cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota pekanbaru,
Riau
INDONESIA
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
Published by Universitas Riau
ISSN : -     EISSN : -     DOI : -
Core Subject : Science,
Earth & Planetary Sciences
Arjuna Subject : -
Articles 2,919 Documents
 198   199   200   201   202 
THE FORTIFICATION OF PROTEIN HYDROLYSATE OF REBON SHRIMP (Mysis relicta) TO THE QUALITY OF PEMPEK PREMIX FLOUR Maya Fitri Zuly; Suparmi Suparmi; Dewita Dewita
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACT  The purpose of the research was to observe theeffect of fortificationprotein hydrolysateof  rebon shrimp on the quality of pempek premix flour. The research was conducted at the Laboratory of Fishery Technology, the Laboratory ofFisheryChemical, the Integrated Laboratory in the Fisheries and MarineFaculty, and the Laboratory ofNatural Ingredients and Minerals inFaculty of Engineering Riau University Pekanbaru in February-March2019. The research used an experimental method with four different treatments, namely: no premix flour added or 0% (control), 5%, 10%, and 15% of rebon shrimp hydrolyzate protein and repeated for tree times. The variables assessedwereorganoleptic quality organoleptik (appearance, odor, and texture) and the proximate composition, including thecontent of water,protein, lipid, and ash. The results showed that the fortification of hydrolysate protein rebon shrimpat the concentration of 10% was the best treatment and in accordance to the standards of the quality of the seasoning flour (SNI 01-4476-1998).The value of the organoleptic quality were being showed by the score of appearance at 7,03 with criteria clean, normal, bright; odor at 7,43 with the criteria very delicious scents, wafted the smell of rebon shrimp and seasoning; and value of texture at 7,27 with the criteria not lumpy, quite dry and smooth.The content of moisture was 3,02%, protein was 12,39%, lipid was 0,27%, and ash was 2,88%. Based on organoleptic evaluation,thepempekproducts made from the best treatment of premix flour showed that the acceptance of appearance was 100%, aroma was 90%, texture was 100%, and the taste was 100%. Keywords: Hydrolysate protein, rebon shrimp, premix flour, pempek (urutkan abjat)   
THE EFFECT OF MICROWAVE HEATING ON THE PROTEIN CONTENT OF MUDSKIPPER (Periophthalmus minutes)FISH FLOUR R. Fathul Rahman; Edison Edison; Mirna Ilza
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACT This study was aimed to examine the effect of microwave heating on the protein content of mudskipper (Periophthalmus minutes) fish flour.The method used was experimental and composed as Completely Randomized Factorial Design (CRFD) by consists of 2 factors, namely  factor A is the power with three treatment levels (A1400,A2 500, and A3600 watts) and factor B is time with 2 treatment levels (B150 and B260 minutes). Parameters tested include chemical composition testing, a yieldand physical appearance of fish flour. The results showed that thechemical composition inmudskipper meatwas 78,54% water (WW), 88,89% protein (DW) and 6,57% ash (DW). The Heating with the best treatment was A3B2 (600 watts, 60 minutes) with an 84,17% yield, 5,16% water (WW), 87,51% protein (DW), 6,19%ash (DW) and 53,17% total amino acid (DW). Power consumption and heating time in a microwave was different, indicating the physical appearance of flourfish with a fine texture, uniform and passed on a 60 mesh filter with the color of fish flour were brownish-yellow. The greater power and length of heating time using a microwave causes the color of flour to brown, but the color tends to affect the drying time. The longer of heating time using a microwave tends to darken of flour color. Keywords: Protein, mudskipper, microwave and flour.   
