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All Journal Berkala Perikanan Terubuk JURNAL SAINS PERTANIAN EQUATOR Proceedings of Annual International Conference Syiah Kuala University - Social Sciences Chapter Primary: Jurnal Pendidikan Guru Sekolah Dasar Agrointek Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Badamai Law Journal Jurnal Manajemen JURNAL PENDIDIKAN ROKANIA Wahana Islamika: Jurnal Studi Keislaman Adi Widya : Jurnal Pengabdian Masyarakat The Accounting Journal of Binaniaga PROSIDING SEMINAR NASIONAL PROGRAM PASCASARJANA Benchmarking: Jurnal Manajemen Pendidikan Islam Jurnal Ilmu Perilaku Sainmatika: Jurnal Ilmiah Matematika dan Ilmu Pengetahuan Alam Agroplantae: Jurnal Ilmiah Budidaya dan Pengelolaan Tanaman Perkebunan Jurnal Ekonomi Bisnis Indonesia Elementa: Jurnal Pendidikan Guru Sekolah Dasar Jurnal Riset Akuntansi Politala JURSIMA (Jurnal Sistem Informasi dan Manajemen) Journal of Economic, Public, and Accounting (JEPA) An Nisa' Jurnal Ilmiah Akuntansi Peradaban Akrab Juara : Jurnal Ilmu-ilmu Sosial Unri Conference Series: Community Engagement Enggang: Jurnal Pendidikan, Bahasa, Sastra, Seni, dan Budaya INDONESIAN JOURNAL OF HEALTH MANASA, Jurnal Ilmiah Psikologi Safari : Jurnal Pengabdian Masyarakat Indonesia JURSIMA Jurnal Ilmiah Dan Karya Mahasiswa Usada Nusantara: Jurnal Kesehatan Tradisional Aspirasi : Publikasi Hasil Pengabdian dan Kegiatan Masyarakat Jurnal Pengabdian Masyarakat Growth: Jurnal Magister Ilmu Ekonomi Universitas Palangka Raya Jurnal Manajemen dan Pendidikan Agama Islam Seurune : Jurnal Psikologi Unsyiah Jurnal Budi Pekerti Agama Buddha
Dahlia Dahlia
State University of Malang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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THE EFFECT OF ADDITIONAL PROTEIN HYDROLYSATE OF REBON SHRIMP (Acetes sp.) ON THE QUALITY OF BISCUIT Slamed Nuryal; Suparmi Suparmi; Dahlia Dahlia
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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AbstrakThis study aims to determine the effect of adding rebon shrimp protein hydrolysate to the quality of biscuits given different protein hydrolysate concentrations, seen from the organoleptic parameters and proximate analysis. The method used in this research was experimental, namely adding protein hydrolysate of rebon shrimp to biscuits. The design used in this study was a non-factorial Completely Randomized Design (CRD) with 4 levels of treatment, namely without giving rebon shrimp protein hydrolysate (T0), 5% rebon shrimp protein hydrolysate (T1), 10% rebon shrimp protein hydrolysate (T2), and 15% rebon shrimp protein hydrolysate (T3) with 3 replications so that the number of experimental units was 12 units. The parameters observed were organoleptic and chemical analysis. The results showed that the addition of rebon shrimp protein hydrolysate to biscuits had a significant effect on the appearance, taste, moisture, protein and fat content but had no significant effect on aroma, texture and ash content. Biscuits with the addition of high-quality rebon shrimp protein hydrolysate namely in the T3 treatment (addition of 15% rebon shrimp protein hydrolysate), with attractive, intact and neat characteristics, neutral aroma and slight shrimp odor, delicious, savory, and strong shrimp taste, solid texture, compact and crunchy, and chemical quality has met the Indonesian National Standard with moisture, ash, protein, and fat content was 3.83%, 1.5%, 29.37%, and 16.57% respectively.Keywords: Biscuits, shrimp rebon, protein hydrolysate 
INFLUENCE OF THE ADDITION OF SOYBEAN FLOUR (Glycine max) ON CARP FISH MEATBALLS (Osprhonemus gouramy) TOWARD CONSUMER ACCEPTANCE Julia Tina; Desmelati Desmelati; Dahlia Dahlia
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT This study was aimed to determine the effect of addition of soybean(Glycine max) flour in carp (Osphronemus gouramy) fish balls on consumer acceptance. The method used in this study was the experimental method, that was a processing of carp fish balls with addition of soybean flour. The design used was a nonfactorial Completely Randomized Design (CRD), namely the addition of soybean flour from the weight of carp meat which consisting of 4 levels: BT0 (without addition of soybean flour), BT1 (10% of soybean flour), BT2 (15% of soybean flour), BT3 (20% of soybean flour). The tested parameters were organoleptic and proximate analysis. The results showed that based on organoleptic analysis that the addition 15% of soybean flour in carp fish balls (BT2) was the best treatment, with the level of consumer acceptance of appearance (97%) with criteria of yellowish and brilliant white, texture value (95%) with solid and compact elasticity criteria, aroma value (91%) with criteria of typical carpfish balls and a little aroma of soybeans, the taste value (98%) with criteria very tasty and distinctive taste of carp and soybean flour.Based on proximate analysis, the value of mositure, ash, protein, fat, and fiber content was 65.9% , 1.8%, 16.1%, 8.68%, and 1.12%, respectively. Keywords:carp, fish balls, soybean flour
