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Resti Nurmala Dewi
Politeknik Kelautan Dan Perikanan Jembrana
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Pengujian Total Bakteri dan Formalin pada Beberapa Ikan dan Produk Olahan Perikanan di Pasar Tradisional Kecamatan Negara, Jembrana, Bali Dewi, Resti Nurmala; Farida, Iftachul; Faiq Ramdhani, Ahmad
Buletin Jalanidhitah Sarva Jivitam Vol 5, No 2 (2023): September 2023
Publisher : POLITEKNIK AHLI USAHA PERIKANAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/bjsj.v5i2.13156

Abstract

Foodborne diseases merupakan penyakit yang disebabkan oleh konsumsi makanan yang terkontaminasi oleh cemaran mikroba maupun kimia. Salah satu sumber makanan yang mudah mengalami kontaminasi adalah ikan. Ikan merupakan bahan pangan yang mudah mengalami pembusukan karena mengandung kadar air dan protein tinggi sehingga menjadi medium pertumbuhan bakteri. Salah satu cara yang dapat dilakukan untuk mempertahankan mutu ikan adalah dengan pengolahan dan pengawetan. Akan tetapi, proses tersebut banyak dilakukan tanpa mengacu pada standar yang ada. Oleh sebab itu, penelitian ini bertujuan untuk melakukan pengujian cemaran mikroba dan formalin pada beberapa jenis ikan dan produk olahan perikanan di pasar tradisional Kecamatan Negara Kabupaten Jembrana. Metode kuantitatif digunakan pada pengujian bakteri dengan pendekatan TPC. Sedangkan pengujian formalin menggunakan analisis kualitatif dengan test kit. Sampel diambil secara acak sebanyak 5 sampel ikan dan 5 sampel olahan perikanan. Dari hasil pengujian didapatkan bahwa sebanyak 8 sampel tidak memenuhi standar cemaran bakteri sedangkan 2 sampel berupa ikan tongkol (Euthynnus affinis) dan ikan layang (Decapterus spp) masih di bawah ambang batas yang disyaratkan dengan nilai 1,9 × 105 CFU/g. Pada pengujian formalin, ditemukan 1 sampel produk olahan perikanan berupa sudang dari Sardinella lemuru positif formalin yang ditunjukkan dengan perubahan warna ungu muda.
Analisis Penerapan Standard Sanitation Operating Procedure (SSOP) pada Proses Pembekuan Cumi-Cumi (Loligo vulgaris) Dewi, Resti Nurmala; Agustria, I Komang Trinanda
Proceedings of The Vocational Seminar on Marine & Inland Fisheries Volume 1 Nomor 1 Tahun 2024
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/voc_seminar.v1i1.15193

Abstract

Cumi-cumi (Loligo vulgaris) sebagai bahan baku produk pangan merupakan sumber protein laut yang bernilai ekonomi tinggi dan umumnya dijual dalam kondisi beku. Untuk menjaga mutu produk cumi beku, industri pembekuan diwajibkan menerapkan SSOP (Standard Sanitation Operating Procedure) sebagai bentuk tanggungjawab perusahaan dalam rangka memenuhi sumber pangan yang dapat dikonsumsi oleh masyarakat dengan aman. Penelitian ini bertujuan untuk menganalisis penerapan SSOP di pabrik pembekuan cumi-cumi yang berlokasi di Jawa Timur selama tiga bulan (Januari sampai Maret 2022). Penelitian dilakukan dengan mengacu pada metode analisis kesenjangan berdasarkan FDA (1995) dan NSHATE (1999). Wawancara dengan karyawan perusahaan dan observasi langsung dilakukan untuk mengumpulkan data yang dibutuhkan. Dari hasil penelitian, penerapan SSOP pada pabrik pembekuan cumi-cumi telah memenuhi standar yaitu sebesar 78,5%. Namun demikian, seluruh aspek masih mengalami penyimpangan dengan % penerapan: aspek keamanan air (85%), kebersihan permukaan yang kontak dengan makanan (87,5%), pencegahan kontaminasi silang (77,14%), menjaga fasilitas cuci tangan, sanitasi tangan dan toilet (53,33%), pencegahan adulterasi (81,67%), pelabelan, penyimpanan dan penggunaan bahan kimia yang tepat (74,55%), pengendalian kesehatan karyawan (76,67%) dan pemberantasan hama (91,11%). Oleh sebab itu, perlu perbaikan pada aspek SSOP tersebut dengan menerapkan rekomendasi teknis dan manajerial yang diberikan.
Bimbingan Teknis Diversifikasi Olahan Udang di Smart Fisheries Village (SFV) Pengambengan Kabupaten Jembrana Bali Perceka, Medal Lintas; Khairunnisa, Anis; Budiadnyani, I Gusti Ayu; Utari, Siluh Putu Sri Dia; Astiana, Ika; Farida, Iftachul; Samanta, Pinky Natalia; Cesrany, Mahaldika; Dewi, Resti Nurmala; Panjaitan, Fenny Crista A; Nugraha, I Made Aditya
Jurnal Pengabdian UNDIKMA Vol. 6 No. 1 (2025): February
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v6i1.13554

