Article Per Year (5 Year)
p-Index From 2021 - 2026
8.324
P-Index
This Author published in this journals
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

Published : 143 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 143 Documents
Search

 6   7   8   9   10 
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

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

Abstract

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

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

Abstract

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
ANALYSIS OF MEAT CHEMICAL COMPOSITION AND FISH MEAL FROM SNAKEHEAD FISH (Channa striata) Nadia Mahardika; Rahman Karnila; Edison Edison
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

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

Abstract

ABSTRACT This research was aimed to find out the meat and fish meal proximate composition from snakehead fish (Channa striata). The study consists of 2 stages: 1) Preparation and making of a snakehead fish meal, 2) Proximate analysis of snakehead fish meat and fish meal. The parameter that observed in the stage 1 were the yield of meat and fish meal of snakehead, in the stage 2 were water content, ash content, protein content, fat content, and carbohydrate content (by different). The results showed that snakehead fish meat with a yield 31.41% and snakehead fish meal with a yield 12,46%. Chemical composition that produced from snakehead fish meat were water content 75.35% (gw), ash content 6.89% (dw), protein content 78.38% (dw), and fat content 4.54% (dw). Chemical composition that produced from snakehead fish meal were water content 5.68% (gw), ash content 6.29% (dw), protein content 86.31% (dw), and fat content 5.27% (dw). Keywords: Snakehead Fish, Yield, Chemical Composition Keywords: Snakehead Fish, Yield, Chemical Composition 
COMPOSITION OF AMINO ACID HYDROLYZATE PROTEIN FROM SEA CUCUMBERS (Paracaudina australis) WITH THE ADDITION OF THE ENZYME ALKALASE Antonius Zulqaiman; Rahman Karnila; Mery Sukmiwati
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

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

Abstract

ABSTRACT            Berunok sea cucumber is one of the typical marine biota on Karimun Island that has not been utilized optimally, even though the berunok sea cucumber has a high protein content, which is 6-70% in dry conditions, and is thought to be composed of several specific amino acids. Therefore, the sea cucumber has the potential to be used as a raw material for protein hydrolyzate. The hydrolysis process in the manufacture of hydrolysates more often uses enzymes, because it is safer and more profitable, one of which is the alkalase enzyme. This study aims to determine the composition of amino acids contained in the hydrolyzed sea cucumber protein with alkalase added. The research method used is experimental by conducting a series of experiments. This research consisted of 3 stages, namely: 1) making sea cucumber flour, 2) making protein hydrolyzate, and 3) amino acid analysis. Parameter analysis of this study is the analysis of amino acids. The results showed that the hydrolyzed sea cucumber protein with alkalase added to 17 types of amino acids, consisting of 9 essential amino acids and 8 non-essential amino acids. Keywords: berunok sea cucumber, protein hydrolyzate, alkalase enzyme, amino acid
CHEMICAL ANALYSIS OF FISH FLESH AND FLOUR FROM GIANT SNAKEHEAD FISH (Channamicropeltes) Shabrina Nur Fakhriah; Rahman Karnila; Mirna Ilza
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 This research was aimed todetermine the chemical compositionof fish flesh and flour from giant snakehead fish (Channamicropeltes). The research method consisted of 2 stages 1) Preparation and chemical analysis of fish flesh and 2) Making and analyzing chemichal of  flour from a giant snakehead fish . The observed parameters in stage 1 were the proportion of fish body parts and chemical analysisof fish flesh. The observed parameters in stage 2 were  the yield of flour and chemical analysis moisture, ash, protein, fat,and carbohydrate (by different). The results showed that the proportion of fish flesh fromgiant snakehead fish was the largest proportion in the headby 34,23%among other body parts.Moreover, the chemical composition of fish flesh from giant snakehead fish was moisture 80,25%(wb) moisture,4,68%(db)ash, 82.98% (db) protein and 4,59% (db) fat and  the carbohydrates 7,75% (db). Furthermore, the yield of flour from giant snakehead fish was 92,49% and its chemicalwas 9,06% (wb) moisture, 7,51% (db) ash, 79,26% (db) protein and 3,07 % (db) fat and the carbohydrate of 10,16% (db).Keywords: Chemical Composition,Giant snakehead, Yield
THE EFFECT OF THE USING OF EXTRACTION SOLUTIONHClAT DIFFERENT CONCENTRATIONS ON THE MINERAL CONTENT OF BLACK SEA CUCUMBAR (Holothuria edulis) Roy Susanto; Rahman Karnila; Mery Sukmiwati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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

Abstract

The purpose of the research was to know the effect of the using of HCl at the different concentrations on the extraction of the mineral content of black sea cucumber (Holothuria edulis). The design used was completely randomized design (CRD). The treatment conducted was consisting of three varied concentrations of HCl, namely: P1 (HCl with concentration of 4%), P2 (HCl with concentration of 5%), and P3 (HCl with concentration of 6%). The results showed that the black sea cucumber contained moisture of(86,42%), ash of (3,94%), fat of (0,83%), protein of (7,87%), carbohydrate of (0,94%), calcium of (6,82 mg/100), potassium of (1,04 mg/100), sodium of (9,51 mg/100), magnesium of (11,90 mg/100), phosphor of (0,31 mg/100), and the iron of (4,02 mg/100).Keywoard: Black sea cucumber, Hydrochloric acid, Mineral
EKSTRAKSI SENYAWA FENOLIK DAN KANDUNGAN KIMIA PADA RUMPUT LAUT COKLAT (Sargassumsp). Ika Darmila Siregar; Rahman Karnila; Mery Sukmiwati
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

