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All Journal Jurnal FishtecH Seminar Nasional Lahan Suboptimal Jurnal Perikanan Jurnal Abdi Insani PUBLIKASI PENELITIAN TERAPAN DAN KEBIJAKAN Buguh: Jurnal Pengabdian Kepada Masyarakat
Guttifera Guttifera
Universitas Sumatera Selatan
Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences Other

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Analisis Kesukaan Fillet Ikan Gabus Sambal Tempoyak dalam Kemasan Standing Pouch Solusi di Era Pandemi Selly Ratna Sari; Elmeizy Arafah; Guttifera Guttifera
Seminar Nasional Lahan Suboptimal 2021: Prosiding Seminar Nasional Lahan Suboptimal ke-9 “Sustainable Urban Farming Guna Meningkatkan
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Abstract

Arafah, E, Sari R, Guttifera G. 2021. Snakehead fish tempoyak  sauce fillets in standing pouch packaging solution in era pandemic. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-9 Tahun 2021, Palembang  20 Oktober 2021. pp. 884-890.  Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI). Tempoyak is local product from South Sumatera made from fermented durian. Snakehead fish tempoyak sauce is a diversification product that available throughout the year. Snakehead fish tempoyak sauce in packaging pouch could be a choice as typical souvenir from South Sumatera and at the same time support Food for Tourism program or even as alternative souvenir from Palembang and solution in era pandemic. This study aimed to found the greatest formula between tempoyak and condiment to produce prefer and nutritious e.g. protein of tempoyak sauce. This study used different treatment for the amount of tempoyak i.e. A) A1 =  40 g, A2 = 50 g and A3 = 60 g. Different amount of condiment i.e. (B): B1= 100 g B2= 200 g and B3= 300 g. The organoleptic properties analysis such as appearance,  texture and taste were determined. All the treatments were not statistically significant. Whereas, taste panelis testing result indicated both like and very like. The result showed that A3B2 combination with 60 g tempoyak dan 300 g condiment was the greatest treatment. So then, snakehead fillet tempoyak sauce was accepted by panelis.
PENINGKATAN PEMAHAMAN SISWA SMA N 1 DAN SMA N 10 PALEMBANG TENTANG MORFOLOGI, BUDIDAYA IKAN SERTA KOMPOSISI GIZI IKAN DI DESA SUNGAI DUA KABUPATEN BANYUASIN Selly Ratna Sari; Elmeizy Arafah; Guttifera Guttifera; Raudhatus Sa'adah; Rizki Eka Puteri; Donny Prariska; Efano Safitri
BUGUH: JURNAL PENGABDIAN KEPADA MASYARAKAT Vol. 2 No. 3 (2022)
Publisher : Badan Pelaksana Kuliah Kerja Nyata Universitas Lampung

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Abstract

Kegiatan PKM  memberikan peningkatan pemahaman kepada siswa SMA N 1 dan SMA N 10 Palembang,  selain itu membuat masyarakat akan lebih gemar mengonsumsi ikan setelah mengetahui kandungan gizi pada ikan dan salah satu perkenalan kepada Masyarakat tentang Prodi Ilmu Perikanan di Universitas Sumatera Selatan Palembang. Kegiatan pengabdian kepada masyarakat yang bertujuan untuk masyarakat mengetahui informasi lebih banyak tentang ikan dari budidaya, jenis ikan, karakteristik ikan sampai kandungan gizi ikan dan media perkenalan Program Studi Ilmu Perikanan Universitas Sumatera Selatan  kepada masyarakat Palembang khususnya Siswa-siswi dan guru Sekolah Menengah Atas di wilayah Palembang. Pengabdian Kepada Masyarakat ini dilaksanakan pada bulan Juli sampai Agustus 2020 yang bertempat Laboratorium Lapangan Prodi Ilmu Perikanan Fakultas Pertanian Universitas Sumatera Selatan dan Desa Sungai Dua Kabupaten Banyuasin Sumatera Selatan. Kegiatan diawali dengan pembuatan proposal, penyusunan materi, perkenalan tim Pengabdian Kepada Masyarakat, membuat leaflet, memberikan materi, Monitoring dan  Evaluasi.
Antioxidant Activity of Chitosan Fishery Products combine gambir with glucose as a functional natural preservative for processed food Selly Ratna Sari; Susiana Susiana; Guttifera Guttifera; Raudhatus Sa’daah
Jurnal FishtecH Vol 11, No 2 (2022)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v11i2.19019

Abstract

The purposed study was to re-optimize preservation before it becomes a preservative solution, so this study was carried out to find the right formulation between glucose and gambir concentrations. The experimental design used was a complete Randomized Rancagan conducted with three groups. The treatment was gambir concentration (A): A1 = 2% A2 = 4% and A3 = 6%, using the same concentration of chitosan and glucose 1%. The research carried out during the proposal included sample preparation and modification between glucose chitosan and gambir into a preservative solution. Antioxidant testing is testing using the DPPH method The best antioxidant in the A1 treatment with the lowest IC50 value of 75.91% and the highest brown color in the A3 treatment, namely the treatment with a gambir concentration of 6%.
PENERAPAN INOVASI PEMBUATAN IKAN LELE ASAP INTRODUKSI GAMBIR PADA POKLAHSAR RULE (RUMAH LELE) ATHALLAH Selly Ratna Sari; guttifera Guttifera; rizki eka puteri; siti lestari; maya resta kanya
Jurnal Abdi Insani Vol 10 No 1 (2023): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v10i1.878

