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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Perikanan dan Kelautan Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Journal of Rural and Urban Community Empowerment
Desmelati Desmelati
Jurusan Teknologi Hasil Perikanan Universitas Riau Kampus Bina Widia Jalan HR Soebrantas Km 12,5 Simp. Baru Panam Pekanbaru, Riau
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Journal : Jurnal Perikanan dan Kelautan

 1 
PENGARUH PENGGUNAAN TEPUNG GETAH PEPAYA KONSENTRASI BERBEDA TERHADAP KARAKTERISTIK MUTU KECAP IKAN GABUS (Channa striata) Prastari, Cindytia; Desmelati, Desmelati; Karnila, Rahman
Jurnal Perikanan dan Kelautan Vol 20, No 2 (2015)
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.20.2.01-09

Abstract

This research was purposed to determine the effect of papaya sap flour additionwith different concentration as catalyst towards snake head (Channa striata) fish saucefermentation. The papaya sap flour contains papain enzym that plays as catalyst duringthe fermentation of snake head fish sauce. The concentration of papaya sap flour usedin this research was 2.5%, 5% and 7.5%. Results shown that the main content ofpapaya sap is protein , around 59.53 %dw. The best concentration of papaya sap flourfor fermenting the snake head fish sauce was 7.5%, with hydrolysis volume 81.33 mland protein amount 88.80 %dw. Total oganoleptic value of gthe fish sauce that wasmade by using 2.5% papaya sap flour was the most favoured by the consumers, thecolor value was 4.52, taste 5.32, textur 5.30, and odor 3.34.
Pemanfaatan Buah Mangrove Pedada (Sonneratia caseolaris) sebagai Pembuatan Sirup terhadap Penerimaan Konsumen Rajis, Rajis; Desmelati, Desmelati; Leksono, Tjipto
Jurnal Perikanan dan Kelautan Vol 22, No 1 (2017)
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.22.1.51-50

Abstract

Penelitian ini bertujuan untuk mengetahui pemanfaatan buah mangrove pedada(Sonneratia caseolaris) sebagai pembuatan sirup terhadap penerimaan konsumen. Rancanganpercobaan menggunakan model Rancangan Acak Lengkap (RAL) non faktorial,dengan 4 taraf perlakuan yaitu sirup buah mangrove pedada dengan kadar gula45 % (G1), sirup buah mangrove pedada dengan kadar gula 50 % (G2), sirup buah mangrovepedada dengan kadar gula 55 % (G3), dan sirup buah mangrove pedada dengankadar gula 60 % (G4), parameter yang diukur yaitu rasa, rupa, aroma dan kekentalan,nilai kadar air, nilai pH, dan kadar total asam. Hasil penelitian menunjukkan bahwanilai sensoris (rupa, aroma, tekstur, dan rasa) dari setiap perlakuan tidak berpengaruhnyata. Pada analisis kimia tidak berpengaruh nyata pada nilai kadar air dan pH, danberpengaruh nyata pada total asam. Berdasarkan hasil penelitian disimpulkan bahwaperlakuan yang terbaik adalah penambahan gula 55 % (G3) yang memiliki karakteristiksirup buah pedada dengan rupa 97,50 %, aroma 98,75%, tekstur 98,75%, rasa 96,25%,dan mengandung 48,77% kadar air, pH 4,91%, dan 9,92% total asam.
THE EFFECTS OF DIFFERENT PROCESSING METHOD TOWARD QUALITY OF SHRIMP (Acetes erythraeus) SAUSAGE Wau, Edwinar R; Suparmi, Suparmi; Desmelati, Desmelati
Jurnal Perikanan dan Kelautan Vol 15, No 01 (2010)
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.15.01.%p

Abstract

This research was conducted in June-July of 2010 and aimed to find out thebest quality shrimp sausage that were treated differently (boiling and roasting).Parameters of measured were organoleptic test, proximate analysis and TPC analysis.Results shown that the roasting sausage provided the best visual characteristics,good taste, compact texture, typical grilled sausage aroma, lower water content,higher protein content and has the lowest total bacteria colonies. The grilled sausagecan be kept up to 20 days in refrigerator (50 C).
Co-Authors Afza, Muhammad Fakhran Cindytia Prastari Dahlia Dahlia Dewita Dewita Edwinar R Wau Karnila, Rahman Karnila Marhan, Ari Michael Michael Nasution, putri Silvia Nauba Pardosi, Wibowo Pareng Rengi Puspita Sari Putra, Erenno Akbari Rajis, Rajis Santhy Wisuda Sidauruk Shyfa, Resti Nurul Sidauruk , Santhy Wisuda Sinaga, Sanni Ezra Sumarto Sumarto Suparmi Suparmi Syahda, Melania Syahputra, Muhammad Fikri Taufik Hidayat Tjipto Leksono Wahyu, Syafrudin