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THE ANTIBACTERIAL EFFECTIVENESS OF SEAWEED (Eucheuma cottonii) EXTRACT ON Bacillus cereus and Pseudomonas aeruginosa Hutabarat, M. Aziz Amin; Sari, N. Ira; Leksono, Tjipto
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 aim of the research was to assess the antibacterial effectiveness of seaweed Eucheuma cottonii extract as inhibitor to the growth of Bacillus cereus and Pseudomonas aeruginosa and to determine the minimum inhibitory concentration of Eucheuma cottonii extract on Bacillus cereus and Pseudomonas aeruginosa. The method used was the experimental. The most effective concentration of the extract was 6% that could inhibit the growth of Bacillus cereus with a clear zone of 6 mm. Meanwhile, the extract concentration of 4% was the effective concentration to inhibit the growth of Pseudomonas aeruginosa with a clear zone of 5 mm.Keywords : antibacterial, Bacillus cereus, Pseudomonas aeruginosa, seaweed
The Effect of Presto Processing Time To Shredded Quality Chirocentrus dorab ', Purwanda; Sari, N. Ira; ', Suparmi
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 purpose of this research was to determine the effect of presto processing time to Chirocentrus dorab shredded quality. The methode used in this research was experimental with different of presto processing time of Chirocentrus dorab shredded processing. Based on parameter tested, the best treatment was 75 minutes of presto processing time with brown yellowish of appearance (8.96), dried, similar and very softly of fibrous texture (8.64), very fragrant aroma, specific fish shredded (8.76), very good, fish and seasoning taste (8.96); water content (4.22%), fat content (16.20%), protein content (39.78%), ash content (4.17%), total plate count (4.4 x 102 cell/gram), and calcium content (3.81%).Keywords: Chirocentrus dorab, presto, shredded
PENGARUH PENAMBAHAN TEPUNG KACANG HJAU (Vigna radiata) TERHADAP MUTU BAKSO IKAN LELE DUMBO (Clarias gariepinus) Malindo, Robi; Edison, Edison; Sari, N. Ira
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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ABSTRAK Penelitian ini telah dilakukan di Laboratorium Teknologi Hasil Perikanan, dan Laboratorium Kimia Hasil Perikanan, Fakultas Perikanan dan Kelautan Universitas Riau pada bulan Mei 2017. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung kacang hijau terhadap mutu bakso ikan lele dumbo. Metode yang digunakan dalam penelitian ini adalah metode eksperimen yaitu melakukan pengolahan bakso dengan penambahan tepung kacang hijau. Rancangan yang digunakan adalah rancangan Acak Lengkap (RAL) non faktorial dengan 4 taraf perlakuan, yaitu B0: Bakso tanpa penambahan tepung kacang hijau, B1: penambahan tepung kacang hijau 20 g, B2: penambahan tepung kacang hijau 40 g, B3: penambahan tepung kacang hijau 60 g.  Percobaan diulang sebanyak 3 kali, sehingga jumlah satuan percobaan pada penelitian adalah 12 unit. Berdasarkan organoleptik menunjukkan bahwa perlakuan yang paling disukai konsumen yaitu nilai organoleptik B2dari setiap perlakuan dilihat dari nilai rupa, rasa, aroma, dan tekstur secara berturut-turut adalah 6,92, 7,61, 7,00 7,45,. Dari hasil penelitian yang sudah dilakukan pada perlakuan B2mempunyai karakteristik rupa warna kekuningan, rasa bakso gurih, aroma daging ikan yang tercium, bumbu-bumbu tercium, serta tekstur yang  kenyal, dan padat. Sedangkan hasil analisa proksimat terbaik B3 dibanding dari setiap perlakuan dilihat dari kadar air, kadar protein, kadar lemak, kadar abu dan kadar serat. secara berturut-turut adalah 65,90%, 12,71%, 2,69%, 1,43%, 3,92%. Kata kunci: Ikan Lele Dumbo, Tepung Kacang Hijau, Bakso
The Effect of Different Composition of Aren Sugars (Arenga pinnata) on the Quality of Tilapia (Oreochromis niloticus) “Bekasam Hutabarat, Sarima Ruth; Sari, N. Ira; Leksono, Tjipto
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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 ABSTRACT The study was aimed to determine the effect of the different composition of aren sugars (Arenga pinnata) on the quality of tilapia (Oreochromis niloticus) Bekasam. The research was using the experimental method and designed as the the Completely Randomized Design (CRD). The treatment conducted was addition of aren sugar at different compositions, namely: 40% rice flour without aren sugar added, 3% and 5% aren sugar added.  Parameter used were  organoleptic value, pH, total lactic acid, and total plate count. The result was showing that the bekasam added with 40% rice flour 5% sugar aren was producing the best quality of bekasam. The best bekasam was indicated by the highest organoleptic quality with the value of appearance 7.2 with the characteristic of interesting, clean, brownish color; the value of texture 6.36 with the characteristics of chewy, solid, and compact; the value of aroma 7.9 with specific characteristic of fresh and typically bekasam;  and the value of taste 6.92 with the characteristic of acid, salted, typically bekasam and slightly tasted of palm sugar, pH value of bekasam was 4.6,tpc of bekasam 2,6 14x103">  cfu/gr, and the total of lactic acid bacteria was 5.7 X 106 cfu/gr. Keywords : Bekasam, Tilapia (Oreochromis niloticus), Rice flour, Aren Sugars
