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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Dinamisia: Jurnal Pengabdian Kepada Masyarakat Marinade Window of Health : Jurnal Kesehatan Martabe : Jurnal Pengabdian Kepada Masyarakat Riau Journal of Empowerment Jurnal Kreativitas PKM Authentic Research of Global Fisheries Application Journal (Aurelia Journal) Unri Conference Series: Community Engagement MAHESA : Malahayati Health Student Journal journal of Basic Medical Veterinary Journal of Rural and Urban Community Empowerment JURNAL ILMIAH GLOBAL EDUCATION Jurnal Penelitian Geografi (JPG) CANANG: Jurnal Pengabdian Masyarakat Femina Jurnal Ilmiah Kebidanan Indonesian Trust Health Journal Jurnal Perikanan dan Kelautan

Dewita Dewita

Universitas Riau

Author-ID : 560029

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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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

KAJIAN MUTU BUBUR INSTAN BERAS MERAH YANG DIFORTIFIKASI KONSENTRAT PROTEIN IKAN PATIN (Pangasius hypopthalmus) Hutahaean, Benget; Syahrul, Syahrul; Dewita, Dewita
Jurnal Perikanan dan Kelautan Vol 18, No 1 (2013)
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.18.1.62-70

The objective of this study was to evaluate the quality changes of instan brownrice porridge fortified with catfish protein concentrate during storage. Instant brownrice proridge was prepared from glutinous red rice flours (33%), skim milk (50%);corn oil (2%); sugar (5%) and forfified with 10% catfish protein concentrate. Theproduct was stored at room temperature for 45 days. Sensory analyses, peroxide,totalbacterial count, Escherichia coli, Staphylococcus aureus, and mold were made every0, 15, 30 and 45 days. The result indicated that the quality of porridge decresed duringstorage. The sensory value, peroxide, total bacterial count, Escherichia coli, Staphylo-coccus aureus and mold of the porridge at initial to the end of storage was 3, 59 - 3,30; 0 - 9,6 meq/1000g; 2, 0 x 103 - 1, 0 x 104 Cfu/g; 0, 2 x 102 - 1,0 x 102; 0, 15 x 102 –1,0 x 102 koloni/g. The was no mold growth identified during storage.

STUDY ON THE ADDITION OF REBON SHRIMP PROTEIN HYDRAULICATE (Acetes sp.) INTO THE PURPLESWEET POTATO (Ipomoea batatas L. Poir) MODIFIED FLOUR Sukma, Elni; Suparmi, Suparmi; Buchari, 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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ABSTRACTÂ Protein hydrolyzate is a product resulted from the breakdown of simple peptides and amino acids through the hydrolysis process by enzymes, acids or alkalis. The purpose of this study was to determine the effect of the addition of modified purple sweet potato flour (Ipomoea batatas L. Poir) into therebon shrimp protein hydrolyzate (Acetes sp.). The research method was an experiment using a non-factorial Completely Randomized Design (CRD) to compose and conduct 4 treatments of varied flour compositionadded (0%, 5%, 10%, and 15%). The parameters used to assess the quality of the modified flour produced were sensory evaluation (appearance, consistence, aroma, and texture) and the proximate composition. The results showed that the addition of shrimp protein hydrolyzate had a significant effect on the purple sweet potato flour. The best treatment was shown by the addition of 15% shrimp protein hydrolyzate, characterized by the dark purplein appearance, less attractive, intact, less neat and dry texture, very smooth, compact and produces a very fragrant aroma specific to rebon shrimp. The best product was shown by the scoreof the consistence 6.1; the aroma 7.1; and the texture8.1; meanwhile the proximate composition was shown by the content of water 6.31%; ash 4.02%; fat 0.84%; protein 16.54%, and carbohydrates 72.28%. The quality of the product was appropriate to Indonesian Quality Standard required forsweet potato flour.Â Key words: modified flour, protein hydrolyzate, sweet potato,rebon shrimp

