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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
 261   262   263   264   265 
THE USING OF DIFFERENT EXTRACTION TIMESON THE ANTIOXIDANT ACTIVITY OF SEA CUCUMBER (Paracaudina australis) WITH FRAP METHOD Putri, Dea Arsifah; Sukmiwati, Mery; Karnila, Rahman
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               This study aimed to determine the effect of different extraction times on the antioxidant activity of Sea Cucumbers (Paracaudina australis). The used methode was an experimental method with a completely randomized concoctions design (CRD). Consisting of 3 treatments levels namely T2(extraction time for 48 hours), T3(extraction time for 72 hours), T4(extraction time for 96 hours). This research consisted of 2 stages, namely 1) preparation of  sea cucumber raw materials, 2) Extraction by maceration method of sea cucumber flour. The tested parameters were yield, identification of secondary metabolites (phytochemicals) and antioxidant activity test of sea cucumber concentrates. The results showed that the amount of sea cucumber  concentrate produced with extractions times had different amounts, namely as follows: T47.90%, T37.46% and T27.29%. The most optimal maceration time to obtain concentrate was T4(7.90%). The results showed that the secondary metabolites on Sea Cucumbers  included steroids, saponins, alkaloids, phenolics and flavonoids. Keywords: Antioxidants, Extractions, Sea Cucumbers, Secondary Metabolites.
Identification of the Type and Density of Water Plants in Teluk Petai Lake, Buluh Village, Siak Hulu District, Riau Province Devi, Fransiska Rivana; Efawani, Efawani; Eddiwan, Eddiwan
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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AbstractTeluk Petai Lake is one of the oxbow lakes in the Buluh Nipis Village. This lake is inhibited by various types of aquatic plants and they almost cover the surface of the lake. A study aims to understand the types and density of the aquatic plants was conducted from October to November 2020. A survey method was applied.   Aquatic plant samplings were conducted 4 times, within a month period. The plants collected were then identified based on Van Steenis (1981). Results shown that there were 7 species of aquatic plants present and they are belonged to 5 classes and 7 families. They are Eichhornia crassipes, Ipomoea aquatica, Salvinia natans, Myriophyllum spicatum, Polygonum sp., Paspalum commersonii and Heminthus micranthemoides. The most common plant is Eichhornia crassipes (23-31 organisms/m2) with relative density ranged from 27.87 to 42.04 %. While the rarest was Paspalum commersonii (17.2 organisms/m2) with relative density 21.00 % and biomass (12,6-25,4 g). In general, the relative density of the aquatic plants in Teluk Petai Lake can be categorized as rare to moderate.Keyword: Oxbow Lake, Riparian Plant, Eichhornia crassipes
CHEMICAL ANALYSIS AND CHARACTERISTICS OF VANNAME SHRIMP (Litopenaeus Vanname) CARAPACE FLOUR Mhd Asrel Ahmad; Rahman Karnila; Edison Edison
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
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ABSTRACT                 Vanname shrimp is one type of shrimp that is widely consumed by the public because it has high nutritional value. This study aims to determine the proportion and proximate chemical composition of vanname shrimp carapace flour. This research method consists of two stages, namely: 1) Preparation of making vanname shrimp carapace flour, 2) Proximate analysis of vanname shrimp carapace flour. The parameters measured in the first stage are the calculation of the proportion value of the body part of the vanname shrimp and the second stage is the calculation of water, ash, protein, fat and carbohydrates content. The results of this study were the calculation of the proportion value of vanname shrimp body parts as follows: 75.10% meat, 15.23% head and 10.75% skin. Proximate chemical composition of vanname shrimp carapace flour is as follows: water content 10.46% (WW), ash content 32.32% (DW), protein content 38.38% (DW), fat content 1.95% (DW) and carbohydrates content 2.75% (by different).Keywords: vanname shrimp, proportion, carapace flour, proximate.
