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Syahrul '
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PENGARUH PENGGUNAAN CRUDE ENZIM PYLORIC CAECA DAN LAMA FERMENTASI TERHADAP MUTU BEKASEM IKAN BILIH (Mystacoleucus padangensis) Syahrul '; Dewita '; Ayu Diana
Berkala Perikanan Terubuk Vol 37, No 1 (2009): Februari 2009
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (722.032 KB) | DOI: 10.31258/terubuk.37.1.%p

Abstract

The objective of this research was to find out the influence of enzymepyloric caeca and fementation duration to quality bekasem bilih fish. Qualityparameters measured were using preferred test, pH, acid number, protein, water,and NPN. Results of the research hopely could be used as a business an alternativefor farmers to produce bekasem bilih fish. Bekasem fermentation product is afresh water fish that taste sour.Research method used was the method of experimental design, wasComplete Random Design (RAL), with two factors, namely the three levels Afactors without pyloric caeca enzim, pyloric caeca 25% (E25), and the addition ofenzyme pyloric caeca concentration of 50% (E50). B factors three levelsfermentation duration: 5 (T5), 10 (T25), and 15days (T15).Results of research on the level of consumer acceptance bekasem bilih fish(Mystacoleucus padangensis) treatment with the addition of enzyme extractpyloric caeca generally preferred by consumers. During the fermentation pH valueand protein tend to decline, as well as water content, NPN, and acid number.Instead tend to decline protein content tend to increase during fermentation. pHvalues ranging from 4.0 to 5.0, the water concentration 32.20% - 33.85% , NPN16%- 1.29%, and acid number 36.99% - 55.22%.
KAJIAN TINGKAT PENERIMAAN KONSUMEN TERHADAP PRODUK SASATE IKAN PATIN (Pangasius hypophthalamus) Syahrul '; Dewita '; Sukirno Mus
Berkala Perikanan Terubuk Vol 38, No 2 (2010): Juli 2010
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (682.666 KB) | DOI: 10.31258/terubuk.38.2.%p

Abstract

This research was conducted in the Fisheries Technology Laboratory andthe Laboratory of Food Chemistry at the Faculty of Fisheries and Marine SciencesUniversity of Riau. Research goal was to find out the level of consumeracceptance of patin fish sasate formulation with a different flavor. Researchresults were expected to provide information on the formulation ingredients sasatepatin fish that could be received by consumers. Research method was ofexperiment, namely to patin fish processing sasate formulation with differentspices. The design used was the Complete Random Design non-factorial withthree stage treatment formulation flavor that was different formulation ingredientsA0 (control), formulation ingredients A1 and A2 formulation ingredients withrecycling as much as 3 times, and there were 9 experimental units.Sasate food is typically derived from the Banten area. Giving the namesasate based raw materials as a toaster fish first sasate patin fish with theformulation of different ingredients are generally preferred by consumers. Patinfish Sasate the most preferred consumer is sasate patin fish with flavorformulation A1. Characteristics of patin fish sasate the most preferred consumerbrowning was yellow, very fragrant flavor and flavor fish less, think more flavourfeel and taste fish less, and have a rough texture. The average value analysisproksimat sasate patin fish with formulation A1 has a flavor the water content68.85%, protein content 8.36%, and fat content 9.70%.
FORTIFICATION OF OIL FROM CATFISH BELLY FAT (Pangasius hypophthalmus) AND GROUPER FISH MEAT (Epinephelus fuscoguttatus) ON BISCUITS THROUGH CONSUMER ACCEPTANCE Sri Nova Mardayanti; Mirna Ilza; Syahrul '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 1 (2015): Wisuda Februari Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACTThe aim of this study was to determine the effect of oil which fortified from catfish belly fat and grouper fish meat to fullfill of formulation according to SNI so prefer by infant. 2 kg of catfish (Pangasiusn hypopthalmus) fat and 2 kg of grouper meat (Epinephelus fuscoguttatus) were extracted. Biscuits fortified with fish oil 0%; 5% and 15% was made from wheat flour, salt, sugar, butter, eggs, cocoa powder and backing soda. Parameters analysis was observed to organoleptic assessment (appearance, odor, texture and flavor (special baby) and proximate analysis (moisture, fat, protein and ash). The result showed that the biscuits was fortified with 5% of fish oil was the best treatment and preferred by consumers with a value 78.75%, water content 4.20%, protein content 8.04%, ash content 1.75% and fat content 10.38%.Keywords: Fortification, Biscuits, Fish oil, Acceptance.
