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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Ilmu dan Teknologi Kelautan Tropis Agrointek Jurnal FishtecH Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Perikanan Universitas Gadjah Mada Riau Journal of Empowerment Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Pengabdian Masyarakat Bumi Raflesia Swadaya: Jurnal Pengabdian Masyarakat
Shanti Dwita Lestari
Universitas Sriwijaya
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Social Sciences Other

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Karakteristik Edible Film Gelatin-Kitosan dengan Tambahan Ekstrak Genjer (Limnocharis flava) dan Aplikasi pada Pempek Haidir Ali; Ace Baehaki; Shanti Dwita Lestari
Jurnal FishtecH Vol 6, No 1 (2017)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v6i1.4449

Abstract

The purpose of this research was to observed the effects of yellow velvetleaf fruit estrats on the characteristics fruit extracts on the characteristics of gelatin-chitosan edible film and its application in pempek. The ability of film to inhibit the spoilage of pempek was also studied. This research used a Randomized Block Design (RBD) in the first stage and Design Randomized Factorial (DRF) in the second stage with two-factor and two repetitions. Factors treatment consists of velvetleaf extract concentrations (0, 10, 20%) and the storage time (0, 1, 2 days). The first phase edible film was characterized basedon solubility, thickness, water vapor transmission and the percent extension, the second phase while their ability to protect pempek produk were assessed though the changes on water content, total volatile base-N (TVB-B), total plate count (TPC) yeasts and molds of the products during storage 2 days. The results of the first phase of research showed the addition of extract yellow velvetleaf no significant effect on the solubility, thickness and water vapor transmission while give the significant effect on the percent extension. The results of the second phase research showed the interaction between the addition of yellow velvetleaf extract and storage time significant effect on water content, total plate count (TPC) and yeast fungi while the total volatile base-N (TVB-N) effect is no significant effect. The best treatment of the first study, was A1 (Extra yellow velvetleaf 10%). Activity antimicrobe, Solubility, thickness, water vapor transmission and the percent extension of each is 3.75mm, 98.14%, 0.18 mm, 7.40 g/m2.24jam, 63.66%. The best treatment of the second study is A1B1 (extract yellow velvetleaf 0% and first day of storage time). Water content, total volatile base-N (TVB-N), total plate count (TPC) yeasts and molds, respectively 54.68%, 9.3 mg/100 g, 7.22x103 CFU/g, and 5.32x104 CFU/g.
Studi Kesukaan Panelis Terhadap Tempe dari Biji Lotus (Nelumbo nucifera) dan Kedelai (Glycine max) Mairili Yana Sarti; Sherly Ridhowati; Shanti Dwita Lestari; Rinto Rinto; Wulandari Wulandari
Jurnal FishtecH Vol 8, No 2 (2019)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v8i2.9665

Abstract

This study aims to determine whether tempeh from lotus seeds can be accepted by panellist  through hedonic tests and hedonic quality. This research method uses a randomized block design (RCBD) with different proportions of lotus seeds as a treatment and repeated 3 times. Treatment with different proportions of lotus seeds is A0 (100% soybean seeds), A1 (50% soybean seeds-50% lotus seeds) and A2 (100% lotus seeds). The parameters of this study include sensory analysis of hedonic and hedonic quality (appearance, color, texture, aroma and taste). The hedonic quality sensory results significantly affect the appearance, texture, aroma and color while the hedonic effect significantly on the color but not significantly affect the taste, texture and aroma parameters. Tempe with the proportion of lotus seeds were as much as 50% better than 100% lotus seed tempeh, both of the characteristics of the quality of hedonic and hedonic.
Karakteristik Fisiko-Kimia dan Sensori Mie Kering dengan Penambahan Tepung Ikan Motan (Thynnichthys thynnoides) Riski Irsalina; Shanti Dwita Lestari; Herpandi Herpandi
Jurnal FishtecH Vol 5, No 1 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i1.3516

