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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
 286   287   288   289   290 
QUALITY CHARACTERISTICS OF GOAT MILK ICE CREAM WITH FORTIFICATION BROWN SEAWEED (Sargassum sp.) Yance Gusriayanti; Dahlia Dahlia; Dewita Dewita
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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ABSTRACTThis study aimed to determine the quality characteristics of goat's milk ice cream with fortified brown seaweed (Sargassum sp.). The research method used was a non-factorial completely randomized design (CRD) with 4 levels of treatment, namely R0 (0% Sargassum sp.), R1 (5% Sargassum sp.), R2 (10% Sargassum sp.), R3 (15% Sargassum sp.). The test parameters carried out were organoleptic quality analysis of appearance, aroma, taste, and texture. The results showed that goat's milk ice cream with fortified brown seaweed (Sargassum sp.) had a significant effect on organoleptic quality characteristics at the 95% confidence level. The value of organoleptic quality of appearance, aroma, taste and texture of the best treatment was R3 (15% Sargassum sp.), with organoleptic value of appearance 3.80, aroma 4.00, taste 3.40, and texture value 4.40. The average organoleptic value was 4.00 with the characteristic appearance of the ice cream being slightly dark brown; specific aroma of ice cream, typical of seaweed; ice cream flavor, slightly sweet; and the texture of the ice cream, soft.Keywords: Characteristics, Goat's milk, Ice cream, Sargassum sp.
UTILIZATION OF MANGROVE FRUIT (Sonneratia caseolaris ) AS A PRESERVATIVE TILAPIA (Oreochromis niloticus) Laila Umaya; 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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ABSTRACTTilapia is a food ingredient that is easily subject to decay and damage (perishable food). This damage can occur biochemically as well as microbiologically. Mangrove fruit (Sonneratia caseolaris) contains antibacterial compounds that can inhibit the growth of microorganisms that cause decay in fishery products. Therefore, this study was conducted to determine the effect of the concentration of mangrove fruit extract on the preservation of tilapia (Oreochromis niloticus). The soaking treatment of mangrove fruit extract used concentrations of 0%, 2%, 3% and 4%. This study used a non-factorial complete randomized design (CRD). The tested parameters were organoleptic including appearance values (eyes, gills, mucus), odor values, incision values, and texture values. The results showed that the most effective treatment for preservation using mangrove fruit extract in tilapia was soaking with a concentration of 4%, having an organoleptic value of eye appearance of 7.67 (convex eyeballs, cornea and clear pupils), gill appearance 7.44 (dark red gills), body surface mucus 7.53 (clear, transparent mucus layer), tilapia smell 7.36 (fresh smell, type specificity), tilapia meat 7.53 (brilliant meat incision), texture value 7.84 (dense, compact and elastic texture). The best treatment can inhibit bacterial growth and maintain the quality of tilapia. Keywords: Mangrove, Organoleptic, Tilapia
THE EFFECT OF ADDING LIQUID SMOKE FLAVOR WITH DIFFERENT CONCENTRATIONS ON SENSORIC QUALITY OF CATFISH (Pangasius hypophthalmus) “OTAK-OTAK” Rusdy Tarmizi; Tjipto Leksono; Dian Iriani
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          Catfish is one of the leading commodities in the fisheries sector. Fias “otak-otak” is a gel product made from fish meat mixed with tapioca and spices such as salt, sugar, thick coconut milk, garlic, shallots, and pepper. The function of technology for making fish “otak-otak” is as an effort to diversify processed fish products in the form of a gel which is expected to have added value. Liquid smoke is a compound that evaporates simultaneously from a hot reactor through the pyrolysis technique (decomposition with heat) and condenses in the cooling system. Liquid smoke has the main components, namely acids, phenol derivatives, and carbonyls which act as flavoring and color-forming. The purpose of this study was to determine the effect of adding liquid smoke flavor with different concentrations on the sensory quality characteristics of the catfish brains produced. The experimental research method conducted experiments with different types of fish treatment on the quality of pempek, with a non-factorial Completely Randomized Design (CRD) with 4 levels, namely without the addition of 0% liquid smoke (P0), 0.5% liquid smoke addition (P1), and the addition of smoke. 1% liquid (P2), the addition of 1.5% liquid smoke (P3). Calculation of the amount of liquid smoke is calculated from the amount of fish meat. The treatment was repeated 3 times, so the experimental unit was 12 units. The results showed that the effect of adding liquid smoke flavor with different concentrations on the sensory quality of the catfish brains had a significant effect. The best treatment shown from the results of the sensory test was 0.5% (P1) which resulted in the quality of the fish brains being highly favored with a value of appearance of 8.2, aroma of 7.5, taste of 7.8, and texture of 7.8.Keywords: Fish Brains, Flavor, Organoleptic, Liquid Smoke.
