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All Journal Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
N. Ira Sari
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Environmental Science Immunology & microbiology Social Sciences

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UTILIZATION FLOUR OF WHITE SHRIMP SHELL (Litopenaeus vannamei) AS FLAVOR WITH ADDITION OF DEXTRIN AND APLICATION IN TARO CHIPS Wirawan, Purnama; Sari, N. Ira; ', 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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ABSTRACTThis research was aimed to determine the addition of shrimp shell flour as flavorin taro crisp and also to increase the taste for consumer. The result indicated thatutilization of white shrimp (Litopenaeus vannamei) shell flour as flavor in tarocrisp was significantly effect by consumer acceptance in taste and proximatanalysis with 60 panelist (85%). The treatment with adding 10% of dextrin andseasoning (P3) was the best treatment with organoleptic characteristic qualityreddish white in appearence, scent and taste to shrimp, and strongly seasoning.Proximat analysis for moisture content 6.61%, fat content 2.17% and ash content2.99%.Keywords: shells of shrimp, dextrin, taro chips.
THE EFFECT OF DIFFERENT WAYS OF CHITOSAN COATING ON SMOKED CATFISH (Pangasius hypophthalmus) QUALITY DURING ROOM TEMPERATURE STORAGE ', Febriandi; Sari, N. Ira; Sukmiwati, Mery
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 research was aimed to determine the effect of different ways of chitosan coatingon the quality of smoked catfish (Pangasius hypophthalmus) during room temperaturestorage. The method used in this research was experimental method, with coating of chitosanin different ways to smoked catfish; without treatment (K0), spraying with 2% of chitosanconcentration (K1), and brushing with 2% of chitosan concentration (K2). Smoked catfish wasobserved to organoleptic test appearance, odor, flavor, texture; moisture content, proteincontent, fat content, peroxide value; identification of fungi and bacteria Staphylococcusaureus. The results showed that smoked catfish (Pangasius hypophthalmus) was coated withbrushing 2% of chitosan concentration could slowdown the deterioration smoked catfishquality during room temperature storage, with organoleptic value of appearance, odor, flavor,and texture was 6.78, 6.74, 6.72 and 6.84 respectively. Proximate value, also could slowdownthe deterioration in protein content (34.44% to 29.97%) and fat content (31.60% to 24.39%).Its could inhibit the increasing of moisture content (10.09% to 15.37%) and peroxide value(0.00mg ek/1000g to 7.38mg ek/1000g); the fungus Aspergillus sp and Staphylococcusaureus were not found during room temperature storage.Keywords: smoked catfish (Pangasius hypophthalmus), chitosan liquid, storage.
CONSUMER ACCEPTANCE STUDIES OF SEAWEED SYRUP (Eucheuma cottonii ) WITH THE ADDITION OF A ROSELLA SOLUTION ( Hibiscus sabdariffa L. ) Natama, Coki Randi; Sari, N. Ira; Sukmiwati, Mery
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 experiment was done in Novembre 2014. Research purpose was to determine theeffect the ussing of rosella solution at seaweed syrup on consumer acceptance. Rosella solution concentration used 0, 20, 40 and 60 ml. Parameters measured were consumer acceptance score, analysis of crude fiber, analysis of reducing sugar and total plate count. Based on research results, thatseaweedsyrup with addition ofa solution 60 ml rosellas which is thebesttreatmentto the characteristic redness appearance, the distinctive smell of rosellas, flavor of rosella was strong, and value of crude fiber 34,04%, value of reducing sugar 56,47% and value of total plate count 2,3 x 102.Keywords : seaweed, syrup, rosella, consumer acceptance
CHARACTERISTIC OF CATFISH (Pangasius hypophthalmus) BALL WITH THE ADDITION OF BANANA’S HEART (Musa paradisiaca) ONCONSUMER ACCEPTANCE Naibaho, Josua; Sari, N. Ira; ', 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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The purpose of this research was to determine the characteristic of catfish(Pangasius hypophthalmus) ball with the addition of banana’s heart (Musaparadisiaca) on consumer acceptance. The method used in this research wasexperimental analysis, with 10% (B1), 15% (B2) and 20% (B3) of banana’s heartaddition. Parameter were measured on organoleptic test and proximate analysis(water content, protein, fat content and crude fiber). The result showed that theaddition of banana’s heart was significantly affect to organoleptic and proximatevalue. Based on the level of consumer acceptance, the addition 20% of banana’sheart to catfish ball was most likey by consumer acceptance,with (B3) 77 panelist(96,25%). The characteristicof this treatment was brilliant in appearance, oldbrown color, fishy flavor and compact texture, soft and smooth fiber, less of fishin taste with the water content 30,59%, protein content 34,22%, fat content 6,76%and crude fiber content 2,20%..Keywords : Catfish, meatball,banana’s heart
