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All Journal Panrita Abdi - Jurnal Pengabdian pada Masyarakat PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Fish Scientiae : Jurnal Ilmu-Ilmu Perikanan dan Kelautan Homeostasis: Jurnal Mahasiswa Pendidikan Dokter Carmin: Journal of Community Service Mutiara: Jurnal Penelitian dan Karya Ilmiah
Siti Aisyah
Universitas Lambung Mangkurat
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Other

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DAYA HAMBAT KITOSAN DARI CANGKANG LIMBAH BUDIDAYA KEPITING “SOKA” TERHADAP 4 ISOLAT BAKTERI PEMBENTUK HISTAMIN PADA IKAN TONGKOL (Euthynnus affinis) Siti Aisyah; Agustiana Agustiana; Rabiatul Adawyah; Candra Candra
Fish Scientiae Vol 7 No 1 (2017): Issue June-Fish Scientiae Journal
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

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Abstract

The purpose of this study was to determine the inhibition of chitosan from crab cultivation waste "soka" (Scylla sp) against histamine-forming bacteria in tuna (Euthynnus affinis). The formation of histamine on the cob caused by bacteria that canproduce the enzyme histidine decarboxylase to transform histidine into histamine. Several studies have described the ability of chitosan to inhibit the activity of histamine-formingbacteria. In this research, three stages, the first characterization of chitosan from crabshell waste cultivation "soka". Second, isolation of bacteria producing histamine on the cob and a third is testing the activity of chitosan against bacteria producing histamine.Characteristics of chitosan from crab shell waste cultivation "soka" is the water content of 10.07 %, 0.20 % fat, 1.42 % ash content, protein content 3.18 % and 58.99 % degree ofdeacetylation. The result of the isolation of bacterial symbionts on the cob re-examined inthe formation of histamine thus obtained 4 isolates that Serratia marcescens, Enterobacteriaceae sp, Enterobacter gergoviae and Citrobacter amalonaticus. Testing inhibition of chitosan against bacteria Serratia marcescens, Enterobacteriaceae sp,Enterobacter gergoviae and Citrobacter amalonaticus obtained a clear zone, respectively, are 0.54 ± 0.03 cm; 0.59 ± 0.01 cm; 0.41 ± 0.01 cm; and 0.40 ± 0.05 cm.
PENAMBAHAN EKSTRAK KEPALA UDANG GALAH (Macrobrachium rosenbergii de man) UNTUK MENINGKATKAN KANDUNGAN PROTEIN PADA PRODUK OLAHAN STICK Rabiatul Adawyah Adawyah; Siti Aisyah; Findya Puspitasari; Candra Candra
Fish Scientiae Vol 7 No 1 (2017): Issue June-Fish Scientiae Journal
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

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Abstract

This research aims to obtain an exact comparison between the volume of water and the weight of the giant freshwater prawn head (Macrobrachium rosenbergii de man) so as to increase the protein content in the processed products of sticks. The design used in the research was Completely Randomized Design (RAL) with 1: 1, 1: 2 treatment and without the addition of shrimp head extract (control). The parameters observed were organoleptic test, protein content, and water content. The result of this research showed that the extract of shrimp head with ratio 1: 1 resulted stick protein product 12,67%, while the treatment of prawns extract of prawn with ratio 1: 2 protein content was 13,24% and treatment without giving of shrimp head extract pole protein content only produce stick products with a protein content of 6, 21%. The addition extract of giant freshwater prawn head also yields a preferred flavor of the panelists compared to the treatment without the addition of a giant freshwter prawns head extract.
PENGARUH WAKTU PENGUKUSAN YANG BERBEDA TERHADAP KUALITAS PRESTO IKAN SEPAT SIAM (TRICHOGASTER PECTORALIS) Hardianti Hardianti; Siti Aisyah; Findya Puspitasari
Fish Scientiae Vol 7 No 2 (2017): Issue December-Fish Scientiae Journal
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

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Abstract

Presto is one the of the fish products processing by adding salt to the fish using high temperature and high pressure. The aim of this study was to know the effect of different steaming time on sepat siam (Trichogaster pectoralis) fish presto. The treatment used in this research is different steaming time (15, 30, 45 and 60 minutes) in the making of sepat siam fish presto. The result of this research showed that 45 minutes steaming time (treatment C) is the best treatment based on the organoleptic test in the specification ofthe texture and taste, but had no effect on the color and flavor specification and has no effect on chemical test for water content and protein (74.01% and 19.85%) respectively.
KOMPOSISI PROKSIMAT IKAN SEPAT RAWA (Trichogaster trichopterus Pall) CRISPY MENGGUNAKAN PERISA INSTANT Hafni Rahmawati; Siti Aisyah
Fish Scientiae Vol 8 No 1 (2018): Issue June-Fish Scientiae Journal
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (162.419 KB) | DOI: 10.20527/fishscientiae.v8i1.132

