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TINGKAT KESUKAAN KONSUMEN TERHADAP IKAN BUDI DAYA AIR TAWAR Desmelati '
Berkala Perikanan Terubuk Vol 38, No 2 (2010): Juli 2010
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (656.183 KB) | DOI: 10.31258/terubuk.38.2.%p

Abstract

This study was carried to observe some of factors influencing theselection of aquacultured freshwater fishes (patin and tilapia) by consumers.Among factors observed were the knowledge, attitude and behavior ofrespondents toward the aquacultured fishes. Two hundred and fifty respondentsaged between 15-55 old were interviewed. They were randomly selected fromareas such as at popular shopping complexes, bus stations and UniversityKebangsaan Malaysia campus around Kajang and Bandar Baru Bangi. Range ofscore for “knowledge” was 0-25, attitude 0-75 and behaviour 0-40. Resultsshowed that the average score for knowledge was11.5±3.4, attitude 58.5±4.3 andbehavior 23.5±3.4 of respondent the intake of aquacultured freshwater fish.Pearson correlation’s showed relation between knowledge and level of education(r = 0.76) and behavior (r = 0.85) of respondent toward the selection and intake ofaquacultured freshwater fish in their diet.
Effect of Addition of Protein Fish Concentrates Cork (Channa striata) on Donuts Against Consumer Acceptance Ridho Fadhlil Azmi; Desmelati '; N Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This research was aimed to determine the effect of addition of snakehead fish (Channa striata) protein concentrate on donut so that the correct amount of addition of catfish protein concentrate was obtained on donut processing which preferred by consumers. The methode used in this research was experimental methode, with Completely Randomized Design (CRD) non factorial and 4 levels of treatment i.e., D1 (without addition of catfish protein concentrate), D2 (5% of catfish protein concentrate), D3 (10% of catfish protein concentrate), and D4 (15% of catfish protein concentrate) Parameter in test is acceptance of consumer test organoleptic (appearance, flavor, texture, aroma), and proximate analysis (water, protein, fat, and ash content The result of this research is the addition of 50g fish cork protein concentrate with the value of consumer acceptance to the likes (93.75%), the taste value (97.5%), the texture value (98.75%), and the aroma value (97.5%), With a water content of 21.37%, 9.78% protein content, 19.41% fat content, ash content 8.35%. Keywors: Donuts, KPI cork, donut KPI cork consumer acceptance
EFFECT OF TEMPE POWDER FORTIFICATION ON CATFISH MEATBALL (clarias gariepinus) ON CONSUMER ACCEPTANCE Aditya U Pardosi; Suardi Loekman; Desmelati '
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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Abstract

This research was intended to determine the effect of tempe powder fortification on catfish meatball (Clarias gariepinus) on consumer acceptance in different amount of concentration. The used method was experimental. Which using Complete Random Design (CRD). The used treatment of tempe powder fortification (T) are in four level which T0 (0 g), T1 (25 g), T2 (50 g), T3 (75 g), from substance of producing weight with two times repetition. The results shows that the most likes treatment by panelis depend on organoleptic parameter is T0 treatment with The characteristic criteria is clean, shines and undull color, specific fish aroma, specific catfish flavor, compact and elastic texture. Whereas the best results depend on chemichal value T3 treatment is water amount (26,70%), protein value (60,24%), fat value (2,27%), and hard fiber (1,79%).Keywords: catfish, tempe powder, meatball.
PENGARUH PENAMBAHAN GARAM TERHADAP KARAKTERISTIK DAN PENERIMAAN KONSUMER FILLET ASAP PATIN (Pangasius hypophthalmus) Tomy Andri Zulpa; Bustari Hasan; Desmelati '
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 (79.456 KB) | DOI: 10.31258/terubuk.41.2.58-65

Abstract

This research was intended to evaluate the effect of salt concentration onquality characteristics and consumer acceptance of smoked catfish. Two groups offish (fillet and whole eviscerated) were submerged into saturated brine solutions(30% w/v) for 0, 5, 15, 30, and 60 minutes until the fish meat contained 0%,0,92%, 1,46%, 2,52% and 3,33% salt respectively. The fish then were hot-smokedin smoke-house for 9 hours. The smoked fish were evaluated for product yield,chemical composition, sensory quality and consumer acceptance. Product yield,moisture and fat of the smoked fish decreased and protein composition increasedas the salt concentration increased. Smoked fish with 0,92% salt concentration hasthe best sensory quality and consumer acceptance. Moisture, protein, fat andproduct yield pf the best quality smoked fish were 12,54%, 27,45%, 26,33% and38,49% respectively.Keywords: Pangasius hypophthalmus, smoked catfish, salt concentration,product yield, sensory quality, chemical composition, consumeracceptance
THE EFFECT OF SOAKING IN SOLUTION OF BETEL LEAVES (Piper betle L.) ON THE QUALITY OF SMOKE FLAVORED CATFISH (Pangasius hypophthalmus) FILLETS Nico Siallagan; 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 aim of the study was to determine the effect of soaking catfish fillets into the solution of betel leaves on the quality of the smoke flavored catfish (Pangasius hypophthalmus). The experiment method used was composed as blocked completely randomized design. The catfish was filleted then soaked in the solution of betel leaves at varied concentrations and combined with liquid smoke for 30 minutes, and then dried at the temperature of 60oC for 2 days. Results showed that the catfish fillets soaked in solution of 30 % betel leaves combined with 7 % liquid smoke produced good characteristics and high quality of the smoke flavored catfish. It was indicated by the appearance that was clean and tidy, brown colored, very specific of smoky odor and a little bit of additional odor of betel leaves, delicious tasted, savory, feels additional betel leaves and the texture was dense, compact, and quite dry. The chemical characteristic was including moisture content 18.79% and the value peroxide 4.22 mg eq/1000g. The presence of mushrooms was detected after stored for 22 days.Keywords : catfish fillets, betel leaves, liquid smoke
STUDY OF CONSUMER ACCEPTANCE ON GRILLED CAKE FORMULATION OF FISH CAKE COATED Cyprinus carpio Ferdi Gusmanto; Mirna Ilza; Desmelati '
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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Abstract

