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All Journal Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan JURNAL PENGABDIAN KEPADA MASYARAKAT Unri Conference Series: Community Engagement JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia

N Ira Sari

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Author-ID : 373008

Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Social Sciences

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THE EFFECT OF BINDERFLOUR SUBSTITUTION OF TAPIOCA WITH DURIAN(Durio zibethinus murr) AND JACKFRUIT (Artocarpus chempeden)SEEDS FLOUR ON THE QUALITY OF CATFISH (Clarias gariepinus)MEATBALLS STORED AT COLD TEMPERATURE (5°C) Hermanto, Putra Rio; ', Syahrul; Sari, N Ira
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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The purpose of this research was to know the effect of using combination of durian seeds flour (Durio zibethinus murr) and jackfruit seeds flour (Artocarpus chempeden) as the binder flours to substitute tapioca flour on quality of catfish(Clarias gariepinus) meatballs stored at cold temperatures (5°C). This research was using randomized block design composed factorially in experimental method. The treatment conducted was consisted of 2 level combination, namely: (H0without a binderdurian seed flour and jackfruit seed flour, as a control) and (H1 with a binder combination of 10% durian seed flour and 30% jackfruit seed flour). The parameters tested were organoleptic and chemical. The results showed that substitutionof tapioca flour with combination durian seed flour and jackfruit seed flour was indicated the best quality. The value of the organoleptic score of. catfish meatballs was 8,01 and had the shelf-live for 12 daysstored at cold temperature (5°C). The fish meatball contained 6,36% protein and 75,17% moisture. It could be concluded that the durian seeds flour and jackfruit seeds flour can substitute tapioca flour.Keywords: Catfish, durian seed flour, jackfruit seeds flour, meatballs, tapioca flour

STUDY OF CONSUMER ACCEPTANCE ONPATIN FISH(Pangasius hypophthalmus) NUGGET WITH DIFFERENT BINDERS Gaol, Ade Usbet Lumban; Sumarto, Sumarto; Sari, N Ira
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis study was aimedto determine the effect of different binders on patin fish nugget on consumer acceptance and the best nutritional value. The method used in this study wasa completely randomized design (CRD) with 4 treatment levels, namely N0(tapioca flour), N1(sago starch flour), N2(tapioca flour + yellow sweet potato flour), N3(sago starch flour + yellow sweet potato flour). Based on the results of thisstudy concluded that patin fish nugget with different binders had a significant effectonthe organoleptic value (texture, appearance, aroma), moisturecontent, ash content, fat content, and carbohydrate content.Based on the parameters tested the treatment favored by panelistsin patin fish nugget with different binderswasN3with the addition of sago starch flour and yellow sweet potato flour as many as 74 panelists (92.5%) with the characteristics of yellow sweet potato flour taste (6.76), the texture of very chewy (7.33), brownish yellow appearance (6.65), the aroma of quite yellow sweet potato flour (6.59), while the moisturecontent (47.61%), protein content (13.01%), ash content (2.03%), fat content (11.10%) and carbohydrate content (26.24%). Keywords:Pangasius hypophthalmus, Patin fish nugget, Sago starch flour, Tapioca flour, Yellowsweet potato flour

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ABSTRACTThis study was aimedto determine the effect of different binders on patin fish nugget on consumer acceptance and the best nutritional value. The method used in this study wasa completely randomized design (CRD) with 4 treatment levels, namely N0(tapioca flour), N1(sago starch flour), N2(tapioca flour + yellow sweet potato flour), N3(sago starch flour + yellow sweet potato flour). Based on the results of thisstudy concluded that patin fish nugget with different Â binders had a significant effectonthe organoleptic value (texture, Â appearance, aroma), moisturecontent, ash content, fat content, and carbohydrate content.Based on the parameters tested the treatment favored by panelistsin patin fish nugget with different binderswasN3with the addition of sago starch flour and yellow sweet potato flour as many as 74 panelists (92.5%) with the characteristics of yellow sweet potato flour taste (6.76), the texture of very chewy (7.33), brownish yellow appearance (6.65), the aroma of quite yellow sweet potato flour (6.59), while the moisturecontent (47.61%), protein content (13.01%), ash content (2.03%), fat content (11.10%) and carbohydrate content (26.24%).Â Keywords:Pangasius hypophthalmus, Patin fish nugget, Sago starch flour, Tapioca flour, Yellowsweet potato flourÂ