Abstract

This community service activity aimed to increase knowledge and understanding of the Processing and Marketing Group regarding the diversification of processed shrimp, packaging, and online product marketing. The method of implementing this service used technical guidance with 10 participants from Wijaya Fish Processing and Marketing Group. The evaluation instruments used were pre-test and post-test questions. Pre-test and post-test values were analysed using a t-test at 95% confidence intervals (α = 0,05). The results showed that there was an increase in knowledge and understanding of Wijaya Fish Processing and Marketing Group (P<0.05) regarding the diversification of vannamei shrimp processing, packaging, and online product marketing.
Microalgae as A Bioremediation Agent for Palm Oil Mill Effluent: Production of Biomass and High Added Value Compounds Putri, Nita Ariestiana; Dewi, Resti Nurmala; Lestari, Rizka; Yuniar, Rizka Ayu; Ma'arif, Luluk Majidah; Erianto, Ricky
Jurnal Rekayasa Kimia & Lingkungan Vol 18, No 2 (2023): Jurnal Rekayasa Kimia & Lingkungan (December, 2023 )
Publisher : Chemical Engineering Department, Syiah Kuala University, Banda Aceh, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23955/rkl.v18i2.34018

Abstract

Palm oil mill effluent (POME) is high strength wastewater obtained from palm fruit processing, which contains high chemical oxygen demand (COD), biological oxygen demand (BOD), and other contaminants. The pollutant load in POME can serve as a source of nutrients for microalgae growth. As a result, the goal of this work was to utilize Spirulina sp. and Nannochloropsis oculata to reduce the nutritional content of POME while producing biomass rich in high-value chemicals. The cultivation was conducted in a batch reactor using various POME fractions (0-20%) under 5,000 lux light intensity and continuous aeration at a temperature of 22-28C and a salinity of 30 ppt for 14 consecutive-days. The results demonstrate that Spirulina sp. produced the most biomass at 15% POME, accounting for 4.670.95 g/L with 0.570.11 1/day of growth rate and 3.33% of COD reduction efficiency. Meanwhile, Nannochloropsis oculata thrived in 20% POME, producing 4.430.36 g/L biomass, 1.180.31 1/day growth rate, and 14.43% COD reduction efficiency. In the proximate analysis. Spirulina sp. and Nannochlorpsis oculata provided 0.87%; 1.11% lipid and 1.03%; 0.86% protein, respectively.
Pengujian Organoleptik dan Deteksi Logam Berat pada Bahan Baku dan Produk Bakso Ikan Lemuru (Sardinella lemuru) dari Selat Bali Dewi, Resti Nurmala; Budiadnyani, I Gusti Ayu; Febrianti, Desy; Putrivenn, Dewi Fridolin
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 18, No 2 (2023): Desember 2023
Publisher : Politeknik - Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v18i2.973

