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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
Herpandi .
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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Karakteristik Fisiko-Kimia dan Mutu Sensoris Skin lotion Rumput Laut (Eucheuma cottonii) dengan Penambahan Kolagen Ikan Komersil Rizky Rahmadhini Putri; Herpandi Herpandi; Rodiana Nopianti
Jurnal FishtecH Vol 4, No 1 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i1.3501

Abstract

The purposes of this research were to know the physicochemical characterirics and sensory quality of seaweed skin lotion (Eucheuma cottonii) by adding fish commercial collagen. This research used a factorial randomized block design (RAKF). Treatments this research were by combining of seaweed (0%, 2,5%, and 5%) and fish commercial collagen (0%, 2,5%, and 5%). The parameters in this research were the analysis of physical, chemical, and sensory. For sensory analysis using Friedmen test. The results of this research on pH and color parameters have a significant effect only when the addition of collagen with different concentrations, whereas the viscosity parameter and weight shrinkage give significant effect with addition on of seaweed and collagen with different concentrations. For pH values 6,50-7,41; viscocity 6000 cp – 9000 cp; whiteness 65,30%-76,77%; weight shrinkage 1,78%-5,95%; emulsion stability 100% and sensory assessment on all the attributes was ranged between kind of like to like by doing. The best treatment to the addition of seaweed 5% and collagen 5% (R2K2).
Karakteristik Fisiko-Kimia dan Sensori Bakso Ikan Parang-parang (Chirocentrus dorab) dengan Substitusi Tepung Buah Pedada (Sonneratia caseolaris) Mutiara Pertiwi; Herpandi Herpandi; Rodiana Nopianti
Jurnal FishtecH VOL 7, No 1 (2018)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v7i1.5975

Abstract

The purpose of this research was to know the physicochemical and sensory characteristic of wolf herring's fishballs with flour crabapple mangrove (Sonneratia caseolaris) substitution. The research was conducted from February until May 2017. This research used randomized block design with 5 treatments and was repeated 2 times as the group. The substitution treatments were 0%, 25%, 50%, 75% and 100% of flour apple crab mangrove. The parameters of this research were chemical analysis such as water content, ash content, protein content, lipid content and carbohydrate content. The physical analysis was texture (firmness), and sensory analysis was color, taste, aroma, visible, texture, teeth cutting test, and folding test. The results showed that treatment gave a significant effect on water content, ash content, and protein content. In the physical analysis, the results treatment gave significant effect on texture (firmness) and sensory analysis also a significant effect on visible, color, taste, texture, and folding test. The water content of wolf herring's fish balls 72.61%-79.60%, ash 1.91%-3.50%, protein 6.63%-16.57%, lipid 0.24%-0.38%, and carbohydrate 8.51%-10.01%. The texture (firmness) of this fishballs was 58.80gf-115.60gf. The visible sensory were 5.0-6.12, color 4.96-6.08, aroma 4.96-5.76, taste 4.60-5.64, texture 4.72-5.96, teeth cutting test 5.72-6.56, and folding test 2.84-4.0. Substitution of flour crabapple mangrove 75% and 100% able to make wolf herring's fishballs meet the requirements quality standards of moisture content, ash content, protein content, and fat content for fishball products.
Karakteristik Fisiko-Kimia dan Sensori Mie Kering dengan Penambahan Tepung Ikan Motan (Thynnichthys thynnoides) Riski Irsalina; Shanti Dwita Lestari; 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.v5i1.3516

