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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
 285   286   287   288   289 
BIOACTIVE COMPOUNDS AND YIELD OF RED SEAWEED (Eucheuma cottonii)) EXCTRACT Hotmeriah Padang; Mery Sukmiwati; Andarini Diharmi
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             Eucheuma cottonii  is one of algae that able to live on seawater and one of the biggest part of sea plantation. Tthis research was aimed to determine  bioactive compounds and yield of red seaweed extract (Eucheuma cottonii) from Jang village, Moro region, Tanjung Balai Karimun district. Research method was extracted red seaweed Eucheuma cottonii with using methanol solution. The analysis parameter was bioactive compound (phytochemical) and yield. Result analysis showed that from phytochemical test bioactive compound of Eucheuma cottonii extract was flavonoid, steroid and saponin. The yield extract was 2.22% Keyword: Eucheuma cottonii, extract, phytochemical, yield
CHARACTERISTICS OF PETIS CATFISH (Clarias batrachus) WITH DIFFERENT CONCENTRATIONS OF CORNSTARCH Willy Novfrendy Damanik; Mirna Ilza; Mery Sukmiwati
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               Petis is one type of processing that comes from fishery products. Petis is a processed product in the form of pasta which is quite attractive to the public, especially in Java and Madura. The purpose of this study was to determine the characteristics of catfish paste with different concentrations of cornstarch. The method used is the experimental method, the design used is a completely randomized design. With 4 treatments and 3 replications, namely giving cornstarch 0%, 3%, 5%, and 7%. The research method used is an experimental method with a completely randomized design. Parameters observed were organoleptic, yield, viscosity, pH, air, ash, and protein. The best organoleptic value obtained in the A3 treatment was by giving 5% corn flour, with the characteristics of dark brown appearance and no impurities; specific fragrant aroma of catfish petis, good taste, taste of catfish thick and homogeneous texture, and slightly soft. While the chemical properties of the highest water value was obtained in treatment A1 with a value of 48.70%, the highest value in treatment A4 with a value of 1.17%, and the highest protein value in treatment A4 with a value of 22.04%. As for the physical properties, the highest viscosity value was obtained in the A4 treatment with a value of 48.31 cps and a pH value between 5.81-6.15.  Keywords: catfish, cornstarch, petis.
Ilisha elongata) WITH DIFFERENT PACKAGING DURING STORAGE Gesang Nur Ikhlas; Sumarto Sumarto; Dewita Dewita
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 aims to determine the effect of the best packaging on the quality of shredded gizzard (Ilhisa elongate) during storage at room temperature. The research was carried out through the process of making samples, observing during the shelf life, namely chemical content testing and organoleptic testing. The treatment factors are Low Density Polyethylene (LDPE), High Density Polyethylene (HDPE), and Polypropylene (PP) packaging. The oranoleptic data were analyzed by ANOVA. The data that have a very significant effect are tested by the BNJ follow-up test. The results obtained from the 2 test parameters obtained the highest organoleptic (visual) value (8.74); highest organoleptic (scent) (8.74); the highest organoleptic (texture) value (8.70); the highest organoleptic (taste) value (8.86). Therefore, the use of different packaging has a significant effect on the quality of the fermented fish (Ilhisa elongate) during storage at room temperature.    Keywords : floss, ilisha, organoleptic
THE EFFECTS OF ADDITIONAL EEL TAILED CATFISH (Paraplotosus albilabris) PROTEIN CONCENTRATE ON THE QUALITY OF KEMOJO CAKES Desmita Sari; Dewita Dewita; Desmelati Desmelati
