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All Journal Jurnal Ilmiah Mahasiswa FEB Acta Aquatica: Aquatic Sciences Journal Jurnal Riset Akuakultur Media Akuakultur AMALIAH: JURNAL PENGABDIAN KEPADA MASYARAKAT JPEK (Jurnal Pendidikan Ekonomi dan Kewirausahaan) Jurnal Sains Riset Jurnal Agroristek Jurnal TILAPIA Mahseer : Jurnal Ilmu-ilmu Perairan dan Perikanan Al Ghafur : Jurnal Ilmiah Pengabdian Kepada Masyarakat ABDIMAS KAUNIAH Beujroh : Jurnal Pemberdayaan dan Pengabdian pada Masyarakat Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Open Access DRIVERset
Lia Handayani, Lia
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Social Sciences Other

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Journal : jurnal tilapia

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Pengaruh Jenis Limbah Tulang dan Kulit Ikan Tuna (Thunnus Sp.) terhadap Analisis Proksimat Natural Flavor Maulidya, Rulita; Handayani, Lia; Mulfiza, Febi; Mardhiah, Ainal; Yeni, Elfa; Syahputra, Faisal; Anhar, T Faizul
Jurnal TILAPIA Vol 6, No 1 (2025): Januari 2025
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/tilapia.v6i1.5915

Abstract

Ikan tuna (Thunnus sp.) adalah salah satu  hasil perikanan yang memiliki nilai gizi dan ekonomi baik. Hasil tangkapan produksi ikan tuna dari tahun ke tahun terus meningkat sehingga menyebabkan peningkatan limbah di industri pengolahan ikan. Tulang dan kulit ikan tuna kaya akan nilai gizi yang belum banyak di manfaatkan sebagai bahan pangan. Penelitian ini bertujuan untuk melihat pengaruh limbah  tulang dan kulit ikan tuna sebagai produk natural flavour alami yang memiliki nilai gizi tinggi. Metode penelitian menggunakan metode ekperimental laboraturium dengan sampel yang akan di analisis proksimat yaitu sampel E limbah tulang ikan tuna dan air pada perbandingan 1:3 b/v, sedangkan C yaitu limbah kulit ikan tuna pada perbandingan 1:4 b/v. Analisis proksimat yang dilakukan meliputi: kadar air, abu, protein, lemak, dan karbohidrat. Data hasil uji proksimat menunjukan bahwa natural flavour terbaik pada perlakuan C dengan nilai kadar air 6,76% dan kadar abu 25,88% yang lebih rendah dibandingkan perlakuan E, sedangkan kadar protein C lebih tinggi dibandingkan E yaitu 6,86%. Jika dari jumlah nilai gizi yang terbaik  perlakuan E lebih tinggi dibandingkan perlakuan C yaitu kadar lemak 6,17%, dan kadar karbohidrat 57,91%. Berdasarkan data tersebut perlakuan terbaik kaya akan nilai gizi terdapat pada perlakuan E dengan perbandingan limbah tulang ikan dan air 1:4 b/v.
Pengaruh Penambahan Kitosan dan Arang Aktif dalam Pakan terhadap Histologi Hati Ikan Gabus (Channa sp.) Adinda, Putri; Nurhayati, Nurhayati; Handayani, Lia
Jurnal TILAPIA Vol 6, No 1 (2025): Januari 2025
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/tilapia.v6i1.4904

