Suardi Loekman
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Utilization Chitosan Of Small Crab (Portunus Pelagicus) Shell Waste To Making Hand Body Cream Sidauruk, Santhy Wisuda; Buchari, Dewita; Loekman, Suardi
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 research aimed was to evaluate the effect of chitosan on quality of hand body cream. Small crab shell was taken from crab canning processing plant (PT. Tonga Tiur Putra) Medan. The small crab shell was processed into powder; and the powder was extracted into chitosan. Four groups of hand body cream weighting 35 gram/each were prepared from a mixture of propilen glycol, triethanolamin, water, glyserin, lanolin, stearic acid and zaitun oil. The mixture then was added respectively with 1 ml of 0%, 1%, 2%, 3% of chitosan solution. Hand body cream quality were evaluated for humectan, viscosity, pH and emulsion stability. The result indicated that the humectan, viscosity, pH and emulsion stability of hand body cream were 55,74-66,6%; 21.653-48.747cPs; 6,84-7,37 and 61,33-64% respectively. Humectan and viscosity increased as the increasing of chitosan solution. However, pH decreased as the increasing of chitosan solution. There was no different effect of addition of chitosan solution on emulsion stability. Overall, addition of chitosan solution 3% resulted is superior quality of hand body cream with humectan, viscosity, pH and emulsion stability of 66,6%; 48.747cPs; 6,84 and 63% respectively.Keywords:Hand body cream, small crab shell, chitosan
Catfish (pangasius hypophthalmus) protein concentrat fortification in brownies cake Hayati, Wirda; Buchari, Dewita; Loekman, Suardi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research was intended to evaluate consumer acceptance of brownies cakefortified with catfish (Pangasius hipophthalmus) protein concentrat. Four brownies cake weremade from a mixture of 12% wheat flour, 36% eggs, 10% chocolate ,24% sugar, 15%margarine, 0,1% vanila dan 0,06% salt. Each cake then was fortified with catfish proteinconcentrat at a level of 0%, 5%, 10% and 15% of wheat flour. Brownies cakes wereecaluated for consumer acceptance and proximate composition (moisture, protein and fat).The results showed that the cake fortified with 10% catfish protein concentrat was the mostpreferable by the consumer. Protein compotition of brownies cake fortified with 0%, 5%,10%and 15% of catfish protein concentrat was 8,04%, 16,12%, 19,27% and 21,05% respectively;fat was 19,50%, 16,56%, 16,01% and 15,59% respectively; and moisture was 30,47% ,29,17%, 27,98% and 27,20% respectively.Keyword: brownies cake, catfish (Pangasius hypopthalmus) protein concentrat, fortification.
Characteristics of smoked catfish (mystus nemurus) smoked with different methods Imamsyah, M. Aldi; Loekman, Suardi; ', Dahlia
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This study was intended to evaluate the quality of smoked catfish preparedwith hot smoking and liquid smoking method. Two gruops of catfish (± 500gr/fish) were prepared for smoked fish using acacia wood. One group was hotsmoked in a smoked kiln at 70 - 100 oC for 10 hours and another group was depthinto liquid smoke from the same wood for 60 minutes and ovendried at 60 oC for10-15 hours. The smoked fish were evaluated for consumer acceptence, moisture,phenol, acidity, and pH. The result showed that the smoked fish prepared by hotsmoking method was more acceptable than that liquid smoking method. Moisture,phenol, acidity, and pH for the smoked catfish smoked with hot smoking was9,33%, 7,26%, 3,43%, and 5,76, respectively and for smoked catfish smoked withliquid smoking was 8,17%, 4,63%, 2,13%, and 6,39 respectively.Keywords : Characteristics, smoked catfish, liquid smoking, hot smoking
The study of consumer acceptance of catfish (pangasius hypophthalmus) ball which added with angkak as a colour additive Loekman, Suardi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This study was intended to evaluate the consumer aceptance on catfish balladded with angkak as a colour additive. Four types of catfish ball were preparedfrom a mixture of catfish meat, sago flour, tapioca flour, seaweed, egg, and spices(onion, white onion, pepper powder, salt); and each catfish ball was added withangkak at a level of 0%, 5%, 10% and 15%. Catfish balls were evaluated forconsumer acceptance, proximate composition and bacterial total. The resultshowed that the catfish ball added with 5% red rice flour was the best in quality.Protein, fat, carbohydrate, moisture, ash and bacterial total of the catfish ball was67.94%, 1.21 %, 0.42 %, 11.58% and 4.6 X 102 respectively.Keywords : angkak, catfish ball, additive
The Study Of Consumer Acceptance On Catfish (Pangasius hypophthalmus) Ball Added With Katuk (Sauropus androgynus) Leaves As A Colour Additive Listari, Apri; Loekman, Suardi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This study was intended to evaluate consumer acceptance on catfish ballwhich added with katuk leaves as a colour additive. Four types of catfish ballwere made from a mixture of catfish, sago flour, tapioca flour, seaweed, egg,spices (onion, garlic, pepper powder, salt) and each catfish ball added with katukleaves at a level of 0%, 5%, 10% and 15% as a colour additive. Catfish ball wasevaluated for consumer acceptance, proximate composition and bacterial total.The result showed that catfish ball which added with 10% of katuk leaves was thebest in sensory quality. Protein, fat, moisture, ash and bacterial total of the bestcatfish ball was 13.51%, 0.75 %, 70.85% , 0.89% and 3,6 x 102 colonies/grespectively.Keywords: Acceptance, katuk leaves, catfish ball, colour additive
