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Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
Published by Universitas Riau
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Core Subject : Science,
Earth & Planetary Sciences
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Articles 2,919 Documents
 110   111   112   113   114 
A STUDY ON THE QUALITY OF NATURAL FLAVORING POWDER PROCESSED FROM SHRIMP WASTE Richal Susilo; Suparmi '; Edison '
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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Abstract

This research aimed to determine the quality and the application of natural flavoring powder processed from shrimp waste. This study used a non factorial completely randomized design (CRD). The treatment was addition of wheat flour, consisted of 3 level, namely: without wheat flour added (R0), added with wheat flour 1:1 (R1), and added with wheat flour 1:2 (R2) and repeated in 3 replications. The result showed that the increasing wheat flour added at different ratio was affected to the quality of the flavoring powder based on the value of taste and odor. Flavoring powder of shrimp contained 17 amino acid, consisted of 9 essential amino acids and 8 non essential amino acids. The highest content of essential amino acid was leusin amounted of 0,362% and the highest content of non essential amino acid was glutamic acid amounted of 0,913%. Odor threshold value on the powder flavor of shrimp to taste was 8% at the ratio of 1: 8. Meanwhile, odor threshold value on the aroma of shrimp flavor powders were 12% in the ratio of 1: 9. The greater the ratio of dilution was formed, the lower shrimp taste and aroma in the shrimp flavor powder, even reduced to undetectable.Keywords: Natural flavoring, shrimp waste, amino acids
The Influence of Mining Sand Toward Income and Livelihoods of Fishermen In Petapahan Village Tapung Subsdistrict Kampar District Riau Province Dewi Indatul Fitri; Darwis '; Hamdi Hamid
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This study was conducted in February 2017 which located in Petapahan Village Tapung Subsdistrict Kampar District Riau Privince. This study was aimed to knowledge the changing income from fish catch before and after the introduction of sand mining and analyze the influence of factors age, education and asset ownership on changes in livelihoods fishermen. Methods used in this research is a method of survey with 50 respondents determinatied by the census. There is a decrease in revenue from fishing with average IDR 2.154.000,- per month (68 %) after activity the introduction of mining sand, namely from IDR 3.268.667,- per month to IDR 1.114.667,- per month and significant statistically Factors that effecting a change of livelihoods fishermen significantly are age of fishermen and asset ownership, but the education level not significant .Keywords: income, livelihood, sand mining, Tapung River
The Effect of Presto Processing Time To Shredded Quality Chirocentrus dorab ', Purwanda; Sari, N. Ira; ', Suparmi
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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Abstract

The purpose of this research was to determine the effect of presto processing time to Chirocentrus dorab shredded quality. The methode used in this research was experimental with different of presto processing time of Chirocentrus dorab shredded processing. Based on parameter tested, the best treatment was 75 minutes of presto processing time with brown yellowish of appearance (8.96), dried, similar and very softly of fibrous texture (8.64), very fragrant aroma, specific fish shredded (8.76), very good, fish and seasoning taste (8.96); water content (4.22%), fat content (16.20%), protein content (39.78%), ash content (4.17%), total plate count (4.4 x 102 cell/gram), and calcium content (3.81%).Keywords: Chirocentrus dorab, presto, shredded
