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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
 287   288   289   290   291 
CHARACTERISTIC OF FLOUR AND MANGROVE (Sonneratia alba) LEAF EXTRACT Anissa El Ramadhani; N Ira Sari; Santhy Wisuda Sidauruk
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

ABSTRACT            Sonneratia alba is a type of mangrove that has many benefits for life, both ecologically and economically. Processing of S. alba leaves into semi-finished products will increase the utilization of S. alba leaves in the food or feed sector. This study aimed to determine the characteristics of the flour and leaf extract of mangrove S. alba descriptively. The material used in this study was mangrove S. alba leaves taken from Desa Sesap Sesap, Kecamatan Tebing Tinggi, Kabupaten Kepulauan Meranti. The method used in this study was a experimental by conducting the process of making flour and extracts of mangrove S. alba leaves. The results showed that mangrove S. alba leaf flour had a green color, had a fragrant taste, and a coarse texture. Mangrove S. alba leaf extract had a blackish brown color, had astringent or bitter taste, and a rough texture.Keywords: Characteristics, extract, flour, mangrove leaves, S. alba.
CHARACTERISTICS OF TILAPIA PROTEIN HYDROLYSATE (Oreochromis niloticus) USING DIFFERENT CONCENTRATIONS OF PAPAIN ENZYME Wisda Samosir P; Edison Edison; 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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ABSTRACTTilapia (Oreochromis niloticus) was one of the large freshwater fish commodities in Indonesia. The fish has the potential as a raw material for fish protein hydrolysates. Fish protein hydrolysates use specific and extensive ongoing enzymes capable of influencing the formation of peptides and amino acids. This study aimed to determine the effect of the addition of different concentrations of papain enzyme totilapia protein hydrolysates. This study used experimental methods with non factorial complete randomized design three replicates with different concentrations of papain enzyme treatment (5%;10%; and 15%). The parameters tested consisted of proximate analysis, degree of hydrolysis, large molecular weight protein and yield. The results showed that fresh tilapia had water content of 78.08% (wb); ash content of 18.06% (db); fat content of 4.37% (db); protein content of 74.22% (db) and carbohydrate content by difference of 3.33% (db). Tilapia protein hydrolysate with 15% concentration of papain enzyme was the best treatment with yield value of 10.03%; degree of hydrolysis of 3.35% and large molecular weight protein of 10.01%. Keywords: fish protein hydrolysate, papain enzyme, proximate, tilapia, yield
THE EFFECT OF DIFFERENT TEMPERATURES ON OIL YIELD OF WHITE-EEL TAILED CATFISH (Paraplotosus albilabris) EXTRACTED WITH DRY-RENDERING METHOD M. Ufan M. Ufan; Mirna Ilza; 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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ABSTRACTWhite eel tailed catfish (Paraplotosus albilabris)  is a fish that lives in coastal sea or river estuaries, this fish is a carnivorous fish. One way to get fish oil is by extraction. This study aimed to determine the characteristics of the oil and the yield of White-Eel Tailed Catfish. The method used was an experiment using a completely randomized non-factorial design with yield test parameters. The treatments used were different extraction temperatures (50, 60 and 70ºC) with 3 replications. The analysis of  results showed the characteristic color of white eel tailed catfish oil with a temperature of 50, 60, 70ºC was dark brown, light brown and alight yellow. The result of analysis of varience of different temperature had a significant effect on the yield of white-eel tailed catfish oil. The results of analysis of the yield of white eel tailed catfish oil at temperatures of 50, 60 and 70οC were 3.01%, 3.43% and 3.67% respectively. The highest yield value of  white eel tailed catfish oil  exctracted  with temperature of 70ºC was 3.67%. Keywords: dry rendering, white eel tailed catfish, Fish Oil, Temperature
