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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Natur Indonesia Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Sinergitas PkM & CSR Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Ilmu Kefarmasian Indonesia Sarwahita : Jurnal Pengabdian Kepada Masyarakat Unri Conference Series: Community Engagement Journal of Rural and Urban Community Empowerment Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Engagement: Jurnal Pengabdian Kepada Masyarakat Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Jurnal Perikanan dan Kelautan
Mery Sukmiwati
Departemen Teknologi Hasil Perikanan, Fakultas Perikanan Dan Kelautan Universitas Riau
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Physics Public Health Social Sciences Other

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THE USING OF DIFFERENT EXTRACTION TIMESON THE ANTIOXIDANT ACTIVITY OF SEA CUCUMBER (Paracaudina australis) WITH FRAP METHOD Putri, Dea Arsifah; Sukmiwati, Mery; Karnila, Rahman
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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Abstract               This study aimed to determine the effect of different extraction times on the antioxidant activity of Sea Cucumbers (Paracaudina australis). The used methode was an experimental method with a completely randomized concoctions design (CRD). Consisting of 3 treatments levels namely T2(extraction time for 48 hours), T3(extraction time for 72 hours), T4(extraction time for 96 hours). This research consisted of 2 stages, namely 1) preparation of  sea cucumber raw materials, 2) Extraction by maceration method of sea cucumber flour. The tested parameters were yield, identification of secondary metabolites (phytochemicals) and antioxidant activity test of sea cucumber concentrates. The results showed that the amount of sea cucumber  concentrate produced with extractions times had different amounts, namely as follows: T47.90%, T37.46% and T27.29%. The most optimal maceration time to obtain concentrate was T4(7.90%). The results showed that the secondary metabolites on Sea Cucumbers  included steroids, saponins, alkaloids, phenolics and flavonoids. Keywords: Antioxidants, Extractions, Sea Cucumbers, Secondary Metabolites.
CHITOSANPOTENTIAL FROM THE GOLD SNAIL SHELL (Pamacea canaliculata) Febrigusni, Audia; Sukmiwati, Mery; Karnila, Rahman
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 2 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT               A waste of gold snail shell in Batusangkar is a type of fishery waste whose processing hasn’t been maximized that still causes a lot of environmental issues. It was a raw material for the production of chitosan. This study aimed to determine the quality of chitosan from gold snail shells. The production of chitosan was carried out with 3 processes, namely: demineralization, deproteination, and deacetylation. The deacetylation degree test was carried out using the FTIR spectroscopy method. The test parameters observed were water content, ash, protein, degree of deacetylation. The results of the research on chitosan obtained water content, ash content and degrees of deacetylation at a temperature concentration of 100oC was 1.48%, 8.67%, and 69.9%, at a temperature of 110oC 2.06%, 8.51 %, and the degree of deacetylation was 54.3%, and at a temperature of 90oC was 1.37%, 8.79%. and the degree of deacetylation was 50.7%. Keywords: Were water content, ash, protein, and degree of deacetylation
THE CHEMICAL COMPOSITION OF FRESH GREEN SEAWEED (Caulerpa lentillifera ) Santika, Jesi; Sukmiwati, Mery; Diharmi, Andarini
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 2 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT             Seaweed is a food raw material for aquatic products with high nutritional content. One species of green seaweed is Caulerpa lentillifera. The advantages of the chemical composition of C. lentillifera are high carbohydrate content, but low fat content and can be developed as a functional food. This study aimed to determine the chemical composition of fresh green seaweed (C. lentillifera). The research method of seaweed preparation by cleaning from all impurities produced sea grapes that were free from all impurities. Sea grapes are reduced in size to analyze their chemical composition. The analysis parameters consisted of moisture, ash, protein, fat, and carbohydrate (by different) content. The results showed that the chemical composition of fresh green seaweed (C. lentillifera) consisted of moisture 92.02% (ww), ash 44.75% fat 7.08%, protein 13.64%, and carbohydrates 16.40% (dw). The chemical composition of sea grapes is mostly ash content (minerals) and carbohydrates.Keywords: chemical composition, ash, carbohydrate 
CHARACTERISTICS OF PHYSICOCHEMICAL GELATIN OF SNAKEHEAD (Channa striata) FISHBONES EXTRACTION WITH BROMELAIN ENZYME Yuliana, Yuliana; Karnila, Rahman; Sukmiwati, Mery
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 2 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTSnakehead fish is one of the fish that has many benefits, almost all parts of its body can be used,such as the bones. Fishbones are one of the raw materials for gelatin. This studyaimed to determine the effect of the use of bromelain enzymes on the characteristics of snakehead fishbone gelatin using a non-factorial completely randomized design (CRD) with 3 treatment levels, namely E1 (2% bromelain enzyme), E2 (4% bromelainenzyme) and E3 (6%bromelainenzyme). The parameters of analysisconsisted of yield, viscosity, isoelectric point, pH, and chemical composition (moisture, ash, and protein content). The results showed that the yield of gelatin extracted with the bromelainenzyme with concentrations of 2, 4, and 6% was 3.81-3.06%. Gelatin had a viscosity of 1.97-3.07 cP, its isoelectric point was at pH 7.5 with the lowest protein solubility, and the pH of gelatin ranges from 5.52 – 6.21. The chemical composition of snakehead fish bone gelatin contained moisture, ash, and protein content ranging from 4.08-7.45% (ww), 1.64-3.29% (ww), and 62.39-80.53% (ww). The best treatment of gelatin extraction with bromelain enzyme using concentration of 6% resulted in the highest yield of 3.56%, viscosity 2.06 cP, isoelectric point 8.77, pH 6.21 and protein 80.53%. Keywords:bone of snakehead fish, concentration of enzyme, gelatin
Aktivitas Antimikroba Teripang Kasur (Stichopus Vastus Sluiter) dari Perairan Natuna Kepulauan Riau Mery Sukmiwati; Andarini Diharmi; Enda Mora; Emma Susanti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 2 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia 21(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (205.119 KB) | DOI: 10.17844/jphpi.v21i2.23088

