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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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THE EFFECT OF ADDITION OF STRAW MASHROOM (Volvariella volvaceae) ON THE CUNSUMER ACCEPTANCE TO THE CATFISH (Clarias gariepinus) GRILLED CAKE Nasution, putri Silvia Nauba; Dewita, Dewita; Desmelati, Desmelati
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 The research aimed to determine the effect of the addition of straw mushroom (Volvariella volvaceae)on the customer acceptance to the catfish(Clarias gariepinus)grilled cake. The method used in this research was experimental method and the design used was non-factorial Randomized Completely Design(RCD). The treatment conducted was addition of the mushroomat varied quantity (0 gs, 100 gs, 200 gs and 300 gs) in the processing of catfishgrilled cake. The results showed that the best catfishgrilled cake was produced by the addition of 200 gs mushroom, shown by the highest acceptance of taste (82.5%), texture (90%), flavor (83.75%) and appearance (81.25%). The product was containing water (52.19%), protein (10.82%), fat (0.09%) and ash (0.85%). The organoleptic characteristics of the product were good tasted, flavored spicy and specify fish meat and mushroom, supple and solidtextured, and yellow colored. Keyword :   Clarias gariepinus, Volvariella volvaceae, grilled cake, costumer acceptance
FORTIFICATION OF CATFISH (Pangasiushypopthalmus) BONE MEAL ON BAKED BROWNIES FOR CONSUMER ACCEPTANCE Pardosi, Wibowo; Desmelati, Desmelati; Dahlia, Dahlia
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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 Abstract    This research was aimed to determine the effect of fortification ofcatfish (Pangasiushypopthalmus) bone mealon baked browniesfor consumer acceptance with different concentrations. The research was conducted in two stages: 1) the production of catfish bone meal, 2) the production of baked brownies with addition of catfish bone meal. The method used in this research was an experimental method, using a Completely Randomized Design (CRD) non factorial. The results showed that the baked brownies which fortified 20 g ofcatfish bone meal (K3) was the best treatment based on aroma (7.45), moisture content (32.34%), protein content (4.73%),and calcium content (0.54%).Meanwhile for taste and appearance that the baked brownies which fortified 10 g catfish bone meal (K1) was most preferred with value of taste 7.24 and appearance 7.15, for texture and ash content that the baked brownies which fortified 15 g (K2)catfish bone meal was the best treatment with value 6.80 and 4.43%, respectively. Keywords: Consumer acceptance, baked brownies, catfish bone meal, Pangasiushypopthalmus
The Effect of Liquid Smoke Addition Presto Milkfish (Chanos chanos) Towards Consumer Acceptance Putra, Erenno Akbari; Leksono, Tjipto; Desmelati, Desmelati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract This research was aimed to determine method and liquid smoke concentracion on presto milkfish  towards consumer acceptance that covers appearance, aroma, flavor, and texture. To know chemical content which were: water content, total acid content, total phenol content, and pH. Research was done with experiment method, that was to make presto milkfish with different coconut shell smoke liquid. Design used in this research was non factorial completely randomized design. The treatmens were addition of smoke liquid on presto