Article Per Year (5 Year)
p-Index From 2020 - 2025
4.325
P-Index
This Author published in this journals
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
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Arts Humanities Earth & Planetary Sciences Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Social Sciences Other

Published : 81 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 81 Documents
Search

 5   6   7   8   9 
THE CONSUMER ACCEPTANCE ON THE SEAWEED (Eucheuma cottonii) DRINKING JUICE MIXED WITH PANDANUS LEAVES (Pandanus amarylifollius) EXTRACT Armelia Rahmasari; N. Ira Sari; Sumarto '
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The aim of the research was to study on the effect of different concentrations of the extract of pandanus leaves (Pandanus amarylifollius) mixed in the seaweed (Eucheuma cottonii) drinking juice on the consumer acceptance. The method used was experimental and composed as non factorial Completely Randomized Design (RAL), which consisted of 4 levels,namely: no pandanus leaf extract (D1), the addition of 20 ml pandanus leaf extract (D2), the addition of 40 ml pandanus leaf extract (D3) and the addition of 60 ml pandanus leaf extract (D4). The parameters used were sensory evaluation, the value of pH, reduction sugar content, the viscosity, and the TPC. The highest consumer acceptance was indicated by the addition of 60 ml pandanus leaf extract (D4) into the the seaweed drinking juice. The percentage of consumer acceptance on the colour was 93.65% (75 consumer), the flavour was 73.75% (59 consumer) and the odour was 91.25% (73 consumer). The value of pH was 6.93, the content of reduction sugar was 28.85%, the value of viscosity was 3.03 cP, and the total plate count bacteria was 83x103 cfu/g.Keywords: consumer acceptance, drinking juice, Eucheuma cottonii, Pandanus amarylifollius, seaweed.
EFFECT OF PEOPLE IN LIQUID SMOKE ON QUALITY OF MICROBIOLOGY OF LELE FILLETS (Clarias sp) DURINGCOLD STORAGE 5 ° C Stella Puspaning Mawarni; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACT                     This study is aimed to determine the effect of immersion in liquid smoke on microbiological quality of storage catfish fillets at cold temperatures (5 ° C) and to find out the best concentration of liquid smoke on microbiological quality of catfish fillets during storage at cold temperatures (5 ° C), with concentration treatment liquid smoke was 4% (A1) 6% (A2) and 8% (A3) during storage period of 0, 10, 20 and 30 days. Based on the results of research carried out soaking catfish fillets in liquid smoke with concentrations of 4%, 6%, 8%, it was significantly affected to the total of plate count andthe total of Staphylococcus aureus bacteria. Escherichia coli bacteria and Salmonella sp bacteria were negative and Setra had significant effect on organoleptic values (odor and appearance). Based on the results of the tested parameters, the best treatment was soaking catfish fillets in liquid smoke concentration of 8% with the total plate count value of 1.1x105 cells/gram, the total value of Staphylococcus aureus bacteria was 6.8x102 cells/gram. It was negative for Escherichia coli bacteria. Salmonella sp bacteria were negative with storage period of 30 days. As well as organoleptic testing with the appearance value of 6.52 with characteristics of slightly brownish white meat, less bright, less attractive, odor value 6.60 with specific aroma with distinctive smelling smoke, organoleptic texture with value 6.76 with elastic characteristics with storage periodof 10 days.Keywords: liquid smoke, fillets, catfish, cold storage 5 ° C
DETERIOTATION IN FISH QUALITY SNAKEHEAD (Channa striata) WITH DIFFERENT LETHAL TECHNIQUE AT ROOM TEMPERATURE 28˚C Dewi Trisnawati; Rahman Karnila; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACTThis study was aimed to determine determine the lethal techniques to maintain the quality of the freshness of snakehead fish for 12 hours. This research was an experiment with a non factorial complete random design. The treatment was used a lethal fish technique consisting of piercing parts of the brain / Medulla oblongata (A1), cold temperatures (A2), and beating (A3). Observations after the fish is turned off by turning off different techniques performed at intervals of 0, 4, 8, and 12 hours on the sensory quality, chemical and microbiological. The analysis parameters were consisted of organoleptic eyes, gills, and odors), chemistry (TVB, glycogen), and total microbes. The results showed that snakehead fish with deadly technique by being stabbed, cold temperature, was produced organoleptic quality (eyes, gills, and odors) from 0-8 hours the quality can still be maintained freshness.  The Treatment of A1, on the hour to 12 organoleptic (eyes, gills, and smell) still worth resulting average value 6:00, except treatment A2, and A3, are not worthy for consumption (spoiled). TVB analysis results, during the observation of 0- 12 hours of snakehead fish with different way of death experienced an increase at 8 hours still according of quality standards, the 12th hour TVB snakehead fish value > 25 (spoiled). The lowest glycogen levels in treatment A3, at 4-12 hours instead of A2 and A3. Microbiologically, the treatment of A3 treatment has the highest total microbial value. The best lethal technique is by getting a fish stabbed in a part of the brain that can maintain the freshness of snakehead fish for 12 hours. Snakehead are turned off by plugging in the brain, organoleptic (eyes, gills and smell), chemistry (TVB and glycogen), and the total microbiological according to SNI quality standards for fresh fish.Keywords: glycogen, lethal techniques of fish, organoleptic, TPC, TVB.1)Student 
