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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Dinamisia: Jurnal Pengabdian Kepada Masyarakat Marinade Window of Health : Jurnal Kesehatan Martabe : Jurnal Pengabdian Kepada Masyarakat Riau Journal of Empowerment Jurnal Kreativitas PKM Authentic Research of Global Fisheries Application Journal (Aurelia Journal) Unri Conference Series: Community Engagement MAHESA : Malahayati Health Student Journal journal of Basic Medical Veterinary Journal of Rural and Urban Community Empowerment JURNAL ILMIAH GLOBAL EDUCATION Jurnal Penelitian Geografi (JPG) CANANG: Jurnal Pengabdian Masyarakat Femina Jurnal Ilmiah Kebidanan Indonesian Trust Health Journal Jurnal Perikanan dan Kelautan

Dewita Dewita

Universitas Riau

Author-ID : 560029

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Karakteristik Kimiawi Enkapsulasi Minyak Ikan Berbahan Baku Patin dan Hiu dengan Penambahan Minyak Sawit Merah: Chemical Characteristics of Encapsulated Fish Oil from Pangasius and Shark with The Addition of Red Palm Oil Dewita; Syahrul; Taufik Hidayat; Muhammad Fauzi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 2 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(2)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v23i2.32365

Minyak ikan patin dan hiu merupakan salah satu produk hasil perikanan yang banyak mengandung asam lemak untuk kesehatan. Penambahan minyak sawit merah juga berpotensi meningkatkan kandungan asam lemak produk yang dihasilkan Penelitian ini bertujuan untuk menentukan konsentrasi terbaik minyak sawit merah pada formulasi enkapsulasi minyak ikan. Metode penelitian ini meliputi formulasi enkapsulasi minyak ikan dengan perlakuan penambahan minyak sawit merah, pengujian karakteristik minyak ikan meliputi bilangan peroksida, asam lemak bebas, bilangan asam dan iod, dan asam lemak menggunakan alat Gas Chromatography (GC). Hasil penelitian menunjukkan bahwa formula F2 dengan penambahan minyak sawit 30% merupakan formula terbaik yang disukai konsumen baik dari warna, rasa, dan bau. Formula F2 juga mempunyai nilai asam lemak SFA, MUFA dan PUFA yaitu asam palmitat 22,03%, asam oleat 32,71% dan linoleat 31,84%. Formula F2 dapat dikembangkan dalam produk fungsional untuk suplemen kesehatan.

THE CHARACTERISTICS OF NANOPARTICLE QUALITY OF SAND SEA CUCUMBER (Holothuria scabra) MEAT COLLAGEN WITH DIFFERENT STIRRING TIME Syafrijal Syafrijal; Sumarto Sumarto; Dewita Dewita
Berkala Perikanan Terubuk Vol 46, No 3 (2018): November 2018
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

This research was aimed to determine the characteristics of nanoparticle quality of sand sea cucumber meat collagen (Holothuria scabra) with different stirring time. The method was carried out experimentally by conducting an experiment on nanoparticles of meat sand sea cucumber (Holothuria scabra) with different stirring i.e. 1, 2 and 3 hours. The results showed that on the fresh of meat sand sea cucumber has moisture, protein, ash, fat, and carbohydrate content was 78.94%, 79.67%, 6.74%, 4.82%, and 8.77%, respectively. The nanoparticles of collagen produced showed that different stirring time was affected by the quality characteristics of nanoparticles of sea cucumber meat collagen. The best result was obtained at 3 hours of stirring time which produced collagen nanoparticles with a yield rate of 14.33%, moisture 65.79%, ash 0.70%, protein 98.23%, pH 3.83 and particle size 950 nm.

