Articles

STUDI PENERIMAAN KONSUMEN TERHADAP ABON NILA (Oreochromis niloticus) DENGAN PENAMBAHAN JAMUR TIRAM PUTIH (Pleurotus ostreatus) Sukmiwati, Mery; Sari, Ira; Alik, Agustinus Tato’
Jurnal Perikanan dan Kelautan Vol 19, No 1 (2014)
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1130.733 KB) | DOI: 10.31258/jpk.19.1.1-12

Abstract

This research was carried out to evaluate consumer acceptance of tilapia abon fortified with white oyster mushroom. Tilapia weighing 400-600 g each was taken from a fish market in Pekanbaru. Four types of fish abons were prepared from the fish meat which was fortified with white oyster mushroom 0%, 25%, 50%, and 75% of the fish weight. The fish abons were eval-uated for consumer acceptance by 80 panelist. The results indicated that the fish abons fortified with 25% white oyster mushroom was the most acceptable by consumer. Moisture, protein, fat, and crude fiber of the fish abon was: 5.83%, 33.79%, 29.03%, and 1.49% respectively. 
Improvement of nutritional value of instant noodles By fortifying with catfish (pangasius hypophthalmus) flour Gusriadi, Depri; Sukmiwati, Mery; ', Dahlia
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 intended to evaluate the nutritional value of instant noodlesfortified with catfish flour. Instant noodles were prepared from a mixture of wheatflour (50%), sweat potato flour (10%), egg (15%), salt (0,7%), water (23%),cooking oil (0,3%) and Carboxy Methyl Cellulose (1%). The noodles wereprepared by fortifying the mixture with catfish flour at a level of 0%, 5%, 10%,and 15 % respectively. Instant noodles was evaluated for sensory quality andproximate composition (moisture, protein, carbohydrate, and fat). The resultshowed that instant noodles fortified with 15% of catfish flour has the bestsensory and proximate quality. Moisture, protein, carbohydrate, and fat for theinstant noodles was 3,88%, 36,67%, 21,00%, and 9,03% respectively.Keyword : Catfish flour, instant noodles, Pangasius hypophthalmus
A study on an extraction gelatin from Tuna eye’s (thunnus sp.) Sandria, Nofri; Sukmiwati, Mery; ', Desmelati
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 ANDALIMAN FRUIT (Zanthoxylum acanthopodium DC.) ON QUALITY OF SMOKED CATFISH (Pangasius hypopthalmus) STORED AT ROOM TEMPERATURE Sukmiwati, Mery; Sumarto, Sumarto; Wirawan, Catur
Berkala Perikanan Terubuk Vol 41, No 1 (2013): Februari 2013
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (75.072 KB) | DOI: 10.31258/terubuk.41.1.75-83

