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Susi Lestari
Program Studi Teknologi Hasil Perikanan Fakultas Pertanian Universitas Sriwijaya, Indralaya, Ogan Ilir 30662 Sumatera Selatan Telp./Fax. (0711) 580934
Agriculture, Biological Sciences & Forestry

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Uji Potensi Biogas dari Limbah Jeroan Ikan Patin (Pangasius sp.) dan Campuran Kiambang (Salvinia molesta) secara Anaerob Batch Wahyu Kurniawan; Herpandi Herpandi; Susi 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.v5i1.3517

Abstract

The purposed of this research to utilizing biomass of salvinia and viscera waste mixture of catfish as the biogas resource. The method of this research used experimental method at batch anaerob reactor and absortion carbon atom used NaCl and NaOH solution. The result of this research analysis used describtion method. The observed of parameter included rate analysis and accumulation of biogas production and metana, also parameter at slurry incuded temperature, pH, chemical oxygen demand, total solid, volatile solid and ratio C/N. The conclusion value of pH from this research between scale 1:2 (A1 reactor) and scale 1:1 (A2 reactor) is 7.9 and 7.15. COD in 5700 and 6400. C/N ratio in 5.19 and 5.96. The result indicated the different composition of subtrat slurry from salviana and vistera waste mixture of catfish in scale 1:2 (A1 reactor) produced biogas accumulation and metana the most than A2 reactor.
Pengaruh Jenis Asam dan Lama Marinasi Terhadap Karakteristik Sensoris, Mikrobiologis, dan Kimia Naniura Ikan Nila (Oreochromis Niloticus) Okta Julvin Tarigan; Susi Lestari; Indah Widiastuti
Jurnal FishtecH Vol 5, No 2 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i2.3939

Abstract

The purpose of this research was to investigate the sensory, microbiological and chemical characteristics of naniura tilapia (Oreochromis niloticus) with different types of acid and marinade time. The research was conducted on May until October 2015. This research used a Factorial Randomized Block Design (FRBD) two factors, the type of acid factor (Jungga citrus, lime, and citric acid) and marinade time factor (3 hours and 5 hours). Each treatments was replicated three times. The attributes observed were sensory test, pH, water content, and microbiological/TPC. Proximate and amino acid analysis will be done for all 3 hours marinade treatment. The results of organoleptic test showed that treatment of acid type and marinade time did not significantly affect the appearance and meat consisten but significantly affect on taste and aroma. The results of analysis TPC Jungga citrus treatment with lime showed the same value. While the value of TPC citric acid was higher but still safe for consumption. The results of proximate analysis for the three types of acid showed that Jungga citrus is the best nutrient content that the water content 63.25%, ash content 3.46%; 7.40% fat content, protein content 25.90% and carbohydrate 0.98 %. Analysis of the amino acid profile in naniura produced 17 amino acids, 9 essential amino acids and 8 non-essential amino acids
Karakteristik Fisiko-Kimia dan Sensori Pempek Ikan Gabus (Channa striata) dengan Penambahan Brokoli (Brassica oleracea) sebagai Pangan Fungsiona Yulanda Afriani; Susi Lestari; Herpandi Herpandi
Jurnal FishtecH Vol 4, No 2 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i2.3503

Abstract

The purpose of this study was to determine the characteristics of the snakehead fish pempek with broccoli addition as a functional food. The design used is a randomized block design with 5-stage treatment that was repeated 3 times. Factors treatment consists of adding broccoli concentrations (0%, 5%, 10%, 15% and 20%). Parameters that observed were physical analysis (elasticity, lightness, chroma and hue), sensory analysis (texture, appearance, color and flavor), proximate analysis, levels of calcium, fiber content and antioxidant activity. Results of research conducted showed that the addition concentration of broccoli into pempek snakehead fish has significant effect (p <0.05) on the physical characteristics and sensory. The average value elasticity ranged from 343.06 to 559.66 gf, lightness 53.1% to 60.20%, chroma 8.36% to 13.23%, and hue 70.23o up 93.8o. Based on the physical parameters (elasticity) and sensory found that treatment A1 (5% addition of broccoli) is the best treatment with 40.89% moisture content, 1.15% ash content, 0.16% fat content, 7.39% protein content, 48.14% carbohydrate content, 2.24% crude fiber content, 106.5 mg/100 g the level of calcium, and 202 ppm antioxidant activity contents
Kualitas Ikan Gabus (Channa striata) Asap yang Dibuat dengan Alat dan Sumber Asap yang Berbeda Hali Murdani; Agus Supriadi; Susi 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.v5i1.3518