Effect of Adding Carrot Flour (Daucus sp) and Yellow Pumpkin Flour (Cucurbita sp) on Artificial Feed on Color Quality Platy Sword Fish (Xyphophorus helleri) Suci Rama Putri; Rusliadi Rusliadi; Mulyadi Mulyadi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACT    Color is one reason  of ornamental that are  demand by the community so that farmers need to maintain the color of ornamental fish by feeding which contains color pigments. The effort taken to get a bright color that is evenly distributed to fish is to add a source of pigment to the feed. The ornamental fish business is not enough to rely only on efforts to spur the production of ornamental fish, but it needs to be accompanied by efficient steps regarding the appearance of color beauty, for this reason we need feed added with carrot flour and pumpkin to improve the quality of the color.The method that will be used in this study is an experimental method using a completely randomized design (CRD) of one factor which consists of 4 levels of treatment with three replications so that it takes 12 experimental units. Each treatment is: P0 =  100% pellet, Pı = Pellet 95% + 5% carrot flour, P2 = Pellet 95% + 5% pumpkin flour, Pɜ = Pellet 95% + 2.5% carrot flour + Pumpkin flour yellow 2.5%. Parameters observed included changes in color quality, absolute weight growth, absolute long-term growth, survival rate and water quality (pH, temperature, DO and Ammonia.The results showed that the best treatment for color quality improvement was takari + carrot pellets 2.5% + pumpkin 2.5%, while takari pellet + 5% pumpkin is best for increasing absolute weight growth (0.273 grams), absolute length growth (0.530 cm) and 100% survival rate. Feeding from takari pellets + 2.5% carrot flour + pumpkin 2.5 % can be applied to efforts to improve the quality of color for ornamental fish farmers,Water quality parameters during the study such as water temperature ranging from 27.2-28.5 oC, acidity (pH) water 6.7-7.6, dissolved oxygen content (DO) between 5.1- 7,4mg / L and ammonia between 0,000 - 0,046mg / L. Values of water quality parameters during the study still supports for the life and growth of platy fish fry sword.Keywords: Staining; Artificial Feed; Carrot; Summer squash; Platy Sword (Xyphophorus helleri)
THE USE OF DIFFERENT pH VALUES ON THE ISOELECTRIC POINT OF THE PROTEIN ISOLATES MUDSKIPPER FISH (Periopthalmus minutus) Teresia Br Ginting; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACT   This study aimed to determine isolates of the mudskipper fish protein (Periopthalmus minutus) with different pH values. This methods was of this research consist of three  stages, that is: 1) fish meat preparation. 2) manufacture mudskipper flour. 3) making fish isolates. This research used a completely  randomized design (CRD) with 6 levels of treatment that is:(P1 = pH 9 and pH 4, P2 = pH 9 and pH 5, P3 = pH 10 and pH 4, P4 = pH 10 and pH 5 , P5 = pH 11 and Ph 4, P6 = pH 11 and pH 5. The parameters observed included isolates total, yield, proximate and total amino acids.The results showed that pH 11 and pH 4 obtained the highest isolates that was average of 6.54 g with a yield of 19.62%.  Proximate result were moisture content 5.16% (bb), ash content 7.06% (bb), protein content 82.39% (bb ), fat content of 1.62% (bb) and total amino acid content of 61.63%,wich dominates essential amino acids were lysine 6.79% and leucine 5.60%. The dominates non-essential amino acids were glutamic acid 10.77 % and aspartic acid 4.65%. Keywords :Mudskipper, pH,protein isolates
MARKETING COMMUNICATION IN FISH CULINARY BUSINESS IN PONDOK PATIN H.M. YUNUS RESTAURANT PEKANBARU Nopa Ratna Sari; Ridar Hendri; Zulkarnaen Zulkarnaen
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACT Research on Marketing Communication at Fish Culinary Business in Pondok Patin H.M. YunusRestaurant Pekanbaru was held in Octouber 2019 at Pondok Patin H.M. YunusRestaurant Pekanbaru. This study aims to determine the marketing mix of PondokPatin restaurant, to find out the communication techniques conducted by PondokPatin H.M. Yunus all this time. To find out what obstacles are faced by PondokPatin H.M Yunus Restaurant. The method used is descriptive qualitative method.The results showed that the PondokPatinRestaurant manager carried out interpersonal marketing communications such as promoting PondokPatin by giving business cards to relations, visiting agencies directly, promoting through print media such as newspapers, internet such as Instagram social media, e-magazine, electronics such as TV, radio and outdoor media such as billboards, billboard signs. PondokPatin restaurant managers target their products to everyone but many visitors who are married and work. The purpose of marketing communication must reach the target consumers, provide information so that the public knows about the PondokPatin restaurant, where the address, price and menu are presented. Then consumers are interested in enjoying PondokPatin cuisine. The message conveyed was "No to Pekanbaru if do not to arrive PondokPatin". Managers choose internet communication, because nowadays people use the internet as a place to get information. Constraints in marketing communication are not joining grabfood and gofood because prices are rising by 20%, do not use websites because prices make websites expensive, and the environment is disturbing like guest voices, and cellphone sounds from client pockets stop the conversation for a moment. Keywords: Communication, Marketing, Pondok Patin H.M. Yunus 
