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All Journal Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Berkala Perikanan Terubuk Jurnal Mahasiswa Teknologi Hasil Perikanan JFMR (Journal of Fisheries and Marine Research) Jambura FIsh Processing Journal JASIEK (Jurnal Aplikasi Sains, Informasi, Elektronika dan Komputer) Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Journal Of Aquaculture Development and Environment International Journal of Marine Engineering Innovation and Research Jurnal Biosense Skyhawk: Jurnal Aviasi Indonesia Jurnal Penelitian Chanos Chanos Artha Imperium: Jurnal Pengabdian Kepada Masyarakat
Siti Tsaniyatul Miratis Sulthoniyah
Universitas PGRI Banyuwangi
Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Transportation Other

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PENGARUH SUHU PENGUKUSAN TERHADAP KANDUNGAN GIZI DAN ORGANOLEPTIK ABON IKAN GABUS (Ophiocephalus striatus Miratis, Siti Tsaniyatul; Sulistiyati, Titik Dwi; Suprayitno, H Eddy
Jurnal Mahasiswa Teknologi Hasil Perikanan Vol 1, No 1 (2013): JURNAL TEKNOLOGI HASIL PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (338.329 KB)

Abstract

Ikan gabus merupakan salah satu jenis ikan air tawar yang diketahui memiliki manfaat yang dapat meningkatkan kandungan albumin dan daya tahan tubuh. Untuk mendapatkan albumin, dilakukan dengan mengekstraknya dengan menggunakan ekatraktor vakum. Hasil akhir dari ekstraksi ini menghasilkan residu, salah satunya daging yang tidak dapat diekstrak kembali albuminnya namun masih memiliki kandungan gizi. Salah satu upaya untuk pemanfaatan residu adalah dengan mengolahnya menjadi abon ikan. Penelitian ini bertujuan untuk mengetahui pengaruh suhu pengukusan terhadap kandungan gizi dan organoleptik abon ikan gabus dan untuk mendapatkan suhu optimum untuk menghasilkan abon dengan kandungan gizi dan organoleptik terbaik. Perlakuan dalampenelitian ini adalah variasi suhu pengukusan, kemudian dilakukan analisis pada abon yang dihasilkan terhadap kadar albumin, kadar protein, kadar lemak, kadar air, kadar abu dan uji organoleptik (aroma, rasa, warna, tekstur). Hasil penelitian diolah menggunakkan Rancangan Acak Lengkap (RAL) sederhana dengan 3 kali ulangan. Hasil penelitian menunjukkan bahwa suhu pengukusan yang berbeda memberikan pengaruh yang nyata terhadap kandungan gizi dan organoleptik abon ikan. Perlakuan terbaik diperoleh pada suhu pengukusan 50 oC (A) dengan rata-rata nilai kadar albumin 1,1254%; kadar protein 8,5181%; kadar lemak 1,9731%; kadar air 5,3228%; kadar abu 3,6290%; nilai organoleptik aroma 8,7333; nilai organoleptik rasa 8,6111; nilai organoleptik warna 8,9222 dan nilai organoleptik tekstur 8,4000. Kata kunci: ikan gabus, abon, pengukusan, proksimat, organoleptik
Study of Fishery Commodities Cold Chain System at Malang City Ahmad S.F.Q.R. Mubarok; A.W Perdana; B.B Sasmito; B. Kusuma; E. Waluyo; M.T Aji; S.T.M Sulthoniyah
JFMR (Journal of Fisheries and Marine Research) Vol 5, No 2 (2021): JFMR VOL 5 NO.2
Publisher : JFMR (Journal of Fisheries and Marine Research)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2021.005.02.20

Abstract

Fishery commodity distribution system has not been widely studied. Cold chain system must be applied in fishery product distribution system. The study of the cold chain system will be discussed more in this study using a qualitative descriptive approach. The research was carried out with special research procedures related to the COVID 19 protocol. Qualitative data were taken by means of observations and interviews with respondents from fish mongers in traditional markets, Mlijo traders (mobile vegetable vendors) and consumers. The results showed that traditional markets are the sources of food supply in Malang City. The distribution chain shows that Mlijo traders play a major role in distributing fishery products directly to consumers. Consumers are very dependent on Mlijo traders in terms of purchasing daily food ingredients. The cold chain system has not been implemented well in traditional markets, while the cold chain system has been not applied by Mlijo traders.
Characterization of Fermented Product from Shrimp Waste and Anchovy (Stolephorus sp.) Siti Tsaniyatul Miratis Sulthoniyah; Nandya Fitri Rachmawati; Cici Agustin; Susi Santi; Yoga Aditya
Berkala Perikanan Terubuk Vol 50, No 1 (2022): Februari 2022
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.50.1.1377-1383

