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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia agriTECH EnviroScienteae JMM (Jurnal Masyarakat Mandiri) PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Grouper: Jurnal Ilmiah Perikanan Fish Scientiae : Jurnal Ilmu-Ilmu Perikanan dan Kelautan Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Yuspihana Fitrial
Universitas Lambung Mangkurat
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Veterinary Other

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KUALITAS TERASI UDANG DENGAN SUPLEMENTASI PEDIOCOCCUS HALOPHILUS (FNCC-0033) Nooryantini Sutikno; Yuspihana Fitrial; Rita Khairina
Fish Scientiae Vol 1 No 1 (2011): Issue June-Fish Scientiae Journal
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

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Abstract

Terasi is condiment of formed solid, its flavour typically result of shrimp fermentation or mix of them with salt or other additional substance. The aim of this research is to know influence of the supplementation P. halophilus (FNCC-0033) isolate, to time of fermentation and quality of terasi shrimp. This research by complecated Randomized Design with 3 repetition’s. The treatment given are supplementation P. halophilus 2,5 x 104 CFU/g (A), P. halophilus 5,0 x 104 CFU/g (B) and processing terasi without addition P. halophilus (FNCC-0033) as control (treatmen O). Measure of chemical parameter total N, water content, TVB and pH, the microbiologis parameter are total microbe and total LAB, and parameter organoleptic are colour, odour and texture. The research conducting days fermentation by each every 7 days during 28 days fermentation. Based on TVB value total microbe and total lactid asid bacteria show that had been formed at 21th days fermentation. The result of analysis of varians showed differenct betwen observed day fermentation. The conclusion of this research showed processing terasi by supplementation of P. halophilus have similarity wich spontanious fermentations. The total microbe are supplementation to terasi able resulted of more fermentation time is quicker than spontanious fermentation.
Analysis of Volatile Component Profile of Bekasam Seluang Fish (Rasbora argyrotaenia Herni Noormaliani; Yuspihana Fitrial; Agustiana
Grouper Vol. 16 No. 2 (2025): Grouper : Jurnal Ilmiah Perikanan
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/grouper.v16i2.367

Abstract

Seluang fish is a freshwater fish commonly found in Southeast Asian waters, including Indonesia. Fermentation, autolytic and enzymatic degradation of protein and fat produce volatile compounds such as organic acids, carbonyls, nitrogen compounds, and sulfur. The research aims to analyze the identification of volatile compounds in bekasam seluang fish. The research was conducted at the Integrated Laboratory, Lambung Mangkurat University, Banjarbaru, using a four-treatment design and three replications, namely: O (without roasted rice), A (50% roasted rice), B (60% roasted rice), and C (70% roasted rice). Analysis of volatile components was carried out using Gas Chromatography-Mass Spectrometry (GC-MS), an instrumental technique for separating and identifying compounds in complex samples. Volatile components using GC-MS Headspace revealed that the addition of roasted rice affected the complexity of the volatile compounds formed. The higher the concentration of roasted rice, the more volatile compounds typical of fermentation were formed, such as pyrazine, methanol, methyl uronate, and isoleucinol. The 60% roasted rice treatment produced the most complex but balanced volatile compound profile, while 70% produced compounds with a strong aroma but potentially masked the characteristic aroma of fish.
Thermal Process Technology Transfer of Masak Habang Snakehead Fish in Poklahsar, Lepasan Village, Barito Kuala: Transfer Teknologi Proses termal Ikan Gabus Masak Habang Di Poklahsar Desa Lepasan Barito Kuala Rita Khairina; Dewi Kartika Sari; Yuspihana Fitrial; Iin Khusnul Khotimah
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol. 8 No. 4 (2024): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : DPD Jatim Perkumpulan Dosen Indonesia Semesta

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Abstract

Transfer of thermal process technology for processing masak habang snakehead fish using retort pouch packaging can extend the shelf life of the product to more than 6 months. Masak Habang snakehead fish can be used as an icon of culinary tourism or a typical souvenir product of South Kalimantan. One of the Poklahsar engaged in the processing of fishery products is Poklahsar Berkat Usaha located in Lepasan Village, Bakumpai District. The objectives of this community service activity are 1) to increase the knowledge of Poklahsar Berkat Usaha members about thermal process technology, 2) to provide motivation for diversification and development of fishery products in the form of Masak Habang Snakehead Fish. The activities are carried out in the form of meetings, presentation of extension materials, and demonstrations of product processing. The stages of processing masak habang snakehead fish using thermal process technology are a) preparation of habang spices, b) preparation of snakehead fish, c) product packaging, and d) sterilization process of bottling and retort pouch packaging products. Participation and acceptance of community service activity participants are quite high. The conclusion of the community service activities is expected to open up new business opportunities for Poklahsar Berkat Usaha to produce processed fish by applying thermal process technology, namely Masak Habang Snakehead Fish in glass bottles or retort pouches.
Developing Various Herbal MSME Products by Processing Herbal Tea Made from Lotus Flowers (Nelumbo Nucifera): Pengembangan Produk UMKM Aneka Herbal dengan Pengolahan Teh Herbal Berbahan Bunga Lotus (Nelumbo Nucifera) Rita Khairina; Dewi Kartika Sari; Yuspihana Fitrial
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol. 10 No. 1 (2026): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : DPD Jatim Perkumpulan Dosen Indonesia Semesta

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Abstract

Tea drinks made from the roots, bark, leaves, and flowers of plants other than tea are known as herbal teas. Tea made from lotus leaves and flowers is known as lotus tea. The purpose of this activity is to provide knowledge and skills to the Aneka Herbal MSME about the benefits and processing of herbal tea made from lotus flowers and leaves. Observations identified that lotus plants are found throughout the year in swampy areas and rice fields around the Gambut and Kertak Hanyar Districts of Banjar Regency, where the Aneka Herbal MSME is domiciled. The local community is not yet aware that lotus plants have the advantage of being a functional beverage in the form of herbal tea, so they have not utilized the plant as a source of family income. This activity was carried out in the form of counseling, attended by 20 housewives who live around the Aneka Herbal MSME. The counseling material was about the functional benefits of brewing lotus flower herbal tea. After the training activity, the Aneka Herbal MSME was interested in expanding their product range by making herbal tea in small packages under the Nutrilotus brand. The product will be marketed together with other existing herbal products every Sunday morning in the Sunday Market area of ​​Kertak Hanyar District, Banjar Regency.
Co-Authors Agung Nugroho Agustiana Dewi Kartika Sari Fatmawati Fatmawati Herni Noormaliani I Komang Gede Wiryawan Iin Khusnul Khotimah Iin Khusnul Khotimah Iin Khusnul Khotimah Ika K Oktaviyanti Komang G Wiryawan MADE ASTAWAN Nooryantini Soetikno Nooryantini Soetikno Nooryantini Soetikno Nooryantini Sutikno Raudatul Dahliana Safitri Rita Khairina Rizqina Ananda Putri Soewarno S Soekarto Soewarno Soekarto Tutik Wresdiyati Yasmin Finivera Putri