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All Journal JFMR (Journal of Fisheries and Marine Research) Omni-Akuatika Journal of Aquaculture Science Journal Multicultural of Islamic Education Journal of Aquaculture and Fish Health Grouper: Jurnal Ilmiah Perikanan Jurnal Abdi Insani Jurnal Layanan Masyarakat (Journal of Public Service) Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Journal of Fisheries & Marine Islamic Journal of Teaching and Learning
Lailatul Lutfiyah, Lailatul
Departemen Kelautan, Fakultas Perikanan Dan Kelautan, Universitas Airlangga
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Veterinary Other

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Physiological and Hematological Responses in Cantang Grouper (Epinephelus fuscoguttatus x Epinephelus lanceolatus) Against the Salinity of Different Media Larasati, Anastasya Dewi; Widodo, Langgeng; Melinda Kusuma Ningrum; Ridwansyah; Karunia, Fitria; Sulmartiwi, Laksmi; Mahasri, Gunanti; Triastuti, Rr Juni; Lutfiyah, Lailatul
Journal of Aquaculture and Fish Health Vol. 14 No. 3 (2025): JAFH Vol. 14 No. 3 September 2025
Publisher : Department of Aquaculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jafh.v14i3.71620

Abstract

Fish Cantang grouper is a cross between a female tiger grouper (Ephinepelus fuscoguttatus) and a male kertang grouper (Ephinepelus lanceolatus), has a high economic value. Salinity is a water quality factor that affects cultivation because salinity has osmotic pressure that can cause changes in physiological activity and stress in fish if it is not in accordance with the habitat. Stress in fish causes the release of cortisol and catecholamine hormones. The catecholamine hormone then increases the glycogenolysis process, regulates cardiovascular and respiratory function, in addition to increasing cortisol and blood glucose. Stress in fish is also indicated by a hematological response in the form of changes in the number of erythrocytes. This study aims to determine the effect of different salinity treatments on physiological and hematological responses. The results of the analysis of variance (ANOVA) carried out from the initial observation to 24 hours showed that each salinity treatment had a significantly different effect on blood cortisol, blood glucose, and erythrocyte levels, with a value (p <0.05). The highest average blood cortisol was in the 36 ppt treatment at 24-hour observation time. The average blood glucose increased from before being treated, until receiving treatment for up to 24 hours. The highest average was obtained at a salinity of 36 ppt, with observation for 24 hours. The results obtained from the study showed that the highest number of erythrocyte cells at 24 hours was in the P2 treatment (36 ppt), namely 1.15 x 106 cells/mm³.
KONTRIBUSI PEMIKIRAN INKLUSIF NURCHOLISH MADJID TERHADAP KEBERAGAMAAN AGAMA DI INDONESIA M. Anang Sholikhudin; Lailatul Lutfiyah; M. Afifuddin
Journal Multicultural of Islamic Education Vol 8 No 2 (2025)
Publisher : Pascasarjana PAI Multikultural Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/k7rjhn69

Abstract

Nurcholish Madjid’s inclusive thought plays a crucial role in shaping a modern religious life that is open, tolerant, and appreciative of diversity. Through his ideas on substantial and contextual Islam, Madjid emphasizes that true faith should not be confined to exclusive symbols but manifested in universal human values. This study aims to analyze the relevance of Nurcholish Madjid’s inclusive ideas to modern religious life, particularly in strengthening interfaith tolerance and developing a moderate Islamic education. This research employs a library research method with a descriptive-analytical approach to Madjid’s works and ideas. The findings indicate that Madjid’s inclusive values—such as freedom of thought, respect for diversity, and humanistic principles—remain highly relevant in building a peaceful and harmonious religious society in the modern era.
Pengaruh Waktu Penyimpanan terhadap Mutu Gizi Kue Lidah Kucing dengan Bahan Tepung Buah Pedada (Sonneratia sp.): The Effect of Storage Time on the Nutritional Quality of Lidah Kucing Cake using Pedada Fruit Flour (Sonneratia sp.) Nirmala, Dwitha; Mustikasari, Ravanya Eca; Lutfiyah, Lailatul
JFMR (Journal of Fisheries and Marine Research) Vol. 9 No. 3 (2025): JFMR on November
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2025.009.03.11

