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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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THE STUDY OF REBON SHRIMP PASTE (Acetes erythraeus) QUALITY WITH THE ADDITION OF DIFFERENT AMOUNT OF SALT Andri Juwira Anwar; 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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ASBTRACT The research was aimed to find out the effect of salt addition with different amount to the quality of rebonshrimp paste by looking at organoleptic and proximate values. The method used was an experimental method, with a Completely Randomized Design (CRD) which consists of 3 levels of treatment: 5g of salt (A1), 10g of salt (A2) and 12.5 g of salt (A3). The tested parameters were organoleptic (taste, aroma, consistency, and appearance) and proximate quality (water content, ash content, protein content, pH and fat content). The result of research based on organoleptic and chemical testshowed that the addition 10 g of salt was the best treatment, with taste 6.39 (shrimp taste slightly reduced, less salty), aroma 5.59 (the aroma of small shrimp paste was lacking), concistency 6.39 (thick, homogenous, and soft), appearance 6.63 (darkish brown tends to dull),while the water content28.10%, ash 3.05%, protein 8.78%, pH 7.05, and fat 0.68%. Keywords: small shrimp paste, addition of salt, organoleptic, proximate
THE EFFECT OF SWEET CORN (Zea mays saccharata) FORTIFICATION ON THE CHARACTERISTICS OF NILE TILAPIA (Oreochromisniloticus)NUGGET Candra Arjuna; N. Ira Sari; 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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AbstractThis study aims to determine the effect of sweet corn fortification on the characteristics of Nile tilapia(Oreochromisniloticus)nugget. The treatments given consisted of N0 (without sweet corn fortification), N1 (sweet corn 5%), N2 (sweet corn 10%), and N3 (sweet corn 15%). The analysis parameters observed were sensory (appearance, aroma, taste, and texture) and chemical content (water, protein, fat and ash content). Sweet corn fortification of 15% (N3) produced the best tilapia nugget of 80 panelists (100%) with a characteristic rather yellow colored appearance (7.24), the specific spice aroma of fish meat and a strong aroma towards sweet corn (7.41), sweet corn tastewas more specific than fish meat taste (7.32), soft and dense texture (7.53), with a value of water, protein, fat, and ash content was 48.18%, 21.13%, 1.92%,and 1.85%, respectivelyKeywords: Nile tilapia, sweet corn, nugget
THE FORTIFICATION OF PROTEIN HYDROLYSATE OF REBON SHRIMP (Mysis relicta) TO THE QUALITY OF PEMPEK PREMIX FLOUR Maya Fitri Zuly; Suparmi Suparmi; Dewita Dewita
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 the research was to observe theeffect of fortificationprotein hydrolysateof  rebon shrimp on the quality of pempek premix flour. The research was conducted at the Laboratory of Fishery Technology, the Laboratory ofFisheryChemical, the Integrated Laboratory in the Fisheries and MarineFaculty, and the Laboratory ofNatural Ingredients and Minerals inFaculty of Engineering Riau University Pekanbaru in February-March2019. The research used an experimental method with four different treatments, namely: no premix flour added or 0% (control), 5%, 10%, and 15% of rebon shrimp hydrolyzate protein and repeated for tree times. The variables assessedwereorganoleptic quality organoleptik (appearance, odor, and texture) and the proximate composition, including thecontent of water,protein, lipid, and ash. The results showed that the fortification of hydrolysate protein rebon shrimpat the concentration of 10% was the best treatment and in accordance to the standards of the quality of the seasoning flour (SNI 01-4476-1998).The value of the organoleptic quality were being showed by the score of appearance at 7,03 with criteria clean, normal, bright; odor at 7,43 with the criteria very delicious scents, wafted the smell of rebon shrimp and seasoning; and value of texture at 7,27 with the criteria not lumpy, quite dry and smooth.The content of moisture was 3,02%, protein was 12,39%, lipid was 0,27%, and ash was 2,88%. Based on organoleptic evaluation,thepempekproducts made from the best treatment of premix flour showed that the acceptance of appearance was 100%, aroma was 90%, texture was 100%, and the taste was 100%. Keywords: Hydrolysate protein, rebon shrimp, premix flour, pempek (urutkan abjat)   
