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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan OCTOPUS : Jurnal Ilmu Perikanan JURNAL PENGABDIAN KEPADA MASYARAKAT Acta Aquatica: Aquatic Sciences Journal Asian Journal of Aquatic Sciences Jurnal Abdi Insani Unri Conference Series: Community Engagement Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Jurnal Ilmiah Wahana Pendidikan Journal of Rural and Urban Community Empowerment COVIT JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia Journal of Fisheries & Marine

Dian Iriani

Fakultas Perikanan Dan Kelautan Universitas Riau

Author-ID : 3004443

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Public Health Social Sciences Other

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THE EFFECT OF DIFFERENT SALT CONCENTRATION ON THE QUALITY SALT-FERMENTED (PEDA) MACKEREL (Rastrelliger kanaguarta) Novi Astria; Tjipto Leksono; Dian Iriani
Berkala Perikanan Terubuk Vol 48, No 3 (2020): November
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.48.3.664-676

Peda (salt-fermented fish) is one of the wellknown fishery products in Indonesia. Salt is used to control bacteria life. The fish that is usually used for raw material is a kind of mackerel (Rastrelliger sp.). This research was held to find out the effect of different salt concentration given to the quality of peda (salt-fermented fish) mackerel. Samples were taken from West Sumatera and landed at the Laboratory of Fish Processing Technology, Faculty of Fishery and Marine Science, Riau University, Pekanbaru. Each sample weighing about 200-250 grams. At the laboratory, samples were grouped into two, gutted and ungutted. After cleaned, the fishes were salted in a plastic bucket with four concentration of salt (15%, 20%, 25%, 30%) for 7 days. Then, the fishes were cleaned from salt residue and checked for sensory (appearance, texture, taste, odor, fungus), chemical (pH, water activity), and microbiological ( TotalHalophilic). The result has shown that the best treatment was in the gutted fish of 20% salt concentration with appearance (whole, cleanly, bright), odor (almost neutral and bit annoying), flavor (really good, specific, there is no another annoying flavor), pH 6.25, water activity 0.77, and total halophilic 9.8 x 104 CFU/gram. Meanwhile, the best texture was found in 25% of salt concentration with specific criteria solid, elastic, and dry enough.

PENGARUH KONSENTRASI ION FE3+ YANG BERBEDA TERHADAP KANDUNGAN KLOROFIL a DAN b, KAROTENOID DAN ANTIOKSIDAN DARI Chlorella sp. Dian Iriani; Bustari Hasan; Sumarto Sumarto
Berkala Perikanan Terubuk Vol 45, No 1 (2017): Februari (2017)
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

This research was aimed to determine the effect of iron (Fe3+) concentration on chlorophyll a and b content, carotenoid content and antioxidant capacity of Chlorella sp. The source of Fe3+ obtained from FeSO4.7H2O. The varying concentration of Fe3+ in Basal media was 0.35, 4.89, 9.44, and 13.99 mg/L. The harvesting of Chlorella sp. was conducted in 3 times: 7th day, 14th day, and 21st day of cultivation periode. The Chlorella sp. was harvested by centrifugation 4800 rpm for 10 minutes. Chlorophyll a b, and carotenoid content were determined by using spectrophotometer with absorbance (Abs) 480, 630, 645, 665 nm and antioxidant capacity was analysed using % DPPH scavenging capacity. Based on the research results shown that the highest amount of Chlorophyll a content (101.43 mg/L) and chlorophyll b content (49.25 mg/L) were resulted in the highest of Fe3+ concentration (13.99 mg/L) for 21 days of cultivation period, the highest carotenoid content (37.41 mg/L) was in 4.89 mg/L of Fe3+ concentration for 21 days of cultivation period, and the highest of % antioxidant capacity (32.74%) was in the lowest of Fe3+ concentration (0.35 mg/L) for 14 days of cultivation period.

Aktivitas Enzim Protease dan Lipase Viscera Ikan Kembung (Restrelliger sp) pada pH Dan Konsentrasi Garam Berbeda Bustari Hasan; Desmelati Desmelati; Dian Iriani; Titania Nugroho; M Andesba Arifin; Andhra Syatapahana
Berkala Perikanan Terubuk Vol 43, No 2 (2015): Juli 2015
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

