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Guttifera Guttifera
Program Studi Ilmu Perikanan Universitas Sumatera Selatan
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PEMBINAAN PRODUK OLAHAN KERUPUK KEMPLANG IKAN LELE DENGAN MICROWAVE PADA POHLAKSAR RULE ATHALLA BANYUASIN Guttifera Guttifera; Selly Ratna Sari; Siti Lestari; Rizki Eka Puteri; Prastiyo Wibowo
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.v10i1.877

Abstract

Catfish is one of fish has a complete nutritional content, especially a high content of amino acids such as leucine and lysine. This South Sumatra is area has many typical foods, especially snacks, one of which is fish crackers. UMKM Kemplang, especially poklasar Rule Athallah, which is located in Talang Kelapa, Banyuasin Regency, has processed food in the of catfish kemplang crackers and usually in the process of processing it is fried twice to produce better results. This community activity purposed to improve the quality of catfish kemplang cracker products in the Rule Athallah poklasar that uses a microwave. This community was carried out at the Athallah Banyuasin Rule poklasar. The activities carried out by the team are training, mentoring and monitoring to partners. The activity carried out during the training was attended by 38 participants consisting of members of the Rule Athallah poklasar and students. This community also produces superior products of microwave catfish kemplang crackers with more complex nutritional content.
HILIRISASI TEKNOLOGI PENGASAPAN PERIKANAN PADA KELOMPOK PENGOLAH PEMASAR (POKLAHSAR) IKAN SALAI BAROKAH, KARYA JAYA KERTAPATI, PALEMBANG Selly Ratna Sari; Dendi Dendi; Guttifera Guttifera; Maya Resta Kanya; Reza Mahendra
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.v10i1.879

Abstract

Poklahsar Ikan Salai Barokah have 11 members. The group of processors of marketers was start in 2014. Currently, Poklahsar (Group of negotiators) is chaired by Mrs. Sri Indrawati who is located at Jalan Mayjen Yusup Singadekane RT 22 RW 05 Keramasan Village, Kertapati District, Palembang. Poklahsar ikan salai barokah in an area that is currently being widened. Priority issues that will be addressed in the com. service program are production management and marketing. The purposed is community service to the Ikan Salai barokah is to carried out community service programs according to national higher education standards, namely lecturers and students can carry out the PKM program, develop a community empowerment model that is in accordance with local conditions, meaning that problems due to road repairs can make alternative smoking tools that are portable and standard, increase the capacity of lecturers' service to the community, Activities carried out include Socialization introduction to smoke fishery processed products in general that are standardized and explain the benefits of gambir introduction, give of investment tools for smoking and coaching regarding business management and marketing management through digital marketing (social media).
PELATIHAN GMP DAN HACCP BAGI POKLAHSAR RULE ATHALLAH DI KELURAHAN SUKAMARO, KECAMATAN TALANG KELAPA, KOTA PALEMBANG Selly Ratna Sari; Guttifera Guttifera; Agung Riswandi
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.v10i1.875

Abstract

Efforts to efficiently utilize fishery products and economic value to extend the shelf life of fish are called fishery processing. Traditional markets and household scale industries still dominate the fishery processing industry. The processing and marketing group for fishery products in the Sukamoro sub-district is Poklahsar Rule Athallah. The application of technology that is capable of processing waste products and minimizing the remaining waste as well as the availability of raw materials both in quality and quantity and at relatively low prices must be supported by the development of appropriate processed fishery products. This activity aims to increase knowledge and skills in processing fishery products for Poklahsar Rule Athallah that meet Good Manufacturing Practice (GMP) and Hazard Analysis and Critical Control Points (HACCP) standards. The activity method used is lecture, pre-test and post-test. The results of the activities show that: 1). The understanding of Poklahsar members regarding the importance of joint efforts in one group is good. The implementation of the activities consisted of visits and meetings aimed at explaining in full the technological innovations of catfish-based fish processing, packaging, product labeling, and compiling simple business bookkeeping. 2). Craftsmen's knowledge of GMP and HACCP aspects is good. The results of the initial assessment showed that the average knowledge of the partner group on the development of a processing business made from catfish was 36.8%. While the average response value of the partner group after the implementation of the activity was 74.3%. This shows an increase in the knowledge of the partner group. In addition, the variation in the value of the partner group's response to the list of questions asked decreased from 5.12 to 4.68. The implementation of GMP and HACCP by members of the Rule Athallah Poklahsar could not be fully implemented due to various limitations.
ANALISIS ANTIBAKTERI PERUSAK MAKANAN KITOSAN KOMBINASI GAMBIR DAN GLUKOSA SEBAGAI PENGAWET ALAMI FUNGSIONAL UNTUK MAKANAN Selly Ratna Sari; Guttifera Guttifera; Elmeizy Arafah; Siti Lestari; Rizki Eka Putri; Raudhatus Saadah; Muhammad Sumsanto
Jurnal Perikanan Vol 14 No 1 (2024): JURNAL PERIKANAN
Publisher : Program Studi Budidaya Perairan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i1.445

