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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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STUDY OF CONSUMER ACCEPTANCE OF PIZZA WITH DIFFERENT TYPES OF FISH TOPPING Rio Febrianda; Desmelati Desmelati; Dahlia Dahlia
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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ABSTRACT The purpose of the study was to evaluate the effect of adding toppings of different types of fish on consumer acceptance. The method used was an experimental method, namely pizza processing with toppings of different types of fish (carp fish, tilapia and catfish). Pizza is processed using ingredients such as wheat flour, yeast, oil, glade and salt with each topping made from different fish meat. The final product was observed for consumer acceptance and chemical composition. The results showed that pizza with carp fish topping was the most preferred pizza by consumers. Pizza contained: moisture 42.12%, protein 7.53%, fat 4.42%, and ash 4.86%. The conclusion of this research showed that the organoleptic test of pizza with different types of fish topping had a significant effect on the value of appearance, flavor, taste and texture.Keyword: Freshwater Fish. Pizza, Topping.
EFFECT OF SUBSTITUTION OF TAPIOCA FLOUR WITH SAGO FLOUR (Metroxylon sogo rottb) ON PICKHANDLE BARRACUDA (Spyraena jello) FISH BURGER ON CONSUMER ACCEPTANCE Roynaldo Pujakusuma; Dahlia Dahlia; Desmelati Desmelati
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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ABSTRACTThis study aimed to determine the effect of substitution of sago flour (Metroxylon sogo rottb) with tapioca flour in the manufacture of pickhandle barracuda fish burgers and to determine the best concentration on consumer acceptance. The research method used was a non-factorial complete randomized design (CRD) with 5 levels, namely: sago flour TS0 (0%), TS25 (25%), TS50 (50%), TS75 (75%), and TS100 (100%). The results showed that the substitution of 25% sago flour (TS25) gave the best results and was accepted by 71 panelists (87.5%) consumers with the characteristics of a round, flat shape, grayish color, fish aroma, savory taste and dense compact texture. Keywords: Burger, Flour, Sago
THE EFFECT OF ADDING CARRAGEENAN WITH DIFFERENT CONCENTRATIONS ON CHARACTERISTICS OF REBON SHRIMP SAUSAGE (Acetes sp.) Triwandra Yolafitra; Desmelati Desmelati; 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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Abstract  This study aimed to determine the effect of adding carrageenan with different concentrations on the characteristics of rebon shrimp sausage and to determine the best concentration of carrageenan used in making rebon shrimp sausage. The research method was experimental using a non-factorial Completely Randomized Design, with 4 levels of treatment, namely different carrageenan concentrations, 0% (K0), 1% (K1), 2% (K2), 3% (K3). The parameters tested were sensory analysis, proximate analysis, and physical analysis. The study showed that the addition of carrageenan to rebon shrimp sausage had a significant effect on sensory analysis (texture), proximate analysis (water content, ash and carbohydrates), and  physical test of rebon shrimp sausage (gel strength and elasticity). The best addition of carrageenan to rebon shrimp sausage was a concentration of K3 (3%) with sausage characteristics which included appearance (less bright color), aroma (specific strength of rebon shrimp), texture (solid, compact and quite elastic), taste (specific strength of rebon shrimp) with moisture content of 50.07%, protein 22.32%, fat 2.56%, ash 4.50%, and carbohydrates 20.55%, gel strength 1325.3 gf and elasticity 68.17%. Keywords: carrageenan, rebon shrimp, sausage. 
ORGANOLEPTIC QUALITY CHARACTERISTICS OF RISSOLE FROM BY-PRODUCTCATFISH FILLET PROCESSING (Pangasius hypophthalmus) Melania Syahada; Dewita Dewita; Desmelati Desmelati
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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ABSTRACTThis study aimed to analyze the effect of adding catfish fillet by-products on the organoleptic quality characteristics of rissole. The research method was the experiment using a non-factorial Complete Randomized Design (CRD) with 4 levels of treatment, namely R0 (without a by-product of catfish fillet), R1 (250 grams by-product of catfish fillet), R2 (500 grams by-product of catfish fillet), R3 (750 grams by-product of catfish fillet). The tested parameters performed were organoleptic analysis (appearance, odor, taste, and texture) and proximate analysis (moisture content, ash content, protein content, and fat content). The results showed that the addition of catfish fillet by-products had a significant effect significant (p<0.05) on the quality characteristics of rissole. (R1) 250 grams was the best treatment with the characteristics of intact, attractive rissoles, and a brownish yellow color appearance, has a distinctive scent of rissoles with a hint of fish; a specific taste typical of the rissole and catfish, and distinctive taste of fish, tasty, good flavor; and the texture is compact and crispy. Furthermore, proximate value of R1 was 53,80% moisture content, 1,37% ash content, 6,93% protein content, and 3,71% fat content.Keywords: by-product, characteristics, rissoles, scrape meat.
