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I Gusti Ayu Budiadnyani
Pengolahan Hasil Laut, Politeknik Kelautan Dan Perikanan Jembrana
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Analisis Karakteristik Bakteri Probiotik Iman Supriatna; Intannurfemi B. Hismayasari; I Gusti Ayu Bidiadnyani; Moh. Sayuti; Ahmad Yani
Jurnal Airaha Vol 5 No 2: Desember 2016
Publisher : Politeknik Kelautan dan Perikanan Sorong, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (318.916 KB) | DOI: 10.15578/ja.v5i2.30

Abstract

This study aimed to identify and analyze the characterictics of probiotic bacteria. The method used was descriptive method to perform biochemical analyze on the type of probiotic bacteria derived from banana tree. Biochemical analyazed include Gram stain, catalase, oxidation, OF paraffin, OF non paraffin, citrate, ornithin, lysine, urea, MEVP, TSIA oblique, TSIA upright, lactose and sucrose. Results of laboratory analysis showed that the bacteria isolated in blood agar have the morphological characteristic of rod-shaped (bacil), gram-positive, can produce the enzym catalase, but it can not oxidize, it can not produce the enzyme citrate, ornithine, urease, These bacteria are acidic nature, able to ferment lactose and sucrose, and capable of produced acetone from glucose fermentation.
TINGKAT KEBERHASILAN MOULTING DAN KELULUSAN HIDUP (SURVIVAL RATE) KEPITING BAKAU (Scylla serrata Forskal) DENGAN PERLAKUAN SALINITAS BERBEDA Mohammad Sayuti; Iman Supriatna; Intannurfemi Hismayasari; I Gusti Ayu Budiadyani; Ahmad Yani; Vini Taru P; Hadi Nurohman; Saidin Saidin
Jurnal Airaha Vol 7 No 01: Juni 2018
Publisher : Politeknik Kelautan dan Perikanan Sorong, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (442.6 KB) | DOI: 10.15578/ja.v7i01.82

Abstract

The existence of the provisions of the Ministry of Marine Affairs and Fisheries that the capture and / or expenditure of crabs (Scylla spp.) with the provisions of the size of the carap above 15 (fifteen) cm or weight above 200 (two hundred) grams per tail becomes a challenge in the soft carapas (soca) crab business that generally using crabs with an average weight below 150 grams. This study aims to determine the success rate of moulting and survival rate crab (Scylla serrata Forskal) with different salinity treatment using crabs weighing above 200 gr. This study used Completely Randomized Design with 5 (five) treatments and used 3 (three) replications, analysis of variance (ANOVA) at 95% confidence level was used to analyzing the data obtained. If there was a significant difference (P <0.05) then proceed with LSD test (Least Significant Differences) with 95% confidence level. The results of this research showed that the highest moulting success rate was obtained from the treatment with salinity of 10 ppt. While the highest survival rate (SR) was obtained from the treatment with salinity 30 ppt.
Karakteristik organoleptik dan nilai gizi biskuit dengan fortifikasi tepung surimi ikan swanggi (Priacanthus tayenus): Organoleptic and nutritional characterization of fish biscuits with fortification of surimi powder from purple-spotted bigeye fish (Priacanthus tayenus) Ika Astiana; Almira Fardani Lahay; Siluh Putu Sri Dia Utari; Iftachul Farida; Pinky Natalia Samanta; I Gusti Ayu Budiadnyani; Desy Febrianti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 1 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(1)
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.v26i1.44286

