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INDONESIA
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
 280   281   282   283   284 
LOCATION SELECTION STUDY FOR THE FISH LANDING BASE IN KESUMA VILLAGE PANGKALAN KURAS SUB-DISTRICT PELALAWAN DITRICT RIAU PROVINCE Herlina, Cici; Isnaniah, Isnaniah; Syaifuddin, Syaifuddin
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABCTRACTThis study aims to determine the location of fish landing sites that are better and more precise than platforms managed by toke or fish collectors which are usually used as landing sites for the catches of fishing communities around Kesuma Village. This research activity was carried out in December 2019. Data collection was carried out in Kesuma Village, PangkalanKuras District, Pelalawan Regency, Riau Province. The method used is the servei method with the number of respondents as many as 7 ship owners with census sampling.The results showed that the landing site A is the best location to be recommended in planning the construction of fish landing sites. Pelantar A with the highest total final score of 236.21 points, which means that the specified criteria parameters such as technical condition, fishery potential, socio-economic community and infrastructure have been met. Judging from the data obtained, the type of port that is suitable to be built at the port location A is a type D fishing port, namely a fish landing base (PPI).Keywords:Selection location, the fishing port, Kuala Terusan Villlage
BREAKING STRENGTH AND STRETCHING (Elongation) PINEAPPLE LEAF STRAP MADE BY TWISTING TECHNIQUE BY SOAKING BAY LEAF EXTRACT (Syzygiumpolyanthum Cindy Aldrina Anjella; Isnaniah Isnaniah; 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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                                      ABSTRAKThe location for taking pineapple leaves is in Kualu Nenas Village, Tambang sub-district, Kampar district. which aims to determine whether there is an effect on the breaking strength and elongation of the pineapple leaf rope when soaked with bay leaf extract, using the experimental method, namely making the pineapple leaf rope by twisting it and testing its breaking strength. The results showed that the value of the breaking strength of the pineapple leaves before and after the bay leaf extract was soaked was 1.25 kgf and 2.02 kgf. For the value of the elongation of the pineapple leaf rope before and after soaking the bay leaf extract, they were 18 mm and 17.1 mm, respectively. Based on these results, it can be concluded that the breaking strength of the pineapple leaf rope soaked in bay leaf extract is higher than that of the pineapple leaf rope that is not soaked in bay leaf extract. However, for the elongation value of the pineapple leaf rope before soaking the bay leaf extract was higher.Keyword: Pineapple, breaking strength and elongation of the rope
COMPOSITION OF AMINO ACID HYDROLYZATE PROTEIN FROM SEA CUCUMBERS (Paracaudina australis) WITH THE ADDITION OF THE ENZYME ALKALASE Antonius Zulqaiman; Rahman Karnila; Mery Sukmiwati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT            Berunok sea cucumber is one of the typical marine biota on Karimun Island that has not been utilized optimally, even though the berunok sea cucumber has a high protein content, which is 6-70% in dry conditions, and is thought to be composed of several specific amino acids. Therefore, the sea cucumber has the potential to be used as a raw material for protein hydrolyzate. The hydrolysis process in the manufacture of hydrolysates more often uses enzymes, because it is safer and more profitable, one of which is the alkalase enzyme. This study aims to determine the composition of amino acids contained in the hydrolyzed sea cucumber protein with alkalase added. The research method used is experimental by conducting a series of experiments. This research consisted of 3 stages, namely: 1) making sea cucumber flour, 2) making protein hydrolyzate, and 3) amino acid analysis. Parameter analysis of this study is the analysis of amino acids. The results showed that the hydrolyzed sea cucumber protein with alkalase added to 17 types of amino acids, consisting of 9 essential amino acids and 8 non-essential amino acids. Keywords: berunok sea cucumber, protein hydrolyzate, alkalase enzyme, amino acid
STUDY ON UTILIZATION OF THE SASAK FISH LANDING BASE FACILITY, PASAMAN BARAT DISTRICT WEST SUMATRA PROVINCE Pipit Yerma Yernis; Syaifuddin Syaifuddin; Romie Jhonnerie
