Article Per Year (5 Year)
p-Index From 2021 - 2026
1.99
P-Index
This Author published in this journals
All Journal Jurnal Ilmu-Ilmu Perikanan dan Budidaya Perairan Jurnal Abdi Insani Communio: Jurnal Pengabdian kepada Masyarakat Dikdimas : Jurnal Pengabdian Kepada Masyarakat Aktual : Jurnal Pengabdian Kepada Masyarakat Indonesian Journal of Health Research and Development International Journal of Food Sciences and Nutrition Innovations
Riya Liuhartana Nasyiruddin
Universitas PGRI Palembang, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 16 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 16 Documents
Search

 1   2 
Effect of Extraction Time on Chemical, Physical and Organoleptic Characteristics of South Asian Applesnail (Pila ampullacea) Protein Concentrate Hasanah, Nurul; Nasyiruddin, Riya Liuhartana; Utpalasari, Rih Laksmi; Ilunanwati, Elok; Navicha, Willard Burton
Indonesian Journal of Health Research and Development Vol. 2 No. 3 (2024): Indonesian Journal of Health Research and Development
Publisher : CV Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/ijhrd.v2i3.249

Abstract

This research aims to investigate the effect of protein extraction time using 90% ethanol on the protein concentrate product's physical, chemical, and organoleptic characteristics. The findings of this study could promote the use of protein concentrate developed from SAA. The study was conducted from April to June 2024, utilizing SAA collected from rice fields in the PALI (Penukal Abab Lematang Ilir) Regency, South Sumatra Province, Indonesia. A completely randomized design was employed, using different extraction times of proteins from SAA with 90% ethanol. Four extraction time levels were tested: 0 hours (P0 or control), 24 hours (P1), 28 hours (P2), and 32 hours (P3), each with three repetitions. Data were analyzed using ANOVA, followed by a post-hoc test employing Duncan's multiple range test, utilizing SPSS version 20.0. Results have shown that the optimal protein extraction time was P2 (28 hours), yielding a protein concentration of 51.6% on a dry basis. Additionally, protein profile analysis conducted via SDS-PAGE revealed the presence of histone proteins and an antibacterial protein derived from snail mucus in SAA. Treatment P2 exhibited five distinct protein bands with molecular weights of 17 kDa, 20 kDa, 25 kDa, 35 kDa, and over 48 kDa respectively. On the other hand, treatments P1 and P3 displayed only three protein bands that are 20 kDa, 35 kDa, and over 48 kDa. Results from the organoleptic analysis indicated that protein isolates with suitable attributes in terms of color and aroma were obtained from treatment P1 (24-hour extraction). This study has potential applications in the food industry.
Socialization of Stunting Prevention Through Consumption of Fish Products for Students of SMA Negeri 2 Muara Sugihan, Banyuasin Regency, South Sumatera Province Nasyiruddin, Riya Liuhartana; Utpalasari, Rih Laksmi; Sofian, Sofian; Jaya, Fitra Mulia; Yusanti, Indah Anggraini; Sulieman, Abdellatief A.; Nurhadiansyah, Muhammad Irvan; Nugroho, Yonathan Paskah Tri
Aktual: Jurnal Pengabdian Kepada Masyarakat Vol. 2 No. 2 (2024): Aktual: Jurnal Pengabdian Kepada Masyarakat May 2024
Publisher : CV Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/aktual.v2i2.186

