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

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THE EFFECT OF DIFFERENT KIND OF LIQUID SMOKE MATERIALS ON THE QUALITY OF SMOKE FLAVORED CATFISH (Cryptopterus bichircis) Hindam Sabbah; Tjipto Leksono; Sumarto '
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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The study aimed to observe the effect of different kind of raw materials of liquid smoke on the quality of smoke flavored catfish (Cryptopterus bichircis). The experimental was designed as completely randomized design (CRD). The treatment was soaking catfish into different kind of solution of liquid smoke, namely liquid smoke pyrolyzed from rice husk (A1), oil palm midrib (A2), and coconut shell (A3). The catfish were soaked into the liquid smoke at a concentration of 6% for 60 minutes. Parameters to evaluate the quality of smoke flavored catfish produced were the sensory value of appearance; smell; texture; and taste, proximate composition, the content of total phenol, total acid, and pH values. The results showed that the different kind of smoke source was indicating significant effect on aroma, but not on appearance, flavor, and texture of the smoke flavored catfish. The chemical characteristics were significantly affected on the pH value and the content of total phenols, but not significantly affected on water content and the content of total acid. Based on the results of the study concluded that the best treatment was the using of the raw material of liquid smoke coconut shell (A3) which have the characteristics of smoked fish with 7.00, flavor at 7.61, texture at 6.71, and aroma at 7.29 and containing a total phenol of 5.28 ppm and pH. 4.63.Keywords: catfish smoked flavor, coconut shell, palm fronds and rice husks.
The use of different packaging material on quality of shrimp (acetes erythraeus) nugget stored in cold temperature Siti Masitah; Desmelati '; Sumarto '
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 the effect of different packagingmaterials on quality of shrimp nugget stored in cold temperature (-18°C). Threeshrimp nuggets were prepared from a mixture of shrimp (72%), tapioca flour(14%), egg (9%), sugar (1%), salt (0,4%), pepper (1%) and garlic (2,6%). Thenuggets then were packaged respectively in without packed, in plastic bag at LowDensity Poly Ethylene (LDPE), High Density Poly Ethylene (HDPE) andPolypropylene (PP) and stored at cold temperature for 60 days. The nuggets wereevaluated for sensory quality, moisture, protein, total volatile base and totalpsychrophilic count at 0, 15, 30, 45 and 60 days of storage. The result showed thatthe nuggets packed in HDPE and PP had a longer storage life than that packed inLDPE and their quality were still acceptable up to 60 day storage. However,nugget packed in LDPE was rejected at 60 day storage. Moisture, protein, totalvolatile base and total psychrophilic count of the shrimp nugget stored in PP at 60day storage was 23,86%, 24,56%, 26,67 mg/100g, 7,4 x 104 sel/g respectively,HDPE was 23,12%, 22,74%, 30,40 mg/100g, 9,5 x 104 sel/g respectively andLDPE was 22,89%, 18,87%, 36% and 2,1 x 105 sel/g respectively.Keywords: Shrimp nugget, LDPE, HDPE, PP, cold storage
THE EFFECT OF DIFFERENT MOUNT ADDITION OF SEAWEED (Eucheuma cottonii) FLOUR TOWARD CHARACTERISTICS OF CATFISH (Pangasius hypophthalmus) NUGGET QUALITY Raja Anita Lufhiana; Sumarto '; 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 obtain the best amount of seaweed (Eucheuma cottonii) flour in processing of catfish (Pangasius hypophthalmus) nugget from organoleptic quality, folding test, and chemical analysis aspects. The experimental methode was used in this research, with treatment N0 (control), N1 (addition 50g of seaweed flour), N2 (addition 100g of seaweed flour), N3 (addition 150g of seaweed flour). Based on parameters tested, the best treatment was the catfish nuggets with addition 50g of seaweed flour. The characteristics of such a ligh brown, fish flavor more pronounced, aroma of fish, solid texture, compact, and chewy with 58,62% of moisture content, 13,92% of protein content, 7,65% of fat content, 2,15% of ash, 9,15% mg/100g calcium, and 3,6 of folding test.Keywords: Nugget, Eucheuma cottonii, Pangasius hypophthalmus, Seaweed flour, Quality
Fatty acid profile of jelawat fish (Leptobarbus hoevennii) based on different harvesting time Dewi Kusuma Anggraini; Edison '; Sumarto '
