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All Journal Jurnal Perikanan dan Kelautan Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan JURNAL AGROINDUSTRI HALAL
Ira Sari
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Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences

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A study on consumer acceptance of wet noodles added with freshwater mussel flour (anodonta sp) ', Destiawati; ', Dahlia; Sari, Ira
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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Abstract

This research was intended to evaluate the consumer acceptance of wetnoodles added with freshwater mussel flour. Four types of wet noodles wereprepared from a mixture of wheat flour, eggs, salt, water, vinegar, onion, garlic,celery leaves, and backing soda the mixure were asked with freshwater musselflour at a level of 0%, 5%, 10% and 15% of the wheat flour weight. Wet noodleswas evaluated for consumer acceptance, moisture, protein and bacterial count. Theresult showed that wet noodles added with 5% of freshwater mussel flour was themost preperable by consumer. Moisture of wet noodles added with freshwatermussel 0%, 5%, 10% and 15% was 61,59%, 58,67%, 57,73% and 55,42%respectively; protein was 2,46%, 9,06%, 11,72%, 15,03% respectively; andbacterial count was 4,35 x 102 sel/g, 4,3 x 102 sel/g, 3,2 x 102 sel/g and 2,4 x 102sel/g respectively.Keyword: Wet noodles, freshwater mussel, flour, consumer acceptance
THE EFFECT OF DIFFERENT PACKAGING MATERIALS ON QUALITY SEAWEED SWEETS (Eucheuma cottonii) DURING STORAGE AT ROOM TEMPERATURE Ria S, Imay Christina; Sari, Ira; ', Dahlia
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 study was intended to examine the effect of different packaging materials on quality of seaweed sweets during room temperature storage. About 250 g seaweed which was taken from a fish market in Pekanbaru was prepared for seaweed sweets with addition of 125 g palm sugar and 20 g cinnamon. The sweets was packaged in 3 different types of packaging materials, HDPE, LDPE, PP and stored for 14 days at room temperature. The product were evaluated for sensory quality, moisture, reducing sugar, and fungi every 0, 7 and 14 days. The results indicate that the seaweed sweets packed with HDPE had the best quality during storage and its quality was still acceptable up to the end of a storage. Moisture and reducing sugar of the seaweed sweets were 31,57%, 44,79% respectively. The species of fungi found on the product was Aspergillus sp.Keywords : Seaweed, sweets, palm sugar, cinnamon, moisture, reducing sugar, packaging, fungi
THE EFFECT OF ASCORBIC ACID ON THE QUALITY CHANGES OF TILAPIA ABON (Oreocromis niloticus) DURING ROOM TEMPERATURE STORAGE ', Nurmalia; Sari, Ira; ', Syahrul
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 research was carried out to evaluate the effect of ascorbic acid on quality changes of tilapia abon during room temperature storage. Tilapia weighing 400-600 g each was taken from a fish market in Pekanbaru. Three fish abons prepared from the fish meat were respectively added with ascorbic acid : 0% (A0), 2 g (A1) and 3 g (A2) of the fish weight. The fish abon were packed in HDPE plastic bag and kept at room temperature for 60 days. The quality changes were evaluated for sensory quality, moisture, fat, peroxide value and mould every 0, 30 and 60 days. The result indicated that the quality of A1 and A2 was more stable than that of A0. Both abons were still acceptable up to 60 day storage while A0 was rejected at 30 day storage. Peroxide value of the abon at initial to the end of storage was 1.68-10.62 meq/1000 g sample for A0, 0.78-7.96 meq/1000 g sample for A1 and 0.50-5.86 meq/1000 g sample for A2. Moisture at initial to the end of storage was 2.78-9.15% for A0, 2.96-6.12% for A1 and 3.08-7.97% for A2. Fat at initial to the end of storage was 24.19-3.89% for A0, 21.63-27.20% for A1 and 20.23-26.36% for A2.Keywords: Oreocromis niloticus, sorbic acid, tilapia abon, storage
EFFECT OF ADDITION OF PANDAN LEAVES (Pandanus amaryllifolius) EXTRACT ON CARRAGEENAN PUDDING Oktari, Arles; Sari, Ira; Dewita, Dewita
