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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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Prediksi masa simpan kerupuk ikan Palembang melalui pendekatan angka total oksidasi (totox) dengan metode Accelerated Self-life Test (ASLT) [Prediction of the shelf-life of Palembang fish crackers through the total oxidation number (totox) approach with the Accelerated Self-Life Test (ASLT) method] Aldila Din Pangawikan; Retno Cahya Mukti; Dwi Inda Sari; Sherly Ridhowati
Jurnal Teknologi & Industri Hasil Pertanian Vol 27, No 2 (2022): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v27i2.81-89

Abstract

Fish crackers have a short shelf life due to rancidity produced by oxidation damage. This study aims to determine the shelf life of fish crackers using the total oxidation number (Totox) approach. The shelf life test was carried out using the accelerated shelf-life test (ASLT) technique following the Arrhenius model. The experiment was carried out using stratified storage temperatures ranging from 25 °C, 35 °C, and 45 °C for 15 days to follow the level of oxidation damage through Totox numbers. The results of this study indicate that the ASLT technique can be used to predict the shelf life of fish crackers whose core damage is due to oxidation reactions. The prediction of the shelf life based on the Totox number is 118 days; for that, it is recommended to consume Palembang fish crackers below that time.
Pemberdayaan Warga Desa Pulau Semambu melalui Diversifikasi Produk Olahan Ikan Rachmawati, Siti Hanggita; Lestari, Susi; Pitayati, Puspa Ayu; Herpandi, Herpandi; Widiastuti, Indah; Supriadi, Agus; Nugroho , Gama Dian; Sherly Ridhowati
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 8 No. 3 (2022): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.8.3.320-328

Abstract

Pulau Semambu village has potential sources of fishery products for the Indralaya area. This program aimed to socialize the manufacture of processed catfish (Clarias batracus) products. This activity is one of the efforts to fulfill nutritional needs and increase family income which is an effort to empower the creative economy through the participation of the Pulau Semambu villagers. Data and information from this service were obtained through observation and interviews. The method has used the PLA (Participatory Learning and Action) method. This service program was attended by 30 Semambu villagers. The product making was easy implemented for Semambu villagers. The post-test score in this activity were 83.36% (fish jerky) and 75.58% (fish bone cracker) regarding the understanding of the product started in definition, making, and advantages. The applicable of product making was a alternative income-generating efforts, in addition to fulfilling nutritional intake.
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.
PEMBERDAYAAN MASYARAKAT INDRALAYA RAYAMELALUI INTRODUKSI TEKNOLOGI SOLAR DRYING BIJI LOTUS (Nelumbo nucifera) LIAR sherly ridhowati
Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Vol 7, No 2 (2024): April 2024
Publisher : STMIK Royal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33330/jurdimas.v7i2.3049

Abstract

The use of natural water resources in the surrounding area must be utilized optimally through local source diversification activities, especially in Indralaya Raya village, Indralaya District, Ogan Ilir Regency. Availability of lotus seeds is abundant especially during rainy season but has not been utilized optimally. In services program,  the introduction of solar drying technology was carried out through outreach and assistance to Village residents, especially youth organizations and micro small medium enterprises (UMKM), regarding the application of technology used for the drying process of lotus seeds, so that the dried lotus seeds could be stored longer for further used, then the next activity continued with the processing of diversified flour products and their derivatives. The success of this activity has shown that the Indralaya Raya residents were enthusiastic about this service activity as shown by the activity achievement indicators. Socialization and assistance activities on the use of solar-powered dryers and the manufacture of flour products and their derivatives have had a positive impact on the Indralaya Raya village community in empowering the activities of youth organizations and UMKMs.
Pendampingan Analisis Gizi dan Sosialisasi Sertifikasi Halal Produk Bekasam Di Desa Meranjat Ogan Ilir, Sumatera Selatan Rinto, Rinto; Herpandi, Herpandi; Hanggita, Siti; Lestari, Susi; Ridhowati, Sherly; Lestari, Shanti Dwita; Pitayati, Puspa Ayu; Yunindyawati, Yunindyawati
Swadaya: Jurnal Pengabdian Masyarakat Vol. 2 No. 1 (2024): Swadaya: Jurnal Pengabdian Masyarakat
Publisher : Nuban Jaggadhita Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62265/swadaya.v2i1.49

Abstract

Purpose: The aim of this community service activity is to provide information on the importance of HALAL and the steps to obtain HALAL certification for UMKM. Apart from that, it also provides information on the importance of listing the nutritional composition on product labels as a communication medium between bekasam producers and consumers. Methodology: The method used is socialization of HALAL certification and assistance with nutritional analysis of bekasam. Results: The success of the activity can be measured through pretest and posttest parameters as well as the results of laboratory analysis, nutritional content of bekasam. All activities starting from preparation, socialization and nutritional analysis went well. Participants can understand halal certification material above 50%. Bekasam has nutritional content (chemical composition) in the form of protein (23.39%), fat (7.73%), minerals (11.07%), carbohydrates (1.37%), and water (56.44%).
Pengaruh penambahan garam pada kornet ikan lele (Clarias sp.): The effects of salt addition on corned catfish (Clarias sp.) products Ridhowati, Sherly; Septrina, Lita
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 7 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(7)
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.v27i7.51077

