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INDONESIA
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
 259   260   261   262   263 
Effect Of A Mixture Of Lime, Alum, And Ferrous Chloride With Different Doses To Improve Peat Water Quality Rahmi, Aulia; Budijono, Budijono; Purwanto, Eko
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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AbstractPeat water generally has an acidic pH, brownish-red color, and high turbidity. To improve the quality of peat water, coagulation-flocculation processing can be carried out. The types of coagulants used are lime, alum, and ferric chloride. This study aims to determine the effect of a mixture of lime, alum, and ferric chloride at different doses on improving the quality of peat water. Water samples were taken from Kualu Nenas Village, Tambang District, Kampar Regency, and Riau. This study used an experimental method with a completely randomized design. There were 4 treatments and 3 replications. Each treatment has a water volume of 1 liter with a settling time of 20 minutes. The data obtained were analyzed using Analysis of Variance (ANOVA) with SPSS ver 17.0 software. If there is a real effect, then the Duncan's Multiple Range Test (DMRT) level of 5% is carried out. The treatments applied were, P1 (0.50 g lime + 0.41 g alum + 0.45 g ferric chloride), P2 (0.50 g lime + 0.476 g alum + 0.336 g ferric chloride), P3 (0.50 g ferric chloride). g lime + 0.544 g alum + 0.224 g ferric chloride, P4 (0.50 g lime + 0.612 g alum + 0.112 g ferric chloride). Based on the results obtained, it can be concluded that a mixture of lime, alum, and ferric chloride can improve the quality of peat water The best treatment was found in P1 0.50 g lime + 0.41 g alum + 0.45 g ferric chloride with pH measurements of 7.6, turbidity 2.28 NTU, color 44.7 Pt / Co and organic matter 49, 3 mg / L. Keyword: Coagulation, Flocculation, pH, Peat waterand Turbidity   
The effectiveness of EM4 addition in the biofilter to reduce oil andfat content in the restaurant liquid waste Firnandito, Anggi Ade; Harahap, Sampe; Purwanto, Eko
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
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AbstractRestaurant liquid waste may pollute aquatic environment as it has high oil and fat content. It should be processed before being flown to environment. This study aims to understand the effectiveness of EM4 addition in reducing oil or fat content in the restaurant liquid waste. This research was carried out in February 2020 at the Naga Sakti street No. 18, Al Ma’ruf alley, Pekanbaru. A Completely Randomized Design (CRD) was applied with 3 treatments, namely P0 (without EM4), P1 (7.5 ml EM4), P2 (10 ml EM4), P3 (12.5 ml EM4) and 3 replications. The restaurant liquid waste was kept in the biofilter tank for 6 days (3 days in the anaerob and 3 days in the aerob tanks) and then oil and fat were analyzed. The best result was obtained in the P1 (7.5 ml EM4). In that treatment oil and fat decreased from 16.20 mg/L into 2.67 mg/L. The treated liquid waste was then use for rearing Pangasius sp. sized 4-5 cm for 96 hours. The survival rate of the fish was 100%. Data obtained shown that the addition of EM4 to the biofilter tanks was able to reduce the fat content in the restaurant liquid waste.Keywords :Effective Microorganism-4, Anaerob tanks, Aerob tanks, Pangasius sp.   
Content of Lead (Pb) in Tilapia (Oreochromis niloticus) at the outlet of the Koto Panjang Reservoir, Kampar Regency Yanti, Efrida; Budijono, Budijono; Purwanto, Eko
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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ABSTRACT Koto Panjang Reservoir has been contaminated by lead (Pb) and accumulated in fish. The reservoir inundation flow ends at the reservoir outlet inhabited by tilapia (Oreochromis niloticus) which can accumulate high amounts of Pb. This study aims to determine the content of Pb in the gills and muscles of tilapia. The fishing survey was conducted in August - September 2021. Samples of gills and muscles of tilapia (O. niloticus) is taken from the catches of local fishermen. Pb content analyzed after acid extraction. The results showed that the lead (Pb) content in the gills was 0.0567 mg/kg higher than in the muscles (0.0049 mg/kg) and the content was still below the threshold so it was suitable for consumption.Keywords: Lead gill,muscles reservoir tilapia
THE EFFECT OF DIFFERENT PACKAGING ON THE QUALITY OF REBON SHRIMP (Acetes erythraeus) PASTE DURING ROOM TEMPERATURE STORAGE By: Sari, Puspita; Dahlia, Dahlia; Desmelati, Desmelati