UTILIZATION CHITOSAN OF FRESH WATER LOBSTER (Cherax quadricarinatus) SHELL AS PRESERVATIVE IN CATFISH (Pangasius pangasius) MEATBALL Sitti Halimah; Desmelati Desmelati; Suparmi Suparmi
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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ABSTRACT`              This study aims to determine the effect of soaking chitosan of freshwater lobster shell on the characteristic and quality of catfish meatball during storage. The research method used was an experiment by application chitosan of freshwater lobster shell as a preservative in catfish meatball. The treatment given was the concentration of chitosan from fresh water lobster shells with a level of 0% (K0), 1% (K1), 3% (K2), 6% (K3) and as a group was storage time with time intervals of 0, 3, 6 and 9 days in 60 minutes of immersion. Parameters analyses were observed for organoleptic, pH, TPC (Total Plate Count) and proximate analysis including water, protein and fat content. Based on the result obtained that K3 treatment was the best treatment for a appearance value (8.52) with the criteria was a regular round shape, uniform, not hollow and creamy white color; odor value (7.91) with criteria not fishy smell and fish balls specific; taste value (8.03) with good and dominant fish taste; texture value (7.71) with the criteria of dense, compact and slightly chewy texture. The pH value of 5.96 and the TPC value of 4.7x104 Cfu/gr. The results of the proximate analysis of water, protein and fat content were 63.64%, 17.80% and 1.97%.Keywords: preservative, chitosan, catfish meatball
THE EFFECTS OF ADDITIONAL EEL TAILED CATFISH (Paraplotosus albilabris) PROTEIN CONCENTRATE ON THE QUALITY OF KEMOJO CAKES Desmita Sari; Dewita Dewita; Desmelati Desmelati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThe research was carried out to determine the effect of additional eel tailed catfish (Paraplotosus albilabris) protein concentrate on the quality of kemojo cakes. The method used was a Completely Randomized Design (CRD) non-factorial with four treatment levels, which was the additional eel tailed catfish protein concentrate into kemojo cakes: 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 eel tailed catfish protein concentrate (P3). The treatment was 3 replicated, so there were 12 units of experimental units. The result of the study based on organoleptic tested, it was indicated that an additional 10% of eel tailed catfish protein concentrate in kemojo cakes (P2) was the best treatment with the value of appearance 6.95, flavor 7.35, texture 7.32, and taste 7.24. Based on the proximate analysis that P2 treatment contained water, ash, protein, and fat content of 5,97%, 1.93%, 15.42%, and 11.28%, respectively. Keywords: kemojo cakes, eel tailed catfish, fish protein concentrate
THE EFFECT OF ADDING RED SEAWEED (Eucheuma spinosum) PORRIDGE TO THE CHARACTERISTICS OF PEEL OFF MASKS Maya puspita; Dahlia Dahlia; Desmelati Desmelati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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AbsctractThe aims of this study was to analyze the effect of adding red seaweed (Eucheuma spinosum) porridge to the quality characteristics of peel off masks. Research was an experimental study that using a non-factorial completely randomized design method with four levels of treatments, namely with F0 treatment (without adding the seaweed porridge), F1 (by adding 10% of seaweed porridge), F2 (by adding 15% of seaweed porridge), F3 (by adding 20% of seaweed porridge). From the research results, it was found that the addition of red seaweed (Eucheuma spinosum) porridge had a significant effect on the characteristics, organoleptic quality and antioxidant content of peel off masks. F3was the best treatment which had an antioxidant content of 66 ppm. In the organoleptic assessment, the peel off mask with F3 treatment was preferred because it had a distinctive appearance and aroma from red seaweed (Eucheuma spinosum).Keyword : by product,characteristics, peel off masks, red seaweed
STUDY OF FRESHWATER LOBSTER (Cherax quadricarinatus) FLOUR CHARPAS FLOUR FORMULATION ON CONSUMER ACCEPTANCE Dedi Arisandi; Desmelati Desmelati; Suparmi Suparmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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AbsctractThis study aimed to determine the effect of the formulation of freshwater carapace flour crackers (Cherax quadricarinatus) on consumer acceptance of the crackers produced. This study used experimental methods. The experimental design used was a complete non-factorial randomized design with four levels of treatment, namely D0 (without the addition of carapace flour), D1 (addition of 5% carapace flour), D2 (addition of 10% crayfish carapace flour), D3 (addition of 15% crayfish carapace flour). The tested parameters were organoleptic tests (taste, appearance, aroma, and texture), and flower power tests. The results showed that the addition of carapace flour (Cherax quadricarinatus) had a significant effect on organoleptic quality (taste, appearance, aroma, texture) with the D2 treatment being the best treatment because it was preferred by the panelists. Meanwhile, based on the flower power, D0 was the best treatment with a D0 value of 0.63 cm.Keywords: by product, crackers, flour, freshwater lobster carapace .
