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All Journal Jurnal Ilmu-Ilmu Perikanan dan Budidaya Perairan Jurnal Abdi Insani Communio: Jurnal Pengabdian kepada Masyarakat Aktual : Jurnal Pengabdian Kepada Masyarakat Indonesian Journal of Health Research and Development Kemas Journal:Jurnal Pengabdian masyarakat International Journal of Food Sciences and Nutrition Innovations Jurnal Ekonomi Mengabdi
Riya Liuhartana Nasyiruddin
Universitas PGRI Palembang, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Transportation Other

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Effect of Extraction Time on Chemical, Physical and Organoleptic Characteristics of South Asian Applesnail (Pila ampullacea) Protein Concentrate Nurul Hasanah; Riya Liuhartana Nasyiruddin; Rih Laksmi Utpalasari; Elok Ilunanwati; Willard Burton Navicha
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.
Occurrence of Escherichia coli in Fresh and Frozen Frog Legs: Implications for Quality Assurance of Export-Oriented Fishery Products Muhammad Sazili; Marisha Ramadanti Setiawan; Widya Pitaloka; Riya Liuhartana Nasyiruddin Fuhrmann; Irem Kılınç
International Journal of Food Sciences and Nutrition Innovations Vol. 2 No. 1 (2026): 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.v2i1.193

Abstract

Background: Frog legs are an important Indonesian export commodity that must meet strict food safety standards. Among microbiological hazards, Escherichia coli is widely recognized as an indicator of faecal contamination and poor hygienic practices during processing.Aim: This study aimed to determine the occurrence of E. coli in fresh and frozen frog leg products and evaluate the effectiveness of quality assurance measures applied throughout the production chain.Methods: The study was conducted at the Fishery Product Quality Control and Inspection Agency (BPPMHKP) Palembang, Indonesia, from April to May 2025. Detection of E. coli was performed using the Most Probable Number (MPN) method according to Indonesian National Standard SNI 2332.1:2015. The procedure included enrichment in Lauryl Tryptose Broth (LTB), presumptive testing in EC Broth, and confirmation on Eosin Methylene Blue (EMB) Agar.Results: Several samples showed positive reactions during the enrichment and presumptive stages, suggesting the presence of coliform bacteria. However, no characteristic metallic-green colonies of E. coli were observed on EMB Agar during confirmation. All fresh and frozen frog leg samples had contamination levels below 3 MPN/100 mL. No significant difference in E. coli contamination was detected between the two product categories.Conclusion: Fresh and frozen frog legs complied with microbiological safety requirements and were free from confirmed E. coli contamination. The findings indicate that quality assurance systems, including certified raw material sourcing, Good Manufacturing Practices (GMP), Sanitation Standard Operating Procedures (SSOP), and cold-chain management, effectively maintained product safety and quality for export purposes.
Socialization of Stunting Prevention Through Consumption of Fish Products for Students of SMA Negeri 2 Muara Sugihan, Banyuasin Regency, South Sumatera Province Riya Liuhartana Nasyiruddin; Rih Laksmi Utpalasari; Sofian Sofian; Fitra Mulia Jaya; Indah Anggraini Yusanti; Abdellatief A. Sulieman; Muhammad Irvan Nurhadiansyah; Yonathan Paskah Tri Nugroho
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.
Co-Authors Aan Suriadi Abdellatief A. Sulieman Abdellatief A. Sulieman Abdellatief A. Sulieman Adityas Agung Ramandani Agustin Maharani Khairunisa Ahmad Sundoko Berna Kılınç Dewi Kartika Sari Doni Marsal Elok Ilunanwati Elok Ilunanwati Elok Ilunanwati, Elok Erma Yulaini Fitra Mulia Jaya Fitra Mulia Jaya Haspen Wijaya Helmi Harris Helmi Harris Hidayat, Wahid Husnain Raza Ida Suryani Indra, M. Irem Kılınç Irem Kılınç Juaidah Agustina Khan, Sohail Kılınç , Berna Kılınç , Irem Lia Perwita Sari Lisa Oktaria Mardiana Sari Marisha Ramadanti Setiawan Melia Oktariani Muhammad Irvan Nurhadiansyah Muhammad Sazili Muhammad Shoaib Navicha, Willard Burton Neni Rochyani Neny Rochyani Nurul Hasanah Oktariani, Melia Perwitasari, Lia Rahma Mulyani Rahul Ramandani , Adityas Agung Raza, Husnain Reshi Wahyuni Rih Laksmi Utpalasari Rih Laksmi Utpalasari RR. Dyah Paramitha Mentari Sari, Lia Perwita Sari, Lia Perwita Sofian, Sofian Sohail Khan Steven Suryoprabowo Sujaka Nugraha Sulieman, Abdellatief A. Utpalasari , Rih Laksmi Wahid Hidayat Widya Pitaloka Widyawati Widyawati Willard Burton Navicha Willard Burton Navicha Yonathan Paskah Tri Nugroho Yuni Filian Sari Yusanti, Indah Anggraini Zhulian Hikmah Hasibuan Zhulian Hikmah Hasibuan