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Suparmi '
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THE EFFECT OF THE ADDITION OF SNAKEHEAD FISH (Channa striata) PROTEIN CONCENTRATE ON THE QUALITY OF SEMPRONG CAKE Angga Wijaya; Sukirno Mus; Suparmi '
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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This research was aimed to evaluate the effect of addition snakehead fish (Channa striata) protein concentrate on the quality of semprong cake. The method used was experimental and composed as completely randomized design (CRD). The treatment was the addition of snakehead fish protein concentrate, which was varied at 4 levels, (K0) original addition of snakedhead fish protein concentrate, addition of snakehead fish protein concentrate 5% (K1), addition of snakehead fish protein concentrate 10% (K2), addition of snakehead fish protein concentrate 15% (K3), snakehead fish protein concentrate addition percentage calculated by weight of rice flour formulation. The parameters used organoleptic evaluation, and proximate composition. The best treatment seen from organoleptic test K3 the addition with snakehead fish protein concentrate is 15%, with organoleptic value (K3 shape 3.56, K3 texture 3.48, K3 flavor 3.68, K3 taste 3.66), and proximate is water content K3 4.5%, protein content K3 21.62%, fat content K35.32%.Keywords: Channa striata, Fish Protein, Concentrate Semprong Cake, Quality Assessment
QUALITY ASSESSMENT Of FRESH CARP (Osphronemus gouramy) WITH SOAKING CHITOSAN LIQUID Diana Syafni; Suparmi '; Syahrul '
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 was conducted the concentration of chitosan in maintaining thequality of fresh carp (Osprhonemus gouramy). The method used in this study was theexperimental method, by soaking fresh carp in a chitosan liquid 0%; 1%; 2% and 3%.Fresh carp observed to organoleptic includes eyes specification, gills, slime, meat(color and appearance), smell and texture; total plate count and total volatile base.Theresults showed the concentration of chitosan liquid could maintain the freshness ofthe fish. Treatment of 3% chitosan liquid was the best treatment. 3% chitosan liquidcould maintain the freshness of carp during to 16 hours with the value of parameterseye of 7.05; gill of 7,05); slime of 7.05; odor of 7.48; texture of 7.13; meat of 7.12; atotal of bacterial colonies of 1.99x105 colony/g; total volatile bases of 21.07 mg / 100g and pH of 5.78.Keywords: carp (Osprhonemus gouramy), chitosan, quality fresh fish
THE EFFECT OF BY CATCH FISH ADDITIONIN CASSAVA (Manihot esculenta crant) NUGGET PREPARATION ON CONSUMER ACCEPTANCE Okto Oloan F Simarmata; 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

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This study was intended to evaluate the consumer acceptance on cassava nugget was added with trash fish meat. Trash fish consist of Rastrelliger sp, Epinephelus bleekeri, Engraulidae and Eleutheronema tetradactylum. Those fish was taken from fishermen in Sibolga. The fish was eviscerated and minced. Four types of nugget were prepared from a mixture of cassava 45,10%,tapioca flour 6,76 %, egg 45,10 %, msg (Monosodium glutamate) 0,23 %, white onion 1,35 %, salt 1,01 %, sugar 0,45 % and each types of the nugget was added with fish meat at a level of 0%, 10%, 20% and 30%. The nugget was evaluated for consumer acceptance. The nugget added with 30% fish meat was the most preferable. Moisture, protein and bacterial count of the nugget was 47,03%, 11,76%, and 4,1 respectively.Keywords: Cassava, by catch fish, consumer acceptance
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

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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
STUDY ON CONSUMER ACCEPTANCE OF DRIED SMALL SHRIMP (Acetes erythraeus) FLOSS Liza Kanafathy; 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

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The purpose of this research was to determine the consumer acceptance of dried small shrimp (Acetes erythraeus) floss and the best formulation in the processing of dried small shrimp floss and to know its nutrient. The method used was experimental method with T test to compare X1 treatments (meat floss seasoning) and X2 (fish floss seasoning). The parameter observed were organoleptic test and proximate test (content of moisture, protein and fat) and total bacteria plate count (TPC). The results showed that the the floss wich was made from meat seasoning (X1) was most preferable by consumers acceptance, wich charachteristics: golden brown and interested in appearance,   the seasoning and dried small shrimp has strongly smell, dry, smooth and compax texture, the flavor of seasoning and dried small shrimp was homogen, sweet taste. The product was contained moisture (5.67%), protein (35.98%), fat (9.99%), and the total bacterial colonies (1.22x104 cells/g). Keywords:Acetes erythraeus,consumer acceptance,shrimp floss
THE EFFECT OF EDIBLE COATING FROM CARRAGEENAN ON THE QUALITY OF FRESH FEMALE MACKEREL (Rastrelliger brachysoma) DURING COLD TEMPERATURE STORAGE Slamet Nur Arifin; N Ira Sari; 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

