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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Teknologi Pertanian agriTECH JMM (Jurnal Masyarakat Mandiri) Tropical Wetland Journal JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) International Journal of Advance Tropical Food (IJATF) Fish Scientiae : Jurnal Ilmu-Ilmu Perikanan dan Kelautan
Rita Khairina
Faculty Of Fisheries And Marine Sciences Lambung Mangkurat University
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Engineering Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health Other

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Studies Of Amino Acid Component And Microflora In Climbing Perch Wadi Khairina, Rita; Khotimah, Iin Khusnul
Jurnal Teknologi Pertanian Vol 7, No 2 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (125.552 KB)

Abstract

The research of microflora and amino acids component in climbing perch wadi had been done.  Aims of this research are to know amino acids composition in fresh fish and climbing perch wadi; and to know kind of halofilic bacterial (until genus level) that have a role during climbing perch wadi fermentation process.  Wadi is tradisional fermentation  product of fish that have fish  fermentation specific aroma with salty taste.  Was the processes by dry pickling in closed chamber with hight concentration salt (≥ 25% w/w). The result, arranged component of amino acids in fresh climbing perch is the same  of climbing perch wadi, but the compositions are decreased during fermentation process. Isolation, characterization and identification of bacterial were done, obtain three kinds of  bacterial from  Acinetobacter, Enterobacteriaceae, and Brucella genus, and the dominant genus group is Acinetobacter.   Key words: microflora, amino acid component, wadi, climbing perch
PRODUCTIVITY OF HAIRY WATER LILY (Nhymphaea pubescens Will.) SEEDS IN SOUTH KALIMANTAN’S BACKSWAMPS BASED ON LINEAR MODEL Rusmayadi, Gusti; Khairina, Rita
TROPICAL WETLAND JOURNAL Vol 1, No 1 (2015)
Publisher : The Journal is published by Graduate Programe of Lambung Mangkurat University

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Abstract

The study on the productivity of water lily seeds in South Kalimantan’s backswamps using Wageningen method and the interview with middle traders could give more information about water lily as food commodity. Rainfall pattern in Tabalong, Hulu Sungai Utara (HSU) and Hulu Sungai Selatan (HSS) regencies is like U letter. U type is sensitive with Monsoon. This Monsoon area is affected by easterly wind and local wind. When the sun is at the south side in October to March, the Monsoon moves from west to south east, and in the other way around in April to September, the wind moves from south east to west. In April, the height of water level in some different areas was the same. The highest water level was in Paharangan subdistrict that could reach more than 100 cm and the lowest was in Hambuku subdistrict, about 80 cm. Based on the interview with middle traders, it was found out that in Hambuku subdistrict and its surrounding area, there was about 1.0 to 1.7 t/ha of water lily seeds each period. In Ampukung, Hambuku and Paharangan subdistricts, the water lily seeds were about 1.121 t/ha, 1.057 t/ha and 0.653 t/ha, respectively. If the paddy fields in Tabalong, HSU and HST regencies are 10,683 ha, 21,2252 ha, and 18,763 ha, respectively, those areas potentially can yield about 11,976.661 t/ha, 224,456.2 t/ha and 12,254.6778 t/ha. Whereas, based on radiation (Rg), the photosynthetically active radiation on very clear days (Ac), in cal cm-2 day-1, and daily gross photosynthesis rate of crop canopies on very clear days (bc) in kg ha-1 day-1 for Pm = 20 kg CH2O ha-1 hr-1, it showed that the yield of hairy water lily seeds in Ampukung, Hambuku and Paharangan subdistricts was 1.1560 t/ha, 1.1425 t/ha and 1.1021 t/ha, respectively. Hairy water lily naturally grows with seeds in soil and water in paddy field, so it can grow, develop, and produce seeds. Therefore, agronomical technique is important for further study.Keywords: hairy water lily, Wageningen, yield potential.
MICROBIOTA IN MICE CONSUMING FERMENTED LOTUS (Nymphaea pubescens) SEEDS Khotimah, Iin Khusnul; Khairina, Rita
TROPICAL WETLAND JOURNAL Vol 2, No 1 (2016)
Publisher : The Journal is published by Graduate Programe of Lambung Mangkurat University