Abstract

This research was conducted in the Laboratory of Fisheries Technology,Food Microbiology and Food Chemistry, Faculty of Fisheries and Marine ScienceUniversity of Riau, Pekanbaru. The objective of this study was to evaluate theeffect of Andaliman fruit on quality of smoked catfish stored at room temperature.About 5 kg catfish weighing 700-800 g each was taken from a fish culture inKampar. The fish was hot-smoked in the smoke room for 10-16 hour. Fourgroups of smoked fish were treated with andaliman fruit liquid by snobing theliquid on the fish surface by 10%, 20%, and 30% of the fish might respectualy.The smoked fish then was oven-dried at 50-60°C for 6 hours. The smoked fishwas stored at room temperature for 45 days. Fish quality was evaluated forsensory quality, moisture, and peroxide value, at 0, 15, 30, and 45 days of storage.The result showed that the smoked fish treated with 30% andaliman liquid was thesuperior in sensory quality, and the product was still aceptable up to 45 days ofstorage. The moisture and peroxide value of the product at the end of the storagewere 18,06%, and 0,86 meq/g respectualy.Keywords: Andaliman fruits, quality, smoked catfish, room temperature
STUDI PENAMBAHAN TEPUNG RUMPUT LAUT (Eucheuma cotonii ) PADA MIE SAGU TERHADAP PENERIMAAN KONSUMEN Gultom, Pendi Parsiholan; Sukmiwati, Mery; ', 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 study was aimed to determine the effect of seaweed (Eucheuma cottonii) in flournoodles to consumer acceptance. The each concentration of seaweed (Eucheuma cottonii)flour was 0%, 10%, 20%, and 30%. Parameters was measured for organoleptic (taste, texture,color, and odor), and chemical analysis (moisture content, ash content, protein content, crudefiber, and water absorption). The research was conducted in the Fisheries ProcessingTechnology and Processing Chemical Laboratory, Faculty of Fisheries and Marine Sciences,University of Riau on June 2014. The results showed that 20% concentration of seaweedflour was the best treatment and most favorable by consumer acceptance with moisturecontent, ash content, protein content, crude fiber and water absorption was 10,34%, 9,34%,27,9%, 6,04% and 10,34% respectively.Keywords: Sago noodles, seaweed (Eucheuma cottonii) flour,
THE EFFECT OF DIFFERENT WAYS OF CHITOSAN COATING ON SMOKED CATFISH (Pangasius hypophthalmus) QUALITY DURING ROOM TEMPERATURE STORAGE 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.
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 | Full PDF (1624.35 KB) | 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 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
EKSTRAKSI SENYAWA FENOLIK DAN KANDUNGAN KIMIA PADA RUMPUT LAUT COKLAT (Sargassumsp). Siregar, Ika Darmila; Karnila, Rahman; Sukmiwati, Mery
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5, No 1 (2018): Wisuda April Tahun 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRAKPenelitianinibertujuanuntukmengetahuikandungankimiadanmendeteksisenyawafenolikpositifpadaekstrakkasarSargassum sp. Metode yang digunakanadalahmetodeeksperimen dengan rancangan acak lengkap (RAL) dengan 3 taraf perlakuan yaitu P1 (rasio pelarut1:3), P2 (rasio pelarut1:6) dan P3 (rasio pelarut1:9). Parameter yang diukuradalahmeliputianalisisproksimat(kadar air, kadarabu, kadar protein, kadarlemak, dankarbohidrat), rendemendananalisisfitokimia. Rangkaianpenelitianiniterdiridari 3 tahap, yaitu 1) preparasibahanbaku. 2) analisisproksimatSargassumsp.3) analisisfitokimia. HasilpenelitianmenunjukkanbahwakomposisikimiaSargassum sp. adalahkadar air 28,20 %bk, kadarabu 33,74 %bk, kadarlemak 4,54 %bk, kadar protein 8,42 %bk, karbohidrat 53,28 %bk. Rendemen P1 1,44%, P2 3,40%, P3 6,34 %. AnalisisfitokimiapadaekstrakkasarSargassum sp.positifterdeteksisenyawafenolik.Kata kunci : Ekstraksi, Fenolik, Sargassum sp. 
THE EFFECT OF DIFFERENT AMOUNTS ADDITION OF SEAWEED (Eucheuma cottonii) FLOUR TOWARD CHARACTERISTICS OF CATFISH (Pangasius hypopthalmus) EMPEK-EMPEK QUALITY Afriyanti, Lily; Sukmiwati, Mery
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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This research was aimed to obtain the best amount of seaweed (Eucheuma cottonii) flour in processing of catfish (Pangasius hypophthalmus) empek-empek from organoleptic quality and chemical analysis aspects. The seaweed (Eucheuma cottonii) was obtained directly from seaweed cultivation in Tanjung Medang water of north Rupat, Bengkalis regency, Riau. This research used completely randomized design, one factor with four levels of treatment 0%, 10%, 15% and 20%. The results of the study was very significant effect on organoleptic value includes the appearance, taste, aroma, texture and chemical values which include water content, fat content, ash content, whereas the levels of protein and calcium were significantly different. Based on parameters tested, the best treatment was the catfish empek-empek with addition 10% of seaweed flour, with appearance (7.99) of light brown colour, fish flavor more pronounced (7.61), fish aroma (7.61), solid, compact and chewy texture (7.26), and 65.97% of water content, 14.10% of protein content, 7.65% of fat content, 4.86% of ash content and 17.18 mg / 100 g of calcium content.Keywords: Empek-empek, Pangasius hypopththalmus, Quality, characteristics, Eucheuma cottonii