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Pangestika, Widya
Department Of Fisheries Product Processing, Politeknik Kelautan Dan Perikanan Pangandaran, Babakan Street KM. 02, Pangandaran,
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

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Pengaruh Iradiasi Gamma dan Penyimpanan Dingin terhadap Kandungan Proksimat, pH, dan ALT Filet Ikan Jenaha Widya Pangestika; Satriya Abrian; Deden Yusman Maulid; Kusuma Arumsari; Sugili Putra; Farakh Fadila Windiarti; Vipi Herawati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 25 No 1 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(1)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v25i1.38521

Abstract

Fish and fishery products are perishable foodstuffs. One technology to prolong the shelf life of fish is gamma irradiation. Irradiation is able to break the bonds of bacterial DNA chains, thereby inhibiting bacterial growth. The application of irradiation technology will certainly be much more effective when combined with other preservation technologies, such as storage at cold temperatures. In this study, skinless jenaha fish fillet (Lutjanus sp.) was irradiated at doses of 0 kGy, 3 kGy, 5 kGy, and 8 kGy. After being irradiated at a certain dose, fish fillets were stored for 6 days at a cold temperature of 5oC. Based on the results of the proximate analysis, it was found that irradiation technology did not cause significant changes to the moisture content, ash content, and fat content but slightly reduced the protein content of fish fillets. Furthermore, it was found that in terms of pH, fish fillets that were not irradiated and irradiated fish fillets were still categorized as fresh fillets until storage on the 6th day. Although the amount of bacterial contamination in fish fillets that were not irradiated was much greater than that of irradiated fish fillets, the number of bacterial contaminants in all treatments of fish fillets was still below the threshold set by SNI 7388: 2009. The pH value and the amount of bacterial contamination in all treatments Fish fillets tend to increase with the length of the storage process.
The Analysis of Pollutant Parameters in Tofu Wastewater after being Treated by Contact Glow Discharge Electrolysis Widya Pangestika; Nelson Saksono
JURNAL INTEGRASI PROSES VOLUME 9 NOMOR 1 JUNI 2020
Publisher : JURNAL INTEGRASI PROSES

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36055/jip.v9i1.7492

Abstract

Background and Objective: There are many Small, Micro and Medium Enterprises engaged in tofu processing in Indonesia. Some of them still dumped their waste directly into the river, causing the river to become turbid, had bad odor, and many aquatic organisms in the water died. Tofu wastewater contained high pollutant parameters, such as: COD, BOD, TOC, and TSS therefore, we need an effective wastewater treatment that could reduce the level of these parameters to below the standards set by the government. Materials and Methods: We used Contact Glow Discharge Electrolysis (CGDE) to treat the wastewater. Besides these four parameters, we also measured pH solution at several CGDE process voltage variations and analyzed the content of compounds contained in the initial tofu wastewater and the waste that had been treated by using CGDE. Results: From this study, we knew that the higher the voltage we used, the more acidic the solution would become. In the same operating condition, the percentage of TOC degradation was lower than the percentage of COD degradation. Voltage of 750 V gave the lowest COD and TOC values, respectively 446.6 mg/L and 320 mg/L. In addition, the best voltage that could reduce BOD and TSS degradation by 37% and by 80.2% respectively, was 650 V. Conclusion: CGDE process was able to degrade complex compounds in tofu wastewater into compounds with simpler molecular structures, such as Tris (2,4-di-tert-butylphenyl) phosphate and eicosane.
Utilization of jeruju leaves extract (Acanthus ilicifolius) as a raw anti-acne cream Nusaibah Nusaibah; Widya Pangestika; Herry Herry
Agrikan: Jurnal Agribisnis Perikanan Vol 14, No 1 (2021)
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.14.1.16-24

Abstract

Jeruju (Acanthus ilicifolius) is abundant in mangrove ecosystems in Indonesia and has high antibacterial, antioxidant and anti-inflammatory properties. In addition, the many uses of hazardous chemicals in anti-acne creams are the reason for the need of alternative natural ingredients for making anti-acne creams. So that in this study the use of jeruju leaf extract was added as an active ingredient of anti-acne cream. This research method was carried out by extracting the leaves of jeruju using ethanol solvent then made anti acne cream with extract concentrations of 1%, 5%, 10%, 15%. After that, sensory testing, TPC, antioxidant activity and antibacterial activity against acne-causing bacteria, namely Propionibacterium acne were carried out. The results of the antibacterial activity test of the four concentrations against P.acne produced inhibition zones with a range of values, namely 10.35-12.72 mm.. In testing the antioxidant activity, the best results were obtained at a concentration of 15% extract with an IC50 value of 98.80 ppm. From these results it can be concluded that jeruju is proven to inhibit P.acne bacteria, so that it has the potential to be used as an active ingredient in making anti-acne creams. Suggestions that can be given for further research are to make jeruju extract into a form that is more acceptable to consumers in terms of odor and color without reducing its content.
PEMBUATAN SABUN MANDI PADAT DENGAN PENAMBAHAN EKSTRAK DAUN AVICENNIA MARINA Widya Pangestika; Satriya Abrian; Rabiatul Adauwiyah
Jurnal Teknologi Agro-Industri Vol 8 No 2 (2021): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v8i2.146