FORTIFICATION OF CATFISH (Pangasiushypopthalmus) BONE MEAL ON BAKED BROWNIES FOR CONSUMER ACCEPTANCE Wibowo Pardosi; Desmelati Desmelati; Dahlia Dahlia
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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 Abstract    This research was aimed to determine the effect of fortification ofcatfish (Pangasiushypopthalmus) bone mealon baked browniesfor consumer acceptance with different concentrations. The research was conducted in two stages: 1) the production of catfish bone meal, 2) the production of baked brownies with addition of catfish bone meal. The method used in this research was an experimental method, using a Completely Randomized Design (CRD) non factorial. The results showed that the baked brownies which fortified 20 g ofcatfish bone meal (K3) was the best treatment based on aroma (7.45), moisture content (32.34%), protein content (4.73%),and calcium content (0.54%).Meanwhile for taste and appearance that the baked brownies which fortified 10 g catfish bone meal (K1) was most preferred with value of taste 7.24 and appearance 7.15, for texture and ash content that the baked brownies which fortified 15 g (K2)catfish bone meal was the best treatment with value 6.80 and 4.43%, respectively. Keywords: Consumer acceptance, baked brownies, catfish bone meal, Pangasiushypopthalmus
THE EFFECT OF ADDITIONAL ANCHOVY FLOUR (Stelephorus commersonii) ON THE PROCESSING OF DRIED CREAM PUFF ON CONSUMER ACCEPTANCE Muhammad Ihsan; Sumarto Sumarto; Dahlia Dahlia
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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AbstractThis study aimed to determine the effect of consumer acceptance on dried cream puff with the addition of anchovy flour. The research method used was the experimental processing of dried cream puff with different concentrations of anchovy flour. The research data were analyzed using a one-factor completely randomized design. The test parameters were organoleptic analysis (appearance, aroma, taste and texture), proximate analysis (moisture content, ash content, fat content, protein content and calcium content). Research showed that the addition of anchovy flour had  affected on the flavor of the dried cream puff produced. The use of a concentration of 15% anchovy flour was the best treatment with characteristics, namely: it had a brownish yellow appearance, the aroma of anchovy quite strong, the taste of anchovy flour was felt, the texture was dry, tasty. The result of proximate analysis was the moisture content of 8.19%, the ash content of 5.19%, the fat content of 26.12%, the protein content of 16.46% and the calcium content  of 49.68%.Keywords: anchory, dried cream puff,, taste 
The Effect of Sago Sugar Substitution on the Organoleptic Quality ofSeaweed (Eucheuma cottonii) Jam Juliansyah Juliansyah; Desmelati Desmelati; Dahlia Dahlia
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 2 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis study aimed to determine the effect of sago sugar substitution on the organoleptic quality of seaweed (Eucheuma cottonii) jam. The research method used was experimental with non-factorial completely randomized design (CRD) using the addition of sago sugar with different amounts consisting of G0 (0 g), G1 (100 g), G2 (200 g), G3 (300 g). Parameter analysis was an organoleptic test (taste, texture, color, aroma). The results of the organoleptic analysis showed that the seaweed jam with the addition of 300 g sago sugar had the highest value (taste, texture, color, and aroma) than the addition of 100 g sago sugar and 200 g sago sugar. The addition of sago sugar affected the quality of seaweed jam. Seaweed jam with the addition of 300 g sago sugar produced a jam with the characteristics of a sweet taste, thick texture, clean and shiny color, and a specific aroma of seaweed jam.Keywords: characteristics, organoletics, sagu sugar, seaweed jam
ADDITION OF FRESHWATER MUSSEL FLOUR (Pilsbryoconcha exilis) ON MAKING OF COMPOSITE FLOUR COOKIES TOWARDS CONSUMER ACCEPTANCE Fajar Theo; Dahlia Dahlia; Desmelati Desmelati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis study aims to determine consumer acceptance on making of composite flour cookies with adding different amounts of freshwater mussel (Pilsbryoconcha exilis) flour. The research methodology used was an experimental method with a non-factorial Completely Randomized Design. The treatment used in the study was the addition of freshwater mussel flour to composite flour cookies (0g, 20g, 30g, and 40g). The parameters were organoleptic value (appearance, aroma, texture, and taste) and proximate composition (water content, ash, fat, and protein content). The results showed the addition 20g of freshwater mussel flour (C2) treatment was most preferable by consumer acceptance, with the characteristics were brownish-yellow of appearance, good tasty, frangible, and typical aroma of freshwater mussel, with the content of water, ash, protein, and fat were 2.15%, 0.79%, 10.27%, and 31.27%, respectively. Keywords: Composites, Cookies, Freshwater Mussel, Organoleptic, Proximate
