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
 247   248   249   250   251 
LONG SOAKING OF CATFISH (Pangasius hypophthalmus) SKIN IN SEASONINGS ON CONSUMER ACCEPTANCE Teddy Hario Pirmanda; Edison Edison; N Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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

Abstract

ABSTRACTThis study aims to determine the effect of long soaking of catfish (Pangasius hypophthalmus) skin in seasonings on consumer acceptance, the treatments were K0 (without soaking), K1 (10 minutes soaking), K2 (20 minutes soaking), K3 (30 minutes soaking). Each treatment was carried out 3 (three) replications so that the experimental unit was 12 units. The parameters tested were organoleptic (color, aroma, flavor, and texture), and proximate analysis (water, protein, fat, and ash content). Based on the results of research conducted showing that the long soakingof catfish skin in seasoning had a very significant effect on the value of color, aroma and taste, however, had no significant effect on the texture. The best results were K3 treatment(30 minutes soaking) with 75 panelists (93.63%), The characteristics of skin were yellowish color (6.86), distinctive aroma of fish skin with a distinctive aroma of seasoning (7.25), typical taste of fish skin with seasonings (7.32crunchy and crisp texture (7.28). The proximate values of water, protein, fat, and ash content was 3.04%, 18.53%, 1.95%, and 4.95%, respectively. Keywords: fish skin, catfish, soaking long, seasoning
Stomach content analysis of snakehead fish (Channa striata ,Bloch 1793) in the Sei Paku Reservoir, Kampar Kiri Sub-Regency, Kampar Regency, Riau Province Yosep Juven Yobi F Sitanggang; Deni Efizon; Ridwan Manda Putra
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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

Abstract

ABSTRACTSnakehead fish (Channastriata) is one of  fish living in the SeiPaku Reservoir. Research on the stomach content analysis and feeding habits of the fish has been carried out in February-April 2019. Samplings were conducted6 times, 2 weekly.  The number of fish caught was 97. The stomach content was analyzed using  a gravimetric method and the data obtained wereused for calculating the IP value. Results shown that the type of food present in the stomach were fish, insects, plants, andnot identified debris. The main foods of the snakehead fish was fish (IP 62,72%), the complementary foods was non identified animal debris(IP 37,27%)  and there were 2 additional food, namely  insects (IP 0.001) and and plants(IP 0, 02). Based on data obtained, it can be concluded that C. striata is a carnivore fish. The water quality of the reservoir were as follows: temperature 28oC-32oC, brightness of 26.15-58 cm, pH of 6, disolved oxygen of 3-5 mg/L adn cabondioxide 5.99-7.99 mg/L. Keywords: Carnivorous fish, Preponderance Index, Gravimetric, Cork fish
THE EFFECT OF DIFFERENT STEAMING TEMPERATURE ON THE PROXIMATE COMPOSITION OF SNAKE FISH (Channa micropeltes) BORTH M. Alhadid M. Alhadid; Mery Sukmiwati; Rahman Karnila
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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

Abstract

ABSTRACTThis study was aimed to determinethe effect of different steaming temperature on the proximate composition of snake head fish (Channa micropeltes) borth. The method used was an experimental method using a completely randomized design (CRD) with 3 treatmentsi.e.ET70 (700C), ET80 (800C) and ET90 (900C). The study results concluded that snakehead fish (C. micropeltes) had a proportion of flesh (52.16%), head (30.71%), scales (5.35%), fins (6.41%) and stomach contents (4.28%).The flesh of snakehead fish (C. micropeltes) hadproximate compositioni.e, 78.25% moisture content, 1.23% ash content, 0.44% fat content, 19.85% protein content, 0.23% carbohydrate content. The steaming temperature significantly affected to the proximate composition and the yield of liquid extract of snakehead fish (C.micropeltes).The average yield of snakehead fish liquid extract was ET70 (80.73%), ET80 (88.79%) and ET90 (90.99%). The best yield was obtained in the ET90 treatment (90.99%). The best proximate composition of snakehead fish liquid extract (C.micropeltes)wasmoisture content of ET70 (70.76%), protein content of ET70 (27.01%), fat content of ET70 (0.62%), ash content of ET90(1.54%), carbohydrate of ET90 (0.73%). Keywords:Broth, Channa micropeltes.,Steaming, Temperature
OF C'KETZ ANTIFOULING LAMINATION STRENGTH AGAINST THE TIME OF THE TIMING OF THE WOOD BED Fakhrul Rozi; Syarifuddin Syarifuddin; Ronald M. Hutauruk
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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

