Article Per Year (5 Year)
p-Index From 2018 - 2023
6.434
P-Index
This Author published in this journals
All Journal Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Ilmu Ekonomi Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Jurnal Kebidanan Unri Conference Series: Community Engagement
Dewita Dewita
Unknown Affiliation
Humanities Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Medicine & Pharmacology Public Health

Published : 46 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 46 Documents
Search

 1   2   3   4   5 
CHARACTERISTICS OF HYDROLYSATE PROTEIN FROM MALONG FISH (Congresox talabon) WHICH HYDROLIZED BY USING PAPAIN ENZYME Defri Ilham; Dewita Dewita; Rahman Karnila
Berkala Perikanan Terubuk Vol 47, No 2 (2019): Juli 2019
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (312.089 KB) | DOI: 10.31258/terubuk.47.2.186-193

Abstract

This study aimed to utilize the fishbone waste from different types of fish, Pangasius sp., Clarias sp., Paraplotosus sp. as high calcium of bone flour and determine the quality characteristics of fishbone flour which was produced. The method used was a non-factorial Completely Randomized Design (CRD), with different types of fish bones as treatments which consisting of 3 levels: Pangasius sp. bone (Tp), Clarias sp. bone (Tl), and Paraplotosus sp. bone (Ts) with 3 replications and 9 units of experimental units. The parameters tested were organoleptic, proximate analysis, calcium, phosphorus, and whiteness degrees. The results showed that the Pangasius sp. bone flour (Tp) was the best treatment with characteristics of brilliant appearance, the distinctive aroma of fish was still felt, smooth and dry texture, as well as whiteness degrees that the best treatment in walking catfish bone flour with value 81.30%, referred to whiteness degrees of flour, it is below the range of 80-90%. Meanwhile, the best proximate value was obtained in Paraplotosus sp. bone treatment (Ts) with moisture, ash, fat, protein, carbohydrate, calcium and phosphorus content was 5.71%, 54.60%, 2.57%, 25.21%, 10.83%, 38.4%, and 33.9%.
Characteristics of fatty acids of Tuna fish eye (Thunnus sp.) with different solvents Ainiwati Ainiwati; Dewita Dewita; Rahman Karnila
Berkala Perikanan Terubuk Vol 48, No 2 (2020): Juli 2020
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.48.2.1-11

Abstract

Asam lemak mata ikan tuna (Thunnus sp.) merupakan hasil ekstraksi dan hidrolisis dari lemak mata ikan tuna. Penelitian ini bertujuan untuk mengetahui karakteristik asam lemak mata ikan tuna dengan menggunakan pelarut yang berbeda. Hasil penelitian menunjukkan bahwa komposisi proksimat mata ikan tuna segar antara lain kadar air (69,98%bb), kadar abu (3,26%bk), kadar protein (33,81%bk), kadar lemak (60,86%bk), dan kadar karbohidrat by difference (2,07%bk). Hasil rendemen tertinggi terdapat pada asam lemak dengan pelarut N-heksana (10,18%), berbeda nyata terhadap pelarut eter (7,26%), berbeda nyata terhadap pelarut kloroform (7,67%), dan berbeda nyata terhadap pelarut etanol (2,77%). Selanjutnya hasil identifikasi kandungan asam lemak omega 3, 6, dan 9 menunjukkan bahwa asam lemak mata ikan tuna merupakan salah satu sumber asam lemak omega 3, 6, dan 9 yang dapat dikembangkan untuk meningkatkan nilai ekonomi hasil samping industri pengolahan ikan tuna.
THE EFFECT OF ADDING DIFFERENT AMOUNT OF SAGO FLOUR FOR THE QUALITY OF REBON SHRIMP SILAGE (Acetes erythraeus) Daffa Ramadhan; Dewita Dewita; Suparmi Suparmi
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.49.3.1289-1298

