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All Journal Berkala Perikanan Terubuk JURNAL SAINS PERTANIAN EQUATOR Proceedings of Annual International Conference Syiah Kuala University - Social Sciences Chapter Primary: Jurnal Pendidikan Guru Sekolah Dasar Agrointek Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Badamai Law Journal Jurnal Manajemen JURNAL PENDIDIKAN ROKANIA Wahana Islamika: Jurnal Studi Keislaman Adi Widya : Jurnal Pengabdian Masyarakat The Accounting Journal of Binaniaga PROSIDING SEMINAR NASIONAL PROGRAM PASCASARJANA Benchmarking: Jurnal Manajemen Pendidikan Islam Jurnal Ilmu Perilaku Sainmatika: Jurnal Ilmiah Matematika dan Ilmu Pengetahuan Alam Agroplantae: Jurnal Ilmiah Budidaya dan Pengelolaan Tanaman Perkebunan Jurnal Ekonomi Bisnis Indonesia Elementa: Jurnal Pendidikan Guru Sekolah Dasar Jurnal Riset Akuntansi Politala JURSIMA (Jurnal Sistem Informasi dan Manajemen) Journal of Economic, Public, and Accounting (JEPA) An Nisa' Jurnal Ilmiah Akuntansi Peradaban Akrab Juara : Jurnal Ilmu-ilmu Sosial Unri Conference Series: Community Engagement Enggang: Jurnal Pendidikan, Bahasa, Sastra, Seni, dan Budaya INDONESIAN JOURNAL OF HEALTH MANASA, Jurnal Ilmiah Psikologi Safari : Jurnal Pengabdian Masyarakat Indonesia JURSIMA Jurnal Ilmiah Dan Karya Mahasiswa Usada Nusantara: Jurnal Kesehatan Tradisional Aspirasi : Publikasi Hasil Pengabdian dan Kegiatan Masyarakat Jurnal Pengabdian Masyarakat Growth: Jurnal Magister Ilmu Ekonomi Universitas Palangka Raya Jurnal Manajemen dan Pendidikan Agama Islam Seurune : Jurnal Psikologi Unsyiah Jurnal Budi Pekerti Agama Buddha
Dahlia Dahlia
State University of Malang
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Journal : Berkala Perikanan Terubuk

 1 
Physical Characteristics of Skin Powder, Chitin and Chitosan (Holothuria scabra) Tyarani Dehwie; Sumarto Sumarto; Dahlia Dahlia
Berkala Perikanan Terubuk Vol 49, No 1 (2021): Februari 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.1.864-870

Abstract

This study aims to determine the physical characteristics of skin powder, chitin and chitosan that prepared from skin of sea cucumber (H. scabra). The analysis parameters observed were physical characteristics, moisture content and ash content. The skin of H. scabra has blackish gray color with yellow and black spots originating from the dorsal part and white skin with yellow and brown spots originating from the ventral part. The color of skin powder was light gray. The color of chitin and chitosan were light cream. Moisture content of skin, skin powder, chitin and chitosan were 24.30%, 5.17%, 3.16% and 3.35% respectively. Ash content of skin, skin powder, chitin and chitosan were 62.92%, 61.10%, 3.05% and 1.42% respectively.
MUTU ORGANOLEPTIK DAN KIMIA PETIS UDANG REBON (Mysis relicta) DENGAN PENAMBAHAN GARAM DAN LAMA PEMASAKAN BERBEDA Dahlia Dahlia; Suparmi Suparmi; Desmelati Desmelati; Santhy Wisuda Sidauruk
Berkala Perikanan Terubuk Vol 49, No 3 (2021): November 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.3.1333-1342

Abstract

Shrimp paste is a source of protein because the protein of shrimp paste has a high protein (15-20 g/100 g). However, shrimp paste is only consumed as a flavor and seasoning mixture. The study was aimed to determine the quality of organoleptic and chemical of shrimp paste using the difference of salt and cooking time. The used method was an experimental method with a factorial Completely Randomized Design (CRD) consisting of 3 treatments, namely A1 (10 g salt), A2 (15 g salt) and A3 (20 g salt). Meanwhile, cooking time was 30 minutes, 45 minutes, and 60 minutes. The tested parameters were organoleptic (flavor, odor, texture, and appearance), proximate (moisture, ash, protein, and fat), and pH. The results showed that the interaction between 15 g salt and 45 minutes of cooking time was the best treatment with the organoleptic of 7.29 flavor (shrimp taste slightly reduced, less salty), 7.59 odor (the specific odor of shrimp paste), 7.21 texture (thick, homogenous, soft), 7.63 appearance (blackish brown). The proximate of shrimp paste was 38.12% moisture, 3.05% ash, 9.68% protein, 0.72% fat, and 7.05 pH.
Quality Characteristics of Seaweed Jam (Eucheuma cottonii) with Sago Sugar Substitution Dahlia Dahlia; Desmelati Desmelati; Juliansyah Juliansyah
Berkala Perikanan Terubuk Vol 50, No 1 (2022): Februari 2022
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.50.1.1425-1430

