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All Journal Jurnal Pembangunan Pendidikan: Fondasi dan Aplikasi Jurnal Ilmiah Farmasi EKSAKTA: Journal of Sciences and Data Analysis Berkala Perikanan Terubuk Jurnal Kesehatan Reproduksi Jurnal Ekologi Kesehatan Journal of Education and Learning (EduLearn) Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Jurnal Matematika & Sains LINK Jurnal Ilmiah Universitas Batanghari Jambi INKUIRI : Jurnal Pendidikan IPA Adi Widya : Jurnal Pengabdian Masyarakat KEUDA : JURNAL KAJIAN EKONOMI DAN KEUANGAN DAERAH Jurnal Kebidanan Indonesia Patria : Jurnal Pengabdian Kepada Masyarakat Edudikara: Jurnal Pendidikan dan Pembelajaran jurnal abdimas saintika jurnal dikdas bantara Proceeding Biology Education Conference Midwifery Care Journal Jurnal Pengabdian Mandiri JURNAL AGROINDUSTRI HALAL Pancaran Pendidikan Gaster Jurnal Bintang Pendidikan Indonesia Simpati: Jurnal Penelitian Pendidikan dan Bahasa Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Jurnal Sains Student Research Sintaksis: Publikasi Para Ahli Bahasa dan Sastra Inggris Jurnal Riset Rumpun Ilmu Pendidikan (JURRIPEN) Pragmatik : Jurnal Rumpun Ilmu Bahasa dan Pendidikan International Journal of Community Engagement and Development Quantum Wellness : Jurnal Ilmu Kesehatan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Jurnal Ilmiah Nusantara Jurnal Intelek Insan Cendikia Hadlonah : Jurnal Pendidikan dan Pengasuhan Anak Jurnal Penelitian Pendidikan International Conference on Digital Advanced Tourism, Management, and Technology
Suparmi Suparmi
Program Studi Ilmu Fisika, Program Pascasarjana Universitas Sebelas Maret Surakarta
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Journal : Berkala Perikanan Terubuk

 1 
THE EFFECT OF ADDING DIFFERENT AMOUNT OF SAGO FLOUR FOR THE QUALITY OF REBON SHRIMP SILAGE (Acetes erythraeus) Daffa Ramadhan; Dewita Dewita; Suparmi Suparmi
Berkala Perikanan Terubuk Vol 49, No 3 (2021): November 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.3.1289-1298

Abstract

Silage can be produced in two ways, namely chemically and biologically, followed byfermentation. Biological silage production is a fermentation process that utilizes certain microbes (lacticacid bacteria) by adding carbohydrate sources. The lack of carbohydrate content in fresh rebon shrimp canbe added sago flour as a source of carbohydrates. The study aimed to determine the effect and amount ofaddition of the best sago flour on the quality of rebon shrimp silage. The method used in this research wasexperimental method, namely conducting to produce rebon shrimp (Acetes erythraeus) silage using 10%L. plantarum bacteria of the weight of rebon shrimp used. The treatment used was the addition of differentamounts of sago flour of which consisted of 4 treatment levels, each: P1 (10%), P2 (20%), P3 (30%), andP4 (40%). The experimental design used was a non-factorial Completely Randomized Design (CRD) with3 replications. Data from observations were analyzed using ANOVA test and Turkey’s HSD test, each at a99% confidence level. The best treatment was P4 with proximate including: 17.13% protein content,0.95% fat, 74.02% water, and 1.08% ash. Furthermore, the pH value was 4.7 and the total lactic acidbacteria was 1.36 x 107 cfu/mL. Eventually, the addition of different amounts of sago flour can increasethe quality of rebon shrimp silage.
CONSUMER ACCEPTANCE STUDY OF SEAWEED CUP CAKE (Eucheuma Cottonii) Asmawati Widya Lestari; Dewita Dewita; Suparmi Suparmi
Berkala Perikanan Terubuk Vol 48, No 3 (2020): November
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.48.3.687-698

