Article Per Year (5 Year)
p-Index From 2021 - 2026
0
P-Index
This Author published in this journals
All Journal Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
Sumarto '
Unknown Affiliation
Earth & Planetary Sciences Environmental Science

Published : 38 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 38 Documents
Search

 1   2   3   4 
THE EFFECT OF DIFFERENT AMOUNTS ADDITION OF SEAWEED (Eucheuma cottonii) FLOUR TOWARD CHARACTERISTICS OF CATFISH (Pangasius hypopthalmus) EMPEK-EMPEK QUALITY Lily Afriyanti; Sumarto '; Mery Sukmiwati
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research was aimed to obtain the best amount of seaweed (Eucheuma cottonii) flour in processing of catfish (Pangasius hypophthalmus) empek-empek from organoleptic quality and chemical analysis aspects. The seaweed (Eucheuma cottonii) was obtained directly from seaweed cultivation in Tanjung Medang water of north Rupat, Bengkalis regency, Riau. This research used completely randomized design, one factor with four levels of treatment 0%, 10%, 15% and 20%. The results of the study was very significant effect on organoleptic value includes the appearance, taste, aroma, texture and chemical values which include water content, fat content, ash content, whereas the levels of protein and calcium were significantly different. Based on parameters tested, the best treatment was the catfish empek-empek with addition 10% of seaweed flour, with appearance (7.99) of light brown colour, fish flavor more pronounced (7.61), fish aroma (7.61), solid, compact and chewy texture (7.26), and 65.97% of water content, 14.10% of protein content, 7.65% of fat content, 4.86% of ash content and 17.18 mg / 100 g of calcium content.Keywords: Empek-empek, Pangasius hypopththalmus, Quality, characteristics, Eucheuma cottonii
THE EFFECT OF BY CATCH FISH ADDITIONIN CASSAVA (Manihot esculenta crant) NUGGET PREPARATION ON CONSUMER ACCEPTANCE Okto Oloan F Simarmata; Suparmi '; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study was intended to evaluate the consumer acceptance on cassava nugget was added with trash fish meat. Trash fish consist of Rastrelliger sp, Epinephelus bleekeri, Engraulidae and Eleutheronema tetradactylum. Those fish was taken from fishermen in Sibolga. The fish was eviscerated and minced. Four types of nugget were prepared from a mixture of cassava 45,10%,tapioca flour 6,76 %, egg 45,10 %, msg (Monosodium glutamate) 0,23 %, white onion 1,35 %, salt 1,01 %, sugar 0,45 % and each types of the nugget was added with fish meat at a level of 0%, 10%, 20% and 30%. The nugget was evaluated for consumer acceptance. The nugget added with 30% fish meat was the most preferable. Moisture, protein and bacterial count of the nugget was 47,03%, 11,76%, and 4,1 respectively.Keywords: Cassava, by catch fish, consumer acceptance
THE EFFECT USAGE OF CRYOPROTECTIVE TYPES ON THE QUALITY OF SURIMI FISH SIAMESE (Pangasius hypophthalmus) Syaiful Irzal; N. Ira Sari; Sumarto '
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research aimed to determine usage effect of types cryoprotective on the surimi quality of fish siamese. The method used in this research is the conduct the surimi making of fish siamese with the addition of different cryoprotective. The cryoprotective ingredients used in this research is the S0 = (sucrose 4% + polyphosphate 0,3%), S1 = (sorbitol 4% + polyphosphate 0,3%), S2 = (sucrose 4% + 4% sorbitol + polyphosphates 0, 3%). Parameters tested were physical analysis consists of fold test, bite test and chemical analysis consists of moisture content and protein content. The average value surimi of fish siamese with the addition of cryoprotective ingredients S0, S1 and S2 respectively for fold test was 4,63, 4,81, 6,33, bite test 5,11, 5,00, 5,35, moisture content 68.19%, 70.26%, 71.63%, and the protein content of 9.27%, 11.70%, 13.26%. The results showed that surimi of fish siamese with the addition of cryoprotective on the treatment S2 is the best treatment. The value of folding test, bite test, moisture and protein content of surimi are 6.33, 5.35, 71.63% and 13.26%.Key word: surimi, fish siamese, types of cryoprotektive