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 different packaging on the quality of shrimp (Acetes erythraeus) paste during room temperature storage. The method used was an experimental method, namely a non-factorial randomized block design (RBD) with the treatment of HDPE plastic, glass bottles (BK) and aluminum foil (AF). The quality parameters tested in this study were organoleptic tests (appearance, aroma, taste and texture), and proximate tests (moisture content, ash content, protein content and fat content). The results showed that the rebon shrimp paste with different types of packaging during room temperature storage showed that aluminum foil (AF) packaging was the best treatment with organoleptic value, appearance 5.50, aroma 7.76, taste 6.14, texture 7.28 and had a moisture content value of 33.37%, ash 0.01%, protein content of 9.57% and fat content of 0.33%. Keywords: Petis, rebon shrimp, type of packaging, storage time 
STUDY ON THE ADDITION OF REBON SHRIMP PROTEIN HYDRAULICATE (Acetes sp.) INTO THE PURPLESWEET POTATO (Ipomoea batatas L. Poir) MODIFIED FLOUR Sukma, Elni; Suparmi, Suparmi; Buchari, Dewita
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
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ABSTRACT Protein hydrolyzate is a product resulted from the breakdown of simple peptides and amino acids through the hydrolysis process by enzymes, acids or alkalis. The purpose of this study was to determine the effect of the addition of modified purple sweet potato flour (Ipomoea batatas L. Poir) into therebon shrimp protein hydrolyzate (Acetes sp.). The research method was an experiment using a non-factorial Completely Randomized Design (CRD) to compose and conduct 4 treatments of varied flour compositionadded (0%, 5%, 10%, and 15%). The parameters used to assess the quality of the modified flour produced were sensory evaluation (appearance, consistence, aroma, and texture) and the proximate composition. The results showed that the addition of shrimp protein hydrolyzate had a significant effect on the purple sweet potato flour. The best treatment was shown by the addition of 15% shrimp protein hydrolyzate, characterized by the dark purplein appearance, less attractive, intact, less neat and dry texture, very smooth, compact and produces a very fragrant aroma specific to rebon shrimp. The best product was shown by the scoreof the consistence 6.1; the aroma 7.1; and the texture8.1; meanwhile the proximate composition was shown by the content of water 6.31%; ash 4.02%; fat 0.84%; protein 16.54%, and carbohydrates 72.28%. The quality of the product was appropriate to Indonesian Quality Standard required forsweet potato flour. Key words: modified flour, protein hydrolyzate, sweet potato,rebon shrimp
STUDI PENERIMAAN KONSUMEN BAKSO FILLET IKANYANG DIFORTIFIKASI DENGAN TETELAN IKAN PATIN (Pangasiushypophthalmus) Fitri Yanti; Dewita Dewita; Sumarto Sumarto
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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ABSTRAKPenelitianinibertujuanuntuk mengetahui tingkat penerimaan konsumen terhadap bakso fillet ikan yang difortifikasi dengan tetelan ikan patin.Metodepenelitian yang digunakansecaraeksperimen, yaitumelakukanpembuatanbaksodenganpenambahan tetelan ikan patin dengan jumlah berbeda.PenelitianinimenggunakanRancanganAcakLengkap non faktorialdengan 4 tarafperlakuanyaitu tanpa tetelan, fillet 100% (B0), campuran tetelan 10% dan 90% fillet (B1),campuran tetelan15% dan 85% fillet (B2), dan campuran tetelan20% dan fillet 80% (B3).Hasilpenelitianmenunjukkanperlakuan terbaikyaituperlakuanbakso ikan dengan campuran tetelan10% dan 90% fillet (B1) dengantingkatpenerimaankonsumen82,09%. Karakteristikbaksoikanpatindengan campuran tetelan 10% dan 90% (B1)  memiliki produk berwarnaabu-abusedikitpucat; bakso ikan beraroma khas ikan patin; memiliki rasa khas bakso ikan patin dominan; serta teksturbakso kenyal dan kompak. Bakso ikan patin memiliki kandungan air 75,63%, abu3,90%, protein 10,63%, danlemak8,46%.Kata kunci: Bakso, Fortifikasi,Tetelan
THE EFFECT OF THE FILLET THICKNESS ON THE SMOKED TUNA (Euthynnus sp.) FILLET QUALITY AND STABILITY DURING STORAGE IN COLD TEMPERATURE (5 ± 2 0C) Ansyor Refinal Fadilah Nasution; Tjipto Leksono; Bustari Hasan
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
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ABSTRACT             This study aimed to determine the effect of thickness on the quality and stability of smoked tuna (Euthynnus sp) fillet during storage in cold temperature (5 ± 2 oC). The treatment conducted was immersing tuna fillet in a liquid smoke solution at a concentration of 4% for 60 minutes at varied thickness (1, 1.5, and 2 cm) and then stored them in a refrigerator for 0, 2, 4, and 6 days. The results showed that the thickness of tuna fillet had an effect on the organoleptic value (appearance and odor), chemical value (pH and TMA) and also the total bacteria number (TPC). The best quality of the liquid smoked tuna fillet was shown by the thickness of 1.5 cm. After stored for 4 days, the best quality tuna fillet was also showing the highest value of appearance at 6.5, with the characteristics of white meat and red meat is less bright, clean, neat, not damaged; the value of odor 6.6, characterized by the specific smoky aroma; and the value of texture 6.4 with characteristics quite elastic, slightly soft and compact. The chemical characteristics was showing the value of pH 6.1, Trimethylamine 2.97 mgN / 100g, water activity 0.74, and the total number of bacteria 9,4x103 cfu/g, after stored for 6 day.Keywords: fillet, thickness, cold temperature (5 ± 2 0C)
