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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 Akuakultur Sungai dan Danau 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 Journal of Applied Agricultural Science and Technology 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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Journal : Jurnal FishtecH

 1 
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%.
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).
Co-Authors Ace Baehaki Ace Baehaki Afandy, Alfa Astiana Agus Supriadi Aldila Din Pangawikan Anna Yulianita Asnani Asnani DAHRUL SYAH Damayanthy, Dini Daniel Saputra 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 Hasrianti, Hasrianti Herpandi . Imam Asngari Indah S Wahyuni Indah Widiastuti Indah Widiastuti Kasful Anwar Kriska Kriska Kriska, Kriska Mairili Yana Sarti Marissa, Feny Muhammad Hendri Nugroho, Gama Dian Nurachma Pujiastuti Nurhasanah Nurhasanah Puspa Ayu Pitayati Putra, Yorra Anggara Rachmawati, Siti Hanggita Retno Cahya Mukti Rinto . Rinto Rinto Rinto Rinto Rodiana Nopianti Rohmania, Ainur Said, Ahmad Ihsan 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