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

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Study of Consumer Acceptance on Pempek Freshwater Mussels (Pilsbryoconcha exilis) added with Different Ratio of Durian Seed Flour Dandi Permai Dani Ginting; Sumarto Sumarto; Dewita Dewita
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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AbstractThis study aimed to determine consumer acceptance on pempek freshwater mussels with the addition of durian seed flour. The research method was experimental with a non-factorial completely randomized design (CRD) with 4 treatment levels, namely E0 (without the addition of durian seeds flour), E1 = 40g (20% durian seed fluor), E2 = 80g ( 40% durian seed flour), E3 = 120 g (60% durian seed flour). The parameters tested were organoleptic values (appearance, taste, texture and aroma) and proximate analysis (moisture content, protein content, ash content and fat content). Based on the parameters tested, the best treatment for pempek freshwater mussels with the addition of durian seed flour was E1 (40 g durian seed flour) with an appearance value of 6.92 (light brownish appearance), aroma 6.70 (durian seed aroma), flavor 7,20 (light felt durian seed) and 7.20 texture (chewy texture) while the proximate analysis was 54.23%, moisture 11.4%, protein 1.20%, fat, and 3.25% ash. Keywords: freshwater mussels, pempek, consumer acceptance, durian seed flour
CHEMICAL PROFILE OF TINFOIL BARB (Barbonymus schwanenfeldii) WITH DIFFERENT PROCESSING Muhammad ArifSatrio Hutomo; Merry Sukmiwati; Dewita Dewita
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThe purpose of this study was to determine the chemical profile and fatty acids contained by tinfoil barb(Barbonymus schwanenfeldii) with grilled and steamed processing. The analysis parameters were chemical and fatty acid analysis. Based on chemicalanalysis the grilled tinfoil barbcontained of water 67.85%, ash 2.15%, protein 17,84%, fat 6.13% with 9 of fatty acids consisted of 6 saturated fatty acidsnamely caprylic (not detected), caproic (not detected), lauric (0,33%), myristic (0,60%), palmitic (17,79%), and stearic acid (2,61%), 1 of monounsaturated fatty acid namely oleic (25,82%),and 2 ofpolyunsaturated fatty acid namelylinoleic(34,58%) and linolenic acids (16,64%). Meanwhile, the steamed tinfoil barb containedwater (69.01%), ash (1.89%), protein 17,06%,and fat 7.99% with 9 of fatty acids consisted of 6 saturated fatty acids namely caprylic (not detected), caproic (0.05%), lauric (2,06%), myristic (1.88%), palmitic (24.65%) and stearic acid (4.05%);1 of monounsaturated fatty acid namely oleic (28,99%), and 2 of polyunsaturated fatty acids namely linoleic (21,62%) and linolenic acid(15,12%).Keywords: tinfoil barb, chemical profile, grilled, steamed, fatty acid
STUDY OF FLAVOUR MODIFICATION ON PROCESSING OF SHREDDED TUNA FISH (Euthynussp) Kevin Eka Putra; Sukirno Mus; Dewita Dewita
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT             This research was aimed to determine of flavour modification on processing of shredded tuna fish towards consumer acceptance. The fresh tuna fish as raw material was obtained from coastal areas West Sumatera (Bungus). The method used in this research was experimental method with Completly Randomized Design non factorial with 3 levels of treatment, i.e.natural flavour (AT0), rendang  flavour (AT1), and curry flavour (AT2) with 3 replicates.The result showed that the best treatment of shredded tuna fish was rendang flavor (AT1) with 28 panelists (35%) with characteristics: yellowish brown appearance, slightly dry texture, typical rending flavour, typical rendang aroma and strong turmeric smell, followed by AT2 (curry flavour) with 27 panelists (34%) with caharecteristics: light brown appearance, dry texture, typical curry flavour, typical curry aroma and AT0 treatment (natural flavour) with 25 panelists (31%) with caharacteristis brown appearance, less dry texture, tasty less goodand fishy taste still strong,  aroma was rather fishy. Keywords: shredded fish, Euthynussp, consumer acceptance.
