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All Journal Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Unri Conference Series: Community Engagement JURNAL AGROINDUSTRI HALAL
N Ira Sari
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Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Earth & Planetary Sciences Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences

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The effect of different fermentation medium on quality of fermented common snake head (channa striata) Bekasam Sari, N 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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This research was intended to evaluate the quality of fermented snake head using different fermentation starter. The fish weighting 800-1000 each was eviscerated, washed and salted at a level of 30% for 48 hours. The fish then was added with roasted rice flour at a level of 50% of fish weight. The mixture then grouped into 3 groups (500g/group) and each group was added respectively with 25% of a liquid of fermented bamboo shoot (B2), 25% phyloric caeca (B3) and withant medium (B1). The mixture was fermented for 7 days. The fermented fish was evaluated for sensory quality, pH and lactie acid bacteria count. The result showed that the quality of fermented snake head added with phyloric caeca (B3) was the best in sensory quality. pH and lactie acid bacteria count of the fermented fish at the end of fermentation was 5,48 and 4,9 x 105 cell/gram respectively for (B1), 4,94 and 28,51 x 105 cell/gram respectively for (B2) and 4,72 and 62,57 x 105 cell/gram respectively for (B3).Kata kunci: Channa striata, bekasam, bamboo shoot, phyloric caeca,
Fortification of freshwater mussels flour in bakpao wrap processing Hayati, Mardiah; Sari, N Ira
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 was conducted to determine the effect of fortification freshwater mussels.The method used in this study was experimental method, namely the production of bakpaowrap with fortification of different freshwater mussels flour 0; 5%; 10%; and 15%, 20%.Observations were organoleptic (appearance, taste, aroma, texture) and proximate analysis(moisture, protein, fat, ash, carbohydrates). The results showed that treatment B1 (5%addition of freshwater mussels flour) was the best treatment for organoleptic parameterswith consumer acceptance rate 93.8% with 4.75% criteria likes and dislikes. With a watercontent of 31.59 value, protein 21:21, ash 2:54, fat 5.89, carbohydrates 38.77.Keywords: freshwater mussels, freshwater mussels flour, bakpao wrap
THE CONSUMER ACCEPTANCE TOWARD CARP FISH (Cyprinus carpio) NANIURA WITH DIFFERENT JUNGGA LIME (Citrus hytrix DC) Pasaribu, Rollen M; ', Edison; Sari, N Ira
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 held on january 2015 at Technology of Result FisherLaboratory, Chemical of Result Fishery, Fisheries and marine science faculty,Riau university. This research aims to understand consumer acceptance towardCarp fish (Cyprinus carpio) naniura with different Jungga Lime. The researchmethod used experiment method, that was do carp fish naniura produceexperiment series with different jungga lime. The design was completelyrandomized design non factorial that was addition of different jungga lime consistfrom 3 degree that were jungga lime 110 ml (A1), 130 ml (A2), 150 ml (A3) in 3hours fermentation with 9 fish. The result of this research showed the most likeorganoleptic by consumer was jungga lime 110 ml (A1) with average preferencevalue ( 3,15 ), taste ( 3,04) aroma ( 3,24), texture ( 3,07), water content ( 73, 91),protein content ( 11,51), fat content ( 2,75), pH value ( 6,70).Keywords: Jungga lime, carp fish (Cyprinus carpio), consumer acceptance
THE EFFECT OF THE ADDITION OF CARRAGEENANON THE FISH NUGGET JAMBAL SIAM (Pangasius hypophthalmus) Sanjaya, Boy; Sari, N Ira; Loekman, Suardi
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 study was aimed to determine the effect of the addition of carrageenan on the quality of fish nuggets jambal siam (Pangasius hypophthalmus), assessed by using the organoleptic and chemical analyses. The method used was experimental with a completely randomized design (CRD) consisted of 4 levels of the treatment, namely, A0 (nuggets without the addition of carrageenan) as a control, treatment A1 (nugget with the addition of carrageenan 0.5%), treatment A2 (nugget with the addition of 1%), and treatment A3 (nugget with the addition of carrageenan 1.5%). The results showed that the addition of carrageenan 0.5% (A1) was the best treatment, indicated by the organoleptic characteristic neat appearance intact golden yellow, aroma slight smell of fish, a little flavor of the fish and savory, chewy texture compact and solid. It contained water 56.21% and protein 19.60%.Keywords : Nugget, Carrageenan, Fish jambal siam
