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N.Ira Sari
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Earth & Planetary Sciences

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EFFECT OF INCREASING THE MIXTURE OF SAGO FLOUR AND JACKFRUIT SEED FLOUR ON CONSUMER ACCEPTANCE AND THE QUALITY OF CATFISH BALLS (Pangasius hypophthalmus) Desi Nawati Boru Manurung; N.Ira Sari; Suardi Loekman
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThe purpose of this study was to determine the effect of increasing the mixture of sago flour and jackfruit seed flour as well as the nutritional value of catfishballs. The experimental method was used in this study that was doing a processing of catfish balls with an increased mixof sago flour and jackfruit seed flour. The design used was a non-factorial Completely Randomized Design (CRD) with four treatment levels, namely B1 (T 60%: TS 20%: TBN 20%), B2 (T40%: TS 30% g: TBN 30%), B3 (T 20%: TS 40%: TBN 40%), B4 (TS 50%: TBN 50%). Based on resultthat catfish ballswith 40% tapioca flour, 30% sago flour and 30% jackfruit seed flour (B2 treatment) was most preferable by consumer acceptance with 63 panelists (78.75%). The results of parameters tested about catfish balls with an increased in the mixture of sago flour and jackfruit seed flour significantly affected the organoleptic value at 95% of confidence level with value of appearance 7.47 (rather creamy), aroma 7.52 (aroma jackfruit began to smell), taste 7.45 (typical of catfish balls and jackfruit taste were increasingly felt) and texture 7.47 (chewy); with moisture, protein, fat, ash, crude fiber, carbohydrate content, and Total Plate Countwas 19.48%, 25.58%, 16.51%, 3.44%, 2.11%, 32.88%, and 2.1x103 cells/gram, respectively. Keywords:fishball,catfish, sago flour, jackfruit seed flour 
EFFECT OF ADDITIONAL ROSELLA EXTRACT (Hibiscus sabdariffa) ON THE ORGANOLEPTIC QUALITY OF SHRIMP PASTE (Acetes sp) Sulistiadi Sulistiadi; N.Ira Sari; Dian Iriani
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 2 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract         This study aims to determine the effect of additional rosella extract on the organoleptic and quality of rebon shrimp paste during storage at room temperature. The research method used is to obtain a natural preservative formula that can be used for preserving rebon shrimp paste, increase the use value of flower plants such as rosella as a preservative or anti-bacterial in rebon shrimp paste, obtain preservatives that are safe for human health and become a reference for similar research, preservation effect can be developed. Based on the research, the addition of rosella extract P0(0%) P1(3%) P2(5%) and P3 (7%) in the processing of rebon shrimp paste had a significant effect on the texture and had no significant effect on the appearance and aroma value. The addition of rosella extract by 5% (50 mL) is the best treatment in terms of the organoleptic quality of the rebon shrimp paste which has a value of (7.82) with the criteria of having a brownish color and not pale, aroma value (7.41) has a distinctive smell of shrimp paste and does not sting the nose (not rancid), the texture value (7.99) is solid and not mushy..Keywords: rosella, shrimp paste, organoleptic 
THE EFFECT OF THE USING OF DIFFERENT ANTIMICROBIAL INGREDIENTS ON THE QUALITY OF FRESH CATFISH (Pangasius hypophthalmus) DURING STORAGE AT COLD TEMPERATURE (±5°C) Romauli Nababan; N.Ira Sari; Syahrul Syahrul
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT This study was aimed to determine the effect of the using of different antimicrobial ingredients (extracts of starfruit leaves, starfruit fruit, and liquid smoke) on the quality of catfish during storage at cold temperature (± 5°C). The method used was the experimental method, composed for non-factorial randomized block design (RBD), and consisting of 4 kinds of the treatment, namely: without antimicrobial agents, starfruit leaf extract 10%, starfruit meat extract 10%, and liquid smoke solution 10 %. All treatments were stored at cold temperature (±5°C), observed in the first day 6 days and 12 days, and evaluated for the total plate count (TPC), the existence