Abstract

Ikan lemuru (Sardinella lemuru) merupakan sumberdaya perikanan yang melimpah di Selat Bali dan memiliki nilai ekonomis yang rendah. Untuk menanggulangi permasalahan tersebut, ikan lemuru dapat diolah menjadi produk diversifikasi yang banyak digemari masyarakat yaitu bakso ikan. Oleh karena itu, penelitian ini bertujuan untuk memproduksi bakso ikan lemuru dengan empat konsentrasi daging dan tepung tapioka (P0, P1, P2, dan P3). Tingkat penerimaan konsumen dianalisis melalui pengujian organoleptik menggunakan 30 panelis tidak terlatih. Pengujian logam berat sebagai salah satu jaminan keamanan produk dilakukan menggunakan metode Atomic Absorption Spectroscopy (AAS). Hal ini dikarenakan wilayah penangkapan ikan lemuru di Selat Bali merupakan wilayah perairan yang mengalami banyak pencemaran akibat kegiatan penangkapan ikan dan industri. Hasil pengujian organoleptik pada bahan baku menunjukkan nilai rata-rata delapan untuk seluruh atribut yang menandakan bahwa ikan lemuru berada dalam kondisi segar. Kandungan logam berat pada bahan baku juga masih di bawah ambang batas menurut Standar Nasional Indonesia (SNI). Disamping itu, penambahan daging ikan lemuru dan tepung tapioka memberikan hasil yang signifikan terhadap nilai organoleptik dengan formulasi terbaik (P1) sebesar 7,34 (kenampakan), 7,92 (bau), 8,36 (rasa) dan 7,85 (tekstur) (p0,05). Konsentrasi logam berat pada bakso ikan tidak dipengaruhi oleh penambahan tepung dan berada di bawah ambang batas dengan konsentrasi (mg/kg) pada perlakukan terbaik (P1) sebesar 0,007±0,0010 (Hg) (p0,05), 0,0010±0,0010 (Pb) (p0.05) dan 0,0020±0,0013 (Cd) (p0,05). Dapat disimpulkan bahwa produk bakso ikan lemuru disukai oleh konsumen dan memiliki konsentrasi logam berat pada rentang yang aman.ABSTRACTLemuru fish (Sardinella lemuru) is one dominant commodity from the Bali Strait which has low economic value. To solve this issue, lemuru can be converted into a variety of widely-liked products, such fish balls. Therefore, this study aimed to produce fish balls with four concentrations of meat and tapioca flour (P0, P1, P2 ,and P3). The level of consumer acceptance was analysed through organoleptic testing employing 30 untrained panelists. The heavy metal of samples was also analysed using Atomic Absorption Spectroscopy (AAS). This is due the current fishing activities and industries in the Bali Strait contribute to heavy metals pollution in the water. The organoleptic testing of raw materials revealed an average value of eight for all aspects, which suggested that lemuru was in fresh conditions. The content of heavy metals in raw materials was below standards issued by Indonesian National Standard (SNI). Furthermore, the addition of lemuru meat and tapioca flour was significantly affected the quality of fish ball, with organoleptic scores obtained from the best treatment (P1) were 7.85 (texture), 8.36 (taste), 7.92 (smell), and 7.34 (appearance) (p0.05). The concentration of heavy metals in fish balls was not influenced by the addition of flour and was below the threshold with the concentrations (mg/kg) of 0.007±0.0010 (Hg) (p0.05), 0.0010±0.0010 (Pb) (p0.05) and 0.0020±0.0013 (Cd) (p0.05). In conclusion, lemuru fish ball was preferred by customers and had heavy metal concentrations that were within a safe limit.
COMPARATIVE STUDY ON BIO-BRIQUETTE PRODUCTION USING COCONUT SHELL AND SEASHELL: EFFECTS OF SIZE, RATIO, PYROLYSIS, AND BINDER Dewi, Resti Nurmala; Perceka, Medal Lintas; Dia Utari, Siluh Putu Sri; Andrayuga, I Wayan; Azimatun, Muhamad Maulana Nur; Qurrahman, Taufiq; Arifin, Samsul; Ardiyanti, Putu Ayu; Pajriyanti, Nurlaela; Irwandi, Nurul Anisa
Indonesian Fisheries Research Journal Vol 31, No 1 (2025): June (2025)
Publisher : Jakarta Technical University of Fisheries

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/ifrj.1.1.2025.%p

Abstract

Briquettes are seen as a substitute for alternative fuels generated through pyrolysis. A common type of briquette is charcoal made from coconut shells. However, they have poor combustion duration and excessive combustion smoke. It is thought that adding shells to coconut shell briquettes can increase their quality while making better use of waste since shells have adsorption characteristics. Hence, this study intended to produce shells briquettes on many main factors, namely pyrolysis time, particle size, raw materials ratio, and binder concentration. The method utilized pertained to preliminary study by blending pyrolyzed coconut shell charcoal, shells, and tapioca flour. In line with the American Standard Testing and Material (ASTM) 2014, proximate analysis was conducted using the Thermogravimetric Analysis 201; in contrast, briquette calorific value was determined using the GDY-1A bomb calorimeter, which is in compliance with ISO 1928:2020. According to the findings, the best shell briquettes was found at 2.5 hours pyrolysis durations with a particle size of 50 mesh, a raw material ratio of 3:1 (charcoal : shell) and 50% binder concentration with 13.53 ± 0.23% water content; 39.91 ± 0.31% volatile matter content, 15.70 ± 0.07% ash content, 67.66 ± 0.68% fixed carbon content) (P < 0.05), and a calorific value of 1,942.126 cal/g. Nonetheless, the results were not ideal as the calorific value was lower compared to full charcoal briquettes. Therefore, to improve proximate quality and combustion efficiency, it is required to combine seashells with other materials that are higher in carbon or to modify the method.
POTENTIAL OF Spirulina sp. FOR REMEDIATING POLLUTANTS IN AQUACULTURE WASTEWATER AND PRODUCING PHYCOCYANIN Dewi, Resti Nurmala
Indonesian Fisheries Research Journal Vol 30, No 1 (2024): (June) 2024
Publisher : Jakarta Technical University of Fisheries