COMMUNITY PARTICIPATION FISHERMAN IN DEVELOPING A MARINE TOURISM DESTINATION IN MURSALA ISLAND IN KALANGAN VILLAGE KABUPATEN TAPANULI TENGAH POVINSI SUMATERA UTARA Irhamsyah Hasibuan; Zulkarnain Zulkarnain; Kusai Kusai
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

                                              ABSTRACT This research was conducted in July 2018 in the Kalangan District of Central Tapanuli Regency, North Sumatra Province, on Community Participation in developing marine tourism in Mursala Island. This study aims to find out how the form and level of community participation in the marine tourism destination of Mursala Island. The method used is the survey method with the number of respondents as many as 25 people from 100 populations and distributed questionnaires to respondents.The results of the study show that most of the people in the village have a livelihood as fishermen and have a side livelihood as a tour guide on the island of Mursala. The form of community participation in the development of marine tourism involves directly those who provide lodging, tour guides and security guards. Indirect participation, namely tourists, cleaning guards, cooperative management and fishing households. The level of community participation in the development of marine tourism in Mursala Island is divided into 4 categories, namely, planning based on the data that is known that the community interviewed with the participation rate is still at a moderate level amounting to 44%. Management is based on known data that the community with a low level of participation is 48%. Decision making is based on data that is known that the community interviewed with a low level of participation is 64%. The level of control participation is based on the data that is known that the people interviewed with a low level of participation are 56%. From the results of research carried out in the village circles about community participation in the development of the island of Mursala is still said to be at a low stage, starting from the utilization of the maritime area, providing lodging, tour guides, providing transportation and so on. Keywords: Community Participation, Community Based Tourism, Mursala Island
STUDY OF THE UTILIZATION OF FACILITIES IN TANGKAHAN HORIZON GROUP KOTA SIBOLGA PROVINSI SUMATERA UTARA Elmayanti Nainggolan; Alit Hindri Yani; Usman Usman
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACT This research was carried out in February 2019 in Tangkahan Horizon Group, Sibolga City, North Sumatra Province, aiming to determine the level of utilization of existing facilities and find out whether the area has the potential to be developed. Using survey methods, by observing and collecting data directly. The results of calculations from existing facilities indicate that the required pier length is 56.51 meters, and from the results of the analysis of the utilization rate of the pier that is 28.26% which means that the pier is underutilized, while the utilization rate of the port pool is 475.24% which means very exploited. The calculation of the level of utilization of cold storage facilities (Cool storage) then obtained by 93.41%, which means used. The ABF (Air blast frezjer) facility, the utilization rate of ABF (Water blast freezer) is 46.88% which means it is underutilized. Keywords:Utilization of Facilities, Tangkahan Horizon Group, Sibolga City
HISTOPATHOLOGY LIVER AND KIDNEY OF Pangasius hypophthalmus THAT WERE IMMERSED IN Lawsonia inermis L. SOLUTION Margaret Viviani; Morina Riauwaty; Iesje Lukistyowati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACT             This research has been conducted on June until December 2017 in Laboratory of Parasites and Fish Diseases of Fisheries and Marine Faculty, University of Riau. The aimed of this research was to know the structure of liver and kidney tissues of Pangasius hypophthalmus that were immersed in Lawsonia inermis L. solution for preventing the of Aeromonas hydrophila infection. This research was using experimental method and the data were analyzed by descriptively. This study was using five treatments, Kn(were not immersed and infected), Kp (were not immersed Lawsonia inermis L. solution but infected of Aeromonas hydrophila), P1(dose Lawsonia inermis L. solution 2000 ppm), P2(3000 ppm), and P3(4000 ppm). The result shown that abnormalities liver tissues of Pangasius hypophthalmussuch us hemorrhage, hypertrophy and necrosis and kidney abnormalities such us hemorrhage, necrosis, and congestion. The best result was P1 of Pangasius hypophthalmus were immersed lawsonia inermis L. solution in preventing the Aeromonas hydrophila infection. Keyword:Histophatology, Liver, Kidney, Lawsonia inermis L.,Pangasius hypopthalmus
The Difference Sensitivity of Solvent Hot Water and Ethanol Extracts from Leaves of Rhizophora apiculata Against Bacteria Aeromonas hydrophila M Zaky Ditiya Putra; Henni Syawal; Morina Riauwaty
