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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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THE EFFECT OF DIFFERENT TEMPERATURES ON THE ANTIBACTERIA EFFECTIVENESS OF BROWN SEAWEED EXTRACT (Sargasum plagyophyllum) TOWARD Staphylococcus aureus AND Pseudomonas aeruginoosa Dinda Futhi Khumaira; N. Ira Sari; Syahrul Syahrul
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 effect of different temperatures on the effectiveness of brown seaweed extract (Sargasum plagyophyllum) as an antibacterial agents for Staphylococcus aureus and Pseudomonas aeruginoosa. The treatment conducted was heating the extract with  varied temperatures (50, 60 and 70 ºC). The parameters assessed were the clear zone diameter on each medium for Staphylococcus aureus and Pseudomonas aeruginosa bacteria. The results showed that the extracting the brown seaweed at the temperature of 70 ºC was the most effective treatment to inhibit the growth of Staphylococcus aureus and Pseudomonas aeruginosa bacteria with an inhibition zone diameter of 4.31 mm of 8.30 mm, respectively. Keywords: Antibacterial, Pseudomonas aeruginoosa, Sargasum plagyophyllum and Staphylococcus aureus
THE INFLUENCE OF DIFFERENCES COOKING METHOD OF COCKLE (Anadara granosa) ON PROTEIN CONCENTRATE QUALITY Beri Prima Panjaitan; 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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ABSTRACT The aim of this study was to determine the difference cooking method of cockles (Anadara granosa) on protein concentrate quality. The method used in this research was experimental method, which was comparing boiling and steaming method to the quality of cockle protein concentrate. The quality parameters test in this research were yield, moisture, protein and fat content. The all data were analyzed using the T-test. The results showed that the yield value of boiled cockle meat (390 g/19.4%), shell (1.470 g/73.4%) and impurities (140 g/6.8%). The yield of steamed cockle meat (476 g/23.8%), shell (1.364 g/68.2%) and impurities (160 g/8%). The mean value of yield of boiled cockle protein concentrate was 74.44 g/16.68% and steamed (80.94 g/17.38%). The mean value of proximate analysis of boiled cockle protein concentrate on meat for moisture, protein, and fat content was 5.70%, 72.98% and 0.29%, and for steamed was 4.75%, 74.97%, and 0.59%, respectively. Keywords: cockle, protein concentrate, boiling, steaming
QUALITY ASSESSMENT OF BAKPAO BUNS WITH FORTIFICATION OF CATFISH PROTEIN CONCENTRATE (Pangasius hypophthalmus) Teddi Seftiadi Azfan; N. Ira Sari; Mery Sukmiwati
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 purpose of this research was to determine the quality of buns were fortified with catfish protein concentrate. The treatments that used in this research was the addition of protein concentrate catfish which is consists of three levels B0 (without fish protein concentrate), B1 (5% fish protein concentrate), B2 (7.5% fish protein concentrate), B3 (10% fish protein concentrate ). Based on research, the effect of the fortified catfish protein concentrate on the quality of bakpao buns significantly affect the organoleptic value, water content, protein content and fat content. The results show organoleptic value of the three treatments, where the bakpao buns with fortification catfish protein concentrate 5% (B1) or 30 gram is the best treatment with apparance values 7.80, aroma values 7.88, taste values 8.73, and the texture valuesof 7:40. Based on proximate value of the three treatments, bakpao buns with fortification catfish protein concentrate 10% (B3) or 60 gram is best treatments with a water content of 26.18%, protein content 14:51%, and 3.66% fat content.Keywords: Catfish, Protein concentrate, Bakpao buns, Quality, Fortification
