Article Per Year (5 Year)
p-Index From 2021 - 2026
8.785
P-Index
This Author published in this journals
All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Jurnal Ilmu Lingkungan Jurnal Ners Indonesia Jurnal Keteknikan Pertanian Agrointek Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Syntax Literate: Jurnal Ilmiah Indonesia Marinade Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Asian Journal of Aquatic Sciences Unri Conference Series: Community Engagement ECOTONE Jurnal Zona Journal of Rural and Urban Community Empowerment SEHATI: Jurnal Kesehatan Dinamika Lingkungan Indonesia CANANG: Jurnal Pengabdian Masyarakat Jurnal Pendidikan Indonesia (Japendi) Teknologi dan Industri Pertanian Indonesia EcoNews Journal of Fisheries & Marine Jurnal Perikanan dan Kelautan Jurnal Senpling Multidisiplin Indonesia
Karnila, Rahman Karnila
Universitas Riau
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

Published : 144 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 144 Documents
Search

 3   4   5   6   7 
ANALISIS HUBUNGAN HIGIENE PERSEORANGAN DAN SANITASI TERHADAP PENYAKIT KULIT PADA ANAK BOARDING SCHOOL Nur Azima; Rahman Karnila; Bayhakki Bayhakki
Jurnal Ners Indonesia Vol 12, No 1 (2021): SEPTEMBER 2021
Publisher : Fakultas Keperawatan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jni.12.1.80-91

Abstract

Higiene merupakan upaya kesehatan masyarakat yang secara khusus dengan meliputi segala usaha untuk melindungi, serta memelihara dan mempertinggi derajat kesehatan badan, jiwa baik untuk umum maupun untuk perseorangan dengan tujuan memberi dasar-dasar kelanjutan hidup yang sehat serta mempertinggi kesejahteraan dan daya guna kehidupan manusia. Penelitian ini bertujuan menganalisi hubungan personal higiene, sanitasi dan ekonomi terhadap penyakit kulit. Metode dalam penelitian ini ialah uji Chi-Square yang melibatkan kuesioner dengan melakukan scoring dengan pengambilan sampel menggunakan Stratified Random Sampling. Hasil penelitian ini diperoleh nilai higiene perseorangan 0,000 (p < 0,05) dengan nilai OR 35,442, nilai sanitasi 0,000 (p < 0,05) dengan nilai OR 0,312 dan nilai ekonomi 0,000 (p < 0,05) dengan nilai OR 6,953. Dapat disimpulkan bahwa adanya hubungan ketiga variabel tersebut terhadap penyakit kulit.
Study on the Influence of Anasthesis Temperature and Time on Tiger Shrimp Survival Rate in Dry Transportation System Rahman Karnila; Sam Herodian; Made Astawan; Rudy R Nitibaskara
Jurnal Keteknikan Pertanian Vol. 13 No. 1 (1999): Buletin Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.013.1.%p

