Browsing by Author "Sumarto"

Now showing 1 - 6 of 6
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    Aspek Mikro Biologis Dalam Pengolahan Produk Berbasis Ikan
    (2013-04-18) Mus, Sukirno; Syahrul; Hutahaean, Benget; Sumarto; Kumiawan, Edi; Rahman, Mardiyah
    Penelitian ini bertujuan untuk mengetahui pengamh konsentrasi tepung jahe terhadap mutu ikan jambal siam selama penyimpanan suhu dingin . Berdasarkan hasil penelitian menunjukkan bahwa, keempat taraf perlakuan yakni Jo (tanpa tepung jahe 0%), Ji (tepung jahe 6%), h (tepung jahe 9%) dan J3 (tepung jahe 12%) berpengamh terhadap nilai organoleptik dan nilai total bakteri psikrofilik, serta tidak ditemukan bakteri Escherichia coli dan Staphylococcus aureus selama penyimpanan suhu dingin. Perlakuan J3 (tepung jahe 12%) mempakan perlakuan terbaik dilihat dari nilai organoleptik (tertinggi), bakteri psikrofilik (terendah), serta bakteri Escherichia coli dan Staphylococcus aureus (tidak tumbuh) selama penyimpanan suhu dingin.
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    KAJIAN PENERIMAAN KONSUMEN DAN MUTU NUGGET UDANG REBON (Acetes erythraeus)
    (2014-01-23) Desmelati; Sumarto; Meilin, Saputri
    An 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.
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    Pengembangan Penerapan Bersih Pengolahan Perikanan Berbasis Ikan Patin
    (2012-10-23) Sumarto
    Ikan patin telah dapat dimanfaatkan dalam berbagai produk sebagai penerapan produksi bersih(clear production) usaha meningkatkan nilai tambah(added value) ikan patin terutama sebagai produk pangan.
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    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, Rahman
    Desa 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.
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    Study On Patin Fish Macaroni Production As A Local Prominent Product
    (2016-04-12) Suparmi; Sumarto; Edison; Nainggolan, Adrianus P
    This research was conducted in March 2012 at the Laboratory of Fisheris Technology and Food Chemistry, Faculty of Fisheris and Marine Science, University of Riau. The aim of this study was to determine the level of consumer acceptance in the macaroni with adding of fish flesh, and to know the amount of fish flesh appropriate to be added in the manufacture of macaroni and catfish were in accordance with consumer tastes. Macaroni catfish is a product derived from a mixture of flour, water, eggs, fish flesh and with adding of spices mixed to become pasta, then printed with the machinery extruder the last dried in a oven. The method used in this research was the experimental method, which was directly observated in the manufacture of macaroni catfish. The result of this research showed that macaroni catfish can be accepted by consumers both in terms of appearance, taste, flavor and texture because the percentage was 71.25% - 85% from 80 panelist. The best macaroni based on all treatments was macaroni with the addition of 20% of fish flesh (M2). The Characteristics of macaroni catfish 20% (M2) was a faded yellow, the fish smell and the taste was felt and the texture of macaroni was felt hard
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    Uji penerapan pupuk cair organik limbah ikan runcah terhadap perkembangan tanaman sayuran bayam (amaranthus sp.) Dan kangkung darat (ipomoea reptans)
    (2016-03-02) Sumarto; Rengi, Pareng
    The study aimed to determine the effect of the use of organic liquid fertilizer trash fish waste to the development of spinach plants (Amaranthus sp) and kale land (Ipomoea reptans). The characteristics of the resulting liquid fertilizer has a pH 6.88, N 2:27%, P 19.61%, C 13.75%; K 7.92%; Cd 0.0013 mg/kg; and 0.0275 mg Pb/kg. The results of the study test application of liquid fertilizer trash fish waste to plant development spinach and kale showed accretion effect on plant height, length/leaf area, leaf amount and weight of the plant/stem of the plant during the growing season for 5 weeks. The development of spinach plants for 5 weeks with liquid fertilizer and control treatments to increase plant height, length/leaf area, leaf amount, and weight of spinach plants in sequence are: height 24.1+0.31 and 17.3+0.29 cm; length/leaf area 6.7+0.23 cm and 5.3+0.17 cm; quantity of leaves 12.7+0.72 and 9.8+0.67 strands, and heavy plant and 12.3+0.51 g and 9.1+0.65 g/plant stems. For the development of spinach plants for 5 weeks with liquid fertilizer and control treatments to increase plant height, length/leaf area, leaf amount, and weight of kale plants are: height 23.9+0.43 cm and 18.9+0.47 cm; length/leaf area 7.7+0.37 cm and 6.8+0.4 cm; quantity of leaves 16.3+0.63 and 14.5+0.55 strands; and heavy plant and 17.3+0.59 g and 14.6+0.63 g/plant stems