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All Journal Jurnal Perikanan dan Kelautan Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Dirasah : Jurnal Studi Ilmu dan Manajemen Pendidikan Islam JURNAL AGROINDUSTRI HALAL
Ira Sari
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Religion Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

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The effect of mangosten (garcinia mangostana l.) shell extract on quality changes of fresh catfish (pangasius hypophthalmus) stored at room temperature Afsri Rahmadanis; Sukirno '; Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This study was intended to evaluate the quality change of fresh catfish added with mangosteen ( Garcinia mangostana L.) shell extract and stored at room temperature. The fish weighing 300-400 g each was taken from a fish market in pekanbaru. The fish was eviscerated, washed and grouped into 3 groups. Each group was swabed with mangosteen shell extract at a level of 0%, 2% and 4% of fish weight. Quality of catfish was evaluated for sensory quality, bacterial count, pH and Staphylococcus aureus at 0, 3, 6, 9, 12 and 15 hours. The result showed that the catfish swab with 4% of mangosteen shell extract was the best in shelf life which was still acceptable up to 12 hours. The pH value at the first increased from 6,43 at initial storage to 7,26 at 12 hours storage (spoilage). Bacterial count increased from 2,8 x 104 colonis/g at initial storage to 4,8 x 105 colonis/g at 12 hours storage (spoilage). There was no Staphylococcus aureus during storage.Keywords: mangosteen shell extract, catfish, quality ch
THE EFFECT OF Spirulina sp FLOUR FORTIFICATION ON THE SENSORY-CHEMICAL CHARACTERS OF MOCHICAKE Hagairim Sagala; Mirna Ilza; Ira Sari
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

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The aim of the study was to observe the effect of Spirulina flour fortifiedto the mochi cake on its sensory-chemical characters This study used anexperimental method by using completely randomized design (CRD) nonfactorial. The treatment conducted was producing mochi cake by adding Spirulinaflour at different composition, namely: 1.5, 2.5, and 3.5gs for 1120 gs mochi each.The products of Mochi cake fortified with the Spirulina flour were evaluated fortheir hedonic value and chemical characters. The result showed that thefortification of 3,5gs Spirulina flour into the mochi was determined as the besttreatment indicated by the highest value of appearance 7.4, texture 7.0, aroma 6.9,and taste 7.7. The product was containing water 28.50%, protein 3.20%, 4.60 fat,ash 3.62% and carbohydrate 60.08%.Keywords: fortification, mochi cake, Spirulina flour
ADMINISTRATION OF ISOLATED PROBIOTICS FROM THE DIGESTIVE TRACT PRAWNS (Macrobranchium rossenbergii De Man) AND TIGER SHRIMP (Penaeus monodon) TO IMPROVE THE IMMUNITY OF TILAPIA (Oreochromis niloticus) Mohd. Ramadhani; Mery Sukmiwati; Ira Sari
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 study aims to determine the effect of probiotics isolated from the digestive tract of prawns (Macrobranchium rosenbergii De MAN) and tiger shrimp (Penaeus monodon) to improve the immunity of tilapia (Oreochromis niloticus) against the disease. The method used is the experimental method.  The best probiotic given is genera Bacillus UG4 and combined genus Bacillus (UG1 + UG2 + UG3 + UG4 + UG5) derived from the digestive tract prawns. As for the isolates from the gastrointestinal tract tiger shrimp used UWH9 best isolates and isolates combined (UWH1 + UWH2+ UWH8+UWH9 +UWH10). The best treatment in this study were treated with the probiotic isolates UWH9 capable of withstanding the impairment of erythrocytes, hemoglobin, hematocrit and leukocytes after infection with pathogenic bacteria. Keywords : Probiotics, Haematology, Tilapia, Immunity
THE EFFECT OF USING FISH OFFAL FERMENTATION MEDIUM CRUDE ENZYME BROMELAIN WHICH GIVEN THE QUALITY OF SOY SAUCE AND SALT CATFISH Jekson Alatas K. Sianturi; Syahrul '; Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research aimed to evaluate the effect of adding to the quality of fish offal sauce catfish asfermentation medium. fish offal as much as 800 grams and 400 grams of catfish fillet meatobtained from one of the markets in Pekanbaru. Fish offal will be fermented for 4 days byadministering a combination of 4 different types of salt and crude enzyme bromelain which is A1(salt 20% and 20% crude enzyme bromelain), A2 (salt 20% and 30% crude enzyme bromelain),A3 (salt 30% and 20% crude enzyme bromelain), A4 (salt 30% and 30% crude enzymebromelain). Solution of fermented fish offal will be used as a fermentation medium to view theeffect on the quality of pangasius fish sauce enzymatically for 3 days. the quality of the finalproduct was observed on organoleptic, protein content, NPN levels, pH levels, and total bacterialcolonies. the results of research showed that the combination of salt 30% and 20% crude enzymebromelain to be the best in the organoleptic test on the value of color and odor. While, theprotein levels A2 to be the best treatment and the levels of NPN A3 is the best treatment and thetotal value of bacterial colonies on the A1 treatment had the highest colony plate count. Fishsauce contains: a minimum of 2% protein, 102 APM coliform bacteria / g, total plate count 103colonies / g.
CHARACTERISTICS OF ANALOG RICE BASED ON SAGO AND TARO FORTIFICATED WITH FISH OIL AS FOR FUNCTIONAL FOOD Amanda Ariela Kalungga; Syahrul Syahrul; Ira Sari
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 analog rice formulation based on sago and taro with fortification of fish oil as a functional food. The treatments given consisted of (M3S, M5S) analog rice based on sagowith 3 and 5% fish oil fortification, (M3TS, M5TS) analog rice based on taro-sago with 3 and 5% fish oil fortification, and (M3T, M5T) analog rice based on taro with 3 and 5% of fish oil fortification. Analysis parameters include organoleptic test (appearance, taste, aroma, and texture), as well as proximate analysis. The best treatment combination is analog rice from sago fortified with fish oil as much as 5% with intact characteristics and creamy-yellowish color, the aroma no longer shows rancid from fish oil, tasteless, and a slightly fluffier texture. Protein value of 1.46% (db), water 9.45% (wb), ash content 4.25% (db), fat content 4.96% (db), crude fiber 18.66% (db), and total carbohydrates 68.13%.   Keywords : Analog rice, sago, taro, fish oil
CHEMICAL CHARACTERISTICS OF CO-DRIED SILAGE FLOUR PATIN FLOUR (Pangasius hypophthalmus) WITH RICE IMMEDIATION AND DRY KNOWLEDGE Era Yuliana; Bustari Hasan; Ira Sari
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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 AbstractThe catfish offal is taken from the catfish processing unit in one of the catfish processing centers in the village of Koto Masjid, Riau. The sample was taken to the laboratory and processed into silage, added 15% molasses by weight of the sample and fermented for 14 days (pH ± 4). Silage was mixed-dry with rice bran and dry tofu dregs and oven for 23 hours at a temperature (55oC) and evaluated for physical characteristics (color, aroma and texture), proximate composition (moisture content, protein content, fat content and ash cadar), NPN (Non protein nitrogen), amino acids, and pH. Rice bran silage flour contains lower levels of protein, water content, NPN and amino acids than dry tofu dregs silage flour, higher fat and ash than dry tofu dregs silage flour. Silage flour mixed with dry rice bran is darker brown , the aroma is less sharp, the texture is rough, the water content is 4.32%, the protein content is 30.06%, the fat content is 14.20%, the ash content is 19.44%, the NPN content is 20.88%, and the amino acid is 10.778%. While the SA silage flour is light brown, has a sharp acidic aroma, smooth texture, water content of 5.21%, protein content of 35.25%, fat content 13.14%, ash content 10.35%, 23.40% NPN content, amino acids 11,225%.Keywords: Silage flour, rice bran and dry tofu dregs
THE EFFECT OF THE USE OF SEAWEED (Eucheuma cottonii) AS THE SUBSTITUTION MATERIAL TO TAPIOCA FLOUR ON THE QUALITY OF SNAKEHEAD FISH (Channa striata) NUGGET Rika Yuhalmiana Siregar; Mirna Ilza; Ira Sari
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

