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
Suparmi '
Unknown Affiliation
Earth & Planetary Sciences

Published : 27 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 27 Documents
Search

 1   2   3 
The Consumer acceptance of catfish (Pangasius hypophthalmus) nugget by soaked with liquid smoke Yandri Permana Saputra; Sukirno '; Suparmi '
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 determaine the effect of using liquid smoke catfish onthe nugget towards consumer acceptance measured by organoleptic value andchemical value analysis. The method used in this study was experimental, the designwas completely random design with three treatment i.e K0 ( 500g fresh fish meat), K1(400g soaked catfish meat by liquid smoked), K2 (300g soaked catfish meat by liquidsmoked). The K2 treatment (300g soaked catfish meat by liquid smoked)was the besttreatments refers to organoleptic value (form, flavor, aroma, and texture),alsochemical value with the form criteria was browning yellow, the flavor criteria wassoftening smoke,the texture criteria is not too hard and the aroma criteria was not toosharp smoke smell with 54,46% water amount, 18,13% protein amount and the pHvalue 5,81.Keyword:liquid smoke, catfish, Consumer acceptance
MANUFACTURE ISOLATES PROTEIN OF CARP (Osphronemus gouramy) WITH DIFFERENT pH METHODS Tika Oktasari; Suparmi '; Rahman Karnila
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 study aimed to get protein isolate carp (Osphronemus gouramy) with different pH methods. A total of carp 10,5 kg was obtained from the modern market in Pekanbaru. The metode of this research was completely randomized design (CRD). The treatment consists of (P1 = pH 9 dan pH 4, P2 = pH 9 dan pH 5, P3 = pH 10 dan pH 4, P4 = pH 10 dan pH 5, P5 = pH 11 dan pH 4, P6 = pH 11 dan pH 5). The results showed that the treatment P6 (pH 11 dan pH 5) wich is an average of 6.44 g with the amount of yield 12.88%. Where the result of proximate lamely: water content 4.17% bb, ash content 15.29% bk, fat content 1.98% bk, protein content 80.10% bk, and carbohydrates 2.63% bk, with a total amino acid content is 61.60%, wich dominates the amino acid is glutamic acid (9.49%), lysine (8.01%), and aspartic acid (7.22%).Keywords: Carp, pH, Protein Isolate
Study Of Fat Reduction On Catfish (Pangasius Hypophthalmus) Surimi Which Prepared Submerged Methods Saipul Anwar; Suparmi '; Sumarto '
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 study was intended to evaluated fat concentration of catfish surimi prepared by different washing methods. Catfish were teken from fish pond culture in Pekanbaru. The fish were filleted, ground and the mince was grouped into three parts which washed respectively in cold water without salt, cold water + 0,3% saltfor 30 minutes and without soaking. The fish then was pressed; and the surimi was evaluated for fat, protein, TVB, pH and yield. The result showed that the fat of surimi washed in cold water without salt has the best quality. Fat concentration for the surimi washed in cold water without salt, cold water + 0,3% salt and without washing was 5,138%, 5,794%, 6,454% respectively. Protein TVB, pH and yield for surimi washed in cold water without salt were 14,186%, 11,52 mgN/100g, 6,798 and 25,01% respectively; for surimi washed in cold water + 0,3% salt were 13,93%, 9,28 mgN/100g, 6,848 and 23,17% respectively; and for surimi without washed were 15,846%, 16,64 mgN/100g, 6,848 and 28,72% respectively.Keywords: Surimi, Fat, Reduction, Cold water, Salt
REDUKSI KOLESTEROL PADA SOTONG (Sepia sp.) DENGAN CARA PENGOLAHAN YANG BERBEDA Ulfa Fairus; Suparmi '; Edison '
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 reduce cholesterol content of cuttlefish (Sepiasp.) processed by boiling and steaming. Three kilograms of fresh cuttlefish weretaken from a fish market in Pekanbaru. The cuttlefish was washed and groupedinto 3 groups of one kilogram each. First group was boiled at 100oC, second groupwas steamed at 101oC and third group was fresh cuttlefish (control). Cuttlefishbefore and after boiling or steaming was weighed and analysed for cholesterolcomposition, moisture, fat and protein. The result indicated that the cholesterolcomposition of boiled cuttlefish, steamed cuttlefish, and control was 2,76 mg/g,2,07 mg/g, and 5,74 mg/g respectively. Moisture, fat and protein of cuttlefishboiled cuttlefish was 74,98%, 0,22%, 16,17% respectively; steamed cuttlefishwas 67,66%, 0,15%, and 19,75% respectively; and control was 84,24%, 0,35%,24,90% respectively. The result showed that percentage of meat, head, visceraeand internal shell of boiled cuttlefish was 39,04%, 10,70%, 4,69%, 5,55%respectively; steamed cuttlefish was 37,77%, 12,51%, 3,57% respectively; andcontrol was 60,54%, 22,51%, 11,33% respectively.Keywords : Cuttlefish (Sepia sp), reduction , cholesterol
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