Abstract

Avicennia marina is a type of mangrove that is widely found in the coastal areas of Pangandaran Beach. In the leaves, there are alkaloid compounds, steroids and tritepenoid which are effective as antibacterial agents, besides that there are also flavonoid compounds that are effective as antioxidants. The antioxidant content in A. marina leaves can be used as a substitute for synthetic antioxidants BHT (butylated hydroxytoluene). Making soap by utilizing the antioxidant content in A. marina leaves was needed to replace synthetic antioxidants replace synthetic antioxidants that could cause allergies to the skin and carcinogenic. In this study, solid bath soap making with the addition of A. marina leaf extract used 4 treatments, namely P1 (0% leaf extract), P2 (2,07% leaf extract), P3 (4,14% leaf extract), P4 (6,21% leaf extract). The tests carried out were physical observation, pH, hedonic, foam height and foam stability, and cleanability test. It was known that the pH of all soap treatments met the standard. The hedonic test gave the result that P2 soap was the most preferred soap, with a score of 6,85. P4 provided the lowest level of foam stability and rigidity. From the overall observation, P2 was the best formulated solid bath soap.
ANALISIS PROKSIMAT KEONG MAS DARI POKLAHSAR MAJU JAYA, TEGAL Widya Pangestika; Satriya Abrian; Nita Nita; Sunan Wijaya
Marlin : Marine and Fisheries Science Technology Journal Vol 1, No 1 (2020): (Februari, 2020)
Publisher : Politeknik Kelautan dan Perikanan Pangandaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (199.168 KB) | DOI: 10.15578/marlin.V1.I1.2020.7-15

Abstract

Poklahsar Maju Jaya yang berlokasi di Tegal memproduksi banyak produk olahan perikanan. Salah satu produk olahan perikanan yang menjadi andalan pada Poklahsar ini adalah Keong Mas. Keong Mas termasuk ke dalam value added product yang diolah dengan menggunakan bahan baku daging ikan giling. Penelitian ini bertujuan untuk mengetahui proses pengolahan Keong Mas sebagai value added product, dan mengetahui nutrisi produk Keong Mas melalui analisis proksimat pangan. Terdapat dua jenis data dalam penelitian ini, antara lain: data primer dan data sekunder. Data primer diperoleh melalui pengamatan langsung, sementara data sekunder diperoleh melalui hasil analisis proksimat yang dilakukan oleh Poklahsar Maju Jaya. Metode analisis yang digunakan dalam penelitian ini adalah analisis deskriptif. Jenis ikan yang digunakan oleh Poklahsar Maju Jaya untuk membuat produk olahan berupa Keong Mas adalah Ikan Swangi (Priacanthus tayenus). Jenis ikan ini banyak tersedia di perairan Tegal sehingga memudahkan untuk pengolahan yang berkelanjutan. Proses pengolahan Keong Mas terdiri dari beberapa tahapan, antara lain: penerimaan bahan baku, pencucian, thawing, pencampuran dan pengadonan, pembentukan, pemasakan, pendinginan, sortasi, pengemasan dan pelabelan, penyimpanan, dan pemuatan. Berdasarkan hasil analisis proksimat, diketahui bahwa kadar air merupakan komponen penyusun yang paling tinggi di dalam produk Keong Mas, yaitu sebesar 55.28%, dan disusul dengan kadar karbohidrat total adalah 34.90%. Apabila dibandingkan dengan SNI 7656:2013, maka gizi dalam produk Keong Mas memenuhi standar yang telah ditentukan.Poklahsar Maju Jaya, located in Tegal, produces many processed fishery products. One of the featured processed fishery products in Poklahsar is Keong Mas. Keong Mas is included in the value added product which is processed by using raw material for ground fish meat. This study aims to determine the processing of Keong Mas as a value added product, knowing the nutrition of Keong Mas through proximate analysis. There are two types of data in this study, including primary data and secondary data. Primary data were obtained through direct observation, while secondary data were obtained through proximate analysis results conducted by Poklahsar Maju Jaya. The analytical method used in this research is descriptive analysis. The type of fish used by Poklahsar Maju Jaya to make Keong Mas is Swangi (Priacanthus tayenus) fish. This type of fish is widely available in Tegal waters making it easier for sustainable processing. Processing of Keong Mas consists of several stages, including: receipt of raw materials, washing, thawing, mixing and mixing, forming, cooking, cooling, sorting, packaging and labeling, storage, and loading. Based on the results of proximate analysis, it was known that water content was the highest constituent component in Keong Mas, which was equal to 55.28%, and followed by carbohydrate level, which was equal to 34.90%. When being compared to SNI 7656:2013, the nutrition in Keong Mas met the specified standards.
PENYULUHAN OPTIMALISASI PERAN KOPERASI PETERNAK IKAN UNTUK MENINGKATKAN KESEJAHTERAAN DI DESA CINTAKARYA, PARIGI, PANGANDARAN Endah Yuniarti; Deden Yusman Maulid; Widya Pangestika
RESWARA: Jurnal Pengabdian Kepada Masyarakat Vol 3, No 2 (2022)
Publisher : Universitas Dharmawangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46576/rjpkm.v3i2.1789

