Article Per Year (5 Year)
p-Index From 2021 - 2026
3.057
P-Index
This Author published in this journals
All Journal JOPS (Journal Of Pharmacy and Science) Jurnal Farmasi Higea Jurnal Dunia Farmasi Diklat Review : Jurnal manajemen pendidikan dan pelatihan Jurnal Pendidikan dan Konseling Jurnal Ilmiah Farmasi Farmasyifa JPK: Jurnal Proteksi Kesehatan FORTE JOURNAL Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat Pharmaceutical Sciences and Research (PSR) JIKA Prosiding Workshop dan Seminar Nasional Farmasi (WSNF) Kartika : Jurnal Ilmiah Farmasi Medical-Surgical Journal of Nursing Research
Nasution, Azlaini Yus
Universitas Abdurab
Religion Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary Other

Published : 24 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 24 Documents
Search

 1   2   3 
Pemanfaatan Limbah Isi Perut Ikan Patin Sebagai Produk Pakan Kucing Dan Cara Digital Marketing Produk Nasution, Azlaini Yus; Larysa Fernenda; Vonny Kurnia Utama; Sepridawati Siregar
JDISTIRA - Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat Vol. 6 No. 1 (2026)
Publisher : Yayasan Rahmatan Fidunya Wal Akhirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58794/jdt.v6i1.1385

Abstract

Limbah dari ikan patin dapat berupa kepala, kulit, isi perut, ekor, tulang, daging serta hati dalam isi perut. Hasil dari limbah pengolahan ikan patin dapat mencapai 76% dari total berat ikan patin yang akan diolah. Hasil pengolahan perikanannya berpotensi yang menghasilkan bahan sisa berupa limbah ikan patin dengan jumlah sekitar 182,88-548 ton pertahunnya, pengolahan ikan patin juga dapat digunakan sebagai tepung ikan dan pakan ternak. Tujuan pelaksanaan kegiatan pengabdian yakni pemanfaatan limbah isi perut ikan patin sebagain produk pakan kucing dan digital marketing. Kegiatan ini telah berhasil dilaksanakan dengan berkolaborasi tim pengabdi yang berasal dari tiga program studai yang ada di Prodi Farmasi, Prodi Pendidikan Dokter dan Prodi Bisnis Digital. Kegiatan dilaksanakan dengan melibatkan mahasiswa. Kelompok sasaran pada kegiatan ini adalah siswa SMKN 8 Pekanbaru berjumlah 60 orang. Metode yang digunakan meliputi penyuluhan, diskusi interaktif, dan evaluasi menggunakan instrumen pretest dan posttest. Hasil pretest menunjukkan rata-rata pemahaman siswa mampu menjelaskan kembali konsep pemanfaatan limbah patin dan strategi pemasaran digital. Kegiatan ini berhasil meningkatkan pemahaman siswa terkait pemanfaatan limbah isi perut ikan patin sebagai pakan kucing sekaligus memperkenalkan keterampilan digital marketing. Hasil ini memperkuat temuan penelitian sebelumnya bahwa edukasi berbasis praktik dan kolaborasi lintas disiplin efektif dalam meningkatkan literasi kewirausahaan siswa.
Addition of Catfish (Pangasius hypophthalmus) Bone Meal as a Source of Calcium in Catfish Nugget Azlaini Yus Nasution
JURNAL FARMASI DAN MAKANAN Vol 6 No 1 (2022): Journal of Pharmacy and Science
Publisher : LPPM Universitas Abdurrab

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36341/jops.v6i1.2836

Abstract

Fish bones contain calcium which can be used as a source of calcium that the body needs. Calcium functions as the formation and maintenance of bones and teeth. The purpose of this study was to determine calcium levels in catfish nuggets after the addition of bone meal derived from catfish. The formula made consisted of F1 (nuggets without the addition of bone meal or calcium carbonate), F2 (nuggets with the addition of catfish bone meal), and F3 (nuggets with the addition of calcium carbonate). Analysis of calcium content using atomic absorption spectrophotometry method. The calcium content in catfish nuggets were F1=350.010 mg/100 grams, F2=1025.335 mg/100 grams, and F3=1498,058 mg/100 grams. Bone flour from catfish added can increase the calcium content in catfish nuggets.
Antimicrobial Activity of Striped Catfish (Pangasius hypophthalmus) Gelatin-Based Edible Film Incorporated with Betel Leaf (Piper betle L.) Extract as an Oral Freshener Azlaini Yus Nasution; Athilya Putri Marundani; Nadya Putri Serawaidi
Jurnal Ilmu Kesehatan Abdurrab Vol. 3 No. 4 (2025): Volume 3 Nomor 4 Desember 2025
Publisher : LPPM Universitas Abdurrab

