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STUDY OF MANUFACTURE SOLID ORGANIC FERTILIZER FROM FISHERIES WASTE Sofiyan Aditya; Suparmi '; Edison '
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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This research do at November until December 2014 at Laboratorium ofFisheries Product Technology, Laboratorium of Fisheries Result Chemical,Laboratorium of Integrate and Laboratorium Ocean Chemical Faculty of Fisheriesand Marine Science University of Riau. This research aims to get the bestformulation in manufacture of solid organic fertilizer from fisheries waste. Themethod of research is experiment method, that do manufacture of solid organicfertilizer from fisheries waste. Design in non factorial of completly randomizeddesign with different formulation, which P1 (2 kg fisheries waste), P2 (3 kgfisheries waste) and P3 (4 kg fisheries waste). The parameter test us pH, moisture2JOM : OKTOBER 2015content, total nitrogen, total fosfor and total calium. The result showed that P3 isthe best treatment in maufacture of solid organic fertilizer with average value ofpH (6,85), moisture content (32,86%), total nitrogen (2,26%), total fosfor (1,44%)and total calium (0,95%).Keyword : solid organic fertilizer, fisheries waste, formulation of fisheries waste.
EFFECT OF FORTIFICATION BLUE GREEN ALGAE (Spirulina) ON MACARONI catfish (Pangasius hyppophthalmus) ACCEPTANCE OF CONSUMER Erwinsyah '; Suparmi '; 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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This study aimed to determine the effect of fortification blue green algae (Spirulina) on macaroni catfish (Pangasius hyphophthalmus) on consumer acceptance. The method used is the experimental method, namely the experiment of making macaroni catfish with a number of different Spirulina. This study used a completely randomized design with 4 treatments and 3 replications. The treatments that M0 (without Spirulina), M1 (Spirulina 5 grams), M2 (Spirulina 10 grams), M3 (Spirulina 15 grams). The results of this study showed the addition of Spirulina for all treatments have acceptance of consumer ranged from 59.37% -83.75% where the treatment M0 (59.37), M1 (71.87), M2 (83.75), M3 (67.12). The best macaroni is that with the addition of M2 (Spirulina 10 grams) which has a 83.75% acceptance level with the characteristics of a light green color, the aroma of fish and Spirulina little felt, and compact texture. Treatment of M2 has a water content of 9.54%; protein of 10.51%; fat of 1.77% and 63.52% rehydration capacity.Keywords: Spirulina, Macaroni, Fortification
MANUFACTURE ISOLATES PROTEIN OF CARP (Osphronemus gouramy) WITH DIFFERENT pH METHODS Tika Oktasari; Suparmi '; Rahman Karnila
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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This study aimed to get protein isolate carp (Osphronemus gouramy) with different pH methods. A total of carp 10,5 kg was obtained from the modern market in Pekanbaru. The metode of this research was completely randomized design (CRD). The treatment consists of (P1 = pH 9 dan pH 4, P2 = pH 9 dan pH 5, P3 = pH 10 dan pH 4, P4 = pH 10 dan pH 5, P5 = pH 11 dan pH 4, P6 = pH 11 dan pH 5). The results showed that the treatment P6 (pH 11 dan pH 5) wich is an average of 6.44 g with the amount of yield 12.88%. Where the result of proximate lamely: water content 4.17% bb, ash content 15.29% bk, fat content 1.98% bk, protein content 80.10% bk, and carbohydrates 2.63% bk, with a total amino acid content is 61.60%, wich dominates the amino acid is glutamic acid (9.49%), lysine (8.01%), and aspartic acid (7.22%).Keywords: Carp, pH, Protein Isolate
THE EFFECT OF EDIBLE COATING FROM CARRAGEENAN ON THE QUALITY OF FRESH FEMALE MACKEREL (Rastrelliger brachysoma) DURING COLD TEMPERATURE STORAGE Slamet Nur Arifin; N Ira Sari; Suparmi '
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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This research aims to determine the effect of edible coating is made of carrageenan on the quality of fresh female mackerel during cold storage temperatures. The research was conducted in August 2014 which took place at the Laboratory of Fishery Technology, Fishery Products Chemistry, Laboratory of Microbiology and Biotechnology of Fishery Faculty of Fisheries and Marine Sciences, University of Riau. The experimental design used was a randomized block design (RBD) one factor with treatment K0 (without carrageenan), K1 (carrageenan 1 g), K2 (carrageenan 2 g), K3 (carrageenan 3 g) and K4 (carrageenan 4 g), long storage (group) is 0, 1, 2, 3, 4 weeks. Quality parameters are observed organoleptic test, TVB and pH. Research results carrageenan edible coating made with the best treatmentis the treatmen K2 (carrageenan 2g) seen from the results of organoleptic value with the average value of the eye(6.64), the body surface mucus(6,60), the meat/color (6,48), smell (7.36), texture (6.56), the value of TVB (32 mgN/100g) and pH value (7.05).Keywords: edible coating, carrageenan, female mackerel.
