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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 AMOUNT OF SALT ADDED ON THE QUALITY OF TILAPIA FISH(Oreochromis niloticus)BEKASAM Nahot Tua Sitohang; N Ira Sari; Tjipto Leksono
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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ABSTRACTThis study aimed to observe the influence of the addition salt at the different concentrations on the quality of tilapia fish (Oreochromis niloticus) bekasam. The research method used was experimentalcomposed for non factorial complete randomized design (CRD). The treatment conducted was the addition salt at the different concentrations (5%, 10%, 15%, and 20%) in fish fermentation to produce bekasam. Parameters used in the study were sencory evaluation, pH, salt content, total plate number of bacteria, and total of lactic acid bacteria. The results showed that the highest quality of bekasam wasproduces by the addition of salt at concentration 15% of the fish weight. It was indicated by the highest organoleptic value, showed by the score of appearance (6.0) with interesting characteristics and brownish color, taste (6.1) with specific and typical tasteof fermented fish, odor (6.6) with the specific and typical taste of fermented fish odor, and distinctive features of texture (6.6) with chewy and solid textured. The chemical characteristics of the best bekasam were showing the calue of pH 4.64 and the content of salt 0.87. Meanwhile, the characteristics of microbiology were showing the total aerobic bacteria 2.2 x 104Cfu/ g and total lactic acid bacteria 3.5 x 105Cfu/ g.Keywords : Bekasam, Fermentation, Oreochromis niloticus, Salt
A COMPERATIVE STUDY OF MACKEREL TUNA AMPLANG WITH ADDITION OF SEAWEED FLOUR (Eucheuma cottonii) Weni Kurnia Sari; N Ira Sari; Tjipto Leksono
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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ABSTRACTSeaweed flour has a high dietary fiber content which is good for food production. This study aims to determine the differences in levels of fish amplang (mackerel tuna) fiber added and without addition to seaweed flour. The research method was carried out experimentally by comparing the fish amplang with the addition of 1% seaweed and without the addition of seaweed flour. The results showed that the addition of seaweed flour gave a significant difference to the value of fish amplang fiber. The fiber content of fish amplang with the addition of seaweed flour reached 5.79% and without the addition of seaweed, flour was 2.64%.Keywords: seaweed flour, Eucheuma cottonii, mackerel tuna, fish amplang
THE EFFECT OF DIFFERENT MOUNT ADDITION OF SEAWEED (Eucheuma cottonii) FLOUR TOWARD CHARACTERISTICS OF CATFISH (Pangasius hypophthalmus) NUGGET QUALITY Raja Anita Lufhiana; Sumarto '; N Ira Sari
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 research was aimed to obtain the best amount of seaweed (Eucheuma cottonii) flour in processing of catfish (Pangasius hypophthalmus) nugget from organoleptic quality, folding test, and chemical analysis aspects. The experimental methode was used in this research, with treatment N0 (control), N1 (addition 50g of seaweed flour), N2 (addition 100g of seaweed flour), N3 (addition 150g of seaweed flour). Based on parameters tested, the best treatment was the catfish nuggets with addition 50g of seaweed flour. The characteristics of such a ligh brown, fish flavor more pronounced, aroma of fish, solid texture, compact, and chewy with 58,62% of moisture content, 13,92% of protein content, 7,65% of fat content, 2,15% of ash, 9,15% mg/100g calcium, and 3,6 of folding test.Keywords: Nugget, Eucheuma cottonii, Pangasius hypophthalmus, Seaweed flour, Quality
FORTIFICATION EFFECT OF MIXED Chlorella sp. FLOUR AND SNAKEHEAD FISH (Channa striata) PROTEIN CONCENTRATE TOWARD QUALITY OF COOKIES Lisa Mayanti Simanjuntak; Syahrul '; N Ira Sari
