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All Journal Jurnal Kelautan : Indonesian Journal of Marine Science and Technology Jurnal Perikanan dan Kelautan Jurnal Perikanan Pantura Leuit : Journal of Local Food Security Habitus Aquatica : Journal of Aquatic Resources and Fisheries Management Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat
Devi Faustine Elvina Nuryadin
Universitas Sultan Ageng Tirtayasa
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Environmental Science Languange, Linguistic, Communication & Media Nursing Public Health Social Sciences Other

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KARAKTERISASI KITOSAN KOMBINASI CANGKANG KERANG HIJAU (Perna viridis) DAN CANGKANG RAJUNGAN (Portunus pelagicus) ASAL BANTEN, INDONESIA Rifki Prayoga Aditia; Ginanjar Pratama; Aris Munandar; Dini Surilayani; Sakinah Haryati; Julian Alifka Rizky; Afifah Nurazizatul Hasanah; Bhatara Ayi Meata; Devi Faustine Elvina Nuryadin
Jurnal Perikanan dan Kelautan Vol 12, No 2 (2022)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v12i2.17085

Abstract

Green mussel shells (Perna viridis) and crab shells (Portunus pelagicus) have not been optimally utilized. It’s can be used as chitosan. Chitosan from green mussels has a low degree of deacetylation, so it needs to be combined with crab shells in its manufacture. The aims of this study were to characterize and determine the best combination of raw materials for making chitosan from green mussel shells and crab shells. The method in this study used a completely randomized design with triplicate. The treatment in this study was a combination of raw materials from green mussel shells and crab shells, which were 100:0; 75:25; 50:50% (w/w). The results of this study showed that the combination of green mussel shells and crab shells 50:50% (w/w) resulted the best characterization of chitosan with a yield 12.56%, water content 7.55%, ash content 1.59%, degree of deacetylation 73.96% and viscosity of 279 cP
Effect of Substitution Kurisi Fish (Nemipterus sp.) for Milk Fish Satay Production Bhatara Ayi Meata; Dwi Mulyani; Sakinah Haryati; Aris Munandar; Ginanjar Pratama; Rifki Prayoga Aditia; Afifah Nurazizatul Hasanah; Devi Faustine Elvina Nuryadin
Leuit (Journal of Local Food Security) Vol 4, No 1 (2023)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v4i1.19641

Abstract

Milkfish satay is a traditional fishery product originating from the Serang area, Banten Province. The main problem with milkfish satay is that the raw material for milkfish is very expensive. Innovation in making milkfish satay can be done by substituting meat from other fish. The purpose of this study was to determine the best formulation of milkfish satay with a combination of milkfish and kurisi fish, and to determine the nutritional content of milkfish satay with a combination of milkfish and kurisi fish. Determination of the best formulation of milkfish satay with the addition of kurisi fish and determining its nutritional value. The formulations tested in the main research were A(100% DB + 0% DK), B(75% DB + 25% DK), C(50% DB + 50% DK), D(25% DB + 75% DK) , E(0% DB + 100% DK). This study was analyzed by organoleptic tests (appearance, color, taste, aroma and texture), proximate (protein, fat, water and ash), microbiology (TPC). Microbiological data were analyzed by means of one-way ANOVA and the organoleptic test was carried out by the Kruskal-Wallis test. If significantly different results were obtained, then Duncan's further test was carried out.
IDENTIFIKASI BAKTERI ECOLI PADA IKAN KEMBUNG (RASTRELLIGER) DENGAN MENAMBAH BIAKAN MURNI ATCC 25922 Radhi Favianajla Yulianto; Devi Faustine Elvina Nuryadin; Wawan Wartono Wartono; Tedy Adywangsa Adywangsa
Jurnal Perikanan Pantura (JPP) Vol 7 No 2 (2024): September 2024
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/jpp.v7i2.8483

Abstract

This study aims to identify escherechia coli (E. coli) bacteria in mackerel sold in traditional markets using pure breeding. This study was conducted at the Microbiology Laboratory of the UPTD for Testing and Implementation of Fishery Product Quality in July-August. The methods used include prediction tests, confirmation tests and biochemical tests. The results showed that mackerel (Rastrelliger) purchased in the market contained E. coli bacteria >1100APM/g which will have an impact on human health if consumed continuously which causes poor fish quality.
ANALISIS PERKEMBANGAN JUMLAH FASILITAS DAN PENGUNJUNG DI KETAPANG URBAN AQUACULTURE MAUK TANGERANG BANTEN Nun Nishfatin; Hasan Hasan; Adiyat Nuryasin; Devi Faustine Elvina Nuryadin
Jurnal Perikanan Pantura (JPP) Vol 7 No 1 (2024): MARET 2024
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/jpp.v7i1.7479

