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All Journal Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Journal of Industrial Engineering Management CONSILIA Al Qalam: Jurnal Ilmiah Keagamaan dan Kemasyarakatan Alignment: Journal of Administration and Educational Management JURNAL PANGAN Nizham Journal of Islamic Studies Riayah: Jurnal Sosial dan Keagamaan JURNAL ILMIAH AGRINECA Unri Conference Series: Community Engagement Teknologi dan Industri Pertanian Indonesia Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Journal of International Multidisciplinary Research Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Studi Multidisipliner: Jurnal Kajian Keislaman Shine : Jurnal Bimbingan dan Konseling
Sumarto Sumarto
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Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Social Sciences Other

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STUDI PENERIMAAN KONSUMEN BAKSO FILLET IKANYANG DIFORTIFIKASI DENGAN TETELAN IKAN PATIN (Pangasiushypophthalmus) Fitri Yanti; Dewita Dewita; Sumarto Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRAKPenelitianinibertujuanuntuk mengetahui tingkat penerimaan konsumen terhadap bakso fillet ikan yang difortifikasi dengan tetelan ikan patin.Metodepenelitian yang digunakansecaraeksperimen, yaitumelakukanpembuatanbaksodenganpenambahan tetelan ikan patin dengan jumlah berbeda.PenelitianinimenggunakanRancanganAcakLengkap non faktorialdengan 4 tarafperlakuanyaitu tanpa tetelan, fillet 100% (B0), campuran tetelan 10% dan 90% fillet (B1),campuran tetelan15% dan 85% fillet (B2), dan campuran tetelan20% dan fillet 80% (B3).Hasilpenelitianmenunjukkanperlakuan terbaikyaituperlakuanbakso ikan dengan campuran tetelan10% dan 90% fillet (B1) dengantingkatpenerimaankonsumen82,09%. Karakteristikbaksoikanpatindengan campuran tetelan 10% dan 90% (B1)  memiliki produk berwarnaabu-abusedikitpucat; bakso ikan beraroma khas ikan patin; memiliki rasa khas bakso ikan patin dominan; serta teksturbakso kenyal dan kompak. Bakso ikan patin memiliki kandungan air 75,63%, abu3,90%, protein 10,63%, danlemak8,46%.Kata kunci: Bakso, Fortifikasi,Tetelan
THE EFFECT OF USING MIXTURE OF MEAT AND BONE OF EEL-TAILED CATFISH(Paraplotosus albilabris) IN FISH STICK PRODUCTION ON CONSUMER ACCEPTANCE Thessa Amaria Sari; Desmelati Desmelati; Sumarto Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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 ABTRACK The purpose of this research is to know the effect of using mixture of meat and bone of eel-tailed catfish in fish stick production on consumer acceptance and find the best stick product from using mixture of meat and bone of eel-tailed catfish. This research used experimental method with non-factorial completely randomized design, with 4 kinds of treatment: sticks with 200 grams of meat (St0), sticks with 125 grams of meat and 75 grams of bone (St1), sticks with 100 grams of meat and 100 grams of bone (St2), and sticks with 75 grams of meat and 125 grams of bone (St3). The research parameters were organoleptic test (appearance, odor, taste, and texture) and proximate test (moisture, protein, fat, ash, and calcium). The findings showed that St1 sticks (using 125 grams of meat and 75 grams of bone) have the highest organoleptic value, involve the apperance (golden yellow colour), odor (seasoning and fishy smell), taste (the seasoning taste is the same specific as the fish taste), texture (very crunchy and savoury). Based on the best proximate value, St1 sticks (using 125 grams of meat and 75 grams of bone), contained 1,46% moisture, 11,53% protein, 26,59% fat, 3,44% ash, and 1,06% calcium.Keywords:diversification, fish stick, Paraplotosus albilabris. 
