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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Berkala Perikanan Terubuk Dinamisia: Jurnal Pengabdian Kepada Masyarakat Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Unri Conference Series: Community Engagement Journal of Rural and Urban Community Empowerment CANANG: Jurnal Pengabdian Masyarakat Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Jurnal Perikanan dan Kelautan

Suparmi Suparmi

Departemen Teknologi Hasil Perikanan, Fakultas Perikanan Dan Ilmu Kelautan Universitas Riau

Author-ID : 3390814

Agriculture, Biological Sciences & Forestry Humanities Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Materials Science & Nanotechnology Physics Public Health Social Sciences Other

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Pengaruh Kombinasi Tepung Sagu dan Tepung Udang Rebon terhadap Karakteristik Kimia dan Organoleptik Makaroni: Characteristics of makaroni based on sago flour, combined with rebon shrimp flour (Acetes erythraeus) Suparmi Suparmi; Sumarto Sumarto; Nur Ira Sari; Taufik Hidayat
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 2 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i2.35059

This study was aimed to determine the characteristics of fortified sago flour macaroni with rebon shrimp flour. The method used is an experimental method using a completely randomized design, with three combinations of sago flour and rebon shrimp flour, namely MS0 (control without rebon shrimp flour), MS1. (combination 2: 1) and MS2 (combination 1: 1) is repeated 3 times. The parameters tested were proximate quality (water content, ash content, protein content, fat content, and carbohydrate content), water absorption capacity and organoleptic quality (appearance, texture, aroma, taste). The results showed that the making of sago flour macaroni with the addition of rebon shrimp flour had a significant effect on the proximate value, water absorption and organoleptic value. The best treatment is MS1 (2:1 combination) which has visual characteristics with bright yellow color, fishy aroma of shrimp, solid texture not hard, and savory taste. The value of protein (19.67%) water (6.98%), fat (4.13%), ash (2.57%), and carbohydrates (by difference) was 65.65%. Over all, the addition of rebon shrimp flour as much as 50 percent can increase protein, ash, and fat which have the potential for functional food.

PENGARUH PENAMBAHAN TEPUNG REBUNG (DENDROCALAMUS ASPER) TERHADAP MUTU NUGGET IKAN BIJI NANGKA (UPENEUS MOLUCCENIS) Retno_rizki Retno_rizki; desmelati_desmelati desmelati_desmelati; suparmi_suparmi suparmi_suparmi
Berkala Perikanan Terubuk Vol 46, No 1 (2018): Februari 2018
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

The purpose of this research is to determine the effect of adding bamboo shoots (Dendrocalamus asper) flour to the quality of goatfish (Upeneus moluccenis) nugget. The treatment is with total tapioca flour used 75 g with the addition of bamboo shoot flour which consists of 4 levels ie NO (0% bamboo shoots flour), N1 (5% bamboo shoots flour), N2 (10% bamboo shoots flour), N3 (15% bamboo shoots flour). Based on the research, the effect of the addition of bamboo shoots flour to goatfish nugget quality was significantly affect to the organoleptic value, moisture, ash, protein, fat, and crude fiber content. The result of the study on N3 treatment was the best treatment with characteristics: light brown appearance (7.27), very specific of goatfish odor (7.32), savory taste (7.32), solid and compact texture (7.56 ) and the chemical values of moisture, ash, protein, fat, and carbohydrate content are 40.79%, 2.05%, 10.50%, 1.02%, 25.23%, 20. 43%, respectively.

PENERAPAN INOVASI TEKNOLOGI RUMAH PENGERING SINAR MATAHARI PADA PRODUK KERUPUK SAGU FUNGSIONAL DARI IKAN BIANG (Ilisha elongata) DI KUBE “DIAN LESTARI” SELATPANJANG KABUPATEN KEPULAUAN MERANTI Sumarto Sumarto; Desmelati Desmelati; Suparmi Suparmi; Dahlia Dahlia; N. Ira Sari; Santhy W Sidauruk
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5 No 2 (2021)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.5.2.116-122.2021

