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Dewita Buchari
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STUDY ON CONSUMER ACCEPTANCE OF OPAQUE CRACKERS WHICH FORTIFIED CATFISH (Pangasius hypopthalmus) PROTEIN CONCENTRATE Rima Natalina; Dewita Buchari; Syahrul '
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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This research was aimed to determine the consumer acceptance of opaque crackers which fortified catfish (Pangasius hypothalmus) protein concentrate. The methode used was experimental and complete randomized designed non factorial with 4 level of treatment O0 (without adding catfish protein concentrate), O1 (adding 5% catfish protein concentrate), O2 ( adding 10% catfish protein concentrate), and O3 ( adding 15% catfish protein concentrate). The parameter was observed fororganoleptic test and chemical analysis. The result showed that the adding 5% catfish protein concentrate was most preferable by consumer acceptance by organoleptic test, with criterias: the dominand in catfish protein concentrate flavour and not exessive in seasoning there were no other flavour and not too satly. For chemical analysis: protein content 24.17%, fat content 1.59%, watr content 6.23%, and ash content 4.67%).Keywords : Concentrate Patin, Fortifikasi, Opaque Crackers
The effect of addition of spinach flour (amaranthus sp) on consumer acceptance of catfish ball Mychael F Naibaho; Dewita Buchari; 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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The study was intended to examine the effect of spinach flour on consumer acceptance ofcatfish ball. About 36kg catfish was taken from a fish market in Pekanbaru. Four types of fishballs were prepared from catfish meat which was fortificated with 0%, 2,5%, 5%, and 7,5%spinach flour. The catfish balls were evaluated for consumer acceptance and chemicalcomposition. The results indicate that the catfish balls added with 2,5% spinach flour was themost preferable by consumers. The catfish balls contains: 56,78% water, 20,58% protein, 3,08%ash, and 209,80mg calcium.Keyword: Catfish ball, spinach flour, consumer acceptance, chemical composition
The effect of different packaging material on seaweed jam stored in refrigerated temperature Donal Hutabarat; Dewita Buchari; Suparm '
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 aimed to evaluate the effect of various packaging materialon quality changes of seaweed jam strored in refrigerated temperature. Seaweed jamwas prepared from blended seaweed (Eucheuma cottonii) added with sugar, citricacid, and ginger. The jam was packed in glass and plastic bottle and stored atrefrigerated temperature for 30 days. The jam were evaluated for sensory quality,proximate composition and total bacterial count at 0, 10, 20 and 30 days of storage.The results showed that the sensory quality of both seaweed decreased duringstorage; and the seaweed jam stored in glass bottle deereased faster than that stored inplastic bottle. There was no effect of packaging material on moisture, sugar, crudefiber, and total bacterial count. Moisture, sugar, and bacterial count of seaweed jamstored in glass bottle was 32,71%, 58,11%, 1,59% and 11,2 X 104 respectively andstored in plastics bottle was 33,69%, 56,99%, 1,74% and 16,4 X 104 respectively.Keywords : seaweed, Eucheuma cottonii, packaging, storage, refrigerated
STUDY ON THE CONSUMER ACCEPTANCE OF THE SEAWEED NORI (Echeuma cottonii) ADDED WITH CATFISH PROTEIN CONCENTRATE (Pangasius hypophthalmus) Hasnah Dewi Nasution; Dewita Buchari; Suparmi Suparmi