PENDUGAAN MASA KADALUWARSA DENDENG LUMAT IKAN PATIN (Pangasius hypophthalmus) PADA KEMASAN ALUMINIUM FOIL Elita Suryani Gultom; Dahlia '; Suparmi '
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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The research was to estimate the shelf life of catfish dendeng stored at room temperature (270C) and refrigerated temperature (50C). About 15 kg catfish weighing 600-800 gr each was obtained from a fish market in Pekanbaru. Two groups of dendeng prepared from catfish meat and the products were packed in aluminium foil and stored respectively at room temperature and refrigerated temperature for 49 days. Changes in the quality were analysed for peroxide value and moisture; and the shelf life was estimated by peroxide value and moisture using Arrhenius method. The results indicated that the shelf life of dendeng stored at room temperature and refrigerated temperature had a shelf life of 19,68 days and 26,69 days respectively. Peroxide value the dendeng stored at room temperature and refrigerated temperature at rejection was 21,17 and 18,82 meq/ 1000 g sample respectively; and moisture was 10,904% and 10,867% respectively.Key words : dendeng, shelf life temperature, arrhenius, peroxide, moisture
THE STUDY OF JELAWAT FISH SAUSAGE FORMULATION (Leptobarbus hoeveni) BY USING DIFFERENT DOSE OF TAPIOCA FLOUR ON CONSUMER ACCEPTANCE Napsarina '; Suparmi '; Dewita '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The purpose of this research was to determine the formulation of jelawat fish sausage (Leptobarbus hoeveni) by using different dose of tapioca flour on consumer acceptance. The method used in this research was experimental method with completely randomized design (CRD) non factorial by given different dose of tapioca flour (treatment), S0 (without tapioca flour), S1 (5% tapioca flour), S2 (10% tapioca flour), S3 (15% tapioca flour). Based on consumer acceptance, it can be concluded that jelawat fish sausage by using 5% tapioca flour more preferable by consumer acceptance, with criterias (3,36) odor (3,30) texture (3,40)and taste (3,30). Furthermore, the proximate value was water content(66.03%), protein content(13.68%), fat content (12.35%), ash content (2.64%) and carbohydrate content (5.30%).Kata Kunci : sausage, fish jelawat, tapioca flour, consumer acceptance
THE EFFECT OF THE ADDITION OF SNAKEHEAD FISH (Channa striata) PROTEIN CONCENTRATE ON THE QUALITY OF SEMPRONG CAKE Angga Wijaya; Sukirno Mus; Suparmi '
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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This research was aimed to evaluate the effect of addition snakehead fish (Channa striata) protein concentrate on the quality of semprong cake. The method used was experimental and composed as completely randomized design (CRD). The treatment was the addition of snakehead fish protein concentrate, which was varied at 4 levels, (K0) original addition of snakedhead fish protein concentrate, addition of snakehead fish protein concentrate 5% (K1), addition of snakehead fish protein concentrate 10% (K2), addition of snakehead fish protein concentrate 15% (K3), snakehead fish protein concentrate addition percentage calculated by weight of rice flour formulation. The parameters used organoleptic evaluation, and proximate composition. The best treatment seen from organoleptic test K3 the addition with snakehead fish protein concentrate is 15%, with organoleptic value (K3 shape 3.56, K3 texture 3.48, K3 flavor 3.68, K3 taste 3.66), and proximate is water content K3 4.5%, protein content K3 21.62%, fat content K35.32%.Keywords: Channa striata, Fish Protein, Concentrate Semprong Cake, Quality Assessment