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 research was aimed to determine the effect of cookies quality which fortified Chlorella sp. flour and snakehead fish (Channa striata) protein concentrate. The methode used in this research was experimental methode with treatment C0K0 (Control), C0K2 (0% Chlorella sp. and 10% snakehead fish protein concenterate, C2K0 (2% Chlorella sp. and 0% snakehead fish protein concenterate), and C2K2 (2% Chlorella sp. and 10% snakehead fish protein concenterate). Parameters tested were organoleptic and chemical analysis. The results showed that cookies with addition 2% of Chlorella sp. flour and 10 % of snakehead fish protein concentrate (C2K2) was the best treatment with criteria: attractive colors 8.12%, distinctive aroma of Chlorella sp. and fish protein concentrate 7.88%, the texture was slightly crunchy 7,24% and good taste 6,18%; protein content 15.57%, moisture content 1.89% and ash content 0,24%.Keywords : Cookies, Chlorella sp., Channa striata, Fish Protein Concentrate
INFLUENCE OF RATIO MOLAR METHANOL ON MAKING BIODIESEL OF FISH OIL JAMBAL SIAM (Pangasius hypophthalmus) Ismiana '; Edison '; N Ira Sari
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 aims to know the influence of ratio molar methanol on making biodiesel of fish oil Jambal Siam (Pangasius hypophthalmus). The method used is the molar ratio of experimental methods i.e. methanol 1:1, 1:1.5 and 1:2. The parameters tested were the chemical and physical characteristics, which function to determine the number of acid, number of saponification, number of ester, density, viscosity, and flash point. The research results showed the influence of the ratio of methanol-diesel oil yield of fish against Jambal Siam (Pangasius hypophthalmus) the most optimum is 1:2 with biodiesel yield of 94.67% and testing characteristics in accordance with SNI 04-7182-2006 i.e. acid number (mgKOH/g 0.309), numbers saponification (4.099 mgKOH/g), Esther (3.094 mgKOH/g), density 40oC (0.822 g/ml), kinematics viscosity 40oC (5.186 cSt), and flash point (137.67 oC).Keywords: Pangasius hypophthalmus, methanol, yield
THE EFFECT OFTOFU WASTE FLOURSUBSTITUTIONON JELAWAT (Leptobarbus hoevenii)FISH CRACKERTOWARD CONSUMER ACCEPTANCE Alvin Hadi Martha; N Ira Sari; Sumarto Sumarto
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 research was aimed to determine of tofu waste flour effect on jelawatfish cracker toward consumer acceptance. The fresh catfish as raw material was obtained from Air Tiris village Kampar regency. Method used in this research was experimental method with Completely Randomized Design non factorialconsisting of 4 levels treatment i.e. KJ0 (jelawat fish cracker without tofu waste flour), KJ1(jelawat fish cracker with 50 g of tofu waste flour), KJ2(jelawat fish cracker with 100 g of tofu waste flour), KJ3(jelawat fish cracker with 150 g of tofu waste flour). The result showed that the treatment with substitution 100 gram of tofu waste flour had 80% of consumer acceptance level (65 panelists), whereas appearance (3.17) with characteristic was brownish colour, texture (3.16) with crunchy texture, aroma (2.85) with typical soybean aroma, flavor (3.43) typical soybean flavor, for moisture content 3.22%, protein content11.08%, fat content6.44%, ash content2.71%  and 64% of adsorption power.            Keywords :   Fish cracker, jelawat fish, tofu waste flour, substitution,            consumer acceptance
THE EFFECTS OF SNAKEHEAD FISH PROTEIN CONCENTRATE (Channa striatus) ADDITION ON THE QUALITY OF KWETIAU Wiwi Solvia Siahaan; N Ira Sari; Suardi Loekman