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Innovation in the food industry continues to develop, particularly in the design of edible packaging materials (edible films). In addition to their packaging function, edible films have potential applications as oral freshening preparations capable of refreshing breath and reducing oral malodor. The development of such preparations can be combined with natural ingredients possessing biological activities, such as green betel leaf (Piper betle L.), which is known for its antibacterial and antifungal properties. This study aimed to evaluate the antimicrobial and antifungal activities of edible films based on striped catfish (Pangasius hypophthalmus) skin gelatin incorporated with green betel leaf extract. This research employed a laboratory-based experimental design, beginning with the extraction of gelatin from catfish skin, followed by the formulation of edible films containing betel leaf extract at concentrations of 0%, 1%, 2%, and 3%. Antimicrobial and antifungal activities were assessed using the disk diffusion method against Staphylococcus aureus, Streptococcus mutans, and Candida albicans.The results demonstrated that increasing the concentration of betel leaf extract enhanced the inhibition zones against the tested microorganisms. The highest inhibition zones against Staphylococcus aureus and Streptococcus mutans were observed at a 3% extract concentration, measuring 16.30 mm and 12.00 mm, respectively. Antifungal activity against Candida albicans showed relatively small but concentration-dependent increases in inhibition zones. Striped catfish skin gelatin–based edible films incorporated with green betel leaf extract show promising potential as antimicrobial oral freshening preparations.
Evaluation of Edible Film and Capsule Shell Characteristics Based on Catfish Skin Gelatin (Pangasius hypophthalmus) Incorporated with Konjac Glucomannan Azlaini Yus Nasution; Ramayani; Deri Islami
Jurnal Ilmu Kesehatan Abdurrab Vol. 4 No. 2 (2026): Volume 4 Nomor 2 Juni 2026
Publisher : LPPM Universitas Abdurrab

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Gelatin is a raw material used in the manufacture of capsule shells and is obtained through the partial hydrolysis of collagen derived from animal skin or bones. Catfish (Pangasius hypophthalmus) skin is considered an alternative source of halal and sustainable gelatin. The addition of konjac glucomannan (KGM), a natural polysaccharide extracted from konjac tubers and composed of glucose and mannose units, is expected to improve the physical characteristics of the resulting capsule shells. This study aimed to evaluate the characteristics of edible films and capsule shells based on catfish skin gelatin with the addition of konjac glucomannan at concentrations of 6%, 7%, and 8%. The characterization of the edible films included pH, thickness, tensile strength, and elongation percentage. The capsule shells were evaluated based on shell dimensions, shell volume, moisture content, and disintegration time in water and acidic medium. The results showed that all formulations met the specified requirements for pH, thickness, tensile strength, elongation percentage, capsule shell volume, and disintegration time in water. Based on these findings, it can be concluded that catfish skin gelatin supplemented with konjac glucomannan has the potential to be used as a raw material for hard capsule shells. However, further formulation optimization is required to improve product quality, particularly with respect to moisture content and disintegration time in acidic medium.
Co-Authors Ardiansyah Ardiansyah Athilya Putri Marundani Dhea Ananda Dini Mardhiyani Evi Novita Fatiha Ulfa Fernenda, Larysa Fitri Ayu Harmita Harmita Harmita Harmita, Harmita Heri Safitri Ira Oktaviani Islami, Deri Isna wardaniati Larysa Fernenda Mardhiyani, Dini Marlinda marlinda Marlita, Lora Marwan, Deinike Wanita Nadya Putri Serawaidi Nuraisyah Nuraisyah Oktori Nadela Pratiwi, Denia Putriani, Kony Ramayani Renni Izmi Indriani Sepridawati Siregar Sherly Putri Arsila Sherly Putri Arsila Sintia Ayu Lestari Susi Endrini Virgiawan Saputro Vonny Kurnia Utama vonny kurnia utama Vonny Kurnia Utama Wahyu Margi Sidoretno Wahyuni, Intan Sri Wardaniati, Isna Wiwi Sartika Yahdiana Harahap Yan Hendrika Yan Hendrika Yan Hendrika Yola Frimananda Yusmaharani, Yusmaharani