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All Journal Jurnal Perikanan Universitas Gadjah Mada Amerta Nutrition PLAKAT : Jurnal Pelayanan Kepada Masyarakat Journal of Marine and Coastal Science International Journal of Eco-Innovation in Science and Engineering (IJEISE) Jurnal Ilmu Gizi dan Dietetik Jurnal Pengabdian Masyarakat Jurnal Pengolahan Perikanan Tropis
Sanjaya, Yushinta Aristina
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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POLA KONSUMSI PRODUK HASIL PERIKANAN OLEH MASYARAKAT KABUPATEN LAMONGAN [Consumption Pattern of Fishery Products by Lamongan Regency Communities] Munarko, Hadi; Sanjaya, Yushinta Aristina; Safa, Aidha; Wahfi, Ahmad; Tri, Novian; Wahyu, Okky; Qurota, Untsa
JURNAL PENGOLAHAN PERIKANAN TROPIS Vol. 1 No. 01 (2023): Artikel Juni 2023
Publisher : Program Studi Teknologi Hasil Perikanan - Universitas Kristen Wira Wacana Sumba

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58300/planet.v1i01.474

Abstract

Penelitian ini bertujuan untuk menganalisis pola konsumsi hasil perikanan masyarakat Kabupaten Lamongan pasca pandemi. Pengumpulan data dilakukan melalui kuesioner secara daring melalui google form. Kabupaten Lamongan dipilih karena secara geografis letaknya berada dekat dengan pesisir pantai utara Laut Jawa. Hasil survei jawaban responden menunjukan bahwa masyarakat Kabupaten Lamongan sudah banyak mengetahui manfaat dari produk perikanan. Namun, tingkat konsumsi ikan di Kabupaten Lamongan terbilang masih cukup rendah, karena ekonomi dan pengetahuan yang masih kurang. Ikan mujair adalah ikan paling banyak diminati di daerah Kabupaten Lamongan. Responden lebih banyak memilih mengkonsumsi produk ikan segar karena alasan higienitas dan menganggap lebih sehat. Namun, ada juga yang memilih produk ikan olahan karena praktis, mudah penyajiannya, harga terjangkau, dan daya simpannya lebih lama
Analysis of Fish Consumption Pattern of People in Jombang District, East Java, during Pandemic and Endemic Covid-19 Rahmawati, Rahmawati; Sanjaya, Yushinta Aristina; Asih, Sri Alam Syah Lihan Candra; Putri, Ardita; Putri, Rinjani Eko; Ayuningtyas, Diella Trisna; Mulyani, Dwi
Journal of Marine and Coastal Science Vol. 12 No. 2 (2023): JUNE
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v12i2.45924

Abstract

Fishery resources are a good source of food for human health. The fisheries sector plays a role in food security, not only as a complement but also plays a role in fulfilling food, nutrition, and protein sources, as well as people's income. Food security is closely related to the continuity of fish supply to meet people's needs. In this study the method used was survey method with the type of research used was descriptive research with a quantitative approach and data collection techniques in this study by conducting a survey using a questionnaire. The low consumption of fish in the community is caused by a lack of public knowledge about information on the nutritional content and benefits of consuming fish. The survey results stated that 89.3% of the respondents already knew the benefits of fish and the remaining 10.7% did not know the benefits of fish. As much as 85.4% of the people of Jombang District, East Java, get fish by buying it themselves at traditional markets with 80.6% liking fresh fish products and 19.4% liking processed fish products. As many as 79.6% of the people of Jombang District, East Java consider the quality of fish before buying fish; 45.6% stated that the ease of obtaining fish was their consideration in buying fish; and 50.5% stated price as their consideration in buying fish. As many as 83.5% of respondents stated that there was no difference in fish consumption patterns before and after the pandemic era. After the pandemic, people's frquency in consuming fish has increased, although not significantly. This is possibly due to the start of a sense of public awareness of the body's nutritional needs after the pandemic era.
Chemical Characteristics, Antioxidant Activities, and Lead (Pb)-Chelating Ability of Powdered Drinks made from Coriander (Coriandrum sativum) Leaves Extract Winarti, Sri; Sanjaya, Yushinta Aristina; Pertiwi, Cici Nagita
International Journal of Eco-Innovation in Science and Engineering (IJEISE) Vol. 3 No. 2 (2022): IJEISE
Publisher : UPN Veteran Jatim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/ijeise.v3i02.67

