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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 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 Midwifery Care Journal Jurnal Pengabdian Mandiri Pancaran Pendidikan Jurnal Riset Rumpun Agama dan Filsafat Gaster Jurnal Bintang Pendidikan Indonesia 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 Jurnal Agroindustri Halal
Suparmi Suparmi
Program Studi Ilmu Fisika, Program Pascasarjana Universitas Sebelas Maret Surakarta
Religion Agriculture, Biological Sciences & Forestry Arts Humanities 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 Engineering Environmental Science Health Professions 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 ON THE USE OF GREEN BETAL LEAF (Piper betle L) EXTRACT AS ANESTHETIC MATERIAL IN FRESHWATER LOBSTER (Cherax quadricarinatus) M. Haekal Tiftazani; 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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ABSTRACT This study aimed to determine the best dose of green betel leaf extract to stun freshwater crayfish and the best transport medium. The research method used was an experimental method with green betel leaf extract treatment, namely K1 (100 mL/4L fresh water); K2 (200 mL/4L fresh water); K3 (300 mL/4L fresh water); K4 (400 mL/4L fresh water). In addition, this study also determined the best transportation media, namely the use of cold sawdust and the use of crushed ice in the first layer with a storage time of 3 hours. The parameters used were the length of time passed out and survival. The results of the study concluded that the best dose to stun the lobsters was the administration of 400 mL/4L fresh water (K4) with green betel leaf extract and 33 minutes of stunning. While the best transportation media used was the use of cold sawdust with 100% survival rate. Key words: Freshwater Lobster, Green betel leaf, Survival
UTILIZATION CHITOSAN OF FRESH WATER LOBSTER (Cherax quadricarinatus) SHELL AS PRESERVATIVE IN CATFISH (Pangasius pangasius) MEATBALL Sitti Halimah; Desmelati Desmelati; 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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ABSTRACT`              This study aims to determine the effect of soaking chitosan of freshwater lobster shell on the characteristic and quality of catfish meatball during storage. The research method used was an experiment by application chitosan of freshwater lobster shell as a preservative in catfish meatball. The treatment given was the concentration of chitosan from fresh water lobster shells with a level of 0% (K0), 1% (K1), 3% (K2), 6% (K3) and as a group was storage time with time intervals of 0, 3, 6 and 9 days in 60 minutes of immersion. Parameters analyses were observed for organoleptic, pH, TPC (Total Plate Count) and proximate analysis including water, protein and fat content. Based on the result obtained that K3 treatment was the best treatment for a appearance value (8.52) with the criteria was a regular round shape, uniform, not hollow and creamy white color; odor value (7.91) with criteria not fishy smell and fish balls specific; taste value (8.03) with good and dominant fish taste; texture value (7.71) with the criteria of dense, compact and slightly chewy texture. The pH value of 5.96 and the TPC value of 4.7x104 Cfu/gr. The results of the proximate analysis of water, protein and fat content were 63.64%, 17.80% and 1.97%.Keywords: preservative, chitosan, catfish meatball
EFFECT OF THE ADDITION OF Chlorella sp FLOUR ON THE ORGANOLEPTIC VALUE OF BOBA (Tapioca pearl) Sahrul Sahrul; Suparmi Suparmi; Dahlia Dahlia
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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ABSTRACTBoba is a common chewy black ball with a diameter of 1 cm made from cassava starch and is often used as a mixed ingredient in milk and tea drinks. This study utilized Chlorella sp. flour, rich in nutrients as an additive in the processing of boba. The purpose of this study was to determine the effect of the addition of Chlorella sp flour on organoleptic value of boba.  This study used an experimental method, namely producing boba with the addition of Chlorella sp flour., which consisted of 4 levels of treatment, namely: BC0 (control), BC1 (1 gram), BC2 (2 grams), and BC3 (3grams) The treatment was repeated 3 times. The tested parameters were organoleptic (hedonic test).  From the research based on organoleptic test BC2 was the best treatment with the number of panelists against boba as many as 79 panelists, and the percentage value was 98.75% with the characteristics of brown boba, chocolate aroma with a slight leaf aroma, chewy texture, and slightly bitter taste.Keywords: Boba; Chlorella sp.; Organoleptic
The Implementation Of Essay Grading To Analyze Concept Understanding Profile Of Heat And Temperature Dewi Ratnasari; S Sukarmin; Suparmi Suparmi
Pancaran Pendidikan Vol 6, No 2 (2017)
Publisher : The Faculty of Teacher Training and Education The University of Jember Jember, Indonesia

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Abstract

The aim of this research is to analyse concept understanding profile of heat and temperature by applying essay grading technique. This research is a descriptive research using quantitative approach. The subjects of the research are 10th-grade students in Surakarta academic year of 2016/2017. The number of samples was 95 students. Sample selection technique used purposive sampling that selected students from high, medium and low categorised school. Data were collected from test and interview. Before the questions were tested to the research subjects, the essay questions were validated by experts. Based on the result and data analysis, concept understanding profile of 10th-grade students in Surakarta on heat and temperature as follows: 6,32% students in the high category, 42,11% in an adequate category, 45,26% students in a low category is and 6,32% in the very low category.
