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Dewita Buchari
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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
EFFECT OF USING THE LEMONGRASS (Cimbopogon citratus) TO SMOKED EEL (Monopterus albus) PROCESSING QUALITY Viki Buana Satria; Dewita Buchari; Sumarto '
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

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ABSTRACTThis study was aimed to determine the effect of using the lemongrass on organoleptic quality of smoked eel. 4 kg of fresh eel and lemongrass obtained from one of market in Pekanbaru processed into smoked eel. The treatment of this study was using the different concentration of lemongrass (0%, 10%, 20% and 30%) from fresh eel to determine the quality of smoked eel. The result showed that the lemongrass with concentration 30% was the best treatment and most favorable by consumer with appearance 7.41, texture 7.79, odor 7.32, flavor 7.07, moisture content 14.04%, ash content 22.30%, protein content 49.75% and fat content 2.75%.Keywords: Smoked eel, Lemongrass, Processing
THE EFFECT OF ADDING LIMNOCHARIS POWDER (Limnocharis flava) ON THE CATFISH (Pangasius hypopthalmus) ABON QUALITY Dipo Dwi Prakoso; Dewita Buchari; Suardi Loekman
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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The study aims to determine the influence of the addition of powder limnocharis to the quality of sherdded catfish. The method used is experimenting with Design Random Complete (DRC) non factorial, as the treatment is powder limnocharis which consists of four of which are: A0 without the addition of powder limnocharis, of the A1 with the addition of powder limnocharis 20 grams, A2 with the addition of powder limnocharis 40 grams and A3 by the addition of powder limnocharis 60 grams. Parameters that is organoleptic and chemical. The result showed that the best of the quality of sherdded is the addition of powder limnocharis 20 grams. The organoleptic with the criteria like chocolate green; the smells of sherdded catfish and spices is strong; the typical sherdded catfish; the texture of tiny fibers and soft. The chemical with a value of the water content of 4.48 %, protein content 29.40 % and levels of fiber 2.75 %.Key words: fish abon, limnocharis powder, catfish, increasing
Utilization Chitosan Of Small Crab (Portunus Pelagicus) Shell Waste To Making Hand Body Cream Santhy Wisuda Sidauruk; Dewita Buchari; Suardi Loekman
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

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This research aimed was to evaluate the effect of chitosan on quality of hand body cream. Small crab shell was taken from crab canning processing plant (PT. Tonga Tiur Putra) Medan. The small crab shell was processed into powder; and the powder was extracted into chitosan. Four groups of hand body cream weighting 35 gram/each were prepared from a mixture of propilen glycol, triethanolamin, water, glyserin, lanolin, stearic acid and zaitun oil. The mixture then was added respectively with 1 ml of 0%, 1%, 2%, 3% of chitosan solution. Hand body cream quality were evaluated for humectan, viscosity, pH and emulsion stability. The result indicated that the humectan, viscosity, pH and emulsion stability of hand body cream were 55,74-66,6%; 21.653-48.747cPs; 6,84-7,37 and 61,33-64% respectively. Humectan and viscosity increased as the increasing of chitosan solution. However, pH decreased as the increasing of chitosan solution. There was no different effect of addition of chitosan solution on emulsion stability. Overall, addition of chitosan solution 3% resulted is superior quality of hand body cream with humectan, viscosity, pH and emulsion stability of 66,6%; 48.747cPs; 6,84 and 63% respectively.Keywords:Hand body cream, small crab shell, chitosan
THE EFFECT OF DIFFERENT PACKAGING MATERIAL ON SEAWEED JAM STORED IN REFRIGERATED TEMPERATURE Donal '; 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
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.
WULUH FRUITSTAR EXTRACT EFFECT WITH DIFFERENT AMOUNTS OF QUALITY FRESHNESS OF THE FISH TAMBAKAN (Helostoma temmincki) Ranggi Oktori; Suparm '; Dewita Buchari
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 purpose of this study was to determine the quality of fish tambakan setback at room temperature which has been soaked in the wuluh fruitstar, reviewed in TVB and TPC, pH and organoleptic. Fish tambakan (Helostoma temmincki) with a size of ± 10-15 cm / tail obtained from the market in a reed hut. Fish was appointed to the laboratory alive, surviving fish tambakan left to die, then once dead fish, fish washed up mucus attached wasted and undrained for 15 minutes, then fish soaked in a solution of starfruit fruit extracts with level factor (K0) 0 ml, (K1) 100 ml, (K2) 200 ml, (K3) 300 ml for 15 min and stored at room temperature in accordance with group 0 hour (H1), 3 hours (H2), 6 hours (H3), 9 hours (H4) and 12 hours (H5). The parameters used are TVB analysis, total plate count (TPC), pH and organoleptic analysis appearance.Keywords: fish tambakan, wuluh fruitstar ekstract
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
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
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