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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia JURNAL IPTEKS PEMANFAATAN SUMBERDAYA PERIKANAN Dinamisia: Jurnal Pengabdian Kepada Masyarakat Dharma Bakti Marine Kreatif
Novi Luthfiyana
Departemen Teknologi Hasil Perikanan, Fakultas Perikanan Dan Ilmu Kelautan Universitas Borneo Tarakan
Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Social Sciences Other

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Characteristics of Peel Off Gel Mask From Seaweed (Eucheuma cottonii) Porridge Novi Luthfiyana; Nurhikma Nurhikma; Taufik Hidayat
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (306.781 KB) | DOI: 10.17844/jphpi.v22i1.25888

Abstract

The aim of this study was to determine the best concentration of E. cottonii seaweed porridge in the formulation of peel off gel masks. The main materials used in this study were E. cottonii and other basic substances of peel off gel mask. The analytical methods used were the total microbial and antioxidant test on the E. cottonii slurry preparation. Mask preparations were analyzed for physical stability, pH, duration of preparation, drying, viscosity and homogeneity. The experimental design used was a Completely Randomized with four treatments by adding E.cottonii porridge 0%, 10%, 15% and 20% respectively  with two replications.The results showed that the best peel off gel mask was formulation with the addition 20% of E.cottonii. Microbes were not found in E. cottonii porridge. The antioxidant activity of E. cottonii porridge had IC50 value of 137.35±0.35 μg / mL. Consumer acceptance of products through sensory testing in the category of likes. The peel off gel mask has good physical stability, proven by no changes in color, odor as well as  gel texture. The pH value of the preparation of peel off gel mask is  in line with  SNI and pH balance of normal human skin. The best viscosity value of peel off gel mask is 14,003 cps. The time needed for the mask to dry for an average of 25 minutes and homogeneity is characterized by the absence of secondary particle aggregation.
Karakteristik Thalamitha sp. Hasil Tangkapan Samping Nelayan di Kota Tarakan sebagai Bahan Baku Pangan Bergizi: Fisheries By-Catch at Tarakan City as a source of Nutritious Food Novi Luthfiyana; Stephanie Bija; Heni Irawati; Awaludin Awaludin; Andi Ramadani
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 2 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(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.v24i2.33449

Abstract

Mottled swimming crab (Thalamita sp.) is one of the largest genus in the Portunidae subfamily having a smaller size and lower price compared to the other types of crab. Mottled swimming crab is a by-catch of fishermen in the Tarakan city and could be developed as a food source. The purpose of this study was to determine chemical composition, fatty acid profile and heavy metal content of mottled swimming crab. Whole body of the crab except claws and carapace was analyzed. The results showed mottled swimming crab contained 70.05% moister, 9.89% protein, 0.25% fat, 13.02% ash, 2.52% crude fiber and 6.84% carbohydrates content. The crab contained saturated fatty acids (SFA) amounted to 12.64%, monounsaturated fatty acids (MUFA) 5.46% and polyunsaturated fatty acids (PUFA) 8.73%. The content of Cd, Hg and Pb was still below the maximum limit allowed by Indonesian National Standard. The Keraca crab is proven to be safe to use as food and nutritious.
KARAKTERISTIK NILAI GIZI DAN MUTU SENSORI SOSIS IKAN GULAMAH (Nibea albiflora) DENGAN PENAMBAHAN DAGING AYAM Nurhikma Nurhikma; Novi Luthfiyana; Diana Maulianawati; Ade Fitriani
Jurnal IPTEKS Pemanfaatan Sumberdaya Perikanan Vol. 6 No. 12 (2019)
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (129.973 KB) | DOI: 10.20956/jipsp.v6i12.7801

