Article Per Year (5 Year)
p-Index From 2020 - 2025
1.325
P-Index
This Author published in this journals
All Journal Teknotan: Jurnal Industri Teknologi Pertanian Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal FishtecH Jurnal Pengabdian Pada Masyarakat Swadaya: Jurnal Pengabdian Masyarakat Jurnal Perikanan
Siti Hanggita Rachmawati J
Program Studi Teknologi Hasil Perikanan Fakultas Pertanian Universitas Sriwijaya, Indralaya, Ogan Ilir 30662 Sumatera Selatan Telp./Fax. (0711) 580934
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Transportation Veterinary Other

Published : 23 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 23 Documents
Search

 1   2   3 
KANDUNGAN GIZI DAN KARAKTERISTIK MI BASAH DENGAN SUBTITUSI DAGING KEONG MAS (Pomacea canaliculata) Agus Mualim; Susi Lestari; Siti Hanggita R.J
Jurnal FishtecH Vol 2, No 1 (2013)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v2i1.1106

Abstract

The purpose of this research was to determine nutrient contents and characteristics of wet noodles which substituted with meat of Golden Snail (Pomacea Canaliculata). The nonfactorial complete randomized design was used with five treatments and 3 replications. The different concentration meat of golden snail A0 (0%), A1 (10%), A2 (20%), A3 (30%), A4 (40%).The parameters were proximate analysis (water content, ash content, fat content, protein content and carbohydrate content), colour test, elasticity test, sensory (color, aroma, texture, and taste). The addition meat ofgolden snail was significant on moisture content, ash content, fat content, protein content, carbohydrate content, and the color of wet noodles but was not significant on elasticity of wet noodles. Hedonictest was significant on the color with the addition of a wet noodle meat of golden snailand was not significant on aroma, texture and taste of wet noodles by addition meat of golden snail. Treatment A2(meat 20% and wheat 80%) was the best treatment in this research with a value of protein content 15.57%, carbohydrate content 8.4%, fat content of2.55%, moisture content 56.99% and ash content of 1.81%.
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
Uji Potensi Produksi Biogas pada Campuran Kiambang (Salvinia molesta) dan Limbah Jeroan Ikan Gabus (Channa striata) Menggunakan Batch Anaerobic Digester Diaz Liansyah Pratama; Siti Hanggita; Agus Supriadi
Jurnal FishtecH Vol 4, No 2 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i2.3505

Abstract

The purpose of this research is to utilize Salvinia biomass and snake head fish’s viscera waste as substrats for biogas production as a renewable energy sources by different treatment on substrate composition. This research was conducted on December 2014 until February 2015. This research used experimental method in anaerobic batch reactors with Liquid Displacement and Atomic Absorbtion methods using NaCl and NaOH solutions. The results in this research analyzed with descriptive method. The observed parameters were biogas and methane production rate and accumulation, and slurry’s parameters such as themperature, pH, BOD, COD, TS, VS, and C/N ratio. Results showed that the difference of substrates composition in reactor A produced the highest biogas and methane accumulation at 7.017 and 3.803 mL/kg slurry with the highest removal per kg slurry at 0.34 g BOD, 9.60 g COD, 47.24 g TS, 21.21 g VS. Whereas in reactor B produced the highest methane percentage at 60.73% and C/N removal at 1.23.
KARAKTERISTIK KIMIA DAN MIKROBIOLOGI SILASE KEONG MAS (Pomacea canaliculata) DENGAN PENAMBAHAN ASAM FORMAT DAN BAKTERI ASAM LAKTAT 3B104 Yovitaro Noviana N; Susi Lestari; Siti Hanggita R.J.
Jurnal FishtecH Vol 1, No 1 (2012)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v1i1.797

Abstract

The purposes of this research were to know characteristics of golden snail (Pomacea canaliculata) silage processed chemically and microbiologycal using lactid acid bacteria culture (LAB) 3B104. The research used the Factorial Randomized Block Designed with two factors of treatment and each was replicated three times. The factors were different of percentation formic acid (formic acid 2.5%, 3.0% and 3.5%), without and given lactid acid bacteria (LAB) culture 3B104. The parameters were chemical analysis (pH value, moisture content, ash content, protein content, fat content, carbohydrate, crude fiber) and microbiologycal analysis (Total Plate Count, Salmonella test, Escherischia coli test). The result of this research were different ration of percentage formic acid, without and given lactid acid bacteria culture (LAB) 3B104 had significant effect on pH value, moisture content, protein content, carbohydrate and crude fiber. The average value were pH value after fermentation (4.73-5.46), moisture content (77.98%-81.59%), ash content (2.25%-3.97%), protein content (10.88%-14.54%), fat content (0.45%-0.68%.), carbohydrate content (2.00%-3.70%.), crude fiber (0.56%-1.47%). The highest protein content (14.54%) was found in the treatment of formic acid 3.5% without given lactid acid bacteria culture (LAB) 3B104. The microbiologycal analysis showed total plate count (5.78 log CFU/gr-7.29 log CFU/gr), negative Salmonella and Escherischia coli.   Keyword: golden snail silage, formic acid, lactid acid bacteria (LAB)
Analisis Korelasi Harga dan Mutu Kimiawi Kerupuk di Pasar Tradisional Cinde Palembang Amri Winata; Kiki Yualiati; Siti Hanggita
Jurnal FishtecH Vol 4, No 2 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i2.3512