Abstract

Three-spot gourami is the most important fish commodity in East Borneo. The fish was only processed into fried salted fish and fermented fish such as wadi and bekasam until right now. The research of three-spot gouramy was only limited to fish salting and drying. One of the fish diversification processed was frying presto product that called fish crispy that has crisp and crunchy chacarteristics so its comfort to consume, adding with instant flavor (cheese, barbeque and sweet spicy) to increase product taste. There search on the fish crispy panelists acceptance with the addition of instant flavor produced the highest color and texture in cheese flavoring while the highest aroma and flavor value was in barbeque flavoring. The proximate composition of the product hasnot been analyzed. This study aims to learn the proximate composition and calcium of fish crispy using different instant flavoring. The treatment consisted of O (without seasoning), A (15% instant cheese flavoring), B (15% instant barbeque flavoring) and C(15% sweet spicy flavoring). Based on the proximate test, the treatment has a different effect on water, protein, fat and ash content. The B (barbeque) treatment is the best where the highest protein value is 58.24%.
PENGARUH PENAMBAHAN RIMPANG JAHE MERAH (Zingiber officinale varietas rubrum) YANG BERBEDA TERHADAP NILAI ORGANOLEPTIK OLAHAN DENDENG IKAN NILA (Oreochromis niloticus) Siti Aisyah; Findya Puspitasari; Rabiatul Adawyah; Riki Sanjaya
Fish Scientiae Vol 11 No 1 (2021): Issue June-Fish Scientiae Journal
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (98.995 KB) | DOI: 10.20527/fishscientiae.v11i1.172

Abstract

Dendeng adalah produk olahan daging tradisional khas Indonesia dan sampai saat ini minat masyarakat dalam mengonsumsi dendeng cukup tinggi. Dendeng didefinisikan sebagai makanan yang berbentuk lempengan yang terbuat dari irisan atau gilingan daging segar yang diberi bumbu dan dikeringkan. Dendeng yang berada di pasar kebanyakan mengandung air antara 9,9-35,5%, kadar gula antara 20- 52%, kadar garam antara 0,4-0,6%, kadar lemak antara 1,0-17,4%, serat kasar antara 0,4-15,5%, dan aw antara 0,4-0,5 (Purnomo, 1996). Dalam penelitian ini menggunakan 4 perlakuan yaitu Perlakuan yang diberikan adalah O (tanpa penambahan jahe merah), A penambahan jahe merah 1 %, B penambahan jahe merah 2 % dan C penambahan jahe merah 3%. Parameter yang diamati adalah uji organoleptik (rasa, warna, tekstur dan aroma). Berdasarkan penilaian panelis diketahui bahwa perlakuan C merupakan perlakuan terbaik dengan spesifikasi warna dengan nilai 2,7 yang dimana mendekati agak coklat kehitaman, untuk aroma dengan nilai 5,6 menyatakan mendekati kuat aroma bumbu, tekstur dengan nilai 4,2 menunjukan agak empuk, dan rasa dengan nilai 4,2 menyatakan cukup manis dan gurih. Dengan kadar air 33,19 % ,dan berdasarkan penelitian Harnisah dkk, kadar protein dendeng ikan nila sebesar 27,67 % yang dimana menurut Astawan, 2004 bahwa dendeng tergolong dalam bahan.makanan semi basah yaitu bahan pangan yang mempunyai kadar air tidak terlalu tinggi dan tidak terlalu rendah yaitu 15-50%. Dendeng ikan nila memiliki nilai rata-rata untuk uji organoleptik berbeda nyata pada setiap perlakuan terhadap spesifikasi warna, aroma, rasa dan tekstur. Hal ini menunjukan bahwa H1 dapat diterima pada pembuatan dendeng ikan nila Dendeng is a traditional Indonesian processed meat product and until now the public's interest in consuming beef jerky is quite high. Dendeng is defined as food in the form of plates made from sliced ​​or ground fresh meat which is seasoned and dried. Most of the jerky on the market contains water between 9.9-35.5%, sugar content between 20- 52%, salt content between 0.4-0.6%, fat content between 1.0-17.4%, crude fiber between 0.4-15.5%, and aw between 0.4-0.5 (Purnomo, 1996). In this study using 4 treatments, namely the treatments given were O (without the addition of red ginger), A was the addition of 1% red ginger, B was the addition of 2% red ginger and C was the addition of 3% red ginger. The parameters observed were organoleptic test (taste, color, texture and flavor). Based on the panelist's assessment, it is known that treatment C is the best treatment with a color specification with a value of 2.7 which is closer to dark brown, for an aroma with a value of 5.6 which indicates that it is close to the strong aroma of spices, the texture with a value of 4.2 indicates a bit soft, and the taste with a value of 4.2, it is quite sweet and savory. With a water content of 33.19%, and based on the research of Harnisah et al, the protein content of tilapia jerky is 27.67% which according to Astawan, 2004 that jerky is classified as a semi-wet food ingredient, namely food that has a water content that is not too high and not too low at 15-50%. Nile tilapia has an average value for the organoleptic test which is significantly different in each treatment with respect to color, flavor, taste and texture specifications. This shows that H1 is acceptable for making nile tilapia
VARIASI PENAMBAHAN TEPUNG TAPIOKA DAN TEPUNG TERIGU TERHADAP UJI ORGANOLEPTIK NUGGET BELUT (Monopterus Albus) Siti Aisyah; Findya Puspitasari; Rabiatul Adawyah; El Redha El Redha; Muhammad Adriani; Tri Dekayanti
Fish Scientiae Vol 11 No 2 (2021): Issue December-Fish Scientiae Journal
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (165.274 KB) | DOI: 10.20527/fishscientiae.v11i2.182

