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STUDY ON CONSUMER ACCEPTANCE OF JELLY CANDY Seaweed (Eucheuma cottonii) WITH THE ADDITION OF NATURAL DYES rosele (Hibiscus sabdariffa L) Yuliati '; N. Ira Sari; Suardi Loekman
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 study aims to determine consumer acceptance of jelly seaweed (Eucheuma cottonii) with the addition of natural dyes rosele (Hibiscus sabdariffa L). The method used is experiment with a completely randomized design, consisting of 4 levels of treatment of R0 (without the addition of roselle), R1 (extra rosela 15%), R2 (extra rosela 20%), and R3 (extra rosela 25%). The parameters tested were organoleptic, chemical analysis and treatment of the best views of the parameters tested is treated R3 (xtra rosela 25%) with a red color such criteria (7.29), the distinctive aroma of seaweed no (7.46), sweetness and typical rosela acid (7.57), teksturserat-fiber smooth and not sticky (7.58), with a water content of 15.20%, ash content of 0.42%, 4.33% reducing sugar.Keywords: jelly, roselle, seaweed, organoleptic assessment

THE EFFECT OF ADDITION OF JAMBAL SIAM FISH (Pangasius hypophthalmus) MEAT IN BANANA HEART(Musa paradisiaca) NUGGET ON CONSUMER ACCEPTANCE Wahyu Oloan Sagala; 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 aims of this research to determine the effect of addition of Jambal Siam fish meat (Pangasius hypophthalmus) in banana heart (Musa paradisiaca) nugget on consumer acceptance. This research used an experimental method with a completely randomized design (CRD) non factorial. The addition in the making banana heart nugget was using Jambal siam fish meat in different amounts. The results showed that banana heart nugget with the addition of jambal siam fish meat very real influence on the value of the organoleptic appearance, flavors, aroma, texture, water content, protein, fat and crude fiber. Based on the level of consumer acceptance and parameters tested, nugget with the addition of 350 grams of Jambal siam fish meat shows the best mix because it is so favored by consumers, namely 75 (93.75%) with such criteria (gray, golden yellow and bright), flavors (banana heart does not feel and taste of the fish meat more dominant), aroma (smell of fish is more dominant so it does not smell of banana) texture (soft, dense and fit) with water content of 37.55%, 30.43% protein, 8.64% fat and 4.81% crude fiber content. The parameters tested in the study was the organoleptic value , chemical analysis and coarse fibers.Keywords : Jambal siam fish meat, banana hearts nugget, consumer acceptance

CHARACTERISTICS OF ANALOG RICE OF SNAKEHEAD FISH CONCENTRATEWHICH FORTIFIED Chlorella sp. Solo Oba Putra Sibagariang; 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

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ABSTRACT This study was aimed to determine the characteristics of analog rice of snakehead fish concentrate which fortified Chlorella sp. and to find out the best formulation. The method used in the research wasexperimental. The design used in this study was a Completely Randomized Design (CRD) of one factor, with 4 levels of treatment, namely the addition of Chlorella sp. as much as 0% (C1), 2% (C2), 4% (C3) and 6% (C4). The results showed that the four treatment levels significantly affected the appearance value, aroma, texture, ash content, fat, protein, carbohydrate, and fiber content but did not affect the texture value and moisture content. Treatment with an addition 2% of Chlorella sp. (C2) was the best treatment seen from organoleptic appearance, aroma, and taste. Meanwhile, treatment with addition 6% of Chlorella sp. (C4) was the best treatment seen from proximate tests such as ash (2.49%), fat (0.84%), protein (16.25%), carbohydrate (66.69%),and fiber content (0.97%). The average value of log transformation of total plate numbers in analog rice of snakehead fish concentrate fortified with Chlorella sp. shown that analog rice was still below the Indonesia National Standard threshold 1 x 106 colony/g.Keywords:analog ricecharacteristic, Chlorella sp., fish concentrate, fortified, snakehead fish

CHARACTERISTICS OF FRESHWATER MUSSEL (Pilsbryoconcha exilis) SHELL AS A SOURCE OF HYDROXYAPATITE Sidauruk, Santhy Wisuda; Sari, N. Ira; Anggraini, Anggi
Aurelia Journal Vol 5, No 2 (2023): Oktober
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/aj.v5i2.11822

