dengan tahap persiapan, dilanjutkan dengan tahap penyuluhan segaligus pelatihan, dan yang terakhir adalah tahap evaluasi. Hasil dari kegiatan ini menunjukkan bahwa pengetahuan siswa tentang pengolahan sambal ikan teri mengalami peningkatan. Selain itu, mahasiswa mampu mempraktekkan metode sederhana analisis sensori (menentukan penerimaan konsumen) sambal ikan teri beserta teknik pengemasannya.
Co-Authors A. Ghanaim Fasya Abdul Muqsith Ahmad Hanapi Devi arianty Jamil, Siti Nur Aisyah Jannah, Wildatul Jasila, Ismi KIKI FIBRIANTO Kumala Sari Lovi Sandra Lutfiah, Linda Miftahurrahmah Miftahurrahmah, Miftahurrahmah Ningsih, Ika Junia Ramli Ramli Sawiya Sawiya Simon Bambang Widjanarko Siti Nur Aisyah Jamil Siti Rodiyah Suci Amalia