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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Agrointek Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal FishtecH Jurnal Matematika Sains dan Teknologi Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Teknologi & Industri Hasil Pertanian Riau Journal of Empowerment Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Sricommerce: Journal of Sriwijaya Community Services Jurnal Pengabdian Masyarakat Indonesia SRIWIJAYA JOURNAL OF ENVIRONMENT Jurnal Pengabdian Pada Masyarakat Swadaya: Jurnal Pengabdian Masyarakat Jurnal Perikanan
Ridhowati, Sherly
Department Of Fisheries Product Technology, Faculty Of Agriculture, Universitas Sriwijaya, Indonesia
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SEA CUCUMBER AS ANTICANCER AGENTS AND ITS DEVELOPMENT FOR FUNCTIONAL FOOD PRODUCTS Ridhowati, Sherly; Zakaria, Fransiska Rungkat; Syah, Dahrul; Chasanah, Ekowati
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 9, No 2 (2014): August 2014
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.v9i2.96

Abstract

Indonesia is popularly known as sea cucumber (teripang) exporter in the form of dried teripang. Commonly known as beche-de-mer or gamat, sea cucumber has long been used as medicine and food by Asian and Middle East people. Recent study  has shown that sea cucumbers contain active compounds that show potential health benefits and other biological properties such as antibacterial and antifungal products, anticoagulants, antihypertensives, immuno modulation, inhibitor of osteoclastogenesis. It was reported that sea cucumber posses aphrodisiacs, potentially improve immunity, anticancer and anticoagulation. Sea cucumber is also rich in collagen as a component of connective  tissue which can further be converted into smaller molecule and act as bioactive substances. This  review presents  the potential of sea cucumber as a functional food especially to prevent cancer and  strategy to develop sea cucumber-based functional food  by enzymatic hydrolysis and in vivo study.
PROFIL ASAM AMINO DAN ASAM LEMAK PADA TERIPANG PASIR (HOLOTHURIA SCABRA) OLAHAN BELITUNG Ridhowati, Sherly; Asnani, Asnani
Jurnal Matematika Sains dan Teknologi Vol 16 No 2 (2015)
Publisher : LPPM Universitas Terbuka

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

Abstract

Holothuria scabra is potentially marine resource and has an economic value. The research aim was: measuring the amino acid and fatty acids of two kinds of sandfish treatments for food. This research used two types of sea cucumber, sandfish A (smoked and dried) and sandfish B (dried). Both of these sandfish had a different profile of total amino acids  and  fatty acids. Sandfish A has a total amino acid of 40,64% (w / w) and fatty acid by 15,72% (w / w), while sandfish amino acid B has a total of 32,41% (w / w) and fatty acids by 11,52% (w / w). In terms of the composition of amino acids and fatty acids both types of sandfish have a potential as a functional food. Teripang pasir Holothuria scabra merupakan sumber daya laut potensial dan bernilai ekonomis. Tujuan penelitian adalah mengukur komposisi asam amino dan asam lemak pada A. Teripang yang diasap dan dikeringkan dan B. Teripang yang hanya dikeringkan. ini menggunakan dua jenis teripang, yaitu teripang A (diasapkan dan dikeringkan) dan teripang B (dikeringkan). Kedua teripang ini memiliki profil komposisi asam amino total dan asam lemak yang berbeda. Teripang A memiliki total asam amino sebesar 40,64% (b/b) dan asam lemak sebesar 15,72% (b/b), sedangkan teripang B memiliki asam amino total 32,41% (b/b) dan asam lemak sebesar 11,52% (b/b). Dari segi komposisi asam amino dan asam lemak kedua jenis teripang maka teripang A dan B berpotensi sebagai pangan fungsional.  
KAJIAN MUTU DAN DAYA SIMPAN DENDENG UDANG PUTIH (Penaeus merguensis) SELAMA PENGEMASAN DAN PENYIMPANAN SUHU RUANG Yulia Delviani; Susi Lestari; Shanti Dwita Lestari; Sherly Ridhowati
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.9690

