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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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Hedonic test and chemical organoleptic and chemical characteristics of cork and toman fish emping Kartikasari, Dewi; Khairina, Rita; Wahyono, M. Dwiki
Journal of Agritechnology and Food Processing Vol 3, No 2 (2023)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v3i2.20392

Abstract

Local fish species from the waters of South Kalimantan that are a source of protein and high in albumin are cork fish and toman fish. In an effort to increase the value added and consumption of both fish, it is necessary to diversify the product, for example by processing them into fish emping. Emping is a type of round and thin snack generally made from melinjo seeds, which are flaked, dried and then fried.  The aim of this study was to determine the organoleptic and chemical characteristics of cork and toman fish emping. This study consisted of 2 treatments, namely the cork fish puff and the toman fish puff. To determine the difference between the two treatments, data analysis was carried out using independent t-test with test parameters including yield calculation, hedonic test (taste, colour, aroma and texture) and chemical test (water, ash, protein, fat, carbohydrate, fibre, energy, TKE and TKP). Based on the results of the t-test, it is known that the organoleptic characteristics of the two empings show a significant difference, with the cork emping being more favourable than the toman emping. The chemical characteristics did not show any significant difference. In conclusion, the yield characteristics, moisture content, ash, protein, fat, carbohydrate, fibre, energy, energy sufficiency level (TKE) and protein sufficiency level (TKP) of cork fish cake were 4.07%, 66.66%, 2.67%, 7.22%, 0.95%, 319.52 kcal, 20.97% and 202.00% respectively with a yield of 10.10%. For toman, the values were 19.29%, 4.31%, 66.89%, 2.55%, 6.96%, 1.02%, 318.37 kcal, 20.54% and 202.69% with a yield of 10.83%. Thus, both cork and toman fish cake are high protein products.
Antibacterial Activity of Herbal Tea Extract from Lotus Leaves (Nelumbo nucifera) Using Different Solvents Syifa, Muhammad; Khairina, Rita; Puspitasari, Findya
Jurnal Agrotek Ummat Vol 11, No 2 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i2.22060

Abstract

This research aimed to examine the antibacterial activity of lotus leaf (Nelumbo nucifera) extract as a basis for herbal tea production. Lotus leaf was chosen as the herbal tea ingredient due to its abundant availability in South Kalimantan and its believed beneficial phytochemical content for health. The research process involved several stages including lotus leaf herbal tea processing, multi-stage maceration extraction using hexane, ethyl acetate, and ethanol solvents, and testing the extract's ability against Escherichia coli bacteria. The research design employed a 2-factor complete randomized design, with the first factor being the extract concentration and the second being the solvent type. Data analysis was conducted using Two-Way ANOVA in IBM SPSS 25. The results revealed that ethanol solvent produced the highest concentration extract with a yield of 10.86%, while hexane solvent yielded the lowest at 1.64%. Subsequent antibacterial activity testing was carried out using direct contact method with lotus leaf extract concentrations of 0.5%, 1%, and 1.5% in all three solvents. The findings indicated that 0.5% and 1% concentration extracts inhibited Escherichia coli growth across all solvents, whereas the 1.5% extract concentration in ethanol was capable of killing Escherichia coli bacteria. It was concluded that lotus leaf extract holds potential as an antibacterial agent, with higher extract concentrations showing greater efficacy in inhibiting bacterial growth. The 1.5% concentration (45 μl) exhibited the most effective results in killing Escherichia coli, underscoring the potential of Nelumbo nucifera lotus leaf in the development of antibacterial herbal products.
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

Abstract

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 Luthfi 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