Abstract

This study attempts to know the quality of snakehead (Channa striata) being smoked by tools with different resources of the smoke. This study was conducted from April 2015 until May 2015 in Complex Independent Kayu Agung, Bioprocess Laboratory of Chemical Engineering, Faculty of Engineering, Technology Laboratory of Fisheries, Faculty of Agriculture, University of Sriwijaya, and the Central Laboratory of Agro Industry Bogor. The method used is a randomized block design factorial (RAKF). This research used treatment were tools (system cabinet, conventional systems) and resources of the smoke (wood-fighting, shell). The parameters observed were proximate analysis (moisture content, protein content, fat content, ash content, carbohydrate content) levels of benzo[a]pyrene and benzo[a]anthracene. Based on the test design randomized factorial (RAKF), treatment of tools with different resources of the smoke (p>0.05) showed the results of analysis of water content, protein content, fat content varies for each treatment, while ash and carbohydrate content showed the results is not different for each treatment. The observation of the levels benzo[a]pyrene analysis on smoked snakehead (Channa sriata) (p>0.05) showed different results for each treatment and results of benzo[a]anthracene analysis showed different for each treatment. The results of analysis of benzo[a]pyrene was below the maximum threshold of Indonesian National Standard, FAO and WHO.
Perubahan Mutu Ikan Gabus (Channa striata) Asap selama Penyimpanan Hariyanto Sakti; Susi Lestari; Agus Supriadi
Jurnal FishtecH Vol 5, No 1 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i1.3514

Abstract

The purpose of this reseach was to determine quality changes of smoked snakehead (Channa striata) during storage with different smoked conditions. The methods of this research used experimental methods and the data was discussed as a descriptive to compare. The parameters observed were chemical analysis such as moisture content, water activity (aw), protein content, fat content and microbiologycal analysis of fungi. In the first storage of smoked snakehead fish has nutrient ingredient are moisture content 41.42%, protein content 42.23%, fat content 2.84%. In the end storage nutrient ingredient of smoked snakehead fish are moisture content 63.20%, protein content 27.64%, fat content1.79%. Smoked snakehead fish was saved at normal temperature for 7 days has water activity and total of fungi colony smoked snakehead fish was save for 7 days is 2.409 x 102, but the fungi was not growth in the first storage.
Karakteristik Fisik, Kimia dan Sensoris Abon Ikan dari Berbagai Ikan Ekonomis Rendah Hendra Permana Aditya; Herpandi Herpandi; Susi 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.v5i1.3519

Abstract

The purpose of this research was to investigate the characteriztics of phisycal, chemical, and sensory shredded fish from various low economic fish. The research was conducted on November until December 2015. By using experimental laboratory methods and data analysis was performed descriptively. The results showed the average value of The water content of Tinfoil Barb, Minnows Carp, Serandang Fish and Bonylip Barb were 11.89%, 8.37%, 8%, and 6.94%. While the ash content that produced by Tinfoil Barb, Minnows Carp, Serandang Fish and Bonylip Barb were 23.65%, 23.09%, 22.17% and 21.9%. Protein content that produced by Tinfoil Barb, Minnows Carp, Serandang Fish and Bonylip Barb were 21.14%, 20.71%, 19.21% and 16.8%. Fat content that produced by Tinfoil Barb, Minnows Carp, Serandang Fish and Bonylip Barb were 21.23%, 20.1%, 19.81% and 17.77%. Carbohydrate content that produced by Tinfoil Barb, Minnows Carp, Serandang Fish and Bonylip Barb were 31.64%, 29.53%, 29.3% and 26.74%. The average value of lightness was from 51.2%-55.43%, Chroma 22%-24.53%, Hue 52.4%-56.67%.
Pemanfaatan Surimi Ikan Nila (Oreochromis niloticus) dengan Penambahan Tepung Rumput Laut (Kappaphycus alvarezii) sebagai Bahan Baku Pempek Yoedy As; Rodiana Nopianti; Susi Lestari
Jurnal FishtecH Vol 4, No 2 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i2.3510

Abstract

The purpose of this research was to determine formulation pempek made from surimi with the addition seaweed flour as raw material that give the best characteristics and quality of pempek. The design was completely randomized design with different rasio of surimi that have been added seaweed powder (3%) and tapioca. Each treatment was repeated 3 times. Parameters observed were chemical analysis (water content, ash content, protein content, fat content, carbohydrate content, and fiber content), physical analysis (whitenees, gel strength), and sensory analysis (hedonic quality test). According to research that was conducted, A2 treatment (formulation pempek with surimi and tapioca ratio 2:2) was the best treatment based on chemical parameters (water content 56.38%, ash content 1.68%, 0.35% fat content, protein content 1, 83%, the levels of carbohydrates by difference 39.75%), physical (whiteness 72.46%, gel strength 501.53%) and sensory (appearance 4.8, the color of 4.76, texture 4.84, aroma 3.68, and taste 4.24).
SUBTITUSI TEPUNG KETAN DENGAN RUMPUT LAUT (Eucheuma cottonii) PADA PEMBUATAN ENGKAK KETAN Eka Ardiansyah; Susi Lestari; Siti Hanggita
Jurnal FishtecH Vol 3, No 1 (2014)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v3i1.3526