Abstract

Coriander is one of the natural antioxidant sources that can be used as chelating agent of heavy metals, such as lead (Pb) due to the presence of its phenolic compounds. However, the coriander has only been used as one of the spices on some dishes, and the other potential benefits have not been widely explored. Therefore, the processing of coriander leaves into a ready-to-drink (RTD) powdered beverage would be one of the ways to utilize the coriander. The objective of this study was to analyze the effect of drying temperature and maltodextrin concentration on product quality of powder drink. This study applied a complete randomized design of factorial pattern with two factors. The first factor was the drying temperature of 40oC, 50oC, and 60oC, while the second factor was the addition of maltodextrin as filler with the concentration of 5%, 10%, and 15%. The optimum treatment was observed at drying temperature of 40oC with maltodextrin concentration of 15%, yielding powder drink with water content of 4.19%; solubility of 89.92%; total phenol of 131.93 mg TAE/g; primary antioxidant activity of 47.05%; secondary antioxidant activity of 79.30%; and Pb reduction ability of 95.36%.
Karakteristik Fisikokimia Teh Kulit Manggis (Garcinia mangostana L.) Setelah Penambahan Kayu Manis (Cinnamomum cassia) dan Cengkeh (Syzygium aromaticum L.): Physicochemical Characteristics of Mangosteen Peel (Garcinia mangostana L.) Tea After Addition of Cinnamon (Cinnamomum cassia) and Clove (Syzygium aromaticum L.) Pratiwi, Yunita Satya; Sanjaya, Yushinta Aristina; Rahmawati, Rahmawati; Rini, Dina Mustika
Jurnal Ilmu Gizi dan Dietetik Vol 2 No 4 (2023)
Publisher : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2023.2.4.301-307

Abstract

Mangosteen (Garcinia mangostana L) contains xanthone compounds that are immunomodulatory, but cause a bitter taste in mangosteen peel tea. Therefore, it is necessary to add certain commodities such as cinnamon and cloves which are also rich in antioxidants. The objective of this study was to analyze the effect of cinnamon and clove addition on the physicochemical characteristics of mangosteen peel tea, and to compare the quality of mangosteen peel, cinnamon, and clove blended tea with SNI. The methods of this study was experimental research with a completely randomized design, statistical analysis using anova test and followed by post hoc tukey. The results of statistical test showed a significant effect at p<0.05. Physicoshemical result that will be compare with SNI Tea showed the total ash content of mangosteen peel tea was 2.86-4.04%, water-soluble ash content 37.05-24.16%, acid insoluble ash content 0.83-0.65%, ash alkalinity content 1.31-1.19, lead (Pb) content 1.53 mg/kg, and no detectable Hg metal content. Overall, there is an effect of cinnamon and clove addition on the physicochemical characteristics of mangosteen peel tea. Only formula M1KC1 (12 g mangosteen peel, 3 g cinnamon, and 3 g cloves) that fulfill the SNI Tea for total ash content, there are no samples that fulfill the SNI Tea standards for water-soluble ash content, all samples fulfill the SNI Tea for acid insoluble ash content, ash alkalinity, mercury (Hg), and lead (Pb).
Antioxidant Activity and Phytochemical Screening of Rhizopora mucronata Mangrove Leaf Extract from Mangrove Botanical Garden, Surabaya City, Esat Java Rahmawati, Rahmawati; Sanjaya, Yushinta Aristina; Pratiwi, Yunita Satya; Hendrawan, Elistiya Putri Nuraini; Salsabila, Zhafa Nesya; Amalia, Tania
Jurnal Perikanan Universitas Gadjah Mada Vol 27, No 1 (2025)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.90770

