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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan agriTECH Jurnal FishtecH Jurnal Penelitian Pertanian Terapan Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan PUBLIKASI PENELITIAN TERAPAN DAN KEBIJAKAN Bubungan Tinggi: Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat Indonesia Jurnal Pengabdian Pada Masyarakat

Rinto .

Department Of Fisheries Product Technology, Faculty Of Agriculture, Universitas Sriwijaya

Author-ID : 215046

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PERUBAHAN KANDUNGAN MIKROFLORA AKIBAT PENAMBAHAN STARTER Pediococcus acidilactici F-11 DAN GARAM SELAMA FERMENTASI PEDA . Rinto
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 13 No 1 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Peda is one of traditional fermented fish product. The addition of culture starter gives effect towards fermentation process. The purpose of this research was to know has present of microflora / microorganisms during fish fermentation by Pediococcus acidilactici F-11 as a starter. Peda was processed from Indiana mackerel fish (Rastrelliger neglectus) with different salt concentrations i.e. 20%, 25%, and 30%, with P. acidilactici F-11 was used as a starter. Batch without starter was used as a control. The result showed that peda with P. acidilactici as starter can decreased coliform number to 2 log cycles from 1,3 x 106 to 1,7 x 104 CFU and reduced histamine forming bacteria to 3 log cycle from 1,2 x 106 to 3,8 x 103 CFU in start of fish fermentation process, but in the end of process, the numbers of bacteria was not different, so P. acidilactici F-11 as starter was effective used in start of fish fermentation process.Keywords: Pediococcus acidilactici F-11, microorganism, peda.

Peningkatan Sifat Fungsional Bekasam Menggunakan Starter Lactobacillus acidophilus Susi Lestari; Rinto Rinto; Siti Balqis Huriyah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 1 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia 21(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Kualitas bekasam dapat ditingkatkan dengan menggunakan starter bakteri asam laktat (BAL) untuk mengontrol proses fermentasi. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan starter Lactobacillus acidophilus pada proses fermentasi bekasam terhadap karakteristik mikrobiologi, kimia dan sensoris, serta mengkaji sifat fungsional (kandungan lovastatin) dari bekasam ikan seluang (Rasbora argyrotaenia) yang telah diberi perlakuan penambahan starter L. acidophilus. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan empat taraf perlakuan (0, 10^5, 10^7, 10^9 CFU/mL). Masing-masing perlakuan dilakukan pengulangan sebanyak 3 kali, dengan ulangan sebagai kelompok. Parameter yang diamati meliputi analisis total BAL, kimia, dan sensoris mutu hedonik. Hasil penelitian menunjukan bahwa perbedaan konsentrasi penambahan starter L. acidophilus dalam pembuatan bekasam ikan seluang berpengaruh nyata terhadap kadar protein, N-amino dan lovastatin bekasam. Starter L. acidophillus bisa ditambahkan dalam pembuatan bekasam sampai dengan konsentrasi 10^7 CFU/mL untuk meningkatkan kandungan lovastatin.

INTRODUKSI TEKNIK BUDIKDAMBER DAN PENGOLAHAN IKAN ZERO WASTE DI DESA PULAU SEMAMBU INDRALAYA Rinto Rinto; Mochamad Syaifudin; Ferdinand Hukama Taqwa; Herpandi Herpandi; Susi Lestari; Indah Widiastuti
Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Vol 5 No 3 (2021)
Publisher : Lembaga Penelitian dan Pengabdian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jss.v5i3.283

Adanya kasus pandemi COVID-19 menyebabkan berkurangnya pendapatan masyarakat Desa Pulao Semambu. Hal ini disebabkan oleh dua faktor yaitu pertama terhentinya berbagai agenda wisata yang dilakukan di Desa Pulau Semambu yang berimbas pada tidak adanya wisatawan yang membeli hasil panen, serta kedua, meskipun masyarakat masih tetap dapat menjual hasil pertaniannya di Pasar Indralaya, namun pandemi COVID-19 juga menyebabkan daya beli masyarakat menurun. Kebijakan pemerintah untuk work from home (WFH) berimbas pada tutupnya sebagian besar rumah makan yang berada di dalam dan di sekitar Universitas Sriwijaya, dikarenakan tidak adanya mahasiswa yang aktif hadir secara langsung sehingga kebutuhan akan sayuran dari Desa Pulau Semambu menjadi menurun. Tujuan kegiatan ini adalah memberikan informasi teknologi berupa budidaya ikan dengan memanfaatkan ruang pekarangan yang terbatas berupa Teknik budidaya ikan dalam ember (BUDIKDAMBER) serta pengolahan ikan berbasis zero waste. Kesimpulan dari kegiatan ini adalah tema kegiatan pengabdian tehnik budikdamber dan pengolahan ikan berbasis zero waste diterima dengan baik oleh masyarakat Desa Pulau Semambu, aktivitas diskusi dan tanya jawab yang berlangsung seru dan menarik. Paket bantuan berupa 5 unit budikdamber dan 5 unit hand sealer sangat bermanfaat untuk pemanfaatan teknologi secara langsung dari materi yang disampaikan dan diharapkan dapat memacu masyarakat untuk dapat mengaplikasikan ilmu/teknologi yang diperoleh.

