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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal FishtecH Martabe : Jurnal Pengabdian Kepada Masyarakat JURNAL PERIKANAN TROPIS Rambideun : Jurnal Pengabdian Kepada Masyarakat Arwana: Jurnal Ilmiah Program Studi Perairan COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Jurnal Kelautan dan Perikanan Indonesia Eumpang Breuh: Jurnal Pengabdian Masyarakat Jurnal Perikanan Terpadu Journal of Aceh Aquatic Sciences
Akbardiansyah Akbardiansyah
Universitas Teuku Umar
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Public Health Social Sciences Veterinary Other

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Karakteristik Ikan Asin Kambing-Kambing (Canthidermis Maculata) dengan Penggaraman Kering Akbardiansyah Akbardiansyah; Desniar Desniar; Uju Uju
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 2 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia 21(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (340.434 KB) | DOI: 10.17844/jphpi.v21i2.23090

Abstract

Ikan kambing-kambing (Canthidermis maculata) merupakan ikan demersal yang potensial. Salah satuproduk olahan dari ikan kambing-kambing adalah ikan asin. Tujuan dari penelitian ini adalah menentukanpengaruh konsentrasi garam dan lama penggaraman terhadap karakteristik ikan asin yang dihasilkan.Penelitian dilakukan dalam dua tahap, tahap pertama adalah preparasi bahan baku tahap kedua pembuatanikan asin menggunakan metode penggaraman kering dengan konsentrasi garam 5%, 10% dan 15% denganlama penggaraman 12 jam dan 24 jam. Analisis data pada pruduk ikan asin kering menggunakan rancanganacak lengkap faktorial (RALF) dengan dua kali ulangan Ikan kambing-kambing yang digunakan sebagaibahan baku dengan nilai organoleptik 7-9. Komposisi kimia dan total mikroba ikan kambing-kambingdengan kadar air yaitu 77,00±0,32% abu 0,96±0,01% lemak 0,59±0,11% protein 20,58±0,16% karbohidrat0,89±0,05% pH 6,46±0,03%, dan total mikroba 6,13x103. Konsentrasi garam dan lama penggaramanberpangaruh nyata terhadap karakteristik ikan asin yang meliputi kadar garam, kadar air dan total mikroba,konsentrasi garam 15% dengan lama penggaraman 24 jam merupakan perlakuan pruduk ikan asin terbaik.
KAMPANYE GEMAR MAKAN IKAN (GEMARIKAN) DAN PELATIHAN DIVERSIFIKASI PRODUK PERIKANAN BERBASIS LOKAL DALAM UPAYA PENURUNAN PRAVELENSI STUNTING DI DESA TANAH BARA KECAMATAN GUNUNG MERIAH KABUPATEN ACEH SINGKIL Dedek Sri Andriani; Ikhsanul Khairi; Akbardiansyah Akbardiansyah
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 5, No 4 (2022): Martabe : Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v5i4.1333-1337

