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All Journal International Journal of Power Electronics and Drive Systems (IJPEDS) Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat JFMR (Journal of Fisheries and Marine Research) Jurnal Riset Akuakultur Jurnal Penelitian Perikanan Indonesia Jurnal Kelautan dan Perikanan Terapan (JKPT) Jurnal Penyuluhan Perikanan dan Kelautan JOURNAL OF INDONESIAN TROPICAL FISHERIES (JOINT-FISH) : Jurnal Akuakultur, Teknologi Dan Manajemen Perikanan Tangkap, Ilmu Kelautan Jurnal Pengabdian UNDIKMA Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Altifani Journal: International Journal of Community Engagement Jurnal Bio-Geo Material Dan Energi Food Scientia: Journal of Food Science and Technology Journal of Technology and Food Processing (JTFP) Jurnal Kesehatan Masyarakat Indonesia (JKMI) Jurnal Perikanan Singkite Journal Sriwijaya Foodtech Journal Jurnal Sains dan Teknologi Pangan Altifani Journal: International Journal of Community Engagement
Anis Khairunnisa
Politeknik Kelautan Dan Perikanan Jembrana
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Modulation of the Sensory Profile of Canned Sardinella lemuru in Balado Sauce by Pre-Cooking Techniques Anis Khairunnisa; Ni Gusti Ayu Putu Intan Sri Wahyuni; Mahaldika Cesrany; Satiti Kawuri Putri; Nugraha, I Made Aditya
Jurnal Bio-Geo Material Dan Energi Vol. 6 No. 3 (2026): Journal of Bio-Geo Material and Energy (BiGME), June 2026
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/j-bigme.v6i3.56168

Abstract

Pre-cooking is an initial cooking stage in the processing of canned Sardinella lemuru (CSL) before the addition of sauce and sterilization, playing an essential role in determining product quality and sensory profile. This technique can influence attributes such as color, aroma, taste, and texture, making it a strategic effort for companies to maintain consistent quality, enhance consumer acceptance, and strengthen product competitiveness. This study aimed to evaluate consumer preference and the sensory profile of CSL in balado sauce using steaming (CSLS) and frying (CSLF) pre-cooking techniques at PT ICR. The samples used were meat from two types of canned Sardinella lemuru in balado sauce produced by PT ICR. The methods applied included a hedonic test to assess consumer preference and the Check-All-That-Apply (CATA) method to identify sensory attributes. Seven Quality Control staff participated in a Focus Group Discussion (FGD), while 30 production staff served as panelists for the hedonic and CATA tests. Hedonic data were analyzed using the Independent Sample T-Test with SPSS version 26, and CATA data were processed with XLSTAT 2021. Results showed that differences in pre-cooking techniques significantly affected taste and aroma (p<0.05) but had no significant effect on appearance and texture (p>0.05). The FGD identified 19 sensory attributes, including dark grey, cream, brownish yellow, light orange, dark brown, oily, garlic-like, fishy, metallic, salty, sweet, bitter, sour, umami, soft, dense, coarse, watery, and crumble. The ideal sensory profile was described as having umami and salty taste, fishy and oily aroma, dense yet tender texture, and brownish yellow color. Attributes influencing preference included cream color, watery, and crumble texture, while dark grey color was identified as a “Must Not Have” attribute that requires careful attention.
Hybrid renewable energy for cold chain in Indonesia: technical and economic evaluation I Made Aditya Nugraha; I Gusti Made Ngurah Desnanjaya; Anis Khairunnisa; Mahaldika Cesrany
International Journal of Power Electronics and Drive Systems (IJPEDS) Vol 17, No 1: March 2026
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijpeds.v17.i1.pp674-682

Abstract

Cold storage plays a crucial role in preserving temperature-sensitive products, particularly in the fisheries and food sectors. However, its operation is highly energy-intensive and often constrained by unstable electricity supply in many Indonesian regions. This study quantitatively evaluates a hybrid renewable energy system integrating photovoltaic (PV) panels, diesel generators, batteries, and the utility grid to ensure sustainable cold storage operations. Using measured load profiles, solar irradiation data, and annual operating costs, the system achieved a 60% reduction in diesel fuel consumption, 30-50% lower CO₂ emissions, and annual savings exceeding IDR 100 million compared to conventional generator-based systems. The system demonstrated 83.5% overall efficiency, with a payback period of 4.4 years and a positive net present value (NPV), confirming its economic viability. The novelty of this research lies in presenting the first comprehensive techno-economic analysis of a PV-diesel-battery-grid hybrid system specifically designed for fisheries-based cold storage facilities in Indonesia, considering local solar potential and grid reliability. Despite its feasibility, implementation challenges remain, including a lack of skilled technicians, limited financial incentives, and bureaucratic constraints. To overcome this, the study recommends PV subsidies, low-interest green loans, and public–private partnerships aligned with Indonesia's energy transition roadmap and cold chain development goals.
Kajian Manajemen Risiko K3 pada Proses Produksi Pemindangan Ikan di Sentra Pengolahan Kusamba I Gusti Ayu Budiadnyani; I Ketut Sumandiarsa; I Made Aditya Nugraha; Siluh Putu Sri Dia Utari; Ika Astiana; Iftachul Farida; Pinky Natalia Samanta; Mahaldika Cesrany; Anis Khairunnisa; Medal Lintas Perceka; Putri Yuliana Masrin
Jurnal Penyuluhan Perikanan dan Kelautan Vol 19, No 3 (2025)
Publisher : Program Studi Penyuluhan Perikanan Politeknik Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33378/jppik.v19i3.625

