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CHEMICAL AND SENSORY CHARACTERISTICS OF CARP MEAT (Osphronemus goramy) FROM DIFFERENT SIZES Guswanda Putra; Bustari Hasan; 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 (374.419 KB) | DOI: 10.31258/terubuk.47.1.118-125

Abstract

This research aims to evaluate and compare of proximate composition, amino acid and fatty acid of carp (Osphronemus goramy) from different sizes: small (400-500 gr), medium (600 – 800 g), and large (900-1100 g). 27 samples of carp were obtained from a cage in Gurami village, Kampar. The edible portion, processing waste, water holding capacity, sensory quality, proximate, amino acid and fatty acid were evaluated. The result showed that appearance, odor, edible portion, processing waste were not different between fish sizes. The highest taste and texture were found in large size carp (8.5 and 8.1), then followed by medium (8.3 and 7.9), and small (7.6 and 7.8), respectively. The highest water holding capacity was found in medium size carp (32.4%) then large (28.3%) and small (26.0%). The result of proximate analysis of the highest water and ash content were found in small size carp (75.55% and 1.05%), then followed by medium (74.20% and 0.90%) and large (7.69% and 0.88%). The protein content of large size carp (20.88%) was higher than medium (18.70%) and small (18.36%). The fat content of large size carp (2.70%) was higher than medium (2.40%) and small (2.29%). The highest amino acid was found in large size carp (69.25%) followed by medium (56.38%) and small (49.86%). The highest fatty acid was found in large size carp (99.55%) followed by small (97.63%) and medium (97.20%).
VARIOUS COLOR OF JELAWAT (Leptobarbus hoeveni) FISH SAUSAGE Suparmi Suparmi; Sumarto Sumarto; Desmelati Desmelati
Berkala Perikanan Terubuk Vol 49, No 1 (2021): Februari 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.1.805-812

Abstract

The purpose of this research was to determine the chemical quality and consumer acceptance of the staple fish sausage fortified with natural dyes, namely carrot extract and red spinach extract. The research method used was experimental design (CRD), as the treatment was S0 (Jelawat fish meat). ), S1 (Jelawat fish meat added 20% red spinach extract), S2 (Jelawat fish meat added 20% carrot extract). From the results of the study of the preference test, it is known that the Jelawat  fish sausage with the addition of 20% carrot extract (S2) was preferred by consumers with a percentage (87.50%) with very like criteria and percentage (6.25%) like criteria. Organoleptic values are taste (8.0), aroma (8.5), appearance (8.3) and texture (8.6). The nutritional content of Jelawat sausage added with carrot extract was higher than the other treatments, with protein content (15.43%) moisture content (55.32%) fat content (2.43%) ash content (6.19%) and carbohydrate content (20.63%). The characteristics of the sausage are thick and brass colored, fishy aroma and carrot aroma is more dominant, fish taste is slightly sweet and carrot-like, while the texture is dense and elastic.
THE EFFECT OFTOFU WASTE FLOURSUBSTITUTIONON JELAWAT (Leptobarbus hoevenii)FISH CRACKERTOWARD CONSUMER ACCEPTANCE Alvin Hadi Martha; N Ira Sari; Sumarto Sumarto
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

 ABSTRACT     This research was aimed to determine of tofu waste flour effect on jelawatfish cracker toward consumer acceptance. The fresh catfish as raw material was obtained from Air Tiris village Kampar regency. Method used in this research was experimental method with Completely Randomized Design non factorialconsisting of 4 levels treatment i.e. KJ0 (jelawat fish cracker without tofu waste flour), KJ1(jelawat fish cracker with 50 g of tofu waste flour), KJ2(jelawat fish cracker with 100 g of tofu waste flour), KJ3(jelawat fish cracker with 150 g of tofu waste flour). The result showed that the treatment with substitution 100 gram of tofu waste flour had 80% of consumer acceptance level (65 panelists), whereas appearance (3.17) with characteristic was brownish colour, texture (3.16) with crunchy texture, aroma (2.85) with typical soybean aroma, flavor (3.43) typical soybean flavor, for moisture content 3.22%, protein content11.08%, fat content6.44%, ash content2.71%  and 64% of adsorption power.            Keywords :   Fish cracker, jelawat fish, tofu waste flour, substitution,            consumer acceptance
THE EFFECT OF ADDING SEA CUCUMBER (Holothuria scabra) PROTEIN CONCENTRATE ON THE QUALITY CHARACTERISTICS OF THE BISCUITS Miftakul Amin; Desmelati Desmelati; Sumarto Sumarto
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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Abstract

