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All Journal JFMR (Journal of Fisheries and Marine Research) Samakia: Jurnal Ilmu Perikanan Bakti Cendana: Jurnal Pengabdian Masyarakat Yumary: Jurnal Pengabdian kepada Masyarakat Jurnal Pengabdian Masyarakat (ABDIRA) PRIMA : Portal Riset dan Inovasi Pengabdian Masyarakat As-Sidanah : Jurnal Pengabdian Masyarakat Madani: Jurnal Pengabdian Masyarakat dan Kewirausahaan

Lovi Sandra

Universitas Ibrahimy

Author-ID : 3373339

Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Nursing Social Sciences Veterinary Other

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PENERAPAN SANITASI DAN HIYGIENE PADA PEMBEKUAN IKAN ANGGOLI (Pristipomoidesmultidens) DI CV. BEE JAY SEAFOODS PROBOLINGGO JAWA TIMUR Lovi Sandra; Juhairiyah Juhairiyah
Samakia : Jurnal Ilmu Perikanan Vol 6 No 1 (2015): Samakia: Jurnal Ilmu Perikanan
Publisher : Faculty of Science and Technology University Ibrahimy

Sanitation is defined as disease prevention efforts by eliminating the environmental factors associated with disease transfer chain. While Hiygiene is the effort to control food-borne illnesses. The purpose of this study was to investigate the application of sanitary and hiygiene on freezing fish anggoli. The research was carried out in the CV. Jay Bee Seafoods Village Mayangan Probolinggo, East Java in January to April 2014. The method used in this research is a survey method, the technique of primary data collection is done through observation, interviews, documentation and direct participation in the field. The application of sanitary and hiygiene on freezing fish Anggoli (Pristipomoides multidens) CV. Jay Bee Seafoods form of sanitation and hygiene activities Personal, Environment, Raw Materials and Infrastructures. Additionally conducted prevention of cross contamination and waste handling.

PROSES PEMBEKUAN FILLET IKAN ANGGOLI BENTUK SKIN ON DI CV. BEE JAY SEAFOODS PROBOLINGGO JAWA TIMUR Lovi Sandra; Husnur Riayah
Samakia : Jurnal Ilmu Perikanan Vol 6 No 1 (2015): Samakia: Jurnal Ilmu Perikanan
Publisher : Faculty of Science and Technology University Ibrahimy

The purpose of this study was to determine the direct range of the freezing process Anggoli fish fillet products (Pristipomoides multidens) in the shape of skin on (SKO) held at Jay Bee Seafoods CV Probolinggo, East Java. The research was conducted in January to April 2014. The method used in this research is the survey method, the primary data is taken through observation, interviews, documentation and direct participation in the field. Secondary data was collected through literature. The data were analyzed descriptively. Fish freezing process Anggoli (p.multidens) in the form of skin on (SKO) carried out in CV Bee Jay Probolinggo include the following stages: 1) Acceptance of raw materials; 2) sorting I; 3) weighing I; 4) shelter; 5) cleaning the fish scales; 6) washing II; 7) the fillet; 8) the lifting of thorns; 9) trimming; 10) sorting of products; 11) washing III; 12) packaging and vacuum process; 13) freezing, 14) detection products, 15) packing; 16) storage; and 16) export. Raw materials in fish fillet products Anggoli form of skin on Cv. Jay Bee Seafoods in the form of fresh, whereas the auxiliary materials used are water and ice.

PENGGUNAAN H2O2 PADA PROSES PENDINGINAN IKAN LAYANG (Decapterus sp.) Lovi Sandra; Rahwan Rahwan
Samakia : Jurnal Ilmu Perikanan Vol 6 No 2 (2015): Samakia: Jurnal Ilmu Perikanan
Publisher : Faculty of Science and Technology University Ibrahimy

The study aims to determine the use of H2O2 in the process of cooling fish float (Decapterus sp) in Trade Enterprises Mr Didik Rudianto, Situbondo, East Java. The study was conducted from 06 February to May 6, 2015. The method used in this research is survey method. Types of data collected consist of primary data and secondary data. Primary data was collected by field observations, interviews, direct participation, and documentation. While secondary data collected by the various literature searches related to research materials. The results showed that the cooling process fish include: procurement of raw materials, transportation, weighing, provision of ice detached, laying fish float, giving the salt, and the provision of or addition of hydrogen peroxide (H2O2) they are urgent or necessary function for the belly of the fish do not break when fish delivery mileage considerably. Dose use of hydrogen peroxide (H2O2) in the process of cooling fish ie + 50 ml of hydrogen peroxide per 1 quintal of fish by dilution + 3 liters of water. The use of hydrogen peroxide with a dose of it is prohibited by Decree of the Minister of Marine and Fisheries of the Republic of Indonesia number 52 / KEPMEN-KP / 2014.