Abstract

The aim of this community service is to provide education about stunting and the use of fish products to prevent stunting to the students at SMA Negeri 2 Muara Sugihan, Banyuasin Regency. The method used in community service activities was socialization of stunting prevention through consumption of fish products for high school students, using public lectures and demonstrations with predetermined themes. The community service activity is expected to have a positive impact in an increasing of students' understanding for stunting and its prevention by consuming various processed fish products. The results of implementing community service were evaluated regarding students' understanding of the material presented in the form of achievement indicators and benchmarks. Based on the results of implementing community service, participants were able to understand the definition, causes and ways to prevent stunting. Then the participants were also able to understand the nutritional content of fish and its benefits in preventing stunting. In addition, the participants have learned about various types of processed fish products. Overall, consumption of fish products is beneficial to prevent in developing countries occurrence of stunting through application of nutritional education in community service activities.
The Sosialisasi Penerapan Akuakultur Dengan Pendekatan Eksositem (ADPE) di SMA Negeri 1 Lempuing Kabupaten Ogan Komering Ilir Sofian, Sofian; Yusanti, Indah Anggraini; Jaya, Fitra Mulia; Liuhartana, Riya; Utpalasari, Rih Laksmi; Perwitasari, Lia; Sundoko, Ahmad; Indra, M.; Hidayat, Wahid
Communio: Jurnal Pengabdian Kepada Masyarakat Vol. 2 No. 2 (2025): COMMUNIO: Jurnal Pengabdian kepada Masyarakat
Publisher : Literasi Nusantara Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Community empowerment activities are carried out at SMA Negeri 1 Lempuing, Ogan Komering Ilir Regency, South Sumatra Province on the basis of ecosystem-based aquaculture area management which is an integrated effort between all policy stakeholders and business actors by using the ecosystem approach as a basis for increasing productivity and sustainable and efficient cultivation activities. This PKM activity is expected to have a positive impact in increasing community understanding in implementing aquaculture with an ecosystem approach. The aim of this PKM activity is to provide education and practice regarding the application of Ecosystem Approach to Aquaculture (EAA). This community empowerment activity is carried out using the public lecture method and interactive classes with a predetermined theme. The results of the PKM implementation will be evaluated regarding students' understanding of the material presented in the form of achievement of achievement indicators and benchmarks. Based on the results of the community empowerment implementation, participants were able to understand the basic thinking, definition and basic principles of EAA. Then the participants were also able to understand the detailed explanation of the principles of implementing EAA
Fish Allergy: Recent Advances in Diagnostics and Innovative Processing Technologies for Allergen Management Nasyiruddin, Riya Liuhartana; Raza, Husnain; Navicha, Willard Burton; Sulieman, Abdellatief A.; Ilunanwati, Elok
International Journal of Food Sciences and Nutrition Innovations Vol. 1 No. 1 (2025): International Journal of Food Sciences and Nutrition Innovations (June)
Publisher : CV. Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/ijfsni.v1i1.10

Abstract

Background: Fish allergy is a major immunological concern that affects sensitive individuals worldwide, primarily due to stable fish proteins such as parvalbumin. The allergenic potential differs across species and is influenced by environmental exposure and food processing. Aims and Scope: This review explores current diagnostic approaches, allergenic protein characterization, and recent innovations in fish processing technologies aimed at reducing allergenic risks. Methods: A critical evaluation of recent studies was conducted to assess immunological properties of fish allergens, diagnostic tools (e.g., IgE-based assays, species-specific PCR), and the impact of physical, enzymatic, and non-thermal processing on allergenicity. Results: Major allergens like Gad c 1 exhibit high heat stability, while those in tuna or salmon show reduced allergenicity after cooking. Diagnostic tools, including molecular assays, provide accurate identification of allergens and fish species, essential for risk management. Processing methods such as high pressure treatment, thermal glycation, enzymatic hydrolysis, and washing can modify proteistructures and reduce IgE-binding capacity. Additionally, poor-quality raw fish and impropefermentation may elevate histamine and biogenic amine levels, increasing allergic risk. Conclusion: Fish allergy management requires a combined understanding of allergen structure, reliable diagnostics, and processing interventions. Emerging technologies hold promises for developing hypoallergenic fish products and ensuring consumer safety through improved allergen detection and control strategies.
Innovative Manufacturing of Fish-Enriched Instant Noodles: A Perspective of Circular Economy and Sustainability Approach Kılınç , Irem; Nasyiruddin, Riya Liuhartana; Ramandani , Adityas Agung; Kılınç , Berna
International Journal of Food Sciences and Nutrition Innovations Vol. 1 No. 1 (2025): International Journal of Food Sciences and Nutrition Innovations (June)
Publisher : CV. Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/ijfsni.v1i1.36