THE INFLUENCE OF ADDITION OF GINGER FLOWER (Etlingera Elatior) FLOUR AS A NATURAL PRESERVATIVE ON CATFISH (Pangasius Hypophthalmus) NUGGET IN COLD TEMPERATURE STORAGE (± 5oC) Tri Atika Sari; Dewita Dewita; Sumarto Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstrak             This research was aimed to determine the effect of the addition of ginger flower (Etlingera elatior) flour as a natural preservative on catfish (Pangasius Hypophthalmus) nugget in cold temperature storage (± 5oC). The research method used was an experimental method in making catfish nugget with addition of ginger flower flour with different concentration treatments, that was N0 (without ginger flower flour), N1 (5 g of ginger flower flour), N2 (10 g of ginger flower flour), and N3 (15 g of ginger flower flour). The results showed that the treatment without addition of ginger flower flour into catfish nugget (N0) was the best treatment, with appearence 7,37%, taste 7.20%, aroma 7.92%, and texture 7.02%. Based on proximate analysis, the catfish nugget without addition of ginger flower flour had contained water, ash, protein, fat content, and Total Plate Count was 58.14%, 6.02%, 10.03%, 11.64%. Based on Total Plate Count (TPC) that N3  treatment was the best treatment with value 10.9 x 103 CFU/g. Keywords: catfish nugget, ginger flower flour, preservative
STUDI PENERIMAAN KONSUMEN BAKSO FILLET IKANYANG DIFORTIFIKASI DENGAN TETELAN IKAN PATIN (Pangasiushypophthalmus) Fitri Yanti; Dewita Dewita; Sumarto Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRAKPenelitianinibertujuanuntuk mengetahui tingkat penerimaan konsumen terhadap bakso fillet ikan yang difortifikasi dengan tetelan ikan patin.Metodepenelitian yang digunakansecaraeksperimen, yaitumelakukanpembuatanbaksodenganpenambahan tetelan ikan patin dengan jumlah berbeda.PenelitianinimenggunakanRancanganAcakLengkap non faktorialdengan 4 tarafperlakuanyaitu tanpa tetelan, fillet 100% (B0), campuran tetelan 10% dan 90% fillet (B1),campuran tetelan15% dan 85% fillet (B2), dan campuran tetelan20% dan fillet 80% (B3).Hasilpenelitianmenunjukkanperlakuan terbaikyaituperlakuanbakso ikan dengan campuran tetelan10% dan 90% fillet (B1) dengantingkatpenerimaankonsumen82,09%. Karakteristikbaksoikanpatindengan campuran tetelan 10% dan 90% (B1)  memiliki produk berwarnaabu-abusedikitpucat; bakso ikan beraroma khas ikan patin; memiliki rasa khas bakso ikan patin dominan; serta teksturbakso kenyal dan kompak. Bakso ikan patin memiliki kandungan air 75,63%, abu3,90%, protein 10,63%, danlemak8,46%.Kata kunci: Bakso, Fortifikasi,Tetelan
THE SENSORYCHARACTERISTICS AND AMINO ACID PROFILE OF REBON SHRIMPSILAGE (Aceteserythraeus) WITH ADDING DIFFERENT AMOUNT OF SAGO FLOUR Daffa Ramadhan; Dewita Dewita; Suparmi Suparmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTSilage is a liquid product produced from whole fish or the by-product of the fishery processing industry, the liquid phase is caused by enzyme activity in the fish body by adding acids or certain microbes. The carbohydrate content in fresh rebon shrimp was low, that can be added sago flour as a source of carbohydrates. This study aimed to determine the sensory characteristics and amino acid profile of rebon shrimp silage with the addition of different amounts of sago flour. The method used in this research was descriptive 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 different amounts of sago flour of which consisted of 4 treatment levels, each: P1 (10%), P2 (20%), P3 (30%), and P4 (40%). The best treatment was P4 with the sensory characteristics of rebon shrimpsilage withblackish brown color, viscous liquid, and the typical acid smell of shrimp. The amino acid consisted of 9 types of essential amino acids and 8 types of non-essential amino acids, with the highest value being glutamic acid as much as 1,956%.Keywords: Amino Acid, Rebon Shrimp, Sago Flour, Sensory, Silage.