Abstract

Kue lidah kucing merupakan kue kering yang memiliki bentuk panjang dan tipis seperti lidah kucing. Produk pangan memiliki batas waktu penyimpanan yang baik dan aman untuk dikonsumsi. Produk pangan yang dapat mengalami kerusakan ini antara lain produk kering seperti biskuit, snack, dan sebagainya. Pertumbuhan mikroorganisme tersebut dapat dihambat dengan menambahkan tepung buah pedada ke dalam produk pangan shingga menambah waktu penyimpanannya. Penelitian ini bertujuan untuk mengetahui pengaruh waktu penyimpanan terhadap mutu gizi kue lidah kucing dengan bahan tepung buah pedada. Metode penelitian ini adalah eksperimental dengan menggunakan rancangan percobaan model Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan waktu penyimpanan kue lidah kucing yaitu 0 hari, 7 hari, 14 hari, 21 hari, dan 28 hari. Penelitian ini juga menggunakan parameter utama yaitu kandungan nilai gizi dan kandungan mikroba yang ada pada kue lidah kucing serta parameter pendukung yaitu uji organoleptik. Hasil penelitian menunjukkan bahwa waktu penyimpanan berpengaruh terhadap mutu gizi kue lidah kucing dengan bahan tepung buah pedada. Terjadi penurunan mutu gizi seperti protein, lemak, karbohidrat, dan kadar air pada kue lidah kucing dengan bahan tepung buah pedada. Lama waktu penyimpanan optimal pada waktu 21 hari karena kue lidah kucing masih dapat mempertahankan mutu gizi.   Lidah kucing cake is a dry cake that has a long and thin shape like a cat's tongue. Food products have a good shelf life and are safe for consumption. Food products that can experience this damage include dry products such as biscuits, snacks, and so on. The growth of these microorganisms can be inhibited by adding pedada fruit flour to food products to increase the shelf life of food products. This study aims to determine the effect of shelf life on the nutritional quality of cat's tongue cake substituted for pedada fruit flour. This research method was experimental using a Completely Randomized Design (CRD) experimental design consisting of 5 treatments for the shelf life of lidah kucing cake, namely 0 days, 7 days, 14 days, 21 days and 28 days. This study also used the main parameters, namely the nutritional value and microbial content of lidah kucing cake as well as supporting parameters, namely organoleptic tests. The results showed that storage time affects the nutritional quality of lidah kucing cakes with pedada fruit flour. There is a decrease in nutritional quality such as protein, fat, carbohydrates, and water content in cat tongue cakes with pedada fruit flour. The optimal storage time is 21 days because the cat's tongue cake can still maintain nutritional quality.
PENINGKATAN NILAI EKONOMI MELALUI TEKNIK PENGOLAHAN PERIKANAN DI KELOMPOK PENGOLAHAN PEMASARAN PERIKANAN BATAM CENTER Lailatul Lutfiyah; Dwitha Nirmala; Terry Previo Avianto; Firman Maulana Barokah; Sanjati Nugroho
Jurnal Abdi Insani Vol 13 No 2 (2026): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v13i2.3216

Abstract

Kota Batam memiliki potensi yang signifikan dalam pengolahan perikanan, didorong oleh sumber daya laut yang kaya dan lokasinya yang strategis sebagai zona perdagangan bebas. Perikanan di Kecamatan Bengkong, Kota Batam, merupakan salah satu sektor ekonomi yang cukup penting mengingat letak geografisnya yang berada di daerah pesisir dengan akses langsung ke perairan. Limbah perikanan di Kota Batam, yang terletak di Provinsi Kepulauan Riau, Indonesia, merupakan salah satu tantangan lingkungan yang cukup signifikan, mengingat sektor perikanan yang berkembang pesat di kawasan tersebut. Diversifikasi produk dengan memanfaatkan limbah perikanan berupa kepala udang yakni dengan membuat flavor. Selain pengolahan limbah hasil perikanan, produk diversifikasi lainnya yakni pembuatan nugget dan kaki naga guna meningkatkan kesukaan masyarakat pada produk perikanan. Tujuan dari kegiatan ini yakni pemanfaatan limbah hasil perikanan menjadi produk tepat guna, yakni flavour yang berasal dari bahan alami. Membuat diversifikasi produk perikanan guna peningkatan kesukaan Masyarakat terhadap produk perikanan. Kegiatan pengabdian Masyarakat diikuti oleh 30 peserta perwakilan UMKM yang ada di Kecamatan Bengkong, Kota Batam. Berdasarkan hasil kuesioner yang dibagikan, pasca penyampaian materi dan praktek didapatkan hasil sebanyak 100% peserta telah berhasil membuat nugget dan kaki naga dengan rasa yang enak serta mengetahui pengolahan limbah perikanan menjadi produk tepat guna.
Eco-Calligraphy: Utilizing Cardboard Waste As A Medium For Edupreneurship At Mi Al-Hidayah Lutfiyah, Lailatul; Alita, Risa Igrit
Islamic Journal of Teaching and Learning Vol. 2 No. 1 (2026): Islamic Journal of Teaching and Learning
Publisher : Sekolah Tinggi Agama Islam Kuningan (STAIKuningan)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59784/ywfcrw35