Abstract

Silage can be produced in two ways, namely chemically and biologically, followed byfermentation. Biological silage production is a fermentation process that utilizes certain microbes (lacticacid bacteria) by adding carbohydrate sources. The lack of carbohydrate content in fresh rebon shrimp canbe added sago flour as a source of carbohydrates. The study aimed to determine the effect and amount ofaddition of the best sago flour on the quality of rebon shrimp silage. The method used in this research wasexperimental method, namely conducting to produce rebon shrimp (Acetes erythraeus) silage using 10%L. plantarum bacteria of the weight of rebon shrimp used. The treatment used was the addition of differentamounts of sago flour of which consisted of 4 treatment levels, each: P1 (10%), P2 (20%), P3 (30%), andP4 (40%). The experimental design used was a non-factorial Completely Randomized Design (CRD) with3 replications. Data from observations were analyzed using ANOVA test and Turkey’s HSD test, each at a99% confidence level. The best treatment was P4 with proximate including: 17.13% protein content,0.95% fat, 74.02% water, and 1.08% ash. Furthermore, the pH value was 4.7 and the total lactic acidbacteria was 1.36 x 107 cfu/mL. Eventually, the addition of different amounts of sago flour can increasethe quality of rebon shrimp silage.
CONSUMER ACCEPTANCE STUDY OF SEAWEED CUP CAKE (Eucheuma Cottonii) Asmawati Widya Lestari; Dewita Dewita; Suparmi Suparmi
Berkala Perikanan Terubuk Vol 48, No 3 (2020): November
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.48.3.687-698

Abstract

Penelitian ini bertujuan untuk mengetahui studi penerimaan konsumen terhadap cup cake rumput laut. Rumput laut Eucheuma cottonii diperoleh dari pasar kodim, Pekanbaru. Penelitian ini dilakukan dengan menggunakan metode Rancangan Acak Lengkap (RAL) satu faktor dengan 4 taraf perlakuan 0%, 10%, 20% dan 30%. Hasil penelitian berpengaruh sangat nyata terhadap nilai organoleptik meliputi rupa, rasa, aroma, sedangkan tekstur tidak berbeda nyata dan nilai kimia yang meliputi kadar abu, kadar protein dan kadar serat kasar sedangjan kadar air dan kadar lemak tidak berbeda nyata. Berdasarkan parameter uji perlakuan terbaik cupcake dengan penambahan tepung rumput laut 20% dengan rupa 6,72 warna hijau kecoklatan, rasa 6,69 sedikit manis, aroma 7,00 aroma tepung rumput laut, tekstur 6,73 padat sedikit lembut dan kadar air 18,13 %, kadar protein 14,88 %, kadar lemak 0,26%, kadar abu 1,00 %, serat kasar 4,49 %.
CHARACTERISTICS AND EFFECTIVENESS OF CHITOSAN ORININATED FROM THE CARAPACE OF T. ANOMALA SHRIMP AS AN ANTIBACTERIAL COMPOUND Tengku Muhammad Ghazali; Rahman Karnila; Dewita Dewita
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 (439.473 KB) | DOI: 10.31258/terubuk.47.1.93-101

Abstract

This study aims to investigate the inhibition zones of the chitosan against Pseudomonas aeruginosa. Carapace from T. anomala is used as raw material of chitosan. There were 5 treatments used, namely positive control (K0+), negative control (K0-), 5% chitosan (K1), 7% chitosan (K2) and 9% (K3) chitosan. The carapace was taken and then washed, dried, refined, demineralization, de-preoteinated, deasitelation and was tested using double layer method, discs and well diffusion. The proximate carapace test results were as follows, water content was 68.18 % gross wight (gw), moisture content 11.77 % dry wight (dw) protein content, 2.35 %dw fat content, 84.43 %dw ash content and carbohydrate content was 1.45 %dw. The chitosan of T. anomala characteristics were yellowish white flakes, odorless and tasteless with yield value, moisture content, ash content, mineral content (Ca, Fe, K, Na, P) and the degree of deacetylation 27.51 %; 7.31 %gw; 3.40 %dw; 12.17 mg/L; 4.90 mg/L; 3.40 mg/L; 5.49 mg/L; 0.27 mg/L; and 73.43 % respectively , Results on antimicrobial sensivity tests using double layer, disk blank and well diffusion. Shown clear zone, 13.87 mm, 11.34 mm and 14.62 mm. these values indicate that the antimicrobial effect of the chitosan is strong.
The Effect of Seaweed (Eucheuma spinosum) Fortification on The Quality of Pekdos Marwah Iwada; Sumarto Sumarto; Dewita Dewita
Berkala Perikanan Terubuk Vol 49, No 2 (2021): Juli 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.2.1033-1041

