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Rih Laksmi Utpalasari
Universitas PGRI Palembang
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Journal : Seminar Nasional Lahan Suboptimal

 1 
Marjin Pemasaran Ikan Patin (Pangasius sp.) di Pasar Jakabaring Kota Palembang Lia Perwita Sari; Rih Laksmi Utpalasari
Seminar Nasional Lahan Suboptimal 2019: Prosiding Seminar Nasional Lahan Suboptimal “Smart Farming yang Berwawasan Lingkungan untuk Ke
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Sari LP, Utpalasari RL.  2019.  Marketing margin of patin fish (Pangasius sp.) in the Jakabaring market of Palembang City. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal 2019, Palembang  4-5 September 2019. pp. 97-100. Palembang: Unsri Press. The potential of aquaculture in South Sumatra as a center for catfish production requires market information and market identification to find out where, how, when and to whom the product will be marketed. The purpose of this study was to determine the efficiency of marketing catfish in the city of Palembang based on marketing margins and the portion of prices received by producers (farmer's share). The research method uses the survey method. The research location was determined purposively, namely at the Jakabaring Market in Palembang. The withdrawal of research samples is done using the accidental sampling method. The taking of respondents through this method is collector traders, retailers I, retailers II and consumers of Patin fish buyers.The sample size of consumers in this study was set at 40 people, each of 10 respondents in each cluster. Data collected in the form of primary data and secondary data. Data were analyzed by descriptive qualitative and quantitative descriptive. The researcher used a qualitative method by analyzing the characteristics of each respondent and the pattern of marketing of catfish at the Jakabaring Market in Palembang. Quantitative analysis uses data obtained in the form of numbers, including marketing margins and farmer's shares. The results of the study state that the marketing margin and farmer's share, the most efficient pattern is the pattern of collecting traders - household consumers with a value of Rp 2,400 per kg and 87.64% respectively.Keywords: farmer’s share, market, sellers
Karakteristik Organoleptik Permen Jelly Gelatin Tulang Ikan Gabus (Ophioceplaus striatus) dengan Penambahan Lendir Okra Fitra Mulia Jaya; Rih Laksmi Utpalasari; Rendi Kurniawan
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Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Fitra MJ, Utpalasari RL, Kurniawan R.  2020. Organoleptic characteristics of jelly candy from catfish bone gelatin (Ophioceplaus striatus) with the addition of okra slime. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-8 Tahun 2020, Palembang  20 Oktober 2020. pp. xx. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).The availability of raw material for gelatin from waste, especially fish bones in Palembang city is high enough. Therefore, gelatin that is processed from raw fish waste can be used as an alternative of halal gelatin besides gelatin derived from beef bones. Gelatin is widely used in industries, especially the food processing industry such as jelly candy. Candies are sweets, it was  made by mixing a certain concentration of sugar into water and then adding flavor. Many people deliberately eat candy while doing various activities. Candy is considered as a snack that can help the mind become fresher so that it will certainly make us concentrate or thinking better. The high sugar content in candy products can often lead to problems caused by excessive sugar consumption. In this study, the researchers added okra mucus, which apart from being rich in vitamins and minerals, okra is also rich in fiber. However, the use of okra slime into food products, especially candy, is still limited because people don't like the mucus found in okra fruit. Futher more,  researchers added okra slime to candy made from fish gelatin so that it could be accepted by the public. This research was conducted at the UPGRI Palembang THP Workshop and agricultural products laboratory, Faculty of Agriculture, Sriwijaya University. This study aimed to determine the level of preference for the panelists to jelly candy added with okra fruit mucus which includes PO1 was 0%, PO2 was 2.5%, PO3 was 5%, PO4 was 7.5% and 10%. The results of the organolpetic analysis data were analyzed by using the non-parametric Friedman Conover statistical test. The results showed that the addition of okra slime to jelly candy made of Gabus fish waste gelatin (Ophiocepalus striatus) had a significant effect on appearance, aroma and taste. The best treatment was the PO2 treatment (jelly candy from snakeheadfish waste gelatin with the addition 2.5% of okra slime) with a liking level of appearance was 3.50 (good), aroma was 3.03 (rather good) and taste was 3.73 (good ).Keywords : Gelatin, Okra Slime, Jelly Candy
Co-Authors Agustin, Wina Ahmad Sundoko Anggeraini, Dewi Duta Anwar, Syaeful Barroh Al Hajj, Syahid Damaiati, Rizka Elok Ilunanwati, Elok Fitra Mulia Jaya Fitra Mulia Jaya Fitriani Fitriani Hasibuan, Zhulian Hikmah Helmi Haris Helmi Harris Helmi Harris Hendri Gunawan Hendry Gunawan Herman Suhendri Hidayat, Wahid I Nyoman Tirtayasa Indra, M. Inka Dahliana Inka Dahlianah Ita Emilia Lia Perwita Sari Lia Perwita Sari MARDIANA Mardiana Mardiana Marsella, Selly Masnunah, Masnunah Mentari, Rr Dyah Paramitha Mulyani, Rahma Navicha, Willard Burton Neny - Rochyani Neny Rochyani Neny Rochyani Neny Rochyani Neny Rochyani Neny Rochyani Nindiati, Dina Sri Nugroho, Yonathan Paskah Tri Nur Aulia, Tasya Nurhadiansyah, Muhammad Irvan Nurul Hasanah Perwitasari, Lia Pramika, Depi Pratiwi, Nova Putra, Sigit Rachmawati, Diana Widhi Rahul Rama Danti, Putri Rendi Kurniawan Reshi Wahyuni Riya Liuhartana Nasyiruddin Ryvaldo Syaputra S Anwar Saputra, M. Anugerah Sari Prantia Sari, Lia Perwita Sari, Lia Perwita Septi Purnama Sari Setiawan, Marisa Ramadhani Silvia Silvia Sinta, Sinta Sofian, Sofian Sofian, Sofian SRI LESTARI Suhendri, Herman Sulieman, Abdellatief A. Sutia, Sutia Syaputra, Andrian Tommy Mahendra Tri Irawan, Bunga Uci Wulandari Widiyatsih, Tri Yudi Irwansi, Yudi Yuni Filian Sari Yusanti, Indah Anggraini