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Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
Published by Universitas Riau
ISSN : -     EISSN : -     DOI : -
Core Subject : Science,
Earth & Planetary Sciences
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Articles 2,919 Documents
 15   16   17   18   19 
The effect of different woods on the quality of smoked catfish (cryptoterus bicirchis) Fara Adipa Sitompul; Mirna Ilza; Desmelati '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This research was intended to evaluate the effect of different woods on the quality ofsmoked catfish (Cryptoterus bicirchis). The fish weigthing ± 40 gram/fish was taken from thefisherman in Rokan Hilir. The fish was eviscerated and hot-smoked in smoke kiln with kandiswood (Garcinia xanthochymus), simpur wood (Dillenia sulfruticosa) and laban wood (Vitexpinnata). Smoked catfish was evaluated for sensory quality, phenol, acidity and pH. The resultshowed that the of smoked catfish smoked with kandis wood was the best in quality. Phenol,acidity and Ph value for the smoked catfish smoked with kandis wood was 6,30%, 3,51% and6,27 respectively; simpur wood was 3,68%, 2,19% and 6,40 respectively; and laban wood was3,99%, 2,36% and 6,48 respectivelyKeywords: smoked catfish, wood, hot smoking
Characteristics of smoked catfish (mystus nemurus) smoked with different methods M. Aldi Imamsyah; Suardi Loekman; Dahlia '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This study was intended to evaluate the quality of smoked catfish preparedwith hot smoking and liquid smoking method. Two gruops of catfish (± 500gr/fish) were prepared for smoked fish using acacia wood. One group was hotsmoked in a smoked kiln at 70 - 100 oC for 10 hours and another group was depthinto liquid smoke from the same wood for 60 minutes and ovendried at 60 oC for10-15 hours. The smoked fish were evaluated for consumer acceptence, moisture,phenol, acidity, and pH. The result showed that the smoked fish prepared by hotsmoking method was more acceptable than that liquid smoking method. Moisture,phenol, acidity, and pH for the smoked catfish smoked with hot smoking was9,33%, 7,26%, 3,43%, and 5,76, respectively and for smoked catfish smoked withliquid smoking was 8,17%, 4,63%, 2,13%, and 6,39 respectively.Keywords : Characteristics, smoked catfish, liquid smoking, hot smoking
The study of consumer acceptance of catfish (pangasius hypophthalmus) ball which added with angkak as a colour additive ', Hadriannisya; Loekman, Suardi; ', Syahrul
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This study was intended to evaluate the consumer aceptance on catfish balladded with angkak as a colour additive. Four types of catfish ball were preparedfrom a mixture of catfish meat, sago flour, tapioca flour, seaweed, egg, and spices(onion, white onion, pepper powder, salt); and each catfish ball was added withangkak at a level of 0%, 5%, 10% and 15%. Catfish balls were evaluated forconsumer acceptance, proximate composition and bacterial total. The resultshowed that the catfish ball added with 5% red rice flour was the best in quality.Protein, fat, carbohydrate, moisture, ash and bacterial total of the catfish ball was67.94%, 1.21 %, 0.42 %, 11.58% and 4.6 X 102 respectively.Keywords : angkak, catfish ball, additive
The Study Of Consumer Acceptance On Catfish (Pangasius hypophthalmus) Ball Added With Katuk (Sauropus androgynus) Leaves As A Colour Additive Apri Listari; Syahrul '; Suardi Loekman
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This study was intended to evaluate consumer acceptance on catfish ballwhich added with katuk leaves as a colour additive. Four types of catfish ballwere made from a mixture of catfish, sago flour, tapioca flour, seaweed, egg,spices (onion, garlic, pepper powder, salt) and each catfish ball added with katukleaves at a level of 0%, 5%, 10% and 15% as a colour additive. Catfish ball wasevaluated for consumer acceptance, proximate composition and bacterial total.The result showed that catfish ball which added with 10% of katuk leaves was thebest in sensory quality. Protein, fat, moisture, ash and bacterial total of the bestcatfish ball was 13.51%, 0.75 %, 70.85% , 0.89% and 3,6 x 102 colonies/grespectively.Keywords: Acceptance, katuk leaves, catfish ball, colour additive
The study on quality of catfish (pangasius hypopthalmus) Nugget added with carrot (daucus carota l.) Nelda wati; Dahlia '; N Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

types of nugget were made from a mixture of catfish meat (50%), tapioca flour (15%) andspices (11,6%). The mixture then was added with carrot flour at a level of 0%, 5%, 10% and 15%.The nugget was evaluated for sensory quality, moisture, protein, fat, fiber, ash and bacterial caunt.The result showed that the catfish nugget added with 10% carrot flour was the best in quality.Moisture, protein, fat, fiber, ash and bacterial caunt of the nugget was (58,03%), (8,21%), (9,61%),(12,11%), (3,31%) and 31,34 x 103 respectively.Keywords: catfish, carrot flour, nugget.