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The study aimed to determine the effect of the use of seaweed (Eucheuma cottonii) as a substitution material to tapioca flour on the quality of snakehead fish (Channa striata) nugget. The method used was experimental method and composed as non-factorial, Completely Randomized Design (RAL). The factor of the treatment was substitution of tapioca flour with seaweed in the processing of snakehead fish nugget, consisting of 4 treatment levels, namely: 75 gs tapioca flour and 0g wet seaweed (N0), 0 g tapioca starch and 75 gs wet seaweed (N1), 50g tapioca flour and wet seaweed 25 gs (N2), 25gs tapioca starch and 50 gs wet seaweed (N3), in each 500 gs of snakehead fish formulation. The results indicated that the snakehead fish nugget substituted by tapioca flour and seaweed showing the significat effect on the value of organoleptic (appearance, odor, taste, texture, folding test), and proximate (water, protein, fiber content) . The quality of snakehead fish nugget using the tapioca starch and seaweed (N2) was showing the highest value of appearance 7.9, aroma 7.1, flavor 7.5, and texture 8.3; as well as the highest value of folding test 5.0 (AA). The content of moisture was 36.64%, protein 12.10%, and crude fiber 1.01%. So that, the best product of snakehead fish nugget proximat with subtitution of 50g tapioca flour and wet seaweed 25 gs (N2) was appropriate to the Indonesia National Standard (SNI 7758-2013).Keywords: Substitution, Seaweed, Nugget, Snakehead Fish
Effect of Fortification of Anchovy Flour (Stolephorus sp.) on Tempe (Fermented Soybean Cake) Flavor Sapriono Sapriono; Syahrul Syahrul; Ira Sari
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

