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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 Acta Aquatica: Aquatic Sciences Journal Marinade Authentic Research of Global Fisheries Application Journal (Aurelia Journal) Asian Journal of Aquatic Sciences Unri Conference Series: Community Engagement
N. Ira Sari
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Agriculture, Biological Sciences & Forestry Arts Humanities Earth & Planetary Sciences Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Social Sciences Other

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Journal : Berkala Perikanan Terubuk

 1 
THE SENSORY EVALUATION AND MICROBIAL CHARACTERISTICS OF TILAPIA (Oreochromis niloticus) SAUSAGE ADDED WITH SECANG (Caesalpinia sappan L.) EXTRACT Desi Damayanti; Tjipto Leksono; N. Ira Sari
Berkala Perikanan Terubuk Vol 49, No 3 (2021): November 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.3.1190-1197

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak secang terhadap karakteristik mutu sensoris dan mikrobiologis sosis ikan nila, dan menentukanjumlah penambahan ekstrak secang terbaik. Penelitian ini dilakukan denganmenggunakan metode Rancangan Acak Lengkap (RAL) non faktorial dengan 4 tarafperlakuan. Perlakuan yang diberikan terdiri atas S0 (tanpa ekstrak secang), S1 (4% ekstraksecang), S2 (8% ekstrak secang) dan S3 (12% ekstrak secang). Parameter analisis yangdiamati adalah sensori (rupa, aroma, rasa dan tekstur) dan mikrobiologi (angka lempengtotal). Hasil penelitian berpengaruh sangat nyata terhadap nilai organoleptik meliputirupa, rasa, aroma, tetapi tidak berpengaruh nyata terhadap nilai tekstur, dan berpengaruhnyata terhadap nilai mikrobiologis yaitu Angka Lempeng Total (ALT). Berdasarkanparameter uji (sensoris dan mikrobiologis) perlakuan dengan penambahan ekstrak secang8% (8 g/100 mL) dihasilkan sosis ikan nila (Oreochromis niloticus) ekstrak secang(Caesalpinia sappan L.) terbaik dengan karakteristik sensoris meliputi, rupa berwarnamerah cemerlang spesifik sosis ikan; memiliki aroma yang khas sosis ikan, tidak bauamis, dan juga harum; menghasilkan rasa spesifik khas sosis ikan, gurih, juga enak; sertatekstur sosis ikan yang kompak, cukup padat, halus dan juga lembut dengan AngkaLempeng Total (ALT) 3,5 x 103 koloni/gram.
THE EFFECT OF LIQUID SMOKE CONCENTRATION ON BARACCUDA FISH (Sphyraena jello) STICKS ON CONSUMER ACCEPTANCE Monika Triana; N. Ira Sari; Tjipto Leksono
Berkala Perikanan Terubuk Vol 48, No 3 (2020): November
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.48.3.678-686

Abstract

The aim of the research was to evaluate effect of soaking baraccuda fish stick into the liquid smoke at varied concentration on the consumer acceptance and to determine the optimum concentration of liquid smoke in the processing of smoked fish sticks. The treatment given was soaking the fish into the liquid smoke solution at varied concentration (0%, 4%, 8%, and 12%).  The parameters used to evaluate the product were sensory evaluation (appearance, aroma, texture and taste), water content, the content of total phenols, and total acids. The best product of smoked fish sticks was shown by the treatment of soaking the fish into the liquid smoke solution at the concentration of 8%.  It was indicated by the most number of panelist (95%) preferred to this product that characterized long flat appearance and a yellow-gold color (score 6.8), a distinctive smoky aroma suitable to the fish aroma (score 6.8), crunchy texture (score 6.8), and a distinctive taste of smoked fish (score 6.9). The product contained the water 1.68%, total phenols 12.8 ppm, and total acids 1.25%.
Co-Authors ', Desmelati ', Febriandi ', Firmansyah ', Megawati ', Purwanda ', Suparmi AA Sudharmawan, AA Akmin Sulaiman Harahap Ambarita, Befrison Utama Andarini Diharmi Anggi Anggraini, Anggi Angraini, Yannisa Anisa Triwulandini Antonius Sihombing Armelia Rahmasari Beri Prima Panjaitan Bustari Hasan Candra Arjuna Chicka Willy Yanti Coki Randi Natama, Coki Randi D P N Daeli, Jansen Danny Handoko Danny Handoko Deevrizal Deevrizal Deli Rosiana Yanti Denny Fajar Timotius Ginting Desi Damayanti Desi Lestari Desmelati Desmelati Desmelati Desmelati Desti Nurfiani Dewi Trisnawati Dewita Dewita Dian Destari Dian Iriani Dinda Futhi Khumaira Edison Edison Edison Edison Elga Nurul Adha fajrifa, Eldya novri Fanzuri, M. Reza Fatiranes, Erlando Gaol, Anggi Julisna Lumban Herlima Yuli, Herlima Hoki Winda Lestari Hutabarat, M. Aziz Amin Hutabarat, Sarima Ruth Isnawati ' Jansen D P N Daeli Joslin Sirait Josua Naibaho, Josua Karnila, Rahman Karnila Legia Ayu Gustina M Lumbantobing, Julio Malindo, Robi Mardianto Hidayat Martahan Gabema S Mery Sukmiwati Mhd. Ridho Putra Monika Triana Muhammad Ridwan Muhammad Zaid Antoni, Muhammad Zaid Nur Irdawati Nurul Huda Octavianus Samosir Pipit Pasaribu Pramana, Ilham Purnama Simamora Purnama Wirawan Putri, Tiara Beneva Rahayu, Rinaldi Fitra Rahmi, Fauziah Rangkuti, Ahmad Kamil Revi Susanti Rinaldi Panjaitan, Rinaldi Rindi Metalisa, Rindi Riski Abadi Ronaldo Siagian Roy Saputra Situmorang Rusdi, Rizky Ramadhan Sadewa, Bagaspati L. Santhy Wisuda Sidauruk Sidauruk, Muhammad Irfan Rusadi Santhy Sidauruk, Santhy W. Silvia Isma Utari MZ Solo Oba Putra Sibagariang Sri Tika Evianty S Stella Puspaning Mawarni Suardi Loekman Sumarto ' Sumarto Sumarto Sumarto Sumarto Suparmi Suparmi Suyatno ' Syahrul ' Syahrul Syahrul Syaiful Irzal Tamba, Putri Geovany Teddi Seftiadi Azfan Tjipto Leksono Trisna Wiga Putri Vattaah, Atiqah Nurul Wahyu Oloan Sagala Wiwit Pusra, Wiwit Yefri Mufti Yuliati '