STUDY ON CONSUMER ACCEPTANCE OF OPAQUE CRACKERS WHICH FORTIFIED CATFISH (Pangasius hypopthalmus) PROTEIN CONCENTRATE Rima Natalina; Dewita Buchari; Syahrul '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This research was aimed to determine the consumer acceptance of opaque crackers which fortified catfish (Pangasius hypothalmus) protein concentrate. The methode used was experimental and complete randomized designed non factorial with 4 level of treatment O0 (without adding catfish protein concentrate), O1 (adding 5% catfish protein concentrate), O2 ( adding 10% catfish protein concentrate), and O3 ( adding 15% catfish protein concentrate). The parameter was observed fororganoleptic test and chemical analysis. The result showed that the adding 5% catfish protein concentrate was most preferable by consumer acceptance by organoleptic test, with criterias: the dominand in catfish protein concentrate flavour and not exessive in seasoning there were no other flavour and not too satly. For chemical analysis: protein content 24.17%, fat content 1.59%, watr content 6.23%, and ash content 4.67%).Keywords : Concentrate Patin, Fortifikasi, Opaque Crackers
EFFECT FORTIFICATION OF Chlorella sp. POWDER TO NATA DE SEAWEED QUALITY Antonius Sihombing; Syahrul '; N. Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The aim of the research was to determine the effect of fortification Chlorella sp. which can be used as a substitute for urea in the manufacture of nata de seaweed and the quality of nata de seaweed produced from fortified Chlorella sp powder. The method used was this research is experimental method that is making nata de seaweed which fortified with Chlorella sp. different amount . The design used was non-factorial complete randomized design (CRD) which consisted of 4 levels, namely NR0 (urea 5g), NR1 (2g Chlorella), NR2 (4g Chlorella) and NR3 (6g Chlorella). The parameters used were sensory evaluation and procsimate evaluation. Based on the results of this study it can be concluded that use of Chlorella sp. can be used as a substitute for urea in the manufacture of nata which has been prohibited its use. The best treatment of the four treatments used was by using Chlorella sp. as much as 6g, with average organoleptic value (color 3,76, odour 3,66, texture 4,10 and taste 3,93), water content 87,75%, ash 0,21%, protein content 1,56 %, And 0.34% crude fiber content.Keywords: Seaweed, Nata, Chlorella, Urea
The Processing Study Pora-Pora (Mystacoleuseus Padangesis) Liquid Smoke Smoke By Using Different Equipment Dryer Heat Source Freddy Maruba; Syahrul '; Dahlia '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 2 (2014): Wisuda Oktober Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This study was conducted in December 2013 in Technology Laboratory of Fishery, Fishery Products Chemistry Laboratory, Faculty of Integrated Laboratory of Fisheries and Marine Science, University of Riau, the purpose of research to evaluate the use of different heat sources on the quality of fish pora-pora (mystacoleuseus padangesis). Prepared in the manufacture of coconut shell liquid smoke, then smoke fish pora-pora dried with different heat sources (solar, electricity and gas) heat source is best analyzed for levels of protein, water, fat, peroxide and organoleptic value. The results showed that the use of the sun as a heat source in the fish processing pora-pora smoke is perlakuaan best with 9 hours of drying time, the protein content of 58.20%, water content of 10-15%, 23.58% fat content, peroxide number 1,90 meq/1000g sample and organoleptic value of 11.26%.Keywords: Tool dryer, heat in contrast, fish drying, fish pora-pora
THE EFFECT OF DIFFERENT PACKAGING ON THE CATFISH PROTEIN CONCENTRATE SAGOO NOODLE FORTIFIED WITH MICROALGAE (Chlorella sp.) AND CATFISH OIL (Pangasius hypopthalmus) STORED AT ROOM TEMPERATURE Muhammad Khairi Hanafi; Syahrul '; Dewita Buchari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This research was intended to determine the effect of different packaging on the catfish proteinconcentrate sagoo noodle fortified with microalgae (Chlorella sp.) and catfish oil (Pangasiushypopthalmus) during room temperature storage. The method used in this study wasexperimental andcomposedas non factorial completely random design. Those were threetreatment, namely: A1 HDPE (high density polyethylene) packaging, A2 alumunium foilpackaging, and A3 is alumunium foil and HDPE combination packaging. Those were grouped for3 storage time, namely: B1 (day 0), B2 (days 15), dan B3 (days 30). The parameters used to assessthe quality of sagoo noodle were organoleptic value (consistence, flavor, aroma, and texture),water content, fat, peroxide value, and the total colony bacteria. The product packed by usingthe alumunium foil (A2) was showing the best quality, with characteristic of consistencewaswhite, catchy, whole and tidy. The flavor was specific sagoo noodle, the aroma was also specificsagoo noodle, and the texture was elastic, compact, whole and flexible.Keyword : Package, Sagoo noodle, Microalgae (Chlorella sp), Fish oil
FLOUR CHARACTERISTIC FROM FISH WASTE IN FORM OF GOURAMY (Osphronemus Gouramy) SCALES, SKINS AND CATFISH (Pangasius Hypopthalmus) BONES AS INDUSTRY MAIN INGREDIENTS Raja Alvano Putra; Syahrul '; Dewita Buchari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research aims to understand flour characteristic from solid waste of gouramy and catfish processing ( scales, skins, and bones ). This research used experiment method, with 4% NaoH submersion during 2 hours and 80O C extraction temperature. the analized parameter was water content, ash content, protein content, pH, and Cu metal content on fish waste which were scales, skins, and bones. Fish scales and fish bones extraction result were relatively better than skins flour. Result from analyzed for scales had 28, 43% rendement, 2,81% water content, 71,67% Ash content, 2,62% Cu metal content, and 7,53 pH. Meanwhile for bones flour had 6,11% rendement, 3,06% water content, 66,34% Ash content, 6,80% Cu metal content, and 7,20 pH, and skins had 15,73% rendement, 7,69% water content, 62,03% ash content, 5,51% Cu metal content, and 7,90 pH.Keywords: Gouramy Fish, Catfish, Skins, Scales, Flour, Bones.
