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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Lahan Suboptimal Jurnal Dinamika Penelitian Industri JPSriwijaya Jurnal FishtecH Jurnal Penelitian Pendidikan IPA (JPPIPA) 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 Pepadu Jurnal Nusantara Mengabdi Jurnal Perikanan JARI : Jurnal Akuakultur Rawa Indonesia
Selly Ratna Sari
Universitas Bengkulu
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry 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 Physics Public Health Social Sciences Other

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Kajian Dasar Mikrobiologi dan Protein Sambal Tempoyak : Inovasi Pengawetan Produk Lokal menuju Agroindustri Berkelanjutan Arafah, Elmeizy; Sari, Selly Ratna
Publikasi Penelitian Terapan dan Kebijakan Vol 8 No 1 (2025): Publikasi Penelitian Terapan dan Kebijakan
Publisher : Badan Penelitian dan Pengembangan Daerah Provinsi Sumatera Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46774/pptk.v8i1.633

Abstract

Local products have distinctive and original flavors from various regions. Bengkulu City is known for producing durian, which is commonly processed into products such as lempok, dodol, pancakes, curry, and chili sauce. Sambal tempoyak, a popular dish, is often stored for extended periods. However, the storage process typically involves refrigeration, which requires special handling when serving. Removing the tempoyak from cold storage can lead to contamination and a reduction in nutritional content due to repeated heating. Therefore, it is important to explore the addition of certain ingredients and determine optimal storage durations to preserve sambal tempoyak. The purpose of this study is to analyze the microbiology and protein levels in sambal tempoyak during storage. The research method used is a completely randomized design (CRD) with treatments at 0 days (A0), 2 days (A1), 4 days (A2), and 6 days (A3).The results of the study showed that the total plate count after 6 days remained within the SNI standard, which is less than 1x104. The protein content was consistent, with an increase in protein levels observed on the third day from 1.52% to 1.64%.The study recommends that sambal tempoyak can be stored for more than 6 days at room temperature. The addition of specific ingredients can act as natural preservatives, supporting the preservation of local products and contributing to a sustainable agroindustry.
PENGEMBANGAN ABON NANGKA IKAN BERBASIS TEKNOLOGI PENGAWETAN BAHAN LOKAL DAN PENINGKATAN GIZI PADA KELOMPOK PEREMPUAN PEMERHATI LINGKUNGAN Sari, Selly Ratna; Silsia, Devi; koto, hidayat; Wulandari, Sri
Jurnal Abdi Insani Vol 12 No 1 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i1.2218

Abstract

The Prosperous and Sumber Jaya Women's Environmental Observer Group (KPPL) is located in Rejang Lebong District, Bengkulu Province. This group has been established as a cooperative and produces various processed foods. The main raw materials focused on by the group are jackfruit and avocado. The aim of this service activity is to enhance the knowledge and skills of the women's environmental observer group (KPPL) in developing processed jackfruit into shredded, preservation-based products to increase its nutritional value. The service method includes surveys, socialization through material presentations, hands-on practice in producing processed jackfruit combined with fish, the preservation process, and the design of activity evaluations using pre-test and post-test results. The level of understanding of participants about jackfruit products whether they need to be preserved, several types of food preservatives and jackfruit can be used as shredded jackfruit when pretested is high, namely above 70% (86.96%, 95.65% and 91.30%). The combination of jackfruit and fish products, as well as agricultural and fishery materials can be used for food preservatives at the time of the pre-test needs to be highligh (highlighted) with the percentage of participants who know that it is still below 70% (65.22 and 26.09). Overall, participants experienced an increase in knowledge before the activity (pre-test results) and after the activity (post-test results).
Effectiveness Test of Aquaculture Systems: Green Water, Biofloc, and Aquaponic Systems on the Stress Response of Snakehead Fish (Channa striata) Rizki, Rani Ria; Kanya, Maya Resta; Puteri, Rizki Eka; Prariska, Donny; Lestari, Siti; Guttifera; Sari, Selly Ratna
Journal of Fish Health Vol. 4 No. 4 (2024): Journal of Fish Health
Publisher : Aquaculture Department, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jfh.v4i4.7838