THE PROCESSING OFKWETIAUMADE FROM THE SNAKEHEAD FISH PROTEIN CONCENTRATE (Channa striatus) FORTIFIED WITH KARAGENAN Sinaga, Sanni Ezra; Dewita, Dewita; 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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ABSTRACTThe research aimed to determine the effect of addition of flour carrageenan at different concentrations on the quality ofkwetiaumade from the snakehead fish protein concentrate. The research used an experimental method andcomposedas a non-factorial Completely Randomized Design (CRD). The treatment conducted wasaddition of carrageenan flour varied in 4 concentrations (0, 2, 6, and 10 %). The results showed that the addition of carrageenan flour was affecting significantly to the snakehead fish protein concentrate kwetiauproduced that wasevaluated by the different sensory value of the taste, aroma, and texture value; folding test, moisture content, protein content, and ash content; and elongation value. The best kwetiau produced was indicated by the addition of carrageenan flour at aconcentration of 2%. This product was characterized by the higestvalue of appearance on7.3 (whole, slightly brownish white), aroma on 6.4 (a little seaweed aroma), taste on 6.7 (slightly tasted seaweed), and textureon 7.7 (chewy and soft). The value of folding test was 8.0 (not cracked when folded one) and the elongation value was 26.48. The content of ash was 2.20 %, protein was 18.68 %, and waterwas 68.11%. Keywords: Carrageenan,kwetiau,rice flour, snakehead fish,snakehead fish protein concentrate,

THE EFFECT OF ADDITIONAL AMOUNT OF CATFISHSURIMI (Pangasiushypophthalmus) WHICH IS DIFFERENT ON PROCESSING PROCESS OF PEMPEK TOWARDS CONSUMER ACCEPTANCE Zuarli, Zuarli; Dahlia, Dahlia; 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 are to know the effect of additional amount ofcatfishsurimi which is different onProcessing process of pempek towardsconsumer acceptance, to know the best concentrate additional of catfish surimi toward pempek processed, and to know the pempek protein produced based on the proximate test. The experimental research method was the addition of catfishsurimi to pempek. The research design was completely randomized design (CRD) consisting of 4 treatment levels, namely without the addition of catfishsurimi (P0), the addition of 100 grams of catfish surimi (P1), 200 grams (P2), 300 grams (P3). Analysis parameters of organoleptic, moisture content, ash, fat, and protein. The results showed that the addition of different amounts of to catfish surimi processing of pempek had a significant effect on the 95% confidence level of pempek. The 300 gram catfish surimi (P3) produces the best value for pempek with not too white color, distinctive aroma of catfish surimi, compact texture and quite chewy, has a good taste; Pempeksurimi catfish has 50.78% water, 0.2.78% ash, 15.41% protein, and 0.68% fat.Keywords: catfish, surimi, pempek, consumer acceptance

PEMANFAATAN KONSENTRAT PROTEIN IKAN PATIN (Pangasius hypopthalmus) UNTUK PEMBUATAN BISKUIT DAN SNACK . Dewita; . Syahrul; . Isnaini
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14 No 1 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Patin  sh (Pangasius hypopthalmus) is one of fresh water  shes commonly cultured in Indonesia particularly in Riau Province. The purposes of these research were determined characteristic of organoleptic value and nutrition of sh concentrate protein (FPC), and also utilized the FPC in making biscuit and snack. The biscuits were made by adding wheat  ours, patin  sh protein concentrate, margarines, sugars and chicken egg. The snacks were composed from wheat  ours, patin  sh protein concentrate, seasonings and chicken egg. The preference test was conducted in this research involved organoleptic parameters, and chemical tests. The results showed that food snacks and biscuits made from Patin Fish Protein Concentrate were well accepted through organoleptics tests and nutrition contains. The nutrition contains for its biscuits were 4,05% of moisture content, 2.44% of ash, 19.47% of Protein, 21.91% of Fat and 52.13% of carbohydrate, while the nutrition contains for its snacks were 4.38% of moisture content, 2.39% of ash, 19.14% of protein, 30.77% of fat, and 46.32% of carbohydrate.Keywords : concentrate, protein, patin, snacks, biscuits

Fish Protein Concentrate Fortification Siam Patin on Amplang Snack Products and Mi Sago Instant Product as a Leading Regional Riau Dewita Buchari; - - Syahrul
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 2 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

