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Fakultas Ushuluddin IAIN Sulthan Thaha Saifuddin Jambi
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Effect of Fortification of Sour Anchovy Flour (Stolephorus sp.) in the Manufacture of Stick towards Consumer Acceptance Ambarita, Befrison Utama; Sumarto, Sumarto; Sari, N. Ira
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

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ABSTRACT            Thisresearchwas intended to determine the effect of fortificatonof sour anchovy (Stolephorus sp.)flour in the manufacture of the stick towards consumer acceptance.The treatment provided consists of P0 (without fortificaton ofsour anchovy flour), P1 (fortifications of 40 grams of sour anchovy flour), P2 (fortifications of 60 grams of sour anchovy flour), P3 (fortifications of 80 grams of sour anchovy flour). Analysis parameters observed were sensory/consumer acceptance (appearance, odor, texture, and flavor) and proximate (moisture, protein, ash, fat, and carbohydrat contents). Based on this research, fortifications of 60 grams of sour anchovy flour (P2) produced the best sticks / preferred by 74 panelists (92.5%) with the appearance criteria was brownish yellow (3.27), the odor criteria was typical ofstickand odor of sour anchovy flour rather felt (3.50), the texture criteria was dry and crispy texture (3.07), the flavor was savory and sour anchovy flour was rather pronounced (3.32),  with moisture, protein, ash, fat, and carbohydrate content was 5.33%, 10.62%, 3.83%, 28.57%, and 51.64%, respectively.Keywords: Stick,Flour, Stolephorus sp 
STUDY ON THE CONTENT FORMALINFRESH (Restrelliger Sp) CONTAINEDMARKET OF PEKANBARU CITY Wardhana, Akbar; Mus, Sukirno; ', 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

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This study aimed to evaluate the safety quality fresh Restrelliger Spsold in the market around of Pekanbaru. Fresh Restrelliger Sp obtained from 5 traditional markets and 3 modern market in the city. A total of 24 samples were analyzed on the content of Formalin, Coliformbacteria, and Vibrio Spbacteria. pH condition. The results of the study concluded that there was no evidence of illegal ussing food additives ( formalin ) in all of the market around of Pekanbaru. No Coliform bacteria and Vibrio parahaemolitycus on fresh Restrelliger Sp. whereas the V. cholerae bacteria found in one sample. In one of the market. The results of the analysis of pH show that the range of pH amount 5.67 to 6.15.Keywords: Restrelliger Sp, Fish Quality, Formalin
UTILIZATION OF THE VISCERAL ORGANSOF CATFISH (Pangasius hypoptalmus) ADDED TO BANANA PEEL (Musa acuminata balbisiana) TO PRODUCELIQUID ORGANIC FERTILIZER Fryathama, Ilham; Sukmiwati, Mery; ', 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 study aimed to obtain liquid organic fertilizer produced from the visceral organs of catfish added to banana skin for enriching the macro elements N, P, and K.The method used in this study was the experimental. Parameters used were the value of pH, nitrogen, phosphorus and potassium. The experimentwas composed as completely randomized design (CRD), and the treatment was addition of banana peel which varied into 4 different amoun, namely: without the banana peel (K0), banana peel 100 g (K1) banana peel200 g (K2), banana peel 300 g (K3), and then fermented for 13 days. The results showed that the bestliquid organic fertilizer was produced by the treatment of addition of banana peels 300 g (K3). The characteristics of the fertilizer were pH value of 6.97, the content of nitrogen was 3.02%, phosphoruswas 1.55% and potassium was 3.15%. The pH value, the content of nitrogen and potassium were met to the standard, while the content of phosphoruswas not met the standards of Agriculture No. 70 Permenten SR.140 / 10/2011.Keywords:Produceliquid organic fertilizer, banana speeel, the value of n, p, k
The effect of by catch fish additionin cassava (manihot esculenta crant) nugget preparation on consumer acceptance Simarmata, Okto Oloan F; ', Suparmi; ', Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This study was intended to evaluate the consumer acceptance on cassava nugget was added with trash fish meat. Trash fish consist of Rastrelliger sp, Epinephelus bleekeri, Engraulidae and Eleutheronema tetradactylum. Those fish was taken from fishermen in Sibolga. The fish was eviscerated and minced. Four types of nugget were prepared from a mixture of cassava 45,10%,tapioca flour 6,76 %, egg 45,10 %, msg (Monosodium glutamate) 0,23 %, white onion 1,35 %, salt 1,01 %, sugar 0,45 % and each types of the nugget was added with fish meat at a level of 0%, 10%, 20% and 30%. The nugget was evaluated for consumer acceptance. The nugget added with 30% fish meat was the most preferable. Moisture, protein and bacterial count of the nugget was 47,03%, 11,76%, and 4,1 respectively.Keywords: Cassava, by catch fish, consumer acceptance.