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 aimed to determine the chemical compositions and fatty acid profile of jelawat fish based on harvesting time. The research was conducted on September until October 2014. This research used the experiment method. Harvesting times of this research were 6, 10, and 14 months. Proximate analysis of three samples were tested by the thermogravimetric method, soxhlet method and kjeldahl method (AOAC 1995). Analysis of fatty acid used Gas Cromatography method (AACC 1983). The average value of proximate jelawat fish for harvesting time 6, 10, dan 14 months a row are moisture content 68.93%, 66.81%, 66.23%, ash 1.52%, 1.23%, 1.14%, protein content 23.03%, 23.56%, 20.91%, and fat content 6.12%, 8.31%, 10.73%. Based on the analysis, there are 26 kinds of fatty acids identified in fat jelawat fish. The fatty acids consist of 10 kinds of saturated fatty acids and 16 kinds of unsaturated fatty acids. The results showed that jelawat fish for harvesting time 6 to 10 months have a fatty acid content optimally with each total unsaturated fatty acids 52.76% and 51.84%.Keywords: fatty acid, harvesting time, jelawat fish
The Effect of Gambir (Uncariae gambier) Extract Solution to the Quality of Fresh Catfish (Pangasius hypophtalmus) Ronald Sohahau Manao; Edison '; Sumarto '
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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The objective of this research was to determine the effect of gambir (Uncariae gambier)extract solution which different concentration to the quality of fresh catfish (Pangasiushypophtalmus). The method used in this research was experimental method, which usingblock random design (BRD). There were four levels of treatment in soaking of gambir extractsolution i.e. 0%, 15%, 20%, and 25%. The parameter observed were organoleptic value, pH,total plate count, and total volatile base. The result showed that the quality of fresh catfish(Pangasius hypophtalmus) without soaking gambir (Uncariae gambier) extract solution 0%was the best treatment by consumer acceptance, with pH 6.84, total plate count 1.1 x 104cfu/g, and total volatile base 21.22 mg N/100 g.Keywords : Fresh fish, gambir extract, Pangasius hypophtalmus, soaking, quality
THE EFFECT OF ADDITION Spirulina TO THE CATFISH (Pangasius hypophthalmus) FISH PROTEIN CONCENTRATE ICE CREAM ON THE CONSUMER ACCEPTANCE Trisna Wiga Putri; N. Ira Sari; Sumarto '
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 aimed To determine the optimum quality of Spirulina added to the catfish (Pangasius hypophthalmus) PFC ice cream making accepted by consumers. The method used was experimental and composed as CDR. The treatment consisted of 4 levels, namely: S0 (without Spirulina, as a control), S1 (0,45% Spirulina), S2 (0,60% Spirulina), and S3 (0,75% Spirulina). The parameters used were chemical and organoleptic evaluation. The result showed that the FPC ice cream added with Spirulina 3,6 g was indicated the highest consumer acceptance at 90%. The characteristic of appearance was green, little smell of Spirulina, the texture was soft and the flavor was sweet and delicious. The product contained 48,18% water, 19,46% protein, 3,19% fat and characterized emulsion stability 88,56%.Keywords : Ice cream, Fish Pritein Concentrate, Spirulina.
THE EFFECT OF DIFFERENT TYPES OF PACKAGING FOR FISH SNACK QUALITY OF JELAWAT FISH (Leptobarbus hoevenii) DURING STORAGE Suhardi '; Edison '; Sumarto '
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 study aims to determine the effect of using different types ofpackaging for fish snack quality of jelawat fish (Leptobarbus hovenii) duringstorage. The method used was experimental method, the experiment of makingfish snack jelawat fish. This research used non factorial randomized design wasthe use of a regular packing consists of three levels treatment. Use of LDPEpackaging (low density polyethylene) K1, HDPE packaging (High DensityPolyethylene) K2, PP packaging (Polypropylene) K3, storage period (group)consisting of four levels, namely L0 treatment (control), L15 (15 days), L30 (30days), L45 (45 days). 45 days was a type of HDPE packaging with characteristicvalue, odor, taste and texture (8.44), (8.54), (7.94), (8.42). While the chemicalanalysis value of water level, protein level, fat level, ash level and peroxide5.31%. 36.46%. 9.87%. 2.43% and 3.13% respectively.Keywords: packaging, fish snack, fish jelawat, storage period.