THE ASSESSMENT OF MOCHI QUALITY WAS FORTIFIED SNAKEHEAD FISH (Channa striata) PROTEIN CONCENTRATE Andriaryanto '; Dewita '; Syahrul '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 1 (2015): Wisuda Februari Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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AbstractMochi is a Japanese traditional foods are quite popular in Indonesia. This product is madefrom glutinous rice flour and generally spherical and semi wet. To improve the proteincontent of mochi, the research about snakehead fish (Channa striata) protein concentrate wasdone. The research was conducted on July 2014 on Fisheries Processing Technology andFisheries Chemical Laboratory Faculty of Fisheries and Marine Science. This study wasaimed to determine the best fish protein concentrated to mochi quality. The methode used inthis research was experimental methode; mochi was fortified with different fish proteinconcentrate (0%, 3.5%, and 4.5%) by using a Completely Randomined Design. The resultsshowed that the mochi with addition 4.5% of fish protein concentrate was the best treatmentwith organoleptic quality characteristics of taste 8.17; texture 8.27; appearance 8.01; and odor8.13. Proximate analysis for water content 37.62%; ash content 0.98%; and protein content23.61%.Keywords: Quality, Mochi, Fortified, Fish Protein Concentrate, Channa striata
Effect of natural dyes onquality of catfish ball (pangasius hypophthalmus) During cold storage (± 50c) Asmidar '; Syahrul '; Nur Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 1 (2015): Wisuda Februari Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The purpose of study was to determine the effect of natural dyes on (floor, carrots, yeast) catfish balls during 0, 10, 20, 30, 40 days of storage at a cold temperature (± 5° C). Strorage is best at day 20. Catfish balls made from natural dyes with 10% for each concentration. The result was evaluate to and proximate analysis (content, protein content, ash content) in meatballs catfish is 10%. Were organoleptic (color, scent, texture, taste), and total bacteria (TPC) the result showed that fat content for each treatment was 0.21%, 3.71%, 3.25%, 3.93%; ash content of 2.64%, 5.62%, 6.26%, 8.00%; carbohydrate content of 13.70%, 9.77%, 12.79%, 11.61%, and total bacteria colony 2.05x105 cells/g, 1.68x10. The results showed that the meatballs natural dyes are given leaf value best results. The water content of 54.16%, 49.54%, 51.17%, 49.50%; protein content of 12.85%, 19.31%, 11.07%, 16.93%, total bacteria colony 2.05x105, 1.68x105, 1.75x105, 1.63x105 cells/g.Keywords: Meatballs, natural dyes, catfish.
Co-Authors Andriaryanto ' Antonius Sihombing Apri Listari Asmidar Asmidar Ayu Diana Dahlia ' Daniel Sianipar Desmelati ' Dewita ' Dewita Buchari Dian Monica Hutasoir Diana Syafni Fadli Hermanto Hermanto Freddy Maruba Harsul Lisan Ira Sari Jekson Alatas K. Sianturi Juanidia Zulistiara Lisa Mayanti Simanjuntak Maya Ervin Putri Mirna Ilza Muhammad Khairi Hanafi N Ira Sari N. Ira Sari Nur Ira Sari Raja Alvano Putra Rima Natalina Sony Wilson Giovani Silalahi Sri Nova Mardayanti Suardi Loekman Sukirno Mus Sumarto ' Suparmi ' Suprianto '