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All Journal INTEGRITAS : Jurnal Pengabdian Journal Of Aquaculture Development and Environment jurnal ilmu keolahragaan
Fikri, Izzul
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Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Environmental Science Law, Crime, Criminology & Criminal Justice Social Sciences Other

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The Effect of Differences in Temperature and Storage Time on Characteristics of Vannamei Shrimp (Litopenaeus vannamei) Intensive Pond Fikri, Izzul
Journal of Aquaculture Development and Environment Vol 6, No 2 (2023): Journal of Aquaculture Development and Environment
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jade.v6i2.7658

Abstract

Indonesia has great potential in the development of the fisheries sub-sector consisting of capture fisheries and aquaculture. Shrimp is Indonesia's main export commodity in the fisheries sector. One type of shrimp, namely, vannamei shrimp. Vannamei shrimp have the characteristics of being able to live in the salinity range of 5-45 ppt with optimal salinity of 10-30 ppt; temperature range of 24° - 32°C with an optimal temperature of 28° - 30°C; The protein requirement is low, namely 32% with an FCR of 1.5 and the percentage of meat is 66 – 68%, higher than tiger prawns which is only 62%. The principle of freezing shrimp is one way to slow down the process of quality degradation, either by autolysis, bacteriology, and oxidation. This research is an experimental study that consists of the main parameters, namely the value of protein content, Total Volatile Base, and supporting parameters of organoleptic test values (color, aroma, texture) in vannamei shrimp with differences in temperature and shelf life. Consisting of independent variables, namely shelf life and temperature, dependent variables, namely protein, organoleptic, and TVB, as well as control variables of vannamei shrimp size 100 with an age of 2 months, and storage media. A completely Randomized Design (CRD) was used as the experimental design. Data were analyzed using Analysis of Variance (ANOVA) and continued with Duncan Multiple Range Test (DMRT). The results showed that the effect of shelf life and differences in freezing temperature of vaname shrimp, on protein and TVB levels of white vaname shrimp had met the quality requirements so that it was suitable for consumption and obtained the highest average value for each parameter of texture, color, and odor, namely 7 in the shrimp freezing treatment for 1 day at a temperature of -5°C.
BISNIS PELUANG USAHA DAN PENGEMBANGAN SABUN BERBAHAN DASAR ALAMI SEBAGAI PEMICU PENINGKATAN EKONOMI UNTUK MASYARAKAT DI LOKALISASI DOLI SURABAYA Leonard, Rikky; Sriwijayasih, Imaniah; Auliya, Prativi Khilyatul; Utami, Septaviola Dini; Atikasari, Cintya Dyah; Novianarenti, Eky; Aulia, Mochammad Daffa; Hermawan, Narindra Putra; Fikri, Izzul; Nirmala, Dwitha
INTEGRITAS : Jurnal Pengabdian Vol 8 No 2 (2024): AGUSTUS - DESEMBER
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat - Universitas Abdurachman Saleh Situbondo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36841/integritas.v8i2.5143

Abstract

Lokalisasi Doli merupakan perkampungan yang identik sebagai tempat prostitusi di wilayah Surabaya. Kebijakan Pemerintah Kota Surabaya tentang penutupan yang dilakukan mengakibatkan ekonomi masyarakat menurun secara drastis dan masyarakat yang kehilangan mata pencaharian, sedangkan kebutuhan hidup masih harus terus dipenuhi. Tujuan dari pengabdian masyarakat adalah sebagai wadah peluang usaha dan sekaligus pengembangan bagi masyarakat Lokalisasi Doli. Hal ini sebagai upaya menuju masyarakat mandiri dan pengembangan yang berkelanjutan pasca ditutupnya Lokalisasi Doli. Salah satu peluang usaha yang bisa diimplementasikan adalah pembuatan sabun berbahan dasar alami. Sabun adalah kebutuhan dasar yang digunakan oleh masyarakat sebagai alat kebersihan diri. Palm Oil dan Olive Oil merupakan minyak alami yang dapat digunakan sebagai bahan dasar pembuatan sabun berbahan dasar alami. Palm Oil dan Olive Oil mengandung lemak nabati yang sangat baik untuk kesehatan kulit manusia. Hasil Pengabdian Masyarakat adalah didapatkan 40 responden yang mengikuti peluang usaha dan pengembangan sabun berbahan dasar alami sangat antusias terlihat dari interaksi dua arah antara peserta dan narasumber terutama pembahasan tentang pengembangan usaha yang dapat berkelanjutan. Selanjutnya, evaluasi berkala dilakukan oleh tim PPNS terhadap masyarakat terdampak penutupan lokalisasi doli guna menuju pengembangan wirausaha berkelanjutan.
Efforts to Improve Basic Long Serve Skills in Badminton Learning Through the Inquiry Method Fikri, Izzul; Anam, Khoerul; Suganda, Mikkey Anggara
Jurnal Ilmu Keolahragaan Vol 6, No 2 (2023): JURNAL ILMU KEOLAHRAGAAN
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jilo.v6i2.100590

Abstract

This study aims to determine the level of basic long service skills in badminton among students at MTs Al Anwar Sampiran, Talun District, Cirebon Regency. This study was motivated by the low level of basic long service skills among students, which are an important foundation in badminton. The method used was a descriptive quantitative approach with data collection techniques in the form of long service skill tests. The research subjects consisted of 51 students who participated in badminton extracurricular activities, with sampling using cluster random sampling techniques. The data were analysed using descriptive statistics and frequency distribution. The results showed that, in general, the students' basic long service skills were in the ‘moderate’ category, with a percentage of 33.33%. Among male students, most were in the ‘moderate’ (30.77%) and “good” (26.92%) categories, while among female students, the majority were in the ‘moderate’ category (60.00%). Factors affecting these results include irregular attendance at training sessions and a lack of discipline among students in following the extracurricular schedule. The conclusion of this study shows that the intensity and consistency of training are important factors in improving basic long service technical skills. Therefore, a more structured coaching and training strategy is needed, both through school activities and training sessions.
Co-Authors Atikasari, Cintya Dyah Aulia, Mochammad Daffa Auliya, Prativi Khilyatul Dwitha Nirmala Eky Novianarenti Hermawan, Narindra Putra Imaniah Sriwijayasih Khoerul Anam, Khoerul Leonard, Rikky Mikkey Anggara Suganda Utami, Septaviola Dini