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', Edison
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THE CONSUMER ACCEPTANCE TOWARD CARP FISH (Cyprinus carpio) NANIURA WITH DIFFERENT JUNGGA LIME (Citrus hytrix DC) Pasaribu, Rollen M; ', Edison; Sari, N Ira
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research held on january 2015 at Technology of Result FisherLaboratory, Chemical of Result Fishery, Fisheries and marine science faculty,Riau university. This research aims to understand consumer acceptance towardCarp fish (Cyprinus carpio) naniura with different Jungga Lime. The researchmethod used experiment method, that was do carp fish naniura produceexperiment series with different jungga lime. The design was completelyrandomized design non factorial that was addition of different jungga lime consistfrom 3 degree that were jungga lime 110 ml (A1), 130 ml (A2), 150 ml (A3) in 3hours fermentation with 9 fish. The result of this research showed the most likeorganoleptic by consumer was jungga lime 110 ml (A1) with average preferencevalue ( 3,15 ), taste ( 3,04) aroma ( 3,24), texture ( 3,07), water content ( 73, 91),protein content ( 11,51), fat content ( 2,75), pH value ( 6,70).Keywords: Jungga lime, carp fish (Cyprinus carpio), consumer acceptance
KAJIAN KEMUNDURAN MUTU IKAN JELAWAT (Leptobarbus hoevenii) SEGAR DENGAN PERENDAMAN DALAM LARUTAN KITOSAN Alparis, Ahmad; ', Edison; ', Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 1 (2015): Wisuda Februari Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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AbstractThis research was intended to evaluate the deterioration of fresh mad barb (Leptobarbus hoevenii) with soaking in chitosan solution. The method used in this study was the experimental method, with concentration of chitosan solution was 0%; 0.1%; 0.3% and 0.5%. The fresh mad barb (Leptobarbus hoevenii) was evaluated for organoleptic tested; including eye visually, gills, mucous, meat (color and visually), odor and texture; total plate count and total volatile base.The highest concentration of chitosan solution could increased the fish quality of fresh mad barb (Leptobarbus hoevenii). The concentration with 0,5% of chitosan solution was the best treatment; could defend the fish quality on eye parameter for 15 h with value 7.08; gills 12 h (6.72), mucous 15 h (7.00); meat 15 h (7.11); odor 21 h (7.04); texture 15 h (7.12); total plate count 12 h (4.04x105 colony/gram) and total volatile base 21 h (33.07 mg/100 gram).Keywords: mad barb (Leptobarbus hoevenii), fresh fish, chitosan, deterioration
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%.
STUDY OF CONSUMER ACCEPTANCE OF CHOCOLATE BISCUITS CHOCO CHIPS WITH (Leptobarbus hoevenii) FISH FLOUR Paramita, Cyntia; ', Edison; ', Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The aim of this study was to determine the consumer acceptance of chocolate biscuits choco chips with addition Leptobarbus hoevenii fish flour About 6 kg Leptobarbus hoevenii obtained from Kampar market was processed into fish flour and chocolate biscuits choco chips was made. Four types of chocolate biscuits choco chips were made from fish flour, mocaf flour, dark chocolate, sugar, butter, milk powder, choco chips and each of treatment was added with 0%, 10%, 20%, and 30% of fish flour. Parameters was observed on consumers acceptance, proximat analysis and activity antiokxidant. The result showed that the chocolate biscuits choco chips added with 30% of Leptobarbus hoevenii fish flour was the best treatment and preferred by consumers with 3,14% of water, 0,42% of ash, 12,95% of protein, 21,56% of fat, 60,59% of carbohydrate and 11,43% of activity antiokxidant (IC50).Keywords: Leptobarbus hoevenii, chocolate biscuits, fish flour, consumers acceptance.
THEEFFECT OF DIFFERENT COOKING PROCESS OF COMMON CARP FISH MEAT (Leptobarbus hoevenii) ON THEQUALITY OF THE FISH ABON PRODUCED Maisaputra, Rio; ', Edison; ', Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The research was aimed to determine the shelf life of common carp (Leptobarbus hoevenii) fish abon in different processing method, namely steamed and presto. The results showed that the fish abon processed by presto was more preferred by consumers compared to that by steamed. The characteristics of the appearance of the fish abon presto was colored slightly brown, the texture was fibrous rather soft, the odor was fragrant and specific fish abon, and thetaste was delicious and specific abon fish.The chemical characteristic during storagefor 30 days was containing moisture (5.63%), ash (5.58%), fat (20.61%), protein (37.55%), and calcium (3769.58 mg/100g Ca). It also contained bacteria as TPC (total plate count) (4,07 x 104 sel/gram)Keyword : common carp, steam, presto, shelf life
AMINO ACID PROFILE OF JELAWAT FISH (Leptobarbus hoevenii) BASED ON THE DIFFERENCE OF HARVESTING TIME Abrar, Muhammad Zaid; ', Edison; ', Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research aims to know the amino acid profile of jelawat fish based onthe difference of harvest time. Jelawat fish samples divided into three age groups,they are 6, 10 and 14 months old. The fish samples then analyzed the amino acids,proximate levels (water, fat, protein, and ash), water soluble protein (PLA) andsalt soluble protein (PLG). Research’s result from jelawat fish at 6,10 and 14months old has a number of consecutive amino acids 22.91%, 21.59%, 18.78;water content 68.93%, 66.81%, 66.23%; fat content 6.12%, 8.31%, 10.73%;protein content 23.03%, 23.56%, 20.91%; ash content 1.52%, 1.23%, 1.14%; PLAcontent 1.64%, 3.35%, 2.65% and PLG content 2.73%, 3.80%, 3.40%. Theconclusion of this research was jelawat fish at the age of harvest time 6-10 monthsold had the most optimal amino acids and protein content.Keywords: Fish jelawat, harvesting time, amino acids
Study on the Hibernation of Tilapia Fish (Oreochromis niloticus)by Usingthe Extract of Ruku-rukuLeaves(Ocimum sanctum L.)during Dry System Transportation Efendi, Aliusman Mardi; ', Edison; ', Sumarto
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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(Ocimum sanctum L)extract solution used for hibernating tilapia during drysystem transportation. The research was using an experimental method anddesignedrandomized complete design (RCD). The treatment was hibernating thefish by using four kinds and levelsof the concentrationruku-ruku leaves extract,namely: using cold temperatures 10oC (L0), the solution of ruku-ruku leavesextract at the concentration of 10% (L1), 15% (L2), 20% (L3). Parametersobservedwere the quality of the water used during hibernation (temperature, pH, turbidity,CO2 content), the activity of tilapia during hibernation, the changing conditionsoftilapia during transportation, the temperature fluctuations in the packaging box, aswell as the percentage of survival rate of tilapia after awakening. The resultsshowed that the best treatment was the using of ruku-ruku leaves extract at theconcentration of 20% to hibernate the tilapia fish in 15-20 minutes. The mortalityrate of life of tilapia was up to75% during 6 hours transportation.Key words: dry system transportation, foam media,hibernation,leaves extract,Oreochromis niloticus, Ocimum sanctum.
Co-Authors ', Dewita Ahmad Alparis Aliusman Mardi Efendi, Aliusman Mardi Cyntia Paramita, Cyntia Marianche F Naibaho Muhammad Zaid Abrar, Muhammad Zaid N Ira Sari Rio Maisaputra, Rio Rollen M Pasaribu, Rollen M Sumarto Sumarto