Article Per Year (5 Year)
p-Index From 2020 - 2025
4.048
P-Index
This Author published in this journals
All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Ilmu-Ilmu Perikanan dan Budidaya Perairan Jurnal Pendidikan Matematika RAFA Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal FishtecH Al-Mashlahah: Jurnal Hukum Islam dan Pranata Sosial Technomedia Journal Samakia: Jurnal Ilmu Perikanan SANGAJI: Jurnal Pemikiran Syariah dan Hukum Jurnal Alwatzikhoebillah : Kajian Islam, Pendidikan, Ekonomi, Humaniora Al-Hasanah : Jurnal Pendidikan Agama Islam Journal of Energy, Material, and Instrumentation Technology Jurnal Penelitian Pendidikan Matematika Asasi: Journal of Islamic Family Law Jurnal Teknologi Lingkungan Lahan Basah Journal of Applied Agricultural Science and Technology Taroa : Jurnal Pengabdian Masyarakat Biological Environment and Pollution Indonesian Research Journal on Education Jurnal Pengabdian Pada Masyarakat Innovative: Journal Of Social Science Research Journal of Innovative and Creativity Journal of Innovation in Teaching and Instructional Media Golden Ratio of Taxation Studies Langua: Journal of Linguistics, Literature, and Language Education INTIFA: Journal of Education and Language
Agus Supriadi
Teknologi Hasil Perikanan, Fakultas Pertanian, Universitas Sriwijaya
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 : 48 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 48 Documents
Search

 1   2   3   4   5 
KARAKTERISTIK TERASI JEMBRET INSTAN DENGAN PERBEDAAN LAMA WAKTU PENGERINGAN Sari, Dwi Inda; Supriadi, Agus; Rinto, Rinto
Jurnal Ilmu-Ilmu Perikanan dan Budidaya Perairan JURNAL ILMU PERIKANAN VOLUME 6 TH 2011
Publisher : Jurnal Ilmu-Ilmu Perikanan dan Budidaya Perairan

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

Abstract

AbstrakPenelitian ini bertujuan untuk mempelajari pengaruh lama waktu pengeringan terhadap karakteristik terasi jembret instan dari produsen yang berbeda. Penelitian ini dilaksanakan di laboratorium Teknologi Hasil Perikanan, Laboratorium Kimia Jurusan Teknologi Hasil Pertanian, Laboratorium Pra Panen Jurusan Teknologi Pertanian, dan Laboratorium Bio Proses Fakultas teknik, Universitas Sriwijaya. Penelitian ini dilaksanakan pada bulan Juni sampai dengan Feberuari 2011. Metode penelitian ini menggunakan  Rancangan Acak Lengkap (RAL), Perbedaan lama waktu pengeringan (15, 30, 45,  dan 60 menit) digunakan sebagai perlakuan dan diulang sebanyak tiga kali. Parameter yang diamati pada penelitian ini meliputi analisis kimia (kadar air, abu, protein, lemak), analisa fisik (warna kelarutan, ukuran bubuk dan desistas), analisa mikrobiologi adalah jumlah total mikroba/total plate count (TPC), dan analisa sensoris dilakukan dengan menggunakan uji hedonic (aroma dan warna). Hasil penelitian menunjukkan bahwa perlakuan perbedaan lama waktu pengeringan yang dilakukan berpengaruh nyata terhadap sifat kimia (kadar air, kadar lemak, kadar protein) dan sifat fisika (ukuran butiran bubuk, kelarutan), tetapi pengaruh tidak nyata terhadap sifat kimia (kadar abu), sifat fisika (densitas) dan analisa sensoris (aroma dan warna). Hasil pengamatan pada penelitian ini menunjukkan bahwa perlakuan T4 (lama waktu pengeringan 60 menit) merupakan perlakuan terbaik. Hasil penelitian yang didapatkan yaitu dengan rata-rata kadar air (0,36%), kadar abu (35,78%), kadar lemak (1,08%), kadar protein (45,66%) dan dengan rata-rata ukuran butiran bubuk (0,28 um), kelarutan (27,33 detik), densitas (0,57 g/mL dan mikrobiologi (4,63 cfu/mL). Hasil uji hedonic yang paling disukai panelis adalah perlakuan T3 (lama waktu pengeringan 45 menit) dengan penilaian untuk warna (2,92) dan T4 (lama waktu pengeringan 60 menit) dengan penilaian untuk aroma (2,88).
KARAKTERISTIK TERASI JEMBRET INSTAN DENGAN PERBEDAAN LAMA WAKTU PENGERINGAN Sari, Dwi Inda; Supriadi, Agus; Rinto, Rinto
Jurnal Ilmu-Ilmu Perikanan dan Budidaya Perairan Vol 6, No 1 (2011): Jurnal Ilmu - ilmu Perikanan dan Budidaya Perairan Desember 2011
Publisher : Faculty Fisheries Departement Fisheries

