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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Eksergi: Chemical Engineering Journal Jurnal Pangan dan Agroindustri Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Altifani Journal: International Journal of Community Engagement Buletin Jalanidhitah Sarva Jivitam (Journal of Environmental Sustainability Management) Proceedings of the Vocational Seminar on Marine and Inland Fisheries
Panjaitan, Fenny Crista Anastasia
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Decision Sciences, Operations Research & Management Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Social Sciences Veterinary

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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).
IMPLEMENTATION OF COLD CHAIN SYSTEM IN PEELED DEVEINED TAIL-ON VANNAMEI SHRIMP (Litopenaeus vannamei) PRODUCTS Panjaitan, Fenny Crista Anastasia; Samanta, Pinky Natalia; Utari, Siluh Putu Sri Dia; Br. Sitepu, Gressty Sari
Jurnal Pangan dan Agroindustri Vol. 12 No. 2: April 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.02.2

Abstract

Vannamei (Litopenaeus vannamei) Peeled Deveined Tail-On (PDTO) shrimp is frozen shrimp product consumers highly preferred. However, shrimp products are easily perishable that require a proper cold chain system to preserve their quality, shelf life, and nutritional value. This study investigated the cold chain implementation of PDTO shrimp processing in the fishery industry. The temperature of shrimp products, water, and rooms was monitored during processing. Results showed that the shrimp temperature measured in each process was below 5°C. However, abusive temperatures were detected in water used in the peeling and deveining step and soaking process, while water and shrimp temperatures altered each other. Moreover, room temperatures were recorded under 20°C, conforming to Ministry of Marine and Fisheries regulations. Air Blast Freezer and cold storage temperatures revealed that ABF and CS could not meet the company’s temperature standards. These findings may help shrimp companies monitor steps indicating to have temperature abuse attentively.
Penerapan Sanitasi, Mutu Bahan Baku dan Rendemen Pengolahan Fillet Ikan Patin (Pangasius sp.) Panjaitan, Fenny Crista Anastasia; Utari, Siluh Sri Dia; Kartiana, Aries; Putri, Anggie Dwiyani
Buletin Jalanidhitah Sarva Jivitam Vol 6, No 1 (2024): Maret 2024
Publisher : POLITEKNIK AHLI USAHA PERIKANAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/bjsj.v6i1.13865

Abstract

Filet patin merupakan produk olahan komoditas perikanan air tawar yang banyak diminati oleh masyarakat mancanegara karena daging yang putih dan tinggi protein. Oleh karena itu, prosedur sanitasi perlu diperhatikan untuk menghasilkan filet patin berkualitas baik dan aman dikonsumsi. Bahan baku dan rendemen filet patin juga perlu mendapat perhatian karena mempengaruhi mutu filet yang dihasilkan. Penelitian ini bertujuan untuk mengamati penerapan SSOP pada perusahaan filet patin, pengukuran berat dan panjang bahan baku serta pengujian organoleptik pada tahap penerimaan bahan baku, dan perhitungan rendemen. Hasil menunjukkan bahwa 74,62% item SSOP telah dipenuhi perusahaan dan sebanyak 25,38% item SSOP perlu mendapat perbaikan, secara khusus pada item kesehatan karyawan. Ikan patin segar diterima perusahaan  pada suhu 27-28 °C, dengan panjang dan berat ikan sebesar 26-31 cm dan 552-1150 g. Hasil pengujian organoleptik menunjukkan nilai 8,7-8,9 yang menyatakan bahwa ikan bermutu baik dan segar. Setelah proses pengolahan filet patin, remdemen yang diperioleh berkisar  39,71-42,37%. 
Antioxidant Profiling of Botryocladia leptopoda Based on In Silico and In Vitro Studies Panjaitan, Fenny Crista Anastasia; Chai, Huey-Jine
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 20, No 1 (2025): May 2025
Publisher : :Agency for Marine and Fisheries Research and Human Resources, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.984

