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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Agrointek Jurnal Pengabdian Masyarakat Bumi Raflesia Swadaya: Jurnal Pengabdian Masyarakat

Shanti Dwita Lestari

Jurusan Teknologi Hasil Perikanan Fakultas Pertanian Universitas Sriwijaya, Indralaya, Ogan Ilir 30662 Sumatera Selatan Telp./Fax. (0711) 580934

Author-ID : 306379

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Other

Published : 9 Documents Claim Missing Document

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Articles

Protein Hydrolysis from Catfish Prepared by Papain Enzyme and Antioxidant Activity of Hydrolyzate Ace Baehaki; Shanti Dwita Lestari; Achmad Rizky Romadhoni
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 3 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The objective of this research was to make a protein hydrolysates from catfish(Pangasius pangasius) enzymatically using papain enzyme and analyzed the antioxidant activityof protein hydrolysates produced. The research used the method completely randomized designwith two replications the treatment were the difference concentration of the papain enzyme(0%, 1%, 2%, 3%, 4%, 5%, and 6%). The parameters of research were antioxidative activity usingDPPH (2,2-difenil-1–pikrilhidrazil), protein content, and molecular weight using SDS-PAGE(Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis). The results showed that catfishprotein hydrolysates prepared by papain enzyme has antioxidative activity. The highest degree ofhydrolysis was 71.98% at enzyme concentration of 6%. Based on the DPPH scavenging methodcatfish protein hydrolysates has the antioxidative activity with the value 37.85-67.62%. The proteincontent of catfish protein hydrolysates were 20.86-54.47 mg/ml. The molecular weight of catfishprotein hydrolyzates were 11.90-65.20 kDa.Keywords: Antioxidant, catfish, papain enzyme, protein hydrolyzate

Antibacterial Effects of Chitosan Monosaccharides Complex on Pathogens in Snakehead Fish Surimi as Food Matrix Model Shanti Dwita Lestari; Ace Baehaki; Reny Meliza
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The complex formed between chitosan and sugar as a result of heating process which induces the Maillard reaction is known to have antibacterial and antioxidant properties. This study aims to compare the antibacterial activity of chitosan monosaccharide complexes against Bacillus subtilis, Listeria monocytogenes and Vibrio cholera in snakehead fish surimi as the food matrix model. The analysis was conducted onthe color intensity of the Maillard Reaction Products (MRPs) which was formed through the reaction of chitosan with glucose, galactose and fructose. The antibacterial activity of each MRPs was studied both invitro and in the food matrix using disc difussion and standard plate count method respectively. The results showed that the chitosan galactose complex had the highest color intensity with absorbance values at 420nm of 0.248. In vitro tests result showed that the chitosan glucose complex had the greatest inhibition on all three test bacteria. Whereas, when MRPs was applied in the food matrix of snakehead fish surimi, thegalactose chitosan complex showed the best inhibitory effect against B. subtilis and L. monocytogenes with a decrease in the number of bacteria of 0.63 and 2.13 log CFU/mL respectively compared to the control.On the other hand, the inhibitory activity of V. cholera in the food matrix was effectively performed by the glucose chitosan complex with the total bacterial count of 2.25 log CFU/mL l lower than the control. The addition of chitosan and chitosan monosaccharide complex to the food matrix generally reduced the total microbial count (TPC) by 1.53 log CFU/mL. This result confirms that the antibacterial activity of MRPs isconsistent .both in vitro and in the food matrix.

The Utilization of Seaweed Eucheuma cottonii in the Production of Antiseptic Soap Ace Baehaki; Shanti Dwita Lestari; Dica Fusva Hildianti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The aim of study was to formulate solid soap made from Eucheuma cottonii seaweed which has antiseptic properties. This study used a Complate Randomized Design (CRD) with one factor adding extractE. cottonii seaweed (0 ppm, 250 ppm, 500 ppm and 750 ppm). The steps included sample preparation, extraction, production of antiseptic soap, chemical physics test (moisture content, pH, free alkali, foam stability, and hardness) and antibacterial test. The results showed that the addition of E. cottonii seaweed extract had a significant effect on free alkali, foam stability, and soap hardness except the moisture contentand acidity (pH) of the soap. Moisture content of solid soap ranged 20.03-27.62%, pH 11.22-11.57, the free alkali value was 0.05-0.53%, foam stability was 42.77-74.42%, and hardness was in the range of 102.10-387.84%. Antibacterial activity test showed inhibitory diameter in E. cottonii extract soap ranged 11.08-17.15 mm, classified as a strong antibacterial activity (> 11 mm), while the antibacterial inhibitory diameter of E. cottonii extract was 0–12.26 mm. The higher the concentration of seaweed extract E. cottonii, the higher the inhibition zone (antibacterial activity) of soap produced. The best treatment of antiseptic soap produced was seaweed extract with concentration of 750 ppm which had the highest inhibition zone against S. aureus compared to other treatments.

