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STUDY OF GOLDFISH (Cyprinus carpio) BABY CHIPS USING DIFFERENT TYPES OF FLOUR ON CONSUMER ACCEPTANCE Arbian, Rendi; ', 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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Abstract

This research was aimed to determine the using of flour as a binder for goldfish baby chips with appearance, aroma, texture and flavour on consumer acceptance. The treatment for this research was adding of flour, T0 (300 gr rice flour + 100 gr wheat flour), T1 (300 gr rice flour + 100 gr tapioca) and T2 (300 gr rice flour + 100 gr sagoo flour). The parameters was observed for organoleptic test, the crispness and proximate analysis on goldfish baby chips. The result showed that goldfish baby chips with the formulation of rice flour and tapioca flour was most preferable by consumer acceptance, with water content 25.69%, ash content 3.72%, fat content 11.19%, protein content 34.62% and crispness value 3.50.Keywords: Consumer acceptance, Fish baby chips, flour, goldfish.
THEEFFECT OF DIFFERENT COOKING PROCESS OF COMMON CARP FISH MEAT (Leptobarbus hoevenii) ON THEQUALITY OF THE FISH ABON PRODUCED Maisaputra, Rio; ', 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 research was aimed to determine the shelf life of common carp (Leptobarbus hoevenii) fish abon in different processing method, namely steamed and presto. The results showed that the fish abon processed by presto was more preferred by consumers compared to that by steamed. The characteristics of the appearance of the fish abon presto was colored slightly brown, the texture was fibrous rather soft, the odor was fragrant and specific fish abon, and thetaste was delicious and specific abon fish.The chemical characteristic during storagefor 30 days was containing moisture (5.63%), ash (5.58%), fat (20.61%), protein (37.55%), and calcium (3769.58 mg/100g Ca). It also contained bacteria as TPC (total plate count) (4,07 x 104 sel/gram)Keyword : common carp, steam, presto, shelf life
THE STUDY OF THE ACCEPTANCE OF FISH BALL WITH THE ADDITION OF NOURISHMENT OF BANANA KEPOK HEART FLOUR (Leptobarbus hoevenii) Sudiono, Nanang; ', 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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Abstract

This study aims to determine the effect of the addition of banana kepok heart meal to the acceptance of jelly fish ball jelawat. The method used was experiments, with Completely Randomized Design (RAL) of one factor as the treatment was the addition of banana flour banana flour which consists of 4 treatment levels: B0 (without banana flour), B1 (banana flour 25 g) B2 (banana fiber flour 50 g) and B3 (banana flour 75 g). The parameters tested were organoleptic and chemical. The results showed that based on the parameters tested for the best treatment of consumer acceptance of jelly fish tball jelawat was the addition of banana fiber flour 50 g (B2), with the criteria of rounded, uniform, slightly hollow form, creamy brown, compact texture, solid and somewhat chewy, the aroma with the criteria is not fishy, the fish meatball specific is slightly reduced, and the taste is rather tasty, the fish taste less with moisture value 25,86%, protein 15,19%, fat 7,80%, crude fiber 7,73 % and ash content 3.97%.Keywords: banana kepok heart flour, jelawat fish, fish ball
CHARACTERISTIC COMPARISON OF CATFISH(Hemibagrus nemurus) FROM WILD, POND CULTURE, AND CAGE Iskandar, Dedi; Hasan, Bustari; ', 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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Abstract

