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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

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DETERMINATION OF Chlorella sp. YIELDEXTRACTED WITH DIFFERENT SOLVENT fajrifa, Eldya novri; Iriani, Dian; Sari, N. Ira
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract Chlorella sp. is green microalgae thatcontain bioactive compounds which can be used as biological functions.This chlorella was obtained from a sea of Bagansiapiapi waters. The purpose of this study was to obtain the best yield value of Chlorella sp.extractedwith a different solvent. The experimental research method consisted of 3 stages, namely: 1) sample preparation, 2) sample extraction with different solvents, 3) yield testing. The design used was a non-factorial Completely Randomized Design (CRD) with 4 treatment levels using different solvents: n-hexane (N1), ethyl acetate (N2), methanol (N3) and aquades (N4) with 3 replications, so obtained 12 experimental units. The results showed that the Chlorella sp. was extracted withn-hexane solvent (N1) was the best treatment containing the highest yield ofChlorella sp.(51.17%), followed by methanol solvent (50.76%), aquades (34.71%) and ethyl acetate (26.09%). Therefore, n-hexane is more effectively usedto extract Chlorella sp.Key words: Chlorella sp, Different solvents, Yield

Evaluation of Physicochemical Characteristics of Smoked River Catfish Prepared from Fresh and Frozen Raws Bustari Hasan; Desmelati Desmelati; Dian Iriani; Sumarto Sumarto; Sahyudi Sahyudi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 2 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The aim of this study was to evaluate physicochemical characteristics of hotsmoked catfish from freshand frozen fish. River catfish samples (Hemibagrus nemurus Valenciennes, 1840), 240-270 gram in weightwere taken from catfish cage culture in Sungai Paku, Riau. A total fish samples (120 fishes) were groupedinto 4 batches, each batch consisted of 30 fish (15 fillets and 15 butterfly like cuts). One batch was smokedfresh and the other 3 batches were smoked after being frozen at -18oC for 10, 20 and 30 days respectively.Before smoked, the fish samples were analyzed for proximate composition and water holding capacity; andafter smoked, the fish samples were determined for smoking yield, proximate composition and sensoryquality. Moisture, fat and protein composition of fish was not different between fresh raw and frozen for10, 20 and 30 days (P>0.05), however, water holding capacity was higher for fresh than frozen fish; andthe value decreased as the longer the frozen storage (P<0.05). Smoking yield correlated stronger to waterholding capacity (r=0.59) than to moisture (r=0.01), fat (r=0.16) and protein (r=0.02) composition of theraw. Moisture, fat and protein of smoked fish was lower for smoked fish prepared from frozen fish than thatfor fresh fish (P<0,05); and the values decreased as the longer the frozen storage. Moisture, fat and proteinloss during smoking was higher for smoked fish prepared from frozen fish than that for fresh fish, exceptfor that frozen for 10 days. Overall, sensory values of smoked fish from frozen fish were lower than that forfresh fish (P<0,05); however, flavor and odor values were not different between smoked fish from fish frozenfor 10 days and fresh fish (P>0,05).

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.

THE EFFECT OF IMMERSING OF TUNA FISH FILLET (Euthynnus affinis) INTO THE LIQUID SMOKE SOLUTION ON THE QUALITY OF FISH NUGGET Shafa Yasmin Vazilla; Tjipto Leksono; Dian Iriani
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT Tuna fish is showing a high quantity of production and also has valuable nutrient contents. Fish nugget is one of the most popular forms of fishery product diversification. However, it is possible to develop nuggets more to provide consumers with a wide choice of flavors. One way to add the flavor of nugget is by adding smoked flavor to tuna fish nuggets. The adding of liquid smoke into the fish product is a way to produce smoke flavored fish nugget safely for health. This research aimed to observe the effect of fish fillet immersion into the liquid smoke solution at varied combination of concentration and immersion time on the quality of the fish nugget and to determine the best treatment to produce the most preferred tuna nugget by consumers. The research used an experimental method and designed for a Completely Randomized Design to conduct the treatment of fish fillet immersion into the liquid smoke solution at 5 varied concentration and immersion time combinations, based on a preliminary study, namely: 2% for 30 minutes (K2L30), 2% for 60 minutes (K2L60), 4% for 30 minutes (K4L30), 4% for 60 minutes (K4L60), and without immersion as the control. The result showed that the treatment of immersing the fish fillet into the liquid smoke solution at the concentration of 2% for 30 minutes (K2L30) produced the best quality of tuna fish nugget and the highest consumer preference. This fish nugget contained 56.0% moisture, appropriated to the provision in Indonesian National Standard (SNI) for fish nugget. The product is also showing as the safely food, showed by the content of total phenol at 26,2 ppm or equivalent (0.00262-0.00543%), which is still far below the maximum level allowed for total phenol in food (0.02-0.1%), pH 5,90, and no Staphylococcus aureus bacteria contaminated. Keywords: fish nugget, flavor, immersion, liquid smoke

