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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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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

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 
PENCARUH KOSENTRASI EKSTRAK BIJI KARET (Havea brancilliensis Muel, ARG) SEBAGAI PEMBIUS TERHADAP AKTIVITAS DAN KELULUSAN HIDUP IKAN MAS (Cyprinus carpio, L) SELAMA TRANSPORTASI Sukmiwati, Mery; Sari, N. Ira
Jurnal Perikanan dan Kelautan Vol 12, No 01 (2007)
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.12.01.23-29

Abstract

A research study was carried out from September 2004 to February 2005. Theresult showed that the best concentrate from rubber seed extract were 5.4 mg/Ienable to transport the fish for 8 hours producing 90 % survival rate, withconcentrate 5.4 mg/1 to sped up anesthesis time were 10 – 15 minutes, withconcentrate 5.4 mg/I at temperature of 14°C indicated that the best condition offish after anesthesis.
STUDY OF CONSUMER ACCEPTANCE OF PATIN FISH NUGGET (Pangasius hypophthalmus) WITH THE ADDITION OF NIPAH FRUIT FLOUR (Nypa futricans) Rangkuti, Ahmad Kamil; Sari, N. Ira; Sumarto, Sumarto
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 aims to determine consumer acceptance of catfish nuggets with the addition of nipah fruit flour and how much the addition of nipah fruit flour received by consumers. The treatments consisted of N1 (75 g tapioca flour), N2 (75 g nipa palm flour), N3 (25 g tapioca flour + 50 g nipa palm flour), N4 (50 g tapioca flour + 25 g nipa fruit flour). The analytical parameters observed were hedonic test (appearance, aroma, taste and texture) and chemical analysis (water, ash, protein, fat and crude fiber). The addition of 75 g nipa fruit flour was the best treatment preferred by panelists as many as 79 (98.75%) with the characteristics of bright yellow appearance, distinctive aroma of nipah fruit, a slight aroma of catfish, delicious and savory taste, taste of nipa fruit, dense texture, compact and chewy.Keywords: catfish nuggets, nipah fruit, organoleptic
THE EFFECT OF BASIL LEAF EXTRACT (Ocimum sanctum) ON THE QUALITY OF FRESH NILE TILAPIA (Oreochromis niloticus) DURING ROOM TEMPERATURE STORAGE Rahmi, Fauziah; Sari, N. 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 basil leaf extract (Ocimum sanctum) on the quality of fresh nile tilapia (Oreochromis niloticus) during storage at room temperature in terms of microbiological, organoleptic, and chemical parameters. The treatments are given consisted of K0 (control), K1 (10% basil leaf extract), K2 (15% basil leaf extract). The analysis parameters observed were the calculation of the total plate count, the organoleptic quality test, and the Total Volatile Base test. The result shown that K1 treatment (10% basil leaf extract) was the best treatment with the yellowish red flesh appearance criteria, rather bright, clean, neat, attractive and the lines formed from the spine and lateral linea are red, dim and not split, fresh odor criteria, fairly elastic texture criteria, rather soft, compact and good taste, specific taste of fresh fish, little leaf taste (bitter) and total plate count value of 5.9 x 103 colonies/gram and Total Volatile Base value of 22 mg/N for 9 hours of storage.Keywords: Ocimum sanctum, Oreochromis niloticus, Quality of fish.
Quality Characteristic of Arsik and Boiled Carp (Cyprinus carp) Tamba, Putri Geovany; Syahrul, Syahrul; Sari, N. Ira
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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                                               ABSTRACKThe aims ofthis study to understand the characteristic qualityof fish wwere cooked with Arsik and boiled Cyprinus carpio. Parameter measured were organoleptic test which keeped in two days. With a good characteristics quality as good as at the first day. At the first day, the aroma good and fresh, the fish in a good condition, the color is yellow and there were not mucus at the fish body. But, the boiled carpcan only stand for one days with good charakteristic quality, aroma good and fresh, the fish in a good condition, and the color is pale yellow. Keywords : carper fish, arsik, organoleptic
THE EFFECT OF FORTIFICATED OF MUSSEL MEAT FLOUR ON CONE WAFER TOWARDS CONSUMER ACCEPTANCE Gaol, Anggi Julisna Lumban; Sari, N. Ira; Iriani, Dian
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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ABSTRACTThis study was aimed to determine the effect of fortification of  mussel meat flour on cone wafers towards consumer acceptance. The treatment was the addition of mussel meat flour with different concentration which consisted of 0% mussel flour (W0),2,5% 0f mussel flour (W1),5% of mussel flour (W2),and 7,5% of mussel flour (W3).Analysis parameters include organoleptic test (appearance, taste, aroma, texture), and proximate analysis. Based on the result that the addition of 5% of mussel meat flour on cone wafers was the best treatment with the characteristics yellowish color, the aroma a little show rancid from mussel meat flour, sweetness, solid texture, meanwhile for ash, moisture, protein, and fat content was 1,63%, 3,11%, 13,39% 17,59%. Keywords: mussel meat flour, cone wafer, consumer acceptance
DETERMINATION OF Chlorella sp. YIELDEXTRACTED WITH DIFFERENT SOLVENT fajrifa, Eldya novri; Iriani, Dian; Sari, N. Ira
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract Chlorella sp. is green microalgae thatcontain bioactive compounds which can be used as biological functions.This chlorella was obtained from a sea of Bagansiapiapi waters. The purpose of this study was to obtain the best yield value of Chlorella sp.extractedwith a different solvent. The experimental research method consisted of 3 stages, namely: 1) sample preparation, 2) sample extraction with different solvents, 3) yield testing. The design used was a non-factorial Completely Randomized Design (CRD) with 4 treatment levels using different solvents: n-hexane (N1), ethyl acetate (N2), methanol (N3) and aquades (N4) with 3 replications, so obtained 12 experimental units. The results showed that the Chlorella sp. was extracted withn-hexane solvent (N1) was the best treatment containing the highest yield ofChlorella sp.(51.17%), followed by methanol solvent (50.76%), aquades (34.71%) and ethyl acetate (26.09%). Therefore, n-hexane is more effectively usedto extract Chlorella sp.Key words: Chlorella sp, Different solvents, Yield
THE SENSORY EVALUATION AND MICROBIAL CHARACTERISTICS OF TILAPIA (Oreochromis niloticus) SAUSAGE ADDED WITH SECANG (Caesalpinia sappan L.) EXTRACT Desi Damayanti; Tjipto Leksono; N. Ira Sari
Berkala Perikanan Terubuk Vol 49, No 3 (2021): November 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.3.1190-1197

