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All Journal JURNAL GALUNG TROPIKA Kapuas
Ika Meidy Deviarni
Politeknik Negeri Pontianak
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Sifat Kimiawi Hidrolisat Protein Ikan Gabus (Channa striata) Ika Meidy Deviarni; Evi Fitriyani
JURNAL GALUNG TROPIKA Vol 10 No 1 (2021)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v10i1.717

Abstract

Fish protein hydrolyzate (HPI) is a dry protein dosage form with more than 60% protein content. HPI is produced from breaking down fish protein into simple peptides and amino acids through the hydrolysis process by enzymes, acids, or bases. The HPI snakehead product is expected to increase the product's added value because it can be applied in the food and non-food fields. This study aims to obtain the papain enzyme concentration that produces the best HPI through the total residual solids (%) test and the degree of hydrolysis test. In addition, to get the proximate value of HPI flour with the best papain enzyme. Based on the total residual solids test (%) and the degree of hydrolysis (%), the best value was obtained in the treatment of adding 20% papain enzyme. This resulted in a value of 13.25% water content, 0.045% ash content, 20.81% protein content, and 0.28% fat content.
KARAKTERISTIK SNACK ESKTRUSI DENGAN PENAMBAHAN GRIT IKAN GABUS (CHANNA STRIATA) Nani Nuraenah; Ika Meidy Deviarni; Evi Fitriyani
JURNAL GALUNG TROPIKA Vol 11 No 1 (2022)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v11i1.854

Abstract

Snack food is one type of product produced by extrusion technology. Generally, extruded snack products are high in carbohydrates and low in protein because the main ingredients used are ingredients with high starch content, such as corn and rice. The protein content of extruded snack products can be increased by adding high-protein ingredients such as snakehead fish. The addition of snakehead fish to snack products can affect the physical and chemical characteristics of the resulting snack. The research aimed to study the effect of the size and concentration of fish grit on the physical characteristics (hardness, fracturability, color, expansion ratio), chemical (moisture content), and hedonic of the extruded snack product with the addition of snakehead fish grit. The study used a factorial completely randomized design consisting of 2 factors, namely factor A (fish grit size) in 3 levels (10, 12, and 20 mesh) and factor B (fish grit percentage) in 2 levels, namely (10%, and 15%). ). As a comparison (control) snacks were used without the addition of fish grit. All treatments were carried out 2 times. The size and concentration of fish grit did not affect the physical characteristics of the extruded snack, either hardness, fracture, or expansion ratio, except that the color of the extruded snack was influenced by the size of the fish grit but not influenced by the concentration or interaction between the size and concentration of the fish grit. The results of the sensory analysis showed that the combination of size and concentration of fish grit did not affect the panelists' acceptance of the sensory parameters of appearance, color, aroma, and texture but did affect the taste parameters.
Pengembangan Usaha Produk Perikanan Yang Bernilai Tambah Dari Hasil Samping Tulang Ikan Dan Daging Bagi Masyarakat Sekitar Pondok Pesantren Almurrabby Kabupaten Kubu Raya Evi Fitriyani; Ika Meidy Deviarni; Nani Nur’aenah; Dr Teguh Setyo Nugroho
Kapuas Vol 1 No 1 (2021): Kapuas : Jurnal Publikasi Pengabdian Pada Masyarakat
Publisher : Politeknik Negeri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31573/jk.v1i1.222

Abstract

The training for the application of science and technology was carried out in the community around the Al Murrabby Islamic Boarding School, Sungai Rengas Village, Kubu Raya Regency with the aim of providing insight into the processing of fishery products. This can be seen from the condition of the fish cultivated by ponds in the village of Sungai Rengas. It is seen that they are sometimes underutilized optimally and are not handled and just left alone. Through the community-based science and technology transfer program (PPM), it is hoped that the community's understanding of the development of fishery products can increase, besides that the potential of marine catch and aquaculture fisheries are optimally utilized and community income will increase. PPM activities carried out include 1) counseling / lecturing activities, 2) Product processing practices / training / demonstrations, 3) Activity modules and guidelines, and 4) Monitoring and evaluation of the results of training activities. The results of this activity can be seen from the results of the questionnaire which shows that after receiving the training the participants are very enthusiastic and have the desire to open their own business in the hope of increasing their income and welfare. It is hoped that this activity will be sustainable, such as the development of processed other fishery products, community assistance both in technology transfer and development of production facilities as well as easy access to capital assistance. Keywords : processing of by-products, training / counseling, increasing income
Pengembangan Olahan Produk Value Added Dengan Memanfaatkan Kolam Akuaponik Sebagai Peluang Usaha Masyarakat Pada Masa Pendemi Covid Kabupaten Kubu Raya Evi Evi Fitriyani; Nani Nuraenah; Untung Trimo Laksono; Yudha Perdana Putra; Aloysius Masi; Kristina Novalina; Ika Meidy Deviarni
Kapuas Vol 2 No 1 (2022): Kapuas : Jurnal Publikasi Pengabdian Pada Masyarakat
Publisher : Politeknik Negeri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31573/jk.v2i1.394

Abstract

Pendemi Covid-19 sangat berdampak pada sektor ekonomi masyarakat di Kabupaten Kubu Raya. Hal ini dilihat dari daya beli masyarakat sangat menurun akibat pandemi Covid-19 sehingga berpengaruh terhadap keberlangsungan kehidupan sehari-hari. Oleh karena itu pembinaan dan bantuan untuk masyarakat pada masa pandemi perlu menjadi perhatian. Peluang usaha baru yang menjanjikan salah satunya Produk value added dengan memanfaatkan lahan kolam yang ada diperkarangan rumah dengan membudidayakan ikan secara akuaponik, dimana kelebihan akuaponik ini bisa menjadi percontohan bagi masyarakat yang lain. Dengan diaplikasikannya system akuaponik ini nantinya usaha yang dikembangkan tidak hanya menghasilkan satu produk tapi 3 produk komoditas sekaligus, antara lain usaha budidaya ikan nila, usaha budidaya sayur dan usaha pengolahan produk value added. Tujuan dari kegiatan PKM ini adalah 1) Pemanfaatan lahan kolam pada perkarangan rumah sebagai kolam akuaponik dan hasil dari budidaya ikan dan sayuran dapat dijadikan produk olahan yang bernilai tambah, 2) Meningkatnya usaha masyarakat melalui pendampingan dan pelatihan teknis serta keterampilan yang dapat menunjang kesejahteraan masyarakat bidang pengolahan produk perikanan. Adapun rencana kegiatan yang dilakukan dilapangan dalam pelaksanaan program PKM ini meliputi 1) Tim pengusul melakukan survey ke lapangan, 2) Pendampingan atau pelatihan budidaya ikan dengan system akuaponik, 3) Pelatihan atau praktek Pengolahan Produk Berbasis Ikan nila, dan 4) Monitoring tingkat keberhasilan pelaksanaan PKM. Pelatihan dan penyuluhan mengenai kolam akuaponik bagi masyarakat RT 011/RW 006 Desa Sungai Raya Dalam memberikan dampak yang positif karena dengan penerapan akuaponik ini memberikan hasil yang baik bagi pengguna dan diharapkan juga adanya keberlanjutan dari program PKM ini untuk kedepan sehingga akuaponik ini bisa menjadi program agrowisata bagi bagi pemerintah dan masyarakat yang lain.
Co-Authors Aloysius Masi Dr Teguh Setyo Nugroho Kristina Novalina Nani Nuraenah Nani Nur’aenah Untung Trimo Laksono Yudha Perdana Putra