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All Journal Jurnal Perikanan Terpadu Jurnal Perikanan KREATIF: Jurnal Pengabdian Masyarakat Nusantara
Irman Irawan
Universitas Mulawarman
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Law, Crime, Criminology & Criminal Justice Social Sciences

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Pelatihan Pembuatan Olahan Ikan (Fish Cake) Kepada Masyarakat Kelompok Pembudidaya di Desa Pela Fitriyana Fitriyana; Irman Irawan; Septiana Sulistiyawati; Irma Yuliana; Sri Winaryanti; Mahesa Islamy Eka Juniar; Rinda Permai Sari
KREATIF: Jurnal Pengabdian Masyarakat Nusantara Vol. 5 No. 1 (2025): Jurnal Pengabdian Masyarakat Nusantara
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/kreatif.v5i1.5716

Abstract

Fish has a taste that is less desirable but can be processed into various types of fish preparations that people prefer. To increase public interest in consuming fish and improve the community's economy, community service activities are carried out through training in processing fish caught by fishermen or fish cultivated by local communities. The method used in this activity was training with participatory learning techniques and mentoring. During the activity, participants could understand the importance of creating new innovations in managing food so that they can have the skills to process their own fish. The fishcake processing process that has been carried out showed satisfactory results both in terms of quality and production efficiency. Proper fishcake management can produce high quality products that meet food safety standards and have high appeal in the market. It is hoped that fishcake processing can become a more productive, quality and sustainable business, as well as providing significant economic benefits for the local community.
Chemical and physical characteristics of Indo-Pacific Tarpon (Megalops cyprinoides) nugget with substitution of tapioca flour and Gracilaria sp. flour Rizal Rifani; Irman Irawan; Seftylia Diachanty; Ita Zuraida; Septiana Sulistiawati
Jurnal Perikanan Terpadu Vol 6, No 2 (2025): Jurnal Perikanan Terpadu Volume 6 Nomor 2
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpterpadu.v6i2.11916

Abstract

Indo-Pacific Tarpon (Megalops cyprinoides) is one of the marine fish commodities found in East Kalimantan and North Kalimantan. One of the uses of Indo-Pacific fish meat is by processing it into nuggets. Fillers such as tapioca flour cause the texture of the nuggets to be too chewy and rather hard, so alternatives binders such as Gracilaria sp. flour are needed. The purpose of this study was to determine the effect of tapioca flour and Gracilaria sp. flour substitution on the physicochemical characteristics of bulan-bulan fish nuggets. This study used an experimental method with a Completely Randomized Design (CRD) with treatment R0 (20% tapioca flour); R1 (15% tapioca flour :5% Gracilaria sp. flour); R2 (10% tapioca flour:10% Gracilaria sp. flour); R3 (5% tapioca flour: 15% Gracilaria sp. flour); R4 (20% Gracilaria sp. flour) and repeated 3 times. The results of the ANOVA test showed that the substitution of tapioca and Gracilaria sp. flour had a significant effect (p<0.05) on moisture content, protein, fat, ash, carbohydrates, brightness (L*), redness (a*), yellowness (b*), degree of whiteness and EMC (Expressible Moisture Content).  Nugget of bulan-bulan fish substituted with tapioca and Gracilaria sp. flour had a moisture content ranged from (51.89%-52.28%), ash (5.61-6.16%), fat (9.30%-11.29%), protein (32.72% -37.67%), carbohydrates (59.63%-55.77%), EMC (9.51%-25.26%). The results of the folding test Grade A (no cracks if folded in half a circle) and Grade B (cracked if folded in half a circle), with brightness (L*) (61.94-65.98), a* (4.62 - 4.33), b* (21.28 - 23.17) and whiteness (54,91%-56.37%). Based on chemical and physical characteristics, the R2 treatment was the best treatment in this study
THE EFFECT OF TAPIOCA FLOUR AND MOCAF ADDITION ON THE CHEMICAL CHARACTERISTIC OF SEAWEED CRACKERS Tri Karimah Ramadhini; Adlina Ardhanawinata; Seftylia Diachanty; Irman Irawan
Vol 15 No 6 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i6.1985

Abstract

This study evaluated the effect of substituting tapioca flour and Modified Cassava Flour (MOCAF) on the chemical characteristics of crackers formulated with Kappaphycus alvarezii seaweed. Four treatments were prepared with varying proportions of seaweed, tapioca flour, and MOCAF. Chemical analyses included measurements of moisture, ash, protein, fat, carbohydrate and crude fiber content. Results showed that increasing the proportion of seaweed consistently elevated moisture content (5.32-9.23%), ash content (0.98-2.02%), protein content (2.47-4.04%), fat content (0.29-0.52%), carbohydrate content (84.19-90.95%) and crude fiber (1.57-4.04%) levels in the raw crackers. The highest values across all parameters were observed in treatment KR4 (32% seaweed), whereas the lowest values were recorded in treatment KR1 (without seaweed addition). Moisture, ash, and fat content in all treatments complied with the Indonesian National Standard (SNI) for raw crackers. The enhancement in chemical characteristics were primarily attributed to the naturally high levels of fiber, hydrocolloids, minerals, and protein present in Kappaphycus alvarezii seaweed. These findings demonstrate that partial substitution of tapioca and MOCAF flours with seaweed enhances the nutritional profile of crackers, thus potentially yielding products with greater functional value.  
Co-Authors Adlina Ardhanawinata Fitriyana Irma Yuliana Ita Zuraida Mahesa Islamy Eka Juniar Rinda Permai Sari Rizal Rifani Seftylia Diachanty Septiana Sulistiawati Septiana Sulistiyawati Sri Winaryanti Tri Karimah Ramadhini