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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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UTILIZATION OF REBON PROTEIN HYDROLYSATE (Acetes erythraeus) AS PRESERVATIVE ON FRESH SALINE TILAPIA(Oreochromis niloticus) Kenti Feoni Alda Sari; 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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ABSTRACT Protein hydrolysate of rebon shrimp (Acetes erythraeus) is a product produced from the breakdown of protein into simple peptides and amino acids through hydrolysis by enzymes, acids or bases. This product contains antioxidants and antibacterial compounds that can be used as preservatives. Saline tilapia (Oreochromis niloticus) is a very popular consumption fish, but this fish is easy to spoil, so it needs effective handling to maintain its quality. This study aims to determine the interaction between immersion time and the best concentration of rebon shrimp protein hydrolysate to maintain the shelf life of fresh saline tilapia. The research method consisted of two stages, namely: 1) Making rebon shrimp protein hydrolyzate 2) Soaking fresh saline tilapia with treatments, namely K1P1 (15% concentration+ 0 minutes), K2P2 (20% concentration + 30 minutes), and K3P3 (25% concentration + 60 minutes), 3 replicates with 27 experimental units. The results of the study of the best organoleptic values were the K3P3 treatment (concentration 25% + 60 minutes). Eye appearance value 9.00 (convex eyeball, clear cornea and pupil), gill value 8.97 (dark red and a little mucus), mucus value 8.73 (clear mucus layer), odor value 8.22 (fresh smell), meat incision value 8.93 (brilliant cut), texture 8.60 (solid and elastic). The pH value is 6.43, the lactic acid value is 11.1, and the TPC value is 1.3x105cfu/g. The best treatment can inhibit the growth of bacteria and maintain the quality of saline tilapia. Keywords: Protein hydrolysate, rebon shrimp, saline tilapia, Organoleptic
THE EFFECT OF THE ADDITION RED SPINACH FLOUR (Amaranthus tricolor L) ON THECONSUMER ACCEPTANCE TO REBON SHRIMP MACARONI (Acetes sp.) Risky Amalia; Suparmi Suparmi; Sumarto Sumarto
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 aimed to observe the effect of addition of red spinach flour on the consumer acceptance torebon shrimp macaroni and to determine the best formulation for red spinach addition, so that it can be used as a natural color in rebon shrimp macaroni products. This research was conducted in August-September 2020 at the Laboratory of Fisheries Product Technology and Chemical Laboratory of Fisheries Products, Faculty of Fisheries and Marine, at the Riau University Pekanbaru. The method used was an experimental with 4 levels of treatment for the addition of red spinach flour, namely: 0 g (control), 100 gs, 200 gs, and 300 gs, and repeated 3 times. The parameters observed were organoleptic tests includes appearance, odor, texture and taste. Furthermore,the proximate test includes moisture, protein, fat, and ash content. The results showed that the addition of 100 gs of red spinach flour was the best treatment, indicated by the highest consumer acceptance rate of 91.56%, and characterized by slightly spinach tasted. The product was containing moisture of 9.98%, an ash of 1.57%, a fat of 0.13% and a protein of 12.67%. Keywords: Macaroni, rebon shrimp, red spinach flour
THE EFFECT OF CARROT FLOUR ADDITION (Daucus carota L.) TO THE QUALITY OF DRY SMALL SHRIMP (Acetes erythraeus) NUGGET Phopy Dwi Pratiwi; Suparmi Suparmi; Dewita Dewita
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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AbstractThe purpose of this research is to determine the effect of carrot flour addition (Daucus carota L.) to the quality of dry small shrimp (Acetes erythraeus) Nugget. The method used with an experimental method ie to do nugget processing of raw materials for 400g of dry small shrimp with each addition of different carrot flour consist by each treatment levels. The design used was a non-factorial Completely Randomized Design consist of 4 levels ie N0 0% (75g tapioca flour 0g carrot flour), N1 5% (75g tapioca flour 20g carrot flour), N2 10% (75g tapioca flour 40g carrot flour), N3 15% (75g tapioca flour 60g carrot flour). Based on the research, the effect of carrot flour addition to the quality of dry small shrimp nugget was significantly affect to the organoleptic value, moisture, ash, protein, fat, crude fiber, and calcium contained. The result showed was the best treatment to produce the highest on N3 with carrot flour addition 15% (75g tapioca flour and 60g carrot flour) with characteristics golden yellow appearance (7,32), very specific of dry small shrimp (7,24), savory taste (7,32), solid and compact texture (7,56), analysis of moisture, ash, protein, fat, crude fiber and calcium content were 41,84%, 2,04%, 13,92%, 2,00%, 2,03%, 29,68%. Keywords: calcium contained, carrot flour, dry small shrimp nugget
STUDY OF CONSUMER ACCEPTANCE OF INSTANT REBON Shrimp Shrimp (Acetes sp.) SHIPPING WITH DIFFERENT TYPES OF CHILLIES Abdurrahman Afifi; Suparmi Suparmi; Sumarto Sumarto
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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AbstrakThe purpose of this study was to determine the proximate difference of instant shrimp paste shrimp paste (Acetes sp.) with the addition of different types of chili and to determine the level of consumer acceptance of making instant chili paste with different types of chili treatment. The method used is an experimental method by conducting experiments on consumer acceptance of the instant rebon shrimp paste chili with red and green chili types with a weight of 84,6,6g or 47% of the weight of the shrimp paste that you want to make. Parameters assessed by proximate and organoleptic analysis were appearance, aroma, taste and texture performed by 80 untrained people, moisture content, ash content, fat content, protein content and carbohydrate content. The results showed that making chili paste using red chili was more preferred by consumers than green chili chili paste. The formulation for making red chili paste with 33% water content, 77% ash content, 83.49% fat content, 46.18% protein content and 52.33% carbohydrate content.Keywords: Acetes sp, red chili, green chili, instant, shrimp paste.
