Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Unri Conference Series: Community Engagement
Suardi Loekman
Unknown Affiliation
Humanities Earth & Planetary Sciences

Published : 30 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 30 Documents
Search

 1   2   3 
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

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.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

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
THE EFFECT OF DIFFERENT CONCENTRATION OF CRUDE BROMELAIN ENZYM TO CATFISH (Clarias gariepinus) SAUCE Kartika Dewi; Rahman Karnila; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research was intended to determine the effect of crude bromelain enzym withdifferent concentration to catfish (Clarias gariepinus) sauce. The fuction of crude bromelainenzym as catalysator which helping of hydrolisis in catfish (Clarias gariepinus) saucefermentation. The crude bromelin enzym extracted from fruit of pineapple. Crude bromelainenzym concentration which used for this research was 3% (B3), 6% (B6), and 9% (B9). The bestconcentration of crude bromelain enzym for catfish sauce quality was B9, because producedhighest hydrolisat volume and protein content which was 99.67 ml, 77.86% (bk) respectively.Total oganoleptic value which made with 9% concentration of crude enzym bromelain the wasmost favorable by consumer acceptance with 5.21 colour value, 4.36 taste value, 8.07 texturevalue and 5.91 odor value.Keywords : Fermentation , catfish ( Clarias gariepinus ), Crude bromelain enzym,fish sauce
EFFECT OF THE USE OF LIQUID SMOKE CONCENTRATION OF DIFFERENT QUALITY OF KEPAH’S (Meterix meterix) LIQUID SMOKE DURING STORAGE AT ROOM TEMPERATURE Maya Ervin Putri; Syahrul '; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research aims to know the influence of different used liquid smokeduring saving kepah's smoke clam on the room's temperature. This research usedto experiment method that analized quality during saving on 0, 3, and 6 days. Themethod used to RAK non factorial method, with 2 varian of contration of liquidsmoke 1% k1 and 2% K2 and period of saving 0, 3, 6 days. K2 with contraction2% of organoleptic value is appreance of the kepah's smoke clam which iscomplete, clean, brown, the specific light with average of value 7,2, odorless,enough smoke without the smell disturbing with 7,21 values, deligious flavor with6,31 values, solid texture, dry enough between two messes with 8,03 values.thecomposition of chemestry of water kadar 21,44%, protein 13,14%, fatty 3.42%,proxide 1,23 meq/1000g sample and to analize of micobiologi is total of colonialbacteria (TPC) (4,2 x104) bacteria. The period of saving kepah's clam is 6 days.Keyword : Kepah’s, Liquid Smoke, Quality
THE EFFECT OF ADDING LIMNOCHARIS POWDER (Limnocharis flava) ON THE CATFISH (Pangasius hypopthalmus) ABON QUALITY Dipo Dwi Prakoso; Dewita Buchari; Suardi Loekman
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The study aims to determine the influence of the addition of powder limnocharis to the quality of sherdded catfish. The method used is experimenting with Design Random Complete (DRC) non factorial, as the treatment is powder limnocharis which consists of four of which are: A0 without the addition of powder limnocharis, of the A1 with the addition of powder limnocharis 20 grams, A2 with the addition of powder limnocharis 40 grams and A3 by the addition of powder limnocharis 60 grams. Parameters that is organoleptic and chemical. The result showed that the best of the quality of sherdded is the addition of powder limnocharis 20 grams. The organoleptic with the criteria like chocolate green; the smells of sherdded catfish and spices is strong; the typical sherdded catfish; the texture of tiny fibers and soft. The chemical with a value of the water content of 4.48 %, protein content 29.40 % and levels of fiber 2.75 %.Key words: fish abon, limnocharis powder, catfish, increasing
Utilization Chitosan Of Small Crab (Portunus Pelagicus) Shell Waste To Making Hand Body Cream Santhy Wisuda Sidauruk; Dewita Buchari; Suardi Loekman
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research aimed was to evaluate the effect of chitosan on quality of hand body cream. Small crab shell was taken from crab canning processing plant (PT. Tonga Tiur Putra) Medan. The small crab shell was processed into powder; and the powder was extracted into chitosan. Four groups of hand body cream weighting 35 gram/each were prepared from a mixture of propilen glycol, triethanolamin, water, glyserin, lanolin, stearic acid and zaitun oil. The mixture then was added respectively with 1 ml of 0%, 1%, 2%, 3% of chitosan solution. Hand body cream quality were evaluated for humectan, viscosity, pH and emulsion stability. The result indicated that the humectan, viscosity, pH and emulsion stability of hand body cream were 55,74-66,6%; 21.653-48.747cPs; 6,84-7,37 and 61,33-64% respectively. Humectan and viscosity increased as the increasing of chitosan solution. However, pH decreased as the increasing of chitosan solution. There was no different effect of addition of chitosan solution on emulsion stability. Overall, addition of chitosan solution 3% resulted is superior quality of hand body cream with humectan, viscosity, pH and emulsion stability of 66,6%; 48.747cPs; 6,84 and 63% respectively.Keywords:Hand body cream, small crab shell, chitosan
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

