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Journal : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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THE EFFECT OF DIFFERENT TYPES OF PACKAGING ON THE QUALITY OF SAGO NOODLES FORTIFIED WITH CATFISH PROTEIN CONCENTRATE (Pangasius hypophthalmus) DURING ROOM TEMPERATURE STORAGE Sianturi, Desky Novita Sari; Buchari, 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 study was purposed to determine the effect of different types of packaging on the quality of sago noodles fortified with catfish protein concentrate (Pangasius hypophthalmus) during room temperature storage. The method used was experimental method, with a Randomized Block Design (RBD) consisting of 3 different types of packing treatment is A1HDPE, A2Alumunium foil, and A3combination and as a group was the storage duration 0 day, 15 days, 30 days and 60 days.The series of research activities was divided into 3 stages, the first stage was preparation catfish protein concentrate, the second stage was making of sago noodles catfish protein concentrate, the third stage was packaging and storage of sago noodles catfish protein concentrate. Parameters measured include organoleptic test (appearance, aroma taste and texture), moisture content and Total Plate Count. The results showed of moisture content is A2(8,53-9,23%) and Total Plate Count (1,5 x 103- 2,2 x 103 cfu/g). In variance test with 95% confidence level for 60 days storage with different packaging showed significantly effect on organoleptic test (appearance, aroma, texture), moisture content and Total Plate Count. Keywords: sagoo noodle, packaging, stored, catfish protein concentrate      Pangasius hypophthlalmus
THE DIFFERENTSOURCESOF PROTEIN FORTIFIED IN PRODUCING OF SAGO INSTANT NOODLES Mhd Fadhli, Mhd Fadhli; Syahrul, Syahrul; Buchari, Dewita
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 objective of the research was to observe the effect of different protein source fortified on the quality of sago instant noodle determined bysensory evaluation and proximate analysis. The research used experimental method and composed to completely randomized design (CRD). The treatments conducted were fortifying the different sourcesof protein into the sago instant noodles, including:theChlorellapowder concentration, dried anchovy powder and rebon shrimp powder, varied into 3 levels, namely: MC (added of5% Chlorellapowder),MT (added of10% dried anchovy powder), MU (added of10% rebonshrimp powder). Quality assessments used were the proximate nutritive values (content of water, fat, protein, ash, and carbohidrates) and sensory evaluation. Results showed that the different source of protein fortified in producing of  sago instant noodlesindicated the significant effect on theconsistence but not significant on the aroma, texture and taste of the sago instant noodlesproduced. Meanwhile, the treatments were indicated significant different to the content of water, protein, carbohidrate and NPN but not significant to the content of ash and fat. The best treatment is MU (added of10% rebonshrimp powder) indicated by the highest value of sensory evaluation (consistence  6,33%, aroma 6,17%, texture 5,32%, taste 5,29,  the content of protein18.11%, fat 8.60%, carbohydrates42.69%, the value of NPN 0,69%. Key-words : sago noodle, Chlorella, dried anchovy, rebon shrimp
THE EFFECT OF THE ADDITION OF BROCCOLI (Brassica olaracea l.var italic) ON THE QUALITY OF FISH CARP (Laptobarbus hoevenii) MEATBALLS Gonal, Hendri; Buchari, Dewita; ', Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The research aimed to determine the influence of the addition of broccoliflour on the quality of fish carp meatballs. The methods used in this study wasexperimental, namely conducting a series of experiments on producing carp fishmeatballs added with broccoli flour as a source of fiber and composed as thecompletely randomized design (CRD). The addition of broccoli flour wasconsisted of four treatment levels, those were B0 (0 g), B1 (20g), B2 (40 g) and B3(60 g), which the weight was calculated from the percentage of fish meat weight.The treatments were repeated three times. The quality of fish meatball wasevaluated for the organoleptic value (consistence, texture, aroma, taste) andchemical composition (water, fat, protein, fiber). The results showed that theaddition of the broccoli in the