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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Berkala Perikanan Terubuk AJIE (Asian Journal of Innovation and Entrepreneurship) KACANEGARA Jurnal Pengabdian pada Masyarakat Jurnal Hukum Ekonomi Syariah Jambura FIsh Processing Journal JURNAL PERIKANAN TROPIS Authentic Research of Global Fisheries Application Journal (Aurelia Journal) Buletin Jalanidhitah Sarva Jivitam Jurnal Airaha At Tahkim Jurnal Hukum Ekonomi Syariah HUKUM EKONOMI ISLAM
Aulia Azka
Politeknik Kelautan Dan Perikanan Dumai
Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mechanical Engineering Social Sciences Veterinary

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ANALISA LOGAM BERAT, KADAR GARAM DAN Salmonella PADA IKAN LOMEK (Harpodon nehereus) BIANG (Ilisha elongata) ASIN KERING Azka, Aulia; Ratrinia, Putri Wening
JURNAL PERIKANAN TROPIS Vol 7, No 1 (2020)
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpt.v7i1.1822

Abstract

Lomek and biang fish are types of fish commonly used as raw materials for making salted fish in Dumai. Industrial activity in Dumai can influence on heavy metal content in dried salted fish. In addition, the requirements for the quality of salted fish are salt concentration and Salmonella test. The aim of this study were to determine heavy metal (Pb and Cd), salt concentration, and Salmonella test in dried salted fish. The study was carried out the preparation of raw materials and the manufacture of salted fish using dry salting method with a salt concentration of 5%, 10% and 15% for lomek and biang fish. The second was the analysis of heavy metal, salt concentration, and Salmonella test. The addition of 10% salt concentration to Lomek fish was the highest result for Pb (1,48± 0,01 ppm), while all samples were not identified for Cd levels. The highest salt concentration was L3 that was 22,45%, while for Salmonella test results all samples were negative. Based on the results, it was concluded that Pb contamination passed the safe limit, while Cd was not detected. The difference in salt addition gave an effect on the salt concentration for dried salted lomek and biang. Salmonella were not found in all salted fish samples.Keywords : Food safety, pathogen, product quality, salted method 
Profile of Fatty Acids, Amino Acids, Carotenoid Total, and α-Tocopherol from Flying Fish Eggs Aulia Azka; Nurjanah Nurjanah; Agoes Mardiono Jacoeb
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 3 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
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 (614.342 KB) | DOI: 10.17844/jphpi.v18i3.11210

Abstract

Flying fish are found in waters of eastern Indonesia, which until now is still limited informationabout nutritional content. The purpose of this research was determine the composition offatty acids, amino acids, total carotenoids, α-tocopherol flying fish eggs (Hyrundicthys sp.).The composition of fatty acid was measured by gas chromatography (GC), while amino acids,total carotenoids, α-tocopherol was measured by High performanced Liquid Chromatography(HPLC). Egg contained 22 fatty acids such as saturated fatty acid 29.71%, monounsaturated fattyacid 7.86%, and polysaturated fatty acid 13.64%. The result showed that eggs flying fish contained17 amino acids, such as essential amino acid 14.96% and non-essential amino acids 20.27%. Eggscontained a total carotenoid of 245.37 ppm. α-tocopherol content of flying fish eggs by 1.06 ppm.Keywords: Amino acids, carotenoid total, fatty acid, flying fish egg, α-tocopherol
ANALISA LOGAM BERAT, KADAR GARAM DAN Salmonella PADA IKAN LOMEK (Harpodon nehereus) BIANG (Ilisha elongata) ASIN KERING Aulia Azka; Putri Wening Ratrinia
JURNAL PERIKANAN TROPIS Vol 7, No 1 (2020)
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpt.v7i1.1822

