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Dewita Dewita
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STUDY OF FORTIFIED BISCUIT QUALITY WITH CATFISH’S (Pangasius sp) SWIM BLADDER FLUOR Joshbusst hamido; Dewita Dewita; Sumarto Sumarto
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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ABSTRACT This study aims to assess the quality of biscuits fortified with catfish swim bladder flour and to determine the amount of fish swim bladder flour with the best quality biscuits. The research method was carried out experimentally with the fortification of different fish swim bladder flour, with a completely randomized design (CRD) consisting of four treatment levels, namely: without the addition of fish swim bladder flour (To), addition of 5% fish swim bladder flour. (T1). , 10% (T2), and 10% (T3).Analysis of the parameters of the organoleptic biscuits, moisture, ash, protein, fat, and carbohydrate content. The results showed that the addition of catfish swim bladder flour affected the quality of the biscuits. The swim bladder flour 5% (T1) was the best treatment to produce the quality biscuits characteristics which had a pale yellow biscuit color, a distinctive biscuit aroma, a combination of sweet and savory flavors, and a crunchy texture; the moisture content of 5.95%, ash 1.01%, 23.54% fat, 6.30% protein, and 63.42% carbohydrates.  Keywords: biscuits, swim bladder, Pangasius sp
PHYSICAL-CHEMICAL ASSESSMENTS OF GOURAMI(Osphronemus goramy) FISH CRACKERS PREFERRED BY CONSUMERS Baharu Simanjuntak; Desmelati Desmelati; 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 the physical-chemical assessments of crackers added with different gourami meat and to determine crackers preferred by consumers. The method used was an experimental method using a non factorial Complete Randomized Design (CRD) with 3 levels of treatment, namely: H1 (100 g gourami meat), H2 (150 g gourami meat), and H3 (200 g gourami meat). The analysis parameters observed were sensory / consumer acceptance (appearance, aroma, taste, and texture), the ability to swell, and chemical properties (moisture, ash, protein, and fat). Based on this study, 200 g (H3) gourami meat was the best crackers / favored by 76 panelists (95%) consumers with yellowish-white appearance characteristics (3.75), specific fish flavor and meat aroma (3.73), fishy taste (3.43), crispy, chewy, and dense texture (2.75). While, the chemical properties were moisture3.85%moisture content, 2.00% ash content, 3.85% fat content, 11.13% protein content, and the ability to swell of 325.80%.Keywords: Gourami, fish crackers,physical and chemical properties, the ability to swell
THE EFFECT OF CARROT FLOUR ADDITION (Daucus carota L.) TO THE QUALITY OF DRY SMALL SHRIMP (Acetes erythraeus) NUGGET Phopy Dwi Pratiwi; Suparmi Suparmi; 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 research is to determine the effect of carrot flour addition (Daucus carota L.) to the quality of dry small shrimp (Acetes erythraeus) Nugget. The method used with an experimental method ie to do nugget processing of raw materials for 400g of dry small shrimp with each addition of different carrot flour consist by each treatment levels. The design used was a non-factorial Completely Randomized Design consist of 4 levels ie N0 0% (75g tapioca flour 0g carrot flour), N1 5% (75g tapioca flour 20g carrot flour), N2 10% (75g tapioca flour 40g carrot flour), N3 15% (75g tapioca flour 60g carrot flour). Based on the research, the effect of carrot flour addition to the quality of dry small shrimp nugget was significantly affect to the organoleptic value, moisture, ash, protein, fat, crude fiber, and calcium contained. The result showed was the best treatment to produce the highest on N3 with carrot flour addition 15% (75g tapioca flour and 60g carrot flour) with characteristics golden yellow appearance (7,32), very specific of dry small shrimp (7,24), savory taste (7,32), solid and compact texture (7,56), analysis of moisture, ash, protein, fat, crude fiber and calcium content were 41,84%, 2,04%, 13,92%, 2,00%, 2,03%, 29,68%. Keywords: calcium contained, carrot flour, dry small shrimp nugget
VARIATIONS OF SEAWEED FLOUR SUBSTITUTION ON FIBER CONTENT LAVA CAKE SEAWEED FLOUR (Eucheuma Cottonii) Novita Indriani; Dewita Dewita; Suparmi Suparmi
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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ABSTRACT This study aims to increase the fiber value of the lava cake by substituting seaweed flour (Eucheuma cottonii). The research method was experimental, namely processing lava cake by substituting seaweed flour directly. The design used in this study was a non-factorial Completely Randomized Design (CRD), consisting of 4 treatment levels, namely L0 (control), L1 30% seaweed flour), L2 (50% seaweed flour), L3 (70% flour). The results showed that the lava cake substitution of seaweed flour had a significant effect on the fiber content of the product. The 50% treatment of seaweed flour (L2) was the best treatment with fiber content reaching 13.22%.Keywords:eucheuma cottonii, lava cake, seaweed flour
