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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Natur Indonesia Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Jurnal Sinergitas PkM & CSR LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Unri Conference Series: Community Engagement Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan
Mery Sukmiwati
Departemen Teknologi Hasil Perikanan, Fakultas Perikanan Dan Kelautan Universitas Riau
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Public Health Social Sciences

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A study on an extraction gelatin from Tuna eye’s (thunnus sp.) Sandria, Nofri; ', Desmelati; Sukmiwati, Mery
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 2 (2014): Wisuda Oktober Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This study was conducted to evaluate the effect of different HCl concentrations on gelatin properties extrated from tuna eye’s. About 13 kg tuna eye’s were taken from PT. Dempo Andalas Samudera, West Sumatera. Tuna eye’s was diveded into 3 groups and each group was extracted for its gelatin using HCl solution at different concentrations (4%, 5% and 6%). The extracted gelatins were evaluated for yield, pH, proximate composition and isoelektric point. The yield and pH of the gelatin were 0,28%-0,71% and 3,11-3,89 respectively. The yield and pH of the gelatin increased as the increasing of HCl concentration; and the yield and pH of the gelatin extracted using 4% HCl resulted in the best quality product. Protein, fat, moisture, ash and isoelektric point of the best gelatin were 85,76%; 4,76%; 1,87%; 5,06%; pH 7,5 respectively.Keyword: Gelatin, eye’s tuna, HCl Solution.
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
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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
EFFECT OF WHITE OYSTER MUSHROOM (Pleurotus ostreatus) ON CONSUMER ACCEPTANCE OF DRY SMALL SHRIMP (Acetes erythraeus) NUGGET PRODUCTS Pebri, Arlika; Sukmiwati, Mery; ', Dahlia
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 aimed to determine the effect of white oyster mushroom onconsumer acceptance of shrimp nugget products. Dry shrimp used 400g weight byeach addition of different oyster mushroom consists of 4 levels ware, 0% (N0),25% (N1), 50% (N2), and 75% (N3) from the weight of dry small shrimp. Theresults showed that organoleptic test on prefered was N2 (200g). Based onproximate analysis of dry shrimp nugget with 200g (N2) white oyster mushroomaddition were significantly influence on water content (29.72%), ash (36.66%),protein content (19.06%), and crude fiber content (2.38%).Keyword :: White oyster mushroom, dry small shrimp nugget, crude fiber content
THE EFFECT OF DOUBLE PACKAGING ON THE QUALITY OF FISH BISQUITS CONTAINING CATFISH OIL (Pangasius hypophthalmus) Purnomo, Agus; Ilza, Mirna; Sukmiwati, Mery
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
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This research was intended to determine the effect of double packaging on the quality offish biscuits containing catfish oil (Pangasius hypophthalmus). The using of research methodwas experimental method and the used design was randomized block design (RBD) that wastwo standard of treatment that were HDPE packaging coated carton and alumunium foilcoated carton whereas the treatments were shelf life of 0, 15, 30, 45, and 60 days. Theingredient of making fish biscuits were 33 ml catfish oil, flour, sugar, salt, yolk, chocolatepowder, and soda. Fish biscuits coated with double packaging were HDPE coated carton andalumunium foil coated carton with appropriate shelf life treatments. Fish biscuits wereevaluated for organoleptic, TPC, moisture, fat, and peroxide. The result showed that the typeof double packaging gave the significant effect on appearance, flavor, texture, moisture, fat,peroxide; and the not significant effect on odor and TPC. Alumunium foil coated carton thatwas the superior packaging which can save the quality of fish biscuits until shelf life of 60days with 1,74% moisture, 10,7% fat, 2,70mgEq/kg peroxide, and 5,39sel/g TPC.Keywords: fish biscuits, catfish, shelf life, the type of packaging
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 Presto Cooking Time on the Organoleptic and Chemical Characteristics of Biang Shredded Fish (Setipinna breviceps) Pratiwi, Rizkha Yana; Sukmiwati, Mery; ', 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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The objective of the research was to determine the effect presto cookingtime on the organoleptic and chemical characteristics of Shorthead hairfinanchovy shredded fish (Setipinna breviceps). The method used was experimentand composed by using completely randomized design and consisted of 4treatments, namely: A0 (biang fish with steamed), A1 (biang fish with presto time75 minutes), A2 (biang fish with presto time 90 minutes), A3 (biang fish withpresto time 105 minutes). The results showed that the best treatment was steamingbiang fish with presto for 105 minutes. The characteristics of the highestShorthead hairfin anchovy Shredded Fish quality was shown brown colored inappearance, fibrous soft and dry rustle textured, very fragrant aroma withoutputrid or rancid odor and very delicious fish and spices tasted, the compositioncontained water 5,79%, ash 5,09%, protein 31,31%, fat 19,25% and calcium330,02 mg / 100 g sample.Keywords: Shorthead hairfin anchovy, Setipinna breviceps, Presto, Shredded fish