Abstract

The objective of research was to determine the characteristics of the chemical quality of fish crackers and see the correlation between price and quality crackers from several price ranges. Research methods in this study using descriptive methods. The parameters observed in this research is chemical analysis include, water content, ash content, fat content, protein content, carbohydrate content and levels of Borax. Not found crackers containing borax. Based on the analysis of the correlation between the price of crackers with chemical quality is obtained that only ash content correlated with “r” = 0.84.
KARAKTERISTIK DAN MUTU TEH BUNGA LOTUS (Nelumbo nucifera) Ria Kusumaningrum; Agus Supriadi; Siti Hanggita R.J
Jurnal FishtecH Vol 2, No 1 (2013)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v2i1.1099

Abstract

The objective of this research was to determine the characteristics and quality of lotus flower tea. The research was designed as Factorial Completely Randomized designed with two factors and three replicates. The first factor was the process method (with and without enzymatic oxidation) and the second factor was withering time (8 and 10 hours). There parameters were the water content, ash content, antioxidant activity and tannin content, colour measurement, yield measurement and hedonic quality test by tea taster inclue ALI (appearance, liquor and infusion leaf). The best result were showed in the O0T1 treatment with water content 9.65%, antioxidant activity 32.19%, tannin 152.73ppm, lightness 48.63%, chroma 7.36%, hue 69.77% dan yield 25.88%. The best result of analysis quality and sensory showed in the O1T1 treatment with score 47 and medium quality.
PENGARUH PERLAKUAN FORMALIN TERHADAP KARAKTERISTIK KIMIA DAN SENSORIS IKAN SELAR KUNING (Caranx leptolepis) SEGAR Dheka Adi Saputra; Merynda Indriyani Syafutri; 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.v3i1.3527

Abstract

The purpose of this research was to know the effect of formaldehyde treatments on chemical and sensory characterstics of fresh yellow stripe scad fish. This research used Factorial Completely Randomized design with two treatment factors and repliecated tree times. The treatment consist of the different formaldehyde concentration (0%, 25% and 50%), and self time (1, 3 and 6 days). The parameters observed were chemical characterstics (content of water, concent of protein, concent of formaldehyde), microbiology analysis (total plate count testing) and organoleptic characterstics (sensoris testing, score test method). The result of the research showed that the interaction of increasing of formaldehyde concentration and self time had significant effect on the  water and  formaldehyde content of yellow stripe scad fish. The factor increasing of formaldehyde concentration had significant effect on the  protein content. The result of microbiology test (total plate count) showed that total of bacteria yellow stripe scad fish in formaldehyde treatment 0%  was higher than increasing of formaldehyde concentration 25% and 50%. The organoleptic test showed that formaldehyde treatment 0% was stated fresh at first day, decline of quality at the third day and getting stinky at the sixth day. Yellow stripe scad fish with the treatment of concentration formaldehyde 25% stated decline of quality at the sixth day, whereas yellow stripe scad fish with formaldehyde treatment 50% still stated in fresh condition at the sixth day
Pemberdayaan Warga Desa Pulau Semambu melalui Diversifikasi Produk Olahan Ikan Sherly Ridhowati; Siti Hanggita Rachmawati; Susi Lestari; Puspa Ayu Pitayati; Herpandi Herpandi; Indah Widiastuti; Agus Supriadi; Gama Dian Nugroho
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 8 No. 3 (2022): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.8.3.320-328

