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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia agriTECH Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat JPSriwijaya Jurnal FishtecH Jurnal Penelitian Sains IJEMS (Indonesian Journal of Environmental Management and Sustainability) Jurnal Ilmu Kesehatan Masyarakat (The Public Health Science Journal) Jurnal Abdi Insani Bioscientist : Jurnal Ilmiah Biologi Jurnal Pengabdian Masyarakat Indonesia Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Swadaya: Jurnal Pengabdian Masyarakat Jurnal Ilmu Kesehatan Masyarakat (The Public Health Science Journal)
Puspa Ayu Pitayati
Department Of Fish Product Technology, Faculty Of Agriculture, Universitas Sriwijaya, Indralaya, Sumatra Selatan, 30662, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Neuroscience Physics Public Health Social Sciences Other

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Analisis Kualitas Air Sungai dan Air Limbah (Outlet) Perusahaan dengan Metode Indeks Pencemaran dan Pengaruhnya terhadap Populasi dan Jenis Ikan Puspa Ayu Pitayati; M. Hatta Dahlan
Jurnal Penelitian Sains Vol 19, No 2 (2017)
Publisher : Faculty of Mathtmatics and Natural Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (913.361 KB) | DOI: 10.56064/jps.v19i2.477

Abstract

This study was aimed to examine the water quality of Gasing River and company’s wastewater (out-let) in physically and chemicallyat the boundary of Gasing Industrial Estate and comparing with the existing quality standard,to analyze the condition of waters quality of Gasing River using pollution index method, and to analyze influence of water quality towards the population and species of fish around it. The research was conducted in March - April 2017 at Gasing River, Gasing Industrial Estate of Talang Kelapa Subdistrict, Banyu-asin Regency. The study included measurement of several parameters that was taken by in-situ, water sam-pling, sampling of fish, analysis of laboratory water samples at Laboratory Technical Implementation Unit in Environmental Agency Banyuasin Regency, analyze laboratory test data of water samples, and did question-naire in research location. Site determination was done by using purposive sampling method. Result of re-search which have been done to river water parameter measurement in upstream, middle and downstream there are some parameter which do not fulfill standard quality of Governor Regulation of South Sumatera Number 16 Year 2005 such as pH, BOD and COD, while result of company's waste water (outlet) there is one parameter of water quality which do not fulfill standard of Governor Regulation Number 8 Year 2012 that is pH. Regarding the result of calculation of water quality status at research station by using pollution index (IP) method, it is found that station 1 to station 4 is in light contaminated category, while station 5 still meet the standard of quality. The results of catches at three stations in upstream, middle and downstream of Gasing Riv-er were obtained by catching fish of the same type that is seluang fish (Rasbora sp). It is in line with the sam-pling and questionnaire in research location, community in Gasing Village is very difficult to get fish in the catchment area at the boundary of Gasing Industrial Estate with the catch about 4-5 kg / month. For the growth pattern of the fish species in upstream, downstream and middle stations are allometrically negative with the value of b <3 that means, the weight growth of the seluang fish tends to be slower compared to length growth where the value of b can be influenced by environmental conditions. The result of t test on the value of b rela-tion of length of fish in upstream, middle and downstream of Gasing River showed significant influence be-tween weight and length. The determinant value (R²) of the length and the weight relationship of the fish that caught in upstream, middle and downstream of Gasing River is relatively moderate, the magnitude is in the range 0.50 - 0.70, indicated that diversity can be affected by other variables and the relationship between total length and weight of the fish are not so close
Pemanfaatan Karaginan dan Gum Arabic Sebagai Edible Film Berbasis Hidrokoloid Budi Santoso; Herpandi Herpandi; Puspa Ayu Pitayati; Rindit Pambayun
agriTECH Vol 33, No 2 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1583.34 KB) | DOI: 10.22146/agritech.9802