QUALITY CHARACTERISTICS OF HAKAO DIM SUM SKIN FORTIFIED WITH SEAWEED FLOUR (Eucheuma cottonii) Dian Febi Yolanda; Suparmi Suparmi; Sumarto Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT This study aimed to determine the texture characteristics of hakao dim sum wrappers fortified with seaweed flour (Eucheuma cottonii). The research method used was a non-factorial Completely Randomized Design (CRD) with 4 levels of treatment, namely K0 (0% seaweed flour), K1 (60% seaweed flour) K2 (70% seaweed flour) K3 (80% seaweed flour). The test parameters were organoleptic quality analysis of appearance, flavour, taste, and texture. The results showed that dim sum hakao wrappers fortified with 80% seaweed flour (Eucheuma cottonii) (K3) had a significant effect on organoleptic quality characteristics (appearance, flavor, and texture) at the 95% confidence level. The organoleptic quality value of the best treatment was K3 (80% seaweed flour), with organoleptic value of yellowish white appearance (8.15), slightly seaweed flavour (5.45), chewy and pliable texture (7.99), while the taste had sidnificant effect on K0 treatment, namely neutral taste, without seaweed flour (7.51)Keywords: Characteristics, Eucheuma cottonii, hakao dim sum wrappers.
FORTIFICATION OF THE BIANG FISH (Ilisha elongata) ON THE SENSORY QUALITY OF TORN BREAD Ahmad Suni; Sumarto Sumarto; Suparmi Suparmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT            The aim of this study was to determine the best quality characteristic of torn bread fortified with I. elongata flour with different concentrations of I. elongata using organoleptic parameters. The material used in this studied I. elongata purchased directly from fishermen in Selat Panjang, Kepulauan Meranti. The design of this studied an experiment with the manufacture of torn bread fortification of I. elongata flour with non-factorial complete random design consisting of 4 treatment level was P0 (0 g of I. elongata flour), P1 (12.5 g of I. elongata flour), P2 (25 g of I. elongata flour) and P3 (37.5 g of I. elongata flour) with sensory analysis included appearance, aroma, taste and texture. Panelists assessment results showed the best concentration was P1 treatment (12.5 g of I. elongata flour) with the appearance quality test results 8.47±0.05ab; the aroma 8.68±0.17b; taste 8.25±0.14bc; and rate of textures 7.91±0.18ab.Keywords: Concentration, fortification, I. elongata, quality, torn bread.
STUDY OF FRESHWATER LOBSTER (Cherax quadricarinatus) FLOUR CHARPAS FLOUR FORMULATION ON CONSUMER ACCEPTANCE Dedi Arisandi; Desmelati Desmelati; Suparmi Suparmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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AbsctractThis study aimed to determine the effect of the formulation of freshwater carapace flour crackers (Cherax quadricarinatus) on consumer acceptance of the crackers produced. This study used experimental methods. The experimental design used was a complete non-factorial randomized design with four levels of treatment, namely D0 (without the addition of carapace flour), D1 (addition of 5% carapace flour), D2 (addition of 10% crayfish carapace flour), D3 (addition of 15% crayfish carapace flour). The tested parameters were organoleptic tests (taste, appearance, aroma, and texture), and flower power tests. The results showed that the addition of carapace flour (Cherax quadricarinatus) had a significant effect on organoleptic quality (taste, appearance, aroma, texture) with the D2 treatment being the best treatment because it was preferred by the panelists. Meanwhile, based on the flower power, D0 was the best treatment with a D0 value of 0.63 cm.Keywords: by product, crackers, flour, freshwater lobster carapace .
