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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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FORTIFICATION OF OIL FROM CATFISH BELLY FAT (Pangasius hypophthalmus) AND GROUPER FISH MEAT (Epinephelus fuscoguttatus) ON BISCUITS THROUGH CONSUMER ACCEPTANCE Sri Nova Mardayanti; Mirna Ilza; Syahrul '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 1 (2015): Wisuda Februari Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThe aim of this study was to determine the effect of oil which fortified from catfish belly fat and grouper fish meat to fullfill of formulation according to SNI so prefer by infant. 2 kg of catfish (Pangasiusn hypopthalmus) fat and 2 kg of grouper meat (Epinephelus fuscoguttatus) were extracted. Biscuits fortified with fish oil 0%; 5% and 15% was made from wheat flour, salt, sugar, butter, eggs, cocoa powder and backing soda. Parameters analysis was observed to organoleptic assessment (appearance, odor, texture and flavor (special baby) and proximate analysis (moisture, fat, protein and ash). The result showed that the biscuits was fortified with 5% of fish oil was the best treatment and preferred by consumers with a value 78.75%, water content 4.20%, protein content 8.04%, ash content 1.75% and fat content 10.38%.Keywords: Fortification, Biscuits, Fish oil, Acceptance.
THE SENSORY CHARACTERISTICS OF FISH OIL IN TUNA HEAD (Thunnus albacares) Panji Yaversio; Mirna Ilza; Andarini Diharmi
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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ABSTRACTThis study aimed to determine the sensory characteristics of fish oil in tuna head (Thunnus albacares) in tuna fish head oil rendered at different temperatures (60, 70, and 80 °C). The research was carried out in several steps, including: preparingthe sample, measuring the fat content, extracting the fish oil intuna head by using the wet rendering method, and assessing the sensory value of the fish oil. The results showed that the head of tuna was containing fish oil of 8.29%. Based on the sensory evaluation, it could be concluded that the lower the extraction temperature, the clearer the fish oil color produced. Keywords:Thunnus albacares, temperature, sensory, tuna head, fish oil
STUDY OF CONSUMER ACCEPTANCE ON GRILLED CAKE FORMULATION OF FISH CAKE COATED Cyprinus carpio Ferdi Gusmanto; Mirna Ilza; Desmelati '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research war aimed to evalute the formulation of fish grilled cakeprocessing which was made from Cyprinus carpio. The parameter analysis wasorganoleptic, chemical analysis (protein content), and microbiology analysis i.e.total plate count. The method used for this research was completely randomizeddesign (CRD) with 4 levels treatment, i.e. O0 (control), O1 (25% of meat fish), O2(35% of meat fish), and O3 (50% of meat fish). The resultshowed that grilled cakeof Cyprinus carpio with O3 50% of meat fish was the best treatment. Theorganoleptic value for apperance was 3.00, taste 3.80, texture 3.16, and aroma3.50. Prohemical analysis value for protein content was 16.64, and total platecount 10.3 cel/gram.Keyword: Consumer acceptance, Cyprinus carpio,fish cake coated
The effect of different woods on the quality of smoked catfish (cryptoterus bicirchis) Fara Adipa Sitompul; Mirna Ilza; 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 intended to evaluate the effect of different woods on the quality ofsmoked catfish (Cryptoterus bicirchis). The fish weigthing ± 40 gram/fish was taken from thefisherman in Rokan Hilir. The fish was eviscerated and hot-smoked in smoke kiln with kandiswood (Garcinia xanthochymus), simpur wood (Dillenia sulfruticosa) and laban wood (Vitexpinnata). Smoked catfish was evaluated for sensory quality, phenol, acidity and pH. The resultshowed that the of smoked catfish smoked with kandis wood was the best in quality. Phenol,acidity and Ph value for the smoked catfish smoked with kandis wood was 6,30%, 3,51% and6,27 respectively; simpur wood was 3,68%, 2,19% and 6,40 respectively; and laban wood was3,99%, 2,36% and 6,48 respectivelyKeywords: smoked catfish, wood, hot smoking