STUDY ACCEPTANCE OF CONSUMER ON ATOM FORTIFIED CRACKERS FISH BONE MEAL OF MILKFISH (Chanos chanos) Helmi Rialdi; Dewita '; Suparmi '
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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This research was aimed to determine the effect atom fortified crackers fish bone meal of Milkfish (Chanos chanos) on consumer acceptance atom crackers and to determine the best amount fish bone meal on processing atom crackers of Milkfish. The method was used experiment with a Completely Randomized Design (CRD) non factorial. The parameters were observed organoleptic test, moisture content, ash, calcium and phosphor. The results is showed that based on parameters tested, so the best treatment on crackers atom is used formulation bone meal of Milk fish 50g with the caracteristic a golden yellow; typical aromatic atom crackers; typical atom crackers tasted: the texture are dry and crispy, with the chemical composition are 5.36% moisture content, 3.69% ash, calcium and phosphor are 5257.11 mgCa/100 gr, 1164.48 mgP/100 gr respectively.Key words : Milkfish, atom crackers, fish bone meal, consumer acceptance
THE EFFECT OF DIFFERENT SALT CONCENTRATION ON CHOLESTEROL OF WHITE SHRIMP (Penaeus indicus) DURING BOILING PROCESSED Rommy Novrihansa; Rahman Karnila; Suparmi '
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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ABSTRACTThis study was intended to evaluate the effect of salt concentration on cholesterol of whiteshrimp during boiling processed. There were 2 step in this study: 1) Analyze the cholesterol andnutrition (protein, fat, moisture) of the fresh white shrimp meat. 2) Analyze the cholesterol andnutrition (protein, fat, moisture) of boiled white shrimp. The white shrimp was boiled with differentsalt concentration for R0,R1,R2 and R3 was 0%,1%,2% and 3% respectively. The result showedthat cholesterol and nutrition (protein, fat, moisture) of fresh shrimp was 134,05 mg/100g, 17,72%,2,42%, 76,14% respectively. The percentage of fresh white shrimp meat was 58,19% on wholeshrimp, and 41,41% on waste of shrimp. The cholesterol measured for R0,R1,R2 and R3 was115,22 mg/100g, 93,78mg/100g, 71,31mg/100g, and 44,48mg/100g respectively. Meanwhile, thenutrition measured to boiling processed with different salt concentration for protein content was17,53%, 15,65%, 12,99%, 10,77% respectively. Fat content was 2,80%, 1,74%, 1,71%, 0,54%respectively. Moisture content was 75,69%, 74,22%, 72,04%, 70,39% respectively.Keyword: Salt, Cholesterol, White Shrimp (Penaeus indicu).
THE EFFECT OF BY CATCH FISH ADDITIONIN CASSAVA (Manihot esculenta crant) NUGGET PREPARATION ON CONSUMER ACCEPTANCE Okto Oloan F Simarmata; 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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This study was intended to evaluate the consumer acceptance on cassava nugget was added with trash fish meat. Trash fish consist of Rastrelliger sp, Epinephelus bleekeri, Engraulidae and Eleutheronema tetradactylum. Those fish was taken from fishermen in Sibolga. The fish was eviscerated and minced. Four types of nugget were prepared from a mixture of cassava 45,10%,tapioca flour 6,76 %, egg 45,10 %, msg (Monosodium glutamate) 0,23 %, white onion 1,35 %, salt 1,01 %, sugar 0,45 % and each types of the nugget was added with fish meat at a level of 0%, 10%, 20% and 30%. The nugget was evaluated for consumer acceptance. The nugget added with 30% fish meat was the most preferable. Moisture, protein and bacterial count of the nugget was 47,03%, 11,76%, and 4,1 respectively.Keywords: Cassava, by catch fish, consumer acceptance