Abstract

Kornet ikan lele merupakan salah satu diversifikasi produk curing. Penambahan garam yang berbeda melalui proses curing dapat memengaruhi sifat kimia dan fisik kornet ikan lele. Penelitian ini bertujuan untuk menentukan konsentrasi penambahan terbaik penambahan garam pada kornet ikan lele berdasarkan parameter warna, hardness, aw, dan profil protein. Kornet ikan lele diproses melalui teknologi curing dengan penambahan garam, yaitu 0; 0,75; 1,5; dan 2 g. Parameter yang diamati meliputi uji warna (lightness (L), redness/greeness (a), dan yellowness/blueness (b)), hardness, aw, dan profil protein menggunakan Sodium Dodecyl Sulfate-Polyacrilamide Gel Electrophoresis (SDS PAGE). Hasil penelitian menunjukkan perlakuan garam yang berbeda tidak berpengaruh nyata terhadap nilai L (49,70-53,06), tetapi berpengaruh nyata terhadap nilai a (12,23-26,60) dan b (7,54–12,29), hardness (56,41-102,53 gf), serta aktivitas aw (0,74-0,82). Profil protein kornet ikan lele terdiri atas protein miofibril, kolagen, sarkoplasma, mioglobin, dan protease. Perlakuan penambahan garam 2 g merupakan perlakuan terbaik dengan nilai L (49,70), a (26,60), b (7,54), hardness (102,53 gf), dan aw (0,74).
PEMANFAATAN DAUN BUNGA LOTUS (Nelumbo nucifera) SEBAGAI MINUMAN HERBAL Sherly Ridhowati; Kriska Kriska; Siti Hanggita Rachmawati; Dwi Inda Sari; Susi Lestari
Jurnal Perikanan Unram Vol 13 No 3 (2023): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v13i3.623

Abstract

Daun bunga lotus (Nelumbo nucifera) memiliki senyawa bioaktif yang berpotensi sebagai minuman berkhasiat. Tujuan penelitian untuk mengetahui karakteristik fisikokimia daun bunga lotus sebagai minuman teh herbal. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan menggunakan dua perlakuan yaitu formulasi P0 (100% daun lotus), P1 (70% daun lotus: 30% bunga lotus), P2 (40% daun lotus: 60% bunga lotus), dan perlakuan lama pelayuan yaitu H1 (lama pelayuan 8 jam) dan H2 (tanpa pelayuan). Hasil penelitian menunjukkan bahwa perlakuan formulasi tidak berpengaruh nyata terhadap kadar air, kadar abu, kadar abu larut dalam air, kadar abu tak larut asam, dan kadar ekstrak dalam air. Namun perlakuan lama pelayuan berpengaruh terhadap kadar abu dan kadar tanin. Kadar air teh daun bunga lotus berkisar 6.58%-9.02%, kadar abu berkisar 5.94%-6.68%, kadar abu larut dalam air berkisar 79.64%-81,93%, kadar abu tak larut asam berkisar 0.31%-0.63%, kadar ekstrak dalam air berkisar 22.15%-25.84% dan kadar tanin berkisar 6.87-12.04 mg TAE/g. Semua perlakuan tidak berpengaruh nyata terhadap kadar air, kadar abu larut dalam air kadar abu tak larut asam dan kadar ekstrak dalam air. kecuali kadar abu dan kadar tanin
Creativepreneur: Pemberdayaan Kewirausahaan Melalui Kreativitas Kerajinan Tangan Bagi Anggota Karang Taruna Marissa, Feny; Apriani, Deassy; Asngari, Imam; Yulianita, Anna; Widyanata, Fera; Ridhowati, Sherly
Sricommerce: Journal of Sriwijaya Community Services Vol. 3 No. 2 (2022): Sricommerce: Journal of Sriwijaya Community Services
Publisher : Faculty of Economics, Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29259/jscs.v3i2.100

