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PENGARUH PENGGUNAAN CRUDE ENZIM PYLORIC CAECA DAN LAMA FERMENTASI TERHADAP MUTU BEKASEM IKAN BILIH (Mystacoleucus padangensis) Syahrul '; Dewita '; Ayu Diana
Berkala Perikanan Terubuk Vol 37, No 1 (2009): Februari 2009
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

The objective of this research was to find out the influence of enzymepyloric caeca and fementation duration to quality bekasem bilih fish. Qualityparameters measured were using preferred test, pH, acid number, protein, water,and NPN. Results of the research hopely could be used as a business an alternativefor farmers to produce bekasem bilih fish. Bekasem fermentation product is afresh water fish that taste sour.Research method used was the method of experimental design, wasComplete Random Design (RAL), with two factors, namely the three levels Afactors without pyloric caeca enzim, pyloric caeca 25% (E25), and the addition ofenzyme pyloric caeca concentration of 50% (E50). B factors three levelsfermentation duration: 5 (T5), 10 (T25), and 15days (T15).Results of research on the level of consumer acceptance bekasem bilih fish(Mystacoleucus padangensis) treatment with the addition of enzyme extractpyloric caeca generally preferred by consumers. During the fermentation pH valueand protein tend to decline, as well as water content, NPN, and acid number.Instead tend to decline protein content tend to increase during fermentation. pHvalues ranging from 4.0 to 5.0, the water concentration 32.20% - 33.85% , NPN16%- 1.29%, and acid number 36.99% - 55.22%.

KAJIAN TINGKAT PENERIMAAN KONSUMEN TERHADAP PRODUK SASATE IKAN PATIN (Pangasius hypophthalamus) Syahrul '; Dewita '; Sukirno Mus
Berkala Perikanan Terubuk Vol 38, No 2 (2010): Juli 2010
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

This research was conducted in the Fisheries Technology Laboratory andthe Laboratory of Food Chemistry at the Faculty of Fisheries and Marine SciencesUniversity of Riau. Research goal was to find out the level of consumeracceptance of patin fish sasate formulation with a different flavor. Researchresults were expected to provide information on the formulation ingredients sasatepatin fish that could be received by consumers. Research method was ofexperiment, namely to patin fish processing sasate formulation with differentspices. The design used was the Complete Random Design non-factorial withthree stage treatment formulation flavor that was different formulation ingredientsA0 (control), formulation ingredients A1 and A2 formulation ingredients withrecycling as much as 3 times, and there were 9 experimental units.Sasate food is typically derived from the Banten area. Giving the namesasate based raw materials as a toaster fish first sasate patin fish with theformulation of different ingredients are generally preferred by consumers. Patinfish Sasate the most preferred consumer is sasate patin fish with flavorformulation A1. Characteristics of patin fish sasate the most preferred consumerbrowning was yellow, very fragrant flavor and flavor fish less, think more flavourfeel and taste fish less, and have a rough texture. The average value analysisproksimat sasate patin fish with formulation A1 has a flavor the water content68.85%, protein content 8.36%, and fat content 9.70%.

SHELF LIFE OF Spirulina BISCUIT WITH DIFFERENT PACKAGING Moulitya Dila Astari; Dewita '; Suparmi '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The aim of this study was to determine shelf life prediction of spirulina biscuitwith different kinds of packaging (HDPE and aluminum foil). The method used isArrhenius, storage at a temperature of 25ºC and 35ºC with an interval ofobservation time is 5 days for 30 days. The parameters analyses are fat contentand peroxide value. The results showed that based on the parameters of the fatcontent the packaging that can maintain the quality of the biscuit is aluminum foilpackaging when stored at 35°C that can last for 52 days 4 hours 49 minutes.Keywords: spirulina biscuit, shelf life, HDPE, aluminum foil