THE EFFECT OF VARIED CONCENTRATION OF GARLIC (Allium sativum) ON THE CONSUMER ACCEPTANCE TO THE SPIRULINANODDLE Panjaitan, Rinaldi; Sari, N. Ira; Buchari, Dewita
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 was aimmed to determine the effect of garlic addition at different concentration on the consumer acceptance to the wet Spirulina noddle. The method used was experimental using a completely randomized design that consisting of 4 level concentration of garlic added in the noddle, namely: M0 (0%), M1(3%), M2(6%) and M3 (9%). The results showed that the highest consumer acceptance to the noddle was addition of garlic 6% (M2) in the noddle produced that was the most preferred by 93,75%. The wet Spirulina noddle produced showed the appearance good with dark green color, tasted a little bit of garlic, chewy textureand the garlicflavor was quite strong. Its proximate composition was the of content moisture 61,37%, protein 6,82%, fat 2,71%, ash 1,11% and carbohydrate 27,88% content. It was also detected the total of microbe 4,3 103cell/ g.keywords: wet noddle of Spirulina,garlic, Consumer acceptance
THE EFFECT OF THE ADDITION OF SURIMI FISH CATFISH DUMBO (Clarias gariepinus) ON THE QUALITY OF THE FISH NUGGET ', Firmansyah; Sari, N. Ira; ', 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 study was aimed to determine the effect of the number of catfish surimi added on the quality of the fish nuggets. The study used experiment method with completely randomized design, consisting of a 5 level of the treatment, those were N0 (adding with minced fish meat 500 g), N1 (adding with surimi 500 g), N2 (adding with surimi 475 g), N3 (adding with surimi 450 g), and N4 (adding with surimi 425 g). The results showed that addition of 500 g African catfish surimi produced the best quality of the nugget, indicated by: the appearance tidy, clean, and a brownish yellow color; the taste of fish flavored); the aroma of fish quite noticeably; and the texture was solid, very compact, and chewy. It contained moisture 55.19%, protein 16.04%, fat 7.77% and ash 1.97%.Keyword: catfish, surimi, nugget.
THE EFFECT OF ADDING FLOUR WHITE OYSTER MUSHROOM (Pleurotus ostreatus) NUGGET IN FISH PROCESSING (Euthynnus affinis) ACCEPTANCE OF CONSUMER Yuli, Herlima; Sari, N. Ira; ', Sumarto
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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The purpose of this study was to determine the effect of oyster mushroom flour on the processing of tuna fish nuggets on consumer acceptance. The method used is an experimental method of conducting additional experiments flour oyster mushroom on the processing of tuna fish nuggets with 0, 5, 10, and 15 g concentrate. The parameters tested in the study is the organoleptic (taste, appearance, odor / aroma and texture) and the analysis (moisture, protein, fat, and fiber). Based on the tested parameter, tuna fish nuggets with the addition of white oyster mushroom flour 10g (N2) is the best treatment with the criteria in such a golden yellow color 3.66, distinctive flavor and a little tunny TJTP with the average value 3.46, soft and slightly crunchy texture 3.67 as well as a distinctive aroma wafted tuna with an average of 3.43 water content of 54.53, 16.84 protein content, fat content and levels of 1.49 fiber by 32.10.Keyword: nuggets, tuna, white oyster mushrooms
SENSORY EVALUATION AND CHEMICAL CHARACTERISTIC OF CATFISH (Pangasius hypophthalmus) MEATBALL MADE OF DIFFERENT HANDLED RAW MATERIAL Antoni, Muhammad Zaid; 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 purposed to evaluate the sensory and chemical characteristic of catfish (Pangasius hypophthalmus) meatball made of different handled raw material, namely: fresh fish meat, refrigerated fish meat and frozen fish meat. The research methodology used was experimental and composed as non factorial completely randomized design (CRD). The parameters used were sensory value (appearance, odor, taste and texture), proximate chemical composition (moisture, protein and fat), and the value folding test. The result showed that the different raw material handling was significantly affected to all parameters. The best treatment was the using of fresh fish meat as the raw material of catfish (Pangasius hypophthalmus) meatball. It was characteristically appeared circle uniform, without hollow space, and cream white color (7,68), disputrid, characteristically specific fish meatball odor (7,76), characteristically, fish tasted (7,88), solid, compact and elastic texture, (8,12), and folding test criteria was not broken when folded at half and quarter circle (4,73). The fish meatball contained moisture 32, 85%, protein 28,17%, fat 7,96% and ash 8,03 %.Keyword: catfish, refrigeration, freezing, fishball