Diversifikasi Pengolahan Produk Cookies Eeg Roll Dengan Penambahan Tepung Ikan Teri Ika Junianingsih; Ismi Jasila; Lovi Sandra
Samakia : Jurnal Ilmu Perikanan Vol 12 No 2 (2021): Samakia: Jurnal Ilmu Perikanan
Publisher : Faculty of Science and Technology University Ibrahimy

Ikan teri adalah bahan makanan asal hewani yang merupakan sumber protein dan kaya akan kalsium. Tepung ikan untuk bahan dasar pangan masih sangat jarang pemanfaatannya dibandingkan tepung ikan untuk bahan pakan (ternak) sehingga perlu dilakukan upaya untuk memanfaatkan tepung ikan yang kaya akan kalsium ini untuk berbagai jenis produk pangan. Penambahan tepung ikan teri pada pembuatan produk cookies telur atau egg roll untuk menciptakan makanan ringan atau snack food yang sehat, memiliki nutrisi baik yang dibutuhkan oleh tubuh serta enak dikonsumsi di antara waktu makan utama dalam sehari-hari. Penelitian ini dilakukan bertujuan untuk; 1) Mengetahui proses pengolahan egg roll dengan penambahan tepung ikan teri, dan 2) Mengetahui formulasi penggunaan tepung ikan teri pada pengolahan egg roll. Tahapan penelitian dilakukan melalui 4 tahapan pengolahan; 1) Tahap persiapan alat dan pemilihan bahan baku yang baik, agar menghasilkan egg roll yang berkualitas 2) Tahap pembuatan tepung ikan teri dengan metode pengovenan listrik. 3) Tahap pengolahan adonan egg roll dengan mencampur semua bahan baku step by step 4) Tahap akhir, pemanggangan adonan menggunakan cetakan egg roll. Hasil penelitian menunjukkan penambahan tepung ikan teri dengan formula 30:70 pada adonan dasar egg roll menghasilkan tekstur adonan tidak mudah rapuh dan hancur saat pembetukan/penggulungan adonan. Menghasilkan citarasa renyah dan gurih dengan penampakan coklat kekuningan tanpa bau amis yang mengganggu. Komposisi gizi egg roll dengan penambahan tepung ikan teri menunjukkan rataan nilai protein 60gr, kalsium 2.381 mg, fosfor 1.225 mg, vitamin A 297 SI, dan energy 277 kkal.

Peningkatan Pengetahuan dan Keterampilan Ibu Rumah Tangga Nelayan dalam Diversifikasi Pengolahan Kerang Kalandue Ramli Ramli; Abdul Wafi; Siti Nur Aisyah Jamil; Ismi Jasila; Lovi Sandra
Jurnal Pengabdian Masyarakat (abdira) Vol 2, No 1 (2022): Abdira, Januari
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/abdira.v2i1.49

The increased knowledge and skills of fishermen housewives in diversification the processing of kalandue shellfish is expected to increase the added value of kalandue shellfish which in turn will improve the economic level of fishermen housewives. The stages of this service activity include: survey and planning; implementation preparation; implementation; and Program sustainability strategy. This community service activity has a positive impact on the group of fishermen housewives, namely increasing knowledge and skills in diversification the processing of kalandue shellfish, business management, marketing and promotion strategies as well as maintaining environmental sustainability and the balance of marine ecosystems. Program sustainability strategies, namely establishing an organizational structure for business groups of fishermen housewives, collaborating with the government and building partnerships.

SOCIAL ENTREPRENEUR : PENGOLAHAN LIMBAH CANGKANG KERANG HIJAU MENJADI PASIR CANGKANG KERANG Ramli; Moh. Rasidi; Abdul Wafi; Siti Nur Aisyah Jamil; Lovi Sandra; Ismi Jasila
PRIMA : PORTAL RISET DAN INOVASI PENGABDIAN MASYARAKAT Vol. 1 No. 3 (2022): JUNE
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/prima.v1i3.183

