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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan OCTOPUS : Jurnal Ilmu Perikanan JURNAL PENGABDIAN KEPADA MASYARAKAT Acta Aquatica: Aquatic Sciences Journal Asian Journal of Aquatic Sciences Jurnal Abdi Insani Unri Conference Series: Community Engagement Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Jurnal Ilmiah Wahana Pendidikan Journal of Rural and Urban Community Empowerment COVIT JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia Journal of Fisheries & Marine
Dian Iriani
Fakultas Perikanan Dan Kelautan Universitas Riau
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EFFECT OF FORTIFICATION OF FRESHWATER MUSSEL SHELL (Pilsbryoconcha exilis) FLOUR ON COOKIES TOWARDS CONSUMER ACCEPTANCE Putri, Desrili Niatami; Hasan, Bustari; Iriani, Dian
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 effect of fortification of freshwater mussel shell (Pilsbryoconchaexilis) flour on cookies towards consumer acceptance. The experimental method was used in this research with one factor of Completely Randomized Design (CRD), namely the addition of freshwater mussel shell flour on cookies production with 4 levels of concentration: 0% (CK-0), 0.5% (CK-0.5), 1% (CK-1), and 1.5% (CK-1.5). The parameter tested was consumer acceptance with 80 untrained panelists. The results showed that 1% (CK-1) treatment was the best treatment based on consumer acceptance with appearance 100%, color 98.75%, odor 100%, and flavor 100%.The characteristics for cookies produced were neat, the surface of cookies was flawless, brilliant and shiny yellow of color with a little bit brown color on the bottom. The odor of cookies was thought to originate from the mussel shell flour and the ingredients for cookies such as butter and vanilla which have a fragrant and not fishy odor and good taste and the mussel shell flour was not felt. However, based on the statistical analysis that the fortification of mussel shell flour on cookies production did not significantly different among treatment with 95% of confidence level. Keywords: Catfish Shell flour, freshwater mussel, Pilsbryoconcha exilis, cookies, consumer acceptance
EFFECT OF NATURAL DYES ADDITION OF CATFISH (Pangasius hypophthalmus) WET NOODLES ON CONSUMER ACCEPTANCE Ridwan, Muhammad; Sari, N. Ira; Iriani, Dian
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 This study was aimed to determine the effect of natural dyes addition of catfish wet noodles on consumer acceptance, which was given coloring from beetroots, mustard greens, and carrots. The method used in this research was the experimental method of making catfish wet noodles with the addition of different natural dyes. A non-factorial Completely Randomized Design was used in this research with 4 types of treatment, namely (W0) without natural dyes, (W1) red color from beetroots, (W2) green color from mustard greens, and (W3) orange color from carrots. All treatments were repeated 3 times so that the number of experimental units was 12 units. The parameter measured in this study was the preference test. Based on the results of the study, it was concluded that the catfish wet noodles with the addition of natural dyes from mustard greens (green colour) most preferred by consumers acceptance with 71 panelists (88.7%). The addition of natural dyes in catfish wet noodles was significantly affected to appearance and odor, however, did not significantly affect to texture value and taste value. Based on the parameters tested, the results of organoleptic values of appearance (7.20) which criteria of bright green, odor(6.95) which criteria of mustard greens odor, texture (6.76)which criteria of thick, elastic and slightly sticky, and taste (6.49) which criteria of slightly mustard greens taste. Keywords: Catfish, wet noodles, natural dyes.