THE ADDITION OF BANANA BUD (Musa paradisiaca normalis) IN THE FLOSS FISH OF CAT FISH (Clarias gariepinus) Yefri Mufti; N. Ira Sari; Tjipto Leksono
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research was aimed to evaluate the effect of banana budsuplementation to the quality of shredded catfish (Clarias gariepinus). The methodused was experimental, composed as non factorialcompletely randomized design (CRD).The treatment was the addition of banana bud into the shredded catfish, whichwas varied at 4 levels, namely: 0 % or original shredded catfish as the control(A0), addition of banana bud 25% (A1), 50% (A2) and 75% (A3) for 10 tones fishmeat each. The parameters used were organoleptic evaluation and proximatecomposition. The result showed that the addition of banana bud 75% (A3) into thefish meat was producing the best shredded catfish, characterized by the goodappearance with the brown-grey colour; have special good taste of shredded fish;fluffy fiber, soft and dry textured; and more tasty flavor. The product contained6,89% moisture, 26,25% protein, 27,19% fat, 6,31% ash, and 2,57% fiber.Keyword: banana bud, catfish, shredded fish,
THE EFFECT OF ADDITION Spirulina TO THE CATFISH (Pangasius hypophthalmus) FISH PROTEIN CONCENTRATE ICE CREAM ON THE CONSUMER ACCEPTANCE Trisna Wiga Putri; N. Ira Sari; Sumarto '
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 research aimed To determine the optimum quality of Spirulina added to the catfish (Pangasius hypophthalmus) PFC ice cream making accepted by consumers. The method used was experimental and composed as CDR. The treatment consisted of 4 levels, namely: S0 (without Spirulina, as a control), S1 (0,45% Spirulina), S2 (0,60% Spirulina), and S3 (0,75% Spirulina). The parameters used were chemical and organoleptic evaluation. The result showed that the FPC ice cream added with Spirulina 3,6 g was indicated the highest consumer acceptance at 90%. The characteristic of appearance was green, little smell of Spirulina, the texture was soft and the flavor was sweet and delicious. The product contained 48,18% water, 19,46% protein, 3,19% fat and characterized emulsion stability 88,56%.Keywords : Ice cream, Fish Pritein Concentrate, Spirulina.
THE ADDITION EFFECT OF CATFISH (Pangasius hipophthalmus) SURIMI ON DONUT PROCESSING TOWARDS CONSUMEN ACCEPTANCE Mardianto Hidayat; N. Ira Sari; Mery Sukmiwati
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 aims to understand the addition effect of catfis surimi on donut towards consumen acceptance and to invent appropriate catfish surimi formula in donut processing. The method used was experimen method that was donut processing with addition catfish surimi with 0%, 5%, 10% and 15%. Based from consumen acceptance rate towards donut with catfish surimi addition showed that D0 treatment was favor with 97,19%, D1 was 97,50%, D2 was 98,12% and D3 was 98,44%. Best donut formulation was D3 with organoleptic value of appearance, taste, texture, and aroma was (3,26), (3,63), (3,65), and (3,68) respectively. Based on the parameters that can be concluded that the treatment is best viewed from the organoleptic contained in D3 treatment (addition of surimi 15%) with such value 3,26 (criteria golden yellow color), flavor 3,63 (criteria feels a bit sweet), texture 3,65 (criteria soft and slightly crunchy), and aroma 3,68 (criteria does not smell the stench of fish). And the value of water content and the proximate best fat content contained in D0 treatment (without surimi) (17,87% and 18,22%) and the best protein content contained in D3 treatment (addition of surimi 15%) (10,28%).keywords: catfish, surimi and donut.
