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Dewita Buchari
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THE EFFECT OF LONGSTORAGE AT ROOM TEMPERATURE TO THE QUALITY OF SEAWEED (Eucheuma cottonii) JAM WHICH FORTIFIED Chlorella Sp.POWDER Nur Hamdani; 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 aims to determineof long storage at room temperature to the quality of seaweed(Eucheuma cottonii)jamwhich fortifiedChlorella sp.powder. The method used in this research is experimental method with Randomized Block Design (RBD) non factorial, the treatment is different concentration of Chlorella sp. powderthat is C0 (0 gr of Chlorella sp. powder) as a control, C1(1 gr ofChlorella sp. powder) and C2 (1.5 gr ofChlorella sp. powder), while as a group is a long storage, which is H1 (0 day), H2 (10 days), H3 (20 days), and H4 (30 days), by using a glass bottle. The tested parametersare organoleptic (appearance,odor, texture and flavor),chemical analysis (water and protein content) and Total plate count (TPC). The results showed that the effect of long storage at room temperature to the quality of seaweed(Eucheuma cottonii) jam which fortified Chlorella sp. powder give a real effect at 95% confidence level against organoleptic (appearance 7.02%, odor 6.80%, texture 6.84%, and flavor 6.94%), chemical analysis(water content 31.08 %, protein content 6.26%) andTotal plate count4.10 cfu/g, and can be accepted by consumers with the best storage durationis H0 - H10 at room temperature storage.  Keywords: jam, seaweed, storage, Chlorella sp
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

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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,
STUDY THE QUALITY OF SMALL SHRIMP (Aceteserythraeus) SURIMI WITH THE ADDIITON OF DIFFERENT PROTECTANT Kiki Aliandi Siregar; Suparmi Suparmi; 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 The purpose of this research is to determine the effect of the addition of different protectant to the quality of small shrimp surimi. The method used in this research is experimental method with Completely Randomized Design (CRD) non factorial with addition of different protectant which consists of 3 levels of treatment, i.e. (without addition protectant)2(4% Sukrosa), and S3(4% Sorbitol). Based on organoleptic test, chemical analysis, and fold test of small shrimp surimi with different protectant addition, it isobtained that the best treatment is S3(4% Sorbitol). The characteristics of small shrimp surimi for appearance is flat, neat, gray colour and very smooth preferred by 11 panelists  (44%), the specific aroma of small shrimp surimi (6.84) preferred by 10 panelists (40%), compact, solid and very elastic texture (7.32) preferred 10 panelists (40%). Meanwhilewater, protein, fat, ash content, and folding test are 71.62%, 17.58%, 3.56%, 23.69%, and 2.00, respectively Keywords : Protectant,small shrimp, surimi 
CONSUMER ACCEPTANCE ON CRACKERS FORTIFIED WITH SHRIMP SKIN EXTRACT Anita Roza; Dewita Buchari; Mery Sukmiwati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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                                        ABSTRACTThis study aims to determine the level of consumer acceptance of crackers fortified with shrimp skin extracts, as well as the best nutritional value. The treatments were given consisted of K0 (without fortification of shrimp skin extract) K1 (150 g fortification of shrimp skin extract) and K2 (200 g fortification of shrimp skin extract). The analysis parameters observed were consumer acceptance (color, aroma, taste and texture), chemical value (water, ash, protein and crude fibercontent). Fortification of shrimp extract 200 g (K2) produced the best crackers as many as 70 panelists (87.5%) with characteristics of brownish color (3.26), shrimp's aroma was getting stronger (2.55), shrimp taste increasingly felt (3.14), and texture was getting crisper (3.02), with water, ash, protein, and crude fiber content was 10.05%, 5.43%,30.07%, and 31.30%, respectively.Keywords: crackers, shrimp skin extracts, consumer acceptance.
EFFECT OF ADDITION Spirulina sp. WITH DIFFERENT NUMBER OF QUALITY OF KEFIR MASK CREAM Shyntya Yuniarti Dewi; Desmelati Desmelati; 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 aims to determine the effect of the addition of Spirulina sp. with different amounts andthe amount of appropriate addition to the quality of kefir mask cream.The method used in this study is the experimental method of making the kefir mask cream with the addition of Spirulina sp. The design used was Randomized Complete Random (RAL) non factorial with 4 treatment levels is M0 (0g), M1 (5g), M2 (10g), M3 (15g).The results showed that the level of consumer acceptance of the kefir mask cream Spirulina sp. with the highest values being the color onthe M3 treatment (53,75%), the texture on treatment M0 (66,25%) the odor on treatment of M3 (12,5%) and the likes of the M3 treatment (25%).Based on the analysis of variance, it is known that the best treatment is in the treatment of M3 that is the color (dark green), the smell (typical Spirulina sp.), the vise (viscosity), the drying time 15 minutes 9 seconds. The best texture and pH values resulted from M0 treatment with texture (soft) and pH (acid). The best homogeneity test results were found in the M0 treatment which showed homogeneity. Based on the results of the study that the number of Spirulina sp. Appropriate added to kefir mask cream that is 15 g (M3).Keywords: Spirulina sp., kefir mask, consumer acceptance
EFFECT OF THE ADDITIONOF BEETROOT(Beta vulgaris L) AS NATURAL COLOURING ON THE QUALITY OF SMALL SHRIMP (Acetes erythraeus)PASTE Julian Suhrawardi; Suparmi Suparmi; 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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ABSTRACTThis research was intended to find out the effect of the addition ofbeetroot (Beta vulgaris L) on the quality of small shrimp (Acetes erythraueus) paste. The design used was Completely Randomized Design (CRD) non factorial, with addition of different concentration of beetroot which consists of four levels i.e. without addition Beetroot (B), 5% beetrot (B), 10% beetrot (B), and 15% beetrot (B) with three replicated, so there were 12 experimental units. The tested parameters were organoleptic and chemical analysis, for organoleptic includes appearance, aroma and texture, and for chemical analysis includes water, ashcontent, and Non Protein Nitrogen (NPN). The result of the research showed that the treatment with 5% addition of beetroot was the best treatment for organoleptic and chemical analysis, with appearance, aroma, and texture; water, ash content  and NPN were 5.00, 3.19, 5.59; 7.77%, 2.90% and 0.37%, respectively.Keywords : Beetroot, Natural colouring, Shrimp Paste, Small shrimp
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
STUDY ON CONSUMER ACCEPTANCE OF AMPLANG FROM DIFFERENT FISH PROCESSED Doni Mario; Dewita Buchari; 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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The purpose of this research was to determine the consumer acceptance level of amplang from. different fish processed. The method used in this research was experimental analysis with randomized designed non factorial, with different three of fish treatment (Pangasius hypophtalmus ;A1), (Clarias batracus ; A2), and (Oreochromis sp; A3) with triplicate in each treatment. The results showed that different fish the different fish treatment of amplang was significantly affect to consumer acceptance level. Amplang from different fish species treatment had value for A1 (83,44%), A2 (89,69%), and A3 (95,63%). Amplang wich was made from Oreochromis sp (A3) was the best treatment with characteristic ; white appearance, strongly scent, compact texture, and fishly in taste; water content 8.32%, fat content 14.96%, ash content 2.740% and protein content 10.89%.keywords : Amplang, consumer acceptance, different fish
THE EFFECT OF CINNAMON BARK (Cinnamomum burmanni) SUBMISSION ON THE QUALITY OF SMOKED EEL (Monopterus albus) DURING THE STORAGE Muhammad Cholik Indriyanto; Dewita Buchari; 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

