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INDONESIA
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
Published by Universitas Riau
ISSN : -     EISSN : -     DOI : -
Core Subject : Science,
Earth & Planetary Sciences
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Articles 2,919 Documents
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FISH FARMERS ATTITUDE TOWARDS PRESENCE MINI PELLET MILLIN SEBERANG TALUK HILIR VILLAGE, KUANTAN TENGAH DISTRICT, KUANTAN SINGINGI REGENCY, RIAU PROVINCE Reyza Pahlepi; Kusai '; Lamun Bathara
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This research was conducted on 1 to 7Octobert 2013 in the Seberang Taluk Hilir Village, Kuantan Tengah District, Kuantan Singingi Regency, Riau Province. This research purposed to investigate the characteristics of fish farmers, knew socio-economic conditions in the case of ownership of assets, knew the attitude of fish farmers. This research used survey method. Respondents in this research was fish farmers who use mini pellet mill of 15 people. The data collected was primary data and secondary data .From the social economy there are a lot of changes , such as changes in education,employment, income and asset ownership change. Results of farmers attitudes analysis of pricing was mostly good, namely 100,00%. Farmers attitude towards social assistance also showed a good attitude at 46,67%. Farmers attitude towardsawareness processing of the mill in protecting the environment showed a less favorable attitude at 53,30%.Key words : Attitude, Pellet mill, Aquaculture.
THE EFFECT OF INCREASING MEAT PRICE TO FRESH FISH CONSUMPTION IN COMPLEX PT.RAPP TOWN SITE II EAST KERINCI, PELALAWAN, RIAU. Barus, Sri Yantini; Ramli, Mohammad; Nugroho, Firman
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The research wasconducted on May 2013 in Town Site II of complex PT.RAPP East Kerinci, Pelalawan Province of Riau. The purpose of this research was: 1) Knew the effect of rising prices of meat on fresh fish consumption in complex PT.RAPP Town Site II in Pangkalan Kerinci. 2) Determined corelation of fresh fish and meat consumption, is it complementary or substitution. This research conducted by used survey method with data collection techniques though questionnaire for selected respondents and respondent consist of four groups, with 69 Foreman,12 Supervisor, 8 AssistantManager, 11 Supertendent and total 100 group of family. The effect of rising meat price influenced amount of fresh fish consumption before and after rising price of meat. Fish consumption is likely to increase from 520 Kg to 822 Kg.The fresh fish was become subtitute of meat which mean increased of meat price also increased fresh fish consumption and meat consumption was decline. Key words : Meat Price, Fresh Fish, Consumption
COMPERATIVE STUDY OF WOODS TYPE TO THE SMOKED CATFISH (Pangasius hypopthalmus) FLAVOUR Yuliandri, Ade; ', Syahrul; ', Dahlia
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This study was intended to evaluate the quality of smoked catfish smoked withdifferent types of woods. The fish weighing 250-300gr each were smoked with hot andliquid smoking method using rambutan wood (Nephelium lappacium) and medang wood(Dcinamouns spp). The smoked catfishes were evaluated for sensory quality, moisture, fenolvalue, acid value and pH. The smoked catfishes which were smoked with rambutan woodwere compared to that smoked with medang wood. The results showed that the smokedcatfishes which were smoked with rambutan wood had a better quality than that medangwood. Moisture, fenol value, acid value and pH of smoked catfishes which were smokedwith rambutan wood was 16,52%, 2,51%, 4,18% and 6,1% respectively, and that smokedwith medang wood was 18,31%, 2,17%, 4,10% and 6,33% respectively.Kunci : smoked catfish (Pangasius hypopthalmus) , sensory quality.