PENGARUH PENAMBAHAN TEPUNG DAUN KATUK (Sauropus androgynus) TERHADAP MUTU NUGGET IKAN LELE (Clarias batrachus) Nefri Nefri; Mery Sukmiwati; Sumarto Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRAK            Penelitian ini bertujuan untuk mengetahui pengaruh tepung daun katuk terhadap mutu nugget ikan. Metode penelitianeksperimen denganRancangan Acak Lengkap (RAL) 4 taraf perlakuan. Perlakuan yang digunakan penambahan dan tanpa penambahan daun katuk ( 0, 10, 20 dan 30 gr).Hasil penelitian menunjukkan bahwa nugget ikan lele yang bermutu secara sensori yaitu dengan penambahan tepung daun katuk 10 gr (N1). kriteria mutu secara sensori rupa kuning agak kehijauan, rasa khas daging ikan dan daun katuk, aroma khas daging ikan dandaunkatukdan tekstur padat, kompak dan kenyal.secara kimia penambahan daun katuk 10 g menghasilkan nugget ikan lele dengan kadar protein, air, abu dan kalsium berturut-turut13,31%, 59,55%, 2,25% dan 1,78%.Kata Kunci :Sauropus androgynus, Nugget, Ikan Lele, Tepung Daun Katuk
THE EFFECT OF ADDITION OF TOFU WASTE FLOUR TOWARD THE QUALITY CHARACTERISTICS OF CATFISH (Pangasius hypophthalmus) ATOM CRACKERS Silvia Isma Utari MZ; N. Ira Sari; Sumarto Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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AbstractThis research was aimed to determine the effect of addition of tofu waste flour and obtain the best amount of tofu waste flour in the processing of catfish (Pangasius hypophthalmus) atoms crackers from the aspect of organoleptic quality and proximate analysis. The experimental method was used in this research with the addition different amount of tofu waste flour into catfish atom crackers which consists of 4 treatment levels i.e. without addition of tofu waste flour as a control (KA0), 10% of tofu waste flour (KA1), 20% of tofu waste flour (KA2), and 30% of tofu waste flour (KA3). The result showed that the addition 10% of tofu waste flour into catfish atom crackers was the best treatment with the characteristics: a light brown color of appearance; tasty, savory and typical tofu flavour; typical aroma of tofu waste balanced with aroma of fish; and solid, compact and crisp texture. Meanwhile for proximate analysis of moisture, protein and fat content was 9.12%, 17.3% and 2.97%, respectively.Key word :atom crackers, catfish, tofu waste flour
STUDY ON CONSUMER ACCEPTANCE OF CATFISH (Pangasius hypophthalmus) GRILLED FISH CAKE WITH DIFFERENT PROCESSING Mayer Titus Siburian; Dewita Dewita; Sumarto Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT                The purpose of this study was to determine consumer acceptance of catfish (Pangasius hypophthalmus) grilled fish cake with different processing. The research method used was the experimental method of making the grilled fish cake with different processing, namely X1 (fried) and X2 (grilled). Then a comparative study was conducted to compare treatment using the t-test. Based on the results of research from organoleptic assessment, the catfish grilled fish cake X2 was significantly different from the catfish grilled fish cake X1 at a 95% confidence level. Viewed from the aspect of appearance X1 7.19 X2 7.44, taste X1 6.93 X2 7.46, texture X1 6.92 X2 7.13 and aroma X1 7.04 X2 7.34 in the catfish grilled fish cake X2 treatment was higher than catfish grilled fish cake X1 treatment. The processing of catfish grilled fish cake with grilled processing was most preferred by consumer acceptance with characteristics of appearance quite brilliant without mucus), taste (specific of grilled fish cake), texture (quite dense and elastic) and aroma (specific of grilled fish cake) with chemical value of ash, fat, protein, moisture, and carbohydrate content was 1.43%, 4.26%, 15.34%, 22.68%, and 53.00%, respectively. Key Words: catfish, grilled fish cake, fried, grilled
ORGANOLEPTIC QUALITY CHARACTERISTICS OF SAGO NOODLES WITH FORTIFICATION BIANG FISH FLOUR (Ilisha elongata) Umi Afriana; Sumarto Sumarto; Suparmi Suparmi
