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All Journal Journal of Global Sustainable Agriculture Altifani Journal: International Journal of Community Engagement
Suyatno Suyatno
Program Studi Teknologi Pangan, Fakultas Pertanian, Universitas Muhammadiyah Palembang, Palembang, Sumatera Selatan, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Education Environmental Science Social Sciences

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Testing for Coliform and Escherichia Coli Bacteria in Bottled Water In Palembang City Rika Puspita Sari MZ; Ananda Nawal Syahidah; Suyatno Suyatno; Ade Vera Yani; Dasir Dasir; Sukmawati Usman
Journal of Global Sustainable Agriculture Vol 6, No 2 (Agustus 2026)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jgsa.v6i2.1703

Abstract

Bottled Drinking Water (AMDK) is a drinking water product provided in packaging and comes from various sources such as mountain springs to groundwater. It is then processed by sterilization, packaged, and is safe to drink. Food safety in AMDK must meet physical and chemical, as well as microbiological requirements according to the Indonesian National Standard (SNI 3553:2015). This study aims to explore the safety of AMDK products by identifying the presence of coliform and e. coli. The method used is descriptive quantitative. A total of five commercial AMDK test samples with 600 mL Bottle packaging in Palembang City were analyzed microbiologically including coliform and e. coli tests with CCA media. The test results showed that three of the five samples were positive for coliform contamination and one of the five samples was positive for E. coli contamination. However, two of the five samples were found negative for coliform and E. coli.
Optimization of Cooking Method and Cooking Duration for Enhancing the Quality of Pangasius (Pangasius hypophthalmus) Fish Nuggets Alhanannasir Alhanannasir; Suyatno Suyatno; Alfando Wedyan Pratama
Journal of Global Sustainable Agriculture Vol 6, No 2 (Agustus 2026)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jgsa.v6i2.2040

Abstract

Fish nuggets are a popular processed food product due to their high nutritional value and convenience. This study aimed to determine the effect of cooking method and duration on the chemical and organoleptic characteristics of nuggets made from *Pangasius hypophthalmus* (Siamese catfish). A factorial Randomized Block Design (RBD) was employed, involving two treatment factors: cooking method (boiling and steaming) and cooking duration (25, 45, and 65 minutes). The parameters observed included protein content, moisture content, color, aroma, taste, and springiness. The results indicated that both cooking method and duration significantly affected the protein content, moisture content, and organoleptic characteristics of the catfish nuggets. Steaming for 25 minutes (P2W1) yielded the highest protein content (21.80%) and the lowest moisture content (47.639%), as well as the highest scores for color (4.32), aroma (3.88), and taste (4.40). The highest springiness score (3.96) was obtained with the 45-minute steaming treatment (P2W2). Steaming for 25 minutes was identified as the optimal treatment for producing catfish nuggets with the best nutritional quality and sensory acceptance.
Olahan Ikan Lele Menjadi Stik Lele Sebagai Sumber Pendapatan Lain Kelompok PKK Olahan Ikan Lele Kelurahan Plaju Darat Kota Palembang Sisvaberti Afriyatna; Idealistuti Idealistuti; Mustopa Marli Batubara; Rahidin H Anang; Alhanannasir Alhanannasir; Suyatno Suyatno; Mukhtarudin Muchsiri
Altifani Journal: International Journal of Community Engagement Vol. 6 No. 2 (2026): Altifani Journal: International Journal of Community Engagement
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v6i2.2130

Abstract

Catfish is a freshwater fishery commodity with significant production levels across various regions, including Plaju Darat Urban Village in Palembang City. Currently, the utilization of catfish is generally limited to simple preparations, such as frying or serving it as a standard daily side dish. However, catfish possesses high nutritional value—particularly protein—making it an excellent candidate for development into various processed food products. One viable strategy is product diversification: processing catfish into snacks like catfish sticks, which offer greater consumer appeal, a longer shelf life, and higher economic value. This community service initiative was conducted to empower the local community, specifically the members of the PKK (Family Welfare Empowerment) group in Plaju Darat. The activity took place at the Plaju Darat Urban Village Office meeting room in Plaju District, Palembang City, in December 2025, with 22 PKK members participating. A group-based approach was employed for the outreach and training. Prior to the activity, most participants were unaware that catfish meat could be processed into various products, such as catfish sticks. The results demonstrated the activity's success, with participants' knowledge increasing by up to 95% based on pre-test and post-test scores. Participants gained insight into the potential of diversifying catfish products into sticks—a value-added item based on local food resources—and acquired the understanding and practical skills needed to produce them.
Co-Authors Ade Vera Yani Alfando Wedyan Pratama Alhanannasir Alhanannasir Alhanannasir Alhanannasir Ananda Nawal Syahidah Dasir Dasir Idealistuti Idealistuti Mukhtarudin Muchsiri Mustopa Marli Batubara Rahidin H Anang Rika Puspita Sari MZ Sisvaberti Afriyatna Sukmawati Usman