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All Journal Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
Syahrul '
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Earth & Planetary Sciences Environmental Science

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The Study Of Consumer Acceptance On Catfish (Pangasius hypophthalmus) Ball Added With Katuk (Sauropus androgynus) Leaves As A Colour Additive Apri Listari; Syahrul '; Suardi Loekman
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This study was intended to evaluate consumer acceptance on catfish ballwhich added with katuk leaves as a colour additive. Four types of catfish ballwere made from a mixture of catfish, sago flour, tapioca flour, seaweed, egg,spices (onion, garlic, pepper powder, salt) and each catfish ball added with katukleaves at a level of 0%, 5%, 10% and 15% as a colour additive. Catfish ball wasevaluated for consumer acceptance, proximate composition and bacterial total.The result showed that catfish ball which added with 10% of katuk leaves was thebest in sensory quality. Protein, fat, moisture, ash and bacterial total of the bestcatfish ball was 13.51%, 0.75 %, 70.85% , 0.89% and 3,6 x 102 colonies/grespectively.Keywords: Acceptance, katuk leaves, catfish ball, colour additive
Smoked Catfish Processing Assessment (Mystus nemurus) with Liquid Smoke Using Dryer Heat Source Different Tools Sony Wilson Giovani Silalahi; Syahrul '; Desmelati '
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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This research was intented to determine the effect of difference of using heat source dryer on the quality of Catfish (Mystus nemurus). The used method in this research was experimental, which using Complete Random Design (CRD). The treatment consists of three levels of treatment, namely M (solar source heat), L (Electrical energy source heat), and G (Gas energy source heat). drying time treatment is on three levels is 0 hours (T0), 3 hours (T1), 6 hours (T2), and 9 hours (T3). The used parameters are organoleptic value, water content, the value of fat content, protein content value and peroxide value. The results showed that the best treatment received L1 (Electrical energy source heat), with 10.29% average water content, 24.38% average fat content, 29.55 % average protein content, and also 2.91%. average peroxide.Keywords : Dryers, heat source, quality, Mystus nemurus, Drying
Preparation of instant sago noodles fortified with catfish protein concentrat as a high nutrition food with different formulations Fadli Hermanto Hermanto; Syahrul '; Dahlia '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This study was intended to abtain the best formulation of instant sagonoodles fortified with catfish protein concentrat. Three types of sago noodles werepreparet with different formulation: Sago noodles-1: Roasted sago flour (41,28%),catfish protein concentrat (4,13%), soybean flour (4,13%), skim milk (10,32%),sodium trypolipospat (0,10%), sugar flour (6,19%), phyto-oil (2,06%), salt(0,83%), water (30,96%), sago noodles-2: Roasted sago flour (43,06%), catfishprotein concentrat (4,31%), carrot extract (32,29%), skim milk (10,76%), sodiumtrypolipospat (0,11%), sugar flour (6,46%), phyto-oil (2,15%), salt (0,86%), andsago noodles-3: Roasted sago flour (43,06%), catfish protein concentat (4,31%),spinach extract (32,29%), skim milk (10,76%), sodium trypolipospat (0,11%),sugar flour (6,46%), phyto-oil (2,15%), salt (0,86%). All sago noodles wasevaluated for sensory quality, protein, fat, ash, moisture, carbohydrate, vitamin A,and total bacterial count. The results showed that the sago noodles-3 was the mostpreferable product. Protein, fat, ash, moisture, carbohydrate, vitamin A, and totalbacterial count, for the sago noodles-1 was 7,47%, 5,05%, 2,03%, 4,30%, 84,36%,125 A IU, and 5,9 x 102 bacterial/gram respectively, sago noodles-2 was 5,60%,2,50%, 2,01%, 3,29%, 83,72%, 94,2 IU, and 5,4 x 102 bacterial/gram respectivelyand sago noodles-3 was 5,75%, 4,75%, 1,85%, 3,46%, 83,16%, 123 IU, and 5,8 x102 bacterial/gram respectively.Keyword: sago noodles, instant , catfish protein concentrate, carrot extract,spinach extract.
