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All Journal Clarias : Jurnal Perikanan Air Tawar Jurnal Perikanan
Rani Ria Rizki
Universitas Sumatera Selatan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Immunology & microbiology Materials Science & Nanotechnology

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Analisis Nilai pH Sebelum dan Setelah Penggunaan Kapur Dolomit [(CaMG (CO3)] Terhadap Kegiatan Minapadi di Desa Sungai Dua Rani Ria Rizki; Ikromatun Nafsiyah; Diki Afreza; Wijianto
Clarias : Jurnal Perikanan Air Tawar Vol. 2 No. 2 (2021): Jurnal Perikanan Air Tawar (Clarias)
Publisher : Universitas Sumatera Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (210.987 KB) | DOI: 10.56869/clarias.v2i2.260

Abstract

South Sumatra has a fairly large swamp area and has the potential for rice and fish cultivation activities. Swampland has a fairly low or acidic pH content so that before using it fairly large for fish and rice cultivation processes, it is necessary to treat the land, one of which is liming so that it can increase the pH value. The main purpose of this study was to determine the optimal pH value of water after liming for Minapadi in tidal swamp areas. The benefit is to know the changes in the pH of the water after liming the Minapadi land in the tidal swamp area, so that it is hoping that later it will be able to find out the pH value that is suitable and suitable for Minapadi activities, including the pH of the water that is suitable for the type of fish to use. This research was carried out from October to December 2020. The water samples collected directly on the land of Sungai Dua in Banyuasin Regency. Sampling water, pH during the study was carried out at several points on the rice field plots. The conclusion obtained during the observation of the pH value of the water before and after the observation of the pH value in the mina padi land of Sungai Dua Village which has been liming is that the pH value of the pH value increases and falls into the appropriate range for mina padi activities in Sungai Dua Village. Observing the pH value of water before and after observing the pH value in the Mina Padi land in Sungai Dua Village which has been limed, namely the pH value, the pH value increases and falls into the appropriate range for Mina Padi activities in Sungai Dua Village.
PROFIL HEDONIK KEMPLANG PANGGANG KHAS PALEMBANG Ikromatun Nafsiyah; Seftylia Diachanty; Selly Ratna Sar; Guttifera; Rani Ria Rizki; Siti Lestari; Nanda Syukerti
Clarias : Jurnal Perikanan Air Tawar Vol. 3 No. 1 (2022): Clarias : Jurnal Perikanan Air Tawar
Publisher : Universitas Sumatera Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56869/clarias.v3i1.343

Abstract

Palembang's kemplang panggang is one of Palembang's original foods that is populer both inside and outside of Palembang. Kemplang is widely sold and produced in Palembang. The number of baked kemplang products makes consumers confused in choosing baked kemplang products which later became the basis for this research. This study was purposed to determine the level of consumer/panelist preference for baked kemplang sold in markets around Palembang. Kemplang Panggang Palembang of this study was purchased from three different markets and different trade names. This study was divided into two stages, namely the preparation stage and the implementation stage of hedonic testing carried out by 25 semi-trained panelists with four parameters such as aroma, color, taste, and texture. The highest results on the parameters of aroma, color, taste, and texture were found in the sample with code 303 with a “like” level. Based on these results, it can be concluded that sample 303 is the most preferred baked kemplang compared to other baked kemplang samples
MODIFIKASI KITOSAN ASAP CAIR Cocos nucifera SEBAGAI PENGAWET ALAMI PANGAN (ANTIBAKTERI Staphylococcus aureus) Selly Ratna Sari; Maya Resta Kanya; Rani Ria Rizki; Guttifera Guttifera; Agung Riswandi
Jurnal Perikanan Unram Vol 13 No 4 (2023): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v13i4.645

Abstract

Pengawet menjadi salah satu bahan tambahan pangan yang semakin sering digunakan. Terlebih lagi dengan kemajuan teknologi produksi pangan. Pengawet alami sangat diperlukan untuk mengganti penggunaan formalin yang banyak beredar di masyarakat. Penelitian ini memiliki tujuan untuk mengetahui aktivitas antibakteri kitosan kombinasi asap cair dari tempurung kelapa (C. nucifera) sebagai pengawet alami. Pengujian dengan bakteri Staphylococcus aureus. Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yang diulang sebanyak tiga kali. Perlakuan penelitia yaitu A0 (1% Kitosan + 1% Asam Asetat + 1% Glukosa), A1 (1% Kitosan + 1% Asam Asetat + 1% Glukosa + 1% Asap Cair), A2 (1% Kitosan + 1% Asam Asetat + 1% Glukosa + 3% Asap Cair) dan A3 (1% Kitosan + 1% Asam Asetat + 1% Glukosa + 5% Asap Cair). Hasil penelitian menunjukkan bahwa hasil aktivitas antibakteri asap cair tempurung kelapa (Cocos nucifera) berpengaruh nyata terhadap aktivitas bakteri Staphylococcus aureus. Aktivitas antibakteri terjadi karea muatan positif antara kitosan glukosa menghasilkan ikatan muatan negatif. Muatan tersebut menyebabkan membrann sel pecah dan membentuk antibakteri. Konsentrasi aktivitas antibakteri dan antioksidan terbaik adalah perlakuan adalah perlakuan A3 (konsentrasi 1% kitosan + 1% glukosa + 3% asap cair tempurung kelapa) yang mendapat hasil yang optimal terhadap bakteri Staphylococcus aureus.
Co-Authors Agung Riswandi Diki Afreza Guttifera Guttifera Guttifera Ikromatun Nafsiyah maya resta kanya Nanda Syukerti Seftylia Diachanty Selly Ratna Sar Selly Ratna Sari Siti Lestari Wijianto