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INDONESIA
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
 130   131   132   133   134 
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
THE EFFECT OF THE HYDROCHLORIC ACID CONCENTRATION TO THE CHARACTERISTICS OF BLACK SEA CUCUMBER (Holothuria edulis) CHITIN Vran Orlando Josua; Edison '; Rahman Karnila
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 research aims to determine the physico-chemical characteristics of black sea cucumber ( Holothuria edulis) chitin, get the best hydrochloric acid concentration in demineralization process from crude chitin to chitin, and to determine the highest deacetylation degree of black sea cucumber chitin. This research was conducted in two phases. The first was preparation and the second was drying, sieving, and manufacturing the chitin. The result showed that the different concentration of HCl did not effect significantly to the water content and ash content of black sea cucumber chitin. Meanwhile, the highest deacetylation degree was obtained by the using of HCl at the consentration of 1 N, followed by the concentration 0,5 N then 1,5 N.Keywords : ash content, black sea cucumber, deacetylation degree, water content.
THE EFECT OF THE DIFFERENT COOKING METHODS ON THE QUALITY OF SHREDDED BARNACLE (Anadonta woodiana Lea) Hoki Winda Lestari; N. Ira Sari; Tjipto Leksono
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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The study aimed to determine the different cooking methods on the quality of shredded barnacle (Anadonta woodiana Lea). The methods used were cooking process consisting of three kinds which were: without cooking (D0), cooking with boiling technique (Dp), and cooking with steaming technique (Dk). The shredded barnacles were evaluated for organoleptic and chemical characters. The result showed that the best treatment to produce the highest quality of shredded barnacles was using of steaming technique. The organoleptic characteristic was shown as darkish brown appearance, shredded based and quite strong spices aroma and taste, and solid dry texture. It contained of 11,22 % moisture and 17,35% protein.Key-words:, barnacle, boiling, cooking, shredded, steaming
KOMPOSISI KIMIA PADA TEPUNG KULIT DAN KEPALA UDANG VANNAME (Litopenaeus vannamei) Nintha Pratiwi; Rahman Karnila; Edis Edis
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 komposisi proksimat tepung kulit dan kepala udang vanname. Metode penelitian terdiri dari dua tahap, yaitu: 1) Preparasi pembuatan tepung kulit dan kepala udang vanname, 2) Analisis proksimat tepung kulit dan kepala udang vanname. Parameter yang diukur pada tahap satu meliputi perhitungan nilai proporsi dan rendemen, pada tahap kedua meliputi kadar air, abu, protein dan lemak. Hasil penelitian menunjukan bahwa udang vanname memiliki nilai proporsi sebagai berikut: kepala 23,75%, kulit 15,75% dan daging 55,63%. Komposisi kimia yang terdapat pada tepung kulit dan kepala udang vanname adalah sebagai berikut: kadar air 10,12% (bb), kadar abu 27,59% (bk), kadar protein 66,63% (bk) dan kadar lemak 2,65% (bk), dengan rendemen tepung yang dihasilkan adalah 15,95%. Kata kunci: Proksimat, Parameter, Rendemen, Udang vanname, Tepung kulit dan kepala.
THE CONSUMER ACCEPTANCE ON SMOKE FLAVOURED CATFISH SAUSAGE (Clarias gariepinus) Sukandar, Titieu Keumala; Ilza, Mirna; Leksono, Tjipto
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 aim of the research was to determine the consumer acceptance on the smoke flavoured catfish sausage. This research was conducted in 2 steps, those were the production of coconut shell redistilled liquid smoke and the production of smoke flavoured catfish sausage. The method used was the experimental composed as non factorial Randomized Complitely Design. The treatment factor was addition of liquid smoke in the catfish sausage, consisted of 4 levels, namely addition of 0 mL (SA0), 2 mL (SA2), 4 mL (SA4), and 6 mL (SA6) for every 315 g fish meat each. The result showed that the catfish sausage added with 2 ml liquid smoke in (SA2) was indicated as the highest sensory value. The proximate composition indicated that the lowest water content was shown on the catfish sausage added with 4 ml liquid smoke (SA4) amounting to 7,01% meanwhile the highest one was SA0 amounting to 7,58 %. The highest content of protein was SA2 amounting to 30,25% and lowest one was SA6 amounting to 24,56%. The highest content of fat was SA4 amounting to 2,31% and lowest one was SA0 amounting to 1,28%. The highest content of ash was SA6 amounting to 4,00% and lowest one was SA0 amounting to 2,21% and the highest content of phenol was SA6 amounting to 12,29% and lowest one was SA0 amounting to 0,41%. Keywords : consumer acceptance, fish sausage, liquid smoke, Clarias gariepinus
Experiment of Rinso Detergent’s Effect On the Growth of Heterotrophic Bacteria in Sea Water Tanjung, Cahyani Fitrah; Effendi, Irwan; ', Elizal
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 was conducted in March-April 2017 at Marine Microbiology Laboratory, Faculty of Fisheries and Marine University of Riau. The purpose of this study is to determine the different concentration of detergent (0 ml/L, 1.5 ml/L, 3 ml/L, 4.5 ml/L, 6 ml/L) in different observation time (0, 5, 10, 15, 20) on the growth of heterotrophic bacteria in sea water. Completely randomized design was used in this experimental method. The results showed that bacterial growth of all treated samples decreased on the 5th day of incubation. However, the population began to increase on the 10th day of incubation. The count of maximum bacterial growth was 1.46 x 109 found in the 4.5 ml/L treated detergent, and the lowest growth was 3.73 x 107 in the 1.5 ml/L treated detergent. Statistical analysis (ANOVA) showed that the concentrations in different observation times on the growth of heterotrophic bacteria showed significant effect and the value was (P <0.005).Keywords: heterotrophic bacteria, population growth, rinso, sea water.
