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All Journal Indonesia Berdaya Maritime Park: Journal Of Maritime Technology and Socienty
Hidayat Asta, Hidayat
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Arts Humanities Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Enhancing the Nutritional Value of Coconut Meal for Aquaculture Feed through Fermentation with Rhizopus sp. and EM4 Sigiro, Oktavia Nurmawaty; Tiwi, Tiwi; Asta, Hidayat; Marito, Shinta; Febrina, Asti; Hadipramudita , Bayu Seta; Yani, Fitri; Lidia, Lidia; Nurmiza, Nurmiza; Yuda, Yuda; Zakiah, Zakiah
Maritime Park: Journal of Maritime Technology and Society Volume 4, Issue 2, 2025
Publisher : Department of Ocean Engineering, Faculty of Engineering, Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62012/mp.vi.44261

Abstract

Coconut meal is an agricultural waste that has not been widely utilized but still contains nutrients. This study aims to evaluate the effect of fermentation on the protein, fat, and carbohydrate content of coconut meal. Three main treatments were compared: unfermented coconut meal, coconut meal fermented with Rhizopus sp., and coconut meal fermented with EM4. The results of the analysis showed that unfermented coconut meal had a protein content of 34,77%, fat 8,84%, and carbohydrate 27,73%. Fermentation with Rhizopus sp. increased the protein content to 37,37%, decreased the fat content to 6.11%, and slightly increased the carbohydrate content to 23,04%. Meanwhile, fermentation with EM4 increased the protein content to 35.87%, decreased the fat content to 6.55%, and increased the carbohydrate content to 26.86%. Based on the results of the study, fermentation with Rhizopus sp. was more effective in increasing protein content and decreasing fat content compared to fermentation with EM4. Fermentation with EM4 showed a significant increase in carbohydrate content. In conclusion, the fermentation process can improve the nutritional quality of coconut meal, so that it can be a more nutritious alternative as animal feed
Pelatihan Tepung Beras Fortifikasi Guna Menurunkan Kejadian Stunting di Desa Tebas Kabupaten Sambas Fertiasari, Rini; Asta, Hidayat; Kristiandi, Kiki
Indonesia Berdaya Vol 3, No 4: August-October 2022
Publisher : UKInstitute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47679/ib.2022348

Abstract

Stunting is a health problem and threatens to improve the quality of an area. The SSGI 2021 stated that the stunting rate in Sambas reached 32.8%. The purpose of this community service is to conduct fortified rice flour training in helping to reduce the incidence of stunting. This product is the result of the milling process and the purpose of the product is to increase the value of micro and macronutrients and become an alternative food to help cases of stunting. The rice flour used in the manufacture of this flour is derived from local rice in the village of Tebas. This activity was carried out by women from Tebas Village with a total of 30 participants. The 30 participants were then regrouped into 5 teams so that the mothers in one team consisted of 6 participants. The result of these activities is that mothers are very enthusiastic because of these activities. in this activity, the mothers were taught to use drying equipment before going to flouring and the results of the rice flour were then processed derivatives that could be developed from the rice flour itself. Abstrak: Stunting merupakan permasalahan kesehatan dan mengancam terhadap peningkatan kualitas suatu wilayah. SSGI 2021 menyebutkan angka kejadian stunting di Sambas mencapai 32,8%. Tujuan dari pengbadian masyarakat ini adalah untuk melakukan pelatihan tepung beras fortifikasi dalam membantu menurunkan angka kejadian stunting. Produk ini merupakan hasil dari proses penggilingan dan tujuan dari produk tersebut adalah meningkatkan nilai zat gizi secara mikro dan makro dan menjadi salah satu pangan alternatif guna membantu kasus kejadian stunting. Tepug beras yang digunakan dalam pembuatan tepung ini merupakan berasal dari beras lokal yang ada di Desa Tebas. Kegiatan ini dilakukan oleh ibu-ibu yang berasal dari Desa Tebas dengan jumlah peserta sebanyak 30 peserta. Dari 30 peserta tersebut selanjutnya dikelompokan kembali jadi 5 tim sehingga ibu-ib Hasil dari kegiatan tersebut bahwa ibu-ibu sangat antusias karena dari kegiatan tersebut. dalam kegiatan ini ibu-ibu diajarkan dalam menggunakan alat pengeringan sebelum ke penepungan dan hasil dari tepung beras tersebut selanjutnya adalah turunan olahan yang dapat dikembangkan dari tepung beras itu sendiri.
Co-Authors Febrina, Asti Fertiasari, Rini Fitri Yani Hadipramudita , Bayu Seta Kristiandi, Kiki Lidia Lidia, Lidia Marito, Shinta Nurmiza, Nurmiza Sigiro, Oktavia Nurmawaty Tiwi, Tiwi Yuda, Yuda Zakiah Zakiah