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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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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 THICKNESS AND SOAKING TIME ON QUALITY OF SMOKED FILLET MACKAREL (Euthynnus affinis) WITH LIQUID SMOKE Fandi Santoso; Sukirno Mus; N Ira Sari
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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Abstract

This research had been conducted in November 2014 in order to determine the effect of thickness and soaking time for the quality of smoked fillet mackarel with liquid smoke. The quality parameters were the organoleptic, chemical, and microbiology. To achieve these objectives the experimental method was used to perform the smoking mackerel with different thickness and soaking time. Two kind of the fillets thickness were tested (1 and 1,5 cm), then a soaking time (30 and 45 minutes) were applied in the liquid smoke with concentrations of 7% and dried at a temperature of 60ºC for 16 hours. Data were tabulated and analyzed using analysis of variance (Completely Randomized Design/CRD) with factorial 2x2. It was found that smoked mackerel fillets with a thickness of 1,5 cm with the soaking liquid smoke for 45 minutes was the best in the sensory quality. Value of appearance, smell, taste, and texture of smoked mackerel fillets were (7,40), (8,09), (7,53), and (7,45), while the microbiological and chemical values which include the total bacterial colonies, moisture, fat, and pH were (5.6 x 103sel/g), (28.44%), (1.83%), and (5.40 ). The statistical analysis showed that the interaction of the thickness and the soaking time was highly significant (p <0.01) to the value of the fat and also significantly (p <0.05) to the value of the moisture content and the total bacterial colonies, while the value of the pH and the organoleptic were not effected by the treatment interaction of the thickness and the soaking time.Keywords: fillet, thickness, soaking time
THE COMPERATIVE STUDY OF THE QUALITY OF GRILLED CATFISH (Pangasius hypophthalmus) Raja Tayib; N Ira sari; Tjipto Leksono
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 aimed to determine the differences in the quality of grilled catfish with different ingredients. The treatments consisted of coconut shell fuel (A), coconut shell charcoal fuel (B). The parameters observed were pH, total phenol test, and total acid test. Based on the research results, it can be concluded that grilled catfish with different fuels have a significant effect on the total phenol value and the total acid value. The best treatment from the research results was grilled catfish using coconut shell charcoal as fuel with an average value of pH (6.4), total phenol (8.97 ppm), and total acid (0.57%). Keywords : Catfish, Coconut shell charcoal, Grilling fish 
QUALITY EVALUATION OF FRESH FINNED FISH (Thynnichthys thynnoides Blkr) PRESERVED WITH BITTER GOURD’S (Momordica charantia) EXTRACTS AT VARIED CONCENTRATIONS Mardiana A Bakkara; Edison &#039;; N Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The objective of the research was to find out the quality of fresh finned fish (Thynnichthys thynnoides Blkr) which immersed in varied concentration of bitter gourd’s (Momordica charantia) extract. The optimum concentration of bitter gourd’ used to preserve the fish was determinated by the value of organoleptic test, total volatile base, total plate count and pH of the fish. The method used in this research used was experiment. Organoleptic test was analiyzed descriptively, while the total volatile base, total plate count, and pH were analyzed by using block randomized design (BRD). The result showed that the finned fish immersed in 30% bitter gourd’s extract was the best treatment which could restrain the freshness of finned fish for 12 hours. The organoleptic characteristic showed that the apparent of fish gills (6,5), the mocous of body surface (6,9), odor (6,8), texture (7,0), meat (color and visually) (7,1), total volatile base (14,4), total plate count (1,2x104 cfu/gr), and pH (6,9), meanwhile the appearance of fish eye of P0 was more accepted by panelists.Keywords: Finned fish, bitter gourd’s extract, quality, freshness, concentration
THE EFFECT OF FIDDLEHEADS(Diplazium esculentum) EXTRACTAPPLICATION TO THE QUALITY OF FRESH CATFISH (Pangasius hypophthalmus) Noprianto Noprianto; Edison Edison; 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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AbstractTheobjective of the research was to determine the effect of fiddleheads extract application to the quality of fresh catfish (Pangasius hypohtalmus). The benefit of this research was to make fiddleheads extract as a liquid for one of natural preservatives alternative which kept in room temperature. The experimental method was used in this research with soaking of fresh catfish with different fiddleheads liquid extract. The Design used was Group Randomized Design with 3 treatments i.e.without fiddleheads