Isolasi dan Identifikasi Bakteri Asam Laktat Penghasil Inhibitor Enzim HMG-KoA Reduktase dari Bekasam Sebagai Agen Pereduksi Kolesterol Rinto Rinto; Ratih Dewanti; Sedarnawati Yasni; Maggy Thenawidjaja Suhartono
agriTECH Vol 35, No 3 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The purpose of this research was to obtain statins producer bacteria as a HMG-CoA reductase (HMGR) enzyme inhibitor to reduced cholesterol biosynthesis. Stages of this research were the isolation of compactin and lovastatin resistant bacteria, statin production, analysis of culture extracts to inhibition of HMG-CoA reductase and identification of bacteria. The results showed that the 20 isolates of compactin and lovastatin resistant bacteria, there are 5 bacterial isolates produced statins. They were L3.3.4; C3.4.2; C3.3.5; C3.4.4 and L3.3.3; with the statins content were 9.491; 1.536; 0.065; 0.060; and 0.040 ppm. Selection of the 5 bacterial isolates resulted 2 bacteria which had inhibition ability to HMGR enzyme activity. They were Lactobacillus acidophilus and Lactobacillus delbruckii sp. delbruckii with inhibitory ability were 66.67% and 58.33%, respectively.ABSTRAKPenelitian ini bertujuan memperoleh bakteri penghasil statin sebagai inhibitor enzim HMG-KoA reduktase (HMGR), penghambat sintesis kolesterol. Tahapan penelitian yang dilakukan adalah isolasi bakteri yang resisten terhadap compactin dan lovastatin, produksi statin, uji penghambatan ekstrak dari kultur bakteri terhadap HMG-KoA reduktase dan identifikasi bakteri. Hasil penelitian menunjukan bahwa dari 20 isolat bakteri yang resisten terhadap compactin maupun lovastatin, terdapat 5 isolat bakteri yang potensial menghasilkan statin, yaitu isolat L3.3.4; C3.4.2; C3.3.5; C3.4.4 dan L3.3.3; dengan kandungan statin berturut-turut adalah 9.491; 1,536; 0,065, 0,060, dan 0,040 ppm. Seleksi terhadap 5 isolat menghasilkan 2 bakteri yang mempunyai kemampuan penghambatan terhadap aktivitas enzim ¸Â•ÝWtu Lactobacillus acidophilus dan Lactobacillus delbruckii sp. delbruckii dengan kemampuan penghambatan berturut-turut adalah 66,67% dan 58,33%.

Study Of Antioxidant Aktivity, Anticolestrol And Antihypertence Of Extract Rusip Rinto Rinto; Ace Baehaki; Hafif Subarka
Jurnal FishtecH Vol 8, No 1 (2019)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v8i1.7841

The purpose of this research was to be know antioxidant activity, anticolestrol and antihypertence of extract rusip. This research was conducted from May 2017 until October 2017 using experimental laboratory method and data analysis was done descriptively. The research stages included measurement of pH, salt content analysis, determination of protein content, determination of peptides, antioxidants testing with the ABTS method, the analysis of ACE inhibitors (Angiotensin Converting Enzyme) and analysis of HMG-CoA reductase inhibitors. The results showed that there are three types of rusip which has the complete label is rusip A, B and C. The pH value rusip ranged from 5.85 to 6.01. The salt contained in rusip ranged from 13.94 to 15.68%. Rusip protein content ranged from 14.71 to 18.39 mg / mL. The content of yield rusip extract ranged from 2.26 to 3.32 % and the content of peptide extract ranged from 13.05 to 14.80%. Rusip is a highly protein-rich food and contains many peptides. The antioxidant activity of rusip extract and activity of HMG-CoA inhibitor of russip extract are low. Rusip extract has a high activity as an ACE inhibitor (Angiotensin-I Converting Enzyme) of 95.75%.

