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Karnila, Rahman Karnila
Universitas Riau
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THE CHEMICAL COMPOSITION OF VANNAMEI SHRIMP(Litopenaeus vannamei)SKINAND HEAD FLOUR Anisa Anastasia Yunus; Mirna Ilza; Rahman Karnila
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            Vannameishrimp are used frequently by people, whether whole vannamei shrimp or without the skinand head. So that unused skin and head waste can pollute the environment. Unused skin and head waste have nutritional value so that they can still be reused. This study aims to determine the proportion value and chemical composition of the skin and head flour ofshrimp vannamei. The researchmethod consisted of two stages, namely: 1) Preparation of skin and head flour waste of vannamei shrimp, 2) Chemical analysis of skin and head flour waste of vannamei shrimp. The parameters observed consisted of morphology, vannameishrimp proportion, and chemical composition of skin and head flour of vannamei shrimp.The results showed that vannamei shrimp measuring 13 cm had a proportion value of 16.67% head, 13.33% skin, and 56.67% meat. The chemical composition of the skinand head flour of vannamei shrimp containedwater, ash, protein, fat, and carbohydrate was 10.20% (WW), 33.46% (DW), 38.62% (DW), 1.65% (DW), and 26.27% (DW), respectively.Keywords: Vanname shrimp, Carapace, Morphology, Proximate, Proportion
PROPORTION OF THE BODY SEA CUCUMBER Stichopus vastus Sluiter Muhammad Raihan; Mery Sukmiwati; Rahman Karnila
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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AbstractThis study aims to determine the proportion of body parts of mattresses StichopusvastusSluiterobtained from Natuna Waters of Riau Islands. The research method was carried out descriptively by analyzing the proportion of the body parts of the mattress. The results showed that the proportion of mattress sea cucumbers consisted of 78.6% flesh and skin, 21.40% stomach contents. The yield of meat powder and sea cucumber skin was 84%, and powder contents 49%.Keywords: sea cucumber mattress, proportions
CHARACTERISTICS OF ORGANOLEPTIC QUALITY AND pHBAUNG (Mystus nemurus) WITH SOAKING IN THE CHITOSAN SOLUTION Jhosua Fransiskus; Rahman Karnila; Andarini Diharmi
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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AbstractThis study was aimed to determine the organoleptic quality and pH of fresh baung (Mystus nemurus) soaked with chitosan solution with different concentrations. This research used the experimental method, by immersing the fish with chitosan solution with a concentration of 0% (without chitosan), 1, 2, and 3% and soaking time 0, 4, 8 and 12, for 16 hours. The analysis parameters were consisted of organoleptics including eye appearance, gills, mucus, meat (color and appearance), odor, texture, and pH test. The results were showed that immersion of baung in high concentration of chitosan can maintain freshness of baung fish. Soaking fish in 3% chitosan solution is able to maintain freshness with freshness for 12 hours aimed at the value of the eye value of 6.79 (sunken eyes, pupils turn white, cloudy corneas); gills with a value of 7.05 (pale red color, without mucus); odor 6.87 (Neutral). Immersion in chitosan solution for 16 hours produced atexture of baung fish 7.13 (rather soft, less elastic when pressed with a finger, difficult to tear meat from the spine); meat with a value of 7.12 (less brilliant, specific type, no milking along the spine, abdominal wall of whole meat);mucus with a value of 7.05 (The mucus layer starts to become slightly cloudy, the color is rather white, less transparent); and pH 6. The best treatment for this is immersion of baung fish with a concentration of chitosan 3%. Keywords: eye,freshness, solution concentration, texture,
THE EFFECT OF DIFFERENT pH ON THE CONCENTRATION OF SOLVED PROTEIN EXTRACT OF COLLAGENASE ENZYMES FROM ORGAN IN MALONG FISH (Congresox talabon) Wikky Aditiya Putra; Rahman Karnila; Andarini Diharmi
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 concentration of dissolved protein contained in the crude extract of the collagenase enzyme from the internal organs of malong fish (Congresox talabon) based on different pH. The research was carried out through the process of sample preparation, collagenase enzyme extraction, and measurement of dissolved protein concentrations in crude extracts of collagenase enzymes based on different pH. The results showed that the malong fish had a proportion of 55% meat, 25% bones, 8% offal-gonads, and 12% skin. The concentration of dissolved protein in crude extract of collagenase enzyme at pH 6.5; 7.5; 8.5 respectively of 5.53 ± 0.02 mg / ml, 6.08 ± 0.04 mg / ml, and 6.94 ± 0.05 mg / ml. Increasing the pH value can increase the concentration of dissolved protein in the crude extract of the collagenase enzyme from the internal organs of malong fish.Keywords: Congresox talabon, collagenase enzymes, malong fish, protein