FORTIFICATION OF TILAPIA (Oreocrhomis niloticus) FISH MEAL ON CHARACTERISTICS CRACKERS Ayuningtias widia putri; Sumarto Sumarto; 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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AbstrakThis study aims to determine the effect of fortification of tilapia (Oreochromis niloticus) meal on the characteristics of crackers. The method used was an experimental method with a non-factorial completely randomized design study consisting of 4 levels, namely without the addition of fish meal (T0), fortification of 5% tilapia fish meal (T1), 10% fish meal (T2), and fortification of fish meal 15% (T3).The results showed the effect of fortification of tilapia fish meal on the organoleptic characteristics of crackers. Fortification of 15% (57 grams) of tilapia fish meal is the best treatment which results in the characteristics of tilapia crackers having a bright, golden yellow and attractive appearance, delicious and savory taste, crunchy texture, and distinctive aroma of fish crackers. Crackers have a moisture content of 4.43%, 2.32% ash, 28.74% fat, 16.41% protein, and 48.09% carbohydrates.Keyword: crackers, fish meal, Oreocrhomis niloticus
THE EFFECT OF ADDITION OF BEETROOT FLOUR (Beta vulgaris L) AS SUBSTITUTION OF TAPIOCA FLOUR ON CATFISH (Pangasius sp) SAUSAGE TOWARD CONSUMER ACCEPTANCE Restu Anggraeni; Sukirno Sukirno; 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 The purpose of this research was to determine the effect of addition of beetroot flour (Beta vulgaris L) on catfish (Pangasius sp) sausage toward consumer acceptance as measured by organoleptic parameter. The design used was Completely Randomized Design (CRD) non factorial. The treatment was by mixing the beetroot flour with different amount consisting of 4 levels i.e. S0 (without beetroot flour), S1 (5% of beetroot flour), S2 (10% of beetroot flour), and S3 (15% of beetroot flour). The best treatment seen from the organoleptic test was on the S1 treatment with the number of consumers who liked appearance of 96.25%, 95% flavor, 90% odor, and 85% texture. The resulting characteristics were reddish, tasteful, not too fishy, and compact texture with water content 67.44%, protein content 14.17%, fat content 9.37%, and ash content 1.71%, TPC 3.5x102 cfu/g, Escherichia-coli <3 MPN/g, Salmonella sp (Negative), and Staphylococcus aureus 0.8x102 cfu/g. Keywords: Sausage, Catfish, Beetroot, Consumer acceptance
THE CONSUMER ACCEPTANCE ON THE MEAT BALL PROCESSED BY USING THE DRIED SMALL SHRIMP (Acetes erythtraeus) COMPARED TO THE FRESH ONEAS THE RAW MATERIALS Rafika Monaliza; Suparmi Suparmi; Mery Sukmiwati
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 was purposed to determine the consumer acceptance of small shrimp meat ball using dried and fresh raw material of smallshrimp (Acetes erythtraeus).The research method used was a comparative-experimental method and analyzed by using T test to compare the using of dried shrimp meatballs and the fresh one. The parameters used were organoleptic evaluation (color, texture, flavor and taste) and chemical analysis (the content of water, protein and fat). The results showed that the meat ball using the dried shrimp as the raw material was indicating more accepted by the consumers,at the rate of 62.19%, rather than using the fresh one.The product was characterized to yellowish gray color, typical aroma of shrimp, coarse fiber texture and contained water 41.16%, protein 23.36%, and fat 8.67%.            Key words:Acetes erythraeus, Consumer, Small shrimp
THE EFFECT OF ADDITION OF ROSELA EXTRACT IN POVERTY REBON SHRIMP POWDER (Aceteserythraeus) ON CONSUMER RECEIPT Khoirotun Asma; Suparmi Suparmi; Edison Edison