Abstract

Background: This study aims to describe the utilization of cardboard waste as eco-calligraphy media in entrepreneurship-based learning at MI Al-Hidayah. The study is motivated by the limited creativity of students in processing waste materials and the lack of learning activities that integrate artistic, economic, and environmental values in madrasa education. Objective: This study aims to describe the utilization of cardboard waste as eco-calligraphy media in entrepreneurship-based learning at MI Al-Hidayah. Method: This study employed a descriptive qualitative approach involving 18 sixth-grade students of MI Al-Hidayah over a one-month period. Data were collected through observation, interviews, and documentation to obtain an in-depth understanding of the learning process and outcomes. Findings and Implications: The findings indicate that transforming cardboard waste into eco-calligraphy enhances students' creativity, independence, and skills in producing works with aesthetic and economic value. In addition, this activity increases students' awareness of environmental sustainability through recycling practices and responsible waste management. The implementation of eco-calligraphy also supports the integration of spiritual, social, and entrepreneurial values in learning. Conclusion: The use of cardboard waste as eco-calligraphy media is an effective alternative for developing entrepreneurship-based learning in madrasa settings and has the potential to support sustainable and creative learning practices in broader educational contexts.
The Effect of Seaweed Carrageenan (Kappaphycus Alvarezii) Concentration on Vitamin C Content, Moisture Content, pH and Sensory Characteristics of Tomato Sauce Rahmasari, Naila Dwi; Sahidu, Andriyana Monica; Mubarak, Ahmad Shofy; lutfiyah, Lailatul; Saputra, Eka; Subekti, Sri
Grouper Vol. 17 No. 1 (2026): Grouper: Jurnal Ilmiah Perikanan
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/grouper.v17i1.411

Abstract

Tomato sauce generally requires a thickening agent to improve its viscosity. Synthetic thickeners such as carboxymethyl cellulose (CMC) may increase pH, making them less suitable for meeting the quality requirements of tomato sauce, which is naturally acidic. This study aimed to evaluate seaweed carrageenan (Kappaphycus alvarezii) as a natural thickener and to determine the effect of different concentration levels on vitamin C content, moisture content, viscosity, pH, and sensory characteristics of tomato sauce. This study used a completely randomized design with five treatments and four replications, a positive control with 0.25% CMC, and carrageenan treatments at concentrations of 0.25%, 0.30%, and 0.35%, each with four replications. Chemical and physical parameters were analyzed using one-way ANOVA followed by Duncan’s multiple range test, while sensory evaluation data were analyzed using the Kruskal–Walli’s test followed by the Mann–Whitney test at a 95% confidence level. The results showed that increasing carrageenan concentration significantly increased vitamin C content and viscosity, while significantly reducing moisture content and pH (p < 0.05). The 0.35% carrageenan treatment produced the highest vitamin C content (4.00 mg/100 g), the lowest moisture content (70.63%), the highest viscosity (15.58 cPs), and a pH of 3.25. Sensory evaluation indicated that carrageenan significantly affected texture but had no significant effect on appearance, aroma, or taste. Carrageenan at a concentration of 0.35% was considered the optimal level for producing tomato sauce with the best physicochemical quality and texture while maintaining an appropriate pH range for tomato sauce.
Co-Authors A. Shofy Mubarak A.A. Ketut Agung Cahyawan W Akhmad Taufiq Mukti Alita, Risa Igrit Boedi Setya Rahardja Chelsey Violeta Christya Archadia Cheres DARMAWAN SETIA BUDI Dian Pebianti Dian Viva Aurora Mayori Dwitha Nirmala Eka Saputra Endang Dewi Masithah Fasya, Arif Habib Firman Maulana Barokah Gunanti Mahasri Karunia, Fitria Laksmi Sulmartiwi Larasati, Anastasya Dewi M Anang Sholikhudin M. Afifuddin Melinda Kusuma Ningrum Mochammad Amin Alamsjah Mohammad Faizal Ulkhaq Muhammad Novi Yusuf Mustikasari, Ravanya Eca N. Juni Triastuti Novia Salmatin Prayogo Prayogo Rahmasari, Naila Dwi Ridwansyah Rijal Fakrudin Permana Rr. Juni Triastuti Sahidu, Andriyana Monica Sanjati Nugroho Sri Subekti Suciyono, Suciyono Terry Previo Avianto Widodo, Langgeng Win Darmanto Woro Hastuti Setyantini