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Mirna Ilza
Jurusan Teknologi Hasil Perikanan, Fakultas Perikanan Dan Ilmu Kelautan, Universitas Riau. Kampus Bina Widya Km 12,5 Simpang Baru Pekanbaru 28293
Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Public Health Social Sciences Other

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QUALITY ASSESSMENT OF SMOKED SELAIS (Cryptopterus bicirrhis) RESULTS USING LABAN WOOD SMOKE WITH DIFFERENT METHODS FOR THE STORAGE ROOM TEMPERATURE Suryanto, Ambrosius; Ilza, Mirna; ', Desmelati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research was conducted to determine the quality of smoked selais fish is stored at roomtemperature using different curing methods. five types of smoked selais fish were preserved usingliquid smoke from laban’s wood with treatment concentration of 6%, 8% which soaked in liquidsmoke rough, and concentration of 6%, 8% in the distillation of liquid smoke, immersion time 60and 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 alltreatments, with the organoleptic quality assessment, water contain, pH, and peroxide.Keywords: Cryptopterus bicirchis, liquid smoked, laban wood
THE EFFECT OF DOUBLE PACKAGING ON THE QUALITY OF FISH BISQUITS CONTAINING CATFISH OIL (Pangasius hypophthalmus) Purnomo, Agus; Ilza, Mirna; Sukmiwati, Mery
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research was intended to determine the effect of double packaging on the quality offish biscuits containing catfish oil (Pangasius hypophthalmus). The using of research methodwas experimental method and the used design was randomized block design (RBD) that wastwo standard of treatment that were HDPE packaging coated carton and alumunium foilcoated carton whereas the treatments were shelf life of 0, 15, 30, 45, and 60 days. Theingredient of making fish biscuits were 33 ml catfish oil, flour, sugar, salt, yolk, chocolatepowder, and soda. Fish biscuits coated with double packaging were HDPE coated carton andalumunium foil coated carton with appropriate shelf life treatments. Fish biscuits wereevaluated for organoleptic, TPC, moisture, fat, and peroxide. The result showed that the typeof double packaging gave the significant effect on appearance, flavor, texture, moisture, fat,peroxide; and the not significant effect on odor and TPC. Alumunium foil coated carton thatwas the superior packaging which can save the quality of fish biscuits until shelf life of 60days with 1,74% moisture, 10,7% fat, 2,70mgEq/kg peroxide, and 5,39sel/g TPC.Keywords: fish biscuits, catfish, shelf life, the type of packaging
Study of consumer acceptance on nugget made of catfish (Clarias gariepinus), snail (Pila ampullacea), and the combination ', Junardi; Ilza, Mirna; ', Syahrul
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The aim of the research was to observe the consumer acceptance on the nugget made of catfish, snail and the combination of them. The raw material used as the main ingredients were that used were catfish, snail and combination of them at 5 level, 100% catfish (A1), 100% snail (A2), combination of 75 % catfish, and 25% snail (A3), 50% catfish and 50% snail (A4), and combintion of 25% catfish and 75 % snail (A5). The result showed that the highest consumer acceptance was produced by the treatment of A1 and A3. The best nugget produced was performed by the highest value of appearance, aroma, taste and texture. Based on the proximate composition, combination of 75% catfish and 25% snail (A3) produced nugget that contained 54,56% mouisture, 24,21% protein, 7,44% fat, and 4,48% ash.Keyword : : catfish, snail, nugget, consumer acceptance
THE ANALYSIS CHEMICAL COMPOSITION OF CATFISH HEADFLOUR (Clariasgariepinus) Widiyanto, Rifki Rahma; Karnila, Rahman; Ilza, Mirna
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 study aimed to determine the chemical content of catfish head flour catfish (Clariasgariepinus).The research was conducted in two stages, those were the preparation of catfish head flour and then the proximate analysis of catfish head flour.The  parameters used in first step were the percentage of body parts and yield, while those  in the second stage werethe content ofmoisture, ash, protein, fat, and carbohydrate. The results showed that the whole catfish was consisted of head 29.73%, visceral 6.63%, and meat 63.64%.The yield of catfish head flour was 39.74%. Its chemical composition was consisting of the moisture 9.62% (wet based), ash17.25% protein 50.94%, fat 19.66%, and carbohydrate 4.94%(dry based). Keywords :Clariasgariepinus, flour, proximate, yield 