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACT Rhizophora apiculata is one of the natural ingredients that are potentially as antibacterial. R. apiculata leaves contains compounds such as flavonoids, phytochemicals, these Terpenoids, tannins, saponins and is antibacterial and antimicrobial. This research was carried out in September 2018 up to March 2019 in the Laboratory of Fish Diseases and Parasites of the Faculty of Fisheries and Marine University of Riau and Organic Natural Materials Chemistry Laboratory of Faculty of Mathematics and Natural Sciences University Of Riau. The purpose of this research is to know the comparative sensitivity of R. apiculata leaves in inhibiting the growth of bacteria Aeromonas hydrophila by using solvent hot water and solvent ethanol. Test method using Sensitivity discs Kirby Bauer with the dosage used is 100%, 90%, 80%, 60% .70%, 50%, 40%, 30%, 20%, 10%, and control (Oxytetracycline). The use of the leaves R. apiculata extracted using hot water and ethanol gives a different drag zone diameter against the bacteria A. hydrophila. A solution of hot water extract of leaves of R. apiculata is more sensitive to the bacteria A. hydrophila with the average drag zone of 10.16 mm, while the solvent ethanol with drag zone average of 8.63 mm at 100% concentration. A summary of hot water extract obtained more sensitive than ethanol solvent in inhibiting the growth of bacteria A. hydrophila. Key Word : Aeromonas hydrophila, Rhizophora apiculata, Sensitivity, Phytochemical
ANALYSIS OF SEDIMENT FRACTION AND ITS RELATIONSHIP WITH CONCENTRATION OF HEAVY METALS IN SEDIMENTS IN COASTAL SEA WATER IN PARIAMAN CITY Tri Radiko Felik; Rifardi Rifardi; Bintal Amin
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACT             This research was conducted in February-March 2019. Purpose of this study was to determine sediment fraction, concentrations of heavy metals (Cu and Zn) in sediments, and the relationship of grain size of sediments with concentrations of heavy metals (Cu and Zn) in sediments in coastal marine waters of Pariaman City. The method used is the survey method, by determining the location of the sampling point by purposive sampling where the sampling location consisted of 3 research stations and each station consisted of 5 sampling points. The results showed that sediment types in the form of sandy mud and mud with an mean size (Mz) 5,317-7,267 Ø with the classification of coarse silt to fine silt, sorting 0,76-2,39 Ø showed the sorting of moderately to very poorly sorted sediments, skewness (-0,351) - (-0,919) with the classification of sediment grains tend to be very coarse skewed, kurtosis 0,49-10,24 indicates that energy works change and are not the same everywhere. The average concentration of heavy metals in sediments (Cu) ranges from 10,64-12,28 mg / kg and (Zn) 49,39-50,06 mg / kg has not crossed the threshold. The average value of Contamination Factor (CF) Cu (0,190-0,219) and Zn (0,537-0,544), Polution Load Index (PLI) ranged from 0,319-0,345, and the Potential Ecological Risk Index (PERI) ranged from 1,487-1,641 indicating that heavy metals Cu and Zn in sediments with low levels of contamination, not contaminated, and do not cause ecological risks. The results of a simple linear regression show the relationship of mean size (Mz) of sediment with the concentration of Cu heavy metals (y = 3,3077 + 1,3738x with r = 0,5143) and Zn (y = 28.014 + 3.5534x with r = 0,5427) interpret the strength of the relationship moderate with the form of a positive linear relationship. 

Page 200 of 292 | Total Record : 2919

 198   199   200   201   202 

Filter by Year

2014 2023


Reset
Filter By Issues
All Issue Vol. 10 No. 2 (2023) Edisi 2 Juli s/d Desember 2023 Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022 Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022 Vol 8, No 2 (2021): Edisi 2 Juli s/d Desember 2021 Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021 Vol 7, No 2 (2020): 2 Juli - Desember 2020 Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020 Vol 6 (2019): Edisi 2 Juli s/d Desember 2019 Vol 6 (2019): Edisi 1 Januari s/d Juni 2019 Vol 6 (2019): Edisi 1 Januari s/d Juni 2019 Vol 5 (2018): Edisi 2 Juli s/d Desember 2018 Vol 5 (2018): Edisi 2 Juli s/d Desember 2018 Vol 5 (2018): Edisi 1 Januari s/d Juni 2018 Vol 5, No 1 (2018): Wisuda April Tahun 2018 Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017 Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017 Vol 4, No 1 (2017): Wisuda Februari Tahun 2017 Vol 4, No 1 (2017): Wisuda Februari Tahun 2017 Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016 Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016 Vol 3, No 1 (2016): Wisuda Februari Tahun 2016 Vol 3, No 1 (2016): Wisuda Februari Tahun 2016 Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015 Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015 Vol 2, No 1 (2015): Wisuda Februari Tahun 2015 Vol 2, No 1 (2015): Wisuda Februari Tahun 2015 Vol 1, No 2 (2014): Wisuda Oktober Tahun 2014 Vol 1, No 1 (2014): Wisuda Februari Tahun 2014 More Issue