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

Abstract

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
A STUDY ON PACKAGING SELAIS (Cryptoperus bicirchis) CATFISH SAVORY CHIPS Herry kurniawan; Suparmi '; Sumarto '
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 conducted at the Laboratory of Technology ofProcessing and Chemical Fisheries, Faculty of Fisheries and Marine SciencesUniversity of Riau, May 2013. The purpose of the research was to study the typeof packed that can protect the quality of the selais catfish savory chips packed inHDPE and LDPE plastic bags during storage. Selais catfish savory chips weremade by mixture of 2 kg of selais catfish meat (67.8 %), rice flour (25 %), garlic(2 %), pepper (1.5 %), coriander (1 %) , salt (2 %), baking soda (0.3 %) and eggs(0.35 %). The savory chips were packed in HDPE and LDPE plastic bags.Changes in quality of selais catfish savory chips were evaluated for sensory andchemical value every 0 , 5 , 10 and 15 days of storage. The results showed that thesensory values (appearance, aroma, texture and taste) of the selais catfish savorychips packed in LDPE plastic bags decreased faster than that packed in HDPEplastic bag, however both of fish chips were still acceptable up to the end of 15days storage. Moisture content and peroxide value of selais catfish savory chipspacked in HDPE and LDPE plastic bags increased during storage but the valueswas lower for the savory chips packed in HDPE than that of LDPE. Fat content ofthe selais catfish savory chips decreased and peroxide value increased duringstorage. The fat composition of the savory chips packed in HDPE decreased fasterthan that of LDPE. More over, peroxide value increased faster for the savory chipspacked in LDPE than that of HDPE. Peroxide values at the end of storage were9.42 and 7.37 for the savory chips packed in LDPE and HDPE respectively.Keywords: Selais catfish, Fish chips, HDPE, LDPE
THE EFFECT OF DIFFERENT SALT CONCENTRATION ON CHOLESTEROL OF WHITE SHRIMP (Penaeus indicus) DURING BOILING PROCESSED Rommy Novrihansa; Rahman Karnila; Suparmi '
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

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

Abstract

ABSTRACTThis study was intended to evaluate the effect of salt concentration on cholesterol of whiteshrimp during boiling processed. There were 2 step in this study: 1) Analyze the cholesterol andnutrition (protein, fat, moisture) of the fresh white shrimp meat. 2) Analyze the cholesterol andnutrition (protein, fat, moisture) of boiled white shrimp. The white shrimp was boiled with differentsalt concentration for R0,R1,R2 and R3 was 0%,1%,2% and 3% respectively. The result showedthat cholesterol and nutrition (protein, fat, moisture) of fresh shrimp was 134,05 mg/100g, 17,72%,2,42%, 76,14% respectively. The percentage of fresh white shrimp meat was 58,19% on wholeshrimp, and 41,41% on waste of shrimp. The cholesterol measured for R0,R1,R2 and R3 was115,22 mg/100g, 93,78mg/100g, 71,31mg/100g, and 44,48mg/100g respectively. Meanwhile, thenutrition measured to boiling processed with different salt concentration for protein content was17,53%, 15,65%, 12,99%, 10,77% respectively. Fat content was 2,80%, 1,74%, 1,71%, 0,54%respectively. Moisture content was 75,69%, 74,22%, 72,04%, 70,39% respectively.Keyword: Salt, Cholesterol, White Shrimp (Penaeus indicu).
SHELF LIFE OF Spirulina BISCUIT WITH DIFFERENT PACKAGING Moulitya Dila Astari; Dewita '; Suparmi '
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

