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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Dinamika Penelitian Industri JPSriwijaya Jurnal FishtecH e-Jurnal Rekayasa dan Teknologi Budidaya Perairan Seminar Nasional Lahan Suboptimal Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Jurnal Abdi Insani Buguh: Jurnal Pengabdian Kepada Masyarakat Clarias : Jurnal Perikanan Air Tawar Jurnal Ilmu Komunikasi Balayudha (JIKOBA)

Selly Ratna Sari

Ilmu Perikanan, Fakultas Pertanian, Universitas Sumatera Selatan

Author-ID : 373301

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Neuroscience Public Health Social Sciences Other

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QUALITY PROFILE OF SMOKED AFRICAN SHARPTOOTH CATFISH (CLARIAS GARIEPINUS) TREATED WITH UNCARIA GAMBIER (UNCARIA GAMBIR ROXB) Sari, Selly Ratna; Agustini, Sri; Wijaya, Agus; Pambayun, Rindit
Jurnal Dinamika Penelitian Industri Vol 28, No 2 (2017): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

The purpose of this research was to study antibacterial properties of gambier on the quality charecteristic of smoked African sharptooth catfish (Clarias gariepinus) Â which was marinated byÂ antibacterial gambier, and to review the effect of concentration and marination time of gambier on the physical, chemical and microbiology characteristic of smoked African sharptooth catfish. Research applied completely randomized design with the concentration of gambier and marination time as treatment with 3 replication.The concentration of gambier consist of A1 (0%), A2 (2%), A3 (4%) and A4 (6%). The marination time consist ofÂ B1 (15 minute), B2 (30 minute) and B3 (45 minute). The parameters were Water activity (aw), Protein content, Texture, color (L*lightness, C*chroma and H*hue) and Total plate count (TPC). Test result showed that theÂ Â concentrationÂ and marination time had significant effect on characteristic of smoked African sharptooth catfish. The characteristic of smoked African sharptooth catfish were: water activity (0.78-0.86), Protein content (30.57-33.47%), texture (717.6-835.2 gf), color L* (27.8-37.8), C* (4.1-6.3%), H*(21.8-34.2o), TPC (2.36-5.49 Log Cfu/g) and the best treatment was A4B3 (6% 45 m). All treatment showed the characteristic of smoked African sharptooth catfish which was introduced with gambier had better characteristic than control.

STUDY OF WATER PHYSICS, CHEMISTRY, AND BIOLOGY QUALITY IN SWAMP WATER HIGH TIDE CONDITIONS IN BANYUASIN REGENCY, SOUTH SUMATERA Sa'adah, Raudhatus; Puteri, Rizki Eka; Sari, Selly Ratna
e-Jurnal Rekayasa dan Teknologi Budidaya Perairan Vol 9, No 2 (2021)
Publisher : University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/.v9i2.p1093-1100

This study was conducted in tidal lowland at Banyu Urip Village, Tanjung Lago District, Banyuasin Region, South Sumatera. Samples were collected two times. The water sample was collected during high tide in primary, secondary, and tertiary canals. The result showed the seasonal variation of physical and chemical water parameters such as temperature 27 â€“ 30 ÂºC, pH 3 â€“ 5, DO 3.7 â€“ 4.5 mg/l, phosphate 0.01 â€“ 0.02 mg/l, TSS 108 â€“ 232 mg/l, and EC 11 â€“ 107 Âµmhos/cm. This study also identified 10 classes and 10 genera of phytoplankton. It has potential as a natural food source. The result revealed that physical and chemical water quality parameters were still suitable for aquaculture based on Government regulation of Republic Indonesia number 82 year 2001 about water criteria class III for fisheries. Meanwhile, the great challenge of tidal lowland for fishery management is low pH. Therefore, pre-treatment to increase pH before fish rearing is required.