Pemberdayaan Petani Budidaya Ikan di Desa Sungai Paku Kabupaten Kampar Melalui Alih Teknologi Pengolahan Makanan Jajanan Berbasis Sagu dan Ikan Sebagai Usaha Rumahan Dewita Dewita; Andarini Diharmi; Rahman Karnila; Sukendi Sukendi
Journal of Rural and Urban Community Empowerment Vol. 3 No. 1 (2021): Oktober 2021
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Salah satu desa potensial sebagai desa pengembangan di kabupaten Kampar Riau adalah Desa Sungai Paku kecamatan Kampar Kiri, merupakan salah satu desa pengembangan di kabupaten Kampar Riau. Di desa Sungai Paku banyak terdapat usaha budidaya ikan di kolam, khususnya ikan patin. Komoditas ikan dan lainnya seperti sagu merupakan komoditas utama, yang termasuk komoditas unggulan daerah berbasis system inovasi daerah (SIDa) Riau. Maka dari itu pengembangan produk makanan jajajan difokuskan pada bahan baku berbasis sagu dan ikan. Kolaborasi produk jajanan berbasis sagu dan ikan dari hasil penelitian sebelumnya menunjukkan bahwa mie sagu yang difortifikasi dengan hasil perikanan mengalami peningkatan nilai gizi protein (dari 0,3% menjadi 5,75%), demikian juga dengan produk jajanan lainnya seperti bakso dan snack ikan. Kegiatan ini bertujuan untuk memberikan alih teknologi pengolahan makanan jajanan dan memberdayakan kaum wanita dari keluarga pembudidaya ikan membuka usaha rumahan makanan jajanan yang banyak diminati masyarakat di daerah tersebut seperti mie sagu ikan, bakso ikan dan snack ikan. Metode penerapan yang digunakan adalah metode survei partisipatif, ceramah, diskusi, praktik langsung, observasi, pendampingan dan evaluasi. Luaran kegiatan adalah : i) Meningkatnya keterampilan peserta dari kelompok mitra tentang pengolahan makanan jajanan berbasis sagu dan ikan (snack , mie dan bako sagu ikan), dan ii) Memberikan solusi pada mitra untuk memulai usaha rumahan produk jajanan berbasis sagu dan ikan.

Pengembangan Alih Teknologi Pengolahan Mie Sagu Ikan Biang (Ilisha elongata) di Kube “Dian Lestari” Selatpanjang Kabupaten Kepulauan Meranti Sumarto Sumarto; Desmelati Desmelati; Dahlia Dahlia; Suparmi Suparmi; Dewita Dewita; Pareng Rengi
Journal of Rural and Urban Community Empowerment Vol. 3 No. 2 (2022): April 2022
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jruce.3.2.37-44

Kegiatan pengabdian bertujuan untuk mengembangkan teknologi terapan pengolahan mie sagu dengan fortifikasi tepung ikan biang sebagai usaha varian baru bagi Kube “Dian Lestari” Selatpanjang dalam rangka pengembangan usaha industri kecil berkelanjutan di Kabupaten Kepulauan Meranti Provinsi Riau. Sasaran kegiatan pengabdian dan pelatihan melibatkan pihak pengelola dan karyawan industri pengolahan mie sagu Kube (UMKM) “Dian Lestari Desa Alahair Selatpanjang. Produk mie sagu dengan fortifikasi tepung ikan biang 2% memberikan varian baru dengan tampilan rupa mie rapi, utuh, dan berwarna cerah. Rasa mie sagu menjadi lebih gurih terasa sedikit ikan, aroma mie sagu masih dominan beraroma khas mie sagu, dengan tekstur mie sagu masih kenyal dan kompak seperti mie sagu kontrol (tanpa penambahan tepung ikan biang). Hasil uji coba pada konsumen terhadap mie sagu varian baru dengan penambahan tepung ikan biang memberikan kriteria rasa unik, gurih dan enak dengan tekstur yang masih stabil kenyal dan kompak. Produk mie sagu-ikan memiliki kandungan air 23,65%, protein 4,37%, lemak 0,86%, abu 1,21% dan karbohidrat 69,91%.

Penyuluhan pencemaran lingkungan dan kesehatan masyarakat di Desa Bukit Pedusunan Kecamatan Kuantan Mudik Kabupaten Kuantan Singingi, Riau Ridwan Manda Putra; Sukendi Sukendi; Dewita Buchari; Syahril Nedi; Elizal Elizal
CANANG: Jurnal Pengabdian Masyarakat Vol 1, No 2 (2021)
Publisher : PELANTAR PRESS