CONSUMER ACCEPTANCE TO CATFISH (Pangasius hypophthalmus) KAMABOKO USING THE PURPLE SWEET POTATO FLOUR (Ipomoea batatas var. Ayamuraski)TO SUBSTITUTE THE USE OF TAPIOCA FLOUR Purnama Dewi Putri Wardani; Dewita Dewita; Suparmi Suparmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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 Abstract             This research aimed to determine the consumer acceptance to the catfish (Pangasius hypophthalmus) kamaboko using the purple sweet potato flour (Ipomoea batatas var. Ayamuraski)to substitute the use of tapioca flour.The research method used in this research was experimental method. The experiment  wasconducting by producing kamaboko catfishby adding the purple sweet potato flourto substitute the use of tapioca flour at varied amount to every 30 gstotal weight offlourused. It consisted of four varied composition, namely: 30 gs tapioca flour and 0 g purple sweet potato flour (TJ0), 20 gs tapioca flour and 10 gs purple sweet potato flour (TJ1), 10 gs tapioca flour and 20 gs purple sweet potato flour (TJ2), and 0 g tapioca flour and 30 gs purple sweet potato flour (TJ3). The results showed that the best catfish kamaboko was produced by the using of 10 gs tapioca flour and 20 gs purple sweet potato flour (TJ2). The best product of kamaboko was mostly preferred by consumer at 92,5% for its consistence, 91,25% for its aroma ; 87,50% for its taste and 96,25% for its texture. The score anava were 3,23; 3,19; 3,20 and 3,25 respectively. Based on proximate analysis, kamaboko which mostly preferred by consumerwas containing moisture 66,69%, ash 2,14%, protein 15,84%, fat 7,05% and fiber 2,69%. Keywords: Kamaboko, catfish, tapioca flour, purple sweet potato flour, consumer              acceptance
STUDY ON CONSUMER ACCEPTANCE OF CATFISH (Pangasius hypophthalmus) GRILLED FISH CAKE WITH DIFFERENT PROCESSING Mayer Titus Siburian; Dewita Dewita; Sumarto Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT                The purpose of this study was to determine consumer acceptance of catfish (Pangasius hypophthalmus) grilled fish cake with different processing. The research method used was the experimental method of making the grilled fish cake with different processing, namely X1 (fried) and X2 (grilled). Then a comparative study was conducted to compare treatment using the t-test. Based on the results of research from organoleptic assessment, the catfish grilled fish cake X2 was significantly different from the catfish grilled fish cake X1 at a 95% confidence level. Viewed from the aspect of appearance X1 7.19 X2 7.44, taste X1 6.93 X2 7.46, texture X1 6.92 X2 7.13 and aroma X1 7.04 X2 7.34 in the catfish grilled fish cake X2 treatment was higher than catfish grilled fish cake X1 treatment. The processing of catfish grilled fish cake with grilled processing was most preferred by consumer acceptance with characteristics of appearance quite brilliant without mucus), taste (specific of grilled fish cake), texture (quite dense and elastic) and aroma (specific of grilled fish cake) with chemical value of ash, fat, protein, moisture, and carbohydrate content was 1.43%, 4.26%, 15.34%, 22.68%, and 53.00%, respectively. Key Words: catfish, grilled fish cake, fried, grilled
THE EFFECT OF ADDITIONAL CONCENTRATE PROTEIN FROM DIFFERENT FISH TYPES OF CONSUMER RECEIPT IN FRESH BREAD Hendri Mustari Saputra; Dewita Dewita; Sumarto Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT This research was to determine the effect of the addition protein concentrates from different types of catfish (P. hypopthalmus, C. gariepinus and P. albilabris) to consumer acceptance of bread. The method used is an experiment using non-factorial completely randomized design (RAL), with 4 levels of treatment namely K0 (control), K1 (addition of  Shark Catfish  KPI), K2 (addition of Walking Catfish KPI), K3 (addition of Eel Tailed Catfish KPI) respectively 50 g. The parameters measured in this study are organoleptic test and proximate analysis including water, ash, protein and fat content. The results showed that the addition of KPI 50 g was the best in K1, with an organoleptic appearence (3.38) with characteristics yellow and there were red spots on the surface of fresh bread, flavor (3.47) with the characteristic taste of plain bread and the fish feels a little, aroma (3.31) with the characteristic aroma of fresh bread and a little fish smell and texture (3.32) with the characteristics of a soft and elastic texture. Based on proximate analysis, plain bread with the addition ofShark Catfish  KPI has a water content of 33.86%, ash content of 0.66%, protein content of 16.30% and fat content of 4.56%.Keywords :C. gariepinus,Fish protein concentrate, Fresh bread, P. hypopthalmus, P. albilabris
QUALITY CHARACTERISTICS OF SNAKEHEAD FISHBALL (Channa striata) WITH THE ADDITION OF AGAR-AGAR FLOUR Rulinda Rulinda; Sumarto Sumarto; Dewita Dewita
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis study aims to determine the effect of adding agar-agar flour to the quality of snakehead fishball. The research method used was an experiment in making snakehead fishball with the addition of commercial agar flour in different quantities. The research design was a non-factorial Completely Randomized Design (CRD) consisting of 4 levels of treatment, namely without adding agar-agar flour (T0), adding agar-agar flour 5 g (T1), 7 g (T2), 9 g (T3). The results showed that the addition of agar-agar (commercial) flour affected significantly at 95% trust rate to the quality of snakehead fishballs. The best treatment is agar-agar flour 9 g in producing quality characteristics of fishball. Fishball has a bright white color; has a distinctive aroma and taste of fish and agar-agar; and chewy texture, cut into two parts (half circle), 69.82% moisture, 0.48% ash, 33.60% protein, 0.15% fat, 39.60% carbohydrates, and 1.60% crude fiber.Keyword: agar-agarflour, fishball, Channa striata
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