THE PHYSICOCHEMICAL AND SENSORY QUALITY OF BAUNG (Hemibagrusnemurus) IS FED A MIXED DIET OF SALTED TRASH FISH AND FISH INNARDS AS A SUBSTITUTE FOR CONVENTIONAL FISH MEAL Hutagaol, Debby Alvionita; Hasan, Bustari; Iriani, Dian
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
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ABSTRACTThis study was purpose to evaluate physicochemical and sensory  characteristics of baung catfish fed diet containing the mixture of salted trash fish and catfish viscera replacement in fish diet. Baung catfish avaranging ±50 gram in weight were diet containing the mixture of salted trash fish and catfish viscera replacing for covensional fishmeal 0% (TIK), 50% (CIRJ 50), 75% (CIRJ 75), 100% (CIRJ 100) and commercial. The fish were fed in floating net up to commercial size (±500g). The harvested fish were evaluated for physicochemical (edible portion, processing waste, proximate composition, non protein nitrogen and amino acid) and sensory  characteristics. The result indicated there were no significant difference in physicochemical characteristics and sensory quality. The fish fed the difference diets, those, it can be concluded that a mixture of salted trash fish and fish visceral can replace convensional fishmeal in the fish diet. Keywords:Baung, Physicalchemistry, Sensory, Trash Fish, Fish Innards
THE UTILIZATION OF TUNA BONE FLOUR (Thunnus sp) ON THE QUALITY OF ARAI CHIPS Sulistia, Yosi; Sari, Ira; Iriani, Dian
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 research aims to determine the effect of adding tuna bone flour to the quality of arai chips and to determine the quality content of organoleptic, proximate, and calcium in arai chips. The treatments given consisted of (T0) without 0% bone flour, (T1) giving 5% of tuna bone flour, (T2) giving 10% of tuna bone flour, and (T3) giving 15% of tuna bone flour. The analysis parameters observed were the organoleptic quality test (appearance, aroma, taste, and texture), proximate test, and calcium test. The addition of tuna bone flour 5% (25 g) (T2) resulted in the best arai chips with a characteristic color value of 7.91 (slightly brownish yellow), aroma 7.77 (slightly have kind of bone flour aroma), taste 7.85 (a little bone flour taste), and texture 7.96 (crispy) with moisture, ash, protein, fat, carbohydrate (by difference), and calcium content was 3.39%, 6.81%, 5.52%, 42.12%, 45.55% and 1.11%, respectively.Keywords: arai chips, quality acceptance, tuna bone flour
CHARACTERIZATION OF NANO MINERALS WASTE OF KIJING SHELL (Pilsbryoconcha sp) FROM POOL AND RIVER Manullang, Arkadius; Leksono, Tjipto; Iriani, Dian
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021
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Abstract This research aims to obtain mussel shell nano minerals (Pilsbryoconcha sp) from ponds and rivers with the same treatment seen from physical, morphological and chemical parameters (mineral content). Physical analysis parameters observed were the calculation of yield and degree of whiteness of nano minerals. Morphological parameters observed were SEM and particle size. The same extraction of the two mussel shells was carried out with two treatments with the criteria for the appearance of the color of the nano minerals produced in yellow and slightly white. The highest yield resulting from the same extraction was found in pond mussel shells. The mineral content found in the mussel shell nano minerals has the highest percentage of calcium minerals, with a scale of 100% the mussel shell nano minerals having a higher mineral component. Specifically, the nano mineral size obtained is around 573 nm with a magnification of 20,000x and for the greatest magnification of 40,000x, the nano mineral size is around 1420 nm. The mineral nano powder obtained was shaped like a crystal, and in general the results obtained showed that the crystals formed were of the type of vaterite. Keywords: Nano minerals, Pilsbryoconcha sp, SEM.
THE EFFECT OF DIFFERENT SALT CONCENTRATION ON THE QUALITY SALT-FERMENTED (PEDA) MACKEREL (Rastrelliger kanaguarta) Astria, Novi; Leksono, Tjipto; Iriani, Dian
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
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AbstractPeda (salt-fermented fish) is one of the wellknown fishery products in Indonesia. Salt is used to control bacteria life. The fish that is usually used for raw material is a kind of mackerel (Rastrelliger sp.). This research was held to find out the effect of different salt concentration given to the quality of peda (salt-fermented fish) mackerel. Samples were taken from West Sumatera and landed at the Laboratory of Fish Processing Technology, Faculty of  Fishery and  Marine Science, Riau University, Pekanbaru. Each sample weighing about 200-250 grams. At the laboratory, samples were grouped into two, gutted and ungutted. After cleaned, the fishes were salted in a plastic bucket with four concentration of salt (15%, 20%, 25%, 30%) for 7 days. Then, the fishes were cleaned from salt residue and checked for sensory (appearance, texture, taste, odor), chemical (pH, water activity), and microbiological ( Total Halophilic). The result has shown that the best treatment was in the gutted fish of  20% salt concentration with appearance (whole, cleanly, bright), odor (almost neutral and bit annoying), flavor (really good, specific, there is no another annoying flavor), pH  6.25, water activity 0.77, and total halophilic 9.8 x 104 CFU/gram. Meanwhile, the best texture was found in 25% of salt concentration with specific criteria solid, elastic, and dry enough.Keywords: Peda, mackerel, gutted, ungutted, salt concentration, quality