The aim of this study was to determine shelf life prediction of spirulina biscuitwith different kinds of packaging (HDPE and aluminum foil). The method used isArrhenius, storage at a temperature of 25ºC and 35ºC with an interval ofobservation time is 5 days for 30 days. The parameters analyses are fat contentand peroxide value. The results showed that based on the parameters of the fatcontent the packaging that can maintain the quality of the biscuit is aluminum foilpackaging when stored at 35°C that can last for 52 days 4 hours 49 minutes.Keywords: spirulina biscuit, shelf life, HDPE, aluminum foil
THE EFFECT OF THE ADDITION OF LIQUID SMOKE ON THE QUALITY OF SHREDDED TUNA (Euthynnusaffinis) DURING AT ROOM TEMPERATURE STORAGE M. Zulfiqri; Suparmi '; Tjipto Leksono
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

The research aimed to determine the effect of liquid smoke to the quality of shredded tuna (Euthynnus affinis) during at room temperature storage. The method used in this study was experimental study by using Randomized Completely Block Design. The treatment was addition of liquid at variet composition, those were: no smoke liquid added as a control (A0), added with liquid smoke 4 ml (A1), 8 ml (A2), and 12 ml (A3), calculated based on gramsfish meat. The product of sheredded fish were stored at room temperature and observed on the right after processing, 2 weeks, 4 weeks, and 6 weeks. The parameters used in this study were the organoleptic evaluation, included: appearance, texture, odor, and flavor, followed by proximate analyses, included: moisture, protein, fat, and ash, content of total phenols and total acid, pH and the value of TBA. The results showed that the highest quality of shredded tuna fish was produced by the addition of 4 ml liquid smoke (A1), with such criteria 7.4, texture 6.7, smell 6.7, flavor 7.3, water content 8.15%, protein content 39.84, fat content 24.10%, ash content 6.0%, total phenolic 12.78%, total acid 3.92%, pH 5.69, TBA value 3.02mg malonaldehid/kg sample. TBA value indicates the addition of 4 ml liquid smoke could reduce the increase of TBA value in shredded tuna fish and so extend this shelf life.Keywords: Euthynnusaffinis, Liquid smoke, Shredded fish
STUDY ON THE PROCESSING OF BISCUITS WITH THE ADDITION OF SNAKE HEAD (Channa striata ) FISH PROTEIN CONCENTRATE Reko Putra Nando; Suparmi '; Dewita Buchari
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

The purpose of this study was to determine the amount of protein added and to seek the best formulations on biscuits which added with snake head fish (Channa striata) protein concentrate. The method used was experimental method by conducting experiments on the processing of biscuits treated with adding snake head fish protein concentrate at concentration of 0 %, 5 % , 10 % and 15 % based on the wheat flour used. Parameter used were sensory evaluation, includingJOM: OKTOBER 2015appearance, taste, texture and odor by using scoring test on 25 semi-trained panelists and the content of protein, moisture, fat, and ash. The results showed that the addition of snake head fish protein concentrate was increasing the protein content of the biscuit (4.02 %, 9.70 %, 16.50 % and 22.23 % respectively). The best formulation was biscuits with the addition of snake head fish protein concentrate 10 % (K2) accepted by consumers, with a highest content of protein 16.50 %, moisture 1.64%, ash 1.49 % and fat 21.37 %.Keywords :Biscuit, Channa striata, Fish Concentrate Protein,
Co-Authors Aldi Hafiz Siregar Angga Wijaya Dahlia ' Dewita ' Dewita Buchari Diana Syafni Dwi Muarif Edison ' Elita Suryani Gultom Erwinsyah ' Harry Sihombing Helmi Rialdi Herry Kurniawan Karnila, Rahman Karnila Lisa Nurharyati Liza Kanafathy M. Zulfiqri Moulitya Dila Astari Muhammad Zulhendri N Ira Sari Napsarina ' Nur Asia Okto Oloan F Simarmata Reko Putra Nando Richal Susilo Rommy Novrihansa Saipul Anwar Slamet Nur Arifin Sofiyan Aditya Sukirno ' Sukirno Mus Sumarto ' Syahrul ' Tika Oktasari Tjipto Leksono Ulfa Fairus Yandri Permana Saputra