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All Journal Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Unri Conference Series: Community Engagement
Suardi Loekman
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The study of consumer acceptance of catfish (pangasius hypophthalmus) ball which added with angkak as a colour additive ', Hadriannisya; Loekman, Suardi; ', Syahrul
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 consumer aceptance on catfish balladded with angkak as a colour additive. Four types of catfish ball were preparedfrom a mixture of catfish meat, sago flour, tapioca flour, seaweed, egg, and spices(onion, white onion, pepper powder, salt); and each catfish ball was added withangkak at a level of 0%, 5%, 10% and 15%. Catfish balls were evaluated forconsumer acceptance, proximate composition and bacterial total. The resultshowed that the catfish ball added with 5% red rice flour was the best in quality.Protein, fat, carbohydrate, moisture, ash and bacterial total of the catfish ball was67.94%, 1.21 %, 0.42 %, 11.58% and 4.6 X 102 respectively.Keywords : angkak, catfish ball, additive
THE EFFECT OF THE CONCENTRATION SOAKING SOLUTION OF PLANTS ANT NESTS (Myrmecodia pendans) TO THE QUALITY OF CHARACTERISTICS SELAIS (Cryptopterus bicirchis) SMOKE Razi, Muhammad Ar; Loekman, Suardi; ', 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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This research aimed to determite the effect of soaking solution plants ant nests on the quality of fish selais (Cryptopterus bicirchis) smoke, seen from the organoleptic, analysis of the moisture, ash, protein, fat concentration and test the antioxidant activity. The methods used in this research is an experiment that is doing an experiment making fish processing smoke and treatment soaking solution of ant nests with concentration different plants without solution ant nest S0 (0%), S5 (5%), S10 (10%) dan S15 (15%). The research showed that the treatment soaking solution of ant nests on the quality fish selais smoke with concentration 15% (S15) is most preferable treatment with characteristics of appearance is neat, fawn coloured and rather interesting (7.78), texture is compact and dry (7.16), scent is comfortable and the smell of smoke favored (6.79) and sense is tasty and the smell of smoke favored (7.00). For value of the moisture is 27.12% , ash 10.08%, protein 51.76%, and fat concentration 10.07% was and the test result of antioxidants activity is 6.09 mg/mL.Keyword : Solution plants of ant nests, soaking, selais smoked
THE EFFECT OF THE ADDITION OF CARRAGEENANON THE FISH NUGGET JAMBAL SIAM (Pangasius hypophthalmus) Sanjaya, Boy; Sari, N Ira; Loekman, Suardi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The study was aimed to determine the effect of the addition of carrageenan on the quality of fish nuggets jambal siam (Pangasius hypophthalmus), assessed by using the organoleptic and chemical analyses. The method used was experimental with a completely randomized design (CRD) consisted of 4 levels of the treatment, namely, A0 (nuggets without the addition of carrageenan) as a control, treatment A1 (nugget with the addition of carrageenan 0.5%), treatment A2 (nugget with the addition of 1%), and treatment A3 (nugget with the addition of carrageenan 1.5%). The results showed that the addition of carrageenan 0.5% (A1) was the best treatment, indicated by the organoleptic characteristic neat appearance intact golden yellow, aroma slight smell of fish, a little flavor of the fish and savory, chewy texture compact and solid. It contained water 56.21% and protein 19.60%.Keywords : Nugget, Carrageenan, Fish jambal siam
THE EFFECT OF SEAWEED (Eucheuma cottonii) ADDITION TO THE QUALITY OF WETNOODLE Adha, Windara Nur; Loekman, Suardi; ', Sumarto
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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The purpose of this research was to determine the effect of seaweed (Eucheumma cottonii) addition to the quality of wet noodles. The benefits of this research was to provide information about processing of wet noodles with adding seaweed flour. This study was conducted using a completely randomized design (CRD) with 4 levels treatments, M0 (withoutseaweed flour), M1 ( 5% seaweed flour), M2 ( 10% seaweed flour ), M3 ( 15% seaweed flour ) , The parameters tested were organoleptic, proximate analysis, and analysis of Total Plate Count analysis. The best treatment based on organoleptic analysiswas adding10% of seaweed flour (M2) with appearance 7.48, texture 7.08, odor 6.84, and flavor 6.92), and water content of 46.3% , protein content 5.3%, fat content of 1.98, and crude fiber 10.6%.Keywords: wet noodle, seaweed, flour, quality