STUDY ON THE CONSUMER ACCEPTANCE OFDIM SUM OF FISHERIES PRODUCTS (Squid and White Shrimp) Esti P. Sari; Dewita Dewita; Dahlia Dahlia
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT   This study aims to determine the study of consumer acceptanceof fishery dim sum (squid and white shrimp). The method used was experimental, by comparing the dim sum of squid (Loligo sp.) With white shrimp dim sum (Litopenaeus vannamei). This research was conducted to test organoleptic (appearance, aroma, taste and texture) and proximate analysis (moisture, protein, ash and fat content) of the resulting dim sum products. Based on the observed parameters for squid dim sum and white shrimp dim sum, the best preference test is in treatment A2 (white shrimp dim sum) with consumer preference level of 100% from 80 panelists with attractive characteristics of bright white and slightly clean appearance. yellowish, more distinctive taste of shrimp dim sum, specific aroma of shrimp and soft texture. The average value of the organoleptic assessment on A2 treatment is Fine 8.21, aroma 8.11, taste 8.38 and texture 8.26 and the resulting proximate analysis is the water content of 59.34%, protein content 33.65 %, ash content 1.31% and fat content 1.70%. Keywords: Dim sum, squid, white shrimp,Organoleptic, Parameters, Proximate 
CONSUMER ACCEPTANCE STUDY OF TILAPIA (Oreochromis niloticus) ROLADE WITHTHE ADDITION OF SAGO (Metroxylon sago rottb) FLOUR Dinda Al Husna; Desmelati Desmelati; Dahlia Dahlia
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABTRACThe study was aimed to determine the effect of sago flour addition on tilapia rolade and consumer acceptance on fish rolade and to obtain the best concentration of sago flour on tilapia rolade based on organoleptic and proximate tests. The method used in this study was an experimental method with the design used, namely Complete Randomized Design non-factorial with 4 treatments of Ri0 (without the addition of sago), Ri1 (50 g sago flour), Ri2 (75 g sago flour) and Ri3 (100 g sago flour). The test parameters used are proximate analysis (moisture content, ash content, fat content, protein content, and carbohydrate content) and organoleptic test. The results showed that the manufacture of tilapia rolade with the addition of sago flour had a significant effect on organoleptic tests (appearance, texture, taste and aroma). As for proximate analysis, the significant effect on moisture content, fat content, carbohydrate content, and protein but had no significant effect on ash content. The results of the best treatment study were Ri1 withthe addition of 50 grams of sago flour for organoleptic testing, with a performance assessment (7.40), aroma (7.32), taste (7.50), and texture (7.54). The value of proximate analysis was moisture content (56.65%), ash content (2.34%), fat content (6.94), protein content (11.56) and carbohydrate content (13.57 %).  The proximate analysis has followed SNI quality standards.Keywords: Rolade, sago flour, tilapia
CONSUMER ACCEPTANCE ON COOKIES OF TARO FLOUR FORTIFIED WITH FISH PROTEIN CONCENTRATE FROM TILAPIA (Oreochromis niloticus) Paridah Hasibuan; Dewita Dewita; Dahlia Dahlia
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT This study was aimed to determine the level of consumer acceptance on cookies of taro flour fortified with tilapia protein concentrate and to determine the best concentration of cookies of taro flour fortified with fish protein concentrate (FPC) from tilapia (Oreochromis niloticus). The method used in the research wasexperimentalwith a non-factorial Completely Randomized Design (CRD) consisting of 4 levels of treatment, namely the addition of  tilapia protein concentrate of 0% (K0), 5% (K1), 10% (K2), and 15% (K3). The observed parameters were proximate analysis (moisture, ash, fat, protein, carbohydrate) and organoleptic (color, aroma, flavor,and texture). The results showed that the K3 treatment was the best treatmentwith the characteristics of light brown,  odorless fish, less sweet and fish flavor, dense and crispy. Furthermore, the proximate value wasmoisture of 3,93%, ash content of 1,84%, fat content of 0,21%, protein content of 19,21%, and carbohydrate content of 72,11%. Keywords: cookies, fish protein concentrate (FPC), fortification. 
