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Modal Sosial Masyarakat Dusun Melayang dalam Pemanfaatan Buah Tengkawang di Hutan Adat Pikul DEWITA, DEWITA; Roslinda, Emi; Kartikawati, Siti Masitoh
jurnal TENGKAWANG Vol 10, No 2 (2020): JURNAL TENGKAWANG
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jt.v10i2.40980

Abstract

AbstrakModal sosial adalah kemampuan masyarakat untuk bekerjasama demi mencapai suatu tujuan bersama didalam suatu kelompok. Hutan Adat Pikul memiliki potensi tengkawang yang sangat melimpah yang dimanfaatkan masyarakat sekitar hutan untuk memenuhi kebutuhan hidup. Penelitian ini bertujuan mengetahui modal sosial masyarakat yang terdiri dari modal sosial kognitif dan struktural dan hubungan modal sosial terhadap pemanfaatan buah tengkawang di hutan Adat Pikul. Penelitian ini menggunakan konsep uphoff, dengan metode survei, teknik pengumpulan data dengan wawancara menggunakan kuesioner dan wawancara mendalam kepada responden kunci. Responden dalam penelitian ini adalah masyarakat Dusun Melayang yang memanfaatkan buah tengkawang yang dipilih secara sengaja (purposive sampling) yang terdiri dari 30 orang. Besarnya tingkat modal sosial masyarakat analisis menggunakan persamaan selang nilai dan hubungan modal sosial dianalisis menggunakan uji koefisien Peringkat Sperman. Hasil penelitian menunjukan bahwa modal sosial dalam pemanfaatan buah tengkawang pada masyarakat Dusun Melayang tergolong tinggi. Modal sosial kognitif yang terdiri dari kepercayaan, kerjasama dan solidaritas serta Modal sosial struktural yang terdiri dari aturan, peranan, dan jaringan keduanya tergolong tinggi. Hubungan modal sosial terhadap pemanfaatan tengkawang memiliki hubungan yang searah dan kuat, kedua unsur modal sosial Kognitif dan struktural berhubungan sangat nyata terhadap pemanfaatan tengkawang. Korelasi nyata yang terjadi berupa korelasi positif yang menunjukkan semakin tinggi tingkat modal sosial struktural dan modal sosial kognitif yang terbentuk, semakin baik pula pemanfaatan buah tengkawang di hutan Adat Pikul.Kata kunci: Modal Sosial, Buah Tengkawang, Hutan Adat PikulAbstractThe Social capital is the ability of the community which work together to achieve a common goal within group. Pikul costomary forest has the potential of tengkawang that was abundant and utilized by the community around the forest to fulfill their daily needs. This study aimed to determine community social capital consists of cognitive and structural social capital and the relationship of social capital how to use of tengkawang fruit in the Pikul indigenous forest. This study used the concept of upoff, with survey methods, data collection techniques with interviews used questionnaires and in-depth interviews with key respondents. Respondents in this study were Melayang Hamlet community who used tengkawang fruit intentionally (purposive sampling) which consist of 30 people. The magnitude level of social capital used the value interval equation and the relationship of social capital was analyzed of Sperman rating coefficient test. The results showed the social capital in used tengkawang fruit in Melayang sub-village was classified as "high". The cognitive social capital consists of trust, cooperation and solidarity. The structural social capital consists of rules, roles, and networks were both classified as "high". The relationship of social capital which used of tengkawang has a direct and strong relationship, the two elements of Cognitive and structural social capital were very significan and relate with the way how to use tengkawang. The real correlation was occurred in the form of positive correlation that showed the higher level of structural social capital and cognitive social capital formed, which better used of tengkawang fruit in the Pikul costomary forest.Keywords: social capital, tengkawang fruit, Pikul costomary forest
THE CHARACTERISTICS OF NANOPARTICLE QUALITY OF SAND SEA CUCUMBER (Holothuria scabra) MEAT COLLAGEN WITH DIFFERENT STIRRING TIME Syafrijal, Syafrijal; Sumarto, Sumarto; Dewita, Dewita
Berkala Perikanan Terubuk Vol 46, No 3 (2018): November 2018
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (415.448 KB) | DOI: 10.31258/terubuk.46.3.27-36

