Article Per Year (5 Year)
p-Index From 2020 - 2025
7.875
P-Index
This Author published in this journals
All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Natur Indonesia Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Sinergitas PkM & CSR Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Ilmu Kefarmasian Indonesia Sarwahita : Jurnal Pengabdian Kepada Masyarakat Unri Conference Series: Community Engagement Journal of Rural and Urban Community Empowerment Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Engagement: Jurnal Pengabdian Kepada Masyarakat Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Jurnal Perikanan dan Kelautan
Mery Sukmiwati
Departemen Teknologi Hasil Perikanan, Fakultas Perikanan Dan Kelautan Universitas Riau
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Physics Public Health Social Sciences Other

Published : 106 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 106 Documents
Search

 4   5   6   7   8 
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

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

Abstract

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.
Improvement of nutritional value of instant noodles By fortifying with catfish (pangasius hypophthalmus) flour Depri Gusriadi; Mery Sukmiwati; Dahlia '
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

This study was intended to evaluate the nutritional value of instant noodlesfortified with catfish flour. Instant noodles were prepared from a mixture of wheatflour (50%), sweat potato flour (10%), egg (15%), salt (0,7%), water (23%),cooking oil (0,3%) and Carboxy Methyl Cellulose (1%). The noodles wereprepared by fortifying the mixture with catfish flour at a level of 0%, 5%, 10%,and 15 % respectively. Instant noodles was evaluated for sensory quality andproximate composition (moisture, protein, carbohydrate, and fat). The resultshowed that instant noodles fortified with 15% of catfish flour has the bestsensory and proximate quality. Moisture, protein, carbohydrate, and fat for theinstant noodles was 3,88%, 36,67%, 21,00%, and 9,03% respectively.Keyword : Catfish flour, instant noodles, Pangasius hypophthalmus
COMPOSITION OF AMINO ACID HYDROLYZATE PROTEIN FROM SEA CUCUMBERS (Paracaudina australis) WITH THE ADDITION OF THE ENZYME ALKALASE Antonius Zulqaiman; Rahman Karnila; Mery Sukmiwati
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

ABSTRACT            Berunok sea cucumber is one of the typical marine biota on Karimun Island that has not been utilized optimally, even though the berunok sea cucumber has a high protein content, which is 6-70% in dry conditions, and is thought to be composed of several specific amino acids. Therefore, the sea cucumber has the potential to be used as a raw material for protein hydrolyzate. The hydrolysis process in the manufacture of hydrolysates more often uses enzymes, because it is safer and more profitable, one of which is the alkalase enzyme. This study aims to determine the composition of amino acids contained in the hydrolyzed sea cucumber protein with alkalase added. The research method used is experimental by conducting a series of experiments. This research consisted of 3 stages, namely: 1) making sea cucumber flour, 2) making protein hydrolyzate, and 3) amino acid analysis. Parameter analysis of this study is the analysis of amino acids. The results showed that the hydrolyzed sea cucumber protein with alkalase added to 17 types of amino acids, consisting of 9 essential amino acids and 8 non-essential amino acids. Keywords: berunok sea cucumber, protein hydrolyzate, alkalase enzyme, amino acid
THE EFFECT OF THE USING OF EXTRACTION SOLUTIONHClAT DIFFERENT CONCENTRATIONS ON THE MINERAL CONTENT OF BLACK SEA CUCUMBAR (Holothuria edulis) Roy Susanto; Rahman Karnila; Mery Sukmiwati
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

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

Abstract

The purpose of the research was to know the effect of the using of HCl at the different concentrations on the extraction of the mineral content of black sea cucumber (Holothuria edulis). The design used was completely randomized design (CRD). The treatment conducted was consisting of three varied concentrations of HCl, namely: P1 (HCl with concentration of 4%), P2 (HCl with concentration of 5%), and P3 (HCl with concentration of 6%). The results showed that the black sea cucumber contained moisture of(86,42%), ash of (3,94%), fat of (0,83%), protein of (7,87%), carbohydrate of (0,94%), calcium of (6,82 mg/100), potassium of (1,04 mg/100), sodium of (9,51 mg/100), magnesium of (11,90 mg/100), phosphor of (0,31 mg/100), and the iron of (4,02 mg/100).Keywoard: Black sea cucumber, Hydrochloric acid, Mineral
Nutritional Value and Consumer Acceptance of Baked Brownies fortified Snakefish (Channa striata) Protein Concentrate Siti Kholijah; Mirna Ilza; Mery Sukmiwati
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