CONSUMER ACCEPTANCE OF JERKYMINCED AFRICAN CATFISH (Clarias gariepinus) MEAT MIXED WITH SAGO FLOUR Aisyah, Siti; ', Suparmi; ', 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 was aimed to determine the consumer acceptance of jerky minced African catfish (Clarias gariepinus) meat mixed with varied amounts of sago flour. This research was conducted by using the experiment method. The treatments were the mixing of minced fish meat with sago flour at different amounts, namely: D0 (100 g of tapioca as a control, D1 (50 g of sago flour), D2 (100 g of sago flour), and D3 (150 g of sago flour). The results showed that the mixing with 50 g sago flour (D1) was producing the highest consumer acceptance of the jerky catfish meat The organoleptic characteristics of the product was showing the light brown and savory color, tasty, balanced spice taste, torn and chewy texture, and have typical aroma of spices. It contained 41.6% moisture, 2.23% ash, and 20.98% protein.Key words: consumer acceptance, Clarias gariepinus, jerky meat, sago flour
QUALITY CHARACTERISTICS OF SNAKEHEAD FISH (Channastriata) NOODLES WITH THE ADDITION OF AGAR-AGAR FLOUR Dayani, Rahmi; Sumarto, Sumarto; Dewita, Dewita
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 aims to determine the effect of adding agar-agar flour to the quality of snakehead fish noodles and determine the amount of agar flour in producing the best quality of snakehead fish noodles. The research method was experimental with the processing of snakehead fish wet noodle with the addition of agar-agar (commercial) flour in different quantities. The research design was a completely randomized design (CRD) consisting of 4 treatment levels, without the addition of agar flour (M0), the addition of agar flour 3 g (M1), 5 g (M2), 7 g (M3). Analysis parameters of organoleptic, moisture content, ash, fat, protein, carbohydrates, and crude fiber. The results showed that the addition of agar-agar flour (commercial) had a significant effect on the 95% confidence level of the quality of snakehead fish noodles. The best treatment is agar-agar 5 g (M2) in producing quality characteristics of fish noodles. The noodles have a bright yellow color, distinctive aroma of fish and agar-agar, and chewy texture and elastic, has a savory taste and an agar-agar taste; snakehead fish noodles have 35.62% moisture, 0.51% ash, 12.79% protein, 1.19% fat, 53.35% carbohydrates, and 1.45% fiber. Keywords: agar-agar flour, Channa striata, fish noodles
THE EFFECT OF ADDING FLOUR WHITE OYSTER MUSHROOM (Pleurotus ostreatus) NUGGET IN FISH PROCESSING (Euthynnus affinis) ACCEPTANCE OF CONSUMER Yuli, Herlima; Sari, N. Ira; ', 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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The purpose of this study was to determine the effect of oyster mushroom flour on the processing of tuna fish nuggets on consumer acceptance. The method used is an experimental method of conducting additional experiments flour oyster mushroom on the processing of tuna fish nuggets with 0, 5, 10, and 15 g concentrate. The parameters tested in the study is the organoleptic (taste, appearance, odor / aroma and texture) and the analysis (moisture, protein, fat, and fiber). Based on the tested parameter, tuna fish nuggets with the addition of white oyster mushroom flour 10g (N2) is the best treatment with the criteria in such a golden yellow color 3.66, distinctive flavor and a little tunny TJTP with the average value 3.46, soft and slightly crunchy texture 3.67 as well as a distinctive aroma wafted tuna with an average of 3.43 water content of 54.53, 16.84 protein content, fat content and levels of 1.49 fiber by 32.10.Keyword: nuggets, tuna, white oyster mushrooms
