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Rinto .
Department Of Fisheries Product Technology, Faculty Of Agriculture, Universitas Sriwijaya
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Introduksi Teknologi Kemasan Vakum serta Pendampingan Analisis Gizi di UMKM Barokah Palembang Rinto Rinto; Ace Baehaki; Yunindyawati Yunindyawati; Shanti Lestari; Sherly Ridhowati; Indah Widiastuti; Puspa Ayu Pitayati
Jurnal Pengabdian Masyarakat Indonesia Vol 2 No 3 (2022): JPMI - Juni 2022
Publisher : CV Infinite Corporation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52436/1.jpmi.526

Abstract

Permasalahan utama yang dihadapi Usaha Mikro Kecil dan Menengah (UMKM) Barokah Palembang adalah pengemasan produk olahan yang masih konvensional dan tidak ada informasi nilai gizi produk. Tujuan kegiatan ini adalah melakukan introduksi teknologi pengemasan vakum sekaligus memberikan informasi komposisi gizi produk pada kemasan. Tahapan kegiatan yang dilakukan yaitu meliputi pertama sosialisasi dan pelatihan pengemasan vakum, kedua pendampingan analisis gizi produk olahan, dan ketiga monitoring aplikasi teknologi dan penyusunan laporan kegiatan. Hasil dari kegiatan ini adalah kegiatan penyuluhan diikuti oleh 34 orang yang merupakan anggota UMKM Barokah serta melibatkan juga UMKM lainnya di Palembang. Analisis komposisi gizi produk ikan asap menunjukan bahwa ikan asap mengandung air sebanyak 7,84%, protein 17,24%, lemak 45,59%, dan abu 10,90%. Pada akhir kegiatan penyuluhan dilakukan penyerahan satu unit alat vakum kepada pengelola UMKM Barokah.
KAJIAN KEAMANAN PANGAN (FORMALIN, GARAM DAN MIKROBIA) PADA IKAN SEPAT ASIN PRODUKSI INDRALAYA Rinto Rinto; Elmeizi Arafah; Susila Budi Utama
Publikasi Penelitian Terapan dan Kebijakan Vol 3 No 2 (2009): Jurnal Pembangunan Manusia
Publisher : Badan Penelitian dan Pengembangan Daerah Provinsi Sumatera Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The quality and safety of food material was very important for people healthy. Food safety determined by present of material dangerous (physically, chemistry, and microbiology) of food. The purpose of this research was to analyzed food safety (formaldehyde contain, salt, and the present of bacteria) of salt fish. The result showed that salt fish produced and traded in Indralaya was free from formaldehyde. The formaldehyde contain in salt fish was negative. The salt contain in fish was a low salt (13, 4 - 19, 8%). The salt contain standard of salt fish is lower from 20% (SNI 01-0222-1995). The total of bacteria in salt fish was 3, 20 – 3, 92 (Log10). The sensory value of salt fish in producer higher than trader. The conclusion of this research is salt fish from Indralaya is safe to was consume and quality of salt fish in producer higher than trader in Indralaya traditional market.
Analisis Bakteri Asam Laktat dan Senyawa Bioaktif selama Fermentasi Bekasam Ikan Nila (Oreochromis niloicus) Rinto Rinto; Herpandi Herpandi; Indah Widiastuti; Sabri Sudirman; Mega Purnama Sari
agriTECH Vol 42, No 4 (2022)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.70500

Abstract

Penelitian ini bertujuan untuk mengetahui perubahan komponen bioaktif dan bakteri asam laktat selama fermentasi bekasam serta untuk mengetahui media dan waktu terbaik dalam pembentukan komponen bioaktif selama fermentasi bekasam. Penelitian ini menggunakan tiga macam metode wadah penyimpanan fermentasi yaitu wadah toples, plastik vakum dan plastik non vakum, masing-masing sampel difermentasi selama 7, 11, dan 15 hari. Hasil data dianalisis dengan cara mendeskripsikan setiap parameter. Parameter yang diamati yaitu total Bakteri Asam Laktat, asam amino, asam lemak bebas, asam lemak dan lovastatin. Hasil penelitian menunjukkan bahwa perbedaan waktu fermentasi dengan penggunaan kemasan yang berbeda dapat menghasilkan perbedaan jumlah total Bakteri Asam Laktat (6,49-6,72 log cfu/ml), perbedaan kandungan komponen bioaktif berupa komposisi asam amino, kandungan asam lemak bebas (0,797-3,386%), komposisi asam lemak dan kandungan lovastatin (53,48-74,99 ppm).
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%).
Pelatihan Pengolahan Keripik Pangsit Ikan Di Desa Pulau Semambu Indralaya Utara Sumatera Selatan Rinto Rinto; Agus Supriadi; Sherly Ridhowati; Siti Hanggita; Dwi Indasari; Yunindyawati Yunindyawati; Nurachma Pujiastuti
Jurnal Pengabdian Pada Masyarakat Vol 8 No 2 (2023): Jurnal Pengabdian Pada Masyarakat
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/jppm.v8i2.442

