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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
 284   285   286   287   288 
THE EFFECT OF ADDING CARRAGEENAN WITH DIFFERENT CONCENTRATIONS ON CHARACTERISTICS OF REBON SHRIMP SAUSAGE (Acetes sp.) Triwandra Yolafitra; Desmelati Desmelati; Sumarto Sumarto
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  This study aimed to determine the effect of adding carrageenan with different concentrations on the characteristics of rebon shrimp sausage and to determine the best concentration of carrageenan used in making rebon shrimp sausage. The research method was experimental using a non-factorial Completely Randomized Design, with 4 levels of treatment, namely different carrageenan concentrations, 0% (K0), 1% (K1), 2% (K2), 3% (K3). The parameters tested were sensory analysis, proximate analysis, and physical analysis. The study showed that the addition of carrageenan to rebon shrimp sausage had a significant effect on sensory analysis (texture), proximate analysis (water content, ash and carbohydrates), and  physical test of rebon shrimp sausage (gel strength and elasticity). The best addition of carrageenan to rebon shrimp sausage was a concentration of K3 (3%) with sausage characteristics which included appearance (less bright color), aroma (specific strength of rebon shrimp), texture (solid, compact and quite elastic), taste (specific strength of rebon shrimp) with moisture content of 50.07%, protein 22.32%, fat 2.56%, ash 4.50%, and carbohydrates 20.55%, gel strength 1325.3 gf and elasticity 68.17%. Keywords: carrageenan, rebon shrimp, sausage. 
ORGANOLEPTIC QUALITY CHARACTERISTICS OF RISSOLE FROM BY-PRODUCTCATFISH FILLET PROCESSING (Pangasius hypophthalmus) Melania Syahada; Dewita Dewita; Desmelati Desmelati
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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ABSTRACTThis study aimed to analyze the effect of adding catfish fillet by-products on the organoleptic quality characteristics of rissole. The research method was the experiment using a non-factorial Complete Randomized Design (CRD) with 4 levels of treatment, namely R0 (without a by-product of catfish fillet), R1 (250 grams by-product of catfish fillet), R2 (500 grams by-product of catfish fillet), R3 (750 grams by-product of catfish fillet). The tested parameters performed were organoleptic analysis (appearance, odor, taste, and texture) and proximate analysis (moisture content, ash content, protein content, and fat content). The results showed that the addition of catfish fillet by-products had a significant effect significant (p<0.05) on the quality characteristics of rissole. (R1) 250 grams was the best treatment with the characteristics of intact, attractive rissoles, and a brownish yellow color appearance, has a distinctive scent of rissoles with a hint of fish; a specific taste typical of the rissole and catfish, and distinctive taste of fish, tasty, good flavor; and the texture is compact and crispy. Furthermore, proximate value of R1 was 53,80% moisture content, 1,37% ash content, 6,93% protein content, and 3,71% fat content.Keywords: by-product, characteristics, rissoles, scrape meat.
PROXIMATE ANALYSIS ON PROTEIN OF SEA CUCUMBER (Paracaudina australis) WITH DIFFERENT BASE pH TREATMENT Triatma Putri; Mirna Ilza; Rahman Karnila
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             Sea cucumber (Paracaudina australis) is a marine organism with low economic value. Sea cucumber has many health benefits because it contains 17 amino acids, 9 of them are essential amino acids and 8 non essentials. One of the ways to obtain a protein in pure form is by making protein isolate. The purpose of this study is to know the effect of different base pH treatment towards proximate analysis of sea cucumber protein isolate. The result shows that different pH alkali gives different proximate result whereas pH 12.5 produce the highest protein content which is 10.19% and the lowest water content which is 93.57%. Keyword: Protein isolate, Proximate, Sea Cucumber
ACCEPTANCE AND SHELF LIFE OF PATIN NUGGET (Pangasius sp.) FORTIFIED WITH MORINGA LEAF FLOUR (Moringa oleifera) Naomi Magdalena Simatupang; Syahrul Syahrul; Tjipto Leksono
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTMoringa leaves are leaves that have good nutritional content, Moringa leaves have been scientifically proven to be a source of nutraceuticals in amounts that exceed other plants.Fortification is an effort to improve the nutritional quality of food (food) by adding one or more certain micronutrients to the food. The purpose of this study was to determine the level of consumer acceptance, the best treatment and also changes in the quality of catfish nuggets fortified with moringa leaf flour in cold storage (50C).. The research method used is an exploratory method, namely conducting experiments for fortification of Moringa leaf flour in processing catfish nuggets using four treatments, namely without Moringa leaf flour (0%), Moringa leaf flour (1%), Moringa leaf flour (3%)  and Moringa leaf flour (5%), then each treatment was tested using an organoleptic test and the results were tested descriptively. The results showed that the second treatment was the best formulation and after being tested on the product for 14 days got the best results on day 7, with organoleptic values of appearance (3,68), aroma (3,76), taste (3,6), texture (3,28), water content 50,51 %, total plate number 3,2 x 104 colonies/g and total volatile base nitrogen (TVB N) 0,84 N mg/100 gr. The results of the tests carried out on catfish nuggets fortified Moringa leaf flour have met the quality requirements of fish nuggets according to SNI 7758:2013.Keywords ; cold storage, fish nuggets, moringa leaves, fortification.
