Articles

Improvement of nutritional value of instant noodles By fortifying with catfish (pangasius hypophthalmus) flour Gusriadi, Depri; Sukmiwati, Mery
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 2 (2014): Wisuda Oktober Tahun 2014
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This study was intended to evaluate the nutritional value of instant noodlesfortified with catfish flour. Instant noodles were prepared from a mixture of wheatflour (50%), sweat potato flour (10%), egg (15%), salt (0,7%), water (23%),cooking oil (0,3%) and Carboxy Methyl Cellulose (1%). The noodles wereprepared by fortifying the mixture with catfish flour at a level of 0%, 5%, 10%,and 15 % respectively. Instant noodles was evaluated for sensory quality andproximate composition (moisture, protein, carbohydrate, and fat). The resultshowed that instant noodles fortified with 15% of catfish flour has the bestsensory and proximate quality. Moisture, protein, carbohydrate, and fat for theinstant noodles was 3,88%, 36,67%, 21,00%, and 9,03% respectively.Keyword : Catfish flour, instant noodles, Pangasius hypophthalmus
A study on an extraction gelatin from Tuna eye’s (thunnus sp.) Sandria, Nofri; Sukmiwati, Mery
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 2 (2014): Wisuda Oktober Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This study was conducted to evaluate the effect of different HCl concentrations on gelatin properties extrated from tuna eye’s. About 13 kg tuna eye’s were taken from PT. Dempo Andalas Samudera, West Sumatera. Tuna eye’s was diveded into 3 groups and each group was extracted for its gelatin using HCl solution at different concentrations (4%, 5% and 6%). The extracted gelatins were evaluated for yield, pH, proximate composition and isoelektric point. The yield and pH of the gelatin were 0,28%-0,71% and 3,11-3,89 respectively. The yield and pH of the gelatin increased as the increasing of HCl concentration; and the yield and pH of the gelatin extracted using 4% HCl resulted in the best quality product. Protein, fat, moisture, ash and isoelektric point of the best gelatin were 85,76%; 4,76%; 1,87%; 5,06%; pH 7,5 respectively.Keyword: Gelatin, eye’s tuna, HCl Solution.
STUDI PENAMBAHAN TEPUNG RUMPUT LAUT (Eucheuma cotonii ) PADA MIE SAGU TERHADAP PENERIMAAN KONSUMEN Gultom, Pendi Parsiholan; Sukmiwati, Mery
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 1 (2015): Wisuda Februari Tahun 2015
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AbstractThis study was aimed to determine the effect of seaweed (Eucheuma cottonii) in flournoodles to consumer acceptance. The each concentration of seaweed (Eucheuma cottonii)flour was 0%, 10%, 20%, and 30%. Parameters was measured for organoleptic (taste, texture,color, and odor), and chemical analysis (moisture content, ash content, protein content, crudefiber, and water absorption). The research was conducted in the Fisheries ProcessingTechnology and Processing Chemical Laboratory, Faculty of Fisheries and Marine Sciences,University of Riau on June 2014. The results showed that 20% concentration of seaweedflour was the best treatment and most favorable by consumer acceptance with moisturecontent, ash content, protein content, crude fiber and water absorption was 10,34%, 9,34%,27,9%, 6,04% and 10,34% respectively.Keywords: Sago noodles, seaweed (Eucheuma cottonii) flour,
THE EFFECT OF DIFFERENT WAYS OF CHITOSAN COATING ON SMOKED CATFISH (Pangasius hypophthalmus) QUALITY DURING ROOM TEMPERATURE STORAGE Sari, N. Ira; Sukmiwati, Mery
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 1 (2015): Wisuda Februari Tahun 2015
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ABSTRACTThis research was aimed to determine the effect of different ways of chitosan coatingon the quality of smoked catfish (Pangasius hypophthalmus) during room temperaturestorage. The method used in this research was experimental method, with coating of chitosanin different ways to smoked catfish; without treatment (K0), spraying with 2% of chitosanconcentration (K1), and brushing with 2% of chitosan concentration (K2). Smoked catfish wasobserved to organoleptic test appearance, odor, flavor, texture; moisture content, proteincontent, fat content, peroxide value; identification of fungi and bacteria Staphylococcusaureus. The results showed that smoked catfish (Pangasius hypophthalmus) was coated withbrushing 2% of chitosan concentration could slowdown the deterioration smoked catfishquality during room temperature storage, with organoleptic value of appearance, odor, flavor,and texture was 6.78, 6.74, 6.72 and 6.84 respectively. Proximate value, also could slowdownthe deterioration in protein content (34.44% to 29.97%) and fat content (31.60% to 24.39%).Its could inhibit the increasing of moisture content (10.09% to 15.37%) and peroxide value(0.00mg ek/1000g to 7.38mg ek/1000g); the fungus Aspergillus sp and Staphylococcusaureus were not found during room temperature storage.Keywords: smoked catfish (Pangasius hypophthalmus), chitosan liquid, storage.