This research war aimed to evalute the formulation of fish grilled cakeprocessing which was made from Cyprinus carpio. The parameter analysis wasorganoleptic, chemical analysis (protein content), and microbiology analysis i.e.total plate count. The method used for this research was completely randomizeddesign (CRD) with 4 levels treatment, i.e. O0 (control), O1 (25% of meat fish), O2(35% of meat fish), and O3 (50% of meat fish). The resultshowed that grilled cakeof Cyprinus carpio with O3 50% of meat fish was the best treatment. Theorganoleptic value for apperance was 3.00, taste 3.80, texture 3.16, and aroma3.50. Prohemical analysis value for protein content was 16.64, and total platecount 10.3 cel/gram.Keyword: Consumer acceptance, Cyprinus carpio,fish cake coated
EVALUASI MUTU SENSORIS DAN KIMIA IKAN ASAP YANG DIBUAT DARI IKAN BAUNG (Mystus nemurus) YANG DIBERI MAKAN DIET BERBEDA Ryan Nazmi; Bustari Hasan; Desmelati '
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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Abstract

AbstractThis research was to evaluate quality of smoke fish prepared from fish of different chemical composition. Two group of smoke fish were respectively prepared from Mystus catfish compositing high protein-low fat (protein 16.13 %, fat 10.69 %, A) and low protein-high fat (protein 14.75 %, fat 12.42 %, B). which were obtained from harvested fish of previous feeding trial. Both groups of fish were respectively fillet and cut into butterfly like cut and smoked in smoking kiln for 4 hour. The smoke fish were evaluated for smoking yield, sensory quality and proximate composition. The result indicate that there was no difference in smoking yield and sensory quality between smoking yield prepared from fish A and B, except appearance which was higher in smoking fish prepared from fish B. protein composition was higher to smoking fish prepared from fish A, however fat and moisture were higher in smoking fish prepared from fish B.Keywords : Smoke fish, Mystus catfish (Mystus nemurus), Smoking yield, sensory quality, Proximate composition, Protein, Fat
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
FORTIFICATION OF SNAKE HEAD FISH (Channa striata) FLOUR ON SEAWEED (Eucheuma cottonii) ICE CREAM TO ACCEPTANCE CONSUMER Tongam Poriaman Simatupang; Desmelati '; N Ira Sari
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 was conducted to determine the effect of fortification ofsnake head fish (Channa striata) on seaweed (Eucheuma cottonii) ice cream tocostumer acceptance. The experimental designed used in this research wasCompletely Randomized Design (CRD), with four treatments ; EK0 (seawead icecream without snake head fish flour), EK1 (seawead ice cream with 5% of snakehead fish flour), EK2 (seawead ice cream with 10% of snake head fish flour) andEK3 (seawead ice cream with 15% of snake head fish flour). The experiment wastriplicated with experiment 12 units. The treatment with 5% of snake head fishflour (EK1) was most preferable by consumer acceptance for apperance 83.75%(67 people), sense 80% (64 people), scent 68.75% (55 people) and texture 63.75%(51 people). The proximate analysis EK1 for moisture content 43.53%, proteincontent 22.69%, fat content 10.22%, emulsion 83.15% and melting time for 12.38minutes.Keywords: Ice cream, Seaweed, snake head flour
THE MANUFACTURE OF LACTIC ACID BACTERIA GROWTH CURVE IN THE ISOLATION OF KEMBUNG (Rastrelliger sp) PEDA Annisa Sharah; Rahman Karnila; Desmelati '
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 aims to study and obtain a growth curve of lactic acid bacteria (LAB)which were isolate from kembung (Rastrelliger sp.) peda. The research method useddescriptive that was to do data analysis and presented in the form of bacterial growth curve.The analysis parameters were density, pH and total plate count (TPC). Isolate 15 was anisolate that have the biggest clear zone observed on the selection using GYP + CaCO3medium. The parameters used to determine the growth curve of BAL was Optical Densitytest, pH, Total Plate Count (TPC). Isolate 15 had 4 phases of growth. Adaptation phaseoccured at the time of 0-3 hours, logarithmic phase was a phase that was appropriate phase totook a culture of BAL as a starter occurred at a time 3 to 4 hours with a 0.867 A OD values,the number of cells 1,9x109 cfu / ml, and the pH value 5 , 1. Stationary phase occured in 4-5hours. Death phase occurred during the 5-8 hours it was intend for continuous decrease inthe number of bacterial cells with the smallest value that is 0,9x106 cfu/ml.Keywords: growth curve, Lactic Acid Bacteria, Kembung (Rastrelliger sp.) peda