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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Ilmu dan Teknologi Kelautan Tropis Sainteknol : Jurnal Sains dan Teknologi Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan agriTECH Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal FishtecH Marinade Riau Journal of Empowerment Seminar Nasional Lahan Suboptimal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Journal of Food Technology and Agroindustry Mitra Raflesia (Journal of Health Science) SRIWIJAYA JOURNAL OF ENVIRONMENT BIOVALENTIA: Biological Research Journal JOMPA ABDI: Jurnal Pengabdian Masyarakat Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan Jurnal Pengabdian Pada Masyarakat Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Swadaya: Jurnal Pengabdian Masyarakat
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Program Studi Teknologi Hasil Perikanan Fakultas Pertanian Universitas Sriwijaya, Indralaya, Ogan Ilir 30662 Sumatera Selatan
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Journal : Jurnal FishtecH

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Uji Potensi Biogas dari Limbah Jeroan Ikan Patin (Pangasius sp.) dan Campuran Kiambang (Salvinia molesta) secara Anaerob Batch Wahyu Kurniawan; Herpandi Herpandi; Susi Lestari
Jurnal FishtecH Vol 5, No 1 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i1.3517

Abstract

The purposed of this research to utilizing biomass of salvinia and viscera waste mixture of catfish as the biogas resource. The method of this research used experimental method at batch anaerob reactor and absortion carbon atom used NaCl and NaOH solution. The result of this research analysis used describtion method. The observed of parameter included rate analysis and accumulation of biogas production and metana, also parameter at slurry incuded temperature, pH, chemical oxygen demand, total solid, volatile solid and ratio C/N. The conclusion value of pH from this research between scale 1:2 (A1 reactor) and scale 1:1 (A2 reactor) is 7.9 and 7.15. COD in 5700 and 6400. C/N ratio in 5.19 and 5.96. The result indicated the different composition of subtrat slurry from salviana and vistera waste mixture of catfish in scale 1:2 (A1 reactor) produced biogas accumulation and metana the most than A2 reactor.
Karakteristik Sensoris Fillet Ikan Patin (Pangasius sp.) dengan Penambahan Ekstrak Purun Tikus (Eleocharis dulcis) Ace Baehaki; Herpandi Herpandi; Rosalina Rosalina
Jurnal FishtecH Vol 8, No 1 (2019)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v8i1.7840

Abstract

This study aims to determine the effect used of Eleocharis dulcis extract on fish fillet catfish (Pangasius sp.) which stored cold temperatures. Several stages were carried out including sampling, sample preparation, sample extraction, and making fish fillet catfish (Pangasius sp.). Extraction with multilevel maceration with a sequence of solvents n-hexane, ethyl acetate, and ethanol. The parameters observed were hedonic test in the form of appearance, aroma, and texture. This research was conducted nonparametric data analysis using two sample related test methods. The results showed that there were significant differences in the values of appearance, aroma, and texture.
Fortifikasi Tepung Tulang Ikan Gabus (Channa striata) pada Kerupuk sebagai Sumber Kalsium M. Ryo Andika Putra; Rodiana Nopianti; Herpandi Herpandi
Jurnal FishtecH Vol 4, No 2 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i2.3507

Abstract

The purpose of this research was to investigae of snakehead fish bone meal addition to crackers characteristic. This research was used random block design (RBD). The treatment of snakehead fish bone meal were 0%, 10%, 20%, 30%, and 40%. The parameters of this research were chemical analysis such as water, ash, protein, lipid, carbohidrate and calcium, while physic analysis such as hardness, colour, volume expands, and sensoric analysis such as colour, texture (hardness), aroma and taste. The result showed that treatment gave significant effect on ash, protein, lipid, carbohidrate and calcium, physic analysis such as hardness, volume expands, lighness and chrome, sensoric analysis such as hardness and taste, but they were no effect to water content, hue, and sensoric analysis such as colour and aroma. ash consentration of this crackers interval 2.85%-19.19%, protein was on 1.96%-6.14%, lipid was on 14.75%-19.39%, carbohidrate was on 56.05%-72.00%, calcium was on 21.60mg/100g-572.51mg/100g. The hardness of this crackers was 229.23 gf - 558.92 gf, volume expands was 45.58%-97.30%, lightness was 60.93%-71.03%, chrome was 6.33%-18.70% and hardness of analysis sensoric was 1.96-3.13 and taste was 2.01-3.24. The crackers were added with snakehead fish bone meal had effect on hardness
Aktivitas Reduksi Merkuri pada Bakteri yang Diisolasi dari Air dan Sedimen di Sungai Musi Titik Fadilah Amelia; Ace Baehaki; Herpandi Herpandi
Jurnal FishtecH Vol 5, No 1 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i1.3522