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Abstract

The objective of this study was to evaluate microbiota in mice consuming fermented lotus seeds. There were two groups of mice studied, namely a group of mice given a standard diet (K), and a group of mice given standard ration added with fermented lotus seeds (TP). The parameters measured in the study were body weight of mice, total microbes, number of BAL, and number of E. coli, (14- and 28- day experiments). Each observation was repeated three times. The results showed that the consumption of fermented lotus seeds did not have any effect on microbiota (the number of microbes, BAL, and E. coli) in mice within the 28- day experiment, but the mice lost weight as much as 2.13%.
Pendampingan dan Pelatihan Pengolahan Abon dan Kerupuk Ikan Bagi UMKM di Desa Pinang Habang Kabupaten Hulu Sungai Utara Khairina, Rita; Normelani, Ellyn; Nasrudin, Nasrudin
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 3 No 1 (2019): Vol 3 No 1 (2019): JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Forum Dosen Indonesia JATIM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (750.143 KB) | DOI: 10.36339/je.v3i1.191

Abstract

Pinang Habang Village is one of the villages in Central Amuntai Sub-District, Hulu Sungai Utara Regency. The population of 607 consists of 307 men and 300 women. This village is an area of ??watery peatland throughout the year. The livelihood of the largest population is fishing and raising ducks. Fishing can be done throughout the year, the types of fish caught are cork (Channa striata), betok (Anabas testudineus), siam spikes (Trichogaster pectoralis), ponds (Helostoma sp.) And swamp fishing (Trichopterus sp.). All types of fish are sold fresh and only a few are processed into processed products. At the beginning of the dry season the production of catches is abundant so that fish tend to be untreated and rotten. Therefore, fisheries product processing technology is needed to overcome it. Through the program of the Peat Restoration Agency in 2018, efforts were made to revitalize the economy of the peat community in Pinang Habang by training and assisting in the processing of shredded cork fish and cork fish crackers. Participants consisted of 20 housewives divided into two groups. Each group is a community economic team focused on one processed product. The training activities began with the dissemination of activities, training on the processing of shredded cork fish, and cork fish crackers. After they are able to process the product, they are given assistance in packaging, labeling, promotion and marketing. The participants' responses during the activities were very positive and the spirit of entrepreneurship emerged when training and capital were provided in the form of equipment and raw materials. Assistance to them continues until all groups succeed independently.
Pelatihan Pengolahan Ekstrak Albumin dan Pemanfaatan Hasil Sampingnya Di Desa Pal Batu Kecamatan Paminggir Sari, Dewi Kartika; Khairina, Rita
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 5 No 3 (2021): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Perkumpulan Dosen Indonesia Semesta (DIS) Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36339/je.v5i3.455