Abstract

The purpose of this research was to know the physicochemical and sensory characteristics of dry noodle with minnow carp (Thynnichthys thynnoides) fish meal addition. This research used the factorial randomized block design. The treatment was different fish meal concentration (0, 5, 10, 15, and 20%). The parameters of this research were chemical variables (water, ash, lipid, protein, carbohydrate, calcium, phosphorus content), physical variables (lightness, chroma and hue, hardness, tensile strength, elongation, water absorption) and sensoric variables (colour, aroma, taste and texture). The result showed that treatment gave signitificant effect on physical variables (water, ash, lipid, protein, calcium and phosphorus content), physic variables (lightness, chroma and hue, hardness, tensile strength, elongation) and sensoric variables (colour, aroma, taste texture), but there was no significant effect on carbohydrate content and water absorption. The best treatment was addition of M1 (100% wheat flour and 5% minnows carp fish meal). The concentration of water, ash, protein, lipid, carbohydrate, calcium, and phosphorus were 13.03%, 14.21%, 23.75%, 0.9%, 46.75%, 0.127%, 0.162%, respectively. The lightness, chroma, hue, hardness, tensile strength, elongation and water absorption were 58.4%, 18.6%, 71.1o, 1011.73 gF, 15.93 gF, 27.33%, 140.98%, respectively. Panelist scores for colour, aroma, taste and texture were 3.8 (rather bright yellow), 4 (not fishy), 4.08 (tastefull) and 4.08 (chewy), respectively
Pengaruh Variasi Suhu Terhadap Mutu Abon Ikan Ekonomis Rendah Selama Penyimpanan Yolanda Cicilia Br. Karo; Rodiana Nopianti; Shanti Dwita Lestari
Jurnal FishtecH Vol 6, No 1 (2017)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v6i1.4454

Abstract

The purpose of the research was to know effect of variations temperature on changes in quality of low economic shredded fish during storage. This research used Randomized Block Design (RBD) and Factorial Randomized Block Design (FRBD) with two factors treatments and two replications. The factors were the storage temperatures (40 ºC, 50 ºC, and 60 ºC) and storage time (7, 14, 21, and 28 days). The parameters in this research included chemical and sensory characteristics. The results showed the interaction between storage with storage temperature were significant effect on the water activity, total plate count, total yeast and moulds, appearance, and odor. Based on the analysis of variance (p >0.05) shows that differences storage temperatures (40 ºC, 50 ºC, and 60 ºC) didn’t give significant effect on moisture, fat, protein, and carbohydrate content during 28 days storage while there was significant effect on ash content. Based on sensory test, appearance, odor, flavor, color, and texture scores were range 7; that means the product is still accepted by panelists.
Madu sebagai Wet Batter pada Produk Udang Breaded Nadia Gustina; Kiki Yuliati; Shanti Dwita Lestari
Jurnal FishtecH Vol 4, No 1 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i1.3497

Abstract

The purpose of this research is to determine the effect honey as a wet batter on the breaded shrimp quality. The research was conducted from February 2014 until September 2014. The results showed that were analyzed using randomized complete block design (RCBD). Parameters observed were chemical analysis (moisture content), pH measurement, water activity (aw), analysis of microbiological (TPC) and sensory analysis. Chemical characteristics of breaded shrimp in this study with the average of water content between 67.27% - 80.25%, pH value was 6.45 – 7.98, the average value of water activity (aw) was 0.73 – 0.97. While the values of the sensory analysis was 3.6 – 8.6.
Pemanfaatan Air Cucian Surimi Belut Sawah (Monopterus albus) dalam Pembuatan Edible Film Dewi Shinta; Agus Supriadi; Shanti Dwita Lestari
Jurnal FishtecH Vol 5, No 1 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i1.3521

Abstract

The purpose of this research was to obtain edible film that meet physical and chemical characterictics of Japan Internasional Standard (JIS). This research was conducted from June 2015 to December 2015. This research used the randomized bloc design with one factor, the addition of eel surimi waste water (0 mL, 12 mL, 15 mL dan 18 mL). The observed parameters included chemical (water activity) and physical (thickness, percent of elongation, vapor transmission rate) characterictics. The results showed that there were no significant effects on thickness water activity, vapor transmission rate and percent of elongation. Furthermore, the edible film met Japan Industrial standard (JIS) based on thickness 0.139 to 0.214 mm, vapor transmission rate 3.514 to 7.133 g/m2/jam and the percent of elongation 106.22% to 174.55%.
Karakteristik Bioplastik dari Pati Buah Lindur (Bruguiera gymnorrizha) Johan Budiman; Rodiana Nopianti; Shanti Dwita Lestari
Jurnal FishtecH VOL 7, No 1 (2018)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v7i1.5980

