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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Lahan Suboptimal Jurnal Dinamika Penelitian Industri JPSriwijaya Jurnal FishtecH e-Jurnal Rekayasa dan Teknologi Budidaya Perairan Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Seminar Nasional Lahan Suboptimal Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Jurnal Abdi Insani PUBLIKASI PENELITIAN TERAPAN DAN KEBIJAKAN Jurnal Pengabdian Masyarakat Asia Arwana: Jurnal Ilmiah Program Studi Perairan Buguh: Jurnal Pengabdian Kepada Masyarakat Clarias : Jurnal Perikanan Air Tawar Jurnal Ilmu Komunikasi Balayudha (JIKOBA) Journal of Fish Health Jurnal Nusantara Mengabdi Jurnal Perikanan JARI : Jurnal Akuakultur Rawa Indonesia
Selly Ratna Sari
Universitas Bengkulu
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Neuroscience Public Health Social Sciences Other

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Analisis pH Air pada Lahan Rawa Pasang Surut Sebagai Potensi MINAPADI di Desa Sungai Dua Siti Lestari; Muhammad Sumsanto; Puteri Anugerah; Selly Ratna Sari; Pikha bimon
Clarias : Jurnal Perikanan Air Tawar Vol. 2 No. 2 (2021): Jurnal Perikanan Air Tawar (Clarias)
Publisher : Universitas Sumatera Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (256.125 KB) | DOI: 10.56869/clarias.v2i2.261

Abstract

The waters of South Sumatra have considerable potential for catching and cultivating fish consisting of snakehead fish, sepat, catfish and others. The opportunity to conduct aquaculture in South Sumatra is still wide open, especially in swamp waters because almost half of the swamp waters have not been fully utilized. So this study puprposed to determine the feasibility of the inlet and outlet water pH in tidal swamp to minapadi in Sungai Dua village, Banguasin Regency, South Sumatra. This research was carried out from October to December 2020. Samples were taken twice at the beginning of the first rice planting and at the second stage of rice planting. Sampling was carried out at five water points. The data obtained were analyzed descriptively using a table. The results of the study that tidal swamp land can be used for Minapadi because the pH value ranging from 4-6 is still tolerant to endemic fish because it is filtered lime at the water inlet.
PENYULUHAN MASYARAKAT DI DESA SUNGAI DUA KABUPATEN BANYUASIN DALAM DIVERSIFIKASI OLAHAN IKAN LELE BERBUMBU Selly Ratna Sari; Elmeizy Arafah; Guttifera Eka Guttifera; Raudhatus Sa'adah; rizki Eka Puteri
Jurnal Pengabdian Sriwijaya Vol 8, No 4 (2020)
Publisher : Lembaga Pengabdian pada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37061/jps.v8i4.12609

Abstract

Kegiatan pengabdian kepada masyarakat di Desa Sungai Dua dalam Diversifikasi Olahan Ikan lele Berbumbu diikuti oleh masyarakat Desa Sungai Dua. Kegiatan meliputi presentasi materi gemar makan ikan, pembagian leaflet, dan pembagian makanan hasil olahan ikan. Kegiatan pengabdian kepada masyarakat dilaksanakan di Laboratorium Outdoor Desa Sungai Dua Universitas Sumatera Selatan. Kegiatan pengabdian kepada masyarakat yang bertujuan untuk anjuran mengkonsumsi makanan olahan ikan, meningkatkan pendapatan masyarakat khusus masyarakat di Desa sungai dua dan harapan memberikan pemahaman kepada para masyarakat yang mengikuti kegiatan Pengabdian kepada masyarakat. Kegiatan berjalan lancar dihadiri kurang lebih 100 peserta di ruang Aula Laboratorium lapangan prodi ilmu perikanan. Para peserta sangat antusias. Masyarakat yang mengikuti pelatihan memiliki motivasi yang lebih utuk usah di bidang perikanan.
Karakteristik Sensoris Ikan Lele Sangkuriang (Clarias gariepinus) Berbumbu dengan Perbedaan Teknik Budidaya dan Ukuran Ikan Selly Ratna Sari; Guttifera Guttifera; Raudhatus Sa’adah; Elmeizy Arafah
Jurnal FishtecH Vol 9, No 2 (2020)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v9i2.12993

