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All Journal BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Seminar Nasional Lahan Suboptimal Altifani Journal: International Journal of Community Engagement Journal of Global Sustainable Agriculture Edible : Jedb SURYA EDUKASI Journal of Global Sustainable Agriculture Altifani Journal: International Journal of Community Engagement
Suyatno Suyatno
Prodi Ilmu & Teknologi Pangan Universitas Muhammadiyah Palembang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Mathematics Social Sciences Other

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Analsis Karakteristik Fisik dan Kimia Surimi Ikan Lele dengan Perlakuan Jenis dan Lama Penyimpanan Dingin Dasir Dasir; Suyatno Suyatno; Rosmiah Rosmiah
Seminar Nasional Lahan Suboptimal 2018: Prosiding Seminar Nasional Lahan Suboptimal "Tantangan dan Solusi Pengembangan PAJALE dan Kela
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (742.354 KB)

Abstract

Dasir et al, 2019. Analysis of Physical and Chemical Characteristics of Surimi Lele Fish with Treatment Treatment and Cold Storage Duration. pp. 165-171.Currently, fish farmers have successfully cultivated catfish, catfish, and tilapia with increasing production every year. The types of fish have not been used in the manufacture of Pempek because of poor meat quality. Therefore, it is necessary to improve quality by making it a product between of surimi. This study aimed to determine the chemical characteristics and physics of catfish surimi from the treatment of cold storage and cold storage. The research design used was factorial completely randomized design (RALF) with cold storage type and time using ice, (P1) and with freezer (P2) for 0, 3, 6 and 9 days (W1, W2, W3,  and W4) with two Repeat times. In the interaction treatment, the highest protein content was 11.93% in P1W0, the lowest water content was 71.33% in P2W0, the highest pH was 7.36 in P1W3 and the lowest EMC was 21.58% in P1W0. The highest organoleptic test results on color and aroma 3.50 on P1W0 and physical test on the highest texture value of 6.45 on P1W3. The results of the study concluded that the P1W3 treatment showed the best results.
ORGANOLEPTIC TESTS OF PEMPEK WITH VARIOUS SURIMI FORMULATIONS OF SANGKURIANG CATFISH (Clarias gariepsinus) Idealistuti Idealistuti; Suyatno Suyatno; Mutatauwi’ah Mutatauwi’ah; Nico Syahputra Sebayang
BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Vol 11, No 1 (2023): JURNAL BIOTIK
Publisher : Universitas Islam Negeri Ar-Raniry

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/biotik.v11i1.15688

Abstract

This study aims to study various surimi formulations of Sangkuriang catfish (Clarias gariepsinus) for the resulting pempek, using the experimental method using a Randomized Block Design (RBD) arranged in a non-factorial manner with one treatment of various formulations of surimi Sangkuriang catfish (Clarias gariepsinus) consisting of of six factors and repeated four times. Pempek organoleptic test results with hedonic tests on color, aroma, and taste. The highest preference value for the color of pempek made from sangkuriang catfish surimi in the L1 treatment (0.25 parts of sangkuriang catfish surimi and 1.00 parts of tapioca flour) with a clean white pempek color typical of fish pempek with an average value of 4.30 (criterion panelists liked). The highest preference value for the taste and aroma of pempek made from sangkuriang catfish surimi was found in treatment L6 (1.50 parts of sangkuriang catfish surimi and 1.00 parts of tapioca flour) with a savory taste and dominant pempek aroma with an average value of 3 .90 (panelists preferred criteria) and 4.30 (panelists preferred criteria).
PENYULUHAN DAN PENGOLAHAN IKAN LELE MENJADI ABON LELE Idealistuti Idealistuti; Ade Vera Yani; Dasir Dasir; Suyatno Suyatno; Nur Izzatul Maghfiroh
Surya Edukasi: Jurnal Pengabdian Masyarakat Vol 1, No 1 (2024): Surya Edukasi: Jurnal Pengabdian Masyarakat
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/se.v1i1.7293

