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All Journal Jurnal Teknologi Perikanan dan Kelautan Media Teknologi Hasil Perikanan Journal of Aquatropica Asia JURNAL ENGGANO Indonesian Journal of Chemistry Jurnal Laut Khatulistiwa Martabe : Jurnal Pengabdian Kepada Masyarakat Amerta Nutrition Reswara: Jurnal Pengabdian Kepada Masyarakat Journal of Fish Health Dharma: Jurnal Pengabdian Masyarakat Cahaya Pengabdian
Notonegoro, Hartoyo
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EVALUATION OF CHITOSAN QUALITY FROM SHRIMP, CRAB, AND BLUE SWIMMING CRAB WASTE: YIELD, WATER CONTENT, AND DEGREE OF DEACETYLATION: EVALUASI KUALITAS KITOSAN DARI LIMBAH UDANG, KEPITING, DAN RAJUNGAN: RENDEMEN, KADAR AIR, DAN DERAJAT DEASETILASI Pratiwi, Fika Dewi; Notonegoro, Hartoyo; Syaputra, Denny
Jurnal Teknologi Perikanan dan Kelautan Vol 16 No 3 (2025): AGUSTUS 2025
Publisher : Fakultas Perikanan dan Ilmu Kelautan, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24319/jtpk.16.294-301

Abstract

Cangkang kepiting, rajungan, dan udang vannamei merupakan limbah krustasea yang belum dimanfaatkan secara optimal di Pulau Bangka dan berpotensi mencemari lingkungan. Konversi biomassa dari limbah ini menjadi kitosan mendukung prinsip ekonomi sirkular. Penelitian ini mengevaluasi kualitas kitosan yang dihasilkan dari limbah krustasea berdasarkan rendemen, kadar air, dan derajat deasetilasi (DD), serta membandingkan dua metode berbasis FTIR untuk estimasi DD menggunakan rasio pita spektral A1320/A1420 dan A1655/A3450. Limbah cangkang (masing-masing 100 g) diproses melalui tahap demineralisasi (HCl 1,5 M), deproteinasi (NaOH 3,5%), dan deasetilasi (NaOH 60%) dengan dua ulangan per jenis. Hasil rendemen kitosan berturut-turut adalah 4,0% ± 0,5 (kepiting), 8,7% ± 0,5 (udang), dan 12,4% ± 0,9 (rajungan). Kadar air masih berada dalam batas SNI 7949:2013 (<12%), yaitu 6,4% ± 2,0, 10,7% ± 2,7, dan 6,3% ± 0,6. Berdasarkan rasio A1320/A1420, nilai DD masing-masing adalah 86,8% ± 0,4, 84,4% ± 0,1, dan 95,3% ± 2,5, seluruhnya melampaui standar minimum 75%. Sebaliknya, metode A1655/A3450 menghasilkan nilai DD jauh lebih rendah (<75%). Temuan ini menunjukkan bahwa limbah cangkang krustasea lokal memiliki potensi kuat sebagai sumber kitosan berkualitas tinggi. FTIR merupakan metode praktis untuk estimasi DD, namun tetap perlu divalidasi lebih lanjut, terutama dengan metode standar seperti ¹H-NMR.
Peningkatan Wawasan Petani Tambak Udang melalui Sosialisasi Pengelolaan Kualitas Air di Desa Kurau Kabupaten Bangka Tengah Notonegoro, Hartoyo; Pratiwi, Fika Dewi; Zulkia, Dwi Rizka
Dharma: Jurnal Pengabdian Masyarakat Vol. 3 No. 1 (2022): Desember
Publisher : LPPPM STAI Darul Hikmah Bangkalan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35309/dharma.v3i1.31

Abstract

Kurau Village is one of the villages in Central Bangka Regency, Bangka Belitung Islands. The potential being developed in this village is people-scale shrimp ponds. One of these shrimp ponds is a group of vaname shrimp cultivators named Pokdakan Gempa 01. Pokdakan Gempa 01 cultivator group is relatively new because it was established in 2021 and there is still little knowledge about water quality management. Management of water quality in ponds is very important to increase the amount of shrimp productivity and minimize shrimp stress due to abnormal water quality conditions. Therefore, community empowerment programs are needed in order to increase community knowledge and increase productivity. The method used in empowering water quality management is a combination of counseling methods, mentoring and active community participation. At the end of the extension activities, an evaluation was held in the form of a Likert scale questionnaire (1-4), to measure partner satisfaction and the usefulness of the insights provided. Based on the results of the evaluation, it was found that the socialization carried out added insight to partners and was useful because it was in accordance with the needs of partners and the desire for sustainability of service activities from partners.
The Effect of Egg White Powder Concentration on The Quality of Meatballs Based on Surimi from Tilapia, Catfish and Pangasius Ferdiansyah; Sara, Dwi; Kelvin; Apriansyah, Miko; Badruzzaman, Falah; Notonegoro, Hartoyo
Journal of Fish Health Vol. 5 No. 3 (2025): Journal of Fish Health
Publisher : Aquaculture Department, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jfh.v5i3.7493