Abstract

Fish have high nutritional value, but most people do not consume fish because they have a fishy smell, many thorns, and are prone to rottenness. Therefore, the diversity of processed seafood could be a solution for people who do not like to consume fish. This study aimed to determine the effect of the formulation on the level of consumer acceptance and to determine the nutritional value of biscuits fortified with surimi powder. The research method was divided into three steps: surimi characterization, fish biscuit formulation, and fish biscuit characterization. The concentrations of surimi powder used were 0%, 10%, 20%, 30%, 40%, and 50%. The data from this study were analyzed using the one-way ANOVA test with the Duncan advanced test for the organoleptic test and the Tukey advanced test for the proximate test, with a confidence level of 95%. Based on the results of the proximate test, fish surimi had a protein content of 19.91%, lipid content of 0.7%, ash content of 0.41%, water content of 78.9%, and carbohydrate content of 0.08%. Surimi powder had a protein content of 53.01%, lipid 5.03%, ash 1.35%, water 25.22%, and carbohydrate 15.39%. The best biscuit formulation was the fortification of surimi powder with a concentration of 20% with the results of the best preference test of appearance 7.50; smell 6.87; taste 7.37; and texture 7.13 from the maximum scale of 9 while the results of the proximate test with values of protein, lipid, mineral, water, and carbohydrate content of 16.91%; 17.10%; 2.80%; 5.67%; and 57.52%
Shrimp Product Innovation in Smart Fisheries Village Kombading, Jembrana, Bali Khairunnisa, Anis; Budiadnyani, I Gusti Ayu; Utari, Siluh Putu Sri Dia; Febrianti, Desy; Farida, Iftachul; Astiana, Ika; Samanta, Pinky Natalia; Dewi, Resti Nurmala; Panjaitan, Fenny Crista Anastasia; Cesrany, Mahaldika; Perceka, Medal Lintas; Bharata, Made Tisna Adhi; Putri, Ni Made Anggun Pradnyani
Altifani Journal: International Journal of Community Engagement Vol 4, No 1 (2023)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v4i1.7174

Abstract

Kombading village is Smart Fisheries Village (SFV) area from Shrimp Cluster of Devisa Village under Jembrana Marine and Fisheries Polytechnic and Indonesian Export Financing Institute Denpasar guidance. This technical guidance aims to supporting one of SFV concept development as priority program of Blue Economy based by Ministry of Marine and Fisheries. The technical guidance attended by 20 participants from Processing and Marketing groups of Mina Jaya Pertiwi (10 person) and teachers-parent of Early Childhood Education School Darul Ulum Kombading. There are 3 substances was given to participants i.e. (1) benefits of consuming the fish product, (2) shrimp products diversification (crispy shrimp head, fried shrimp meatball, and shrimp head broth powder), and (3) introduction of PIRT Certification for home industry products. Sensory evaluation shows that crispy shrimp head and fried shrimp meatball needs improvement in texture and appearance. Moreover, this technical guidance was able to increase participants knowledge significantly (p<0,05).
OPTIMIZATION OF OCCUPATIONAL HEALTH AND SAFETY IMPLEMENTATION IN THE LEMURU FISH PROCESSING PROCESS IN THE MODERN INDUSTRY OF JEMBRANA BALI Nugraha, I Made Aditya; Budiadnyani, I Gusti Ayu; Utari, Siluh Putu Sri Dia; Astiana, Ika; Farida, Iftachul; Cesrany, Mahaldika; Khairunnisa, Anis; Juniarta, I Nyoman; Desnanjaya, I Gusti Made Ngurah
Jurnal Perikanan Unram Vol 15 No 1 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i1.1436

Abstract

The fisheries industry, especially in the processing of lemuru fish, has various work risks that can affect the safety and health of workers. These risks include the use of sharp tools, exposure to chemicals, slippery work environments, and the potential for injury due to intensive production processes. Therefore, the implementation of Occupational Health and Safety (OHS) is a crucial aspect in ensuring a safe, efficient, and productive work environment. However, in practice, there are still various obstacles in the implementation of OHS, such as lack of worker awareness, limited safety facilities, and a less-than-optimal supervision system. This study aims to analyze the implementation of OHS in the processing of lemuru fish at XYZ Company, Jembrana, and to identify obstacles and optimize strategies. The research method used is descriptive qualitative with observation techniques, interviews, and SWOT analysis of OHS policies. The results of the study indicate that the implementation of K3 has been running well through the use of personal protective equipment (PPE), compliance with work procedures, and the implementation of safety standards. To be able to optimize this activity, it can be done through increased training, routine supervision, and the use of IoT-based technology for monitoring the work environment. Computer-based OHS management systems, Virtual Reality (VR) technology for simulation, and automation of high-risk processes with robotics can also be applied to reduce work accidents. Data analysis with machine learning also helps in risk prediction. These implementation strategies can improve work safety, create a safer and more comfortable work environment, and increase the competitiveness of the industry in the global market.
PELATIHAN PENULISAN KARYA ILMIAH MULTIDISIPLIN DAN KOMERSIALISASI HASIL PENELITIAN DENGAN DUKUNGAN AI I Made Aditya Nugraha; Alan Frendy Koropitan; Ilham Ilham; I Gusti Ayu Budiadnyani; Diah Ayu Satyari Utami; Anik Kusmiatun
JMM (Jurnal Masyarakat Mandiri) Vol 9, No 1 (2025): Februari
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v9i1.28172