Study on the Effect of Oyster Mushroom Flour Addition on The Quality of Mackerel Tuna (Euthynnus affinis) Meatball Nefitri, Allenty; Sari, N Ira; ', 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 was aimed to study the effect of oyster mushroom flour addition on mackerel meatball quality. The research design used was completely randomized design (CRD) non factorial which consisted of 4 treatments: without oyster mushroom flour (T0), 2% of oyster mushroom flour (T1), 4% gram oyster mushroom flour (T2) and 6% oyster mushroom flour (T3). The parameters used were sensory analyses, chemical analysis, and fiber content. The results showed that oyster mushroom flour addition to mackerel meatball processing affected on the appearance, texture, taste and chemical characteristic, however did not affect on the aroma and folding test value. The best treatment was addition of 4% oyster mushroom flour (T2), which was showing the sensory characteristic of intact and clean appearance with bright white cream color, the fish aroma was not strong, elastic and solid textured, and delicious fish tasted. The product contained 67.52% water, 2.91% ash, 16.08% protein, 2.59% fat and 3.0% fiber.Keywords: mackerel tuna fish, meatball, oyster mushroom flour
THE ADITIONS EFFECT EXTRACT BASIL LEAVE OF POWERWARE PARROT FISH (Oreochromis Niloticus) FRESH Dwetro, Gilbert Rival; ', Suparmi; ', 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

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The effect of the addition of basil leaf extract to the durability of fresh tilapia (Oreochromis niloticus) has been done in May 2017. This research aims to determine the effect of addition of basil leaf extract to the durability of fresh tilapia fish. The method used in this research is experimental method that is to preserve fresh tilapia fish with the addition of different basil leaf extract. The design used was non factorial group randomized design (GRD) with 4 treatment levels is without basil leaf extract (T0), 50 ml basil leaf extract solution (T1), 75 ml basil leaf extract solution (T2), basil leaf extract solution 100 Ml (T3), while as the group is the long immersion that is 0 hours, 3 hours, 6 hours and 9 hours. Based on the preservation level, the best value of organoleptic T3 from each treatment is seen from the values of rupa, aroma, and texture are 6.8, 6.9 and 7.1, respectively, with the characteristics of whole shape, no defect, less brilliant color and tight skin, neutral specific type odor, Compact texture, less dense and less elastic and pH value 6.56, TPC value 3.52Cfu and TVB value 15.25 mgN / 100g.Keywords: Tilapia Fish, Quality of Fish, Basil Leaf
THE EFFECT OF SEAWEED (Eucheuma cottonii) ADDITION TO THE QUALITY OF WETNOODLE Adha, Windara Nur; Loekman, Suardi; ', 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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The purpose of this research was to determine the effect of seaweed (Eucheumma cottonii) addition to the quality of wet noodles. The benefits of this research was to provide information about processing of wet noodles with adding seaweed flour. This study was conducted using a completely randomized design (CRD) with 4 levels treatments, M0 (withoutseaweed flour), M1 ( 5% seaweed flour), M2 ( 10% seaweed flour ), M3 ( 15% seaweed flour ) , The parameters tested were organoleptic, proximate analysis, and analysis of Total Plate Count analysis. The best treatment based on organoleptic analysiswas adding10% of seaweed flour (M2) with appearance 7.48, texture 7.08, odor 6.84, and flavor 6.92), and water content of 46.3% , protein content 5.3%, fat content of 1.98, and crude fiber 10.6%.Keywords: wet noodle, seaweed, flour, quality