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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 ABSTRACT This study was aimed to effect of addition of pandan leaves (Pandanus amaryllifolius) extract on carrageenan pudding and produce carrageen pudding which has the distinctive color and odor of Pandan leaves on the manufacture of carrageen pudding and to find out the exact concentration of Pandan extract in the manufacture of carrageen pudding. Based on the research, the effect of addition of pandanleavesextract on carrageen pudding gives the color and the peculiar odor of pandan leaves, very significant effect on organoleptic value, water value, ash value, and carbohydrate value. The treatments were treated with 4 treatment levels: P0 (without pandan extract), P1 (30 ml of pandan extract), P2 (35 ml of pandan extract), P3 (40 ml of pandan extract). The results of selected carrageen pudding was the addition 40 ml of pandan extract with value of appearance (very greenish) 8.41, taste (sweet) 7.24, aroma (very fragrant of pandan aroma) 7.88, texture (solid) 7. 53, and chemical values of water content 19.27%, ash content 3.31%, and carbohydrate content 33.99%. Keywords: Pandanus amaryllifolius, pudding, carrageen
STUDI PENERIMAAN KONSUMEN TERHADAP ABON NILA (Oreochromis niloticus) DENGAN PENAMBAHAN JAMUR TIRAM PUTIH (Pleurotus ostreatus) Alik, Agustinus Tato’; Sukmiwati, Mery; Sari, Ira
Jurnal Perikanan dan Kelautan Vol 19, No 1 (2014)
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.19.1.1-12

Abstract

This research was carried out to evaluate consumer acceptance of tilapia abon fortified with white oyster mushroom. Tilapia weighing 400-600 g each was taken from a fish market in Pekanbaru. Four types of fish abons were prepared from the fish meat which was fortified with white oyster mushroom 0%, 25%, 50%, and 75% of the fish weight. The fish abons were eval-uated for consumer acceptance by 80 panelist. The results indicated that the fish abons fortified with 25% white oyster mushroom was the most acceptable by consumer. Moisture, protein, fat, and crude fiber of the fish abon was: 5.83%, 33.79%, 29.03%, and 1.49% respectively. 
THE UTILIZATION OF TUNA BONE FLOUR (Thunnus sp) ON THE QUALITY OF ARAI CHIPS Sulistia, Yosi; Sari, Ira; Iriani, Dian
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            This research aims to determine the effect of adding tuna bone flour to the quality of arai chips and to determine the quality content of organoleptic, proximate, and calcium in arai chips. The treatments given consisted of (T0) without 0% bone flour, (T1) giving 5% of tuna bone flour, (T2) giving 10% of tuna bone flour, and (T3) giving 15% of tuna bone flour. The analysis parameters observed were the organoleptic quality test (appearance, aroma, taste, and texture), proximate test, and calcium test. The addition of tuna bone flour 5% (25 g) (T2) resulted in the best arai chips with a characteristic color value of 7.91 (slightly brownish yellow), aroma 7.77 (slightly have kind of bone flour aroma), taste 7.85 (a little bone flour taste), and texture 7.96 (crispy) with moisture, ash, protein, fat, carbohydrate (by difference), and calcium content was 3.39%, 6.81%, 5.52%, 42.12%, 45.55% and 1.11%, respectively.Keywords: arai chips, quality acceptance, tuna bone flour
THE EFFECT OF ADDING LIQUID SMOKE ON THE FLAVOR OF FRIED BILIH FISH (Mystacoleucus padangensis Blkr) Nurdintaher, M. Rafian; Leksono, Tjipto; Sari, Ira
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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ABSTRACTThe research aimed to analyze the effect of adding liquid smoke on the flavor of fried Bilih fish. The method used was experimental by immersing Bilih fish into theliquid smoke at different concentration and soaking time. The research was composed to Completely Randomized Design (CRD) with one factor. The parameters are including organoleptic (i.e. appearance, odor, flavor, texture) and proximate analysis (i.e.water, ash content, lipid, protein). The result showed that the use of different amount of liquid smoke has an impact onto the flavor of fried Bilih fish. The best treatment was showed by immersing Bilih fish into liquid smoke at the concentration of 2% for 5 minutes. The best product was shown by the colour performance of bright brown, a bit of liquid smoke smell and flavor, and crunchy texture. The content of water was 2,6%, the ash was 15,2%, the lipid was 43,4% and the protein was 21,5%.Keywords: Bilih fish, flavor, liquid smoke, Mystacoleucus padangensis Blkr