Abstract

The abundance of shrimp waste is a problem that has not yet been completely resolved and research is still ongoing. One effort that can overcome this problem is to use it as a raw material for making shrimp paste. The purpose of this research was to utilize shrimp shell waste as a food additive.  The research method used was experimental with five treatments, namely A1B1 (0:100), A2B2 (25:75), A3B3 (50:50), A4B4 (75:25) and A5B5 (100:0). Meanwhile, storage time was P1 (1 day), P2 (4 day), P3 (7 day) and P4 (30 day). The tested parameters were moisture content, pH and organoleptic (descriptive).  The results showed that the best formulation was the ratio of shrimp shell waste and anchovy of 25:75 (A2B2) with P3 storage time. The value of moisture content was 8.1% and pH was 7,3.  The smell of shrimp paste was not too strong with a reddish yellow color and a slightly rough texture.
Effect of Differences in Temperature and Storage Time on The Number of Microbes in Fresh Lemuru Fish (Sardinella lemuru) Nandya Fitri Rachmawati; Siti Tsaniyatul Miratis S.
International Journal of Marine Engineering Innovation and Research Vol 7, No 1 (2022)
Publisher : Institut Teknologi Sepuluh Nopember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (111.631 KB) | DOI: 10.12962/j25481479.v7i1.12458

Abstract

lemuru fish is a pelagic fish that is widely found in Indonesian waters that have an economical selling price. Fish is a food that is easily damaged so it requires good and correct handling. The purpose of this study was to determine the effect of temperature and storage time on the number of microbes in fresh lemuru fish. This study uses a quantitative research design. The treatment in this study was carried out with 2 treatments of differences in temperature and time. The number of microbes obtained at 00C at storage time for 0 hours (10,1 x 104 colonies / ml), 24 hours (8,8 x 104 colonies / ml), and 48 hours (6,3 x 104 colonies/ml). At 50C at storage time for 0 hours (10,2 x 104 colonies/ml), 24 hours (9,8 x 104 colonies/ml), and 48 hours (9,0 x 104 colonies/ml). At 270C at storage time for 0 hours (10,4 x 104 colonies/ml), 24 hours (23,3 x 104 colonies/ml), and 48 hours (29,8 x 104 colonies/ml). In conclusion, the longer the storage time of lemuru fish with low temperatures, the number of microbes that grow is small.
Preservation of Lemuru (Sardinella lemuru) by Salting and Drying Methods at Istana Muncar Ikan SMEs of Banyuwangi District Nandya Fitri Rachmawati
Journal of Aquaculture Development and Environment Vol 4, No 2 (2021): Journal Of Aquaculture Development And Environment
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jade.v4i2.4840

Abstract

Lemuru (Sardinella lemuru)is the most catches in Banyuwangi. This fish called pelagic fish that swim on the surface of the sea. The abundance of lemuru catch makes this fish have a role and benefit for the society. However, fish is also quickly to spoil after harvesting. Without the preservation process, the fish is only suitable for consumption within a day after being caught. Various preservation methods have been carried out, one of which is salting and drying aimed to reduce the moisture content in the fish body, so that didn’t give chance for microorganism to breed and didn’t affect the fish quality. This study was used descriptive method with data collection techniques through primary data and secondary data. Data collection carried out with observation, interview, active participation and literature study. Research result in Istana Muncar Ikan Banyuwangi SMEs included raw material used in food processing in SMEs was lemuru (Sardinella lemuru) obtained from Muncar Port. The fish was treated with brining method by soaking fish of dilute salt solution of 30-35% from total weight of fish. After brining, drying process was carried out under the sun for 1 day and dried salted fish produced, has distinctive smell, salty taste, normal colour, also good shape. Salt content of 13-17% by weight of salted dried fish.
Pengembangan Sistem Deteksi Otomatis FOD dengan YOLOv5 di Lingkungan Landasan Bandara Widhi Winata Sakti; Muhammad Zainal Roisul Amin; Charis Fathul Hadi; Muhamad Khoirul Anam; Siti Tsaniyatul Miratis Sulthoniyah
SKYHAWK : Jurnal Aviasi Indonesia Vol. 3 No. 2 (2023): SKYHAWK: Jurnal Aviasi Indonesia
Publisher : Akademi Penerbang Indonesia Banyuwagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52074/skyhawk.v3i2.192