Abstract

Ketapang Urban Aquaculture (KUA) has important potential as a sector that can contribute to meeting food needs, developing the local economy and preserving the environment. This ecotourism development is a program from the Tangerang Regent as stated in Tangerang Regency Regional Regulation Number 1 of 2019 concerning the Medium Term Development Plan for the Tangerang Regency Region for 2019-2023. The problems that occur in tourist areas are tourism that can only last for a short time due to various factors and environmental damage caused by the development of facilities as well as visitors who do not pay attention to the carrying capacity of the area. This research aims to analyze the development of facilities, visitors and management in the Ketapang Urban Aquaculture Mauk Tangerang Banten mangrove tourism area so that it becomes a sustainable ecotourism. The research was carried out at Ketapang Urban Aquaculture Mauk Tangerang Banten starting from January-February 2024. This research is quantitative descriptive. Data collection stages, namely primary and secondary data collection. The data collection method was carried out by field surveys and interviews with managers of the KUA tourist area. The results of data on the development of facilities during their inception have not yet been redeveloped. Meanwhile, the development of the number of visitors is uncertain, with the highest number of visits obtained in April 2023, namely 30,157 people and the lowest in November 2023, 3,321 people. The management of Ketapang Urban Aquaculture (KUA) is also contained in the Regent Regulation Number 89 of 2022 which is the reference framework for KUA management. The recommendations that can be made by Ketapang Urban Aquaculture (KUA) are to provide several additional facilities that can attract visitors by paying attention to the carrying capacity of the area and carrying out evaluations based on visitor assessments. Facility development can be done with appropriate KUA management and marketing strategies.
Analisis proksimat dan organoleptik pada kue jojorong nutrifikasi tepung tulang ikan dan Spirulina platensis Devi Faustine Elvina Nuryadin; Syifa Nur Istiqomah; Dewi Aryanti; Wina Nur Octavia Utami; Vidya Rizka Amalina; Uhar Uhar
Jurnal Perikanan dan Kelautan Vol 16, No 1 (2026)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v16i1.27919

Abstract

Kue jojorong merupakan salah satu makanan khas yang berasal dari Kabupaten Pandeglang, Provinsi Banten. Seiring dengan meningkatnya kesadaran akan pentingnya gizi dan kesehatan, maka perlu dikembangkan resep kue jojorong yang tidak hanya enak, tetapi juga bergizi sehingga dapat digunakan sebagai alternatif makanan fungsional guna menekan stunting. Provinsi Banten merupakan salah satu provinsi yang memiliki kasus stunting terparah setelah Jawa Barat, Jawa Timur, Jawa Tengah, dan Sumatera Utara. Tujuan dari dilakukannya riset ini, yaitu untuk menganalisis proksimat dan organoleptik kue jojorong yang diformulasi dengan tepung tulang ikan dan Spirulina platensis. Riset ini dilaksanakan pada bulan Mei - Juli 2024. Metode yang dilakukan terdiri dari kultur Spirulina platensis, pembuatan tepung tulang ikan, dan pembuatan kue jojorong. Hasil uji organoleptik menunjukkan bahwa perlakuan P1 (7,5 gram tepung tulang ikan dan 0,6 gram Spirulina platensis) memiliki nilai yang mendekati dengan perlakuan P0. Kandungan gizi perlakuan P1 berdasarkan analisis proksimat adalah protein 2,805%, lemak 2,235%, kadar air 69,15%, kadar abu 1,19%, dan karbohidrat 24,62%. Perlu dilakukan riset lebih lanjut untuk mengetahui keefektifan kue jojorong tersebut dalam menekan angka stunting.
Pemberdayaan Nelayan Tanjungjaya Melalui Pelatihan Teknologi Pemantauan Laut Berbasis Ko-Kreasi Mahpudin Mahpudin; Rahmi Hidayati; Prakas Santoso; Kania Asri Liany; Devi Faustine Elvina Nuryadin; Ivan Issa Fathony
Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Vol. 6 No. 1 (2026): Januari 2026 - Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat
Publisher : Indonesian Scientific Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59395/altifani.v6i1.1017