CHARACTERISTICS OF COOKIES FORTIFIED WITH 2 GRAM Chlorellasp. POWDER Aulia Faradila; Suparmi Suparmi; Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 2 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT            This study aimed to determined the effect of cookies fortified with 2gram Chlorella sp. powder on cookies on consumer acceptabilityand nutritional value of cookies Chlorella sp. This research method was experimental and descriptive, consisted of the manufacture of Chlorella sp. powder and the manufacture of cookies Chlorella sp. The test parameters observed were organoleptic and proximate. The results showed that the characteristics of the cookies Chlorella sp. light green color, slightly fragrant cookies, crunchy texture, and sweet taste with nutritional value of protein equal to 9,78%, fat 25,27%, water 3,13%, ash 1,56%, and carbohydrates 60,26%.Keywords: Chlorella sp., Cookies, Nutritional value, Consumer acceptability
YIELD TEST OF FRESHWATER MICROALGAE POWDER Chlorellasp. ON BASAL MEDIUM Harifa Syah Putra; Dian Iriani; Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT            Chlorella sp. is a type of green microalgae because it contains chlorophyll a and b and has high nutrition. The growth of these organisms uses various media, one of which is basal medium;meanwhile, there is still little information about the amount of freshwater Chlorella sp. powder produced in the cultivation of the basal medium. The purpose of this study was to determine the yield content of freshwater microalgae Chlorellasp.which was cultivated in basal medium. This research method is experimental and descriptive which consists of three stages, namely sterilization of tools, manufacture of basal media and harvesting of Chlorella sp. Parameters observed consisted of growth and total yield of Chlorella sp.powder. The results showed that the highest number of Chlorellasp. was found on the 12th day of cultivation (2.28 x 106 cells/mL) with the characteristics of the Chlorellasp. powder produced having a smooth texture and dark green color. The yield obtained was 18.36 g (wet weight) and 1.95 g (dry weight). Therefore, the powder of Chlorellasp. can be used for further use as a functional food source.Keywords: Chlorella sp., Basal media, Growth, Yield
STUDY ON MANUFACTURING OF REBON SHRIMP PROTEIN HYDROLYSATE (Acetes erythraeus) USING BACTERIA Lactobacillus plantarum WITH DIFFERENT CONCENTRATIONS Ibrahim Teguh Prawira; Suparmi Suparmi; Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT Rebon srimp (Acetes erythraeus) is one of the aquatic commodities that has huge potential, due to its abundance in Rohil Regency which has not been utilized optimally. This study examines the potential of protease enzymes from lactic acid bacteria (Lactobacillus.plantarum) as an alternative in the hydrolysis process. The purpose of this study was to determine the best concentration of bacteria L. plantarum in the manufacture of rebon shrimp protein hydrolysate and to determine the quality of the produced rebon shrimp hydrolysate. The method used in this research is experimental, namely by refining, fermentation and hydrolysis with different concentrations consisting of 3 treatment levels, namely P1  (15%), P2 (20%), and P3(25%). The results of the research obtained the best treatment is P3 treatment with the use of bacteria concentration L. plantarum of 25% produces the chemical composition of the hydrolysate rebon covering of moisture content 81.41% ww, ash content of 1.15% dw, fat content 6.98% dw, protein content is 82.17% dw, and the resulting pH value is 5.1. The results of the analysis of the types and levels of amino acids in treatment P3 (L. plantarum 25%) produced 9 types of essential amino acids with the highest amount, namely leucine (1.298%) and 8 non-essential amino acids, namely glutamic acid (2.058%), then the enzyme treatment protease frombacteria L. plantarum can be an alternative in the hydrolysis process. Keywords:Aceteserythraeus; L. plantarum; chemical composition; amino acids
Co-Authors ', Dahlia ', Destiawati ', Nurmalia ', Syahrul Afsri Rahmadanis Alik, Agustinus Tato’ Amanda Ariela Kalungga Aulia Faradila Bustari Hasan Dewita Dewita, Dewita Dian Iriani Era Yuliana Fahrul, Muhammad Hagairim Sagala Harifa Syah Putra Ibrahim Teguh Prawira Imay Christina Ria S Jekson Alatas K. Sianturi Mery Sukmiwati Mirna Ilza Mohd. Ramadhani Muhammad Fahrul Nurdintaher, M. Rafian Oktari, Arles Rika Yuhalmiana Siregar Sapriono Sapriono Sukirno ' Sulistia, Yosi Suparmi Suparmi Syahrul ' Syahrul Syahrul Tjipto Leksono