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All Journal Jurnal Biologi dan Pembelajarannya (JBP) Jurnal Biosilampari: Jurnal Biologi Bioscientist : Jurnal Ilmiah Biologi Indonesian Community Journal Jurnal Miyang : Ronggolawe Fisheries and Marine Science Journal Mutiara: Jurnal Penelitian dan Karya Ilmiah Jurnal Pengabdian Masyarakat dan Riset Pendidikan Lempuk: Jurnal Ilmu Kelautan dan Perikanan
Illiyatus Sholihah
Universitas Yudharta Pasuruan, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Public Health Social Sciences Other

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Analisis Mutu Ikan Lele (clarias sp.) Asap Berdasarkan Parameter ALT (Angka Lempeng Total) Di Home Industri Dusun Genitri Desa Gunting Kecamatan Sukorejo Kabupaten Pasuruan Hermawan, Andre; Illiyatus , Illiyatus; Ernawati
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 3 No. 1 (2024): Juni
Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v3i1.5437

Abstract

Ikan lele (Clarias sp.) merupakan komoditas perikanan air tawar yang rentan terhadap kerusakan. Untuk memperpanjang masa simpan, metode pengasapan sering digunakan. Penelitian ini menganalisis mutu ikan lele asap berdasarkan parameter Angka Lempeng Total (ALT) di home industri Dusun Genitri, Desa Gunting, Kecamatan Sukorejo, Kabupaten Pasuruan, serta mengevaluasi pengaruh suhu penyimpanan terhadap nilai ALT. Sampel ikan lele asap disimpan pada suhu ruang dan suhu kulkas selama tiga hari. Hasil analisis mikrobiologi menunjukkan nilai ALT pada penyimpanan suhu ruang selama 1, 2, dan 3 hari berturut-turut sebesar 150370 koloni/g, 338000 koloni/g, dan 301500 koloni/g, yang semuanya melebihi standar SNI 01-2720-2019 sebesar 5,0 x 10⁴ koloni/g. Pada suhu kulkas, nilai ALT adalah 470 koloni/g pada hari pertama dan 400 koloni/g pada hari ketiga, yang memenuhi standar, namun pada hari kedua mencapai 129670 koloni/g, melebihi standar SNI.Kesimpulannya, penyimpanan pada suhu kulkas lebih efektif dalam menjaga mutu ikan lele asap dibandingkan suhu ruang, namun penyimpanan lebih dari satu hari tetap memerlukan pemantauan ketat terhadap kondisi higiene dan sanitasi. Rekomendasi perbaikan proses produksi dan penyimpanan disarankan untuk meningkatkan mutu dan keamanan produk ikan lele asap di home industri Dusun Genitri
Pemberdayaan UMKM Desa Tambakan melalui Olahan Nugget Udang Keju dan Pemasaran Digital: Pengabdian Izah, Nikmatul; Sholiha, Illiyatus; Alfand, Mochammad Fitrah
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 2 (2025): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 2 (October 202
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i2.3895

Abstract

This community service activity aims to improve the technical skills and digital literacy of PKK women in Tambakan Village, Bangil District, Pasuruan Regency, through training in processing cheese shrimp nuggets and digital marketing socialization. The program was held on July 18, 2025 by involving 38 participants using a community-based participatory approach. The training includes shrimp cleaning, ingredient mixing, dough formation, and frying, while marketing socialization includes the use of Instagram, Shopee, and Canva. The results of the activity showed that 89.5% of participants understood the production process, 81.6% were interested in starting a home business, and 76.3% were interested in marketing products online. This program has succeeded in improving production and marketing skills while opening up opportunities for the development of a maritime economy based on local potential. This activity proves that the collaboration of training on processed pond products and digital literacy can be an effective strategy in empowering village MSMEs in a sustainable manner.
Analisis Mutu Sensori, Cemaran Mikroba Escherichia Coli dan Cemaran Logam Timbal (Pb) pada Cumi-cumi (Loligo Sp) Beku di Queen Seafood Pasuruan Ahmad Azkal Azkiya; Illyatu Sholiha
Mutiara : Jurnal Penelitian dan Karya Ilmiah Vol. 3 No. 6 (2025): Desember: Mutiara : Jurnal Penelitian dan Karya Ilmiah
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/mutiara.v3i6.2737