THE EFFECT OF DIFFERENT SALT CONCENTRATION ON CHOLESTEROL OF WHITE SHRIMP (Penaeus indicus) DURING BOILING PROCESSED Rommy Novrihansa; Rahman Karnila; Suparmi '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 1 (2015): Wisuda Februari Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis study was intended to evaluate the effect of salt concentration on cholesterol of whiteshrimp during boiling processed. There were 2 step in this study: 1) Analyze the cholesterol andnutrition (protein, fat, moisture) of the fresh white shrimp meat. 2) Analyze the cholesterol andnutrition (protein, fat, moisture) of boiled white shrimp. The white shrimp was boiled with differentsalt concentration for R0,R1,R2 and R3 was 0%,1%,2% and 3% respectively. The result showedthat cholesterol and nutrition (protein, fat, moisture) of fresh shrimp was 134,05 mg/100g, 17,72%,2,42%, 76,14% respectively. The percentage of fresh white shrimp meat was 58,19% on wholeshrimp, and 41,41% on waste of shrimp. The cholesterol measured for R0,R1,R2 and R3 was115,22 mg/100g, 93,78mg/100g, 71,31mg/100g, and 44,48mg/100g respectively. Meanwhile, thenutrition measured to boiling processed with different salt concentration for protein content was17,53%, 15,65%, 12,99%, 10,77% respectively. Fat content was 2,80%, 1,74%, 1,71%, 0,54%respectively. Moisture content was 75,69%, 74,22%, 72,04%, 70,39% respectively.Keyword: Salt, Cholesterol, White Shrimp (Penaeus indicu).
PENGARUH PENGGUNAAN KONSENTRASI HCl BERBEDA PADA EKSTRAKSI KANDUNGAN MINERAL KULIT TERIPANG PASIR (Holothuria scabra) Wahyu Riwanda; Rahman Karnila; Sumarto Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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AbstrakPenelitian ini bertjuan untuk mengetahui pengaruh penggunaan konsentrasi HCl berbeda pada ekstraksi kandungan mineral kulit teripang pasir (Holothuria scabra). Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL), dengan tiga tahap perlakuan yaituHCl dengan konsentrasi 6% (K1), HCl dengan konsentrasi 7%(K2), dan HCl dengan konsentrasi 8% (K3). Parameter yang diamati pada kulit teripang pasir segar yaitu kadar air 20,57%, kadar abu, 50,33%, kadar lemak 0,88%, kadar protein 14,87% dan kadar karbohidrat 13,35%. Komposisi pada tepung kulit teripang pasirmemilikikadar air 5,26%, abu 61,11%, lemak 0,38%, protein 17,02%, dan karbohidrat 16,23%, kandungan mineral pada kulit teripang pasirterdiri darikalsium 0,0043%, kalium 0,00023%, Natrium 0,00054%, Magnesium 0,0021%dan besi 0,00031%, serta rendemen tepung kulit teripang pasir sebesar 75,71%.  Kata kunci: Asam  klorida,Kulit Teripang pasir, Mineral.
CHARACTERISTICS OF ORGANOLEPTIC QUALITY AND pHBAUNG (Mystus nemurus) WITH SOAKING IN THE CHITOSAN SOLUTION Jhosua Fransiskus; Rahman Karnila; Andarini Diharmi
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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AbstractThis study was aimed to determine the organoleptic quality and pH of fresh baung (Mystus nemurus) soaked with chitosan solution with different concentrations. This research used the experimental method, by immersing the fish with chitosan solution with a concentration of 0% (without chitosan), 1, 2, and 3% and soaking time 0, 4, 8 and 12, for 16 hours. The analysis parameters were consisted of organoleptics including eye appearance, gills, mucus, meat (color and appearance), odor, texture, and pH test. The results were showed that immersion of baung in high concentration of chitosan can maintain freshness of baung fish. Soaking fish in 3% chitosan solution is able to maintain freshness with freshness for 12 hours aimed at the value of the eye value of 6.79 (sunken eyes, pupils turn white, cloudy corneas); gills with a value of 7.05 (pale red color, without mucus); odor 6.87 (Neutral). Immersion in chitosan solution for 16 hours produced atexture of baung fish 7.13 (rather soft, less elastic when pressed with a finger, difficult to tear meat from the spine); meat with a value of 7.12 (less brilliant, specific type, no milking along the spine, abdominal wall of whole meat);mucus with a value of 7.05 (The mucus layer starts to become slightly cloudy, the color is rather white, less transparent); and pH 6. The best treatment for this is immersion of baung fish with a concentration of chitosan 3%. Keywords: eye,freshness, solution concentration, texture,
