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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.
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

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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
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.
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 %.
STUDY OF FORTIFIED BISCUIT QUALITY WITH CATFISH’S (Pangasius sp) SWIM BLADDER FLUOR Joshbusst hamido; Dewita Dewita; Sumarto Sumarto
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

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Abstract

ABSTRACT This study aims to assess the quality of biscuits fortified with catfish swim bladder flour and to determine the amount of fish swim bladder flour with the best quality biscuits. The research method was carried out experimentally with the fortification of different fish swim bladder flour, with a completely randomized design (CRD) consisting of four treatment levels, namely: without the addition of fish swim bladder flour (To), addition of 5% fish swim bladder flour. (T1). , 10% (T2), and 10% (T3).Analysis of the parameters of the organoleptic biscuits, moisture, ash, protein, fat, and carbohydrate content. The results showed that the addition of catfish swim bladder flour affected the quality of the biscuits. The swim bladder flour 5% (T1) was the best treatment to produce the quality biscuits characteristics which had a pale yellow biscuit color, a distinctive biscuit aroma, a combination of sweet and savory flavors, and a crunchy texture; the moisture content of 5.95%, ash 1.01%, 23.54% fat, 6.30% protein, and 63.42% carbohydrates.  Keywords: biscuits, swim bladder, Pangasius sp
EFFECT OF MORINGA LEAF (Moringaolefera) FLOUR ADDITION ON THE QUALITY OF MACARONI CATFISH(Pangasius hypophthalmus) Oktavia Rimanda; Desmelati Desmelati; Dewita Dewita
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

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Abstract

ABSTRACTThis study aimed to determine the effect of moringa leaf flour on the quality of macaronicatfish and increasingdietary fiber content. The research method was the experiment using a non-factorial Complete Randomized Design (CRD) with 4 levels of treatment, namelyMk0 (without moringa leaf flour), Mk1 (60 grams moringa leaf flour), Mk2 (90 grams moringa leaf flour), Mk3 (120 grams moringa leaf flour). The tested parameters were organoleptic analysis (appearance, aroma, taste and texture) and, proximate analysis (moisture content, ash content, protein content, fat content and dietary fiber content). The results showed that the addition of moringa leaf flour in macaroni catfish products had a significant effect(P<0.05) on the quality of macaroni catfish. Mk16% (60 grams) was the best treatment with green characteristics, the aroma of sufficiently fish and moringa leaves, the taste of sufficiently fish and moringa leaves, and crispy texture. The proximate value ofMk1was 6.78% moisture content, 6.42% ash content, 23.74% protein content, 41.73% dietary fiber content, and 10.55% fat content.Keywords: Catfish, macaroni,moringa leaf flour, and quality
Quality AssessmentOfRice Noodles With Fortification Of Catfish(PangasiusHyphopthalmus) Protein Concentrate Miftahul Amalia Rizki; Dewita Dewita; Suparmi Suparmi
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

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Abstract

ABSTRACTThe purpose of this research is to determine the effect of the addition catfish protein concentrate to the quality of rice noodles, so it is known the correct addition of catfish protein concentrate in processing of rice noodles,and observing the quality seen from organoleptik, moisture, protein, fat and ash contents. The design used was Completely Randomized Design non factorial which consistsof 4 treatment levels: K0 (0% catfish protein concentrate), K1 (5% catfish protein concentrate), K2 (10% catfish protein concentrate), and K3 (15% catfish protein concentrate). The parameters tested the values organoleptic and chemical analysis. Research on the level of confidence in 95% showed that organoleptic the best is K0with the characteristics of a white and very interesting (8,12), characteristics oftecture chewy, sticky and soft (8,01), characteristics of a distinctive smell rice noodle wet (8,52) and while the value of the treatment the best of catfish of protein concentrates 5% with characteristics of rice noodles wet and little smell of fish (8,79). While at the value of the chemical treatment best is the addition catfish of protein concentrates 15% it covers the water content 52,32%, high protein 22,23%, the ash 2,41% and addition catfish of protein concentrates 5% of levels of fat 0,19%. Keywords: protein concentrate, catfish, rice noodles 
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.
STUDY ON CONSUMER ACCEPTANCE OF CATFISH (Pangasius hypophthalmus) GRILLED FISH CAKE WITH DIFFERENT PROCESSING Mayer Titus Siburian; Dewita Dewita; Sumarto Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACT                The purpose of this study was to determine consumer acceptance of catfish (Pangasius hypophthalmus) grilled fish cake with different processing. The research method used was the experimental method of making the grilled fish cake with different processing, namely X1 (fried) and X2 (grilled). Then a comparative study was conducted to compare treatment using the t-test. Based on the results of research from organoleptic assessment, the catfish grilled fish cake X2 was significantly different from the catfish grilled fish cake X1 at a 95% confidence level. Viewed from the aspect of appearance X1 7.19 X2 7.44, taste X1 6.93 X2 7.46, texture X1 6.92 X2 7.13 and aroma X1 7.04 X2 7.34 in the catfish grilled fish cake X2 treatment was higher than catfish grilled fish cake X1 treatment. The processing of catfish grilled fish cake with grilled processing was most preferred by consumer acceptance with characteristics of appearance quite brilliant without mucus), taste (specific of grilled fish cake), texture (quite dense and elastic) and aroma (specific of grilled fish cake) with chemical value of ash, fat, protein, moisture, and carbohydrate content was 1.43%, 4.26%, 15.34%, 22.68%, and 53.00%, respectively. Key Words: catfish, grilled fish cake, fried, grilled