To enhance fish consumption in the community especially children, fortification on processed fish product is conducted. The processed fish products are developed to fill the requirements as the fish based food products that own characterizations such as ready to eat, easy to carry, and less time to cook. Amplang snacks and instant sagoo noodles are defined as the products that fills the requirements. The research was aimed to process catfish into fish protein concentrate to become amplang snack and instant sagoo noodles. These products were designed as the effort to develop the local priority products in Riau by using diversification and fortification methods. Experimental method with fortification treatments on Fish Protein Concentrate (FPC) extract from Catfish that generate products of amplang snacks and instant sagoo noodles and fish tofu were carried out. The fortified products were examined by organoleptics test that involved panelists. The results showed that the proximate analysis on fortified Catfish Protein Concentrate products were presented as following :1). water contents of 3,13 %, ash of 2,85 %, protein content of 16,13 % and fat content of 18, 66 % for ampang snacks; and 2). water contents of 11,77 %, ash of 1,30 %, protein content of 12,35 % and fat content of 1,86 % for instant sagoo nodles. All fortified FPC products filled the Indonesian Nasional Standard (SNI).Keywords: Fortification, Catfish, and Fish Protein Concentrate

Innovation on Street Food Products (Instant Porridge and Cookies) Based on Fortified Patin Fish Protein Concentrate with Red Palm Oil and Encaptulated Oil Fish Dewita Dewita; Syahrul Syahrul; Desmelati Desmelati; Suardi Lukman
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 3 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

This research aimed to establish innovation on street food (instant porridge and cookies)from Patin Fish Protein Concentrate fortified by blending red palm oil and encaptulated patinfish’s oil. The Encaptulation was conducted by blending of red palm oil and patin fish’s oil usingspray dryer. The blending was consisted of three combinations namely 50 : 50 (A1), 40 : 60 (A2)and 60 : 40 (A3) for ratio between red palm oil and patin fish’s oil. The best combination’s resultswas fortified into street food (instant porridge and cookies). The blending was tested by measureyield, fat and fatty acid profile. Moreover, organoleptics and proximate tests were carrie out for thebest treatment of blending in instant porridge and cookies. The results show that encaptulatedyield reached 55 % that rise from A1 treatment as the best treatment with fat content of 17.26%.Profile of unsaturated fatty acid especially fatty acid omega 9 from blending fish oil and palm oilwas 59.29%. The number of fatty acid omega 9 was higher than saturated fatty acid which was18.56%. Furthermore, based on organoleptic tests of instant porridge and cookies using under fiveyear children respondents, it was proven that 93% of children was like the products. Proximate analysis of instant porridge revealed that protein content was 11.04 %, water content was 5.03%,fat content was 1.92 % and ash was 0.64 %. However, proximate analysis showed that cookiesowned protein of 9.11%, fat of 17.03% , water content was 3.93% and ash of 1.38%.Keywords : Encaptulated fish, street food, patin fish protein concentrate, palm oil

Health Food Supplements (Health Food) Highly Nutritious From Chlorella And Oil Catfish (Pangasius hypopthalmus) Syahrul Syahrul; Dewita Dewita
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

AbstractThe utilization of microalgae as a food ingredient considered effective, because in addition to alternative food sources also contains nutrients chlorella microalgae in particular is very good for health. This microalgae rich in protein (60.5%), fat (11%), carbohydrates (20.1%), water, dietary fiber, vitamins and minerals Besides these microalgae contain pigments (chlorophyll), tocopherol and the active component (antimicrobial and antioxidants). This is what underlies microalgae is very useful to be used as a source of raw materials of health food supplements. Currently the health food supplements have become a necessity for people to maintain their health in order to remain vibrant. This study aims to produce high nutritious health food supplements from raw material chlorella enriched with fish protein concentrate and oil catfish. The method used in the manufacture of high nutritious health food supplement is a method of microencapsulation with different formulations. The results showed that the best formulations based on the profile of amino acids, fatty acids and standards AAE per day especially essential fatty acids oleic and linoleic is formulation B (chlorella 2%, 1% fish oil and fish protein concentrate 1%.

