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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
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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Suplementasi Lactobacillus Acidiphilus SNP-2 pada Pembuatan Tape Biji Teratai (Nhymphaea pubescen Wild) Rita Khairina; Iin Khusnul Khotimah; Endang Sutriswati Rahayu
agriTECH Vol 28, No 4 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (707.167 KB) | DOI: 10.22146/agritech.9792

Abstract

The purpose of this research are develop to usage of lotus seed as base medium tape and study of functionally lotusseed as probiotik agentia. The potency of lotus seed tape as probiotic agentia was done tape suplemented by Lactoba- cillus acidophillus SNP-2. Observation of product belong one month for volunter that consumption. Result of research show that lactic acid bakteria, Lactobacillus, and Enterobacter on feses volunter that consumption lotus seed tape belong observation not significancy. There is no difference values of microflora on feses volunter for before and after consumption of lotus seed tape with suplemented biomass. Range of means LAB between log 8.73 CFU/g – Log 10.12CFU/g, Lactobacillus Log 7.37 CFU/g – Log 10.38 CFU/g end Enterobacter Log 9.19 CFU/g – Log 10.49 CFU/g. ThepH values of feces volunter during observation is significant different with range on 6.11–6.68.ABSTRAKPenelitian ini bertujuan untuk mengembangkan pemanfaatan biji teratai sebagai bahan dasar pembuatan tape danmempelajari fungsionaliti tape biji teratai sebagai agensia probiotik. Potensi tape biji teratai sebagai agensia pro- biotik dilakukan dengan suplementasi tape dengan Laobacillus acidophilus SNP-2 dan diamati pada relawan yang mengonsumsi tape biji teratai selama 1 bulan. Hasilnya menunjukkan Total Bakteri Asam Laktat, Lactobacillus dan Enterobacter pada feses relawan yang mengonsumsi tape biji teratai selama pengamatan tidak menunjukkan pen- garuh yang nyata. Tidak terdapat perbedaan nilai mikroflora feses relawan sebelum dan sesudah mengonsumsi tape biji teratai yang disuplementasi biomassa. Rata-rata kisaran BAL adalah Log 8,73 CFU/g – Log 10,12 CFU/g, Lacto- bacillus Log 7,37 CFU/g – 10,38 CFU/g dan Enterobacter Log 9,19 CFU/g- Log 10,49 CFU/g. Nilai pH feses relawan selama pengamatan berbeda nyata dengan kisaran berada pada nilai 6,11–6,68.
Perubahan Sifat-Sifat Biokimiawi, Fisikawi, Mikrobiawi, dan Sensoris Produk "Wadi" Ikan Betok (Anabas testudineus Bloch) Rita Khairina; Tyas Utami; Eni Harmayani
agriTECH Vol 19, No 4 (1999)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2140.849 KB) | DOI: 10.22146/agritech.13719

Abstract

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PELATIHAN PENGOLAHAN KLEMBEN BERBAHAN TEPUNG BIJI TERATAI Rita Khairina; Yuspihana Fitrial; Iin Khusnul Khotimah; Nooryantini Soetikno
JMM (Jurnal Masyarakat Mandiri) Vol 4, No 5 (2020): November
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1488.877 KB) | DOI: 10.31764/jmm.v4i5.2954