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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ABSTRACT This study aimed to determine the consumer acceptance of nori added with different amounts of catfishprotein concentrate. The method used is the experimental method, and the design used was completelynon factorial random design. The treatment was the addition of catfishprotein concentrate to nori (0,  10%, and 15%). The parameters used were organoleptic value (the value of appearance, flavour, texture, and taste), and proximate composition (the content of water, ash, protein and crude fiber). The result showed that the treatment on the addition of 10% catfish protein consentrate to the seaweed (Euchema cottoni) was indicating the highest consumer acceptance.The best nori was characterized by thehighest value of sensory characteristics, those were good taste, compact texture and typical ofnori. The noricontained water 13,10%, ash 1,55%, protein 9,96%, and crude fiber 18,36%. Keywords: Fish Protein Concentrate, Organoleptic, Parameters, Proximate
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
TRANSPORTATION TEST DRY SYSTEM OF JELAWAT (Leptobarbus hoevenii) WITH USING BANANA STEM EXTRACT Andika Pratama; Dewita Buchari; Sumarto '
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 was intended to determine the effect of using banana stem extract anesthesia againts the survival rate jelawat (Leptobarbus hoevenii) in the testing pf tranport for 4 hours and to determine the best concentrate of banana stem extract be used as anesthesia on jelawat. The using of research method was descriptive method, of wihch 3 varians were consentrate of banana stem 10%, 15% and 20%. The 15% of banana stem extract 15% that was the superior treatment based on transportation test dry system for 4 hours with the survival rate jelawat was 95% of the total sample. Where is the time required at a concentration of anesthetic 15% to fainting fish average over 35 minutes and requires an average over 40 minutes to be aware of jelawat.Key words: Anesthesia, Banana Stem Extract
OPTIMASI FORTIFIKASI TEPUNG MIKROALGA Chlorella sp. SEBAGAI SUMBER NITROGEN BAKTERI Acetobacter xylinum DALAM FERMENTASINATA DE COCO Hyllong Jessica Sitorus; Syahrul Syahrul; Dewita Buchari
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 Tujuan penelitian ini adalah untuk mengetahui optimasi fortifikasi tepung mikroalga Chlorella sp. terbaik yang dibutuhkan oleh bakteri Acetobacter xylinum dalam fermentasi Nata de coco. Metode penelitian yang digunakan adalah metode eksperimen dengan menggunakan rancangan acak lengkap (RAL) non factorial dengan empat taraf perlakuan yaitu C1 tanpa tepung mikroalga Chlorella sp. (urea5gr), C2 menggunakan tepung mikroalga Chlorella sp. sebanyak 2gr, C3 menggunakan tepung mikroalga Chlorella sp. sebanyak 4gr dan C4 menggunakan tepung mikroalga Chlorella sp. sebanyak 6gr, dan percobaan dilakukan tiga kali ulangan sehingga menghasilkan 12unit percobaan. Hasil penelitian menunjukkan ketebalan nata, kandungan protein dan serat kasar tertinggi terdapat pada perlakuan C4 dengan nilai 1,33 cm, 1,37% dan 1,00%. Untuk kadar air tertinggi diproduksi pada perlakuan C2 (95,92%). Nilai warna tertinggi terdapat pada perlakuan C2 (7,64) dengan warna nata putih cerah, untuk nilai tekstur, nilai rasa dan nilai aroma tertinggi terdapat pada perlakuan C4 dengan nilai (7,66), (7,10), (7,69) dengan karakteristik tekstur kenyal, rasa tawar dan tidak asam, aroma berbau tidak asam. Analisis variansi berdasarkan analisis organoleptik, fisik dan proksimat berpengaruh nyata terhadap fermentasi Nata de coco. Kata kunci:Fortifikasi, Mikroalga Chlorella sp., Sumber nitrogen, Nata de coco
THE EFFECT OF DIFFERENT PACKAGING ON THE CATFISH PROTEIN CONCENTRATE SAGOO NOODLE FORTIFIED WITH MICROALGAE (Chlorella sp.) AND CATFISH OIL (Pangasius hypopthalmus) STORED AT ROOM TEMPERATURE Muhammad Khairi Hanafi; Syahrul '; Dewita Buchari
