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All Journal Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Ilmu Ekonomi Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Jurnal Kreativitas PKM Unri Conference Series: Community Engagement JURNAL KEBIDANAN

Dewita Dewita

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Author-ID : 3004064

Humanities Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Health Professions Medicine & Pharmacology Nursing Public Health

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CHARACTERISTICS OF HYDROLYSATE PROTEIN FROM MALONG FISH (Congresox talabon) WHICH HYDROLIZED BY USING PAPAIN ENZYME Defri Ilham; Dewita Dewita; Rahman Karnila
Berkala Perikanan Terubuk Vol 47, No 2 (2019): Juli 2019
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

This study aimed to utilize the fishbone waste from different types of fish, Pangasius sp., Clarias sp., Paraplotosus sp. as high calcium of bone flour and determine the quality characteristics of fishbone flour which was produced. The method used was a non-factorial Completely Randomized Design (CRD), with different types of fish bones as treatments which consisting of 3 levels: Pangasius sp. bone (Tp), Clarias sp. bone (Tl), and Paraplotosus sp. bone (Ts) with 3 replications and 9 units of experimental units. The parameters tested were organoleptic, proximate analysis, calcium, phosphorus, and whiteness degrees. The results showed that the Pangasius sp. bone flour (Tp) was the best treatment with characteristics of brilliant appearance, the distinctive aroma of fish was still felt, smooth and dry texture, as well as whiteness degrees that the best treatment in walking catfish bone flour with value 81.30%, referred to whiteness degrees of flour, it is below the range of 80-90%. Meanwhile, the best proximate value was obtained in Paraplotosus sp. bone treatment (Ts) with moisture, ash, fat, protein, carbohydrate, calcium and phosphorus content was 5.71%, 54.60%, 2.57%, 25.21%, 10.83%, 38.4%, and 33.9%.

Characteristics of fatty acids of Tuna fish eye (Thunnus sp.) with different solvents Ainiwati Ainiwati; Dewita Dewita; Rahman Karnila
Berkala Perikanan Terubuk Vol 48, No 2 (2020): Juli 2020
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.48.2.1-11

Asam lemak mata ikan tuna (Thunnus sp.) merupakan hasil ekstraksi dan hidrolisis dari lemak mata ikan tuna. Penelitian ini bertujuan untuk mengetahui karakteristik asam lemak mata ikan tuna dengan menggunakan pelarut yang berbeda. Hasil penelitian menunjukkan bahwa komposisi proksimat mata ikan tuna segar antara lain kadar air (69,98%bb), kadar abu (3,26%bk), kadar protein (33,81%bk), kadar lemak (60,86%bk), dan kadar karbohidrat by difference (2,07%bk). Hasil rendemen tertinggi terdapat pada asam lemak dengan pelarut N-heksana (10,18%), berbeda nyata terhadap pelarut eter (7,26%), berbeda nyata terhadap pelarut kloroform (7,67%), dan berbeda nyata terhadap pelarut etanol (2,77%). Selanjutnya hasil identifikasi kandungan asam lemak omega 3, 6, dan 9 menunjukkan bahwa asam lemak mata ikan tuna merupakan salah satu sumber asam lemak omega 3, 6, dan 9 yang dapat dikembangkan untuk meningkatkan nilai ekonomi hasil samping industri pengolahan ikan tuna.

THE EFFECT OF ADDING DIFFERENT AMOUNT OF SAGO FLOUR FOR THE QUALITY OF REBON SHRIMP SILAGE (Acetes erythraeus) Daffa Ramadhan; Dewita Dewita; Suparmi Suparmi
Berkala Perikanan Terubuk Vol 49, No 3 (2021): November 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.3.1289-1298

Silage can be produced in two ways, namely chemically and biologically, followed byfermentation. Biological silage production is a fermentation process that utilizes certain microbes (lacticacid bacteria) by adding carbohydrate sources. The lack of carbohydrate content in fresh rebon shrimp canbe added sago flour as a source of carbohydrates. The study aimed to determine the effect and amount ofaddition of the best sago flour on the quality of rebon shrimp silage. The method used in this research wasexperimental method, namely conducting to produce rebon shrimp (Acetes erythraeus) silage using 10%L. plantarum bacteria of the weight of rebon shrimp used. The treatment used was the addition of differentamounts of sago flour of which consisted of 4 treatment levels, each: P1 (10%), P2 (20%), P3 (30%), andP4 (40%). The experimental design used was a non-factorial Completely Randomized Design (CRD) with3 replications. Data from observations were analyzed using ANOVA test and Turkey’s HSD test, each at a99% confidence level. The best treatment was P4 with proximate including: 17.13% protein content,0.95% fat, 74.02% water, and 1.08% ash. Furthermore, the pH value was 4.7 and the total lactic acidbacteria was 1.36 x 107 cfu/mL. Eventually, the addition of different amounts of sago flour can increasethe quality of rebon shrimp silage.