STUDY ON CONSUMER ACCEPTANCE OF CATFISH (Pangasius hypophthalmus) BALL WITH THE ADDITION OF YELLOW BUR HEAD (Limnocharis flava) POWDER Syahputri, Erlina Windi; Sukmiwati, Mery; N. Ira Sari, N. Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5, No 1 (2018): Wisuda April Tahun 2018
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ABSTRACTThis research was intended to find out the consumer acceptance of catfish (Pangasius hypophthalmus) ball with addition yellow bur head (Limnocharis flava) powder. The method in this research was an experimental method on processing ofcatfish ball with addition of yellow bur head powder.The method used was experimental method with Completely Randomized Design (CRD) consisting of 4 treatment levels ie B0(without addition of yellow bur head powder), B1(addition 3% yellow bur head powder), B2(addition 6%yellow bur head powder) and B3(addition 9% yellow bur head powder). Based on the result of this research, it was determined that B1was the best treatment which organoleptic value of appearance 7.15 (95% with 76 panelists) which criteria was greenish, aroma 7.32 (91.25% with 73 panelists) which criteria was typical aroma of catfish ball and seasoning aroma was strong, taste 7.19 (91.25% with 73 panelists) which criteria was unique taste of catfish with addition of yellow bur head powder, and texture 7.46 (91.25% with 73 panelists) which criteria was smooth and soft fibers; with chemical values of moisture, ash, fiber, protein content, and total colonial bacteriawere 56.55%, 2.02%, 3.33%,16,50% and 9.4 x 104sel/gram, respectively. Keywords: Pangasius hypophthalmus, Limnocharis flava, Catfish ball
EKSTRAKSI SENYAWA FENOLIK DAN KANDUNGAN KIMIA PADA RUMPUT LAUT COKLAT (Sargassumsp). Siregar, Ika Darmila; Karnila, Rahman; Sukmiwati, Mery
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5, No 1 (2018): Wisuda April Tahun 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRAKPenelitianinibertujuanuntukmengetahuikandungankimiadanmendeteksisenyawafenolikpositifpadaekstrakkasarSargassum sp. Metode yang digunakanadalahmetodeeksperimen dengan rancangan acak lengkap (RAL) dengan 3 taraf perlakuan yaitu P1 (rasio pelarut1:3), P2 (rasio pelarut1:6) dan P3 (rasio pelarut1:9). Parameter yang diukuradalahmeliputianalisisproksimat(kadar air, kadarabu, kadar protein, kadarlemak, dankarbohidrat), rendemendananalisisfitokimia. Rangkaianpenelitianiniterdiridari 3 tahap, yaitu 1) preparasibahanbaku. 2) analisisproksimatSargassumsp.3) analisisfitokimia. HasilpenelitianmenunjukkanbahwakomposisikimiaSargassum sp. adalahkadar air 28,20 %bk, kadarabu 33,74 %bk, kadarlemak 4,54 %bk, kadar protein 8,42 %bk, karbohidrat 53,28 %bk. Rendemen P1 1,44%, P2 3,40%, P3 6,34 %. AnalisisfitokimiapadaekstrakkasarSargassum sp.positifterdeteksisenyawafenolik.Kata kunci : Ekstraksi, Fenolik, Sargassum sp. 