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This research aims to see the effect of cinnamon bark submission on the quality of smoked eel during the storage. The method used in this research is experimental method. A random block design was implemented with three different treatments, they were: K0 (without cinnamon solution), K10 (with 10% of cinnamon solution), K20 (with 20% of cinnamon solution) added with salt as much as 2.5% in 30 minutes. They were kept in the room temperature for 28 days and with observation in day 0, day 7, day 14, day 21, and day 28, so the experiment unit was 3x5=15 times. The parameter examined was organoleptic (appearance, texture, aroma, taste) and chemical test (water, fat, peroxide number) along with microbiology test (total mold colonies). The result of this research showed that by soaking the cinnamon bark submission, it did not give significant effect on the appearance, taste, and texture with the accuracy level 95%. On the other hand, it gave significant effect on the chemical test (peroxide number test) and microbiology test (total mold colonies) with the accuracy level 95%. The submission of 10% cinnamon solution was the best treatment of all as its smoked eel quality had bright and shiny color. Until the final day of the storage or in day 28, those three kinds of smoked eel products were not overgrown by mushroom.Key Words: cinnamon bark, eel, smoke liquid
The Effect of Vacum and Nonvacum Packaging System on the Smoke Eel (Monopterus albus) added With Lemongrass (Cymbopagon citratus) Stored at Room Temperature (29 ± 3⁰C) Arif Jaso Sajiwo; Dewita Buchari; 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

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This research aimed to observe the different of vacum package system and nonvacum on the smoke eel (Monopterus albus) quality added with lemongrass stored at room temperature. The research method used was comparative experiment between vacum package and nonvacum package and the data collected were analyzed by using T test. Smoke eel evaluated with organoleptic, water content analysis, TBA and staphylococcus aurerus bacteria. The result showed that best organoleptic score appearance (2,33), aroma (2,25), texture (2,19) and taste (2,14) on vacum smoke eel which had lowest water content value ( 24,92%) and best TBA value (1,47%). Staphylococcus aurerus bacteria was not found on smoke eel.Keywords: Monopterus albus, nonvacum, smoke eel, vacum
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