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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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EFFECT OF MORINGA LEAF (Moringaolefera) FLOUR ADDITION ON THE QUALITY OF MACARONI CATFISH(Pangasius hypophthalmus) Oktavia Rimanda; 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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Abstract

ABSTRACTThis study aimed to determine the effect of moringa leaf flour on the quality of macaronicatfish and increasingdietary fiber content. The research method was the experiment using a non-factorial Complete Randomized Design (CRD) with 4 levels of treatment, namelyMk0 (without moringa leaf flour), Mk1 (60 grams moringa leaf flour), Mk2 (90 grams moringa leaf flour), Mk3 (120 grams moringa leaf flour). The tested parameters were organoleptic analysis (appearance, aroma, taste and texture) and, proximate analysis (moisture content, ash content, protein content, fat content and dietary fiber content). The results showed that the addition of moringa leaf flour in macaroni catfish products had a significant effect(P<0.05) on the quality of macaroni catfish. Mk16% (60 grams) was the best treatment with green characteristics, the aroma of sufficiently fish and moringa leaves, the taste of sufficiently fish and moringa leaves, and crispy texture. The proximate value ofMk1was 6.78% moisture content, 6.42% ash content, 23.74% protein content, 41.73% dietary fiber content, and 10.55% fat content.Keywords: Catfish, macaroni,moringa leaf flour, and quality
CONSUMER ACCEPTANCE ON COOKIES OF TARO FLOUR FORTIFIED WITH FISH PROTEIN CONCENTRATE FROM TILAPIA (Oreochromis niloticus) Paridah Hasibuan; Dewita Dewita; Dahlia Dahlia
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT This study was aimed to determine the level of consumer acceptance on cookies of taro flour fortified with tilapia protein concentrate and to determine the best concentration of cookies of taro flour fortified with fish protein concentrate (FPC) from tilapia (Oreochromis niloticus). The method used in the research wasexperimentalwith a non-factorial Completely Randomized Design (CRD) consisting of 4 levels of treatment, namely the addition of  tilapia protein concentrate of 0% (K0), 5% (K1), 10% (K2), and 15% (K3). The observed parameters were proximate analysis (moisture, ash, fat, protein, carbohydrate) and organoleptic (color, aroma, flavor,and texture). The results showed that the K3 treatment was the best treatmentwith the characteristics of light brown,  odorless fish, less sweet and fish flavor, dense and crispy. Furthermore, the proximate value wasmoisture of 3,93%, ash content of 1,84%, fat content of 0,21%, protein content of 19,21%, and carbohydrate content of 72,11%. Keywords: cookies, fish protein concentrate (FPC), fortification. 
THE EFFECT OF CARROT PUREE ADDITION FOR QUALITY OF REBON SHRIMP (Acetes sp.) CRACKERS KAKI NAGA Jesika Gembira A Rajagukguk; 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 the research was to observe the effect of carrot puree addition on the quality of rebon shrimp (Acetes sp.) crackers kaki naga and to determine the optimum amount of carrot puree added to produce the best rebon shrimp crackers kaki naga. The method used was an experiment by non-factorial of completely randomized design (CRD) to conduct the treatment of carrot puree addition, consisted  of 4 levels, (0, 10, 20, 30 gs) in 3 repetitions. The parameters observed included the hedonic evaluation (appearance, smell, taste, and texture) and the proximate value (water content, protein, crude fiber, and carbohydrates). The results showed that the addition of carrot puree with different amounts had a significant effect to the crackers produced. The most preferred product was addition of 20 gs carrot puree shown by the value of appearance 7.0, smell 6.2, taste 6.7, and texture 6.6. The chemical analysis were showing the value of water content 50.36%, protein content 3.19%, crude fiber content 5.69%, and carbohydrates content 12.83%. All products have fulfilled the standard quality of crackers determined by SNI 7759: 2013.Keywords: carrot puree, crackers kaki naga, rebon shrimp (Acetes sp.),
Pengembangan mie sagu ikan aneka warna dan rasa di Desa Banglas Barat Kecamatan Tebing Tinggi Kabupaten Kepulauan Meranti Dewita Dewita; Syahrul syahrul; Hendrik Hendrik; Suardi Loekman
Unri Conference Series: Community Engagement Vol 1 (2019): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.1.186-191

