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INDONESIA
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
Published by Universitas Riau
ISSN : -     EISSN : -     DOI : -
Core Subject : Science,
Earth & Planetary Sciences
Arjuna Subject : -
Articles 2,919 Documents
 288   289   290   291   292 
ELIGIBILITY of Dunaliella sp. AS A PRELIMINARY STEP FOR HEAVY METAL TOXICITY TESTS OF MERCURY (Hg) and CHROMIUM (Cr) Rahmada Anisa Ahmad; 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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                      ABSTRACTHeavy metals in water can be included in hazardous and toxic materials in high concentrations. Mercury (Hg) and Chromium (Cr) are heavy metals that are dangerous when entering water bodies and will affect aquatic organisms. Microalgae are aquatic organisms that have a significant role as the basis of the food chain, as well as one of the parameters of the fertility level of water which is the primary concern because it has a high risk of being exposed to aquatic organisms such as microalgae. One of the microalgae is Dunaliella sp. This research was conducted to determine the ability of Dunaliella sp. as a condition for biota to test heavy metal toxicity. Observations of the growth of Dunaliella sp. were carried out for 14 days to see the entire growth phase of Dunaliella sp. The results of this study show that there are five life phases of Dunaliella sp., namely the lag phase, the acceleration phase, the exponential phase, the retardation phase, and the death  phase.   Dunaliella sp. qualified  as a test biota for heavy metal toxicity testing according to the Asean-Canada Cooperative Program on Marine Science Phase II. The cell density of  Dunaliella sp. on day four or at the beginning of the exponential phase is 1.36 x 10 6 cells/ ml. It can be seen that the cell density of Dunaliella sp. exceeds the minimum limit (1x106 cells /ml).Keywords : Dunaliella sp., , Exponential, Density  Phytoplankton, Toxicity test
THE EFFECT OF ISOLATE SOY PROTEIN FORTIFICATION (Glycin max) FOR THE QUALITY OF CARP FISH BALLS (Osphronemus gouramy) Axel Celvin Viralta; Desmelati Desmelati; Dahlia Dahlia
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 research aimed to determine the effect of isolate soy protein fortification for quality of carp fishballs. Method used in this study was the experiment method, by processing carp fishballs with addition of isolate soy protein. The design used in this experiment was a nonfactorial completely randomized design (CRD),  which was an addition of isolate soy protein from weight of carp fish meat which consisting with 4 levels: B0 (without addition  isolate soy protein), B1 (addition 11% of isolate soy protein), B2 (addition 16% of isolate soy protein) and B3 (addition 21% of isolate soy protein). The parameters  tested in this experiment were organoleptic and proximate analysis. The result on organoleptic analysis based on the test levels showed that addition 100g (B3­) of  isolate soy protein in carp fishballs was the best treatment, with average value score of appearance 7, with criteria of bright yellow, flavor value 6.92; the distinctive flavor of carp fishballs and strong isolate soy protein, taste value 6.76; with criteria very tasty and distinctive taste of carp and isolate soy protein, texture value 7.11; with compact and elasticity criteria. Based on proximate analysis, the value of moisture, protein, fat, and ash was 63.29%; 22.40%; 0.63%; and 2.46 respectively. Keywords: Carp Fish, Fishballs, Isolate Soy Protein
EFFECTIVENESS OF LIME (Citrus aurantifolia) AND TOMATO (Solanum lycopersicum) REDUCING LEAD LEVELS AND CADMIUM IN BLOOD MUSSELS (Anadara granosa) Lismawati Lismawati; Mirna Ilza; 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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ABSTRACT          Blood mussels are one of the marine life that live in filter feeders. Because the way of life of shellfish that immerse themselves in mud causes a high content of heavy metals in the shellfish body, one of which is Lead (Pb) and Cadmium (Cd). The reduction of heavy metal levels can be done using citric acid found in lime and tomato fruits. This study aims to determine the effect of soaking blood mussels using a solution of lime and tomato fruit on reducing the levels of heavy metals Pb and Cd in blood mussels. The type of research used was experimental research using Non-Factorial RAL with 4 treatments, namely, P0 (soaking with 25% aquades), P1 (soaking with 25% lime), P2 (soaking with 25% tomatoes), and P3 (soaking with 25% combination of lime and tomato). The parameters tested included tests of heavy metal levels of Pb and Cd. Results showed Pb metal levels in blood mussels before soaking with lime and tomatoes of 4.00 ppm and Cd levels of 4.01 ppm. After soaking with lime, the Pb metal content in blood mussels dropped to 1.85 ppm and Cd levels of 1.23 ppm. Then soaking with tomato fruit Pb metal content in blood mussels dropped to 2.18 ppm and Cd levels to 2.10 ppm, while soaking a combination of lime and tomato Pb heavy metal content in blood mussels dropped to 1.88 ppm and Cd levels dropped to 1.75 ppm. Keywords: Blood mussels, Heavy metals, Lime, Tomatoes 