Abstract

The objective of this research is tojind out the best temperature, lime and handling method for black tiger shrimp transportation with dry system. Anesthesis method was applied in this research by adopting gradual cooling ut the rate of 5"Cper hour. Anesthesis was done at various temperatures ( I Y, 17, and 15°C) and time (10, 15, and 20 minutes) with temperature in puckuge 17°C. The result showed that the survival rate of black tiger shrimp was affrcted by anesthesis temperature, but not by the time of cooling at the criticaltemperature. The optimum temperature for anesthesis was 15°C with the optimum length of time was I0 minutes. Meanwhile the optimum temperature for transportation was 17°C. gave the highest survival of the black tiger shrimp (Penaeus monodon Fab.).Key words : Black Tiger Shrimp, Dry Transportation System
THE CHARACTERIZATION OF CHEMICAL, AMINO ACID AND FATTY ACID OF CATFISH (Clarias nieuhofii) GENERAL WATERAND CULTIVATION Tri Ayu Ningsih; Rahman Karnila; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Abstract This study was aimed to obtain the chemical compositions, amino acids and fatty acids of catfish (Clarias nieuhofii) that live in general waters and cultivation. This study using the comparative experimental with T-test consists of two treatment that was the catfish from general waters and cultivation. Data obtained served in the form of table, analyzed in descriptively and statistically with an average deviation standard of variable T1 and T2. The chemical characteristics of meat catfish of general waters and cultivation based on dry weight were water holding capacity 21.63, 19.30%, water content 83.27, 83.76%, ash content 4.64, 3.30%, fat content 2.15, 3.36%, protein content 87.29, 81.75%, carbohydrate content 5.93, 11.35%, amino acids 91.99%, 86.58%, fatty acids 81.99%, 86.62%, respectively. The fish habitat was significantly affect to water holding capacity, water, ash, fat, protein, carbohydrate, amino acids and fatty acids content.Keywords:amino acids, Clariasnieuhofii, cultivation, general waters
THE EFFECT OF OLD AND THE VOLUME OF WATER BOILING IS DIFFERENT ON THE SALT CONCENTRATION AND CHEMICAL COMPOSITION OF FISH MEAL IS MADE FROM SALTED BY - CATCH Gusti Putra Yunius; Bustari Hasan; Rahman Karnila
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Fish meal prepared from salted by-catch contained a very high saltconsentration, therefore it must be reduced to prevent its effect to feedconsumption and growth of fed animals. This research was intended to evaluatethe effect of boiling time and water volume on salt reduction of fish meal preparedfrom salted by-catch. Salted by-catch comprised of various fish species, wasobtained from the trash fish supplier in Kampar. The fish was cleaned and boiledin boiling water with ratio of fish and bloiled water was 1: 2, 1: 3, 1: 4respectively for 15, 30 and 45 minutes. The fish was dried and grinded to fish2JOM: OKTOBER 2015meal. The effect of boiling was evaluated of salt concentration, proksimatecomposition, and NPN concentration. The results showed that the saltconcentration of by-catch reduced as the longer boiling time and the higherboiling water volume. Protein composition, moisture and fat also reduced, but ashand NPN were slightly increased as the longer the boiling time and the higherboiling boiling water volume. Boiling time of 30 minutes and ratio of fish toboiling water volume of 1:2 might be the choice as they could reduce saltconcentration and maintained protein concentration relatively. Salt, protein, fat,NPN, moisture, and ash concentration of the fish meal was 2,02%, 20,81%,2,73%, 0,27%, 10,85%, and 49,25% respectively.Key word: Long boiling, boiling water volume, salt trash fish, fish meal,salinity, proximate composition, levels of NPN
DETERMINATION OF CHEMICALCOMPOSITIONOF MEAT ANDFLOUR FROM GONGGONG SNAIL(Strombus sp.) Bella Billiant JAK; Mery Sukmiwati; Rahman Karnila
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