processing of meatballs carp fish indicated asignificant effect on the consistence, taste and texture, but not to the aroma. Theaddition of broccoli flour also affected to the content of water, protein, fat andfiber. The best treatment was the addition of powder 20 g broccoli for the highestquality of fish meatball. The product was showing neat, clean white greenish, byit’s distinctive aroma of meatballs with the fresh carp fish and the aroma of spiceswas not strong, good taste and juicy, and the texture was chewy and solid. Thechemical composition was showing the content of water 67,52%, protein 16,08%,fat 2,48% and fiber 1,82%.Key words: addition, broccoli flour, carp fish, meatballs
QUALITY REVIEW OF DRIED SELAIS FISH (Kryptepterus lais) WITH ADDITION OF CHITOSAN SOLUTION DURING ROOM TEMPERATURE STORAGE Setiyanto, Wahyu Pajar; Buchari, Dewita; Loekman, Suardi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The purpose of this research was to review the quality of dried selais fish (Kryptopterus lais) by soaking of chitosan solution during room temperature storage. The methode used in this reseach was experimental methode by soaking of dried selais fish (Kryptopterus lais) with 3 % of chitosan solution concentration for 30 minutes of soaking time (K1) and without soaking of chitosan solution (K0), during 0, 7, 14 days of room temperature storage. The parameters tested were Total Plate Count, organoleptic analysis (appearance, aroma, texture) and chemical analysis. The result showed that the treatment was significant different to the quality of dried selais fish (Kryptopterus lais) during room temperature storage. The K1 treatment tend to have higher average than K0 treatment for all of parameters tested (Total Plate Count, organoleptic analysis (appearance, aroma, texture), and chemical analysis.Keywords : Chitosan, Kryptopterus lais, Quality
THE EFFECT OF ADDITION OF STRAW MASHROOM (Volvariella volvaceae) ON THE CUNSUMER ACCEPTANCE TO THE CATFISH (Clarias gariepinus) GRILLED CAKE Nasution, putri Silvia Nauba; Dewita, Dewita; Desmelati, Desmelati
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 research aimed to determine the effect of the addition of straw mushroom (Volvariella volvaceae)on the customer acceptance to the catfish(Clarias gariepinus)grilled cake. The method used in this research was experimental method and the design used was non-factorial Randomized Completely Design(RCD). The treatment conducted was addition of the mushroomat varied quantity (0 gs, 100 gs, 200 gs and 300 gs) in the processing of catfishgrilled cake. The results showed that the best catfishgrilled cake was produced by the addition of 200 gs mushroom, shown by the highest acceptance of taste (82.5%), texture (90%), flavor (83.75%) and appearance (81.25%). The product was containing water (52.19%), protein (10.82%), fat (0.09%) and ash (0.85%). The organoleptic characteristics of the product were good tasted, flavored spicy and specify fish meat and mushroom, supple and solidtextured, and yellow colored. Keyword :   Clarias gariepinus, Volvariella volvaceae, grilled cake, costumer acceptance
EFFECT OF DIFFERENT ADDITION OF FISH BONE FLOUR (Clarias gariepinus, Pangasius djambal, and Paraplotosus albilabris) ON THE COOKIES QUALITY Sari, Cindy kemala; Dewita, Dewita; Sumarto, Sumarto
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 study aimed to determine the effect of different addition of fish(Clarias gariepinus, Pangasius djambal, and Paraplotosus albilabris) bone flour on the cookies quality and obtain the best formulation of cookies with addition differentfish bone flour. The experimental method with a non-factorial Completely Randomized Design was used in this research with 4 levels of treatment: cookies without addition of fish bone flour (CT0), cookies with addition 8gr of Clarias gariepinus bone flour (CT1), cookies with addition 8gr of Pangasius djambal bone flour (CT2), cookies with addition 8 gr of Paraplotosus albilabris bone flour (CT3). The parameters measured in this study were organoleptic test (appearance, odor, taste, texture),proximate analysis (water, protein, fat, ash and calcium content). The results showed that the addition 8 gr of Pangasius djambal bone flourwas the best treatment, whereas the appearance was brown, attractive, whole and neat, odor was distinctive smelling cookies, fragrant and slightly smelling fish, taste was good, savory and a little taste of fish, texture was dry, solid, compact and crunchy. Based on the best proximate analysis that the addiiton 8 gr of Paraplotosus albilabrisbone flour was the best treatment (CT3), where as the value of water, protein, fat, ash, carbohydrate and calcium content was 5.71%, 25.5%, 1.7%, 2.38%, 66.66%, 1.28%, respectively.Keywords: Clarias gariepinus, Cookies, Fish Bone Flour,Pangasius djambal, Paraplotosusalbilabris
