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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Teknologi Pertanian agriTECH JMM (Jurnal Masyarakat Mandiri) Jurnal Agrotek UMMat Tropical Wetland Journal JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) International Journal of Advance Tropical Food (IJATF) Jurnal Agro Dedikasi Masyarakat (JADM) Journal of Agritechnology and Food Processing Fish Scientiae : Jurnal Ilmu-Ilmu Perikanan dan Kelautan

Rita Khairina

Faculty Of Fisheries And Marine Sciences Lambung Mangkurat University

Author-ID : 297877

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health Other

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AKTIVITAS BIOLOGIS TEPUNG BIJI TERATAI PRA-MASAK SEBAGAI PRODUK PANGAN PENCEGAH DIARE Yuspihana Fitrial; Rita Khairina; Ika K Oktaviyanti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 2 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Raw waterlilly seeds are known to have activity to prevent diarrhea. It has been proven through testing both in vitro and in vivo against E. coli K1.1 Enterophatogenic (EPEC), the bacteria that causes diarrhea. This study aimed to determine the biological activity of pre-cooked waterlilly seed flour as the prevention of diarrhea through in vivo testing. Results showed that mice fed a ransum substituted with waterlilly seed flour and intervented with EPEC had an increased in body weight 25% lower compared with controls, as well as a declining in fecal water content average of 2% a day after the EPEC intervention was stopped. Rationing followed by EPEC intervention did not increase the number of microbes, causing reduction in the number of E. coli, and did not cause a decrease in lactic acid bacteria (LAB). Rationing waterlilly seed flour shown to inhibit inflammation in the intestinal villi, preventing necrosis of the intestinal mucosa cell (jejenum), reduce inflammation, and prevent adhesion of E. coli in the intestinal mucosa.Key words: diarrhea, EPEC, jejunum, waterlily seeds pre-cooked flour

Physical, Chemical, and Microbiological Characteristics of Ronto During Storage Rita Khairina; Muhammad Nur Cahyanto; Tyas Utami; Sri Rahardjo
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

AbstractThe purpose of this study was to determine the physical, chemical, and microbiological changes of ronto during storage at room and cold temperatures. Ronto was prepared by mixing fresh shrimp, salt, and rice with a ratio of 7 : 1 : 2 and fermented in a closed container for 14 days. Ronto produced was stored at room and cold (5oC) temperatures. Samples were withdrawn every 4 weeks and analyzed for its physical, chemical, and microbiological characteristics. The characteristic changes of ronto stored at low temperature were generally slower than those at room temperature. The changes in colour, viscosity, acidity, total volatile bases, and microbial counts were lower in ronto kept at 5oC compared to those in ronto kept at room temperature. The colour of ronto stored at low temperature remained red after 20 weeks, whereas the colour of ronto kept at room temperature turned brownish after 20 weeks.

Sifat Sensoris, Kimia dan Warna, Ronto pada Konsentrasi Garam dan Nasi yang Berbeda Nooryantini Soetikno; Susana Ristiarini; Rita Khairina
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 1 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia 21(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Ronto adalah produk fermentasi udang tradisional yang populer di pesisir pantai Kalimantan Selatan, terbuat dari campuran rebon (Acetes sp.), garam dan nasi yang difermentasi selama 2 minggu pada suhu kamar. Tujuan penelitian ini adalah untuk menentukan pengaruh garam dan nasi terhadap sifat sensoris, kimia dan warna ronto. Penelitian dirancang dengan rancangan acak lengkap faktorial (RALF), faktor pertama adalah konsentrasi garam (10, 11 dan 12%), faktor kedua adalah konsentrasi nasi (20 dan 30%). Hasil penelitian menunjukkan bahwa pemberian garam dan nasi berpengaruh terhadap kualitas sensoris, kimia, dan warna ronto. Perlakuan terbaik adalah penambahan garam 12% dan nasi 20% dengan nilai sensoris warna 4,93, aroma 4,97, tekstur 3,97 dan kenampakan 4,57. Nilai pH 5,2, total asam 25,30 mg/g, TVB 94,14 mg N/100 gram dan Aw 0,89, warna ronto adalah L* = 44,36, a* = 11,89, dan b*= 8,45.