Abstract

This research aims to determine  preference level for catfish (Clarias gariepinus) spiced with differences technique in organic Aquaculture and non-organic Aquaculture as well as differences in fish size. This research treatment used the method of aquaculture and difference in the size of fish. Aquaculture method (A) namely A1= Conventional and A2= Organic while the second treatment was the difference in the weight of fish (B) namely B1= 100 g, B2= 200 g and B3= 300 g. The spiced catfish was cooked by way of deep-fried Further sensory testing.  The method used in this research was the method of experimentation and statistical analysis used  the Friedman Conover test.  The results indicated that fish had the best texture, aroma and taste in the A2B1 treatment.
AKTIVITAS ANTIOKSIDAN KOMPLEKS KITOSAN MONOSAKARIDA (Chitosan Monossacharides Complex) Selly Ratna Sari; Ace Baehaki; Shanti Dwita Lestari
Jurnal FishtecH Vol 2, No 1 (2013)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v2i1.1104

Abstract

The purpose of this research was to observe antioxidative activity of chitosan monosaccharides complex. The research was conducted in May until June 2013 at chemistry and microbiology laboratory, study program of agricultural technology. All treatment are chitosan, chitosan glucose complex, chitosan galactose complex and chitosan fructose complex using a invitro testing. The parameters were brown color analysis, analysis antioxidant activity with DPPH and reducing power method . The result showed that all chitosan monosaccharides complex demonstrated better antioxidative than chitosan. It is indicated that Maillard reaction product (MRP) exhibited antioxidant activity. The brown color analysis (0.031-0.224), antioxidant antioxidant analysis with DPPH method of IC50 (92-131 ppm) and reducing power method was 1.059-1.274. Chitosan galactose complex (A2) is the best to antioxidative from all treatments. Chitosan monosaccharides complex could be used as natural preservatives, edible packaging (film and couting) and food additive.
Profil Fisik Ikan Lele (Clarias gariepinus) Asap yang Diintroduksi Dengan Gambir (Uncaria gambir Roxb) Selly Ratna Sari; Agus Wijaya; Rindit Pambayuan
Jurnal FishtecH Vol 8, No 1 (2019)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v8i1.6623

Abstract

Penelitian ini bertujuan untuk mengetahui profil fisik ikan lele (Clarias gariepinus)  asap yang diintroduksi dengan gambir (Uncaria gambir Roxb). Metode penelitian menggunakan rancangan acak lengkap yang disusun secara faktorial dengan 2 faktor, penambahan gambir (faktor A: 0, 2, 4 dan 6%),  lama waktu introduksi (faktor B: 15, 30,dan 45 menit) sebagai perlakuan. Semua perlakuan dilakukan 3 ulangan.  Karakteristik ikan lele asap yang diamati adalah meliputi analisis fisik (tekstur dan warna (Lightness), Chroma, dan Hue)), Hasil pengujian menunjukkan bahwa penambahan gambir berpengaruh nyata terhadap tekstur dan warna. Tekstur yaitu 835,2 gf, lightness 27,8%, chroma 6,3%, hue 31,3o dan membentuk fenomena case hardening.
PENDIDIKAN PENGOLAHAN MAKANAN SEHAT DAN BERGIZI PADA ISTRI KARYAWAN PT. PUSRI PALEMBANG DITENGAH PANDEMI COVID-19 Elmeizy Arafah; Selly Ratna Sari; Rizki Eka Puteri; Raudhatus Sa'adah; Guttifera Guttifera; Donny Prariska
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 4 No 2 (2020)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.4.2.367-372.2020

