Dewita Buchari
Fakultas Perikanan dan Ilmu Kelautan, Universitas Riau

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Wuluh fruitstar extract effect with different amounts of quality freshness of the fish tambakan (helostoma temmincki) Oktori, Ranggi; Buchari, Dewita; ', Suparmi
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 purpose of this study was to determine the quality of fish tambakan setback at room temperature which has been soaked in the wuluh fruitstar, reviewed in TVB and TPC, pH and organoleptic. Fish tambakan (Helostoma temmincki) with a size of ± 10-15 cm / tail obtained from the market in a reed hut. Fish was appointed to the laboratory alive, surviving fish tambakan left to die, then once dead fish, fish washed up mucus attached wasted and undrained for 15 minutes, then fish soaked in a solution of starfruit fruit extracts with level factor (K0) 0 ml, (K1) 100 ml, (K2) 200 ml, (K3) 300 ml for 15 min and stored at room temperature in accordance with group 0 hour (H1), 3 hours (H2), 6 hours (H3), 9 hours (H4) and 12 hours (H5). The parameters used are TVB analysis, total plate count (TPC), pH and organoleptic analysis appearance.Keywords: fish tambakan, wuluh fruitstar ekstract
THE EFFECT OF THE ADDITION OF BROCCOLI (Brassica olaracea l.var italic) ON THE QUALITY OF FISH CARP (Laptobarbus hoevenii) MEATBALLS Gonal, Hendri; Buchari, Dewita; ', Sumarto
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 determine the influence of the addition of broccoliflour on the quality of fish carp meatballs. The methods used in this study wasexperimental, namely conducting a series of experiments on producing carp fishmeatballs added with broccoli flour as a source of fiber and composed as thecompletely randomized design (CRD). The addition of broccoli flour wasconsisted of four treatment levels, those were B0 (0 g), B1 (20g), B2 (40 g) and B3(60 g), which the weight was calculated from the percentage of fish meat weight.The treatments were repeated three times. The quality of fish meatball wasevaluated for the organoleptic value (consistence, texture, aroma, taste) andchemical composition (water, fat, protein, fiber). The results showed that theaddition of the broccoli in the processing of meatballs carp fish indicated asignificant effect on the consistence, taste and texture, but not to the aroma. Theaddition of broccoli flour also affected to the content of water, protein, fat andfiber. The best treatment was the addition of powder 20 g broccoli for the highestquality of fish meatball. The product was showing neat, clean white greenish, byit’s distinctive aroma of meatballs with the fresh carp fish and the aroma of spiceswas not strong, good taste and juicy, and the texture was chewy and solid. Thechemical composition was showing the content of water 67,52%, protein 16,08%,fat 2,48% and fiber 1,82%.Key words: addition, broccoli flour, carp fish, meatballs
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 VARIED CONCENTRATION OF GARLIC (Allium sativum) ON THE CONSUMER ACCEPTANCE TO THE SPIRULINANODDLE Panjaitan, Rinaldi; Sari, N. Ira; Buchari, Dewita
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 was aimmed to determine the effect of garlic addition at different concentration on the consumer acceptance to the wet Spirulina noddle. The method used was experimental using a completely randomized design that consisting of 4 level concentration of garlic added in the noddle, namely: M0 (0%), M1(3%), M2(6%) and M3 (9%). The results showed that the highest consumer acceptance to the noddle was addition of garlic 6% (M2) in the noddle produced that was the most preferred by 93,75%. The wet Spirulina noddle produced showed the appearance good with dark green color, tasted a little bit of garlic, chewy textureand the garlicflavor was quite strong. Its proximate composition was the of content moisture 61,37%, protein 6,82%, fat 2,71%, ash 1,11% and carbohydrate 27,88% content. It was also detected the total of microbe 4,3 103cell/ g.keywords: wet noddle of Spirulina,garlic, Consumer acceptance
THE STUDY OF SOAKING TIME IN LIUID SMOKE OF CATFISH (Pangasius hypopthalmus) WITH ADDING CHITOSAN AS ANTIMICROBE DURING ROOM TEMPERATURE STORAGE Pasaribu, Anto Saut; Buchari, 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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This research was intended to determine the different of soaking time using chitosan as antimicrobe on catfish during room temperature storage. The method used in this study was experimental with soaking the catfish on to smoked liquid and chitosan liquid during 45 minutes (X1), 75 minutes (X2) with 0, 7, 14, and 21 days of storage times.The parameters analysis were total plate count; organoleptic analysis is (consistence, flavor, aroma and texture); and chemical analysis.The results showed that the applied treatment had giving real different on the quality of smoked catfish during room temperature storage. The treatment of 75 minutes (X2) soaking time are was best treatment based on the total plate count, whereas the treatment of 45 minutes (X1) soaking time are the best treatment based on the organoleptic analysis and chemical analysis.Keywords: Catfish , liquid smoked, chitosan
PREDICTION THE SHELF LIFE OF COOKIES FORTIFIED WITH CATFISH (Pangasius hypopthalmus) PROTEIN CONCENTRATE USING DIFFERENT PACKAGING Simanjuntak, May Kristina; Buchari, Dewita
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 research aimed to predict the shelf life of cookies fortified with Catfish (Pangasius hypopthalmus) Protein Concentrate using aluminum foil and HDPE packaging coated with paperboard. The method used was Arrhenius with 25°C and 35°C of temperature storage. The parameters analyses were fat content and peroxide value. The results showed that based on the shelf life of cookies with aluminium foil in 25°C of temperature storage was 75.2972 days and for 35°C of temperature storage was 39.8896 days. HDPE packaging for 25°C of temperature storage was 45.5782 days and for 35°C of temperature storage was 13.8916 days.Keywords: Aluminium foil, Arrhenius, Cookies, HDPE, Shelf life
THE EFFECT OF THE TEMPERATURE AND FRYING TIME ON THE QUALITY OF SPICE SHREDDED FISH OF LITTLE TUNA (Euthynnus affinis) Muliawati, Meity; Mus, Sukirno; Buchari, Dewita
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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has been conducted in April 2016. The aim of this study was to know the effect oftemperature and frying time and it’s interaction to produce the best quality of theshredded fish. The method of this study was an experiment method, that usingtemperature and different frying time. The quality parameter used theorganoleptic analysis (colour, smell, taste and texture) and the proximate (water,protein, fat and ashes). The analysis of variance (Completely RandomizedDesign/CRD) has been used to set the evaluation of the research, with factorialthat consist of temperature 1000C-1150C (S1), 1100C-1250C (S2), 1200C-1350C(S3) as the first factor and the frying time is 7,5 minutes (W1), 8 minutes (W2), 8,5minutes (W3) as the second factor. The result of this study showed that the bestquality of the shredded Little Tuna was S3W3 (1200C-1350C, 8,5 minutes), such asyellowish-brown, very specific and special smell, very delicious and very tasty,soft and crispy. The content of water was 9,65, content of protein was 39,45%,content of fat was 25,47% and content of ashes was 8,2%.Key word : shredded, little tuna, temperature and time.