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1750.595 KB)

Abstract

AbstrakPenelitian ini bertujuan untuk mempelajari pengaruh lama waktu pengeringan terhadap karakteristik terasi jembret instan dari produsen yang berbeda. Penelitian ini dilaksanakan di laboratorium Teknologi Hasil Perikanan, Laboratorium Kimia Jurusan Teknologi Hasil Pertanian, Laboratorium Pra Panen Jurusan Teknologi Pertanian, dan Laboratorium Bio Proses Fakultas teknik, Universitas Sriwijaya. Penelitian ini dilaksanakan pada bulan Juni sampai dengan Feberuari 2011. Metode penelitian ini menggunakan  Rancangan Acak Lengkap (RAL), Perbedaan lama waktu pengeringan (15, 30, 45,  dan 60 menit) digunakan sebagai perlakuan dan diulang sebanyak tiga kali. Parameter yang diamati pada penelitian ini meliputi analisis kimia (kadar air, abu, protein, lemak), analisa fisik (warna kelarutan, ukuran bubuk dan desistas), analisa mikrobiologi adalah jumlah total mikroba/total plate count (TPC), dan analisa sensoris dilakukan dengan menggunakan uji hedonic (aroma dan warna). Hasil penelitian menunjukkan bahwa perlakuan perbedaan lama waktu pengeringan yang dilakukan berpengaruh nyata terhadap sifat kimia (kadar air, kadar lemak, kadar protein) dan sifat fisika (ukuran butiran bubuk, kelarutan), tetapi pengaruh tidak nyata terhadap sifat kimia (kadar abu), sifat fisika (densitas) dan analisa sensoris (aroma dan warna). Hasil pengamatan pada penelitian ini menunjukkan bahwa perlakuan T4 (lama waktu pengeringan 60 menit) merupakan perlakuan terbaik. Hasil penelitian yang didapatkan yaitu dengan rata-rata kadar air (0,36%), kadar abu (35,78%), kadar lemak (1,08%), kadar protein (45,66%) dan dengan rata-rata ukuran butiran bubuk (0,28 um), kelarutan (27,33 detik), densitas (0,57 g/mL dan mikrobiologi (4,63 cfu/mL). Hasil uji hedonic yang paling disukai panelis adalah perlakuan T3 (lama waktu pengeringan 45 menit) dengan penilaian untuk warna (2,92) dan T4 (lama waktu pengeringan 60 menit) dengan penilaian untuk aroma (2,88).
BEKASAM IKAN LELE DUMBO (Clarias gariepinus) DENGAN PENGGUNAAN SUMBER KARBOHIDRAT YANG BERBEDA Ayu Kalista; Agus Supriadi; Siti Hanggita R.J.
Jurnal FishtecH Vol 1, No 1 (2012)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v1i1.801

Abstract

This purposes of this research were to determine the effect of different carbohydrat sources on the the characteristics of chemical, microbiological and organoleptic bekasam  catfish. The research was conducted in June until July 2011 at Fishery Processing Technology Laboratory, Aquaculture Laboratory, Animal Nutrition Laboratory and Bioprocess Laboratory University of Sriwijaya.This research that the used Completely Randomized Design (CRD) with five treatments, and each treatment was replicated three times. The treatment were  A1 = glutinous rice flour, A2 = corn flour, A3= wheat flour , A4 = cassava flour, A5 = rice flour.The result showed used of different carbohydrate sources had significant effect in N-amino content, pH value and total count but was significantly for water content and ash content. The highest bacterial count was obtained by using rice flour (4,491) and the lowest was found in bekasam with glutinous rice (3.470). The flour that has a higher amylose content is easier to use as a bacterial growth media. Based on sensory test, the best treatment was derived from rice flour and had a higher preference level aroma (3.64), tekstur (3.86) and apperance (3.27). The research recomended that bekasam that used rice flour had best physical, chemical and mikrobiology properties.
PENGARUH JENIS PELARUT TERHADAP KLOROFIL DAN SENYAWA FITOKIMIA DAUN KIAMBANG (Salvinia molesta Mitchell) DARI PERAIRAN RAWA UNSRI Yaya Ernaini; Agus Supriadi; Rinto Rinto
Jurnal FishtecH Vol 1, No 1 (2012)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v1i1.786