Abstract

The objective of this research was to study the characteristic of edible film from carrageenan and gum Arabic with different concentration. The experiment was arranged in factorial randomized block design with carrageenan concentration and gum Arabic concentration as the treatment factors and was done in triplicates. The treatments consisted of carrageenan concentration (2%, 2,5%, and 3%) and gum Arabic concentration (0,2%, 0,4%, and 0,6%). The results showed that carrageenan concentration, gum Arabic concentration, and interaction between the two treatments significantly affected (p<5%) the thickness, tensile strength, percentage of elongation, water vapor transmission rate, and water activity. The best edible film characteristics were 0.,050 mm of thickness, 19.61 x 106 N/m2 of tensile strength, 14.095% of percentage of elongation, 7.368 g/m2.24 h of water vapor transmission rate, and 0.3028 of water activity got from interaction between 2% of carrageenan concentration and 0.2% gum Arabic concentration.ABSTRAKPenelitian ini bertujuan untuk memperlajari karakteristik edible film yang terbuat dari karagenan dan gum Arabic. Rancangan penelitian yang digunakan adalah rancangan acak kelompok dengan dua faktor perlakuan dan tiga kali ulangan. Faktor perlakuan tersebut adalah konsentrasi karagenan (2%, 2,5%, dan 3%) dan konsentrasi gum Arabic (0,2%, 0,4%, dan 0,6%). Hasil penelitian menunjukkan bahwa perlakuan konsentrasi karagenan, gum arabik, dan interaksi berpengaruh nyata (p<5%) terhadap ketebalan, kuat tusuk, kuat tarik, persen pemanjangan, laju transmisi uap air, dan aktivitas air. Karakteristik edible film terbaik yang dihasilkan dalam penelitian ini adalah ketebalan 0,050 mm, kuat tarik 19,61 x 106 N/m2, persen pemanjangan 14,095%, laju transmisi uap air 7,368 g/m2.24 h, dan aktivitas air 0,3028 pada perlakuan 2% karagenan dan 0,2% gum arabik.
Perendaman Pempek dengan Larutan Kitosan sebagai Edible Coating dan Pengaruhnya terhadap Umur Simpan Puspa Ayu Pitayati; Herpandi Herpandi; Susi Lestari; Siti Ayu Ulfadillah
Jurnal FishtecH Vol 10, No 1 (2021)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v10i1.14418

Abstract

Pempek yang disimpan pada suhu ruangan memiliki umur simpan yang relatif singkat dan mudah mengalami kemunduran mutu produk. Pada penelitian ini pempek dilapisi oleh larutan kitosan 2% dengan perbedaan waktu perendaman (0, 10, 20, 30 menit) guna mengetahui pengaruh larutan kitosan sebagai coating pempek terhadap lamanya penyimpanan pempek pada suhu ruangan. Metode penelitian menggunakan rancangan split plot utama dengan 2 faktor perlakuan dan tiga kali pengulangan. Faktor perlakuan meliputi perbedaan waktu penyimpanan pada suhu ruangan (T0 = 0 hari, T1 = 2 hari, T3 = 3 hari, T4 = 4 hari) dan waktu perendaman pempek pada larutan kitosan (R0 = 0 menit, R1 = 10 menit, R3 = 20 menit, R4 = 4 menit). Untuk parameter pengamatan berupa kadar air, derajat keasaman (pH), kadar protein, Total Plate Count (TPC), Total Volatil Base (TVB), serta uji organoleptik. Hasil penelitian diperoleh nilai kadar air, pH, kadar protein, TPC dan TVB berpengaruh nyata terhadap kedua faktor perlakuan (T dan R). Begitu juga interaksi antara kedua faktor perlakuan berpengaruh nyata terhadap nilai pH, TPC dan TVB. Hasil Uji Kruskal Wallis waktu perendaman larutan kitosan sebagai coating pempek dengan nilai sensori pempek berpengaruh tidak nyata terhadap rasa pempek, namun berbeda nyata terhadap parameter tekstur, kenampakan, aroma, maupun warna pempek.
Karakteristik Fisik dan Sensoris Kemplang Asap Ikan Gabus (Channa striata) dengan Penambahan Asap Cair Herpandi Herpandi; Rinto Rinto; Indah Widiastuti; Sherly Ridhowati; Wulandari Wulandari; Puspa Ayu Pitayati; Eklin Meinatsya Putri
Jurnal FishtecH Vol 9, No 2 (2020)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v9i2.10255