CHARACTERISTICS AND AMINO ACID PROFILE OF JELAWAT FISH MEAL (Leptobarbus hoevenii) WITH DIFFERENT COOKING METHODS Nurmawilis Nasution; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research aims to know the characteristics and amino acid profile of jelawat fish meal with different cooking methods three cooking of methods, they are T0 ( control), T1 (steaming) and T2 (presto). The samples then analyzed the amino acids, the characteristics of flour and proximate level. Research’s result at T0, T1, T2 has a value in a row is amino acids 58.91%, 58.64%, 59.98%; yield 11.64%, 9.19%, 9.44%; whiteness 46.92%, 57.76%, 64.07%; water absorption 73.2%, 61.2%, 56%; water content 6.42%, 8.38%, 8.70%; ash content 9.62%5.22%, 3.52%; protein content of 65.10%, 65.30%, 68.80%; fat content 14.60%, 9.45%, 5.80%. The conclusion of this research was jelawat fish meal with cooking methods presto had the most optimal amino acids and protein content.Keywords: Jelawat fish meal, cooking methods, amino acid
THE EFFECT OF PURPLE SWEET POTATO (Ipomoea batatas) FLOUR ON THE SQUID (Loligo sp.) NUGGET QUALITY Alfian Arby; Desmelati '; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACTThis research was aimed to determine the effect of purple sweet potato flour on the squid nugget quality. The treatments were carried out in the mixture of tapioca flour and purple sweet potato flour to the total weight of used flour (175 grams), which consists of five levels; N0 (100% tapioca flour and 0% purple sweet potato flour), N1 (75% tapioca flour and 25% purple sweet potato flour), N2 (50% tapioca flour and 50% purple sweet potato flour), N3 (25% tapioca flour and 75% purple sweet potato flour), N4 (0% tapioca flour and 100% purple sweet potato flour). Based on this research, the effect of the purple sweet potato flour on the squid nugget quality was significantly effect to organoleptic value, moisture content, ash, carbohydrate, protein and fat content. The using of highest concentration of purple sweet potato was given the highest antioxidant activity. The results on the N2 was the best treatment with the characteristics of appearance such a thick purple, brilliant (8.17), very fragrant in odor, squid specific (7.29),2JOM: FEBRUARI 2015savory flavor (8.33) and dense texture, compact (8.39), moisture content 58.68%, ash content 1.67%, carbohydrate content 17.47%, protein content 19.66%, fat content 0.62% and antioxidant activity 8.049 mg/mL.Keywords: Tapioca flour, sweet potato flour, nuggets squid, antioxidant
STUDY ON CONSUMER ACCEPTANCE OF AMPLANG FROM DIFFERENT FISH PROCESSED Doni Mario; Dewita Buchari; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this research was to determine the consumer acceptance level of amplang from. different fish processed. The method used in this research was experimental analysis with randomized designed non factorial, with different three of fish treatment (Pangasius hypophtalmus ;A1), (Clarias batracus ; A2), and (Oreochromis sp; A3) with triplicate in each treatment. The results showed that different fish the different fish treatment of amplang was significantly affect to consumer acceptance level. Amplang from different fish species treatment had value for A1 (83,44%), A2 (89,69%), and A3 (95,63%). Amplang wich was made from Oreochromis sp (A3) was the best treatment with characteristic ; white appearance, strongly scent, compact texture, and fishly in taste; water content 8.32%, fat content 14.96%, ash content 2.740% and protein content 10.89%.keywords : Amplang, consumer acceptance, different fish
THE CONSUMER ACCEPTANCE ON THE SEAWEED (Eucheuma cottonii) DRINKING JUICE MIXED WITH PANDANUS LEAVES (Pandanus amarylifollius) EXTRACT Armelia Rahmasari; N. Ira Sari; Sumarto '
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The aim of the research was to study on the effect of different concentrations of the extract of pandanus leaves (Pandanus amarylifollius) mixed in the seaweed (Eucheuma cottonii) drinking juice on the consumer acceptance. The method used was experimental and composed as non factorial Completely Randomized Design (RAL), which consisted of 4 levels,namely: no pandanus leaf extract (D1), the addition of 20 ml pandanus leaf extract (D2), the addition of 40 ml pandanus leaf extract (D3) and the addition of 60 ml pandanus leaf extract (D4). The parameters used were sensory evaluation, the value of pH, reduction sugar content, the viscosity, and the TPC. The highest consumer acceptance was indicated by the addition of 60 ml pandanus leaf extract (D4) into the the seaweed drinking juice. The percentage of consumer acceptance on the colour was 93.65% (75 consumer), the flavour was 73.75% (59 consumer) and the odour was 91.25% (73 consumer). The value of pH was 6.93, the content of reduction sugar was 28.85%, the value of viscosity was 3.03 cP, and the total plate count bacteria was 83x103 cfu/g.Keywords: consumer acceptance, drinking juice, Eucheuma cottonii, Pandanus amarylifollius, seaweed.