Abstract

The objective of this research was to know effect of solvent (NaHCO3 0,5% and MgCO3 0,03%) and Tween 80 (0,5%, 1%, and 1,5%) to obtain the chlorophyll and phytochemical compounds of kiambang leaves. The research used factorial randomized block design with two treatments and each treatment was replicated three times. The treatments were  the type of solvent (NaHCO3 0.5% and MgCO3 0.03%) and the concentration of Tween 80 (0.5%, 1% and 1.5%). The parameters of research were total chlorophyll content, water dissolve chlorophyll, phytochemichal, colour intensity (Hunter a, Hunter b, and Lightness), and colour stability. The result showed that the average of total chlorophyll ranges from 10.261 mg/L to 16.435 mg/L, water dissolve chlorophyll ranges from 4.503 mg/L to 5.739 mg/L, Hunter a ranges from -2.8 to -4.667, Hunter b ranges from +6.1 to +14.6, Lightness ranges from 29.4 to 34.067. Phytochemical compounds of kiambang leaves were alkaloid, fenol, and saponin. The colour stability test of kiambang leaves by using NaHCO3 0.5% and Tween 80 1.5% indicated the best colour stability during four weeks storage in aerobic condition.   Keyword: kiambang extract, chlorophyll, phytochemical
Modifikasi dan Pengujian Alat Pengasapan Ikan Sistem Kabinet Firna Bimantara; Agus Supriadi; Siti Hanggita
Jurnal FishtecH Vol 4, No 1 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i1.3498

Abstract

The purposes of this research were to designed and to tested technically of the fish smoking closed cabinet system by using the wood as an energy resource and the coconut shell to smoked the snake fish which differenced for the semi conventional smoking cabinet. This research was done in two steps. There were the cabinet system productions’ step and the last is the testing of the cabinet system. The parameters observed is included fish temperature, smoking room temperature, the humidity smoking cabinet system, fish weight, moisture content, and the fuel. The result of the instrument made from the iron draft, wall of aluminium and the rack of stainless style has a good performance than the semi konventional cabinet system. For the time in smoked the snake fish (3.4 kg) on the smoking cabinet system needed 5–5.3 hours. Which the totally fuels are 11.5 kg of coconut shell and 5.57 kg the red wood is just than with the semi conventional cabinet system needed 10–12 hours and needed 21 kg of coconut shell and 15.5 of the red wood. The smoking cabinet system showed the smoking temperature profil is higher, RH is lower, the drying process with less the water contents on the fish which is faster than semi conventional cabinet system.
PENGARUH PERBEDAAN SUHU DAN WAKTU PENGERINGAN TERHADAP KARAKTERISTIK IKAN ASIN SEPAT SIAM (Trichogaster pectoralis) DENGAN MENGGUNAKAN OVEN Angga Riansyah; Agus Supriadi; Rodiana Nopianti
Jurnal FishtecH Vol 2, No 1 (2013)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v2i1.1103