Abstract

This research was aimed to determine the characteristics of nanoparticle quality of sand sea cucumber meat collagen (Holothuria scabra) with different stirring time. The method was carried out experimentally by conducting an experiment on nanoparticles of meat sand sea cucumber (Holothuria scabra) with different stirring i.e. 1, 2 and 3 hours. The results showed that on the fresh of meat sand sea cucumber has moisture, protein, ash, fat, and carbohydrate content was 78.94%, 79.67%, 6.74%, 4.82%, and 8.77%, respectively. The nanoparticles of collagen produced showed that different stirring time was affected by the quality characteristics of nanoparticles of sea cucumber meat collagen. The best result was obtained at 3 hours of stirring time which produced collagen nanoparticles with a yield rate of 14.33%, moisture 65.79%, ash 0.70%, protein 98.23%, pH 3.83 and particle size 950 nm.
CHARACTERISTICS AND EFFECTIVENESS OF CHITOSAN ORININATED FROM THE CARAPACE OF T. ANOMALA SHRIMP AS AN ANTIBACTERIAL COMPOUND Ghazali, Tengku Muhammad; Karnila, Rahman; Dewita, Dewita
Berkala Perikanan Terubuk Vol 47, No 1 (2019): Februari 2019
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (439.473 KB) | DOI: 10.31258/terubuk.47.1.93-101

Abstract

This study aims to investigate the inhibition zones of the chitosan against Pseudomonas aeruginosa. Carapace from T. anomala is used as raw material of chitosan. There were 5 treatments used, namely positive control (K0+), negative control (K0-), 5% chitosan (K1), 7% chitosan (K2) and 9% (K3) chitosan. The carapace was taken and then washed, dried, refined, demineralization, de-preoteinated, deasitelation and was tested using double layer method, discs and well diffusion. The proximate carapace test results were as follows, water content was 68.18 % gross wight (gw), moisture content 11.77 % dry wight (dw) protein content, 2.35 %dw fat content, 84.43 %dw ash content and carbohydrate content was 1.45 %dw. The chitosan of T. anomala characteristics were yellowish white flakes, odorless and tasteless with yield value, moisture content, ash content, mineral content (Ca, Fe, K, Na, P) and the degree of deacetylation 27.51 %; 7.31 %gw; 3.40 %dw; 12.17 mg/L; 4.90 mg/L; 3.40 mg/L; 5.49 mg/L; 0.27 mg/L; and 73.43 % respectively , Results on antimicrobial sensivity tests using double layer, disk blank and well diffusion. Shown clear zone, 13.87 mm, 11.34 mm and 14.62 mm. these values indicate that the antimicrobial effect of the chitosan is strong.
Implementasi pewarna alami untuk diversifikasi mie sagu ikan pada pelaku usaha mikro mie sagu di Kabupaten Kepulauan Meranti, Riau Syahrul, Syahrul; Dewita, Dewita; Restu, Restu
Riau Journal of Empowerment Vol 1 No 1 (2018)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (281.395 KB) | DOI: 10.31258/raje.1.1.4

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Sago noodles of Selat Panjang have been known by the people of Riau Province and Indonesia, which are produced by microenterprise in the Regency of Kepulauan Meranti. Kepulauan Meranti is one of the largest sago-producing regions in Indonesia and is a marine fish production center. Considering that sago noodle products are rich in carbohydrates but low in protein, it needs innovation to enrich their nutritional value. The purpose of this activity was the application of the microenterprise production of sago noodles with good quality, high nutrition, and to be the superior products. The used method was active participation in learning. The results obtained from this activity that this activity has been carried out well, and the participants had had firsthand experience in processing sago technology enriched with concentrations of fish and natural dyes. This activity has been able to provide insight to partners about products and business development. After the activity, the participants' responses and counseling were very helpful.
CHARACTERISTICS OF HYDROLYSATE PROTEIN FROM MALONG FISH (Congresox talabon) WHICH HYDROLIZED BY USING PAPAIN ENZYME Ilham, Defri; Dewita, Dewita; Karnila, Rahman
Berkala Perikanan Terubuk Vol 47, No 2 (2019): Juli 2019
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (312.089 KB) | DOI: 10.31258/terubuk.47.2.186-193

