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All Journal Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Jurnal FishtecH Bunda Edu-Midwifery Journal (BEMJ) JOURNAL OF APPLIED MANAGERIAL ACCOUNTING Kode : Jurnal Bahasa Proceeding Muhammadiyah International Public Health and Medicine Conference Jurnal Sastra Indonesia Tarbiya Islamica Journal of Community Engagement in Health
Susi Lestari
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Nursing Public Health Veterinary Other

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Journal : Jurnal FishtecH

 1 
Pengaruh Komposisi Rumput Laut (Eucheuma Cottonii) dan Tepung Beras Terhadap Sifat Kimia dan Sensoris Masker Wajah Putri Lestari; Indah Widiastuti; Susi Lestari
Jurnal FishtecH Vol 7, No 2 (2018)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v7i2.6633

Abstract

Penelitian ini bertujuan untuk mengetahui formulasi dan mengetahui karaketeristik pembuatan selai lembar rumput laut (Eucheuma cottonii) Penelitian ini dilaksanakan pada bulan Desember 2016 sampai April 2017. Metode penelitian ini menggunakan Rancangan Acak Kelompok (RAK). Perlakuan gula pada selai lembar terdiri dari  50%, 40% dan 30%. Parameter yang diamati meliputi analisa kimia terdiri dari kadar air, kadar abu, lemak, karbohidrat, dan serat kasar sedangkan untuk analisa fisik terdiri dari analisis sensori (warna, rasa, penampakan, aroma dan tekstur). Perlakuan dalam penelitian berpengaruh nyata terhadap analisis kimia yaitu kadar air dan kadar karbohidrat. Perlakuan dalam penelitian ini tidak berpengaruh nyata pada analisis sensori. Kadar air selai lembar rumput laut yang dihasilkan berkisar antara 43,78%-56,52%, abu berkisar 0,26%-0,57%, lemak berkisar antara 0,2%-0,27%, karbohidrat berkisar antara 4,37%-9,13%. Rasa berkisar antara 4,76 (netral) – 5,4 (agak suka). Perlakuan terbaik dari penelitian ini yaitu A1 dengan penggunaan 50% gula.
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.
Co-Authors Arum Surya Utami Dwi Inda Sari Eftyaningrum Dwi Wahyu Astutik Endah Purwanti Handayani Frisca Yuliana Hutagalung Handayani, Endah Hardiman SG Harlinda Widia Putri Herpandi . Indah Widiastuti Indah Widiastuti Jannah, Izzatul Lawita, Nadia Fathurrahmi Lisma Natalia Br Smbiring Mahmud Alpusari Mutiara Mutiara Putri Ayu Anisa Putri Lestari R. Usman Rery Rasmiwetti ' Rinto . Sarima Siregar Tia Rivani Wulandari Wulandari Yudiarsi Eppang Zariul Antosa