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All Journal Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Journal of Industrial Engineering Management CONSILIA Al Qalam: Jurnal Ilmiah Keagamaan dan Kemasyarakatan Alignment: Journal of Administration and Educational Management JURNAL PANGAN Nizham Journal of Islamic Studies Studi Multidisipliner: Jurnal Kajian Keislaman Riayah: Jurnal Sosial dan Keagamaan JURNAL ILMIAH AGRINECA Unri Conference Series: Community Engagement Teknologi dan Industri Pertanian Indonesia Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan
Sumarto Sumarto
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Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences Other

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CONSUMER ACCEPTANCE OF SEAWEED (Eucheuma cottoni) EXTRACT FROM DRAGON FRUIT SKIN(Hylocereus polyrhlzus) Nita Kristiani; Dahlia Dahlia; 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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ABSTRACTThis study aimed to determine consumer acceptance of seaweed crackers (Eucheuma cottoni) with the addition of natural dyes from the skin of red dragon fruit (Hylocereus polyrhlzus). The research design was a non-factorial Completely Randomized Design (CRD) with 4 levels of treatment, namely without the addition of red dragon fruit skin extract (W0), 10% red dragon fruit skin extract (W1), 20% red dragon fruit skin extract (W2), and 30% red dragon fruit skin extract (W3). The test parameters on seaweed cracker products were carried out on organoleptic assessment (color, aroma, taste and texture) and proximate analysis (moisture, ash, protein, and crude fiber content). The results showed that the treatment of red dragon fruit skin extract had a significant effect on consumer acceptance characteristics of seaweed crackers through organoleptic assessment (color, aroma, taste, and texture), and proximate value ( moisture, protein, ash, and crude fiber). The treatment with the addition of 10% red dragon fruit skin extract (W1) had a high level of consumer acceptance reaching 94%, with the characteristics of bright pink seaweed crackers, distinctive aroma of dragon fruit, crispy and savory taste of crackers, with a dry and crumbly texture. Seaweed cracker had a moisture content of 9.81%, 3.53% ash, 2.69% protein, and 26.79% crude fiber.Keywords:Consumer acceptance, crackers, Red dragon fruit skin extract
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
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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
EFFECT OF DIFFERENT ADDITION OF FISH BONE FLOUR (Clarias gariepinus, Pangasius djambal, and Paraplotosus albilabris) ON THE COOKIES QUALITY Cindy kemala Sari; Dewita Dewita; 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 This study aimed to determine the effect of different addition of fish(Clarias gariepinus, Pangasius djambal, and Paraplotosus albilabris) bone flour on the cookies quality and obtain the best formulation of cookies with addition differentfish bone flour. The experimental method with a non-factorial Completely Randomized Design was used in this research with 4 levels of treatment: cookies without addition of fish bone flour (CT0), cookies with addition 8gr of Clarias gariepinus bone flour (CT1), cookies with addition 8gr of Pangasius djambal bone flour (CT2), cookies with addition 8 gr of Paraplotosus albilabris bone flour (CT3). The parameters measured in this study were organoleptic test (appearance, odor, taste, texture),proximate analysis (water, protein, fat, ash and calcium content). The results showed that the addition 8 gr of Pangasius djambal bone flourwas the best treatment, whereas the appearance was brown, attractive, whole and neat, odor was distinctive smelling cookies, fragrant and slightly smelling fish, taste was good, savory and a little taste of fish, texture was dry, solid, compact and crunchy. Based on the best proximate analysis that the addiiton 8 gr of Paraplotosus albilabrisbone flour was the best treatment (CT3), where as the value of water, protein, fat, ash, carbohydrate and calcium content was 5.71%, 25.5%, 1.7%, 2.38%, 66.66%, 1.28%, respectively.Keywords: Clarias gariepinus, Cookies, Fish Bone Flour,Pangasius djambal, Paraplotosusalbilabris
PROXIMATE ASSAY AND AMINO ACIDS PROFILE OF SEA CUCUMBER (Stichopus vastus) FLOUR WITH DIFFERENT HEATING TREATMENTS Mohamad Irvan Ibrahim; Mery Sukmiwati; Sumarto Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
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ABSTRACT Stichopus vastusis one type of sea cucumber that hasn’t been optimally utilized, therefore this study was aimed to determine the proximate values and amino acids profile of sea cucumber (Stichopus vastus) flour with different heating treatments. The method used in this study was the experimental method, with a different processed of heating (boiled and steamed). The results showed that the sea cucumber flour produced by boiling process had a water, ash, fat, protein and carbohydrate content was 11.53%, 10.76%, 2.22%, 57.86%, and 14.00%, respectively. Meanwhile the sea cucumber flour produced by steaming process was 11.69%, 13.79%, 2.17%, 61.49% and 14.49%, respectively.Total amino acids in sea cucumber flour with boiling and steaming process were 50.34% and 52.95%, respectively, with the highest amino acid content of each treatment was glycine and the lowest content of amino acid was methionine. Keywords: amino acid, Stichopus vastus, sea cucumber flour, heating
