Garuda - Garba Rujukan Digital

Article Per Year (5 Year)

p-Index From 2019 - 2024

P-Index

This Author published in this journals

All Journal Berkala Perikanan Terubuk

Desmelati Desmelati

Staf Pengajar di Fakultas Perikanan dan Ilmu Kelautan Universitas Riau

Author-ID : 3003965

Environmental Science

Published : 5 Documents Claim Missing Document

Claim Missing Document

Articles

Pemanfaatan Larutan Ulang Asap Cair Terhadap Mutu Ikan Selais (Cryptopterus bicirchis) Asap Noviana Chasmayani; Desmelati Desmelati; Sumarto Sumarto
Berkala Perikanan Terubuk Vol 43, No 2 (2015): Juli 2015
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

This research was conducted at the laboratory of Fish Processing Technology, Faculty of fisheries and Marine Science, University of Riau, on January 2014. The research was intended to evaluate the effect of liquid smoke solution which used repeatedly to the smoked catfish (Cryptopterus bicirchis) quality. Liquid smoke which was made from condensate of scull was prepared. The fish was soaked on 80 ml of liquid smoke solution for 30 minutes. Four types of smoked catfish were soaked on 80 ml of liquid smoke solution for 30 minutes repeatedly, and then the smoked catfish was stored in oven for 10 hours. Smoke catfish was evaluated for sensory quality, mositure, pH, acidity and fenol. The result showed that the first soaking of smoked catfish was the best treatment. Sensory quality, moisture, pH, acidity and fenol of smoke catfish was 7,50; 20,01%; 5,87; 2,73% and 5,25% respectively.

Aktivitas Enzim Protease dan Lipase Viscera Ikan Kembung (Restrelliger sp) pada pH Dan Konsentrasi Garam Berbeda Bustari Hasan; Desmelati Desmelati; Dian Iriani; Titania Nugroho; M Andesba Arifin; Andhra Syatapahana
Berkala Perikanan Terubuk Vol 43, No 2 (2015): Juli 2015
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

This research was conducted to measure the activity of visceral protease and lipase of mackerel (Rastrelligersp) at different pH and salt concentration. Mackerel, weighing ± 150 g/each were obtained from a fish market in Pekanbaru. Fish weretransported to the laboratory; and at the laboratory, the fish were eviscerated and their visceral organs (intestines, kidneys, liver, spleen, cord, pancreas and gonad) were blended in Tris-HCl buffer and filtered for their crude enzyme extract. The protease activity was measured at pH 6, 7, 8, 9, 10 and 11; and lipase activity was measured at pH2, 3, 4, 5, 5.5, 6, 7, 8, 9, 10 and 11. The protease and lipase activity werealso measured atsalt concentration 0%, 3%, 6%, 9%, 12% and 15%. The results showed that the protease and lipase activity varies with pH value and salt concentration. Protease activity at pH 11 (1,610µmol/ml)and salt concentration 6%(0,869 µmol/ml)showed the highest activity; and pH 10 (0,031µmol/ml) and salt concentration 15% (0,073µmol/ml) was the lowest activity. Lipase activity at pH 4 (2,428 µmol/ml) and salt concentration 3% (4,131µmol/ml) was the highest activity; and pH 11 (0,042µmol/ml) and salt concentration 15% (2,237µmol/ml) was the lowest activity. The protease and lipase activity were decreased withthe increasing of salt concentration.

Fortifikasi Minyak Ikan Jambal Siam (Pangasius hypophthalmus) dan Minyak Ikan Kerapu (Chromileptes sp) Pada Biskuit Anisa Ramadhani; Mirna Ilza; Desmelati Desmelati
Berkala Perikanan Terubuk Vol 43, No 2 (2015): Juli 2015
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

The study was conducted to determine the level of consumer acceptance and chemical composition of biscuit added with cat fish oil and gruoper oil. About 1 kg of abdominal fat from cat fish and 1 kg of gruoper meat was taken from a fish market in Pekanbaru was prepared,then fish oil could be proccessed. Three types of biscuit were fortifed with 0%, 10% and 20% of cat fish oil and grouper oil. Biscuit was evaluated for consumer acceptance and chemical composition (water, lipid, protein and free lipid acids). The results indicated that biscuit was fortified with 10% of cat fish oil and gruoper oil was the most prefereble by consumer. Water, lipid, protein and free lipid acids content of biscuit was 3,01%, 10,04%, 5,57% and 0,15% respectively.

Pengaruh Penggunaan Suhu Perendaman Berbeda Terhadap Mutu Surimi Ikan Lele Dumbo (Clarias gariepinus) Saparudi Saparudi; Desmelati Desmelati; Rahman Karnila
Berkala Perikanan Terubuk Vol 43, No 1 (2015): Februari 2015
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

The objective of this research was to investigated the effect of soaking the fish in different water temperature on quality of surimi produced. Farm raised catfish weighing 300-400 g each, was filled, washed, ground and soaked into different chilled water temperature (5°C, 10°C, 15°C and 20°C) for 10 minutes, and made for surimi. The surimi were evaluated for gel strenght (fold and bite test), pH, protein and ash. The Research was designed using a completely randomized design (CRD), and the difference between treatments were tested by Duncan test. The result indicated that the surimi prepared by soaking the fish in chilled water (15°C) was the best quality of surimi (fold value : 4,6 and bite value : 7,5). The composition of protein, fat and ash of surimi soaked in the chilled water (15°C) was 15.1 % , 0.4 % and 6.3% respectively.

PERBANDINGAN PENCAMPURAN DAGING IKAN PATIN (Pangasius hipopthalmus) DENGAN IKAN GABUS (Channa striata) PADA KARAKTERISTIK SURIMI Bobby Saputra; Desmelati Desmelati; Sumarto Sumarto
Berkala Perikanan Terubuk Vol 44, No 1 (2016): Februari 2016
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

The purpose of this research was to evaluate the quality characteristic of surimi where made from a mixture of pangasius catfish and snakehead meat. Catfish and snakehead weighing range 800-1.000 gram/fish were obtained from a fish market in Pekanbaru. Catfish and snakehead meat was separated and blended. Five types of surimi were prepared from the two fish meat with a ratio of catfish and snakehead : 100% catfish meat, 100% snakehead meat, 75% catfish meat + 25% snakehead meat, 50% catfish meat + 50% snakehead meat and 25 % catfish meat + 75% snakehead meat. Surimi was leached in a fluid with 0,3% salt, temperature 5-10oC for 15 minutes, filtered, pressed then added 4% sucrosa, 4% sorbitol and 0,3% STTP. Surimi was analized for quality characteristics, gel strength (fold test and bite test), water holding capacity, pH and proximate. The research was designed using RAL and different between treatments were tested by Duncan test. The results showed surimi was prepared from50% catfish meat+ 50% snakehead was the best treatment; the folding test value was 4,2 which was not cracked when folded in half circle; the bite test value was 7,2 strongly elasticity; water holding capacity 37,7%; pH 6,2; protein contant 17,7%; fat contant 0,9% and ash contant 2,1%.

Co-Authors Andhra Syatapahana Anisa Ramadhani Bobby Saputra Bustari Hasan Dian Iriani M Andesba Arifin Mirna Ilza Noviana Chasmayani Rahman Karnila Saparudi Saparudi Sumarto, Sumarto Titania Tjandrawati Nugroho

Title

Found 5 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 5 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 5 Documents
Search