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Ronto adalah produk fermentasi udang tradisional yang populer di pesisir pantai Kalimantan Selatan, terbuat dari campuran rebon (Acetes sp.), garam dan nasi yang difermentasi selama 2 minggu pada suhu kamar. Tujuan penelitian ini adalah untuk menentukan pengaruh garam dan nasi terhadap sifat sensoris, kimia dan warna ronto. Penelitian dirancang dengan rancangan acak lengkap faktorial (RALF), faktor pertama adalah konsentrasi garam (10, 11 dan 12%), faktor kedua adalah konsentrasi nasi (20 dan 30%). Hasil penelitian menunjukkan bahwa pemberian garam dan nasi berpengaruh terhadap kualitas sensoris, kimia, dan warna ronto. Perlakuan terbaik adalah penambahan  garam 12% dan nasi 20% dengan nilai sensoris warna 4,93, aroma 4,97, tekstur 3,97 dan kenampakan 4,57. Nilai pH 5,2, total asam 25,30 mg/g, TVB 94,14 mg N/100 gram dan Aw 0,89, warna ronto adalah L* = 44,36, a* = 11,89, dan b*= 8,45.

The purpose of this study was to determine the physical, chemical, and microbiological changes of ronto during storage at room and cold temperatures. Ronto was prepared by mixing fresh shrimp, salt, and rice with a ratio of 7 : 1 : 2 and fermented in a closed container for 14 days. Ronto produced was stored at room and cold (5o C) temperatures. Samples were withdrawn every 4 weeks and analyzed for its physical, chemical, and microbiological characteristics. The characteristic changes of ronto stored at low temperature were generally slower than those at room temperature. The changes in colour, viscosity, acidity, total volatile bases, and microbial counts were lower in ronto kept at 5o C compared to those in ronto kept at room temperature. The colour of ronto stored at low temperature remained red after 20 weeks, whereas the colour of ronto kept at room temperature turned brownish after 20 weeks.

Pinang Habang Village is one of the villages in Central Amuntai Sub-District, Hulu Sungai Utara Regency. The population of 607 consists of 307 men and 300 women. This village is an area of ​​watery peatland throughout the year. The livelihood of the largest population is fishing and raising ducks. Fishing can be done throughout the year, the types of fish caught are cork (Channa striata), betok (Anabas testudineus), siam spikes (Trichogaster pectoralis), ponds (Helostoma sp.) And swamp fishing (Trichopterus sp.). All types of fish are sold fresh and only a few are processed into processed products. At the beginning of the dry season the production of catches is abundant so that fish tend to be untreated and rotten. Therefore, fisheries product processing technology is needed to overcome it. Through the program of the Peat Restoration Agency in 2018, efforts were made to revitalize the economy of the peat community in Pinang Habang by training and assisting in the processing of shredded cork fish and cork fish crackers. Participants consisted of 20 housewives divided into two groups. Each group is a community economic team focused on one processed product. The training activities began with the dissemination of activities, training on the processing of shredded cork fish, and cork fish crackers. After they are able to process the product, they are given assistance in packaging, labeling, promotion and marketing. The participants' responses during the activities were very positive and the spirit of entrepreneurship emerged when training and capital were provided in the form of equipment and raw materials. Assistance to them continues until all groups succeed independently.

This research studied the chemical and organoleptic characteristics of sambal ronto at various spice concentrations. Sambal ronto is a typical chili sauce from the coastal community of South Kalimantan which is made from ronto mixed with spices and sautéed with cooking oil. The spices used are chilies, shallots, garlic, lemongrass, laos, bay leaves, and palm sugar. The research was conducted with a completely randomized design. The treatments consisted of concentrations of ronto and spices ratio, (1: 1) O, (1: 2) A, (1: 3) C, and (1: 4) D. The proximate test consists of water, ash, protein, fat, carbohydrate (by different) content, and pH. The organoleptic test was carried out by testing the preference for the parameters of color, aroma, texture, taste, and appearance. The results showed that the best ronto: spice ratio was treatment B (1: 3). The chemical characteristics of the best sambal ronto are 44.21% moisture content, 4.20% ash content, 5.92% protein content, 14.47% fat content, carbohydrate content (31.22% by different) and pH 4.79. Organoleptic values for the parameters of color, aroma, texture, taste, and appearance were 4.5, 4.9, 4.9, 4.5, and 4.8, respectively. All parameters indicate a value close to very like.

Terasi is condiment of formed solid, its flavour typically result of shrimp fermentation or mix of them with salt or other additional substance. The aim of this research is to know  influence of the supplementation P. halophilus (FNCC-0033) isolate, to time of fermentation and quality of terasi shrimp. This research by complecated Randomized Design with 3 repetition’s. The treatment given are supplementation P. halophilus 2,5 x 104 CFU/g (A), P. halophilus 5,0  x 104 CFU/g (B) and processing terasi without addition P. halophilus (FNCC-0033) as control (treatmen O). Measure of chemical parameter total N, water content, TVB and pH, the microbiologis parameter are total microbe and total LAB, and parameter organoleptic are colour, odour and texture. The research conducting days fermentation by each every 7 days during 28 days fermentation. Based on TVB value  total microbe and total lactid asid bacteria show that had been formed at 21th  days fermentation.The result of analysis of varians showed differenct betwen observed day fermentation. The conclusion of this research showed processing terasi by supplementation of  P. halophilus have similarity wich spontanious fermentations. The total microbe are supplementation to terasi able resulted of more fermentation time is quicker than spontanious fermentation.

The study on the productivity of water lily seeds in South Kalimantan’s backswamps using Wageningen method and the interview with middle traders could give more information about water lily as food commodity. Rainfall pattern in Tabalong, Hulu Sungai Utara (HSU) and Hulu Sungai Selatan (HSS) regencies is like U letter. U type is sensitive with Monsoon. This Monsoon area is affected by easterly wind and local wind. When the sun is at the south side in October to March, the Monsoon moves from west to south east, and in the other way around in April to September, the wind moves from south east to west. In April, the height of water level in some different areas was the same. The highest water level was in Paharangan subdistrict that could reach more than 100 cm and the lowest was in Hambuku subdistrict, about 80 cm. Based on the interview with middle traders, it was found out that in Hambuku subdistrict and its surrounding area, there was about 1.0 to 1.7 t/ha of water lily seeds each period. In Ampukung, Hambuku and Paharangan subdistricts, the water lily seeds were about 1.121 t/ha, 1.057 t/ha and 0.653 t/ha, respectively. If the paddy fields in Tabalong, HSU and HST regencies are 10,683 ha, 21,2252 ha, and 18,763 ha, respectively, those areas potentially can yield about 11,976.661 t/ha, 224,456.2 t/ha and 12,254.6778 t/ha. Whereas, based on radiation (Rg), the photosynthetically active radiation on very clear days (Ac), in cal cm-2 day-1, and daily gross photosynthesis rate of crop canopies on very clear days (bc) in kg ha-1 day-1 for Pm = 20 kg CH2O ha-1 hr-1, it showed that the yield of hairy water lily seeds in Ampukung, Hambuku and Paharangan subdistricts was 1.1560 t/ha, 1.1425 t/ha and 1.1021 t/ha, respectively. Hairy water lily naturally grows with seeds in soil and water in paddy field, so it can grow, develop, and produce seeds. Therefore, agronomical technique is important for further study.