                                                AbstrakThis study was aimed to determine the chemical composition of meat and flour from gonggong snail (Strombus sp.)and to determine the yield from flour from gonggong snail. The research method consisted of 2 stages 1) Preparationand chemical analysis of meat from gonggong snail 2) Making flour and chemical analysis of flour snails. The observed parameters were moisture, ash, protein, fat and yield. The results showed that the ehole gonggong snail was the largest proportion in the body shell by 60% among other body parts. Moreover, thechemical composition of fresh meat from gonggong snail 75.05% (wb) moisture, 11.74% (db) ash,79.11% (db) protein and 8.21% (db) fat. Furthermore, the chemical composition of flour from gonggong snailwas 9.75% (wb) moisture, 9.60% (db) ash, 78.33% (db) proteinand 7.19% (db) fat. The flour of gonggong snail had a yield 89,89%. Key: Chemical Composition, Gonggong Snail, Yield.
MANUFACTURE ISOLATES PROTEIN OF CARP (Osphronemus gouramy) WITH DIFFERENT pH METHODS Tika Oktasari; Suparmi &#039;; Rahman Karnila
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aimed to get protein isolate carp (Osphronemus gouramy) with different pH methods. A total of carp 10,5 kg was obtained from the modern market in Pekanbaru. The metode of this research was completely randomized design (CRD). The treatment consists of (P1 = pH 9 dan pH 4, P2 = pH 9 dan pH 5, P3 = pH 10 dan pH 4, P4 = pH 10 dan pH 5, P5 = pH 11 dan pH 4, P6 = pH 11 dan pH 5). The results showed that the treatment P6 (pH 11 dan pH 5) wich is an average of 6.44 g with the amount of yield 12.88%. Where the result of proximate lamely: water content 4.17% bb, ash content 15.29% bk, fat content 1.98% bk, protein content 80.10% bk, and carbohydrates 2.63% bk, with a total amino acid content is 61.60%, wich dominates the amino acid is glutamic acid (9.49%), lysine (8.01%), and aspartic acid (7.22%).Keywords: Carp, pH, Protein Isolate
ANALYSIS OF THE CHEMICAL CONTENT OF HAIRY COCKLE (Anadara antiquata)MEAT Sayyidina Ahmad Zhariif; Rahman Karnila; Mery Sukmiwati
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACTShellfish is one of the soft animals (Mollusca) class Bivalvia or Pelecypoda. The shells used in this study are shells fleeceare widely used as an alternative food source. This study aims to determine the chemical content of shell fleece. The research method is an experimental method  in 2 stages, namely the preparation of samples of shell fleece and analysis of the chemical composition of shell fleece. Chemical composition analysis parameters consist of moisture, ash, fat, and protein content. The resultsshowed that the chemical content of shell fleece was 79% (ww), ash content 9.24% (dw), protein 45.52% (dw), and fat 36.08% (dw). Keywords: chemical of compotition, mollusca, protein
AMINO ACIDS PROFILES OF MALE AND FEMALE MUDSKIPPER (Periophthalmus sp) Moh Wahbi; Rahman Karnila; Edison Edison
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACT The objective of the study was to obtain the chemical compositions and amino acids of male and female mudskipper (Periophthalmus sp). This study using the comparative experimental with  T-test consists of two treatments that was male and female mudskipper. The data was obtained presented in table form, analyzed descriptively and statistically with average standar deviation of the variables T1 and T2. The chemical characteristics of male and female mudskipper meat of water, ash, fat, protein, carbohydrate were 81.92, 80.00%; 10.21, 12.21%, 2.00, 2.04%; 86.68, 84.774%; 1.13, 1.01% (DW), respectively. Amino acids content on male and female mudskipper were 48.31, 42.88% (WW), respectively. The sex of fish has a significantly affect on the value of water, ash, fat, protein and amino acids content. Keywords: amino acids, chemical composition, mudskipper
INFLUENCE OF ADDITION OF PAPAIN ENZYME DIFFERENTLY TO PRECIPITATES AND SUPERNATAN PROTEIN HYDROLYSATE MACKEREL FISH(Euthynnus affinis) Bella Andita Anggreini; Rahman Karnila; Edison &#039;
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research aims to determine the addition of the good kinds papain enzyme for producing protein hydrolysate mackerel that has a value of precipitates and supernatant highest, the chemical content proximate of mackerel meat, protein hydrolysate, and amino acid total. The method used was experimental and composed as completely randomized design (CRD). The treatment were the used to generate the best proteins hydrolysate mackerel consisting of variety of different enzyme concentrations, namely: 6%, 8%, and 10%. Proteins hydrolysate mackerel were evaluated by precipitates value, supernatant highest, the proximate of mackerel meat and the proximate proteins hydrolysate mackerel level of water, ash, protein, fat and amino acid total. The results showed that the proximate of mackerel meat is water content 62,86 (%gw), ash content 7,05 (%dw), protein content 63,57 (%dw), and fat content 4,03 (%dw). The best kind of the concentration of the papain enzyme 10% because has the contents of presipitate 31,1 gr, the contents of supernatant 48,6 ml, but not significantly different from the value of the concentration of papain enzyme 8% of precipitate 31,4 gr, supernatant 47,6 ml. Thus, considering the use of 10% inadequate papain enzyme it can be replaced by papain enzyme concentration 8%. The result showed that the proximate from concentrate 10% is water content 86,91 (%gw), ash content 22,68 (%dw), protein content 45,30 (%dw), fat content 2,52 (%dw) and has 15 types of total amino acids consisting 8 types of essential amino acids and 7 types of non-essential amino acids, but not significantly different with treatment of enzyme consentration 8%.Keywords: Fish protein hydrolysate, Euthynnus affinis, Papain enzymatic
