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', Suparmi
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Studies Vacuum and Nonvacuum Packaging on the Quality of Hump Banana Nugget (Musa acuminate L.) fortified with Fish Protein Concentrate (Pangasius hypopthalmus) Harahap, Oktavia Iswari; Buchari, Dewita; ', Suparmi
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 objective of this research was to compare the vacuum packaging and nonvakum on quality of hump banana nugget (Musa acuminate L.) fortified with fish protein concentrate (Pangasius hypopthalmus). Parameter used were sensory evaluation, including appearance, taste, texture and odor by giving the score sheet 25 somewhat trained panelists; the content of water, fat, protein, peroxide value and total colony of bacteria, Which were observed periodically at 0, 10, 20 and 30 days. Result showed that the hump banana nugget fortified with fish protein concentrate stored in vacuum packaging was showing as the best quality, it was indicated for the highest sensory value appearance 8.55-4.71%, odor 8.42-4.63 %, texture 8.50-4.54 % and taste 8.46-4.41 %. The product contained moisture 54.19-62.05 %, fat 3.45-1.49 %, protein 12.04-7.06 %, peroxide value 0.00-7.41 meq/1000 g sample and total colony of bacteria 4,4x103 to 2,2x104 cell/g. The nuggets can be stored for 20 days in cold temperature (± 50C).Keywords: Nugget, packaging, vacuum-nonvacuum
The effect of by catch fish additionin cassava (manihot esculenta crant) nugget preparation on consumer acceptance Simarmata, Okto Oloan F; ', 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.
CONSUMER ACCEPTANCE OF JERKYMINCED AFRICAN CATFISH (Clarias gariepinus) MEAT MIXED WITH SAGO FLOUR Aisyah, Siti; ', Suparmi; ', Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research was aimed to determine the consumer acceptance of jerky minced African catfish (Clarias gariepinus) meat mixed with varied amounts of sago flour. This research was conducted by using the experiment method. The treatments were the mixing of minced fish meat with sago flour at different amounts, namely: D0 (100 g of tapioca as a control, D1 (50 g of sago flour), D2 (100 g of sago flour), and D3 (150 g of sago flour). The results showed that the mixing with 50 g sago flour (D1) was producing the highest consumer acceptance of the jerky catfish meat The organoleptic characteristics of the product was showing the light brown and savory color, tasty, balanced spice taste, torn and chewy texture, and have typical aroma of spices. It contained 41.6% moisture, 2.23% ash, and 20.98% protein.Key words: consumer acceptance, Clarias gariepinus, jerky meat, sago flour
THE ADITIONS EFFECT EXTRACT BASIL LEAVE OF POWERWARE PARROT FISH (Oreochromis Niloticus) FRESH Dwetro, Gilbert Rival; ', Suparmi; ', Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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The effect of the addition of basil leaf extract to the durability of fresh tilapia (Oreochromis niloticus) has been done in May 2017. This research aims to determine the effect of addition of basil leaf extract to the durability of fresh tilapia fish. The method used in this research is experimental method that is to preserve fresh tilapia fish with the addition of different basil leaf extract. The design used was non factorial group randomized design (GRD) with 4 treatment levels is without basil leaf extract (T0), 50 ml basil leaf extract solution (T1), 75 ml basil leaf extract solution (T2), basil leaf extract solution 100 Ml (T3), while as the group is the long immersion that is 0 hours, 3 hours, 6 hours and 9 hours. Based on the preservation level, the best value of organoleptic T3 from each treatment is seen from the values of rupa, aroma, and texture are 6.8, 6.9 and 7.1, respectively, with the characteristics of whole shape, no defect, less brilliant color and tight skin, neutral specific type odor, Compact texture, less dense and less elastic and pH value 6.56, TPC value 3.52Cfu and TVB value 15.25 mgN / 100g.Keywords: Tilapia Fish, Quality of Fish, Basil Leaf
CHARACTERISTIC OF CATFISH (Pangasius hypophthalmus) BALL WITH THE ADDITION OF BANANA’S HEART (Musa paradisiaca) ONCONSUMER ACCEPTANCE Naibaho, Josua; Sari, N. Ira; ', Suparmi
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 purpose of this research was to determine the characteristic of catfish(Pangasius hypophthalmus) ball with the addition of banana’s heart (Musaparadisiaca) on consumer acceptance. The method used in this research wasexperimental analysis, with 10% (B1), 15% (B2) and 20% (B3) of banana’s heartaddition. Parameter were measured on organoleptic test and proximate analysis(water content, protein, fat content and crude fiber). The result showed that theaddition of banana’s heart was significantly affect to organoleptic and proximatevalue. Based on the level of consumer acceptance, the addition 20% of banana’sheart to catfish ball was most likey by consumer acceptance,with (B3) 77 panelist(96,25%). The characteristicof this treatment was brilliant in appearance, oldbrown color, fishy flavor and compact texture, soft and smooth fiber, less of fishin taste with the water content 30,59%, protein content 34,22%, fat content 6,76%and crude fiber content 2,20%..Keywords : Catfish, meatball,banana’s heart