Abstract

Lomek and biang fish are types of fish commonly used as raw materials for making salted fish in Dumai. Industrial activity in Dumai can influence on heavy metal content in dried salted fish. In addition, the requirements for the quality of salted fish are salt concentration and Salmonella test. The aim of this study were to determine heavy metal (Pb and Cd), salt concentration, and Salmonella test in dried salted fish. The study was carried out the preparation of raw materials and the manufacture of salted fish using dry salting method with a salt concentration of 5%, 10% and 15% for lomek and biang fish. The second was the analysis of heavy metal, salt concentration, and Salmonella test. The addition of 10% salt concentration to Lomek fish was the highest result for Pb (1,48± 0,01 ppm), while all samples were not identified for Cd levels. The highest salt concentration was L3 that was 22,45%, while for Salmonella test results all samples were negative. Based on the results, it was concluded that Pb contamination passed the safe limit, while Cd was not detected. The difference in salt addition gave an effect on the salt concentration for dried salted lomek and biang. Salmonella were not found in all salted fish samples.Keywords : Food safety, pathogen, product quality, salted method 
IDENTIFIKASI BAKTERI PADA SERASAH DAUN MANGROVE YANG TERDEKOMPOSISI DI BANDAR BAKAU KOTA DUMAI Putri Wening Ratrinia; Nirmala Efri Hasibuan; Aulia Azka; Sumartini Sumartini; Apri Mujiyanti; Kurnia Sada Harahap; Muh Suryono
JURNAL PERIKANAN TROPIS Vol 7, No 2 (2020)
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpt.v7i2.2349

Abstract

Bacteria has an important role in decomposition and productivity activities in mangrove ecosystem. The study about identification of decomposing mangrove litter bacteria in Dumai has never been done. The aim of this study is to determine Total Plate Count and identify the dominant bacterial species from decomposing Rizhopora sp, Xylocarpus sp, dan Avicennia sp litter in Dumai. The method used in this research was survey method, bacterial isolation was done by pour plate method which is used in total calculation of bacteria was Total Plate Count (TPC), and identify the dominant bacterial in mangrove litter. The total bacteria which gained on Avicennia sp leaf litter are 0,64 x 105 Cfu/ml. On the other hand, the total bacteria from Rhizopora sp leaf litter has a lower number of colonies that is 0,55 x 105± 0,01 Cfu/ml. The bacterial identification test was carried out by gram staining method and morphological observation by microscopy. The dominant bacterial species in three mangrove species (Rizhopora sp, Xylocarpus sp, dan Avicennia sp) are Micrococcus sp dan Aerococcus sp. Keywords : Total Plate Count, Micrococcus sp, Aerococcus sp, Organic Matterial
PENGARUH PERBEDAAAN KONSENTRASI GARAM TERHADAP KOMPOSISI PROKSIMAT IKAN BIANG (Ilisha elongata) ASIN KERING Aulia Azka; Putri Wening Ratrinia; Nirmala Efri Hasibuan; Kurnia Sada Harahap
Aurelia Journal Vol 1, No 1 (2019): Oktober
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/aj.v1i1.8378

Abstract

Ikan biang (Ilisha elongata) memiliki nilai konsumsi yang tinggi di Provinsi Riau. Di Indonesiaikan biang biasanya diolah menjadi ikan asin agar tahan lama. Metode penggaraman yang dilakukan adalahpenggaraman kering dengan kadar garam 5%, 10% dan 15% (b/b). Tujuan dari penelitian ini adalahmenentukan komposisi proksimat ikan biang asin kering dengan perbedaan konsentrasi garam.Pengujiandilakukan di Politeknik Kelautan dan Perikanan Dumai, Laboratorium karakteristik bahan baku hasilperikanan THP IPB dan Laboratorium Kimia Terpadu IPB. Hasil penelitian menunjukkan kadar air ikan biangasin kering berkisar 14.09% - 18,71%. kadar abu berkisar 22.20% - 24.02%, kadar protein sebesar 46.68% -49.08%, lemak sebesar 4.52% - 5.77%, dan karbohidrat 6.07% - 9.55%. Hasil penelitian memberikaninformasi bahwa perbedaan konsentrasi garam berpengaruh terhadap komposisi proksimat ikan biang asinkering.
PENERAPAN HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) TUNA (Thunnus sp.) LOIN BEKU DI PT. TRIDAYA ERAMINA BAHARI Nirmala Efri Hasibuan; Aulia Azka; Anisa Rohaini
Aurelia Journal Vol 2, No 1 (2020): Oktober
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/aj.v2i1.9491