THE CONSUMER ACCEPTANCE ON SMOKE FLAVOURED CATFISH SAUSAGE (Clarias gariepinus) Sukandar, Titieu Keumala; Ilza, Mirna; Leksono, Tjipto
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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The aim of the research was to determine the consumer acceptance on the smoke flavoured catfish sausage. This research was conducted in 2 steps, those were the production of coconut shell redistilled liquid smoke and the production of smoke flavoured catfish sausage. The method used was the experimental composed as non factorial Randomized Complitely Design. The treatment factor was addition of liquid smoke in the catfish sausage, consisted of 4 levels, namely addition of 0 mL (SA0), 2 mL (SA2), 4 mL (SA4), and 6 mL (SA6) for every 315 g fish meat each. The result showed that the catfish sausage added with 2 ml liquid smoke in (SA2) was indicated as the highest sensory value. The proximate composition indicated that the lowest water content was shown on the catfish sausage added with 4 ml liquid smoke (SA4) amounting to 7,01% meanwhile the highest one was SA0 amounting to 7,58 %. The highest content of protein was SA2 amounting to 30,25% and lowest one was SA6 amounting to 24,56%. The highest content of fat was SA4 amounting to 2,31% and lowest one was SA0 amounting to 1,28%. The highest content of ash was SA6 amounting to 4,00% and lowest one was SA0 amounting to 2,21% and the highest content of phenol was SA6 amounting to 12,29% and lowest one was SA0 amounting to 0,41%. Keywords : consumer acceptance, fish sausage, liquid smoke, Clarias gariepinus
THE EFFECT OF DIFFERENT TREATMENT PROCESSESAGAINST THE CONTENT OF PROXIMATE ON EDIBLE MOLLUSC (Faunus ater) Asfi, Widya Mustika; Ilza, Mirna; Karnila, Rahman
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT This study was aimed to determine the effect of different treatment processes against the content of proximate onedible mollusc (Faunus ater) which included the proximate, knowing the optimal treatment process to be used in cooking of edible mollusc. This research was carried out in 2 stages, namely 1) Preparation of edible mollusc, 2) Proximate analysis of edible mollusc meat. The experimental method was used in this research with Completely Randomized Design (CRD), which consists of three levels of treatment with different precessing L1 (non processing), L2 (steaming) and L3 (boiling).  The result of the analysis indicated that differences of processing treatment affect to proximate content of edible mollusc and steaming processing was the best treatment in processing of edible mollusc with characteristics of moisture, ashprotein, fat content (WW) were 76.92%, 4.88%, 10.46%, 0.82%.Keywords : edible mollusc, proximate, boiling and steaming
Characteristics of Amino Acid Profiles of Catfish (Pangasius sp.)Meat Based on Habitat Damanik, Apriliani Maranatha; Ilza, Mirna; Edison, Edison
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT Theaim of the study was to determinethe different characteristics of essential and non-essential amino acids and value of chemical composition on catfish meat originating from natural rivers and from floating nets. The method used was comparative experimentalfor different habitat treatment with T-test established of 2 treatments, namely (P1 = natural river catfish, P2 = floating net catfish) with 5 replications of chemical composition and 2 replications of amino acid analysis. The experimental unit was 10 units. The parameters used were chemical analysis(moisture, ash,protein,fat,carbohydrate content) andamino acid analysis. The result showed thatthe total length of natural river catfish was 48cm and floating net catfish was 45 cm with an average weight was 1230gr.The yield of natural river catfish meat was 52.8450 g and 50.4065 g. The chemical characteristics of natural river catfish meat showed thatmoisture,ash, protein, fat, and carbohydrate was 67.2323%, 2.8648%, 21.2638%,7.2086% and1.4304%.The chemical characteristics of floating net catfish showed thatmoisture,ash, protein, fat, and carbohydrate was66.7238%,2.4701%, 20.9011%, 7.8405% and2.0642%. Leusin was the highest essential amino acids in catfish meat. Where in natural river catfish was 4.7145% and floating net catfish was 4.128%, while glutamic acid was highest non-essential amino acids in catfish meat, where in natural river catfish was 7.8695% (WW) and in floating net catfish was 6.1975% (WW). The total number of amino acids in natural river catfish was 46.043% (WW) and floating net catfish was 33.4714% (bb).   Key words: Amino acid, Catfish, and Habitat
