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All Journal Kegiatan Positif : Jurnal Hasil Karya Pengabdian Masyarakat Indonesian Journal of Fish Processing Technology
Mala Anisa
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Pengembangan Pakan Ikan Berprotein Tinggi Dari Keong Mas (Pomacea Canaliculata) Terhadap Ikan Nila (Oreochromis Niloticus) Dan Penerapannya Dalam Program Kerja Kuliah Kerja Nyata Di Masyarakat Desa Sungai Petai Dira Yuga; Hafiz Tri Ananda; Hikmal Noor Hidayat; Silvi Listiani; Metri Mawaddah Ardana; Mala Anisa; Nasya Alysia Putri; Putri Aisah; Nasywa Amirah Fathinah
Kegiatan Positif : Jurnal Hasil Karya Pengabdian Masyarakat Vol. 1 No. 3 (2023): September : Kegiatan Positif : Jurnal Hasil Karya Pengabdian Masyarakat
Publisher : Asosiasi Riset Ilmu Manajemen Kewirausahaan dan Bisnis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/kegiatanpositif.v1i3.302

Abstract

This research focuses on developing high protein fish feed derived from golden snails with the addition of a mixture of fish pellets. The aim of this research is to produce high quality fish feed from available local resources and apply it in the Community Service Program (KKN) in village communities. Experimental methods were used to develop a feed formula with the right ratio of golden snails and fish pellets. The feed developed has a high protein content and a balanced nutritional composition. Furthermore, the KKN program was implemented in the village by involving students as facilitators in the socialization and application of high protein fish food to the community. The results show positive adoption of the feed by village communities and increased productivity of fish farming. This program provides dual benefits, namely increasing village community income through more efficient fish farming and supporting sustainable use of local resources.
Penerimaan Perbedaan Konsentrasi Asam Kandis (Garcinia xanthochymus) terhadap Mutu Bekasam Ikan Gabus (Channa striata) Nofri Sandria; Ira Sari; Mala Anisa; Tjipto Leksono
Indonesian Journal of Fish Processing Technology Vol. 2 No. 1 (2026)
Publisher : Department of Fish Processing Technology, Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/nz519p08

Abstract

Bekasam adalah produk olahan tradisional hasil fermentasi ikan secara spontan, dengan menambahan asam kandis sebagai pengawet alami untuk mendukung pertumbuhan Bakteri Asam Laktat (BAL). Penelitian ini bertujuan untuk mengetahui tingkat penerimaan konsumen terhadap bekasam ikan gabus dengan penambahan asam kandis. Metode yang digunakan adalah eksperimen eksploratif dengan Rancangan Acak Kelompok (RAK), yang melibatkan empat perlakuan, yaitu kontrol (A0), serta konsentrasi asam kandis 8% (A8), 10% (A10), dan 12% (A12), dengan lama fermentasi 0, 2, 4, 6, dan 8 hari. Hasil penelitian menunjukkan bahwa bekasam dengan penambahan asam kandis 10% (A10) menghasilkan produk yang paling disukai oleh panelis, dengan karakteristik warna yang menarik, rasa asam dan asin yang khas. Bekasam yang terbaik tersebut memiliki nilai pH 5,3, nilai Aw 0,79.
Co-Authors Dira Yuga Hafiz Tri Ananda Hikmal Noor Hidayat Ira Sari Metri Mawaddah Ardana Nasya Alysia Putri Nasywa Amirah Fathinah Nofri Sandria Putri Aisah Silvi Listiani Tjipto Leksono