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

Abstract

This research was aimed to determine the effect of fortifying snakefish (Channa striata) protein concentrate in baked brownies on nutritional value and consumer acceptance with different concentrations. The research was conducted in two stages: 1) ​​the production of snakefish protein concentrate, 2) the production of baked brownies with addition of snakefish protein concentrate. The method used in this research was an experimental method, using a completely randomized design (CRD) non factorial. Based on consumer acceptance the results showed that the baked brownies fortified 25% of snakefish protein concentrate (B3 treatment) was the best treatment. Based on proximate analysis that the lowest water content (14.14%) also in the baked brownies fortified 25% of snakefish protein concentrate, while the highest water content (23.54%) was without addition of snakefish protein concentrate (B0 treatment); the highest protein content (22.46%) was in B3 treatment and the lowet protein content (7.22%) in B0 treatment; the highest fat content (17.11%) was in baked brownies fortified 20% of snakefish protein concentrate (B2 treatment), while the lowest (15.67%) was in B0 treatment.    Keywords: Consumer acceptance, baked brownies, protein concentrate, Channa striata.
EKSTRAKSI SENYAWA FENOLIK DAN KANDUNGAN KIMIA PADA RUMPUT LAUT COKLAT (Sargassumsp). Ika Darmila Siregar; Rahman Karnila; Mery Sukmiwati
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

ABSTRAKPenelitianinibertujuanuntukmengetahuikandungankimiadanmendeteksisenyawafenolikpositifpadaekstrakkasarSargassum sp. Metode yang digunakanadalahmetodeeksperimen dengan rancangan acak lengkap (RAL) dengan 3 taraf perlakuan yaitu P1 (rasio pelarut1:3), P2 (rasio pelarut1:6) dan P3 (rasio pelarut1:9). Parameter yang diukuradalahmeliputianalisisproksimat(kadar air, kadarabu, kadar protein, kadarlemak, dankarbohidrat), rendemendananalisisfitokimia. Rangkaianpenelitianiniterdiridari 3 tahap, yaitu 1) preparasibahanbaku. 2) analisisproksimatSargassumsp.3) analisisfitokimia. HasilpenelitianmenunjukkanbahwakomposisikimiaSargassum sp. adalahkadar air 28,20 %bk, kadarabu 33,74 %bk, kadarlemak 4,54 %bk, kadar protein 8,42 %bk, karbohidrat 53,28 %bk. Rendemen P1 1,44%, P2 3,40%, P3 6,34 %. AnalisisfitokimiapadaekstrakkasarSargassum sp.positifterdeteksisenyawafenolik.Kata kunci : Ekstraksi, Fenolik, Sargassum sp. 
THE EFFECT OF DIFFERENT AMOUNTS ADDITION OF SEAWEED (Eucheuma cottonii) FLOUR TOWARD CHARACTERISTICS OF CATFISH (Pangasius hypopthalmus) EMPEK-EMPEK QUALITY Lily Afriyanti; Sumarto '; Mery Sukmiwati
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

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

Abstract

This research was aimed to obtain the best amount of seaweed (Eucheuma cottonii) flour in processing of catfish (Pangasius hypophthalmus) empek-empek from organoleptic quality and chemical analysis aspects. The seaweed (Eucheuma cottonii) was obtained directly from seaweed cultivation in Tanjung Medang water of north Rupat, Bengkalis regency, Riau. This research used completely randomized design, one factor with four levels of treatment 0%, 10%, 15% and 20%. The results of the study was very significant effect on organoleptic value includes the appearance, taste, aroma, texture and chemical values which include water content, fat content, ash content, whereas the levels of protein and calcium were significantly different. Based on parameters tested, the best treatment was the catfish empek-empek with addition 10% of seaweed flour, with appearance (7.99) of light brown colour, fish flavor more pronounced (7.61), fish aroma (7.61), solid, compact and chewy texture (7.26), and 65.97% of water content, 14.10% of protein content, 7.65% of fat content, 4.86% of ash content and 17.18 mg / 100 g of calcium content.Keywords: Empek-empek, Pangasius hypopththalmus, Quality, characteristics, Eucheuma cottonii
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

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

Abstract

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 CONSUMER ACCEPTANCE ON SEAWEED JELLY CANDY (Gracilaria sp) WITH ADDITION OFBEET (Beta vulgaris L.) EXTRACTASNATURAL DYE MATERIAL Liza Mulya Sari; Mery Sukmiwati; Sumarto Sumarto
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

ABSTRACT This study aimed to determine the consumer acceptance of seaweed jelly candy (Gracilaria sp) with the addition of beet extract as a natural dye, and to knowthe optimum concentrationof the extract of the beet in the best jelly candy preferred by consumers. The research method used is experimental by using non factorial complete random design. The treatment conducted was the addition of beet extract at different concentrations(0, 20, 40, and 60 %) The results showed that the addition of beet extracts affected significantly on the organoleptic valueof seaweed jelly candy. Itwas indicated that the addition of beet extract 40% is the best treatment in producing seaweed jelly candy. The characteristics of the best seaweed jelly candy were red colored, fine fibrous and chewy textured, had the beet and seaweed aroma, and the typical sweet taste of beets. This seaweed jelly candy added with beet extract 40% cantained 19.68% water, 3.30%protein, and 7.85% sugar reduction. Keywords:Beta vulgaris L, Extract,Gracilaria sp,Jelly candy.
QUALITY STUDY OF KITIN AND KITOSAN OF KARNAVERSE LOBSTER FRESH WATER (Cherax quadricarinatus) BASED ON MORFOMETRIC LINEN TOBA NORTH SUMATERA PROVINCE Yoanes Namora Sembiring; Mery Sukmiwati; 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