Abstract

FOD (Foreign Object Debris) merupakan aspek kritis dalam operasi penerbangan di landasan bandara. FOD merujuk pada segala jenis benda asing yang dapat ditemukan di landasan pacu, taxiway, dan area di sekitar bandara. Seiring berjalannya waktu, teknologi deteksi FOD terus ditingkatkan untuk memastikan keselamatan dan keamanan penerbangan yang lebih baik. Salah satu komponen utama dari sistem deteksi FOD yang canggih adalah kamera visual yang dapat mendeteksi benda-benda asing pada landasan pacu dengan tingkat akurasi yang tinggi sehingga memungkinkan tindakan pencegahan yang tepat waktu. Metode pendeteksian objek asing di landasan bandara menggunakan YOLOv5 (You Only Look Once version 5) adalah pendekatan yang menggabungkan kecerdasan buatan (AI) dengan teknologi visualisasi komputer untuk mendeteksi objek. Oleh karena itu, penelitian ini bertujuan untuk mengimplementasikan model deteksi FOD menggunakan YoloV5 dalam upaya meningkatkan keamanan di landasan bandara. Pengumpulan data dilakukan dengan menggunakan action camera untuk menangkap berbagai objek yang dapat ditemukan di landasan bandara. Kemudian, melatih model YoloV5 menggunakan data yang didapatkan untuk mengidentifikasi dan melacak objek-objek tersebut secara otomatis. Hasil penelitian menunjukkan bahwa YoloV5 memiliki tingkat akurasi yang tinggi sebesar 70% dalam mendeteksi objek-objek di landasan bandara tanpa terpengaruh oleh berbagai kondisi pencahayaan dan cuaca.  
ANALYSIS OF CHEMICAL CHARACTERISTICS OF KOMBUCHA TEA SEAWEED Eucheuma cottonii Rachmawati, Nandya Fitri; Miratis S., Siti Tsaniyatul; Adharani, Nadya; Yulianto, Maqsfiranda Erza Devi; Maulidha, Asih
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 19, No 4 (2023): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijfst.19.4.199-202

Abstract

Seaweed is a marine plant that is found in many Indonesian waters. Seaweed has various types, one of which is Eucheuma cottonii seaweed.  So far, Eucheuma cottonii is only used as functional food in the food sector, but there are still few who use it as a functional drink. The purpose of this study was to determine the chemical characteristics of kombucha tea seaweed Eucheuma cottonii. The research method used is experimental. The results of the chemical characteristics obtained in the best treatment are treatment D (12%) with a total sugar content value of 7.67%, total ash content of 0.773%, polyphenol content of 0.177% and tannin content of 0.202%.
UTILIZATION OF MACKAREL TUNA IN LIQUID ORGANIC FERTILIZER AGAINST PHOSPHORUS AND CALCIUM CONTENT Adharani, Nadya; Agustin, Cici; Sulthoniyah, Siti Tsaniyatul Miratis
Chanos Chanos Vol 21, No 1 (2023): CHANOS CHANOS
Publisher : Politeknik Kelautan dan Perikanan Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/chanos.v21i1.12760

Abstract

Mackarel tuna is one of the fish that is quite abundant in Banyuwangi, its existence in the Java and Bali seas is found throughout the month, therefore the use of mackerel tuna fish into processed food products is often made by the community. In addition to being a valuable product, mackerel tuna fish bones can be processed into other products that are useful in agriculture, namely organic liquid fertilizer. This study was conducted on a laboratory scale with four different treatments (length of fermentation time) including 5, 10, 15, and 20 days, where each treatment was repeated 4 times. The purpose of the study was to find out the best phosphorus and calcium content from four different treatments. The results of the study found that the best fermentation period of liquid organic fertilizer was on the 20th day of fermentation with a value of phosphorus (P) content of 0.091%, calcium (Ca) of 0.377%.
Analisis Total Plate Count (TPC) Dan pH Pada Ikan Mujair (Oreochromis mossambicus) Dengan Perbedaan Suhu Dan Lama Penyimpanan Rachmawati, Nandya Fitri; Sulthoniyah, Siti Tsaniyatul Miratis; Ulfa, Rosiana; Amalia, Djingga
Jambura Fish Processing Journal Vol 6, No 1 (2024): VOLUME 6 NOMOR 1, JANUARY 2024
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v6i1.20871

