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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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OPTIMIZATION OF Chlorella sp. FLOUR FORTIFICATION IN THE PROCESSING OF NATA Juanidia Zulistiara; Syahrul '; 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

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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.
THE EFFECT OF VARIED CONCENTRATION TAMARIND (Tamarindus indica L) EXTRACT AND THE SOAKING TIME ON THE REDUCTION LEVEL OF HEAVY METALS PLUMBUM (Pb) AND CADMIUM (Cd) IN THE CLAM (Anadara granosa) BLOOD Lydia Mia Edina; Sumarto '; Edison '
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 determine the optimum concentration of tamarind extract and soaking time to reduce the heavy metals Pb and Cd in the blood of clam (Anadara granosa). The research was used the experimental method and designed as Factorial Completely Randomized Design. The clam was soaked into the solution of tamarind extract at 4 level concentrations, namely: without extract tamarind (K0), 10% tamarind (K10), 15% tamarind (K15), and 20% tamarind (K20), combined to 3 varied soaking time, namely: 60 minutes (W60), 90 minutes (W90), and 120 minutes (W120). All samples were assessed for their organoleptic characteristics and their metal Pb and Cd levels. The results showed that the treatment of soaking the clam into the 20% tamarind extract for 90 minutes was indicated the best treatment. It showed that the reduction of heavy metal up to the lowest level, those were Pb at 66,33% and Cd at 76,63%. Soaked clam blood soaked into the tamarind extract was affecting to their organoleptic characteristic, included to their consistence, taste and texture. The higher concentration of tamarind and the longer soaking time, the more little blackish brown and pale their consistance and the more acid tasted and quite clay of their texture.Keywords: Anadara granosa, concentration, heavy metals, soaking time Tamarindus indica L,
CONSUMER ACCEPTANCE TO FRIED TILAPIA BABY FISH (Oreochromis nilotis) IN DIFFERENT SIZES Nur Asia; Suparmi '; 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

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The purpose of this study was to determine the consumer acceptance of the product fried tilapia baby fish in different sizes and find out the nutritional value of the product fried baby fish tilapia (Oreochromis nilotis). This research used experimental method and was designed as non-factorial completely randomized design with 3 treatments and 3 replications, namely P1 (tilapia baby fish sized of 3-4 cm), P2 (baby tilapia sized of 5-6 cm), and P3 (baby tilapia sized of 7-8 cm). Parameters measured were organoleptic test, the value of crispness, and proximate composition of the fried tilapia baby fish. The results showed that the fried tilapia baby fish in size of 3-4 cm was the most preferred by consumers. Fried tilapia baby fish contained of 20,27% protein, 9.73% fat, 23.62% moisture, and 2.79% with the value of crispness 97.5%.Key words: Consumer acceptance, fish fried, size, nutrition, tilapia
A study on consumer acceptance of fish sausage (empek-empek) leptobarbus hoevenii added with Carrots (daucus carota) Sri Tika Evianty S; N. Ira Sari; Sumarto '
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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The study was conducted to determine consumer acceptance of fish sausage added with carrots. About 6 kg river carp was taken from a fish market in Pekanbaru. Four groups of fish sausage were prepared from river carp meat and tapioca flour; and each of them was fortified with 0%, 10%, 20% and 30% of carrots to improve their colour. The fish sausage were evaluated for consumer acceptance; moisture, protein, ash, and crude fiber. The results indicated that the fish sausage added with 20% carrots was the most preferable by consumers. The river carp sausage contained: 48,96% moisture, 21,59% protein, 1,86% ash and 7,12% crude fiber.Keyword: Fish sausage, River carp, carrots, consumer acceptance.
COMPERATIF STUDY OF ATOMS FISH CRACKER PROCESSING JELAWAT (Leptobarbus hoevenii Blkr) WITH THE USE OF FISH MEAT AND FISH MEAL FOR CONSUMER ACCEPTANCE Jufrizal Yasin; 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 study was purposed to determine the consumer acceptance of common carp (Lepotobarbus hoevenii Blkr) atom crackers that added with fish meat compared to that added with fish meal. The fish meal was obtained from traditional markets. The fish initially was processed into fish meal and mixed with tapioca flour, water, seasoning and condiments and then fried. The quality of fish crackers produced was assessed for their consumer acceptance and their chemical composition. The fish cracker added with the fish meat showed the highest consumer acceptance at the rate of 100%. The fish cracker added with the fish meat contained 6,10% moisture, 29,46% protein, 7,00% fat and 2,17% ash.Keywords: atom crackers, consumers acceptance, fish meal, Leptobarbus hoevenii Blkr
INFLUENCE OF PINEAPPLE JUICE ADDITION WITH DIFFERENT VOLUME TO SNAKEHEAD (Channa striata) FISH SAUCE QUALITY Isnawati '; N. Ira Sari; 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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ABSTRACTThis research was conducted at Fisheries Processing Technology and Fisheries Chemistry Laboratory, Faculty of Fisheries and Marine Science, University of Riau, on September 2014. The research was intended to evaluate the influence of pineapple juice addition with different volume to snakehead (channa striata) fish sauce quality. In this research, the fermentation processed by addition of pineapple juice with different volume (10, 15 and 20%) to snakehead fish sauce from meat weight during 6 days fermentation. The parameter analysis was observed to organoleptic (color, odor and flavor), protein content, salt content, pH, crude fiber and total of fish sauce liquid volume. The best treatment was obtained in 20% volume of pineapple juice addition (A3) with criteria: brown yellow in color of fish sauce; spesific fish sauce in odor; delicious and salty in flavor; and protein content 8.63%, salt content 8.04%, pH 5.59, crude fiber content 6.05% and volume of liquid fish sauce 12.29%.Keyword: Fish snakehead, Pineapple juice, Fish sauce and Quality
THE EFFECT OF ADDITION OF SPINACH FLOUR (Amaranthus sp) ON CONSUMER ACCEPTANCE OF CATFISH BALL Mychael F Naibaho; Dewita Buchari; 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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The study was intended to examine the effect of spinach flour on consumer acceptance ofcatfish ball. About 36kg catfish was taken from a fish market in Pekanbaru. Four types of fishballs were prepared from catfish meat which was fortificated with 0%, 2,5%, 5%, and 7,5%spinach flour. The catfish balls were evaluated for consumer acceptance and chemicalcomposition. The results indicate that the catfish balls added with 2,5% spinach flour was themost preferable by consumers. The catfish balls contains: 56,78% water, 20,58% protein, 3,08%ash, and 209,80mg calcium.Keyword: Catfish ball, spinach flour, consumer acceptance, chemical composition
The influencing of extra gelatin catfish’s bone (pangasius hypophthalmus) concerning to the quality of dodol kedondong Aldi Hafiz Siregar; 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

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This research was intended to evaluate the influence of catfish bone gelatinon quality of dodol kedondong. The fish bone gelatin was taken from thelaboratory of organic chemistry, Bogor Institute of Agryculture. Four types ofdodol were prepared from a mixture of kedondong (19%), coconut milk (62%),sugar (19%), sticky rice powder (19%) and each dodol was added with 0%, 5%,7% and 9% fish gelatin respectively. The dodol were evaluated for sensoryquality, folding test and proximate composition. The result indicated that dodolfortified with 9% fish bone gelatin was the best in quality. Moisture, ash, fat andfolding test of the dodol was 19,88%, 1,36%, 4,45% and 4,29% respectively.Keywords: Pangasius hypophthalmus, gelatin, catfish bone, dodol
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