The Study of the Acceptance of Fish Ball with the Addition of Nourishment of Banana Kepok Heart Flour (Leptobarbus Hoevenii)

This study aims to determine the effect of the addition of banana kepok heart meal to the acceptance of jelly fish ball jelawat. The method used was experiments, with Completely Randomized Design (RAL) of one factor as the treatment was the addition of banana flour banana flour which consists of 4 treatment levels: B0 (without banana flour), B1 (banana flour 25 g) B2 (banana fiber flour 50 g) and B3 (banana flour 75 g). The parameters tested were organoleptic and chemical. The results showed that based on the parameters tested for the best treatment of consumer acceptance of jelly fish tball jelawat was the addition of banana fiber flour 50 g (B2), with the criteria of rounded, uniform, slightly hollow form, creamy brown, compact texture, solid and somewhat chewy, the aroma with the criteria is not fishy, the fish meatball specific is slightly reduced, and the taste is rather tasty, the fish taste less with moisture value 25,86%, protein 15,19%, fat 7,80%, crude fiber 7,73 % and ash content 3.97%

The Effect of Different Concentration of Papaya Sap Flour for Quality Characteristic of Snake Head (Channa Striata) Fish Sauce

This research was purposed to determine effect of papaya sap flour addition withdifferent concentration as catalyst to snake head (Channa striata) fish sauce fermentation. Flourof papaya sap as catalyst was containing the papain enzym components that could used to sneakhead (Channa striata) fish fermentation. The concentration of papaya sap flour was used in thisresearch was 2.5%, 5% and 7.5%. The result was dominated with protein content 59.53 (%bk).The best concentration of papaya sap flour for snake head fish sauce was 7.5% with hydrolysisvolume 81.33ml and protein amount 88.80 (%bk). Total oganoleptic value fish sauce whichmade with 2.5% concentration papaya sap flour was most favorable by consumer acceptancewith value of color 4.52, taste 5.32,textur 5.30, and odor 3.34

Consumer Acceptance Toward Freshwater Mussel (Pilsbryoconcha Exilis) Meatball

Pilsbryoconcha exilis is a type of freshwater mussel that commonly present in ponds in Sei Paku Village, Lipat Kain District, Riau Province. This research aims to understand the consumer acceptance on the P. exilis meatball. The meat of the mussel was used as main ingredient for the meatball. The mussel was taken from the Sei Paku area. There were 3 treatments applied, there were 150 g (K1), 200 g (K2), and 250 g (K3) mussel meat in 200 g mixed tapioca, wheat flour and egg. The meatball was flavoured with garlic, pepper and salt. Results shown that the best meatball was the K1. The organoleptic test results of this meatball (K1) was 94.6% for preference; 98.4% for texture; 90.2% for taste value, and 95% for aroma (the Duncan score were 3.49; 3.70; 3.42 and 3.41 respectively). The result of proximate analyss, however, shown that the best result was the K3, with 20.53 % protein content, 4.37% fat content, 1.29% ash content; 56.54 % water content and 17.25% carbohydrate content. In 1 gram meatball, the heavy metal (Pb and Cd) and mineral (Na, Fe, K, Ca) content were 0.0008 mg; 0.00002 mg and 0.034 mg; 0.025 mg; 0.019mg; 0.024 mg respectively

A Study on the Consumer Acceptance of Sago Noodles Fortified with Golden Apple Snail (Pomacea Canaliculata) Flour

This study aimed to determine the amount of golden apple snail (Pomacea canaliculata) flour mixed to dry sago noodles that can be accepted by consumers. The method used was an experimental method that was conducting experiments on the using of varied amount of golden apple snail (Pomacea canaliculata) flourmixed in the dough of sago noodles. The concentration of snails flour used was 0 g, 50 g, 100 g and 150 g. The results showed that the dry sago noodles fortified with 50 grams of snails flour was the most preferred by consumers. The dry sago noodles contained moisture 10.30%, ash 7.23%, protein 10.22%, and fat 1.55%

Fortification of Freshwater Mussels Flour in Bakpao Wrap Processing

This study was conducted to determine the effect of fortification freshwater mussels.The method used in this study was experimental method, namely the production of bakpaowrap with fortification of different freshwater mussels flour 0; 5%; 10%; and 15%, 20%.Observations were organoleptic (appearance, taste, aroma, texture) and proximate analysis(moisture, protein, fat, ash, carbohydrates). The results showed that treatment B1 (5%addition of freshwater mussels flour) was the best treatment for organoleptic parameterswith consumer acceptance rate 93.8% with 4.75% criteria likes and dislikes. With a watercontent of 31.59 value, protein 21:21, ash 2:54, fat 5.89, carbohydrates 38.77

