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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Veteriner 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 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
Karnila, Rahman Karnila
Universitas Riau
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry 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

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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
THE EFFECT OF DIFFERENT STEAMING TEMPERATURE ON THE PROXIMATE COMPOSITION OF SNAKE FISH (Channa micropeltes) BORTH M. Alhadid M. Alhadid; Mery Sukmiwati; Rahman Karnila
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis study was aimed to determinethe effect of different steaming temperature on the proximate composition of snake head fish (Channa micropeltes) borth. The method used was an experimental method using a completely randomized design (CRD) with 3 treatmentsi.e.ET70 (700C), ET80 (800C) and ET90 (900C). The study results concluded that snakehead fish (C. micropeltes) had a proportion of flesh (52.16%), head (30.71%), scales (5.35%), fins (6.41%) and stomach contents (4.28%).The flesh of snakehead fish (C. micropeltes) hadproximate compositioni.e, 78.25% moisture content, 1.23% ash content, 0.44% fat content, 19.85% protein content, 0.23% carbohydrate content. The steaming temperature significantly affected to the proximate composition and the yield of liquid extract of snakehead fish (C.micropeltes).The average yield of snakehead fish liquid extract was ET70 (80.73%), ET80 (88.79%) and ET90 (90.99%). The best yield was obtained in the ET90 treatment (90.99%). The best proximate composition of snakehead fish liquid extract (C.micropeltes)wasmoisture content of ET70 (70.76%), protein content of ET70 (27.01%), fat content of ET70 (0.62%), ash content of ET90(1.54%), carbohydrate of ET90 (0.73%). Keywords:Broth, Channa micropeltes.,Steaming, Temperature
CHARACTERISTIC ANALYSIS OF CHEMICAL COMPOSITION OF MEAT AND FLOUR FROM GONGGONG SNAIL (Strombus canarium) Winona Oktania Abriestina; 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

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 ABSTRACTGonggong snail (Strombus canarium), one of fishery commodities from Riau Islands,  has potential and high economic value. Snails, high demand for fishery product, have high nutritional value. This study was aimed to determine the chemical characteristics of meat and flour from gonggong snails (Strombus canarium). The research method consisted of 2 stages: 1) Preparation and chemical analysis of flour snails. The measured parameters included the proportion of the body parts and the chemical analysis of meat snails. Furthermore, the flour snail has analyzed yield and the chemical (moisture, ash, fat and protein content). The results showed that the meat of gonggong snails had a proportion of body parts of 24.05% and the chemical composition of 76.05% moisture(wb), 10.05% ash (db), 8.28 % fat (db) and 78.76% protein (db). Flour snail had a yield of 87.91% and the chemical composition of  (9.18% moisture), (13.52% ash), (5.60% fat) and (77.35% protein). Keyword: Chemical composition, Flour, Gonggong snail, Yield
CHARACTERISTICS OF BOTH PROTEIN CONCENTRATES CUNANG FISH (Muraenesox talabon) USING SOLVENTS ETHANOL WITH A DIFFERENT TIME Tia Novita Laili; Edison Edison; Rahman Karnila
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021
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ABSTRACTFish protein concentrate is a starchy product which is produced by removing fat and water. This study aims to determine the effect of different times on the characteristics of the protein concentrate of cunang fish (Muraenasox talabon) using ethanol as a solvent. The main ingredients used are cunang fish and 95% ethanol solvent. The research stages included (1) extraction using ethanol with a ratio of 1: 3 with different times of 12 hours, 18 hours and 24 hours, (2) determining the nutritional content of the protein concentrate of cunang fish, water absorption and dissolved protein. The results showed that the average yield of 12 hours was 29.06%, 18 hours 29.35% and 24 hours was 29.85%. Nutritional content of fatty fish meat 31.62% (bk), 65.24% protein (bk), ash 2.96% (bk), water 71.97% (bb), 0.18% carbohydrates (bk). Fish protein concentrate which had a fat amount of water and was weak was found at 24 hours of extraction time, namely 3.20% fat (bk) and 78.73% protein (bk). This product has functional properties, namely water absorption capacity of 12 hours 6.64g/mL, 18 hours 6.73 g/mL, 24 hours 6.44g/mL, and dissolved protein 12 hours 0.18%, 18 hours 0.24%, 24 hours 0.16%. Keyword: Cunang Fish,Fish Protein Concentrate, Ethanol
PRODUCTION OF PROTEIN CONCENTRATE EXTRACTED FROM BLACK SEA CUCUMBER (Holothuria edulis) BY USING DIFFERENT EXTRACTION SOLVENTS Afriadi Sinaga; Mery Sukmiwati; Rahman Karnila
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research was objected to determine the effect of different extraction solvents on the quality of black sea cucumber (Holothuria edulis) protein concentrate. The characteristic and quality of the black sea cucumber protein concentrate produced were determined by assessing the rendemen, proximate composition, and total amino acid. This research was conducted in two phases, namely: 1) production of black sea cucumber powder, and 2) production of black protein concentrate by using different extraction solvents, namely: ethanol, acetone, and chloroform. The result showed that the using of different extraction solvents was significantly affected on the characteristic of black sea cucumber protein concentrate. Ethanol was indicated the best solvent to extract the black sea cucumber to yield 80,42% protein concentrate. The product was contained total ash 25.03%, moisture 5.4%,  protein 61.32%,  fat 0.5%, and the total amino acid 14.14%. Keywords : protein concentrate, extraction, extractor solution, sea cucumber.