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh substitusi gula sagu terhadap mutu selai rumput laut (Eucheuma cottonii).Metode penelitian yang digunakan eksperimen dengan rancangan acak lengkap (RAL) non faktorial menggunakan perlakuan penambahan gula sagu dengan jumlah berbeda terdiri atas G0 (0 g), G1 (100 g), G2 (200 g), G3 (300 g). Parameter analisis adalah  uji organoleptik (rasa, tekstur, warna, aroma), uji kadar air, abu, protein, serat kasar, karbohidrat, kalsium. Hasil analisis penilaian organoletik menunjukkan bahwa selai rumput laut dengan penambahan 300 g gula sagu memiliki nilai tertinggi (rasa, tekstur, warna, dan aroma) daripada penambahan gula sagu 100 dan 200 g. Dan hasil analisis kimia perlakuan terbaik pada G3 yaitu kadar air 26,00%, abu 0,41%, protein 0,62%, serat kasar 1,78%, karbohidrat 3,72, kalsium 0,93%. Penambahan gula sagu berpengaruh terhadap mutu  selai selai rumput laut. Selai rumput laut dengan penambahan gula sagu 300 g dihasilkan selai dengan karakteristik rasa manis, tekstur kental, warna bersih dan mengkilap, dan aroma spesifik selai rumput laut.
PENENTUAN SENYAWA BIOAKTIF EKSTRAK DAGING SIPUT BAKAU (Terebralia sulcata) DENGAN KROMATOGRAFI LAPIS TIPIS (KLT) Sumarto Sumarto; Desmelati Desmelati; Dahlia Dahlia; Bustari Hasan; M Azwar
Berkala Perikanan Terubuk Vol 39, No 2 (2011): Juli 2011
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (735.731 KB) | DOI: 10.31258/terubuk.39.2.%p

Abstract

This research was conducted for aims to determine the class of activecompounds contained in the mangrove snail meat that was extracted using hexaneand methanol solvents. Active compound was determined using maceration, thinlayer chromatography (TLC) and phytochemical test methods. At plate TLC haveRf 0,86 cm and 0,62 cm and active compounds derived from the mangrove snail(Terebralia sulcata) are flavonoids (polar and non polar) and non polar saponinand alkaloid .
Effect of Fortification of Chocolate Seaweed (Sargassum sp.) on Quality Characteristics of Goat's Milk Ice Cream Dahlia Dahlia; Dewita Dewita; Yance Gusriyanti
Berkala Perikanan Terubuk Vol 50, No 3 (2022): November 2022
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.50.3.1589-1596

Abstract

This study aimed to determine the quality characteristics of goat's milk ice cream with fortified brown seaweed (Sargassum sp.). The research method used was a non-factorial completely randomized design (CRD) with 4 levels of treatment, namely R0 (0% Sargassum sp.), R1 (5% Sargassum sp.), R2 (10% Sargassum sp.), R3 (15% Sargassum sp.). The test parameters carried out were organoleptic quality analysis of appearance, aroma, taste, and texture. The results showed that goat's milk ice cream with fortified brown seaweed (Sargassum sp.) had a significant effect on the chemical and physical quality characteristics at the 95% confidence level. The value of the chemical and physical quality of the best treatment was R3 (15% Sargassum sp.), with a moisture content value of 63.06%, a crude fiber content value of 1.65%, the value of calcium content 1.74%, melting time value is 24.47 minutes, and viscosity value is 252.10 cPs.
Co-Authors AA Sudharmawan, AA Abdul Hamid A. Yusra Abdullah Abdullah Adhariyah Adhariyah Aegisia Sukmawati AFRIZAL AFRIZAL Agung Saputra Agus Kurniawan Agus Kurniawan Ahmad Suhairi Andri Irawan Anggi gusdinata ANGGO DOYOHARJO Annisa Choirina Annisa Tri Srilistiany Astrina Utami Auzar Auzar Axel Celvin Viralta Basri Hasan bayu kesuma dewa Bustari Hasan Charlina Charlina Desmelati Desmelati Desmelati Desmelati Desti Maharani Devi Silfianti Dewita Dewita Dicky Perwira Ompusunggu Dinda Al Husna Dyah Ayu Putriani Endah Wiji Lestari Erlin Syahril Esti P. Sari Fachruddin Azmi Fajar Theo Fernando Mirip Halimah Larekeng Harin Tiawon Hendra Mario Silaban Ikhda Novita Putri Indah Berliani Ines Saraswati Machfiroh Irham Falahudin J Andree Eko Nugroho Jainah Jainah Jepri Jepri Julia Tina Juliansyah Juliansyah komariyati komariyati Leliyanah Leliyanah Lidiae Lidiae Lilin Karmila M Azwar M. Saufi Maria Vivi Arindha Marvel Rolando Simbolon Maya Khairani Maya Puspita Maya puspita Mega Annisa Mery Sukmiwati Meslo Pardede Muhammad Ihsan Mursal Sidiq Musrifah Aliyah N Ira Sari Nela Safelia Nita Kristiani Nourma Wulanda Novie Al Muhairiah Nur Fitri Ayu Mandasari Nuraeni M Nurafny Indrawati Nurelly Noro Waspodo Nurmiaty Nurmiaty Paridah Hasibuan Parista Kristina Rahmad Rahmad Rahman Hidayat Rahmatul Hafidah Ratmini Ratmini Reta Reta Rio Febrianda Rizka Qonita Rizki Syakbana Nasution Roynaldo Pujakusuma Rusydi Ananda Sahrul Sahrul Santhy Wisuda Sidauruk Scheilla Aprilia Murnidayanti Slamed Nuryal Sri Artati Waluyati Sumarianto Sumarianto Sumarto Sumarto Suparmi Suparmi Sutardi Sutardi Syahrul Syahrul Syamsul Rizal Syarifah Faradina Tati Herlina Taufik Apriliani Tyarani Dehwie Tyarani Dehwie Wibowo Pardosi Willie Japaries Wismanto Wismanto Yance Gusriayanti Yance Gusriyanti Yudha Adrian Zaujatul Amna Zulfahmidah Zulfitriani Dwiyanti Mustaka