THE EFFECT OF BASIL LEAF EXTRACT (Ocimum sanctum) ON THE QUALITY OF FRESH NILE TILAPIA (Oreochromis niloticus) DURING ROOM TEMPERATURE STORAGE Rahmi, Fauziah; Sari, N. Ira; Iriani, Dian
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
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Abstract            This research aims to determine the effect of basil leaf extract (Ocimum sanctum) on the quality of fresh nile tilapia (Oreochromis niloticus) during storage at room temperature in terms of microbiological, organoleptic, and chemical parameters. The treatments are given consisted of K0 (control), K1 (10% basil leaf extract), K2 (15% basil leaf extract). The analysis parameters observed were the calculation of the total plate count, the organoleptic quality test, and the Total Volatile Base test. The result shown that K1 treatment (10% basil leaf extract) was the best treatment with the yellowish red flesh appearance criteria, rather bright, clean, neat, attractive and the lines formed from the spine and lateral linea are red, dim and not split, fresh odor criteria, fairly elastic texture criteria, rather soft, compact and good taste, specific taste of fresh fish, little leaf taste (bitter) and total plate count value of 5.9 x 103 colonies/gram and Total Volatile Base value of 22 mg/N for 9 hours of storage.Keywords: Ocimum sanctum, Oreochromis niloticus, Quality of fish.
CHARACTERISTICS OF SENSORY AND MICROBIOLOGY QUALITY OF REBON SHRIMP PASTE (Acetes sp.) MADE USING BACKSLOPPING FERMENTATION METHODS Damayani, Noventa Dwi; Hasan, Bustari; Iriani, Dian
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021
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                                               AbstractThis study aims to evaluate the characteristics of the sensory quality, pH, ALT and BAL of cincalok made by the backslopping fermentation method with different inoculums. The method used was an experimental method with Racangan Acak Lengkap (RAL). The treatment given consisted of adding inoculums of 0% (C0), 10% (C10), 15% (C15), and 20% (C20). This study consisted of 2 stages, namely 1) Preparation of the inoculum, 2) Preparation of the cincalok using the backslopping method. The parameters tested were sensory quality test, lactic acid bacteria test, total plate count test, pH. he results showed that the calculation of the pH of the cincalok produced with different inoculum treatments had different amounts as follows: C03.87%, C104.53%, C154.27 and C204.03%. The optimal fermentation time to obtain the inoculum is C0(control), which is 3.87, and the addition of 20% inoculum is 4.03. The best treatment is the addition of 20% inoculum with quality characteristics of visual value obtained attractive results and neutral pink color, The quality of the taste value obtained the results of the fresh sour and salty cincalok, the quality of the aroma value obtained the result of the fermented fresh sour aroma of cincalok, the quality of the texture value obtained the result of a very dense texture, slightly chewy and a little bit watery. The pH for the addition of 20% inoculum with 3 days of fermentation time was 4.85, the calculation of the ALT value for the addition of 20% inoculum resulted in 8.9 x 104(colony / g), and the calculation of the best BAL value for the addition of 20% inoculum was 2.60 x 104. Keywords: Rebon shrimp, Cincalok, Backslopping
The Characteristics of Sensori Quality Pressured Milkfish (Chanos chanos) with Addition of Red Ginger Extract (Zingiberofficinalevar.rubrum)duringColdTemperature Storage at 5°C Br Hutahayan, Wika Romauli; Leksono, Tjipto; Iriani, Dian
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 2 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis study aims to determine the effect of adding red ginger to the sensory quality of presto milkfish during cold temperature storage. The treatments were given on J0 (without red ginger), J1 (60% red ginger), J2 (70% red ginger), J3 (80% red ginger). The parameters were observed to sensory quality tests (appearance, smell, taste, and texture The addition 70% of red ginger extract was obtained the best presto milkfish (J2)  with the characteristics of appearance 7.3 (neat, clean, and have a luminous golden yellow color), smell 7.5 (very fresh and fragrant smell of red ginger), taste 7.2 (very tasty, savory, soft spines),  texture 7.6 (flexible texture, very dense, and compact)during storage 0 to 6 days.Keywords: Presto milkfish, Sensoritest, Red ginger extract.