Abstract

Penelitian ini bertujuan untuk meningkatkan kualitas fisik produk sosis ikan dengan penambahan daging ayam broiler sehingga memberikan tekstur yang lebih baik pada sosis ikan dan mampu meningkatkan penerimaan sosis ikan pada konsumen. Pada penelitian ini dilakukan 2 perlakuan yakni sosis ikan 100% dan sosis ikan dengan penambahan daging ayam 30% kemudian dilakukan uji mutu sensori menggunakan uji kesukaan skala 1-7 dan uji proksimat. Sosis ikan gulamah 100% menghasilkan kenampakan (5,17%), aroma dan tekstur (5,00%), dan rasa (5,40%) dengan protein sebesar (6,67%) sedangkan sosis ikan dengan penambahan daging ayam (30%) memberikan kenampakan (4,90%), aroma (5,33%) tekstur (4,83), dan rasa (5,80%) dengan protein sebesar (7,45%).
PELATIHAN DIVERSIFIKASI PRODUK KEPITING KERACA BERBASIS ZERO WASTE DI UKM DESAKITARA Novi Luthfiyana; Stephanie Bija; Heni Irawati; Andi Ramadani; Anhar Rozi
Jurnal Marine Kreatif Vol 5, No 2 (2021): Marine Kreatif
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jmk.v5i2.4477

Abstract

Keraca crabs are a small genus of portunidae that the community has begun to develop into food products. To increase the economic value and reduce the accumulation of processing industrial waste, keraca crab products can be carried out with the concept of zero waste. This activity aims to increase knowledge, skills and increase production through diversification of processed crabs with the concept of zero waste. The method of this activity begins with the stages of preparation, counseling and socialization, training, evaluation and follow-up. Training on the diversification of crab products was carried out with partners, namely UKM Desakitara. The results of this activity are able to increase partner's knowledge and technology, improve partner skills in processing Keraca crab waste into nutritious food products and be able to produce two new products, namely petis and ikat crackers. The new products produced are able to increase partner production.
Aplikasi Pewarnaan Bahan Alam Mangrove Pada Kain Batik Sebagai Diversifikasi Usaha Masyarakat Heni Irawati; Novi Luthfiyana; Imra; Triyana Wijayanti; Andi Izza Naafilah; Sari Wulan
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 2 (2020): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (332.491 KB) | DOI: 10.31849/dinamisia.v4i2.3982

Abstract

Kota Tarakan merupakan kota yang berada di daerah pesisir dengan potensi hutan mangrove yang dapat tumbuh subur di daerah tersebut. Mangrove dapat dimanfaatkan sebagai bahan pewarna alam dalam proses pembuatan batik yang ramah lingkungan. Bahan pewarna alami dapat dibuat sendiri dengan memanfaatkan potensi lokal. Namun masyarakat Kota Tarakan khususnya Kelurahan Gunung Lingkas belum memiliki pengetahuan dan keterampilan dalam mengolah mangrove menjadi bahan pewarna kain batik dan belum memiliki peralatan dan bahan yang memadai. Oleh karena itu, sangat penting dilakukan kegiatan yang dapat meningkatkan pengetahuan dan kompetensi masyarakat dalam mengolah mangrove menjadi bahan pewarna alam dalam proses pembuatan batik. Metode yang digunakan dalam kegiatan ini adalah pelatihan dengan melibatkan mitra secara langsung dalam proses pembuatan zat warna dan pengaplikasiannya pada kain. Target luaran yang diharapkan dari kegiatan ini adalah terbentuknya suatu kelompok masyarakat yang dapat menghasilkan produk kain batik ramah lingkungan. Keberhasilan dari kegiatan ini akan meningkatkan ekonomi masyarakat di Kelurahan Gunung Lingkas Kota Tarakan.
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.
PENERAPAN STRATEGI PEMASARAN PRODUK HASIL PERIKANAN UMKM DESAKITARA BERBASIS ONLINE Heni Irawati; Novi Luthfiyana; Stephanie Bija
DHARMA BAKTI Dharma Bakti-Vol 5 No 2-Oktober 2022
Publisher : LPPM IST AKPRIND Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34151/dharma.v5i2.4063