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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ABSTRACTThe research was carried out to determine the effect of additional eel tailed catfish (Paraplotosus albilabris) protein concentrate on the quality of kemojo cakes. The method used was a Completely Randomized Design (CRD) non-factorial with four treatment levels, which was the additional eel tailed catfish protein concentrate into kemojo cakes: without eel tailed catfish protein concentrate (P0), 5% of eel tailed catfish protein concentrate (P1), 10% of eel tailed catfish protein concentrate (P2), 15% of eel tailed catfish protein concentrate (P3). The treatment was 3 replicated, so there were 12 units of experimental units. The result of the study based on organoleptic tested, it was indicated that an additional 10% of eel tailed catfish protein concentrate in kemojo cakes (P2) was the best treatment with the value of appearance 6.95, flavor 7.35, texture 7.32, and taste 7.24. Based on the proximate analysis that P2 treatment contained water, ash, protein, and fat content of 5,97%, 1.93%, 15.42%, and 11.28%, respectively. Keywords: kemojo cakes, eel tailed catfish, fish protein concentrate
THE EFFECT OF ADDING RED SEAWEED (Eucheuma spinosum) PORRIDGE TO THE CHARACTERISTICS OF PEEL OFF MASKS Maya puspita; Dahlia Dahlia; Desmelati Desmelati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
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AbsctractThe aims of this study was to analyze the effect of adding red seaweed (Eucheuma spinosum) porridge to the quality characteristics of peel off masks. Research was an experimental study that using a non-factorial completely randomized design method with four levels of treatments, namely with F0 treatment (without adding the seaweed porridge), F1 (by adding 10% of seaweed porridge), F2 (by adding 15% of seaweed porridge), F3 (by adding 20% of seaweed porridge). From the research results, it was found that the addition of red seaweed (Eucheuma spinosum) porridge had a significant effect on the characteristics, organoleptic quality and antioxidant content of peel off masks. F3was the best treatment which had an antioxidant content of 66 ppm. In the organoleptic assessment, the peel off mask with F3 treatment was preferred because it had a distinctive appearance and aroma from red seaweed (Eucheuma spinosum).Keyword : by product,characteristics, peel off masks, red seaweed
SENSORY QUALITY STATUS OF DRIED SALTED SQUID (Loligo sp) MARKETED IN PASAR PAGI ARENGKA MARKET OF PEKANBARU Rika Sepia Alvianti; Bustari Hasan; Dian Iriani
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
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ABSTRACT             This study aims to evaluate the sensory quality status of dried salted squid marketed in Pasar Pagi Arengka Market of Pekanbaru. Dried salted squids were selected based on their region of origin, namely Sibolga and Tanjung Pinang and their storage age of 1 week and 2 weeks, then samples were taken from the market. Samples were taken randomly from three traders and analyzed for sensory quality (odor, taste, texture, appearance). The sensory quality results of dried salted squid varied between product origin and storage age. Dried salted squid from Tanjung Pinang and Sibolga had sensory quality values of 7.77 and 7.48. The sensory quality of dried salted squid based on 1 week and 2 weeks shelf life has a value of 7.89 and 7.36. Based on this assessment, dried salted squid still meets the Indonesian National Standard (minimum 7).Keyword : Dried salted squid, Market, Sensory, Loligo sp
QUALITY CHARACTERISTICS OF HAKAO DIM SUM SKIN FORTIFIED WITH SEAWEED FLOUR (Eucheuma cottonii) Dian Febi Yolanda; Suparmi Suparmi; Sumarto Sumarto
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 This study aimed to determine the texture characteristics of hakao dim sum wrappers fortified with seaweed flour (Eucheuma cottonii). The research method used was a non-factorial Completely Randomized Design (CRD) with 4 levels of treatment, namely K0 (0% seaweed flour), K1 (60% seaweed flour) K2 (70% seaweed flour) K3 (80% seaweed flour). The test parameters were organoleptic quality analysis of appearance, flavour, taste, and texture. The results showed that dim sum hakao wrappers fortified with 80% seaweed flour (Eucheuma cottonii) (K3) had a significant effect on organoleptic quality characteristics (appearance, flavor, and texture) at the 95% confidence level. The organoleptic quality value of the best treatment was K3 (80% seaweed flour), with organoleptic value of yellowish white appearance (8.15), slightly seaweed flavour (5.45), chewy and pliable texture (7.99), while the taste had sidnificant effect on K0 treatment, namely neutral taste, without seaweed flour (7.51)Keywords: Characteristics, Eucheuma cottonii, hakao dim sum wrappers.
