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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 Marinade Authentic Research of Global Fisheries Application Journal (Aurelia Journal) Asian Journal of Aquatic Sciences
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 Social Sciences

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EFFECT OF THE ADDITION OF ANDALIMAN (Zanthoxylum acanthopodium) ON SKIPJACK (Katsuwonus pelamis) FLOSS TO CONSUMER ACCEPTANCE Denny Fajar Timotius Ginting; Tjipto Leksono; N. Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 2 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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AbstractThis study aims to find out the effect of the addition of andaliman on skipjack fish floss to consumer acceptance and how much the best addition of andaliman on the skipjack fish floss received by consumers. The treatment consists of A0 (without the addition of andaliman), A1 (addition of andaliman 2%), A2 (addition of andaliman 4%), A3 (addition of andaliman 6%). The parameters of the observed analysis are hedonic tests (color, aroma, taste and texture) and chemical analysis (water, protein, fat and ash). The addition of 6% andaliman (A3) is the best treatment that panelists like as much as 80 panelists (100%) with characteristics appereance dark brown , aroma of andaliman, specific spicy taste typical of andaliman and fish flesh taste, slightly fibrous texture.with water content of 6.04%, protein content of 25.55%, fat content of 16.69% and ash content of 6.02%.Keyword : Skipjack, andaliman, floss        
THE EFECT OF THE DIFFERENT COOKING METHODS ON THE QUALITY OF SHREDDED BARNACLE (Anadonta woodiana Lea) Hoki Winda Lestari; N. Ira Sari; Tjipto Leksono
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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The study aimed to determine the different cooking methods on the quality of shredded barnacle (Anadonta woodiana Lea). The methods used were cooking process consisting of three kinds which were: without cooking (D0), cooking with boiling technique (Dp), and cooking with steaming technique (Dk). The shredded barnacles were evaluated for organoleptic and chemical characters. The result showed that the best treatment to produce the highest quality of shredded barnacles was using of steaming technique. The organoleptic characteristic was shown as darkish brown appearance, shredded based and quite strong spices aroma and taste, and solid dry texture. It contained of 11,22 % moisture and 17,35% protein.Key-words:, barnacle, boiling, cooking, shredded, steaming
EFFECT FORTIFICATION OF Chlorella sp. POWDER TO NATA DE SEAWEED QUALITY Antonius Sihombing; Syahrul '; 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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The aim of the research was to determine the effect of fortification Chlorella sp. which can be used as a substitute for urea in the manufacture of nata de seaweed and the quality of nata de seaweed produced from fortified Chlorella sp powder. The method used was this research is experimental method that is making nata de seaweed which fortified with Chlorella sp. different amount . The design used was non-factorial complete randomized design (CRD) which consisted of 4 levels, namely NR0 (urea 5g), NR1 (2g Chlorella), NR2 (4g Chlorella) and NR3 (6g Chlorella). The parameters used were sensory evaluation and procsimate evaluation. Based on the results of this study it can be concluded that use of Chlorella sp. can be used as a substitute for urea in the manufacture of nata which has been prohibited its use. The best treatment of the four treatments used was by using Chlorella sp. as much as 6g, with average organoleptic value (color 3,76, odour 3,66, texture 4,10 and taste 3,93), water content 87,75%, ash 0,21%, protein content 1,56 %, And 0.34% crude fiber content.Keywords: Seaweed, Nata, Chlorella, Urea