PROXIMATE COMPOSITION OFTHE MUSSEL(Pilsbryoconcha exilis) COLLECTED IN SUNGAI PAKU VILLAGE Deevrizal Deevrizal; Bustari Hasan; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACTPilsbryoconcha exilis,a type of mussel, was commonly found in ponds and rivers of Sungai Paku Village, Kampar District, Riau Province.This research wasaimedto evaluateand to compare the proximatecompositionof  themusselcollected from rivers and ponds.The used method in this researchwas a survey method with randomsampling that wascollectedfrom rivers and ponds.The protein, moisture, water, ash, and carbohydrate of the mussel meat collectedfrom rivers consecutively were 14.29%, 0.56%, 78.21%, 1.26%, and 5.68%.Furthermore, the protein, fat, moisture, ash, and carbohydrate ofthe mussel collectedfrom ponds consecutively were 15.36%, 1.65%, 79.85%, 2.54%, and 0.6%. Based onthe results of the proximate analysis showed a significant difference with a different environment to the mussel of proximate content.Keywords:Pilsbryoconcha exilis, pond, proximate,river.
THE EFFECT OF CURRYFLAVOR ON THE QUALITY AND CONSUMERS ACCEPTANCE OF INSTANT ANCHOVY SAGO (Stolephorussp) Ronaldo Siagian; Syahrul Syahrul; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACT   This study aims to determine the effect of curry flavor on consumer acceptance of instant anchovy sago (Stolephorussp) noodles and analyze the quality of instant anchovy sago products with curry flavor produced organoleptically, microbiologically, and proximate. The method used is the experimental method, with a completely randomized Complete Design (CRD) consisting of 4 treatment levels, namely 0% (K0), 5% (K1), 7% (K2), 9% (K3). The parameters observed were organoleptic tests which included appearance, taste, texture, and aroma, and total plate number (ALT), and proximate analysis (water, ash, fat, protein, carbohydrates). The results showed that the treatment of K2 (7%) was the best treatment, towards the appearance value of 3.18 (having a rather yellowish color), a taste value of 3.08 (having a curry flavor rather strong and tastes right), texture value 3 , 01 (has a slightly brittle texture) and aroma value of 3.08 (has a distinctive curry flavor), while microbiology: total plate number (ALT) is 7.6 x 103 cells / gram with a moisture content of 10.07%, ash content of 2.81%, fat content of 0.47% and protein content of 7.59%.Keywords: Consumer acceptance, Curry seasoning, Sago noodles.
THE EFFECT OF SWEET CORN (Zea mays saccharata) FORTIFICATION ON THE CHARACTERISTICS OF NILE TILAPIA (Oreochromisniloticus)NUGGET Candra Arjuna; N. Ira Sari; Suparmi Suparmi
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

AbstractThis study aims to determine the effect of sweet corn fortification on the characteristics of Nile tilapia(Oreochromisniloticus)nugget. The treatments given consisted of N0 (without sweet corn fortification), N1 (sweet corn 5%), N2 (sweet corn 10%), and N3 (sweet corn 15%). The analysis parameters observed were sensory (appearance, aroma, taste, and texture) and chemical content (water, protein, fat and ash content). Sweet corn fortification of 15% (N3) produced the best tilapia nugget of 80 panelists (100%) with a characteristic rather yellow colored appearance (7.24), the specific spice aroma of fish meat and a strong aroma towards sweet corn (7.41), sweet corn tastewas more specific than fish meat taste (7.32), soft and dense texture (7.53), with a value of water, protein, fat, and ash content was 48.18%, 21.13%, 1.92%,and 1.85%, respectivelyKeywords: Nile tilapia, sweet corn, nugget
TEST OF THE YIELD OF n-HEXANA, ETIL ACETATE AND BUTANOL FRACTIONS IN SEA GRAPE (Caulerpa lentillifera) Elga Nurul Adha; N. Ira Sari; Dian Iriani
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACTThis study aims to determine the yield of each fraction of sea grape extract (Caulerpa lentillifera) with solvents based on the level of polarity.The research method used was an experiment by conducting a series of experiments by extracting and fractionatingC. lentillifera sea grapes with solvents of different polarity, namely n-hexane, ethyl acetate and butanol.The parameter test was yield value of the extract fraction in C. lentillifera.. The result showed that the highest yield was obtained from non polar solvent in hexane fraction 0.42%, followed by semi polar solventin ethyl acetate fraction 0.33% and non polar solvent in butanol fraction 0.31%. Therefore, the yield of sea grape is more optimal extracted using non polar solvent n hexane fraction than semi polar etyl ecetate and polar solvent butanol fraction.Keywords: Sea grape (Caulerpa lentillifera), Extraction, Fractionated, Yield
A study on consumer acceptance of fish sausage (empek-empek) leptobarbus hoevenii added with Carrots (daucus carota) Sri Tika Evianty S; N. Ira Sari; Sumarto '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 2 (2014): Wisuda Oktober Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The study was conducted to determine consumer acceptance of fish sausage added with carrots. About 6 kg river carp was taken from a fish market in Pekanbaru. Four groups of fish sausage were prepared from river carp meat and tapioca flour; and each of them was fortified with 0%, 10%, 20% and 30% of carrots to improve their colour. The fish sausage were evaluated for consumer acceptance; moisture, protein, ash, and crude fiber. The results indicated that the fish sausage added with 20% carrots was the most preferable by consumers. The river carp sausage contained: 48,96% moisture, 21,59% protein, 1,86% ash and 7,12% crude fiber.Keyword: Fish sausage, River carp, carrots, consumer acceptance.