Abstract

Penelitian ini bertujuan untuk mengetahui studi penerimaan konsumen terhadap cup cake rumput laut. Rumput laut Eucheuma cottonii diperoleh dari pasar kodim, Pekanbaru. Penelitian ini dilakukan dengan menggunakan metode Rancangan Acak Lengkap (RAL) satu faktor dengan 4 taraf perlakuan 0%, 10%, 20% dan 30%. Hasil penelitian berpengaruh sangat nyata terhadap nilai organoleptik meliputi rupa, rasa, aroma, sedangkan tekstur tidak berbeda nyata dan nilai kimia yang meliputi kadar abu, kadar protein dan kadar serat kasar sedangjan kadar air dan kadar lemak tidak berbeda nyata. Berdasarkan parameter uji perlakuan terbaik cupcake dengan penambahan tepung rumput laut 20% dengan rupa 6,72 warna hijau kecoklatan, rasa 6,69 sedikit manis, aroma 7,00 aroma tepung rumput laut, tekstur 6,73 padat sedikit lembut dan kadar air 18,13 %, kadar protein 14,88 %, kadar lemak 0,26%, kadar abu 1,00 %, serat kasar 4,49 %.
MUTU ORGANOLEPTIK DAN KIMIA PETIS UDANG REBON (Mysis relicta) DENGAN PENAMBAHAN GARAM DAN LAMA PEMASAKAN BERBEDA Dahlia Dahlia; Suparmi Suparmi; Desmelati Desmelati; Santhy Wisuda Sidauruk
Berkala Perikanan Terubuk Vol 49, No 3 (2021): November 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.3.1333-1342

Abstract

Shrimp paste is a source of protein because the protein of shrimp paste has a high protein (15-20 g/100 g). However, shrimp paste is only consumed as a flavor and seasoning mixture. The study was aimed to determine the quality of organoleptic and chemical of shrimp paste using the difference of salt and cooking time. The used method was an experimental method with a factorial Completely Randomized Design (CRD) consisting of 3 treatments, namely A1 (10 g salt), A2 (15 g salt) and A3 (20 g salt). Meanwhile, cooking time was 30 minutes, 45 minutes, and 60 minutes. The tested parameters were organoleptic (flavor, odor, texture, and appearance), proximate (moisture, ash, protein, and fat), and pH. The results showed that the interaction between 15 g salt and 45 minutes of cooking time was the best treatment with the organoleptic of 7.29 flavor (shrimp taste slightly reduced, less salty), 7.59 odor (the specific odor of shrimp paste), 7.21 texture (thick, homogenous, soft), 7.63 appearance (blackish brown). The proximate of shrimp paste was 38.12% moisture, 3.05% ash, 9.68% protein, 0.72% fat, and 7.05 pH.
VARIOUS COLOR OF JELAWAT (Leptobarbus hoeveni) FISH SAUSAGE Suparmi Suparmi; Sumarto Sumarto; Desmelati Desmelati
Berkala Perikanan Terubuk Vol 49, No 1 (2021): Februari 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.1.805-812

Abstract

The purpose of this research was to determine the chemical quality and consumer acceptance of the staple fish sausage fortified with natural dyes, namely carrot extract and red spinach extract. The research method used was experimental design (CRD), as the treatment was S0 (Jelawat fish meat). ), S1 (Jelawat fish meat added 20% red spinach extract), S2 (Jelawat fish meat added 20% carrot extract). From the results of the study of the preference test, it is known that the Jelawat  fish sausage with the addition of 20% carrot extract (S2) was preferred by consumers with a percentage (87.50%) with very like criteria and percentage (6.25%) like criteria. Organoleptic values are taste (8.0), aroma (8.5), appearance (8.3) and texture (8.6). The nutritional content of Jelawat sausage added with carrot extract was higher than the other treatments, with protein content (15.43%) moisture content (55.32%) fat content (2.43%) ash content (6.19%) and carbohydrate content (20.63%). The characteristics of the sausage are thick and brass colored, fishy aroma and carrot aroma is more dominant, fish taste is slightly sweet and carrot-like, while the texture is dense and elastic.
THE INFLUENCE OF DIFFERENT PACKAGING MATERIALS ON QUALITY OF PANGASIUS CATFISH DENDENG (Pangasius hypopthalmus) STORED AT ROOM TEMPERATURE Desmelati Desmelati; Suparmi Suparmi; Alvian Dinata
Berkala Perikanan Terubuk Vol 41, No 1 (2013): Februari 2013
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (49.109 KB) | DOI: 10.31258/terubuk.41.1.53-61