Abstract

Water quality is a key factor in the cultivation of snakehead fish (Channa striata) because it can influence the level of physiological stress that impacts the health and growth of the fish. Three cultivation systems commonly used to manage water quality sustainably are the green water system, biofloc, and aquaponics. All three have different approaches to recycling waste and maintaining the balance of the cultivation environment. This study aims to compare the effectiveness of the three systems in maintaining water quality and reducing physiological stress in snakehead fish. The method used was a Completely Randomized Design (CRD) with three treatments and three replications. The parameters observed included levels of ammonia, nitrite, nitrate, dissolved oxygen (DO), and blood glucose levels as an indicator of stress. The results showed that the biofloc system produced the lowest blood glucose level (54 mg/dL), as well as the lowest nitrite and nitrate concentrations compared to the other treatments. Meanwhile, the biofloc system green water produces ammonia and dissolved oxygen (DO) levels, but biofloc is the most stable in maintaining water quality and the health of snakehead fish.
PENGARUH SUBTITUSI TEPUNG IKAN DENGAN TEPUNG Indigofera zollingerina TERHADAP PERTUMBUHAN IKAN GABUS (Channa striata) Lestari, Siti; Puteri, Rizki Eka; Prariska, Donny; Sari, Selly Ratna; Guttifera, Guttifera
JARI : Jurnal Akuakultur Rawa Indonesia Vol. 11 No. 2 (2023): JARI : JURNAL AKUAKULTUR RAWA INDONESIA
Publisher : Program Studi Budidaya Perairan, Fakultas Pertanian, Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/jari.v11i2.46

Abstract

Snakehead (Channa striata) is a type of fish that has potential to be developed. In some areas in Indonesia, especially South Sumatra, this fish is a raw material for making local food which is in very high demand. However, the process of cultivating snakehead often experiences several obstacles that make it difficult for this fish to develop, one of which is the availability of feed. So that alternative feed ingredients are needed for the manufacture of feed so that it can reduce the cost of fish farming production. This study aims to determine the best percentage of Indigofera zollingerina substitution on the growth of snakehead (Channa striata). The research design used a completely randomized design (CRD) method with 4 treatments of fish meal substitution with Indigofera zollingerina 0%, 15%, 30% and 45%. Protein substitution of Indigofera zollingerina with different was best at 30% treatment and gave significantly different results on absolute weight growth and fish body length growth. However, it has no significant effect on the survival of snakehead. The best results were on absolute weight growth of 0.45 g, growth of snakehead body length of 4.77 cm and survival of snakehead of 98.89%.
PENGEMBANGAN EDUKASI MASYARAKAT PENGGUNAAN PLASTIK PADA MAKANAN TERHADAP KESEHATAN DAN LINGKUNGAN DI SMA AGRIBISNIS KOTA BENGKULU Sari, Selly Ratna; Silsia, devi silsia; syafnil, syafnil
Jurnal Pepadu Vol 5 No 1 (2024): Jurnal Pepadu
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/pepadu.v5i1.4170

Abstract

The background of this of using plastic for food packaging. Materials classified as plasticizers include types such as polyvinyl chloride (PVC) and bisphenol-A (BPA), with Styrofoam also falling into the category of plastics often used for food containers despite their adverse effects. High school Agribusiness Dangau Datuk Bengkulu possesses skills in food production, maintenance, and distribution, yielding processed foods such as ice cream, ground coffee, and various other products. Vocational students market their processed products using plastic packaging. Therefore, the aim of this initiative is to impart knowledge on the use of plastic packaging in food products and its effects on health and the environment. This endeavor can enhance community abilities, particularly those of vocational students who have filled out questionnaires, numbering around 20 people. The activities are conducted through coaching methods, which involve coordination with partners, counseling, demonstrations, and promoting sustainability. Counseling materials encompass the functions of packaging for food products, types of packaging, plastic as a food product packager (including types and raw materials), the impact of using plastic packaging on health and the environment, and tips for safely utilizing plastic packaging. The educational activities proceeded smoothly, with enthusiastic participation from the attendees. The evaluation results indicated a positive and beneficial impact, ensuring that all participants acquired knowledge about the use of plastic packaging. Consequently, participants are now equipped to select appropriate packaging for the food products they produce.
Post Harvest Handling of Fish Through the Cold Chain at UPR Mandiri Abadi Rarassari, Madyasta Anggana; Saadah, Raudhatus; Inayatullah, Ahlam; Khairunnisa, Eka Nurriza; Ritonga, Nia Boru; Riani, Ira Gusti; Utami, Aldilla Sari; handayani, martatika; Puteri, Rizki Eka; Sari, Selly Ratna
Jurnal Pengabdian Masyarakat Vol. 5 No. 2 (2024): Jurnal Pengabdian Masyarakat
Publisher : Institut Teknologi dan Bisnis Asia Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32815/jpm.v5i2.2320