Kandungan fitokimia dan aktivitas antibakteri ekstrak etanol biji buah nyirih (Xylocarpus granatum ): Phytochemical and antibacterial activity of ethanol extract from cannonball mangrove (Xylocarpus granatum) fruit seeds Khairina, Rita; Sari, Dewi Kartika; Fitrial, Yuspihana
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 5 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(5)
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.v28i5.60932

Xylocarpus granatum adalah jenis mangrove yang dikenal dengan buah nyirih di Kalimantan Selatan. Penelitian ini bertujuan menentukan kandungan fitokimia dan aktivitas antibakteri biji buah X. granatum. Tahapan penelitian adalah preparasi buah nyirih menjadi bubuk buah nyirih, ekstraksi bubuk biji buah nyirih dengan pelarut etanol, uji fitokimia bubuk biji buah nyirih, preparasi bakteri uji, dan uji antibakteri ekstrak etanol biji buah nyirih. Parameter yang diuji, yaitu rendemen, proksimat, fitokimia, dan uji antibakteri terhadap E. coli dan S.aureus. Rendemen biji buah nyirih adalah 21,17% dan berat bubuk 7,04%. Bubuk biji buah nyirih mengandung kadar air 4,97%, abu 2,56%, protein 4,54 %, lemak 0,63%, dan serat kasar 2,5%. Bubuk biji buah nyirih mengandung senyawa saponin, alkaloid, flavonoid, tannin, triterpenoid, fenolik, steroid, dan antosianin. Hasil uji antibakteri menunjukkan bahwa peningkatan konsentrasi ekstrak etanol bubuk biji buah nyirih berbanding terbalik dengan total bakteri akan tetapi berbanding lurus dengan persen penghambatan. Ekstrak 20–90 µL memperlihatkan total bakteri E. coli sebesar log 9,32 CFU/g dan log 1,18 CFU/g dengan persen penghambatan sebesar 5,93 dan 88,05%. Konsentrasi ekstrak 1–15 µL terhadap bakteri S. aureus memperlihatkan nilai total bakteri sebesar log 5,69 CFU/g dan log 8,65 CFU/g dengan persen penghambatan sebesar 29,37 dan 64,46. Pengujian antibakteri dengan metode kontak langsung menunjukkan kemampuan ekstrak etanol bubuk biji buah nyirih menghambat pertumbuhan bakteri E. coli dan S. aureus pada konsentrasi ekstrak yang rendah.

Co-Authors Albar Hidayat Dewi Kartika Sari Dewi Kartika Sari Dewi Kartikasari Dita Amalia Mahmudah Ellyn Normelani Eni Harmayani Findya Puspitasari Gusti Rusmayadi I Gusti Bagus Wiksuana Iin Khusnul Khotimah Iin Khusnul Khotimah Iin Khusnul Khotimah Iin Khusnul Khotimah Ika K Oktaviyanti Iryanti Fatyasari Nata, Iryanti Fatyasari Karenina Mursida Komang G Wiryawan MADE ASTAWAN Mala Nurilmala Muhammad Fauzi Muhammad Nur Cahyanto Muhammad Yazid Nooryantini Nooryantini Nooryantini Soetikno Nooryantini Soetikno Nooryantini Soetikno Nooryantini Soetikno, Nooryantini Nooryantini Sutikno Normayanti Normayanti Rahayu, Endang Sutriswati Ristiarini, Susana Rizky Fadliani S. Nooryantini Soewarno S Soekarto Sri Dewi N. Sitorus Sri Rahardjo Syifa, Muhammad Tutik Wresdiyati Tyas Utami Tyas Utami Wahyono, M. Dwiki Yuspihana Fitrial Yuspihana Fitrial

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