Abstract

The purpose of this research was to know the physicochemical and sensory characteristics of dry noodle with minnow carp (Thynnichthys thynnoides) fish meal addition. This research used the factorial randomized block design. The treatment was different fish meal concentration (0, 5, 10, 15, and 20%). The parameters of this research were chemical variables (water, ash, lipid, protein, carbohydrate, calcium, phosphorus content), physical variables (lightness, chroma and hue, hardness, tensile strength, elongation, water absorption) and sensoric variables (colour, aroma, taste and texture). The result showed that treatment gave signitificant effect on physical variables (water, ash, lipid, protein, calcium and phosphorus content), physic variables (lightness, chroma and hue, hardness, tensile strength, elongation) and sensoric variables (colour, aroma, taste texture), but there was no significant effect on carbohydrate content and water absorption. The best treatment was addition of M1 (100% wheat flour and 5% minnows carp fish meal). The concentration of water, ash, protein, lipid, carbohydrate, calcium, and phosphorus were 13.03%, 14.21%, 23.75%, 0.9%, 46.75%, 0.127%, 0.162%, respectively. The lightness, chroma, hue, hardness, tensile strength, elongation and water absorption were 58.4%, 18.6%, 71.1o, 1011.73 gF, 15.93 gF, 27.33%, 140.98%, respectively. Panelist scores for colour, aroma, taste and texture were 3.8 (rather bright yellow), 4 (not fishy), 4.08 (tastefull) and 4.08 (chewy), respectively
Analisis Kimia dan Sensoris Kerupuk Ikan yang Dikeringkan dengan Pengering Efek Rumah Kaca (ERK) Husni Mahfuz; Herpandi Herpandi; Ace Baehaki
Jurnal FishtecH Vol 6, No 1 (2017)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v6i1.4450

Abstract

Research was conducted to know sensory and chemical characteristic of fish crackers dried with dryer greenhouse effect. This research was used survey and laboratory method. It is observing fish crackers dried process used dryer greenhouse effect modified of air sirculations. The result of chemical analysis (water content, ash content, protein, fat, and carbohydrate) showed that H1 (first day) has higer water content and H3 (third days) has higest of mineral, protein, fats, and carbohydrate on inside room themperature 42.38 °C – 42.89 °C, and humidity 40%. Result of sensory test used paired comparation test is not differently between greenhouse effect H2 and H3 crakers with control on 1% level. But color of greenhouse effect crackers with control is different on 1% level. Color of greenhouse effect crackers whiter than control
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 Kimia dan Organoleptik Rumput Laut (Eucheuma cottonii) Fermentasi dengan Perbedaan Lama Waktu Fermentasi dan Jenis Gula Vhedila Carina Geraldine; Herpandi Herpandi; Rodiana Nopianti
Jurnal FishtecH Vol 4, No 1 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i1.3502

Abstract

The purpose of this research was to determine the effect of different fermentation time and the type of sugar to the chemical, organoleptic characteristics of fermented seaweed and consumer acceptance level by looking at the level of preference for the product. The research method in this study used a factorial randomized block design (RAKF) with two treatments factor and repeated twice. The first factor was time ot the fermentation (W0 (zero hour), W1 (24 hours), W2 (48 hours) and W3 (72 hours)) and the second factor was the type sugar (G0 (without sugar), GP (sugar), GA (palm sugar) and GK (coconut sugar)). The parameters of observation were ash content, lactic acid, pH range, dietary fiber and organoleptic (appearance, color, odor, texture and taste). The results showed that the treatments difference of fermentation time dan sugar on the fermented seaweed product was significant for all the treatments. The best treatment based on chemical and sensory analysis were product with addition of sugar and 48 hours fermentation time.
Karakteristik Sosis Ikan Lele Dumbo (Clarias gariepinus) dengan Penambahan Bubuk Bunga Rosella (Hibiscus sabdariffa) Imran Imran; Herpandi Herpandi; Susi 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.v5i2.3943

