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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
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The Effect of Different Doses of Thyroxine Hormone Immersion on Egg Hatchabillity, Growth, and Survival Rate of Larvae (Colossomammacropomum) Mursyd, Fadhillah; Alawi, Hamdan; Sukendi, Sukendi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACTThe study was conducted on November 21, 2019, at the Fish Hatchery and Breeding Laboratory, Faculty of Fisheries and Marine, Riau University, Pekanbaru. The purpose of this study was to determine the effect of the thyroxine hormone therouh the immersion of eggs on the hatchability, growth and survival of tambaqui fish larvae. The research method is an experimental design. The dosage of thyroxine hormone solution used was P1 (0 mg / L), P2 (0.05 mg / L), P3 (0.10 mg / L) and P4 (0.15 mg / L) for 24 hours. The results showed that the dose of the thyroxine hormone had a significant effect (P <0.05) on the fertilization rate (91.2%), hatching rate (92.05%), the increase in absolute length (1.60 cm),absolute weight (2.31gr), specific growth rate (24.8% / day) and survival rate (91.11%). The best dose of thyroxine hormone to increase fertilization rate is 0.15 mg / L while the best dose for egg hatchability, growth, specific growth rate and survival rate of freshwater pomfret fish is 0.10 mg / L. Water quality parameters during the study were temperature. 26-28ºC, pH 7,4-7,9; DO 5.4-5.9 mg / L.Keywords :Hatching rate, Thyroxine, Growth, ,larvae.
STUDY ON THE CONSUMER ACCEPTANCE TO THE REBON SHRIMP MACARONI (Acetes erythraeus) Michael Wilson; Suparmi Suparmi; Desmelati Desmelati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis study aims to determine the formula of selected macaroni with the addition of rebon shrimp flour (Acetes erythraeus). This research consisted of 2 stages, namely making rebon shrimp flour and determining the best formulation of macaroni with the addition of rebon shrimp flour. The method used was an experiment with 4 levels of treatment with the addition of rebon shrimp flour, namely: 0 g (control), 100 g, 150 g, and 200 g with 3 replicated. Based on organoleptic test showed that rebon shrimp flour had a significant effect on the taste, aroma, texture, appearance, and color of macaroni. The addition of 100 g of rebon shrimp flour was the selected macaroni indicated by value of appearance 6.89, smell 6.93, taste 6.85, and texture 7.02. Whereas the selected macaroni contained moisture, ash, fat, and protein was 4.74%, 2.65%, 9.57% and 22.94%, respectively.Keywords: Macaroni, Addition, Rebon shrimp
CONSUMER ACCEPTANCE OF SEAWEED (Eucheuma cottoni) EXTRACT FROM DRAGON FRUIT SKIN(Hylocereus polyrhlzus) Nita Kristiani; Dahlia Dahlia; Sumarto Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis study aimed to determine consumer acceptance of seaweed crackers (Eucheuma cottoni) with the addition of natural dyes from the skin of red dragon fruit (Hylocereus polyrhlzus). The research design was a non-factorial Completely Randomized Design (CRD) with 4 levels of treatment, namely without the addition of red dragon fruit skin extract (W0), 10% red dragon fruit skin extract (W1), 20% red dragon fruit skin extract (W2), and 30% red dragon fruit skin extract (W3). The test parameters on seaweed cracker products were carried out on organoleptic assessment (color, aroma, taste and texture) and proximate analysis (moisture, ash, protein, and crude fiber content). The results showed that the treatment of red dragon fruit skin extract had a significant effect on consumer acceptance characteristics of seaweed crackers through organoleptic assessment (color, aroma, taste, and texture), and proximate value ( moisture, protein, ash, and crude fiber). The treatment with the addition of 10% red dragon fruit skin extract (W1) had a high level of consumer acceptance reaching 94%, with the characteristics of bright pink seaweed crackers, distinctive aroma of dragon fruit, crispy and savory taste of crackers, with a dry and crumbly texture. Seaweed cracker had a moisture content of 9.81%, 3.53% ash, 2.69% protein, and 26.79% crude fiber.Keywords:Consumer acceptance, crackers, Red dragon fruit skin extract
The effect of EM4 fermented tofu liquid waste addition in the media toward abundance and biomass of Spirulina sp Debora Utami; Budijono Budijono; Tengku Dahril
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 2 (2021): Edisi 2 Juli s/d Desember 2021