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This study aimed to utilize the fishbone waste from different types of fish, Pangasius sp., Clarias sp., Paraplotosus sp. as high calcium of bone flour and determine the quality characteristics of fishbone flour which was produced. The method used was a non-factorial Completely Randomized Design (CRD), with different types of fish bones as treatments which consisting of 3 levels: Pangasius sp. bone (Tp), Clarias sp. bone (Tl), and Paraplotosus sp. bone (Ts) with 3 replications and 9 units of experimental units. The parameters tested were organoleptic, proximate analysis, calcium, phosphorus, and whiteness degrees. The results showed that the Pangasius sp. bone flour (Tp) was the best treatment with characteristics of brilliant appearance, the distinctive aroma of fish was still felt, smooth and dry texture, as well as whiteness degrees that the best treatment in walking catfish bone flour with value 81.30%, referred to whiteness degrees of flour, it is below the range of 80-90%. Meanwhile, the best proximate value was obtained in Paraplotosus sp. bone treatment (Ts) with moisture, ash, fat, protein, carbohydrate, calcium and phosphorus content was 5.71%, 54.60%, 2.57%, 25.21%, 10.83%, 38.4%, and 33.9%.
EFFECT OF ADDITION OF PANDAN LEAVES (Pandanus amaryllifolius) EXTRACT ON CARRAGEENAN PUDDING Oktari, Arles; Sari, Ira; Dewita, Dewita
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

 ABSTRACT This study was aimed to effect of addition of pandan leaves (Pandanus amaryllifolius) extract on carrageenan pudding and produce carrageen pudding which has the distinctive color and odor of Pandan leaves on the manufacture of carrageen pudding and to find out the exact concentration of Pandan extract in the manufacture of carrageen pudding. Based on the research, the effect of addition of pandanleavesextract on carrageen pudding gives the color and the peculiar odor of pandan leaves, very significant effect on organoleptic value, water value, ash value, and carbohydrate value. The treatments were treated with 4 treatment levels: P0 (without pandan extract), P1 (30 ml of pandan extract), P2 (35 ml of pandan extract), P3 (40 ml of pandan extract). The results of selected carrageen pudding was the addition 40 ml of pandan extract with value of appearance (very greenish) 8.41, taste (sweet) 7.24, aroma (very fragrant of pandan aroma) 7.88, texture (solid) 7. 53, and chemical values of water content 19.27%, ash content 3.31%, and carbohydrate content 33.99%. Keywords: Pandanus amaryllifolius, pudding, carrageen
CONSUMER ACCEPTANCE TO CATFISH (Pangasius hypophthalmus) KAMABOKO USING THE PURPLE SWEET POTATO FLOUR (Ipomoea batatas var. Ayamuraski)TO SUBSTITUTE THE USE OF TAPIOCA FLOUR Wardani, Purnama Dewi Putri; Dewita, Dewita; Suparmi, Suparmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