Abstract

The objective of this research was to determine the quality changes ofpangasius catfish dendeng packaged in a plastic bag of high density polyethylene(HDPE), low density polyethylene (LDPE) and aluminum foil during roomtemperature storage. Pangasius catfish weighing 250 – 300 each was taken from afish market in Pekanbaru. The fish was processed for dendeng; and the fishdendeng was packaged in a plastic bag of HDPE, LDPE and alumunium foil; andstored at room temperature for 35 days. The fish dendeng was evaluated forsensory value, moisture, fat and total mould every 0, 7, 14, 21, 28 and 35 days.The results showed that the quality of fish dendeng packaged in HDPE and LDPEdecreased faster than that packaged in aluminum foil. Sensory value packaged inHDPE, LDPE and alumunium foil at initial to the end of stroage was 6,85 – 5,89;6,88 – 5,64; 7,26 – 5,92. Moisture content, fat and total mould of fish dendengpackaged in aluminum foil during storage was 6,60 -11,40 %; 7,30 – 1,70 %;4,0 x103 – 5,9 x 104 respectively; dendeng packaged in HDPE was 6,90 - 11,70 %;9,60 – 1,80 %; 4,1 x 102 – 7,2 x 104 respectively; and dendeng packed in LDPEwas 7,60 - 11,90 %;6,90 – 1,90 %; 3,8 x 102 – 3,9 x 105 respectively.Keywords : Pangasius catfish dendeng, high density polyethylene, low density polyethylene and aluminum foil, sensory evaluation, moisture, fat, mould.
Storage Time of Freshwater Lobster (Cherax quadricarinatus) with Green Betel Leaf Anesthesia (Piper betle L) Muhammad Haekal Tiftazani; Suparmi Suparmi; Sumarto Sumarto
Berkala Perikanan Terubuk Vol 50, No 3 (2022): November 2022
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.50.3.1619-1623

Abstract

Freshwater lobster (Cherax quadricarinatus) is a freshwater fishery commodity that has a very promising selling price. The price of live freshwater lobster can be sold up to Rp. 250,000/kg and frozen to death at a price of Rp. 100,000 in Pekanbaru. The export value of lobster commodities in Indonesia grows by an average of 3.54% per year. One way to maintain the life of the lobster during the lobster export process is by means of a dry system of live transportation. Giving natural anesthetics can use green betel leaf extract. The purpose of this study was to determine the storage time of freshwater crayfish (Cherax quadricarinatus) given natural anesthesia with green betel leaf extract (Piper betle L). This study used a laboratory experimental method with a non-factorial completely randomized design (CRD) as the treatment was storage time consisting of 4 levels of treatment, namely 6, 12, 18, and 24 hours and repeated 3 times. The test parameters of this study were the length of time awake, survival, and body weight loss of lobster during storage. The best treatment in this study was K2 a storage time of 12 hours getting survival rates of up to 90% and body weight loss during storage of 3%.
Proportion and Characteristics of Amino Acids Flavoring Powder for Biang Fish (Ilisha elongata) Aulia Hidayati; Sumarto Sumarto; Suparmi Suparmi
Berkala Perikanan Terubuk Vol 51, No 1 (2023): Februari 2023
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.51.1.1780-1787

