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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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STUDY OF SQUID INK WASTE UTILIZATION AS A WET NOODLE NATURAL DYES WITH DIFFERENT MATTER BINDING ON CONSUMER ACCEPTANCE Dian Monica Hutasoir; Syahrul '; 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

The purpose of this research is to utilize waste utilization as a wet noodle natural dyes with different matter binding on consumer acceptance. Design used in this study was completely randomized design (CRD) factorial, with two treatments that wheat flour (B1) and corn starch (B2) and the concentration of squid of ink. The parameters observed are organoleptic test and proximate test (moisture content, protein content, fat content, ash content, and carbohydrate content). The result of study showed that wheat flour with added squid of ink to value organoleptic appearance, aroma,taste and value proximate moisture content, protein content, fat content, ash content, and carbohydrate content. Based on the level of consumer acceptance panelists preferred wet noodles are wheat flour with the addition of squid of ink 1.5%, where the value of such a (3.07%) shiny; aroma (2.80%) is not the typical smell of a wet noodle wheat flour; texture (3.07%) is very compact with a water content (46.82%); protein content (30.11%); fat content (1.89%); and total bacterial colony (3.73 x 104).Keywords:wet noodle, wheat flour, corn starch, fish protein concentrate, squid of ink
STUDY on THE FORMULATION of squid (Loligosp) NUGGET ADDED WITH YELLOW PUMPKIN (Curcubitamoschata) FLOUR Lisa Nurharyati; Suparmi '; 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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This study aimed to determine the squid nugget formulation with the addition of pumpkin flour. It was evaluated for the organoleptic value and the proximate composition. The method used was an experimental method and designed as non-factorial completely randomized design (CRD). The treatments were addition of pumpkin flour into the mix, consisting of four levels, namely: N0 (without the addition of pumpkin flour), N1 (pumpkin flour 50 g), N2 (pumpkin flour 75 g) and N3 (pumpkin flour 100 g).Based on the organoleptic value, proximate composition, and the fold test assed to squid nugget, the results showed that the best treatment was the addition of flour pumpkin amounted 75 gr. The characteristic was bright yellow (8.25), savory flavors (8.12), aroma of pumpkin flour was very smelt (8.17),and dense very compact and chewy texture, (8.15). It contained water (58.16%), protein (11.61%), fat (0.96%), ash (0.99%) and crude fiber (24.64%), and the score of the folding test (4.67).Keywords: Nugget, squid, pumpkin flour, formulation
QUALITY ANALYSIS OF CATFISH FILLET (Pangasuius hypophthalmus) SALTED WITH DIFFERENT SALT LEVELS DURING THE STORAGE ROOM TEMPERATURE Nurkadri Lubis; 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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This research was conducted in December 2014 at the Faculty of Fisheries andMarine Science at the University Riau. The purpose of this research is to observe the levelssalt which have been applied to the fillet of catfish (Pangasius hypophthalmus) theobservation which also involved the storage time in room temperature. The methodologyused in the research was the experiment research which compare the salt level of 15% and30% in order to see the best quality after using the interfal time of observation end of 7 and21 days. The quality parameters used are the proximate value such as water content, protein,fat and Staphylococcus aureus bacteria. The result showed that the different salt levels basedon the parameters about do give a significant difference, salinity that can maintain the qualityof salted fish fillets until the end of the storage is salt content of 30% is the volue of watercontent 8,77%, 23,99 protein content, fat content of 5,20% and not found of bacteriaStaphylococcus aureus.Keywords: Catfish, fillet, salt, storage
The study on quality of catfish (pangasius hypopthalmus) Nugget added with carrot (daucus carota l.) Nelda wati; Dahlia '; N Ira Sari
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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Abstract