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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ABSTRACTIlisha elongata is an economic commodity in the Meranti Islands Regency, Riau Province,  the utilization of biang fish is still slight information.However, there is already processing of biang fish into fish flour which needs to be innovative as a regional superior product, such as the fortification of sago noodles. The purpose of this study was to determine the effect of fortification of biangfish flour on the organoleptic quality characteristics. The experimental research method consisted of two stages, 1) fish flour production (I. elongata) and 2) Production ofsago noodles fortified with fish flour (I. elongata) usinga RAL non-factorial with 4 levels, namely P0; (without fish flour), P1 (6% fish flour), P2 (8% fish flour), P3 (10% fish flour), then organoleptic test (quality test on appearance,  flavor, texture and odor). The results showed that the fortification of  biang fish flour had a significant effect on the organoleptic and chemical quality characteristics of sago noodles. The best treatment was 6% (P1) with the appearance characteristics of the whole sago noodle product,  rather interesting food, grayish white, a distinctive scent of sago noodles with a hint of fish; a specific taste typical of the sago noodle and  biang fish, and good flavor; bit chewy texture. Thus, fish flour can be used as raw material for  manufacture ofsago noodles. Keywords: Fish Flour, Fortification, Sago Noodle
THE EFFECT OF ADDITIONAL CONCENTRATE PROTEIN FROM DIFFERENT FISH TYPES OF CONSUMER RECEIPT IN FRESH BREAD Hendri Mustari Saputra; Dewita Dewita; Sumarto Sumarto
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 to determine the effect of the addition protein concentrates from different types of catfish (P. hypopthalmus, C. gariepinus and P. albilabris) to consumer acceptance of bread. The method used is an experiment using non-factorial completely randomized design (RAL), with 4 levels of treatment namely K0 (control), K1 (addition of  Shark Catfish  KPI), K2 (addition of Walking Catfish KPI), K3 (addition of Eel Tailed Catfish KPI) respectively 50 g. The parameters measured in this study are organoleptic test and proximate analysis including water, ash, protein and fat content. The results showed that the addition of KPI 50 g was the best in K1, with an organoleptic appearence (3.38) with characteristics yellow and there were red spots on the surface of fresh bread, flavor (3.47) with the characteristic taste of plain bread and the fish feels a little, aroma (3.31) with the characteristic aroma of fresh bread and a little fish smell and texture (3.32) with the characteristics of a soft and elastic texture. Based on proximate analysis, plain bread with the addition ofShark Catfish  KPI has a water content of 33.86%, ash content of 0.66%, protein content of 16.30% and fat content of 4.56%.Keywords :C. gariepinus,Fish protein concentrate, Fresh bread, P. hypopthalmus, P. albilabris
THE EFFECT OFTOFU WASTE FLOURSUBSTITUTIONON JELAWAT (Leptobarbus hoevenii)FISH CRACKERTOWARD CONSUMER ACCEPTANCE Alvin Hadi Martha; N Ira Sari; Sumarto Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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 ABSTRACT     This research was aimed to determine of tofu waste flour effect on jelawatfish cracker toward consumer acceptance. The fresh catfish as raw material was obtained from Air Tiris village Kampar regency. Method used in this research was experimental method with Completely Randomized Design non factorialconsisting of 4 levels treatment i.e. KJ0 (jelawat fish cracker without tofu waste flour), KJ1(jelawat fish cracker with 50 g of tofu waste flour), KJ2(jelawat fish cracker with 100 g of tofu waste flour), KJ3(jelawat fish cracker with 150 g of tofu waste flour). The result showed that the treatment with substitution 100 gram of tofu waste flour had 80% of consumer acceptance level (65 panelists), whereas appearance (3.17) with characteristic was brownish colour, texture (3.16) with crunchy texture, aroma (2.85) with typical soybean aroma, flavor (3.43) typical soybean flavor, for moisture content 3.22%, protein content11.08%, fat content6.44%, ash content2.71%  and 64% of adsorption power.            Keywords :   Fish cracker, jelawat fish, tofu waste flour, substitution,            consumer acceptance