Kegiatan ini bertujuan untuk mengembangkan inovasi dan penerapan teknologi rumah pengering sinar matahari semi-tertutup berbahan plastik UV pada produk kerupuk sagu fungsional dari ikan biang Ilisha elongata di UMKM Kube “Dian Lestari” Selatpanjang Kabupaten Kepulauan Meranti Provinsi Riau. Metode pelaksanaan kegiatan dilakukan melalui penyuluhan dan percobaan langsung pembuatan alat pengering sinar matahari semi tertutup dari bahan plastik UV untuk diterapkan pada produk kerupuk sagu fungsional dari ikan biang. Kegiatan pembuatan rumah pengering sinar matahari semi tertutup berbahan plastik UV melibatkan partisipasi dari tim pengabdian Universitas Riau dan UMKM Kube “Dian Lestari”. Rumah pengering sinar matahari memiliki dimensi panjang 5 meter, lebar 2 meter dan tinggi 1,8 meter. Bagian dalam pengering memiliki kisaran suhu panas 45-62 oC, terdapat dua tingkatan rak dengan jumlah 16 rak, masing-masing tingkatan terdiri dari 8 rak pengering dengan ukuran panjang rak 100 meter dan lebar 85 cm, rak pengering dibuat dari bahwa kawat berlapis plastik sehingga tahan dan aman untuk produk pangan. Hasil penerapan rumah pengering sinar matahari semi tertutup terhadap produk kerupuk sagu fungsional ikan biang memiliki keunggulan yaitu: waktu pengeringan 24-36 jam, kapasitas pengering mencapai 20 kg, produk kerupuk aman dari cuaca hujan dan produk higenis, dan memiliki efisiensi waktu pengeringan lebih cepat daripada pengeringan biasa (3-4 hari). Kegiatan pengabdian masyarakat berpengaruh terhadap peningkatan produksi dan pendapatan keuntungan dari produk yang dihasilkan. Kata kunci: fungsional, kerupuk sagu, rumah pengering, sinar matahari ABSTRACT This activity aims to develop innovation and application of semi-enclosed sun-drying house technology made from UV plastic on functional sago cracker products from Biang fish (Ilisha elongate) at “UMKM Kube Dian Lestari" Selatpanjang, Meranti Islands Regency, Riau Province. The method of carrying out the activities were carried out through counseling and direct experiments in making semi-enclosed sun dryers from UV plastic material to be applied to functional sago crackers products from Biang fish (Ilisha elongata). The activity of making a semi-enclosed sun dryer house made of UV plastic involves the participation of the Riau University service team and Kube UMKM "Dian Lestari". The sun-drying house has dimensions of 5 meters long, 2 meters wide, and 1.8 meters high. The inside of the dryer has a hot temperature range of 45-62 oC, there are two levels of shelves with a total of 16 shelves, each level consists of 8 drying racks with a shelf length of 100 meters and a width of 85 cm, the drying rack is made of plastic-coated wire so that resistant and safe for food products. The semi-enclosed drying room applied to sago biscuit products has the following advantages: 24-36 hours drying time, drying capacity reaches 20 kg, cracker products are safe from rainy weather and hygienic products, and have faster drying efficiency than normal drying (3-4 days). Community service activities have an effect on increasing production and profit income from the products produced. Keywords: functional, sago crackers, drying house, sunlight

Pengembangan Alih Teknologi Pengolahan Mie Sagu Ikan Biang (Ilisha elongata) di Kube “Dian Lestari” Selatpanjang Kabupaten Kepulauan Meranti Sumarto Sumarto; Desmelati Desmelati; Dahlia Dahlia; Suparmi Suparmi; Dewita Dewita; Pareng Rengi
Journal of Rural and Urban Community Empowerment Vol. 3 No. 2 (2022): April 2022
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jruce.3.2.37-44