Abstract

Rule Athallah has developed several processed fishery products, especially processed catfish-based products since 2017. Some of the superior products developed are smoked catfish, shredded catfish, let's go (ready-to-fry seasoned catfish), various crackers. The production and marketing process is carried out on an MSME scale and there has been no application of product development innovations to improve the quality of the products to be marketed. This activity aims to increase the value of smoked catfish products, increase the selling value of smoked catfish products produced by Poklahsar Rule Athallah so that the resulting products are able to reach a larger market. The activities carried out included counseling regarding the potential use of gambier in smoked catfish and hands-on training on making smoked catfish with the introduction of gambier. The material presented at the extension was followed by training on the role of gambier DNA production in fishery products. The partner of this activity is Poklahsar Rule Athallah. The implementation of activities is carried out offline, both counseling and direct training. Participants were given training on the procedure for selecting raw materials in the form of the right fresh fish, fish cutting techniques and lastly adding gambier to catfish before the smoking process was carried out. The series of service activities carried out is a solution to the problems faced by partners in increasing the value of products sold. The application of innovation in the form of the introduction of gambier in fishery products can directly increase the functional value of the resulting smoked catfish product. community service activities in the form of implementing innovations that can have an impact on sales which will later increase the income of members who are members of the Poklahsar Rule Athallah.
MODIFIKASI KITOSAN ASAP CAIR Cocos nucifera SEBAGAI PENGAWET ALAMI PANGAN (ANTIBAKTERI Staphylococcus aureus) Selly Ratna Sari; Maya Resta Kanya; Rani Ria Rizki; Guttifera Guttifera; Agung Riswandi
Jurnal Perikanan Vol 13 No 4 (2023): JURNAL PERIKANAN
Publisher : Program Studi Budidaya Perairan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v13i4.645

Abstract

Pengawet menjadi salah satu bahan tambahan pangan yang semakin sering digunakan. Terlebih lagi dengan kemajuan teknologi produksi pangan. Pengawet alami sangat diperlukan untuk mengganti penggunaan formalin yang banyak beredar di masyarakat. Penelitian ini memiliki tujuan untuk mengetahui aktivitas antibakteri kitosan kombinasi asap cair dari tempurung kelapa (C. nucifera) sebagai pengawet alami. Pengujian dengan bakteri Staphylococcus aureus. Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yang diulang sebanyak tiga kali. Perlakuan penelitia yaitu A0 (1% Kitosan + 1% Asam Asetat + 1% Glukosa), A1 (1% Kitosan + 1% Asam Asetat + 1% Glukosa + 1% Asap Cair), A2 (1% Kitosan + 1% Asam Asetat + 1% Glukosa + 3% Asap Cair) dan A3 (1% Kitosan + 1% Asam Asetat + 1% Glukosa + 5% Asap Cair). Hasil penelitian menunjukkan bahwa hasil aktivitas antibakteri asap cair tempurung kelapa (Cocos nucifera) berpengaruh nyata terhadap aktivitas bakteri Staphylococcus aureus. Aktivitas antibakteri terjadi karea muatan positif antara kitosan glukosa menghasilkan ikatan muatan negatif. Muatan tersebut menyebabkan membrann sel pecah dan membentuk antibakteri. Konsentrasi aktivitas antibakteri dan antioksidan terbaik adalah perlakuan adalah perlakuan A3 (konsentrasi 1% kitosan + 1% glukosa + 3% asap cair tempurung kelapa) yang mendapat hasil yang optimal terhadap bakteri Staphylococcus aureus.
Karakteristik Pempek Dengan Penambahan Karagenan Sebagai Bahan Aditif Untuk Mempertahankan Kekenyalan Selama Proses Penyimpanan Suhu Rendah (Frozen) Guttifera Guttifera; Selly Ratna Sari; Desri Yesi
Publikasi Penelitian Terapan dan Kebijakan Vol 6 No 2 (2023): Publikasi Penelitian Terapan dan Kebijakan
Publisher : Badan Penelitian dan Pengembangan Daerah Provinsi Sumatera Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46774/pptk.v6i2.540

Abstract

Pempek has a short shelf life, so many pempek entrepreneurs market it frozen. The freezing process can cause pempek to lose its elasticity and become mushy when re-cooked. The change in texture results in a lack of consumer liking, so it is necessary to add carrageenan additives to overcome this problem. The purpose of this study was to determine the effect of carrageenan on the characteristics of frozen pempek in terms of physical, chemical and microbiological. This study used a non-factorial complete randomized design (CRD) with treatments including the concentration of carrageenan (A): A0 = 0%, A1 = 0.5%, A2 = 1% and A3 = 1.5%. Parameters determined included chemical (moisture and protein content), physical (texture), and microbiological (total plate count). The results showed that the sample formulation A3 (addition of carrageenan 1.5%) produced the highest texture (most chewy) which is 626.82, the lowest TPC and water concentration TPC 3.17 x 105 and 57.63% and protein 14.45. The addition of carrageenan in the manufacture of frozen pempek is able to maintain the chewiness of pempek that has been stored for 4 weeks in frozen storage with a re-cooking process.
Co-Authors Agung Riswandi Desri Yesi Donny Prariska Efano Safitri Elmeizy Arafah maya resta kanya Rani Ria Rizki Raudhatus Sa'adah Raudhatus Sa’daah Rizki Eka Puteri Selly Ratna Sari Selly Ratna Sari Selly Ratna Sari Siti Lestari Susiana Susiana