Abstract

The white shrimp (Penaeus merguensis)is abundant in Indonesia which could be made the jerky product to increase its shelflife. This study was aimed to determine the quality and shelflife of vacuum and non- vacuum  packed white shrimp jerky stored at room temperature. And,  the packed of white shrimp jerky was stored at room temperature for 0, 3, 6 and 9 days. The data obtained were analyzed using paired sample t-test. The condition of packaging had affected the quality and storage times for this jerky. The average water content  value was 23,01% (dry basis,db) for all the treatments. For 9 days, the TVB-N (total volatile based- nitrogen) and TPC (total plate count) were 22,41% mgN/100g and 3,27 log CFU/g (vacuum packed), then 26,52 mgN/100g and 6.12 log CFU/g (non-vacuum packed), respectively. During storage,  total yeast and fungi, as well as  aw (activity water), have increased. The vacuum- packaged white shrimp jerky was the best option for storing this product, and it has a shelflife of up to 9.
PROFIL ASAM AMINO DAN ASAM LEMAK PADA TERIPANG PASIR (HOLOTHURIA SCABRA) OLAHAN BELITUNG Sherly Ridhowati; Asnani
Jurnal Matematika Sains dan Teknologi Vol. 16 No. 2 (2015)
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (292.783 KB)

Abstract

Holothuria scabra is potentially marine resource and has an economic value. The research aim was: measuring the amino acid and fatty acids of two kinds of sandfish treatments for food. This research used two types of sea cucumber, sandfish A (smoked and dried) and sandfish B (dried). Both of these sandfish had a different profile of total amino acids and fatty acids. Sandfish A has a total amino acid of 40,64% (w / w) and fatty acid by 15,72% (w / w), while sandfish amino acid B has a total of 32,41% (w / w) and fatty acids by 11,52% (w / w). In terms of the composition of amino acids and fatty acids both types of sandfish have a potential as a functional food. Teripang pasir Holothuria scabra merupakan sumber daya laut potensial dan bernilai ekonomis. Tujuan penelitian adalah mengukur komposisi asam amino dan asam lemak pada A. Teripang yang diasap dan dikeringkan dan B. Teripang yang hanya dikeringkan. ini menggunakan dua jenis teripang, yaitu teripang A (diasapkan dan dikeringkan) dan teripang B (dikeringkan). Kedua teripang ini memiliki profil komposisi asam amino total dan asam lemak yang berbeda. Teripang A memiliki total asam amino sebesar 40,64% (b/b) dan asam lemak sebesar 15,72% (b/b), sedangkan teripang B memiliki asam amino total 32,41% (b/b) dan asam lemak sebesar 11,52% (b/b). Dari segi komposisi asam amino dan asam lemak kedua jenis teripang maka teripang A dan B berpotensi sebagai pangan fungsional.
Studi Kesukaan Panelis Terhadap Tempe dari Biji Lotus (Nelumbo nucifera) dan Kedelai (Glycine max) Mairili Yana Sarti; Sherly Ridhowati; Shanti Dwita Lestari; Rinto Rinto; Wulandari Wulandari
Jurnal FishtecH Vol 8, No 2 (2019)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v8i2.9665

Abstract

This study aims to determine whether tempeh from lotus seeds can be accepted by panellist  through hedonic tests and hedonic quality. This research method uses a randomized block design (RCBD) with different proportions of lotus seeds as a treatment and repeated 3 times. Treatment with different proportions of lotus seeds is A0 (100% soybean seeds), A1 (50% soybean seeds-50% lotus seeds) and A2 (100% lotus seeds). The parameters of this study include sensory analysis of hedonic and hedonic quality (appearance, color, texture, aroma and taste). The hedonic quality sensory results significantly affect the appearance, texture, aroma and color while the hedonic effect significantly on the color but not significantly affect the taste, texture and aroma parameters. Tempe with the proportion of lotus seeds were as much as 50% better than 100% lotus seed tempeh, both of the characteristics of the quality of hedonic and hedonic.
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%.
Pemberdayaan ekonomi kreatif masyarakat melalui pelatihan pembuatan dendeng udang di Desa Sungsang II, Banyuasin II Herpandi Herpandi; Sherly Ridhowati; Rodiana Nopianti; Shanti Dwita Lestari; Indah Widiastuti
Riau Journal of Empowerment Vol 4 No 1 (2021)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/raje.4.1.21-28

Abstract

Sungsang II Village, Banyuasin II is an area where the livelihoods of the community are dominant as fishermen and entrepreneurs, namely trading food products. Their seafood varies, as well as their processed products. However, their well-known superior product is shrimp-based food products, especially Penaeus vannamei shrimp, abundant and non-economical. The opportunity for this service is one of the efforts to empower the community's creative economy, as hard as with the silvo-fishery programs. The method have used in this service activity, likely discourse and direct-practice, the evaluation of this achievement was using achievement measurement tools. In concluded that the achievement score was 96% based on the average test score. This training have provided to the community through community service programs could be an effort to empower the community in seeing the opportunities in existing resources for economic activities.
Heat Resistance of Probiotic Candidate Enterococcus faecalis R22B in Different Matrices Shanti Dwita Lestari; Rinto Rinto; Indah S Wahyuni; Sherly Ridhowati; Wulandari Wulandari
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 16, No 1 (2021): May 2021
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.497