Pengaruh Waktu Penyangraian Beras terhadap Komponen Bioaktif pada Bekasam Ikan Nila (Oreochromis niloticus) Rinto Rinto; Indah Widiastuti; Susi Lestari; Dwi Inda Sari; Putri Ayu Anisa
Jurnal FishtecH Vol 10, No 1 (2021)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v10i1.14235

The objective of this research was to determine the effect of rice roasting time on bioactive compounds in bekasam from tilapia. This research used a Randomized block Design with four treatments. The treatments were the production of bekasam used rice (as a control) and rice with roasting time (0, 5, 10, 15 minutes). The parameters observed were acidity level (pH), lovastatin, peptide, and n-amino contents. The results of this study indicate that, roasting rice had a significant effect on the lovastatin content (54.35-57.73 ppm), where the highest lovastatin content was bekasam was produced by rice treatment (control). Rice roasting gived no significant affect to the pH value (6.12-6.35), peptide (9.24%-14.28%), and n-amino (0.014%-0.028%). Based on results of the research, fermentation bekasam process of tilapia fish with rice and rice roasting in the vacuum packaging has not been perfect.

Karakteristik Fisik dan Sensoris Kemplang Asap Ikan Gabus (Channa striata) dengan Penambahan Asap Cair Herpandi Herpandi; Rinto Rinto; Indah Widiastuti; Sherly Ridhowati; Wulandari Wulandari; Puspa Ayu Pitayati; Eklin Meinatsya Putri
Jurnal FishtecH Vol 9, No 2 (2020)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v9i2.10255

Crackers is a product made through a roasting process. This study aims to determine the effect of the addition of liquid smoke on the physical and sensory characteristics of snakehead fish crackers (Channa striata). This research method used a randomized block design (RBD) with one treatment factor and was carried out with 3 replications. The treatment used was the difference in the concentration of liquid smoke (0%, 2.5%, 5%, and 7.5%). The stages of this research include physical analysis (crispness) and sensory analysis (appearance, aroma, taste, and texture). The results showed that the treatment of different concentrations of liquid smoke had no significant effect on crispness (525.67 gf-580.67 gf). The results of sensory analysis showed that the treatment of different concentrations had a significant effect on appearance, aroma and taste, but had no significant effect on the texture of kemplang. The best treatment of this research is the A1 treatment with a liquid smoke concentration of 2.5%.

Bakteri Asam Laktat dari Peda, Bekasam, Terasi dan Rusip Penghambat Morganella Morganii (Pembentuk Histamin) Rinto Rinto
Jurnal Penelitian Pertanian Terapan Vol 11 No 2 (2011)
Publisher : Politeknik Negeri Lampung.

The aim of this research is find out the lactic acid bacteria (LAB) from peda, bekasam, terasi and rusip which had antagonis by Morganella morganii (histamin producer bacteria). The result was that the number isolate from peda was 3 (1P1 104, 3P1 104, 2P2 104), bekasam was 7 (1B1 104, 2B1104, 1B2104, 2B2104, 3B2 104, 1B1 105, 2B1105), terasi was 4 (1T1 104, 2T1 104, 3T1 104) and rusip was 5 isolates (1R1103, 2R1103, 3R1103, 1R1104,Â 1R2104). All the isolates was bacill, gram positive, and negative catalase. The isolate which had biggest of clear zone was 3B1104 and 1T11104, with the diameter of clear zone was 1.725 cm and 1.300 cm. Keywords: Antagonis, Lactic acid bacteria, Morganella morganii

Aktivitas Antioksidan dan Antikolesterol Ekstrak Rusip Rinto Rinto; Shanti Dwita Lestari; Nanda Anggiani Putri
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 14, No 1 (2019): Juni 2019
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v14i1.568

