Article Per Year (5 Year)
p-Index From 2020 - 2025
1.066
P-Index
This Author published in this journals
All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Sricommerce: Journal of Sriwijaya Community Services Journal of Applied Agricultural Science and Technology Jurnal Perikanan
Nugroho, Gama Dian
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Arts Humanities Economics, Econometrics & Finance Education Social Sciences

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search

 1 
Sosialisasi Pemanfaatan Sumberdaya Perairan Lokal Biji Lotus (Nelumbo nucifera) Sebagai Potensi Produk UMKM di Kelurahan Indralaya Raya, Ogan Ilir Ridhowati, Sherly; Nugroho, Gama Dian; Damayanthy, Dini
Sricommerce: Journal of Sriwijaya Community Services Vol. 4 No. 2 (2023): Sricommerce: Journal of Sriwijaya Community Services
Publisher : Faculty of Economics, Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29259/jscs.v4i2.141

Abstract

Perairan rawa umumnya tidak terlalu dalam dan berair tenang serta banyak ditumbuhi oleh tumbuhan air salah satunya adalah lotus (Nelumbo nucifera). Lotus tergolong tanaman liar karena dapat hidup dan berkembang biak dalam lumpur. Daunnya yang lebar sering digunakan sebagai pembungkus ikan di pasar tradisional, serta bijinya banyak dijadikan tepung yang dapat dimakan atau diolah menjadi bahan minuman maupun makanan seperti susu nabati, tempe, bahan isian atau campuran makanan dan sebagainya. Kelurahan Indralaya Raya merupakan mitra dalam kegiatan Program Kemitraan Masyarakat (PKM) ini yang mengarah pada bidang ekonomi produktif. Sosialisasi tentang pangan fungsional dari Biji Lotus diharapkan dapat meningkatakan  pengetahuan serta mampu mewujudkan kemandirian mitra dalam bidang pangan dengan sumber daya alam yang ada pada lingkungan sekitar. Kelurahan Indralaya Raya berpotensi untuk dilakukan pengembangan produktivitas usaha mikro kecil dan menengah (UMKM) terutama di bidang pengolahan hasil perairan seperti pemanfaatan tumbuhan air yaitu biji lotus (Nelumbo nucifera) karena daerahnya berawa dengan ketersediaan lotus yang melimpah terutama saat musim penghujan namun belum dimanfaatkan secara optimal. Kegiatan pengabdian ini merupakan upaya agar UMKM dapat terbentuk dan berkembang melalui pemanfaatan sumberdaya unggulan lokal. Adanya pemanfaatan sumberdaya terutama biji lotus dapat dijadikan sebagai usaha pengembangan produktivitas untuk warga Kelurahan Indralaya Raya melalui wahana UMKM dari kelompok PKK dan Karang Taruna setempat. Peserta kegiatan terdiri dari 25 Orang. Hasil evaluasi kegiatan yaitu Sebanyak 88 persen peserta menyatakan bahwa materinya sangat menarik dan 12 persen menyatakan menarik. Hal ini terlihat peserta tertarik dalam pengolahan biji lotus menjadi pangan fungsional dan menerapkannya di daerah mereka.
FORMULATION FLAKES CEREAL OF LOTUS (Nelumbo nucifera) AND SEAWEED (Eucheumma cottoni) AS FUNCTIONAL FOOD Ridhowati, Sherly; Rohmania, Ainur; Rinto, Rinto; Nugroho, Gama Dian; Pitayati, Puspa Ayu; Rachmawati, Siti Hanggita; Baehaki, Ace; Pangawikan, Aldila Din
Jurnal Perikanan Unram Vol 15 No 3 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i3.837

Abstract

Penelitian ini bertujuan untuk mengetahui formulasi sereal flakes dari komposisi tepung biji lotus (Nelumbo nucifera) dan rumput laut (Eucheumma cottoni) sebagai pangan fungsional. Penelitian ini dilaksanakan dalam percobaan laboratorium menggunakan metode Rancangan Acak Lengkap (RAL) dengan 4 perlakuan (100% tapioka; 50% tapioka, 20% teratai, 30% rumput laut; 20% tapioka, 30% teratai, 50% rumput laut, dan 30% tapioka, 50% teratai, 20% rumput laut) dengan 3 ulangan. Parameter terdiri dari analisis kimia (kadar air, abu, lemak, protein, karbohidrat, dan serat kasar), fisik (daya serap air dan indeks kelarutan), dan sensori. Hasil penelitian menunjukkan bahwa kadar air (3.13% - 3.61%), abu (1.03% - 8.25%), lemak (8.38% - 9.19%), protein (1.45% - 10.96%), karbohidrat (67.69% - 86.71%) , serat kasar (1.08% - 5.73%). Untuk indeks penyerapan air berkisar antara 11 g/g hingga 5.07 g/g. dan tingkat indeks kelarutan air berkisar dari 0.017g/mL hingga 0.057g/mL. Sedangkan analisis sensori menunjukkan pengaruh yang nyata terhadap nilai aroma dan warna, namun tidak berpengaruh nyata terhadap nilai rasa dan tekstur
Physicochemical and sensory properties of pempek made from narrow-barred spanish mackerel (Scomberomorus commerson) combined with barramundi (Lates calcarifer): Physicochemical and sensory properties of pempek made from narrow-barred spanish mackerel (Scomberomorus commerson) combined with barramundi (Lates calcarifer) Nopianti, Rodiana; Widiastuti, Indah; Supriadi, Agus; Nugroho, Gama Dian; Lestari, Susi; Andini, Jesicha
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 9 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(9)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/5qedt427