Abstract

Abstrak: Pelatihan penulisan karya ilmiah multidisiplin dan komersialisasi hasil penelitian dengan dukungan AI bertujuan untuk meningkatkan kemampuan peserta dalam menghasilkan karya ilmiah berkualitas dan memanfaatkan hasil penelitian secara ekonomis. Kegiatan ini dirancang dengan pendekatan praktis, mengintegrasikan teknik penulisan karya ilmiah, strategi komersialisasi hasil penelitian, dan penggunaan teknologi kecerdasan buatan (AI). Pelatihan meliputi sesi teori, praktik langsung, serta diskusi interaktif yang melibatkan peserta dari berbagai disiplin ilmu. Kegiatan diikuti 292 peserta dengan berbagai profesi dan narasumber yang berasal dari BRIN, Universitas Padjadjaran, dan INSTIKI. Evaluasi keberhasilan kegiatan dilakukan melalui survei kepuasan peserta, dengan hasil menunjukkan nilai rata-rata sebesar 3,75 dari skala 4. Hal ini mencerminkan tingkat kepuasan yang sangat tinggi terhadap pelaksanaan, relevansi, dan manfaat pelatihan. Peserta merasa terbantu dalam memahami cara memanfaatkan AI untuk menyederhanakan proses penulisan dan merancang strategi komersialisasi hasil penelitian mereka. Hasil kegiatan ini diharapkan dapat mendukung peningkatan kualitas karya ilmiah nasional serta mendorong inovasi penelitian berbasis teknologi untuk memberikan dampak nyata bagi masyarakat.Abstract: Multidisciplinary scientific writing and research result commercialization training with AI support aims to improve participants' ability to produce quality scientific work and utilize research results economically. This activity is designed with a practical approach, integrating scientific writing techniques, research result commercialization strategies, and the use of artificial intelligence (AI) technology. The training includes theory sessions, hands-on practice, and interactive discussions involving participants from various disciplines. The activity was attended by 292 participants with various professions and speakers from BRIN, Padjadjaran University, and INSTIKI. Evaluation of the success of the activity was carried out through a participant satisfaction survey, with the results showing an average value of 3.75 on a scale of 4. This reflects a very high level of satisfaction with the implementation, relevance, and benefits of the training. Participants felt helped in understanding how to utilize AI to direct the writing process and design strategies for commercializing their research results. The results of this activity are expected to support improving the quality of national scientific work and encourage technology-based research innovation to provide real impacts on society.
ENHANCING OCCUPATIONAL HEALTH AND SAFETY PRACTICES IN THE MODERN LEMURU FISH PROCESSING INDUSTRY: AN EVALUATION OF THE QUALITY CONTROL UNIT Nugraha, I Made Aditya; Budiadnyani, I Gusti Ayu; Utari, Siluh Putu Sri Dia; Astiana, Ika; Farida, Iftachul; Juniarta, I Nyoman; Desnanjaya, I Gusti Made Ngurah
Jurnal Perikanan Unram Vol 15 No 3 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i3.1509