Abstract

Seaweed has long been recognized as an excellent source of antioxidants. The presence of antioxidant activity from Botryocladia leptopoda was investigated. The study aims to estimate the potential antioxidative peptides released by B. leptopoda sequences using an in-silico approach and to explore the antioxidant capacities revealed by different extracts. In silico studies using the ProtParam and BIOPEP-UWM databases showed that B. leptopoda proteins are potential sources of antioxidative peptides. Glycine and leucine were identified as the primary amino acids detected in the sequences. The antioxidant capacities of various seaweed extracts at different drying temperatures (60 °C and 70 °C) and solvents (alkaline-ethanol, ethanol, and water) were further observed in vitro. The fraction from alkaline-ethanol extraction of seaweed dried at 60 °C (BL-A, 1 mg/mL) produced a high phenolic concentration of 6.44 mg GA/g (p 0.05). It exhibited superior reducing power activity, with an absorbance of 0.29 at 700 nm (p 0.05) and ferrous ion chelating activity of 99.64% (p 0.05). In comparison, significant DPPH radical scavenging activities were observed in the ethanol extracts of seaweed dried at 60 °C (BL-B) and 70 °C (BL-C), with 46.08% and 33.74%, respectively, at a 1 mg/mL concentration (p 0.05). At a 10 mg/mL concentration, BL-B and BL-C optimally scavenged DPPH radicals (96.61% and 94.79%, respectively). Overall, this study showed that in silico and in vitro analyses yielded similar results. Thus, B. leptopoda can be considered a promising source of antioxidative products in the functional food and pharmaceutical industries.
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).
“SHARK”: Mesin sederhana pengolah sampah plastik menjadi bahan bakar alternatif kapal Slerek di Pantai Pengambengan, Bali Panjaitan, Fenny Crista Anastasia; Samanta, Pinky Natalia
Jurnal Pengelolaan Lingkungan Berkelanjutan (Journal of Environmental Sustainability Management) JPLB, Vol 8, No 1 (2024)
Publisher : Badan Kerjasama Pusat Studi Lingkungan (BKPSL) se-Indonesia bekerjasama dengan Pusat Penelitian Lingkungan Hidup IPB (PPLH-IPB)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36813/jplb.8.1.13-25

Abstract

The existence of plastic waste on Pengambengan Beach become worrying and needs attention. Jembrana district is the most significant contributor to plastic waste, at around 53.9 tons/day dominated by HDPE and PE (46%) as product packaging waste.. The Jembrana community, dominated by fishermen, experienced an increase in operational cost due to an upsurge in diesel price, which is the primary fuel for Slerek traditional ship in fishing to the sea. Therefore, the high number of plastic waste presented in Jembrana district is potentially utilized to generate alternative diesel fuel using pyrolysis technique. Results showed that the experimental test of “SHARK” machine for 1 hour could produce 800 ml of fuel from 1 kg of chopped plastic waste and spend 600 gram of 3 kg LPG gas. The conversion value of plastic waste into diesel alternative fuel can reduce operational costs by up to 66%. The sustainable application of the “SHARK” machine can help fulfil the fuel needs of local fishermen in fishing and reduce piles of plastic waste in Jembrana district. The calculation showed that the amount of plastic waste produced in Jembrana per day could meet the fuel needs of 107 Slerek ships to the sea.
Studi Perbandingan Metode Konvensional dan Polymerase Chain Reaction (PCR) dalam Identifikasi Salmonella sp. pada Tuna (Thunnus sp.) Panjaitan, Fenny Crista Anastasia; Budiadnyani, I Gusti Ayu; Suryani, Kadek Harini
Proceedings of The Vocational Seminar on Marine & Inland Fisheries Volume 1 Nomor 1 Tahun 2024
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/voc_seminar.v1i1.15190