Abstract

Pempek is a traditional food typical of the Palembang region in South Sumatra. Pempek is made from a mixture of ground fish and tapioca flour. This study aimed to determine the best formula for combining narrow-barred Spanish mackerel (Scomberomorus commerson) and barramundi (Lates calcarifer) based on the physical, chemical, and sensory characteristics of pempek. The experimental design was a randomized block design consisting of five treatment levels, each repeated three times: P1= 4:0, P2= 3:1, P3=2:2, P4= 1:3, and P5= 0:4. The research parameters used were proximate, physical, and sensory analyses. Proximate test results showed that the water content of pempek ranges from 53.65-56.27%, ash content 1.10-1.43%, fat content 0.35%-0.8%, protein content 7.05-8.42%, and carbohydrate levels 34.52-35.7%. The color test results for whiteness ranged from 54.90-59.32, lightness value 56.54-60.30, hue value 107.75-113.39°, and chroma value 8.89-13.17. The results of the pempek hardness test ranged from 22.7–24.87 N. The sensory test results for aroma were 5.08-5.36, and taste were 4.68-6.36. Based on all research parameters, the best combination of pempek was in treatment P4 (1:3).
Aktivitas antibakteri (Pseudomonas aeruginosa dan Staphylococcus aureus) dari ekstrak etanol selada air (Nasturtium officinale) : Antibacterial activity (Pseudomonas aeruginosa and Staphylococcus aureus) of ethanol extract from watercress (Nasturtium officinale) Janna, Miftahul; Nugroho, Gama Dian; Sari, Dwi Inda; Hakim, Salman Khaerul; Sudirman, Sabri
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 4 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(4)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i4.50254

Abstract

Bacteria can adversely affect the quality of fishery products and pose a risk of disease in humans. Polyphenolic substances derived from plant extracts are promising sources of natural antimicrobial agents. The objective of this study was to assess the antimicrobial properties of polyphenolic compounds extracted from watercress (Nasturtium officinale) against Staphylococcus aureus and Pseudomonas aeruginosa. Polyphenolic compounds were obtained through maceration using 70% ethanol, and their concentrations were determined using the Folin-Ciocalteu method. Antibacterial activity was assessed using the Kirby-Bauer well diffusion method. The output obtained from the extraction process yielded 21.62±1.55% polyphenol content, amounting to 28.49 mg GAE/g of dry sample. The relationship between the sample concentration and its ability to inhibit bacterial growth was indicated by the results of the antibacterial assay, which revealed a direct proportionality between the two variables. The inhibition zone diameter at a concentration of 1 mg/mL for P. aeruginosa was measured to be 11.13 millimeters, while that for S. aureus it was measured at 8.98 millimeters. Based on these findings, polyphenolic substances derived from watercress can be utilized as natural antibacterial agents.
Comparative Study of Thermal Effects on Protein-Enriched Cassava Starch with Snakehead Fish and Mackerel Proteins Supriadi, Agus; Rachmawati, Siti Hanggita; Ridhowati, Sherly; Nugroho, Gama Dian; Saputra, Daniel
Journal of Applied Agricultural Science and Technology Vol. 9 No. 4 (2025): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v9i4.356

Abstract

Cassava-starch composites enriched with fish proteins offer a means to tailor texture and moisture management during thermal processing. We evaluated ten formulations (P1–P10) with varying proportions of snakehead fish and mackerel proteins and measured expansion, water absorption, color (ΔE*), and density. Expansion peaked at low protein ratios and subsequently declined: mackerel P2 reached 4.38 ± 0.96%, snakehead P1 reached 4.08 ± 1.40%, and both decreasing to 0.8% at P10. Water absorption also decreased with increasing protein, from 14.04 ± 0.93% (mackerel P1) and 11.67 ± 1.36% (snakehead P1) to 5.54 ± 2.16% and 4.10 ± 0.41% at P10, respectively. The water-absorption-expansion relationship was non-linear and best described by second-order polynomials (Snakehead: y = 0.0764x² − 0.8101x + 2.9686; R² = 0.978 and Mackerel: y = 0.0975x² − 1.4896x + 6.1685; R² = 0.960), indicating diminishing expansion gains at higher absorption. Apparent (saturated) density increased during soaking and plateaued at ~150 min; lower-protein formulations exhibited higher saturated density due to greater water uptake. Collectively, these results show that choosing the protein type and ratio enables targeted control of expansion, hydration, and density—mackerel favoring higher expansion at lower absorption, and snakehead providing a more gradual, controllable response—offering practical levers for designing fish-protein–starch products with desired textures.
Co-Authors Ace Baehaki Agus Supriadi Andini, Jesicha Damayanthy, Dini Daniel Saputra Dwi Inda Sari, Dwi Inda Hakim, Salman Khaerul Indah Widiastuti Janna, Miftahul Pangawikan, Aldila Din Puspa Ayu Pitayati Rachmawati, Siti Hanggita Ridhowati, Sherly Rinto Rinto Rodiana Nopianti Rohmania, Ainur Sabri Sudirman SUSI LESTARI