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Edison Edison
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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 INFLUENCE OF DIFFERENCES COOKING METHOD OF COCKLE (Anadara granosa) ON PROTEIN CONCENTRATE QUALITY Beri Prima Panjaitan; Edison Edison; N. Ira Sari
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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ABSTRACT The aim of this study was to determine the difference cooking method of cockles (Anadara granosa) on protein concentrate quality. The method used in this research was experimental method, which was comparing boiling and steaming method to the quality of cockle protein concentrate. The quality parameters test in this research were yield, moisture, protein and fat content. The all data were analyzed using the T-test. The results showed that the yield value of boiled cockle meat (390 g/19.4%), shell (1.470 g/73.4%) and impurities (140 g/6.8%). The yield of steamed cockle meat (476 g/23.8%), shell (1.364 g/68.2%) and impurities (160 g/8%). The mean value of yield of boiled cockle protein concentrate was 74.44 g/16.68% and steamed (80.94 g/17.38%). The mean value of proximate analysis of boiled cockle protein concentrate on meat for moisture, protein, and fat content was 5.70%, 72.98% and 0.29%, and for steamed was 4.75%, 74.97%, and 0.59%, respectively. Keywords: cockle, protein concentrate, boiling, steaming
THE pH EFFECT AGAINST HYDROLYSIS OF FISH PROTEIN FROM MUDSKIPPER (Periophthalmus minitus) USING ALCALASE ENZYME Indah Khairunnisa; Edison Edison; 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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ABSTRACTThis study was aimed to determine the effect of pH against hydrolysis of fish protein from mudskipper (Periophthalmus minitus) using alcalase enzyme and to determine the best pH of mudskipper protein hydrolysis. The used method was an experimental method with A non-factorial Completely Randomized Design (CRD) consisting of 3 levels of treatment namely P1(pH 6.5), P2(pH 7.5) and P3 (pH 8.5). The observed parameters were the analysis of protein and moisture on mudskipper flour, the yield of mudskipper flour,the analysis of non-protein nitrogen and protein using lowry method on mudskipper protein hydrolysate. The results showed that the chemical analysis of mudskipper flour obtained 8.85% moisture, 86.56% protein, and the yield of 74.6%. The P1treatment (pH 6.5) obtained the non-protein nitrogen of 8.24% and 9.81% protein. The P2treatment (pH 7.5) obtained the non-protein nitrogen of 11.02% and 8.58% protein. Furthermore, the P3treatment (pH 8.5) obtained the non-protein nitrogen 10.43% and 9.91% protein. Kata kunci: Enzyme alcalase, hydrolysis of fish, mudskipper
DEPROTEINATION OF CHITIN FRESH-WATER CLAM SHELLS (Pilsbryoconcha exilis) BY USING PAPAIN ENZYM Muhammad Kamal Akbar; Edison Edison; Andarini Andarini
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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ABSTRACTFreshwater mussleclamsis one of the mollusks that is originated in freshwater. The meat of the Freshwater mussle clams was widely consumed but itsshells werestill unused and so becoming as the waste. However, clamshells have the potential to become a chitin product.The production of chitin and chitosan in the deproteination process using chemical method can damage the quality of the chitin and chitosan. This study aimed to determine the best concentration of papain enzymes fortheclamshells deproteination. The treatment conducted in this research was in the using of papain enzyme at different concentrations (15%, 20%, and 25%) for the deproteination process of clamshell. The amount of protein hydrolyzed was determined by using Kjeldahl method.The results obtained the best chitin characteristics in the K3 treatment, namely levels3.23% water, 7.45% ash content, and 4.60% protein contentKeywords:Chitin, Deacetylation, deproteination, Freshwater mussleclams, Papain enzym
THE EFFECT OF PAPAIN ENZYM CONCENTRATION ON PROTEIN HYDROLYSIS OF MUDSKIPPER (Periopthalmus minutus) Ega Aryanda Putra; Edison Edison; Rahman Karnila