THE EFFECT OF BROMELAIN ENZYME CONCENTRATION ON THE DEGREE OF HYDROLYSIS OF EEL PROTEIN HYDROLYZATE (Monopterus albus) Mhd. Taufik Harahap; 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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ABSTRACTProtein hydrolyzate is a product resulting from the decomposition of fish protein into short chain compounds. The bromelain enzyme used in the hydrolysis process of protein hydrolyzate affects the value of the degree of hydrolysis. Enzyme concentration can determine the degree of hydrolysis produced. This study aimed to determine the best bromelain enzyme concentration in producing the degree of hydrolysis of eel protein hydrolyzate. The method used in this study was an experimental method using a non-factorial completely randomized design. The treatment consisted of 3 levels, namely 5% bromelain enzyme concentration (B1), 6% bromelain enzyme (B2), and 7% bromelain enzyme (B3) with a hydrolysis time of 5 hours. Parameters analyzed were degree of hydrolysis and yield. The results obtained that the bromelain enzyme concentration affected the degree of hydrolysis and yield. 7% bromelain enzyme concentration was the optimum condition for protein hydrolysis with hydrolysis degree of 6.46 and yield of 10.52%. Keywords: Bromelain, hydrolyzate, hydrolysis, Monopterus albus
THE EFFECT OF ADDITION FISH FLOUR (Ilisha elongata) ON THE QUALITY OF BISCUIT Usman Jujur Siregar; 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
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTBiang fish has the characteristic of having fine spines with a high amount of production (670,800 tons in 2019). The use of biang fish can be used as processed products as a food diversification effort, such as biscuit products. This study aimed to determine the best quality of biscuits added with biang fish flour using different concentrations of biang fish flour with organoleptic parameters. The study used an experimental method with the addition of a different source of fish meal, namely 0%, 2%, 4%, 6%, and 8%. The results showed that biscuits with the addition of 4% biang fish flour were the best treatment with a face value (8.83) with yellowish features, texture (8.60) with a mixture of brittle and dry, aroma (8.92) with a mixture of distinctive aromas biscuits and flavors, and taste (8.89) with delicious and savory characteristics.Keywords: biscuit, Ilisha elongata, fish folour..
GROWTH OF Dunaliella sp. AS A FIRST STEP FOR TOXICITY TEST OF HEAVE METALS LEAD AND CADMIUM M Iqbal Al Faridzi; 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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                       ABSTRACTMicroalgae have an important position as primary producers which have the first trophic level in the food chain of aquatic ecosystems. One of them is Dunaliella sp. Lead and cadmium are non-essential heavy metals that are toxic to aquatic organisms. The purpose of this study was to determine the growth of Dunaliella sp. for heavy metal toxicity tests. Observations were made for 14 days to see all growth phases of Dunaliella sp. The results showed that there were 4 growth phases of Dunaliella sp. namely the lag phase, the exponential phase, the stationary phase and the dying phase. The  microalgae Dunaliella sp. met the requirements for heavy metal toxicity test on day 4 or in the exponential phase and the minimum limit for the cell density of the test biota was (1 x106 cells/ml) according to ACCPMS -11 (1995).Keywords : Dunaliella sp., Toxicity test,  Exponential phase, Phytoplankton,       Heavy Metals
MICROBIOLOGICAL AND SENSORY QUALITY STATUS OF SMOKED BAUNG AND PATIN FISH MARKETED IN PASAR BAWAH PEKANBARU Shandy Shandy; 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