milkfish with different amounts, with 4 treatments which were 0 ml (A0), 5 ml (A5), 10 ml (A10), and 15 ml (A15) smoke liquid addition. Reptiotion treatment was three times and the unit on this research was 12 units. Research result addition of different liquid smoke (0 ml, 5 ml, 10 ml, 15 ml) did not have real effect towards color, aroma, flavor and texture value of presto milkfish. Addition of 5 ml liquid smoke in each 200 gr milkfish was the best treatment to produced highest quality of presto milkfish. Charaecteristic of milkfish containts 30.04% water content, 9.89 total phenol, and 2.90 pH value. Keywords: Presto, milkfish (Chanos chanos), consumer acceptance.   
PHYSICOCHEMICAL CHARACTERISTICS OF CARP (Osphronemus gouramy) FILLETS FROM DIFFERENT HABITATS Syahputra, Muhammad Fikri; Desmelati, Desmelati; Sumarto, Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThe aim of the research was to determine the differences in physicochemical characteristic carp fillet from different habitats. The research method used in this study was a comparative experimental method with the T-test design, consisting of 2 treatments, namely carp from cages (ke) and carp from a pond (ko) with 3 replicated. So, there were 6 units of experimental units. The parameters measured in this study were sensory analysis (appearance, odor, and texture), physical analysis (edible portion, dressing percentage, and water holding capacity) and proximate analysis (protein, fat, water and ash content). The results of the analysis showed that different habitats on physicochemical characteristics had a significant effect on appearance, texture, edible portion, dressing percentage and water-holding capacity, while the odor values were not significantly affected. Based on the proximate analysis that ke treatment higher in protein content 13.45%, and ash content 5.02%, meanwhile, ko treatment higher in fat content 2.86% and water content 79.20%.Keywords: carp, different habitats, physicochemical characteristics
THE QUALITY CHARACTERISTICS OF SOAP BY USE DIFFERENT SEAWEED Afza, Muhammad Fakhran; Sumarto, Sumarto; Desmelati, Desmelati
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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AbstractThis study aims to determine the quality characteristics of soap using seaweed. The research method was carried out experimentally by making soap from various types of seaweed. The research data were analyzed using a T-test analysis of soap made from 15 grams of E. cottonii, 10 grams of E. spinosum, and 15 grams of E. spinosum. The parameters analyzed were organoleptic (appearance, smell, texture), physical test (foam stability, pH), chemical analysis (moisture content, free alkalis, fatty acids, free fatty acids). Research shows that different use of seaweed affects the quality of the soap produced. The use of seaweed E. spinosum as much as 10 grams is the best treatment with the characteristics of soap, namely: it has a bright and clean appearance, fragrance, a hard texture, not sticky, 75.2% foam stability, pH 8.60, 21.86% moisture content, alkaline free 0.40%, 26.37% fatty acids and 0.68% free fatty acids. Keywords: Eucheuma cottonii, Eucheuma spinosum, soap
PENGARUH PENGGUNAAN TEPUNG GETAH PEPAYA KONSENTRASI BERBEDA TERHADAP KARAKTERISTIK MUTU KECAP IKAN GABUS (Channa striata) Prastari, Cindytia; Desmelati, Desmelati; Karnila, Rahman
Jurnal Perikanan dan Kelautan Vol 20, No 2 (2015)
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.20.2.01-09