ABSTRACT                This study aims to determine the effect of adding protein concentrate of sea cucumber (Holothuria scabra) and determine the best amount of concentration in producing biscuit quality through an organoleptic and chemical test. The research method was experimental by adding protein concentrate to sea cucumber in different concentrations. The research designed in Completely Randomized Design (CRD) consisting of 4 levels of treatment, namely without the addition of 0% (B0) sea cucumber protein concentrate, 5% (B1), 10% (B2), and 15% (B2) of sea cucumber protein concentrate 5% (B3). The best parameters were on organoleptic test and chemical analysis (moisture, ash, fat, protein, carbohydrate content). The results showed that the addition of sea cucumber protein concentrates affected the quality of the biscuits, the best quality of biscuits was obtained from the use of sea cucumber protein concentrate 5% (14 grams), with the characteristics of brownish-yellow biscuits, distinctive aroma of biscuits, dry and brittle texture, and a crunchy taste, and sweet. Sea cucumber protein concentrate biscuits have a moisture content of 3.76%, 1.75% ash, 9.26% protein, 23.47% fat, and 61.76% carbohydrates. Keywords: biscuits, protein concentrate, sea cucumber
THE CONSUMER ACCEPTANCE ON SEAWEED JELLY CANDY (Gracilaria sp) WITH ADDITION OFBEET (Beta vulgaris L.) EXTRACTASNATURAL DYE MATERIAL Liza Mulya Sari; Mery Sukmiwati; Sumarto Sumarto
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

ABSTRACT This study aimed to determine the consumer acceptance of seaweed jelly candy (Gracilaria sp) with the addition of beet extract as a natural dye, and to knowthe optimum concentrationof the extract of the beet in the best jelly candy preferred by consumers. The research method used is experimental by using non factorial complete random design. The treatment conducted was the addition of beet extract at different concentrations(0, 20, 40, and 60 %) The results showed that the addition of beet extracts affected significantly on the organoleptic valueof seaweed jelly candy. Itwas indicated that the addition of beet extract 40% is the best treatment in producing seaweed jelly candy. The characteristics of the best seaweed jelly candy were red colored, fine fibrous and chewy textured, had the beet and seaweed aroma, and the typical sweet taste of beets. This seaweed jelly candy added with beet extract 40% cantained 19.68% water, 3.30%protein, and 7.85% sugar reduction. Keywords:Beta vulgaris L, Extract,Gracilaria sp,Jelly candy.
MICROBIOLOGICAL STUDY OF BAUNG CATFISH (Mystus nemurus) ORIGINATING FROM PONDS, RIVER CAGES AND NATURAL CATCHES Bella Kharisma; Bustari Hasan; Sumarto Sumarto
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 This study was aimed to determine the microbiological quality of baung catfish (Mystus nemurus) originating from ponds, river cages and natural catches. The experimental method was used in this research with a non-factorial Randomized Completely Design consisting of 3 treatment levels, namely K (baung catfish originating from ponds), KS (baung catfish originating from river cages), and TA (baung catfish originating from natural catches). The parameters used were pH, total bacterial colonies, Salmonella sp, coliform and Escherichia coli bacteria. The results showed that the meat and belly of baung catfish obtained from ponds, river cages and natural catches affected the pH value and total bacterial colonies. Meanwhile for Salmonella sp and E. coli bacteria not found in meat and belly of baung catfish obtained from ponds, river cages and natural catches, whereas coliform bacteria not found in baung catfish meat obtained from natural catches. Keywords: Mystus nemurus, natural catches, ponds, river cages
THE INFLUENCE OF SEAWEED (Eucheuma cottonii) ON THE QUALITY OF ICE CREAM Mutia Tri Damayanti; Desmelati Desmelati; Sumarto Sumarto
Berkala Perikanan Terubuk Vol 48, No 3 (2020): November
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.48.3.548-557

