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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 Pragmatik : Jurnal Rumpun Ilmu Bahasa dan Pendidikan Untag Business and Accounting Review International Journal of Community Engagement and Development Quantum Wellness : Jurnal Ilmu Kesehatan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Hadlonah : Jurnal Pendidikan dan Pengasuhan Anak Jurnal Penelitian Pendidikan
Suparmi Suparmi
Program Studi Ilmu Fisika, Program Pascasarjana Universitas Sebelas Maret Surakarta
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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STUDY THE QUALITY OF SMALL SHRIMP (Aceteserythraeus) SURIMI WITH THE ADDIITON OF DIFFERENT PROTECTANT Kiki Aliandi Siregar; Suparmi Suparmi; Dewita Buchari
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 The purpose of this research is to determine the effect of the addition of different protectant to the quality of small shrimp surimi. The method used in this research is experimental method with Completely Randomized Design (CRD) non factorial with addition of different protectant which consists of 3 levels of treatment, i.e. (without addition protectant)2(4% Sukrosa), and S3(4% Sorbitol). Based on organoleptic test, chemical analysis, and fold test of small shrimp surimi with different protectant addition, it isobtained that the best treatment is S3(4% Sorbitol). The characteristics of small shrimp surimi for appearance is flat, neat, gray colour and very smooth preferred by 11 panelists  (44%), the specific aroma of small shrimp surimi (6.84) preferred by 10 panelists (40%), compact, solid and very elastic texture (7.32) preferred 10 panelists (40%). Meanwhilewater, protein, fat, ash content, and folding test are 71.62%, 17.58%, 3.56%, 23.69%, and 2.00, respectively Keywords : Protectant,small shrimp, surimi 
THE SENSORYCHARACTERISTICS AND AMINO ACID PROFILE OF REBON SHRIMPSILAGE (Aceteserythraeus) WITH ADDING DIFFERENT AMOUNT OF SAGO FLOUR Daffa Ramadhan; Dewita Dewita; Suparmi Suparmi
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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ABSTRACTSilage is a liquid product produced from whole fish or the by-product of the fishery processing industry, the liquid phase is caused by enzyme activity in the fish body by adding acids or certain microbes. The carbohydrate content in fresh rebon shrimp was low, that can be added sago flour as a source of carbohydrates. This study aimed to determine the sensory characteristics and amino acid profile of rebon shrimp silage with the addition of different amounts of sago flour. The method used in this research was descriptive 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 different amounts of sago flour of which consisted of 4 treatment levels, each: P1 (10%), P2 (20%), P3 (30%), and P4 (40%). The best treatment was P4 with the sensory characteristics of rebon shrimpsilage withblackish brown color, viscous liquid, and the typical acid smell of shrimp. The amino acid consisted of 9 types of essential amino acids and 8 types of non-essential amino acids, with the highest value being glutamic acid as much as 1,956%.Keywords: Amino Acid, Rebon Shrimp, Sago Flour, Sensory, Silage.
STUDY ON THE CONSUMER ACCEPTANCE TO THE REBON SHRIMP MACARONI (Acetes erythraeus) Michael Wilson; Suparmi Suparmi; Desmelati Desmelati
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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ABSTRACTThis study aims to determine the formula of selected macaroni with the addition of rebon shrimp flour (Acetes erythraeus). This research consisted of 2 stages, namely making rebon shrimp flour and determining the best formulation of macaroni with the addition of rebon shrimp flour. The method used was an experiment with 4 levels of treatment with the addition of rebon shrimp flour, namely: 0 g (control), 100 g, 150 g, and 200 g with 3 replicated. Based on organoleptic test showed that rebon shrimp flour had a significant effect on the taste, aroma, texture, appearance, and color of macaroni. The addition of 100 g of rebon shrimp flour was the selected macaroni indicated by value of appearance 6.89, smell 6.93, taste 6.85, and texture 7.02. Whereas the selected macaroni contained moisture, ash, fat, and protein was 4.74%, 2.65%, 9.57% and 22.94%, respectively.Keywords: Macaroni, Addition, Rebon shrimp