Study Of Consumer Acceptance On Patin Fish (Pangasius hypophthalmus) Nugget With Substitution Of Jackfruit Seed Flour (Artocarpus heterophyllus lamk) Darwin Suar Bhekti; Dewita Dewita; Suparmi Suparmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT            Thisresearchwas intended to determine the effect of substitution of jackfruit seed flour on the patinfish nugget products towards consumer acceptance measured by organoleptic test (appearance, texture, odor, and flavor) and proximate analysis (moisture, fat, and protein).The method used in thisresearchwas an experimental method and the experimental design usedwas a Completely Randomized Design (CRD) with 4 treatments i.e.B0 (without jackfruit seed flour substitution), B1 (50 g jackfruit seed flour substitution), B2 (100 g jackfruit seed flour substitution), B3 (150 g jackfruit seed flour substitution).Based on the results of this research showed that B1(50 g jackfruit seed flour substitution) wasthe best treatments refers to organoleptic value with the appearance criteria was light brown 3.70, the odor criteria was typical fish odor 3.40, the flavor criteria was savory taste 3.31, and the texture criteria was compact texture 3.06. While the proximate analysis of B1was 13.04%protein content, 9.35%fat content  and 62.57%  moisture content.Keywords: Nugget,Jackfruit seed flour,Pangasius hypophthalmus.,
Quality AssessmentOfRice Noodles With Fortification Of Catfish(PangasiusHyphopthalmus) Protein Concentrate Miftahul Amalia Rizki; Dewita Dewita; Suparmi Suparmi
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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ABSTRACTThe purpose of this research is to determine the effect of the addition catfish protein concentrate to the quality of rice noodles, so it is known the correct addition of catfish protein concentrate in processing of rice noodles,and observing the quality seen from organoleptik, moisture, protein, fat and ash contents. The design used was Completely Randomized Design non factorial which consistsof 4 treatment levels: K0 (0% catfish protein concentrate), K1 (5% catfish protein concentrate), K2 (10% catfish protein concentrate), and K3 (15% catfish protein concentrate). The parameters tested the values organoleptic and chemical analysis. Research on the level of confidence in 95% showed that organoleptic the best is K0with the characteristics of a white and very interesting (8,12), characteristics oftecture chewy, sticky and soft (8,01), characteristics of a distinctive smell rice noodle wet (8,52) and while the value of the treatment the best of catfish of protein concentrates 5% with characteristics of rice noodles wet and little smell of fish (8,79). While at the value of the chemical treatment best is the addition catfish of protein concentrates 15% it covers the water content 52,32%, high protein 22,23%, the ash 2,41% and addition catfish of protein concentrates 5% of levels of fat 0,19%. Keywords: protein concentrate, catfish, rice noodles 
THE EFFECT OF SOAKING IN THE ALOEVERA EXTRACT SOLUTION ON THE SHELF-LIFE OF DRIED CATFISH (Pangasius hypopthalmus) Franklin Yobel Sitohang; Dewita Dewita; Suparmi Suparmi
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 Theaim of the study was to know the effect of adding aloevera extract on the shelf-life of dried catfish. The method used was experiment and the design used was a non factorial randomized block design(RBD). The treatments conducted were soaking the catfish into aloevera extract solution, varied to four level (0, 25 mL, 35 mL, and 45 mL), for three hours. The samples then were stored and observed for 10, 20 and 30 days. The parameters used were the total number of microba (total plate count), chemical analysis(the content of moisture, protein, and fat) and organoleptic values (appearance, odor, taste  and texture). The result showed that all level of aloevera extract solutionwere affecting significantlyto the appearace, odor, texture,total plate countand fat content, but not significantly tothemoisture and protein content. The soaking the catfish into the aloevera extract solution at 45 ml wasshowing the best treatment, indicated by highest values of organoleptic evaluation. The dried catfish was performing the appearance with whole, bright colour and tight skin;the texturewas compact, solid, and elastic;and the odor was specific smell of fresh fish. The total number of microbia was 2.6 x 105CFU/g, moisture content was 19.95%, fat content was 67.27% andprotein content was 66.75%. Key words :aloeveraextract, dried catfish, immersion, shelf life,