THE INFLUENCING OF EXTRA GELATIN CATFISH’S BONE (Pangasius hypophthalmus) CONCERNING TO THE QUALITY OF DODOL KEDONDONG Siregar, Aldi Hafiz; ', Suparmi; ', Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research was intended to evaluate the influence of catfish bone gelatinon quality of dodol kedondong. The fish bone gelatin was taken from thelaboratory of organic chemistry, Bogor Institute of Agryculture. Four types ofdodol were prepared from a mixture of kedondong (19%), coconut milk (62%),sugar (19%), sticky rice powder (19%) and each dodol was added with 0%, 5%,7% and 9% fish gelatin respectively. The dodol were evaluated for sensoryquality, folding test and proximate composition. The result indicated that dodolfortified with 9% fish bone gelatin was the best in quality. Moisture, ash, fat andfolding test of the dodol was 19,88%, 1,36%, 4,45% and 4,29% respectively.Keywords: Pangasius hypophthalmus, gelatin, catfish bone, dodol
THE EFFECT OF DIFFERENT PACKAGING MATERIAL ON SEAWEED JAM STORED IN REFRIGERATED TEMPERATURE Donal '; Dewita Buchari; Suparm '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research was aimed to evaluate the effect of various packaging materialon quality changes of seaweed jam strored in refrigerated temperature. Seaweed jamwas prepared from blended seaweed (Eucheuma cottonii) added with sugar, citricacid, and ginger. The jam was packed in glass and plastic bottle and stored atrefrigerated temperature for 30 days. The jam were evaluated for sensory quality,proximate composition and total bacterial count at 0, 10, 20 and 30 days of storage.The results showed that the sensory quality of both seaweed decreased duringstorage; and the seaweed jam stored in glass bottle deereased faster than that stored inplastic bottle. There was no effect of packaging material on moisture, sugar, crudefiber, and total bacterial count. Moisture, sugar, and bacterial count of seaweed jamstored in glass bottle was 32,71%, 58,11%, 1,59% and 11,2 X 104 respectively andstored in plastics bottle was 33,69%, 56,99%, 1,74% and 16,4 X 104 respectively.Keywords : seaweed, Eucheuma cottonii, packaging, storage, refrigerated
A STUDY ON PACKAGING SELAIS (Cryptoperus bicirchis) CATFISH SAVORY CHIPS Herry kurniawan; Suparmi '; Sumarto '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
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This research was conducted at the Laboratory of Technology ofProcessing and Chemical Fisheries, Faculty of Fisheries and Marine SciencesUniversity of Riau, May 2013. The purpose of the research was to study the typeof packed that can protect the quality of the selais catfish savory chips packed inHDPE and LDPE plastic bags during storage. Selais catfish savory chips weremade by mixture of 2 kg of selais catfish meat (67.8 %), rice flour (25 %), garlic(2 %), pepper (1.5 %), coriander (1 %) , salt (2 %), baking soda (0.3 %) and eggs(0.35 %). The savory chips were packed in HDPE and LDPE plastic bags.Changes in quality of selais catfish savory chips were evaluated for sensory andchemical value every 0 , 5 , 10 and 15 days of storage. The results showed that thesensory values (appearance, aroma, texture and taste) of the selais catfish savorychips packed in LDPE plastic bags decreased faster than that packed in HDPEplastic bag, however both of fish chips were still acceptable up to the end of 15days storage. Moisture content and peroxide value of selais catfish savory chipspacked in HDPE and LDPE plastic bags increased during storage but the valueswas lower for the savory chips packed in HDPE than that of LDPE. Fat content ofthe selais catfish savory chips decreased and peroxide value increased duringstorage. The fat composition of the savory chips packed in HDPE decreased fasterthan that of LDPE. More over, peroxide value increased faster for the savory chipspacked in LDPE than that of HDPE. Peroxide values at the end of storage were9.42 and 7.37 for the savory chips packed in LDPE and HDPE respectively.Keywords: Selais catfish, Fish chips, HDPE, LDPE
