Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Jurnal Perikanan dan Kelautan Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
', Desmelati
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Environmental Science Immunology & microbiology Social Sciences

Published : 14 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 14 Documents
Search

 1   2 
STUDY OF CONSUMER ACCEPTANCE ON TILAPIA (Oreochromis niloticus) SURIMI NUGGET Nofrian, Rey; Buchari, Dewita; ', Desmelati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The study of consumer acceptance on tilapia (Oreochromis niloticus) surimi nugget was conducted in Fisheries Product Technology Laboratory, and Fisheries Product Chemical Laboratory, Faculty of Fisheries and Marine University of Riau in April 2017. This study was aimed to determine the effect of tilapia fish surimi of consumer acceptance on tilapia surimi nugget. The methode used in this study was the experimental methode of tilapia surimi nugget processing. The design used was non-factorial Randomized Complete Design (RCD) with 4 treatment levels, namely N0: 500 g of Tilapia meat, N1: 500 g of Tilapia surimi, N2: 475 g of Tilapia surimi, N3: 450 g of Tilapia surimi, with 3 replicated, so the number of experimental units in the study was 12 units. Based on the level of consumer acceptance showed that the N1 treatment was most preferable for appearance, taste, aroma, and texture with value was 7.775, 7.825, 7.662, and 7.853, respectively. The characteristics of N1 treatment was a brownish yellow color of appearance, savory of taste, fish flavor more pronounced, aroma of fish, spices, solid and compact texture. While the best proximate result was N0 treatment with water content, protein content, fat content, ash content was 58.73%, 17.79%, 2.8861%, 2.295%, respectively.Keywords: Consumer Acceptence, Nugget, Oreochromis niloticus, Surimi
UTILIZATION FLOUR OF WHITE SHRIMP SHELL (Litopenaeus vannamei) AS FLAVOR WITH ADDITION OF DEXTRIN AND APLICATION IN TARO CHIPS Wirawan, Purnama; Sari, N. Ira; ', Desmelati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 1 (2015): Wisuda Februari Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACTThis research was aimed to determine the addition of shrimp shell flour as flavorin taro crisp and also to increase the taste for consumer. The result indicated thatutilization of white shrimp (Litopenaeus vannamei) shell flour as flavor in tarocrisp was significantly effect by consumer acceptance in taste and proximatanalysis with 60 panelist (85%). The treatment with adding 10% of dextrin andseasoning (P3) was the best treatment with organoleptic characteristic qualityreddish white in appearence, scent and taste to shrimp, and strongly seasoning.Proximat analysis for moisture content 6.61%, fat content 2.17% and ash content2.99%.Keywords: shells of shrimp, dextrin, taro chips.
CONSUMER ACCEPTANCE TOWARD FRESHWATER MUSSEL (Pilsbryoconcha exilis) MEATBALL Ghazali, Tengku Muhammmad; ', Desmelati; Karnila, Rahman
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Pilsbryoconcha exilis is a type of freshwater mussel that commonly present in ponds in Sei Paku Village, Lipat Kain District, Riau Province. This research aims to understand the consumer acceptance on the P. exilis meatball. The meat of the mussel was used as main ingredient for the meatball. The mussel was taken from the Sei Paku area. There were 3 treatments applied, there were 150 g (K1), 200 g (K2), and 250 g (K3) mussel meat in 200 g mixed tapioca, wheat flour and egg. The meatball was flavoured with garlic, pepper and salt. Results shown that the best meatball was the K1. The organoleptic test results of this meatball (K1) was 94.6% for preference; 98.4% for texture; 90.2% for taste value, and 95% for aroma (the Duncan score were 3.49; 3.70; 3.42 and 3.41 respectively). The result of proximate analyss, however, shown that the best result was the K3, with 20.53 % protein content, 4.37% fat content, 1.29% ash content; 56.54 % water content and 17.25% carbohydrate content. In 1 gram meatball, the heavy metal (Pb and Cd) and mineral (Na, Fe, K, Ca) content were 0.0008 mg; 0.00002 mg and 0.034 mg; 0.025 mg; 0.019mg; 0.024 mg respectively.Keywords: meatball, freshwater mussel (pilsbryoconcha exilis), consumer acceptance
A study on an extraction gelatin from Tuna eye’s (thunnus sp.) Sandria, Nofri; ', Desmelati; Sukmiwati, Mery
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 2 (2014): Wisuda Oktober Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study was conducted to evaluate the effect of different HCl concentrations on gelatin properties extrated from tuna eye’s. About 13 kg tuna eye’s were taken from PT. Dempo Andalas Samudera, West Sumatera. Tuna eye’s was diveded into 3 groups and each group was extracted for its gelatin using HCl solution at different concentrations (4%, 5% and 6%). The extracted gelatins were evaluated for yield, pH, proximate composition and isoelektric point. The yield and pH of the gelatin were 0,28%-0,71% and 3,11-3,89 respectively. The yield and pH of the gelatin increased as the increasing of HCl concentration; and the yield and pH of the gelatin extracted using 4% HCl resulted in the best quality product. Protein, fat, moisture, ash and isoelektric point of the best gelatin were 85,76%; 4,76%; 1,87%; 5,06%; pH 7,5 respectively.Keyword: Gelatin, eye’s tuna, HCl Solution.