CONSUMER ACCEPTANCE TO CATFISH (Pangasius hypophthalmus) KAMABOKO USING THE PURPLE SWEET POTATO FLOUR (Ipomoea batatas var. Ayamuraski)TO SUBSTITUTE THE USE OF TAPIOCA FLOUR Purnama Dewi Putri Wardani; Dewita Dewita; 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 research aimed to determine the consumer acceptance to the catfish (Pangasius hypophthalmus) kamaboko using the purple sweet potato flour (Ipomoea batatas var. Ayamuraski)to substitute the use of tapioca flour.The research method used in this research was experimental method. The experiment  wasconducting by producing kamaboko catfishby adding the purple sweet potato flourto substitute the use of tapioca flour at varied amount to every 30 gstotal weight offlourused. It consisted of four varied composition, namely: 30 gs tapioca flour and 0 g purple sweet potato flour (TJ0), 20 gs tapioca flour and 10 gs purple sweet potato flour (TJ1), 10 gs tapioca flour and 20 gs purple sweet potato flour (TJ2), and 0 g tapioca flour and 30 gs purple sweet potato flour (TJ3). The results showed that the best catfish kamaboko was produced by the using of 10 gs tapioca flour and 20 gs purple sweet potato flour (TJ2). The best product of kamaboko was mostly preferred by consumer at 92,5% for its consistence, 91,25% for its aroma ; 87,50% for its taste and 96,25% for its texture. The score anava were 3,23; 3,19; 3,20 and 3,25 respectively. Based on proximate analysis, kamaboko which mostly preferred by consumerwas containing moisture 66,69%, ash 2,14%, protein 15,84%, fat 7,05% and fiber 2,69%. Keywords: Kamaboko, catfish, tapioca flour, purple sweet potato flour, consumer              acceptance
ORGANOLEPTIC QUALITY CHARACTERISTICS OF SAGO NOODLES WITH FORTIFICATION BIANG FISH FLOUR (Ilisha elongata) Umi Afriana; Sumarto Sumarto; Suparmi Suparmi
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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ABSTRACTIlisha elongata is an economic commodity in the Meranti Islands Regency, Riau Province,  the utilization of biang fish is still slight information.However, there is already processing of biang fish into fish flour which needs to be innovative as a regional superior product, such as the fortification of sago noodles. The purpose of this study was to determine the effect of fortification of biangfish flour on the organoleptic quality characteristics. The experimental research method consisted of two stages, 1) fish flour production (I. elongata) and 2) Production ofsago noodles fortified with fish flour (I. elongata) usinga RAL non-factorial with 4 levels, namely P0; (without fish flour), P1 (6% fish flour), P2 (8% fish flour), P3 (10% fish flour), then organoleptic test (quality test on appearance,  flavor, texture and odor). The results showed that the fortification of  biang fish flour had a significant effect on the organoleptic and chemical quality characteristics of sago noodles. The best treatment was 6% (P1) with the appearance characteristics of the whole sago noodle product,  rather interesting food, grayish white, a distinctive scent of sago noodles with a hint of fish; a specific taste typical of the sago noodle and  biang fish, and good flavor; bit chewy texture. Thus, fish flour can be used as raw material for  manufacture ofsago noodles. Keywords: Fish Flour, Fortification, Sago Noodle
STUDY OF MAKING HYDROLYSIC OF LOMEK FISH PROTEIN (Harpodon nehereus) USING PAPAIN ENZYMES Muhammad Iqbal; Suparmi Suparmi; Desmelati Desmelati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT This study aims to determine the quality of lomek fish protein hydrolyzate and characteristics with the addition of papain enzymes. The method used is the experimental method with the experimental design used is a non-factorial Complete Complete Design (CRD) with 3 replications consisting of 3 treatments, namely the addition of papain enzyme 10% (L1), 15% (L2), and 20% (L3 ) The parameters observed were proximate (moisture content, ash, fat, protein) and total amino acid analysis. The results showed that the addition of 20% papain enzyme was the best treatment with chemical composition namely water content 91.08% bb, ash content 0.37% bk, protein content 80.60% bk, and fat content 0.20% bk. Lomek fish protein hydrolyzate has 15 types of amino acids consisting of 9 essential amino acids and 6 types of non-essential amino acids. Lomek fish hydrolyzate protein contains 9 types of essential amino acids including valine, methionine, threonine, leucine, phenylalanine, histidine, lysine, isoleucine, and arganin. While the non-essential amino acids contained in the lomek fish protein hydrolyzate consist of 6 types, namely, aspartic acid, serine, glutamic acid, glycine, alanine, and tyrosine. Keywords: Amino acids, enzymes, hydrolyzate,proximate,
EFFECT OF THE ADDITIONOF BEETROOT(Beta vulgaris L) AS NATURAL COLOURING ON THE QUALITY OF SMALL SHRIMP (Acetes erythraeus)PASTE Julian Suhrawardi; Suparmi Suparmi; Dewita Buchari