Abstract

Hati merupakan salah satu organ yang berperan penting dalam kelangsungan proses metabolisme, memiliki fungsi untuk mendetoksifikasi, sintesis protein dan mampu memproduksi zat kimia untuk membantu dalam pencernaan makanan. Salah satu masalah yang mempengaruhi proses metabolisme adalah kerusakan organ hati, upaya untuk mencegah terjadinya kerusakan hati dengan penambahan arang aktif dan kitosan sebagai suplemen dalam pakan. Tujuan penelitian ini adalah  untuk mempelajari pengaruh penambahan kombinasi feed additive dari kitosan dan arang aktif pada pakan terhadap gambaran hati ikan gabus. Perlakuan yang digunakan adalah A (0%), B (arang aktif 2%), C (kitosan 3%), D (kitosan 3% dan arang aktif 1%), E (kitosan 3% dan arang aktif 1,5%) serta F (kitosan 3% dan arang aktif 2%) dengan masa pemeliharaan selama 70 hari. Hasil penelitian menunjukkan bahwa perlakuan dengan penambahan kitosan 3% tanpa kombinasi feed additive lainnya (perlakuan C) menghasilkan kondisi hati yang paling baik, ditandai dengan keberadaan sel hepatosit yang jelas dan kerusakan minimal. Sebaliknya, perlakuan lainnya menunjukkan berbagai tingkat kerusakan hati, seperti infiltrasi sel radang, degenerasi hidropik, nekrosis, serta kongesti pada vena sentralis. Kelompok kontrol (A) juga mengalami kerusakan hati ringan, yang kemungkinan disebabkan oleh faktor lingkungan pemeliharaan. Kesimpulan dari penelitian ini menunjukkan bahwa suplementasi kitosan dalam pakan berpotensi memperbaiki kondisi hati ikan gabus melalui mekanisme imunostimulasi. Selain itu, kombinasi kitosan dan arang aktif dalam formulasi pakan perlu diteliti lebih lanjut untuk mengoptimalkan manfaatnya dalam meningkatkan kesehatan dan pertumbuhan ikan gabus.
Inovasi Penyedap Rasa Alami sebagai Pengganti MSG Menggunakan Kulit dan Tulang Ikan Kambing-Kambing (Abalistes stellaris) Aulia, Bunga; Handayani, Lia; Maghfirah, Indria
Jurnal TILAPIA Vol 6, No 1 (2025): Januari 2025
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/tilapia.v6i1.5816

Abstract

Penggunaan monosodium glutamat (MSG) yang berlebihan dapat menyebabkan berbagai efek negatif pada kesehatan, termasuk penurunan kadar hemoglobin, gangguan fungsi ginjal, dan ketidakseimbangan hormon. Oleh karena itu, penting untuk mencari alternatif penyedap rasa yang lebih alami dan aman. Penelitian ini bertujuan untuk memanfaatkan limbah kulit dan tulang ikan kambing-kambing (Abalistes stellaris) sebagai bahan baku penyedap rasa alami. Penelitian ini menggunakan metode eksperimental laboratorium dengan perbandingan bahan dan air perebusan yaitu 1:2 (b/v), 1:3 (b/v), dan 1:4 (b/v) pada sampel limbah kulit ikan kambing-kambing (KKK) dan tulang ikan kambing-kambing (TKK). Hasil penelitian menunjukkan bahwa kadar air tertinggi terdapat pada sampel F1 (7,25%), sementara kadar air terendah ditemukan pada sampel F6 (7,01%). Kadar abu tertinggi ditemukan pada sampel F6 (43,19%), dan kadar protein tertinggi terdapat pada sampel F6 (26,18%). Kadar lemak tertinggi ada pada sampel F1 (1,91%). Dengan demikian dapat disimpulkan bahwa perlakuan F6 menghasilkan penyedap rasa dengan karakteristik lebih baik, karena menghasilkan kadar protein lebih tinggi, serta kadar aair dan kadar lemak lebih rendah. Dengan demikian limbah kulit dan tulang ikan kambing-kambing dapat dijadikan alternatif bahan baku penyedap rasa alami yang tidak hanya ramah lingkungan, tetapi juga memiliki potensi ekonomi yang besar.
Analisis Proksimat Tepung Buah Pandan Laut (Pandanus tectorius) Hernandes, Zimmi; Handayani, Lia; Mahgfira, Indria
Jurnal TILAPIA Vol 6, No 2 (2025): Juli 2025
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/tilapia.v6i2.5993

Abstract

The fruit of the screw pine (Pandanus tectorius Park) is a biological resource that has not been optimally utilized, despite its potential as a nutrient-rich food source. This study aims to evaluate the chemical characteristics of screw pine fruit flour through proximate analysis. Fruit samples were collected from Gampong Ladong, Aceh Besar, then dried and ground into flour that passed through a 50-mesh sieve. The results of the proximate analysis showed that the flour contained 10.42% moisture, 7.22% ash, 1.98% fat, 2.79% protein, and 77.59% carbohydrates. These characteristics indicate that screw pine fruit flour has a feasible nutritional value and potential to be developed as an alternative food ingredient.
Retensi Protein Lemak Ikan Gabus (Channa sp.) dengan Penambahan Arang Aktif dan Kitosan dengan Dosis Berbeda pada Pakan Kalimansyah, Kalimansyah; Nurhayati, Nurhayati; Handayani, Lia; Almuqaramah, T.M Haja
Jurnal TILAPIA Vol 6, No 2 (2025): Juli 2025
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/tilapia.v6i2.6005