The Effect of Soaking in Solution of Betel Leaves (Piper Betle L.) on the Quality of Smoke Flavored Catfish (Pangasius Hypophthalmus) Fillets

The aim of the study was to determine the effect of soaking catfish fillets into the solution of betel leaves on the quality of the smoke flavored catfish (Pangasius hypophthalmus). The experiment method used was composed as blocked completely randomized design. The catfish was filleted then soaked in the solution of betel leaves at varied concentrations and combined with liquid smoke for 30 minutes, and then dried at the temperature of 60oC for 2 days. Results showed that the catfish fillets soaked in solution of 30 % betel leaves combined with 7 % liquid smoke produced good characteristics and high quality of the smoke flavored catfish. It was indicated by the appearance that was clean and tidy, brown colored, very specific of smoky odor and a little bit of additional odor of betel leaves, delicious tasted, savory, feels additional betel leaves and the texture was dense, compact, and quite dry. The chemical characteristic was including moisture content 18.79% and the value peroxide 4.22 mg eq/1000g. The presence of mushrooms was detected after stored for 22 days

Pengaruh Penggunaan Minuman Berkarbonasi untuk Menghambat Kemunduran Mutu Ikan Gurami (Osphronemus Gouramy) pada Suhu Kamar

This research was conducted at the Laboratory of Technology of Processing,Chemical Fisheries and Fishery Microbiology Faculty of Fisheries and MarineSciences University of Riau, in October 2011. The research objective was todetermine the effect of addition carbonated water on freshness quality of Carpstored at room temperature. Carp weighing ± 200 grams each was obtained from afish market in Pekanbaru. The fish was grouped into 2 groups. First group wassoaked in 10% carbonated water and another group was soaked in 3.2%carbonated water +3.2% sugar +5.8% natrium. After soaking for 30 minutes, thefish was stored at room temperature for 12 hours. Fish quality was evaluated forsensory atribute, pH, TPC and TVB. The results showed that the fish added with10% carbonated water had a longer shelf life than those soaked in 3.2%

The Effect of Purple Sweet Potato (Ipomoea Batatas) Flour on the Squid (Loligo SP.) Nugget Quality

This research was aimed to determine the effect of purple sweet potato flour on the squid nugget quality. The treatments were carried out in the mixture of tapioca flour and purple sweet potato flour to the total weight of used flour (175 grams), which consists of five levels; N0 (100% tapioca flour and 0% purple sweet potato flour), N1 (75% tapioca flour and 25% purple sweet potato flour), N2 (50% tapioca flour and 50% purple sweet potato flour), N3 (25% tapioca flour and 75% purple sweet potato flour), N4 (0% tapioca flour and 100% purple sweet potato flour). Based on this research, the effect of the purple sweet potato flour on the squid nugget quality was significantly effect to organoleptic value, moisture content, ash, carbohydrate, protein and fat content. The using of highest concentration of purple sweet potato was given the highest antioxidant activity. The results on the N2 was the best treatment with the characteristics of appearance such a thick purple, brilliant (8.17), very fragrant in odor, squid specific (7.29),2JOM: FEBRUARI 2015savory flavor (8.33) and dense texture, compact (8.39), moisture content 58.68%, ash content 1.67%, carbohydrate content 17.47%, protein content 19.66%, fat content 0.62% and antioxidant activity 8.049 mg/mL

Study of Consumer Acceptance on Tilapia (Oreochromis Niloticus) Surimi Nugget

The study of consumer acceptance on tilapia (Oreochromis niloticus) surimi nugget was conducted in Fisheries Product Technology Laboratory, and Fisheries Product Chemical Laboratory, Faculty of Fisheries and Marine University of Riau in April 2017. This study was aimed to determine the effect of tilapia fish surimi of consumer acceptance on tilapia surimi nugget. The methode used in this study was the experimental methode of tilapia surimi nugget processing. The design used was non-factorial Randomized Complete Design (RCD) with 4 treatment levels, namely N0: 500 g of Tilapia meat, N1: 500 g of Tilapia surimi, N2: 475 g of Tilapia surimi, N3: 450 g of Tilapia surimi, with 3 replicated, so the number of experimental units in the study was 12 units. Based on the level of consumer acceptance showed that the N1 treatment was most preferable for appearance, taste, aroma, and texture with value was 7.775, 7.825, 7.662, and 7.853, respectively. The characteristics of N1 treatment was a brownish yellow color of appearance, savory of taste, fish flavor more pronounced, aroma of fish, spices, solid and compact texture. While the best proximate result was N0 treatment with water content, protein content, fat content, ash content was 58.73%, 17.79%, 2.8861%, 2.295%, respectively