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All Journal Jurnal Ilmu-Ilmu Perikanan dan Budidaya Perairan Jurnal FishtecH Jurnal Akuakultur Sungai dan Danau Jurnal Abdimas Bina Bangsa
Dwi Inda Sari
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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ANALISIS KIMIA BURGER IKAN DENGAN PENAMBAHAN SURIMI IKAN LELE DUMBO (Clarias gariepinus) DAN TEPUNG TERIGU DENGAN KOMPOSISI YANG BERBEDA Fitra Mulia Jaya; Dwi Inda Sari
Jurnal Ilmu-ilmu Perikanan dan Budidaya Perairan Vol 12, No 2 (2017): Jurnal Ilmu-ilmu Perikanan dan Budidaya Perairan
Publisher : University of PGRI Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31851/jipbp.v12i2.1425

Abstract

Abstrak Penelitian ini bertujuan untuk mengetahui kimia meliputi : kadar air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat. Penelitian ini dilaksanakan pada bulan Mei sampai dengan Juni 2014 di Workshop Teknologi Pengolahan Hasil Perikanan (WSTPHP) Fakultas Perikanan Universitas PGRI Palembang dan di Laboratorium Kimia Hasil Pertanian Jurusan Teknologi Pertanian Fakultas Pertanian Universitas Sriwijaya Indralaya. Perlakuan pada penelitian ini berupa penambahan surimi ikan Lele Dumbo dan tepung terigu pada pengolahan burger ikan dengan berbagai komposisi (B/B) yaitu : (surimi 85 % dan tepung terigu 15 %), (surimi 80 % dan tepung terigu 20 %), (surimi 75 % dan tepung terigu 25 %), (surimi 70 % dan tepung terigu 30 %), (surimi 65 % dan tepung terigu 35 %). Berdasarkan hasil penelitian yang telah dilakukan, maka dapat disimpulkan bahwa : dilihat dari mutu kimia perlakuan terbaik terdapat pada perlakuan B5 (surimi 65% dan tepung terigu 35%) dengan kadar lemak 1,19 % dan kadar protein 12,02 %, kadar abu 1,29 %, kadar air 69,76 %, kadar karbohidrat 15,74 %. Kata Kunci : Ikan Lele Dumbo, surimi ikan Lele Dumbo , tepung terigu, Burger Ikan.
KARAKTERISTIK TERASI JEMBRET INSTAN DENGAN PERBEDAAN LAMA WAKTU PENGERINGAN Dwi Inda Sari; Agus Supriadi; Rinto Rinto
Jurnal Ilmu-ilmu Perikanan dan Budidaya Perairan Vol 6, No 1 (2011): Jurnal Ilmu-ilmu Perikanan dan Budidaya Perairan
Publisher : University of PGRI Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31851/jipbp.v6i1.64

Abstract

AbstrakPenelitian ini bertujuan untuk mempelajari pengaruh lama waktu pengeringan terhadap karakteristik terasi jembret instan dari produsen yang berbeda. Penelitian ini dilaksanakan di laboratorium Teknologi Hasil Perikanan, Laboratorium Kimia Jurusan Teknologi Hasil Pertanian, Laboratorium Pra Panen Jurusan Teknologi Pertanian, dan Laboratorium Bio Proses Fakultas teknik, Universitas Sriwijaya. Penelitian ini dilaksanakan pada bulan Juni sampai dengan Feberuari 2011. Metode penelitian ini menggunakan  Rancangan Acak Lengkap (RAL), Perbedaan lama waktu pengeringan (15, 30, 45,  dan 60 menit) digunakan sebagai perlakuan dan diulang sebanyak tiga kali. Parameter yang diamati pada penelitian ini meliputi analisis kimia (kadar air, abu, protein, lemak), analisa fisik (warna kelarutan, ukuran bubuk dan desistas), analisa mikrobiologi adalah jumlah total mikroba/total plate count (TPC), dan analisa sensoris dilakukan dengan menggunakan uji hedonic (aroma dan warna). Hasil penelitian menunjukkan bahwa perlakuan perbedaan lama waktu pengeringan yang dilakukan berpengaruh nyata terhadap sifat kimia (kadar air, kadar lemak, kadar protein) dan sifat fisika (ukuran butiran bubuk, kelarutan), tetapi pengaruh tidak nyata terhadap sifat kimia (kadar abu), sifat fisika (densitas) dan analisa sensoris (aroma dan warna). Hasil pengamatan pada penelitian ini menunjukkan bahwa perlakuan T4 (lama waktu pengeringan 60 menit) merupakan perlakuan terbaik. Hasil penelitian yang didapatkan yaitu dengan rata-rata kadar air (0,36%), kadar abu (35,78%), kadar lemak (1,08%), kadar protein (45,66%) dan dengan rata-rata ukuran butiran bubuk (0,28 um), kelarutan (27,33 detik), densitas (0,57 g/mL dan mikrobiologi (4,63 cfu/mL). Hasil uji hedonic yang paling disukai panelis adalah perlakuan T3 (lama waktu pengeringan 45 menit) dengan penilaian untuk warna (2,92) dan T4 (lama waktu pengeringan 60 menit) dengan penilaian untuk aroma (2,88).
Pengaruh Waktu Penyangraian Beras terhadap Komponen Bioaktif pada Bekasam Ikan Nila (Oreochromis niloticus) Rinto Rinto; Indah Widiastuti; Susi Lestari; Dwi Inda Sari; Putri Ayu Anisa
Jurnal FishtecH Vol 10, No 1 (2021)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v10i1.14235

