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 
Pelatihan Pengolahan Keripik Pangsit Ikan Di Desa Pulau Semambu Indralaya Utara Sumatera Selatan Rinto Rinto; Agus Supriadi; Sherly Ridhowati; Siti Hanggita; Dwi Indasari; Yunindyawati Yunindyawati; Nurachma Pujiastuti
Jurnal Pengabdian Pada Masyarakat Vol 8 No 2 (2023): Jurnal Pengabdian Pada Masyarakat
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/jppm.v8i2.442

Abstract

Kegiatan ini merupakan program MBKM yang mengintegrasikan pengabdian masyarakat dengan praktik lapangan mahasiswa. Tujuan dari kegiatan pengabdian ini adalah agar siswa fokus mempelajari dan menerapkan cara pembuatan keripik pangsit teri dengan baik dan benar, memperhatikan sanitasi dan higienitas saat membuat keripik pangsit serta bersosialisasi dengan masyarakat. Kegiatan sosialisasi dilakukan di masyarakat Desa Pulau Semambu, Indralaya Utara, Ogan Ilir, Sumatera Selatan. Keripik pangsit merupakan produk makanan ringan ekstrusi yang sudah ada dan banyak disukai oleh masyarakat. Salah satu ikan yang berpotensi untuk dijadikan bahan baku pembuatan keripik adalah ikan teri (Stolephorus sp.), karena ikan teri mengandung kalsium sebagai sumber kalsium pencegah tulang keropos serta memiliki kandungan protein yang cukup tinggi. Pembuatan produk kering berupa pangsit goreng yang difortifikasi dengan ikan teri dapat menjadi upaya untuk meningkatkan harga jual dan nilai tambah pangsit goreng. Karena selain menambah rasa juga dapat meningkatkan nilai gizinya. Selain sosialisasi langsung ke masyarakat, kegiatan ini juga disebarluaskan melalui YouTube yaitu melalui https://youtu.be/coDX-bUJJyU. This activity is an MBKM program that integrates community service with student field practice. The purpose of this service activity is to focus students on learning and applying how to make anchovy dumpling chips properly and correctly, paying attention to sanitation and hygiene while making dumpling chips and socializing with the community. The socialization activity was carried out in the community of Pulau Semambu Village, North Indralaya, Ogan Ilir, South Sumatra. Dumpling chips are extruded snack products that already exist and are much liked by the public. One of the fish that has the potential to be used as raw material for making dumpling chips is anchovy (Stolephorus sp.), because anchovies contain calcium as a source of calcium preventing bone loss that is resistant and not easily soluble in water and has a fairly high protein content. The manufacture of dry products in the form of fried wonton chips fortified with anchovies can be an effort to increase the selling price and added value of fried wonton chips. Because in addition, adding taste can also increase the nutritional value. In addition to direct socialization to the community, this activity was also disseminated through YouTube, namely https://youtu.be/coDX-bUJJyU.
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%).
PEMANFAATAN DAUN BUNGA LOTUS (Nelumbo nucifera) SEBAGAI MINUMAN HERBAL Sherly Ridhowati; Kriska Kriska; Siti Hanggita Rachmawati; Dwi Inda Sari; Susi Lestari
Jurnal Perikanan Unram Vol 13 No 3 (2023): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v13i3.623

Abstract

Daun bunga lotus (Nelumbo nucifera) memiliki senyawa bioaktif yang berpotensi sebagai minuman berkhasiat. Tujuan penelitian untuk mengetahui karakteristik fisikokimia daun bunga lotus sebagai minuman teh herbal. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan menggunakan dua perlakuan yaitu formulasi P0 (100% daun lotus), P1 (70% daun lotus: 30% bunga lotus), P2 (40% daun lotus: 60% bunga lotus), dan perlakuan lama pelayuan yaitu H1 (lama pelayuan 8 jam) dan H2 (tanpa pelayuan). Hasil penelitian menunjukkan bahwa perlakuan formulasi tidak berpengaruh nyata terhadap kadar air, kadar abu, kadar abu larut dalam air, kadar abu tak larut asam, dan kadar ekstrak dalam air. Namun perlakuan lama pelayuan berpengaruh terhadap kadar abu dan kadar tanin. Kadar air teh daun bunga lotus berkisar 6.58%-9.02%, kadar abu berkisar 5.94%-6.68%, kadar abu larut dalam air berkisar 79.64%-81,93%, kadar abu tak larut asam berkisar 0.31%-0.63%, kadar ekstrak dalam air berkisar 22.15%-25.84% dan kadar tanin berkisar 6.87-12.04 mg TAE/g. Semua perlakuan tidak berpengaruh nyata terhadap kadar air, kadar abu larut dalam air kadar abu tak larut asam dan kadar ekstrak dalam air. kecuali kadar abu dan kadar tanin
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