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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 Criksetra: Jurnal Pendidikan Sejarah 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 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 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
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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STUDI KARAKTERISTIK MUTU BUBUR KONSENTRAT PROTEIN IKAN PATINN (Pangasius hypothalmus) DENGAN PENAMBAHAN TEPUNG RUMPUT LAUT (Eucheuma cottonii) Marvel Rolando Simbolon; Dahlia Dahlia; Suparmi Suparmi
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

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ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung rumput laut terhadap mutu bubur konsentrat protein ikan patin dan konsentrasi penambahan tepung rumput laut terbaik. Metode penelitian yang digunakan pada penelitian ini adalah metode eksperimental dengan melakukan percobaan penambahan tepung rumput laut dengan 4 konsentrasi berbeda yaitu B0 (tanpa penambahan tepung rumput laut), B1 (5g), B2 (10g), B3(15g) ke dalam bubur KPI patin. Parameter analisis pada penelitian ini adalah nilai proksimat (kadar air, kadar karbohidrat, kadar protein, kadar abu, kadar lemak dan kadar serat kasar) dan nilai viskositas bubur. Hasil penelitian ini menunjukkan pengaruh penambahan tepung rumput laut terhadap bubur KPI patin dengan nilai karateristik terbaik yaitu penambahan tepung rumput laut sebanyak 15gr dengan nilai rupa 6.97, nilai aroma 6.12, nilai tekstur 6.97, nilai rasa 6.71; nilai proksimat yaitu kadar air 21,37%, kadar abu 0,06%, kadar lemak 0,18%, kadar protein 4,50%, kadar karbohidrat 73, kadar serat kasar 1,78%; dan nilai viskositas yaitu 83,45cp.Kata kunci:  penambahan, tepung rumput laut, mutu, bubur, KPI
UTILIZATION OF PECEL LELE WASTE AS A RAW MATERIAL OF FISH MEAL Amsal Rijal Nasution; Suparmi Suparmi; Desmelati Desmelati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT Pecel Lele is a deep fried Clarias sp dish. This study aims to obtain fish meal from pecel lele waste by drying, steaming and boiling methods and determine the characteristics of fish meal with the best quality. The experimental design used was a non-factorial Completely Randomized Design (CRD) with 3 replications. The treatments given are drying (L1), steaming (L2) and boiling (L3). The parameters observed were the amount of flour (yield), proximate analysis (moisture, ash, fat, protein content) and chemical analysis (Ca, Mg and Fe content). The results showed that the best pecel leleflour was found in L1 treatment (drying) with the following chemical composition: moisture, ash, protein, fat, calcium and magnesium content was 5.14%, 24.03%, 56.41%, 20.32%, 44.55% 1.43%, respectively. Keywords: Fish meal, proximate analysis, waste
EFFECT OF ADDITIONAL CARRAGENAN ON THE QUALITY OF GRILLED CATFISH (Pangasius hypopthalmus) CAKE Danny Handoko; N. Ira Sari; 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

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ABSTRACTThis study aimed to determine the effect of the addition of carrageenan on the quality of grilled catfish cake by looking at the value of organoleptic, folding test, and proximate value. The method used is the experimental method with a Completely Randomized Design (CRD) consisting of 4 levels of treatment ie 0% carrageenan (K0), 2.5% carrageenan (K1), 5% carrageenan (K2) and 7.5 % carrageenan (K3). The tested parameters were organoleptic (appearance, taste, texture and flavor), folding test and the proximate analysis (moisture, protein, fa, asht content and crude fiber). The results showed that the addition of carrageenan 5% is the best treatment for organoleptic test, folding test and chemical test, with appearance 6.68 (grilled catfish cake is homogen and tight), taste 5.53 (typical taste of grilled catfish cake neither taste of carrageenan), texture 7,03 (grilled catfish cake is chewy), flavor 5,32  (flavor of grilled catfish cake more dominant than carrageenan), folding test4.66 (not crack if folded), with moisture content 43.14%, protein content 9.62%, fat content 1.01%, ash content 1.01% and crude fiber1,33%. Keywords:Grilled catfish cake, carrageenan, organoleptic, proximate 
STUDY ON THE CONSUMER ACCEPTANCE OF THE SEAWEED NORI (Echeuma cottonii) ADDED WITH CATFISH PROTEIN CONCENTRATE (Pangasius hypophthalmus) Hasnah Dewi Nasution; Dewita Buchari; 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