Aktivitas Antibakteri Kitosan Monosakarida Kompleks sebagai Penghambat Bakteri Patogen pada Olahan Produk Perikanan: Antibacterial Of Chitosan Monosaccharide Complex As An Inhibitor Of Pathogenic Bacteria For Fishery Products Selly Ratna Sari; Ace Baehaki; Shanti Dwita Lestari; Elmeizy Arafah; Guttifera
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 3 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(3)
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 | DOI: 10.17844/jphpi.v23i3.32717

Penelitian ini bertujuan untuk mengetahui aktivitas antibakteri kitosan modifikasi monosakarida sebagai potensi pengawet alami untuk olahan produk perikanan. Pengawetan Alami kitosan monosakarida kompleks dibuat dengan cara memodifikasi kitosan dengan gula monosakarida yang disterilisasi menggunakan autoklaf dengan variasi 1% glukosa, 1% galaktosa dan 1% fruktosa. Analisis pengawetan dibuktikan dengan menguji aktivitas bakteri Vibrio cholerae yang sering digunakan untuk indikasi kerusakan produk perikanan. Kitosan yang dimodifikasi menujukkan lebih baik dibandingkan penggunaan kitosan tanpa modifikasi (kontrol).kitosan dengan modifikasi fruktosa menunjukkan daya hambat bakteri tertinggi bakteri Vibrio cholerae yaitu 9 mm. Hasil terbaik yaitu gula fruktosa. Pengawet alami seperti ini sangat dibutuhkan sebagai pengawet pada produk perikanan baik masyarakat maupun industri dan dapat menjadi alternatif bahan pengawet alami.

QUALITY PROFILE OF SMOKED AFRICAN SHARPTOOTH CATFISH (CLARIAS GARIEPINUS) TREATED WITH UNCARIA GAMBIER (UNCARIA GAMBIR ROXB) Selly Ratna Sari; Sri Agustini; Agus Wijaya; Rindit Pambayun
Jurnal Dinamika Penelitian Industri Vol 28, No 2 (2017): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

The purpose of this research was to study antibacterial properties of gambier on the quality charecteristic of smoked African sharptooth catfish (Clarias gariepinus) which was marinated by antibacterial gambier, and to review the effect of concentration and marination time of gambier on the physical, chemical and microbiology characteristic of smoked African sharptooth catfish. Research applied completely randomized design with the concentration of gambier and marination time as treatment with 3 replication.The concentration of gambier consist of A1 (0%), A2 (2%), A3 (4%) and A4 (6%). The marination time consist of B1 (15 minute), B2 (30 minute) and B3 (45 minute). The parameters were Water activity (aw), Protein content, Texture, color (L*lightness, C*chroma and H*hue) and Total plate count (TPC). Test result showed that the concentration and marination time had significant effect on characteristic of smoked African sharptooth catfish. The characteristic of smoked African sharptooth catfish were: water activity (0.78-0.86), Protein content (30.57-33.47%), texture (717.6-835.2 gf), color L* (27.8-37.8), C* (4.1-6.3%), H*(21.8-34.2o), TPC (2.36-5.49 Log Cfu/g) and the best treatment was A4B3 (6% 45 m). All treatment showed the characteristic of smoked African sharptooth catfish which was introduced with gambier had better characteristic than control.

KELANGSUNGAN HIDUP LOBSTER PASIR Panulirus homarus YANG DIPELIHARA PADA SISTEM RESIRKULASI Donny Prariska; Eddy Supriyono; Dinar Tri Soelistyowati; Rizki Eka Puteri; Selly Ratna Sari; Raudhatus Sa'adah; Guttifera
Clarias : Jurnal Perikanan Air Tawar Vol. 1 No. 1 (2020): Jurnal Perikanan Air Tawar "Clarias"
Publisher : Universitas Sumatera Selatan

