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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
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SECONDARY METABOLITE COMPOUNDS OF FRESHWATER MUSSEL (Pilsbryoconchasp.) FROM SUNGAI PAKU WATERS Yasti Sari; Syahrul Syahrul; 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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AbstractThis study aims to determine the content of secondary metabolites compounds in freshwater mussel from Sungai Paku waters. The research method used was experimental by extracting the secondary metabolites compounds of freshwater mussel using methanol as a solvent. The research data were analyzed descriptively. The test parameters were yield and analysis of secondary metabolites (alkaloids, steroids, flavonoids, saponins, and phenolics). From this research, it shows that the yield of freshwater mussel with methanol extractionwas 1.29% with the content of secondary metabolites compounds was alkaloid (strong), flavonoids (moderate), and steroids (weak).Keywords: freshwater mussel, secondary metabolites, methanol.
EFFECT OF ADDITIONAL ROSELLA EXTRACT (Hibiscus sabdariffa) ON THE ORGANOLEPTIC QUALITY OF SHRIMP PASTE (Acetes sp) Sulistiadi Sulistiadi; N.Ira Sari; Dian Iriani
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         This study aims to determine the effect of additional rosella extract on the organoleptic and quality of rebon shrimp paste during storage at room temperature. The research method used is to obtain a natural preservative formula that can be used for preserving rebon shrimp paste, increase the use value of flower plants such as rosella as a preservative or anti-bacterial in rebon shrimp paste, obtain preservatives that are safe for human health and become a reference for similar research, preservation effect can be developed. Based on the research, the addition of rosella extract P0(0%) P1(3%) P2(5%) and P3 (7%) in the processing of rebon shrimp paste had a significant effect on the texture and had no significant effect on the appearance and aroma value. The addition of rosella extract by 5% (50 mL) is the best treatment in terms of the organoleptic quality of the rebon shrimp paste which has a value of (7.82) with the criteria of having a brownish color and not pale, aroma value (7.41) has a distinctive smell of shrimp paste and does not sting the nose (not rancid), the texture value (7.99) is solid and not mushy..Keywords: rosella, shrimp paste, organoleptic 
SENSORY EVALUATION FOR CONSUMER ACCEPTANCE TESTING OF MEATBALL MADE FROM MIXED OF BEEF AND FRESHWATER MUSSEL MEAT (Plisbryoconcha exilis) Nalurita Nalurita; Bustari Hasan; Dian Iriani
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 study was aimed to determine of sensory evaluation for consumer acceptance on meatball made from a mixture of beef and freshwater mussel meat (Plisbryoconcha exilis). The method used was an experimental method with the addition mixed of beef and freshwater mussel meat into meatball consisting of 5 levels treatment: B0 (0%:100%), B1 (15%:85%), B2 (30%:70%), B3 (45%:55%), and B4 (100%:0%). A Completely Randomized Design (CRD) as an experimental design with 3 replicated. The parameter tested was sensory evaluation (consumer acceptance) for appearance, aroma, taste, and texture with 80 untrained panelists, using a 9 point hedonic scale.  The results showed that the meatball made from mixture of beef and freshwater mussel meat 45%: 55% (B3 treatment) was the best treatment with overall likability 35% panelists (28 panelists), for overall acceptability was 100%, wherein appearance 7.98 (brilliant and intact meatball), aroma 7.75 (distinctive aroma of mixed beef and freshwater mussel meat), taste 8.32 (very tasteful), texture 7.61 (very thick and dense texture). Statistical analysis of meatball made form a mixture of beef and freshwater mussel meat was significantly different among treatment with 95% of confidence level.Keywords: Meatball, beef, freshwater mussel meat,  consumer acceptance 
SENSORY QUALITY OF DRIED NOODLES MADE WITH THE ADDITION OF FRESH MUSSEL MEAT (pilsbryoconcha sp.) DIFFERENT TREATMENT Giffar Ali Firmansyah; Bustari Hasan; Dian Iriani