Abstract

Kegiatan ini merupakan program MBKM yang mengintegrasikan pengabdian masyarakat dengan praktik lapangan mahasiswa. Tujuan dari kegiatan pengabdian ini adalah agar siswa fokus mempelajari dan menerapkan cara pembuatan keripik pangsit teri dengan baik dan benar, memperhatikan sanitasi dan higienitas saat membuat keripik pangsit serta bersosialisasi dengan masyarakat. Kegiatan sosialisasi dilakukan di masyarakat Desa Pulau Semambu, Indralaya Utara, Ogan Ilir, Sumatera Selatan. Keripik pangsit merupakan produk makanan ringan ekstrusi yang sudah ada dan banyak disukai oleh masyarakat. Salah satu ikan yang berpotensi untuk dijadikan bahan baku pembuatan keripik adalah ikan teri (Stolephorus sp.), karena ikan teri mengandung kalsium sebagai sumber kalsium pencegah tulang keropos serta memiliki kandungan protein yang cukup tinggi. Pembuatan produk kering berupa pangsit goreng yang difortifikasi dengan ikan teri dapat menjadi upaya untuk meningkatkan harga jual dan nilai tambah pangsit goreng. Karena selain menambah rasa juga dapat meningkatkan nilai gizinya. Selain sosialisasi langsung ke masyarakat, kegiatan ini juga disebarluaskan melalui YouTube yaitu melalui https://youtu.be/coDX-bUJJyU. This activity is an MBKM program that integrates community service with student field practice. The purpose of this service activity is to focus students on learning and applying how to make anchovy dumpling chips properly and correctly, paying attention to sanitation and hygiene while making dumpling chips and socializing with the community. The socialization activity was carried out in the community of Pulau Semambu Village, North Indralaya, Ogan Ilir, South Sumatra. Dumpling chips are extruded snack products that already exist and are much liked by the public. One of the fish that has the potential to be used as raw material for making dumpling chips is anchovy (Stolephorus sp.), because anchovies contain calcium as a source of calcium preventing bone loss that is resistant and not easily soluble in water and has a fairly high protein content. The manufacture of dry products in the form of fried wonton chips fortified with anchovies can be an effort to increase the selling price and added value of fried wonton chips. Because in addition, adding taste can also increase the nutritional value. In addition to direct socialization to the community, this activity was also disseminated through YouTube, namely https://youtu.be/coDX-bUJJyU.
Pendidikan Politik bagi Pemilih Pemula Menjelang Pemilu 2024 di Desa Pulau Semambu Kecamatan Indralaya Utara Kabupaten Ogan Ilir Yunindyawati Yunindyawati; Eva Lidya; Yosi Arianti; Febrimarani Malinda; Rinto Rinto
Bubungan Tinggi: Jurnal Pengabdian Masyarakat Vol 5, No 4 (2023)
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/btjpm.v5i4.9888