FORTIFICATION EFFECT OF MIXED Chlorella sp. FLOUR AND SNAKEHEAD FISH (Channa striata) PROTEIN CONCENTRATE TOWARD QUALITY OF COOKIES Lisa Mayanti Simanjuntak; Syahrul '; N Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research was aimed to determine the effect of cookies quality which fortified Chlorella sp. flour and snakehead fish (Channa striata) protein concentrate. The methode used in this research was experimental methode with treatment C0K0 (Control), C0K2 (0% Chlorella sp. and 10% snakehead fish protein concenterate, C2K0 (2% Chlorella sp. and 0% snakehead fish protein concenterate), and C2K2 (2% Chlorella sp. and 10% snakehead fish protein concenterate). Parameters tested were organoleptic and chemical analysis. The results showed that cookies with addition 2% of Chlorella sp. flour and 10 % of snakehead fish protein concentrate (C2K2) was the best treatment with criteria: attractive colors 8.12%, distinctive aroma of Chlorella sp. and fish protein concentrate 7.88%, the texture was slightly crunchy 7,24% and good taste 6,18%; protein content 15.57%, moisture content 1.89% and ash content 0,24%.Keywords : Cookies, Chlorella sp., Channa striata, Fish Protein Concentrate
THE EFFECT OF USING FISH OFFAL FERMENTATION MEDIUM CRUDE ENZYME BROMELAIN WHICH GIVEN THE QUALITY OF SOY SAUCE AND SALT CATFISH Jekson Alatas K. Sianturi; Syahrul '; Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research aimed to evaluate the effect of adding to the quality of fish offal sauce catfish asfermentation medium. fish offal as much as 800 grams and 400 grams of catfish fillet meatobtained from one of the markets in Pekanbaru. Fish offal will be fermented for 4 days byadministering a combination of 4 different types of salt and crude enzyme bromelain which is A1(salt 20% and 20% crude enzyme bromelain), A2 (salt 20% and 30% crude enzyme bromelain),A3 (salt 30% and 20% crude enzyme bromelain), A4 (salt 30% and 30% crude enzymebromelain). Solution of fermented fish offal will be used as a fermentation medium to view theeffect on the quality of pangasius fish sauce enzymatically for 3 days. the quality of the finalproduct was observed on organoleptic, protein content, NPN levels, pH levels, and total bacterialcolonies. the results of research showed that the combination of salt 30% and 20% crude enzymebromelain to be the best in the organoleptic test on the value of color and odor. While, theprotein levels A2 to be the best treatment and the levels of NPN A3 is the best treatment and thetotal value of bacterial colonies on the A1 treatment had the highest colony plate count. Fishsauce contains: a minimum of 2% protein, 102 APM coliform bacteria / g, total plate count 103colonies / g.
QUALITY ASSESSMENT Of FRESH CARP (Osphronemus gouramy) WITH SOAKING CHITOSAN LIQUID Diana Syafni; Suparmi '; Syahrul '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research was conducted the concentration of chitosan in maintaining thequality of fresh carp (Osprhonemus gouramy). The method used in this study was theexperimental method, by soaking fresh carp in a chitosan liquid 0%; 1%; 2% and 3%.Fresh carp observed to organoleptic includes eyes specification, gills, slime, meat(color and appearance), smell and texture; total plate count and total volatile base.Theresults showed the concentration of chitosan liquid could maintain the freshness ofthe fish. Treatment of 3% chitosan liquid was the best treatment. 3% chitosan liquidcould maintain the freshness of carp during to 16 hours with the value of parameterseye of 7.05; gill of 7,05); slime of 7.05; odor of 7.48; texture of 7.13; meat of 7.12; atotal of bacterial colonies of 1.99x105 colony/g; total volatile bases of 21.07 mg / 100g and pH of 5.78.Keywords: carp (Osprhonemus gouramy), chitosan, quality fresh fish
The Study Of Instant Catfish (Pangasius Hypophthalmus) Protein Consentrate Sago Noodles Fortified With Spinach (Amaranthus Sp) Flour Harsul Lisan; Dewita '; Syahrul '
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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This research was conducted at the laboratory of Fish Processing Technology, Faculty of Fisheries and Marine Science, University of Riau, on July to August 2013. The research was intended to evaluate the effect of spinach flour fortification on nutritional value of instant catfish protein consentrate sago noodles. Four types of instant sago noodles were made from a mixture of sago (52,63%), catfish protein consentrate (7,89%) and water (39,47%) and the mixture was fortified with spinach flour at a level of 0%, 5%, 10% and 15% counted from sago flour weight. The result showed that instant sago noodles which fortified with 5% spinach flour was the most acceptable. Moisture of instant sago noodles fortified with 0%, 5%, 10% and 15% spinach flour was 11,43%, 9,55%, 9,27%, 7,35% respectively; fiber was 1,88%, 2,29%, 4,30%, 5,16% respectively; ash was 0,80%, 1,32%, 4,70%, 7,07% respectively; calsium was 68,82%, 118,96%, 206,52%, 289,90% respectively; vitamin A was <0,5 IU, <0,5 IU, <0,5 IU respectively and total bacterial count was 12,36 x 105 sel/g, 11,51 x 105 sel/g, 10,80 x 105 sel/g, 7,48 x 105 sel/g respectively.Keywords: Sago flour, spinach flour, catfish protein consentrate, instant sago noodles.