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan rumput laut (E.cottonii) sebagai penstabil terhadap kondisi fisik es krim, dan mendapatkan perlakuan penambahan rumput laut terbaik pada es krim. Rancangan percobaan uji-T, dengan perlakuan masing-masing rumput laut (E.cottonii) pada es krim yaitu 50 g bubur E.cottonii dan 50 g tepung E.cottonii. Parameter yang diamati adalah organoleptik (warna, aroma, rasa, tekstur), analisi kimia (kadar air, kadar abu, kadar protein, kadar serat kasar, kadar iodium), analisi uji fisik (waktu leleh). Penelitian dilaksanakan di Laboratorium Pengolahan Hasil Perikanan, Laboratorium Kimia dan Hasil Perikanan Jurusan Teknologi Hasil Perikanan pada bulan Juni 2020. Hasil penelitian menunjukan bahwa perlakuan yang terbaik dapat dilihat dari hasil uji organoleptik adalah es krim dengan penambahan bubur rumput laut (E.cottonii) 50 g, kadar air 78,24%, kadar abu 0,37%, kadar protein 2,89%, kadar serat kasar 1,36%, kadar iodium 0,49 µg/g, dan waktu leleh 33,00 menit.
The Effect of Seaweed (Eucheuma spinosum) Fortification on The Quality of Pekdos Marwah Iwada; Sumarto Sumarto; Dewita Dewita
Berkala Perikanan Terubuk Vol 49, No 2 (2021): Juli 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.2.1033-1041

Abstract

This study aims to determine the effect of fortification of seaweed (Eucheuma spinosum)on the quality of pekdos and determine the amount of seaweed addition to producing thebest quality of pekdos. The research method used was experimental with the processingof pekdos with the addition of seaweed porridge (E. spinosum) in differentconcentrations. The research design was a completely randomized design (CRD)consisting of 4 treatment levels, P0 (0%), P1 (5%), P2 (10%), and P3 (15%). Parameteranalysis of organoleptic, moisture content, ash, protein, fat, and crude fiber. The resultsshowed that seaweed fortification had a significant effect on the 95% confidence levelon the quality of pekdos. The addition of 10% (P2) seaweed produced the best qualitypekdos. The pekdos has a neat appearance intact, slightly hollow, attractive, and slightlyyellowish-white; the aroma is not fishy, fresh, fragrant, and specific type of pekdosmackerel; tasted specific type of pekdos taste, savory, and very tasty; and a chewy soft,and easy-to-bite texture; pekdos has 37.40% moisture; 3.54% ash; 14.92% protein;4.41% fat, and 4.39% crude fiber.
THE EFFECT OF NANOCALCIUM ADDITION FROM SEMBILANG FISH (Paraplotosus albilabris) BONE ON MAKING BISCUITS Leona Arieska; 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%.
STUDY OF CONSUMER ACCEPTANCE ON SHREDDED CARP (Osphronemus goramy) WITH BREADFRUIT (Artocarpus altilis)ADDITION Zira Ielvia; Desmelati Desmelati; Sumarto Sumarto
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

ABSTRACT    This research was aimed to determine the effect of breadfruit(Artocarpus altilis)addition on shredded carp (Osphronemus goramy)to consumer acceptance. The method used was experimental with Completely Randomized Design (CRD) which consists of 4 treatment levels of addition various breadfruit concentrations on shredded carp: A0 (0%),  A1 (20%), A2 (40%), A3 (60%). The parameters tested were organoleptic and proximate analysis.The results showed that the addition 20% of breadfruitin shredded carp was the best treatment and most preferable by consumer with 77 panelist (96.25%).The characteristics of golden yellow appearance, the typical aroma of fish still feels, the texture of coarse, soft and dryfibers, the savory taste still feels with medium flavor. The proximate analysis for water, protein, fat, ash, and fiber content was 1.06%, 24.92%, 18.24%, 3.78% and 0.93%, respectively.Keywords: breadfruit addition, chemical composition, consumer acceptance, shredded carp