Abstract

Kegiatan pengabdian kepada masyarakat skema terintegrasi ini mengambil tema tentang pendidikan politik bagi pemilih pemula menjelang pemilu 2024 di Desa Pulau Semambu, Kecamatan Indralaya Utara, Kabupaten Ogan Ilir Sumatera Selatan. Permasalahan yang dihadapi adalah jumlah pemilih pemula di desa Pulau Semambu sebanyak 299 orang, dan masih membutuhkan pemahaman tentang Pendidikan politik dan urgensi pemilu. Oleh karena itu tim pengabdian masyarakat melakukan kegiatan ini dengan tujuan untuk menambah dan mengembangkan pengetahuan pemilih pemula tentang demokrasi Pancasila, partisipasi politik, pemilihan umum (pemilu) dan seputar pemilih pemula. Khalayak sasaran dalam penelitian ini adalah Pemilih Pemula dengan rentang usia 17 sampai 20 tahun. Sebanyak 25 peserta hadir mengikuti kegiatan ini. Kegiatan berlangsung pada tanggal 6 Agustus 2023 bertempat di Balai Desa Pulau Semambu, kecamatan Indralaya Utara kabupaten Ogan Ilir, Sumatera Selatan. Kegiatan pengabdian kepada masyarakat ini menggunakan menggunakan metode pemberdayaan dengan teknik pemberian pengetahuan melalui ceramah penyampaian ilmu, kemudian diskusi dan  latihan (simulasi) dan dilakukan evaluasi kegiatan melalui pre-test dan post-test. Hasil kegiatan menunjukkan pemahaman peserta mengalami peningkatan dari 63% menjadi 85% di kategori sangat baike (meningkat sebesar 22%). Sementara kategori pemahaman dari cukup baik yang sebelum materi disampaikan ada 11% setelah materi disampaikan menjadi tidak ada kategori tersebut (hilang) dan berubah menjadi baik dan sangat baik. Hal ini menunjukkan bahwa materi yang disampaikan bisa meningkatkan pemahaman pemilih pemula tentang pemilu, Pendidikan politik dan partisipasi politik.This integrated scheme community service activity takes the theme of political education for beginner voters ahead of the 2024 election in Pulau Semambu Village, North Indralaya District, Ogan Ilir Regency, South Sumatra. The problem faced is that the number of beginner voters in Pulau Semambu village is 299 people, and they still need an understanding of political education and the urgency of elections. Therefore, the community service team carried out this activity to increase and develop beginner voters' knowledge about Pancasila democracy, political participation, general elections (elections), and beginner voters. The target audience in this research is beginner voters with an age range of 17 to 20 years. A total of 25 participants attended this activity. The activity occurred on August 6 2023 at the Pulau Semambu Village Hall, North Indralaya sub-district, Ogan Ilir district, South Sumatra. This community service activity uses the empowerment method with the technique of imparting knowledge through lectures, then discussions and exercises (simulations), and evaluation of activities through pre-test and post-test. The activity results showed that participants' understanding had increased from 63% to 85% in the very good category (an increase of 22%). Meanwhile, the understanding category from quite good before the material was delivered was 11% after the material was delivered to no category (disappeared) and changed to good and very good. This shows that the material can increase beginner voters' understanding of elections, political education, and political participation.
Efektivitas daun kemangi sebagai anti lalat pada pembuatan ikan asin sepat rawa (Trichopodus trichopterus): The effectiveness of lemon basil as a fly repellent in salted fish from three spot gourami (Trichopodus trichopterus) Rinto Rinto; Sabri Sudirman; Tengku Zia Ulqodry; Puspa Ayu Pitayati; Finanda Rahil Balqis
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 27 No 5 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(5)
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.v27i5.50005

Abstract

Fly contamination may arise during the drying of salted fish. Offering natural insecticides can be an effective means of deterring flies from infesting salted fishes. This study aimed to determine the effectiveness of basil leaves (solution and extract) as fly repellents in salted fish. The study proceeded in a series of stages, namely the preparation of solutions and extracts, and the production of salted fish. The salted fish used in this study comprised three-spot gourami fish, which were subjected to three different treatments: a control group without basil filtrate or extract (P1), a group soaked in 10% basil filtrate (P2), and a group sprayed with 10% basil extract (P3). Three observations were conducted for each parameter, specifically the quantity of flies, and temperature and humidity assessments were conducted during the drying process of the fish, while mortality evaluations were carried out on the fly larvae. The study outcomes indicated that the basil solution/filtrate obtained had a yield of 64.09%, and after being concentrated, it produced an extract with a concentration of 32.62%. The specific quantity of flies that arrived, comprising 105 control salted fish immersed in 63 different solutions and sprayed with an extract during the drying process, amounted to 33. The typical temperature range for active flies to land on salted fish is–29-36℃, with a corresponding humidity level of 55-69%. The fly larvae were observed to perish only when subjected to the application of 10% basil extract. The application of basil leaf extract via spraying was more effective in thwarting fly infestations than by immersing the leaves in a solution.
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 Finanda Rahil Balqis Gama Dian Nugroho Hafif Subarka Herpandi . 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 Puspa Ayu Pitayati Putri Ayu Anisa Ratih Dewanti -Hariyadi Ridhowati, Sherly Sabri Sudirman Sabri Sudirman SEDARNAWATI YASNI Shanti Dwita Lestari Shanti Dwita Lestari Shanti Lestari Siti Balqis Huriyah Siti Hanggita Rachmawati J Susi Lestari Susi Lestari Susi Lestari Tengku Zia Ulqodry Wulandari Wulandari Yosi Arianti Yunindyawati Yunindyawati