Abstract

Teripang merupakan salah satu sumber daya perairan yang belum termanfaatkan secara optimal. Hewanlaut ini mengadung komponen bioaktif yang cukup potensial, oleh karena itu teripang dapat dimanfaatkansebagai salah satu alternatif oleh industri farmasi sebagai bahan baku obat dan industri pengolahan hasilperikanan. Penelitian ini bertujuan untuk menentukan aktivitas antibakteri dan antijamur berdasarkanzona hambat terhadap Staphylococcus aureus, Staphylococcus epidermilis, Escherichia coli, Pseudomonasaeruginosa dan antijamur terhadap Candida albicans, Trihopyton mentagrophytes. Metode penelitian terdiridari ekstraksi dengan metanol, uji fitokimia, fraksinasi, uji aktivitas antibakteri dan antijamur denganmetode difusi, serta komatografi vakum cair. Eksperimen dilakukan dengan 3 kali ulangan dan analisissecara deskriptif. Hasil penelitian menunjukkan ekstrak teripang terdeteksi mengandung komponensaponin, terpenoid dan steroid. Diameter zona hambat ekstrak teripang terhadap 4 spesies bakteri berkisardari 10,33 -12,26 mm, antijamur C. albicans 9,77 mm dan T. mentagropytes 9,12 mm. Hasil kromatografivakum cair berbagai kosentrasi menunjukkan aktivitas maksimum antibakteri dan antijamur yang memilikiaktivitas interaksi tertinggi terhadap S. epidermilis dan jamur C.albicans.
KARAKTERISTIK KIMIA DAN PROFIL ASAM AMINO TEPUNG IKAN SEMBILANG (Paraplotosus albilabris) DENGAN METODE PENANGANAN YANG BERBEDA dhumoli_tampubolon dhumoli_tampubolon; sumarto_sumarto sumarto_sumarto; mery_sukmiwati mery_sukmiwati
Berkala Perikanan Terubuk Vol 46, No 1 (2018): Februari 2018
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (370.355 KB) | DOI: 10.31258/terubuk.46.1.11-18

Abstract

This research aims to determine the physico-chemical characteristics and amino acid profile from sembilang fish meal with different handling methods. This research is using experimental method. Different handling methods used in this study were S0 (fresh fish), S1 (powdered fishmeal stored at cold temperatures), and S2 (powdered fishmeal kept at freezing temperatures). The results showed that S1 was the best handling of fish meal with yield of 14.13%, white degree 75.43%, water absorption 58.6%, acidity 8.0% water content 8.66%, ash content of 2.10%, protein content 80.48%, 4.20% fat content, total essential amino acid 39.12%, and non-essential amino acids 48.87%.
ACTIVE FRACTION OF BROWN SEAWEED Sargassum cinereum Titieu Keumala Sukandar; Mery Sukmiwati; Andarini Diharmi
Berkala Perikanan Terubuk Vol 49, No 3 (2021): November 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.3.1363-1369

