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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan agriTECH Jurnal FishtecH Jurnal Penelitian Pertanian Terapan Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan PUBLIKASI PENELITIAN TERAPAN DAN KEBIJAKAN Bubungan Tinggi: Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat Indonesia Jurnal Pengabdian Pada Masyarakat
Rinto .
Department Of Fisheries Product Technology, Faculty Of Agriculture, Universitas Sriwijaya
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Journal : Jurnal FishtecH

 1 
Study Of Antioxidant Aktivity, Anticolestrol And Antihypertence Of Extract Rusip Rinto Rinto; Ace Baehaki; Hafif Subarka
Jurnal FishtecH Vol 8, No 1 (2019)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v8i1.7841

Abstract

The purpose of this research was to be know  antioxidant activity, anticolestrol and antihypertence of extract rusip. This research was conducted from May 2017 until October  2017 using experimental laboratory method and data analysis was done descriptively. The research stages included measurement of pH, salt content analysis, determination of protein content, determination of peptides, antioxidants testing with the ABTS method, the analysis of ACE inhibitors (Angiotensin Converting Enzyme) and analysis of HMG-CoA reductase inhibitors. The results showed  that there are three types of rusip which has the complete label is rusip A, B and C. The pH value rusip ranged from 5.85 to 6.01. The salt contained in rusip ranged from 13.94 to 15.68%. Rusip protein content ranged from 14.71 to 18.39 mg / mL. The content of yield rusip extract ranged from 2.26 to 3.32 % and the content of peptide extract ranged from 13.05 to 14.80%. Rusip is a highly protein-rich food and contains many peptides. The antioxidant activity of rusip extract and activity of HMG-CoA inhibitor of russip extract are low. Rusip extract has a high activity as an ACE inhibitor (Angiotensin-I Converting Enzyme) of 95.75%.
Pengaruh Waktu Penyangraian Beras terhadap Komponen Bioaktif pada Bekasam Ikan Nila (Oreochromis niloticus) Rinto Rinto; Indah Widiastuti; Susi Lestari; Dwi Inda Sari; Putri Ayu Anisa
Jurnal FishtecH Vol 10, No 1 (2021)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v10i1.14235

Abstract

The objective of this research was to determine the effect of rice roasting time on bioactive compounds in bekasam from tilapia. This research used a Randomized block Design with four treatments. The treatments were the production of bekasam used rice (as a control) and rice with roasting time (0, 5, 10, 15 minutes). The parameters observed were acidity level (pH), lovastatin, peptide, and n-amino contents. The results of this study indicate that, roasting rice had a significant effect on the lovastatin content (54.35-57.73 ppm), where the highest lovastatin content was bekasam was produced by rice treatment (control). Rice roasting gived no significant affect to the pH value (6.12-6.35), peptide (9.24%-14.28%), and n-amino (0.014%-0.028%). Based on results of the research, fermentation bekasam process of tilapia fish with rice and rice roasting in the vacuum packaging has not been perfect.
Karakteristik Fisik dan Sensoris Kemplang Asap Ikan Gabus (Channa striata) dengan Penambahan Asap Cair Herpandi Herpandi; Rinto Rinto; Indah Widiastuti; Sherly Ridhowati; Wulandari Wulandari; Puspa Ayu Pitayati; Eklin Meinatsya Putri
Jurnal FishtecH Vol 9, No 2 (2020)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v9i2.10255

Abstract

Crackers is a product made through a roasting process. This study aims to determine the effect of the addition of liquid smoke on the physical and sensory characteristics of snakehead fish crackers (Channa striata). This research method used a randomized block design (RBD) with one treatment factor and was carried out with 3 replications. The treatment used was the difference in the concentration of liquid smoke (0%, 2.5%, 5%, and 7.5%). The stages of this research include physical analysis (crispness) and sensory analysis (appearance, aroma, taste, and texture). The results showed that the treatment of different concentrations of liquid smoke had no significant effect on crispness (525.67 gf-580.67 gf). The results of sensory analysis showed that the treatment of different concentrations had a significant effect on appearance, aroma and taste, but had no significant effect on the texture of kemplang. The best treatment of this research is the A1 treatment with a liquid smoke concentration of 2.5%.
Karakteristik Kimia Bekasam Ikan Nila (Kajian Penambahan Lactobacillus Acidophilus dengan Variasi Waktu Pengukusan) Gama Dian Nugroho; Anjas Setiawan; Rinto Rinto; Herpandi Herpandi
Jurnal FishtecH Vol 12, No 1 (2023)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v12i1.21116

Abstract

This research aims to determine the effect of the steaming time periods and the addition of L.acidophilus on the chemical of Tilapia Bekasam. The study used factorial randomized block design (RCBD) with two treatment factors namely steaming time peroids (A) consisting of 3 levels of steaming treatment (0, 5, 10 minutes) and The addition of L. acidophilus (B) consisting of 2 levels of treatment (addition and without L. acidophilus) with three repetitions. The observed chemical parameters included moisture, protein, fat, ash, and carbohydrate content. The results of the chemical analysis showed the addition of L. acidophilus and the steaming time period has a significant effect on the value of moisture content (57.19 - 60.73%), protein content (18.68- 21.99%), fat content (5.07 -9.34%) while the addition of L. acidophilus had no significant effect on ash content (6.93-9.87%) and carbohydrate content (2.51-5.92%).
Co-Authors Ace Baehaki Agus Supriadi Anjas Setiawan Dwi Inda Sari Dwi Indasari Eklin Meinatsya Putri Elmeizi Arafah Eva Lidya Febrimarani Malinda Ferdinand Hukama Taqwa Gama Dian Nugroho Hafif Subarka Herpandi . Huriyah, Siti Balqis I Made Susila Utama Indah S Wahyuni Indah Widiastuti Indah Widiastuti Indah Widiastuti Indah Widiastuti Maggy Thenawidjaja Suhartono Mega Purnama Sari Mochamad Syaifudin, Mochamad Nanda Anggiani Putri Nurachma Pujiastuti Puspa Ayu Pitayati Putri Ayu Anisa Ratih Dewanti -Hariyadi Ridhowati, Sherly Sabri Sudirman SEDARNAWATI YASNI Shanti Dwita Lestari Shanti Dwita Lestari Shanti Lestari Siti Hanggita Rachmawati J Susi Lestari Susi Lestari Susi Lestari Wulandari Wulandari Yosi Arianti Yunindyawati Yunindyawati