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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 COMPARISON BETWEENTHE METHODS OF DPPH AND FRAP APPLIED TO ASSESS THE ANTIOXIDANT ACTIVITY OF THE GOLDEN SNAIL EGG EXTRACT (Pomaceae cannaliculata) Yolanda Pridatama; Mirna Ilza; 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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Abstract               The study aimed to compare the using of DPPH and FRAP methods to assess the antioxidant activity of the golden snail egg extract(Pomaceae cannaliculata)and to determine the chemical composition contained in the golden snail eggs. The parameters tested were proximate analysis (the content of moisture, ash, protein, fat, and carbohydrate) (AOAC, 2005), extract yield (Karnila et al., 2011), secondary metabolite test and antioxidant activity test on golden snail egg extractby using DPPH method compared to FRAP method. There were significant differences between the values of the antioxidant activity of the golden snail egg extract assessed by using the DPPH and FRAP methods. The best value of antioxidant activity was obtained by using the DPPH method with the value of IC50at 220.02 ppm, lower than it by using the FRAP method. The snail egg extract contained water 10.14%, ash 44.02%, protein 33, 38%, fat 0.11% and carbohydrates 12.34% (by difference). Keywoards: Antioxidant, DPPH, FRAP, golden snail egg
THE EFFECT OF THE USE OF SEAWEED (Eucheuma cottonii) AS THE SUBSTITUTION MATERIAL TO TAPIOCA FLOUR ON THE QUALITY OF SNAKEHEAD FISH (Channa striata) NUGGET Rika Yuhalmiana Siregar; 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 study aimed to determine the effect of the use of seaweed (Eucheuma cottonii) as a substitution material to tapioca flour on the quality of snakehead fish (Channa striata) nugget. The method used was experimental method and composed as non-factorial, Completely Randomized Design (RAL). The factor of the treatment was substitution of tapioca flour with seaweed in the processing of snakehead fish nugget, consisting of 4 treatment levels, namely: 75 gs tapioca flour and 0g wet seaweed (N0), 0 g tapioca starch and 75 gs wet seaweed (N1), 50g tapioca flour and wet seaweed 25 gs (N2), 25gs tapioca starch and 50 gs wet seaweed (N3), in each 500 gs of snakehead fish formulation. The results indicated that the snakehead fish nugget substituted by tapioca flour and seaweed showing the significat effect on the value of organoleptic (appearance, odor, taste, texture, folding test), and proximate (water, protein, fiber content) . The quality of snakehead fish nugget using the tapioca starch and seaweed (N2) was showing the highest value of appearance 7.9, aroma 7.1, flavor 7.5, and texture 8.3; as well as the highest value of folding test 5.0 (AA). The content of moisture was 36.64%, protein 12.10%, and crude fiber 1.01%. So that, the best product of snakehead fish nugget proximat with subtitution of 50g tapioca flour and wet seaweed 25 gs (N2) was appropriate to the Indonesia National Standard (SNI 7758-2013).Keywords: Substitution, Seaweed, Nugget, Snakehead Fish
EFFECT OF DIFFERENT CONCENTRATION OF PAPAIN ENZYME TOWARDTOTAL AMINO ACID OF EEL (Monopterus albus) PROTEIN HYDROLYSATE Ayu Agustina; Rahman Karnila; 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 research was aimed to determine the proximate chemical content of eel (Monopterus albus) meat, obtain the eel protein hydrolysate from different concentration of papain enzymes, and determine the total amino acid of eel protein hydrolysate. The method used was an experimental method with a Completely Randomized Design (CRD). The treatments used was various concentrations of papain enzymes P1(3%), P2 (5%), P3(7%). Parameters observed were proximate analysis (moisture, ash, protein, fat, and carbohydrate content) of eel protein hydrolysate, total amino acid analysis and yield. The results showed that the proximate content of eel meat was 81.28% moisture content, 1.76% ash content, 14.54% protein content, 1.28% fat content, and 1.14% carbohydrate (by difference). Total amino acids analysis of P1, P2, and P3 treatments were 14.03%, 14.86%, and 15.66%, respectively.The different concentration of papain enzymes had a very significant effect on yield, whereas the yields of P1, P2, and P3 treatments were 33.05%, 35.25%, and 37.15%, respectively. Keywords: Fish protein hydrolysate, eel, papain enzyme
CHARACTERISTICS FISH OIL FROM BELLY FAT PATIN (Pangasius hypophthalmus) IS REFINNED USING BENTONITE Lorde Sembiring; Mirna Ilza; Andarini Diharmi