Abstract

 Stunting merupakan salah satu permasalahan yang terjadi didunia dan di Indonesia. Menurut KementrianKesehatan (Kemenkes) stunting adalah anak balita dengan nilai z-scorenya kurang dari -2SD/ (stunted) dan kurang dari -3SD (severely stunted) dengan panjang badan (PB/U) atau tinggi badan (TB/U) menurut umurnya dibandingkan dengan standar buku WHO-MGRS (Multicentre Growth Reference Study) 2006 (3). Kondisi stunting disebabkan karena kurangnya asupan protein dan energi dalam jangka waktu yang panjang, dimulai dari masa kehamilan. Asupan protein yang cukup selama golden periode (bayi hingga usia 2 tahun) menjadi hal yang penting dalam pencegahan stunting (Qonita et al 2020). Salah satu sumber protein yang gampang diserap oleh tubuh dan mudah ditemui bersumber dari ikan. Metode yang digunakan dalam kegiatan ini adalah sosialisasi dan praktik langsung. Kegiatan ini dilaksanakan di dua tempat yaitu untuk kegiatan Kegaitan kampanye gemar makan ikan dilaksanakan di SD Negeri 1 Tanah Barah pada tanggal 20 November 2021, dan kegiatan pembuatan produk perikanan dilaksanakan di Desa Tanah Bara, Kecamatan Gunung Meriah, Kabupaten Aceh Singkil pada tanggal 1 Desember 2021. Dalam kegiatan ini terdapat beberapa tahapan kegiatan yaitu persiapan, penyajian materi, permainan edukasi terkait tema, melakuka sosialisasi mencoba produk olahan ikan bersama. Kegiatan ini dilaksanakan dengan baik hingga dapat mencegah stunting.
ANTIOXIDANT ACTIVITY IN NYPA FRUITS (Nypa fruticans) WITH DIFFERENT LEVELS OF RIPENESS Ikhsanul Khairi; Anhar Rozi; Afdhal Fuadi; Akbardiansyah Akbardiansyah; Muhammad Arif Nasution; Heriansyah Heriansyah; Fazril Saputra
JURNAL PERIKANAN TROPIS Vol 9, No 1 (2022)
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpt.v9i1.4357

Abstract

Antioxidants play role in increasing the resistance of the human body, including from virus attacks and weather changes. Antioxidants are found in fruit and are influenced by secondary metabolites formed in the fruit. Along with the level of fruit ripeness, will affect the composition of secondary metabolites, thus affecting antioxidant activity. This study aims to determine the yield and ripeness level of Nypa fruit with high antioxidant activity. The yield of old nipa fruit pulp is higher than young nipa fruit pulp, 15.26% and 9.82% respectively, The antioxidant activity of old Nypa palm juice is in the high category, with an IC50 value of 59.2 ppm and the antioxidant activity of young Nypa palm fruit is in the medium category with an IC50 value of 48 ppm. Antioxidants in old Nypa fruit are better than in young Nypa fruit
PENINGKATAN KAPASITAS DAN KUALITAS PENGOLAHAN PRODUK IKAN ASIN BERBASIS PENGENDALIAN MUTU DI UMKM DESA LANGKAK, KECAMATAN KUALA PESISIR, KABUPATEN NAGAN RAYA Akbardiansyah Akbardiansyah; Afdhal Fuadi; Sri Ayu Insani; Ikhsanul Khairi
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 6, No 2 (2023): martabe : jurnal pengabdian kepada masyarakat
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v6i2.429-433

Abstract

Kecamatan Kuala Pesisir merupakan wilayah barat selatan Provinsi Aceh yang mempunyai keragaman hayati (bio-diversity) potensi ikan hasil tangkapan sangat tinggi (KKP Aceh 2015). Ikan-ikan demersal yang telah mulai di lakukan pengolahan ikan asin antara lain ikan kembung, ikan kambing-kambing, ikan kakap. Selain itu pada penelitian Riski et al. (2017) melaporkan bahwa pada sentral pengolahan ikan asin daerah Leupung Aceh Besar sebanyak 50% sampel yang diuji melebihi ambang batas SNI 8273:2016. Maka dari itu perlu dilakukan pengabdian kepada masyarakat terutama pada pelaku UMKM pengoalahan ikan asin guna untuk memberi pelatihan sehingga harapannya dengan adanya pengabdian ini bisa menambah pengetahuan lebih baik dalam proses pengolahan ikan. Pengabdian ini dilakukan dalam beberapa tahap yakni, melakukan sosialisasi Sosialisasi dalam bentuk Focus Group Discussion (FGD), Pelatihan Pembuatan Para-para, Pelatihan Penggaraman Ikan Asin Lumi-lumi dan Pelatihan Penggaraman Ikan Asin Lumi-lumi. Hasil pengabdian ini menunjukan bahwa, adanya peningkatan ketrampilan pelaku UMKM Ikan Asin terkait dengan teknik pembuatan para-para sebagai media penjemuran ikan asin. Adanya peningkatan pengetahuan teknik penggaraman dan pembuatan ikan asin lumi-lumi. Adanya antusias pelaku UMKM dan masyarakat Desa Langkak untuk melanjukan pembuatan ikan asin lumi-lumi.
Tingkat Kandungan Histamin pada Ikan Cakalang (Katsuwonus Pelamis) dengan Metode Pembekuan yang Berbeda di CV. Novira Abadi Kota Banda Aceh Arvatin Mawaddah; Anhar Rozi; Akbardiansyah Akbardiansyah
COMSERVA : Jurnal Penelitian dan Pengabdian Masyarakat Vol. 3 No. 02 (2023): COMSERVA : Jurnal Penelitian dan Pengabdian Masyarakat
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/comserva.v3i02.751

