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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Jurnal Ilmu Lingkungan Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan IJEBA (International Journal of Economic, Business & Applications) PREPOTIF : Jurnal Kesehatan Masyarakat Unri Conference Series: Community Engagement Dinamika Lingkungan Indonesia CANANG: Jurnal Pengabdian Masyarakat EcoNews

Mirna Ilza

Jurusan Teknologi Hasil Perikanan, Fakultas Perikanan Dan Ilmu Kelautan, Universitas Riau. Kampus Bina Widya Km 12,5 Simpang Baru Pekanbaru 28293

Author-ID : 285962

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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BLUE ECONOMY CONCEPT IN EXTENSION WASTE OF FISH BAUNG INTO FISH OIL IN SUNGAI PAKU VILLAGE KAMPAR KIRI, KAMPAR REGENCY, RIAU PROVINCE Ilza, Mirna; Ikhsan, Ikhsan; Azhari, Azhari; Buchori, Buchori
INTERNATIONAL JOURNAL OF ECONOMIC, BUSINESS AND APPLICATIONS Vol 4, No 1 (2019)
Publisher : INTERNATIONAL JOURNAL OF ECONOMIC, BUSINESS AND APPLICATIONS

Service to the public entitled "Guidance processing of fish waste baung into fish oil in Sei Paku Village, Kampar Kiri, Kampar District, Riau Province "has been carried out for 4 months in order to: 1) provide understanding and insight to the participants extension that baung fish waste can be processed into fish oil. 2) Giving briefing to the participants on the techniques of fish waste processing into fish oil. 3) To motivate participants to conduct business based processed fish waste products to supplement the family income. 4) Maintaining the quality and quantity of fish oil products produced in order to penetrate the wider market. 5) Provide new jobs. 6) Realize blue economy. Blue Economy is an economic concept that will be developed in Sei Paku to the challenging of environmentally destructive economic system, the damage caused by the presence of fish processing waste baung released into the environment. Interest extension with the motto of Blue Economy is no waste is wasted, meaning that all fishery products including waste can be utilized to improve the welfare of the community. Method of activities undertaken to achieve the goal of community service are lectures, discussions, consultations and practical demonstrations directly manufacture baung fish waste into fish oil. Counseling is done four stages starting with preparation for the month of August 2016, the implementation in September 2016, the establishment of a business group in October 2016, evaluation and monitoring in November 2016. As a result, at the end of public education can already take advantage of the technology is taught and business groups has been formed to start a business based on fish waste to increase the family income at the same time realizing the BlueEconomy

Pengaruh Penggunaan Minuman Berkarbonasi Untuk Menghambat Kemunduran Mutu Ikan Gurami (Osphronemus gouramy) Pada Suhu Kamar Jayanti, Siska; Ilza, Mirna; ', Desmelati
Jurnal Perikanan dan Kelautan Vol 17, No 2 (2012)
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.17.2.%p

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%.

KAJIAN PENGGUNAAN RUMPUT LAUT (Eucheuma cottonii) SEBAGAI BAHAN TAMBAHAN DALAM PENGOLAHAN KAMABOKO IKAN PATIN (Pangasius hypopthalmus) Hidayat, Nasrul; Ilza, Mirna; Syahrul, Syahrul
Jurnal Perikanan dan Kelautan Vol 19, No 2 (2014)
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.19.2.33-41

The aim of this study was to determine the consumer acceptance of catfish kama-boko with the addition of seaweed. A total of 10 kg catfish was obtained from one ofmarket in Pekanbaru city was processed into kamaboko. Four types of kamaboko weremade from catfish meat, corn starch, salt, onion, garlic, pepper and each of treatmentwas fortified with seaweed 0%, 5%, 10% and 15%. Parameters was observed on con-sumers acceptance and proximat analysis. The result showed that the catfish kamabokofortified with seaweed 15% was the best treatment and preferred by consumers with3.71% of organoleptik value, 70.41% of water content, 27.52% of protein, 2.79% ofash content, 2.99% of fat and 2.92% of crude fiber.