Kegiatan pengabdian bertujuan untuk mengembangkan teknologi terapan pengolahan mie sagu dengan fortifikasi tepung ikan biang sebagai usaha varian baru bagi Kube “Dian Lestari” Selatpanjang dalam rangka pengembangan usaha industri kecil berkelanjutan di Kabupaten Kepulauan Meranti Provinsi Riau. Sasaran kegiatan pengabdian dan pelatihan melibatkan pihak pengelola dan karyawan industri pengolahan mie sagu Kube (UMKM) “Dian Lestari Desa Alahair Selatpanjang. Produk mie sagu dengan fortifikasi tepung ikan biang 2% memberikan varian baru dengan tampilan rupa mie rapi, utuh, dan berwarna cerah. Rasa mie sagu menjadi lebih gurih terasa sedikit ikan, aroma mie sagu masih dominan beraroma khas mie sagu, dengan tekstur mie sagu masih kenyal dan kompak seperti mie sagu kontrol (tanpa penambahan tepung ikan biang). Hasil uji coba pada konsumen terhadap mie sagu varian baru dengan penambahan tepung ikan biang memberikan kriteria rasa unik, gurih dan enak dengan tekstur yang masih stabil kenyal dan kompak. Produk mie sagu-ikan memiliki kandungan air 23,65%, protein 4,37%, lemak 0,86%, abu 1,21% dan karbohidrat 69,91%.

Inovasi teknologi pengolahan kerupuk Sagu fungsional berbasis Tepung Ikan Biang (Ilisha elongata) dimasa pandemi Covid-19 di Kube “Dian Lestari” Selat Panjang Kabupaten Kepulauan Meranti Sumarto Sumarto; Desmelati Desmelati; Suparmi Suparmi; Dahlia Dahlia; Tjipto Leksono
Unri Conference Series: Community Engagement Vol 3 (2021): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.3.204-211

This activity aims to develop technological innovations for processing functional sago crackers with the fortification of the fish flour as a new variant of the business during the COVID-19 pandemic for Kube "Dian Lestari" Selatpanjang in the context of developing sustainable small industrial businesses in the Meranti Islands Regency, Riau Province. The method of implementing the activity is through counseling and direct training in the processing of sago crackers with the addition of 2% lead fish meal (20 g of fish flour from 1000 sago flour). The results of the service activities showed that all participants participated in the activities well, especially the Kube participants "Dian Lestari". The result of the product training activities was the making of sago functional (Biang fish). After deep-frying, they can get a new variant. The biscuits look neat and complete, and the color is bright gray. The taste of sago crackers becomes savorier, it tastes like fishing. The aroma of sago crackers is still dominant, typical of sago and a slight savory aroma of fish, with a crunchy and crumbly texture when eaten. The results of consumer assessments of functional sago crackers from giant fish have consumer acceptance in the "like and very like" category of up to 100%. The taste sensory factor determines the success of the new variant on the production of functional sago crackers with the fortification of 2% sago fish flour with a distinctive, savory, and delicious taste. The target of achieving 100% of the activities includes the participation of training participants, and the products produced. Characteristics of functional sago crackers (raw) have been nutrient content of 9.18% water, 3.75% protein, 1.48% fat, 0.66.6% ash, and 84.96% carbohydrates. Nutrient content of functional sago crackers of prickly fish (fried) has been moisture of 5.86%, protein 6.18%, fat 12.74%, ash 1.68%, and carbohydrates 73.54%.

Pelatihan Kuliner Berbasis Ikan Pada Mahasiswa Sebagai Cikal Bakal Wirausaha Baru Suparmi Suparmi; Sumarto Sumarto; Dewita Dewita; Desmelati Desmelati; Santhy Wisuda Sidauruk; Hendro Ekwarso
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 6 No. 4 (2022): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v6i4.9388

Fakultas Perikanan dan Kelautan UNRI yang mewadahi bidang perikanan baik hulu maupun hilir berusaha menyelesaikan masalah pengangguran yang berasal dari kampus khususnya dibidang perikanan. Melalui program pengabdian masyarakat pada skim kewirausahan yang melibatkan para dosen berkolaborasi dengan lembaga Pusat Inkubator Bisnis UNRI melaksanakan kegiatan pelatihan pengembangan kuliner berbasis ikan. Peserta 20 orang yaitu mahasisa dan alumni yang merintis uasaha pengolahan ikan. Tujuan pelatihan untuk memberikan pengetahuan kewirausahaan, mendorong tumbuhnya motivasi berwirausaha, meningkatkan pemahaman manajemen (organisasi, produksi, keuangan, dan pemasaran) .Metode pelaksanaan mengacu pada Participatory Action Learning System (PALS).Dari hasil kegiatan pelatihan didapatkan respon positif dan keiginnan para peserta untuk berwira usaha. Pelatihan memberikan motifasi bagi para peserta untuk berkarya sebagai wirausahawan dan membuka peluang kerja untuk berkerja sama dengan UKM lainnya .Produk-produk kuliner yang diasilkan adalah rendangg ikan, bakso ikan, makarobi ikan abon ikan dan nugget .Poduk-produk ini sangant mungkin untuk dijadikan peluang usaha bagi wirausaha baru.