UTILIZATION OF MANGROVE FRUIT (Sonneratia caseolaris ) AS A PRESERVATIVE TILAPIA (Oreochromis niloticus) Laila Umaya; Suparmi Suparmi; Sumarto Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTTilapia is a food ingredient that is easily subject to decay and damage (perishable food). This damage can occur biochemically as well as microbiologically. Mangrove fruit (Sonneratia caseolaris) contains antibacterial compounds that can inhibit the growth of microorganisms that cause decay in fishery products. Therefore, this study was conducted to determine the effect of the concentration of mangrove fruit extract on the preservation of tilapia (Oreochromis niloticus). The soaking treatment of mangrove fruit extract used concentrations of 0%, 2%, 3% and 4%. This study used a non-factorial complete randomized design (CRD). The tested parameters were organoleptic including appearance values (eyes, gills, mucus), odor values, incision values, and texture values. The results showed that the most effective treatment for preservation using mangrove fruit extract in tilapia was soaking with a concentration of 4%, having an organoleptic value of eye appearance of 7.67 (convex eyeballs, cornea and clear pupils), gill appearance 7.44 (dark red gills), body surface mucus 7.53 (clear, transparent mucus layer), tilapia smell 7.36 (fresh smell, type specificity), tilapia meat 7.53 (brilliant meat incision), texture value 7.84 (dense, compact and elastic texture). The best treatment can inhibit bacterial growth and maintain the quality of tilapia. Keywords: Mangrove, Organoleptic, Tilapia
PREDICTION OF THE SHELF LIFE OF COOKIES Chlorella sp USING DIFFERENT PACKAGING Rajiv Ramandha Putra; Suparmi Suparmi; Dewita Dewita
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis study aimed to estimate the shelf life of Chlorella sp cookies in different packaging using HDPE and aluminum foil packaging. The method used was Arrhenius and stored at a temperature of 25ºC and 35ºC with an observation time interval of 5 days for 30 days. Parameters observed were organoleptic fungal growth and moisture content. The results showed that on the 30th day organoleptically, the Chlorella sp cookies had not grown mushrooms, the moisture content of the Chlorella sp cookies packaged with HDPE at 25ºC storage had a shelf life of 101.07 or 3.37 months, and those stored at 35ºC storage temperature was 81.49 days or 2.72 months. In aluminum foil packaging storage at 25ºC had a shelf life of 117.08 days or 3.90 months and at a temperature of 35ºC, which was 150.29 days or 5.01 months. Keywords: Arrhenius, Alumunium foil, Cookies, HDPE, Shelf life
STUDY OF CONSUMER ACCEPTANCE OF PATIN (Pangasius sp.) FISHBALL WITH THE ADDITION OF SAGO (Metroxylon sp.) FLOUR DIFFERENT CONCENTRATIONS Yoga Rakasiwi Pratama; Dewita Dewita; Suparmi Suparmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
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 different concentrations of sago flour on the manufacture of patin fishball to determine the best concentration on consumer acceptance. The research method used was a non-factorial Completely Randomized Design (CRD) with 4 levels of treatment, namely, P0 (control), P1(15% sago flour), P2(30% sago flour) and P3 (45% sago flour). The parameter used in this research was organoleptic assessment. The results showed that P1 treatment (15% sago flour) was the best results and was accepted by consumers (85%/68 panelist) with intact appearance characteristics, very attractive with slightly brownish yellow color, dense compact texture and crispy, flavorful, typical fish, delicious, and savory taste.Keywords: Fishball, Flour, Patin, Sago
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 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 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 Juni Beddu, Muhammad 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 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 Sumainti Sumainti 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