Abstract

Surimi is a processed freshwater fish product which is the main raw material for various food products, one of which is fish meatballs. The use of freshwater fish has disadvantages in terms of sensory characteristics, so it is necessary to add other ingredients. One of the additional ingredients that has great potential to affect the characteristics of fish meatball surimi is EWP. This study aims to determine the effect of EWP concentration in surimi from different types of freshwater fish on the characteristics of sensory properties, pH, and yield. The variations in EWP concentration used were 0%; 3% and 6%. Sensory testing included appearance, texture, taste, and aroma. The results showed that appearance, texture, taste and aroma had a significant effect with the best treatment of 0% EWP on catfish and pangasius meatball surimi and 3% EWP on tilapia meatball surimi. The effect of variations in EWP concentration on the pH value of fish meatball surimi did not have a significant effect. The best yield was obtained with the treatment of 6% EWP on each catfish, pangasius and tilapia surimi. The selected catfish and pangasius fish surimi meatballs were 0% EWP concentration while tilapia fish surimi meatballs were 3% EWP concentration because they provided the best meatball quality. The addition of EWP affected the appearance, taste, texture and aroma with the best treatment at a concentration of 3% EWP tilapia fish surimi meatballs and had no significant effect on the pH value, and the best yield at 6% EWP.
PENINGKATAN KETERAMPILAN DAN PENDAPATAN SENTRA “RUSIP BETAPAK” DESA BATU BELUBANG BANGKA TENGAH MELALUI PRODUK PENYEDAP RASA YANG SEHAT DAN AMAN Fahrul Syarif, Ahmad; Roanisca, Occa; Notonegoro, Hartoyo
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 8, No 3 (2025): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v8i3.1309-1318

Abstract

Rusip merupakan produk penyedap rasa khas Bangka Belitung yang dibuat dari fermentasi ikan teri dan memiliki potensi besar untuk dikembangkan menjadi produk bernilai ekonomi tinggi. Di Desa Batu Belubang, khususnya di Sentra "Rusip Betapak", rusip diolah secara tradisional sebagai penyedap rasa lokal. Untuk meningkatkan nilai tambah dan daya saing produk, tim pengabdi dari Universitas Bangka Belitung (UBB) mengembangkan inovasi pengolahan rusip menjadi saus ikan alami tanpa bahan kimia sintetis, yang lebih higienis dan sehat. Program ini melibatkan pemberian fasilitas rak penjemuran ikan yang sesuai standar kebersihan, pelatihan pengolahan, desain produk, dan pemasaran digital untuk memperluas jangkauan pasar. Metode kegiatan meliputi sosialisasi, pendampingan langsung kepada mitra Sentra “Rusip Betapak", serta evaluasi dan monitoring hasil kegiatan. Mahasiswa UBB juga dilibatkan dalam mendukung pemasaran digital sebagai bagian dari pemberdayaan komunitas. Hasil kegiatan menunjukkan mitra memahami teknik pengolahan saus ikan yang higienis, mampu memanfaatkan fasilitas penjemuran, dan mengembangkan desain serta strategi pemasaran produk. Komitmen mitra untuk melanjutkan inovasi ini diharapkan mampu menjadikan saus ikan sebagai produk unggulan Desa Batu Belubang, meningkatkan pendapatan masyarakat, dan memperkuat eksistensi produk di pasar lokal maupun nasional.
Co-Authors Apriansyah, Miko Armanda, Zidan Badruzzaman, Falah Denny Saputra Dinia Rizqi Dwijayanti Djamaludin, Heder Elfirta, Rizki Rabeca Fahrul Syarif, Ahmad Ferdian, Pamungkas Rizki Ferdiansyah Fika Dewi Pratiwi Fitri Sil Valen Harahap, Apriliyani Inayatussakinah, Inayatussakinah Kartika Dyah Palupi Kelvin Kurniawan Kurniawan Kusdiyarlistio, Andhika Alfanda Maharsih, Inggit Kresna Miftahul Ulum Noviayanti Manik, Jeanne Darc Priyambada, Agung Rema , Dareen Nadya Retno Wulan Roanisca, Occa Rostiar Sitorus Sara, Dwi Selvika, Zerli Syaputra, Denny Titik Dwi Sulistiyati Yunita Eka Puspitasari Zulkia, Dwi Rizka