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

Abstract

ABSTRAKPenelitianinibertujuanuntukmengetahuikandungankimiadanmendeteksisenyawafenolikpositifpadaekstrakkasarSargassum sp. Metode yang digunakanadalahmetodeeksperimen dengan rancangan acak lengkap (RAL) dengan 3 taraf perlakuan yaitu P1 (rasio pelarut1:3), P2 (rasio pelarut1:6) dan P3 (rasio pelarut1:9). Parameter yang diukuradalahmeliputianalisisproksimat(kadar air, kadarabu, kadar protein, kadarlemak, dankarbohidrat), rendemendananalisisfitokimia. Rangkaianpenelitianiniterdiridari 3 tahap, yaitu 1) preparasibahanbaku. 2) analisisproksimatSargassumsp.3) analisisfitokimia. HasilpenelitianmenunjukkanbahwakomposisikimiaSargassum sp. adalahkadar air 28,20 %bk, kadarabu 33,74 %bk, kadarlemak 4,54 %bk, kadar protein 8,42 %bk, karbohidrat 53,28 %bk. Rendemen P1 1,44%, P2 3,40%, P3 6,34 %. AnalisisfitokimiapadaekstrakkasarSargassum sp.positifterdeteksisenyawafenolik.Kata kunci : Ekstraksi, Fenolik, Sargassum sp. 
KOMPOSISI KIMIA PADA TEPUNG KULIT DAN KEPALA UDANG VANNAME (Litopenaeus vannamei) Nintha Pratiwi; Rahman Karnila; Edis Edis
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

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

Abstract

ABSTRAK  Penelitian ini bertujuan untuk mengetahui komposisi proksimat tepung kulit dan kepala udang vanname. Metode penelitian terdiri dari dua tahap, yaitu: 1) Preparasi pembuatan tepung kulit dan kepala udang vanname, 2) Analisis proksimat tepung kulit dan kepala udang vanname. Parameter yang diukur pada tahap satu meliputi perhitungan nilai proporsi dan rendemen, pada tahap kedua meliputi kadar air, abu, protein dan lemak. Hasil penelitian menunjukan bahwa udang vanname memiliki nilai proporsi sebagai berikut: kepala 23,75%, kulit 15,75% dan daging 55,63%. Komposisi kimia yang terdapat pada tepung kulit dan kepala udang vanname adalah sebagai berikut: kadar air 10,12% (bb), kadar abu 27,59% (bk), kadar protein 66,63% (bk) dan kadar lemak 2,65% (bk), dengan rendemen tepung yang dihasilkan adalah 15,95%. Kata kunci: Proksimat, Parameter, Rendemen, Udang vanname, Tepung kulit dan kepala.
THE EXISTENCE OF FISH PROTEIN HYDROLYZATE OF LOMEK (Harpodon nehereus) PROCESSED BY USING PAPAIN ENZYME IN DIFFERENT HYDROLYZING TIME Gita Amelia; 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

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

Abstract

AbstractThe study was aimed to find out the proximate existenceoflomek(Harpodon nehereus)fish meal and fish protein hydrolyzate. It was also aimed to determine the optimum hydrolysis time and to get the profile of amino acid from the best the lomek fish protein hydrolyzate yielded. The research was using the experiment method to conduct the processing of lomek fish protein hydrolyzate by using papain enzyme in different hydrolysis time (for 5, 6, and 7 hours). The research was composed for non factorial completely randomized design. The results showed that the different hydrolysis time was affecting to the protein content, water content, ash content and fat content of fish protein hydrolyzate produced. The best fish protein hydrolyzate was yielded by hydrolising the fish meal for 7 hours, indicated by the highest protein content (86.03%), water content (27.39%), ash content (3.65%) and fat content (0.46%). There were 17 types of amino acids found in the fish protein hydrolizate, and consisting of essential and non-essential amino acids. The types of amino acids were dominatedby glutamic acid (1.01%), in the other hands, cysteine was showingthe lowest value (0.9 %).Keywords: fish protein hydrolyzate, lomek fish,papain enzyme
THE EFFECT OF EDIBLE COATING OF CHITOSAN ON THE QUALITY OF TILAPIA (Oreochromis niloticus) FILLETS STORED AT LOW TEMPERATURES Indra Muhammad Ridwan; Sukirno Mus; 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 research was intended to determine the effect of using chitosan on tilapia(Oreochromis niloticus) fillets stored at low temperatures (5oC) and to determinethe best concentrate of chitosan using natural preservative on tilapia fillets. Theusing of research method was experimental method and the used design wasrandomized block design (RAK) at one factorial of wihch 4 varians wereconsentrate of chitosan solution K0 (0%), K1 (1%), K2 (1,5%), and K3 (2%).While as a block treatments were shelf life of 0, 5, 10, and 15 days. The 2% ofchitosan solution (K3) that was the superior treatment based on odor 7,44, TVB 28mgN/100gram, moisture 58,134%, fat 1,665%, protein 17,878%, pH 6,77 andTPC 4,45x105 coloni/gram on meat of tilapia fillets. While the organoleptic of 1,5% of chitosan solution (K2) was the superior treatment based on appreance 7,76and texture 7,56.Key words: Chitosan, tilapia fillets
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