Physicochemical Characteristics of Biscuits With the Fortification of Asian Swamp Eel Flour Wulandari Wulandari; Herpandi Herpandi; Shanti Dwita Lestari; Rizky Maharani Putri
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Biscuits are light food to resist starving. This study was aimed to determine the physicochemical characteristics of the biscuits fortified with Asian swamp eel flour at several different concentration levels. Research design of this study Completely Randomized Design (CRD) with fortification of Asian swamp eel flour were 10; 20; 30; 40 and 50%. Testing parameters were color (lightness, hue and chroma), chemical content, calcium and phosphorus content. Treatments of 10-50% Asian swamp eel flour fortification on biscuit had significant effect (p<0.05) on ash content, protein, carbohydrate, calcium, phosphorus, and color (lightness and hue), but did not have significant effect (p>0.05 ) on moisture content, fat and chroma value. Asian swamp eel biscuits have higher levels of protein, moisture, ash and lipid than indonesian national quality standards of biscuits. The best treatment was 30% Asian swamp eel flour fortification with the chemical composition: moisture content 5.58±0.40% (w/w), ash 2.56±0.19% (w/w), lipid 30.72±4.02% (w/w), protein 15.89±0.55% (w/w) and carbohydrates 46.92±2.04% (w/w) while calcium and phosphorus content 0.40±0.00% and 0.58±0.01%, respectively.

Penggunaan Edible Film yang Ditambahkan Ekstrak Purun Tikus (Eleocharis dulcis) pada Pempek yang Disimpan pada Suhu Ruang: The use of Edible Film added with Water Chestnut (Eleocharis dulcis) Extract on Pempek Stored at Room Temperature Ace Baehaki; Shanti Dwita Lestari; Lisa Violita
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 1 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Edible film adalah lapisan tipis yang terbuat dari bahan yang dapat dimakan, digunakan sebagai pelapis permukaan komponen makanan. Penambahan ekstrak bahan tertentu bertujuan agar edible film yang dihasilkan memilki aktivitas bioaktif tertentu misalnya aktivitas antibakteri yang dapat meningkatkan umur simpan bahan makanan. Tujuan penelitian ini untuk menentukan pengaruh penggunaan edible film dengan penambahan ekstrak purun tikus pada pempek yang disimpan pada suhu ruang. Perlakuan yang digunakan yaitu konsentrasi ekstrak purun tikus. Parameter penelitian ini meliputi analisis kimia (kadar air dan total volatile base-nitrogen), analisis mikrobiologi (total plate count dan kapang khamir), serta analisis sensori (penampakan, aroma, dan tekstur). Hasil penelitian menunjukkan penambahan ekstrak purun tikus pada edible film memberikan pengaruh nyata terhadap nilai kadar air (48,98-54,89%), total plate count (2,33-6,63 log cfu/g), dan total volatile base-nitrogen (7,05-25,88 mg/100g) selama penyimpanan, tetapi tidak berpengaruh nyata terhadap nilai kapang dan khamir. Analisis sensori menunjukkan bahwa penambahan ekstrak purun tikus berpengaruh tidak nyata terhadap aroma pempek dan berpengaruh nyata terhadap tekstur dan kenampakan pempek.

Aktivitas Antibakteri Kitosan Monosakarida Kompleks sebagai Penghambat Bakteri Patogen pada Olahan Produk Perikanan: Antibacterial Of Chitosan Monosaccharide Complex As An Inhibitor Of Pathogenic Bacteria For Fishery Products Selly Ratna Sari; Ace Baehaki; Shanti Dwita Lestari; Elmeizy Arafah; Guttifera
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 3 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(3)
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.v23i3.32717

Penelitian ini bertujuan untuk mengetahui aktivitas antibakteri kitosan modifikasi monosakarida sebagai potensi pengawet alami untuk olahan produk perikanan. Pengawetan Alami kitosan monosakarida kompleks dibuat dengan cara memodifikasi kitosan dengan gula monosakarida yang disterilisasi menggunakan autoklaf dengan variasi 1% glukosa, 1% galaktosa dan 1% fruktosa. Analisis pengawetan dibuktikan dengan menguji aktivitas bakteri Vibrio cholerae yang sering digunakan untuk indikasi kerusakan produk perikanan. Kitosan yang dimodifikasi menujukkan lebih baik dibandingkan penggunaan kitosan tanpa modifikasi (kontrol).kitosan dengan modifikasi fruktosa menunjukkan daya hambat bakteri tertinggi bakteri Vibrio cholerae yaitu 9 mm. Hasil terbaik yaitu gula fruktosa. Pengawet alami seperti ini sangat dibutuhkan sebagai pengawet pada produk perikanan baik masyarakat maupun industri dan dapat menjadi alternatif bahan pengawet alami.

