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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 Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan
Sumarto Sumarto
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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                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 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.
STUDY OF FORTIFIED BISCUIT QUALITY WITH CATFISH’S (Pangasius sp) SWIM BLADDER FLUOR Joshbusst hamido; Dewita Dewita; 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 This study aims to assess the quality of biscuits fortified with catfish swim bladder flour and to determine the amount of fish swim bladder flour with the best quality biscuits. The research method was carried out experimentally with the fortification of different fish swim bladder flour, with a completely randomized design (CRD) consisting of four treatment levels, namely: without the addition of fish swim bladder flour (To), addition of 5% fish swim bladder flour. (T1). , 10% (T2), and 10% (T3).Analysis of the parameters of the organoleptic biscuits, moisture, ash, protein, fat, and carbohydrate content. The results showed that the addition of catfish swim bladder flour affected the quality of the biscuits. The swim bladder flour 5% (T1) was the best treatment to produce the quality biscuits characteristics which had a pale yellow biscuit color, a distinctive biscuit aroma, a combination of sweet and savory flavors, and a crunchy texture; the moisture content of 5.95%, ash 1.01%, 23.54% fat, 6.30% protein, and 63.42% carbohydrates.  Keywords: biscuits, swim bladder, Pangasius sp
THE EFFECT OF ADDITIONAL ANCHOVY FLOUR (Stelephorus commersonii) ON THE PROCESSING OF DRIED CREAM PUFF ON CONSUMER ACCEPTANCE Muhammad Ihsan; Sumarto Sumarto; Dahlia Dahlia
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 the effect of consumer acceptance on dried cream puff with the addition of anchovy flour. The research method used was the experimental processing of dried cream puff with different concentrations of anchovy flour. The research data were analyzed using a one-factor completely randomized design. The test parameters were organoleptic analysis (appearance, aroma, taste and texture), proximate analysis (moisture content, ash content, fat content, protein content and calcium content). Research showed that the addition of anchovy flour had  affected on the flavor of the dried cream puff produced. The use of a concentration of 15% anchovy flour was the best treatment with characteristics, namely: it had a brownish yellow appearance, the aroma of anchovy quite strong, the taste of anchovy flour was felt, the texture was dry, tasty. The result of proximate analysis was the moisture content of 8.19%, the ash content of 5.19%, the fat content of 26.12%, the protein content of 16.46% and the calcium content  of 49.68%.Keywords: anchory, dried cream puff,, taste 
THE EFFECT OF THE ADDITION RED SPINACH FLOUR (Amaranthus tricolor L) ON THECONSUMER ACCEPTANCE TO REBON SHRIMP MACARONI (Acetes sp.) Risky Amalia; Suparmi Suparmi; 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 observe the effect of addition of red spinach flour on the consumer acceptance torebon shrimp macaroni and to determine the best formulation for red spinach addition, so that it can be used as a natural color in rebon shrimp macaroni products. This research was conducted in August-September 2020 at the Laboratory of Fisheries Product Technology and Chemical Laboratory of Fisheries Products, Faculty of Fisheries and Marine, at the Riau University Pekanbaru. The method used was an experimental with 4 levels of treatment for the addition of red spinach flour, namely: 0 g (control), 100 gs, 200 gs, and 300 gs, and repeated 3 times. The parameters observed were organoleptic tests includes appearance, odor, texture and taste. Furthermore,the proximate test includes moisture, protein, fat, and ash content. The results showed that the addition of 100 gs of red spinach flour was the best treatment, indicated by the highest consumer acceptance rate of 91.56%, and characterized by slightly spinach tasted. The product was containing moisture of 9.98%, an ash of 1.57%, a fat of 0.13% and a protein of 12.67%. Keywords: Macaroni, rebon shrimp, red spinach flour
STUDY OF CONSUMER ACCEPTANCE OF INSTANT REBON Shrimp Shrimp (Acetes sp.) SHIPPING WITH DIFFERENT TYPES OF CHILLIES Abdurrahman Afifi; Suparmi Suparmi; Sumarto Sumarto
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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AbstrakThe purpose of this study was to determine the proximate difference of instant shrimp paste shrimp paste (Acetes sp.) with the addition of different types of chili and to determine the level of consumer acceptance of making instant chili paste with different types of chili treatment. The method used is an experimental method by conducting experiments on consumer acceptance of the instant rebon shrimp paste chili with red and green chili types with a weight of 84,6,6g or 47% of the weight of the shrimp paste that you want to make. Parameters assessed by proximate and organoleptic analysis were appearance, aroma, taste and texture performed by 80 untrained people, moisture content, ash content, fat content, protein content and carbohydrate content. The results showed that making chili paste using red chili was more preferred by consumers than green chili chili paste. The formulation for making red chili paste with 33% water content, 77% ash content, 83.49% fat content, 46.18% protein content and 52.33% carbohydrate content.Keywords: Acetes sp, red chili, green chili, instant, shrimp paste.