extract (P0), 50 ml of fiddleheads extract (P1), 75 ml of fiddleheads extract (P2). While as a group /repetition waslong observation 0, 4, 8, and 12 hours. Tested parameters were organoleptic, pH, Total Volatile Base (TVB) and Total Plate Count (TPC). The results showed that the different of fiddleheads extract application to the quality of fresh catfish had effects towards appearance, aroma, texture, flavor, pH, TPC, and TVB value. The soakingwith 75 ml of fiddleheads extract shown the highest organoleptic value, whereas forpH, TVB and TPCwas the lowest value for 12 observation time. The characteristics of treatment with soaking 75 ml of fiddleheads extract were eyes (6.28) with  intact characteristic, no defects, the colour was less brilliant, and tight skin; gills (6.12) neutral specific aroma;innards value (5.88) compact; meat value (5.88) less dense and less elastic; aroma value (6.12) with the specific aroma of fresh and slightly fishy fish;pH 6.3;TVB 17.50 mgN/100 gram and TPC 3.8 x 105 Cfu/gram..Keywords: fiddleheads extract, fresh catfish, organoleptic
Utilization pumpkin ( (curcubita moschata durch) as a color enhancer for Nile tilapia (oreochromis niloticus) dry noodles Nelsi Fibentia; Dahlia &#039;; N Ira Sari
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 was intended to evaluate the effect of pumpkin on the color of Nile Tilapia noodles. Four types of dry noodles were prepared from a mixture of wheat flour (60,3%), soda ash (0,9%), salt (0,3%), water (22,3%), egg (9,5%), carboxy methyl cellulose (0,6%), Nile tilapia meat (6,0%); and the mixture was added with pumpkin paste at a level of 0%, 10%, 20% and 30% counted from wheat flour weight. The noodles were evaluated for color, odor, texture, taste , moisture, protein, ash and total bacterial count. The result showed that the color, taste and odor value of the noodles improve until the addition of pumpkin up to 20%, but the texture was decreased. Moisture of dry noodles which added with 0%, 10%, 20% and 30% yellow gourd was 9,61%, 8,24%, 7,85%, 6,29%respectively; protein was 28,98%, 27,46%, 23,94%, 20,28%respectively; ash was 1,48%, 1,55%, 1,62%, 1,72% respectively; bacterial count was 3,7x105 sel/g, 3x105 sel/g, 1,8x105 sel/g, 1,6x105 sel/g respectively.Keyword: Dry noodles, Pumpkin (Curcubita moschata durch), Nile tilapia (Oreochromis niloticus).
STUDY VACUUM AND NON VACUUM PACKAGING ON THE QUALITY OF FISH BALLS MALONG (Muarenesox talabon) DURING COLD STORAGE TEMPERATURE (±50C) Zainuddin Nasution; Mirna Ilza; N Ira Sari
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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A Study vacuum and non vacuum packaging on the quality of fish balls malong (Muarenesox talabon) during cold storage temperature (±50C), has been carried out in June-July 2016. This research aim to understand the different of vacuum and non vacuum packaging on the quality of fish balls malong (Muarenesox talabon) during cold storage temperature (±50). The method used is an experimental method that perform method processing comperative malong fish balls are packed in a vacuum and non vacuum during cold storage temperature (±50C). The treatment in this study is a vacuum and non vacuum packaging. Meanwhile, as replication is the shelf life of 0,7,14,21 and 28 days, with the number of experimental units is 7 units. Parameter test in the organoleptic (appearance, aroma, flavour, and texture), chemical analysis (water and fat), and analysis of total plate count test (TPC). Furthermore, the data were analyzed using t-test. Treatment of the best views of the organoleptic test are on treatment with a value of such a vacuum packaging appearance value (5,55), aroma (5,11), flavour (4,66), texture (5,68), with a water content (59,13%), fat content (2,31%), ( TPC 5,20 cfu/gram).Keywors: Meatball, Muarenesox talabon, vacum package and non vacum package, quality
Study Quality Microbiology of Catfish (Hemibagrus nemurus) Cage Cultivation in Kampar River, Riau Reinaldy Pangestu; Bustari Hasan; N Ira Sari
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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AbstractCatfish is a type of freshwater catfish that lives in river waters. The information about on the microbial existence, inculding the Total Plate Count (TPC) of microbia, Coliform, Escherichia coli, and Salmonella sp. in the fish cultivated in a cage in the River in Kampar have not discovered yet. This research was aimed to evaluate the microbiological quality of catfish cultivated in cages in the River of Kampar, Riau. The results showed that the microbiology quality of the fish, collected from 3 different sampling stations, have been evaluated that the samples collected from fish-cages in Air Tiris (K1) station, the number of total bacteria (TPC) counted was 4.4 x 103 Cfu/g, the number of Coliform bacteria was8.87 MPN/g, the number of Escherichia coli bacteria was negative, the number of Salmonella sp. Was negative. The samples collected from fish-cage in  Teratak (K2) station was counted that the number of total bacteria (TPC) was 3.3 x 103 Cfu/g, the number of Coliform bacteria was6.87 MPN/g, the number ofEscherichia coli bacterial was negative, and the number of Salmonella sp. was negative. The samples collected from fish-cage in Buluh (K3) station was counted that the number of total bacteria (TPC) was 4.3 x 103 Cfu/g, the number of Coliform bacteria was 7.93 MPN/g, the number of Escherichia coli bacteria was negative, and the number of Salmonella sp. was also negative. It can be concluded that the highest microbiological quality was found in cage-cultivatesd catfish in Teratak Buluh. Keywords: bacteria, coliform, hemibagrus, total plate count
