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All Journal Berkala Perikanan Terubuk Jurnal Floratek Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan
Desmelati Desmelati
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Earth & Planetary Sciences Education Engineering Environmental Science

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CONSUMERACCEPTANCE OF CENDOL BY ADDITION OF CATFISH (Clarias gariepinus) FISHBONE FLOUR Yeni Vincensia Lubis; Desmelati Desmelati; Sumarto Sumarto
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 was aimed to determine the effect of the addition of fishbone flour of catfish in the making of cendol on consumer acceptance, todetermine the best concentration of fishbone flour of catfish in making cendol.The used method was an experimental method, with a non-factorial Completely Randomized Design (CRD) consisting of 4 levels of treatment, without adding fishbone flour (C0), adding 5% fishbone flour (C1), adding 10%fishbone flour (C2), and 15% fishbone flour (C3).The parameters used in this consumer acceptance test were organoleptic (appearance, odor, texture and flavor) and proximate analysis (moisture content, ash, protein, and calcium).The results showed that cendol with the addition of fishbone flour in C1 treatment (addition of 5% fishbone flour of catfish) was the best treatment with a consumer acceptance rate of more than 82% (> 65 panelists),with the characteristics of bright green color, pandanus odor, chewy and a slightly tasteless (non-fishy flavor). Furthermore the proximate value was 82.37% moisture content, 1.03%ash content, 1.65%protein content and 0.86%calcium content.Keywords: Cendol, fishbone flour of catfish, consumer acceptance
UTILIZATION OF PECEL LELE WASTE AS A RAW MATERIAL OF FISH MEAL Amsal Rijal Nasution; Suparmi Suparmi; Desmelati Desmelati
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 Pecel Lele is a deep fried Clarias sp dish. This study aims to obtain fish meal from pecel lele waste by drying, steaming and boiling methods and determine the characteristics of fish meal with the best quality. The experimental design used was a non-factorial Completely Randomized Design (CRD) with 3 replications. The treatments given are drying (L1), steaming (L2) and boiling (L3). The parameters observed were the amount of flour (yield), proximate analysis (moisture, ash, fat, protein content) and chemical analysis (Ca, Mg and Fe content). The results showed that the best pecel leleflour was found in L1 treatment (drying) with the following chemical composition: moisture, ash, protein, fat, calcium and magnesium content was 5.14%, 24.03%, 56.41%, 20.32%, 44.55% 1.43%, respectively. Keywords: Fish meal, proximate analysis, waste
STUDY ON THE CONSUMER ACCEPTANCE TO THE CATFISH (Pangasius hypophthalmus) DIM SUM FORTIFIED BY BLUE-GREEN ALGAE (Spirulina) Abraham Manik; Dewita Dewita; Desmelati Desmelati
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 assess the consumer acceptance to the catfish dim sum fortified by spirulina. The research method used was an experimental method by making dim sum with different amounts of spirulina fortified. This study used a completely randomized design with 4 treatments and 3 replications. The treatments were fortification of spirulina (0, 5, 10, 15 gs) to the catfish dim sum. The results showed that the best treatment was the fortification of 5 gs spirulina, indicated by the highest consumers acceptance to dim sum up to 82.09% (66 of 80 panelists) that was evaluated by the hedonic value of appearance, smell, and taste. The best dim sum was characterized by the light green and bright appearance; the smell of catfish and spices was felt, the smell of spirulina was a little fishy; the taste of catfish and seasoning was felt, the taste of spirulina wasa little bitter; chewy texture, a little solid, and a little soft. The proximate values of the dim sum were the content of moisture 51.99%, ash 1.08%, protein 5.65%, and fat 3.69%.Keywords: Dim Sum, Fortification, Spirulina
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
STUDY OF FORMULATION OF HOVEN’S CARP (Leptobarbushaovenii)) FISH CAKE WITH ADDITION SAGO FLOUR IN DIFFERENT AMOUNTS TOWARD CONSUMER ACCEPTANCE Elma Novianti; Suparmi Suparmi; Desmelati Desmelati
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 research was to determine the level of consumer acceptance towards Hoeven’s carp  (Leptobarbus hoevenii) fishcake with addition of sago flour in different amounts and obtained  the nutritional content ofHoeven’s carp fishcake. The methodused was a non-factorial Completely Randomized Design (CRD) with addition of sago flour in different amountsfor fish cake  processing which consisting of 4 levels: P0 (100 grams of tapioca flour), P1 (400 grams of sago flour), P2 (450 grams of sago flour), and P3 (500 grams of sago flour) with triplicates and 12 units of experimental units. The research parameters were organoleptic test (appearance, aroma, taste, and texture) and proximate analysis (moisture, protein, fat, and ash content). The result showed that  P1treatment was most favorable by consumer acceptance, with characteristics of appearance was rather greyish colour, the specific aroma of hoven’s carp and sago flour seasoning, the specific taste of seasoning and Hoven’s carp meat),  the chewy and compact texture. Meanwhile for proximate analysis that P1 treatment contained moisture, protein, fat, and ash was 53.22%, 7.87%, 4.25%, and 4.81%, respectively. Keywords: formulation, Hoven’s Carp Fish cake, Sago Flour 
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
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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. 
