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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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THE EFFECT OF Spirulina sp FLOUR FORTIFICATION ON THE SENSORY-CHEMICAL CHARACTERS OF MOCHICAKE Hagairim Sagala; Mirna Ilza; Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The aim of the study was to observe the effect of Spirulina flour fortifiedto the mochi cake on its sensory-chemical characters This study used anexperimental method by using completely randomized design (CRD) nonfactorial. The treatment conducted was producing mochi cake by adding Spirulinaflour at different composition, namely: 1.5, 2.5, and 3.5gs for 1120 gs mochi each.The products of Mochi cake fortified with the Spirulina flour were evaluated fortheir hedonic value and chemical characters. The result showed that thefortification of 3,5gs Spirulina flour into the mochi was determined as the besttreatment indicated by the highest value of appearance 7.4, texture 7.0, aroma 6.9,and taste 7.7. The product was containing water 28.50%, protein 3.20%, 4.60 fat,ash 3.62% and carbohydrate 60.08%.Keywords: fortification, mochi cake, Spirulina flour
THE EFFECT OF COOKING TIME ON THE NUTRITIONAL CONTENT OF THE MUDSKIPPERFISH FLOUR (Periopthalmodon schlosseri) Nita Grecia Damanik; Mirna Ilza; Mery Sukmiwati
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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ABSTRACTMudskipper(Periopthalmodon schlosseri)had a local nameknownas tembakulfish that could be found in mangroves or mangrove forests. Tembakulfish hadhigh nutritional content because of its high protein contentup to81.22%intembakul fish meat. The research aimed to determine the effect of cooking time on the nutritional valuein the fish flour (proximateand mineral content) and to determine the optimum cooking time. Theresearch used a non-factorial Completely Randomized Design (CRD) consisting 3 different treatment time (60, 75 and 90 minutes)at a temperature of 1000C. The results showed that the different cooking time were not significantly affecting to the physical appearance of the fish flourproduced, those were brownish yellow colour. The treatment of cocking fish for 60 minutesproduced  the best fish flour, indicated by the highest yield up to 21.55%, that wascontainingwater 12.67% (bk),ash4.69% (bk), protein 80.74% (bk), fat 1.48% (bk) and several minerals includingpotassium 0.71% (bk), calcium 15.15% (bk),iron 0.05% (bk), zinc 0.04% (bk), and phosphorus 0.13% (bk). Keywords: fishflour, nutritional content, tembakul fish,
THE EFFECT OF VARIED CONCENTRATION AND SOAKING TIME IN CORNCOB (Zea mays L) LIQUID SMOKE AT ON THE QUALITY OF SMOKED CATFISH (Pangasius pangasius) Afrizal Riandi; Mirna Ilza; Tjipto Leksono
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research had been conducted in April 2015 in purpose todetermine the effect of varied concentration of corncob liquid smoke and soakingtime on the quality of smoked catfish (Pangasius pangasius). The method used inthis study was experimental, designed as Completely Randomized Design (CRD)and composed factorially 3x2. The catfish was eviscerated and then soaked in asolution of corncob liquid smoke at different concentration 4% (K4), 6% (K6) and8% (K8) for 1 hour (L1) and 2 hours (L2). After soaked, the fish were then driedusing an oven at the temperature of 55o C for 12 hours. The quality parametersused were the characteristic of organoleptic, water content, total phenols, totalacids and pH values. The results showed that the differences of concentration andsoaking time in a solution of liquid smoke affected significantly on the quality ofsmoke catfish as show on the score of the appearance, total acids and pH values,but not significantly affected on the score of the texture, odor, taste, water contentand total phenols. The best quality of smoke flavored catfish is produced bysoaking the catfish in a solution of corncob liquid smoke at concentration 6-8%for 2 hours. The characteristics of smoke flavored catfish were showing cleansurface of the meat, neat, and attractive colors (golden yellow). The smoked fishhad the specific odor of smoked fish, delicious taste and distinctive flavor ofsmoked fish, less salty, and a compact and soft texture of the meat. The smokeflavored catfish contained the water 12,88-9,14%, total phenols 0,15-0,21 ppm,total acids 3,73-5,20 and pH value 5,38-5,98.Keywords: liquid smoke, Pangasius pangasius, corncob, solution concentration,soaking time
THE EFFECT OF DIFFERENT ORGANIC SOLVENTS ON PHYSICOCHEMICALPROPERTIES OF FISH OIL EXTRACT FROM MUDSKIPPER (Periopthalmodon schlosseri) Edo Pandiangan; Edison Edison; Mirna Ilza
