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All Journal Dikdimas : Jurnal Pengabdian Kepada Masyarakat Indonesian Journal of Health Research and Development
Navicha, Willard Burton
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Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Engineering Health Professions Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences

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Utilization of Fish Skin Waste for Enhancing Knowledge and Skills of Homemakers in Talang Keramat Village Nasyiruddin, Riya Liuhartana; Utpalasari, Rih Laksmi; Sofian, Sofian; Jaya, Fitra Mulia; Yusanti, Indah Anggraini; Rochyani, Neny; Mulyani, Rahma; Mentari, Rr Dyah Paramitha; Hasibuan, Zhulian Hikmah; Navicha, Willard Burton; Anggeraini, Dewi Duta; Syaputra, Andrian
DIKDIMAS : Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 1 (2025): DIKDIMAS : JURNAL PENGABDIAN KEPADA MASYARAKAT  VOL 4 NO 1 APRIL 2025
Publisher : Asosiasi Profesi Multimedia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/dikdimas.v4i1.389

Abstract

This community service in Talang Keramat Village, South Sumatra, Indonesia, aimed to empower homemakers by valorising fish skin waste. The primary objective was to promote its use in processed food to improve nutrition and economic prospects. The project specifically sought to: (1) enhance understanding of fish skin's potential as a raw material for nutritious and economically viable food; (2) demonstrate practical methods for processing fish skin into food products; and (3) shift community perception regarding the benefits of utilizing fish skin waste. A descriptive qualitative approach was employed, with implementation in three phases: pre- and post-test questionnaires to assess comprehension; educational material on transforming fish skin waste; and a demonstration of processed food preparation. Sixteen homemakers participated in the one-day activity. Results showed that 75.00% understood the nutritional and economic value of fish skin waste, 81.25% could explain processing methods, and 87.50% showed improved understanding of its benefits. In conclusion, this community service successfully empowered homemakers with the knowledge and skills to convert fish waste into valuable food products, contributing to nutritional enhancement and economic empowerment within the community.
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 (November)
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.
Co-Authors Anggeraini, Dewi Duta Elok Ilunanwati, Elok Fitra Mulia Jaya Hasibuan, Zhulian Hikmah Mentari, Rr Dyah Paramitha Mulyani, Rahma Neny Rochyani Nurul Hasanah Rih Laksmi Utpalasari Riya Liuhartana Nasyiruddin Sofian, Sofian Syaputra, Andrian Yusanti, Indah Anggraini