This research was conducted to measure the activity of visceral protease and lipase of mackerel (Rastrelligersp) at different pH and salt concentration. Mackerel, weighing ± 150 g/each were obtained from a fish market in Pekanbaru. Fish weretransported to the laboratory; and at the laboratory, the fish were eviscerated and their visceral organs (intestines, kidneys, liver, spleen, cord, pancreas and gonad) were blended in Tris-HCl buffer and filtered for their crude enzyme extract. The protease activity was measured at pH 6, 7, 8, 9, 10 and 11; and lipase activity was measured at pH2, 3, 4, 5, 5.5, 6, 7, 8, 9, 10 and 11. The protease and lipase activity werealso measured atsalt concentration 0%, 3%, 6%, 9%, 12% and 15%. The results showed that the protease and lipase activity varies with pH value and salt concentration. Protease activity at pH 11 (1,610µmol/ml)and salt concentration 6%(0,869 µmol/ml)showed the highest activity; and pH 10 (0,031µmol/ml) and salt concentration 15% (0,073µmol/ml) was the lowest activity. Lipase activity at pH 4 (2,428 µmol/ml) and salt concentration 3% (4,131µmol/ml) was the highest activity; and pH 11 (0,042µmol/ml) and salt concentration 15% (2,237µmol/ml) was the lowest activity. The protease and lipase activity were decreased withthe increasing of salt concentration.

EFFECT OF DIFFERENT BINDER MATERIAL ON THE QUALITY OF FRESHWATER MUSSEL (Pilsbryoconcha sp.) MEATBALLS DURING COLD TEMPERATURE STORAGE (± 5 °C) Dian Iriani; Lucky Meliana Manurung; Syahrul Syahrul
Berkala Perikanan Terubuk Vol 47, No 3 (2019): NOVEMBER 2019
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Kijing is a freshwater mussel which contains high nutritional value, but its use is only as a biofilter in the water, as well as durian seeds and jackfruit seeds which are just thrown away. The purpose of this study was to determine the effect of using different binders on organoleptic and folding test quality of freshwater mussel meatballs during cold temperature storage (± 5 °C). The experimental design used in this study was a Non Factorial Randomized Block Design (RBD), namely the addition of different binders (tapioca, durian seed, and jackfruit seed flour) in the manufacture of freshwater mussel meatballs, which consisted of five levels of treatment namely B0 (75g + 0g + 0g), B1 (55g + 10g + 10g), B2 (35g + 20g + 20g), B3 (15g + 30g + 30g), B4 (0g + 37.5g + 37.5g), respectively. The group or replication in this study was the length of storage consisting of 0 days (H0), 5 days (H5), 10 days (H10), 15 days (H15). The results showed that the use of different binding materials had a significant effect on organoleptic quality (appearance, aroma, taste, texture), and folding test of freshwater mussel meatballs during cold storage (± 5 °C). Based on the test parameters indicate that B2 was the best treatment for 10 days of cold temperature storage (± 5 °C), with the results of organoleptic tested, namely the value of appearance (7.2) with brilliant criteria, intact, and brownish white; aroma value (8.0) which was typical of freshwater mussel meat, specific spices, a little aroma of durian and jackfruit seed starch; taste value (7.4) which was tasty, typical of freshwater mussel meat, a little taste of durian and jackfruit seed starch; texture value (7.9) which was springy, solid, not brittle; while the folding tested value (40) was not cracked if folded by a quarter circle.

CHARACTERISTICS OF FRESHWATER MUSSEL SHELL (Pilsbryoconcha sp.) COLLAGEN ORIGINATING FROM SUNGAI PAKU WATERS EXTRACTED WITH DIFFERENT ACETIC ACID CONCENTRATIONS Pipit Pasaribu; N Ira Sari; Dian Iriani
Berkala Perikanan Terubuk Vol 49, No 2 (2021): Juli 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.2.890-901

This study was aimed to determine the characteristics of freshwater mussel shell collagen originating from Paku river waters extracted with different concentrations of acetic acid and to determine the best concentrations of acetic acid to produce the highest collagen yields. The different concentration of acetic acids to produce collagen was 0.50 M, 0.75 M and 1 M. The parameters of the analysis observed were collagen yield, proximate analysis (moisture, ash, fat, and protein content), pH and heavy metal analysis (Pb and Cd). The use of 0.50 M acetic acid concentration was the best concentration to produce collagen with the characteristics of a yield value of 18.76%, a moisture content value of 6.64%, ash content value of 82.60%, fat content value of 0.28%, protein content value of 6.81%, a pH value of 6.77, The heavy metal content of Pb 0.53 mg/kg and Cd 0.07 mg/kg.

