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All Journal Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
Desmelati '
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Earth & Planetary Sciences Environmental Science

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Smoked Catfish Processing Assessment (Mystus nemurus) with Liquid Smoke Using Dryer Heat Source Different Tools Sony Wilson Giovani Silalahi; Syahrul '; Desmelati '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research was intented to determine the effect of difference of using heat source dryer on the quality of Catfish (Mystus nemurus). The used method in this research was experimental, which using Complete Random Design (CRD). The treatment consists of three levels of treatment, namely M (solar source heat), L (Electrical energy source heat), and G (Gas energy source heat). drying time treatment is on three levels is 0 hours (T0), 3 hours (T1), 6 hours (T2), and 9 hours (T3). The used parameters are organoleptic value, water content, the value of fat content, protein content value and peroxide value. The results showed that the best treatment received L1 (Electrical energy source heat), with 10.29% average water content, 24.38% average fat content, 29.55 % average protein content, and also 2.91%. average peroxide.Keywords : Dryers, heat source, quality, Mystus nemurus, Drying
THE EFFECT OF SOAKING IN SOLUTION OF BETEL LEAVES (Piper betle L.) ON THE QUALITY OF SMOKE FLAVORED CATFISH (Pangasius hypophthalmus) FILLETS Nico Siallagan; 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 aim of the study was to determine the effect of soaking catfish fillets into the solution of betel leaves on the quality of the smoke flavored catfish (Pangasius hypophthalmus). The experiment method used was composed as blocked completely randomized design. The catfish was filleted then soaked in the solution of betel leaves at varied concentrations and combined with liquid smoke for 30 minutes, and then dried at the temperature of 60oC for 2 days. Results showed that the catfish fillets soaked in solution of 30 % betel leaves combined with 7 % liquid smoke produced good characteristics and high quality of the smoke flavored catfish. It was indicated by the appearance that was clean and tidy, brown colored, very specific of smoky odor and a little bit of additional odor of betel leaves, delicious tasted, savory, feels additional betel leaves and the texture was dense, compact, and quite dry. The chemical characteristic was including moisture content 18.79% and the value peroxide 4.22 mg eq/1000g. The presence of mushrooms was detected after stored for 22 days.Keywords : catfish fillets, betel leaves, liquid smoke
EFFECT OF TEMPE POWDER FORTIFICATION ON CATFISH MEATBALL (clarias gariepinus) ON CONSUMER ACCEPTANCE Aditya U Pardosi; Suardi Loekman; Desmelati '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research was intended to determine the effect of tempe powder fortification on catfish meatball (Clarias gariepinus) on consumer acceptance in different amount of concentration. The used method was experimental. Which using Complete Random Design (CRD). The used treatment of tempe powder fortification (T) are in four level which T0 (0 g), T1 (25 g), T2 (50 g), T3 (75 g), from substance of producing weight with two times repetition. The results shows that the most likes treatment by panelis depend on organoleptic parameter is T0 treatment with The characteristic criteria is clean, shines and undull color, specific fish aroma, specific catfish flavor, compact and elastic texture. Whereas the best results depend on chemichal value T3 treatment is water amount (26,70%), protein value (60,24%), fat value (2,27%), and hard fiber (1,79%).Keywords: catfish, tempe powder, meatball.
THE EFFECT OF PURPLE SWEET POTATO (Ipomoea batatas) FLOUR ON THE SQUID (Loligo sp.) NUGGET QUALITY Alfian Arby; Desmelati '; 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 aimed to determine the effect of purple sweet potato flour on the squid nugget quality. The treatments were carried out in the mixture of tapioca flour and purple sweet potato flour to the total weight of used flour (175 grams), which consists of five levels; N0 (100% tapioca flour and 0% purple sweet potato flour), N1 (75% tapioca flour and 25% purple sweet potato flour), N2 (50% tapioca flour and 50% purple sweet potato flour), N3 (25% tapioca flour and 75% purple sweet potato flour), N4 (0% tapioca flour and 100% purple sweet potato flour). Based on this research, the effect of the purple sweet potato flour on the squid nugget quality was significantly effect to organoleptic value, moisture content, ash, carbohydrate, protein and fat content. The using of highest concentration of purple sweet potato was given the highest antioxidant activity. The results on the N2 was the best treatment with the characteristics of appearance such a thick purple, brilliant (8.17), very fragrant in odor, squid specific (7.29),2JOM: FEBRUARI 2015savory flavor (8.33) and dense texture, compact (8.39), moisture content 58.68%, ash content 1.67%, carbohydrate content 17.47%, protein content 19.66%, fat content 0.62% and antioxidant activity 8.049 mg/mL.Keywords: Tapioca flour, sweet potato flour, nuggets squid, antioxidant
Study of making clam shell crusher Agel Alerta Fadholy; Desmelati '; Dahlia '
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 aimed to evaluate the effectiveness of clam shell crusher(Fadholy model). A set of equipment consists of a metal bucket (25 cm indiameter and 22 cm in height), mortar stick which was pushed by a propulsionerpedal, and poles (35 cm in height) all of the component were made of iron with 32kg of total weight. This equipment was designed to capable crushing the shell upto 1,5 kg with crushing frequency 70 times per minute. The effectiveness of theequipment was evaluated for it capability to produce clam shell flour for 1 hour.About 500 grams of dried clam shell was put into a crushing bucket and crushedfor 1 hour. The clam shell flour produced was weighed and filtered through filtersize of 210 microns. The result indicated that the equipment was capable ofproducing clam shell flour up to 99% of the total dried clam shell weight.Keywords : Crusher equipment , Clam shell
STUDI PENAMBAHAN TEPUNG RUMPUT LAUT (Eucheuma cotonii ) PADA MIE SAGU TERHADAP PENERIMAAN KONSUMEN Pendi Parsiholan Gultom; Desmelati '; Mery Sukmiwati
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 study was aimed to determine the effect of seaweed (Eucheuma cottonii) in flournoodles to consumer acceptance. The each concentration of seaweed (Eucheuma cottonii)flour was 0%, 10%, 20%, and 30%. Parameters was measured for organoleptic (taste, texture,color, and odor), and chemical analysis (moisture content, ash content, protein content, crudefiber, and water absorption). The research was conducted in the Fisheries ProcessingTechnology and Processing Chemical Laboratory, Faculty of Fisheries and Marine Sciences,University of Riau on June 2014. The results showed that 20% concentration of seaweedflour was the best treatment and most favorable by consumer acceptance with moisturecontent, ash content, protein content, crude fiber and water absorption was 10,34%, 9,34%,27,9%, 6,04% and 10,34% respectively.Keywords: Sago noodles, seaweed (Eucheuma cottonii) flour,
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
Co-Authors Aditya U Pardosi Agel Alerta Fadholy Alfian Arby Annisa Sharah Bustari Hasan Dahlia ' Daniel Happy Putra Fara Adipa Sitompul Ferdi Gusmanto Jufrizal Yasin Karnila, Rahman Karnila Mery Sukmiwati Mirna Ilza N Ira Sari Nico Siallagan Nova Jumaiza1 Pendi Parsiholan Gultom Ridho Fadhlil Azmi Ryan Nazmi Sony Wilson Giovani Silalahi Suardi Loekman Sumarto ' Syahrul ' Tomy Andri Zulpa Tongam Poriaman Simatupang