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All Journal Joong-Ki JURNAL RISET DIWA BAHARI Jurnal Lamellong: Pengabdian Kepada Masyarakat MARFIG: Journal of Fisheries and Marine Resource Management
Zul Khairiyah
Institut Teknologi dan Bisnis Maritim Balik Diwa
Religion Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Immunology & microbiology Social Sciences Other

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Peningkatan Keterampilan Warga Binaan Pemasyarakatan Lapas Takalar Melalui  Pelatihan Pengolahan Bandeng Tanpa Duri Harianti Harianti; Husni Angreni; Zul Khairiyah; Jawiana Saokani Sofyan; Mutemainna Karim; Mesalina Tri Hidayani
Jurnal Lamellong: Pengabdian Kepada Masyarakat (JLPM) Volume 1, Nomor 1, April 2024
Publisher : ASHA Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70188/kv18n445

Abstract

Kegiatan Pengabdian Kepada Masyarakat ini bertujuan untuk (1) meningkatkan pengetahuan dan keterampilan mulai dari pemilihan bahan baku, pengolahan dan pengemasan pada Warga Binaan Pemasyarakatan (WBP) Lapas Takalar dalam pengolahan Bandeng Tanpa Duri (BATARI), (2) meningkatkan nilai konsumsi ikan bandeng karena produk ini dibuat khusus untuk menghilangkan duri yang banyak terdapat pada daging ikan bandeng, (3) menciptakan peluang bisnis dan pendapatan baru bagi WBP Lapas Takalar  melalui keterampilan yang didapat dalam pelatihan tersebut. Pencapaian tujuan pelatihan tersebut dilakukan melalui pelatihan dengan metode ceramah, demontrasi, tanya jawab dan evaluasi kegiatan. Setelah kegiatan pelatihan dilaksanakan monitoring atau evaluasi oleh tim PKM untuk melihat dan menilai pengetahuan dan keterampilan yang diperoleh dalam pelatihan pengolahan Bandeng Tanpa Duri. Hasil yang diperoleh menunjukan bahwa pelatihan pada program Pengabdian Kepada Masyarakat tersebut berjalan lancar dan sukses. Program pelatihan ini mampu memberikan pengetahuan dan keterampilan dalam membuat produk Bandeng Tanpa Duri dan dapat memberikan peluang bisnis dan pendapatan baru bagi WBP lapas Takalar. Adapun saran yang dapat diajukan dari hasil program Pengabdian Kepada Masyarakat, bagi mitra Lapas Takalar untuk melanjutkan kegiatan ini yakni pengolahan berbagai produk olahan lainnya berbahan baku Bandeng Tanpa Duri.  
Pemberdayaan Kelompok Dasawisma Dalam Peningkatan Ekonomi Melalui Teknologi Budikdamber Di RT 004 Kelurahan Berua Kecamatan Biringkanaya Kota Makassar Jawiana Saokani; Zul Khairiyah; Frida Alifia
Joong-Ki : Jurnal Pengabdian Masyarakat Vol. 4 No. 1: November 2024
Publisher : CV. Ulil Albab Corp

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56799/joongki.v4i1.6234

Abstract

The Dasawisma Group RT 004 RW 005 is a community group that has a very good organizing spirit. Consists of a group of housewives within RT 004, Berua Village, Biringkanaya District, Makassar City. This group has adequate community and environmental support to develop the potential of housewives to acquire skills and improve the family economy. The aim of this activity is to increase the knowledge, interest and skills of women from the Dasawisma group RT 004 RW 005, Berua Village, Biringkanaya District, Makassar City. The method used was training which contained lectures, questions and answers, providing educational material, the practice of cultivating catfish using a cultivation system in a bucket (budikdamber) and the practice of diversifying processed catfish in the form of nuget and shredded meat. The results obtained are that the women from the Dasawisma group have gained knowledge and skills in making budikdamber, especially catfish commodities.
EFFECT OF WASHING AND STORAGE METHODS ON THE QUALITY OF SEAWEED POWDER Ulva Sp. IN CV. LARS Arie Hijriyah; Tri Widayati Putri; Jawiana Saokani Sofyan; Zul Khairiyah
Journal of Fisheries and Marine Resource Management Volume 1, Issue 1, 2026
Publisher : Institut Teknologi dan Bisnis Maritim Balik Diwa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63249/marfig.v1i1.103