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 research was intended to find out the effect of the addition ofbeetroot (Beta vulgaris L) on the quality of small shrimp (Acetes erythraueus) paste. The design used was Completely Randomized Design (CRD) non factorial, with addition of different concentration of beetroot which consists of four levels i.e. without addition Beetroot (B), 5% beetrot (B), 10% beetrot (B), and 15% beetrot (B) with three replicated, so there were 12 experimental units. The tested parameters were organoleptic and chemical analysis, for organoleptic includes appearance, aroma and texture, and for chemical analysis includes water, ashcontent, and Non Protein Nitrogen (NPN). The result of the research showed that the treatment with 5% addition of beetroot was the best treatment for organoleptic and chemical analysis, with appearance, aroma, and texture; water, ash content  and NPN were 5.00, 3.19, 5.59; 7.77%, 2.90% and 0.37%, respectively.Keywords : Beetroot, Natural colouring, Shrimp Paste, Small shrimp
THE EFFECT OF THE VARIED PACKAGING MATERIALS ON THE QUALITY OF SEAWEED JELLY CANDY (Gracilariasp.) STORED AT ROOM TEMPERATURE Revi Susanti; 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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ABSTRACTThe objective of the research was to determine the effect of the different packaging materials on the quality of seaweed jelly candy during storage at room temperature. The method used was the experimental method and the design used was non factorial Randomized Block Design (RBD). The treatment conducted was packing the seaweed jelly candy with 2 varied packaging materials (HDPE and a combination of aluminum foil and HDPE). The results showed that the candy packed with HDPE obtained the score of appearance 6.62 (whole, neat and quite clear brownie), aroma 6.73 (slightly fresh typical of grass jelly candy), texture 6.64 (slightly chewy), taste 6.55 (slightly sweet and acidic). The candy contained moisture 17.64% and reducing sugar 16.97%. The value of folding test was 3.33 and the number of molds growth was 4.3 x 102 colonies/g). Meanwhile, the candy packed with combination of aluminum foil and HDPE obtained the score of appearance 6.32 (intact, neat and dark brown), aroma 7.34 (quite fresh typical of seaweed jelly candy), texture 6.70 (chewy typical of seaweed jelly candy), taste 6.95 (quite sweet and acidic). The candy contained moisture 17.48% and reducing sugar 20.37%. The value of folding test was 3.66 and the number of molds growth was 3.4 x 102 colonies/g). Thus, it can be concluded that aluminum foil combined with HDPE is the best packaging materials used for storing seaweed jelly candy for 28 days at room temperature.Keywords: Candy Jelly, Gracilaria sp., Packing, , Storage 
QUALITY STUDY OF KITIN AND KITOSAN OF KARNAVERSE LOBSTER FRESH WATER (Cherax quadricarinatus) BASED ON MORFOMETRIC LINEN TOBA NORTH SUMATERA PROVINCE Yoanes Namora Sembiring; Mery Sukmiwati; 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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ABSTRACTThe aim of this research was to determine the characteristics of the quality of chitin and chitosan of fresh water lobster (Cherax quadricarinatus) carapace. The method used was an experimental method with a Completely Randomized Design (CRD) which consists of 3 levels of treatment: large morphometric 13-18 cm, moderate morphometrics 7-12 cm and small morphometric 1-6 cm, with 3 replicates. The parameters used were yield, moisture content, chitosan solubility, deacetylation degree, ninhydrine test and organoleptic test.The results showed that the best chitosan quality was obtained in moderate treatment (7 -12 cm) with yield 90.49%, moisture content 6.10%, deacetylation degree 56%, organoleptic test 5.45%, ninhidrine test 0.5129 g. Keywords: chitin and chitosan, carapace, freshwater lobsters, morphometrics, organoleptics, moisture content..
STUDY OF CONSUMER ACCEPTANCE ON THE NORI SEAWEED (Gracilaria sp.) WITH THE ADDITION OF CAYENNE PEPPER Fina Rahmadhani; Sukirno Mus; 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 aim of this research is to understand consumer acceptance on the nori seaweed (Gracilaria sp.) with different cayenne pepper concentrations and to find resulting product.The method usedexperimental method, with Completely Randomized Design (CRD) non factorial with 4 levels treatmentP0 (control),P1 (2%), P2 (4%) and P3 (6%). The result of this research showed the most like organoleptic by consumer that P2 treatment(4%) was the best treatment with characteristics: the flavors were a bit salty and quite spicy, brownish green color, crunchy texture,the distinct aroma of chili with moisture value (9,17), ash  (22,15%), protein (12,59%), and fat content (0,23%).Keywords: Gracilaria sp.,Cayenne Pepper, Organoleptic, Proximate. 
Co-Authors 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 Annisha Dyuli Adha Arif Setiadi Tamimy Aris Santjaka Asih Triastuti 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 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 Fara Sofia Hanani 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 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 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 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 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