Abstract

Indonesia are one of the countries that produces the largest shrimp and produces quite a lot of waste and can be an environmental pollution. One of the efforts is to make chitosan and modify chitosan into a preservative. This research purposed to reduce shrimp shell waste and optimize preservation that already has antibacterial and antioxidants as preservatives for food destroy bacteria (Pseudomonas aeroginosa) This Research was conducted to find the right formulation between glucose and gambir concentrations. The Experimental Design used was a complete Randomized Rancagan conducted with three groups. This research was conducted find the right formulation between glucose and gambir concentrations. The Experimental Design used was a complete Randomized with three groups. Treatmenta were gambir concentration (A): A1 = 2% (concentration  of gambier) A2 = 4% (concentration  of gambier)  and A3 = 6% (concentration  of gambier), using the same chitosan and glucose concentration of 1%.  The research conducted made a solution of chitosan preservative a combination gambir and glucose as a natural preservative and antibacterial testing of food destruction in this case is the bacterium Pseudomonas aeroginosa. The test includes antibacterial analysis using the inhibitory power diameter (DDH). The largest diameter is A1 treatment: Chitosan 1%, Glucose 1%, Acetic Acid 1%, Gambir 2%. The highest inhibitoryis 26 mm so that the A1 treatment is the best treatment.
PENDAMPINGAN DAN TEACHING TECHNOLOGI INDUSTRI RUMAH TANGGA (IRT) KUEMICEL DALAM PENGOLAHAN PRODUK BERBAHAN BAKU IKAN GABUS DI TALANG BETUTU, PALEMBANG Guttifera Guttifera; Dendi Dendi; Selly Ratna Sari
Jurnal Abdi Insani Vol 11 No 2 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i2.1176

Abstract

Efforts to efficiently utilize fishery products and economic value to extend the shelf life of fish are called fisheries processing. Traditional market markets and household-scale industries still dominate the fishery processing industry. Home Industry (IRT) fishery products in Palembang is IRT Kuemicel. Application of technology capable of processing fishery products (Snackhead fish). The selection of snakehead fish as raw material is seen from the characteristics of fish meat, nutritional ingredients, and the supply of this type of fish in the Palembang area. The purpose of this activity is to increase the knowledge and skills of processing fishery products for Kuemicel IRT’s so as to produce products made from Snackhead fish that are more attractive and have high nutritional content. This activity aims to improve knowledge and skills in processing fishery products for IRT Kuemicel, the methods of activities used include FGD, Training, Tool Provision, and Evaluation. artners' knowledge and skills increased regarding the processing of snakehead fish. Partners have been able to produce processed snakehead fish products (pempek, kemplang and petty snakehead fish) which have their own advantages compared to existing products in the market. In addition, partners' knowledge and skills have also increased in the field of marketing. Partners know marketing management including sales with internet technology, namely digital marketing and social media as a product catalog. Partners develop marketing and promotional media by improving advertisements and posts on social media and providing a more attractive product appearance than before. The service activities that have been carried out at IRT Kuemicel help solve problems in partners so that partners can produce products that meet standards in large enough quantities, of course, saving costs and production time.
Co-Authors Agung Riswandi Dendi Elmeizy Arafah Maya Resta Kanya Muhammad Sumsanto Prastiyo Wibowo Raudhatus Saadah Reza Mahendra Rizki Eka Puteri Rizki Eka Putri Selly Ratna Sari Siti Lestari