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ABSTRACT This study aimed to determine the consumer acceptance of nori added with different amounts of catfishprotein concentrate. The method used is the experimental method, and the design used was completelynon factorial random design. The treatment was the addition of catfishprotein concentrate to nori (0,  10%, and 15%). The parameters used were organoleptic value (the value of appearance, flavour, texture, and taste), and proximate composition (the content of water, ash, protein and crude fiber). The result showed that the treatment on the addition of 10% catfish protein consentrate to the seaweed (Euchema cottoni) was indicating the highest consumer acceptance.The best nori was characterized by thehighest value of sensory characteristics, those were good taste, compact texture and typical ofnori. The noricontained water 13,10%, ash 1,55%, protein 9,96%, and crude fiber 18,36%. Keywords: Fish Protein Concentrate, Organoleptic, Parameters, Proximate
STUDY ON MANUFACTURING OF REBON SHRIMP PROTEIN HYDROLYSATE (Acetes erythraeus) USING BACTERIA Lactobacillus plantarum WITH DIFFERENT CONCENTRATIONS Ibrahim Teguh Prawira; Suparmi Suparmi; Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT Rebon srimp (Acetes erythraeus) is one of the aquatic commodities that has huge potential, due to its abundance in Rohil Regency which has not been utilized optimally. This study examines the potential of protease enzymes from lactic acid bacteria (Lactobacillus.plantarum) as an alternative in the hydrolysis process. The purpose of this study was to determine the best concentration of bacteria L. plantarum in the manufacture of rebon shrimp protein hydrolysate and to determine the quality of the produced rebon shrimp hydrolysate. The method used in this research is experimental, namely by refining, fermentation and hydrolysis with different concentrations consisting of 3 treatment levels, namely P1  (15%), P2 (20%), and P3(25%). The results of the research obtained the best treatment is P3 treatment with the use of bacteria concentration L. plantarum of 25% produces the chemical composition of the hydrolysate rebon covering of moisture content 81.41% ww, ash content of 1.15% dw, fat content 6.98% dw, protein content is 82.17% dw, and the resulting pH value is 5.1. The results of the analysis of the types and levels of amino acids in treatment P3 (L. plantarum 25%) produced 9 types of essential amino acids with the highest amount, namely leucine (1.298%) and 8 non-essential amino acids, namely glutamic acid (2.058%), then the enzyme treatment protease frombacteria L. plantarum can be an alternative in the hydrolysis process. Keywords:Aceteserythraeus; L. plantarum; chemical composition; amino acids
THE EFFECT OF ADDITIONAL PROTEIN HYDROLYSATE OF REBON SHRIMP (Acetes sp.) ON THE QUALITY OF BISCUIT Slamed Nuryal; Suparmi Suparmi; Dahlia Dahlia
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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AbstrakThis study aims to determine the effect of adding rebon shrimp protein hydrolysate to the quality of biscuits given different protein hydrolysate concentrations, seen from the organoleptic parameters and proximate analysis. The method used in this research was experimental, namely adding protein hydrolysate of rebon shrimp to biscuits. The design used in this study was a non-factorial Completely Randomized Design (CRD) with 4 levels of treatment, namely without giving rebon shrimp protein hydrolysate (T0), 5% rebon shrimp protein hydrolysate (T1), 10% rebon shrimp protein hydrolysate (T2), and 15% rebon shrimp protein hydrolysate (T3) with 3 replications so that the number of experimental units was 12 units. The parameters observed were organoleptic and chemical analysis. The results showed that the addition of rebon shrimp protein hydrolysate to biscuits had a significant effect on the appearance, taste, moisture, protein and fat content but had no significant effect on aroma, texture and ash content. Biscuits with the addition of high-quality rebon shrimp protein hydrolysate namely in the T3 treatment (addition of 15% rebon shrimp protein hydrolysate), with attractive, intact and neat characteristics, neutral aroma and slight shrimp odor, delicious, savory, and strong shrimp taste, solid texture, compact and crunchy, and chemical quality has met the Indonesian National Standard with moisture, ash, protein, and fat content was 3.83%, 1.5%, 29.37%, and 16.57% respectively.Keywords: Biscuits, shrimp rebon, protein hydrolysate 
THE EFFECT OF THE DIFFERENTAMOUNTOF SALT ADDEDIN FERMENTATION OF SHRIMPREBON (Acetes erythraeus) ON THE CONSUMER ACCEPTANCETO CINCALOK Rosmaniar Rosmaniar; Edison Edison; 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

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ABSTRACT This study aimed to determine the consumer acceptance on fermented rebon shrimp (cincalok) and the amount of salt appropriate to stimulate the growth of lactic acid bacteria in it.The method used in this research was the experimental method and composed as Completely Randomized Design (CRD).The experiment was conducting byproducingcincalokadded with different amount of salt (15%, 20%, and 25%, each based on the rebon shrimp weight). The parameters used were organoleptic evaluation (appearance, aroma, taste and texture) and the amount oftotal lactic acid bacteria (LAB). The results showed that the different amounts of salt added was significantly affecting to theconsumer acceptance on rebonshrimpcincalok. The highest consumer acceptance of cincalok was produced by addition of 25% salt, showing by the highest value of appearance (7.6), aroma (7.4), flavor (6.4), and texture (6.9).The different amount of salt also affected significantly to the LAB growth, showing by the highest amount of total LAB 17,55 x 103cfu/g in the cincalok produced by addition of 25% salt.It could be concluded that the best treatment was addition of 25% salt to produce the most preferred cincalok. The organoleptic characteristics was shown by the attractive appearance with bright pink color; the rather sour aroma typical of cincalok; a combined taste of slightly acid and salty typical of cincalok; and slightly dense waterytexture.            Key words:Acetes erythraeus, Consumer acceptance, Lactic Acid Bacteria, Salt
THE EFFECT OF ADDING Alpina galanga EXTRACT TO THE QUALITY OF FRESH MEAT Pangasius pangasiusDURING COLD STORAGE Dwi Wendra; Suparmi Suparmi; Sumarto Sumarto
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