AbstrakRusip merupakan produk fermentasi hasil perikanan yang dihasilkan oleh bakteri asam laktat yang mengandung peptida bioaktif. Penelitian ini bertujuan untuk mengetahui rendemen, kadar peptida, serta aktivitas antioksidan dan antikolesterol ekstrak rusip. Penelitian ini menggunakan dua jenis rusip, yaitu rusip A yang memiliki aktivitas antioksidan terbaik dan rusip B yang memiliki aktivitas antikolesterol terbaik didasarkan pada hasil penelitian sebelumnya. Ekstraksi dilakukan dengan metode maserasi tunggal menggunakan aquabides, dilanjutkan dengan fraksinasi berdasarkan perbedaan berat molekul. Uji antioksidan dilakukan dengan metode 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) dan uji antikolesterol dilakukan dengan metode penghambatan aktivitas enzim HMG-KoA reduktase. Hasil penelitian memperlihatkan fraksi F1 (berat molekul > 10 kDa) memiliki rendemen yang paling tinggi baik pada rusip A maupun rusip B dengan rendemen berturut-turut sebesar 16,61% dan 14,14%. Kadar peptida tertinggi rusip A dan rusip B terdapat pada fraksi E (ekstrak utuh) yaitu masing-masing sebesar 1,22% dan 1,25%. Aktivitas antioksidan tertinggi pada rusip A terdapat pada fraksi F3 (berat molekul < 1 kDa) dengan nilai hambatan sebesar 62,90% pada dosis 1 mg/mL dan aktivitas antikolesterol tertinggi terdapat pada fraksi F2 (berat molekul 1-10 kDa) dengan nilai inhibisi sebesar 50% pada dosis 5 mg/mL. Aktivitas antikolesterol dan antioksidan fraksi rusip tersebut tergolong rendah dibanding produk fermentasi ikan lainnya. Antioxidant and Anticholesterol Activity of Rusip ExtractAbstractRusip is a fermented product which is produced by lactic acid bacteria containing bioactive peptide. The purpose of this research was to study the yield, peptide content, antioxidant and anticholesterol of rusip extract. This study used two types of rusip, i.e. rusip A which had the best antioxidant activity and rusip B that had the best anticholesterol activity based on the results of previous studies. Rusip was extracted by single maceration methode used aquabidest and continued with fractionation based on differences in molecular weight. Antioxidant assay was conducted using 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) methode and anticholesterol assay by inhibition of HMG-CoA reductase enzyme methode. The result showed that F1 fraction (molecular weight > 10 kDa) had the highest yield both in the rusip A and rusip B, i.e 16.61% and 14.14% respectively. The highest peptide content of the rusip A and rusip B was obtained from E fraction (whole extract), i.e. 1.22% and 1.25% respectively. The rusip fraction with highest antioxidant activity of rusip A was F3 fraction (molecular weight < 1 kDa) that had inhibition of 62.90% (concentration of 1 mg/mL) and the highest activity of anticholesterol was F2 fraction (molecular weight 1-10 kDa) with inhibition of 50% (concentration of 5 mg/mL). The antioxidant and anticholesterol activity of the rusip extract was low ompared to other fish fermented products.

Heat Resistance of Probiotic Candidate Enterococcus faecalis R22B in Different Matrices Shanti Dwita Lestari; Rinto Rinto; Indah S Wahyuni; Sherly Ridhowati; Wulandari Wulandari
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 16, No 1 (2021): May 2021
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.497

Fermented fish, including rusip and bekasam, contains lactic acid bacteria, some of which have probiotic properties. Considering the beneficial effect, the count of viable cells in probiotic carrier foods must be at least 106 CFU/g throughout the product shelf-life. The processing and storage condition significantly affect the viability of probiotics in carrier foods. This research was conducted to determine the heat resistance of probiotic candidate Enterococcus faecalis R22B isolated from rusip in three different media: bekasam, rusip, and physiological saline solution (NaCl 0.85%). E. faecalis R22B was heated in each medium at a temperature of 70 °C for 0, 2, 4, 8, and 12 min. The media characteristics showed differences within the parameters included pH values of 4.41-6.99; aw 0.67-0.92; moisture content 72.56-98.09%; ash content 0.69-12.32%; protein content 0-14.7%; fat content 0-0.84%; and carbohydrate content from 0-4.93%. The results showed that the difference in the heating medium had no significant effect (p0.05) on the heat resistance of the bacteria, as indicated by the D70 value. The required average heating time at 70 oC to decrease E. faecalis R22B cells by 1log10 (D70 value) in bekasam, rusip, and physiological saline media were 3.17, 3.29, and 3.55 min, respectively. Despite having a lower DT-value, the reduction of bacteria cells in three media heated at 70 oC showed no difference (p0.05); therefore, bekasam and rusip are suitable for probiotic carrier food.

Co-Authors Ace Baehaki Agus Supriadi Anjas Setiawan Dwi Inda Sari Dwi Indasari Eklin Meinatsya Putri Elmeizi Arafah Eva Lidya Febrimarani Malinda Ferdinand Hukama Taqwa Gama Dian Nugroho Hafif Subarka Herpandi . I Made Susila Utama Indah S Wahyuni Indah Widiastuti Indah Widiastuti Indah Widiastuti Indah Widiastuti Maggy Thenawidjaja Suhartono Mega Purnama Sari Mochamad Syaifudin, Mochamad Nanda Anggiani Putri Nurachma Pujiastuti Puspa Ayu Pitayati Putri Ayu Anisa Ratih Dewanti Ridhowati, Sherly Sabri Sudirman SEDARNAWATI YASNI Shanti Dwita Lestari Shanti Dwita Lestari Shanti Lestari Siti Balqis Huriyah Siti Hanggita Rachmawati J Susi Lestari Susi Lestari Susi Lestari Wulandari Wulandari Yosi Arianti Yunindyawati Yunindyawati

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