THE EFFECT OF ADDITION OF SPINACH FLOUR (Amaranthus sp) ON CONSUMER ACCEPTANCE OF CATFISH BALL Mychael F Naibaho; Dewita Buchari; Sumarto '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The study was intended to examine the effect of spinach flour on consumer acceptance ofcatfish ball. About 36kg catfish was taken from a fish market in Pekanbaru. Four types of fishballs were prepared from catfish meat which was fortificated with 0%, 2,5%, 5%, and 7,5%spinach flour. The catfish balls were evaluated for consumer acceptance and chemicalcomposition. The results indicate that the catfish balls added with 2,5% spinach flour was themost preferable by consumers. The catfish balls contains: 56,78% water, 20,58% protein, 3,08%ash, and 209,80mg calcium.Keyword: Catfish ball, spinach flour, consumer acceptance, chemical composition
THE EFFECT OF BY CATCH FISH ADDITIONIN CASSAVA (Manihot esculenta crant) NUGGET PREPARATION ON CONSUMER ACCEPTANCE Okto Oloan F Simarmata; Suparmi '; Sumarto '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This study was intended to evaluate the consumer acceptance on cassava nugget was added with trash fish meat. Trash fish consist of Rastrelliger sp, Epinephelus bleekeri, Engraulidae and Eleutheronema tetradactylum. Those fish was taken from fishermen in Sibolga. The fish was eviscerated and minced. Four types of nugget were prepared from a mixture of cassava 45,10%,tapioca flour 6,76 %, egg 45,10 %, msg (Monosodium glutamate) 0,23 %, white onion 1,35 %, salt 1,01 %, sugar 0,45 % and each types of the nugget was added with fish meat at a level of 0%, 10%, 20% and 30%. The nugget was evaluated for consumer acceptance. The nugget added with 30% fish meat was the most preferable. Moisture, protein and bacterial count of the nugget was 47,03%, 11,76%, and 4,1 respectively.Keywords: Cassava, by catch fish, consumer acceptance
REDUKSI KOLESTEROL PADA SOTONG (Sepia sp.) DENGAN CARA PENGOLAHAN YANG BERBEDA Ulfa Fairus; Suparmi '; Edison '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This study was intended to reduce cholesterol content of cuttlefish (Sepiasp.) processed by boiling and steaming. Three kilograms of fresh cuttlefish weretaken from a fish market in Pekanbaru. The cuttlefish was washed and groupedinto 3 groups of one kilogram each. First group was boiled at 100oC, second groupwas steamed at 101oC and third group was fresh cuttlefish (control). Cuttlefishbefore and after boiling or steaming was weighed and analysed for cholesterolcomposition, moisture, fat and protein. The result indicated that the cholesterolcomposition of boiled cuttlefish, steamed cuttlefish, and control was 2,76 mg/g,2,07 mg/g, and 5,74 mg/g respectively. Moisture, fat and protein of cuttlefishboiled cuttlefish was 74,98%, 0,22%, 16,17% respectively; steamed cuttlefishwas 67,66%, 0,15%, and 19,75% respectively; and control was 84,24%, 0,35%,24,90% respectively. The result showed that percentage of meat, head, visceraeand internal shell of boiled cuttlefish was 39,04%, 10,70%, 4,69%, 5,55%respectively; steamed cuttlefish was 37,77%, 12,51%, 3,57% respectively; andcontrol was 60,54%, 22,51%, 11,33% respectively.Keywords : Cuttlefish (Sepia sp), reduction , cholesterol
CATFISH (Pangasius hypophthalmus) PROTEIN CONCENTRAT FORTIFICATION IN BROWNIES CAKE Wirda Hayati; Dewita Buchari; Suardi Loekman
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research was intended to evaluate consumer acceptance of brownies cakefortified with catfish (Pangasius hipophthalmus) protein concentrat. Four brownies cake weremade from a mixture of 12% wheat flour, 36% eggs, 10% chocolate ,24% sugar, 15%margarine, 0,1% vanila dan 0,06% salt. Each cake then was fortified with catfish proteinconcentrat at a level of 0%, 5%, 10% and 15% of wheat flour. Brownies cakes wereecaluated for consumer acceptance and proximate composition (moisture, protein and fat).The results showed that the cake fortified with 10% catfish protein concentrat was the mostpreferable by the consumer. Protein compotition of brownies cake fortified with 0%, 5%,10%and 15% of catfish protein concentrat was 8,04%, 16,12%, 19,27% and 21,05% respectively;fat was 19,50%, 16,56%, 16,01% and 15,59% respectively; and moisture was 30,47% ,29,17%, 27,98% and 27,20% respectively.Keyword: brownies cake, catfish (Pangasius hypopthalmus) protein concentrat, fortification

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