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PENDUGAAN MASA KADALUWARSA DENDENG LUMAT IKAN PATIN (Pangasius hypophthalmus) PADA KEMASAN ALUMINIUM FOIL Elita Suryani Gultom; Dahlia '; Suparmi '
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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The research was to estimate the shelf life of catfish dendeng stored at room temperature (270C) and refrigerated temperature (50C). About 15 kg catfish weighing 600-800 gr each was obtained from a fish market in Pekanbaru. Two groups of dendeng prepared from catfish meat and the products were packed in aluminium foil and stored respectively at room temperature and refrigerated temperature for 49 days. Changes in the quality were analysed for peroxide value and moisture; and the shelf life was estimated by peroxide value and moisture using Arrhenius method. The results indicated that the shelf life of dendeng stored at room temperature and refrigerated temperature had a shelf life of 19,68 days and 26,69 days respectively. Peroxide value the dendeng stored at room temperature and refrigerated temperature at rejection was 21,17 and 18,82 meq/ 1000 g sample respectively; and moisture was 10,904% and 10,867% respectively.Key words : dendeng, shelf life temperature, arrhenius, peroxide, moisture

Utilization pumpkin ( (curcubita moschata durch) as a color enhancer for Nile tilapia (oreochromis niloticus) dry noodles Nelsi Fibentia; Dahlia '; N Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 2 (2014): Wisuda Oktober Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research was intended to evaluate the effect of pumpkin on the color of Nile Tilapia noodles. Four types of dry noodles were prepared from a mixture of wheat flour (60,3%), soda ash (0,9%), salt (0,3%), water (22,3%), egg (9,5%), carboxy methyl cellulose (0,6%), Nile tilapia meat (6,0%); and the mixture was added with pumpkin paste at a level of 0%, 10%, 20% and 30% counted from wheat flour weight. The noodles were evaluated for color, odor, texture, taste , moisture, protein, ash and total bacterial count. The result showed that the color, taste and odor value of the noodles improve until the addition of pumpkin up to 20%, but the texture was decreased. Moisture of dry noodles which added with 0%, 10%, 20% and 30% yellow gourd was 9,61%, 8,24%, 7,85%, 6,29%respectively; protein was 28,98%, 27,46%, 23,94%, 20,28%respectively; ash was 1,48%, 1,55%, 1,62%, 1,72% respectively; bacterial count was 3,7x105 sel/g, 3x105 sel/g, 1,8x105 sel/g, 1,6x105 sel/g respectively.Keyword: Dry noodles, Pumpkin (Curcubita moschata durch), Nile tilapia (Oreochromis niloticus).

The Processing Study Pora-Pora (Mystacoleuseus Padangesis) Liquid Smoke Smoke By Using Different Equipment Dryer Heat Source Freddy Maruba; Syahrul '; Dahlia '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 2 (2014): Wisuda Oktober Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This study was conducted in December 2013 in Technology Laboratory of Fishery, Fishery Products Chemistry Laboratory, Faculty of Integrated Laboratory of Fisheries and Marine Science, University of Riau, the purpose of research to evaluate the use of different heat sources on the quality of fish pora-pora (mystacoleuseus padangesis). Prepared in the manufacture of coconut shell liquid smoke, then smoke fish pora-pora dried with different heat sources (solar, electricity and gas) heat source is best analyzed for levels of protein, water, fat, peroxide and organoleptic value. The results showed that the use of the sun as a heat source in the fish processing pora-pora smoke is perlakuaan best with 9 hours of drying time, the protein content of 58.20%, water content of 10-15%, 23.58% fat content, peroxide number 1,90 meq/1000g sample and organoleptic value of 11.26%.Keywords: Tool dryer, heat in contrast, fish drying, fish pora-pora

EFFECT OF DIFFERENT COOKING METHODS ON THE CHARACTERISTICS OF CLIMBING PERCH (Anabas testudineus)MEAL Imam Gusdika Rahman; Mery Sukmiwati; Dahlia '
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 aimed to determine the chemical characteristics of climbing perch with different cooking methods in the making fish meal. The experiment was conducted in July and August 2015. This research used the experiment method. Cooking methods used in this research T0 (control), T1 (boiling) and T2 (steaming). Proximate analysis of three samples were tested by the soxhlet method and kjeldahl method. The average value proximate fish meal and cooking methods etching with T0, T1 and T2 are respectively the water content of 8.43%, 7.24% and 6.34%, ash content of 31.11%, 23.1% and 21 , 51%, protein content of 60.42%, 56.03% and 57.64%, fat 20.56%, 10.28% and 12.43% and crude fiber 3.5%, 2.4% and 2.1%. Keywords: fish meal, climbing perch, cooking methods,

Improvement of nutritional value of instant noodles By fortifying with catfish (pangasius hypophthalmus) flour Depri Gusriadi; Mery Sukmiwati; Dahlia '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 2 (2014): Wisuda Oktober Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This study was intended to evaluate the nutritional value of instant noodlesfortified with catfish flour. Instant noodles were prepared from a mixture of wheatflour (50%), sweat potato flour (10%), egg (15%), salt (0,7%), water (23%),cooking oil (0,3%) and Carboxy Methyl Cellulose (1%). The noodles wereprepared by fortifying the mixture with catfish flour at a level of 0%, 5%, 10%,and 15 % respectively. Instant noodles was evaluated for sensory quality andproximate composition (moisture, protein, carbohydrate, and fat). The resultshowed that instant noodles fortified with 15% of catfish flour has the bestsensory and proximate quality. Moisture, protein, carbohydrate, and fat for theinstant noodles was 3,88%, 36,67%, 21,00%, and 9,03% respectively.Keyword : Catfish flour, instant noodles, Pangasius hypophthalmus

