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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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PROXIMATE ASSAY AND AMINO ACIDS PROFILE OF SEA CUCUMBER (Stichopus vastus) FLOUR WITH DIFFERENT HEATING TREATMENTS Mohamad Irvan Ibrahim; Mery Sukmiwati; Sumarto Sumarto
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 Stichopus vastusis one type of sea cucumber that hasn’t been optimally utilized, therefore this study was aimed to determine the proximate values and amino acids profile of sea cucumber (Stichopus vastus) flour with different heating treatments. The method used in this study was the experimental method, with a different processed of heating (boiled and steamed). The results showed that the sea cucumber flour produced by boiling process had a water, ash, fat, protein and carbohydrate content was 11.53%, 10.76%, 2.22%, 57.86%, and 14.00%, respectively. Meanwhile the sea cucumber flour produced by steaming process was 11.69%, 13.79%, 2.17%, 61.49% and 14.49%, respectively.Total amino acids in sea cucumber flour with boiling and steaming process were 50.34% and 52.95%, respectively, with the highest amino acid content of each treatment was glycine and the lowest content of amino acid was methionine. Keywords: amino acid, Stichopus vastus, sea cucumber flour, heating
ANALYSIS OF THE CHEMICAL CONTENT OF HAIRY COCKLE (Anadara antiquata)MEAT Sayyidina Ahmad Zhariif; Rahman Karnila; Mery Sukmiwati
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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ABSTRACTShellfish is one of the soft animals (Mollusca) class Bivalvia or Pelecypoda. The shells used in this study are shells fleeceare widely used as an alternative food source. This study aims to determine the chemical content of shell fleece. The research method is an experimental method  in 2 stages, namely the preparation of samples of shell fleece and analysis of the chemical composition of shell fleece. Chemical composition analysis parameters consist of moisture, ash, fat, and protein content. The resultsshowed that the chemical content of shell fleece was 79% (ww), ash content 9.24% (dw), protein 45.52% (dw), and fat 36.08% (dw). Keywords: chemical of compotition, mollusca, protein
THE CHEMICAL ANALYSIS OF HAIRY COCKLE (Anadara antiquata)MEAT Septin Alvin Mendrofa; Rahman Karnila; Mery Sukmiwati
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 Shellfish is one of the mollusks from the class of Bivalve or Pelecypods. Generally, shellfish body parts are divided into five body parts that are foot byssus, head, visceral mass, mantle and shell. The used shellfish in this research was a hairy cockle that was potential as an alternative food source. The purpose of this research was to determine the chemical content of hairy cockle meat. The used method was the experimental method with two stages consisting of the preparation of hairy cockle and the chemical analysis (moisture, ash, fat, and protein) of hairy cockle meat. Based on the results  showedthat the hairy cockle meat had nutritional content that was 79% moisture, 1.94% ash, the protein of 9.56%, and the fat of 8.66%. Keywords: Experiment, chemical content, hairy cockle (Anadara antiquata)
PROPORTION OF THE BODY SEA CUCUMBER Stichopus vastus Sluiter Muhammad Raihan; Mery Sukmiwati; 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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AbstractThis study aims to determine the proportion of body parts of mattresses StichopusvastusSluiterobtained from Natuna Waters of Riau Islands. The research method was carried out descriptively by analyzing the proportion of the body parts of the mattress. The results showed that the proportion of mattress sea cucumbers consisted of 78.6% flesh and skin, 21.40% stomach contents. The yield of meat powder and sea cucumber skin was 84%, and powder contents 49%.Keywords: sea cucumber mattress, proportions
THE EXTRACTION OF TUNA FISH SKIN(Thunnus albacares) INTO GELATINWITH DIFFERENT OF SULFURIC ACID CONCENTRATIONS Suhardiyanto Suhardiyanto; Mery Sukmiwati; Mirna Ilza
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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ABSTRACT This study was aimed to get the best concentration of sulfuric acid to extraction of tuna fish skin into gelatin. The raw material of skin tuna was obtained from PT. Dempo Andalas Samudera Bungus Padang City of West Sumatra Province. The method used was an experimental method with Completely Randomized Design (CRD) non factorial consisting of 3 treatment levels, namely the addition of different concentration of sulfuric acid G1 (2% sulfuric acid),  G2 (4% of sulfuric acid) and G3 (6% of sulfuric acid). The data was analyzed with ANAVA. The parameters measured in this study were yield, acidity (pH), moisture content, ash content, viscosity and gel strength. The results showed that the tuna fish skin extraction process with 6% sulfuric acid concentration (G3) was the best treatment with a yield value 5.62%, acidity (pH) 3.97, moisture content 5.68%, ash content 4.57 %, viscosity 4.92 cP and gel strength 324.22 g bloom. Keywords: extraction, gelatin, Sulfuric acid,Tuna fish skin
