Article Per Year (5 Year)
p-Index From 2021 - 2026
1.945
P-Index
This Author published in this journals
All Journal Jurnal Penelitian Saintek Literasi: Jurnal Pengabdian Masyarakat dan Inovasi JURNAL RISET DIWA BAHARI Jurnal Lamellong: Pengabdian Kepada Masyarakat MARFIG: Journal of Fisheries and Marine Resource Management
Harianti Harianti
Institut Teknologi dan Bisnis Maritim Balik Diwa
Religion Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Environmental Science Immunology & microbiology Social Sciences Other

Published : 10 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 10 Documents
Search

 1 
Pembekalan Pengetahuan Dan Keterampilan Kuliner Ikan Berbasis Wisata Pantai Di Dusun Lamangkia Desa Topejawa Buana Basir; Nuraeni L. Rapi; Mutemainna Karim; Mesalina Tri Hidayani; Harianti Harianti
Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Vol 2 No 2 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (431.451 KB) | DOI: 10.58466/literasi.v2i2.687

Abstract

Topejawa village has the potential to develop a fish culinary business. The coastline that stretches as far as 0.8 km and the existence of fish landing sites (TPI) in the Lamangkia Topejawa Hamlet are very possible for the community to create a fish culinary business that is integrated with the Lamangkia coastal tourism area. The purpose of the activity is to empower the community for fish culinary business and it is hoped that it can help in improving the standard of living of the people of Dusun Lamangkia. The method of carrying out activities is by carrying out social approaches. The approach is carried out through outreach activities, counseling on the processing of fishery products, training and technical guidance on processing, assistance in establishing and legalizing businesses, as well as assistance in the manufacture of business products. The results of the implementation of the activity are the creation of motivation to carry out a fish-based processing business, as well as the formation of the Mentari Lamangkia fish culinary business
Peningkatan Keterampilan Warga Binaan Pemasyarakatan Lapas Takalar Melalui  Pelatihan Pengolahan Bandeng Tanpa Duri Harianti Harianti; Husni Angreni; Zul Khairiyah; Jawiana Saokani Sofyan; Mutemainna Karim; Mesalina Tri Hidayani
Jurnal Lamellong: Pengabdian Kepada Masyarakat (JLPM) Volume 1, Nomor 1, April 2024
Publisher : ASHA Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70188/kv18n445

Abstract

Kegiatan Pengabdian Kepada Masyarakat ini bertujuan untuk (1) meningkatkan pengetahuan dan keterampilan mulai dari pemilihan bahan baku, pengolahan dan pengemasan pada Warga Binaan Pemasyarakatan (WBP) Lapas Takalar dalam pengolahan Bandeng Tanpa Duri (BATARI), (2) meningkatkan nilai konsumsi ikan bandeng karena produk ini dibuat khusus untuk menghilangkan duri yang banyak terdapat pada daging ikan bandeng, (3) menciptakan peluang bisnis dan pendapatan baru bagi WBP Lapas Takalar  melalui keterampilan yang didapat dalam pelatihan tersebut. Pencapaian tujuan pelatihan tersebut dilakukan melalui pelatihan dengan metode ceramah, demontrasi, tanya jawab dan evaluasi kegiatan. Setelah kegiatan pelatihan dilaksanakan monitoring atau evaluasi oleh tim PKM untuk melihat dan menilai pengetahuan dan keterampilan yang diperoleh dalam pelatihan pengolahan Bandeng Tanpa Duri. Hasil yang diperoleh menunjukan bahwa pelatihan pada program Pengabdian Kepada Masyarakat tersebut berjalan lancar dan sukses. Program pelatihan ini mampu memberikan pengetahuan dan keterampilan dalam membuat produk Bandeng Tanpa Duri dan dapat memberikan peluang bisnis dan pendapatan baru bagi WBP lapas Takalar. Adapun saran yang dapat diajukan dari hasil program Pengabdian Kepada Masyarakat, bagi mitra Lapas Takalar untuk melanjutkan kegiatan ini yakni pengolahan berbagai produk olahan lainnya berbahan baku Bandeng Tanpa Duri.  
Effectiveness of soaking in bilimbi (Averrhoa bilimbi) extract in the treatment of formalin-contaminated salted lencam fish (Lethrinidae) Harianti Harianti; Meri Astuti; Ratnawati Ratnawati; Besse Firma Jamal
Jurnal Penelitian Saintek Vol 31, No 1 (2026)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jps.v30i1.94485