CHARACTERISTICS OF STEAM BROWNIES WITH THE ADDITION OF SEAWEED FLOUR (Eucheuma cottonii) Anisa Triwulandini; Tjipto Leksono; N. Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 2 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis study aims to determine the characteristics of steamed brownies with the addition of seaweed flour (Eucheuma cottonii) and to determine the best concentration of seaweed flour in steamed brownies. The concentration given consisted of 0, 15 and 20% seaweed flour. The test parameters observed were organoleptic. The best addition of seaweed flour to steamed brownies was found at a concentration of 20% with the characteristics of intact, neat, and bright brown color, specific aroma of brownies, sweet taste and soft and dense texture.Keywords: Steamed brownies, Characteristics, Seaweed flour (Eucheuma cottonii) 
THE EFFECT OF COMPARISON OF DIFFERENT STARCH SOURCES TO CONSUMER ACCEPTANCE AND QUALITY OF ANALOG RICE FROM SNAKEHEAD FISH (Channa striata) Riski Abadi; Syahrul Syahrul; 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 research was aimed: 1) to determine the ratio of different blended starch sources (sago flour, brown rice and corn) to the quality of the snakehead fish analog rice produced; 2) to determine the characteristics of snakeheadfish analog rice produced based on organoleptic value, nutritional value and total aerobic bacteria (TPC). This research was conducted by an experimental method. The research design used was a completely randomized design (CRD) of one factor, namely the source of starch differs from 4 levels of formulation. The results showed that the F4 was the best treatments with sago flour (60%), brown rice flour (20%), corn flour (20%) and snakeheadfish flour (10%) with brownish colored characteristics, typical odor of rice, the hard and solid, delicious flavor with moisture content (8.19%), ash content (1.32%), fat content (0.18%), protein content (9.30%), carbohydrate content (80.95%) and crude fiber (0.14%) and total bacterial colonies 2.4 x 103colonies/g.Keywords: Analog rice, snakehead fish, starch source
Yield Test on Chlorella sp. Powder Extracted Using Different Solvents Desi Lestari; 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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ABSTRACTThis study aims to determine the yield of Chlorella sp. powder extracted using different solventsbased on the degree of polarity. In extraction process, there were 3 solvents used, namely polar solvent (methanol 70%), semi-polar (ethyl acetate 80%), and non-polar (n-hexane 80%) with ratio sample:solvent 1:2 (w/v). The result showed that Chlorella powder extracted using polar solvent (methanol 70%) obtained the highest yield (30,17%), among other solvents ethyl acetate 17,31%, and n hexane 4,21%. Therefore, polar solvent (methanol 70%) is more optimal to extract Chlorella sp. powder. Keywords: Extraction, yield of Chlorella sp. Different solvents.
EFFECT OF ADDITIONAL CARRAGENAN ON THE QUALITY OF GRILLED CATFISH (Pangasius hypopthalmus) CAKE Danny Handoko; N. Ira Sari; Suparmi Suparmi
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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ABSTRACTThis study aimed to determine the effect of the addition of carrageenan on the quality of grilled catfish cake by looking at the value of organoleptic, folding test, and proximate value. The method used is the experimental method with a Completely Randomized Design (CRD) consisting of 4 levels of treatment ie 0% carrageenan (K0), 2.5% carrageenan (K1), 5% carrageenan (K2) and 7.5 % carrageenan (K3). The tested parameters were organoleptic (appearance, taste, texture and flavor), folding test and the proximate analysis (moisture, protein, fa, asht content and crude fiber). The results showed that the addition of carrageenan 5% is the best treatment for organoleptic test, folding test and chemical test, with appearance 6.68 (grilled catfish cake is homogen and tight), taste 5.53 (typical taste of grilled catfish cake neither taste of carrageenan), texture 7,03 (grilled catfish cake is chewy), flavor 5,32  (flavor of grilled catfish cake more dominant than carrageenan), folding test4.66 (not crack if folded), with moisture content 43.14%, protein content 9.62%, fat content 1.01%, ash content 1.01% and crude fiber1,33%. Keywords:Grilled catfish cake, carrageenan, organoleptic, proximate 