Abstract

Background of Study: Innovative food solutions are essential for low- and middle-income countries facing food insecurity, malnutrition, and environmental degradation. The high consumption of instant noodles in Indonesia, especially among low-income and nutritionally vulnerable populations, presents a strategic opportunity to enhance nutritional quality by utilizing underutilized fish resources and seafood by-products. Aims and Scope of Paper: This study aims to evaluate the development potential of fish-enriched instant noodles within the framework of circular economy and sustainability. It covers the nutritional enhancement, food waste reduction, and environmental impacts of such innovations, particularly focusing on the feasibility of industrial-scale implementation in the Indonesian context. Methods: A multidisciplinary approach was employed, combining nutritional science, food technology, and sustainability principles. The production process involved the selection of fish-based ingredients and by-products, dough formulation, processing through steaming and energy-efficient drying, and the use of biodegradable packaging. The innovation was assessed in terms of nutritional improvement, environmental impact, and industrial scalability. Result: The results demonstrated that fish-enriched instant noodles significantly improve protein content, omega-3 fatty acids, calcium, and micronutrients compared to conventional instant noodles. Moreover, the adoption of renewable energy, water recycling systems, and eco-friendly packaging effectively reduced the carbon footprint and waste associated with production. This innovation aligns with several United Nations Sustainable Development Goals (SDGs), including Goal 2 (Zero Hunger), Goal 3 (Good Health and Well-being), Goal 12 (Responsible Consumption and Production), and Goal 14 (Life Below Water). Conclusion: The development of fish-enriched instant noodles offers a functional food solution that not only enhances community nutrition but also reduces food waste and supports sustainable food systems. Despite its promising potential, challenges remain, including limited regulatory frameworks, technological readiness, and low consumer awareness of the benefits of circular economy-based foods. Cross-sector collaboration is essential to achieve broader implementation of this innovation on an industrial scale.
Freshness Evaluation of Minced Fish (Snakehead, Spotted Mackerel, Snapper, and Sardine) Sold at a Traditional Market in Palembang Using Chemical, Physical, Microbiological, and Sensory Parameters Fuhrmann, Riya Liuhartana Nasyiruddin; Utpalasari , Rih Laksmi; Sari, Lia Perwita; Hasibuan , Zhulian Hikmah; Widyawati; Oktariani, Melia; Khan, Sohail
International Journal of Food Sciences and Nutrition Innovations Vol. 1 No. 2 (2025): International Journal of Food Sciences and Nutrition Innovations (December)
Publisher : CV. Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/ijfsni.v1i2.138

Abstract

Background: Minced fish is widely marketed in traditional markets due to its practical use as raw material for various processed fish products. However, mechanical mincing under inadequate hygiene and cold-chain management may lead to an increase in Total Plate Count (TPC), thereby accelerating quality deterioration and increasing potential food safety risks.Objective: This study evaluated the freshness and quality of minced fish sold in a traditional market using integrated chemical, physical, microbiological, and sensory indicators.Methods: A purposive sampling approach was applied to four types of minced fish sold at Perumnas Sako Kenten Market, Palembang: snakehead (Channa striata, S1), spotted mackerel (Scomberomorus guttatus, S2), snapper (Lutjanus campechanus, S3), and sardine (Sardinella lemuru, S4). Analyses included proximate composition, pH, Total Volatile Base Nitrogen (TVB-N), Trimethylamine Nitrogen (TMA-N), Total Plate Count (TPC), descriptive sensory scoring, and hedonic evaluation. Results were interpreted descriptively and compared with Indonesian National Standards (SNI) and relevant literature.Results: All samples exhibited TPC values exceeding the SNI limit (1×10⁶ CFU/g), ranging from 1.6×10⁷ to 2.8×10⁷ CFU/g. TVB-N values remained low (6.0–7.6 mgN/100 g), while elevated TMA-N levels were observed in spotted mackerel and sardine, indicating reduced freshness in pelagic species. Sensory evaluation showed good acceptance for snakehead, spotted mackerel, and snapper, whereas sardine received neutral to low scores, particularly for aroma and texture.Conclusion: The quality of minced fish varied among species, while microbial contamination consistently exceeded safety limits. Sensory evaluation remains important but insufficient alone; therefore, integrated freshness assessment supported by improved hygiene and cold-chain management is essential.
Co-Authors Ahmad Sundoko Anggeraini, Dewi Duta Elok Ilunanwati, Elok Fitra Mulia Jaya Hasibuan , Zhulian Hikmah Hasibuan, Zhulian Hikmah Helmi Harris Helmi Harris Hidayat, Wahid Indra, M. Khan, Sohail Kılınç , Berna Kılınç , Irem Lia Perwita Sari Lisa Oktaria Marsal, Doni Mentari, Rr Dyah Paramitha Mulyani, Rahma Navicha, Willard Burton Neny Rochyani Neny Rochyani Nugroho, Yonathan Paskah Tri Nurhadiansyah, Muhammad Irvan Nurul Hasanah Oktariani, Melia Perwitasari, Lia Rahul Ramandani , Adityas Agung Raza, Husnain Reshi Wahyuni Rih Laksmi Utpalasari Sari, Lia Perwita Sofian, Sofian Sofian, Sofian Sulieman, Abdellatief A. Suryoprabowo, Steven Syaputra, Andrian Utpalasari , Rih Laksmi Widyawati Yuni Filian Sari Yusanti, Indah Anggraini