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All Journal Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
Sumarto '
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Earth & Planetary Sciences Environmental Science

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KAJIAN STOK IKAN SELAIS (Cryptopterus spp) DI PERAIRAN UMUM KABUPATEN KUANTAN SINGINGI Pareng Rengi; Hamdan Alawi; Sumarto '
Berkala Perikanan Terubuk Vol 41, No 2 (2013): Juli 2013
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (153.055 KB) | DOI: 10.31258/terubuk.41.2.40-57

Abstract

Productivity of Cryptopterus spp (Selais Janggut fish) in Kuantan Singingidistrict has decreased each years. This indicates that Cryptopterus spp extinctconditions and should be a priority for recovery and restocking this fish to freshwater of Kuantan Singingi district. To recovery this fish can be done byaquaculture in cages method and restocking this fish in to freshwater byconsidering the type and environmental conditions in each type of public watersKuantan Singingi. Policy strategy in the management of fish stocks was tomanage of fishing area and by management of the conservation area of fresh waterand development of cage aquaculture program in fresh waters .Keywords: Cryptopterus spp, fish stocking, fresh water
KAJIAN PENGEMBANGAN PANGAN LOKAL BERBASIS PENGOLAHAN HASIL PERIKANAN DI KABUPATEN PELALAWAN RIAU Sumarto '; Pareng Rengi
Berkala Perikanan Terubuk Vol 41, No 2 (2013): Juli 2013
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (81.418 KB) | DOI: 10.31258/terubuk.41.2.9-22

Abstract

The research aims to develop a local food-based products in the fishprocessing of Pelalawan regency, where was knowing with the sources ofavailability of raw materials, processing centers know that can be developed,identify and characterize the product, and strategy development. This studied wasconducted with survey method, PRA analysis and SWOT analysis. Local foodprocessing activities fisheries sector as a whole has the potential to be developedmainly on the type of product smoked fish, dried shrimp and lomek dried product.That products become the flagship product was a type of smoked fish (selais,baung, and catfish) with centers of raw materials and refined products in theregion in Langgam. The main problem was that the technology which applied inthe processing of simple, raw material availability and limited productivity. Somestrategies can be applied in the development of improved productivity and qualityof fishery products, cooperation and partnership in marketing and capital,streamline the use of fishery production facilities and infrastructure, improvingtechnical quality and motivation of human resources (fish processing) to improvethe competitiveness of fishery products .Keywords: local, food-based, fish processing
KAJIAN KELESTARIAN IKAN LOKAL (IKAN TAPAH DAN KELEMAK) DI WILAYAH KABUPATEN KAMPAR PROVINSI RIAU Pareng Rengi; Bustari '; Sumarto '
Berkala Perikanan Terubuk Vol 41, No 2 (2013): Juli 2013
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (66.064 KB) | DOI: 10.31258/terubuk.41.2.82-91

Abstract

Productivity of Tapah fish (Wallago leeri) and kelemak fish (Leptobarbushoeveni Blkr) in Kampar district has been decreased every year. It’s indicates thatthis species in extinct conditions and should be a priority to recovery. Someactivity which can do to recovery this species with know how much stock thisspecies in Kampar district. Recovery this species can do with cage aquaculturemethod and areas of fisheries conservation.Keywords: Wallago leeri, Leptobarbus hoeveni Blkr, fresh water, stock
Study Of Fat Reduction On Catfish (Pangasius Hypophthalmus) Surimi Which Prepared Submerged Methods Saipul Anwar; Suparmi '; Sumarto '
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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Abstract

This study was intended to evaluated fat concentration of catfish surimi prepared by different washing methods. Catfish were teken from fish pond culture in Pekanbaru. The fish were filleted, ground and the mince was grouped into three parts which washed respectively in cold water without salt, cold water + 0,3% saltfor 30 minutes and without soaking. The fish then was pressed; and the surimi was evaluated for fat, protein, TVB, pH and yield. The result showed that the fat of surimi washed in cold water without salt has the best quality. Fat concentration for the surimi washed in cold water without salt, cold water + 0,3% salt and without washing was 5,138%, 5,794%, 6,454% respectively. Protein TVB, pH and yield for surimi washed in cold water without salt were 14,186%, 11,52 mgN/100g, 6,798 and 25,01% respectively; for surimi washed in cold water + 0,3% salt were 13,93%, 9,28 mgN/100g, 6,848 and 23,17% respectively; and for surimi without washed were 15,846%, 16,64 mgN/100g, 6,848 and 28,72% respectively.Keywords: Surimi, Fat, Reduction, Cold water, Salt
The effect of addition of spinach flour (amaranthus sp) on consumer acceptance of catfish ball Mychael F Naibaho; Dewita Buchari; Sumarto '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