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
STUDY ON CONSUMER ACCEPTANCE OF CATFISH (Pangasius hypophthalmus) BALL WITH THE ADDITION OF YELLOW BUR HEAD (Limnocharis flava) POWDER Syahputri, Erlina Windi; Sukmiwati, Mery; N. Ira Sari, N. Ira Sari
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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ABSTRACTThis research was intended to find out the consumer acceptance of catfish (Pangasius hypophthalmus) ball with addition yellow bur head (Limnocharis flava) powder. The method in this research was an experimental method on processing ofcatfish ball with addition of yellow bur head powder.The method used was experimental method with Completely Randomized Design (CRD) consisting of 4 treatment levels ie B0(without addition of yellow bur head powder), B1(addition 3% yellow bur head powder), B2(addition 6%yellow bur head powder) and B3(addition 9% yellow bur head powder). Based on the result of this research, it was determined that B1was the best treatment which organoleptic value of appearance 7.15 (95% with 76 panelists) which criteria was greenish, aroma 7.32 (91.25% with 73 panelists) which criteria was typical aroma of catfish ball and seasoning aroma was strong, taste 7.19 (91.25% with 73 panelists) which criteria was unique taste of catfish with addition of yellow bur head powder, and texture 7.46 (91.25% with 73 panelists) which criteria was smooth and soft fibers; with chemical values of moisture, ash, fiber, protein content, and total colonial bacteriawere 56.55%, 2.02%, 3.33%,16,50% and 9.4 x 104sel/gram, respectively. Keywords: Pangasius hypophthalmus, Limnocharis flava, Catfish ball
UTILIZATION OF THE VISCERAL ORGANSOF CATFISH (Pangasius hypoptalmus) ADDED TO BANANA PEEL (Musa acuminata balbisiana) TO PRODUCELIQUID ORGANIC FERTILIZER Fryathama, Ilham; Sukmiwati, Mery; ', Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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This study aimed to obtain liquid organic fertilizer produced from the visceral organs of catfish added to banana skin for enriching the macro elements N, P, and K.The method used in this study was the experimental. Parameters used were the value of pH, nitrogen, phosphorus and potassium. The experimentwas composed as completely randomized design (CRD), and the treatment was addition of banana peel which varied into 4 different amoun, namely: without the banana peel (K0), banana peel 100 g (K1) banana peel200 g (K2), banana peel 300 g (K3), and then fermented for 13 days. The results showed that the bestliquid organic fertilizer was produced by the treatment of addition of banana peels 300 g (K3). The characteristics of the fertilizer were pH value of 6.97, the content of nitrogen was 3.02%, phosphoruswas 1.55% and potassium was 3.15%. The pH value, the content of nitrogen and potassium were met to the standard, while the content of phosphoruswas not met the standards of Agriculture No. 70 Permenten SR.140 / 10/2011.Keywords:Produceliquid organic fertilizer, banana speeel, the value of n, p, k
Co-Authors ', Dahlia ', Desmelati ', Febriandi ', Megawati Ade Olga Dinayah June Adlita Eska Putri Afra Azizah Afriadi Sinaga Agus Purnomo Alik, Agustinus Tato’ Andarini Diharmi Andi Almer Farrand Noor Angki Angelo Delevio Anita Roza Antonius Zulqaiman Arlika Pebri, Arlika Bella Billiant JAK Bunga M.W Bunga M.W Catur Wirawan Chairul Chairul Coki Randi Natama, Coki Randi Dahlia ' Dahlia Dahlia Depri Gusriadi Desi Heltina Desmelati ' Dewita Buchari dhumoli_tampubolon dhumoli_tampubolon Dian Handayani Dimas Prasetia Drastinawati Drastinawati Edison Edison Edison Edison Emma Susanti Enda Mora Faira Yovanie Febi Nabila Febriani Melisa Sinurat Febrigusni, Audia Fryathama, Ilham Ganda Aliem Pakarsya Lubis Henni Syawal, Henni Syawal Herdini Herdini Heriansyah, Ivan Hotmeriah Padang Ika Darmila Siregar Imam Gusdika Rahman Imam Kristof Octaviaman. H Ira N Sari Ira Sari Irvan Ibrahim Jan Stepfely Simanjuntak Lily Afriyanti Liza Mulya Sari M. Alhadid M. Alhadid Mardianto Hidayat Martahan Gabema S Meisya Amanda Fazira Mhd. Ridho Putra Mhd. Taufik Harahap Mirna Ilza Mochammad Farkhan Mohamad Irvan Ibrahim Mohd. Ramadhani MST Siagian, Roy Muhammad Raihan Munisatul Haq N Ira Sari N. Ira Sari N. Ira Sari N. Ira Sari, N. Ira Sari Nabellia Nabellia Nadia Adilla Nefri Nefri Nita Grecia Damanik Nofri Sandria NURHAYATI ' Paradise, Nadia Pendi Parsiholan Gultom Pradina Purwati Putri Noviayu Salsabila Hendri Putri, Dea Arsifah Rafika Monaliza Rahman Karnila Reinhard Nuary M. Ambarita Rio Persal Anugrah Rizkha Yana Pratiwi, Rizkha Yana Roy Susanto Santhy Wisuda Sidauruk Santika, Jesi Sanusi Ibrahim Sayyidina Ahmad Zhariif Selpiana Sihombing Septin Alvin Mendrofa Shafa Tasya Rinanda Sherrin Sherrin Siregar, Riri Andriani Siti Kholijah Siti Nurjanah Siti Salmah Suhardiyanto Suhardiyanto Sumarto ' Sumarto Sumarto Sumarto Sumarto Sumarto, Sumarto Suparmi Suparmi Syahputri, Erlina Windi tari, Yurina Teddi Seftiadi Azfan Titieu Keumala Sukandar Tjipto Leksono Tjipto Leksono Ulil Amri Vabellina Nuzul Wahyu Oloan Sagala Willy Novfrendy Damanik Winona Oktania Abriestina Wisda Samosir P Yoanes Namora Sembiring Yuliana Yuliana Yusuf Eko Syafti