Abstract

Ikan lele merupakan sumber zat gizi protein hewani, yang bisa dimanfaatkan menjadi berbagai macam pangan olahan. Abon merupakan jenis lauk pauk kering berbentuk khas dengan bahan baku utama berupa daging atau ikan. Salah satu bahan baku abon adalah ikan lele. Kelurahan Plaju Darat Kecamatan Plaju Kota Palembang merupakan Kelurahan dimana masyarakatnya banyak berternak ikan lele, tetapi pemanfaatan ikan lele belum maksimal. Pengabdian ini bertujuan untuk meningkatkan potensi dan diversifikasi pangan olahan dari ikan lele. Pengabdian dilakukan dengan metode penyuluhan dan praktik pengolahan pembuatan abon lele. Peserta pengabdian bersemangat dan antusias dalam mengikuti kegiatan ini dari awal hingga selesai. Hasil pengabdian ini diharapkan meningkatan pengetahuan masyarakat dalam pengolahan ikan lele menjadi abon lele dan menambah penghasilan keluarga.
Response of Peanut Plant Varieties (Arachys hypogaea L.) to Administering Biological Organic Fertilizer Rosmiah Rosmiah; Iin Siti Aminah; Neni Marlina; Dasir dasir; Suyatno Suyatno; Ahmad Sofian; Okti Okti
Journal of Global Sustainable Agriculture Vol 4, No 1 (2023)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jgsa.v4i1.7534

Abstract

Peanuts are a type of legume that is ranked second economically after soybeans. The decline in peanut production has received special attention from the government, which has made adjustments to the processing and use of superior varieties as well as the use of fertilizer. The research aims to study the response of several peanut varieties to doses of biological organic fertilizer. The research was carried out from December 2021 to March 2022 on farmers' land in Tanjung Steko Village, North Indralaya District, Ogan Ilir Regency, South Sumatra. The research used an experimental method with a split-plot design and three replications, so there were 27 plots. The main plot factor is the dose of biological fertilizer (P), which consists of: P 1 = 75 kg/ha; P 2 =100 kg/ha; and P 3 = 125 kg/ha. The subplot factor is the peanut plant variety (V), which consists of V1 = Garuda, V2 = Tuban, and V3 = Giraffe. Observation parameters are: plant height (cm); number of primary branches (branches); pod weight per plant (g); number of pods containing (pods); Number of empty pods (pods); Weight of 100 seeds (g); production per plot (kg). The research results showed that the three varieties had a high response to the application of biological fertilizer. The research results showed that plant growth was not significantly different, but there were differences in production. The interaction between the treatment doses of P3 biological organic fertilizer and V3 gave the best results, namely peanut production of 1.50 kg/plot or the equivalent of 2.00 tons/ha
Counseling in the Processing of Catfish Into Catfish Nuggets Ade Vera Yani; Dasir Dasir; Idealistuti Idealistuti; Suyatno Suyatno; Khusnul Khotimah; Khairunnisa Br Tamba
Altifani Journal: International Journal of Community Engagement Vol 3, No 2 (2023)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v3i2.6405

Abstract

Catfish is a fish that is well known in the community and has high nutritional value. Plaju Darat Village, Plaju District is a city in Palembang where many people raise catfish. Catfish are generally processed into catfish pecel or catfish mangut. The implementation of this service activity aims to increase the potential of catfish and diversify processed catfish. The service method is carried out by counseling and accompanied by the practice of making catfish nuggets. The results obtained from this service increase the knowledge and skills of processing catfish into catfish nuggets. It is hoped that the catfish farming community in Plaju Darat Village, Plaju District, can implement their knowledge and skills to increase the added value of catfish into catfish nuggets and increase family income.
Use of Tofu Waste as Food for Silver Worms (Tubifex sp) Khusnul Khotimah; Helmizuryani Helmizuryani; Meika Puspita Sari; Elva Dwi Harmilia; Suyatno Suyatno; Rosmiah Rosmiah
Altifani Journal: International Journal of Community Engagement Vol 3, No 2 (2023)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v3i2.6185

