Article Per Year (5 Year)
p-Index From 2021 - 2026
2.255
P-Index
This Author published in this journals
All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Media Teknologi Hasil Perikanan Journal of Tropical AgriFood Authentic Research of Global Fisheries Application Journal (Aurelia Journal) Jurnal Abdi Insani Jurnal Pengabdian kepada Masyarakat Nusantara Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Journal of Global Sustainable Agriculture Journal Of Khairun Community Services Journal of Agritechnology and Food Processing Jurnal Perikanan Terpadu
Septiana Sulistiawati
Universitas Mulawarman
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences Other

Published : 13 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 13 Documents
Search

 1   2 
Pemberdayaan Keluarga Pembuatan Makanan Fungsional Fortikasi Tepung Ikan Nila Masyarakat Desa Perjiwa, Kalimantan Timur Rahayu, Hanis Kusumawati; Khotimah, Siti; Fikriah, Ika; Sulistiawati, Septiana
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 6 No. 1 (2025): Jurnal Pengabdian kepada Masyarakat Nusantara Edisi Januari - Maret
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v6i1.4899

Abstract

Malnutrisi kronis yang ditandai dengan asupan gizi yang tidak memadai dalam jangka panjang telah secara signifikan berkontribusi terhadap tingginya prevalensi stunting di Indonesia, dengan Kalimantan Timur menjadi salah satu wilayah yang terdampak paling besar. Program pengabdian masyarakat ini dilakukan di Desa Perjiwa, Tenggarong Seberang, untuk memberdayakan keluarga melalui edukasi dan pengembangan makanan fungsional. Program ini berfokus pada produksi biskuit fortifikasi berbahan dasar tepung ikan lokal (ikan nila / Oreochromis niloticus).) sebagai sumber protein untuk mengatasi kekurangan gizi yang terkait dengan stunting. Kegiatan meliputi edukasi kesehatan, skrining antropometri, dan demonstrasi langsung pembuatan makanan fungsional. Hasil menunjukkan peningkatan signifikan dalam pengetahuan peserta tentang gizi seimbang, seperti yang ditunjukkan oleh skor pre-test dan post-test (skor rata-rata: 2,3 vs. 4,6). Selain itu, uji organoleptik menunjukkan penerimaan positif terhadap rasa, tekstur, aroma, dan warna biskuit fortifikasi. Program ini menyoroti potensi makanan fortifikasi berbahan lokal untuk mengatasi stunting, serta menekankan pentingnya pemberdayaan masyarakat yang berkelanjutan dan edukasi dalam mengatasi malnutrisi.
Kajian Parameter Fisik Dan Preferensi Mi Basah Kappaphycus alvarezii Arfaj, Mayang Nurul Hudayanti; Irawan, Irman; Diachanty, Seftylia; Zuraida, Ita; Sulistiawati, Septiana
Juvenil Vol 6, No 4: November (2025)
Publisher : Department of Marine and Fisheries, Trunojoyo University of Madura, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/juvenil.v6i4.31589