QUALITY CHARACTERISTICS FERMENTED TILAPIA (Oreochromis niloticus) DIFFERENT CARBOHYDRATE SOURCE Sari, N Ira; Dahlia, Dahlia; Octavian, Deby
Jurnal Perikanan dan Kelautan Vol 18, No 2 (2013)
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.18.2.76-85

The research was conducted in the Laboratory of Fish Processing Technology,Food Chemistry and Food Microbiology, Faculty of Fisheries and Marine ScienceUniversity of Riau. The objective of this study was to determine the characteristics offermented tilapia fermented with different carbohydrate sources. About 5 kg fishweighting 100 gr each was taken from a fish market in Pekanbaru. Two groups of fishwas fermented repeatedly using roasted rice and fermented bamboo shoot. The fish wasfermented at room temperature for 7 days. Quality characteristics of the fermented fishwas evaluated for sensory atributes (appearance, flavor, odor, and texture), chemicalvalue ( pH, moisture, NPN, lactic acid), and lactic acid bacteria count. The fish whichwas fermented with roasted rice was characterized by appearance (attractive, clean,yellowish color), flavor (sour and salty, typical fermentation), odor (acid/alcohol, lessfresh, typical fermentation) and texture (dense, compact, chewy). Chemical value: pH(5,91), moisture (53,6%), NPN (0,12 ml/gr), and lactic acid (1,23 ml/gr), lactic acidbacteria count (5,44 x 106). Fish fermented with fermented bamboo shoot wascharacterized by appearance (attractive, less clean, opaque), flavor (sour and salty, lesssavory, not typical fermentation), odor (acids and less alcohol, typical fermentation) andtexture (elastic, compact, chewy). Chemical value: pH (5,38), moisture (59,79%), NPN(0,19 %), and lactic acid (1,71 %), lactic acid bacteria count (8,167 x 106 colony/gr).Keywords: Fermented tilapia, roasted rice, and bamboo shoots

THE EFFECT OF DIFFERENT KIND OF CITRUS ON THE QUALITY OF JELAWAT FISH (Leptobarbus hoevenii) NANIURA Christine Natalia Hutapea; Tjipto Leksono; N Ira Sari
Berkala Perikanan Terubuk Vol 47, No 2 (2019): Juli 2019
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

This study aimed to know the effect of the using of different citrus on the quality of hoven's carp fish naniura and to determine the other kind of citrus to substitute the jungga (Citrus jambhiri) in naniura processing. The research method used was experimental composed as a non-factorial completely randomized design (CRD). The treatment conducted was the using of different kinds of citrus (jungga, lime, lemon) in the processing of naniura. The results showed that the different citrus used was significantly affecting the organoleptic values (appearance, odor, taste, and texture), pH, water holding capacity, total plate number of bacteria, and a total of lactic acid bacteria. The best treatment is the use of lime (Citrus aurantifolia) with the characteristics of the appearance yellow-orange color, quite bright, and not pale; the odor was not smelling fishy but smelling characteristically naniura; the taste was sour and spicy, and the texture was soft and not hard. Naniura used of lime has a pH value of 4.8, water holding capacity 53.2, total plate number 3.6 x 103 Cfu/g, and lactic acid bacteria 4.3 x 105 Cfu/g

CHARACTERISTICS OF SMOKED CATFISH MINCED JERKY (Pangasius hypophthalmus) WITH FLAVOR VARIANTS Mariani Harahap; N Ira Sari; Syahrul Syahrul
Berkala Perikanan Terubuk Vol 49, No 2 (2021): Juli 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.2.957-965

This study aims to determine the characteristics of smoked catfish minced jerky with flavor variants. The treatments given consisted of D1 (jerky without adding brown sugar and chilies), D2 (jerky with the addition of 10% coconut brown sugar) and D3 (jerky with 10% addition of green chilies). The analysis parameters observed were organoleptic test (appearance, aroma, texture and taste), chemical test (moisture, protein, fat, ash content) and Total Plate Count test. Smoked Catfish Minced Jerky with 10% addition of green chilies was most favored by consumer acceptance with 46 panelists (57.5%), with characteristics of appearance (dark brown), aroma (typical jerky and spicy aroma of green bird's eye chilies), texture (crispy and compact), and taste (savory and spicy). The average value of moisture, protein, fat, ash, and Total Plate Count was 10.94%, 21.19%, 2.30%, 0.46%, 6.7×103 colonies/g, respectively.