VARIATIONS OF SEAWEED FLOUR SUBSTITUTION ON FIBER CONTENT LAVA CAKE SEAWEED FLOUR (Eucheuma Cottonii) Novita Indriani; Dewita Dewita; Suparmi Suparmi
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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ABSTRACT This study aims to increase the fiber value of the lava cake by substituting seaweed flour (Eucheuma cottonii). The research method was experimental, namely processing lava cake by substituting seaweed flour directly. The design used in this study was a non-factorial Completely Randomized Design (CRD), consisting of 4 treatment levels, namely L0 (control), L1 30% seaweed flour), L2 (50% seaweed flour), L3 (70% flour). The results showed that the lava cake substitution of seaweed flour had a significant effect on the fiber content of the product. The 50% treatment of seaweed flour (L2) was the best treatment with fiber content reaching 13.22%.Keywords:eucheuma cottonii, lava cake, seaweed flour
Study Of Consumer Acceptance On Patin Fish (Pangasius hypophthalmus) Nugget With Substitution Of Jackfruit Seed Flour (Artocarpus heterophyllus lamk) Darwin Suar Bhekti; Dewita Dewita; Suparmi Suparmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT            Thisresearchwas intended to determine the effect of substitution of jackfruit seed flour on the patinfish nugget products towards consumer acceptance measured by organoleptic test (appearance, texture, odor, and flavor) and proximate analysis (moisture, fat, and protein).The method used in thisresearchwas an experimental method and the experimental design usedwas a Completely Randomized Design (CRD) with 4 treatments i.e.B0 (without jackfruit seed flour substitution), B1 (50 g jackfruit seed flour substitution), B2 (100 g jackfruit seed flour substitution), B3 (150 g jackfruit seed flour substitution).Based on the results of this research showed that B1(50 g jackfruit seed flour substitution) wasthe best treatments refers to organoleptic value with the appearance criteria was light brown 3.70, the odor criteria was typical fish odor 3.40, the flavor criteria was savory taste 3.31, and the texture criteria was compact texture 3.06. While the proximate analysis of B1was 13.04%protein content, 9.35%fat content  and 62.57%  moisture content.Keywords: Nugget,Jackfruit seed flour,Pangasius hypophthalmus.,
Quality AssessmentOfRice Noodles With Fortification Of Catfish(PangasiusHyphopthalmus) Protein Concentrate Miftahul Amalia Rizki; Dewita Dewita; Suparmi Suparmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThe purpose of this research is to determine the effect of the addition catfish protein concentrate to the quality of rice noodles, so it is known the correct addition of catfish protein concentrate in processing of rice noodles,and observing the quality seen from organoleptik, moisture, protein, fat and ash contents. The design used was Completely Randomized Design non factorial which consistsof 4 treatment levels: K0 (0% catfish protein concentrate), K1 (5% catfish protein concentrate), K2 (10% catfish protein concentrate), and K3 (15% catfish protein concentrate). The parameters tested the values organoleptic and chemical analysis. Research on the level of confidence in 95% showed that organoleptic the best is K0with the characteristics of a white and very interesting (8,12), characteristics oftecture chewy, sticky and soft (8,01), characteristics of a distinctive smell rice noodle wet (8,52) and while the value of the treatment the best of catfish of protein concentrates 5% with characteristics of rice noodles wet and little smell of fish (8,79). While at the value of the chemical treatment best is the addition catfish of protein concentrates 15% it covers the water content 52,32%, high protein 22,23%, the ash 2,41% and addition catfish of protein concentrates 5% of levels of fat 0,19%. Keywords: protein concentrate, catfish, rice noodles 
