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All Journal Jurnal Agroindustri INDONESIAN JOURNAL OF PHARMACY Jurnal Penelitian Pendidikan Kimia PUBLIKASI PENELITIAN TERAPAN DAN KEBIJAKAN Clarias : Jurnal Perikanan Air Tawar
Rindit Pambayun
Department Of Agricultural Technology, Faculty Of Agriculture Sriwijaya University Jalan Palembang Prabumulih, Km. 32 Indralaya OKI
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences

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PERBAIKAN TEKSTUR IKAN LELE (Clarias gariepinus) ASAP DENGAN GAMBIR (Uncaria gambir Roxb) SEBAGAI POTENSI USAHA DI DESA SUNGAI DUA Selly Ratna Sari; Guttifera; Rindit Pambayun; Agus Wijaya; Donny Prariska; Rizki Eka Puteri Puteri
Clarias : Jurnal Perikanan Air Tawar Vol. 1 No. 1 (2020): Jurnal Perikanan Air Tawar "Clarias"
Publisher : Universitas Sumatera Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (182.081 KB) | DOI: 10.56869/clarias.v1i1.53

Abstract

Penelitian ini bertujuan untuk mengetahui Tekstur Ikan lele Asap yang diberikan gambir dengan lama perendaman dan konsentrasi yang berbeda. Perlakuan pada penelitian ini yaitu konsentrasi larutan gambir (0 sampai 6%) dan lama Perendaman (15 sampai 45 menit). Analisis data yang dilakukan menggunakan model Eksperimental dan Deskriptif. Penelitian ini dapat menghasilkan tekstur daging ikan yang masih empuk atau tidak keras. kesimpulan Ikan lele asap dengan perendaman gambir terbukti menghasilkan ikan lele asap yang lebih baik dibandingkan tanpa perendaman gambir terutama menghasilkan tekstur lembut di dalam dan keras di luar. Perlakuan terbaik diperoleh pada Perlakuan A3B1 sebagai tekstur yang peak load tidak terlalu lembut dan final load tetap dengan tekstur tidak terlalu keras. Sehingga Usaha ini dapat dilakukan di Desa Sungai Dua sebagai Potensi yang menjanjikan.
PHYSICAL AND CHEMICAL PROPERTIES OF ARUK CASSAVA RICE Budi Santoso; Carles Carles; Parwiyanti Parwiyanti; Rindit Pambayun
Jurnal Agroindustri Vol 2, No 2 (2012)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.2.2.99-107

Abstract

The objective of the research is to determine the effect of peeling methods and different periods of immersion on physical and chemical characteristics of aruk rice cassava. The research used Factorial Block Randomized Design with two factor treatments and three replications. A factor was the method of peeling (tubers washed with skin and peeled, tubers peeled and washed, and tubers peeled, washed and scraped the mucus layer) and the B was the long immersion (3 days, 5 days, and 7 days). The parameters observed were included yield, color, texture, water content, protein content and levels of cyanide. The results showed that the method of peeling had significant affect the yield, lightness, crude fiber content, and water content. The long immersion treatirent had significant influenced the yield, chroma, crude fiber content, and water content. Interaction farktor A and B have significant real impact on yield, lightness, hue and crude fiber content. Treatment A2B3 (Tubers peeled and washed, and 7 days immersion) is the best trearment is obtained with characteristics yield 17%, lightness 77.63%, chroma 14.13%, hue 82.47 . texture 28.53 gf, the crude fiber content 6.19%, and water content 11 .28%.
Phenolic content and antibacterial properties of various extracts of gambir (Uncaria gambir Roxb) Rindit Pambayun; Murdijati Gardjito; Slamet Sudarmadji; Kapti Rahayu Kuswanto
Indonesian Journal of Pharmacy Vol 18 No 3, 2007
Publisher : Faculty of Pharmacy Universitas Gadjah Mada, Yogyakarta, Skip Utara, 55281, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (185.053 KB) | DOI: 10.14499/indonesianjpharm0iss0pp141-146