TESTING of ANTIBACTERIAL ACTIVITY of EXTRACTS of SEA CUCUMBER (Holothuria atra) against BACTERIA Pseudomonas aeruginosa Adlita Eska Putri; Mery Sukmiwati; Mirna Ilza
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 research aims to know the sea cucumber Holothuria atra  bioactive compounds and antibacterial activity of sea cucumber Holothuria atra  extract against bacteria Pseudomonas aeruginosa. The methods used in this research is descriptive method i.e. extraction with methanol, test of phytochemicals, fractionation with a solution of butanol, hexane and ethyl acetate, and test the antibacterial activity against Pseudomonas aeruginosa bacteria using diffusion method with concentrations of 50%, 75% and 100%. The data obtained are presented in the form of tables and images. Results showed extracts of methanol the sea cucumber Holothuria atra detected compounds containing bioactive i.e. component steroids or Terpenoids, alkaloids, saponins and phenolic. The test results and the antibacterial activity the extracts of methanol the sea cucumber Holothuria atra against bacteria Pseudomonas aeruginosa diameter inhibition of bacteria ranged from 8,61 to 12,25mm and of three types of fractions used hexane fraction has a more dominant antibacterial potency with diameter inhibition of bacteria ranged from 13,46 to 14,63mm. Based on the results of research that the methanol extract of sea cucumber Holothuria atra has potential as an antibacterial. Keywords: Antibacterial, Extracts, Bioactive Components, Faction
Consumer Acceptance Studies Against Meat Jerky Climbing Perch (Anabas testudineus) With the use of Tapioca Flour Nurhayati '; Mery Sukmiwati; Ira N Sari
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

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The purpose of this study was to determine the level of consumer acceptance of creamed fish jerky etching with the addition of tapioca flour and tapioca flour to get the right amount in the processing of pulverized jerky climbing perch. Treatment applied is the use of starch 4 levels DB0 (without the addition of starch), DB1 (addition of 50 g of tapioca starch), DB2 (addition of tapioca flour 75g), DB3 (the addition of starch 100 g). The parameters tested in this study is the organoleptic value (color, texture, taste and aroma), the proximate analysis (moisture content, protein content, and ash content). The results showed that the treatment of the most preferred consumers namely the addition of 50 g of starch with a value of 90.00% (72 people) with a water content of 12.89%, 24.80% protein, and ash content of 1.89%.Keywords: Fillet of creamed fish, damselfish, tapioca flour
THE EFFECT OF SOAKING TIME USING Vinegar (CH3COOH) ON THE ORGANOLEPTIC QUALITY OF LOKAN (Geloina erosa) Shafa Tasya Rinanda; Mirna Ilza; Mery Sukmiwati
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             The quality of the shellfish used as raw material in processing greatly affects the smoothness of the processing process, and determines the quality of the resulting product. This study aimed to determine the organoleptic quality of lokan (Geloina erosa) soaked in vinegar (CH3CHOOH). The treatment factor was lokan soaked with a long soaking time of 60 minutes, 90 minutes and 120 minutes using 25% vinegar. Organoleptic data were analyzed by ANOVA and Turkey’s HSD test. The results obtained from the 3 test parameters obtained the highest organoleptic (appearance) value (7,27); lowest (6,63); the highest organoleptic (odor) value (5,49); lowest (5,27); the highest organoleptic (texture) value (7,44); lowest (6,24). That the vinegar immersion had an effect on the organoleptic quality of lokan.Keywords: Lokan, vinegar, organoleptic
The Effect of Papain Enzyme Concentration on Protein Hydrolysate of Mackerel fish (Rastrelliger sp.) Reinhard Nuary M. Ambarita; Edison Edison; Mery Sukmiwati
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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ABSTRACTThis study aimed to investigate the effect of different concentrations of papain enzyme and the best concentration to produce protein hydrolysate from mackerel fish. The research methods used were experimental and with non-factorial completely randomized design (CRD). The treatments used were different concentrations of papain enzyme,each  0% (P0), 12% (P1), 14% (P2), 16% (P3). The parameters tested were consisted of chemical composition, analysis of dissolved protein content using the Bradford method, and analysis of Non Protein Nitrogen (NPN). The chemical composition of mackerel produced is was 14.53% water content, 55.44% protein content, 5.02% ash content, and 14.85% fat content. The results of the analysis showed that the use of different concentrations of papain enzymes affected the protein hydrolyzate of mackerel.The papain concentration of 14% (P2) was the best concentration to produce protein hydrolysate of mackerel with a dissolved protein content of 0.7996 mg/ml and a value of Non Protein Nitrogen (NPN) of 7.2659 mg/ml. Keyword: Fish protein hydrolyzate,Mackerel, Papain Enzyme
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
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