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 effect of the addition of roselle extract on the shrimp paste of shrimp rebon (aceteserythraeus) to consumer acceptance has been done in july-july 2017. This study aims to find out the effect of the addition of roselle extract with different concentration on shrimp paste shrimp powder to consumer acceptance. The method used in this study is the experimental method that is conducting experiments making terasi with the addition of roselle extract with different concentrations. The experimental design used was Completely Randomized Design (RAL) of one factor with three treatment levels, ie without addition of roselle extract 0% (R1), addition of 10% roselle extract (R2) and addition of roselle extract 20% (R3). The experiment was repeated 3 times, so the number of experimental units in the study was 9 units. Based on the level of consumer acceptance, the best treatment is the best treatment of organoleptic treatment in R3 treatment with the average value of rupa (2,955), the aroma with the average value (2,817), and the texture with the average value (2,750) . While the best proximate result was found in R3 with protein content with value (20,745%), water content (9,8933%), and ash content with value (2,8933%).Keywords:Rebon Shrimp,Rosela Flower,Terasi Powder
EFFECT OF DIFFERENT PACKAGING TYPES TOWARD THE QUALITY OF GOLD FISH (Cyprinus carpio)BABY CHIPS DURING ROOM TEMPERATURE STORAGE Rahman Hidayat; Suparmi Suparmi; Dahlia Dahlia
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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 ABSTRACT     This research was aimed to determine theeffectof different packaging types towardthe qualityof goldfish baby chips during room temperature storage. The research method used was experimental method with Completely Randomized Design (CRD)consisting of 2 treatment levels of different packaging types i.e. HDPE plastic (K1), and Combination plastic (HDPE and aluminum foil) (K2). The quality parameters tested in this study were proximate test (moisture, fat, protein content) organoleptic test (appearance, aroma, texture, taste) and mold. The result showed that the goldfish baby chips packed with combination plastic stored at room temperature was the best treatment, whereas the organoleptic value for appearance6.68, aroma 6.72, texture 5.28, and taste6.04. Meanwhile for proximate values that gold fish fish baby chips containing moisture, fat, protein content and mold were 24.71%, 10.78%, 32.19% and,2,4x102, respectively. Key words:Fish baby chips, gold fish, packaging types,temperature storage
STUDY OF CONSUMER ACCEPTANCE ON MACKEREL (Rastrelligerkanagurta) SHREDDED WITH ADDITION DIFFERENT AMOUNT OF BANANA BLOSSOM (Musa paradisiaca) Irsan Taufik; Suparmi Suparmi; Sumarto Sumarto
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 was aimed to determine the level of consumer acceptance onshredded mackerelwith the addition ofbanana blossom consist of 4 treatment levels A0 (control), A1 (30% of banana blossom), A2 (50% of banana blossom), and A3 (70% of banana blossom) with 3 replicated, so there were 12 units of experimental units. Based on the results showed thatthe addition of banana blossom to the production of shreddedmackerel had a very significant effect on the value of appearance, odor, flavor, and texture.The A1 treatment (addition 30% of banana blossom) was the best treatment withthe characteristics rather golden yellow color (3.68), seasoning aroma and specific odor of fish meat (3.61), the flavor of the seasoning was as specific as the taste of the fish meat(3.64), and chewy texture and little compact (3.75). Meanwhile for proximate analysis of A1 treatment of moisture, protein, fat, ash, and fiber content was 27.23%, 33.55%, 22.08%, 6.78%, and 1.59%, respectively.Keywords:banana bud, mackerel shredded,organoleptic, proximate,Rastrelliger
STUDY OF QUALITY OF DRY SKIN SHRIMP (Acetes arythraeus) SAUCE WITH DIFFERENT FERMENTATION TIME AND SALT CONCENTRATION Rizki Syakbana Nasution; Suparmi Suparmi; Dahlia Dahlia
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 study was to determine the quality of dry skin shrimp (Acetes arythraeus) sauce with different fermentation time and salt concentration. The treatment was fermentation time (L): 20 days (L1), 30 days (L2) and 40 days (L3), and different salt concentration (G) 15% (G1), 20% (G2), and 25% (G3). The results showed that the addition of different salt concentration and fermentation time to the production of dry skin shrimp sauce had a very significant effect on taste and aroma values. L2G2treatment was the best treatment with characteristics ofaroma was specific of dry skin shrimp,the taste of the spices was specific and felt salt and dry skin shrimp, meanwhile for the color was no effect at all. The contained of proximate values of protein, ash, and amino acids were 10.54%, 18.26% and4.92%, respectively.Meanwhile fat content was no significant effect.Keywords: dry skin shrimp sauce, fermentation time, quality.
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