The Effect Of Different Kind of Packing Materials on The Carp (Leptobarbus hoevenii) Fish Atom Crackers Stored at Room Temperature for 30 Days Akmin Sulaiman Harahap; N. Ira Sari; Sumarto '
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 aimed to study the effect of different kind of packing materials on the quality of carp atom crackers stored at room temperature. The treatments in this research were different kind of packing materials which were polyprophylene, low density polyethylene and combination packing materials (HDPE and aluminium foil) and stored for H0 (0 day), H10 (10 days), H20 ( 20 days), H30( 30 days). The parameters used to analyze the quality of the fish atom crackers were organoleptic evaluation and chemis composition. The result showed that the carp fish atom cracker packed with combination packing materials (HDPE and aluminum foil) stored at room temperature for 30 days was the best treatment. It was showed by the highest organoleptic value and characterized with delicious and tasty (7,9), bright appearance (7,9), crispy and solid texture (7,6), aroma just like fish atom cracker (7,6). The carp atom crackers contained 3.14% moisture, 14.98% fat, and 5,11 mEq peroxide value.Keywords: Atom crackers, carp, packing materials, storage time
The study of fresh baung fish quality (macron nemurus's ice) by using pakis vegetable (diplazium esculentum) As natural converser OKTORIO '; MIRNA ILZA; Sumarto '
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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This research is done to study quality of fresh baung fish with using of vegetable fern condensation as natural converser. Treatment which in giving is P0 (without of vegetable fern condensation, without salt), P1 (salt 2%), P2 (vegetable fern condensation) and P3 (vegetable fern condensation, salt 2%). As a group in along depository that is 0 hour, 4 hours, 8 hours, 12 hours]. converse of fresh fish the perceived is organoleptik value, ( face, smell, texture), total of bacterium colony, pH, Total Volatile Base. Value of fresh fish baung which given vegetable ferncondensation is added salt 2% with treatment of different is giving real influence to organoleptik value ( face, smell, texture), total value of colony, pH and TVB. Result of research seen from highest value of organoleptik is ( face 3,79, smell 3,54, texture 3,43), total of bacterium colony are 4,7 x 105 cell/ gram. The treatment is given by vegetable fern condensation added salt 2% during of depository at room temperature by value pH is 6,80 and TVB 12 mgn/ 100 gram.Keywords : Quality, baung fish (Macrones nemurus), vegetable fern (Diplazium esculentum), natural converser
THE EFFECT OF SOAKING IN SOLUTION OF BETEL LEAVES (Piper betle L.) ON THE QUALITY OF SMOKE FLAVORED CATFISH (Pangasius hypophthalmus) FILLETS Nico Siallagan; Desmelati '; Sumarto '
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 aim of the study was to determine the effect of soaking catfish fillets into the solution of betel leaves on the quality of the smoke flavored catfish (Pangasius hypophthalmus). The experiment method used was composed as blocked completely randomized design. The catfish was filleted then soaked in the solution of betel leaves at varied concentrations and combined with liquid smoke for 30 minutes, and then dried at the temperature of 60oC for 2 days. Results showed that the catfish fillets soaked in solution of 30 % betel leaves combined with 7 % liquid smoke produced good characteristics and high quality of the smoke flavored catfish. It was indicated by the appearance that was clean and tidy, brown colored, very specific of smoky odor and a little bit of additional odor of betel leaves, delicious tasted, savory, feels additional betel leaves and the texture was dense, compact, and quite dry. The chemical characteristic was including moisture content 18.79% and the value peroxide 4.22 mg eq/1000g. The presence of mushrooms was detected after stored for 22 days.Keywords : catfish fillets, betel leaves, liquid smoke
Co-Authors Akmin Sulaiman Harahap Aldi Hafiz Siregar Alfian Arby Andika Pratama Armelia Rahmasari Bustari Bustari Daniel Happy Putra Desmelati ' Dewi Kusuma Anggraini Dewita Buchari Doni Mario Edison ' Erwinsyah ' Hamdan Alawi Herry Kurniawan Hindam Sabbah Isnawati ' Juanidia Zulistiara Jufrizal Yasin Lily Afriyanti Lydia Mia Edina Mery Sukmiwati Mirna Ilza Mychael F Naibaho N Ira Sari N. Ira Sari Ngafif Fatuh Zahroh Nico Siallagan Nova Jumaiza1 Nur Asia Nurmawilis Nasution Okto Oloan F Simarmata OKTORIO ' Pareng Rengi Raja Anita Lufhiana Rique Prayoga Ronald Sohahau Manao Saipul Anwar Sri Tika Evianty S Suardi Loekman Suhardi ' Suparmi ' Syahrul ' Syaiful Irzal Tjipto Leksono Trisna Wiga Putri Viki Buana Satria Wantan Nainggolan