Abstract

The fishery sector is the mainstay in Paminggir District, one type of fish that is caught a lot is snakehead fish. So far, the use of snakehead fish is limited as fish consumption, so to increase the use of snakehead fish it is necessary to diversify the technology of processed snakehead fish into a product with higher nutritional and economic value. Community partnership program service activities aim to transfer technology through technical training on albumin extract processing and utilization of by-products. The training method is counseling and demonstration that aims to provide knowledge and skills to the target audience from Paminggir District, namely the people of Sungai Namang, Pal Batu, Bararawa and Tampakang Villages. The results of the training activities show that the snakehead fish processing business is starting to become a concern for the community in Paminggir District. The follow-up plan of the training activities is the formation of creative business development opportunities that lead to the formation of micro, small and medium enterprises (MSMEs) through empowering local communities by utilizing local potential, namely snakehead fish.
Antibacterial Activity of Water lily Seed Extract Toward Diarrhea-causing Pathogenic Bacteria Yuspihana Fitrial; Made Astawan; Soewarno S Soekarto; Komang G Wiryawan; Tutik Wresdiyati; Rita Khairina
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 2 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The objectives of this study was to observe antibacterial activities of water lily seed, against diarrhea-causing pathogenic bacteria as well as lactic acid bacteria; phytochemistry components in water lily seed and to evaluate each component’s activities against pathogen bacteria. Extraction of antibacterial components in the seed was done by fractional extraction methods using solvent based on its polar level, i.e. hexane, ethyl acetate and ethanol. The activities of each extract was tested by using diarrhea-causing bacteria, Enteropathogenic Escherichia coli K.1.1 (EPEC K1.1) and S. typhimurium with agar well diffusion method. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values were calculated with plate counting. Qualitative phytochemical tests were performed on all extracts. Fractionation was performed on extract with the largest antimicrobial activity by using thin-layer chromatography. The activities of each fraction were tested qualitatively by bio-autography method on thin layer chromatographic plates. The water lily seed had an antibacterial activity against EPEC K.1.1 and Salmonella typhimurium, especially in ethyl acetate extract. Ethanol extract had the same, yet lower activity. Ethyl acetate and ethanol extract of the seed did not show inhibition against the growth of lactic acid bacteria (Lactobacillus sp) and Bifidobacterium bifidum. The MIC and MBC values of the ethyl acetate extract on EPEC K1.1 were 0.89 (mg/mL) and 1.33 (mg/mL), respectively, while similar values of that on S. Typhimurium were 1.11 (mg/mL) and 1.33 (mg/mL¬), respectively. Phytochemistry components within ethyl acetate extract were alkaloids, flavonoids, tannins, glycosides, saponins, and triterpenoids. All fractions in the ethyl acetate extract had antimicrobial activities against EPEC K.1.1 and S. Typhimurium. These fractions were thought to inhibit the growth of the test-microbes by synergic action of each component.Key words: water lily seed, antibacterial, ethyl acetate extract
AKTIVITAS BIOLOGIS TEPUNG BIJI TERATAI PRA-MASAK SEBAGAI PRODUK PANGAN PENCEGAH DIARE Yuspihana Fitrial; Rita Khairina; Ika K Oktaviyanti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 2 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
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 | Full PDF (662.779 KB) | DOI: 10.17844/jphpi.v15i2.6205

Abstract

Raw waterlilly seeds are known to have activity to prevent diarrhea. It has been proven through testing both in vitro and in vivo against E. coli K1.1 Enterophatogenic (EPEC), the bacteria that causes diarrhea. This study aimed to determine the biological activity of pre-cooked waterlilly seed flour as the prevention of diarrhea through in vivo testing. Results showed that mice fed a ransum substituted with waterlilly seed flour and intervented with EPEC had an increased in body weight 25% lower compared with controls, as well as a declining in fecal water content average of 2% a day after the EPEC intervention was stopped. Rationing followed by EPEC intervention did not increase the number of microbes, causing reduction in the number of E. coli, and did not cause a decrease in lactic acid bacteria (LAB). Rationing waterlilly seed flour shown to inhibit inflammation in the intestinal villi, preventing necrosis of the intestinal mucosa cell (jejenum), reduce inflammation, and prevent adhesion of E. coli in the intestinal mucosa.Key words: diarrhea, EPEC, jejunum, waterlily seeds pre-cooked flour
Physical, Chemical, and Microbiological Characteristics of Ronto During Storage Rita Khairina; Muhammad Nur Cahyanto; Tyas Utami; Sri Rahardjo
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
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 | Full PDF (230.783 KB) | DOI: 10.17844/jphpi.v19i3.15112