Abstract

Optimal implementation of Occupational Health and Safety (OHS) is important to create a safe, efficient, and productive work environment. This study examines the implementation of OHS in the modern lemuru fish processing industry. Various integrated strategies are implemented to minimize accident risks, increase productivity, and maintain product quality. Advanced technology approaches such as Internet of Things (IoT)-based monitoring systems, computer-based OHS management systems, and Virtual Reality (VR) technology for training are used. Automation of risky processes with robotics and automatic control technology reduces human involvement in hazardous activities. Data analytics based on machine learning and big data help predict and prevent potential accidents. The results of the study indicate that the integration of appropriate OHS technology and policies improves worker safety, strengthens industry competitiveness, and contributes significantly to long-term success in the modern lemuru fish processing industry.
Implementasi K3 Sebagai Upaya Peningkatan GMP Dan SSOP Pada Industri Tuna Cube Nugraha, I Made Aditya; Budiadnyani, I Gusti Ayu; Poy, Maria Delastrada; Desnanjaya, I Gusti Made Ngurah
JURNAL MEGAPTERA Vol 4, No 1 (2025): Jurnal Megaptera (JMTR)
Publisher : Politeknik Kelautan dan Perikanan Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jmtr.v4i1.15384

Abstract

Industri pengolahan perikanan memerlukan penerapan standar ketat untuk menjamin kualitas produk dan keselamatan pekerja. Good Manufacturing Practices (GMP) dan Sanitation Standard Operating Procedures (SSOP) berperan penting dalam menjaga kebersihan dan efisiensi produksi. Penelitian ini menganalisis strategi penerapan Keselamatan dan Kesehatan Kerja (K3) dalam meningkatkan aspek GMP dan SSOP pada produksi tuna cube di PT X. Dengan metode campuran, data dikumpulkan melalui observasi, wawancara, kuesioner, dan studi dokumentasi. Hasil penelitian menunjukkan bahwa meskipun PT X telah menerapkan GMP dan SSOP, terdapat tantangan dalam pemenuhan pekerja terhadap prosedur kebersihan serta pengelolaan fasilitas kerja. Strategi yang direkomendasikan meliputi peningkatan pelatihan, pengawasan ketat, serta optimalisasi fasilitas untuk menciptakan lingkungan produksi yang lebih aman dan higienis. Implementasi yang lebih efektif diharapkan dapat mengurangi risiko kecelakaan kerja serta meningkatkan kualitas produk perikanan.The fisheries processing industry requires strict standards to ensure product quality and worker safety. Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP) play an important role in maintaining cleanliness and production efficiency. This study analyzes the strategy for implementing Occupational Safety and Health (OHS) in improving GMP and SSOP aspects in tuna cube production at PT X. Using a mixed method, data were collected through observation, interviews, questionnaires, and documentation studies. The results of the study indicate that although PT X has implemented GMP and SSOP, there are challenges in workers' compliance with hygiene procedures and management of work facilities. Recommended strategies include increasing training, strict supervision, and optimizing facilities to create a safer and more hygienic production environment. More effective implementation is expected to reduce the risk of work accidents and improve the quality of fishery products.
Pemanfaatan insang ikan tuna (Thunnus sp.) dan lemuru (Sardinella lemuru) sebagai bahan baku pengolahan keripik: Utilization of tuna (Thunnus sp.) and Bali sardinella (Sardinella lemuru) fish gills as raw materials for chips processing Budiadnyani, I Gusti Ayu; Dewi, Resti Nurmala; Panjaitan, Fenny Crista Anastasia; Febrianti, Desy; Utari, Siluh Putu Sri Dia; Khairunnisa, Anis; Nugraha, I Made Aditya
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 6 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(6)
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.v28i6.63268