CONSUMERACCEPTANCE OF CENDOL BY ADDITION OF CATFISH (Clarias gariepinus) FISHBONE FLOUR Yeni Vincensia Lubis; Desmelati Desmelati; Sumarto Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis study was aimed to determine the effect of the addition of fishbone flour of catfish in the making of cendol on consumer acceptance, todetermine the best concentration of fishbone flour of catfish in making cendol.The used method was an experimental method, with a non-factorial Completely Randomized Design (CRD) consisting of 4 levels of treatment, without adding fishbone flour (C0), adding 5% fishbone flour (C1), adding 10%fishbone flour (C2), and 15% fishbone flour (C3).The parameters used in this consumer acceptance test were organoleptic (appearance, odor, texture and flavor) and proximate analysis (moisture content, ash, protein, and calcium).The results showed that cendol with the addition of fishbone flour in C1 treatment (addition of 5% fishbone flour of catfish) was the best treatment with a consumer acceptance rate of more than 82% (> 65 panelists),with the characteristics of bright green color, pandanus odor, chewy and a slightly tasteless (non-fishy flavor). Furthermore the proximate value was 82.37% moisture content, 1.03%ash content, 1.65%protein content and 0.86%calcium content.Keywords: Cendol, fishbone flour of catfish, consumer acceptance
THE EFFECT OF USING DURIAN (Durio zibethinus) SEED FLOUR ON CHARACTERISTICS OF CATFISH (Pangasius hypophthalmus) NUGGETS Sahrul Ramadhan; Mirna Ilza; 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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AbstractThe study aimed to determine the effect of using different durian (Durio zibethinus) seed flour on the characteristics of catfish (Pangasius hypophthalmus) nuggets. The research was carried out with an experimental method, which was the experiment of making catfish nugget using different amounts of durian seed flour. The treatments used were without durian seed flour (N0), 33.33% of durian seed flour (N1), 66.66% of durian seed flour (N2), and 100%  of durian seed flour (N3). The design used was a non-factorial Completely Randomized Design with 3 repetitions. The results showed that the using 100% of durian seed flour was the best treatment to produce the highest characteristics of catfish nuggets. The characteristics of the catfish nugget contained  water, protein, crude fiber, fat, and ash content were  3.03%, 59.99%, 7.67%, 4.42%, 13.72%, and 3.03%, respectively.Keywords: nuggets, catfish, characteristics
Study of Consumer Acceptance on Pempek Freshwater Mussels (Pilsbryoconcha exilis) added with Different Ratio of Durian Seed Flour Dandi Permai Dani Ginting; Sumarto Sumarto; Dewita Dewita
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
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AbstractThis study aimed to determine consumer acceptance on pempek freshwater mussels with the addition of durian seed flour. The research method was experimental with a non-factorial completely randomized design (CRD) with 4 treatment levels, namely E0 (without the addition of durian seeds flour), E1 = 40g (20% durian seed fluor), E2 = 80g ( 40% durian seed flour), E3 = 120 g (60% durian seed flour). The parameters tested were organoleptic values (appearance, taste, texture and aroma) and proximate analysis (moisture content, protein content, ash content and fat content). Based on the parameters tested, the best treatment for pempek freshwater mussels with the addition of durian seed flour was E1 (40 g durian seed flour) with an appearance value of 6.92 (light brownish appearance), aroma 6.70 (durian seed aroma), flavor 7,20 (light felt durian seed) and 7.20 texture (chewy texture) while the proximate analysis was 54.23%, moisture 11.4%, protein 1.20%, fat, and 3.25% ash. Keywords: freshwater mussels, pempek, consumer acceptance, durian seed flour
PENGARUH PENGGUNAAN KONSENTRASI HCl BERBEDA PADA EKSTRAKSI KANDUNGAN MINERAL KULIT TERIPANG PASIR (Holothuria scabra) Wahyu Riwanda; Rahman Karnila; Sumarto Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
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AbstrakPenelitian ini bertjuan untuk mengetahui pengaruh penggunaan konsentrasi HCl berbeda pada ekstraksi kandungan mineral kulit teripang pasir (Holothuria scabra). Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL), dengan tiga tahap perlakuan yaituHCl dengan konsentrasi 6% (K1), HCl dengan konsentrasi 7%(K2), dan HCl dengan konsentrasi 8% (K3). Parameter yang diamati pada kulit teripang pasir segar yaitu kadar air 20,57%, kadar abu, 50,33%, kadar lemak 0,88%, kadar protein 14,87% dan kadar karbohidrat 13,35%. Komposisi pada tepung kulit teripang pasirmemilikikadar air 5,26%, abu 61,11%, lemak 0,38%, protein 17,02%, dan karbohidrat 16,23%, kandungan mineral pada kulit teripang pasirterdiri darikalsium 0,0043%, kalium 0,00023%, Natrium 0,00054%, Magnesium 0,0021%dan besi 0,00031%, serta rendemen tepung kulit teripang pasir sebesar 75,71%.  Kata kunci: Asam  klorida,Kulit Teripang pasir, Mineral.
