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EFFECT OF BROCCOLI (Brassica oleracea L.var. italica) FLOUR ADDITION ON CARP FISH (Laptobarbus hoevenii) NUGGET TO CONSUMER ACCEPTANCE Mitra, Siswanda; ', Desmelati; ', 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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This research was conducted on March 2017 in Fishery Products Technology and Fishery Products Chemical Laboratorium Faculty of Fisheries and Marine Sceince Universitas Riau Pekanbaru. The purpose of this study was to determine the effect of broccoli (Brassica oleracea L.var. italica) flour addition on carp fish (Laptobarbus hoevenii) nugget to consumer acceptance. The experimental methode was used in this research which was processing of carp fish nugget with using broccoli flour as a binder. The Completely Randomized Design (CRD) was used as experimental design with 5 treatment levels i.e B0 (0% of broccoli flour), B1 (15% of broccoli flour), B2 (25% of broccoli flour), B3 (50% of broccoli flour), and B4 (75% of broccoli flour). The experiment was repeated for 3 times so that the number of experimental units in this study was 15 units. Based on organoleptic analysis that N2 (25% of broccoli flour) was most preferred by the consumer acceptance, with (appearance 7.542, textures 7.542, odor 7.446 and taste 7.425), moisture content 61.58%, protein content 14.65% , fat content 5.33%, and fiber content 3.03%.Keywords: Broccoli Flour, Nugget, Laptobarbus hoevenii
Pengaruh Penambahan Tahu Pada Bakso Belut (Monopterus Albus) Terhadap Penerimaan Konsumen Armansyah, Michael; ', Desmelati; ', 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

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Penelitian ditujukan untuk mengevaluasi pengaruh penambahan tahu  pada bakso belut (Monopterus albus) terhadap penerimaan konsumen. Sebanyak 4 kg daging belut dan 300 g tahu yang diperoleh dari salah satu pasar di Kota Pekanbaru diolah menjadi bakso. Empat jenis bakso dibuat dari daging belut, telur dan tepung tapioka; dan masing-masing difortifikasi dengan tahu 0 g, 50 g, 100 g, dan 150 g. Produk akhir diamati terhadap penerimaan konsumen dan komposisi kimia. Hasil penelitian menunjukkan bahwa bakso belut dengan penambahan tahu yang difortifikasi dengan tahu 100 g adalah yang paling disukai konsumen. Bakso belut tersebut mengandung: air  52,48%, protein 18,35%, lemak 1,347%, dan abu 5,67.
EFFECT OF ADDITION OF MEAT FISH PATIN (Pangasius hypopthalmus) RENGGINANG PROCESSING OF CASSAVA (Manihot esculenta C) ASSESSMENT OF ORGANOLEPTIC Judith, Febrina; Buchari, Dewita; ', 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 study aims to determine the effect of meat catfish (Pangasius hypopthalmus) on rengginang processing of cassava (Manihot esculenta C) to the organoleptic assessment. The method used is experiment with a completely randomized design consisting of 4 levels of treatment that Ro (without the addition of meat catfish), R1 (75 g of meat catfish), R2 (100 g of meat catfish), R3 (125 g of meat catfish). Catfish fillets are weeded and then ground and washed and grated cassava then drained. Meat that has been creamed catfish mixed with herbs and cassava according to treatment and stir until blended. The dough is mixed with tapioca flour until fused. The dough is molded and steamed for 12 minutes and then dried for 1-2 days in a dryer. Rengginang dried and then fried. The parameters tested is organoleptic and chemical. The results showed that the organoleptic and chemical based rengginang meat catfish are preferred by consumers and good quality is R1 treatment with the addition of 75 g of meat catfish with such criteria (intact, neat, clean, average thickness, brownish yellow color); aroma (little fish); texture (crunchy); and taste (little fish); with a water content of 1.87%, 21.87% protein content, fat content of 33.34% and ash content of 1.68%.Keyword: meat catfish, rengginang.