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AbstractThe tofu industrial waste is rich in organic materials and it may be used as nutrient sources in the Spirulinasp culture. A study aims to understand the effect of  EM4 fermented tofu liquid waste addition in the media toward abundance and biomass of   Spirulinasp has been conducted in February to March 2019. The fermented waste was made by mixing 35 L of tofu waste and 35 mL of EM4 and then the mixture was kept for 14 days. There was a CRD method applied, with 4 treatments and 3 replications. The treatments applied was as follows: (T1). 750 ml LCT of fermented waste + 2250 ml of Borehole Water, (T2) 750 ml LCT of fermented waste + 2250 mL of Spring Water (Ground Water), (T3) 750 ml LCT of fermented waste + 2250 mL of RimboPanjang Peat Water, (T4) 750 ml LCT of fermented waste + 2250 mL of Black Water Peat Water of 1000 ml Spirulina culture was added and it was cultured   for 14 days. By the end of the experiment, the abundance and biomass of Spirulina was calculated. Result shown that the addition of fermented tofu waste positively affect the growth of Spirulina sp. The best result was obtained in T3 (2,386,000) cells/ml and 0.28 gr biomass in the 7thday.Keywords:fermented waste, microalgae culture, microalgae growth,organic waste
Growth Pattern and Feeding Habits of Snakehead Fish (Channa striata Bloch, 1793) in TelukPetai Lake, Kampar Regency, Riau Province Mediatrix Deviani Sinaga; Eddiwan Eddiwan; Deni Efizon
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021
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AbstractResearch of the relationship between growth pattern and feeding habits of snakehead fish (Channa striata) was conducted in November-December 2020. This study aims to determine the growth pattern and feeding habits of snakehead fish. he method used in this research is a survey method. Fish samples were caught using bamboo fish trap in Teluk Petai Lake, Kampar Regency, Riau Province. Catching fish is carried out every two weeks with 4 replications. The sample consisted of 88 fish, 50 male and 38 female. The gravimetric method was used to observe the eating habits of snakehead fish. Meanwhile, to determine the percentage of the largest amount of food in the stomach of the fish used the IP (Index of Preponderance) method. The results of the analysis of the growth pattern of snakehead fish are allometric positive (b = 3.059).Meanwhile, the analysis of feeding habits shows that snakehead fish are classified as carnivore fish with the main food being fish (IP 75.28%), insects (IP 20.64%) and plants (IP 4.07%). Keywords: Feeding habits, Gravimeritc, Growth Pattern,Index Of Preponderance, Snakehead fish.
CONSUMER ACCEPTANCE STUDY OF TILAPIA (Oreochromis niloticus) ROLADE WITHTHE ADDITION OF SAGO (Metroxylon sago rottb) FLOUR Dinda Al Husna; Desmelati Desmelati; Dahlia Dahlia
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
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ABTRACThe study was aimed to determine the effect of sago flour addition on tilapia rolade and consumer acceptance on fish rolade and to obtain the best concentration of sago flour on tilapia rolade based on organoleptic and proximate tests. The method used in this study was an experimental method with the design used, namely Complete Randomized Design non-factorial with 4 treatments of Ri0 (without the addition of sago), Ri1 (50 g sago flour), Ri2 (75 g sago flour) and Ri3 (100 g sago flour). The test parameters used are proximate analysis (moisture content, ash content, fat content, protein content, and carbohydrate content) and organoleptic test. The results showed that the manufacture of tilapia rolade with the addition of sago flour had a significant effect on organoleptic tests (appearance, texture, taste and aroma). As for proximate analysis, the significant effect on moisture content, fat content, carbohydrate content, and protein but had no significant effect on ash content. The results of the best treatment study were Ri1 withthe addition of 50 grams of sago flour for organoleptic testing, with a performance assessment (7.40), aroma (7.32), taste (7.50), and texture (7.54). The value of proximate analysis was moisture content (56.65%), ash content (2.34%), fat content (6.94), protein content (11.56) and carbohydrate content (13.57 %).  The proximate analysis has followed SNI quality standards.Keywords: Rolade, sago flour, tilapia
FORTIFICATION OF NANO CALCIUM OF FRESHWATER MUSSEL SHELL (Pilsbryoconcha exilis) FLOUR ON THE HEDONIC QUALITY OF PLAIN BREAD Legia Ayu Gustina; N. Ira Sari; Dian Iriani
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021
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ABSTRACT This study aims to determine the effect of fortification of nano calcium freshwater mussel shell flour on the hedonic quality of plain bread. The treatment given was fortification of nano calcium of freshwater mussel on plain bread, consisting of R0 (0%), R1 (0.5%), R2 (1%), and R3 (1.5%). The analysis parameters observed were hedonic quality (appearance, aroma, taste, texture). Based on the result found that the best treatment was 1% fortification (5 g of nano calcium of freshwater mussel shell flour) with visual characteristics, namely intact appearance, inner color of creamy plain bread and brownish yellow outer color, fragrant aroma, tasteless and savory taste, and smooth / soft texture.  Keywords: plain bread, nano calcium of freshwater mussel shell flour, fortification 