Abstract

This research aims to determine the effect of quantitative differences in temperature and storage time on physical changes, TPC values and pH in fresh tilapia fish (Oreochromis mossambicus). The analytical method used is quantitative descriptive analysis. The results showed that the physical characteristics changed in terms of color, texture and aroma with temperature and storage time. The TPC value results were obtained at a temperature of 0 with a storage period of 0 hours, 24 hours, and 48 hours, namely 9.6 x 104 colonies /mL, 9.5 x 104 colonies /mL and 9.4 x 104 colonies/mL. The results of the TPC value were obtained at a temperature of 5  with a storage duration of 0 hours, 24 hours, and 48 hours, namely 9.8 x 104 colonies/mL, 9.7 x 104 colonies/mL and 9.6 x 104 colonies/mL. The TPC value results were obtained at a temperature of 27  with a storage period of 0 hours, 24 hours, and 48 hours, namely 9.9 x 104 colonies/mL, 14.3 x 104 colonies / ml and 18.8 x 104 colonies/mL. The pH value is obtained at a temperature of 0  with a storage duration of 0 hours, 24 hours, and 48 hours, namely 7.1, 7.2 and 7.3. The pH value is obtained at a temperature of 5  with a storage period of 0 hours, 24 hours, and 48 hours, namely 7.1, 7.7 and 7.8. The pH value is obtained at a temperature of 27  with a storage period of 0 hours, 24 hours, and 48 hours, namely 7.2, 5.7 and 5.6. Based on the results of the research conducted, it can be concluded that the treatment of storage temperature and storage duration can affect physical characteristics, Total Plate Count (TPC) value and pH value in tilapia which shows the quality of freshness of the fish.
Desain Algoritma Autonomous Deep Learning (ADL) untuk Sistem Kontrol Tangan Prostetis pada Disabilitas Sakti, Widhi Winata; Sulthoniyah, Siti Tsaniyatul Miratis; Setiawan, Donny; Mulyadi, Adi; Anam , Khairul
JASIEK (Jurnal Aplikasi Sains, Informasi, Elektronika dan Komputer) Vol. 6 No. 2 (2024): Desember 2024
Publisher : Universitas Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/jasiek.v7i2.14184

Abstract

Penyandang Disabilitas (ODD) memiliki risiko kemiskinan yang tinggi di Indonesia dan dianggap tidak produktif. Menurut data Badan Pusat Statistik (BPS), pada tahun 2019-2020, jumlah penyandang disabilitas di Indonesia mencapai lebih dari 28 juta orang. Tangan palsu telah menjadi solusi untuk membantu individu penyandang disabilitas meningkatkan kualitas hidupnya. Pemrosesan sinyal EEG untuk kontrol prostetik masih tergolong baru, dan diperlukan penelitian lebih lanjut untuk mengoptimalkan kinerja algoritma. diusulkan menggunakan desain algoritma Autonomous Deep Learning (ADL). Struktur jaringan dapat dibangun dari awal tanpa adanya pengaturan manual, mengingat kompleksitas jaringan saraf yang sering mengalami overfitting, model tidak efektif dalam klasifikasi. Hasil percobaan dari 6 subjek dengan rata-rata 96% dengan error 10% pada subjek mandiri
Co-Authors A.W Perdana Adi Mulyadi Aditya, Yoga Agustin, Cici Ahmad S.F.Q.R. Mubarok Aji, M.T Amalia, Djingga Anam , Khairul Anggraini, Ike Kartika AYU NINGSIH B. Kusuma B.B Sasmito Charis Fathul Hadi Cici Agustin Dewi Mutamimah Donny Setiawan E. Waluyo Eddy Suprayitno Fenik Fitri Rachmawati, Nandya Hadi, Akbar Pradana Hasanah, Finatun Indriana Yusuf, Feby Kusuma, B. M.T Aji Maulidha, Asih Mubarok, Ahmad S.F.Q.R. Muhamad Khoirul Anam Muhammad Zainal Roisul Amin Mushoffa Nadya Adharani Nandya Fitri Rachmawati Perdana, A.W Putra, Alfarado Bagus Prastyo Rosiana Ulfa Sasmito, B.B Sulistiono Sulistiyati, Titik Dwi Susi Santi Waluyo, E. Widhi Winata Sakti Winata Sakti, Widhi Yoga Aditya Yulianto, Maqsfiranda Erza Devi