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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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COLLAGEN EXTRACTION OF PATIN FISH SKIN (Pangasius sp.) WITH DIFFERENT PAPAIN ENZYMES CONCENTRATION Bunga M.W Bunga M.W; Rahman Karnila; 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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Abstract This study aims to determine the effect of different papain enzyme concentrations on collagen extraction from the skin of catfish (Pangasius sp.). The method used was an experimental method with completely randomized concoctions (CRD). The treatments given consisted of E0 (Control), E1 (5% papain enzyme), E2 (10% papain enzyme), E3 (15% papain enzyme). This research consisted of 3 stages, namely 1) preparation of raw catfish, 2) deproteination of catfish skin, 3) hydrolysis of raw catfish with acetic acid.The parameters tested were collagen yield, proximate analysis (moisture content, ash content, and protein content), pH, and functional group (FTIR). The results showed that the quality of the collagen obtained increased along with the increase in the concentration of the enzymes used. This is presumably because the addition of the enzyme concentration in the collagen extraction process will increase the yield produced because the enzyme breaks the cross-linking of the collagen telopeptide and dissolves it. Based on this, the use of the optimum concentration was obtained at a concentration of 15% (E2) with a protein content of 71,60%, 14.17%water, and4.21% ash Keywords:Collagen, Catfish, Extraction, Papain Enzymes.
CHEMICAL CHARACTERISTICS OF EEL FLOUR (MONOPTERUS ALBUS) WITH DIFFERENT DRYING METHODS Ade Olga Dinayah June; 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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AbstractEel is one type of fish that can be used because it has a high nutritional content. Eel can be used as raw material for fish meal because it is known to contain complete protein and amino acids. This study aims to determine the chemical composition of eel flour which is dried in the sun and oven. The research method used was an experiment by making eel flour dried in an oven and in the sun. Parameter analysis of chemical composition and calcium content. The results showed that using a drying oven using a light oven produced moisture (9.35%), ash (3.80%), protein (81.01%), fat (2.07%), calcium (2.66%). Eel flour was dried in the sun compared to using the sun with moisture, ash, protein, fat content, 9.99, 77. 60, 2.07%, and calcium content of 2.66%. The results showed that the eel flour which was dried in the sun and oven had different chemical compositions. Oven-dried flour is better than sun-dried flour.Key word: Chemical composition, calcium, dried method              
STUDI PENAMBAHAN TEPUNG RUMPUT LAUT (Eucheuma cotonii ) PADA MIE SAGU TERHADAP PENERIMAAN KONSUMEN Pendi Parsiholan Gultom; Desmelati '; Mery Sukmiwati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 1 (2015): Wisuda Februari Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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AbstractThis study was aimed to determine the effect of seaweed (Eucheuma cottonii) in flournoodles to consumer acceptance. The each concentration of seaweed (Eucheuma cottonii)flour was 0%, 10%, 20%, and 30%. Parameters was measured for organoleptic (taste, texture,color, and odor), and chemical analysis (moisture content, ash content, protein content, crudefiber, and water absorption). The research was conducted in the Fisheries ProcessingTechnology and Processing Chemical Laboratory, Faculty of Fisheries and Marine Sciences,University of Riau on June 2014. The results showed that 20% concentration of seaweedflour was the best treatment and most favorable by consumer acceptance with moisturecontent, ash content, protein content, crude fiber and water absorption was 10,34%, 9,34%,27,9%, 6,04% and 10,34% respectively.Keywords: Sago noodles, seaweed (Eucheuma cottonii) flour,
THE YIELD AND CHEMICAL CHARACTERISTICS OF RED SEAWEED EXTRACT (Eucheumaspinosum) Febriani Melisa Sinurat; Andarini Diharmi; 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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ABSTRACTSeaweed is a type of algae that can live in marine waters and is the largest part of marine plants. This study aimed to observe the chemical composition of red seaweed (Eucheumaspinosum) originating from the Takalar Waters of South Sulawesi Province. The seaweedE. spinosumextract were evaluated for their chemical characteristics including the content of moisture, ash, protein, and the yield. The results showed that the chemical characteristics ofseaweed extracthad yield, moisture content, ash content and protein content of 5.23%, 21.27%, 1.55% and 5.74%, respectively. Keywords:chemical composition,Eucheumaspinosum, seaweed 
THE EFFECT OF THE USE OF PAPAIN ENZYM ON LIMELAYER REMOVING FROM THE SKIN OF SEA CUCUMBER(Holothuria scabra) Dimas Prasetia; Mery Sukmiwati; Sumarto Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
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ABSTRACTThe research was aimed to observe the using of papain enzyme to remove the limelayer from the skin of sea cucumber (Holothuria scabra) by applying boiling method. The research was using an experimental method and composing  as nonfactorial randomized completely design. The treatment conducted was the using of papain enzymes at different concentrations(0, 0.05, 0.1, and 0.15 %) and  boiled at the temperature of 60oC. The parameters used were sensory evaluation, included the value of texture and aroma, the content of calcium, and the proximate composition. The results showed that the use of the papain enzyme wasaffecting to the removal of lime layer from the skin of the sea cucumber, indicated by the significantly different of the appearance and the texturevalue, and the calciumcontent, but not affecting to the aroma value. The proximate composition showed that the content of water 83.32% wb, ash 20.26% db, fat 10.76% db, carbohydrate (by difference) 7.10% db, and protein 80.06% db. Keywords: Papain enzyme, limestone layer, and sea cucumber