PENGARUH LAMA PENGUKUSAN TERHADAP SIFAT FISIK DAN KIMIA PADA FILLET IKAN KAKAP MERAH (Lutjanus sp.) Gema Asti Melinda; 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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ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh lama pengukusan terhadap sifat fisik dan kimia pada fillet ikan kakap merah serta menentukan waktu pengukusan terbaik. Rancangan yang digunakan adalah Rancangan Acak Kelompok (RAK) sebagai perlakuan adalah lama pengukusan yaitu yang terdiri dari 3 taraf 5 menit (W5), lama pengukusan 10 menit (W10), dan lama pengukusan 15 menit (W15) dengan Kelompok yang terdiri dari Suhu 70ºC (S70), 75ºC (S75), dan 80ºC (S80). Parameter yang diuji adalah pengujian yang terdiri dari organoleptik dan kimia, Sebagai mutu proksimat meliputi kadar air, kadar abu, kadar lemak, dan kadar protein.Hasil penelitian menunjukkan bahwa perlakuan waktu 15 menit pengukusan  dengan suhu 80ºC merupakan perlakuan yang terbaik untuk Uji organoleptik dan Uji kimia, dengan penilaian rupa 7.40, tekstur 7.72, aroma 7.64, rasa 7.56, Kadar air 70.64%, kadar abu 1.92%, kadar lemak 0.98%, dan kadar protein 19.70%. Kata Kunci : Organoleptik, Parameter, Proksimat
THE EFFECT OF SOAKING IN THE ALOEVERA EXTRACT SOLUTION ON THE SHELF-LIFE OF DRIED CATFISH (Pangasius hypopthalmus) Franklin Yobel Sitohang; Dewita Dewita; Suparmi Suparmi
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 Theaim of the study was to know the effect of adding aloevera extract on the shelf-life of dried catfish. The method used was experiment and the design used was a non factorial randomized block design(RBD). The treatments conducted were soaking the catfish into aloevera extract solution, varied to four level (0, 25 mL, 35 mL, and 45 mL), for three hours. The samples then were stored and observed for 10, 20 and 30 days. The parameters used were the total number of microba (total plate count), chemical analysis(the content of moisture, protein, and fat) and organoleptic values (appearance, odor, taste  and texture). The result showed that all level of aloevera extract solutionwere affecting significantlyto the appearace, odor, texture,total plate countand fat content, but not significantly tothemoisture and protein content. The soaking the catfish into the aloevera extract solution at 45 ml wasshowing the best treatment, indicated by highest values of organoleptic evaluation. The dried catfish was performing the appearance with whole, bright colour and tight skin;the texturewas compact, solid, and elastic;and the odor was specific smell of fresh fish. The total number of microbia was 2.6 x 105CFU/g, moisture content was 19.95%, fat content was 67.27% andprotein content was 66.75%. Key words :aloeveraextract, dried catfish, immersion, shelf life,
STUDY OF CONSUMER ACCEPTANCE AGAINST CATFISH (Pangasiusdjambal)MEATBALLS WITH SUBSTITUTION OF YELLOW SWEET POTATO Rokhimin Rokhimin; Rahman Karnila; Suparmi Suparmi
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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ABSTRAK  This research was aimed to determine the best amount of yellow sweet potato flour on processing of catfish (Pangasiusdjambal)meatballs. The method used in this study was the experimental method that was processing the catfish meatballs substitued with yellow sweetpotato flour. The design used was a Completely Randomized Design (CRD) non factorial with 4 treatment levels and 3 replicates. The treatment was the different concentration of yellow sweet potato with 4 treatment levels: Bo (without addition of yellow sweet potato flour/control), B1(25 g of yellow sweet potato flour), B2 (35 g of yellow sweet potato flour), and B3(50 g of yellow sweet potato flour) with 3 replicates. The parameter used in this research was organoleptic (appearance, texture, aroma, and taste) and chemical analysis (moisture, fat,protein, and ash content). Based on the result showed that B1 treatment was most preferable by consumer acceptance(98,43%) which characteristics of appearance was brown grayish colour, specific aroma of catfish meatballs, soft and chewy texture, spices flavor. The proximat analysis of moisture, fat, protein, and ash content was 73.07%, 1.59%, 14.91%, and 1.66%, respectively. Keywords: catfish meatballs, consumer acceptance, substitution
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