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All Journal Berkala Perikanan Terubuk Jurnal Ilmu Lingkungan Unri Conference Series: Community Engagement JURNAL AGROINDUSTRI HALAL
Edison Edison
Universitas Riau
Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Engineering Environmental Science Industrial & Manufacturing Engineering Social Sciences

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PENGARUH CARA PEMASAKAN BERBEDA TERHADAP KELARUTAN PROTEIN DAN PERUBAHAN KANDUNGAN KIMIA IKAN SEMBILANG (Paraplotosus albilabris) Siti Rokayah; Edison Edison; Sumarto Sumarto
Berkala Perikanan Terubuk Vol 46, No 2 (2018): JULI 2018
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (794.316 KB) | DOI: 10.31258/terubuk.46.2.50-58

Abstract

This study aimed to know the value of rendement, chemical content of fresh sembilang fish meat and after experiencing coocking, and water soluble protein and salt soluble protein.   The method used in this research was experimental method with Completely Randomized Design (CRD) which consists of 4 levels of treatment, with R0 (without coocking), R1 (boiling), R2 (boiling with salt), R3 (steaming). The results showed that the average yield value is 47.7% %, in the proximate analysis of fresh sembilang fish meat contains moisture 59.25%, ash 1.42%, fat 6.01%, and protein content 28.39%. The nutrient content of the fish after the cooking differs based on the analysis performed on each treatment R1, R2, R3 has no significant effect on water content, ash content, and protein content, but has significant effect on fat content.Analysis of water soluble protein had a value 4.16%, 3.97%, 3.85% and 3.18.%
ANALISIS ARUS DAN SEBARAN SEDIMEN TERSUSPENSI DAMPAK TAMBANG TIMAH DI LAUT (KASUS PERAIRAN PULAU RANGSANG KABUPATEN KEPULAUAN MERANTI) Mubarak Mubarak; Edison Edison; Sri Fitria R
Jurnal Ilmu Lingkungan Vol 8, No 1 (2014): Jurnal Ilmu Lingkungan
Publisher : Program Pascasarjana Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jil.8.1.p.72-78

Abstract

Utilization of marine natural resources at this current becoming one of the option thatis used by several Indonesian regions as motors of regional development. One of thenatural resources potential is tin mining. Tin mining over the ocean not only provideseconomic value, but also resulting negative impacts on marine waters. The alleged ofnegative impact is the increasing of suspended sediment in the waters due to leaching ofmining activities on the ship. Current circulation patterns that generated by tidal ofPulau Rangsang waters Regency of Meranti Islands, when the tide to ebb is heading tothe Southward and when the ebb to tide is heading to northward. The resultant ofcurrents circulation tend to align with the mainland of Pulau Topang. Suspendedsediment transport generated by ocean currents, showing the distribution of thesuspended sediment concentration of 0.08 kg/m3 or 80 ppm spreads about 2 km fromthe material source.
Pengembangan Inovasi Teknologi Pengolahan Produk Fungsional Makaroni Ikan Gabus (Channa Striata) Di Kelurahan Pangkalan Kerinci Kota Kabupaten Pelalawan Rahman Karnila; Mirna Liza; Edison Edison; Sumarto Sumarto
Unri Conference Series: Community Engagement Vol 3 (2021): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.3.264-269