THE EFFECT OF FORTIFICATED OF MUSSEL MEAT FLOUR ON CONE WAFER TOWARDS CONSUMER ACCEPTANCE Gaol, Anggi Julisna Lumban; Sari, N. Ira; Iriani, Dian
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 2 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis study was aimed to determine the effect of fortification of  mussel meat flour on cone wafers towards consumer acceptance. The treatment was the addition of mussel meat flour with different concentration which consisted of 0% mussel flour (W0),2,5% 0f mussel flour (W1),5% of mussel flour (W2),and 7,5% of mussel flour (W3).Analysis parameters include organoleptic test (appearance, taste, aroma, texture), and proximate analysis. Based on the result that the addition of 5% of mussel meat flour on cone wafers was the best treatment with the characteristics yellowish color, the aroma a little show rancid from mussel meat flour, sweetness, solid texture, meanwhile for ash, moisture, protein, and fat content was 1,63%, 3,11%, 13,39% 17,59%. Keywords: mussel meat flour, cone wafer, consumer acceptance
Co-Authors Afriansyah Afriansyah Ahmad Ramadhan Mubarak Al Habib Septindri Andarini Diharmi Andhra Syatapahana Anisatun Nabilah Aprillia Anggita Simanullang Astria, Novi Ayang Putri Berkhaty Azat Aprianto Azura, Asyifa Siti Barotitta Qiyah Br Hutahayan, Wika Romauli Bustari Hasan Damayani, Noventa Dwi Dea Ananda Desi Lestari Desmelati Desmelati Desmelati Desmelati Diana Sari Dila Azzahra Salsabila Efendi Juprias Elga Nurul Adha Elsa Elviana Erlisa Santri Evrin Septyanti Fadli Hasri Ansyah Fahrul, Muhammad fajrifa, Eldya novri Fauzan Fadilah Zein Fawwaz Afifah Sidik Fayyadh Qushayyi Yohan Feliatra Fitra Suzanti Fitri Iska Yuliana Gaol, Anggi Julisna Lumban Giffar Ali Firmansyah Harifa Syah Putra Henni Syawal Heriyanti Heriyanti, Heriyanti Hutagaol, Debby Alvionita Iffah Maulani Ira Sari Karnila, Rahman Karnila Khairunnisa Yulia Rinanda Kusai, Kusai Legia Ayu Gustina Lucky Meliana Manurung M Andesba Arifin M ikhsan satriadi M. Ari Wahyudi M. Ridho Pratama Manullang, Arkadius Marzul Rahma Saputra Maulida Yustiani Muhammad Alghifary Gumay Muhammad Alghifary Gumay Muhammad Fahrul Muhammad Farhan Muhammad Ridwan N Ira Sari N Ira Sari N Ira Sari N. Ira Sari N. Ira Sari N.Ira Sari Nadia Atika Nadia Fitri Nalurita Nalurita Nittaya Chaiyanate Novi Astria Nur Rizki Asih Nurul Atasyah Atasyah Oktavianti, Mila Pipit Pasaribu Putra, Sanjaya Mandala Putri Alvin, Okthavia Putri, Desrili Niatami Rafifah Azima Rahmi, Fauziah Ratih Hardia Tiningtias Rayhand Alfajriey Retna Monika Rika Sepia Alvianti Riri Liardini Putri Anjani Riska Amelia Rozi Rusdy Tarmizi Sahyudi Sahyudi Salmiatil Humam Selvia Selvia Septyanti, Elvrin Shafa Yasmin Vazilla Siregar, Cici YP Siti A’isah Sulistia, Yosi Sulistiadi Sulistiadi Sumarto, Sumarto Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Tengku Rahmat Ramadhan Tiara Ariza Titania Tjandrawati Nugroho Tjipto Leksono Tjipto Leksono Tjipto Leksono Trisla Warningsih Vattaah, Atiqah Nurul Vivi Alfionita W Sidauruk, Santhy Wahyu Sukma Putra Yandri Wika Romauli br Hutahayan Willy Witriani Yasti Sari Yasti Sari Yovianda Yovianda Yumna Ramadani