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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Forum Agribisnis Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Pengabdian UNDIKMA Altifani Journal: International Journal of Community Engagement Jurnal Perikanan
Cesrany, Mahaldika
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Religion Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Nursing Public Health Social Sciences Other

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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).
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.
Kelayakan Finansial Dan Analisis Nilai Tambah (Value Added) Produk Non Pangan Berbahan Mangrove Cesrany, Mahaldika; Putu Sri Dia Utari, Siluh; Febrianti, Desy
Forum Agribisnis Vol. 15 No. 1 (2025): FA VOL 15 NO 1 MARET 2025
Publisher : Magister Science of Agribusiness, Department of Agribusiness, FEM-IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/fagb.15.1.177-185

Abstract

The use mangrove for non-consumable products. including for natural dyes and making edible films (food product preservatives). The aim of this research is to analyze business feasibility and analyze the added value of non-consumable processed products from mangrove forests. This research is a quantitative research using primary and secondary data obtained by observation and interview techniques at non-consumable mangrove forest product processors. The research was conducted from September 2022 to March 2023. The business feasibility analysis method is determined by calculating income, profits, Revenue Cost Ratio (R/C ratio), Break Event Point (BEP), Payback Period and Return Of Investment (ROI), while the method value added analysis was carried out using the Hayami 1987 method. The results showed that the business of processing mangroves into natural dyes and edible films was worth pursuing and profitable as indicated by a positive ROI value, R/C ratio > 1, sales BEP < selling price, production BEP > quantity production with PP < 1 year. The added value of the product in processed edible film is higher than the added value in processed natural dyes with a coefficient factor of 2 and a business owner's profit of 79.03% for natural dyes and a factor coefficient of 600 and a business owner's profit of 98.87% for edible film. The results can encourage mangrove processing activities as non-food products.
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.
Bimbingan Teknis Diversifikasi Olahan Udang di Smart Fisheries Village (SFV) Pengambengan Kabupaten Jembrana Bali Perceka, Medal Lintas; Khairunnisa, Anis; Budiadnyani, I Gusti Ayu; Utari, Siluh Putu Sri Dia; Astiana, Ika; Farida, Iftachul; Samanta, Pinky Natalia; Cesrany, Mahaldika; Dewi, Resti Nurmala; Panjaitan, Fenny Crista A; Nugraha, I Made Aditya
Jurnal Pengabdian UNDIKMA Vol. 6 No. 1 (2025): February
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v6i1.13554

Abstract

This community service activity aimed to increase knowledge and understanding of the Processing and Marketing Group regarding the diversification of processed shrimp, packaging, and online product marketing. The method of implementing this service used technical guidance with 10 participants from Wijaya Fish Processing and Marketing Group. The evaluation instruments used were pre-test and post-test questions. Pre-test and post-test values were analysed using a t-test at 95% confidence intervals (α = 0,05). The results showed that there was an increase in knowledge and understanding of Wijaya Fish Processing and Marketing Group (P<0.05) regarding the diversification of vannamei shrimp processing, packaging, and online product marketing.
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.
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.
Pengendalian cacat fisik ikan sarden kaleng menggunakan metode statistical quality control (SQC): Physical defect control in canned sardine fish using statistical quality control (SQC) method Astiana, Ika; Cesrany, Mahaldika; Gunawan, Rosa Hendri
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 4 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(4)
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.v27i4.51527