Analysis Mineral Content in the Shell of Freshwater Mussel (Pilsbryoconcha exilis) in Varied Sizes Rahayu, Rizki; Leksono, Tjipto; ', Desmelati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this study was to determine the mineral content in freshwater mussel shell crude extractin varied shell sizes. The shell was categorized into three sizes, namely: small shell with the length of 7-8 cm (S), medium between 9-11 cm (M) and large between 13-14 cm (L). The laboratory analysis includedthe yield of shell crude extract, moisture content and the content of macro and micro minerals. The results showed that the freshwater mussel shell with the length of 7-8cm (S) had the lowest yield of shell crude extract 44,12%, but contained the highest mineral content, namely: macro minerals: calcium (Ca) 31.25%, magnesium (Mg) 0.29%, potassium (K) 3.24%, sodium (Na) 3.62%, phosphorus (P) 0.33%, and micro minerals: iron (Fe) 2.54 % and zinc (Zn) 0.91%.Keywords: Mineral, flour freshwater mussels shells, shells size
EFFECT OF BROCCOLI (Brassica oleracea L.var. italica) FLOUR ADDITION ON CARP FISH (Laptobarbus hoevenii) NUGGET TO CONSUMER ACCEPTANCE Mitra, Siswanda; ', Desmelati; ', Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research was conducted on March 2017 in Fishery Products Technology and Fishery Products Chemical Laboratorium Faculty of Fisheries and Marine Sceince Universitas Riau Pekanbaru. The purpose of this study was to determine the effect of broccoli (Brassica oleracea L.var. italica) flour addition on carp fish (Laptobarbus hoevenii) nugget to consumer acceptance. The experimental methode was used in this research which was processing of carp fish nugget with using broccoli flour as a binder. The Completely Randomized Design (CRD) was used as experimental design with 5 treatment levels i.e B0 (0% of broccoli flour), B1 (15% of broccoli flour), B2 (25% of broccoli flour), B3 (50% of broccoli flour), and B4 (75% of broccoli flour). The experiment was repeated for 3 times so that the number of experimental units in this study was 15 units. Based on organoleptic analysis that N2 (25% of broccoli flour) was most preferred by the consumer acceptance, with (appearance 7.542, textures 7.542, odor 7.446 and taste 7.425), moisture content 61.58%, protein content 14.65% , fat content 5.33%, and fiber content 3.03%.Keywords: Broccoli Flour, Nugget, Laptobarbus hoevenii
Pengaruh Penambahan Tahu Pada Bakso Belut (Monopterus Albus) Terhadap Penerimaan Konsumen Armansyah, Michael; ', Desmelati; ', Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 2 (2014): Wisuda Oktober Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penelitian ditujukan untuk mengevaluasi pengaruh penambahan tahu  pada bakso belut (Monopterus albus) terhadap penerimaan konsumen. Sebanyak 4 kg daging belut dan 300 g tahu yang diperoleh dari salah satu pasar di Kota Pekanbaru diolah menjadi bakso. Empat jenis bakso dibuat dari daging belut, telur dan tepung tapioka; dan masing-masing difortifikasi dengan tahu 0 g, 50 g, 100 g, dan 150 g. Produk akhir diamati terhadap penerimaan konsumen dan komposisi kimia. Hasil penelitian menunjukkan bahwa bakso belut dengan penambahan tahu yang difortifikasi dengan tahu 100 g adalah yang paling disukai konsumen. Bakso belut tersebut mengandung: air  52,48%, protein 18,35%, lemak 1,347%, dan abu 5,67.