Study on the Effect of Oyster Mushroom Flour Addition on The Quality of Mackerel Tuna (Euthynnus affinis) Meatball Nefitri, Allenty; Sari, N Ira; ', Sumarto
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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This research was aimed to study the effect of oyster mushroom flour addition on mackerel meatball quality. The research design used was completely randomized design (CRD) non factorial which consisted of 4 treatments: without oyster mushroom flour (T0), 2% of oyster mushroom flour (T1), 4% gram oyster mushroom flour (T2) and 6% oyster mushroom flour (T3). The parameters used were sensory analyses, chemical analysis, and fiber content. The results showed that oyster mushroom flour addition to mackerel meatball processing affected on the appearance, texture, taste and chemical characteristic, however did not affect on the aroma and folding test value. The best treatment was addition of 4% oyster mushroom flour (T2), which was showing the sensory characteristic of intact and clean appearance with bright white cream color, the fish aroma was not strong, elastic and solid textured, and delicious fish tasted. The product contained 67.52% water, 2.91% ash, 16.08% protein, 2.59% fat and 3.0% fiber.Keywords: mackerel tuna fish, meatball, oyster mushroom flour
THE EFFECT OF ADDITION THE DIFFERENT CONCENTRATION OF TAPIOCA FLOUR ON CONSUMER ACCEPTANCE OF SURIMI CATFISH (Clarias gariepinus) FISHBALL Indra, Renol Wisma; ', Dewita; Sari, N Ira
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 aimed to determine the effect of addition the different concentration of tapioca flour on consumer acceptance of surimi catfish (Clarias gariepinus) fishball. The methode for this research was experimental methode with completely randomized designed non factorial with 4 treatments: B0 (without addition tapioca flour), B1 (15% of tapioca flour), B2 (20% of tapioca flour), and B3 (25% of tapioca flour). The parameter test was organoleptic and proxsimat analysis. The results showed that the addition 75 g (15% of tapioca flour) on fishball was the best treatment and most preferable by consumer acceptance, where as the fishballs have the criterias: appearance (good and nice, grayish white in colour); texture (chewy, compact and elastis); aroma (typical fishball and slightly fishy smell); and flavor (fish flavor and seasoning tested); with moisture content 68.84%, protein content 14.09% and fat content 0.58%.Keyword: Catfish, consumer acceptance, fishball, surimi.
THE EFFECT OF JACKFRUIT ADDITION (Artocarpus heterophyllus) ON CATFISH ABON (Pangasius hypophthalmus) TO THE CONSUMER ACCEPTANCE Nurjanah, Siti; Sukmiwati, Mery; Sari, N Ira
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 conducted to determine the effect of jackfruit on catfish abon to consumer acceptance. The method used was experinmental completely and randomized design (CRD) that consists of 4 treatment levels: A0 (control: catfish abon without the addition of jackfruit), A1 (addition of jackfruit 20%), A2 (addition of jackfruit 40%), A3 (addition of jackfruit 60%). The parameters tested were organoleptic and proximate. The results showed that the addition of jackfruit 120 g (40%) in catfish abon was the best treatment and most preferable by 76 panelist (95%). Characteristics such a light brown color, distinctive aroma of fish began to decrease and not fishy, fibers texture soft were smooth and dry, savory taste and medium sweet, catsfish abon with jackfruit addition has 1.78% moisture, 22.03% protein, 13.53% fat, 3.20 % ash.Keywords: addition of jackfruit, catfish abon, consumer acceptance, chemical composition.
THE EFFECT OF Chlorella sp FLOUR FORTIFICATION ON THE QUALITY OF DODOL ADDED WITH SEAWEED (Eucheuma cottoni) Miranda, Angger; ', Syahrul; Sari, N Ira
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 study aimed to determine the effect of Chlorella sp flour fortification on the quality of dodol added with seaweed (Eucheuma cottoni) with organoleptic, and chemical. The method used was an experimental method and design as completely randomized design (CRD). The treatment fortification flavour Chlorella sp with consist four taraf, the taraf is (C1) Chlorella sp without flavour, (C2) 2 gram Chlorella sp fortification flavour, (C3) 4 gram Chlorella sp fortification flavour, (C4) 6 gram Chlorella sp fortification flavour. The parameter test of the reseach is organolephtic and chemical.The result of the reseach is 2 gram Chlorella sp fortification flavour showed the best of the treatment, with the characteristic is shiny, green and tidy (7.91), aroma typical of dodol and slightly smelly Chlorella sp (7.99), flavor sweet and a little taste of Chlorella sp (7.96), chewy textures and not sticky chewed (8.28). It contained of water 3.60%, protein 28.52%, fat 21,60% and crude fiber 1,32%.Keywords: Eucheuma cottoni, Chlorella sp, dodol.