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 study aimed to determine the best concentration of papain enzymes on fish protein hydrolysate, including non-protein nitrogen, proximate chemical composition, yield, and total amino acids. This research was carried out in 3 stages, namely 1) preparation of fish meat, 2) Making of fish flour, 3) Making of fish protein hidrolysate. The results showed that the use of papain enzymes had affected significantly to the characteristics of the protein hydrolysate and the concentration of papain 14% was the best concentration in making the mudskipper protein hydrolysate. The product contain of non-protein nitrogen was 8,2259 mg/l, water was 65.00% (w/w), ash was 8.83% (d/w), fat was 1.67% (d/w), and protein was 80.00% (d/w).   Keywords: enzym papain, hydrolysis of protein, mudskipper
CHARACTERISTICS OF BOTH PROTEIN CONCENTRATES CUNANG FISH (Muraenesox talabon) USING SOLVENTS ETHANOL WITH A DIFFERENT TIME Tia Novita Laili; Edison Edison; 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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ABSTRACTFish protein concentrate is a starchy product which is produced by removing fat and water. This study aims to determine the effect of different times on the characteristics of the protein concentrate of cunang fish (Muraenasox talabon) using ethanol as a solvent. The main ingredients used are cunang fish and 95% ethanol solvent. The research stages included (1) extraction using ethanol with a ratio of 1: 3 with different times of 12 hours, 18 hours and 24 hours, (2) determining the nutritional content of the protein concentrate of cunang fish, water absorption and dissolved protein. The results showed that the average yield of 12 hours was 29.06%, 18 hours 29.35% and 24 hours was 29.85%. Nutritional content of fatty fish meat 31.62% (bk), 65.24% protein (bk), ash 2.96% (bk), water 71.97% (bb), 0.18% carbohydrates (bk). Fish protein concentrate which had a fat amount of water and was weak was found at 24 hours of extraction time, namely 3.20% fat (bk) and 78.73% protein (bk). This product has functional properties, namely water absorption capacity of 12 hours 6.64g/mL, 18 hours 6.73 g/mL, 24 hours 6.44g/mL, and dissolved protein 12 hours 0.18%, 18 hours 0.24%, 24 hours 0.16%. Keyword: Cunang Fish,Fish Protein Concentrate, Ethanol
EXTRACTION OF SEA GRAPE (Caulerpa lentillifera) BY MACERATING GRADE WITH SOLVENTS OF DIFFERENT POLARITY Reza Saputra; Andarini Diharmi; Edison Edison
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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ABSTRACTCaulerpa lentillifera is one of the potential seaweed commodities and is known as sea grapes. This study aims to determine the maceration extraction technique of C. lentillifera in stages using different polarity solvents. The method used in this research is experimental, namely the extraction of C. lentillifera by graded maceration using solvents of different polarity consisting of n-hexane (non polar), ethyl acetate (semi polar), and methanol (polar) with a comparison of sample to solvent (1:3 w/v) for 72 hours. The extract was filtered with whatman paper and evaporated using a rotary vacuum evaporator at a temperature of ± 40°C to obtain a thick extract. Parameter analysis calculation of yield of each extract produced from different solvents. The results showed that the average yield of each extract of n-hexane, ethyl acetate, and methanol was 0.36%, respectively; 0.39%; and 0.42%. The lowest yield was from n-hexane extract and the highest was methanol extract.Keywords:Sea grape; C. lentillifera; extraction method; graded maceration
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
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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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
THE EFFECT OF HCl CONCENTRATION ON THE SOAKING OF BROWN SEAWEED (Sargassum plagyophyllum) ON THE CHARACTERISTICS OF SODIUM ALGINATE Tedy Kamal Sumannag; Rahman Karnila; Edison Edison
