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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
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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
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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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
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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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
THE USE OF DIFFERENT ACID SOLVENTS IN MINERAL EXTRACTION OF SEA CUCUMBER (Holothuria atra) Intan Elisa; Suardi Loekman; 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 of chemical compositions, yield, the best of acid solvent extraction, and mineral content of skin meat of sea cucumber (Holothuria atra). The method used in this study was an experimental method which extracting of skin meat of sea cucumber with 8% concentrations of different acid solvents using non-factorial Completely Randomized Design (CRD) consisting of 3 treatment levels: HCl (P1), HNO3 (P2), and H2SO4 (P3). The parameters tested in this study were moisture, protein, fat, ash, carbohydrate, yield and mineral content of calcium, potassium, sodium, and iron using the Atomic Absorption Spectrophotometer (AAS). The results showed that the chemical compositions of skin meat of sea cucumber were  10.05% (WW) moisture, 53.16% protein (DW), 3.64% fat (DW), 32.85% (DW) ash, carbohydrate content 10.35% (DW) by difference, and the yield of flour in skin meat sea cucumber was 20.79%. The use of different acid solvents have a very significant affect on mineral content, wherein the best acid solvent was HCl (P1) which contained 7.53% calcium, 2.87% potassium, 0.93% sodium, and 1.79% iron. Keywords: Mineral, Holothuria atra, acid, solvent
THE USE OF DIFFERENT pH VALUES ON THE ISOELECTRIC POINT OF THE PROTEIN ISOLATES MUDSKIPPER FISH (Periopthalmus minutus) Teresia Br Ginting; 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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ABSTRACT   This study aimed to determine isolates of the mudskipper fish protein (Periopthalmus minutus) with different pH values. This methods was of this research consist of three  stages, that is: 1) fish meat preparation. 2) manufacture mudskipper flour. 3) making fish isolates. This research used a completely  randomized design (CRD) with 6 levels of treatment that is:(P1 = pH 9 and pH 4, P2 = pH 9 and pH 5, P3 = pH 10 and pH 4, P4 = pH 10 and pH 5 , P5 = pH 11 and Ph 4, P6 = pH 11 and pH 5. The parameters observed included isolates total, yield, proximate and total amino acids.The results showed that pH 11 and pH 4 obtained the highest isolates that was average of 6.54 g with a yield of 19.62%.  Proximate result were moisture content 5.16% (bb), ash content 7.06% (bb), protein content 82.39% (bb ), fat content of 1.62% (bb) and total amino acid content of 61.63%,wich dominates essential amino acids were lysine 6.79% and leucine 5.60%. The dominates non-essential amino acids were glutamic acid 10.77 % and aspartic acid 4.65%. Keywords :Mudskipper, pH,protein isolates
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