EFFECT ON THE PROCESSING OF EGG NUGGET CATFISH (Pangasius hypophthalmus) ACCEPTANCE OF USERS Pusra, Wiwit; Sari, N. Ira; Loekman, Suardi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This study aimed to determine the effect of different types of eggs in processing of catfish nuggets of customer acceptance. The method used was experimental method by using a completely randomized design. The parameters tested are sensory (appearance, texture, odor and flavor), moisture content and protein content. The results showed that the level of acceptance by the customer, the catfish nuggets with egg is best treated with a level of customer acceptance is very fond of 62.4% and 37.6% like characteristics nuggets with egg which is colored in such a golden yellow, typical fish taste, chewy and slightly dry with little flavor fish specialties, with a water content of 11.29% and 57.40% protein.Keywords: eggs, nuggets, catfish, customer acceptance, organoleptic
DIVERSIFIKASI BAKPAO KONSENTRAT PROTEIN IKAN PATIN (Pangasius hypopthalmus) DENGAN EKSTRAK BUNGA ROSELLA (Hibicus sabdariffa) Putra, Adie Wirawan; Buchari, Dewita Buchari; Loekman, Suardi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRAK Penelitian ini bertujuan untuk mengetahui nilai organoleptik dan  proksimat dari diversifikasi bakpao konsentrat protein ikan patin (Pangasius hypophthalmus) dengan ekstrak bunga rosela (Hibiscus sabdariffa) dengan konsentrasi berbeda. Metode yang digunakan adalah metode eksperimen, dengan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 taraf perlakuan yaitu A0 (tanpa ekstrak bunga rosela) A1 (10 ml ekstrak bunga rosela), A2 (20 ml ekstrak bunga rosela) dan A3 (30 ml ekstrak bunga rosela). Parameter yang diuji adalah organoleptik (rupa, aroma, rasa dan tekstur) dan analisis proksimat (kadar air, protein dan lemak). Berdasarkan penerimaan konsumen terhadap diversifikasi bakpao konsentrat protein ikan patin dengan ekstrak bunga rosela yang berbeda, untuk perlakuan terbaik adalah A2 (20 ml) dengan karakteristik warna merah, aroma masih khas bakpao, tekstur padat dan kompak dan rasa enak khas bakpao serta dengan kandungan nilai  air (31,61%), protein (7,70%) dan lemak (6,26%). Kata kunci: Konsentrat protein ikan, Organoleptik, Proksimat, Parameter.
THE EFFECT OF RAWS MATERIALS OF CATFISH (Pangasius Hypopthalmus) AND SNAKEHEAD FISH SURIMI (Channa Striata) TOWARD FISHBALL QUALITY FOR COLD TEMPERATURE STORAGE Aimin, Mul; ', Syahrul; Loekman, Suardi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The study was aimed to determine the quality of fishball was processed from raw material of surimi in organoleptic, proximate and microbiology for cold storage. The method used was experimental method with a random group non factorial (RAK), with three level treatment i.e surimi of catfish (B1), surimi of snakehead (B2) and mixture of surimi catfish and snakehead (B3) for 0,15,30 days of storage. The parameters in this research was organoleptic (appearance, aroma, flavor and texture), proximate analyses (water, protein and fat content) and microbiology (total bacterial colonies). The result showed that raw material of surimi was significant affect to organoleptic value, proximate and microbiology. The best treatment was the mixture catfish surimi and snakehead surimi (B3) with organoleptic value of appereance (8), aroma (7), flavor (8) and texture (8), proximate value of water content (45,49%), protein (28,18%) and fat content (2,15%), the total of bacterial colony was 3,9x103 CFU/grKey word : surimi, storage, fish ball, temperature cold