Abstract

This study aims to isolate mercury resistant bacteria from water and sediment in Pulau Salah Nama which located on the River Musi Palembang, characterized mercury resistant bacteria growing at the highest concentration of HgCl2 and test the power of these bacteria in reducing mercury. The research was conducted from June 2015 until September 2015 using experimental methods laboris and descriptive data analysis. Reasecrh consissted of several stages, including sampling, bacterial isolation, characterization to determine the type of bacteria and mercury reducing power of bacteria. Isolation of bacteria produced 10 isolates. A1 was bacteria isolated from water and A2 was bacteria isolated from sediment. From 10 isolates selected 2 isolates of the higest concentration of HgCl2. Selected isolate A1 have the lowest mercury reduction power of 39.26% and selected isolate A2 have the highest mercury reduction power of 65.93%. In control medium without inoculant a decline in mercury concentration of 39.44%. Based on the characterization of the bacteria biochemical activity known A1 and A2 were Bacillus subtilis
Karakteristik Fisiko-Kimia dan Sensori Pempek Ikan Gabus (Channa striata) dengan Penambahan Brokoli (Brassica oleracea) sebagai Pangan Fungsiona Yulanda Afriani; Susi Lestari; Herpandi Herpandi
Jurnal FishtecH Vol 4, No 2 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i2.3503

Abstract

The purpose of this study was to determine the characteristics of the snakehead fish pempek with broccoli addition as a functional food. The design used is a randomized block design with 5-stage treatment that was repeated 3 times. Factors treatment consists of adding broccoli concentrations (0%, 5%, 10%, 15% and 20%). Parameters that observed were physical analysis (elasticity, lightness, chroma and hue), sensory analysis (texture, appearance, color and flavor), proximate analysis, levels of calcium, fiber content and antioxidant activity. Results of research conducted showed that the addition concentration of broccoli into pempek snakehead fish has significant effect (p <0.05) on the physical characteristics and sensory. The average value elasticity ranged from 343.06 to 559.66 gf, lightness 53.1% to 60.20%, chroma 8.36% to 13.23%, and hue 70.23o up 93.8o. Based on the physical parameters (elasticity) and sensory found that treatment A1 (5% addition of broccoli) is the best treatment with 40.89% moisture content, 1.15% ash content, 0.16% fat content, 7.39% protein content, 48.14% carbohydrate content, 2.24% crude fiber content, 106.5 mg/100 g the level of calcium, and 202 ppm antioxidant activity contents
Karakteristik Fisikokimia dan Sensoris Nugget Kijing (Pilsbryoconcha exilis) Ina Permata Sari; Herpandi Herpandi; Shanti Dwita Lestari
Jurnal FishtecH VOL 7, No 1 (2018)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v7i1.5983

Abstract

The purpose of this research was to observe the effects of threadfin breams surimi (Nemiptarus nematophorus) and mussel (Pilsbryoconcha exilis) to physical, chemical and sensory characteristics of nugget. This research used randomized block design (RBD) consisted of one factor treatment and three replications. Factor treatment consisted of combination ratio threadfin breams surimi and mussel 100% : 0%, 75% : 25%, 50% : 50%, 25% : 75%, 0% : 100%. The variables observed were physical characteristics (elasticity), chemical characteristics (moisture content, ash, protein, fat, carbohydrate, and iron) and sensory analysis on appereance, flavour, taste and texture of the final products. Different combinations of threadfin breams surimi and mussel had significant effect on elasticity (222.53 gf, 278.33 gf, 300.66 gf, 312.13 gf, 452.86 gf), ash content (3.26%, 2.51%, 2.23%, 1.63%, 1.45%), protein content (8.27%, 12.11%, 14.8%, 17.14%, 20.73%), carbohydrate content (17.32%, 14.34%, 11.11%, 8.42%, 3.5%), and iron (23.61%, 18.56%, 12.77%, 7.24%, 1.54%). Based on the results, the greater addition of surimi concentration caused the increasing value of elasticity, protein, and water content. While the greater addition of mussel concentration resulted on the increased value of ash, fat and iron. This research showed that the combination of 75% threadfin breams surimi and 25% mussel produced on nugget with the best characteristics.
Perendaman Pempek dengan Larutan Kitosan sebagai Edible Coating dan Pengaruhnya terhadap Umur Simpan Puspa Ayu Pitayati; Herpandi Herpandi; Susi Lestari; Siti Ayu Ulfadillah
Jurnal FishtecH Vol 10, No 1 (2021)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v10i1.14418