Abstract

AbstractShip treatment with regard to the quality of the ship. When coating on the surface of the ship's skin, it is predicted that an increase in the economic and technical life of the hull. The purpose of this study was to determine the modulus of elasticity of C'kets Antifouling coating on meranti mangrove wood for soaking time. The research method used was an experiment with a completely randomized design of 6 treatments and 3 replications. Analysis of modulus of elasticity using the ANOVA test. Comparison of elastic modulus between specimens coated with C'Ketz Antifouling and uncoated was 51.3% with not soaked, 118.2% with 30 days immersion and 45.1% with 60 days immersion (Fcount>Ftable = 24.378> 3.11).Key words :C’ketz Antifouling, Modulus of Elasticity, Merantiwood.
THE ADDITION OF ANDALIMAN FRUIT (Zanthoxylum acanthopodium DC) ON THE QUALITY OF CATFISH (Pangasius hypophthalmus) MEATBALLS DURING ROOM TEMPERATURE STORAGE Martahan Gabema S; N. Ira Sari; Mery Sukmiwati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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

Abstract

ABSTRACTThis study aims to determine the additional effect of andaliman fruit (Zanthoxylum acanthopodium DC) on the quality of catfish (Pangasius hypophthalmus) meatballs during room temperature storage. The method used in this research was an experimental method that was the processing of catfish meatballs with the addition of andaliman fruit 0%, 1%, 1.5%, 2% for 6, 12, and 18 hours of room temperature storage. Catfish meatballs with the addition of andaliman fruit during room temperature storage were significantly affected by organoleptic values (appearance and taste), water content, and total bacterial colonies, however, were not significantly affect the value of aroma, texture, and protein content at 95% of confidence level. Based on the results of research the addition 2% of andaliman fruit on catfish meatballs during room temperature storage for 18 hours of shelf life was most preferable by consumer acceptance with organoleptic values of appearance 3.41, aroma 3.39, taste 3.48, and texture 3.32, while the water content was 66.29%, protein 13.18%, and the total bacterial colony was 2.7x103 cells/gram. Keywords: Fish meatballs, andaliman concentration, proximate analysis.
Water quality assesment using NSF-WQI in the Bunter Lake, Pangkalan Baru Village, Siak Hulu Sub-district, Kampar Regency, Riau. Arbi, Hidayatul; Fajri, Nur El; Sumiarsih, Eni
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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

Abstract

AbstractSeveral activities in the Bunter Lake contributed the input of organic and an-organic matter that affects the water quality, especially nutrient concentration in waters. A research aims to understand the trophic state of the Bunter Lake based on NSF-WQI has been conducted in August – September 2019. There were three stations namely Station I (inlet area), Station II (around the plantation area) and Station III (outlet area). Sampling were conducted 3 times, once/week. Water quality parameters measured were temperature, turbidity, NTU, TSS, pH, dissolved oxygen, BOD5, nitrate and total phospate. NSF-WQI are as follows: 51.38 – 52.68, the water quality parameters values are as follows: temperature: 28.7 – 30 oC, turbidity: 7.83 – 10.08 NTU, TSS: 19.7 – 28.7 mg/L, pH: 5, dissolved oxygen: 4.27 – 4.56 mg/L, BOD5: 8.14 – 8.72 mg/L, nitrate: 0.24 – 0.26 mg/L, total phospate: 1.19 – 1.62 mg/L. Based on NSF-WQI value, water quality of the Bunter Lake can be categorized as moderate to mesotrophic.Keywords :   Kampar River, Oxbow Lake, watersheed, mesotrophic
MARINE ECOTOURISM DEVELOPMENT STUDIES SITIRIS-leak BEACH CENTRAL DISTRICT OF NORTH SUMATRA PROVINCE TAPANULI Algino Panuntun Akbar; Dessy Yoswaty; Joko Samiaji
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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