Abstract

Kepulauan Meranti regency is one of the centers of sago production and fish in Riau Province even at the national level. Sago noodles are the region’s leading food products with a proximate composition high carbohydrates and low protein. The objectives of this PKM activity are (1) to transfer the technology of processing various-colored fish and sago noodles, (2) introducing the technology of processing sago noodles fortified with fish and shrimp concentrates, and (3) increasing the nutritional value of various colors and flavors of fish sago noodles as regional superior products. The method used is the method of active participation learning system with phases: (1) The preparation phase, which is to approach the partners and explain the purpose of implementing PKM activities. (2) The implementation phase, which is providing counseling and training to Partners. The technology transfer given is the processing of various colors and flavors of fish sago noodles, then one month of assistance is carried out which ends the evaluation phase of the activity. The results obtained are activities have taken place well, and partners have had direct experience in the transfer of technology in the production of various colors and flavors of fish sago noodles. This activity has been able to provide enlightenment and insight to partners about product and business development. Technology transfer activities resulted in participants’ responses to counseling and training of the target audience that 90% was very helpful and 10% could help.
Pemberdayaan masyarakat melalui alih teknologi pembuatan makanan tambahan berbahan baku konsentrat protein ikan di Pulau Cawan Indragiri Hilir Bintal Amin; Dewita Dewita; Dessy Yoswaty; Irvina Nurrachmi
Unri Conference Series: Community Engagement Vol 1 (2019): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.1.121-125

Abstract

The devotion to the community of Pulau Cawan in Indragiri Hilir Regency carried out in the form of counseling and training which generally aimed at making the community, (especially the cadres of Family Welfare Empowerment or PKK), acquire skills in processing fishbased food and creating new independent businesses. The use and development of Pulau Cawan as an ecotourism area needs to be followed by activities that can improve the welfare of the surrounding community. With the opening of new jobs, it is ultimately expected to improve family welfare. Through this extension and training activities, it is hoped that when fish catch and production abundant or fish prices are falling, it can be saved by processing them into various processed products made from fish, especially snacks and cookies which are of high economic value and nutritious. The results of the activities received good reception and appreciation from the local community, the PKK cadres and Pulau Cawan Headmaster. All the participants confidently will empower their groups to create and start to open businesses in making these fish-based food products. The Head of Department of Maritime Affairs and Fisheries even promised to provide wider assistance for the development of the product, including its marketing.
PENGARUH LINGKUNGAN KERJA, SEMANGAT KERJA DAN DISIPLIN KERJA TERHADAP KINERJA PERAWAT PADA RUMAH SAKIT IBU DAN ANAK ERIA BUNDA DI PEKANBARU Fahlevi Reza; Machasin Machasin; Dewita Dewita
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Ekonomi Vol 8, No 2 (2021): (Juli - Desember)
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Ilmu Ekonomi