Abstract

AbstractThe purpose of this study was to determine the physical, chemical, and microbiological changes of ronto during storage at room and cold temperatures. Ronto was prepared by mixing fresh shrimp, salt, and rice with a ratio of 7 : 1 : 2 and fermented in a closed container for 14 days. Ronto produced was stored at room and cold (5oC) temperatures. Samples were withdrawn every 4 weeks and analyzed for its physical, chemical, and microbiological characteristics. The characteristic changes of ronto stored at low temperature were generally slower than those at room temperature. The changes in colour, viscosity, acidity, total volatile bases, and microbial counts were lower in ronto kept at 5oC compared to those in ronto kept at room temperature. The colour of ronto stored at low temperature remained red after 20 weeks, whereas the colour of ronto kept at room temperature turned brownish after 20 weeks.
Sifat Sensoris, Kimia dan Warna, Ronto pada Konsentrasi Garam dan Nasi yang Berbeda Nooryantini Soetikno; Susana Ristiarini; Rita Khairina
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)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (146.818 KB) | DOI: 10.17844/jphpi.v21i1.21451

Abstract

Ronto adalah produk fermentasi udang tradisional yang populer di pesisir pantai Kalimantan Selatan, terbuat dari campuran rebon (Acetes sp.), garam dan nasi yang difermentasi selama 2 minggu pada suhu kamar. Tujuan penelitian ini adalah untuk menentukan pengaruh garam dan nasi terhadap sifat sensoris, kimia dan warna ronto. Penelitian dirancang dengan rancangan acak lengkap faktorial (RALF), faktor pertama adalah konsentrasi garam (10, 11 dan 12%), faktor kedua adalah konsentrasi nasi (20 dan 30%). Hasil penelitian menunjukkan bahwa pemberian garam dan nasi berpengaruh terhadap kualitas sensoris, kimia, dan warna ronto. Perlakuan terbaik adalah penambahan  garam 12% dan nasi 20% dengan nilai sensoris warna 4,93, aroma 4,97, tekstur 3,97 dan kenampakan 4,57. Nilai pH 5,2, total asam 25,30 mg/g, TVB 94,14 mg N/100 gram dan Aw 0,89, warna ronto adalah L* = 44,36, a* = 11,89, dan b*= 8,45. 
MICROBIOTA IN MICE CONSUMING FERMENTED LOTUS (Nymphaea pubescens) SEEDS Iin Khusnul Khotimah; Rita Khairina
TROPICAL WETLAND JOURNAL Vol 2 No 1 (2016): Tropical Wetland Journal
Publisher : Postgraduate Program - Lambung Mangkurat University (ULM Press Academic)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/twj.v2i1.21

Abstract

The objective of this study was to evaluate microbiota in mice consuming fermented lotus seeds. There were two groups of mice studied, namely a group of mice given a standard diet (K), and a group of mice given standard ration added with fermented lotus seeds (TP). The parameters measured in the study were body weight of mice, total microbes, number of BAL, and number of E. coli, (14- and 28- day experiments). Each observation was repeated three times. The results showed that the consumption of fermented lotus seeds did not have any effect on microbiota (the number of microbes, BAL, and E. coli) in mice within the 28- day experiment, but the mice lost weight as much as 2.13%.
Co-Authors Albar Hidayat Dewi Kartika Sari Dita Amalia Mahmudah Ellyn Normelani Endang Sutriswati Rahayu Eni Harmayani Gusti Rusmayadi I Gusti Bagus Wiksuana Iin Khusnul Khotimah Iin Khusnul Khotimah Iin Khusnul Khotimah Iin Khusnul Khotimah Ika K Oktaviyanti Iryanti Fatyasari Nata Karenina Mursida Komang G Wiryawan MADE ASTAWAN Mala Nurilmala Muhammad Nur Cahyanto Muhammad Yazid Nooryantini Nooryantini Nooryantini Soetikno Nooryantini Soetikno Nooryantini Soetikno Nooryantini Soetikno, Nooryantini Nooryantini Sutikno Normayanti Normayanti Ristiarini, Susana Rizky Fadliani S. Nooryantini Soewarno S Soekarto Sri Dewi N. Sitorus Sri Rahardjo Tutik Wresdiyati - Tyas Utami Tyas Utami Yuspihana Fitrial Yuspihana Fitrial