EXTRACT OF Caulerpa lentilliera EXTRACTED WITH SOLVENTS OF DIFFERENT POLARITY Annisa Alif; Edison Edison; Andarini Andarini
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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ABSTRACTThis study aimed to determine the yield of Caulerpa lentillifera extracted with polar (methanol p.a.), semi-polar (ethyl acetate p.a.) and non-polar (n-hexane p.a.) solutions. The research method was explorative, the data is analyzed descriptively. The analysis parameter was yield. The results showed that Caulerpa lentillifera extracted with different solvent solutions had successively methanol, ethyl acetate, and n-hexane yields of 0.70%, 0.58%, 0.53%. The highest yield value was produced by methanol extract (polar) of 0.70%. Keywords: Caulerpa lentillifera dried, extract, identification, yield.
CONSUMER ACCEPTANCE OF BIANG FISH (Ilisha elongata) NUGGETS WITH THE ADDITION OF YELLOW PUMPHER (Cucurbita moschata durch) Annisa Amalia; Sumarto Sumarto; Dahlia Dahlia
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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                   ABSTRACTBiang fish (Ilisha elongata) is a fish that is rich in nutrition with protein and mineral content because it contains many fine spines with a savory and delicious taste. Biang fish can be used for various food preparations, one of which is to make nuggets which can be combined with pumpkin as a source of fiber and vitamins. The purpose of this study was to determine the best concentration of pumpkin in the processing of biang fish nuggets. The research method used was a non-factorial Completely Randomized Design (CRD) with 4 treatment levels, namely N0 (control), N1 (10% pumpkin), N2 (20% pumpkin), N3 (30% pumpkin). The parameter used in this study was the organoleptic assessment. The results showed that the N1 treatment (10% pumpkin) gave the best results with the fineness test stated that 91.25% (73 people) of the compact were brownish yellow, the texture value on the preference test stated that 93.75% (75 people) with the criteria of chewiness, and the aroma value on the preference test stated that 96.25% (78 people) with the specific smell criteria of pumpkin and sweet then the taste value stated that 92.5% (74 people) with the criteria of savory and sweet.Keywords: Ilisha elongata, Nugget, Yellow Pumpher
PROXIMATE COMPOSITION OF SNAKEHEAD NOODLE (Channa striata) WITH THE ADDITION OF PORANG FLOUR (Amorphophallus oncophyllus) Hendra Mario Silaban; Dahlia Dahlia; Dewita Dewita
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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ABSTRACTThis study was aimed to determine proximate characteristic of snakehead fish (Channa striata) noodles with the addition of porang flour (Amorphophallus oncophyllus).  The research method used was the addition of 9% porang flour (A. oncophyllus). Parameters of analysis consisted of moisture content, protein, fat, ash, total fiber, and carbohydrate (proximate).  The results showed that snakehead fish noodles added with 9% porang flour had protein, ash, fat and moisture content; 11,4%; 2.15%; 2.06%; 53.57%, respectively . The total fiber and carbohydrate content of snakehead fish noodles added with porang flour were 5.03% and 23.06%, respectively. The moisture content, protein, fat and carbohydrate content of snakehead fish noodles have been according the 1992 Indonesian National Standard No. 01-2987. Keywords: noodles, proximate, porang flour, snakehead fish.
