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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
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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THE EFFECT OF DIFFERENT BINDING MATERIALS ON THE QUALITY OFSMOKE FLAVORED CATFISH (Pangasius hypophthalmus) NUGGET DURING STORAGE AT COLD TEMPERATURE (5 ± 2ºC) Roy Saputra Situmorang; N. Ira Sari; Tjipto Leksono
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 was aimed to determine the effect of different binding materials added on the quality of on the quality of smoke flavored catfish (Pangasius hypophthalmus) nugget during storage at cold temperature (5 ± 2 ºc). The method used was an experimental method. The research was designed for a Randomized Completely Blocked Design (RCBD). The treatment factor was consisting of 3 kinds of binding materials, namely the addition of tapioca flour (Ta), wheat flour (Te), sago flour (Sa). As a block was the storage time of the smoked flavor catfish nugget at cold temperature (5 ± 2 ºC) for 0 day (as a control treatment), 7 days, and 14 days. The parameters observed were total bacteria plate count (TPC), the growth of Staphylococcus aureus bacteria, pH value, water content, and sensory evaluation (appearance, smell, taste and texture). The results showed that the wheat flour was the best binding material, indicated by the total bacteria plate count of 4.3 x 104Cfu / g, Staphylococcus aureus was counted 7.5 x 102 Cfu/ g), pH value 4.8, water content 30.1%, and the value of sensory evaluation were appearance at 5.0, odor at 4.7, taste at 5.2, and texture at 5.1 during storage for 14days at cold temperature (5 ± 2 ºC).  Keywords: Binding,catfish nugget,cold storage, quality.
PENGARUH PERBEDAAN KONSENTRASI DAN LAMA PERENDAMAN LARUTAN KULIT KAYU MANIS (Cinnamomum zeylanicu) TERHADAP DAYA SIMPAN IKAN KEMBUNG (Rastrelliger kanagurta) SEGAR Joslin Sirait; N. Ira Sari; Tjipto Leksono
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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ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh konsentrasi dan lama perendaman larutan kulit kayu manis terhadap daya simpan ikan kembung segar.Metode yang digunakan adalah metode eksperimen yaitu melakukan perendaman ikan kembung segar dengan larutan kulit kayu manis.Rancangan yang digunakan adalah Rancangan Acak Kelompok (RAK) faktorial dengan 2 taraf perlakukan yaitu konsentrasi larutan kulit kayu manis yaitu K1(10%) dan K2(15%) dengan lama perendaman yaitu L1(15 menit) L2(30 menit), L3(45 menit) dan L4(60 menit).Berdasarakan hasil penelitian dapat disimpulkan bahwa perlakuan perendaman ikan kembung dalam larutan kulit kayu manis 15% dengan lama perendaman 60 menit (K15L60) adalah perlakuan terbaik, karena secara sensoris mampu mempertahankan daya simpan ikan kembung segar tersebut selama 18 jam, sedangkan berdasarkan nilai TPC dan TVBmampu mempertahankan masa simpan ikan kembung segar selama 12 jam. Kata Kunci: Rastrelligerkanagurta, kulitkayumanis,konsentrasi, dayasimpan
THE EFFECT USAGE OF CRYOPROTECTIVE TYPES ON THE QUALITY OF SURIMI FISH SIAMESE (Pangasius hypophthalmus) Syaiful Irzal; N. Ira Sari; Sumarto '
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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This research aimed to determine usage effect of types cryoprotective on the surimi quality of fish siamese. The method used in this research is the conduct the surimi making of fish siamese with the addition of different cryoprotective. The cryoprotective ingredients used in this research is the S0 = (sucrose 4% + polyphosphate 0,3%), S1 = (sorbitol 4% + polyphosphate 0,3%), S2 = (sucrose 4% + 4% sorbitol + polyphosphates 0, 3%). Parameters tested were physical analysis consists of fold test, bite test and chemical analysis consists of moisture content and protein content. The average value surimi of fish siamese with the addition of cryoprotective ingredients S0, S1 and S2 respectively for fold test was 4,63, 4,81, 6,33, bite test 5,11, 5,00, 5,35, moisture content 68.19%, 70.26%, 71.63%, and the protein content of 9.27%, 11.70%, 13.26%. The results showed that surimi of fish siamese with the addition of cryoprotective on the treatment S2 is the best treatment. The value of folding test, bite test, moisture and protein content of surimi are 6.33, 5.35, 71.63% and 13.26%.Key word: surimi, fish siamese, types of cryoprotektive
