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QUALITY ASSESSMENT ON INSTANT PORRIDGE OF SNAKEHEAD (Channa striata) FISH PROTEIN CONCENTRATE FLOUR FORTIFIED WITH Chlorella sp. DURING STORAGE AT ROOM AND COLD TEMPERATURES Josua, Victor; ', Syahrul; Sari, N Ira
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

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The research aimed to assess the quality of instant porridge snakehead (Channastriata) fish protein concentrate (FPC) fortified with Chlorella sp. flour during storage atroom and cold (5 0C) temperature. This experimental research was began with preparing FPCinstant porridge added with 2% Chlorella sp. flour and then stored at room (B1) and cold (B2)temperature and observed the quality changes during storage on 0, 7, 14, 21, 28 days. Qualityparameters assessed were the proximate analysis, peroxide value, total of mold and sensoryanalysis. The results of quality assessment of instant porridge during storage showed that thewater content, fat content, peroxide value and total mold colonies on both B1 and B2treatments at the beginning up to the end of the storage were 6.99 - 7.30 %; 3.63 - 4.28%;11.97 - 5.98 meq / 1000 g; and 1,8x102 - 1,3x102 cfu/g, respectively. The sensory evaluationshowed no difference in the appearance and consistency but there was a difference in aromaon B2 which tend to be rancid.Keywords : Instan porridge, fish protein concentrate, quality

THE EFFECT OF ASCORBIC ACID ON THE QUALITY CHANGES OF TILAPIA ABON (Oreocromis niloticus) DURING ROOM TEMPERATURE STORAGE ', Nurmalia; Sari, Ira; ', Syahrul
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 carried out to evaluate the effect of ascorbic acid on quality changes of tilapia abon during room temperature storage. Tilapia weighing 400-600 g each was taken from a fish market in Pekanbaru. Three fish abons prepared from the fish meat were respectively added with ascorbic acid : 0% (A0), 2 g (A1) and 3 g (A2) of the fish weight. The fish abon were packed in HDPE plastic bag and kept at room temperature for 60 days. The quality changes were evaluated for sensory quality, moisture, fat, peroxide value and mould every 0, 30 and 60 days. The result indicated that the quality of A1 and A2 was more stable than that of A0. Both abons were still acceptable up to 60 day storage while A0 was rejected at 30 day storage. Peroxide value of the abon at initial to the end of storage was 1.68-10.62 meq/1000 g sample for A0, 0.78-7.96 meq/1000 g sample for A1 and 0.50-5.86 meq/1000 g sample for A2. Moisture at initial to the end of storage was 2.78-9.15% for A0, 2.96-6.12% for A1 and 3.08-7.97% for A2. Fat at initial to the end of storage was 24.19-3.89% for A0, 21.63-27.20% for A1 and 20.23-26.36% for A2.Keywords: Oreocromis niloticus, sorbic acid, tilapia abon, storage

THE EFFECT OF Chlorella sp FLOUR FORTIFICATION ON THE QUALITY OF DODOL ADDED WITH SEAWEED (Eucheuma cottoni) Miranda, Angger; ', Syahrul; Sari, N Ira
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This study aimed to determine the effect of Chlorella sp flour fortification on the quality of dodol added with seaweed (Eucheuma cottoni) with organoleptic, and chemical. The method used was an experimental method and design as completely randomized design (CRD). The treatment fortification flavour Chlorella sp with consist four taraf, the taraf is (C1) Chlorella sp without flavour, (C2) 2 gram Chlorella sp fortification flavour, (C3) 4 gram Chlorella sp fortification flavour, (C4) 6 gram Chlorella sp fortification flavour. The parameter test of the reseach is organolephtic and chemical.The result of the reseach is 2 gram Chlorella sp fortification flavour showed the best of the treatment, with the characteristic is shiny, green and tidy (7.91), aroma typical of dodol and slightly smelly Chlorella sp (7.99), flavor sweet and a little taste of Chlorella sp (7.96), chewy textures and not sticky chewed (8.28). It contained of water 3.60%, protein 28.52%, fat 21,60% and crude fiber 1,32%.Keywords: Eucheuma cottoni, Chlorella sp, dodol.

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.

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 EFFECT OF BINDERFLOUR SUBSTITUTION OF TAPIOCA WITH DURIAN(Durio zibethinus murr) AND JACKFRUIT (Artocarpus chempeden)SEEDS FLOUR ON THE QUALITY OF CATFISH (Clarias gariepinus)MEATBALLS STORED AT COLD TEMPERATURE (5°C) Hermanto, Putra Rio; ', Syahrul; Sari, N Ira
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

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The purpose of this research was to know the effect of using combination of durian seeds flour (Durio zibethinus murr) and jackfruit seeds flour (Artocarpus chempeden) as the binder flours to substitute tapioca flour on quality of catfish(Clarias gariepinus) meatballs stored at cold temperatures (5°C). This research was using randomized block design composed factorially in experimental method. The treatment conducted was consisted of 2 level combination, namely: (H0without a binderdurian seed flour and jackfruit seed flour, as a control) and (H1 with a binder combination of 10% durian seed flour and 30% jackfruit seed flour). The parameters tested were organoleptic and chemical. The results showed that substitutionof tapioca flour with combination durian seed flour and jackfruit seed flour was indicated the best quality. The value of the organoleptic score of. catfish meatballs was 8,01 and had the shelf-live for 12 daysstored at cold temperature (5°C). The fish meatball contained 6,36% protein and 75,17% moisture. It could be concluded that the durian seeds flour and jackfruit seeds flour can substitute tapioca flour.Keywords: Catfish, durian seed flour, jackfruit seeds flour, meatballs, tapioca flour