Abstract

Ikan Belut (Monopterus albus) secara maksimal dirubah bentuknya sehingga disukai menjadi bentuk olahan nugget. Nugget merupakan makanan siap saji yang sudah merakyat dan berupa olahan berbahan baku daging dan dilapisi dengan tepung dalam bentuk potongan-potongan kecil berwarna kuning keemasan. Penelitian ini bertujuan untuk memanfaatkan ikan belut menjadi bahan olahan, secara maksimal merubah bentuk tubuh belut yang kurang disukai menjadi olahan yang disukai, mendapatkan karakteristik nugget yang baik dan nilai kadar air sesuai SNI. Kesimpulan penelitian nugget belut berdasarkan keempat parameter dalam uji organoleptik dengan menggunakan 20 orang panelis tak terlatih yang menujukkan kualitas optimal adalah pada perlakuan B dengan penambahan tepung tapioka 10%, tepung terigu 10% dan kandungan kadar air, yaitu 48.32%. Eel (Monopterus albus) is maximally transformed so that it is preferred to be a processed nugget. Nugget is a fast food that is populist and consists of processed ingredients made from meat and contains flour in the form of small pieces of golden yellow. This study aims to utilize eels into processed materials, maximally change the body shape of the eels that are less preferred to processed high protein, get good nugget characteristics and water content values according to SNI. The conclusion of the study of eel nuggets based on the fourth parameter in the organoleptic test using 20 untrained panelists who showed optimal quality was in treatment B with the addition of 10% tapioca flour, 10% wheat flour and water content, which was 48.32%.
Hubungan Karakteristik Pemakaian Jilbab terhadap Kejadian Ketombe pada Mahasiswi PSPD Fakultas Kedoteran Universitas Lambung Mangkurat Siti Aisyah; Robiana M. Noor; Noor Muthmainnah
Homeostasis Vol 1, No 1 (2018)
Publisher : Homeostasis

