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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia agriTECH Jurnal FishtecH PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Ilmu Kesehatan Masyarakat Jurnal Pengabdian Pada Masyarakat
Sabri Sudirman
(SCOPUS ID: 56513896600), Department Of Fisheries Product Technology, Faculty Of Agriculture, Universitas Sriwijaya, Indonesia
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Kandungan Senyawa Polifenol dan Aktivitas Antioksidan Daun Tumbuhan Apu-apu (Pistia stratiotes) dengan Metode Pengeringan yang Berbeda: Polyphenol Compounds and Antioxidant activity of Water Lettuce (Pistia stratiotes) Leaf Extract with Different Drying Methods Sabri Sudirman; Erina Aprilia; Miftahul Janna
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 25 No 2 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(2)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v25i2.41523

Abstract

Increased free radicals cause damage to cells and tissues in the body. This is due to the lack of antioxidant ability in the body, therefore it requires external antioxidants. One of the plants that can be used as a source of antioxidants is water lettuce (Pistia stratiotes) because it has polyphenol compounds. However, polyphenolic compounds are thermolabile, so the drying process is important in preparation and extraction. Thus, this study aimed to extract polyphenolic compounds from the leaves of the water lettuce (P. stratiotes) with different drying methods and to determine the antioxidant activity of these compounds. Drying was carried out by 3 different methods, namely sun drying, oven at 40ºC, and freeze drying and repeated 3 times. The data were analyzed using a one-way analysis of variance (ANOVA) with Duncan's post-hoc test and presented in graphical form. The results showed the highest extraction yield on freeze-drying (15.64±1.19%) and the lowest on sun-drying (8.48±3.34%). Total polyphenols and flavonoids were also highest ​​in the freeze-drying method (32.94±1.34 mg GAE/g dry sample and 146.80±5.29 mg QE/g dry sample, respectively), while the lowest was in sun-drying. Whereas the antioxidant activity of freeze-drying (IC50 266.33±5.77 mg/mL) and oven (IC50 305.67±22.85 mg/mL) had not significantly different. However, these activities were more effective in inhibiting free radicals when compared with sun-drying (IC50 462.67±56.52 mg/mL). Therefore, freeze-drying and oven-drying can be an option as an appropriate drying method to extract polyphenol and flavonoid compounds which are used as antioxidants.
Analisis Bakteri Asam Laktat dan Senyawa Bioaktif selama Fermentasi Bekasam Ikan Nila (Oreochromis niloicus) Rinto Rinto; Herpandi Herpandi; Indah Widiastuti; Sabri Sudirman; Mega Purnama Sari
agriTECH Vol 42, No 4 (2022)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.70500

Abstract

Penelitian ini bertujuan untuk mengetahui perubahan komponen bioaktif dan bakteri asam laktat selama fermentasi bekasam serta untuk mengetahui media dan waktu terbaik dalam pembentukan komponen bioaktif selama fermentasi bekasam. Penelitian ini menggunakan tiga macam metode wadah penyimpanan fermentasi yaitu wadah toples, plastik vakum dan plastik non vakum, masing-masing sampel difermentasi selama 7, 11, dan 15 hari. Hasil data dianalisis dengan cara mendeskripsikan setiap parameter. Parameter yang diamati yaitu total Bakteri Asam Laktat, asam amino, asam lemak bebas, asam lemak dan lovastatin. Hasil penelitian menunjukkan bahwa perbedaan waktu fermentasi dengan penggunaan kemasan yang berbeda dapat menghasilkan perbedaan jumlah total Bakteri Asam Laktat (6,49-6,72 log cfu/ml), perbedaan kandungan komponen bioaktif berupa komposisi asam amino, kandungan asam lemak bebas (0,797-3,386%), komposisi asam lemak dan kandungan lovastatin (53,48-74,99 ppm).
Identification of Food Diversity Factors to Overcome Stunting in Toddlers on the Musi River Suburbs, Palembang South Sumatra, Indonesia Fatmalina Febry; Asmaripa Ainy; Sabri Sudirman
Jurnal Ilmu Kesehatan Masyarakat Vol. 13 No. 2 (2022): Jurnal Ilmu Kesehatan Masyarakat (JIKM)
Publisher : Association of Public Health Scholars based in Faculty of Public Health, Sriwijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26553/jikm.2022.13.2.224-235