Fortifikasi aneka flavor pada makaroni ikan patin Pangasius hypophthalmus sebagai produk unggulan daerah Suparmi Suparmi; Desmelati Desmelati; Sumarto Sumarto; Santhy Wisuda Sidauruk
Depik Vol 9, No 1 (2020): April 2020
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Abstract. Diversification of patin fish macaroni has the weakness of fish’s dominating flavor, so it requires a variety of flavor fortifications on patin fish macaroni to overcome these problems. This study was aimed to determine the effect of fortification flavors on macaroni catfish (Pangasius hyphophthalmus) on consumer acceptance. The method used is the experiment of making macaroni catfish with cheese, spinach, and barbeque. This study used a completely randomized design with 4 treatments and 3 replications. The treatments that M0 (control), M1 (cheese 50 grams), M2 (spinach 50 grams), M3 (barbeque 50 grams). The results of this study showed that the addition of three flavor had been varying levels of consumer acceptance, namely for panelists who liked the appearance of M0 63 people (78.75%), flavor 82.56%, odor 86.25%, texture 75%; panelists who liked the appearance of M1 80%, flavor 88.75%, odor 88.75%, texture 73.75%; panelists who liked the appearance of M2 85%, flavor 93.75%, odor 93.75%, texture 76.25%; and M3 that liked the macaroni appearance 80%, flavor 71.25%, odor 61.25%, and texture 75%. The most preferred macaroni by panelists based on the organoleptic test was macaroni with added flavor of spinach (M2), which is characterized by greenish yellow, the odor and flavor of slightly fishy, dominant spinach flavor, and hard texture. The proximate composition of M2 was a water content of 12.24%; protein of 14.67%; fat of 1.42%; crude fiber 0.34%.Keywords: Flavor; fortification; macaroni; patinAbstrak. Diversifikasi makaroni ikan patin memiliki kelemahan flavor ikan yang mendominasi, sehingga diperlukan fortifikasi aneka flavor pada makaroni ikan patin untuk mengatasi permasalahan tersebut. Penelitian ini bertujuan untuk menentukan pengaruh fortifikasi aneka flavor pada makaroni ikan patin (Pangasius hypophthalmus) terhadap penerimaan konsumen. Metode penelitian yang digunakan yaitu melakukan percobaan pembuatan makaroni ikan patin dengan fortifikasi tiga macam flavor yaitu keju, bayam dan barbeque. Rancangan percobaan pada penelitian ini adalah Rancangan Acak Lengkap dengan 4 perlakuan dan 3 kali ulangan yaitu M0 (kontrol), M1 (keju 50 g), M2 (bayam 50 g), M3 (barbeque 50 g). Hasil penelitian menunjukkan bahwa fortifikasi tiga macam flavor memiliki tingkat penerimaan konsumen bervariasi yaitu untuk panelis yang menyukai M0 terhadap rupa 78,75%, rasa 82,56%, aroma 86,25%, tekstur 75%; panelis yang menyukai M1 terhadap rupa 80%, rasa 88,75%, aroma 88,75% dan tekstur 73,75%; panelis yang menyukai M2 terhadap rupa 85%, rasa 93,75%, aroma 93,75% dan tekstur 76,25%; dan untuk perlakuan M3 yang menyukai rupa makaroni 80%, rasa 71,25%, aroma 61,25% dan tekstur 75%. Makaroni yang paling disukai oleh panelis berdasarkan penilaian organoleptik adalah makaroni dengan penambahan flavor bayam (M2) yaitu dengan karakteristik berwarna kuning kehijauan, sedikit aroma dan rasa ikan, dominan rasa bayam, dan tekstur yang keras. Komposisi proksimat M2 yaitu kadar air 12,24%; kadar protein 14,67%; kadar lemak 1,42%, serat kasar 0,34%.Kata kunci: Flavor, fortifikasi, makaroni, patin