Abstract

Pempek yang disimpan pada suhu ruangan memiliki umur simpan yang relatif singkat dan mudah mengalami kemunduran mutu produk. Pada penelitian ini pempek dilapisi oleh larutan kitosan 2% dengan perbedaan waktu perendaman (0, 10, 20, 30 menit) guna mengetahui pengaruh larutan kitosan sebagai coating pempek terhadap lamanya penyimpanan pempek pada suhu ruangan. Metode penelitian menggunakan rancangan split plot utama dengan 2 faktor perlakuan dan tiga kali pengulangan. Faktor perlakuan meliputi perbedaan waktu penyimpanan pada suhu ruangan (T0 = 0 hari, T1 = 2 hari, T3 = 3 hari, T4 = 4 hari) dan waktu perendaman pempek pada larutan kitosan (R0 = 0 menit, R1 = 10 menit, R3 = 20 menit, R4 = 4 menit). Untuk parameter pengamatan berupa kadar air, derajat keasaman (pH), kadar protein, Total Plate Count (TPC), Total Volatil Base (TVB), serta uji organoleptik. Hasil penelitian diperoleh nilai kadar air, pH, kadar protein, TPC dan TVB berpengaruh nyata terhadap kedua faktor perlakuan (T dan R). Begitu juga interaksi antara kedua faktor perlakuan berpengaruh nyata terhadap nilai pH, TPC dan TVB. Hasil Uji Kruskal Wallis waktu perendaman larutan kitosan sebagai coating pempek dengan nilai sensori pempek berpengaruh tidak nyata terhadap rasa pempek, namun berbeda nyata terhadap parameter tekstur, kenampakan, aroma, maupun warna pempek.
Karakterisitik Bakso Ikan Patin (Pangasius pangasius) dengan Penambahan Karagenan, Isolat Protein Kedelai, dan Sodium Tripolyphospat Dina Defyanti Sinaga; Herpandi Herpandi; Rodiana Nopianti
Jurnal FishtecH Vol 6, No 1 (2017)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v6i1.4447

Abstract

The purpose of this research was to investigate the characteristics of catfish meatball with addition of isolate soy protein, carrageenan and STPP. The Research used a Randomized Block Design (RDB) with five addition of food additives (carrageenan 2%, STPP 0.3% and isolate soy protein 7%). Each treatment was replicated two times. The attributes observed were physical analysis (expressible moisture content, gel strength and folding test), chemical analysis (moisture content, protein content and fat content) and sensory analysis (aroma, taste and colour). The result showed the average value of expressible moisture content was ranged from 0.52%-1.72%, gel strength was 79-172 gf, folding test was 2-4, moisture content was 70.14%-75.41%, protein content was 3.98%-7.13% and fat content was 1.4%-2.16%. Sensory analysis for colour of meat ball was ranged from 3.88-4.56, taste 3.8 - 4.56 and aroma 3.88-4.44. Addition of food additives into catfish meatballs significantly affect (p<0.05) to expressible moisture content, gel strength, protein content, aroma, taste and folding test. But did not significant affect about moisture content, fat content and colours. The chemical analysis showed kind of food additive that can replace the STPP is isolate soy protein. And according to physical analysis the food additive than can repace STPP is combination isolate soy protein and carrageenan as well on the analysis of sensory analysis.
Karakteristik Kimia dan Aktivitas Antioksidan Kombucha dari Tumbuhan Apu-apu (Pistia stratiotes) Selama Fermentasi Desnilawati Hotmaria Simanjuntak; Herpandi Herpandi; Shanti Dwita Lestari
Jurnal FishtecH Vol 5, No 2 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i2.3940

Abstract

The purpose of this research was to utilize water lettuce (Pistia stratiotes) as raw material of kombucha drink and was to investigate the effects of fermentation time on chemichal characterictics and antioxidant activity of water lettuce (Pistia stratiotes) leaves kombucha. This research used randomized block design (RBD) consisted of 1 factor treatment which was fermentation time (1,4,8 and 12 days) with 3 replications. The variables observed were total sugar content, pH, total acidity, alcohol, antioxidant activity use DPPH method and sensoric analysis on appereance, colour, flavor, and taste of the find product. The result showed that fermentation time gave significant effect on chemichal analysis (total sugar content, pH, total acidity, alcohol), antioxidant activity and sensoric analysis (appereance, colour and taste), but no effect on flavor was observed.
Kandungan Gizi dan Profil Asam Amino Tepung Ikan Sepat Siam (Trichigaster pectoralis) Wahyu Perdana Putra; Rodiana Nopianti; Herpandi Herpandi
Jurnal FishtecH Vol 6, No 2 (2017)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v6i2.5849