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis study was aimed to determine the physicochemicalproperties of fish oil and to determine the best solvent for dissolving fish oil mudskipper. The method used was an experimental method, with a non-factorial Completely Randomized Design (CRD) consisting of 3 levels of treatment namely, the use of methanol (X1), the use of ethanol (X2), and the use of propanol (X3). The parameters used in the analysis of physicochemical properties were fat content, iodine value, peroxide value, saponification value, color and odor. The results showed that the characteristics of mudskipper fish oil using methanol solvent were fat content of 1.51%, iodine value of 105.79 mgiod/100 g, peroxide value of 3.57 meq/kg, saponification value of 155.79 mgKOH/g, yellow color and fishy odor. Furthermore, the characteristics of mudskipper fish oil using ethanol solvent were fat content of 1.50%, iodine value of 107.59 mgiod/100 g, peroxide value of 3.83 meq/kg, saponification value of 154.95 mgKOH/g, brown color and fishy odor. Moreover, the characteristics of mudskipper fish oil using propanol solvent werefat content of 1.48%, iodine value of 107.98 mgiod/100 g, peroxide value of 3.95 meq/kg, saponification value of 152.21 mgKOH/g, black color and fishy odor.Keywords:Mudskipper fish oil, physicochemical properties, solvent
THE LIME FLUID (Citrus aurantifolia) ABILITY of REDUCTION AGAINST HEAVY METALS in MUSSEL (Meretrix meretrix) KEPAH Dita Natalia Purba; Mirna Ilza; Edison '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The purpose of this research is to lower the levels of heavy metals found inthe mussel kepah by soaking with lime fluid which is containing citric acid. Themethod of this research was by using the experimental method. The design of thisresearch was the Complete Random Design (RAL) of a factorial pattern bytreatments of concentrations of 0% (C0), 15% (C15), 25% (C25), 35% (C35) andtreatments of 20 minutes (M20), 30-minute (M30) and 40 minutes (M40) longsoaking with three times repetitions. The results showed that the highest intensityof reduction of heavy metals of Pb, Zn and Cd are presented in limeconcentrations of 35% for 40 minutes long of soaking, produce results 53,53%,58.75% and 83,43% of reductions. A solution of lime was able to reduce heavymetals Pb, Zn and Cd but does not affect the value of the texture of the flesh ofmussel kepah. Soaking with lime fluid in a concentration of 0% for 20 minutes isthe best treatment based on organoleptik parameter, which the value of the view in(8.63) has a characteristic of bright, clear, very clean of flesh of mussel kepahwhich flavor and aroma is typical as clam kepah. The value of the texture in(8.31) has a characteristics of very gentle and not harsh of flesh of mussel kepah.The value of aroma in (8.68) has a characteristics of clear, bright, very interestingand very clean of flesh of mussel kepah, and the value of flavor in (6.09) has acharacteristic of typical flavor of mussel mixed with other flavors.Key words: ability of reduction, heavy metal, mussel kepah, concentration,soaking
CHEMICAL ANALYSIS OF FISH FLESH AND FLOUR FROM GIANT SNAKEHEAD FISH (Channamicropeltes) Shabrina Nur Fakhriah; Rahman Karnila; Mirna Ilza
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 was aimed todetermine the chemical compositionof fish flesh and flour from giant snakehead fish (Channamicropeltes). The research method consisted of 2 stages 1) Preparation and chemical analysis of fish flesh and 2) Making and analyzing chemichal of  flour from a giant snakehead fish . The observed parameters in stage 1 were the proportion of fish body parts and chemical analysisof fish flesh. The observed parameters in stage 2 were  the yield of flour and chemical analysis moisture, ash, protein, fat,and carbohydrate (by different). The results showed that the proportion of fish flesh fromgiant snakehead fish was the largest proportion in the headby 34,23%among other body parts.Moreover, the chemical composition of fish flesh from giant snakehead fish was moisture 80,25%(wb) moisture,4,68%(db)ash, 82.98% (db) protein and 4,59% (db) fat and  the carbohydrates 7,75% (db). Furthermore, the yield of flour from giant snakehead fish was 92,49% and its chemicalwas 9,06% (wb) moisture, 7,51% (db) ash, 79,26% (db) protein and 3,07 % (db) fat and the carbohydrate of 10,16% (db).Keywords: Chemical Composition,Giant snakehead, Yield
The study of fresh baung fish quality (macron nemurus's ice) by using pakis vegetable (diplazium esculentum) As natural converser OKTORIO '; MIRNA ILZA; Sumarto '
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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This research is done to study quality of fresh baung fish with using of vegetable fern condensation as natural converser. Treatment which in giving is P0 (without of vegetable fern condensation, without salt), P1 (salt 2%), P2 (vegetable fern condensation) and P3 (vegetable fern condensation, salt 2%). As a group in along depository that is 0 hour, 4 hours, 8 hours, 12 hours]. converse of fresh fish the perceived is organoleptik value, ( face, smell, texture), total of bacterium colony, pH, Total Volatile Base. Value of fresh fish baung which given vegetable ferncondensation is added salt 2% with treatment of different is giving real influence to organoleptik value ( face, smell, texture), total value of colony, pH and TVB. Result of research seen from highest value of organoleptik is ( face 3,79, smell 3,54, texture 3,43), total of bacterium colony are 4,7 x 105 cell/ gram. The treatment is given by vegetable fern condensation added salt 2% during of depository at room temperature by value pH is 6,80 and TVB 12 mgn/ 100 gram.Keywords : Quality, baung fish (Macrones nemurus), vegetable fern (Diplazium esculentum), natural converser