THE EFFECT OF DIFFERENT TYPES OF MEAT ON THE ACCEPTANCE OF SKIPJACK TUNA (Katsuwonus pelamis) Nababan, Susy Suelestari; ', Sukirno; ', Suparmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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Research on the effect of the types of skipjack tuna (white and red meat) as raw material of skipjack abon was conducted in May 2017. This study aims to determine the best type of meat to the acceptance of shredad skipjack tuna. The method used is the experimental method of separating the two types of meat (white and red) each used as raw material abon tuna. The experimental design used was Completely Randomized Design (RAL) of one factor consisting of three levels ie D1 (White Meat 500 g), D2 (Red Meat 500 g) and D3 (White Meat and Red Meat 500 g). Replicated 3 times, in number of research nine units. It was found that the white meat weel accepted by the funnelished was 95%. From each treatment, the values of color, odor, texture, and taste were 97.5%, 92.5%, 91.25%, and 98.75%, respectively. Characteristic of yellowish brown color, typical smell of fish abon feels and seasoning tastes, smooth texture, dry and soft, the flavor of fish tasty and very tasty. The best proximate level was the D2 from the aquet water content, ash content, protein content, fat content respectively 10,90%, 5,98%, 21,12%, 28,60%. Keywords: Skipjack tuna, Abon
THE EFFECT OF ADDITION OF ROSELA EXTRACT IN POVERTY REBON SHRIMP POWDER (Aceteserythraeus) ON CONSUMER RECEIPT Khoirotun Asma; Suparmi Suparmi; Edison Edison
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 effect of the addition of roselle extract on the shrimp paste of shrimp rebon (aceteserythraeus) to consumer acceptance has been done in july-july 2017. This study aims to find out the effect of the addition of roselle extract with different concentration on shrimp paste shrimp powder to consumer acceptance. The method used in this study is the experimental method that is conducting experiments making terasi with the addition of roselle extract with different concentrations. The experimental design used was Completely Randomized Design (RAL) of one factor with three treatment levels, ie without addition of roselle extract 0% (R1), addition of 10% roselle extract (R2) and addition of roselle extract 20% (R3). The experiment was repeated 3 times, so the number of experimental units in the study was 9 units. Based on the level of consumer acceptance, the best treatment is the best treatment of organoleptic treatment in R3 treatment with the average value of rupa (2,955), the aroma with the average value (2,817), and the texture with the average value (2,750) . While the best proximate result was found in R3 with protein content with value (20,745%), water content (9,8933%), and ash content with value (2,8933%).Keywords:Rebon Shrimp,Rosela Flower,Terasi Powder
OIL CONTENT IN SEDIMENT AND ITS RELATION WITH ABUNDANCE MACROZOOBENTHOS IN THE TELUK NIBUNG TANJUNG BALAI ASAHAN NORTH SUMATRA Andika Sitohang; Syahril Nedi; Dessy Yoswaty
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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This study was conducted in November 2015. This study about Oil Content in Sediment and its Relation with Abundance Macrozoobenthos in the Teluk Nibung Tanjung Balai Asahan North Sumatra. The methodology that was used to research this is a method of survey, and divided into 3 station and in 1 station there are 3 points of sampling. Samples have been taken later incorporated to plastic and given sample macrozoobenthos solution formalin 10 % then taken and in Laboratorium analysis.The results of the analysis oil content in the Teluk Nibung during the survey obtained that oil content sediment station highest on 1 ( 600 ppm ) and oil content the lowest in 2 station (333,33 ppm ). Then the analysis identification Macrozoobenthos in may at these waters are 10 different species in this study there are several species dominating the Mitrela ligulla and N.Echinatus. The abundance of these species because the species is still can tolerate environmental stress at the base of the Teluk Nibung .Based on the linear regression simple , obtained the oil content with abundance of Makrozoobenthos strong correlation and have negative value that means the higher oil content and abundance Makrozoobenthos the lower.Keywords: minyak pada sedimen, makrozoobenthos
Mangrove Litter Production in the Teluk Buo, Bungus Sub-district, Teluk Kabung District, Padang, Sumatera Barat Province Eva Nurjannah Simamora; Adriman '; M Fauzi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Teluk Buo mangrove forest is one of tourist destination in the Sumatera Barat Province. Thet forest, however mostly inhabit by seedlings, while trees are scarce. This condition may affect the mangrove litter production. A research aims to understand mangrove litter production in Teluk Buo was conducted on February 2017. The litter was collected using a net (1x1 m) that was set under the canopy, around 2 meters height from the forest floor. The net was set for 21 days and once/ 7 days, the litter was removed. The collected litter was then dried in the oven 105OC for 24 hours. The leaves, propaguls and twigs were separated and weighed. Total mangrove litter production average was 7.87 g/m2/day. The leaf is the main component of the litter in mangrove (7.03 g/m2/day), followed by propagules (0.26 g/m2/day) and twigs (0.58 g/m2/day).Keywords: leaves, forest, canopy