Abstract

Abstrak: Secara turun temurun, tanaman teratai dimanfaatkan oleh masyarakat di sekitar sawah lebak Kabupaten Hulu Sungai Utara sebagai sumber karbohidrat pengganti beras. Kegiatan pengabdian ini bertujuan memberikan pelatihan pengolahan klemben berbahan tepung biji teratai sebagai salah satu upaya peningkatan ekonomi masyarakat di sekitar perairan rawa. Kegiatan dilaksanakan di Desa Hambuku Tengah, Kecamatan Sungai Pandan, Kabupaten Hulu Sungai Utara. Sasaran pelatihan adalah anggota kelompok wanita tani di Desa Hambuku Tengah dan sasaran utama adalah pemilik UMKM Teratai Lestari yang sudah menekuni usaha pengolahan pengolahan bipang biji teratai salut cokelat. Salah satu upaya diversifikasi produk olahan berbahan tepung biji teratai maka dilakukan kegiatan pelatihan pengolahan Klemben berbahan tepung biji teratai. Kegiatan pengabdian dilaksanakan dalam bentuk demontrasi, pelatihan dan pendampingan. Demontrasi pembuatan klemben tepung biji teratai, diberikan dengan secara partisipatif kepada seluruh peserta kegiatan. Selama pelatihan kepada peserta diberikan penyuluhan tentang keunggulan dan manfaat fungsional biji teratai. Hasil dari kegiatan ini adalah munculnya produk klemben berbahan tepung biji teratai sebagai usaha ekonomi baru berbasis biji teratai proses pendampingan usaha bagi kelompok mulai dari produksi, pengemasan, dan pemasaran tetap dilakukan. Abstract:  Klemben Processing Training Made From Lotus Seed Flour From generation to generation, the water lily plant is used by the people around the lowlands of Hulu Sungai Utara Regency as a source of carbohydrates to compliment to the rice. This community service activity provides training on the processing of klemben made from water lily seed flour as an effort to improve the economy of the community around swampy waters. The activity was carried out in Hambuku Tengah Village, Sungai Pandan District, Hulu Sungai Utara Regency. The target of the training is members of the female farmer group in Hambuku Tengah Village and the main target is the owner of the Teratai Lestari UMKM who is already in the business of processing the chocolate coated water lily seed “bipang”. One of the efforts to diversify the processed product made from water lily seed flour was carried out by training activities for Klemben processing made from water lily seed flour. Community service activities are carried out in the form of demonstrations, training and mentoring. A demonstration of making water lily seed flour klemben was given in a participatory manner to all activity participants. During the training, participants were given information about the advantages and functional benefits of water lily seeds. After the activity is completed, it is hoped that new economic business products based on lotus seed flour will emerge and business assistance for groups ranging from production, packaging and marketing.
Effects of Addition Chili Ground to The Characteristics of Bekasam from Cork Fish (Channa striata) During Fermentation Normayanti Normayanti; Dewi Kartika Sari; Rita Khairina
International Journal of Advance Tropical Food Vol 2, No 1 (2020): May
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v2i1.6172

Abstract

Bekasam is a fermented fish product made from fish, salt, and roasted rice or rice that is mixed and fermented for 7 days. This study aims to determine the effect of the addition of ground chili at different concentrations on total acid, pH value, total lactic acid bacteria, and sensory properties of cork fish bekasam. The research design used was completely randomized design, 3 treatments and 3 replications. The treatments given were IBG without the addition of ground chili, IBGC1 adding 10% ground chili and IBGC2 adding 20% ground chili. Data were collected for total acid, pH, and total lactic acid bacteria fermentation days 1, 3, 5, and 7. The sensory properties were observed on days 1 and 7. The results showed that the addition of ground chili can reduce pH during 7 days fermentation, but the increase in total acid was not significant. The addition of 10% ground chili has a positive effect on the growth of lactic acid bacteria. The addition of 20% ground chili showed an inhibition of the growth of lactic acid bacteria during fermentation. Sensory test results stated that panelists preferred bekasam with the addition of 10% ground chili compared to control brakes and the addition of 20% ground chili.
Chemical and Organoleptic Characteristics of Sambal Ronto Rita Khairina; Iin Khusnul Khotimah; Muhammad Yazid; Rizky Fadliani
International Journal of Advance Tropical Food Vol 2, No 2 (2020): November
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v2i2.7262

Abstract

This research studied the chemical and organoleptic characteristics of sambal ronto at various spice concentrations. Sambal ronto is a typical chili sauce from the coastal community of South Kalimantan which is made from ronto mixed with spices and sautéed with cooking oil. The spices used are chilies, shallots, garlic, lemongrass, laos, bay leaves, and palm sugar. The research was conducted with a completely randomized design. The treatments consisted of concentrations of ronto and spices ratio, (1: 1) O, (1: 2) A, (1: 3) C, and (1: 4) D. The proximate test consists of water, ash, protein, fat, carbohydrate (by different) content, and pH. The organoleptic test was carried out by testing the preference for the parameters of color, aroma, texture, taste, and appearance. The results showed that the best ronto: spice ratio was treatment B (1: 3). The chemical characteristics of the best sambal ronto are 44.21% moisture content, 4.20% ash content, 5.92% protein content, 14.47% fat content, carbohydrate content (31.22% by different) and pH 4.79. Organoleptic values for the parameters of color, aroma, texture, taste, and appearance were 4.5, 4.9, 4.9, 4.5, and 4.8, respectively. All parameters indicate a value close to very like.
Combination of Salt and Rice Ratio on The Nutritional and Microbiological Qualities of Ronto, a Shrimp Fermented Product from Kalimantan, Indonesia Rita Khairina; Nooryantini Nooryantini; Susana Ristiarini; Iryanti Fatyasari Nata
International Journal of Advance Tropical Food Vol 3, No 1 (2021): May
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v3i1.9305