THE CHARACTERISTICS OF SAGO CRACKERS (Metroxylon sp.)FORTIFIEDWITH SHRIMP REBON (Mysis relicta) PROTEINHYDROLYZATE Siregar, Heppi Nurjanah; Dewita, Dewita; Suparmi, Suparmi
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 aimed to determine the best concentration of shrimp rebon (Mysis relicta) protein hydrolyzateand the characteristics of sago crackers (Metroxylonsp.) fortified with the shrimp protein hydrolyzate. The method used was the experimental and composed as a non-factorial Completely Randomized Design (CRD). The treatment conducted was fortification of shrimp protein hydrolyzate at a different concentration (0%, 5%, 10%, and 15%) to the sago flour to produce the highest quality of the crackers. The parameters observed were the proximate composition, including the content of water,ash, fat, protein, carbohydrate; the puffingstrength; and an organoleptic value (color, aroma, taste and crispness) of the crackers produced. The results showed that the treatment of fortification with 15% shrimp protein hydrolyzate was producing the best crackers. The best product was characterized with brownish-white features and very interesting appearance, shrimprebon flavored, highly tasted of shrimprebon, and very crunchy. It was showing the puffing strength at 327.92% and the proximate composition, including the content of water 7.65%, ash 1.41%, fat 0.46%, protein 18.35%, carbohydrate 72,11% and growth power 327.92%. Keywords: fortification, protein hydrolyzate, sago crackers.
THE EFFECT OF DIFFERENT RAW MATERIALS HANDLING OFCATFISH (Clarias gariepinus) ON QUALITY OF AMPLANG CRACKERS Faradilla, Shella; Sumarto, Sumarto; Dewita, Dewita
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 effect of different raw materials handling of catfish (Clarias gariepinus) on the quality of amplang crackers. The used method was an experimental method, with a non-factorial Completely Randomized Design (CRD) consisting of 3 levels of treatment, namely fresh minced meat (A1), frozen minced meat (A2) and frozen surimi (A3). The observed parameters were proximate expansion (water content, ash, fat, and protein), developmental power, hygroscopic and organoleptic (appearance, aroma, flavor and texture). The results showed that the A1(9) treatment was the best treatment.  The characteristics were the bright colors, specific fish aroma, specific fish flavor, and crispiness and dense.Furthermore the proximate value was 2.64% moisture, 1.78% ash content, 18.36% fat content, 9.41% protein content, 232.68% linear expansion and0.96% hygroscopic.  Keywords: amplang crackers, catfish, handling.
QUALITY CHARACTERISTICS OF SNAKEHEAD FISH (Channastriata) NOODLES WITH THE ADDITION OF AGAR-AGAR FLOUR Dayani, Rahmi; Sumarto, Sumarto; 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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AbstractThis study aims to determine the effect of adding agar-agar flour to the quality of snakehead fish noodles and determine the amount of agar flour in producing the best quality of snakehead fish noodles. The research method was experimental with the processing of snakehead fish wet noodle with the addition of agar-agar (commercial) flour in different quantities. The research design was a completely randomized design (CRD) consisting of 4 treatment levels, without the addition of agar flour (M0), the addition of agar flour 3 g (M1), 5 g (M2), 7 g (M3). Analysis parameters of organoleptic, moisture content, ash, fat, protein, carbohydrates, and crude fiber. The results showed that the addition of agar-agar flour (commercial) had a significant effect on the 95% confidence level of the quality of snakehead fish noodles. The best treatment is agar-agar 5 g (M2) in producing quality characteristics of fish noodles. The noodles have a bright yellow color, distinctive aroma of fish and agar-agar, and chewy texture and elastic, has a savory taste and an agar-agar taste; snakehead fish noodles have 35.62% moisture, 0.51% ash, 12.79% protein, 1.19% fat, 53.35% carbohydrates, and 1.45% fiber. Keywords: agar-agar flour, Channa striata, fish noodles