The effect of different fermentation medium on quality of fermented common snake head (channa striata) Bekasam Sari, N Ira
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research was intended to evaluate the quality of fermented snake head using different fermentation starter. The fish weighting 800-1000 each was eviscerated, washed and salted at a level of 30% for 48 hours. The fish then was added with roasted rice flour at a level of 50% of fish weight. The mixture then grouped into 3 groups (500g/group) and each group was added respectively with 25% of a liquid of fermented bamboo shoot (B2), 25% phyloric caeca (B3) and withant medium (B1). The mixture was fermented for 7 days. The fermented fish was evaluated for sensory quality, pH and lactie acid bacteria count. The result showed that the quality of fermented snake head added with phyloric caeca (B3) was the best in sensory quality. pH and lactie acid bacteria count of the fermented fish at the end of fermentation was 5,48 and 4,9 x 105 cell/gram respectively for (B1), 4,94 and 28,51 x 105 cell/gram respectively for (B2) and 4,72 and 62,57 x 105 cell/gram respectively for (B3).Kata kunci: Channa striata, bekasam, bamboo shoot, phyloric caeca,
Effect Of Vitamin E The Dose Different In Feed For Gonad Maturation Kelabau Fish (Osteochilus Kelabau) Nedi, Jefri; ', Nuraini; Alawi, Hamdan
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research was conducted for five months from 20 May – 20 October 2013, releasing % of brood fish was done in the soil pond and ovulation was carried out in the Hatchery Laboratory and fish breeding, University of Riau. The purpose of this study was to evaluate the best dose of vitamin E added to fish pellets for egg quality of kelabau fish (Osteochilus kelabau). Applied doses of Vitamin E were 0, 100, 150, 200 mg/kg pellets. Parameters measured were the duration for gonadal maturation achievement, ovi somatic index, latency time, number of eggs ovulated, egg diameter at the end of experiment. The results showed that the maturation % gonad took place in 3 month in brood fish feed wisth vitamin E 200 mg/kg pellet. Which was shorter than that with out added with vitamin E. Latency time was 13.5 hours and the average number of ovulated eggs were 4. 807. The ovi somatic index was 0.82 % and the average diameter of eggs after treatments was 1,4 mm. Whereas the control treatment without giving Vitamin E mature gonads during maintenance 5 months in rainfed pond. water quality obtained during the study available temperature about 26 – 37 0C, pH 5 – 6, Dissolved Oxygen 1,42 – 2,20 ppm, water level 32 – 37 cm and ammonia 0,18 – 0,30 ppm.Key words: Vitamin E, Eggs quality, Osteochilus kelabau.