THE EFFECT OF ADDITION OF TOFU WASTE FLOUR TOWARD THE QUALITY CHARACTERISTICS OF CATFISH (Pangasius hypophthalmus) ATOM CRACKERS Silvia Isma Utari MZ; N. Ira Sari; Sumarto Sumarto
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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AbstractThis research was aimed to determine the effect of addition of tofu waste flour and obtain the best amount of tofu waste flour in the processing of catfish (Pangasius hypophthalmus) atoms crackers from the aspect of organoleptic quality and proximate analysis. The experimental method was used in this research with the addition different amount of tofu waste flour into catfish atom crackers which consists of 4 treatment levels i.e. without addition of tofu waste flour as a control (KA0), 10% of tofu waste flour (KA1), 20% of tofu waste flour (KA2), and 30% of tofu waste flour (KA3). The result showed that the addition 10% of tofu waste flour into catfish atom crackers was the best treatment with the characteristics: a light brown color of appearance; tasty, savory and typical tofu flavour; typical aroma of tofu waste balanced with aroma of fish; and solid, compact and crisp texture. Meanwhile for proximate analysis of moisture, protein and fat content was 9.12%, 17.3% and 2.97%, respectively.Key word :atom crackers, catfish, tofu waste flour
The Effect Of Different Kind of Packing Materials on The Carp (Leptobarbus hoevenii) Fish Atom Crackers Stored at Room Temperature for 30 Days Akmin Sulaiman Harahap; N. Ira Sari; Sumarto '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research was aimed to study the effect of different kind of packing materials on the quality of carp atom crackers stored at room temperature. The treatments in this research were different kind of packing materials which were polyprophylene, low density polyethylene and combination packing materials (HDPE and aluminium foil) and stored for H0 (0 day), H10 (10 days), H20 ( 20 days), H30( 30 days). The parameters used to analyze the quality of the fish atom crackers were organoleptic evaluation and chemis composition. The result showed that the carp fish atom cracker packed with combination packing materials (HDPE and aluminum foil) stored at room temperature for 30 days was the best treatment. It was showed by the highest organoleptic value and characterized with delicious and tasty (7,9), bright appearance (7,9), crispy and solid texture (7,6), aroma just like fish atom cracker (7,6). The carp atom crackers contained 3.14% moisture, 14.98% fat, and 5,11 mEq peroxide value.Keywords: Atom crackers, carp, packing materials, storage time
FORTIFICATION OF NANO CALCIUM OF FRESHWATER MUSSEL SHELL (Pilsbryoconcha exilis) FLOUR ON THE HEDONIC QUALITY OF PLAIN BREAD Legia Ayu Gustina; N. Ira Sari; Dian Iriani
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT This study aims to determine the effect of fortification of nano calcium freshwater mussel shell flour on the hedonic quality of plain bread. The treatment given was fortification of nano calcium of freshwater mussel on plain bread, consisting of R0 (0%), R1 (0.5%), R2 (1%), and R3 (1.5%). The analysis parameters observed were hedonic quality (appearance, aroma, taste, texture). Based on the result found that the best treatment was 1% fortification (5 g of nano calcium of freshwater mussel shell flour) with visual characteristics, namely intact appearance, inner color of creamy plain bread and brownish yellow outer color, fragrant aroma, tasteless and savory taste, and smooth / soft texture.  Keywords: plain bread, nano calcium of freshwater mussel shell flour, fortification 
THE EFFECT OF FERMENTATION TIME TO SNAKEHEAD FISH (Channa striata) BEKASAM QUALITY Suyatno '; N. Ira Sari; Suardi Loekman
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 1 (2015): Wisuda Februari Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThe purpose of this research was to determine the effect of fermentationtime to snakehead fish (Channa striata) bekasam quality which was added roastedrice flour and pyloric caeca as a medium fermentation. The fish weighing 800-1000/fish was eviscerated, washed and salted with 30% of salt concentration for48 hours, then was added with 50% of roasted rice flour from fish weight. Themixture was grouped into 3 groups and divided 500g for each group. The eachtreatment was fermented for third day (H3), fifth day (H5) and seventh day (H7).Bekasam quality was evaluated for moisture content, protein content, NPNcontent, pH and lactic acid bacteria count. The results showed that snakehead fish(Channa striata) bekasam quality in seventh day (H7) fermentation was the besttreatment with appearance 5.8%, aroma 5.82%, taste 5.8%, moisture content63.28%, protein content 10.6%, NPN content 8.61%, pH 5.1 and a total lacticacid bacteria 182.3 x 103 cells / gram.Keywords : Channa striata, bekasam, roasted rice, phyloric caeca
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 '