Abstract

The fisheries sector in Indonesia has a greater potential, namely pelagic and demersal fish populations including skipjack tuna and tuna skipjack tuna are referred to as commodities that have high nutritional value but are easily damaged because they contain lots of protein which is high in free amino acids for microbial metabolism. production of ammonia, biogenic amines, organic acids, ketones and sulfur composition. Fish is one of the food products that is prone to deterioration in quality due to the action of enzymes or microbial growth. Handling of fresh fish can be done by applying cold temperatures through freezing techniques to prevent deterioration of fish quality. The SCF (semi contact plate freezer) method is a product freezing process between refrigerated shelves and this process takes place quickly. The use of semicontec in this product is fish arranged in a pan, which consists of 144 pans of cold air around the product with a temperature of - 40°C for 5 hours, with a temperature of 17.4°C in skipjack tuna, the histamine content was 0.3 ppm. ABF (Air Blast Freezer) freezing method. Freezing is done by placing the fish products that have been arranged in a pan and putting them into the ABF (air blast freezer) at the temperature used in the company, which is -35°C for 22 hours. in the arrangement of the fish that is included in the air blast freezer Freezing air blast freezer, which is a cold media made from freon that is used to freeze or ripen fish. The temperature of the fish after being frozen at air blast freezer 15.400C. by producing histamine levels in skipjack tuna 3.9 ppm, where the fish can still be consumed.
Analisis Kualitatif Bakteri Salmonella sp. Pada Ikan Tuna Sirip Kuning (Thunnus albacares) di Pelabuhan Perikanan Samudra (PPS) Kutaraja Banda Aceh Uswatun Hasanah; Rena Safitri; Anhar rozi; Akbardiansyah Akbardiansyah; Zuriat Zuriat
Jurnal FishtecH Vol 12, No 1 (2023)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v12i1.21485

Abstract

Pelabuhan Perikanan Samudra (PPS) Kutaraja Provinsi Aceh yang merupakan pelabuhan pendaratan ikan terbesar di Aceh. Ikan tuna salah satu jenis ikan yang didaratkan di pelabuhan Kutaraja yang menjadi target ekspor dan produksinya paling melimpah. Penelitian ini bertujuan untuk mengetahui keberadaan bakteri patogen pada ikan tuna yang dipasarkan di Pelabuhan Perikanan Samudra (PPS) kutaraja melalui uji kontaminan bakteri Salmonella sp.  Prosedur penelitian terdiri dari 3 tahap yaitu, tahap pra pengkayaan menggunakan media Buffered Peptone Water (BPW), tahap ke dua adalah tahap pengkayaan menggunakan media Rappaport Vassiliadis-Soy (RVS) dan larutan Muller-Kauffmann Tetrathionate novobiocin (MKTTn) dan tahap ke tiga yaitu tahap isolasi menggunakan media XLD dan BGA. Uji kualitatif bakteri Salmonellla sp. berdasarkan uji biokimia dan serologi. Hasil pengujian bakteri Salmonella sp. memperlihatkan bahwa bakteri Salmonella sp. tidak terdapat di ikan tuna sirip kuning di Pelabuhan Perikanan Samudra (PPS) Kutaraja Provinsi Aceh.
PENINGKATAN KETERAMPILAN IBU RUMAH TANGGA MELALUI PEMBUATAN OLAHAN IKAN SEBAGAI UPAYA PENCEGAHAN STUNTING Rahmawati; Akbardiansyah; Rosi Rahayu; Muhammad Arif; Sri Ayu Insani; Afdhal Fuadi; Hamidi; Muhammad Agam Thahir; Rudi Hermi
RAMBIDEUN : Jurnal Pengabdian Kepada Masyarakat Vol. 6 No. 3 (2023): Rambideun: Jurnal Pengabdian kepada Masyarakat
Publisher : LPPM Universitas Al Muslim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/pkm.v6i3.2166