Abstract

This study aims to determine the effect of fortification of seaweed (Eucheuma spinosum)on the quality of pekdos and determine the amount of seaweed addition to producing thebest quality of pekdos. The research method used was experimental with the processingof pekdos with the addition of seaweed porridge (E. spinosum) in differentconcentrations. The research design was a completely randomized design (CRD)consisting of 4 treatment levels, P0 (0%), P1 (5%), P2 (10%), and P3 (15%). Parameteranalysis of organoleptic, moisture content, ash, protein, fat, and crude fiber. The resultsshowed that seaweed fortification had a significant effect on the 95% confidence levelon the quality of pekdos. The addition of 10% (P2) seaweed produced the best qualitypekdos. The pekdos has a neat appearance intact, slightly hollow, attractive, and slightlyyellowish-white; the aroma is not fishy, fresh, fragrant, and specific type of pekdosmackerel; tasted specific type of pekdos taste, savory, and very tasty; and a chewy soft,and easy-to-bite texture; pekdos has 37.40% moisture; 3.54% ash; 14.92% protein;4.41% fat, and 4.39% crude fiber.
MANAGEMENT STRATEGY FOR FISH PROCESSING UNIT (UPI) IN SIHENE'ASI VILLAGE LAHEWA SUBDISTRICT, NORTH NIAS REGENCY Jansen Daeli; Sukendi Sukendi; Dewita Dewita
Berkala Perikanan Terubuk Vol 49, No 2 (2021): Juli 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.2.995-1006

Abstract

This study aims to formulate a management strategy for the fish processing unit inSihene'asi Village, Lahewa District, North Nias Regency. The research was conductedfrom 21 December 2020 to 23 January 2021. The research was conducted using aqualitative approach through survey methods and direct observation in the field. Primarydata collection was carried out through observation and in-depth interviews with astructured questionnaire instrument. Secondary data were obtained from related agenciesin this study. The analysis used in this research is descriptive analysis method and SWOTanalysis to determine the appropriate management strategy. The results of the SWOTanalysis show that the priority strategy related to the management of the fish processingunit is to support an aggressive strategy, a strategy that is made by utilizing all strengths toseize and take advantage of the greatest possible opportunities. The management strategiesof the fish processing unit in Sihene'asi Village are: 1) Maximizing the use of rawmaterials in meeting market demand through cooperation between UPI managers, 2)Maximizing traditional processing technology appropriately in order to maintain the tasteimage of fishery products and 3) Developing a group institutional system. fish processingby cooperating with the government / private sector.
Fishery Product Business Management Strategy In Teluk Kabung Utara Village, West Sumatra Province Rizki Syakbana; Dewita Dewita; Sukendi Sukendi
Berkala Perikanan Terubuk Vol 49, No 2 (2021): Juli 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.2.1085-1100