Abstract

Crackers is a product made through a roasting process. This study aims to determine the effect of the addition of liquid smoke on the physical and sensory characteristics of snakehead fish crackers (Channa striata). This research method used a randomized block design (RBD) with one treatment factor and was carried out with 3 replications. The treatment used was the difference in the concentration of liquid smoke (0%, 2.5%, 5%, and 7.5%). The stages of this research include physical analysis (crispness) and sensory analysis (appearance, aroma, taste, and texture). The results showed that the treatment of different concentrations of liquid smoke had no significant effect on crispness (525.67 gf-580.67 gf). The results of sensory analysis showed that the treatment of different concentrations had a significant effect on appearance, aroma and taste, but had no significant effect on the texture of kemplang. The best treatment of this research is the A1 treatment with a liquid smoke concentration of 2.5%.
Penggunaan Metode Analisis Komponen Utama untuk Menilai Hubungan antara Sebaran Kasus COVID-19 dan Kelompok Muhammad Rendana; Puspa Ayu Pitayati; Mona Lestari
Jurnal Ilmu Kesehatan Masyarakat Vol 11 No 01 (2022): Jurnal Ilmu Kesehatan Masyarakat
Publisher : Sekolah Tinggi Ilmu Kesehatan Indonesia Maju (STIKIM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33221/jikm.v11i01.1034

Abstract

Distribusi usia kasus the novel coronavirus disease-2019 (COVID-19) sedikit berbeda dengan penyakit pernapasan lainnya. Kategorisasi kelompok usia dapat berguna untuk menerapkan kebijakan pengobatan dan jarak sosial yang saat ini banyak dilakukan sebagai salah satu mitigasi terhadap penularan wabah COVID-19. Oleh karena itu, penelitian ini bertujuan untuk mengkaji hubungan jumlah kasus COVID-19 dan kelompok usia penderita pada tiga kelompok usia yang berbeda yaitu anak-anak, dewasa dan lanjut usia di kota Jakarta. Metode analisis komponen utama digunakan dalam penelitian ini untuk menganalisis profil distribusi usia. Hasil penelitian menunjukkan bahwa sumber utama kasus COVID-19 dipengaruhi oleh kelompok lanjut usia 51-60 tahun dan >60 tahun, serta kelompok dewasa usia 21-30 tahun yang menunjukkan loading factor > 0,6). Jumlah kasus COVID-19 tertinggi di daerah studi terdapat pada kelompok lanjut usia yang ditemukan lebih banyak terdapat di wilayah timur Jakarta, sedangkan jumlah kasus COVID-19 terendah terdapat pada kelompok dewasa yang lebih banyak terdapat di bagian utara Jakarta. Mempelajari secara detail distribusi usia di antara orang yang terinfeksi penting untuk memberikan wawasan yang lebih mendalam mengenai mekanisme penularan COVID-19.
Introduksi Teknologi Kemasan Vakum serta Pendampingan Analisis Gizi di UMKM Barokah Palembang Rinto Rinto; Ace Baehaki; Yunindyawati Yunindyawati; Shanti Lestari; Sherly Ridhowati; Indah Widiastuti; Puspa Ayu Pitayati
Jurnal Pengabdian Masyarakat Indonesia Vol 2 No 3 (2022): JPMI - Juni 2022
Publisher : CV Infinite Corporation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52436/1.jpmi.526

Abstract

Permasalahan utama yang dihadapi Usaha Mikro Kecil dan Menengah (UMKM) Barokah Palembang adalah pengemasan produk olahan yang masih konvensional dan tidak ada informasi nilai gizi produk. Tujuan kegiatan ini adalah melakukan introduksi teknologi pengemasan vakum sekaligus memberikan informasi komposisi gizi produk pada kemasan. Tahapan kegiatan yang dilakukan yaitu meliputi pertama sosialisasi dan pelatihan pengemasan vakum, kedua pendampingan analisis gizi produk olahan, dan ketiga monitoring aplikasi teknologi dan penyusunan laporan kegiatan. Hasil dari kegiatan ini adalah kegiatan penyuluhan diikuti oleh 34 orang yang merupakan anggota UMKM Barokah serta melibatkan juga UMKM lainnya di Palembang. Analisis komposisi gizi produk ikan asap menunjukan bahwa ikan asap mengandung air sebanyak 7,84%, protein 17,24%, lemak 45,59%, dan abu 10,90%. Pada akhir kegiatan penyuluhan dilakukan penyerahan satu unit alat vakum kepada pengelola UMKM Barokah.
PENINGKATAN PENGETAHUAN MASYARAKAT DESA PULAU SEMAMBU INDERALAYA TENTANG PENYAKIT HIPERTENSI SEBAGAI KOMORBID COVID-19 PADA MASA PANDEMI DAN SITUASI NORMAL BARU Annisa Amriani S; Herlina Herlina; Puspa Ayu Pitayati
Jurnal Pengabdian Sriwijaya Vol 10, No 1 (2022)
Publisher : Lembaga Pengabdian pada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37061/jps.v10i1.13153