Abstract

Salah satu kegiatan tri dharma perguruan tinggi adalah pengabdian kepada masyarakat. Politeknik Kelautan dan Perikanan Pangandaran (PKPP) melaksanakan salah satu tri dhrama tersebut di Desa Cintakarya, Kecamatan Parigi, Pangandaran. Kegiatan pengabdian kepada masyarakat dilaksanakan dengan penyuluhan terkait optimalisasi peran koperasi peternak ikan. Peran koperasi peternak ikan sangatlah penting dalam tataniaga dan pemasaran hasil budidaya ikan, mengingat semangat yang dibawa koperasi merupakan semangat gotong royong dan kekeluargaan dalam mencapai tujuan organisasi. Optimalisasi peran koperasi yang melibatkan anggota koperasi (peternak ikan), pemerintah, industri, dan akademisi diharapkan dapat memberikan dampak positif khususnya bagi peternak ikan. Penyuluhan optimalisasi peran koperasi peternak ikan ini dapat dinyatakan mencapai target yang diharapkan dengan kehadiran 89,28% peserta dan antusiasme peserta yang tinggi
Pemanfaatan Buah Bakau Rhizophora sp. dan Sonneratia sp. sebagai Bahan Baku Kopi Analog: Utilization of Mangrove Fruit Rhizophora sp. and Sonneratia sp. as Raw Material for Analog Coffee Nusaibah Nusaibah; Cahya Mirawati Putri; Widya Pangestika; Novi Luthfiyana
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 25 No 2 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v25i2.39852

Abstract

Mangrove are plants that are commonly found on the coast of Indonesia. However, although mangrove are rich in nutrients and antioxidants, they have not been widely used as consumer goods. Product development from mangrove fruits as raw materials is required, including analog coffee made from the mangrove fruit of Rhizophora sp. and Sonneratia sp. The purpose of this study was to determine the proximate levels, antioxidants and consumer preferences through hedonic testing of each mangrove coffee production. Three raw material treatments used in this study were pure commercial ground coffee arabica type (K0) as a control, analog coffee made from the mangrove fruit Rhizophora sp. (K1), and Sonneratia sp. (K2). The results showed that the percent moisture content was in the range of 3.33-7.31% and the ash content was in the range of 2.57-3.16% of the two parameters, both samples (K1 and K2) had meets the standard SNI for coffee. 01-3542-2004. While the fat content is 9.06% - 12.6% and the protein content 7.09-11.59% of the two parameters, the highest value was achieved with the K2 treatment. Based on the antioxidant activity test in % of the inhibitory units, the percentage results were between 61.63-77.15% with the highest value K2 achieved. Based on the hedonic test, the preference for color (neutral-like), aroma (like), taste (like), texture (like). Differences in the raw materials used have a significant effect on the aroma and color, while taste and texture do not affect the preference.
Proximate and Organoleptic Analysis of Crackers With The Addition of Tuna Fish Bone Meal (Thunnus sp) Nusaibah Nusaibah; Zulhasbi Hutabarat; David Indra Widianto; Satriya Abrian; Deden Yusman Maulid; Widya Pangestika; Kusuma Arumsari
JURNAL AGRIKAN (Agribisnis Perikanan) Vol 14 No 2 (2021): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1324.015 KB) | DOI: 10.52046/agrikan.v14i2.790