Abstract

Pulau Semambu village has potential sources of fishery products for the Indralaya area. This program aimed to socialize the manufacture of processed catfish (Clarias batracus) products. This activity is one of the efforts to fulfill nutritional needs and increase family income which is an effort to empower the creative economy through the participation of the Pulau Semambu villagers. Data and information from this service were obtained through observation and interviews. The method has used the PLA (Participatory Learning and Action) method. This service program was attended by 30 Semambu villagers. The product making was easy implemented for Semambu villagers. The post-test score in this activity were 83.36% (fish jerky) and 75.58% (fish bone cracker) regarding the understanding of the product started in definition, making, and advantages. The applicable of product making was a alternative income-generating efforts, in addition to fulfilling nutritional intake.
Karakteristik Sensoris Chikuwa dengan Perbedaan Bahan Baku Surimi Ikan Dwi Inda Sari; Siti Hanggita Rachmawati; Herpandi Herpandi; Reistha Warayu
Jurnal FishtecH Vol 10, No 1 (2021)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v10i1.13117

Abstract

        Increased production of aquacultured freshwater fish, such as Pangasius pangasius, Oreochromis niloticus, and Clarias batrachus, wich have low commercial value as potential alternative raw materials for surimi. This study aimed to determine the sensory characteristics of chikuwa produced using different raw materials of surimi and increase the diversity of processed fishery products that are highly nutritious with recommended physical quality. This research used the randomized block design (RBD) method with three repetitions. The treatment used were the difference in raw materials of surimi, P1 (Pangasius pangasius), P2 (Oreochromis niloticus) and P3 (Clarias batrachus). Parameters in this research included physical analysis of surimi (gel strength), chemical analysis of surimi (protein content and moisture content), and chikuwa sensory analysis. The results showed that Pangasius pangasius had a significant effect on surimi gel strength, surimi protein content and surimi water content, but had no significant effect on Oreochromis niloticus and Clarias batrachus. Based on the chemical analysis results, all raw materials for surimi have met the standard of SNI 01-2694-2013 except for Pangasius pangasius surimi protein (11,94%). Different raw materials of surimi had a significant effect on the appearance, taste, color, and texture of the organoleptic test. However, it had no significant effect on the chikuwa aroma parameters. Chikuwa (P1) produced the best characteristics from an organoleptic.
Analisis NPK Pupuk Organik Cair Limbah Ikan Nila dengan Pemanfaatan Mikroorganisme Lokal Kulit Pepaya Galih Dwiyogo Wicaksono; Siti Hanggita Rachmawati
Jurnal FishtecH Vol 11, No 1 (2022)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v11i1.17540

Abstract

Liquid organic fertilizer is an organic fertilizer made in liquid with the aim to ease the process absorption of nutrients by plants because the nutrient content in liquid organic fertilizer has been decomposed. This study aims to utilize waste viscera of tilapia (Oreochromis niloticus) as a raw material in the making process of liquid organic fertilizer and find effect of concentration differences of papaya peel (Carica papaya L.) as local microorganisms (MOL) on the nutrient content of liquid organic fertilizers. The research used a randomized block design by 4 treatment levels and 3 replications. The treatment was the difference in concentration of papaya peel as MOL i.e. A1 (0%), A2 (25%), A3 (50%) and A3 (75%). The parameters observed were the content of macronutrients nitrogen (N), phosphorus (P) and potassium (K) in liquid organic fertilizer. The results showed that the maximum levels of N, P and K in this study were nitrogen (N) levels of 0.143% the addition of 75% MOL papaya peel, phosphorus content (P) 0.030% the addition of 25% MOL papaya peel and potassium (K) content of 0.070% the addition of 75% MOL papaya peel. The results of this study, the best treatment was A3 by addition 75% MOL papaya peel.
Co-Authors Ace Baehaki Agus Mualim Agus Mualim Agus Supriadi Agus Supriyanto Amri Winata ayu Kalista Dadi Rusendi Dheka Adi Saputra Diaz Liansyah Pratama Dwi Inda Sari Dwi Inda Sari Dwi Indasari Eka Ardiansyah Firna Bimantara Galih Dwiyogo Wicaksono Gama Dian Nugroho Herpandi . Indah Widiastuti Kiki Agus Ariansya Kiki Agus Ariansya Kiki Yualiati Kiki Yuliati Kriska Kriska Kurniawan Kurniawan Kurniawan Kurniawan Merynda Indriyani Syafutri Nurachma Pujiastuti Oby Dwijaya Puspa Ayu Pitayati Reistha Warayu Ria Kusumaningrum Ria Kusumaningrum Ridhowati, Sherly Rinto . Rinto Rinto Romadanu Romadanu Rosidin Rosidin Rosidin Rosidin Shanti Dwita Lestari Shanti Dwita Lestari Susi Lestari SUSI LESTARI Susi Lestari Susi Lestari Tb. Benito A. Kurnani Toni Octavianus Yovitaro Noviana N Yovitaro Noviana N Yunindyawati Yunindyawati