Yield Test on Chlorella sp. Powder Extracted Using Different Solvents Desi Lestari; Dian Iriani; N. Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis study aims to determine the yield of Chlorella sp. powder extracted using different solventsbased on the degree of polarity. In extraction process, there were 3 solvents used, namely polar solvent (methanol 70%), semi-polar (ethyl acetate 80%), and non-polar (n-hexane 80%) with ratio sample:solvent 1:2 (w/v). The result showed that Chlorella powder extracted using polar solvent (methanol 70%) obtained the highest yield (30,17%), among other solvents ethyl acetate 17,31%, and n hexane 4,21%. Therefore, polar solvent (methanol 70%) is more optimal to extract Chlorella sp. powder. Keywords: Extraction, yield of Chlorella sp. Different solvents.

YIELD TEST OF FRESHWATER MICROALGAE POWDER Chlorellasp. ON BASAL MEDIUM Harifa Syah Putra; Dian Iriani; Ira Sari
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 Chlorella sp. is a type of green microalgae because it contains chlorophyll a and b and has high nutrition. The growth of these organisms uses various media, one of which is basal medium;meanwhile, there is still little information about the amount of freshwater Chlorella sp. powder produced in the cultivation of the basal medium. The purpose of this study was to determine the yield content of freshwater microalgae Chlorellasp.which was cultivated in basal medium. This research method is experimental and descriptive which consists of three stages, namely sterilization of tools, manufacture of basal media and harvesting of Chlorella sp. Parameters observed consisted of growth and total yield of Chlorella sp.powder. The results showed that the highest number of Chlorellasp. was found on the 12th day of cultivation (2.28 x 106 cells/mL) with the characteristics of the Chlorellasp. powder produced having a smooth texture and dark green color. The yield obtained was 18.36 g (wet weight) and 1.95 g (dry weight). Therefore, the powder of Chlorellasp. can be used for further use as a functional food source.Keywords: Chlorella sp., Basal media, Growth, Yield

Co-Authors Afriansyah Afriansyah Ahmad Ramadhan Mubarak Al Habib Septindri Andarini Diharmi Andhra Syatapahana Anisatun Nabilah Aprillia Anggita Simanullang Astria, Novi Ayang Putri Berkhaty Azat Aprianto Azura, Asyifa Siti Barotitta Qiyah Br Hutahayan, Wika Romauli Bustari Hasan Damayani, Noventa Dwi Dea Ananda 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 Fauzan Fadilah Zein Fawwaz Afifah Sidik Fayyadh Qushayyi Yohan Feliatra Fitra Suzanti Fitri Iska Yuliana Gaol, Anggi Julisna Lumban Giffar Ali Firmansyah Harifa Syah Putra Henni Syawal Heriyanti Heriyanti, Heriyanti Hutagaol, Debby Alvionita Iffah Maulani Ira Sari Karnila, Rahman Karnila Khairunnisa Yulia Rinanda 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 Maulida Yustiani 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 N.Ira Sari Nadia Atika Nadia Fitri Nalurita Nalurita Nittaya Chaiyanate 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 Ratih Hardia Tiningtias Rayhand Alfajriey Retna Monika Rika Sepia Alvianti Riri Liardini Putri Anjani Riska Amelia Rozi Rusdy Tarmizi Sahyudi Sahyudi Salmiatil Humam Selvia Selvia Septyanti, Elvrin Shafa Yasmin Vazilla Siregar, Cici YP Siti A’isah Sulistia, Yosi Sulistiadi Sulistiadi Sumarto, Sumarto Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Tengku Rahmat Ramadhan 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 Yovianda Yovianda Yumna Ramadani

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