Abstract

Kegiatan dilakukan melalui beberapa tahapan yaitu presentasi materi tentang manfaat bumbu, cara membersihkan, menyimpan, Pengolahan dan praktek pembuatan berbagai masakan seperti nasi kebuli dan salad serta pembagian makanan hasil praktek. Kegiatan pengabdian ini akan memberikan pemahaman kepada para istri karyawan PT. PUSRI Palembang. Penggunaan bahan baku yang alami dan sehat akan menghasilkan makanan yang sehat dan bergizi. Kegiatan ini bertujuan untuk memberikan informasi kepada masyarakat terutama istri karyawan PT.Pusri mengenai cara Pengolahan makanan yang sehat dan bergizi di tengah Pandemi Covid 19. Kegiatan diikuti oleh istri karyawan PT Pusri baik disekitar PT.PUSRI. Secara umum kegiatan dilaksanakan dengan menggunakan presentasi materi pengolahan makanan sehat dan bergizi. Penjelasan meliputi pemanfaatan dan pegelolahan bumbu masak, buah dan sayur. Beberapa contoh makanan sehat yang berbahan dasar dari ikan,daging, sayur dan buah diharapan memberikan pemahaman kepada istri karyawan PT.PUSRI Palembang yang mengikuti kegiatan Pengabdian Kepada Masyarakat ini. Kata kunci: Pusri, Makanan, Sehat, Pandemi, Bergizi ABSTRACT The program was conducted through several steps namely presentation about of seasoning, cleaning, storing, processing and practicing of various cuisine such as nasi kebuli and salad. At the end of the program, the food distributing to all the people. This community development gave understanding to the target people that natural resources and healthy food material will produce healthy and nutritious food. This program was aimed to share the information to the community especially to the wife of PT Pusri’ employees about how to produce healthy and nutritious food in the Covid 19 Pandemic. This program was participated by wife of the PT Pusri’ employees. Generally, this program was held by presentation session about healthy and nutritious food processing. It was including utilization and spice, fruit and vegetable processing. It was also shared example about healthy food with fish, meat, vegetable and fruit base materials. This Program also expected to give more understanding to the wife of the PT Pusri’ employees in Palembang who joined with this Community Development program. Keywords: Pusri, Food, Healthy, Pandemic, Nutritious
Analisis Kesukaan Fillet Ikan Gabus Sambal Tempoyak dalam Kemasan Standing Pouch Solusi di Era Pandemi Selly Ratna Sari; Elmeizy Arafah; Guttifera Guttifera
Seminar Nasional Lahan Suboptimal 2021: Prosiding Seminar Nasional Lahan Suboptimal ke-9 “Sustainable Urban Farming Guna Meningkatkan
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Arafah, E, Sari R, Guttifera G. 2021. Snakehead fish tempoyak  sauce fillets in standing pouch packaging solution in era pandemic. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-9 Tahun 2021, Palembang  20 Oktober 2021. pp. 884-890.  Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI). Tempoyak is local product from South Sumatera made from fermented durian. Snakehead fish tempoyak sauce is a diversification product that available throughout the year. Snakehead fish tempoyak sauce in packaging pouch could be a choice as typical souvenir from South Sumatera and at the same time support Food for Tourism program or even as alternative souvenir from Palembang and solution in era pandemic. This study aimed to found the greatest formula between tempoyak and condiment to produce prefer and nutritious e.g. protein of tempoyak sauce. This study used different treatment for the amount of tempoyak i.e. A) A1 =  40 g, A2 = 50 g and A3 = 60 g. Different amount of condiment i.e. (B): B1= 100 g B2= 200 g and B3= 300 g. The organoleptic properties analysis such as appearance,  texture and taste were determined. All the treatments were not statistically significant. Whereas, taste panelis testing result indicated both like and very like. The result showed that A3B2 combination with 60 g tempoyak dan 300 g condiment was the greatest treatment. So then, snakehead fillet tempoyak sauce was accepted by panelis.
PENINGKATAN PEMAHAMAN SISWA SMA N 1 DAN SMA N 10 PALEMBANG TENTANG MORFOLOGI, BUDIDAYA IKAN SERTA KOMPOSISI GIZI IKAN DI DESA SUNGAI DUA KABUPATEN BANYUASIN Selly Ratna Sari; Elmeizy Arafah; Guttifera Guttifera; Raudhatus Sa'adah; Rizki Eka Puteri; Donny Prariska; Efano Safitri
BUGUH: JURNAL PENGABDIAN KEPADA MASYARAKAT Vol. 2 No. 3 (2022)
Publisher : Badan Pelaksana Kuliah Kerja Nyata Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (374.157 KB)