Abstract

Silkworms (Tubifex sp) are a natural feed with high nutritional content and are needed by fish, especially in the fry phase to support fish growth. Therefore, knowledge of natural food cultivation is needed to support the success of fish farming. Silkworm cultivation requires media with high organic content. Tofu pulp waste is one of the media that can be utilized for silkworm cultivation.  The purpose of this activity is to increase community skills in silkworm cultivation by utilizing tofu pulp waste as a cultivation medium to provide natural feed for cultured fish carried out by the Bumdes fish farming group of Serdang Menang village, SP. Padang OKI. Padang OKI.  The method is carried out by conducting counseling and mentoring in making silkworm cultivation sites and how to cultivate silkworms. Community Service activities regarding the production of silkworm cultivation with a system of utilizing organic waste have been well understood by the community.  It is hoped that the community in Serdang Menang Village, SP. Padang Kab.OKI can apply it in fish farming activities.
Honeybee Cultivation Training Apis Mellifera with Forest Farmers Group (KTH) Wana Lestari, Rejo Sari Village, Megang Sakti District, Musi Rawas Regency Delfy Lensari; Dasir; Lulu Yuningsih; Suyatno; Heripan; Jun Harbi
Altifani Journal: International Journal of Community Engagement Vol. 5 No. 1 (2024): Altifani Journal: International Journal of Community Engagement
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v5i1.268

Abstract

Honey bees are social insects that live in colonies. A bee colony consists of around 10,000 to 60,000 bees. The colony consists of a queen (fertile female), hundreds of drones and thousands of worker bees (sterile females). Honey bee cultivation is currently not only oriented towards the economy but also on the aspect of maintaining sustainable forests. The Wana Lestari Forest Farmer Group (KTH) in Rejo Sari Village, Megang Sakti District, Musi Rawas Regency, South Sumatra Province, which is supervised by the Lakitan Bukit Cogong Forest Management Unit (KPH), is developing Apis mellifera bee cultivation. The Community Partnership Program activity partners were carried out at the Lakitan Bukit Cogong KPH Office and at the Wana Lestari Forest Farmer Group (KTH) location in Rejo Sari Village, Megang Sakti District, Musi Rawas Regency, South Sumatra Province on May 27, 2024 - May 31, 2024. The activities carried out were honey bee cultivation training with the initial step of preparing materials for beekeeping and training in the bee breeding process. From the results of this training activity, it can be concluded that the honey bee cultivation training activity at KTH Wana Lestari can be beneficial for KTH members so that it can increase the income of farmer groups.
Chemical and Organoleptic Characteristics of Pempek Using Different Ratios of Lampam Fish Surimi and Tapioca Flour Dasir Dasir; Suyatno Suyatno; Putri Anisa Amnes
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 5 (2025): October 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i5.1882-1892

Abstract

The use of lampam fish as a raw material for pempek is a new effort to overcome the high cost of snakehead fish. The study aims to determine the chemical and organoleptic characteristics of pempek using a comparison of lampam fish surimi with tapioca flour. The study was conducted in the laboratory of the Muhammadiyah University of Palembang and the Agricultural Product Technology laboratory, Faculty of Agriculture, Sriwijaya University from December 2023 to February 2024. The study used a non-factorial randomized block design with five treatment levels, namely P1 (surimi 250 g:tapioca flour 350 g), P2 (surimi 300 g:tapioca flour 350 g), P3 (surimi 350:tapioca flour 350 g), P4 (surimi 400 g:tapioca flour 350 g), P5 (surimi 450 g:tapioca flour 350 g) with three replications. The research parameters include analysis of protein content and water content, organoleptic tests of color, aroma, taste, and elasticity. The results showed the highest protein content in P5 at 23.37% ± 0.10, and the highest water content in P5 at 59.11% ± 0.35. The highest level of preference for color was 4.28 ± 1.06 (like), aroma was 3.76±1.54 (rather like), taste was 3.84 ± 0.72 (rather like) and elasticity was 3.92± 1.00 (rather like) in P5.
PENGARUH PERBANDINGAN TEPUNG UBI UNGU (Ipomoea batatas L.) DAN BEKATUL BERAS (Oryza sativa L.) TERHADAP KARAKTERISTIK ORGANOLEPTIK BRONIS KUKUS Suyatno Suyatno; Mega Bella Restyaningsih
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 14, No 2 (2025): Edible : Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v14i2.10900