Microbiological Quality Status Of Dried Squid (Loligo Sp.) Marketed In Pasar Pagi Arengka Market Of Pekanbaru Rika Sepia Alvianti; Bustari Hasan; Dian Iriani
Berkala Perikanan Terubuk Vol 51, No 1 (2023): Februari 2023
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.51.1.1792-1801

This study aims to evaluate the microbiological quality status of dried salted squid marketed in Pasar Pagi Arengka Market of Pekanbaru. Dried salted squid from different regional origin and storage times were sampled from the market. The samples were taken randomly from three traders and analized for moisture, microbiological and sensory quality. The moisture, microbiological and sensory quality of the dried salted squid varies between product origins and storage time. The dried salted squid from Tanjung Pinang and Sibolga contains moisture 28,02% and 29,21%, Aw 0,71 and 0,72 , salt 14,35% and 13,57%, ALT 2,9 x 104 and 3,3 x 104 CFU/gram, total Halophilic 1,9 x 104 and 2,2 x 104 CFU/gram, Coliform 17 and 6,1 MPN/g, total Staphylococcus aureus 2,4 x 102 and 5,6 x 102 CFU/gram, Listeria monocytogenes negative. Overall, moisture, salt, ALT, total Halophilic, total Staphylococcus aureus, Listeria monocytogenes of the products were within the value recommended by SNI. In order to minimize the health risks to consumers, it is recommended that dried salted squid be consumed with minimal delay and cooked properly before consumption.

Co-Authors Afriansyah Afriansyah Ahmad Ramadhan Mubarak Aint, Ihsan Fadilah Al Habib Septindri Alfajriey, Rayhand Ananda, Dea Andarini Diharmi Andhra Syatapahana Anisatun Nabilah Aprillia Anggita Simanullang Astria, Novi Azat Aprianto Azura, Asyifa Siti Barotitta Qiyah Berkhaty, Ayang Putri Br Hutahayan, Wika Romauli Bustari Hasan Damayani, Noventa Dwi Desi Lestari Desmelati Desmelati Desmelati Desmelati Diana Sari Dila Azzahra Salsabila Efendi Juprias Elga Nurul Adha Elsa Elviana Erlisa Santri Evrin Septyanti Fadli Hasri Ansyah Fahrul, Muhammad fajrifa, Eldya novri Fayyadh Qushayyi Yohan Feliatra Fitra Suzanti Fitra, Deni Fitri Iska Yuliana Furwanti A, Alvi Gaol, Anggi Julisna Lumban Giffar Ali Firmansyah Harifa Syah Putra Henni Syawal Heriyanti Heriyanti, Heriyanti Hutagaol, Debby Alvionita Indra Lesmana Ira Sari Karnila, Rahman Karnila Kusai, Kusai Legia Ayu Gustina Lucky Meliana Manurung M Andesba Arifin M ikhsan satriadi M. Ari Wahyudi M. Ridho Pratama Manullang, Arkadius Marzul Rahma Saputra Maulani, Iffah Muhammad Alghifary Gumay Muhammad Alghifary Gumay Muhammad Fahrul Muhammad Farhan Muhammad Ridwan N Ira Sari N Ira Sari N. Ira Sari N. Ira Sari N.Ira Sari Nadia Atika Nadia Fitri Nalurita Nalurita Nittaya Chaiyanate, Nittaya Novi Astria Nur Rizki Asih Nurul Atasyah Atasyah Oktavianti, Mila Pipit Pasaribu Putra, Sanjaya Mandala Putri Alvin, Okthavia Putri, Desrili Niatami Rafifah Azima Rahmi, Fauziah Ramadhan, Tengku Rahmat Ratih Hardia Tiningtias Retna Monika Rika Sepia Alvianti Rinanda, Khairunnisa Yulia Riri Liardini Putri Anjani Riska Amelia Rizka Damayanti Rozi Rusdy Tarmizi Sahyudi Sahyudi Salmiatil Humam Satriawati, Nofri Selvia Selvia Septyanti, Elvrin Shafa Yasmin Vazilla Sidik, Fawwaz Afifah Siregar, Cici YP Siti A’isah Sufriyanti, Fitria Sulistia, Yosi Sulistiadi Sulistiadi Sumarto, Sumarto Syahrul Syahrul Syahrul Syahrul Tiara Ariza Titania Tjandrawati Nugroho Tjipto Leksono Tjipto Leksono Tjipto Leksono Trisla Warningsih Vattaah, Atiqah Nurul Vivi Alfionita W Sidauruk, Santhy Wahyu Sukma Putra Yandri Wika Romauli br Hutahayan Willy Witriani Yasti Sari Yasti Sari Yolandika , Clara Yovianda Yovianda Yumna Ramadani Yustiani, Maulida Zein, Fauzan Fadilah

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