Penelitian ini bertujuan untuk mengevaluasi padat tebar terhadap tingkat kelangsungan hidup dan respon fisiologis terbaik pada pemeliharaan lobster pasir yang dipelihara pada sistem resirkulasi. Penelitian dilaksanakan dengan menggunakan rancangan acak lengkap (RAL) dengan 3 perlakuan kepadatan lobster pasir berbeda, yaitu kepadatan 15 ekor/m2, 25 ekor/m2 dan 35 ekor/m2 dengan 2 kali ulangan. Penelitian dilakukan dengan menggunakan lobster berukuran bobot rata-rata 83.13±1.11 g yang dipelihara selama 30 hari. Parameter yang diamati dalam penelitian ini meliputi kualitas air, respon fisiologi seperti frekuensi molting dan kinerja produksi. Hasil penelitian menunjukkan padat penebaran lobster Panurilus homarus terbaik adalah kepaadatan 35 ekor/m2 dengan kelangsungan hidup mencapai 95,71%, frekunsi molting mencapai 14,3% dan koversi pakan selama penelitian adalah 7,1. Bobot dan panjang akhir yang dari setiap perlakuan adalah 113,72±7,34 gram dan 128,21±1,76 cm. Padat penebaran tertinggi mampu meningkatkan efisiensi dan efektivitas dalam produksi budidaya, meskipun pada parameter pertumbuhan, tingkat kelangsungan hidup dan respon fisiologi tidak menunjukkan hasil berbeda nyata pada tiap perlakuan.

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

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.

Karakteristik Sensoris Microwaveable Kemplang Palembang dengan Perbedaan Ketebalan dan Level Daya pada Proses Pematangan Guttifera; Selly Ratna Sari; Filli Pratama; Tri Wardani Widowati; Donny Prariska
Clarias : Jurnal Perikanan Air Tawar Vol. 1 No. 1 (2020): Jurnal Perikanan Air Tawar "Clarias"
Publisher : Universitas Sumatera Selatan

Tujuan penelitian ini adalah untuk mengetahui tingkat kesukaan konsumen terhadap kempalang Palembang yang dimatangkan dengan menggunakan microwave oven. Penelitian ini melakukan pengujian organoleptik dengan menggunakan metode uji hedonik, terhadap aroma, rasa, dan tekstur (kerenyahan) kemplang Palembang. Pengujian dilakukan dengan menggunakan 25 panelis, dan dinilai pada skala 1 – 7. Hasil uji organoleptik dianalisis dengan statistik non parametrik menggunakan uji Friedman-connover. Faktor yang digunakan dalam penelitian ini adalah faktor C (ketebalan kerupuk: C1 = 3mm, C2 = 4mm, C3 = 5mm) dan faktor D (level daya: D1 = automatic W, D2 = 560 W). Hasil penelitian menunjukkan bahwa skor tertinggi tingkat kesukaan panelis terhadap aroma kemplang terdapat pada perlakuan C1D1 (ketebalan 3 mm, automatic watt) dan C1D2 (ketebalan 3 mm, 560 watt) sedangkan untuk skor tertinggi tingkat kesukaan panelis terhadap tekstur kemplang terdapat pada perlakuan C1D1 (ketebalan 3 mm, automatic watt) sedangkan untuk aroma kemplang menunjukan hasil berpengaruh tidak nyata.

ANALISIS KARAKTERISTIK TOKO PEMPEK BERDASARKAN BAHAN BAKU DI KOTA PALEMBANG Gemala Cahya; Selly Ratna Sari; Elisa Wildayana; Lifianthi
Clarias : Jurnal Perikanan Air Tawar Vol. 1 No. 1 (2020): Jurnal Perikanan Air Tawar "Clarias"
Publisher : Universitas Sumatera Selatan

Penelitian ini bertujuan untuk mengidentifikasi karakteristik toko pempek berdasarkan kualitas. Penelitian dilaksanakan di enam toko berbeda berdasarkan grade. Grade meliputi Grade I, II,III, IV, V, dan IV. Toko Pempek dibuat berdasarkan grade bahan baku. Bahan baku dari ikan giling. Ikan giling yang digunakan pada Grade I (Ikan kakap dan Ikan Gabus), Grade II (Ikan Gabus), Grade III (Ikan Tenggiri), Grade IV (Ikan Gabus), Grade V (Ikan Tenggiri, Ikan gabus dan Ikan Putak) dan Grade VI (Ikan Belido). Berdasarkan Bahan Baku Pempek Ikan dengan Grade terbaik adalah Grade VI. Hal tersebut dikarenakan Toko membuat pempek menggunakan ikan Giling dengan kualitas bahan baku terbaik yaitu ikan belido giling.