EFFECT ON THE PROCESSING OF EGG NUGGET CATFISH (Pangasius hypophthalmus) ACCEPTANCE OF USERS Pusra, Wiwit; 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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This study aimed to determine the effect of different types of eggs in processing of catfish nuggets of customer acceptance. The method used was experimental method by using a completely randomized design. The parameters tested are sensory (appearance, texture, odor and flavor), moisture content and protein content. The results showed that the level of acceptance by the customer, the catfish nuggets with egg is best treated with a level of customer acceptance is very fond of 62.4% and 37.6% like characteristics nuggets with egg which is colored in such a golden yellow, typical fish taste, chewy and slightly dry with little flavor fish specialties, with a water content of 11.29% and 57.40% protein.Keywords: eggs, nuggets, catfish, customer acceptance, organoleptic
THE TEST ACTIVITIES ANTIBACTERIALS SEAWEED EXTRACT (Eucheuma cottonii) AGAINST BACTERIA Staphylococcus aureus AND BACTERIA Escherichia coli ', Megawati; Sari, N. Ira; Sukmiwati, Mery
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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Eucheuma cottonii seaweed is one of the plants that have bioactive compounds that can produce secondary metabolites that act as antibacterial, antioxidant, anticoagulant. This study aimed to find out that Eucheuma cottonii seaweed extracts have antibacterial compounds that can inhibit the bacteria Staphylococcus aureus and Escherichia coli bacteria as well as determine the minimum inhibitory zone diameters in bacteria Staphylococcus aureus and Escherichia coli. The method used is an experimental method that did extract manufacture seaweed (Eucheuma cottonii). The concentration of seaweed extract used was Er1 (0,02%),Er2 (0,1%),Er3 (0,5%). The experiments were performed with three replications.Results of research Eucheuma cottonii extract has antibacterial effects against bacteria Staphyloccocus aureus and Escherichia coli are indicated by the formation of inhibition zone around the well in order. The minimum inhibitory concentration Eucheuma cottonii extract against Staphylococcus aureus was 0,02% with an average inhibition zone of 10,00 ± 2,64mm and for the bacteria Escherichia coli 0,02% with an average inhibition zone of 0,67 ± 1,15mm.Keywords: Antibacterial activity, Eucheuma cottonii, Staphylococcus aureus, Escherichia coli
Co-Authors ', Desmelati ', Febriandi ', Firmansyah ', Megawati ', Purwanda ', Suparmi Akmin Sulaiman Harahap Ambarita, Befrison Utama Angraini, Yannisa Anisa Triwulandini Antonius Sihombing Armelia Rahmasari Beri Prima Panjaitan Bustari Hasan Candra Arjuna Coki Randi Natama, Coki Randi D P N Daeli, Jansen Danny Handoko Danny Handoko Deevrizal Deevrizal Deli Rosiana Yanti Denny Fajar Timotius Ginting Desi Damayanti Desi Lestari Desmelati Desmelati Desti Nurfiani Dewi Trisnawati Dewita Buchari Dian Destari Dian Iriani Dinda Futhi Khumaira Edison Edison Edison Edison Elga Nurul Adha fajrifa, Eldya novri Gaol, Anggi Julisna Lumban Herlima Yuli, Herlima Hoki Winda Lestari Hutabarat, M. Aziz Amin Hutabarat, Sarima Ruth Isnawati ' Jansen D P N Daeli Joslin Sirait Josua Naibaho, Josua Legia Ayu Gustina M Lumbantobing, Julio Malindo, Robi Mardianto Hidayat Martahan Gabema S Mery Sukmiwati Mhd. Ridho Putra Monika Triana Muhammad Ridwan Muhammad Zaid Antoni, Muhammad Zaid Nur Irdawati Nurul huda Octavianus Samosir Pipit Pasaribu Pramana, Ilham Purnama Simamora Purnama Wirawan Rahman Karnila Rahmi, Fauziah Rangkuti, Ahmad Kamil Revi Susanti Rinaldi Panjaitan, Rinaldi Riski Abadi Ronaldo Siagian Roy Saputra Situmorang Silvia Isma Utari MZ Solo Oba Putra Sibagariang Sri Tika Evianty S Stella Puspaning Mawarni Suardi Loekman Sumarto ' Sumarto Sumarto Sumarto Sumarto Suparmi Suparmi Suyatno ' Syahrul ' Syahrul Syahrul Syaiful Irzal Tamba, Putri Geovany Teddi Seftiadi Azfan Tjipto Leksono Trisna Wiga Putri Wahyu Oloan Sagala Wiwit Pusra, Wiwit Yefri Mufti Yuliati '