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Abstract Tempe (Fermented soybean cake) is a fermented food ingredient from soybeans using the fungus Rhizopus sp. This study aimed to determine the effect of fortification of anchovy flour on  tempe flavor and to determine the best concentration of anchovy flour in making  tempe. The treatment  of this study was anchovy flour with different concentrations of P0 (0%), P1 (3%), P2 (5%), P3 (7%). The tested parameters in this study were organoleptic (appearance, texture, aroma and flavor), proximate (protein, moisture, and ash), and total  plate count (TPC). Fortification of anchovy flour on  tempe flavor had a significant effect on the value of appearance, texture, aroma, flavor, moisture content, protein, ash and had no significant effect on the TPC test. The result showed that the tempe  P1 is preferred by consumers, namely anchovy flour with a concentration of 3% (50 g) with the characteristics of color (brown white), texture (hard, slightly soft), aroma (slight smell of anchovy flour), flavor (a little taste of anchovy flour) with  58.24% moisture, 20.37% protein, 1.57% ash, and TPC of 3.9 x 103sel/gram.Keywords: anchovy, fortification, tempe.
Antibacterial Effectiveness of Seaweed (Eucheuma cottonii) Extract with Different Solvent Muhammad Fahrul; Ira Sari; Dian Iriani
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 1 (2021): Jurnal Agroindustri Halal 7(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

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Abstract

This research was aims to determine the antibacterial characteristics of seaweed extract Eucheuma cottonii with different solvents against bacteria Bacillus cereus and Salmonella typhi, to determine the diameter of the inhibition zone and the minimum inhibition concentration of Bacillus cereus and Salmonella typhi bacteria. The research method used was an experimental method by extraction of Eucheuma cottonii with different solvents, namely ethanol 96% and hexane. The analysis parameters consisted of phytochemical identification tested, antibacterial tested, inhibition zone diameter, and minimum inhibition concentration. The results showed that E. cottonii seaweed extracted with ethanol 96% had of yield 3.16% and hexane 2.19%. The results of the phytochemical identification test (qualitative) showed a positive presence of phenolic compounds, steroids/triterpenoids, flavonoids, saponins. Both extractions are classified as having antibacterial activity against Bacillus cereus and Salmonella typhi bacteria. The 6% concentration of ethanol 96% solvent was the most effective in inhibiting the growth of Bacillus cereus bacteria with 7.33 mm of inhibition zone diameter. Meanwhile, the 4% concentration of ethanol 96% solvent was the most effective in inhibiting the growth of Salmonella typhi bacteria with 5 mm of inhibition zone diameter. Antibacterial from seaweed (Eucheuma cottonii) extracted with ethanol 96% and hexane solvent tends to be more effective in inhibiting the growth of Bacillus cereus bacteria than bacteria Salmonella typhi.Keywords: Eucheuma cottonii, Ethanol, Hexane, Antibacterial
Pengaruh Kecerdasan Emosional terhadap Prestasi Belajar Siswa Madrasah Ibtidaiyah Sari, Ira; Azura, Wan; Utami, Sheila
Dirasah : Jurnal Studi Ilmu dan Manajemen Pendidikan Islam Vol. 8 No. 2 (2025): DIRASAH
Publisher : Institut Agama Islam (IAI) Faqih Asy'ari Kediri

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Abstract

Student learning achievement is one of the indicators of the success of the educational process. However, achievement is not only determined by intellectual ability but also by emotional intelligence, which plays a role in managing emotions, building social relationships, and motivating oneself to learn. This study aims to analyze the influence of emotional intelligence on the learning achievement of elementary school students. The research method used is quantitative with a correlational approach. Data collection techniques were conducted through questionnaires to measure emotional intelligence and documentation of grades as indicators of learning achievement. The study population consists of all fifth-grade students totaling 22 students, and the sample was determined using purposive sampling. The research results show that the emotional intelligence of students is in the "agree" category, which means it is quite good, with an average score of 3.915. Meanwhile, the learning achievement of students is also in the "agree" category with an average score of 3.885. The results of the simple linear regression test show that there is a significant influence of emotional intelligence on student learning achievement, with a significance value less than 0.05. The implication of this research is the importance of strengthening character education and emotional intelligence training in the learning process at the primary level to optimally support learning achievement
Co-Authors ', Dahlia ', Destiawati ', Nurmalia ', Syahrul Afsri Rahmadanis Alik, Agustinus Tato’ Amanda Ariela Kalungga Aulia Faradila Azura, Wan Bustari Hasan Dewita Dewita Dian Iriani Era Yuliana Fahrul, Muhammad Hagairim Sagala Harifa Syah Putra Ibrahim Teguh Prawira Imay Christina Ria S Jekson Alatas K. Sianturi Juniar, Intan Mery Sukmiwati Mirna Ilza Mohd. Ramadhani Muhammad Fahrul Nurdintaher, M. Rafian Oktari, Arles Rika Yuhalmiana Siregar Sapriono Sapriono Sukirno ' Sulistia, Yosi Suparmi Suparmi Syahrul ' Syahrul Syahrul Tjipto Leksono Utami, Sheila