Abstract

The purpose of this research was to investigate the effect of addition rosella powder to characteristics sausage of catfish (Clarias gariepinus) and knowing the best formulation the acceptance of panelists on the antioxsidant activity. This research was used random block design (RBD). The treatment of addition rosella powders were 1%, 2%, 3%, 4%, and 5%. Parameters of this research were physic analysis such as elasticity, colour and pH. Chemical analysis such as water and ash. Sensoric analysis such as display, texture, colour, flavor and taste. The result showed that addition rosella powder gave significant effect on elasticity, lightness, redness, pH, water content and sensoric analysis such as display, texture, colour, flavor and taste, but they were no effect to ash and yellowness. The elasticity of this sausage interval 54.93-153.6 (gf), lightness was 38.66% - 61.96%, redness was 3.8% -7.6%, yellownes was 4.33 -13.43, pH was 4.21 – 6.75. Water content interval 62.03%. – 73.96%, ash was 2.57- 3.3 and display of analysis sensoric was 4.04-7.46, texture was 3.28 – 7.12, flavor was 3.96 – 8.04, colour was 2 – 7.36, and taste was 5.08 – 7.6. Based on the acceptance panelists the best formulation on treatment A2 with addition concentration rosella powder 1 % and antioxidant activity was 11.6 ppm.
Analisis Keberlanjutan Pengolahan Kerupuk Ikan di Kabupaten Ogan Ilir, Sumatera Selatan Fadel Wahyu Setiofano; Herpandi Herpandi; Indah Widiastuti
Jurnal FishtecH Vol 6, No 2 (2017)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v6i2.5847

Abstract

The purpose of this research was to assess the status of sustainability from fish ckerekers processing house hold in Ogan Ilir by a multy-dimensional system. The sustainability analysis used a modification method of Rapid Appraisal for Fisherier (RAPFISH). This research used a survey method to read a fact that occurs in location. The visit and interview have been done by using, structure quisionnaires. The data proced as a tabulation and a analised by descriftive method. As a result, the sustainability status of ckerekers processing in ogan ilir was less sustainable, wich indeks value was 2.29. From all dimension, the marketing dimension was the highest indeks value that means enough sustainable. In other hand, the technology dimension was the lower value of sustainable indeks, with status s was not sustainable.
Pemanfaatan Limbah Ikan Menjadi Tepung Silase dengan Penambahan Tepung Eceng Gondok (Eichhornia crassipes) Zella Dwi Jayanti; 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.v7i1.5984

Abstract

The purposes of this research were to utilize fish waste and to study effect of water hyacinth flour nonfermented and fermented as material of silage . Data were analyzed using paired sample t-test trought SPSS 16.0 programme. Treatments included different fish waste raw material (fresh water and sea water) dan the type of water hyacinth (fermented and nonfermented flour) added with 3 repetation. Based on the result of t test indicate that the different type of fish waste is significantly different from the content of ash, fat content and calcium on silage flour. While differences in water hyacinth flour significantly different to the bulk density, moisture content, protein, and crude fiber in the resulting silage flour. Different types of fish waste and water hyacinth flour were not significantly different from the phosphorus content, and NaCl in the resulting silage flour. Product that approach SNI quality of fish flour is using raw material sea water fish waste with the addition of water hyacinth fermented flour which obtained 0.56% bulk density, 11.91% water content, 22.73% ash content, 46.5% protein content, 15.19% fat content, 2.34% crude fiber content, 3.1% calcium, 2.26% phosphorus, and 2.65% NaCl.
Kandungan Gizi Ikan Lundu (Macrones gulio) Sebagai Bahan Baku Diversifikasi Produk Mutiara Mutiara; Susi Lestari; Wulandari Wulandari; Herpandi Herpandi; Dwi Inda Sari
Jurnal FishtecH Vol 11, No 1 (2022)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v11i1.16080

Abstract

Catfish (Macrones gulio) is a freshwater fish that is widely distributed in the waters of South Sumatra. Information on the nutritional content of in Macrones gulio order to provide information on the nutritional value of lundu fish and can increase the prospects for product development can be displayed. The purpose of this study was to determine the nutritional composition of lundu fish. This research method used a completely randomized design (CRD) with 4 treatment factors, namely whole, fillet with skin, head, and bones and fins each performed 3 times in a row. Work procedures complete with sample preparation and collection, sample preparation and proximate analysis. Parameters observed were water content, fat content, protein content, ash content and carbohydrates. The different preparations on the body parts of lundu fish provide different nutritional content in each preparation treatment. Catfish (Macrones gulio) contains 14.52%-16.37% protein, 1.765%-11.76% ash, 2.06%-4.7% fat, and 0.72%%-11.56% carbohydrate content.
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