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All Journal Berkala Perikanan Terubuk Jurnal Floratek Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan
Desmelati Desmelati
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Earth & Planetary Sciences Education Engineering Environmental Science

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OPTIMASI BERBAGAI TEPUNG KANJI PADA NUGET IKAN PATIN TERHADAP KARAKTERISTIK SENSORI DENGAN METODE PERMUKAAN RESPONS Desmelati Desmelati
Jurnal Floratek Vol 3, No 1 (2008)
Publisher : Program Studi Agroteknologi, Fakultas Pertanian, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (315.46 KB)

Abstract

Optimization of Several Tapioca Flours in Patin Fish Nuget on Sensory Characteristic Through Response Surface Method Desmelati1 dan Rita Hayati 2 1Staf Pengajar UNRI, Pekanbaru2Staf Pengajar Unsyiah, Darussalam Nanggroe Aceh Darussalam ABSTRACT Result of the study showed that optimum region for nugget production using wheat flour, tapioca flour and corn flour were 1.3 – 10.54%, 1.98 – 4.30%, and 1.18 –11.89%, respectively.  Three formulations were selected for validation study.  Two formulation were from acceptance region (F1=0.37 of wheat flour, 0.46 tapioca flour, 0.17 corn flour, F2 =0.37 of wheat flour, 0.40 tapioca flour, 0.22 corn flour), and one formulation from rejection region (F3 =12.5 of wheat flour, 75 tapioca flour, and 12.5 corn flour). The validation of the three optimum points using sensory evaluation showed that formulation F1 was most acceptable followed by F2 and F3. There was significant difference (P≤0.05) between F1 and F2 when compared to F3, thus model equation was able to predict the optimum points. 
KAJIAN PENERIMAAN KONSUMER TERHADAP IKAN ASAP SELAIS (Cryptoperus bicirchis) YANG DIBUAT MENGUNAKAN ASAP CAIR Desmelati Desmelati; Mirna Ilza; 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

Abstract

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
MUTU ORGANOLEPTIK DAN KIMIA PETIS UDANG REBON (Mysis relicta) DENGAN PENAMBAHAN GARAM DAN LAMA PEMASAKAN BERBEDA Dahlia Dahlia; Suparmi Suparmi; Desmelati Desmelati; Santhy Wisuda Sidauruk
Berkala Perikanan Terubuk Vol 49, No 3 (2021): November 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.3.1333-1342

Abstract

Shrimp paste is a source of protein because the protein of shrimp paste has a high protein (15-20 g/100 g). However, shrimp paste is only consumed as a flavor and seasoning mixture. The study was aimed to determine the quality of organoleptic and chemical of shrimp paste using the difference of salt and cooking time. The used method was an experimental method with a factorial Completely Randomized Design (CRD) consisting of 3 treatments, namely A1 (10 g salt), A2 (15 g salt) and A3 (20 g salt). Meanwhile, cooking time was 30 minutes, 45 minutes, and 60 minutes. The tested parameters were organoleptic (flavor, odor, texture, and appearance), proximate (moisture, ash, protein, and fat), and pH. The results showed that the interaction between 15 g salt and 45 minutes of cooking time was the best treatment with the organoleptic of 7.29 flavor (shrimp taste slightly reduced, less salty), 7.59 odor (the specific odor of shrimp paste), 7.21 texture (thick, homogenous, soft), 7.63 appearance (blackish brown). The proximate of shrimp paste was 38.12% moisture, 3.05% ash, 9.68% protein, 0.72% fat, and 7.05 pH.
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.
Quality Characteristics of Seaweed Jam (Eucheuma cottonii) with Sago Sugar Substitution Dahlia Dahlia; Desmelati Desmelati; Juliansyah Juliansyah
Berkala Perikanan Terubuk Vol 50, No 1 (2022): Februari 2022
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.50.1.1425-1430

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh substitusi gula sagu terhadap mutu selai rumput laut (Eucheuma cottonii).Metode penelitian yang digunakan eksperimen dengan rancangan acak lengkap (RAL) non faktorial menggunakan perlakuan penambahan gula sagu dengan jumlah berbeda terdiri atas G0 (0 g), G1 (100 g), G2 (200 g), G3 (300 g). Parameter analisis adalah  uji organoleptik (rasa, tekstur, warna, aroma), uji kadar air, abu, protein, serat kasar, karbohidrat, kalsium. Hasil analisis penilaian organoletik menunjukkan bahwa selai rumput laut dengan penambahan 300 g gula sagu memiliki nilai tertinggi (rasa, tekstur, warna, dan aroma) daripada penambahan gula sagu 100 dan 200 g. Dan hasil analisis kimia perlakuan terbaik pada G3 yaitu kadar air 26,00%, abu 0,41%, protein 0,62%, serat kasar 1,78%, karbohidrat 3,72, kalsium 0,93%. Penambahan gula sagu berpengaruh terhadap mutu  selai selai rumput laut. Selai rumput laut dengan penambahan gula sagu 300 g dihasilkan selai dengan karakteristik rasa manis, tekstur kental, warna bersih dan mengkilap, dan aroma spesifik selai rumput laut.
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%.
CHARACTERISTICS OF FISH BONE FLOURS QUALITY FROM DIFFERENT TYPES OF FISH (Pangasius sp., Clarias sp., Paraplotosus sp.) Rara Mona Angraini; 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%.
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 INFLUENCE OF DIFFERENT PACKAGING MATERIALS ON QUALITY OF PANGASIUS CATFISH DENDENG (Pangasius hypopthalmus) STORED AT ROOM TEMPERATURE Desmelati Desmelati; Suparmi Suparmi; Alvian Dinata
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.
PENENTUAN SENYAWA BIOAKTIF EKSTRAK DAGING SIPUT BAKAU (Terebralia sulcata) DENGAN KROMATOGRAFI LAPIS TIPIS (KLT) Sumarto Sumarto; Desmelati Desmelati; Dahlia Dahlia; Bustari Hasan; M Azwar
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 .
Co-Authors Abraham Manik Alvian Dinata Amsal Rijal Nasution Axel Celvin Viralta Baharu Simanjuntak Bustari Hasan Dahlia Dahlia Dedi Arisandi Desmita Sari Dewita Buchari Dewita Dewita Dinda Al Husna Elma Novianti Fajar Theo Julia Tina Juliansyah Juliansyah Kenti Feoni Alda Sari Leona Arieska M Azwar Maya puspita Melania Syahada Michael Wilson Miftakul Amin Mirna Ilza Muhammad Iqbal Mutia Tri Damayanti N Ira Sari N Ira Sari N. Ira Sari Nuzirwan Nuzirwan Oktavia Rimanda Purnama Simamora Rara Mona Angraini Rio Febrianda Roynaldo Pujakusuma Santhy Wisuda Sidauruk Sarli Marselina Shyntya Yuniarti Dewi Sitti Halimah Sumarto Sumarto Suparmi Suparmi Thessa Amaria Sari Triwandra Yolafitra Wibowo Pardosi Yeni Vincensia Lubis Zira Ielvia