KARAKTERISTIK MUTU IKAN PATIN ASAP (Pangasius sp) DENGAN METODE PENGASAPAN TRADISIONAL DAN CAIR Mhd. Ridho Putra; Mery Sukmiwati; 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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ABSTRAK Penelitian ini bertujuan untuk mengetahui perbedaan mutu ikan patin yang diasap dengan pengasapan tradisional dan asap cair. Metode yang digunakan dalam penelitian ini adalah metode eksperimen Comperative, yaitu membandingkan mutu ikan patin asap yang diasapi dengan metode pengasapan tradisional dengan pengasapan asap cair, dengan bahan asap dari tempurung kelapa. Parameter mutu yang digunakan adalah organoleptik, analisa kadar air, kadar lemak, bilangan peroksida, dan uji jamur. Berdasarkan hasil penelitian dapat disimpulkan bahwa pengasapan ikan patin dengan metode pengasapan yang berbeda memberi pengaruh nyata terhadap organoleptik, analisa kadar air, kadar lemak, bilangan peroksida, dan uji jamur. Perlakuan terbaik hasil penelitian adalah pengasapan tradisional dengan nilai rata-rata organoleptik; rupa (8,71), bau (8,62), rasa (7,85), dan tekstur (7,77), kadar air (32,52%), kadar lemak (4,35%), bilangan peroksida (0,03 meq/g), dan uji jamur negatif.Kata kunci: Ikan patin, pengasapan tradisional, pengasapan cair
THE EFFECT OF THE VARIED PACKAGING MATERIALS ON THE QUALITY OF SEAWEED JELLY CANDY (Gracilariasp.) STORED AT ROOM TEMPERATURE Revi Susanti; 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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ABSTRACTThe objective of the research was to determine the effect of the different packaging materials on the quality of seaweed jelly candy during storage at room temperature. The method used was the experimental method and the design used was non factorial Randomized Block Design (RBD). The treatment conducted was packing the seaweed jelly candy with 2 varied packaging materials (HDPE and a combination of aluminum foil and HDPE). The results showed that the candy packed with HDPE obtained the score of appearance 6.62 (whole, neat and quite clear brownie), aroma 6.73 (slightly fresh typical of grass jelly candy), texture 6.64 (slightly chewy), taste 6.55 (slightly sweet and acidic). The candy contained moisture 17.64% and reducing sugar 16.97%. The value of folding test was 3.33 and the number of molds growth was 4.3 x 102 colonies/g). Meanwhile, the candy packed with combination of aluminum foil and HDPE obtained the score of appearance 6.32 (intact, neat and dark brown), aroma 7.34 (quite fresh typical of seaweed jelly candy), texture 6.70 (chewy typical of seaweed jelly candy), taste 6.95 (quite sweet and acidic). The candy contained moisture 17.48% and reducing sugar 20.37%. The value of folding test was 3.66 and the number of molds growth was 3.4 x 102 colonies/g). Thus, it can be concluded that aluminum foil combined with HDPE is the best packaging materials used for storing seaweed jelly candy for 28 days at room temperature.Keywords: Candy Jelly, Gracilaria sp., Packing, , Storage 
QUALITY CHARACTERISTICS OF SMOKED LELE DUMBO FILLET (Clarias gariepinus) WITH BUMBU FORMULATION DIFFERENT Deli Rosiana Yanti; Syahrul Syahrul; N. Ira Sari
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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Abstrak       This study aims to determine the quality characteristics of the dumbo catfish fillets with different seasoning formulations. The method used in this research was experimental, namely processing the dumbo catfish fillets with different formulations. The research design used was a completely randomized design (CRD), with 3 levels of treatment, namely F1 seasoning formulation (20% brown sugar + 7% white sugar), F2 seasoning formulation (7% white sugar + 20% chili), and F3 seasoning formulation. (brown sugar 20% + chili 7%). The parameters observed were organoleptic, chemical analysis and total bacterial colonies. The results showed that the quality of dumbo catfish fillet jerky with different seasoning formulations had a significant effect on the appearance, aroma, texture, taste, moisture content, ash, protein, fat and total bacterial colony test at the 95% confidence level. Dumbo catfish fillets with different formulations of good quality, namely in the F3 treatment (brown sugar 20% + 7% chilli), with an average value of 7.03, aroma 6.84, texture 6.87, taste 6.39, moisture content 10.21%, content ash 0.46%, protein content 19.41%, and fat content 2.04% with a total bacterial colony of 2.8 x 103 colonies / g.