Abstract

This activity aims to develop technological innovations for processing functional products on snakehead fish macaroni as a new variant of the business during the COVID-19 pandemic in the "Bunda Nabila" Pelalawan Regency. The method of activity is carried out through counseling and direct training in the processing of macaroni products with the addition of 1% fish flour. The results of the service activities obtained that snakehead fish macaroni can provide a new variant with a neat, intact, bright yellowish color appearance. The taste of the macaroni becomes more savory with fish. The aroma has a slight savory aroma of fish, with the texture of the macaroni being crunchy and crumbly when eat. The results of consumer assessments of functional macaroni with the addition of 1% snakehead fish flour have the highest consumer acceptance reaching 98% with the "like and very like" category. The sensory factors of taste and crunch determine the success of the new variant in the production of functional macaroni with the fortification of snakehead fish flour with a distinctive, savory, and delicious taste. The nutritional content of snakehead fish flour is 6.92% water content, 85.35% protein, 2.78% fat, 2.92% ash, and 2.03% carbohydrates. The characteristics of snakehead fish macaroni are as follows: moisture of 7.32%, protein 19.63%, fat 6.19%, ash 3.38%, and carbohydrates 63.48%. The achievements of service activities meet the 100% target, including training activities, and the products produced have good sensory and nutritional characteristics.
Aktivitas Antioksidan Hidrolisat Protein Ikan Cunang (Congresox talabon) Anggi Angelita Hermaya; Edison Edison; Andarini Diharmi
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 1 (2021): Jurnal Agroindustri Halal 7(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (928.434 KB) | DOI: 10.30997/jah.v7i1.3593

Abstract

Cunang fish (Congresox talabon) has the potential as a raw material for fish protein hydrolyzates. Hydrolysis of cunang fish using the enzyme papain were produced peptides and amino acids that have antioxidant activity. The aim of this study was to determine the antioxidant activity of the protein hydrolyzate of cunang fish using different papain enzyme concentrations. This study used an experimental method with a completely randomized non-factorial design with three replications, with different papain enzyme concentrations (2%, 4%, 6%). The analysis parameters consisted of proximate content analysis in fish meat, degree of hydrolysis, the dissolved protein of the Bradford method, and the antioxidant activity of the DPPH method on the protein hydrolysate.  The results showed that the protein content of cunang fish had 73.15% (bk). The papain enzyme concentration of 6% was the best concentration hydrolyze cunang meat, is produced. protein hydrolysate.  The results of the protein hydrolyzate analysis showed that the degree of hydrolysis was 46.23%, the dissolved protein was 11.64% and the antioxidant activity was 549.16 ppm. Enzyme hydrolysis can increase dissolved protein content which is directly proportional to the increase in antioxidant activity.
Aplikasi produk intelektual kampus dalam bentuk keripik kulit (fish skin) Patin pada UMKM Graha Pratama Fish di Desa Koto Mesjid Kabupaten Kampar Dewita Dewita; Syahrul Syahrul; Edison Edison; Dahlia Dahlia
Unri Conference Series: Community Engagement Vol 4 (2022): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.4.292-299

Abstract

UMKM Graha Pratama Fish in Koto Mesjid village, Kampar district, is one of the partners of LPPM Riau University. This UMKM was originally designed to produce fish-based snacks. Therefore, this PKM activity is directed at fostering, developing and improving product quality that meets SNI standards. This solution will be offered to partners in order to develop their business and improve the quality of their products. The products that have been trained for several years before are fish sago noodles, meatballs, nuggets and fish snacks. Thus, this year's activity is a continuation of the activities of previous years, namely providing training to add product variants, so that PKM activities are emphasized on training on the manufacture of snack food products such as catfish fish skin chips. This product is one of the research products of a lecturer in the Department of Fishery Products Technology, Unri, meaning the campus intellectual product. The method of activity carried out is the extension and experiment method with the implementation stages as follows: (1) The preparation stage, which is to approach partners and provide an explanation of the aims and objectives for carrying out PKM activities. and (2) the implementation stage, namely providing counseling and training to partners, regarding the technology transfer of processing new variants of snacks such as fish skin chips. The outputs of this activity include: i) Increased public understanding of business management, ii) Identification new business opportunities for fish-based processed products to partners, and iii) Publication on online media (electronic) Pekanbaru Pos, as well as scientific articles for community service. n for seminars and publication in nationally accredited journals.
Co-Authors Andarini Diharmi Anggi Angelita Hermaya Dahlia Dahlia Dewita Dewita Karnila, Rahman Karnila Mirna Liza Mubarak Mubarak Siti Rokayah Sri Fitria R Sumarto, Sumarto Syahrul Syahrul