Abstract

Purpose: UPR Mandiri Abadi is a community hatchery unit that focuses on catfish production at the grow-out stage. The rearing process is carried out for three months with the harvest of catfish weighing 1 kg per 6 fish. Currently, catfish distribution is mostly in the South Sumatra area, such as restaurants and catfish pecel sellers. Because the distance is up to two hours between the UPR location in Kenten and the sales area in Indralaya, post-harvest handling using cold chains is the right solution to maintain fish quality. Method: In this service activity, the team provided counseling to UPR Mandiri Abadi members regarding post-harvest fish handling techniques using cold chains. Members actively participated by asking various questions regarding good cold chain procedures for fish shipments. Practical Applications: This service activity also includes training and outreach materials which are designed to be easily understood and applied by catfish farmers, especially in terms of shipping fish using a cold chain system. Conclusion: Through this outreach, UPR Mandiri Abadi can maintain the quality of fresher catfish so that it can attract more consumers and increase fish sales.
Karakteristik Pempek Dengan Penambahan Karagenan Sebagai Bahan Aditif Untuk Mempertahankan Kekenyalan Selama Proses Penyimpanan Suhu Rendah (Frozen) Guttifera, Guttifera; Sari, Selly Ratna; Yesi, Desri
Publikasi Penelitian Terapan dan Kebijakan Vol 6 No 2 (2023): Publikasi Penelitian Terapan dan Kebijakan
Publisher : Badan Penelitian dan Pengembangan Daerah Provinsi Sumatera Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46774/pptk.v6i2.540

Abstract

Pempek has a short shelf life, so many pempek entrepreneurs market it frozen. The freezing process can cause pempek to lose its elasticity and become mushy when re-cooked. The change in texture results in a lack of consumer liking, so it is necessary to add carrageenan additives to overcome this problem. The purpose of this study was to determine the effect of carrageenan on the characteristics of frozen pempek in terms of physical, chemical and microbiological. This study used a non-factorial complete randomized design (CRD) with treatments including the concentration of carrageenan (A): A0 = 0%, A1 = 0.5%, A2 = 1% and A3 = 1.5%. Parameters determined included chemical (moisture and protein content), physical (texture), and microbiological (total plate count). The results showed that the sample formulation A3 (addition of carrageenan 1.5%) produced the highest texture (most chewy) which is 626.82, the lowest TPC and water concentration TPC 3.17 x 105 and 57.63% and protein 14.45. The addition of carrageenan in the manufacture of frozen pempek is able to maintain the chewiness of pempek that has been stored for 4 weeks in frozen storage with a re-cooking process.
EFEKTIVITAS METODE PEMBERIAN PROBIOTIK TERHADAP PERTUMBUHAN IKAN GABUS (Channa striata) Lestari, Siti; Selly Ratna Sari; Prariska, donny; Sianturi, Ion Tarsardo; Rizki, Rani
JURNAL LEMURU Vol 4 No 3 (2022): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia
Publisher : Program Studi Teknologi Hasil Perikanan|Fakultas Pertanian|Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/lemuru.v4i3.2380

Abstract

Budidaya ikan gabus di Indonesia, khususnya Sumatera Selatan ini masih tergolong rendah. Penambahan probiotik pada budidaya iikan gabus untuk meningkatkan produktifitas ikan gabus yang ada disumatera selatan. Penelitian ini menggunakan metode RAL (Rancangan Acak Lengkap) dengan tiga perlakuan dan ulangan. Pemberian probiotik dengan metode yang berbeda pada penelitian memberikan hasil terbaik pada pemberian probiotik pada pakan dan didapat hasil yang berbeda nyata terhadap pertumbuhan Panjang mutlak, pertumbuhan bobot mutlak dan Food convertin rate. Namun tidak berpengaruh nyata terhadap kelangsung hidup ikan gabus. Hasil terbaik pada pertumbuhan bobot mutlak sebesar 63 gram, Panjang tubuh ikan gabus sebesar 4,77 cm dan FCR 2,08 sebesar , dan kelangsungan hidup ikan sebesar 96,67%.
PENDAMPINGAN DAN TEACHING TECHNOLOGI INDUSTRI RUMAH TANGGA (IRT) KUEMICEL DALAM PENGOLAHAN PRODUK BERBAHAN BAKU IKAN GABUS DI TALANG BETUTU, PALEMBANG Guttifera, Guttifera; Dendi, Dendi; Sari, Selly Ratna
Jurnal Abdi Insani Vol 11 No 2 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i2.1176