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his research was conducted at the Eria Bunda Mother and Child Hospital, Pekanbaru. The purpose of this study was to determine the effect of the work environment, work spirit, and work discipline on the performance of nurses at the Eria Bunda Mother and Child Hospital in Pekanbaru. The population in this study included all nurses at the Eria Bunda Hospital for Mothers and Children, amounting to 130 people. The sampling technique in this study is a saturated sampling technique (census), which makes all members of the population a sample. Data analysis used multiple linear regression analysis method with the help of SPSS version 22 program. The results of this study conclude that: 1) the work environment has a positive and significant effect on the performance of nurses at Eria Bunda Hospital, 2) work spirit has a positive and significant effect on the performance of nurses at Eria Bunda Hospital, 3) work discipline has a positive effect and significantly on the performance of nurses at the Eria Bunda Mother and Child Hospital, 4) work environment, work spirit, and work discipline had a positive and significant effect on the performance of nurses at Eria Bunda Hospital.Keywords: Work Environment, Work Spirit, Work Discipline, Performance
ORGANOLEPTIC QUALITY CHARACTERISTICS OF RISSOLE FROM BY-PRODUCTCATFISH FILLET PROCESSING (Pangasius hypophthalmus) Melania Syahada; Dewita Dewita; Desmelati Desmelati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis study aimed to analyze the effect of adding catfish fillet by-products on the organoleptic quality characteristics of rissole. The research method was the experiment using a non-factorial Complete Randomized Design (CRD) with 4 levels of treatment, namely R0 (without a by-product of catfish fillet), R1 (250 grams by-product of catfish fillet), R2 (500 grams by-product of catfish fillet), R3 (750 grams by-product of catfish fillet). The tested parameters performed were organoleptic analysis (appearance, odor, taste, and texture) and proximate analysis (moisture content, ash content, protein content, and fat content). The results showed that the addition of catfish fillet by-products had a significant effect significant (p<0.05) on the quality characteristics of rissole. (R1) 250 grams was the best treatment with the characteristics of intact, attractive rissoles, and a brownish yellow color appearance, has a distinctive scent of rissoles with a hint of fish; a specific taste typical of the rissole and catfish, and distinctive taste of fish, tasty, good flavor; and the texture is compact and crispy. Furthermore, proximate value of R1 was 53,80% moisture content, 1,37% ash content, 6,93% protein content, and 3,71% fat content.Keywords: by-product, characteristics, rissoles, scrape meat.
Ilisha elongata) WITH DIFFERENT PACKAGING DURING STORAGE Gesang Nur Ikhlas; Sumarto Sumarto; Dewita Dewita
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis study aims to determine the effect of the best packaging on the quality of shredded gizzard (Ilhisa elongate) during storage at room temperature. The research was carried out through the process of making samples, observing during the shelf life, namely chemical content testing and organoleptic testing. The treatment factors are Low Density Polyethylene (LDPE), High Density Polyethylene (HDPE), and Polypropylene (PP) packaging. The oranoleptic data were analyzed by ANOVA. The data that have a very significant effect are tested by the BNJ follow-up test. The results obtained from the 2 test parameters obtained the highest organoleptic (visual) value (8.74); highest organoleptic (scent) (8.74); the highest organoleptic (texture) value (8.70); the highest organoleptic (taste) value (8.86). Therefore, the use of different packaging has a significant effect on the quality of the fermented fish (Ilhisa elongate) during storage at room temperature.    Keywords : floss, ilisha, organoleptic
THE EFFECTS OF ADDITIONAL EEL TAILED CATFISH (Paraplotosus albilabris) PROTEIN CONCENTRATE ON THE QUALITY OF KEMOJO CAKES Desmita Sari; Dewita Dewita; Desmelati Desmelati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThe research was carried out to determine the effect of additional eel tailed catfish (Paraplotosus albilabris) protein concentrate on the quality of kemojo cakes. The method used was a Completely Randomized Design (CRD) non-factorial with four treatment levels, which was the additional eel tailed catfish protein concentrate into kemojo cakes: 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 eel tailed catfish protein concentrate (P3). The treatment was 3 replicated, so there were 12 units of experimental units. The result of the study based on organoleptic tested, it was indicated that an additional 10% of eel tailed catfish protein concentrate in kemojo cakes (P2) was the best treatment with the value of appearance 6.95, flavor 7.35, texture 7.32, and taste 7.24. Based on the proximate analysis that P2 treatment contained water, ash, protein, and fat content of 5,97%, 1.93%, 15.42%, and 11.28%, respectively. Keywords: kemojo cakes, eel tailed catfish, fish protein concentrate
QUALITY CHARACTERISTICS OF GOAT MILK ICE CREAM WITH FORTIFICATION BROWN SEAWEED (Sargassum sp.) Yance Gusriayanti; Dahlia Dahlia; Dewita Dewita
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis 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 organoleptic quality characteristics at the 95% confidence level. The value of organoleptic quality of appearance, aroma, taste and texture of the best treatment was R3 (15% Sargassum sp.), with organoleptic value of appearance 3.80, aroma 4.00, taste 3.40, and texture value 4.40. The average organoleptic value was 4.00 with the characteristic appearance of the ice cream being slightly dark brown; specific aroma of ice cream, typical of seaweed; ice cream flavor, slightly sweet; and the texture of the ice cream, soft.Keywords: Characteristics, Goat's milk, Ice cream, Sargassum sp.
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