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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The research aims to understand the addition effects of snakehead fish(Channa striatus) protein concentrate toward kwetiau quality, that is known theaddition of fish protein concentrate efficient in make of kwetiau. Design used inthis study was completely randomized design (CRD) non factorial, with fourthlevels of treatment that was without the addition of snakehead fish proteinconcentrate (K0), the addition of snakehead fish protein concentrate 5% (K5),the addition of snakehead fish protein concentrate 10% (K10), and the addition ofsnakehead fish protein concentrate 15% (K15). The experiments were performedthree times repetitions, and produced 12 units. The organoleptic test result basedon tested parameter that K0 was the best treatment with characteristics such white,attractive, chewy texture, sticky and soft, wet kwetiau aroma ( aroma like flour )but with additon of 5% snakehead fish protein concentrate could increase proteincontent, but kwetiau taste did not change, decrease the amount of water contentand microbial. Water content (63.45%), protein content (12.95%), ash content(1.82%), total bacterial colonies (7,4 X 104 sel/g), and elongationconsecutively(27.22%)Keywords: Kwetiau, rice flour, snakehead fish, snakehead fish protein concentrate
CHARACTERISTIC OF HACAU DIM SUM FELL QUALITY WHICH WAS FORTIFIED WITH DIFFERENT SEAWEED (Eucheuma sp) FLOUR Rafika Apriany; N Ira Sari; Dahlia '
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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ABSTRACTThe research was intended to evaluate the characteristic of hakau dim sum fell quality witch was fortified with seaweed flour. 10 kg of seaweed was obtained from one of market in pekanbaru was processed to seaweed flour. Hacau dim sum fell was made from tang mine flour, wheat flour, egg, cooking oil, hot water and it was fortified with 0g, 30g, 50g, and 70g of seaweed. Then, for making the contain of dim sum; shrimp, pepper, sugar and salt were prepared. Parameter of this research was observed to folding test, organoleptic, and proximat analysis. The result showed that the fell of hacau dim sum which was fortified with 70g of seaweed flour (R3) was the best treatment with folding test AA, organoleptic value in appearance 8.33, odor 8.33, flavor 3.00, texture 8.33, for moisture content 56.29%, protein content 24.71%, lipid content 9.24%, ash content 2.04% and crude fiber 1.82%.Keywords: Dim sum fell, Hacau, Seaweed
THE EFFECT OF SOAKING TIME ON PEDADA FRUIT SKIN EXTRACT(Sonneratia caseolaris) TOWARD MICROBIOLOGY QUALITY OF NILE TILAPIA (Oreochromisniloticus) FILLET DURING COLD TEMPERATURE STORAGE (±50C) Suryana Suryana; N Ira Sari; Syahrul Syahrul
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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ABSTRACTThis research was aimed to determine the effect of soaking time on pedada fruit skin extract(Sonneratia caseolaris) toward microbiology quality of nile tilapia (Oreochromisniloticus) fillet during cold temperature storage(±50C).The method used in this research was a Randomized Block Design (RBD) non factorial with 3 treatment levelsP0(without pedada fruit skin extract), P30(soaking on pedada fruit skin extract for 30 minutes), and P60(soaking on pedada fruit skin extract for 60 minutes) with a concentration 30% and soaking time in a cold temperature (±50C) for0, 7, 14 and 21 days. The tested parameters were microbiology analysis (total bacterial colony, Salmonella sp,Escherichia coli) and organoleptic analysis (appearance, odor, texture,  and taste). The result indicatedthat the tilapia fillet was significantly affect to the microbiology and organoleptic quality, whereas the treatment with soaking on pedada fruit skin extract for 60 minutes and 21 days of storagewas the best treatmentwith total bacterial colony1.8 x 105colony/g, Salmonella sp (negative), Escherichia coli (negative), and organoleptic tested for appearance(6.4) with characteristic of flesh was white and attractive, odor(6.4) with a fresh and specific of nile tilapia smell, texture(6.4) elastic rather soft and compact, taste (6.0) rather tasty and specific fresh fish taste during 14 days of cold storage.Keywords:pedada fruit skin, tilapia fillet andduring storage
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.
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