Abstract

Kegiatan pengabdian kepada masyarakat ini dilaksanakan untuk meningkatkan kapasitas literasi saintek dan pemanfaatan teknologi tepat guna bagi Nelayan Tanjungjaya, Kecamatan Panimbang, Provinsi Banten. Permasalahan utama mitra adalah keterbatasan akses informasi kelautan, minimnya pemahaman terhadap teknologi pemantauan laut, serta belum optimalnya pemanfaatan data dalam menentukan waktu dan lokasi melaut. Program ini dilakukan melalui tahapan analisis kebutuhan, pelatihan, demonstrasi teknologi, pendampingan, serta evaluasi menggunakan pre-test dan post-test. Hasil evaluasi menunjukkan peningkatan signifikan pengetahuan peserta, dengan nilai rata-rata pre-test 42% dan post-test 87%, menggambarkan efektivitas pelatihan dalam memperkuat literasi teknologi. Dampak kegiatan terlihat dari meningkatnya kemampuan warga dalam mengenali dan memanfaatkan produk saintek untuk aktivitas melaut, serta penggunaan data untuk menentukan waktu melaut secara lebih tepat dan aman. Hal ini membantu mengurangi risiko gagal tangkap, menekan biaya operasional, dan meningkatkan efisiensi bahan bakar. Selain itu, program ini mendorong terbentuknya peran warga sebagai produsen sekaligus pengguna pengetahuan (citizen science) dalam pengelolaan sumber daya pesisir.
Aktivitas Antioksidan Dan Stabilitas Fisik Lip Balm Yang Diperkaya Dengan Ekstrak Daun Acanthus ilicifolius Vidya Rizka Amalina; Rifki Prayoga Aditia; Devi Faustine Elvina Nuryadin
Jurnal Kelautan Vol 19, No 1: April 2026
Publisher : Department of Marine Sciences, Trunojoyo University of Madura, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/jk.v19i1.33803

Abstract

ABSTRAKBibir merupakan bagian kulit yang sensitif dan rentan terhadap pengaruh lingkungan yang dapat menyebabkan kerusakan seperti pembengkakan, perubahan warna bibir dan luka. Lip balm umumnya mengandung antioksidan untuk melindungi dari radikal bebas. Salah satu sumber antioksidan alami adalah daun jeruju. Tujuan penelitian ini adalah mengetahui aktivitas antioksidan dan stabilitas fisik lip balm serta menentukan konsentrasi terbaik ekstrak daun jeruju dalam formulasi lip balm. Penelitian ini dilaksanakan pada bulan Desember 2025 hingga April 2026 di Laboratorium Teknologi Pengolahan Hasil Perairan, Program Studi Ilmu Perikanan, Universitas Sultan Ageng Tirtayasa. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) 4 perlakuan (ekstrak daun jeruju 0%; 15%; 20% dan 25%) dengan 3 kali ulangan. Data daya lekat dan daya sebar dianalisis menggunakan ANOVA dan lanjut menggunakan DMRT sedangkan data hedonik dan kelembapan menggunakan Kruskal Wallis dan diuji lanjut menggunakan Mann Whitney. Hasil menunjukkan rendemen ekstrak sebesar 52,04±6,54% dengan kandungan alkaloid dan tanin. Perlakuan terbaik terdapat pada konsentrasi ekstrak 25% (F3) dengan nilai IC50 36,72±14,74 ppm (antioksidan sangat kuat), pH 5, homogen, 22,96±8,25 detik, daya sebar 3,07±0,22 cm, meningkatkan kelembapan dan tidak mengiritasi. Uji hedonik dengan 30 panelis menunjukkan perbedaan nyata namun, panelis cenderung kurang menyukai warna dan tekstur sedangkan pada aroma panelis memberikan penilaian netral. Kata Kunci: daun jeruju, formulasi, lip balmABSTRACTLips are sensitive skin and susceptible to environmental influences that can cause damage such as swelling, lip discoloration and wounds. Lip balms generally contain antioxidants to protect against free radicals. One source of natural antioxidants is jeruju leaves. The purpose of this study was to determine the antioxidant activity and physical stability of lip balm and to determine the best concentration of jeruju leaf extract in lip balm formulation. This study was conducted from December 2025 to April 2026 at the Aquatic Product Processing Technology Laboratory, Fisheries Science Study Program, Sultan Ageng Tirtayasa University. The design used was a Completely Randomized Design (CRD) with 4 treatments (jeruju leaf extract 0%; 15%; 20% and 25%) with 3 replications. Data on adhesiveness and spreadability were analyzed using ANOVA and further using DMRT while hedonic and moisture data were analyzed using Kruskal Wallis and further tested using Mann Whitney. The best treatment was at 25% extract concentration (F3) with IC50 value of 36.72±14.74 ppm (very strong antioxidant), pH 5, homogeneous, 22.96±8.25 seconds, spreadability of 3.07±0.22 cm, increased humidity and did not irritate. Hedonic test with 30 panelists showed a significant difference, however, panelists tended to dislike the color and texture while the panelists gave a neutral assessment of the aroma.Keyword: jeruju leaves, formulation, lip balm
Microplastic Characteristics of Indian Scad (Decapterus ruselli) and Tilapia (Oreochromis niloticus) at Rau Market, Serang City, Banten: Karakteristik Mikroplastik pada Ikan Layang (Decapterus ruselli) dan Ikan Nila (Oreochromis niloticus) di Pasar Rau, Kota Serang Desy Aryani; Afifah Nurazizatul Hasanah; Fitri Afina Radityani; Devi Faustine Elvina Nuryadin; Lana Izzul Azkia
Habitus Aquatica Vol 4 No 1 (2023): Habitus Aquatica : Journal of Aquatic Resources and Fisheries Management
Publisher : Department of Aquatic Resources Management, Faculty of Fisheries and Marine Science, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/HAJ.4.1.1