Abstract

Lipid and protein retention are essential indicators for evaluating nutrient utilization efficiency in fish. These parameters reflect the organism's ability to absorb, store, and metabolize dietary lipids and proteins. Optimizing nutrient retention is closely related to feed quality, including the use of functional feed additives that enhance the nutritional and physiological performance of fish. Activated charcoal and chitosan are two promising feed additives known for their potential to improve feed efficiency. Activated charcoal acts as a porous adsorbent with a high surface area, enabling it to effectively bind and remove toxins and metabolic waste from the digestive tract. Meanwhile, chitosan—a derivative of chitin—possesses antimicrobial and immunostimulant properties and is capable of improving gut health, which supports better metabolic function and nutrient absorption. This study aimed to evaluate the effects of dietary supplementation with activated charcoal and chitosan on lipid and protein retention in striped snakehead (Channa striata) and to determine the optimal dosage combination. The experiment was conducted using a Completely Randomized Design (CRD) with six treatments and three replications. The treatments were as follows: A (control, no additive), B (2% activated charcoal), C (3% chitosan), D (1% activated charcoal + 3% chitosan), E (1.5% activated charcoal + 3% chitosan), and F (2% activated charcoal + 3% chitosan). The test fish were juvenile snakeheads with an average length of 3 ± 0.5 cm, stocked at a density of 20 fish per aquarium. Observed parameters included lipid retention, protein retention, weight and length gain, feed efficiency, and feed conversion ratio (FCR) over a 70-day rearing period. The results indicated that treatment D (1% activated charcoal + 3% chitosan) yielded the best performance in terms of protein retention (16.24%), weight gain (2.71 g), length gain (3.19 cm), feed efficiency (32.96%), and the lowest feed conversion ratio (3.04). In contrast, the highest lipid retention (3.33%) was observed in the control group (A).
Peningkatan Kecerahan Warna Ikan Molly (Poecilia sphenops) melalui Penambahan β-Karoten dari Ekstrak Kulit Buah Kelapa Sawit (Elaeis guineensis) pada Pakan Muhazzir, Said; Mutakin, Abdul; Thaib, Azwar; Sabil, Shahrul Rajab; Handayani, Lia
Jurnal TILAPIA Vol 6, No 2 (2025): Juli 2025
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/tilapia.v6i2.6584

Abstract

Decline in body coloration intensity in molly fish (Poecilia sphenops) is a common issue in ornamental fish aquaculture, primarily caused by a reduction in pigment concentration. Carotenoids, particularly β-carotene, are known to enhance fish coloration. Oil palm (Elaeis guineensis), especially its mesocarp, contains significant amounts of β-carotene and has potential as a natural source of pigment in fish feed. This study aimed to evaluate the effect of β-carotene extract derived from oil palm on the color intensity of molly fish and to determine the optimal dosage for improving color quality. A non-parametric Completely Randomized Design (CRD) was employed, consisting of four treatments with two replications: A (0% β-carotene), B (10% β-carotene), C (20% β-carotene), and D (30% β-carotene). Molly fish used in the study had an initial average Total Color Fidelity (TCF) score of 16, with a stocking density of six fish per aquarium. The main parameter observed was the increase in color brightness. Results indicated that the addition of β-carotene extract significantly enhanced the color intensity of the fish, with treatment D (30% β-carotene) yielding the highest improvement, reaching an average TCF score increase of 18.33 points. In conclusion, supplementation of oil palm-derived β-carotene extract in the diet effectively improves the coloration of molly fish, with 30% β-carotene identified as the optimal dosage for achieving significant color enhancement.
Pengaruh Penambahan Garam dengan Konsentrasi yang Berbeda Terhadap Karakteristik Kecap Langkitang (Faunus ater) Safur, Putri; Maulidya, Rulita; Handayani, Lia
Jurnal TILAPIA Vol 6, No 2 (2025): Juli 2025
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/tilapia.v6i2.6843

