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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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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
PHYSICAL-CHEMICAL ASSESSMENTS OF GOURAMI(Osphronemus goramy) FISH CRACKERS PREFERRED BY CONSUMERS Baharu Simanjuntak; Desmelati Desmelati; 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 aimed to determine the physical-chemical assessments of crackers added with different gourami meat and to determine crackers preferred by consumers. The method used was an experimental method using a non factorial Complete Randomized Design (CRD) with 3 levels of treatment, namely: H1 (100 g gourami meat), H2 (150 g gourami meat), and H3 (200 g gourami meat). The analysis parameters observed were sensory / consumer acceptance (appearance, aroma, taste, and texture), the ability to swell, and chemical properties (moisture, ash, protein, and fat). Based on this study, 200 g (H3) gourami meat was the best crackers / favored by 76 panelists (95%) consumers with yellowish-white appearance characteristics (3.75), specific fish flavor and meat aroma (3.73), fishy taste (3.43), crispy, chewy, and dense texture (2.75). While, the chemical properties were moisture3.85%moisture content, 2.00% ash content, 3.85% fat content, 11.13% protein content, and the ability to swell of 325.80%.Keywords: Gourami, fish crackers,physical and chemical properties, the ability to swell
UTILIZATION OF REBON PROTEIN HYDROLYSATE (Acetes erythraeus) AS PRESERVATIVE ON FRESH SALINE TILAPIA(Oreochromis niloticus) Kenti Feoni Alda Sari; 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
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT Protein hydrolysate of rebon shrimp (Acetes erythraeus) is a product produced from the breakdown of protein into simple peptides and amino acids through hydrolysis by enzymes, acids or bases. This product contains antioxidants and antibacterial compounds that can be used as preservatives. Saline tilapia (Oreochromis niloticus) is a very popular consumption fish, but this fish is easy to spoil, so it needs effective handling to maintain its quality. This study aims to determine the interaction between immersion time and the best concentration of rebon shrimp protein hydrolysate to maintain the shelf life of fresh saline tilapia. The research method consisted of two stages, namely: 1) Making rebon shrimp protein hydrolyzate 2) Soaking fresh saline tilapia with treatments, namely K1P1 (15% concentration+ 0 minutes), K2P2 (20% concentration + 30 minutes), and K3P3 (25% concentration + 60 minutes), 3 replicates with 27 experimental units. The results of the study of the best organoleptic values were the K3P3 treatment (concentration 25% + 60 minutes). Eye appearance value 9.00 (convex eyeball, clear cornea and pupil), gill value 8.97 (dark red and a little mucus), mucus value 8.73 (clear mucus layer), odor value 8.22 (fresh smell), meat incision value 8.93 (brilliant cut), texture 8.60 (solid and elastic). The pH value is 6.43, the lactic acid value is 11.1, and the TPC value is 1.3x105cfu/g. The best treatment can inhibit the growth of bacteria and maintain the quality of saline tilapia. Keywords: Protein hydrolysate, rebon shrimp, saline tilapia, Organoleptic
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
CONSUMER ACCEPTANCE STUDYTOWARDFRESHWATER MUSSEL Purnama Simamora; Desmelati Desmelati; N. Ira Sari
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 aims to understand the consumer acceptance rate and chemical aspect towards freshwater mussel (Anadontasp) biscuit. Main ingredient used in freshwater mussel biscuit was fresh freshwater mussel from Sei Paku, Kampar Kiri districts Kampar regency. Method used in this research was expreimental method. Design used was completely  randomized design non factorial with 3 used treatments degree 20 g freshwater mussel (B1), 40 g freshwater mussel (B2), and 60 g freshwater mussel (B3) with 3 times repetitions. The result showed that based on consumer acceptance rate in freshwater mussel biscuit processing with different freshwater mussel meat that formulation with 40 g freshwater mussel meat (B2) was the most favor by general which affected consumer acceptance characteristic with golden yellow appearance, mussel meat flavor more precise, specific mussel aroma, and meat texture savory and solid. Based on quality parameter that freshwater mussel biscuit affected organoleptic value (appearance, flavor, aroma) and did not affect texture value, also affected on proximate water content value (8,39%), protein content (9,56%), fat content (8,44%) and ash content (0,89%). Keywords: biscuit, Anadonta sp, consumer acceptance
