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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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Humanities Earth & Planetary Sciences

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THE EFFECT OF DIFFERENT DRYING TIME TO NORI SEAWEED (Gracialaria sp.) QUALITY Desti Nurfiani; N. Ira Sari; Suardi Loekman
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The purpose of the research was to determine the effect of different drying time to nori seaweed (Gracilaria sp.) The method used was experimental with different of drying time of nori seaweed processing. The method used was experimental and composed as non factorial Completely Randomized Design (RAL), which consisted of 3 levels,namely:long drying 18, 20 and 22 hours. The parameters used were sensory evaluation, the value of water content, ash content, and fiber content. Based on parameters of different drying time to nori seaweed the best treatment was long drying 22 hours with appearance (6.17), flavor (8,01), taste(7,61) and texture(8,15) with characterictics appearance is green, fragrant aroma, good with specific seaweed taste, and rough and crisp textures.the chemical values obtained water content (12,97%), ash content (0,70%) and fiber content (8,12%).Keywords: nori seaweed, Gracilaria sp., drying
CATFISH (Pangasius hypophthalmus) PROTEIN CONCENTRAT FORTIFICATION IN BROWNIES CAKE Wirda Hayati; Dewita Buchari; Suardi Loekman
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 was intended to evaluate consumer acceptance of brownies cakefortified with catfish (Pangasius hipophthalmus) protein concentrat. Four brownies cake weremade from a mixture of 12% wheat flour, 36% eggs, 10% chocolate ,24% sugar, 15%margarine, 0,1% vanila dan 0,06% salt. Each cake then was fortified with catfish proteinconcentrat at a level of 0%, 5%, 10% and 15% of wheat flour. Brownies cakes wereecaluated for consumer acceptance and proximate composition (moisture, protein and fat).The results showed that the cake fortified with 10% catfish protein concentrat was the mostpreferable by the consumer. Protein compotition of brownies cake fortified with 0%, 5%,10%and 15% of catfish protein concentrat was 8,04%, 16,12%, 19,27% and 21,05% respectively;fat was 19,50%, 16,56%, 16,01% and 15,59% respectively; and moisture was 30,47% ,29,17%, 27,98% and 27,20% respectively.Keyword: brownies cake, catfish (Pangasius hypopthalmus) protein concentrat, fortification
Power Reduction of acetic acid to the heavy metal of blood cockle (Anadara granosa) Citra Sianipar; Edison '; Suardi Loekman
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 study aimed to reduce levels of heavy metals contained in the body ofblood cockle (Anadara granosa) with acetic acid soaking method. The experimentaldesign used in this study is a randomized block design (RAK) with 4 levelstreatments, blood cockle without soaking, the addition of 5% acetic acid, 15% and25%. The highest reducing power contained in Pb with 25 % acetic acid soaking, theCu with 5 % acetic acid soaking, the metal Zn with 25 % acetic acid soaking and Cdmetal with 25 % acetic acid soaking. The highest organoleptic assessment containedin such a test is the 25 % acetic acid soaking (16.58), aroma aroma is in control(15.96) and the texture is in control (17.88) .Keyword : Power reduction, acetic acid , heavy metals , blood cockle
STUDY ON CONSUMER ACCEPTANCE OF ICE CREAM CONE WITH ADDITION OF FLOUR SHELL CRAB (Portunus pelagicus) Rique Prayoga; Suardi Loekman; 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 research aimed to determine the effect of the as much as addition of crab shell flour (Portunus pelagicus) from the product durability and the level of consumer acceptance. This research was completely randomized design (CRD), with four levels of treatment consisting of ice cream cones that control without the addition of flour shell 0% (C0), addition of shell flour as much as 2.5% (C1), addition of flour shell as much as 5% (C2) and addition of shell flour 7.5% (C3). The experiment was repeated 3 times, so the number of experimental unit in the study was 12 units. The result showed that for was C2 most preferrable by consumer acceptance with 92,50% (74 people) Organoleptic assessment, a sense 91.25% (73 people), the scent 91.25% (73 people) and the texture 92.50% (74 people). For proximate analyser that C2 water content was 3,28%, protein content 12,56%, calcium 9,49 mg and cone resistant to ice cream for 26,7 minutes.Keywords: Cone ice cream, flour, shell crabs, consumer acceptance