Abstract

Ronto is a fermented product of lactic acid bacteria made from rebon shrimp, salt, and rice. This product is a traditional food in the form of side dishes, chili sauce, and flavoring in the coastal communities of South Kalimantan, Indonesia. This research has been conducted on the combination of salt and rice to enhance the quality of shrimp fermentation products. Various studies have reported that salt in the process of shrimp fermentation affect the product quality. However, the impact from combination of salt and rice in various concentrations to the quality of shrimp fermentation products was not yet known. The purpose of this research was to study the effect of the combination of salt and rice on the quality of shrimp fermented products. The experimental was designed with a Completely Randomized Design Pattern, two factors salt and rice. The three concentrations of salt (10%, 11%, and 12%) and two concentrations of rice (20%, 30%,). The results showed that the concentration of salt and rice was significantly influencing on pH, total volatile bases (TVB-N), water content, ash, and microbiological properties. The condition for the best quality result is a combination of 11% of salt and 30% of rice.
Program Santri Wirausaha Melalui Pelatihan Pengolahan Bakso Ikan Patin (Pangasius sp.) Rita Khairina; S. Nooryantini; Albar Hidayat; Sri Dewi N. Sitorus
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 5 No 1 (2021): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Perkumpulan Dosen Indonesia Semesta (DIS) Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36339/je.v5i1.404

Abstract

Wali Songo Islamic Boarding School, Guntung Manggis Village, Kecamatan Ulin Banjarbaru, is one of the pesantren of 14 Islamic boarding schools in Banjarbaru City. The problem that was found was that while studying at the Islamic boarding school, the students were only given religious lessons and the students were not equipped with community empowerment-based knowledge and skills so that after graduating the students had economically-oriented skills independently in the community. The solution offered is training in the processing of catfish meatballs, which is a simple, easy, inexpensive, and economical skill technology if managed and carried out seriously. The target outcome plan is the success of the santri entrepreneurship program and scientific publications in the Jati Emas community service journal. Participants were 25 people consisting of 20 santri and 5 ustadzah. All participants were divided into 5 groups, each group consisting of 4 students and 1 ustazdah. Each group was given the opportunity to process fish balls from handling fish to turning them into meatballs. Participant participation was very high, as seen from the very dynamic activities of each group. All equipment used during the training was handed over to the boarding school as a motivation for them to have business capital in the form of equipment. At the end of the meeting the leadership of the boarding school stated that they would provide direction to the students to start processing fish balls for consumption needs at the boarding school and then they could be used as an economic business for the Wali Songo Islamic Boarding School.
KUALITAS TERASI UDANG DENGAN SUPLEMENTASI PEDIOCOCCUS HALOPHILUS (FNCC-0033) Nooryantini Sutikno; Yuspihana Fitrial; Rita Khairina
Fish Scientiae Vol 1 No 1 (2011): Issue June-Fish Scientiae Journal
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (514.963 KB)