THE QUALITY CHARACTERISTICS OF SOAP BY USE DIFFERENT SEAWEED Afza, Muhammad Fakhran; Sumarto, Sumarto; Desmelati, Desmelati
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 quality characteristics of soap using seaweed. The research method was carried out experimentally by making soap from various types of seaweed. The research data were analyzed using a T-test analysis of soap made from 15 grams of E. cottonii, 10 grams of E. spinosum, and 15 grams of E. spinosum. The parameters analyzed were organoleptic (appearance, smell, texture), physical test (foam stability, pH), chemical analysis (moisture content, free alkalis, fatty acids, free fatty acids). Research shows that different use of seaweed affects the quality of the soap produced. The use of seaweed E. spinosum as much as 10 grams is the best treatment with the characteristics of soap, namely: it has a bright and clean appearance, fragrance, a hard texture, not sticky, 75.2% foam stability, pH 8.60, 21.86% moisture content, alkaline free 0.40%, 26.37% fatty acids and 0.68% free fatty acids. Keywords: Eucheuma cottonii, Eucheuma spinosum, soap
KAJIAN KEMUNDURAN MUTU IKAN JELAWAT (Leptobarbus hoevenii) SEGAR DENGAN PERENDAMAN DALAM LARUTAN KITOSAN Alparis, Ahmad; ', Edison; ', 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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AbstractThis research was intended to evaluate the deterioration of fresh mad barb (Leptobarbus hoevenii) with soaking in chitosan solution. The method used in this study was the experimental method, with concentration of chitosan solution was 0%; 0.1%; 0.3% and 0.5%. The fresh mad barb (Leptobarbus hoevenii) was evaluated for organoleptic tested; including eye visually, gills, mucous, meat (color and visually), odor and texture; total plate count and total volatile base.The highest concentration of chitosan solution could increased the fish quality of fresh mad barb (Leptobarbus hoevenii). The concentration with 0,5% of chitosan solution was the best treatment; could defend the fish quality on eye parameter for 15 h with value 7.08; gills 12 h (6.72), mucous 15 h (7.00); meat 15 h (7.11); odor 21 h (7.04); texture 15 h (7.12); total plate count 12 h (4.04x105 colony/gram) and total volatile base 21 h (33.07 mg/100 gram).Keywords: mad barb (Leptobarbus hoevenii), fresh fish, chitosan, deterioration
SENSORY EVALUATION AND CHEMICAL CHARACTERISTIC OF CATFISH (Pangasius hypophthalmus) MEATBALL MADE OF DIFFERENT HANDLED RAW MATERIAL Antoni, Muhammad Zaid; 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 purposed to evaluate the sensory and chemical characteristic of catfish (Pangasius hypophthalmus) meatball made of different handled raw material, namely: fresh fish meat, refrigerated fish meat and frozen fish meat. The research methodology used was experimental and composed as non factorial completely randomized design (CRD). The parameters used were sensory value (appearance, odor, taste and texture), proximate chemical composition (moisture, protein and fat), and the value folding test. The result showed that the different raw material handling was significantly affected to all parameters. The best treatment was the using of fresh fish meat as the raw material of catfish (Pangasius hypophthalmus) meatball. It was characteristically appeared circle uniform, without hollow space, and cream white color (7,68), disputrid, characteristically specific fish meatball odor (7,76), characteristically, fish tasted (7,88), solid, compact and elastic texture, (8,12), and folding test criteria was not broken when folded at half and quarter circle (4,73). The fish meatball contained moisture 32, 85%, protein 28,17%, fat 7,96% and ash 8,03 %.Keyword: catfish, refrigeration, freezing, fishball
THE EFFECT OF THE CONCENTRATION SOAKING SOLUTION OF PLANTS ANT NESTS (Myrmecodia pendans) TO THE QUALITY OF CHARACTERISTICS SELAIS (Cryptopterus bicirchis) SMOKE Razi, Muhammad Ar; Loekman, Suardi; ', Sumarto
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

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This research aimed to determite the effect of soaking solution plants ant nests on the quality of fish selais (Cryptopterus bicirchis) smoke, seen from the organoleptic, analysis of the moisture, ash, protein, fat concentration and test the antioxidant activity. The methods used in this research is an experiment that is doing an experiment making fish processing smoke and treatment soaking solution of ant nests with concentration different plants without solution ant nest S0 (0%), S5 (5%), S10 (10%) dan S15 (15%). The research showed that the treatment soaking solution of ant nests on the quality fish selais smoke with concentration 15% (S15) is most preferable treatment with characteristics of appearance is neat, fawn coloured and rather interesting (7.78), texture is compact and dry (7.16), scent is comfortable and the smell of smoke favored (6.79) and sense is tasty and the smell of smoke favored (7.00). For value of the moisture is 27.12% , ash 10.08%, protein 51.76%, and fat concentration 10.07% was and the test result of antioxidants activity is 6.09 mg/mL.Keyword : Solution plants of ant nests, soaking, selais smoked