THE EFFECT OF SOAKING IN RED GINGER ON THE QUALITY OF FRESH MUSSEL DURING STORAGE AT ROOM TEMPERATURE Octavianus Samosir; Tjipto Leksono; N. Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis study aims to determine the effect of immersion in red ginger on the quality of fresh mussel seen from the organoleptic values, Total Plate Count (TPC), Coliform bacteria and Escherichia coli, and to determine the best concentration of red ginger solution that is able to maintain fresh mussel quality. The method used in this study is the experimental method of immersing the mussel in red ginger and placed at room temperature. The design used in this study was a randomized block design (RBD) with 4 treatments of concentrations of red ginger 0% (K0), 50% (K1), 70% (K2), 90% (K3) and storage time 0, 3, 6 and 9 hours. Based on the results of the research that has been done, the organoleptic value and total plate number of mussels soaked in red ginger with concentrations of 50, 70 and 90% have values that are not significantly different. However, it can be concluded that red ginger with a concentration of 70% is the best treatment with a value of 8.20; aroma 8.18; texture 7.48; taste 7.78; total plate counts of 6.6x105 and negative Escherichia coli.Keywords: Mussel, Red Ginger, Organoleptic, Total Plate Count, Escherichia coli
THE EFFECT OF DIFFERENT DRYING TIME TO NORI SEAWEED (Gracialaria sp.) QUALITY Desti Nurfiani; N. Ira Sari; Suardi Loekman
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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The purpose of the research was to determine the effect of different drying time to nori seaweed (Gracilaria sp.) The method used was experimental with different of drying time of nori seaweed processing. The method used was experimental and composed as non factorial Completely Randomized Design (RAL), which consisted of 3 levels,namely:long drying 18, 20 and 22 hours. The parameters used were sensory evaluation, the value of water content, ash content, and fiber content. Based on parameters of different drying time to nori seaweed the best treatment was long drying 22 hours with appearance (6.17), flavor (8,01), taste(7,61) and texture(8,15) with characterictics appearance is green, fragrant aroma, good with specific seaweed taste, and rough and crisp textures.the chemical values obtained water content (12,97%), ash content (0,70%) and fiber content (8,12%).Keywords: nori seaweed, Gracilaria sp., drying
EFFECT OFSEASONING FLAVOR RENDANGON THE QUALITY AND CONSUMER ACCEPTANCE OF SMALL SHRIMP (Acetes erythraeus) SAGO NOODLES INSTANT Nur Irdawati; Syahrul Syahrul; N. Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT            The purpose of this research was to determine the effect of seasoning flavor rendang on the quality and consumer acceptance of small shrimp (acetes erythraeus) sago noodles instant and analyze with organoleptic, microbiology and proximate. That was provide of flavour rendang seasoning  with4 levels: R0 (0%), R1 (5%), R2 (7%), and R3 (9%). The results of the analysis showed that small shrimpsago noodles instantwith 9%/54 gram of seasoning flavor rendang (R3) was most preferable by consumerwith 53 panelists (65.94%). The organoleptic value was significant effect on the confidence level of 95%, wherein the value of appearance 3.52 (reddish brown), flavor 3.51 (flavor rendang wasnot strong and not bitter), texture value 3.48 (a little crumbly), and aroma value 3.64 (typical of aroma rendang), meanwhile theTotal Plate Number, moisture, ash, fat, protein, carbohydrate and crude fiber was 3.6 x 103 cells/g, 8.60%, 3.53%, 0.15%, 8.15%,  79.59%, 0.22%, respectively.  Keywords:noodle, sago, seasoning flavor rendang, small shrimp
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 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 Desti Nurfiani Dewi Trisnawati Dewita Dewita Dian Destari Dian Iriani Dinda Futhi Khumaira Edison Edison Edison Edison Elga Nurul Adha fajrifa, Eldya novri 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 Octavianus Samosir Pipit Pasaribu Pramana, Ilham Purnama Simamora Purnama Wirawan Rahmi, Fauziah Rangkuti, Ahmad Kamil Revi Susanti Rinaldi Panjaitan, Rinaldi Riski Abadi Ronaldo Siagian Roy Saputra Situmorang Santhy Wisuda Sidauruk Sidauruk, Muhammad Irfan Rusadi Santhy 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 '