EFFECT OF THE USE OF LIQUID SMOKE CONCENTRATION OF DIFFERENT QUALITY OF KEPAH’S (Meterix meterix) LIQUID SMOKE DURING STORAGE AT ROOM TEMPERATURE Maya Ervin Putri; Syahrul &#039;; Suardi Loekman
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research aims to know the influence of different used liquid smokeduring saving kepah's smoke clam on the room's temperature. This research usedto experiment method that analized quality during saving on 0, 3, and 6 days. Themethod used to RAK non factorial method, with 2 varian of contration of liquidsmoke 1% k1 and 2% K2 and period of saving 0, 3, 6 days. K2 with contraction2% of organoleptic value is appreance of the kepah's smoke clam which iscomplete, clean, brown, the specific light with average of value 7,2, odorless,enough smoke without the smell disturbing with 7,21 values, deligious flavor with6,31 values, solid texture, dry enough between two messes with 8,03 values.thecomposition of chemestry of water kadar 21,44%, protein 13,14%, fatty 3.42%,proxide 1,23 meq/1000g sample and to analize of micobiologi is total of colonialbacteria (TPC) (4,2 x104) bacteria. The period of saving kepah's clam is 6 days.Keyword : Kepah’s, Liquid Smoke, Quality
OPTIMIZATION OF Chlorella sp. FLOUR FORTIFICATION IN THE PROCESSING OF NATA Juanidia Zulistiara; Syahrul &#039;; Sumarto &#039;
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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This research aimed to study the effect of Chlorella sp.different weight and to find out the optimum weigth of Chlorella sp. flour fortified into the nata. The method used was experimental, that was fortification of Chlorella sp. flour in the processing of nata. The design used was a non-factorial completely randomized design, consisted of 4 weigth levels, namely: no Chlorella sp. flour added (N1), added with 2 gs Chlorella sp. Flour (N2), 4 gs Chlorella sp. flour (N3) and 6 gs Chlorella sp. flour (N4).The results were shown that the different weight of Chlorella sp. Flour added was affected to the characteristic of nata produced. The best nata was resulted from N4 treatment with addition of 6 gs Chlorella sp. Flour. It was characterized of no acid flavor (scored at 7,8), no acid aroma (scored at 7,4), contained 96,16% water, 1,36% protein and 1,29% crude fiber, the thickness at1,13 cm and the yield of 91%. Whilst, the highest score of the color and the texture was resulted from N2 treatment that was addition of 2 gs Chlorella sp. flour, indicated by the white color (scored at 7,1) and the chewy texture (scored at 7,5).Keywords: Chlorella sp flour, Fortification and Nata.
STUDY OF SQUID INK WASTE UTILIZATION AS A WET NOODLE NATURAL DYES WITH DIFFERENT MATTER BINDING ON CONSUMER ACCEPTANCE Dian Monica Hutasoir; Syahrul &#039;; N Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The purpose of this research is to utilize waste utilization as a wet noodle natural dyes with different matter binding on consumer acceptance. Design used in this study was completely randomized design (CRD) factorial, with two treatments that wheat flour (B1) and corn starch (B2) and the concentration of squid of ink. The parameters observed are organoleptic test and proximate test (moisture content, protein content, fat content, ash content, and carbohydrate content). The result of study showed that wheat flour with added squid of ink to value organoleptic appearance, aroma,taste and value proximate moisture content, protein content, fat content, ash content, and carbohydrate content. Based on the level of consumer acceptance panelists preferred wet noodles are wheat flour with the addition of squid of ink 1.5%, where the value of such a (3.07%) shiny; aroma (2.80%) is not the typical smell of a wet noodle wheat flour; texture (3.07%) is very compact with a water content (46.82%); protein content (30.11%); fat content (1.89%); and total bacterial colony (3.73 x 104).Keywords:wet noodle, wheat flour, corn starch, fish protein concentrate, squid of ink
Co-Authors Andriaryanto &#039; Antonius Sihombing Apri Listari Asmidar Asmidar Ayu Diana Dahlia &#039; Daniel Sianipar Desmelati &#039; Dewita &#039; 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 &#039; Suparmi &#039; Suprianto &#039;