EXTRACTION AND IDENTIFICATION OF SECONDARY METABOLITE COMPOUNDS OF SEA CUCUMBER (Stichopus ocellatus) Sherrin Sherrin; Mery Sukmiwati; Mirna Ilza
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021
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ABSTRACTStichopus ocellatusis one kind of sea cucumbers, invertebrate animals, there were widespread in Indonesian waters. The sea cucumbers in this study were taken from Lengkang Island, Batam. This study aimed to find out the secondary metabolite compounds in sea cucumber extract. This research was conducted through several stages, namely sea cucumbers extracted using maceration method with ethanol solvents for 3 x 24 hours with different sample and solvent comparisons (1:1, 1:3, and 1:5). Identification was carried out by observingthe color reactions, precipitation, and froth. The result showed that the extract obtained was characterized like a viscous extract with yellow-brown color and fishy smell. The yield of sea cucumber extract produced by using those each solvent ratio were 1.46%, 2.37%, and 3.33%, respectively. Secondary metabolite compounds identified in sea cucumber extract were alkaloids, phenolics, and saponins.Keywords: Sea Cucumbers, Extraction, Metabolite Compounds, Yield
THE CONSUMER ACCEPTANCE ON THE MEAT BALL PROCESSED BY USING THE DRIED SMALL SHRIMP (Acetes erythtraeus) COMPARED TO THE FRESH ONEAS THE RAW MATERIALS Rafika Monaliza; Suparmi Suparmi; 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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ABSTRACT      This study was purposed to determine the consumer acceptance of small shrimp meat ball using dried and fresh raw material of smallshrimp (Acetes erythtraeus).The research method used was a comparative-experimental method and analyzed by using T test to compare the using of dried shrimp meatballs and the fresh one. The parameters used were organoleptic evaluation (color, texture, flavor and taste) and chemical analysis (the content of water, protein and fat). The results showed that the meat ball using the dried shrimp as the raw material was indicating more accepted by the consumers,at the rate of 62.19%, rather than using the fresh one.The product was characterized to yellowish gray color, typical aroma of shrimp, coarse fiber texture and contained water 41.16%, protein 23.36%, and fat 8.67%.            Key words:Acetes erythraeus, Consumer, Small shrimp
THE PROXIMATE COMPOSITION IN FLOUR SEA CUCUMBER(Paracaudinaaustralis) Munisatul Haq; Rahman Karnila; Mery Sukmiwati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021
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AbstractBerunok is a type of sea cucumber that is widely distributed in the waters of Karimun Regency, which is usually consumed raw by coastal Malay people and has not been used optimally. This study aims to determine the amount of proximate content in berunok flour (Paracaudinaaustralis). The proximate tests conducted are water, fat, protein, ash, and carbohydrates by difference. The results showed that the proximate content of P. australis flour included water content of 8.19% (bb), ash content 37.21% (bk), protein content of 48.78% (bk), fat content of 3.44% (bk). , as well as carbohydrate content by 10.57% difference.With an average yield value of 83.34%. Keywords:Proximate, Sea cucumber
THE EFFECT OF DIFFERENT KOH CONCENTRATIONS ON THE VALUE OF THE DEACETYLATION DEGREE OF CHITOSAN FROM PENSI SHELLS (Corbicula moltkiana) Angki Angelo Delevio; Mery Sukmiwati; Edison Edison
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021
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Abstract               This study aimed to determine the effect of different KOH concentrations on the value of the deacetylation degree of chitosan from pensi shells (Corbicula moltkiana). The treatments given were differences in the KOH concentration of 40, 50 and 60%. The analysis parameters observed were the proximate test and FTIR. The results based on the standard of ash content, moisture content and degree of deacetylation showed that 60% KOH concentration was the best with the lowest water and ash content and the highest deacetylation degree. namely the water content of 1.46%, the ash content of 9.42 and the degree of deacetylation of 53.58%.Keywords Chitin, Chitosan, Corbicula moltkiana, KOH and  Pensi shells.
THE EFFECT OF ADDITION OF JAMBAL SIAM FISH (Pangasius hypophthalmus) MEAT IN BANANA HEART(Musa paradisiaca) NUGGET ON CONSUMER ACCEPTANCE Wahyu Oloan Sagala; 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 aims of this research to determine the effect of addition of Jambal Siam fish meat (Pangasius hypophthalmus) in banana heart (Musa paradisiaca) nugget on consumer acceptance. This research used an experimental method with a completely randomized design (CRD) non factorial. The addition in the making banana heart nugget was using Jambal siam fish meat in different amounts. The results showed that banana heart nugget with the addition of jambal siam fish meat very real influence on the value of the organoleptic appearance, flavors, aroma, texture, water content, protein, fat and crude fiber. Based on the level of consumer acceptance and parameters tested, nugget with the addition of 350 grams of Jambal siam fish meat shows the best mix because it is so favored by consumers, namely 75 (93.75%) with such criteria (gray, golden yellow and bright), flavors (banana heart does not feel and taste of the fish meat more dominant), aroma (smell of fish is more dominant so it does not smell of banana) texture (soft, dense and fit) with water content of 37.55%, 30.43% protein, 8.64% fat and 4.81% crude fiber content. The parameters tested in the study was the organoleptic value , chemical analysis and coarse fibers.Keywords : Jambal siam fish meat, banana hearts nugget, 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