QUALITY ASSESSMENT ON INSTANT PORRIDGE OF SNAKEHEAD (Channa striata) FISH PROTEIN CONCENTRATE FLOUR FORTIFIED WITH Chlorella sp. DURING STORAGE AT ROOM AND COLD TEMPERATURES Josua, Victor; ', Syahrul; Sari, N Ira
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The research aimed to assess the quality of instant porridge snakehead (Channastriata) fish protein concentrate (FPC) fortified with Chlorella sp. flour during storage atroom and cold (5 0C) temperature. This experimental research was began with preparing FPCinstant porridge added with 2% Chlorella sp. flour and then stored at room (B1) and cold (B2)temperature and observed the quality changes during storage on 0, 7, 14, 21, 28 days. Qualityparameters assessed were the proximate analysis, peroxide value, total of mold and sensoryanalysis. The results of quality assessment of instant porridge during storage showed that thewater content, fat content, peroxide value and total mold colonies on both B1 and B2treatments at the beginning up to the end of the storage were 6.99 - 7.30 %; 3.63 - 4.28%;11.97 - 5.98 meq / 1000 g; and 1,8x102 - 1,3x102 cfu/g, respectively. The sensory evaluationshowed no difference in the appearance and consistency but there was a difference in aromaon B2 which tend to be rancid.Keywords : Instan porridge, fish protein concentrate, quality
THE EFFECT of Chlorella sp FLOUR FORTIFICATION on THE QUALITY of COOKIES ADDED WITH HEAD SNAKE (Channa striata) FISH PROTEIN CONCENTRATE ', Helwana; ', Syahrul; Sari, N Ira
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This study aimed to determine the effect of Chlorella sp flour fortification on the quality of cookies added with head snake (Channa striata) fish protein concentrate with organoleptic, chemical and microbiological and to find out how many fortified Chlorella sp best in Fish Of Channa Striata protein concentrate. The method used was an experimental method and design as completely randomized design (CRD). The treatment fortification flavour Chlorella sp with consist four taraf, the taraf is C1 (Chlorella sp without flavour), C2 (2 gram Chlorella sp fortification flavour), C3 (4 gram Chlorella sp fortification flavour), C4 (6 gram Chlorella sp fortification flavour). The parameter test of the reseach is organolephtic, proximat, and coloni bacteria total.The result of the reseach is 2 gram Chlorella sp fortification flavour showed the best of the treatment, with the characteristic is green, intact and tidy (8.1), aroma slightly smelly chlorella sp (7.9), flavor tasty, savory and a little taste of chlorella sp (7.8), hollow textures and less crunchy (8.5). It contained of water 3.60%, protein 28.52%, fat 21,60%, ash 1.30% and total bacteria 3.1 x 103 Cfu / g).Keyword: Channa striata, Chlorella sp., cookies, Fish Protein Concentrate
Co-Authors ', Dewita ', Edison ', Helwana ', Syahrul Allenty Nefitri, Allenty Alvin Hadi Martha Andarini Diharmi Anissa El Ramadhani Boy Sanjaya, Boy Bustari Hasan Christine Natalia Hutapea Cindi Harta Yuliana Dahlia ' Dahlia Dahlia Dahlia Dahlia Dahlia Dahlia Deby Octavian Desmelati ' Dian Iriani Dian Monica Hutasoir Edison ' Edison Edison Evrin Septyanti Faisal Muhammad Fandi Santoso Febriani Melisa Sinurat Fitra Suzanti Gaol, Ade Usbet Lumban Hermanto, Putra Rio Ismiana ' Josua, Victor Lisa Mayanti Simanjuntak Lisa Nurharyati Mardiah Hayati, Mardiah Mardiana A Bakkara Mariani Harahap Mery Sukmiwati Miranda, Angger Mirna Ilza Nahot Tua Sitohang Nelda wati Nelsi Fibentia Noprianto Noprianto Nurkadri Lubis Pipit Pasaribu Rafika Apriany Raja Anita Lufhiana Raja Tayib Reinaldy Pangestu Renol Wisma Indra, Renol Wisma Ridho Fadhlil Azmi Rollen M Pasaribu, Rollen M Santhy Wisuda Sidauruk Siti Nurjanah Slamet Nur Arifin Suardi Loekman Sukirno Mus Sumarto ' Sumarto Sumarto Sumarto Sumarto Suparmi ' Suryana Suryana Syahrul ' Syahrul Syahrul Tayib, Raja Teddy Hario Pirmanda Tjipto Leksono Tongam Poriaman Simatupang Trisla Warningsih Vivi Alfionita Weni Kurnia Sari Wiwi Solvia Siahaan Zainuddin Nasution