This community extention aimed at providing information and public awareness on the effect of environmental pollution (such as pollution of waters, soil,air and food) on local public health. As such, environmentally driven diseases could be minimized and avoided. The extention were done in desa Bukit Pedusunan, Kuantan Mudik Districtm Kuantan Singingi Regency in June-September 2021. The participants of total 35 persons, consists of local government, women group and young representative of each dusun within the village of Bukit Pedusunan. Pre-orservation were conducted to find main issue on environmental threats in the village. The extention were done through class presentation, interactive discussion and demonstration. The effectiveness of the extention were evaluated to the participants thorugh items in questionare which evaluate the change in knowledge. The level of understanding were categorize into very good, good and unsatisfied. Apparently, 28,6 % of the participants understand very good on the materials, while 45,7% categorized good and 8.6% unsatisfied. Accordingly, the extention were categorized success and showed that the knowledge of the participants increased. The impact on the implementation in the field were that of knowledge dissemination to womens group on preparation health food of fish meat base. In the future the skill were developed and become small scale household business which inturn could increase household economy.On the other hand local leader together with policy had implemented projusticia enforcement on illegal gold mining (PETI) in desa Bukit Pedusunan.In the future, it is hope that environmental condition of Danau Kebun Kopi were sustainable and could be used for tourism, water sport, fisheries and water irrigation function.

Implementasi pewarna alami untuk diversifikasi mie sagu ikan pada pelaku usaha mikro mie sagu di Kabupaten Kepulauan Meranti, Riau Syahrul Syahrul; Dewita Dewita; Restu Restu
Riau Journal of Empowerment Vol 1 No 1 (2018)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Sago noodles of Selat Panjang have been known by the people of Riau Province and Indonesia, which are produced by microenterprise in the Regency of Kepulauan Meranti. Kepulauan Meranti is one of the largest sago-producing regions in Indonesia and is a marine fish production center. Considering that sago noodle products are rich in carbohydrates but low in protein, it needs innovation to enrich their nutritional value. The purpose of this activity was the application of the microenterprise production of sago noodles with good quality, high nutrition, and to be the superior products. The used method was active participation in learning. The results obtained from this activity that this activity has been carried out well, and the participants had had firsthand experience in processing sago technology enriched with concentrations of fish and natural dyes. This activity has been able to provide insight to partners about products and business development. After the activity, the participants' responses and counseling were very helpful.

Teknologi pengolahan hasil perikanan untuk meningkatkan perekonomian petani ikan di Desa Sungai Geringging, Kecamatan Kampar Kiri, Kabupaten Kampar, Riau Sukendi Sukendi; Dewita Dewita; Thamrin Thamrin; Ridwan Manda Putra; Windarti Windarti; Eddiwan Eddiwan
Unri Conference Series: Community Engagement Vol 2 (2020): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.2.498-505

The purpose of this community service activity is to provide knowledge and technology to the community from the Sinar Mentari Business Group, Sungai Geringging Village, Kampar Kiri District, Kampar Regency, in terms of processing fishery products into snack food products in the form of fish brains, fish dragon feet, and processing methods. packing and the process of presenting the resulting product better. The method used is the method of lectures, discussions, and direct practice on how to process fishery products. The results of this evaluation found that there had been a change in knowledge of 6 members of the Sinar Mentari Business Group, which showed that 5 people (83.33%) had been able to absorb the material given with a very good predicate (grade A), 1 person (16.67 %) can absorb the material given with a good predicate (B value), while those who get a sufficient predicate (C value) and poor predicate (D value) are not found. Based on the results of this evaluation, it is known that the skill level of the members of the Sinar Mentari Business group, it turns out that they have been able to process fishery products into snack food products in the form of fish brains, fish dragon legs and the process of packing as well as the process of presenting products independently and better. Meanwhile, the impact of this activity is that the housewives of Karya Mandiri Cultivator Group members have succeeded in having side activities to help their family's economy in the form of processing fish farming products.

Pembinaan dan Peningkatan Usaha Pengolahan Produk Makanan Jajanan Berbasis Ikan dan Sagu Di Desa Sungai Paku Kabupaten Kampar Dewita Dewita; Yenita Roza; Andarini Diharmi; Syahrul Syahrul; Mirna Ilza
Unri Conference Series: Community Engagement Vol 3 (2021): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.3.200-203

