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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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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%.
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

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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. 
STUDY ON THE CONSUMER ACCEPTANCE TO THE CATFISH (Pangasius hypophthalmus) DIM SUM FORTIFIED BY BLUE-GREEN ALGAE (Spirulina) Abraham Manik; Dewita Dewita; 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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Abstract

ABSTRACTThis study aimed to assess the consumer acceptance to the catfish dim sum fortified by spirulina. The research method used was an experimental method by making dim sum with different amounts of spirulina fortified. This study used a completely randomized design with 4 treatments and 3 replications. The treatments were fortification of spirulina (0, 5, 10, 15 gs) to the catfish dim sum. The results showed that the best treatment was the fortification of 5 gs spirulina, indicated by the highest consumers acceptance to dim sum up to 82.09% (66 of 80 panelists) that was evaluated by the hedonic value of appearance, smell, and taste. The best dim sum was characterized by the light green and bright appearance; the smell of catfish and spices was felt, the smell of spirulina was a little fishy; the taste of catfish and seasoning was felt, the taste of spirulina wasa little bitter; chewy texture, a little solid, and a little soft. The proximate values of the dim sum were the content of moisture 51.99%, ash 1.08%, protein 5.65%, and fat 3.69%.Keywords: Dim Sum, Fortification, Spirulina
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.
PHYSICAL-CHEMICAL ASSESSMENTS OF GOURAMI(Osphronemus goramy) FISH CRACKERS PREFERRED BY CONSUMERS Baharu Simanjuntak; Desmelati Desmelati; Dewita Dewita
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

ABSTRACTThis study aimed to determine the physical-chemical assessments of crackers added with different gourami meat and to determine crackers preferred by consumers. The method used was an experimental method using a non factorial Complete Randomized Design (CRD) with 3 levels of treatment, namely: H1 (100 g gourami meat), H2 (150 g gourami meat), and H3 (200 g gourami meat). The analysis parameters observed were sensory / consumer acceptance (appearance, aroma, taste, and texture), the ability to swell, and chemical properties (moisture, ash, protein, and fat). Based on this study, 200 g (H3) gourami meat was the best crackers / favored by 76 panelists (95%) consumers with yellowish-white appearance characteristics (3.75), specific fish flavor and meat aroma (3.73), fishy taste (3.43), crispy, chewy, and dense texture (2.75). While, the chemical properties were moisture3.85%moisture content, 2.00% ash content, 3.85% fat content, 11.13% protein content, and the ability to swell of 325.80%.Keywords: Gourami, fish crackers,physical and chemical properties, the ability to swell
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.
The Effect of Sago Sugar Substitution on the Organoleptic Quality ofSeaweed (Eucheuma cottonii) Jam Juliansyah Juliansyah; Desmelati Desmelati; Dahlia Dahlia
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 2 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACTThis study aimed to determine the effect of sago sugar substitution on the organoleptic quality of seaweed (Eucheuma cottonii) jam. The research method used was experimental with non-factorial completely randomized design (CRD) using the addition of sago sugar with different amounts consisting of G0 (0 g), G1 (100 g), G2 (200 g), G3 (300 g). Parameter analysis was an organoleptic test (taste, texture, color, aroma). The results of the organoleptic analysis showed that the seaweed jam with the addition of 300 g sago sugar had the highest value (taste, texture, color, and aroma) than the addition of 100 g sago sugar and 200 g sago sugar. The addition of sago sugar affected the quality of seaweed jam. Seaweed jam with the addition of 300 g sago sugar produced a jam with the characteristics of a sweet taste, thick texture, clean and shiny color, and a specific aroma of seaweed jam.Keywords: characteristics, organoletics, sagu sugar, seaweed jam
ADDITION OF FRESHWATER MUSSEL FLOUR (Pilsbryoconcha exilis) ON MAKING OF COMPOSITE FLOUR COOKIES TOWARDS CONSUMER ACCEPTANCE Fajar Theo; Dahlia Dahlia; Desmelati Desmelati
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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Abstract

ABSTRACTThis study aims to determine consumer acceptance on making of composite flour cookies with adding different amounts of freshwater mussel (Pilsbryoconcha exilis) flour. The research methodology used was an experimental method with a non-factorial Completely Randomized Design. The treatment used in the study was the addition of freshwater mussel flour to composite flour cookies (0g, 20g, 30g, and 40g). The parameters were organoleptic value (appearance, aroma, texture, and taste) and proximate composition (water content, ash, fat, and protein content). The results showed the addition 20g of freshwater mussel flour (C2) treatment was most preferable by consumer acceptance, with the characteristics were brownish-yellow of appearance, good tasty, frangible, and typical aroma of freshwater mussel, with the content of water, ash, protein, and fat were 2.15%, 0.79%, 10.27%, and 31.27%, respectively. Keywords: Composites, Cookies, Freshwater Mussel, Organoleptic, Proximate
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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Abstract

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
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 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