Abstract

Rhizophora mucronata is a type of mangrove plant that acts as a natural antioxidant which is used as a food ingredient and traditional medicine. The aim of this research was to determine the profile of secondary metabolites, antioxidant activity and total phenols of R. mucronata leaf extract. R. mucronata leaves were obtained from Gunung Anyar District, Surabaya City and then extracted using three solvents with different polarities, namely n-hexane, ethyl acetate, and ethanol. Mangrove leaf extract (Rhizopora mucronata) was followed by phytochemical testing using color testing, antioxidant activity testing using the DPPH method, and determining phenol content using the Folin-Ciocalteu method. Phytochemical tests show that all R. mucronata mangrove leaf extracts contain secondary metabolites such as flavonoids, saponins, steroids, triterpenoids and tannins with total phenols ranging from 0.04%-6.7%. The antioxidant activity of n-hexane, ethyl acetate, and ethanol extracts were 4.9 mg ± 0.82%, 1.7 mg ± 0.17%, and 0.21 mg ± 1.9%, respectively.
Artificial Intelligence-Based Expert System for Recirculating Aquaculture Systems in Tulungagung Regency, East Java Rahajoe, Ani Dijah; Sanjaya, Yushinta Aristina; Fauziah, Anna; Zakaria, Rino; Wibowo, Arif Setyo
Plakat : Jurnal Pelayanan Kepada Masyarakat Vol 7, No 1 (2025): Volume 7, Nomor 1, Juni Tahun 2025
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik, Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30872/plakat.v7i1.18861

Abstract

Freshwater fish farming in Indonesia plays a crucial role in supporting food security and the economy. UD Tirta Mas Agung Abadi, based in East Java, is a key player in the breeding and cultivation of freshwater ornamental fish, as well as providing feed and aquaculture equipment. The main challenge lies in the complexity of parameters in the recirculating aquaculture system (RAS), such as weather, water quality, temperature, pH, dissolved oxygen, and other chemical contents. The reliance on experts also makes it difficult for farmers to take quick and measured actions in aquaculture management. The first solution proposed is the development of an intelligent system application based on artificial intelligence (expert systems) to efficiently manage RAS parameters. Trials have shown that 95% of respondents found the application met their needs. The second solution involves enhancing the capacity of freshwater ornamental fish farmers through training and mentoring, with 90% of respondents successfully implementing new techniques at their farming locations. These innovations have the potential to improve the efficiency and sustainability of freshwater fish farming in Tulungagung Regency. Budidaya ikan air tawar di Indonesia memegang peranan penting dalam mendukung ketahanan pangan dan perekonomian. UD Tirta Mas Agung Abadi, yang berbasis di Jawa Timur, merupakan salah satu pelaku utama dalam pembenihan dan pembesaran ikan hias air tawar, serta menyediakan pakan dan peralatan budidaya. Permasalahan utama yang dihadapi adalah kompleksitas parameter dalam sistem akuakultur resirkulasi (RAS) seperti cuaca, kualitas air, suhu, pH, oksigen terlarut, dan kandungan kimia lainnya. Ketergantungan pada pakar juga menyulitkan petani untuk menentukan tindakan budidaya yang cepat dan terukur. Solusi pertama yang ditawarkan adalah pengembangan aplikasi sistem cerdas berbasis kecerdasan buatan (sistem pakar) untuk mendukung pengelolaan parameter RAS secara efisien. Uji coba menunjukkan 95% responden merasa aplikasi ini memenuhi kebutuhan mereka. Solusi kedua adalah peningkatan kapasitas petani ikan hias air tawar melalui pelatihan dan pendampingan, dengan hasil 90% responden berhasil mempraktikkan teknik baru di lokasi budidaya mereka. Inovasi ini berpotensi meningkatkan efisiensi dan keberlanjutan budidaya ikan air tawar di Kabupaten Tulungagung.
Pengujian Karakteristik Sensoris Teh Herbal Perikarp Manggis (Garcinia mangostana), Kayu Manis (Cinnamon verum), dan Cengkeh (Syzygium aromaticum): Pengaruh Formulasi Teh Herbal Perikarp Manggis (Garcinia mangostana), Kayu Manis (Cinnamon verum), dan Cengkeh (Syzygium aromaticum) terhadap Tingkat Penerimaan Konsumen Pratiwi, Yunita Satya; Sanjaya, Yushinta Aristina; Rahmawati, Rahmawati; Putri, Larestananda Asmaul Husna Hizaumi; Syari, Ririef Mutiara
Amerta Nutrition Vol. 8 No. 1 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i1.2024.1-7

