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All Journal Jurnal Pangan dan Agroindustri Pro Food Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Pertanian Agros JURNAL PANGAN JURNAL Al-AZHAR INDONESIA SERI HUMANIORA AMALIAH: JURNAL PENGABDIAN KEPADA MASYARAKAT JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Jurnal Pemberdayaan Masyarakat Universitas Al Azhar Indonesia PREPOTIF : Jurnal Kesehatan Masyarakat Journal of Nutrition Science Jurnal Teknologi Pangan Jurnal Teknologi Pengolahan Pertanian Jurnal Society: Pengamat Perubahan Sosial Jurnal Agrifoodtech Journal of Technology and Food Processing (JTFP) Jurnal Agroindustri Pangan JURNAL PENGABDIAN PEMBANGUNAN PERTANIAN DAN LINGKUNGAN (JP3L)
Puteri, Nafisah Eka
Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Teuku Umar
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

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Fatty Acid Profile of Snakehead (Channa striata) and Its By-Product by GC-MS Nafisah Eka Puteri; Muhammad Irfan Febriansyah
Journal of Nutrition Science Vol 4, No 2 (2023): November, 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v4i2.8103

Abstract

The increasing demand for sustainable and high-quality food sources has led to a growing interest in exploring alternative protein options. Fish-derived products, known for their nutritional value, unique flavor profiles, and potential health benefits, have gained significant attention. Among these, snakehead (Channa striata) and its by-products have emerged as promising resources for various food applications, including fish powder production. Fish powder holds immense potential in the food industry as a versatile ingredient, capable of enhancing nutritional content while minimizing waste. This research focuses on investigating the fatty acid composition and volatile compounds present in snakehead fish powder and its by-products. The study employs a combination of analytical techniques, namely gas chromatography-mass spectrometry (GC-MS) and lipid extraction methods, to identify and quantify fatty acids and volatile compounds in the fish powder samples, providing a comprehensive chemical profile. The data reveals variations in the fatty acid composition among different components of the snakehead powder samples, influenced by the fish's feeding habits. The presence of essential fatty acids, including omega-3 and omega-6, highlights the potential health benefits of consuming snakehead powder. Moreover, the identification of odd chain saturated fatty acids (OCS-FAs) in the samples indicates their potential contribution to human health. Notably, snakehead powder contains docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which have reported preventive effects on human coronary artery disease. In conclusion, snakehead powder is a valuable source of protein and essential fatty acids, with potential implications for human health. The study emphasizes the significance of incorporating polyunsaturated fatty acids (PUFAs) into the human diet, potentially through fish powder consumption. Overall, the findings highlight the potential benefits of snakehead meat, head, skin, and bone, encouraging the development of functional food products and their potential use in preventing stunting.
Karakteristik Fisikokimia dan Sensori  Sosis Ikan Lumi-lumi (Harpodon nehereus) Dengan Penambahan Pure Kedelai Erna Yunita; Suci Rahmi; Nafisah Eka Puteri
Jurnal Agrifoodtech Vol. 5 No. 1 (2026): Jurnal Agrifoodtech
Publisher : Universitas 17 Agustus 1945 Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56444/0kw9ax24

Abstract

Sosis merupakan produk olahan populer di berbagai kalangan masyarakat yang sebagian besar menggunakan bahan baku daging sapi dan ayam yang harganya relatif mahal, hal tersebut  mendorong perlunya diversifikasi menggunakan sumber protein lain, seperti ikan. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan pure kedelai terhadap karakteristik fisikokimia dan sensori sosis ikan lumi-lumi (Harpodon nehereus). Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) faktor tunggal dengan enam taraf perlakuan perbandingan ikan lumi-lumi dan pure kedelai, yaitu K0 (300g:0g), K1 (250g:50g), K2 (200g:100g), K3 (150g:150g), K4 (100g:200g), dan K5 (50g:250g). Parameter yang diuji meliputi kadar air, abu, lemak, protein, karbohidrat, tekstur (penetrometer), dan uji organoleptik (hedonik). Hasil penelitian menunjukkan bahwa penambahan pure kedelai berpengaruh nyata terhadap seluruh parameter. Seiring meningkatnya proporsi pure kedelai, kadar air menurun (72,60% hingga 66,66%), kadar lemak menurun (5,14% hingga 0,37%), dan kadar protein menurun (7,17% hingga 4,37%). Sebaliknya, kadar abu meningkat (1,27% hingga 1,86%), kadar karbohidrat meningkat (13,80% hingga 26,72%), dan nilai tekstur meningkat (17,39 N/s hingga 18,48 N/s) yang mengindikasikan sosis semakin kenyal. Berdasarkan uji sensori, perlakuan K3 (150g ikan : 150g kedelai) merupakan formulasi terbaik yang paling disukai panelis dengan skor tertinggi pada atribut warna (3,60), aroma (3,48), tekstur (3,44), rasa (3,28), dan penerimaan keseluruhan (3,62). Secara umum penambahan pure kedelai efektif meningkatkan karakteristik fisikokimia dan penerimaan sensori sosis ikan lumi-lumi.  
POTENSI WISATA KAWASAN PESISIR DESA KUALA TRANG KABUPATEN NAGAN RAYA Amirul Haq; Suldarajat Suldarajat; Abzalul Fikri; Ragil Hasyimi; Nafisah Eka Puteri
Jurnal Society : Pengamat Perubahan Sosial Vol 5, No 2 (2025)
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jspps.v5i2.13404

Abstract

Kuala Trang in Nagan Raya Regency has significant coastal natural tourism potential, but it has not been optimally utilized for community welfare. This study aims to analyze local resource-based community empowerment strategies to develop a sustainable tourism village. The research method uses qualitative and quantitative approaches to examine supply (through observation and interviews) and demand (through questionnaires of potential tourists). The results show that although the community is very supportive (86%) and the natural scenery is very potential (score 3.86), this destination has critical weaknesses in the institutional aspects (score 1.07), amenities, active attractions, and promotion. Therefore, an integrative empowerment model is formulated that synergizes institutional strengthening (Pokdarwis), community capacity development, the creation of experience-based tourism packages, and digital marketing. The strategic implications emphasize multi-stakeholder collaboration, where the village and district governments act as facilitators and regulators, while the community acts as the main organized actor to create sustainable and equitable tourism.
Co-Authors Abzalul Fikri Afiya Deliana Putri Aidina, Rumaisha Amirul Haq Anggriawin, Mirza Angriawin, Mirza Ayu Diah Damayanti Dina Widiawati Ema Komalasari Erna Yunita Ernawati Ernawati Febriansyah, Muhammad Irfan Giovani, Sarah Giovani, Sarah Husin, Hasanuddin Husni, Nurul Ichsan, Vicky Permatasari Almira Jameelah, Maryam Jaminah, Jaminah Komalasari, Ema Lia Angraeni Maliza, Noer Octaviana Maryam Jameelah Mulyana Mustafa Kamal Mustafa Kamal Nadya Mara Adelina Noer Octaviana Maliza Novriaman Pakpahan Ragil Hasyimi Rahmi, Suci Reihan Muhammad Akbar Rambe Rotiva, Feni Sabki, Sabki Sarah Giovani Shiba, Hauyus Sovia, Meliza Sri Maryati Suci Rahmi Suldarajat Suldarajat Suldarajat, Suldarajat Tambulon, Dion Vardila, Vardila Widiawati, Dina