QUALITY CHARACTERISTICS FERMENTED TILAPIA (Oreochromisniloticus) DIFFERENT CARBOHYDRATE SOURCE N Ira Sari; Dahlia '; Deby Octavian
Berkala Perikanan Terubuk Vol 41, No 2 (2013): Juli 2013
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

The research was conducted in March 2011 at the laboratory of FishProcessing Technology, Food Chemistry and Food Microbiology, Faculty ofFisheries and Marine Science University of Riau. Aimed of this study was todetermine the characteristics of fermented tilapia with different carbohydratesources. About 5 kg fish weighting 100 gr each was taken from a fish market inPekanbaru. Two groups of fish was fermented repeatedly using roasted rice andfermented bamboo shoot. The fish was fermented at room temperature for 7 days.Quality characteristics of the fermented fish was evaluated for sensory atributes(appearance, flavor, odor, and texture), chemical value ( pH, moisture, NPN,lactic acid), and lactic acid bacteria count. The fish which was fermented withroasted rice was characterized by appearance (attractive, clean, yellowish color),flavor (sour and salty, typical fermentation), odor (acid/alcohol, less fresh, typicalfermentation) and texture (dense, compact, chewy). Chemical value: pH (5,91),moisture (53,6%), NPN (0,12 ml/gr), and lactic acid (1,23 ml/gr), lactic acidbacteria count (5,44 x 10 6 ). Fish fermented with fermented bamboo shoot wascharacterized by appearance (attractive, less clean, opaque), flavor (sour and salty,less savory, not typical fermentation), odor (acids and less alcohol, typicalfermentation) and texture (elastic, compact, chewy). Chemical value: pH (5,38),moisture (59,79%), NPN (0,19 %), and lactic acid (1,71 %), lactic acid bacteriacount (8,167 x 10 6 colony/gr).Keywords: fermented tilapia, roasted rice, and bamboo shoots

KAJIAN TINGKAT PENERIMAAN KONSUMEN TERHADAP PRODUK TERASI IKAN DENGAN PENAMBAHAN EKSTRAK ROSELA N Ira Sari; Edison '; Sukirno Mus
Berkala Perikanan Terubuk Vol 37, No 2 (2009): Juli 2009
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

The study was conducted in the Laboratory of Fisheries Technology andFood Chemistry Faculty of Fisheries and Marine Science University of Riau. Theresearch objective was to determine the influence of the addition of rosela extractwith different concentrations of trash fish paste of consumer acceptance. Thebenefits of this research was as material information about the use of roselaextract to be added to process of making trash fish paste so getting a qualityproduct and customer favorite. The method used in this study are experimentingwith methods of experimental design used is Complete Random Design (RAL) afactor with three level, ie without the addition of 0% rosela extract (A0), theaddition of 10% rosela extract (A1) and the addition of 20% rosela extract (A2) tothe weight of the trash fish paste with three replications. The parameter used wasthe organoleptic testing (appearance, texture, aroma and taste) and nutirentanalysis (water content, protein, fat, ash and pH).Based on trash fish paste of the preferences test with the addition of roselaextract real influence on appearance, odor and flavor. Result of the preferencestest was the best treated favorite trash fish paste with the addition of the roselaextract 10% (A1) with a percentage of revenue appearance 72.50% (58 people),the texture of 70.00% (56 people), the odor of 68.25% (55 people) and the flavorof 72.50% (58 people). Characteristic fish paste with the addition of the roselaextract 10% (A1) colour appearance a dark brown, the texture was more denseand compact, distinctive odor rosela and fish paste, distinctive taste fish paste andsour. Test results nutirent analysis that fish paste with the addition of the roselaextract 10% (A1), which is 37.49% water content, protein content, 28.89%, 1.35%fat, 14.47% ash content and pH value of 5, 82.