Co-Authors ', Desmelati ', Edison ', Suparmi A.A. Ketut Agung Cahyawan W Aan Komariah Abdiyantoro, Restu Abdul Azis Wahab Abubakar Abubakar Aciu, Lia Elena Adeko, Uun Adiguna, Syabrina Afza, Muhammad Fakhran Agusti, Sabrina Ria Agustina, Farhanida Ahmad Alparis Aidah, Sakinah Aini, Jannatun Akbar Wardhana Aldi Hafiz Siregar Aliusman Mardi Efendi, Aliusman Mardi Allenty Nefitri, Allenty Amalia, Noka Ima Ambarita, Befrison Utama Andarini Diharmi Andika, Joko Anggerti, Idelia Anjani, Fajrivamukti Cahya Aprianty, Deris Arianto, Sofyan Asep Suryana Azwar, Beni Azzahra, Nur Fadhilah Azzuhra, Syafira Diah Bachtiar, Agus Bachtiar, Raden Agus Baehaqi Bahri, Ishmatullah Betari, Ajeng Binti Khairuddin, Haniza br Bangun, Feby Frisca br Bangun Frisca Budhi Pamungkas Gautama, Budhi Bustari Hasan Cepi Triatna, Cepi Cyntia Paramita, Cyntia Daffa, Fauzan Gymnastiar Daheri, Mirzon Dahlia Dahlia Dayani, Rahmi Dedi Iskandar Desmelati Desmelati Dewi Purnama Sari Dewita Dewita Dharmariska, Dharmariska Diding Nurdin, Diding Dina Hajja Ristianti, Dina Hajja Djohar, A. Dwetro, Gilbert Rival Edison Edison Eko Hari Purnomo Emmi Kholilah Harahap, Emmi Kholilah Fahmi Hafid Fahmi, Arfani Fernando Fahri Hidayat Faradilla, Shella Farell, Evan Fatimah, Ely Febrina Judith, Febrina Fitri, Mega Fryathama, Ilham Gaol, Ade Usbet Lumban Gonal, Hendri Gorni, Richard Lionel Hamengkubuwono Hamengkubuwono Hardiwinata, Hardiwinata Hartini Hasanah, Misnatul Herlima Yuli, Herlima Hermayeni, Java Silvia Herry Kurniawan Heryana, Karyat Hidayat Hidayat Hidayati, Aulia Husein, Rheza Aryanda I Nyoman Adi Putra Indrawari, Karliana Jaizna, Muhammad Nabiel Johar Maknun, Johar Jumira Warlizasusi Kamelia, Emma Karimah, Ima Karnila, Rahman Karnila Kartika Lestari, Kartika Khairun Nisa Kholilah Harahap, Emmi Kholilah, Emmi Kunaepah, Uun Kusen Kusen, Kusen Lestari, Afifah Sri Lia Nurcahyani Listiana, Yufita Lusi Kristiana M Lumbantobing, Julio Manurung, Asra Mawarna Br Mariani, Dini Mawaddah, Nursalis Mery Sukmiwati Michael Armansyah Michael Michael Mitra, Siswanda Mj, Febriza Muhammad Ar Razi, Muhammad Ar Muhammad Zaid Abrar, Muhammad Zaid Muhammad Zaid Antoni, Muhammad Zaid Muhammad Zakiyul Fikri Mukhlishah, Mukhlishah Mulana, Wenny N Ira Sari N. Ira Sari N. Nurjanah Nanang Fattah Nari, Pameria Papuani Nofri Sandria Novita Sari Nuraeni, Irma Okto Oloan F Simarmata Panggabean, Anisa Suryani Pankham, Sumaman Pareng Rengi Permatasari, Mutiara Pratiwi , Ade Pratiwi, Ade Pratiwi, Risa Prihatin, Eka Prihatiningrum, Ika Sukma Purwiyatno Hariyadi Rabbani, Farhan Ar Radiati, Ani Rahadian, Yan Rahmah, Mitahul Rahmatullah, Arief Rajasalam, Khadafi Ripo Rajassalam, Khadafi Ripo Raju, Raju Rangkuti, Ahmad Kamil Ratnata, I. W. Rendi Arbian, Rendi Rianti, Ernita Rifanto Bin Ridwan Rio Maisaputra, Rio Riwanda, Wahyu Rizkha Yana Pratiwi, Rizkha Yana Rozak, Lili Abdullah Rukmini, Reni Dianti Sahib, Abdul Saipul Annur Santhy Wisuda Sidauruk Saputra, Aldy Saragih, Eva Ade Rahmi Sari, Cahya Nila Sari, Cindy kemala Sasmita, Firdamdam Satrianto, Rizki Siahaan, Daniel Aliansyah Sidauruk, Shanty Wisuda Simanjuntak, Lioni Veronika Br. Siregar, Rizky Febriansyah Siti Aisyah Siti Badriah Suardi Loekman Sudiono, Nanang Sukatno Sukatno, Sukatno Sukirno Mus Suparmi Suparmi Suryana Suryana Suryo, Joko Sutarto Sutarto Syafriani, Ellya Syafryadin, Syafryadin Syahdani, Farhan Syahputra, Muhammad Fikri Tjahja Muhandri Tjipto Leksono Tresna Dewi, Ayu Amalia Tri Wulandari Udin Syaefudin Saud, Udin Syaefudin Usmar, Ali Utami, Attahirah Wahyu Widiasari, Kiki Wina, Andra Windara Nur Adha, Windara Nur Yadi Mulyadi Yahya, Slamet Yana, Leli Yurika, Tince Ajeng Yusefri, Yusefri zulfa, indana