KEMUNDURAN MUTU IKAN TONGKOL (Euthynnus affinis) SEGAR DI PASAR MODERN DAN TRADISIONAL KOTA PEKANBARU Dian Destari; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRAKIkan merupakan bahan pangan yang mudah rusak, sehingga diperlukan cara penanganan yang tepat untuk menjaga kesegaran ikan sejak ikan ditangkap tanpa menggunakan bahan pengawet yang berbahaya. Penerapan prinsip penanganan ikan segar dengan rantai dingin merupakan salah satu cara mempertahankan suhu ikan menggunakan es yang ditambahkan selama proses distribusi dan pemasaran tanpa penambahan bahan pengawet kimia yang berbahaya., baik itu di pasar tradisional maupun pasar modern. Penelitian ini bertujuan untuk memaparkan perbedaan kemunduran mutu serta mengetahui kandungan formalin ikan tongkol segar di pasar modern dan tradisional Kota Pekanbaru. Metode yang digunakan adalah metode survey dan observasi langsung ke pasar modern dan tradisional.Parameter yang diuji adalah analisis formalin, uji ALT dan Escherichia coli. Berdasarkan hasil penelitian tidak terdapat kandungan formalin pada ikan tongkol segar yang berasal dari pasar modern dan tradisional Kota Pekanbaru periode Juni 2017. Pada uji ALT ikan tongkol segar jika dilihat dari rerata, hasil uji yang diperoleh pada pasar modern pukul 08.00 sebanyak 2,7 x 105 koloni/gr, pukul 13.00 sebanyak 3,7 x 105 koloni/gr dan pukul 18.00 sebanyak 4,5 x 105 koloni/gr  sedangkan pada pasar tradisional hasil yang diperoleh pada pengambilan sampel pukul 06.00 sebanyak 1,2 x 105 koloni/gr, pukul 08.00 sebanyak 2,7 x 105 koloni/gr dan pukul 10.00 sebanyak 4,6 x 105 koloni/gr. Sementara itu, Escherichia coli diindikasikan negatif pada ikan yang dijajakan di kedua macam pasar tersebut. Kata Kunci: Euthynnus affinis, kemunduran mutu, pasar modern, pasar tradisional
INFLUENCE OF PINEAPPLE JUICE ADDITION WITH DIFFERENT VOLUME TO SNAKEHEAD (Channa striata) FISH SAUCE QUALITY Isnawati '; N. Ira Sari; Sumarto '
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACTThis research was conducted at Fisheries Processing Technology and Fisheries Chemistry Laboratory, Faculty of Fisheries and Marine Science, University of Riau, on September 2014. The research was intended to evaluate the influence of pineapple juice addition with different volume to snakehead (channa striata) fish sauce quality. In this research, the fermentation processed by addition of pineapple juice with different volume (10, 15 and 20%) to snakehead fish sauce from meat weight during 6 days fermentation. The parameter analysis was observed to organoleptic (color, odor and flavor), protein content, salt content, pH, crude fiber and total of fish sauce liquid volume. The best treatment was obtained in 20% volume of pineapple juice addition (A3) with criteria: brown yellow in color of fish sauce; spesific fish sauce in odor; delicious and salty in flavor; and protein content 8.63%, salt content 8.04%, pH 5.59, crude fiber content 6.05% and volume of liquid fish sauce 12.29%.Keyword: Fish snakehead, Pineapple juice, Fish sauce and Quality
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 '