THE EFFECT OF CARROT FLOUR ADDITION (Daucus carota L.) TO THE QUALITY OF DRY SMALL SHRIMP (Acetes erythraeus) NUGGET Phopy Dwi Pratiwi; Suparmi Suparmi; Dewita Dewita
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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AbstractThe purpose of this research is to determine the effect of carrot flour addition (Daucus carota L.) to the quality of dry small shrimp (Acetes erythraeus) Nugget. The method used with an experimental method ie to do nugget processing of raw materials for 400g of dry small shrimp with each addition of different carrot flour consist by each treatment levels. The design used was a non-factorial Completely Randomized Design consist of 4 levels ie N0 0% (75g tapioca flour 0g carrot flour), N1 5% (75g tapioca flour 20g carrot flour), N2 10% (75g tapioca flour 40g carrot flour), N3 15% (75g tapioca flour 60g carrot flour). Based on the research, the effect of carrot flour addition to the quality of dry small shrimp nugget was significantly affect to the organoleptic value, moisture, ash, protein, fat, crude fiber, and calcium contained. The result showed was the best treatment to produce the highest on N3 with carrot flour addition 15% (75g tapioca flour and 60g carrot flour) with characteristics golden yellow appearance (7,32), very specific of dry small shrimp (7,24), savory taste (7,32), solid and compact texture (7,56), analysis of moisture, ash, protein, fat, crude fiber and calcium content were 41,84%, 2,04%, 13,92%, 2,00%, 2,03%, 29,68%. Keywords: calcium contained, carrot flour, dry small shrimp nugget
Gill, Kidney and Liver Structure of Pangasius polyuranodon from The Pinang Luar Oxbow Lake, Buluhcina Village Siak Hulu Sub District Riau Province Febriyola, Jenika; Windarti, Windarti; Efizon, Deni
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 2 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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 AbstractPangasius polyuranodon is present in the Pinang Luar lake. Residue of palm plantation activities such as fertilizer, pesticide as well as soil particles may enter the water and negatively affect the health of fish in general. A study aims to understand the histological structure of the gill, kidney and liver of the fish   has been conducted in December-February 2021. Fish organs were histologically processed and stained with HE. Abnormality and damage of the gill was noted and categorized using Histological Alteration Index. Results shown that the types of abnormality present were hyperplasia, hypertrophy and necrosis. In the gills of 2 fishes, there were Dactylogirus sp and Myxobolus sp parasites that may caused the gill damage. The HAI value of the fish ranged from 1 to 102 (category I – III),  indicates that the gill of P. polyuranodon from the Pinang Luar lake is categorized as normal to  high damage. The histological structure of kidney and liver are normal. In general, histological structure of the gill, kidney and liver of the fish from the Pinang Luar lake are healthy.Keywords:Secondary Lamella, Hyperplasia, Histopathological Alteration Index, Dactylogirus sp.
STUDY ON CONSUMERS ACCEPTANCE OF LOMEK FISH SAUSAGE (Harpodon nehereus) FORTIFIED WITH CARROTS (Daucus carrota) FLOUR Wahyu, Syafrudin; Desmelati, Desmelati; Suparmi, Suparmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

AbstractThis study aims to determine the effect of fortification of carrot flour (Daucus corota) on lomek fish (harpodon nehereus) sausage towards consumer acceptance. The research method used was experimental, namely fortification of carrot flour on the lomek fish sausage. The research had two stages, namely the first stage making carrot flour and the second stage making lomek fish sausage with the addition of carrot flour. The research data were analyzed using a one-Factorial Completely Randomized Design (CRD). The parameters tested were organoleptic (appearance, texture, aroma, and taste), and proximate analysis (ash content, moisture content, and protein content). Research shows that the addition of carrot flour has a significant effect on consumer acceptance of lomek fish sausage with the addition of 10% carrot flour (S1) as the best treatment which is shown by the results of the organoleptic test in appearance values 7.17 (pure white color), aroma 7.01 (aroma lomek fish), taste 6.80 (savory, specific to lomek fish taste) and texture 6.35 (chewy, inelastic, and sticky texture). While the moisture, protein, and ash content was 72.18%, 11.70%, and 2.05% respectifely.Keywords: Carrot flour, lomek fish, sausage.

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