Abstract

Tuna (Thunnus sp.) merupakan komoditas perikanan unggulan Indonesia yang perlu mendapatkan penanganan yang tepat. Kontaminasi bakteri patogen pada produk perikanan perlu diperhatikan untuk mencegah foodborne diseases, seperti Salmonella. Identifikasi Salmonella sp. pada Tuna beku dilakukan dengan metode konvensional dan teknik Polymerase Chain Reaction (PCR). Parameter yang dibandingkan adalah media, waktu pengujian, kapasitas alat pengujian, biaya dan pengguna. Hasil menunjukkan bahwa metode konvensional merupakan pengujian bakteri Salmonella yang tergolong sederhana, sedangkan metode PCR memerlukan reagen khusus dengan sensitivitas yang tinggi dan cepat. Metode konvensional memerlukan kesterilan yang baik dan waktu yang lama dalam persiapan media. Metode PCR memiliki prosedur yang kompleks dan membutuhkan keahlian khusus dalam pelaksanaannya. Oleh karena itu, pemilihan metode identifikasi Salmonella sp. pada tuna ditentukan berdasarkan kebutuhan pengguna.
Kawasan Konservasi Mangrove sebagai Penggerak Ekonomi Masyarakat Desa Budeng Kabupaten Jembrana Bali Budiadnyani, I Gusti Ayu; Utari, Siluh Putu Sri Dia; Astiana, Ika; Farida, Iftachul; Samanta, Pinky Natalia; Perceka, Medal Lintas; Panjaitan, Fenny Crista Anastasia; Dewi, Resti Nurmala; Khairunnisa, Anis; Cesrany, Mahaldika; Febrianti, Desy
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 3 (2024): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.10.3.386-394

Abstract

Budeng Village, located in Jembrana Regency, is home to a significant mangrove conservation area featuring 32 species of mangroves with substantial potential for utilization. Conservation activities in this region are led by the Wana Merta Group, which aims to engage the local community of Budeng Village in these deeds. However, the residents have yet to show much interest due to the lack of perceived economic benefits from conservation activities. The purpose of the community service activities conducted in Budeng Village is to enhance the knowledge and skills of the community in transforming mangroves into economically valuable enterprises. These activities comprised three stages: technical guidance, training sessions, and questionnaire distribution. The activities were attended by 15 participants from the Wana Mertha Forest Farmer Group (KTH), which manages the mangrove conservation area in Budeng Village. The technical guidance included institutional strengthening materials for the group. The training sessions covered topics such as mangrove product diversification, processing Brugueira sp. into mangrove chips, processing Xylocarpus granatum into scrubs, processing shrimp and fish into siomay, as well as packaging and digital marketing to support the group's business endeavors. Throughout the technical guidance and training, participants actively engaged in discussions and followed the sessions diligently. The questionnaire results indicated a significant increase in participants' knowledge, from 40% to 73.76%, reflecting an improvement of 34.67% after the activities.
Formulating Nutritious Wet Noodles with Spirulina platensis: Exploring Proximate Composition, Antioxidant Activity, and Consumer Preferences Dewi, Resti Nurmala; Panjaitan, Fenny Crista Anastasia; Sumartini, Sumartini; Putri, Nita Ariestiana
Eksergi Vol 22 No 1 (2025)
Publisher : Prodi Teknik Kimia, Fakultas Teknik Industri, UPN "Veteran" Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31315/eksergi.v22i1.13697

