Browsing by Author "Desmelati"
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Item An Improvement of Carcass Quality of Harvested Cage Cultured Catfish (Mystus nemurus) by Increasing Protein Level in the Diets(2016-03-31) Hasan, Bustari; Suharman, Indra; Desmelati; Iriani, DianTwo diets containing 40% protein, P/E ratio 1.30 g/kcal (high protein) and 34% protein, P/E 1.07 g/kcal (low protein), which produced the best growth at our previous experiment, were fed to Mystus catfish to determine their carcass quality. The fish ranging from 40.14 g to 42.64 g in size was grown in commercial fish cages (4x4x1.5 m) at a density of 50 fish per m3 for 90 days. The fish were fed the experimental diets at libitum twice daily, at 9.00 and 16.00. The harvested fish was evaluated for carcass quality characteristics and growth performance. Edible flash, dressing percentage and water holding capacity of harvested fish were higher for the fish fed higher protein diet than that for lower protein diet (P<0.05); but carcass waste was higher for the fish fed lower protein diet than that for higher protein diet (P<0.05). There was no significant different in hematosomatic index between the two fish groups (P>0.05). Proximate composition of the harvested fish was significantly different between fish fed higher and lower protein diet, except moisture. Protein and ash composition was higher for fish fed higher protein diet than that fed lower protein diet (P<0.05), however, fat composition was higher for the fish fed lower protein diet than for that fed higher protein diet (P<0.05). The fish fed higher protein diet consumed less feed but more protein (P<0.05); however, feed and protein efficiency as well as protein retention were not different between the two fish groups (P>0.05). Weight gain was higher for fish fed lower protein diet but protein gain was higher for fish fed higher protein diet (P>0.05).Item KAJIAN PENERIMAAN KONSUMEN DAN MUTU NUGGET UDANG REBON (Acetes erythraeus)(2014-01-23) Desmelati; Sumarto; Meilin, SaputriAn assessment on consumer acceptance and quality of shrimp nugget was conductedat the Laboratory of Fish Processing Technologyand Food ChemistryFaculty ofFisheriesand Marine ScienceUniversity ofRiauinJanuary 2012. The purposeof the study was to assess consumer acceptanceand proximate composition ofnugget prepared from shrimp (Acetes erythraeus). The dried shrimp was taken from a fish market in Pekanbaru. The dried shrimp was ground and made for nugget with four formulations; each formulation contained 200 g, 300 g, 400 g and 500 g. The nugget then were evaluated for consumer acceptance and proximate quality. Consumer acceptance of the nugget was evaluated for flavor, odor, texture and appearance by 80 panelists. The result showed that the nugget prepared by addition of 400 g dried shrimp was the superior consumer acceptance with itscharacteristicof golden yellow appearance,significant shrimp odor and flavor and chewy texture. Proximate compositionof theshrimp nugget were 19,60% moisture, 34,68% protein, 0,86% fat, 3,28% ash and 50,51% calcium.Item Penyuluhan dan Pelatihan Diversifikasi Ikan Patin Menjadi Produk Berdaya Saing (Samosa dan Nugget) Di Desa Padang Mutung Kecamatan Kampar Riau(2013-04-25) Sumarto; Suparmi; Desmelati; Loekman, Suardi; Karnila, RahmanDesa Padang Mutung merupakan satu diantara desa yang terletak di Kecamatan Kampar Kabupaten Kampar Provinsi Riau. Secara administrative wilayah Desa padang Mutung pada bagian sebelah utara berbatasan dengan Desa Alam Panjang Kecamatan Rumbio Jaya, sebelah selatan berbatasan dengan desa kebun Durian Kecamatan Kampar Kiri, sebelah timur berbatasan Desa Pulau Tinggi Kecamatan Kampar, dan sebelah barat berbatasan dengan Desa Rumbio Kecamatan Kampar. Desa Padang Mutung memiliki potensi perikanan air tawar cukup tinggi, yang dilakukan dengan budidaya keramba dan kolam dengan produksi sekitar 330 ton/tahun. Jenis ikan yang dibudidayakan antara lain ikan patin, lele, baung, nila, dan lainnya. Jenis ikan yang dominan yang diproduksi oleh para kelompok tani ikan adalah jenis ikan patin, melalui usaha budidaya keramba dan kolam. Secara umum bahwa untuk wilayah Kabupaten Kampar untuk visi ke depan yaitu wilayah yang dikatakan sebagai daerah sejuta keramba yang sangat didominasikan oleh jenis ikan patin, dan ditambah oleh jenis ikan lainnya.Item QUALITY ASSESSMENT OF SMOKED SELAIS (Cryptopterus bicirrhis) RESULTS USING LABAN WOOD SMOKE WITH DIFFERENT METHODS FOR THE STORAGE ROOM TEMPERATURE(2014-03-01) Suryanto, Ambrosius; Desmelati; Mirna Ilza2This research was conducted to determine the quality of smoked selais fish is stored at room temperature using different curing methods. five types of smoked selais fish were preserved using liquid smoke from laban’s wood with treatment concentration of 6%, 8% which soaked in liquid smoke rough, and concentration of 6%, 8% in the distillation of liquid smoke, immersion time 60 and 90 minutes as the traditional fumigation control. Smoked selais fish were observed for 10, 20, 30, 40 days. The results indicated that the smoked fish have a good and uniform quality of all treatments, with the organoleptic quality assessment, water contain, pH, and peroxide.Item TEKNOLOGI PENGOLAHAN IKAN PATIN MENJADI DENDENG SERTA PENENTUAN MASA KADALUARSA(2014-02-18) Desmelati; Suparmi; Dahlia; Saputra, Joni; Alvian; ElitaDendeng adalah produk pangan semi basah yang dapat dimakan tanpa rehidrasi dan tidak memberikan rasa kering pada produk. Pembuatan dendeng lumat ikan patin merupakan salah satu upaya diversifikasi produk hasil perikanan yang sehat dengan kandungan gizi tinggi. Tujuan penelitian ini adalah untuk mendapatkan jumlah tepung tapioka yang tepat pada pengolahan dendeng lumat ikan patin. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial menggunakan 5 taraf dan 3 ulangan, yakni: (1) Ao= Tanpa penambahan tepung, (2) A1= Penambahan tepung 50 g, (3) A2= Penambahan tepung 100 g, (4) A3= Penambahan tepung 150 g, (5) A4= Penambahan tepung 200 g. Masing-masing unit perlakuan ditambahkan bumbu-bumbu yang terdiri dari gula merah, asam jawa, bawang merah, bubuk ketumbar, lengkuas, garam dan bawang patih. Hasil penelitian dengan penambahan tepung tapioka pada taraf kepercayaan 95% menunjukkan bahwa dendeng lumat ikan patin memberikan pengaruh yang nyata terhadap mutu dendeng lumat ikan patin. Penambahan tepung tapioka 100 g merupakan hasil yang terbaik dan dapat diaplikasikan untuk meningkatkan mutu dendeng lumat ikan patin.