Abstract

Fermented fish, including rusip and bekasam, contains lactic acid bacteria, some of which have probiotic properties. Considering the beneficial effect, the count of viable cells in probiotic carrier foods must be at least 106 CFU/g throughout the product shelf-life. The processing and storage condition significantly affect the viability of probiotics in carrier foods. This research was conducted to determine the heat resistance of probiotic candidate Enterococcus faecalis R22B isolated from rusip in three different media: bekasam, rusip, and physiological saline solution (NaCl 0.85%). E. faecalis R22B was heated in each medium at a temperature of 70 °C for 0, 2, 4, 8, and 12 min. The media characteristics showed differences within the parameters included pH values of 4.41-6.99; aw 0.67-0.92; moisture content 72.56-98.09%; ash content 0.69-12.32%; protein content 0-14.7%; fat content 0-0.84%; and carbohydrate content from 0-4.93%. The results showed that the difference in the heating medium had no significant effect (p0.05) on the heat resistance of the bacteria, as indicated by the D70 value. The required average heating time at 70 oC to decrease E. faecalis R22B cells by 1log10 (D70 value) in bekasam, rusip, and physiological saline media were 3.17, 3.29, and 3.55 min, respectively. Despite having a lower DT-value, the reduction of bacteria cells in three media heated at 70 oC showed no difference (p0.05); therefore, bekasam and rusip are suitable for probiotic carrier food.
Karakteristik Mikrobiologi dan Kimia Susu Kefir dari Susu Biji Lotus (Nolumbo nucifera) Zubai Zubai; Ace Baehaki; Rinto Rinto; Sherly Ridhowati Nata Iman; Muhammad Hendri
Jurnal FishtecH Vol 11, No 1 (2022)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v11i1.17513

Abstract

This sudy aims to determine the effect of increasing of the concentration of lotus milk on the chemical and microbiological properties of kefir milk. This research method using a Randomized Block Design (RBD) with different treatment concentration lotus milk with 5 levels of treatment (A0 100 % cow’s milk and 0 % lotus seed milk, A1 75 % cow’s milk and 25 % lotus seed milk, A2 50 % cow’s milk and 50% lotus seed milk, A3 25 % cow’s milk and 75% lotus seed milk, A4 0 % cow’s milk and 100% lotus seed milk) and repeated 3 times. The treatment parameters observed included chemical analysis (total lactic acid, total alcohol an pH) and microbiological analysis (total lactic acid bacteria). The result showed that the addition of the concentration of lotus milk and cow’s milk in making kefir had a significant effect on the value of the degree of acidity, total lactic acid, total alcohol and total lactic acid bacteria. The value of the degree of acidity ranges from (3.57-3.99), the total lactic acid ranges from (0.52-1.04%), the total alcohol ranges from (0.56-1.10%) and the total lactic acid bacteria ranges from (8.52-8.60 Log cfu/ml).
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.
Co-Authors Ace Baehaki Ace Baehaki Agus Supriadi Aldila Din Pangawikan Anna Yulianita Asnani Asnani DAHRUL SYAH Damayanthy, Dini Deassy Apriani Dwi Inda Sari Dwi Inda Sari, Dwi Inda Dwi Indasari Eklin Meinatsya Putri Ekowati Chasanah Fera Widyanata FRANSISKA RUNGKAT ZAKARIA Gama Dian Nugroho Herpandi . Imam Asngari Indah S Wahyuni Indah Widiastuti Indah Widiastuti Kriska Kriska Kriska, Kriska Mairili Yana Sarti Marissa, Feny Muhammad Hendri Nugroho, Gama Dian Nurachma Pujiastuti Nurhasanah Nurhasanah Pangawikan, Aldila Din Puspa Ayu Pitayati Rachmawati, Siti Hanggita Retno Cahya Mukti Rinto . Rinto Rinto Rinto Rinto Rodiana Nopianti Rohmania, Ainur Septrina, Lita Shanti Dwita Lestari Shanti Dwita Lestari Shanti Dwita Lestari Shanti Dwita Lestari Shanti Lestari Siti Hanggita Rachmawati J SUSI LESTARI Susi Lestari Susi Lestari Wulandani, Aris Wulandari Wulandari Yulia Delviani Yunindyawati Yunindyawati Zubai Zubai