Abstract

Kegiatan PKM  memberikan peningkatan pemahaman kepada siswa SMA N 1 dan SMA N 10 Palembang,  selain itu membuat masyarakat akan lebih gemar mengonsumsi ikan setelah mengetahui kandungan gizi pada ikan dan salah satu perkenalan kepada Masyarakat tentang Prodi Ilmu Perikanan di Universitas Sumatera Selatan Palembang. Kegiatan pengabdian kepada masyarakat yang bertujuan untuk masyarakat mengetahui informasi lebih banyak tentang ikan dari budidaya, jenis ikan, karakteristik ikan sampai kandungan gizi ikan dan media perkenalan Program Studi Ilmu Perikanan Universitas Sumatera Selatan  kepada masyarakat Palembang khususnya Siswa-siswi dan guru Sekolah Menengah Atas di wilayah Palembang. Pengabdian Kepada Masyarakat ini dilaksanakan pada bulan Juli sampai Agustus 2020 yang bertempat Laboratorium Lapangan Prodi Ilmu Perikanan Fakultas Pertanian Universitas Sumatera Selatan dan Desa Sungai Dua Kabupaten Banyuasin Sumatera Selatan. Kegiatan diawali dengan pembuatan proposal, penyusunan materi, perkenalan tim Pengabdian Kepada Masyarakat, membuat leaflet, memberikan materi, Monitoring dan  Evaluasi.
METODE ALTERNATIF PENGERINGAN PRODUK PERIKANAN DI DESA KUALA SUNGAI PASIR Selly Ratna Sari; Agus Supriadi; Leila Kalsum; Elmeizy Arafah; Maya Resta Kanya
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 6 No 1 (2022)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.6.1.71-75.2022

Abstract

sehingga daya simpan diperpanjang. Ikan memiliki kadar air yang cukup tinggi yaitu 56-86%, sehingga ikan mudah mengalami kebusukan. Salah satu solusi yang dilakukan adalah dengan pengeringan, bukan hanya menggunakan pengeringan alami seperti sinar matahari. Pengunaan teknik pengeringan alternatif seperti oven dan solar dryer dome. Pengabdian ini bertujuan untuk memberikan pengetahuan kepada masyarakat di Desa Kuala Sungai Pasir tentang teknologi alternatif pengeringan. Metode pengabdian dilakukan dengan memberikan presentasi berupa video dan presentasi tentang metode pengeringan secara langsung. Kegiatan pengabdian dengan memberikan buku saku dan praktek langsung pengunaan alat pengeringan. Peserta sangat antusias dengan hadir dan banyak memberikan pertanyaan. Dua teknik pengeringan alternatif memberikan gambaran keuntungan pengeringan oven dengan praktek dan pengeringan solar dryer dome dengan design yang dijelaskan secara detail kepada pelaku usaha di Desa Kuala Sungai Pasir. Pengabdian kepada masyarakat khusus pelaku usaha perikanan di Desa Kuala Sungai Pasir dapat menjadi inspirasi dalam membangun kreativitas untuk menyelesaikan tantangan pengeringan produk hasil perikanan di wilayah pesisir. Kata kunci : pengeringan, oven, solar dryer dome, perikanan, wirausaha ABSTRACT Drying is a method of preservation to removed the moisture content of the material so that the shelf life is extended. Fish has a high water content of 56-86%, so fish are easily damaged. One solution is to dry, not just use natural drying such as sunlight. The use of alternative drying techniques such as ovens and solar dryer domes. This devotion purposed to provide knowledge the people in Kuala Sungai Pasir Village about alternative drying technologies. The devotion method is done by giving a presentation in the form of a video and a presentation about the drying method directly. Devotional activities by providing pocket books and direct practice of using drying tools. Participants are very enthusiastic about attended and asked a lot of questions. Two alternative engineering techniques provide an overview of the advantages of using oven drying with practice and drying solar dryer dome with a design described detail to business people in Kuala Sungai Pasir Village. Service to the special community of fisheries business in Kuala Sungai Pasir Village can be inspired building creativity to solve the challenge of drying fishery products in coastal areas. Keywords: drying, oven, solar dryer dome, fisheries, entrepreneur
ANALISIS PERILAKU KONSUMEN PEMPEK DI KOTA PALEMBANG Gemala Cahya; eka nurrizah; ahlam inayatullah; Selly Ratna Sari
Clarias : Jurnal Perikanan Air Tawar Vol. 3 No. 2 (2022): Clarias : Jurnal Perikanan Air Tawar
Publisher : Universitas Sumatera Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56869/clarias.v3i2.395

