Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Tapian Nauli : Jurnal Penelitian Terapan Perikananan dan Kelautan
Titieu Keumala Sukandar
Sekolah Tinggi Perikanan Sibolga
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Environmental Science Industrial & Manufacturing Engineering Social Sciences Other

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
THE CONSUMER ACCEPTANCE ON SMOKE FLAVOURED CATFISH SAUSAGE (Clarias gariepinus) Sukandar, Titieu Keumala; Ilza, Mirna; Leksono, Tjipto
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The aim of the research was to determine the consumer acceptance on the smoke flavoured catfish sausage. This research was conducted in 2 steps, those were the production of coconut shell redistilled liquid smoke and the production of smoke flavoured catfish sausage. The method used was the experimental composed as non factorial Randomized Complitely Design. The treatment factor was addition of liquid smoke in the catfish sausage, consisted of 4 levels, namely addition of 0 mL (SA0), 2 mL (SA2), 4 mL (SA4), and 6 mL (SA6) for every 315 g fish meat each. The result showed that the catfish sausage added with 2 ml liquid smoke in (SA2) was indicated as the highest sensory value. The proximate composition indicated that the lowest water content was shown on the catfish sausage added with 4 ml liquid smoke (SA4) amounting to 7,01% meanwhile the highest one was SA0 amounting to 7,58 %. The highest content of protein was SA2 amounting to 30,25% and lowest one was SA6 amounting to 24,56%. The highest content of fat was SA4 amounting to 2,31% and lowest one was SA0 amounting to 1,28%. The highest content of ash was SA6 amounting to 4,00% and lowest one was SA0 amounting to 2,21% and the highest content of phenol was SA6 amounting to 12,29% and lowest one was SA0 amounting to 0,41%. Keywords : consumer acceptance, fish sausage, liquid smoke, Clarias gariepinus
ACTIVE FRACTION OF BROWN SEAWEED Sargassum cinereum Titieu Keumala Sukandar; Mery Sukmiwati; Andarini Diharmi
Berkala Perikanan Terubuk Vol 49, No 3 (2021): November 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.3.1363-1369

Abstract

Sargassum cinereum brown seaweed contains phytochemical compounds such as alkaloids, flavonoids, steroids, saponins and phenolics, which are quite high. Different types of solvents can dissolve the bioactive components according to the polarity of the solvent used. Methanol solvent has a more effective level of polarity in dissolving all phytochemical compounds, one of which is flavonoids so as to produce the highest flavonoid compounds. Butanol extract only showed negative results in the flavonoid and saponin test. The hexane extract showed negative results only for the saponin test while the ethyl acetate extract showed positive results in all tests.
FRAKSI AKTIF RUMPUT LAUT COKELAT (Sargassum cinereum) SEBAGAI ANTIOKSIDAN DAN ANTIBAKTERI Titieu Keumala Sukandar; Irnawati Sinaga; Susi Santikawati
TAPIAN NAULI: Jurnal Penelitian Terapan Perikanan dan Kelautan Vol 4 No 2 (2022): Jurnal Penelitian Terapan Perikanan dan Kelautan
Publisher : Sekolah Tinggi Perikanan Sibolga

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penelitian ini telah dilaksanakan pada bulan September sampai Oktober 2022 di kota Sibolga Provinsi Sumatera Utara. Tujuan dari penelitian ini adalah untuk mengidentifikasi senyawa fitokimia, sifat antioksidan dan sifat antibakteri pada rumput laut Sargassum cinereum terhadap bakteri patogen Salmonella Thypi dan Staphylococcus Aureus menggunakan pelarut yang berbeda kepolarannya yaitu heksana, etil asetat dan butanol. Hasil dari studi ini adalah S. Cinereum mengandung komponen fitokimia seperti alkaloid, flavonoid, steroid dan triterpenoid, saponin dan fenolik, yang cukup tinggi. S. Cinereum mampu menjadi antioksidan alami dengan nilai IC 50 fraksi etil asetat 129,682±0,80, fraksi heksana 194,797±0,26 dan fraksi butanol 400,535±0,75 dan mampu menjadi antibakteri bagi bakteri patogen Salmonella Thypi pada fraksi butanol 26,5± 3,53 dan Staphylococcus Aureus pada fraksi etil asetat 21± 2,82.
Co-Authors Andarini Diharmi Irnawati Sinaga Mery Sukmiwati Mirna Ilza Susi Santikawati Tjipto Leksono