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All Journal Jurnal Teknologi Pertanian PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Tropical Wetland Journal
Iin Khusnul Khotimah
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Education Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Other

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Studies Of Amino Acid Component And Microflora In Climbing Perch Wadi Khairina, Rita; Khotimah, Iin Khusnul
Jurnal Teknologi Pertanian Vol 7, No 2 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The research of microflora and amino acids component in climbing perch wadi had been done.  Aims of this research are to know amino acids composition in fresh fish and climbing perch wadi; and to know kind of halofilic bacterial (until genus level) that have a role during climbing perch wadi fermentation process.  Wadi is tradisional fermentation  product of fish that have fish  fermentation specific aroma with salty taste.  Was the processes by dry pickling in closed chamber with hight concentration salt (≥ 25% w/w). The result, arranged component of amino acids in fresh climbing perch is the same  of climbing perch wadi, but the compositions are decreased during fermentation process. Isolation, characterization and identification of bacterial were done, obtain three kinds of  bacterial from  Acinetobacter, Enterobacteriaceae, and Brucella genus, and the dominant genus group is Acinetobacter.   Key words: microflora, amino acid component, wadi, climbing perch
MICROBIOTA IN MICE CONSUMING FERMENTED LOTUS (Nymphaea pubescens) SEEDS Khotimah, Iin Khusnul; Khairina, Rita
TROPICAL WETLAND JOURNAL Vol 2, No 1 (2016)
Publisher : The Journal is published by Graduate Programe of Lambung Mangkurat University

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The objective of this study was to evaluate microbiota in mice consuming fermented lotus seeds. There were two groups of mice studied, namely a group of mice given a standard diet (K), and a group of mice given standard ration added with fermented lotus seeds (TP). The parameters measured in the study were body weight of mice, total microbes, number of BAL, and number of E. coli, (14- and 28- day experiments). Each observation was repeated three times. The results showed that the consumption of fermented lotus seeds did not have any effect on microbiota (the number of microbes, BAL, and E. coli) in mice within the 28- day experiment, but the mice lost weight as much as 2.13%.
Pengembangan Milk Tea Boba Ikan Nila Rumput Laut pada Kelompok Usaha Conac Snacks and Drinks Banjarbaru: Development of Milk Tea Boba Tilapia Seaweed in Conac Snacks and Drinks Banjarbaru Business Group Aisyah, Siti; Khotimah, Iin Khusnul; Rahmawati, Hafni
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 2 (2024): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v9i2.6171

Abstract

The community service team created the best boba formula through research and presented it to community service partners at Conac Snacks and Drinks Banjarbaru Student Business Group. Boba tilapia seaweed is considered to have a higher nutritional value than other boba available on the market. The service activity aims to provide the Conac Student Business Group with science and technology transfer for processing tilapia fish into flour and seaweed dry into seaweed porridge and boba tilapia seaweed products and modern drinks variations using boba toppings. This will increase the variety of beverage business products and increase profits. Technology transfer was practiced by introducing processed boba made from tilapia and seaweed along with a range of beverages, such as boba milk tea and chocolate milo. This was demonstrated by the boba's excellent texture, taste, odor, and color. A more thorough examination of the seaweed boba fish processing industry was done. Three techniques were used to carry out the activity: business approaches and assistance, demonstrations of how to process milk tea boba tilapia seaweed, and counseling regarding the procedure. The judges found the milk tea boba made from tilapia and seaweed to be tasty, nutritious, and of excellent quality as a result of this activity. A profit of IDR 45,000 was made during one production period, according to an analysis of the boba tilapia seaweed company; therefore, it is envisaged that it will enable the Conac Snacks and Drinks Banjarbaru Student Business Group to generate more revenue and sales.
Co-Authors Hafni Rahmawati Rita Khairina Siti Aisyah