Abstract

This study aims to determine the proportions and characteristics of amino acids for the flavoring powder of the fish with different concentrations of the fish meal. The method used in this research is an experiment of making fish seasoning powder with the use of ingredients consisting of fish meal, onion, garlic, iodized salt and white pepper with a non-factorial completely randomized design consisting of 4 levels of treatment, namely P0 (0 grams of powder biang fish), P1 (60 grams of powder biang fish), P2 (70 grams of powder biang fish), P3 (80 grams of powder biang fish). The results showed that the proportion of fish meal was 23% and the analysis of types and levels of amino acids produced 9 types of essential amino acids with the highest number found in isoleucine 0.882% and 8 types of non-essential amino acids with the highest amount found in glutamic acid, namely 1,337 % .
Co-Authors Abdul Majid Abdurrahman Afifi Achmad Noerkhaerin Putra Adhariyah Adhariyah Ahmad Suni Aksin Munawar Alfath Rosyada Rokhim Alvian Dinata Amal Fadholi Aminuyati Amsal Rijal Nasution Ananda Feby Anaya Syifa Wibowo Andalan Tri Ratnawati Andalan Trin Ratnawati Andri Juwira Anwar Anissa Rizkianti Annisa Indah Damayanti Annisha Dyuli Adha Annora Rama Evaretta Arif Setiadi Tamimy Aris Santjaka Asih Triastuti Aslamiah Aslamiah Asmawati Widya Lestari Asri Sudaryati Astrid Indah Istiningrum Atna Fresh Violina Marrysca Aulia Faradila Aulia Hidayati Ayuningtias widia putri Baskoro Adi Prayitno Candra Arjuna Cari Cari Celia Cinantya Charles Parningotan Haratua Simanjuntak Daffa Putra Asnanda Daffa Ramadhan Dahlia Dahlia Dahlia Dahlia Dania Rahma Danny Handoko Danny Handoko Darwin Suar Bhekti Dedi Arisandi Desmelati Desmelati Dewi Ratnasari Dewita Buchari Dewita Dewita Dian Febi Yolanda Dinda Legita Dwi Sari Ida Aflaha Dwi Wendra Dya Qurotul A’yun Edison Edison Elma Novianti Erminingsih Erminingsih Ervian Arif Muhafid Faizal Dani Setiawan Farihatul Faizah Laela Fina Rahmadhani Fitri April Yanti Fitria Wahyu Pinilih Franklin Yobel Sitohang Fuadi Susilo Galuh Juniarto Gema Asti Melinda Hady Anshory Hanum Syifa Rafsanjani Hapsari, Wanodya Hasnah Dewi Nasution Hasyim Hasyim Heny Lestary Herman Ari Martono Herry Kiswanto Hikmah Hikmah Hildagardis Meliyani Erista Nai Holyness Nurdin Singadimedja Ibrahim Teguh Prawira Ika Saptarini Indarwati Indarwati Indhah Permatasari Indica Yona Okyranida Ira Sari Ira Sawitri Irsan Taufik Jamhari Jamhari Jesika Gembira A Rajagukguk Julian Suhrawardi Karnila, Rahman Karnila Katimo Katimo Kenti Feoni Alda Sari Khoirotun Asma Kiki Aliandi Siregar Laila Umaya Linda Novitayani Lolyta Fournia Sari M. Haekal Tiftazani Marvel Rolando Simbolon Maryatun Maulida Faza Maya Fitri Zuly Mery Sukmiwati MI Ekatrina Wijayanti Michael Wilson Miftahul Amalia Rizki Mohammad Masykuri Muhamad Irkham Luthfi Ansori Muhammad Adnan Wazan Muhammad Fitrah Raffi Akbar Muhammad Haekal Tiftazani Mujazin Mujazin Mukodi Mukodi Mushelpi Mushelpi Mutiah Pratama Suri N. Ira Sari Nelly Indrayani Nonoh Siti Aminah Novi Dwi Ariani Novita Indriani Nur Rokhim Nurchayati Nurchayati Nurhayati Nurhayati Nurul Desy Saputri Olfat Chesta Adabi Oxzy Yoga Pratama Phopy Dwi Pratiwi Prihantoro Eko Sulistyo Prisca Petty Arfines Purnama Dewi Putri Wardani Purwo Suyono Rafika Monaliza Rahma Dania Rahman Hidayat Rajiv Ramandha Putra Restu Anggraeni Retno Dewi Kurniasari Revi Susanti Rima Angelina Rina SW Risky Amalia Rizki Syakbana Nasution Rokhimin Rokhimin Rosmaniar Rosmaniar S Sukarmin Sahrul Sahrul Santhy Wisuda Sidauruk Sarwanto Sarwanto Sholihah, Andri Nur Siti Masitoh Sitti Halimah Slamed Nuryal Sri Widodo Suciati Sudarisman Sugiharti Sugiharti Sugiharti Sugiharti Sugiyarto Sugiyarto Sujiyani Kassiavera Sukardi Sukardi Sukarmin sukarmin Sukarmin Sukarmin Sukirno Mus Suliman Suliman Sulistyaning Kartikawati, Sulistyaning Sumarto Sumarto Sumiyati Sumiyati Sunarto Sunarto Supriatna Supriatna Tatik Pujiastuti Teguh Sutriono Tri Hartini Trie omitha purba Triyono Triyono Umi Afriana Usman Jujur Siregar V. Sri Sumijati, V. Sri Viska Inda Variani Widha Sunarno Widiastuti Widiastuti Winarni Winarni Wita Oktaviana Yoanes Namora Sembiring Yoga Rakasiwi Pratama Yulia Dewi Puspitasari Yusuf Yusuf Zela Arniyanti Zunicha Lany