Aktivitas pasca panen pada penanganan kerang hijau di Keluran Kalibaru adalah pengupasan cangkang kerang. Pengupasan kerang tersebut banyak menghasilkan limbah cangkang kerang yang dalam penanganannya tidak memperhatikan kesehatan lingkungan. Permasalahan utama yang dihadapi saat ini yaitu menumpuknya limbah cangkang kerang tersebut yang berasal dari hasil pengupasan cangkang kerang. Oleh karena itu di perlukan penanganan dan pengolahan terhadap limbah terebut agar tidak mencemari lingkungan dan sekaligus memberikan dampak benefit ekonomi bagi masyarakat. Tujuan Pengabdian kepada masyarakat ini adalah pendampingan kepada masyarakat yang di fokuskan pada kegiatan social entrepreneur, yaitu mengolah limbah cankang kerang hijau menjadi produk yang memiliki nilai tambah dan nilai jual yang tinggi berupa pasir cangkang kerang. Metode yang digunakan dalam kegiatan ini adalah Analysis Design - Development - Implementation - Evaluation (ADDIE). Kegiatan pengabdian kepada masyarakat ini menghasilkan sebuah wawasan dan keterampilan bagi kelompok pembiudidaya kerang hijau di Kelurahan Kalibaru. Wawasan tentang pentingnya mengelola dan mengolah limbah cangkang kerang hijau agar kesehatan lingkungan tetap terjaga dan keterampilan berupa kemampuan mengolah limbah cangkang kerang hijau menjadi pasir cangkang kerang. Kata Kunci: Limbah, Cangkang Kerang , Pasir

KARAKTERISASI MIKROSTRUKTUR DAN KOMPOSISI UNSUR GELATIN IKAN KURISI (Nemipterus Bathybius) MENGGUNAKAN SCANNING ELECTRON MICROSCOPY-ENERGY DISPERSIVE X-RAY (SEM-EDX) Ulfatul Mardiyah; Siti Nur Aisyah Jamil; Lovi Sandra
JFMR (Journal of Fisheries and Marine Research) Vol. 6 No. 2 (2022): JFMR
Publisher : JFMR (Journal of Fisheries and Marine Research)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2022.006.02.3

Gelatin ikan merupakan salah satu alternatif pengganti gelatin sapi maupun babi. Tulang ikan kurisi merupakan salah satu limbah yang memiliki potensi sebagai bahan baku gelatin. Tujuan penelitian ini untuk mengetahui mikrostruktur dan komposisi unsur gelatin ikan kurisi dan gelatin komersial sebagai pembanding menggunakan Scanning Electron Microscopy-Energy Dispersive X-Ray (SEM-EDX). Hasil yang diperoleh menunjukkan bahwa gelatin ikan kurisi memiliki struktur permukaan yang lebih porus. Sedangkan mikrostruktur gelatin komersial memiliki bentuk yang lebih baik, yakni jaringan permukaan yang dimiliki gelatin komersial lebih seragam dibandingkan dengan gelatin ikan kurisi. Beberapa unsur yang terdeteksi dalam gelatin komersial maupun gelatin kepala ikan kurisi antara lain lain: karbon (C), nitrogen (N), oksigen (O), natrium (Na), sulfur (S) dan klor (Cl). Sedangkan unsur fosfor (P) dan kalsium (Ca) hanya terdeteksi pada gelatin kepala ikan kurisi. Selain itu, unsur kalium (K) hanya terdeteksi pada gelatin komersial.

Pembuatan Pakan Ikan bagi Kelompok Tani Desa Wangen Lamongan Guna Meningkatkan Pengetahuan dan Kemandirian Budidaya Ikan Eko Sutrisno; Lovi Sandra; Mohammad Muslimin; Ramli Ramli; Nuril Ahmad; Raida Amelia Ifadah
Yumary: Jurnal Pengabdian kepada Masyarakat Vol. 3 No. 3 (2023): Maret
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/yumary.v3i3.1450