THE EFFECT OF USING DURIAN (Durio zibethinus) SEED FLOUR ON CHARACTERISTICS OF CATFISH (Pangasius hypophthalmus) NUGGETS Sahrul Ramadhan; Mirna Ilza; Sumarto Sumarto
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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AbstractThe study aimed to determine the effect of using different durian (Durio zibethinus) seed flour on the characteristics of catfish (Pangasius hypophthalmus) nuggets. The research was carried out with an experimental method, which was the experiment of making catfish nugget using different amounts of durian seed flour. The treatments used were without durian seed flour (N0), 33.33% of durian seed flour (N1), 66.66% of durian seed flour (N2), and 100%  of durian seed flour (N3). The design used was a non-factorial Completely Randomized Design with 3 repetitions. The results showed that the using 100% of durian seed flour was the best treatment to produce the highest characteristics of catfish nuggets. The characteristics of the catfish nugget contained  water, protein, crude fiber, fat, and ash content were  3.03%, 59.99%, 7.67%, 4.42%, 13.72%, and 3.03%, respectively.Keywords: nuggets, catfish, characteristics
STUDY VACUUM AND NON VACUUM PACKAGING ON THE QUALITY OF FISH BALLS MALONG (Muarenesox talabon) DURING COLD STORAGE TEMPERATURE (±50C) Zainuddin Nasution; Mirna Ilza; N Ira Sari
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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A Study vacuum and non vacuum packaging on the quality of fish balls malong (Muarenesox talabon) during cold storage temperature (±50C), has been carried out in June-July 2016. This research aim to understand the different of vacuum and non vacuum packaging on the quality of fish balls malong (Muarenesox talabon) during cold storage temperature (±50). The method used is an experimental method that perform method processing comperative malong fish balls are packed in a vacuum and non vacuum during cold storage temperature (±50C). The treatment in this study is a vacuum and non vacuum packaging. Meanwhile, as replication is the shelf life of 0,7,14,21 and 28 days, with the number of experimental units is 7 units. Parameter test in the organoleptic (appearance, aroma, flavour, and texture), chemical analysis (water and fat), and analysis of total plate count test (TPC). Furthermore, the data were analyzed using t-test. Treatment of the best views of the organoleptic test are on treatment with a value of such a vacuum packaging appearance value (5,55), aroma (5,11), flavour (4,66), texture (5,68), with a water content (59,13%), fat content (2,31%), ( TPC 5,20 cfu/gram).Keywors: Meatball, Muarenesox talabon, vacum package and non vacum package, quality
THE CHEMICAL COMPOSITION OF VANNAMEI SHRIMP(Litopenaeus vannamei)SKINAND HEAD FLOUR Anisa Anastasia Yunus; Mirna Ilza; Rahman Karnila
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            Vannameishrimp are used frequently by people, whether whole vannamei shrimp or without the skinand head. So that unused skin and head waste can pollute the environment. Unused skin and head waste have nutritional value so that they can still be reused. This study aims to determine the proportion value and chemical composition of the skin and head flour ofshrimp vannamei. The researchmethod consisted of two stages, namely: 1) Preparation of skin and head flour waste of vannamei shrimp, 2) Chemical analysis of skin and head flour waste of vannamei shrimp. The parameters observed consisted of morphology, vannameishrimp proportion, and chemical composition of skin and head flour of vannamei shrimp.The results showed that vannamei shrimp measuring 13 cm had a proportion value of 16.67% head, 13.33% skin, and 56.67% meat. The chemical composition of the skinand head flour of vannamei shrimp containedwater, ash, protein, fat, and carbohydrate was 10.20% (WW), 33.46% (DW), 38.62% (DW), 1.65% (DW), and 26.27% (DW), respectively.Keywords: Vanname shrimp, Carapace, Morphology, Proximate, Proportion