Abstract

A diverse and balanced diet is one way to overcome stunting in toddlers. Without adequate food intake, toddlers will lack the nutrients to grow and develop properly. The purpose of this study was to identify the factors of various food choices in stunting toddlers on the outskirts of the Musi River, Palembang. This research is an observational study with a cross-sectional method conducted in two health centers representing the Musi River suburbs, namely Gandus Health Center and 11 Ilir Health Center. The subjects of this study were toddlers aged 6 months to 59 months, totaling 170 children under five who were calculated using the two-proportion hypothesis test formula and sampling through the purposive sampling technique. Data collection was carried out directly by interviews using a questionnaire. Chi-square test was used to analyze bivariate and multiple logistic regression test predictive model for multivariate analysis. Based on the results of the study, data obtained that there was a relationship between the mother's education (p = 0.000), number of family members (p = 0.017), food availability (p = 0.000), and eating patterns (0.005) with various foods. The results of multivariate analysis showed that maternal education and food availability had a significant relationship with food diversity. Mother's education has the greatest influence or is the most dominant risk factor for food diversity to overcome stunting in toddlers on the on the Musi River suburbs, Palembang. Mothers of toddlers should increase their knowledge about food diversity and provide food at home that does not have to be expensive but remains diverse and nutritionally balanced, in order to meet nutritional needs so that toddlers avoid stunting.
Pemberdayaan Santri dan Masyarakat Sekitar Pondok Pesantren Rhaudul Ulum Sakatiga, Ogan Ilir Melalui Diversifikasi Produk Perikanan Herpandi Herpandi; Indah Widiastuti; Ace Baehaki; Sabri Sudirman; Gama Dian Nugroho; Wulandari
Jurnal Pengabdian Pada Masyarakat Vol 7 No 1 (2022): Jurnal Pengabdian Pada Masyarakat
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (467.231 KB) | DOI: 10.30653/002.202271.16

Abstract

Diversification of fisheries product processing is a way of processing raw materials into final products that have various types. Fish raw materials can be processed into various products such as fish crackers, fish nuggets and fish balls. The product manufacturing training activity at the Rhaudaul Ulum Sakatiga Islamic boarding school went well, the students and the surrounding community were enthusiastic about the training in making fishery diversification products. Diversified fishery products made include mackerel fish balls, catfish nuggets and cork fish crackers. Participants' interest was shown by the participants actively asking questions and participating in demonstrations and actively participating during the training process.
Optimalisasi Respons Surface Terhadap Profil Asam Tempe Lotus (Nelumbo nucifera) Rawa Perikanan Sherly Ridhowati; Krisdayanti Nainggolan; Sabri Sudirman
Jurnal FishtecH Vol 11, No 2 (2022)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v11i2.21086

Abstract

This study aimed to determine the best using of combination processes in the manufacture of lotus tempeh and determine the dominant acid profile in lotus seeds tempeh. This study was conducted with 2 stages of research design, the first stage was optimization of the best process in the manufacture of fermented lotus (lotus tempeh) using the Response Surface Methodology (RSM) box Behnken with data analysis by Minitab software version 19. In the second stage, the optimal data of the first stage analyzed by descriptive analysis of acid profile and alcohol content. Based on the measurement of acid content in lotus seed tempeh ranged from 4.33-20.5% for the best combination treatments (0.5 g starter, 24 h soaking time, and 36 h fermentation time), and the alcohol content in optimal tempeh obtained from 4.74% to 5.06%. The optimal lotus tempeh has 46 compounds in acid profile as tempeh flavour, wherein cyclobutanol and ethanol as the dominant compound in the acid profile. 
Karakteristik Kimia dan Sensoris Kue Gandus dengan Penambahan Daging Ikan Gabus (Channa striata) Yunisah Yunisah; Herpandi Herpandi; Sabri Sudirman
Jurnal FishtecH Vol 11, No 2 (2022)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v11i2.21089

Abstract

This study aimed to determine the effect of snakehead fish (Channa striata) meat addition with different concentrations on the chemical and sensory characteristics of the “gandus” cake. This research was conducted in laboratory experiments and by randomized block design with the different concentrations of snakehead fish meat (0%, 10%, 20% and 30%) with 3 replications. The parameters consist of chemical properties (moisture content, ash, protein, fat, and carbohydrate) and sensory analysis (texture, aroma and taste). The results showed that the different concentrations of snakehead fish meat addition had a significant effect on the moisture content, protein, fat and carbohydrate of the “gandus” cake. However, there is no significant affect on the ash content. The sensory analysis also showed a significant effect on texture, aroma, and taste. Therefore, the addition of snakehead fish meat has significant effects on the physicochemical and sensory characteristics of the “gandus” cake.
Pelatihan Pembuatan Produk Instan Berbasis Fermentasi Ikan di UMKM Barokah Palembang-Sumatera Selatan: Training of Making Instant Product from Fish Fermented in UMKM Barokah Palembang-South Sumatera Rinto, Rinto; Herpandi, Herpandi; Widiastuti, Indah; Sudirman, Sabri; Indasari, Dwi; Yunindyawati, Yunindyawati
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 5 (2024): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v9i5.4802