PHYSICHOCEMICAL COMPOSITION OF COLLAGEN SEA CUCUMBER (Paracaudina australis) IN EXTRACT WITH ACID DIFFERENT CONCENTRATION OF ACETATE Wahyu Tawisna; Andarini Andarini; Edison Edison
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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ABSTRACTBerunok is a type of marine biota that lives on muddy coasts and seagrasses but has not high economic value. This study aimed to determine the effect of different concentrations of acetic acid on the yield and chemical composition of collagen from sea cucumbers. The research method used was a non-factorial completely randomized design (CRD) with 3 treatment levels by repeating 3 times, namely 0.50 M acetic acid concentration, 0.75 M acetic acid concentration and 1 M acetic acid concentration. Parameters for analysis were analysis yield, and chemistry (water and protein). The results showed that the yield values extracted with acetic acid concentrations of 0.50 M, 0.75 M and 1 M were 2.74%, 3.56% and 5.07%, respectively. The chemical composition consisted of water content and protein extracted with acetic acid concentrations of 0.50 M, 0.75 M, 1 M respectively 17.15%, 14.21%, 11.54% and protein successively 75.69 %, 78.26%, and 79.21%. Keywords: Collagen, yield, Proximate Sea Cucumber
FORTIFICATION OF THE BIANG FISH (Ilisha elongata) ON THE SENSORY QUALITY OF TORN BREAD Ahmad Suni; Sumarto Sumarto; Suparmi Suparmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
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ABSTRACT            The aim of this study was to determine the best quality characteristic of torn bread fortified with I. elongata flour with different concentrations of I. elongata using organoleptic parameters. The material used in this studied I. elongata purchased directly from fishermen in Selat Panjang, Kepulauan Meranti. The design of this studied an experiment with the manufacture of torn bread fortification of I. elongata flour with non-factorial complete random design consisting of 4 treatment level was P0 (0 g of I. elongata flour), P1 (12.5 g of I. elongata flour), P2 (25 g of I. elongata flour) and P3 (37.5 g of I. elongata flour) with sensory analysis included appearance, aroma, taste and texture. Panelists assessment results showed the best concentration was P1 treatment (12.5 g of I. elongata flour) with the appearance quality test results 8.47±0.05ab; the aroma 8.68±0.17b; taste 8.25±0.14bc; and rate of textures 7.91±0.18ab.Keywords: Concentration, fortification, I. elongata, quality, torn bread.
STUDY OF FRESHWATER LOBSTER (Cherax quadricarinatus) FLOUR CHARPAS FLOUR FORMULATION ON CONSUMER ACCEPTANCE Dedi Arisandi; Desmelati Desmelati; Suparmi Suparmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
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AbsctractThis study aimed to determine the effect of the formulation of freshwater carapace flour crackers (Cherax quadricarinatus) on consumer acceptance of the crackers produced. This study used experimental methods. The experimental design used was a complete non-factorial randomized design with four levels of treatment, namely D0 (without the addition of carapace flour), D1 (addition of 5% carapace flour), D2 (addition of 10% crayfish carapace flour), D3 (addition of 15% crayfish carapace flour). The tested parameters were organoleptic tests (taste, appearance, aroma, and texture), and flower power tests. The results showed that the addition of carapace flour (Cherax quadricarinatus) had a significant effect on organoleptic quality (taste, appearance, aroma, texture) with the D2 treatment being the best treatment because it was preferred by the panelists. Meanwhile, based on the flower power, D0 was the best treatment with a D0 value of 0.63 cm.Keywords: by product, crackers, flour, freshwater lobster carapace .

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