EFFECT OF DIFFERENT PACKAGING TYPES TOWARD THE QUALITY OF GOLD FISH (Cyprinus carpio)BABY CHIPS DURING ROOM TEMPERATURE STORAGE Rahman Hidayat; Suparmi Suparmi; Dahlia Dahlia
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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 ABSTRACT     This research was aimed to determine theeffectof different packaging types towardthe qualityof goldfish baby chips during room temperature storage. The research method used was experimental method with Completely Randomized Design (CRD)consisting of 2 treatment levels of different packaging types i.e. HDPE plastic (K1), and Combination plastic (HDPE and aluminum foil) (K2). The quality parameters tested in this study were proximate test (moisture, fat, protein content) organoleptic test (appearance, aroma, texture, taste) and mold. The result showed that the goldfish baby chips packed with combination plastic stored at room temperature was the best treatment, whereas the organoleptic value for appearance6.68, aroma 6.72, texture 5.28, and taste6.04. Meanwhile for proximate values that gold fish fish baby chips containing moisture, fat, protein content and mold were 24.71%, 10.78%, 32.19% and,2,4x102, respectively. Key words:Fish baby chips, gold fish, packaging types,temperature storage
Co-Authors AA Sudharmawan, AA Abdul Hamid A. Yusra Abdullah Abdullah Adhariyah Adhariyah Aegisia Sukmawati AFRIZAL AFRIZAL Agung Saputra Agus Kurniawan Agus Kurniawan Ahmad Suhairi Andri Irawan Anggi gusdinata ANGGO DOYOHARJO Annisa Choirina Annisa Tri Srilistiany Astrina Utami Auzar Auzar Axel Celvin Viralta Basri Hasan bayu kesuma dewa Bustari Hasan Charlina Charlina Desmelati Desmelati Desmelati Desmelati Desti Maharani Devi Silfianti Dewita Dewita Dicky Perwira Ompusunggu Dinda Al Husna Dyah Ayu Putriani Endah Wiji Lestari Erlin Syahril Esti P. Sari Fachruddin Azmi Fajar Theo Fernando Mirip Halimah Larekeng Harin Tiawon Hendra Mario Silaban Ikhda Novita Putri Indah Berliani Ines Saraswati Machfiroh Irham Falahudin J Andree Eko Nugroho Jainah Jainah Jepri Jepri Julia Tina Juliansyah Juliansyah komariyati komariyati Leliyanah Leliyanah Lidiae Lidiae Lilin Karmila M Azwar M. Saufi Maria Vivi Arindha Marvel Rolando Simbolon Maya Khairani Maya puspita Maya Puspita Mega Annisa Mery Sukmiwati Meslo Pardede Muhammad Ihsan Mursal Sidiq Musrifah Aliyah N Ira Sari Nela Safelia Nita Kristiani Nourma Wulanda Novie Al Muhairiah Nur Fitri Ayu Mandasari Nuraeni M Nurafny Indrawati Nurelly Noro Waspodo Nurmiaty Nurmiaty Paridah Hasibuan Parista Kristina Rahmad Rahmad Rahman Hidayat Rahmatul Hafidah Ratmini Ratmini Reta Reta Rio Febrianda Rizka Qonita Rizki Syakbana Nasution Roynaldo Pujakusuma Rusydi Ananda Sahrul Sahrul Santhy Wisuda Sidauruk Scheilla Aprilia Murnidayanti Slamed Nuryal Sri Artati Waluyati Sumarianto Sumarianto Sumarto Sumarto Suparmi Suparmi Sutardi Sutardi Syahrul Syahrul Syamsul Rizal Syarifah Faradina Tati Herlina Taufik Apriliani Tyarani Dehwie Tyarani Dehwie Wibowo Pardosi Willie Japaries Wismanto Wismanto Yance Gusriayanti Yance Gusriyanti Yudha Adrian Zaujatul Amna Zulfahmidah Zulfitriani Dwiyanti Mustaka