Abstract

Sargassum cinereum brown seaweed contains phytochemical compounds such as alkaloids, flavonoids, steroids, saponins and phenolics, which are quite high. Different types of solvents can dissolve the bioactive components according to the polarity of the solvent used. Methanol solvent has a more effective level of polarity in dissolving all phytochemical compounds, one of which is flavonoids so as to produce the highest flavonoid compounds. Butanol extract only showed negative results in the flavonoid and saponin test. The hexane extract showed negative results only for the saponin test while the ethyl acetate extract showed positive results in all tests.
THE EFFECT OF ANDALIMAN FRUIT (Zanthoxylum acanthopodium DC.) ON QUALITY OF SMOKED CATFISH (Pangasius hypopthalmus) STORED AT ROOM TEMPERATURE Mery Sukmiwati; Sumarto Sumarto; Catur Wirawan
Berkala Perikanan Terubuk Vol 41, No 1 (2013): Februari 2013
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (75.072 KB) | DOI: 10.31258/terubuk.41.1.75-83

Abstract

This research was conducted in the Laboratory of Fisheries Technology,Food Microbiology and Food Chemistry, Faculty of Fisheries and Marine ScienceUniversity of Riau, Pekanbaru. The objective of this study was to evaluate theeffect of Andaliman fruit on quality of smoked catfish stored at room temperature.About 5 kg catfish weighing 700-800 g each was taken from a fish culture inKampar. The fish was hot-smoked in the smoke room for 10-16 hour. Fourgroups of smoked fish were treated with andaliman fruit liquid by snobing theliquid on the fish surface by 10%, 20%, and 30% of the fish might respectualy.The smoked fish then was oven-dried at 50-60°C for 6 hours. The smoked fishwas stored at room temperature for 45 days. Fish quality was evaluated forsensory quality, moisture, and peroxide value, at 0, 15, 30, and 45 days of storage.The result showed that the smoked fish treated with 30% andaliman liquid was thesuperior in sensory quality, and the product was still aceptable up to 45 days ofstorage. The moisture and peroxide value of the product at the end of the storagewere 18,06%, and 0,86 meq/g respectualy.Keywords: Andaliman fruits, quality, smoked catfish, room temperature
THE ADDITION OF ANDALIMAN FRUIT (Zanthoxylum acanthopodium DC) ON THE QUALITY OF CATFISH (Pangasius hypophthalmus) MEATBALLS DURING ROOM TEMPERATURE STORAGE Martahan Gabema S; N. Ira Sari; Mery Sukmiwati
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 aims to determine the additional effect of andaliman fruit (Zanthoxylum acanthopodium DC) on the quality of catfish (Pangasius hypophthalmus) meatballs during room temperature storage. The method used in this research was an experimental method that was the processing of catfish meatballs with the addition of andaliman fruit 0%, 1%, 1.5%, 2% for 6, 12, and 18 hours of room temperature storage. Catfish meatballs with the addition of andaliman fruit during room temperature storage were significantly affected by organoleptic values (appearance and taste), water content, and total bacterial colonies, however, were not significantly affect the value of aroma, texture, and protein content at 95% of confidence level. Based on the results of research the addition 2% of andaliman fruit on catfish meatballs during room temperature storage for 18 hours of shelf life was most preferable by consumer acceptance with organoleptic values of appearance 3.41, aroma 3.39, taste 3.48, and texture 3.32, while the water content was 66.29%, protein 13.18%, and the total bacterial colony was 2.7x103 cells/gram. Keywords: Fish meatballs, andaliman concentration, proximate analysis.
