Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal JURNAL ILMU HEWANI TROPIKA (JOURNAL OF TROPICAL ANIMAL SCIENCE) Daun: Jurnal Ilmiah Pertanian dan Kehutanan PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat BiosciED: Journal of Biological Science and Education Journal of Tropical Fisheries
Sulistyaningrum, Tyas Wara
Universitas Palangka Raya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Veterinary Other

Published : 7 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 7 Documents
Search

 1 
Optimalisasi Penambahan Rumput Laut (Eucheuma cottoni) dengan Konsentrasi 2%, 4%, 6% dan 8% Terhadap Sifat Fisik Sosis Ikan Lele (Clarias gariepinus) Tyas Wara Sulistyaningrum
JURNAL ILMU HEWANI TROPIKA (JOURNAL OF TROPICAL ANIMAL SCIENCE) Vol 7, No 2 (2018): Desember 2018
Publisher : Fakultas Peternakan Universitas Kristen Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research aims to increase the usability of seaweed (Eucheuma cottoni) as one of the result of the waters of the sea, also to find out the optimum concetration of additional seaweed towards physical characteristic of catfish (Clarias gariepinus) sausage with the research benefit to utilize the seaweed optimally. The data were collected based on the result of monitoring towards physical experiment (folding test). Based on the result of the folding test toward catfish sausage so it could be conclude that the addition of 2% seaweed was the optimum adding, it stated in the value of the highest average score that was obtained in folding test (4.43). Keywords : optimalization, physical experiment, seaweed, sausage
Kajian Pengemasan yang Berbeda Wadi Ikan Jelawat (Leptobarbus hoevenii) dengan Formula Campuran Media Beras dan Wijen Petrus Petrus; Tyas Wara Sulistyaningrum; Evnaweri Evnaweri
JURNAL ILMU HEWANI TROPIKA (JOURNAL OF TROPICAL ANIMAL SCIENCE) Vol 10, No 2 (2021): JIHT Desember 2021
Publisher : Fakultas Peternakan Universitas Kristen Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Fermented Mad Barb (Leptobarbus hoevenii) fish with mixed media of rice and sesame is an innovative product with added value. The better the packaging of the fermented mad barb fish will extend the shelf life of it. The aim of this research was to determine the best packaging which based on the growth of the bacterial colonies and the level of consumer acceptance of fermented mad barb fish which has been stored for 30 days at the room temperature. This research used Complete Randomized Design (CRD) with 3 different treatments and 3 repetitions or tests. The treatment in this research was using standing pouch, aluminum foil, and polypropylene (PP) plastic to package the fermented mad barb fish. In this research, the fermented mad barb fish products were stored for 30 days in room temperature then TPC and organoleptic testing were carried out after, where the samples were tested and observed on day 0, day 15, and day 30. The result of this research showed that the packaging of fermented mad barb fish using PP plastic with vacuum technique had good results. It can be seen from the result of the TPC test with the total number of bacterial colonies on the 30th day was the lowest among the others. In organoleptic test also showed that the packaging of fermented mad barb fish showed better results than other packaging in terms of aroma, taste, texture and color. Keyword : Fermented, Mad Barb Fish, packaging
Kajian penambahan sorbitol dan teknik pencucian terhadap kualitas fisik kamaboko ikan Belut (Synbrancus bangalensis) Norhayani Norhayani; Tyas Wara Sulistyaningrum
JURNAL ILMU HEWANI TROPIKA (JOURNAL OF TROPICAL ANIMAL SCIENCE) Vol 7, No 2 (2018): Desember 2018
Publisher : Fakultas Peternakan Universitas Kristen Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research aims to gained a new innovative work about diversification of fishery product in a form of eel kamaboko (Synbranchus bengalensis) with best texture, interesting, has optimum durable, high nutrition, had been tested and accepted by the consumer. The data were collected based on the result of the tracking toward physical test. Based on the result of the tests can be conclude that the adding of sorbitol and washing for 3 (three) times affected the improvement of the texture quality and the presentation of eel kamaboko where eel kamaboko that has been produce does not have hollow or cavity and has brighter color. Keywords : Eel (Synbranchus bengalensis), kamaboko, kualitas fisik, sorbitol.
Pengolahan Produk Inovasi Bernilai Tambah dari Kearifan Lokal berupa Wadi Ikan Patin (Pangasius sp.) dengan Penambahan Wijen pada Poklahsar Tampung Parei Kota Palangka Raya Petrus Senas; Evnaweri Evnaweri; Tyas Wara Sulistyaningrum
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5 No 1 (2019): 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 | Full PDF (317.87 KB) | DOI: 10.33084/pengabdianmu.v5i1.989