TUNA FISH HEAD OIL (Thunnus sp)PURIFICATION USING BENTONIT Saputra, Tri Wahyudi; Ilza, Mirna; Edison, Edison
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACK This The study aims to determine the effect of the bentonite adsorbent added when refining fish oil. The method used in this research is the experimental method. The design used was a non-factorial Completely Randomized Design (CRD). The bentonite concentration treatment factors used M1 (7%), M2 (10%) and M3 (13%). The test parameters used were proximate analysis (free fatty acid content, peroxide number and moisture content) and organoleptic test (color and aroma). The results showed that the addition of bentonite with different concentrations to the quality of tuna fish head oil had a significant effect on the value of color and aroma at the 95% confidence level with the best organoleptic quality found in the M3 treatment with a characteristic golden yellow color (8.39) and more aroma fish oil specifics (8.33). The results of chemical analysis of tuna fish head oil purification (Thunuus sp) using bentonite are peroxide number 2.32meq/kg, free fatty acids 1.38% and moisture content of 2.29%.Keywords: Fish oil, bentonite, peroxide number

THE EFFECT OF EXTRACTION TIME ON THE YIELD OF FISH OIL KEMBUNG (Rastreligersp) EXTRACTED BYWET RENDERING METHOD Br. Sianturi1, Frisdauli junitaMargaret; Ilza, Mirna; Diharmi, Andarini
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT Fish oil is produced by extraction. The extraction methods used to obtain fish oil consist of dry and wet rendering. The success of extraction is influenced by the extraction time which affects the yield. This study aims to determine the right time with the extraction method using wet rendering of the resulting yield. The research method is an experiment using a non-factorial completely randomized design. The treatment used was the extraction time consisting of W1 (20 minutes), W2 (30 minutes), and W3 (40 minutes) at a temperature of 70oC. The analysis parameter was yield. The results showed that the yield of mackerel oil yield at 20, 30, and 40 minutes was 0.68%, 0.75%, 0.81%. The highest yield of mackerel oil was produced at a temperature of 40 minutes at 0.81%. The treatment of the length of time for mackerel oil extraction has an effect on the yield of the oil produced. Keywords:extraction, time,wet rendering, yield

Analisis Paparan Co Dan So2 Pada Petugas Parkir di Basement Mall Ska di Kota Pekanbaru Damri, Damri; Ilza, Mirna; Afandi, Dedi
Dinamika Lingkungan Indonesia Vol 3, No 1 (2016)
Publisher : Universitas Riau

Abstrak: The objectives in research on the effects of CO and SO2 to ilness parking attendant is to analyze ilness suffered a parking attendant at the Mall SKA Pekanbaru in working on indoor parking. The description of the illness suffered a parking attendant at SKA Pekanbaru Mall is 21.3% feel the illness, sometimes reaching 33.2% and 45.4% never reached. Exposure to CO over high concentration at night and exposure to SO2 evenly in the morning, afternoon and evening. There is a real impact concentration of CO exposure to the pain felt by the parking attendant. This pain can be perceived from the parking attendants to the environmental conditions the parking lot itself. The condition is more common at night. Then the results related to the impact of SO2 exposure to pain proved to be a significant impact on the illnes parking attendant.

THE EFFECT OF DIFFERENT pH ON THE ACTIVITY OF THE CRUDE EXTRACT OF PROTEASE ENZYMES FROM THE VISCERA OF CATFISH (Pangasius hypophthalmus) Illahi, Sikarina; Ilza, Mirna; Diharmi, Andarini
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract The viscera of catfish are a by-product in the processing of catfish that have not been utilized optimally. The viscera of catfish can be used as raw material for enzymes. The viscera of catfish are thought to contain protease enzymes. This study aimed to determine the activity of crude extract of protease enzymes from the viscera of catfish (P. hypophthalmus) at different pH. The research was conducted through the sample preparation process, extraction of protease enzymes, measurement of enzyme activity in crude extracts of protease enzymes at different pH. The results showed that the activity value of the crude extract of the protease enzyme from the viscera of catfish (P. hypophthalmus) at pH 7; 8; 9 were 0.35 U/mL, 0.38 U/mL and 0.37 U/mL, respectively. The results showed that at pH 8 there was the highest activity value of the crude extract of the protease enzyme from the stomach contents of catfish (P. hypophthalmus).Keywords:catfish, pH, protease enzyme,