THE EFFECT OF JACK FRUIT(Artocarpusheterophyllus) ADDEDTOCATFISHNUGGET (Clariasgariepinus) ON THE CONSUMER ACCEPTANCE. Sarli Marselina; Desmelati Desmelati; N Ira Sari N Ira Sari
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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                                              ABSTRACTThis study aimed to determine the effect of addition of jackfruit to the catfish nugget on the consumer acceptance. The research was conducted by using experimentally method by processing nugget of the catfish with the addition of jackfruit in different amount, those were 50, 75 and 100 gram. The result showed that the addition of 50 gram jackfruit to the catfish nugget was indicating the highest consumer acceptance. The appearance was accepted by 92,49% (74 panelist), with the criteriawas bright yellow and attractive. The aroma was accepted by  76.25% (61 panelist) with the criteria was not too strong according to the aroma of the fish. The taste was accepted by93.75% (75 panelist) with the criteria of taste was delicious, tasty, and still feel the fish tasted. The texture was accepted by87.5% (70 panelist) characterized by the solid very compact, and chewy. The content of protein was 16,80%, fat 7,94%, water 42,51%, ash 2.09%,  and coarse fiber content 2.00%.Keywords:  Consumer acceptance, dumbo catfish, fish nugget, jackfruit
STUDY OF CONSUMER ACCEPTANCE ON SHREDDED CARP (Osphronemus goramy) WITH BREADFRUIT (Artocarpus altilis)ADDITION Zira Ielvia; Desmelati Desmelati; 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 aimed to determine the effect of breadfruit(Artocarpus altilis)addition on shredded carp (Osphronemus goramy)to consumer acceptance. The method used was experimental with Completely Randomized Design (CRD) which consists of 4 treatment levels of addition various breadfruit concentrations on shredded carp: A0 (0%),  A1 (20%), A2 (40%), A3 (60%). The parameters tested were organoleptic and proximate analysis.The results showed that the addition 20% of breadfruitin shredded carp was the best treatment and most preferable by consumer with 77 panelist (96.25%).The characteristics of golden yellow appearance, the typical aroma of fish still feels, the texture of coarse, soft and dryfibers, the savory taste still feels with medium flavor. The proximate analysis for water, protein, fat, ash, and fiber content was 1.06%, 24.92%, 18.24%, 3.78% and 0.93%, respectively.Keywords: breadfruit addition, chemical composition, consumer acceptance, shredded carp
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
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
EFFECT OF MORINGA LEAF (Moringaolefera) FLOUR ADDITION ON THE QUALITY OF MACARONI CATFISH(Pangasius hypophthalmus) Oktavia Rimanda; Desmelati Desmelati; 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 aimed to determine the effect of moringa leaf flour on the quality of macaronicatfish and increasingdietary fiber content. The research method was the experiment using a non-factorial Complete Randomized Design (CRD) with 4 levels of treatment, namelyMk0 (without moringa leaf flour), Mk1 (60 grams moringa leaf flour), Mk2 (90 grams moringa leaf flour), Mk3 (120 grams moringa leaf flour). The tested parameters were organoleptic analysis (appearance, aroma, taste and texture) and, proximate analysis (moisture content, ash content, protein content, fat content and dietary fiber content). The results showed that the addition of moringa leaf flour in macaroni catfish products had a significant effect(P<0.05) on the quality of macaroni catfish. Mk16% (60 grams) was the best treatment with green characteristics, the aroma of sufficiently fish and moringa leaves, the taste of sufficiently fish and moringa leaves, and crispy texture. The proximate value ofMk1was 6.78% moisture content, 6.42% ash content, 23.74% protein content, 41.73% dietary fiber content, and 10.55% fat content.Keywords: Catfish, macaroni,moringa leaf flour, and quality
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