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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 Jambura FIsh Processing Journal 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 Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Social Sciences Other

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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.
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.
Pembuatan Hidrolisat Ikan Rucah Sebagai Penyedap Rasa Alami dengan Memanfaatkan Enzim Bromelin pada Buah Nanas (Ananas comosus) Ulfatul Mardiyah; Ismi Jasila; Devi Arianty
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 Siti Nur Aisyah Jamil; Ulfatul Mardiyah; Linda Lutfiah
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.
Pengaruh Perbedaan Konsentrasi KCI Terhadap Karakterisitik Refined Karagenan dari Rumput Laut (Euchema Spinosum) Devi arianty; Siti Halija; Ulfatul Mardiyah
Samakia : Jurnal Ilmu Perikanan Vol 16 No 2 (2025): 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.v16i2.7531

Abstract

Eucheuma spinosum is a seaweed that produces refined carrageenan, a type of carrageenan that has been processed and purified to remove impurities and non-carrageenan components, resulting in a product with higher purity and better quality. Refined carrageenan is generally used in various products in the food and cosmetic industries as a thickener, stabilizer, and gelling agent. The study aims to determine the effect of KCl precipitation solution on the yield, pH, moisture content, and ash content of refined carrageenan from Eucheuma spinosum seaweed. This study used a completely randomized design with three KCl concentrations: 1%, 1.25%, and 1.5%. The stages of refined carrageenan production included washing, soaking in a 0.15% KOH solution, rinsing with water until reaching a neutral pH, extraction, precipitation for 30 minutes with KCl solution at various concentrations, filtration, and drying in an oven at 70°C for 48 hours.The results showed that the highest yield was obtained with the 1.5% KCl treatment, which was 6.23%, while the best results for pH, ash content, and moisture content were found at the 1% KCl concentration, with values of 6.30, 20.07%, and 4.55%, respectivelys.
Pengaruh Lama Pemanasan terhadap Karakteristik Kimia Keripik Tulang Lele Ika Junianingsih; Ulfatul Mardiyah; Ismi Jazila
Samakia : Jurnal Ilmu Perikanan Vol 16 No 2 (2025): 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.v16i2.8170

Abstract

Pengolahan ikan lele (Clarias sp.) baik secara modern maupun tradisional dapat meningkatkan nilai tambah dan memperpanjang masa simpan produk, namun menghasilkan limbah tulang yang berpotensi mencemari lingkungan. Pemanfaatan limbah tulang lele menjadi keripik merupakan inovasi pengolahan limbah untuk menghasilkan camilan bergizi tinggi yang mengandung protein, karbohidrat, dan kalsium. Penelitian ini bertujuan untuk mengetahui pengaruh lama pemanasan terhadap karakteristik kimia keripik tulang lele serta menentukan formulasi terbaik berdasarkan analisis proksimat. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan perlakuan lama pemanasan presto 20, 25, dan 30 menit. Parameter yang diamati meliputi kadar air, abu, lemak, protein, dan karbohidrat. Hasil menunjukkan bahwa lama pemanasan berpengaruh nyata terhadap semua parameter. Pemanasan 30 menit menghasilkan kadar air 4,51%, abu 6,96%, lemak 47,04%, protein 14,38%, dan karbohidrat 27,11%. Berdasarkan analisis Bayes, perlakuan 30 menit merupakan formulasi terbaik dengan karakteristik kimia paling stabil dan nilai gizi optimal. Pemanfaatan limbah tulang lele sebagai keripik tidak hanya meningkatkan nilai tambah produk, tetapi juga mendukung pengelolaan limbah perikanan secara berkelanjutan
Implementasi Good Manufacturing Practices (GMP) Pada Proses Pengalengan Ikan Lemuru (Sardinella longiceps) Dengan Media Saus Tomat Di PT. PHI Banyuwangi Amiyah, Nur; Mardiyah, Ulfatul
Jambura Fish Processing Journal Vol 8, No 1 (2026): VOLUME 8 NOMOR 1, JANUARY 2026
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v8i1.34435

Abstract

The fish processing industry plays a crucial role in providing nutritious, safe, and high-quality food for consumers. One of the key efforts to ensure product quality and safety is the implementation of Good Manufacturing Practices (GMP) throughout the production stages. This study aims to examine the implementation of GMP in the canning process of lemuru fish (Sardinella longiceps) with tomato sauce at PT. PT. PHI. The research employed a descriptive method with data collection techniques including observation, interviews, and direct participation in the production process. The results show that GMP implementation at PT. PHI complies with the established standards, as indicated by a hygienic production system, consistent quality control, and well-managed documentation. Although there are several aspects that still require improvement, such as upgrading the toilet door system, the company's commitment to continuous improvement indicates that product quality will be maintained. Through proper GMP implementation, PT. PHI is able to maintain consumer trust by providing safe, hygienic, and high-quality canned fish products.
Optimization of Time and Temperature Gelatin Extraction from Pink Perch (Nemipterus bathybius) Head using Response Surface Methodology (RSM) Mardiyah, Ulfatul; Widjanarko, Simon Bambang; Fibrianto, Kiki
The Journal of Experimental Life Science Vol. 9 No. 2 (2019)
Publisher : Graduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1260.123 KB) | DOI: 10.21776/ub.jels.2019.009.02.06

Abstract

Gelatin from fisheries byproducts was very potential to be used as an alternative gelatin substitute for bovine and porcine gelatin. In this study, optimization of pink perch head gelatin extraction was carried out based on temperature and extraction time. Factorial design and Response Surface Methodology (RSM) were used to optimize the gelatin extraction process of pink perch (Nemipterus bathybius) head. The purpose of this research was to determine the optimum condition of the pink perch head extraction process based on the temperature and time of extraction. The extraction temperature (50°C - 90°C), and the extraction time (3 - 7 hours) were the independent variables. The response variables of this study were the yield of gelatin (%), gel strength (g.bloom) and viscosity (cP). The optimum extraction conditions were obtained at the extraction temperature of 74.40°C for 5.42 hours with a yield of 5.31%, the gel strength of 311.01 g.bloom and the viscosity of 5 cP. Considering its similarity to the commercial gelatin, particularly on their chemical characteristics, it can be suggested that the head of pink perch is a potential alternative of gelatin source. Keywords: Extraction, Gelatin, Optimization, Pink Perch Head
Co-Authors A. Ghanaim Fasya Abdul Muqsith Ahmad Hanapi Amiyah, Nur Devi arianty Devi Arianty Ika Junianingsih Ismi Jasila Ismi Jazila Jamil, Siti Nur Aisyah Jannah, Wildatul Jasila, Ismi KIKI FIBRIANTO Linda Lutfiah Lovi Sandra Miftahurrahmah Miftahurrahmah, Miftahurrahmah Ningsih, Ika Junia Ramli Ramli Sawiya Sawiya SIMON BAMBANG WIDJANARKO Siti Halija Siti Nur Aisyah Jamil Siti Nur Aisyah Jamil Siti Rodiyah Suci Amalia