QUALITY REVIEW OF DRIED SELAIS FISH (Kryptepterus lais) WITH ADDITION OF CHITOSAN SOLUTION DURING ROOM TEMPERATURE STORAGE Setiyanto, Wahyu Pajar; Buchari, Dewita; Loekman, Suardi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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The purpose of this research was to review the quality of dried selais fish (Kryptopterus lais) by soaking of chitosan solution during room temperature storage. The methode used in this reseach was experimental methode by soaking of dried selais fish (Kryptopterus lais) with 3 % of chitosan solution concentration for 30 minutes of soaking time (K1) and without soaking of chitosan solution (K0), during 0, 7, 14 days of room temperature storage. The parameters tested were Total Plate Count, organoleptic analysis (appearance, aroma, texture) and chemical analysis. The result showed that the treatment was significant different to the quality of dried selais fish (Kryptopterus lais) during room temperature storage. The K1 treatment tend to have higher average than K0 treatment for all of parameters tested (Total Plate Count, organoleptic analysis (appearance, aroma, texture), and chemical analysis.Keywords : Chitosan, Kryptopterus lais, Quality
EFFECT OF INCREASING THE MIXTURE OF SAGO FLOUR AND JACKFRUIT SEED FLOUR ON CONSUMER ACCEPTANCE AND THE QUALITY OF CATFISH BALLS (Pangasius hypophthalmus) Desi Nawati Boru Manurung; N.Ira Sari; Suardi Loekman
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 study was to determine the effect of increasing the mixture of sago flour and jackfruit seed flour as well as the nutritional value of catfishballs. The experimental method was used in this study that was doing a processing of catfish balls with an increased mixof sago flour and jackfruit seed flour. The design used was a non-factorial Completely Randomized Design (CRD) with four treatment levels, namely B1 (T 60%: TS 20%: TBN 20%), B2 (T40%: TS 30% g: TBN 30%), B3 (T 20%: TS 40%: TBN 40%), B4 (TS 50%: TBN 50%). Based on resultthat catfish ballswith 40% tapioca flour, 30% sago flour and 30% jackfruit seed flour (B2 treatment) was most preferable by consumer acceptance with 63 panelists (78.75%). The results of parameters tested about catfish balls with an increased in the mixture of sago flour and jackfruit seed flour significantly affected the organoleptic value at 95% of confidence level with value of appearance 7.47 (rather creamy), aroma 7.52 (aroma jackfruit began to smell), taste 7.45 (typical of catfish balls and jackfruit taste were increasingly felt) and texture 7.47 (chewy); with moisture, protein, fat, ash, crude fiber, carbohydrate content, and Total Plate Countwas 19.48%, 25.58%, 16.51%, 3.44%, 2.11%, 32.88%, and 2.1x103 cells/gram, respectively. Keywords:fishball,catfish, sago flour, jackfruit seed flour 
CHARACTERISTICS OF CARRAGENAN (Eucheuma cottonii) EXTRACTED WITH KOH Rusnawati Rusnawati; Andarini Diharmi; Suardi Loekman
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 purpose of this study was to determine the chemical composition of dried Eucheuma cottonii and physico-chemical characteristicsof carrageenan were extracted with Potassium hydroxida (KOH) solutions 4, 8, and 12% was obtained from Northern Rupat and Riau Islands. The results of analysis showed that the chemical composition of dried Eucheuma cottonii of both costal sea regions was not different, with the chemical composition value of moisture (7.99-11.45%), ash (22.84-36.52%),acid-insoluble ash (1.66-2.25%), and sulfate content (22.46-29.64%), those were not difference in all carrageenan except ash content, whereas the physical characteristics of both carrageenan are significantly different. The results of this study indicate that the carrageenan was extracted with KOH (4, 8, and 12%) only affects the physico-chemical characteristics of gel strenght, viscosity and carrageenan ash content. Keywords:carrageenan, Eucheuma cottonii, extraction, gel strength, KOH
Co-Authors ', Hadriannisya ', Syahrul Aditya U Pardosi Aimin, Mul Andarini Diharmi Apri Listari Boy Sanjaya, Boy Citra Sianipar Dahlia ' Daniel Sianipar Desi Nawati Boru Manurung Desmelati ' Desti Nurfiani Dewita Buchari Dewita Dewita Dewita Dewita Dipo Dwi Prakoso Edison ' Hendrik Hendrik Intan Elisa Karnila, Rahman Karnila Kartika Dewi M. Aldi Imamsyah Maya Ervin Putri Muhammad Ar Razi, Muhammad Ar Muhammad Iqbal Harikhman N Ira Sari N. Ira Sari N.Ira Sari Putra, Adie Wirawan Rique Prayoga Rusnawati Rusnawati Santhy Wisuda Sidauruk Setiyanto, Wahyu Pajar Siti Humairah Sumarto ' Sumarto Sumarto Suyatno ' Syahrul ' Syahrul Syahrul Windara Nur Adha, Windara Nur Wirda Hayati Wiwi Solvia Siahaan Wiwit Pusra, Wiwit Yuliati '