Abstract

The incorporation of Spirulina platensis into food products has been extensively explored. In this study, wet noodles were enriched with spirulina at three different concentrations: 1% (P1), 5% (P2) and 10% (P3). Sensory and hedonic evaluations, proximate composition and antioxidant properties were assessed. Overall, formulations P1 and P2 were significantly preferred (p < 0.05) in terms of appearance and aroma compared to the control (P0). Additionally, the texture and taste scores of spirulina-enriched wet noodles were higher (p < 0.05) than those of the control. Among all treatments, P1 emerged as the most favourable formulation (p < 0.05) for aroma, texture, and taste in the hedonic test. Moreover, the spirulina supplementation had significant effect on the protein and fat content (p < 0.05) compared to the control noodles. Furthermore, the antioxidant activity of the spirulina wet noodles increased in a dose dependent manner. The IC50 values for DPPH radical scavenging activity were 339.749 ppm for the control (P0), and 61.473 ppm, 39.965 ppm, and 27.439 ppm for P1, P2, and P3, respectively. These results suggest that fortifying wet noodles with Spirulina platensis not only improves the sensory attributes but also enhances the nutritional quality and functional value.
Pengaruh jenis kemasan dan posisi penyimpanan terhadap kualitas surimi ikan swanggi selama penyimpanan suhu chilling: The impact of packaging and storage position on the chilling temperature for surimi quality from purple-spotted bigeye fish (Priacanthus tayenus) Cesrany, Mahaldika; Farida, Iftachul; Khairunnisa, Anis; Astiana, Ika; Perceka, Medal Lintas; Panjaitan, Fenny Crista Anastasia; Febrianti, Desy; Budiadnyani, I Gusti Ayu; Utari, Siluh Putu Sri Dia; Dewi, Resti Nurmala; Samanta, Pinky Natalia; Bharata, Made Tisna Adhi; Pradnyani, Ni Made Anggun
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 26 No. 3 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26 (3)
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.v26i3.45662

Abstract

Ikan swanggi (Priacanthus tayenus) merupakan salah satu jenis ikan yang berpotensi sebagai bahan baku surimi. Surimi adalah produk antara bernilai tinggi yang banyak digunakan dalam pembuatan fish cake. Penelitian ini bertujuan untuk menentukan pengaruh jenis kemasan dan posisi penyimpanan terhadap kualitas surimi ikan swanggi melalui pengujian sensori, kadar air, dan mikrobiologi. Surimi ikan swanggi dikemas menggunakan tiga jenis plastik yang berbeda, yaitu polietilen (PE), polipropilen (PP), dan nilon. Surimi disimpan selama 28 hari di dalam freezer dengan suhu penyimpanan sebesar 2-8°C, dan posisi penyimpanan yang berbeda. Parameter yang dianalisis meliputi penilaian sensori, kadar air, dan angka lempeng total. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) dengan 3 ulangan. Data sensori dan kadar air diolah menggunakan SPSS 26.0 dengan analisis sidik ragam, jika terdapat perbedaan yang signifikan, dilakukan uji Duncan dan Tukey pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa surimi yang dikemas dengan plastik nilon memiliki atribut kenampakan uji gigit, dan uji lipat yang lebih baik dibandingkan surimi yang dikemas plastik PE dan PP. Rata-rata kadar air surimi yang dikemas dengan ketiga jenis plastik berkisar antara 70-78% selama penyimpanan 28 hari dengan posisi penyimpanan yang berbeda. Kadar air pada surimi yang dikemas menggunakan ketiga jenis kemasan mengalami peningkatan seiring lamanya waktu penyimpanan. Angka lempeng total surimi menunjukkan nilai yang melebihi standar SNI 2694:2013. Semakin lama penyimpanan, maka semakin bertambah pula jumlah mikroba pada surimi.
Co-Authors Anis Khairunnisa, Anis Bharata, Made Tisna Adhi Br. Sitepu, Gressty Sari Cesrany, Mahaldika Chai, Huey-Jine Febrianti, Desy I Gusti Ayu Budiadnyani I Made Aditya Nugraha Ika Astiana Kartiana, Aries medal lintas perceka Pradnyani, Ni Made Anggun Putri, Anggie Dwiyani Putri, Ni Made Anggun Pradnyani Putri, Nita Ariestiana Resti Nurmala Dewi Samanta, Pinky Natalia Sumartini Sumartini Suryani, Kadek Harini Utari, Siluh Putu Sri Dia Utari, Siluh Sri Dia