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 intended to determine the effect of different packaging on the catfish proteinconcentrate sagoo noodle fortified with microalgae (Chlorella sp.) and catfish oil (Pangasiushypopthalmus) during room temperature storage. The method used in this study wasexperimental andcomposedas non factorial completely random design. Those were threetreatment, namely: A1 HDPE (high density polyethylene) packaging, A2 alumunium foilpackaging, and A3 is alumunium foil and HDPE combination packaging. Those were grouped for3 storage time, namely: B1 (day 0), B2 (days 15), dan B3 (days 30). The parameters used to assessthe quality of sagoo noodle were organoleptic value (consistence, flavor, aroma, and texture),water content, fat, peroxide value, and the total colony bacteria. The product packed by usingthe alumunium foil (A2) was showing the best quality, with characteristic of consistencewaswhite, catchy, whole and tidy. The flavor was specific sagoo noodle, the aroma was also specificsagoo noodle, and the texture was elastic, compact, whole and flexible.Keyword : Package, Sagoo noodle, Microalgae (Chlorella sp), Fish oil
FLOUR CHARACTERISTIC FROM FISH WASTE IN FORM OF GOURAMY (Osphronemus Gouramy) SCALES, SKINS AND CATFISH (Pangasius Hypopthalmus) BONES AS INDUSTRY MAIN INGREDIENTS Raja Alvano Putra; Syahrul '; Dewita Buchari
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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This research aims to understand flour characteristic from solid waste of gouramy and catfish processing ( scales, skins, and bones ). This research used experiment method, with 4% NaoH submersion during 2 hours and 80O C extraction temperature. the analized parameter was water content, ash content, protein content, pH, and Cu metal content on fish waste which were scales, skins, and bones. Fish scales and fish bones extraction result were relatively better than skins flour. Result from analyzed for scales had 28, 43% rendement, 2,81% water content, 71,67% Ash content, 2,62% Cu metal content, and 7,53 pH. Meanwhile for bones flour had 6,11% rendement, 3,06% water content, 66,34% Ash content, 6,80% Cu metal content, and 7,20 pH, and skins had 15,73% rendement, 7,69% water content, 62,03% ash content, 5,51% Cu metal content, and 7,90 pH.Keywords: Gouramy Fish, Catfish, Skins, Scales, Flour, Bones.
THE EFFECT OF CHLORELLA sp SPEAT FLOUR FORTIFICATION ON MAKING SEAWEED JAM (Euchemacottoni) Ezi Melia Rahmi; Syahrul Syahrul; Dewita Buchari
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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 ABSTRACT            This study aimed to determine the effect of fortification Chlorella sp flour on the manufacture of seaweed jam.The experimental method was conducted by experimental method by making seaweed jam with fortified Chlorellasp flour ie without addition of Chlorella sp flour with 4 level of treatment that is addition of 1 gr of Chlorella flour, addition of 2 gr of Chlorella flour, addition of 3 gr of Chlorella flour. The results showed that fortification of Chlorella sp flour in the best seaweed jam was the addition of Chlorella sp 1gr flour with the value of rupa as much as 78 panelists (97,50%), with the criteria of young green appearance. The scent of 78 panelists (97.50%) with the criteria of the smell of Chlorella began to smell. Tektur as much as 79 panelists (98.75%) with thick texture criteria. The taste of 77 panelists (96.25%) with Chlorella taste criteria slightly felt. With moisture content 33.38%, reducing sugar content 57.02% and protein content 6.07%.Keywords: seaweed, Chlorella sp flour
Co-Authors Andika Pratama Anita Roza Arif Jaso Sajiwo Desmelati Desmelati Dipo Dwi Prakoso Donal ' Donal Hutabarat Doni Mario Ezi Melia Rahmi Hasnah Dewi Nasution Hyllong Jessica Sitorus Julian Suhrawardi Kiki Aliandi Siregar Liza Kanafathy Mery Sukmiwati Muhammad Cholik Indriyanto Muhammad Khairi Hanafi Muhammad Zulhendri Mychael F Naibaho Nur Hamdani Raja Alvano Putra Ranggi Oktori Reko Putra Nando Rima Natalina Santhy Wisuda Sidauruk Shyntya Yuniarti Dewi Suardi Loekman Sumarto ' Suparm ' Suparmi ' Suparmi Suparmi Syahrul ' Syahrul Syahrul Tjipto Leksono Viki Buana Satria Wirda Hayati