Abstract

PT. Tridaya Eramina Bahari adalah salah satu perusahaan perikanan produsen tuna loin beku di Jakarta. Standar yang ditetapkan untuk menjamin sistem keamanan pangan yaitu HACCP (Hazard Analysis Critical Control Point) harus dipenuhi oleh perusahaan untuk menjamin mutu produk. Tujuan dari penelitian ini yaitu untuk mengetahui penerapan HACCP pada pengolahan tuna loin beku di PT. Tridaya Eramina Bahari. Penelitian ini bersifat deskriptif dengan metode yang digunakan yaitu metode survei dengan menggunakan kuisioner dari responden. Berdasarkan 12 langkah penerapan HACCP di PT. Tridaya Eramina Bahari  meliputi pembentukan tim HACCP, deskripsi produk, identifikasi penggunaan, penyusunan diagram alir proses, pemeriksaan diagram alir proses, analisa bahaya, penetapan Critical Control Point (CCP), penetapan batas kritis, penetapan prosedur monitoring, tindakan koreksi, tindakan verifikasi, serta penetapan dan dokumentasi sudah diterapkan, namun ada tiga tahapan proses yang perlu ditingkatkan keamanan pangannya. Hasil evaluasi penerapan HACCP di PT. Tridaya Eramina Bahari menunjukkan bahwa CCP yaitu pada tahap penerimaan bahan baku, pengemasan dan pelabelan, serta pendeteksian logam.
PENGARUH PERBEDAAN KONSENTRASI GARAM TERHADAP KOMPOSISI PROKSIMAT PADA IKAN LOMEK (Harpodon neherus) ASIN KERING Putri Wening Ratrinia; Aulia Azka; Nirmala Efri Hasibuan; Muh Suryono
Aurelia Journal Vol 1, No 1 (2019): Oktober
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/aj.v1i1.8380

Abstract

Ikan lomek (Harpodon neherus) merupakan salah satu jenis ikan yang banyak dikonsumsioleh masyarakat Riau dalam kondisi segar maupun diolah dengan penggaraman dan pengeringan.Permasalahan pada produk ikan lomek asin di pasaran adalah belum diketahuinya kadar proksimat,yang merupakan salah satu parameter penting dalam penentuan mutu produk perikanan. Tujuan daripenelitian ini adalah untuk mengetahui pengaruh konsentrasi garam terhadap kandungan proksimatpada ikan lomek asin. Penelitian dilakukan preparasi bahan baku dan pembuatan ikan asinmenggunakan metode penggaraman kering dengan konsentrasi garam 5%, 10% dan 15%.Penambahan konsentrasi garam 10% merupakan perlakuan dengan hasil komposisi proksimat terbaikyaitu kadar air 15,4%, kadar abu 23,66%, kadar protein 50,64%, kadar lemak 3,7%, dan karbohidrat6,6%. Penambahan garam dengan konsentrasi yang berbeda berpengaruh terhadap komposisiproksimat ikan lomek asin kering, yang meliputi kadar air, kadar abu, kadar protein, kadar lemak, dankadar karbohidrat.
PENGARUH PENAMBAHAN SODIUM TRIPOLIPHOSPHAT TERHADAP TINGKAT KESUKAAN KAMABOKO IKAN MALONG (Muraenesox cinerus) Aulia Azka; Apri Mujiyanti
Aurelia Journal Vol 1, No 2 (2020): April
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/aj.v1i2.8953

Abstract

Ikan malong (Muraenesox cinerus) tersebar dari Sumatera hingga Sulawesi. Ikan ini dapat digunakan sebagai bahan baku kamaboko karena memiliki edible portions yang tinggi dan daging berwarna putih. Setelah dilakukan pencucian kualitas tekstur daging ini relatif kurang baik. Sodium tripoliphosphat (STPP) merupakan salah satu cryprotectant yang dapat meningkatkan tekstur daging. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan konsentrasi STPP dalam pembuatan kmaboko terhadap tingkat kesukaan panelis. Metode yang digunakan dalam penelitian ini adalah metode eksperimental dengan perlakuan konsentrasi STPP yaitu 0%; 0,4%; 0,6%; 0,8%; dan 1%. Pengamatan yang dilakukan adalah uji kesukaan. Parameter yang diamati meliputi rasa, aroma, warna, tekstur, uji lipat, dan uji gigit. Hasil penelitian menunjukkan bahwa penambahan STPP berpengaruh signifikan terhadap parameter rasa, tekstur, uji lipat, dan uji gigit. Kamaboko dengan penambahan STPP sebesar 0,8% merupakan kamaboko yang paling disukai panelis.
EFICIENCY ANALYSIS OF DRIED SHRIMP (EBI) MARKETING CHANNELS AT BAGANSIAPIAPI FISHING PORT, RIAU Aulia Azka; Shiffa Febyarandika Shalichaty; Erlina Erlina
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.49.3.1326-1332