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AbstractPangasius pangasius is a type of fish that is very popular with the public and has economic value. Fish meat is easy to decline in quality and needs safe handling to maintain its quality, one of which is with galangal extract. Galangal extract contains antibacterial compounds that can prolong the decay process which will be stored at cold temperatures. The purpose of the study was to determine the effect of galangal juice on the freshness level of fish. The experimental research method consisted of two stages, 1) making galangal extract, 2). Soaking fish meat with galangal juice. The design of this study was a non-factorial randomized block design consisting of four levels of treatment, namely N0 (0% galangal extract from fish weight), N1 (15% galangal extract from fish weight), N2 (30% galangal extract from fish weight), N3 (45% by weight of fish ginger juice) with each storage time is 0, 1, 3, and 5 days at a cold temperature (± 2°C). The test results obtained the best treatment, namely N1 wasable to inhibit the deterioration of the quality of catfish meat with an odor value (4.32) criteria for non-fishy odor, galangal flavored, and fresh odor criteria. Texture value (4.38) with the criteria of a slightly dry texture, a little soft, and still fit for consumption. Then the value of the highest proximate the treatment of N3 levels of protein, fat content, water content in succession is; (10.62%), (1.48%), and (72.79%). Meanwhile, the TVB value of 11 mg/N is still safe for consumption. The pH value of 6.24 and the TPC value of 2.7x103colonies/gram were still below the threshold of SNI 01-2729.2-2006 so that during 5 days of storage it was still suitable for consumption.Keywords: Catfish, Cold temperature, Extract galangal
THE EFFECT OF DIFFERENT FORMULATIONS OF REBON SHRIMP GRILLED FISH CAKE (Acetes erythraeus) ON CONSUMER ACCEPTANCE Mushelpi Mushelpi; Suparmi Suparmi; 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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ABSTRACTThis study aims to determine the formula of grilled fish cake (otak-otak) using rebon shrimp (Acetes erythraeus.) flour. This study consisted of 2 stages, namely the manufacture of rebon shrimp flour and determining the best formulation. The method used was experimental with a Completely Randomized Design consisting of 4 levels of treatment of addition shrimp flour, namely: O0 (0 g), O1 (250g), O2 (350g), and O3 (500g), with 3 replicated.Based on organoleptic test showedthat rebon shrimp flour had a significant effect on the taste, aroma, texture, appearance, and color ofgrilled fish cake. The formulation of 350 g of rebon shrimp flour was selected indicated by the value of appearance6.70, smell 7.54, taste 7.29, and texture 7.30. Furthermore, the selectedgrilled fish cake contained moisture, ash, fat, and protein was46.22%, 3.34 %, 4.60%, and 15.39%, respectively.Keywords: Grilled fish cake, Rebon shrimp, Consumer acceptance
STUDY OF FORMULATION OF HOVEN’S CARP (Leptobarbushaovenii)) FISH CAKE WITH ADDITION SAGO FLOUR IN DIFFERENT AMOUNTS TOWARD CONSUMER ACCEPTANCE Elma Novianti; Suparmi Suparmi; Desmelati Desmelati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT The purpose of this research was to determine the level of consumer acceptance towards Hoeven’s carp  (Leptobarbus hoevenii) fishcake with addition of sago flour in different amounts and obtained  the nutritional content ofHoeven’s carp fishcake. The methodused was a non-factorial Completely Randomized Design (CRD) with addition of sago flour in different amountsfor fish cake  processing which consisting of 4 levels: P0 (100 grams of tapioca flour), P1 (400 grams of sago flour), P2 (450 grams of sago flour), and P3 (500 grams of sago flour) with triplicates and 12 units of experimental units. The research parameters were organoleptic test (appearance, aroma, taste, and texture) and proximate analysis (moisture, protein, fat, and ash content). The result showed that  P1treatment was most favorable by consumer acceptance, with characteristics of appearance was rather greyish colour, the specific aroma of hoven’s carp and sago flour seasoning, the specific taste of seasoning and Hoven’s carp meat),  the chewy and compact texture. Meanwhile for proximate analysis that P1 treatment contained moisture, protein, fat, and ash was 53.22%, 7.87%, 4.25%, and 4.81%, respectively. Keywords: formulation, Hoven’s Carp Fish cake, Sago Flour 
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 Andalan Tri Ratnawati Andalan Trin Ratnawati Andri Juwira Anwar Anissa Rizkianti Annisa Indah Damayanti Annisha Dyuli Adha 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 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 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 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 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 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 Zela Arniyanti Zunicha Lany