Abstract

Sentra Pengolahan Ikan Kusamba merupakan pusat industri pemindangan tradisional yang berperan penting dalam perekonomian masyarakat pesisir Kabupaten Klungkung. Namun, proses produksinya masih memiliki berbagai potensi risiko Keselamatan dan Kesehatan Kerja (K3), terutama akibat paparan panas, penggunaan peralatan konvensional, serta kondisi kerja yang belum ergonomis. Penelitian ini bertujuan mengidentifikasi sumber bahaya, menilai tingkat risiko kerja, dan menentukan upaya pengendalian menggunakan metode Hazard Identification, Risk Assessment, and Determining Control (HIRADC). Penelitian dilakukan secara deskriptif kuantitatif melalui observasi, wawancara, dan kuesioner kepada 15 pekerja pada setiap tahapan produksi. Hasil penelitian menunjukkan bahwa tahap perebusan memiliki risiko tertinggi (84,42%), diikuti penyiangan (74,03%), sementara pengemasan dan pendinginan tergolong risiko rendah. Sebanyak 73,3% pekerja telah menggunakan APD, namun kepatuhan dan ketersediaannya masih perlu ditingkatkan. Faktor risiko dominan meliputi lingkungan kerja panas dan lembap (60%), keterbatasan APD (26,67%), kerusakan peralatan (20%), serta tata letak kerja yang kurang aman (26,67%). Meskipun seluruh pekerja telah mengikuti pelatihan K3, penerapannya masih bersifat individual. Oleh karena itu, diperlukan penguatan sistem K3 melalui penyusunan SOP, peningkatan APD, pengawasan rutin, serta perbaikan fasilitas kerja untuk mendukung keselamatan, produktivitas, dan keberlanjutan industri.
Evaluation of the Application of Cold Storage in the Cold Chain System in the Canning Process of Lemuru Fish (Sardinella longiceps) in Bali I Made Aditya Nugraha; Anis Khairunnisa; Mahaldika Cesrany; I Gusti Made Ngurah Desnanjaya
Juvenil Vol 7, No 3: Agustus (2026)
Publisher : Department of Marine and Fisheries, Trunojoyo University of Madura, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/juvenil.v7i3.29960