Abstract

Ulva sp. is a type of seaweed that has high potential as a sea vegetable with sufficient protein and economic value. This study aims to determine the effect of washing and storage methods on the quality of Ulva sp. powder in CV. Lars. The research was conducted using two washing methods (seawater and fresh water), two types of packaging (black plastic and aluminum foil), and storage time of 0, 15, and 30 days at room temperature. The parameters analyzed included moisture content, impurity content, color (CIELab model), and organoleptic test. The results show that washing with fresh water packaged in aluminum foil gives the best results in keeping moisture content low, maintaining its natural green color, and providing an acceptable taste and aroma. The average impurity level is below 1%, indicating that both washing methods are equally effective. The discoloration towards yellow occurs more often in washing using seawater. In conclusion, the combination of washing with fresh water and storage using aluminum foil packaging is the best treatment in maintaining the quality of Ulva sp powder. during storage
SENSORY VALUE ANALYSIS OF ANCHIO SAUCE (Stolephorus sp.) WITH THE ADDITION OF BROMELIN ENZYME Nurul Safirahmawadda; Husni Angreni; Tri Widayati Putri; Zul Khairiyah
Journal of Fisheries and Marine Resource Management Volume 1, Issue 2, 2026
Publisher : Institut Teknologi dan Bisnis Maritim Balik Diwa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63249/marfig.v1i2.146

Abstract

This study evaluated the effect of bromelain enzyme supplementation on the sensory quality of anchovy (Stolephorus sp.) fish sauce. The experiment was conducted from August to September 2025 using a Completely Randomized Design (CRD) with two treatments: a control without bromelain and a treatment supplemented with 30 g bromelain enzyme. Fresh anchovies were fermented under controlled laboratory conditions using identical salt and water compositions. The resulting fish sauce was evaluated through a hedonic sensory test assessing taste, aroma, texture, and appearance, while amino acid analysis was prepared using High-Performance Liquid Chromatography (HPLC). The sensory evaluation showed that bromelain supplementation slightly reduced panelists' preference for taste (2.9 to 2.7) and aroma (2.8 to 2.7), indicating that enzymatic hydrolysis generated peptides and volatile compounds that moderately altered sensory perception. Conversely, bromelain improved texture, increasing the hedonic score from 3.1 to 3.3, suggesting that protein hydrolysis produced a smoother and more acceptable consistency. Appearance remained unchanged, with both treatments obtaining an average score of 3.7, indicating that bromelain did not affect the visual characteristics of the product. Overall, bromelain enzyme accelerated protein modification while maintaining acceptable sensory quality. These findings suggest that controlled bromelain supplementation has considerable potential as an enzymatic strategy to improve fish sauce processing efficiency while preserving consumer acceptance and supporting the development of higher-quality fermented fish products.
ANALYSIS OF AMINO ACID PROFILE OF ANCHOR SAUCE (Stolephorus sp.) WITH THE ADDITION OF PAPAIN ENZYME Ariansyah Ariansyah; Mutemainna Karim; Tri Widayati Putri; Zul Khairiyah
Jurnal Riset Diwa Bahari (JRDB) Volume 4, Issue 1, 2026
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) Institut Teknologi dan Bisnis Maritim Balik Diwa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63249/jrdb.v4i1.133