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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                                                    Abtract            This research was carried out in June 2019 at the Sasak Fish Landing Base, West Pasaman Regency, West Sumatra Province. The purpose of this study was to obtain information about the type of facility, condition of the facility, capacity, and to find out the level of utilization of the facilities that support the smooth operation of fisheries in PPI Sasak. The method used in this research is a survey method.            PPI Sasak is equipped with several facilities such as basic facilities, functional facilities and supporting facilities. The main facilities consist of a pier, port land, harbor pond, PPI road, functional facilities consist of TPI, PPI Sasak office, fish warehouse, ice warehouse, while supporting facilities consist of PPI Sasak official house and post guard. The activities at PPI Sasak are landing of catches, replenishment of supplies, repair and maintenance of fishing gear, mooring of fishing vessels and ship departure activities.            All of the facilities at PPI Sasak have been utilized and have been used according to their function. Of all the existing facilities, only the pier, port pool and TPI are calculated for their use. When viewed from the calculation of the level of facility utilization, it shows that the length of the pier for the loading dock is 30 m while the available wharf is 240 m with a utilization rate of 0.0843%. The required pool area from the results of the analysis carried out is 2,346 m2 with an available pool area of 800 m2 with a pool area utilization rate of 0.00293%. While the required pool depth is 1.6 m with the availability of a 3 m pool depth with a utilization rate of 0.5333%, while for the needs of TPI in PPI Sasak it is 291.6 m while the existing TPI area is 384 m, the percentage of utilization of TPI area is 0, 7593%.Keywords: Facilities, Study of Facility Utilization, PPI Sasak,
PHOTOCHEMICAL STUDY OF THE FRACINATION OF RED SEAWEED(Eucheuma spinosum) Wahyudi Wahyudi; Mirna Ilza Mirna Ilza; Andarini Diharmi
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             Seaweed or known as seaweed is one of the marine organisms that has the potential as a source of bioactive, food and medicine because it contains secondary metabolites such as flavonoids, alkaloids, phenols and so on. Seaweed was obtained from Moro Island, Riau Islands, this study aims to identify the type of compound content using phytochemical test analysis. The method used in this study is a qualitative test with several reagents such as reagentsmayer, dragendorf and Wagner,using several solvents such as methanol, n-hexane, ethyl acetate and butanol. This study consisted of several stages, namely: sample preparation, extraction, fractionation and qualitative test of the bioactive compound E. spinosum whichconsists of alkaloids, flavonoids, steroids/terpenoids, saponins and phenolics. Based on the results of the study showed that red seaweed E. spinosum has bioactive compounds contained in methanol extract, namely alkaloids, flavonoids, steroids/terpenoids, and saponins, in the n-hexane fraction there are steroids/terpenoids and saponins, in the ethyl acetate fraction there are alkaloids, flavonoids, steroids/terpenoids, and saponins, then in the butanol fraction there are alkaloids and steroids/terpenoids. Keywords: Photochemical, Fraksination, Seaweed
THE EFFECT OF ADDING Alpina galanga EXTRACT TO THE QUALITY OF FRESH MEAT Pangasius pangasiusDURING COLD STORAGE Dwi Wendra; Suparmi Suparmi; Sumarto Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022
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AbstractPangasius pangasius is a type of fish that is very popular with the public and has economic value. Fish meat is easy to decline in quality and needs safe handling to maintain its quality, one of which is with galangal extract. Galangal extract contains antibacterial compounds that can prolong the decay process which will be stored at cold temperatures. The purpose of the study was to determine the effect of galangal juice on the freshness level of fish. The experimental research method consisted of two stages, 1) making galangal extract, 2). Soaking fish meat with galangal juice. The design of this study was a non-factorial randomized block design consisting of four levels of treatment, namely N0 (0% galangal extract from fish weight), N1 (15% galangal extract from fish weight), N2 (30% galangal extract from fish weight), N3 (45% by weight of fish ginger juice) with each storage time is 0, 1, 3, and 5 days at a cold temperature (± 2°C). The test results obtained the best treatment, namely N1 wasable to inhibit the deterioration of the quality of catfish meat with an odor value (4.32) criteria for non-fishy odor, galangal flavored, and fresh odor criteria. Texture value (4.38) with the criteria of a slightly dry texture, a little soft, and still fit for consumption. Then the value of the highest proximate the treatment of N3 levels of protein, fat content, water content in succession is; (10.62%), (1.48%), and (72.79%). Meanwhile, the TVB value of 11 mg/N is still safe for consumption. The pH value of 6.24 and the TPC value of 2.7x103colonies/gram were still below the threshold of SNI 01-2729.2-2006 so that during 5 days of storage it was still suitable for consumption.Keywords: Catfish, Cold temperature, Extract galangal
EFFECT OF FEEDER WITH AQUAENZYM OF DIFFERENT FREQUENCY ON GROWTH AND SURVIVAL RATE OF RED TILAPIA (Oreochromis sp) WITH BIOFLOK SYSTEM Dwi Muhammad Lutfi; Mulyadi Mulyadi; Iskandar Putra