Abstract

The widespread use of formalin as an illegal preservative in fish products poses serious risks to public health, highlighting the urgency of developing safe and natural mitigation methods. This study investigates the effectiveness of soaking salted lencam fish (Lethrinidae) in bilimbi (Averrhoa bilimbi L.) extract to reduce formalin levels. The research was conducted from August to September 2022 in three traditional markets—Palattae, Laccibung, and Patimpeng—in Bone Regency, Indonesia, with laboratory analysis performed at the Fishery Product Quality Implementation Center. An experimental approach was used, involving samples obtained from six fish traders, of which two samples (A1 and B2) were identified as positive for formalin contamination. These samples were treated by soaking in 70% bilimbi extract for 30 minutes, and data were analyzed using a paired t-test with SPSS 16.0. The results showed a notable reduction in formalin levels, where sample A1 decreased from 9 mg/kg to 5.6 mg/kg and sample B2 from 9 mg/kg to 5.2 mg/kg, with an average reduction of approximately 62% (60% and 64%, respectively). These findings indicate that bilimbi extract is effective as a natural agent for reducing formalin contamination in salted fish products. In conclusion, soaking salted lencam fish in bilimbi extract provides a practical and safer alternative for improving food safety and protecting consumer health. 
NUTRITION ANALYSIS AND CONSUMER ACCEPTANCE OF FLOATING FISH SHAKE CAKE (Decapterus Sp.) Hasnawati Hasnawati; Harianti Harianti; Husni Angreni; Muh Ayusal Salam
Journal of Fisheries and Marine Resource Management Volume 1, Issue 1, 2026
Publisher : Institut Teknologi dan Bisnis Maritim Balik Diwa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63249/marfig.v1i1.105

Abstract

Indonesia possesses great potential in the fisheries sector, yet its utilization in functional food products remains limited. Layang fish (Decapterus sp) is a high-quality source of animal protein that has not been optimally used in traditional snacks. This study aims to analyze the nutritional value and consumer acceptability of kue kembang goyang (traditional flower-shaped snack) with the addition of layang fish. The research employed an experimental laboratory method using a Completely Randomized Design (CRD) with three treatments: without layang fish (control), with 20%, and 30% layang fish addition, each tested in three replications. Proximate analysis (moisture, ash, protein, fat, and carbohydrate content) was conducted to determine the nutritional profile, while a hedonic test involving 30 untrained panelists was used to assess color, aroma, taste, and texture. The results are expected to show that the addition of layang fish improves the protein and mineral content without reducing consumer acceptability. This innovation is expected to contribute to the development of nutritious, locally based food products and support the preservation of traditional Indonesian snacks
Teknologi Pengolahan Bandeng Tanpa Duri untuk Meningkatkan Keterampilan Ibu-Ibu Majelis Taklim Al Fattah Sudiang Harianti Harianti; Jumrawati Jumrawati; Husni Angraeni; Mutemainna Karim; Sri Rukmini Kustam; Besse Firma Jamal
Jurnal Lamellong: Pengabdian Kepada Masyarakat (JLPM) Volume 2, Nomor 1, April 2025
Publisher : ASHA Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70188/6jprc808

Abstract

Ikan bandeng merupakan salah satu ikan yang menjadi komoditas unggulan yang memiliki kandungan protein yang sangat tinggi. Pemanfaatan ikan bandeng sebagai bahan baku  baku produk olahan antara lain nugget, bakso, pempek, siomay, otak-otak ikan telah banyak dilakukan.  Ikan bandeng memiliki kelemahan bila dikonsumsi langsung dengan adanya tulang dan duri yang cukup banyak di dalam tubuhnya sehingga sebagian masyarakat tidak mengonsumsinya.  Upaya meningkatkan konsumsi bandeng dengan membuang semua duri yang ada melalui pelatihan penerapan teknologi pengolahan bandeng tanpa duri. Kegiatan Pengabdian Kepada Masyarakat melalui kegitan penyuluhan dan pelatihan ini berdampak positif dalam peningkatan pengetahuan dan keterampilan Ibu-ibu pengurus dan anggota Majelis Taklim Al-Fattah Sudiang Makassar terkait manfaat dan nutrisi ikan bandeng, teknologi diversifikasi pengolahan bandeng tanpa duri, dan teknik pengolahan bandeng tanpa duri. Program Pengabdian Kepada Masyarakat ini telah mendukung program pemerintah dalam hal ini Kementerian Kelautan dan Perikanan yaitu Program Gemarikan (Gerakan Memasyarakatkan Makan Ikan). Peserta sangat antusias mengikuti kegiatan Pengabdian Kepada Masyarakat dan berharap agar selanjutnya diadakan lagi kegiatan pelatihan diversifikasi pengolahan berbahan baku ikan bandeng tanpa duri   
Uji Mikrobakteri dan Iritasi Sabun Padat Rumput Laut Gracilaria Verrucosa Nurmaida Nurmaida; Harianti Harianti; Tri Widayati Putri
Jurnal Riset Diwa Bahari (JRDB) Volume 1, Issue 2, 2023
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) Institut Teknologi dan Bisnis Maritim Balik Diwa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63249/jrdb.v1i2.12

