Desmelati Desmelati
Jurusan Teknologi Hasil Perikanan Universitas Riau Kampus Bina Widia Jalan HR Soebrantas Km 12,5 Simp. Baru Panam Pekanbaru, Riau

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STUDY OF FORMULATION OF HOVEN’S CARP (Leptobarbushaovenii)) FISH CAKE WITH ADDITION SAGO FLOUR IN DIFFERENT AMOUNTS TOWARD CONSUMER ACCEPTANCE Novianti, Elma; Suparmi, Suparmi; Desmelati, Desmelati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACT The purpose of this research was to determine the level of consumer acceptance towards Hoeven’s carp  (Leptobarbus hoevenii) fishcake with addition of sago flour in different amounts and obtained  the nutritional content ofHoeven’s carp fishcake. The methodused was a non-factorial Completely Randomized Design (CRD) with addition of sago flour in different amountsfor fish cake  processing which consisting of 4 levels: P0 (100 grams of tapioca flour), P1 (400 grams of sago flour), P2 (450 grams of sago flour), and P3 (500 grams of sago flour) with triplicates and 12 units of experimental units. The research parameters were organoleptic test (appearance, aroma, taste, and texture) and proximate analysis (moisture, protein, fat, and ash content). The result showed that  P1treatment was most favorable by consumer acceptance, with characteristics of appearance was rather greyish colour, the specific aroma of hoven’s carp and sago flour seasoning, the specific taste of seasoning and Hoven’s carp meat),  the chewy and compact texture. Meanwhile for proximate analysis that P1 treatment contained moisture, protein, fat, and ash was 53.22%, 7.87%, 4.25%, and 4.81%, respectively. Keywords: formulation, Hoven’s Carp Fish cake, Sago Flour 
PENENTUAN SENYAWA BIOAKTIF EKSTRAK DAGING SIPUT BAKAU (Terebralia sulcata) DENGAN KROMATOGRAFI LAPIS TIPIS (KLT) Sumarto, Sumarto; Desmelati, Desmelati; Dahlia, Dahlia; Hasan, Bustari; Azwar, M
Berkala Perikanan Terubuk Vol 39, No 2 (2011): Juli 2011
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (735.731 KB) | DOI: 10.31258/terubuk.39.2.%p

Abstract

This research was conducted for aims to determine the class of activecompounds contained in the mangrove snail meat that was extracted using hexaneand methanol solvents. Active compound was determined using maceration, thinlayer chromatography (TLC) and phytochemical test methods. At plate TLC haveRf 0,86 cm and 0,62 cm and active compounds derived from the mangrove snail(Terebralia sulcata) are flavonoids (polar and non polar) and non polar saponinand alkaloid .
THE INFLUENCE OF DIFFERENT PACKAGING MATERIALS ON QUALITY OF PANGASIUS CATFISH DENDENG (Pangasius hypopthalmus) STORED AT ROOM TEMPERATURE Desmelati, Desmelati; Suparmi, Suparmi; Dinata, Alvian
Berkala Perikanan Terubuk Vol 41, No 1 (2013): Februari 2013
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (49.109 KB) | DOI: 10.31258/terubuk.41.1.53-61

Abstract

The objective of this research was to determine the quality changes ofpangasius catfish dendeng packaged in a plastic bag of high density polyethylene(HDPE), low density polyethylene (LDPE) and aluminum foil during roomtemperature storage. Pangasius catfish weighing 250 – 300 each was taken from afish market in Pekanbaru. The fish was processed for dendeng; and the fishdendeng was packaged in a plastic bag of HDPE, LDPE and alumunium foil; andstored at room temperature for 35 days. The fish dendeng was evaluated forsensory value, moisture, fat and total mould every 0, 7, 14, 21, 28 and 35 days.The results showed that the quality of fish dendeng packaged in HDPE and LDPEdecreased faster than that packaged in aluminum foil. Sensory value packaged inHDPE, LDPE and alumunium foil at initial to the end of stroage was 6,85 – 5,89;6,88 – 5,64; 7,26 – 5,92. Moisture content, fat and total mould of fish dendengpackaged in aluminum foil during storage was 6,60 -11,40 %; 7,30 – 1,70 %;4,0 x103 – 5,9 x 104 respectively; dendeng packaged in HDPE was 6,90 - 11,70 %;9,60 – 1,80 %; 4,1 x 102 – 7,2 x 104 respectively; and dendeng packed in LDPEwas 7,60 - 11,90 %;6,90 – 1,90 %; 3,8 x 102 – 3,9 x 105 respectively.Keywords : Pangasius catfish dendeng, high density polyethylene, low density polyethylene and aluminum foil, sensory evaluation, moisture, fat, mould.
CHARACTERISTICS OF FISH BONE FLOURS QUALITY FROM DIFFERENT TYPES OF FISH (Pangasius sp., Clarias sp., Paraplotosus sp.) Angraini, Rara Mona; Desmelati, Desmelati; Sumarto, Sumarto
Berkala Perikanan Terubuk Vol 47, No 1 (2019): Februari 2019
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (332.932 KB) | DOI: 10.31258/terubuk.47.1.69-75