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak secang terhadap karakteristik mutu sensoris dan mikrobiologis sosis ikan nila, dan menentukanjumlah penambahan ekstrak secang terbaik. Penelitian ini dilakukan denganmenggunakan metode Rancangan Acak Lengkap (RAL) non faktorial dengan 4 tarafperlakuan. Perlakuan yang diberikan terdiri atas S0 (tanpa ekstrak secang), S1 (4% ekstraksecang), S2 (8% ekstrak secang) dan S3 (12% ekstrak secang). Parameter analisis yangdiamati adalah sensori (rupa, aroma, rasa dan tekstur) dan mikrobiologi (angka lempengtotal). Hasil penelitian berpengaruh sangat nyata terhadap nilai organoleptik meliputirupa, rasa, aroma, tetapi tidak berpengaruh nyata terhadap nilai tekstur, dan berpengaruhnyata terhadap nilai mikrobiologis yaitu Angka Lempeng Total (ALT). Berdasarkanparameter uji (sensoris dan mikrobiologis) perlakuan dengan penambahan ekstrak secang8% (8 g/100 mL) dihasilkan sosis ikan nila (Oreochromis niloticus) ekstrak secang(Caesalpinia sappan L.) terbaik dengan karakteristik sensoris meliputi, rupa berwarnamerah cemerlang spesifik sosis ikan; memiliki aroma yang khas sosis ikan, tidak bauamis, dan juga harum; menghasilkan rasa spesifik khas sosis ikan, gurih, juga enak; sertatekstur sosis ikan yang kompak, cukup padat, halus dan juga lembut dengan AngkaLempeng Total (ALT) 3,5 x 103 koloni/gram.
THE EFFECT OF LIQUID SMOKE CONCENTRATION ON BARACCUDA FISH (Sphyraena jello) STICKS ON CONSUMER ACCEPTANCE Monika Triana; N. Ira Sari; Tjipto Leksono
Berkala Perikanan Terubuk Vol 48, No 3 (2020): November
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.48.3.678-686

Abstract

The aim of the research was to evaluate effect of soaking baraccuda fish stick into the liquid smoke at varied concentration on the consumer acceptance and to determine the optimum concentration of liquid smoke in the processing of smoked fish sticks. The treatment given was soaking the fish into the liquid smoke solution at varied concentration (0%, 4%, 8%, and 12%).  The parameters used to evaluate the product were sensory evaluation (appearance, aroma, texture and taste), water content, the content of total phenols, and total acids. The best product of smoked fish sticks was shown by the treatment of soaking the fish into the liquid smoke solution at the concentration of 8%.  It was indicated by the most number of panelist (95%) preferred to this product that characterized long flat appearance and a yellow-gold color (score 6.8), a distinctive smoky aroma suitable to the fish aroma (score 6.8), crunchy texture (score 6.8), and a distinctive taste of smoked fish (score 6.9). The product contained the water 1.68%, total phenols 12.8 ppm, and total acids 1.25%.
THE ADDITION OF ANDALIMAN FRUIT (Zanthoxylum acanthopodium DC) ON THE QUALITY OF CATFISH (Pangasius hypophthalmus) MEATBALLS DURING ROOM TEMPERATURE STORAGE Martahan Gabema S; N. Ira Sari; Mery Sukmiwati
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 additional effect of andaliman fruit (Zanthoxylum acanthopodium DC) on the quality of catfish (Pangasius hypophthalmus) meatballs during room temperature storage. The method used in this research was an experimental method that was the processing of catfish meatballs with the addition of andaliman fruit 0%, 1%, 1.5%, 2% for 6, 12, and 18 hours of room temperature storage. Catfish meatballs with the addition of andaliman fruit during room temperature storage were significantly affected by organoleptic values (appearance and taste), water content, and total bacterial colonies, however, were not significantly affect the value of aroma, texture, and protein content at 95% of confidence level. Based on the results of research the addition 2% of andaliman fruit on catfish meatballs during room temperature storage for 18 hours of shelf life was most preferable by consumer acceptance with organoleptic values of appearance 3.41, aroma 3.39, taste 3.48, and texture 3.32, while the water content was 66.29%, protein 13.18%, and the total bacterial colony was 2.7x103 cells/gram. Keywords: Fish meatballs, andaliman concentration, proximate analysis.
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 '