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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ABSTRAKThis research was conducted from July to Agustus 2019 in the Technical Services Unit (UPT) Pool and Hatchery, Faculty of Fisheries and Marine Affairs, Riau University, Pekanbaru. The purpose of this rate determine the frequency of feeding with aquaenzyme for the growth and survival of red tilapia (Oreochormis sp) with a biofloc system. The method used in this study is the experimental method using a Completely Randomized Design (CRD) of 1 factor with 4 levels of treatment and 3 replications. P1 : Frequency of feeding 2 times/day P2 : Frequency of feeding 3 times/day P3 : Frequency of feeding 4 times/day P4 : Frequency of feeding 5 times/day.The results showed that the best treatment was P2: frequency of feeding 3 times a day. Absolutegrowth weight was 10.86 grams, absolutegrowth length was 3.60 cm, specific growth rate was 3.53%, feed efficiency was 95.43%, survival rate (SR) was 91 %, water quality parameters temperature is 26-300 ͦ C, dissolved oxygen is 5.20-6.15 Keywords: Frequency,Aquaenzyme,Red Tilapia (Oreochromis sp)
CHARACTERISTICS OF PHYSICOCHEMICAL GELATIN OF SNAKEHEAD (Channa striata) FISHBONES EXTRACTION WITH BROMELAIN ENZYME Yuliana, Yuliana; Karnila, Rahman; Sukmiwati, Mery
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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ABSTRACTSnakehead fish is one of the fish that has many benefits, almost all parts of its body can be used,such as the bones. Fishbones are one of the raw materials for gelatin. This studyaimed to determine the effect of the use of bromelain enzymes on the characteristics of snakehead fishbone gelatin using a non-factorial completely randomized design (CRD) with 3 treatment levels, namely E1 (2% bromelain enzyme), E2 (4% bromelainenzyme) and E3 (6%bromelainenzyme). The parameters of analysisconsisted of yield, viscosity, isoelectric point, pH, and chemical composition (moisture, ash, and protein content). The results showed that the yield of gelatin extracted with the bromelainenzyme with concentrations of 2, 4, and 6% was 3.81-3.06%. Gelatin had a viscosity of 1.97-3.07 cP, its isoelectric point was at pH 7.5 with the lowest protein solubility, and the pH of gelatin ranges from 5.52 – 6.21. The chemical composition of snakehead fish bone gelatin contained moisture, ash, and protein content ranging from 4.08-7.45% (ww), 1.64-3.29% (ww), and 62.39-80.53% (ww). The best treatment of gelatin extraction with bromelain enzyme using concentration of 6% resulted in the highest yield of 3.56%, viscosity 2.06 cP, isoelectric point 8.77, pH 6.21 and protein 80.53%. Keywords:bone of snakehead fish, concentration of enzyme, gelatin
The Effect of Papain Enzyme Concentration on Protein Hydrolysate of Mackerel fish (Rastrelliger sp.) Reinhard Nuary M. Ambarita; Edison Edison; Mery Sukmiwati
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 study aimed to investigate the effect of different concentrations of papain enzyme and the best concentration to produce protein hydrolysate from mackerel fish. The research methods used were experimental and with non-factorial completely randomized design (CRD). The treatments used were different concentrations of papain enzyme,each  0% (P0), 12% (P1), 14% (P2), 16% (P3). The parameters tested were consisted of chemical composition, analysis of dissolved protein content using the Bradford method, and analysis of Non Protein Nitrogen (NPN). The chemical composition of mackerel produced is was 14.53% water content, 55.44% protein content, 5.02% ash content, and 14.85% fat content. The results of the analysis showed that the use of different concentrations of papain enzymes affected the protein hydrolyzate of mackerel.The papain concentration of 14% (P2) was the best concentration to produce protein hydrolysate of mackerel with a dissolved protein content of 0.7996 mg/ml and a value of Non Protein Nitrogen (NPN) of 7.2659 mg/ml. Keyword: Fish protein hydrolyzate,Mackerel, Papain Enzyme
STUDY OF FORTIFIED BISCUIT QUALITY WITH CATFISH’S (Pangasius sp) SWIM BLADDER FLUOR Joshbusst hamido; Dewita Dewita; Sumarto Sumarto
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 assess the quality of biscuits fortified with catfish swim bladder flour and to determine the amount of fish swim bladder flour with the best quality biscuits. The research method was carried out experimentally with the fortification of different fish swim bladder flour, with a completely randomized design (CRD) consisting of four treatment levels, namely: without the addition of fish swim bladder flour (To), addition of 5% fish swim bladder flour. (T1). , 10% (T2), and 10% (T3).Analysis of the parameters of the organoleptic biscuits, moisture, ash, protein, fat, and carbohydrate content. The results showed that the addition of catfish swim bladder flour affected the quality of the biscuits. The swim bladder flour 5% (T1) was the best treatment to produce the quality biscuits characteristics which had a pale yellow biscuit color, a distinctive biscuit aroma, a combination of sweet and savory flavors, and a crunchy texture; the moisture content of 5.95%, ash 1.01%, 23.54% fat, 6.30% protein, and 63.42% carbohydrates.  Keywords: biscuits, swim bladder, Pangasius sp

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