Abstract

This study aimed to utilize the fish bone waste from different types of fish, Pangasius sp., Clarias sp., Paraplotosus sp. as a high calcium of bone flour and determine the quality characteristics of fish bone flour which was produced. The method used was a non-factorial Completely Randomized Design (CRD), with different types of fish bones as treatments which consisting of 3 levels: Pangasius sp. bone (Tp), Clarias sp. bone (Tl), and Paraplotosus sp. bone (Ts) with 3 replications and 9 units of experimental units. The parameters tested were organoleptic, proximate analysis, calcium, phosphorus and whiteness degrees. The results showed that the Pangasius sp. bone flour (Tp) was the best treatment with characteristics of brilliant appearance, the distinctive aroma of fish was still felt, smooth and dry texture, as well as whiteness degrees that the best treatment in walking catfish bone flour with value 81.30%, referred to whiteness degrees of flour, it is below the range of 80-90%. Meanwhile the best proximate value was obtained in Paraplotosus sp. bone treatment (Ts) with moisture, ash, fat, protein, carbohydrate, calcium and phosphorus content was 5.71%, 54.60%, 2.57%, 25.21%, 10.83%, 38.4%, and 33.9%.
PERBANDINGAN PENCAMPURAN DAGING IKAN PATIN (Pangasius hipopthalmus) DENGAN IKAN GABUS (Channa striata) PADA KARAKTERISTIK SURIMI Saputra, Bobby; Desmelati, Desmelati; Sumarto, Sumarto
Berkala Perikanan Terubuk Vol 44, No 1 (2016): Februari 2016
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (291.687 KB) | DOI: 10.31258/terubuk.44.1.79 - 89

Abstract

The purpose of this research was to evaluate the quality characteristic of surimi where made from a mixture of pangasius catfish and snakehead meat. Catfish and snakehead weighing range 800-1.000 gram/fish were obtained from a fish market in Pekanbaru. Catfish and snakehead meat was separated and blended. Five types of surimi were prepared from the two fish meat with a ratio of catfish and snakehead : 100% catfish meat, 100% snakehead meat, 75% catfish meat + 25% snakehead meat, 50% catfish meat + 50% snakehead meat and 25 % catfish meat + 75% snakehead meat. Surimi was leached in a fluid with 0,3% salt, temperature 5-10oC for 15 minutes, filtered, pressed then added 4% sucrosa, 4% sorbitol and 0,3% STTP. Surimi was analized for quality characteristics, gel strength (fold test and bite test), water holding capacity, pH and proximate. The research was designed using RAL and different between treatments were tested by Duncan test. The results showed surimi was prepared ​​from50% catfish meat+ 50% snakehead was the best treatment; the folding test value was 4,2 which was not cracked when folded in half circle; the bite test value was 7,2 strongly elasticity; water holding capacity 37,7%; pH 6,2; protein contant 17,7%; fat contant 0,9% and ash contant 2,1%.
THE EFFECT OF NANOCALCIUM ADDITION FROM SEMBILANG FISH (Paraplotosus albilabris) BONE ON MAKING BISCUITS Arieska, Leona; Desmelati, Desmelati; Sumarto, Sumarto
Berkala Perikanan Terubuk Vol 47, No 1 (2019): Februari 2019
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (374.99 KB) | DOI: 10.31258/terubuk.47.1.102-111

Abstract

This study aims to determine the characteristics of biscuit quality with the addition of nanocalcium from the sembilang fish bone (Paraplotosus albilabris). The method used is non factorial completely randomized design with the treatment used in this study, namely the addition of nanocalcium from 4 levels, namely N0 (control: biscuits without the addition of nanocalsium), N1 (addition of 5% nanocalcium), N2 (addition of 10% nanocalsium ), N3 (addition of 15% nanocalcium). The parameters tested were organoleptic and proximate. The results of the study showed that the addition of 15% nanocalcium in Sembilang fish biscuits was the best treatment most panelists liked. Appearance characteristics are brilliant, intact and specific to fish biscuits, non-fishy aroma, and brittle and dense texture, with water content of 5.78%, ash content of 5.10%, fat content of 24.59%, protein content 6.82%, carbohydrate levels 57.71%, phosphorus levels 0.57% and calcium levels 14.14%.
Pengaruh Penggunaan Suhu Perendaman Berbeda Terhadap Mutu Surimi Ikan Lele Dumbo (Clarias gariepinus) Saparudi, Saparudi; Desmelati, Desmelati; Karnila, Rahman
Berkala Perikanan Terubuk Vol 43, No 1 (2015): Februari 2015
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (291.191 KB) | DOI: 10.31258/terubuk.43.1.86 - 95