THE EFFECT OF DIFFERENT CONCENTRATIONS OF STARFRUIT ACIDS WULUH (Averrhoa bilimbi L) ON MINERAL EXTRACTION OF VANNAME SHRIMP SHELL (Litopenaeusvannamei) Gianthi, Fiskia; Karnila, Rahman; Ilza, Mirna
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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AbstractShrimp waste flour is a waste product containing fairly good nutrient, those are crude protein between 35 to 45% and minerals (calcium, phosphorus and magnesium). The organic acid contained in star fruit can be used as a solvent for mineral extraction. This study was aimed to determine whether starfruit acid with different concentrations could extract the minerals contained in vanname shrimp shell flour. This research was carried out in several stages such as sample preparation, different concentrations treatment, testing the chemical composition and extracting the minerals calcium, magnesium and phosphorus. The results of this study indicate that the highest concentration of 20% starfruit acid was showing the higher value of mineral extraction than the concentration of 10% and 15%. The shrimp shell flour was containing calcium 5.75 mg/kg, magnesium 0.653 mg/kg, and phosphorus 0.223 mg/kg. Keywords:Vannamei Shrimp, Extraction, Mineral.

Characteristics of Gelatin from Tilapia (Oreochromisniloticus) Bones Soaked Using Pineapple Liquid Extract (Ananascomosus L. Merr) Simbolon, Sarwoedy; Edison, Edison; Ilza, Mirna
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTÂ Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â This study aims to find out the chemical and physical characteristics of gelatin from tilapia bone soaked using pineapple liquid extract. Pineapple fruit is known to contain citric acid that is quite high.The research method used in this study is an experimental method by pre-treatment (soaking) of fish bones in liquid extracts of pineapples using different times. G20 (soaking of fish bones in pineapple liquid extract for 20 hours), G30 (soaking of fish bones in pineapple liquid extract for 30 hours) and G40 (soaking of fish bones in pineapple liquid extract for 40 hours).The analysis parameters in this study are SDS-PAGE values, sensory analysis, viscosity, pH values, moisture and ashcontent.The results of this study showed that gelatin extract of tilapia bone with soaking (demineralization process) using liquid extract with pineapple fruit at different times, produces SDS-PAGE value (molecular weight of gelatin protein 80 kDa, 60 kDa, and 50 kDa),sensory characteristics that meet the standards (yellowish-white powder form, smells of weak fish and tasteless), viscosity (1.39-1.52 cP), The physical properties of pH (5.06-5.26), chemical properties namely moisture content (4.54-6.47%), ash content (7.65-10.25%. The best treatment was obtained in the pre-treatment (soaking) of tilapia fish bones within 40 hours with liquid extract of pineapple fruit.Keywords: soaking, fishbones, pineapple liquid extract, gelatin

Socializing the Addition of Jambal Siam (Pangasius hypophtalmus) Fish Stomach Oil and Kerapu (Cromileptes sp) Fish Oil in Baby Porridge for Satisfy Omega 3 and Omega 6 Standard Mirna Ilza; Yusni Ikhawan Siregar
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 3 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The research aim on the socialization of the addition of jambal siam (Pangasius hypophtalmus)fish stomach oil and kerapu (Cromileptes sp) fish oil in baby porridge for satisfy omega 3 and omega6 standard was implemented around Pekanbaru and Bangkinang (Kampar district). The additionof fish oil is done based on the standard of the WHO weight which conform to the age of the baby.The baby’s weight is very less than WHO standard dose given 50 mg/day, less weight given 40 mg/day, and normal weight is 30 mg/day. Weight gain weighed and also observed the developmentof psychomotor babies each week for 8 weeks. Based on initial weight babies at the age of 10–12months without the addition of jambal siam (Pangasius hypophtalmus) fish stomach oil and kerapu(Cromileptes sp) fish oil in baby porridge, 70.7% had a normal body weight increase and 23.3%have added weight which is too late. After the addition of jambal siam (Pangasius hypophtalmus)fish stomach oil and kerapu (Cromileptes sp) fish oil in baby porridge obtained added weight andmotor development towards a better i.e. were 93.4% had normal motor development of appropriateage and the remaining 6.6% still have weight and psychomotor development too late i.e. newbornweight was initially very less than the WHO standard.Keywords: Fish oil, baby, body weight, physichomotor

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

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