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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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Journal : Berkala Perikanan Terubuk

 1 
KARAKTERISTIK MUTU KITOSAN DARI KULIT TERIPANG PASIR (Holothuria scabra) DENGAN WAKTU PEMANASAN BERBEDA ulil_amri ulil_amri; mirna_ilza mirna_ilza; sumarto_sumarto sumarto_sumarto
Berkala Perikanan Terubuk Vol 46, No 1 (2018): Februari 2018
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (730.793 KB) | DOI: 10.31258/terubuk.46.1.1-10

Abstract

This study aims to determine the quality characteristics and degrees of chitosan deacetylation of sea cucumber Holothuria scabra skin extracted in different heating time. The reserach was conducted by using experimental method, that was extracting the skin of sea cucumber Holothuria scabra by heating it in extractor NaOH solution for varied time (90, 120 and 150 minutes) to produce chitosan flour. The results showed that the sea cucumber skin was containing of 5,26% water, 17,96% protein, 0,40% fat, 61,11% ash and 17,13% carbohydrate. The yield of chitin flour was 40,40%. It was containing of moisture 5,27%, ash 6,02%, with deacetylation degree of 38,84%. The different of heating time was siginificantly affecting to the quality of the chitosan flour produced. Extracting the skin of sea cucumber by heating it for 150 minutes produced the best quality of chitosan, indicated by the yield of 33,11%, moisture content of 5,96%, ash content of 6,65%,  with deacetylation degree of 69,65%.
KAJIAN PENERIMAAN KONSUMER TERHADAP IKAN ASAP SELAIS (Cryptoperus bicirchis) YANG DIBUAT MENGUNAKAN ASAP CAIR Desmelati Desmelati; Mirna Ilza; Nuzirwan Nuzirwan
Berkala Perikanan Terubuk Vol 41, No 1 (2013): Februari 2013
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (72.053 KB) | DOI: 10.31258/terubuk.41.1.10-24

Abstract

The research was conducted to observe the consumer acceptance on thesmoke flavoured fish Selais (Cryptoperus bicirchis). The fresh fish was preparedby eviscerated and washed it with clean freshwater. The fish was soaked in liquidsmoke solution at the concentration of 2%, 4%, 6%, or 8% for 30, 60, or 90minutes. Then, the fish was dried in the artificial dryer at temperature 50 – 60 0Cuntil the weight was reduced up to 70% of the initial weight. The smoke flavoredfish yielded was evaluated by determining their consumer acceptance, pH value,content of total acid and content of total phenol. The result showed that the fishsoaked in the liquid smoke at the concentration of 6% for 60 minutes is the mostlyaccepted by consumers, indicated on the highest value of consistence, texture,odor and flavor. The pH value, content of total acid and content of total phenol are6,40, 0,269%, and 0,84%, respectively.Keywords: consumer acceptance, Cryptoperus bicirchis, liquid smoke, andsmoke flavoured fish
Fortifikasi Minyak Ikan Jambal Siam (Pangasius hypophthalmus) dan Minyak Ikan Kerapu (Chromileptes sp) Pada Biskuit Anisa Ramadhani; Mirna Ilza; Desmelati Desmelati
Berkala Perikanan Terubuk Vol 43, No 2 (2015): Juli 2015
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (335.149 KB) | DOI: 10.31258/terubuk.43.2.77 - 88

Abstract

The study was conducted to determine the level of consumer acceptance and chemical composition of biscuit added with cat fish oil and gruoper oil. About 1 kg of abdominal fat from cat fish and 1 kg of gruoper meat was taken from a fish market in Pekanbaru was prepared,then fish oil could be proccessed. Three types of biscuit were fortifed with 0%, 10% and 20% of cat fish oil and grouper oil. Biscuit was evaluated for consumer acceptance and chemical composition (water, lipid, protein and free lipid acids). The results indicated that biscuit was fortified with 10% of cat fish oil and gruoper oil was the most prefereble by consumer. Water, lipid, protein and free lipid acids content of biscuit was 3,01%, 10,04%, 5,57% and 0,15% respectively.
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