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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 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
QUALITY ASSESSMENT OF BAKPAO BUNS WITH FORTIFICATION OF CATFISH PROTEIN CONCENTRATE (Pangasius hypophthalmus) Teddi Seftiadi Azfan; N. Ira Sari; Mery Sukmiwati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The purpose of this research was to determine the quality of buns were fortified with catfish protein concentrate. The treatments that used in this research was the addition of protein concentrate catfish which is consists of three levels B0 (without fish protein concentrate), B1 (5% fish protein concentrate), B2 (7.5% fish protein concentrate), B3 (10% fish protein concentrate ). Based on research, the effect of the fortified catfish protein concentrate on the quality of bakpao buns significantly affect the organoleptic value, water content, protein content and fat content. The results show organoleptic value of the three treatments, where the bakpao buns with fortification catfish protein concentrate 5% (B1) or 30 gram is the best treatment with apparance values 7.80, aroma values 7.88, taste values 8.73, and the texture valuesof 7:40. Based on proximate value of the three treatments, bakpao buns with fortification catfish protein concentrate 10% (B3) or 60 gram is best treatments with a water content of 26.18%, protein content 14:51%, and 3.66% fat content.Keywords: Catfish, Protein concentrate, Bakpao buns, Quality, Fortification
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
THE EFFECT OF COOKING TIME ON THE NUTRITIONAL CONTENT OF THE MUDSKIPPERFISH FLOUR (Periopthalmodon schlosseri) Nita Grecia Damanik; Mirna Ilza; Mery Sukmiwati
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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ABSTRACTMudskipper(Periopthalmodon schlosseri)had a local nameknownas tembakulfish that could be found in mangroves or mangrove forests. Tembakulfish hadhigh nutritional content because of its high protein contentup to81.22%intembakul fish meat. The research aimed to determine the effect of cooking time on the nutritional valuein the fish flour (proximateand mineral content) and to determine the optimum cooking time. Theresearch used a non-factorial Completely Randomized Design (CRD) consisting 3 different treatment time (60, 75 and 90 minutes)at a temperature of 1000C. The results showed that the different cooking time were not significantly affecting to the physical appearance of the fish flourproduced, those were brownish yellow colour. The treatment of cocking fish for 60 minutesproduced  the best fish flour, indicated by the highest yield up to 21.55%, that wascontainingwater 12.67% (bk),ash4.69% (bk), protein 80.74% (bk), fat 1.48% (bk) and several minerals includingpotassium 0.71% (bk), calcium 15.15% (bk),iron 0.05% (bk), zinc 0.04% (bk), and phosphorus 0.13% (bk). Keywords: fishflour, nutritional content, tembakul fish,
EFFECT OF DIFFERENT COOKING METHODS ON THE CHARACTERISTICS OF CLIMBING PERCH (Anabas testudineus)MEAL Imam Gusdika Rahman; Mery Sukmiwati; Dahlia '
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 aimed to determine the chemical characteristics of climbing perch with different cooking methods in the making fish meal. The experiment was conducted in July and August 2015. This research used the experiment method. Cooking methods used in this research T0 (control), T1 (boiling) and T2 (steaming). Proximate analysis of three samples were tested by the soxhlet method and kjeldahl method. The average value proximate fish meal and cooking methods etching with T0, T1 and T2 are respectively the water content of 8.43%, 7.24% and 6.34%, ash content of 31.11%, 23.1% and 21 , 51%, protein content of 60.42%, 56.03% and 57.64%, fat 20.56%, 10.28% and 12.43% and crude fiber 3.5%, 2.4% and 2.1%. Keywords: fish meal, climbing perch, cooking methods,
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.
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 DIFFERENT ORGANIC EXTRACTION SOLVENTS ON THE PROFILE OF FATTY ACID IN MUDSKIPPER (Periophthalmodon schlosseri)MEAT Selpiana Sihombing; Edison Edison; Mery Sukmiwati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
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 ABSTRAK    This study aimed to determine the type and the amount of fatty acids in mudskipper (Periophthalmodon schlosseri)meat by using different organic solvents, as the best organic solvent to extract fatty acids. The study was using the experimental method. The parameters assessed were the yield, proximate composition, fish meat extraction and identification of fatty acid content. The results showed that the yield of fish oil in the fish was 30.0%, the water content (proximate) in fresh meat was 76.52%, ash 0.38%, protein 17.50%, and fat content 0.51%, all calculated in wet bases. The amount of fish oil extracted by using different organic solvents were 4.50 gs, 4.30  and 2.50 gs, by using ethanol, methanol, and isopropanol, respectively. Meanwhile, the amount of fatty acid yielded were 23.50%, 22.63% and 25.76% by using ethanol, methanol, and isopropanol, respectively. Keywords: mudskipper, fish oil, extraction, fatty acid
PENGARUH PENAMBAHAN TEPUNG DAUN KATUK (Sauropus androgynus) TERHADAP MUTU NUGGET IKAN LELE (Clarias batrachus) Nefri Nefri; Mery Sukmiwati; Sumarto Sumarto
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 pengaruh tepung daun katuk terhadap mutu nugget ikan. Metode penelitianeksperimen denganRancangan Acak Lengkap (RAL) 4 taraf perlakuan. Perlakuan yang digunakan penambahan dan tanpa penambahan daun katuk ( 0, 10, 20 dan 30 gr).Hasil penelitian menunjukkan bahwa nugget ikan lele yang bermutu secara sensori yaitu dengan penambahan tepung daun katuk 10 gr (N1). kriteria mutu secara sensori rupa kuning agak kehijauan, rasa khas daging ikan dan daun katuk, aroma khas daging ikan dandaunkatukdan tekstur padat, kompak dan kenyal.secara kimia penambahan daun katuk 10 g menghasilkan nugget ikan lele dengan kadar protein, air, abu dan kalsium berturut-turut13,31%, 59,55%, 2,25% dan 1,78%.Kata Kunci :Sauropus androgynus, Nugget, Ikan Lele, Tepung Daun Katuk
CONSUMER ACCEPTANCE ON CRACKERS FORTIFIED WITH SHRIMP SKIN EXTRACT Anita Roza; Dewita Buchari; Mery Sukmiwati
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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                                        ABSTRACTThis study aims to determine the level of consumer acceptance of crackers fortified with shrimp skin extracts, as well as the best nutritional value. The treatments were given consisted of K0 (without fortification of shrimp skin extract) K1 (150 g fortification of shrimp skin extract) and K2 (200 g fortification of shrimp skin extract). The analysis parameters observed were consumer acceptance (color, aroma, taste and texture), chemical value (water, ash, protein and crude fibercontent). Fortification of shrimp extract 200 g (K2) produced the best crackers as many as 70 panelists (87.5%) with characteristics of brownish color (3.26), shrimp's aroma was getting stronger (2.55), shrimp taste increasingly felt (3.14), and texture was getting crisper (3.02), with water, ash, protein, and crude fiber content was 10.05%, 5.43%,30.07%, and 31.30%, respectively.Keywords: crackers, shrimp skin extracts, consumer acceptance.
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