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    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
THE EFFECT OF THE USE OF PAPAIN ENZYM ON LIMELAYER REMOVING FROM THE SKIN OF SEA CUCUMBER(Holothuria scabra) Dimas Prasetia; Mery Sukmiwati; 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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ABSTRACTThe research was aimed to observe the using of papain enzyme to remove the limelayer from the skin of sea cucumber (Holothuria scabra) by applying boiling method. The research was using an experimental method and composing  as nonfactorial randomized completely design. The treatment conducted was the using of papain enzymes at different concentrations(0, 0.05, 0.1, and 0.15 %) and  boiled at the temperature of 60oC. The parameters used were sensory evaluation, included the value of texture and aroma, the content of calcium, and the proximate composition. The results showed that the use of the papain enzyme wasaffecting to the removal of lime layer from the skin of the sea cucumber, indicated by the significantly different of the appearance and the texturevalue, and the calciumcontent, but not affecting to the aroma value. The proximate composition showed that the content of water 83.32% wb, ash 20.26% db, fat 10.76% db, carbohydrate (by difference) 7.10% db, and protein 80.06% db. Keywords: Papain enzyme, limestone layer, and sea cucumber
FORTIFICATION OF TILAPIA (Oreocrhomis niloticus) FISH MEAL ON CHARACTERISTICS CRACKERS Ayuningtias widia putri; Sumarto Sumarto; 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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AbstrakThis study aims to determine the effect of fortification of tilapia (Oreochromis niloticus) meal on the characteristics of crackers. The method used was an experimental method with a non-factorial completely randomized design study consisting of 4 levels, namely without the addition of fish meal (T0), fortification of 5% tilapia fish meal (T1), 10% fish meal (T2), and fortification of fish meal 15% (T3).The results showed the effect of fortification of tilapia fish meal on the organoleptic characteristics of crackers. Fortification of 15% (57 grams) of tilapia fish meal is the best treatment which results in the characteristics of tilapia crackers having a bright, golden yellow and attractive appearance, delicious and savory taste, crunchy texture, and distinctive aroma of fish crackers. Crackers have a moisture content of 4.43%, 2.32% ash, 28.74% fat, 16.41% protein, and 48.09% carbohydrates.Keyword: crackers, fish meal, Oreocrhomis niloticus
THE EFFECTS OF ADDITIONAL EEL TAILED CATFISH (Paraplotosus albilabris) PROTEIN CONCENTRATE ON THE EGG TART CRUST QUALITY Tika Anggriani; 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  The research was carried out to determine the effect of additional eel tailed catfish (Paraplotosus albilabris) protein concentrate on the egg tart crust quality. The method used was a Completely Randomized Design (CRD) non factorial with four treatment levels, which was the additional different concentration of eel tailed catfish protein concentrate into egg tart crust: without eel tailed catfish protein concentrate (P0), 5% of eel tailed catfish protein concentrate (P1), 10% of eel tailed catfish protein concentrate (P2), 15% of tailed catfish protein concentrate (P3). The treatment was repeated 3 times, so there were 12 units of trial unit. The result of the study based on organoleptic tested, it was indicated that the additional 10 % of eel tailed catfish protein concentrate into egg tart crust (P2) was the best treatment with value of appearance 7.83, flavour 7.51, texture 7.45, and taste 8.12. Based on proximate analysis that P2 treatment was contained water, ash, protein, and fat content 3.60%, 1.51%, 8.16%, and 7.95%, respectively. Keywords: eel tailed catfish, egg tart crust, fish protein concentrate
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