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Suparmi '
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STUDY ACCEPTANCE OF CONSUMER ON ATOM FORTIFIED CRACKERS FISH BONE MEAL OF MILKFISH (Chanos chanos) Helmi Rialdi; Dewita '; 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

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This research was aimed to determine the effect atom fortified crackers fish bone meal of Milkfish (Chanos chanos) on consumer acceptance atom crackers and to determine the best amount fish bone meal on processing atom crackers of Milkfish. The method was used experiment with a Completely Randomized Design (CRD) non factorial. The parameters were observed organoleptic test, moisture content, ash, calcium and phosphor. The results is showed that based on parameters tested, so the best treatment on crackers atom is used formulation bone meal of Milk fish 50g with the caracteristic a golden yellow; typical aromatic atom crackers; typical atom crackers tasted: the texture are dry and crispy, with the chemical composition are 5.36% moisture content, 3.69% ash, calcium and phosphor are 5257.11 mgCa/100 gr, 1164.48 mgP/100 gr respectively.Key words : Milkfish, atom crackers, fish bone meal, consumer acceptance
STUDY on THE FORMULATION of squid (Loligosp) NUGGET ADDED WITH YELLOW PUMPKIN (Curcubitamoschata) FLOUR Lisa Nurharyati; Suparmi '; N Ira Sari
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 aimed to determine the squid nugget formulation with the addition of pumpkin flour. It was evaluated for the organoleptic value and the proximate composition. The method used was an experimental method and designed as non-factorial completely randomized design (CRD). The treatments were addition of pumpkin flour into the mix, consisting of four levels, namely: N0 (without the addition of pumpkin flour), N1 (pumpkin flour 50 g), N2 (pumpkin flour 75 g) and N3 (pumpkin flour 100 g).Based on the organoleptic value, proximate composition, and the fold test assed to squid nugget, the results showed that the best treatment was the addition of flour pumpkin amounted 75 gr. The characteristic was bright yellow (8.25), savory flavors (8.12), aroma of pumpkin flour was very smelt (8.17),and dense very compact and chewy texture, (8.15). It contained water (58.16%), protein (11.61%), fat (0.96%), ash (0.99%) and crude fiber (24.64%), and the score of the folding test (4.67).Keywords: Nugget, squid, pumpkin flour, formulation
EFFECT OF DIFFERENT SOLVENT AND TIME EXTRACTION TO CAROTENOID ANTIOXIDANT ACTIVITY FROM CRAB SHEL(Scylla olivacea) Harry Sihombing; Suparmi '; Edison '
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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ABSTRACTThis study aimed to evaluate the effect of different solvent (Aceton,Heksane and Ethanol) and long extraction times (2, 3, 4 hours) to the antioxidantactivity of carotenoids from crab shell (Scylla olivacea). A total of 7 kg of crabshells was minced. Carotenoid extracts was obtained from crab shell flour (100 g)and dissolved in 500 ml of solvent (Aceton, Heksane and Ethanol)Carotenoid extract was observed for total carotenoids, rendement extract,the intensity of color (L, a, b), pH and antioxidant activity assay. Optimalconditions for the extraction process was obtained in aceton solvent (A1) with 4hof long extraction time (B3), with a total carotenoid 16,27 ug / g, yield 20,64 gextract, the intensity of color (L, a, b) 38,07; +12,60; and +12,80 respectively, pH7,3 and antioxidant activity (DPPH) 89,75 ppm.Keywords: The type of solvent, long extraction times, the carotenoidantioxidan activity, crab shell.
CONSUMER ACCEPTANCE TO FRIED TILAPIA BABY FISH (Oreochromis nilotis) IN DIFFERENT SIZES Nur Asia; Suparmi '; Sumarto '
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 study was to determine the consumer acceptance of the product fried tilapia baby fish in different sizes and find out the nutritional value of the product fried baby fish tilapia (Oreochromis nilotis). This research used experimental method and was designed as non-factorial completely randomized design with 3 treatments and 3 replications, namely P1 (tilapia baby fish sized of 3-4 cm), P2 (baby tilapia sized of 5-6 cm), and P3 (baby tilapia sized of 7-8 cm). Parameters measured were organoleptic test, the value of crispness, and proximate composition of the fried tilapia baby fish. The results showed that the fried tilapia baby fish in size of 3-4 cm was the most preferred by consumers. Fried tilapia baby fish contained of 20,27% protein, 9.73% fat, 23.62% moisture, and 2.79% with the value of crispness 97.5%.Key words: Consumer acceptance, fish fried, size, nutrition, tilapia
STUDY ON CONSUMER ACCEPTANCE OF SALTY DRY SQUID (Loligo sp.) NUGGET Muhammad Zulhendri; Dewita Buchari; 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 was aim to determine the level of consumer acceptance of salty dry squid nugget. About 4,2 kilograms of salty dry squid which obtained from Tanjungpinang market were processed into nugget. There were three kinds of nugget which made from meat of salty dry squid (200 grams; 300 grams and 400 grams) and other ingredients such as; tapioca flour, salt, sugar, egg, garlic, pepper, corn starch and bread crumbs. The parameter of this research was organoleptic assay (consumer acceptance) chemical analysis. The result showed that 200 grams of salty dry squid nugget was the best great meat and most fafourable by consumer acceptance with appearance 93.75%, aroma 72.50%, taste 71.25%, texture 95.00%, masture content 29.19%, protein content 16.22%, ash content 1.42%, fat content 4,31% and carbohydrat content 48,86 %.Keywords: Consumer acceptance, Nugget, Salty dry squid
STUDY OF MANUFACTURE SOLID ORGANIC FERTILIZER FROM FISHERIES WASTE Sofiyan Aditya; Suparmi '; Edison '
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 do at November until December 2014 at Laboratorium ofFisheries Product Technology, Laboratorium of Fisheries Result Chemical,Laboratorium of Integrate and Laboratorium Ocean Chemical Faculty of Fisheriesand Marine Science University of Riau. This research aims to get the bestformulation in manufacture of solid organic fertilizer from fisheries waste. Themethod of research is experiment method, that do manufacture of solid organicfertilizer from fisheries waste. Design in non factorial of completly randomizeddesign with different formulation, which P1 (2 kg fisheries waste), P2 (3 kgfisheries waste) and P3 (4 kg fisheries waste). The parameter test us pH, moisture2JOM : OKTOBER 2015content, total nitrogen, total fosfor and total calium. The result showed that P3 isthe best treatment in maufacture of solid organic fertilizer with average value ofpH (6,85), moisture content (32,86%), total nitrogen (2,26%), total fosfor (1,44%)and total calium (0,95%).Keyword : solid organic fertilizer, fisheries waste, formulation of fisheries waste.
The influencing of extra gelatin catfish’s bone (pangasius hypophthalmus) concerning to the quality of dodol kedondong Aldi Hafiz Siregar; 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 research was intended to evaluate the influence of catfish bone gelatinon quality of dodol kedondong. The fish bone gelatin was taken from thelaboratory of organic chemistry, Bogor Institute of Agryculture. Four types ofdodol were prepared from a mixture of kedondong (19%), coconut milk (62%),sugar (19%), sticky rice powder (19%) and each dodol was added with 0%, 5%,7% and 9% fish gelatin respectively. The dodol were evaluated for sensoryquality, folding test and proximate composition. The result indicated that dodolfortified with 9% fish bone gelatin was the best in quality. Moisture, ash, fat andfolding test of the dodol was 19,88%, 1,36%, 4,45% and 4,29% respectively.Keywords: Pangasius hypophthalmus, gelatin, catfish bone, dodol
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