Abstract

Background: Herbal tea Is one of the herbal drinks that has been widely consumed by Indonesian people and known as tea that have functional properties, one of them is source of antioxidants. Antioxidants can be obtained from a lot of sources, such as the mixture of mangosteen pericarp, cinnamon, and cloves. The use of cinnamon and clove expected to increase the consumers' preference towards this tea. Objectives: This research aims at evaluating the acceptance level of several sensory parameters of tea made of mixture of mangosteen pericarp, cinnamon, and clove. Methods: The experimental design used in this research was completely randomized design with three replications, resulting in 27 samples of herbal tea. Besides, the data obtained from panelists will be analyzed by using Analysis of Varian (ANOVA) and followed by Duncan's Multiple Range Test (DMRT) in SPSS 25.0 software. Results: The results show that the addition of cinnamon and cloves showed a significant difference. The more addition of spices will lower the panelist score. It can be seen in the sample containing 24 grams of mangosteen pericarp, 3 grams of cinnamon (B4) which had the highest panelist score in color, taste, and bitterness aspects. While the lowest panelist score was obtained by a sample containing 12 grams of mangosteen pericarp, 3 grams of cinnamon and cloves (A1). Conclusions: The more spices added, especially cloves will reduce the liking score. The result obtained by this research can be used for optimization of the best formula so maximum points can be known.
Pengembangan Potensi Mangrove sebagai Produk Pangan Intermediate di Kelurahan Wonorejo, Surabaya Sanjaya, Yushinta Aristina; Pratiwi, Yunita Satya; Merdekawati, Setiarini; Tantri, Hedwigis Kenrina
Jurnal Pengabdian Masyarakat Vol. 1 No. 2 (2023): Jurnal Pengabdian Masyarakat (AbdiMas)
Publisher : Jurusan Pendidikan Teknik Elektro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59562/abdimas.v1i2.728

Abstract

Pemanfaatan tanaman mangrove kini tidak hanya sebagai upaya pencegah abrasi laut, tetapi juga dapat diolah menjadi produk pangan intermediet. Produk intermediet merupakan bahan baku dan bahan tambahan yang digunakan dalam proses produksi, yang sangat diperlukan sebagai bahan baku pembuatan produk fungsional. Oleh karena itu, kegiatan pengabdian masyarakat dilakukan oleh “UPN Veteran Jawa Timur Mengabdi” dengan tujuan mengembangkan potensi mangrove sebagai produk pangan intermediet di Kelurahan Wonorejo, Kota Surabaya. Kegiatan dilaksanakan pada bulan Agustus-September dengan metode sebagai berikut: (1) survei masalah dan kebutuhan mitra; (2) trial and error formulasi produk di Laboratorium Teknologi Pengolahan Pangan UPN “Veteran” Jawa Timur; (3) pendampingan yang mencakup distribusi kuesioner sebelum dan sesudah pendampingan, penyuluhan, demonstrasi proses pembuatan produk intermediet; (4) penyediaan alat penggiling tepung; dan (5) penyusunan MoU dengan UMKM Kelompok Tani Mangrove Wonorejo. Hasil yang diperoleh mencakup formulasi terbaik (1) Nori Daun Jeruju, (2) Tepung Daun Jeruju, (3) Tepung Buah Pedada, dan (4) Tepung Biji Buah Pedada. Pendampingan dan penyuluhan kepada UMKM Kelompok Tani Mangrove Wonorejo berhasil meningkatkan pengetahuan peserta mengenai implementasi pengembangan potensi mangrove sebagai produk intermediet untuk kategori baik hingga sangat baik dari 73% menjadi 92%. Keberlanjutan kerjasama akan diwujudkan melalui MoU, yang menjadi cikal- bakal pembentukan Rumah Mangrove, sebagai hasil kolaborasi mitra UMKM dengan UPNV Jawa Timur. Pelaksanaan pengabdian masyarakat telah berhasil mencapai target pembentukan formula produk intermediet dari mangrove dalam bentuk nori dan tepung, yang telah dijalankan secara efektif oleh UMKM Kelompok Tani Mangrove Wonorejo di Kelurahan Wonorejo.
Co-Authors Amalia, Tania Ani Dijah Rahajoe Anna Fauziah ardita putri Arif Setyo Wibowo Asih, Sri Alam Syah Lihan Candra Ayuningtyas, Diella Trisna Dina Mustika Rini Dwi Mulyani Hadi Munarko Hendrawan, Elistiya Putri Nuraini Merdekawati, Setiarini Pertiwi, Cici Nagita Putri, Larestananda Asmaul Husna Hizaumi Putri, Rinjani Eko Qurota, Untsa Rahmawati, Rahmawati Safa, Aidha Salsabila, Zhafa Nesya Sri Winarti Syari, Ririef Mutiara Tantri, Hedwigis Kenrina Tri, Novian Wahfi, Ahmad Wahyu, Okky Yunita Satya Pratiwi Zakaria, Rino