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All Journal Jurnal Penelitian Saintek Jurnal Lamellong: Pengabdian Kepada Masyarakat
Besse Firma Jamal
Universitas Wira Bhakti
Religion Humanities Decision Sciences, Operations Research & Management Environmental Science Social Sciences Other

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Effectiveness of soaking in bilimbi (Averrhoa bilimbi) extract in the treatment of formalin-contaminated salted lencam fish (Lethrinidae) Harianti Harianti; Meri Astuti; Ratnawati Ratnawati; Besse Firma Jamal
Jurnal Penelitian Saintek Vol 31, No 1 (2026)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jps.v30i1.94485

Abstract

The widespread use of formalin as an illegal preservative in fish products poses serious risks to public health, highlighting the urgency of developing safe and natural mitigation methods. This study investigates the effectiveness of soaking salted lencam fish (Lethrinidae) in bilimbi (Averrhoa bilimbi L.) extract to reduce formalin levels. The research was conducted from August to September 2022 in three traditional markets—Palattae, Laccibung, and Patimpeng—in Bone Regency, Indonesia, with laboratory analysis performed at the Fishery Product Quality Implementation Center. An experimental approach was used, involving samples obtained from six fish traders, of which two samples (A1 and B2) were identified as positive for formalin contamination. These samples were treated by soaking in 70% bilimbi extract for 30 minutes, and data were analyzed using a paired t-test with SPSS 16.0. The results showed a notable reduction in formalin levels, where sample A1 decreased from 9 mg/kg to 5.6 mg/kg and sample B2 from 9 mg/kg to 5.2 mg/kg, with an average reduction of approximately 62% (60% and 64%, respectively). These findings indicate that bilimbi extract is effective as a natural agent for reducing formalin contamination in salted fish products. In conclusion, soaking salted lencam fish in bilimbi extract provides a practical and safer alternative for improving food safety and protecting consumer health. 
Teknologi Pengolahan Bandeng Tanpa Duri untuk Meningkatkan Keterampilan Ibu-Ibu Majelis Taklim Al Fattah Sudiang Harianti Harianti; Jumrawati Jumrawati; Husni Angraeni; Mutemainna Karim; Sri Rukmini Kustam; Besse Firma Jamal
Jurnal Lamellong: Pengabdian Kepada Masyarakat (JLPM) Volume 2, Nomor 1, April 2025
Publisher : ASHA Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70188/6jprc808

Abstract

Ikan bandeng merupakan salah satu ikan yang menjadi komoditas unggulan yang memiliki kandungan protein yang sangat tinggi. Pemanfaatan ikan bandeng sebagai bahan baku  baku produk olahan antara lain nugget, bakso, pempek, siomay, otak-otak ikan telah banyak dilakukan.  Ikan bandeng memiliki kelemahan bila dikonsumsi langsung dengan adanya tulang dan duri yang cukup banyak di dalam tubuhnya sehingga sebagian masyarakat tidak mengonsumsinya.  Upaya meningkatkan konsumsi bandeng dengan membuang semua duri yang ada melalui pelatihan penerapan teknologi pengolahan bandeng tanpa duri. Kegiatan Pengabdian Kepada Masyarakat melalui kegitan penyuluhan dan pelatihan ini berdampak positif dalam peningkatan pengetahuan dan keterampilan Ibu-ibu pengurus dan anggota Majelis Taklim Al-Fattah Sudiang Makassar terkait manfaat dan nutrisi ikan bandeng, teknologi diversifikasi pengolahan bandeng tanpa duri, dan teknik pengolahan bandeng tanpa duri. Program Pengabdian Kepada Masyarakat ini telah mendukung program pemerintah dalam hal ini Kementerian Kelautan dan Perikanan yaitu Program Gemarikan (Gerakan Memasyarakatkan Makan Ikan). Peserta sangat antusias mengikuti kegiatan Pengabdian Kepada Masyarakat dan berharap agar selanjutnya diadakan lagi kegiatan pelatihan diversifikasi pengolahan berbahan baku ikan bandeng tanpa duri   
Co-Authors Harianti Harianti Husni Angraeni Jumrawati Jumrawati Meri Astuti Mutemainna Karim Ratnawati Ratnawati Sri Rukmini Kustam