Abstract

The nutritional content of fish is very high in protein and omega 3 fatty acids, but there is still little interest in eating fish among children. The government is trying to prevent stunting by launching the GEMARIKAN (Gemar Makan Ikan/Fond of eating fish) program to fulfill nutrition sourced from fish. Fish are generally less popular because their shape makes them uninteresting and boring, so interest in eating fish decreases. Housewives are encouraged to play a role in fulfilling children's nutrition through fish intake using various techniques, one of which is processing fish into a variety fish-based food. Alternative fish-based food is made to attract families to consume it by empowering groups of housewives and young women. This training aimed to educate about alternative fish-based food and recommend business opportunities to support additional family income. Training activities were carried out through mentoring and counseling for 20 housewives and young women from Gampong Blang Padang, by forming small groups and providing education regarding techniques for processing fish into dimsum products, fish sticks and fish nuggets. The results of the training showed that housewives and young women were able to make more varied fish preparations. Apart from that, participants received counseling about the benefits of fish for health, not only as an ingredient in making various types of processed fish food that have nutritional and economic value.
Density of mollusc biota Genus Nerita in the littoral zone, Simeulue Tengah District, Simeulue Regency, Aceh Province Rudi Hermi; Asri Mursawal; Heriansyah Heriansyah; Muhammad Arif Nasution; Munandar Munandar; Sri Wahyuni; Muhammad Rizal; Ikhsanul Khairi; Akbardiansyah Akbardiansyah
Arwana: Jurnal Ilmiah Program Studi Perairan Vol 5 No 2: November 2023
Publisher : Program Studi Akuakultur, Fakultas Pertanian, Universitas Almuslim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/jipsbp.v5i2.2006

Abstract

Kabupaten Simeulue adalah salah satu Kabupaten yang berada di Provinsi Aceh. Kabupaten ini merupakan Kabupaten Kepulauan dengan kriteria pantai pasir dan berbatu. Kecamatan Simeulue Tengah terletak pada bagian tengah Pulau yang pada bagian selatan berbatasan langsung dengan Samudera Hindia. Penilitian Biota Moluska Genus Nerita dilakukan di Kecamatan Simeulue Tengah Kabupaten Simeulue dilakukan untuk mengetahui Spesies apa saja yang terdapat diokasi penelitian dan untuk mengetahui ukurannya. Pengambilan sampel ditetapkan 5 titik pengamatan selama 7 hari pada bulan Desember tahun 2022. Teknik pengumpulan sampel secara Purposive Sampling dan dilaksanakan pada malam hari. Data dianalisis secara deksriptif dengan cara mengidentifikasi morfologi, untuk analisis ukuran Nerita menggunakan software Image J. Hasil penelitian ditampilkan dalam bentuk gambar dan tabulasi. Dari hasil penelitian ditemukan 5 spesies Genus Nerita dengan ukuran yang berbedah-bedah. Panjang cangkang spesies yang ditemukan adalah 2,09 cm sampai dengan 3,21 cm, dengan lebar cangkang antara 1,74 cm sampai 2,05 cm. Sedangkan panjang operculum berkisar antara 0,97 cm sampai 1,28 cm.
Community Perceptions of East Aceh District in Sustainable Management of Mangrove Ecosystem Rahmawati Rahmawati; Muhammad Arif; Rosi Rahayu; Akbardiansyah Akbardiansyah
Jurnal Kelautan dan Perikanan Indonesia Vol 3, No 1: April (2023)
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jkpi.v3i1.31709