CONSUMER ACCEPTANCE STUDY OF SEAWEED CUP CAKE (Eucheuma Cottonii) Asmawati Widya Lestari; Dewita Dewita; Suparmi Suparmi
Berkala Perikanan Terubuk Vol 48, No 3 (2020): November
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.48.3.687-698

Penelitian ini bertujuan untuk mengetahui studi penerimaan konsumen terhadap cup cake rumput laut. Rumput laut Eucheuma cottonii diperoleh dari pasar kodim, Pekanbaru. Penelitian ini dilakukan dengan menggunakan metode Rancangan Acak Lengkap (RAL) satu faktor dengan 4 taraf perlakuan 0%, 10%, 20% dan 30%. Hasil penelitian berpengaruh sangat nyata terhadap nilai organoleptik meliputi rupa, rasa, aroma, sedangkan tekstur tidak berbeda nyata dan nilai kimia yang meliputi kadar abu, kadar protein dan kadar serat kasar sedangjan kadar air dan kadar lemak tidak berbeda nyata. Berdasarkan parameter uji perlakuan terbaik cupcake dengan penambahan tepung rumput laut 20% dengan rupa 6,72 warna hijau kecoklatan, rasa 6,69 sedikit manis, aroma 7,00 aroma tepung rumput laut, tekstur 6,73 padat sedikit lembut dan kadar air 18,13 %, kadar protein 14,88 %, kadar lemak 0,26%, kadar abu 1,00 %, serat kasar 4,49 %.

CHARACTERISTICS AND EFFECTIVENESS OF CHITOSAN ORININATED FROM THE CARAPACE OF T. ANOMALA SHRIMP AS AN ANTIBACTERIAL COMPOUND Tengku Muhammad Ghazali; Rahman Karnila; Dewita Dewita
Berkala Perikanan Terubuk Vol 47, No 1 (2019): Februari 2019
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

This study aims to investigate the inhibition zones of the chitosan against Pseudomonas aeruginosa. Carapace from T. anomala is used as raw material of chitosan. There were 5 treatments used, namely positive control (K0+), negative control (K0-), 5% chitosan (K1), 7% chitosan (K2) and 9% (K3) chitosan. The carapace was taken and then washed, dried, refined, demineralization, de-preoteinated, deasitelation and was tested using double layer method, discs and well diffusion. The proximate carapace test results were as follows, water content was 68.18 % gross wight (gw), moisture content 11.77 % dry wight (dw) protein content, 2.35 %dw fat content, 84.43 %dw ash content and carbohydrate content was 1.45 %dw. The chitosan of T. anomala characteristics were yellowish white flakes, odorless and tasteless with yield value, moisture content, ash content, mineral content (Ca, Fe, K, Na, P) and the degree of deacetylation 27.51 %; 7.31 %gw; 3.40 %dw; 12.17 mg/L; 4.90 mg/L; 3.40 mg/L; 5.49 mg/L; 0.27 mg/L; and 73.43 % respectively , Results on antimicrobial sensivity tests using double layer, disk blank and well diffusion. Shown clear zone, 13.87 mm, 11.34 mm and 14.62 mm. these values indicate that the antimicrobial effect of the chitosan is strong.

The Effect of Seaweed (Eucheuma spinosum) Fortification on The Quality of Pekdos Marwah Iwada; Sumarto Sumarto; Dewita Dewita
Berkala Perikanan Terubuk Vol 49, No 2 (2021): Juli 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.2.1033-1041

This study aims to determine the effect of fortification of seaweed (Eucheuma spinosum)on the quality of pekdos and determine the amount of seaweed addition to producing thebest quality of pekdos. The research method used was experimental with the processingof pekdos with the addition of seaweed porridge (E. spinosum) in differentconcentrations. The research design was a completely randomized design (CRD)consisting of 4 treatment levels, P0 (0%), P1 (5%), P2 (10%), and P3 (15%). Parameteranalysis of organoleptic, moisture content, ash, protein, fat, and crude fiber. The resultsshowed that seaweed fortification had a significant effect on the 95% confidence levelon the quality of pekdos. The addition of 10% (P2) seaweed produced the best qualitypekdos. The pekdos has a neat appearance intact, slightly hollow, attractive, and slightlyyellowish-white; the aroma is not fishy, fresh, fragrant, and specific type of pekdosmackerel; tasted specific type of pekdos taste, savory, and very tasty; and a chewy soft,and easy-to-bite texture; pekdos has 37.40% moisture; 3.54% ash; 14.92% protein;4.41% fat, and 4.39% crude fiber.