This research aims to evaluation and compared chemical proximate compositions, NPN, amino acid and fat acid of Hemibagrus nemurus from wild catfish, pond culture and cage. Catfish used is 70 from wild (Kampar river), pond culture, and cage in Paku river, Kampar.Value of catfish was evaluation, value of edible portion, dressing percentage water holding capacity,sensory quality, proximate, non protein nitrogen, amino acid, and fat acid. The research was showed edible portion, dressing percentageand sensory quality was not different between fish habitat,water holding capacity highest was catch from pond culture, followed by fish from cage and wild,protein compositions, and cinder fish from wild was highest, next followed by fish from cage and pond culture. Fat acid contents fish from pond culture more hight of the cage and wild, water contents fish from cage and wild more hight of the pond culture, NPN highest was catch from wild, followed by fish from cage and pond culture. Base on data obtained, it was concluded that amino acid was not different from fish habitat. Fat acid of PUFA more hight on fish cage compared pond culture and wild catch.Keywords : Hemibagrus nemurus, habitat, cage, wild catch, pond culture
Karakteristik Penerimaan Konsumen Dan Mutu Kerupuk Siput Bakau (Terebralia sulcata) Sumarto, Sumarto; Sujoko, Sujoko
Jurnal Perikanan dan Kelautan Vol 15, No 01 (2010)
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.15.01.%p

Abstract

This research conducted to determine the level of consumer acceptance andquality by organoleptic and chemical on mangrove snail crackers (Terebralia sulcata)with different utilization level of meat. Results showed that the addition of mangrovesnail meat affect the level of consumer acceptance, and the highest consumer acceptanceis 78% on crackers with the addition of 30% mangrove snail meat, which significantlyaffect the characteristics of organoleptic quality, flower power and chemical. The besttreatment is the addition of 30% mangrove snail meat with organoleptic qualitycharacteristics are interesting sightings crackers, typical colors (brownish white), typicalsmelly mangrove snail meat and no smell distorted, compact and crunchy texture,distinctive taste of mangrove snail crackers very tasty and delicious. Flower power of themangrove snail crackers reaches 98.29%, with characteristic chemical quality 9.91%water, 9.26% protein, 1.03% fat, 0.92% ash and 198 mg calcium.
STUDY OF CONSUMER ACCEPTANCE OF PATIN FISH NUGGET (Pangasius hypophthalmus) WITH THE ADDITION OF NIPAH FRUIT FLOUR (Nypa futricans) Rangkuti, Ahmad Kamil; Sari, N. Ira; Sumarto, Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 2 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

Abstract                This study aims to determine consumer acceptance of catfish nuggets with the addition of nipah fruit flour and how much the addition of nipah fruit flour received by consumers. The treatments consisted of N1 (75 g tapioca flour), N2 (75 g nipa palm flour), N3 (25 g tapioca flour + 50 g nipa palm flour), N4 (50 g tapioca flour + 25 g nipa fruit flour). The analytical parameters observed were hedonic test (appearance, aroma, taste and texture) and chemical analysis (water, ash, protein, fat and crude fiber). The addition of 75 g nipa fruit flour was the best treatment preferred by panelists as many as 79 (98.75%) with the characteristics of bright yellow appearance, distinctive aroma of nipah fruit, a slight aroma of catfish, delicious and savory taste, taste of nipa fruit, dense texture, compact and chewy.Keywords: catfish nuggets, nipah fruit, organoleptic
A study on packaging selais (cryptoperus bicirchis) catfish savory chips Kurniawan, Herry; ', 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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Abstract

This research was conducted at the Laboratory of Technology ofProcessing and Chemical Fisheries, Faculty of Fisheries and Marine SciencesUniversity of Riau, May 2013. The purpose of the research was to study the typeof packed that can protect the quality of the selais catfish savory chips packed inHDPE and LDPE plastic bags during storage. Selais catfish savory chips weremade by mixture of 2 kg of selais catfish meat (67.8 %), rice flour (25 %), garlic(2 %), pepper (1.5 %), coriander (1 %) , salt (2 %), baking soda (0.3 %) and eggs(0.35 %). The savory chips were packed in HDPE and LDPE plastic bags.Changes in quality of selais catfish savory chips were evaluated for sensory andchemical value every 0 , 5 , 10 and 15 days of storage. The results showed that thesensory values (appearance, aroma, texture and taste) of the selais catfish savorychips packed in LDPE plastic bags decreased faster than that packed in HDPEplastic bag, however both of fish chips were still acceptable up to the end of 15days storage. Moisture content and peroxide value of selais catfish savory chipspacked in HDPE and LDPE plastic bags increased during storage but the valueswas lower for the savory chips packed in HDPE than that of LDPE. Fat content ofthe selais catfish savory chips decreased and peroxide value increased duringstorage. The fat composition of the savory chips packed in HDPE decreased fasterthan that of LDPE. More over, peroxide value increased faster for the savory chipspacked in LDPE than that of HDPE. Peroxide values at the end of storage were9.42 and 7.37 for the savory chips packed in LDPE and HDPE respectively.Keywords: Selais catfish, Fish chips, HDPE, LDPE
AMINO ACID PROFILE OF JELAWAT FISH (Leptobarbus hoevenii) BASED ON THE DIFFERENCE OF HARVESTING TIME Abrar, Muhammad Zaid; ', 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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Abstract