Abstract

Mangrove ecosystems have of benefits variety and enhance the economic potential of coastal communities. Changes in land use and utilization of mangrove areas are excessive in the coastal area due to the destructive activities of the community, so mangrove ecosystem management needs to be done so that the ecosystem can be preserved. The existence of the community around this ecosystem has a role that is no less important for the sustainability of mangroves. This research aims to identify and analyze the community’s perception regarding the utilization of the mangrove ecosystem. The study was conducted on the perception of society with perception analysis using the Likert scale. The results of the analysis showed that 77 percent of total respondents strongly agree regarding the functions of the mangrove ecosystem area as filter seawater, breaking waves and feeding ground. Mangrove ecosystems provide benefits to society in the form of the main source of income as much as 78 percent of total respondents and 63 percent strongly agreed with the State of the mangrove ecosystems have been degraded. Next 40 percent strongly agree conversion of land into Palm and 27 percent conversion into ponds aquaculture. Community attitudes support plan sustainable mangrove ecosystem management shown by 75 percent and amounted to 65 percent support the efforts of community training and support community involvement 70 percent of communities in the management of sustainability.Keywords: Activities of Community, Mangrove, Perception
Implementation of Lumi-lumi (Harpodon nehereus) Fish Fillet Processing Methods as Salted Fish to Short Drying Time Rosi Rahayu; Muhammad Arif; Rahmawati Rahmawati; Akbardiansyah Akbardiansyah; Sri Ayu Insani; Hamidi Hamidi; Afdhal Fuadi; Ikhsanul Khairi; Muhammad Agam Thahir; Rudi Hermi
Eumpang Breuh : Jurnal Pengabdian Masyarakat Vol 2 No 1 (2023): EUMPANG BREUH : Jurnal Pengabdian Masyarakat
Publisher : Fakultas Pertanian, Universitas Samudra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33059/ebjpm.v2i1.7152

Abstract

The downstream fishing industry in the form of fish processing has great potential to improve community welfare. In addition to providing added value to fishery products, fish processing is one solution if there is an overproduction of fishery catches. Salted fish processing producers at MSMEs Jaya Salted Fish in Langkak Village, Kuala Pesisir District, Nagan Raya Regency are currently continuing to improve production efficiency for production optimization. There are technical limitations in terms of production efficiency by partners so that counseling and training on improving production efficiency are needed. The methods used in this service are counseling and training. This activity was carried out at the MSME Jaya Ikan Asin unit in Langkak Village, District. Kuala Pesisir Nagan Raya Regency on October 1-2, 2022. This activity began with the manufacture of fishery products in the form of Bombay Duck salted fish. In this activity, there are several stages of activities, namely surveys, salted fish processing processes, and salted fish drying. This activity is carried out well so that it can increase the number of types of Bombay Duck salted fish production in MSMEs jaya salted fish
Co-Authors . Uju Afdhal Fuadi Ali Sarong Anhar Rozi Anhar Rozi Arvatin Mawaddah Dedek Sri Andriani Desniar - - Friyuanita Lubis Hamidi Hamidi Hamidi Heriansyah Ikhsanul Khairi M Barru Airil Fizra Hasibuan Muhammad Agam Thahir Muhammad Arif Muhammad Arif Muhammad Arif Nasution Muhammad Rizal Munandar Munandar Mursawal, Asri Rahmawati Rahmawati Rena Safitri Rosi Rahayu Rosi Rahayu Rudi Hermi Sri Ayu Insani Sri Wahyuni Syahril, Alfis Uswatun Hasanah Zuriat Zuriat