Abstract

Cold storage merupakan komponen utama dalam sistem cold chain yang berfungsi mempertahankan mutu dan keamanan bahan baku selama proses pengolahan ikan. Penelitian ini bertujuan mengevaluasi penerapan cold storage dalam sistem cold chain pada proses pengalengan ikan lemuru (Sardinella longiceps) di Bali melalui analisis titik pengendalian suhu (temperature control points), pemanfaatan fasilitas penyimpanan dingin, serta kendala implementasinya. Penelitian menggunakan metode deskriptif dengan pendekatan kuantitatif dan kualitatif melalui observasi langsung terhadap proses produksi, pengukuran suhu pada setiap tahapan pengolahan, wawancara dengan personel perusahaan, serta evaluasi fasilitas cold storage. Hasil penelitian menunjukkan bahwa sistem cold chain diterapkan sejak penerimaan bahan baku hingga tahap pre-cooking, dengan suhu bahan baku pada proses penerimaan, pemotongan, pencucian, dan pengisian kaleng berada pada kisaran 3,26–3,55°C sehingga memenuhi batas pengendalian suhu perusahaan (5°C). Fasilitas chiller, freezer, blast freezer, cold room, dan sistem pemantauan suhu berperan dalam menjaga stabilitas suhu bahan baku selama penyimpanan dan penanganan sebelum proses pengolahan termal. Tahapan pre-cooking, pengisian saus, sterilisasi, dan pendinginan berlangsung sesuai parameter operasional yang ditetapkan sehingga mendukung keberlangsungan sistem cold chain. Penelitian juga mengidentifikasi beberapa aspek yang masih memerlukan perhatian, meliputi konsumsi energi sistem refrigerasi, pemeliharaan fasilitas pendingin, pengelolaan persediaan bahan baku, dan pengendalian suhu selama distribusi. Secara keseluruhan, penerapan cold storage berperan penting dalam menjaga kontinuitas cold chain melalui pengendalian suhu yang konsisten pada setiap tahapan proses pengalengan, sehingga mendukung mutu bahan baku dan keamanan produk.
Pengaruh Jenis Ikan terhadap Rendemen, Mutu Sensori, dan Tingkat Penjualan Pindang di Unit Pengolahan Ikan X Jembrana Anis Khairunnisa; Ni Gusti Ayu Putu Intan Sri Wahyuni; Citra Defira; Satiti Kawuri Putri
Sriwijaya FoodTech Journal Vol 1 No 01 (2024): Sriwijaya FoodTech Journal
Publisher : Prodi Teknologi Hasil Pertanian Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Unit Pengolahan Ikan X merupakan salah satu usaha kecil dan menengah (UKM) yang fokus pada produksi ikan pindang. Penelitian ini bertujuan untuk mengevaluasi pengaruh jenis ikan terhadap rendemen, mutu sensori, dan tingkat penjualan pindang di Unit Pengolahan Ikan X. Penelitian ini menggunakan empat jenis ikan pindang yakni tongkol (P1), cakalang (P2), lemuru (P3), dan slengseng (P4). Penelitian dilakukan menggunakan rancangan acak lengkap (RAL) dengan satu faktor perlakuan, yaitu perbedaan jenis ikan, dan melibatkan analisis rendemen, mutu sensori, serta tingkat penjualan selama tujuh hari. Mutu sensori diuji menggunakan metode hedonik dengan 30 panelis konsumen. Hasil penelitian menunjukkan bahwa jenis ikan berpengaruh signifikan terhadap rendemen, mutu sensori, dan tingkat penjualan (p<0,05). Rata-rata rendemen tertinggi ditemukan pada P4 (82,04%), sedangkan P3 memiliki rendemen terendah (37,02%). Analisis mutu sensori menunjukkan bahwa P1 memiliki tingkat penjualan dan penerimaan tertinggi dalam atribut kenampakan, tekstur, rasa, dan aroma. Sementara itu, P2 menunjukkan tingkat penjualan dan penerimaan terendah untuk semua atribut sensori. Penelitian ini menyimpulkan bahwa jenis ikan memiliki pengaruh yang signifikan terhadap persentase rendemen, mutu organoleptik, dan tingkat penjualan terhadap produk pindang. Hasil ini dapat dijadikan acuan dalam memilih bahan baku dan strategi pengembangan produk untuk meningkatkan daya saing pasar.
Kajian Pemanfaatan Ebi sebagai Flavor Enhancer Alami terhadap Palatabilitas dan Analisis Usaha Siomay Kombinasi Ayam-Udang Anis Khairunnisa; Novita Lestari; Citra Defira; Satiti Kawuri Putri
Sriwijaya FoodTech Journal Vol 3 No 01 (2026): Sriwijaya FoodTech Journal
Publisher : Prodi Teknologi Hasil Pertanian Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64723/sftj.v3i01.29

Abstract

Siomay is an animal protein-based processed food product characterized by a savory taste and chewy texture, requiring flavor enhancers to improve its palatability. This study aimed to analyze the effect of shrimp powder (ebi) addition as a natural flavor enhancer on the palatability of chicken–shrimp shumai and to evaluate its business feasibility. The study employed four treatments of ebi addition: D0 (0%), D1 (3%), D2 (5%), and D3 (7%). The observed parameters included sensory attributes of taste, aroma, and texture using a hedonic test, as well as business analysis consisting of Total Cost (TC), Cost of Production (COP), selling price, profit, Break Even Point (BEP), and Benefit Cost Ratio (BCR). The results showed that the addition of ebi affected the palatability of chicken–shrimp shumai, particularly in terms of taste, aroma, and texture. Treatment D2 produced the highest panelist acceptance with the most preferred taste, aroma, and texture characteristics. The business analysis indicated that all treatments were economically feasible, as shown by BCR values greater than 1. Treatment D2 demonstrated the best economic performance with a total production cost of Rp40,240 per batch, a profit of Rp17,760 per batch, and a BCR value of 1.44. Therefore, the addition of 5% ebi was considered the most optimal formulation both sensorially and economically for chicken–shrimp shumai products.
Enhancing Community Capacity through a Workshop on Diversification and Innovation of Seaweed Nastar Products Iftachul Farida; Anis Khairunnisa; I Made Aditya Nugraha; I Gusti Ayu Budiadnyani; Siluh Putu Sri Dia Utari; I Ketut Sumandiarsa; Ika Astiana; Pinky Natalia Samanta; Resti Nurmala Dewi; Fenny Crista Anastasia Panjaitan; Mahaldika Cesrany; Medal Lintas Perceka; Tri Audia Paputungan; Dwi Adinda Wulan Maulidiyah; Ni Luh Dea Sari
Altifani Journal: International Journal of Community Engagement Vol. 6 No. 2 (2026): Altifani Journal: International Journal of Community Engagement
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v6i2.1984