Preparation of instant sago noodles fortified with catfish protein concentrat as a high nutrition food with different formulations Fadli Hermanto Hermanto; Syahrul '; 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 study was intended to abtain the best formulation of instant sagonoodles fortified with catfish protein concentrat. Three types of sago noodles werepreparet with different formulation: Sago noodles-1: Roasted sago flour (41,28%),catfish protein concentrat (4,13%), soybean flour (4,13%), skim milk (10,32%),sodium trypolipospat (0,10%), sugar flour (6,19%), phyto-oil (2,06%), salt(0,83%), water (30,96%), sago noodles-2: Roasted sago flour (43,06%), catfishprotein concentrat (4,31%), carrot extract (32,29%), skim milk (10,76%), sodiumtrypolipospat (0,11%), sugar flour (6,46%), phyto-oil (2,15%), salt (0,86%), andsago noodles-3: Roasted sago flour (43,06%), catfish protein concentat (4,31%),spinach extract (32,29%), skim milk (10,76%), sodium trypolipospat (0,11%),sugar flour (6,46%), phyto-oil (2,15%), salt (0,86%). All sago noodles wasevaluated for sensory quality, protein, fat, ash, moisture, carbohydrate, vitamin A,and total bacterial count. The results showed that the sago noodles-3 was the mostpreferable product. Protein, fat, ash, moisture, carbohydrate, vitamin A, and totalbacterial count, for the sago noodles-1 was 7,47%, 5,05%, 2,03%, 4,30%, 84,36%,125 A IU, and 5,9 x 102 bacterial/gram respectively, sago noodles-2 was 5,60%,2,50%, 2,01%, 3,29%, 83,72%, 94,2 IU, and 5,4 x 102 bacterial/gram respectivelyand sago noodles-3 was 5,75%, 4,75%, 1,85%, 3,46%, 83,16%, 123 IU, and 5,8 x102 bacterial/gram respectively.Keyword: sago noodles, instant , catfish protein concentrate, carrot extract,spinach extract.

CHARACTERISTIC OF HACAU DIM SUM FELL QUALITY WHICH WAS FORTIFIED WITH DIFFERENT SEAWEED (Eucheuma sp) FLOUR Rafika Apriany; N Ira Sari; Dahlia '
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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ABSTRACTThe research was intended to evaluate the characteristic of hakau dim sum fell quality witch was fortified with seaweed flour. 10 kg of seaweed was obtained from one of market in pekanbaru was processed to seaweed flour. Hacau dim sum fell was made from tang mine flour, wheat flour, egg, cooking oil, hot water and it was fortified with 0g, 30g, 50g, and 70g of seaweed. Then, for making the contain of dim sum; shrimp, pepper, sugar and salt were prepared. Parameter of this research was observed to folding test, organoleptic, and proximat analysis. The result showed that the fell of hacau dim sum which was fortified with 70g of seaweed flour (R3) was the best treatment with folding test AA, organoleptic value in appearance 8.33, odor 8.33, flavor 3.00, texture 8.33, for moisture content 56.29%, protein content 24.71%, lipid content 9.24%, ash content 2.04% and crude fiber 1.82%.Keywords: Dim sum fell, Hacau, Seaweed

Characteristics of smoked catfish (mystus nemurus) smoked with different methods M. Aldi Imamsyah; Suardi Loekman; 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 study was intended to evaluate the quality of smoked catfish preparedwith hot smoking and liquid smoking method. Two gruops of catfish (± 500gr/fish) were prepared for smoked fish using acacia wood. One group was hotsmoked in a smoked kiln at 70 - 100 oC for 10 hours and another group was depthinto liquid smoke from the same wood for 60 minutes and ovendried at 60 oC for10-15 hours. The smoked fish were evaluated for consumer acceptence, moisture,phenol, acidity, and pH. The result showed that the smoked fish prepared by hotsmoking method was more acceptable than that liquid smoking method. Moisture,phenol, acidity, and pH for the smoked catfish smoked with hot smoking was9,33%, 7,26%, 3,43%, and 5,76, respectively and for smoked catfish smoked withliquid smoking was 8,17%, 4,63%, 2,13%, and 6,39 respectively.Keywords : Characteristics, smoked catfish, liquid smoking, hot smoking

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

The study on quality of catfish (pangasius hypopthalmus) Nugget added with carrot (daucus carota l.) Nelda wati; Dahlia '; N Ira Sari
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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types of nugget were made from a mixture of catfish meat (50%), tapioca flour (15%) andspices (11,6%). The mixture then was added with carrot flour at a level of 0%, 5%, 10% and 15%.The nugget was evaluated for sensory quality, moisture, protein, fat, fiber, ash and bacterial caunt.The result showed that the catfish nugget added with 10% carrot flour was the best in quality.Moisture, protein, fat, fiber, ash and bacterial caunt of the nugget was (58,03%), (8,21%), (9,61%),(12,11%), (3,31%) and 31,34 x 103 respectively.Keywords: catfish, carrot flour, nugget.

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