PENGARUH SUHU PENGUKUSAN TERHADAP SIFAT FISIKA KIMIA TEPUNG IKAN RUCAH Sipayung, Mely Y; ', Suparmi; ', Dahlia
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 aimed to determine the best steamed temperature and to determine the steamed effect on phsycochemical of trash fish. The research was conducted on June-July 2014 in fishery processing laboratory and fishery chemical laboratory Faculty of Fisheries and Marine Science Riau University, and this research was conducted also in food laboratory Bogor Agriculture Institute. Trash fish was obtained from Tanjung Beringin Village, Rampah - North Sumatera. The metode used in this research was completely randomized design (CRD) with 3 treatments of steamed temperature S1 (100 ºC), S2 (90 ºC) and S3 (80 ºC).The results showed that the treatment S3 (80 ºC) of steamed temperature was the best treatment with absorption 126.67, white degree 33.67, pH 6.41 and yield 16.90. Chemical characteristic for ash content 17.72 %, water content 7.51%, protein content 50.95%, fat content 7.70 % and crude fiber 4.22%.Keywords: Trash fish, flour, temperature, steam and physicochemical characteristics
THE EFFECT OF DIFFERENT TYPES OF MEAT ON THE ACCEPTANCE OF SKIPJACK TUNA (Katsuwonus pelamis) Nababan, Susy Suelestari; ', Sukirno; ', Suparmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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Research on the effect of the types of skipjack tuna (white and red meat) as raw material of skipjack abon was conducted in May 2017. This study aims to determine the best type of meat to the acceptance of shredad skipjack tuna. The method used is the experimental method of separating the two types of meat (white and red) each used as raw material abon tuna. The experimental design used was Completely Randomized Design (RAL) of one factor consisting of three levels ie D1 (White Meat 500 g), D2 (Red Meat 500 g) and D3 (White Meat and Red Meat 500 g). Replicated 3 times, in number of research nine units. It was found that the white meat weel accepted by the funnelished was 95%. From each treatment, the values of color, odor, texture, and taste were 97.5%, 92.5%, 91.25%, and 98.75%, respectively. Characteristic of yellowish brown color, typical smell of fish abon feels and seasoning tastes, smooth texture, dry and soft, the flavor of fish tasty and very tasty. The best proximate level was the D2 from the aquet water content, ash content, protein content, fat content respectively 10,90%, 5,98%, 21,12%, 28,60%. Keywords: Skipjack tuna, Abon
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
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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.
STUDY OF GOLDFISH (Cyprinus carpio) BABY CHIPS USING DIFFERENT TYPES OF FLOUR ON CONSUMER ACCEPTANCE Arbian, Rendi; ', Suparmi; ', Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
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This research was aimed to determine the using of flour as a binder for goldfish baby chips with appearance, aroma, texture and flavour on consumer acceptance. The treatment for this research was adding of flour, T0 (300 gr rice flour + 100 gr wheat flour), T1 (300 gr rice flour + 100 gr tapioca) and T2 (300 gr rice flour + 100 gr sagoo flour). The parameters was observed for organoleptic test, the crispness and proximate analysis on goldfish baby chips. The result showed that goldfish baby chips with the formulation of rice flour and tapioca flour was most preferable by consumer acceptance, with water content 25.69%, ash content 3.72%, fat content 11.19%, protein content 34.62% and crispness value 3.50.Keywords: Consumer acceptance, Fish baby chips, flour, goldfish.
The Effect of Presto Processing Time To Shredded Quality Chirocentrus dorab ', Purwanda; Sari, N. Ira; ', Suparmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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The purpose of this research was to determine the effect of presto processing time to Chirocentrus dorab shredded quality. The methode used in this research was experimental with different of presto processing time of Chirocentrus dorab shredded processing. Based on parameter tested, the best treatment was 75 minutes of presto processing time with brown yellowish of appearance (8.96), dried, similar and very softly of fibrous texture (8.64), very fragrant aroma, specific fish shredded (8.76), very good, fish and seasoning taste (8.96); water content (4.22%), fat content (16.20%), protein content (39.78%), ash content (4.17%), total plate count (4.4 x 102 cell/gram), and calcium content (3.81%).Keywords: Chirocentrus dorab, presto, shredded
Co-Authors ', Dahlia ', Dewita ', Firmansyah ', Purwanda ', Sukirno Aldi Hafiz Siregar Anto Saut Pasaribu, Anto Saut Dewita Buchari Dwetro, Gilbert Rival Herry Kurniawan Josua Naibaho, Josua Mely Y Sipayung N. Ira Sari Nababan, Susy Suelestari Oktavia Iswari Harahap, Oktavia Iswari Okto Oloan F Simarmata Ranggi Oktori Rendi Arbian, Rendi Siti Aisyah Sopia Zefanya Sinaga, Sopia Zefanya Sumarto Sumarto