Abstract

The researce objective was to the effect of different drying temperatures and times on the characteristics of fish salted Siamese gourami (Trichogaster pectoralis) using oven. This research was conducted on October until November 2012 in the Fishery Processing Technology Laboratory, Faculty of Agriculture and Bioproses Laboratory, Faculty of Engineering, Sriwijaya University of Indralaya. The research used Factorial Randomized Completely Block design with 3 difference drying temperature and 5 difference time then 2 replicated. The treatment of temperature (50oC, 60oC and 70oC) and time (0, 6, 12, 18 and 24 hours). Parameters observed were moisture content, ash content, fat content, protein content, carbohydrate content, hedonic quality test : appearance, aroma, flavor and texture. The results showed that the difference drying temperature and drying time was significant on moisture content, ash content, fat content, protein content, carbohydrate content, hedonic quality test : appearance, aroma, flavor and texture. Interaction of kinds of different drying temperatures and times had significant effect on moisture content, ash content, protein content and carbohydrate content. The best treatment was combination of T3t2 with oven temperature 70°C for 12 hours with moisture content 39.05%, ash content 6.85%, protein content 42.41 %, fat content 10.22%, carbohydrate content 1.66%, appearance 7.8, aroma 7.08, and flavor 7.08 and texture 7.82
Kualitas Ikan Gabus (Channa striata) Asap yang Dibuat dengan Alat dan Sumber Asap yang Berbeda Hali Murdani; Agus Supriadi; Susi Lestari
Jurnal FishtecH Vol 5, No 1 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i1.3518

Abstract

This study attempts to know the quality of snakehead (Channa striata) being smoked by tools with different resources of the smoke. This study was conducted from April 2015 until May 2015 in Complex Independent Kayu Agung, Bioprocess Laboratory of Chemical Engineering, Faculty of Engineering, Technology Laboratory of Fisheries, Faculty of Agriculture, University of Sriwijaya, and the Central Laboratory of Agro Industry Bogor. The method used is a randomized block design factorial (RAKF). This research used treatment were tools (system cabinet, conventional systems) and resources of the smoke (wood-fighting, shell). The parameters observed were proximate analysis (moisture content, protein content, fat content, ash content, carbohydrate content) levels of benzo[a]pyrene and benzo[a]anthracene. Based on the test design randomized factorial (RAKF), treatment of tools with different resources of the smoke (p>0.05) showed the results of analysis of water content, protein content, fat content varies for each treatment, while ash and carbohydrate content showed the results is not different for each treatment. The observation of the levels benzo[a]pyrene analysis on smoked snakehead (Channa sriata) (p>0.05) showed different results for each treatment and results of benzo[a]anthracene analysis showed different for each treatment. The results of analysis of benzo[a]pyrene was below the maximum threshold of Indonesian National Standard, FAO and WHO.
Evaluasi Keamanan Ikan Asap di Dusun I Epil Kecamatan Lais Kabupaten Musi Banyuasin Anton Fuadi; Agus Supriadi; Rodiana Nopianti
Jurnal FishtecH Vol 4, No 2 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i2.3509

Abstract

The objective research was to identify and analyze the safety level of smoked fish at traditional processing unit of Epil I, District of Lais, Musi Banyuasin. The research method used descriptive method. Sample was taken from three producers of smoked fish at traditional processing unit of Epil I, District of Lais, Musi Banyuasin. The highest water content of smoked fish was at the third producer (13.13+0.21%) and the lower at the first producer (10.14+3.65%). The highest salt content of smoked fish was at the first producer (0.87+0.35%) and the lower at the third producer (0.84+0.25%). The highest water activity was at the third producer (0.57+0.08) and the lower at the first producer (0.44+0.11). The highest peroxide was at the second producer (5.38+3.15 mg/kg) and the lower at the first producer (5.07+2.47 mg/kg). The highest mold test was at the third producer (3820 cfu/g) and the lower at the first Producer (2560 cfu/g). The highest heavy metal was at the third producer (11.96+9.54 mg/kg) and the lowes at the first producer is 7.11+7.16 mg/kg.
Perubahan Mutu Ikan Gabus (Channa striata) Asap selama Penyimpanan Hariyanto Sakti; Susi Lestari; Agus Supriadi
Jurnal FishtecH Vol 5, No 1 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i1.3514

Abstract

The purpose of this reseach was to determine quality changes of smoked snakehead (Channa striata) during storage with different smoked conditions. The methods of this research used experimental methods and the data was discussed as a descriptive to compare. The parameters observed were chemical analysis such as moisture content, water activity (aw), protein content, fat content and microbiologycal analysis of fungi. In the first storage of smoked snakehead fish has nutrient ingredient are moisture content 41.42%, protein content 42.23%, fat content 2.84%. In the end storage nutrient ingredient of smoked snakehead fish are moisture content 63.20%, protein content 27.64%, fat content1.79%. Smoked snakehead fish was saved at normal temperature for 7 days has water activity and total of fungi colony smoked snakehead fish was save for 7 days is 2.409 x 102, but the fungi was not growth in the first storage.
ANALISIS KORELASI HARGA TERHADAP WARNA DAN MUTU SENSORIS KEMPLANG IKAN GABUS (Channa striata) DI PASAR CINDE PALEMBANG Toni Octavianus; Agus Supriadi; Siti Hanggita
Jurnal FishtecH Vol 3, No 1 (2014)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v3i1.3529