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/ifrj.30.1.2024.%p

Abstract

The sustainability of aquaculture wastewater treatment is challenging because it has a negative impact on the ecosystem if directly discharges to the environment. Aquaculture wastewater consists of high pollutants loading such as ammonia, phosphor, nitrate, and chemical oxygen demand. To offset the downsides of aquaculture effluent, effective solutions are required. Spirulina sp. is as microalgae that convert nutrients in the wastewater and dissolve carbon into microbial biomass with value such as phycocyanin which can be employed as food, cosmetics, feed, and pharmacy feedstock. The effects of light intensity (6,000 - 10,000 lux) and urea addition (20-100 ppm) on biomass production, COD reduction, and phycocyanin yield were investigated in this study. For 10 days, Spirulina sp. was grown in a batch reactor at 25-27°C with a ratio of 30% inoculum and 70% wastewater under continuous aeration. Spirulina sp. produced the most biomass at 8,000 lux with the addition of 60 ppm of urea accounting for 0.71±0.14 g/L (P > 0.05). Meanwhile, the maximum phycocyanin concentration was 4.21±0.132% at 7,000 lux and 80 ppm urea (P > 0.05) with 96.51% of chemical oxygen demand reduction (P < 0.05). The outcomes of this study highlight the potential of aquaculture effluent to produce valuable microalgal biomass and phycocyanin, which can be used to generate lucrative products.
Kawasan Konservasi Mangrove sebagai Penggerak Ekonomi Masyarakat Desa Budeng Kabupaten Jembrana Bali Budiadnyani, I Gusti Ayu; Utari, Siluh Putu Sri Dia; Astiana, Ika; Farida, Iftachul; Samanta, Pinky Natalia; Perceka, Medal Lintas; Panjaitan, Fenny Crista Anastasia; Dewi, Resti Nurmala; Khairunnisa, Anis; Cesrany, Mahaldika; Febrianti, Desy
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 3 (2024): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.10.3.386-394

Abstract

Budeng Village, located in Jembrana Regency, is home to a significant mangrove conservation area featuring 32 species of mangroves with substantial potential for utilization. Conservation activities in this region are led by the Wana Merta Group, which aims to engage the local community of Budeng Village in these deeds. However, the residents have yet to show much interest due to the lack of perceived economic benefits from conservation activities. The purpose of the community service activities conducted in Budeng Village is to enhance the knowledge and skills of the community in transforming mangroves into economically valuable enterprises. These activities comprised three stages: technical guidance, training sessions, and questionnaire distribution. The activities were attended by 15 participants from the Wana Mertha Forest Farmer Group (KTH), which manages the mangrove conservation area in Budeng Village. The technical guidance included institutional strengthening materials for the group. The training sessions covered topics such as mangrove product diversification, processing Brugueira sp. into mangrove chips, processing Xylocarpus granatum into scrubs, processing shrimp and fish into siomay, as well as packaging and digital marketing to support the group's business endeavors. Throughout the technical guidance and training, participants actively engaged in discussions and followed the sessions diligently. The questionnaire results indicated a significant increase in participants' knowledge, from 40% to 73.76%, reflecting an improvement of 34.67% after the activities.
Formulating Nutritious Wet Noodles with Spirulina platensis: Exploring Proximate Composition, Antioxidant Activity, and Consumer Preferences Dewi, Resti Nurmala; Panjaitan, Fenny Crista Anastasia; Sumartini, Sumartini; Putri, Nita Ariestiana
Eksergi Vol 22 No 1 (2025)
Publisher : Prodi Teknik Kimia, Fakultas Teknik Industri, UPN "Veteran" Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31315/eksergi.v22i1.13697