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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ABSTRACTThis study was aimed to determine the effect of HCl concentration on the soaking of brown seaweed Sargassum plagyophillum as a supporting material during extraction. The research method used was an experimental method that carried out alginate extracts from seaweed Sargassum plagyophylum by giving immersion treatment of HCl solution with different concentrations consisting of A0 (0% HCl); A1 (0.3%HCl); A2 (0.4%HCl); and A3 (0.5% HCl). The design used was a Completely Randomized Non-Factorial Design (CRD) with 3 replications. The analysis was measure for a yield, water content, ash content, and viscosity. The best result from this study was A3 treatment, wherein the value of the yield, moisture content, ash content, and viscosity were 14.52%, 14.23% 22.19% and 2.57cps, respectively. Keywords: HCl, Sargassum plagyophyllum, seaweed, viscosity
THE EFFECT OF DIFFERENT ORGANIC SOLVENTS ON PHYSICOCHEMICALPROPERTIES OF FISH OIL EXTRACT FROM MUDSKIPPER (Periopthalmodon schlosseri) Edo Pandiangan; Edison Edison; Mirna Ilza
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 determine the physicochemicalproperties of fish oil and to determine the best solvent for dissolving fish oil mudskipper. The method used was an experimental method, with a non-factorial Completely Randomized Design (CRD) consisting of 3 levels of treatment namely, the use of methanol (X1), the use of ethanol (X2), and the use of propanol (X3). The parameters used in the analysis of physicochemical properties were fat content, iodine value, peroxide value, saponification value, color and odor. The results showed that the characteristics of mudskipper fish oil using methanol solvent were fat content of 1.51%, iodine value of 105.79 mgiod/100 g, peroxide value of 3.57 meq/kg, saponification value of 155.79 mgKOH/g, yellow color and fishy odor. Furthermore, the characteristics of mudskipper fish oil using ethanol solvent were fat content of 1.50%, iodine value of 107.59 mgiod/100 g, peroxide value of 3.83 meq/kg, saponification value of 154.95 mgKOH/g, brown color and fishy odor. Moreover, the characteristics of mudskipper fish oil using propanol solvent werefat content of 1.48%, iodine value of 107.98 mgiod/100 g, peroxide value of 3.95 meq/kg, saponification value of 152.21 mgKOH/g, black color and fishy odor.Keywords:Mudskipper fish oil, physicochemical properties, solvent
Co-Authors Abdiana Abdiana Ade Olga Dinayah June Afrinson Sirait Agusti Nala Sari Andarini Andarini Andarini Diharmi Anggi Angelita Hermay Angki Angelo Delevio Anindinda Prameswari Hastiza Annisa Alif Asrini Asrini Atika Putri Dewi Beri Prima Panjaitan Bestari Jaka Budiman chamy rahmatiqa Christina Ompusunggu Cici Octari Daan Khambri Desmawati Desmawati Desti Wahyuni Dia Rofinda, Zelly Dia Dinda Litani Purity Doa Vami Edo Pandiangan Ega Aryanda Putra Eka Putri Rahmadhani Elbina Mamla Saidah Elizabeth Bahar Elwamendri Ema Zuriana Emy Kernalis Eryati Darwin Esfi Girsang Esti Susilawati Fadli Khairullah Febrina Tumangger Figa Prima Dani Fitrah Umi Mutasya Gema Asti Melinda Genta Pradana Gustina Lubis Gustiva Sari Hamdini Humaira Hasnar Hasyim Hesty Trihastuti Indah Khairunnisa Irawati Irawati Irma Suryani Jeremy Chrisdwi Putra Hutajulu Julizar Nazar Karnila, Rahman Karnila Karolina Karolina Khoirotun Asma Lismawati Lismawati Lonika Putri Linda Nainggolan M. Lahmudin Nor M.Faisal Saputra S Merry Sukmiwati Mery Sukmiwati Mhd Asrel Ahmad Mhd. Taufik Harahap Mirna Ilza Moh Wahbi Mona Indah Putriani Muhammad Kamal Akbar Muharram Muharram N Ira Sari N. Ira Sari N. Ira Sari Nadia Mahardika Noni Wulandari Noprianto Noprianto Nur Indrawaty Liputo Nurul Fadhilah Nurul Ziqra Oktariyani Dasril Oktrina Gustanela Pandu Prakoso Moendanoe Priady Simatupang Qorirah Summayah Indrapati R. Fathul Rahman Rahmeidia Audya Yusmi Ramadhani Setiawan Setiawan Ratih Rosita Reinhard Nuary M. Ambarita Reza Saputra Rian Rizki Ananda Rina Gustia Rini Yulia Roslaili Rasyid Rosmaniar Rosmaniar Rulli Firmansyah RZ Nizar Salina Salina Sary, Annisa Novita Selpiana Sihombing Suparmi Suparmi Suswita, Rini Teddy Hario Pirmanda Tedy Kamal Sumannag Teresia Br Ginting Tia Novita Laili Vabellina Nuzul Wahyu Kodri A Wahyu Tawisna Windi Ayu Maltadevi Wirsma Arif Wirsma Arif Harahap Wisda Samosir P Yanto Paulus Hermanto Yaslinda Yaunin Yohannes Cavin Pranantha Pelawi Yolanda Pridatama Yusma Damayanti Yusri Dianne Jurnalis Zikra Fadhilah