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Abstract

Abstrack: The use of hijab is related to moist scalp. Humidity is a cause of dandruff incidence which characterized by the discovery of thin scales on the scalp and one of the risk factors of dandruff. This study aims to determine the relationship between characteristics of hijab usage that affect the dandruff incidence in female students of PSPD Medical Faculty Lambung Mangkurat University. This research is observational descriptive with purposive sampling technique. Number of subjects used were 150 people consist of 75 groups of female students with dandruff and 75 groups of female students with no dandruff. This study used questionnaire. The data will be analyzed by using chi square. The result showed that the characteristic of hijab usage to dandruff incidence were the use of dark hijab (64%), hijab layer usage (36%), wearing hijab ≥6 hours (10%). In the dandruff respondent, the hijab use <6 hours were 60 people (80%), the use of colored hijab were 75 people (100%), the use of hijab layer were 54 people (72%). The conclusion in this study there is a relationship between the duration of hijab usage, the colored hijab used to dandruff incidence. Value (p=0,000). Keywords: dandruff, hijab, female student of PSPD Abstrak: Penggunaan jilbab berkaitan dengan kelembaban kulit kepala. Kelembaban merupakan salah satu penyebab terjadinya ketombe yang ditandai dengan ditemukannya sisik tipis pada kulit kepala dan merupakan salah satu faktor risiko terjadinya ketombe. Penelitian ini bertujuan untuk mengetahui hubungan karakteristik pemakaian jilbab yang berpengaruh terhadap kejadian ketombe pada mahasiswi PSPD Fakultas Kedokteran Universitas Lambung Mangkurat. Penelitian ini bersifat observasional deskriptif dengan teknik purposive sampling. Subjek yang digunakan 150 orang yang terdiri dari 75 kelompok mahasiswi berketombe dan 75 kelompok mahasiswi tidak berketombe. Penelitian ini menggunakan kuesioner. Data akan dianalisis menggunakan chi square. Hasil penelitian menunjukkan hubungan karakteristik pemakaian jilbab terhadap kejadian ketombe adalah penggunaan jilbab berwarna gelap (64%) penggunaan lapisan jilbab (36%) lama pemakaian jilbab ≥ 6 jam (10%). Pada responden yang berketombe, lama pemakaian jilbab < 6 jam yaitu 60 orang (80%), penggunaan warna jilbab 75 orang (100%), penggunaan lapisan jilbab 54  orang (72%). Kesimpulan pada penelitian ini terdapat hubungan antara lama penggunaan jilbab, penggunaan warna jilbab terhadap kejadiaan ketombe. Nilai (p=0,000). Kata-kata Kunci: ketombe, jilbab, mahasiswi PSPD
PENGOLAHAN NUGGET DENGAN VARIASI PERBANDINGAN DAGING IKAN TOMAN (Channa micropeltes) DAN KENTANG (Solanum tuberomus) YANG BERBEDA TERHADAP UJI ORGANOLEPTIK Rabiatul Adawyah; Siti Aisyah; Fakhrezha Farrazky; El-Redha El-Redha; Muhammad Adriani
Fish Scientiae Vol 12 No 1 (2022): Issue June-Fish Scientiae Journal
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/fishscientiae.v12i1.188

Abstract

Ikan toman memang dikenal sebagai ikan yang mirip dengan gabus/ haruan. Ikan toman juga kurang diminati masyarakat karena rasa dagingnya yang kurang gurih dibandingkan ikan yang sejenisnya seperti gabus/haruan. Mengatasi hal ini maka dilakukan pengolahan produk ikan toman yaitu Nugget. Daging ikan toman ditambahkan pada pengolahan Nugget yang umumnya hanya dari daging giling dan daging ayam. Pada umumnya ikan toman hanya sebagai ikan konsumsi. Kemudian, dilkakukan pengolahan nugget ikan toman. Umumnya pengolahan nugget dengan penambahan tepung tapioka sebagai pengikat daging ikan dan bumbu, tetapi tekstur kurang disukai karena sangat alot, maka pada penelitian diganti dengan penambahan tepung terigu yang disubtitusikan dengan kentang. Perlakuan yang terbaik untuk organoleptic adalah pengolahan nugget dengan perbandingan ikan toman dan kentang berbanding 1:4. Kadar air nugget ikan dengan penambahan kentang memenuhi standard, karena berdasarkan SNI 7758 :2013 pesyaratan mutu nugget ikan untuk kadar air yang dikandung maksimal 60%. Red snakehead is known as a fish similar to cork / haruan. Red snakehead is also less popular with the public because of the taste of the meat that is less savory than fish of the like such as cork / haruan. Overcoming this, the processing of toman fish products is Nugget. Toman fish meat is added to nugget processing which is generally only from ground meat and chicken meat. In general toman fish only as fish consumption. Then, the processing of red snakehead nuggets. Generally processing nuggets with the addition of tapioca flour as a binder of fish meat and seasoning, but the texture is less preferred because it is very tough, so in the study replaced with the addition of wheat flour substituted with potatoes. The best treatment for organoleptics is the processing of nuggets with a ratio of red snakeheadtoman and potatoes versus 1:4. The moisture content of fish nuggets with the addition of potatoes meets the standard, because based on SNI 7758: 2013 the quality requirements of fish nuggets for the maximum water content contained are 60%
PENGEMBANGAN FILLET IKAN PATIN MENJADI BAKSO UNTUK MEMBERDAYAKAN PEMBUDIDAYA IKAN PATIN KECAMATAN KARANG INTAN KABUPATEN BANJAR Muhammad Ahsin Rifa'i; Candra; Muzdalifah; Siti Aisyah; Hadiratul Kudsiah; M. Sauqi Mubaroq
Panrita Abdi - Jurnal Pengabdian pada Masyarakat Vol. 6 No. 4 (2022): Jurnal Panrita Abdi - Oktober 2022
Publisher : LP2M Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/pa.v6i4.21968