THE MANUFACTURE OF LACTIC ACID BACTERIA GROWTH CURVE IN THE ISOLATION OF KEMBUNG (Rastrelliger sp) PEDA Annisa Sharah; Rahman Karnila; Desmelati '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
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This research aims to study and obtain a growth curve of lactic acid bacteria (LAB)which were isolate from kembung (Rastrelliger sp.) peda. The research method useddescriptive that was to do data analysis and presented in the form of bacterial growth curve.The analysis parameters were density, pH and total plate count (TPC). Isolate 15 was anisolate that have the biggest clear zone observed on the selection using GYP + CaCO3medium. The parameters used to determine the growth curve of BAL was Optical Densitytest, pH, Total Plate Count (TPC). Isolate 15 had 4 phases of growth. Adaptation phaseoccured at the time of 0-3 hours, logarithmic phase was a phase that was appropriate phase totook a culture of BAL as a starter occurred at a time 3 to 4 hours with a 0.867 A OD values,the number of cells 1,9x109 cfu / ml, and the pH value 5 , 1. Stationary phase occured in 4-5hours. Death phase occurred during the 5-8 hours it was intend for continuous decrease inthe number of bacterial cells with the smallest value that is 0,9x106 cfu/ml.Keywords: growth curve, Lactic Acid Bacteria, Kembung (Rastrelliger sp.) peda
THE EFFECT OF HCl CONCENTRATION ON THE SOAKING OF BROWN SEAWEED (Sargassum plagyophyllum) ON THE CHARACTERISTICS OF SODIUM ALGINATE Tedy Kamal Sumannag; Rahman Karnila; Edison Edison
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 HCl concentration on the soaking of brown seaweed Sargassum plagyophillum as a supporting material during extraction. The research method used was an experimental method that carried out alginate extracts from seaweed Sargassum plagyophylum by giving immersion treatment of HCl solution with different concentrations consisting of A0 (0% HCl); A1 (0.3%HCl); A2 (0.4%HCl); and A3 (0.5% HCl). The design used was a Completely Randomized Non-Factorial Design (CRD) with 3 replications. The analysis was measure for a yield, water content, ash content, and viscosity. The best result from this study was A3 treatment, wherein the value of the yield, moisture content, ash content, and viscosity were 14.52%, 14.23% 22.19% and 2.57cps, respectively. Keywords: HCl, Sargassum plagyophyllum, seaweed, viscosity
KOMPOSISI KIMIA TEPUNG CANGKANG KEPITING BAKAU (Scylla serrata) Siti Humairah; Rahman Karnila; Suardi Loekman
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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ABSTRAK Penelitian ini bertujuan untuk mengetahui komposisi kimia tepung cangkang kepiting bakau. Parameter yang diukur adalah nilai rendemen dan analisis proksimat tepung cangkang kepiting bakau (kadar air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat). Penelitian ini terdiri dari dua tahapan, yaitu: 1) Preparasi tepung cangkang kepiting dan 2) Analisis proksimat tepung cangkang kepiting. Hasil penelitian menunjukkan bahwa nilai rendemen yang diperoleh sebesar 64,83%. Komposisi kimia yang terkandung di dalam tepung cangkang kepiting bakau (Scylla serrata) adalah sebagai berikut: kadar air 5,38% (bb), abu 57,26% (bk), lemak 2,38% (bk), protein 13,62% (bk) serta karbohidrat 28,67% (by difference). Kata kunci: Komposisi kimia, Cangkang kepiting bakau, Tepung. 
Quality characteristics and consumer acceptance of mussel (anodonta sp) snack prepared with different mussel meat composition Desnizarianti '; Bustari Hasan; Rahman Karnila
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
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This research was intended to evaluate quality characteristics and consumer acceptance of mussel snack formulated with different mussel meat composition. Mussel snack was prepared from fresh mussel meat, tapioca flour, sticky rice flour, chesse, egg, monosodium glutamat and backing soda. Three mussel snacks were prepared respectively by addition of 10%, 20% and 30% mussel meat. The snacks were evaluated for quality characteristics, consumer acceptance and proximate composition. The result indicated that the best sensory quality of the mussel snack was shown by that prepared with addition of 20% mussel meat; and the best consumer acceptance of the snack was produced by that made with addition of 10% mussel meat. Moisture, ash, protein and fat of the mussel snack made with addition of 10% mussel meat was 2,59%, 1,73%, 3,60% and 34,47% respectively; 20% mussel meat was 2,97%, 1,89%, 4,02%, 38,94% respectively and 30% mussel meat was 3,01%, 2,07%, 9,91% and 39,59% respectively.Keywords: Snack, mussel (Anodonta sp), quality characteristics, consumer acceptance, sensory evaluation, proximate composition
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 Daviny, Nindy 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 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 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 Oktama Rivaldo, Dhea Putra, Harifa Syah Putra, Muhammad Ridho Putri, Dea Arsifah Putri, Fatma Eka 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, 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