POLA PENERIMAAN SISWA SEKOLAH DASAR TERHADAP PRODUK MAKANAN JAJANAN BERBAHAN BAKU KONSENTRAT PROTEIN IKAN BAUNG (Hemibagrus nemurus) DI KABUPATEN KAMPAR, RIAU Dewita Dewita; Syahrul Syahrul; Rizky Febriansyah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 3 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia 15 (3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Tujuan penelitian ini adalah untuk menentukan tingkat penerimaan konsumen (siswa SD) terhadap makanan jajanan (crackers, cookies cokelat, dan snack tortilla) berbahan baku konsentrat protein ikanbaung (Hemibagrus nemurus) dan menganalisis komposisi proksimatnya. Penelitian ini menggunakan metode eksperimen, yaitu melakukan percobaan pembuatan produk makanan jajanan berbasis konsentratprotein ikan baung. Data yang diperoleh disajikan dalam bentuk tabel dan grafik, kemudian dianalisis secara deskriptif. Parameter yang digunakan adalah uji organoleptik (rupa, aroma, rasa, dan tekstur) dan analisis proksimat yang meliputi analisis kadar air, abu, lemak, protein dan karbohidrat. Hasil penelitian menunjukkan bahwa KPI baung yang difortifikasi pada makanan jajanan dapat diterima oleh anak balitadengan tingkat penerimaan 80-90%. Hasil analisis proksimat yang diperoleh untuk kandungan air, abu, protein, lemak dan karbohidrat adalah 2,46 %, 1,32%, 23,56%, 20,75% and 49,87% untuk crackers dan2,74%, 1,06%, 23,82%, 27,29%, dan 46,53% untuk cookies cokelat. Snack tortilla memiliki kandungan air sebesar 2,31%, abu 2,05%, protein 26,42%, lemak 21,19% dan karbohidrat 36,15%.

Co-Authors ', Desmelati ', Suparmi - - Syahrul . Isnaini . Syahrul Abdurahman Abdurrahman Alchalidi Alchalidi 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 Cut Mutiah Dahlan, Zulfa Hanum Dahlia Dahlia Dahlia Dahlia Daud Yusuf Dayani, Rahmi Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Dewi, Silfia Eddiwan Kamaruddin Edison Edison Edison Edison Elizal, Elizal Elizar Elizar, Elizar Fanzuri, M Reza Faradilla, Shella Fatiranes, Erlando Febrina Judith, Febrina Gonal, Hendri Halimatussakdiah Halimatussakdiah Hani Plumeriastuti Hanis, Nonong Hariadi, Mas'ud Hendro Ekwarso Henniwati, Henniwati Heriansyah, Ivan Humayra, Siti Dara Indah Indah Ira Sari Irasari, N. Irvina Nurachmi Irwani, Maria Jasmiati Jasmiati, Jasmiati Karnila, Rahman Karnila Kartika Sari Hrp, Lili Kartini Putri, Hendrika Wijaya Keumala, Cut Ratna Lia Lajuna Madeni, Barirah Maderlita, Sisca Magfirah, Magfirah May Kristina Simanjuntak, May Kristina Meity Muliawati, Meity Mhd Fadhli, Mhd Fadhli Mirna Ilza Muhammad Fauzi N Ira Sari N. Ira Sari N. Irasari Nasution, putri Silvia Nauba Nofrian, Rey Nora Veri Nursyirwani, Nursyirwani Nurul Huda Oktari, Arles Oktavia Iswari Harahap, Oktavia Iswari Pareng Rengi Pareng Rengi Prihatin, Nova Sumaini Putra, Adie Wirawan Putri, Selvia Zuhra Putri, Tiara Beneva R Fathul Rahman Rahman, R. Fathul Ranggi Oktori Ranika Paramita Restu Restu Ridwan Manda Putra Rimayanti Rimayanti Rinaldi Panjaitan, Rinaldi Rindi Metalisa, Rindi Rizky Febriansyah Rosyita, Rosyita Sadewa, Bagaspati L Salsabila, Alikha Santhy Wisuda Sidauruk Sari Hrp, Lili Kartika Sari, Cindy kemala Setiyanto, Wahyu Pajar Sianturi, Desky Novita Sari Sibagariang, Rina D Sidauruk , Santhy Wisuda Sidauruk, Santhy W. Sidauruk, Shanty W Silfia Dewi 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 T. Iskandar Faisal Taufik Hidayat Taufik Hidayat Thamrin Thamrin Thamrin Thamrin Tri Wahyu Suprayogi Widjiati Widjiati, Widjiati Windarti Windarti Yenita Roza Yova, Surya Dirga Zuarli, Zuarli

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