Growth rates of shellfish blood (anadara granosa) At different stocking density Ferta Praja; Rusliadi '; Mulyadi '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

Information about stocking densities that are ideal for the cultivation of shellfish blood is still very limited. The aim of the study was to determine the stocking density in the rearing of blood clams. The benefits of this research was to provide information about the best stocking density for the growth of the blood clam and can be used as reference in the cultivation and further research. This study was conducted over 60 days from March to May 2013, in the village of Commander King, District Concong Affairs, Indragiri Hilir District, Riau Province. The method used was an experimental method with a completely randomized design (RAL) with three levels of the factor treatment. Treatment 1 (stocking density of 50 animals), treatment 2 (stocking density of 100 fish), Treatment 3 (stocking density of 150 fish) . Each treatment had 3 replication. Extensive research with size of each treatment area size was 50 x 50 cm (2500 cm2) fenced round with polyethylene net size of 0,5 inches. Seeds obtained from the blood clam catches directly in nature by local fishermen. Seeds stocked with as many as 900 tail with 2,33 cm and in length an average weight of 2,72 grams. The result showed that the growth length of the shellfish blood was 3,21 cm and the growth rates of 5,18 grams.Keywords: Shellfish blood, stocking density, seed, growth
Respons Of Erythrocytes, Hematocrit And Hemoglobin River Catfish (Mystus Nemurus) Combination Fed Guava Leaves (Psidium Guajava) And Bitter (Andrographis Paniculata Ness) Mesi Susanti; Iesje Lukystiowati; Henni Syawal
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This study was conducted from April-June 2013 in the Laboratory of Aquaculture and Fish Diseases and Parasites Laboratory Faculty of Fisheries and Marine Sciences University of Riau. The purpose of this study was to determine the response of erythrocytes, hematocrit, and blood hemoglobin river catfish (Mystus nemurus) fed a combination of guava leaves and bitter infected with the bacterium A. hydrophila. This study used 5 treatments of: negative control (without any solution guava, bitter and non-infected A. hydrophila fish meal), Kp: positive control (without guava leaves and a bitter and infected A. hydrophila fish meal), P1 (addition of guava leaves as much 10 g and 10 g bitter / kg of feed fish meal), P2 (addition of guava leaves and bitter as much as 20 g of 20 g / kg of feed fish meal), P3 (addition of guava leaves and bitter as much as 30 g of 30 g / kg of feed fish meal). The results showed that feeding a combination of guava leaves and bitter can not increase erythrocytes, hematocrit, and hemoglobin but it can increase endurance fish seen from passing fish alive after are infected A. hydrophila. Average erythrocytes from 0.52 to 2.90 million cells/mm3, 16.60 to 50.97% hematocrit and hemoglobin percentage from 3.62 to 5.33 g /%Key word: River catfish (Mystus nemurus), guava leaves and bitter, A. hydrophila
Effect Of Longeth Radiation And Temperature Shock Toward Ginogenesis Shealtfish (Ompok Rhadinurus Ng) Ferry Dua Andhika; Sukendi '; Nuraini '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This study was conducted for 30 days from 29 October until 28 November 2013, in Hatchery and Fish Breeding Laboratory of Fisheries and Marine Sciences University of Riau. The aim of the study was to determine the effect of longeth radiation and heat shock differently toward ginogenesis shealtfish (Ompok rhadinurus Ng) fertilized by spermatozoa catfish (Pangasius hypophthalmus). The experiental used in this study with 2 factors and 10 treatments. The treatments were density of control hybridization and spermatozoa radiation with ultraviolet light (1, 2 and 3 minutes) and then performed for 1 minute after conception with heat shock 40°C (1, 2 and 3 minutes). The best treatment was 2 minutes while radiation performed for 1 minute after fertilization with heat shock of 40°C for 1 minutes (P2F1K1) with a success percentage of 95.67%. The water quality parameters along the research period were recoerded such as temperature 23-250 C, pH 5-6 and dissolved oxygen (DO) 5-7.5 mg/l respectively.Keywords : Ginogenesis, Long radiation, long heat shock, Ompok radhinurus Ng

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