Abstract

Penularan COVID-19 di Indonesia masih mengalami tren peningkatan jumlah kasus. Hipertensi merupakan salah satu penyakit komorbid (penyerta) yang dapat meningkatkan resiko morbiditas dan mortalitas apabila terserang COVID-19. Berdasarkan data Kementerian Kesehatan tanggal 22 Agustus 2020, pasien COVID-19 komorbid hipertensi menduduki posisi pertama pasien terkonfirmasi positif dan meninggal akibat COVID-19. Oleh karena itu pasien hipertensi perlu perhatian lebih lanjut dalam meningkatkan kualitas hidup di masa pandemi dan normal baru ini. Hipertensi merupakan pembunuh diam-diam. Individu yang terserang biasanya tidak mengetahui bahwa tekanan darahnya sudah meningkat. Dan ini menjadi salah satu yang terjadi di Desa Pulau Semambu. Bentuk kegiatan ini  adalah penyuluhan untuk meningkatkan pengetahuan tentang penyakit hipertensi sebagai komorbid COVID-19 pada masa pandemi dan situasi normal baru bagi masyarakat desa Pulau Semambu Inderalaya. Selain itu diberikan juga penyuluhan tentang tumbuhan yang berkhasiat sebagai antihipertensi. Sasaran dari kegiatan ini yaitu masyarakat di  Pulau Semambu, Inderalaya, Ogan Ilir Sumatera Selatan sebanyak 25 orang. Pulau Semambu adalah kelurahan cukup dekat lokasinya dari UNSRI yang menjadi perhatian masyarakat terhadap partisipasi UNSRI. Setelah kegiatan ini responden dapat mengaplikasikan pengetahuan yang dipaparkan untuk menjaga kesehatan diri sendiri, keluarga, dan masyarakat.
Assessment of Water Quality Status and Pollution Index in Musi River, South Sumatera, Indonesia Muhammad Rendana; Yandriani; Puspa Ayu Pitayati; Muhammad Izzudin; Mona Lestari
Indonesian Journal of Environmental Management and Sustainability Vol. 6 No. 4 (2022): December
Publisher : Research Centre of Inorganic Materials and Complexs

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26554/ijems.2022.6.4.114-118

Abstract

A study area was at the Musi River, located in the southern part of Sumatera Island, Indonesia. This river flows in the southern area with a majorly tropical rainforest climate. For decades, it has become a substantial port used mainly for the transport of rubber, petroleum, and oil palm, which has the potential to threaten the area. Therefore, the objective of this study was to investigate the impacts of these activities by evaluating the water quality status and pollution index in the Musi River. Physicochemical parameters such as pH, salinity, temperature, dissolved oxygen (DO), biological oxygen demand (BOD), chemical oxygen demand (COD), and total suspended solids (TSS) were measured along the river. Results of the study revealed the impact of agriculture and fish farming activities in the upstream area has affected the pH values of the water became slightly acidic. In addition, COD values at all stations were found to be high and made they could not be used for drinking water. TSS values were also found to be high at the downstream stations. According to the pollution index status, the study area was classified from low to moderate pollution.
PENYULUHAN DAN PELATIHAN PEMANFAATAN BUNGA TELANG MENJADI PRODUK KAYA ANTIOKSIDAN UNTUK MENINGKATKAN KESEHATAN DI DESA ULAK KERBAU BARU TANJUNG RAJA Dina Permata Wijaya; Herlina Herlina; Dian Wahyuni; Puspa Ayu Pitayati
Jurnal Abdi Insani Vol 10 No 2 (2023): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v10i2.944