Abstract

The objective of this research was to determine the effect of substitution of glutinous rice flour with seaweed for proximate, physic, sensory and microbiology. The research was conducted in March and April 2014 in Laboratory of Fisheries Technology and Laboratory of Bioprocess, Chemical Engineering Department, Sriwijaya University, Indralaya. This research used non factorial complete randomized design with four treatments and repeated twice. Glutinous rice flour was substituted with different concentration of seaweed A1 (12.5%), A2 (25%), A3 (37.5%), A4 (50%). The parameters observed were proximate analysis (water content), texture analysis, sensory (colour, texture and taste) and microbiology test. The results showed that substitution of glutinous rice flour with seaweed was not significant on hardness and water content. Based on analysis, the composition of the value obtained around 23.83-29.83% water content and 184.6-349.34 gf hardness analysis. Hedonic test was significant on colour and taste but not significant on texture. Microbiology test showed that engkak ketan is safe for eat on H0
KARAKTERISTIK FISIK DAN KIMIA PEMPEK KIJING (Pilsbryoconcha sp.) Asriyatul Hidayah; Susi Lestari; Rodiana Nopianti
Jurnal FishtecH Vol 3, No 1 (2014)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v3i1.3530

Abstract

The objective of this research was to investigate the physical and chemical characteristics of bivalvia pempek (Pilsbryoconcha sp.) by using fasting pre-treatment bivalvia to the raw material and different pempek formulation. This research was conducted on February until July 2014 at the Laboratory of Fishery Product Technology, Chemical Laboratory of Technology of Agricultural, Faculty of Agriculture, and Bioprocess Laboratory of Department of Chemical Engineering, Faculty of Engineering, Sriwijaya University. The Factorial Randomized Block Design was used with two treatment factors that were repeated twice. The treatment factors were consisted of pre-treatment to the bivalvia (without fasting and fasting for 24 hours) and comparison of  the composition of bivalvia meat and tapioca flour (1:2, 1:1, and 2:1). Parameters observed were physical analysis (gel strength and degree of white) and chemical analysis (water content, ash, protein, fat, and carbohydrate). The results of this research showed that average value of gel strength of bivalvia pempek ranged from 208.20 gf to 463.70 gf and degree of white percentage ranged from 45.47% to 51.33%. The average value of the water content ranged from 85.50% to 84.20%, ash content from 0.55% to 0.90%, protein content from 3.82% to 7.31%, fat content from 1.26% to 1.91%, and carbohydrate content from 9.83% to 12.05%. The best treatment was fasting pre-treatment by using water for 24 hours with a ratio 50% of bivalvia meat and 50% of tapioca flour (1:1)
Analisis Proksimat, Protein Larut Air, dan Protein Larut Garam pada Beberapa Jenis Ikan Air Tawar Sumatera Selatan Oka Weniarti Gultom; Susi Lestari; Rodiana Nopianti
Jurnal FishtecH Vol 4, No 2 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i2.3506

Abstract

The purpose of this study was to determine the water-soluble protein and salt-soluble protein in some species of fresh water fish indigenous South Sumatera. This research was conducted on September 2014 until October 2014. The results obtained in this study were analyzed by using descriptive methods. The parameters used are chemical analysis (water content, protein content, fat content, ash content), water-soluble protein and salt-soluble protein. Chemical characteristics of some of the fish used in this study is the water content for 78% catfish (Cryptopteru limpok), climbing gouramies78.13%, 77.47 catfish (Mystus nemurus), marble goby 77.76%, 77.28% snakeheads. Ash content for 3.32% catfish (Cryptopteru limpok), climbing gouramies 1.98%, 3.31% catfish (Mystus nemurus), marble goby 1.97%, 3.24% snakeheads. Protein content for 5.19 mg/g catfish (Cryptopteru limpok), climbing gouramies 9.06 mg/g, 5.33 mg/g catfish (Mystus nemurus), marble goby 5.95 mg/g, 5.36 mg/g snakeheads. Fat content for 2.36% catfish (Cryptopteru limpok), climbing gouramies 3.09%, 3.3% catfish (Mystus nemurus), marble goby 1.83%, 2.23% snakeheads. Water-soluble protein for 5.17 mg/g catfish (Cryptopteru limpok), climbing gouramies 6.46 mg/g, 6.63 mg/g catfish (Mystus nemurus), marble goby 6.7 mg/g, 5.53 mg/g snakeheads. Salt-soluble protein for 4.08 mg/g catfish (Cryptopteru limpok), climbing gouramies 3.40 mg/g, 4.38 mg/g catfish (Mystus nemurus), sleepers 3.50 mg/g, 3.65 mg/g snakeheads
Co-Authors Agus Supriadi Asriyatul Hidayah Eka Ardiansyah Hali Murdani Hariyanto Sakti Hendra Permana Aditya Herpandi . Indah Widiastuti Oka Weniarti Gultom Okta Julvin Tarigan Rodiana Nopianti Siti Hanggita Rachmawati J Wahyu Kurniawan Yoedy As Yulanda Afriani