SWIMMING SPEED KAPIEK FISH (Barbodes schwanenfeldii) IN CURRENT TANK (FLUME TANK) USING CURRENT AND IN AQUARIUM WITHOUT CURRENT Safitri, Gita Nur; Nofrizal, Nofrizal; Syaifuddin, Syaifuddin
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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AbstractThis Research was conducted on 15-30 Mei 2021 in the Laboratory of Fishing Gear Materials of Faculty of Fisheries and Marine, University of Riau. The method that used in this research was experiment method in laboratory by testing directly to the samples, the number of the samples used were 30 fish with 9-12 cm overall body length (average of 9,00 cm) with standard deviation ± 0,6977 cm. The testing results show that the normal swimming speed of kapiek fish (sustained swimming speed)< 3,21FL/sec. Maximum sustained swimming speed is 3,21 FL/sec, Prolonged swimming speedof kapiek fish range from 3,21 – 11,66FL/sec, burst swimming speed11,66FL/sec. Swimming speed and swimming endurance of kapiek fish (Barbodes schwanenfeldii) has negative correlation with strong value (R2 = 0,3415). Based on the results it proves that the endurance of fish swimming will decrease at high swimming speeds, in otherwise if the swimming speed is high, the endurance of swimming will decrease.The swimming speed of fish in the flume tank is 14,82 FL/second while the swimming speed of fish in aquaerium is not up to 14 FL/second. So it shows that the swimming speed of fish in the aquarium is lower or below the flume tank.Key word : Swimming Speed, Swimming Endurance, Kapiek fish
ANALYSIS OF TOTAL OIL CONSENTRATION IN THE WATERS OF PELINTUNG INDUSTRIAL AREA Riska Khaironisa; Irvina Nurrachmi; Syahril Nedi
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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AbstractThis research was conducted in July 2020 in Pelintung Dumai Waters. The purpose of this study was to determine the total oil concentration in the waters of the Pelintung Industrial Area. The method used is a survey method which is conducted at 4 stations. Total oil concentration samples were analyzed by gravimetric method. Based on the results of the study, the highest oil concentration was in the Pelintung Industrial Area waters (station III), namely 0.3245 ppm and the lowest concentration was in the mangrove forest area (station IV), namely 0.0738 ppm. The results of the Anova test carried out on the total oil concentration value between research stations obtained p value (0.019) <0.05. This shows that the total oil concentration between research stations is different.Keywords: Pelintung Village, Oil
THE EFFECT OF SUBSTITUTION OF WHEAT FLOUR TO SEAWEED FLOUR (Eucheuma cottonii) ON THE QUALITY OF PIE CUP DURING COLD STORAGE (50C) Laura Armanda; Syahrul Syahrul; Tjipto Leksono
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 substitution of wheat flour to seaweed flour (Eucheuma cottonii) with various concentrations on the quality of pie cup during cold storage.The research method used was a non factorial randomized block design (RBD) with 6 levels, namely: seaweed flour F0 (0%), F20 (20%), F40 (40%), F60 (60%), F80 (80%), and F100 (100%).Meanwhile, as a block was the storage time, namely 0, 7, 14, and 21 days.The results showed that the substitution of seaweed flour 20% (F20) gave the best results with the characteristics of intact appearance, neat, bright brown color (8.0), specific aroma of pie cup (6.9), savory taste (7.8),and crunchy texture (7.8) with a moisture content value of 1.84%, fiber content 0.12%, and a total plate number of 2.95 x 103 cfu/g for 14 days of storage.Keywords: Seaweed, Flour, Pie skin
EXTRACTION AND IDENTIFICATION OF SECONDARY METABOLITE COMPOUNDS OF SEA CUCUMBER (Stichopus ocellatus) Sherrin Sherrin; Mery Sukmiwati; Mirna Ilza
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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ABSTRACTStichopus ocellatusis one kind of sea cucumbers, invertebrate animals, there were widespread in Indonesian waters. The sea cucumbers in this study were taken from Lengkang Island, Batam. This study aimed to find out the secondary metabolite compounds in sea cucumber extract. This research was conducted through several stages, namely sea cucumbers extracted using maceration method with ethanol solvents for 3 x 24 hours with different sample and solvent comparisons (1:1, 1:3, and 1:5). Identification was carried out by observingthe color reactions, precipitation, and froth. The result showed that the extract obtained was characterized like a viscous extract with yellow-brown color and fishy smell. The yield of sea cucumber extract produced by using those each solvent ratio were 1.46%, 2.37%, and 3.33%, respectively. Secondary metabolite compounds identified in sea cucumber extract were alkaloids, phenolics, and saponins.Keywords: Sea Cucumbers, Extraction, Metabolite Compounds, Yield