Abstract

This study aims to develop a fishery product business management strategy in TelukKabung Utara Village, Padang City. The research was conducted from 21 December2020 to 20 January 2021. The study was conducted using a qualitative approach tosurvey methods and direct observation in the field. Data collection was carried outthrough observation and in-depth interviews with a structured questionnaire instrument.Secondary data were obtained from related agencies in this study. The analysis used inthis research is descriptive analysis method and SWOT analysis to determine theappropriate management strategy. The results of the SWOT analysis show that thepriority strategy related to the management of fish processing units is to supportaggressive strategies, namely strategies that are carried out by utilizing all strengths toseize and take advantage of the greatest opportunities. The strategies for managingfishery product businesses in Teluk Kabung Utara Village are: 1) Maximizing the use ofa wide range of markets in high demand for products by conducting good coordinationamong fishery product business owners, 2) Maximizing the use of capital assistanceprovided by the government by Right in order to develop a fishery product business.
EFFECT OF DIFFERENT ADDITION OF FISH BONE FLOUR (Clarias gariepinus, Pangasius djambal, and Paraplotosus albilabris) ON THE COOKIES QUALITY Cindy kemala Sari; Dewita Dewita; Sumarto Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACT This study aimed to determine the effect of different addition of fish(Clarias gariepinus, Pangasius djambal, and Paraplotosus albilabris) bone flour on the cookies quality and obtain the best formulation of cookies with addition differentfish bone flour. The experimental method with a non-factorial Completely Randomized Design was used in this research with 4 levels of treatment: cookies without addition of fish bone flour (CT0), cookies with addition 8gr of Clarias gariepinus bone flour (CT1), cookies with addition 8gr of Pangasius djambal bone flour (CT2), cookies with addition 8 gr of Paraplotosus albilabris bone flour (CT3). The parameters measured in this study were organoleptic test (appearance, odor, taste, texture),proximate analysis (water, protein, fat, ash and calcium content). The results showed that the addition 8 gr of Pangasius djambal bone flourwas the best treatment, whereas the appearance was brown, attractive, whole and neat, odor was distinctive smelling cookies, fragrant and slightly smelling fish, taste was good, savory and a little taste of fish, texture was dry, solid, compact and crunchy. Based on the best proximate analysis that the addiiton 8 gr of Paraplotosus albilabrisbone flour was the best treatment (CT3), where as the value of water, protein, fat, ash, carbohydrate and calcium content was 5.71%, 25.5%, 1.7%, 2.38%, 66.66%, 1.28%, respectively.Keywords: Clarias gariepinus, Cookies, Fish Bone Flour,Pangasius djambal, Paraplotosusalbilabris
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

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
Co-Authors Abdurrahman Abdurrahman Abraham Manik Ainiwati Ainiwati Asmawati Widya Lestari Baharu Simanjuntak bayu kesuma dewa Bintal Amin Cindy kemala Sari Cut Mutiah Daffa Ramadhan Dahlia Dahlia Dandi Permai Dani Ginting Darwin Suar Bhekti Defri Ilham Desmelati Desmelati Desmita Sari Dessy Yoswaty Esti P. Sari Fahlevi Reza Fitri Yanti Franklin Yobel Sitohang Gesang Nur Ikhlas Hendra Mario Silaban Hendri Mustari Saputra Hendrik Hendrik Irvina Nurrachmi Isnaini Putri Jansen Daeli Jesika Gembira A Rajagukguk Joshbusst hamido Kevin Eka Putra Lismawati Lismawati Machasin Machasin Marwah Iwada Maya Fitri Zuly Mayer Titus Siburian Melania Syahada Merry Sukmiwati Miftahul Amalia Rizki Muhammad ArifSatrio Hutomo Novita Indriani Oktavia Rimanda Paridah Hasibuan Phopy Dwi Pratiwi Purnama Dewi Putri Wardani Rahman Karnila Rajiv Ramandha Putra Rizki Syakbana Rulinda Rulinda Suardi Loekman Sukendi Sukendi Sukirno Mus Sumarto Sumarto Suparmi Suparmi Syahrul Syahrul Tengku Muhammad Ghazali Tika Anggriani Tri Atika Sari Yance Gusriayanti Yance Gusriyanti Yoga Rakasiwi Pratama