EFFECT OF TAPIOCA FLOUR SUBSTITUTION WITH DURIAN SEEDS FLOUR (Durio zibethinus Murr) ON QUALITY OF SNAKEHEAD (Channa striata) FISH BALL VARIOUS COLOR Muhammad Iqbal Harikhman; Syahrul Syahrul; Suardi Loekman
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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ABSTRACTThe purpose of this study was to obtain the selected percentage of tapioca flour substitution with durian seeds flour in the manufacture of snakehead fish ball various color. The method used in this study was the experimental method that was processing the snakehead fish ball of various color substituted tapioca flour with durian seed flour, the design used was a Completely Randomized Design (CRD) non factorial by comparing consumer acceptance from preliminary research result that was six levels of treatment substituted tapioca flour with durian seeds flour B0 100% : 0%, B1 80% : 20%, B2 60% : 40%, B3 40% : 60%, B4 20% : 80%, B5 0% : 100%. The most preferred panelists were on B2 treatment 60% : 40%. And then the B2 treatment of preliminary used as the main research, which was given three natural dyes in the form of red yeast rice (Monascus purpureus), carrot (Daucus carrota), and sweet leaf (Sauropus androgynus) with 10% concentrations of each. Based on the results of research that the treatment of 60% trapioca flour and 40% durian seeds flour with 10% dyes of red yeast rice (Monascus purpureus) was the best quality with the proximate value of water content 65.37%, protein content 14.28%, and fiber content 9.75%. Keywords: durian seeds flour, fishball various colour,snakehead, substitution 
The Study Of Consumer Acceptance On Catfish (Pangasius hypophthalmus) Ball Added With Katuk (Sauropus androgynus) Leaves As A Colour Additive Apri Listari; Syahrul '; Suardi Loekman
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 consumer acceptance on catfish ballwhich added with katuk leaves as a colour additive. Four types of catfish ballwere made from a mixture of catfish, sago flour, tapioca flour, seaweed, egg,spices (onion, garlic, pepper powder, salt) and each catfish ball added with katukleaves at a level of 0%, 5%, 10% and 15% as a colour additive. Catfish ball wasevaluated for consumer acceptance, proximate composition and bacterial total.The result showed that catfish ball which added with 10% of katuk leaves was thebest in sensory quality. Protein, fat, moisture, ash and bacterial total of the bestcatfish ball was 13.51%, 0.75 %, 70.85% , 0.89% and 3,6 x 102 colonies/grespectively.Keywords: Acceptance, katuk leaves, catfish ball, colour additive
KOMPOSISI KIMIA TEPUNG CANGKANG KEPITING BAKAU (Scylla serrata) Siti Humairah; Rahman Karnila; Suardi Loekman
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 komposisi kimia tepung cangkang kepiting bakau. Parameter yang diukur adalah nilai rendemen dan analisis proksimat tepung cangkang kepiting bakau (kadar air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat). Penelitian ini terdiri dari dua tahapan, yaitu: 1) Preparasi tepung cangkang kepiting dan 2) Analisis proksimat tepung cangkang kepiting. Hasil penelitian menunjukkan bahwa nilai rendemen yang diperoleh sebesar 64,83%. Komposisi kimia yang terkandung di dalam tepung cangkang kepiting bakau (Scylla serrata) adalah sebagai berikut: kadar air 5,38% (bb), abu 57,26% (bk), lemak 2,38% (bk), protein 13,62% (bk) serta karbohidrat 28,67% (by difference). Kata kunci: Komposisi kimia, Cangkang kepiting bakau, Tepung. 
