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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal FishtecH Riau Journal of Empowerment Jurnal Pengabdian Masyarakat Bumi Raflesia
Rodiana Nopianti
PROGRAM STUDI TEKNOLOGI HASIL PERIKANAN Fakultas Pertanian Universitas Sriwijaya
Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Social Sciences Other

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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.
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
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.
Karakteristik Kimia dan Organoleptik Rumput Laut (Eucheuma cottonii) Fermentasi dengan Perbedaan Lama Waktu Fermentasi dan Jenis Gula Vhedila Carina Geraldine; Herpandi Herpandi; Rodiana Nopianti
Jurnal FishtecH Vol 4, No 1 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i1.3502

Abstract

The purpose of this research was to determine the effect of different fermentation time and the type of sugar to the chemical, organoleptic characteristics of fermented seaweed and consumer acceptance level by looking at the level of preference for the product. The research method in this study used a factorial randomized block design (RAKF) with two treatments factor and repeated twice. The first factor was time ot the fermentation (W0 (zero hour), W1 (24 hours), W2 (48 hours) and W3 (72 hours)) and the second factor was the type sugar (G0 (without sugar), GP (sugar), GA (palm sugar) and GK (coconut sugar)). The parameters of observation were ash content, lactic acid, pH range, dietary fiber and organoleptic (appearance, color, odor, texture and taste). The results showed that the treatments difference of fermentation time dan sugar on the fermented seaweed product was significant for all the treatments. The best treatment based on chemical and sensory analysis were product with addition of sugar and 48 hours fermentation time.
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.
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

Abstract

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.
Physicochemical and sensory properties of pempek made from narrow-barred spanish mackerel (Scomberomorus commerson) combined with barramundi (Lates calcarifer): Physicochemical and sensory properties of pempek made from narrow-barred spanish mackerel (Scomberomorus commerson) combined with barramundi (Lates calcarifer) Nopianti, Rodiana; Widiastuti, Indah; Supriadi, Agus; Nugroho, Gama Dian; Lestari, Susi; Andini, Jesicha
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 9 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(9)
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: 10.17844/5qedt427

Abstract

Pempek is a traditional food typical of the Palembang region in South Sumatra. Pempek is made from a mixture of ground fish and tapioca flour. This study aimed to determine the best formula for combining narrow-barred Spanish mackerel (Scomberomorus commerson) and barramundi (Lates calcarifer) based on the physical, chemical, and sensory characteristics of pempek. The experimental design was a randomized block design consisting of five treatment levels, each repeated three times: P1= 4:0, P2= 3:1, P3=2:2, P4= 1:3, and P5= 0:4. The research parameters used were proximate, physical, and sensory analyses. Proximate test results showed that the water content of pempek ranges from 53.65-56.27%, ash content 1.10-1.43%, fat content 0.35%-0.8%, protein content 7.05-8.42%, and carbohydrate levels 34.52-35.7%. The color test results for whiteness ranged from 54.90-59.32, lightness value 56.54-60.30, hue value 107.75-113.39°, and chroma value 8.89-13.17. The results of the pempek hardness test ranged from 22.7–24.87 N. The sensory test results for aroma were 5.08-5.36, and taste were 4.68-6.36. Based on all research parameters, the best combination of pempek was in treatment P4 (1:3).
Co-Authors Ace Baehaki Agus Supriadi Andini, Jesicha Angga Riansyah Angga Riansyah Anton Fuadi Asriyatul Hidayah Dahlia Puspita Sari Dian Nugroho, Gama Dina Defyanti Sinaga Eko Nopriansyah Endang Lismawarni Gemala Cahya Gerry Anggara Herpandi . Indah Widiastuti Indah Widiastuti Indah Widiastuti Indah Widiastuti Indah Widiastuti Johan Budiman Joni Iskandar M. Ryo Andika Putra Muhamad Iqbal Mutiara Pertiwi Nugroho, Gama Dian Oka Weniarti Gultom Partha Aryani Ricky Setyo Aditomo Ridhowati, Sherly Rinto Rinto Riyan Saputra Rizky Rahmadhini Putri Shanti Dwita Lestari Shanti Dwita Lestari Shanti Dwita Lestari Surya Lencana Susi Lestari SUSI LESTARI Vhedila Carina Geraldine Wahyu Perdana Putra Yoedy As Yolanda Cicilia Br. Karo