STUDY ON THE CONSUMER ACCEPTANCE TO THE REBON SHRIMP MACARONI (Acetes erythraeus) Michael Wilson; Suparmi Suparmi; Desmelati Desmelati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021
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ABSTRACTThis study aims to determine the formula of selected macaroni with the addition of rebon shrimp flour (Acetes erythraeus). This research consisted of 2 stages, namely making rebon shrimp flour and determining the best formulation of macaroni with the addition of rebon shrimp flour. The method used was an experiment with 4 levels of treatment with the addition of rebon shrimp flour, namely: 0 g (control), 100 g, 150 g, and 200 g with 3 replicated. Based on organoleptic test showed that rebon shrimp flour had a significant effect on the taste, aroma, texture, appearance, and color of macaroni. The addition of 100 g of rebon shrimp flour was the selected macaroni indicated by value of appearance 6.89, smell 6.93, taste 6.85, and texture 7.02. Whereas the selected macaroni contained moisture, ash, fat, and protein was 4.74%, 2.65%, 9.57% and 22.94%, respectively.Keywords: Macaroni, Addition, Rebon shrimp
STUDY OF MAKING HYDROLYSIC OF LOMEK FISH PROTEIN (Harpodon nehereus) USING PAPAIN ENZYMES Muhammad Iqbal; Suparmi Suparmi; Desmelati Desmelati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
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ABSTRACT This study aims to determine the quality of lomek fish protein hydrolyzate and characteristics with the addition of papain enzymes. The method used is the experimental method with the experimental design used is a non-factorial Complete Complete Design (CRD) with 3 replications consisting of 3 treatments, namely the addition of papain enzyme 10% (L1), 15% (L2), and 20% (L3 ) The parameters observed were proximate (moisture content, ash, fat, protein) and total amino acid analysis. The results showed that the addition of 20% papain enzyme was the best treatment with chemical composition namely water content 91.08% bb, ash content 0.37% bk, protein content 80.60% bk, and fat content 0.20% bk. Lomek fish protein hydrolyzate has 15 types of amino acids consisting of 9 essential amino acids and 6 types of non-essential amino acids. Lomek fish hydrolyzate protein contains 9 types of essential amino acids including valine, methionine, threonine, leucine, phenylalanine, histidine, lysine, isoleucine, and arganin. While the non-essential amino acids contained in the lomek fish protein hydrolyzate consist of 6 types, namely, aspartic acid, serine, glutamic acid, glycine, alanine, and tyrosine. Keywords: Amino acids, enzymes, hydrolyzate,proximate,
EFFECT OF ADDITION Spirulina sp. WITH DIFFERENT NUMBER OF QUALITY OF KEFIR MASK CREAM Shyntya Yuniarti Dewi; Desmelati Desmelati; Dewita Buchari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
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ABSTRACT           This study aims to determine the effect of the addition of Spirulina sp. with different amounts andthe amount of appropriate addition to the quality of kefir mask cream.The method used in this study is the experimental method of making the kefir mask cream with the addition of Spirulina sp. The design used was Randomized Complete Random (RAL) non factorial with 4 treatment levels is M0 (0g), M1 (5g), M2 (10g), M3 (15g).The results showed that the level of consumer acceptance of the kefir mask cream Spirulina sp. with the highest values being the color onthe M3 treatment (53,75%), the texture on treatment M0 (66,25%) the odor on treatment of M3 (12,5%) and the likes of the M3 treatment (25%).Based on the analysis of variance, it is known that the best treatment is in the treatment of M3 that is the color (dark green), the smell (typical Spirulina sp.), the vise (viscosity), the drying time 15 minutes 9 seconds. The best texture and pH values resulted from M0 treatment with texture (soft) and pH (acid). The best homogeneity test results were found in the M0 treatment which showed homogeneity. Based on the results of the study that the number of Spirulina sp. Appropriate added to kefir mask cream that is 15 g (M3).Keywords: Spirulina sp., kefir mask, consumer acceptance
Co-Authors Abraham Manik Achmad Noerkhaerin Putra Alvian Dinata Amsal Rijal Nasution Axel Celvin Viralta Baharu Simanjuntak Bustari Hasan Dahlia Dahlia Dedi Arisandi Desmita Sari Dewita Buchari Dewita Dewita Dinda Al Husna Elma Novianti Fajar Theo Julia Tina Juliansyah Juliansyah Kenti Feoni Alda Sari Leona Arieska M Azwar M. Miftakul Amin Maya puspita Melania Syahada Michael Wilson Mirna Ilza Mutia Tri Damayanti N Ira Sari N Ira Sari N. Ira Sari Nuzirwan Nuzirwan Oktavia Rimanda Purnama Simamora Rara Mona Angraini Rio Febrianda Roynaldo Pujakusuma Santhy Wisuda Sidauruk Sarli Marselina Shyntya Yuniarti Dewi Sitti Halimah Sumarto Sumarto Suparmi Suparmi Suparmi Suparmi Thessa Amaria Sari Triwandra Yolafitra Wibowo Pardosi Yeni Vincensia Lubis Zira Ielvia