Abstract

The incorporation of Spirulina platensis into food products has been extensively explored. In this study, wet noodles were enriched with spirulina at three different concentrations: 1% (P1), 5% (P2) and 10% (P3). Sensory and hedonic evaluations, proximate composition and antioxidant properties were assessed. Overall, formulations P1 and P2 were significantly preferred (p < 0.05) in terms of appearance and aroma compared to the control (P0). Additionally, the texture and taste scores of spirulina-enriched wet noodles were higher (p < 0.05) than those of the control. Among all treatments, P1 emerged as the most favourable formulation (p < 0.05) for aroma, texture, and taste in the hedonic test. Moreover, the spirulina supplementation had significant effect on the protein and fat content (p < 0.05) compared to the control noodles. Furthermore, the antioxidant activity of the spirulina wet noodles increased in a dose dependent manner. The IC50 values for DPPH radical scavenging activity were 339.749 ppm for the control (P0), and 61.473 ppm, 39.965 ppm, and 27.439 ppm for P1, P2, and P3, respectively. These results suggest that fortifying wet noodles with Spirulina platensis not only improves the sensory attributes but also enhances the nutritional quality and functional value.
Pengaruh jenis kemasan dan posisi penyimpanan terhadap kualitas surimi ikan swanggi selama penyimpanan suhu chilling: The impact of packaging and storage position on the chilling temperature for surimi quality from purple-spotted bigeye fish (Priacanthus tayenus) Cesrany, Mahaldika; Farida, Iftachul; Khairunnisa, Anis; Astiana, Ika; Perceka, Medal Lintas; Panjaitan, Fenny Crista Anastasia; Febrianti, Desy; Budiadnyani, I Gusti Ayu; Utari, Siluh Putu Sri Dia; Dewi, Resti Nurmala; Samanta, Pinky Natalia; Bharata, Made Tisna Adhi; Pradnyani, Ni Made Anggun
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 26 No. 3 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26 (3)
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 | DOI: 10.17844/jphpi.v26i3.45662

Abstract

Ikan swanggi (Priacanthus tayenus) merupakan salah satu jenis ikan yang berpotensi sebagai bahan baku surimi. Surimi adalah produk antara bernilai tinggi yang banyak digunakan dalam pembuatan fish cake. Penelitian ini bertujuan untuk menentukan pengaruh jenis kemasan dan posisi penyimpanan terhadap kualitas surimi ikan swanggi melalui pengujian sensori, kadar air, dan mikrobiologi. Surimi ikan swanggi dikemas menggunakan tiga jenis plastik yang berbeda, yaitu polietilen (PE), polipropilen (PP), dan nilon. Surimi disimpan selama 28 hari di dalam freezer dengan suhu penyimpanan sebesar 2-8°C, dan posisi penyimpanan yang berbeda. Parameter yang dianalisis meliputi penilaian sensori, kadar air, dan angka lempeng total. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) dengan 3 ulangan. Data sensori dan kadar air diolah menggunakan SPSS 26.0 dengan analisis sidik ragam, jika terdapat perbedaan yang signifikan, dilakukan uji Duncan dan Tukey pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa surimi yang dikemas dengan plastik nilon memiliki atribut kenampakan uji gigit, dan uji lipat yang lebih baik dibandingkan surimi yang dikemas plastik PE dan PP. Rata-rata kadar air surimi yang dikemas dengan ketiga jenis plastik berkisar antara 70-78% selama penyimpanan 28 hari dengan posisi penyimpanan yang berbeda. Kadar air pada surimi yang dikemas menggunakan ketiga jenis kemasan mengalami peningkatan seiring lamanya waktu penyimpanan. Angka lempeng total surimi menunjukkan nilai yang melebihi standar SNI 2694:2013. Semakin lama penyimpanan, maka semakin bertambah pula jumlah mikroba pada surimi.
Co-Authors Agustria, I Komang Trinanda Andrayuga, I Wayan Anis Khairunnisa, Anis Ardiyanti, Putu Ayu Azimatun, Muhamad Maulana Nur Bharata, Made Tisna Adhi Cesrany, Mahaldika Devi Ilmiyanti Erianto, Ricky Faiq Ramdhani, Ahmad Febrianti, Desy Ferlina Febrianti I Gusti Ayu Budiadnyani I Gusti Made Ngurah Desnanjaya I Made Aditya Nugraha Ika Astiana Ilmiyanti, Devi Irwandi, Nurul Anisa Juniarta, I Nyoman Lestari, Rizka Ma'arif, Luluk Majidah Maulani, Aghitia medal lintas perceka Muncani, Ni Putu Ayu Dyah Ni Putu Ayu Dyah Muncani Ni Putu Dinda Krisna Putri Nita Ariestiana Putri Pajriyanti, Nurlaela Panjaitan, Fenny Crista A Panjaitan, Fenny Crista Anastasia Pradnyani, Ni Made Anggun Putri, Ni Made Anggun Pradnyani Putri, Ni Putu Dinda Krisna Putri, Nita Ariestiana Putrivenn, Dewi Fridolin Qurrahman, Taufiq Rizka Ayu Yuniar Samanta, Pinky Natalia Samsul Arifin siluh putu sri dia utari Siregar, Fikri Al Khair Sumartini Sumartini Utari, Siluh Putu Sri Dia