Abstract

ABSTRAK Mi basah, peroduk pangan yang popular, memiliki kelemahan berupa kadar air yang tinggi, rendah serat dan tekstur kurang elastis. Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan rumput laut Kappaphycus alvarezii terhadap karakteristik fisik dan preferensi mi basah. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 (empat) perlakuan substitusi K.alvarezii : tepung terigu meliputi M0 (0%:100%), M1 (10%:90%), M2 (20%:80%), dan M3 (30%:70%). Parameter yang diamati meliputi daya serap air (DSA), daya pengembangan (DP), nilai L* dan derajat putih, serta uji hedonik (warna, aroma, rasa, tekstur). Hasil penelitian menunjukkan bahwa penambahan K. alvarezii berpengaruh nyata terhadap semua parameter fisik. Kandungan karagenan pada K.alvarezii meningkatkan DSA secara signifikan (0,98% hingga 9,65%) dan DP (29,80% hingga 37,75%), meskipun terjadi penurunan kecerahan warna (L* 73,57 hingga 62,68) dan derajat putih (69,34% hingga 59,49%). Mi basah yang diperkaya K.alvarezii memberikan hasil penerimaan konsumen terbaik. Perlakuan terbaik terdapat pada M2 (20%:80%), dengan skor hedonik warna 5,93 (suka), aroma 5,63 (suka), rasa 6,10 (suka), dan tekstur 6,03 (suka). Penambahan K.alvarezii 20% menghasilkan mi basah dengan karakteristik fisik dan penerimaan konsumen terbaik.Kata kunci: Evaluasi sensori, Daya pengembangan, Hidrokoloid, Mi basah, Rumput Laut Merah.ABSTRACTWet noodles,a popular food product, have weakness such as high water content, low fiber, and less elastic texture. This study aims to evaluate the effect of the addition of Kappaphycus alvarezii on the physical characteristics and preferences of wet noodles. The study used a Completely Randomized Desigh (CRD) with 4 (four) substitution treatments of K.alvarezii : wheat flour including M0 (0%:100%), M1 (10%:90%), M2 (20%:80%), and M3 (30%:70%). The parameters abserved included water absorption capacity (DSA), swelling power (DP), L* value and degree of whiteness, as well as hedonic tests (color, odor, taste, texture). The results showed that the addition of K.alvarezii significantly affected all physical parameters. The carrageenan content in K.alvarezii significantly increased DSA (0.98% to 9.65%) and DP (29.80% to 37.75%). Despite a decrease in color brightness (L* 73.57 to 62.68) and whiteness (69.34% to 59.49%), wet noodles enriched with K.alvarezii provided the best consumer acceptance results. The best treatment was M2 (20%:80%), with a hedonic score of color 5.93 (like), odor 5.63 (like), taste 6.10 (like), and texture 6.03 (like). The addition of 20% K.alvarezii produced wet noodles with the best physical characteristics and consumer acceptance.  Keywords: Hydrocolloid, Red seaweed, Sensory evaluation, Swelling power, Wet noodles.
Chemical and physical characteristics of Indo-Pacific Tarpon (Megalops cyprinoides) nugget with substitution of tapioca flour and Gracilaria sp. flour Rifani, Rizal; Irawan, Irman; Diachanty, Seftylia; Zuraida, Ita; Sulistiawati, Septiana
Jurnal Perikanan Terpadu Vol 6, No 2 (2025): Jurnal Perikanan Terpadu Volume 6 Nomor 2
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpterpadu.v6i2.11916

Abstract

Indo-Pacific Tarpon (Megalops cyprinoides) is one of the marine fish commodities found in East Kalimantan and North Kalimantan. One of the uses of Indo-Pacific fish meat is by processing it into nuggets. Fillers such as tapioca flour cause the texture of the nuggets to be too chewy and rather hard, so alternatives binders such as Gracilaria sp. flour are needed. The purpose of this study was to determine the effect of tapioca flour and Gracilaria sp. flour substitution on the physicochemical characteristics of bulan-bulan fish nuggets. This study used an experimental method with a Completely Randomized Design (CRD) with treatment R0 (20% tapioca flour); R1 (15% tapioca flour :5% Gracilaria sp. flour); R2 (10% tapioca flour:10% Gracilaria sp. flour); R3 (5% tapioca flour: 15% Gracilaria sp. flour); R4 (20% Gracilaria sp. flour) and repeated 3 times. The results of the ANOVA test showed that the substitution of tapioca and Gracilaria sp. flour had a significant effect (p<0.05) on moisture content, protein, fat, ash, carbohydrates, brightness (L*), redness (a*), yellowness (b*), degree of whiteness and EMC (Expressible Moisture Content).  Nugget of bulan-bulan fish substituted with tapioca and Gracilaria sp. flour had a moisture content ranged from (51.89%-52.28%), ash (5.61-6.16%), fat (9.30%-11.29%), protein (32.72% -37.67%), carbohydrates (59.63%-55.77%), EMC (9.51%-25.26%). The results of the folding test Grade A (no cracks if folded in half a circle) and Grade B (cracked if folded in half a circle), with brightness (L*) (61.94-65.98), a* (4.62 - 4.33), b* (21.28 - 23.17) and whiteness (54,91%-56.37%). Based on chemical and physical characteristics, the R2 treatment was the best treatment in this study
Co-Authors Andi Noor Asikin Arfaj, Mayang Nurul Hudayanti Asy’ari Asy’ari Bahtila Hakiang Djainudin Alwi Durahman, Nur Ismalia Fikriah, Ika Hanis Kusumawati Rahayu Iduantoro, Charles Pernanda Ilmiani Rusdin Indrati Kusumaningrum Indrati Kusumaningrum, Indrati Irawan, Irman Iswandi Wahab Ita Zuraida Kismanto Koroy Mismawati, Andi Ningsih, Nita Wahyuni Nurafni Nurafni Pamungkas, Bagus Fajar PUTRIANA SARI SIRAIT Rifani, Rizal Rinto M. Nur Rusdin, Ilmiani Sandra Hi Muhammad Seftylia Diachanty Siti Khotimah Suryawinata, Aldo Titien Sofiati