THE CHEMICAL ANALYSIS OF HAIRY COCKLE (Anadara antiquata)MEAT Septin Alvin Mendrofa; Rahman Karnila; Mery Sukmiwati
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACT Shellfish is one of the mollusks from the class of Bivalve or Pelecypods. Generally, shellfish body parts are divided into five body parts that are foot byssus, head, visceral mass, mantle and shell. The used shellfish in this research was a hairy cockle that was potential as an alternative food source. The purpose of this research was to determine the chemical content of hairy cockle meat. The used method was the experimental method with two stages consisting of the preparation of hairy cockle and the chemical analysis (moisture, ash, fat, and protein) of hairy cockle meat. Based on the results  showedthat the hairy cockle meat had nutritional content that was 79% moisture, 1.94% ash, the protein of 9.56%, and the fat of 8.66%. Keywords: Experiment, chemical content, hairy cockle (Anadara antiquata)
Co-Authors ', Dahlia ', Desmelati Afriadi Sinaga Ainiwati Ainiwati Anak Agung Istri Sri Wiadnyani Anda rini Diharmi Andarini Diharmi Andri Hendrizal Andriani, Andarini Anggito Naibaho Angraika Dirta Ani Karmila Anindinda Prameswari Hastiza Anisa Anastasia Yunus Annisa Sharah Antonius Zulqaiman Aras Mulyadi Asfi, Widya Mustika Auladi, Asyik Ayu Agustina Bayhakki Bayhakki Bella Andita Anggreini Bintal Amin Bintang, M. Irwan Sapta Purna Budijono, Budijono Bunga M.W Bunga M.W Bustari Hasan Cindytia Prastari Dahlia Dahlia Deddy Purnama Defri Ilham Desmelati &#039; Desmelati Desmelati Desmelati Desmelati Desnizarianti &#039; Devi Meri Yati Dewi Trisnawati Dewita Dewita Dewita Dewita Dhea Oktama Rivaldo Dian Iriani Dian Maulidawati Dini Fitri Edis Edis Edison &#039; Edison Edison Edison Edison Edison Edison Edison Edison Efriyeldi, Efriyeldi Ega Aryanda Putra Eko Prianto, Eko Elda Nazriati Endang Sulistya Ningsih, Endang Sulistya Eni Sumiarsih Esfi Girsang Esy Maryanti Fadhlami, Putri Insani Fajar Syukron Faradini Faradini Fatma Eka Putri Febrigusni, Audia Febrina Tumangger Feliatra Ganda Aliem Pakarsya Lubis Ghazali, Tengku Muhammad Gianthi, Fiskia Gita Amelia Gusti Putra Yunius Henni Syawal Heriansyah, Ivan Heriansyah, Ivan Hilyati Fadhlah Iga Azalia Lamonda Ika Darmila Siregar Indah Khairunnisa Indra Muhammad Ridwan Intan Elisa Irvan Irvan Ismulyati Ismulyati Ismulyati, Ismulyati Jamal Basmal Jayanti, Tinneke Dwi Jeremy Chrisdwi Putra Hutajulu Jhosua Fransiskus Kartika Dewi Kembaren, Bella Billiant J Ananta Lesi Kurnia Putri M Irwan Sapta Purna Bintang M Lamudin Noor M. Alhadid M. Alhadid MADE ASTAWAN Mery Sukmiwati Mery Sukmiwati Mhd Asrel Ahmad Mirna Ilza Mirna Ilza Mirna Liza Moh Wahbi Mubarak Mubarak Muhammad Raihan Muhammad Zakiyul Fikri Munisatul Haq Muslihul Makrif N. Ira Sari Nadia Adilla Nadia Mahardika Nasib Naibaho, Nasib Nindy Daviny Nintha Pratiwi Nittaya Chaiyanate, Nittaya Nofrizal Nofrizal Nofrizal Nofrizal Nur Azima Nur Wahid, Nur Pandiangan, Daniel Siandico Putra, Harifa Syah Putra, Muhammad Ridho Putri, Adinda Herlina Putri, Dea Arsifah Putri, Fatma Eka PUTRIANA SARI SIRAIT Rachmiwati Yusuf Radian Saputra Ramadhani, Nuzul Ria Rana Salma Ridwan Manda Putra Rifati Hanifa Rivaldo, Dhea Oktama Riwanda, Wahyu Rokhimin Rokhimin Rommy Novrihansa Ronal Kurniawan Rony Setyawan Rovilah, Kanza Roy Susanto Rozi Rudy R Nitibaskara Sam Herodian Saparudi Saparudi Sayyidina Ahmad Zhariif Selamat ariyadin Septia Murni, Septia Septin Alvin Mendrofa Shabrina Nur Fakhriah Sholihah, Aulia Putri Sidauruk, Shanty Wisuda Siregar, Ika Darmila Siregar, Riri Andriani Siti Humairah Suardi Loekman Sukarno Sukarno Sukendi Sukendi Sukirno Mus Sulistiana Pramita Nosa Sumarto Sumarto Sumarto Sumarto Sumarto, Sumarto Suparmi &#039; Suparmi Suparmi Suyanto Suyanto Syafruddin Nasution Syahrul Syahrul Syamsiar, Syamsiar Tedy Kamal Sumannag Tengku Muhammad Ghazali Tengku Muhammmad Ghazali, Tengku Muhammmad Tengku Nurhidayah Teresia Br Ginting Thamrin Thamrin Thamrin Thamrin Thamrin Thamrin Tia Novita Laili Tika Oktasari Tjipto Leksono Tri Ayu Ningsih Triatma Putri Tutik Wresdiyati Usman Muhammad Tang USMAN PATO Vran Orlando Josua Wahbi, Moh Wahyu Riwanda Widiyanto, Rifki Rahma Wikky Aditiya Putra Wikky Aditiya Putra Windi Ayu Maltadevi Winona Oktania Abriestina Yuliana Yuliana Yusmaida Yusmaida Yusni Ikhwan Siregar yusri munthe yyusmarni yyusmarni Zahtamal Zahtamal Zakiah Zakiah Zulfan Saam