THE EFFECT OF EXTRACTION TIME ON THE YIELD OF FISH OIL MACKEREL TUNA (Euthynus affinis) EXTRACTED WITH WET RENDERING METHOD Fadli Khairullah; Edison Edison; Mirna Ilza
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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ABSTRACTExtraction is one way to produce fish oil. The temperature used in the extraction process affects the characteristics of the oil. One of the extraction methods to get fish oil is dry rendering. Extraction temperature can affect the yield. This study aims to determine the appropriate temperature using dry rendering extraction of the resulting yield value. The research method used is an experimental method using a non-factorial completely randomized design. The treatment used consisted of 3 levels, namely 70 oC (K1), 80 oC (K2), and 90 oC (K3) with a duration of 1 hour. The analyzed parameter is yield. The results obtained that the extraction of mackerel fish oil using the dry rendering method and treatment at temperatures of 70°C, 80°C, and 90°C had yield values of 3.09%, 4.62%, and 5.22, respectively. %,. The highest yield of tuna fish oil was produced at a temperature of 90oC. The difference in the extraction temperature of tuna oil has an effect on the yield of the oil obtained. Keywords: Dry Rendering Extraction, Temperature, Yield.
THE EFFECT OF ADDITIONAL DURIAN SEED FLOUR (Durio zibethinus Murr) ON CHEMICAL COMPOSITION OF BIANG FISH (Ilisha elongata) NUGGET Agung Saputra; Dahlia Dahlia; 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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ABSTRACTThis study aimed to determine the effect of the addition of durian seed flour on the chemical composition of biang fish (Ilisha elongate) nuggets. The research method used was experimental through processing nuggets of biang fish with the addition of durian seed flour using a non-factorial Completely Randomized Design (CRD) with 4 levels of treatment, namely N0 (0%), N1 (7.5%), N2 (10%), and N3 (12.5%). The results of the study concluded that the best treatment was N3 treatment (Durian seed flour 12.5%) with the following chemical composition values: water content 55.77%, ash content 1.91%, protein content 11.28%, fat content 0 .53%, and carbohydrate content of 15.14%.Keywords: biang fish, nuggets, durian seed flour
CHEMICAL COMPOSITION AND CHARACTERISTIC OF CARAPACE FLOUR OF VANNAME SHRIMP (Litopenaeus vannamei) Muslihul Makrif; Mirna Ilza; Rahman Karnila
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 aim to proportion value and chemical composition of the vanname shrimp carapace flour. The research method consisted of two stages, namely: 1) Preparation of vanname shrimp carapace flour, 2) Chemical composition analysis of vanname shrimp carapace flour. The observed parameters consisted of morphology, proportion, and chemical composition of vanname shrimp carapace flour. The result showed that vanname shrimp measuring 16 cm and weight 19.4 g and had a proportion value of 56.77% meat, carapace 35.83%, and viscera 7.39%. Chemical composition of vanname shrimp carapace flour was water content 10.07 ± 0.002% (wb), ash content 30.49 ± 0.25% (db), protein content 38.84 ± 0.01% (db), fat content 1.06 ± 0.72% (db), and carbohydrates content (by different) 29.60 ± 0.35% (db).Keywords: Vanname shrimp, Carapace, Proportion.
EXTRACTION AND CHARACTERISTICS OF YELLOW SEA CUCUMBER (Stichopus ocellatus) COLLAGEN USING KOH SOLUTION Yusuf Eko Syafti; Mery Sukmiwati; Mirna Ilza
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     Sea cucumbers are one of the marine products that have long been an international trade commodity. This high-economy animal has various nutritional contents, including protein, fat, calcium, sodium, phosphorus and minerals as well as collagen. Research on the optimization of extraction and physicochemical characterization of collagen from yellow sea cucumber meat needs to be carried out, considering the characteristics of collagen from sources that different, one of which is to use yellow sea cucumbers as an ingredient for making collagen. The yield of collagen obtained was 5.02% (ww). The results of the functional group analysis of sea cucumber collagen using FTIR produced absorption peaks which included amide A, amide B, amide I, amide II, and amide III. The best treatment was T2 with the wave number of amide II at 1480 -1575 cm-1 indicating the presence of C-N stretching and N-H bending with strong intensity. The analysis of amino acid profiles in treatment T2 (KOH 0.3%) had 17 types of amino acids consisting of 9 types of essential amino acids and 8 types of non-essential amino acids. The highest types of essential amino acids were lysine (11.54%) and non-essential glycine with a value (12.63%). Keywords: collagen, KOH solution, sea cucumber

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