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis study aimed to evaluate the microbiological and sensory quality status of smoked fish marketed in Pasar Bawah Pekanbaru. Smoked fish consisting of different types, origin of production and shelf life were sampled from three fish traders in Pasar Bawah Pekanbaru. A total of 15 samples of smoked baung fish and 15 smoked catfish representing the origin of production and shelf life were taken aseptically from the point of sale. The samples were put in sterile plastic and transported to the laboratory of the Faculty of Fisheries, Riau University, Pekanbaru to be analyzed for water content, water activity, Total Plate Number (ALT) and sensory quality (appearance, texture, odor, and taste). The average value of water content ranged between 13.44% and 25.40%, and Aw between 0.82 and 0.85. Smoked catfish was a higher water content and Aw than smoked baung fish. Smoked fish from Kampar has the highest water content and is followed by smoked fish from Langgam and Pujud. Smoked fish aged 6 days is higher than smoked fish aged 3 days. Smoked catfish has a higher ALT than smoked baung fish. Smoked fish from Kampar had the highest ALT, followed by smoked fish from Langgam and Pujud. However, the water content and ALT of smoked baung and catfish marketed at Pasar Bawah Pekanbaru still meet the SNI standard. The sensory value of smoked baung fish is higher than that of smoked catfish. Smoked fish from Pujud had the highest sensory value, followed by smoked fish from Langgam and Kampar. The sensory value of smoked fish aged 3 days was higher than smoked fish aged 6 days. Overall, the microbiological and sensory quality status of smoked baung and catfish marketed at Pasar Bawah Pekanbaru met the quality criteria set by SNI.Keywords: baung smoked, patin smoked, water content, water activity, total plate number, sensory quality
MORPHOLOGY OF FRESH WATER CRAYFISH(Cherax quadricarinatus) Ganda Aliem Pakarsya Lubis; Rahman Karnila; 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        Freshwater crayfish is invertebrate animals belonging to the phylum arthropoda that lives in water. This study aimed to find out about the morfology and proportion of crayfish. The method used in this research is exploratory in which the data was analyzed descriptively. The method of determining the parts of freshwater crayfish is divided into several parts consisting of meat, head, skin and calculated the percentage of freshwater crayfish. The results of calculating the body parts of crayfish showed that the percentage of meat was 46.16%, head 28.00%, skin 19.13% and dirt 6.71%. The highest proportion of freshwater crayfish is meat at 46.16%.     Keywords: Freshwater Lobster, Preparation, Proportion.
CHEMICAL COMPOSITION OF FRESH DAGGERTOOTH PIKE CONGER FISH IS (Congresox talabon). Febrina Tumangger; Andarini Diharmi; 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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ABSTRACTDaggertooth pike conger fish is a type of demersal fish that can live up to a depth of 100 m in river estuaries. The crayfish can grow up to 200 cm long but the average length is 100-150 cm. This study propose  to determine the proximate composition of daggertooth pike conger fish (Congresox talabon). The research method used is experimental. The analysis parameters consisted of moisture content, ash, fat and protein (proximate) content. The results showed that the daggertooth pike conger fish had moisture content, ash, fat,  and protein content of 78.52%, 1.64%, 1.50% and 18.18%, respectively. The highest chemical composition in daggertooth pike conger fish is moisture content (78.52%) and the lowest is fat (1.5%). Key Words: Daggertooth pike conger fish; chemical composition; moisture content; fat
MORPHOLOGY OF GIANT MUDSKIPPER FISH (Periophthalmodon schlosseri) Selamat ariyadin; Rahman Karnila; 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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ABSTRACTThe giant mudskipper fish is a type of non-economic fish found in muddy river mouths. This study aimed to determine the percentage of the body parts of the giant mudskipper fish. The method used in this research was exploratory in which the data is analyzed descriptively. The method of determining the body parts of the fish is done by separating the parts of the fish consisting of the flesh, internal organs (intestines, liver, pancreas, swim bladder,heart), skin and scales. The percentages of the cloth are calculated as the percentage of the body parts of the giant mudskipper fish. The results of the calculation of the body parts of the giant mudskipper fish showed that the percentage of meat was 25%, viscera 5%, skin, and scales 70%. The giant mudskipper fish had a fat content of 0.48% body weight. The proportion of the most of the giant mudskipper fish was the skin and scales of 70%. Keywords: Fat content, Morphology of giant mudskipper fish, Percentage  

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