Abstract

This research studied the characteristics of bioplastic from large-leafed mangrove (Bruguiera gymnorrizha) starch. This research was arranged used Randomized Block Design (RBD) model, with different starch concentration (0.5%, 1%, 1.5% and 2%) as treatment. The parameters observed were mechanical properties (tensile strength and percent elongation), thickness, water uptake and biodegradation test. The result showed that the starch concentration was not significant, (P>0.05) affected tensile strength and water resistance. Different between treatments was observed as for elongation, thickness and biodegradation test significant (P<0.05). The results obtained from the bioplastic research of large-leafed mangrove starch for tensile strength ranged from 24.59 MPa – 32.91 MPa, percent elongation 2.93% – 4.88%, thickness 0.05 mm – 0,11 mm, water resistance 108.06% – 111.09% and biodegradation test with percent weight loss 17.91% – 54.40% with the highest degradation rate 18.13 – 3.62 mg /15 days burial. The best treatment was obtained by using 1,5% starch, 4 g chitosan and 15% glycerol or equal to starch : chitosan 1.5 g : 4 g and 0.9 mL glycerol.
Pemanfaatan Limbah Ikan Menjadi Tepung Silase dengan Penambahan Tepung Eceng Gondok (Eichhornia crassipes) Zella Dwi Jayanti; Herpandi Herpandi; Shanti Dwita Lestari
Jurnal FishtecH VOL 7, No 1 (2018)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v7i1.5984

Abstract

The purposes of this research were to utilize fish waste and to study effect of water hyacinth flour nonfermented and fermented as material of silage . Data were analyzed using paired sample t-test trought SPSS 16.0 programme. Treatments included different fish waste raw material (fresh water and sea water) dan the type of water hyacinth (fermented and nonfermented flour) added with 3 repetation. Based on the result of t test indicate that the different type of fish waste is significantly different from the content of ash, fat content and calcium on silage flour. While differences in water hyacinth flour significantly different to the bulk density, moisture content, protein, and crude fiber in the resulting silage flour. Different types of fish waste and water hyacinth flour were not significantly different from the phosphorus content, and NaCl in the resulting silage flour. Product that approach SNI quality of fish flour is using raw material sea water fish waste with the addition of water hyacinth fermented flour which obtained 0.56% bulk density, 11.91% water content, 22.73% ash content, 46.5% protein content, 15.19% fat content, 2.34% crude fiber content, 3.1% calcium, 2.26% phosphorus, and 2.65% NaCl.
Aktivitas Antioksidan dan Antikolesterol Ekstrak Rusip Rinto Rinto; Shanti Dwita Lestari; Nanda Anggiani Putri
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 14, No 1 (2019): Juni 2019
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v14i1.568

