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THE EFFECT OF ADDITION THE DIFFERENT CONCENTRATION OF TAPIOCA FLOUR ON CONSUMER ACCEPTANCE OF SURIMI CATFISH (Clarias gariepinus) FISHBALL Indra, Renol Wisma; ', Dewita; Sari, N Ira
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research aimed to determine the effect of addition the different concentration of tapioca flour on consumer acceptance of surimi catfish (Clarias gariepinus) fishball. The methode for this research was experimental methode with completely randomized designed non factorial with 4 treatments: B0 (without addition tapioca flour), B1 (15% of tapioca flour), B2 (20% of tapioca flour), and B3 (25% of tapioca flour). The parameter test was organoleptic and proxsimat analysis. The results showed that the addition 75 g (15% of tapioca flour) on fishball was the best treatment and most preferable by consumer acceptance, where as the fishballs have the criterias: appearance (good and nice, grayish white in colour); texture (chewy, compact and elastis); aroma (typical fishball and slightly fishy smell); and flavor (fish flavor and seasoning tested); with moisture content 68.84%, protein content 14.09% and fat content 0.58%.Keyword: Catfish, consumer acceptance, fishball, surimi.
A Study On The Consumer Acceptance Of Sago Noodles Fortified With Golden Apple Snail (Pomacea canaliculata) Flour Binventy, Asri Veronica; ', Dewita; ', Desmelati
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 amount of golden apple snail (Pomacea canaliculata) flour mixed to dry sago noodles that can be accepted by consumers. The method used was an experimental method that was conducting experiments on the using of varied amount of golden apple snail (Pomacea canaliculata) flourmixed in the dough of sago noodles. The concentration of snails flour used was 0 g, 50 g, 100 g and 150 g. The results showed that the dry sago noodles fortified with 50 grams of snails flour was the most preferred by consumers. The dry sago noodles contained moisture 10.30%, ash 7.23%, protein 10.22%, and fat 1.55% .Keywords : Golden apple snail, sago, noodles
FORTIFICATION EFFECT OF CRAB (Portunus pelagicus) SHELL FLOUR ON CONSUMER ACCEPTANCE OF SAGO CRACKERS Sari, Wulan Puspita; ', Dewita; ', Desmelati
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 research was aimed to determine the fortification effect of crab (portunus pelagicus) shell flour on consumer acceptance of sago crackers. This researh was conducted in fishery product technology and fishery product chemistry laboratorium Faculty of Fisheries and Marine Science Universitas Riau on Mei to June 2016. The methode used in this research was experimental methode by using crab (portunus pelagicus) shell flour on processing of sago crackers. The concentration of crab shell was 0 gr, 15 gr, 30 gr, and 45 gr. The result showed that effect of fortification 15 gr of crab shell flour (X1) was the best treatment based on organoleptic value with flavour 2.96, appearance 2.72, aroma 2.61, texture 3.56 and flower power 149.13%. Meanwhile effect of fortification 30 gr of crab shell flour (X2) was the best treatment based on chemical analysis with protein content 5.13%, water content 9.42%, ash content 13.37% and calsium content 17.01%.Keywords : Sago, Crab Shells, Sago Crackers
CONSUMER ACCEPTANCE OF SEAWEED BALL (Eucheuma cottonii) FORTIFIED WITH CATFISH PROTEIN CONCENTRATE (Pangasius hypophthalmus) Naibaho, Marianche F; ', Dewita; ', 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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The study was conducted to evaluate consumer acceptance of seaweed ball fortified with catfish protein concentrate . About 5 kg seaweed was taken from a fish market in Pekanbaru. Three types of seaweed balls were prepared from seaweed flour which was fortificated respectively with 5%, 10%, and 15% catfish protein concentrate. The seaweed balls were evaluated for consumer acceptance and chemical composition. The results indicate that the seaweed balls added with 15% catfish protein concentrate was the most preferable by consumers. The seaweed ball contains water 58%, protein 12,85%, and crude fiber 5,23%.
PREDICTION THE SHELF LIFE OF INSTAN PORRIDGE FORTIFIED WITH CATHFISH (Pangasius hypopthalmus) PROTEIN CONCENTRATE USING DIFFERENT PACKAGING Sinaga, Sopia Zefanya; ', Dewita; ', Suparmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The aimed of this research was to predict the shelf life of instant porridge fortified with cathfish (Pangasius hypopthalmus) protein concentrate using aluminium foil and HDPE packaging coated with paperboard. The method used was Arrhenius with 25ºC dan 35ºC of temperatures storage. The parameters analyses were fat and peroxide value analyze. The result of this research showed that based on peroxide analyses the shelf life of instan poridge fortified with cathfish (Pangasius hypopthalmus) protein concentrate coated aluminium foil packaging in 25ºC temperature storage was 53,1154 days and for 35ºC temperature storage was 24,5895 days. HDPE packaging for 25ºC temperature storage was 61,0149 days and for 35ºC temperature storage was 41,9248 days.Keywords: Aluminium foil, Arrhenius, Catfish, HDPE, Instant porridge, Shelf life.
Co-Authors ', Desmelati ', Edison ', Suparmi Binventy, Asri Veronica Marianche F Naibaho N Ira Sari Renol Wisma Indra, Renol Wisma Sari, Wulan Puspita Sopia Zefanya Sinaga, Sopia Zefanya