Sungai Paku Village, Kampar Kiri sub-district, Kampar district, is one of the villages designated as a Village Assisted Village by LPPM, University of Riau, with the target group being women who are members of the UD business group. Mother's love. This business group was originally designed to produce fish and sago based snacks. Therefore, PKM activities are directed at fostering, developing and improving product quality that meets SNI standards. This solution will be offered to partners in order to develop their business and improve the quality of their products. The products that have been trained for several years before are fish sago noodles, meatballs, nuggets and fish snacks. Thus, this year's activity is a continuation of the activities of previous years, namely providing training to add product variants, so that PKM activities are emphasized on training on the manufacture of snack food products such as fish risoles and fish balls (fish balls). In this activity the team was accompanied by Kukerta Unri students in 2021 who were deployed in Sungai Paku Village consisting of 2 groups (the Balek Kampung Kukerta group and the Integration Kukerta group). The method of activity used is the extension and experiment method, namely processing sago and fish-based snacks (such as fish balls and risoles). with the implementation stages as follows: (1) The preparation stage, which is to approach partners and provide an explanation of the aims and objectives for carrying out PKM activities. and (2) the implementation stage, namely providing counseling and training to partners. Regarding the technology transfer for processing new variants of snacks such as fish balls and risoles. The outputs of this activity include: i) Increased public understanding of business management, ii) Identification of new business opportunities for fish-based processed products for partners, and iii) Publication on online (electronic) media in Pekanbaru Pos, as well as scientific articles for community service. seminars and publications in nationally accredited journals.

Pelatihan Kuliner Berbasis Ikan Pada Mahasiswa Sebagai Cikal Bakal Wirausaha Baru Suparmi Suparmi; Sumarto Sumarto; Dewita Dewita; Desmelati Desmelati; Santhy Wisuda Sidauruk; Hendro Ekwarso
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 6 No. 4 (2022): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v6i4.9388

Fakultas Perikanan dan Kelautan UNRI yang mewadahi bidang perikanan baik hulu maupun hilir berusaha menyelesaikan masalah pengangguran yang berasal dari kampus khususnya dibidang perikanan. Melalui program pengabdian masyarakat pada skim kewirausahan yang melibatkan para dosen berkolaborasi dengan lembaga Pusat Inkubator Bisnis UNRI melaksanakan kegiatan pelatihan pengembangan kuliner berbasis ikan. Peserta 20 orang yaitu mahasisa dan alumni yang merintis uasaha pengolahan ikan. Tujuan pelatihan untuk memberikan pengetahuan kewirausahaan, mendorong tumbuhnya motivasi berwirausaha, meningkatkan pemahaman manajemen (organisasi, produksi, keuangan, dan pemasaran) .Metode pelaksanaan mengacu pada Participatory Action Learning System (PALS).Dari hasil kegiatan pelatihan didapatkan respon positif dan keiginnan para peserta untuk berwira usaha. Pelatihan memberikan motifasi bagi para peserta untuk berkarya sebagai wirausahawan dan membuka peluang kerja untuk berkerja sama dengan UKM lainnya .Produk-produk kuliner yang diasilkan adalah rendangg ikan, bakso ikan, makarobi ikan abon ikan dan nugget .Poduk-produk ini sangant mungkin untuk dijadikan peluang usaha bagi wirausaha baru.

Penyuluhan Pencemaran Lingkungan dan Makanan Sehat dari Ikan di Desa Rantau Baru Kecamatan Pangkalan Kerinci Kabupaten Pelalawan Provinsi Riau Ridwan Manda Putra; Sukendi Sukendi; Dewita Dewita; Syahril Nedi; Elizal Elizal
CANANG: Jurnal Pengabdian Masyarakat Vol 2, No 2 (2022)
Publisher : PELANTAR PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52364/canang.v2i2.26

The Extension Activities were done in Rantau Baru Village, Pangkalan Kerinci District, Pelalawan Regency, and was carried out on Thurs and public awareness day 8 September 2022. This community extention aimed providing information to the public about environmental conservation and healthy food of fish. The extension team provided explanations and descriptions of: a) the importance of protecting the environment, b) types of environmental pollution, c) plastic waste and its effects, d) environmental diseases, their causes and remedies. e). Healthy food from fish, so people don't get sick. Participants in this counseling were consists of local government, women group and young in Rantau Baru Village. The participants are representatives from each dusun with a total of 35 participants. The method used in carrying out this activity is to survey the field first, then conduct counseling in the form of interactive lectures and discussions, demonstration of theoretical material through a slide projector and followed by a demonstration of making healthy food from fish, including making fish skin crackers, dinsum fish and fish nuggets. The results of the evaluation of changes in knowledge made to 35 participants in community service activities. 4 people (11.4%) have been able to absorb the material given with very good predicates, 15 people (42.9%) can absorb the material given with good predicate, and 9 people (25.7%) can absorb the material with sufficient predicate and 7 people (20.0%) can absorb the material with less predicate. Based on these data, the community service activities carried out can be said to be successful and show that the impact on the participants is still mastery of science, according to the material provided at the time the service activities are carried out. While the impact on implementation in the field, there has been a process of disseminating knowledge to mothers by the PKK Team on how to make healthy food from fish, and it is hoped that in the future it will develop as a household business which ultimately improves the family economy. Meanwhile, community leaders and village youth work together to tackle waste (especially plastic waste) in Rantau Baru Village.