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       This study aims to evaluate the sensory qualities of dried noodles of freshwater mussel (kijing) made from fresh meat, boiled meat and a mixture of fresh and boiled meat. The research method used is an experimental, namely the processing of dried mussel noodles made with the addition of mussel meat with different treatments. The design used was a one-factor Completely Randomized Design (CRD), with 4 levels, namely: without the addition of mussel meat (Mo), the addition of 100 g of fresh mussel meat (M1), the addition of 100 g of boiled mussel meat (M2), and the addition of mixed meat (50 g fresh meat and 50 g boiled meat) (M3). Based on the research, the addition of mussel meat can increase the appearance value of mussel dried noodles but has no effect on the aroma, taste and texture of the mussel noodle produced. The value of appearance, aroma, taste and texture of kijing dried noodles was not significantly different between those made from fresh meat, boiled and a mixture of fresh and boiled meat. Dried noodle of kijing made with the addition of boiled meat (M2) was most preferred by consumer acceptance. However was not different among treatment.Keywords: mussel, mussel dried noodle, sensory quality
FORTIFICATION OF NANO CALCIUM OF FRESHWATER MUSSEL SHELL (Pilsbryoconcha exilis) FLOUR ON THE HEDONIC QUALITY OF PLAIN BREAD Legia Ayu Gustina; N. Ira Sari; Dian Iriani
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 This study aims to determine the effect of fortification of nano calcium freshwater mussel shell flour on the hedonic quality of plain bread. The treatment given was fortification of nano calcium of freshwater mussel on plain bread, consisting of R0 (0%), R1 (0.5%), R2 (1%), and R3 (1.5%). The analysis parameters observed were hedonic quality (appearance, aroma, taste, texture). Based on the result found that the best treatment was 1% fortification (5 g of nano calcium of freshwater mussel shell flour) with visual characteristics, namely intact appearance, inner color of creamy plain bread and brownish yellow outer color, fragrant aroma, tasteless and savory taste, and smooth / soft texture.  Keywords: plain bread, nano calcium of freshwater mussel shell flour, fortification 
ORGANOLEPTIC QUALITY CHARACTERISTICS OF BIANG FISH CRACKERS (Setipinna sp) USING DIFFERENT BINDER Al Habib Septindri; Syahrul Syahrul; Dian Iriani
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 This study aims to determine the characteristics of the organoleptic quality of biang fish (Setipinna sp) crackers with a different binder (sago and tapioca). An organoleptic assessment was carried out using a hedonic quality test with a treatment scale of 3 - 9, with 25 panelists being somewhat trained. The method used is experimental, namely conducting experiments on the processing of biang fish crackers with different binders. The design used was a non-factorial Completely Randomized Design (CRD) with 4 treatment levels: wheat flour 500 gr (control / F1); tapioca 400 gr + wheat flour 100 gr (F2), sago 400 gr+ wheat flour 100 gr (F3), and a combination of sago 200 gr, tapioca 200 gr, and wheat flour 100 gr (F4). The results of the organoleptic analysis showed that the F1 treatment was the best treatment with a white appearance (8.48), a distinctive aroma of biang fish meat (7.56), no fish taste with a little flour (7.88), and a crunchy texture (7.73). Keywords: Biang fish, crackers, organoleptic 
YIELD OF COLLAGEN EXTRACTED FROM FRESHWATER MUSSEL SHELL (Pilsbryoconcha sp.) OF RIVER AND POOL WATERS Pipit Pasaribu; N. Ira Sari; Dian Iriani
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 This study aims to determine the yield of freshwater mussel shell collagen from river and water pool waters. The parameter measured is the yield value of collagen. The research method used was experimental, namely making collagen from mussel shells obtained from river and pond waters in Kampar Regency. Then a comparison of the collagen content contained in the shells of river and pond mussels was carried out. The data obtained were analyzed using the T-test, namely the comparison with two treatments. The results of this study indicate that the highest yield of collagen produced from river mussel shells is 18.76% with0.50 Macetic acid and 18.73% deep mussel shells with 0.75M acetic acid.Keywords: Collagen, Pilsbryoconcha sp., Acetic Acid, Yield 
ISOLATION AND CHARACTERIZATION OF LACTID ACID BACTERIA IN CINCALOK REBON SHRIMP (Acetes eryhraeus) MADE USING THE METHOD BACKSLOPPING Yumna Ramadani; Tjipto Leksono; Dian Iriani