Types and Abundance of Phytoplankton in The Maninjau Lake, Tanjung Raya Sub–District, Agam District, Sumatera Barat Province Meria Ulfa; Madju Siagian; Tengku Dahril
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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AbstractManinjau Lake is a volcanic lake that is used for various human activities such as drink water sources, tourisms, transportation and aquaculture. Many activities contributes the input of organic and anorganic matters that affect water quality and the trophic state of the water in general. A research aims to understand the types and abundance of phytoplankton and the trophic state of the Maninjau Lake waters based on the Nygaard Index was conducted in January – March 2017. There were 4 stations namely  Station 1 (bay area), Station 2 (inlet area), Station 3 (fish floating cages area) and Station 4 (outlet area). In each station, the water were sampled from 3 different depths, in the surface (0.5 m), 2 Secchi depth (1.2 m) and 4 Secchi depth (2.4 m). Samplings were conducted once/2 weeks for 1.5 month period. Results shown that there were 68 phytoplankton species that were belonged to six families, namely Bacillariophyceae (20 species), Chlorophyceae (29 species), Cyanophyceae (13 species), Euglenophyceae (2 species), Dinophyceae (1 species) and Chrysophyceae (3 species).The average of phytoplankton abundance was around 12,517 – 21,565 cells/L and the Nygaard Index value was 2.4 – 3.4. The water quality parameters were as follows: temperature 26.8 – 28.4 0C, transparency 53.67 – 72 cm, depth 16.9 – 47.5 m, pH 6 – 8, free CO27.3 – 32.7 mg/L, DO 0.24 – 8.09 mg/L, nitrate 0.02 – 0.39 mg/L and phosphate0.068 – 0.161 mg/L.Based on the abundance of phytoplankton and the Nygaard Index value, the Maninjau Lake can be categorized as mesotrophic to eutrophic. Keywords:Phytoplankton, Maninjau Lake, Indeks Nygaard, Water Quality
EFEKTIVITAS CELAH PELOLOSAN (ESCAPE GAP) PADA ALAT TANGKAP PENGILAR UNTUK MENUNJANG KELESTARIAN SUMBERDAYA IKAN Silka Tria Rezeki; Irwandy Syofyan; Isnaniah '
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 research was conducted during of March until June 2016 in Kampar River and Laboratory of Fishing Gear and Material Faculty of Fisheries and Marine Science University of Riau. The study aim to determine the extent effectivenes of escape gap. The method used are survey and experiment method. The results of this study shown that the circles escape gap can pass the larva of fish with a value of the effectiveness has 0.89Keywords : Pengilar, Escape Gap, Kampar
CULINARY AGROWISATA ATTRACTIVENESS AT RESTOURANT PALANTA LUBUAK SURIAN GUGUAK SUB DISTRICT LIMA PULUH KOTA DISTRICT WEST SUMATERA PROVINCE Danil Novril; Kusai '; Hamdi Hamid
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research on culinary attractive is held on 27 February until 13 March 2017 in Lima Puluh Kota Regency West Sumatera. This study aims to determine the general description of culinary-specific agro-tourism and the attractiveness of culinary agro tourism as well as culinary-specific variations of fishery commodities. The method used is survey method by observation, documentation and interview. The results of this study indicate that the attractiveness of culinary agrowisata at the restourant Palanta Lubuak Surian is a typical eel minang cooking. Palanta Lubuak Surian restourant is one of the popular restourants in Lima Puluh Kota District. Restourant Palanta Lubuak Surian has beautiful natural panorama so many visitors who come to the restourant. In addition to beautiful natural panorama at the restourant Palanta Lubuak Surian good service, unique and interesting building form and access road smoothly / not difficult to visit. Restourant Palata Lubuak Surian also has a variety of menu such as fried fish, fish curry, vegetables, fried rubik, fried eggplant, jengkol curry and sambal lado tanak.Keywords: Attractiveness of Agro Tourism, Culinary, Palanta Lubuak Surian

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