MANAGEMENT STRATEGY FOR FISH PROCESSING UNIT (UPI) IN SIHENE'ASI VILLAGE LAHEWA SUBDISTRICT, NORTH NIAS REGENCY Jansen Daeli; Sukendi Sukendi; Dewita Dewita
Berkala Perikanan Terubuk Vol 49, No 2 (2021): Juli 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.2.995-1006

This study aims to formulate a management strategy for the fish processing unit inSihene'asi Village, Lahewa District, North Nias Regency. The research was conductedfrom 21 December 2020 to 23 January 2021. The research was conducted using aqualitative approach through survey methods and direct observation in the field. Primarydata collection was carried out through observation and in-depth interviews with astructured questionnaire instrument. Secondary data were obtained from related agenciesin this study. The analysis used in this research is descriptive analysis method and SWOTanalysis to determine the appropriate management strategy. The results of the SWOTanalysis show that the priority strategy related to the management of the fish processingunit is to support an aggressive strategy, a strategy that is made by utilizing all strengths toseize and take advantage of the greatest possible opportunities. The management strategiesof the fish processing unit in Sihene'asi Village are: 1) Maximizing the use of rawmaterials in meeting market demand through cooperation between UPI managers, 2)Maximizing traditional processing technology appropriately in order to maintain the tasteimage of fishery products and 3) Developing a group institutional system. fish processingby cooperating with the government / private sector.

Fishery Product Business Management Strategy In Teluk Kabung Utara Village, West Sumatra Province Rizki Syakbana; Dewita Dewita; Sukendi Sukendi
Berkala Perikanan Terubuk Vol 49, No 2 (2021): Juli 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.2.1085-1100

This study aims to develop a fishery product business management strategy in TelukKabung Utara Village, Padang City. The research was conducted from 21 December2020 to 20 January 2021. The study was conducted using a qualitative approach tosurvey methods and direct observation in the field. Data collection was carried outthrough observation and in-depth interviews with a structured questionnaire instrument.Secondary data were obtained from related agencies in this study. The analysis used inthis research is descriptive analysis method and SWOT analysis to determine theappropriate management strategy. The results of the SWOT analysis show that thepriority strategy related to the management of fish processing units is to supportaggressive strategies, namely strategies that are carried out by utilizing all strengths toseize and take advantage of the greatest opportunities. The strategies for managingfishery product businesses in Teluk Kabung Utara Village are: 1) Maximizing the use ofa wide range of markets in high demand for products by conducting good coordinationamong fishery product business owners, 2) Maximizing the use of capital assistanceprovided by the government by Right in order to develop a fishery product business.

Effect of Fortification of Chocolate Seaweed (Sargassum sp.) on Quality Characteristics of Goat's Milk Ice Cream Dahlia Dahlia; Dewita Dewita; Yance Gusriyanti
Berkala Perikanan Terubuk Vol 50, No 3 (2022): November 2022
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.50.3.1589-1596

This study aimed to determine the quality characteristics of goat's milk ice cream with fortified brown seaweed (Sargassum sp.). The research method used was a non-factorial completely randomized design (CRD) with 4 levels of treatment, namely R0 (0% Sargassum sp.), R1 (5% Sargassum sp.), R2 (10% Sargassum sp.), R3 (15% Sargassum sp.). The test parameters carried out were organoleptic quality analysis of appearance, aroma, taste, and texture. The results showed that goat's milk ice cream with fortified brown seaweed (Sargassum sp.) had a significant effect on the chemical and physical quality characteristics at the 95% confidence level. The value of the chemical and physical quality of the best treatment was R3 (15% Sargassum sp.), with a moisture content value of 63.06%, a crude fiber content value of 1.65%, the value of calcium content 1.74%, melting time value is 24.47 minutes, and viscosity value is 252.10 cPs.

Co-Authors Abdurrahman Abdurrahman Abraham Manik Ainiwati Ainiwati Asmawati Widya Lestari Baharu Simanjuntak bayu kesuma dewa Bintal Amin Cindy kemala Sari Cut Mutiah Daffa Ramadhan Dahlia Dahlia Dandi Permai Dani Ginting Darwin Suar Bhekti Defri Ilham Desmelati Desmelati Desmita Sari Dessy Yoswaty Esti P. Sari Fahlevi Reza Fitri Yanti Franklin Yobel Sitohang Gesang Nur Ikhlas Hendra Mario Silaban Hendri Mustari Saputra Hendrik Hendrik Henniwati Henniwati Irvina Nurachmi Isnaini Putri Jansen Daeli Jesika Gembira A Rajagukguk Joshbusst hamido Karnila, Rahman Karnila Kevin Eka Putra Lismawati Lismawati Machasin Machasin Marwah Iwada Maya Fitri Zuly Mayer Titus Siburian Melania Syahada Meliani Sukmadewi Harahap Merry Sukmiwati Miftahul Amalia Rizki Muhammad ArifSatrio Hutomo Novita Indriani Oktavia Rimanda Paridah Hasibuan Phopy Dwi Pratiwi Purnama Dewi Putri Wardani Rajiv Ramandha Putra Rizki Syakbana Rulinda Rulinda Suardi Loekman Sukendi Sukendi Sukirno Mus Sumarto Sumarto Suparmi Suparmi Syahrul Syahrul Tengku Muhammad Ghazali Tika Anggriani Tri Atika Sari Yance Gusriayanti Yance Gusriyanti Yoga Rakasiwi Pratama

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