Abstract

This study aims to investigate the characteristics of color and sensory quality fish crackers at some price ranges and also to determine the relationship between price and color characteristics and sensory quality fish crackers on retailers who are market at Cinde Palembang. This research was conducted at the Laboratory of Fishery Product Technology, Laboratory of Agricultural Technology Faculty of Agriculture, Laboratory of Bioprocess Engineering Chemistry Indralaya Sriwijaya University in April 2014 until May 2014. The research method in this study is a exploratory experiments, with three price categories (low, medium and high). Parameters observed are color characteristic and quality sensory (scents, color, crispness and flavor). The results showed a strong correlation in chroma, scents and flavor. As for the correlations that medium found in the color and crispness. The results of a low correlation with the level of relationship contained in lightness and hue
Co-Authors Ace Baehaki Ade Dwi Sasanti Ade Dwi Sasanti Agusandi Agusandi Agusandi Agusandi Aminah Asngad Andini, Jesicha Angga Riansyah Angga Riansyah Anton Fuadi Awal Habibah, G . W. I . ayu Kalista Bonita Hirza Budi Purwanto Budi Purwanto Clarry Sada Cucu Sumartini, Lilis Daniel Saputra Darwis, Muhajir Daud, Abdulhalim Desvitasari, Tria Dewi Shinta Diaz Liansyah Pratama Dwi Inda Sari, Dwi Inda Dwi Indasari Embun Baining , Mellya Erta Afriza Andriyani Febriana, Dyah Febriyati, Vivi Ferdiana, Navila Firna Bimantara Fujiyati, Fujiyati Gama Dian Nugroho Gatot Sutapa Hali Murdani Hariyanto Sakti hartanto hartanto Herpandi . Heru, Heru Husain, Al Idaul Hasanah, Idaul Indah Widiastuti Indah Widiastuti Indah Widiastuti Jasin, Hamida Jusnita, Naniek Khairani, Neneng Kiki Yuliati Kusumawati, Nyimas Inda Lukmanul Hakim Luvi Antari, Luvi Marjunus, Roniyus Moh Nur Hakim Muhamad Iqbal Muhammad Arif Zuhri Muhtadin, Wildan Muslimin Muslimin Ningsih, Ike Warti Nisaa, Istiqoomatun Novita Syahrani, Friska Nugroho, Gama Dian Nurachma Pujiastuti Nurmalina Nurmalina, Nurmalina Oktriani, Hilpi Pramesti, Ardhea Pratamasari, Feramulya Purwanto, Budi Puspa Ayu Pitayati Rachmawati, Siti Hanggita Radyanti Darsi Radyanti Darsi REFI ELFIRA YULIANI, REFI ELFIRA Reza Hekta Saputra Ria Kusumaningrum Ria Kusumaningrum Ridhowati, Sherly Rieno Septra Nery Rinto . Rinto Rinto Rinto Rinto Rizal, M. Syahrul Rizki Purnaini Rodiana Nopianti Rofiki, Sahari Rusdial Marta Rusdy A Siroj Saputra, Agusriansyah Shanti Dwita Lestari Shanti Dwita Lestari Shanti Dwita Lestari Siti Hanggita Rachmawati J Siti Nuraisah, Siti Soni Zakaria Sujana, Ujang Suka, Ediman Ginting Susi Lestari SUSI LESTARI Susi Lestari Taslim, Risnawati Tendri, Muslimin Toni Octavianus Triastuti Rahayu Wahyu Purwo Raharjo Warasman Marbun Wulandari Wulandari Wulandari Wulandari Yaya Ernaini Yaya Ernaini Yunindyawati Yunindyawati Yunita Cucikodana Zain, Muhammad Zidan Zainona Ratnasari