FORTIFICATION OF SNAKE HEAD FISH (Channa striata) FLOUR ON SEAWEED (Eucheuma cottonii) ICE CREAM TO ACCEPTANCE CONSUMER Tongam Poriaman Simatupang; Desmelati &#039;; N Ira Sari
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 research was conducted to determine the effect of fortification ofsnake head fish (Channa striata) on seaweed (Eucheuma cottonii) ice cream tocostumer acceptance. The experimental designed used in this research wasCompletely Randomized Design (CRD), with four treatments ; EK0 (seawead icecream without snake head fish flour), EK1 (seawead ice cream with 5% of snakehead fish flour), EK2 (seawead ice cream with 10% of snake head fish flour) andEK3 (seawead ice cream with 15% of snake head fish flour). The experiment wastriplicated with experiment 12 units. The treatment with 5% of snake head fishflour (EK1) was most preferable by consumer acceptance for apperance 83.75%(67 people), sense 80% (64 people), scent 68.75% (55 people) and texture 63.75%(51 people). The proximate analysis EK1 for moisture content 43.53%, proteincontent 22.69%, fat content 10.22%, emulsion 83.15% and melting time for 12.38minutes.Keywords: Ice cream, Seaweed, snake head flour
THE EFFECT OF HONEY BASTING TOWARD THE SAVINGS OF SMOKED CATFISH (Pangasius hypophthalmus) Faisal Muhammad; Edison &#039;; N Ira Sari
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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Based from result of the research that 15 % honey basting toward smoked catfishcould increase the quality based from organoleptic value, chemical malue, pH value, sugarcontent, fungi identification and total of bacteria colonies. The results showed that theprocess of honey basting had a significant effect toward the appearance value, texture, taste,moisture content, protein content, fat, ash content, sugar content, and total of bacteriacolonies, without any effect toward smell content and pH value. Honey basting 15% increasethe organoleptic value quality of 7.02 on appearance value, 8.06 on textute, 7.68 on smell,and 7.64 on taste, with the bright brown color of the smoked fish, dense and compact texture,distinctive odor of smoked fish and have a good characteristic flavor of smoked fish. Thesmoked catfish contained 23.35% of moisture content, 37.10% of protein content, 14.49% offat, 5.37% of ash content, 7.22 of pH, 18.35 of sugar content, and 2.0 x 104 cell/gram of thetotal of bacteris colonies, could maintain the saving of smoked catfish (Pangasiushypophthalmus).Keywords: Catfish, coconut shell, honey
Effect of Addition of Protein Fish Concentrates Cork (Channa striata) on Donuts Against Consumer Acceptance Ridho Fadhlil Azmi; Desmelati &#039;; N Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research was aimed to determine the effect of addition of snakehead fish (Channa striata) protein concentrate on donut so that the correct amount of addition of catfish protein concentrate was obtained on donut processing which preferred by consumers. The methode used in this research was experimental methode, with Completely Randomized Design (CRD) non factorial and 4 levels of treatment i.e., D1 (without addition of catfish protein concentrate), D2 (5% of catfish protein concentrate), D3 (10% of catfish protein concentrate), and D4 (15% of catfish protein concentrate) Parameter in test is acceptance of consumer test organoleptic (appearance, flavor, texture, aroma), and proximate analysis (water, protein, fat, and ash content The result of this research is the addition of 50g fish cork protein concentrate with the value of consumer acceptance to the likes (93.75%), the taste value (97.5%), the texture value (98.75%), and the aroma value (97.5%), With a water content of 21.37%, 9.78% protein content, 19.41% fat content, ash content 8.35%. Keywors: Donuts, KPI cork, donut KPI cork consumer acceptance
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 &#039; Dahlia Dahlia Dahlia Dahlia Dahlia Dahlia Deby Octavian Desmelati &#039; Dian Iriani Dian Monica Hutasoir Edison &#039; Edison Edison Evrin Septyanti Faisal Muhammad Fandi Santoso Febriani Melisa Sinurat Fitra Suzanti Gaol, Ade Usbet Lumban Hermanto, Putra Rio Ismiana &#039; 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 &#039; Sumarto Sumarto Sumarto Sumarto Suparmi &#039; Suryana Suryana Syahrul &#039; 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