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 Catfish processing (Pangasius hypophthalmus) produces byproducts of belly fat containing unsaturated fatty acids, polyunsaturated fatty acids (PUFAs) consisting of linoleic, linolenic, EPA, and DHA are the essential fatty acids the body needs to maintain health. Utilizing belly fat catfish can be processed into crude fish oil. Raw fish oil is purified to increase its economic value. Purification of fish oil usually uses absorbent one of them bentonite. Bentonite is used in the process of purifying oil as a pallor due to its high montmoriloni content. These research was conducted to study the effect of bentonite use (1, 4, 7%) on the characteristics of refined catfish oil. The design used completely non factorial randomized design. Bentonite addition treatment factor used A1 (1%), A2 (4%), A3 (7%) and repeated as many as 3 repetitions.  The results showed that bentonite had significant effect on fat content, peroxide number, anisidin and total oxidation number. The use of 7% bentonite decreased content  of fat, peroxide number, anisidine, peroxidants and total oxidation respecively from 1.72 to 0.85%, 5.18 to 0 meq / kg, 27.51 to 2.28 meq / kg, and 37.88 to 2.28 meq / kg.Key word:bentonite, Catfish, belly fat, fish oil, refinned
EXTRACTION AND IDENTIFICATION OF SECONDARY METABOLITE COMPOUNDS OF SEA CUCUMBER (Stichopus ocellatus) Sherrin Sherrin; Mery Sukmiwati; Mirna Ilza
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021
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ABSTRACTStichopus ocellatusis one kind of sea cucumbers, invertebrate animals, there were widespread in Indonesian waters. The sea cucumbers in this study were taken from Lengkang Island, Batam. This study aimed to find out the secondary metabolite compounds in sea cucumber extract. This research was conducted through several stages, namely sea cucumbers extracted using maceration method with ethanol solvents for 3 x 24 hours with different sample and solvent comparisons (1:1, 1:3, and 1:5). Identification was carried out by observingthe color reactions, precipitation, and froth. The result showed that the extract obtained was characterized like a viscous extract with yellow-brown color and fishy smell. The yield of sea cucumber extract produced by using those each solvent ratio were 1.46%, 2.37%, and 3.33%, respectively. Secondary metabolite compounds identified in sea cucumber extract were alkaloids, phenolics, and saponins.Keywords: Sea Cucumbers, Extraction, Metabolite Compounds, Yield
THE STABILITY OF FISH OIL JAMBAL SIAM (Pangasius hypopthalmus) IN PLASTIC BOTTLES AND GLASS DURING STORAGE Lia Resti; Mirna Ilza; Edison '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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This research was intended to determine the stability of fish oil jambal siam plastic bottles and glass during storage. The using of research method was experimental method is thend performed the analysis of the number of freee fatty acids and peroxidae value is the interval of  0, 10, 20, 30 and 40 days. Data were analyzed using t-test. To see the effect of storage time on the content of free fatty acids and peroxide content of regression analysis. Meanwhile, to measure the closeness of his relationship conducted correlation analyzes. The ingredient of study are fatty fish jambal siam obtained from market arengka Pekanbaru as much 3 kg. Then the fish oil is packaged in plastic bottles and glass bottles. The study states there are differences in the stability of fish oil jambal conjoined in plastic bottles and glass. Fish oils are stored in glass bottles better than fish oil in plastic bottles, this is evidenced by the long correlation parameter storage degradation has a stronger relationship. Based on the analysis of free fatty acids and peroxide value analysis glass bottle is a bottle that best maintain the stability of fish oil jambal conjoined within the prescribed period of 40 days with an average free fatty acid content of 1.03% and an average content of peroxide 20,75meq / kg. Keywords: fish oil , catfish, shelf life, the type of packaging
PHOTOCHEMICAL STUDY OF THE FRACINATION OF RED SEAWEED(Eucheuma spinosum) Wahyudi Wahyudi; Mirna Ilza Mirna Ilza; Andarini Diharmi
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             Seaweed or known as seaweed is one of the marine organisms that has the potential as a source of bioactive, food and medicine because it contains secondary metabolites such as flavonoids, alkaloids, phenols and so on. Seaweed was obtained from Moro Island, Riau Islands, this study aims to identify the type of compound content using phytochemical test analysis. The method used in this study is a qualitative test with several reagents such as reagentsmayer, dragendorf and Wagner,using several solvents such as methanol, n-hexane, ethyl acetate and butanol. This study consisted of several stages, namely: sample preparation, extraction, fractionation and qualitative test of the bioactive compound E. spinosum whichconsists of alkaloids, flavonoids, steroids/terpenoids, saponins and phenolics. Based on the results of the study showed that red seaweed E. spinosum has bioactive compounds contained in methanol extract, namely alkaloids, flavonoids, steroids/terpenoids, and saponins, in the n-hexane fraction there are steroids/terpenoids and saponins, in the ethyl acetate fraction there are alkaloids, flavonoids, steroids/terpenoids, and saponins, then in the butanol fraction there are alkaloids and steroids/terpenoids. Keywords: Photochemical, Fraksination, Seaweed