KAJIAN MUTU DAN DAYA SIMPAN DENDENG UDANG PUTIH (Penaeus merguensis) SELAMA PENGEMASAN DAN PENYIMPANAN SUHU RUANG Yulia Delviani; Susi Lestari; Shanti Dwita Lestari; Sherly Ridhowati
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.9690

The white shrimp (Penaeus merguensis)is abundant in Indonesia which could be made the jerky product to increase its shelflife. This study was aimed to determine the quality and shelflife of vacuum and non- vacuum packed white shrimp jerky stored at room temperature. And, the packed of white shrimp jerky was stored at room temperature for 0, 3, 6 and 9 days. The data obtained were analyzed using paired sample t-test. The condition of packaging had affected the quality and storage times for this jerky. The average water content value was 23,01% (dry basis,db) for all the treatments. For 9 days, the TVB-N (total volatile based- nitrogen) and TPC (total plate count) were 22,41% mgN/100g and 3,27 log CFU/g (vacuum packed), then 26,52 mgN/100g and 6.12 log CFU/g (non-vacuum packed), respectively. During storage, total yeast and fungi, as well as aw (activity water), have increased. The vacuum- packaged white shrimp jerky was the best option for storing this product, and it has a shelflife of up to 9.

Pendampingan Analisis Gizi dan Sosialisasi Sertifikasi Halal Produk Bekasam Di Desa Meranjat Ogan Ilir, Sumatera Selatan Rinto, Rinto; Herpandi, Herpandi; Hanggita, Siti; Lestari, Susi; Ridhowati, Sherly; Lestari, Shanti Dwita; Pitayati, Puspa Ayu; Yunindyawati, Yunindyawati
Swadaya: Jurnal Pengabdian Masyarakat Vol. 2 No. 1 (2024): Swadaya: Jurnal Pengabdian Masyarakat
Publisher : Nuban Jaggadhita Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62265/swadaya.v2i1.49

Purpose: The aim of this community service activity is to provide information on the importance of HALAL and the steps to obtain HALAL certification for UMKM. Apart from that, it also provides information on the importance of listing the nutritional composition on product labels as a communication medium between bekasam producers and consumers. Methodology: The method used is socialization of HALAL certification and assistance with nutritional analysis of bekasam. Results: The success of the activity can be measured through pretest and posttest parameters as well as the results of laboratory analysis, nutritional content of bekasam. All activities starting from preparation, socialization and nutritional analysis went well. Participants can understand halal certification material above 50%. Bekasam has nutritional content (chemical composition) in the form of protein (23.39%), fat (7.73%), minerals (11.07%), carbohydrates (1.37%), and water (56.44%).

SOSIALISASI DAN PENDAMPINGAN PELAKSANAAN SANITASI DAN HIGIENE PEMBUATAN BEKASAM DI DESA MERANJAT OGAN ILIR SUMATERA SELATAN Rinto, Rinto; Widiastuti, Indah; Lestari, Susi; Nopianti, Rodiana; Dwita Lestari, Shanti; Dian Nugroho, Gama
Jurnal Pengabdian Masyarakat Bumi Rafflesia Vol. 8 No. 1 (2025): APRIL: Jurnal Pengabdian Kepada Masyarakat Bumi Raflesia
Publisher : Universitas Muhammadiyah Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36085/jpmbr.v8i1.7822

Mutu dan kemanan pangan merupakan salah satu parameter standar yang harus dipenuhi produk pangan. Pada industri makanan ataupun usaha mikro kecil menengah (UMKM), salah satu usaha yang bisa dilakukan untuk menjaga mutu produk pangan adalah dengan menerapkan sanitasi dan higiene selama proses produksi/pengolahan. Oleh karena itu, perlu dilakukan kegiatan sosialisasi sanitasi dan higiene pada industri (UMKM) produk pangan yang bertujuan memberikan transfer knowledge tentang sanitasi dan higiene yang dilaksanakan di UMKM bekasam Desa Meranjat 2, Kecamatan Indralaya Selatan, Ogan Ilir. Metode yang digunakan yaitu sosialisasi secara langsung melalui penyuluhan dan pendampingan pelaksanaan sanitasi dan higiene. Kegiatan penyuluhan dilaksanakan kepada lebih dari 30 UMKM di Desa Meranjat 2. Penyuluhan dilakukan dengan memberikan materi secara langsung dan melalui penyebaran/pembagian leaflet. Kegiatan berjalan dengan baik yang dilihat dari pengetahuan terkait sanitasi dan higiene meningkat dari 23% menjadi 78%. Kegiatan pendampingan sebagai upaya evaluasi juga dilakukan untuk melihat secara langsung terhadap pelaksanaan kegiatan proses produksi bekasam dan produk perikanan lainnya di Desa Meranjat 2, Kecamatan Indralaya Utara, Kabupaten Ogan Ilir, Sumatera Selatan.

Co-Authors Ace Baehaki Achmad Rizky Romadhoni Agus Supriadi Agusandi Agusandi Dian Nugroho, Gama Dica Fusva Hildianti Elmeizy Arafah Guttifera Herpandi . Indah Widiastuti Lisa Violita Puspa Ayu Pitayati Reny Meliza Ridhowati, Sherly Rinto Rinto Rizky Maharani Putri Rodiana Nopianti Selly Ratna Sari Siti Hanggita Rachmawati J SUSI LESTARI Susi Lestari Wulandari Wulandari Yulia Delviani Yunindyawati Yunindyawati

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