THE EFFECT OF ISOLATE SOY PROTEIN FORTIFICATION (Glycin max) FOR THE QUALITY OF CARP FISH BALLS (Osphronemus gouramy) Axel Celvin Viralta; Desmelati Desmelati; Dahlia Dahlia
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis research aimed to determine the effect of isolate soy protein fortification for quality of carp fishballs. Method used in this study was the experiment method, by processing carp fishballs with addition of isolate soy protein. The design used in this experiment was a nonfactorial completely randomized design (CRD),  which was an addition of isolate soy protein from weight of carp fish meat which consisting with 4 levels: B0 (without addition  isolate soy protein), B1 (addition 11% of isolate soy protein), B2 (addition 16% of isolate soy protein) and B3 (addition 21% of isolate soy protein). The parameters  tested in this experiment were organoleptic and proximate analysis. The result on organoleptic analysis based on the test levels showed that addition 100g (B3­) of  isolate soy protein in carp fishballs was the best treatment, with average value score of appearance 7, with criteria of bright yellow, flavor value 6.92; the distinctive flavor of carp fishballs and strong isolate soy protein, taste value 6.76; with criteria very tasty and distinctive taste of carp and isolate soy protein, texture value 7.11; with compact and elasticity criteria. Based on proximate analysis, the value of moisture, protein, fat, and ash was 63.29%; 22.40%; 0.63%; and 2.46 respectively. Keywords: Carp Fish, Fishballs, Isolate Soy Protein
Fortifikasi aneka flavor pada makaroni ikan patin Pangasius hypophthalmus sebagai produk unggulan daerah Suparmi Suparmi; Desmelati Desmelati; Sumarto Sumarto; Santhy Wisuda Sidauruk
Depik Vol 9, No 1 (2020): April 2020
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (499.814 KB) | DOI: 10.13170/depik.9.1.13563

Abstract

Abstract. Diversification of patin fish macaroni has the weakness of fish’s dominating flavor, so it requires a variety of flavor fortifications on patin fish macaroni to overcome these problems. This study was aimed to determine the effect of fortification flavors on macaroni catfish (Pangasius hyphophthalmus) on consumer acceptance. The method used is the experiment of making macaroni catfish with cheese, spinach, and barbeque. This study used a completely randomized design with 4 treatments and 3 replications. The treatments that M0 (control), M1 (cheese 50 grams), M2 (spinach 50 grams), M3  (barbeque 50 grams). The results of this study showed that the addition of three flavor had been varying levels of consumer acceptance, namely for panelists who liked the appearance of M0 63 people (78.75%), flavor 82.56%, odor 86.25%, texture 75%; panelists who liked the appearance of M1  80%, flavor 88.75%, odor 88.75%, texture 73.75%; panelists who liked the appearance of M2 85%, flavor 93.75%, odor 93.75%, texture 76.25%; and M3 that liked the macaroni appearance 80%, flavor 71.25%, odor 61.25%, and texture 75%. The most preferred macaroni by panelists based on the organoleptic test was macaroni with added flavor of spinach (M2), which is characterized by greenish yellow, the odor and flavor of slightly fishy, dominant spinach flavor, and hard texture. The proximate composition of M2 was a water content of 12.24%; protein of 14.67%; fat of 1.42%; crude fiber 0.34%.Keywords: Flavor; fortification; macaroni; patinAbstrak.  Diversifikasi  makaroni  ikan  patin  memiliki  kelemahan  flavor  ikan  yang  mendominasi, sehingga diperlukan fortifikasi aneka flavor pada makaroni ikan patin untuk mengatasi permasalahan tersebut. Penelitian ini bertujuan untuk menentukan pengaruh fortifikasi aneka flavor pada makaroni ikan patin (Pangasius hypophthalmus) terhadap penerimaan konsumen. Metode penelitian yang digunakan yaitu melakukan percobaan pembuatan makaroni ikan patin dengan fortifikasi tiga macam flavor yaitu keju, bayam dan barbeque. Rancangan percobaan pada penelitian ini adalah Rancangan Acak Lengkap dengan 4 perlakuan dan 3 kali ulangan yaitu M0  (kontrol), M1  (keju 50 g), M2  (bayam 50 g), M3 (barbeque 50 g). Hasil penelitian menunjukkan bahwa fortifikasi tiga macam flavor memiliki tingkat penerimaan konsumen bervariasi yaitu untuk panelis yang menyukai M0  terhadap rupa 78,75%, rasa 82,56%, aroma 86,25%, tekstur 75%; panelis yang menyukai M1  terhadap rupa 80%, rasa 88,75%, aroma 88,75% dan tekstur 73,75%; panelis yang menyukai M2 terhadap rupa 85%, rasa 93,75%, aroma 93,75% dan tekstur 76,25%; dan untuk perlakuan M3 yang menyukai rupa makaroni 80%, rasa 71,25%, aroma 61,25% dan tekstur 75%.   Makaroni yang paling disukai oleh panelis berdasarkan penilaian organoleptik adalah makaroni dengan penambahan flavor bayam (M2) yaitu dengan karakteristik berwarna kuning kehijauan, sedikit aroma dan rasa ikan, dominan rasa bayam, dan tekstur yang keras. Komposisi proksimat M2 yaitu kadar air 12,24%; kadar protein 14,67%; kadar lemak 1,42%, serat kasar 0,34%.Kata kunci: Flavor, fortifikasi, makaroni, patin  
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