UTILIZATION CHITOSAN OF FRESH WATER LOBSTER (Cherax quadricarinatus) SHELL AS PRESERVATIVE IN CATFISH (Pangasius pangasius) MEATBALL Sitti Halimah; Desmelati Desmelati; Suparmi Suparmi
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`              This study aims to determine the effect of soaking chitosan of freshwater lobster shell on the characteristic and quality of catfish meatball during storage. The research method used was an experiment by application chitosan of freshwater lobster shell as a preservative in catfish meatball. The treatment given was the concentration of chitosan from fresh water lobster shells with a level of 0% (K0), 1% (K1), 3% (K2), 6% (K3) and as a group was storage time with time intervals of 0, 3, 6 and 9 days in 60 minutes of immersion. Parameters analyses were observed for organoleptic, pH, TPC (Total Plate Count) and proximate analysis including water, protein and fat content. Based on the result obtained that K3 treatment was the best treatment for a appearance value (8.52) with the criteria was a regular round shape, uniform, not hollow and creamy white color; odor value (7.91) with criteria not fishy smell and fish balls specific; taste value (8.03) with good and dominant fish taste; texture value (7.71) with the criteria of dense, compact and slightly chewy texture. The pH value of 5.96 and the TPC value of 4.7x104 Cfu/gr. The results of the proximate analysis of water, protein and fat content were 63.64%, 17.80% and 1.97%.Keywords: preservative, chitosan, catfish meatball
SENSORY ANALYSIS OF PELL-OFF FACE MASK FROM Chlorella sp. POTENTIAL AS AN ANTI-AGING Vivi Alfionita; Dian Iriani; N Ira Sari
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            This research aims to determine the sensory quality (color, texture, odor) of peel-off facial masks that have the potential as anti-aging with a concentration of powdered Chlorella sp. different. The methode used in this research was experimental methode with 4 levels of treatment, MC0 0% Chlorella sp. (0 gram), MC1 0,4% Chlorella sp. (0,63 gram), MC20,5% Chlorella sp. (0,78 gram), dan MC3 0,6% Chlorella sp. (0,93 gram) and three replicates. Total experimental units were 12. The results showed that the best color and odor treatment was MC3 0,6% Chlorella sp. (0,93 gram) with a value of 8,28 and 7,37, but the highest texture value was in the MC0 0% Chlorella sp. (0 gram) with value of 7,83. Keywords: Chlorella sp., peel-off facial masks, anti-aging.