Abstract

Bronis kukus merupakan salah satu jenis kue yang cukup populer di Indonesia. Upaya inovasi bronis menggunakan tepung ubi ungu dan bekatul beras untuk menghasilkan cita rasa yang unik. Perbandingan tepung ubi ungu dan bekatul beras berpengaruh nyata terhadap volume pengembangan, warna, aroma, rasa dan berpengaruh sangat nyata terhadap tekstur bronis kukus. Metode organoleptik yang digunakan adalah metode uji hedonik untuk parameter warna, aroma, rasa, sementara uji ranking untuk parameter tekstur. Hasil menunjukkan bahwa respon skor warna, aroma dan rasa tertinggi terdapat pada perbandingan tepung ubi ungu 50 % : bekatul beras 50 %, masing-masing dengan nilai rerata 3,88 (kriteria agak disukai), 4,20 (kriteria disukai), 3,32 (kriteria agak disukai). Respon tekstur dengan kriteria paling lembut  terdapat pada perbandingan tepung ubi ungu 20 % : bekatul beras 80 %dengan nilai rerata 1,44.  
Testing for Coliform and Escherichia Coli Bacteria in Bottled Water In Palembang City Rika Puspita Sari MZ; Ananda Nawal Syahidah; Suyatno Suyatno; Ade Vera Yani; Dasir Dasir; Sukmawati Usman
Journal of Global Sustainable Agriculture Vol 6, No 2 (Agustus 2026)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jgsa.v6i2.1703

Abstract

Bottled Drinking Water (AMDK) is a drinking water product provided in packaging and comes from various sources such as mountain springs to groundwater. It is then processed by sterilization, packaged, and is safe to drink. Food safety in AMDK must meet physical and chemical, as well as microbiological requirements according to the Indonesian National Standard (SNI 3553:2015). This study aims to explore the safety of AMDK products by identifying the presence of coliform and e. coli. The method used is descriptive quantitative. A total of five commercial AMDK test samples with 600 mL Bottle packaging in Palembang City were analyzed microbiologically including coliform and e. coli tests with CCA media. The test results showed that three of the five samples were positive for coliform contamination and one of the five samples was positive for E. coli contamination. However, two of the five samples were found negative for coliform and E. coli.
Co-Authors Ade Vera Yani Ade Vera Yani Ahmad Sofian Alfando Wedyan Pratama Alhanannasir Alhanannasir Ananda Nawal Syahidah Dasir Dasir Dasir Dasir Elva Dwi Harmilia Helmizuryani Helmizuryani Heripan, Heripan Idealistuti, Idealistuti Iin Siti Aminah Jun Harbi Khairunnisa Br Tamba Khusnul Khotimah Lensari, Delfy Lulu Yuningsih Mega Bella Restyaningsih Meika Puspita Sari Mukhtarudin Muchsiri Mustopa Marli Batubara Mutatauwi’ah Mutatauwi’ah Neni Marlina Nur Izzatul Maghfiroh Okti Okti Putri Anisa Amnes Rahidin H Anang Rika Puspita Sari MZ Rosmiah -, Rosmiah Rosmiah Rosmiah Rosmiah Rosmiah Sisvaberti Afriyatna Sukmawati Usman