THE EFFECT OF RAWS MATERIALS OF CATFISH (Pangasius Hypopthalmus) AND SNAKEHEAD FISH SURIMI (Channa Striata) TOWARD FISHBALL QUALITY FOR COLD TEMPERATURE STORAGE Aimin, Mul; ', Syahrul; Loekman, Suardi
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

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The study was aimed to determine the quality of fishball was processed from raw material of surimi in organoleptic, proximate and microbiology for cold storage. The method used was experimental method with a random group non factorial (RAK), with three level treatment i.e surimi of catfish (B1), surimi of snakehead (B2) and mixture of surimi catfish and snakehead (B3) for 0,15,30 days of storage. The parameters in this research was organoleptic (appearance, aroma, flavor and texture), proximate analyses (water, protein and fat content) and microbiology (total bacterial colonies). The result showed that raw material of surimi was significant affect to organoleptic value, proximate and microbiology. The best treatment was the mixture catfish surimi and snakehead surimi (B3) with organoleptic value of appereance (8), aroma (7), flavor (8) and texture (8), proximate value of water content (45,49%), protein (28,18%) and fat content (2,15%), the total of bacterial colony was 3,9x103 CFU/grKey word : surimi, storage, fish ball, temperature cold

KOORDINASI DAN SUPERVISI KOMISI PEMBERANTASAN KORUPSI DALAM MENCEGAH DAN MEMBERANTAS TINDAK PIDANA KORUPSI BERDASARKAN UNDANG-UNDANG NOMOR 30 TAHUN 2002 TENTANG KOMISI PEMBERANTASAN KORUPSI ', Syahrul; ', Erdianto; Indra, Maxasai
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Hukum Vol 2, No 1 (2015): Wisuda Februari 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Ilmu Hukum

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Corruption in Indonesia is widespread in society. In law enforcement, corruption, of the Corruption Eradication Commission can not do it alone, given the vast area of Indonesia. Corruption Eradication Commission should cooperate with other law enforcement agencies. Undag Act No. 30 of 2002 explained that the Corruption Eradication Commission may conduct coordination and supervision against Corruption, and act as Coordinator of the Institute. Coordination and supervision is done during this time to experience the tension between the phases of the Anti-Corruption Commission with the Indonesian National Police, for example, is the case of the SIM Simulator. The purpose of writing this thesis: first, to determine the coordination and supervision arrangements in preventing and combating corruption in Indonesia. Secondly, To know the concept of coordination and supervision ideally in preventing and combating corruption in Indonesia. From the research there are two main things that can be inferred. First, the function of coordination and supervision remains a secondary function of the Corruption Eradication Commission, in addition to the MOU of 2012 on Optimization of Anti-Corruption Coordination and Supervision weaken the authority possessed by the Corruption Eradication Commission. In practice there are sectoral ego, it arises as a result of an investigation into corruption can be done by several investigators agencies. Additionally Limitations of Human Resources is also a problem of weak coordination and supervision of the Corruption Eradication Commission. Second, to improve the coordination and supervision of one of the ways you can do is to establish the Integrated Anti-Corruption Coordination Center (SKPKT), so that the cooperation between the Corruption Eradication Commission, the Police and the Attorney General can be done with the same institutional standards.Keywords : Coordination - Supervision- Corruption Eradication Commission â€“ Prevention - Corruption

THE EFFECT of Chlorella sp FLOUR FORTIFICATION on THE QUALITY of COOKIES ADDED WITH HEAD SNAKE (Channa striata) FISH PROTEIN CONCENTRATE ', Helwana; ', Syahrul; Sari, N Ira
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

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This study aimed to determine the effect of Chlorella sp flour fortification on the quality of cookies added with head snake (Channa striata) fish protein concentrate with organoleptic, chemical and microbiological and to find out how many fortified Chlorella sp best in Fish Of Channa Striata protein concentrate. The method used was an experimental method and design as completely randomized design (CRD). The treatment fortification flavour Chlorella sp with consist four taraf, the taraf is C1 (Chlorella sp without flavour), C2 (2 gram Chlorella sp fortification flavour), C3 (4 gram Chlorella sp fortification flavour), C4 (6 gram Chlorella sp fortification flavour). The parameter test of the reseach is organolephtic, proximat, and coloni bacteria total.The result of the reseach is 2 gram Chlorella sp fortification flavour showed the best of the treatment, with the characteristic is green, intact and tidy (8.1), aroma slightly smelly chlorella sp (7.9), flavor tasty, savory and a little taste of chlorella sp (7.8), hollow textures and less crunchy (8.5). It contained of water 3.60%, protein 28.52%, fat 21,60%, ash 1.30% and total bacteria 3.1 x 103 Cfu / g).Keyword: Channa striata, Chlorella sp., cookies, Fish Protein Concentrate

The study of consumer acceptance of catfish (pangasius hypophthalmus) ball which added with angkak as a colour additive ', Hadriannisya; Loekman, Suardi; ', Syahrul
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 aceptance on catfish balladded with angkak as a colour additive. Four types of catfish ball were preparedfrom a mixture of catfish meat, sago flour, tapioca flour, seaweed, egg, and spices(onion, white onion, pepper powder, salt); and each catfish ball was added withangkak at a level of 0%, 5%, 10% and 15%. Catfish balls were evaluated forconsumer acceptance, proximate composition and bacterial total. The resultshowed that the catfish ball added with 5% red rice flour was the best in quality.Protein, fat, carbohydrate, moisture, ash and bacterial total of the catfish ball was67.94%, 1.21 %, 0.42 %, 11.58% and 4.6 X 102 respectively.Keywords : angkak, catfish ball, additive

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