Abstract

This study aims to determine the irritant properties of human skin to Gracilaria verrucosa solid soap preparations and organoleptic values. the method used was a pre-experimental design type one group pretestposttest and the data were described descriptively. The results showed that ALT and pH were highest in the control sample with values of 1.9 x 104 colonies/gram and 9.2, respectively. The highest organoleptic value is soap preparation without the addition of Gracilaria verrucosa with a value of 3.2 because it has an attractive appearance with a shiny clear colour. The conclusion of the results showed that the preparation of Gracilaria verrucosa solid soap with the composition of base soap, Gracilaria verrucosa, and essential oil did not irritate the skin of volunteers and organoleptically, the value of the level of Panelists' liking for Gracilaria verrucosa solid soap preparations was highest in soap preparations without the addition of Gracilaria verrucosa compared to soap preparations with the addition of Gracilaria verrucosa. soap preparations with the addition of Gracilaria verrucosa.
Analisis Daya Simpan Bajabu Ikan Bandeng (Chanos chanos) Sri Wulandari; Harianti Harianti; Jawiana Saokani; Ridha Asriani
Jurnal Riset Diwa Bahari (JRDB) Volume 1, Issue 2, 2023
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) Institut Teknologi dan Bisnis Maritim Balik Diwa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63249/jrdb.v1i2.14

Abstract

Bandeng merupakan salah satu jenis ikan yang banyak digemari karena merupakan jenis ikan yang paling banyak diproduksi untuk dikonsumsi. Penelitian ini dilaksanakan pada bulan Juli-Agustus 2023 di laboratorium UPT. Balai Penerapan Mutu Produk Perikanan (BPMPP). Tujuan penelitian ini adalah untuk mengetahui daya simpan ikan bandeng bajabu (Chanos chanos) asal Kabupaten Maros dan Kabupaten Pinrang. Penelitian ini menggunakan metode komparatif dengan menggunakan uji Independent sample T-test. Parameter yang diukur untuk mengetahui umur simpan adalah uji ALT dengan lama penyimpanan (0 hari, 14 hari, dan 30 hari) yang masing-masing perlakuan diulang sebanyak 3 kali. Parameter kadar air dengan lama penyimpanan (0 hari, 7 hari, 14 hari, 21 hari, dan 30 hari) dilakukan dengan 1 ulangan. Hasil penelitian menunjukkan bahwa hasil uji ALT bajabu Maros dan Pinrang mengalami peningkatan pada penyimpanan 0 hari, 14 hari, dan 30 hari, dimana hasil uji ALT tertinggi mencapai 8,6 x 103 untuk bajabu Maros dan 9,1 x 103 untuk bajabu Pinrang, keduanya pada saat penyimpanan. masa penyimpanan 30 hari. Sedangkan kadar air bajabu Maros mengalami peningkatan dari masa penyimpanan 0 hari, 7 hari, 14 hari, 21 hari, dan 30 hari, sedangkan kadar air bajabu Pinrang mengalami penurunan pada masa penyimpanan 14 hari, dimana kadar air tertinggi uji kadar mencapai 14,65% untuk bajabu Maros dan 8,31% untuk bajabu Pinrang, keduanya pada masa penyimpanan 30 hari.
Senyawa Bioaktif Serbuk Propagul Mangrove Rhizophora sp. Sri Wulandari; Jawiana Saokani Saokani; Harianti Harianti; Anni Mujahidah
Jurnal Riset Diwa Bahari (JRDB) Volume 1, Issue 2, 2023
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) Institut Teknologi dan Bisnis Maritim Balik Diwa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63249/jrdb.v1i2.18

