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All Journal Jurnal Ilmu Lingkungan Journal of Fisheries & Marine
Pandjaitan, M. M. Lanny W.
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Biochemistry, Genetics & Molecular Biology Environmental Science

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System Dynamics Modeling for Clean Water Management in the Sleman Regency Brontowiyono, Widodo; Pandjaitan, M. M. Lanny W.; Lukas, Lukas; Hidayat, Lukman; Lupyanto, Ribut; Kasam, Kasam
Jurnal Ilmu Lingkungan Vol 23, No 5 (2025): September 2025
Publisher : School of Postgraduate Studies, Diponegoro Univer

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jil.23.5.1308-1315

Abstract

As the regional organization responsible for fulfilling the community's water demands, the Municipal Waterworks in Indonesia, Perusahaan Daerah Air Minum (PDAM), is expected to ensure consistent and equitable distribution of clean water. However, water leaks and other issues in PDAMs tend to reduce the amount of water distributed to the community. An initiative to address water demands at the provincial level has been implemented, placing specific emphasis on the distribution of bulk water across regencies and cities. This initiative is classified as a fundamental service under the Minimum Service Standards (MSS), which aim to improve the availability of water resources. STELLA 9.1.3 software is used in this study to run a policy model simulation and determine the best possible policy scenario for clean water management in Sleman Regency. Sleman Regency is expected to have a water deficit of 144 liters per second in 2035, according to water balance modeling conducted under Business as Usual (BaU) conditions. According to the policy scenario simulation results, show that reducing air leakage by up to 20% and implementing a strategy for maximizing air flow utilization (100%) between districts/cities can increase water availability by 283.72 liters per second.
Nutritional Composition, Physicochemical, and Sensory Properties of Snack Bars Produced from Catfish Head Powder (Clarias gariepinus) and Purple Sweet Potatoes (Ipomoea batatas var Ayumurasaki) as Emergency Food Canti, Meda; Kasanti, Nafera Arvianda; Hutagalung, Rory Anthony; Lukas; Pandjaitan, M. M. Lanny W.
Jurnal Ilmiah Perikanan dan Kelautan Vol. 17 No. 2 (2025): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v17i2.56831

Abstract

Graphical Abstract   Highlight Research 1. The development of snack bars from catfish head powder (CHP). 2. The CHP was rich in nutritional composition and could be an additive ingredient in snack bars. 3. Adding CHP increased protein, lipid, and fibre content in the snack bars. 4. Snack bars with the addition of CHP were acceptable on all sensory attributes. 5. Snack bars produced from CHP could be used as an alternative emergency food.     Abstract During natural disasters, emergency food is often needed to meet the victims’ nutritional intake such as protein, fat, carbohydrates, and energy. As an alternative, catfish heads, which are usually rich in nutritional content, can be developed into a snack bar product as emergency food. This research aimed to evaluate the chemical, physical and sensory properties of snack bars produced from catfish head powder (CHP) and purple sweet potato flour (PSPF). This research consisted of several stages, namely making CHP and PSPF, preparing snack bars, and analysing snack bars’ chemical, physical, and sensory properties. The ratios of CHP and PSPF in the preparation of snack bars stage were F0 (0:100), F1 (25:75), F2 (50:50), and F3 (75:25). The CHP contained 43.52% protein, 21.24% lipid, 4.6% fiber, and 384.38 Kcal/100 g total energy. The addition of CHP and PSPF affected the chemical (proximate and antioxidant activity), physical (redness and hardness values), and sensory (aroma and overall acceptance) properties of the produced snack bars. All snack bars had protein content that complied with Indonesian National Standards (INS) for cereal bar biscuits. The protein, lipid, carbohydrate, and total energy content of the snack bar were in accord with the standards of the United States Department of Agriculture (USDA), Food Standards Australia New Zealand (FSANZ), and emergency food standards. It is also revealed that F2 was the best treatment based on its chemical, physical, and sensory properties. Indeed, snack bars from CHP and PSPF can be utilized as an emergency food alternative.
Co-Authors Kasam Kasam, Kasam Kasanti, Nafera Arvianda Lukas Lukas Lukas Lukman Hidayat Lupyanto, Ribut Rory Anthony Hutagalung Widodo Brontowiyono