CATFISH (Pangasius hypophthalmus) PROTEIN CONCENTRAT FORTIFICATION IN BROWNIES CAKE Hayati, Wirda; Buchari, Dewita; Loekman, Suardi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research was intended to evaluate consumer acceptance of brownies cakefortified with catfish (Pangasius hipophthalmus) protein concentrat. Four brownies cake weremade from a mixture of 12% wheat flour, 36% eggs, 10% chocolate ,24% sugar, 15%margarine, 0,1% vanila dan 0,06% salt. Each cake then was fortified with catfish proteinconcentrat at a level of 0%, 5%, 10% and 15% of wheat flour. Brownies cakes wereecaluated for consumer acceptance and proximate composition (moisture, protein and fat).The results showed that the cake fortified with 10% catfish protein concentrat was the mostpreferable by the consumer. Protein compotition of brownies cake fortified with 0%, 5%,10%and 15% of catfish protein concentrat was 8,04%, 16,12%, 19,27% and 21,05% respectively;fat was 19,50%, 16,56%, 16,01% and 15,59% respectively; and moisture was 30,47% ,29,17%, 27,98% and 27,20% respectively.Keyword: brownies cake, catfish (Pangasius hypopthalmus) protein concentrat, fortification
THE EFFECT OF FERMENTATION TIME TO SNAKEHEAD FISH (Channa striata) BEKASAM QUALITY Sari, N. Ira; Loekman, Suardi; ', Suyatno
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 purpose of this research was to determine the effect of fermentationtime to snakehead fish (Channa striata) bekasam quality which was added roastedrice flour and pyloric caeca as a medium fermentation. The fish weighing 800-1000/fish was eviscerated, washed and salted with 30% of salt concentration for48 hours, then was added with 50% of roasted rice flour from fish weight. Themixture was grouped into 3 groups and divided 500g for each group. The eachtreatment was fermented for third day (H3), fifth day (H5) and seventh day (H7).Bekasam quality was evaluated for moisture content, protein content, NPNcontent, pH and lactic acid bacteria count. The results showed that snakehead fish(Channa striata) bekasam quality in seventh day (H7) fermentation was the besttreatment with appearance 5.8%, aroma 5.82%, taste 5.8%, moisture content63.28%, protein content 10.6%, NPN content 8.61%, pH 5.1 and a total lacticacid bacteria 182.3 x 103 cells / gram.Keywords : Channa striata, bekasam, roasted rice, phyloric caeca
THE EFFECT OF DIFFERENT CONCENTRATION OF CRUDE BROMELAIN ENZYM TO CATFISH (Clarias gariepinus) SAUCE Dewi, Kartika; Karnila, Rahman; Loekman, Suardi
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 intended to determine the effect of crude bromelain enzym withdifferent concentration to catfish (Clarias gariepinus) sauce. The fuction of crude bromelainenzym as catalysator which helping of hydrolisis in catfish (Clarias gariepinus) saucefermentation. The crude bromelin enzym extracted from fruit of pineapple. Crude bromelainenzym concentration which used for this research was 3% (B3), 6% (B6), and 9% (B9). The bestconcentration of crude bromelain enzym for catfish sauce quality was B9, because producedhighest hydrolisat volume and protein content which was 99.67 ml, 77.86% (bk) respectively.Total oganoleptic value which made with 9% concentration of crude enzym bromelain the wasmost favorable by consumer acceptance with 5.21 colour value, 4.36 taste value, 8.07 texturevalue and 5.91 odor value.Keywords : Fermentation , catfish ( Clarias gariepinus ), Crude bromelain enzym,fish sauce
STUDY ON CONSUMER ACCEPTANCE OF ICE CREAM CONE WITH ADDITION OF FLOUR SHELL CRAB (Portunus pelagicus) Prayoga, Rique; Loekman, Suardi; ', Sumarto
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 aimed to determine the effect of the as much as addition of crab shell flour (Portunus pelagicus) from the product durability and the level of consumer acceptance. This research was completely randomized design (CRD), with four levels of treatment consisting of ice cream cones that control without the addition of flour shell 0% (C0), addition of shell flour as much as 2.5% (C1), addition of flour shell as much as 5% (C2) and addition of shell flour 7.5% (C3). The experiment was repeated 3 times, so the number of experimental unit in the study was 12 units. The result showed that for was C2 most preferrable by consumer acceptance with 92,50% (74 people) Organoleptic assessment, a sense 91.25% (73 people), the scent 91.25% (73 people) and the texture 92.50% (74 people). For proximate analyser that C2 water content was 3,28%, protein content 12,56%, calcium 9,49 mg and cone resistant to ice cream for 26,7 minutes.Keywords: Cone ice cream, flour, shell crabs, consumer acceptance
Power Reduction of acetic acid to the heavy metal of blood cockle (Anadara granosa) Sianipar, Citra; Loekman, Suardi; ', Edison
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 aimed to reduce levels of heavy metals contained in the body ofblood cockle (Anadara granosa) with acetic acid soaking method. The experimentaldesign used in this study is a randomized block design (RAK) with 4 levelstreatments, blood cockle without soaking, the addition of 5% acetic acid, 15% and25%. The highest reducing power contained in Pb with 25 % acetic acid soaking, theCu with 5 % acetic acid soaking, the metal Zn with 25 % acetic acid soaking and Cdmetal with 25 % acetic acid soaking. The highest organoleptic assessment containedin such a test is the 25 % acetic acid soaking (16.58), aroma aroma is in control(15.96) and the texture is in control (17.88) .Keyword : Power reduction, acetic acid , heavy metals , blood cockle