STUDY ON THE CONSUMER ACCEPTANCE OFDIM SUM OF FISHERIES PRODUCTS (Squid and White Shrimp) Esti P. Sari; Dewita Dewita; Dahlia Dahlia
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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ABSTRACT   This study aims to determine the study of consumer acceptanceof fishery dim sum (squid and white shrimp). The method used was experimental, by comparing the dim sum of squid (Loligo sp.) With white shrimp dim sum (Litopenaeus vannamei). This research was conducted to test organoleptic (appearance, aroma, taste and texture) and proximate analysis (moisture, protein, ash and fat content) of the resulting dim sum products. Based on the observed parameters for squid dim sum and white shrimp dim sum, the best preference test is in treatment A2 (white shrimp dim sum) with consumer preference level of 100% from 80 panelists with attractive characteristics of bright white and slightly clean appearance. yellowish, more distinctive taste of shrimp dim sum, specific aroma of shrimp and soft texture. The average value of the organoleptic assessment on A2 treatment is Fine 8.21, aroma 8.11, taste 8.38 and texture 8.26 and the resulting proximate analysis is the water content of 59.34%, protein content 33.65 %, ash content 1.31% and fat content 1.70%. Keywords: Dim sum, squid, white shrimp,Organoleptic, Parameters, Proximate 
THE FORTIFICATION OF PROTEIN HYDROLYSATE OF REBON SHRIMP (Mysis relicta) TO THE QUALITY OF PEMPEK PREMIX FLOUR Maya Fitri Zuly; Suparmi Suparmi; Dewita Dewita
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
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ABSTRACT  The purpose of the research was to observe theeffect of fortificationprotein hydrolysateof  rebon shrimp on the quality of pempek premix flour. The research was conducted at the Laboratory of Fishery Technology, the Laboratory ofFisheryChemical, the Integrated Laboratory in the Fisheries and MarineFaculty, and the Laboratory ofNatural Ingredients and Minerals inFaculty of Engineering Riau University Pekanbaru in February-March2019. The research used an experimental method with four different treatments, namely: no premix flour added or 0% (control), 5%, 10%, and 15% of rebon shrimp hydrolyzate protein and repeated for tree times. The variables assessedwereorganoleptic quality organoleptik (appearance, odor, and texture) and the proximate composition, including thecontent of water,protein, lipid, and ash. The results showed that the fortification of hydrolysate protein rebon shrimpat the concentration of 10% was the best treatment and in accordance to the standards of the quality of the seasoning flour (SNI 01-4476-1998).The value of the organoleptic quality were being showed by the score of appearance at 7,03 with criteria clean, normal, bright; odor at 7,43 with the criteria very delicious scents, wafted the smell of rebon shrimp and seasoning; and value of texture at 7,27 with the criteria not lumpy, quite dry and smooth.The content of moisture was 3,02%, protein was 12,39%, lipid was 0,27%, and ash was 2,88%. Based on organoleptic evaluation,thepempekproducts made from the best treatment of premix flour showed that the acceptance of appearance was 100%, aroma was 90%, texture was 100%, and the taste was 100%. Keywords: Hydrolysate protein, rebon shrimp, premix flour, pempek (urutkan abjat)   
THE EFFECTS OF ADDITIONAL EEL TAILED CATFISH (Paraplotosus albilabris) PROTEIN CONCENTRATE ON THE EGG TART CRUST QUALITY Tika Anggriani; 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  The research was carried out to determine the effect of additional eel tailed catfish (Paraplotosus albilabris) protein concentrate on the egg tart crust quality. The method used was a Completely Randomized Design (CRD) non factorial with four treatment levels, which was the additional different concentration of eel tailed catfish protein concentrate into egg tart crust: without eel tailed catfish protein concentrate (P0), 5% of eel tailed catfish protein concentrate (P1), 10% of eel tailed catfish protein concentrate (P2), 15% of tailed catfish protein concentrate (P3). The treatment was repeated 3 times, so there were 12 units of trial unit. The result of the study based on organoleptic tested, it was indicated that the additional 10 % of eel tailed catfish protein concentrate into egg tart crust (P2) was the best treatment with value of appearance 7.83, flavour 7.51, texture 7.45, and taste 8.12. Based on proximate analysis that P2 treatment was contained water, ash, protein, and fat content 3.60%, 1.51%, 8.16%, and 7.95%, respectively. Keywords: eel tailed catfish, egg tart crust, fish protein concentrate
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