THE EXTRACTION OF TUNA FISH SKIN(Thunnus albacares) INTO GELATINWITH DIFFERENT OF SULFURIC ACID CONCENTRATIONS Suhardiyanto Suhardiyanto; Mery Sukmiwati; Mirna Ilza
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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ABSTRACT This study was aimed to get the best concentration of sulfuric acid to extraction of tuna fish skin into gelatin. The raw material of skin tuna was obtained from PT. Dempo Andalas Samudera Bungus Padang City of West Sumatra Province. The method used was an experimental method with Completely Randomized Design (CRD) non factorial consisting of 3 treatment levels, namely the addition of different concentration of sulfuric acid G1 (2% sulfuric acid),  G2 (4% of sulfuric acid) and G3 (6% of sulfuric acid). The data was analyzed with ANAVA. The parameters measured in this study were yield, acidity (pH), moisture content, ash content, viscosity and gel strength. The results showed that the tuna fish skin extraction process with 6% sulfuric acid concentration (G3) was the best treatment with a yield value 5.62%, acidity (pH) 3.97, moisture content 5.68%, ash content 4.57 %, viscosity 4.92 cP and gel strength 324.22 g bloom. Keywords: extraction, gelatin, Sulfuric acid,Tuna fish skin
TESTING of ANTIBACTERIAL ACTIVITY of EXTRACTS of SEA CUCUMBER (Holothuria atra) against BACTERIA Pseudomonas aeruginosa Adlita Eska Putri; Mery Sukmiwati; Mirna Ilza
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 research aims to know the sea cucumber Holothuria atra  bioactive compounds and antibacterial activity of sea cucumber Holothuria atra  extract against bacteria Pseudomonas aeruginosa. The methods used in this research is descriptive method i.e. extraction with methanol, test of phytochemicals, fractionation with a solution of butanol, hexane and ethyl acetate, and test the antibacterial activity against Pseudomonas aeruginosa bacteria using diffusion method with concentrations of 50%, 75% and 100%. The data obtained are presented in the form of tables and images. Results showed extracts of methanol the sea cucumber Holothuria atra detected compounds containing bioactive i.e. component steroids or Terpenoids, alkaloids, saponins and phenolic. The test results and the antibacterial activity the extracts of methanol the sea cucumber Holothuria atra against bacteria Pseudomonas aeruginosa diameter inhibition of bacteria ranged from 8,61 to 12,25mm and of three types of fractions used hexane fraction has a more dominant antibacterial potency with diameter inhibition of bacteria ranged from 13,46 to 14,63mm. Based on the results of research that the methanol extract of sea cucumber Holothuria atra has potential as an antibacterial. Keywords: Antibacterial, Extracts, Bioactive Components, Faction
THE EFFECT OF SOAKING TIME USING Vinegar (CH3COOH) ON THE ORGANOLEPTIC QUALITY OF LOKAN (Geloina erosa) Shafa Tasya Rinanda; Mirna Ilza; Mery Sukmiwati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 2 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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 ABSTRACT             The quality of the shellfish used as raw material in processing greatly affects the smoothness of the processing process, and determines the quality of the resulting product. This study aimed to determine the organoleptic quality of lokan (Geloina erosa) soaked in vinegar (CH3CHOOH). The treatment factor was lokan soaked with a long soaking time of 60 minutes, 90 minutes and 120 minutes using 25% vinegar. Organoleptic data were analyzed by ANOVA and Turkey’s HSD test. The results obtained from the 3 test parameters obtained the highest organoleptic (appearance) value (7,27); lowest (6,63); the highest organoleptic (odor) value (5,49); lowest (5,27); the highest organoleptic (texture) value (7,44); lowest (6,24). That the vinegar immersion had an effect on the organoleptic quality of lokan.Keywords: Lokan, vinegar, organoleptic
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