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The objective of this research was to investigated the effect of soaking the fish in different water temperature on quality of surimi produced. Farm raised catfish weighing 300-400 g each, was filled, washed, ground and soaked into different chilled water temperature (5°C, 10°C, 15°C and 20°C) for 10 minutes, and made for surimi. The surimi were evaluated for gel strenght (fold and bite test), pH,  protein and ash. The Research was designed using a completely randomized design (CRD), and the difference between treatments were tested by Duncan test. The result indicated that the surimi prepared by soaking the fish in chilled water (15°C) was the best quality of surimi (fold value : 4,6 and bite value : 7,5). The composition of protein, fat and ash of surimi soaked in the chilled water (15°C) was 15.1 % , 0.4 % and 6.3% respectively.
Fortifikasi Minyak Ikan Jambal Siam (Pangasius hypophthalmus) dan Minyak Ikan Kerapu (Chromileptes sp) Pada Biskuit Ramadhani, Anisa; Ilza, Mirna; Desmelati, Desmelati
Berkala Perikanan Terubuk Vol 43, No 2 (2015): Juli 2015
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (335.149 KB) | DOI: 10.31258/terubuk.43.2.77 - 88

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The study was conducted to determine the level of consumer acceptance and chemical composition of biscuit added with cat fish oil and gruoper oil. About 1 kg of abdominal fat from cat fish and 1 kg of gruoper meat was taken from a fish market in Pekanbaru was prepared,then fish oil could be proccessed. Three types of biscuit were fortifed with 0%, 10% and 20% of cat fish oil and grouper oil. Biscuit was evaluated for consumer acceptance and chemical composition (water, lipid, protein and free lipid acids). The results indicated that biscuit was fortified with 10% of cat fish oil and gruoper oil was the most prefereble by consumer. Water, lipid, protein and free lipid acids content of biscuit was 3,01%, 10,04%, 5,57% and 0,15% respectively.
Aktivitas Enzim Protease dan Lipase Viscera Ikan Kembung (Restrelliger sp) pada pH Dan Konsentrasi Garam Berbeda Hasan, Bustari; Desmelati, Desmelati; Iriani, Dian; Nugroho, Titania; Arifin, M Andesba; Syatapahana, Andhra
Berkala Perikanan Terubuk Vol 43, No 2 (2015): Juli 2015
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (308.734 KB) | DOI: 10.31258/terubuk.43.2.68 - 76

Abstract

This research was conducted to measure the activity of visceral protease and lipase of mackerel (Rastrelligersp) at different pH and salt concentration. Mackerel, weighing ± 150 g/each were obtained from a fish market in Pekanbaru. Fish weretransported to the laboratory; and at the laboratory, the fish were eviscerated and their visceral organs (intestines, kidneys, liver, spleen, cord, pancreas and gonad) were blended in Tris-HCl buffer and filtered for their crude enzyme extract. The protease activity was measured at pH 6, 7, 8, 9, 10 and 11; and lipase activity was measured at pH2, 3, 4, 5, 5.5, 6, 7, 8, 9, 10 and 11. The protease and lipase activity werealso measured atsalt concentration 0%, 3%, 6%, 9%, 12% and 15%. The results showed that the protease and lipase activity varies with pH value and salt concentration. Protease activity at pH 11 (1,610µmol/ml)and salt concentration 6%(0,869 µmol/ml)showed the highest activity; and pH 10 (0,031µmol/ml) and salt concentration 15% (0,073µmol/ml) was the lowest activity. Lipase activity at pH 4 (2,428 µmol/ml) and salt concentration 3% (4,131µmol/ml) was the highest activity; and pH 11 (0,042µmol/ml) and salt concentration 15% (2,237µmol/ml) was the lowest activity. The protease and lipase activity were decreased withthe increasing of salt concentration.
KAJIAN PENERIMAAN KONSUMER TERHADAP IKAN ASAP SELAIS (Cryptoperus bicirchis) YANG DIBUAT MENGUNAKAN ASAP CAIR Desmelati, Desmelati; Ilza, Mirna; Nuzirwan, Nuzirwan
Berkala Perikanan Terubuk Vol 41, No 1 (2013): Februari 2013
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (72.053 KB) | DOI: 10.31258/terubuk.41.1.10-24

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The research was conducted to observe the consumer acceptance on thesmoke flavoured fish Selais (Cryptoperus bicirchis). The fresh fish was preparedby eviscerated and washed it with clean freshwater. The fish was soaked in liquidsmoke solution at the concentration of 2%, 4%, 6%, or 8% for 30, 60, or 90minutes. Then, the fish was dried in the artificial dryer at temperature 50 – 60 0Cuntil the weight was reduced up to 70% of the initial weight. The smoke flavoredfish yielded was evaluated by determining their consumer acceptance, pH value,content of total acid and content of total phenol. The result showed that the fishsoaked in the liquid smoke at the concentration of 6% for 60 minutes is the mostlyaccepted by consumers, indicated on the highest value of consistence, texture,odor and flavor. The pH value, content of total acid and content of total phenol are6,40, 0,269%, and 0,84%, respectively.Keywords: consumer acceptance, Cryptoperus bicirchis, liquid smoke, andsmoke flavoured fish