Abstract

The objective of this research was to determine the effect of rice roasting time on bioactive compounds in bekasam from tilapia. This research used a Randomized block Design with four treatments. The treatments were the production of bekasam used rice (as a control) and rice with roasting time (0, 5, 10, 15 minutes). The parameters observed were acidity level (pH), lovastatin, peptide, and n-amino contents. The results of this study indicate that, roasting rice had a significant effect on the lovastatin content (54.35-57.73 ppm), where the highest lovastatin content was bekasam was produced by rice treatment (control). Rice roasting gived no significant affect to the pH value (6.12-6.35), peptide (9.24%-14.28%), and n-amino (0.014%-0.028%). Based on results of the research, fermentation bekasam process of tilapia fish with rice and rice roasting in the vacuum packaging has not been perfect.
Kandungan Gizi Ikan Lundu (Macrones gulio) Sebagai Bahan Baku Diversifikasi Produk Mutiara Mutiara; Susi Lestari; Wulandari Wulandari; Herpandi Herpandi; Dwi Inda Sari
Jurnal FishtecH Vol 11, No 1 (2022)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v11i1.16080

Abstract

Catfish (Macrones gulio) is a freshwater fish that is widely distributed in the waters of South Sumatra. Information on the nutritional content of in Macrones gulio order to provide information on the nutritional value of lundu fish and can increase the prospects for product development can be displayed. The purpose of this study was to determine the nutritional composition of lundu fish. This research method used a completely randomized design (CRD) with 4 treatment factors, namely whole, fillet with skin, head, and bones and fins each performed 3 times in a row. Work procedures complete with sample preparation and collection, sample preparation and proximate analysis. Parameters observed were water content, fat content, protein content, ash content and carbohydrates. The different preparations on the body parts of lundu fish provide different nutritional content in each preparation treatment. Catfish (Macrones gulio) contains 14.52%-16.37% protein, 1.765%-11.76% ash, 2.06%-4.7% fat, and 0.72%%-11.56% carbohydrate content.
Use of Different Dosages of Gonadotrophine Hormones For Java Combtail (Belontia hasselti) Spawning Semi Naturally Danang Yonarta; Ingka Selviana; Tanbiyaskur Tanbiyaskur; Dwi Inda Sari
Jurnal Akuakultur Sungai dan Danau Vol 8, No 2 (2023): Oktober
Publisher : Universitas Batangahari Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33087/akuakultur.v8i2.179

Abstract

Java combtail (Belontia hasselti) is a fish originating from swamps that is widely used by the community and needs to be developed through hatchery cultivation. The Kelekar II Farmer Group in Burai Village, Tanjung Batu District, Ogan Ilir Regency is one of the farmer groups that still relies on seasonal harvests from nature. Excessive agility fishing activities can threaten the extinction of the java combtail population. Research purpose to determine the effect of giving different gonadotrophine hormone on the semi-natural spawning of java combtail (Belontia hasselti) in Burai village, Tanjung Batu District. This research was carried out in Burai Village, North Indralaya, Ogan Ilir Regency, South Sumatra, in September-November 2022. The spawning of the java combtail used a different dose in treatment 1 (P1) by injecting the gonadotropin hormone at a dose of 0.3 ml kg-1 fish weight and treatment 2 (P2) by injecting gonadotropin hormone dose of 0.5 ml kg-1 fish weight. The research results obtained the best dose of 0.5 ml kg-1 resulting produced a fecundity at 2.677 eggs, hatching time at 24 hours, fertilization rate at 75%, hatching rate at 93% and Survival Rate (SR) at 80.8%. Water quality obtained in this research activity is a temperature ranged from 25.9-32.0 oC, pH 5.1-6.65, DO 3.1-6.65 mg L-1 and ammonia 0.051-0.121 mg L-1.
PENINGKATAN KETERAMPILAN SANTRI MELALUI PELATIHAN PEMBUATAN DIMSUM IKAN PATIN (PANGASIUS SP.) DI PONDOK PESANTREN RAUDHATUL ULUM, SAKATIGA, INDRALAYA, KABUPATEN OGAN ILIR Dwi Inda Sari; Irmayani Lubis, Adelina; Waldani, Dina; Lenawati Tindaon, Rotua; Tabina Yudanto, Haura; Agustia, Reza
Jurnal Abdimas Bina Bangsa Vol. 6 No. 1 (2025): Jurnal Abdimas Bina Bangsa
Publisher : LPPM Universitas Bina Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46306/jabb.v6i1.1506

Abstract

This community service aims to empower teachers, students and canteen employees through improving skills in making catfish dim sum as an effort to diversify fishery-based food. This activity was carried out at Pondok Pesantren Raudhatul Ulum, Sakatiga with a training method that includes theory and practice. Patin fish was chosen as the main ingredient due to its high nutritional content and its potential in supporting the prevention of stunting in children. In addition, the training also included education on packaging and storage techniques for small-scale production. The results of the activity showed an increase in the understanding and skills of teachers and students in making catfish dim sum, as well as the potential for small business development in the school environment.
Co-Authors Agus Supriadi Agustia, Reza Danang Yonarta Fitra Mulia Jaya Herpandi . Indah Widiastuti Ingka Selviana Irmayani Lubis, Adelina Lenawati Tindaon, Rotua Mutiara Mutiara Putri Ayu Anisa Rinto . Rinto Rinto Susi Lestari Tabina Yudanto, Haura Tanbiyaskur Tanbiyaskur Waldani, Dina Wulandari Wulandari