Abstract

Shrimp has a high nutritional content and is much favored by the community. Shrimp processing in Bagansiapiapi is mostly used as dried shirmp (ebi). Ebi from Bagansiapi is not only marketed in the local market but is also marketed outside the region. Information related to marketing channels, marketing margins, marketing efficiency of dried shrimp (ebi) at the Fishing Port, Bagansiapiapi has not been widely carried out, even though this information is very necessary to see the impact of marketing on the selling price of ebi. The purpose of this study was to determine the marketing margin, share farmers, and marketing efficiency of dried shrimp (ebi) in each marketing channel. Analysis of the data used is marketing margin, farmer share, marketing efficiency. The results showed that the marketing channel of dried shrimp (ebi) at the Fisherman's Port, Bagansiapiapi, Riau Province has four marketing channels. Marketing channels I, II, III, IV have a marketing margin value of Rp.47,800, respectively; Rp. 52,800; Rp 62,800; and Rp. 52,800. The value of the farmer's share in the four marketing channels is 50% in a row; 46.15%; 40%; 461.5%. Of the four marketing channel patterns, the most efficient is the marketing channel pattern I with an efficiency level of 7.5%.
AKTIVITAS ANTIOKSIDAN DAN KOMPONEN BIOAKTIF SEMANGGI AIR (MARSILEA CRENATA) Nurjanah Nurjanah; Aulia Azka; Asadatun Abdullah
Asian Journal of Innovation and Entrepreneurship Vol 1 No 03 (2012): September 2012
Publisher : UII

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/ajie.vol1.iss3.art2

Abstract

Water clover (Marsilea crenata) is one type of aquatic plants. Plants that fall into these ferns are found in the rice field, ponds, lakes, swamps and rivers. This plant has a very distinctive morphology of its leaves resemble an umbrella shape that is composed of four petals facing child leaves. In the area of young clover Java is widely used as food. Utilization of clover water not only as food, water clover leaves and stems can also be used as drug . A research about peculiar properties of water clover for human health is very important to do, like antioxidant activity assay and qualitative bioactive compounds assay. The objectives of this research were to determine content, chemical compounds (water, lipid, protein, ash and crude fiber), antioxidant activity and bioactive compounds of water clover. Methods that used in this research were proximate analysis, quantitative antioxidant activity assay using DPPH method, and phytochemical method. Water clover planted first in Laboratorim Characteristics of Raw Water Results, Aquatic Product Technology, FPIK, IPB. Crude extracts from water clover have antioxidant activity that measured as IC50 value. The IC50 value from chloroform extract, ethyl acetate extract, and methanol extract of water clover were 1285,39 ppm; 915,03 ppm dan 634,73 ppm, respectively. The crude extracts of water clover contained 6 bioactive compounds, i.e alkaloid, steroid/triterpenoid, flavonoid, carbohydrate, reducing sugar and free amino acid. These compounds suspected have positive physiology functions for human health, so that water clover can be used for raw material of nutraceutical. Keywords: antioxidant activity, bioactive compound, water clover (Marsilea crenata)
Co-Authors Agoes Mardiono Jacoeb Amalia, Ayu Rizki Anisa Rohaini Apri Mujiyanti Apri Mujiyanti Apri Mujiyanti Apri Mujiyanti Asadatun Abdullah Basri Basri Basri Basri Basri Basri Erlina Erlina Ida Ayu Putu Sri Widnyani Indah Sari Pratiwi Kurnia Sada Harahap Liatul Firda Maria Arista Ulfa Meilya Suzan Triyastuti, Meilya Suzan Meutia, Meta Muh Suryono Muh Suryono Muh. Suryono Muhammad Nur Arkham Mujiyanti, Apri N. Nurjanah Nirmala Efri Hasibuan Nirmala Efri Hasibuan Nirmala Efri Hasibuan, Nirmala Efri Nurjanah Nurjanah Pamaharyani, Luchiandini Ika Putri Wening Ratrinia Reza Fadilah Rusli, Dodi Yarli Saputra, Eko Novi Shalichaty Shalichaty Shiffa Febyarandika Shiffa Febyarandika Shalichaty Sumartini Sumartini Sumartini Sumartini Sumartini, nFN Suryono, Muh Suryono, Muhamad Ulfa, Maria Arista Widya Romaini