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

Abstract

ABSTRACTThe aim of this research was to determine the characteristics of the quality of chitin and chitosan of fresh water lobster (Cherax quadricarinatus) carapace. The method used was an experimental method with a Completely Randomized Design (CRD) which consists of 3 levels of treatment: large morphometric 13-18 cm, moderate morphometrics 7-12 cm and small morphometric 1-6 cm, with 3 replicates. The parameters used were yield, moisture content, chitosan solubility, deacetylation degree, ninhydrine test and organoleptic test.The results showed that the best chitosan quality was obtained in moderate treatment (7 -12 cm) with yield 90.49%, moisture content 6.10%, deacetylation degree 56%, organoleptic test 5.45%, ninhidrine test 0.5129 g. Keywords: chitin and chitosan, carapace, freshwater lobsters, morphometrics, organoleptics, moisture content..
Co-Authors ', Dahlia ', Desmelati ', Febriandi ', Megawati Ade Olga Dinayah June Adlita Eska Putri Afra Azizah Afriadi Sinaga Alik, Agustinus Tato’ Andarini Diharmi Andi Almer Farrand Noor Angki Angelo Delevio Anita Roza Antonius Zulqaiman Anugrah, Rio Persal Arlika Pebri, Arlika Ayu Agustina Azizah, Afra Bintang, M. Irwan Sapta Purna Bunga M.W Bunga M.W Bustari Hasan Catur Wirawan Chairul Chairul Coki Randi Natama, Coki Randi Dahlia ' Dahlia Dahlia Depri Gusriadi Desi Heltina Desmelati ' Dewita Buchari dhumoli_tampubolon dhumoli_tampubolon Dian Handayani Dimas Prasetia Drastinawati Drastinawati Edison Edison Edison Edison Emma Susanti Enda Mora Faira Yovanie Farkhan, Mochammad Farrand Noor, Andi Almer Fazira, Meisya Amanda Febi Nabila Febriani Melisa Sinurat Febrigusni, Audia Fionasari, Dwi Fryathama, Ilham Ganda Aliem Pakarsya Lubis H Herdini Henni Syawal Heriansyah, Ivan Hotmeriah Padang Ika Darmila Siregar Imam Gusdika Rahman Imam Kristof Octaviaman. H Ira N Sari Ira Sari Irvan Ibrahim Islami, Deri Jan Stepfely Simanjuntak Karnila, Rahman Karnila Kembaren, Bella Billiant J Ananta Lily Afriyanti Liza Mulya Sari M. Alhadid M. Alhadid Mardianto Hidayat Martahan Gabema S Meisya Amanda Fazira Mhd. Ridho Putra Mhd. Taufik Harahap Mirna Ilza Mochammad Farkhan Mohamad Irvan Ibrahim Mohd. Ramadhani MST Siagian, Roy Muhammad Raihan Muhammad Zakiyul Fikri Munisatul Haq N Ira Sari N. Ira Sari N. Ira Sari N. Ira Sari, N. Ira Sari N. Nurjanah Nabellia Nabellia Nabellia, Nabellia Nabila, Febi Nadia Adilla Nefri Nefri Nita Grecia Damanik Nofri Sandria NURHAYATI ' Paradise, Nadia Pendi Parsiholan Gultom Pradina Purwati Putri Noviayu Salsabila Hendri Putri, Dea Arsifah Putri, Indah Prasetya PUTRIANA SARI SIRAIT Rafika Monaliza Reinhard Nuary M. Ambarita Rio Persal Anugrah Rizkha Yana Pratiwi, Rizkha Yana Roy Susanto Salsabila Hendri, Putri Noviayu Salsabila, Unik Hanifah Santhy Wisuda Sidauruk Santika, Jesi Sanusi Ibrahim Sari, Noor Ira Sayyidina Ahmad Zhariif Selpiana Sihombing Septin Alvin Mendrofa Shafa Tasya Rinanda Sherrin Sherrin Simanjuntak, Jan Stepfely Siregar, Riri Andriani Siregar, Rizky Febriansyah Siti Kholijah Siti Nurjanah Siti Salmah Suhardiyanto Suhardiyanto Sumarto Sumarto ' Sumarto Sumarto Sumarto Sumarto Sumarto, Sumarto Suparmi Suparmi Suparmi Suparmi Suparmi Susilawati, Susilawati Syahputri, Erlina Windi tari, Yurina Teddi Seftiadi Azfan Titieu Keumala Sukandar Tjipto Leksono Tjipto Leksono Tjipto Leksono Ulil Amri Vabellina Nuzul Wahyu Oloan Sagala Willy Novfrendy Damanik Winona Oktania Abriestina Wisda Samosir P Yoanes Namora Sembiring Yovanie, Faira Yuliana Yuliana Yusuf Eko Syafti