EFFECT OF ADDITION OF MEAT FISH PATIN (Pangasius hypopthalmus) RENGGINANG PROCESSING OF CASSAVA (Manihot esculenta C) ASSESSMENT OF ORGANOLEPTIC Judith, Febrina; Buchari, Dewita; ', Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
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This study aims to determine the effect of meat catfish (Pangasius hypopthalmus) on rengginang processing of cassava (Manihot esculenta C) to the organoleptic assessment. The method used is experiment with a completely randomized design consisting of 4 levels of treatment that Ro (without the addition of meat catfish), R1 (75 g of meat catfish), R2 (100 g of meat catfish), R3 (125 g of meat catfish). Catfish fillets are weeded and then ground and washed and grated cassava then drained. Meat that has been creamed catfish mixed with herbs and cassava according to treatment and stir until blended. The dough is mixed with tapioca flour until fused. The dough is molded and steamed for 12 minutes and then dried for 1-2 days in a dryer. Rengginang dried and then fried. The parameters tested is organoleptic and chemical. The results showed that the organoleptic and chemical based rengginang meat catfish are preferred by consumers and good quality is R1 treatment with the addition of 75 g of meat catfish with such criteria (intact, neat, clean, average thickness, brownish yellow color); aroma (little fish); texture (crunchy); and taste (little fish); with a water content of 1.87%, 21.87% protein content, fat content of 33.34% and ash content of 1.68%.Keyword: meat catfish, rengginang.
STUDY OF CONSUMER ACCEPTANCE ON TILAPIA (Oreochromis niloticus) SURIMI NUGGET Nofrian, Rey; Buchari, Dewita; ', Desmelati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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The study of consumer acceptance on tilapia (Oreochromis niloticus) surimi nugget was conducted in Fisheries Product Technology Laboratory, and Fisheries Product Chemical Laboratory, Faculty of Fisheries and Marine University of Riau in April 2017. This study was aimed to determine the effect of tilapia fish surimi of consumer acceptance on tilapia surimi nugget. The methode used in this study was the experimental methode of tilapia surimi nugget processing. The design used was non-factorial Randomized Complete Design (RCD) with 4 treatment levels, namely N0: 500 g of Tilapia meat, N1: 500 g of Tilapia surimi, N2: 475 g of Tilapia surimi, N3: 450 g of Tilapia surimi, with 3 replicated, so the number of experimental units in the study was 12 units. Based on the level of consumer acceptance showed that the N1 treatment was most preferable for appearance, taste, aroma, and texture with value was 7.775, 7.825, 7.662, and 7.853, respectively. The characteristics of N1 treatment was a brownish yellow color of appearance, savory of taste, fish flavor more pronounced, aroma of fish, spices, solid and compact texture. While the best proximate result was N0 treatment with water content, protein content, fat content, ash content was 58.73%, 17.79%, 2.8861%, 2.295%, respectively.Keywords: Consumer Acceptence, Nugget, Oreochromis niloticus, Surimi
THE EFFECT OF DIFFERENT TYPES OF PACKAGING ON THE QUALITY OF SAGO NOODLES FORTIFIED WITH CATFISH PROTEIN CONCENTRATE (Pangasius hypophthalmus) DURING ROOM TEMPERATURE STORAGE Sianturi, Desky Novita Sari; Buchari, Dewita; Suparmi, Suparmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT   This study was purposed to determine the effect of different types of packaging on the quality of sago noodles fortified with catfish protein concentrate (Pangasius hypophthalmus) during room temperature storage. The method used was experimental method, with a Randomized Block Design (RBD) consisting of 3 different types of packing treatment is A1HDPE, A2Alumunium foil, and A3combination and as a group was the storage duration 0 day, 15 days, 30 days and 60 days.The series of research activities was divided into 3 stages, the first stage was preparation catfish protein concentrate, the second stage was making of sago noodles catfish protein concentrate, the third stage was packaging and storage of sago noodles catfish protein concentrate. Parameters measured include organoleptic test (appearance, aroma taste and texture), moisture content and Total Plate Count. The results showed of moisture content is A2(8,53-9,23%) and Total Plate Count (1,5 x 103- 2,2 x 103 cfu/g). In variance test with 95% confidence level for 60 days storage with different packaging showed significantly effect on organoleptic test (appearance, aroma, texture), moisture content and Total Plate Count. Keywords: sagoo noodle, packaging, stored, catfish protein concentrate      Pangasius hypophthlalmus