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.
STUDY ON CONSUMER ACCEPTANCE OF JELLY CANDY Seaweed (Eucheuma cottonii) WITH THE ADDITION OF NATURAL DYES rosele (Hibiscus sabdariffa L) Yuliati '; N. Ira Sari; Suardi Loekman
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aims to determine consumer acceptance of jelly seaweed (Eucheuma cottonii) with the addition of natural dyes rosele (Hibiscus sabdariffa L). The method used is experiment with a completely randomized design, consisting of 4 levels of treatment of R0 (without the addition of roselle), R1 (extra rosela 15%), R2 (extra rosela 20%), and R3 (extra rosela 25%). The parameters tested were organoleptic, chemical analysis and treatment of the best views of the parameters tested is treated R3 (xtra rosela 25%) with a red color such criteria (7.29), the distinctive aroma of seaweed no (7.46), sweetness and typical rosela acid (7.57), teksturserat-fiber smooth and not sticky (7.58), with a water content of 15.20%, ash content of 0.42%, 4.33% reducing sugar.Keywords: jelly, roselle, seaweed, organoleptic assessment
STUDY ON THE EFFECTS OF DIFFERENT PACKAGING MATERIALS USED ON THE QUALITY OF CATFISH MEATBALLS DURING STORAGE AT ROOM TEMPERATURE Daniel Sianipar; Syahrul '; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aimed to determine the effect of various types of packaging materials on the quality of catfish meatballs those various color during storage at room temperature. The research method used was experimental method that was processing the various colors of catfish meatballs and then packing them by using different types of packaging materials during storage at room temperature for 0 day, 15 days and 30 days. Types of packaging materials used were HDPE and Aluminum foil with HDPE lining. The parameter measured were the value of the organoleptic appearance, aroma, texture and flavor, the proximate water content, fat content, the value of TBA, and total bacterial colonies. The results showed that the best packaging material used was HDPE plastic to protect the product during storage for 30 days. The product was showing the value of consistence 7.46, odor 7.34, texture 7.20, and flavor 7.53. Whilst the moisture content was 4.52%. The value fatty acid content 7,10 with using HDPE with aluminum (K0) packaging and the value TBA 0,68 with using HDPE (H0) packaging. Keywords: Aluminium foil, catfish, HDPE and meatball
Pengembangan mie sagu ikan aneka warna dan rasa di Desa Banglas Barat Kecamatan Tebing Tinggi Kabupaten Kepulauan Meranti Dewita Dewita; Syahrul syahrul; Hendrik Hendrik; Suardi Loekman
Unri Conference Series: Community Engagement Vol 1 (2019): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.1.186-191

Abstract

Kepulauan Meranti regency is one of the centers of sago production and fish in Riau Province even at the national level. Sago noodles are the region’s leading food products with a proximate composition high carbohydrates and low protein. The objectives of this PKM activity are (1) to transfer the technology of processing various-colored fish and sago noodles, (2) introducing the technology of processing sago noodles fortified with fish and shrimp concentrates, and (3) increasing the nutritional value of various colors and flavors of fish sago noodles as regional superior products. The method used is the method of active participation learning system with phases: (1) The preparation phase, which is to approach the partners and explain the purpose of implementing PKM activities. (2) The implementation phase, which is providing counseling and training to Partners. The technology transfer given is the processing of various colors and flavors of fish sago noodles, then one month of assistance is carried out which ends the evaluation phase of the activity. The results obtained are activities have taken place well, and partners have had direct experience in the transfer of technology in the production of various colors and flavors of fish sago noodles. This activity has been able to provide enlightenment and insight to partners about product and business development. Technology transfer activities resulted in participants’ responses to counseling and training of the target audience that 90% was very helpful and 10% could help.
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 '