The study was intended to examine the effect of spinach flour on consumer acceptance ofcatfish ball. About 36kg catfish was taken from a fish market in Pekanbaru. Four types of fishballs were prepared from catfish meat which was fortificated with 0%, 2,5%, 5%, and 7,5%spinach flour. The catfish balls were evaluated for consumer acceptance and chemicalcomposition. The results indicate that the catfish balls added with 2,5% spinach flour was themost preferable by consumers. The catfish balls contains: 56,78% water, 20,58% protein, 3,08%ash, and 209,80mg calcium.Keyword: Catfish ball, spinach flour, consumer acceptance, chemical composition
CHARACTERISTICS AND FATTY ACID PROFILE JELAWAT FISH MEAL (Leptobarbus hoevenii) WITH DIFFERENT COOKING METHODS Ngafif Fatuh Zahroh; Edison '; Sumarto '
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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Abstract

This research aimed to determine the chemical characteristics and fattyacid profile jelawat fish meal with different cooking methods. This research usedthe experiment method. Cooking methods used in this research T0 (control), T1(steaming) dan T2 (presto). Proximate analysis of three samples were tested by thesoxhlet method and kjeldahl method. Analysis of fatty acid used GasCromatography method. The average value of proximate jelawat fish meal withdifferent cooking methods T0, T1 and T2 a row are moisture content 6.42%, 8.38%,8.70%, ash 9.62%, 5.22%, 3.52%, protein conten 65.10%, 65.30%, 68.80%, andfat conten 14.60%, 9.45%, 5.80%. Based on the analysis, there are 25 kinds offatty acids identified in jelawat fish meal. The fatty acids consist of 10 kinds ofsaturated fatty acids and 15 kinds of unsaturated fatty acids. The results showedthat jelawat fish meal with different cooking methods T2 have a fatty acid contenwith each total unsaturated fatty acids 46.22%.Keywords: fatty acid, cooking methods, jelawat fish meal.
Rendang Quality Assessment Freshwater mussels (Pilsbryoconcha exilis) With Different Size Weight Nova Jumaiza1; Desmelati '; Sumarto '
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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Abstract