Co-Authors ', Desmelati ', Suparmi - - Syahrul . Isnaini . Syahrul Abdurahman Abdurrahman Alchalidi Alchalidi amirul fadri, amirul Andarini Diharmi Andriani, Andarini Anto Saut Pasaribu, Anto Saut Arkham, M. Nur Aulianshah, Vonna Benget Hutahaean Bintal Amin Budijono, Budijono Bustari Hasan Chicka Willy Yanti Cut Mutiah Dahlan, Zulfa Hanum Dahlia Dahlia Dahlia Dahlia Daud Yusuf Dayani, Rahmi Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Dewi, Silfia Eddiwan Kamaruddin Edison Edison Edison Edison Elizal, Elizal Elizar Elizar, Elizar Fanzuri, M Reza Faradilla, Shella Fatiranes, Erlando Febrina Judith, Febrina Gonal, Hendri Halimatussakdiah Halimatussakdiah Hani Plumeriastuti Hanis, Nonong Hariadi, Mas'ud Hendro Ekwarso Henniwati, Henniwati Heriansyah, Ivan Humayra, Siti Dara Indah Indah Ira Sari Irasari, N. Irvina Nurachmi Irwani, Maria Jasmiati Jasmiati, Jasmiati Karnila, Rahman Karnila Kartika Sari Hrp, Lili Kartini Putri, Hendrika Wijaya Keumala, Cut Ratna Lia Lajuna Madeni, Barirah Maderlita, Sisca Magfirah, Magfirah May Kristina Simanjuntak, May Kristina Meity Muliawati, Meity Mhd Fadhli, Mhd Fadhli Mirna Ilza Muhammad Fauzi N Ira Sari N. Ira Sari N. Irasari Nasution, putri Silvia Nauba Nofrian, Rey Nora Veri Nursyirwani, Nursyirwani Nurul Huda Oktari, Arles Oktavia Iswari Harahap, Oktavia Iswari Pareng Rengi Pareng Rengi Prihatin, Nova Sumaini Putra, Adie Wirawan Putri, Selvia Zuhra Putri, Tiara Beneva R Fathul Rahman Rahman, R. Fathul Ranggi Oktori Ranika Paramita Restu Restu Ridwan Manda Putra Rimayanti Rimayanti Rinaldi Panjaitan, Rinaldi Rindi Metalisa, Rindi Rizky Febriansyah Rosyita, Rosyita Sadewa, Bagaspati L Salsabila, Alikha Santhy Wisuda Sidauruk Sari Hrp, Lili Kartika Sari, Cindy kemala Setiyanto, Wahyu Pajar Sianturi, Desky Novita Sari Sibagariang, Rina D Sidauruk , Santhy Wisuda Sidauruk, Santhy W. Sidauruk, Shanty W Silfia Dewi Sinaga, Sanni Ezra Siregar, Heppi Nurjanah Siregar, Rizky Febriansyah Sri Maryati Suardi Loekman Suardi Lukman Sukendi Sukendi Sukirno Mus Sukma, Elni Sumarto Sumarto Sumarto, Sumarto Suparmi Suparmi Suparmi Suparmi Suparmi Syafrani Syafrani Syafrijal Syafrijal Syahada, Melania Syahda, Melania Syahril Nedi Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul T. Iskandar Faisal Taufik Hidayat Taufik Hidayat Thamrin Thamrin Thamrin Thamrin Tri Wahyu Suprayogi Widjiati Widjiati, Widjiati Windarti Windarti Yenita Roza Yova, Surya Dirga Zuarli, Zuarli

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