Purpose: The majority of Wangen Village residents make a living as pond farmers. Cultivation carried out are vannamei shrimp, milkfish, sombro, carp and mujair. The obstacle faced by the residents of Wangen Village is the high price of fish seeds and feed, thereby reducing profits and even many who experience losses due to changes in weather or bacterial attacks in ponds. In order to reduce dependence on fish feed from manufacturers, training activities for making fish feed are needed so as to reduce production costs Methodology: The community dedication was carried out in Wangen Village, Glagah Lamongan District with 28 participants on Saturday 18 June 2022. The implementation of community service was carried out in three stages, namely planning, implementation and evaluation. The planning stage includes coordination between the team and the village as well as the provision of materials and the readiness of fish feed processing practices. Implementation includes the provision of material, discussion and practice of the process of making fish feed. The evaluation stage includes reviewing the activities of the fish feed manufacturing process, providing input and directing activities that can be carried out further in order to increase production. Results: Service activities start from the preparation of activities to the implementation of activities. In the preparation of the activity, the team ensured that there were practical materials for making fish feed imported from Malang. Before practicing, the team first explained the importance of fish farming in ponds. To obtain the desired results of fish cultivation, the team also provides knowledge about making fish feed to the participants of service activities. In the discussion of making fish feed, the servant conveyed about the stages in the process of making fish feed such as the flouring process, weighing ingredients, mixing, molding and drying pellets. Farmers in Wangen Village tend to like the use of floating fish feed because the fish will be visible when taking the distributed feed. Conclusion: Service activities have a positive impact on training participants. Participants know that good fish feed is not because it is expensive, but because of the content and nutritional needs needed by fish for the growth process. The process of feeding in ponds is not arbitrary, but one must know about the age of the fish, the state of the water and the environment of the pond, not from giving too much food and the fish mill grow bigger faster With the cooperation between farmer groups and BUMDES in the production and sales process, training on packaging manufacture, permit management and sales and administration systems. Suggestion:. Further service activities that can be done are devotion about bookkeeping and fish feed marketing science

PELATIHAN SANTRI PP. SALAFIYAH SYAFI’IYAH SITUBONDO DALAM PEMANFAATAN LIMBAH UDANG VANNAME SEBAGAI MSG ALAMI Ika Junia Ningsih; Ismi Jasila; Lovi Sandra; Abdul Muqsith
As-Sidanah Vol 5 No 1 (2023): APRIL
Publisher : LP2M Universitas Ibrahimy

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35316/assidanah.v5i1.177-187

This research aimed to determine the application of natural flavoring powder processed from shrimp waste. Natural MSG (Monosodium glutamate) which plays a role in shrimp waste due to the presence of glutamic acid in it. Flavoring is a component of cooking that can provide flavors to food. As an alternative to using flavoring shrimp waste can be used as a basic ingredient of flavoring high protein and safe for health. The implementation method is carried out through 3 steps, (1) preparation and briefing, (2) implementation of program and (3) evaluation of the implementation of program. This activity was welcomed by the enthusiasm of the residents and was attended by around 50 trainess. The results of the program show that the process of making shrimp broth powder has been very well carried out in accordance with the directions for processing procedures and also ran smoothly followed by enthusiastic trainees following. Assessment of the characteristics of shrimp broth powder showed that the appearance of shrimp broth powder was very uniform and intact, had a light brown color, had a smooth texture, and had a delicious taste.

Pelatihan Kewirausahaan sebagai Upaya Menumbuhkan Minat Berwirausaha Santri di Pondok Pesantren Salafiyah Syafiiyah Situbondo Siti Nur Aisyah Jamil; Ulfatul Mardiyah; Lovi Sandra
Madani: Jurnal Pengabdian Masyarakat dan Kewirausahaan Vol 1 No 2 (2023): Januari 2023
Publisher : LPPM Universitas Internasional Batam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37253/madani.v2i1.7324

Pondok pesantren salafiyah syafi’iyah memiliki lembaga Universitas Ibrahimy yang di dalamnya terdapat program studi Teknologi Hasil Perikanan. Keberadaan program studi ini sangat potensial untuk menyediakan produk makanan berbasis hasil perikanan yang dapat dikekola sendiri oleh mahasiswi. Hal ini didukung dengan adanya UKM yang dimiliki oleh program studi Teknologi Hasil Perikanan. Namun, selama ini UKM belum dimanfaatkan dan dikelola secara maksimal. Pengabdian masyarakat ini dilakukan dengan metode ABCD (Asset Based Community Development) dengan melakukan pendampingan kepada santri program studi Teknologi Hasil Perikanan berupa pelatihan pembuatan produk dan kewirausahaan. Hasil pengabdian menunjukkan bahwa terjadi peningkatan minat kewirausahaan santri untuk produksi dan melakukan pemasaran terhadap produk hasil perikanan.

Co-Authors Abdul Muqsith Abdul Wafi Eko Sutrisno Husnur Riayah Ika Junia Ningsih Ismi Jasila Ismi Jasila Ismi Jasila Juhairiyah Juhairiyah Moh. Rasidi Mohammad Muslimin Nuril Ahmad Rahwan Rahwan Raida Amelia Ifadah Ramli Ramli Ramli Ramli Ramli Ramli Ramli Siti Nur Aisyah Jamil Siti Nur Aisyah Jamil Siti Nur Aisyah Jamil Ulfatul Mardiyah Ulfatul Mardiyah

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