Abstract

Butterfly pea flower is a flower plant that can grow in the yard or can live ini the forest. Butterfly pea flowers have secondary metabolites that can be used for health, including flavonoids, phenols, anthocyanins, alkaloids, steroid triterpenoids, and flavonol glycosides. Butterfly pea flower ia a plant that has been widely consumed by the public as a functional food and beverage ingredient which has the benefit of being an antioxidant so it can improve helath. The purpose of this activity is to increase public understanding regarding the importance of improving post endemic COVID-19 by consuming antioxidant-rich foods and drinks and improving the economy in Ulak Kerbau Baru Tanjung Raja Village. Methods of community service activities in the form of counselling and providing education, product manufacturing practices, and assistance. Products made in this community service activity are jelly candy and carbonated drinks made from butterfly pea flowers. Community service activities wera carrued out in approximately 2 month for the people of Ulak Kerbau Baru Tanjung Raja Village. Prior to the practice of making jelly candy and carbonated drinks from butterfly pea flowers, the community was given material related to the use of butterfly pea flowers to improve helath because they contain lots of antioxidants. Many people in Ulak Kerbau Baru Village dont know that butterfly pea flowers can improve helath and can be used as food and drink products that taste delicious. Making simple jelly and carbonated drinks so that people can make them ath homen can also be used as products for businesses. Based on the results of this community service activity, there is an increase in public knowledge of the importance of improving health and the utilization of butterfly pea flowers into food and beverage products with a delicious taste and the community gaining skills to made jelly candy and carbonated drinks product form butterfly pea flowers.
Pendampingan Analisis Gizi dan Sosialisasi Sertifikasi Halal Produk Bekasam Di Desa Meranjat Ogan Ilir, Sumatera Selatan Rinto, Rinto; Herpandi, Herpandi; Hanggita, Siti; Lestari, Susi; Ridhowati, Sherly; Lestari, Shanti Dwita; Pitayati, Puspa Ayu; Yunindyawati, Yunindyawati
Swadaya: Jurnal Pengabdian Masyarakat Vol. 2 No. 1 (2024): Swadaya: Jurnal Pengabdian Masyarakat
Publisher : Nuban Jaggadhita Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62265/swadaya.v2i1.49

Abstract

Purpose: The aim of this community service activity is to provide information on the importance of HALAL and the steps to obtain HALAL certification for UMKM. Apart from that, it also provides information on the importance of listing the nutritional composition on product labels as a communication medium between bekasam producers and consumers. Methodology: The method used is socialization of HALAL certification and assistance with nutritional analysis of bekasam. Results: The success of the activity can be measured through pretest and posttest parameters as well as the results of laboratory analysis, nutritional content of bekasam. All activities starting from preparation, socialization and nutritional analysis went well. Participants can understand halal certification material above 50%. Bekasam has nutritional content (chemical composition) in the form of protein (23.39%), fat (7.73%), minerals (11.07%), carbohydrates (1.37%), and water (56.44%).
Co-Authors Ace Baehaki Ad’hiya, Eka Agus Supriadi Aldila Din Pangawikan Andriani, Dian Sri Anggraini, Nike Annisa Amriani S Balqis, Finanda Rahil Budi Santoso Dian Wahyuni Dina Permata Wijaya Eka Ad’hiya Eklin Meinatsya Putri Henny Helmi Herlina Herlina Herlina Herlina Herpandi . Indah Widiastuti Indah Widiastuti Izzudin, Muhammad Khoiron Nazip Khoiron Nazip, Khoiron M. Hatta Dahlan Mona Lestari Muhammad Rendana Muhammad Rendana Nike Anggraini Nugroho, Gama Dian Rachmawati, Siti Hanggita Ridhowati, Sherly Rindit Pambayun Rinto . Rinto Rinto Rohmania, Ainur Sabri Sudirman Saputra, Ardi Septiani, Yiyin Septiyanda, Dwi Shanti Dwita Lestari Shanti Lestari Sherly Ridhowati Siti Ayu Ulfadillah Siti Hanggita Rachmawati J Susi Lestari SUSI LESTARI Susi Lestari Tengku Zia Ulqodry Wulandari Wulandari Yandriani Yunindyawati Yunindyawati