Abstract

Mikroplastik dapat mencemari air, tanah, tumbuhan, hewan, hingga manusia. Sumber limbah mikroplastik di perairan tawar antara lain dari industri, pertanian, dan aktivitas antropogenik di mana keseluruhannya dapat menjadi sumber pencemaran mikroplastik di laut. Ikan nila (Oreochromis niloticus) dan ikan layang (Decapterus ruselli) merupakan ikan omnivora yang hidup di kolom air, di mana ikan nila dibudidayakan di perairan tawar sedangkan ikan layang ditangkap di laut. Proses identifikasi mikroplastik menggunakan mikroskop. Sebanyak 158 mikroplastik telah ditemukan pada insang, lambung, dan usus ikan nila, sedangkan sebanyak 411 mikroplastik pada insang, lambung, dan usus ikan layang. Jumlah mikroplastik jenis fragmen pada insang, lambung, dan usus ikan mendominasi, berasal dari fragmentasi plastik bahan polipropilen dan polietilen. Jenis mikroplastik terbanyak kedua adalah fiber, dikenali dari bentuknya yang panjang dan menyerupai tali atau benang berasal dari serat jaring serta peralatan rumah tangga. Pada ikan, mikroplastik jenis fiber dapat menggumpal atau membetuk simpul yang dapat memblokir saluran pencernaan dan menghalangi jalan masuknya makanan. Mikroplastik jenis film ditemukan dengan jumlah yang paling sedikit pada ketiga organ ikan yang di analisis. Jenis ini diidentifikasi sebagai polimer polietilen yang berbentuk lembaran tipis hasil degradasi plastik kemasan, memiliki densitas paling rendah dari tipe mikroplastik lainnya.
Co-Authors Adiyat Nuryasin Aris Munandar Aryani, Desy Bhatara Ayi Meata Dewi Aryanti Dini Surilayani Dwi Mulyani Fitri Afina Radityani Ginanjar Pratama Hasan Hasan Hasanah, Afifah Nurazizatul Ivan Issa Fathony Julian Alifka Rizky Kania Asri Liany Lana Izzul Azkia, Lana Izzul Mahpudin Mahpudin Meata, Bhatara Ayi Nun Nishfatin Prakas Santoso Radhi Favianajla Yulianto Rahmi Hidayati Rifki Prayoga Aditia Sakinah Haryati Syifa Nur Istiqomah Tedy Adywangsa Adywangsa Uhar Uhar Vidya Rizka Amalina Wawan Wartono Wartono Wina Nur Octavia Utami