 Abstract             This research aimed to determine the consumer acceptance to the catfish (Pangasius hypophthalmus) kamaboko using the purple sweet potato flour (Ipomoea batatas var. Ayamuraski)to substitute the use of tapioca flour.The research method used in this research was experimental method. The experiment  wasconducting by producing kamaboko catfishby adding the purple sweet potato flourto substitute the use of tapioca flour at varied amount to every 30 gstotal weight offlourused. It consisted of four varied composition, namely: 30 gs tapioca flour and 0 g purple sweet potato flour (TJ0), 20 gs tapioca flour and 10 gs purple sweet potato flour (TJ1), 10 gs tapioca flour and 20 gs purple sweet potato flour (TJ2), and 0 g tapioca flour and 30 gs purple sweet potato flour (TJ3). The results showed that the best catfish kamaboko was produced by the using of 10 gs tapioca flour and 20 gs purple sweet potato flour (TJ2). The best product of kamaboko was mostly preferred by consumer at 92,5% for its consistence, 91,25% for its aroma ; 87,50% for its taste and 96,25% for its texture. The score anava were 3,23; 3,19; 3,20 and 3,25 respectively. Based on proximate analysis, kamaboko which mostly preferred by consumerwas containing moisture 66,69%, ash 2,14%, protein 15,84%, fat 7,05% and fiber 2,69%. Keywords: Kamaboko, catfish, tapioca flour, purple sweet potato flour, consumer              acceptance
STUDY OF FLAVOUR MODIFICATION ON PROCESSING OF SHREDDED TUNA FISH (Euthynussp) Putra, Kevin Eka; Mus, Sukirno; Dewita, Dewita
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACT             This research was aimed to determine of flavour modification on processing of shredded tuna fish towards consumer acceptance. The fresh tuna fish as raw material was obtained from coastal areas West Sumatera (Bungus). The method used in this research was experimental method with Completly Randomized Design non factorial with 3 levels of treatment, i.e.natural flavour (AT0), rendang  flavour (AT1), and curry flavour (AT2) with 3 replicates.The result showed that the best treatment of shredded tuna fish was rendang flavor (AT1) with 28 panelists (35%) with characteristics: yellowish brown appearance, slightly dry texture, typical rending flavour, typical rendang aroma and strong turmeric smell, followed by AT2 (curry flavour) with 27 panelists (34%) with caharecteristics: light brown appearance, dry texture, typical curry flavour, typical curry aroma and AT0 treatment (natural flavour) with 25 panelists (31%) with caharacteristis brown appearance, less dry texture, tasty less goodand fishy taste still strong,  aroma was rather fishy. Keywords: shredded fish, Euthynussp, consumer acceptance.
THE EFFECT OF ADDITION OF STRAW MASHROOM (Volvariella volvaceae) ON THE CUNSUMER ACCEPTANCE TO THE CATFISH (Clarias gariepinus) GRILLED CAKE Nasution, putri Silvia Nauba; Dewita, Dewita; Desmelati, Desmelati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACT The research aimed to determine the effect of the addition of straw mushroom (Volvariella volvaceae)on the customer acceptance to the catfish(Clarias gariepinus)grilled cake. The method used in this research was experimental method and the design used was non-factorial Randomized Completely Design(RCD). The treatment conducted was addition of the mushroomat varied quantity (0 gs, 100 gs, 200 gs and 300 gs) in the processing of catfishgrilled cake. The results showed that the best catfishgrilled cake was produced by the addition of 200 gs mushroom, shown by the highest acceptance of taste (82.5%), texture (90%), flavor (83.75%) and appearance (81.25%). The product was containing water (52.19%), protein (10.82%), fat (0.09%) and ash (0.85%). The organoleptic characteristics of the product were good tasted, flavored spicy and specify fish meat and mushroom, supple and solidtextured, and yellow colored. Keyword :   Clarias gariepinus, Volvariella volvaceae, grilled cake, costumer acceptance
Pengaruh Ekstrak Bit Merah (Beta vulgaris L.) Terhadap VEGF, dan Ketebalan Endometrium Pada Tikus (Rattus norvegicus) Dipapar Asap Rokok Dahlan, Zulfa Hanum; Dewita, Dewita
Window of Health : Jurnal Kesehatan Vol. 1 No. 3 (Juli, 2018)
Publisher : Fakultas Kesehatan Masyarakat Universitas Muslim Indonesia