Abstract

Tujuan dari kegiatan ini adalah untuk memberdayakan masyarakat khususnya remaja anggota karang taruna Desa Kota Daro II untuk melakukan kewirausahan mandiri dengan kreativitas kerajinan tangan dengan menggunakan peralatan sederhana dan modal yang rendah. Metode pelaksanaan dalam kegiatan ini dilakukan dengan observasi, diskusi, demonstrasi, dan praktek lapangan yang dilakukan dalam tiga tahapan yaitu (1) metode ceramah; (2) metode tutorial; dan (3) pemantauan dan evaluasi. Hasil yang diperoleh dari kegiatan ini adalah mitra telah memperoleh pengetahuan dan keterampilan nyata tentang kewirausahaan dan mampu membuat kerajinan tangan berupa lampu hias yang bernilai jual. Kerajinan lampu hias ini dapat menjadi solusi alternatif untuk dijadikan produk wirausaha untuk meningkatkan pendapatan tambahan.
Sosialisasi Pemanfaatan Sumberdaya Perairan Lokal Biji Lotus (Nelumbo nucifera) Sebagai Potensi Produk UMKM di Kelurahan Indralaya Raya, Ogan Ilir Ridhowati, Sherly; Nugroho, Gama Dian; Damayanthy, Dini
Sricommerce: Journal of Sriwijaya Community Services Vol. 4 No. 2 (2023): Sricommerce: Journal of Sriwijaya Community Services
Publisher : Faculty of Economics, Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29259/jscs.v4i2.141

Abstract

Perairan rawa umumnya tidak terlalu dalam dan berair tenang serta banyak ditumbuhi oleh tumbuhan air salah satunya adalah lotus (Nelumbo nucifera). Lotus tergolong tanaman liar karena dapat hidup dan berkembang biak dalam lumpur. Daunnya yang lebar sering digunakan sebagai pembungkus ikan di pasar tradisional, serta bijinya banyak dijadikan tepung yang dapat dimakan atau diolah menjadi bahan minuman maupun makanan seperti susu nabati, tempe, bahan isian atau campuran makanan dan sebagainya. Kelurahan Indralaya Raya merupakan mitra dalam kegiatan Program Kemitraan Masyarakat (PKM) ini yang mengarah pada bidang ekonomi produktif. Sosialisasi tentang pangan fungsional dari Biji Lotus diharapkan dapat meningkatakan  pengetahuan serta mampu mewujudkan kemandirian mitra dalam bidang pangan dengan sumber daya alam yang ada pada lingkungan sekitar. Kelurahan Indralaya Raya berpotensi untuk dilakukan pengembangan produktivitas usaha mikro kecil dan menengah (UMKM) terutama di bidang pengolahan hasil perairan seperti pemanfaatan tumbuhan air yaitu biji lotus (Nelumbo nucifera) karena daerahnya berawa dengan ketersediaan lotus yang melimpah terutama saat musim penghujan namun belum dimanfaatkan secara optimal. Kegiatan pengabdian ini merupakan upaya agar UMKM dapat terbentuk dan berkembang melalui pemanfaatan sumberdaya unggulan lokal. Adanya pemanfaatan sumberdaya terutama biji lotus dapat dijadikan sebagai usaha pengembangan produktivitas untuk warga Kelurahan Indralaya Raya melalui wahana UMKM dari kelompok PKK dan Karang Taruna setempat. Peserta kegiatan terdiri dari 25 Orang. Hasil evaluasi kegiatan yaitu Sebanyak 88 persen peserta menyatakan bahwa materinya sangat menarik dan 12 persen menyatakan menarik. Hal ini terlihat peserta tertarik dalam pengolahan biji lotus menjadi pangan fungsional dan menerapkannya di daerah mereka.
Water Quality of The Karedok Weir in Kecamatan Jatigede, Kabupaten Sumedang, West Java Province as a Source of Raw Water for Drinking Water Wulandani, Aris; Nurhasanah, Nurhasanah; Ridhowati, Sherly
Sriwijaya Journal of Environment Vol 9, No 3 (2024): ENVIRONMENT AND POLLUTION
Publisher : Program Pascasarjana Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22135/sje.2024.9.3.186-193

Abstract

Clean water is a funWeirental human need. This need for clean water can be met from groundwater and surface water. One of the potential sources of clean surface water is water from Weirs or lakes. This study aimed to determine the quality of water from Karedok Weir in Kecamatan Jatigede, West Java Province, and compare it with the Regulatory Limit in Appendix VI No. 22 of 2021 on the Implementation of Environmental Protection and Management. The research tested physical, chemical and bacteriological parameters in 4 locations, namely upstream of the Cimanuk River, downstream of the Cimanuk River, Karedok Weir 1 and Karedok Weir 2. The results were then compared with the national water Regulatory Limit according to Attachment VI of Government Regulation of the Republic of Indonesia No. 22 of 2021 Class 1 Water Group, water quality for drinking raw water as well as other uses that require the same water quality. All data series at all sampling sites were analysed for their status using the STORET method developed by the US EPA. Concluded that the water at the Karedok Weir 2, which is included in the Class A category, is very good or meets the Regulatory Limit.
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 Hasrianti, Hasrianti Herpandi . Imam Asngari Indah S Wahyuni Indah Widiastuti Indah Widiastuti Indah Widiastuti Kasful Anwar Kriska Kriska Kriska, Kriska Mairili Yana Sarti Marissa, Feny Muhammad Hendri Nugroho , Gama Dian 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