THE EFFECT OF MICROWAVE HEATING ON THE PROTEIN CONTENT OF MUDSKIPPER (Periophthalmus minutes)FISH FLOUR R. Fathul Rahman; Edison Edison; Mirna Ilza
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
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ABSTRACT This study was aimed to examine the effect of microwave heating on the protein content of mudskipper (Periophthalmus minutes) fish flour.The method used was experimental and composed as Completely Randomized Factorial Design (CRFD) by consists of 2 factors, namely  factor A is the power with three treatment levels (A1400,A2 500, and A3600 watts) and factor B is time with 2 treatment levels (B150 and B260 minutes). Parameters tested include chemical composition testing, a yieldand physical appearance of fish flour. The results showed that thechemical composition inmudskipper meatwas 78,54% water (WW), 88,89% protein (DW) and 6,57% ash (DW). The Heating with the best treatment was A3B2 (600 watts, 60 minutes) with an 84,17% yield, 5,16% water (WW), 87,51% protein (DW), 6,19%ash (DW) and 53,17% total amino acid (DW). Power consumption and heating time in a microwave was different, indicating the physical appearance of flourfish with a fine texture, uniform and passed on a 60 mesh filter with the color of fish flour were brownish-yellow. The greater power and length of heating time using a microwave causes the color of flour to brown, but the color tends to affect the drying time. The longer of heating time using a microwave tends to darken of flour color. Keywords: Protein, mudskipper, microwave and flour.   
KAJIAN MUTU NATA DE PEDADA (Sonneratia caseolaris) YANG DIBERI EKSTRAK TAUGE BERBEDA Elvi Rahmadani S; Mirna Ilza; N.Ira Sari
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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                                                 ABSTRAKPenelitian ini bertujuan untuk mengetahui mutu nata de pedada yang diberi ekstrak tauge berbeda dan mengetahui karakteristik kimiawi nata de pedada. Metode yang digunakan dalam penelitian ini adalah metode eksperimen yaitu melakukan pembuatan nata de pedada yang diberi ekstrak tauge berbeda. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) non faktorial dengan 4 taraf perlakuan, yaitu NP0 (urea), NP1 (200ml ektrak tauge), NP2 (250ml ekstrak tauge) dan NP3 (300ml ekstrak tauge). Hasil penelitian menunjukkan bahwa terdapat pengaruh ekstrak tauge berbeda terhadap mutu nata de pedada. Berdasarkan analisis variansi diketahui bahwa perlakuan terbaik terdapat pada penambahan ekstrak tauge 250 ml dengan nilai rendemen 13,04%, nilai warna 4,30, nilai aroma 6,68, nilai tekstur 7,90, nilai rasa 6,38, kadar air 81,86%, kadar serat kasar 3,56%, dan kadar karbohidrat 14,79 %.Kata kunci:Nata de pedada, Ekstrak tauge, mutu
THE EFFECT OF DIFFERENT HYDROLYSING TIME ON THE PROTEIN HYDROLYZATES OF MUDSKIPPER(Periophthalmusminutus) BY USING ALCALASE ENZYME Lonika Putri Linda Nainggolan; Edison Edison; Mirna Ilza
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
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ABSTRACT Mudskipper(Periophthalmusminutus) is a type of fish which its habitat was in the muddy shore of the mangrove area.This study aimed to observe the effect of different hydrolysis time on the fish protein hydrolyzate with the addition of alcalase enzymes, to determine the optimum hydrolysis time to produce a high quality of fish protein hydrolyzates, and to describe the characteristics of the fish protein hydrolyzate produced. This research was carried out by making flour and making protein hydrolyzates from mudskipper as a raw material. The method used in this research was the experimental method and composed to a non-factorial Completely Randomized Design (CRD). The treatment conducted wasprotein hydrolyzing the fish in the different time (for 1 hour, 2 hours, and 4 hours) at a temperature of 50 °C, and pH 7.5. The parameters observed were the values of non-protein nitrogen and the content of protein in the fish protein hydrolyzates. The results showed that the protein content in fish flour was 86.56% (db) and water content was 8.85% (wb). The different hydrolyzing time was significantly affecting to the chemical quality of fish protein hydrolyzates. Hydrolyzing fish for 2 hours was the optimum  treatment to yield 47.63% fish protein hydrolyzates with the best quality, characterized by the highest content of protein at 7.11% and the value of NPN at 44.39%. Keywords:alcalaseenzym, mudskipper, protein hydrolyzate 
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