Utilization of Leaf Water Lettuce (Pistia stratiotes L) Meal Fermentation Using Cow Rumen Fluid in Diet on Growth of River Corp (Leptobarbus hoevenii) Fingerling Novendri, Rizki; ', Adelina; Suharman, Indra
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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The research was conducted for 56 days from September – November 2016. The aim of this research to determine the number of leaves water lettuce meal fermented in fish feed formulation River Corp (Leptobarbus hoevenii) the effect on growth, feed efficiency and protein retention. This study uses a completely randomized design (RAL) with one factor, 5 level treatments and 3 replications. The fish used in this research with size 7-9 g in weight. Treatments with water lettuce leaves meal fermentation P0 (0%), P1 (10%), P2 (20%), P3 (30%), P4 (40%) with feed protein content of 24,75%. The results showed that fermentation of water lettuce leaves have significant effect (P<0,05) on growth, feed efficiency and protein retention. Replacement 40% of water lettuce fermentation produced highest digestibility 66,83%, feed efficiency 8,70%, protein retention 12,63% and spesific growth rate 0,67%.Keywords: Leptobarbus hoevenii, Water Lettuce Leaves, Fermentation, Rumen Fluid
Reproductive Biology of Featherback Fish (Notopterus notopterus Pallas, 1769) from the Sail River, Pekanbaru Regency, Riau Province Rizki, Aisya Ayu; Efizon, Deni; Putra, Ridwan Manda
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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Featherback fish (Notopterus notopterus) is a type of freshwater fish that inhabit the Sail River, Riau Province. To understand the reproductive biology of this fish, a study has been conducted from March to April 2017. Total fish captured was 70 (34 males and 36 females). Sex ratio between male and female was 1 : 1. The gonado somatic index (GSI) of the male was 0.06-0.78 % and that of the female was 0.05%-6.78%. The fecundity of the fish were 1.630-5.526 eggs/fish. Egg diameter was 1.8 mm-2.5 mm. The relationship between fecundity and standard lenght was y = 3.11x - 4.06, that of the fecundity and body weight was y = 1.86x-0.86, and that of the fecundity and ovary weight was y = 0.81x+2.66. The water quality parameter are as follows : temperature 28-300C, transparency 5.5-15.5 cm, depth 0.7-1.87 cm, pH 6, DO 2.4-4 mg/L, and CO2 11.9-19.9 mg/L.Keyword : Notopterus notopterus, Sail River, GSI, fecundity, and eggs diameter
THE DIFFERENTSOURCESOF PROTEIN FORTIFIED IN PRODUCING OF SAGO INSTANT NOODLES Mhd Fadhli, Mhd Fadhli; Syahrul, Syahrul; Buchari, Dewita
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 objective of the research was to observe the effect of different protein source fortified on the quality of sago instant noodle determined bysensory evaluation and proximate analysis. The research used experimental method and composed to completely randomized design (CRD). The treatments conducted were fortifying the different sourcesof protein into the sago instant noodles, including:theChlorellapowder concentration, dried anchovy powder and rebon shrimp powder, varied into 3 levels, namely: MC (added of5% Chlorellapowder),MT (added of10% dried anchovy powder), MU (added of10% rebonshrimp powder). Quality assessments used were the proximate nutritive values (content of water, fat, protein, ash, and carbohidrates) and sensory evaluation. Results showed that the different source of protein fortified in producing of  sago instant noodlesindicated the significant effect on theconsistence but not significant on the aroma, texture and taste of the sago instant noodlesproduced. Meanwhile, the treatments were indicated significant different to the content of water, protein, carbohidrate and NPN but not significant to the content of ash and fat. The best treatment is MU (added of10% rebonshrimp powder) indicated by the highest value of sensory evaluation (consistence  6,33%, aroma 6,17%, texture 5,32%, taste 5,29,  the content of protein18.11%, fat 8.60%, carbohydrates42.69%, the value of NPN 0,69%. Key-words : sago noodle, Chlorella, dried anchovy, rebon shrimp
ANALYSIS Of DENSITY, COVERAGE AND BIOMASS Of SEAGRASS Enhalus acoroides IN TRIKORA BEACH Of MALANG RAPAT VILLAGE BINTAN REGENCY RIAU ARCHIPELAGO PROVINCE Rizal, Muhammad; Amin, Bintal; Yoswaty, Dessy
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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Increased concentration of CO2 in the atmosphere caused the increasing average temperature of the earth globally (global warming) that triggered the climate change. Seagrass is one of the marine resources that considerably potential as a sequester of CO2 (blue carbon) in an effort to mitigate global warming. Trikora beach has seagrass community is composed by different types, one of them is Enhalus acoroides which has an important role as a carbon sink. This study was conducted in May 2016 in Trikora Beach, Bintan, which aims to determine differences of density, the percentage of seagrass coverage and differences in biomass based on a seagrass tissue at the above ground (leaves) and below ground (rhizomes and roots) each the station and the relationship between the density towards seagrass biomass. Data obtained using quadrat transect method at 18 points sampling. The results showed that the density of seagrass in the study sites was high, the density of seagrass in Station 2 was higher than Station 1. Reviewed by percentage of seagrass coverage status was classified as poor and the category of moderately with the higher percentage of seagrass coverage in Station 2 than Station 1. The largest value of biomass was found on rhizomes and roots of seagrass at both stations. The seagrass area less under the influence of anthropogenic and physical environment (Station 2) has the potential of biomass is greater than the seagrass area opposite condition (Station 1). Keywords: Global warming, Biomass, Seagrass, Trikora beach.

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