Abstract

Kecap ikan teri merupakan produk fermentasi yang kaya protein sehingga berpotensi menghasilkan kandungan asam amino yang tinggi. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan enzim papain terhadap total asam amino serta mutu organoleptik kecap ikan teri dan membandingkannya dengan kecap tanpa enzim. Metode penelitian menggunakan dua perlakuan, yaitu A (0g enzim papain) sebagai kontrol dan B (10g enzim papain). Analisis komposisi asam amino dilakukan menggunakan kromatografi cair kinerja tinggi (HPLC), sedangkan evaluasi organoleptik dilakukan melalui uji hedonik. Data diolah dengan uji non-parametrik menggunakan Mann-Whitney U. Hasil analisis menunjukkan bahwa total asam amino sampel A adalah 19.49% w/w, sedangkan sampel B adalah 11.54% w/w, yang menunjukkan rendahnya kadar asam amino akibat penambahan enzim papain. Hasil uji organoleptik menunjukkan bahwa penambahan enzim papain menurunkan nilai rasa pada sampel B 2.6 (cukup suka) dan nilai warna pada sampel B 3.1 (cukup suka), sedangkan sampel tanpa penambahan enzim papain meningkatkan nilai rasa pada sampel A 2.7 (cukup suka) dan nilai warna pada sampel A 3.3 (cukup suka), sedangkan sampel tanpa penambahan enzim papain menunjukkan penurunan nilai bau pada sampel A 2.5 (kurang suka) dan nilai tekstur pada sampel A 2.8 (cukup suka), sedangkan pada sampel dengan penambahan enzim papain menunjukkan peningkatan nilai bau pada sampel B 2.6 (cukup suka) dan nilai tekstur pada sampel B 3.0 (cukup suka). Hasil uji Mann-Whitney U menunjukkan bahwa penambahan enzim papain berpengaruh negatif terhadap asam amino dan nilai organoleptic rasa dan warna kecap ikan teri.
ANALYSIS OF THE DEGRADABILITY OF AZO DYES AND MICROBES BIOPLASTICS FROM CELLULOSE Kappaphycus alvarezii Zhaleha Zhaleha; Tri Widayati Putri; Awaluddin Awaluddin; Zul Khairiyah
Jurnal Riset Diwa Bahari (JRDB) Volume 4, Issue 1, 2026
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) Institut Teknologi dan Bisnis Maritim Balik Diwa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63249/jrdb.v4i1.136

Abstract

The increasing accumulation of non-biodegradable plastic waste has encouraged the development of environmentally friendly alternatives derived from renewable natural resources. One promising material is cellulose extracted from the red seaweed Kappaphycus alvarezii, which possesses favorable characteristics for bioplastic production. This study aimed to evaluate the degradability of azo dyes and microbial activity in bioplastics produced from K. alvarezii cellulose with different cellulose-to-cassava starch ratios. The research was conducted from July to October 2025 using five formulations: F1 (5:5), F2 (8:2), F3 (2:8), F4 (0:10), and F5 (10:0). Cellulose extraction was performed through alkaline and acid hydrolysis methods, while bioplastic films were produced through solution casting with glycerol as a plasticizer. Azo dye degradation was analyzed using UV–Visible spectrophotometry, whereas microbial activity was evaluated through Total Plate Count (TPC) analysis. The UV–Vis results revealed no characteristic absorption peaks of azo dyes in the 300–500 nm wavelength range, indicating the absence or successful degradation of azo chromophores in all formulations. Cellulose-rich formulations exhibited higher optical transparency and greater film homogeneity than starch-dominated formulations. TPC values ranged from 0 to 420 CFU g⁻¹ and remained substantially below the maximum limit established by SNI 7388:2009 (4,400 CFU g⁻¹), confirming excellent microbiological quality and product safety. Statistical analysis using the Kruskal–Wallis test showed no significant differences among formulations (p > 0.05). The combined findings demonstrate that cellulose-based bioplastics derived from Kappaphycus alvarezii possess good biodegradation potential, are free from detectable azo dye contamination, and maintain low microbial contamination levels. Therefore, these bioplastics have strong potential as sustainable alternatives to conventional petroleum-based plastics for food packaging, cosmetic packaging, and other environmentally sensitive applications
Co-Authors Angreni, Husni Ariansyah Ariansyah Arie Hijriyah Awaluddin Awaluddin Frida Alifia Harianti Harianti Jawiana Saokani Jawiana Saokani Sofyan Jawiana Saokani Sofyan Mesalina Tri Hidayani Mutemainna Karim Nurul Safirahmawadda Tri Widayati Putri Zhaleha Zhaleha