Abstract

Efforts to efficiently utilize fishery products and economic value to extend the shelf life of fish are called fisheries processing. Traditional market markets and household-scale industries still dominate the fishery processing industry. Home Industry (IRT) fishery products in Palembang is IRT Kuemicel. Application of technology capable of processing fishery products (Snackhead fish). The selection of snakehead fish as raw material is seen from the characteristics of fish meat, nutritional ingredients, and the supply of this type of fish in the Palembang area. The purpose of this activity is to increase the knowledge and skills of processing fishery products for Kuemicel IRT’s so as to produce products made from Snackhead fish that are more attractive and have high nutritional content. This activity aims to improve knowledge and skills in processing fishery products for IRT Kuemicel, the methods of activities used include FGD, Training, Tool Provision, and Evaluation. artners' knowledge and skills increased regarding the processing of snakehead fish. Partners have been able to produce processed snakehead fish products (pempek, kemplang and petty snakehead fish) which have their own advantages compared to existing products in the market. In addition, partners' knowledge and skills have also increased in the field of marketing. Partners know marketing management including sales with internet technology, namely digital marketing and social media as a product catalog. Partners develop marketing and promotional media by improving advertisements and posts on social media and providing a more attractive product appearance than before. The service activities that have been carried out at IRT Kuemicel help solve problems in partners so that partners can produce products that meet standards in large enough quantities, of course, saving costs and production time.
The Effect of Chicken Bones Powder Adsorbent Mass and its Contact Time on Reducing Color Concentration in Peat Water Treatment Kalsum, Leila; Hasan, Abu; Hasan, Jordan; Sari, Selly Ratna
Jurnal Penelitian Pendidikan IPA Vol 10 No 9 (2024): September
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i9.4848

Abstract

Peat water is surface water or ground water which is found abundantly in tidal, swampy and lowland areas. It has a reddish-brown color, with an acerbic taste (high acidity), and has a high organic content. Peat water can be treated using the adsorption method. Adsorption is a physical phenomenon in which the molecules of the adsorbed material are attracted to a solid surface, which acts as an adsorbent. In this study, the authors used the adsorption method to reduce the color concentration of peat water using activated chicken bones powder as an adsorbent and observing the changes that occur when mass of powder to the amount of 0.1, 0.2, 0.3, 0.4, 0.5, 1.0, 1.5 and 2.0 grams were added to 50 ml of peat water with contact time that varied from 20, 30, 40, 50 and 60 minutes. From this study, we conclude that the optimum yield was obtained when the mass and contact time were at 0.5 grams and 40 minutes, which yield a percentage of reduction of 95.59%, wherein the initial color concentration of peat water at 337.816 was reduced to 14.89 Pt-Co, which is in line with the standard color for clean water as specified in a Regulation by the Minister of Health of the Republic of Indonesia No. 492/MENKES/PER/IV/2010, which state the standard color for clean water is 15 Pt-Co.
Co-Authors Abu Hasan Ace Baehaki Agung Riswandi Agung Riswandi Agus Srimudin Agus Supriadi Agus Wijaya Agus Wijaya Agus Wijaya Agustini, Sri Dendi Dendi, Dendi Devi Silsia Diah Triesia Dinar Tri Soelistyowati Donny Prariska Donny Prariska Eddy Supriyono efano Iga Safitri Efano Safitri Egi Yovandre 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 handayani, martatika Hasan, Jordan Inayatullah, Ahlam Kalsum, Leila Kanya, Maya Resta Khairunisa, Eka Nurriza Khairunnisa, Eka Nurriza Koto, Hidayat Leila Kalsum Lestary, Siti Lifianthi, Lifianthi Lukman m gandri haryono Mardiana Maya Resta Kanya Maya Resta Kanya Maya Resta Kanya maya resta kanya Muhammad Rama Nopan Ariyadi Muhammad Sumsanto Oktavianti, Santi Pikha bimon Prariska, Donny Prastiyo Wibowo Puteri Anugerah Putri, Intan Putri, Rizki Eka Rani Ria Rizki Rani Ria Rizki Rarassari, Madyasta Anggana Raudhatus Sa'adah Raudhatus Sa'adah Raudhatus Sa'adah Raudhatus Sa'adah Raudhatus Sa'adah Raudhatus Saadah Raudhatus Sa’adah Raudhatus Sa’daah Reza Mahendra Reza Mahendra Riani, Ira Gusti Rindit Pambayuan Rindit Pambayun Rindit Pambayun Rindit Pambayun Riswandi, Agung Ritonga, Nia Boru 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 Rizki, Rani Ria Sa'adah, Raudhatus Saadah, Raudhatus Shanti Dwita Lestari Shanti Dwita Lestari Sianturi, Ion Tarsardo Siti Lestari Siti Lestari Sri Agustini Sri Wulandari Susiana Susiana Syafnil Syafnil theresia tere Tri Wardani Widowati Utami, Aldilla Sari Wijaya, Agus Yesi, Desri Yunita Sari