THE ASSESSMENT OF MOCHI QUALITY WAS FORTIFIED SNAKEHEAD FISH (Channa striata) PROTEIN CONCENTRATE Andriaryanto '; Dewita '; Syahrul '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 1 (2015): Wisuda Februari Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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AbstractMochi is a Japanese traditional foods are quite popular in Indonesia. This product is madefrom glutinous rice flour and generally spherical and semi wet. To improve the proteincontent of mochi, the research about snakehead fish (Channa striata) protein concentrate wasdone. The research was conducted on July 2014 on Fisheries Processing Technology andFisheries Chemical Laboratory Faculty of Fisheries and Marine Science. This study wasaimed to determine the best fish protein concentrated to mochi quality. The methode used inthis research was experimental methode; mochi was fortified with different fish proteinconcentrate (0%, 3.5%, and 4.5%) by using a Completely Randomined Design. The resultsshowed that the mochi with addition 4.5% of fish protein concentrate was the best treatmentwith organoleptic quality characteristics of taste 8.17; texture 8.27; appearance 8.01; and odor8.13. Proximate analysis for water content 37.62%; ash content 0.98%; and protein content23.61%.Keywords: Quality, Mochi, Fortified, Fish Protein Concentrate, Channa striata

The Study Of Instant Catfish (Pangasius Hypophthalmus) Protein Consentrate Sago Noodles Fortified With Spinach (Amaranthus Sp) Flour Harsul Lisan; Dewita '; Syahrul '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 2 (2014): Wisuda Oktober Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research was conducted at the laboratory of Fish Processing Technology, Faculty of Fisheries and Marine Science, University of Riau, on July to August 2013. The research was intended to evaluate the effect of spinach flour fortification on nutritional value of instant catfish protein consentrate sago noodles. Four types of instant sago noodles were made from a mixture of sago (52,63%), catfish protein consentrate (7,89%) and water (39,47%) and the mixture was fortified with spinach flour at a level of 0%, 5%, 10% and 15% counted from sago flour weight. The result showed that instant sago noodles which fortified with 5% spinach flour was the most acceptable. Moisture of instant sago noodles fortified with 0%, 5%, 10% and 15% spinach flour was 11,43%, 9,55%, 9,27%, 7,35% respectively; fiber was 1,88%, 2,29%, 4,30%, 5,16% respectively; ash was 0,80%, 1,32%, 4,70%, 7,07% respectively; calsium was 68,82%, 118,96%, 206,52%, 289,90% respectively; vitamin A was <0,5 IU, <0,5 IU, <0,5 IU respectively and total bacterial count was 12,36 x 105 sel/g, 11,51 x 105 sel/g, 10,80 x 105 sel/g, 7,48 x 105 sel/g respectively.Keywords: Sago flour, spinach flour, catfish protein consentrate, instant sago noodles.

THE STUDY OF JELAWAT FISH SAUSAGE FORMULATION (Leptobarbus hoeveni) BY USING DIFFERENT DOSE OF TAPIOCA FLOUR ON CONSUMER ACCEPTANCE Napsarina '; Suparmi '; Dewita '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The purpose of this research was to determine the formulation of jelawat fish sausage (Leptobarbus hoeveni) by using different dose of tapioca flour on consumer acceptance. The method used in this research was experimental method with completely randomized design (CRD) non factorial by given different dose of tapioca flour (treatment), S0 (without tapioca flour), S1 (5% tapioca flour), S2 (10% tapioca flour), S3 (15% tapioca flour). Based on consumer acceptance, it can be concluded that jelawat fish sausage by using 5% tapioca flour more preferable by consumer acceptance, with criterias (3,36) odor (3,30) texture (3,40)and taste (3,30). Furthermore, the proximate value was water content(66.03%), protein content(13.68%), fat content (12.35%), ash content (2.64%) and carbohydrate content (5.30%).Kata Kunci : sausage, fish jelawat, tapioca flour, consumer acceptance

STUDY ACCEPTANCE OF CONSUMER ON ATOM FORTIFIED CRACKERS FISH BONE MEAL OF MILKFISH (Chanos chanos) Helmi Rialdi; Dewita '; Suparmi '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research was aimed to determine the effect atom fortified crackers fish bone meal of Milkfish (Chanos chanos) on consumer acceptance atom crackers and to determine the best amount fish bone meal on processing atom crackers of Milkfish. The method was used experiment with a Completely Randomized Design (CRD) non factorial. The parameters were observed organoleptic test, moisture content, ash, calcium and phosphor. The results is showed that based on parameters tested, so the best treatment on crackers atom is used formulation bone meal of Milk fish 50g with the caracteristic a golden yellow; typical aromatic atom crackers; typical atom crackers tasted: the texture are dry and crispy, with the chemical composition are 5.36% moisture content, 3.69% ash, calcium and phosphor are 5257.11 mgCa/100 gr, 1164.48 mgP/100 gr respectively.Key words : Milkfish, atom crackers, fish bone meal, consumer acceptance

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