Abstract

Faunus ater (commonly known as langkitang) is a type of gastropod from the phylum Mollusca with promising potential as an alternative raw material for fermented soy sauce production. This potential is supported by its relatively high nutritional content, including protein (9.53%), fat (2.38%), moisture (79.97%), and minerals such as calcium (1.017%), phosphorus (0.012%), and iron (0.005%). This study aimed to evaluate the effect of different salt concentrations on the chemical and microbiological characteristics of langkitang-based soy sauce, focusing on NaCl content, total plate count (TPC), pH, and the presence of lactic acid bacteria (LAB). The production process involved washing, steaming, meat separation, ingredient mixing, fermentation, filtration, and cooking. Three salt concentration treatments (A, B, and C) were applied during fermentation. The results showed NaCl levels of 17.70%, 22.90%, and 21.45% for treatments A, B, and C, respectively—all within the acceptable range based on the Indonesian National Standard (SNI). TPC analysis revealed that samples A and B had total microbial counts of <2500 colonies/gram, while sample C had 7.2 × 10³ colonies/gram. The pH values across all treatments ranged from 6.46 to 6.52. Meanwhile, LAB testing returned negative results for all samples, indicating the absence of lactic acid bacteria.
Manipulasi Lingkungan Menggunakan Cahaya Led (Light Emiting Diode) serta Pemberian Pakan β-karoten untuk Meningkatkan Intensitas Warna Ikan Guppy (Poecilia reticulata) Sabil, Shahrul Rajab; Thaib, Azwar; maulidya, Rulita; Uliyana, Uliyana; Handayani, Lia
Jurnal TILAPIA Vol 6, No 2 (2025): Juli 2025
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/tilapia.v6i2.6585

Abstract

Freshwater ornamental fish such as guppies (Poecilia reticulata) are popular due to the variety and vibrancy of their body coloration. However, one of the main challenges in their cultivation is the decline in color quality caused by pigment loss, which reduces their visual appeal. Lighting, particularly from artificial sources such as LED lamps, plays a critical role in influencing chromatophore activity involved in pigmentation. The appropriate spectrum, intensity, and duration of light exposure can enhance the brightness and clarity of fish coloration. Additionally, β-carotene, a precursor of carotenoid pigments, is essential for color enhancement. Oil palm (Elaeis guineensis), especially its mesocarp, is a rich natural source of β-carotene and has potential as a natural feed additive. This study aimed to evaluate the effect of combining LED light spectra with β-carotene extract from oil palm mesocarp on color intensity and reproductive performance of guppies. The experiment used a Completely Randomized Design (CRD) with four treatments and two replications: A (red LED + 20% β-carotene), B (yellow LED + 20% β-carotene), C (white LED + 20% β-carotene), and D (no LED + 20% β-carotene). The results showed that treatment C (white LED + 20% β-carotene) produced the best outcomes, with an increase in color score of 28.83 points (measured using Toca Color Finder) and an average of 45 offspring. These findings indicate that the integration of LED lighting and dietary β-carotene derived from oil palm is effective in enhancing both coloration and reproductive performance in guppies
Karakteristik Kerupuk Ikan Baung Dengan Jenis Pati Berbeda Gunawan, Hendri; Handayani, Lia; Maulidya, Rulita
Jurnal TILAPIA Vol 6, No 2 (2025): Juli 2025
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/tilapia.v6i2.6493

