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All Journal EDU CIVIC Katalogis E-Journal Home Economic and Tourism Jurnal Perikanan dan Kelautan Jurnal Pendidikan dan Pembelajaran Pendidikan Matematika Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan BioCONCETTA Jurnal Ikatan Alumni Fisika Universitas Negeri Medan BIOPROSPEK Jurnal EMT KITA Jurnal BALIRESO Adi Widya : Jurnal Pengabdian Masyarakat Window of Health : Jurnal Kesehatan Journal of Basication (JOB) : Jurnal Pendidikan Dasar PROSIDING SEMINAR NASIONAL PROGRAM PASCASARJANA Sainmatika: Jurnal Ilmiah Matematika dan Ilmu Pengetahuan Alam Aquacultura Indonesiana JURNAL PENA EDUKASI Jurnal Ekonomi Bisnis Indonesia Jurnal Riset Akuntansi Politala MALA'BI JME Strukturasi: Jurnal Ilmiah Magister Administrasi Publik STUDI PELAKSANAAN SELFMEDICATION PADA PENDERITA DIARE BERDASARKAN TINGKAT PENGETAHUAN MASYARAKAT PESISIR KECAMATAN SOROPIA KABUPATEN KONAWE
Dahlia Dahlia
Jurusan Budidaya Perikanan, Politeknik Pertanian Negeri Pangkep
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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THE EFFECT OF DIFFERENT PACKAGING ON THE QUALITY OF REBON SHRIMP (Acetes erythraeus) PASTE DURING ROOM TEMPERATURE STORAGE By: Sari, Puspita; Dahlia, Dahlia; Desmelati, Desmelati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACT This study aims to determine the effect of different packaging on the quality of shrimp (Acetes erythraeus) paste during room temperature storage. The method used was an experimental method, namely a non-factorial randomized block design (RBD) with the treatment of HDPE plastic, glass bottles (BK) and aluminum foil (AF). The quality parameters tested in this study were organoleptic tests (appearance, aroma, taste and texture), and proximate tests (moisture content, ash content, protein content and fat content). The results showed that the rebon shrimp paste with different types of packaging during room temperature storage showed that aluminum foil (AF) packaging was the best treatment with organoleptic value, appearance 5.50, aroma 7.76, taste 6.14, texture 7.28 and had a moisture content value of 33.37%, ash 0.01%, protein content of 9.57% and fat content of 0.33%. Keywords: Petis, rebon shrimp, type of packaging, storage time 
THE EFFECT OF ADDITIONAL AMOUNT OF CATFISHSURIMI (Pangasiushypophthalmus) WHICH IS DIFFERENT ON PROCESSING PROCESS OF PEMPEK TOWARDS CONSUMER ACCEPTANCE Zuarli, Zuarli; Dahlia, Dahlia; Dewita, Dewita
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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AbstractThe purpose of this research are to know the effect of additional amount ofcatfishsurimi which is different onProcessing process of pempek towardsconsumer acceptance, to know the best concentrate additional of catfish surimi toward pempek  processed, and to know the pempek protein produced based on the proximate test. The experimental research method was the addition of catfishsurimi to pempek. The research design was completely randomized design (CRD) consisting of 4 treatment levels, namely without the addition of catfishsurimi (P0), the addition of 100 grams of catfish surimi (P1), 200 grams (P2), 300 grams (P3). Analysis parameters of organoleptic, moisture content, ash, fat, and protein. The results showed that the addition of different amounts of to catfish surimi processing of pempek had a significant effect on the 95% confidence level of pempek. The 300 gram catfish surimi (P3) produces the best value for pempek with not too white color, distinctive aroma of catfish surimi, compact texture and quite chewy, has a good taste; Pempeksurimi catfish has 50.78% water, 0.2.78% ash, 15.41% protein, and 0.68% fat.Keywords: catfish, surimi, pempek, consumer acceptance
DEVELOPMENT OF PRESERVED-LEAVES LEARNING MEDIA ON PLANT MORPHOLOGY COURSE Dahlia, Dahlia; Afifah, Nurul; Mubarrak, Jismi; Karno, Ria
Jurnal Bioconcetta Vol 7, No 1 (2021): Sinta 4
Publisher : Universitas PGRI Sumatera Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22202/bc.2021.v7i1.5011

Abstract

Learning media plays an important role in learning outcomes. This study aims to determine the feasibility of the developed of preserved- leaves media. This type of research is research and development with the Dick and Carey Models. The research started from the phase of needs analysis, development, design, implementation, validation and product testing. Data were collected using scala likert, processed using the percentage formula  and analyzed descriptively. The test results on the product are very valid for the theory aspect (88.75%) and media aspect (83.67%), very practical (score 81.67% on the aspects of interest and ease to use), and very feasible (score 86, 25% for the small group test and 90.50% for the large group test). Thus,  concluded that the preserved-leaves media is valid, practical and feasible to use for plant morphology course.
Co-Authors Afran Rouzami Pulungan Afrianto, Dodi Anak Agung Istri Sri Wiadnyani ANGGO DOYOHARJO ARDIANSYAH ARDIANSYAH Azhari, David Akbar B, Amiruddin Citra Dewi darwis darwis, darwis Daswat, Daswat Deby Octavian Desmelati Desmelati Dewita Dewita, Dewita Harahap, Dumasari Harahap, Madan Syafriadi Hartinah Hartinah Hasniar Hasniar, Hasniar Irham Falahudin, Irham Jismi Mubarrak La Paturusi La Sennung, La Paturusi Machfiroh, Ines Saraswati Marzuki Marzuki Maya Khairani Merina Pratiwi Muhammad Afif N Ira Sari Narayana, Yani Nova Hariani Pardede, Meslo Pardosi, Wibowo purba, Trie omitha Puspita Sari Rasfayanah, Rasfayanah Ratmini, Ratmini Ratnasari Ratnasari Ria Karno Rimal Hamal, Rimal Rustam Rustam Sahyar . Sari, N.Ira Seniati Seniati, Seniati Sidiq, Mursal Silfianti, Devi Sri Utami Suasri, Eni Suparmi Suparmi Sutardi Sutardi Syafrizal Syafrizal Syahriadi Kadir Syamsul Rizal Tayibu, Hartinah Wahyuda, Nurul Wildati Zahri Yasnidawati Yasnidawati Yurial Arief Lubis, Yurial Arief Yusriani, Yusriani Zuarli, Zuarli Zulfitri Aima