Abstract

Terasi is condiment of formed solid, its flavour typically result of shrimp fermentation or mix of them with salt or other additional substance. The aim of this research is to know influence of the supplementation P. halophilus (FNCC-0033) isolate, to time of fermentation and quality of terasi shrimp. This research by complecated Randomized Design with 3 repetition’s. The treatment given are supplementation P. halophilus 2,5 x 104 CFU/g (A), P. halophilus 5,0 x 104 CFU/g (B) and processing terasi without addition P. halophilus (FNCC-0033) as control (treatmen O). Measure of chemical parameter total N, water content, TVB and pH, the microbiologis parameter are total microbe and total LAB, and parameter organoleptic are colour, odour and texture. The research conducting days fermentation by each every 7 days during 28 days fermentation. Based on TVB value total microbe and total lactid asid bacteria show that had been formed at 21th days fermentation. The result of analysis of varians showed differenct betwen observed day fermentation. The conclusion of this research showed processing terasi by supplementation of P. halophilus have similarity wich spontanious fermentations. The total microbe are supplementation to terasi able resulted of more fermentation time is quicker than spontanious fermentation.
Pemanfaatan By Product Pengolahan Ekstrak Albumin Ikan Gabus Menjadi Abon Ikan Di LPM Kelurahan Sekumpul Dewi Kartika Sari; Rita Khairina; Karenina Mursida; Dita Amalia Mahmudah
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 6 No 3 (2022): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Perkumpulan Dosen Indonesia Semesta (DIS) Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36339/je.v6i3.636

Abstract

The by-product of processing snakehead fish albumin extract is obtained in the form of fish meat with a tasteless taste because the fish juice has been separated in the form of albumin extract. The by product can still be used as other processed products, by adding a mixture of spices to obtain a product, namely shredded fish. The objectives of this service activity are (1) to increase the added value of by product processing snakehead fish albumin extract into a selling value product, namely shredded fish and (2) as an effort to accelerate community empowerment in an area by utilizing local potential in the area. The method of PKM activities at LPM Kelurahan Sekumpul uses counseling, training, demonstration and evaluation techniques of service activities. The conclusions of this service activity, namely (1) the processing of shredded fish is an effort to optimize the utilization of by-product processing of snakehead fish albumin extract into products that have economic value; (2) shredded fish made from snakehead fish albumin can be an option to increase fish consumption in an effort to meet the nutritional adequacy of the community, especially the fulfillment of animal protein sources; (3) the results of the evaluation of the level of understanding of the target audience on the criteria of understanding and practicing the service material increased by 46.7%, then on the criteria of understanding and not practicing it decreased by 26.6% and on the criterion of understanding slightly decreased by 20%.
Gerakan Nasional Revolusi Mental Cinta Rawa Khairina, Rita; Sari, Dewi Kartika; Fauzi, Muhammad
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 4, No 2 (2023)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v4i2.17462

Abstract

Kampus mengajar cinta rawa melalui kegiatan GNRM (Gerakan Nasional Revolusi Mental) dan MBKM (Merdeka Belajar Kampus Merdeka) merupakan upaya meningkatkan rasa peduli terhadap lingkungan dan kecintaan pada lahan rawa sebagai sumber daya alam yang harus dijaga dan dilestarikan. Tujuan kegiatan Gerakan Nasional Revolusi Mental Cinta Rawa adalah peningkatan kapasitas dan perubahan sikap mahasiswa dan masyarakat peduli gambut dalam kecintaannya terhadap perairan rawa. Metode kegiatan bersifat partisipatif kolaboratif dengan pelibatan seluruh komponen peserta kegiatan yaitu tim pelaksana, mahasiswa, perempuan perdesaan perairan rawa, dan yayasan Rahim Bumi sebagai Mitra dan sasaran antara. Hasil kegiatan kampus mengajar berupa perkuliahan yang  dilaksanakan di daerah perairan rawa dalam bentuk studi kunjung lapang.  Kegiatan di lapangan melibatan ibu-ibu di desa yang menjadi binaan Yayasan Rahim Bumi yang diikutsertakan dalam kegiatan perkuliahan. Kegiatan ini memiliki dua sisi keunggulan, yaitu pengalaman langsung bagi mahasiswa kuliah di alam dengan melaksanakan  langsung kegiatan perkuliahan. Di sisi lain ibu-ibu di desa memperoleh kesempatan dan pengalaman tentang bagaimana upaya pemanfaatan potensi flora dan fauna perairan rawa secara ilmiah.  Simpulan Program GNRM yang digulirkan oleh Kementerian PMK sangat strategis sebagai upaya membangun kemandirian mahasiswa dan masyarakat yang mampu berkolaboratif secara partisipatif melalui kegiatan Kampus Mengajar Gerakan Nasional Revolusi Mental Cinta Rawa.
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