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Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
Published by Universitas Riau
ISSN : -     EISSN : -     DOI : -
Core Subject : Science,
Earth & Planetary Sciences
Arjuna Subject : -
Articles 2,919 Documents
 283   284   285   286   287 
CATCH PRODUCTION FACTOR ANALYSIS BOAT CHART CATCHING EQUIPMENT AT PPP CAROCOK TARUSAN SOUTH COASTAL DISTRICT, WEST SUMATRA PROVINCE Nur akmaliatulkomariah; Bustari Bustari; Jonny Zain Jonny Zain
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 2 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTFactors of production are a unit needed to carry out fishing business activities. Production factors play a role in the success of the fishing gear operation for the lift net. The purpose of this study was to determine the factors that influence the number of catches on the boat lift fishing gear operated by fishermen based at the Carocok Tarusan Coastal Fishing Port. The method used is a survey method. The data collected is data on catches for 3 years obtained from the boat logbook of the boat chart. The data collected were tested using multicollinearity (independent test). Subsequently, multiple regression analysis was performed. The relationship of production factors to the catch of the boat lift fleet is in the form of the equation Y= -699,234 + 46,158X1- 11.808X2+ 34,530X3+120X4 where is X1 is the number of fishermen, X2 long at sea, X3 number of lamps and X4 wide mouth waring.Keywords: Boat chart, factors of production, multiple linear regression, South 
ORGANOLEPTIC CHARACTERISTICS OF SAGO CRACKERS WITH THE ADDITION OF BIANG (Ilisha elongata) FISH FLOUR Desti Maharani; Dahlia Dahlia; 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            The biang fish can experience a decrease in quality so processing is needed to maintain its quality. One of processing is the manufacture of fortified fish  flour in the manufacture of sago crackers. The addition of biang fish flour in the manufacture of sago crackers can increase the nutritional value of sago crackers which are dominant with carbohydrates. The aim of this study was to analyze the effect of adding  biang fish flour to sago crackers. The experimental research method consisted of three stages, namely: 1) Making fish flour, 2) making sago crackers, and 3) organoleptic testing with using a non-factorial complete randomized design (CRD) with 4 levels; K0 (without fish flour), K1 (2.5% fish flour), K2 (5% fish flour), K3 (7.5% fish flour). The results showed that the appearance value were K0 (7.48%), K1 (6.91%), K2 (7.03%), and K3 (6.36%). The treatments K0, K1 and K2 were not significantly different, but the treatments K3 were significantly different. odor value were K0 (7.43%), K1 (7.85%), K2 (7.90%), and K3 (8.17%). The treatment of K0 was different from other treatments, but the treatment of K1, K2 and K3 was not significantly different. The taste value were K0 (7.08%), K1 (7.11%), K2 (7.85%), and K3 (8.15%). K0 and K1 treatments had no significant effect, but the K0 and K1 were significantly different from K2 and K3 treatments. The texture value were K0 (7.08%), K1 (7.56%), K2 (7.43%), and K3 (7.32%). Each treatment K0, K1, K2  and K3 significantly affected each other with all treatments.. The best treatment was 7.5% (K3) with the characteristics of crackers in the form of flat thickness, bright brown color, quite strong odor, delicious and savory taste, crunchy and dry texture. Keywords: Crackers, Diversification, Flour, Organoleptic.
STUDY OF CONSUMER ACCEPTANCE OF PIZZA WITH DIFFERENT TYPES OF FISH TOPPING Rio Febrianda; Desmelati Desmelati; 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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ABSTRACT The purpose of the study was to evaluate the effect of adding toppings of different types of fish on consumer acceptance. The method used was an experimental method, namely pizza processing with toppings of different types of fish (carp fish, tilapia and catfish). Pizza is processed using ingredients such as wheat flour, yeast, oil, glade and salt with each topping made from different fish meat. The final product was observed for consumer acceptance and chemical composition. The results showed that pizza with carp fish topping was the most preferred pizza by consumers. Pizza contained: moisture 42.12%, protein 7.53%, fat 4.42%, and ash 4.86%. The conclusion of this research showed that the organoleptic test of pizza with different types of fish topping had a significant effect on the value of appearance, flavor, taste and texture.Keyword: Freshwater Fish. Pizza, Topping.
EFFECT OF SUBSTITUTION OF TAPIOCA FLOUR WITH SAGO FLOUR (Metroxylon sogo rottb) ON PICKHANDLE BARRACUDA (Spyraena jello) FISH BURGER ON CONSUMER ACCEPTANCE Roynaldo Pujakusuma; Dahlia Dahlia; Desmelati Desmelati
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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ABSTRACTThis study aimed to determine the effect of substitution of sago flour (Metroxylon sogo rottb) with tapioca flour in the manufacture of pickhandle barracuda fish burgers and to determine the best concentration on consumer acceptance. The research method used was a non-factorial complete randomized design (CRD) with 5 levels, namely: sago flour TS0 (0%), TS25 (25%), TS50 (50%), TS75 (75%), and TS100 (100%). The results showed that the substitution of 25% sago flour (TS25) gave the best results and was accepted by 71 panelists (87.5%) consumers with the characteristics of a round, flat shape, grayish color, fish aroma, savory taste and dense compact texture. Keywords: Burger, Flour, Sago
STUDY OF PROCESSING FORMULATION OF FLAVORING POWDER FISH (Ilisha elongata) Aulia Hidayati; Sumarto Sumarto; 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 aimed to determine the best formulation of flavoring powder fish with different concentrations of biang fish powder using organoleptic parameters. The method used in this research was an experimental manufacture of flavoring powder with the formulation of ingredients consisting of biang fish powder, onion, garlic, iodized salt and white pepper with a non-factorial completely randomized design consisting of 4 levels of treatment, namely P0 (0 grams of biang fish powder), P1 (60 grams of biang fish powder), P2 (70 grams of biang fish powder), P3 (80 grams of biang fish powder). The results showed that the best formulation was P2 treatment, which was 70 grams of biang fish meal with a characteristic value of clean, normal appearance, like flavoring in general, and bright. The aroma produced was scent, specific for flavoring powder with a savory taste, the flavor of the biang fish was slightly reduced, and the texture was not lumpy, dry, and smooth. Keywords: biang fish, flavoring, formulation, organoleptic.