THE USE OF DIFFERENT ACID SOLVENTS IN MINERAL EXTRACTION OF SEA CUCUMBER (Holothuria atra) Intan Elisa; Suardi Loekman; Rahman Karnila
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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ABSTRACTThis research was aimed to determine of chemical compositions, yield, the best of acid solvent extraction, and mineral content of skin meat of sea cucumber (Holothuria atra). The method used in this study was an experimental method which extracting of skin meat of sea cucumber with 8% concentrations of different acid solvents using non-factorial Completely Randomized Design (CRD) consisting of 3 treatment levels: HCl (P1), HNO3 (P2), and H2SO4 (P3). The parameters tested in this study were moisture, protein, fat, ash, carbohydrate, yield and mineral content of calcium, potassium, sodium, and iron using the Atomic Absorption Spectrophotometer (AAS). The results showed that the chemical compositions of skin meat of sea cucumber were  10.05% (WW) moisture, 53.16% protein (DW), 3.64% fat (DW), 32.85% (DW) ash, carbohydrate content 10.35% (DW) by difference, and the yield of flour in skin meat sea cucumber was 20.79%. The use of different acid solvents have a very significant affect on mineral content, wherein the best acid solvent was HCl (P1) which contained 7.53% calcium, 2.87% potassium, 0.93% sodium, and 1.79% iron. Keywords: Mineral, Holothuria atra, acid, solvent
THE EFFECT OF FERMENTATION TIME TO SNAKEHEAD FISH (Channa striata) BEKASAM QUALITY Suyatno '; N. Ira Sari; Suardi Loekman
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 purpose of this research was to determine the effect of fermentationtime to snakehead fish (Channa striata) bekasam quality which was added roastedrice flour and pyloric caeca as a medium fermentation. The fish weighing 800-1000/fish was eviscerated, washed and salted with 30% of salt concentration for48 hours, then was added with 50% of roasted rice flour from fish weight. Themixture was grouped into 3 groups and divided 500g for each group. The eachtreatment was fermented for third day (H3), fifth day (H5) and seventh day (H7).Bekasam quality was evaluated for moisture content, protein content, NPNcontent, pH and lactic acid bacteria count. The results showed that snakehead fish(Channa striata) bekasam quality in seventh day (H7) fermentation was the besttreatment with appearance 5.8%, aroma 5.82%, taste 5.8%, moisture content63.28%, protein content 10.6%, NPN content 8.61%, pH 5.1 and a total lacticacid bacteria 182.3 x 103 cells / gram.Keywords : Channa striata, bekasam, roasted rice, phyloric caeca
THE EFFECTS OF SNAKEHEAD FISH PROTEIN CONCENTRATE (Channa striatus) ADDITION ON THE QUALITY OF KWETIAU Wiwi Solvia Siahaan; N Ira Sari; Suardi Loekman
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 research aims to understand the addition effects of snakehead fish(Channa striatus) protein concentrate toward kwetiau quality, that is known theaddition of fish protein concentrate efficient in make of kwetiau. Design used inthis study was completely randomized design (CRD) non factorial, with fourthlevels of treatment that was without the addition of snakehead fish proteinconcentrate (K0), the addition of snakehead fish protein concentrate 5% (K5),the addition of snakehead fish protein concentrate 10% (K10), and the addition ofsnakehead fish protein concentrate 15% (K15). The experiments were performedthree times repetitions, and produced 12 units. The organoleptic test result basedon tested parameter that K0 was the best treatment with characteristics such white,attractive, chewy texture, sticky and soft, wet kwetiau aroma ( aroma like flour )but with additon of 5% snakehead fish protein concentrate could increase proteincontent, but kwetiau taste did not change, decrease the amount of water contentand microbial. Water content (63.45%), protein content (12.95%), ash content(1.82%), total bacterial colonies (7,4 X 104 sel/g), and elongationconsecutively(27.22%)Keywords: Kwetiau, rice flour, snakehead fish, snakehead fish protein concentrate
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 '