types of nugget were made from a mixture of catfish meat (50%), tapioca flour (15%) andspices (11,6%). The mixture then was added with carrot flour at a level of 0%, 5%, 10% and 15%.The nugget was evaluated for sensory quality, moisture, protein, fat, fiber, ash and bacterial caunt.The result showed that the catfish nugget added with 10% carrot flour was the best in quality.Moisture, protein, fat, fiber, ash and bacterial caunt of the nugget was (58,03%), (8,21%), (9,61%),(12,11%), (3,31%) and 31,34 x 103 respectively.Keywords: catfish, carrot flour, nugget.
LONG SOAKING OF CATFISH (Pangasius hypophthalmus) SKIN IN SEASONINGS ON CONSUMER ACCEPTANCE Teddy Hario Pirmanda; Edison Edison; N Ira Sari
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 aims to determine the effect of long soaking of catfish (Pangasius hypophthalmus) skin in seasonings on consumer acceptance, the treatments were K0 (without soaking), K1 (10 minutes soaking), K2 (20 minutes soaking), K3 (30 minutes soaking). Each treatment was carried out 3 (three) replications so that the experimental unit was 12 units. The parameters tested were organoleptic (color, aroma, flavor, and texture), and proximate analysis (water, protein, fat, and ash content). Based on the results of research conducted showing that the long soakingof catfish skin in seasoning had a very significant effect on the value of color, aroma and taste, however, had no significant effect on the texture. The best results were K3 treatment(30 minutes soaking) with 75 panelists (93.63%), The characteristics of skin were yellowish color (6.86), distinctive aroma of fish skin with a distinctive aroma of seasoning (7.25), typical taste of fish skin with seasonings (7.32crunchy and crisp texture (7.28). The proximate values of water, protein, fat, and ash content was 3.04%, 18.53%, 1.95%, and 4.95%, respectively. Keywords: fish skin, catfish, soaking long, seasoning
Pembinaan usaha pengolahan dan pemasaran produksi kijing di Desa Sungai Paku Kecamatan Kampar Kiri, Kampar Bustari Hasan; Dian Iriani; N Ira Sari; Trisla Warningsih; Fitra Suzanti; Evrin Septyanti
Unri Conference Series: Community Engagement Vol 1 (2019): 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.1.477-485

Abstract

One of the fishery products in Sungai Paku village is kijing, which is a freshwater mussel that lives naturally at the bottom of the river, and a community fish pond that utilizes leftovers from aquaculture. The potential of kijing is quite large and has good nutritional value especially the content of essential amino acids and Omega 3 fatty acids (EPA and DHA), but have not been utilized optimally. The objectives of this activity were to 1. Increase the knowledge and skills of the community to become creative, productive and independent processors, 2. Provide knowledge about the management of product licenses from BPOM (P-IRT), and 3. Provide production management skills and marketing strategies so that production develops and continuous (sustainable). The methods used in the implementation of this activity were: lectures, discussions, and direct practice of making crackers and snack products of kijing with various flavours: cheese, barbecue, and spicy flavor, with a farmer group Alam Bendungan consists 10 people who have been selected. From the implementation of this activity the service program target has been achieved well (100%), in which the Paku River village community which is incorporated into farmer group the Alam Bendungan Sungai Paku Village has become a creative, productive and independent processor, has knowledge of managing product licenses from BPOM (P-IRT), skilled in product management and marketing strategies so that production develops and continues (sustainable).
IbM kelompok usaha ikan salai lele dan kerupuk ikan Mery Sukmiwati; N Ira Sari; Dahlia Dahlia
Unri Conference Series: Community Engagement Vol 1 (2019): 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.1.639-644

Abstract

Counselling and training at the business group of smoked fish and fish cracker were aimed to understanding how to produce good food for home industries is an important factor for quality standards useful for the continuation of the food industry, Through this CPPB the food industry can produce quality food, suitable for consumption and safe for health. There are 3 methods of the approach taken, namely: extension methods include CPPB to improve food security, food quality and product shelf life. Training methods include: making smoked fish products and fish crackers, accompaniment methods: managing business and production permits to the Health Office. The results of counselling and training that the problem of the chimney has been renovated so that the smoke appears when burning has been thrown out of the room. CPPB-IRT counselling and integrated micro-entrepreneurship management have been carried out for both partners. It has been carried out counselling on handling, processing fresh fish, storing fish and assisting in making cracker packaging and labelling designs. Assist in obtaining P-IRT permit from the Health Office. Targets to be achieved on smoked fish products and fish crackers must meet smoked fish (SNI 1992) and (SNI 1999) fish crackers.
Pengolahan snack ikan patin sebagai cemilan sehat di Kelurahan Rumbai Bukit Kecamatan Rumbai Kota Pekanbaru N Ira Sari; Dian Iriani; Bustari Hasan; Tjipto Leksono
Unri Conference Series: Community Engagement Vol 1 (2019): 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.1.663-669