CHARACTERISTICS OF FRESHWATER MUSSEL SHELL (Pilsbryoconcha sp.) COLLAGEN ORIGINATING FROM SUNGAI PAKU WATERS EXTRACTED WITH DIFFERENT ACETIC ACID CONCENTRATIONS Pipit Pasaribu; N Ira Sari; Dian Iriani
Berkala Perikanan Terubuk Vol 49, No 2 (2021): Juli 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.2.890-901

This study was aimed to determine the characteristics of freshwater mussel shell collagen originating from Paku river waters extracted with different concentrations of acetic acid and to determine the best concentrations of acetic acid to produce the highest collagen yields. The different concentration of acetic acids to produce collagen was 0.50 M, 0.75 M and 1 M. The parameters of the analysis observed were collagen yield, proximate analysis (moisture, ash, fat, and protein content), pH and heavy metal analysis (Pb and Cd). The use of 0.50 M acetic acid concentration was the best concentration to produce collagen with the characteristics of a yield value of 18.76%, a moisture content value of 6.64%, ash content value of 82.60%, fat content value of 0.28%, protein content value of 6.81%, a pH value of 6.77, The heavy metal content of Pb 0.53 mg/kg and Cd 0.07 mg/kg.

Characteristics of Alcohol-Free Hand Sanitizer Containing Eucheuma spinosum Extract as An Active Compound Santhy Wisuda Sidauruk; Andarini Diharmi; N Ira Sari; Febriani Melisa Sinurat
Berkala Perikanan Terubuk Vol 49, No 1 (2021): Februari 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.1.813-818

Eucheuma spinosum, red algae, contains secondary metabolites that act as antibacterial. It can be used as an active compound in the production of alcohol-free hand sanitizer. This research was aimed to determine the gram-positive and gram-negative antibacterial activity, pH, and viscosity of alcohol-free hand sanitizer containing E. spinosum extract. The results showed that the alcohol-free hand sanitizer containing 8% E. spinosum extract had characteristics in the form of a gel with the antibacterial activity of gram-positive bacteria (Bacillus subtilis) of 8.83±0.76 mm and gram-negative bacteria (Escherichia coli) of 8.67±0.58 mm, pH appropriate to pH of skin human (5.83±0.29), and viscosity following the hand sanitizer standard (2708 cps).

Co-Authors ', Dewita ', Edison ', Helwana ', Syahrul Allenty Nefitri, Allenty Alvin Hadi Martha Andarini Diharmi Anissa El Ramadhani Boy Sanjaya, Boy Bustari Hasan Christine Natalia Hutapea Cindi Harta Yuliana Dahlia ' Dahlia Dahlia Dahlia Dahlia Dahlia Dahlia Deby Octavian Desmelati ' Dian Iriani Dian Monica Hutasoir Edison ' Edison Edison Evrin Septyanti Faisal Muhammad Fandi Santoso Febriani Melisa Sinurat Fitra Suzanti Gaol, Ade Usbet Lumban Hermanto, Putra Rio Ismiana ' Josua, Victor Lisa Mayanti Simanjuntak Lisa Nurharyati Mardiah Hayati, Mardiah Mardiana A Bakkara Mariani Harahap Mery Sukmiwati Miranda, Angger Mirna Ilza Nahot Tua Sitohang Nelda wati Nelsi Fibentia Noprianto Noprianto Nurkadri Lubis Pipit Pasaribu Putri Alvin, Okthavia Rafika Apriany Raja Anita Lufhiana Raja Tayib Reinaldy Pangestu Renol Wisma Indra, Renol Wisma Ridho Fadhlil Azmi Rollen M Pasaribu, Rollen M Santhy Wisuda Sidauruk Siti Nurjanah Slamet Nur Arifin Suardi Loekman Sukirno Mus Sumarto ' Sumarto Sumarto Sumarto Sumarto Suparmi ' Suryana Suryana Syahrul ' Syahrul Syahrul Tayib, Raja Teddy Hario Pirmanda Tjipto Leksono Tongam Poriaman Simatupang Trisla Warningsih Vivi Alfionita W Sidauruk, Santhy Weni Kurnia Sari Wiwi Solvia Siahaan Zainuddin Nasution

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