EFFECT OF THE ADDITION OF Chlorella sp FLOUR ON THE ORGANOLEPTIC VALUE OF BOBA (Tapioca pearl) Sahrul Sahrul; Suparmi Suparmi; Dahlia Dahlia
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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ABSTRACTBoba is a common chewy black ball with a diameter of 1 cm made from cassava starch and is often used as a mixed ingredient in milk and tea drinks. This study utilized Chlorella sp. flour, rich in nutrients as an additive in the processing of boba. The purpose of this study was to determine the effect of the addition of Chlorella sp flour on organoleptic value of boba.  This study used an experimental method, namely producing boba with the addition of Chlorella sp flour., which consisted of 4 levels of treatment, namely: BC0 (control), BC1 (1 gram), BC2 (2 grams), and BC3 (3grams) The treatment was repeated 3 times. The tested parameters were organoleptic (hedonic test).  From the research based on organoleptic test BC2 was the best treatment with the number of panelists against boba as many as 79 panelists, and the percentage value was 98.75% with the characteristics of brown boba, chocolate aroma with a slight leaf aroma, chewy texture, and slightly bitter taste.Keywords: Boba; Chlorella sp.; Organoleptic
MAKING LIQUID ORGANIC FERTILIZER WITH DIFFERENT FORMULATION FROM WASTE PATIN FISH INSTAL Rosiska Banjarnahor; Tjipto Leksono; Syahrul Syahrul
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT            Liquid organic fertilizer is a solution that comes from the decomposition of organic materials derived from plant residues, animal waste, and humans which contain more than one nutrient element. The purpose of this study was to determine the effect of fermentative microbes (EM4) and molasses with different formulations on the fermentation of catfish offal waste (Pangasius sp.) The research method was an experimental method, namely directly with a completely randomized design (CRD) non-factorial with the treatment namely addition of 0 ml (0%) EM4 + 60 ml (30%) Molasses (K1); 60 ml (30%) EM4 + 0 ml (0%) Molasses (K2); 40 ml (20%) EM4 + 40 ml (20%) Molasses (P1); 60 ml (30%) EM4 + 60 ml (30%) Molasses (P2);80 ml (40%) EM4 + 80 ml (40%) Molasses (P3). Parameters observed were pH, sensory form and the total number of lactic acid bacteria. Values that can be concluded the addition of fermentative microbes (EM4) and molasses with different formulations can be concluded that the best value of the length of fermentation is pH (Degree of Acidity) on day 14 with a sensory form of a white layer on the surface, a characteristic odor, and fertilizer that is suitable for use. The resulting product was brownish yellow and the best number of lactic acid bacteria in K2 treatment was 2,08 × 104cfu/g.Keywords: EM4, Liquid organic fertilizer, Molasses
THE EFFECT OF EXTRACTION TIME ON THE YIELD OF FISH OIL MACKEREL TUNA (Euthynus affinis) EXTRACTED WITH WET RENDERING METHOD M.Halim M.Halim; Mirna Ilza; Andarini Diharmi
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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ABSTRACTExtraction is one way to produce fish oil. One of the extraction methods to get fish oil is wet rendering. The extraction time can affect the yield. This study aimed to determine the appropriate length of time using extraction by wet rendering of the resulting yield value. The research method  was an experimental method using a non-factorial complete randomized design. The treatments consisted of extraction time, namely P1 (30 minutes), P2 (40 minutes), and P3 (50 minutes) at 70oC. The analyzed parameter  was yield. The obtained results were the yield of tuna fish oil at 30 minutes (20.92%), 40 minutes (24.32%), and 50 minutes (26.17%). The highest yield of tuna fish oil was at 50 minutes. The length of time for tuna fish oil extraction affected the oil yield obtained. Keywords: extraction, time, wet rendering, yield 
THE EFFECT OF ADDING THE AMOUNT OF DIFFERENT DADIH ON THE ORGANOLEPTIC QUALITY OF TILAPIA (Oreochromis niloticus) BEKASAM Cindi Harta Yuliana; N Ira Sari; Tjipto Leksono
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                  Bekasam is a fermented fish product that has a salty and sour taste. Bekasam which is processed spontaneously is made by adding salt and carbohydrates (white rice). Dadih can be added to increase the number of lactic acid bacteria in the bekasam. The purpose of this research was to determine the effect of increasing the amount of different dadih in tilapia fish bekasam on the organoleptic quality. The method used in this research is exploratory and the results were analyzed descriptively. The treatments included D0 (without addition of dadih), D5 (addition of 5% dadih), D10 (addition of 10% dadih) and D15 (15% addition of dadih). The addition of dadih in sequence gives an odor value of 5.9; 7.9; 7.5; 7.2; taste 5.2; 8.0; 7.5; 6.9; texture 5.9; 7.4; 7.6; 7.7 and appearance 4.8; 7.7; 7.4; 6.5. The panelists liked the tilapia fish bekasam with 5% dadih addition, which was indicated by the characteristic fragrant odor, sour and alcoholic odor typical of the bekasam, the specific taste of the bekasam, salty and sour, chewy, soft texture, soft flesh and attractive appearance, slightly bright yellowish color. Keyword: Bekasam, Dadih, Organoleptic, Tilapia 

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