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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Pengabdian UNDIKMA
Iftachul Farida
Politeknik Kelautan dan Perikanan Jembrana
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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Kawasan Konservasi Mangrove sebagai Penggerak Ekonomi Masyarakat Desa Budeng Kabupaten Jembrana Bali Desy Febrianti; I Gusti Ayu Budiadnyani; Siluh Putu Sri Dia Utari; Ika Astiana; Iftachul Farida; Pinky Natalia Samanta; Medal Lintas Perceka; Fenny Crista Anastasia Panjaitan; Resti Nurmala Dewi; Anis Khairunnisa; Mahaldika Cesrany
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.
Optimasi pembuatan garam Ulva lactuca menggunakan response surface methodology: Optimization production process of Ulva lactuca salt using response surface methodology Anis Khairunnisa; Mahaldika Cesrany; Iftachul Farida; Ika Astiana; Siluh Putu Sri Dia Utari; Niken Prawesti; RR Radipta Lailatussifa; Made Devi Kurniawati; Ni Kadek Sita Anyaniti Kusuma; Ni Made Ayu Meylia Murtiningsih
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).
Bimbingan Teknis Diversifikasi Olahan Udang di Smart Fisheries Village (SFV) Pengambengan Kabupaten Jembrana Bali Medal Lintas Perceka; Anis Khairunnisa; I Gusti Ayu Budiadnyani; Siluh Putu Sri Dia Utari; Ika Astiana; Iftachul Farida; Pinky Natalia Samanta; Mahaldika Cesrany; Resti Nurmala Dewi; Fenny Crista A Panjaitan; I Made Aditya Nugraha
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.
Co-Authors Anis Khairunnisa, Anis Desy Febrianti Fenny Crista A Panjaitan Fenny Crista Anastasia Panjaitan I Gusti Ayu Budiadnyani I Made Aditya Nugraha Ika Astiana Made Devi Kurniawati Mahaldika Cesrany medal lintas perceka Ni Kadek Sita Anyaniti Kusuma Ni Made Ayu Meylia Murtiningsih Niken Prawesti Pinky Natalia Samanta Resti Nurmala Dewi RR Radipta Lailatussifa siluh putu sri dia utari