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               The purpose of this study was to obtain isolates of lactic acid bacteria from cincalo, and to determine the craracteristics of lactic acid bacteria contained in the fermentd cincalok product. The benefit of this research is to provide informatin regarding the isolation and characterization of lactic acid bacteria from cincalok rebon shrimp. The method used in this research is descriptive, namely isolating and characterizing lactic acid bacteria in cincalok fermented products. The concentration of the culture substrate was C0% treatment with 0g culture substrate, C10% with 25g culture substrate, C15% with 37,5g culture substrate, C20% with 50g culture substrate. The parameters observed in this study were PH value, BAL isolation, morphological test (gram stain and motility test), physiological trait test (proteolytic activity test), sensory tes (appearance, texture,,aroma, and taste). The results of this study were obtained PH values with an avarage of 4.53, 4.17. 4.03. and 3.87. and from the isolation carried out, it was obtained 7 bacterial isolates isolated from the fermentation of rebon shrimp cincalok with the backslopping method. In testing the morphological properties of rebon shrimp, gram positive was found, hile in the motility test the seven isolates were non-motile. The proteolityc test on rebon shrim cincalok showed the formation of aclear zone that occurred in the isolates. Sensory test results with the C20 treatment with a visual value of 7.77, a texture value of 7.67, an aroma value of 8.03, and a taste value of 7.20. it can be seen that the C20 treatment was more acceptable to the panelis with the criteria of attaractive appearance, neutral pink color, fresh sour and salty taste of fermented cincalok, and very dense texture, slightly chewy.Keywords: Keywords: Substrat, BAL, Cincalok, Isolation
TEST OF THE YIELD OF n-HEXANA, ETIL ACETATE AND BUTANOL FRACTIONS IN SEA GRAPE (Caulerpa lentillifera) Elga Nurul Adha; N. Ira Sari; Dian Iriani
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 each fraction of sea grape extract (Caulerpa lentillifera) with solvents based on the level of polarity.The research method used was an experiment by conducting a series of experiments by extracting and fractionatingC. lentillifera sea grapes with solvents of different polarity, namely n-hexane, ethyl acetate and butanol.The parameter test was yield value of the extract fraction in C. lentillifera.. The result showed that the highest yield was obtained from non polar solvent in hexane fraction 0.42%, followed by semi polar solventin ethyl acetate fraction 0.33% and non polar solvent in butanol fraction 0.31%. Therefore, the yield of sea grape is more optimal extracted using non polar solvent n hexane fraction than semi polar etyl ecetate and polar solvent butanol fraction.Keywords: Sea grape (Caulerpa lentillifera), Extraction, Fractionated, Yield
Pembinaan usaha pengolahan dan pemasaran produksi kijing di Desa Sungai Paku Kecamatan Kampar Kiri, Kampar Bustari Hasan; Dian Iriani; N Ira Sari; Trisla Warningsih; Fitra Suzanti; Evrin Septyanti
Unri Conference Series: Community Engagement Vol 1 (2019): 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.1.477-485

Abstract

One of the fishery products in Sungai Paku village is kijing, which is a freshwater mussel that lives naturally at the bottom of the river, and a community fish pond that utilizes leftovers from aquaculture. The potential of kijing is quite large and has good nutritional value especially the content of essential amino acids and Omega 3 fatty acids (EPA and DHA), but have not been utilized optimally. The objectives of this activity were to 1. Increase the knowledge and skills of the community to become creative, productive and independent processors, 2. Provide knowledge about the management of product licenses from BPOM (P-IRT), and 3. Provide production management skills and marketing strategies so that production develops and continuous (sustainable). The methods used in the implementation of this activity were: lectures, discussions, and direct practice of making crackers and snack products of kijing with various flavours: cheese, barbecue, and spicy flavor, with a farmer group Alam Bendungan consists 10 people who have been selected. From the implementation of this activity the service program target has been achieved well (100%), in which the Paku River village community which is incorporated into farmer group the Alam Bendungan Sungai Paku Village has become a creative, productive and independent processor, has knowledge of managing product licenses from BPOM (P-IRT), skilled in product management and marketing strategies so that production develops and continues (sustainable).
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