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This research aims to determine the effect of edible coating is made of carrageenan on the quality of fresh female mackerel during cold storage temperatures. The research was conducted in August 2014 which took place at the Laboratory of Fishery Technology, Fishery Products Chemistry, Laboratory of Microbiology and Biotechnology of Fishery Faculty of Fisheries and Marine Sciences, University of Riau. The experimental design used was a randomized block design (RBD) one factor with treatment K0 (without carrageenan), K1 (carrageenan 1 g), K2 (carrageenan 2 g), K3 (carrageenan 3 g) and K4 (carrageenan 4 g), long storage (group) is 0, 1, 2, 3, 4 weeks. Quality parameters are observed organoleptic test, TVB and pH. Research results carrageenan edible coating made with the best treatmentis the treatmen K2 (carrageenan 2g) seen from the results of organoleptic value with the average value of the eye(6.64), the body surface mucus(6,60), the meat/color (6,48), smell (7.36), texture (6.56), the value of TVB (32 mgN/100g) and pH value (7.05).Keywords: edible coating, carrageenan, female mackerel.
OF EFFECT ADDITIONAL AMOUNT OF DIFFERENT CARRAGEEN ON QUALITY OF LOMEK FISH MEATBALLS (Harpodon nehereues) Dwi Muarif; Sukirno '; Suparmi '
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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This study aims to determine the effect of an additiond different amounts of carrageen to the quality of lomek fish meatballs. The method used was an experiment, with Completely Randomized Design (RAL) word one factor as treatment: B0 treatment: B0 (without carrageen), B1 (carrageen as amount 12.5 g), B2 (carrageen as amount 25 g) and B3 (carrageen as amount 37.5 g). Parameters tested were organoleptic and chemical. The results showed that the best treatment for the quality of lomek fish meatballs is B2 with the amount of carrageen 25 gram, with a creamy white form, compact texture and chewy, the smell of lomek fish meat is lost, and the fish taste is decreasing with the water content value 69, 46, protein 16.16%, fat 8.36%Keywords: Fish lomek, meatballs, number of carrageen
A STUDY ON THE QUALITY OF NATURAL FLAVORING POWDER PROCESSED FROM SHRIMP WASTE Richal Susilo; Suparmi '; Edison '
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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This research aimed to determine the quality and the application of natural flavoring powder processed from shrimp waste. This study used a non factorial completely randomized design (CRD). The treatment was addition of wheat flour, consisted of 3 level, namely: without wheat flour added (R0), added with wheat flour 1:1 (R1), and added with wheat flour 1:2 (R2) and repeated in 3 replications. The result showed that the increasing wheat flour added at different ratio was affected to the quality of the flavoring powder based on the value of taste and odor. Flavoring powder of shrimp contained 17 amino acid, consisted of 9 essential amino acids and 8 non essential amino acids. The highest content of essential amino acid was leusin amounted of 0,362% and the highest content of non essential amino acid was glutamic acid amounted of 0,913%. Odor threshold value on the powder flavor of shrimp to taste was 8% at the ratio of 1: 8. Meanwhile, odor threshold value on the aroma of shrimp flavor powders were 12% in the ratio of 1: 9. The greater the ratio of dilution was formed, the lower shrimp taste and aroma in the shrimp flavor powder, even reduced to undetectable.Keywords: Natural flavoring, shrimp waste, amino acids
THE STUDY OF JELAWAT FISH SAUSAGE FORMULATION (Leptobarbus hoeveni) BY USING DIFFERENT DOSE OF TAPIOCA FLOUR ON CONSUMER ACCEPTANCE Napsarina '; Suparmi '; Dewita '
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 purpose of this research was to determine the formulation of jelawat fish sausage (Leptobarbus hoeveni) by using different dose of tapioca flour on consumer acceptance. The method used in this research was experimental method with completely randomized design (CRD) non factorial by given different dose of tapioca flour (treatment), S0 (without tapioca flour), S1 (5% tapioca flour), S2 (10% tapioca flour), S3 (15% tapioca flour). Based on consumer acceptance, it can be concluded that jelawat fish sausage by using 5% tapioca flour more preferable by consumer acceptance, with criterias (3,36) odor (3,30) texture (3,40)and taste (3,30). Furthermore, the proximate value was water content(66.03%), protein content(13.68%), fat content (12.35%), ash content (2.64%) and carbohydrate content (5.30%).Kata Kunci : sausage, fish jelawat, tapioca flour, consumer acceptance
EFFECT OF FORTIFICATION BLUE GREEN ALGAE (Spirulina) ON MACARONI catfish (Pangasius hyppophthalmus) ACCEPTANCE OF CONSUMER Erwinsyah '; Suparmi '; 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 study aimed to determine the effect of fortification blue green algae (Spirulina) on macaroni catfish (Pangasius hyphophthalmus) on consumer acceptance. The method used is the experimental method, namely the experiment of making macaroni catfish with a number of different Spirulina. This study used a completely randomized design with 4 treatments and 3 replications. The treatments that M0 (without Spirulina), M1 (Spirulina 5 grams), M2 (Spirulina 10 grams), M3 (Spirulina 15 grams). The results of this study showed the addition of Spirulina for all treatments have acceptance of consumer ranged from 59.37% -83.75% where the treatment M0 (59.37), M1 (71.87), M2 (83.75), M3 (67.12). The best macaroni is that with the addition of M2 (Spirulina 10 grams) which has a 83.75% acceptance level with the characteristics of a light green color, the aroma of fish and Spirulina little felt, and compact texture. Treatment of M2 has a water content of 9.54%; protein of 10.51%; fat of 1.77% and 63.52% rehydration capacity.Keywords: Spirulina, Macaroni, Fortification
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