The Influence of Floating Net Cages on Trophic state Levels around Dam Site Koto Panjang ReservoirKampar Regency, Riau Province Sitohang, Dohar; Dahril, Tengku; Simarmata, Asmika Harnalin
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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ABSTRACTFish cultivation activities in floating net cages produce uneaten feed and metabolic wastes. This study aims to know to know the effect of floating net cages (KJA) on the level of trophic state of the waters around the Dam Site of Koto Panjang Reservoir.Sampling was carried out at three stations, namely station 1 (less KJA), station 2 (moderate KJA), and station 3 (full KJA). Sampling was done 3 times once/week. Water quality parameters measured are temperature, transparency, pH, dissolved oxygen, CO2,total P, chlorophyll-a, and nitrate.The results shown that the average concentration of Total P : 0.27 to 0.33 mg/L, chlorophyll-a concentrations ranged : 2.76 to 16.31 µ/L, and transparency  ranged : 99-123 cm. temperature : 29-32.33 ° C, pH : 5-6, dissolved oxygen : 4.47-6.99 mg/L, CO25.32-15.98 mg/L, and nitrate concentration : 0.04-0.08 mg/L.The floating net cages have affected the concentration of Total P, chlorophyll-a, and nitrate. The two way ANOVA statistical test on the concentration of Total P, chlorophyll-a, and nitrate was not significantly different between stations and over time. TSI (State Trophic Index) value: 63.08-68.69. Based on TSI value,  the waters around Dam Site of  Koto Panjang Reservoir can be categorized as moderate  to eutrophic.Keywords: TSI (StateTrophic Index), Floating net cage, Water Quality,  PLTA Koto Panjang  Reservoir, Eutrophic.
Status Trofik Perairan Universitas Riau Provinsi Riau Berdasarkan Trophic state index (TSI) Irfan Anggriawan; Tengku Dahril; Asmika H Simarmata
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
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AbstractSeveral activities in the waters around the University of Riau provide input of organic and inorganic materials which have an impact on water quality including nutrient concentrations in the waters. This research has conducted from June to July 2020. The study aim to know  the trophic status of the waters around the Riau University campus based on the Trophic State Index (TSI).  Sampling was carried out on the surface (0.5 m) waters,once/week, durung 2 weeks.  Water quality parameters measured were transparency, total P, and chlorophyll -a, where as supporting water quality parameters such as temperature, pH, and dissolved oxygen (DO). The results shown transparency ranged 34 - 83.5 m, Total P ranged 0.301 - 0.599 mg / L, and chlorophyll-a ranged  0 , 56 - 5.03 µg / L. temperature ranges 30.3 - 31 0C, pH 6, and DO ranges  4.966 - 5.64 mg / L, and TSI value ranged  58,13 - 70,14.  Based on data obtained, it can be concluded that the trophic state of  waters around the Riau University can be category mild eutrophic to severe eutrophic. Keywords: Water quality, Carlson 'Trophic State Index, Mild Eutrophic to severe Eutrophic Riau University
ORGANOLEPTIC QUALITY CHARACTERISTICS OF BIANG FISH CRACKERS (Setipinna sp) USING DIFFERENT BINDER Al Habib Septindri; Syahrul Syahrul; 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 characteristics of the organoleptic quality of biang fish (Setipinna sp) crackers with a different binder (sago and tapioca). An organoleptic assessment was carried out using a hedonic quality test with a treatment scale of 3 - 9, with 25 panelists being somewhat trained. The method used is experimental, namely conducting experiments on the processing of biang fish crackers with different binders. The design used was a non-factorial Completely Randomized Design (CRD) with 4 treatment levels: wheat flour 500 gr (control / F1); tapioca 400 gr + wheat flour 100 gr (F2), sago 400 gr+ wheat flour 100 gr (F3), and a combination of sago 200 gr, tapioca 200 gr, and wheat flour 100 gr (F4). The results of the organoleptic analysis showed that the F1 treatment was the best treatment with a white appearance (8.48), a distinctive aroma of biang fish meat (7.56), no fish taste with a little flour (7.88), and a crunchy texture (7.73). Keywords: Biang fish, crackers, organoleptic 

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