QUALITY CHARACTERISTICS OF SNAKEHEAD FISHBALL (Channa striata) WITH THE ADDITION OF AGAR-AGAR FLOUR Rulinda Rulinda; Sumarto Sumarto; Dewita Dewita
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 aims to determine the effect of adding agar-agar flour to the quality of snakehead fishball. The research method used was an experiment in making snakehead fishball with the addition of commercial agar flour in different quantities. The research design was a non-factorial Completely Randomized Design (CRD) consisting of 4 levels of treatment, namely without adding agar-agar flour (T0), adding agar-agar flour 5 g (T1), 7 g (T2), 9 g (T3). The results showed that the addition of agar-agar (commercial) flour affected significantly at 95% trust rate to the quality of snakehead fishballs. The best treatment is agar-agar flour 9 g in producing quality characteristics of fishball. Fishball has a bright white color; has a distinctive aroma and taste of fish and agar-agar; and chewy texture, cut into two parts (half circle), 69.82% moisture, 0.48% ash, 33.60% protein, 0.15% fat, 39.60% carbohydrates, and 1.60% crude fiber.Keyword: agar-agarflour, fishball, Channa striata
THE EFFECT OF ADDING SEA CUCUMBER (Holothuria scabra) PROTEIN CONCENTRATE ON THE QUALITY CHARACTERISTICS OF THE BISCUITS Miftakul Amin; Desmelati Desmelati; Sumarto Sumarto
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 effect of adding protein concentrate of sea cucumber (Holothuria scabra) and determine the best amount of concentration in producing biscuit quality through an organoleptic and chemical test. The research method was experimental by adding protein concentrate to sea cucumber in different concentrations. The research designed in Completely Randomized Design (CRD) consisting of 4 levels of treatment, namely without the addition of 0% (B0) sea cucumber protein concentrate, 5% (B1), 10% (B2), and 15% (B2) of sea cucumber protein concentrate 5% (B3). The best parameters were on organoleptic test and chemical analysis (moisture, ash, fat, protein, carbohydrate content). The results showed that the addition of sea cucumber protein concentrates affected the quality of the biscuits, the best quality of biscuits was obtained from the use of sea cucumber protein concentrate 5% (14 grams), with the characteristics of brownish-yellow biscuits, distinctive aroma of biscuits, dry and brittle texture, and a crunchy taste, and sweet. Sea cucumber protein concentrate biscuits have a moisture content of 3.76%, 1.75% ash, 9.26% protein, 23.47% fat, and 61.76% carbohydrates. Keywords: biscuits, protein concentrate, sea cucumber
Co-Authors AA Sudharmawan, AA Aan Komariah Abdurrahman Afifi Agung Saputra Agus Budiono Agus Budiono Ahmad Suni Alvin Hadi Martha Anggi Mantara Anis Saleh Aulia Hidayati Ayuningtias widia putri Bella Kharisma Beni Azwar Bustari Hasan Catur Wirawan Charles Parningotan Haratua Simanjuntak Choli Astutik Cindy kemala Sari Dahlia Dahlia Dahlia Dahlia Dandi Permai Dani Ginting Deri Wanto Desmelati Desmelati Desti Maharani Dewita Dewita Dian Febi Yolanda Dimas Prasetia Dwi Wendra Eko Hari Purnomo Emmi Kholilah Harahap Fera Yuliana Fitri Yanti Gesang Nur Ikhlas Guswanda Putra Hartini Hartini Hendri Mustari Saputra Hirawati Oemar Irsan Taufik Joshbusst hamido Jumira Warlizasusi Karnila, Rahman Karnila Laila Umaya Leona Arieska Liza Mulya Sari Lukman Asha M Azwar M. Haekal Tiftazani M. Miftakul Amin Mafruhah Mafruhah Marwah Iwada Maulana Malik Ibrahim Mayer Titus Siburian Mery Sukmiwati Mirna Ilza Mirzon Daheri Mohamad Irvan Ibrahim Muhammad Haekal Tiftazani Muhammad Ihsan Mulyadi Idris MURNI YANTO Mushelpi Mushelpi Mutia Tri Damayanti N Ira Sari N. Ira Sari Nefri Nefri Niken Ayu Pramungkas Nita Kristiani Nuzuar Nuzuar Purwiyatno Hariyadi Rara Mona Angraini Ridar Henrik Risky Amalia Roja Saputra Rulinda Rulinda Sahrul Ramadhan Santhy Wisuda Sidauruk Silvia Isma Utari MZ Suparmi Suparmi Suparmi Suparmi T. Ersti Yulika Sari Teguh Supriyadi Thessa Amaria Sari Tika Anggriani Tina Musyofah Tri Atika Sari Tri Pitri Triwandra Yolafitra Tyarani Dehwie Tyarani Dehwie Umi Afriana Usar Naely Usman Jujur Siregar Usman Usman Wahyu Riwanda Warman Warman Yeni Vincensia Lubis Zira Ielvia