Abstract

Eucheuma cottonii seaweed is a key Indonesian fishery commodity with significant potential for development into value-added food products. However, its utilization by the community remains relatively limited, necessitating empowerment efforts through product diversification. This community service activity aimed to enhance the community's knowledge and skills in processing seaweed into nastar (pineapple tarts) and to foster an entrepreneurial spirit rooted in marine resources. The activity was conducted as a workshop involving the Wijaya Fish group, students, lecturers, and online participants from various institutions. The methods employed included material presentation, demonstrations, hands-on nastar making, business analysis, and evaluation using pre-tests, post-tests, and satisfaction questionnaires. Evaluation results showed an increase in the average score from 9.6 in the pre-test to 10.0 in the post-test; however, the Wilcoxon test indicated that this increase was not statistically significant (p > 0.05), likely due to the participants' high baseline knowledge and the limited number of respondents. The satisfaction evaluation yielded an average score of 4.04 (categorized as good), with the practical demonstration being the aspect most appreciated by participants. Overall, the workshop successfully improved participants' understanding, skills, and motivation regarding the development of value-added seaweed products. This initiative has the potential to support fishery product diversification, enhance the competitiveness of MSMEs, and encourage the sustainable utilization of marine resources
Dari Tradisi Menuju Inovasi: Literatur Review tentang Pengolahan Garam dan Potensi Replikasinya di Jembrana I Made Aditya Nugraha; I Gusti Ayu Budiadnyani; Anis Khairunnisa; Mahaldika Cesrany; Diah Ayu Satyari Utami
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.
Kajian Jejak Karbon Pada Sistem Energi Berbasis Batu Bara Dalam Industri Pengolahan Hasil Perikanan di Bali I Made Aditya Nugraha; I Gusti Made Ngurah Desnanjaya; Resti Nurmala Dewi; Anis Khairunnisa; I Nyoman Juniarta
Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1695

Abstract

Co-Authors Adisna Gita Zain Agustin , Novita Ajeng Dyah Kurniawati Albert Gamot Malau Aldo Septrianto Angkasa Putra Benny Margawijaya Bharata, Made Tisna Adhi Cesrany, Mahaldika Citra Defira Dede Robiatul Adawiyah Desy Febrianti DIAH AYU SATYARI UTAMI Djari, Anthon Anthonny Dwi Adinda Wulan Maulidiyah Ernyasih Esti Widowati, Esti Faizah Faizah Faizah Fenny Crista Anastasia Panjaitan Fenny Crista Anastasia Panjaitan Fitriyan Kurnia Fuji Ahmad Fathoni Gusti Ngurah Putu Paksi Kencana Herianto Suriadin I Gusti Ayu Budiadnyani I Gusti Made Ngurah Desnanjaya I Ketut Sumandiarsa I Ketut Sumandiarsa I Made Aditya Nugraha I Nyoman Juniarta Iftachul Farida Iftachul Farida Ika Astiana Ika Astiana Iskandar, Raihan Jatayu, Diklawati Juniarta, I Nyoman Kasful Anwar Kharisma Sako Kurniawati, Made Devi Kusuma, Ni Kadek Sita Anyaniti Lailatussifa, RR Radipta Listyaningrum, Niken Prawesti Luthfi Luthfi, Luthfi Made Mahendra Jaya Made Tisna Adhi Bharata Mahaldika Cesrany Mahaldika Cesrany Mahaldika Cesrany Mahaldika Cesrany medal lintas perceka Medal Lintas Perceka Mulyadi Mulyadi Murtiningsih, Ni Made Ayu Meylia Ni Gusti Ayu Putu Intan Sri Wahyuni Ni Gusti Ayu Putu Intan Sri Wahyuni Ni Luh Dea Sari Ni Made Anggun Pradnyani Putri Niken Prawesti Niluh Putu Sonia Agustini Novita Lestari Nugraha Edhi Suyatma Nurul Latifasari Panggabean, Donwil Panjaitan, Fenny Crista A Panjaitan, Fenny Crista Anastasia Pinky Natalia Samanta Pradnyani, Ni Made Anggun Putri Yuliana Masrin Putri, Satiti Rakma Fitria Larasati Resti Nurmala Dewi Ririn Fatma Nanda Rusdiyanto, Edi Samanta, Pinky Natalia Sarifah Aini Satiti Kawuri Putri siluh putu sri dia utari Sumandiarsa, I Ketut Tri Audia Paputungan Trimulya, Agung Utami, Ni Made Dwi Rahayu Utari, Siluh Putu Sri Dia Windi Atmaka, Windi Wulansari, Arnanti