This research aims to know the amino acid profile of jelawat fish based onthe difference of harvest time. Jelawat fish samples divided into three age groups,they are 6, 10 and 14 months old. The fish samples then analyzed the amino acids,proximate levels (water, fat, protein, and ash), water soluble protein (PLA) andsalt soluble protein (PLG). Research’s result from jelawat fish at 6,10 and 14months old has a number of consecutive amino acids 22.91%, 21.59%, 18.78;water content 68.93%, 66.81%, 66.23%; fat content 6.12%, 8.31%, 10.73%;protein content 23.03%, 23.56%, 20.91%; ash content 1.52%, 1.23%, 1.14%; PLAcontent 1.64%, 3.35%, 2.65% and PLG content 2.73%, 3.80%, 3.40%. Theconclusion of this research was jelawat fish at the age of harvest time 6-10 monthsold had the most optimal amino acids and protein content.Keywords: Fish jelawat, harvesting time, amino acids
Study on the Hibernation of Tilapia Fish (Oreochromis niloticus)by Usingthe Extract of Ruku-rukuLeaves(Ocimum sanctum L.)during Dry System Transportation Efendi, Aliusman Mardi; ', Edison; ', 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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Abstract

(Ocimum sanctum L)extract solution used for hibernating tilapia during drysystem transportation. The research was using an experimental method anddesignedrandomized complete design (RCD). The treatment was hibernating thefish by using four kinds and levelsof the concentrationruku-ruku leaves extract,namely: using cold temperatures 10oC (L0), the solution of ruku-ruku leavesextract at the concentration of 10% (L1), 15% (L2), 20% (L3). Parametersobservedwere the quality of the water used during hibernation (temperature, pH, turbidity,CO2 content), the activity of tilapia during hibernation, the changing conditionsoftilapia during transportation, the temperature fluctuations in the packaging box, aswell as the percentage of survival rate of tilapia after awakening. The resultsshowed that the best treatment was the using of ruku-ruku leaves extract at theconcentration of 20% to hibernate the tilapia fish in 15-20 minutes. The mortalityrate of life of tilapia was up to75% during 6 hours transportation.Key words: dry system transportation, foam media,hibernation,leaves extract,Oreochromis niloticus, Ocimum sanctum.
THE INFLUENCING OF EXTRA GELATIN CATFISH’S BONE (Pangasius hypophthalmus) CONCERNING TO THE QUALITY OF DODOL KEDONDONG Siregar, Aldi Hafiz; ', 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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Abstract

This research was intended to evaluate the influence of catfish bone gelatinon quality of dodol kedondong. The fish bone gelatin was taken from thelaboratory of organic chemistry, Bogor Institute of Agryculture. Four types ofdodol were prepared from a mixture of kedondong (19%), coconut milk (62%),sugar (19%), sticky rice powder (19%) and each dodol was added with 0%, 5%,7% and 9% fish gelatin respectively. The dodol were evaluated for sensoryquality, folding test and proximate composition. The result indicated that dodolfortified with 9% fish bone gelatin was the best in quality. Moisture, ash, fat andfolding test of the dodol was 19,88%, 1,36%, 4,45% and 4,29% respectively.Keywords: Pangasius hypophthalmus, gelatin, catfish bone, dodol
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