Abstract

AbstrakRusip merupakan produk fermentasi hasil perikanan yang dihasilkan oleh bakteri asam laktat yang mengandung peptida bioaktif. Penelitian ini bertujuan untuk mengetahui rendemen, kadar peptida, serta aktivitas antioksidan dan antikolesterol ekstrak rusip. Penelitian ini menggunakan dua jenis rusip, yaitu rusip A yang memiliki aktivitas antioksidan terbaik dan rusip B yang memiliki aktivitas antikolesterol terbaik didasarkan pada hasil penelitian sebelumnya. Ekstraksi dilakukan dengan metode maserasi tunggal menggunakan aquabides, dilanjutkan dengan fraksinasi berdasarkan perbedaan berat molekul. Uji antioksidan dilakukan dengan metode 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) dan uji antikolesterol dilakukan dengan metode penghambatan aktivitas enzim HMG-KoA reduktase. Hasil penelitian memperlihatkan fraksi F1 (berat molekul > 10 kDa) memiliki rendemen yang paling tinggi baik pada rusip A maupun rusip B dengan rendemen berturut-turut sebesar 16,61% dan 14,14%. Kadar peptida tertinggi rusip A dan rusip B terdapat pada fraksi E (ekstrak utuh) yaitu masing-masing sebesar 1,22% dan 1,25%. Aktivitas antioksidan tertinggi pada rusip A terdapat pada fraksi F3 (berat molekul < 1 kDa) dengan nilai hambatan sebesar 62,90% pada dosis 1 mg/mL dan aktivitas antikolesterol tertinggi terdapat pada fraksi F2 (berat molekul 1-10 kDa) dengan nilai inhibisi sebesar 50% pada dosis 5 mg/mL. Aktivitas antikolesterol dan antioksidan fraksi rusip tersebut tergolong rendah dibanding produk fermentasi ikan lainnya. Antioxidant and Anticholesterol Activity of Rusip ExtractAbstractRusip is a fermented product which is produced by lactic acid bacteria containing bioactive peptide. The purpose of this research was to study the yield, peptide content, antioxidant and anticholesterol of rusip extract. This study used two types of rusip, i.e. rusip  A which had the best antioxidant activity and rusip B that had the best anticholesterol activity based on the results of previous studies. Rusip was extracted by single maceration methode used aquabidest and continued with fractionation based on differences in molecular weight. Antioxidant assay was conducted using 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) methode and anticholesterol assay by inhibition of HMG-CoA reductase enzyme methode. The result showed that F1 fraction (molecular weight > 10 kDa) had the highest yield both in the rusip A and rusip B, i.e 16.61% and 14.14% respectively. The highest peptide content of the rusip A and rusip B was obtained from E fraction (whole extract), i.e. 1.22% and 1.25% respectively. The rusip fraction with highest antioxidant activity of rusip A was F3 fraction (molecular weight < 1 kDa) that had inhibition of 62.90% (concentration of 1 mg/mL) and the highest activity of anticholesterol was F2 fraction (molecular weight 1-10 kDa) with inhibition of 50% (concentration of 5 mg/mL). The antioxidant and anticholesterol activity of the rusip extract was low ompared to other fish fermented products.
Pemberdayaan ekonomi kreatif masyarakat melalui pelatihan pembuatan dendeng udang di Desa Sungsang II, Banyuasin II Herpandi Herpandi; Sherly Ridhowati; Rodiana Nopianti; Shanti Dwita Lestari; Indah Widiastuti
Riau Journal of Empowerment Vol 4 No 1 (2021)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/raje.4.1.21-28

Abstract

Sungsang II Village, Banyuasin II is an area where the livelihoods of the community are dominant as fishermen and entrepreneurs, namely trading food products. Their seafood varies, as well as their processed products. However, their well-known superior product is shrimp-based food products, especially Penaeus vannamei shrimp, abundant and non-economical. The opportunity for this service is one of the efforts to empower the community's creative economy, as hard as with the silvo-fishery programs. The method have used in this service activity, likely discourse and direct-practice, the evaluation of this achievement was using achievement measurement tools. In concluded that the achievement score was 96% based on the average test score. This training have provided to the community through community service programs could be an effort to empower the community in seeing the opportunities in existing resources for economic activities.
Co-Authors Ace Baehaki Achmad Rizky Romadhoni Agus Supriadi Agusandi Agusandi Agusandi Agusandi Chessy Anindia Desnilawati Hotmaria Simanjuntak Dewi Shinta Dica Fusva Hildianti Dwi Inda Sari Elmeizy Arafah Endang Lismawarni Gama Dian Nugroho Guttifera Guttifera Guttifera Haidir Ali Herpandi . I Made Hadi Purnomo Indah S Wahyuni Indah Widiastuti Indah Widiastuti Johan Budiman Kiki Yuliati Lisa Violita Mairili Yana Sarti Miftahul Jannah Nadia Gustina Nanda Anggiani Putri Pramita Utami Puspa Ayu Pitayati Reny Meliza Ridhowati, Sherly Rinto . Rinto Rinto Rinto Rinto Riski Irsalina Rizky Maharani Putri Rodiana Nopianti Romadanu Romadanu Sari, Ina Permata SATRIYAS ILYAS Selly Ratna Sari Shinta Ayu Nuryani Siti Hanggita Rachmawati J Suci Indah Sari Sumantri John Toynbe Susi Lestari SUSI LESTARI Susi Lestari Susi Lestari Susi Lestari Wulandari Wulandari Yolanda Cicilia Br. Karo Yulia Delviani Yulia Oktavia Yunindyawati Yunindyawati Zella Dwi Jayanti