THE EFFECT OF DIFFERENT AMOUNTS ADDITION OF SEAWEED (Eucheuma cottonii) FLOUR TOWARD CHARACTERISTICS OF CATFISH (Pangasius hypopthalmus) EMPEK-EMPEK QUALITY Afriyanti, Lily; Sukmiwati, Mery
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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This research was aimed to obtain the best amount of seaweed (Eucheuma cottonii) flour in processing of catfish (Pangasius hypophthalmus) empek-empek from organoleptic quality and chemical analysis aspects. The seaweed (Eucheuma cottonii) was obtained directly from seaweed cultivation in Tanjung Medang water of north Rupat, Bengkalis regency, Riau. This research used completely randomized design, one factor with four levels of treatment 0%, 10%, 15% and 20%. The results of the study was very significant effect on organoleptic value includes the appearance, taste, aroma, texture and chemical values which include water content, fat content, ash content, whereas the levels of protein and calcium were significantly different. Based on parameters tested, the best treatment was the catfish empek-empek with addition 10% of seaweed flour, with appearance (7.99) of light brown colour, fish flavor more pronounced (7.61), fish aroma (7.61), solid, compact and chewy texture (7.26), and 65.97% of water content, 14.10% of protein content, 7.65% of fat content, 4.86% of ash content and 17.18 mg / 100 g of calcium content.Keywords: Empek-empek, Pangasius hypopththalmus, Quality, characteristics, Eucheuma cottonii
CONSUMER ACCEPTANCE STUDIES OF SEAWEED SYRUP (Eucheuma cottonii ) WITH THE ADDITION OF A ROSELLA SOLUTION ( Hibiscus sabdariffa L. ) Natama, Coki Randi; Sari, N. Ira; Sukmiwati, Mery
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
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The experiment was done in Novembre 2014. Research purpose was to determine theeffect the ussing of rosella solution at seaweed syrup on consumer acceptance. Rosella solution concentration used 0, 20, 40 and 60 ml. Parameters measured were consumer acceptance score, analysis of crude fiber, analysis of reducing sugar and total plate count. Based on research results, thatseaweedsyrup with addition ofa solution 60 ml rosellas which is thebesttreatmentto the characteristic redness appearance, the distinctive smell of rosellas, flavor of rosella was strong, and value of crude fiber 34,04%, value of reducing sugar 56,47% and value of total plate count 2,3 x 102.Keywords : seaweed, syrup, rosella, consumer acceptance
EFFECT OF WHITE OYSTER MUSHROOM (Pleurotus ostreatus) ON CONSUMER ACCEPTANCE OF DRY SMALL SHRIMP (Acetes erythraeus) NUGGET PRODUCTS Pebri, Arlika; Sukmiwati, Mery
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
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This research aimed to determine the effect of white oyster mushroom onconsumer acceptance of shrimp nugget products. Dry shrimp used 400g weight byeach addition of different oyster mushroom consists of 4 levels ware, 0% (N0),25% (N1), 50% (N2), and 75% (N3) from the weight of dry small shrimp. Theresults showed that organoleptic test on prefered was N2 (200g). Based onproximate analysis of dry shrimp nugget with 200g (N2) white oyster mushroomaddition were significantly influence on water content (29.72%), ash (36.66%),protein content (19.06%), and crude fiber content (2.38%).Keyword :: White oyster mushroom, dry small shrimp nugget, crude fiber content
THE EFFECT OF DOUBLE PACKAGING ON THE QUALITY OF FISH BISQUITS CONTAINING CATFISH OIL (Pangasius hypophthalmus) Purnomo, Agus; Ilza, Mirna; Sukmiwati, Mery
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
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This research was intended to determine the effect of double packaging on the quality offish biscuits containing catfish oil (Pangasius hypophthalmus). The using of research methodwas experimental method and the used design was randomized block design (RBD) that wastwo standard of treatment that were HDPE packaging coated carton and alumunium foilcoated carton whereas the treatments were shelf life of 0, 15, 30, 45, and 60 days. Theingredient of making fish biscuits were 33 ml catfish oil, flour, sugar, salt, yolk, chocolatepowder, and soda. Fish biscuits coated with double packaging were HDPE coated carton andalumunium foil coated carton with appropriate shelf life treatments. Fish biscuits wereevaluated for organoleptic, TPC, moisture, fat, and peroxide. The result showed that the typeof double packaging gave the significant effect on appearance, flavor, texture, moisture, fat,peroxide; and the not significant effect on odor and TPC. Alumunium foil coated carton thatwas the superior packaging which can save the quality of fish biscuits until shelf life of 60days with 1,74% moisture, 10,7% fat, 2,70mgEq/kg peroxide, and 5,39sel/g TPC.Keywords: fish biscuits, catfish, shelf life, the type of packaging