THE EFFECT OF ADDITION OF PAPAIN ENZYME ON THE QUALITY AND CHARACTERISTICS OF FRESH-WATER SCALLOP (Pilsbryconcha exilis)SAUCE D P N Daeli, Jansen; Leksono, Tjipto; Sari, N. Ira
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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Abtract The study aimed to determine the effect of the addition of the commercial papain enzymes and papaya leaves on the quality and characteristics freshwater scallop sauce. The research was carried out by using the experimental method, by conducting experiments on making of freshwater scallop sauce by adding commercial papain enzymes and papaya leaves. The experimental was designed as the non-factorial Completely Randomized Design (CRD). The treatment given was consisted of 3 levels namely P0 (control), P1 (addition of commercial papain enzyme), P2 (addition of papaya leaves), for 3 replications. The result showed that the addition of commercial papain enzymes and papaya leaves significantly affected to the taste, flavor, protein content and NPN values, but did not affect lactic acid bacteria. The freshwater scallop processed by addition of papaya leaves (P2) was producing the best quality of the scallop sauce, which was shown by the highest organoleptic value. The value of taste was 7.2 with characteristics tasty and quite salty as specific scallop sauce taste, but papaya slightly tasted. The value of aroma was 6.8, characterized by the specific aroma of fermented fresh scallop. Meanwhile, the highest content of protein was produced by the control treatment (P0) at 2.99 %, the highest content of non-protein nitrogen was produced by treatment of the addition of commercial papain enzyme (P1) at 0.74 %, and the highest number of lactic acid bacteria was shown in the product treated by the addition of papaya leaves (P2) at 6.7Keyword: characteristics, enzyme, papain,Pilsbryoconcha exilis,sauce
MICROBIOLOGICALCHARACTERISTIC AND FORMALIN PRESENCEIN DRIED SALTED FISH SOLD ATTHE TRADITIONAL MARKETSIN PEKANBARUCITY Pramana, Ilham; Leksono, Tjipto; Sari, N. Ira
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis study was aimed to determine halophilic microbial contamination and the presence of formalin in dried salted fish sold at 3 traditional markets selected in Pekanbaru City. The method used in this study was a survey method conducted directly to the retailing traditional markets by using purposive sampling method. There were 36 samples of dried salted fish collected from the varied sellers and markets analyzed in the laboratories for the existence of halophilic bacteria, thecontent of formaldehyde, and the sensory evaluation. The results showed that there were 3 samples of salted fish contaminated by halophilic bacteria and 9 samples of salted fish containing formalin. There were 6 of 36 samples (16.7%) dried salted fish originated from North Sumatra and 3 of 36 samples (8.3%) dried salted fish originated from West Sumatracontaining formalin. Based on thesensory evaluation, there were some differences indicated between the dried salted fishcontaining formalin and those were not contain formalin, in terms of their appearance, smell, taste and texture. Keywords : Dried salted fish, formaldehyde, halophilicbacteria , traditional market
EFFECT OF NATURAL DYES ADDITION OF CATFISH (Pangasius hypophthalmus) WET NOODLES ON CONSUMER ACCEPTANCE Ridwan, Muhammad; Sari, N. Ira; Iriani, Dian
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT This study was aimed to determine the effect of natural dyes addition of catfish wet noodles on consumer acceptance, which was given coloring from beetroots, mustard greens, and carrots. The method used in this research was the experimental method of making catfish wet noodles with the addition of different natural dyes. A non-factorial Completely Randomized Design was used in this research with 4 types of treatment, namely (W0) without natural dyes, (W1) red color from beetroots, (W2) green color from mustard greens, and (W3) orange color from carrots. All treatments were repeated 3 times so that the number of experimental units was 12 units. The parameter measured in this study was the preference test. Based on the results of the study, it was concluded that the catfish wet noodles with the addition of natural dyes from mustard greens (green colour) most preferred by consumers acceptance with 71 panelists (88.7%). The addition of natural dyes in catfish wet noodles was significantly affected to appearance and odor, however, did not significantly affect to texture value and taste value. Based on the parameters tested, the results of organoleptic values of appearance (7.20) which criteria of bright green, odor(6.95) which criteria of mustard greens odor, texture (6.76)which criteria of thick, elastic and slightly sticky, and taste (6.49) which criteria of slightly mustard greens taste. Keywords: Catfish, wet noodles, natural dyes.