Abstract

This catfish is a fish that is being cultivated in Pokdakan, Rumbai Bukit village, Rumbai DIstrict, Pekanbaru City, with production of 3-6 tons per harvest. To overcome the abundance of production and extend the shelf life, a diversified processing of fishery products is carried out in making snacks. The purpose of this community service is to provide the ability and practical skills to the community of Rumbai Bukit Village Pekanbaru in making snacks of various flavors of catfish with high nutritional value so that they can increase fish protein consumption for family members and are expected to develop it in the form of a household industry or small industry groups in this area so that it can help the family economy. The method used is a method of survey, interview, observation, lecture, discussion and training on processing fish snacks. The results obtained were that the community of Rumbai Bukit Village was very enthusiastic in participating in this training activity. Based on the post test, 95% of the community has been able to make processed fish products in the form of fish snacks both individually and in groups, knowing the product packaging and labeling techniques.
SENSORY ANALYSIS OF PELL-OFF FACE MASK FROM Chlorella sp. POTENTIAL AS AN ANTI-AGING Vivi Alfionita; Dian Iriani; N Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT            This research aims to determine the sensory quality (color, texture, odor) of peel-off facial masks that have the potential as anti-aging with a concentration of powdered Chlorella sp. different. The methode used in this research was experimental methode with 4 levels of treatment, MC0 0% Chlorella sp. (0 gram), MC1 0,4% Chlorella sp. (0,63 gram), MC20,5% Chlorella sp. (0,78 gram), dan MC3 0,6% Chlorella sp. (0,93 gram) and three replicates. Total experimental units were 12. The results showed that the best color and odor treatment was MC3 0,6% Chlorella sp. (0,93 gram) with a value of 8,28 and 7,37, but the highest texture value was in the MC0 0% Chlorella sp. (0 gram) with value of 7,83. Keywords: Chlorella sp., peel-off facial masks, anti-aging.
THE EFFECT OF ADDING THE AMOUNT OF DIFFERENT DADIH ON THE ORGANOLEPTIC QUALITY OF TILAPIA (Oreochromis niloticus) BEKASAM Cindi Harta Yuliana; N Ira Sari; Tjipto Leksono
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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                                                      ABSTRACT                  Bekasam is a fermented fish product that has a salty and sour taste. Bekasam which is processed spontaneously is made by adding salt and carbohydrates (white rice). Dadih can be added to increase the number of lactic acid bacteria in the bekasam. The purpose of this research was to determine the effect of increasing the amount of different dadih in tilapia fish bekasam on the organoleptic quality. The method used in this research is exploratory and the results were analyzed descriptively. The treatments included D0 (without addition of dadih), D5 (addition of 5% dadih), D10 (addition of 10% dadih) and D15 (15% addition of dadih). The addition of dadih in sequence gives an odor value of 5.9; 7.9; 7.5; 7.2; taste 5.2; 8.0; 7.5; 6.9; texture 5.9; 7.4; 7.6; 7.7 and appearance 4.8; 7.7; 7.4; 6.5. The panelists liked the tilapia fish bekasam with 5% dadih addition, which was indicated by the characteristic fragrant odor, sour and alcoholic odor typical of the bekasam, the specific taste of the bekasam, salty and sour, chewy, soft texture, soft flesh and attractive appearance, slightly bright yellowish color. Keyword: Bekasam, Dadih, Organoleptic, Tilapia 
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