The objective of the research was to determine the effect the quality of freshwater mussel rendang with in varied weight, those were: weight 100 g (A1), 200 g (A2) and 300 g (A3). The method used was experiment and composed by using completely randomized design. The results showed that different weight of freshwater mussel meat affected to the quality of rendang produced. The highest quality of rendang was produced by the treatment of the using of 100 g mussel meat (A1) shown by the value of appearance 7.93%, scent 7.72%, sense 7.40% and texture 7.16%. The proximate composition consisted of moisture 54.03%, ash 3.14%, fat 14.85%, protein 23.23% and minerals that consisted of Ca 0.021 mg/g, K 0.019 mg/g, Na 0.035 mg/g, Fe 0.017 mg/g, heavy metals Cd 0.003 mg/g and Pb 0.008 mg/g.Keywords: Freshwater mussel, rendang, weight
A STUDY ON PACKAGING SELAIS (Cryptoperus bicirchis) CATFISH SAVORY CHIPS Herry kurniawan; Suparmi '; Sumarto '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This research was conducted at the Laboratory of Technology ofProcessing and Chemical Fisheries, Faculty of Fisheries and Marine SciencesUniversity of Riau, May 2013. The purpose of the research was to study the typeof packed that can protect the quality of the selais catfish savory chips packed inHDPE and LDPE plastic bags during storage. Selais catfish savory chips weremade by mixture of 2 kg of selais catfish meat (67.8 %), rice flour (25 %), garlic(2 %), pepper (1.5 %), coriander (1 %) , salt (2 %), baking soda (0.3 %) and eggs(0.35 %). The savory chips were packed in HDPE and LDPE plastic bags.Changes in quality of selais catfish savory chips were evaluated for sensory andchemical value every 0 , 5 , 10 and 15 days of storage. The results showed that thesensory values (appearance, aroma, texture and taste) of the selais catfish savorychips packed in LDPE plastic bags decreased faster than that packed in HDPEplastic bag, however both of fish chips were still acceptable up to the end of 15days storage. Moisture content and peroxide value of selais catfish savory chipspacked in HDPE and LDPE plastic bags increased during storage but the valueswas lower for the savory chips packed in HDPE than that of LDPE. Fat content ofthe selais catfish savory chips decreased and peroxide value increased duringstorage. The fat composition of the savory chips packed in HDPE decreased fasterthan that of LDPE. More over, peroxide value increased faster for the savory chipspacked in LDPE than that of HDPE. Peroxide values at the end of storage were9.42 and 7.37 for the savory chips packed in LDPE and HDPE respectively.Keywords: Selais catfish, Fish chips, HDPE, LDPE
TRANSPORTATION TEST DRY SYSTEM OF JELAWAT (Leptobarbus hoevenii) WITH USING BANANA STEM EXTRACT Andika Pratama; Dewita Buchari; Sumarto '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This research was intended to determine the effect of using banana stem extract anesthesia againts the survival rate jelawat (Leptobarbus hoevenii) in the testing pf tranport for 4 hours and to determine the best concentrate of banana stem extract be used as anesthesia on jelawat. The using of research method was descriptive method, of wihch 3 varians were consentrate of banana stem 10%, 15% and 20%. The 15% of banana stem extract 15% that was the superior treatment based on transportation test dry system for 4 hours with the survival rate jelawat was 95% of the total sample. Where is the time required at a concentration of anesthetic 15% to fainting fish average over 35 minutes and requires an average over 40 minutes to be aware of jelawat.Key words: Anesthesia, Banana Stem Extract
STUDY ON CONSUMER ACCEPTANCE OF ICE CREAM CONE WITH ADDITION OF FLOUR SHELL CRAB (Portunus pelagicus) Rique Prayoga; Suardi Loekman; Sumarto '
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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Abstract

The research aimed to determine the effect of the as much as addition of crab shell flour (Portunus pelagicus) from the product durability and the level of consumer acceptance. This research was completely randomized design (CRD), with four levels of treatment consisting of ice cream cones that control without the addition of flour shell 0% (C0), addition of shell flour as much as 2.5% (C1), addition of flour shell as much as 5% (C2) and addition of shell flour 7.5% (C3). The experiment was repeated 3 times, so the number of experimental unit in the study was 12 units. The result showed that for was C2 most preferrable by consumer acceptance with 92,50% (74 people) Organoleptic assessment, a sense 91.25% (73 people), the scent 91.25% (73 people) and the texture 92.50% (74 people). For proximate analyser that C2 water content was 3,28%, protein content 12,56%, calcium 9,49 mg and cone resistant to ice cream for 26,7 minutes.Keywords: Cone ice cream, flour, shell crabs, consumer acceptance
Co-Authors Akmin Sulaiman Harahap Aldi Hafiz Siregar Alfian Arby Andika Pratama Armelia Rahmasari Bustari Bustari Desmelati ' Dewi Kusuma Anggraini Dewita Buchari Doni Mario Edison ' Erwinsyah ' Hamdan Alawi Herry Kurniawan Hindam Sabbah Isnawati ' Juanidia Zulistiara Jufrizal Yasin Lily Afriyanti Lydia Mia Edina Mery Sukmiwati Mirna Ilza Mychael F Naibaho N Ira Sari N. Ira Sari Ngafif Fatuh Zahroh Nico Siallagan Nova Jumaiza1 Nur Asia Nurmawilis Nasution Okto Oloan F Simarmata OKTORIO ' Pareng Rengi Raja Anita Lufhiana Rique Prayoga Ronald Sohahau Manao Saipul Anwar Siti Masitah Sri Tika Evianty S Suardi Loekman Suhardi ' Suparmi ' Syahrul ' Syaiful Irzal Tjipto Leksono Trisna Wiga Putri Viki Buana Satria Wantan Nainggolan