Abstract

Tujuan penelitian ini adalah menganalisis pengaruh faktor merek, faktor produk, faktor harga dan faktor lokasi terhadap perilaku konsumen pempek di Kota Palembang. Penelitian ini dilakukan di Pempek Lala, Chaplin, Sultan, Flamboyan, Beringin, dan Terkenal di Palembang, Sumatera Selatan. Pemilihan lokasi penelitian dilakukan secara sengaja (purposive) mengingat semakin banyak objek dengan variabel harga yang berbeda diharapkan jangkauan responden semakin merata. Penelitian dilakukan secara luas pada bulan Mei hingga Juni 2017. Metode survei yang digunakan dalam penelitian ini berkaitan dengan situasi yang memerlukan teknik pengumpulan data tertentu seperti wawancara, kuesioner atau observasi dengan harapan memperoleh gambaran nyata di lapangan. Analisis yang digunakan adalah analisis regresi linier berganda. Hasil penelitian menunjukkan perilaku konsumen dipengaruhi secara signifikan oleh faktor Lokasi, Merek Produk, dan Harga dengan persamaan regresi Y = 0,476 X1 0,335 0,177 X2 0,182 X3 0,247 X4 e dan nilai F terbesar mencapai signifikan 60,434 pada α = 1%.
Co-Authors Ace Baehaki Agung Riswandi Agung Riswandi Agus Srimudin Agus Supriadi Agus Wijaya Agus Wijaya Agus Wijaya Agustini, Sri Ahlam Inayatullah Aldilla Sari Utami Dendi Desri Yesi Devi Silsia Diah Triesia Dinar Tri Soelistyowati Donny Prariska Donny Prariska Eddy Supriyono efano Iga Safitri Efano Safitri Egi Yovandre Eka Nurriza Khairunnisa eka nurrizah Elisa Wildayana Elmeizy Arafah Elmeizy Arafah Elmeizy Arafah Elmeizy Arafah Elmeizy Arafah Elmeizy Arafah Filli Pratama Fitria Tsani Farda Gemala Cahya Guttifera Guttifera Guttifera Guttifera Eka Guttifera Guttifera Guttifera Guttifera Guttifera Guttifera Guttifera Guttifera Guttifera Guttifera Guttifera Guttifera, Guttifera Inayatullah, Ahlam Ion Tarsardo Sianturi Ira Gusti Riani Kanya, Maya Resta Khairunisa, Eka Nurriza Koto, Hidayat Leila Kalsum Lestary, Siti Lifianthi, Lifianthi Lukman m gandri haryono Madyasta Anggana Rarassari Mardiana martatika handayani maya resta kanya Maya Resta Kanya Maya Resta Kanya Maya Resta Kanya Muhammad Rama Nopan Ariyadi Muhammad Sumsanto Nia Boru Ritonga Oktavianti, Santi Pikha bimon Prariska, Donny Prastiyo Wibowo Puteri Anugerah Putri, Intan Putri, Rizki Eka Rani Ria Rizki Rani Ria Rizki Rani Rizki Rarassari, Madyasta Anggana Raudhatus Sa'adah Raudhatus Sa'adah Raudhatus Sa'adah Raudhatus Sa'adah Raudhatus Sa'adah Raudhatus Saadah Raudhatus Saadah Raudhatus Sa’adah Raudhatus Sa’daah Reza Mahendra Reza Mahendra Rindit Pambayuan Rindit Pambayun Rindit Pambayun Rindit Pambayun Riswandi, Agung Rizki Eka Puteri Rizki Eka Puteri Rizki Eka Puteri Rizki Eka Puteri rizki Eka Puteri Rizki Eka Puteri Puteri Rizki Eka Puteri, Rizki Eka Rizki Eka Putri Rizki, Rani Ria Sa'adah, Raudhatus Saadah, Raudhatus Shanti Dwita Lestari Shanti Dwita Lestari Siti Lestari Siti Lestari Sri Agustini Sri Wulandari Susiana Susiana theresia tere Tri Wardani Widowati Wijaya, Agus Yesi, Desri Yunita Sari