Abstract

Solid waste from the tuna fish processing industry produces a very abundant amount of waste and has not been utilized properly, even though one type of waste, namely fish bones, has high proximate nutritional content. Tuna fish bone meal is one of the uses fish bone waste treatment which is suitable as additional ingredient for making crackers to add proximate value to the product. Therefore, a study was conducted to determine the proximate and organoleptic content of crackers with the addition of tuna fish bone meal. From this study, the highest organoleptic (hedonic) test results were obtained in the addition of 5% tuna fish bone meal, then proximate test was carried out with a water content value of 7.89%, ash content 23.26%, fat content 5.21%, carbohydrate content is 58.4% and protein content is 5.24%. While the crackers without the addition of tuna bone meal had a water content of 7.40%, ash content of 14.06%, fat content of 4.21%, carbohydrate content of 70.86% and protein content of 3.47%. These results indicate that the proximate content, especially protein, fat and mineral content in the crackers with the addition of tuna is higher than the crackers without the addition of tuna bone meal.
The Proximate Content of Mackerel Fish (Scomberomorus commerson) with Different Drying Methods Deden Yusman Maulid; Ronald Septiawan Putra; Nusaibah Nusaibah; Satriya Abrian; Widya Pangestika; Kusuma Arumsari; Endah Yuniarti
JURNAL AGRIKAN (Agribisnis Perikanan) Vol 14 No 2 (2021): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1385.296 KB) | DOI: 10.52046/agrikan.v14i2.851

Abstract

Fish skin is one of kind by-products of the fillet industry and the fish processing industry. Mackerel skin has not been used optimally, although it has good economic potential and has high nutritional content. This study aims to obtain the best drying method based on the proximate content produced in mackerel fish skin chips. The drying method used are natural drying using sun dried and artificial drying method using oven dried. The parameter observed was the proximate content of mackerel chips. The proximate content was obtained using the AOAC(2005) method. The results of the proximate test on mackerel skin chips with oven drying method are: the value of water content 12.85%, ash content of 16.12%, fat content of 17.74%. Carbohydrates 24,00%, Protein content 28,91%. While the proximate value using the sun drying method contains 9.21% moisture, 6.73% ash content, 17.74% fat content, 40.66% carbohydrates, and 29.95% protein content. The best drying method is obtained by sun dried method because it gives the smallest moisture (9.21%) and the highest protein content (29.95%).
Protein Content and Physical Characteristics of Chocolate Coated Manyung Fishtick (Arius thalassinus) Satriya Abrian; David Indra Widianto; Amri Iskandar; Widya Pangestika; Deden Yusman Maulid; Nusaibah Nusaibah; Kusuma Arumsari
JURNAL AGRIKAN (Agribisnis Perikanan) Vol 14 No 2 (2021): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1381.274 KB) | DOI: 10.52046/agrikan.v14i2.857

Abstract

Catfish (Arius thalassinus) is one of favourite consumed fish in pangandaran. It is widely used as a raw material for jambal roti salted fish. Apart from being used as salted fish, Catfish can also be processed into Fishstick which are rich in protein. The purpose of this reaserach is to determine the protein content and physical characteristic of Chocolate Coated Manyung Fishtick. Catfish meat used in the manufacture of fishstick is 0 %, 20%, 30%, 40%. The Protein contents were analysed using Kjeldahl methode. The result showed that fishtick with 40% Catfish meat has the highest protein content of 3,89%. The addition of Catfish meat had a significant effect on the characteristics of organoleptic properties. Based on hedonic testing, fishtick with the concentration of 40% fish meat is a formulation with the best acceptance to an aroma value of 7,63, a taste of 7,43 and a color of 7,17 wich indicates the spesification of the average value. The result of self life test also showed that the fishtick with concentration of 30% fish meat is the most durable according to aroma, taste, and texture analysis.
Co-Authors Amri Iskandar Arpan Nasri Siregar Cahya Mirawati Putri David Indra Widianto Deden Yusman Maulid Deden Yusman Maulid, Deden Yusman Endah Yuniarti Endah Yuniarti Farakh Fadila Windiarti Fitria Widyasari Putri Herry Herry Kusuma Arumsari Kusuma Arumsari Kusuma Arumsari Mochammad Rizky Arfipratama Natalia Prodiana Setiawati Natalia Prodiana Setiawati Nelson Saksono Nita Nita Novi Luthfiyana Nusaibah - Nusaibah Rabiatul Adauwiyah Ronald Septiawan Putra Satriya Abrian Satriya Abrian Satriya Abrian Sholekha Nur Karim Sholekha Nur Karim Putri Salen Sugili Putra Sugili Putra Sunan Wijaya Thia Jenika Rhamadani Tri Rahayu Andayani Vipi Herawati Zulhasbi Hutabarat