EFFECT OF USING THE LEMONGRASS (Cimbopogon citratus) TO SMOKED EEL (Monopterus albus) PROCESSING QUALITY Viki Buana Satria; Dewita Buchari; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACTThis study was aimed to determine the effect of using the lemongrass on organoleptic quality of smoked eel. 4 kg of fresh eel and lemongrass obtained from one of market in Pekanbaru processed into smoked eel. The treatment of this study was using the different concentration of lemongrass (0%, 10%, 20% and 30%) from fresh eel to determine the quality of smoked eel. The result showed that the lemongrass with concentration 30% was the best treatment and most favorable by consumer with appearance 7.41, texture 7.79, odor 7.32, flavor 7.07, moisture content 14.04%, ash content 22.30%, protein content 49.75% and fat content 2.75%.Keywords: Smoked eel, Lemongrass, Processing
Characteristic of Redistilled Liquid Smoke Pyrolized from Different Type of Wood as A Natural Preservative for Fishery Products Wantan Nainggolan; Tjipto Leksono; Sumarto '
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research was purposed to observe the characteristic of distilled liquid smoke pyrolized from different types of firewood as a natural preservative for fishery products. The firewood as the main material for producing liquid smoke were kandis (Garcinia xanthocymus) wood, laban (Vitex pinanta) wood, ubar (Eugenia sp) wood and timah (Elaeo sp) wood. The pyrolysis of each type of firewood was producing 35% - 43% liquid smoke. The liquid smoke was then purified by using distillation method and was analyzed for their physico-chemical characteristics and inhibition test of bacterias Staphylococcus aureus, Escherichia coli dan TPC. The results showed that the distillation of crude liquid smoke was yielding 89-92% pure distilled liquid smoke. The distilled liquid smoke contained about 1.54-3.31% phenols, 8.96-10.66% acids, and 11.40-21.15% carbonyl. They had the capacity of antioxidant activity around 93.95-94.56%, while the result of disk diffusion susceptibility test to bacteria showed that the liquid smoke can inhibit the growth of bacterias at the lowest concentration of 3.13%.Keyword : antioxidant, distillation, liquid smoke, pyrolized, purification
EFFECT OF FORTIFICATION BLUE GREEN ALGAE (Spirulina) ON MACARONI catfish (Pangasius hyppophthalmus) ACCEPTANCE OF CONSUMER Erwinsyah '; Suparmi '; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aimed to determine the effect of fortification blue green algae (Spirulina) on macaroni catfish (Pangasius hyphophthalmus) on consumer acceptance. The method used is the experimental method, namely the experiment of making macaroni catfish with a number of different Spirulina. This study used a completely randomized design with 4 treatments and 3 replications. The treatments that M0 (without Spirulina), M1 (Spirulina 5 grams), M2 (Spirulina 10 grams), M3 (Spirulina 15 grams). The results of this study showed the addition of Spirulina for all treatments have acceptance of consumer ranged from 59.37% -83.75% where the treatment M0 (59.37), M1 (71.87), M2 (83.75), M3 (67.12). The best macaroni is that with the addition of M2 (Spirulina 10 grams) which has a 83.75% acceptance level with the characteristics of a light green color, the aroma of fish and Spirulina little felt, and compact texture. Treatment of M2 has a water content of 9.54%; protein of 10.51%; fat of 1.77% and 63.52% rehydration capacity.Keywords: Spirulina, Macaroni, Fortification
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