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Abstract

Paparan asap rokok sering terjadi dikalangan masyarakat khususnya negara yang berpenghasilan rendah. Seringnya terpapar dengan asap rokok dapat menyebabkan peningkatan ROS dalam tubuh sehingga terjadi peningkatan stres oksidatif. Akibat ROS meningkatan maka antioksidan didalam tubuh terjadi penurunan, oleh karena itu dibutuhkan antioksidan dari luar yang terdapat pada sumber makanan, salah satunya bit merah. Bit merah mengandung senyawa betalain yang tinggi akan antioksidan yang berfungsi menetralisir ROS dalam tubuh. Penelitian ini bertujuan untuk mengetahui pengaruh ekstrak etanol bit merah dengan berbagai dosis terhadap peningkatan ekspresi VEGF, dan ketebalan pada endometrium tikus yang dipapar asap rokok. Desain penelitian adalah True Experiments dengan rancangan Post Test Only Control Group Design. Penelitian menggunakan 25 ekor tikus betina yang dibagi menjadi 5 kelompok yaitu kelompok kontrol negatif, kontrol positif, perlakuan I, II dan III. Dosis ekstrak bit yang digunakan yaitu PI (125 mg/kgBB/hari), PII (250 mg/kgBB/hari), PIII (500 mg/kgBB/hari). Data dianalisis dengan menggunakan One Way Anova dengan nilai p-value VEGF (p=0.000), dan nilai p-value ketebalan endometrium (p=0.000). Hasil penelitian membuktikan bahwa pemberian ekstrak etanol bit merah dengan dosis 500 mg/kgBB/hari dapat meningkatkan ekspresi VEGF, dan ketebalan endometrium tikus yang dipapar asap rokok.   Kata Kunci :Paparan asap rokok, Ekspresi VEGF, Ketebalan Endometrium, Bit Merah.
Co-Authors A Rajagukguk, Jesika Gembira Abdurahman Abdurrahman Ainiwati, Ainiwati Alchalidi, Alchalidi Andarini Diharmi Anggriani, Tika Benget Hutahaean Bhekti, Darwin Suar Bintal Amin Daeli, Jansen Dahlan, Zulfa Hanum Dahlan, Zulfa Hanum Dahlia Dahlia Dayani, Rahmi Desmelati Desmelati Dessy Yoswaty Eddiwan, Eddiwan Emi Roslinda Faisal, T. Iskandar Faisal, T. Iskandar Iskandar Faradilla, Shella Farhati, Farhati Fazdria, Fazdria Fitri Yanti Fitriani, Elman Ghazali, Tengku Muhammad Ginting, Dandi Permai Dani Hani Plumeriastuti, Hani Hariadi, Mas'ud Hasibuan, Paridah Hendrik Hendrik Henniwati, Henniwati Hutomo, Muhammad ArifSatrio Ilham, Defri Indah Indah Indriani, Novita Ira Sari Irvina Nurrachmi Iwada, Marwah Khaira, Nuswatul Khaira, Nuswatul - Lestari, Asmawati Widya Lismawati, Lismawati Malia, Anna Manik, Abraham Maritalia, Dewi Mirna Ilza Mutiah, Cut Nasution, putri Silvia Nauba Niswah Niswah Nuraina, Nuraina Nurfadillah Nurfadillah Nursyirwani Nursyirwani Oktari, Arles P. Sari, Esti Pareng Rengi Pratiwi, Phopy Dwi Putra, Kevin Eka Putri, Isnaini Rahman Karnila Ramadhan, Daffa Restu Restu Ridwan Manda Putra Rimanda, Oktavia Rimayanti Rimayanti Rizki, Miftahul Amalia Rulinda, Rulinda Saputra, Hendri Mustari Sari Hrp, Lili Kartika Sari, Cindy kemala Sari, Tri Atika Siburian, Mayer Titus Simanjuntak, Baharu Sinaga, Sanni Ezra Siregar, Heppi Nurjanah Siti Masitoh Kartikawati Siti Rahmah Sitohang, Franklin Yobel Suardi Loekman Sukendi Sukendi, Sukendi Sukirno Mus Sukmiwati, Merry Sumarto Sumarto Suparmi Suparmi Suprayogi, Tri Wahyu Syafrijal Syafrijal Syahrul Syahrul Syakbana, Rizki Thamrin Thamrin Veri, Nora Wardani, Purnama Dewi Putri Widjiati Widjiati, Widjiati Windarti Windarti Yenita Roza Zuarli, Zuarli Zuly, Maya Fitri