Abstract

The COVID-19 pandemic, which has spread worldwide since the beginning of 2020, has also impacted the development of the UMKM in Palembang. On the other hand, the Department of Fisheries Product Technology, Faculty of Agricultural, University of Sriwijaya, constantly conducts research based on local resources that have produced patents. One of the resulting patents is for instant bekasam with registration number P00202110332. The community activity program that introduces the technology for making instant products from fermented fish begins with preparations including preparation of supporting facilities and product manufacture. The training on making instant products was attended by more than 30 target audiences who are members of the fish processing and marketing business group in the Keramasan Village, Kertapati District, Palembang. The implementation of activities has been published in print and online media, including via: https://beritapagi.co.id/2022/09/18/unsri-gelar-pelatihan-pembuatan-produk-instan-berbasis-fermentasi-ikan.html
Efektivitas daun kemangi sebagai anti lalat pada pembuatan ikan asin sepat rawa (Trichopodus trichopterus): The effectiveness of lemon basil as a fly repellent in salted fish from three spot gourami (Trichopodus trichopterus) Ulqodry, Tengku Zia; Rinto, Rinto; Sudirman, Sabri; Pitayati, Puspa Ayu; Balqis, Finanda Rahil
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 5 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(5)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i5.50005

Abstract

Kontaminasi lalat dapat terjadi selama proses pengeringan ikan asin. Pemberian insektisida alami merupakan salah satu pencegahan lalat selama pembuatan ikan asin. Penelitian ini bertujuan untuk menentukan efektivitas daun kemangi (larutan maupun ekstrak) sebagai anti lalat pada pembuatan ikan asin. Penelitian dilakukan secara bertahap, yaitu pembuatan larutan dan ekstrak serta pembuatan ikan asin. Jenis ikan yang digunakan dalam pembuatan ikan asin yaitu ikan sepat dengan tiga perlakuan yaitu tanpa filtrat/ekstrak kemangi (P1), perendaman filtrat kemangi 10% (P2), dan penyemprotan ekstrak kemangi 10% (P3). Pengamatan dilakukan 3 kali ulangan pada setiap parameter yaitu jumlah lalat dan suhu. Uji kelembapan dilakukan selama penjemuran ikan dan uji mortalitas dilakukan terhadap larva lalat. Hasil penelitian menunjukkan bahwa larutan kemangi/filtrat yang diperoleh sebanyak 64,09% dan setelah dipekatkan menghasilkan ekstrak sebesar 32,62%. Total lalat yang hinggap yaitu ikan asin kontrol 105, direndam dalam larutan 63 dan disemprot ekstrak selama penjemuran yaitu 33 ekor. Rata-rata lalat aktif hinggap pada ikan asin dengan suhu 29-36℃ dan kelembapan 55-69%. Larva lalat hanya mengalami kematian pada perlakuan penyemprotan ekstrak kemangi 10%. Perlakuan penyemprotan ekstrak daun kemangi efektif digunakan untuk pencegahan lalat dibandingkan perendaman larutan daun kemangi.
Aktivitas antibakteri (Pseudomonas aeruginosa dan Staphylococcus aureus) dari ekstrak etanol selada air (Nasturtium officinale) : Antibacterial activity (Pseudomonas aeruginosa and Staphylococcus aureus) of ethanol extract from watercress (Nasturtium officinale) Janna, Miftahul; Nugroho, Gama Dian; Sari, Dwi Inda; Hakim, Salman Khaerul; Sudirman, Sabri
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 4 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(4)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i4.50254

Abstract

Bacteria can adversely affect the quality of fishery products and pose a risk of disease in humans. Polyphenolic substances derived from plant extracts are promising sources of natural antimicrobial agents. The objective of this study was to assess the antimicrobial properties of polyphenolic compounds extracted from watercress (Nasturtium officinale) against Staphylococcus aureus and Pseudomonas aeruginosa. Polyphenolic compounds were obtained through maceration using 70% ethanol, and their concentrations were determined using the Folin-Ciocalteu method. Antibacterial activity was assessed using the Kirby-Bauer well diffusion method. The output obtained from the extraction process yielded 21.62±1.55% polyphenol content, amounting to 28.49 mg GAE/g of dry sample. The relationship between the sample concentration and its ability to inhibit bacterial growth was indicated by the results of the antibacterial assay, which revealed a direct proportionality between the two variables. The inhibition zone diameter at a concentration of 1 mg/mL for P. aeruginosa was measured to be 11.13 millimeters, while that for S. aureus it was measured at 8.98 millimeters. Based on these findings, polyphenolic substances derived from watercress can be utilized as natural antibacterial agents.
Co-Authors Ace Baehaki Asmaripa Ainy Balqis, Finanda Rahil Dwi Inda Sari, Dwi Inda Erina Aprilia Fatmalina Febry Gama Dian Nugroho Hakim, Salman Khaerul Herpandi . Herpandi Herpandi Indah Widiastuti Indah Widiastuti Indah Widiastuti Indasari, Dwi Janna, Miftahul Krisdayanti Nainggolan Mega Purnama Sari Miftahul Janna Nugroho, Gama Dian Puspa Ayu Pitayati Rinto . Rinto Rinto Sherly Ridhowati Tengku Zia Ulqodry Wulandari Yunindyawati Yunindyawati Yunisah Yunisah