A Study On The Consumer Acceptance Of Sago Noodles Fortified With Golden Apple Snail (Pomacea canaliculata) Flour Binventy, Asri Veronica; ', Dewita; ', Desmelati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aimed to determine the amount of golden apple snail (Pomacea canaliculata) flour mixed to dry sago noodles that can be accepted by consumers. The method used was an experimental method that was conducting experiments on the using of varied amount of golden apple snail (Pomacea canaliculata) flourmixed in the dough of sago noodles. The concentration of snails flour used was 0 g, 50 g, 100 g and 150 g. The results showed that the dry sago noodles fortified with 50 grams of snails flour was the most preferred by consumers. The dry sago noodles contained moisture 10.30%, ash 7.23%, protein 10.22%, and fat 1.55% .Keywords : Golden apple snail, sago, noodles
FORTIFICATION EFFECT OF CRAB (Portunus pelagicus) SHELL FLOUR ON CONSUMER ACCEPTANCE OF SAGO CRACKERS Sari, Wulan Puspita; ', Dewita; ', Desmelati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research was aimed to determine the fortification effect of crab (portunus pelagicus) shell flour on consumer acceptance of sago crackers. This researh was conducted in fishery product technology and fishery product chemistry laboratorium Faculty of Fisheries and Marine Science Universitas Riau on Mei to June 2016. The methode used in this research was experimental methode by using crab (portunus pelagicus) shell flour on processing of sago crackers. The concentration of crab shell was 0 gr, 15 gr, 30 gr, and 45 gr. The result showed that effect of fortification 15 gr of crab shell flour (X1) was the best treatment based on organoleptic value with flavour 2.96, appearance 2.72, aroma 2.61, texture 3.56 and flower power 149.13%. Meanwhile effect of fortification 30 gr of crab shell flour (X2) was the best treatment based on chemical analysis with protein content 5.13%, water content 9.42%, ash content 13.37% and calsium content 17.01%.Keywords : Sago, Crab Shells, Sago Crackers
EVALUASI MUTU SENSORIS DAN KIMIA IKAN ASAP BAUNG (Mystus Nemurus) YANG DIBUAT DARI IKAN SEGAR DAN BEKU ', Sahyudi; Hasan, Bustari; ', Desmelati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 1 (2015): Wisuda Februari Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACTThis study was aimed to evaluate the sensory and chemical quality ofMystus smoked fish (Mystus nemurus) made from fresh and frozen fish. Mystusfish harvest size (200-300 grams) per head obtained from aquaculture cages inSungai Paku, Kampar. A total of 10 fish were frozen at -18 0C for 10 days beforesmoked and 10 other smoked in a fresh condition. Before the two fish groupssmoked, each cleaved form of butterfly like cut and filleted. Mystus fish thenwashed with clean water and smoked using multilevel temperature of 50-60 0C(drying), 80-95 0C (ripening) and 50-60 0C (improvement). The results showed asmoking yield of smoked fish fillets and butterfly like cut are made from freshfish are respectively 34.09% and 41.55% higher than made from smoked fish offrozen fish, which is 29.60% and 40.54%. Appearance and texture of smoked fishfillets and butterfly like cut are made from fresh fish better than smoked fish madefrom frozen fish, but the smell and the taste was not different between the twosmoked fish. Water content, fats and proteins of smoked fish are made from freshfish are respectively 15.00%, 18.60%, 44.08% and 15.79%, 18.93%, 43.65%;higher than that of water content, fats and proteins smoked fish are made fromfrozen fish, which is 14.66%, 18.13%, 43.59% and 15.59%, 18.46%, 43.31%.Keywords: smoked fish, quality, Mystus (Mystus nemurus), fresh fish, frozen fish.
Co-Authors ', Dewita ', Sahyudi Ambrosius Suryanto Binventy, Asri Veronica Bustari Hasan Cindytia Prastari Dewita Dewita Jayanti, Siska Karnila, Rahman Karnila Mery Sukmiwati Michael Armansyah Mirna Ilza Mitra, Siswanda N. Ira Sari Nofri Sandria Nofrian, Rey Purnama Wirawan Rizki Rahayu, Rizki Sari, Wulan Puspita Sudiono, Nanang Sumarto Sumarto Tengku Muhammmad Ghazali, Tengku Muhammmad Tjipto Leksono