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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Abdi Insani Jurnal Sylva Scienteae
Ayunisa, Puan Mutia
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Sensory Study and Financial Feasibility Analysis of Alpinia galangal Fish Shredded Products Alamsyah, Fadli; Sartika, Dewi; Astuti, Sussi; Satyajaya, Wisnu; Hidayati, Sri; Ayunisa, Puan Mutia
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 4 (2024): December 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i4.1151-1159

Abstract

Spices have always been a part of Indonesia's culinary culture. One of the spices that has high economic value and efficacy is galangal. Therefore, testing of bioactive compounds and the effect of making shredded spice fish with the addition of various concentrations of galangal needs to be further investigated in terms of sensory quality and financial feasibility. This study aims to determine the bioactive components in galangal spice, determine the best concentration of galangal addition in shredded spiced fish products, and determine the financial feasibility. The research was conducted by making galangal spice and shredded spiced fish at IDAEZ Group MSMEs. Subsequently, the galangal spice was tested for bioactive compound (GC-MS) and then, sensory tests were carried out on shredded fish spices mixed with galangal spices (1%, 2%, 3%). After that, the financial feasibility analysis was calculated. The results obtained showed that there were four main components in galangal spice, such as 5-Eicosenen, (E)-, n-Hexadecanoic acid, oleic acid, and 9-Octadecenoic acid (Z)-, oxiranylmethyl ester. Meanwhile, the best concentration of shredded spice fish was found in treatment P3 (addition of 3% galangal). Lastly, the shredded spice fish was found to be viable with an income of IDR 427,547 per production. Keywords: Financial feasibility, GC-MS, Galangal, Sensory.
SKRINING FITOKIMIA LIMBAH KULIT BUAH AREN (ARENGA PINNATA MERR.) SEBAGAI HASIL HUTAN BUKAN KAYU Arioen, Refi; Damsir, Damsir; Aziz, RZ Abdul; Ayunisa, Puan Mutia; Yuliawati, Dona; Rahma, Safaa Atiqa
Jurnal Sylva Scienteae Vol 8, No 6 (2025): Jurnal Sylva Scienteae Vol 8 No 6 Edisi Desember 2025
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jss.v8i6.17436

Abstract

Pemanfaatan Hasil Hutan Bukan Kayu (HHBK) berperan penting dalam peningkatan kesejahteraan masyarakat, namun limbah biomassa dari pengolahan komoditas hutan, termasuk kulit buah aren (Arenga pinnata Merr.), masih jarang dimanfaatkan dan berpotensi mencemari lingkungan. Penelitian ini bertujuan melakukan skrining fitokimia terhadap kulit buah aren dari hutan rakyat di sekitar Jalan Wan Abdul Rahman Lampung, untuk mengungkap kandungan senyawa bioaktif di dalamnya sebagai dasar ilmiah pemanfaatannya sebagai bahan baku produk alami bernilai tambah. Kulit buah aren diekstraksi dengan metode maserasi menggunakan etanol 96%, kemudian ekstrak diuji secara kualitatif melalui skrining fitokimia menggunakan pereaksi standar untuk mengidentifikasi golongan metabolit sekunder dan primer. Hasil menunjukkan bahwa ekstrak kulit buah aren mengandung flavonoid, senyawa fenolik (termasuk fenol hidrokuinon dan tanin), saponin, steroid/triterpenoid, dan alkaloid, serta metabolit primer berupa asam amino dan gula pereduksi. Keberadaan golongan senyawa tersebut mengindikasikan potensi aktivitas biologis, terutama sebagai antimikroba dan antioksidan alami, yang relevan untuk pengembangan produk berbasis bahan alam di bidang pangan, farmasi, dan kimia. Studi ini memberikan informasi awal mengenai potensi kimia kulit buah aren sebagai sumber senyawa bioaktif. Dengan demikian, kulit buah aren yang selama ini hanya menjadi limbah berpeluang dioptimalkan pemanfaatannya sebagai sumber HHBK bernilai tambah sekaligus membantu menurunkan beban limbah biomassa di lingkungan sekitar lokasi pengolahan.
PENDAMPINGAN PENGOLAHAN LIMBAH INDUSTRI IKAN MENJADI NATURAL SEASONING PRODUCT: TRANSFER TEKNOLOGI ANTIMIKROBA DI PEKON WALUR, PESISIR BARAT Sartika, Dewi; Mayaguezz, Hengki; Nama, Gigih Forda; Despa, Dikpride; Mardiana, Mardiana; Julita, Sela; Ayunisa, Puan Mutia
Jurnal Abdi Insani Vol 13 No 1 (2026): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v13i1.3092

Abstract

Fishery waste is generally not utilized and is often discarded, causing accumulation, decay, and environmental pollution. Pesisir Barat Regency is famous for its fishery potential and is the largest producer of Tuhuk (Blue Marlin) fish. Arista UMKM is one of the UMKM producing fish floss and its derivatives. The lack of knowledge among UMKM centers regarding the processing of fish waste into value-added products has led to the accumulation of fishery waste. The technologies to be disseminated are: a) Antimicrobial Technology, b) Simple Food Processing Technology, c) Waste Processing Technology into Natural Seasoning Products. The purpose of this community service is 1) to transfer simple food processing technology; 2) to solve partner waste problems by minimizing waste into marketable products; 3) to increase partner income with a new product, namely Natural Seasoning Products. The methods used are: a) lectures and discussions on simple food processing technology, b) technology transfer for the production of Natural Seasoning Products, c) assistance in the processing of Natural Seasoning Products. The evaluation of the community service program is conducted by measuring understanding at the beginning (pre-test) and at the end of the community service activity (post-test). The results of this community service activity show that there is a lack of knowledge among partners and the surrounding community regarding fish waste that can be processed into useful products, knowledge related to microbes, antimicrobials, processing waste into cooking spices, and knowledge of efforts to protect the environment by processing waste into products. After providing explanations, presenting materials, holding question and answer discussions, and conducting hands-on practice, there was an increase in the understanding of Arista UMKM partners and the surrounding community regarding simple food processing and antimicrobial technology, ranging from 57-100% (post-test results). The increase in the partners' skill scores in Natural Seasoning Product processing technology was significant, reaching 100% (post-test results). The conclusion is that the technology transfer used, namely the processing of fish waste into natural seasoning products, has commercial value, therefore minimizing waste in the environment and making it beneficial. This product can be commercialized, which is expected to increase the income of Arista UMKM partners.
Co-Authors Alamsyah, Fadli Arioen, Refi Aziz, RZ. Abdul Damsir, Damsir DEWI SARTIKA Dikpride Despa Dona Yuliawati Gigih Forda Nama Julita, Sela Mardiana Mardiana Mayaguezz, Hengki Rahma, Safaa Atiqa Sri Hidayati Sussi Astuti Wisnu Satyajaya