Abstract

Statistical Quality Control (SQC) is a quality management approach that uses statistical methods to resolve issues within an organization. This study aimed to determine the extent of physical damage to the end product in fish canning companies and to enumerate the factors contributing to the issue. The data collection methods employed at one of the fish canning companies in Banyuwangi were interviews, observations, and documentation. The evaluation period spanned three months, during which a total of 30 days was dedicated to the examination process. The item in question was a small-sized can, weighing 155 g, produced during the morning shift. The SQC analysis procedure utilized five instruments: examination sheets, histograms, control charts, Pareto diagrams, and cause and effect diagrams. The investigation outcomes indicated that over a period of 30 days, 3,288,138 sardine cans were produced, yielding 5,664 detected product defects. The proportion of sardine product defects was 77% dented items, 17% scratched products, 5% leaky containers, 0.9% bulging items prior to incubation, and 0.1% bulging products following incubation. A study of the control chart for a period of nine days revealed that the quantity of defective canned goods surpassed the upper control limit on inspection days 4, 5, 7, 14, 17, 20, 24, 25, and 27.The root causes of sardine product defects are (1) the absence of written work instructions in the production room, (2) inadequate machine control, (3) irregular machine maintenance, (4) inflating cans, and (5) negligence on the part of employees in performing their work duties.
Optimasi pembuatan garam Ulva lactuca menggunakan response surface methodology: Optimization production process of Ulva lactuca salt using response surface methodology Listyaningrum, Niken Prawesti; Khairunnisa, Anis; Cesrany, Mahaldika; Farida, Iftachul; Astiana, Ika; Utari, Siluh Putu Sri Dia; Niken Prawesti; Lailatussifa, RR Radipta; Kurniawati, Made Devi; Kusuma, Ni Kadek Sita Anyaniti; Murtiningsih, Ni Made Ayu Meylia
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 2 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(2)
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.v28i2.62123

Abstract

Rumput laut Ulva lactuca merupakan bahan baku potensial dalam pengembangan garam fungsional. Kendala yang dihadapi ialah rendemen yang masih rendah. Tujuan dari penelitian ini adalah menentukan kondisi proses optimum pada produksi garam U. lactuca berdasarkan persentase rendemen tertinggi, mutu kimia, dan sensori menggunakan metode Response Surface Methodology dengan desain Box-Behnken (BBD). Metode pembuatan garam rumput laut menggunakan tiga variabel dengan tiga tingkatan, yakni rasio penambahan tepung U. lactuca dan pelarut akuades (A = 1:5, 1:10, 1:15), waktu ekstraksi (B = 10, 15, dan 30 menit), dan suhu ekstraksi (C = 40, 55, dan 70oC). Kombinasi ketiga faktor tersebut menghasilkan 15 percobaan. Model persamaan diuji dengan analisis varian (ANOVA) dengan α = 0.05. Garam U. lactuca hasil optimasi diuji mutu kimia, cemaran logam berat, dan karakteristik sensori. Hasil penelitian menunjukkan bahwa perlakuan optimum dalam menghasilkan rendemen garam rumput laut tertinggi, yakni rasio tepung dan pelarut sebesar 1:13,5, waktu ekstraksi selama 12 menit, dan suhu ekstraksi 70oC. Perlakuan tersebut menghasilkan respons rendemen sebesar 31,81±1,63%, yang memiliki perbedaan 0,82% dibandingkan respons prediksi 31,55%. Garam U. lactuca yang dihasilkan memiliki kadar abu 59,970%, protein 3,586%, lemak 0,25%, karbohidrat 15,46%, dan air 10,49%, kadar NaCl 27,31%, yodium <0,35%, kadmium 0,07 mg/kg, merkuri <0,002 mg/kg, dan timbal 3,6 mg/kg. Nilai respons sensori garam U. lactuca untuk atribut warna butiran, warna larutan, rasa, aroma, mouthfeel, flavor, aftertaste, dan overall berkisar pada rentang 4,2±1,69 (agak tidak suka) hingga 4,8±1,21 (netral).
Co-Authors Anis Khairunnisa, Anis Bharata, Made Tisna Adhi DIAH AYU SATYARI UTAMI Febrianti, Desy Gunawan, Rosa Hendri I Gusti Ayu Budiadnyani I Gusti Made Ngurah Desnanjaya I Made Aditya Nugraha Ika Astiana Juniarta, I Nyoman Kurniawati, Made Devi Kusuma, Ni Kadek Sita Anyaniti Lailatussifa, RR Radipta Listyaningrum, Niken Prawesti medal lintas perceka Murtiningsih, Ni Made Ayu Meylia Niken Prawesti Panjaitan, Fenny Crista A Panjaitan, Fenny Crista Anastasia Pradnyani, Ni Made Anggun Putri, Ni Made Anggun Pradnyani Resti Nurmala Dewi Samanta, Pinky Natalia siluh putu sri dia utari Utari, Siluh Putu Sri Dia