Mussel shells are shellfish that live in freshwater and have two parts, namely the meat which is used in food and the shell which is still underutilized. Mussel shells (P. exilis) contain calcium and phosphate compounds that have the potential as hydroxyapatite. Hydroxyapatite is the main mineral component of teeth and bones. This study aimed to determine the hydroxyapatite characteristics of mussel (P. exilis) shells. The method in this study was an experiment with a calcination temperature of 700°C which was repeated 3 times and went through 3 stages including 1) sample preparation, 2) calcium oxide powder (CaO) extraction, and 3) hydroxyapatite synthesis with test parameters consisting of yield analysis, Ca and P levels, and functional groups. The hydroxyapatite characteristics of mussel shells were yield of 6.69%; Ca content of 50.13%; P content of 1.60%; hydroxyl groups were detected at wave number 3641.76 cm-1 and 3570.39 cm-1; phosphate group at wave number 1033.89 cm-1; and carbonate group at wave number 1457.28 cm-1; 1448.60 cm-1 and 1419.67 cm-1.

TEKNOLOGI PEMANFAATAN LIMBAH IKAN MENJADI PUPUK ORGANIK CAIR UNTUK MENINGKATKAN PENDAPATAN RUMAH TANGGA DI DESA MUNTAI KECAMATAN BANNTAN KABUPATEN BENGKALIS Sukmiwati, Mery; Sari, N. Ira; Diharmi, Andarini
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 30, No 2 (2024): APRIL-JUNI
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpkm.v30i2.57055

Muntai Village is a coastal area with high potential sea conditions to produce maximum fish catch where most of the people are fishermen. Purpose of Devotional Activities can know and understand the way of making organic liquid fertilizer derived from the fish wast stomach catches. Increase the knowledge and skill of extension participants about the techniques of making microorganisms, how to use liquid organic fertilizer and know the right time when fertilizing. Add knowledge, skills, and can provide solutions for processing fisherman/housewives to be able to overcome the scarcity of fertilizer in market. Benefits activity is to increase knowledge about the manufacture of liquid organic fertilizer so that the resulting fertilizer can be sold, thus will be able to increase household income. The results of this training activity can be explained as follows: PKK chairman and the PKK mothers and all the trainee, members give positive feedback on the implementation of this activity, with high enthusiasm visible while the training activities take place. The village head and staff have provided assistance in the facility or the morale so that this activity can be done well in accordance with the planned schedule. There were 32 participants consisting of PKK mothers, processing fisherman in the village of Muntai, Kelurahan Bantan, Bengkalis District in accordance with the target to be achieved. The participants of science and technology implementation demonstrated sincerity during the on going event, starting from the presentation of the material, followed by demonstration activities and then ended with practice. Visible participants are very interested in the material given so that the participants are active in the discussions and question and answer between the participants and the implementing team

CHARACTERIZATION OF COCOA FUNCTIONAL DRINK PREPARATION FORTIFIED Chlorella vulgaris Vattaah, Atiqah Nurul; Iriani, Dian; Sari, N. Ira
Asian Journal of Aquatic Sciences Vol. 7 No. 3 (2024): December
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/ajoas.7.3.391-397

The cocoa drink is a beverage derived from processed cocoa beans. The antioxidant content of cocoa can be used as a basis for cocoa beverage development. One form of diversification of processed cocoa products is made drinks with Chlorella vulgaris fortification, which is rich in nutrients. This study aims to determine the effect of Chlorella vulgaris powder fortification on the quality characteristics of cocoa preparations and determine the best concentration for making cocoa drinks. The research method was experimental, using a factorial Completely Randomized Design (CRD) consisting of 4 different levels of formula concentration treatment, namely cocoa drink processing without Chlorella vulgaris powder fortification (KC0), 10% Chlorella vulgaris powder fortification (KC1), 15% Chlorella vulgaris powder fortification (KC2) and 20% Chlorella vulgaris powder fortification (KC3). The research parameters observed were characteristics of appearance, odor, flavor, and texture in hedonic testing, proximate composition (moisture, fat, protein, ash, carbohydrate content), solubility, antioxidant activity, and total phenolic testing. Based on the results showed that cocoa drink with 15% Chlorella vulgaris powder fortification (KC2) is the best concentration with organoleptic characteristics such as blackish brown cocoa drink, slightly fragrant chocolate odor typical of Chlorella vulgaris and cocoa, a slightly bitter taste, typical of Chlorella vulgaris and a slightly thick texture. The proximate composition is 3.18% moisture content, 11.10% fat, 7.95% protein, 3.86% ash and 73.92% carbohydrate. Meanwhile, the solubility is 67.69%, antioxidant activity is 177.92 mg/L, and phenolic content is 1.14 μg/mL. Therefore, this cocoa drink can be used as a functional drink