Effect of Fortification of Anchovy Flour (Stolephorus sp.) on Tempe (Fermented Soybean Cake) Flavor Sapriono Sapriono; Syahrul Syahrul; Ira Sari
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 Tempe (Fermented soybean cake) is a fermented food ingredient from soybeans using the fungus Rhizopus sp. This study aimed to determine the effect of fortification of anchovy flour on  tempe flavor and to determine the best concentration of anchovy flour in making  tempe. The treatment  of this study was anchovy flour with different concentrations of P0 (0%), P1 (3%), P2 (5%), P3 (7%). The tested parameters in this study were organoleptic (appearance, texture, aroma and flavor), proximate (protein, moisture, and ash), and total  plate count (TPC). Fortification of anchovy flour on  tempe flavor had a significant effect on the value of appearance, texture, aroma, flavor, moisture content, protein, ash and had no significant effect on the TPC test. The result showed that the tempe  P1 is preferred by consumers, namely anchovy flour with a concentration of 3% (50 g) with the characteristics of color (brown white), texture (hard, slightly soft), aroma (slight smell of anchovy flour), flavor (a little taste of anchovy flour) with  58.24% moisture, 20.37% protein, 1.57% ash, and TPC of 3.9 x 103sel/gram.Keywords: anchovy, fortification, tempe.
ORGANOLEPTIC QUALITY OF TILAPIA (Oreochromis niloticus) FISH BURGER WITH DIFFERENT FORMULATIONS Muhammad Alghifary Gumay; Syahrul Syahrul; Dian Iriani
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 research aims to determine the organoleptic quality of tilapia (Oreochromis niloticus) burgers with different formulations. The analytical parameters observed were organoleptic quality tests (appearance, aroma, taste and texture). The result showed that the best formulation of tilapia burger was the F2 formulation. The value obtained from the overall F2 formulation is 8.51. Meanwhile, the appearance value is 8.68; aroma value is 8.15; taste value is 8.84; texture value is 8.36. Keywords: tilapia burger, organoleptic test
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
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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
THE CHARACTERISTICS OF AROMATHERAPY CARRAGEENAN GEL FROM SEAWEED (Eucheuma cottonii) USING 5% KOH CONCENTRATION Imam Kristof Octaviaman. H; Mery Sukmiwati; Mirna Ilza
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 characteristics of aromatherapy carrageenan gel from seaweed (Eucheuma cottonii) using 5% KOH concentration immersion and without KOH immersion and also to find out which one is the best for making seaweed aromatherapy fragrance gel. The test used was the T-test with two types of treatment, namely without KOH immersion (control) (F1), and 5% KOH immersion (F2), with 3 replications so there were 6 experimental units. Parameters measured were organoleptic test (hedonic quality) in the form of smell test and visual test as well as chemical analysis in the form of viscosity test, ash and water content. This research was carried out at the Fishery Products Technology Laboratory, Food Chemistry Laboratory, Faculty of Fisheries and Marine Sciences, Riau University, Natural Mineral Materials Technology Laboratory Chemical Engineering, Faculty of Engineering, Riau University in October 2021. The results showed that the best treatment was using 5% KOH concentration which the higher viscosity value of 35.18 cP, the visual value of 8.19 and the aroma value of 8.4 with specifications that are dense, elastic and already resembles a gel, while aroma has a distinctive aromatherapy fragrance. Meanwhile, the higher water content was 28.39% and the ash content was 28.45% without KOH immersion. Keywords: carrageenan flour, aromatherapy, potassium hydroxide
VALUE OF CALCIUM (Ca) AND PHOSPHORUS (P) RESULTS OF THE BOOKING AND STEAMING METHOD OF CATIN FISH BONE FLOUR (Pangasius hypophthalmus) Muharram Muharram; Mirna Ilza; Edison Edison
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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                       ABSTRACTCatfish (Pangasius hypophthalmus) is a fishery commodity that has an high economic value. Fish bone is one of the waste products from fishing industry that has not been used properly. Catfish bone waste contains calcium and phosphorus that humans need. The difference in processing methods will affect the quality of the fish bone meal produced. This study aimed to determine the effect of different processing methods on the calcium and phosphorus content of catfish bone flour produced and to determine the appropriate method to produce the highest calcium and phosphorus content in catfish bone flour. The method used in this study was an experimental with a non-factorial Completely Randomized Design (CRD) that consisted of 3 treatments, namely T1 (raw bones) T2 (steaming) T3 (boiling) and repeated 3 times. The parameters measured in this study were the levels of calcium (Ca) and phosphorus (P) from the catfish bone meal produced. The results showed that the different processing methods were affecting significantly to the calcium and phosphorus content in the catfish bone flour. The treatment of  T1 (raw bone), T2 (steamed bone), T3 (boiled bone) had calcium levels at 0.3068%, 0.2704%, 0.2094% and phosphorus levels at 0.0172%, 0.0141%, 0.0136%, respectively. The best treatment is steaming method with calcium value 0.2704% and phosphorus value 0.141%.Keywords: Boiling, Fishbone, Flour, Steaming.

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