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', Desmelati
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THE STUDY OF THE ACCEPTANCE OF FISH BALL WITH THE ADDITION OF NOURISHMENT OF BANANA KEPOK HEART FLOUR (Leptobarbus hoevenii) Sudiono, Nanang; ', 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

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Abstract

This study aims to determine the effect of the addition of banana kepok heart meal to the acceptance of jelly fish ball jelawat. The method used was experiments, with Completely Randomized Design (RAL) of one factor as the treatment was the addition of banana flour banana flour which consists of 4 treatment levels: B0 (without banana flour), B1 (banana flour 25 g) B2 (banana fiber flour 50 g) and B3 (banana flour 75 g). The parameters tested were organoleptic and chemical. The results showed that based on the parameters tested for the best treatment of consumer acceptance of jelly fish tball jelawat was the addition of banana fiber flour 50 g (B2), with the criteria of rounded, uniform, slightly hollow form, creamy brown, compact texture, solid and somewhat chewy, the aroma with the criteria is not fishy, the fish meatball specific is slightly reduced, and the taste is rather tasty, the fish taste less with moisture value 25,86%, protein 15,19%, fat 7,80%, crude fiber 7,73 % and ash content 3.97%.Keywords: banana kepok heart flour, jelawat fish, fish ball
Pengaruh Penggunaan Minuman Berkarbonasi Untuk Menghambat Kemunduran Mutu Ikan Gurami (Osphronemus gouramy) Pada Suhu Kamar Jayanti, Siska; Ilza, Mirna; ', Desmelati
Jurnal Perikanan dan Kelautan Vol 17, No 2 (2012)
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.17.2.%p

Abstract

This research was conducted at the Laboratory of Technology of Processing,Chemical Fisheries and Fishery Microbiology Faculty of Fisheries and MarineSciences University of Riau, in October 2011. The research objective was todetermine the effect of addition carbonated water on freshness quality of Carpstored at room temperature. Carp weighing ± 200 grams each was obtained from afish market in Pekanbaru. The fish was grouped into 2 groups. First group wassoaked in 10% carbonated water and another group was soaked in 3.2%carbonated water +3.2% sugar +5.8% natrium. After soaking for 30 minutes, thefish was stored at room temperature for 12 hours. Fish quality was evaluated forsensory atribute, pH, TPC and TVB. The results showed that the fish added with10% carbonated water had a longer shelf life than those soaked in 3.2%.
THE EFFECT OF DIFFERENT CONCENTRATION OF PAPAYA SAP FLOUR FOR QUALITY CHARACTERISTIC OF SNAKE HEAD (Channa striata) FISH SAUCE Prastari, Cindytia; ', 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

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Abstract

This research was purposed to determine effect of papaya sap flour addition withdifferent concentration as catalyst to snake head (Channa striata) fish sauce fermentation. Flourof papaya sap as catalyst was containing the papain enzym components that could used to sneakhead (Channa striata) fish fermentation. The concentration of papaya sap flour was used in thisresearch was 2.5%, 5% and 7.5%. The result was dominated with protein content 59.53 (%bk).The best concentration of papaya sap flour for snake head fish sauce was 7.5% with hydrolysisvolume 81.33ml and protein amount 88.80 (%bk). Total oganoleptic value fish sauce whichmade with 2.5% concentration papaya sap flour was most favorable by consumer acceptancewith value of color 4.52, taste 5.32,textur 5.30, and odor 3.34.Keywords: Fermentation, Snake head (Channa striata), Papaya sap flour, Fish sauces
QUALITY ASSESSMENT OF SMOKED SELAIS (Cryptopterus bicirrhis) RESULTS USING LABAN WOOD SMOKE WITH DIFFERENT METHODS FOR THE STORAGE ROOM TEMPERATURE Suryanto, Ambrosius; Ilza, Mirna; ', Desmelati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This research was conducted to determine the quality of smoked selais fish is stored at roomtemperature using different curing methods. five types of smoked selais fish were preserved usingliquid smoke from laban’s wood with treatment concentration of 6%, 8% which soaked in liquidsmoke rough, and concentration of 6%, 8% in the distillation of liquid smoke, immersion time 60and 90 minutes as the traditional fumigation control. Smoked selais fish were observed for 10, 20,30, 40 days. The results indicated that the smoked fish have a good and uniform quality of alltreatments, with the organoleptic quality assessment, water contain, pH, and peroxide.Keywords: Cryptopterus bicirchis, liquid smoked, laban wood
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