THE EFFECT OF CONCENTRATION AND DIFFERENT SOAKING TIME ON STARFRUIT (Averrhoa bilimbi L) SOLUTION TO THE HEAVY METAL (Pb AND Cd) CONTENT OF BARNACLE (Pilsbryoconcha exilis) Jayanti, Tinneke Dwi; Ilza, Mirna; Karnila, Rahman
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis research was aimed to determine the exact concentration and soaking time to reduce the heavy metals Pb and Cd of  barnacle (Pilsbryoconcha exilis). The experimental method was used in this research with Factorial Completely Randomized Design. There were 3 treatment levels of starfruit solution concentrations 10% (K1), 15% (K2), and 20% (K3), with 2 treatment levels of  soaking time 60 minutes (W1) and 90 minutes (W2). All samples were assessed for chemical contents, metal content Pb and Cd, and organoleptic.The chemical contents of fresh barnacle include water 84.10% (ww), ash 11.06% (dw), protein 59.09% (dw), fat 7.79% (dw) and carbohydrate (by difference) 22.07% (dw). The result showed that the treatment of soaking the barnacle into the 20% of starfruit solution for 90 minutes was the best treatment, whereas the reduction of heavy metal of  Pb 72.30% and 15% of starfruit solution for 90 minutes was the best treatment, whereas the reduction of heavy metal of Cd 67.64%. The soaking of barnacle into the starfruit solution was significantly affect tothe organoleptic quality, included appearance, odor, and texture. The higher concentration and longer soaking timewas given cause the barnacle tobe white and not brilliant, the odor was very fresh and the texture was less dense and slighlty soft.Keywords:barnacle, concentration, soaking time, heavy metal
PRODUCTION OF CATFISH MEAT PROTEIN CONCENTRATE (Pangasius hypophthalmus) USING ETHANOL SOLVENT WITH DIFFERENT CONCENTRATIONS MST Siagian, Roy; Ilza, Mirna; Sukmiwati, Mery
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT This research aims to determine the effect of ethanol solvent with different concentrations on the characteristics of catfish meat protein concentrates which include yield, proximate, and amino acids, to obtain optimal concentration. This research was conducted in 2 stages: first stage,the making of catfish meat flour, 2) making catfish meat protein concentrates using ethanol solvents with different concentrations (65% ethanol, 75% ethanol and 85% ethanol). The analysis showed that the use of ethanol solvent with different concentrations had a significant effect on the characteristics of protein concentrates. Ethanol solvent with a concentration of 85% was the best concentration in the production of protein concentrate with a yield, ash, water, protein, fat, and amino acid content was 80.42%, 19.44%, 6.35%, 68.37%, 0.55%, and50.25%, respectively. Keywords: Protein concentrate, catfish, ethanol
THE EFFECT OF ALCALASE ENZYME CONCENTRATION ON HYDROLYSIS OF FISH PROTEINTEMBAKUL (Periophthalamusminutus) Fdw, Dhiky; Edison, Edison; Ilza, Mirna
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT                Mudskipper(Periophthalmusminutus) is the fish that lives in the mangrove forests. The fish was used as the raw material in this study. The purpose of this study was to determine the effect of adding the best concentration of alcalase enzymes to produce the protein hydrolyzate of mudskipper. The parameters observed were the value of non protein nitrogen (NPN) and protein content  by using the Lowry’s method. The experimental design used was a non-factorial Completely Randomized Design (CRD). The treatment conducted was hydrolyzing the fish to produce the fish hydrolyzates protein at different concentration ofalcalase enzyme (1%, 1.5%, and 2%) for 1 hour at temperature 50 °C and pH 8.5. The results showed that the addition of alcalase enzyme1.5% produced the highest content of protein in fish flour at 86.56% (dw) and water at 8.85% (gw). The product was also showing the highest value of non-protein nitrogen (NPN) at 19.28% and Lowry's protein content at 16.96%. Keywords: Flour, parameter, proximate.