of Escherichia coli and Salmonella sp., pH value and organoleptic value (the score of appearance, odor, and texture). The results showed that the best quality of fresh catfish was produced by thetreatment  of the using of 10% starfruit leaf extract. It was indicated by the lowest number of total bacteria (TPC) at 5.2 x 104Cfu / g, the number of Coliform at 3.0 MPN/g, Escherichia coli bacteria and Salmonella sp. were negative, and the lowest pH value at 6.64 after 12 days of storage. The organoleptic evaluation of the catfish was showing the eye appearance value 6.4, withcharacteristic rather bright, the eyeball is flat, the pupil is rather gray, and the cornea is somewhat cloudy; the gill value 6.5, withcharacteristic of the mucus layer began to be somewhat cloudy, rather white color, and less transparent; the meat value 6.04, withthe characteristic of slightly less bright, specific typical species, no milking along the spine and intact abdominal wall; the texture value 5.9with the characteristic of the meat quite dense, elastic when pressed with fingers, and the flesh was difficult to tear separated from the spine; and the odor value 6.04 with the characteristic of fresh odor,typical fresh fish odor after storing for 6 days.  Keywords: Catfish, Pangasius hypophthalmus, Antimicrobials, storage, cold temperatures          
EFFECT OF CONCENTRATION AND SOAKING TIME ON LIQUID SMOKED SOLVENT OF SAGO BARK TO THE MICROBIOLOGY QUALITY OF SMOKED CATFISH (Pangasius hypophthalmus) FILLET Febrina M Febrina; Syahrul Syahrul; N.Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT This research was aimed to determine the exact concentration and soaking time on liquid smoked solvent of sago bark to the microbiology quality.The experimental method was used in this research with factorial Completely Randomized Design. The first factor was the concentration of liquid smoked solvent with 3 treatment levels K1 (5%), K2 (7%) and K3 (9%), the second factor was soaking time on liquid smoked solvent with 3 treatment levels L0 (0 minute), L1 (60 minutes) and L2 (120 minutes). The tested parameters were microbiology analysis (total  bacterial colony, Staphylococcus aureus, Salmonella sp, Escherichia coli) and organoleptik analysis (appearance, odor, taste and texture). The result showed that the smoked catfish fillet was significantly affect to the microbiology and organoleptik quality. Whereas the treatment with 9% of liquid smoked solvent and 120 minutes of soaking time (K3L2) was the best treatment with total bacterial colony 2.43 x 103colony/g, Staphylococcus aureus 0.73 x102colony/g, Salmonella sp (negatif), Escherichia coli<3 AMP/g, and organoleptik appearance K3L1with characteristics of  clean and shiny brown color (7.13),a distinctive of smoked odor(7.88) and taste (7.32),and a compact texture (7.35).
KAJIAN MUTU NATA DE PEDADA (Sonneratia caseolaris) YANG DIBERI EKSTRAK TAUGE BERBEDA Elvi Rahmadani S; Mirna Ilza; N.Ira Sari
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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                                                 ABSTRAKPenelitian ini bertujuan untuk mengetahui mutu nata de pedada yang diberi ekstrak tauge berbeda dan mengetahui karakteristik kimiawi nata de pedada. Metode yang digunakan dalam penelitian ini adalah metode eksperimen yaitu melakukan pembuatan nata de pedada yang diberi ekstrak tauge berbeda. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) non faktorial dengan 4 taraf perlakuan, yaitu NP0 (urea), NP1 (200ml ektrak tauge), NP2 (250ml ekstrak tauge) dan NP3 (300ml ekstrak tauge). Hasil penelitian menunjukkan bahwa terdapat pengaruh ekstrak tauge berbeda terhadap mutu nata de pedada. Berdasarkan analisis variansi diketahui bahwa perlakuan terbaik terdapat pada penambahan ekstrak tauge 250 ml dengan nilai rendemen 13,04%, nilai warna 4,30, nilai aroma 6,68, nilai tekstur 7,90, nilai rasa 6,38, kadar air 81,86%, kadar serat kasar 3,56%, dan kadar karbohidrat 14,79 %.Kata kunci:Nata de pedada, Ekstrak tauge, mutu
Co-Authors Desi Nawati Boru Manurung Dian Iriani Elvi Rahmadani S Febrina M Febrina Mirna Ilza Romauli Nababan Suardi Loekman Sulistiadi Sulistiadi Syahrul Syahrul