Abstract

Karaca crab is one of the processed fishery products from Desakitara UMKM, located in Juata Permai Village, Tarakan City. The processed products of keraca crab have the potential for nutritional and economic value. However, the application of marketing strategies carried out by Desakitara SMEs has not been optimal, so their distribution is still limited and not well known to the public. This activity aims to provide marketing assistance for fishery products to MSME Desakitara Tarakan City through community service programs. The activity method starts from the preparation, socialization, mentoring, and monitoring and evaluation stages. The results of the activities that have been carried out are increasing partner knowledge and technology related to online-based marketing, increasing partner skills and creativity in marketing by applying the 4P principles: product (product in the form of goods/services), price (price), promotion (promotion) and place, as well as increasing sales and income of Desakitara MSME partners. After the activity has been carried out, Desakitara MSMEs are now productive again. There is an increase in income to support the development of the potential of tropical marine resources. Keywords: crustacean crab, promotion, savory crabs
PENERAPAN SANITATION AND HYGIENE DALAM PROSES PRODUKSI SAVORY CRABS DI UKM DesaKitara Stephanie Bija; Novi Luthfiyana; Andi Ramadani; Heni Irawati; Maslan Maslan; Anhar Rozi; Burhanis Burhanis
Marine Kreatif Vol 6, No 2 (2022): Marine Kreatif
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jmk.v6i2.6546

Abstract

Savory crabs is a typical souvenir product of Tarakan city which was made from keraca crab raw materials. The processing of savory crabs must pay attention to sanitation and hygiene for producing safe products for consumption. Sanitation includes a clean and aseptic way of working, while hygiene is defined as the implementation of sanitation principles to maintain environmental health and cleanliness. The purpose of this activity was to know the implementation of sanitation and hygiene in the production process of savory crabs at UKM DesaKitara. The methods used were observation, interviews, socialization, evaluation and follow up. The aspects of sanitation and hygiene was observed include water safety, sanitation and hygiene of raw materials, sanitation and hygiene of workers, sanitation and hygiene of equipments, as well as sanitation and hygiene of end products. In addition, prevention of cross-contamination and waste handling are also observed.
Pengolahan Limbah Hasil Samping dari UMKM Bandeng Cabut Duri (BADURI) di Kota Tarakan menjadi Produk Tepung dan Minyak Ikan Novi Luthfiyana; Stephanie Bija; Ferica Christianawati Putri; Ricky Febrinaldy Simanjuntak; Diana Maulianawati; Nuraini Nuraini; Elizabet Elizabet; Anhar Rozi
Marine Kreatif Vol 7, No 1 (2023): Marine Kreatif
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/mk.v7i1.7950

Abstract

Semakin berkembangnya UMKM produk olahan berbasis ikan bandeng membuat limbah hasil samping yang dihasilkan juga semakin melimpah. Tujuan dari kegiatan Program Kemitraan Masyarakat (PKM) ini adalah melakukan sosialisasi dan pelatihan pembuatan produk tepung dan minyak ikan dari limbah hasil samping BADURI sehingga mampu menerapkan IPTEK, meningkatkan ekonomi mitra dan mengatasi masalah pencemaran lingkungan. Metode kegiatan PKM ini terdiri dari tiga tahap meliputi penyuluhan/sosialisasi, pelatihan dan pendampingan, serta evaluasi dan monitoring. Hasil kegiatan PKM ini mitra mampu menerapkan IPTEK terkait pemanfaatan limbah hasil samping bandeng cabut duri (BADURI). Adanya sosialisasi dan pelatihan mampu meningkatkan keterampilan peserta dalam membuat produk tepung ikan dari tulang dan minyak ikan dari jeroan BADURI, sehingga dapat membuka peluang usaha dan meningkatkan kesejahteraan keluarga. Pengolahan limbah hasil samping juga mampu mengatasi masalah pencemaran lingkungan. 
Co-Authors Ade Fitriani Andi Izza Naafilah Andi Ramadani Andi Ramadani Anhar Rozi Anhar Rozi Anhar Rozi Awaludin, Awaludin Burhanis Burhanis Cahya Mirawati Putri Elizabet Elizabet Ferica Christianawati Putri Heni Irawati Heni Irawati imra imra Maslan Maslan Maulianawati, Diana Nuraini Nuraini Nurhikma Nurhikma Nusaibah - Nusaibah Pangestika, Widya Ricky Febrinaldy Simanjuntak Sari Wulan Stephanie Bija Stephanie Bija Stephanie Bija Taufik Hidayat Triyana Wijayanti