Co-Authors ', Desmelati ', Junardi ', Syahrul Adlita Eska Putri Afrizal Riandi Ambrosius Suryanto Amilia Linggawati Andarini Diharmi Anggito Naibaho Anisa Anastasia Yunus Anisa Ramadhani Anita, Sofia Asfi, Widya Mustika Ayu Agustina Azhari Azhari Azhari Azhari Br. Sianturi1, Frisdauli junitaMargaret Buchori Buchori Buchori Buchori, Buchori Cristine Jose Damanik, Apriliani Maranatha Damri Damri Dedi Afandi Desmelati ' Desmelati Desmelati Desmelati Desmelati Dewita Dewita Dinda Litani Purity Dini Fitri Dita Natalia Purba Edison ' Edison Edison Edison Edison Edison Edison Edo Pandiangan Elvi Rahmadani S Elvi Syahrina Enrawana Putri Purba Ertawati Ertawati Fadli Khairullah Fara Adipa Sitompul Fdw, Dhiky Ferdi Gusmanto Gianthi, Fiskia Gita Amelia Hagairim Sagala Hidayat, Nasrul Ikhsan Ikhsan Ikhsan Ikhsan Illahi, Sikarina Imam Kristof Octaviaman. H Ira Sari irvina Nurachmi Jayanti, Siska Jayanti, Tinneke Dwi Karnila, Rahman Karnila Lia Resti Lismawati Lismawati Lonika Putri Linda Nainggolan Lorde Sembiring Lorde Sembiring M. Ufan M. Ufan M.Halim M.Halim Maulana Hardi Mery Sukmiwati MST Siagian, Roy Muharram Muharram Muslihul Makrif N Ira Sari N.Ira Sari Nita Grecia Damanik Nofrizal Nofrizal Nurkholidah Nurkholidah Nurul Muji Ariani Nuzirwan Nuzirwan OKTORIO ' Panji Yaversio R. Fathul Rahman Radhina Permata Sari Rahmadi Rahmadi Rika Yuhalmiana Siregar Sahrul Ramadhan Salsabila, Unik Hanifah Serly Marici Shabrina Nur Fakhriah Shafa Tasya Rinanda Sherrin Sherrin Simbolon, Sarwoedy Siti Kholijah Sofia Anita Sri Nova Mardayanti Suhardiyanto Suhardiyanto Sujarna Sujarna Sumarto ' Sumarto Sumarto Sumarto, Sumarto Suprianto ' Syahrina, Elvi Syahrul ' Syahrul Syahrul Syahrul Syahrul Tengku Nurhidayah Titieu Keumala Sukandar Tjipto Leksono Tri Wahyu Saputra Triatma Putri ulil_amri ulil_amri Vivi Roza Vivi Roza, Vivi Wahyudi Wahyudi Widiyanto, Rifki Rahma Willy Novfrendy Damanik Yenita Roza Yolanda Pridatama Yusni Ikhawan Siregar Yusni Ikhwan Siregar yusri munthe Yusuf Eko Syafti Zainuddin Nasution Zulfan Saam Zurrahmi Z.R