THE EFFECT OF ADDING Alpina galanga EXTRACT TO THE QUALITY OF FRESH MEAT Pangasius pangasiusDURING COLD STORAGE Dwi Wendra; Suparmi Suparmi; Sumarto Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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AbstractPangasius pangasius is a type of fish that is very popular with the public and has economic value. Fish meat is easy to decline in quality and needs safe handling to maintain its quality, one of which is with galangal extract. Galangal extract contains antibacterial compounds that can prolong the decay process which will be stored at cold temperatures. The purpose of the study was to determine the effect of galangal juice on the freshness level of fish. The experimental research method consisted of two stages, 1) making galangal extract, 2). Soaking fish meat with galangal juice. The design of this study was a non-factorial randomized block design consisting of four levels of treatment, namely N0 (0% galangal extract from fish weight), N1 (15% galangal extract from fish weight), N2 (30% galangal extract from fish weight), N3 (45% by weight of fish ginger juice) with each storage time is 0, 1, 3, and 5 days at a cold temperature (± 2°C). The test results obtained the best treatment, namely N1 wasable to inhibit the deterioration of the quality of catfish meat with an odor value (4.32) criteria for non-fishy odor, galangal flavored, and fresh odor criteria. Texture value (4.38) with the criteria of a slightly dry texture, a little soft, and still fit for consumption. Then the value of the highest proximate the treatment of N3 levels of protein, fat content, water content in succession is; (10.62%), (1.48%), and (72.79%). Meanwhile, the TVB value of 11 mg/N is still safe for consumption. The pH value of 6.24 and the TPC value of 2.7x103colonies/gram were still below the threshold of SNI 01-2729.2-2006 so that during 5 days of storage it was still suitable for consumption.Keywords: Catfish, Cold temperature, Extract galangal
THE EFFECT OF DIFFERENT FORMULATIONS OF REBON SHRIMP GRILLED FISH CAKE (Acetes erythraeus) ON CONSUMER ACCEPTANCE Mushelpi Mushelpi; Suparmi Suparmi; Sumarto Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 2 (2021): Edisi 2 Juli s/d Desember 2021
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ABSTRACTThis study aims to determine the formula of grilled fish cake (otak-otak) using rebon shrimp (Acetes erythraeus.) flour. This study consisted of 2 stages, namely the manufacture of rebon shrimp flour and determining the best formulation. The method used was experimental with a Completely Randomized Design consisting of 4 levels of treatment of addition shrimp flour, namely: O0 (0 g), O1 (250g), O2 (350g), and O3 (500g), with 3 replicated.Based on organoleptic test showedthat rebon shrimp flour had a significant effect on the taste, aroma, texture, appearance, and color ofgrilled fish cake. The formulation of 350 g of rebon shrimp flour was selected indicated by the value of appearance6.70, smell 7.54, taste 7.29, and texture 7.30. Furthermore, the selectedgrilled fish cake contained moisture, ash, fat, and protein was46.22%, 3.34 %, 4.60%, and 15.39%, respectively.Keywords: Grilled fish cake, Rebon shrimp, Consumer acceptance
Co-Authors Aan Komariah Abdurrahman Afifi Agung Saputra Agus Budiono Agus Budiono Ahmad Suni Alvin Hadi Martha Anggi Mantara Anis Saleh Annisa Amalia aulia hidayati Ayuningtias widia putri Bella Kharisma Beni Azwar Bustari Hasan Catur Wirawan Charles Parningotan Haratua Simanjuntak Cindy kemala Sari Dahlia Dahlia Dahlia Dahlia Dandi Permai Dani Ginting Deri Wanto Desmelati Desmelati Desti Maharani Dewita Dewita Dian Febi Yolanda Dimas Prasetia Dwi Wendra Eko Hari Purnomo Emmi Kholilah Harahap Fera Yuliana Fitri Yanti Gesang Nur Ikhlas Guswanda Putra Hartini Hartini Hendri Mustari Saputra Hirawati Oemar Irsan Taufik Joshbusst hamido Jumira Warlizasusi Laila Umaya Leona Arieska Liza Mulya Sari Lukman Asha M Azwar M. Haekal Tiftazani Marwah Iwada Maulana Malik Ibrahim Mayer Titus Siburian Mery Sukmiwati Miftakul Amin Mirna Ilza Mohamad Irvan Ibrahim Muhammad Haekal Tiftazani Muhammad Ihsan Mulyadi Idris MURNI YANTO Mushelpi Mushelpi Mutia Tri Damayanti N Ira Sari N. Ira Sari Nefri Nefri Niken Ayu Pramungkas Nita Kristiani Nuzuar Nuzuar Purwiyatno Hariyadi Rahman Karnila Rara Mona Angraini Ridar Henrik Risky Amalia Rulinda Rulinda Sahrul Ramadhan Santhy Wisuda Sidauruk Silvia Isma Utari MZ Suparmi Suparmi T Ersti Yulika Sari Teguh Supriyadi Thessa Amaria Sari Tika Anggriani Tina Musyofah Tri Atika Sari Tri Pitri Triwandra Yolafitra Tyarani Dehwie Tyarani Dehwie Umi Afriana Usar Naely Usman Jujur Siregar Usman Usman Wahyu Riwanda Warman Warman Yeni Vincensia Lubis Zira Ielvia