Abstract

This research was purposed to determine the effect of papaya sap flour additionwith different concentration as catalyst towards snake head (Channa striata) fish saucefermentation. The papaya sap flour contains papain enzym that plays as catalyst duringthe fermentation of snake head fish sauce. The concentration of papaya sap flour usedin this research was 2.5%, 5% and 7.5%. Results shown that the main content ofpapaya sap is protein , around 59.53 %dw. The best concentration of papaya sap flourfor fermenting the snake head fish sauce was 7.5%, with hydrolysis volume 81.33 mland protein amount 88.80 %dw. Total oganoleptic value of gthe fish sauce that wasmade by using 2.5% papaya sap flour was the most favoured by the consumers, thecolor value was 4.52, taste 5.32, textur 5.30, and odor 3.34.
Pemanfaatan Buah Mangrove Pedada (Sonneratia caseolaris) sebagai Pembuatan Sirup terhadap Penerimaan Konsumen Rajis, Rajis; Desmelati, Desmelati; Leksono, Tjipto
Jurnal Perikanan dan Kelautan Vol 22, No 1 (2017)
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.22.1.51-50

Abstract

Penelitian ini bertujuan untuk mengetahui pemanfaatan buah mangrove pedada(Sonneratia caseolaris) sebagai pembuatan sirup terhadap penerimaan konsumen. Rancanganpercobaan menggunakan model Rancangan Acak Lengkap (RAL) non faktorial,dengan 4 taraf perlakuan yaitu sirup buah mangrove pedada dengan kadar gula45 % (G1), sirup buah mangrove pedada dengan kadar gula 50 % (G2), sirup buah mangrovepedada dengan kadar gula 55 % (G3), dan sirup buah mangrove pedada dengankadar gula 60 % (G4), parameter yang diukur yaitu rasa, rupa, aroma dan kekentalan,nilai kadar air, nilai pH, dan kadar total asam. Hasil penelitian menunjukkan bahwanilai sensoris (rupa, aroma, tekstur, dan rasa) dari setiap perlakuan tidak berpengaruhnyata. Pada analisis kimia tidak berpengaruh nyata pada nilai kadar air dan pH, danberpengaruh nyata pada total asam. Berdasarkan hasil penelitian disimpulkan bahwaperlakuan yang terbaik adalah penambahan gula 55 % (G3) yang memiliki karakteristiksirup buah pedada dengan rupa 97,50 %, aroma 98,75%, tekstur 98,75%, rasa 96,25%,dan mengandung 48,77% kadar air, pH 4,91%, dan 9,92% total asam.
THE EFFECTS OF DIFFERENT PROCESSING METHOD TOWARD QUALITY OF SHRIMP (Acetes erythraeus) SAUSAGE Wau, Edwinar R; Suparmi, Suparmi; Desmelati, Desmelati
Jurnal Perikanan dan Kelautan Vol 15, No 01 (2010)
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.15.01.%p

Abstract

This research was conducted in June-July of 2010 and aimed to find out thebest quality shrimp sausage that were treated differently (boiling and roasting).Parameters of measured were organoleptic test, proximate analysis and TPC analysis.Results shown that the roasting sausage provided the best visual characteristics,good taste, compact texture, typical grilled sausage aroma, lower water content,higher protein content and has the lowest total bacteria colonies. The grilled sausagecan be kept up to 20 days in refrigerator (50 C).
STUDY ON CONSUMERS ACCEPTANCE OF LOMEK FISH SAUSAGE (Harpodon nehereus) FORTIFIED WITH CARROTS (Daucus carrota) FLOUR Wahyu, Syafrudin; Desmelati, Desmelati; Suparmi, Suparmi
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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AbstractThis study aims to determine the effect of fortification of carrot flour (Daucus corota) on lomek fish (harpodon nehereus) sausage towards consumer acceptance. The research method used was experimental, namely fortification of carrot flour on the lomek fish sausage. The research had two stages, namely the first stage making carrot flour and the second stage making lomek fish sausage with the addition of carrot flour. The research data were analyzed using a one-Factorial Completely Randomized Design (CRD). The parameters tested were organoleptic (appearance, texture, aroma, and taste), and proximate analysis (ash content, moisture content, and protein content). Research shows that the addition of carrot flour has a significant effect on consumer acceptance of lomek fish sausage with the addition of 10% carrot flour (S1) as the best treatment which is shown by the results of the organoleptic test in appearance values 7.17 (pure white color), aroma 7.01 (aroma lomek fish), taste 6.80 (savory, specific to lomek fish taste) and texture 6.35 (chewy, inelastic, and sticky texture). While the moisture, protein, and ash content was 72.18%, 11.70%, and 2.05% respectifely.Keywords: Carrot flour, lomek fish, sausage.
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 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 
Co-Authors Afza, Muhammad Fakhran Cindytia Prastari Dahlia Dahlia Dewita Dewita, Dewita Edwinar R Wau Marhan, Ari Michael Michael Nasution, putri Silvia Nauba Pardosi, Wibowo Puspita Sari Putra, Erenno Akbari Rahman Karnila Rajis, Rajis Shyfa, Resti Nurul Sinaga, Sanni Ezra Sumarto Sumarto Suparmi Suparmi Syahputra, Muhammad Fikri Tjipto Leksono Wahyu, Syafrudin