STUDY ON THE CONSUMER ACCEPTANCE OFDIM SUM OF FISHERIES PRODUCTS (Squid and White Shrimp) Esti P. Sari; Dewita Dewita; Dahlia Dahlia
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 aims to determine the study of consumer acceptanceof fishery dim sum (squid and white shrimp). The method used was experimental, by comparing the dim sum of squid (Loligo sp.) With white shrimp dim sum (Litopenaeus vannamei). This research was conducted to test organoleptic (appearance, aroma, taste and texture) and proximate analysis (moisture, protein, ash and fat content) of the resulting dim sum products. Based on the observed parameters for squid dim sum and white shrimp dim sum, the best preference test is in treatment A2 (white shrimp dim sum) with consumer preference level of 100% from 80 panelists with attractive characteristics of bright white and slightly clean appearance. yellowish, more distinctive taste of shrimp dim sum, specific aroma of shrimp and soft texture. The average value of the organoleptic assessment on A2 treatment is Fine 8.21, aroma 8.11, taste 8.38 and texture 8.26 and the resulting proximate analysis is the water content of 59.34%, protein content 33.65 %, ash content 1.31% and fat content 1.70%. Keywords: Dim sum, squid, white shrimp,Organoleptic, Parameters, Proximate 
SENSORY QUALITY OF DRIED NOODLES MADE WITH THE ADDITION OF FRESH MUSSEL MEAT (pilsbryoconcha sp.) DIFFERENT TREATMENT Giffar Ali Firmansyah; Bustari Hasan; Dian Iriani
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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Abstract       This study aims to evaluate the sensory qualities of dried noodles of freshwater mussel (kijing) made from fresh meat, boiled meat and a mixture of fresh and boiled meat. The research method used is an experimental, namely the processing of dried mussel noodles made with the addition of mussel meat with different treatments. The design used was a one-factor Completely Randomized Design (CRD), with 4 levels, namely: without the addition of mussel meat (Mo), the addition of 100 g of fresh mussel meat (M1), the addition of 100 g of boiled mussel meat (M2), and the addition of mixed meat (50 g fresh meat and 50 g boiled meat) (M3). Based on the research, the addition of mussel meat can increase the appearance value of mussel dried noodles but has no effect on the aroma, taste and texture of the mussel noodle produced. The value of appearance, aroma, taste and texture of kijing dried noodles was not significantly different between those made from fresh meat, boiled and a mixture of fresh and boiled meat. Dried noodle of kijing made with the addition of boiled meat (M2) was most preferred by consumer acceptance. However was not different among treatment.Keywords: mussel, mussel dried noodle, sensory quality
CHEMICAL CHARACTERISTICS OF CO-DRIED SILAGE FLOUR PATIN FLOUR (Pangasius hypophthalmus) WITH RICE IMMEDIATION AND DRY KNOWLEDGE Era Yuliana; Bustari Hasan; Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
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 AbstractThe catfish offal is taken from the catfish processing unit in one of the catfish processing centers in the village of Koto Masjid, Riau. The sample was taken to the laboratory and processed into silage, added 15% molasses by weight of the sample and fermented for 14 days (pH ± 4). Silage was mixed-dry with rice bran and dry tofu dregs and oven for 23 hours at a temperature (55oC) and evaluated for physical characteristics (color, aroma and texture), proximate composition (moisture content, protein content, fat content and ash cadar), NPN (Non protein nitrogen), amino acids, and pH. Rice bran silage flour contains lower levels of protein, water content, NPN and amino acids than dry tofu dregs silage flour, higher fat and ash than dry tofu dregs silage flour. Silage flour mixed with dry rice bran is darker brown , the aroma is less sharp, the texture is rough, the water content is 4.32%, the protein content is 30.06%, the fat content is 14.20%, the ash content is 19.44%, the NPN content is 20.88%, and the amino acid is 10.778%. While the SA silage flour is light brown, has a sharp acidic aroma, smooth texture, water content of 5.21%, protein content of 35.25%, fat content 13.14%, ash content 10.35%, 23.40% NPN content, amino acids 11,225%.Keywords: Silage flour, rice bran and dry tofu dregs

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