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', Suparmi
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THE STUDY OF SOAKING TIME IN LIUID SMOKE OF CATFISH (Pangasius hypopthalmus) WITH ADDING CHITOSAN AS ANTIMICROBE DURING ROOM TEMPERATURE STORAGE Pasaribu, Anto Saut; Buchari, Dewita; ', Suparmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research was intended to determine the different of soaking time using chitosan as antimicrobe on catfish during room temperature storage. The method used in this study was experimental with soaking the catfish on to smoked liquid and chitosan liquid during 45 minutes (X1), 75 minutes (X2) with 0, 7, 14, and 21 days of storage times.The parameters analysis were total plate count; organoleptic analysis is (consistence, flavor, aroma and texture); and chemical analysis.The results showed that the applied treatment had giving real different on the quality of smoked catfish during room temperature storage. The treatment of 75 minutes (X2) soaking time are was best treatment based on the total plate count, whereas the treatment of 45 minutes (X1) soaking time are the best treatment based on the organoleptic analysis and chemical analysis.Keywords: Catfish , liquid smoked, chitosan
THE EFFECT OF THE ADDITION OF SURIMI FISH CATFISH DUMBO (Clarias gariepinus) ON THE QUALITY OF THE FISH NUGGET ', Firmansyah; Sari, N. Ira; ', Suparmi
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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This study was aimed to determine the effect of the number of catfish surimi added on the quality of the fish nuggets. The study used experiment method with completely randomized design, consisting of a 5 level of the treatment, those were N0 (adding with minced fish meat 500 g), N1 (adding with surimi 500 g), N2 (adding with surimi 475 g), N3 (adding with surimi 450 g), and N4 (adding with surimi 425 g). The results showed that addition of 500 g African catfish surimi produced the best quality of the nugget, indicated by: the appearance tidy, clean, and a brownish yellow color; the taste of fish flavored); the aroma of fish quite noticeably; and the texture was solid, very compact, and chewy. It contained moisture 55.19%, protein 16.04%, fat 7.77% and ash 1.97%.Keyword: catfish, surimi, nugget.
A study on packaging selais (cryptoperus bicirchis) catfish savory chips Kurniawan, Herry; ', Suparmi; ', Sumarto
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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This research was conducted at the Laboratory of Technology ofProcessing and Chemical Fisheries, Faculty of Fisheries and Marine SciencesUniversity of Riau, May 2013. The purpose of the research was to study the typeof packed that can protect the quality of the selais catfish savory chips packed inHDPE and LDPE plastic bags during storage. Selais catfish savory chips weremade by mixture of 2 kg of selais catfish meat (67.8 %), rice flour (25 %), garlic(2 %), pepper (1.5 %), coriander (1 %) , salt (2 %), baking soda (0.3 %) and eggs(0.35 %). The savory chips were packed in HDPE and LDPE plastic bags.Changes in quality of selais catfish savory chips were evaluated for sensory andchemical value every 0 , 5 , 10 and 15 days of storage. The results showed that thesensory values (appearance, aroma, texture and taste) of the selais catfish savorychips packed in LDPE plastic bags decreased faster than that packed in HDPEplastic bag, however both of fish chips were still acceptable up to the end of 15days storage. Moisture content and peroxide value of selais catfish savory chipspacked in HDPE and LDPE plastic bags increased during storage but the valueswas lower for the savory chips packed in HDPE than that of LDPE. Fat content ofthe selais catfish savory chips decreased and peroxide value increased duringstorage. The fat composition of the savory chips packed in HDPE decreased fasterthan that of LDPE. More over, peroxide value increased faster for the savory chipspacked in LDPE than that of HDPE. Peroxide values at the end of storage were9.42 and 7.37 for the savory chips packed in LDPE and HDPE respectively.Keywords: Selais catfish, Fish chips, HDPE, LDPE
THE INFLUENCING OF EXTRA GELATIN CATFISH’S BONE (Pangasius hypophthalmus) CONCERNING TO THE QUALITY OF DODOL KEDONDONG Siregar, Aldi Hafiz; ', Suparmi; ', Sumarto
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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This research was intended to evaluate the influence of catfish bone gelatinon quality of dodol kedondong. The fish bone gelatin was taken from thelaboratory of organic chemistry, Bogor Institute of Agryculture. Four types ofdodol were prepared from a mixture of kedondong (19%), coconut milk (62%),sugar (19%), sticky rice powder (19%) and each dodol was added with 0%, 5%,7% and 9% fish gelatin respectively. The dodol were evaluated for sensoryquality, folding test and proximate composition. The result indicated that dodolfortified with 9% fish bone gelatin was the best in quality. Moisture, ash, fat andfolding test of the dodol was 19,88%, 1,36%, 4,45% and 4,29% respectively.Keywords: Pangasius hypophthalmus, gelatin, catfish bone, dodol
Wuluh fruitstar extract effect with different amounts of quality freshness of the fish tambakan (helostoma temmincki) Oktori, Ranggi; ', Suparmi; Buchari, Dewita
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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The purpose of this study was to determine the quality of fish tambakan setback at room temperature which has been soaked in the wuluh fruitstar, reviewed in TVB and TPC, pH and organoleptic. Fish tambakan (Helostoma temmincki) with a size of ± 10-15 cm / tail obtained from the market in a reed hut. Fish was appointed to the laboratory alive, surviving fish tambakan left to die, then once dead fish, fish washed up mucus attached wasted and undrained for 15 minutes, then fish soaked in a solution of starfruit fruit extracts with level factor (K0) 0 ml, (K1) 100 ml, (K2) 200 ml, (K3) 300 ml for 15 min and stored at room temperature in accordance with group 0 hour (H1), 3 hours (H2), 6 hours (H3), 9 hours (H4) and 12 hours (H5). The parameters used are TVB analysis, total plate count (TPC), pH and organoleptic analysis appearance.Keywords: fish tambakan, wuluh fruitstar ekstract
Co-Authors ', Dahlia ', Dewita ', Firmansyah ', Purwanda ', Sukirno Aldi Hafiz Siregar Anto Saut Pasaribu, Anto Saut Dewita Dewita Dwetro, Gilbert Rival Herry Kurniawan Josua Naibaho, Josua Mely Y Sipayung N. Ira Sari Nababan, Susy Suelestari Oktavia Iswari Harahap, Oktavia Iswari Okto Oloan F Simarmata Ranggi Oktori Rendi Arbian, Rendi Siti Aisyah Sopia Zefanya Sinaga, Sopia Zefanya Sumarto Sumarto