THE EFFECT OF ADDITION OF PAPAIN ENZYME ON THE QUALITY AND CHARACTERISTICS OF FRESH-WATER SCALLOP (Pilsbryconcha exilis)SAUCE Jansen D P N Daeli; Tjipto Leksono; 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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Abtract The study aimed to determine the effect of the addition of the commercial papain enzymes and papaya leaves on the quality and characteristics freshwater scallop sauce. The research was carried out by using the experimental method, by conducting experiments on making of freshwater scallop sauce by adding commercial papain enzymes and papaya leaves. The experimental was designed as the non-factorial Completely Randomized Design (CRD). The treatment given was consisted of 3 levels namely P0 (control), P1 (addition of commercial papain enzyme), P2 (addition of papaya leaves), for 3 replications. The result showed that the addition of commercial papain enzymes and papaya leaves significantly affected to the taste, flavor, protein content and NPN values, but did not affect lactic acid bacteria. The freshwater scallop processed by addition of papaya leaves (P2) was producing the best quality of the scallop sauce, which was shown by the highest organoleptic value. The value of taste was 7.2 with characteristics tasty and quite salty as specific scallop sauce taste, but papaya slightly tasted. The value of aroma was 6.8, characterized by the specific aroma of fermented fresh scallop. Meanwhile, the highest content of protein was produced by the control treatment (P0) at 2.99 %, the highest content of non-protein nitrogen was produced by treatment of the addition of commercial papain enzyme (P1) at 0.74 %, and the highest number of lactic acid bacteria was shown in the product treated by the addition of papaya leaves (P2) at 6.7Keyword: characteristics, enzyme, papain,Pilsbryoconcha exilis,sauce
YIELD OF COLLAGEN EXTRACTED FROM FRESHWATER MUSSEL SHELL (Pilsbryoconcha sp.) OF RIVER AND POOL WATERS Pipit Pasaribu; 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 yield of freshwater mussel shell collagen from river and water pool waters. The parameter measured is the yield value of collagen. The research method used was experimental, namely making collagen from mussel shells obtained from river and pond waters in Kampar Regency. Then a comparison of the collagen content contained in the shells of river and pond mussels was carried out. The data obtained were analyzed using the T-test, namely the comparison with two treatments. The results of this study indicate that the highest yield of collagen produced from river mussel shells is 18.76% with0.50 Macetic acid and 18.73% deep mussel shells with 0.75M acetic acid.Keywords: Collagen, Pilsbryoconcha sp., Acetic Acid, Yield 
USE OF GARLIC (Allium sativum) IN FRESH DUMBO CATFISH (Clarias gariepinus) ON THE QUALITY OF ORGANOLEPTIC AND MICROBIOLOGICAL DURING CHILLED STORAGE Nurul Huda; N. Ira Sari; Syahrul Syahrul
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 was aimed to determine the effect of the use of garlic (Allium sativum) on organoleptic and microbiological quality in dumbo catfish (Clarias gariepinus) during chilled storage. The treatment in this study was the concentration of garlic at a level of 0, 10, 15 and 20% with retention period of 0, 3, 6, 9 days. The test parameters performed included organoleptic, TPC, and Escherichia coli tests with non-factorial completely randomized design (CRD). The results showed that the use of garlic had significantly affected the characteristic of organoleptic quality (eyes, gills, texture and odor) and microbiological in catfish during cold storage. The use of 20% garlic  preserved the organoleptic quality of the eyes, texture, and odor for 6 days of storage. Meanwhile, the use of 20% garlic  reduced the number of microbes for 9 days of storage. Key words:Dumbo catfish, garlic, organoleptic quality, TPC.
CONSUMER ACCEPTANCE STUDYTOWARDFRESHWATER MUSSEL Purnama Simamora; Desmelati Desmelati; 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             This research aims to understand the consumer acceptance rate and chemical aspect towards freshwater mussel (Anadontasp) biscuit. Main ingredient used in freshwater mussel biscuit was fresh freshwater mussel from Sei Paku, Kampar Kiri districts Kampar regency. Method used in this research was expreimental method. Design used was completely  randomized design non factorial with 3 used treatments degree 20 g freshwater mussel (B1), 40 g freshwater mussel (B2), and 60 g freshwater mussel (B3) with 3 times repetitions. The result showed that based on consumer acceptance rate in freshwater mussel biscuit processing with different freshwater mussel meat that formulation with 40 g freshwater mussel meat (B2) was the most favor by general which affected consumer acceptance characteristic with golden yellow appearance, mussel meat flavor more precise, specific mussel aroma, and meat texture savory and solid. Based on quality parameter that freshwater mussel biscuit affected organoleptic value (appearance, flavor, aroma) and did not affect texture value, also affected on proximate water content value (8,39%), protein content (9,56%), fat content (8,44%) and ash content (0,89%). Keywords: biscuit, Anadonta sp, consumer acceptance
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 Rahayu, Rinaldi Fitra Rahmi, Fauziah Rangkuti, Ahmad Kamil Revi Susanti Rinaldi Panjaitan, Rinaldi Riski Abadi Ronaldo Siagian Roy Saputra Situmorang Rusdi, Rizky Ramadhan 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 '