Abstract

One of the production centers of aquacultured catfish in South Kalimantan Province is Banjar Regency, so Banjar Regency has the potential as a significant supplier of raw materials for various processed catfish such as sausages and fish balls. Catfish have a high protein and moderate fat content, namely protein reaching 16.1%, and fat, reaching 5.7%. Fish meatballs are various preparations made from fish meat, which are crushed and mixed with other ingredients, formed into spheres or desired shapes, and then boiled. The service activity was transferring technology for processing catfish meatballs and packaging with counseling and mentoring methods. The service results show that the target audience has increased their knowledge and skills in processing catfish-based meatballs and how to package them. --- Salah satu pusat produksi ikan patin hasil budidaya di Provinsi Kalimantan Selatan adalah Kabupaten Banjar sehingga Kabupaten Banjar berpotensi sebagai pemasok utama bahan baku aneka olahan ikan patin seperti sosis dan bakso ikan. Ikan patin memiliki kandungan kandungan protein yang tinggi dan kandungan lemak yang sedang, yaitu protein mencapai 16,1% dan lemak mencapai 5,7%. Bakso ikan adalah aneka olahan berbahan utama daging ikan yang dilumatkan dan dicampur bahan lain, kemudian dibentuk menjadi bulatan atau bentuk lainya yang diinginkan, dan selanjutnya direbus. Kegiatan pengabdian yang dilaksanakan adalah alih teknologi pengolahan bakso ikan patin dan pengemasannya dengan metode penyuluhan dan pendampingan. Hasil pengabdian menunjukkan khalayak sasaran telah meningkat pengetahuan dan keterampilannya dalam mengolah bakso berbahan dasar ikan patin dan cara mengemasnya.
Asistensi Mengajar di Yayasan Sulamuttarbiyah Barito Kuala Amirul Azis Anshari Muda; Aulia Ahmad Fauzi Noor; Dina Selvia; Muhammad Andrean Lazuardi; Muhammad Choirul Hadi Santoso; Nana Fitriani; Siti Aisyah; Syah Warunadwipa Andiantosa
Carmin: Journal of Community Service Vol. 1 No. 2 (2021)
Publisher : Borneo Research and Educatin Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (685.363 KB) | DOI: 10.59329/carmin.v1i2.40

Abstract

The objectives of the program "Merdeka Learning Merdeka Campus" are to provide opportunities for students who have an interest in education, to participate in conveying their knowledge, to deepen their understanding of science itself, to participate in efforts to equalize the quality of education and to support the relevance of basic education and education. Secondary education with higher education, and the times. This activity is carried out for approximately 45 days that supports students in implementing the Merdeka Learning program at the Merdeka Campus to be directly involved in the real world. In this activity, students help teachers teach, assist school administrators, and help complete teaching facilities. Then from the results of this experience, the author can conclude that this program is very helpful for teachers or schools, where this program is useful and also beneficial for students.
Co-Authors Agustiana Agustiana Amirul Azis Anshari Muda Annisa Qurratul’ain Aulia Ahmad Fauzi Noor Candra Candra Candra Dina Selvia El Redha Fakhrezha Farrazky Findya Puspitasari Hadiratul Kudsiah Hafidzatul Ilmi Kamila Hafni Rahmawati Hardianti Hardianti Iin Khusnul Khotimah M. Ahsin Rifa’i M. Sauqi Mubaroq Muhammad Adriani Muhammad Andrean Lazuardi Muhammad Choirul Hadi Santoso Nana Fitriani Noor Muthmainnah Rabiatul Adawyah, Rabiatul Riki Sanjaya Robiana M. Noor Syah Warunadwipa Andiantosa Tri Dekayanti