Abstract

Insang merupakan hasil samping perikanan bernilai rendah namun kandungan gizi tinggi dan berpotensi dikembangkan menjadi produk bernilai tambah, yaitu keripik. Mengingat insang berfungsi sebagai penyaring zat kimia (logam berat), maka aspek keamanan pangan menjadi penting. Penelitian ini bertujuan untuk mengevaluasi dan membandingkan karakteristik insang ikan tuna dan lemuru dalam kondisi segar dan beku sebagai bahan baku keripik, berdasarkan kandungan proksimat, cemaran logam berat, mikrobiologi, dan tingkat penerimaan konsumen. Penelitian menggunakan empat perlakuan, yakni insang dari tuna segar, tuna beku, lemuru segar, dan lemuru beku (duplo). Analisis proksimat meliputi kadar abu, air, lemak dan protein. Analisis logam berat meliputi Hg, Pb dan Cd. Analisis mikrobiologi terdiri atas TPC, E. coli, Salmonella sp., dan V. cholerae. Tingkat penerimaan konsumen menggunakan uji hedonik dengan parameter ketampakan, aroma, rasa, tekstur, aftertaste dan keseluruhan. Hasil analisis menunjukkan bahwa insang ikan memiliki kadar protein 14,15–17,62%, lemak 1,61–5,79%, air 65,36–69,19%, dan abu 10,81–14,93%. Pengolahan insang menjadi keripik menghasilkan kadar protein 8,04–9,52%, kadar lemak 19,33–26,75%, kadar air 4,12–4,67%, dan kadar abu 4,66–6,19%. Keripik insang lemuru segar mengandung lemak tertinggi (26,75%) dan keripik tuna beku memiliki protein tertinggi (9,52%). Kandungan logam berat pada insang berada di bawah batas maksimum yang ditetapkan SNI 7387:2009, dengan kadar Hg 0,01 ppm, Pb 0,02–0,15 ppm, dan Cd 0,02–0,05 ppm. Kandungan mikrobiologi menunjukkan seluruh keripik insang aman dikonsumsi. Analisis hedonik oleh panelis terlatih menunjukkan keripik insang sangat disukai, dengan skor keseluruhan di atas 8,00 dan keripik insang tuna beku memperoleh skor rasa tertinggi (8,90).
Dari Tradisi Menuju Inovasi: Literatur Review tentang Pengolahan Garam dan Potensi Replikasinya di Jembrana Nugraha, I Made Aditya; Budiadnyani, I Gusti Ayu; Khairunnisa, Anis; Cesrany, Mahaldika; Utami, Diah Ayu Satyari
Jurnal Perikanan Unram Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1581

Abstract

Salt is a strategic commodity that plays an important role in daily life, both as food, industrial raw materials, and in the health sector. Salt processing in Indonesia, especially in coastal areas, is generally carried out traditionally, which includes evaporation and boiling techniques. However, traditional salt processing in many areas, including Jembrana, Bali, still faces challenges related to product quality, production efficiency, and limited market access. Innovations in salt processing technology, such as the use of geomembranes and salt houses, have been shown to improve the quality and quantity of salt production. This article aims to review the literature related to traditional and innovative salt processing, and explore the potential for replicating these innovations in Jembrana. The results of the study indicate that Jembrana has great potential to develop an innovation-based salt industry, by adopting the latest technology and strengthening community-based business institutions. However, several gaps in technology, human resources, and institutions must be addressed to create a sustainable and competitive salt industry. With support from various parties, including the government, academics, and local communities, Jembrana has the opportunity to become a leading region in the production of high-quality local salt.
Co-Authors Abadi, Agung S. Ahmad Yani ahmad yani Alan Frendy Koropitan Almira Fardani Lahay Anik Kusmiatun Anis Khairunnisa, Anis Asma, Siti Bharata, Made Tisna Adhi Cesrany, Mahaldika Desy Febrianti DIAH AYU SATYARI UTAMI Diah Ayu Satyari Utami Febrianti, Desy Hadi Nurohman Hismayasari, Intannurfemi Hismayasari, Intannurfemi B. Hismayasari, Intanurfemi B. I Gusti Made Ngurah Desnanjaya I Made Aditya Nugraha Ika Astiana Ilham Ilham Iman Supriatna Intannurfemi B. Hismayasari Intannurfemi Hismayasari Juniarta, I Nyoman medal lintas perceka Moh. Sayuti Nurohman, Hadi Panjaitan, Fenny Crista A Panjaitan, Fenny Crista Anastasia Pinky Natalia Samanta Poy, Maria Delastrada Pradnyani, Ni Made Anggun Prajayanti, Vini Taru F. Putri, Ni Made Anggun Pradnyani Putrivenn, Dewi Fridolin Resti Nurmala Dewi Saidin Saidin saidin, saidin Saidin, Saidin Samanta, Pinky Natalia Sayuti, Moh. Sayuti, Mohammad siluh putu sri dia utari Suryani, Kadek Harini Utari, Siluh Putu Sri Dia Vini Taru Febriani Prajayati