Abstract

This activity was carried out at Poklahsar Tampung Parei Jalan Tingang VIIB/Bukit Pengharapan No.2 Palangka Village, Jekan Raya Sub-District, Palangka Raya City on Tuesday, September 10, 2019. The purpose of this activity was to transfer knowledge and technology for processing value-added fish products for added value. Poklahsar Tampung Pare utilizes local wisdom so that it can produce new variant products. The open mindset of participants of the Fisheries Product Technology Study Program at Palangkaraya University to learn entrepreneurship with the skills they have to prosper their lives going forward. The activity was carried out by giving material to the Community Service Team in discussions with fish processing products entrepreneurs and demonstration of the manufacture of new products by adding sesame powder to processed products of wadi patin. Value-added processed fish products from local wisdom have advantages over other products. Besides being a product with a variety of new flavors, it can also increase consumer interest in buying to increase income and improve the welfare of the community, especially fisheries processing.
EfektivitasPerendaman Ekstrak Buah Bakau (Sonneratiaalba)sebagaiPenghambatPertumbuhan Bakteri terhadapMutu IkanToman Tyas Wara Sulistyaningrum; Wahyuni Said
Daun: Jurnal Ilmiah Pertanian dan Kehutanan Vol 7 No 1 (2020): Daun: Jurnal Ilmiah Pertanian dan Kehutanan
Publisher : ​Institute for Researches and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/daun.v7i1.1607

Abstract

This research was conducted to study the effect of mangrove fruit (Sonneratia alba) extract submersion as a bacterial growth resistor in giant sneakhead (Channa micropeltes) fish in the process of preserving the fish.The design used in this study was with 3 treatments. Treatment A without the addition of mangrove extracts, treatment B with submersion of 2 (mangrove fruit):1(water) mangrove extracts, and treatment C with submersion of 3:1 mangrove extracts. The parameters which being observed included the Total Plate Number (ALT) test and the pH test.The results of the study showed that the lowest total bacterial colonies were found in the treatment with the 3:1 submersion of mangrove extracts, which was 8,153x103. The use of mangrove fruit extract in this study was able to extend the shelf life of fresh fish for one week, with temperatures less than 5ºC.
STUDI CARA PENGAPLIKASIAN EKSTRAK SERAI (Cymbopogon citratus) TERHADAP SERANGAN LALAT HIJAU (Chrysomya megacephala) PADA PENJEMURAN IKAN ASIN GABUS (Channa striata) Tyas Wara Sulistyaningrum; Evnaweri
JOURNAL OF TROPICAL FISHERIES Vol. 14 No. 1 (2019): Journal Tropical Fisheries
Publisher : Jurusan Perikanan Fakultas Pertanian Universitas Palangka Raya (UPR)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36873/jtf.v14i1.1211

Abstract

Penelitian ini mempelajari pengaruh cara pengaplikasian dengan penyemprotan dan perendaman ekstrak serai (Cymbopogon citratus) dengan perbandingan 1:3 terhadap serangan lalat (Chrysomya megacephala) saat proses penjemuran serta mempelajari pengaruh ekstrak serai untuk mengurangi jumlah koloni pada ikan gabus (Channa striata) asin. Metode yang digunakan adalah metode deskriptif yaitu menyajikan data apa adanya dan uji TPC untuk melihat angka koloninya. Rancangan penelitian ini terdiri dari 3 perlakuan yaitu A (Kontrol), B (penyemprotan) dan C (perendaman). Cara pengaplikasian dengan cara perendaman dalam ekstrak serai menyatakan keefektifannya mengurangi serangan lalat hijau selama penjemuran serta efektif mengurangi bakteri didukung oleh data jumlah koloni yang paling kecil yaitu 1,52 x 104.
Karakteristik Abon Ikan Gabus Dengan Penambahan Limbah Kulit Pisang Kepok: Characteristics of Snakehead Fish Floss with the Addition of Kepok Banana Peel Waste Evnaweri, Evnaweri; Sulistyaningrum, Tyas Wara; Sianturi, Lastarida
BiosciED: Journal of Biological Science and Education Vol. 6 No. 1 (2025): BiosciED June 2025
Publisher : FKIP, Universitas Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37304/bed.v6i1.19278

Abstract

This research aims to determine the characteristics of snakehead fish floss with the addition of kepok banana peel waste. The experimental design was prepared from 4 treatments and 3 repetitions, namely: A (without the addition of kepok banana peel), B (with the addition of 75 grams of kepok banana peel), C (with the addition of 100 grams of kepok banana peel) and D (with the addition of 125 grams of kepok banana peel kepok banana). The data collected is based on the results of tests carried out objectively (chemical tests) including tests for water content, protein and fiber content. The addition of kepok banana peel waste to snakehead fish floss has a significant effect on good water and protein content, as well as contributing to the fiber content of snakehead fish floss. The addition of 75 grams of kepok banana peel from the weight of 250 pieces of snakehead fish meat gives a different character from normal shredded meat.  
Co-Authors Evnaweri Evnaweri Evnaweri Evnaweri Evnaweri, Evnaweri Norhayani Norhayani Petrus Petrus Sianturi, Lastarida Wahyuni Said