DETERMINATION OF CHEMICALCOMPOSITIONOF MEAT ANDFLOUR FROM GONGGONG SNAIL(Strombus sp.) Bella Billiant JAK; 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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                                                AbstrakThis study was aimed to determine the chemical composition of meat and flour from gonggong snail (Strombus sp.)and to determine the yield from flour from gonggong snail. The research method consisted of 2 stages 1) Preparationand chemical analysis of meat from gonggong snail 2) Making flour and chemical analysis of flour snails. The observed parameters were moisture, ash, protein, fat and yield. The results showed that the ehole gonggong snail was the largest proportion in the body shell by 60% among other body parts. Moreover, thechemical composition of fresh meat from gonggong snail 75.05% (wb) moisture, 11.74% (db) ash,79.11% (db) protein and 8.21% (db) fat. Furthermore, the chemical composition of flour from gonggong snailwas 9.75% (wb) moisture, 9.60% (db) ash, 78.33% (db) proteinand 7.19% (db) fat. The flour of gonggong snail had a yield 89,89%. Key: Chemical Composition, Gonggong Snail, Yield.
Co-Authors ', Dahlia ', Desmelati ', Febriandi ', Megawati Ade Olga Dinayah June Adlita Eska Putri Afra Azizah Afriadi Sinaga Alik, Agustinus Tato’ Andarini Diharmi Andi Almer Farrand Noor Angki Angelo Delevio Anita Roza Antonius Zulqaiman Anugrah, Rio Persal Arlika Pebri, Arlika Ayu Agustina Azizah, Afra Bintang, M. Irwan Sapta Purna Bunga M.W Bunga M.W Bustari Hasan Catur Wirawan Chairul Chairul Coki Randi Natama, Coki Randi Dahlia ' Dahlia Dahlia Depri Gusriadi Desi Heltina Desmelati ' Dewita Buchari dhumoli_tampubolon dhumoli_tampubolon Dian Handayani Dimas Prasetia Drastinawati Drastinawati Edison Edison Edison Edison Emma Susanti Enda Mora Faira Yovanie Farkhan, Mochammad Farrand Noor, Andi Almer Fazira, Meisya Amanda Febi Nabila Febriani Melisa Sinurat Febrigusni, Audia Fionasari, Dwi Fryathama, Ilham Ganda Aliem Pakarsya Lubis H Herdini Henni Syawal Heriansyah, Ivan Hotmeriah Padang Ika Darmila Siregar Imam Gusdika Rahman Imam Kristof Octaviaman. H Ira N Sari Ira Sari Irvan Ibrahim Islami, Deri Jan Stepfely Simanjuntak Karnila, Rahman Karnila Kembaren, Bella Billiant J Ananta Lily Afriyanti Liza Mulya Sari M. Alhadid M. Alhadid Mardianto Hidayat Martahan Gabema S Meisya Amanda Fazira Mhd. Ridho Putra Mhd. Taufik Harahap Mirna Ilza Mochammad Farkhan Mohamad Irvan Ibrahim Mohd. Ramadhani MST Siagian, Roy Muhammad Raihan Muhammad Zakiyul Fikri Munisatul Haq N Ira Sari N. Ira Sari N. Ira Sari N. Ira Sari, N. Ira Sari N. Nurjanah Nabellia Nabellia Nabellia, Nabellia Nabila, Febi Nadia Adilla Nefri Nefri Nita Grecia Damanik Nofri Sandria NURHAYATI ' Paradise, Nadia Pendi Parsiholan Gultom Pradina Purwati Putri Noviayu Salsabila Hendri Putri, Dea Arsifah Putri, Indah Prasetya PUTRIANA SARI SIRAIT Rafika Monaliza Reinhard Nuary M. Ambarita Rio Persal Anugrah Rizkha Yana Pratiwi, Rizkha Yana Roy Susanto Salsabila Hendri, Putri Noviayu Salsabila, Unik Hanifah Santhy Wisuda Sidauruk Santika, Jesi Sanusi Ibrahim Sari, Noor Ira Sayyidina Ahmad Zhariif Selpiana Sihombing Septin Alvin Mendrofa Shafa Tasya Rinanda Sherrin Sherrin Simanjuntak, Jan Stepfely Siregar, Riri Andriani Siregar, Rizky Febriansyah Siti Kholijah Siti Nurjanah Siti Salmah Suhardiyanto Suhardiyanto Sumarto Sumarto ' Sumarto Sumarto Sumarto Sumarto Sumarto, Sumarto Suparmi Suparmi Suparmi Suparmi Suparmi Susilawati, Susilawati Syahputri, Erlina Windi tari, Yurina Teddi Seftiadi Azfan Titieu Keumala Sukandar Tjipto Leksono Tjipto Leksono Tjipto Leksono Ulil Amri Vabellina Nuzul Wahyu Oloan Sagala Willy Novfrendy Damanik Winona Oktania Abriestina Wisda Samosir P Yoanes Namora Sembiring Yovanie, Faira Yuliana Yuliana Yusuf Eko Syafti