Abstract

Extraction of gambir product with various solvents gave vary in amount of yields, phenolic contents, and its antibacterial properties. Extraction was performed by maseration and Soxhlet methods with some solvents; chloroform, ethyl acetate, ethanol, water, and their combination. The results showed that the highest yield of extract obtained from the solvent combination of ethanol and water (1:1 v/v) both at the maseration and Soxhlet metods, i.e. 84.77 and 87.69 %, respectivelly. Soxhlet method gave the yield of extract higher than that of maseration method. The highest phenolic content was found at the extracts using ethyl acetate both in maseration and soxlet methods, i.e. 88,30 and 90,85 %, respectivelly. Antobacterial properties on the Gram-positive bacteria such as Streptococcus mutans, Staphylococcus aureus, and Bacillus subtilis, indicated that the extracts extracted by using ethyl acetate gave highest inhibitory properties. On the other hand, the extracts did not inhibit Gram-negative bacteria. Extraction was continued by using solvent combination of ethanol and water at the various proportion and at the three levels of temperature, 4, 30, and 60 °C. The results showed that solvent combination of ethanol and water (1:2), gave the highest yield of extracts but lower in phenolic contents and aantibacterial properties.Key words: antibacterial, phenolic content, extract of Uncaria gambir Roxb
ANALISIS KANDUNGAN TIMBAL (Pb) DAN KADMIUM (Cd) DALAM PEMPEK REBUSDARIBEBERAPA TEMPAT JAJANAN DIKOTA PALEMBANGSUMATERA SELATAN Eduan Rismansyah; Dedik Budianta; Rindit Pambayun
Jurnal Penelitian Pendidikan Kimia: Kajian Hasil Penelitian Pendidikan Kimia Vol 2, No 1 (2015)
Publisher : Chemistry Education Study Program Sriwijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/jppk.v2i1.2871

Abstract

Penelitian ini bertujuan untuk menentukan kadar logam timbaldan kadmiumyang terdapat di dalam pempek rebus berbahan baku ikan sungai (ikan gabus) danikan laut yang dijual pedagang besar (bermerek) maupun pedagang kecil di beberapatempat jajanan di kota Palembang. Pengujian sampel pempek menggunakan metode AAS dilakukan di Laboratorium Balai Riset dan Standardisasi Nasional Palembang dimana hasilnya dikomparasi dengan baku mutu logam beratdalam ikan dan olahannya menurut BSN (SNI 7387 : 2009), yaitu logam timbal : 0,300mg/kg dan logam kadmium : 0,100mg/kg.Hasilpengujian diperoleh data kandungan logam timbal di dalam beberapa pempek rebus baikberbahan baku ikan gabus maupun ikan laut yang dijual oleh pedagang besar maupun pedagang kecil sudah melebihi baku mutu. Kadar logam timbal dalam pempek rebus ikan gabus sebesar 1,010mg/kg (kadar terendah) dan 2,910mg/kg (kadar tertinggi), sedangkan kadar logam timbal dalam pempek rebus ikan laut sebesar 1,135 mg/kg (kadar terendah) dan 3,405 mg/kg (kadar tertinggi). Sedangkan kandungan logam kadmium di dalam pempek rebus baik berbahan baku ikan gabus maupun ikan laut tidak terdeteksi.
PERUBAHAN NILAI GIZI PEMPEK LENJER SELAMA PEREBUSAN Railia Karneta; Amin Rejo; Gatot Priyanto; Rindit Pambayun
Publikasi Penelitian Terapan dan Kebijakan Vol 7 No 2 (2013): Jurnal Pembangunan Manusia
Publisher : Badan Penelitian dan Pengembangan Daerah Provinsi Sumatera Selatan

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

Abstract

Pemasakan pempek lenjer dilakukan dengan cara perebusan, yang bertujuan agar tepung tapioka (pati) mengalami proses gelatinisasi, sehingga granula pati mengembang dan protein terdenaturasi. Lama dan tingginya suhu pada proses perebusan pempek harus dikendalikan karena mempengaruhi nilai gizi pempek. Tujuan penelitian ini untuk melihat pengaruh formula dan suhu pada titik pusat terhadap perubahan nilai gizi pempek lenjer selama perebusan. Perlakuan dengan empat taraf formula adonan dan lima taraf perlakuan suhu. Hasil penelitian menunjukkan bahwa semakin tinggi penambahan tepung tapioka, maka kadar air, kadar protein, kadar lemak dan kadar abu semakin turun, tetapi kadar karbohidrat dan kadar serat semakin tinggi. Kadar air tertinggi pada suhu di titik pusat pempek 950C, kadar protein, kadar lemak, kadar karbohidrat, kadar abu, dan kadar serat tertinggi pada suhu di titik pusat pempek 750C.
Co-Authors . Parwiyanti Agus Wijaya Amin Rejo Budi Santoso Carles Carles Dedik Budianta Donny Prariska Eduan Rismansyah Gatot Priyanto Guttifera Kapti Rahayu Kuswanto Murdijati Gardjito Railia Karneta Rizki Eka Puteri Puteri Selly Ratna Sari Slamet Sudarmadji