PREDICTION OF THE SHELF LIFE OF COOKIES Chlorella sp USING DIFFERENT PACKAGING Rajiv Ramandha Putra; Suparmi Suparmi; 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 estimate the shelf life of Chlorella sp cookies in different packaging using HDPE and aluminum foil packaging. The method used was Arrhenius and stored at a temperature of 25ºC and 35ºC with an observation time interval of 5 days for 30 days. Parameters observed were organoleptic fungal growth and moisture content. The results showed that on the 30th day organoleptically, the Chlorella sp cookies had not grown mushrooms, the moisture content of the Chlorella sp cookies packaged with HDPE at 25ºC storage had a shelf life of 101.07 or 3.37 months, and those stored at 35ºC storage temperature was 81.49 days or 2.72 months. In aluminum foil packaging storage at 25ºC had a shelf life of 117.08 days or 3.90 months and at a temperature of 35ºC, which was 150.29 days or 5.01 months. Keywords: Arrhenius, Alumunium foil, Cookies, HDPE, Shelf life
GROWTH OF Cyclotella sp. AS A STEP FOR HEAVY METAL TOXICITY TEST Afriana Afriana; Budijono Budijono; Andri Hendrizal
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 Toxicity is the ability of a material to cause adverse  effects when it hits the surface or body of the test organism. One of the test materials that can be used is the microalgae type Cyclotella sp. The purpose of this study was to study the ability of Cyclotella sp. as a test material meets the requirements for heavy metal toxicity tests. The growth phase of the microalgae Cyclotella sp. Observations were carried out for 17 days to see all the growth  phases of Cyclotella sp. This result indicate that there are four living phases of Cyclotella sp. It comprises of phases lag, an exponential phase, stationary phases and phases leading to death. Cyclotella sp. qualified as a test biota for a heavy metal toxicity test using phytoplankton, according to Asean- Canada Cooperative Programme on Marine Science Phase II. This is seen from the growth of cell density that exceeds the minimum limit on the fourth day of inoculation growth curve or at the beginning of an exponential phase with density of cell 123,5 x 106 cell.mL-1.The results of the literature study showed that Cyclotella sp. can be used as biota for toxity test. Keywords: Toxicity test, Cyclotella sp., Exponential, Density, Phytoplankton.
THE EFFECT OF DIFFERENT TYPES OF FISH IN THE MAKING OF PEMPEK ON ORGANOLEPTIC CHARACTERISTICS Steven Ridho Pratama; 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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ABSTRACTFish is a food source of animal protein which is very useful for health. As a food ingredient, fish has many advantages over other animal protein sources. The purpose of this study was to determine the effect of different types of fish on the processing of pempek on the organoleptic characteristics produced. The experimental research method conducted an experiment with different types of fish treatment on the quality of pempek, with a non-factorial completely randomized design (CRD) with 4 levels, namely PK = no fish, PN = tilapia PL = catfish PP = catfish, then organoleptic test (test quality of appearance, taste, texture and aroma). The results showed that the effect of different types of fish in the pempek processing on organoleptic characteristics had a significant effect on organoleptic characteristics. The best treatment was (PP) with characteristics of golden yellow appearance (7.32), specific aroma of catfish (7.24), very savory taste (7.32), compact solid texture (7.56). Thus, the effect of different types of fish on pempek processing on organoleptic characteristics can be carried out. Keywords: Characteristics, Influence, Organoleptic, Pempek.