Abstract

The purposes of this research were to investigate the nutritional content and profile amino acid of siamese gourami (Trichogaster pectoralis) fish meal. This research was conducted on Agustus 2016 until Oktober 2016. This research method used laboratory experiments and the result then analyzed descriptively. Parameters observed were proximate analysis consisting of moisture content, ash content, fat content and protein content, amino acid analysis and the analysis mineral of calcium and phosphorus. The result showed that water content, protein content, fat content, the ash content of siamese gourami for fish meal material were 79.27%, 5.08%, 3.50% and 3.16% respectively. While water content, protein content, fat content, the ash content of siamese gourami fish meal were 2.68%, 65.21%, 4.22%, 18.65% respectively. According to amino acid analysis, on siamese gourami for the material fish meal had detected 18 amino acid was detected that consist of 10 essential amino acid with the total value 69,437.92 mg/kg and 8 non-essential amino acid with the total value 68,448.62 mg/kg. While for siamese gourami fish meal had detected 18 amino acid that consists of 10 essential amino acid with the total value 366,629.6 mg/kg and 8 non-essential amino acid with the total value 381,846.88 mg/kg. The value for calsium and phosphorus siamese gourami (Trichogaster pectoralis) were 0.0034% and 0.1964% respectively. While the value for calcium and phosphorus of fish meal were 0.004% and 0.26% respectively and the whiteness value was 55.44%.
Co-Authors Abd. Rasyid Syamsuri Ace Baehaki Ace Baehaki Agus Putra AS Agus Supriadi Ahjah, Nur Fadhilah Ahmad Fali Oklilas Akhmad Sobri Anggraini, Amalia Anggraini, Amalia Anjas Setiawan Apit Fathurohman Apriyanto, Ferly Aroef, Hukmanan Rais Batubara, Agung Setia Budi Santoso Cynthia Aprita Sari Dade Jubaedah Desnilawati Hotmaria Simanjuntak Desri Maulina Sari Diah Kartika Sari Dina Defyanti Sinaga Dwi Inda Sari Dwi Inda Sari Dwi Inda Sari Dwi Inda Sari Eklin Meinatsya Putri Ervianti Ervianti Esti Susiloningsih Fadel Wahyu Setiofano Fatmalina Febry Fauziyah Fauziyah Ferdinand Hukama Taqwa Gama Dian Nugroho Gama Dian Nugroho Gama Dian Nugroho Gerry Anggara Hendra Permana Aditya Humairani, Rindhira Husni Mahfuz Ilham Zulfahmi Imran Imran Ina Permata Sari Indah Widiastuti Indah Widiastuti Indah Widiastuti Indah Widiastuti Indah Widiastuti Indah Widiastuti Indah Widiastuti Indah Yuliana Indasari, Dwi Intan Anggraweni Joni Iskandar M. Ryo Andika Putra MADE ASTAWAN Mega Purnama Sari Miftahul Jannah Mochamad Syaifudin, Mochamad Muhammad Ridho Muliari Muliari Mutiara Mutiara Mutiara Mutiara Mutiara Pertiwi Nadia Fabella Nadya Rahmania, Nadya Nafa Ya’la Arrahmi Olima Zega Palupi, Nurheni Sri Poedji Loekitowati Hariani Purnama, Nanda Rizki Puspa Ayu Pitayati Reistha Warayu Ridhowati, Sherly Rindit Pambayun Rindit Pambayun Rinto . Rinto Rinto Rinto Rinto Riski Irsalina Rizky Maharani Putri Rizky Rahmadhini Putri Rodiana Nopianti Rosalina Rosalina Rozirwan . Sabri Sudirman Salsabila, Salsabila SATRIYAS ILYAS Shanti Dwita Lestari Shanti Dwita Lestari Shanti Dwita Lestari Shanti Dwita Lestari Shanti Dwita Lestari Shanti Dwita Lestari Siti Ayu Ulfadillah Siti Hanggita Rachmawati J Susi Lestari Susi Lestari Susi Lestari Susi Lestari Susi Lestari Susi Lestari SUSI LESTARI Susi Lestari Susi Lestari Titik Fadilah Amelia Vemi Ariani Vhedila Carina Geraldine Wahyu Kurniawan Wahyu Perdana Putra Wiji Rahayu Wulandari Wulandari Wulandari Wulandari Wulandari Yulanda Afriani Yulia Oktavia Yuliarti Yuliarti Yunindyawati Yunindyawati Yusrizal Akmal Zella Dwi Jayanti