EFFECT OFSOAKING OF LIQUID SMOKE ON THE QUALITY OF CATFISH(Pangasius hypophthalmus)MEATBALLS DURING STORAGE IN COLD TEMPERATURE(5±2˚C) Angraini, Yannisa; Sari, N. Ira; Leksono, Tjipto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
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ABSTRACTThis study was aimed to determine the effect of soaking the catfish (Pangasius hypophthalmus) meatballs into the liquid smoke on their quality of during storage in cold temperature (5±2˚C), to get the optimum concentration of the liquid smoke and to determine the shelf-life of catfish meatballs. The method used was an experimental method and composed as the Randomized Block Design (RBD). The fish meatballs were soaked ini varied concentrations of liquid smoke (0, 0.5, 1.0, 1.5, and 2.0 %) and then the products were stored and observed periodically for 5, 10, and 15 days. The parameter observed were the total number of bacteria plate count (TPC), Escherichia coli bacteria, Staphylococcus aureus bacteria, pH value and sensory evaluation (appearance, odor, taste and texture). The results showed that the use of 2% liquid smoke concentration was indicated the best treatment, as seen from lowest (total number bacteria plate count 4.5 x 104 Cfu/g, Coliformbacteria 3.00 MPN/g, negative in Escherichia colibacteria, Staphylococcus aureus 7.3x 101 Cfu/g), pH value 6.8during storage in cold temperature (5±2˚c),and the highest score of appearance 5.5 (little hole,brightless and includes in middle category) odor 5.6 ( quiickly rancid odor), taste 5.7 (quickly to acid) and texture 5.0(had incompact texture) could be stored for 10 days in cold temperatures(5±2oC).Keywords: catfish ,liquid smoke, quality, storage,
STUDY OF CONSUMER ACCEPTANCE ON CATFISH (Pangasius hypophthalmus) CAKE WITH BROCCOLI (Brassica oleracea)ADDITION M Lumbantobing, Julio; Sari, N. Ira; Sumarto, Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis study aims to determine the level of consumer acceptance on catfish (Pangasius hypophthalmus) cake with broccoli addition and to obtain the best nutritional value. The method used in this research was an experimental method that was the processing of catfish cake with broccoli addition consisting of 0, 10, 20, and 30%. Catfish cake with the addition of broccoli was significantly affected by organoleptic values (taste, texture, color, and aroma), protein, ash, fiber content, and total bacterial colonies meanwhile were not significantly affect water content at 95% of confidence level. Based on the results of research the addition 10% of broccoli on catfish cake was most favorable by consumer acceptance, as many as 77 panelists (96.25%) with the characteristic of the taste of broccoli flour was rather tasted (6.75), chewy texture (7.52), mottled green appearance (6.67), the broccoli flour aroma (6.62), while water content (25.18%), protein content (10.18%), ash content (1.45%), crude fiber content (5.02%) and total bacterial colonies 2.2 × 103cells/gram.Keywords: fish cake, catfish, broccoli, consumer acceptance.         
Effect of Fortification of Sour Anchovy Flour (Stolephorus sp.) in the Manufacture of Stick towards Consumer Acceptance Ambarita, Befrison Utama; Sumarto, Sumarto; Sari, N. Ira
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT            Thisresearchwas intended to determine the effect of fortificatonof sour anchovy (Stolephorus sp.)flour in the manufacture of the stick towards consumer acceptance.The treatment provided consists of P0 (without fortificaton ofsour anchovy flour), P1 (fortifications of 40 grams of sour anchovy flour), P2 (fortifications of 60 grams of sour anchovy flour), P3 (fortifications of 80 grams of sour anchovy flour). Analysis parameters observed were sensory/consumer acceptance (appearance, odor, texture, and flavor) and proximate (moisture, protein, ash, fat, and carbohydrat contents). Based on this research, fortifications of 60 grams of sour anchovy flour (P2) produced the best sticks / preferred by 74 panelists (92.5%) with the appearance criteria was brownish yellow (3.27), the odor criteria was typical ofstickand odor of sour anchovy flour rather felt (3.50), the texture criteria was dry and crispy texture (3.07), the flavor was savory and sour anchovy flour was rather pronounced (3.32),  with moisture, protein, ash, fat, and carbohydrate content was 5.33%, 10.62%, 3.83%, 28.57%, and 51.64%, respectively.Keywords: Stick,Flour, Stolephorus sp 
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 '