MICROBIOLOGICAL AND SENSORY QUALITY STATUS OF REBON SHRIMP PASTE MARKETED IN KODIM MARKET PEKANBARU Tia Sundari; Bustari Hasan; Syahrul Syahrul
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 aimed to evaluate the microbiological and sensory quality status of shrimp paste marketed in Pekanbaru Kodim market. Rebon shrimp paste consisting of production origin and shelf life are different from the three traders of rebon shrimp paste in Pekanbaru Kodim market. As many as 15 packs of Asahan shrimp paste, 15 packs of Simalungun shrimp paste, and 15 packs of Semarang shrimp paste representing the origin of production and shelf life were taken aseptically from the point of sale. The Samples were put into sterile plastic and transported to the Laboratory of the Faculty of Fisheries, University of Riau, Pekanbaru for analysis of water content, Water Activity, Total Plate Count (TPC) and sensory quality (appearance, aroma, texture, and taste). The average value of salt content ranged from 15.30% to 12.50%, water content ranged from 22.81% and 19.14%, and aw ranged from 0.84 to 0.81. Simalungun shrimp paste has a higher water content and aw than Asahan and Semarang 1 week old rebon shrimp paste is higher than 14 days old rebon shrimp paste. Simalungun shrimp paste has ALT (5.93 x 104) higher than Asahan shrimp paste (5.10 x 104) and Semarang shrimp paste (5.05 x 104). However, the water content and ALT of Simalungun shrimp paste marketed in Pekanbaru District Military Command market still meet SNI standards. The sensory value of shrimp paste from Semarang is higher than that of asahan and Simalungun. Smoked fish from Semarang (7.6) has the highest sensory value, followed by smoked fish from Asahan (7.4), and Simalungun (7.3). The sensory value of 1 week old shrimp paste is higher than that of 2 weeks old shrimp paste.  Overall, the microbiological and sensory quality status of rebon shrimp paste marketed at Pasar Kodim Pekanbaru met the quality criteria set by SNI.Keywords: Microbiological, salt rate, sensory quality, shrimp paste rebon, water activity, water content     
IDENTIFICATION OF BIOACTIVE COMPOUNDS FROM SQUID INK (Loligo duvauceli) EXTRACTED WITH DIFFERENT SOLVENTS Vabellina Nuzul; Mery Sukmiwati; Edison Edison
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 Squid ink contains secondary metabolites that function to avoid enemy attacks. Several secondary metabolites can determine the presence of antioxidant activity. Solvents with different polarities can produce different yield values and bioactive compounds. This study aimed to determine the yield value and identify bioactive compounds in L. duvauceli ink extract. The method in this study was explorative and the data were analyzed descriptively. L. duvauceli ink was extracted by the maceration method. The treatments used were solvents with different polarity levels, such as n-hexane, ethyl acetate, and ethanol. The parameters carried out in this study were yield and qualitative secondary bioactive compound testing. The yield of squid ink extracts were 1.69% (n-hexane extract), 2.26% (ethyl acetate extract), and 2.77% (ethanol extract). The bioactive compounds identified in the n-hexane solvent were alkaloids and saponins, alkaloids and steroids in the ethyl acetate extract, and alkaloids and phenolic compounds in the ethanol extract. These compounds are thought to act as antioxidants in L. duvauceli ink.Keywords: bioactive compound, maceration, polarity of solvents, and squid ink
STUDY OF CONSUMER ACCEPTANCE OF PATIN (Pangasius sp.) FISHBALL WITH THE ADDITION OF SAGO (Metroxylon sp.) FLOUR DIFFERENT CONCENTRATIONS Yoga Rakasiwi Pratama; Dewita Dewita; 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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ABSTRACTThis study aimed to determine the effect of the addition of different concentrations of sago flour on the manufacture of patin fishball to determine the best concentration on consumer acceptance. The research method used was a non-factorial Completely Randomized Design (CRD) with 4 levels of treatment, namely, P0 (control), P1(15% sago flour), P2(30% sago flour) and P3 (45% sago flour). The parameter used in this research was organoleptic assessment. The results showed that P1 treatment (15% sago flour) was the best results and was accepted by consumers (85%/68 panelist) with intact appearance characteristics, very attractive with slightly brownish yellow color, dense compact texture and crispy, flavorful, typical fish, delicious, and savory taste.Keywords: Fishball, Flour, Patin, Sago
CHARACTERISTICS OF THE SENSORY QUALITY OF PATIN FISH (Pangasius djambal) USING DIFFERENT CARBOHYDRATE SOURCES Ayu Wulandari; Tjipto Leksono; Bustari Hasan
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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AbstractCatfish (Pangasius sp.) is one of the freshwater fishery commodities that have high economic value. Catfish rapidly decays, so an alternative is needed to extend its shelf life, such as Bekasam fermented products. Bekasam is traditionally processed with the addition of salt and carbohydrates. Carbohydrates serve as an energy source for lactic acid bacteria. Bekasam was made from fish mixed with salt and carbohydrate sources, then fermented 5, 7 and 9 days. The treatments were different carbohydrate sources consisting of boiled rice (N), roasted rice (B) and roasted paddy (P). The N treatment was better based on its texture (soft texture). Bekasam treatment B was better based on its appearance (attractive yellow appearance). Bekasam treatment P was better based on its aroma (has a unique aroma from roasted paddy).Keywords: bekasam, carbohydrate source, fermentation, organoleptic

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