Nutritional Value and Consumer Acceptance of Baked Brownies fortified Snakefish (Channa striata) Protein Concentrate Siti Kholijah; Mirna Ilza; Mery Sukmiwati
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 was aimed to determine the effect of fortifying snakefish (Channa striata) protein concentrate in baked brownies on nutritional value and consumer acceptance with different concentrations. The research was conducted in two stages: 1) ​​the production of snakefish protein concentrate, 2) the production of baked brownies with addition of snakefish protein concentrate. The method used in this research was an experimental method, using a completely randomized design (CRD) non factorial. Based on consumer acceptance the results showed that the baked brownies fortified 25% of snakefish protein concentrate (B3 treatment) was the best treatment. Based on proximate analysis that the lowest water content (14.14%) also in the baked brownies fortified 25% of snakefish protein concentrate, while the highest water content (23.54%) was without addition of snakefish protein concentrate (B0 treatment); the highest protein content (22.46%) was in B3 treatment and the lowet protein content (7.22%) in B0 treatment; the highest fat content (17.11%) was in baked brownies fortified 20% of snakefish protein concentrate (B2 treatment), while the lowest (15.67%) was in B0 treatment.    Keywords: Consumer acceptance, baked brownies, protein concentrate, Channa striata.
Study on the Consumer Acceptance to theSmoke Flavored Steak (Fillet) White Snapper Fish Enrawana Putri Purba; Mirna Ilza; Tjipto Leksono
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The research was purposed to determine the effect of different concentrations of soaking liquid smoke on consumer acceptance to the smoke flavored steak (fillet) white snapper fish. The method used was experiment and composed ascompletely randomized design. The treatment factor was soaking steak/ fillet into solution of liquid smoke at different concentrations, namely: 0 % as control (Sa0) 3% (Sa3) and 6% (Sa6) for 1 hour then grilled. Parameters used were organoleptic value, total number of bacterial colony, pH, content of acids and phenols, and the proximate composition. The results showed that the best treatment of soaking fish into liquid smoke at concentration of 3% (Sa3) wasresulting to the highest consumer acceptance to the smoke flavored steak (fillet) white snapper fish produced. The characteristics of the best product were interesting golden brown colored, distinctive aroma of liquid smoke but not too strong, tasted very delicious and typical of the smoke, and the texture was compact and solid, with total number of bacterial colonies of 6.6X104cfu/g, pH of 6.64, content of acids2.09%, phenols of 4.35%, and contained moisture of 61.4%, protein of 28%, and fat of 4.2%.Keywords :Lates calcarifer, liquid smoke, snapper fish, steak (fillet)
THE EXISTENCE OF FISH PROTEIN HYDROLYZATE OF LOMEK (Harpodon nehereus) PROCESSED BY USING PAPAIN ENZYME IN DIFFERENT HYDROLYZING TIME Gita Amelia; 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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AbstractThe study was aimed to find out the proximate existenceoflomek(Harpodon nehereus)fish meal and fish protein hydrolyzate. It was also aimed to determine the optimum hydrolysis time and to get the profile of amino acid from the best the lomek fish protein hydrolyzate yielded. The research was using the experiment method to conduct the processing of lomek fish protein hydrolyzate by using papain enzyme in different hydrolysis time (for 5, 6, and 7 hours). The research was composed for non factorial completely randomized design. The results showed that the different hydrolysis time was affecting to the protein content, water content, ash content and fat content of fish protein hydrolyzate produced. The best fish protein hydrolyzate was yielded by hydrolising the fish meal for 7 hours, indicated by the highest protein content (86.03%), water content (27.39%), ash content (3.65%) and fat content (0.46%). There were 17 types of amino acids found in the fish protein hydrolizate, and consisting of essential and non-essential amino acids. The types of amino acids were dominatedby glutamic acid (1.01%), in the other hands, cysteine was showingthe lowest value (0.9 %).Keywords: fish protein hydrolyzate, lomek fish,papain enzyme
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