VALORISASI CANGKANG KERANG KIJING (Pilsbryoconcha sp.) MENJADI HIDROKSIAPATIT SEBAGAI ANTIBAKTERI TERHADAP Pseudomonas aeruginosa Sidauruk, Muhammad Irfan Rusadi Santhy; Sari, N. Ira
Marinade Vol 7 No 01 (2024): April, 2024
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

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CHARACTERIZATION OF COCOA FUNCTIONAL DRINK PREPARATION FORTIFIED Chlorella vulgaris Vattaah, Atiqah Nurul; Iriani, Dian; Sari, N. Ira
Asian Journal of Aquatic Sciences Vol. 7 No. 3 (2024): December
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/ajoas.7.3.391-397

The cocoa drink is a beverage derived from processed cocoa beans. The antioxidant content of cocoa can be used as a basis for cocoa beverage development. One form of diversification of processed cocoa products is made drinks with Chlorella vulgaris fortification, which is rich in nutrients. This study aims to determine the effect of Chlorella vulgaris powder fortification on the quality characteristics of cocoa preparations and determine the best concentration for making cocoa drinks. The research method was experimental, using a factorial Completely Randomized Design (CRD) consisting of 4 different levels of formula concentration treatment, namely cocoa drink processing without Chlorella vulgaris powder fortification (KC0), 10% Chlorella vulgaris powder fortification (KC1), 15% Chlorella vulgaris powder fortification (KC2) and 20% Chlorella vulgaris powder fortification (KC3). The research parameters observed were characteristics of appearance, odor, flavor, and texture in hedonic testing, proximate composition (moisture, fat, protein, ash, carbohydrate content), solubility, antioxidant activity, and total phenolic testing. Based on the results showed that cocoa drink with 15% Chlorella vulgaris powder fortification (KC2) is the best concentration with organoleptic characteristics such as blackish brown cocoa drink, slightly fragrant chocolate odor typical of Chlorella vulgaris and cocoa, a slightly bitter taste, typical of Chlorella vulgaris and a slightly thick texture. The proximate composition is 3.18% moisture content, 11.10% fat, 7.95% protein, 3.86% ash and 73.92% carbohydrate. Meanwhile, the solubility is 67.69%, antioxidant activity is 177.92 mg/L, and phenolic content is 1.14 μg/mL. Therefore, this cocoa drink can be used as a functional drink

TEKNOLOGI PEMANFAATAN LIMBAH IKAN MENJADI PUPUK ORGANIK CAIR UNTUK MENINGKATKAN PENDAPATAN RUMAH TANGGA DI DESA MUNTAI KECAMATAN BANNTAN KABUPATEN BENGKALIS Sukmiwati, Mery; Sari, N. Ira; Diharmi, Andarini
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol. 30 No. 2 (2024): APRIL-JUNI
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpkm.v30i2.57055

Muntai Village is a coastal area with high potential sea conditions to produce maximum fish catch where most of the people are fishermen. Purpose of Devotional Activities can know and understand the way of making organic liquid fertilizer derived from the fish wast stomach catches. Increase the knowledge and skill of extension participants about the techniques of making microorganisms, how to use liquid organic fertilizer and know the right time when fertilizing. Add knowledge, skills, and can provide solutions for processing fisherman/housewives to be able to overcome the scarcity of fertilizer in market. Benefits activity is to increase knowledge about the manufacture of liquid organic fertilizer so that the resulting fertilizer can be sold, thus will be able to increase household income. The results of this training activity can be explained as follows: PKK chairman and the PKK mothers and all the trainee, members give positive feedback on the implementation of this activity, with high enthusiasm visible while the training activities take place. The village head and staff have provided assistance in the facility or the morale so that this activity can be done well in accordance with the planned schedule. There were 32 participants consisting of PKK mothers, processing fisherman in the village of Muntai, Kelurahan Bantan, Bengkalis District in accordance with the target to be achieved. The participants of science and technology implementation demonstrated sincerity during the on going event, starting from the presentation of the material, followed by demonstration activities and then ended with practice. Visible participants are very interested in the material given so that the participants are active in the discussions and question and answer between the participants and the implementing team

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