Abstract

This study aimed to evaluate the effect of different starch types on the physical, chemical, and organoleptic characteristics of baung fish (Hemibagrus nemurus) crackers. Three types of starch were used in the cracker formulations: tapioca starch (P1), sago starch (P2), and cornstarch (P3). The analyses included expansion ratio, organoleptic evaluation (taste, aroma, color, and texture), and proximate composition (moisture, ash, fat, protein, and carbohydrate content). Organoleptic data were analyzed using the Kruskal-Wallis test, followed by the Mann-Whitney test for significant differences, and Bayes analysis to determine the best treatment. The results showed that crackers made with tapioca starch (P1) exhibited the highest expansion ratio. Organoleptic testing indicated that P1 was most preferred in terms of taste (8.83±0.461) and texture (8.50±0.820), while the best aroma was recorded for P2 (7.90±1.269), and the most preferred color was found in P3 (7.50±1.737). Proximate analysis revealed that P1 had the highest moisture (9.35%), fat (2.52%), and protein (11.23%) contents. The highest ash content was observed in P3 (5.72%), while P2 showed the highest carbohydrate content (77.72%).
Efektivitas Suplementasi Antosianin Bunga Telang (Clitoria ternatea L.) dalam Pakan terhadap Peningkatan Intensitas Warna dan Jumlah Sel Kromatofor pada Ikan Cupang (Betta sp.) Khaira, Ainal; Anhar, Teuku Faizul; Handayani, Lia
Jurnal TILAPIA Vol 6, No 2 (2025): Juli 2025
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Betta fish (Betta sp.) are one of the most popular ornamental fish species, renowned for their vibrant and striking body coloration. The brightness and intensity of their color are influenced by the number and activity of chromatophore cells, which can be enhanced through dietary pigment supplementation. This study aimed to evaluate the effects of dietary anthocyanin extract from butterfly pea flowers (Clitoria ternatea L.) on color intensity and chromatophore cell count in red, blue, and multicolor betta fish. The experiment employed six treatments with two replicates each: three groups were fed anthocyanin-enriched diets (AA, BB, CC), while three control groups (A, B, C) received diets without anthocyanins. Observed parameters included chromatophore cell histology analyzed microscopically and color intensity measured using the Toca Color Finder (TCF). After 50 days of feeding, results showed a significant increase (P<0.05) in both chromatophore count and body color brightness in fish fed with anthocyanin. The BB group (blue betta+anthocyanin) showed the highest improvement, reaching 209 chromatophore cells compared to 110 cells in the non-anthocyanin control. Sensory scores of coloration also showed significant improvement from day 30 to day 50. These findings indicate that anthocyanins from butterfly pea flowers are effective in enhancing the coloration quality of betta fish, with the most pronounced response observed in blue-colored individuals. Thus, butterfly pea anthocyanins hold potential as natural color enhancers in ornamental fish diets, contributing to improved aesthetic value and marketability.
Co-Authors Adinda, Putri Agustina, Aura Ainal Mardhiah Aisy, Assifa Rohadatul Akbar Hayat , Muzahid Almuqaramah, T.M Haja Amri Amin Anhar, T Faizul Anhar, T. Faizul Anhar, Teuku Faizul Anisa Agustin, Malta Ra Aprizal, M. Yodi Tira Arifin Maksum Arita Marini Arum, Wahyu Sri Ambar Asmaini, Asmaini Asmaul Husna Asri, Nur Aulia, Bunga Auzan, Shahibul Azwar Thaib Bungsu, Putra Darmawan, Muhammad Ilham Dedhi Yustendi Dwi Apriliani, Dwi Edi Saputra Fadhla, Teuku Faisal Syahputra, Faisal Fakhrul Razi, Fakhrul Fitriyanti, Cut Gustiana Gustiana, Gustiana Haja Almuqaramah, T M Hanum, Ardila Harun Harun Hendri Gunawan Hernandes, Zimmi Isfanda Isfanda, Isfanda Kalimansyah, Kalimansyah Khaira, Ainal Kiflah, Marzatul Leola Dewiyani Listia, Ayu Liswandi, Liswandi Maghfirah Maghfirah Maghfirah, Indria Mahgfira, Indria Maulana, Andrean Maulidya, Rulita Maya, Nurul Mayang Sari Meliyana Meliyana Meliyana, Meliyana Miranda, Ayu Mirawati Mirawati Moranda, Dayva Putri Muhammad Khalil, Muhammad Muhazzir, Said Mukhlis Mukhlis Mulfiza, Febi MULYADI Mulyadi Mulyadi Muslem Muslem, Muslem Mutakin, Abdul Najmi, Isthafan Nasruddin Nasruddin Nasruddin Nataya, Anim Hajar Naufal, Agus Nazila, Dara Nazlia, Suraiya Nina Fitriana, Nina Novita, Cut Rizky Nur Hayati Nurfuadi Nurfuadi Nurhayati Nurhayati Nurhayati Nurnidar, Nurnidar Puspita, Diah Eka Putri Herdati , Julia Putri, Neta Yolanda Raden Mohamad Herdian Bhakti Rahmah Hayati Rahmatillah, Rahmatillah Rahmawati, Cut Ramadani, Tiara Rejeki, Sri Untari Puji Restari, Ade Rizki Rosida, Rahma Rulita Maulidya Sabil, Shahrul Rajab Safur, Putri Sahidir, Ibnu Sakmal, Juhana Sari, Fitra Maulida Septiani, Nabillah Syahfa Sriwanti, Riska Syahputra, Fauzi Syahrialnursaifi, Syahrialnursaifi Syauki, Moch. Teguh Erawati, Teguh Ulfah Haika, Novia Uliyana, Uliyana Wardani, Sari Yeni, Elfa Zamzami, T. M Zufadhillah, Saidi