Pelatihan Teknologi Pengolahan Abon dan Serondeng Ikan Patin Pada Kelompok Kewirausahan Mahasiswa FPC Sebagai Cikal Bakal Wirausaha Baru Suparmi Suparmi; Sumarto Sumarto; Dewita Dewita; Hendro Ekwarso; Santhy W Sidahuruk; Rizky Febriansyah Siregar; Syafrani Syafrani; Ranika Paramita
CANANG: Jurnal Pengabdian Masyarakat Vol 3, No 2 (2023)
Publisher : PELANTAR PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52364/canang.v3i2.40

UNRI's Faculty of Fisheries and Marine Sciences, which accommodates the field of fisheries from upstream to downstream, seeks to solve the problem of unemployment on campus, especially in the fisheries sector. Through a community service program on entrepreneurship schemes involving lecturers who collaborate with the UNRI Business Incubator Center, we carried out training activities on culinary development based on processed fish with a total of 15 participants, namely FPC students processing fishery products. This training aims to provide entrepreneurial knowledge, encourage the growth of entrepreneurial motivation, and increase understanding of management (organization, production, finance, and marketing) with implementation methods referring to the Participatory Action Learning System(PALS). The implementation of this training activity received a positive response, as did the participants' desire to become entrepreneurs. This training also motivates participants to work as entrepreneurs and opens up job opportunities to collaborate with other small and medium enterprises. The culinary products produced are serondeng catfish and catfish floss. These products have the potential to become a business opportunity for new entrepreneurs.

Used of Thalassina anomala Protein Hydrolysate with Enzymatic Processes for Fortification in Instant Porridge Paridah Hasibuan; Suparmi Suparmi; Tjipto Leksono
Jurnal Perikanan dan Kelautan Vol. 29 No. 3 (2024): October
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.29.3.381-389

This research aims to discover the characteristics of Thalasina anomala protein hydrolysate fortification with instant porridge. The method used in this research is an experimental procedure with a completely random design. The research was conducted in 2 stages. Stage 1 is the production of shrimp protein hydrolysate with the enzymatic process, namely papain enzymes with concentration levels (10, 15, and 20%); the observed parameters are the chemical composition of meat, shrimp protein hydrolysis, and total amino acids. Protein hydrolysis results in stage 1 as a fortification raw material in stage 2, which produces instant powder with treatment (0%,5%, and 10%). The parameters tested include the chemical composition of shrimp protein hydrolysate fortifications with instant powder, water absorption, and powder solubility. The study results showed that the protein content of the shrimp meat is 84.98% (dw). The characteristic of the protein is produced using yellow-white papain enzymes with protein content of A1=77.44%, A2=80.56%, and A3=84.56% (dw). The degree of hydrolyze produced is A1 = 56.34 %, A2 = 64.51 %, and A3 = 69.19%. Shrimp protein hydrolysate contains amino acids with a total of 12.25%. Protein hydrolysis fortified with instant porridge produces organoleptic characteristics such as appearance B0=5.4, B1=5.3 B2=5,3, flavor B0 = 5.1, B1= 5.2 B2 = 5.0, Taste B0=4.8, B1=5,5 B2=5.8, and Textures B0=3.2, B1=3.6 B2=4.4. The chemical composition of shrimp protein hydrolysis fortified with instant porridge showed protein content is B0= 9.59%, B1= 18.56%, and B2= 22.54% (dw), with the absorption of water produced, is B0=4.68% B1=5.31% and B2=6.08%, and the solubility of the instant porridge produced B0=43.58%, B1=37.21% B2=33.46%.

Co-Authors Dahlia Dahlia Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati desmelati_desmelati desmelati_desmelati Dewita Dewita Hendro Ekwarso N. Ira Sari Nur Ira Sari Pareng Rengi Paridah Hasibuan Ranika Paramita Retno_rizki Retno_rizki Santhy Wisuda Sidauruk Siregar, Rizky Febriansyah Sumarto Sumarto Sumarto, Sumarto Syafrani Syafrani Taufik Hidayat Tjipto Leksono Tjipto Leksono

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