Abstract

ABSTRACTThis research was conducted in November 2019 in Sitiris-tiris Coast of Central Tapanuli, North Sumatra. This study aims to determine the potential for marine ecotourism in Province and development strategy. The method used in this study was a survey method to collect qualitative and quantitative data such as interviews, questionnaires and measurement data at the study site. The research location has 3 stations, the first station was in place adjacent to Coral Island, station 2 was located close to tourist attractions and the station 3 located in coastal areas adjacent to the pier. The environmental parameters measured were temperature, brightness, salinity, pH and current velocity.Sitiris-tiris Coast had potential and a tremendous prospect to be developed as an area of marine ecotourism. The natural beauty of the pristine and natural beach make great chance to make Sitiris-tiris Coast as marine ecotourism region. Suitability index based travel, suitability value for tourism activities Sitiris-tiris Coast included in the category of very suitable (S1), with values ranging between 78.57-90.47% and the average value of 84.52%. The value was supporting to undertake the development of ecotourism in Sitiris-tiris Coast. Keywords: Sitiris-tiris Beach, Development, Marine Ecotourism 
ADDITION OF FRESHWATER MUSSEL FLOUR (Pilsbryoconcha exilis) ON MAKING OF COMPOSITE FLOUR COOKIES TOWARDS CONSUMER ACCEPTANCE Fajar Theo; Dahlia Dahlia; Desmelati Desmelati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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

Abstract

ABSTRACTThis study aims to determine consumer acceptance on making of composite flour cookies with adding different amounts of freshwater mussel (Pilsbryoconcha exilis) flour. The research methodology used was an experimental method with a non-factorial Completely Randomized Design. The treatment used in the study was the addition of freshwater mussel flour to composite flour cookies (0g, 20g, 30g, and 40g). The parameters were organoleptic value (appearance, aroma, texture, and taste) and proximate composition (water content, ash, fat, and protein content). The results showed the addition 20g of freshwater mussel flour (C2) treatment was most preferable by consumer acceptance, with the characteristics were brownish-yellow of appearance, good tasty, frangible, and typical aroma of freshwater mussel, with the content of water, ash, protein, and fat were 2.15%, 0.79%, 10.27%, and 31.27%, respectively. Keywords: Composites, Cookies, Freshwater Mussel, Organoleptic, Proximate
ORGANOLEPTIC AND TVB ASSESSMENTS ON COMMON CRAP (Cyprinus carpio)WITH DIFFERENT MORTALITY PROCESSES DURING STORAGE AT ROOM TEMPERATURE Siregar, Riri Andriani; Karnila, Rahman; Sukmiwati, Mery
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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

Abstract

ABSTRACT            This research intended to determine changes in organoleptic and TVB values of common crap (Cyprinus carpio) by different mortality processes during storage at room temperature. The treatment given consisted of P1 (died picker inMedullaoblongata) and P2 (death floundered). The analysis parameters observed were organoleptic value (eyes, gills, and odors ) and TVB content.The assessments were conducted every 2 hours for 14 hours of storage. From the research results,the best treatment was P1. Organoleptic in P1  and P2 respectively were eye 4.5, 3.3, gills 4.1, 3.3, odor 4.2, 2.9. Furthermore, TVB P1  at 0 hours of observation had the best value of 2.39 mgN/100g and reached the quality rejection limit at 14 hours of the observation, 30.33 mgN/100g. TVB P2  at 0 hours of observationhad a value of 6.45 mgN/100g and reached the quality rejection limit at 12 hours of the observation, 30.33 mgN/100g. Keywords:common crap, death floundered ,Medulla oblongata,  mortality process, Organoleptic, TVB.
Trophic State of the Pekak Lake, Siak Hulu District, Kampar Regency Based on Trophic State Index Dio M Silalahi; Madju Siagian; Asmika Harnalin Simarmata
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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

Abstract

ABSTRACTMany activities in the Pekak Lake contribute the input of organic and anorganic matter that affects the water quality, especially nutrient concentration in waters. A research aims to understand the trophic state of the Pekak Lake based on TSI has been conducted in March-April 2018. There were 3 stations, namely in the inlet, midle part of the lake and the end area of the lake. In each station,   there are 2 sampling points, in the surface (0.2 m) and 2 Secchi depth (0.75 m). Sampling were conducted 3 times, once/week. Water quality parameters measured were total phosphate, chlorophyll-a, transparancy, dissolved oxygen, CO2,pH and temperature. Results shown that the total phospate was 0.152-0.508 mg/L, chlorophyll-a 7.061-11.186 µg/L, transparency: 0.69-0.77 m, dissolved oxygen: 5.36-5.96 mg/L, CO2:8.81-16 mg/L, pH: 5, temperature: 27-30oC and TSI (Trophic State Index) value:  64.559-70.465. Based on TSI, the Pekak Lake can be categorized as moderate eutrophic-hypereutrophic.Keywords: Kampar River, Eutrophic-hypereurophic, Oxbow Lake, TSI

Page 249 of 292 | Total Record : 2919

 247   248   249   250   251 

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