Abstract

This study aims to analyze the sensory quality, Escherichia coli microbial contamination, and lead (Pb) content in frozen squid (Loligo sp) produced by Queen Seafood in Pasuruan. The method used is descriptive qualitative with laboratory testing of whole frozen squid samples. The testing includes sensory evaluation (ice layer, appearance, aroma, and texture), microbiological testing to detect the presence of E. coli using the APM method, and lead (Pb) contamination testing using the Atomic Absorption Spectrophotometry (AAS) method. The results showed that all sensory quality parameters of frozen squid met the SNI 9192:2023 standard with an average score above the minimum limit. However, Escherichia coli contamination exceeded the maximum threshold set in the SNI, which is suspected to originate from unclean production water sources. The lead (Pb) content was recorded at 0.075 mg/kg, which is still within the safe limit according to the SNI (<1.0 mg/kg). These findings emphasize the importance of water quality monitoring in the production process and the need for additional washing and reprocessing instructions before consumption to ensure the food safety of frozen squid.
Analisis Angka Lempeng Total Ikan Mujair (Oreochromis mossambicus) Asap Di Pasar Kedung Boto Kecamatan Beji Kabupaten Pasuruan Andris Muhamad Haikal; Senja Ike Rismawati; Illiyatus Sholiha
Jurnal Biologi dan Pembelajarannya (JB&P) Vol 11 No 1 (2024): APRIL 2024
Publisher : Universitas Nusantara PGRI Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29407/jbp.v11i1.22213

Abstract

Ikan mujair adalah jenis ikan air tawar yang biasa ditemukan di perairan danau atau sungai di Indonesia. Ikan mujair sering dimanfaatkan sebagai bahan masakan karena dagingnya yang lezat dan gurih. Penelitian ini bertujuan untuk mengetahui nilai angka lempeng total ikan mujair (Oreochromis mossambicus) asap di Pasar Kedung Boto Kecamatan Beji Kabupaten Pasuruan. Uji angka lempeng total pada penelitian ini dilaksanakan di Laboratorium Teknologi Pangan Fakultas Sains dan Teknologi Universitas Muhammadiyah Sidoarjo.. Objek yang dikaji dalam penelitian ini adalah ikan mujair asap dari 6 UMKM di Pasar Kedung Boto Kecamatan Beji Kabupaten Pasuruan. Hasil penelitian ini menunjukkan bahwa nilai angka lempeng total dari 6 UMKM tersebut memenuhi SNI dimana nilai angka lempeng total UMKM 1 sebesar 0.005 x 104 koloni/g, UMKM 2 sebesar 0.025 x 104 koloni/g, UMKM 3 sebesar 0.005 x 104 koloni/g, UMKM 4 sebesar 0.025 x 104 kloni/g, UMKM 5 sebesar 0.035 x 104 koloni/g, UMKM 6 sebesar 0.025 x 104 koloni/g yang artinya tidak tidak melebihi batas ikan asap SNI 2725:2013
Co-Authors Ahmad Azkal Azkiya Alfand, Mochammad Fitrah Andris Muhamad Haikal Bahrudin, Mohammad E Ernawati, E Hermawan, Andre Kuswara, R. Didi Mubarrok, M Khusni Nikmatul Izah Nur Kholis Putrawan, Rio Agus Senja Ike Rismawati Senja Ikerismawati Sinta Hardiyanti Suci Ferdiana Tismi Dipalaya, Tismi Utami, Ayu Sri Yahya, Slamet