Karakteristik Fisik Pakan Ikan Buatan dengan Substitusi Manure Ayam Rizki Eka Puteri; Raudhatus Sa'adah; Selly Ratna Sari; fitria tsani farda; efano Iga Safitri
Clarias : Jurnal Perikanan Air Tawar Vol. 2 No. 1 (2021): Jurnal Perikanan Air Tawar "Clarias"
Publisher : Universitas Sumatera Selatan

Livestock waste including poultry manure can be used as an alternative feedstuff for fish feed. Manure is an alternative protein source to reduce the use of protein raw materials for feed which is very expensive.The objective of this study was to evaluate physical quality of pellet supplemented with manure poultry with different level (10% and 15%). A completely randomized with 3 treatments and 4 replicates was used. Parameters observed were the buoyance, water stability and pellet hardness. The result showed suplementation of manure poultry up to 15% had no significant effect to buoyance, water stability and pellet hardness. In conclusion, feed formulated with manure poultry did not negatively affected water stability and pellet hardness. Feed technology to increase the buoyancy is required.

KARAKTERISTIK TOKO PEMPEK BERDASARKAN FASILITAS DI KOTA PALEMBANG Gemala Cahya; Selly Ratna Sari; Lifianthi; Elisa Wildayana
Clarias : Jurnal Perikanan Air Tawar Vol. 2 No. 1 (2021): Jurnal Perikanan Air Tawar "Clarias"
Publisher : Universitas Sumatera Selatan

This research aims to identify the characteristics of pempek stores based on facilities. The research was conducted in six different stores by grade. Grades include Grade I until IV. Pempek stores are made based on the grade of facilities. Facilities include place, atmosphere and comfort. Grade I has open room, facilities and infrastructure. Grade II has open space room, adequate infrastructure facilities. Grade III has open and closed room, more complete facilities and infrastructure. Grade V has a closed space and facilities are quite complete while grade VI has the most complete closed room, facilities and infrastructure compared to other grades. So that grade VI has the most complete character.

Co-Authors Ace Baehaki Agus Srimudin Agus Wijaya Agus Wijaya Agus Wijaya Agustini, Sri Dinar Tri Soelistyowati Donny Prariska Eddy Supriyono efano Iga Safitri Efano Safitri eka nurrizah Elisa Wildayana Elmeizy Arafah Elmeizy Arafah Elmeizy Arafah Filli Pratama Fitria Tsani Farda Gemala Cahya Gemala Cahya Gemala Cahya Guttifera Guttifera Guttifera Eka Guttifera Guttifera Guttifera Guttifera Guttifera Inayatullah, Ahlam Ion Tarsardo Sianturi Lifianthi, Lifianthi Lukman Mardiana maya resta kanya Muhammad Sumsanto Pikha bimon Puteri Anugerah Rani Rizki Raudhatus Sa'adah Raudhatus Sa'adah Raudhatus Sa'adah Raudhatus Sa’adah Raudhatus Sa’daah Rindit Pambayuan Rindit Pambayun Rindit Pambayun Rindit Pambayun rizki Eka Puteri Rizki Eka Puteri Rizki Eka Puteri Puteri Rizki Eka Puteri, Rizki Eka Sa'adah, Raudhatus Shanti Dwita Lestari Shanti Dwita Lestari Siti Lestari Sri Agustini Susiana Susiana Tri Wardani Widowati Wijaya, Agus

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