THE pH EFFECT AGAINST HYDROLYSIS OF FISH PROTEIN FROM MUDSKIPPER (Periophthalmus minitus) USING ALCALASE ENZYME Indah Khairunnisa; Edison Edison; 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

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ABSTRACTThis study was aimed to determine the effect of pH against hydrolysis of fish protein from mudskipper (Periophthalmus minitus) using alcalase enzyme and to determine the best pH of mudskipper protein hydrolysis. The used method was an experimental method with A non-factorial Completely Randomized Design (CRD) consisting of 3 levels of treatment namely P1(pH 6.5), P2(pH 7.5) and P3 (pH 8.5). The observed parameters were the analysis of protein and moisture on mudskipper flour, the yield of mudskipper flour,the analysis of non-protein nitrogen and protein using lowry method on mudskipper protein hydrolysate. The results showed that the chemical analysis of mudskipper flour obtained 8.85% moisture, 86.56% protein, and the yield of 74.6%. The P1treatment (pH 6.5) obtained the non-protein nitrogen of 8.24% and 9.81% protein. The P2treatment (pH 7.5) obtained the non-protein nitrogen of 11.02% and 8.58% protein. Furthermore, the P3treatment (pH 8.5) obtained the non-protein nitrogen 10.43% and 9.91% protein. Kata kunci: Enzyme alcalase, hydrolysis of fish, mudskipper
THE USING OF DIFFERENT EXTRACTIONTIME ON THE ANTIOXIDANT ACTIVITY OF SEA CUCUMBER (Holothuria atra) Nadia Adilla; Mery Sukmiwati; Rahman Karnila
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

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ABSTRACTThis research was aimed to determine the effect of different extraction time on the antioxidant activity of sea cucumber (Holothuria atra). The method used was an experimental method, with Completely Randomized Design (CRD) consisting of 3 treatment levels T3 (maceration for 72 hours), T4 (maceration for 96 hours) and T5 (maceration for 120 hours). The series of research activities were divided into 2 stages: 1) Preparation of raw materials of sea cucumber (Holothuria atra), 2) Extraction with maceration of sea cucumber flour. The parameters tested included yield, chemical content (proximate analsis), secondary metabolites (phytochemical analysis) and antioxidant activity of sea cucumber concentrate. The chemical content of meat and skinof sea cucumber includes water 7.35 % (WW), ash 19.20 % (DW), and protein 74.82 %( DW), fat 2.64 % (DW) and carbohydrate 3.34 % (DW). The results showed that the secondary metabolites on sea cucumber include steroids, alkaloids, saponins and phenolics. The different extraction times had a very significant effect on the antioxidant activity of sea cucumber, with IC50 values as follows: T3(1589.6423 mg/L), T4(902.8443 mg/L) and T5 (449.9066mg/L).  IC50 values showed that the antioxidant activity of sea cucumber concentrate was weak in T5 time treatment (120 hours) and very weak in the treatment of T3 (72 hours) and T4 (96 hours) time. Keywords:antioxidants, extraction, sea cucumber,secondary metabolites
THE EFFECT OF PAPAIN ENZYM CONCENTRATION ON PROTEIN HYDROLYSIS OF MUDSKIPPER (Periopthalmus minutus) Ega Aryanda Putra; Edison Edison; Rahman Karnila
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract        This study aimed to determine the best concentration of papain enzymes on fish protein hydrolysate, including non-protein nitrogen, proximate chemical composition, yield, and total amino acids. This research was carried out in 3 stages, namely 1) preparation of fish meat, 2) Making of fish flour, 3) Making of fish protein hidrolysate. The results showed that the use of papain enzymes had affected significantly to the characteristics of the protein hydrolysate and the concentration of papain 14% was the best concentration in making the mudskipper protein hydrolysate. The product contain of non-protein nitrogen was 8,2259 mg/l, water was 65.00% (w/w), ash was 8.83% (d/w), fat was 1.67% (d/w), and protein was 80.00% (d/w).   Keywords: enzym papain, hydrolysis of protein, mudskipper
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 ' Desmelati Desmelati Desmelati Desmelati Desnizarianti ' Devi Meri Yati Dewi Trisnawati Dewita Dewita Dewita Dewita Dhea Oktama Rivaldo Dian Iriani Dian Maulidawati Dini Fitri Edis Edis Edison ' 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 ' 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