FORTIFICATION OF PROTEIN HYDRAULIC PROTEIN YELLOW SELAR FISH(Caranx leptolepis) WITH A DIFFERENT AMOUNT TO PEMPEK Indah, Indah; 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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ABSTRACTThe purpose of this research was to determine the effect of adding different amounts of protein hydrolyzate of yellow selar (Caranx leptolepis) to pempek and proximate chemical content and sensory quality of pempek with the addition of fish protein hydrolyzate of yellow selar (Caranx leptolepis). The research method used was an experimental method, namely processing pempek by adding different amounts of fish protein hydrolyzate. The research method used was an experimental method, namely processing pempek by adding different amounts of protein hydrolyzate of yellow selar fish. The design used was a non-factorial completely randomized design (CRD) with 4 levels of treatment, namely H0 (without the addition of fish protein hydrolyzate of yellow selar), H1 (addition of 5% yellow selar fish protein hydrolyzate), H2 (addition of 10% yellow selar fish protein hydrolyzate). ) and H3 (addition of 15% yellow selar fish protein hydrolyzate) from the amount of raw material (tapioca flour) each treatment was repeated 3 times, so that the number of experimental units in the study was 12 units. The parameters measured in this study were organoleptic tests (appearance, smell, texture, flavor) and proximate tests (moisture content, ash content, protein content, fat content). The results showed that the organoleptic value of the best treatment in the H3 treatment (addition of 75 mL yellow selar fish protein hydrolyzate) included appearance (slightly grayish color), smell (very fresh typical of yellow selar fish), flavor (slightly salty and typical of yellow selar fish). ), texture (chewy and elastic). Based on the best proximate value is pempek H3 (addition of 75 mL yellow selar fish protein hydrolyzate) including 50.98% water content, 1.29% ash content, 9.25% protein content and 3.02% fat content.Keywords: Fortification, Pempek, yellow selar, Protein Hydrolyzate
Co-Authors ', Desmelati ', Suparmi - - Syahrul . Isnaini . Syahrul amirul fadri, amirul Andarini Diharmi Andriani, Andarini Anto Saut Pasaribu, Anto Saut Arkham, M. Nur Aulianshah, Vonna Benget Hutahaean Bintal Amin Budijono, Budijono Bustari Hasan Chicka Willy Yanti Dahlan, Zulfa Hanum Dahlia Dahlia Dahlia Dahlia Daud Yusuf Dayani, Rahmi Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Eddiwan Kamaruddin Edison Edison Edison Edison Elizal, Elizal Elizar Elizar, Elizar Faradilla, Shella Febrina Judith, Febrina Gonal, Hendri Halimatussakdiah Halimatussakdiah Hani Plumeriastuti Hanis, Nonong Hariadi, Mas'ud Hendro Ekwarso Henniwati, Henniwati Heriansyah, Ivan Indah Indah Ira Sari Irasari, N. Irvina Nurachmi Irwani, Maria Jasmiati Jasmiati, Jasmiati Karnila, Rahman Karnila Kartini Putri, Hendrika Wijaya Keumala, Cut Ratna Lia Lajuna Madeni, Barirah Maderlita, Sisca May Kristina Simanjuntak, May Kristina Meity Muliawati, Meity Mhd Fadhli, Mhd Fadhli Mirna Ilza Muhammad Fauzi Mutiah, Cut N. Ira Sari N. Irasari Nasution, putri Silvia Nauba Nofrian, Rey Nora Veri Nursyirwani, Nursyirwani Oktari, Arles Oktavia Iswari Harahap, Oktavia Iswari Pareng Rengi Pareng Rengi Prihatin, Nova Sumaini Putra, Adie Wirawan Putri, Selvia Zuhra R Fathul Rahman Rahman, R. Fathul Ranggi Oktori Ranika Paramita Restu Restu Ridwan Manda Putra Rimayanti Rimayanti Rinaldi Panjaitan, Rinaldi Rizky Febriansyah Rosyita, Rosyita Santhy Wisuda Sidauruk Sari Hrp, Lili Kartika Sari, Cindy kemala Setiyanto, Wahyu Pajar Sianturi, Desky Novita Sari Sidauruk , Santhy Wisuda Sidauruk, Santhy W. Sidauruk, Shanty W Sinaga, Sanni Ezra Siregar, Heppi Nurjanah Siregar, Rizky Febriansyah Sri Maryati Suardi Loekman Suardi Lukman Sukendi Sukendi Sukirno Mus Sukma, Elni Sumarto Sumarto Sumarto, Sumarto Suparmi Suparmi Suparmi Suparmi Suparmi Syafrani Syafrani Syafrijal Syafrijal Syahada, Melania Syahda, Melania Syahril Nedi Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Taufik Hidayat Taufik Hidayat Thamrin Thamrin Thamrin Thamrin Tri Wahyu Suprayogi Widjiati Widjiati, Widjiati Windarti Windarti Yenita Roza Zuarli, Zuarli