THE EFFECT OF THE ADDITION OF BROCCOLI (Brassica olaracea l.var italic) ON THE QUALITY OF FISH CARP (Laptobarbus hoevenii) MEATBALLS Gonal, Hendri; Buchari, Dewita; ', 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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The research aimed to determine the influence of the addition of broccoliflour on the quality of fish carp meatballs. The methods used in this study wasexperimental, namely conducting a series of experiments on producing carp fishmeatballs added with broccoli flour as a source of fiber and composed as thecompletely randomized design (CRD). The addition of broccoli flour wasconsisted of four treatment levels, those were B0 (0 g), B1 (20g), B2 (40 g) and B3(60 g), which the weight was calculated from the percentage of fish meat weight.The treatments were repeated three times. The quality of fish meatball wasevaluated for the organoleptic value (consistence, texture, aroma, taste) andchemical composition (water, fat, protein, fiber). The results showed that theaddition of the broccoli in the processing of meatballs carp fish indicated asignificant effect on the consistence, taste and texture, but not to the aroma. Theaddition of broccoli flour also affected to the content of water, protein, fat andfiber. The best treatment was the addition of powder 20 g broccoli for the highestquality of fish meatball. The product was showing neat, clean white greenish, byit’s distinctive aroma of meatballs with the fresh carp fish and the aroma of spiceswas not strong, good taste and juicy, and the texture was chewy and solid. Thechemical composition was showing the content of water 67,52%, protein 16,08%,fat 2,48% and fiber 1,82%.Key words: addition, broccoli flour, carp fish, meatballs
The Effect of Presto Cooking Time on the Organoleptic and Chemical Characteristics of Biang Shredded Fish (Setipinna breviceps) Pratiwi, Rizkha Yana; Sukmiwati, Mery; ', 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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The objective of the research was to determine the effect presto cookingtime on the organoleptic and chemical characteristics of Shorthead hairfinanchovy shredded fish (Setipinna breviceps). The method used was experimentand composed by using completely randomized design and consisted of 4treatments, namely: A0 (biang fish with steamed), A1 (biang fish with presto time75 minutes), A2 (biang fish with presto time 90 minutes), A3 (biang fish withpresto time 105 minutes). The results showed that the best treatment was steamingbiang fish with presto for 105 minutes. The characteristics of the highestShorthead hairfin anchovy Shredded Fish quality was shown brown colored inappearance, fibrous soft and dry rustle textured, very fragrant aroma withoutputrid or rancid odor and very delicious fish and spices tasted, the compositioncontained water 5,79%, ash 5,09%, protein 31,31%, fat 19,25% and calcium330,02 mg / 100 g sample.Keywords: Shorthead hairfin anchovy, Setipinna breviceps, Presto, Shredded fish
STUDY OF CONSUMER ACCEPTANCE OF CHOCOLATE BISCUITS CHOCO CHIPS WITH (Leptobarbus hoevenii) FISH FLOUR Paramita, Cyntia; ', Edison; ', Sumarto
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

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The aim of this study was to determine the consumer acceptance of chocolate biscuits choco chips with addition Leptobarbus hoevenii fish flour About 6 kg Leptobarbus hoevenii obtained from Kampar market was processed into fish flour and chocolate biscuits choco chips was made. Four types of chocolate biscuits choco chips were made from fish flour, mocaf flour, dark chocolate, sugar, butter, milk powder, choco chips and each of treatment was added with 0%, 10%, 20%, and 30% of fish flour. Parameters was observed on consumers acceptance, proximat analysis and activity antiokxidant. The result showed that the chocolate biscuits choco chips added with 30% of Leptobarbus hoevenii fish flour was the best treatment and preferred by consumers with 3,14% of water, 0,42% of ash, 12,95% of protein, 21,56% of fat, 60,59% of carbohydrate and 11,43% of activity antiokxidant (IC50).Keywords: Leptobarbus hoevenii, chocolate biscuits, fish flour, consumers acceptance.
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 Badriah, Siti 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 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