Abstract

Mangrove mempunyai berbagai manfaat bagi kehidupan manusia dan lingkungan sekitarnya. Pemanfaatan mangrove untuk berbagai keperluan telah dilakukan sejak lama, namun pemanfaatan Rhizophora sp. propagul menjadi produk bernilai tambah belum banyak dikembangkan karena masih terbatasnya penelitian terhadap senyawa bioaktif bubuk propagul mangrove. Tujuan penelitian ini adalah untuk mengetahui kandungan senyawa bioaktif Rhizophora sp. bubuk propagul mangrove, dan Rhizophora sp. bubuk propagul mangrove dengan tambahan bubuk kopi arabika. Senyawa bioaktif fokus pada alkaloid, fenolik, saponin, flavanoid dan triterpenoid. Penelitian ini tergolong penelitian eksperimen, dimana Rhizophora sp. bibit mangrove diambil langsung dari Kawasan Ekowisata Mangrove Lantebung Kota Makassar yang kemudian dikupas, dipotong, direndam selama empat hari berturut-turut dengan penggantian air setiap hari, kemudian disangrai, digiling, disajikan dan diuji fitokimia untuk mendeteksi kandungan senyawa bioaktif. Hasil uji fitokimia menunjukkan bahwa sampel satu yang mewakili Rhizophora sp. serbuk buah bakau, dan sampel dua yang mewakili Rhizophora sp. bubuk buah mangrove yang ditambahkan bubuk kopi arabika, keduanya mengandung senyawa alkaloid, fenolik, dan saponin yang menunjukkan aktivitas antioksidan, serta tidak ditemukan senyawa flavanoid dan triterpenoid, sehingga dapat dijadikan sebagai bahan pangan alternatif dan memungkinkan untuk dimanfaatkan sebagai bahan pangan alternatif. obat alami karena mempunyai kemampuan sebagai antibakteri, antikolesterol, antihiperlipidemia, antivirus, antidiabetes, antiradang, antikanker dan antioksidan.
Analisis Tingkat Kesukaan dan Daya Simpan Asinan Rumput Laut (Gracillaria sp.) Sri Wulandari; Harianti Harianti; Yeni Savitri Andi Lawi; Suprianto Suprianto; Nining Adia Ningsih
Jurnal Riset Diwa Bahari (JRDB) Volume 2, Issue 1, 2024
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) Institut Teknologi dan Bisnis Maritim Balik Diwa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63249/jrdb.v2i1.28

Abstract

Pickled Gracillaria sp. is a seaweed-based pickle. Seaweed is one of the seafood commodities that has many uses, economic value, and has a complete nutritional content. Pickled Gracillaria sp. is a form of processed diversification from seaweed, so this study aims to analyze the level of liking based on organoleptic tests, and the shelf life of processed Gracillaria sp. pickles. The processing of Gracillaria sp. into pickles and analysis of shelf life testing was carried out at the CV. LARS Production House. The research method used is quantitative descriptive method, while data analysis uses ANOVA. The results of the research on the level of favorability test based on the organoleptic test showed that the level of liking based on organoleptic tests is at 200C for texture, aroma, and taste. However, the color was preferred in the processed Gracilaria sp. at 300C. It can be seen that the majority of panelists dislike the texture, aroma, color and taste at 400C. While testing the shelf life of the anova test results showed that there was no real effect and influence on the shelf life testing of pickled products.
Umur Simpan dan Mutu Sensori Siomay Berbahan Baku Surimi Ikan Tenggiri (Scombereromorus commerson) Elis Eka Putri; Harianti Harianti; Husni Angraeni
Jurnal Riset Diwa Bahari (JRDB) Volume 3, Issue 1, 2025
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) Institut Teknologi dan Bisnis Maritim Balik Diwa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63249/jrdb.v3i1.77

Abstract

This study aimed to evaluate the shelf life and sensory quality of siomay made from mackerel (Scomberomorus commerson) surimi. The study involved the preparation of siomay using surimi as the main ingredient, followed by sensory evaluation and microbiological analysis to determine the shelf life. The results showed that the sensory quality of siomay decreased with storage time, with significant differences observed in appearance, color, aroma, texture, and taste. These findings suggest that the optimal storage time to maintain sensory quality is within the range of 0 to 12 hours after preparation. This study provides valuable insights for the seafood processing industry regarding the utilization of mackerel surimi in producing high-quality siomay.
Co-Authors Angreni, Husni Anni Mujahidah Besse Firma Jamal Buana Basir Elis Eka Putri Hasnawati Hasnawati Husni Angraeni Jawiana Saokani Jawiana Saokani Saokani Jawiana Saokani Sofyan Jumrawati Jumrawati Meri Astuti Mesalina Tri Hidayani Muh Ayusal Salam Mutemainna Karim Nining Adia Ningsih Nuraeni L Rapi Nurmaida Nurmaida Ratnawati Ratnawati Ridha Asriani Sri Rukmini Kustam Sri Wulandari Suprianto Suprianto Tri Widayati Putri Yeni Savitri Andi Lawi Zul Khairiyah